Girlfriends' RECIPE Collection

Thai Shrimp (from Stephanie D. in my ward) 2 lbs. raw, peeled shrimp 2 fresh limes 3 cloves fresh garlic, pressed 1 1/2 T. white sesame seeds 1/4 cup sesame oil 2 T. peanut oil dash of red pepper flakes Add sesame and peanut oil to a very hot frying pan. Add sesame seeds to the pan and quickly add shrimp. (The sesame seeds will "pop" so be careful). Toss shrimp for one minute. Add garlic and red pepper flakes. Squeeze the lime juice into the pan. Toss well, cook 1-2 minutes longer. Remove shrimp and serve over Jasmine Rice.

A fantastic recipe found on Becky Higgin's website . We tried it out tonight with company and loved it!! Feeds 6-8 good portions.  This recipe has been changed from Becky's to my families preferences! 16 oz. Farfalle pasta 1 c. heavy whipping cream 3 chicken breasts or about 1 ½ lbs. (boneless, skinless) 2 to 3 cloves garlic, crushed OR some garlic salt ½ tsp. pepper (or more if you like) ½ cup butter ½ lb. bacon in little pieces ½ cup shredded Parmesan cheese 1 (12 oz) Lawry’s mesquite marinade with lime juice Cook chicken and bottle of marinade in crock pot on low for 4-5 hours or high for 3 and low for about an hour (time depends on size of crockpot). It's done when it can be shredded well with 2 forks. Pull chicken out of the juices, allow to cool a bit, and shred. Set this aside. About a half-hour before serving, cook the pasta and bacon. In a small saucepan, melt butter,add garlic, whipping cream, pepper and parmesan. Whisk together on low he...

I made this to take to my brother at BYU. It was really good, but not really set all the way. Joe says it should have chilled longer than 4 hours. Also, I used 3 blocks of cream cheese and only 1 cup of sour cream. It was SO yummy with the lemon! The Ultimate Cheesecake Recipe courtesy Tyler Florence Crust: 2 cups finely ground graham crackers (about 30 squares) 1/2 teaspoon ground cinnamon 1 stick unsalted butter, melted Filling: 1 pound cream cheese, 2 (8-ounce) blocks, softened 3 eggs 1 cup sugar 1 pint sour cream 1 lemon, zested 1 dash vanilla extract Preheat the oven to 325 degrees F. In a mixing bowl, combine the ingredients with a fork until evenly moistened. Lightly coat the bottom and sides of an 8-inch springform pan with non-stick cooking spray. Pour the crumbs into the pan and, using the bottom of a measuring cup or the smooth bottom of a glass, press the crumbs down into the base and 1-inch up the sides. Refrigerate for 5 minutes. For the Filling: In the bowl of an electri...

Spinach Parmesan Dip (courtesy of Cooking Light, but shared with me by my friend Ellen so I'll be giving her some of the credit.) 1 tsp olive oil 3 cloves garlic, minced 1/4 tsp salt 1 10oz package fresh baby spinach 1/2 cup basil leaves, loosely packed 1/3 cup cream cheese (1/3 less fat), softened 1/8 tsp black pepper 1/3 cup plain fat free yogurt 1/4 cup grated fresh parmesan shaved or shredded parmesan Heat oil in skillet over md-high heat. Add garlic, saute for 1 min. Add salt and spinach, saute until spinach wilts. Place spinach mixture in a colander, press until mixture is barely moist. Place spinach mixture, basil, cream cheese, and pepper in processor and process until smooth. Spoon into serving bowl, add yogurt and grated parmesan. Top with shaved or shredded. Cover and chill.

Sky High Biscuits from Taste of Home  2 cups all-purpose flour 1 cup whole wheat flour 2 Tbsp. sugar 4 1/2 tsps. baking powder 3/4 tsps. cream of tartar 1/2 tsp. salt 3/4 cup cold butter or margarine 1 egg 1 cup milk In a bowl, combine first 6 ingredients. Cut in butter until crumbly. Combine egg and milk; stir into crumb mixture just until moistened. Turn onto a floured surface; knead 10-15 times. Roll or pat out to 1 inch thickness; cut with a 2 1/2 inch biscuit cutter or glass cup. Place on greased baking sheet. Bake at 450 for 10-15 min. or until golden brown. Makes 1 dozen We love these biscuits with sausage and gravy, or butter and jam.

1 can of black beans (but can use other if you prefer) 1 can of diced tomatoes (I use the ones that have like garlic/basil, or you can do the fire roasted ones for extra kick) 1 can of corn 2 T lime juice cilantro 6 tortillas 2 - 3 cups cheese 8x8 or 9x9 casserole dish Drain all three canned items. Then mix together in a bowl with lime juice and a bit of chopped cilantro. Cut all tortillas in half and line the bottom of the casserole dish with 2 tortillas, having cut edges on the edge of the dish. Spoon in half of the mixture over tortillas and cover with cheese. Layer tortillas again, then mixture, cheese. Last add a final layer of tortillas covered with cheese. Make sure you use a generous amount of cheese on the top layer so the tortillas don't get too crispy. Can top with sour cream. Is yummy with spanish rice. Bake for 20 minutes at 350°. serves 6-8

We really like this recipe and leftovers are good. 2 cans (6 oz. each) light tuna in water or albacore, drained, flaked 1 pkg. (6 oz.) Stove Top stuffing mix (chicken or turkey) 1 cup shredded mild or medium cheddar cheese 1/2 cup shredded carrots 1/3 cup mayonnaise 2 tbsp. sweet pickle relish 3/4 cup water MIX all ingredients. Cover and refrigerate 10 min. HEAT large nonstick skillet sprayed with cooking spray on medium heat. For each tuna cake, shape 1/3 cup lightly packed mixture into patty. Add patties to skillet in batches. COOK 3 min. on each side or until golden brown on both sides, turning over carefully. TIP: Preparing ahead by shaping,covering and refrigerating at least 1 hour helps to firm them up more before cooking. found in the Kraft magazine: Tuna Cakes