Cream Puff Cake

• PUFF
• 1 cup water
• 1/2 cup butter
• 1 cup all-purpose flour
• 4 eggs
•  
• FILLING
• 1 (8 ounce) package cream cheese, softened
• 3 1/2 cups cold milk
• 2 (3.9 ounce) packages instant vanilla or chocolate pudding mix
•  
• TOPPING
• 1-1/2 cups heavy whipping cream, whipped
• 1/2 jar chocolate fudge topping

1. Preheat oven to 400 degrees F (200 degrees C). Grease a 9x13 inch baking dish.
2. In a medium saucepan over medium heat melt butter in water until bubbly. Dump in flour all at once and stir vigorously until mixture forms a ball. Remove from heat and let stand 5 minutes. Beat in eggs, one at a time, until smooth and glossy. Spread in prepared pan.
3. Bake in preheated oven 30 to 35 minutes, until puffy and golden. Let cool completely on wire rack.
4. While puff is cooling, beat together cream cheese, milk and pudding mix. Spread over cooled puff. Chill 20 minutes.
5. Spread whipped cream over chilled filling and drizzle with chocolate Freeze 1 hour before serving.

Firecracker Shrimp

Ingredients:

1 pound large (16 to 20 count) shrimp, peeled and deveined.

2 tablespoons Sriracha, (found in the Asian spice isle)

2 tablespoons olive oil

1/4 teaspoon salt

2 teaspoons sugar

4 to 5 cloves garlic, pressed

Directions:

Combine all ingredients in a large Ziploc bag, then add shrimp and marinate for 20 minutes to 2 hours. Skewer shrimp and grill until opaque and brown, with black bits. (Approx 2 minutes on each side.)

Quiche

Quiche
1 ready-made pie crust
6-10 eggs
1/4-1/2 c. milk, cream or half and half
veggies of your choice: mushrooms, peppers, spinach, onions, tomatoes, zucchini...
meats of your choice: cooked ham, sausage, or bacon
cheeses of your choice: swiss, cheddar, mozzarella, colby...
salt and pepper to taste

Unroll the pie crust into a greased pie plate, rolling and pinching the edges under. Beat the eggs and milk together, add any combination of chopped veggies, meats and cheeses. (If I'm using mushrooms or peppers I will saute them with the onion before adding them to the egg mixture to bring out the flavors).

Bake at 350 for 45-60 minutes or until pie crust is brown on the bottom and center of the quiche is no longer runny.

Note: About 3-5 minutes before the quiche is baked, it puffs up.

This recipe is incredibly forgiving--any combination tastes great--use whatever you have on hand!
My favorite combinations: spinach, onions, ham, swiss cheese bacon, cheddar, onions, tomatoes, zucchini, mushrooms, peppers--pretty much anything in my fridge!

Coconut Ice Cream

Coconut Ice Cream
1 cup milk
1 (15 ounce) can cream of coconut (not coconut milk--it's sweeter, found near the margarita drink mix)
1 1/2 cups heavy cream
1-1 1/2 cups sweetened flaked coconut

Spread the coconut on a baking sheet and cook in the oven at 400, stirring if needed, for about 5 minutes or until browned.
Mix the milk, cream of coconut & cream with a mixer or wisk until smooth. Add coconut and freeze according to your ice cream maker's instructions.

Sweet Hawaiian Pork (Ang)

Ingredients:
1 Cup of Salsa (I used Mango Peach for a sweeter taste)
1 Cup of Brown Sugar
1 lb. of Pork Tenderloin

Directions:
Put in all in the crockpot and let it cook for 6-8 hours!
EASY!!!

Brazilian Limeade

Brazilian Limeade

In a blender, add 2 1/2 c of water. Add 2 medium sized limes (or 3 small limes) that have had both ends cut off. Blend at medium speed for a count of “1 - 1000, 2 – 1000, 3 – 1000, 4 – 1000, 5 – 1000”. Strain mixture over a pitcher pressing with the back of a spoon to get out all of the juices, then return the juice to the blender and add:

3 tbsp sweetened condensed milk
1/2 c sugar
1/2 tsp vanilla
lots of ice

Blend until desired consistency and serve immediately.

Grilled Mahi Mahi w/ Mango Salsa (Alix)

Ingredients:
Mahi Mahi
Mango Salsa (Costco)

Directions:
Salt and pepper fish to taste and put on a well oiled grill (or wrap in tin foil) for 5 minutes. Flip and grill for 2-3 additional minutes. Fish is done when it's flaky.

Top with the mango salsa and serve.