I found this yummy recipe on AllRecipes. I’d recommend substituting 1/2 cup brown sugar for 1/2 cup of the white sugar though. The 1.5 cups of just white sugar just isn’t enough in my opinion. I’m going to do that the next time. I changed the glaze a bit, too. I’m sure the glaze listed is fine and it is a typical glaze, but I wanted something with a bit more, zing to it. So, I used a good apple cider from a local cider mill instead of milk, and instead of adding vanilla I just added a bit more cider. I also sprinkled in some pumpkin pie spice. Just keep tasting until you like what you have 🙂 I highly recommend these cookies. You can find the recipe HERE
Tonight’s dinner goes back to my Southern girl roots. Being brought up in Texas near the Gulf of Mexico we always had lots of shrimp. I started out with a 2 lb. bag of jumbo, frozen, raw, deveined and easy-peel shrimp. They were even on sale so I stocked up a few more bags in the garage freezer.
The recipe I used is HERE.
I skipped the part about using egg and panko because I didn’t have any. I added a package of Italian seasoning mix to the flour in addition to the cajun seasoning. You can use Old Bay if you don’t have anything else. So, pretty much just the flour mixture and then fried.
I didn’t use the homemade remoulade sauce listed with the recipe. I sort of took bits and pieces from various recipes and reviewers and came up with this:
- 1/2 cup Marie’s Thousand Island dressing
- hot sauce to taste
- 2 tsp soy sauce
- squirt from lime juice container.
It came pretty darn close to tasting like the real from-scratch recipes.
- First I combined 4 TBL of butter with 1 tsp of minced garlic and melted in microwave.
- Next I buttered a roll and toasted it.
- Meanwhile, I coated the shrimp and fried them up.
- Next, I put shredded lettuce and tomato slices on the toasted roll and then put on the cooked shrimp.
- Finally, I drizzled with the remoulade sauce.
YUMMY… so good. My kids said it was fantastic.
I had the most unusual craving tonight. I was craving a fried egg on a salad. Strange, I know. I don’t ever remember seeing one before, but it just flew into my head as I was getting ready to prepare dinner. I had already marinated some locally-grown heirloom tomatoes and red onions in oil, red wine vinegar, garlic, dab brown mustard, salt, pepper and a dash of sugar. I decided to toss some lettuce in with it, threw in some bleu cheese crumbles and added some of my candied pecans I had leftover from another recipe earlier in the week. Then, it was simply a matter of frying an egg and placing it on top. It was runny; it had to be. That’s what I was craving. Good grief, someone help me… LOL. The verdict is that it is FABULOUSLY delicious. My teen daughter gives it two-thumbs up. Yay.