Saturday, December 22, 2012
10 tablespoons low fat margarine
2 tablespoons fat free sour cream
1/4 cup egg beaters
1 teaspoon vanilla
1 cup powdered sugar
1 teaspoon lemon extract
2 cups flour
1 teaspoon baking powder
1/4 teaspoon salt
dash of cinnamon
Beat all ingredients together mix till well blended. Refrigerator 4 hours or overnight.
Roll out using some additional flour. Cut out with your favorite cookie cutters. Bake at 350 until edges are browned on a cookie sheet or 8 to 10 minutes. Use a greased or lined with parchment paper. Cool completely frost with below recipe.
2 cups Powdered sugar
2 or 3 teaspoons fat free milk
1/2 teaspoon vanilla
Optional : Top with assorted colored sugars.
Friday, December 7, 2012
|Shrimp a much better alternative than fried fish the fresh sauce is divine this is Mom's recipe|
1 lemon, halved
1 teaspoon garlic powder
1 clove garlic, finely minced
1/2 cayenne pepper and black pepper
1 teaspoon salt
24 extra raw cleaned large tiger shrimp with tail-on
1/2 cup chili sauce
1 cup ketchup
1 tablespoon horseradish
1 dash Worcestershire sauce
Juice of 1/2 lemon
1/2 teaspoon Tabasco
1/2 clove garlic, finely minced
1 tablespoon Italian Parsley chopped
Romaine Lettuce leaves
Clean shrimp leaving tails on. Boil shrimp in a heavy duty saucepan adding all seasonings in the shrimp prepartion above, till pink. Immediately pour over ice filled strainer leaving just the ice to cool shrimp. While they are icing. Prepare cocktail sauce. Line a small dessert bowl or martini glass, clean clear bowl with Romaine lettuce, add ice cubes on the bottom, more romaine lettuce leaves to hide ice. Pour cocktail sauce on top of lettuce. Line shrimp around bowl and lemon wedges, pour more cocktail sauce in the middle on top of lettuce leaves, add three more shrimp tails up swimming in the middle, garnish with lemon and parsley.
I was inspired from my good friend Jessica to make this coconut oil salt body scrubs. After she told me about this coconut oil body scrub s...