Spicy Popcorn shrimp with Buffalo Ranch Sauce

 

This simple spicy popcorn shrimp dish, has a extra appeal to it.  A  Delicious Buffalo Ranch sauce to go with it. I have to tell you this combo is sooooo  fabulicious !  The sauce is adapted from frank’s red hot recipes. This is a must try recipe. You will crave more of this Hot & Cool combo !

 

 

 

 

 

 

 

 

 

 

 

 

 

Spicy Popcorn shrimp

TOTAL TIME: 26-30 MINS

PREP TIME: 15-20 MINS

Cook: 1o-12 MINS

Ingredients 

1/2 lb of fresh baby shrimp, peeled

1 cup flour, seasoned with salt and pepper

1 1/2 cups of Bread crumbs

1 teaspoon cayenne pepper

2 teaspoons garlic powder

1 teaspoon onion powder

2 1/2 teaspoons paprika

1 egg, lightly beaten

oil for deep-frying


 Buffalo Ranch  Sauce 

1 (16 oz.) of sour cream

1 (1 oz.) package Ranch salad dressing mix

1/2 cup Red hot Buffalo Wing Sauce

1 teaspoon of red pepper flakes

In a bowl, mix all ingredients, cover and chill for an hour before serving with shrimp.

 

Directions

 

1.Set up a breading station with your shrimp, the flour, the lightly beaten egg, and bread crumbs.

2.Take a handful of shrimp and dip them in the flour, shake off the excess, dip them in the eggs, and then in the the bread crumbs.Make sure each shrimp is coated. Set the coated shrimp aside on a plate while you continue to coat all your shrimp.

3.While you’re coating your shrimp, heat up at least 2 inches of oil to 375˚F in a deep pot.
4.Fry the shrimp in batches to keep the oil a consistent heat. Using a strainer, gently lower some shrimp into the hot oil. Deep fry the shrimp until golden brown and crunchy, about 3-5 minutes.
5. While shrimp are frying, make sure that they don’t stick together.
6.When golden-brown, drain the shrimp on a cooling rack with paper towels underneath. Continue to fry in batches until all the shrimp are cooked.
Sauce adapted from:
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Chocolate cookie bars with chocolate fudge bourbon sauce

Cookie Friday : Chocolate cookie bars with chocolate fudge bourbon sauce

I’m so glad it’s Friday, I had a very  long week. One of those weeks that everything went wrong. UGHH !!!!
I have the house to myself tonight, no kids, nobody. Just me relaxing. With some wine or anything I can find and these delicious chocolate cookie bars with chocolate fudge bourbon .YUM. 

Ingredients 
Quick Chocolate Bourbon sauce 
4 tablespoons of Bourbon 
1/2 jar of fudge topping
In a small microwave bowl or glass measuring cup, microwave
fudge topping on high for 20-30 seconds or until soft. Stir in bourbon.

Chocolate chip cookie 

  • 2 1/4

     cups all-purpose flour

  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup (2 sticks) butter, softened
  • 3/4 cup granulated sugar
  • 3/4 cup packed brown sugar
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 2 cups of chocolate chips
Chocolate chunk cookies
  • 2 1/4 cups all-purpose flour
  • 2/3 cup unsweetened cocoa
  • 1/4 teaspoon salt 
  • 1 cup butter, softened 
  • 3/4 cup granulated sugar 
  • 2/3 cup firmly packed brown sugar
  • 1 teaspoon vanilla extract
  • large eggs 
  • (11.5-oz.) package semisweet chocolate chunks
  • 2 tablespoons of bourbon {opt.}
Directions 
1. Preheat oven at 350. Chocolate chip cookie dough: Cream together butter, brown sugar and vanilla extract, in a large bowl, Mix together well until creamy.

2..Add one egg at a time. Stir in flour, salt and baking powder. Mix until dough stiffens a little. Mix chips a little at a time.

3.Repeat the same method for the chocolate chunk mixture.

4.Line 13×9 pan with foil, and spray with oil. Spoon in chocolate chunk dough, then drop in chocolate chip mixture. Bake for 19-25 mins or until bar are golden brown. Don’t over bake. Take out and cool. Drizzle bourbon sauce over bars and cut into rows.


Angel food cake with fresh strawberry sauce

 Sunday Night dessert: Angel food cake with fresh strawberry sauce

It’s a beautiful day here in New York city today, so I want to make something light and not to heavy. My angel food cake has seven-up in it, to give it a little kick . It adds a really good taste to it . It also has almond and butter extract. This is my sister’s fav. recipe because she is on weight watchers and it’s 2 points.
Pan- mini bundt or bundt
Bake: Mini : 10-12 mins  Bundt: 25-27 mins
Pre-heat oven: 325
Ingredients
Angel food cake
1 1/2 cup of egg whites
1 teaspoon of almond extract 
1 teaspoon of 7 up soda / diet
1 teaspoon of butter extract
1 1/2 teaspoon of cream tartar
1/4 kosher salt
2 cups of sugar
1 cup of shifted flour

Fresh strawberry sauce

1 pint of fresh strawberries sliced
1/2 cup of sugar
1 teaspoon of vanilla extract

wash berries and remove stems. In a saucepan place berries, sugar and vanilla, simmer on med heat for 4-7 mins. Stirring off and on. Remove from heat and let cool before placing on top of whip cream.


Instructions
1. Heat oven at 325. Combine egg whites, extracts, 7 up soda,cream of tartar, and salt in large bowl, and beat on high speed with mixer until stiff peaks form. Whisk sugar and flour together in a bowl, and then add to beaten egg whites, using a rubber spatula, fold gently until evenly combined. Transfer to a ungreased mini bundt cake pan. Smooth so it is even in pan. Bake until lightly browned and a toothpick inserted halfway between the edge and comes out clean.
Wait until cool about 1 hour.
2. Flip upside down on wire rack for an hour. Take long knife,run along sides of pan to release the cake.

3. In a saucepan place berries, sugar and vanilla, simmer on med heat for 4-7 mins. Stirring off and on. Remove from heat and let cool before placing on top of whip cream.

Maple-Bourbon sauce on cinnamon monkey bread

Maple-Bourbon  Sauce on Cinnamon monkey bread

                           

Sunday Night Dessert: Maple-Bourbon Sauce on cinnamon monkey bread

 Maple-Bourbon sauce. A nice rich and dark color.
Pour one or two shots or over cinnamon monkey bread.
                                 

I will eat this while I’m watching football today and after football.I simply love this sweet dessert treat for anytime of the day really.  Pour the maple-bourbon sauce over each serving  individually. That way you can add as little or as much you would like. 

Ingredients

  • 3 cans cinnamon rolls
  • 1 cup sugar
  • 1 tablespoon butter
  • ½ cup butter
  • ½ cup brown sugar

Maple-Bourbon Sauce

1/2 cup high quality bourbon
1/2 cup high-grade (grade C) maple syrup
Pour bourbon in pan and cook on high heat to burn off the liquor a bit. When the liquor produces a flame, cover with a large lid to stop the fire. Add the maple syrup and let cook until thicker consistency. Make sure to not cook the sauce too long or it will burn. Serve warm. Once monkey bread is out of pan
Spoon over monkey bread individually.



Preheat oven to 400°.Grease bunt pan with non-stick spray.Combine sugar and cinnamon in large Ziploc bag. Open can of cinnamon buns, cut each roll in two. Roll each piece into a ball and put Ziploc bag. Shake bag to coat each ball thoroughly. Press each coated dough ball into bunt pan. 
In microwave safe bowl, microwave butter and brown sugar for one minute. Stir to dissolve sugar. Pour over dough balls. Bake for 20-25 minutes – the outside will be lightly brown. Let monkey bread stand in bunt pan for 5 minutes before inverting onto plate.