1. Heat oil in large skillet on medium heat. Add garlic; cook and stir 30 seconds or until fragrant. (Do not brown.)

2. Add shrimp and Old Bay; cook and stir 3 to 4 minutes or until shrimp turn pink. Stir in lemon juice and parsley.

3. Serve over cooked pasta or rice, if desired.

• Cook broccoli in large pot of boiling water for 3-4 minutes, just until crisp tender.
• Place in an ice water bath to stop cooking.
• Drain.
• In a medium bowl, whisk together the oil, vinegar, Dijon, garlic pepper and lemon zest.
• Pour over broccoli, pepper to taste and toss to combine.
• Squeeze one lemon over all.
• Sprinkle with toasted, sliced almonds.

• Drain canned fruit and then mix all fruits together.
• Combine the sweetened condensed milk and cream cheese in a mixing bowl and beat until smooth.
• Pour the cream cheese mixture over the fruit: stir until all fruit is evenly coated.
• It is best to allow it to set in the refrigerator overnight. If not overnight, at least until thoroughly chilled.

• Prepare pans by greasing sides and bottoms of three 8-inch round cake pans. Cover the bottom with waxed paper and set aside.
• In a large mixing bowl, cream the butter and 1 cup of sugar together until light and fluffy.
• Separate the yolks from the egg whites and mix the beaten egg yolks into the butter mixture.
• In a medium bowl, combine the flour baking powder, baking soda, and remaining 1/2 cup of sugar.
• Whisk together and then start gradually adding these dry ingredients to the butter and sugar mixture, alternating with the pineapple juice and almond extract.
• Beat until thoroughly mixed.
• In a separate bowl beat the egg whites until stiff and then add the remaining 1/2 cup of sugar. Beat until stiff and glossy.
• Fold the egg white mixture into the rest of the batter until mixed evenly.
• Pour batter into the three prepared cake pans, dividing evenly.
• Bake at 350 degrees F. for 25 to 30 minutes or until a toothpick inserted in the middle of the cake comes out clean.
• Remove from the oven and allow the layers to cool for 10 minutes and then remove from the pans and place on a cooling rack. Allow the cake to cool completely before adding filling and frosting.

• In a small saucepan, combine the flour, salt, sugar, pineapple juice, and lemon juice.
• Cook over medium heat, stirring constantly, until mixture comes to a boil and thickens.
• Remove from the heat and add the beaten egg, whisking in quickly.
• Place the pan in an inch of hot water to keep mixture warm while adding the butter and lemon zest; stir until butter melts and is mixed in thoroughly.
• Allow filling to cool completely. Can place in the refrigerator to speed cooling time.

• Cream the butter in a large mixing bowl until fluffy.
• Add 2 cups of powdered sugar, 1 cup at a time. Mix in well after each addition.
• Add the pineapple juice and lemon extract; mix in until evenly distributed.
• Add the rest of the powdered sugar 1 cup at a time. You may not need the entire last cup of powdered sugar if frosting is getting to desired consistency. Start by only adding half of it and then determine if the remainder is needed.
• Construct the cake by placing the first layer on the cake plate and adding half of the custard filling to the top; spread out evenly.
• Add the second layer on top of the filling and add the remaining half of the filling in the same manner as the first.
• Add the third layer on top of the second layer and filling.
• Frost the sides of the cake, making sure to give it a thick even coat.
• Once the sides are frosted, spread frosting on the top with a thick even coat.
• Be aware that you may not need all of the frosting that you made. If you have frosting leftover, it can be stored in the refrigerator for

• In a large, non-stick skillet, melt butter or spray with no-stick cooking oil.
• Lay tortilla flat in the prepared skillet over medium high heat. 
• Place desired fillings to cover 1/2 of the flat tortilla. When cheese begins to melt, fold over the tortilla and continue to cook for an additional 1 to 2 minutes, or until slightly browned.
• Remove from pan. The quesadilla can be cut into 3 triangles and garnished as desired.
• Quesadillas, with filling, can be folded in half and placed in a 350º F oven until cheese has melted.
• Filling suggestions: fresh mushrooms, corn, black beans, black olives, cooked and cubed meats.

Add the rice until lightly browned.

Add bell pepper, if desired, and cook 5 minutes.

Add hot broth, salt, chili powder and diced tomatoes; bring to a low boil. Cover and cook 30 minutes.

• Preheat oven to 350ºF.
• Coat the casserole dish with nonstick cooking spray.
• In a large sauce pan, combine milk, cream soup, and rice.
• Bring mixture to a boil.
• Reduce heat and add chicken, green beans, mushrooms, and pimentos.
• Stir to combine.
• Remove from heat and pour into the prepared casserole dish.
• Spread shredded cheese on top of the mixture. Sprinkle the onion rings (if desired) on top of the cheese.
• Bake uncovered for about 20 minutes.
• Remove from the oven and cover the casserole loosely with foil to prevent over-browning. Bake an additional 20 minutes.

Melt butter, add 1/2 cup sugar and pretzels. Stir to coat and put on a cookie sheet and bake for 7 minutes.

Stir pretzels until cool or they will stick together.

Beat together remaining 1/2 cup sugar, cream cheese and Cool Whip. Stir in drained strawberries. Chill for 2 hours.

Add pretzel mixture just before serving.

• Prepare pot roast vegetables: cut potatoes in half (or into quarters if large), onions into 1/2-inch wedges, and carrots and celery into 2-inch pieces; set aside.
• Combine gravy mixes, flour, salt and pepper in large bowl. Add vegetables to bowl; toss to coat well. Remove vegetables from flour mixture and place in 5 to 6-quart slow cooker. Add beef roast to bowl, turning to coat evenly with flour mixture. Remove roast and place in slow cooker in center of vegetables.
• Whisk beer into remaining flour mixture until smooth; add to slow cooker. Cover and cook on LOW 10 to 11 hours, or on HIGH 6 to 7 hours, or until beef and vegetables are fork-tender. (No stirring is necessary during cooking.)
• Remove roast and vegetables. Skim fat from gravy. Carve roast into thin slices. Serve with vegetables and gravy. Sprinkle with parsley, if desired.

• Peel and slice potatoes; cut into cubes. Put potatoes in saucepan, and pour in enough water to barely cover them. Bring to a boil, and turn heat down to medium. When potatoes are tender, drain well and put them back into the saucepan.
• Add the butter and warm half and half. Mix with potato masher or electric mixer until smooth and creamy. Salt to taste.

• In a large skillet, heat oil over medium heat. Add cut meat and brown 5 to 10 minutes. Add garlic and sauté for 1 minute.
• In a large stock pot over medium heat, add browned meat, beef stock, beer, wine, tomato paste, honey, thyme, Worcestershire sauce, and bay leaves. Bring to a boil, stirring to combine. Reduce heat and simmer for 1 hour covered.
  
  While beef is simmering:
• In a large skillet, melt butter and add oil. Add potatoes, carrots, and onion. Sauté until lightly browned, approximately 30 minutes. Add browned vegetables to beef mixture and simmer an additional 30 to 40 minutes uncovered.
• Season to taste.

• Preheat oven to 350º F.
• In a large bowl, mix together baking soda, salt, and baking powder.
• In a small bowl, whisk together milk, butter, honey and egg. Stir liquid ingredients into flour mixture until thoroughly combined. Dough should hold a formed shape--if not, gradually add a little flour until you can shape the dough into a mound 6" around.
• Place dough on baking sheet that has been covered with parchment paper. Spray parchment paper with cooking oil. Take a sharp knife and make an X on the top of dough.
• Bake 45 minutes, or until the bottom sounds hollow when thumped.
• Cool slightly before serving.

• In a mixer bowl, cream the butter and sugar.
• Add the egg, milk, and vanilla. Mix well.
• Combine the flour, cocoa, baking powder and salt in a medium bowl. Gradually add this the the creamed mixture, just until blended.
• Divide the dough in half, wrap each in plastic wrap and refrigerate for 1 hour or until firm.
• On a lightly floured surface, roll out dough to 1/8-1/4 inch thickness.
• Cut with desired shamrock cookie cutters.
• Place two inches apart on a parchment paper lined cookie sheet or silpat lined sheet.
• Prick each cookie with a fork if desired.
• Bake at 350° for 10 minutes or until set.
• Cool for 2 minutes before removing from the cookie sheet, then remove to a wire rack to cool completely.
• Spread 1/4 to 1/3 cup of ice cream over bottoms of 6 cookies.
• Top with remaining 6 cookies.
• Wrap individually in plastic wrap and freeze.
• May be frozen for up to 2 months.
• This recipe can easily be doubled.

Steam potatoes in a steaming basket in a pot until they are easily pierced with a fork, about 8 minutes.

Pour olive oil and seasonings in a large baking pan. Add steamed potatoes, and gently toss them until they are completely coated with the oil mixture. Bake for 12 minutes in a 450° oven or until the outsides of the potatoes are crusty. Stir potatoes occasionally to bake evenly.

• Mix peas, half and half and salt in pot and cook until heated through.
• Blend 3 tbsp. melted butter and 3 tbsp. flour to make paste and add to peas. Cook until thickened.
• Adjust salt and sugar to taste as needed.May add more peas to serve more people. Up to 32. oz. of peas.

1. Line 13x9-inch pan with foil. Lightly butter or spray foil with no stick cooking spray. Set aside.

2. Melt butter in large saucepan or Dutch oven on low heat. Add marshmallows; stir constantly until marshmallows are melted. Remove from heat.

3. Stir in vanilla and food color until smooth. Quickly add cereal to marshmallow mixture and stir until well coated.

4. Press into prepared pan using a buttered spatula. Cool. Cut into bars or use a shamrock-shaped cookie cutter.

• Place meat, potatoes, onion, and cabbage in a slow cooker.
• Sprinkle with the seasoning packet that came packaged with the corned beef.
• Combine apple juice, brown sugar, and mustard in a medium bowl.
• Pour over the vegetables and meat.
• Cover and cook on high for 6 to 6 1/2 hours or on low for 10 to 12 hours. The meat and vegetables should be very tender.
• Remove the meat and vegetables from the slow cooker.
• Thinly slice the meat across the grain and serve with the vegetables.
• Serve with crusty bread if desired.

In a large skillet, sauté garlic in butter until lightly browned, about 1 minute.

Add beans, salt and pepper; heat through.

Whip cream according to directions on the carton.

Beat cream cheese until smooth.

Slowly add JELL-O to cream cheese and blend.

Fold in whip cream, pineapple, and marshmallows; chill until firm.

Cut shortening into dry ingredients with a pastry cutter or fork.

Add milk slowly while mixing with a fork.

Turn out onto a floured surface and pat out about 1/2" thick. Cut with biscuit cutter and place on a greased cookie sheet.

Bake at 400 for about 20 minutes.

• In a large mixing bowl, combine cake mix, pudding mix, eggs, oil, ginger ale, vanilla and nuts.
• Beat on medium speed for 2 minutes.
• Pour into greased bundt pan.
• Bake the cake at 350° for 50 minutes or until the top springs back when touched with fingertips.
• Let cool in pan for 10 minutes.
• Invert onto a platter.
• Allow it to cool completely.
• To make the frosting, make the pudding as directed on the package but only use 1 1/4 cups of milk.
• Allow the pudding to thicken slightly and then fold in the whipped topping.
• Frost the cake and decorate as desired.