A few old favorites and a couple of new recipes..

It's been far too long since I posted recipes. I have been completely swamped with grad school. I wanted to update just a couple of recipes so that they are available to you and me at the grocery store. I hope your families love these as much as mine do.

Baked Butter Shrimp
I serve this with the baked pasta below. It is a crowd pleaser and is great for company, as well.

1 stick of butter, melted
1 lemon, sliced
1 packet Italian dressing seasoning
1-2 pounds shrimp, peeled and de-veined

350 degree oven, melt butter on cookie sheet, add 1-2 lb. shrimp, 1 stick of butter melted, 2 sliced lemons, sprinkle of dried Italian seasoning. Bake in the oven until pink, about 10-15 mintues.



Baked Lemon Pasta
This is modified from the wonderful Pioneer woman. I only really modified the addition of mint. It really makes the dish amazing.

1 pound Thin Spaghetti
4 Tablespoons Salted Butter
2 Tablespoons Olive Oil
2 cloves Garlic, Minced
1 whole Lemon, Juiced And Zested
2 cups Sour Cream
½ teaspoons Kosher Salt, Or More To Taste
Plenty Of Grated Parmesan Cheese
Handful of mint, Chopped
Extra Lemon Juice
Preheat oven to 375 degrees. Cook spaghetti until al dente. In a skillet, melt butter with olive oil over LOW HEAT. When butter is melted, add minced garlic. Squeeze lemon juice into the pan. Turn off heat. Add sour cream and stir mixture together. Add lemon zest and salt. Taste, then add more salt if necessary. Pour mixture over drained spaghetti and stir together, then pour spaghetti into an oven safe dish. Bake, covered, for 15 minutes. Then remove foil and bake for an additional 7 to 10 minutes. (Don’t bake too long or the pasta will dry out.) When you remove it from the oven, squeeze a little more lemon juice over the top. Top generously with Parmesan cheese, then chopped mint. Give it a final squeeze of lemon juice at the end or feel free to add as much as you like.


Chubby Hubby Banana Cake

This cake has all of the things I love about Chubby Hubby ice cream. It’s also a great use up for those bananas that are too mushy to eat. You can use either regular flour or whole wheat. The only real difference is that the whole wheat will be a little more dense but equally delicious.

3 very ripe bananas, mashed
½ cup coconut oil
2 eggs
½ cup chopped walnuts
½ cup dark chocolate, chopped
Sift together:
2 cups flour, whole wheat or all-purpose
2 tsp. baking powder
½ tsp. sea salt
2 cups sugar


Preheat oven to 350 degrees. Grease and flour tube cake pan. Combine first three ingredients in bowl until well combined. Add dry ingredients until fully combined. Add nuts and chocolate. Place in prepared tube pan. Bake one hour or until toothpick comes out clean. Eat warm or room temperature. Ice cream on top makes it extra special.

With a belly full of shrimp and a cake plate ready for company,
Brooke