
Shrimp Pasta with a Lemon Butter Sauce [serves two]
Ingredients:
8 oz pasta
1 1/2 sticks of butter
4 cloves garlic, minced
Pepper, to taste
Juice of one lemon, plus lemon slices for garnish
8 oz frozen pre-cooked shrimp
Directions:
1. Thaw shrimp according to package directions. Boil water and cook pasta according to package directions.
2. In another pot, while the pasta is cooking, melt the butter on low heat, then cook the garlic cloves in the butter for about a minute or so. Add the lemon juice and pepper to taste.
3. Next, add the shrimp and cook for about five minutes. Then, turn the heat up and bring the mixture to a boil. Remove from heat and stir. Combine the shrimp butter mixture with the pasta by stirring.
4. Serve with a lemon slice for garnish if desired.
Cheesecake with Strawberry Puree [serves eight]
Ingredients:
Crust
2 tablespoons sugar
1 1/2 cups graham cracker crumbs
6 ounces butter, melted
Filling
1 cup granulated sugar
3 pkgs. (8 oz. each) cream cheese, softened
1 teaspoon vanilla extract
2 eggs (Whites and yolks separated)
One 8 oz carton of sour cream at room temperature
Strawberry Puree Topping
1 package 16 oz frozen strawberries, thawed
¼ cup sugar
¼ cup water
Directions:
1. Take one sleeve of graham crackers and break them into halves. Put the graham cracker pieces into a plastic Ziploc baggie and close. Use a coffee cup to crush until graham crackers are very fine. This should produce 1 ½ cups graham cracker crumbs, but more graham crackers can be crushed if necessary.
2. Preheat oven to 350 degrees Fahrenheit. In a bowl, combine the graham cracker crumbs with the butter and two tablespoons sugar. Press the graham cracker mixture into a spring form pan and set aside.
3. In a large bowl, cream the softened cream cheese with the sugar and vanilla extract.
4. Separate the egg whites and yolks into separate bowls, beating each with a whisk. Then one at a time, add the egg whites and yolks into the cream cheese mixture. Add the sour cream and mix thoroughly. Pour the mixture into the graham cracker crust.
5. Bake for 30 minutes at 350 degrees Fahrenheit. Then, turn the oven off and leave the cheesecake inside for an additional 30 minutes. Let the cheesecake chill in the refrigerator for four to eight hours.
6. To make the strawberry puree topping, combine strawberries, sugar and water in a blender and blend until smooth. When you’re ready to serve the cheesecake, pour the strawberry puree on top and enjoy.
Bloody Valentine Cocktail [serves one]
Ingredients:
1 shot vodka
Juice of ½ blood orange
Juice of ¼ lime
2 shots Hansen’s Mandarin and Lime Soda (or other citrus flavored soda)
1-teaspoon grenadine
Directions:
1. Combine all ingredients in a cocktail glass and stir. Garnish with a slice of blood orange or lime if desired.