A Recipe

Now, I don't usually post recipe's....mainly because my cooking skills and creativeness when it comes to cooking are lacking. And really, I hate to cook...so when I do find something good, I like to share.

James and I agreed that we need to find some kind of shrimp pasta to make. This stems from one of the many pasta bar's in Cancun...James brought a plate back to the table with a shrimp pasta mixture that was oh-so-yummy I ate more of it than he did, I think. But ever since them, I've been craving some shrimp.

But as most of us know, shrimp is a little expensive. I happened to find a bag of medium size shrimp on sale for $5 at WalMart and thought it would be worth it.

And it was! The Recipe for Kirchnana Shrimp Pasta.

1- bag of Shrimp, medium-sized or large-sized or small-sized, whatever your preference.
1- jar of Classico Roasted Red Pepper Alfredo or whichever sauce you prefer.
1- small bag of spinach
1- box of Rotini pasta, or noodles or any other pasta that you like.

Thaw the shrimp, cook the noodles, cook the spinach....add them all together in a skillet. Add the sauce and VOILA!.....my special recipe just for you! Ü

You're welcome.

By request...

Pumpkin Bars (Cupcakes)
2 cups flour
1 1/2 cups sugar
2 tsp baking powder
2 tsp cinnamon
1 tsp baking soda
1/4 tsp salt
1/4 tsp ground cloves
2 eggs
1 -15 oz can of pumpkin
1 cup cooking oil

Combine flour, sugar, baking powder, baking soda, cinnamon, salt & cloves. Stir in eggs, pumpkin and oil till mixed thoroughly. Spread batter into ungreased pan. Or fill 24 cupcake liners.
Bake at 350 for 25-30 minutes (for bars) or 22-25 minutes (for cupcakes). Cool on wire rack & frost with cream cheese frosting, cut into bars (or just eat the cupcakes). Frosting optional, cupcakes are good with or without it.

Cream Cheese Frosting
1 -3oz package of cream cheese
1/4 cup softened butter
1 tsp of vanilla
2 1/4 to 2 3/8 cups of powdered sugar

Beat together cream cheese, butter and vanilla until fluffy. Add 1 cup powdered sugar, beating well....gradually at the rest of the powdered sugar.

Yummy recipe

I never post recipe's for one good reason....I'm not a good cook! LOL. Ok, I CAN cook some things...like my world-famous stuffed shells...but I'm always on the search for new recipes. This week I wanted to do something with black beans! I found a great recipe, that was easy...and in a crockpot even! We tried it tonight and it was very yummy.

1 Can (15oz) black beans, rinsed and drained

2 Cans (15oz) whole kernal corn, drained

1 cup bottled thick and chunky salsa, your favorite brand

5 or 6 skinless, boneless chicken breast halves (about 2lbs)

1 cup shredded Cheddar cheese

In a 3 1/2 to 5 quart slow cooker, mis together

the black beans, corn and 1/2 cup of the salsa.

Top with the chicken breasts, then pour

the remaining salsa over the chicken.

Cover and cook on HIGH for 2 1/2 to 3 hours,

or until the chicken is tender and white throughout.

Do not overcook, or chicken will be dry.

Sprinkle cheese on top

Cover and cook until the cheese melts, about

5 to 15 minutes.

Serves 6.

So...enjoy, let me know what you think!