New Orleans BBQ Shrimp

Ingredients:
Cajun Injector Creole Garlic Marinade
1/2 fresh lemon
1/2 stick butter
2 dozen jumbo shrimp in shells
black pepper to taste

Steps:
Wash shrimp thoroughly. Pinch off portion of head from the eyes forward. Melt butter in a large skillet. Place shrimp in a single layer in the butter. Shake marinade well and pour over shrimp until almost covered. Cover the top with black pepper. Mix all ingredients well. Cook for 5 minutes, occasionally shaking skillet in a back and forth motion - DO NOT STIR. Just before removing shrimp from heat, squeeze 1/2 lemon on top of shrimp and sauce. Remove from heat, serve immediately in bowls with hot French bread on the side.

Strawberry Margarita Squares

Crust
2 c. mini-twist pretzels (1 c. crushed)
1/2 c. butter or margarine, melted
1/4 c. sugar

Filling
2 pkgs. (8 oz. each) cream cheese, softened
1/2 c. thawed, frozen margarita mix concentrate (non-alcoholic)
2 containers (8 oz. each) kool whip, thawed, divided
1 pkg. (3 oz.) strawberry gelatin
1/2 c. boiling water
1 pkg. (10 oz.) frozen sliced strawberries in syrup
Fresh strawberry slices (optional)
Lime slices (optional)

1. Preheat oven to 350 degrees. For crust, finely crush pretzels in resealable plastic back with Baker's Roller. Melt butter in Small Micro-Cooker on HIGH 30 seconds or until melted. Add crushed pretzels and sugar; mix well. Press mixture onto bottom of Rectangular Baker. Bake 10 minutes. Cool completely.

2. For filling, beat cream cheese and margarita mix in Classic Batter Bowl until well-blended. Fold in 2 cups of kool whip. Using Large Spreader, carefully spread cream cheese mixture evenly over crust. Refrigerate while preparing strawberry layer.

3. Place gelatin in Small Batter Bowl. Stir in boiling water; stir until completely dissolved. Add frozen strawberries and stir until strawberries separate and gelatin is thickened (a spoon drawn through mixture will leave an impression). Whisk in 3 cups of the kool whip using Stainless Steel Whisk. Pour over cream cheese layer, spreading edges. Refrigerate 3 hours to set.

4. Cut dessert into 15 squares. Garnish each with remaining kool whip using Easy Accent Decorator. Top with sliced strawberries and lime slices.

(Delightful Desserts cookbook, p. 107) The Pampered Chef

Pretzel Bark

What You Need
1 cup chopped pretzels
1/3 cup chopped toasted PLANTERS Pecans
1-1/2 pkg. (8 squares each) BAKER'S Semi-Sweet Chocolate, melted



Make It
STIR pretzels and nuts into chocolate; spread onto waxed paper-covered baking sheet.

REFRIGERATE 1 hour or until firm. Break into pieces.

Cheese Lover's Pasta Roll-Up

What You Need
1 Egg, beaten
1 container (15 oz.) POLLY-O Original Ricotta Cheese
2 cups KRAFT 2% Milk Shredded Italian* Three Cheese Blend
4 Green onions, chopped
1 Tbsp. Italian seasoning
1 jar (26 oz.) spaghetti sauce, divided
16 Lasagna noodles, cooked
1/4 cup KRAFT Grated Parmesan Cheese

Make It
HEAT oven to 375ºF.

MIX first 5 ingredients until well blended.

SPREAD 1/2 cup spaghetti sauce onto bottom of 13x9-inch baking dish. Spread each noodle with 3 Tbsp. cheese mixture; roll up. Place, seam-sides down, in dish. Top with remaining sauce and Parmesan; cover.

BAKE 40 to 50 min. or until heated through, uncovering the last 10 min.

Weeknight Ravioli Bake

What You Need
1 jar (26 oz.) spaghetti sauce
1 can (14-1/2 oz.) diced tomatoes, undrained
1/2 cup Water 2 pkg. (1 lb. each) frozen cheese ravioli
1 pkg. (8 oz.) KRAFT 2% Milk Shredded Italian* Three Cheese Blend
2 Tbsp. KRAFT Grated Parmesan Cheese

Make It
HEAT oven to 400ºF.

MIX spaghetti sauce, tomatoes and water; spoon 1 cup onto bottom of 13x9-inch baking dish.

LAYER half the ravioli and 1 cup shredded cheese over sauce. Top with remaining ravioli and sauce mixture. Sprinkle with remaining shredded cheese; cover.

BAKE 30 min.; uncover. Bake 15 min. or until ravioli is tender and heated through. Sprinkle with Parmesan. Let stand 10 min.

Grilled Tuna Melt

What You Need
1 can (3 oz.) white tuna in water, drained, flaked
1 Tbsp. KRAFT Real Mayo Mayonnaise
1 Tbsp. chopped green onions
2 slices Whole grain bread
1 KRAFT Singles Make It
MIX tuna, mayo and onions.

FILL bread slices with tuna mixture and Singles.

COOK in nonstick skillet sprayed with cooking spray 3 min. on each side or until golden brown on both sides.

Praline French Toast Casserole - Paula Deen

Servings: 8







Ingredients:
8 eggs
1 1/2 cups half-and-half
1/2 cup maple syrup
1/2 cup light brown sugar, packed
10-12 slices soft bread, 1 inch thick


Topping
1/2 cup butter
1/2 cup light brown sugar, packed
3/4 cup maple syrup
2 cups pecans, chopped
Change Measurements: US Metric

Directions:Prep Time: 30 mins
Total Time: 1 1/2 hrs
1 Generously butter a 13 X 9 inch casserole dish;.
2 Mix the eggs, half and half, maple syrup,and sugar in a large bowl.
3 Place the bread slices in the prepared casserole dish and cover with the egg mixture: cover with plastic wrap and let soak overnight in refrigerator.
4 Preheat oven to 350 degrees; remove the casserole from refrigerator.
5 Make the Topping: melt the butter in a saucepan; add sugar and maple syrup and cook for 1 to 2 minutes; stir in pecans;.
6 Pour the mixture over the bread and bake for 45 to 55 minutes, allow to cool 10 minutes before serving, enjoy.