Amazing Spicy Grilled Shrimp

INGREDIENTS (Nutrition)

• 1/3 cup olive oil
• 1/4 cup sesame oil
• 1/4 cup chopped fresh parsley
• 2 tablespoons hot sauce
• 2 tablespoons minced garlic
• 1 tablespoon ketchup
• 1 tablespoon Asian chile paste
• 1 teaspoon salt
• 1 teaspoon black pepper
• 3 tablespoons lemon juice
• 2 pounds large shrimp, peeled and deveined
• 12 wooden skewers, soaked in water

DIRECTIONS

1. Whisk together the olive oil, sesame oil, parsley, hot sauce, minced garlic, ketchup, chile sauce, salt, pepper, and lemon juice in a mixing bowl. Set aside about 1/3 of this marinade to use while grilling.
2. Place the shrimp in a large, resealable plastic bag. Pour in the remaining marinade and seal the bag. Refrigerate for 2 hours.
3. Preheat an outdoor grill for high heat. Thread shrimp onto skewers, piercing once near the tail and once near the head. Discard marinade.
4. Lightly oil grill grate. Cook shrimp for 2 minutes per side until opaque, basting frequently with reserved marinade.

Chili Cheese Snacks

Ingredients

• 2 (3 ounce) packages cream cheese, softened
• 1 cup shredded Cheddar cheese
• 1/4 cup chopped green chiles
• 1/4 cup chopped ripe olives, drained
• 2 teaspoons dried minced onion
• 1/4 teaspoon hot pepper sauce
• 2 (8 ounce) cans refrigerated
  crescent rolls

Directions

In a small mixing bowl, beat cream cheese. Add the cheddar cheese, chilies, olives, onion and hot pepper sauce. Separate each tube of crescent dough into four rectangles; press perforations to seal. Spread cheese mixture over dough. Roll up jelly-roll style, starting with a long side. Cut each roll into 10 slices; place on greased baking sheets. Bake at 400° F for 8-10 minutes or until golden brown.

Ingredients

• 8 slices bacon
• 4 skinless, boneless chicken breast halves
• 2 teaspoons poultry seasoning
• 4 slices pepper jack cheese
• 4 hamburger buns split
• 4 leaves of lettuce
• 4 slices tomato
• 1/2 cup thinly sliced onions
• 12 slices dill pickle

Directions

Preheat a grill for medium heat. While the grill preheats, place the bacon in a large skillet over medium-high heat. Cook until browned on both sides. Remove from the pan, and drain on paper towels. Rub the poultry seasoning onto the chicken pieces, and place them on the grill. Cook for about 6 minutes per side, or until no longer pink in the center. Top each piece of chicken with 2 slices of bacon and 1 slice of pepper jack cheese. Grill for 2 to 3 more minutes to melt the cheese. Place each piece of chicken on a bun, and top with lettuce, tomato, onion and pickle slices before serving with your favorite condiments.

Raspberry Truffle Fudge

Ingredients

• 3 cups semi-sweet chocolate chips
• 1 (14 ounce) can sweetened condensed milk
• 1 1/2 teaspoons vanilla extract
• salt to taste 1/4 cup heavy cream
• 1/4 cup raspberry flavored liqueur
• 2 cups semi-sweet chocolate chips

Directions

Spray a 9x9 inch pan with non-stick cooking spray, and line with wax paper.

In a microwave safe bowl, combine 3 cups chocolate chips and sweetened condensed milk. Heat in microwave until chocolate melts, stirring occasionally. Be careful not to let it scorch.

Stir in the vanilla and salt. Spread into pan, and cool to room temperature. In a microwave-safe bowl, combine cream, liqueur, and 2 cups chocolate chips. Heat in microwave until the chocolate melts; stir until smooth.

Cool to lukewarm, then pour over the fudge layer. Refrigerate until both layers are completely set, about 1 hour.

Cut into 1 inch pieces.

Ingredients

• 1/2 cup butter or margarine, softened
• 1 cup sugar
• 2 eggs
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1 1/4 cups mashed ripe bananas
• 1/2 cup chopped walnuts
• 1/2 cup semisweet chocolate chips
• 1/4 cup chopped maraschino
  cherries

Directions

In a large mixing bowl, cream butter and
sugar. Add eggs, one at a time, beating well after
each addition. Combine the flour, baking soda and
salt; gradually add to creamed mixture. Beat in the
bananas just until combined. Stir in the walnuts,
chocolate chips and cherries. Pour into a greased
9-in. x 5-in. x 3-in. loaf pan. Bake at 350 degrees F
for 70-80 minutes or until a toothpick inserted near
the center comes out clean. Cool for 10 minutes
before removing from pan to a wire rack.