Friday, July 13, 2012

Garlic-Lemon-Butter Shrimp Bake with Mustard

If you are anything like me, you are pressed for time and frazzled to the bone by the end of the day. Dinner does not make we all know...kinda wish it did ;-) I usually end up scouring the internet about 30 min before dinner time should be placed on the table, frantically looking for some miracle recipe that will somewhat make itself in preferably 15min. Well this recipe that I am about to share is just that! Not only is it's amazingly badtastically good ;-) We scarfed it down in less time than it was made, and let me tell you..that's pretty quick! This recipe is amazing!

 Garlic-Lemon-Butter Shrimp Bake with Mustard


  • 1 cup butter
  • 2 tablespoons prepared Dijon-style mustard
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon chopped garlic
  • 1 tablespoon chopped fresh parsley
  • 2 pounds medium raw shrimp, shelled, deveined, with tails attached (I used two 1lbs bags of frozen cooked shrimp, just make sure they are thawed out and patted dry before cooking, and only bake them for 7-8min)
  • 3-5 chicken bouillon cubes
  • 1 pkg angel hair pasta or spaghetti 


  1. Preheat oven to 450 degrees F (230 degrees C).
  2. Boil water for pasta, add the bouillon cubes to the boiling water and add the noodles. cook until aldente
  3. In a small saucepan over medium heat, combine the butter, mustard, lemon juice, garlic, and parsley. When the butter melts completely, remove from heat.
  4. Arrange shrimp in a shallow baking dish. Pour the butter mixture over the shrimp.
  5. Bake in preheated oven for 12 to 15 (for large raw shrimp) 7-8min for (thawed cooked shrimp)  minutes or until the shrimp are pink and opaque.
  6. Strain the noodles.
  7. Serve over hot cooked noodles.  Enjoy!

serves 6

Recipe by Moi :-)

Pinterest favorites today!

It's Friday...Friday gotta get down out on Friday!!! Wow it's been a full week since posting (bowing my head in shame!). It's been a blah kinda day today. Today was suppose to be our closing day (on our new home) but that didn't end up happening. It's been postponed until Wednesday. So instead hubby is sick and sleeping off a cold, and the kiddos are sleeping (finally), and it's raining outside...sigh. Perfect Pinterest day!
Today as you noticed is Friday and therefore "share-my-favorites-day", so I thought that since Pinterest has been my companion for the past 30min I thought it appropriate to share my favorites form Pinterest today ;-)

These are a compilation of things that caught my eye on Pinterest today, Hope you enjoy!

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  • How to turn handwritten recipes into hand towels - Hello Beautiful
  • DIY Monthly Onesie Printables - Britt & Her Boys
  • Use A Rubber Band on a Stripped Screw - Pinterest
  • DIY garden path. Take a multi picture frame to do this. I never would have thought of this!  
L to R third row:
L to R fourth row:

Friday, July 6, 2012

It's Friday, Friday!!! Time for some Favorites!!!

Hola Hola Pepsi Cola! Friday is here, heat and all! I've got some favorites to share today.
Hope you all had a safe and fun 4th of July! We did, we had a great time eating great food and desserts and  watching fireworks!
It was the boys first time seeing fireworks! I really thought my oldest would FREAK! but he was calm and collected providing I hold his ears the entire time! 

July is National ice cream month, and with this heat I think it's quite fitting. I've included a couple ice cream recipes from a couple bloggers, check them out they are pretty awesome.

Here are the favorites for this week! Enjoy!

L to R first row:
L to R second row:
L to R third row:
L to R fourth row:

Thursday, July 5, 2012

"Buck-Eye" Cupcakes

Today is Thursday, which means I get to post about something incredibly edibly delicious (I made that up lol)
I have a couple of  mouthwatering fit for a king recipes to share, just can't decide which to share right now :-)
But man I've gained about ten pounds just making these gems ;-)

I guess... I will post about these scrumptious chocolate peanut butter cupcakes I came across on one of my favorite blogs "Annie's Eats" she's seriously the cupcake queen!

These particular cupcakes are made to replicate a "buck eye". NOT the Ohio buck eye's team but the candy or sweet named after the team ;-)

These are buck eyes - Picture courtesy of smitten kitten

It's a sinfully delicious sweet, made out of peanut butter mixed with confectioners sugar...then oh yes here comes the good part!'s dipped in chocolate "GASP", yes you heard me right...DIPPED IN CHOCOLATE!!!! Heaven on earth lol
 Now i know that buck eyes are usually served in the winter around Christmas, but our family just can't wait that long ;-)
anywho these cupcakes are a replica of the "out-of-this-world-sinfully-delicious" sweets.
The cupcake is a deep chocolate, moist (there's that awkward word again) cake. the chocolate is enhanced with strong coffee (don't worry you coffee hatin folks, you don't taste it at all). Then the chocolate cupcake is glazed with a dark chocolate ganache and topped with the peanut butter- confectioners sugar mixture. I followed Annie's lead and made the peanut butter mix mimic a peanut butter cookie...cute eh?
They were soooo good, I brought them to our second church service and all but 4 were eaten ;-)
A winner in my book!
Make them and swoon! ;-)

Buck Eye Cupcakes


  1. Preheat your oven to 350˚ F.  Line cupcake pans with paper liners.  In a bowl whisk together the cocoa powder and hot brewed coffee until dissolved.  Set aside.  In another bowl, whisk together the flour, baking powder, baking soda and salt.  In the bowl of an electric mixer, combine the butter and sugars.  Beat on medium-high speed until light and fluffy, about 3 minutes.  Blend in the eggs one at a time, scraping down the bowl as needed.  Blend in the vanilla.
  2. With the mixer on low speed, add the dry ingredients in three additions alternating with the coffee-cocoa mixture, beginning and ending with the dry ingredients.  Mix each addition just until incorporated, being careful not to over mix.  
  3. Divide the batter between the prepared liners, filling each about two-thirds of the way full.  Bake about 20 minutes or until a toothpick inserted in the center comes out clean.  Let cool in the pans briefly, then transfer to a wire rack to cool completely.
  4. When the cupcakes are cool, make the ganache by placing the chopped chocolate in a small bowl.  Bring the cream to a simmer, pour over the chocolate, and let stand about 2 minutes.  Whisk together until a smooth ganache forms.  If needed, let cool briefly at room temperature to thicken slightly before using.
  5. To make the peanut butter frosting, combine the peanut butter and butter in the bowl of an electric mixer and beat on medium-high for 1 minute.  Turn off the mixer, add in the confectioners’ sugar and mix on low speed until fully incorporated.  Increase the speed to medium and mix until smooth, about 2 minutes.  Scoop about 1 tablespoon of the peanut butter mixture and use clean, dry hands to form it into a patty.  Use the tines of a fork to make the classic crisscross pattern on top of the “cookie”.  Repeat with the remaining peanut butter mixture.
  6. Use a spatula to spread a layer of ganache over the top of each cupcake.  Place a peanut butter “cookie” on top of each cupcake.
Source: Annie's Eats