Tuesday, November 23, 2010

A couple delicious recipes I used today...Reggio Shrimp & Pumpkin Spice Cookies

Reggio Shrimp:

1 lb. Shrimp
1 red bell pepper (or roasted red peppers)
2 tbls olive oil
1-2 cloves garlic, chopped
1/2 lb mushrooms, sliced
2 tbs. aceto balsamico
1/4 cup white wine or chicken stock
chopped parsley

Clean shrimp & remove tails.
Saute mushrooms in olive oil, then add half of the garlic. Add bell peppers, mix together. Add shrimp, aceto balsamico & wine. Add rest of garlic. Bring to simmer. Season with salt/pepper (hot pepper if you want), garnish with parsley and serve with rice or pasta.

Iced Pumpkin Cookies Recipe 
Pumpkin Spice Cookies


2 1/2 cups all-purpose flour 1 teaspoon baking powder 1 teaspoon baking soda 2 teaspoons ground cinnamon 1/2 teaspoon ground nutmeg 1/2 teaspoon ground cloves 1/2 teaspoon salt 1/2 cup butter, softened 1 1/2 cups white sugar 1 cup canned pumpkin puree 1 egg 1 teaspoon vanilla extract 2 cups confectioners' sugar 3 tablespoons milk 1 tablespoon melted butter 1 teaspoon vanilla extract


Preheat oven to 350 degrees F (175 degrees C). Combine flour, baking powder, baking soda, cinnamon, nutmeg, ground cloves, and salt; set aside.

In a medium bowl, cream together the 1/2 cup of butter and white sugar. Add pumpkin, egg, and 1 teaspoon vanilla to butter mixture, and beat until creamy. Mix in dry ingredients. Drop on cookie sheet by tablespoonfuls; flatten slightly.

Bake for 15 to 20 minutes in the preheated oven. Cool cookies, then drizzle glaze with fork.

To Make Glaze: Combine confectioners' sugar, milk, 1 tablespoon melted butter, and 1 teaspoon vanilla. Add milk as needed, to achieve drizzling consistency.

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