Mel’s Favorite Fare


Here are some great shrimp and dessert recipes.

Shrimp scampi pasta

8 oz. linguine

1 tsp. crushed red pepper flakes

1 tsp. Cajun seasoning

1 TBS olive oil

1/4 C white wine or chicken stock if you don’t want to use alcohol

1/4 C freshly squeezed lemon juice

4 TBS salted butter

1 lb. medium shrimp, peeled and deveined

6 garlic cloves, pressed or grated

salt and freshly ground black pepper, to taste

zest of 1 lemon

2 TBS chopped fresh parsley leaves

1 C freshly grated Parmesan cheese

 In a large pot of boiling salted water, cook pasta according to package instructions and drain well. In a large, deep skillet, melt butter over a medium-high heat. Add in shrimp, Cajun seasoning, olive oil, garlic and red pepper flakes. Stir periodically until fully cooked – about 3 minutes. Stir in wine or chicken stock and fresh lemon juice; season with salt and pepper. Lower to a simmer; remove from heat and stir in pasta, lemon zest, and half a cup of Parmesan cheese and mix until fully incorporated. Top with last half cup of Parmesan cheese and chopped parsley. Serve immediately.


Cinnamon apple dumplings

  2 large Granny Smith apples

1 tube cinnamon rolls (I used     Pillsbury Grands Cinnabon Rolls with Icing)

4 TBS salted butter

2 TBS granulated sugar

2 TBS brown sugar

 Preheat oven to 350 degrees. Peel apples. Cut apples into thirds and set aside the extra apple wedge. Slice off core of each wedge. Unroll 5 cinnamon rolls. Starting at the edge of each apple, wrap a cinnamon roll strip around apple wedge, completely covering it. Pinch ends to seal them. You may find it helpful to pat the entire dough wrap inside your hands to create a good seal around the entire apple wedge.

 Spray a baking pan with non-stick cooking spray and place dough-covered apples inside with about an inch of space between them. In a microwave safe bowl, melt butter and sugars for one minute. Stir well until it’s smooth. Spoon sugar mixture evenly over each apple.

 Bake for 25-30 minutes, until dough is golden brown. Cool for 5 minutes before serving then drizzle with icing that came in tube of cinnamon rolls.


Peach cookies

2 TBS granulated sugar

1 large egg

1 tsp. vanilla

1/4 C water

1/4 C vegetable or canola oil

2 3.4-oz. boxes of vanilla or French vanilla instant pudding mix

1 3-oz. box of Peach Jell-O Mix

1 tsp. baking powder

1/2 tsp. salt

2 C all-purpose flour

2-3 TBS diced peaches

small bowl of granulated sugar for rolling cookies in before baking

 Heat oven to 350 degrees and line cookie sheets with parchment paper (if you have it). Sift dry ingredients together in a bowl and set aside. In mixer bowl, add butter and beat until fluffy. Add sugar and beat until combined. Add egg and vanilla, and beat until combined. Add water and oil, and beat until combined. Add dry ingredients and mix until combined. Mix in peaches. Drop by tablespoons-full into bowl of sugar, coat and place dough 1 inch apart on cookie sheet. Bake for 10-12 minutes. Cool on wire rack and store in air-tight container for a week or so. Makes about 40 one-inch cookies.


She said, “Day 12 without chocolate. Lost hearing in my left eye.”

If you would like to share a recipe with me, just send it to the J-T or email it to me.

(Melanie Behrens –

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