Shrimp Ceviche

Easy shrimp ceviche uses pre-cooked shrimp marinated in citrus juices with cilantro, red onion, tomato and avocado. Even ceviche newbies will love it! Thank you The Stay at Home Chef

1 pound shrimp cooked, peeled, and deveined
1/4 cup lime juice
1/4 cup lemon juice
1/4 cup chopped cilantro
1/4 cup diced red onion

1/4 cup diced cucumber
2 roma tomatoes diced
1 large avocado diced
pinch of salt

• Cut the shrimp into 1/4 inch pieces and transfer to a large mixing bowl.
• Pour in lime juice and lemon juice. 
• Cover and let marinate 30 minutes.
• Stir in cilantro, red onion, cucumber, tomato, and avocado. 
• Season with a pinch of salt, or to taste. 
• Serve chilled.

Cheese Scones

Light, fluffy and full of gooey, melty cheese, these cheese scones are the ultimate tea time treat. Delicious warm from the oven.Thank you Something Sweet Something Savoury

500g Strong White Flour OR Plain (All-purpose) Flour
6 teaspoons baking powder
1 tablespoon dried English Mustard Powder
1 teaspoon fine salt
2 tablespoons fresh chives, finely chopped
80g cold butter, diced
300ml Full Fat Milk
250g Mature Cheddar Cheese, or a mixture of a mature cheddar & red Leicester, Grated
1 Beaten Egg Yolk OR 1 Tablespoons Milk, For glazing the scones
25g Mature Cheddar Cheese, For sprinkling over the top of the scones

• Preheat the oven to 220C/200Fan/400F.
• Grease and line two large baking trays.
• Place the flour, baking powder, mustard powder and salt in a large bowl. 
• Add the diced butter and rub into the dry ingredients until it resembles breadcrumbs.
• Add the grated cheese and fresh chives and lightly stir with your hands to combine.
• Pour in most of the milk (you might not need it all so keep about 25ml back) 
• Using your hands, lightly mix until you have a soft, moist dough 
• Make sure no dry crumbs remain on the bottom of the bowl.
• If the dough seems a little dry, add the remaining milk.
• Turn the dough out onto a lightly floured surface. 
• Lightly pat out to a rough square, no less than 1 Inch thick. 
• Using a large cutter, cut out rounds. 
• Don't twist the cutter when cutting the scones or your scones will rise unevenly.
• Repeat cutting out the scones until all the dough is used up. 
• You don't need to knead the dough when re-rolling - just push back together lightly with your hands. 
• Bear in mind that the less you handle the dough, the lighter your scones will be.
• Place the scones on the baking trays
• Brush with the beaten egg yolk or milk (try not to let the liquid run down the sides or it could affect the rise) 
• Sprinkle over the 25g grated cheese. 
• Immediately place in the oven 
• Bake for 10-15 minutes or until well risen and golden on top.
• Delicious served warm with lots of butter, ham, or chutney.

Blueberry Almond French Toast Bake

The perfect indulgence for a special day. Thank you Valerie's Kitchen

1 loaf (12 slices) Texas Toast or thick sliced bread
8 ounces mascarpone cheese
6 ounces fresh blueberries
8  eggs
2 cups whole milk
2 tablespoons white sugar
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1/4 teaspoon cinnamon
1/8 teaspoon nutmeg

For the almond topping:
3 tablespoons butter, melted
1/3 cup packed brown sugar
1/2 cup sliced almonds

• Preheat oven to 350 degrees and coat a 9 x 13 inch baking dish with non-stick cooking spray.
• Cut slices of bread into 1 inch cubes. 
• Place half of the bread cubes in the prepared baking dish and sprinkle evenly with blueberries. 
• Drop small pieces of mascarpone over the top of the blueberries. 
• Top with remaining bread cubes.
• In a medium mixing bowl whisk together eggs, milk, sugar, vanilla extract, almond extract, cinnamon, and nutmeg until well combined. 
• Pour the mixture evenly over the top of the bread cubes. 
• Cover the dish with plastic wrap and refrigerate overnight.
• The next morning, remove the casserole from the refrigerator and allow the dish to sit on the counter while you preheat the oven to 350 degrees. 
• Combine melted butter, brown sugar, and almonds in a small mixing bowl. 
• Sprinkle evenly over the top of the casserole and bake, uncovered, 40 to 45 minutes or until casserole is golden brown on top. 
•  If needed you can broil the top briefly to further brown the crust. 
• Let rest 10 minutes before serving.

Loaded Nacho Burger

When you fancy a burger...and Nachos. Thank you  Dixie Chik Cooks

1 lb ground round
1 tbsp Worcestershire sauce
1 tsp garlic salt
2 tbsp butter
3 jalapeno peppers, sliced into discs
2 tsp salt
4 hamburger buns
1 bag white tortilla chips
1 tomato, diced
Green leaf lettuce, shredded
Hot sauce

Cheese Sauce
4 oz cream cheese
2 cups Monterrey Jack cheese, shredded
1/4 cup whole milk
1 tsp cayenne pepper
1 tbsp salt
1 tsp all purpose flour
1/4 cup water

• Combine the ground round, Worcestershire sauce and garlic salt together and form patties
• Refrigerate until peppers and cheese sauce are done.
• Over medium heat, add the butter to a saute pan 
• When starting to melt add jalapenos and sprinkle them with salt.
• Stir, and a little water if the pan gets too dry. 
• Don't stir too much!
• Cook over medium until caramelized, about 10 minutes
• Remove from heat and cover.
• For cheese sauce, add cream cheese to a sauce pan over medium heat 
• When starting to melt add shredded cheese.
• Turn heat down to medium low.
• Stir until melted and whisk in milk and cayenne and cover.
• Whisk together flour and water, then add to cheese mixture.
• Stir until thickened and remove from heat.
• Grill burgers until done.
• To assemble, add a burger to bottoms of buns, top with chips, cheese sauce, tomatoes, lettuce, jalapenos and hot sauce.

Chocolate Cherry Marshmallow Brownies

Delicious...and so pretty with their red, white and brown colours. Thank you Love Bakes Good Cakes

2 cups granulated sugar
1 cup (2 sticks) butter, melted
4 eggs
1 cup all-purpose flour
1 cup baking cocoa
2 tsp. baking powder
½ tsp. salt
2 cups miniature marshmallows
1 jar (10 oz.) maraschino cherries, drained well and chopped
½ cup semi-sweet chocolate chips
2 tbsp. heavy whipping cream

• Preheat oven to 350°F. Spray a 9x13-in. baking pan with cooking spray and set aside.
• In a large bowl, cream the sugar and butter. 
• Add the eggs and beat until thoroughly combined. 
• In a separate medium bowl, combine the flour, cocoa powder, baking powder and salt. 
• Gradually add to the creamed mixture.
• Pour and spread the mixture evenly into the prepared pan. 
• Bake for 28 minutes. 
• Remove from the oven and sprinkle with the marshmallows. 
• Bake an additional 2 minutes or until the marshmallows are softened, but not browned. 
• Remove from the oven. 
• Sprinkle with cherries and allow to cool on a wire rack. 
• In a microwave-safe bowl, melt the chocolate and cream. 
• Stir until smooth. 
• Drizzle chocolate over brownies. 
• Let stand until chocolate is set! 
• Cut into squares

Garlic Shrimp Alfredo

This delicious shrimp Alfredo casserole is surprisingly easy to prepare! It’s quick too so you can have dinner on the table in about 30 minutes. Thank you The Midnight Baker

1 lb peeled and deveined shrimp
8 oz uncooked penne or any tubular pasta
3 tbs butter divided
4 cloves garlic minced
3 tbs fresh chopped parsley divided
1 cup milk
1 tsp chicken bouillon granules OR 1 tsp concentrated chicken stock, like Better Than Bouillon
2 tbs flour
1 cup shredded mozzarella cheese divided
1/4 cup grated Parmesan or Romano cheese
2 small tomatoes seeded and diced
2 tbs Panko bread crumbs
salt and pepper to taste

• Prepare penne per package directions, cooking to al dente stage; drain and set aside.
• Preheat oven to 350℉.
• Melt 1 tbs of the butter in a large oven-proof skillet over medium heat. 
• Add the garlic, shrimp and 2 tbs of the parsley. 
• Cook shrimp until it’s pink on each side, about 4 minutes each side. 
• Remove the shrimp to a plate, keep warm.
• Melt the remaining 2 tbs butter in the same pan. 
• Stir in the flour being careful not to let it lump. 
• Cook until the butter/flour mixture is golden.
• Add the chicken granules/concentrated stock and stir well.
• Gradually add the milk, while stirring, until smooth.
• Add 3/4 cup of the mozzarella and the grated Parmesan or Romano.
• Stir until cheeses are melted and smooth. 
• Let this simmer for 5 minutes.
• Add the penne, tomato and shrimp to the pan and toss to combine.
• Top with the remaining mozzarella and the Panko crumbs.
• Bake for 5-8 minutes or until cheese is melted.
• Pop it under the broiler for about 3 minutes to brown the top. 
• Watch this carefully because it can easily burn.
• Garnish with remaining parsley.

Sausage and Ranch Quiche

So quick and easy, plus its ready to eat in an hour. You can also make ahead and freeze for later. Great for breakfast, lunch or dinner. Thank you Plain Chicken

1 (9-inch) frozen deep dish pie crust (no need to thaw or prebake)
8- oz breakfast sausage
½ cup bottled Ranch dressing
½ cup shredded cheese
3 eggs
1 cup heavy cream or milk
dash black pepper

• Preheat oven to 350ºF.
• In a skillet, cook sausage until no longer pink. 
• Drain fat. 
• Combine cooked sausage and Ranch dressing. 
• Drop crumbles of sausage mixture in bottom of pie crust. 
• Top with shredded cheddar cheese.
• Whisk together eggs, pepper and cream. 
• Pour egg mixture over sausage and cheese mixture in pie crust.
• Bake 1 hour. 
• Allow quiche to rest for 5-10 minutes before serving.

Plain Chic