My Sexy Angel

<3 angel="angel" my="my" p="p" sexy="sexy">

The one I give my life 2

Sweet kisses on his lips

My true soul mate

I give myself to my sexy angel <3 p="p">

honey grouper

Put this dynamic grouper dish on your honey-do list. On a scale of one to 10, our honey grouper is an 11. One bite and you'll immediately realize it's swimming in goodness.

Ingredients

1/4 cup honey 1/4 cup Dijon mustard 2 tbsp. lemon juice 1 tsp. curry powder 1/2 tsp. salt 4 (3/4-inch thick) grouper fillets

Methods/steps

Combine first 5 ingredients; stir well. Place fillets in a 13 x 9-inch baking dish; brush with half of honey mixture. Turn fillets; brush with remaining honey mixture. Cover and marinate in refrigerator for 15 minutes. Remove fillets from marinade, reserving marinade. Place fillets on a lightly greased rack in a roasting pan. Broil 4 inches from heat 10 to 12 minutes or until fish flakes easily when tested with a fork, basting occasionally with reserved marinade.

Additional Tips

Ready in 35 min

soft m&m cookies

Recipe for soft chocolate chip and m&m cookies. Everyone who has ever tried them loves them.

Ingredients
1 Cup butter
3/4 Cup sugar
3/4 Cup light brown sugar
2 eggs
1 teaspoon vanilla
2 1/2 Cups flour
1 teaspoon baking powder
1 Cup mini M&M baking pieces
1/2 Cup mini chocolate chips

Directions
Cream butter and sugars. Add eggs and vanilla, mix well. Add flour and baking powder, mix until combined. Stir in M&Ms and chocolate chips. Drop by teaspoonfuls on ungreased baking sheet. Bake 10 minutes until lightly browned.

Prep Time: 10 Min
Cook Time: 10 Min
Total Time: 20 Min

red velvet cookies

Chewy cookie version of the very popular cake with white chocolate frosting.

Ingredients
1 box red velvet cake mix
1/3 cup veg. oil
3 tablespoons water
1 egg
1 pkg. white chocolate chips

Directions
Mix cake mix, oil, water and egg until all is incorporated. Drop tablespoonfuls of dough on to a baking sheet about 1 inch apart. Bake at 350 deg. for 8-10 min. Remove from oven and cool, then frost with melted white chocolate chips.

Prep Time: 20 Min
Cook Time: 10 Min
Total Time: 30 Min
Servings: 30

tuna & mushroom casserole

It's tuna time. This mushroom and tuna casserole is a cream lover's dream. When you don't have the time to whip up a five-course meal, whip up all of your courses is one divine dish.

Ingredients

1 (12 oz.) pkg. wide noodles, cooked and drained 2 (6 oz.) cans tuna, drained 1 (4 oz.) can mushroom stems and pieces, drained 1 (10.75 oz.) can condensed cream of mushroom soup, undiluted 1 1/3 cup milk 1/2 tsp. salt 1/4 tsp. pepper 1/2 cup crushed saltines 3 tbsp. butter, melted paprika, tomato slices and fresh thyme

Methods/steps

In a large bowl, combine noodles, tuna and mushrooms. Combine soup, milk, salt and pepper; pour over noodle mixture and mix well. Pour into a greased 2-1/2-qt. baking dish. Combine saltines and butter; sprinkle over noodles and bake, uncovered, at 350 degrees for 35-45 minutes or until heated through. Sprinkle with paprika and garnish with tomato and thyme.

Additional Tips

Ready in 1 hour

creamy yam casserole

This recipe is tasty and may be served with chicken, pork or turkey. A holiday favorite.

Ingredients
2 pounds of yams
1 stick of butter
1/4 cup of brown sugar
salt
pepper
1/2 tsp. ground ginger
1 tsp. cinnamon
1/2 tsp. cloves
pinch of nutmeg
1/2 cup of fresh pineapple, chopped
1/2 cup toasted pecans or walnuts
1/4 cup heavy cream

Directions
Boil yams in salted water, or bake until tender, leaving skins on. Remove skins when slightly cooled then return to the warm pot. Mash using softened butter, and warmed, heavy cream. Add brown sugar, salt, pepper, and spices. Toast nuts. Stir in half of the nuts and pineapple, using the rest to garnish the top of the casserole. May be served immediately, or reheated in a buttered dish at 350 degrees for 15 minutes. If you are watching your weight, the juice of the pineapple, lemon,or mandarin oranges, may be substituted for cream. Garnish with lemon or orange zest, instead of using the nut mixture.

veggie casserole

Layered veggies and cheese and soup-sour cream mixture make this a quick and easy dish for a holiday meal or gathering

Ingredients
1 can french style cut green beans [regular can be used] drained
1 can corn drained
1 can sliced water chestnuts drained
1 can cream of celery soup [chicken or mushroom work also]
1 cup sour cream
1 cup shredded cheese [cheddar, or american or your favorite cheese]
1 sleeve of ritz style crackers crushed
1 stick of margarine,melted
1/2 cup chopped onion

Directions
layer green beans and corn in a 13x9 casserole
mix sour cream and soup, layer half on top
sprinkle water chestnuts and onion over all
layer rest of soup mixture
sprinkle cheese, then crushed crackers
pour melted butter over all

bake at 350 for about 40 minutes or until bubbly and slightly golden brown

Prep Time: 15 Min
Cook Time: 40 Min
Total Time: 55 Min
Servings: 8

stuffed olives

Get the party started with these amazing appetizers. This is definitely one dish that isn't the pits. Forget extending the olive branch -- simply extend these stuffed olives for a recipe done right.

Ingredients

1 (5 3/4 oz.) can jumbo pitted ripe olives, drained 1 (3 oz.) pkg. cream cheese, softened 1/2 tsp. dried onion flakes 1/4 tsp. prepared horseradish 1/8 tsp. salt 1 dash pepper 1 dash garlic powder  12 small pitted ripe olives

Methods/steps

Cut a slit from the top to the bottom of 12 jumbo olives; set aside. In a mixing bowl, combine the next six ingredients; mix well. Fill a small heavy-duty plastic bag with cream cheese mixture. Cut a small hole in the corner of the plastic bag; carefully pipe mixture into jumbo olives. Repeat procedure on small pitted olives. Chill.

Additional Tips

Ready in 15 min

egg nog french toast

An easy breakfast for busy families

Ingredients
1 quart of any brand eggnog
1 loaf of Texas Toast
powdered sugar to taste
butter
syrup if desired

Directions
Dip the Texas Toast into the eggnog pick up toast with tongs to drain excess. Cook at 200 degrees on lightly buttered griddle. Flip over as one side cooks. Once done shower with powdered sugar, butter, and syrup if desired. Enjoy. :)

Prep Time: 5 Min
Cook Time: 10 Min
Total Time: 15 Min
Servings: 6

buttermilk pancakes

Light and airy. They are just wonderful these are easy to make and taste so airy...

Ingredients
2 cups white flour
1 1/4 tsp baking powder
1 tsp baking soda
1 tbs white sugar
2 large eggs
1/2 tsp kosher salt
2 1/2 cups thick buttermilk
1/4 cup melted butter

Directions
Take two bowls. Put all of the dry into one bowl and the liquid in the other bowl. With a wire whip mix the two bowls together. Preheat a large skillet with a little grease over medium heat. This makes 24r pancakes.

Prep Time: 5 Min
Cook Time: 2 Min
Total Time: 7 Min
Servings: 6

spinach salad

When tiresome salads have left your diet on ice, this scrumptious spinach salad is a refreshing change. Loaded with nutrients, it's a Greek lover's dream. Dive in and feta the salad aficionado in you.

Ingredients

1/4 cup lemon juice 1/4 cup fresh mint 1 1/4 cup mild olive oil 1/4 cup red wine vinegar 2 tbsp. lemon juice 1/2 cup chopped fresh mint, tightly packed 1 tsp. honey 1/2 tsp. salt 2 small red onions, thinly sliced 12 oz. baby spinach, washed and dried 6 large (or 12 small) beets, cooked 3/4 lb. feta cheese, crumbled coarsely 1 cup Kalamata olives

Methods/steps

To prepare the mint vinaigrette, combine the 1/4 cup lemon juice and 1/4 cup chopped mint in a small saucepan. Bring to a boil and remove from heat. Let steep for about 10 minutes and strain into a mixing bowl, discarding solids. There will be about 1/4 cup Add the remaining ingredients and whisk together. To prepare the salad, marinate the onions in 1/4 cup of the mint vinaigrette for about 15 minutes to soften them. If the spinach leaves are large, tear them into smaller pieces. If the beets are large, cut them into quarters or eighths. To serve, toss the onions, greens, and beets with the vinaigrette in a large salad bowl. Distribute the salad on six large salad plates and sprinkle with the feta and olives.

Additional Tips

Ready in 35 min

lemon-orange sherbet

I scream. You scream. We all scream for... sherbet. If you're a big fan of orangesicles, you'll love this tropical blend of lemon, orange and cream. It's a sherbet lover's dream.

Ingredients

2 cups thin cream 6 cups milk 2 lemons 2 eggs, slightly beaten 2 cups granulated sugar 3 oranges

Methods/steps

Extract juice from fruit; strain. Combine cream, milk, eggs, sugar and salt. Partially freeze. Add fruit juices. Continue freezing until firm.

peppermint tea

This is a great tea to drink when you have a cold.

Ingredients
1/2 cup dry peppermint leaves
3 cups hot water
2 tbsp honey

Directions
Boil or microwave 3 cups of water. Add mint leaves and honey. Enjoy! This will soothe your throat nicely while you are sick.

cranberry tea

This soothing tea is relaxing and is very tasteful and is good for your health. It’s also good chilled or hot. Either way is delicious.

Ingredients
4 cups of cold water
5 bags of green tea
2 bags of mint tea
4 cups of cranberry juice, chilled
Ice cubes
Fresh mint leaves and fresh cranberries

Directions
In a large sauce pan bring water to a boil. Remove from heat. Add tea bags. Cover and let stand for 30 minutes. Remove and discard tea bags from water. Cover and chill 3 hrs. Transfer tea to large pitcher. Stir in mint and cranberries. Serve this over ice in large glasses. Garnish with some mint sprigs if desired. Chill this for about 3 hrs in cold icebox.

Prep Time: 15 Min

conch chowder

You don't have to go to your favorite seafood restaurant for a shell of a soup. Instead satisfy your hankering for conch chowder with this simple recipe. It's certain to bowl you over.

Ingredients

1/2 lb. melted butter 1 1/2 bunches celery, medium dice 2 Spanish onions, medium dice 1/2 lb. flour 2 quarts shrimp stock Pinch cayenne pepper 1 tbsp. Old Bay Seafood Seasoning Salt and pepper, to taste 3 large potatoes, small dice 1 quart heavy cream 2 cups tomato puree 4 lb. fresh conch, medium dice Sliced scallions Oyster crackers

Methods/steps

Melt butter in stock pot; add celery and onion. Cook vegetables until translucent. Over low heat, add flour to make a roux. Cook roux for 3 minutes until blonde in color. Add shrimp stock and bring to low boil. Add cayenne, Old Bay, salt and pepper. Add potatoes and simmer until potatoes are tender, about 30 minutes. Add heavy cream and tomato puree; simmer to bring to desired temperature. Add conch and adjust seasoning. Simmer until conch is heated through. Serve in soup crock topped with sliced scallions and a side of oyster crackers.

dessert biscotti

A rich almond biscotti.

Ingredients
1/2 cup sugar
1 stick butter, softened
1/2 tsp vanilla
1/4 tsp salt
1/2 cup sliced almonds
1 cup flour
1/2 cup chocolate chips

Directions
Cream together butter and sugar thoroughly. Add vanilla and salt. Add almonds working together with a spatula. Add flour a little at a time. As mixture gets stiff start working together with your hands until flour is completely mixed in. On baking sheet (preferably stone) shape mixture into a rectangle approximately 4 inches wide by 15 inches long. Bake at 325F degrees 25 to 30 minutes. Remove from oven and slice loaf into 1/2 inch slices and let cool. Melt chocolate chips and spread a thin layer of chocolate on the bottom of each cookie and lay them on the side until chocolate cools. Yeilds about 1 1/2 dozen very rich yummy cookies!

Prep Time: 10 Min
Cook Time: 25 Min
Total Time: 35 Min
Servings: 18

black forest dessert

Mouth watering chocolate dessert.

Ingredients
One box of devils food cake, baked as directed. 2 cans of cherry pie filling,
2 8oz pkgs cream cheese or use lowfat version
1 can sweetened condensed milk (may also use no fat version)
1 pkg frozen whipped topping such as Cool Whip or generic brand
1or 1 Tbsp.lemon juice
toasted, sliced almonds
Chocolate syrup

Directions
Cut baked cake in squares and place in bottom of large glass bowl or plastic container (great for potluck). Spread cherry pie filling over cake. With mixer combine softened cream cheese with sweetened cond.milk,lemon juice and whipped topping. Mix well. Spread over cherry pie filling. Swirl chocolate syrup over top and sprinkle with toasted almonds. Refrigerate. May be made smaller by reducing to half cake, 1 can pie filling
& 1 8oz pkg of cream cheese.

Prep Time: 20 Min
Cook Time: 30 Min
Total Time: 50 Min
Servings: 12

mediterranean salad

Go green with this great-tasting Mediterranean salad. Lettuce rejoice over this mixed greens medley loaded with the freshest ingredients. We promise you'll push those tiresome old salads to the side in favor of this satisfying blend.

Ingredients

4 tbsp. olive oil 2 tbsp. white wine vinegar 1 tbsp. Dijon mustard 1/2 tsp. salt 1/2 tsp. ground black pepper 1 pinch white sugar 1 tsp. chopped fresh parsley 1 tsp. fresh lemon juice 2 cloves garlic, chopped 1 avocados - peeled, pitted, and cubed 4 cups mixed salad greens 1/2 cup sliced almonds 2 oz. feta cheese, crumbled

Methods/steps

In a large bowl, whisk together the olive oil, white wine vinegar, mustard, salt, pepper, sugar, parsley, lemon juice and garlic. Add the avocado, and stir to coat with the dressing. Just before serving, add the salad greens, and toss to coat with dressing. Sprinkle sliced almonds and feta cheese over the top.

Additional Tips

Ready in 10 min