COCONUT DIPPING SAUCE & ZESTY COCKTAIL SAUCE
TWICE BAKED-STUFFED POTATOES
BROWNIES A LA MODE
2lbs fresh shrimp, peeled and butterflied (tails left on)
1 ½ cups self- rising flour
1 cup whole milk
Garlic powder, onion powder, salt, pepper and Cajun seasonings
Peanut oil for frying
Place peeled and butterflied shrimp in a large, deep dish and sprinkle evenly with all the above seasonings. Wisk the eggs and milk together, pour over the shrimp and refrigerate for at least 2 hours. Meanwhile, place the flour in a large bowl and add 1-½ tablespoons of each of the above seasonings to the flour and stir well. Heat oil in a large, cast iron pot or skillet. Dust each shrimp into the flour and place in the oil. Fry shrimp 3 to 4 minutes on each side or until they are golden brown. Place on a wire rack to cool.
COCONUT DIPPING SAUCE
4 ounces whipping cream
1 (8-ounce) can crushed pineapple
1 (8-ounce) can Coco-Lopez (you can usually find this where the bar mixers are)
Place in a small saucepan and barely bring to a boil. Just before it starts to boil, reduce the heat to very low, cover and simmer for 30 minutes.
ZESTY COCKTAIL SAUCE
1 bottle cocktail sauce
2 ounces prepared horseradish
Mix well and refrigerate until ready to use.
TWICE-BAKED, STUFFED POTATOES
6 baking potatoes scrubbed clean
1 (8-ounce) container sour cream
½ cup whole milk
½ stick butter
½ cup chopped onion (optional)
1 teaspoon each of salt and pepper
6 slices cooked bacon, crumbled
1 (8-ounce) bag sharp cheddar shredded (reserve ½ cup of the cheese)
Pierce each potato with a fork and wrap tightly in foil. Place directly on the oven rack and bake at 425 for 1 hour. Remove the potatoes from the oven and let them cool about and hour. Cut each potato down the middle and carefully scoop out the potato, leaving the skin in tact. Place scooped potatoes in a large bowl and add the remaining ingredients except the bacon and ½ cup of the cheese. Stir well and scoop into each of the 6 skins. Place in a 13x9x2-baking dish and bake at 350 for 30 minutes. Remove from the oven and sprinkle bacon evenly over each potato and top each potato with remaining cheese. Return to the oven and bake for 5 minutes more or just until cheese melts. These freeze well, too J
8-ounce container sour cream
2 T. sugar
2 T. white vinegar
1 t. celery seeds
1 t. salt
1/8 t. ground cumin
10-ounce package of shredded cabbage
Mix all ingredients well, adding the cabbage last and place in the refrigerator for at least 4 hours. Overnight is best!
BROWNIES A LA MODE
2 Brownies (Homemade or I like to buy the 2-Bite Brownies in the bakery)
1 large scoop vanilla ice cream
Whipped Topping, Cherries, and chocolate syrup for topping
Place 2 brownies on a small plate or bowl, add a generous scoop of ice cream, whipped topping, chocolate syrup and a cherry J Enjoy!