Shrimp Boil Foil Packs

http://www.lecremedelacrumb.com/shrimp-boil-foil-packs/

Shrimp Boil Foil Packs  

1 pound shrimp, peeled and de-veined
2 ears of corn on the cob, husked
½ pound andouille sausage
1 pound baby red potatoes OR baby yellow potatoes
3 tablespoons old bay seasoning OR homemade seasoning (see note)
salt and pepper, to taste
3 teaspoons minced garlic
juice of ½ lemon, plus lemon wedges for serving
3 tablespoons, melted + ½ cup butter, divided
chopped fresh parsley, for topping
Instructions
Chop corn into thirds, then chop each third in half lengthwise. Chop potatoes into 2 inch pieces. Boil corn and potatoes for 10 minutes. Drain and set aside.
In a large bowl combine shrimp, sausage, corn, and potatoes. Stir together melted 3 tablespoons butter, Old Bay seasoning, garlic, juice from half a lemon, and salt and pepper to taste and pour over shrimp, sausage, and veggies. Stir to coat.
Divide between four 12x12 inch sheets of aluminum foil. Fold edges of foil up around the food to create a closed packet.
Cook on preheated grill over medium-high heat for 8-10 minutes on one side, then flip and cook another 5-6 minutes on the second side. Alternately, you can bake the packets at 400 degrees for 15-20 minutes until corn is tender and shrimp are pink and fully cooked.
While packets are cooking, melt remaining butter in a medium sauce pan over medium-high heat. Once melted, continue to stir gently over medium heat for 3-4 minutes longer until color changes from pale yellow to a golden amber (but be careful not to burn it).
Serve shrimp boil packs topped with chopped parsley, lemon wedges for squeezing, and browned butter for drizzling over the top or dipping.
Notes
Homemade Old Bay Seasoning: whisk together 1 tablespoon celery salt, 1 teaspoon paprika, ½ teaspoon black pepper, ½ teaspoon cayenne pepper, ¼ teaspoon dry mustard, ⅛ teaspoon each allspice, cloves, and a pinch of ground ginger.

Cashew Chicken Pasta Salad

Cashew Chicken Pasta Salad
16 oz. rotini or bowtie pasta
4 c. cubed chicken
2 c. seedless green/red grapes, halved
5 oz. dried cranberries
1 c. ranch salad dressing
3/4 c. mayonnaise
2 c. salted cashews
Cook the pasta according to packaged directions. Drain pasta and rinse in cold water.
In a large bowl combine chicken, grapes and cranberries. Add pasta.
In a small bowl, whisk ranch dressing and mayonnaise. Pour over salad and toss to coat. Cover and refrigerate at least 1 hour.
Just before serving stir in cashews.

Creamy Cucumber Pasta Salad

Creamy Cucumber Pasta Salad
1/2 lb medium sized pasta (such as penne or rotini)
1 long cucumber or 2 regular, diced
1/2 sweet white onion, julienned *
Dressing
1/2 cup sour cream
1/2 cup mayonnaise
1 teaspoon sugar
1/2 teaspoon salt
1/4 t. pepper
2 tablespoons fresh dill
2 tablespoons white vinegar

Cook pasta al dente according to package directions. Run under cold water to stop cooking.
Dice Cucumber & julienne onion* and put in a bowl of water to soak.
Combine all dressing ingredients in a small bowl and mix well.
Toss all ingredients in a large bowl. Let sit at least 40 minutes before serving.
Recipe Notes
*Soaking the onions in cold water is optional but takes a bit of the "bite" out of the onion.

Hawaiian Pasta Salad

Hawaiian Pasta Salad
8 oz rotini or bow tie pasta
1 (14oz) can pineapple tidbits, juice reserved
1 red pepper , diced
2 cups diced ham
1 green onion , thinly sliced
Dressing
1/2 cup mayonnaise or dressing
1/4 cup sour cream
1 tablespoon dijon mustard
1/3 cup pineapple juice
1 teaspoon cider vinegar
1 teaspoon honey
1/4 teaspoon garlic powder
black pepper to taste

Cook pasta according to package directions. Drain and run under cold water.
Whisk together all dressing ingredients until smooth.

Chocolate Brownie Bundt Cake

Chocolate Brownie Bundt Cake
1 box chocolate cake mix
1 box fudge brownie mix
4 eggs
1 1/4 c. water
1 c. oil
Ganache/Glaze
1/2 c. heavy whipping cream
1 c. semi sweet chocolate chips/morsels
2 to 3 c. powdered sugar

Combine first five ingredients in a large bowl and whisk for 2 minutes or until lumps are mostly gone.
Pour batter into sprayed bundt pan and bake at 350 for 50-55 minutes.
When done baking, remove cake and allow to cool in pan for up to five minutes. Carefully turn cake out onto a cooling rack and cool for 30 minutes more.
Ganache
Place heavy whipping cream in a large microwave safe bowl and heat for about 2 minutes. You want the cream to be just boiling.
Pour the chocolate chips into cream... it may rise up and bubble and this is ok.
Let sit for 5 minutes. Whisk the chocolate and cream until shiny and smooth, about 1 minute.  Then beat in the powdered sugar until desired consistency.  
Pour over cooled cake and serve.

Easy No Bake Chocolate Oat Bars

Easy No Bake Chocolate Oat Bars

1 cup butter
½ cup brown sugar, packed
1 teaspoon pure vanilla extract
3 cups rolled oats
½ teaspoon ground cinnamon
¼ teaspoon kosher salt
1 cup dark chocolate chips
¾ cup chunky peanut butter
In a medium saucepan, combine the butter, brown sugar and vanilla extract. Heat over low-heat, until the butter has melted and the sugar has dissolved.
Add the oats, cinnamon and kosher salt. Cook, stirring constantly, for 4 to 5 minutes.
Pour half of the oat mixture into a sprayed baking dish. Spread out the mixture evenly, pressing down.
In a small microwave-safe bowl, combine the chocolate chips and the peanut butter. Heat on 60% power in the microwave, stirring every 60 seconds, until melted and fully combined.
Pour ⅘ of the chocolate mixture into the pan over the pressed oats, reserving about ¼ cup for drizzling. Top with the remaining oats and drizzle with the remaining ¼ cup chocolate mixture.
Refrigerate for 4 hours, or until set.