Garlic Butter Shrimp

1 pound uncooked shrimp, peeled and deveined 

2-3 garlic cloves, minced

1/4 cup butter

1/2 t. parsley

3 T. lemon juice, optional

In large skillet, melt butter. Add minced garlic and shrimp. Cook until shrimp turns pink the flip and cook until other side is pink (about 5 minutes total, longer if shrimp is still frozen). Sprinkle with parsley and lemon juice, if desired. 

From Taste of Home

https://www.tasteofhome.com/recipes/garlic-butter-shrimp/

French Toast Casserole

1 loaf French or sourdough bread

8 eggs

2 cups milk

1/2 cup heavy cream

3/4 cup sugar

1 T. vanilla

Topping:

1/2 cup flour

1/2 cup brown sugar

1 t. cinnamon

1/4 t. salt

1/2 cup butter

Cut loaf into cubes and place in greased 9x13 pan. Mix eggs, milk, cream, sugar, and vanilla together. Pour over bread. Cover and refrigerate overnight. Mix topping - flour, sugar, cinnamon, and salt together and then cut in butter until crumbly. Place topping in baggie and refrigerate as well. When ready to bake sprinkle topping onto bread. Bake at 350 for 45 minutes to 1 hour.

Optional toppings:

Powdered sugar

Syrup

Fruit

From Lil' Luna - First made for Gays when Clarke was born 

Taco Bell Chili Cheese Burritos aka Chilito

1 lbs ground beef
1 yellow onion diced
4 tbsp chili powder
1 tsp salt
1 tsp cayenne pepper
2 cups water
2 tbsp cornstarch plus 2 tablespoons water
1 can refried beans
1 can tomato paste
1-1/2 lbs mild cheddar cheese 
10- inch flour tortillas

Instructions

1. In a large skillet, over medium heat, brown the ground beef along with the diced onions. Once browned, drain the fat. Add the cayenne pepper, salt, and the chili powder to the pot. Pour in the water and make sure that the seasoning is well mixed in and dissolved. In a small bowl, combine the cornstarch and water, then add to the pot.
2. Add the refried beans and tomato paste to the pot. Keep stirring the pot until the refried beans and tomato paste have become smooth and everything is well combined.
3. Slowly add the shredded cheese to the pot. Keep folding the cheese in until it has all melted. Reduce the heat down to medium-low. Let the pot simmer for about 10 minutes, stirring frequently so nothing sticks and burns on the bottom.
4. Run each of the tortillas under faucet to wet. Place the tortillas on a microwave safe plate and microwave them for 1 minute.
5. To serve, spoon about 3-4 tbsp on the chili cheese sauce into the center of the warmed flour tortilla. Pull one end up to the center to cover the sauce. Tuck the ends of the tortilla in and roll to close the burrito. Enjoy!

   
   

   Shelly's notes: Use a big skillet or pan. Do NOT double! This makes a ton! Add the full amount of water. Can add less cheese. Don't skip wetting the tortillas.

   From Red Beans and Eric

   https://www.redbeansanderic.com/wprm_print/2085