Tasty Tuesday

Here are a couple recipes from Christmas. If you like Bailey's Irish Cream, give this a try. It has a great flavor and is super easy to make. It tastes best after it is allowed to mingle in the fridge for a couple days. Just make sure to shake it up before you have a drink.

Bailey's Original Irish Cream

Ingredients

• 1 cup light cream
• 1 (14 ounce) cans sweetened condensed milk ( Eagle brand preferred)
• 1 2/3 cups Irish whiskey
• 1 teaspoon instant coffee crystals
• 2 tablespoons Hersheys Chocolate Syrup
• 1 teaspoon vanilla
• 1 teaspoon almond extract

Directions

1. Blend together.
2. Refrigerate.
3. Serve over ice.

This is the shrimp we had with our homemade pasta for dinner on Christmas day. It was fast to put together, but tasted like you spent a lot of time on it. I substituted Chardonnay for the vermouth.

Pasta with Shrimp in Tomato Cream Sauce

Ingredients

• 2 teaspoons oil ( from sun dried tomatoes packed in oil)
• 1 clove garlic, minced
• 1 lb medium shrimp, shelled and deveined
• 1/4 cup thinly sliced green onions
• 1/3 cup sun-dried tomatoes, packed in oil and cut into slivers
• 1/2 teaspoon white pepper
• 1 cup chicken broth
• 3/4 cup dry vermouth
• 1 cup whipping cream
• 10 ounces bow tie pasta

Directions

1. In a 12 inch frying pan over medium high heat combine oil and garlic.
2. When hot (sizzle) add shrimp and cook, stirring constantly until opaque in center-no more than 6 minutes.
3. Lift out shrimp and set aside.
4. Add to pan onion, tomatoes, pepper, broth, booze, and cream.
5. Boil on high heat, uncovered, until reduced to about 1 1/2 cups, around 10 minutes.
6. Add shrimp and stir until hot.
7. Meanwhile cook pasta in water until done-around 8 minutes.
8. Drain well.
9. Add to cooked sauce and toss lightly.

It's become our tradition to make a birthday cake for Jesus. I didn't want a bunch of leftover cake, so this recipe was the perfect size. It was great eaten warm with whipped cream.

Warm Mocha Pudding Cake

Ingredients

• 1 cup all-purpose flour
• 1 cup packed brown sugar, divided
• 4 tablespoons cocoa
• 2 tablespoons instant coffee, divided
• 1 teaspoon baking powder
• 1/8 teaspoon salt
• 1/3 cup milk
• 5 tablespoons butter or margarine, melted
• 1 large egg
• 2 teaspoons vanilla extract
• 3/4 cup boiling water
• Whipped cream (optional)
• Fresh assorted berries (optional)

Directions

PREHEAT oven to 350° F. Grease 8-inch-round cake pan.

COMBINE flour, 1/2 cup sugar, 2 tablespoons cocoa, 1 tablespoon coffee granules, baking powder and salt in small bowl. Beat milk, butter, egg and vanilla extract in medium bowl until blended. Add flour mixture; stir until combined. Spoon batter into prepared pan.

COMBINE remaining sugar, remaining cocoa and remaining coffee granules in small bowl. Sprinkle evenly over batter. Pour water evenly over batter.

BAKE for 20 to 25 minutes or until wooden pick inserted in center comes out clean. Cool for 5 minutes in pan on wire rack. Invert onto serving plate or serve from pan. Serve warm with whipped cream and berries.