Little MouseKitchen: Homemade Christmas

Little MouseKitchen: Homemade Christmas

Linguini with Lemon Shrimp
1/2 cup extra virgin olive oil
zest of 1 lemon
infuse the oil in a skillet with the lemon zest

Sweat 1/2 cup diced onion or shallot and 2 tsp of garlic in lemon olive oil
Add 1/2 cup white wine
Add a pinch of salt

Add 1 bag of frozen shrimp, peeled, and deveined
Zest one more lemon in the shrimp. Squeeze the lemon in with shrimp and add salt and pepper
Turn the shrimp 5-7 min

Cook one box of Linguini in salted, boiling water. Drain and add to shrimp mixture. Add handful of chopped, fresh parsely.
Top with parmesean cheese

Easy Shortcut Gingerbread Cookies
(These are soft and biteable)
1 pkg sugar cookie mix
1 egg
1 tsp cinnamon, nutmeg or 2 Tbsp pumpkin pie spice
1/2 tsp ground ginger
1 tsp vanilla
1/4 cup molasses
1/2 cup flour
1/4 cup melted butter

Stir together. Roll out onto a floured surface and cut out as desired. Bake 8 min at 350.
Allow to cool completely and frost

White Bean and Ham Soup
(This tastes just like bean with bacon soup)
2 cans cannelinni beans (drained and rinsed)
2 med carrots chopped
1 small onion chopped
2 Tbsp butter
2 1/4 cups water
1 1/2 cups fully cooked ham
pinch of salt
1 bay leaf

Mash one can of beans or puree' in a food processor, set aside. In a large saucepan, saute the carrots and onion in butter. Stir in the whole beans, water, ham, seasonings,carrots and onion. Add the mashed beans to the mixture and cook over medium heat.

Overnight Salad
1 head iceberg lettuce
1 red onion sliced and separated into rings
1 small head cauliflower broken into florets
1 bunch broccoli cut into florets
1/2 . cucumber, sliced and peeled
C. frozen peas
1/2 lb. bacon cut up crisply fried
1 C. cheddar cheese
2 C. light mayo1/3 C. sugar
In a serving bowl add the lettuce. In layers add onions, cauliflower, broccoli, celery, cucumber, and peas. Spread the mayonnaise on top. Sprinkle with the sugar. Add the bacon and cheese. Cover and chill over night.

Candy Cane Cookies
1 cup sugar
1 cup butter or margarine, softened
1/2 cup milk
1 teaspoon vanilla
1 teaspoon peppermint extract
1 egg
3 1/2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 teaspoon red food color
2 tablespoons finely crushed peppermint candies
2 tablespoons sugar
Stir together 1 cup sugar, the butter, milk, vanilla, peppermint extract and egg in large bowl. Stir in flour, baking powder and salt. Divide dough in half. Stir food color into 1 half. Cover and refrigerate at least 4 hours.
Heat oven to 375ºF.
Stir together peppermint candy and 2 tablespoon sugar; set aside.
For each candy cane, shape 1 rounded teaspoon dough from each half into 4-inch rope by rolling back and forth on floured surface. Place 1 red and white rope side by side; press together lightly and twist. Place on ungreased cookie sheet; curve top of cookie down to form handle of cane.
Bake 9 to 12 minutes or until set and very light brown. Immediately sprinkle candy mixture over cookies. Remove from cookie sheet to wire rack. Cool completely, about 30 minutes