Bittersweet Chocolate Paleo Snack

2 bars bittersweet chocolate, melted over a double boiler
1 TBLSP honey
1 TBLSP coconut oil

1/4 C Each:
Raisins,
Dried Cranberries
Almonds
Cashews
Pecans
walnuts

2TBLSP shredded coconut
2 TBLSP pumpkin seeds

Put all ingredients into melted chocolate, honey and coconut oil, stir until coated. Pour out onto wax paper on a cookie sheet. Spread out into even layer. Place in fridge or freezer and chill until chocolate has hardened. Break apart into pieces. Enjoy as a snack between meals or a dessert after dinner.

Spaghetti Squash And Shrimp Dinner

MAIN DISH:

1 Large spaghetti squash
1/2 Pound cleaned, medium shrimp
1/4 C romano cheese grated
Salt and pepper to taste

Cut squash lengthwise being careful as this squash has a hard outter flesh. Scoop out seeds. Place cut side down in a pan big enough to hold both halves. Pour in enough water to come half way up squash. Bring to a gentle boil. Cook for 25 minutes or until fork inserted into flesh goes in easily. Meanwhile, heat up 1 tsp oil (I used bacon grease as I had cooked bacon for some Brussel sprouts). Dump in srhimp and cook until pink (try not to do this until squash is almost done as the shrimp will be tough).

Drain squash, shred flesh with fork and scoop out back into pan. Add butter, garlic salt and pepper. Toss in shrimp and cheese. Eat warm, serves 2-4 people.

SIDE:

Fried Brussel Sprouts and Mushrooms

1 package fresh Brussel Sprouts, cleaned and cut in half.
2 slices thick cut bacon, match sticked
1 lg clove garlic, minced
1 tsp olive oil (set aside)
1 C mushrooms, sliced
1 small onion, halved and sliced thin

Heat up pan, add bacon. Cook until almost crisp and then add garlic and onions. Cook until almost translucent. Add brussel sprouts. Salt  and cook until almost tender (some sprouts will caramelize) add mushrooms. Add oil if extra moisture is needed to prevent sticking. Finish cooking until mushrooms are done. Serve warm.

DESSERT

Quick Eay Ice Cream Dessert

2-4 Mounds Ice Cream Treats, Frozen
2 C berries
1 tsp corn starch
1/4 C water
1/2 TBSP aguave nectar

Clean and slice berries (strawberries), place in a sauce pan. Add water and nectar. Cook on medium until berries are breaking down and put out their juice. Add cornstarch that has been mixed with 1/8 C water. Stir in and let sauce get thick. Set aside to cool.

Place ice cream treat in bowl, top with berry sauce. Eat and enjoy!

*Whipped cream would be great as well as toasted nuts on this dish. My fiance toasted a waffle and used it as a base and as extra texture. YUM!!!

Kahleen Curtis-Taylor and her Italian Cream Cake!

Kathleen is this week's Guest Blogger! I have known Kathleen for some time now, and we worked together at Lane Bryant! She is a true believer in God and all that He has done and can do for her and the world. She works out with Jesus every day and I must say I admire her conviction. Kethleen lives in Wimberly and has friends and fmaily whom she surely loves and the feelinsg are mutual! Kathleen says about her cake: "I do confess that for my birthday this year I did not make the icing, rather did my own lazy girls recipe by whipping about 4oz cream cheese with around 1/4 cup of sugar then added cool whip to it just to make enough to ice the cake." She also puts the pcans into the batter instead of the frostng, thus maing this recipe her very own!

Italian Cream Cake:

■1 cup buttermilk

■1 teaspoon baking soda

■1/2 cup butter

■1/2 cup shortening

■2 cups white sugar

■5 eggs

■1 teaspoon vanilla extract

■1 cup flaked coconut

■1 teaspoon baking powder

■2 cups all-purpose flour

■



■8 ounces cream cheese

■1/2 cup butter

■1 teaspoon vanilla extract

■4 cups confectioners' sugar

■2 tablespoons light cream

■1/2 cup chopped walnuts

■1 cup sweetened flaked coconut


Directions

1.Preheat oven to 350 degrees F (175 degrees C). Grease three 9 inch round cake pans. In a small bowl, dissolve the baking soda in the buttermilk; set aside.

2.In a large bowl, cream together 1/2 cup butter, shortening and white sugar until light and fluffy. Mix in the eggs, buttermilk mixture, 1 teaspoon vanilla, 1 cup coconut, baking powder and flour. Stir until just combined. Pour batter into the prepared pans.

3.Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

4.To Make Frosting: In a medium bowl, combine cream cheese, 1/2 cup butter, 1 teaspoon vanilla and confectioners' sugar. Beat until light and fluffy. Mix in a small amount of cream to attain the desired consistency. Stir in chopped nuts and remaining flaked coconut. Spread between layers and on top and sides of cooled cake.

Guest Blogger Nikki Hodgkins! and her Cobbler Recipe!

I met Nikki through our mutual friend and artist Anslee Conell AKA Savannah Red, who as it would have it, is also a Blogger! Nikki  has been sharing her meals and photos of those meals on facebook for some time now and I asked her to submit a recipe and be a guest blogger on my blog! I am honored to share her recipe for her Cobbler (which in her own words is her remake of the one at the Salt Lick BBQ here in Austin) and I look forward to having her as a guest blogger again! Enjoy folks!

 Ingredients:

Batter:
1/2 cup melted butter
1 cup flour
1 cup sugar
2 teaspoons baking powder
1/4 teaspoon salt
 2/3 cup room temperature milk
 1 room temperature egg

 Filling: 1 bag, frozen, sliced peaches or strawberries (or any frozen fruit of choice)
1 cup sugar
1 teaspoon cinnamon
 1/2 teaspoon nutmeg

Directions: 1.) Melt butter in a 9 x 13 inch pan. 2.) Mix together flour, sugar, baking powder & salt. 3.) Stir in milk & egg. 4.) Pour evenly over melted butter. 5.) Combine peaches (or fruit), sugar & spices and spread over batter-DO NOT STIR! 6.) Bake 35-45 minutes at 350°F until batter comes to the top and is golden brown. 7.) Serve warm with ice cream.

* Nikki: In regards to the Ala mode...is there any other way to have cobbler?? :)

You can find Nikki on facebook at : https://facebook.com/ilovenikkiscooking

Nikki also Vlogs now and from what  I understand is trying to develop a cooking show of sorts? Check her out, she is awesome and can throw down just like me, the Curvy Chef!