Cookie Dough Cupcakes

Cookie Dough Cupcakes

Ingredients:

For the Cupcakes:

1/4 cup butter, softened
1/2 cup creamy peanut butter
1 cup sugar
2 whole eggs
2 teaspoons vanilla extract
1 1/2 cups flour
1 1/4 teaspoon baking powder
1/3 cup milk
1 cup semi sweet chocolate chips

For the Cookie Dough Frosting:

8 oz. cream cheese, softened
1/2 c. butter, softened
1/2 c. creamy peanut butter
1- 2 c. powdered sugar
3 Tbsp. brown sugar
3 Tbsp. all purpose flour
1 tsp. vanilla
1 c. oats
3/4 bag plain mini M&Ms
3/4 cup mini or regular semi-sweet chocolate chips

Directions:

Preheat oven to 350º.

Use a hand or stand mixer to whisk together all of the cupcake ingredients except for the chocolate chips. Then, stir in the chocolate chips with a spoon or spatula.

Fill each cupcake liner about 2/3 full of batter. Bake for 20 minutes or until toothpick inserted comes out clean. Let cool on a wire rack.

Meanwhile, use a stand mixer dough paddle to beat together the cream cheese, butter, and peanut butter until smooth.

Mix in the brown sugar, flour, vanilla, and oats.

Mix in the powdered sugar 1 cup at a time (1 and 1/2 cups worked out best for me).

Finally add the M&Ms and Chocolate chips, mix well.

Use a large cookie scoop or ice cream scoop to scoop out the cookie dough onto the completely cooled cupcakes.

Enjoy...

SALTED CARAMEL BROWNIE JARS

SALTED CARAMEL BROWNIE JARS

Use Pillsbury box mix brownies or homemade!

Brownie recipe:
4 eggs
1 1/4 cups unsweetened cocoa powder
1 teaspoon salt
1 teaspoon baking powder
1 Tablespoon (3 teaspoons) vanilla extract 1 cup (2 sticks) butter
2 1/4 cups sugar 1 1/2 cups all purpose flour
 

Directions:

Preheat oven to 350F

Line 9"x13" pan with nonstick foil. 

In a large bowl, add 4 eggs, and beat with cocoa, salt, baking powder, and vanilla. Stir until fully combined and smooth. 

In the microwave, melt butter. When melted, add sugar, and stir to combine. 

Add warm butter/sugar mixture to the egg/cocoa mixture, stiring until smooth. 

Add the flour to batter and stir until fully incorporated. Spread batter into prepared pan, and smooth as needed. 

Bake brownies about 30 minutes. Test for doneness by inserting a toothpick. You should find moist crumbs. Cool and cut into small bite sized squares
.
Layer Mason Jars with brownies, caramel, cream and repeat! Eat immediately!

Enjoy...

Peanut Butter Filled Banana Bites

Peanut Butter Filled Banana Bites

Use an apple corer to hollow the middle of the banana out. 

Put peanut butter in an icing bag or use a plastic bag and cut the corner of the bag and put the peanut butter inside the banana. 

Melt some chocolate and dip bananas in chocolate then in crushed nuts or coconut let sit on wax paper in freezer or fridge until chocolate sets and enjoy.

This recipe is short and sweet just like what your making!

Frozen Banana Pops with Peanuts

Frozen Banana Pops with Peanuts

Who needs processed popsicles when you have fruit to freeze? Ripe bananas are soft enough to be split with a butter knife, so kids of all ages can help cut the bananas into pieces before rolling them in melted chocolate and chopped peanuts.
Ages 4-7 ... Serves 6

 

Ingredients:

 
2 ripe bananas, peeled
6 Popsicle sticks
3/4 cup semi-sweet chocolate chips
2 tablespoons creamy peanut butter
1/4 cup salted peanuts

 Directions:

Together: Prepare a baking sheet with a layer of parchment paper. Cut each banana into 3 equal sized pieces. Gently slide the popsicle sticks through the center of every piece of banana. Transfer the bananas to the parchment paper-lined baking sheet.

Adult: Place the peanuts in a food processor and pulse until finely chopped, or chop them by hand using a knife. Transfer the chopped peanuts to a pie plate.

Together: Place the chocolate chips in a microwave-safe bowl and melt in the microwave, checking to stir the chocolate every 30 seconds. Add the peanut butter and stir to combine. Transfer the chocolate-peanut butter mixture to a tall glass.

Kid: Remove the bananas from the freezer and dip in the chocolate one by one so that the banana pops are almost completely covered in chocolate. Roll the top half of each banana in the chopped peanuts and return the chocolate-peanut coated banana pops back to the baking sheet lined with parchment paper. Repeat with the remaining banana pops and return them to the freezer for at least 2 hours and enjoy!

Have fun...

Christmas Pretzels Recipe

Christmas Pretzels Recipe

For Christmas!! Great, simple idea!!

Ingredients:

Small Pretzels
Hershey’s Kisses (unwrapped)
m&ms

Directions:

Preheat oven to 400ºF

Top each pretzel with a Hershey’s Kiss, and place in oven for 10 minutes. 

Remove and immediately press an m&m into the top of each kiss. 

Let cool completely! (If you don’t eat them all immediately, that is!) The kids will love to help with these....

Enjoy...

Tuna Casserole

Tuna Casserole

Or call it "Chicken of the Sea Casserole" (so the kiddies will eat it!)

Ingredients:

2 tablespoons butter, plus more for baking dish
1 (12-ounce) bag or 4 cups egg noodles
16 ounces tuna in oil, drained and flaked
10 ounces frozen peas, thawed
1 1/2 cups shredded sharp Cheddar cheese
1 1/2 cups shredded mild Cheddar cheese
1 tablespoon olive oil
1/2 teaspoon whole dried thyme
1/2 cup chopped onion
Kosher salt and freshly ground black pepper
8 ounces canned mushrooms, sliced
4 teaspoons Worcestershire sauce
1 tablespoon prepared horseradish
2 tablespoons flour
1 1/2 cups chicken stock
1 pint heavy cream

For the Topping:
3 cups panko breadcrumbs (Japanese)
3 tablespoons olive oil

Directions:

Heat the oven to 375 degrees F.

Butter a 13 by 9-inch ovenproof dish or lasagna dish and set aside.

Cook the egg noodles in salted boiling water according to package directions for al dente, about 8 minutes. Drain and immediately place the noodles in a large bowl filled with ice water to stop the cooking. Once cooled, pour the pasta into a large bowl with the tuna, peas and both cheeses. Toss to combine.

In a large pan with straight sides add the rest of the butter, the olive oil, thyme, and onions. Season with a sprinkle of salt and pepper and cook on medium heat until the onions are tender and translucent, about 5 minutes. Add the mushrooms, season with salt and cook gently until tender and darkened, about 5 minutes more. Add the Worcestershire sauce, horseradish, and sprinkle flour over the entire pan. Stir to help the flour to soak into vegetables and cook a minute more to lose the flour taste. Raise the heat to medium high and add the chicken stock. Cook until slightly thickened then slowly stir in the heavy cream. Simmer until the cream is thickened slightly, about 4 minutes more. Taste and season with salt, if needed. Pour the mushroom sauce over the prepared noodles in the large bowl and quickly stir to combine. Immediately pour into the prepared dish.

To make the topping: In a small bowl, combine the breadcrumbs and olive oil. Season with a sprinkle of salt and a grind or two of pepper. Stir until the crumbs soak up the oil evenly. Sprinkle the breadcrumb mixture evenly over the top of the dish and place uncovered in the oven until the sides are bubbly and the top is golden brown, about 35 minutes.

Enjoy...

Cheddar Crust Chicken Pot Pie

Cheddar Crust Chicken Pot Pie

Ingredients:

For the crust:

2 1/2 cups all-purpose flour
1/2 teaspoon fine salt
Freshly ground pepper
1 1/2 cups grated sharp cheddar cheese (about 5 ounces)
1 stick cold unsalted butter, cut into 1/2-inch pieces
6 tablespoons cold vegetable shortening

For the filling:

1   3 1/2-to-4-pound roasted or rotisserie chicken
3   cups low-sodium chicken broth
5   tablespoons unsalted butter
1   onion, chopped
5   teaspoons chopped fresh thyme
6   stalks celery, chopped
6   carrots, chopped
Kosher salt
1/2 pound shiitake mushrooms, stems removed, caps sliced
1/2 pound cremini mushrooms, sliced
7    tablespoons all-purpose flour
1/2 cup dry white wine
2/3 cup heavy cream, plus more for brushing
1/2 cup chopped fresh parsley
Freshly ground pepper

Directions:

  

Make the crust: Pulse the flour, fine salt and 1/4 teaspoon pepper in a food processor. Add the cheese, butter and shortening; pulse until the butter is in pea-size bits. Add 1/2 cup ice water and pulse until the dough just starts to come together. Turn out onto a sheet of plastic wrap and pat into a disk. Wrap and refrigerate until firm, at least 1 hour and up to 2 days.

Preheat  oven 400 F.

 

 

Meanwhile, prepare the filling: Discard the chicken skin and shred the meat; set aside. Put the bones in a pot and add the chicken broth. Cover and simmer over medium-low heat, 45 minutes to 1 hour. Strain the broth and set aside.
 

Melt the butter in a pot over medium-high heat. Add the onion, thyme, celery, carrots and 1/2 teaspoon kosher salt; cook, stirring, until soft, about 6 minutes. Add the mushrooms and 1/2 teaspoon kosher salt and cook until soft, about 6 more minutes. Add the flour and cook, stirring, 2 minutes. Add the wine; cook until almost evaporated, about 1 minute. Add the broth, cream and 1/2 teaspoon kosher salt. Bring to a boil, then reduce the heat to medium low and simmer until thick, about 3 minutes. Add the parsley, shredded chicken, and salt and pepper to taste. Transfer to a 3-to-4-quart baking dish.

Roll out the dough between 2 sheets of parchment paper until slightly larger than the baking dish. Drape the dough over the filling, press it against the inside of the dish and trim. Brush with cream, then cut a few slits in the top. Put on a baking sheet; bake until golden, about 35 minutes. Let rest 10 minutes before serving.

 

Enjoy...

Easy Homemade Granola

Easy Homemade Granola

Ingredients:

3 cups rolled Oats
1 cup mixed Seeds
1 cup chopped Mixed Nuts
1/4 cup shredded Coconut
Pinch of Salt & Cinnamon
1 tbsp. Vegetable Oil
3 tbsp. Honey
  

Directions: 

Preheat oven 325 F

Mix rolled oats, mixed seeds, mixed nuts, coconut and a pinch each of salt and cinnamon. 

Toss with 1 tablespoon vegetable oil and 3 tablespoons honey. 

Spread on a baking sheet and bake 25 minutes at 325 degrees F, tossing. 

Cool; stir in 2 cups mixed dried fruit.

Enjoy...

Jam Pockets

Jam Pockets

Ingredients:

1 pkg/roll Refrigerated Pizza Dough
1 pkg Cream Cheese
2 eggs
1 jar Jam ( your favorite )

Directions:

Preheat oven to 400F 

Roll out refrigerated pizza dough to 1/4 inch thick; cut into 3-inch rounds. 

Dollop with cream cheese and jam. 

Brush the edges with beaten egg, fold in half and press to seal. 

Brush with egg and sprinkle with sugar.  Poke a hole in each.

Bake 20 minutes at 400 degrees F.

Enjoy...

Apple Pie Dump Cake

Apple Pie Dump Cake

Ingredients:

1 Can Apple Pie Filling 

1 Box Angel Food Cake Mix (Dry)

Sugar
Cinnamon 

Caramel (optional)

Directions:

Preheat oven to 350 F ... (If using a glass pan bake at 325F)

Mix the dray Angel Food cake mix with the apple pie filling, pour into a greased  9X13 cake pan, sprinkle with cinnamon and sugar.

Bake for 20-30 min.

DO NOT OVER BAKE, CAKE IS DONE WHEN BROWNED ON TOP BUT NOT COMPLETELY SET.  

Remove from oven and serve with cool whip or whipped cream.   Also great with vanilla ice cream and caramel.

 

Enjoy...

Goat Cheese Tomato Pot Pie

	Goat Cheese Tomato Pot Pie Those five words together, are you even kidding?

Ingredients

• 1 refrigerated Pillsbury pie crust
• 1 (28 oz) can Muir Glen whole peeled tomatoes
• 1/2 large red onion, thinly sliced
• 4 cloves garlic, minced
• 1 tablespoon fresh oregano
• 1 teaspoon fresh thyme
• 3 oz. softened goat cheese
• 2 cups shredded mozzarella cheese
• 1/2 cup shredded romano cheese
• 1/2 teaspoon garlic powder
• 1 pinch coarse salt and freshly ground pepper

Directions

1.  Preheat oven to 350 F.
2.  Unroll and place the pie crust inside a 2 quart baking dish, or a pie pan. Bake for 10 minutes.
3.  In the meantime, drain the tomatoes and pat them as dry as you can. Slice them.
4.  Arrange half the sliced tomatoes in the bottom of the parbaked pie crust. Layer half the onions on top, followed by half the garlic, half the thyme, oregano, goat cheese, mozzarella cheese and romano.
5.  Then layer with the remaining tomatoes, onions, garlic, herbs and cheeses. Lightly sprinkle  the top with the garlic powder and a small pinch of salt.
6.  Bake for 30 minutes, or until the cheese is starting to brown and bubble.
7. Serve immediately! 

Enjoy...

BREAKFAST CUPCAKES

BREAKFAST CUPCAKES

This is a really easy dish to prepare, and it looks so darn cute! It is also a great dish to serve on a buffet table because each serving is completely self-contained and can just be picked up and popped on a plate.

Ingredients:

1 20 ounce package pre-shredded hash brown-style potatoes
2 large eggs, lightly beaten
4 tablespoons flour
1 small sweet onion, coarsely grated
2 thick slices deli ham, chopped into small bits (about 1 cup)
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
Salt and freshly ground black pepper to taste
1 dozen eggs, scrambled*
chives for garnish

Directions:

Preheat oven 400 degrees F.  

Lightly spray a 12-cup muffin tin with non-stick cooking spray. 

Mix the first eight ingredients together in a large bowl. 

Spoon potato mixture into each prepared muffin cup until about 1/3 full. Gently press the potato mixture down in the middle and up the sides of each cup. 

Bake until golden brown, about 25-30 minutes. 

If the nests have puffed up too much in the center, scoop out a little with a teaspoon. 

Spoon a few tablespoons of scramble eggs into each nest and top with chives. 

Enjoy...

Strawberry Pretzel Pie

Strawberry Pretzel Pie

Ingredients:

2 cups crushed pretzels
3/4 cup butter, melted
3 tablespoons white sugar
1 (8 ounce) package cream cheese, softened
1 cup white sugar
1 (8 ounce) container frozen whipped topping, thawed
2 (3 ounce) packages strawberry flavored Jelly mix
2 cups boiling water
2 (10 ounce) packages frozen strawberries

Directions:

Preheat oven to 400 degrees F.

Stir together crushed pretzels, melted butter and 3 tablespoons sugar; mix well and 
press mixture into the bottom of a 9x13 inch baking dish.

Bake 8 to 10 minutes, until set. Set aside to cool.

In a large mixing bowl cream together cream cheese and 1 cup sugar. Fold in whipped topping. Spread mixture onto cooled crust.

Dissolve gelatin in boiling water. Stir in still frozen strawberries and allow to set briefly. When mixture is about the consistency of egg whites, pour and spread over cream cheese layer. 
 
Refrigerate until set.

Enjoy...

Teriyaki Chicken

Teriyaki  Chicken

Ingredients:

2 lbs boneless chicken breasts, cut into bite-size pieces
1 -2 tablespoons olive oil
1 garlic clove, crushed
1/4 teaspoon ginger
3/4 teaspoon crushed red pepper flakes
1/4 cup apple juice
1/3 cup light brown sugar
2 tablespoons ketchup
1 tablespoon cider vinegar
1/2 cup water
1/3 cup soy sauce or teriyaki sauce

Directions:

• Heat oil in a large skillet.
• Add chicken pieces and cook until lightly browned.
• Remove chicken.
• Add remaining ingredients, heating over medium Heat until well mixed and dissolved.
• Add chicken and bring to a hard boil.
• Reduce heat and simmer for 20 minutes.

Serve over hot rice and Enjoy...

Peanut Butter Brownie Trifle

Peanut Butter Brownie Trifle

 

Ingredients:

1  fudge brownie mix (13-inch x 9-inch pan size)
2  packages (13 ounces each) miniature peanut butter cups
4  cups cold 2% milk
2  packages (5.1 ounces each) instant vanilla pudding mix
1  cup creamy peanut butter
4  teaspoons vanilla extract
2  cartons (8 ounces each) frozen whipped topping, thawed

Directions:

Pre-heat oven to 350 F

Prepare brownie batter according to package directions. Bake in a greased 13-in. x 9-in. baking pan 
at 350° for 20-25 minutes or until a toothpick inserted near the center comes out with moist crumbs 
(do not over bake). Cool on a wire rack; cut into 3/4-in. pieces.

Cut peanut butter cups in half; set aside 1/3 cup for garnish. 

In a large bowl, whisk milk and pudding mixes for 2 minutes (mixture will be thick). 
Add peanut butter and vanilla; mix well. Fold in 1-1/2 cartons whipped topping.

Place a third of the brownies in a 5-qt. glass bowl; top with a third of the remaining peanut butter cups. 

Spoon a third of the pudding mixture over the top. Repeat layers twice. 

Cover with remaining whipped topping; garnish with reserved peanut butter cups. 

Refrigerate until chilled.

Enjoy...

Spinach Dip

Spinach Dip 

 

Ingredients:

 1   10 oz container of frozen chopped spinach 

 1    2 .5 oz cans of sliced water chestnuts
 1    8 oz container of 1% cottage cheese
 1    packet ranch dressing

Directions:

In a bowl put cottage cheese, blend with a handheld blender or in a traditional blender 
until smooth and creamy.

Mix into that packet of ranch dressing.

Add defrosted spinach, making sure you squeeze out all the juice!

Dice water chestnuts into small pieces, add to spinach and cottage cheese.
 
After completing the above tasks, mix well, eat, and enjoy!

Tip:  Just a general trick, substituting cottage cheese for sour cream reduces that fat and adds a ton of protein to a meal. Just be sure to first blend the cottage cheese and no one will be able to tell the difference.

Piña Colada Fruit Dip

Piña Colada Fruit Dip

Ingredients:

1 small pkg coconut cream instant pudding mix
3/4 cup Cool Whip
1 cup milk
1 cup crushed pineapple, undrained

Directions:

In a bowl, blend together the pudding mix, cool whip, and milk with a hand mixer for 2 minutes. 

Fold in the pineapple. 

Refrigerate for at least 30 minutes and serve with fresh fruit.

Enjoy...

Turkey Burger Sliders

Turkey Burger Sliders

Ingredients

• 1 1/2 pounds ground turkey or chicken (makes Chicken Burger Sliders)
• 1/3 cup fresh parsley, minced
• 1/2 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 2 cloves garlic, minced
• 2 shallots, minced
• 1 egg yolk
• Sea salt
• Freshly cracked pepper
• 2 tablespoons olive oil
• 12 mini burger buns or small soft dinner rolls, warmed in the oven
• 12 small lettuce leaves
• 12 slices tomato
• 1 cup thinly sliced red onions
• Mayonnaise
• Mustard
• Ketchup

Directions

Mix together the turkey, parsley, cumin, paprika, garlic, shallots and egg yolk in a large bowl. Sprinkle with salt and pepper and mix. Divide the turkey mixture into 12 equal portions and, using your hands, shape into 12 small burgers about 3 1/2 inches wide.

Heat the oil in a pan and cook the burgers until a thermometer inserted into the center registers
165 degrees F, about 3 minutes per side.

Serve the burgers on the mini buns with the lettuce, tomato and onions. Garnish with mayonnaise, mustard and ketchup to your liking.

Tip:  If you don't have mini buns, get regular hamburger buns and a round cookie cutter (a little bigger than the slider and cut!)

Enjoy...

Cherries Jubilee Cheesecake Bars

Cherries Jubilee Cheesecake Bars

Ingredients:

1 box cherry chip cake mix (Betty Crocker Super Moist) 
1/2 cup butter or margarine, softened
2 packages (8 oz each) cream cheese, softened
1 container cherry frosting
3 eggs

Directions:

Heat oven to 325°F.

1.  In large bowl, beat dry cake mix and butter with electric mixer on low speed until crumbly; reserve 1 cup. In bottom of un-greased 13x9-inch pan, press remaining crumbly mixture.

2. In same bowl, beat cream cheese and frosting with electric mixer on medium speed until smooth. Beat in eggs until blended. Pour over crust; sprinkle with reserved crumbly mixture.

3. Bake about 45 minutes (about 42 minutes for dark or nonstick pan) or until set; cool completely. 

Cover and refrigerate at least 2 hours until chilled. For bars, cut into 6 rows by 6 rows. Store covered in refrigerator.

Enjoy...

Trash Can Punch

Trash Can Punch

Ingredients:

1 bottle of Vodka 26 oz
1 bottle of Tequila 26 oz
1 bottle of JD Whiskey 26 oz 

1 bottle of Sparkling Water or Ginger ale or Club Soda

2 cans of Pineapple juice
2 frozen cans of Fruit punch
2 frozen cans of Limeade 

1 frozen can of Apple juice
1 frozen can of Orange juice

1 bag of ice

Fruit, like 3 oranges, and a bundle of grapes (or any fruit you like)

Directions:

Pour into in an ice chest or a trash can (new/clean of course) and enjoy!

Eat the fruit the last!

It is probably the best thing ever!  Enjoy...

Frozen Peanut Butter Cheesecake

Frozen Peanut Butter Cheesecake

Ingredients:

6 tablespoons butter
1 1/2 cups semi-sweet chocolate chips
2 1/2 cups crispy rice cereal
1 (8 ounce) package cream cheese, softened
1 cup sweetened condensed milk
3/4 cup creamy peanut butter
1 teaspoon vanilla
2 tablespoons lemon juice
1 cup frozen whipped topping, thawed
2 tablespoons hot fudge sauce
2 tablespoons creamy peanut butter

Directions:

In a medium microwave safe bowl, melt butter and chocolate chips in the microwave for about a minute or until melted. Stir together until combined. 

Add crispy rice cereal and stir well to coat.
 
Press into the bottom and up the sides of a 9-inch spring-form pan. You could use a pie pan but it is easier to remove from a spring-form pan. Place in the freezer to chill while you make the filling (about 10 minutes).

In a large bowl beat cream cheese until fluffy. Add the sweetened condensed milk and peanut butter and mix until thoroughly combined.

Add vanilla and lemon juice and mix until combined.
 
Gently fold in the whipped topping. Pour filling into the prepared crust.
 
Heat fudge and peanut butter in two small separate bowls for 20-30 seconds or until warm. 
Drizzle over filling.
 
Freeze for 4-6 hours or until pie is firm. Remove the cheesecake from the freezer about 10 minutes before serving to make cutting easier. 

Garnish with peanut butter and chocolate candy bars.

Enjoy...

Copycat Kentucky Fried Chicken

Copycat Kentucky Fried Chicken

Ingredients:

1 whole chicken, cut into pieces
3 beaten eggs
4 tablespoons oil

For the coating:

2 cups flour
4 teaspoons paprika
2 1/2 teaspoons salt
1 teaspoon pepper
1 teaspoon poultry seasoning
1 teaspoon thyme
1 teaspoon oregano
1 teaspoon tarragon
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon celery powder

Directions:

1. Sift together all the coating ingredients and place in a clean plastic bag. Coat each chicken piece first with the beaten egg, then with the flour mixture in the bag. Make sure you coat each piece completely with the flour.

2. Heat the oil in a skillet. Brown the chicken in oil slowly, uncovered. Once browned, cover the skillet and keeping frying on a very gentle heat until the chicken is fully cooked. 

3. Place on paper towels to drain out the excess oil.

Enjoy...

Roasted Shrimp & Broccoli

Roasted Shrimp & Broccoli

Ingredients:

For Broccoli:


2 lbs. Broccoli
2 Tbs olive oil
1 teaspoon whole coriander seeds (or 1/2 tsp. ground)
1 teaspoon whole cumin seeds (or 1/2 tsp. ground)
1 tsp salt
1/2 tsp pepper 
1/8th tsp hot chili powder 

For Shrimp:

1 lb. Shrimp
2 Tbs olive oil
lemon zest from one lemon
1/2 tsp salt
1/2 tsp pepper 

Directions:

Preheat the oven 425F

On a large cookie sheet, toss together broccoli cut up into florets, olive oil, coriander seeds , cumin seeds, salt, pepper, hot chili powder. Spread into a single layer and pop into the oven for 10 minutes.

Meanwhile, in a bowl toss together shrimp, shelled and de-veined, olive oil, lemon zest, salt . 

When the broccoli’s been in the oven 10 minutes, add the shrimp to the broccoli and toss (carefully.)
 
Roast another 10 minutes, tossing once halfway through, until the broccoli is tender and golden around the edges.

And that’s your dinner!!  Enjoy...