Here's the shrimp and grits I use. I added my changes. And YES used cooked shrimp and they were not rubbery. Sure you can use uncooked if you prefer. I put it together the nite before. Shrimp & Grits Casserole inspired by Suzanne Butler 4 C Chicken broth 1/2 t Salt 1 C Grits (not instant) 1 C Sharp Cheddar Cheese - shredded ***Used finely shredded fiesta blend for the two cheeses 1 C Pepper Jack Cheese - shredded 2 T Butter 6 Green onions, chopped (reserve some for garnish) 1 Green or Red bell pepper, chopped did not use 1 Garlic clove, minced 2 lbs Shrimp, shelled and cooked (reserve a few for garnishing your plated dish) 1 (10 oz) can Rotel, drained Used mild 1/4 t Pepper 1/2 lb bacon, cooked & coarsely chopped Bring chicken broth to a boil and then add grits and cover until cooked. (Follow directions on bag of grits.) Add 3/4 C of cheddar cheese and all of pepper jack cheese. Saute green onion, green (or red) bell pepper, and garlic in butter. Stir together green onion mixture, tomatoes, grits, shrimp, and the rest of the ingredients except for the remaining cheese. Pour into 2 qt baking dish. Bake at 350 degrees F for 30-45 minutes or until bubbling. Once plated, garnish with reserved shrimp, chopped bacon, and remaining shredded cheese.*****garnished with bacon and cheese only

I made these this morning, and it's a keeper! I didn't make the walnuts, and used Ida reds, as they are what I have on hand. French Toast and Apples (closetcooking blog) 2 granny smith apples (peeled,cored and sliced) 2 tablespoons butter 2 tablespoons brown sugar 1 teaspoon flour 1/2 teaspoon cinnamon 1/4 cup water 2 eggs 1/4 cup milk 1/2 teaspoon vanilla 4 slices bread butter 1/4 cup candied walnuts 1. Simmer the apples, butter, sugar, flour cinnamon and water until the apples are tender, about 10-15 minutes and set aside. 2. Mix the eggs, milk and vanilla in a wide dish. 3. Dip the bread into the egg mixture to coat on both sides. 4. Melt some butter in a pan and fry the slices of bread until golden brown, about 3-4 minutes per side. 5. Serve the french toast covered in the caramelized apples along with some candied walnuts. Candied Walnuts 1 1/2 cups walnut halves 1/2 cup sugar 1/2 teaspoon coarse salt (optional) 1. Spread the walnuts out in a single layer on a baking sheet. 2. Bake in a preheated 350F oven until nice and toasted, about 5 minutes, and set aside. (Watch them carefully.) 3. Melt the sugar in a sauce pan and wait for it to turn a nice shade of amber. 4. Add the walnuts and mix to coat. 5. Pour the walnuts onto a sheet of parchment paper, quickly separate them, sprinkle them with the salt and let them cool.

Loaded Mashed Potatoes Recipe courtesy Paula Deen Ingredients a.. 2 heads garlic b.. 6 pounds Idaho potatoes, peeled and quartered c.. Salt d.. 2 teaspoons freshly ground black pepper e.. 1/2 cup butter f.. 1 (12-ounce) carton sour cream g.. 1 (8-ounce) block sharp white Cheddar, grated h.. 1 1/2 pounds cooked bacon, julienned Directions Preheat oven to 350 degrees F. Cut tops off 2 garlic heads. Wrap in foil and roast for 30 minutes. When cool enough to handle remove the flesh from the garlic heads and set aside. In a large stockpot, cook potatoes in enough salted water to cover for 10 to 15 minutes or until tender. Drain and return to stockpot. Beat with an electric mixer until smooth; adding salt, to taste, pepper, butter, garlic and sour cream. With a spatula stir in cheese and bacon. Add more salt and pepper, if necessary. Serve immediately.

Berliner Donuts * Time 8 minutes * Serves 18 Ingredients * 1 cup milk * 3 tablespoons unsalted butter * 1 package rapid rise dry yeast * 3 tablespoons sugar * 3 egg yolks, slightly beaten * 3 1/2 cups (1 pound) cake flour * 1/2 teaspoon salt * Fat for frying, such as canola oil * 10 ounces raspberry jam * 2 cups confectioners' sugar How to make it * In a small saucepan, scald the milk by heating just until bubbles form around the edge of the pot; the milk should not actually boil. Remove from heat and whisk in butter to melt, allow to cool 10 minutes. Transfer the mixture to the bowl of a standing mixer fitted with a dough hook. Sprinkle the yeast over the warm milk and butter. Add the sugar and stir gently to dissolve. Let stand 10 minutes until foam appears, this indicates the yeast is active. Turn mixer on low and add the egg yolks then gradually add the flour. When the dough starts to come together, increase the speed to medium and add the salt. Stop the machine periodically to scrape the dough off the hook. Mix just until the dough is supple and elastic, about 5 minutes. Once smooth, turn dough out on a lightly floured surface and knead gently for 2 minutes. Place the dough in a greased bowl, turning to coat all sides. Cover with plastic wrap and let rise until doubled in size, about 1 hour. If you have time, let rise in the refrigerator for several hours because chilling will make the dough easier to roll out. * Roll the dough out on a lightly floured surface to about 1/2-inch thick and cut with a floured biscuit cutter or water glass, about 3-inches in diameter. Transfer to a greased baking sheet, and allow to rise again for 30 minutes. Heat 3-inches of vegetable oil or shortening to 375 degrees F in an electric fryer or deep saucepan. Slip doughnuts in the hot oil, top-risen side down, and fry doughnuts until golden, about 4 minutes each side. To keep the oil temperature constant, fry 3 at a time. Drain on paper towels. Fit a pastry bag with a small tip and fill with jam. Poke a small hole in the side of the doughnut and pipe the jam inside. Dust heavily with confectioners' sugar while still slightly warm. Sue