PMM #3 & Almond Sugar Cookie Bites

I just realized that I haven't posted this recipe! Eeeeek! Its the best, and the easiest to make on the spot. I like making a huge batch of the cookie part and freeze the ones I'll use later. This is a pampered chef recipe, but I can't find the recipe, so I'm guessing the amounts. Have no fear, this isn't an exact science. Just keep having faith. =)

  ALMOND SUGAR COOKIE BITES

1 cup almonds, chopped up really small
1 package sugar cookie dough [Pillsbury has great dough--in the biscuit section at your grocery store]
3 or 4 small strawberries
2 or 3 kiwi's
4 oz Marscapone cheese
1 cup homemade whipped cream
Lemon zest
1 teaspoon vanilla

Preheat oven to 350 degrees F. Lightly grease a mini muffin pan.

Cut about a teaspoon off the sugar cookie dough and roll it in chopped almonds and place it in one of the mini muffin cups. Repeat until all the mini muffin cups are full. Bake for 10 to 12 minutes or until very lightly brown. Remove to wire rack and cool completely.

Whip together whipped cream and marscapone cheese until blended. Add in vanilla and a tablespoon of lemon zest. Place a dollop on each sugar cookie muffin.

Slice kiwi and strawberries in small slices. Place one of each on each bite and then sprinkle with a little more lemon zest.

Make sure you have enough--they go very quickly!
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Now for my Penny Meal Monday recipe....

CLASSIC MEATLOAF WITH MASHED POTATOES

These are more thing that I keep on hand for such an emergency. It does take an hour to cook, so keep that in mind.

ground beef: $1.49; potatoes: less than $1.00; other add-ins: about $0.75; TOTAL: less than $3.25!

For the meat loaf, mix until blended the ground beef, egg, 1/2 package of crackers [picture shown is full package] a heaping spoon of tomato sauce [shown is paste--grabbed wrong one for picture!] and sprinkle about 2 teaspoons seasoning [shown is what I always use--TexJoy]. After mixing, press into glass loaf pan and cook on 375 degrees F for 1 hour. Serve with mashed potatoes!

Grilled Shrimp Pitas with Basil Aioli

A delicious and easy recipe from Pampered Chef's "Make it Fresh, Make it Healthy" cookbook.

GRILLED SHRIMP PITAS WITH BASIL AIOLI

1 cup loosely packed fresh basil leaves
1 lemon, divided
3 tablespoons light mayonnaise
3 garlic cloves, pressed, divided
1/4 teaspoon sugar
1/8 teaspoon salt
2 teaspoons olive oil
8 oz medium uncooked shrimp, peeled and deveined, tails removed
1/4 teaspoon coarsely ground black pepper
2 pita pocket bread rounds, cut in half
2 plum tomatoes
2 cups fresh baby spinach leaves
1/2 small cantaloupe, thinly sliced


Finely chop basil. Zest lemon to measure 1 teaspoon. Juice lemon to measure 1 teaspoon. For Aioli, combine basil, zest, mayonnaise and one of the pressed garlic cloves in small bowl; mix well and set aside.

For Vinaigrette, combine lemon juice, sugar and salt in small bowl. Slowly add oil, whisking until well blended. Set Aside.

Combine shrimp, black pepper, and remaining pressed garlic in a medium bowl; mix well. Heat a grill pan over medium-high heat for 5 minutes. Spray with olive oil. Place 2 of the pita halves in pan, top with a heavy press and cook for 20-30 seconds or until grill marks appear. Turn pitas over and repeat. Wrap in foil to keep warm.

Add shrimp to pan, top with press and cook 2-3 minutes or until shrimp are opaque (do not turn shrimp). Add shrimp to aioli, mix well.

Meanwhile, slice tomatoes crosswise. Combine spinach and vinaigrette in small colander; toss gently.

To assemble, fill pita halves with spinach, tomatoes and shrimp; serve with cantaloupe slices.