Inside-Out Pizza

Hubby's experiment. After adding toppings, he rolled it up. Turned out pretty good - although some of the interior dough didn't cook thoroughly. Maybe use smaller pieces of dough for the roll-ups next time.

Chocolate Muck

That's what my daughter calls her "snow and chocolate syrup" recipe.

Lego Party Pops

My sister made these for a grandson's one-year-old birthday party. Cute, eh? They're dipped marshmallows.

A Dish I Prepare Once a Year: Crab-Stuffed Shrimp

It's a New Year's Eve tradition at our home. I'm often asked, "How do you stuff shrimp?" Here are the basics: shell, devein and butterfly medium-sized raw shrimp. Spread the butterfly "wings" (on the back of the shrimp) so they create a stable base. Flip the tail so it bends the opposite direction. Now, there is a little "bowl" underneath the tail. That's where the stuffing goes.

I make a stuffing of shredded king crab, crushed saltines, Old Bay seasoning, minced garlic, shredded Parmesan cheese and a little mayonnaise to bind it all together. Bake stuffed shrimp at 400 degrees until pink and opaque, with a little bit of brown on the bottom.

Another Round of New Cookbook Magic

"Rustic Italian beef stew," from the Pampered Chef cookbook I gave my hubby for Christmas. Yum. This version has sun-dried tomatoes to give it extra tang. [Not a paid mention for Pampered Chef - they have no knowledge of me, or this post, but I wish they sponsored it]

Hubby in the Kitchen with New Cookbook

Billed as "Italian Stew" - this recipe was found in the new Pampered Chef Soups, Stews, and Chilis cookbook. Basically Italian sausage, canned diced tomatoes, onions, garlic, chicken broth, oregano, pasta and spinach. The reciped called for escarole - but that's not generally available in Boise in the winter. A keeper receipe, by the way.

Cheers to 2012

Got foodie plans? Do tell.