This is super tasty and foolishly easy…so long as you have a slow cooker.

Take 1-4 pounds of peeled and devained raw shrimp and drop them into the slow cooker.
Cover with a light beer (I use Carona).
Flavor with 1 bag of Crab and Shrimp Boil (available at most grocery stores  in the seasoning section).

Set on low. Open bottle of bubbly to sip while looking out the window.

Come back in 60-90 minutes. Enjoy!

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Covered and let sit for 2 minutes. Served on a bed of spinach and garnish with super-food avocado.

I love Nanaimo bars. They come from a little fishing village in Canada named Nanaimo. I’ve tried a few recipes, but this one is the best by far. My mom, Christie, found this one and I only felt compelled to change it a touch. She uses walnuts, I use peanuts. I’ve tried almonds and hazelnuts, but found they were too dry for this dish.

BASE

1/2 C butter
1/4 C sugar
5 T cocoa
1 egg
1 C Chopped nuts
1/2 C fine coconut
2 C crushed graham crackers

Place first 3 ingredients in pan over low heat and stir until the butter is almost totally melted. Cool and add remaining ingredients. Mix well. Press firmly in 8 or 9 inch square pan. Flatten into pan with flat-bottomed measuring cup.  Cover will filling.

FILLING

1/2 C butter
2 T instant vanilla pudding
3 T milk
2 C confectioners’ sugar

Soak pudding mix in milk. Cream butter and add pudding mixture and confectioners’ sugar alternating. If it isn’t a lovely frosting consistency, then add a touch more milk until it does. Spread on top of chocolate base then pour  chocolate topping over the filling.

TOPPING

2 T butter
6 squares bitter chocolate

Melt over low heat stirring then pour over filling.

• 8” or 9” pan is great
• Refrigerate the pan until well set before slicing (and keep extra bars in fridge)
• It’s very rich, tiny bars are more appropriate
• Remove from fridge about 20 minutes before serving. Like cheese, they need a few minutes to release all their tasty flavors.

2 hardboiled eggs per person
2 oz. crab meat per person

Directions:
Dice the eggs and made egg salad as you would for a sandwich.

Ingredients For Sauce:
Best Foods mayo to taste
Yellow mustard to taste
Garlic and cracked pepper
2 tsp. lemon juice
½ T. Red Rooster Sauce (or other spicy flavoring)

Directions:
Mixed all together until it was creamy, but not “wet” with mayo.
Served (by ice-cream scoop full) on a bed of spicy arugula
Served with: cucumber slices, hearty whole-grain bread with Cortina Olive Oil and aged balsamic.

Ingredients:
Filling
½ pound soft butter
3+ cups cream-style peanut butter
2 ¼ cups brown sugar
2 cup granulated sugar
½ tablespoon corn syrup
½ tablespoon vanilla
4 teaspoons soda
6 eggs
1 cup chocolate chips
1 ½ cups plain M&Ms
9 cups rolled oats
*yep, no flour for these monsters!

Cream butter with peanut butter. Add, in order, blending after each addition: brown sugar, white sugar, corn syrup, vanilla, soda, eggs, chocolate chips,
M&Ms and rolled oats.

Directions:

Use and ice-cream scoop to dip out dough.
Flatten cookies on ungreased baking sheet, leaving ample room for spreading. About 8 cookies for a large cookie sheet. Bake in preheated oven at 350 degrees, 14-15 minutes. After cooling a minute or two, carefully remove to wire rack for complete cooling.
Yields 35-40 giant cookies. Enjoy!

3L pre-made pineapple/ orange/ guava juice
20 oz. crushed pineapple
(juice & all)
1 orange & two limes
(juiced & sliced)
2 bottles low tannin red
(something with spice)
Sugar to taste
(about 2 tbsp)

Directions:

Do not add ice to this but do serve on the rocks. Enjoy!