Chocolate Truffle Pie

1/2 C of pecan pieces, 1 ready to fill chocolate crumb crust, 3/4 C (17 squares) individually wrapped caramels, 1/4 C of canned evaporated milk (not sweetened condensed milk), 1.5 C of semisweet chocolate chips, 1 C of heaving whipping cream, 3 T stick butter


First place the chopped pecans in the bottom


Heat caramels


and evaporated milk in a saucepan over low heat (or in a bowl in the microwave), stirring often until caramels melt and mixture is smooth.


Pour over pecans


Keep on pouring... mMMMM!


Place the chips in a pan


Add 3 T of stick butter


Add 1 C of heavy whipping cream; heat chocolate chips, cream, and butter over low heat


until chocolate melts and the mixture is smooth. Stir frequently.


Pour over caramels


Refrigerate about 4 hours until set.
Serve with whipped cream or cool whip.

Another favorite

My F-I-L surprised us with these on a trip to SAM'S over the weekend. They are quickly becoming a fav. This is a set of 27 pieces of tupperware, and I didn't think we could fit it in our space challenged kitchen, but all of these pieces fit better than the hodge podge of other storage containers we had. These take up less room, have every size we would ever need, all match, and the lids and bases lock together.






Here are some of the great features:

• Lids snap together and to container bases so you can always find the right lid
• Graduated sized containers nest for compact storage
• One lid fits multiple bases
• Square shape for optimal space utilization
• Super-Clarified base to easily see contents
• Microwave / Freezer / Dishwasher Safe
• Thick, durable container walls for everyday use

*and yes, I feel old to be excited, and blogging about new storage containers!! :)

Shrimp Pasta

This is a very easy tasty meal, and can easily be made for 1-2 people or more. My sister shared this one with me. Thanks Heather!


All you need for two: 2 "generous" handfuls of cooked shrimp, 2 T of olive oil, 1 garlic clove chopped, small pinch of red pepper flakes or to taste (I didn't have red pepper flakes, so I just used what I had to season), juice of 1/2 lemon, small handful of chopped parsley, 1/2 lb of linguine, and salt and pepper to taste.

Before you begin start boiling a pot of water to cook the pasta
then...

Over medium heat, heat the olive oil and


Cook the garlic


and chili flakes until fragrant but not browned, about two minutes.


Then add the pasta and cook until your desired tenderness


Add the shrimp and cook in the oil and cook until thawed and warmed through, season with salt, pepper and parsley


Another picture turned wrong, but you get the idea, remove from heat and add the lemon juice. We added some fresh cherry tomatoes at this point and cooked those- completely optional.


Then pour in the pasta


Mix together well, if the pasta is too dry add a little olive oil.


And serve immediately!