Cool Whip Candy

My child has made this post difficult but I will try to see if I can eek it out before he turns the computer off beneath my feet. This recipe is a very easy and yummy mint truffle (or omit the mint if you don't like it). I have had this recipe for a long time and I love it. I made them again for a shower the other day...

• 8 oz Cool Whip, thawed
  
• 3 Large Hershey's Milk Chocolate bars, around 12-13 oz.
• 3/4 tsp mint extract
  
• 1/2 C graham cracker crumbs

Break up the chocolate bars into squares, put in a microwave safe dish and melt on half power for 30 second intervals, stirring after each time, until you have a smooth and creamy bowl of melted chocolate, but don't overdo it.

Stir into cool whip in a larger bowl. Stir in mint extract to taste. Again, don't overdo it. :) Refrigerate of freezer shortly until the mixture is pretty firm and can be scooped into small balls. Drop about a tablespoonful at a time into graham crumbs and shape into balls. Place of waxed paper and chill until ready to serve.

Shrimp and Cheesy Grits

We love grits and southern food, and we also love seafood, so this dish was an instant classic. Tyler loved it, and so did I. Pretty easy too.

• 2 red and/or yellow sweet peppers
• 1/2 cup quick cooking hominy grits
• 1/2 cup shredded Mexican cheese blend (2 oz.)
• 1-1/2 lb. medium shrimp, peeled and deveined, tails intact
• 1/2 tsp. chili powder
• 1/4 cup olive oil
• 1 cup cilantro sprigs
• 1 Tbsp. cider vinegar
• Lemon wedges and cilantro sprigs, optional

Directions

1. Halve, seed, and coarsely chop peppers. In medium saucepan heat 1-34 cups water to boiling. Stir in grits and peppers. Return to boiling. Reduce heat. Simmer, covered, 5 minutes, until most water is absorbed and grits are tender. Stir in cheese. Sprinkle salt and pepper. Cover; keep warm.

2. In bowl toss shrimp with chili powder. Heat 1 tablespoon oil in large skillet over medium-high heat. Add shrimp. Cook and stir 3 to 4 minutes or until shrimp are opaque.

3. In food processor combine remaining oil, cilantro, vinegar, and 2 tablespoons water. Drizzle over shrimp and grits. Serve with lemon and cilantro. Makes 4 servings.