All recipes are listed in alphabetical order. A list of all recipes is provided directly below.
Baked Rice Deluxe Beef Casserole "Glurp"
Blueberry Cake Fruit Topped Triple Chocolate Pizza Cheeseburger Soup Instant Happiness Mac and Cheese
Chicken Tortilla Soup Sausage Breakfast Casserole
Chocolate Chip Pound Cake Spicy Sausage and Penne Casserole
Chocolate Eclair Cake Spicy Penne with Prawns, Chicken, and Bacon
Cookies N' Cream Cookies
Baked Rice
I'm not usually one to rave about rice...I mean there's only so much one can do with rice. However, the following recipe is something very different indeed. Served perfectly with pork chops, this rice dish and the combination of flavors will have you going back for more. A low hassle recipe, it's the go-to recipe for those nights when you just need a little something extra to go with your meal.
Blueberry Cake
I'm a fruit lover. If you know me well, you know that I could survive on bread and fruit alone. One of my favorite fruits is the blueberry. I once tried to plant a blueberry tree with the seeds I found inside, but it didn't work. Maybe it was because I never watered the seeds, or maybe it was because I learned that blueberries actually grew on bushes. I have been blueberry pickin' a few times in my life, and I have so much fun every time. It's hard to put the blueberries in the bucket and not in my mouth. This cake is a super moist, blueberry goodness cake and I hope you enjoy every slice of it!
Keep cake cover
tightly in the refrigerator.
Cheeseburger Soup
Well that just sounds weird. I don't want my cheeseburger in soup form. Yes, you do. Don't worry. It doesn't taste like a Big Mac (yuck) or fast food. It's the ingredients that give this soup its name. This is another fairly easy, delicious recipe for the winter time. This soup is a very hearty meal and will fill you up! Enjoy.
1/2 pound ground beef
3 1/2 cups diced potatoes
1 cup shredded carrot
1 cup chopped onion
3/4 cup chopped celery stalk
3 cups chicken stock
1 teaspoon dried basil
1 teaspoon dried parsley
5 tablespoons butter
8 ounces American cheese / Velveeta, diced
1 1/2 cups milk
1/4 cup flour
1/2 teaspoon each of salt and pepper
Sauté the ground beef and chopped onion in a large skillet/pan over a medium heat. Mix the beef to prevent it sticking to the pan, cook until its browned all over. Drain and set aside, we will use the same skillet next.
Sauté the chopped celery, chopped carrots, parsley and basil in 2 tablespoon of the butter in the skillet. When the carrots are tender, add the chicken stock and bring to the boil. Now add the diced potatoes and cooked beef and simmer gently for 10-12 minutes, or until the potatoes are tender.
In a separate small skillet melt the remaining butter, stir in the flour and cook through until it combines. Whisk in the milk and cook until the whole mixture thickens and becomes smooth. Add this to the soup and bring to the boil one more time. Reduce the heat and mix in the cheese and season. When the cheese has melted remove the pot from the heat.
Recipe courtesy of http://www.cheese-burger.net/recipes/original-cheeseburger-soup.html
I'm not usually one to rave about rice...I mean there's only so much one can do with rice. However, the following recipe is something very different indeed. Served perfectly with pork chops, this rice dish and the combination of flavors will have you going back for more. A low hassle recipe, it's the go-to recipe for those nights when you just need a little something extra to go with your meal.
1 cup white rice
½ cup wild rice
1 10oz beef consomme soup
1 10 oz french onion soup
4 tsp worchestershire sauce
1 stick margarine
Combine rice and liquid in a 9 x 13 x 2 glass pan. Cut margarine in 10 pieces and place randomly on top of rice mixture. Baked at 350 covered for 30 min and then 30 min uncovered. Stir and fluff the rice just before serving.
Blueberry Cake
I'm a fruit lover. If you know me well, you know that I could survive on bread and fruit alone. One of my favorite fruits is the blueberry. I once tried to plant a blueberry tree with the seeds I found inside, but it didn't work. Maybe it was because I never watered the seeds, or maybe it was because I learned that blueberries actually grew on bushes. I have been blueberry pickin' a few times in my life, and I have so much fun every time. It's hard to put the blueberries in the bucket and not in my mouth. This cake is a super moist, blueberry goodness cake and I hope you enjoy every slice of it!
Cake Ingredients:
1 box Butter Cake Mix (Super
moist)
8 oz Sour Cream
4 eggs (big ones)
½ cup oil
¼ cup sugar
¼ cup water
Mix above ingredients
together and beat for 5 minutes. Pour
into 3 or 4 cake pans (I used 3 and sprayed them with Pam) and bake at 350 for
approximately 20 minutes. Cool. Remove cake from pans.
Frosting Ingredients:
1 large carton Cool Whip
8 oz cream cheese
1 ¼ c powdered sugar
1 can blueberry pie filling (I
used Comstock More Fruit blueberry pie filling)
Mix together frosting
ingredients until they are well blended.
Layer cake, frosting, and pie filling, ending with frosting and pie
filling on top.
Cheeseburger Soup
Well that just sounds weird. I don't want my cheeseburger in soup form. Yes, you do. Don't worry. It doesn't taste like a Big Mac (yuck) or fast food. It's the ingredients that give this soup its name. This is another fairly easy, delicious recipe for the winter time. This soup is a very hearty meal and will fill you up! Enjoy.
1/2 pound ground beef
3 1/2 cups diced potatoes
1 cup shredded carrot
1 cup chopped onion
3/4 cup chopped celery stalk
3 cups chicken stock
1 teaspoon dried basil
1 teaspoon dried parsley
5 tablespoons butter
8 ounces American cheese / Velveeta, diced
1 1/2 cups milk
1/4 cup flour
1/2 teaspoon each of salt and pepper
Sauté the ground beef and chopped onion in a large skillet/pan over a medium heat. Mix the beef to prevent it sticking to the pan, cook until its browned all over. Drain and set aside, we will use the same skillet next.
Sauté the chopped celery, chopped carrots, parsley and basil in 2 tablespoon of the butter in the skillet. When the carrots are tender, add the chicken stock and bring to the boil. Now add the diced potatoes and cooked beef and simmer gently for 10-12 minutes, or until the potatoes are tender.
In a separate small skillet melt the remaining butter, stir in the flour and cook through until it combines. Whisk in the milk and cook until the whole mixture thickens and becomes smooth. Add this to the soup and bring to the boil one more time. Reduce the heat and mix in the cheese and season. When the cheese has melted remove the pot from the heat.
Recipe courtesy of http://www.cheese-burger.net/recipes/original-cheeseburger-soup.html
Chicken Tortilla Soup
This recipe is super easy and probably doesn't give me much credibility as a cook, but it's one of my favorite soup recipes. My mom makes this whenever the family might not be together for dinner because it's really simple and can be touched up in the microwave in a few seconds. The beans and Rotel are her own additions, and I believe they make all the difference in the world. As winter approaches, warm soup is always comforting and good for the soul. Enjoy!
1 package Bear Creek Tortilla Soup mix
1 rotesserrie chicken, shredded
1 can Northern beans
1 can regular Rotel
Cook the soup mix according to the instructions, the add the additional ingredients.
Serve with shredded cheese and tortilla chips.
Chocolate Chip Pound Cake
This is by far my absolute favorite dessert. I'm not a huge cake fan, I usually prefer cookies or brownies, but this is my mom's famous chocolate chip pound cake recipe. I have requested this every year for as long as I can remember for my birthday and one of my aunts has begun to do the same. It's not just a chocolate cake. This cake is moist, rich, and unbelievably tasty. You'll find yourself sneaking little bites and pieces for breakfast, lunch, and dinner. Enjoy! (that's an understatement)
1 (18.25) box of yellow cake mix with pudding
½ cup sugar
1 (3.9 ounce) box chocolate instant pudding
¾ cup vegetable oil
¾ cup water
4 large eggs
1 (8 ounce) carton of sour cream
1 (6 ounce) package semi-sweet chocolate morsels
1 teaspoon vanilla flavoring
Sifted powdered sugar
Combine
cake mix, sugar, and pudding mix, stirring with a wire whisk to remove lumps.
Add oil, eggs, water, and sour cream, stirring until smooth. Stir in vanilla
and chocolate morsels. Pour into a greased and floured 12-cup Bundt pan or a
10-inch tube pan. Bake in a 350 degree oven for one hour or until wooden pick
inserted in center comes out clean.
Cool in pan for 15 minutes before removing. Let cool completely and sprinkle with sifted powdered sugar. MMMMMMMMM!!!! Delicious
Chocolate Eclair Cake
This is again, a very easy recipe. But it helps to remember that I am a college student and any recipe that is easy, but also delicious is a winner in my book. My mom is famous for this recipe amongst our family and gets requests from nieces and nephews for this dessert on their birthday. Funny story about this recipe (or at least I think it's funny). The first time I ever made this cake, instead of vanilla for the icing, I accidentally put in Red food dye. They were in similar looking containers...sort of. Although we managed to scoop out most of the food dye, my chocolate eclair cake icing had a very nice magenta tint. And guess what? I was complimented on its color. But shhh. It's our little secret.
Brace yourselves ladies and gentlemen. You won't be able to restrain yourself to just one piece.
2 packages French vanilla instant pudding
1 box graham crackers
3 cups milk
1 medium-sized cool whip (12 oz)
Combine pudding and milk. Beat until thick, fold in cool whip.
In a 9 x 13 pan, layer the bottom with 1 of the three packages of graham crackers that come in a box (whole not crushed). Top will half the pudding mix, then another package of graham crackers, the rest of the pudding mix, ending with a layer of crackers on top.
Icing:
1/3 cup cocoa
¼ cup evaporated milk
1 cup sugar
1 stick of butter
1 tsp vanilla
Bring cocoa, sugar and milk just to a boil, stirring constantly. Let cool one minute and stir in butter and vanilla. Mix thoroughly and pour over cake. (Chopped pecans on top are optional) Refrigerate overnight before serving.
Cookies N' Cream Cookies
1/2 cup butter, at room temperature
6 tbsp sugar
6 tbsp brown sugar
1 egg
1 tsp vanilla
1-1/4 cup flour
1/2 tsp baking soda
1/2 tsp salt
12 Oreo's, broken up into small pieces
Preheat the over to 350 degrees.
-In the bowl of an electric mixer, cream together the butter and sugars until light and fluffy (about 2-3 minutes).
- Add egg and vanilla and beat until well mixed.
- In a medium bowl, whisk together flour, baking soda, and salt.
- With the mixer on low, slowly add the dry ingredients into the wet until just combined.
- Gently fold in Oreo pieces.
- Scoop dough onto an ungreased cookie sheet (I prefer baking stone) about 1-2" apart.
- Bake for 8-10 minutes, until the edges just start to brown. Let cool on baking sheet for a few minutes, then transfer to a cooling rack to cool completely.
Recipe yields about 20-30 cookies.
*I like to leave the cookie dough in the refrigerator for about 10-15 minutes to harden some before baking the cookies. This will allow the cookies to rise when they bake rather than flatten out.
Deluxe Beef Casserole "Glurp"
Deluxe Beef Casserole was one of my grandmother's favorite meals and she nicknamed it "Glurp". (If you make it, you'll see why). After battling Alzheimer's disease for just over six years, she recently passed away. Every time that my family make this meal, it brings her back to us for a little while. Also, its super delicious! So, if you are looking for a meal that isn't too complicated but still tastes like it was made with lots of love, look no further. Enjoy!
Deluxe Beef Casserole "Glurp"
Deluxe Beef Casserole was one of my grandmother's favorite meals and she nicknamed it "Glurp". (If you make it, you'll see why). After battling Alzheimer's disease for just over six years, she recently passed away. Every time that my family make this meal, it brings her back to us for a little while. Also, its super delicious! So, if you are looking for a meal that isn't too complicated but still tastes like it was made with lots of love, look no further. Enjoy!
1 ½ lbs. lean ground beef
3 tablespoons butter
2 (8 oz) cans tomato sauce or 1 (15 oz) can
8 oz thin noodles cooked
1 cup cottage cheese ( lowfat)
1 8 oz cream cheese
1 8 oz sour cream
1/3 cup chopped onion
Cook noodles according to package directions. Brown Ground beef and onion in margarine and add tomato sauce. Combine cottage cheese, cream cheese, and sour cream in a bowl. Spread half the drained noodles in a 13 x 9 x 2 baking dish and top with cheese mixture. Add remaining noodles. Spread meat and tomato mixture on top. Cover with tin foil and bake in a 375 degree oven for 30 minutes or so. Uncover and bake 15 minutes more.
Yields about 10 servings.
Fruit Topped Triple Chocolate Pizza
Sausage Breakfast Casserole
So you remember how Chocolate Eclair Cake is my favorite dessert? Well, Sausage Breakfast Casserole is my favorite breakfast recipe. Served at our home every year on Christmas morning, this casserole is to die for. I haven't met one person who doesn't this breakfast casserole. It's the best way to start my favorite holiday (and the next few days following). So, try something new this year for Christmas morning and share this tasty treat with me!
Fruit Topped Triple Chocolate Pizza
First of all, the name just sounds delicious. It’s a cookie
cake, with white chocolate topping cream topping, fruit, and drizzled with
chocolate. I have made this dessert twice, both times for my boyfriend’s family
(in an effort to impress them I suppose). Gerad, Ben’s brother, fell in love
with this dessert and ate the entire cake before Ben could even get a slice! I
made it again for his birthday and will be making it again soon as per his
request. This time, I hope Ben gets to try a slice!...before I eat it all :)
1 package (18 ounces) refrigerated cookie dough
2 squares (1 ounce each) white chocolate for baking
8 ounces cream cheese, softened
¼ powdered sugar
1 cup, thawed frozen whipped topping
12-16 strawberries, cut in half
1 can (11 ounces) mandarin orange segments, drained
¼ cup semi sweet chocolate morsels
1 teaspoon vegetable oil
Preheat oven to 350 degrees. Shape cookie dough into a ball
and place in the center of a large round baking stone. Using a lightly floured
baker’s roller (or your hands) roll out into a 12 inch circle (should be about
¼ inch thick). Bake 12-15 minutes. Do
not over bake. Cookie will be soft. Let cool for 10 minutes before loosing
cookie from stone using a serrated bread knife. Let cookie cool completely on stone.
Place white chocolate and milk in a small batter bowl.
Microwave on high for 1 minute. Stir chocolate mixture until smooth. Additional
20-30 seconds may be necessary. In a classic batter bowl, combine cream cheese
and powdered sugar. Mix well. Gradually stir in the white chocolate mixture,
mixing until smooth. Fold in the whipped topping. Spread evenly across entire
cookie.
Arrange strawberries and mandarin oranges over the cream
cheese mixture. (I find the concentric, alternating circles looks the best). Heat
chocolate morsels and vegetable oil in microwave for 30 seconds on high (or
until melted and smooth). Drizzle over fruit. Refrigerate for at least 30
minutes. Serve in wedges.
Instant Happiness Mac and Cheese
This is one of the first recipes I cooked from the cookbook "100 Recipes Every Woman Should Know". I bought this cookbook for myself before I went to college thinking that I would be cooking a lot in college...but my kitchen isn't nearly big enough this year for cooking. Next year, I will be trying many more of these recipes. I cooked this recipe for Ben's family and got wonderful reviews. The crumbly topping is my favorite part, but when you see the combination of different cheeses in this recipe, it will be hard to pick a favorite part. No more Kraft Mac and Cheese. Take a little extra time and effort for this delicious recipe!
Topping
1 tablespoon unsalted butter, melted
1/4 cup break crumbs (Panko)
2 tablespoons freshly grated Parmigiano- Reggiano cheese
Macaroni
1/2 pound elbow macaroni
2 tablespoons unsalted butter, plus more for greasing the baking dish
1 1/2 tablespoons all-purpose flour
1 cup whole milk
1 cup coarsely grated extra-sharp Cheddar cheese (about 4 oz)
1 cup coarsely grated fontina cheese (about 4 oz)
1 cup coarsely grated Gruyere cheese (about 4 oz)
2 tablespoons freshly grated Parmigiano-Regiano cheese
Salt and freshly ground pepper
Preheat oven to 400 degrees and position the oven rack in the middle of the oven. Make the topping: In a small bowl, combine the melted butter with the bread crumbs and Parmigiano-Reggiano cheese, stirring well. Set aside.
Make the macaroni: Butter a 1-1 1/2 quart glass or ceramic baking dish or a 9-inch pie dish and set it aside. Bring a large pot of salted water to a boil. Add the macaroni and cook according to package directions, until al dente. Reserve 1/4 cup cooking water and drain the macaroni in a colander.
Make the cheese sauce: In a small heavy saucepan, melt the 2 tablespoons butter over moderately low heat and whisk in the flour until spoon. Cook the mixture, (called a roux), whisking constantly, for 1 minute, then whisk in the milk. Turn the heat up to high and bring the sauce to a boil, whisking constantly. Turn the heat down to low and simmer, whisking occasionally, for 2 minutes longer. Add the cheeses, whisking, until melted and smooth. Add salt and pepper to taste.
In a large bowl, combine the macaroni, reserved cooking water, and cheese sauce, stirring to coat. Transfer to the prepared baking dish. Sprinkle the bread crumb topping evenly over the macaroni and bake 20 minutes, until golden and bubbling. Let rest 5 minutes before serving.
Recipe courtesy of: 100 Recipes Every Woman Should Know by Cindi Leive
Instant Happiness Mac and Cheese
This is one of the first recipes I cooked from the cookbook "100 Recipes Every Woman Should Know". I bought this cookbook for myself before I went to college thinking that I would be cooking a lot in college...but my kitchen isn't nearly big enough this year for cooking. Next year, I will be trying many more of these recipes. I cooked this recipe for Ben's family and got wonderful reviews. The crumbly topping is my favorite part, but when you see the combination of different cheeses in this recipe, it will be hard to pick a favorite part. No more Kraft Mac and Cheese. Take a little extra time and effort for this delicious recipe!
Topping
1 tablespoon unsalted butter, melted
1/4 cup break crumbs (Panko)
2 tablespoons freshly grated Parmigiano- Reggiano cheese
Macaroni
1/2 pound elbow macaroni
2 tablespoons unsalted butter, plus more for greasing the baking dish
1 1/2 tablespoons all-purpose flour
1 cup whole milk
1 cup coarsely grated extra-sharp Cheddar cheese (about 4 oz)
1 cup coarsely grated fontina cheese (about 4 oz)
1 cup coarsely grated Gruyere cheese (about 4 oz)
2 tablespoons freshly grated Parmigiano-Regiano cheese
Salt and freshly ground pepper
Preheat oven to 400 degrees and position the oven rack in the middle of the oven. Make the topping: In a small bowl, combine the melted butter with the bread crumbs and Parmigiano-Reggiano cheese, stirring well. Set aside.
Make the macaroni: Butter a 1-1 1/2 quart glass or ceramic baking dish or a 9-inch pie dish and set it aside. Bring a large pot of salted water to a boil. Add the macaroni and cook according to package directions, until al dente. Reserve 1/4 cup cooking water and drain the macaroni in a colander.
Make the cheese sauce: In a small heavy saucepan, melt the 2 tablespoons butter over moderately low heat and whisk in the flour until spoon. Cook the mixture, (called a roux), whisking constantly, for 1 minute, then whisk in the milk. Turn the heat up to high and bring the sauce to a boil, whisking constantly. Turn the heat down to low and simmer, whisking occasionally, for 2 minutes longer. Add the cheeses, whisking, until melted and smooth. Add salt and pepper to taste.
In a large bowl, combine the macaroni, reserved cooking water, and cheese sauce, stirring to coat. Transfer to the prepared baking dish. Sprinkle the bread crumb topping evenly over the macaroni and bake 20 minutes, until golden and bubbling. Let rest 5 minutes before serving.
Recipe courtesy of: 100 Recipes Every Woman Should Know by Cindi Leive
Sausage Breakfast Casserole
So you remember how Chocolate Eclair Cake is my favorite dessert? Well, Sausage Breakfast Casserole is my favorite breakfast recipe. Served at our home every year on Christmas morning, this casserole is to die for. I haven't met one person who doesn't this breakfast casserole. It's the best way to start my favorite holiday (and the next few days following). So, try something new this year for Christmas morning and share this tasty treat with me!
6 slices white bread ( trim crust off)
butter
1 lb bulk sausage
1 ½ cups colby jack cheese
6 eggs beaten
2 cups half and half
1 tsp salt ¼ tsp pepper
Remove crust from bread. Spread bread slices with butter and place in a greased 13 x 9 x 2 inch dish and set aside (place buttered side down)
Cook sausage until browned, stirring to crumble. Drain well. Spoon over bread slices, sprinkle with cheese. Combine eggs, half and half and salt and pepper. Mix well and pour over cheese. Cover casserole and chill overnight. Remove from refrigarator 15 minutes before baking. Bake casserole uncovered at 350 for 45 minutes or until set.
Spicy Sausage and Penne Casserole
My mom is usually the one that cooks in our house. My dad is definitely the grill master, but he doesn't spend much time cooking meals in the kitchen. For whatever reason, one night he decided to cook dinner for us and came across the recipe. It immediately became one of my favorites and we've had it numerous times since them. Good job Dad!
8 ounces mini penne pasta or elbow macaroni
12 to 16 ounces smoked andouille sausage, thinly sliced (we use smoked beef sausage)
1/2 cup chopped red or green bell pepper
1 1/2 cups milk
2 cups shredded Cheddar cheese
1 teaspoon Creole seasoning
1/2 to 1 cup soft fine bread crumbs tossed with 2 to 3 teaspoons melted butter
Salt and pepper, to taste
Spicy Sausage and Penne Casserole
My mom is usually the one that cooks in our house. My dad is definitely the grill master, but he doesn't spend much time cooking meals in the kitchen. For whatever reason, one night he decided to cook dinner for us and came across the recipe. It immediately became one of my favorites and we've had it numerous times since them. Good job Dad!
8 ounces mini penne pasta or elbow macaroni
12 to 16 ounces smoked andouille sausage, thinly sliced (we use smoked beef sausage)
1/2 cup chopped red or green bell pepper
1/2 cup
chopped onion
1 1/2 cups milk
2 cups shredded Cheddar cheese
1 teaspoon Creole seasoning
1/2 to 1 cup soft fine bread crumbs tossed with 2 to 3 teaspoons melted butter
Salt and pepper, to taste
2 tablespoons
butter
Cook pasta following package directions; drain, rinse,
and set aside.
In a large saucepan or skillet, cook the andouille
sausage with onion and bell pepper until onions are translucent. Remove the
sausage mixture to a plate and set aside.
Heat oven to 350°. Lightly grease a 2-quart casserole or
spray with nonstick cooking spray.
Melt 2 tablespoons of butter in the same skillet over
medium heat; stir in flour until blended. Gradually add the milk and Creole
seasoning.
Cook, stirring constantly, until thickened. Add the
cheese and stir until melted. Taste and add salt and pepper, as needed. Stir in
the drained pasta and sausage mixture. Spoon into the prepared casserole.
Sprinkle bread crumbs over the top of the casserole.
Bake for 30 minutes, or until topping is browned and casserole
is bubbly.
Serves 5 to 6.
Courtesy of SouthernFood.about.com
Spicy Penne with Prawns, Chicken, and Bacon
Last night, a friend and I had a urge to cook something new. We both have a love for pasta, so we just googled "Pasta recipes". There are thousands upon thousands of pasta recipes out there, but we chose this one. Courtesy of allrecipes.com, this pasta recipe has an amazing cajun flavor and if you use fresh shrimp like we did, this recipe is truly a winner winner, chicken dinner. This is the first recipe that I have posted that I found completely on my own and tried before my momma did! So now it's her turn to try out my great recipe. Enjoy!
Spicy Penne with Prawns, Chicken, and Bacon
Last night, a friend and I had a urge to cook something new. We both have a love for pasta, so we just googled "Pasta recipes". There are thousands upon thousands of pasta recipes out there, but we chose this one. Courtesy of allrecipes.com, this pasta recipe has an amazing cajun flavor and if you use fresh shrimp like we did, this recipe is truly a winner winner, chicken dinner. This is the first recipe that I have posted that I found completely on my own and tried before my momma did! So now it's her turn to try out my great recipe. Enjoy!
1 (8 ounce) package uncooked penne
pasta
2
skinless, boneless chicken breast halves - cubed
5
slices bacon
3
cloves garlic, chopped
1
(26 ounce) jar spicy red pepper pasta sauce
1/2
pound medium shrimp - peeled and deveined
1
fresh red chile pepper, finely chopped
1
cup grated Parmesan cheese
Bring a large pot of lightly salted water to a boil. Place penne
pasta in the pot, cook for 8 to 10 minutes, until al dente, and drain.
Place chicken, bacon, and garlic in a large skillet over medium
heat, and cook 10 minutes, until bacon is evenly brown and chicken juices run
clear. Drain grease.
Mix pasta sauce into skillet. Continue cooking until sauce is
heated through. Mix in shrimp. Cook 2 minutes, or until shrimp are opaque. Stir
in chile pepper. Toss with cooked pasta and 1/2 the Parmesan cheese just before
serving. Garnish with remaining Parmesan.
