Shrimp Fettuccine

Salt
Pepper
12 ounces fettuccine
Olive oil or butter, for tossing
3/4 pound large or med shrimp (about 16), peeled and deveined, tails removed
3 cloves gatrlic chopped
fresh parsley chopped
1 stick (8 tablespoons) butter
2 cups heavy cream
2 pinches freshly grated nutmeg
1 1/2 cups freshly grated Parmigiano-Reggiano cheese


Directions
Bring a large pot of water to a boil, and salt generously. Add the pasta, and boil according to package directions until al dente, tender but still slightly firm. Strain, and toss with a splash of oil.
Meanwhile, arrange the shrimp in a single layer on a large pie pan or paper plate, and pat them with a paper towel until completely dry. Season with salt and pepper.
Heat a large skillet over medium heat, and add 2 tablespoons of the butter. add garlic cook till fragrant, raise the heat to medium-high, and invert the plate of shrimp over the skillet so the shrimp fall into the pan all at once. Cook the shrimp, without moving them, until the underside is pink, 1 to 2 minutes. Flip the shrimp, and cook until fully pink and cooked through, about 2 minutes more. Transfer the shrimp to a bowl.
Reduce the heat to medium, and add the remaining 6 tablespoons butter. Scrape the bottom of the skillet with a wooden spoon to release any browned bits. When the butter has mostly melted, whisk in the cream and nutmeg and bring to a simmer, then cook for 2 minutes. add fresh parsley to taste, Lower the heat to keep the sauce warm.
Whisk the Parmigiano-Reggiano into the sauce. Add the shrimp and cooked pasta, and toss well. Season with salt and pepper. Serve hot in heated bowls.

CrockPot Split Pea soup

INGREDIENTS
16 ounce bag green split peas, rinsed well and drained
2 carrots peeled and chopped small
2 ribs celery chopped small
1/2 cup finely chopped white or yellow onion
1 tablespoon minced garlic
1/3 cup chopped fresh Italian flat leaf parsley
1 tablespoon chopped fresh thyme
1 bay leaf
1 teaspoon salt plus additional as needed
Fresh ground pepper to taste
1 meaty ham bone
6 cups low-sodium chicken broth or water, as needed to cover

INSTRUCTIONS
Layer the ingredients, through the ham bone, in a slow cooker in the order listed. Add about 4 to 5 cups of chicken broth, just enough to cover ingredients. Reserve remaining chicken broth for later. Cover and cook on LOW for 8 to 10 hours.
Stir occasionally during cooking time. When peas are tender, remove ham bone to a cutting board. Pull off tear the ham into small pieces and return it to the slow cooker. Discard ham bone and bay leaf. Use a spoon to lightly mash some of the peas against the side of the slow cooker and stir until nice and creamy, adding more broth, if needed, to reach desired consistency. Taste and season with additional salt and pepper, as needed.
This soup freezes exceptionally well. Freeze cooled soup in freezer containers. Thaw overnight in the refrigerator and then reheat in microwave or in a saucepan on the stove. When reheating, thin with a little water or chicken broth, if desired.

Crusty Artisian Bread

Found this recipe during the Corona virus shutdown..so delish

3 cups flour
1/4 tsp yeast
1 tsp salt
1-1/2 hot water
In a bowl mix dry ingredients first
add very hot water
mix with wooden spoon till combined
cover with plastic
let sit 3 to 5 hours
on a floured surface quickly roll the dough with a scraper in flour - no kneading required
transfer dough to a parchment paper lined bowl. let rest while oven heats up.
Heat oven to 450 and put a large pot or caldero with a lid in the oven to warm up. One meant for cooking in oven. i just use my turkey roaster
when oven is heated transfer dough to pot (parchment paper and all and close the lid. bale for 30 min. then bake another 10 min with out lid to desired brown color

Jerralee's Chocolate chip cookies

Jerralee went off to college and came back with the best chocolate chip cookie recipe we have ever had. So good!

1/2 cup shortning
1/2 cup butter
1 cup sugar
1 cup brown sugar
2 eggs
1 tsp vanilla

Mix wet ingredients first. Mix dry Ingredients in seprate bowl:

2 1/2 cup flour
1 tsp salt
1 tsp baking powder
1 tsp baking soda


Mix all ingredients together, add 1 cup chocolate chips
Bake at 350 for 8-10 min