Cornmeal Blueberry Cookies

As you probably have already figured out, my mom and I LOVE to make COOKIES…all types of cookies! We saw this is Kim Boyce’s cookbook called “Good to the Grain”, a healthy cookbook we bought in Colorado. When we saw the recipe and picture for these Cornmeal Blueberry Cookies, we had to give them a try! They are the weirdest tasting cookie I’ve ever eaten, but I say that in a good way 🙂 This recipe is a cross between eating cornbread and cookies. Sounds weird doesn’t it??? But, they are sooo good! I ate 3 the first day and one the next morning; they are quite addicting. I love the dried blueberries in them, and I feel like I am eating healthy because these cookies are not super sweet…you can definitely taste the cornmeal in them. The sprinkled sugar on top adds the perfect amount of sweetness, and they look like crinkle cookies/ gingersnaps.

I definitely recommend making Cornmeal Blueberry Cookies if you are in the mood for something new! My husband is extremely picky and he even said these were “okay”, so I would say that is pretty good. He absolutely hates trying new recipes and would rather me just make chocolate chip cookies, tacos, or spaghetti every single day. He is a creature of habit. I, on the other hand, love to experiment, so here is to trying something new!!!

Cornmeal Blueberry Cookies
Ingredients
DRY MIX
2 cups corn flour
2 cups all-purpose flour
1 cup finely ground cornmeal (do not use medium or coarse grind)
1 1/2 tsp cream of tarter
2 tsp kosher salt

WET MIX
8 ounces (2 sticks) cold unsalted butter, cut in 1/2-inch pieces
2 cups dark brown sugar
2 eggs
1/4 cup whole milk
1 cup dried blueberries (unsweetened or lightly sweetened)

FINISH
1/2 cup sugar

Directions
1. Preheat oven to 350 degrees F. Rub two baking sheets with butter.
2. Sift the dry ingredients into a large bowl, pouring back into the bowl any bits of grain or other ingredients that main remain in the sifter, and set aside.
3. Add the butter and brown sugar to the bowl of a standing mixer fitted with the paddle attachment. Turn the mixer to low speed and mix until the butter and sugar are combined, then increase the mixer speed to medium and cream for 2 minutes. Use a spatula to scrape down the sides and bottom of the bowl. Add the eggs, one at a time, mixing until each is combined.
4. Add the flour mixture to the bowl and blend on low speed until the flour is barely combined, about 20 seconds. Scrape down the sides of the bowl. Add the milk and blueberries. Slowly mix until the dough is evenly combined.
5. Pour the finished sugar into a bowl. Scoop mounds of dough, each about 3 tablespoons in size, form them into balls and set them on a plate. Dip each ball into the sugar, coating it lightly. Arrange the balls on the baking sheets, leaving about 3 inches between them. The balls of dough that don’t fit on this round of baking can be dipped in sugar and chilled.
6. Bake the cookies for 20 to 22 minutes, rotating the sheets halfway through. The cookies will puff up and crack at the tops and are ready to come out when the sugar crust is golden brown and the cracks are still faintly yellow.
7. Repeat with the remaining dough. These cookies are best eaten warm from the oven or later that same day. They’ll keep in an airtight container for up to 3 days.

Yield: 2 dozen cookies
Recipe from: “Good to the Grain” by Kim Boyce

Blueberry Brioche Bread Pudding with Bourbon Sour Cream Sauce

My mom and I decided to try something new and make Blueberry Brioche Bread Pudding. It was quite tasty, and had a light, airy texture from the brioche bread. You can serve it warm, with the cold bourbon sauce on top, but I like eating bread pudding cold; after it has soaked in all the flavors from the custard. I still top it with the sour cream sauce. This recipe comes from Helen Thompson’s book, “Dallas Classic Desserts“. This bread pudding recipe is a favorite at Social, a swanky casual/elegant restaurant at the luxurious Hotel Lumen, a Dallas Boutique Hotel.

Soak dried blueberries in hot water until softened, but not mushy. Drain.

Whisk together the half-and-half, 9 tbsp sugar, eggs, and vanilla.

Brush 9 x 13 inch pan with melted butter. Line the bottom of the pan with a layer of sliced brioche.

Sprinkle with one-third of the blueberries and custard.

Repeat process three times, ending with a top layer of brioche.

Bake at 325 degrees for 40 minutes, covered in foil, in a water bath. Remove foil and sprinkle remaining sugar on top. Bake for 10 minutes longer.

To make sauce, whisk together sour cream, bourbon, brown sugar, and vanilla.

To serve, slice into 3-inch squares and top with a dollop of bourbon sauce. Add fresh berries, if desired.

Blueberry Brioche Bread Pudding with Bourbon Sour Cream Sauce
Ingredients
Blueberry Bread Pudding
1/2 loaf brioche (14 ounces), cut in 1/4 inch slices
*4 ounces dried blueberries (see note below)
2 cups half-and-half
2/3 cup granulated sugar
4 large eggs
1 1/2 tsp vanilla extract
1 tbsp unsalted butter, melted
Fresh blueberries, to garnish

*Note: you may substitute 1 cup fresh blueberries for the dried blueberries; however, dried blueberries have a much more intense flavor and less water than fresh berries.

Bourbon Sour Cream Sauce
1 cup sour cream
2 tbsp brown sugar
1 to 2 tbsp bourbon (we omitted…didn’t have any, plus I hate the taste of alcohol)
1/2 tsp vanilla extract

Directions
1. Preheat oven to 325 degrees. Brush 1 tablespoon of melted butter on the bottom and along the sides of a 9 x 13 inch baking dish.
2. To prepare the bread pudding, trim the crust from the brioche. Set aside. Soak the dried blueberries in hot water to cover until softened, but not mushy. Drain and set aside.
3. Whisk together the half-and-half, 9 tablespoons of sugar, the eggs, and vanilla in a medium bowl until smooth. Line the bottom of the prepared baking dish with a layer of sliced brioche. Sprinkle one-third of the blueberries on the bread. Top with one-third of the custard mix. Repeat this process three times, ending with a top layer of bread. Press down lightly to soak the top layer and cover with any remaining custard mix.
4. Cover tightly with foil, but do not allow the foil to touch the pudding. Put the bread pudding pan into a larger pan and add warm water to the larger pan to reach two-thirds of the way up the baking pan.
5. Bake the pudding for 40 minutes. Carefully remove the foil and discard. Sprinkle the top of the pudding with the remaining sugar. Bake for 10 minutes more to melt the sugar and create a glaze. Carefully remove the bread pudding pan from the water bath and allow to cool in the pan.
6. To prepare the sauce, whisk together the sour cream, brown sugar, 1 tablespoon bourbon, and vanilla until the brown sugar dissolves. Add more bourbon to taste, if desired.
7. To serve, slice the bread pudding into 3-inch squares and serve warm with fresh berries and a dollop of the bourbon sauce. If you wish, you can decorate the plate with strawberry sauce.

Serves: 6 to 8

Chicken Salad…the Way I Like It

Her is “kind of” of a recipe for chicken salad. I say “kind of” because I did not measure anything out; I just put in the amounts I thought fitting. In addition to chicken and celery, I added grapes, almonds, and red onions to the mixture. I think you can make this however you like. If you like dried cranberries, add them, while leaving out the grapes. If you don’t like nuts, leave them out. My mom puts pecans in hers, and leaves the celery out for my sister. I think you get the point…chicken salad is a recipe that YOU are in control of. Enjoy!! I love to eat mine on a bed of spinach, coupled with a Neiman Marcus popover and strawberry butter.

Dice your red onion and celery, and halve the grapes.

Poach chicken and cut into cubes. Place in large bowl.

Add celery, red onion, grapes, and almonds to chicken.

Combine half-and-half and mayonnaise in small bowl.

Pour sauce over chicken mixture to coat.

Serve over a bed of spinach or make a chicken salad sandwich on whole wheat bread.

Chicken Salad…the Way I Like It

Ingredients
Diced poached chicken
Minced celery
Diced grapes
Mayonnaise
Red onion, finely diced
Sliced almonds
Salt and pepper

Directions
1. Transfer the diced chicken to a mixing bowl.
2. Add the celery, grapes, almonds, mayonnaise, and season with salt and pepper.
3. Fold the ingredients gently to combine and adjust the seasonings to taste. Cover and let chill in the refrigerator.

Chewy Oatmeal Raisin Walnut Cookies and my 100th Post!

Well, its official…. this is now my 100th post since I began blogging in March!! I hope you have enjoyed browsing through my recipes and hopefully trying some of them! I really appreciate my readers and look forward to posting more recipes for you to see. Please feel free to leave comments or suggestions for me. I would love to respond to them 🙂

All I can say is that the flavor in these Oatmeal Cookies are AMAZING! I can really taste the cinnamon and sweetness of the honey, which makes for an extremely moist and chewy cookie. The texture of these are not your typical cookie; they are more cake-like. Other than that, these tasted amazing and I loved them! We left out the nuts and raisins because the men in our family don’t like dried fruit, and they prefer no nuts. I personally think the cookies would taste even better if we would have added the walnuts and raisins. The recipe comes from Frank and Jerome Audureau’s cookbook, “Once Upon a Tart…”, which is a bakery in New York City that I would love to visit! Enjoy!!

Chewy Oatmeal-Raisin-Walnut Cookies
Ingredients
1 cup (2 sticks butter)
1 3/4 cups lightly packed light-brown sugar
2 eggs
1/3 cup honey
4 cups rolled oats (not quick-cooking or instant)
1 1/2 tsp ground cinnamon
1/2 tsp salt
1 1/2 cups walnuts, coarsely chopped (we omitted)
1 1/2 cups dark raisins (we omitted)

Directions
1. Preheat oven to 400 degrees. Cover cookie sheet with parchment paper.
2. Cream butter and sugar until light and fluffy.
3. At low speed, beat in eggs, one at a time. Then add honey.
4. Whisk together oats, cinnamon, and salt. Gradually add the dry ingredients to the wet ingredients, using a paddle attachment of your mixer on low speed.
5. Stir in walnuts and raisins (if using).

6. For BIG cookies: use a 1/3 cup measuring cup or your hand to scoop out the dough for each cookie. Place the balls on the baking sheet, leaving 3 inches between them, then flatten them all with the heel of your hand until they are 1/3 inch thick and about 4 inches in diameter. Bake for 16 to 18 minutes.
7. For SMALLER cookies: use a teaspoon to scoop up the dough, and your finger to scrape it onto the baking sheet. Drop the cookies with 1 1/2 inches between them, no flattening necessary. Bake for 10-12 minutes until the edges of the cookies are brown and the centers no longer look like raw dough. You don’t want to overcook these, or they’ll be hard and crispy when they cool, rather than moist and chewy.

8. Remove the baking sheet from the oven, and place it on a rack to let the cookies cool slightly. Lift the baking sheet off the rack, and use a metal spatula to transfer the cookies to the rack to cool completely. If you’re using parchment paper, there’s no need to let the cookies cool on a rack. Slide the paper with the hot cookies off the baking sheet and onto a flat surface to cool.

Yield: 20 big cookies, or 5 dozen smaller cookies

Pecan and Panko Crusted Chicken Breasts

I have made Panko Chicken before, but pan-fried it in a little olive oil and butter. This recipe is super simple since you bake the chicken in the oven instead. I’m not sure which way I like better, because they are both very different. This Pecan Panko Chicken recipe has a nice butter-shallot sauce to spoon over the breasts, which is excellent! I adapted this recipe from Bon Appetit August 2006 edition. I omitted the pecans, and used red onions instead of shallots because that was all I had. Enjoy, this is a keeper!!!

Melt butter over low heat.

Paint breasts with butter on each side and then coat in panko crumbs. Brown over medium heat, then flip chicken over and place in 400 degree oven.

Bake chicken for about 18 minutes or until done, depending on the thickness of the breasts.

Remove chicken to a platter to keep warm. Add the shallots and butter to the skillet and saute for 1 minute.

Add chicken broth and parsley and cook 1 more minute.

Spoon sauce over chicken and serve.

Pecan and Panko Crusted Chicken Breasts
Ingredients
4 boneless, skinless chicken breast halves
1 cup panko crumbs
1 cup pecans, freshly chopped finely (I omitted)
4 tbsp butter, divided
1/2 cup shallots, minced (I used red onions)
1/2 cup chicken broth
4 tbsp fresh parsley, finely chopped
salt
pepper

Directions
1. Preheat oven to 400 degrees.
2. Sprinkle chicken with salt and pepper. Mix panko with chopped pecans.
3. Melt 2 tbsp butter in an oven proof skillet and melt butter over low heat. Paint the breasts with the butter and coat them with the panko/pecan mixture.
4. Heat the skillet over medium heat and put in the breasts. Saute the chicken until brown on the bottom, flip the breasts and place the skillet in the oven.
5. Bake until the breasts are done–approximately 18 minutes, depending the the size and thickness of the breasts. Remove chicken to a platter and keep warm.
6. Add remaining 2 tbsp butter to the skillet and saute the shallots about 1 minute, add the broth and cook for 1 minute. Add parsley.
7. Drizzle sauce over the chicken and serve.

Yield: 4 servings

Nanny’s Pound Cake

This is my great-aunt, Nanny’s homemade Pound Cake. Her recipe is a family favorite and we only use her’s to make pound cake. My mom made this cake in 2 loaf pans; one for us, and one to give away. My favorite way to eat this is by spreading a layer of lemon curd on the plate, and topping the pound cake with a scoop of vanilla ice cream with fresh berries. Enjoy!!!

Nanny’s Pound Cake
Ingredients
2 3/4 cup sugar
1 cup butter
6 eggs
3 cups sifted flour
1/2 tsp salt
1/4 tsp baking soda
1 cup buttermilk (or sour cream)
1 1/2 tsp vanilla

Directions
1. Cream together sugar and butter until light and fluffy
2. Add eggs one at a time, beating well.
3. Sift together flour, salt, and baking soda. Add to creamed mixture alternatively with buttermilk (or sour cream), beating well after each addition. Add vanilla and beat.
4. Pour in greased and lightly floured 10-inch tube pan. Bake at 350 degrees for 1 1/2 hours or until cake tests done. (Or you can bake in 2 loaf pans for 45 to 50 minutes).

Coconut Banana Nut Bread

This is one of my all-time favorite banana breads because it’s sweetness! It is a sweeter and denser version of the Banana Bread I posted a few months ago. The sweetness comes from the shredded coconut…I don’t know of many banana breads with this coconut, so I think it adds to the uniqueness. The bread is very moist on the inside, and the top is lightly browned and just slightly crisp. This Coconut Banana Nut Bread is a Martha Stewart recipe. Enjoy it!

Combine flour, soda, and salt together in large bowl.

In mixer, beat eggs, sugar, and vegetable oil on medium-low speed.

Beat in flour mixture then add vanilla, banana, coconut, nuts, and buttermilk, and beat to just combine.

Pour batter into loaf pans and bake, rotating halfway through in 350 degree oven for 60-65 minutes or until cakes taster comes out clean from the center.

Cool on wire rack for 10 minutes, then remove from pan to cool completely.

Coconut Banana Nut Bread
Ingredients
3 cups flour
1 tsp baking soda
3/4 tsp salt
3 large eggs
2 cups sugar
1 1/3 cups vegetable oil
2 tbsp vanilla extract
1 1/2 cups ripe mashed banana (about 3)
1 cup unsweetened shredded coconut
1 cup toasted pecans, chopped
1/2 cup buttermilk

Directions
1. Preheat oven to 350 degrees. Coat 2 loaf pans with cooking spray.
2. Whisk first 3 ingredients in large bowl.
3. In electric mixer, beat eggs, sugar, and vegetable oil on medium-low speed until combined. Beat in flour mixture. Add vanilla, banana, coconut, nuts, and buttermilk and beat to just combine.
4. Divide batter evenly between pans. Bake, rotating pans halfway through until cake tester comes out clean at center, 60 to 65 minutes. Transfer to wire rack to cool 10 minutes. Remove from pan and cool completely. Bread can be kept at room temperature, wrapped in plastic for 1 week, or frozen 3 months.

Yield: 2 (9 x 5 inch) loaves

Vanilla Ice Cream. The Smoothest, Richest, and Most Creamy Ice Cream You’ll Ever Eat!

You’re probably wondering if I’ve gained 10 pounds by now given the fact that all of this weeks posts have been desserts! Well, I haven’t gained weight, so that means I can make another dessert recipe!

This is the best homemade Vanilla Ice Cream I’ve ever eaten! Beware…it is very rich and creamy, but I love it! I’ve made the “quick and simple” vanilla ice cream with just cream, milk, sugar, and vanilla extract and it tastes flat and bland compared to this recipe. This Vanilla Ice Cream is from Alton Brown, and contains 8 egg yolks, which contributes to the creaminess and smoothness of this ice cream. Also the vanilla sugar really adds dimension and excellent vanilla flavor to add to the ice cream’s richness.

I will NEVER EVER EVER make vanilla ice cream again unless I am using egg yolks! The yolks make the ice cream taste more like frozen custard, which is my all-time favorite type of ice cream. Typically ice cream uses milk and cream, whereas frozen custard uses eggs, in addition to milk and cream.

I have heard that this recipe is just as good with only 6 egg yolks, and cutting back on the sugar a little. Alton Brown’s Ice Cream recipe is also a great base for other ice cream flavors like mint chocolate, chocolate, etc. I like to add crushed Oreos to the plain vanilla. You could add M&M’s, Reese’s Pieces, Cookie Dough, or any other of your favorite toppings. Enjoy!!!

Pour heavy cream and half-and-half into medium sized sauce pan and heat to a simmer.

Whisk egg yolks together until pale in color.

Slowly pour vanilla sugar into egg yolks, continuing to whisk.

Temper the cream mixture into the eggs and sugar by gradually adding small amounts, until 1/3 of the cream mixture has been used.

Pour all of egg mixture into remaining cream mixture in saucepan and heat over low until custard thickens and coats the back of a spoon or temperature reaches 170 to 175 degrees.

Remove from heat, pour into large bowl, and let sit for 30 minutes at room temperature. Add vanilla extract, then chill for 4 to 8 hours, or until temperature reaches 40 degrees or below.

Pour into ice cream machine and process according to manufacturer’s directions. Mine took about 30 minutes.

Serve immediately if you like soft serve. I put crushed Oreos on mine.

Or chill for 3 to 4 hours until ice cream hardens.

Vanilla Ice Cream
Ingredients
3 cups half-and-half
1 cup heavy cream
8 large egg yolks
*9 ounces vanilla sugar (see recipe below)
2 tsp pure vanilla extract

Directions
1. Place half-and-half and the heavy cream into a medium saucepan, over medium heat. Bring the mixture just to a simmer, stirring occasionally, and remove from the heat.
2. In a medium mixing bowl whisk the egg yolks until they lighten in color. Gradually add the sugar and whisk to combine. Temper the cream mixture into the eggs and sugar by gradually adding small amounts, until about a third of the cream mixture has been added.
3. Pour in the remainder and return the entire mixture to the saucepan and place over low heat. Continue to cook, stirring frequently, until the mixture thickens slightly and coats the back of a spoon and reaches 170 to 175 degrees F.
4. Pour the mixture into a container and allow to sit at room temperature for 30 minutes. Stir in the vanilla extract.
5. Place the mixture into the refrigerator and once it is cool enough not to form condensation on the lid, cover and store for 4 to 8 hours or until the temperature reaches 40 degrees F or below.
6. Pour into an ice cream maker and process according to the manufacturer’s direction. This should take approximately 25 to 35 minutes. Serve as is for soft serve or freeze for another 3 to 4 hours to allow the ice cream to harden.

Yield: 1 1/2 quarts

*Vanilla Sugar
Ingredients
1 vanilla bean, whole or scraped
2 cups granulated sugar

Directions
1. If vanilla bean is whole, slice down side of bean with back of knife and scrape seeds into airtight container with the sugar. Bury bean in sugar and seal tightly with lid.
2. Let sit for 1 to 2 weeks. Use as regular, granulated sugar.

Mamie Eisenhower’s Cheesecake with a Chocolate Crust

Mamie Eisenhower published a lot of recipes during Ike’s presidency, including Million-Dollar Fudge, her best seller, and this cheesecake recipe.

At first I wasn’t sure if I like this cheesecake since it was so different from the ones I normally make. The filling was slightly tangy and refreshingly cool from the lemon juice, which was quite different from the rich and creamy taste I’m used to in my all-time favorite Oreo Cheesecake that my mom makes. Despite it’s uniqueness, I was extremely impressed! The cheesecake was lush, velvety, moist and smooth and the thick layer of chocolate cookie crumb crust was a perfect complement to the tangy lemon flavored filling.

Mamie’s cheesecake was outstanding, and I strongly recommend making this dessert, which comes from Bill Yosses and Melissa Clark’s cookbook called “The Perfect Finish: Special Desserts for Every Occasion.” Enjoy!!

Mamie Eisenhower’s Cheesecake with a Chocolate Crust
Ingredients
1 package (9 oz.) Nabisco Famous Chocolate Wafer cookies
4 tbsp (1/2 stick) unsalted butter, melted
2 packages full-fat cream cheese (16 oz.) at room temperature
1/2 cup sugar
3 large eggs, at room temperature
1 cup sour cream (8.5 oz.)
Freshly grated zest and juice of 1 lemon

Directions
For the Crust:
1. Position a rack in the center of the oven and preheat to 275 degrees. In a bowl of a food processor, pulse the cookies to fine crumbs (you should have about 1 1/2 cups).
2. Add the melted butter, and pulse to combine. Grease the bottom and sides of a 10-inch (we used 9-inch) springform pan with butter and sprinkle the cookie crumbs inside. Shake the cake pan to distribute them evenly on the bottom, then use a fork to press them down evenly. Bake for 10 minutes.

For the Cheesecake:
1. Raise the oven temperature to 300 degrees. In the bowl of an electric mixer fitted with the paddle attachment, beat the cream cheese and sugar at medium speed until completely smooth, about 15 minutes. Stop the mixer occasionally to scrape down the sides of the bowl and the paddle with a spatula. Beat in the eggs one at a time until completely incorporated, scraping down the bowl and paddle before adding each egg.
2. Add the sour cream, lemon zest, and lemon juice and continue to beat until the mixture is uniformly smooth. Pour the batter over the cookie crumb crust and place on the center rack.
3. Bake until the cake is just set, yet still wobbly in the center and will move slightly, in one piece, when the pan is gently shaken, about 60 minutes.
4. Remove from the oven and place on a rack to cool, then refrigerate until completely chilled before serving, about 2 hours.
5. To serve, run a thin knife or offset spatula around the sides of the pan, then release the sides, letting the cake remain on the pan’s base. To slice the cake neatly, use a thin-bladed knife, and wipe it with a damp cloth in between cuts.

Makes 1 (10-inch) cake to serve 8 to 10

Penne alla Betsy

This is a super fast and super easy pasta dish. I got the recipe from the Ree Drummond’s newest cookbook, “The Pioneer Woman Cooks: Recipes from an Accidental Country Girl”. She named this dish after her sister, Betsy. Essentially, “Penne alla Betsy” is just another name for Penne alla Vodka, which is an Italian dish made with penne pasta, vodka, heavy cream, crushed tomatoes, and diced onions. I love shrimp, and the sauce and herbs with the pasta are outstanding. Enjoy!

Saute shrimp over medium-high heat in 1 tbsp butter and olive oil for about 2 minutes, or until opaque.

Remove shrimp and saute onion and garlic in remaining 1 tbsp butter and olive oil over medium heat for about 3 minutes, or until onion is translucent.

Add tomato sauce and heavy cream and stir until combined.

Add shrimp to sauce.

Add herbs and cooked, drained pasta. Sprinkle with salt and pepper.

Penne alla Betsy
Ingredients
1 lb. penne pasta
1 lb. large shrimp
2 tbsp butter
2 tbsp olive oil
1 small onion, finely chopped
2 garlic cloves, finely chopped
1/2 cup dry white wine (I omitted)
1 (14.5 oz.) can tomato sauce
1 cup heavy cream
Milk for thinning
1/4 cup chopped flat-leaf parsley
6 basil leaves, cut in chiffonade
Salt
Freshly ground black pepper

Directions
1. Bring pot of water to a boil. Cook the penne until al dente (firm yet tender). Drain and set aside.
2. Begin by peeling and deveining shrimp and rising them under cold water.
3. In a small skillet over medium-heat, add 1 tablespoon of butter and 1 tablespoon of olive oil. When the pan is hot, add the shrimp. Stir and cook on both sides until it is just starting to turn opaque, about 2 minutes. Remove to a plate and allow to cool slightly.
4. In a large skillet over medium heat, add the remaining butter and olive oil. Add the garlic and onion. Stir to combine and cook, stirring occasionally, until the onion is translucent, about 3 minutes.
5. If using wine, pour into pan and allow to evaporate, about 45 seconds. Pour in the tomato sauce and stir to combine. Reduce the heat to low.
6. Pour in the cream. Stir well to combine; reduce heat to simmer.
7. Add the shrimp to the sauce and stir gently to combine. Next add the herbs and cooked, drained pasta. Stir gently to coat. If the sauce is too thick, add a little milk to get it to the right consistency. Add salt and pepper. Serve.

Yield: 4-6 servings