Dorothy Kelly (Oct. 23, 2003)

Cajun Shrimp
Garlic -flavored cooking spray
1 lb. Large shrimp,
peeled and deveined (tails on)
1 T. Cajun seasoning mix
2 teaspoon paprika

Spray large nonstick skillet with garlic-flavored cooking spray and heat over medium-high heat. Add shrimp to skillet; lightly spray with cooking spray and sprinkle generously with Cajun seasoning and paprika.

Cook, turning frequently 5 to 6 minutes until shrimp is cooked through and lightly browned. Serve over cooked rice (brown, white, pilaf, wild, etc.).

Shrimp provides protein and chromium, which prevents cravings by keeping insulin levels stable and boosts the met-abolization of fats and carbohydrates.

Caramel Corn
Easy – do ahead
6 cups air-popped popcorn
1/2 cup brown sugar
1/4 cup Butter Buds
2 T. corn syrup
1/4 teaspoon vanilla
1 1/4 teaspoon soda

Preheat oven to 200 degrees. Lightly grease a 9 x 13-inch baking dish with nonfat cooking spray.
Place cooked popcorn in baking dish. Lightly spray medium saucepan with nonfat cooking spray; combine brown sugar, Butter Buds, corn syrup and vanilla in saucepan and cook over medium heat, stirring frequently, until mixture begins to boil.

Cook, stirring frequently, 3-5 minutes until mixture thickens. Remove from saucepan; stir in baking soda and mix well. Pour caramel mixture over popcorn and mix well.

Bake in preheated oven 15-20 minutes; cool completely and serve. Can make into balls and wrap in film and give as gifts.

Colorful Crispie Treats
3 tablespoons Butter Buds,
reconstituted
1 tablespoon low-fat margarine
10 ounces marshmallows
6 cups Rice Krispies
1 cup Amazin’ Fruit Gummy Bears or mini jellybeans (40 large)

Lightly spray 9 x 13-inch dish with nonfat cooking spray. Lightly spray Dutch oven with nonfat cooking spray.

Add Butter Buds and margarine to pan and cook over low heat until margarine is melted. Add marshmallows and cook, stirring constantly, until marshmallows are completely melted. Remove pan from heat; stir in cereal and candies. Pat mixture into prepared baking dish and let stand at room temperature until completely set.

Yield: 24 servings.

Hints
Cut slices of meatloaf with a bat-shaped cookie cutter, and serve with bat’s blood (ketchup).

Spaghetti and meatballs takes on a whole new “life” when you announce it as nightcrawlers and eyeballs.

Chicken strips can easily become witch fingers when served with slime sauce (ranch dressing dyed green) for dipping.

Stuffed pasta shells have an awful appeal when you call them Snail Shells stuffed with Rat Spleens.

Cut out pumpkins and use them as individual serving bowls for black bean, split pea, or pumpkin soup.