Red Lobster Cheese Biscuit Loaf

3 cups flour

1 Tablespoon baking powder

1 teaspoon salt

1/4 teaspoon cayenne pepper

1/8 teaspoon black pepper

4 ounces cheddar cheese, cut into 1/4 inch cubes

1 1/4 cups milk

3/4 cup sour cream

3 Tablespoons of butter, melted

1 egg, lightly beaten

Heat oven to 350 degrees. Grease a 9×5 loaf pan with oil. In a bowl, whisk together the first 5 ingredients. Carefully stir in cheese cubes until covered in flour mixture, this will help prevent your cheese sinking to the bottom of your loaf of bread. 

In a different bowl, whisk together the remaining ingredients. Fold the wet mixture into the flour and cheese mixture, stir until just combined, do not over stir. Spread the mixture into the loaf pan. Bake for 45-50 minutes. Let cool 10 minutes and then remove from pan. Allow to cool for one hour before slicing and serving.

Linguine with Shrimp Scampi

Vegetable oil

1 tablespoon kosher salt plus 1 1/2 teaspoons 

3/4 pound linguine 

3 tablespoons unsalted butter 

2 1/2 tablespoons good olive oil 

1 1/2 tablespoons minced garlic (4 cloves) 

1 pound large shrimp (about 16 shrimp), peeled and deveined 

1/4 teaspoon freshly ground black pepper 

1/3 cup chopped fresh parsley leaves 

1/2 lemon, zest grated 

1/4 cup freshly squeezed lemon juice (2 lemons) 

1/4 lemon, thinly sliced in half-rounds 

1/8 teaspoon hot red pepper flakes 

Directions 

Drizzle some oil in a large pot of boiling salted water, add 1 tablespoon of salt and the linguine, and cook for 7 to 10 minutes, or according to the directions on the package. 

Meanwhile, in another large (12-inch), heavy-bottomed pan, melt the butter and olive oil over medium-low heat. Add the garlic. Saute for 1 minute. Be careful, the garlic burns easily! Add the shrimp, 1 1/2 teaspoons of salt, and the pepper and saute until the shrimp have just turned pink, about 5 minutes, stirring often. Remove from the heat, add the parsley, lemon zest, lemon juice, lemon slices, and red pepper flakes. Toss to combine. 

When the pasta is done, drain the cooked linguine and then put it back in the pot. Immediately add the shrimp and sauce, toss well, and serve. 

Read more at: http://www.foodnetwork.com/recipes/ina-garten/linguine-with-shrimp-scampi-recipe3/index.html?oc=linkback

Almond Joy Cookies

1 cup butter

1 1/2 cups white sugar

1 1/2 cups brown sugar 

4 eggs 

3 teaspoons vanilla 

4 1/2 cups flour 

2 teaspoons baking soda 

1 teaspoon salt 

5 cups chocolate chips 

2 cups sweetened coconut 

2 cups chopped almonds 

Directions:   Pre-heat oven to 375°F Lightly grease cookie sheets. Combine dry ingredients, set aside. In a large bowl, cream the butter and sugars together. Beat in the eggs, one at a time, stir in the vanilla. Stir in the dry ingredients until well mixed then stir in the chocolate chips, coconut and almonds. Drop by rounded tablespoonfuls onto the prepared cookie sheets. Bake for 8 to 10 minutes. Cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.