COPYCATS

Starbucks Frappuccino
 2 servings

Combine all in a blender and blend well.

Variations

Mocha Frappuccino

Make first recipe and add 1 - 2 Tbsp. of your favorite hot fudge.

Mudslide

Make first recipe, and add 1/8 C. coffee grounds

Macaroni Grill
Ravioli Di Gamberi Pasta

Place the flour in a mound on a clean, dry surface. Form a well or hole in the center of the flour. Beak eggs into the center of the flour and add the oil, water, and salt. Use your hands to mix the ingredients together and slowly mix in the flour. Knead until well mixed. Cover with a clean towel, and let it rest for 30 minutes. Cut the dough into quarters. Begin to pass the dough through a pasta machine and continue to run it through until the dough is smooth. Run the dough through the thinnest setting to form 4 sheets of dough.

Shrimp Stuffing

1 Tbsp. Olive Oil
1 Tbsp. Butter
1 ½ lbs. Shrimp, cleaned and devined
2 leeks, white portion, chopped
½ tsp. Salt
1/4 tsp. Ground White Pepper
1 lb. Ricotta cheese
1 Egg
1/4 C. Heavy Cream
1 Tbsp. Fresh Basil, chopped fine
½ Tbsp. Fresh Thyme, chopped fine

Place olive oil and butter in a saute pan. Warm. Add shrimp, leeks, salt, and pepper. Cook for 4 minutes. Remove ½ of shrimp and set aside. In a bowl combine ricotta cheese, egg, cream, basil and thyme, and mix together. Combine cooled shrimp mixture and leek mixture.

Filling the ravioli

Brush each sheet of pasta with beaten egg. Place 1 tablespoon mounds of shrimp/leek mixture 3 inches apart along 1 side of pasta. Fold the pasta over to form pockets. Gently press an indentation into the dough between the mounds of shrimp/leek mixture. Cut the ravoili into pieces along these lines.

Lemon Butter Sauce

2 ½ C. Butter
1/4 C. Dry White Wine
½ Tbsp. Garlic chopped
½ tsp. Saffron - you can substitute with tumeric
1/4 tsp. Ground White Pepper
Juice from ½ lemon
1 C. Heavy Cream
½ lb. Cooked Shrimp

Melt butter in a saute pan. Add garlic, saffron, and pepper. Saute for 2 minutes. Add white wine and cook for 1 minute. Add lemon juice and cream. Cook until well mixed. Add cooked shrimp and cook for 1 minute.

Serve by cooking ravioli for about 2 -3 minutes in a pot of boiling salted water. Remove from water and drain. Place ravioli in a bowl and cover with sauce.

Aunt Annie's Pretzels
 

2 cups Warm water
2 tbsp baking soda

to taste  coarse salt
2 - 4 tbsp butter (melted)

Sprinkle yeast on lukewarm water in mixing bowl; stir to dissolve.  Add
sugar, salt and stir to dissolve; add flour and knead dough until smooth
and elastic.  Let rise at least 1/2 hour.

While dough is rising, prepare a baking soda water bath with 2 cups warm
water and 2 tbsp baking soda. Be certain to stir often.

After dough has risen, pinch off bits of dough and roll into a long rope*
(about 1/2 inch or less thick) and shape.  Dip pretzel in soda solution and
place on greased baking sheet.  Allow pretzels to rise again. Bake in 450¡
oven for about 10 minutes or until golden.  Brush with melted butter and
enjoy!

Toppings:
After you brush with butter try sprinkling with coarse salt.
Or for Auntie Anne's famous Cinnamon Sugar,  try melting a stick of butter in a shallow bowl (big enough to fit the entire pretzel)  and in another shallow bowl  make a mixture of cinnamon and suagr.  Dip the pretzel into the butter, coating both sides generously.  Then dip again into the cinnamon mixture.  Enjoy!
* The longer and thinner you can make the dough rope, the more like Aunt Annie's they will be.