Bistro Shrimp Alfredo Pasta

Ingredients:

• 12 ounces penne pasta
• 1/4 cup butter
• 2 tablespoons extra-virgin olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1 red bell pepper, diced
• 1/2 pound portobello mushrooms, diced
• 1 pound medium shrimp, peeled and deveined
• 1 (15 ounce) jar Alfredo sauce
• 1/2 cup grated Romano cheese
• 2 teaspoons cayenne pepper
• Salt and pepper to taste

Directions:

1. Bring a large pot of lightly salted water to a boil. Cook pasta for 8 to 10 minutes or until al dente.
2. Melt butter together with the olive oil in a saucepan over medium heat. Stir in onion and cook until translucent which is about 2 minutes. Stir in garlic, red pepper, and mushroom. Cook over medium-high heat until soft which is about another 2 minutes.
3. Stir in the shrimp and cook until pink then pour in Alfredo sauce and Romano cheese. Bring to a simmer stirring constantly until thickened which is about 5 minutes. Season with cayenne, salt, and pepper to taste. Combine drained pasta into the sauce.

Tabbouleh

Ingredients:

• 1 1/2 cups Bulgur wheat #1
• 4 tomatoes, chopped
• 4 bunches of parsley, chopped
• 4 bunches of green onions, chopped
• 4 small cucumbers, chopped
• 1 cup chopped fresh mint leaves
• Extra virgin olive oil
• Lemon juice (2-3 lemons)
• Salt & pepper
• Paprika

Directions:

1. Rinse bulgur in cold water and drain well.
2. Chop all ingredients finely.
3. Place Bulgur in a bowl following tomatoes then all the remaining ingredients. Ready to serve! This salad may be kept in the fridge overnight for the flavors to infuse and it may taste more flavorful.

Flourless Peanut Butter Cookies

Ingredients:
 • 1 cup peanut butter
 • 1 cup white sugar
 • 1 egg


Directions:
 1. Preheat oven to 350º.
 2. Combine ingredients and drop by teaspoonfuls on cookie sheet. Bake for 8 minutes. Let cool and serve.

BBQ Beef Sandwiches

Ingredients:

• 3 cups beef broth
• 1 teaspoon sea salt
• 1 teaspoon ground black pepper
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1 teaspoon fried onion
• 1 teaspoon garlic powder
• 1 bay leaf
• 1 package dry Italian-style salad dressing mix
• 1 rump roast, approximately 5 Ibs.

Directions:

1. Combine broth with salt, pepper, oregano, basil, onion, garlic powder, bay leaf, and salad dressing mix in a saucepan then bring to a boil.
2. Place roast in slow cooker and pour mixture over the meat.
3. Cover and cook on low setting for 10 to 12 hours or on high setting for 4 to 5 hours. When ready to serve, shred meat into into thin slices and serve on crusty rolls.

Peanut Butter Bars

Ingredients:
 • 1 cup butter, melted
 • 2 cups graham cracker crumbs
 • 2 cups confectioners' sugar
 • 1 cup peanut butter
 • 1 1/2 cups semisweet chocolate chips
 • 4 tablespoons peanut butter

Directions:
 1. In a medium bowl, mix together the butter or margarine, graham cracker crumbs, confectioners' sugar, and 1 cup peanut butter until well blended. Press evenly into the bottom of an ungreased 9x13 inch pan.
 2. In the microwave, melt the chocolate chips with the peanut butter, stirring occasionally until smooth. Spread over the prepared crust. Refrigerate for at least one hour before cutting into squares.