Mango Fruit Salad
1. Whisk apricot preserves, lime peel and lime juice in medium
bowl until well blended. Add mangos, kiwis and blueberries;
2. Serve immediately, or cover and refrigerate until ready to
Pumpkin Pie Sundaes
1. Crumble pumpkin pie into large mixing bowl. Stir to combine pie filling and crust.
2. For each sundae, place 2 large (2-inch diameter) scoops pie mixture in a dessert dish. Top with 1 scoop ice cream, 2 tbsp. whipped cream, 3 pecan halves and 2 tbsp chocolate chips.
Louisiana BBQ Shrimp
1.Melt 1/4 cup of the butter in a 3-quart heavy saucepan on medium-high heat. Add garlic. Cook and stir 1 minute.
2.Stir in beer, green onions and seasonings. Cover pan and bring to boiling.
3.Add shrimp; return to boiling, stirring occasionally. Immediately remove shrimp from liquid. Place shrimp in a warm serving bowl.
4.Continue boiling cooking liquid until it is reduced by 25%, about 10 minutes.
5.Stir cream into liquid; return to boiling. Remove pan from heat.
Blend in remaining 1/4 cup butter and parsley. Pour hot liquid over shrimp and serve.