Creamy Parmesan and Spinach Shrimp

Follow for recipes

So I’m alienkin, but the planet I come from is very woodsy and full of rivers, and this is one of my favorites.

Get apple cider, warm it on the stove to your preference.  Done.

Pumpkin soup:

Ingredients 2 tablespoons butter 1 onion, diced 2 carrots, peeled and diced 1 apple, peeled and diced 2 cups fresh pumpkin, roasted and diced***see note*** 1 tablespoon sage leaves 3 cups chicken stock 1 cup cream Salt and freshly ground pepper

Directions In a stockpot over medium heat, melt butter and saute onion, carrot, apple, roasted pumpkin, and sage until all are tender, about 8 to 10 minutes. Puree in a food processor or blender. Return the puree to the stockpot, add the chicken stock and simmer for 15 minutes. Then add the cream and simmer for 5 more minutes, lowering the heat if necessary so it does not boil. Season, to taste, with salt and pepper. Divide soup among 4 soup bowls and serve immediately. ****To roast pumpkin, preheat oven to 400 degrees F. Cut whole pumpkin in half and then cut each half into several pieces. Discard seeds or reserve for another use. Place pumpkin on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast in oven until tender but not falling apart, about 30 to 40 minutes. Let cool, peel away skin, and dice. I like it with peeta chips or something crunchy to dip into it.  Cinnamon toast is very good as well.  Think New England in autumn basically.  

Pecan Sandies: (via Sand and Summer Fun! - Make More Cookies Blog)

The Fish Bowl

Ingredients ½ cup Nerds candy ½ gallon goldfish bowl 5 oz. vodka 5 oz. Malibu rum 3 oz. blue Curacao 6 oz. sweet-and-sour mix 16 oz. pineapple juice 16 oz. Sprite 3 slices each: lemon, lime, orange 4 Swedish gummy fish

Sprinkle Nerds on bottom of bowl as “gravel.” Fill bowl with ice. Add remaining ingredients. Serve with 18-inch party straws.