Shrimp and Papaya Salad

I've made this twice before and both times everyone loved it. Again, from another recipe. This makes a really good side dish. I really want to try it with canned crab instead of shrimp, but haven't yet.

Shrimp and Papaya Salad

4 1/2 tbsp rice vinegar
1 1/2 tbsp picked ginger, minced
3 tbsp of the juice from the ginger jar
1 1/2 tsp sesame oil
1 bag broccoli slaw mix
1 lb. bag frozen shrimp, peeled, thawed and cut into little chunks
1 small papaya, diced
1 mango, diced
1/4 c chopped cilantro
salt

1. Wisk together first four ingredients
2. Toss in the rest of the ingredients
   

Innaugural Recipe! Summer Cake - Pear Raspberry

So I don't bake much anymore, but this cake was pretty amazing, and I thought I'd share. I got it from my sister's weight watcher magazine, but modified it making it less healthy and slightly easier. I'll just write exactly what I did.

15 oz. can of pear halves, drained
1 box yellow cake mix
3/4 c. whole milk
2 eggs
1 tsp. vanilla extract
1/2 tsp. almond extract
1 container (6 oz.) fresh raspberries

GLAZE:
1 c. powdered sugar
2 tbsp. orange juice
sliced toasted almonds for garnish

1. Puree the pears in a food processor. Boil/simmer in a sauce pan until it's about a cup. This took me like an hour, so I did it the night before. (If you're ambitious, use 2 cans of pears instead of one and boil down to a cup, but I think the fact that I only used 1 can made it way more moist.) Refrigerate for approx 15 min until cool.
2. Preheat oven to 350 deg. Spray bundt pan with pam and dust with flour.
3. Mix until smooth: puree, cake mix, milk, eggs, vanilla, almond extract.
4. Pour half batter into the pan. Arrange the raspberries on top of the batter. Pour the rest on top.
5. Bake 45 minutes.
6. Cool completely. Otherwise the icing will run or soak in and not look pretty.
   
7. Mix powdered sugar and orange juice for icing.

Enjoy!

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