Creole Shrimp and Sausage Stew and Dark Chocolate Cookies

Tonight's dinner was great!  We all loved the stew and the cookies are for me to take to church to add to the dessert table.  I personally don't like cream cheese and kinda turn up my nose after finding out that it's in certain things; but the cookies are good.  They taste like one of the chocolate pastries from Pop Tarts. 

Creole Shrimp and Sausage Stew

This recipe came from a magazine and again I don't remember which one.

2 teaspoons olive oil
1 cup chopped bell pepper
1 teaspoon minced garlic
3/4 cup chicken broth
1 10ounce can of diced tomatoes with green chilies, undrained
8 ounces peeled and deveined shrimp
1 can kidney beans, drained and rinsed
2 tablespoons chopped fresh parsley

1. Heat a large saucepan over medium high heat.  Add oil to pan; swirl to coat.  Add bell pepper, garlic and sausage to pan; saute 3 minutes or until bell pepper is tender, stirring occasionally.  Add broth and tomatoes; bring to a boil.  Stir in shrimp and beans; cover , reduce heat, and simmer 6 minutes or until shrimp are done.  Sprinkle with parsley.  Yield: 4 servings.

     Dark Chocolate (Heart) Cookies
This recipe is by: pillsbury
     COOKIES:
1/4 cup butter softened
3oz cream cheese
1/3 cup semi-sweet chocolate chips, melted
1 egg
1 box devil's food cake mix
FROSTING:
1/2 cup Pillsbury creamy supreme strawberry frosting
     1. Heat oven to 375 degrees.  In medium bowl combine butter and cream cheese, beat until smooth.  Add melted chocolate and egg, beat until well blended.  Add cake mix, beat until well mixed.
     2. On lightly floured surface, roll half of dough at a time until 1/8 inch thickness.  Cut with floured 3-inch heart shaped cookie cutter ( we used different ones since it isn't Valentine's Day).  Place 1/2 inch apart on ungreased cookie sheets.                                                        
     3.  Bake at 375 degrees 7 to 9 minutes or until edges are set.  Cool 2 minutes remove from cookie sheet.  Cool ten minutes or completely cooled.
    4. Place frosting in small microwave safe bowl.  Microwave on HIGH for 15 seconds, stir frosting until smooth.  Drizzle over cooled cookies.

Thanks for reading God Bless!