One of my best friends bought me the Everyday Food magazine by Martha stewart- its little and comes once a month. This months by far is my fave! i searched high and low for the stinking recipe to give her credit and to no avail. The one i foudn that was the closest was from Southern living. This was SO flavorful! The family loved it! I loved that you poured the sauce over the grits. I like my grits creamy- dry is just.. GROSS! 
Ingredients
1 1/2 pounds unpeeled, medium-size raw shrimp
1 tablespoon butter
1/2 pound andouille sausage, diced
3/4 cup whipping cream
1/3 cup chicken broth
1/3 cup dry white wine
1/2 cup freshly grated Asiago or Parmesan cheese
1/4 teaspoon ground white pepper
Asiago Grits
Garnish: chopped fresh chives
Preparation
Peel shrimp; devein, if desired.
Melt butter in a large skillet over medium-high heat; add sausage, and cook, stirring constantly, 5 minutes or until lightly browned. Add shrimp, and cook, stirring constantly, 3 to 5 minutes or just until shrimp turn pink. Remove shrimp and sausage mixture from skillet.
Add cream, broth, and wine to skillet; cook over medium heat, stirring constantly, 5 minutes or until slightly thickened. Stir in cheese and pepper; cook, stirring constantly, 6 to 8 minutes or until cheese is melted. Stir in shrimp and sausage mixture. Serve over Asiago Grits. Garnish, if desired.
From Southern living, october 2007
..
Also from the Everyday food magazine, there is a recipe for Raspberry- Lemon Whoopie pies- i also searched for this recipe and found this posted by a Chelsea on Wegottaeat.com. She said its from the Everyday living magazine, so you're in luck ;)
These are SUPER EASY to make, yummy and perfect for Spring for a shower, party, or just for fun.
RASPBERRY-LEMON WHOOPIE PIES
from Everyday Food Magazine Add Ingredient Add Divider Ingredients
1 stick Butter (room temperature)
1 Cup Brown Sugar
3 tbsp Brown Sugar
1 tbsp Grated Lemon Zest
1 tsp Pure Vanilla Extract
1 Egg
2 1/4 Cups All-Purpose Flour
3/4 tsp Baking Powder
1/4 tsp Baking Soda
1/2 tsp Coarse Salt
1 Cup Whole Milk
3/4 Cup Heavy Cream
1 Cup Fresh Raspberries Add Cooking Step Directions
1. Preheat oven to 350. In a large bowl, using an electric mixer, beat butter, 1 cup brown sugar, and lemon zest until light and creamy. Add vanilla and egg and beat to combine, scraping down bowl as needed. In a medium bowl, whisk together flour, baking powder, baking soda, and salt. With mixer on low, beat in flour mixture in 3 additions, alternating with milk and ending with flour mixture (Scrape bowl as needed). Beat well to combine.
2. Drop batter in 2-tbsp mounds about 2 inches apart, onto two parchment-lined baking sheets. Bake until puffed and pale golden around edges, 17 to 19 minutes, rotating sheets halfway through. Let cakes cool completely on sheets on wire racks.
3. In a large bowl, whip cream and 3-tbsp brown sugar to soft peaks. In a small bowl, mash raspberries with a fork, then fold into whipped cream. Divide raspberry cream evenly among bottoms of half the cakes, then sandwich with remaining cakes.
Ingredients
1 1/2 pounds unpeeled, medium-size raw shrimp
1 tablespoon butter
1/2 pound andouille sausage, diced
3/4 cup whipping cream
1/3 cup chicken broth
1/3 cup dry white wine
1/2 cup freshly grated Asiago or Parmesan cheese
1/4 teaspoon ground white pepper
Asiago Grits
Garnish: chopped fresh chives
Preparation
Peel shrimp; devein, if desired.
Melt butter in a large skillet over medium-high heat; add sausage, and cook, stirring constantly, 5 minutes or until lightly browned. Add shrimp, and cook, stirring constantly, 3 to 5 minutes or just until shrimp turn pink. Remove shrimp and sausage mixture from skillet.
Add cream, broth, and wine to skillet; cook over medium heat, stirring constantly, 5 minutes or until slightly thickened. Stir in cheese and pepper; cook, stirring constantly, 6 to 8 minutes or until cheese is melted. Stir in shrimp and sausage mixture. Serve over Asiago Grits. Garnish, if desired.
From Southern living, october 2007
..
Also from the Everyday food magazine, there is a recipe for Raspberry- Lemon Whoopie pies- i also searched for this recipe and found this posted by a Chelsea on Wegottaeat.com. She said its from the Everyday living magazine, so you're in luck ;)
These are SUPER EASY to make, yummy and perfect for Spring for a shower, party, or just for fun.
RASPBERRY-LEMON WHOOPIE PIES
from Everyday Food Magazine Add Ingredient Add Divider Ingredients
1 stick Butter (room temperature)
1 Cup Brown Sugar
3 tbsp Brown Sugar
1 tbsp Grated Lemon Zest
1 tsp Pure Vanilla Extract
1 Egg
2 1/4 Cups All-Purpose Flour
3/4 tsp Baking Powder
1/4 tsp Baking Soda
1/2 tsp Coarse Salt
1 Cup Whole Milk
3/4 Cup Heavy Cream
1 Cup Fresh Raspberries Add Cooking Step Directions
1. Preheat oven to 350. In a large bowl, using an electric mixer, beat butter, 1 cup brown sugar, and lemon zest until light and creamy. Add vanilla and egg and beat to combine, scraping down bowl as needed. In a medium bowl, whisk together flour, baking powder, baking soda, and salt. With mixer on low, beat in flour mixture in 3 additions, alternating with milk and ending with flour mixture (Scrape bowl as needed). Beat well to combine.
2. Drop batter in 2-tbsp mounds about 2 inches apart, onto two parchment-lined baking sheets. Bake until puffed and pale golden around edges, 17 to 19 minutes, rotating sheets halfway through. Let cakes cool completely on sheets on wire racks.
3. In a large bowl, whip cream and 3-tbsp brown sugar to soft peaks. In a small bowl, mash raspberries with a fork, then fold into whipped cream. Divide raspberry cream evenly among bottoms of half the cakes, then sandwich with remaining cakes.
