Shortcuts: So what if you're no Rachael Ray or Bobby Flay?

Occasionally a reader will tell me that my column is getting "too exotic" for their taste.

I strive for variation each week so my readers stick with me and don't lapse into boredom. My focus is to introduce you to recipes that are different, yet easy to make in your own kitchen.

While reading the food section in The Washington Post a few weeks ago, the purpose of my column became even more evident.

How frustrating it was to read a new and exciting recipe requiring a trip to Rockville, Md. to make it. This particular recipe required only 4 ingredients, but included a teaspoon of pomegranate molasses, available at stores in Falls Church or Rockville. Yikes!

With the price of gas as high as it is, are you really going to want to travel that far for one item you may never use again?

The author claimed the pomegranate molasses added "an unusual burst of sweetness and tang!" Immediately, balsamic vinegar came to my mind as a substitute. Why not suggest it as a familiar alternative? You shouldn't have to be a gourmet with a kitchen stocked by The Food Network to experiment. Oops, I'll get off my soapbox now. I want to excite you about trying new recipes and make them adaptable.

Today is the perfect opportunity to share a few of my favorite "shortcuts."

BEER LOVER'S PEANUTS

2 teaspoons vegetable oil

2 teaspoons of Cajun seasoning or Old Bay ™

¼ teaspoon cayenne pepper (optional)

2 cups unsalted dry roasted peanuts

Pinch of sugar

Heat oil in a 10-inch skillet over medium heat. Add nuts with seasonings, including sugar, and cook about 2 minutes stirring constantly until evenly coated and hot. Cool slightly. Store tightly covered up to 3 weeks.

OVEN-BAKED GARLIC SHRIMP

1 ½ lbs. raw shrimp, large or extra-large

3 large cloves garlic, minced

3 tablespoon chopped Italian parsley

3 tablespoon melted butter

Salt and pepper to taste

Heat oven to 400 F. Peel shrimp or not. Mix garlic, parsley and melted butter. Place shrimp in an 8-inch square pan. Drizzle with garlic mixture and season to taste. Bake 15 minutes, stir once after 10 minutes, until pink and opaque. Serves 4.

CARMELIZED BANANAS
4 medium bananas

½ cup light brown sugar, firmly packed

¼ cup butter or margarine

Cut bananas diagonally into 1/3-inch thick slices. In medium skillet over high heat, melt brown sugar and butter stirring constantly, 5 minutes or until thickened. Remove from heat and add banana slices. Serve immediately over vanilla ice cream. Yields 1 ¼ cups.

Mary Ann lives in Lake Ridge. Her third cookbook, "SHORTCUTS, TOO," is now available at Salt & Pepper Books in Occoquan.