A Southern Kitchen

Lemon tarts

2011-11-05T23:17:00.001-05:00

Want the recipe? Just refer to my keylime tart recipe on this blog and substitute limes for lemons ;). I added purple sugar to the whipped cream for a great gameday treat! Geaux Tigers!

Chocolate Chip Cake

2011-09-18T14:59:00.000-05:00

This cake is so incredibly delicious I almost forgot about it. I haven't made it in a while, but stumbled across it while looking through the cookbook. Just close your eyes when you make it. I'll just preface it with this, there is a reason this cake is so moist.

Banana Peanut Butter Bread

2011-09-18T14:58:00.002-05:00

From the New Orleans Menu.com's Tom Fitzmorris!
This is the first hit recipe on my radio show, back in 1988. I remember sending out dozens of copies of it every week for a while. Then the interest faded, just the way it does for hit records on a music station. That didn't make it any less good. It's a terrific loaf of bread that can be eaten during a meal, as dessert, for breakfast, or for a snack.

4 medium, extra-ripe bananas, peeled

1/3 cup chunky peanut butter

1/4 cup softened butter

2 eggs

1 tsp. vanilla extract

2 cups flour

1/2 cup sugar

1 tsp. baking soda

1/4 tsp. salt

Preheat oven to 350 degrees.
1. Slice bananas into a blender. Puree until smooth.
2. In a bowl with an electric mixer, beat the peanut butter and butter together until smooth. Beat in eggs until completely blended. Then beat in the pureed bananas and the vanilla.
3. Combine all the dry ingredients. Add to the banana mixture a little at a time, beating until completely blended.
4. Pour batter into a nine-by-five-inch loaf pan. Bake in preheated 350-degree oven 50 minutes, or until a skewer inserted into the center comes out clean.
5. Cool 10 minutes in pan, then turn onto a wire rack to complete cooling.
Makes one loaf.

Can't wait to try it out :)

Applesauce cake

2011-08-28T21:35:00.001-05:00

I made this tonight because I'm in the mood for fall and I wanted something with applesauce in it. This will not disappoint.
You can bake this in the suggested tube or bundt pan or you can bake it in two loaf pans or six of the mini loaf pans.

Easy Applesauce Cake (Ginger's Recipe)

2 cups granulated sugar
1 1/2 cups sweetened applesauce
1/2 cup water
1/2 cup shortening (Crisco)
2 eggs
2 1/2 cups flour
1 1/2 teaspoons baking soda
1/4 teaspoon cinnamon
1/2 teaspoon cloves
1/2 teaspoon allspice
1 1/2 teaspoons salt
1/4 teaspoon baking powder
1 cup raisins, dusted with 1 teaspoon flour
1/2 cup chopped walnuts, optional - I don't use

1. Blend together in large bowl of mixer the suger, applesauce, water, shortening, and eggs. When blended, add flour, soda, cinnamon, cloves, allspice, salt, and baking powder. Mix well. By hand, fold in the raisins and nuts, if desired.

2. Pour into a greased and floured tube pan or Bundt pan. Bake in a preheated 350 degree oven for about 60 minutes or until the cake tests done.
Cool about 20 minutes before removing from the pan. Dust with confectioner's sugar or use your favorite glaze. Also good with caramel frosting.

***This freezes absolutely wonderfully...the cake I had frozen for many
months is just as moist and flavorful as when I put it into the freezer.
**Make now and
freeze for the holidays.
This was given to me by Jackie Bordelon from work where she got from Sharon Frye

- Posted using BlogPress from my iPhone

Easy Peach Cobbler

2011-06-12T20:16:00.000-05:00

It's time for an update! Sorry it's been a while. I know. But here's a great classic for any fruit you have on hand. Enjoy!

1 cup flour
1 cup sugar
1 tsp. baking powder
Dash of salt
1 cup milk
1 egg
1-1/2 tsp. vanilla
1 stick margarine (I always use butter)
1 can peaches (the smaller one)
1/2 tsp cinnamon*
1/4 tsp allspice*
1/4 tsp cloves*

Melt margarine in a deep dish in oven @ 350. Mix dry ingredients together; add milk, egg and vanilla. Pour into prepared pan/dish. Spread peaches. Batter will surround peaches in a cake like crust. Bake until golden brown.

*Optional... but makes all the difference- to me. I'm a spice girl!
****Other fruits can be used instead of peaches. I usually combine peaches and blueberries together. Fabulous combination might I add.
from Pots Pans & Pioneers Cookbook Volume 3

Pumpkin Bars with Cream Cheese Frosting

2010-11-28T22:22:00.000-06:00

I decided to make something different this year for Thanksgiving. I absolutely loved these bars! They are definitely a keeper.

1 cup flour
1 cup packed brown sugar
3/4 cup canned pumpkin (about 1/2 of a 15oz can)
1/2 cup butter, softened
2 eggs
1 tsp vanilla extract
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp ground cloves
**1/2 tsp pumpkin pie spice
**1 cup mini chocolate chips

Combine flour, brown sugar, pumpkin, butter, eggs, vanilla, baking soda, salt, cinnamon, nutmeg, and cloves in a bowl; mix well. Spoon into a 13x9-in baking pan. Bake for 20 min. Let stand and cool.

Frosting:
1 lb pkg confectioners sugar (I NEVER use this much)
1/4 cup butter, softened
3 oz cream cheese
1/2 tsp vanilla extract
milk

Combine sugar, butter, cream cheese, and vanilla in a mixer bowl; beat until blended, scraping bowl occasionally. Beating constantly, add enough milk to the frosting to achieve the desired consistency. Spread frosting over baked bars. Cut into bars.
**Sprinkle mini chocolate chips on frosting for garnish if desired

**optional...it's what I added to it first time around and it was awesomeness!
from the Junior League at Home Cookbook

Snickerdoodles!

2010-10-15T06:47:00.000-05:00

For those of you who have heard of these cookies and love them I'm so happy to share this recipe with you. If you have no idea what these are... let me just say they are probably my most favorite cookie (next to PB) in the world! Probably because I have so many fond memories attached to them. In my teenage years I would make this cookie dough just to eat it raw. I was pretty obsessed! Enjoy. My sister just gave me my mom's recipe from an old cookbook I thought was gone forever. I'm so happy it wasn't!

1/2 cup butter, softened
1/2 cup vegetable shortening
1-1/2 cups plus 2 tbls sugar, divided
2 eggs
2-3/4 cups all purpose flour
2 tsp cream of tarter
1 tsp baking soda
1/4 tsp salt
2 tsp ground cinnamon

In a large mixing bowl with electric mixer, beat butter, shortening, 1-1/2 cups sugar and eggs until well mixed. Blend in flour, cream of tarter, baking soda and salt.

Shape dough by rounded teaspoonfuls into balls. Combine cinnamon and remaining 2 tbls of sugar. Roll balls in cinnamon-sugar mix. Place balls 2-in apart, on ungreased baking sheets.

Bake in a preheated 400-degree oven 8-10 min or until set. Let cool on wire racks.
Makes about 6 dozen cookies
from my Mom's old cookie cookbook

Pumpkin Bread {With Chocolate Chips!}

2010-10-04T06:50:00.001-05:00

I made this last nice and it filled the house with the most refreshing aroma of fall. I can't say enough how much I love this season!

1 c butter, softened
3 c sugar
3 3ggs
3 c all purpose flour
1 tbls baking powder
1.5 tsp baking soda
1.5 tsp ground cinnamon
1.5 ground cloves
1.5 tsp ground nutmeg
1 (16oz) can solid pack pumpkin

In mixing bowl, cream butter and sugar. Add eggs; mix well. Combine dry ingredients; stir into creamed mixture JUST until moistened. {Very important people} Stir in pumpkin. Pour into (2) greased 9x5x3 loaf pans. Bake 350 degrees for 1 hr or until bread tests done.
from AllRecipes.com~ Shirley Sober
***Jenn's variations*** {I read several comments before selecting this recipe and did some of what they suggested with my own mix of things}
*Reduce cloves 1 tsp, added 1 tsp allspice
*Reduce to 1 c butter, added 1 cup applesauce<- calorie friendly
*2 cup white sugar, 1.5 c brown sugar

Other suggestions from website:
*Walnuts are good
*Chocolate chips are good
*Add a dash of salt (forgot to try)
*Add vanilla extract (forgot to try)
*Some said to add ginger... that wasn't for me

Now on another side note (sick of these yet)
I didn't have 2 loaf pans. I put the rest of my batter in muffin stoneware and baked for 30 min. Perfect! Also Markus says he thought this was too pumpkiny. He doesn't care for it like I do. This doesn't have a strong pumpkin flavor. It could stand to have more in it for me. It's not made with oil so you don't have that oily moistness that comes. Markus likes that better (not me). So basically this is an awesome BREAD recipe. If you are looking more for an oily banana nutish kind of bread, don't try this one.

Love, Jenn

Pizza Dough {From Scratch}!

2010-09-26T19:52:00.000-05:00

We had a sleepover last month with the youth girls from church and we made homemade pizzas. This is the dough we used and it's amazing! Enjoy!

1 cup water
1 tbls olive oil
2-1/2 bread flour
1 tbls sugar
1 tsp salt
1 tsp yeast

Put all above ingredients in breadmaker (IN THE EXACT ORDER LISTED) and turn on dough cycle. Once dough has finished, some at this point would say punch down and let rise again, but I'm not so patient for that. Just saying!

Betty Crocker's Easy Red Velvet Cake

2010-09-26T19:34:00.000-05:00

Cake

1	box Betty Crocker® SuperMoist® German chocolate cake mix
1 1/4	cups water
1/2	cup vegetable oil
3	eggs
1	bottle (1 oz) red food color
1	tablespoon unsweetened baking cocoa

Frosting

2	oz cream cheese, softened
2	teaspoons milk
1 1/2	cups whipping cream
1/2	cup powdered sugar



	Print these coupons...





	About Concordance™

Heat oven to 350°F (325°F for dark or nonstick pans). Grease bottom and sides of 13x9-inch pan or two 9-inch round cake pans and lightly flour, or spray with baking spray with flour.
In large bowl, beat all cake ingredients with electric mixer on low speed 30 seconds, scraping bowl occasionally. Beat on medium speed 2 minutes, scraping bowl occasionally. Pour into pan(s).
Bake as directed on box for 13x9-inch pan or 9-inch rounds. Cool completely.
In chilled large bowl, mix cream cheese and milk until smooth. Beat in whipping cream and powered sugar with electric mixer on high speed, scraping bowl occasionally, until soft peaks form. Frost top of 13x9-inch cake or fill and frost cake layers. Store in refrigerator.

***Substitution

SuperMoist® butter recipe chocolate cake mix can also be used for this recipe. Use 1/2 cup butter in place of oil.

***Success

You will need the whole 1-ounce bottle of red food color to achieve the intense red color that is characteristic of this special cake.

***Variation

For a classic red velvet cake, add 3/4 cup buttermilk, reduce water to 1/4 cup and reduce oil to 1/4 cup. All other ingredients remain the same. (Do not use dark or nonstick 13x9-inch pan.)

Let me just say that this frosting is pure heaven. I think it's my new favorite from scratch frosting. Oh and I used more cream cheese for a more intense flavor and it was soooo... worth it.

Potatoes Au Gratin

2010-09-26T19:27:00.000-05:00

I made these for a friend we had over for dinner and they were awesome! He didn't like the way they looked, but loved the way they tasted.

3 tablespoons butter
2 tablespoons flour
2 cups whole milk
Salt and white pepper
1 1/2 pounds new red potatoes cooked and sliced 1/2-inch thick
3 ounces grated Cheddar cheese
3 ounces grated Monterey cheese

Preheat the oven to 400 degrees F. Grease an 8 cup rectangular baking dish with 1 tablespoon butter. In a nonreactive saucepan, over medium heat, melt the remaining butter. Stir in the flour and cook for 2 minutes. Whisk in the milk and cook until the liquid is slightly thick and coats the back of a spoon, about 4 to 6 minutes. Season with salt and pepper. Remove from the heat. In a mixing bowl, toss the sliced new potatoes with salt and pepper. Fold in the cream sauce and pour into the prepared pan. Sprinkle the top of the potatoes with the grated cheese. Place the pan in the oven and bake until golden brown and bubbly, about 8 to 10 minutes. Remove from the oven and cool for a couple of minutes before serving.
from Emeril Lagasse

Hurry Up Chicken Pot Pie!

2010-09-26T16:56:00.001-05:00

I was craving some chicken pot pie (gotta love pregnancy hormones). But I didn't have a lot of time to whip something up to satisfy the craving. Well this is pretty close the "real" thing. And best part, you don't have to babysit it either! I do think that it was better the 2nd day (aka leftovers).

2 cups chopped cooked chicken breast
2 hard-boiled eggs, sliced (I would say optional for me)
1/2 cup thinly sliced carrots
1/2 cup frozen green peas
1 (10 3/4-ounce) can cream of chicken soup
1 cup chicken broth
Salt and pepper, optional
1 1/2 cups instant biscuit mix
1 cup milk
1 stick melted butter

Preheat oven to 350 degrees F.
In a greased 2-quart casserole, layer the chicken, eggs, carrots, and peas. Mix the soup, chicken broth, and season with salt and pepper, if desired. Pour over the layers. Stir together the biscuit mix and milk, and pour this over the casserole. Drizzle butter over the topping. Bake until the topping is golden brown, 30 to 40 minutes.
from Paula Deen

**When I made this it was kinda runny so I would suggest throwing some flour into the liquid just to thicken it up a bit. I don't like runny though, so it depends on your preference.
**I also used LOW SODIUM chicken broth cause me and salt don't like ea. other. I flavored mine with Paul Prudhomme's Salt free seasoning which is absolutely essential!

Southwestern Chicken and Black Bean Salad with Citrus Vinaigrette

2010-09-26T16:49:00.000-05:00

I saw this recipe and thought, hmph this out to be a fun one to try. And it was!!! Hubby even liked it to so it is a keeper.

This creative combination of seasoned chicken, fresh oranges, and black beans tossed with a refreshing citrus vinaigrette makes an irresistible salad.
6 servings/serving size: 1 cup chicken mixture, 3 1/3 tablespoons dressing
2 teaspoons ground cumin
2 teaspoons chili powder
1 1/2 pounds skinless, boneless chicken breasts, cut into ½-inch strips
2 cups fresh orange sections (about 2 oranges)
1/2 cup shredded reduced-fat Monterey Jack cheese
1/2 cup chopped red onion
1 (15-ounce) can black beans, drained and rinsed
1/3 cup chopped fresh cilantro, optional
1/3 cup lime juice
1/4 cup orange juice
1 tablespoon canola oil
1/2 teaspoon minced garlic
Salt and pepper to taste (optional)
6 cups mixed greens
1. Combine cumin and chili powder in large zippered plastic bag. Add chicken, seal bag, shake to coat.
2. In large nonstick skillet coated with nonstick cooking spray, cook chicken over medium heat until done, 10 minutes; let cool.
3. Transfer chicken into large bowl, add orange sections, cheese, onions, black beans, and cilantro, mixing gently but thoroughly.
4. In small bowl, whisk together lime juice, orange juice, oil, garlic, salt and pepper. Pour over chicken mixture, tossing gently to coat. Serve over mixed greens.
Note: Cilantro has a distinct flavor and may be omitted if desired.
from Holly Clegg Trim &TERRIFIC Diabetic Cookbook

Chopped Farmstand Salad

2010-07-31T10:41:00.000-05:00

Lilly says Creativity is the keynote of this salad. A trip to the farmer's market will reveal what's in season. Just use this recipe as inspiration and buy whatever looks and tastes good!

1 med head romaine lettuce chopped into 1/2 in pieces
3 large ripe tomatoes, preferably a combo of different colors and varieties, seeded and cut into 1/2 dice
1-1/2 cups fresh corn kernels
1 med zucchini, cut into 1/4 in dice
1 med yellow squash, cut into 1/4 in dice
2 celery ribs, cut into 1/4 in dice
1/2 cup thinly sliced radishes
1 garlic clove, crushed
1/2 cup packed basil leaves
3 tbls red wine vinegar
1 cup extra virgin olive oil
salt and freshly ground pepper to taste

Mix lettuce, tomatoes, corn, zucchini, squash, celery, and radishes in large bowl.

With food processor or blender running, drop garlic and basil through and pulse until finely chopped. With machine running, add vinegar, then oil. Season with salt and pepper. Pour over vegetables and toss well.
from Essentially Lilly a Colorful Guide to Entertaining

Frozen Sherbet Cake with Pecan Crust

2010-07-31T10:33:00.000-05:00

You can substitute your fav Sherbet flavor if you would like. Holy yummy for summer!

Crust:
2/3 cup vanilla wafer cookie crumbs (crushed
1/3 cup pecans, chopped
2 tbls granulated sugar
2 tbls butter

Filling:

1 Qt lemon sherbet
1 Qt raspberry sherbet
1/2 cup heavy cream
2 tbls powder sugar
1/2 tsp vanilla extract

Fresh raspberries and mint sprigs for garnish
Raspberry Sauce

Position Rack in center of oven and preheat to 350 degrees. Lightly butter a 9x3 springform pan.

To make pecan crust, process cookie crumbs, pecans, and sugar in a food processor until pecans are very finely chopped. Transfer to bowl, then add butter and stir until crumbs are evenly moistened. Press evenly into bottom and 1/2 in up sides of pan. Bake until lightly browned, about 10 min. Cool COMPLETELY on a wire rack.

Soften lemon sherbet by placing in a bowl and mashing with large rubber spatula. Spread evenly in cooled crust. Cover with plastic wrap and freeze until firmed, about 20 min. Soften raspberry sherbet in the same manner and spread over lemon sherbet. Cover with plastic wrap pressing wrap directly onto sherbet, and freeze until firm, at least 4 hours. (The cake can be prepared up to this point 1 day ahead).

When ready to serve, whip heavy cream, powdered sugar, and vanilla in a med bowl with an electric mixer on high until stiff. Transfer to pastry bag fitted with a large star tip. Remove plastic wrap from cake. Pipe 12 rosettes around edge of cake, and garnish with raspberries and mint. Slice with warm thin knife. Serve frozen, with raspberry sauce.

RASPBERRY SAUCE:
Puree 1 pint raspberries, 1/3 cup granulated sugar and 1 tsp fresh lemon juice in a food processor. Taste. Add sugar and lemon as needed, and blend again to dissolve sugar. Strain through fine wire sieve into a bowl. Cover and refrigerate until chilled, about 1 hour. (the sauce can be made 1 day ahead, and then covered and refrigerated)
from Essentially Lilly a Guide to Colorful Entertaining

Curried Chicken Salad on Endive

2010-07-31T10:14:00.000-05:00

The endive leaves are just a pretty way to serve. If you don't have any or can't get them, just serve on whatever you like chicken salad on. Croissant rolls would be a great choice too!

2 (14.5 oz) cans chicken broth
2 cups water
3 boneless chicken breast halves (about 1.25 lbs)
1 mango or 2 peaches, peeled, pitted, finely chopped (about 1 cup)
1/2 cup green onion, chopped
1/4 cup slivered toasted almonds
3/4 cup mayo
1 tbls fresh lime juice
1 tsp curry powder
30 endive leaves (from 5-6 large endives)

Bring chicken broth and 2 cups water to boil in large pot. Add chicken until completely cooked through, about 10 min. Remove chicken from broth with slotted spoon, transfer to plate to cool. Cool to room temp about 20 min.
Chop chicken into 1/4 in pieces, transfer chicken to med bowl. Add mango or peaches, green onions and 1/4 cup almonds.
In small bowl, whisk mayo, lime juice, and curry powder to blend. Pour dressing over chicken and other ingredients in med bowl. Toss GENTLY to combine. Cover bowl with plastic wrap and chill until cold (least 3 hrs).
Place whole endive leaves on work surface. Top each with 1 tbls chicken salad. Top with chopped slivered almonds and arrange on plater.
from Essentially Lilly a Guide to Colorful Entertaining

Papaya-Banana-Orange Smoothie

2010-07-31T10:02:00.000-05:00

One of the first things I bought as a pregnant person was a blender. Boy I have been so happy ever since!

4 cups freshly squeezed orange juice, or best you have
4 cups chopped fresh papaya, or frozen
2 med bananas, peeled
Sugar to taste, if necessary

Combine 2 cups orange juice and all fruit in blender. Blend until mixture is pureed. Pour in large pitcher. Add remaining 2 cups orange juice to pitcher and whisk to blend. Serve into pretty glasses ;)
from Essentially Lilly a Guide to Colorful Entertaining

Cucumber-Avocado with Cilantro Soup

2010-07-31T09:58:00.000-05:00

Haven't tried this yet, but when I first found out I was pregnant and saw this I thought, this would be amazing!

1 Large English hot house cucumber or 3 small cucumbers, peeled, coarsely chopped (about 2-1/2 cups)
2 avocados, peeled, coarsely chopped (about 2 cups)
1 med sweet onion, peeled, coarsely chopped (about 1-1/2 cups)
1-1/2 cups water
1 cup loosely packed cilantro leaves
1/3 cup fresh lime juice
1/2 to 1 whole small jalapeno, seeded, chopped
1/2 tsp ground cumin
1/2 tsp salt
Plain yogurt
Additional cilantro leaves for garnish

Combine first 9 ingredients in a blender, blend until pureed. Thin soup with additional water, if desired. Season to taste with additional salt, if desired. Cover and refrigerate until cold, at least 3 hours and up to 1 day. Ladle scant 1 cup soup into each 5 shallow bowls or teacups. Top each serving with a dollop of yogurt and float cilantro leaves atop soup as garnish. Serve chilled.
from Essentially Lilly's Guide to Colorful Entertaining

Sweet & Spicy Meatballs

2010-07-31T09:50:00.000-05:00

Let me just first say there is NOTHING like homemade meatballs! But if you insist you just don't have time, lalalala then just go buy some premade. But know you will be sorry!

Meatballs:
3 lbs ground round (or whatever you like)
1 cup Italian bread crumbs (please don't use plain)
3 large eggs, beaten
1 large onion, minced
1/2 cup chopped parsley
4 garlic cloves, pushed through garlic press
1 tsp freshly ground pepper

Sweet & Spicy Sauce
2 tbls extra virgin olive oil
1 med onion, finely chopped
1 (8oz) jar jalapeno jelly
1 (12oz) bottle chili sauce (go easy if you don't like a lot of spice)
1/2 cup grape jelly
2 tbls soy sauce
1 tbls Dijon Mustard

To make meatballs, combine all ingredients in a large bowl. Roll into good size balls (approx 1 tbls ea) and put on baking sheet. Bake in a preheated 400 degree oven for about 20 min or until browned.
***The meatballs can be made and then cooled, stored in a plastic bags and refrigerated up to 2 days or frozen for up to 1 month. If frozen, thaw before cooking in sauce)

To make sauce, heat oil in large saucepan over med heat. Add onion and cook, stirring occasionally, until golden, about 5 min. Stir in all remaining ingredients and bring to a boil. Reduce heat to low. Stir in meatballs and cover. Cook stirring often until meatballs are heated through, about 10 min or 20 if meatballs are chilled.

To serve transfer meatballs to chafing dish or crock pot. Enjoy!
from Essentially Lilly Holidays

I'm Back!

2010-07-31T09:36:00.000-05:00

First off I have an excuse. A really good one. I'm pregnant! Food hasn't been my most favorite thing as it tastes different when you are pregnant. So needless to say I haven't been doing a lot of cooking. Poor hubby has had to fend for himself while I crash on the couch. But I'm over the tiredness stage and have been more open to cooking. Now all I need is a little motivation. Sometimes I just don't want to eat. Not a good motivation for cooking! But I'm trying. So enjoy! Got some good stuff in store :)

Rainbow Cake!

2010-05-31T10:03:00.001-05:00

I've made a plenty of cake in my day. Some amazing, some ok, some not so great. But I saw this Rainbow Cake @ "The Idea Room" and all I could say was WOW! Want to know how to make it? CLICK HERE :)

Pecan Pie Muffins

2010-05-06T22:41:00.000-05:00

Looking through for Brunch ideas for Mother's Day and came across this one. Sounds awesome and I can't wait to try it. Just thought I'd share!

1 cup packed brown sugar
1 cup chopped pecans
1/2 cup flour
2/3 cup butter, melted
2 eggs

Mix brown sugar, pecans and flour in a bowl. Whisk the butter and eggs in a separate bowl until blended. Pour the butter mixture into the brown sugar mixture and stir just until moistened.

Fill greased or paper lined mini muffin cus 2/3 full. Bake at 350 degrees for 20-25 min or less. Serve warm.
from River Roads 4 Cookbook
Makes 2-2.5 dozen muffins

Cranberry-Orange Ginger Ale Punch

2010-05-02T15:01:00.002-05:00

Awesome for a shower! or any get together really.

6 cups chilled cranberry-raspberry juice
6 cups chilled ginger ale
3 cups chilled freshly squeezed orange juice
Ice cubes or ring

Stir cranberry-raspberry juice, ginger ale and orange juice in punch bowl to blend. Add ice and serve.

***An ice ring with fresh mint or edible flowers or fruit frozen into it would make a pretty addition to the punch bowl. Stir the ingredients together just before serving so that the ginger ale won't lose it's fizz.
12 servings from Essentially Lilly (Pulitzer) a Guide to Colorful Entertaining

Watermelon-Strawberry Lemonade

2010-05-02T14:55:00.002-05:00

Can't wait to serve this at a summer BBQ!

4 cups of 1-inch pieces seedless watermelon (ab. 1/4 small watermelon)
1 generous cup strawberries, hulled
2 cups water
1/2 of 12oz can lemonade concentrate

Combine watermelon, strawberries and 1 cup water in blender and puree. Pour mixture into large pitcher. Add remaining 1 cup water and lemonade concentrate to pitcher. Stir to combine well. Serve over ice.
6 Servings
From Essentially Lilly (Pulitzer) a Guide to Colorful Entertaining

Hot Cranberry-Apple Punch

2010-05-02T14:47:00.003-05:00

For Halloween, how about this warm cran-apple drink? That's what Lilly says from her cookbook.

(4) 3-inch cinnamon sticks
(4) star anise
2 tsp whole allspice
1 tsp whole cloves
1-1/2 qts apple juice
1-1/2 qts cranberry juice
1 dozen lady apples, for garnish

Rinse and squeeze dry a piece of cheesecloth. Wrap cinnamon, star anise, allspice and cloves in cheesecloth and rice into a packet with kitchen string.

Bring apple juice, cranberry juice and spices to a simmer in a large nonreactive saucepan over medium heat. Add apples. Transfer pot to a warming plate to keep warm. (Or reduce heat under pot to very low and serve punch from kitchen)

Serve hot.
16 Servings, from Essentially Lilly (Pulitzer) a Guide to Colorful Holidays

Frozen Sherbet Cake with Pecan Crust

2010-05-01T17:56:00.001-05:00

This looks so incredibly amazing and I can't wait to make it. I think it will be on the menu for Mother's Day Lunch.

Crust:
2/3 c vanilla wafer cookie crumbs (crushed)
1/3 c chopped pecans
2 tbls sugar
2 tbls unsalted butter, melted

Filling:
1 Qt Lemon sherbet
1 Qt Raspberry sherbet
1/2 c heavy cream
2 tbs powdered sugar
1/2 tsp vanilla

*Fresh raspberries and Mint sprigs, for garnish
Raspberry sauce (Recipe follows)

Position rack in center of oven and preheat to 350 degrees. Lightly butter a 9x3-in springform pan.

Pecan crust, process cookie crumbs, pecans and sugar in food processor or blender until pecans are very finely chopped. Transfer to a bowl, then add butter and stir until crumbs are evenly moistened. Press evenly into bottom and 1/2 in up sides of pan. Bake until lightly browned, ab 10 min. Cool completely on a wire cake rack.

Soften lemon sherbet by placing in a bowl and mashing with a large rubber spatula. Spread evenly in cooled crust. Cover with plastic wrap and freeze until firmed, ab 20 min. Soften raspberry sherbet same way and spread over lemon sherbet. Cover with plastic wrap, pressing wrap directly onto sherbet, and freeze until firm. At least 4 hrs. (The cake can be prepared up to this point 1 day ahead)

When ready to serve, whip heavy cream, powdered sugar and vanilla in a med bowl with mixer on high speed until stif. Transfer to pastry bag fitted with large star tip. Remove plastic wrap from cake. Pipe 12 rosettes around edge of cake and garnish with raspberries and mint. Slice with a warm (dip in glass of hot water) think knife. Serve frozen with Raspberry Sauce.

Raspberry Sauce:
Puree 1 pint raspberries, 1/3 c sugar, and 1 tsp fresh lemon juice in a food processor. Taste. Add sugar and lemon juice as needed. and blend again to dissolve sugar. Strain through fine wire sieve into a bowl. Cover and refrigerate until chilled, ab 1 hr. (The sauce can be made 1 day ahead, then covered and refrigerated)
From Essentially Lilly (Pulitzer) guide to colorful Holidays

Ginger Pineapple Glaze (for Baked Ham)

2010-05-01T17:46:00.003-05:00

(1) 20-oz can crushed pineapple in juice, well drained, juices reserved
(2) 12 oz cans ginger ale, as needed
1 c packed light brown sugar
1 tbls dry mustard
*For an 8lb spiral sliced ham

Mix pineapple juice, 1 can (12oz) ginger ale, brown sugar and mustard in a blender to dissolve mustard. Set aside.

Place ham flat side down in pan. Pour pineapple juice mixture over ham. Pat the crushed pineapple onto the ham; if you press hard, it will stick nicely. Place pan with ham and pineapple juice on top of stove and bring to boil over 2 burners on high heat. Tent ham with foil and transfer to oven.
From Essentially Lilly (Pulitzer) Guide to Colorful Holidays

Bake 1 hr, checking to be sure juices aren't burning and adding a bit more ginger ale to pan if needed. Baste ham with juices occasionally. Ham should reach 140 degrees when done. Meanwhile, place roasting pan (without ham) over 2 burners on high heat and bring juices to boil. Cook until juices should get dark and syrupy. Pour juices over ham and serve.

Latino Shrimp & Corn Bisque

2010-05-01T17:19:00.003-05:00

1-1/2 lbs med (26-30 count) shrimp
3 c bottled clam juice
2 sprigs fresh parsley
1/8 tsp dried thyme
1/8 tsp whole black peppercorns
5 tsp (1/2 stick plus 1 tbls) unsalted butter
1 med onion, finely chopped
1 small celery rib with leaves, finely chopped
1/2 c diced (1/4 inch) chopped red bell pepper
2 garlic cloves, minced
1/3 c flour
1/4 c dry sherry
1 tbls tomato paste
1-1/2 c fresh or frozen corn kernels
1/2 c heavy cream
salt & freshly ground pepper, to taste
chopped fresh cilantro, for garnish

Peel and devein shrimp, reserving shells. Coarsely chop shrim, then cover and refrigerate. Bring shrimp shells, 1 qt water, clam juice, parsley, thyme and peppercorns to a boil in a med saucepan over high heat. Reduce heat to low and simmer for 30 min to blend flavors. Strain and reserve liquid.

Melt butter in large saucepan over med-low heat. Add onion, celery, red pepper, and garlic, then cover. Cook until vegetables soften, ab 3 min. Sprinkle with flour and stir well. Whisk in reserved cooking liquid, sherry and tomato paste. Bring to simmer over med heat. Reduce heat to low and cook until lightly thickened, ab 3 min. (The soup can be prepared up to this point 1 day ahead, then cooled, covered and refrigerated. Reheat to simmering over low heat.) Stir in reserved shrimp, corn and heavy cream and cook just until the shrimp turn opaque, ab. 3 min. Season with salt and pepper. Top each serving with a drizzle of cream, if desired and sprinkle with cilantro.
Serves 8
From Essentially Lilly (Pulitzer) "Holidays" Cookbook

Crawfish Monica

2010-04-27T06:52:00.003-05:00

This is one of the most popular dishes at the NOLA Jazz Fest. I knew I had to try it since I just had leftover crawfish tails from a crawfish boil.

1lb crawfish tails, boiled and peeled OR 1lb lump crabmeat OR 1lb oysters, drained and quartered (gross!)
1 stick butter (NO Margarine)
1 pint half and half
1 good sized bunch of green onions, chopped
3-10 cloves garlic, chopped (to your taste)
1-2 tbs Creole Seasoning
1lb. cooked pasta (use your fav)

In a large pot saute onions and garlic for about 3 min. Add seafood and saute for about 2 min. Add the half and half, then several big pinches of Creole Seasoning, (I used Louisiana Brand) tasting before the next pinch until you think it's just right. Cook for 5-10 min over med heat until the sauce thickens. (It was a LONG 10 min for me so finally I threw a tbls of flour in there to speed the process up). Let it sit for 10 min over very low heat, stirring often. (I omitted this part cause I was hungry, but I'm sure this is where the sauce gets thicker). Serve immediately, with lots of french bread.

**This recipe even says Look, relax! Just don't eat this everyday...!!! Thought that was hilarious :)

**The only thing I would really change is not adding the seafood so early. Since I had to cook my sauce for a little while, I would suggest adding it later on in the cooking process of the sauce**

**Oh and don't skimp on the garlic or onions. If you notice those are really the only key ingredients to add flavor... VERY important to not skimp**

Mike Anderson's Spinach & Artichoke Dip

2010-04-24T11:09:00.002-05:00

Just had this last night at Markus' friend Blake's wedding. Their reception was on the side porch at Mike Anderson's Restaurant. I forgot how much I love their version. So here it is!

3 ½ tsp Fresh Minced Garlic
1 cup Half and Half

1 ¼ cup Olive Oil
1 cup Chopped Artichoke Hearts
6 slices Jalapeño Slices (Chopped), pickled
1 1/2 tbsp Jalapeño Juice
1 lb Velveeta Cheese (cubes)
1 and 1/2 tsp Black Pepper
2 ¾ tbsp Light Roux
¼ lb Spinach, frozen/chopped
½ lb Boiled Shrimp
3 ½ cups Yellow Onions (Chopped)

PROCEDURE

Sauté garlic in oil until golden brown.
Add onions. Cover and simmer 15 to 20 minutes over low heat.
Add artichoke hearts, jalapenos, jalapeno juice and black pepper.
After the artichoke hearts start to break apart, add light roux. Stir well.
Add spinach.
Gradually stir in half-and-half. Slowly heat.
Add Velveeta cheese and stir until melted.
Add chopped shrimp and stir.
Serve with chips or toast points.

Louisiana Crawfish Pies

2010-04-18T22:45:00.004-05:00

Photo from Louisiana Cookin Magazine
I was lucky enough to go to a crawfish boil on Thursday and brought some tails home :) Here's what I'll be fixin'!!! Nothing beats south La. in the spring... Crawfish boils are the best!

1 stick salted butter
1 c finely chopped onions
1 c finely chopped green bell peppers
1 tsp salt
1/2 tsp cayenne pepper
1/4 tsp freshly ground pepper
2 tbls tomato paste
1 tsp paprika
1/2 c water
2 tbls cornstarch, dissolved in 1 cup water (a slurry)
1 lb peeled La. crawfish tails
1/4 c chopped green onions, green part only
2 tbls chopped fresh parsley leaves
6- 3inch pie shells or 1-9inch pie shell, prebaked according to pkg directions

Heat butter in a medium saucepan over medium heat. Add onions and bell peppers and cook, stirring, until soft and lightly golden, about 6 minutes.

Add salt, cayenne, black pepper, tomato paste, paprika and 1/2 cup water. Reduce heat to medium-low and cook, stirring often, for 5 minutes.

Add cornstarch and water. Cook mixture, stirring often, until it is smooth and slightly thick. Add crawfish and cook, stirring occasionally, for 10 minutes. Add green onions and parsley and adjust seasoning to taste.

Remove mixture from heat and cool. Spoon mixture into the pre-baked pie shells. Place on a baking sheet and bake at 350°F until the mixture is bubbly, 8 to 10 minutes for small pie shells or 15 to 18 minutes for a 9-inch shell.

from Louisiana Cookin Magazine February 2010

Spicy Fried Shrimp /AKA: Bang Bang Shrimp

2010-04-11T13:41:00.003-05:00

This is almost verbatim to the Bang Bang Shrimp at Bonefish Grill which I so dearly love!

Sauce:
1/2 cup mayo
1 tbls plus 1 tsp Asian chili sauce
2 tsp honey

Shrimp:
Vegetable oil, for frying
2 Large eggs
3/4 cup flour
1/2 cup cornstarch
Salt & pepper
1-3/4 lb small shrimp, peeled and deveined
Green onions for garnish

Make sauce, mix mayo, chili sauce, honey, 1/4 tsp salt and 1 tsls water in a large bowl; set aside.

Prepare shirmp. Heat 2-in oil in a dutch oven (or heavy pot) on med heat until deep fry thermometer registers 350 degrees. Meanwhile, whisk eggs in shallow bowl. Whisk the flour, cornstarch and 1 tsp of salt and 1 tsp of pepper in another shallow bowl.

Working in batches, dredge the shrimp in flour mixture, shake off excess, dip in the beaten eggs, then return to flour mixture, turning to form a thick crust. Fry the shrimp in hot oil until lightly golden (1-2 min) adjusting the heat to maintain needed oil temp. Put on paper-towel- lined plate.

Toss shrimp with the prepared sauce. Top shrimp with green onions for garnish.
from Food Network Magazine April 2010

**I tried this (without frying the shrimp) and it tastes JUST like the Bang Bang Shrimp. Great either fried or plain with sauce!!

Chewy Praline Bars

2010-04-05T23:44:00.000-05:00

I have an A+ by this recipe. I stumbled across this as I was digging through my "Sweets" recipe box. It's so incredibly amazing! If you LOVE pralines, you will enjoy this chewy version :)

1-3/4 c unsifted all-purpose flour
1/2 tsp salt
1/3 c unsalted butter, room temp
1/3 c solid vegetable shortening
1-1/2 c packed light brown sugar
1 egg
1 tsp vanilla
1 cup chopped pecans
1 c white vanilla-flavored baking chips

Heat oven to 375 degrees. Coat 15x10x1 jelly roll pan w/ cooking spray.

Combine flour and salt in small bowl.
Beat butter, shortening and brown sugar in large bowl until smooth and creamy. Beat in egg and vanilla. Stir in flour mixture an pecans. Spread in prepared pan. Bake at 375 degrees oven 15-20 min, until lightly browned and wooden pick inserted in center comes out clean.

Meanwhile,, heat the baking chips in the top of a double boiler over hot, NOT BOILING, water, stirring until chips are melted and smooth. Drizzle cookie with melted chips. Cut into bars.
Makes 50 bars!
From Family Circle Magazine

Goulash

2010-02-18T18:06:00.003-06:00

Markus' Aunt from Switzerland makes this when she comes in the wintertime and he loves it. So

finally I asked her for it! It's long overdue to post it on the blog being that I got it in Apr 2009, but nonetheless it's pretty good. It's kinda like a beef stew, but not really. So in Ursula's own words:
"I send you the recipe I promised to give you"

2 persons

1 pound of beef ragout (stew meat)

2 carrots

2 celleries

2 onions
2 or 3 potatoes

garlic as much as you like or don't like
1 can tomatoes

Chop the veggies the same size as the ragout pieces are. stir fry the beef then add 1 spoon of flour salt pepper and 1 spoon of paprika and stir well. add 1 glass of redwine (you don't want to add wine ? no problem just add a little water) and 1 can of tomatoes then add all the veggies. it takes about 1 hour to simmer, you can always add some more gravy or water.

let simmer for 30-40 min, depends how tender the meat already is.

slice 2 or 3 potatoes the same size as the ragout pieces and add abt 30 min before the meat is ready and tender.

any questions ?? if not bon apetit

P.S. I really do think this serves more than 2 people just for the record.

from Aunt Ursula, Lugano, Swizterland

Broccoli and Cheese Calzone

2010-02-18T06:53:00.005-06:00

I decided to try something different for dinner last night and stumbled across this recipe I had printed out from a Food Network Show I used to watch. I'm so glad I tried it. It was AWESOME!

1 (15-ounce) container part-skim ricotta cheese
8 ounces shredded part-skim mozzarella cheese
1 (10-ounce) package broccoli florets, thawed and drained
salt
Black pepper
1 pound bread or pizza dough, thawed
2 tablespoons grated Parmesan

In a medium bowl, combine ricotta, mozzarella and broccoli. Mix well. Season with salt and black pepper.

Roll dough out to a 12-inch circle. Spread cheese filling over 1 side of circle, to within 1-inch of the edge. Lift 1 side of dough and fold over so that it meets the other side, forming a half moon, and pinch the edges together to seal.

Preheat oven to 400 degrees F.

Transfer calzone to a large baking sheet sprinkle the top with cheese. Bake 15 minutes, until puffed up golden brown. Let stand 5 minutes before slicing.

**The only thing I added is italian sausage and some italian seasonings I just got from Paul Prudhomme (my fav).**

Robin Miller of Food Network

Oh My Sweetness!

2010-01-19T17:40:00.003-06:00

As if I couldn't get enough sugar and cuteness as it is!!!! I stumbled across this website while blog-hopping. I love love love it and the name of course is probably my new favorite! So you have to check out Bakerella! You WILL NOT be disappointed!

P.S. I have to try these PB Balls

Fruit Cake Mini Bites

2010-01-03T15:34:00.003-06:00

I love these things. And more than my love for fruit cake... is my love for the lady who gave me the recipe. She is an angel. She can bake and cook out of this world and I'm so happy she sees fit to share this love with her family. She is amazing and I only hope I can one day be as good of a cook and baker as my Aunt Linda.

1/2 cup flour
1 can condensed milk
2 cups chopped pecans
16 oz. fruit cake mix
1/2 cup orange marmalade
1/2 cup cooked fig preserves

Mix fruit cake mix & flour until all the fruit becomes loose. Combine all other ingredients together & mix well.

Spray mini muffin pans w/ cooking spray. Fill pan with mixture (2 mini muffin pans). Bake @ 350 degrees for 12-15 min.

Let set after baking & run a knife around them to lift them up.
Makes about 50
From Linda Pizzolato... by memory!

Fiesta chicken bake

2010-01-02T23:22:00.003-06:00

I found this while blog hopping today on "Harrington House". It was pretty good a defintely a keeper for weeknight cooking.

3 chicken breasts or 1lb of chicken
Taco seasoning
1 can cream of chicken soup
1 can cram of celery soup
1 can of rotel
1 small onion
Tostitos chips
shredded cheddar cheese or taco blend cheese

Season chicken with taco seasoning. Bake chicken or brown chicken in skillet. Sauté onion in skillet. Mix chicken and all ingredients except chips and cheese. In a 9x13 baking dish crush chips and place in bottom of dish. Reserve half for repeat layer. Then place half of the chicken mixture over the chips. Then a layer of cheese. Repeat layers one more time. Bake at 350 for about 25 minutes or until bubbly.

Blueberry Cobbler

2009-12-25T23:56:00.003-06:00

You can really use any type of berry or fruit you have. I made this for Christmas and it was AWEsome! It even turned our teeth blue! LOL!

1 cup all-purpose flour
1 1/2 cups white sugar, divided
1 teaspoon baking powder
1/2 teaspoon salt
6 tablespoons cold butter
1/4 cup boiling water
2 tablespoons cornstarch
1/4 cup cold water
1 tablespoon lemon juice
4 cups fresh blackberries, rinsed and drained

Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.

In a large bowl, mix the flour, 1/2 cup sugar, baking powder, and salt. Cut in butter until the mixture resembles coarse crumbs. Stir in 1/4 cup boiling water just until mixture is evenly moist. In a separate bowl, dissolve the cornstarch in cold water. Mix in remaining 1 cup sugar, lemon juice, and blackberries. Transfer to a cast iron skillet, and bring to a boil, stirring frequently. Drop dough into the skillet by spoonfuls. Place skillet on the foil lined baking sheet. Bake 25 minutes in the preheated oven, until dough is golden brown.

Caramel Fruit Dip

2009-12-25T23:51:00.002-06:00

2 pkgs cream cheese
1 cup packed brown sugar
1/2 cup caramel ice cream topping
Assorted fresh fruit

Beat cream cheese and brown sugar until smooth. Add caramel topping; beat until blended. Serve with fruit. Refrigerate Leftovers.
3 cups
from Taste of Home Magazine

Strawberry Fruit Dip

2009-12-24T16:43:00.002-06:00

I heard this on the radio and never thought about doing it this way before! Yum!

1 (8oz) container of strawberry cream cheese
1 jar marshmallow creme

Let cream cheese get to room temperature. Mix together and serve.

Pecan Pie Cake

2009-12-24T16:31:00.003-06:00

I honestly didn't realize I NEVER posted this. I made it for the guys/gals at work and of course it was a big hit! It's easier than making pecan pie in my opinion. Enjoy!

Crust:
Duncan Hines golden butter recipe cake mix (reserve 3/4 cup)
1 egg
1 stick margarine, softened

Mix together and place in 9 x 13 greased pan. Bake at 350 degrees for 15 min.

Filling:
3/4 cup of reserved cake mix
1/2 cup brown sugar
1/2 cup dark Karo syrup
1 tsp vanilla
3 eggs
1 cup chopped pecans

Mix together and put on top of crust. Bake at 350 for 30-35 min.
Received from Jackie @BRWC

Pumpkin Cheesecake

2009-11-26T23:49:00.004-06:00

This is yum yum. I made it last Thanksgiving, but it didn't get there in one piece. So, I tried again. Success!!! I changed Paula Deen's recipe up a bit. So here's my version.

Crust:
1-3/4 c vanilla wafers (I hate graham cracker crust)*
3 tbls light brown sugar
1/2 tsp cinnamon
1/4 c chopped pecans (a must)*
1 stick melted butter
Filling:
3 (8oz) pkgs cream cheese, room temp
1 (150z) can pureed pumpkin
3 eggs, plus 1 egg yolk
1/4 c sour cream
1-1/2 cups sugar
1/2 tsp ground cinnamon
1/4 tsp nutmeg*
1/4 tsp cloves*
1/4-1/2 tsp pumpkin pie spice*
2 tbls flour
1 tsp vanilla extract

Preheat oven to 350 degrees.
For Crust:
In med bowl, combine crumbs, sugar, nuts, & cinnamon. Add melted butter. Press down flat into a 9-in springform pan. Set aside.
For Filling:
Beat cream cheese until smooth. Add pumpkin, eggs, egg yolk, sour cream, sugar and the spices. Add flour and vanilla. Beat together until well combined. Pour into crust. Spread out evenly and Bake for 1 hour. Remove from oven and let sit for 15 mn. Cover with plastic wrap and let refrigerate for 4 hours.

****I would HIGHLY suggest doing a water bath for this. I did it both ways and when I did it with a water bath, guess what... no cracks! Just wrap foil around the springform a few times and put in a roasting pan with some water and bake. Works like a charm****
Adopted from Paula Deen and *changed by Jenn

Sweet & Spicy Asian Drumsticks

2009-11-21T20:06:00.003-06:00

Yum Yum Yum. This was part of the 1st week's meal plan and a new recipe I tried. Very glad I did.

2 cups orange juice
1 cup pineapple juice
2 tbls orange zest
2 tbls mince garlic
2 tbls minced ginger
2 tbls green onion
1 tbls sesame oil
1/2 cup soy sauce
1/2 cup mirin (sweet rice wine)
1 cup sugar
1-1/2 tsps crushed red pepper flakes
12 chicken drumsticks
2 tbls Essence, recipe follows
2 tsp salt
2 tbls chopped cilantro leaves
1 tbls toasted sesame seeds

Preheat oven 375 degrees.

In a large saute pan set over med high heat, place orange juice, pineapple juice, orange zest, garlic, ginger, green onions, sesame oil, soy sauce mirin, sugar and red pepper flakes. Bring the pan to a boil and stir occasionally until the sugar is dissolved and the liquid has reduced to a thick syrup, about 20 min.

Season the drumstick with the Essence and salt. Place on a sheet pan or casserole and drizzle liberally with the glaze. Place the casserole in the oven and cook until the chicken is cooked through and caramelized, about 40-45 min. To serve, garnish with chopped fresh cilantro, and the sesame seeds. Serve with any unused glaze on the side.

Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast)
2-1/2 tbls paprika
2 tbls salt
2 tbls garlic powder
1 tbls black pepper
1 tbls onion powder
1 tbls cayenne pepper
1 tbls dried oregano
1 tbls dried thyme
Combine all ingredients thoroughly.
Yield 2/3 cup

***I made my drumsticks in the crock pot and they worked beautifully. I put it on low for about 4 or so hours and they were wonderful!***

Football Brownies

2009-10-27T22:07:00.003-05:00

Aren't they the cutest things ever! Can't wait to make them this weekend. Long story short just make your fav brownie mix in a 9x13 pan. Get you a football cookie cutter. Cut the shapes and use a tube of white icing to make the marks. Love it. Got the idea HERE! Enjoy!

Grape Salsa

2009-10-25T21:33:00.004-05:00

Lady at work told me this was awesome! Can't wait to try it! Enjoy!

1 bunch seedless green grapes, cut into halves
1 bunch seedless red grapes, cut into halves
1 pint grape tomatoes
1/2-1 purple onion, chopped
1/2 green bell peppers, chopped
1/2 red, yellow or orange bell pepper, chopped
1 bunch cilantro, stems removed and chopped
3 garlic cloves, finely chopped
1 jalapeno chile, seeded and chopped
Juice of 3 limes
Olive oil to taste

Combine the grapes, tomatoes, onion, bell peppers, cilantro, garlic and jalapeno chile in a bowl and mix well. Add the lime juice and olive oil and toss to coat. Let stand at room temperature for 1 hour. Serve as an appetizer with corn chips or as a side salad.
River Road Recipes IV

Black Bean Soup

2009-10-25T20:32:00.002-05:00

This looks yummy. Had Taco Soup instead of this one, but it was a close second.

1 onion, chopped
1 carrot, grated
2 tbls vegetable oil
3 (15oz) cans black beans
3-4 cups chicken broth
1 cup salsa
1 (11oz) can Rotel
1 tbls cumin
1 tbls chili powder
juice of 1 lime
Chopped fresh cilantro to taste

Saute the onion and carrot in oil in large saucepan for 10-15 min or until tender. Process 1 can of undrained beans with 1 cup of broth in a blender until pureed. Add the puree to the onion mixture and mix well. Process another can of undrained beans and another cup of the broth in the blender until pureed and add to the onion mixture.

Stir the remaining can of undrained beans, remaning broth, salsa, undrained tomatoes, cumin and chili powder into the bean puree. Bring to a boil; reduce the heat. Simmer 20 min, stirring occasionally. Stir in lime juice and cilantro. Ladle into soup bowls and garnish with sour cream and chopped green onion tops.
Serves 6-8
River Road Recipes IV

Cheeseburger Soup

2009-10-04T11:03:00.002-05:00

You know it's fall when.... Soups On!

1/2 lb ground beef
1/2 cup chopped onion
3/4 cup shredded carrots
3/4 cup chopped celery
1 tsp dried basil
1 tsp dried parsley
6 cups chicken broth
2 lbs potatoes, peeled and diced
3 tbls butter or margarine
1/4 cup all-purpose flour
3/4 lb velveeta
1-1/2 cups milk
3/4 tsp salt
1/2 tsp pepper

Ground beef in a dutch oven over med heat, (3 min) stirring until meat crumbles. Add onion and next 4 ingredients and saute 4 min or until beef is no longer pink. Drain well. Return beef mixture to dutch oven.

Stir in chicken broth and potatoes. Bring to a boil; cover, reduce heat, and simmer 10-12 min or until potatoes are tender.

Melt 3 tbls butter in a non-stick skillet over med heat. Gradually stir in flour, and cook, stirring constantly, 2-3 min or until flour is lightly brown. Whisk flour mixture into simmering beef mixture; bring to a boil. Reduce heat and simmer 6 min or until thickened.

Whisk in cheese and next 3 ingredients just until cheese melts. Serve.
Makes 12 cups
From Southern Living Magazine, December 2004

Lemony Apple Punch

2009-09-27T20:46:00.003-05:00

The punch to be served at Adrienne's shower. I can't wait!

1 (64-oz) bottle apple juice
1 (12-oz) can frozen lemonade
1 (2 liter) bottle ginger ale
Garnish: Lemon Slices

In a large container, combine apple juice and lemonade concentrate. Just before serving, stir in ginger ale. Serve over crushed ice. Garnish with lemon slices, if desired.
Makes 4-1/2 quarts
From Paula Deen Magazine Jan/Feb 2007

A Goal!

2009-09-01T08:35:00.002-05:00

I don't know why this never really occurred to me before, but I need pictures with these recipes! So that will be my goal to fill the posts that I have put on this blog with a picture so you can eat with your eyes first! Who would have thought? I know right! From here on out I will try my hardest to have a picture to go along with the recipe! Enjoy!

Don't you just love my Dinner Party Music Selection? Michael Buble is great and he is coming out with a new album October 9th! Can't Wait :)

Grillades and Baked Cheese Grits

2009-08-21T21:22:00.003-05:00

I was served Grillades and Helen Tuft's house a couple of years ago with grits and Markus and I have been hooked ever since. I didn't get her recipe cause she said it was her grandmothers and she doesn't know where it came from, but I found this one in River Roads which is equally as good. I can't believe I haven't posted this until now. Beef it's what's for dinner tonight!

2-1/2 or 3 lbs sirloin tip or round steak
5 tbls bacon drippings (I use olive oil)
3 tbls flour
3 med onions, chopped
6 green onions, chopped
2 med bell peppers, chopped
2 cloves garlic, chopped
1/3 bunch celery with leaves, chopped
1/3 bunch parsley, chopped
2 cups canned tomatoes
2 cups beef or veal stock (broth)
1 tbls Worcestershire sauce
1 small bay leaf
1/2 tsp thyme, crushed
salt and pepper to taste

Brown meat in bacon drippings. Remove to a platter. Add flour to drippings and stir until rich brown. (you are making a roux here which to get to that brown could take an hour or better, so I just cheat and use roux out of the jar). Add vegetables (except tomatoes) and saute until transparent. Add meat and all remaining ingredients. Cover and simmer for 3 hours, adding water as necessary. Remove bay leaf before serving. Serve over hot grits, garlic grits, rice, or potatoes.
Serves 10-12
River Road Recipes II

Baked Cheese Grits:
2 tbls butter
6 cups milk
1-1/2 tsp salt
1/4 tsp cayenne pepper (I use more of course!)
2 cups quick-cooking grits
2 cups grated sharp cheddar cheese

Preheat oven to 350 degreese. Grease 9x9 baking dish with 1 tsp butter.

Heat saucepan over med heat and add milk, salt, cayenne and remaining tbls of butter. Bring to a boil, stir in grits and reduce heat to med low. Stir for 30 secs, then add 1 cup of cheese and stir until cheese is melted. Cook uncovered for 6-8 min, stirring constantly, until grits are tender and creamy. Pour grits into prepared pan and sprinkle remaining cheese over grits. Bake 20-25 min or until cheese is melted and slightly golden. Serve hot.
from Emeril Lagasse, Food Network

Watergate Cake (Pistachio)

2009-08-21T15:09:00.002-05:00

Mrs. Dot at the Water Company made this cake for special occasions and boy is it good! I was thinking about her the other day and thought I would post her awesome cake!

Cake:

1 white cake mix

1 small box pistachio instant pudding

1 cup oil

3 eggs

1 cup ginger ale

Icing:

9 oz Cool Whip

1 cup milk

1 small pistachio pudding

Mix cake ingredients well pour into 8" or 9" cake pans. Bake at 350 degrees for 30 to 35 min or until toothpick comes out clean. Cool cake. Mix icing ingredients well and spread on cool cake.

from Dot Guillot

Easy Garlic Cheese Biscuits

2009-08-16T10:06:00.002-05:00

I saw these on the Paula Deen show years back and have been in love with them ever since. They can be done so many different ways too!

Biscuits:
1 1/4 cups biscuit mix (Bisquick)
1/2 cup grated sharp Cheddar (mild is ok too)
1/2 cup water

Garlic Butter:
1/2 stick unsalted butter, melted
1/4 teaspoon garlic powder
1/4 teaspoon salt
1/8 teaspoon dried parsley flakes

Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper (I use my Pampered Chef stones which work beautifully).

Combine the biscuit mix and cheese in a small bowl. Add the water and stir just until combined. The dough will be slightly moist. Drop the dough by tablespoonfuls onto the prepared baking sheet. Bake for about 10 minutes, until the biscuits are firm and beginning to brown.

While the biscuits are baking, make the garlic butter. In a small bowl, combine the butter, garlic powder, salt, and parsley flakes. Mix well. As soon as you bring the biscuits from the oven, brush them with the garlic butter using a pastry brush.

**For a different twist I use the bread seasonings (comes with like 4 in the same bottle) or Cajun seasoning of your choice to substitute for the Garlic. I've never been disappointed. Also when choosing shredded cheese don't go for the fancy shred it doesn't really hold in the biscuits but rather melts and gets lost**

Makes 12 small or 6 large

From Paula's Home Cooking Show

Rocky Road Brownies

2009-08-14T08:21:00.004-05:00

A friend asked me to post this cause I put a pic of them of FB. So here they are. I cheated that's all I'm gunna say!

1 pkg fav brownie mix (I use Betty Crocker Fudge Brownies... its not my fav for the record but still good)

2 cups miniature marshmallows (I love these things)
1 cup walnut pieces (I used a little less, but I wasn't in the mood for nuts, your choice)
1/2 cup caramel or chocolate sauce, store bought (once again personal choice... Markus chose the fudge sauce...I'm a caramel girl, imagine that)

Bake brownies according to package directions. I always put mine in a 9 x 9 pan. I find they are the perfect thickness and cook the best through. If you choose the 9 x 13 method of baking you might need more ingredients above.

Once brownies are removed, Immediately sprinkle the marshmallows and nuts evenly over the brownies. Stick it under the broiler for 2 minutes, or until the marshmallows are light golden brown. Allow to cool to room temperature. Drizzle the caramel or chocolate sauce over the cooled brownies before cutting. *** I soooo didn't wait until room temp, but I like things scorching hot because I'm impatient***

Can't say how much it serves because we put a hurtin' on these things!
**P.S. I wanted to add chocolate chips to the top but forgot, so if you want extra chocolate (i usually don't) go for it!**

Chocolate-Peanut Fondue

2009-06-28T18:31:00.003-05:00

I am a peanut butter lover and combined with chocolate this is divine. You will not be disappointed!

6oz semisweet chocolate, cut into chunks
1/3 cup packed light brown sugar
1/2 cup milk
1/2 cup chunky peanut butter

In a medium saucepan over med-low heat, combine the chocolate, brown sugar, and milk. Stir until the chocolate is melted. Add the peanut butter and cook, stirring, until heated through. Transfer to a fondue pot and keep warm over low heat.
Makes 2-1/4 cups or 6 servings
From Fondue by Lou Seibert Pappas

**Dippers**
Marshmallows, tangerines, banana slices, apple slices, pear slices, mango slices, angel food cake/pound cake, cut into 1-in cubes

Mother's Day Dinner Menu

2009-05-10T21:47:00.004-05:00

No appetizer for this year. Mom said it was too much food last year so I did a very light meal for her this year.

Citrus & Cranberry
salad

Cajun Baked Tilapia with fresh salsa
entree

Creamed Spinach Stuffed Tomatoes
vegetable

Rhodes Rolls

Mini Strawberry Trifles
dessert

**This was really the perfect amount of food if you are not cooking for big eaters (like my mom). It's very light and not too heavy.

Best Burger in LA

2009-05-02T12:00:00.002-05:00

Well it's official. I got my Food Network Magazine this month and guess what I found?? Markus' favorite restaurant/burger made the cut. I can't believe it! :) Take a look HERE to see what restaurant and burger it is. Did I mention this is right down the road from us? I love when things are close.

P.S. This is where we had our Valentines Dinner this year and it was our first time going and we love it and wish we could go every weekend.

Old-Fashioned Pink Lemonade

2009-04-28T21:02:00.002-05:00

Sweet, tart and refreshing, this lemonade gets its pink color from fresh strawberries.

2 large lemons
1-1/2 cups water
1/3 cup sugar
2 large strawberries
Ice cubes as needed (optional)

Cut lemons in half and juice. Should have about 1/2 cup juice.

Pour the lemon juice into a pitcher. Add the water and sugar. Stir with a long-handled spoon until the sugar is dissolved.

Cut of green stems from the strawberries. Cut strawberries in half.

Set a fine mesh strainer over a bowl. Put the strawberry halves in the strainer and mash with the back of a small spoon, pushing the strawberries into the lemonade. Make sure to scrape the underside of the strainer, adding what comes through the juice. Throw away anything left inside the strainer. Stir the lemonade until well blended and pink. Cover and refrigerate until well chilled.
Serves 2
from Willams-Sonoma.com

Mother's Day in the Garden

2009-04-24T22:59:00.002-05:00

Well it is almost May and you know what that means... Mother's Day. Last year we had Dinner for my mom in the garden. It was very nice. I hadn't planned on it being outside, but my mom suggested it and I loved the idea. So as well as it went last year I couldn't bear to not do it again. So I need some ideas for the menu. Here was last year's MENU. The only thing my mom is requesting is something with Spinach. She loves spinach. Shouldn't be too hard :) Shout me your ideas!

Milky Way Cake

2009-04-24T22:50:00.003-05:00

I cannot believe I haven't posted this one yet. It was a favorite when I first discovered it. I even forgot to add water once when bringing it to a friend's house and somehow Markus talked me into just bringing it. Well they ate every last bite and it didn't even rise! Note to self: Don't forget the water.

1 box Butter Recipe cake mix (Duncan Hines- no-brainer)
1 stick butter
5 (2.05 oz) Milky Way bars (I used the fun size 10 pack)
Powdered sugar

Preheat oven to 350 degrees. Spray a (10-in) Bundt pan with nonstick baking spray with flour.

Prepare cake mix batter according to package directions.

In a medium saucepan, melt butter with the Milky Way bars on medium heat. As the candy bars melt be sure to break them up with your spoon and blend well with the butter. Once all the candy bars have melted pour the mixture into the cake mix and fold together.

Pour the entire mixture into the prepared Bundt pan. Bake for 40-45 minutes or until toothpick comes out clean. Remove from oven and let cool for 10 minutes. Transfer to a cake plate. When completely cooled, dust top with powdered sugar.
from The Advocate

Tea Cakes

2009-04-18T18:26:00.003-05:00

In memory of my sweet Grandpa, I'm sharing his legacy of tea cakes with you, given to me by Aunt Linda. Once they were cooled he would put them in brown paper bags for us. We love you Grandpa and will miss you terribly. May the tea cakes live on...

Tea Cakes

4 cups plain flour (all-purpose)

3 eggs

1 cup sugar

2 tsp vanilla

1 stick margarine or butter

1/2 tsp salt

Roll onto floured board. Cut with round cutter or with a glass

Bake @ 350 degrees for 8-10 min. Enjoy!

Passed down from Grandpa LeBlanc

Chicken Pockets

2009-03-29T21:48:00.003-05:00

I've got to try these. They sound so yummy. Thought I would share as I was going through this cookbook for some ideas for Easter @ Moms. Enjoy!

3 oz low fat cream cheese, softened
2 tbls unsalted butter, softened
2 tbls milk or chicken broth
2 cups shredded cooked chicken
Chopped chives or minced onion to taste
Salt & Pepper to taste
2 (8 count) cans reduced fat crescent rolls

Beat the cream cheese and butter until creamy. Add the milk and beat until blended. Stir in the chicken, chives, salt and pepper.

Unroll the roll of dough from 1 can onto a baking sheet. Separate into 4 rectangles and press the perforations to seal. Spoon 1/8 of the chicken mixture in the center of each rectangle. Bring the corners of each rectangle together over the center of the filling. Twist and pinch to resemble a hobo's bundle. Repeat the process with the remaining can of crescent rolls and remaining chicken mixture.

Arrange the packets on a baking sheet sprayed with nonstick cooking spray. Bake @ 350 degrees for 20 to 25 minutes or until golden brown.
Makes 8 chicken pockets
From River Recipes IV: Warm Welcomes

Bok Choy Salad

2009-03-26T08:11:00.003-05:00

I have had this salad on 2 seperate occasions at church functions and loved it each time. Finally I just had to beg for it, cause I wanted to make it myself. Luckily Becky was more than happy to share. I'm so excited to finally have it in my possession :) It's the perfect light salad with a bite and so very colorful too.

2 pkg. Top Ramen noodles, crushed
1 c. sunflower seeds
1/4 c. melted butter/margarine
Toast at 350 degrees for about 10 minutes and cool.

1 head bok choy, chopped (using the whole thing - white and greens)
1 red onion, chopped (if it is a bigger onion, I would only use half) Refrigerate

Dressing:
1/2 c. sugar
1/2 c. oil
1/4 c. vinegar
1 T. soy sauce
Mix dressing ingredients together and refrigerate for at least one hour or it can be made the day before.Then mix the toasted noodles/sunflower seeds with the bok choy/onions, dressing and serve.
From Becky Bluth

Nanny's Carrot Cake

2009-03-23T22:04:00.004-05:00

**I got a taste of this cake @ Thanksgiving which is traditionally at Nanny's house. It was the best carrot cake I've ever had!! I'm so happy to have the recipe now**

2 cups flour
2 cups sugar
2 teaspoons baking powder
2 teaspoons baking soda
2/3 teaspoon cinnamon
1 teaspoon salt
4 egg
1- 1/2 cups cooking oil
3 cups carrots -- grated
1/2 cup pecans -- chopped
8 ounces pineapple -- crushed and drained

Frosting:
8 Ounces cream cheese -- softened
4 Ounces butter -- softened
16 ounces powdered sugar
1 teaspoon vanilla

Mix together all dry ingredients. Beat Eggs and add oil. Combine dry ingredients with egg mixture. Add carrots, pineapple and nuts. Pour into (3) 9 inch layer pans. Line pans with parchment paper.

Bake at 300 degrees for 45 minutes.

FROSTING:
Cream together cream cheese and butter. Add sugar and vanilla and beat well. Frost lightly between layers then ice top. NOTES : In frosting, use only small amount of butter(2 teaspoons) for thicker icing.
Serving Size 12
From Nanny Wilson in her cookbook "The Cotton Country Collection"

Taco Soup

2009-03-03T10:49:00.003-06:00

This can be made with shredded chicken or ground beef. I've had it with chicken and loved it, but it I think calls for beef. Yum!

1 can pinto beans (can use kidney if you prefer)
1 can corn (if you don't like a lot of corn use the niblet can)
1 can diced tomatoes
1 can tomato sauce
1 or 2 boneless chicken breasts (or 1lb of ground beef)
taco seasoning
tortilla chips

Mix all ingredients together in pot and cook for about 20 min just to cook the tomato taste out of it. IF you like that kind of thing then warm and serve. Add water as needed. Serve with tortilla chips and garnish with sour cream and shredded cheddar cheese.
Serves 4

I got this from Donna Sanders and Christine Fausett (at church). We made it in Nauvoo :)

Slacker

2009-02-12T21:57:00.001-06:00

I've been a total slacker for the past 2 weeks. But this week I did try a new recipe and I can't wait to share it. Stay tuned for the goodies...

Curry Chicken Salad Wraps

2009-01-24T14:31:00.005-06:00

For those of you who like curry these will be your favorite. Markus and I went to BR Country Club for a Tennis Banquet last month. I always enjoy going there because the food is awesome. Well it was no exception this year. They served these and I must have ate 6 of them. But there was no way for me to get a recipe. So from how I remember them tasting and smelling my spices, I came of with my own version.

2 chicken breasts
2 10-in flour tortillas
celery
mayo
curry powder
cloves, just a little
black pepper
poultry seasoning, I use Paul Prudommes
garlic powder, just a little
old bay, just a little
salt free seasoning, I use Paul Prudommes

Cut chicken breast into cubes. Brown in skillet with olive oil on med high. Season to taste. Meanwhile chop fresh celery (mine was frozen) and put in a food processor. Chop until very fine. When chicken is cooked transfer to a food processor. Chop til all chicken is pretty fine. Add mayo til consistency is spreadable onto the flour tortillas. Once chicken mixture is spread on tortilla, roll up and slice into 1-in pieces. Discard ends and serve.

*If you don't have mayo I think plain yogurt would also taste awesome with these. Wished I could be more specific with measurements for the spices, but I spiced until I liked the flavor.
Derived from memory, but idea came from BR Country Club, Serves 2 comfortably (add more chicken & tortillas if you need more)

**Markus must have told me 6 or 7 times within a 10 min span of eating these that he liked them and they were good.** So it's a keeper for us. Oh and my new recipe for this week :)

Good Eats

2009-01-18T21:26:00.002-06:00

I tried this recipe for this week and it was soo... yummy. Markus likes it almost better than my garlic cheese biscuits. I would highly recommend trying it for breakfast or a snack. Definitely a keeper.

Homemade Chicken Noodle Soup

2009-01-06T20:55:00.001-06:00

Markus was very ill this morning, so I made him the classic sick food. It surprised me how yummy it was and sooo not salty! This is my new recipe for the week that I tried. Success!

3 qts homemade chicken stock (see recipe below), chilled- I didn't have time to chill mine
3 carrots, cut into 1/8-in thick rounds
Kosher salt
8 oz medium egg noodles
Cooked shredded chicken meat from homemade stock
Freshly ground pepper
1/4 cup chopped fresh dill, or 1 tbls dried
1/4 cup chopped fresh flat leaf parsley

Remove layer of fat from chilled stock and discard. Transfer stock to large stockpot; bring just to a simmer. Add the carrots; simmer until tender, about 6 min

Meanwhile, bring a large saucepan of salted water to a boil. Cook noodles just until tender, about 6 min. Drain; add noodles to stockpot, along with shredded chicken. Season with salt and pepper. Heat until hot. When ready to serve, stir in dill and parsley.

**I cooked my noodles with my stock. I wanted mine super tender.

Homemade chicken stock

2 leeks, cut into thirds
1 tsp whole black peppercorns
6 sprigs fresh dill or 2 tsp dried
6 sprigs fresh flat leaf parsley
2 dried bay leaves
2 carrots, cut into thirds
1 4-lb chicken, cut into 6 pieces
1-1/2 lbs chicken wings
1-1/2 lbs chicken backs
2 48-0z cans low-sodium chicken broth, skimmed of fat.

Basically the recipe is a long drawn out process that cooks for about 4 or so hours, which who had that kind of time???

** I had to omit a few things that were fresh cause I didn't have on hand, but overall if you have the vegetables and season the stock well the soup is a no fail. Go easy on the salt as it could easily over power quick. I made my stock and didn't worry about skimming the fat. I also didn't use that much broth cause I didn't want to eat this for days, but with a few more than 2 people I might suggest that to allow room for seconds.

from The MARTHA STEWART LIVING Cookbook: The Original Classics (my newest cookbook)

I Want...

2009-01-03T23:10:00.003-06:00

Funny story. Markus and I have this eatery we love to go to. They know us by our name we used to go their sooo much. Markus knows the guy who owns it. If you have ever heard us talk about Jasmines that is where I'm referring too. They have this appetizer trio that we adore. Had we not tried it at the suggestion of our server one day, we would have not been introduced to the love of what they call "Rocket Shrimp". So yummy. Markus tells me randomly while driving in the car today, I want you to try to make "rocket shrimps". Umm ok, was my reply. That basically means I know you can do it. I mean maybe if I went in the kitchen with his friend to help him prepare it. I'm not that inventive, at least not yet. But I think I might have come close with this sauce I found in my new Martha cookbook. I will have to try it and let you know. We will see. I just think Markus is funny with his requests. They turn out good, always :) Sometimes I'm glad he pushes me in the kitchen. Of course, it's a win win. hehe

Potato Chowder

2009-01-01T20:31:00.002-06:00

YUMMY!!! I tried this for dinner tonight and I knew it would be good, but it was awesome instead. Definitely a keeper. Thought I'd share

1 lb potatoes, cubed and divided (about 3 med)
1-1/2 cups chicken broth (1 can)
1 cup thinly sliced carrots (I had baby carrots and they were perfect)
1 (11oz) can corn, drained
1/2 cup thinly sliced celery
1/2 cup chopped onions
1/2 tsp dried thyme
1/2 tsp salt
1/2 tsp ground black pepper
2 tbls flour
1 cup half and half, divided (I ended up using more)
1/4 cup chopped fresh parsley
2 cups grated Swiss or Monterey Jack cheese

Combine half of potatoes with broth in a saucepan with tight fitting lid. Bring to a boil, reduce heat, and simmer about 10 min or until tender.

Mash potatoes with fork; stir in remaining potatoes, carrots, corn, celery, onions and next 3 ingredients. Cover, simmer until vegetables are tender.

Dissolve flour in 1/4 cup half and half; stir into chowder with remaining half and half and parsley. Cook, stirring constantly over medium heat until thickened slightly. Serve topped with grated cheese.
Makes 1-1/2 quarts
From Paula Deen Magazine Jan/Feb 2007

Sausage-Cheese Muffins

2009-01-01T19:57:00.002-06:00

I'm pretty sure this is very close to the recipe that a lady I used to work with would make. She would bring these to work for breakfast and it was hard to eat just one. They were always warm which makes anything taste good. So awesome. Miss you Wendy.

1 (1lb.) pkg ground pork sausage
3 cups bisquick
1-1/2 cups (6oz) shredded Cheddar Cheese
1 (10-3/4oz) can condensed cheese soup
3/4 cup water

Cook sausage in a large skillet, stirring until it crumbles and is no longer pink. Drain and cool. Combine sausage, baking mix, and shredded cheese in a large bowl; make a well in center of mixture.

Stir together soup and water; add to sausage mixture, stirring just until dry ingredients are moistened. Spoon lightly greased muffin pans, filling to top of cups.
Bake @ 375 degreese for 20- 25 min or until lightly browned.

*Wendy wouldn't put hers in a muffin pan. She would do more drop style biscuits. Either way works though.
from Southern Living Magazine: Nov 2006 but it could be Wendy's too :)

Pinwheels- Turkey

2008-12-29T11:40:00.001-06:00

More party food recipes. This one was a big hit at the party too. I forgot to post it a while back. So yummy!

8 oz sour cream
8 oz cream cheese
4 oz diced green chilies, well drained
4 oz chopped black olives, well drained
1 c grated Cheddar Cheese
1/2 c chopped green onion
a few drops of hot sauce
2 pkgs turkey (container w/red top)
10 (10-in) flour tortillas
Salsa, to serve on side

Mix all ingredients together, except turkey. Divide the filling and spread evenly over the tortillas; add turkey to each one covering the tortilla evenly and then roll up tortillas. cover tightly with plastic wrap, twisting ends; refrigerate for several hours.

Unwrap; cut in slices 1/2 to 3/4 inch thick. Discard ends. Lay pinwheels flat on serving platter. Leave space in center for salsa.

Keylime Tarts

2008-12-28T19:16:00.003-06:00

These were a big hit at the party. I had no leftovers.

24 key lime cooler cookies ( I used key lime twists from target and made a crust)
8 oz cream cheese, softened
1 egg
1/2 cup sugar
2 tbls lime juice, preferable key lime
1 tsp lime zest
fresh sweetened whipped cream
mint leaves or lime zest, for garnish

Preheat oven 350 degrees

Fill 2 (12 muffin) mini muffin tins with paper cups and spray with cooking spray. Place 1 key lime cooler cookie in the bottom of eac. cup flat side down.

Prepare filling. beat together cream cheese, egg, sugar, lime juice, and zest until well mixed. Fill the cups to the top. Bake for 10 to 12 minutes. Remove tarts to cool. When completely cool, fit a star tip in a pastry bag and fill with the whipped cream. Pipe the whipped cream on top of the tarts. Garnish with tiny mint leaves or lime zest.

Enjoy!

7Up Pound Cake

2008-12-24T11:39:00.002-06:00

I made this last night cause we had so much Sprite left over from our party. It's not Markus' favorite, but I like it. His mom makes it a lot. In order to make Markus eat it I'm going to make a trifle with it. Can't go wrong there.

1 cup butter or margarine
1/2 cup shortening
3 cups sugar
5 large eggs
3 cups flour
1 tsp vanilla
2 tbls lemon extract
1 cup 7Up (room temp)

Cream the margarine, shortening and sugar together until light and fluffy. Add eggs one at a time, beating well after each addition. Beat in the flour, then beat in the extract and 7Up. Blend well.

Pour batter into a well greased and floured tube pan (bundt) and bake at 325 degrees for 1 to 1-1/2 hours. Enjoy!

Party Time

2008-12-18T08:39:00.004-06:00

The White Elephant Party Menu

Beverages:

Kim's Apple Cider

Poinsettia Sipper

Food:

Spinach Balls

Pulled Pork Sandwiches

Pinwheels (Turkey)

Pig in the blanket

Mr. Ronnie's Snack Crackers

Snowman Cheese Ball

Sugar/Cinnamon Almonds

Keylime Tarts

Peppermint Bark

White Chocolate Cake Balls

**There might be more there, I just can't decide. I'm pretty set on all of these things though**

Zesty Italian BBQ Meatballs

2008-12-13T21:29:00.004-06:00

I just love to make these for pretty much anything. They are so easy and taste great. One day I will try them with ground turkey.

Meatballs:

2lbs. ground beef
1 med onion, chopped (finely)
1 cup breadcrumbs
1/4 cup fresh Italian parsley, minced
2 cloves garlic, minced
1/2 tsp black pepper
1/2 tsp. dry mustard
2 eggs, beaten

Sauce:

1-1/2 cups bottled BBQ sauce
3/4 cup tomato paste (1 6oz can)
1/3 cup ketchup
1/3 cup brown sugar
1/2 cups water, as needed
1 tsp liquid smoke

Combine the meatballs ingredients. Form into walnut sized balls. Bake the meatballs in a shallow baking dish at 350 degrees for 20 min or until browned. Drain off any fat. Transfer meatballs to crock pot. Combine all sauce ingredients in bowl and mix thoroughly. Pour over meatballs. Cover and cool on low for 4 hrs or on high for 2 hours. Stir once in the middle of cooking to baste meatballs with sauce.
From my Crock Pot Cookbook

* I experiment with the sauce but this is something to go by til you find something you like :)

Estimating Quantities of Hors d'Oeuvres

2008-12-09T21:41:00.000-06:00

When estimating quantities of hors doeuvres for a party, keep these guidelines in mind. As a rule of thumb, most guests will consume 8 to 10 bite-size pieces for every 60 to 90 minutes of a party. However, the larger the variety of offerings, the more hors doeuvres that will be consumed because everyone will want to try at least one of each item. At the beginning of a party, especially if it is in the early evening, the pace of eating will be faster and then will slow as people satisfy their initial appetite.

If your party lasts longer than 90 minutes and is intended to replace dinner, the pace of eating will speed up again after 2 hours. In this case, it is important to have enough hors doeuvres ready and waiting in the kitchen to replenish empty platters.

For an average-size party, with 8 to 20 guests, plan on 2 hot and 2 cold passed items and 1 or 2 buffet itemsa total of 5 or 6 selections. If you will be hosting 30 to 40 guests, add 1 more of each hot and cold item plus 1 more buffet selection.

Adapted from Williams-Sonoma Collection Series, Hors d'Oeuvre, by Brigit L. Binns (Simon & Schuster,2001) .

Mascarpone Cheesecake with Almond Crust

2008-12-09T20:50:00.003-06:00

Let me just preface this recipe with this, IT'S THE BEST CHEESECAKE I'VE EVER MADE!!!! I absolutely love it. The mascarpone made all the difference in the world for me.

Crust:

1 cup slivered almonds, lightly toasted
2/3 cup graham cracker crumbs
3 tablespoons sugar
1 tablespoon unsalted butter, melted

Filling:

2 (8-ounce) packages cream cheese, room temperature
2 (8-ounce) containers mascarpone cheese, room temperature
1 1/4 cups sugar
2 teaspoons fresh lemon juice
1 teaspoon vanilla extract
4 large eggs, room temperature

Topping:

1/2 cup chocolate-hazelnut spread (recommended: Nutella)
1/4 cup whipping cream

For the crust: Preheat oven to 350 degrees F.

Tightly wrap the outside of a 9-inch diameter springform pan with 2 3/4-inch-high sides with 3 layers of heavy-duty foil. Finely grind the almonds, cracker crumbs, and sugar in a food processor. Add the butter and process until moist crumbs form. Press the almond mixture onto the bottom of the prepared pan (not on the sides of the pan). Bake the crust until it is set and beginning to brown, about 12 minutes. Cool. Decrease the oven temperature to 325 degrees F.

For the filling: Using an electric mixer, beat the cream cheese, mascarpone cheese, and sugar in a large bowl until smooth, occasionally scraping down the sides of the bowl with a rubber spatula. Beat in the lemon juice and vanilla. Add the eggs, 1 at a time, beating just until blended after each addition.

Pour the cheese mixture over the crust in the pan. Place the springform pan in a large roasting pan. Pour enough hot water into the roasting pan to come halfway up the sides of the springform pan. Bake until the center of the cheesecake moves slightly when the pan is gently shaken, about 1 hour 5 minutes (the cake will become firm when it is cold). Transfer the cake to a rack; cool for 1 hour. Refrigerate until the cheesecake is cold, at least 8 hours and up to 2 days.

For the topping: Combine the chocolate-hazelnut spread and cream in a small bowl. Heat in the microwave until warm, stirring every 20 seconds to blend, about 1 minute.

Cut the cake into wedges. Drizzle the chocolate sauce over the wedges and serve.

*I didn't do the topping cause this cake is great alone, but just thought I'd include it for anyone interested in it.

From: Giada De Laurentiis: Everyday Italian

The Menu

2008-12-09T07:14:00.001-06:00

I'm almost ready to post the Menu for the party. So stayed tuned to find out what we'll be eating.

Tailgate Cake

2008-12-07T13:29:00.003-06:00

We had this cake out a tailgating this year and I just had to get the recipe. Super moist. Love it, Thanks Shelley for sharing. One day I'm going to raid your MILs kitchen!

1 Duncan Hines or Betty Crocker German chocolate cake mix

1/2 cup oil

1 cup water

1 can German chocolate frosting

4 eggs

Preheat oven to 350 degrees.

Put all ingredients in an electric mixer bowl and mix for 2 minutes on medium speed. Pour into a greased 9-by-13-inch pan or tube pan. Bake for 25 to 35 minutes in the 9-by-13 pan or 55 minutes in the tube pan, or until a toothpick inserted in the center comes out clean.

From: Lynette Bingham's Kitchen which came from Elizabeth Pudwill

Poinsettia Sipper

2008-11-26T20:54:00.002-06:00

This will definitely be served at my holiday party this year. It looks great, haven't tried it yet though.

1 (64oz) bottle 100% cranberry juice, chilled
1 cup thawed orange juice concentrate
1 (1-liter) bottle sprite
1 lime, thinly sliced
1/2 cup fresh cranberries

Stir together first 3 ingredients in a large pitcher; garnish with lime slices and cranberries.
Yield 16-1/2 cups

from 2008 Christmas with Southern Living

Egg rolls

2008-11-09T14:23:00.002-06:00

Holy cow I think these are the ones me and my sister made at her place. I didn't realize I had this recipe. Markus begs me to make these for him, but I didn't think I had this. Very good. We made them for the first time and we couldn't stop eating them :)

1 tbls sesame seeds
1 tbls dark sesame oil
2 green onions with tops, sliced
1 tbl minced fresh ginger
2 cloves garlic, minced
2 cups shredded napa cabbage
1 cup shredded carrots
1/2 cup chopped celery
1/2 cup chopped mushrooms
4 oz fresh or canned bean sprouts, rinsed
1 can (15-oz) chick peas, rinsed and drained
1-1/2 tsp low sodium soy sauce
Black pepper (optional)
1 egg, beaten
12 egg roll wrappers
peanut or vegetable oil
Plum Dipping sauce (recipe follows)

Combine sesame seeds and sesame oil in large skillet. Cook and stir over low heat 2-3 min or until sesame seeds begin to brown. Add green onions, ginger and garlic; cook and stir 1-2 min. Add cabbage, carrots, celery, mushrooms and bean sprouts; cover. cook 8 min or until cabbage is wilted. Stir in chick peas and soy sauce; season to taste with pepper, if desired. Cool 10 min; stir in egg.

Place 1/3 cup vegetable mixture near one corner of egg roll wrapper. Brush edges of egg roll wrapper with water. fold bottom corner of egg roll wrapper up over filling; fold sides in and roll up. Repeat with remaining filling and egg roll wrappers.

Heat 1-inch peanut oil in large, heavy saucepan over med-high heat until oil is 375 degrees; adjust heat to maintain temperature. Fry egg rolls 3-5 min or until golden. Drain on paper towels; serve hot with plum dipping sauce.
makes 12 servings

Plum Dipping Sauce

2/3 cup plum sauce
2 green onions with tops, sliced
3 tbls low-sodium soy sauce
2 tbls rice wine vinegar or cider vinegar
1 tbls grated fresh ginger
1 tbls honey
3-4 drops hot chili oil (optional)

Combine all ingredients in med bowl; mix well. Cover; refrigerate until ready to serve.

*we never tried the dipping sauce, so if anyone does, let me know what you think

Fresh Lemonade

2008-11-09T14:15:00.003-06:00

One day I will have a lemon tree and just run in the backyard so I can have this everyday. Until then it will be a special thing in my house. I'm a sucker for FRESH lemonade.

1 cup freshly squeezed lemon juice (5-6 lemons)
1/2 cup- 3/4 cup superfine sugar, to taste
1 cup crushed ice
4 cups water

Place all ingredients in a blender and process until completely smooth. Serve over ice.
Barefoot Contessa

Sugar and Spice Pecans

2008-11-09T14:09:00.003-06:00

I love these around the holidays. Package these coated pecans in little gift bags, or set them out as hors d'oeurves at a holiday gathering.

1 cup sugar
2 tsp pumpkin pie spice
2 tsp grated orange rind
1/4 tsp salt
2 egg whites
1/4 cup butter, melted
4 cups pecan halves

Stir together first 4 ingredients. Beat egg whites at high speed with mixer until foamy. Gradually add sugar mixture, beating at high speed until soft peaks form. Fold in melted butter and pecan halves. Spread coated nuts in a single layer on a large jellyroll pan lined with nonstick aluminum foil or parchment paper.

Bake @ 250 for 45min or until nuts are toasted, stirring every 15 minutes. Remove from oven; let cool completely on pan. Remove from pan. Store in an airtight container up to 2 weeks.
Yield: 4 cups.
from Christmas with Southern Living 2005

Enchilada Pie or Casserole

2008-11-06T21:57:00.002-06:00

My best friend gave me this recipe and it comes straight from her momma's kitchen. We love it for an easy quick dinner. Seasoned just right, it tastes pretty good too.

1 lb. ground beef (can subsitute chicken)
1 union, chopped (saute with meat)
1 can cream of mushroom soup
1 can enchilada sauce
1 can petmilk
1 pkg flour tortillas (10ct)
2 cups shredded mozeralla & cheddar cheese

Place 5 tortillas or enough to cover the bottom of a 9 x 13 dish. Mix together all ingredients (except cheese) and pour 1/2 onto tortillas. Take 1 cup of cheese and put on meat mixture. Continue with the next layer and end with cheese on top.

Bake @ 350 until bubbly and heat through.
from Karen Throckmorton

Pineapple Salsa

2008-11-06T21:53:00.002-06:00

Nice and fresh just the way I like it. Yummy and very colorful too.

1 pineapple
1 large red onion
1 bunch of cilantro
2 cloves garlic
Tonys or other cajun seasoning

Finely chop all & mix. Go easy on the Cilantro cause it can overpower the salsa very easily.
from Miranda Guillion

Nanny's Punch

2008-11-04T20:20:00.002-06:00

This stuff is awesome. Markus' nanny made this at our engagement party a few years ago. Yum Yum

6 ripe bananas mashed

4 oz pineapple juice concentrate frozen

6 oz lemonade concentrate frozen

12 oz orange juice concentrate frozen

2 cups of sugar

40-60 oz of lemon lime soda

Blend bananas, juices (frozen) in blender. Add sugar, mix well. Separate in containers or bags and freeze. Thaw until mushy but still somewhat frozen. When ready to serve, add soda

Heber's Mom's Bread

2008-11-03T19:29:00.003-06:00

I wish I knew Heber's mothers name, but I don't. Heber & Helen are crazy about this dough recipe/bread. It's yummy. They got us hooked.

1-1/2 c water
2 tbls olive oil
4 tbls sugar
1 tsp salt
4 c flour
2 tsp yeast

Put in breadmaker in order they appear and put on dough cycle. Once completed, form into loaves, bread sticks anything you want.

*parmesan cheese, or cinnamon & sugar can be added to create something yummy too.
Given to me by Heber Tuft

Greek Bread

2008-11-02T15:49:00.003-06:00

Oh yummy. This bread is awesome. Great thing to bring to a pot luck. No one will ever guess what is in it. Enjoy!

1 loaf French or Italian bread, cut lengthwise
1 can chopped black olives
1 bunch (approx 6) green onions, chopped fine
1 stick margarine, melted
1/2 tbsp garlic powder
2 c mozzarella cheese
1/2 c mayo

Melt margarine + add all other ingredients. Spread on bread. Bake 350 degrees for approx. 20 min. Leave in longer if you prefer crispy, but watch closely.
From J. Benard a friend from BRWC

Peanut Butter Cookies

2008-11-01T15:05:00.002-05:00

Just tried these today and Markus and I both ate 5 each straight out of the oven. Yum Yum

1 c sugar

1 stick butter, room temp

1 egg

1 c smooth peanut butter, it's always crunchy for me

1 tsp vanilla

1/2 tsp salt

1/2 tsp baking soda

1-1/2 c flour

*I added 1/2 c peanut butter chips

Preheat oven to 375. Grease baking sheet. In a large bowl, cream together sugar and butter. Beat in egg mixure. Mix in PB and vanilla until smooth and creamy. Stir in salt, baking soda, and flour until well combined. Roll dough into 1-in balls. Place on baking sheet and flatten with fork. Bake for 12-15 min (I did mine for 8.5 min)

From Food Network.com

Ricotta Pancakes

2008-10-30T18:04:00.004-05:00

These are awesome and oh so easy to make too. My fav time to eat these (other than Saturday morning of course) is on a weeknight.

1- 2/3 c water
1-1/2 tsp vanilla
2 c pancake mix
1 c whole milk ricotta cheese
2/3 c frozen blueberries
melted butter

Stir water and vanilla in a large bowl. Add the pancake mix and stir just until moistened but still lumpy. Stir in the ricotta into the pancake mixture, then stir gently to incorporate the ricotta but maintain a lumpy batter. Fold in the blueberries.

Heat a griddle over medium heat. Brush with the melted butter. Working in batches, spoon 1/4 c of batter onto the griddle for each pancake. Cook until golden brown, about 3 minutes per side. Serve with syrup.

Ina Garten's (Barefoot Contessa)'s rules for Entertaining

2008-10-29T18:44:00.006-05:00

1. Make it really easy. The best parties are the ones where the host has fun.
2. Make in advance. The more you do ahead the less you will have to do when guests arrive.
3. Buy as much as you can. Just make a few things, they go a long way.
4. Make food that is familiar & comforting. Now is not the time to show off.
5. Have a really good time. This should be a no- brainer, but it needs to be stated.

She was giving these tips on one of her shows and I jotted them down because it made quite the impression on me. I'm good at going all out, but for a dinner party these are good to keep in mind.

Jenn's Red Beans & Rice

2008-10-29T18:37:00.003-05:00

1 lb kidney beans
1-1/2 lbs Manda Spicy Hot Sausage
6 cups of water
1 tsp onion powder (if you don't have real onions)
Hot sauce, to taste
1 tsp Worchestershire sauce
1 tsp salt
2 bay leaves
Cajun seasonings, your choice

3 cups cooked rice

Soak beans overnight in crockpot (not turned on) in the 6 cups of water. When ready to cook, add all ingredients to crockpot. Cook on low for 8 hrs or high for 4-5 hrs. Add more water if needed. For thicker gravy (which I love) mash some beans & cook a bit longer. Stir occasionally.

*low for 7-8 hrs I add about 1/4-1/2 cup of extra water if I won't be stirring it or watching it.
It doesn't hurt anything if you cook it for longer. Just blends the seasonings in more

Mushroom Canapes

2008-10-29T18:34:00.003-05:00

1/2 c mayo
1/4 c grated parmesan cheese
2 oz canned mushrooms/ drained
1/2 of an 8oz can of french fried onions
1 loaf (8oz) party rye bread, sliced

In a bowl stir together mayo, parmesan cheese, mushrooms & onion rings. Spread on lightly toasted party rye or pumpernickel. Place canapes on baking sheet & broil until bubbly.

These are awesome right out of the oven and are easy and perfect for parties.
From Paula Deen's Home-Cooking Show

Spanokopita

2008-10-28T18:20:00.003-05:00

This takes a while, but I think it is worth your time. It's sooo good if you love spinach & cheese, lik me.

1/2 c olive oil
1 bunch chopped scallions, white & green parts
2 (10-oz) boxes frozen chopped spinach, defrosted
2 tbls chopped fresh dill
3 xlarge eggs, lightly beaten
7 oz feta cheese, crumbled
1/4 tsp kosher salt
1/4 tsp freshly ground black pepper
40 sheets (1 box) frozen phyllo dough (Pepperidge Farm), defrosted overnight in the refrigerator
1/2 lb (2 sticks) unsalted butter, melted
1/2 c plain dry breadcrumbs

Preheat oven to 400 degrees.

Heat the olive oil in a saute pan and add the scallions. Cook for 5 min or until soft. Meanwhile, squeeze most of the water out of the spinach and place in a bowl. Add the scallions, dill, eggs, feta, salt and pepper and mix together.

Keep phyllo dough sheets covered with a damp kitchen towel. Unfold 1 sheet of the phyllo dough. Brush the sheet with melted butter and sprinkle with bread crumbs. Repeat the process by laying a second sheet of phyllo dough over the first sheet, brush it with melted butter and sprinkle with bread crumbs until all sheets have been used. Spoon 3/4 cup of spinach mixture into a sausage shape along one edge of the phyllo dough. Roll it up. brush the top with butter and score the roll into 1-in rounds. Place it on an oiled baking sheet. Repeat until all the pastry and filling have been used.

Place in the oven and bake fore 12 min or until the edges are lightly browned. Serve warm.

from Barefoot Contessa

Stuffed Mushrooms

2008-10-28T18:18:00.003-05:00

These came from my best friends MIL.

2 lbs. mushrooms
1 chub Jimmy Deans sausage
6 oz. cream cheese

Remove stems from mushrooms and chop. Brown sausage. Add mushroom stems & cream cheese. Stuff mixture in mushrooms. Bake @ 400 degrees for 10-15min.

Jello & Pudding Poke Cake

2008-10-13T10:29:00.005-05:00

I had this at church when I visited Gonzales Ward and had to get the recipe from one of the ladies who swore it was so easy to make.

1 box yellow cake mix (butter recipe is my fav)
1 small box of jello (your flavor of choice), make according to directions on box
1 container of cool whip
1 box instant pudding (I guess vanilla), make according to directions on box

Make yellow cake per instructions on box in 9 x 13 pan.. Once out of oven and still warm, poke holes in cake and pour jello mixture on top of cake. Spread pudding on top of cake, refrigerate for a couple of hours. When you refrigerate the cake the JELLO will set up and form in those holes that were poked in the cake. Top with Cool whip before serving.

*I hope I got everything right. I haven't made it yet, so I'll let yall know when I do. Just wanted to share and put on this blog before I lost the sheet of paper I scribbled it on. :)

Banana Pudding

2008-10-06T18:32:00.002-05:00

This recipe I got from a dear old man I used to work with of whom practically taught me how to cook all things good. He made the best banana pudding and I begged him for the recipe of which he gave me in his own handwriting or his moms' who the recipe derived from. I miss working with ol' Mr. TC, but here's to his yummy legacy of great food.

2/3-3/4 cup sugar

1/3 cup flour

1/4 tsp salt

2 cups milk

2 tbls butter

1 tsp vanilla

2 eggs, beaten

3-4 bananas

Jacks Vanilla Wafers

Mix eggs, sugar, flour & salt until smooth. Add milk & butter, cook in double boiler until desired thickness.

From Mr. TC (mom)

Brown Sugar-Banana Muffins

2008-10-04T11:48:00.004-05:00

I forgot how yummy these were til I decided to make them for breakfast cause we actually have bananas! A morning must.

1/2 cup butter, softened

1 cup firmly packed brown sugar

2 large eggs

1 cup mashed ripe bananas (about 2 large)

1/4 cup buttermilk

1 tsp. vanilla

2 1/4 cups all-purpose flour

3/4 tsp baking soda

1/2 tsp baking powder

1/2 tsp salt

1/2 cup toasted chopped pecans (almonds are also yummy)

Beat butter on med speed until creamy. Gradually add brown sugar, beating until light and fluffy. Add eggs, 1 at a time, beating until blended after each addition.

Stir mashed bananas, buttermilk, and vanilla. In a separate bowl, stir together flour, and next 3 ingredients; add to butter mixture alternately with banana mixture, beginning and ending with flour mixture. Beat at low speed JUST UNTIL BLENDED. (Do not overbeat.) Spoon batter into 12 lightly greased muffin cups, filling two-thirds full. Sprinkle evenly with pecans.

Bake 350 for 20-25 min. or until toothpick comes out clean. Remove and cool.

**If you don't have buttermilk (who does) stir 3/4 tsp lemon juice or vinegar into 1/4 cup milk.

**Bananas get softer and sweeter as they ripen. Make sure yours are ripe enough (almost black) for this luscious treat.

Southern Living Magazine, April 2006

A Southern Kitchen

Lemon tarts

Chocolate Chip Cake

Banana Peanut Butter Bread

Applesauce cake

Easy Peach Cobbler

Pumpkin Bars with Cream Cheese Frosting

Snickerdoodles!

Pumpkin Bread {With Chocolate Chips!}

Pizza Dough {From Scratch}!

Betty Crocker's Easy Red Velvet Cake

Potatoes Au Gratin

Hurry Up Chicken Pot Pie!

Southwestern Chicken and Black Bean Salad with Citrus Vinaigrette

Chopped Farmstand Salad

Frozen Sherbet Cake with Pecan Crust

Curried Chicken Salad on Endive

Papaya-Banana-Orange Smoothie

Cucumber-Avocado with Cilantro Soup

Sweet & Spicy Meatballs

I'm Back!

Rainbow Cake!

Pecan Pie Muffins

Cranberry-Orange Ginger Ale Punch

Watermelon-Strawberry Lemonade

Hot Cranberry-Apple Punch

Frozen Sherbet Cake with Pecan Crust

Ginger Pineapple Glaze (for Baked Ham)

Latino Shrimp & Corn Bisque

Crawfish Monica

Mike Anderson's Spinach & Artichoke Dip

Louisiana Crawfish Pies

Spicy Fried Shrimp /AKA: Bang Bang Shrimp

Chewy Praline Bars

Goulash

Broccoli and Cheese Calzone

In a medium bowl, combine ricotta, mozzarella and broccoli. Mix well. Season with salt and black pepper.

Oh My Sweetness!

Fruit Cake Mini Bites

Fiesta chicken bake

Blueberry Cobbler

Caramel Fruit Dip

Strawberry Fruit Dip

Pecan Pie Cake

Pumpkin Cheesecake

Sweet & Spicy Asian Drumsticks

Football Brownies

Grape Salsa

Black Bean Soup

Cheeseburger Soup

Lemony Apple Punch

A Goal!

Grillades and Baked Cheese Grits

Watergate Cake (Pistachio)

*Easy* Garlic Cheese Biscuits

Rocky Road Brownies

Chocolate-Peanut Fondue

Mother's Day Dinner Menu

Best Burger in LA

Old-Fashioned Pink Lemonade

Mother's Day in the Garden

Milky Way Cake

Tea Cakes

Chicken Pockets

Bok Choy Salad

Nanny's Carrot Cake

Taco Soup

Slacker

Curry Chicken Salad Wraps

Good Eats

Homemade Chicken Noodle Soup

I Want...

Potato Chowder

Sausage-Cheese Muffins

Pinwheels- Turkey

Keylime Tarts

7Up Pound Cake

Party Time

Zesty Italian BBQ Meatballs

Estimating Quantities of Hors d'Oeuvres

Easy Garlic Cheese Biscuits