Key Lime Pie

6 large egg yolks, beaten

6 egg whites

1 can sweetened condensed milk

7 large key limes, juiced

One 9-inch pie shall, baked

12 tablespoons sugar

Combine egg yolks and condensed milk. Mix well. Add lime juice, blend. Turn into pie shell. Bake at 350F until set about 10 minutes. Beat egg whites until stiff. Gradually add sugar to egg whites. Layer on top of pie by large spoonfuls, spreading to the edge of the pie shell. Raise oven temperature to 400F. Bake 5 minutes. Reduce heat to 300F. Bake until honey-colored.

Serves 6.

Shrimp Pot Pie

Ingredients

• 1 egg
• 1 tablespoon water
• 4 sheets puff pastry, thawed (recommended: Pepperidge Farm)
• Flour, for dusting
• 8 large (21 to 25) shrimp, shelled and deveined
• 1/4 teaspoon cayenne pepper
• 1 tablespoon olive oil
• 2 tablespoons unsalted butter
• 1 small carrot, diced
• 1 celery stalk, diced
• 6 mushrooms, sliced thin
• 2 sprigs fresh thyme
• 1/2 cup white wine
• 2 cups heavy cream
• Salt and freshly ground white pepper
• Special equipment: 3 and 4-inch metal ring

Directions

Preheat oven to 400 degrees F.

In a small bowl, whisk egg and water until well blended. Lightly dust work surface with flour. Unfold puff pastry and dock dough with a fork. Using a 4-inch ring, cut 16 circles. Set 4 circles on a nonstick baking sheet. These are the base of the pot pies. Discard scraps. Using a 3-inch metal ring, cut circles in the center of the 12 remaining circles. Remove 4 of the 3-inch circles to the prepared baking sheet. These are the tops. Brush the outer edge of the 4-inch circles with the egg wash. Lay 1 of the 12 rings on top. Brush egg wash on that ring and place another ring on top. Repeat 1 more time until you have 3 rings stacked on top of each other. Repeat with remaining circles until you have 4 assembled. Brush the edges and tops with egg wash and bake in the middle of the oven until golden, about 20 minutes.

Meanwhile, season the shrimp with cayenne pepper, salt and black pepper. In a medium saucepan over medium-high heat, add oil and 1 tablespoon butter. Saute the shrimp, 1 minute per side. Remove shrimp and set aside. Add remaining butter to the pan and saute carrots, celery, mushrooms, and thyme, until softened about 10 minutes. Add wine, bring to a simmer and cook until most of the wine has evaporated. Add the cream and bring back to a simmer until the sauce thickens to a gravy consistency, about 12 to 15 minutes. Place the shrimp back into the sauce to coat. Remove thyme and season with salt and white pepper. Ladle the shrimp mixture into the pastry puff bowls and top with the smaller puff circles.

French Toast with Caramelized Pecans, Strawberries and Cream

Ingredients

• 1 pound fresh strawberries, sliced


• 1/2 cup plus 3 tablespoons sugar


• 3/4 cup heavy cream


• 8 ounces cream cheese, room temperature


• 4 eggs


• 1/4 cup milk


• 2 teaspoons ground cinnamon


• 4 (1 1/2-inch thick) slices stale brioche


• 3 tablespoons butter


• 1/2 cup pecans, chopped


• 1/4 cup brown sugar


• Special equipment: food processor

Directions

In a medium bowl, mix together strawberries and 1/2 cup of sugar. Set aside.

In a food processor, blend together heavy cream, cream cheese and 1 tablespoon sugar until thick and creamy.

In a baking dish, whisk together eggs, milk, cinnamon and remaining 2 tablespoons sugar. Place bread slices in pan and soak on each side until well coated and soaked through. In a large skillet or griddle over medium heat, melt 1 tablespoon butter. Remove and drain the bread slices and cook until golden turning once, about 5 to 7 minutes. Meanwhile, in a skillet over medium heat, add the pecans, brown sugar and 2 tablespoons butter. Stir until sugar has melted and pecans are coated and sticky. Serve French toast with dollop of cream, sticky pecans and strawberries.

Chocolate Cream Pie

9-inch baked pie shell

2-1/2 blocks baking chocolate

3 cup milk

1-1/2 cup sugar

3 tbsp. all-purpose flour

3 tbsp. corn starch

1/2 tsp. salt

3 egg yolks

2 tbsp butter

1-1/2 tsp. vanilla

Melt baking chocolate with 2 cup milk in saucepan over medium heat, stirring constantly. Cook and stir, just until mixture boils; remove from heat. Combine sugar, flour, corn starch and salt. Blend egg yolks with remaining 1 cup milk; add to dry ingredients. Blend into chocolate mixture in saucepan. Cook over medium heat, stirring constantly, until mixture boils; boil and stir 1 minute. Remove from heat; add butter and vanilla. Pour into baked pie shell; press plastic wrap onto filling; cool; chill. Serve topped with sweetened whipped cream, if desired.

Serves 8-10

Bread Pudding

1 quart milk

4 eggs, beaten (save whites)

2 teaspoons vanilla extract

2 teaspoons cinnamon

1-1/2 loaves stale bread

2 tablespoons margarine

1 cup sugar

Meringue:

4 eggs

1/3 cup sugar

In a bowl put bread and milk to soak for about 10 minutes. Mix eggs, margarine, vanilla, sugar and cinnamon together. Add this to milk and bread mixture. Mix well. Pour all of this into a 9 x l3 inch sprayed glass pan. Place in a 300 degree F oven and bake for 50 minutes or until pudding firms up. Then top with meringue. Remove pudding from oven. Beat egg whites and sugar until meringue is thin and form peaks. Spread over baked Pudding and return to oven. Increase oven temperature to 400F for about 5 minutes.

Serves 12.

Blueberry Muffins

1 cup flour

3 tbsp. sugar

3-1/2 tbsp. brown sugar

2 tsp. baking powder

2 tsp. cinnamon

1/4 tsp. salt

1 egg

1/4 cup margarine, melted

1/2 cup milk

1 cup blueberries

1/4 cup pecans, chopped

1/4 cup brown sugar

2 tbsp. margarine, melted

2 tbsp. flour

Preheat oven to 350F. Cooking time: 25-30 minutes. Line muffin tins. Combine dry ingredients. Make a well in the center and pour in egg, margarine and milk. Stir only until moistened. Don't overbeat. Fold in blueberries. Fill tins 3/4 full. Combine topping ingredients and sprinkle on top of each muffin. Bake 20-25 minutes.

Serves 12

Apple Pie with Homemade Crust

4 med apples (delicious)

1 cup granulated sugar

Water to cover apples

1 tsp corn starch

1/2 cup brown sugar

1 tbs margarine

1 tsp cinnamon

Par apples and cut in very small pieces. Cover apples with water and sugar. Cook until tender. Add corn starch dissolved in 1 tsp cold water. Place apples in uncooked pie shelf (fills 9 inch pie pan). Sprinkle with brown sugar mixed with cinnamon. Dot with margarine. Cover with uncooked pie crust. Press the two together. Sprinkle top of crust lightly with granulated sugar. Prick top with a fork several times. Bake 400F oven until brown on top (about 20-30 minutes).

Pie Crust:

1-1/2 cups all purpose flour

1/4 tsp salt

1 tbs granulated sugar

8 tbs Crisco shortening (not liquid)

5 tbs ice water

Mix four, salt, and sugar. Add shortening. Cut into flour using pastry cutter or 2 table knives until a course granular or crumble mixture is formed. Add ice water. Form dough into a ball. Chill in wax paper about 20 minutes. Divide into 2 parts, 1 a trifle larger. Roll larger one on a lightly floured board to 1/4 inch thickness. Place in bottom of pie pan. Do the same for top crust. Press together after filling has been poured into pie pan.

7 Up Cake

3/4 lb butter

3 cups sugar

5 eggs

2 teaspoons lemon flavoring

3 cups cake flour

3/4 cup 7-Up

Preheat oven to 350F. Cream butter and sugar until fluffy. Add eggs one at a time, then add lemon flavoring. Mix well. Add flour and 7-Up. Beat with electric mixer at least 5 minutes. Bake in tube or bundt pan for 1 hour and 15 minutes or until done.

Louisiana Crawfish Casserole

2 tbsp. butter or margarine

1 cup chopped onions

3/4 cup chopped green pepper

1 clove garlic, minced

3 cup (12 oz.) crawfish tails

1 can (10-3/4 oz.) condensed cream of mushroom soup

3 cup cooked rice

1 tbsp. chopped parsley

1-1/2 tbsp. lemon juice

1-1/2 tbsp. salt

1/4 tsp. each ground black and red pepper

2 slices bread

1/2 cup milk

Paprika

Melt butter in a large skillet. Add onions, green pepper, and garlic. Cook until tender crisp. Stir in crawfish, soup, rice, parsley, lemon juice, and seasonings. Add bread which has been crumbled and soaked in milk. Mix well. Spoon into a buttered shallow 2 quart casserole. Sprinkle with paprika. Bake at 350F for 30 minutes.

Makes 6 servings

Crabmeat and Potato Casserole

7-8 hand picked large white potatoes

1 large onion, chopped fine

1 bell pepper, chopped fine

2 stalks celery, chopped fine

One 8 oz container sour cream

2 cups Cheddar cheese

3/8 lb margarine

3 tbs Cajun seasoning

1 tbs garlic powder

1 lb fresh white lump crabmeat

1 tbs liquid crab and shrimp boil

1/2 can cream of mushroom soup

1/2 can cream of celery soup

1/2 can creamy onion soup

3 tbs Worcestershire sauce

3/4 cup seasoned bread crumbs

Boil potatoes with skin on until soft Let cool. Peel skin off of potatoes and cut into medium pieces. Set aside in large mixing bowl. Melt margarine. Add onions, bell pepper and celery. Saute until these 3 items are very soft. Stir in cheese, garlic power, sour cream, soups liquid crab and shrimp boil, Cajun seasoning, Worcestershire sauce and continue to cook for 10 minutes. Stir often to prevent sticking. Next, add crabmeat and bread crumbs. Continue to cook for 10 minutes.

Pour mixture over boiled potatoes and stir until potatoes are well coated. Pour into a 4 quart glass oven dish. Sprinkle bread crumbs on top if desired. Bake at 375F for 20-25 minutes.

Beef Taco Casserole

1 pound ground meat

1 package taco seasoning

One 6-ounce can tomato paste

1-1/4 cup water

2 cups elbow macaroni

1 can whole kernel corn

2 cups grated cheese

Preheat oven to 350F. Cook beef until slightly browned. Stir in taco mix, tomato paste and water. Bring to a boil. Reduce heat and simmer 10 minutes. Stir occasionally. Cook macaroni. Stir together cooked macaroni and meat mixture. Cover and add 1 cup of cheese. Pour into 2-quart buttered casserole dish. Sprinkle top with remaining cheese. Bake for 40-50 minutes.

Pancakes or Waffles

1 cup flour

1-1/4 cups buttermilk

2 eggs beaten

1 tsp baking soda

1 tsp baking powder

Pinch of salt

4 tbs melted margarine

2 tbs sugar

Beat with a mixer. Spray griddle or waffle iron with cooking spray. Cook until done. Recipe can be doubled if not big enough for your family.

Old Fashioned Buttermilk Biscuits

2 cups sifted self-rising flour

1/4 tsp baking soda

1/4 cup vegetable shortening

7/8 cup buttermilk

Preheat oven to 450F. Lightly grease baking sheet; set aside. Combine flour and baking soda in bowl. Cut in shortening with pastry blender or 2 knives until mixture is consistency of coarse crumbs. Add buttermilk, stir with fork just until dough leaves sides of bowl. Turn out onto lightly floured board or pastry cloth. Knead gently just until smooth. Roll out to 1/2-inch thickness. Cut into rounds with floured 2 inch biscuit cutter. Place on prepared baking sheet. Bake 10 to 12 minutes, or until golden brown.

Makes about 12 to 14 biscuits.

Old Fashioned Biscuits

2 cups all-Purpose flour

2-1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1 tablespoon sugar

1/4 cup cheese, grated (if cheese biscuits are desired)

1/2 cup Crisco shortening/margarine

3/4 cup buttermilk

Mix flour, baking powder, baking soda and sugar in mixing bowl. Add grated cheese. Mix margarine or shortening until mixture resembles coarse crumbs. With a fork, stir in buttermilk to make soft dough. Turn out onto lightly floured board and knead about 10 times to form a smooth ball. Do not over knead or biscuits will not be as tender. Roll out to a 6 x 6 inch square. Place on greased baking sheet, cut dough into 12 portions. Do not separate, leave biscuits in a square. Bake at 400F until golden brown, about 15 minutes.

Hint:
These biscuits are best served with chicken, honey, jams or preserves.

Hushpuppies (No Heat)

2 cups self-rising corn meal mix

3 tbs self-rising flour

1 tbs finely chopped onion

1 cup milk or water

1 egg, beaten

Combine cornmeal, flour and onion. Gradually beat in milk or water and egg. Drop from a spoon into hot fat where fish was fried. Fry until golden brown; drain on absorbent paper.

Note:
For additional flavor, add 1 more tbs finely chopped onion and 1 tsp onion powder.

Makes about 20 hush puppies.

Tips:
Allow prepared batter to sit about 5 minutes before spooning into hot oil. This helps to assure round hush puppies. For perfect frying, keep the temperature of the oil around 375F. This makes it simple to get light hush puppies that are done on the inside before they get too brown on the outside.

Hot Hush Puppies

2-1/2 cups self-rising corn meal

1 cup self-rising flour

One 13 oz can condensed milk

1/4 to 1/2 cup water

1 cup onion, diced

1/4 cup bell pepper, diced

1 small hot pepper, diced

2 eggs

Sage to taste

Poultry seasoning to taste

Salt to taste

Pepper to taste

In a bowl, mix the meal, flour, onion, bell pepper, hot pepper, eggs, sage, salt, pepper, poultry season milk and water. Mix well. Drop by tsp into hot oil: fry 3 to 4 minutes.

Honey Buns

1/2 cup orange juice

2 tbs salt

1/4 cup soft shortening

3/4 cup honey, divided

1/2 cup mashed sweet potatoes

2 pkg dry yeast

2 eggs

3-1/4 to 3-1/2 cups all-purpose flour

1/3 cup melted butter or margarine

2 cups chopped pecans or raisins

Heat orange juice to lukewarm; add salt, shortening, 1/4 cup honey, and sweet potatoes. Mix well, and add yeast. When yeast is dissolved, add eggs and beat well. Add flour; mix until soft dough forms. Knead dough gently in bowl.

Form dough into ball, and put in a greased bowl. Cover and let rise in warm place (85F) until dough is light and doubled in bulk (about 1-1/2 hours).

Combine butter, 1/2 cup honey, and pecans. Spread over bottom of 2 greased 8 x 12 inch baking pans.

Turn dough out onto floured board; divide in half and fit into pans over honey-nut mixture. Using 2 well-greased sharp knives, cut each pan of dough into 15 buns. Cover and let rise until doubled in bulk (30 minutes). Bake at 325F for 25 minutes. Cool 5 minutes before turning out on racks or serving plate.

Yield: 2-1/2 dozen.

Dumplings

3 cups sifted all purpose flour

2-1/2 tsp baking powder

1/2 tsp red pepper

Salt to taste

2 cups milk

1 egg, beaten

1/4 cup chopped green onion tops

1/4 cup chopped parsley

Sift flour, baking powder, salt and pepper together. Beat egg with milk and add to dry ingredients. Add onion tops and parsley and mix to consistency of a thick batter. Drop by spoonful into rapidly boiling chicken stew. Cover tightly and let simmer for at least 20 minutes. Do not lift cover before that length of time.

Country Style Conbread

1 cup all-purpose flour

1 cup enriched corn meal

3/4 cup honey crunch wheat germ

4 tsp. baking powder

3/4 tsp. salt (optional)

1-1/4 cup milk

2 eggs

1/4 cup honey

1/4 cup vegetable oil

Heat oven to 425F. Grease 8 or 9-inch square baking pan. Combine dry ingredients. Add remaining ingredients; mixing just until moistened. Pour into prepared pan. Bake 20 to 25 minutes or until golden brown.

Makes 9 servings

White Bean Dip

1 sm. garlic clove

One 15 oz. can great northern beans, well drained*

1 tbsp. olive oil

1 tbsp. lemon juice

1/2 to 3/4 tsp. ground cumin, as desired

1/2 cup picante sauce

2 tbsp. thinly sliced green onion

Pita bread triangles

Cherry tomatoes and vegetable dippers

Mince garlic in blender or food processor fitted with steel blade. Add beans, oil, lemon juice and cumin. Blend until smooth, scraping down sides as necessary. Transfer to bowl; stir in picante sauce. Sprinkle with green onion. Serve with pita bread and vegetables at room temperature, chilled or heated, as desired.

Makes about 1-1/2 cups.

*One 15 oz. pinto beans may be substituted.

Pesto Dip

1/4 cup olive oil

1 cup fresh basil leaves

1/2 cup parsley

1/2 cup (2 oz) Kraft grated Parmesan cheese

1/3 cup pine nuts or walnuts

2 garlic cloves, quartered

1 tsp grated lemon rind

1/4 tsp pepper

1 cup Miracle Whip Light reduced calorie salad dressing

2 tsp lemon juice

1/2 tsp salt

In food processor work bowl or blender container, place oil, basil, parsley, Parmesan cheese, pine nuts, garlic, rind and pepper. Cover; process 30 seconds or until smooth. Combine remaining ingredients; stir into basil mixture. Chill several hours or overnight. Serve at room temperature with fresh vegetable dippers.

Makes 2 Cups

Mexican Cornbread

1-1/4 cups cornmeal (plain)

1/4 cup flour (plain)

1 tsp salt

3 tsp baking powder

1 chopped onion

1 chopped bell pepper

3/4 cup cooking oil

1 cup grated cheese

One 15-1/2 oz can whole kernel corn (drained)

One 15-1/2 oz can creamed corn

1 small jar pimentos

2 eggs

1 cup sour cream or 1 cup milk + 1 tsp vinegar

7 hot peppers (your flavor)

Mix all ingredients well. Pour into well greased baking pan. Bake 1 hour at 350F in preheated oven.

Hot Crab Dip

One 8 oz pkg cream cheese, cubed

1/2 cup mayonnaise

6 oz fresh crab meat, drained

One 6 oz pkg Italian salad dressing mix

2 tbs fresh chives, chopped

1 tbs chopped pimiento

1 tsp lemon juice

1/4 tbs hot sauce, optional

Combine all ingredients in a one quart microwavable casserole dish. Microwave on full power for 2-1/2 to 4-1/2 minutes, or until heated through. Stir twice during heating time.

Serve warm as a dip with crackers or fresh vegetables.

Deep Fried Mozzarella

Slice mozzarella cheese about 3/8 inches thick and cut in fingers. Dredge with flour, then dip in slightly beaten egg, fine dry bread crumbs. Dip in egg and crumbs again. Fry in 2 inches oil heated to 380F using a frying thermometer until pale blond. Drain on absorbent pan.

Creole Cocktail Sauce

1-1/2 cups catsup

1-1/2 tsp Worcestershire Sauce

4 tsp prepared horseradish

2 tsp hot sauce

1/4 cup lemon juice

1 tsp salt

Combine all ingredients and blend well. Chill. Serve with seafood cocktail.

Cream Cheese Pastry

One 3 oz. pkg. cream cheese, softened

1/4 lb margarine, room temperature

1 cup flour (maybe slightly more)

Blend cream cheese and margarine; stir in flour and mix until smooth. Form into ball. Use finger to press 1-inch portions into small muffin tins. Fill with lemon chess or pecan pie filling and bake, or prick and bake at 350F 10 to 12 minutes or until light brown. Remove and fill with fresh berries, prepared pie filling or creamed meats.

Crawfish Dip

1 lg pkg Philadelphia cream cheese

1/2 tsp lemon juice

1 tbs juice

1 tbs mayonnaise

1-1/2 tsp ketchup

Hot pepper sauce to own taste (2 tsp or more)

1/4 tsp onion

1/2 cup boiled crawfish pieces

Soften Philadelphia cream cheese. Add lemon juice, mayonnaise, ketchup, hot sauce and onion. Mix together well, add crawfish pieces and mix again. Serve as dip with chips or spread on crackers

Makes about 1 cup.

Crabmeat Dip

Recipe One:

1 lb white crabmeat

1 cup mayonnaise

1 can cream of mushroom Soup

1/2 cup onions (chopped fine)

1 cup cheddar cheese shredded

Season with tsp salt and 1 tsp pepper

Put all ingredients in a slow cooker on low to cook about two hours. Stir every 15 minutes. Keep mixture warm. Can be served with crackers or in small pastry puffs.

Recipe Two:

1/4 lb of butter

1/2 bunch of green onions

1/4 bunch chopped Parsley

2 tbs of flour

1/2 cup milk

1 lb cheese

1 lb crabmeat

Salt and pepper to taste

Melt butter on medium fire. Add green onions and parsley. Add flour and milk. Cook until thick. Add cheese, crabmeat and seasoning. Cook for about another 5 to 10 minutes.

Chex Party Mix

6 tbs Butter / Margarine

1 tsp Seasoned Salt

3/8 tsp Garlic Powder

3/4 cup Salted Nuts

4 tsp Lea & Perrins Worcestershire Sauce

6 cups Wheat / Rice/ Corn Chex

*** Heat oven to 250F. Slowly melt butter in shallow pan. Stir in worcestershire sauce, salt and garlic powder. Add chex and nuts. Mix well until all pieces are coated. Heat in oven 45 minutes. Stir every 15 minutes. Spread on absorbent paper to cool.

Yield: Six 3/4 Cups.

Cajun Mexican Chili with Frito's

1 bag dip size Frito's

1-1/2 pkg of burrito seasoning

1 small can green chili peppers

1 can no bean chili (chunky)

1 shredded onion, white or yellow

One 12 oz, salsa

1 lb block Velveeta cheese

One 12 oz bag of shredded Cheddar

2 tsp Tabasco sauce

Soften onions with a little butter in microwave or on stove top. Using a deep Pyrex dish, melt cheeses with all ingredients. Stir often. Once completely smooth, pour over individual bowls of Frito's.

Cajun Crab Won-Ton

1/2 cup chopped crab meat, slightly cooked

1/4 cup sour cream

Creole seasoning, salt to taste

Won-Ton shells

Hot grease

Mix crabmeat, sour cream seasonings. While heating grease, prepare won-tons by placing a dab of crabmeat mixture in center. Fold into a triangle, then fold two comers in, press gently. Fry until brown in hot grease.

Cajun Crab Crisp

12 English muffins

1/2 cup butter

5 oz Old English cheese (jar)

1-1/2 tsp mayonnaise

1/2 tsp garlic salt

2 tsp Konriko seasoning

1 tsp Tabasco

1-1/2 lb white crabmeat

Melt butter and mix all ingredients together and spread on split and quartered English muffins. Bake at 350F in oven for 15 to 20 minutes or until toasted and golden brown.

Butter Spreads

Combine each set of ingredients in food processor, or with electric mixer; blend until smooth. Pack in covered containers, and chill one hour to blend flavors. Serve chilled or at room temperature. Spread on Konriko's Original Brown Rice Cakes

Herb Butter

1 cup butter, softened

2 tbs sour cream

1 tsp Dijon mustard

1 clove garlic, minced

1-1/2 tsp dried basil, thyme or tarragon leaves

Fruit Butter

1 cup butter, softened

1/3 cup strawberry or apricot preserves

2 tbs brandy (optional)

Curried Shrimp Butter

1 cup butter, softened

Two 4-1/2 oz cans small shrimp (rinse & drain)

2 tbs lemon juice

1/2 tsp curry powder

1/4 tsp ground mace

1/4 tsp red pepper

Avocado Butter

1 cup butter, softened

2 large ripe avocados, peeled, pitted, and cubed

1 tbs lime juice

1/2 tsp dried dill weed

1/2 tsp Konriko's Creole Seasoning

Dash of hot sauce

Boudin Balls

1 lb cooked boudin

1 or 2 eggs, slightly beaten

Seasoned Italian bread crumbs

Cooking oil

Remove the boudin from the casing. Form dressing into balls about the size of walnuts. Dip balls in beaten egg and then into seasoned crumbs. Deep fry balls in cooking oil until lightly browned. Drain on paper towel. Serve hot with toothpicks.

Black Bean Salsa

1 can 15 oz. black beans, drained

1-1/2 cups canned corn, drained

2 medium tomatoes, chopped

1 green bell pepper, chopped

1 red bell pepper, chopped

1/2 cup red onions, diced

1 to 2 jalapenos, diced

1/2 cup fresh lime juice

1/2 cup olive oil

1/3 cup fresh cilantro

1 teaspoon salt

1/2 teaspoon cumin

1/2 teaspoon cayenne pepper

Mix all ingredients together. Allow to sit in refrigerator a few hours before serving. Makes a wonderful dish for chips or topping for enchiladas or burritos.

Beef Jerky

1 lb beef flank steak

1/2 tsp garlic salt

1-1/2 tsp salt

1/4 tsp fresh ground black popper

Freeze steak partially for easy slicing. Trim off all visible fat. Using a sharp knife, cut the flank steak (with the grain) into strips approximately 3/8 inch wide and the length of the steak. Combine garlic salt, salt and pepper. Sprinkle mix over sliced meat and mix well to distribute evenly. Arrange strips of meat flat and close together on a wire rack in a shallow baking pan. Bake at 175F for 8-10 hours or until dry and almost crisp. Cool on absorbent paper. Store in covered container.

Yield: 16-20 pieces.

Baked Mozzarella

1 cup cornflake crumbs

1/4 tsp ground cumin

1/4 tsp ground red pepper

One 8 oz pkg. mozzarella cheese, cut into 1/2-inch cubes

1 egg, beaten

Combine crumbs and seasonings. Dip cheese into egg; coat with crumb mixture. Chill several hours or overnight. Place on cookie sheet. Bake at 350F for 5 to 7 minutes or until cheese begins to melt.

Makes about 3 dozen.

Baked Crab Dip

8 oz pkg cream cheese, softened

1 tbs milk

6-1/2 oz can flaked crab meat

2-3 tbs minced onions

1/2 tsp creamed horseradish

1/4 tsp salt

1 tbs picante sauce

Toasted almonds

Mix all ingredients except almonds until well blended, Pour into 1-quart casserole dish. Sprinkle with toasted almonds. Bake at 375F for 15 minutes.

Serve with melba toast rounds for dippers.

Yield: 16-20 servings.

Artichoke Dip

2 cups artichoke hearts drained, keep juice

1 cup olive oil

1 cup Parmesan cheese

2 lemons, juice

2 cloves garlic, chopped

One 10 oz Progresso crumbs

Season to taste

Mix oil, lemon juice, garlic and cheese. Add water from artichokes. Mix with cut artichokes. Blend in crumbs. Put in 2 buttered pie plates. Bake at 350F for 20 minutes

Peppermint Bark Recipe

Ingridents:

1 pkg. white chocolate chips(must be Nestle or Hershey)

Chocolate almond bark

Red food coloring

Peppermint oil (not extract)

2 Candy canes crushed

Prepare:

In microwave melt 4 squares of Almond Bark until smooth, (Around one minute). Line a cookie sheet with wax paper and smooth the melted bark in a thin layer on the wax paper and put in the fridge for 10 minutes.
Melt package of white chips in microwave until smooth (about 1 minute but stir every 30 seconds so it won't scorch. After white chips are melted add 4 drops of food coloring and 4-5 drops of peppermint oil and stir. Smooth over the chocolate almond bark and sprinkle top with crushed candy cane. Place in fridge for about 10 minutes or until set.

Break apart into chunks and enjoy!!!

The almond bark has 12 squares so you can make 3 batches if you want.

Parmesan-Roasted Green Beans

Ingredients

• 1 pound thin green beans (haricots verts)
• Extra-virgin olive oil
• Kosher salt and freshly ground black pepper
• 1 cup grated Parmigiano-Reggiano

Directions

Preheat the oven to 400 degrees F.

Trim off the tough end of the beans and arrange the beans on a nonstick cookie sheet. Drizzle with olive oil season with salt and pepper, to taste. Sprinkle the cheese evenly over the top and bake until the cheese melts and forms a crisp shell over the beans, about 10 minutes. Let the beans sit a few minutes for the cheese to cool slightly. Lift the beans out onto a platter and serve.

Cheesecake Factory's Louisiana Chicken

Jeff and I went to Cheesecake Factory and I got this dish. I made a point to ask the waitress if I would be disappointed to order this if I was from Louisiana. She let me know that is her favorite dish, and that it makes Louisiana proud. I told her "I would be the judge of that".

Well, I am sure you can guess that it was pretty true to Louisiana if I am posting it in my blog. This is to DIE for, and the recipe below really does taste like the one in the restaurant.

YUMMY!

1¾ hours 45 min prep

SERVES 5 -7

Chicken

• 4 tablespoons vegetable oil
• 6 boneless skinless chicken breasts
• 3/4 cup breadcrumbs
• 1/4 cup parmesan cheese (grated)
• 1 cup milk
• 2 tablespoons flour

Cajun Sauce

• 1 tablespoon butter
• 1 small yellow pepper (chopped)
• 1 small red bell pepper (chopped)
• 3/4 small red onion (chopped)
• 3 whole garlic cloves (minced)
• 1 teaspoon crushed red pepper flakes
• (I used cayenne pepper because we like more heat)
• 1 1/4 pints whipping cream
• 1 cup low sodium chicken broth
• 4 tablespoons fresh basil (thinly sliced)
• 1 cup grated parmesan cheese
• 1 (12 ounce) package bow tie pasta
• 1 cup mushroom (sliced)

1. Melt butter in large skillet over medium heat.
2. Add yellow and red bell peppers, mushrooms, and onion to same skillet,until crisp-tender, about 4 minute.
3. Add garlic and crushed red pepper to skillet and saute 3 minutes.
4. Add whipping cream and chicken stock.
5. Simmer until sauce re-heats and thickens slightly, about 5 minutes.
6. Add basil and 1 cup grated Parmesan cheese to sauce, stirring to incorporate.
7. Season sauce to taste with salt and pepper. Reduce heat to low, simmer; sauce will reduce and thicken.
8. Wash and drain chicken breasts.
9. Pound until very thin (the thinner the chicken breasts the better).
10. Mix breadcrumbs, flour, and Parmesan cheese together.
11. Place milk in dish for dipping.
12. Dip chicken in breadcrumb mixture and then in milk and then back in breadcrumbs.
13. Place in fry pan that the oil has been heated and fry at medium high temperature until golden crisp and cooked through.
14. Add more oil as needed.
15. Remove and drain chicken; keep warm.
16. Meanwhile, cook bow-tie pasta in large pot of boiling salted water until tender but still firm to bite.
17. Drain and return to pot.
18. Add sauce and toss to coat.
19. Place pasta with sauce on plate, and top with chicken breast.
20. Serve, passing additional Parmesan separately.

Boiling the bowtie pasta.

The sauce simmering.

After I fry the chicken, I place it in the oven
that has been preheated on warm.

I used whipping cream instead of milk to

dredge the chicken.

The chicken in the breadcrumb mixture.

I use olive oil to fry my chicken, mainly because

it's always on my counter.

I love bowtie pasta, not only is it cute,

but it has great crunch/bite.

I let the sauce simmer for about 15 mins

to let it thicken up.

The meal plated... SO GOOD!

Southern Banana Pudding

Jeff's favorite thing the whole world... Southern Banana Pudding.

This is a simple and easy way to impress your friends... and your taste buds!

Ingredients:

1 Large box of instant vanilla pudding

2 1/2 C of cold milk

1 Can of sweet condensed milk

1 tub of cool whip whipping cream

1 box of vanilla wafers - save about 4 wafers for top layer

3 or 4 ripe bananas in a 1/2 inch slices

Prepare:

1) In a larger bowl whisk pudding and cold milk together. When well blended add the can of condensed milk. Stir in the tub of cool whip.

2) In a large 13 x 9 glass baking sheet (I use one with a cover to keep it fresh) put a layer of vanilla wafers. I space mine out a little bit in order to be able to use just one box of wafers, you can use as much as possible.

3) Then layer sliced bananas on top of the wafers.

4) Pour some of the mixture on top of the wafers and bananas.

5) Repeat. You should have about 3 layers.

6) With the remaining 4 wafers left out, crush them and sprinkle on top.

7) It is best if you refrigerate overnight, but at least 5 hours to allow it to set up.

Whenever you bite into the pudding, you will be able to see all the

layers inside. I did 3 layers on this one.

You can decorate the top however you want.

I usually at least crumble some wafers and sprinkle on top.

Chicken Milanese with Tomato and Fennel Sauce

It's no secret, I LOVE to cook. One of my other favorite things to do is watch The Food Network. I saw this recipe on Everyday Italian and had to try it out. It was as yummy as it looked on TV.

Instead of Parmesan and Mascarpone Cheese, I used shredded Italian mix and it came out just yummy.

Ingredients

Chicken:

• 1/3 cup all-purpose flour
• 2 eggs, beaten
• 1 1/4 cups plain bread crumbs
• 2/3 cup grated Parmesan
• 2 teaspoons dried basil
• 1 teaspoon dried thyme
• 4 (6 to 8-ounce) boneless and skinless chicken breasts, tenderloins removed
• Kosher salt and freshly ground black pepper
• 1/3 cup vegetable oil

Sauce:

• 1 tablespoon olive oil
• 2 fennel bulbs, trimmed and thinly sliced
• 2 1/2 cups (12 ounces) cherry tomatoes, halved
• 1/4 teaspoon kosher salt, plus more for seasoning
• 1/4 teaspoon freshly ground black pepper, plus more for seasoning
• 1 clove garlic, minced
• 1 teaspoon dried thyme or 1 tablespoon chopped fresh thyme leaves
• 1/2 cup mascarpone cheese, at room temperature

Directions

For the chicken: Put an oven rack in the center of the oven. Preheat the oven to 150 degrees F. Line a baking sheet with a wire rack.

Using 3 wide shallow bowls, add the flour to 1, the eggs to another and to the third bowl combine the bread crumbs, Parmesan cheese, basil, and thyme.

On a work surface, put the chicken between 2 pieces of plastic wrap. Using a meat mallet, lightly pound the chicken until approximately 1/4 to 1/2-inch thick. Season the chicken with salt and pepper. Dredge the chicken pieces in the flour to coat lightly, then dip into the beaten eggs, allowing the excess egg to drip off. Coat the chicken with the bread crumb mixture, pressing gently to adhere.

In a large, nonstick saute pan, heat the vegetable oil over medium heat. Add 2 pieces of the breaded chicken into the oil and cook until light golden brown, about 3 to 4 minutes on each side. Transfer the chicken to the prepared baking sheet and keep warm in the oven. Repeat with the remaining chicken. Reserve the cooking juices in the saute pan.

For the sauce: Using the same saute pan, add the olive oil to the reserved cooking juices and heat over medium heat. Add the fennel and cook, stirring frequently, until softened, about 5 to 6 minutes. Stir in the cherry tomatoes, 1/4 teaspoon salt, 1/4 teaspoon pepper, garlic and thyme. Cook for 5 to 6 minutes until the tomatoes are tender. Remove the pan from the heat. Add the mascarpone cheese and stir until the mixture is creamy. Season with salt and pepper, to taste.

Transfer the chicken to a serving platter and spoon the sauce over the top before serving.

Mardi Gras King Cake

Today I made my first ever King Cake. It was so much fun. I attempted to make one the other day, but the recipe was awful. I found this recipe on a New Orleans newspaper website. It was fun to make and decorate this Louisiana tradition. Jeff said it was his favorite king cake yet. I think it's a little too sweet.

Basic King Cake Dough

1 envelope dry yeast
1/4 cup warm water
1/2 cup milk
1 cup (2 sticks) butter
1/2 cup sugar
2 egg yolks
2 whole eggs
4 cups, approximately, unbleached flour

Mix the yeast with the warm water. Stir 1 teaspoon of the sugar and 1 teaspoon of the flour into the yeast and set aside. By the time you have measured the other ingredients, the yeast should be beginning to bubble and show signs of life.

Bring the milk to a boil and stir in the butter and the sugar. Pour into a large bowl; the mixture should be lukewarm. Beat in the egg yolks, whole eggs and the yeast.

Beat in approximately 2 cups of flour, until the dough is fairly smooth, then gradually add enough additional flour to make a soft dough that you can form into a ball. Knead it, by hand or machine, until smooth and elastic. Lightly oil a bowl, turn the dough once or twice in it to grease it lightly all over, cover with a cloth and leave to rise in a warm spot until doubled in size, about 1 1/2 to 2 hours.

Pat the dough down and cover the bowl with a damp towel, plastic film over that and refrigerate until the next day. This recipe makes enough dough for two king cakes. Extra dough may be frozen, or make two king cakes and freeze one. Thaw frozen cake and reheat 10 minutes in a 375-degree oven.

Filling

1/2 recipe king cake (above)
1 (16-ounce) can cherry, apple or apricot pie filling
8 ounces cream cheese
1/4 cup sugar
2 tablespoons flour
2 egg yolks
1 teaspoon vanilla
1 dried bean (to bake in the cake as per tradition)
Colored sugars or confectioner's sugar and food coloring

Remove dough from refrigerator and with well-floured hands, while it's firm and cold, shape it into a long sausage shape. Using a floured roller on a floured surface, roll out the dough into a 30-by-9-inch rectangle as thin as pie crust. Let dough rest.

If necessary, drain extra juice from pie filling. Mix the cream cheese with the sugar, flour, egg yolks and vanilla. Spoon an inch-wide strip of fruit filling the length of the dough, about 3 inches from one edge. Spoon the cream cheese mixture alongside the fruit, about 3 inches from the other edge. Brush both sides of dough with egg wash. Insert the bean.

Fold one edge of dough over the cream cheese and fruit, then fold the other edge over. Gently place one end of the filled roll onto a greased pizza pan or large cookie sheet. Ease the rest of the roll onto the pan, joining the ends to form a circle or oval. Cover and let rest for 30 minutes. Brush again with egg wash and cut deep vents into the cake. Sprinkle with colored sugars if desired.

Bakeon 350 for about 30 minutes, or until cake is well risen and golden. Cool before icing with confectioner's sugar mixed with enough water to make a spreadable paste. Sprinkle your sugars and get creative. Makes one cake that serves 10 to 12 people. If using a plastic baby instead of the bean, insert it into the bottom of the cake after it is cooked.

The finished product!

Starting to put the sugar sprinkles on.

The icing that allows the sugar sprinkles to stick.

Mardi Gras colored sugar sprinkles.

The king cake all naked!

Christmas Cake 2008

I have been going through some old photos, and noticed ones I would want on my blog. I will slowly add them all on here and what they are all about.

This is a Christmas cake I made in 2008. I thought it came out yummy. I think that by the end of the night the top layer of the cake was slidding off.. CLASSIC!

NY Yankee Cake

Here is the cake I made for my trainer at Discover. Rebecca LOVES the NY Yankees and LOVED this cake. I was pretty proud of it when I did it!

Crawfish Etoufee

1 OR 2 POUNDS OF CRAWFISH

1 OR 2 STICKS OF BUTTER (I USE ONE STICK BUTTER PER POUND OF CRAWFISH)

USE THE REST OF THESE MEASUREMENTS REGARDLESS IF YOU USE 1 OR 2 POUNDS

½ CUP GREEN ONIONS

1 CAN CREAM OF MUSHROOM SOUP

1 CUP CHOPPED CELERY

1 TBSP. CREOLE SEASONING ( I used Slap your Mama)

1 BELL PEPPER, CHOPPED

1 TBSP OF FLOUR

2 CUPS WATER

1 TSP. MINCE GARLIC

1 MEDIUM ONION, CHOPPED

1 TSP. CAYENNE PEPPER

½ TSP. SALT

½ TSP. EACH OF BLACK PEPPER AND PAPRIKA

MELT BUTTER IN A SKILLET, ADD ONIONS, BELL PEPPER, GARLIC, GREEN ONIONS, CELERY AND SAUTE UNTIL TENDER. ADD THE FLOUR TO THICKEN. ADD CREAM OF MUSHROOM SOUP AND WATER. POUR SOME OF THE WATER INTO THE CRAWFISH BAG AND SHAKE TO TRY AND GET AS MUCH CRAWFISH FAT OUT AS POSSIBLE. STIR AND SIMMER UNTIL HEATED AGAIN. ADD THE CAYENNE PEPPER, CREOLE SEASONING, PAPRIKA, SALT AND BLACK PEPPER. STIR UNTIL MIXED.

ADD CRAWFISH TAILS AND SIMMER FOR ABOUT 30 TO 40 MINUTES. STIR OCCASIONALLY MAKING SURE NOT TO SCORCH. IF YOUR GRAVY IS TOO THICK JUST ADD A LITTLE MORE WATER AND SEASON TO YOUR TASTE.

SERVE OVER RICE.

What it looks like all put together

I found my crawfish tails at WalMart

I cook my rice with 3 TB of butter and some Slap your Mama's

The finished product!

Sooo yummy!

Cake Crazy!

So I LOVE to make and decorate cakes...
and here is what I made today...
haha it's cute (at least I think so)!

My lovies cake!

So I wanted to make a cake to say I love you...

Even though it is not the most beautiful thing... I LOVE it!