Search

Sass!

The Sweet and Savory Sisters!

Open Search
Author

amydupuymartin

Blue Cheese Chips

20130807-051413.jpg

This recipe is super sonic simple and it is the sho nuff.

Blue Cheese Chips

This is what you need-
5 cups of Zapp’s Kettle Chips
½ cup of diced tomatoes, drained
½ cup of spring onions with tops, chopped
½ lb. of bacon, cooked and chopped (optional)
¾ cup of Blue cheese crumbles

This is what you are going to do-
Place chips on a pizza stone or baking sheet. Layer tomatoes, onions, bacon and blue cheese.
Broil on high until cheese is melted approximately 2 – 3 minutes, watching carefully.
Serve immediately

0

Blue Cheese Chips

20130807-051413.jpg

This recipe is super sonic simple and it is the sho nuff.

Blue Cheese Chips

This is what you need-
5 cups of Zapp’s Kettle Chips
½ cup of diced tomatoes, drained
½ cup of spring onions with tops, chopped
½ lb. of bacon, cooked and chopped (optional)
¾ cup of Blue cheese crumbles

This is what you are going to do-
Place chips on a pizza stone or baking sheet. Layer tomatoes, onions, bacon and blue cheese.
Broil on high until cheese is melted approximately 2 – 3 minutes, watching carefully.
Serve immediately

1

Louisiana Hot Sauce Chicken Fries

20130802-061338.jpg
We love these chicken fries! These are certainly a crowd pleaser. These fries are positively “Sweet and Savory”! These are great for an appetizer, main dish or made into a sandwich. You know the sisters love us a sandwich!

Get these things-
For the sauce-
1/3 cup Wing Sauce (Louisiana Hot Sauce)
½ stick butter, melted
1 Tbsp. Honey

For the chicken fries-
1 lb. boneless, skinless chicken breast( halves, sliced length wise into ½ inch wide strips)
Louisiana Hot Sauce chicken wing seasoning, to taste
1/3 cup all purpose flour
¼ cup vegetable oil, divided

Make it-
Whisk together hot sauce, butter and honey in a large bowl and set to side. Season chicken strips with the Louisiana hot sauce wing seasoning. Toss chicken with flour in a large Ziploc bag until coated; shake off excess flour. Heat you about 2 tbsp. of oil in a large sauté pan over medium high heat; add half the chicken strips and sauté until browned. This will take you about 2 minutes per side. Next, transfer to hot sauce mixture and toss to coat. Repeat with remaining oil and chicken strips.

0

Peanut Butter Oreo Delight

20130719-044117.jpg
This is such a sinful pie. The Sister’s do love them some layered anything. The peanut butter works really well with the chocolate pudding and the cream cheese mixture. Each layer is so creamy and delicious. This is so easy to prepare and a wonderful dessert to take to any gathering. We like to top each plate or bowl of dessert with an Oreo cookie.


Peanut Butter Oreo Delight

What you will need-
35 Oreo Cookies
6 tablespoons butter (melted)
8 ounce package Cream Cheese, softened
1 cup powdered sugar
3 cups plus 2 tablespoons cold milk, divided
16 ounces whipped Topping, thawed, divided
2 packages (3.4 ounce each) Vanilla Flavor instant Pudding
1/3 cup peanut butter

Time to make it-
Get your food processor out and process cookies in food processor until fine crumbs form. If you don’t have one or you don’t feel like getting it out, you can put the cookies in a Ziploc bag and beat the hell out of it until you have fine crumbs. Next add your butter to the cookies and mix it up real good. Get your old trusty 13×9 inch casserole dish out and press the cookie crumbs in the bottom. Pop it in the fridge for about 10 minutes or so. While that is chilling out, beat your cream cheese, sugar and 2 tablespoons of milk until well blended. Add you about ½ of the whipped topping; mix well and give it a little taste. That’s some good stuff. Dump mixture on top of cookie crumbs and spread evenly. Next, beat the pudding mix and remaining milk in large bowl for about 2 minutes. Add your peanut butter to the pudding and mix well. Go on and get you a little taste of that too. Dump the pudding on the cream cheese layer and spread it evenly. Let stand for about 5 minutes or until thickened. Top with remaining whipped topping. Refrigerate for about 4 hours before serving.

1

Little Sissy’s French Toast Casserole

We know how it is when you have a house full of hungry people wanting something good to eat and the hostess of the mostess has limited time to prepare breakfast. You want to impress those guests but you got so much else to be doing. That’s why the sisters love breakfast casseroles. Our stepmother Sandi always has some sort of breakfast casserole when we go to visit. It makes life so much easier and it makes your guests think you have worked so hard. We love this because it is inexpensive to make, you can make it ahead of time and it is get in my belly good. Need we say more? Hope your family enjoys this recipe as much as ours does.

French toast

Stuff you need-

1 loaf, French bread, cubed or sliced
8 eggs, lightly beaten
3 cups half and half
¼ cup sugar
1 teaspoon vanilla extract
½ teaspoon cinnamon
½ teaspoon salt
TOPPING:
1 stick butter
3 tablespoons sugar
¾ cup brown sugar
1 cup pecans, chopped
2 teaspoons ground cinnamon
1 cup of maple syrup
3 tablespoons butter

What to do with the stuff-
Go on and grease you up a 13 x 9 baking dish. Next, line your dish with the French bread. Get you a big ole bowl out and whisk the eggs, half and half, sugar, vanilla, cinnamon and salt. Pour that yummy egg mixture over the French bread. Now wasn’t that easy? Cover and pop it in the fridge and let it soak up all that goodness for about 8 hours. Now the 8 hours are up and you are ready to feed that demanding family of yours. Before you pop this in the oven your gonna want to take it out the fridge and let it sit for about 45 minutes to 1 hour. While you are taking the chill off of the casserole you can make the topping. The sisters love them some toppings. Get you 1 stick of butter and add sugar, brown sugar, nuts and cinnamon. Use a fork and work these ingredients together, let them get to know one another. Sprinkle the topping over the bread. Go on and preheat your oven to 350 degrees. You gonna want to bake the casserole for 45 minutes to an hour or until a knife inserted near the center comes out clean. Take it out of the oven and smell it. Don’t that smell good? This is going to kill you but you need to let it sit for about 5 minutes or so. You don’t want to burn your mouth up. While that’s cooling make that extra goodness. Now when we listed the ingredients for the extra goodness, we said it was optional. It is optional bet we do highly recommend it. So just go on and do it- In a small pot warm syrup and butter. That’s it! Let your guest pour this over the top of the casserole.
French toast 2

0

Egg and Olive Salad

IMG_3264

Amy- I know this may sound a little strange, but strange is my middle name. I am here to tell you that eggs and olives make a great little combo. The strong salty briny olives work wonderfully with the egg salad. It is great for a sandwich, served on a bed of salad greens or served as a dip. Amy and I do love us some dip and are known for turning just about anything into a dip.

Egg and Olive Salad
Things you will need-
6 cups water
6 eggs
2 tablespoons vinegar
2 tablespoons onion, finely chopped
3 tablespoons green olives with pimentos, chopped
¼ cup mayonnaise
Salt and Pepper to taste

Make this crazy concoction- This is so simple. Put you some water in a large boiler and add the eggs and vinegar. FYI- adding vinegar softens eggshells and makes for easier peeling. We are all about some easier work. So, go on and try it. Bring to a boil, remove from the heat and put a lid on it. Leave the eggs in the water for 10 minutes. This makes a perfect boiled egg. Remove the lid and run cool water over the eggs. Next, peel eggs and chop finely; I use a potato masher and it works perfectly. Combine your eggs, onions, olives, mayo and salt and pepper. That’s it, we told you it this was easy. Now go on and make you a bend back. If you don’t know what a bend back is, it is when you take a peice of bread and fill half of the piece with the egg salad and bend the bread back over to make you a half of a sandwich.

1

Bayou Babes Cajun Pizza

Picture 106

Bayou Babes Cajun Pizza

This pizza consists of all the incredible flavors of Cajun country. We thought about the different flavors that we love from Cajun country and decide to create “The Bayou Babes Cajun Pizza”. From the sweetness of the caramelized onions to the savory flavors of the crawfish and andouille sausage simply makes this pizza “Sweet and Savory”.

Go on and get these things together-
3 tablespoons butter, divided
2 tablespoons extra virgin olive oil
2 large onions, cut in half and sliced thin
Salt and pepper to taste
¾ pound Andouille sausage, removed from casing and chopped
8 ounces baby bella mushrooms, sliced
1 ½ cups Arugula
1 large eggplant, peeled and cubed
1-2 chicken bouillon cubes
1 tablespoon butter
3 cloves garlic, minced
¼ cup flour
¾ cup heavy cream, room temperature
12 ounces Crawfish tails, cooked, drained and chopped
Cajun seasoning, to taste
2 French bread loaves, cut in half and cut diagonally
2 cups Gruyere cheese, grated
2 cup fresh mozzarella, grated

Let’s get it on-
This is probably not a great week night meal. Making this pizza is pretty time consuming but it is well worth it. First thing you need to do is get those onions on. This takes a little while. Get you a large heavy bottom skillet out and melt you 2 tablespoons of butter and olive oil over medium high heat. Next thing you are going to do is caramelize you some onions. The caramelized onions add a very rich sweetness to the pizza and make it extra tasty. To caramelize your onions you are going to want to add the onions, salt and pepper to your pot. The salt will help speed the process up and draw the moisture out of the onions. Now stir them up real good making sure to coat all of the onions with the butter and olive oil. Cook on medium high heat for about 10 minutes, stirring frequently and watching carefully. If the onions start to stick or burn add you about a tablespoon of oil to your pan and you can reduce your heat a little. Your 10 minutes are up but you still going to need to cook them some more but you are going to reduce your heat to medium to medium low and continue cooking for an additional 20-30 minutes or until onions have caramelized. Remove onions from pot and add your yummy sausage and mushrooms to the pot and sauté for about 10 minutes, or until mushrooms are tender. Next, stir in arugula and turn your heat off. The arugula adds a lot of peppery flavor. I love the stuff; some people are not huge fans and that is A- okay. You can omit or use spinach. Whatever floats your boat. Now we are not making a traditional pizza sauce for this one folks. We are making an eggplant cream sauce and you better get back Jackson because this is the shima longa shing shong sh**. To make your sauce, boil your eggplant in 3 cups water and the bouillon cubes for about 10 minutes or until tender, drain and return to the pot. Add remaining tablespoon of butter and garlic and cook over medium heat until fragrant, about 5-8 minutes. Add your flour and stir until flour is incorporated with eggplant. Slowly stir in heavy cream. OMG, this is going to be some sho-nuff good stuff. Season your crawfish tails with the Cajun seasoning. If you are not a huge fan of mud bugs then you can use shrimp. Place the French bread on a large baking sheet and top with eggplant sauce and gruyere cheese. Add onions and the mushroom and sausage mixture to pizza crust (bread). Top with crawfish and mozzarella cheese. Toss pizza in a preheated 350 degree oven for about 15-20 minutes or until bread is crisp and cheese has melted. Dig in Brother Ben and enjoy some fine eating.

0

Support for Paula

20130628-075833.jpg
Support for Paula

It has been refreshing to see how many people believe in forgiveness and second chances. To all of you forgivers and supporters out there, I know that you believe in Mrs. Paula and will continue to lift her up instead of pulling her down. She stated on the Today Show, ” If God got us to it, then God will get us through it”. That gives me chills because I have made many mistakes in my life and God has always gotten me through it. I know most of you can relate and know exactly what she means. We are all human and have made mistakes and we make our way through it and come out stronger than before. I know Paula and she will get through this. This woman is a survivor.

I did want to share this with the supporters of Paula. Paula has been a part of our lives for 46 years. Our mother met her when she was pregnant with Suzette and Paula was pregnant with Jamie. Paula has graciously done so much for us and others and we are so very thankful to her. My Sister and I have been able to cook with Paula on her show on several different occasions, have a story and our recipes in her magazine, do a cooking demo on the Paula Deen Cruise and be guest bloggers on her website. Each and every time that we have done these things our stats on our blog and Facebook page go nuts. I tell you all of this to tell you that yesterday my sister Suzette wrote, “The Lady Deserves Grace” and the FB page “Support Paula Deen” posted it on their site. We had more traffic to our blog and FB page than we have ever had before. It was on FIRE! My phone was smoking from all of the notifications and alerts. I think that this is so cool! That let’s me know that Paula has so many people out there that love her and support her. We received 170 comments and close to 1500 likes over that one story. Out of those comments 3-5 were negative. The rest were filled with positive thoughts, love and support. That tells me another thing. There are more people out there supporting her than not and that is just fabulous.
I wanted to share one more thing. Yesterday at 3:30 I rode by Uncle Bubba’s on my way to Tybee and the place was packed. Last night, I went to The Lady and Son’s at 6:00 to eat and they were booked for the night and for the next several days. The retail store was packed full of people that were there to show their support. That is way cool! So to all you forgivers and supporters out there, keep doing what you do!

8

Mandarin Orange and Pineapple Trifle

cookbook 150

Amy-
Mama use to make this cake for us when we were growing up and it was one of mine and Suzette’s favorites. Sister and I were talking about desserts one day and trying to come up with some different ideas for some of our family favorites. I thought about this recipe and asked Sis what she thought about turning it into a trifle. She loved the idea and we both knew it would be a hit. We made this for our mother’s day celebration and we knew it was a keeper when the trifle bowl was empty and guests were asking for the recipe. This is great anytime of the year but it is a nice, fresh and cool treat on those hot summer days. This dessert is great for cookouts and backyard parties. We know some of you are trying to watch your girlish figure, so we have included directions on how to cut back on some of the fat and calories while not missing out on all of this goodness.

Mandarin Orange and Pineapple Trifle

What you will need-

1 box yellow cake mix
2 eggs
1/3 cup vegetable oil
1 15 oz can mandarin oranges, drained
8 oz cream cheese, room temperature
14 oz can sweetened condense milk
2 cups heavy cream
3/4 cup powdered sugar
1 20 oz can crushed pineapple, drained and juice reserved
3 oz box vanilla pudding mix

What to do-
First thing you need to do is turn that dial on your oven to 350 degrees. Second thing you are going to do is make the cake part of your trifle. Get you a Bundt pan out, spray it and set it to the side. Get you a large mixing bowl out and your handy dandy hand mixer. Pour your cake mix in. Next, drain pineapple and reserve liquid, set pineapple to the side. Add the reserved juice from pineapple plus enough water to make 1 1/3 cup of liquid to the cake mix. Then, add your eggs and oil. Beat for about 2 minutes or until combined. Fold mandarin oranges into cake batter. Pour in your Bundt cake pan and pop in oven for about 35-45 minutes or until cake is done. While your cake is in the oven, make your other layers. Suz and I love us some layers of flavors and goodness. Get you 2 medium size bowls out. In one add your block of cream cheese and sweetened condense milk and combine using your hand mixer. Those 2 ingredients are so good together, so go on and get you a little taste. I could drink this stuff. After that, make your whipped cream by pouring your heavy cream into a bowl and mix on medium high until it gets thick. Add your powdered sugar and pudding mix slowly and mix until smooth. Stir in the crushed pineapple and set to the side until you are ready to put it all together. When your cake has cooled for about 10 minutes, remove from pan and let it cool completely. Then, cut into thick slices and then cube into bite size pieces. In a trifle bowl layer the cake, cream cheese mixture and whipped cream mixture in that order. Continue until all ingredients have been used. End with the whipped cream mixture. Store in the fridge until you are ready to serve. Ways to lighten this dessert up- Instead of using the oil and eggs use 12 ounces of diet sprite. Use low fat cream cheese and fat free sweetened condense milk. Instead of using heavy whipping cream, use a large tub of low fat whipped topping and sugar free pudding mix.

2

Blog at WordPress.com.

Up ↑