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Cucumber Sandwiches

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These dainty little sandwiches are always a hit. They are so simple and very tasty. We use these a lot for showers and ladies luncheons. They just scream southern.

Cucumber Sandwiches

Gather-
1 loaf bread
2-3 cucumbers
4 ounces cream cheese, softened
½ cup mayonnaise
2-3 tablespoons (or to taste) Mrs. Dash garlic and herb seasoning blend, plus additional for sprinkling

What you need-
This is how we make the sandwiches and catch up on all the latest gossip. Get your girlfriends together, gather around the table and start you an assembly line. Have someone cut the bread rounds out using a small round cookie cutter. Have someone else get the cucumbers ready by scoring the unpeeled cucumber using a fork. Then slice the cucumbers thin. That makes the cucumbers so pretty. Drain cucumber slices on paper towels; you don’t want a soggy cucumber sandwich. You combine the cream cheese, mayonnaise and Mrs. Dash in a small bowl. Spread cream cheese mixture on each bread round and let your girlfriend add the sliced cucumbers. Pass it down to be seasoned and garnished with Mrs. Dash. Put these pretty little sandwiches on a silver tray and garnish with fresh flowers or parsley. Make sure to make plenty of these sandwiches because the girls think of these sandwiches as being healthy and will eat a bunch of them.

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Sha Bam Shrimp

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While on vacation we had dinner at one of our favorite restaurants. We ordered a particular appetizer and it was to die for. So with that being said the sisters had to come home and formulate a recipe similar to what we had experienced. We are here to tell you it is GET IN MY BELLY GOOD!

Sha Bam Shrimp

What you need-
1 pound shrimp, peeled and deveined
Salt and pepper
1 cup vegetable oil
½ cup of corn starch
¼ cup of mayonnaise
1/8 cup Thai Sweet Chili Sauce
1 tablespoons Sriracha chili sauce
Shredded lettuce
1 spring onion with tops, diced

Do it-
In a large frying pan heat oil to medium high heat. Dredge shrimp in corn starch and fry shrimp until lightly brown. Mix remaining ingredients and toss shrimp in mayonnaise mixture. Serve on a bed of lettuce and top with spring onions.

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Succotash with Bacon and Sour Dough Bread Crumbs

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This is a nice change from your ordinary succotash. The bacon adds a lot of flavor and goodness to the vegetables. We love the croutons on top for that extra crunch.

Succotash with Bacon

Get-
½ pound bacon
1 tablespoon olive oil
1 small Vidalia onion
1 clove garlic chopped
2 cups diced roma tomatoes, drained
1 pound fresh or frozen Butter peas (cooked according to directions and drained)
1 11 oz can mexicorn
1 11 oz white shoe peg corn
¼ cup basil
2 tablespoons butter
Salt and pepper to taste
½ teaspoon sugar (optional)

Let’s do it-
Get your large black skillet out and fry that bacon over medium heat until crisp. Drain bacon on paper towels and crumble. Pour off all of the drippings but about 1½ tablespoons. Add oil to bacon fat and cook onions over medium heat, stirring, until softened. Add your garlic and tomatoes; cook until tomatoes are heated and garlic is fragrant. It should be smelling pretty darn good right about now. Add bacon, peas, corn and basil. Stir around making sure that all of the vegetables are coated in that goodness. Cook until veggies are warm. Taste mixture and season with salt, pepper and sugar. Toss with sour dough croutons and serve immediately.

Croutons:
What you need-
2 cups of sour dough bread, cut in cubes
2 tablespoons olive oil
Garlic salt to taste

How to-
Brush bread with oil and season with garlic salt. Lightly oil a frying pan and heat over medium high heat until hot but not smoking. Grill bread until golden brown and toasted on both sides.

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Amy: I love me some crudités, cause that means there is a variety of goodness on a platter. Sister and I worship us some variety on a platter! In case you didn’t know it, cause we didn’t until we looked it up, a crudités is a traditional French appetizer consisting of raw vegetables served with an oil base dip, but you can use whatever dip you want. So now that you got a vocabulary lesson go ahead and explore all the endless possibilities with creating a masterpiece.

The Sister’s Crudités

The presentation- It is all about the presentation, repeat, “It’s all about presentation”! Normally people frown upon seeing a raw vegetable tray sitting among so many other varieties of goodness, but if you do it right and give it some personality they will be skipping over to your stunning success. There can be so much done with a crudités. The choices are limitless. It is very important to have your vegetables on a nice-looking tray. We used an old windowpane to present ours on for a wedding and it looked fabulous. We like to add our sauces and dips in hallowed out vegetables, such as a purple cabbage. Remove the outer leaves and scoop out the core. You can use the outer leaves from the cabbage to decorate your platter. Bell peppers are also great to use for your dips. Add flowers or fresh herbs as garnish. We like to add a selection of cheese and crumble semi-soft cheese over the vegetables.

Our favorite items to put on our crudités are- marinated artichoke hearts, marinated asparagus, broccoli, green beans, snow peas, sugar snap peas, grape tomatoes, zucchini, red peppers, celery and olives.
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The Sister’s Homemade Georgia Peach Ice Cream

ice creamSuzette: It’s time for a cool change when you are going through “the change”. I know, because I am experiencing it for myself and it is a bitch. It is hot as Hades during those hot summers in the South Georgia. When I am having one of those dreadful hot flashes, it is a necessity to get my hands on two items, ice cream and a fan. The fan can be on a stick (like they give you in the South at funerals) or an electric one. Take a minute out of your weekend and make you some homemade Georgia Peach ice cream. Amy and I promise you will feel like that “cool cat” you used to be when you were riding around town with your t-tops out of your car, hair feathered back and a comb sticking out of your back pocket! That is so super cool!

The Sister’s Homemade Georgia Peach Ice Cream

This is what you are going to need-

1 (14-ounce) can sweetened condensed milk
1 (5-ounce) can evaporated milk
¾ cups whole milk
½ cup half and half
6-8 peaches peeled, sliced
¾ cup sugar
3 tablespoons lemon juice
¼ teaspoon salt
1 teaspoon vanilla

Let’s get to churning baby-
Get you a large bowl out and combine the first 4 ingredients. Give it a good ole whisk. Next, get your blender or food processor out; blend those yummy South Georgia peaches, sugar, lemon juice, salt and vanilla. Blend until just smooth, but do not over blend. Now you are going to want to add that yummy peach mixture to the milk mixture. Pour the milk and peach mixture into a one quart ice cream maker and churn baby churn (follow the manufactures directions). Don’t be dumb, go on and get you some.

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Better Butter Biscuits with Strawberry Jam

Amy- I saw a similar recipe to this and just knew I had to do our own recipe. Suz and I served these wonderful biscuits at a party and everyone just loved them. They are pretty darn easy and inexpensive to make. I love the flavors of the strawberries and lime; they work so well together. They are great right out of the oven or served with a dollop of ice-cream or homemade whipped cream,yum-yum.

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What you need for the strawberry jam-
16 oz fresh strawberries, hulled and quartered
¼ cup sugar
1 lime, zested
1 lime, juiced

For the better buttered biscuits-
2 ½ cups Bisquick
¾ cup sugar
1 teaspoon lime zest
1 stick cold butter, cut into slivers
¾ cup buttermilk
3 tablespoons butter, melted
Sugar for sprinkling

Make the strawberry goodness-
Yum-my, I love some strawberry goodness. Alright, this is what you need to do, get you a medium heavy bottom sauce pan out, add your strawberries and sugar and give it a good ole stir. Turn your heat to medium high and stir occasionally for about 12-15 minutes, watching very closely. Don’t you be burning those strawberries. Remove from the heat, add your lime zest and lime juice, stir it up real good and let those babies cool.

For the better butter biscuits-
I get so darn tickled at the name, “better butter biscuits”. Some friends and I went through a drive through one morning before high school to get some breakfast. My friend, Guy Harris, asked me what he should order. I told him to get us 1 dozen of the “better butter biscuits”. He ordered them that way and the lady was like, “huh, I don’t know what you are talking about”. He just kept saying, “better butter biscuits; we want the better butter biscuits”. It was so funny and we have laughed about that for years. So to make these better butter biscuits, get you a large bowl out and add your Bisquick, sugar and lime zest. Using your clean fingers work the butter slivers into the Bisquick and sugar mixture. Add your buttermilk and mix until just combined. Flour you a surface, plop dough out and knead dough for a couple of minutes. I divide the dough into 2- 3 pieces because it makes it easier to work with. You can do it the way you want to. Roll dough about ½ inch thick. Use a 2 ½ inch biscuit cutter to cut out the biscuit rounds. Brush each biscuit with some better butter and sprinkle lightly with sugar. Use the back of a small spoon or your thumb and make a divot in each biscuit and then spoon strawberry mixture into each divot. Place on a greased cookie sheet and bake for 12-15 minutes or until golden brown and no longer doughy.

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Vegetable Frittata

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This is a great recipe for breakfast or a weeknight dinner. It is very easy to make and easy clean-up. The recipe is so versatile. You can use your favorite veggies, add meat or omit veggies and just use meat.

What you need–

8 oz sliced mushrooms
1/2 small red onion, diced
1 tablespoon butter
1 pound spinach leaves
Garlic salt, to taste
8 eggs
2 spring onion, diced
1/2 cup cheese, grated (your fav)
Salt & pepper, to taste

What to do-

Get a large oven safe, non stick pan heated over medium heat. Spray pan generously with cooking spray. Add your butter, mushrooms and onions and sauté until tender, about 8-10 minutes.

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Add your spinach and cook until spinach has wilted. Season with a little garlic salt. A little garlic salt goes a long way.

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In a medium size bowl combine eggs, spring onion and cheese. Season to taste with salt and pepper.

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Spread vegetables evenly and add your eggs. Let cook for about a minute or two. Using a spatula lift spinach mixture and let egg mixture flow. When the egg mixture is close to being set, pop in oven under the broiler and let continue cooking until eggs have set, just a few minutes.

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Slice and serve.

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Crack Candy



The reason that we call this crack candy is because one piece aint gonna get it. You will slap your Mama and steel her pocketbook to get yourself another fix. You might want to double this recipe because if you don’t you might find yourself on the floor in the fetal position craving for more.
Crack Candy

Gather-
1 sleeve saltine crackers
2 sticks butter
1 cup brown sugar, packed
1 cup mini semi sweet morsels
1 cup mini milk chocolate morsels
1 cup Heath English Toffee Bits
1 cup walnuts, chopped fine

Make your crack by-
Spray a large cookie sheet with cooking spray (can be lined first). Place crackers on cookie sheet in a row. In a medium sauce pot, melt butter and stir brown sugar. Bring mixture to a boil and let boil for 3 minutes. Pour mixture over crackers and bake in a preheated 350 degree oven for 5 minutes. Remove from oven and turn oven off. Sprinkle chocolate chips, heath bar and nuts over crackers. Return to oven for and let chocolate melt, about 3-5 minutes. Cut into squares while warm.

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The Queens Potatoes

20130530-052359.jpgThis is a fabulous recipe to have when guests are coming over. Everything can be done ahead of time and can be popped in the oven right before dinner is ready. This side dish makes for a wonderful presentation and is very yummy.

The Queens Potatoes

This is what you need–
4 medium tomatoes
2 pounds potatoes, peeled and chopped
8 tablespoons butter
2 cloves garlic, minced
½ cup diced onion
1 egg, tempered (mixed with potatoes after mashed)
½ cup mayonnaise
Salt and Pepper
¼ cup grated parmesan cheese (or your favorite cheese)

Get it done-
Cut tomatoes in half and scoop out seeds and pulp, invert to drain.
Place potatoes in salted water and bring to a boil. Cook until tender, approximately 14 – 16 minutes.
Melt 8 tablespoons of butter in a skillet and sauté onions until they are translucent. Add garlic and continue cooking until garlic is fragrant.
When potatoes are ready, drain and return to pan, shake in a pan over medium heat until potatoes are dry. Mash potatoes and then add butter, onion mixture, tempered egg, mayonnaise and salt and pepper. Blot the inside of the tomatoes with a paper towel and salt and pepper inside of tomatoes. Pipe potatoes into tomatoes, place in lined broiling pan and bake in a preheat 425 degree oven for about 10 minutes. Add parmesan cheese and return to oven and bake for an additional 5-7 minutes.

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