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Twisted Sister’s Cinnamon Toast

Good morning to all you lovely grocery lovers! Hope everyone has had a great weekend and is ready for a wonderful week ahead.

Growing up we always loved toast. Yes, toast. All kinds of toast, from just plain butter, cheese, jelly ect. But we loved cinnamon toast with lots of butter and cinnamon sugar. Well our friend Griff came up with a new cinnamon sugar recipe and we decided to try it on french bread and let me tell you it was “Get In My Belly Good”! It gives toast a little make over! This is great for feeding a crowd and children will love it!

1 French Bread loaf

2 tablespoons sugar

2 tablespoons brown sugar

2 tablespoons powder sugar

2 teaspoons ground cinnamon

1/2 stick of butter at room temperature

Cut your french bread in half. Cut length wise each loaf so you have 4 halves. Mix all ingredients together and spread onto each loaf. Bake at 350 until bread is toasted and sugar mixture is melted, about 10 minutes. Hope yall enjoy!

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Clarified Butter

Slowly melt unsalted butter in a small sauce pan over low heat. Do not stir butter and don’t let the butter boil. You want the milk solids to separate from the butter. You are looking for the butter to separate into 3 layers. On top- foamy milk, clarified butter in the middle and milk solids on the bottom. Next you want to skim the foamy milk off of the top. Ladle the clarified butter but do not touch the milk solids at the bottom. Can be kept in the refrigerator for 2 weeks.

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Greek Burgers

I made these the other night and they were fabulous. You could also make these as mini burgers/slammers to serve as an appetizer. unfortunately, I walked away from the grill and over cooked the meat, but the burgers were still great. Be careful not to do that. You want a juicy burger. Remember that the meat will continue to cook after taken off of the grill. Also, never smash the burger down with the spatula while cooking. Let your meat rest for 5 minutes or so… This recipe is a great one for that backyard party or get together…

Greek Burgers
Ingredients:
2 pounds ground lamb or beef
4 cloves garlic, crushed to a paste
½ red onion, diced fine
2 teaspoons Italian seasoning
6 ounces feta cheese, crumbled (additional feta for top of burgers, optional)
Salt and pepper to taste
6 Ciabatta Rolls, or your favorite bun or roll
Butter (enough to spread on rolls)
Sliced cucumbers and shredded romaine lettuce

Sauce
¾ cup nonfat Greek yogurt
½ cup mayonnaise
1 tablespoon olive oil
1 tablespoon red wine vinegar
1 teaspoon fresh lime juice
½ cup cucumber, diced
Salt and pepper to taste
4 cloves garlic, crushed to a paste
1 sprig fresh mint
1 tablespoon fresh parsley

Directions:
Combine meat, garlic, onion, Italian seasoning, feta and salt and pepper in a large bowl. Form into 6 large thick patties. Grill the patties over medium high heat for about 8 minutes per side, or until meat is cooked to desired temperature. Meanwhile make the sauce by combining all of the ingredients and refrigerate until meat is done. Spread butter on inside of rolls and grill or toast. Serve burgers with sauce, sliced cucumber, shredded romaine and additional feta (optional).

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Honey Mustard Salmon and Asparagus

Ingredients:
2 ½ pounds fresh salmon
2 pounds fresh asparagus ends trimmed
Salt and pepper to taste
Garlic powder to taste
3 tablespoons olive oil
3 tablespoons Dijon mustard
3 tablespoons honey

Directions:
Preheat oven to 400 degrees. Place salmon on a baking dish with aluminum foil, using enough to make a packet around the salmon and asparagus. Season the salmon with salt, pepper and garlic powder. In a small bowl combine 1 tablespoon of olive oil, mustard and honey. Coat the salmon filet with honey mustard mixture. Using the remaining 2 tablespoons of oil, toss the asparagus and season with salt, pepper and garlic powder. Place asparagus around the sides of the salmon and fold foil around the salmon and asparagus. Bake the salmon and asparagus for 15-20 minutes or until salmon is flakey.

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Big Sissy’s Pumpkin Muffins

Sinful Sticky Bun Pumpkin Muffins

Ingredients

2 cups pecan halves and pieces

1/2 cup butter, melted

1/2 cup firmly packed light brown sugar

2 tablespoons light corn syrup

3 1/2 cups all-purpose flour

3 cups granulated sugar

1 tablespoon cinnamon

1 teaspoon baking soda

1 teaspoon salt

1 (15-oz.) can pumpkin

1 cup canola oil

4 large eggs

Directions

1. Preheat oven to 350°. Bake pecans in a single layer in a shallow pan 8 to 10 minutes or until toasted and fragrant, stirring halfway through.

2. Stir together melted butter and next 2 ingredients. Spoon 1 rounded teaspoonful butter mixture into each cup of 2 lightly greased 12-cup muffin pans, and top each with 1 rounded tablespoonful pecans.

3. Stir together flour and next 4 ingredients in a large bowl, and make a well in center of mixture. Whisk together pumpkin, next 2 ingredients, and 2/3 cup water; add to dry ingredients, stirring just until moistened.

4. Spoon batter into prepared muffin pans, filling three-fourths full. Place an aluminum foil-lined jellyroll pan on lower oven rack to catch any overflow.

5. Bake at 350° on middle oven rack for 25 to 30 minutes or until a wooden pick inserted in center comes out clean. Invert pan immediately to remove muffins, and arrange muffins on a wire rack. Spoon any topping remaining in muffin cups over muffins. Let cool 5 minutes.

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Easy Pralines (microwave)

This recipe is very simple and so yummy. Next time you need a quick dessert or having a sugar smack, snack attack try this recipe. You will love it.

Ingredients:

1/2 pint of whipping cream
1 lb. box of light brown sugar
2 cups of pecan halves
2 tablespoons of butter, softened

Directions:
Mix whipping cream and brown sugar in a 4 quart microwave safe bowl. Microwave on high for 13 minutes. Quickly add pecans and butter, stirring to mix. Drop by teaspoon fulls onto a sheet of foil
ENJOY!

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Louisiana Hot Sauce Chicken Fries

These are certainly crowd pleasers! These fries are positively “Sweet and Savory”! When we went to visit the Louisiana Hot Sauce plant they were so kind to give us some marvelous merchandise! So today I tried them out and let me tell you it was out of sight good!

This recipe makes 4 servings.

Ingredients

1/3 cup Wing Sauce (Louisiana Hot Sauce)

½ stick butter, melted

1 Tbsp. Honey

1 lb. boneless, skinless chicken breast halves, sliced length wise into ½ inch strips

1/3 cup all purpose flour

¼ cup vegetable oil, divided

Directions

Whisk together hot sauce, butter and honey in a large bowl.

Toss chicken strips with flour in a large Ziploc bag until coated; shake off excess flour.

Heat 2 tbsp. Oil in a large sauté pan over medium high heat; add half the chicken strips, sauté until browned, about 2 -4 minutes per side, or until chicken is done. Next, transfer to hot sauce mixture and toss to coat. Repeat with remaining oil and chicken strips.

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Cajun Squash Dressing

Two of our favorite things- squash casserole and cornbread dressing. This dish is some kind of good. When we first came up with this recipe we weren’t too sure about adding the cheese, but we did and it was so fine. It goes great with just about any meat. This dish can be made ahead of time and pulled out of the fridge and popped in the oven.

Cajun Squash Dressing

Ingredients:
½ cup butter
2 tablespoons bacon grease
¾ cup onion, diced
¾ cup celery with leaves, diced
½ small green bell pepper, chopped
1 tablespoon garlic, minced
5 cups yellow squash, sliced
Salt and pepper to taste
¼ cup spring onion, chopped
2 eggs, tempered
4 cups cooked cornbread, crumbled
2 buttermilk (frozen) biscuits, baked and crumbled
1 can cream of chicken soup 10 oz
Slap ya Mama (Cajun seasoning), to taste

1 cup cheddar cheese (optional)

Directions:
In a large skillet melt butter and bacon grease over medium heat. Add onions, celery, bell pepper and garlic and sauté for 5- 7 minutes.

Add squash, salt and pepper and cook cover until squash is tender, approximately 20 – 25 minutes.

Add spring onion and tempered eggs once squash is tender.
Combine cornbread, biscuits, cream of chicken soup, Cajun seasoning with squash mixture.

Pour cornbread and squash mixture into a 13 x 9 x 2 greased casserole dish and bake in a preheated 400 degree oven for 40 – 50 minutes or until golden brown.

Remove from oven and add cheese and return to oven for 10 minutes or until cheese is melted.

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Bayou Babe’s 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”.

Ingredients:

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 medium eggplant, peeled and cubed
3 chicken bouillon cubes
1 tablespoon butter
5 cloves garlic, minced
¼ cup flour
¾ cup heavy cream, room temperature
12 ounces Crawfish tails, 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

Directions:
Preheat oven to 350 degrees. In a large heavy bottom skillet, melt 2 tablespoons butter and olive oil over medium high heat. Add the onions, salt and pepper and stir to coat onions with butter and olive oil. Cook for about 10 minutes, stirring frequently. Reduce heat to medium to medium low and continue cooking for an additional 30 minutes or until onions have caramelized. Remove onions from pot. Add sausage and mushrooms to the pot and sauté for 10 minutes, or until mushrooms are tender. Stir in arugula and turn heat off. Meanwhile, boil eggplant in 3 cups water and bouillon cubes for 10 minutes or until tender, drain and return to pot. Add remaining tablespoon of butter and garlic and cook over medium heat until fragrant, about 5 minutes. Add flour and stir until flour is incorporated with eggplant. Slowly stir in heavy cream. Season crawfish tails with Cajun seasoning. 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. Bake for 15-20 minutes or until bread is crisp and cheese is melted.

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