The Sweet and Savory Sisters
Please share your favorite Super Bowl Appetizers with The Sisters. We are going to put all of the recipes together and post a story on our blog.
Picking a Baking Sheet
Baking pros advise buying heavy, durable rimmed aluminum baking sheets. These are also known as half sheet pans. Try to find heavy-duty, restaurant quality aluminum pans. Cheap baking sheets start to warp at 300 degrees.
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Litlle Sissy’s Chocolate Beignet’s
Ingredients:
2 ½ tablespoons corn syrup
½ cup heavy whipping cream
8 ounces chopped milk chocolate chips
2 sheets puff pastry dough, thawed but still cool
1 egg
¾ cup powdered sugar
Directions:
Mix corn syrup and cream in a double boiler, bring to a boil. Put the chocolate chips in a bowl and pour hot cream on top. Stir chocolate until smooth. Chill in the refrigerator, stirring often, until firm, about 25 minutes. Meanwhile, line 2 baking sheets with parchment paper. On a lightly floured surface roll each pastry dough sheet into a 12-in. square. Cut each square into 16 smaller squares and transfer to a lined baking sheet. In a bowl, lightly whisk egg and 1 tablespoon of water. Brush over the pastry squares. Spoon about 1 teaspoon of chocolate mixture into the center of each square. Fold 1 corner of each square over, making a triangle. Press edges to seal. Freeze for 1 hour. Preheat oven to 400 degrees and bake beignets until golden brown, about 15 minutes. Turn pan once during baking. Let cool for 5 – 7 minutes. Sift powdered sugar on top of beignets. Serve immediately.
We love Banana fosters and we love pancakes. Put those together and you have a love affair. The first time we had these our friend Griff made them for us at the beach. This was such a treat.
Ingredients:
2 cups baking mix
2 eggs
1 cup milk
2 tablespoons powdered sugar
2 teaspoons of baking powder
1 tablespoon of vanilla
Directions:
Mix all ingredients until blended. Pour about a ¼ cup onto hot greased pan. Cook until edges are golden and pancake mix is bubbling. Turn and cook until golden brown.
Banana Fosters
Ingredients:
1 stick butter
¾ cup brown sugar
½ teaspoon cinnamon
¼ cup banana liqueur
6 bananas cut in half lengthwise, then halved
¼ cup dark rum
Ice Cream or whipped cream (optional but reccomended)
Directions:
Combine the butter, sugar, and cinnamon in a skillet. 
Place the pan over low heat on top of the stove, and cook, stirring, until the sugar dissolves. 
Stir in the banana liqueur, and then place the bananas in the pan.
When the banana sections soften and begin to brown, carefully add the rum. Continue to cook the sauce until the rum is hot, and then tip the pan slightly to ignite the rum (if using a gas stove).
When the flame goes down, lift the bananas out of the pan and place four pieces over each pancake. Generously spoon the warm sauce over the top of the pancakes and top with ice cream or whipped cream if you dare.
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.
Good morning grocery lovers! We are looking for some more cooking tips for our blog and cookbook and we know you have some good ones. Please share them with us. What cooking tip did your mother pass down to you? What tip have you learned from your friends over the years? What tip have you figured out while cooking in your kitchen? We can’t wait to hear from you and test your ideas in our kitchen. Hope you all have a great weekend!
Cajun Eggs
Ingredients:
10 boiled eggs
1 large can petite diced tomatoes, drained
½ cup celery, diced
½ cup bell pepper, diced
½ cup onion, diced
2 dashes of Louisiana Hot Sauce
6 tablespoons butter
4 tablespoons flour
1 cup milk
Slap ya Mama (Cajun Seasoning) to taste
Bread crumbs and butter
Directions:
In a large skillet melt 2 tablespoons of butter. Sauté the tomatoes, celery, bell pepper and onion in until soft. In a skillet make the cream sauce. Melt the remaining 4 tablespoons of butter, slowly add flour and stir until incorporated. Slowly add the milk and continue to stir until the milk and flour mixture is smooth. Combine tomato mixture and white sauce. Season with the Cajun Seasoning. Grease 19 x 13 x 2 casserole dish. In the bottom of the dish place a layer of the eggs and then top with tomato mixture. Continue until all the ingredients have been used. Top with bread crumbs and dot with butter. Bake in a 350 degree oven until thoroughly heated, about 20 – 25 minutes. Serve on top of the Sister’s Plantation Grits!
The Sister’s have enjoyed this recipe for years. We love Hellman’s mayonnaise and found this recipe on the back of the jar. When Sister and I were catering full time we used this recipe a lot. People loved it and it was so easy. I hope you enjoy it as much as we have.
Parmesan Crusted Chicken
Ingredients:
1/2 cup Hellmann’s mayo
1/4 cup grated Parmesan cheese
4 boneless, skinless chicken breast halves (about 1-1/4 lbs.)
¼ cup Italian seasoned dry bread crumbs
Directions:
Preheat oven to 425°. Combine Hellmann’s Real Mayonnaise with cheese in medium bowl. Arrange chicken on baking sheet. Evenly top with mayonnaise mixture, and then sprinkle with bread crumbs. Bake 20 minutes or until chicken is thoroughly cooked.
Sass! 