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Ultimate Chocolate Chip Cookies

These cookies are so good. The cake flour makes the cookie so lite and delicious.
Ultimate Chocolate Chip Cookies

2 ½ cups of Swan Cake Flour (sifted)
1 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks) butter, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 teaspoon vanilla extract
2 large eggs (room temperature)
1 ¾ cup Nestlé’s milk chocolate chips
1 cup finely diced walnuts

Directions

PREHEAT oven to 375° F.COMBINE flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheets. BAKE for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

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Cheesy Chicken Tortilla Soup

We made a huge pot of this soup for a party and the guests loved it. The tortilla strips are so good and give the soup that little extra kick of goodness. We garnish the soup with additional cheese, sour cream, chilies, and olives. We did a combination of the flour and corn tortillas.

Chicken Tortilla Soup

Ingredients:
Enough water to cover chicken
4 chicken bouillon cubes
Salt to taste
Cajun Seasoning to taste
1 ½ – 2 pound chicken
1 large onion, chopped
½ red onion, chopped
2 cloves garlic, minced
1 green pepper, chopped
2 teaspoons vegetable oil
1 package of taco seasoning
4 cups chicken stock (reserved from chicken)
1 cup tomato puree
1 can of Rotel tomatoes
1 can chopped green chilies
1 teaspoon finely minced jalapeno pepper
Salt and pepper to taste
½ teaspoon hot sauce
¼ cup corn starch and water
1 cup half and half
½ cup sour cream
6 ounces cream cheese at room temperature
1 cup shredded cheese
12 corn or flour tortillas cut in ¼ inch strips, fried
Cilantro, roughly chopped

Directions:
In a large stock pot bring the water, bouillon, salt, and Cajun seasoning to a boil. Add chicken and reduce heat to medium. Cook chicken until done, about 1 hour. Remove chicken from stock and allow cooling. Debone chicken and cut into bite size pieces. In a large Dutch add the oil and sauté garlic, onions and bell pepper until soft. Add taco seasoning. Next add chicken stock, tomato puree, tomatoes, chilies, jalapeno peppers, salt and pepper and hot sauce. Bring to low boil, then reduce heat and simmer 20 minutes. Cut tortillas into 1/4-inch strips and fry in oil or spray with oil and bake at 400ºF (while soup is cooking). Sprinkle with salt. Thoroughly mix corn starch and water, then whisk into soup. Bring to a low boil and simmer for 5 – 7 minutes. Add chicken and simmer 5 minutes. Stir in cream, sour cream and cream cheese. Serve soup in large bowls and pile tortilla strips on top of the soup. Garnish with chopped cilantro.

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Shrimp and Crawfish Casserole

Shrimp and Crawfish Casserole
Ingredients:

8 oz. of cream cheese
1 stick of real butter
lb. of fresh peeled Louisiana crawfish tails
1 lb of fresh peeled shrimp
1 cup of white onion chopped
1/2 cup celery, chopped
1 green bell pepper chopped
1/3 cup of cream of mushroom soup
1/3 cup cream of shrimp soup
3 cups of cooked white rice
½ teaspoon of Slap ya mama Seasoning (or Cajun Seasoning)
1 teaspoon of Louisiana hot sauce
1/2 teaspoons of white pepper
1 1/2 cups of Velveeta cheese, grated
1 cup of fried onion rings from a can
2 tablespoons of butter
Instructions:

Use a double broiler to melt the 1 stick of butter and cream cheese.
In a separate skillet, melt the 2 tablespoons of butter and sauté the crawfish and shrimp. Add the onions, celery and bell peppers to the pan and cook for an additional 5 minutes.
Add the rice and the cream cheese mixture to the shrimp, crawfish and vegetables, stir well.
Pour into a greased 9x13x2 casserole dish.
Top with the Velveeta and onion rings and drizzle with the 2 tablespoons of butter.
Bake at 350 degrees for 30 minutes

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Beignets

Jambalaya, crawfish pie, filet gumbo.
Cos tonight I gon’ t’ see ma cher amio.
Pick gitar, fill fruit jar, and b’ gayo.
Sunamagun, gon’ ha’ big fun on de bayo.

Don’t be afraid to get your day started with some fried dough. If you want something a little different, yummy and easy you have got all that in this recipe. Our family loves when they wake up to these and a big cup of Community Coffee.
Enjoy!
Beignets

What you need:

1 cup of water

1 cup of milk

1 egg, beaten

3 cups of flour

2 tablespoons baking powder

1 teaspoon of salt

2 teaspoon of sugar

1 teaspoon of vanilla or almond flavoring

Oil for frying

Confectioners Sugar

What to do:

Mix water, milk, egg. vanilla; add flour, baking powder, salt, and 2 teaspoons of sugar and mix until smooth.

Drop by spoonfuls into 2 inches of hot oil at 375 degrees; drain on paper towels and sprinkle with confectioners sugar.

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Panko Pork Chops

These pork chops are out of this world.
Panko Pork Chops
Ingredients:
2 eggs
Louisiana Hot Sauce to taste
Slap ya Mama (Cajun seasoning) to taste
1 ½ cups panko
1 ¾ cup flour
8 thin cut pork chops
1 cup vegetable oil (for frying)
Directions:

Wisk together the two eggs and add hot sauce. Place panko crumbs in a shallow dish and flour in a shallow dish. Sprinkle Slap on pork chops. Dredge pork chops in the flour, dip pork chops in eggs and then coat with Panko crumbs. Place chops on a plate and let them set for at least 10 minutes to set the coating. Heat oil in large skillet over medium high heat. Fry chops for about 3 to 4 minutes per side or until golden brown. Do not overcook; these will cook very quickly.

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Low Fat Strawberry Trifle

It is that time of year when people are tired of pigging out and are looking to loose some weight. We are among those people. Just because you are dieting doesn’t mean that you can’t have a dessert. This recipe is one of our favorites and can be made with low fat ingredients or full fat ingredients. Both recipes are very delicious. It is great with any berries or any combination of berries. We also like to add bananas to this recipe. It is so easy and people love it. Your family will never know that this is a low fat dessert.

Low Fat Strawberry Trifle

Ingredients:
1 large angel food cake, cubed (bite size)
1 (16 ounce) container frozen sliced strawberries in sugar, thawed (can slice your own strawberries and sweeten with splenda)
1 (8 ounce) block reduced fat or fat free cream cheese, softened
1 (14 ounce) can fat free sweetened condensed milk
1 (12 ounce) container reduced fat or fat free whipped topping
Fresh strawberries, sliced (for garnish)
Mint leaves (for garnish)

Directions:
In a mixer combine cream cheese and sweetened condensed milk. In a trifle bowl layer 1/3 of the cake, strawberries, cream cheese mixture and whipped topping. Continue until all ingredients are used, ending with whipped topping. Garnish with fresh strawberries and mint leaves.

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Our Famous Popovers

Maurice, an old friend of ours, let us borrow a box of his mother’s recipes. While going through it we came across a recipe for,”Our Famous Popovers” from Neiman Marcus Zodiac Restaurant. It looks to be an extremely old recipe. We made these and they are a great little vehicle for honey butter, may haw jelly or cane syrup. They are also great with soups or stews (for dipping).

Our Famous Popovers
Ingredients:
3 eggs
1¼ cups all purpose flour
1¼ cups milk
Pinch of salt
Oil (for spraying tins)

Directions:
Preheat oven to 450 degrees F.
Grease 12 large muffin tin cups or 12 popover tins. Hand beat eggs with a whip or hand mixer until lemon colored and foamy. Add milk, which is room temperature and stir until well blended but do not over beat. Add flour all at once. Hand beat until foamy and smooth on top. Pour popover batter into a pitcher and fill muffin pans with batter ¾ full. Bake at 450 degrees for 15 minutes; reduce heat to 350 degrees for 25 – 30 minutes. Remove popovers from tins and serve hot. Caution: do not open the door to check popovers or they will fall.

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Don’t throw out those greens and peas make New Years Soup with The Sisters

This recipe is made from your leftover greens and black eyed peas from New Years day. It has been a tradition of ours to make this soup the day after New Years. This soup is sure to bring you plenty of luck, progress and prosperity.

New Years Soup

Ingredients:
3 tablespoons of butter
1 large Vidalia onion, diced
2 stalks celery, diced
1 clove garlic, minced
1 pound of smoke pork sausage, sliced into bite size pieces
5 cups of collard greens (or any greens), stems removed (can use leftover greens)
2 cups black eyed peas
32 ounces chicken stock
Several dashes Louisiana Hot Sauce

Directions:
Melt butter in large skillet over medium heat. Add onions, celery and garlic to butter and sauté until onions are translucent. Add sausage to onion mixture. Cook for 5 – 7 minutes. Add cooked or fresh greens, chicken stock and peas and cook for an additional 20 – 30 minutes.

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Turnip Greens and Roots (Crock Pot)

Any greens or combination of greens can be used for this recipe. The sisters love greens of any kind. In the south it is a tradition to have greens on New Year’s Day. Traditionally, southerners eat collard greens on New Years. I wanted something a little different so I chose turnip greens. Greens symbolize economic fortune in the New Year. We not only eat greens on New Year’s Day but all year long. We have not been blessed with economic fortune yet but we have been blessed with so much more. Another tradition is to eat pork. Pigs symbolize progress. So we have added plenty of pork to this recipe. Happy New Years to you and we wish you all, large fortunes and progress in the New Year.

Turnip Greens and Roots (Crock Pot)
Ingredients:
1 pound Smoked pork neck bones
5 chicken bouillon cubes
3 quarts water
2 pounds turnip greens, washed, cut and stems removed
1 pound turnip roots, peeled and cubed
1 small onion, chopped
3 cloves garlic, minced, or more to taste
Salt to taste
1 tablespoon distilled white vinegar

Directions:
Place the neck bones in a large pot. Add 3 quarts of water and the chicken bouillon cubes and bring to a boil. Reduce heat to medium and cook for one hour. Wash greens thoroughly and discard stems. Place greens, roots, onion, garlic, salt, and vinegar. Pour the broth and meat over the greens. Cover and cook on high until greens and roots are tender, about 2 ½ – 3 hours. Serve with plenty of hoe cakes for sopping the pot liquor.

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