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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.

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Sticky Chicken

Love this recipe because it is so yummy and so easy!

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Sticky Chicken

This is what you are going to need-
1 whole chicken, quartered
Salt and pepper to taste
¾ cup ketchup
¾ cup brown sugar
½ cup soy sauce, reduced sodium
½ cup honey
3 teaspoons horseradish
3 cloves garlic, pressed

This is what you need to do-
Preheat oven to 350 degrees. Wash and pat dry chicken pieces. Season the chicken with salt and pepper or a little Cajun seasoning. Combine remaining ingredients in a small boiler and cook over medium heat, stirring often, until sugar dissolves. Place chicken skin side down in a baking dish and pour sauce over chicken. Bake for 30 minutes. Remove chicken from oven and turn chicken over. Spoon the sauce over the chicken. Return to oven and continue cooking for an additional 30 minutes or until chicken is cooked throughout.

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Eggs Beauregard

food pics 239Amy- Eggs Beauregard is an old Southern recipe that is similar to eggs Benedict. Instead of using an English muffin, Canadian ham and a Hollandaise sauce you use a biscuit, sausage patty and a cream sauce. This is the sister’s take on this old southern dish.
Eggs Beauregard
What you will need for eggs Beauregard-
½ cup celery, diced
½ small onion, diced
½ cup red or green bell pepper, diced
½ stick butter
3 tablespoons flour
1 pint half and half
Couple of dashes hot sauce
4 eggs
1 cup gruyere cheese, grated (optional)
¼ cup spring onion with tops, chopped
Cajun seasoning, to taste
Sausage patties and Hot buttered biscuits

Make it-
Go on and break out your skillet. Put your butter in and let it melt over medium heat. Next add your onion, celery and red pepper and sauté until your veggies are tender. Season your veggie with a little Cajun seasoning. Sprinkle your flour over the veggies and give it a good stir and cook, stirring constantly for about 5 minutes. Spread vegetables evenly in the skillet. Slowly add your cream while stirring. Season up this goodness with a little salt, pepper and hot sauce. Reduce your heat to simmer and cook for an additional 5 minutes. Increase your heat to medium and let sauce get hot. Put 1 cracked egg at a time in cream (couple of inches apart). Put lid on top and poach eggs in cream until they reach desired doneness. Sprinkle with cheese and spring onions. Cover and allow cheese to melt. Season eggs with the Cajun seasoning. Slice buttered biscuit, top with sausage, egg and cream sauce. Garnish with fresh parsley.

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Cheez It Oyster Po Boy

food pics 104Amy-What in the devil is a Po Boy? Well, it’s not a boy that is poor, but some say it got its name because the sandwich was given to some boys that were on strike for 4 months. Since these men were on strike they were poor, hence the name Po Boy. A Po Bo is a traditional sub sandwich served in Louisiana. Usually made with seafood or roast beef and served on French bread. We have been enjoying these sandwiches since we were little girls. We decided to change the recipe up a little bit and try using Cheez Its. Well, let me just go on and tell you, it is a winner, winner oyster dinner. The sister’s give this an A+ on taste. Make sure to have plenty of napkins for this sandwich, it’s liable to get messy.

Cheez It Oyster Po Boy

What you will need for the Po Boy-
1 pint medium oysters
½ cup flour
1 ½ cups Cheez-It crackers, crushed to fine crumbs
Cajun Seasoning, to taste
1/4 teaspoon celery salt
1 tablespoon chopped parsley
1 eggs, beaten
1/4 cup milk
1/2 cup shortening or enough for deep frying

How to make a Po Boy-Clean and wash your oysters. Get as much moisture off of the oysters as you can. I drain in a colander and then pat dry using paper towels. There is a lot of moisture in the oysters and if you don’t dry them good your coating want stick. Get your frying station set up by getting 3 shallow dishes out. In the first, add your flour and season it up with a little Cajun seasoning. In the second, combine your milk and egg. In the last one, combine Cheez-It® Cracker crumbs, Cajun seasoning, celery salt and parsley. Dredge oysters in flour, then dip oysters in egg mixture and lastly roll oysters in cracker crumbs until well coated. Let your oysters hang out for 5 minutes or so. This will allow your coating to set. Get you a large heavy frying pan with high sides or deep fryer out and heat oil until sizzling hot, about 360 degrees. It is important that you get your oil to the right temperature. Too hot and your oysters will burn, not hot enough and all your coating will come off and the oysters will absorb all of the oil. Add oysters to the oil and fry until golden brown, this will take about 2 minutes or so. Drain oysters on paper towels. Get ready for some very fine eating folks. Serve those yummo -licious oysters on buttered and toasted French bread with the Sisters remoulade sauce or tartar sauce. Dress this masterpiece with some good ole sliced tomatoes, shredded lettuce and sliced Vidalia onion. What you talking about?

The Sister’s Remoulade Sauce

What’s in it-1 ¼ cup mayonnaise
1 tablespoon extra virgin olive oil
2 tablespoons horseradish
¼ cup Creole whole-grain mustard
3 tablespoons ketchup
1 teaspoon hot sauce
1/2 cup onion, chopped
1 tablespoon capers
1/2 cup green onions, tops included chopped
1/4 cup celery, minced
2 tablespoons garlic, minced
3 tablespoons chopped parsley leaves
2 teaspoons Cajun seasoning

Make it-
Mix all the ingredients together and stick it in the fridge until you are ready to use. The sauce is best made ahead of time so all of the flavors can get friendly with each other.

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The Sisters Fried Chicken

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It’s all in the brine. The brine makes the chicken so moist and flavorful. It is worth the time and extra effort. This fried chicken will make you want to slap ya mama.

The Sisters Fried Chicken

For the brine-
1 gallon water
1/2 cup kosher salt
1/2 cup brown sugar
3 bay leaves
1 tablespoon peppercorn
1 tablespoon allspice berries
1 whole chicken, cut into 8 pieces

For the chicken-
3 eggs
1/3 cup water
Hot Sauce
2 cups self rising flour
Oil for frying

This is how it’s done-
Don’t be afraid to brine your chicken, it’s really easy and so worth the extra time. Get you a 6- to 8-quart stainless steel stockpot out. Over medium heat, mix the water, kosher salt and brown sugar together. Stir until salt and sugar have dissolved. Stir in bay leaves, peppercorn and allspice berries. Add some ice to cool down your brine. This is important- Do not put chicken in the brine until the brine has chilled. Once your brine has cooled down add the chicken. Cover and pop in the refrigerator for at least 8 hours but no longer than 24 hours. Rinse chicken good before cooking. Throw out brine. In a large black skillet, heat oil to 340 degrees. In a medium bowl combine the eggs, water and Louisiana Hot Sauce. Sift the flour twice, not once but twice. Dip chicken in egg mixture and then coat chicken in flour. Let chicken sit for about 5 minutes before frying. Fry chicken until golden brown and cooked throughout.

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Strawberry Jam and Better Butter Biscuits

food pics 141Amy- 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.

Strawberry Jam and Better Butter Biscuits

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 Mrs. Weiner’s one morning before high school to get some breakfast. My friend 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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Oatmeal Cookies with Dried Cherries and Walnuts

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What you will need-
2 sticks butter, softened
¾ cups packed brown sugar
¾ cups granulated sugar
2 eggs
1 teaspoon vanilla
2 cups of cake flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
½ teaspoon salt
3 cups old fashion oats
1cup dried cherries
1 cup walnuts, diced

Make it–
Heat your oven to 350 degrees. Beat your butter on medium speed with your mixer. Add sugars slowly and beat until fluffy. Add eggs one at a time and then vanilla; beat well. Add combined cake flour, baking soda, cinnamon and salt; mix well. Add oats, dried cherries and nuts; mix well. Drop dough by rounded tablespoonfuls onto un-greased cookie sheets. Bake 8 to 10 minutes or until light golden brown. Cool 1 minute on cookie sheets; remove to wire rack. Cool completely.

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Garden Pea Salad

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Amy- Growing up our mother made this salad for us all the time. Suz and I have always loved it. It is so easy to make and tastes wonderfully.

This is what you are going to need-
16 oz frozen green peas
2 boiled eggs, chopped
15 cherub tomatoes, cut in half
4oz canned sliced mushrooms, drained
2 spring onion, diced
4 slices bacon, cooked crisp and chopped
4 oz cheddar cheese, cut in small cubes
1/4 – 1/2 cup mayonnaise (we like a lot of mayo)
Celery salt to taste
Salt and pepper

What to do-
This is a very easy recipe. Place your peas in a boiler and add you enough water to cover peas. Boil them for a couple of minutes or until peas are tender. Drain and cool either by running cool water over or using an ice bath. Shake peas in colander to get the excess water off. Places peas in medium mixing bowl and add remaining ingredients. Bam! You got yourself a pretty and tasty side dish.

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Hot Ham and Swiss Dip

Hot ham and swiss dipSuzette- Can I get a HELL YEAH?! This dip is off of the chain; it is creamy, meaty and cheesy. It doesn’t get much better than that combo. We just recently added this dip to our catering menu and it has become one of the Sister’s most popular dips .We like to serve this dip with homemade toast points. It’s like eating a hot ham and Swiss cheese sam-ich, but better.

Hot Ham and Swiss Dip

What you are going to need-
8 ounces cream cheese, room temperature
¾ cup mayonnaise
½ cup sour cream
1 tablespoon Creole mustard
2 cups diced fully cooked ham
1 ½ cups shredded Swiss cheese
2 tablespoons finely chopped spring onion

What you are going to do with the stuff you needed-
Get your handy dandy hand mixer and a bowl out. Count the first 4 things and put them in the bowl. Mix it up until the ingredients come together as one. Next, fold in your ham, cream cheese and spring onion. Next pour that goodness in a casserole dish and pop it in a preheated 350 degree oven for about 20 minutes or until bubbly.

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