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“Sho Nuff” Crock Pot Louisiana Sweet Potato Souffle

When you give Thanks, you will get Thanks! You will certainly get plenty of Thanks when you serve up this scrumptious dish. This dish works excellent in a crock pot. The beauty of using a crock pot is it frees up the stove or oven and it allows you to load up the ingredients and walk away. This is a clever way to enjoy all your family and friends this Thanksgiving holiday.

* In Louisiana there is a tradition of Lagniappe, which means a little something extra! The Lagniappe for this recipe is to add raisins on top for that extra goodness.

Ingredients

1- can sweetened condensed milk

2 -29 ounce cans sweet potatoes, drained and mashed

1/2  teaspoon cinnamon

1/4 teaspoon ground clove

1/4 teaspoon nutmeg

1/4 cup brown sugar

1/4 cup apple sauce

2- eggs, beaten

Topping:

1 cup pecans (whole or chopped)

2 Tablespoons butter, melted

2 Tablespoons flour

1/2 cup brown sugar

Directions: 

Spray interior of crock pot with Pam or grease with butter by hand.
In a large mixing bowl, blend sweetened condensed milk, sweet potatoes or yams, cinnamon, nutmeg, ground cloves, brown sugar, eggs and apple sauce.
Once well mixed, pour carefully into crock pot.

Topping:

In a medium bowl, combine brown sugar, flour and melted butter. Add pecans. Stir well.
Spread the mixture over the sweet potatoes.
Cover, and cook on High for one hour; cook three hours on Low. I turn the crock pot back to High for the last hour.  If you need to make this early in the day, it will be fine to let it cook six or more hours on Low.  Just do not open the lid!

 

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Pumpkin Cinnamon Roll Cake

Well the sisters have become a little passionate over pumpkin! I guess because it really ranks superior around our house this time of year. We had made a cinnamon bun cake earlier this week and thought it would be mighty fine to change it up with adding pumpkin. Well, I am here to tell you it was Sweet and Savory! 

This is an excellent cake to take to a festive social gathering or just to have at home. It gives your home such a breathtaking aroma while it’s baking. It is so easy to make and very inexpensive. Hope you will give it a try!

What you need

  • 1 (18.25 ounce) package yellow cake mix
  • 3/4 cup vegetable oil
  • 4 eggs
  • 1 cup of canned pumpkin puree
  • 1 cup brown sugar
  • 1 tablespoon ground cinnamon
  • 2 cups confectioners’ sugar
  • 4 tablespoons milk
  • 1 tablespoon vanilla extract

Directions

1. Preheat oven to 325 degrees F

2. In a large mixing bowl, combine cake mix, oil, eggs and pumpkin. Stir by hand approximately 50 strokes, or until most large lumps are gone. Pour half of the batter into a greased bundt cake pan. Combine the brown sugar and cinnamon, and sprinkle over the batter in the cake pan. Spoon the other half of the batter into the cake pan, covering the brown sugar and cinnamon. Twirl the cake with a butter knife or icing knife until it looks like a honey bun (or whatever design you want to make).

3. Bake in preheated oven for 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Frost cake while it is still fairly hot. Serve warm.

To make the frosting: In a small bowl, whisk together the confectioner’s sugar, milk and vanilla until smooth.

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Baked Pumpkin Squares Recipe

 

You’re wasting a wonderful resource if you carve your pumpkin into a jack-o-lantern and throw out the rest. Most people buy pumpkins only for it’s decorating ability and don’t think twice about the nutritional value it has.

Since pumpkins are a variety of squash, there are many recipes available for pumpkins. Bake up a delicious side-dish to your favorite Harvest meal. You’ll appreciate not only the fresh baked aroma of pumpkin, but the tasty addition to your meal.

Find the freshest pumpkin you can from a genuine pumpkin patch or farmer’s market and whip up a side dish with this simple baked pumpkin recipe.

1) Cut the pumpkin into serving-sized squares and arrange on a cookie sheet and bake at about 350° until they’re tender and lightly browned.

2) Add optional seasonings such as chopped onions and peppers, bacon bits, chives, honey, brown sugar and sour cream.

3) Melt butter on them while they’re still hot and voila, a yummy addition to any meal!

 

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Halloween Safety Tips

Happy Halloween Grocery Lovers! Hope everyone has a great weekend and a safe Halloween! Just wanted to give you some tips before you head out to take all your little ghost, goblins and super heroes out to trick or treat!Ghost, ghouls and monsters aren’t the only things to be afraid of on Halloween. Accidents and mishaps increase dramatically when children trick-or-treat.

To avoid the many dangers children face while trick or treating, use common sense. Be aware of potential Halloween hazards and take precautions to eliminate them. Consider heading for an indoor Halloween party and bypass any chaos or danger.

Halloween Costume Safety

  • Wear flame retardant costumes.
  • Make sure your Halloween costume is colorfast so the color doesn’t run onto your other clothes if it rains.
  • Try on costumes before Halloween to allow time for altering.
  • Hem your costumes so you don’t trip and fall.
  • Apply reflective tape to your Halloween costumes.
  • Avoid cumbersome masks. Use make-up instead.
  • Use only hypoallergenic and non-toxic makeup.
  • Wear comfortable, practical shoes.
  • Double tie your shoelaces so you don’t trip.
  • Keep your costume and wig away from candles.
  • Don’t carry fake swords, guns, knives or similar accessories that look authentic. Make sure they’re flexible and cannot harm anyone.

Trick-or-Treating Tips

  • Plan your route ahead of time.
  • Trick or treat in familiar neighborhoods.
  • Carry a flashlight with fresh batteries after dark.
  • Take along money for a phone call.
  • Wear identification that’s easy to read.
  • Always trick or treat in groups, accompanied by an adult.
  • Follow a curfew and take a watch with a backlight.
  • Stay on the sidewalks and out of the streets. Cross only at intersections and designated crosswalks.
  • Walk. No running.
  • Don’t trample through flower beds and gardens.
  • Watch out for open flames in jack-o-Lanterns.
  • Walk with your head up and be aware of your surroundings.
  • Only visit well lit houses. Don’t stop at dark houses.
  • Don’t enter any houses unless you know the people.
  • Carry a spare Halloween bag, in case yours breaks or you fill your original one.
  • Don’t approach unfamiliar pets and animals.
  • Don’t cut across yards and stay out of backyards.
  • Follow traffic signals and don’t jaywalk.
  • Always watch for cars backing up or turning.
  • Review the “stop, drop and roll” procedure in case your costume catches on fire.
  • Never accept rides from strangers.
  • Respect other people and their property.
  • Be polite and say “thank you.”
  • Don’t eat any candy until it’s inspected for tampering under bright lights.
  • Avoid candy that has loose wrappings, is unwrapped, has puncture holes, or is homemade.
  • Small children should not be allowed hard candy they may choke on.
  • Report any suspicious or criminal activity to an adult or the police.
  • Consider having a party instead of Trick or Treating.
 
 
 
 
 

 

 
 
 
 
 
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Twisted Sister Cinnamon French Bread

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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Crock Pot Cajun Chili

Well I have a lot to say today, first of all what a dominating performance by LSU in their 45-10 win over Auburn yesterday! In front of the second largest crowd in Tiger Stadium history (93,098), LSU completely dominated a good Auburn team in all three phases of the game – offensive, defense and special teams. The 35-point margin of victory was the largest ever in the 46-game series against Auburn dating back to 1901.

I have to confess that I had to tape the game and watch it later. That is something I really do not like to do. My Saturdays are such a ritual, I always cook and do my blogging and watch my football team. Yesterday was an exception, my daughter had an opportunity to attend a workshop with our good friend Marla that has a great talent company called It’s a F.A.C.T. I just have to tell you how impressed I was with all the unbelievable talent right here in Albany, GA! These kids are not only talented, but they are kind, good-hearted children. You can just tell they were raised right. I have a feeling these kids will go far with their acting careers. I was so grateful that I let my selfishness go out the window and spend the day with this astonishing group of kids. Their parents must be swollen with pride with them and Marla for their commitment to this outstanding program. What a great Saturday to spend with Alli and all these beautiful children.

Also, today is my Savory sister’s 1-year anniversary and I want to wish her and her husband Andy a very happy anniversary! One year ago, Amy and I along with some wonderful friends and family pulled together an extraordinary event. Yes, Amy and I planned, cooked, decorated, facilitated, and directed her entire wedding. Can I just tell you it was absolutely grand. If it were not for all our friends and our beautiful stepmother we would have never accomplished this beautiful event. We had such an enormous time and the food was to die for. It is quite amazing what you can accomplish with a little help from your friends and family!

With all this being said, here is our recipe for Crock Pot Cajun Chili! This is an easy recipe and you can even make it the night before. It is better the next day. It is really lip smacking good! Hope you enjoy!

What you need

 1 lb of ground beef

1 lb ground pork

1 bell pepper (diced)

1 sweet onion (diced)

1 tablespoon minced garlic

2 tablespoons chili powder

2 teaspoons ground cumin 

2 cans of Rotel tomatoes

1 can of crushed tomatoes

1 can of pinto beans

1 can of black beans

1 can of dark red kidney beans

1 can of sweet whole kernel corn

2 teaspoons Slap Ya Mama Cajun Seasoning

Dash of Louisiana Hot Sauce

2 cups shredded cheese

Chopped green onions (for garnish)

 What to do

First go ahead a turn you crock pot on to medium heat so it can get hot. In a skillet, cook beef and pork over medium heat add in onions, bell pepper and garlic cook until meat is no longer pink and veggies are tender; drain. Transfer to a slow cooker. Add the next ten ingredients. Cover and cook on low for 8-10 hours or on high for 4 hours. Garnish individual servings with cheese, green onions and sour cream if desired.

 

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Breaking Bread with a Tiger Fan!

What a beautiful morning we are having in South Georgia! Love to wake up and have my coffee in this chilly weather. Today is another grand Saturday for us LSU fans! LSU will be playing in Knoxville to challenge the Tennessee Volunteers at 3:30.The game will be televised to a national audience on CBS. Neyland Stadium seats 102,000 and we all know that Tennessee’s fans will be fired up to take on the top-ranked team in the country. LSU enters the game ranked No. 1 in the nation for the third straight week, and has won all six of its games by double-digits! So with that being said we are getting geared up to watch another exciting game. Today I am cooking a Low Country boil. Low Country boil is a perennial favorite here in the Wagner household.  This recipe is Easy Like Sunday Morning!  You can throw everything in one pot and not have to worry about a lot of prep work. This is how I like it on game day Saturday’s, not much prep work so I can spend my time getting pumped up for the game. It is so funny how I cook a grand meal every Saturday for my Tigers and NO ONE ever comes to watch the game with me. I sit in front of the TV with a “carpet picnic” of fine Cajun vittles and cheer on my team. I kinda like it, like that.  Sometimes friends will stop by and eat a bite, but they leave when the game comes on. If you are not a die-hard tiger fan, you probably would rather not watch the game with me. I am a little passionate over my Tigers! Hope everyone has a Beautiful weekend! Geaux Tigers!!!!!

 Ingredients

1 bag of Crab Boil Seasoning
12 baby red potatoes
6 ears of corn, shucked and silk removed
One 12 oz can or bottle of domestic beer
1 medium-size white onion, quartered lemon quartered
2 packages smoked sausage, cut into 1-inch pieces
1 lb medium to large raw shrimp, in the shell

2 tablespoons Slap Ya Mama Seasoning

Serve with Beach Bread

Directions

In a stockpot, pour enough water to cover all the ingredients. Add the bag of  crab boil seasoning. Bring to a boil. Add the potatoes, corn, beer, lemon and onion. Reduce the heat and simmer for 30 minutes. Add the smoked sausage. Cook 20 minutes more. Add the shrimp and cook about 3 minutes or until the shrimp turn pink. Drain the liquid into the sink and pour the boil onto a big serving platter, bowl or sling it onto newspaper like we do. (It make clean-up so easy) Sprinkle with Slap Ya Mama Cajun Seasoning! Serve with the sisters Beach Bread, lots of melted butter for dipping, lemons and cocktail sauce.

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Good Morning Grocery Lovers!

It’s a fine day to be a grocery lover, cause you know how us sisters love our groceries! Amy is at the beach with her girlfriends and they all will be cooking up some savory dishes. You know if Amy packs a deep fryer it’s going to be a good weekend! As for me it is Game day and LSU plays the Florida Gators. So, with that being said I think I will serve deep fried gator tail over a bed of rice and Gator Gumbo! Not really, but it sounds good!

Today I am making it a trouble-free Saturday cooking day. Caleb and Allison, my beautiful children, have both gone away for the weekend and Rick will be playing golf. So, I am going to cook just for me and watching the game and do just what I want to do! Since I am just cooking for me I am making some dirty rice, I have a little boudain and I will put together a little salad. Got to have some Slap Ya Mama cheese biscuits to. Today I am using a box mix of dirty rice and that is OK! I use Zatarain’s. I put a little twist on it so it will have that savory flavor!

 

Dirty Rice

Don’t worry; it’s only a name. Dirty rice isn’t actually dirty—it’s called that because the chicken gizzards and livers it’s traditionally made with give it a brown or “dirty” color. Most common in regions of Southern Louisiana and Mississippi, it’s similar to pilaf in its use of the holy trinity of New Orleans cooking—green bell pepper, celery and onion. Then meat is added, and the whole thing is garnished with green onions and parsley.

 An insider tip: If you’re not into chicken livers and gizzards, try it with ground beef or sausage for a delicious alternative.

 Today I will be using ground pork and ground beef.

What You Need

1 12-oz package Zatarain’s Dirty Rice Mix

1 lb ground pork

1 lb ground beef

2 tablespoons oil

1 ½ tablespoons flour

½ cup minced onion

1 rib celery, minced

¼ cup minced bell pepper

½ tablespoon minced garlic

2 ¼ cups chicken broth

½ cup chopped green onion

½ tablespoon Slap Ya Mama

2 tablespoons chopped fresh parsley

Louisiana Hot Sauce to taste

 

Lightly brown ground pork and ground beef and drain, set aside.

Make a dark roux by mixing oil and flour in heavy bottomed 6 to 8-quart saucepot over low heat. Stir constantly using wooden spoon.

When roux is finished, stir in onion and allow to brown, leaving heat on low. Next, add celery, bell pepper and garlic. Add Rice Mix and stir for 5 minutes to toast rice. Then add your ground beef and pork and stir for an additional 4 minutes

Stir in broth; allow mixture to come to a boil. Cover with lid and simmer over low heat for 25 minutes.

Sprinkle with green onion and parsley just before serving!

Geaux Tigers!

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Good Morning!

And what a good morning it is! As I took the dogs out this morning and felt the cool breeze and looked up at all the stars, I began to feel so blessed. Sometimes I forget all the blessing I have to be thankful for. I came inside and poured that first cup of coffee (Community Coffee) that is, allowing myself a few extra minutes before I wake the troops up and get ready for the wild day ahead. I was thinking how wonderful this blog and writing our cookbook has been for Amy and I. Yesterday we were both so tired and really did not want to work on anything, much less recipes or cooking. But, Amy reminded me that is doesn’t matter how tired we are, we need to get some things done. “Nobody is going to do it for us”, she said. She is right, we worked with our friend Marla and got a few other things accomplished and it was all worth it. Even though we were both dog tired. I know all our hard work is going to pay off in the long run and become something we will be very proud of.

Hope everyone has a beautiful day!

Oh! Thanks to Community Coffee for getting me where I need to be this morning!

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