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The Almighty Cajun Sausauge Balls

Starting today we would like to share one recipe and one memory of our childhood at Christmas. Our hearts grow tender with childhood memories as we reminisce of beautiful times shared with our family. We seem to be better for having, in spirit, becoming a child again at Christmas time.

I really have to say we have truly had great Christmas’s growing up. They could be a little dysfunctional at times, but our mama and daddy made sure we did not go without on Christmas. We always had plenty of goodies and beautiful gifts under the tree. One of our favorite goodies was the Almighty Sausage Balls. We loved them. Mama always made them during this time and us girls would devour every one of them. Here is our recipe for these delicious sausage balls with a little twist.

My one memory for today is our Aunt Eleanor spent every Christmas Eve with us and Amy and I would always get up around 3:00 in the morning and so would Eleanor. Amy and I found it so hard to stay in our room, but the anticipation of Santa’s arrival would be killing us. We would always listen real careful to see if he was still there and when there was no sound, we would run like the wind to see all that Santa had left for us! Boy that was the best excitement! Even as an adult I find it difficult to sleep on Christmas Eve.  Christmas excitement is pure caffeine, no matter your age! Merry Christmas Grocery Lovers!

What you need! 

1 lb Breakfast Sausage

12 oz grated Cheddar cheese

2 tablespoons Mayonaise

2 cups biscuit mix

2 teaspoons Slap Ya Mama Cajun Seasoning

3 drops of Louisiana Hot Sauce

 What to do:

Mix all ingredients thoroughly. Roll in small balls, bake on ungreased cookie sheet for 20 minutes at 350F or until sausage is brown.

These can be cooked ahead of time. Refrigerate, then heat in microwave for a couple of minutes when ready to serve.

Freezes very easily

 

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Slap Ya Mama Boil Peanuts!

BoiledPeanuts

Don’t be dumb, try you some! If your feeling froggy jump on this recipe this weekend and enjoy a little spice in your life!  

What you need to get:

2 lbs. of fresh or raw peanuts that are still in their shells

2 tablespoons of salt

1 bag of “Slap Ya Mama” Seafood Boil

1 tablespoon of red pepper (or more, if you are feeling frisky)

What you gotta do:

Go on and get you a big ole pot and throw them peanuts in, add enough water to cover them, enough water so it looks like they are doing the back stroke in a swimming pool! Then you are going to add your salt and stir it real good! Put that lid on your pot and turn the stove on high heat and let it “boil baby boil”! Then you are going to throw that sack of goodness “Slap Ya Mama Seasoning” and your red pepper in and turn down that heat, just enough so that you don’t create a mess and boil them babies over. You are going to let them boil for about 4 hours, during this time you may want to have you an adult beverage and turn up some tunes and sling you some tile, you are going to need to check on your peanuts to make sure you have enough water! They need to be swimming at all times!  But don’t forget about your peanuts or your mama will be slapping you! When they are done, drain the water off and serve! Enjoy your Cajun boiled peanuts!

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Set The Table! We are Ready!

By his hands we are fed, give us Lord our daily bread!

Happy Thanksgiving to all you grocery lovers! What an extraordinary day it is going to be. We will be having quite a feast prepared by lots of beautiful loved ones. We have a full-size gathering of family and friends to help celebrate this magnificent holiday. 

Today will be a day we will give thanks for all our many blessings. We will gather around the table with the people we love, and say our blessing. The blessing of the food is part of the ritual of breaking bread together.  We will take a moment to remember those who are no longer with us; we will give thanks for our health, for the food we’re about to receive and for the hands that have prepared it. Then we will become vultures and eat like there is no tomorrow. I simply can’t wait! Our food is a traditional Thanksgiving meal, but we have oodles of it! We will have Turkey, Ham, Cornbread Dressing, Rice Dressing, Mac & Cheese, Collard Greens, Eggplant Casserole, Squash Casserole, Mashed Potatoes, Green Bean Casserole, Corn Casserole, Deviled Eggs, Sweet Potato Casserole and Cranberry Sauce. Our dessert table will resemble something like a “Bakery” with all types of cakes, pies and cookies. It is going to be a “Get In My Belly Good” kind of day! We will post pictures this afternoon, if we are able to move!

We hope that all of you have a beautiful holiday and take pleasure in the time with your family and friends. Give Thanks for what you do and do not have. There is no right or wrong way to give thanks; truly the only requirement is thankful hearts and a yearning to be found worthy.

Happy Thanksgiving,

The Sweet and Savory Sisters

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Being Thankful!

Gratitude unlocks the fullness of life. It turns what we have into enough, and more. It turns denial into acceptance, chaos to order, confusion into clarity. It can turn a meal into a feast, a house into a home, a stranger into a friend. Gratitude makes sense of our past, brings peace for today, and creates a vision for tomorrow. Just wanted to share how grateful we are for all the chaos life brings sometimes. Our life has been non stop for the past couple of months with writing the cookbook, keeping up with our blog, taking care of our families, catering and working full-time. But I am here to tell you we are making it. Each day God give us a little more strength to endure all that we have ahead. We are thankful for all of these things, because it is making us into extremely strong women that we were raised to be.  Hope everyone has a beautiful day! What are you Thankful for today? Remember: Develop an attitude of gratitude, and give thanks for everything that happens to you, knowing that every step forward is a step toward achieving something bigger and better than your current situation.
— Brian Tracy

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Sweet and Savory Day!

What a beautiful nippy morning we are having in South Georgia. We are so excited to spend the morning with all our lovely friends and family. We would like to say a special thank you to our friends Colleen and Griff for hosting a delightful brunch so that we may all be together to watch our show with Paula! I also would like to thank my beautiful friend Kim for coming all the way from Tampa to share this exciting day with us! Y’all know we will have a marvelous spread of groceries to graze on. We will be sharing photos and recipes that have been graciously prepared! Hope all you grocery lovers tune in and watch this morning! Paula’s Best Dishes (Food Network) @ 10:30 AM!

We will be preparing our Plantation Grits on the show and would like to share our recipe! Click the link below for the recipe! Have a great weekend!

http://www.foodnetwork.com/recipes/plantation-grits-recipe/index.html

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Cooking with Paula Deen – Southern Special

http://www.foodnetwork.com/paulas-best-dishes/southern-special/index.html

 We hope all of our friends and family will tune in and see all we are cooking up with Paula! The Sweet and Savory Sister’s are delighted and honored that our first cooking show will air this weekend November 12th, @ 10:30 on the Food Network with Paula Deen. Paula is an old family friend that we have shared many savory meals with.  We have known The Deen family our entire life. Our parents met the Deen’s when my mom was pregnant with Suzette and Paula was pregnant with Jamie.  We have had a lot of great times together.  As children we spent almost every weekend together and we took our summer vacations together. We hope you will tune in and watch the show!

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Sinful Sticky Bun 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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Potato, Sausage, Egg and Spinach Casserole

My stepmother Sandi prepared a delicious casserole. It was just what we needed to get our day started! She had prepared it ahead of time and all we had to do was put it in the oven and serve. This would be a great dish for a ladies luncheon or when you have company over. Hope you all enjoy it!

Potato, Sausage, Egg and Spinach Casserole

Ingredients

16 large eggs

1 ¼ cup heavy cream

1 ½ teaspoons salt

¾ teaspoons pepper

4 tablespoons butter

1 package bulk sausage

½ cup shallots, minced

2 large russet potatoes, peeled, shredded and lightly squeezed

1 12 oz bag frozen chopped spinach, thawed and squeezed dry

2 cups Gruyere

Directions

Position rack in top third of oven

Preheat oven to 350º

Whisk eggs, cream, salt and pepper in a large bowl and set aside. Melt 1-tablespoon butter in skillet and brown sausage. Transfer to plate to cool. Add shallots to skillet, cook until wilted and transfer to sausage plate. Melt 3 tablespoons butter in same pan add potatoes and cook until slightly brown. Mix all ingredients together, saving a small amount of cheese for the top. Pour into large greased casserole dish and bake for 35-40 minutes.

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The Excitement Is Building!

Only one day remains until the big showdown with LSU and BAMA and the excitement continues to build. This should be the game of the season! My family and I are gearing up and going to see my daddy and Sandi for this fine event and I can hardly wait. This weekend will be filled with lots of cooking and game day preparations to celebrate our beloved Tigers! I know Sandi has made out her menu’s and we will have lots of wonderful game day food to get pumped up for our Tigers! I am going to take my video camera so I can capture the way we get ready to watch an LSU game! There is nothing quite like it! I will post recipes throughout the weekend so y’all can see all the “FAN” favorite vittles we have prepared! Give us your comments on your favorite tailgaiting food! Hope everyone has a great weekend and GEAUXXXXXXX Tigers!

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