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Recipe of the Week

Twisted Sisters Cinnamon Toast

This recipe is so simple and it’s always a hit at our house. If you have family coming in for the holidays and need something quick, easy and “get in your belly good” then this is the recipe for you. This is great for feeding a crowd and children love it!

What you need-
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

How to make it-
Get that oven heated to 350 degrees. Cut loaf lengthwise and then cut in half. this will give you 4 halves. Get you a small bowl out and mix all of the other ingredients together. Spread the butter mixture onto each side of the loaf. Bake until bread is toasted and sugar mixture is melted, this will take about 10 minutes. Slice and serve hot… Hope y’all enjoy this fabulous toast.

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Cajun Chicken Fries

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We love these chicken fries! These are certainly a crowd pleasers! These fries are positively “Sweet and Savory”! These are great for an appetizer, main dish or made into a sandwich. You know the sisters love us a sandwich!

This recipe makes 4 servings.

Ingredients

1/3 cup Wing Sauce (Louisiana Hot Sauce)

½ stick butter, melted

1 Tbsp. Honey

1 lb. boneless, skinless chicken breast halves, sliced length wise into ½ inch wide strips seasoned with Louisiana Hot Sauce chicken wing seasoning.

1/3 cup all purpose flour

¼ cup vegetable oil, divided

Directions

Whisk together hot sauce, butter and honey in a large bowl.

Toss chicken strips with flour in a large Ziploc bag until coated; shake off excess flour.

Heat 2 tbsp. Oil in a large sauté pan over medium high heat; add half the chicken strips, sauté until browned, about 2 minutes per side, then transfer to hot sauce mixture and toss to coat. Repeat with remaining oil and chicken strips.

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Creamy Eggplant Dip

This is a great dip to take to your office Christmas party. You can pretty much be sure that no one else will bring this dip. It’s different and it is so yummy!

Creamy Eggplant Dip

Gather up:

2 large eggplant
2 cups mayonnaise
2 cups parmesan Reggiano cheese, grated
2 small cloves garlic, crushed

How to fix it:
Preheat oven to 400 degrees. Line a large broiler pan with aluminum foil. Cut eggplant lengthwise in half. Bake eggplant until tender, about 10-15 minutes. Remove pulp from skin and place in food processor with mayonnaise and garlic. Pulse until blended. Stir in 1½ cups cheese and season with salt and pepper to taste. Pour mixture into a greased casserole dish and top with remaining cheese. Bake in a preheated 350 degree oven until warm and cheese has melted. Serve with toast points.

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Crock Pot French Dip

The sisters are always looking for recipes that we can throw in the crock pot before going to work. We love this recipe because it is very simple, calls for very few ingredients and its so darn tasty.

Ingredients:
3 -5 lbs beef, boneless
2 cans beef broth
1 can beef consommé
1 package onion soup mix
2 cans beer
1 tsp sugar
2 tsps fresh garlic
8 peppercorns

Directions:
This is easy like Sunday morning people. Spray your crock pot and throw all of the ingredients in. Set it to low and cook for 8 hours. That is it. Get you some good sandwich rolls, cheese and chips and you got dinner ready for your hungry family.

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Little Sissy’s Chocolate Beignets

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What, chocolate and beignets? It just can’t get any better than that. These little puffs of heaven are great for breakfast, dessert or a snack. Our families love when we make these.

Little Sissy’s Chocolate Beignets

What you will need-
2 ½ tablespoons corn syrup
½ cup heavy whipping cream
8 ounces milk chocolate chips
2 sheets puff pastry dough, thawed but still cool
1 egg
¾ cup powdered sugar
Chocolate syrup (optional)

Below are your instructions-
These are not hard to make but there are several steps to these. Get you a double boiler going. If you don’t have one that’s okay. We can tell you how to make your very own. Get you a standard medium sized pot and a heat safe mixing bowl that will fit on top. Put you a little water in the pot and then mix the corn syrup and cream in the mixing bowl. Put the mixing bowl on top of the pot and bring to a boil. Get you another bowl out and add your chocolate to it. Slowly pour the hot cream on top of the chocolate. Stir chocolate until smooth. Pop the chocolate in the fridge and stir often, until firm. Let the chocolate mixture hang out for about 25 minutes. While your chocolate is chilling out, line you 2 baking sheets with parchment paper. If you don’t have parchment paper you can still make these. Just spray or grease your baking sheets real good. Lightly flour a surface and roll each pastry dough sheet into a 12-in. square. This about the size of an album cover. Using a pastry knife or a pizza cutter, cut each square into 16 smaller squares, 4 going across and 4 going down. Put the small squares on the baking sheet. Now let’s make the egg wash- in a small bowl, lightly whisk egg and 1 tablespoon of water. Brush a thin layer over the pastry squares. Spoon you about 1 teaspoon of the chocolate mixture into the center of each square. Fold 1 corner of each square over, making a little triangle. Press the edges down to seal. Pop in the freezer for about an hour. Crank your oven to 400 degrees and let it get good and hot. Bake the beignets until golden brown. This will take about 15 minutes. Turn pan once during baking. Do not try to taste these until they have cooled for about 5-7 minutes. We know from experience that the hot chocolate will do a number on your tongue and roof of your mouth. Once they have cooled, sift some powdered sugar on top of the beignets and drizzle with chocolate syrup. You want to serve this immediately. These are best while they’re warm.

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Big Bo’s Vegetable Soup and Pimento Cheese

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This soup was a staple in our house. The sisters always had tons of friends over every weekend. Poor Mama, “literary poor” would cook up Army pots of this superb soup to feed us heathens.
All of our friends loved Big Bo’s Vegetable Soup and her homemade pimento cheese sandwiches.

Big Bo’s Vegetable Soup

Gather-
1 pound ground beef
1 large onion, diced
2 cloves garlic, minced
3 dashes Worcestershire sauce
1 14 ounce can beef broth
1 14 ounce can water
1 28 ounce can diced tomatoes
1 16 ounce bag frozen vegetable soup mix
1 14 ounce can corn
1 14 ounce can cut green beans
Salt and pepper to taste

This is how you make Big Bo’s soup-
Not much to making this soup. Get you a large soup pot out and brown your ground beef and onions over medium to medium high heat. Drain off the excess grease. Now in the south people like them some greasy soup, so a lot of people leave the grease. That’s your call; believe it or not we drain our grease off of the meat. Next add garlic, Worcestershire sauce, broth, water and tomatoes. Turn your heat down and let those ingredients simmer and get to know one another. Next the vegetable soup mix and the rest of the vegetables. Season with salt and pepper and taste the broth and see if it needs anything. Simmer for an additional 30 minutes to an hour.

You know how sometimes a smell, taste or something you see will take you back to a part of your life? Sometimes it is a happy place and sometimes it is not. Well this recipe always takes us back to a very happy place, our childhood. Growing up we always had pimento cheese in the fridge. Being who we are, 2 girls that love them some groceries, we found all different ways to eat pimento cheese. Of course we used it as a dip, that is a given. We would use chips, crackers celery or anything around the house that resembled a chip. We would eat it a spoonful at a time out of the fridge. We also liked to slap it on some lite bread, add some tomatoes and bacon and grill that baby up. We would spread it on French bread and stick it under the broiler for a few minutes and melt the cheese. Our favorite way would have to be to make a bend back and eat it dipped in our mother’s homemade vegetable soup. We hope you get as much pleasure out of this recipe as we do.

Mom’s Pimiento Cheese

What you will need-
4 cups sharp cheddar cheese at room temperature, finely grated
3 cups monetary jack cheese at room temperature, finely grated
4 ounces cream cheese, room temperature
¼ cup onion, grated
2 4 ounce jars pimiento, with juice
1 cup mayonnaise
1 teaspoon garlic powder
1 teaspoon Worcestershire sauce
½ teaspoon white pepper

How to make pimento cheese-
This is an easy one, folks. Mix all the ingredients together in a large bowl and serve it anyway you would like.

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The Sister’s Pecan Pie

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Our mother was not a baker but she sure could put her foot in a pecan pie. Not her hammer toes, but her foot. We just have to say this pie was sweet and savory to our bellies.

The Sister’s Southern Pecan Pie

What you will need-

½ cup light corn syrup
½ cup dark corn syrup
3 eggs
½ cup sugar
½ cup brown sugar
2 tablespoons butter
2 teaspoons vanilla
1½ tablespoon cornstarch
1½ tablespoon flour
2 cups pecans
1 unbaked deep dish pie crust

Make it and bake it-
It doesn’t get much easier than this. Preheat the oven to 350 degrees. Mix the first 9 ingredients real good and then stir in the pecans. We like to wrap aluminum foil around the top edges of the pie crust so the crust want get too brown. Spray you a little cooking spray on the aluminum foil before putting it around the crust. Pour mixture into pie crust and bake for 60 – 80 minutes, or until internal temperature is 200 degrees. Let it cool before slicing.

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Cajun Eggs

Get your day started with this over the top dish. This is an absolute must for breakfast or brunch. You just can’t go wrong with the Holy Trinity of goodness packed in these delightful eggs. We guarantee this will be a sho nuff crowd pleaser… You can bank on it!

Cajun Eggs

Get these things-

6 tablespoons butter, divided
1 large can petite diced tomatoes, drained
½ cup celery, diced
½ cup bell pepper, diced
½ cup onion, diced
1 clove garlic, minced
4 tablespoons flour
1 cup milk
2 dashes hot sauce
Cajun Seasoning, to taste
10 boiled eggs
Bread crumbs and butter

Let’s get it on-
Get you a large skillet out and melt 2 tablespoons of butter. To the butter add your tomatoes, celery, bell pepper, onion and garlic and sauté until the vegetables are soft. That will take about 5 minutes or so. Aren’t all those colors beautiful together? Remove vegetables from pan. Next you will need to make a white sauce. This is very simple to do so don’t worry about it. In the same skillet melt the remaining 4 tablespoons of butter. After it has melted, slowly add your flour and stir until the butter and flour have combined. Okay, next you want to slowly add the milk and continue to stir until the milk and flour mixture is smooth. Now you are going to want to add the tomato mixture to the white sauce. Give it a little taste and season it up with some Cajun seasoning and hot sauce. If you don’t like it hot then go easy with the Cajun seasoning and hot sauce. Grease you up a 19 x 13 x 2 casserole dish. In the bottom of the dish put you a layer of the eggs and then top with tomato and cream mixture. Oh my goodness, this is going to be very tasty. Continue layering until all the ingredients have been used. Top with bread crumbs and dot with butter. Bake it in a 350 degree oven until thoroughly heated, about 20 – 25 minutes. Serve on top of the Sister’s Plantation Grits and enjoy every bite of it. It’s also very yummy on buttered toast.

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Panko Pork Chops

These pork chops are out of this world and don’t take long to make. This is a great weeknight dish.
Panko Pork Chops

Get-
2 eggs
Hot Sauce to taste
1 ½ cups panko
1 ¾ cup flour
Cajun seasoning to taste
8 thin cut pork chops
1 cup vegetable oil (for frying)

How to make-
These pork chops are so very easy to make. Get you 3 shallow dishes out. In one you will need to whisk eggs and hot sauce. Put the flour in the second dish and the third dish add you panko crumbs. Now that is all done, season up those pork chops real good with Cajun seasoning. Dredge pork chops in the flour, dip pork chops in eggs and then coat with Panko crumbs.
YUM YUM
After you have done that with all of the chops you are going to want to let them hang out for about 10 minutes. Add your oil to a heavy bottom skillet and heat to medium high. 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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