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Recipe of the Week

Dark Chocolate Cherry Cake

You know it’s weird how sometimes you feel skinny, well after eating a piece of this cake you might feel like a busted can of biscuits. But it is ok you can diet tomorrow!

Can the sister’s just get an Amen! “Amen brother Ben”! This recipe will have you on your knees praying to the grocery God’s for another slice of heaven. You know who you are, we wont bust you out in front of everyone, but you know when life hands you some lemons, 9 times out of 10 you don’t make lemonade, you reach for chocolate. If you are planning for all your girlfriends to come over to have a gripe session, you definitely need to have this cake on hand.

Dark Chocolate Cherry Cake

Ingredients

Unsweetened cocoa

1 package chocolate fudge cake mix

½ cup sugar

1 (3.8 ounce) package French vanilla instant pudding mix

4 large eggs

¾ cup vegetable oil

½ cup water

1 (8 ounce) container sour cream

1 tablespoon vanilla extract

3 (3-ounce) dark chocolate bars

½ cup coarsely chopped dried cherries

1 tablespoon butter

1/3 cup heavy whipping cream

Directions

Grease a 12-cup Bundt pan, and dust with cocoa, set aside. Combine cake mix, sugar and pudding mix in a large mixing bowl. Beat eggs and next four ingredients at medium speed with an electric mixer until blended. Gradually add oil mixture to dry ingredients, beat 2 minutes. Coarsely chop one chocolate bar, fold cherries and chopped chocolate into batter. Pour batter into prepared pan. Bake at 350 degrees for 1 hour or until a wooden toothpick inserted in center comes out clean. Cool cake in pan on a wire rack 15 minutes. Remove from pan and cool completely on wire rack. Coarsely chop 1 chocolate bar. Place chopped chocolate and butter in a small bowl, set aside.

Bring whipping cream to a simmer in a small saucepan over medium-high heat. Remove from heat, and immediately pour over chocolate and butter. Whisk gently until smooth. Cool glaze 3 minutes or until slightly thickened. Drizzle glaze over cake. Coarsely chop remaining chocolate bar, sprinkle chopped chocolate over cake.

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Party Sausage Sandwiches

We love to have plenty of appetizer recipes. This one has been a favorite for years and years with my family and close friends. It is good for parties, get-togethers, or heavy appetizers for the family. This is a savory sausage suprise that is always a hit. It freezes well, so you can have batches in the freezer and when you need a quick appetizer…viola…in 20 minutes time, you are set to go. (and we know that Velveeta isn’t the healthiest choice out there, but, man, does it work it this recipe!)

Party Sausage Sandwiches
Ingredients:
1 pound ground beef
1 pound ground sausage
1 Tablespoon Worcestershire sauce
1 teaspoon oregano flakes
2 fresh garlic cloves, minced -or- 1 tsp. garlic powder
1 pound Velveeta cheese, chopped in cubes…
2 loaves party rye or sourdough bread. (These loaves have small pieces of bread, approximately 2 inches X 2 inches.)
Directions:
Brown meats and drain grease. Return to heat and add Worcestershire sauce, oregano flakes, and garlic. Saute for one minute, then add Velveeta cheese cubes. Cook until cheese is melted. Remove from heat. Spoon mixture onto top of party rye or sourdough bread. Bake at 350 degrees for 10-15 minutes.
To freeze: place on cookie sheet and put in freezer for 45 minutes. Then place into ziploc bags.
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Brussel Sprouts with Bacon and Honey Mustard

Ingredients:
½ pound bacon, diced
16 ounces fresh Brussel sprouts
1 clove garlic, chopped
1 tablespoon butter, melted
2 Tablespoons whole grain Dijon mustard
2 Tablespoon honey
Salt and pepper to taste

Directions:
In a large skillet cook bacon over medium heat, drain and reserve 1 tablespoon bacon drippings. Trim the ends off the Brussel sprouts. Cut in half, lengthwise. Place the sprouts in a steamer basket. Place in a saucepan over ¾ cups of water; bring to a boil. Cover and cook for 4-6 minutes, drain. Heat skillet over medium heat and add bacon drippings and garlic. Cook garlic over medium heat until fragrant. Add sprouts, cover and cook for 4-5 minutes. In a small bowl, combine the butter, honey and mustard. Drizzle over sprouts and continue to cook for 3-4 minutes. Toss with bacon and season with salt and pepper.

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Bouquet Garni

I know some of you are asking what is this? Well I am going to tell you it is the Mack Daddy of seasonings you need when cooking soups, stews or making a homemade broth. It’s like a little Gift for your groceries! The bouquet garni (French for “garnished bouquet”) is a bundle of herbs usually tied together with string and cast adrift in your pot to flavor a soup, stew, or broth.

They are tied together so they can be removed easily at the end of the cooking.

There is no generic recipe for bouquet garni, but most recipes include parsley, thyme and bay leaf. Depending on the recipe, the bouquet garni may also include basil, rosemary, peppercorns, savory and tarragon. vegetables such as carrot, celery (leaves or stem), leek, onion and parsley root are sometimes included in the bouquet. You may use what ever you want. Here is our recipe.

Ingredients

2 sprigs Fresh Thyme

2 Dried Bay Leaves

Leafy Greens from two Celery Stalks

6 sprigs Fresh Parsley

Directions

Arrange the herbs in a neat stack on top of each other and tie the ingredients into a tight bundle with string. Place into broths, sauces, stews and soups. Remove the bouquet garni from cooking liquid once it is done cooking and discard it.

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Cajun Chicken Fries

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These are certainly crowd pleasers! These fries are positively “Sweet and Savory”! When we went to visit the Louisiana Hot Sauce plant they were so kind to give us some marvelous merchandise! So today I tried them out and let me tell you it was out of sight good!

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 bad 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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Cajun Chips

The Commodores aint got nothing on this recipe! These chips are Easy Like Sunday Morning! When you are laid up in your house coat and don’t want to go to the curb store, don’t be dumb, just make you some!

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Ingredients

3 medium-sized red potatoes

Vegetable oil for frying

Salt to taste

Cajun Seasoning to taste

Directions

Slice potatoes very thin with skin on. Soak potatoes for a bit before frying and then pat them dry. This helps to remove some of the starch that makes them soggy. Heat oil in a heavy bottom skillet to 375 degrees. Drop potato slices in oil, do not over crowd (fry in batches) using a pair of tongs separate chips and make sure they do not stick together. Fry until golden brown and transfer to paper towels to dry. Sprinkle immediately with salt and Cajun seasoning.

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Artichoke and Collard Green Dip

Artichoke and Collard Green Dip

Ingredients:

4 tablespoons butter

2 cloves garlic, chopped

1 shallot, chopped

4 ounces cream cheese

1/2 cup shredded Pecorino Romano

2/3 cup freshly grated Parmesan

½ cup sour cream

½ cup mayonnaise

1/2 teaspoon salt

1/4 teaspoon white pepper

1/2 lemon, juiced

Dash hot sauce

Dash Worcestershire sauce

2 (10-ounce) boxes collard greens, thawed and drained

2 cans artichoke hearts, drained and chopped

Directions:

Preheat oven to 375. Melt butter in a saucepan over medium heat. Add garlic and shallots and sauté until fragrant, about 2-3 minutes. Stir in all of the cheese and cook until the cheese has melted. Add sour cream, mayo, salt, pepper, lemon juice, hot sauce and Worcestershire. Fold in the collard greens and artichoke hearts. Add mixture to a casserole dish. Top with additional parm if desired. Bake for 20 minutes until golden brown on top.

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Bread Pudding with Rum Sauce

Tami, a friend we met on FB asked for a bread pudding recipe. I hope you enjoy it Tami!
Bread Pudding with Rum Sauce

Ingredients:

¾ cup raisins
3 tablespoons plus 1/4 cup dark rum
4 tablespoons butter, divided
4 bananas, peeled and sliced in chunks
5 tablespoons sugar, divided
3 tablespoons brown sugar
1 teaspoon vanilla extract
3 cups half and half
4 large eggs
7 -8 cups Croissants, cubed
½ cup chopped toasted walnuts

Directions:
Combine raisins and 3 tablespoons of rum in a small bowl and allow to stand 20 minutes. Melt 3 tablespoons butter in heavy large skillet over medium heat. Add bananas and 2 tablespoons sugar and the brown sugar and cook until bananas are tender, about 4 minutes. Add remaining ¼ cup of rum and vanilla and cook for an additional 2 minutes. Remove from heat. Combine half and half, eggs, and remaining 3 tablespoons sugar in a medium bowl and whisk to blend. Preheat oven to 350°F. Butter 13 x 9 x 2 casserole dish. Arrange croissants in the prepared pan. Arrange banana pieces atop bread. Sprinkle with raisins and walnuts. Pour egg mixture over bread mixture. Let stand 20–30 minutes. Bake bread pudding until puffed and golden and knife inserted into center comes out clean, about 45 minutes. Allow to cool slightly. Drizzle bread pudding with warm Rum Sauce and serve.

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White Chicken Chili

White Chicken Chili
5 chicken breasts
1 large onion, chopped
2 tablespoons of olive oil
1 tablespoon of cumin
1 ½ teaspoon of chili powder
½ teaspoon garlic powder
1 16 ounce envelope of spicy ranch seasoning mix
1 4 ounce can of green chilies
1 can of rotel tomatoes
Cup of diced fresh tomatoes
2 Cans of great northern beans
1 can white kidney beans
32 ounces of chicken broth
4 ounces of cream cheese
Directions:
Cut chicken breast in bite sized pieces and sprinkle with cumin, chili powder and garlic powder. Heat oil over medium-high heat in a Dutch oven; add onions and chicken and sauté until chicken is cooked. Add ranch packet, green chilies, Rotel tomatoes, fresh tomatoes, beans, salt and pepper to taste and chicken broth. Lower the heat to medium and cook, stirring occasionally, for approximately 1 1/2 hours. Cut cream cheese into little chunks. Slowly add cream cheese to soup stirring constantly. Garnish with cheese, spring onion, sour cream, etc.
We like to serve our chili with tortilla chips or beach bread.

Beach Bread
½ stick of butter
1 clove of garlic minced
¾ cup of ripe tomatoes (drained)
Cajun seasoning (Slap ya Mama)
½ cup of mayonnaise
3/4 cup of Colby & Monterey Jack Cheese (or any of your favorite cheese)
3 Tbs. fresh parsley
1 loaf of French bread

Directions:
Preheat oven to 350 degree. In a large skillet melt butter over medium heat, add garlic and tomatoes cook for a few minutes. Season with Slap ya Mama. Mix mayo, cheese and parsley. Mix mayo mixture with butter mixture. Cut loaf of bread in half and then cut bread lengthwise. Spoon mixture on bread and bake for 5 minutes? Then broil for an additional 3- 5 min. Watch closely. Cut bread into individual portions. Use bread for dipping and sopping.

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