This recipe is very simple and so yummy. Next time you need a quick dessert or having a sugar smack, snack attack try this recipe. You will love it.
Ingredients:
1/2 pint of whipping cream
1 lb. box of light brown sugar
2 cups of pecan halves
2 tablespoons of butter, softened
Directions:
Mix whipping cream and brown sugar in a 4 quart microwave safe bowl. Microwave on high for 13 minutes. Quickly add pecans and butter, stirring to mix. Drop by teaspoon fulls onto a sheet of foil
ENJOY!
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 strips
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 -4 minutes per side, or until chicken is done. Next, transfer to hot sauce mixture and toss to coat. Repeat with remaining oil and chicken strips.
Two of our favorite things- squash casserole and cornbread dressing. This dish is some kind of good. When we first came up with this recipe we weren’t too sure about adding the cheese, but we did and it was so fine. It goes great with just about any meat. This dish can be made ahead of time and pulled out of the fridge and popped in the oven.
Cajun Squash Dressing
Ingredients:
½ cup butter
2 tablespoons bacon grease
¾ cup onion, diced
¾ cup celery with leaves, diced
½ small green bell pepper, chopped
1 tablespoon garlic, minced
5 cups yellow squash, sliced
Salt and pepper to taste
¼ cup spring onion, chopped
2 eggs, tempered
4 cups cooked cornbread, crumbled
2 buttermilk (frozen) biscuits, baked and crumbled
1 can cream of chicken soup 10 oz
Slap ya Mama (Cajun seasoning), to taste
1 cup cheddar cheese (optional)
Directions:
In a large skillet melt butter and bacon grease over medium heat. Add onions, celery, bell pepper and garlic and sauté for 5- 7 minutes. 
Add squash, salt and pepper and cook cover until squash is tender, approximately 20 – 25 minutes. 
Add spring onion and tempered eggs once squash is tender.
Combine cornbread, biscuits, cream of chicken soup, Cajun seasoning with squash mixture. 
Pour cornbread and squash mixture into a 13 x 9 x 2 greased casserole dish and bake in a preheated 400 degree oven for 40 – 50 minutes or until golden brown.
Remove from oven and add cheese and return to oven for 10 minutes or until cheese is melted.
This pizza consists of all the incredible flavors of Cajun country. We thought about the different flavors that we love from Cajun country and decide to create “The Bayou Babes Cajun Pizza”. From the sweetness of the caramelized onions to the savory flavors of the crawfish and andouille sausage simply makes this pizza “Sweet and Savory”.
Ingredients:
3 tablespoons butter, divided
2 tablespoons extra virgin olive oil
2 large onions, cut in half and sliced thin
Salt and pepper to taste
¾ pound Andouille sausage, removed from casing and chopped
8 ounces baby bella mushrooms, sliced
1 ½ cups Arugula
1 medium eggplant, peeled and cubed
3 chicken bouillon cubes
1 tablespoon butter
5 cloves garlic, minced
¼ cup flour
¾ cup heavy cream, room temperature
12 ounces Crawfish tails, drained and chopped
Cajun seasoning, to taste
2 French bread loaves, cut in half and cut diagonally
2 cups Gruyere cheese, grated
2 cup fresh mozzarella, grated
Directions:
Preheat oven to 350 degrees. In a large heavy bottom skillet, melt 2 tablespoons butter and olive oil over medium high heat. Add the onions, salt and pepper and stir to coat onions with butter and olive oil. Cook for about 10 minutes, stirring frequently. Reduce heat to medium to medium low and continue cooking for an additional 30 minutes or until onions have caramelized. Remove onions from pot. Add sausage and mushrooms to the pot and sauté for 10 minutes, or until mushrooms are tender. Stir in arugula and turn heat off. Meanwhile, boil eggplant in 3 cups water and bouillon cubes for 10 minutes or until tender, drain and return to pot. Add remaining tablespoon of butter and garlic and cook over medium heat until fragrant, about 5 minutes. Add flour and stir until flour is incorporated with eggplant. Slowly stir in heavy cream. Season crawfish tails with Cajun seasoning. Place the French bread on a large baking sheet and top with eggplant sauce and gruyere cheese. Add onions and the mushroom and sausage mixture to pizza crust (bread). Top with crawfish and mozzarella cheese. Bake for 15-20 minutes or until bread is crisp and cheese is melted.
Apple Crunch Pie
Ingredients:
6 apples, cored and sliced
1 tablespoon lemon juice
3 tablespoons water
1 ¾ cups sugar, divided
1 teaspoon nutmeg or cinnamon
2 stick butter, divided
1 cup flour
Directions:
Preheat oven to 350 degrees. Spray a 19x13x2 casserole dish. Arrange apple slices in casserole dish. Combine lemon juice and water and pour over fruit. Sprinkle 1 cup of sugar and cinnamon or nutmeg over the apples and then dot with 1 stick of butter. In a bowl combine ¾ cup of sugar, remaining butter (melted) and flour. Sprinkle over the top of apples. Bake for 30 minutes or until apples are tender and crust is golden brown. Serve warm with a scoop of ice cream.
Brown Sugar Chews
Ingredients:
1 stick butter
1 pound brown sugar
3 eggs, room temperature
1½ cups flour
1 ½ teaspoon salt
1 cup chopped nuts
1 teaspoon vanilla
Directions:
Preheat oven to 350 degrees. Spray 11×7 with cooking spray. In a small boiler, melt the butter. After the butter has melted add the brown sugar and turn the heat off. Stir until well incorporated. Next, stir in the eggs one at a time. Pour flour into the brown sugar mixture. Add the pecans and vanilla and stir until nuts are combined with brown sugar mixture. Pour the batter into the prepared pan and bake for 20 minutes. Dust with powdered sugar if desired.
This recipe is a family favorite – it just makes your soul feel good. Big Bo has brought a lot of comfort to a lot of our friends through this recipe. Many weekends we would have our girlfriends spend the night and most Sunday’s Big Bo would prepare this magnificent roast. We think that’s the only reason our friends would stay over was because of this divine piece of meat. Oh! Do not forget to serve this dish with steaming hot rice and some lite bread. This is a must!
Big Bo’s Pot Roast
Ingredients:
1 boneless beef chuck roast, 2½ – 3 pounds
Kosher salt, fresh ground black pepper and garlic powder, to taste
¼ cup flour
1 ½ tablespoons olive oil
1 tablespoon butter
1 ½ pounds petite gourmet red potatoes cut in half
1 pound carrots cut in bite size pieces
8 ounces whole mushrooms
2 -3 onions, quartered
4 cloves garlic, chopped
½ cup red wine
4 sprigs fresh thyme
2 tablespoons Worcestershire sauce
16 ounces beef broth
1 can cream of mushroom
Directions:
Preheat oven to 350 degrees F. Season the roast liberally with salt, pepper and garlic powder. Sprinkle the roast with flour. Heat the oil in a large iron skillet that is oven safe and has a lid. Brown the roast on all sides. Remove meat from pan and add the onion and garlic and cook 5 minutes. Next add potatoes, carrots and mushrooms and stir the vegetables so that they absorb the juices. Cook for about 3 minutes. Season the vegetables with salt and pepper. Remove vegetables from pot and turn heat to medium high heat. Add wine and deglaze pot. Place meat, vegetables and thyme back into the pot. Combine Worcestershire sauce, beef broth and cream of mushroom. Pour over beef and vegetables. Cover pan with lid and bake for 3 to 3 ½ hours or until tender. Remove thyme before serving.
This recipe is so versatile. I chose shrimp but you could use any seafood, combination of seafood, you can leave the seafood out and add beef or chicken or omit all of the meat. This can be used for a side dish or a main course.
Stuffed Eggplant
Ingredients:
2 large eggplant
Olive oil to coat eggplant
Salt and pepper, to taste
2 tbsp olive oil
1 clove garlic, finely chopped
1 medium onion, diced
2 medium ripe tomatoes, coarsely chopped
1 cup fresh mushrooms, rough chopped
1 bay leaf
1 tablespoon basil
3 tablespoons alouette garlic and herb cheese (or cream cheese)
¾ cup finely grated parmesan
1 tablespoon chopped fresh parsley
1 pound shrimp, peeled, deveined, and diced
1 egg, beaten
½ cup Italian bread crumbs
Extra parsley, chopped (for sprinkling)
Directions:
Preheat oven to 400 degrees. Halve the eggplant lengthwise. Place them in the baking dish, cut sides up. Drizzle generously with olive oil and season to taste.
Bake for 20 minutes or until tender. Scoop out the eggplant flesh with a spoon and mash it gently with a fork. In a skillet, heat the 2 tablespoons olive oil over medium heat. When it is hot, add the chopped garlic and onion to it. Cook mixture over medium heat, stirring often, for 2 minutes, or until the garlic is fragrant. Add the tomatoes, mushrooms, bay leaf, basil salt, and pepper.
Cook stirring often for 3-4 minutes and then stir in the eggplant flesh. Continue cooking, stirring occasionally, for 7 minutes or until the mixture is pulpy. Discard the bay leaf. Lower the oven temperature to 375 degrees. Stir in cheese, parmesan, parsley, shrimp, salt, and pepper into the eggplant mixture. Once the mixture has cooled, stir in the beaten egg and bread crumbs. Fill the eggplant shells back with the stuffing. Return the shells to the baking dish. Sprinkle with olive oil.
Bake the eggplant for 30-40 minutes or until shrimp is done and stuffing is hot. During the last 10 minutes of baking, sprinkle the reserved parmesan on top of the eggplant and sprinkle with parsley.
Girls, put your petticoats and hoop skirts on for this recipe. This recipe takes you back to a simpler place and time. Our mother has fond memories of these butter rolls being served to her as a child. She said that it was always a treat to retire to the front porch and listen to all the small town gossip of Smithville, Georgia while enjoying these butter rolls. One bite of this magnificent roll will have you dreaming of sweet summertime porch swinging. You are defiantly going to need a corset (aka spanks) after eating these.
Old Fashion Butter Rolls
Ingredients:
2 cups self rising flour
1 cup shortening
½ cup milk
1 stick butter, softened
¼ cup sugar
1 teaspoon cinnamon
For the Milk Sauce
2 cups milk
2/3 cups Sugar
1 ½ teaspoons vanilla
Directions:
Preheat oven to 350 degrees. Grease a 7×11 casserole dish. Pour flour into a large bowl. Cut shortening in until mixture looks like crumbs. Add the milk, and stir until combined. Do not over mix. Form a ball using your hands. On a floured surface, roll dough out into a large rectangle. Spread the butter equally over the top, and then sprinkle with 1/4 cup sugar and cinnamon. Roll up tight like you are making cinnamon rolls. Pinch ends to seal. Cut into 12 equal slices. Place cut side down in baking dish. In a saucepan, heat remaining milk, sugar and vanilla until bubbles form. Remove from heat, and pour over top of rolls. Bake 30-40 minutes.
Sass! 