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!
Our mother has been making pimento cheese for us forever. Pimento cheese is so easy to make and this recipe is great. Our dear friend Jamie hated pimento cheese until she tried Mom’s.
Serve with crackers, on a bed off lettuce, on a sandwich or grilled. The sisters like to make a sandwich, add sliced tomatoes and bacon and grill. Try a scoop on your grilled burger, now that’s some good eating.
Pimiento Cheese
Ingredients:
4 cups sharp cheddar cheese, at room temperature and finely grated
3 cups monetary jack cheese,at room temperature, finely grated
3 tablespoons grated onion
2 4 ounce jars pimiento, with juice
1 cup mayonnaise
4 ounces cream cheese
1 teaspoon garlic powder
1 teaspoon Worcestershire sauce
1/2 teaspoon white pepper
Directions:
Mix all ingredients together in a large bowl. Chill
Growing up we always had cookouts on the weekends. Paula, Jimmy and the boys would come over and those were always such good times. Mom and Paula would get in the kitchen and make all of the fixins for the dinner. Dad and Jimmy would be in charge of charcoaling the meat. The kids would play in the yard waiting like little heathens and heathenetts for the dinner bell to ring. Mom and Paula made these potatoes for us a lot. It was always such a treat when we had these.
Double Baked Potatoes
Ingredients:
4 large russet potatoes
Olive oil, for coating potatoes
6 tablespoons butter
½ cup sour cream
½ cup mayonnaise
3 tablespoons heavy cream
¼ cup chopped green onion
Salt, pepper and garlic powder
½ pound bacon, cooked, drained and crumbled
1½ cup grated Monterey Jack cheese, divided
Directions:
Preheat oven to 350 degrees. Coat the potatoes with olive oil and place on a baking pan. Bake the potatoes for 1 hour and 15 minutes or until very soft. Allow to cool. Cut potatoes in half, lengthwise. Scoop potatoes from the skin into a large bowl. Mash the potatoes with a potato masher, add butter. In a separate bowl combine sour cream, mayonnaise, cream, green onion, salt, pepper, garlic powder, bacon and ¾ cup of cheese. Fold sour cream mixture in with potatoes. Taste potato mixture and season to taste. Scoop the potato mixture into the shells. Line a broiler pan with aluminum foil. Place potatoes on broiler pan and return to oven for 30 minutes. Remove pan and add remaining cheese to the top of the potatoes. Bake until cheese has melted and potato mixture is heated throughout. These can be made ahead of time and can be frozen.
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.
Fruit Salad
Ingredients:
2 bananas sliced
1 apple cubed
1 avocado sliced
1 can of mandarin oranges, drained
½ cup sliced strawberries
1/4 cup raisins
¼ cup of toasted pecans
Dressing
1/4 cup orange marmalade melted
½ teaspoon of splenda
2 tablespoons of orange juice
3 tablespoons of vegetable oil
Juice from 1 lemon
1/4 teaspoon salt
1/4 teaspoon coarse ground mustard
Directions:
Combine the fruit, raisins, and nuts in a glass bowl. Combine ingredients for dressing. Add the dressing and stir gently. Serve on a bed of salad greens.
Ingredients:
1 cup flour
1 stick butter
1 cup nuts, chopped (optional)
1 large box Chocolate pudding, low fat
2 cups milk, 1%
1/4 cup low cal granulated sugar (like splenda)
1/4 cup powdered sugar
1 8 ounce block reduced fat cream cheese
1 large tub reduced fat whipped cream
Directions:
Preheat oven to 350 degrees. Combine flour, butter and nuts (if desired). Bake for 15 minutes and let cool completely. Add milk and pudding mix to a large bowl and use a hand mixer to combine. In another bowl combine cream cheese and sugar using hand mixer. Add 1 cup of whipped cream to the cream cheese mixture. Top crust with cream cheese mixture. Add remaining whipped cream to the top. Chill before serving.
Litlle Sissy’s Chocolate Beignet’s
Ingredients:
2 ½ tablespoons corn syrup
½ cup heavy whipping cream
8 ounces chopped milk chocolate chips
2 sheets puff pastry dough, thawed but still cool
1 egg
¾ cup powdered sugar
Directions:
Mix corn syrup and cream in a double boiler, bring to a boil. Put the chocolate chips in a bowl and pour hot cream on top. Stir chocolate until smooth. Chill in the refrigerator, stirring often, until firm, about 25 minutes. Meanwhile, line 2 baking sheets with parchment paper. On a lightly floured surface roll each pastry dough sheet into a 12-in. square. Cut each square into 16 smaller squares and transfer to a lined baking sheet. In a bowl, lightly whisk egg and 1 tablespoon of water. Brush over the pastry squares. Spoon about 1 teaspoon of chocolate mixture into the center of each square. Fold 1 corner of each square over, making a triangle. Press edges to seal. Freeze for 1 hour. Preheat oven to 400 degrees and bake beignets until golden brown, about 15 minutes. Turn pan once during baking. Let cool for 5 – 7 minutes. Sift powdered sugar on top of beignets. Serve immediately.
We love the spiciness from the jalapenos and the sweetness from the mango salsa. They work very well together. If you like it hot a hell, then leave the seeds and veins with the jalapenos. If you are a wimp, and don’t like it so hot, then go on ahead and remove the veins and seeds.
Spicy Chicken Thighs with Mango Salsa
Ingredients:
2½ – 3 pounds chicken thighs, skinned and deboned
3 jalapeño peppers (remove veins and seeds for a milder flavor)
4 cloves garlic, minced
3 spring onions, chopped (green and white)
¼ cup reduced sodium soy sauce
½ cup vegetable oil
1 tablespoon fresh lime juice
2 tablespoons cilantro, chopped
Salt and pepper, to taste
Directions:
Pulse peppers, garlic, and spring onions in a food processor. Slowly drizzle soy sauce, oil and lime juice. Add cilantro. Poor marinade over chicken thighs and marinate for 1-3 hours. Remove chicken from marinade and discard marinade. Place chicken on a lined baking sheet and season with salt and pepper to taste. Bake chicken in a preheated 375 degree oven for 30-45 minutes or until chicken is done. Chicken is also great on the grill.
Mango Salsa
Ingredients:
1 ripe mango, peeled, pitted and diced
½ red onion, chopped finely
1 teaspoon of Jalapeño, minced (remove ribs and seeds for a milder taste)
¾ cup cucumber, peeled and diced
2 ½ tablespoon fresh cilantro leaves, chopped
2 tablespoons fresh lime juice
Salt and pepper to taste
Directions:
Combine all of the ingredients in a bowl and season with salt and pepper to taste and serve on top or on the side of chicken thighs.
Our family friend, Opal Cannon, gave us this recipe and we love it. When she first told us about it we were not so sure about using mountain dew but we were so glad we did. This dessert is inexpensive, easy and yummy. It is great with peaches or apples. If you choose apples you can sprinkle with cinnamon and walnuts. Don’t forget to top it with vanilla ice cream.
Ingredients:
2 cans of crescent rolls, separated
2 – 3 fresh peaches cut into 6 sections
1 cup of real butter melted
1 ½ cups sugar
1 ½ cups Mt. Dew
Directions:
Wrap each 1/8 of a peach section in crescent roll dough. Place in lightly greased baking dish. Melt butter and mix with sugar, spread over peaches. Pour Mountain Dew over peaches. DO NOT STIR. Bake uncovered at 350 degrees for approximately 45 minutes. Can be served with ice cream or whipped cream.
Sass! 