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Recipe of the Week

Dump Cookies

Dump Cookies

Ingredients:
2 ¼ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
2 sticks butter, softened
¾ cup granulated sugar
¾ cup packed brown sugar
1 teaspoon vanilla extract
2 large eggs
¾ cup Heath English Toffee Bits
½ cup butter Scotch morsels
¾ cup semi sweet mini chocolate chips
1 cup chopped nuts

Directions:
Preheat oven to 350 degrees. Sift the flour, baking soda and salt in small bowl. In a mixer combine butter, granulated sugar, brown sugar and vanilla extract until creamy. Add 1 egg at a time, beating after each addition. Gradually add in the flour mixture, slowly. Stir in morsels and nuts. Drop by rounded tablespoon onto greased baking sheets. Bake for 10 to 12 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

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Crock Pot Cajun Corned Beef and Cabbage

With St. Patrick’s Day just around the corner why not try this recipe with a little twist. Try it Cajun style! My family does not particularly like corned beef and really frowned upon me making it. But let me tell you they loved it! They ate every bite. Hope you will try it! Enjoy!

Ingredients

1 medium onion, cut into wedges

10 small red skinned potatoes

3 cups Beef Broth

3 garlic cloves, minced

1 bay leaf

2 tablespoons Slap Ya Mama Cajun Seasoning

2 teaspoons Louisiana Hot Sauce

1/2 teaspoon pepper

1 (3 pound) corned beef brisket with spice packet, cut in half

1 small head cabbage, cut into wedges

Directions

Place the onions, potatoes in a 5-qt. slow cooker. Combine beef broth, garlic, bay leaf, Cajun seasoning, hot sauce, pepper and contents of spice packet; pour over vegetables. Top with brisket and cabbage. Cover and cook on low for 8-9 hours or until meat and vegetables are tender. Remove bay leaf before serving.

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Brussel Sprouts with Bacon and Honey Mustard

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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What’s for Breakfast? Creamed Spinach and Sausage Quiche

I had a bunch of spinach that needed to be cooked so I came up with this recipe.  Andy and I loved it.  It was so creamy and yummy. 

Ingredients:

4 packed cups fresh baby spinach

3 tablespoons butter

4 scallions, chopped

2 tablespoons flour

2/3 cup whipping cream, divided

Salt and pepper to taste

¼ teaspoon nutmeg

1 pound ground sausage, drained

1 clove garlic, minced

1 cup sharp cheddar cheese

3 Eggs

¾ cup heavy cream

Deep dish pie crust

 

Directions:

Melt butter in a large skillet and add spinach and scallions, wilt spinach.  Add flour all at once and stir until well blended.  Cook for 3 minutes, stirring often.  Add 2/3 cup cream, stirring until thickened.  Add salt, pepper and nutmeg.  Meanwhile, brown sausage and add garlic close to the end of browning.  Drain sausage and combine with spinach mixture, allow cooling.  Pour sausage and spinach mixture into bottom of pie shell.  Top with cheese.  Whisk eggs and remainder of cream and season with salt and pepper.   Slowly pour egg mixture over cheese, use a fork to incorporate eggs with sausage mixture.  Place on a lined cookie sheet and bake in a preheated 350 degree oven for 50-60 minutes or until eggs have set.

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Chicken, Spinach and Mushroom Puffs

Had this for lunch today and it was delicious. 

Chicken, Spinach and Mushroom Puffs

 

Ingredients:

2 -3 chicken breasts

¾ cup Italian dressing

2 tablespoons butter

1 tablespoon olive oil

1 large onion, cut in half and sliced thin

2 cups fresh mushrooms, rough chopped  

4 cups baby spinach

¼ cup parmesan cheese, plus 2 tablespoons for sprinkling  

8 slices Muenster cheese

Salt, pepper, and garlic powder to taste

2 sheets Puff pastry, thawed

1 egg

1 tablespoon water

 

Directions:

Marinate chicken breast in Italian dressing for 4-8 hours.  Remove chicken from marinade, discard marinade.  Bake the chicken in a 350 degree oven for 45 minutes-1 hour or until chicken is done, increase oven temperature to 400 degrees.  Allow chicken to rest for 5 minutes and then cube chicken.  Meanwhile, in a large skillet, melt butter and oil, sauté onions over medium high heat for 8-10 minutes, stirring occasionally.  Reduce heat to medium and continue cooking onions for an additional 5 minutes.  Add mushrooms to the onions and continue to cook for 7-10 more minutes.  Add spinach and cook until wilted. Add parmesan cheese and cubed chicken to spinach mixture and season with salt, pepper and garlic powder. Line a cookie sheet with parchment paper.  Place one puff pastry on cookie sheet and place 4 slices of cheese on tops.  Spoon ½ of the spinach and chicken mixture on to the sheet of puff pastry.  Roll puff pastry up like a jelly roll.  Brush roll with egg mixture and sprinkle garlic powder and parmesan cheese on top.  Repeat using second sheet and the rest of chicken and spinach mixture.  Bake for 35-40 minutes or until golden brown.

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Show Some Love with Chocolate Beignet’s!

Good Morning Grocery Lovers and Happy Valentines to all of you! Hope your day is filled with lots of LOVE and Happiness! You must show your love by making these Chocolate Beignet’s this morning! They are just so lovely for you and your sweetheart to share together!

Little 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.

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Sha Bam Shrimp

While on vacation we had dinner at one of our favorite restaurants. We ordered a particular appetizer and it was to die for. So with that being said the sisters had to come home and formulate a recipe similar to what we had experienced. We are here to tell you it is GET IN MY BELLY GOOD!

Sha Bam Shrimp

Ingredients:
1 pound shrimp, peeled and deveined
Salt and pepper
1 cup vegetable oil
½ cup of corn starch
¼ cup of mayonnaise
1/8 cup Thai Sweet Chili Sauce
1 tablespoons Sriracha chili sauce
Shredded lettuce
1 spring onion with tops, diced

Directions:
In a large frying pan heat oil to medium high heat. Dredge shrimp in corn starch and fry shrimp until lightly brown. Mix remaining ingredients and toss shrimp in mayonnaise mixture. Serve on a bed of lettuce and top with spring onions.

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Shrimp Rangoons

Try these at your Super Bowl Party. They are definitely a crowd pleaser.

Shrimp Rangoons

Ingredients:
1 tablespoon olive oil
2 spring onion, diced
2 cloves garlic, minced
4 dashes Louisiana hot sauce, or to taste
8 ounces cream cheese
½ pound medium shrimp, deveined, peeled and chopped
1 12 ounce package won ton wraps
Garlic, Salt and pepper, to taste
Oil for frying

Directions:
In a medium sauce pan sauté the green onions and the garlic until the garlic fragrant, about 3 minutes. Add shrimp to pan and sauté until pink, about 2 minutes. Combine Louisiana Hot Sauce, shrimp, cream cheese, onions and garlic. Take1 won ton wrap and put 1 teaspoon of cream cheese mixture in the middle of the wrap, fold in half, brush edges with water or eggs to seal. Bring corners together and overlap and seal. In a large skillet heat the oil to 350 degrees. Turn once and cook for about 1 minute. Drain on paper towels.

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Chantilly Potatoes

These potatoes are great with steak, pork or chicken. This is a new favorite of the sisters. We hope you enjoy.
Chantilly Potatoes

Ingredients:
4 medium baking potatoes
1 medium onion, sliced
½ cup heavy cream
4 tablespoons butter, melted
½ tablespoon garlic powder
½ tablespoon onion powder
Salt and Pepper to taste
3 tablespoons fresh parsley, chopped
1 cup of shredded sharp cheddar cheese

Directions:
Peel and slice potatoes as for French fries. Put a big piece of foil on a large baking sheet. Place potatoes and onions in the center of the large piece of foil. Pour cream and butter over potatoes. Season the potato and onion mixture with garlic, salt, and pepper. Top with parsley and cheese. Seal foil, making a packet and bake for 50 – 60 minutes. Serve in basket in foil packet.

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