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Recipe of the Week

“Sho Nuff” Crock Pot Louisiana Sweet Potato Souffle

When you give Thanks, you will get Thanks! You will certainly get plenty of Thanks when you serve up this scrumptious dish. This dish works excellent in a crock pot. The beauty of using a crock pot is it frees up the stove or oven and it allows you to load up the ingredients and walk away. This is a clever way to enjoy all your family and friends this Thanksgiving holiday.

* In Louisiana there is a tradition of Lagniappe, which means a little something extra! The Lagniappe for this recipe is to add raisins on top for that extra goodness.

Ingredients

1- can sweetened condensed milk

2 -29 ounce cans sweet potatoes, drained and mashed

1/2  teaspoon cinnamon

1/4 teaspoon ground clove

1/4 teaspoon nutmeg

1/4 cup brown sugar

1/4 cup apple sauce

2- eggs, beaten

Topping:

1 cup pecans (whole or chopped)

2 Tablespoons butter, melted

2 Tablespoons flour

1/2 cup brown sugar

Directions: 

Spray interior of crock pot with Pam or grease with butter by hand.
In a large mixing bowl, blend sweetened condensed milk, sweet potatoes or yams, cinnamon, nutmeg, ground cloves, brown sugar, eggs and apple sauce.
Once well mixed, pour carefully into crock pot.

Topping:

In a medium bowl, combine brown sugar, flour and melted butter. Add pecans. Stir well.
Spread the mixture over the sweet potatoes.
Cover, and cook on High for one hour; cook three hours on Low. I turn the crock pot back to High for the last hour.  If you need to make this early in the day, it will be fine to let it cook six or more hours on Low.  Just do not open the lid!

 

3

Pumpkin Cinnamon Roll Cake

Well the sisters have become a little passionate over pumpkin! I guess because it really ranks superior around our house this time of year. We had made a cinnamon bun cake earlier this week and thought it would be mighty fine to change it up with adding pumpkin. Well, I am here to tell you it was Sweet and Savory! 

This is an excellent cake to take to a festive social gathering or just to have at home. It gives your home such a breathtaking aroma while it’s baking. It is so easy to make and very inexpensive. Hope you will give it a try!

What you need

  • 1 (18.25 ounce) package yellow cake mix
  • 3/4 cup vegetable oil
  • 4 eggs
  • 1 cup of canned pumpkin puree
  • 1 cup brown sugar
  • 1 tablespoon ground cinnamon
  • 2 cups confectioners’ sugar
  • 4 tablespoons milk
  • 1 tablespoon vanilla extract

Directions

1. Preheat oven to 325 degrees F

2. In a large mixing bowl, combine cake mix, oil, eggs and pumpkin. Stir by hand approximately 50 strokes, or until most large lumps are gone. Pour half of the batter into a greased bundt cake pan. Combine the brown sugar and cinnamon, and sprinkle over the batter in the cake pan. Spoon the other half of the batter into the cake pan, covering the brown sugar and cinnamon. Twirl the cake with a butter knife or icing knife until it looks like a honey bun (or whatever design you want to make).

3. Bake in preheated oven for 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Frost cake while it is still fairly hot. Serve warm.

To make the frosting: In a small bowl, whisk together the confectioner’s sugar, milk and vanilla until smooth.

1

Pumpkin Bread

I love the smells of fall. My kitchen is smelling so yummy. I have a pot of coffee on, fall candles burning and pumpkin bread in the oven. I fell in love with pumpkin bread last year. I had never been a huge fan of pumpkin but ordered a slice at Starbucks and fell deeply in love. I got tired of paying all that money for one slice of bread so I decided to make it myself. I know Andy got so tired of eating pumpkin bread. I made pumpkin loaves, loaves with nuts, loaves with chocolate chips, pumpkin muffin, ooey gooey pumpkin cake and pumpkin rolls. This year I am hooked on making desserts with pumpkin again. Sister and I made a pumpkin trifle that was out of this world (it is on our holiday menu for fall, you should order it). We also made a triple delight (millionaire pie) with pumpkin pudding. It was great too.

What are some of your favorite desserts with pumpkin?

I hope you will enjoy this recipe!

Pumpkin Bread

Ingredients

3 cups sugar

1 cup vegetable oil

4 eggs, lightly beaten

16 ounces canned pumpkin

3 1/2 cups flour

2 teaspoons salt

2 teaspoons baking soda

1 teaspoon baking powder

1 teaspoon nutmeg

1 ½ teaspoon cinnamon

2/3 cup water

 

Directions

Preheat oven to 350 degrees

Spray and flour (2) 9 by 5 loaf pans

Stir together sugar and oil

Stir in eggs and pumpkin

Combine dry ingredients in separate bowl

Blend dry ingredients into wet mixture, add water

Divide batter between two loaf pans

Bake for 30 to 40 minutes or until done

Let stand for 10 minutes

Remove from pans and cool

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2

Teaching an Old Dog New Tricks


We have been having a ball in the kitchen with Maurice. He found a bunch of his mothers recipes and brought them to us. We made his mothers cinnamon roll cake and it was delicious. We will post the recipe later. Check out Mo Mo doing his famous dance the Bus Driver.

1

Dried Beef Dip or Creamy Smoked Salmon Dip

  • 2 (8-ounce) packages cream cheese, softened
  • 1 (8-ounce) container sour cream
  • ¼ cup of mayo
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon white pepper
  • 2 (2-ounce) jars dried beef, chopped
  • ½ cup red bell pepper, chopped  
  • 1/4 cup finely chopped green onion
  • 1/2 cup chopped walnuts  
  • 1 tablespoon unsalted butter
  • Assorted crackers or bagel chips

Preparation

  • Beat first 5 ingredients at medium speed with an electric mixer until blended; stir in beef, bell pepper, and onion. Spoon into a 2 1/2-quart baking dish;
  • Toast walnuts in microwave for 3 minutes with butter. Sprinkle nuts on top of dip.  .
  • Bake at 350° for 20 minutes. Serve immediately with crackers or bagel chips.

 Creamy Smoked Salmon Dip: Substitute 4 ounces smoked salmon for dried beef, Omit chopped nuts.

 

Note- The dried beef is real salty.  You can lightly rinse beef to reduce salt.

0

Crock Pot Cajun Chili

Well I have a lot to say today, first of all what a dominating performance by LSU in their 45-10 win over Auburn yesterday! In front of the second largest crowd in Tiger Stadium history (93,098), LSU completely dominated a good Auburn team in all three phases of the game – offensive, defense and special teams. The 35-point margin of victory was the largest ever in the 46-game series against Auburn dating back to 1901.

I have to confess that I had to tape the game and watch it later. That is something I really do not like to do. My Saturdays are such a ritual, I always cook and do my blogging and watch my football team. Yesterday was an exception, my daughter had an opportunity to attend a workshop with our good friend Marla that has a great talent company called It’s a F.A.C.T. I just have to tell you how impressed I was with all the unbelievable talent right here in Albany, GA! These kids are not only talented, but they are kind, good-hearted children. You can just tell they were raised right. I have a feeling these kids will go far with their acting careers. I was so grateful that I let my selfishness go out the window and spend the day with this astonishing group of kids. Their parents must be swollen with pride with them and Marla for their commitment to this outstanding program. What a great Saturday to spend with Alli and all these beautiful children.

Also, today is my Savory sister’s 1-year anniversary and I want to wish her and her husband Andy a very happy anniversary! One year ago, Amy and I along with some wonderful friends and family pulled together an extraordinary event. Yes, Amy and I planned, cooked, decorated, facilitated, and directed her entire wedding. Can I just tell you it was absolutely grand. If it were not for all our friends and our beautiful stepmother we would have never accomplished this beautiful event. We had such an enormous time and the food was to die for. It is quite amazing what you can accomplish with a little help from your friends and family!

With all this being said, here is our recipe for Crock Pot Cajun Chili! This is an easy recipe and you can even make it the night before. It is better the next day. It is really lip smacking good! Hope you enjoy!

What you need

 1 lb of ground beef

1 lb ground pork

1 bell pepper (diced)

1 sweet onion (diced)

1 tablespoon minced garlic

2 tablespoons chili powder

2 teaspoons ground cumin 

2 cans of Rotel tomatoes

1 can of crushed tomatoes

1 can of pinto beans

1 can of black beans

1 can of dark red kidney beans

1 can of sweet whole kernel corn

2 teaspoons Slap Ya Mama Cajun Seasoning

Dash of Louisiana Hot Sauce

2 cups shredded cheese

Chopped green onions (for garnish)

 What to do

First go ahead a turn you crock pot on to medium heat so it can get hot. In a skillet, cook beef and pork over medium heat add in onions, bell pepper and garlic cook until meat is no longer pink and veggies are tender; drain. Transfer to a slow cooker. Add the next ten ingredients. Cover and cook on low for 8-10 hours or on high for 4 hours. Garnish individual servings with cheese, green onions and sour cream if desired.

 

1

Easy Pop up Pies

  • 2 tablespoons of butter
  • 2 large cooking apples, peeled, cored, and sliced, or 1 can apple pie filling
  • ¼ cup sugar
  • ¼ cup  brown sugar
  • 1/2  teaspoon ground cinnamon
  • ½ teaspoons of nutmeg
  • 1 teaspoon lemon juice
  • 1 (8-piece) container refrigerated flaky pop up biscuits
  • 2 tablespoons water
  • 1 tablespoons of ground cinnamon, 2 tablespoons of sugar, 2 tablespoons of powdered sugar, 2 tablespoons of brown sugar

Directions

 Add the butter, apples, sugar, cinnamon and lemon juice to a large microwave safe bowl and cook for 4-6 minutes

When the filling is cool, roll the biscuits out on a lightly floured surface so that each biscuit forms circle

Place 2 to 3 tablespoons of the filling on each biscuit circle and seal by pressing the edges with the tines of a fork.

Preheat deep-fryer with oil to 350 degrees

Add the pies to the oil and cook until both sides are golden brown

Place on a plate with paper towels to drain excess grease

Sprinkle sugar and cinnamon mixture over the pies

Serve immediately

1

Crock Pot French Dip

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

Place all ingredients in a sprayed crock pot
Cook on low for 8 hours
Serve with French rolls and your favorite cheese

0

The Queens Potatoes

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The Queens Potatoes  

4 medium tomatoes

2 pounds of potatoes, peeled and chopped

8 tablespoons of butter

2 cloves of garlic, minced

½ cup of diced onion

1 egg, tempered (with potatoes after mashed)

½ cup of mayonnaise

Salt and Pepper

¼ cup of grated parmesan cheese

 

Directions

Cut tomatoes in half and scoop out seeds and pulp, invert to drain

Place potatoes in boiling salted water and boil until tender, approximately 14 – 16 minutes

Melt 8 tablespoons of butter in a skillet and sauté onions and garlic until onions are translucent 

When potatoes are ready, drain and shake in a pan over medium heat until dry

Mash potatoes and add butter and onion mixture, tempered egg, mayonnaise and salt and pepper

Blot the inside of the tomatoes with a paper towel and salt and pepper inside of tomatoes

Pipe potatoes into tomatoes and sprinkle with parmesan cheese

Place in lined broiling pan and bake in a preheat 425 degree oven for about 10 minutes

 

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