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Recipe of the Week

Large Marg’s Cheesy Onion Bread

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Our family friend shared this recipe with us and it is some kind of good. This bread goes great with chili or soup.

Large Marg’s Cheesy Onion Bread

Round up-
1 tablespoon butter
¾ cup Vidalia onion, diced
2 spring onions, diced with tops
1 beaten egg
½ cup of milk
1 ½ cups biscuit mix
1 cup Monterey Jack cheese, shredded and divided
3 tablespoons melted butter
2 tablespoons parsley, chopped


Make it-
Heat you a medium sized skillet over medium heat. Add the butter and Vidalia onions and cook until translucent. Remove from heat and stir in spring onions and set to the side. In a medium bowl whisk your egg and milk together and then add your biscuit mix. Stir only until mix is just moistened. Add the onion and butter mixture to the bread mix. Next, fold in half of the grated cheese. Spread dough in greased 8×1½ inch round cake pan. Drizzle melted butter and parsley over the top. Doesn’t that look good? Bake at 400 degrees for 15 minutes. Remove from oven, sprinkle with remaining cheese and continue baking until cheese has melted, about 5 minutes or so.

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South Georgia Caviar

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This recipe is so easy and versatile and makes great use of all those cans of beans that you already have in your pantry. You can use any kind of beans that you have on hand. This recipe can be served as a side, on a bed of salad greens or as a dip.

South Georgia Caviar
What you need-

1 15.5 oz can black beans, drained
1 15.5 oz can small red beans, drained
1 7 oz. can Mexicorn, drained
1 small onion, diced
½ cup bell pepper (combination of orange, red and green), diced
3 green onion, diced
2 tablespoons cilantro, chopped (additional for garnish)
Zesty Italian Dressing

What to do-
Dump the first 7 ingredients into a mixing bowl. Add dressing to your likings. Put in a pretty glass bowl and garnish with cilantro. Toss in fridge for several hours and let all of those flavors come together.
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The Griff’s Pasta Salad (For a Crowd)

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This is a friend of ours wonderful pasta salad recipe and we have used this for all kinds of parties and events. This is my favorite pasta salad recipe. The ravioli makes this pasta salad the bomb digity. This recipe makes a heap of pasta salad. So, if you are not trying to feed a crowd you may want to half the recipe.

The Griff’s Pasta Salad (For a Crowd)

What you are going to need for the Pasta Salad-

2, 12 ounces packages angel hair pasta
1, 12 ounces refrigerated package mixed cheese tortellini
1, 9 ounces refrigerated package four cheese ravioli
Salt to taste
½ cup vegetable oil
½ cup olive oil
½ pound Genoa salami cubed
2, 14 ounce cans quarter artichoke hearts, drained and chopped
2 cans 2.25 ounces of sliced California olives, drained
½ cup roasted red peppers
2\3 cup chopped green onions and tops
16 ounces fresh mozzarella, crumbled
1 cup mayonnaise
2 tablespoons hot sauce
½ teaspoon Worcestershire
½ cup vegetable oil
Salt and white pepper to taste

This is how it’s done-
Cook the pasta according to package instructions. Drain all pasta. This is going to be a lot of pasta to work with and it is hard to work with it all at once. Trust us we have made this pasta salad a lot. So with that being said, we are going to give you a little hint here. Work in 2-3 different batches and then mix it all together at the end. So go on and split up the pasta in 2-3 different mixing bowls. Toss the pasta with the vegetable and olive oil. In a separate bowl you are going to want to combine the salami, artichoke hearts, olives, roasted red peppers, green onions with the tops and mozzarella. Divide that up between the pasta bowls and stir it around. It is easiest and fastest to use your clean hands. Now get you another mixing bowl out and combine your mayonnaise, hot sauce, Worcestershire and vegetable oil. Now divide the dressing up between the bowls of pasta and vegetables. Get in there good and mix it up with your hands. It will take forever if you try to use a spoon. Add a little salt and white pepper to each bowl and mix it up good. We are almost done here. Now get what you are going to serve it in and combine all of the pasta together in that bowl. Refrigerate until ready to serve.

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Blue Cheese Chips

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This recipe is super sonic simple and it is the sho nuff.

Blue Cheese Chips

This is what you need-
5 cups of Zapp’s Kettle Chips
½ cup of diced tomatoes, drained
½ cup of spring onions with tops, chopped
½ lb. of bacon, cooked and chopped (optional)
¾ cup of Blue cheese crumbles

This is what you are going to do-
Place chips on a pizza stone or baking sheet. Layer tomatoes, onions, bacon and blue cheese.
Broil on high until cheese is melted approximately 2 – 3 minutes, watching carefully.
Serve immediately

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Blue Cheese Chips

20130807-051413.jpg

This recipe is super sonic simple and it is the sho nuff.

Blue Cheese Chips

This is what you need-
5 cups of Zapp’s Kettle Chips
½ cup of diced tomatoes, drained
½ cup of spring onions with tops, chopped
½ lb. of bacon, cooked and chopped (optional)
¾ cup of Blue cheese crumbles

This is what you are going to do-
Place chips on a pizza stone or baking sheet. Layer tomatoes, onions, bacon and blue cheese.
Broil on high until cheese is melted approximately 2 – 3 minutes, watching carefully.
Serve immediately

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Louisiana Hot Sauce Chicken Fries

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We love these chicken fries! These are certainly a crowd pleaser. These fries are positively “Sweet and Savory”! These are great for an appetizer, main dish or made into a sandwich. You know the sisters love us a sandwich!

Get these things-
For the sauce-
1/3 cup Wing Sauce (Louisiana Hot Sauce)
½ stick butter, melted
1 Tbsp. Honey

For the chicken fries-
1 lb. boneless, skinless chicken breast( halves, sliced length wise into ½ inch wide strips)
Louisiana Hot Sauce chicken wing seasoning, to taste
1/3 cup all purpose flour
¼ cup vegetable oil, divided

Make it-
Whisk together hot sauce, butter and honey in a large bowl and set to side. Season chicken strips with the Louisiana hot sauce wing seasoning. Toss chicken with flour in a large Ziploc bag until coated; shake off excess flour. Heat you about 2 tbsp. of oil in a large sauté pan over medium high heat; add half the chicken strips and sauté until browned. This will take you about 2 minutes per side. Next, transfer to hot sauce mixture and toss to coat. Repeat with remaining oil and chicken strips.

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Peanut Butter Oreo Delight

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This is such a sinful pie. The Sister’s do love them some layered anything. The peanut butter works really well with the chocolate pudding and the cream cheese mixture. Each layer is so creamy and delicious. This is so easy to prepare and a wonderful dessert to take to any gathering. We like to top each plate or bowl of dessert with an Oreo cookie.


Peanut Butter Oreo Delight

What you will need-
35 Oreo Cookies
6 tablespoons butter (melted)
8 ounce package Cream Cheese, softened
1 cup powdered sugar
3 cups plus 2 tablespoons cold milk, divided
16 ounces whipped Topping, thawed, divided
2 packages (3.4 ounce each) Vanilla Flavor instant Pudding
1/3 cup peanut butter

Time to make it-
Get your food processor out and process cookies in food processor until fine crumbs form. If you don’t have one or you don’t feel like getting it out, you can put the cookies in a Ziploc bag and beat the hell out of it until you have fine crumbs. Next add your butter to the cookies and mix it up real good. Get your old trusty 13×9 inch casserole dish out and press the cookie crumbs in the bottom. Pop it in the fridge for about 10 minutes or so. While that is chilling out, beat your cream cheese, sugar and 2 tablespoons of milk until well blended. Add you about ½ of the whipped topping; mix well and give it a little taste. That’s some good stuff. Dump mixture on top of cookie crumbs and spread evenly. Next, beat the pudding mix and remaining milk in large bowl for about 2 minutes. Add your peanut butter to the pudding and mix well. Go on and get you a little taste of that too. Dump the pudding on the cream cheese layer and spread it evenly. Let stand for about 5 minutes or until thickened. Top with remaining whipped topping. Refrigerate for about 4 hours before serving.

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Little Sissy’s French Toast Casserole

We know how it is when you have a house full of hungry people wanting something good to eat and the hostess of the mostess has limited time to prepare breakfast. You want to impress those guests but you got so much else to be doing. That’s why the sisters love breakfast casseroles. Our stepmother Sandi always has some sort of breakfast casserole when we go to visit. It makes life so much easier and it makes your guests think you have worked so hard. We love this because it is inexpensive to make, you can make it ahead of time and it is get in my belly good. Need we say more? Hope your family enjoys this recipe as much as ours does.

French toast

Stuff you need-

1 loaf, French bread, cubed or sliced
8 eggs, lightly beaten
3 cups half and half
¼ cup sugar
1 teaspoon vanilla extract
½ teaspoon cinnamon
½ teaspoon salt
TOPPING:
1 stick butter
3 tablespoons sugar
¾ cup brown sugar
1 cup pecans, chopped
2 teaspoons ground cinnamon
1 cup of maple syrup
3 tablespoons butter

What to do with the stuff-
Go on and grease you up a 13 x 9 baking dish. Next, line your dish with the French bread. Get you a big ole bowl out and whisk the eggs, half and half, sugar, vanilla, cinnamon and salt. Pour that yummy egg mixture over the French bread. Now wasn’t that easy? Cover and pop it in the fridge and let it soak up all that goodness for about 8 hours. Now the 8 hours are up and you are ready to feed that demanding family of yours. Before you pop this in the oven your gonna want to take it out the fridge and let it sit for about 45 minutes to 1 hour. While you are taking the chill off of the casserole you can make the topping. The sisters love them some toppings. Get you 1 stick of butter and add sugar, brown sugar, nuts and cinnamon. Use a fork and work these ingredients together, let them get to know one another. Sprinkle the topping over the bread. Go on and preheat your oven to 350 degrees. You gonna want to bake the casserole for 45 minutes to an hour or until a knife inserted near the center comes out clean. Take it out of the oven and smell it. Don’t that smell good? This is going to kill you but you need to let it sit for about 5 minutes or so. You don’t want to burn your mouth up. While that’s cooling make that extra goodness. Now when we listed the ingredients for the extra goodness, we said it was optional. It is optional bet we do highly recommend it. So just go on and do it- In a small pot warm syrup and butter. That’s it! Let your guest pour this over the top of the casserole.
French toast 2

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Egg and Olive Salad

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Amy- I know this may sound a little strange, but strange is my middle name. I am here to tell you that eggs and olives make a great little combo. The strong salty briny olives work wonderfully with the egg salad. It is great for a sandwich, served on a bed of salad greens or served as a dip. Amy and I do love us some dip and are known for turning just about anything into a dip.

Egg and Olive Salad
Things you will need-
6 cups water
6 eggs
2 tablespoons vinegar
2 tablespoons onion, finely chopped
3 tablespoons green olives with pimentos, chopped
¼ cup mayonnaise
Salt and Pepper to taste

Make this crazy concoction- This is so simple. Put you some water in a large boiler and add the eggs and vinegar. FYI- adding vinegar softens eggshells and makes for easier peeling. We are all about some easier work. So, go on and try it. Bring to a boil, remove from the heat and put a lid on it. Leave the eggs in the water for 10 minutes. This makes a perfect boiled egg. Remove the lid and run cool water over the eggs. Next, peel eggs and chop finely; I use a potato masher and it works perfectly. Combine your eggs, onions, olives, mayo and salt and pepper. That’s it, we told you it this was easy. Now go on and make you a bend back. If you don’t know what a bend back is, it is when you take a peice of bread and fill half of the piece with the egg salad and bend the bread back over to make you a half of a sandwich.

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