Sass!

We could write a chapter on Beach Bread but ain’t nobody got time for that. We have made variations of this recipe FOR-EVA. This is an old trusty- We made it, we liked it and well, we are going to make it again. We made a variation of this recipe on Cooking with Paula Deen and it was a HUGE hit.

Beach Bread

What you need-
½ stick butter
1 clove garlic, minced
¾ cup ripe tomatoes (Seeded, drained and diced)
Cajun seasoning (Slap ya Mama)
½ cup mayonnaise
3/4 cup Colby & Monterey Jack Cheese (or any of your favorite cheese)
3 Tbs. fresh parsley
1 loaf French bread

What you do with the stuff we said you needed-
Get that oven heated to 350 degrees.
In a large skillet melt butter over medium heat. Add your garlic and tomatoes and cook for a few minutes.
Season with Slap ya Mama. In a medium bowl mix mayo, cheese and parsley. Combine butter mixture with mayo mix. Cut loaf of bread in half and then cut bread lengthwise so that you have 4 pieces. Spoon mixture on bread and bake for 5 minutes and then broil for an additional 3- 5 min. or until bread is crisp and cheese is bubbly. Watch closely it will burn. Cut bread into individual portions. Use bread for dipping and sopping.

This is so simple and a nice addition to any backyard BBQ.
Watermelon Salad
Gather-
1 seedless watermelon
½ red onion, sliced thin
Kosher salt to taste
¼ cup extra virgin olive oil
¼ cup lime juice
3 tablespoons honey
2 tablespoons cilantro

Do this-
Cube watermelon into bite size pieces and toss with onions and salt. Combine olive oil, lime juice, honey and cilantro. Pour over watermelon and toss

This is an “old trusty”. We made it, we liked it and we are going to make it again. This would have to be one of our all-time favorite recipes. We have been making this forever and people always love it. The sauce is unbelievably good. With that being said, make sure you serve plenty of French bread for sopping up the spicy buttery goodness.

Get these ingredients-
2 sticks of butter, melted
3 tablespoons of Worcestershire sauce
2 tablespoons fresh lemon juice
2 tablespoons Loiusana hot sauce
2 garlic cloves, minced
2 teaspoons Cajun seasoning
2 lbs unpeeled medium shrimp
1 lemon, thinly sliced
2 Tablespoons of fresh parsley
French bread for sopping

Let’s make it-
Alright people, this is so simple to make. Get that oven going and heated to 400°F. Stir together the first 6 ingredients. Pour the mixture into a large casserole dish or an iron skillet. Add your shrimp and top with lemon slices. You are going to want to bake uncovered for about 20 minutes, stirring mixture twice, until shrimp are pink. This is important- after the first 10 minutes check the shrimp several times. As soon as they start turning pink, take them out of the oven. They will continue cooking. You don’t want overcooked shrimp. Add parsley and enjoy!

Amy-
Growing up mom made Brussels a lot and Suz and I hated them. We especially hated the smell of them. We called them poop balls because of the smell. I guess our taste buds have changed and we love them now. The Cajun sauce and the grilled flavor make these sprouts extra yummy.

What you need-
16 oz Brussels sprouts, ends removed and cleaned
3 tablespoons butter
1 tablespoon olive oil
3 cloves garlic, finely chopped
3 teaspoons hot sauce, or to taste
1 teaspoon rice vinegar
Cajun seasoning, to taste

Do this-
In a sauce pan, heat butter and add olive oil, garlic, hot sauce and vinegar. Simmer for a few minutes and then season with the Cajun seasoning.
Throw Brussels into a large, microwave safe mixing bowl, add you 2 tablespoons of water and heat in the microwave on high for about 4 minutes. Drain water off of Brussels. Toss sprouts in 1/2 of the sauce and then put in aluminum foil pack and seal. Grill for about 10 minutes or until desired tenderness. Toss in remaining sauce.

Get these things-
4 packed cups fresh baby spinach
3 tablespoons butter
4 scallions, chopped
2 tablespoons flour
2/3 cup whipping cream
Salt and pepper to taste
¼ teaspoon nutmeg (optional)
1/2- 3/4 pound ground sausage
1 clove garlic, minced
1 cup sharp cheddar cheese
3 Eggs
¾ cup heavy cream
Deep dish pie crust, browned according to package instructions

To do-
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 to cool. Pour sausage and spinach mixture into bottom of pie shell.  Top with cheese.  Whisk eggs and 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 45-60 minutes or until eggs have set.

What you will need-
2 sticks butter, softened
¾ cups packed brown sugar
¾ cups granulated sugar
2 eggs
1 teaspoon vanilla
2 cups of cake flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
½ teaspoon salt
3 cups old fashion oats
1cup dried cherries
1 cup walnuts, diced

Make it–
Heat your oven to 350 degrees. Beat your butter on medium speed with your mixer. Add sugars slowly and beat until fluffy. Add eggs one at a time and then vanilla; beat well. Add combined cake flour, baking soda, cinnamon and salt; mix well. Add oats, dried cherries and nuts; mix well. Drop dough by rounded tablespoonfuls onto un-greased cookie sheets. Bake 8 to 10 minutes or until light golden brown. Cool 1 minute on cookie sheets; remove to wire rack. Cool completely.