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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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Support for Paula

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Support for Paula

It has been refreshing to see how many people believe in forgiveness and second chances. To all of you forgivers and supporters out there, I know that you believe in Mrs. Paula and will continue to lift her up instead of pulling her down. She stated on the Today Show, ” If God got us to it, then God will get us through it”. That gives me chills because I have made many mistakes in my life and God has always gotten me through it. I know most of you can relate and know exactly what she means. We are all human and have made mistakes and we make our way through it and come out stronger than before. I know Paula and she will get through this. This woman is a survivor.

I did want to share this with the supporters of Paula. Paula has been a part of our lives for 46 years. Our mother met her when she was pregnant with Suzette and Paula was pregnant with Jamie. Paula has graciously done so much for us and others and we are so very thankful to her. My Sister and I have been able to cook with Paula on her show on several different occasions, have a story and our recipes in her magazine, do a cooking demo on the Paula Deen Cruise and be guest bloggers on her website. Each and every time that we have done these things our stats on our blog and Facebook page go nuts. I tell you all of this to tell you that yesterday my sister Suzette wrote, “The Lady Deserves Grace” and the FB page “Support Paula Deen” posted it on their site. We had more traffic to our blog and FB page than we have ever had before. It was on FIRE! My phone was smoking from all of the notifications and alerts. I think that this is so cool! That let’s me know that Paula has so many people out there that love her and support her. We received 170 comments and close to 1500 likes over that one story. Out of those comments 3-5 were negative. The rest were filled with positive thoughts, love and support. That tells me another thing. There are more people out there supporting her than not and that is just fabulous.
I wanted to share one more thing. Yesterday at 3:30 I rode by Uncle Bubba’s on my way to Tybee and the place was packed. Last night, I went to The Lady and Son’s at 6:00 to eat and they were booked for the night and for the next several days. The retail store was packed full of people that were there to show their support. That is way cool! So to all you forgivers and supporters out there, keep doing what you do!

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Rotisserie Chicken Salad

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Love this recipe because it is so easy, no cooking involved and it is get in my belly good!  

Rotisserie Chicken Salad

What you need-

1 Rotisserie chicken (purchased from market)
1/2-1 Celery stalk, diced
1-2 spring onion, chopped with tops
¾ cup mayonnaise
2 ounces cream cheese, room temperature
1 tablespoon lemon
2 tablespoons drippings (in bottom of packaging) or chicken broth
Celery salt, to taste
What to do-
Clean that chicken off of the bone and put into large bowl. Get in there with your clean hands and break the chicken up.  Add celery and spring onions to chicken. In a separate bowl, combine mayonnaise, cream cheese, lemon juice and drippings.  Add mayo mixture to chicken and mix using hands.  Season with celery salt.  Serve on a bed of salad greens with sandwich rolls or any way you want to.

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Cooking with Paula Deen Magazine

Check the Sisters out in this issue of Cooking with Paula Deen Magazine. We are so excited to have two of our recipes and a wonderful article written about us”Bonded by Family and Food”.

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Crack Candy

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The reason that we call this crack candy is because one piece aint gonna get it. You will slap your Mama and steal her pocketbook to get yourself another fix. You might want to double this recipe because if you don’t you might find yourself on the floor in the fetal position craving for more.

Crack Candy

Ingredients:

1 sleeve saltine crackers
2 sticks butter
1 cup brown sugar, packed
1 cup mini semi sweet morsels
1 cup mini milk chocolate morsels
1 cup Heath English Toffee Bits
1 cup walnuts, chopped fine

Directions:
Spray a large cookie sheet with cooking spray (can be lined first). Place crackers on cookie sheet in a row. In a medium sauce pot, melt butter and stir brown sugar. Bring mixture to a boil and let boil for 3 minutes. Pour mixture over crackers and bake in a preheated 350 degree oven for 5 minutes. Remove from oven and turn oven off. Sprinkle chocolate chips, heath bar and nuts over crackers. Return to oven for and let chocolate melt, about 3-5 minutes. Cut into squares while warm.

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The Sisters Potato Soup

We hope you enjoy this soup as much as our family and friends did.

Ingredients:

5 pounds russet potatoes, peeled and diced

Water for boiling, reserve 3 cups of the starchy water

Salt to taste

3 tablespoons chicken bouillon granules

1 pound bacon, fried crisp, ¼ cup bacon grease reserved

1 large onion, diced

2 stalks celery, diced fine

3 cloves garlic

3 tablespoons butter

¼ cup flour

1 ½ cup heavy cream

2 cups sharp white cheddar cheese

Salt and pepper to taste

Sour cream, for garnish

Spring onion, for garnish

Directions:

In a large boiler bring potatoes, water, salt and chicken bouillon to a boil. Reduce heat and continue to boil potatoes until tender, approximately 15 minutes. Drain and reserve 3 cups of the starchy water. In a Dutch oven, fry bacon over medium heat until crisp. Remove bacon from pan, and set aside. Drain off all but 1/4 cup of the bacon grease. In the bacon grease, sauté the celery and onion until onion is translucent. Add the garlic, and continue cooking for 1 to 2 minutes. Add butter and allow to melt. Add flour to butter, onion and celery mixture. Cook stirring constantly for 2 – 3 minutes. Slowly whisk heavy cream into flour mixture. Whisk until cream and flour are smooth. Slowly add reserved starchy water to cream mixture. Add potatoes and bacon to the pot and simmer for 15 – 20 minutes. Add cheese to soup and season with salt and pepper. Garnish bowls of soup with sour cream and spring onion.

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Crawfish and Shrimp Casserole

This casserole is so creamy and yummy.
Shrimp and Crawfish
Casserole

Ingredients:
8 oz. cream cheese
1 stick real butter
2 tablespoons butter
1 pound fresh peeled Louisiana crawfish tails
1 pound peeled shrimp
1 cup white onion, chopped
1/2 cup celery, chopped
1 green bell pepper, chopped
1/3 cup cream of mushroom soup
1/3 cup cream of shrimp soup
3 cups cooked white rice
½ teaspoon Cajun Seasoning
1 teaspoon of Louisiana hot sauce
1/2 teaspoon white pepper
1 1/2 cups Velveeta cheese, grated
1 cup fried onion rings, from a can
2 tablespoons butter

Instructions:
Use a double broiler to melt the 1 stick of butter. Add the cream cheese. In a separate skillet, melt the 2 tablespoons of butter and add the onions, celery and bell peppers to the pan and cook for 5 minutes. Add cream of celery and cream of shrimp. Fold in shrimp and crawfish. Cook for a few minutes. Combine rice and the cream cheese mixture to the shrimp, crawfish and vegetables, stir well. Pour into a greased 9x13x2 casserole dish. Top with the Velveeta and onion rings and drizzle with the 2 tablespoons of butter.
Bake at 350 degrees for 30 minutes.

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suzettedupuywagner's avatarSass!

BoiledPeanuts

Don’t be dumb, try you some! If your feeling froggy jump on this recipe this weekend and enjoy a little spice in your life!  

What you need to get:

2 lbs. of fresh or raw peanuts that are still in their shells

2 tablespoons of salt

1 bag of “Slap Ya Mama” Seafood Boil

1 tablespoon of red pepper (or more, if you are feeling frisky)

What you gotta do:

Go on and get you a big ole pot and throw them peanuts in, add enough water to cover them, enough water so it looks like they are doing the back stroke in a swimming pool! Then you are going to add your salt and stir it real good! Put that lid on your pot and turn the stove on high heat and let it “boil baby boil”! Then you are going to throw that sack of goodness “Slap Ya Mama Seasoning” and…

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Recipe of the Week

Recipe of the Week.

via Recipe of the Week.

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