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Oatmeal Cookies with Dried Cherries and Walnuts

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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.

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Big Bo’s Sausage Gravy

Big Bo is our mother. Caleb, Suzette’s son started calling her Bo when he was a little boy. Suz and I added BIG to Bo and thats how the name came to be. Big Bo made this for us when we were growing up and we love it. This is a very hearty breakfast and we recommend making this on lazy Sunday mornings when you have little to nothing to do. It’s great served with a fried egg on top. You can make your own biscuits or use the frozen ones from the market. This recipe can be easily modified to reduce some of the fat and calories. Use turkey sausage instead of pork, use 2% milk in place of half and half, omit the butter and use wheat toast instead of the biscuits. It’s still really yummy.

Big Bo’s Sausage Gravy

Get-
1 pound bulk breakfast pork sausage
1-2 cloves garlic, minced
3 tablespoons all purpose flour
2 cups half and half
Salt and pepper, to taste
2 tablespoons butter
Buttermilk biscuits

How it’s done-
Get your large skillet out and brown your sausage over medium heat. Add your garlic close to the end of browning and continue cooking until sausage is done and garlic is fragrant. Be careful not to burn your garlic. Now, you can drain some of the grease off of the sausage if you want to. You have to have some grease to make the gravy. We do not drain the grease. It’s your call. Next you want to sprinkle the sausage with the flour and stir until flour is mixed in good with your meat. Increase your heat and slowly add half and half. Stir and cook until gravy thickens up. Taste it, does it need salt and pepper? If so, do it. Reduce your heat and add your butter. Split your biscuits and ladle that yummy sausage gravy on your biscuits. Put you a fried egg on top(if you want) enjoy, return to bed and watch some good Sunday morning TV. The gravy is also great on buttered toast or grits.

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Cajun Corn Beef and Cabbage

Go on and 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!

Get you some:

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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French Onion Steak on Cheese Toast

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French Onion Steak

Ingredients

For the Steak –

1 ¼ pound ground sirloin

¼ cup finely chopped parsley

2 Tbsp. Finely chopped scallions

1 tsp. kosher salt

1 tsp. black pepper

1 tsp. Cajun seasoning (we used Slap Ya Mama)

2 Tbsp. All purpose flour

For the Sauce-

1 Tbsp. oilve oil

2 cups sliced onions

2 cups sliced mushrooms

1 tsp. sugar

1 Tbsp. minced garlic

1 Tbsp. tomato paste

2 cups beef broth

¼ cup dry red wine

1 tsp. salt

Cheese Toast

Minced fresh parsley

Shredded Parmesan cheese

Directions

Combine ground sirloin, ¼ cup chopped parsley, scallions, salt, pepper and Cajun seasoning. Divide evenly into four portions and shape each into 3/4 –to 1 inch- thick patties. Place 2 Tbsp. flour in a shallow dish; dredge each patty in flour. Reserve 1 tsp. flour.

Heat oil in a sauté pan over medium-high heat. Add patties and sauté 3 minutes on each side, or until browned. Remove from pan.

Add onions, mushrooms and sugar to pan; sauté 5 minutes. Stir in garlic and tomato paste; sauté until paste begins to brown, 1 minute. Sprinkle reserved flour over mushrooms and onions. Slowly stir in broth, wine and salt.

Return meat to pan; bring sauce to a boil. Reduce heat to medium-low cover, and simmer 10 minutes or until meat reaches desired temperature.

Serve steaks on Cheese Toasts with onion sauce ladled over. Garnish with parsley and Parmesan cheese.

Cheese Toast

4 slices French baguette, cut diagonally (1/2-inch thick)

2 Tbsp. butter, room temperature

½ tsp. minced garlic

Pinch of Cajun seasoning

6 ounces Gruyere cheese (shredded)

2 Tbsp. shredded Parmesan

Preheat oven to 400 degrees. Place bread on baking sheet. Combine butter, garlic and Cajun seasoning; spread on one side of each slice of bread. Combine chesses and sprinkle evenly over butter. Bake until bread is crisp and cheese is bubbly, 10-15 minutes.

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La Chicks in La Blanket

This is The Sister’s take on pigs in a blanket. We like to serve these on game day or any day for that matter. Our guests love when we serve these puffs of goodness.

La Chicks in La Blanket

What’s in it-
1 ½ pounds chicken sausage, with provolone and Italian herbs
2 sheets puff pastry
1 egg
1 tablespoon water
Flour for work surface

Make it-
Crank your oven to 450 degrees and let it get good and hot. Slice sausage in 1 inch pieces, about the size of a Hershey kiss. Clean you some space off of your counter and flour the surface. Don’t get in a rush, work with one sheet of puff pastry at a time. Take your rolling pin out and roll the puff pastry into a 14×11 inch rectangle, about the size of an album cover. If you don’t know what an album cover looks like, Google it or use a ruler. Using a pizza roller, or if your fancy a pastry knife, cut lengthwise into seven 1½ -inch wide strips. Cut each strip into 6 rectangles, these will be your blankets for your little chicks. Make you an egg wash by beating the egg and 1 tablespoon water; put it over to the side, you will need it shortly. Place a piece of sausage on the pastry and cover it with the blanket. Make sure the chick is covered up good. Brush the la chicks in la blanket with the egg wash. Place chicks on a greased baking sheet. Refrigerate those babies for about 15 minutes. Pop in the oven and bake until puffed and golden, about 15-20 minutes. Mix equal amounts of mustard and mayonnaise for your dipping pleasure.

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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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Chicken Pot Pie with Sour Cream Crust


Jump on the bus Gus, because it’s all in the crust. Get your full meal deal here with this southern family favorite.
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Chicken Pot Pie with Sour Cream Crust

Things you need for the creamy inside–
4 chicken breasts, bone-in, skin-on
3 tablespoons olive oil
Sea salt and Black pepper, to taste
1 stick butter
1 medium Vidalia onions, chopped
1 stalk celery, chopped
2 chicken bouillon cubes
½ cup all-purpose flour
3 cups chicken stock, preferably homemade
1 cup heavy cream
2 cups medium-diced carrots, blanched for 2 minutes
1 ½ cups frozen peas
1 cup pearl onions (blanched for 2 minutes skin on, remove skin after blanching)
¼ cup fresh parsley leaves

How to make it-
Make your crust first, directions are below. Season up your chicken with salt and pepper. Get your oven heated to 450 degrees. Roast your chicken for about 35 to 40 minutes, or until cooked through. Don’t try to get in a hurry and remove the chicken from the bone while it is hot. Let it cool and then remove the chicken from the bone. We have burned our finger so many times trying to do this. Cube chicken into bite size pieces and set aside. Taste the chicken, does it need more seasoning? If it does, don’t be dumb add you some. Let’s make the creamy goodness- Get your large pot or Dutch oven out and melt butter over medium to low heat. Yes add the entire stick. This is not a low fat chicken pot pie. Next you are going to want to add the onions and celery and sauté until onions are translucent. This will take about 10–12 minutes. Add chicken bouillons and stir around, making sure all of the veggies are coated. Add your flour slowly to butter and vegetable mixture and stir it real good. Keep on cooking and stirring for about 3 minutes. Slowly add chicken stock to the sauce. The creamy goodness is coming right along. Simmer over low heat for 1 more minute, stirring, until thick. Now for the good stuff, slowly stir the heavy cream. Oh my, this is going to be so freaking good. Add the cubed chicken, carrots, peas, pearl onions and parsley and stir it up real good. At this point you will need to taste it again; darn we know you hate that. Does it need anything? You know what to do if it does. Pour that yummy and creamy goodness into a greased 2 ½ quart round casserole dish and top with sour cream crust. Pop that baby in a preheated 350 degree oven for about 30 – 40 minutes or until crust is golden.


Sour Cream Crust

What you are going to need for your crust-
1 cup unbleached all-purpose flour
½ teaspoon baking soda
¼ teaspoon salt
½ cup (1 stick) cold unsalted butter, cut into 16 pieces
¼ cup cold sour cream


This is the way we do it-
Don’t be scared about making your own crust. This recipe for crust is so easy. Let’s get started- Get you a large deep bowl out and sift the first 3 ingredients together. Add the butter pieces and mix with an electric mixer on low speed for about 2- 4 minute. You are looking for the butter pieces to clump up with the flour. You want your butter clumps to be about the size of peas. Next, add the sour cream and continue mixing for about 1–3 minutes or until sour cream is well blended. You want the mixture to be crumbly. Once you have achieved this, form the dough into a ball and wrap the dough in plastic wrap. Flatten dough into a small disk and throw it in the fridge for about an hour. Roll dough with rolling pin, place dough on top of casserole dish and trim excess dough. We told you it was easy.

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