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Chocolate Chip Cookies with Cream Cheese Icing

Ultimate Chocolate Chip Cookies

Ingredients:

2 ½ cups Swan Cake Flour
1 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks) butter, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 teaspoon vanilla extract
2 large eggs (room temperature)
1 ¾ cup milk chocolate chips
1 cup finely diced walnuts or pecans
8 ounces cream cheese, softened
1 stick butter, softened
2 1/2 cups powdered sugar
1 teaspoon vanilla
Heath bar bits, for sprinkling

Directions:
Preheat oven to 375° F. Sift flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixing bowl until creamy. Add eggs, one at a time, beating well after each egg. Slowly beat in flour mixture. Stir in chocolate morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheets. Bake for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
Combine cream cheese, butter, powdered sugar and vanilla in a medium bowl until creamy. Place icing in a piping bag. Once cookies have cooled completly, pipe icing on each cookie and sprinkle with Heath bar bits.

2

Daddy’s Charcoaled Burgers

All we can say is “get back jack”! When preparing this recipe we highly recommend you breakout some vinyl records or some 70’s CD’s. It just seems to fit perfect while charcoaling on a sweet summer day. If you have had some type of disturbance in your week and your feeling a little aged, turn your music up and get to grilling. One of our fondest memories is our family weekend cookouts. We knew as soon as Friday came around the grill would be lit and some type of Elvis would be blaring in the background. Friends would come over and the good times would roll, usually roll on through the weekend. Let’s just say our daddy can grill the best charcoaled anything! He is the master of disaster when it comes to grilling. These two simple activities (grilling and jamming) are a must to create a happy and fulfilling midlife.

Daddy’s Charcoal Cheese Burger’s

Ingredients:

2 ½ pounds 80/20 ground beef
1 packet French onion soup packet
1 egg
3 cloves garlic
1/2 tablespoon Dale’s steak seasoning (reduced sodium)
2 tablespoons evaporated milk
Pinch of salt and black pepper
6 American cheese, slices
6 buns
Butter, softened
Mayonnaise
Red onion, diced

Directions:
In a large bowl, combine the first 7 ingredients. Make 6 patties and refrigerate until grill is ready. Build fire on one side of grill. Let burn for 15-20 minutes, or until charcoal ashes over. Place burgers directly over coals and cook for 2 minutes on each side. Move patties to other side of grill and close lid. Continue cooking until desired temperature is reached. Do not smash down on burger. Add a slice of cheese to each burger. Spread butter on each side of the bun and toast in a skillet. Add mayonnaise and patty to bun. Top with red onion.

2

Dark Chocolate Cherry Cake

You know it’s weird how sometimes you feel skinny, well after eating a piece of this cake you might feel like a busted can of biscuits. But it is ok you can diet tomorrow!

Can the sister’s just get an Amen! “Amen brother Ben”! This recipe will have you on your knees praying to the grocery God’s for another slice of heaven. You know who you are, we wont bust you out in front of everyone, but you know when life hands you some lemons, 9 times out of 10 you don’t make lemonade, you reach for chocolate. If you are planning for all your girlfriends to come over to have a gripe session, you definitely need to have this cake on hand.

Dark Chocolate Cherry Cake

Ingredients

Unsweetened cocoa

1 package chocolate fudge cake mix

½ cup sugar

1 (3.8 ounce) package French vanilla instant pudding mix

4 large eggs

¾ cup vegetable oil

½ cup water

1 (8 ounce) container sour cream

1 tablespoon vanilla extract

3 (3-ounce) dark chocolate bars

½ cup coarsely chopped dried cherries

1 tablespoon butter

1/3 cup heavy whipping cream

Directions

Grease a 12-cup Bundt pan, and dust with cocoa, set aside. Combine cake mix, sugar and pudding mix in a large mixing bowl. Beat eggs and next four ingredients at medium speed with an electric mixer until blended. Gradually add oil mixture to dry ingredients, beat 2 minutes. Coarsely chop one chocolate bar, fold cherries and chopped chocolate into batter. Pour batter into prepared pan. Bake at 350 degrees for 1 hour or until a wooden toothpick inserted in center comes out clean. Cool cake in pan on a wire rack 15 minutes. Remove from pan and cool completely on wire rack. Coarsely chop 1 chocolate bar. Place chopped chocolate and butter in a small bowl, set aside.

Bring whipping cream to a simmer in a small saucepan over medium-high heat. Remove from heat, and immediately pour over chocolate and butter. Whisk gently until smooth. Cool glaze 3 minutes or until slightly thickened. Drizzle glaze over cake. Coarsely chop remaining chocolate bar, sprinkle chopped chocolate over cake.

4

Shrimp and Grits

Shrimp and Grits
Shrimp and Grits

Ingredients:

3 Tablespoon flour
3 Tablespoon butter, + 5 Tbsp butter
½ red or green bell pepper, diced small
2 stalk celery, diced small
½ cup Vidalia onion, diced small
½ pound Andouille Sausage, sliced (optional)
Salt and pepper to taste
Cajun seasoning
½ cup plus 2 cups heavy cream
1 ½ pounds Shrimp, reserve shells for stock
3 cups shrimp stock, divided
1 cup Quick Grits

Directions:
Melt 3 tablespoons butter in a pan over medium high heat. Add flour and stir the roux until it becomes a light brown, about 10-12 minutes. Add bell pepper, celery and onion and sauté until vegetables are translucent, about 8–10 minutes. Add the andouille sausage and cook for an additional 8-10 minutes. Season with salt, pepper and Cajun seasoning. Add the ½ cup cream slowly, stirring constantly. Then add about 1 cup of the shrimp stock. Let simmer. Fold shrimp into sauce and cook until the shrimp are done. Serve on top of grits.
Grits:
Bring 2 cups shrimp stock and 2 cups of cream to a boil. Slowly whisk 1 cup of grits, salt and 2 tablespoons of butter into the stock mixture. Cook 5–7 minutes, stirring occasionally. Add remaining 3 tablespoons of butter.

Shrimp Stock:

1 tablespoon oil
Shrimp peels
1 bay leaf
1 carrot
2 celery stalks
1 onion
1 clove garlic
Salt and pepper to taste
3 cups water

Heat oil, add all ingredients and cook for a few minutes. Add 3 cups of water. Bring to a boil and then reduce heat to low. Simmer for an hour or so.

1

“Let’s Get It On”

I think Marvin Gaye says it best, “Let’s get it ON”! The sister’s are as excited as a mosquito at a nudist colony for our Mighty Tigers to play this Saturday! As you very well know we love us some LSU Tigers! LSU hasn’t lost a season-opener since 2002 and will be playing North Texas. The Tigers will be looking to extend the nation’s longest non-conference regular season winning streak and I don’t think it will be that hard against North Texas!

We will be busting out some stockpots cooking up some fine groceries for our Tigers this weekend! As tradition goes we will be making our gumbo for our mighty tigers! What a great way to celebrate this Labor day weekend, college football and gumbo, it just doesn’t get much better than that!

The sister’s wish every one of you grocery lovers a safe and happy labor day and hope you enjoy you weekend! With this be said let’s get this show on the road and “Laissez les bons temps rouler” (let the good times roll)!

A ROUX, used as a thickening agent, is achieved by cooking flour and a fat (butter, vegetable oil, or even olive oil) together over high heat. The rich nuttiness of the roux intensifies with cooking, which also affects its color. A roux is used in various recipes; different colors are desired for different dishes. Some use a peanut butter colored roux, while others strive for an almost black roux. We like a black roux, the darker the better. Our MaMa Hazel makes the best roux and Gumbo!

The Sisters Gumbo

Ingredients

1 (3 pound) whole chicken

1/2 cup all-purpose flour

1/2 cup vegetable oil

1 large onion, chopped

1 large green bell pepper, chopped

3 celery stalks, chopped

1 pound andouille or smoked sausage, sliced 1/4 inch thick

4 cloves garlic, minced

1 tablespoon Cajun seasoning (such as Slap Ya Mama), or to taste

2 tablespoon chopped parsley leaves

½ cup chopped green onions

2 whole bay leaves

1 (28 ounce) can diced tomatoes

salt and black pepper to taste

Louisiana Hot Sauce

White Rice

Directions

Fill a large pot partially with salted water, and place the chicken in the pot. Bring to a boil, reduce the heat to a simmer, and cook the chicken until the meat is no longer pink and the juices run clear, about 1 hour. Remove the chicken from the broth, and crack open the carcass to allow the chicken to cool. Reserve the chicken broth. After the chicken has cooled enough to handle, pick the meat from the bones, and set aside.

While the chicken is simmering, make a roux by whisking together the flour and vegetable oil in a large, heavy saucepan over medium-low heat. Cook and stir the mixture, watching constantly to avoid burning, until the roux is a rich chocolate brown color, 20 to 30 minutes.

As soon as the roux has reached the desired color, stir in the onions, bell peppers, celery, Cajun seasoning, and bay leaves, and simmer, stirring occasionally, until the vegetables are tender, about 45 minutes. Pour in the reserved chicken broth, diced tomatoes, and sausage, and simmer, stirring occasionally, until the mixture has thickened, about 1 hour.

Return the meat to the gumbo and stir in the green onions, parsley, bring back to a simmer, and cook, stirring occasionally until the flavors have blended, 30 to 40 minutes.

Spoon rice into the bottom of deep bowls or large cups and ladle the gumbo on top. Serve, passing hot sauce on the side.

White Rice:

2 cups long-grain white rice

4 cups water or chicken stock

1 1/2 teaspoons salt

In a 2-quart saucepan, combine the rice, water, salt and bring to a boil over high heat. Reduce the heat to low, cover, and simmer until all the liquid is absorbed, about 20 minutes. Remove the pan from the heat and let sit, covered and undisturbed, for 5 minutes.

Uncover and fluff the rice with a fork.

0

Coq au vin

Caution, this smells so good, you’ll want to crawl in the pot with it!! Coq au vin is a French dish. It means rooster cooked in wine. This chicken and wine sauce is FABULOUS over rice. Make sure you have plenty of French bread for this sauce.

Coq au vin

Ingredients:

2 tablespoons butter
2 tablespoons bacon grease
1 chicken, cut in pieces
Flour, for dusting chicken
Salt and pepper, to taste

8 ounces fresh mushrooms, quartered
1 large onion, diced
8 cloves garlic, minced
½ bottle red wine (good)
1 ½ – 2 cup chicken stock
Fresh parsley, chopped
Bouquet Garni (recipe follows)

Directions:
In a large black skillet, with lid, melt butter and bacon grease. Season chicken with salt and pepper to taste. Dust chicken with flour. Add chicken to skillet and brown each side. Remove chicken. Add mushrooms and onions to pot and sauté until onions are tender. Next add garlic, season to taste and give it a good stir. Return chicken to pot and add bouquet garni. Increase heat to high. Pour wine and broth over chicken. Reduce heat to medium and cook for 1 hour. (In crock pot 4-6 hours on low) Remove bouquet garni and add fresh parsley.

Bouquet Garni:

Ingredients:

Parsley
Thyme
Bay leaf
Rosemary
Basil

Directions:
Arrange the herbs in a neat stack on top of each other and tie the ingredients into a tight bundle with string.

0

Crack Candy

The reason that we call this crack candy is because one piece aint gonna get it. You will slap your Mama and steel 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.

1

Brown Sugar Cake

This cake recipe is so easy, moist and delicious.

1 pkg. (2-layer size) yellow cake mix
1 pkg. 3.4 ounce French Vanilla Instant Pudding
4 eggs
2/3 cup whipping cream
1/3 cup water
1/2 cup oil
1 cup packed brown sugar
1 cup chopped walnuts
1 ½ tablespoon of granulated sugar
¼ tsp ground cinnamon
2 tsp. powdered sugar
HEAT oven to 350ºF.
BEAT first 6 ingredients with mixer until well blended. Add brown sugar and nuts; mix well.
Sprinkle sprayed pan with sugar and cinnamon.
POUR into 3-L fluted tube pan or 10-inch tube pan.
BAKE 1 hour or until toothpick inserted near center comes out clean. Cool cake in pan 15 min. Loosen cake from sides of pan; invert onto wire rack. Remove pan; cool cake completely.

0

Asian Shrimp Skewers

Asian Shrimp Skewers

Ingredients:
1 tablespoon ground ginger
4 cloves garlic, smashed
½ cup reduced sodium soy sauce
3 tablespoons rice wine vinegar
3 tablespoons brown sugar
3tablespoons chopped green onions
¼ cup sesame oil
Ground black pepper
¼ teaspoon red pepper flakes
1pound large shrimp, shells and tails on

Directions:
Combine first 9 ingredients in a medium bowl. Place shrimp in a large zip lock bag, pour the marinade over, and let marinate at room temperature for 30 minutes.Skewer shrimp and grill until done.

0

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