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Roasted Garlic

Last night I roasted a bunch of garlic for a bouilliabaisse.  When I got done I squeezed all of the garlic out and had the skins left over.  I thought, I hate to throw these away because there is still a lot of goodness left in here.  I threw the skins into my shrimp stock that I was making.  It gave it a wonderful flavor.  So next time you roast garlic throw the skins and some salt into a small pot.  Add some water and simmer for about 20 minutes on low and strain.  You’ll have a delicious broth.

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“Sho Nuff” Crock Pot Louisiana Sweet Potato Souffle

When you give Thanks, you will get Thanks! You will certainly get plenty of Thanks when you serve up this scrumptious dish. This dish works excellent in a crock pot. The beauty of using a crock pot is it frees up the stove or oven and it allows you to load up the ingredients and walk away. This is a clever way to enjoy all your family and friends this Thanksgiving holiday.

* In Louisiana there is a tradition of Lagniappe, which means a little something extra! The Lagniappe for this recipe is to add raisins on top for that extra goodness.

Ingredients

1- can sweetened condensed milk

2 -29 ounce cans sweet potatoes, drained and mashed

1/2  teaspoon cinnamon

1/4 teaspoon ground clove

1/4 teaspoon nutmeg

1/4 cup brown sugar

1/4 cup apple sauce

2- eggs, beaten

Topping:

1 cup pecans (whole or chopped)

2 Tablespoons butter, melted

2 Tablespoons flour

1/2 cup brown sugar

Directions: 

Spray interior of crock pot with Pam or grease with butter by hand.
In a large mixing bowl, blend sweetened condensed milk, sweet potatoes or yams, cinnamon, nutmeg, ground cloves, brown sugar, eggs and apple sauce.
Once well mixed, pour carefully into crock pot.

Topping:

In a medium bowl, combine brown sugar, flour and melted butter. Add pecans. Stir well.
Spread the mixture over the sweet potatoes.
Cover, and cook on High for one hour; cook three hours on Low. I turn the crock pot back to High for the last hour.  If you need to make this early in the day, it will be fine to let it cook six or more hours on Low.  Just do not open the lid!

 

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Pumpkin Cinnamon Roll Cake

Well the sisters have become a little passionate over pumpkin! I guess because it really ranks superior around our house this time of year. We had made a cinnamon bun cake earlier this week and thought it would be mighty fine to change it up with adding pumpkin. Well, I am here to tell you it was Sweet and Savory! 

This is an excellent cake to take to a festive social gathering or just to have at home. It gives your home such a breathtaking aroma while it’s baking. It is so easy to make and very inexpensive. Hope you will give it a try!

What you need

  • 1 (18.25 ounce) package yellow cake mix
  • 3/4 cup vegetable oil
  • 4 eggs
  • 1 cup of canned pumpkin puree
  • 1 cup brown sugar
  • 1 tablespoon ground cinnamon
  • 2 cups confectioners’ sugar
  • 4 tablespoons milk
  • 1 tablespoon vanilla extract

Directions

1. Preheat oven to 325 degrees F

2. In a large mixing bowl, combine cake mix, oil, eggs and pumpkin. Stir by hand approximately 50 strokes, or until most large lumps are gone. Pour half of the batter into a greased bundt cake pan. Combine the brown sugar and cinnamon, and sprinkle over the batter in the cake pan. Spoon the other half of the batter into the cake pan, covering the brown sugar and cinnamon. Twirl the cake with a butter knife or icing knife until it looks like a honey bun (or whatever design you want to make).

3. Bake in preheated oven for 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Frost cake while it is still fairly hot. Serve warm.

To make the frosting: In a small bowl, whisk together the confectioner’s sugar, milk and vanilla until smooth.

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Pumpkin Bread

I love the smells of fall. My kitchen is smelling so yummy. I have a pot of coffee on, fall candles burning and pumpkin bread in the oven. I fell in love with pumpkin bread last year. I had never been a huge fan of pumpkin but ordered a slice at Starbucks and fell deeply in love. I got tired of paying all that money for one slice of bread so I decided to make it myself. I know Andy got so tired of eating pumpkin bread. I made pumpkin loaves, loaves with nuts, loaves with chocolate chips, pumpkin muffin, ooey gooey pumpkin cake and pumpkin rolls. This year I am hooked on making desserts with pumpkin again. Sister and I made a pumpkin trifle that was out of this world (it is on our holiday menu for fall, you should order it). We also made a triple delight (millionaire pie) with pumpkin pudding. It was great too.

What are some of your favorite desserts with pumpkin?

I hope you will enjoy this recipe!

Pumpkin Bread

Ingredients

3 cups sugar

1 cup vegetable oil

4 eggs, lightly beaten

16 ounces canned pumpkin

3 1/2 cups flour

2 teaspoons salt

2 teaspoons baking soda

1 teaspoon baking powder

1 teaspoon nutmeg

1 ½ teaspoon cinnamon

2/3 cup water

 

Directions

Preheat oven to 350 degrees

Spray and flour (2) 9 by 5 loaf pans

Stir together sugar and oil

Stir in eggs and pumpkin

Combine dry ingredients in separate bowl

Blend dry ingredients into wet mixture, add water

Divide batter between two loaf pans

Bake for 30 to 40 minutes or until done

Let stand for 10 minutes

Remove from pans and cool

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No Tube Pan

If you don’t own a tube pan and you are making a cake that calls for one, use this simple tip.  Set an empty, clean metal food can inside of a deep cake pan. Fill it with dried beans so it will not move around.  Then grease the sides of the pan and the can and pour in the cake batter around the can.

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Baked Pumpkin Squares Recipe

 

You’re wasting a wonderful resource if you carve your pumpkin into a jack-o-lantern and throw out the rest. Most people buy pumpkins only for it’s decorating ability and don’t think twice about the nutritional value it has.

Since pumpkins are a variety of squash, there are many recipes available for pumpkins. Bake up a delicious side-dish to your favorite Harvest meal. You’ll appreciate not only the fresh baked aroma of pumpkin, but the tasty addition to your meal.

Find the freshest pumpkin you can from a genuine pumpkin patch or farmer’s market and whip up a side dish with this simple baked pumpkin recipe.

1) Cut the pumpkin into serving-sized squares and arrange on a cookie sheet and bake at about 350° until they’re tender and lightly browned.

2) Add optional seasonings such as chopped onions and peppers, bacon bits, chives, honey, brown sugar and sour cream.

3) Melt butter on them while they’re still hot and voila, a yummy addition to any meal!

 

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Halloween Safety Tips

Happy Halloween Grocery Lovers! Hope everyone has a great weekend and a safe Halloween! Just wanted to give you some tips before you head out to take all your little ghost, goblins and super heroes out to trick or treat!Ghost, ghouls and monsters aren’t the only things to be afraid of on Halloween. Accidents and mishaps increase dramatically when children trick-or-treat.

To avoid the many dangers children face while trick or treating, use common sense. Be aware of potential Halloween hazards and take precautions to eliminate them. Consider heading for an indoor Halloween party and bypass any chaos or danger.

Halloween Costume Safety

  • Wear flame retardant costumes.
  • Make sure your Halloween costume is colorfast so the color doesn’t run onto your other clothes if it rains.
  • Try on costumes before Halloween to allow time for altering.
  • Hem your costumes so you don’t trip and fall.
  • Apply reflective tape to your Halloween costumes.
  • Avoid cumbersome masks. Use make-up instead.
  • Use only hypoallergenic and non-toxic makeup.
  • Wear comfortable, practical shoes.
  • Double tie your shoelaces so you don’t trip.
  • Keep your costume and wig away from candles.
  • Don’t carry fake swords, guns, knives or similar accessories that look authentic. Make sure they’re flexible and cannot harm anyone.

Trick-or-Treating Tips

  • Plan your route ahead of time.
  • Trick or treat in familiar neighborhoods.
  • Carry a flashlight with fresh batteries after dark.
  • Take along money for a phone call.
  • Wear identification that’s easy to read.
  • Always trick or treat in groups, accompanied by an adult.
  • Follow a curfew and take a watch with a backlight.
  • Stay on the sidewalks and out of the streets. Cross only at intersections and designated crosswalks.
  • Walk. No running.
  • Don’t trample through flower beds and gardens.
  • Watch out for open flames in jack-o-Lanterns.
  • Walk with your head up and be aware of your surroundings.
  • Only visit well lit houses. Don’t stop at dark houses.
  • Don’t enter any houses unless you know the people.
  • Carry a spare Halloween bag, in case yours breaks or you fill your original one.
  • Don’t approach unfamiliar pets and animals.
  • Don’t cut across yards and stay out of backyards.
  • Follow traffic signals and don’t jaywalk.
  • Always watch for cars backing up or turning.
  • Review the “stop, drop and roll” procedure in case your costume catches on fire.
  • Never accept rides from strangers.
  • Respect other people and their property.
  • Be polite and say “thank you.”
  • Don’t eat any candy until it’s inspected for tampering under bright lights.
  • Avoid candy that has loose wrappings, is unwrapped, has puncture holes, or is homemade.
  • Small children should not be allowed hard candy they may choke on.
  • Report any suspicious or criminal activity to an adult or the police.
  • Consider having a party instead of Trick or Treating.
 
 
 
 
 

 

 
 
 
 
 
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Teaching an Old Dog New Tricks


We have been having a ball in the kitchen with Maurice. He found a bunch of his mothers recipes and brought them to us. We made his mothers cinnamon roll cake and it was delicious. We will post the recipe later. Check out Mo Mo doing his famous dance the Bus Driver.

1

Dried Beef Dip or Creamy Smoked Salmon Dip

  • 2 (8-ounce) packages cream cheese, softened
  • 1 (8-ounce) container sour cream
  • ¼ cup of mayo
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon white pepper
  • 2 (2-ounce) jars dried beef, chopped
  • ½ cup red bell pepper, chopped  
  • 1/4 cup finely chopped green onion
  • 1/2 cup chopped walnuts  
  • 1 tablespoon unsalted butter
  • Assorted crackers or bagel chips

Preparation

  • Beat first 5 ingredients at medium speed with an electric mixer until blended; stir in beef, bell pepper, and onion. Spoon into a 2 1/2-quart baking dish;
  • Toast walnuts in microwave for 3 minutes with butter. Sprinkle nuts on top of dip.  .
  • Bake at 350° for 20 minutes. Serve immediately with crackers or bagel chips.

 Creamy Smoked Salmon Dip: Substitute 4 ounces smoked salmon for dried beef, Omit chopped nuts.

 

Note- The dried beef is real salty.  You can lightly rinse beef to reduce salt.

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