The Sweet and Savory Sisters!


Crock pot

Green Bean Casserole (Crock Pot)

Green Bean Casserole (crock pot)


2 (14 1/2 ounce) can French Style Green Beans

1 (14 1/2 ounce) can cut green beans

2 (10 3/4 ounce) cans cream of mushroom soup

3 (4 ounce) cans of mushrooms

1 small onion, cut in half and sliced

½ cup of half and half

1 teaspoon Worcestershire sauce

½ teaspoon black pepper

1 can (6oz) French fried onions, divided

¾ cup of chopped pecans


Directions: Combine canned green beans with 2 cans of mushrooms and onion slices. Place in crock pot sprayed with cooking spray. Mix cream of mushroom soup, other can of mushrooms, half and half, Worcestershire sauce, black pepper, half of the French fried onion rings in separate bowl. Cover green beans with sauce, do not stir. Cook on low for 4 hours.  Heat pecans and the remaining French fried onions in a non stick skillet over medium low heat, stirring often, until toasted and fragrant.  Sprinkle over casserole just before serving

Crock Pot Cajun Chili

Well I have a lot to say today, first of all what a dominating performance by LSU in their 45-10 win over Auburn yesterday! In front of the second largest crowd in Tiger Stadium history (93,098), LSU completely dominated a good Auburn team in all three phases of the game – offensive, defense and special teams. The 35-point margin of victory was the largest ever in the 46-game series against Auburn dating back to 1901.

I have to confess that I had to tape the game and watch it later. That is something I really do not like to do. My Saturdays are such a ritual, I always cook and do my blogging and watch my football team. Yesterday was an exception, my daughter had an opportunity to attend a workshop with our good friend Marla that has a great talent company called It’s a F.A.C.T. I just have to tell you how impressed I was with all the unbelievable talent right here in Albany, GA! These kids are not only talented, but they are kind, good-hearted children. You can just tell they were raised right. I have a feeling these kids will go far with their acting careers. I was so grateful that I let my selfishness go out the window and spend the day with this astonishing group of kids. Their parents must be swollen with pride with them and Marla for their commitment to this outstanding program. What a great Saturday to spend with Alli and all these beautiful children.

Also, today is my Savory sister’s 1-year anniversary and I want to wish her and her husband Andy a very happy anniversary! One year ago, Amy and I along with some wonderful friends and family pulled together an extraordinary event. Yes, Amy and I planned, cooked, decorated, facilitated, and directed her entire wedding. Can I just tell you it was absolutely grand. If it were not for all our friends and our beautiful stepmother we would have never accomplished this beautiful event. We had such an enormous time and the food was to die for. It is quite amazing what you can accomplish with a little help from your friends and family!

With all this being said, here is our recipe for Crock Pot Cajun Chili! This is an easy recipe and you can even make it the night before. It is better the next day. It is really lip smacking good! Hope you enjoy!

What you need

 1 lb of ground beef

1 lb ground pork

1 bell pepper (diced)

1 sweet onion (diced)

1 tablespoon minced garlic

2 tablespoons chili powder

2 teaspoons ground cumin 

2 cans of Rotel tomatoes

1 can of crushed tomatoes

1 can of pinto beans

1 can of black beans

1 can of dark red kidney beans

1 can of sweet whole kernel corn

2 teaspoons Slap Ya Mama Cajun Seasoning

Dash of Louisiana Hot Sauce

2 cups shredded cheese

Chopped green onions (for garnish)

 What to do

First go ahead a turn you crock pot on to medium heat so it can get hot. In a skillet, cook beef and pork over medium heat add in onions, bell pepper and garlic cook until meat is no longer pink and veggies are tender; drain. Transfer to a slow cooker. Add the next ten ingredients. Cover and cook on low for 8-10 hours or on high for 4 hours. Garnish individual servings with cheese, green onions and sour cream if desired.


Crock Pot Cornbread Dressing

It is getting to be the time of year where we are planning what we are going to be serving for Thanksgiving.  I hope you will be ordering all of your food from The Sweet and Savory Sisters but if you don’t live in this area try this recipe out.  I know with me, I always run out of room in my oven. I have a hard time getting everything hot and ready at the same time.  I was so happy to find out that my dressing recipe will work in the crock pot. I hope you will enjoy this recipe as much as my family and I have.

Crock Pot Cornbread Dressing


Cornbread, crumbled (recipe follows)

5 buttermilk biscuits baked and crumbled (I use frozen biscuits)

8 tablespoons butter, melted

3 chicken bouillons, melted with the butter

2 ½ cups celery, diced

1 large onion, diced

2 cans of cream of celery

4 cups of chicken stock

1 teaspoon salt

Freshly ground black pepper

4 eggs, beaten



Combine all ingredients in a large bowl

 Pour into a lightly greased crock pot

 Cover and cook on low for 4-6 hours or until set and thoroughly cooked   




2 cup self-rising cornmeal

1 cup self rising flour

1 ½ cups of buttermilk

4 eggs

1/4 cup of vegetable oil

6 tablespoons of butter


Preheat oven to 350 degrees F.

Combine all ingredients and mix well

 Pour batter into a greased shallow baking dish

Bake for approximately 25 minutes

Cornbread can be made ahead of time.

Crock Pot Shrimp and Grits

Traditionally I use heavy cream and no chicken. I wanted to try something in the crock pot and thought the cream of shrimp would be good and it was pretty darn good. We did a recipe last week with cream of shrimp and it was really yummy.  My boss Beth does a fish dish with cream of shrimp and it is great . I had some chicken so I added it to the pot too.  I couldn’t think of another name so….. Shrimp and grits it was. It was very creamy and delicious.

½ stick of butter

½ cup of Green bell pepper

½ cup of Red bell pepper

¾ cup of celery

1 cup of onions

4 cloves of garlic

1 ½ pounds of chicken breast tenders

8 ounces of Andouille Sausage, cut up

2 cans of cream of shrimp soup  

Slap ya Mama (Cajun Seasoning) to taste

Salt and pepper to taste

1 pound of Shrimp

2 heaping tablespoons of savory garlic cream cheese finishing sauce


Turn crock pot on high 

Add butter to crock pot

Dice onions, garlic, bell pepper and celery and add to pot.

Add chicken sausage, cream of shrimp, salt and pepper and Slap Ya Mama.         

Turn heat down to low and cook for a couple of hours (until chicken is done)

Increase heat to high and add shrimp and finishing sauce, continue cooking until shrimp are pink (approximately 15 minutes)

Serve over grits

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