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Party Sausage Sandwiches

We love to have plenty of appetizer recipes.  This one has been a favorite for years and years with my family and close friends.  It is good for parties, get-togethers, or heavy appetizers for the family.  This is a savory sausage suprise that is always a hit.  It freezes well, so you can have batches in the freezer and when you need a quick appetizer…viola…in 20  minutes time, you are set to go. (and we know that Velveeta isn’t the healthiest choice out there, but, man, does it work it this recipe!)

 
Party Sausage Sandwiches
Ingredients:
1 pound ground beef
1 pound ground sausage
1 Tablespoon Worcestershire sauce
1 teaspoon oregano flakes
2 fresh garlic cloves, minced -or- 1 tsp. garlic powder
1 pound Velveeta cheese, chopped in cubes…
2 loaves party rye or sourdough bread. (These loaves have small pieces of bread, approximately 2 inches X 2 inches.)
 
Directions:
Brown meats and drain grease.  Return to heat and add Worcestershire sauce, oregano flakes, and garlic.  Saute for one minute, then add Velveeta cheese cubes.  Cook until cheese is melted.  Remove from heat.  Spoon mixture onto top of party rye or sourdough bread.  Bake at 350 degrees for 10-15 minutes. 
To freeze:  place on cookie sheet and put in freezer for 45 minutes.  Then place into ziploc bags.
 
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The Sister’s Shrimp Creole

The Sister’s Shrimp Creole

Ingredients

2 pounds med-large shrimp, peeled or shells on

1 16 oz. can Crushed Tomatoes

1 (8-ounce) can tomato sauce

1 large onion chopped

2 stalks celery diced

2 cloves garlic diced

1/2 cup chopped green onions

handful of chopped fresh parsley

2 bay leaves

Salt & Pepper to taste

Slap Ya Mama Cajun Seasoning

Louisiana Hot Sauce to taste

1 tsp. sugar (neutralizes the acid in the tomatoes)

1 cup water or stock (shrimp or chicken)

2 tablespoons flour

3 tablespoons oil

Cooked white rice

I always peel my shrimp and save the shrimp shells and make a little shrimp stock.

Shrimp Stock: Rinse peelings, put in a pot and just cover them with water. Bring to a boil, add a pinch of salt  and boil for about 5 minutes. Let cool and strain the stock and you’re done. Substitute the water called for in the recipe with an equal amount of shrimp stock. Freeze the remaining stock (by all means don’t throw it away!)

Directions

In a large pan or pot, make a blond roux with the flour and oil. Add the onions and sauté for about 10 minutes. Add the celery and sauté for another 15 minutes. Stir in the tomatoes, tomato sauce, sugar, garlic and bay leaves and continue to cook for 30 – 40 minutes on a med-low heat stirring frequently. 

Add the water (or stock) and sugar; bring to a boil stirring frequently. Reduce the heat to med-low. Add green onions and parsley and stir. Simmer for 20 minutes covered stirring every five minutes. Hint: look at the thickness, will it cover rice like a thin gravy? If not add more flour. Add the seasoning and shrimp  and simmer for about 2 to 5 minutes.Taste and add seasoning as needed. 

Remove bay leaves and serve over hot cooked rice with a little hot French bread to sop up the gravy. Garnish with chopped parsley and chopped green onions.

Enjoy…

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Savory Cajun Crock Pot Soup

Let’s just say it doesn’t get much better than this. Is is a complete savory meal. This is so easy and just makes your soul feel good!

Savory Cajun Crock Pot Soup

Ingredients:

1 1/2 lbs Ham, diced

1 Meaty Ham Bone

4 quarts of beef stock

1/4 cup minced garlic

1 cup chopped onions

1 cup chopped celery

5 medium red skinned potatoes

1 can corn, drained

1 can green beans, drained

1 can sliced carrots, drained

1 14.5 ounce can crushed tomatoes

1 cup of black eyes

1 cup red beans

2 cup chopped cabbage or collards

2 cups large elbow macaroni

1 1/2 teaspoons Slap Ya Mama Cajun Seasoning

Salt and black pepper and  to taste 

Directions

In large crock pot, combine ham, ham bone, and all other ingredients with the exception of the elbow macaroni. Add macaroni the last hour and cook until tender. Cook on high heat setting for 5-6 hours or on low for 10-12 hours. Remove the ham bone before serving. Additional beef stock may be added to retain the volume of liquid. You may also wish to add any variety of your favorite vegetables to this recipe.

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Easy Butterscotch Haystacks

Every Christmas Amy and I get together and make all types of cookies and candies and have the best time. Haystacks are one of our favorite candies to make. They are so easy and so delicious. Hope you enjoy! Merry Christmas!

Ingredients

2 cups butterscotch chips (12 ounces), melted

2 tablespoons peanut butter, plain or crunchy

6 ounces Chinese or chow mein noodles

6 ounces cocktail peanuts

Directions

Melt the butterscotch chips in a double broiler over simmering water.

In a medium bowl, combine the melted butterscotch and peanut butter. Add noodles and peanuts and mix well. Drop the batter by the heaped tablespoon onto waxed paper and refrigerate until cool and set, about 20 minutes.

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The Perfect Cookie Dough

 
 
One of our favorite Christmas traditions is to take a night during December to bake and decorate Christmas cookies.  Having a good dough recipe is important, but to be honest, having a variety of icings and “sprinkles” is what makes it festive and fun.  There is something heart-warming about sitting around the table together with a pile of cookies to be iced and decorated and everyone creating their own masterpiece.
 
What You Need:
3 cups powdered sugar
2 cups butter
2 tsp vanilla
1 tsp almond extract
2 eggs
5 cups flour
1 tsp baking soda
3/4 tsp cream of tartar
 
Frosting
3 cups powdered sugar
1/3 cup butter
Vanilla if you like it in frosting
approximately 2 TBSP milk; add slowly so that you can keep the right consistency
Bake at 350 degrees fahrenheit for 9 minutes on a regular cookie sheet. (do not use “air-bake” or stones)
 
Thank you sweet friend for this wonderful recipe!
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Cranberry Chicken Casserole

Wanted to share this recipe from my beautiful friend Claire. This is a wonderful dish to make during the Holiday season! With all the activities and special events we have during this glorious holiday, this recipe is easy for you to prepare for your family or to take to any function! Hope you enjoy!
 
 
Cranberry Chicken Casserole
 
1 package fast cooking Uncle Ben’s long grain and wild rice
1 (16 ounce) can whole cranberry sauce
3 tablespoons butter
2 tablespoons soy sauce
1 teaspoon lemon juice
4-6 boneless chicken breasts
 
Preheat oven to 325 degrees. Sprinkle rice in buttered 9 x 13 inch baking dish.  Spread seasoning package over rice.  Arrange chicken on top.  Combine cranberry sauce, butter, soy sauce, and lemon juice.  Heat mixture in microwave or saucepan until butter is melted.  Pour over chicken.  Cover tightly with foil.  Bake 1-1 1/2 hours.  Uncover.  Sprinkle with almonds.  Bake an additional 10 minutes.  It will stay warm for 30 minutes. (check after 45 minutes; may need to add water to the edges.)
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Good Morning Grocery Lovers!

It’s a fine day to be a grocery lover, cause you know how us sisters love our groceries! Amy is at the beach with her girlfriends and they all will be cooking up some savory dishes. You know if Amy packs a deep fryer it’s going to be a good weekend! As for me it is Game day and LSU plays the Florida Gators. So, with that being said I think I will serve deep fried gator tail over a bed of rice and Gator Gumbo! Not really, but it sounds good!

Today I am making it a trouble-free Saturday cooking day. Caleb and Allison, my beautiful children, have both gone away for the weekend and Rick will be playing golf. So, I am going to cook just for me and watching the game and do just what I want to do! Since I am just cooking for me I am making some dirty rice, I have a little boudain and I will put together a little salad. Got to have some Slap Ya Mama cheese biscuits to. Today I am using a box mix of dirty rice and that is OK! I use Zatarain’s. I put a little twist on it so it will have that savory flavor!

 

Dirty Rice

Don’t worry; it’s only a name. Dirty rice isn’t actually dirty—it’s called that because the chicken gizzards and livers it’s traditionally made with give it a brown or “dirty” color. Most common in regions of Southern Louisiana and Mississippi, it’s similar to pilaf in its use of the holy trinity of New Orleans cooking—green bell pepper, celery and onion. Then meat is added, and the whole thing is garnished with green onions and parsley.

 An insider tip: If you’re not into chicken livers and gizzards, try it with ground beef or sausage for a delicious alternative.

 Today I will be using ground pork and ground beef.

What You Need

1 12-oz package Zatarain’s Dirty Rice Mix

1 lb ground pork

1 lb ground beef

2 tablespoons oil

1 ½ tablespoons flour

½ cup minced onion

1 rib celery, minced

¼ cup minced bell pepper

½ tablespoon minced garlic

2 ¼ cups chicken broth

½ cup chopped green onion

½ tablespoon Slap Ya Mama

2 tablespoons chopped fresh parsley

Louisiana Hot Sauce to taste

 

Lightly brown ground pork and ground beef and drain, set aside.

Make a dark roux by mixing oil and flour in heavy bottomed 6 to 8-quart saucepot over low heat. Stir constantly using wooden spoon.

When roux is finished, stir in onion and allow to brown, leaving heat on low. Next, add celery, bell pepper and garlic. Add Rice Mix and stir for 5 minutes to toast rice. Then add your ground beef and pork and stir for an additional 4 minutes

Stir in broth; allow mixture to come to a boil. Cover with lid and simmer over low heat for 25 minutes.

Sprinkle with green onion and parsley just before serving!

Geaux Tigers!

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Pesto Tilapia

This recipe is easy, inexpensive and very tasty. You can purchase a jar of pesto next to the pasta in the grocery store.  I serve this with rice and a salad or over angel hair pasta.  The fish is also good in a sandwich.  I hope you enjoy!  

Pesto Topped Tilapia

4 Tilapia fillets

½ Teaspoon of kosher salt

 ½ teaspoon of white pepper

½ cup of pesto (I use jar of pesto)

½ cup of freshly grated parmesan

Fresh Basil

Preheat oven to 350 degrees

Line baking pan with aluminum foil

Season fish with salt and pepper

Spread pesto evenly on both sides of the fish

Bake for 8-10 minutes, or until flaky

Top with parmesan cheese; bake for an additional 2 minutes

Top with fresh basil

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Sausage and Cheese Quiche

On my way home from work I was trying to come up with something I could cook for dinner without going to the grocery store. Thankfully I had everything at home to make this recipe. If you do not have a pie crust you can definitaly make this without it. Just pour the mixture in a pie plate and bake. Also, if you don’t have sausage you can use bacon, ham, turkey or vegetables. I am serving fruit salad on a bed of salad greens with mine tonight. I will post that recipe after I make it. I hope you enjoy!

Sausage and Cheese Quiche

  • 1 lb pork sausage
  • 1/2 cup onion, thinly sliced
  • 2 cups sharp cheddar cheese, grated
  • 1 tablespoons of flour
  • 3 eggs
  • 1 cup of half and half
  • 1 tablespoon parsley flakes
  • salt to taste
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon white pepper
  • 1 (9 inch) deep dish pie shells

Directions:

  1. Pre-heat oven to 350
  2. Cook sausage.
  3. Sauté onion in pork fat.
  4. Combine cheese and flour and stir in with sausage and onion.
  5. Pour in pie shell and mash it down.
  6. Mix all other ingredients together and pour in pie shell
  7. Bake at 350°F for 35 to 40 minutes or until set.

Amy

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