The Sweet and Savory Sisters!



The Sisters Brined Turkey

The Sweet and Savory Sisters were introduced to brining meats several years ago. Like many people we have had our share of dried out turkey. If you have had your share, then you need to try brining. This takes 8-16 hours without cooking time so you need to plan ahead. We were skeptical about using so much salt. We spoke to two of our friends that are chefs and they assured us that it would not be too salty and we would be very pleased with the results. We have been brining ever since. It is unbelievable how moist and delicious it makes the turkey. It is well worth the time that you put into it.

Brine for Turkey
Get you

2 gallons water or vegetable stock
2 cups kosher salt
2 cups sugar
1 tablespoon black peppercorns
1 ½ teaspoons allspice berries
2 bay leaves
14-16 lb. turkey
1 gallon ice

Brine baby brine-
Get your stock pot out and add your stock, salt, sugar, peppercorns, allspice berries and bay leaves in a large stockpot. Heat over medium high heat, stirring to dissolve sugar and salt. Allow the broth to cool, add ice. Don’t you dare put that turkey in the hot brine. Once the brine has cooled pour it in a 5 gallon bucket or a stainless steel pot. Place the turkey in the brine breast side down; making sure that the turkey is completely submerged. Cover and refrigerate for 8–16 hours. Go on and make up your compound butter so all of those herbs can get to know one another. Time is up so go on and remove bird and rinse inside and out, discard the brine. Dry your turkey off using some paper towels.

This is what you need for your compound butter-
1 cup unsalted butter, room temperature
1/3 cup finely chopped green onion tops
2 tablespoons chopped fresh thyme
2 tablespoons fresh rosemary
2 tablespoons chopped fresh basil
1 ½ teaspoons salt
1¼ teaspoons coarsely ground black pepper

Let’s do this thing-
Whisk all ingredients in medium bowl. Cover and chill. Bring to room temperature before using.

Turkey time-
Using a long, thin flexible rubber spatula or your hand, slowly slide the tool between the skin and the flesh of the breasts on both side of the breastbone. The skin is pretty tough and won’t tear if you do it carefully. Do this on both sides of the breastbone but leave the skin attached along the center of breastbone itself. Stuff the compound butter under the skin on both sides. Massage the turkey with the butter on the skin of the turkey, legs and wings. Place the bird in a roasting pan, breast side up. Roast the turkey on lowest level of the oven at 500 degrees for 30 minutes. Reduce heat to 350 degrees. A 14 to 16 pound bird should require a total of 2 to 2½ hours of roasting. Let the turkey rest, loosely covered with foil or a large mixing bowl for 15 minutes before carving.

Beignets – Good Morning 2012







I couldn’t think of a better way to start my New Year than with some deep-fried dough! Yes you heard me right, deep-fried dough! No dieting today for us! My family absolutely loves these delightful puffs of heaven. This recipe is so simple and so GOOD! Hope everyone has a beautiful New Year!

What you need:

1 cup of water

1 cup of milk

1 egg, beaten

3 cups of flour

2 tablespoons baking powder

1 teaspoon of salt

2 teaspoon of sugar

1 teaspoon of vanilla or almond flavoring

Oil for frying

Confectioners Sugar

What to do:

Mix water, milk, egg. vanilla; add flour, baking powder, salt, and 2 teaspoons of sugar and mix until smooth.

Drop by spoonfuls into 2 inches of hot oil at 375 degrees; drain on paper towels and sprinkle with confectioners sugar.


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
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!

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.)

A Smart Cookie

For a smart Cookie…

The Holidays are approaching so dig out your cookie cutters and dust off the rolling pin, and get baking.

Tips for turning a ball of dough into fun cookie shapes.

Chill cookie dough to make it easier to roll, cut and transfer to baking sheets.

Roll with care. Gently flatten the cookie dough in a disk with your palms.

Dip cookie cutters in flour and use a thin-floured spatula to transfer cutouts to a cookie sheet.

Pop cookie sheet in the fridge for a few minutes so cutouts won’t lose their shape during baking.


Thanksgiving will be here before you know it! For the past several years we have prepared meals for families to make their load a little lighter. We got you covered when it comes down to side dishes and desserts. There is no need to stress during the Holiday season, let us do your cooking for you. We have an array of dishes. If you do not see your favorite dish please feel free to call us and we will be glad to see if we can prepare it. We make this easy, affordable and convenient. All orders can be picked up at Wagner’s BBQ through our double drive thru on Dawson Road. For an extra charge, we will deliver. Remember to place your orders early and be ahead of the game!

For pricing please call Amy 229-854-1160, Suzette 229-347-1202 or 229-446-8314

Delectable Sides

  • Green Bean Casserole
  • Green Beans with New Potatoes
  • Squash and Onions
  • Squash Casserole
  • Corn Bread Dressing w/ Gravy (with or without giblet)
  • Corn Casserole
  • Rice Casserole
  • Dirty Rice
  • Savory Cream Corn
  • Sweet Potato Casserole
  • Mashed Potatoes
  • Mac and Cheese
  • Plantation Grits
  • Broccoli Salad
  • Congealed Salad
  • Pineapple Casserole
  • Roasted Root Vegetables
  • Creamed Spinach with Parsnips
  • Succotash
  • Honey Glazed Carrots
  • Broccoli Casserole
  • Cranberry Chutney
  • Breakfast Casserole
  • Assortment of Quiche

Mouth-watering Desserts

  • Pumpkin Pie
  • Pumpkin Trifle
  • Croissant Bread Pudding
  • Pumpkin Cheese Cake
  • Pumpkin Bread
  • Pecan Pie
  • Pumpkin Chocolate Chip Cookies
  •  Pound Cake
  • Chocolate Pound Cake
  • Apple Crisp

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