The Sweet and Savory Sisters!


Party food


blt dip

This recipe is always a crowd pleaser and is so simple to make. Some like this dip hot and some like it cold or some like to double their pleasure and have it both ways. Either way you choose it will be lip smacking delicious.



1 package Knorr® Vegetable recipe mix

1 cup Mayonnaise

1 container (16 oz.) sour cream

3-4 spring onion with tops, chopped

1 large tomato, seeded and diced

1 lb bacon, fried crisp and diced

What to do- 

This is an easy  one folks.  Get you a large bowl out, add the first four ingredients and give it a good stir.  Next, stir in about 3/4 of the bacon and tomatoes to the dip, reserving some for garnish.  Garnish with the remaining bacon and tomatoes. Cover and pop in the fridge for a couple of hours and let the Knorr do it’s magic.  Serve on a bed of lettuce with toast points or chips. Heated- stir 1 1/2 cups cheddar cheese into dip. Pour dip into a greased shallow casserole dish and pop in a preheated 350 degree oven for about 15-20 minutes or until cheese has melted and dip is bubbly.

Sha Bam Shrimp

Man, we do love these shrimp. Every time we make these our company gobbles them up. The sauce is out of this world and is great on fried wings too! We are here to tell you that these Sha Bam Shrimp are “GET IN MY BELLY GOOD” and a crowd pleaser.

Sha Bam Shrimp

What you need-
1 pound shrimp, peeled and deveined
Salt and pepper
1 cup vegetable oil
½ cup of corn starch
For the Sauce-
¼ cup of mayonnaise
1/8 cup Thai Sweet Chili Sauce
1 tablespoons Sriracha chili sauce
Shredded lettuce
1 spring onion with tops, diced

Do it-
In a large frying pan heat oil to medium high heat. Season shrimp with some salt and pepper. Dredge shrimp in corn starch and fry shrimp until lightly brown. This want take long. Watch very closely and pull out of grease as soon as they show sign of being ready. Remove from grease and drain on paper towels. Mix ingredients for sauce and toss shrimp in mayonnaise mixture. Serve on a bed of lettuce and top with spring onions.

Honey, Lime and Cilantro Wings

Amy- It’s game day folks! I can honestly say that I don’t care one thing about the football game. I only care about all of the yummy appetizers at the Super Bowl Party. I feel like it is a must to have some good wings at a Super Bowl Party. I love me some wings of all kinds but I especially love these honey, lime and cilantro wings. These are some of the best wings that I have ever flopped my lips over and I have flopped a lip over a many of wings. All of these flavors are absolutely delicious together. You will surely score a touchdown with these wings at your Super Bowl party.
Honey, Lime and Cilantro Wings
Round up-

4 lbs chicken wings, fresh not frozen
3 limes (juiced)
¾ cup extra virgin olive oil
1/4 cup cilantro
½ tablespoon Kosher Salt
1 teaspoon sugar
1 teaspoon paprika
For the sauce-
½ cup honey
1 stick butter
4 tablespoons fresh lime juice
Zest from 2 limes
3 cloves garlic, minced
2 tablespoons cilantro, chopped
Salt and ground black pepper
Arugula or salad greens
Cherry tomatoes and additional cilantro (for garnish)

Do this-
Make your marinade by dumping all of the things that you needed in a Ziploc bag. Mush it around making sure everything is mixed up really good. Add your clean wings to the bag and give it a shake or two. Pop in fridge for several hours and let the marinade do its magic. Turn the bag over ever so often to make sure all of the wings are soaking up the marinade. Time to drill- Daddy always calls it drilling instead of grilling. Not sure why, but he does. Get you some good tunes on and an adult beverage or soda and let’s get the show on the road. Stack you about 3 ½ pounds of charcoal in a pyramid on one side of the grill. Since I almost caught myself on fire and have a hard time figuring out how much fluid to use, I did some research to find out how much lighter fluid you are suppose to use. According to the lighter fluid bottle (who knew there were directions on the back), you are supposed to use 1.6 ounces of fluid per 1 pound of charcoal. So, add you 5.6 ounces of fluid and fire it up dude. Let your charcoal burn for about 15 minutes. Spread charcoal on that one side of the grill and let it burn for another 5 minutes. Put your wings on the other side of the grill (not directly on the fire) and shut the grill for about 35 minutes. Don’t be lifting it to take you a look at the wings. Leave the grill closed; you want all of the heat to stay inside the grill. Now head inside and make your wing sauce by putting all of the ingredients in a sauce pan and heating it until butter and honey have come together as one. Use about ½ of the sauce to baste and put the rest to the side. Now, your 35 minutes are up and you can open the grill. Baste wings using a basting brush, flip the wings and baste the other side. Don’t be shy with the basting sauce. Close the lid and grill for an additional 35 minutes or until wings are done. Once the wings are done I like to baste them again and move them to the fire side of the grill. The basting sauce will drip down on the fire and cause the charcoal to spark up. I like to get the skin charred a little bit. Take your wings off and toss with the remaining sauce (that you put to the side). Serve on a bed of arugula or salad greens and garnish with cherry tomatoes and fresh cilantro. I like to use arugula because the peppery flavor from the arugula works so well with the honey and lime sauce but you can use whatever you like or have. The heat from the wings will wilt the greens and make them so darn yummy.

Easy Crawfish Spread

Crawfish spreadSuzette- Did you know that crawfish is the other white meat? Well it is, so eat mo crawfish! If you are feeling froggy you might want to jump on this dip! We make this spread for a lot of our caterings and it is always a huge hit and makes for a wonderful presentation.

Easy Crawfish Spread
Get these things-

1 8 ounce package cream cheese, room temperature
½ cup sour cream
½ cup mayonnaise
½ cup celery, minced fine
½ cup green onion, sliced with tops
Cajun seasoning, to taste
½ tablespoon horseradish
½ pound crawfish, cleaned, chopped and divided
1 cup the sister’s remoulade or cocktail sauce
Lemon slices and parsley for garnish

Make it- Count the first 7 ingredients and put them in your bowl and only half of the crawfish meat, repeat only half. We will share a little insider’s tip with you. Spray your hands with cooking spray before forming the cheese mixture into a ball. This helps keep the cheese from sticking to you like glue. Take both your hands and make believe you are a child again, playing with play dough and shape the mixture into a ball. Place on a garnished tray. We use swiss chard leaves. Then you are going to sprinkle the remaining crawfish, which we told you to save, on top of the cheese ball. Then, pour the cocktail sauce or remoulade all over the crawfish. We prefer the remoulade. Try out our great recipe for the remoulade. Now, take those lemons and parsley and make it all pretty. Stick a serving tool in it and call it done! Serve with crackers or scoops.

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Amy: I love me some crudités, cause that means there is a variety of goodness on a platter. Sister and I worship us some variety on a platter! In case you didn’t know it, cause we didn’t until we looked it up, a crudités is a traditional French appetizer consisting of raw vegetables served with an oil base dip, but you can use whatever dip you want. So now that you got a vocabulary lesson go ahead and explore all the endless possibilities with creating a masterpiece.

The Sister’s Crudités

The presentation- It is all about the presentation, repeat, “It’s all about presentation”! Normally people frown upon seeing a raw vegetable tray sitting among so many other varieties of goodness, but if you do it right and give it some personality they will be skipping over to your stunning success. There can be so much done with a crudités. The choices are limitless. It is very important to have your vegetables on a nice-looking tray. We used an old windowpane to present ours on for a wedding and it looked fabulous. We like to add our sauces and dips in hallowed out vegetables, such as a purple cabbage. Remove the outer leaves and scoop out the core. You can use the outer leaves from the cabbage to decorate your platter. Bell peppers are also great to use for your dips. Add flowers or fresh herbs as garnish. We like to add a selection of cheese and crumble semi-soft cheese over the vegetables.

Our favorite items to put on our crudités are- marinated artichoke hearts, marinated asparagus, broccoli, green beans, snow peas, sugar snap peas, grape tomatoes, zucchini, red peppers, celery and olives.
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Cajun Crawfish Bread

crawfish bread

Don’t be dumb make you some! This bread is the sho nuff “Get in my Belly Good” bread recipe!

Cajun Crawfish Bread

½ stick of butter

1 clove of garlic minced

¾ cup of ripe tomatoes (drained)

1 lb. of crawfish tail meat peeled, cleaned and deveined (fat on)

Cajun seasoning (Slap ya Mama)

½ cup of mayonnaise

3/4 cup of Colby & Monterey Jack Cheese

¼ cup of parmesan

3 Tbs. fresh parsley

1 loaf of French bread

Preheat oven to 350 degrees

Rinse crawfish

In a large skillet melt butter over medium heat, add garlic and cook for a few minutes

Add tomatoes and crawfish, sauté for one minute

Remove from heat and add Cajun seasoning to taste

Mix mayo, cheese and parsley

Add tomato and crawfish to mayo mixture

Cut loaf of bread in half and then cut bread lengthwise

Spoon mixture on bread and bake for 5 minutes

Then broil for an additional 3- 5 min. Watch closely

Cut bread into individual portion.

Creamy Eggplant Dip

This is a great dip to take to your office Christmas party. You can pretty much be sure that no one else will bring this dip. It’s different and it is so yummy!

Creamy Eggplant Dip

Gather up:

2 large eggplant
2 cups mayonnaise
2 cups parmesan Reggiano cheese, grated
2 small cloves garlic, crushed

How to fix it:
Preheat oven to 400 degrees. Line a large broiler pan with aluminum foil. Cut eggplant lengthwise in half. Bake eggplant until tender, about 10-15 minutes. Remove pulp from skin and place in food processor with mayonnaise and garlic. Pulse until blended. Stir in 1½ cups cheese and season with salt and pepper to taste. Pour mixture into a greased casserole dish and top with remaining cheese. Bake in a preheated 350 degree oven until warm and cheese has melted. Serve with toast points.

Caramel Apple Muffins

This recipe is just in time for fall y’all! I would have to say that fall is one of our favorite times of the year. Fall marks the transition from summer to winter. We say goodbye to swimsuits (thank GOD) and hello to layers, which we love!

It is something about the cool breeze that starts to flow in, leaves changing their colors, the falling of leaves, fall festivals, pumpkins, college football, apple cider and of course caramel apples that make you feel all cozy inside.  

This is a pleasant treat to make to stimulate your taste buds! With each bite you will find a delicious surprise of baked apples and cinnamon. Get in my belly GOOD!


Cinnamon topping

1 cup heavy whipping cream (plus 3 tablespoons for caramel topping)

1 cup sugar

2 large eggs

1 tablespoon vanilla extract

2 cups all purpose flour

2 teaspoons baking powder

2 teaspoons baking soda

½ teaspoon salt

2 cups peeled and diced Granny Smith apples

1 14 ounce package caramels

1 cup chopped walnuts

Wax paper

Craft sticks

Cinnamon Topping

Stir together 1/3-cup firmly packed light brown sugar, 1½ tablespoon all purpose flour, and ¼ teaspoon ground cinnamon in a small bowl. Cut in 1½ tablespoons butter with a pastry blender or fork until mixture resembles course meal.


Preheat oven to 375 degrees. Prepare cinnamon topping as directed. Beat whipping cream and next three ingredients at low speed with an electric mixture 30 seconds or until blended. In a separate bowl stir together flour and next three ingredients. Add to whipping cream mixture, beating at low speed just until blended. (Do not over mix.) Stir in diced apples. Spoon into a lightly greased 12-cup muffin pan, filling three-fourths full; sprinkle with cinnamon topping. Bake at 375 degrees for 18 to 20 minutes or until golden brown. Immediately remove from pans to wire racks; cool completely. (About 30 minutes).

Microwave caramels and cream in a microwave safe bowl at high 1 to 2 minutes or until smooth, stirring at 30-second intervals. Let mixture stand, stirring occasionally, 5 minutes or until thick enough to coat muffins.

Quickly dip bottom three-fourths of muffin into caramel mixture; roll bottom half of caramel coated portion of muffin in chopped walnuts and place muffins caramel side up on lightly greased wax paper. (If caramel starts to harden you may microwave for a few seconds to soften). Insert craft stick into caramel covered portions of muffins. Enjoy!!!

La Chicks in La Blanket

This is The Sister’s take on pigs in a blanket. We like to serve these on game day or any day for that matter. Our guests love when we serve these puffs of goodness.

La Chicks in La Blanket


1 ½ pounds chicken sausage, with provolone and Italian herbs
2 sheets puff pastry
1 egg
1 tablespoon water
Flour for work surface

Preheat oven to 450 degrees. Slice sausage in 1 inch pieces. On a floured surface, working with one sheet of puff pastry at a time, roll into a 14×11 inch rectangle. Using a pizza roller cut lengthwise into seven 1½ -inch wide strips. Cut each strip crosswise into 6 rectangles, each about 3½ inches long. In a small bowl, beat together egg and 1 tablespoon water; set aside. Place a piece of sausage on the pastry. Roll to enclose, brushing with egg wash. Transfer the wrapped sausage to a lightly greased baking sheet. Refrigerate and let chill for 15 minutes. Transfer baking sheets to oven and bake until puffed and golden, about 15-20 minutes.

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