3 cups powdered sugar
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.
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.
Having shrimp for dinner? Don’t throw away the shrimp peels. The shrimp peels make a wonderful shrimp stock that you can freeze and use later.
- tbsp spoon of oil
- shrimp peels
- bay leaf
- carrot
- 2 celery stalks
- 1 onion
- clove of garlic
- salt and pepper to taste
- Heat oil, add all ingredients
Cook for a few minutes. Add 8 cups of water. Bring to a boil and then reduce heat to low. Simmer for an hour or so. Strain, cool, freeze and use for your next soup or stew.
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:
- Pre-heat oven to 350
- Cook sausage.
- Sauté onion in pork fat.
- Combine cheese and flour and stir in with sausage and onion.
- Pour in pie shell and mash it down.
- Mix all other ingredients together and pour in pie shell
- Bake at 350°F for 35 to 40 minutes or until set.
Amy
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
Tomato Pie
- 1 deep dish pie crust, baked
- 3 tomatoes peeled, sliced and drained (salt and pepper to taste)
- ½ cup of chopped green onion
- ¼ cup of fresh basil chopped
- 2 ½ cups of grated Colby and Monterey jack cheese
- ½ pound of bacon fried, drained and crumbled
- 1 ½ cups of mayonnaise (Hellman’s)
- Salt and pepper and garlic powder to taste
Peel tomatoes, cut tomatoes in half and then slice
Drain tomatoes on paper towels
Meanwhile mix the next six ingredients together
Layer tomatoes and mayo mixture in baked pie crust
Bake in a preheated 350 degree oven for 30 minutes