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Fingerling Potato Skins

Amy- I am not going to say these potato skins are easy to make because they are not.  They are pretty much a pain in the rear end but it is well worth it.  These tater skins taste and look amazing. I buy the bag that has the yellow, purple and orange potatoes in it. Don’t confuse them with a new potato because they are totally different. They are pretty freaking awesome and are always a huge hit. 

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What you need-
20-25 fingerling potatoes (assorted colors)
3 tablespoons olive oil
Sea salt and pepper, to taste
6 slices bacon, chopped into bits and fried
1 – 1 ½ cup shredded cheese
½ cup sour cream
¼ cup mayonnaise
2 tablespoons onion, finely diced
2 tablespoons chives, finely chopped
Salad greens and cherry tomatoes (optional, for garnish)

Instructions-
Go on and get that oven going and heated to 400 degrees. I love the way fingerling potatoes taste and look.  They are small, stumpy and look like a finger and have an amazing taste. They are so cute to me.  Cut potatoes in half lengthwise. Spray a broiling pan with cooking spray and position potatoes in a single layer, cut side down.  Drizzle oil and season them up with a little salt and pepper. Roast in the oven for 20-25 minutes or until done.  While your taters are roasting, mix together the sour cream, mayonnaise and onions. Season the mayo and sour cream mixture with salt and pepper. Remove potatoes from oven and cool until you can touch and work with. Go on and increase your heat to 450 degrees. This is where it gets to be a pain in the rear. The potatoes are so small so it’s a little difficult scooping the pulp out without tearing the skin. Get you a small spoon and carefully scoop out the inside of the potatoes. Take your time and don’t get yourself in a hurry. We will not be using the inside of the potatoes so put them in fridge and eat them when you want to (mash and add you a little butter and sour cream). Once you have removed all of the inside put skins back on the baking sheet and sprinkle skins with sea salt, bacon and cheese and cook for about 5 minutes or until cheese has melted. Get you a pretty tray out and garnish with salad greens and place skins on it.  Dollop the potato skins with the sour cream mixture and sprinkle with cherry tomatoes and chives.  These are great for an appetizer or as a side dish.

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Cajun Shrimp Pasta

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Suzette- I was dog tired after pulling double shifts all weekend. I was so tired that it was a challenge for me to blink my eyes. Amy called and said, “I have been working on some new weeknight recipes for the blog and I want you come by and get some for you and Alli and help me get the recipes ready for the blog”. This was the best news I had heard all day.  I hopped in my car and booked it over to pick up my Tupperware full of goodness. I am just going to tell you the truth, this pasta dish was the Mack Daddy!  Did you hear what I said? The Mack Daddy! I rushed in the house and sat in my easy chair and ate it right out of the Tupperware. If Amy had been sitting next to me I would have slapped her in the face because it was so good. I sure hope you will enjoy it as much as I did.

Get these things together-
4 tablespoon butter
10 oz seasoning blend (combination onion, bell pepper and celery found in freezer section)
3 cloves garlic, finely diced
1 teaspoon Cajun Seasoning, or to taste
¼ cup dry white wine
2 heaping tablespoons tomato paste
Several shots hot sauce
2 cups heavy cream
1 pound shrimp, peeled and deveined (seasoned with Cajun seasoning)
1 pound dried pasta (cook pasta according to package directions but do not drain)
3/4 cup Parmesan cheese, finely grated
2 tablespoons fresh parsley, chopped
1 spring onion, chopped

What to do with the stuff we told you to get-
Melt your butter over medium heat and add the seasoning blend and garlic. Cook for about 5 minutes or until veggies are tender.  Go on and add  Cajun seasoning and wine.  You can take a nip or two but make sure to save enough for this dish. Continue cooking for about 3 more minutes. Stir in tomato paste, hot sauce and then slowly stir in heavy cream. Increase heat to medium high, add shrimp and cook for a minute or so. Using tongs, remove pasta from water and add to the sauce. Reduce your heat to low and continue cooking a few minutes more so the pasta will soak up the yummy sauce. Lastly, add your cheese, parsley and spring onion. Go on and taste and season it up with salt and pepper, if needed. Garnish with additional parsley and parmesan cheese. Serve with plenty of French bread to sop up that great sauce.

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Mandarin Orange and Pineapple Trifle

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Amy-
Mama use to make this cake for us when we were growing up and it was one of mine and Suzette’s favorites. Sister and I were talking about desserts one day and trying to come up with some different ideas for some of our family favorites. I thought about this recipe and asked Sis what she thought about turning it into a trifle. She loved the idea and we both knew it would be a hit. We made this for our mother’s day celebration and we knew it was a keeper when the trifle bowl was empty and guests were asking for the recipe. This is great anytime of the year but it is a nice, fresh and cool treat on those hot summer days. This dessert is great for cookouts and backyard parties. We know some of you are trying to watch your girlish figure, so we have included directions on how to cut back on some of the fat and calories while not missing out on all of this goodness.

Mandarin Orange and Pineapple Trifle

What you will need-

1 box yellow cake mix
2 eggs
1/3 cup vegetable oil
1 15 oz can mandarin oranges, drained
8 oz cream cheese, room temperature
14 oz can sweetened condense milk
2 cups heavy cream
3/4 cup powdered sugar
1 20 oz can crushed pineapple, drained and juice reserved
3 oz box vanilla pudding mix

What to do-
First thing you need to do is turn that dial on your oven to 350 degrees. Second thing you are going to do is make the cake part of your trifle. Get you a Bundt pan out, spray it and set it to the side. Get you a large mixing bowl out and your handy dandy hand mixer. Pour your cake mix in. Next, drain pineapple and reserve liquid, set pineapple to the side. Add the reserved juice from pineapple plus enough water to make 1 1/3 cup of liquid to the cake mix. Then, add your eggs and oil. Beat for about 2 minutes or until combined. Fold mandarin oranges into cake batter. Pour in your Bundt cake pan and pop in oven for about 35-45 minutes or until cake is done. While your cake is in the oven, make your other layers. Suz and I love us some layers of flavors and goodness. Get you 2 medium size bowls out. In one add your block of cream cheese and sweetened condense milk and combine using your hand mixer. Those 2 ingredients are so good together, so go on and get you a little taste. I could drink this stuff. After that, make your whipped cream by pouring your heavy cream into a bowl and mix on medium high until it gets thick. Add your powdered sugar and pudding mix slowly and mix until smooth. Stir in the crushed pineapple and set to the side until you are ready to put it all together. When your cake has cooled for about 10 minutes, remove from pan and let it cool completely. Then, cut into thick slices and then cube into bite size pieces. In a trifle bowl layer the cake, cream cheese mixture and whipped cream mixture in that order. Continue until all ingredients have been used. End with the whipped cream mixture. Store in the fridge until you are ready to serve. Ways to lighten this dessert up- Instead of using the oil and eggs use 12 ounces of diet sprite. Use low fat cream cheese and fat free sweetened condense milk. Instead of using heavy whipping cream, use a large tub of low fat whipped topping and sugar free pudding mix.

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Cajun Crawfish Bread

crawfish breadThe Sisters were delighted and honored to film our second show with Paula Deen. Paula is an old family friend that we have shared many savory meals with. We would like to share this recipe with you that we prepared on Paula’s Best Dishes. We have been making Beach Bread for years. This recipe is so versatile and can be used for an appetizer, a full meal or to accompany your lunch or dinner.

Cajun Crawfish Bread

Get you-
½ stick butter
1 clove garlic minced
¾ cup ripe tomatoes, chopped and drained
1 pound cooked crawfish tail meat peeled, cleaned and deveined (fat on)
Cajun seasoning
½ cup mayonnaise
3/4 cup Colby & Monterey Jack Cheese
¼ cup Parmesan
3 tablespoons fresh parsley
1 loaf French bread

Do this-
Get that oven heated to 350 degrees. Rinse the crawfish lightly. In a large skillet melt your butter over medium heat, add your garlic and cook for a few minutes. It should be smelling real good in your kitchen. That is one of my favorite smells- garlic and butter. Next, add your drained may-may’s (tomatoes) and your mud bugs (crawfish). You are going to want to saute for just a minute or two. Remove from heat and season those babies up with some Cajun seasoning. Get you a bowl out and mix mayo, cheese and parsley together. Slowly stir in the tomato and crawfish mixture into the mayonnaise mixture. Cut loaf of bread lengthwise and then in half. Spoon mixture on bread and bake for 5-7 minutes and then turn your broiler on and broil for an additional 3-5 minutes or until bread is crisp and cheese has melted, watch closely. Cut bread into individual portions and serve.

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Peanut Butter Oreo Delight

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This is such a sinful pie. The Sister’s do love them some layered anything. The peanut butter works really well with the chocolate pudding and the cream cheese mixture. Each layer is so creamy and delicious. This is so easy to prepare and a wonderful dessert to take to any gathering. We like to top each plate or bowl of dessert with an Oreo cookie.


Peanut Butter Oreo Delight

What you will need-
35 Oreo Cookies
6 tablespoons butter (melted)
8 ounce package Cream Cheese, softened
1 cup powdered sugar
3 cups plus 2 tablespoons cold milk, divided
16 ounces whipped Topping, thawed, divided
2 packages (3.4 ounce each) Vanilla Flavor instant Pudding
1/3 cup peanut butter

Time to make it-
Get your food processor out and process cookies in food processor until fine crumbs form. If you don’t have one or you don’t feel like getting it out, you can put the cookies in a Ziploc bag and beat the hell out of it until you have fine crumbs. Next add your butter to the cookies and mix it up real good. Get your old trusty 13×9 inch casserole dish out and press the cookie crumbs in the bottom. Pop it in the fridge for about 10 minutes or so. While that is chilling out, beat your cream cheese, sugar and 2 tablespoons of milk until well blended. Add you about ½ of the whipped topping; mix well and give it a little taste. That’s some good stuff. Dump mixture on top of cookie crumbs and spread evenly. Next, beat the pudding mix and remaining milk in large bowl for about 2 minutes. Add your peanut butter to the pudding and mix well. Go on and get you a little taste of that too. Dump the pudding on the cream cheese layer and spread it evenly. Let stand for about 5 minutes or until thickened. Top with remaining whipped topping. Refrigerate for about 4 hours before serving.

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Million Dollar Trifle

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This is the sho nuff shima longa shing shong sh**!
Million Dollar Trifle
Gather-
8 oz cream cheese
1 1/2 cups powdered sugar
1 5.9 oz box instant chocolate pudding mix
3 cups cold milk plus 3 tbs
1 pt heavy whipping cream
3/4 cup powdered sugar
13 oz package pecan sandies, crumbled
3/4 cup pecans
1 tablespoon butter
Salt
How to make-
Get you 3 mixing bowls out. In the 1st bowl combine the cream cheese, powdered sugar and 3 tablespoons milk using your hand mixer. In the 2nd bowl make your pudding using the remaining 3 cups of milk. In the 3rd bowl add whipping cream and use hand mixer to whip the cream until thick. Stir in powdered sugar. Next, combine pecans, butter and a dash of salt in microwave safe bowl. Pop in microwave and nuke for 2 minutes in 30 second intervals. Stir in between intervals. In a trifle bowl, layer cream cheese mixture, pudding, whipped cream and cookie crumbles until all mixture has been used. Use about 1/3 of each mixture per layer. End with whipped cream and then top with cookie crumbs and toasted pecans. Chill until ready to serve.

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