New Orleans Barbecue Shrimp
This is a great recipe from my mom. It may not be healthy, but it sure is good!
1/4 Cup Butter
1 T Worcestershire Sauce
2 t Creole Seasoning
1 t Minced Garlic
1/2 t Pepper
1/2 t Rosemary Leaves, crushed
1 lb (26-30) Shrimp
3/4 Cup Beer, at room temp.
Melt butter with Worcestershire sauce. Add creole seasoning, garlic, pepper and rosemary in large skillet on medium-high heat. Add shrimp; cook and stir 2 minutes. Pour beer in skillet. Cook and stir 3 minutes longer or just until shrimp turn pink. Serve immediately with French bread.
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We Be Jam'in (this is the cheese spread)
I totally stole this from my friend Meredith. It is a totally addicting appetizer. Yummy!!
Mix together l cup chopped pecans, 1/4 cup mayo, 1 cup grated Cheddar Cheese, and 1/2 cup chopped green onions. Pack the mixture into a shallow dish. Cover mixture with Hot Pepper Peach Preserves, chipotle sauce, Jalapeno Jelly, or any jelly your prefer. I usually double this and serve with Wheat Thins.
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Grape Salad
This is a great recipe for a baby shower, a brunch or just a fun summer picnic!
For a more beautiful salad use both red and white seedless grapes. Wash, then pull grapes off of stems. This salad can be as big or small as needed, just adjust amounts of ingredients as necessary.
For a large grape salad:
This is a great recipe for a baby shower, a brunch or just a fun summer picnic!
For a more beautiful salad use both red and white seedless grapes. Wash, then pull grapes off of stems. This salad can be as big or small as needed, just adjust amounts of ingredients as necessary.
For a large grape salad:
4 lbs grapes
1 8 ounce cream cheese
1 8 ounce sour cream
1 8 ounce cream cheese
1 8 ounce sour cream
1/2 cup sugar
1 tsp vanilla
Blend with mixer. Pour over grapes, stir to cover grapes.
Then add the following:
½ cup brown sugar
1 cup chopped pecans
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This is a great holiday recipe from my Mamaw. One of my all time holiday favorites!
2 c. raw cranberries
3 c. peeled, sliced apples
1 large can crushed pineapple
3/4 c. sugar
1/4 c uncooked oatmeal
1/3 c. flour
1 c. brown sugar
1 c. chopped pecans
1/2 c. margarine, melted
Place cranberries in casserole dish (9 x 13). Top with apples and pineapple. Mix other ingredients and spread over fruit. Bake at 350 degrees for 30 minutes or until bubbly.
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Caramel Brie Puff Pastry
So good! Great for a baby shower!
So good! Great for a baby shower!
Puff Pastry
Brie
Caramel Sauce
Chopped Apple or Pear
Chopped Pecans (can use Walnuts instead)
Thaw the pastry sheet for about 30 minutes. Unwrap the pastry sheet and add a couple of tablespoons of caramel. Add the brie, top with more caramel, chopped apple or pear and nuts. Wrap the pastry up, pinching the seams together. Brush with an egg wash (you can skip this step if you are in a rush!). Bake at 350 degrees for 50 - 60 minutes.
Quick Tip - I would definitely spray your pan with a non-stick spray since this can get a bit messy! Also - if is super yummy if you serve the Brie with Ginger Snaps.
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Black Bean Enchiladas (modified from Emily Rissmiller)
1 Onion
2 Cans Black Beans (puree 1/2 of one can)
1 tsp cumin
1 tsp garlic powder
Grated cheese
10 flour tortillas
2 cans of tomato sauce or 2 cans of tomatoes, diced
2 cans on enchilada sauce (or make your own!)
Fresh cilantro (or just throw in some dried cilantro - 1 tsp.)
Preheat oven to 350 degrees. Spray a 9x13 baking pan. Saute onion in a non-stick pan until translucent. Add beans and spices. Heat until warm. Add tomatoes (or tomato sauce) and cilantro into pan. Pour a little enchilada sauce in the bottom of the baking dish. Put 3-4 T of beans in each tortilla. Wrap each tortilla and place loose end down in the dish. Repeat until done. Cover with remaining enchilada sauce and sprinkle cheese on the top. Bake for 30 minutes with foil covering the dish. Remove foil last 5-10 minutes so cheese melts.
Black Bean Enchiladas (modified from Emily Rissmiller)
1 Onion
2 Cans Black Beans (puree 1/2 of one can)
1 tsp cumin
1 tsp garlic powder
Grated cheese
10 flour tortillas
2 cans of tomato sauce or 2 cans of tomatoes, diced
2 cans on enchilada sauce (or make your own!)
Fresh cilantro (or just throw in some dried cilantro - 1 tsp.)
Preheat oven to 350 degrees. Spray a 9x13 baking pan. Saute onion in a non-stick pan until translucent. Add beans and spices. Heat until warm. Add tomatoes (or tomato sauce) and cilantro into pan. Pour a little enchilada sauce in the bottom of the baking dish. Put 3-4 T of beans in each tortilla. Wrap each tortilla and place loose end down in the dish. Repeat until done. Cover with remaining enchilada sauce and sprinkle cheese on the top. Bake for 30 minutes with foil covering the dish. Remove foil last 5-10 minutes so cheese melts.
Ingredients: For the enchiladas:
For the bean filling: 3 cups black bean filling (above)
2 cans black beans, drained and rinsed 8-10 medium flour tortillas
1 tbsp. oil shredded Mexican cheese (about 2 cups)
1 cup chopped onion 1 can enchilada sauce
4 cloves garlic, minced
1 cup corn kernels
1 ½ cups chopped tomatoes1 cup salsa
2 tsp. ground cumin
2 tsp. chili powder
1 cup shredded Monterey Jack cheese
¼ cup fresh cilantro
2 tbsp. lime juice
Directions:
To make the black bean filling, place the black beans in a medium sized mixing bowl. Partially mash the beans. In a medium sized skillet, heat oil over medium heat. Stir in onion and garlic and sauté for 4 minutes. Mix beans, corn, tomato, salsa, cumin, and chili powder into the skillet. Cook for 5 minutes or until thickened. Remove the pan from the heat, mix in cheese, cilantro and lime juice. Stir until cheese is melted.
Grease a 9x13” baking dish. Preheat oven to 350°. To make the enchiladas, spoon some of the black bean mixture down the center of a tortilla. Top with some cheese, fold sides over the filling and roll up. Place seam side down in the baking dish. Repeat with remaining tortillas. Pour sauce over the tops of the enchiladas. Cover with foil and bake for 25 minutes. Remove foil, sprinkle with remaining shredded cheese and bake 2-3 minutes more or until cheese is melted.
For the bean filling: 3 cups black bean filling (above)
2 cans black beans, drained and rinsed 8-10 medium flour tortillas
1 tbsp. oil shredded Mexican cheese (about 2 cups)
1 cup chopped onion 1 can enchilada sauce
4 cloves garlic, minced
1 cup corn kernels
1 ½ cups chopped tomatoes1 cup salsa
2 tsp. ground cumin
2 tsp. chili powder
1 cup shredded Monterey Jack cheese
¼ cup fresh cilantro
2 tbsp. lime juice
Directions:
To make the black bean filling, place the black beans in a medium sized mixing bowl. Partially mash the beans. In a medium sized skillet, heat oil over medium heat. Stir in onion and garlic and sauté for 4 minutes. Mix beans, corn, tomato, salsa, cumin, and chili powder into the skillet. Cook for 5 minutes or until thickened. Remove the pan from the heat, mix in cheese, cilantro and lime juice. Stir until cheese is melted.
Grease a 9x13” baking dish. Preheat oven to 350°. To make the enchiladas, spoon some of the black bean mixture down the center of a tortilla. Top with some cheese, fold sides over the filling and roll up. Place seam side down in the baking dish. Repeat with remaining tortillas. Pour sauce over the tops of the enchiladas. Cover with foil and bake for 25 minutes. Remove foil, sprinkle with remaining shredded cheese and bake 2-3 minutes more or until cheese is melted.
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Quiche – Easy Sausage
1 lb. bulk sausage
2 unbaked (9-inch) pie shells
2 c. grated Cheddar cheese, divided
6 eggs
2 c. sour cream
½ tsp. salt
In a medium skillet, cook sausage until crumbled and brown. Drain well. Divide sausage between the 2 pie shells, covering the bottom of each. Sprinkle 1 cup grated cheese over sausage in each shell. Beat eggs, add sour cream and salt. Put ½ of the egg mixture into each shell. Bake at 350 degrees for 35 to 40 minutes. Serves 12.
Gracious Dining II
Grace Presbyterian Church
Fort Payne, Alabama
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Curried Fruit
1 can sliced peaches
1 can sliced pears
1 can sliced apricots
1 can pitted Bing (dark) cherries
1 (20 oz.) can pineapple chunks (in juice)
2 - 3 bananas, sliced
1 T. lemon juice
4 T. cornstarch
1/2 tsp. curry
4 - 6 T. margarine, melted
Drain fruit. Sprinkle bananas with lemon juice. Mix all fruit together with bananas. Transfer to a 9 x 13 Pyrex dish. In small bowl, combine cornstarch, brown sugar and curry. Sprinkle over fruit. Drizzle melted margarine over top of fruit. Bake, covered at 350 degrees for 30 minutes. Uncover and bake another 15 minutes until bubbly. Yield: 12 - 15 services
Katie Gillis
Gracious Dining II
Grace Presbyterian Church
Fort Payne, Alabama
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Lemonade Pie
1/8 cup lemon juice
8 oz. tub Cool Whip
6 oz. frozen lemonade concentrate
14 oz. can sweetened condensed milk
8” graham cracker crust
Fresh fruit to garnish – optional
Combine lemon juice, Cool Whip, lemonade concentrate and sweetened condensed milk into large mixing bowl. Stir for approximately 1 minute or until all ingredients are well mixed. Pour into graham cracker crust and freeze for 6 hours or overnight. Garnish with lemon zest and/or fresh fruit, then Dig In!
Serves 8
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Almond Tart
Bay Tables (Junior League of Mobile)
3/4 cup melted butter
1 1/2 cups sugar
2 eggs
1 1/2 cups flour
pinch of salt
1 teaspoon almond extract
1/2 cup sliced almonds
sugar to taste
Beat the melted butter and 1 1/2 cups sugar in a bowl until well mixed. Beat in the eggs 1 at a time. Add the flour, salt and almond extract and beat well. Pour into a foil-lined 10- or 12-inch cast-iron skillet. Sprinkle with almonds and sugar to taste. Bake at 350 degrees for 40 minutes or until light golden brown.
Yield: 8 to 10 servings
Note: Instead of using a cast iron skillet, I just make mine in foil-lined, round cake pans. I usually double the recipe and stick one in the freezer. It freezes well!
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Pumpkin Dump Cake
(Liz Little from M2M)
Crust:
1 box yellow cake mix (Reserve 1 cup and set aside). Add 1 stick melted butter, 1 beaten egg, and 1/2 cup chopped walnuts. Mix and spread in a 9x13 greased pan.
Filling:
Mix 1 large can pumpkin, 4 beaten eggs, 1/2 c brown sugar, 1/2 c sugar, 2/3 c evaporated milk, 2 1/2 tsp cinnamon, 1 tsp nutmeg, 1/4 tsp salt. Spread over crust.
Topping:
Mix until crumbly: reserved 1 cup cake mix, 1/2 c sugar, 1/2 c walnuts, 1/2 stick softened butter. Crumble over filling.
Bake at 350 for 50-60 min and serve with whipped cream on top.
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Van Houten Semi-Sweet Chocolate Chip Cookies
1 package of Semi-Sweet Chocolate Chips (12 oz.)
2 cups of flour
1/2 cup cocoa powder
2 tsp baking soda
4 eggs
2 tsp vanilla
3/4 cup butter, softened
1 1/2 cups packed light brown sugar
1/2 cup granulated sugar
Preheat over to 350 degrees. Mix flour, cocoa powder and baking soda. Melt chocolate chips until smooth, do not overheat. Beat butter, sugars, vanilla and eggs until fluffy. Gradually add the melted chocolate. Drop the dough by rounded teaspoons, 2 inches apart, onto ungreased baking sheet. Bake for 10 minutes. Makes approximately 60 cookies.
Frosted Cranberry-Orange Cookies
Makes about 3 dozen small cookies
Makes about 3 dozen small cookies
(Liz Little from M2M)
6T butter, room temp
1/2c sugar
1/4c brown sugar
1 egg
2 tsp orange zest
3T thawed OJ concentrate
1 1/3 c flour
1/2 tsp baking powder
1/4 tsp baking soda
1/2 tsp ground cloves
1/4 tsp salt
1 c dried cranberries
1/2c coarsely chopped raw pistacios or walnuts (I have used walnuts and pecans)
Frosting
1 1/2 c powdered sugar
3T butter, melted
2T thawed OJ concentrate (or a little extra!)
Preheat oven to 375
Cream butter and sugars; Add egg, zest, OJ and beat until blended.
In another bowl, stir flour, baking powder, soda, cloves, and salt; Add to butter mixture.
Stir in cranberries and nuts;
Bake on greased sheets for 10-12 min or until lightly browned (9 min in my oven).
Cool and frost.
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Breakfast Enchiladas (recipe from Southern Living magazine)
2 cups diced cooked ham OR cooked sausage (about ¾ lb)
½ cup chopped green onions
10 (8 inch) flour tortillas
2 cups (8 oz) shredded Cheddar cheese, divided
6 large eggs
2 cups half-and-half
½ tsp salt
¼ tsp ground red pepper
1. Sprinkle cooked ham (or sausage) and chopped green onions evenly down the center of each tortilla; top each with 2 tbsp shredded cheese. Roll up tortillas, and place seam sides down in a lightly greased 13x9 inch baking dish.
2. Whisk together eggs and next 3 ingredients in a large bowl. Pour mixture evenly over tortillas.
3. Cover and chill at least 8 hours. Remove from refrigerator, and let stand 30 minutes at room temperature before baking.
4. Bake, covered, at 350 degrees for 20 minutes; uncover and bake 15 minutes. Sprinkle with remaining ¾ cup Cheddar cheese, and bake 5 more minutes or until cheese melts. Let stand 10 minutes before serving.
2 Place casserole in the hot oven, uncovered, for 25-30 minutes, or until the top is lightly brown. Test with a fork for desired doneness. Fork tines should be able to easily pierce the cauliflower. Remove from oven and sprinkle generously with Parmesan cheese. Serve immediately.
Serves 4.
2 cups diced cooked ham OR cooked sausage (about ¾ lb)
½ cup chopped green onions
10 (8 inch) flour tortillas
2 cups (8 oz) shredded Cheddar cheese, divided
6 large eggs
2 cups half-and-half
½ tsp salt
¼ tsp ground red pepper
1. Sprinkle cooked ham (or sausage) and chopped green onions evenly down the center of each tortilla; top each with 2 tbsp shredded cheese. Roll up tortillas, and place seam sides down in a lightly greased 13x9 inch baking dish.
2. Whisk together eggs and next 3 ingredients in a large bowl. Pour mixture evenly over tortillas.
3. Cover and chill at least 8 hours. Remove from refrigerator, and let stand 30 minutes at room temperature before baking.
4. Bake, covered, at 350 degrees for 20 minutes; uncover and bake 15 minutes. Sprinkle with remaining ¾ cup Cheddar cheese, and bake 5 more minutes or until cheese melts. Let stand 10 minutes before serving.
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Roasted Cauliflower Recipe
Ingredients
- 1 head of cauliflower
- 2-3 cloves of garlic, peeled and coarsely minced
- Lemon juice from half a lemon
- Olive oil
- Coarse salt and freshly ground black pepper
- Parmesan cheese
Method
1 Preheat oven to 400°F. Cut cauliflower into florets and put in a single layer in an oven-proof baking dish. Toss in the garlic. Sprinkle lemon juice over cauliflower and drizzle each piece with olive oil. Sprinkle with salt and pepper. If the oven hasn't reached 400°F yet, set aside until it has.2 Place casserole in the hot oven, uncovered, for 25-30 minutes, or until the top is lightly brown. Test with a fork for desired doneness. Fork tines should be able to easily pierce the cauliflower. Remove from oven and sprinkle generously with Parmesan cheese. Serve immediately.
Serves 4.
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