Saturday, March 31, 2007

Hot Dog and Bacon Roll-Ups Recipe

Hot Dog and Bacon Roll-Ups

2 pounds hot dogs
20 slices bacon
2 cups light brown sugar, packed
1/2 teaspoon ground mustard
1/2 teaspoon garlic powder
2 teaspoons chili powder

Cut hot dogs in half crosswise. Cut bacon slices in half crosswise. In a bowl, combine brown sugar, mustard, garlic powder, and chili powder. Wrap each piece of hot dog in a slice of bacon; secure with toothpicks. Arrange a layer of hot dog roll-ups in crockpot. Sprinkle about 1/3 of the brown sugar mixture over the layer. Repeat, making 2 more layers, ending with the brown sugar mixture. Cover and cook on HIGH for 4 hours, stirring gently a few times. Turn to LOW to serve.
Makes 40 appetizers.

This recipe for Hot Dog and Bacon Roll-Ups is a part of our appetizer recipes collection. Thanks once again to Johnny for sending in this recipe!

Friday, March 30, 2007

Cabo San Lucas Guacamole with Habanero Recipe

Cabo San Lucas Guacamole with Habanero

This is the most common guacamole in Cabo, and it is the centerpiece of many home-cooked meals. This is traditionally made with a molcajete y mano, a large Mexican mortar and pestle carved from volcanic rock. If you don't have a molcajete y mano, you can smash the avocados with a fork or potato masher.

2 ripe avocados
1/2 clove garlic
1 roasted jalapeno, stemmed and chopped
2 habanero chiles, roasted, peeled, stemmed and chopped
1 tablespoon chopped cilantro
2 limes
Salt, to taste

For the chips:

12 small fresh corn tortillas, cut into wedges
2 cups corn oil
Salt, to taste

Peel and pit the avocados, then grind them in the molcajete. Add the garlic, chiles and cilantro and keep grinding. Gently squeeze in the lime juice and add salt to taste. Serve with fresh Mexican tortilla chips.

To make the tortilla chips, heat the oil in a large frying pan until it reaches 350 degrees F. Fry the tortilla wedges in batches, cooking each for about 3 minutes, or until they become a nice shade of golden brown. Sprinkle the chips with salt then keep them warm in a 200 degree F. oven.

Yield: 2 cups

Heat Scale: Hot

This recipe for Cabo San Lucas Guacamole with Habanero was sent to us by Johnny, And is part of our hot sauce recipes.

Thursday, March 29, 2007

San Jose del Cabo Chicken Stew Recipe

San Jose del Cabo Chicken Stew

1/2 cup vegetable oil
1 large onion, sliced as thinly as possible
1/2 cup water
3 jalapenos, chopped
12 green olives
2 cloves garlic, minced
4 cups tomatoes, chopped,
3 tablespoons capers
3 ribs celery, chopped
1/2 teaspoon chipotle
3 bay leaves
2 teaspoons dried leaf oregano, crumbled
1 teaspoon salt
1/2 teaspoon pepper
10 ounces sliced mushrooms
6 boneless chicken breasts

Add the vegetable oil to a large sauce pan over medium heat. Add the onion and cook, stirring until it softens. Stir in all remaining ingredients except the mushrooms and chicken breasts. Bring the mixture to a boil, then reduce the heat and let simmer, uncovered, for 35 minutes. Place the chicken in a single layer in skillet, skin side up. Cover and cook over medium-low heat for 30 minutes. Add mushrooms, cover and cook for another 15 minutes until chicken is done.
Yield: 6 servings

Heat Scale: Medium

The secret to this recipe is using the freshest possible ingredients. The more you stir, especially in the beginning, the better this recipe will turn out.

This recipe for San Jose del Cabo Chicken Stew is another great recipe sent to us from Johnny, thank you for contributing!

Wednesday, March 28, 2007

Shrimp-Stuffed Chimichangas Recipe

Shrimp-Stuffed Chimichangas


10 slices bacon
50 large Rocky Point shrimp
1 1/2 cups Monterey jack cheese, shredded
1 cup thick fresh salsa
2 fresh tomatoes, chopped
2 cans green chile strips, diced
6 (12-inch) flour tortillas


Fry bacon until crisp enough to chop. Remove bacon and retain about 2 tablespoons fat in pan. Peel and de-vein shrimp, then chunk. Grill in pan 1 minute.

Stir in cheese, salsa, tomatoes and chiles. Turn to blend, but not long or shrimp will become tough. Divide and pile on tortillas. Fold all sides over and fasten with wooden picks. Slide carefully into hot oil and brown lightly. Drain on paper towels. (Or bake at 400 degrees F for 7 to 10 minutes.)

This recipe for Shrimp-Stuffed Chimichangas sounds great to me, I really want to try this one! All of the ingredients seem to compliment each other completely!

Tuesday, March 27, 2007

Best Liver and Onions Recipe

Best Liver and Onions

2 lb. sliced beef liver
1-1/2 cups (+/-) milk
1/4 cup butter or margarine, divided
2 large vidalia onions, sliced into rings
2 cups (+/-) all-purpose flour
salt and pepper to taste

Gently rinse liver pieces under cold water, and place in a medium bowl. Pour in enough milk to cover. Let stand while preparing onions. This step is important in taking bitter taste of liver out.
Melt 2 tbsp. butter in a large skillet over medium heat. Separate onion rings and saute in butter until soft. Remove onions and melt remaining butter in skillet. Season flour with salt and pepper, put it in a shallow dish or plate.
Drain milk from liver, and coat slices in flour mixture. When butter has melted, turn heat up to medium-high, and place coated liver slices in pan.
Cook until nice and brown on bottom. Turn and cook other side until browned.
Add onions, and reduce heat to medium. Cook a bit longer to taste.

This recipe Makes 4 servings.

This recipe for Best Liver and Onions is courtesy of Johnny, thanks so much, you have sent us some really great tried and true recipes!

Monday, March 26, 2007

Chicken Livers in Red Wine Recipe

Chicken Livers in Red Wine

6 Tbs (90 ml) butter
1/2 lb (225 g) mushroom caps
2 green bell peppers (capsicum), cored, seeded, and chopped
1 - 1 1/2 lbs (450 - 675 g) chicken livers
1/2 cup (125 ml) dry red wine
1 bay (laurel) leaf
Salt and freshly ground pepper to taste
Hot buttered toast

Heat half the butter in a skillet over moderate heat and saute the mushrooms and peppers until tender, about 5 minutes. Meanwhile, in a separate skillet over moderate heat, melt the remaining butter and saute the chicken livers until browned but still slightly pink in the center, about 5 minutes. Add the mushroom mixture, red wine, bay leaf, salt, and pepper and simmer uncovered over low heat for 10 minutes. Serve on top of hot buttered toast. Serves 4 to 6.

This appetizer was popularized by Vic Bergeron via his famous chain of Trader Vic's restaurants, and gained widespread popularity in the 1950s. I have had people who swear they hate chicken livers tell me that these are delicious. The original recipe called for deep frying, but this baked version eliminates at least some of the fat.

This recipe for Chicken Livers in Red Wine is courtesy of Johnny Lonadier, thanks so much Johnny, keep 'em coming!

Sunday, March 25, 2007

Crawfish Cakes Recipe

Crawfish Cakes

You should be able to buy a 16 ounce package of frozen crawfish meat. Let it completely thaw out; wash and drain.

Saute one small onion chopped fine and one stalk of celery
chopped fine in 1 tablespoon of olive oil and let cool.

Put the crawfish meat in a bowl and add:
A big pinch of cayenne
A pinch of either sea salt or kosher salt and pepper.
1 Tablespoon of horseradish
2 Tablespoons of Mayonnaise
2 eggs
The juice of 2 small lemons
The cooled sauteed onion/celery mixture
1 and a half rows of Ritz Crackers crushed in your hands

Mix together with your hands the above ingredients. Make small meatball like form and place each one on a plate. You should get around a dozen.

Cover with plastic wrap. Let them set up in the fridge for about an hour.

Heat about 4 - 5 tablespoons of butter in a skillet. When the butter is foaming, skim off the foam leaving the clarified butter.

Make patties out of the crawfish balls and carefully place them in the skillet.

Do not crowd them. Do a few at a time. Do not move around or turn. Let them fry for about 3 or 4 minutes per side or until brown. You can place them on a cookie sheet and keep warm in the oven as they get done.

Serves 4

You can serve these with any kind of sauce you like. Maybe a salsa, or a cocktail sauce, or even a Béarnaise Sauce.

This recipe for Crawfish Cakes is courtesy of Johnny Lonadier.

In most of the South, peeled crawfish tails are readily available in the frozen food section of several grocery store chains. A little expensive, but it's worth it! It's a lot of work to cook and peel those crawfish!

Friday, March 23, 2007

Banana Split Easter Cake Recipe

Banana Split Easter Cake

3 sticks soft butter
2 c. crushed graham crackers
2 eggs
2 c. powdered sugar
4 to 6 bananas, sliced thinly
1 (#2) can crushed pineapple, drained
1 lg. container whipped topping
1 sm. bottle maraschino cherries
1/2 c. crushed pecans

Mix 1 stick butter with graham cracker crumbs and press into 13 x 9 x 2 inch pan. Beat eggs, remaining butter and powdered sugar for 10 minutes in electric mixer. Spread mixture over crumbs and arrange sliced bananas on top. Spread pineapple over bananas and cover with whipped topping. Sprinkle with nuts and arrange cherries on top. Refrigerate overnight.

This Banana Split Easter Cake recipe is part of our Easter recipes collection.

Thursday, March 22, 2007

Louisiana Recipe For Sweet Potato Pone

Louisiana Sweet Potato Pone Recipe


2 c. grated sweet potato
1 c. sugar
1/2 tsp. salt
1/4 c. butter
1/2 c. milk
1 egg
Curry powder
(options include nuts, dry sherry, or marshmallows)

Blend all ingredients together and bake in a greased shallow baking pan for 1 hour @ 350 degrees.

This recipe is part of our Louisiana recipes collection.

Tuesday, March 20, 2007

Deep Fried Ribs Recipe

Deep Fried Ribs

Serves 6


* 5 lbs. lean, meaty spareribs
* Vegetable oil for frying
* 1/2 cup all-purpose flour
* 2 tbls. Tony s More Spice And Less Salt
* 1/4 tsp. red pepper
* 2 tbls. garlic powder


1. Tenderize ribs prior to frying by placing in covered pan with 2 cups of water. Place in preheated 325-degree oven and cook, covered, for 30 minutes or until slightly tender.

2. In a large, sturdy pot, heat 1 1/2 inches of vegetable oil to 375 degrees.

3. In a large bowl, whisk the flour with the Tony s More Spice And Less Salt, red pepper and garlic powder.

4. Cut the racks into individual ribs. Toss the ribs in the flour mixture and shake off excess.

5. Working in batches, fry the ribs until the coating is lightly golden and crisp, about 2 minutes. Transfer the ribs to paper towels to drain briefly.

Good With potato salad and a frosty.

This recipe for Deep Fried Ribs was sent to us by Johnny, thanks!

Monday, March 19, 2007



1 tsp. minced garlic
2 tbsp. butter
12 oz. cubed chicken breast
1 tbsp. Cajun Poultry Magic*
1/3 c. chopped green onions
1 c. heavy cream
12 oz. cooked spaghetti
2 tbsp. chopped parsley
Parmesan cheese

*Or 1 teaspoon salt, 1/2 teaspoon thyme, 1/4 teaspoon each of onion powder, sage, black and white pepper and a pinch of red pepper.

Cook garlic in butter in 12" skillet over medium high heat for 30 seconds. Stir in chicken and seasoning mix until lightly browned (3 minutes). Stir in green onions and cook 1 minute more. Add cream and increase heat to high and boil until slightly thickened, 2 minutes. Combine chicken spaghetti and parsley. Top with Parmesan cheese.

This recipe for CREAMY CAJUN CHICKEN AND PASTA was posted by Lucky at our message board, and is part of our Cajun recipes collection.

Sunday, March 18, 2007

Louisiana Dirty Rice Stuffing Recipe

Louisiana Dirty Rice Stuffing

2 lbs. Browned Lean Ground Beef
1/2 lb. Cooked Long Grain Wild Rice
2 Bay Leaves
1 cup Diced Celery
1 cup Diced Onions
1 cup Diced Bell Pepper
1/4 cup Chopped Green Onions
1/4 cup Chopped Parsley
2 tsp Chopped Garlic
2 oz. Butter
2 Tbs Worcestershire Sauce
1/2 tsp Tony s More Spice And Less Salt Seasoning
1/2 tsp cayenne
Salt and Pepper to taste

Saute all vegetables in butter until light golden brown. Add meat and rice to the vegetable mixture and stir until heated through.
Put in casserole dish or turkey. Bake 20-25 minutes at 325 degrees until hot.

Note: Tastes even more flavorful if allowed to set in refrigerator for a few hours to overnight heat and serve.

This recipe for Louisiana Dirty Rice Stuffing was sent to us by Johnny, and is part of our Cajun recipes collection.

Saturday, March 17, 2007

Chili Topped Fried Fries Recipe

Chili Topped Fried Fries

8 oz.lean ground beef
1 large onion, chopped
2 tsp. minced garlic
1 can (8 oz.) tomato sauce
1 tbsp. cider vinegar
1 - 2 tbsp. chili powder, to taste
1 can (15 oz.) red kidney beans, drained ( I like Pintos )
1/4 tsp. salt
Potatoes 1/2 pkg. (26 oz.) frozen shoestring Idaho potatoes
2 tbsp. olive oil
2 green onions, chopped
1 jalapeno pepper, seeded, minced
1 small red pepper, chopped

Chili: (Chili can be made ahead of time and refrigerated; reheat before serving.) Over medium-high heat, in a medium stock pot, cook beef, onion and garlic for 5 minutes, or until meat is no longer pink. Add remaining ingredients and simmer 5 more minutes.

Over medium-high heat, in a large nonstick skillet, heat olive oil until hot. Carefully add frozen potatoes. Cook potatoes, stirring and lifting bottom ones so they all cook evenly, for 10 minutes. Reduce heat to medium-low. Oil bottom of a large Dutch oven or soup pot; place pot on top of potatoes to weight them down (place something in pot to serve as a weight -- 1 or 2 bricks work well). Cook potatoes, weighted, for another 4 minutes. Remove brick and soup pot; invert potatoes onto a serving platter. Top potatoes with hot chili. Garnish with your choice of chopped green onions, minced jalapeno and chopped red pepper.

This recipe for Chili Topped Fried Fries was sent to us by Johnny and is part of our Chili recipes collection.

Thursday, March 15, 2007

Cajun Sausage Bread Recipe

Cajun Sausage Bread


1 lb. Breakfast sausage
1/2 lb. smoked sausage, sliced and quartered
1 cup cubed tasso ham
1 cup diced onion
1/2 cup diced bell pepper
1/2 cup diced celery
1/2 teaspoon Cajun Seasoning
1/2 tsp cayenne
1 teaspoon hot sauce
4 tablespoons flour
1-1/2 cups beef broth
1/4 cup cheddar cheese
2 tablespoons minced green onions
2 - 1 lb. French bread dough balls or frozen bread dough


Preheat oven to 325 degrees.

Heat saucepot over medium heat and add breakfast sausage and smoked sausage. Cook until sausage starts to brown. Drain grease from sausage mixture.

Add tasso, onion, bell pepper, celery, Cajun Seasoning and hot sauce. Sauté for 10 minutes. Add flour and continue to cook for 5 minutes, scraping bottom of pan with spoon.

Add beef broth and cook for an additional 10 minutes until meat mixture is thick. Add cheese and green onions and cook for 5 minutes.

Pour into bowl and allow mixture to cool in refrigerator.

Place 2 - l lb. French bread dough balls on floured surface and roll out to ½-inch thick rectangles (about 4 x 8 inches).

Divide filling into four parts and spread two strips of filling lengthwise onto each rolled out bread dough, leaving space between the two strips.

Fold about one inch of each end toward center. Then roll dough, using the long side, into a cylinder like a cigar. Seal ends with a dab of water.

Bake for 40 minutes. Allow loaves to cool slightly before cutting bread into slices.

Yields two loaves.

This Cajun Sausage Bread recipe was sent to us by Johnny, and is part of our Cajun recipes collection.

Wednesday, March 14, 2007

Ralph's Chili Bricks Recipe EST. 1930

Ralph's (Johnny's uncle) Chili Bricks EST. 1930

10 pounds of "regular" ground beef
8 large onions chopped fine
12 large cloves of garlic minced
1 cooking spoon paprika (see note below on "cooking spoon" size)
1/2 teaspoon black pepper
10 cooking spoons chili powder
1 cooking spoon ground cumin

Cook meat garlic and onions until done use no water, will form quite a lot of juice, but do not ladle off. When this is done add paprika, chili powder and cumin. Stir well and often while cooking about 15 minutes longer over very low heat. If desired add 2 number 1 cans of tomato puree and stir often as this mixture burns very easily.
When done pour into lined loaf pans and freeze.

This recipe for Chili Bricks was sent to us by Johhny, and is part of our recipe collection.

Tuesday, March 13, 2007

Cajun Ratatouille Recipe

Cajun Ratatouille

1 1/2 Tablespoons Butter
1 cup Onion, sliced
1 cup Green bell pepper, sliced
1/2 cup Celery, diced
1 cup Tomatoes, diced
1/2 cup Okra, sliced
1 teaspoon Garlic, minced
1 teaspoon Cajun style seasoning

Melt the butter in a heavy skillet over medium heat. Add the onion,
pepper and celery. Cook until just soft. Add the tomatoes, okra and garlic. Cook
for an additional four minutes. Add the seasonings and simmer for one minute

The flavors of the bayou create a flavorful variation of the classic Italian
vegetable dish.

This recipe was sent to us by Johnny, and is part of our Cajun recipes collection.

Monday, March 12, 2007

Salisbury Steak For Two

Salisbury Steak For Two Recipe

1 egg
1 slice bread, torn into small pieces
1 tbsp. finely chopped onion
1/2 lb. ground beef
2 tsp. vegetable oil, optional
1 can golden mushroom or cream of mushroom soup, undiluted
1/2 cup water
1 jar (4-1/2-oz.) whole mushrooms, drained, or 3/4 cup sliced fresh


Combine egg, bread and onion; crumble beef over mixture and mix well. Shape into 2 patties.
Brown patties on both sides.
Combine rest of ingredients and pour over patties.
Bring to a boil.
Reduce heat; cover and simmer until meat is no longer pink.

This recipe for salisbury steak for two was sent to us by Johnny, and Makes 2 servings.

Saturday, March 10, 2007

Easy Hamburger Stroganoff T & T Recipe

Easy Hamburger Stroganoff T & T

1 lb. ground beef
1 med. onion, chopped
2 tbl. flour
1/2 tsp. garlic powder
1/4 tsp. pepper
4 oz. can sliced mushrooms OR 1 pkg. fresh, sliced
1 (10 3/4 oz.) can cream of mushroom soup
1 c. (8 oz.) sour cream
hot cooked egg noodles or hot mashed potatoes

Cook ground beef and onion in a large skillet until meat is browned, stirring to crumble meat; drain. Stir in flour and next 3 ingredients; cook and stir 1 minute. Stir in soup and simmer 10 minutes, stirring occasionally. Add sour cream and heat thoroughly. approx. 4 to 6 servings.

This recipe was posted at our message board by Chris in NM, thanks!

Thursday, March 08, 2007

Easy No Boil Lasagna Recipe

Easy No Boil Lasagna

I found this really easy recipe for lasagna on the back of the Skinner brand lasagna box. What I really love about it is, you don't have to boil the lasagna first. Takes much less time, and my boyfriend loved it. He is a very picky eater, so it may be worth your while to give it a try!


1 lb ground beef
3 cups spaghetti sauce (about 28 oz. jar)
1 and 1 half cups water
1 and 3/4 cups ricotta or small curd cottage cheese (about 15 oz container)
2 cups (8 0z) shredded mozzerella or monterey jack cheese
1/2 grated parmesan cheese
2 eggs
1/4 cup chopped parsley
1/2 teaspoon salt
1/4 teaspoon ground black pepper
9 pieces (about 8 0z) Skinner lasagna, uncooked


Heat oven to 350 degrees F. In a 3-quart saucepan, brown meat; drain.
Add spaghetti sauce and water. Simmer about 10 minutes.
In bowl, stir together ricotta, one half of the mozzarella, parmesan cheese, eggs, parsley, salt and pepper. Pour abut 1 cup sauce on bottom of 13x9 baking dish. Arrange 3 (UNCOOKED) pasta pieces lengthwise over sauce; cover with about 1 cup of the sauce. Spread one-half cheese filling over sauce. Repeat layers of pasta, sauce and cheese filling. Top with layer of pasta, and remaining sauce; sprinkle with remaining mozerella cheese. Cover with foil. Bake 45 minutes. Remove foil and bake an additonal 15 minutes. Let stand 10 minutes before cutting.

This recipe make 10 to 12 servings, but if your family is anything like mine, you may want to make a double batch of it. The lasagna I made was gone in a flash!

Wednesday, March 07, 2007

Brunch Biscuits Recipe

Brunch Biscuits


1 package of Pillsbury Refrigerated Biscuits.
4 or 5 eggs
¾ cups of grated sharp cheese (use mushrooms, onions, peppers, etc.
your choice)
2 tablespoons cold water
1 or 2 dashes of Tabasco Sauce


Preheat oven to 350 degrees

1. Beat eggs, and then add grated cheese and water beat again to mix
2. Place biscuits in a buttered 9 inch square pan or 8 inch round pan.
(These are standard sizes).
3. Pour egg mixture over biscuits, lifting biscuits at the edge of the
and the center so the mixture surrounds and flows into the nooks and
crannies of each one.
4. Bake for 25 to 35 minutes or until biscuits are done.
5. Cut and serve as is--just grab a serving and head out of the door.

This recipe has a touch of Cajun and was sent to us by Johnny, and he says that this is good served with syrup ham or bacon. Add fruit if serving for lunch, sliced melon, kiwi or a small bunch of grapes is nice.

Tuesday, March 06, 2007



1 pound crab meat
1 pound shrimp, 50/60 count, peeled and deveined
3 celery stalks
1 medium bell pepper
1 medium onion
1 1/2 cups bread crumbs
1 egg
1 can condensed cream of mushroom soup
2 tablespoons Worcestershire sauce
Pinch each: cumin, coriander seeds, nutmeg, star anise
2 tablespoons mayonnaise
1 tablespoon mustard
Splash Tabasco
Salt and pepper to taste
Shredded Cheddar cheese
Cracker crumbs, for topping

Preheat oven to 350 degrees. Saute celery, bell pepper and onion in butter until onions are transparent. Boil shrimp for 4 minutes and drain. Combine all ingredients in a large bowl. Add 1/2 cup shredded Cheddar cheese. Pour mixture in casserole dish and top with cracker crumbs and remainder of Cheddar cheese. Lightly drizzle with melted butter. Bake for 30 minutes.

This recipe is one of our favorite Southern recipes.

Monday, March 05, 2007

Stuffed Pork Chops Recipe

Stuffed Pork Chops

1 pound ground pork
1 tablespoon minced garlic
½ cup finely chopped union
½ teaspoon salt or taste
1 teaspoon ground cayenne pepper or to taste
½ teaspoon finely crushed dried mint
Other spices of your liking
1 cup plain bread crumbs
6 pork chops, 1 inch thick, with a pocket sliced in the middle

Preheat the oven to 350 degrees. Mix all the ingredients together, except the pork chops, in a bowl. Sprinkle salt and pepper on the outside of each pork chop, then stuff the pocket of each with the meat dressing, and place in a greased baking dish. Bake for 1 to 1½ hours.

Recipe Source:
Justin Wilson

Justin Wilson says: "Dis is a delightful dish. It is so easy to fix, I garontee!"

This recipe is part of our Justin Wilson and Cajun recipe collection.

Sunday, March 04, 2007

Seven Steaks Etouffee Recipe

Do you remember Justin Wilson? I just found this recipe of his for Seven Steaks Etouffee, and may try it next weekend. I love etouffee, and this sounds like a keeper!

Justin says:

"Dis is an easy recipe. Jus do it like it says and it will be good, I garontee"


2 tablespoons olive oil 2 cups chopped mushrooms
about 4 pounds seven steaks (shoulder steaks) 1 cup dry white wine
salt to taste ½ cup pimiento-stuffed olives, drained
2 cups chopped onions
1 cup chopped bell peppers 1 tablespoon chopped garlic
2 tablespoons dried parsley 1/2 teaspoon celery seed
1 teaspoon dried mint 2 tablespoons steak sauce
2 teaspoons Justin Wilson hot sauce


Over a medium to high fire, heat the olive oil in a large pot, then brown the steaks on both sides. Season with salt, then add the remaining ingredients. Stir well, then reduce the fire to low and place the lid on the pot. Simmer for 2 to 3 hours. Serve over cooked rice.

Recipe Source: Justin Wilson

Saturday, March 03, 2007

Cake Mix Peanut Butter Cookies Recipe

Cake Mix Peanut Butter Cookies


1 ea Yellow or White Cake Mix
1 c Peanut butter
1/2 c Oil (1/3 c works okay)
2 tb Water
2 ea Eggs


Mix well by hand. Drop by teaspoon 1 inch apart on an ungreased cooky sheet. Criss cross with a fork dipped in water. Bake 12 to 15 minutes at 350~. Remove immediately. Makes 3 to 4 dozen.

This recipe for cake mix peanut butter cookies reminds me of the peanut butter cakes we had when I was in school, many years ago!


Friday, March 02, 2007

Cajun Chicken And Shrimp Recipe

Cajun Chicken And Shrimp

2 each chicken drumsticks and thighs
1 sliced onion
1 yellow bell pepper, cut in strips
4 oz smoked sausage, sliced thick
1/2 cup sliced celery
2 cups water
1 cup uncooked rice
1/4 tsp each Cajun seasoning, dried thyme, salt
8 oz large peeled shrimp
1 cup frozen cut okra

Coat a skillet with nonstick spray. Heat . Add chicken and cook 5 min. or until
browned. Add onion, pepper, sausage, and celery, saute 3 min. or until sausage
is browned. Stir in water, rice and seasonings, bring to a boil. Cover and
simmer 15 min. Stir in shrimp and okra, cover and cook 5 min. or until chicken
and shrimp are cooked through and rice and okra are tender.

This recipe for Cajun chicken and shrimp makes 4 servings, and is part of our cajun recipes collection.

Sent to us by Johnny, thanks!

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