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Thursday, December 24, 2015

The Old Brown And Serve Rolls



THESE ROLLS HAVE BEEN AROUND A LONG TIME, I KNOW OVER 60 YEARS. IT'S TIME FOR A CHANGE! I MEAN A BIG ON!!LET DO THIS,THIS HOLIDAY.

Let's Jazz Them Up!


Place in a saute pan 1 stick butter two teaspoon chop garlic and red pepper flakes melt and don't burn


Take your rolls out package



Using the bottom of the rolls turn them over and dig a hold in the very center.The top of the roll with be the bottom now.


Place a fixed piece of cheese inside the roll.


I used  Mozzarella Cheese ... I like the creamy texture.


Lightly roll the brown and serve rolls into the butter mixture. not to heavy they be too greasy.




Place them in a pan and top with grated Parmesan cheese


And now top with shredded Mozzarella Cheese


Place in a pre heated oven at 400 until golden brown



And melted



Monday, December 21, 2015

Chicken Enchilada Dip Roll Up


I am always on the search for recipes that would be perfect to bring folk together. This one is great for those finger party.

Easy and quick and just perfect...

I thank http://laurassweetspot.com/2012/11/23/chicken-enchilada-dip-roll-ups/

Thursday, December 17, 2015

Banana Pudding Cake


This lady on her site created this recipe ...Banana Pudding Cake WOW!!! And I Mean A WOW!!!
You got to go and try making it.

WOW!!!!

http://lexiluthor.blogspot.com/2013/05/i-love-baking-banana-pudding-cake.html

Wednesday, December 16, 2015

Italian Cream Cheese Cake


Nutty And Nutty Roasted Pecan With A Creamy Frosting And With A Tart Of Moist Buttermilk. You Will Love This Cake For The Holidays.



Ingredients

1/2 cup butter, softened

1/2 cup shortening

2 cups sugar

5 eggs, separated

1 teaspoon vanilla extract

2 cups all-purpose flour

1 teaspoon baking soda

1 cup buttermilk

1-1/2 cups flaked coconut

1 cup chopped pecans

CREAM CHEESE FROSTING:

2 packages (one 8 ounces, one 3 ounces) cream cheese, softened

3/4 cup butter, softened

6 cups confectioners' sugar

1-1/2 teaspoons vanilla extract

3/4 cup chopped pecans

Directions

In a large bowl, cream the butter, shortening and sugar until light and fluffy. Beat in egg yolks and vanilla. Combine flour and baking soda; add to creamed mixture alternately with buttermilk. Beat just until combined. Stir in coconut and pecans.

In a small bowl, beat egg whites until stiff peaks form. Fold a fourth of the egg whites into batter, then fold in remaining whites. Pour into three greased and floured 9-in. round baking pans.

Bake at 350° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.

In a large bowl, beat cream cheese and butter until smooth. Beat in confectioners’ sugar and vanilla until fluffy. Stir in pecans. Spread frosting between layers and over top and sides of cake. Store in the refrigerator.

Tuesday, December 15, 2015

Cucumber Cups Stuffed with Spicy Crab



Nice little party food. Very easy to make for your Holiday cheer.These little Stuffed Cucumber will bring a smile to your friends and a cause your family.

Just take a minute and you got fun food.

INGREDIENTS

3 long narrow cucumbers

1/4 cup sour cream

1/4 cup cream cheese softened

3/4 cup crab meat, excess water removed

1/8 tsp cayenne pepper

1 tsp mayo

Salt and pepper to taste

1/4 cup minced green onion

1/8 tsp dill weed

Garnish lightly with pepper flakes or paprika if you like

INSTRUCTIONS

Remove the peel from the cucumbers using a vegetable peeler. Cut the cucumber into 2 inch slices. Using a small melon ball scoop and scooping out the seeds and most of the inside.


You want to leave the walls and bottom intact.


In a bowl, combine the sour cream and the cream cheese with a fork until well combined. add the remaining ingredients and stir until combined. Fill each of the cucumber cups with the crab dip. Refrigerate until ready to serve. 

Monday, December 14, 2015

Peppermint Sticks Cookies


These crisp peppermint cookies are delicious and so cute and creamy with a vanilla filling. And just right for Xmas.

Photograph by Maren Caruso

Recipe
https://www.yahoo.com/food/cookie-of-the-day-peppermint-1321262657044534.html

Sunday, December 13, 2015

GLAZED KIELBASA PINEAPPLE BITES


I love party food and this one is a winner,,This Appetizers is sweet and savory to the bite! love these two together and you will too. when I ate one- it was full of flavor in my mouth and I did smile.

I found the ideal at http://www.jamhands.net/2014/01/glazed-kielbasa-pineapple-bites.html

Coconut Cake


Everyone...Just look how beautiful...Nice icing on a Cake. No mess just using a icing tool. I feel like trying it for Xmas on a Red Velvet Cake.

The Rosettes on this Cake are wide not small and that make it a plus.

I found this gorgeous Cake http://livforcake.com/2015/03/coconut-cake.html








Saturday, December 12, 2015

Mexican Shrimp Cocktail


When I tried this wonderful shrimp cocktail....It was the best ever. My party people love the thick chili sauce mixture is so good with chips.

I got this wonderful Mexican Shrimp Cocktail on http://leahdudley.com/2010/06/01/mexican-shrimp-cocktail/

Mexican Shrimp Cocktail

1 pound jumbo shrimp peeled and deveined

¼ cup olive oil

Kosher salt and freshly ground pepper to taste

Juice of 1 lemon

1 bottle Heinz chili sauce

¼ cup fresh horseradish

2 Tablespoons Worcestershire sauce

Juice and grated zest of 1 lemon

Juice and grated zest of 1 lime

Juice and grated zest of 1 orange

1 small white or red onion chopped

2 medium tomatoes chopped

2 avocadoes chopped

½ cup cilantro chopped

2 cloves garlic chopped

3 jalapeno peppers chopped

Kosher salt and black pepper to taste

 Shrimp:

Mix shrimp with olive oil, juice of 1 lemon, 1 teaspoon kosher salt and ½ teaspoon pepper. Marinate for at least 1 hour. Place on skewers and grill outside or place in grill pan or skillet and grill inside.

Grill over medium high heat just until shrimp starts to turn pink and opaque then turn and grill.  It only takes a few minutes.  Be sure not to overcook as it makes the shrimp chewy and tough.

In large bowl mix chili sauce, horseradish, Worcestershire sauce and mix well. Add the lemon, lime, and orange juice and zest and mix. Add chopped onions, tomatoes, avocados, cilantro, garlic, peppers, and shrimp. Mix until all vegetables and shrimp are well coated. Add kosher salt and freshly ground pepper to taste. Chill in refrigerator for at least 2 hours to let flavors develop.


Thursday, December 10, 2015

Easy Rice And Beans


When, you love Beans like I do and you know Beans are good for you... Keeping Beans in your diet is a good thing.

 I want you to try this recipe. if you love beans with rice. you going to be please.

Recipe:

2 tablespoon bacon dripping, 1 cup chopped onion, 2 cloves garlic chopped and minced,1 teaspoon salt, 4 tablespoons tomato paste  and 2 (15.25 ounce) cans Bush pinto beans, drained.

Heat bacon dripping in a large saucepan over medium heat. Saute onion,and garlic.When onion is translucent add tomato paste. Reduce heat to low and cook 2 minutes. Stir in the beans add 2 cups chicken broth cover and cook until liquid almost absorbed. ( You can add spices at your choice).

Cook 1/2 cup long grain rice in a pot adding salt to your taste and drain when tender.

Mix cooked rice with beans.

Friday, December 4, 2015

Cheesy Garlic Bites


When I find a great recipe' I will share it with the world' I just love this little appetizer for the
Holidays cheer. It's easy and not too much money.

Just go and buy these Ingredients and start the party and have some fun.
I found recipe on this great site:  http://www.zestuous.com/2014/04/cheesy-garlic-bites/

Ingredients

2 cans buttermilk biscuits (not the flaky kind)
20 balls mozzarella fresca ciliegine (cherry size) or mozzarella cut into cubes
3 tablespoons olive oil
6 cloves garlic, minced
pinch crushed red pepper flakes
2 tablespoons butter
¼ cup white wine
¼ tsp. salt
1 cup shredded mozzarella cheese
½ cup shredded parmesan cheese
salt and basil to taste

Get photos steps by steps @ http://www.zestuous.com/2014/04/cheesy-garlic-bites/


Wednesday, December 2, 2015

Pound Cake With Pineapple Glaze


I am so happy to share this recipe with all of you....It's just wonderful!!! Go to soulfoodqueen.net and get the recipe.

I got the pound cake recipe on.
http://granddiamondseasoning.com/recipes/view/homemade_7up_pound_cake

I want you to look at the video and follow her lead. it is just the right steps in making this cake she is great!





7 Up Pound Cake

Ingredients

3 Sticks Unsalted Butter, room temperature

3 Cups Granulated Sugar

5 Whole Eggs, room temperature

1 Tablespoon Lemon Extract

1 Teaspoon Pure Vanilla Extract

1 cup  Ounces 7 up  room temperature

3 Cups Cake Flour

Directions

Preheat oven to 350 degrees

In a large bowl using a hand mixer, blend the butter and sugar until light and fluffy, takes about 5 minutes. Next, add the eggs to the batter one at a time until each one is thoroughly blended. Add the lemon and vanilla extracts, mix well.

Next, add the cake flour and 7 up to the batter alternately beginning and ending with flour. Be sure to stop periodically to scrape down the sides of the bowl. Here’s the rhythm: 1 cup flour, mix; ½ cup 7 up, mix; 1 cup flour, mix; ½ cup 7 up, mix; and the last cup of flour, mix. All of the batter should be well incorporated.

Finally, using your hand or clean paper towel, rub the inside of a bundt, or angel food, cake pan with room temperature butter, just a thin even coating. Then put about a ¼ cup of cake flour into the pan and roll it around allowing it to stick to the butter in the pan, again, just a thin coating. Shake out the excess flour. Pour the cake batter into the cake pan evenly. Bake at 350 degrees for about 1 hour and 10 minutes or just until a wooden skewer comes out clean.

Cool the cake in the pan for about 10 to 15 minutes, remove and place it on a plate or cooling rack to finish cooling for about an hour.

http://granddiamondseasoning.com/recipes/view/homemade_7up_pound_cake


All I had to do next is make my recipe for my pineapple glaze and Wow!

Pineapple Glaze

1 can good brand pineapple chucks

1 teaspoon lemon flavor

1 teaspoon vanilla flavor

1/2 stick Butter

1/2 cup sugar

1/4 cup corn starch

3/4 cup water

Place in a sauce pan butter,sugar and pineapple chucks. mix corn starch and water in a bowl and pour slowly in the pineapple mixture until it get thicken and pineapple get candy like.. now add lemon and vanilla flavor and stir into the mixture after than pour glaze while slightly warm over cake.

,

Tuesday, December 1, 2015

Good Gumbo Recipe

Good Gumbo Recipe:

Yes!!!You do not need to make a roux if you don't want too...

Seafood Gumbo Recipe Without A Roux


Ingredients

1 teaspoon ground cayenne pepper

1 teaspoon ground black pepper

1 1/2 teaspoons paprika

1/2 teaspoon dried thyme

1/2 teaspoon dried oregano

1 bay leaf, crushed

1 teaspoon salt

3/4 cup vegetable oil

2 cups chopped celery

2 cups chopped onion

2 cups chopped green bell pepper

1 teaspoon minced garlic

3 tablespoons file powder

1 1/2 cups dice tomatoes

7 cups fish stock

2  pound chicken breast

2 pound fish

1 pound turkey ham

! pound beef sausage

Directions

Combine the cayenne and black peppers, paprika, thyme, oregano, bay leaf, and salt; set aside.

In a heavy pot, 5 quart or larger, heat oil over medium heat. Add onions, celery, and green pepper. Turn heat to high. Stirring frequently adding garlic last.

Now add file powder the pepper-herb mixture that was set a side. Cook for 5 minutes, stirring constantly.

Add dice tomatoes , and stir as it reduces over high heat. Add fish stock boil. Reduce heat, and simmer for 1 hour, stirring occasionally.

add meats. Cover, and wait 15 minutes. When ready to serve add fish Turn off heat, and let stand for 10 minutes. Serve.

Gumbo History

For those who may not know what a Gumbo recipe is,It is a stew that originated in southern Louisiana during the 18th century.


It consists primarily of a strongly-flavored stock, meat or shellfish, a thickener, and the vegetable holy trinity of celery, bell peppers, and onions.

Since the 19th century, gumbo has often been served at social gatherings.Gumbo is the official cuisine of the state of Louisiana. Many southern Louisiana cooking competitions center around gumbo and it is a central feature of many local festivals.



"Gumbo Capital of the World", Bridge City, Louisiana, holds an annual Gumbo Festival.The festival features gumbo cooked in a cast-iron pot 3 ft (0.9 m) deep and 5 feet (1.5 m) in diameter. More commonly, festival gumbo pots measure 2 ft (0.6 m) in depth and diameter.

Gumbo is cooked for a minimum of three hours, and often simmers all day.Because seafood cooks fairly quickly, it is not added to the pot until the end of the process.

Gumbo is serve from the pot on the stove.




Just dance to zydrco



Gumbo is often categorized by the type of thickener used. African vegetable okra is traditional African cooking for thicker a gumbo is a reinterpretation of  West Africans used the vegetable okra as a base for many dishes, including soups, often pairing okra with meat and shrimp, with salt and pepper as seasonings.

The Choctaw spice filé powder as a thicker (dried and ground sassafras leaves),


Or roux, the French base made of flour and fat


 or orka from the African.


In Louisiana let me point out Cajun and Creole Gumbo are two distinct cultures, and while over the years they continue to blend, there is still a vast distinction in Louisiana, and both have their own unique stories.


Only One thing,Creole cuisine uses tomatoes and proper Cajun food does not.

Surviving records indicate that by 1764 African slaves in New Orleans mixed cooked okra with rice to make a meal.


Creole and Cajun gumbos are served over hot rice.