Recipes

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Chocolate Coffee Cake Recipe

Ingredients:

1 and 3/4 cups all-purpose flour
3/4 cup unsweetened cocoa powder
1 and 1/2 teaspoons baking powder
1 and 1/2 teaspoons baking soda
1 teaspoon salt
1 and 1/2 cups granulated sugar
2 large eggs
1 cup milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup hot brewed coffee
Powdered sugar for dusting (optional)
Directions:

Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
In a large mixing bowl, sift together the all-purpose flour, cocoa powder, baking powder, baking soda, and salt.
In another bowl, beat together the granulated sugar and eggs until light and fluffy.
Add the milk, vegetable oil, and vanilla extract to the sugar and egg mixture. Mix until well combined.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Stir in the hot brewed coffee until the batter is smooth.
Pour the batter into the prepared cake pan.
Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Remove the cake from the oven and let it cool in the pan for 10 minutes.
Transfer the cake to a wire rack to cool completely.
Once cooled, dust the Chocolate Coffee Cake with powdered sugar if desired.
Slice and serve the cake.
Enjoy this rich and flavorful Chocolate Coffee Cake with a cup of your favorite coffee! 

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Red Velvet Oreo Cheesecake
Ingredients:
Red Velvet Cake Bottom/Crumbs:
1 and 1/2 cups all-purpose flour
2 teaspoons unsweetened cocoa powder
1/2 teaspoon salt
1/2 cup unsalted butter, softened to room temperature
1 cup granulated sugar
1/2 cup sour cream, room temperature
1/4 cup vegetable oil
2 teaspoons pure vanilla extract
2 large eggs, room temperature
4 teaspoons red food coloring
2/3 cup buttermilk, room temperature
1 teaspoon baking soda
1 teaspoon white vinegar
Oreo Cheesecake Filling:
10 Oreos, filling removed (crushed)
3 (8-ounce) packages (24 oz) full-fat cream cheese, room temperature
Oreo filling (from above)
1 cup granulated sugar
1 Tablespoon cornstarch (or 3 Tbsp. all-purpose flour)
1 cup sour cream, room temperature
1 Tablespoon pure vanilla extract
3 large eggs, room temperature
1 large egg yolk
15 Oreos, chopped
Ganache Topping:
1 cup dark chocolate chips
1/2 cup heavy cream
To Decorate:
1 can store-bought cream cheese frosting
8 Oreos, chopped
Directions:
For the Red Velvet Cake Bottom: Preheat the oven to 350°F (180°C). Prepare a 9-inch springform pan and an 8-inch round cake pan with parchment and non-stick spray.
Whisk together flour, cocoa, and salt. In a separate bowl, cream butter and sugar until fluffy, then mix in sour cream, oil, vanilla, eggs, and red food coloring. Gradually add dry ingredients and buttermilk, then baking soda and vinegar.
Split the batter between the two pans and bake for 18-20 minutes. Let cool.
For the Oreo Cheesecake: Blend Oreo wafers into fine crumbs. Beat cream cheese with Oreo filling, sugar, and cornstarch. Mix in sour cream, vanilla, eggs, and then fold in Oreo crumbs and chopped
Oreos. Pour over cooled cake base.
Bake in a water bath at 300°F for about 1 hour and 30 minutes. Allow to cool gradually in the oven, then chill overnight.
For the Ganache Topping: Microwave chocolate chips and heavy cream, stirring until smooth. Pour over chilled cheesecake.
To Decorate: Crumble reserved red velvet cake and adhere to the sides of the cheesecake. Decorate with
cream cheese frosting and chopped Oreos.
Prep Time: 1 hour | Cooking Time: 1 hour 50 minutes | Total Time: 11 hours 50 minutes | Servings: 12

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Ground Beef and Gravy Over Mashed Potatoes

Ingredients:

For the Ground Beef Gravy:

1 pound ground beef
1 medium onion, diced
2 cloves garlic, minced
2 tablespoons all-purpose flour
2 cups beef broth
1 tablespoon Worcestershire sauce
Salt and pepper to taste
1 teaspoon thyme (optional)
1 cup frozen peas and carrots (optional)

For the Mashed Potatoes:

2 pounds potatoes, peeled and quartered
1/2 cup milk
1/4 cup butter
Salt and pepper to taste

Directions:

. Prepare Mashed Potatoes: In a large pot, cover the potatoes with water and bring to a boil. Cook until they are tender, about 15-20 minutes. Drain and return the potatoes to the pot. Add milk and butter, mashing until smooth and creamy. Season with salt and pepper to taste. Cover and set aside to keep warm.

. Cook Ground Beef: In a large skillet over medium heat, cook the ground beef until browned. Drain any excess fat. Add the diced onion and minced garlic to the skillet, cooking until the onions are soft and translucent.

. Make Gravy: Sprinkle the flour over the cooked beef and onions, stirring to combine. Cook for 2 minutes to remove the raw flour taste. Gradually stir in the beef broth, ensuring there are no lumps. Add Worcestershire sauce, thyme (if using), salt, and pepper. Bring to a simmer and let the gravy thicken, about 5 minutes. If using, add the frozen peas and carrots, cooking until they are heated through.

. Serve: Spoon the creamy mashed potatoes onto plates or into bowls. Top with the hearty ground beef gravy. Serve hot.

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Peanut Butter M&M Cookies! 

1 cup of butter 
1cup peanut butter 
1 box instant vanilla pudding mix
1cup brown sugar 
1/4 c sugar 
2 eggs 
Pinch of salt
2 cups flour 
1tsp baking soda 
Mini chocolate chips 
Peanut butter m&ms 
Bake at 375 8-10 minutes
Cream together butter and peanut butter then add sugar and pudding mix til creamy then add eggs and mix Then add the dry ingredients and mix and stir in the m&ms and chocolate chips. Roll dough out and place on cookie sheet Add a couple m&ms on top of dough then bake.

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Cheesy Ranch Potatoes and Sausage
Ingredients
1 lb smoked sausage
2 bell peppers
1 onion
1 regular size bag of frozen shredded hash browns
3/4 cup heavy whipping cream
1 can cheddar cheese soup
1/2 cup sour cream
1 packet ranch seasoning
1 cup shredded cheese 
1. Sauté 1 lb sliced smoked sausage, 2 sliced bell peppers and 1 diced onion in a hot pan.
2. To crockpot add meat mixture, 1 bag of frozen, shredded hash browns, 3/4 cup heavy whipping cream, 1 can cheddar cheese soup, 1/2 cup sour cream, 1 packet ranch seasoning, and 1 cup shredded cheese to your crockpot and stir.
3. Cook on high for 2 hours or low for 4 hours.
Enjoy!

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Ultimate Patty Melt with Secret Sauce
Ingredients:

1 lb ground beef
8 slices of rye bread
8 slices of Swiss cheese
1 large onion, thinly sliced
4 tbsp butter, plus more for spreading
Salt and pepper to taste
For the Secret Sauce:
1/2 cup mayonnaise
2 tbsp ketchup
1 tbsp relish
1 tsp Worcestershire sauce
1/2 tsp garlic powder
1/2 tsp onion powder
Salt and pepper to taste

Directions:

Begin by mixing the secret sauce ingredients in a small bowl. Adjust seasoning to taste, then set aside.
In a skillet over medium heat, melt 1 tbsp of butter. Add the thinly sliced onions, season with salt and pepper, and cook until caramelized, about 10-15 minutes. Transfer to a plate.
Form the ground beef into 4 patties, slightly larger than your bread slices. Season both sides with salt and pepper.
In the same skillet, cook the patties to your desired doneness, about 4 minutes per side for medium. Remove and set aside.
Butter one side of each bread slice. To assemble, spread the secret sauce on the non-buttered side of 4 slices, add a slice of cheese, a patty, caramelized onions, another slice of cheese, and top with another bread slice, buttered side up.
In a clean skillet over medium heat, grill the sandwiches until golden brown and the cheese is melted, about 3-4 minutes per side.
Prep Time: 15 minutes | Cooking Time: 30 minutes | Total Time: 45 minutes
Kcal: 650 kcal | Servings: 4 servings.

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Chow Chow (Old Fashioned)
Ingredients
1 small cabbage, chopped
6 to 8 green or red tomatoes, chopped
6 medium bell peppers, chopped
6 large onions, chopped
2 hot peppers, chopped
3 cups sugar
5 cups white vinegar
1/4 cup salt or pickling salt
How To Make CHOW CHOW
Put all ingredients in a large pot and bring to a boil. Reduce heat and cook for 20 to 25 minutes or until desired tenderness is achieved.
This recipe is designed to be put in pint jars and sealed. Makes 8 to 9 pints. But you could cut recipe down to use for one night of dinner.

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Sausage Sauce Piquante
Ingredients
DIRECTIONS
Brown sausage in a non-stick skillet.
Drain any fat and set aside.
Make a roux by browning oil and flour, stirring constantly until the roux is about the color of peanut butter.
Add onion and bell pepper.
Saute.
Add cooked sausage, tomatoes, water and seasonings.
Cover and simmer at least one hour.
Serve over rice.
INGREDIENTS
1lb smoked sausage, sliced in bite-size pieces
2tablespoons cooking oil
2tablespoons flour
1medium onion, chopped
1bell pepper, chopped
1can diced tomato
2cups water
salt and pepper, to taste
Tabasco sauce, to taste
cooked rice
1teaspoon cajun seasoning

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Pizza Burgers

Ingredients:
1 pound ground beef
1/2 cup pizza sauce
1/4 cup grated Parmesan cheese
1 teaspoon Italian seasoning
1/2 teaspoon garlic powder
4 slices mozzarella cheese
4 hamburger buns
Optional toppings: sliced pepperoni, mushrooms, bell peppers, onions
Directions:

In a bowl, mix together the ground beef, Parmesan cheese, Italian seasoning, and garlic powder. Form into 4 patties.
Cook the patties in a skillet over medium heat, or grill them, until they are browned and cooked to your desired level of doneness.
Spoon pizza sauce over each patty, then top with mozzarella cheese and any other toppings you like.
Cover the skillet or close the grill lid and cook until the cheese is melted.
Serve each patty on a hamburger bun.
Prep Time: 10 minutes | Cooking Time: 10 minutes | Total Time: 20 minutes

Kcal: 540 kcal per serving | Servings: 4 servings

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CRAWFISH ETOUFFEE

2 pounds crawfish tails
1 cup oil
3/4 cup flour 
1½ cups onions-chopped 
1/4 cup celery-chopped
1/3 cup garlic-mashed & finely minced
2/3 cup green peppers-chopped
1/4 cup butter
1½ cup tomato paste
1 can chicken broth
3 cups water
2 chicken flavored bouillon cubes
2 teaspoons salt
2 teaspoons black pepper
1 teaspoon TABASCO pepper sauce
1 teaspoon fancy paprika

In a large skillet make roux by stirring oil and flour over slow to medium heat. When roux reaches peanut butter color, add chopped onions, celery, garlic and green peppers and saute for 5 minutes. In another skillet (small) melt butter and add tomato paste. Sauté paste in butter until smooth and thick, about 5 minutes, and then mix with roux. Pour in broth, water with melted bouillon cubes and balance of seasonings. Cook for 30 minutes. Add crawfish tails 5 minutes before serving. Serve with rice.

Ralph & Kacoo's Restaurant

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Surf and Turf with Creamy Cajun Shrimp Sauce

Recipe

Ingredients:
2 steaks (200g each)
1 tablespoon olive oil
Salt and pepper to taste
200g shrimp, peeled and deveined
1 tablespoon Cajun seasoning
2 tablespoons butter
1 small onion, finely diced
2 cloves garlic, minced
1 cup heavy cream
1/4 cup Parmesan cheese, grated
Fresh parsley, chopped for garnish
Directions:
Season the steaks with salt, pepper, and a bit of the Cajun seasoning.
Heat olive oil in a skillet over medium-high heat and cook steaks to your desired doneness, approximately 3-4 minutes per side for medium-rare. Remove from skillet and set aside.
In the same skillet, melt butter. Add onion and garlic, sauté until translucent.
Add the shrimp and the remaining Cajun seasoning. Cook until shrimp are pink and cooked through, about 2-3 minutes.
Lower the heat, add the heavy cream and Parmesan cheese. Stir and cook until the sauce thickens slightly.
Return the steaks to the skillet, spoon the sauce and shrimp over them, and heat through.
Garnish with fresh parsley before serving.
Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes

Kcal: 650 kcal | Servings: 2 servings

#surfandturf #steakdinner #shrimprecipes #cajuncooking #creamyshrimpsauce #dinnerideas #easydinner #quickmeals #proteinpacked #seafoodlover #gourmetmeal #luxurydining #foodphotography #homecooking #instafood #foodblogger #delicious

[Baron]

Very tasty and easy side dish.

Garlic Green Beans

Add one pound of fresh green beans to boiling water for four minutes

Remove and put in ice water immediately.

Fry a half pound of bacon. Remove then dice.

Reserve grease. Add four cloves garlic minced and saute until fragrant.

Add green beans and diced bacon. Toss while reheating.

 

Edited May 18 by Baron

[Baron]

Meatball Sliders

2 pkg King's Hawaiian rolls

2 lbs ground meat 80-20

1 lbs italian sausage

1/2 c italian bread crumbs

1 tbs red pepper flakes (this is optional)

1/2 c grated parmesan cheese

1 tbs garlic powder

1 tbs onion powder

2 eggs beaten

1/2 c whole milk

sliced mozzarella

marinara sauce

butter

 

Combine ingredients and mix

preheat oven to 425

Make 24 meatballs

cook for 20 minutes at 425 degrees

place bottom portions of rolls on a baking sheet

add a slice of mozzarella to each bottom roll

add a meatball to each roll

place a tbs of marinara on each meatball

add a slice of mozzarella and put roll on top

Add butter and garlic on top of rolls and bake for 5 minutes (or when cheese melts) at 425 degrees

 

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FRIED SHRIMP
INGREDIENTS :
20 jumbo shrimp (peeled and deveined)
1 egg (beaten)
1 tablespoon hot sauce
1 tablespoon mustard
2 teaspoons Creole seasoning
2 teaspoons ground black pepper
2 teaspoons garlic powder
2 teaspoons onion powder
pinch of cayenne pepper
cooking oil (for frying)
lemon
Corn Flour Batter:
1 cup cornmeal
1 cup flour
2 teaspoons Creole seasoning
1 teaspoon ground black pepper
Dipping Sauce:
1 cup mayonnaise
3 tablespoons Sriracha
1 tablespoon soy sauce
1 teaspoon ground black pepper
INSTRUCTIONS :
To Prepare The Dipping Sauce: In a medium bowl combine mayonnaise, sriracha, soy sauce and 1 teaspoon ground black pepper. Chill until ready to use. 
In a large bowl combine egg, hot sauce, mustard, 2 teaspoons Creole seasoning, 2 teaspoons black pepper, 2 teaspoons garlic powder, 2 teaspoons onion powder, and a pinch of cayenne. Add the shrimp and mix well to coat. In a freezer bag combine cornmeal, flour, 2 teaspoons Creole seasoning, and black pepper.
Heat oil in a deep fryer or a large pot to 350 degrees F.  Dip shrimp into the cornflour and coat well. Place shrimp into the hot oil, being sure not to overcrowd the pan (you will need to do this in about 2-3 batches). Cook the shrimp in hot oil for 3-4 minutes or until golden brown and fully cooked. Drain on a plate lined with paper towels. Squeeze lemon juice over hot shrimp if desired. Serve with the dipping sauce.

[Baron]

This is one of the most tasteful bean recipes.

Charro Beans

2 cups beans rinsed and soaked

1/2 tsp each of salt, garlic powder and pepper

Add into 8 cups water and heat on medium for two hours.

Meanwhile

Dice 1/2 c Salt pork add to pan to saute at medium heat

then

Dice 1/2 c Bacon and add to pan

Then

Dice one hot dog  and add to pan

Then add to pot.

Add 2 cups water

Cut 3" of Chorizo sausage, remove skin and add to pan. Crumbling with spatula as it cooks.

Dice 1/2 onion

Dice two Roma tomatoes

Choose a pepper that suites your heat. Poke several holes in it with a knife

One pickled whole jalapeno and poke holes with a knife.

Four minced garlic cloves.

Add to pot simmer for 20 mins.

Add a 1/2 bunch on Cilantro and simmer for 15 minutes.

Edited May 22 by Baron

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CHOCOLATE TURTLE CAKE
[Travis James BourqueRecipe
All your favorite flavors of a gooey chocolate turtle in cake form! This chocolate turtle cake is the perfect decadent layer cake for all the chocolate caramel lovers out there.
Prep Time: 30 MINUTES
Cook Time: 30 MINUTES
Total Time: 2 HOURS
INGREDIENTS
For The Chocolate Cake

1 3/4 cups sugar
3/4 cups dark cocoa powder
2 cups flour
1 1/2 teaspoon baking soda
2 teaspoons baking powder
1 teaspoon salt
3/4 cup vegetable oil
2 teaspoons vanilla extract
3 large eggs
1 cup buttermilk
1/2 cup strongly brewed coffee
For The Pecan Caramel Filling
1 cup pecans, toasted and chopped
1 recipe for homemade caramel
For The Chocolate Buttercream

SPONSORED BY ADVERTISING PARTNER
Sponsored Video
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1 cup unsalted butter, room temperature
3 cups powdered sugar (about 1 lb)
1 cup unsweetened cocoa powder
2–4 Tablespoons milk
1/2 teaspoon salt
2 teaspoons vanilla extract
1/2 teaspoon espresso powder
INSTRUCTIONS
First, make the chocolate cake. Preheat the oven to 350°F and grease and line 3 6 inch rounds or 2 8 inch rounds with parchment paper on the bottom. Set aside.
In a large bowl, whisk together sugar, cocoa powder, flour, baking soda, baking powder, and salt. In a separate bowl, whisk oil, vanilla, eggs, and buttermilk.
Pour the wet ingredients into the dry, whisking until no lumps remain. Pour in brewed coffee, mixing until just combined.
Pour batter into prepared pans and bake for roughly 30 minutes, or until a knife inserted in the center of the cake comes out clean. Cool completely on a wire rack before frosting.
While the cakes cool, make the homemade caramel. Prepare the caramel according to directions and allow to cool completely. Reserve 1/3 cup of the caramel for drizzling on top fo the finished cake and place the remaining caramel in bowl. Add the chopped pecans to remaining caramel and stir to combine. Transfer to a piping bag and set aside.
Next, make the frosting. Place the room temperature butter in a stand mixer fit with the whisk attachment. Beat the butter until creamy.
Scrape down the bowl and add the cocoa powder. Beat on low speed and gradually increase to high speed until homogenous.
Scrape down the bowl and add the powdered sugar, vanilla extract, espresso powder and 3 Tablespoons of milk to start. Beat on low speed and gradually increase to high speed, beating until light and fluffy.
To assemble the cake, place the first layer on a cake stand or flat plate. Pipe about half of the caramel filling around the cake. Place the second layer on top of the filling and repeat with the remaining half of the filling. Frost the cake with the chocolate frosting, covering the top and pulling down to cover the sides of the cake. Put the cake in the fridge to chill for 15 minutes. This will help the frosting and filling to set.
While the cake is chilling warm up the remaining 1/3 cup of caramel in a microwave safe bowl. Pour over the top of the cake, letting it drip down the sides. Top the top of the cake with crushed up pecans.
Enjoy!!!!

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Seafood Gumbo

INGREDIENTS
* 1 cup Canola Oil
* 1 cup All-Purpose Flour
* 2 stalks diced celery
* 1 large diced yellow onion
* 1 large diced green bell pepper
* 4 cloves diced garlic
* 2 pounds Cajun Smoked Sausage (sliced into ¼ inch thick rounds that have been cut in half)
* 2 (32 ounce) cartons Seafood Stock (reserve 16 ounces to sauté sausage in)
* 1 tablespoon Tony Chachere’s Creole Seasoning
* 1 teaspoon salt
* 1 teaspoon garlic powder
* 1 teaspoon onion powder
* 3 Bay Leaves
* 5 cups water
* 2 pounds peeled and deveined Shrimp
* 1 pound Crawfish Tails
* 1 pound Bay Scallops
* 1 tablespoon Zatarain’s Liquid Shrimp and Crab Boil
* Chopped green onions for garnish (optional)
* Cooked White Rice for serving
DIRECTIONS
1. Make the roux (Gumbo base) by combining canola oil and flour in a large dutch oven and stirring with a wisk or wooden spoon constantly over medium heat for approximately 1 hour. (Note: DO NOT STOP STIRRING THE ENTIRE TIME! YOU WILL BURN YOUR ROUX. IF YOU BURN ROUX THE LEAST LITTLE BIT, IT IS UNUSABLE AND YOU MUST START OVER. AGAIN, DO NOT WALK AWAY FROM THE ROUX AND KEEP ON STIRRING!)
2. Roux will begin to brown throughout the stirring process and the color will change. When it reaches a deep dark chocolate color, it is done.
3. Once roux has reached the dark chocolate color, add the Holy Trinity to it, which is the diced celery, diced yellow onion, and diced green bell pepper. Sauté the Trinity for approximately 10 minutes until vegetables are tender. (Mixture will get very dark as it sautés).
4. Add in the diced garlic to the vegetable mixture and sauté for 2 more minutes.
5. While the vegetables are cooking, place the smoked sausage in a separate pan and sauté it in the 16 ounces of reserved seafood stock on medium high heat. Cook for approximately 10 minutes.
6. Add the remaining seafood stock (one and a half cartons) to the vegetable mixture. Stir together well. At this point the roux will begin to break apart, which if fine. Keep stirring and it will blend back together.
Add in the seasonings to the pot: Tony Chachere’s Creole Seasoning, salt, garlic powder, onion powder, and bay leaves and stir well.
8. Add in the sauteed sausage and all of the cooking juices to the gumbo pot.
9. Add the 5 cups of water to the pot and stir well. Turn the heat up to medium high and bring to a boil.
10. Once the gumbo reaches a boil, turn the heat down to a simmer and cover the pot with a lid. Simmer for approximately 2 hours on low heat.
11. While the gumbo is simmering, combine the shrimp, crawfish tails, and bay scallops together in a separate bowl and add in 1 tablespoon of Zatarain’s Liquid Shrimp and Crab Boil to the bowl. Mix well, place inside refrigerator, and let marinate in the seafood mixture.
12. Approximately 20 minutes before your gumbo finishes simmering, add in the marinated seafood mixture to the gumbo pot and stir it all together. When Shrimp turns pink, the seafood mixture is thoroughly cooked.
13. Remove the lid from the gumbo pot and bring to a boil over medium high heat. This will bring any oil to the top of the surface of the gumbo. Take a large metal spoon and skim off the oil and place in a separate bowl. (The skimmed oil can be discarded).
14. Remove the bay leaves from the gumbo, which will have to be fished out if you can find them.
15. Serve the seafood gumbo with hot cooked white rice, a slice of French Bread, and the optional green onions if you prefer.
Enjoy!!!!

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Pinto Beans Ham Hocks Cornbread And Pickled Onions
Ingredients:
• 2 lbs Ham Hocks
• 1 lb Pinto Beans
• 3 cloves Garlic
• 1 32 ounce chicken broth (less Sodium)
• 1 tbsp butter
• 1 medium onion minced
• 1 stalk celery minced
• 1/2 Green bell pepper minced
• 1/2 tsp cumin
• 1 tsp paprika
• 1/2 tsp black pepper
• 1 tsp dried parsley and thyme
• 1 cube vegetable bouillon
Directions:
Wash ham hocks add to stock pot with 8 cups water boil for 2 hours .After 2 hours clean your beans wash add to the stock pot with the 32 ounce chicken broth minced garlic and all the rest of seasonings above
Cook for another 2 and a half hours or until peas cook soft and buttery.
Note: I cooked mines on the stove top for 4 and a half hours the meat will fall apart but if your wondering why i didnt start cooking the peas earlier is if you cook peas for 4 hours on a stove top it will become mush .so i added them half way in.to keep them firm and buttery . Enjoy !!!

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Italian Cream Cheese Cake
Ingredients

1/2 cup butter

1/2 cup shortening

2 cups sugar

5 large eggs

2 cups all-purpose flour

1 tsp vanilla essence

1 tsp baking soda

1 cup buttermilk

1½ cups sweetened shredded coconut

1 cup chopped pecans

11 ounces cream cheese

3/4 cup butter6 cups confectioners’ sugar

1-1/2 tsp vanilla extract

3/4 cup chopped pecans

Directions

Step 1

Preheat oven to 350°. Grease and flour three 9-in. round baking pans. In a large bowl, cream butter, shortening and sugar until light and fluffy, 5-7 minutes. Beat in egg yolks and vanilla. Combine flour and baking soda; add to creamed mixture alternately with buttermilk. Beat until just combined. Stir in coconut and pecans

Step 2

In another bowl, beat egg whites with clean beaters until stiff but not dry. Fold a fourth of the egg whites into batter, then fold in remaining whites. Pour into prepared pans Bake until a toothpick inserted in center comes out clean, 20-25 minutes. Cool 10 minutes before removing from pans to wire racks to cool completely. For frosting, beat cream cheese and butter until smooth.

Step 3

Beat in confectioners’ sugar and vanilla until fluffy. Stir in pecans. Spread frosting between layers and over top and side of cake. Store cake in the refrigerator.
Enjoy!!!!

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Homemade ice cream 
South Louisiana  
            Homemade            
  Peach Ice Cream

This is the best peach ice cream you'll ever eat!!!
Add this recipes to your July 4th menu!

Servings: 32
Yield: 1 gallon

Ingredients:
2 ½ pounds fresh peaches - peeled, pitted and chopped
½ cup white sugar
1 pint half-and-half cream
1 (14 oz.) can sweetened condensed milk
1 (12 fluid ounce) can evaporated milk
1 tsp vanilla extract
2 cups whole milk, or as needed
 
Directions:
Step 1
Puree peaches with the sugar and half-and-half in batches in a blender or food processor.

Step 2 
In a gallon ice cream freezer container, mix together the peach mixture, sweetened condensed milk, evaporated milk, and vanilla. Pour in enough whole milk to fill the container to the fill line, about 2 cups.

Step 3
Follow the manufacturer's instructions to freeze the ice cream.

Cook's Notes:

You can make this ice cream a little sweeter by adding up to 1/2 cup more sugar.
Cooling the container first will help the ice cream harden faster.

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Chicken Stew 
Travis James Bourque : Posted This Recipe
Prep Time20 minutes
Cook Time50 minutes
Total Time50 minutes
Servings6 serves
Ingredients
3.5 lbs chicken pieces bone-in (washed and dried) *see note*
BROWNING SAUCE
1 cup coconut palm sugar
1/2 cup hot water
1 teaspoon seasoning salt optional
1 teaspoon vegetable bouillon I used Better Than Bouillon brand
MARINADE
1- 2 tablespoons olive oil for coating chicken
1 tablespoon smoked salt
2 teaspoons black pepper
1 tablespoon garlic powder
1 tablespoon dark brown sugar packed
1 tablespoon smoked paprika
4 cloves garlic chopped, divided
1 small white onion chopped, divided
1 green bell pepper chopped, divided
1 red bell pepper chopped, divided
1 yellow bell pepper chopped, divided
1 scotch bonnet pepper sliced in half
1 pimento sliced in half (optional)
1/4 teaspoon fresh ginger grated (can add more if desired)
8 sprigs fresh thyme
2 tablespoons butter
2 1/2 -3 cups chicken stock
1/4 cup ketchup
2 teaspoons fresh rosemary chopped
Additional seasonings: salt ginger &, garlic powder
Instructions
TO MAKE BROWNING:
Add coconut palm sugar to a saucepan over medium heat.
Stir until sugar begins to melt and has the texture of melted chocolate.
Continue to cook, stirring constantly until mixture is very dark brown. BE CAREFUL NOT TO SCORCH! The mixture will be very smokey. Reduce heat if needed.
Turn off heat and slowly add in very hot water, a little at a time, while stirring.
Remove from heat and pour into a glass measuring cup.
Stir in vegetable bouillon and salt.
Pour into a bottle once cooled. It's now ready to use. Set aside.
Coat chicken lightly in olive oil
In a bowl combine smoked salt, black pepper, garlic powder, brown sugar, and smoked paprika.
Sprinkle seasoning mixture over chicken and massage into the chicken.
Add 1 tablespoon of browning to chicken and massage into the chicken.
Place chicken in a large ziplock bag.
Add in HALF of the fresh garlic, onion, green bell pepper, red bell pepper, yellow bell pepper, scotch bonnet pepper, pimento (if using) and all of the fresh ginger.
Toss so that everything is evenly distributed.
Add half of the fresh thyme sprigs (Leave the sprigs whole)
Refrigerate overnight.
Remove chicken from the bag (discarding vegetables) and let the chicken come to room temperature. Dry the chicken off a bit if needed before searing.
Heat a couple tablespoons of vegetable oil in a large, deep steel or cast iron skillet until skillet is very hot and starting to smoke.
Sear chicken on both sides just until the skin is crisp and slightly golden (only a few minutes per side) Do not cook the chicken all the way through.
Remove chicken and let drain on paper towels.
Clean the skillet and melt butter over medium heat
Add the other half of the fresh onion, green bell pepper, red bell pepper, and yellow bell pepper.
Cook until tender and then add remaining garlic and cook until garlic is fragrant.
Stir in chicken stock and ketchup.
Stir 1-2 tablespoons of browning.
Add in remaining fresh thyme leaves, fresh rosemary
Simmer sauce for about 10-15 minutes, reduce heat if needed.
Add chicken to skillet.
Simmer for about 20 minutes covered and then uncover and simmer for an additional 15-20 minutes.
When chicken is done, taste the sauce and season with salt, garlic powder and a pinch of ginger.

Enjoy!!!!

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Philly Cheesesteak Sloppy Joes
Travis James Bourque Posted This Recipe
Ingredients:
• 1 lb lean ground beef

• 1 yellow onion finely diced

• 1 green pepper chopped

• ½ teaspoon salt

• 1 tablespoon cornstarch

• 1 cup beef broth

• ¼ cup A-1 Steak Sauce

• 1 teaspoon steak seasoning

• sliced provolone cheese

• hamburger buns, sliders, etc.

Instructions:

In a skillet pan, over medium-high heat, cook and crumble the ground beef, onion, green pepper, and salt until beef is no longer pink. Drain.

Stir the cornstarch into the ground beef and mix together until the meat is coated in the cornstarch. Add the beef broth, A-1 sauce, and steak seasoning. Stir together and bring to a boil.

Once boiling, reduce heat to medium-low and let it simmer, while stirring occasionally, for 10 minutes. Mixture should thicken up and will thicken up more once it’s off the heat.

While meat is simmering, set the oven to broil, and place the buns on a cookie sheet. Butter each bun. Broil for just a few minutes. Watch carefully as they can burn easily.

When the meat is done use a slotted spoon to scoop it out onto each bottom bun. Place a slice of provolone cheese on the top bun. Broil for a few more minutes until cheese is melted.

Place the top bun with the cheese on top of the bottom bun with the philly cheesesteak meat. Eat warm!

Instructions:

In a skillet pan, over medium-high heat, cook and crumble the ground beef, onion, green pepper, and salt until beef is no longer pink. Drain.
Stir the cornstarch into the ground beef and mix together until the meat is coated in the cornstarch. Add the beef broth, A-1 sauce, and steak seasoning. Stir together and bring to a boil.
Once boiling, reduce heat to medium-low and let it simmer, while stirring occasionally, for 10 minutes. Mixture should thicken up and will thicken up more once it’s off the heat.

While meat is simmering, set the oven to broil, and place the buns on a cookie sheet. Butter each bun. Broil for just a few minutes. Watch carefully as they can burn easily.

When the meat is done use a slotted spoon to scoop it out onto each bottom bun. Place a slice of provolone cheese on the top bun. Broil for a few more minutes until cheese is melted.

Place the top bun with the cheese on top of the bottom bun with the philly cheesesteak meat. Eat warm!
Enjoy!!!!

[RETIREDFAN1]

Shrimp Jambalaya
INGREDIENTS
2 tbsp neutral cooking oil
2 cups chopped yellow onion*
1 cup chopped bell pepper*
1/2 cup chopped celery*
salt
freshly ground black pepper
12 ounces smoked andouille sausage *sliced into 1/4 inch rounds *
1 tsp paprika
1/2 tsp cayenne pepper ****
1/2 tsp dried oregano
1 tbsp minced garlic
2 cups long-grain white rice rinsed for about 1 minute until the water runs clear
4 cups chicken stock + 1 cup water rinsed from the carton***
14.5 oz can fire roasted tomatoes
1 bay leaf
1 lb large raw shrimp ******
1/2 cup chopped scallions
INSTRUCTIONS
In a large wide pot (I used a 5-qt braiser, but you can also use a big soup pot), heat the oil over medium to medium high heat. Add the onions, peppers, and celery, and season with 1/2 tsp salt and 1/4 tsp pepper. Cook for 7-8 minutes, until slightly softened.
Add the sausage, paprika, cayenne, and oregano, and continue cooking for 5 minutes, until the fat and flavor from the sausage have rendered out and further softened the vegetables.
Add the garlic and stir for 30 seconds, then add the rice. Stir continuously for 3 minutes to toast the rice.
Add the chicken stock, 1 cup of water, tomatoes, and bay leaf, bring the liquid to a boil, then reduce to a simmer over low heat.
Cover the pan with a lid and simmer for 15-20 minutes, stirring occasionally so the rice doesn’t settle and burn on the bottom.
When the liquid is mostly absorbed and the rice is nearly tender, stir in the shrimp and scallions, cover with a lid, and turn the heat off. Let the pan sit on the stove for another 5 minutes, to gently cook the shrimp. The jambalaya is now ready to be served and enjoyed

[RETIREDFAN1]

Peanut Butter Pie 

Ingredients for Crust:

1 and 1/2 cups crushed graham crackers or cookie crumbs (such as chocolate cookies)
1/3 cup granulated sugar
1/2 cup unsalted butter, melted
Ingredients for Peanut Butter Filling:

1 cup creamy peanut butter
8 oz cream cheese, softened
1 cup powdered sugar
1 teaspoon vanilla extract
1 cup heavy cream, whipped
Ingredients for Topping (optional):

Chocolate syrup or melted chocolate
Chopped peanuts or peanut butter cups for garnish
Instructions:

In a mixing bowl, combine the crushed graham crackers or cookie crumbs, granulated sugar, and melted butter. Mix until well combined.
Press the crumb mixture firmly into the bottom and up the sides of a 9-inch pie dish to form the crust. Chill in the refrigerator while preparing the filling.
In a separate bowl, beat the creamy peanut butter, softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
In another bowl, whip the heavy cream until stiff peaks form.
Gently fold the whipped cream into the peanut butter mixture until well combined and fluffy.
Spread the peanut butter filling evenly into the chilled crust.
If desired, drizzle chocolate syrup or melted chocolate over the top of the pie for added decadence.
Chill the Peanut Butter Pie in the refrigerator for at least 4 hours, or until set.
Before serving, garnish with chopped peanuts or peanut butter cups if desired.

#PeanutButterPie #NoBakeDesserts #CreamyGoodness #DecadentTreats #PeanutButterLovers #Yummy #DessertIdeas #HomemadePie #IndulgentDesserts #Foodie

[RETIREDFAN1]

Boudin 
Travis James Bourque : Posted This recipes 

    • 1 pound boudin sausage (I prefer Zummo)
    • 1½ cups panko bread crumbs or more, if needed
    • 2 large eggs lightly beaten
    • ½ teaspoon kosher salt
    • ¼ teaspoon cayenne pepper
    • ¼ teaspoon hot sauce (like Crystal or Tabasco)
    • Oil for deep-frying

    1. If using store bought boudin, remove the casing.
    2. Spread bread crumbs evenly in a shallow bowl. In a separate bowl, combine the eggs, salt, cayenne, and hot sauce.
    3. Cut the boudin into 1" pieces.
    4. Pour enough oil into a large skillet deep enough to immerse the balls at least halfway. Heat oil over medium high heat until it begins to shimmer. ( I use a deep fryer-cooks up more evenly)
    5. Working in batches, roll the boudin pieces in the egg mixture, shake off excess then roll in the bread crumbs. Make sure to coat them evenly. Place the sausage in the hot oil, turning until they are light brown, about 3-5 minutes. Drain on paper towels.
    6. Serve warm with a side of comeback sauce.