Recipes

[RETIREDFAN1]

Red Beans and Rice Recipe
1 lb. Raw Red Kidney Beans
1 lb. Smoked Sausage
1 32 oz. Container of Chicken Broth
Rice
1 Onion
1 Green Bell Pepper
3 Sticks of Celery
3 Cloves of Garlic
1/2 lb. Smoked Tasso
5 Cups of Water (for pre-boil)
2 Cups of Water (for simmer)
1 Tablespoon Cajun or Creole Seasoning
1 Teaspoon of Salt
1 Tablespoon of Parsley Flakes
2 Bay Leaves
Start out by heating a large pot over a medium heat. Also have a medium pot ready off on the side.
Chop the Onion, Bell Pepper, Celery, and Garlic. And move to a bowl off to the side. Slice the Sausage and cut up the Tasso.
To the large pot add a small amount of oil. Drop in the sausage and Tasso. Sear until you see a slight browning form on the meat. Roughly 5-10 minutes. After that remove the meat from the pot to a bowl off on the side.
Add the chopped vegetables to the pot, and slowly work the bottom. Try to get up all remaining drippings. Sauté for roughly 25 minutes.
Meanwhile in the medium sized pot, add 5 cups of water, and the 32 oz container of chicken broth. Turn the heat up to a high heat. Rinse the raw kidney beans in a strainer, and then add the beans to the pot of liquid. Once the pot has reached a rolling boil, start a timer, boiling for 10 minutes uncovered.
After the 10 minute mark, turn the fire off. Once you’ve sautéed the vegetables for 25 minutes, add the beans and liquid to the large pot. Add an additional 2 cups of water. Add the Cajun Seasoning, Salt, Parsley Flakes, and Bay Leaves. Bring to a boil, cover, then lower heat to a simmering heat. Let simmer for two hours.
With about an hour left, begin to cook some rice. After the two hour mark, uncover, and remove a few large spoonful’s of beans into a bowl on the side. Mash the beans in the bowl into a creamy mixture.
Add the creamy mixture back to the pot. Continue this method until you reach your desired consistency. Ladle a serving over a bed of rice, and enjoy!

[Baron]

Buffalo Wings.

In a sauce pan combine:

1 jar Frank's Hot Sauce

One stick of butter

2 Tbsp worcestershire sauce

2 Tbsp brown sugar

One Tbsp Chili-Garlic sauce

Three cloves minced garlic

Simmer for 15 minutes.

Grill chicken wings and baste with sauce.

[RETIREDFAN1]

Churro Cheesecake Cookies

These Churro Cheesecake Cookies are the perfect blend of crispy churros and creamy cheesecake filling. Indulge in these delightful cookies that are sure to satisfy your sweet cravings!

Ingredients:

For the Dough:
1 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 tsp vanilla extract
3 cups all-purpose flour
1 tsp baking powder
1/2 tsp salt

For the Cheesecake Filling:
8 oz cream cheese, softened
1/4 cup granulated sugar
1 tsp vanilla extract

For the Cinnamon Sugar Coating:
1 cup granulated sugar
1 tbsp ground cinnamon

For the Caramel Sauce (optional):
1 cup caramel sauce

Instructions:

Prepare the Dough:
In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
Beat in the eggs one at a time, then add the vanilla extract.
In a separate bowl,

whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.

Prepare the Cheesecake Filling:
In a small mixing bowl, beat together the softened cream cheese, granulated sugar, and vanilla extract until smooth and creamy.
Transfer the cheesecake filling to a piping bag.

Shape the Cookies:
Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
Using your hands, roll the dough into 1-inch balls and flatten each ball into a disk.
Pipe a small amount of the cheesecake filling into the center of each disk, then fold the edges over the filling to enclose it.
Roll each filled dough ball in your hands to smooth out the surface.

Coat the Cookies:
In a shallow dish, mix together the granulated sugar and ground cinnamon.
Roll each cookie in the cinnamon sugar mixture, coating it evenly.

Bake the Cookies:
Place the coated cookies on the prepared baking sheet, spacing them about 2 inches apart.
Bake for 12-15 minutes.

 

[RETIREDFAN1]

Shrimp Alfredo Pasta 
Travis James Bourque : posted this recipe
Ingredients:

1 pound large shrimp, peeled and deveined
12 ounces fettuccine pasta
2 tablespoons olive oil
4 cloves garlic, minced
1 cup heavy cream
1 cup freshly grated Parmesan cheese
1/4 cup parsley, chopped
Salt and black pepper to taste
Directions:

Cook the fettuccine according to package instructions in a large pot of boiling salted water, until al dente. Drain and set aside.
In a large skillet, heat olive oil over medium heat. Add garlic and sauté for 1 minute.
Add the shrimp to the skillet and cook until pink and opaque, about 3-4 minutes per side.
Lower the heat and add the heavy cream, stirring well. Allow the sauce to simmer for a few minutes until it starts to thicken.
Stir in the Parmesan cheese until the sauce becomes creamy.
Add the cooked pasta to the skillet and toss to coat with the Alfredo sauce.
Season with salt and pepper to taste, and garnish with chopped parsley.

Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes
Kcal: 650 kcal | Servings: 4 servings

[RETIREDFAN1]

Travis J Bourque thank you for sharing

Lemon Supreme Bundt  Cake 

Ingredients

1 package lemon cake mix (regular size)
1 package (3.4 ounces) instant lemon pudding mix
4 eggs
1 cup water
1/3 cup canola oil
1 cup confectioners' sugar
1 tablespoon butter, melted
1/4 cup orange juice
                                                     Directions

In a large bowl, combine the cake mix, pudding mix, eggs, water and oil; beat on low speed for 30 seconds. Beat on medium for 2 minutes.
Pour into a greased and floured 10-in. fluted tube pan. Bake at 350° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack for 6-8 minutes.

Meanwhile, for glaze, in a small bowl, combine the confectioners' sugar, butter and orange juice until smooth.
Remove cake from pan to a serving platter; poke holes in cake with a meat fork. Slowly drizzle with glaze. Cool completely.

[Baron]

On 6/15/2024 at 1:37 PM, RETIREDFAN1 said:

Churro Cheesecake Cookies

These Churro Cheesecake Cookies are the perfect blend of crispy churros and creamy cheesecake filling. Indulge in these delightful cookies that are sure to satisfy your sweet cravings!

Ingredients:

For the Dough:
1 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 tsp vanilla extract
3 cups all-purpose flour
1 tsp baking powder
1/2 tsp salt

For the Cheesecake Filling:
8 oz cream cheese, softened
1/4 cup granulated sugar
1 tsp vanilla extract

For the Cinnamon Sugar Coating:
1 cup granulated sugar
1 tbsp ground cinnamon

For the Caramel Sauce (optional):
1 cup caramel sauce

Instructions:

Prepare the Dough:
In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
Beat in the eggs one at a time, then add the vanilla extract.
In a separate bowl,

whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.

Prepare the Cheesecake Filling:
In a small mixing bowl, beat together the softened cream cheese, granulated sugar, and vanilla extract until smooth and creamy.
Transfer the cheesecake filling to a piping bag.

Shape the Cookies:
Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
Using your hands, roll the dough into 1-inch balls and flatten each ball into a disk.
Pipe a small amount of the cheesecake filling into the center of each disk, then fold the edges over the filling to enclose it.
Roll each filled dough ball in your hands to smooth out the surface.

Coat the Cookies:
In a shallow dish, mix together the granulated sugar and ground cinnamon.
Roll each cookie in the cinnamon sugar mixture, coating it evenly.

Bake the Cookies:
Place the coated cookies on the prepared baking sheet, spacing them about 2 inches apart.
Bake for 12-15 minutes.

 

My blood sugar just went up by reading this. lol

[Baron]

On 6/19/2024 at 8:25 PM, RETIREDFAN1 said:

Shrimp Alfredo Pasta 
Travis James Bourque : posted this recipe
Ingredients:

1 pound large shrimp, peeled and deveined
12 ounces fettuccine pasta
2 tablespoons olive oil
4 cloves garlic, minced
1 cup heavy cream
1 cup freshly grated Parmesan cheese
1/4 cup parsley, chopped
Salt and black pepper to taste
Directions:

Cook the fettuccine according to package instructions in a large pot of boiling salted water, until al dente. Drain and set aside.
In a large skillet, heat olive oil over medium heat. Add garlic and sauté for 1 minute.
Add the shrimp to the skillet and cook until pink and opaque, about 3-4 minutes per side.
Lower the heat and add the heavy cream, stirring well. Allow the sauce to simmer for a few minutes until it starts to thicken.
Stir in the Parmesan cheese until the sauce becomes creamy.
Add the cooked pasta to the skillet and toss to coat with the Alfredo sauce.
Season with salt and pepper to taste, and garnish with chopped parsley.

Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes
Kcal: 650 kcal | Servings: 4 servings

Not to take away from what you posted (which sounds and looks great), but to save some time Bertolli makes an excellent alfredo sauce. 

[RETIREDFAN1]

Potato Skillet with Meatballs

Ingredients:

For the Meatballs:
1 pound ground beef
1 large egg, beaten
1/4 cup panko breadcrumbs
1/2 yellow onion, finely diced
1 teaspoon garlic powder
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon olive oil (for frying)
For the Potato Skillet:
4-5 medium Yukon Gold potatoes, sliced into 1/4-inch rounds
1 cup tomato sauce
2 tablespoons fresh parsley, chopped
1 cup shredded mozzarella cheese
1 cup chicken broth
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon paprika
Salt and pepper to taste
For the Cream Sauce:
3 tablespoons unsalted butter
4 tablespoons all-purpose flour
2 cups milk
1 teaspoon garlic powder
Salt and pepper to taste

Directions:

Prepare the Meatballs:
In a large bowl, combine ground beef, beaten egg, panko breadcrumbs, finely diced onion, garlic powder, dried oregano, dried basil, salt, and black pepper. Mix until just combined.
Shape the mixture into 1-inch meatballs.
Heat olive oil in a large skillet over medium heat. Add the meatballs and cook until browned on all sides, about 8-10 minutes. Remove from the skillet and set aside.
Prepare the Cream Sauce:
In a small saucepan, melt the butter over medium heat. Add the flour and cook, stirring constantly, until the mixture turns a light golden color.
Slowly whisk in the milk and continue to stir until the sauce thickens. Season with garlic powder, salt, and pepper. Remove from heat and set aside.
Assemble the Potato Skillet:
Preheat the oven to 375°F (190°C).
In the same skillet used for the meatballs, layer the sliced potatoes evenly. Season with garlic powder, onion powder, paprika, salt, and pepper.
Pour the chicken broth over the potatoes.
Place the meatballs on top of the potatoes. Pour the tomato sauce over the meatballs and potatoes.
Drizzle the cream sauce evenly over the top.
Sprinkle the shredded mozzarella cheese over everything.
Bake:
Transfer the skillet to the preheated oven and bake for 45-50 minutes, or until the potatoes are tender and the cheese is melted and bubbly.
Garnish with chopped fresh parsley before serving.

[RETIREDFAN1]

Heavenly Pineapple Coconut Pecan Cheesecake Bars
Ingredients:
1 cup graham cracker crumbs
1/4 cup melted butter
1/4 cup chopped pecans
16 oz cream cheese, softened
1/2 cup sugar
2 large eggs
1/2 cup crushed pineapple, drained
1/4 cup shredded coconut
1/4 cup chopped pecans for topping
White chocolate drizzle for garnish
Directions:
Preheat oven to 350°F (175°C).
In a medium bowl, combine graham cracker crumbs, melted butter, and 1/4 cup chopped pecans. Press the mixture into the bottom of a greased 9x9-inch baking dish.
In a large bowl, beat the cream cheese and sugar until smooth. Add the eggs one at a time, beating well after each addition.
Fold in the crushed pineapple and shredded coconut. Pour the mixture over the crust.
Sprinkle the remaining chopped pecans on top.
Bake for 30-35 minutes or until the center is set and the edges are lightly browned. Allow to cool completely.
Drizzle with white chocolate before serving.
Prep Time: 15 minutes | Cooking Time: 35 minutes | Total Time: 50 minutes
Kcal: 320 kcal per serving | Servings: 12 servings

[RETIREDFAN1]

Chicken And Sausage Gumbo
[Travis James BourquePosted This Recipe
Sausage and chicken gumbo that’s works for dinner
First you make your roux
Ingredients
▢ 2 pounds chicken, boneless skinless breast and thigh recommended
▢ 2 quarts water
▢ 1 pound okra, 1-inch slices (cut and frozen if fresh is not available)
▢ ½ cup water, to cook the okra
▢ ½ cup unsalted butter
▢ ½ cup all-purpose flour
▢ 1 ½ cups yellow onion, ¼-inch dice
▢ 1 ½ cups bell pepper, ¼-inch dice, green and red
▢ ⅓ cup celery, ¼-inch dice
▢ 2 cloves garlic, minced
▢ 2 cups diced canned tomatoes
▢ 12 ounces Andouille sausage, cooked, sliced
▢ 1 bay leaf, dried
▢ 1 teaspoon thyme, dried
▢ 1 teaspoon basil, dried
▢ 1 teaspoon cayenne pepper, or chili pepper (use less for lower spiciness)
▢ ½ teaspoon black pepper
▢ 1 teaspoon kosher salt
▢ 1 tablespoon gumbo file, Zatarain's

Instructions
-brown meats - put aside
-make a roux
-add onions, celery , bell pepper cook till soft
-add water
- then fill the pot with everything else.
Enjoy!!!!

[RETIREDFAN1]

Shrimp & Crab Pasta with Creamy Cajun Sauce
1 red bell pepper
1 yellow bell pepper
1/2 white onion, chopped
1 rib celery
Trust me! You’re missing a lot if you haven’t joined this group yet : 
Family meals with recipes 
2 Tbsp butter
2 Tbsp Cajun seasoning, divided
3 cloves fresh garlic, chopped
3 tablespoon of flour
1 lb spaghetti pasta, cooked
Salt
1 C reserved pasta water
1 C heavy cream
2 cups of fresh grated parmesan
2 tsp black pepper
1 tsp garlic powder
1 lb jumbo shrimp, peeled & deveined
1/2 lb lump crabmeat
Boil salted water and begin cooking pasta.
Chop and saute red and green bell peppers, onion, and celery rib in butter.
Add 1 Tbsp Cajun seasoning and chopped garlic to sautéed vegetables.
Add flour. Stir until the garlic softens.
Add pasta water, and heavy cream, to pan, along with fresh grated parmesan, black pepper, and garlic powder to taste, and stir well.
Once cheese is combined and creamy turn down to low heat.
In a separate pan, cook shrimp and remaining cajun seasoning in butter until pink. Add the shrimp to the sauce and stir.
Add lump crab and fold gently into the sauce.
Toss with cooked pasta or serve over rice, or grits.

[RETIREDFAN1]

Cheesy Garlic Bread Shrimp Grilled  cheese 

Ingredients:
For the Garlic Bread:
1 loaf French bread, sliced in half lengthwise
4 tablespoons butter, softened
3 cloves garlic, minced
1/4 cup grated Parmesan cheese
1 tablespoon chopped parsley
For the Shrimp Filling:
1 pound shrimp, peeled and deveined
2 tablespoons olive oil
Salt and pepper to taste
1 teaspoon paprika
For the Sandwich:
1 cup shredded Monterey Jack cheese
Additional butter for grilling

Directions:
Prepare the Garlic Bread:
Preheat your oven to 375°F (190°C).
In a small bowl, mix together the softened butter, minced garlic, Parmesan cheese, and parsley.
Spread the garlic butter mixture evenly on each half of the French bread.
Place on a baking sheet and bake for 10-12 minutes, or until the edges are golden and crispy.
Cook the Shrimp:
Heat olive oil in a skillet over medium heat.
Season the shrimp with salt, pepper, and paprika.
Cook the shrimp for 2-3 minutes on each side, or until pink and cooked through. Remove from heat.
Assemble the Sandwich:
On one half of the garlic bread, layer the cooked shrimp and sprinkle with Monterey Jack cheese.
Place the other half of the bread on top, and press down gently to adhere.
Heat a skillet over medium heat and add a bit of butter.
Carefully place the sandwich in the skillet and grill until the cheese is melted and the bread is toasted, about 3-4 minutes per side.
Cut into portions and serve hot.
Prep Time: 20 minutes | Cooking Time: 20 minutes | Total Time: 40 minutes
Kcal: 550 kcal per serving | Servings: 4 servings
Recipe courtesy of selvia Monet

[RETIREDFAN1]

Natchitoches Meat Pie:

**Ingredients:**
- 1 lb ground beef
- 1/2 lb ground pork
- 1 small onion, finely chopped
- 1/2 bell pepper, finely chopped
- 2 cloves garlic, minced
- 1/4 cup celery, finely chopped
- 2 green onions, finely chopped
- 1/4 cup fresh parsley, chopped
- 1/2 tsp cayenne pepper
- 1/2 tsp paprika
- Salt and pepper to taste
- 2 tbsp all-purpose flour
- 1/2 cup beef broth
- 2 sheets of puff pastry
- 1 egg, beaten (for egg wash)

**Instructions:**
1. In a large skillet, cook the ground beef and pork over medium heat until browned. Drain excess fat and set aside.
2. In the same skillet, sauté the onion, bell pepper, garlic, celery, green onions, and parsley until softened.
3. Add the cooked meat back to the skillet and season with cayenne pepper, paprika, salt, and pepper. Stir to combine.
4. Sprinkle the flour over the meat mixture and stir well to coat. Cook for a few minutes to cook out the raw flour taste.
5. Slowly pour in the beef broth and stir until the mixture thickens. Remove from heat and let cool.
6. Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
7. Roll out the puff pastry sheets and cut into squares or circles, depending on your preference.
8. Place a spoonful of the meat mixture onto one half of each puff pastry square or circle.
9. Fold the other half of the pastry over the filling and crimp the edges with a fork to seal.
10. Place the pies on the prepared baking sheet and brush the tops with the beaten egg wash.
11. Bake in the preheated oven for 25-30 minutes or until the pies are golden brown and crispy.
12. Allow the pies to cool slightly before serving. Enjoy your delicious Natchitoches Meat Pies!
Recipe courtesy of Texas Krab House

[RETIREDFAN1]

Peanut Butter Chocolate Chip Shortbread Cookies
Yield: makes about 20 small cookies

WHAT YOU WILL NEED

1 stick, (1/2 cup) unsalted butter, at room temperature (important!)
1/3 cup creamy peanut butter
1/2 tsp vanilla extract
1 1/4 cup all purpose flour
1/4 cup confectioner’s sugar
scant 1/2 tsp sea salt
3/4 cup milk chocolate chips

INSTRUCTIONS

Set oven to 325F
Cream the butter and the peanut butter together in a stand mixer, with a hand mixer, or a wooden spoon. Beat in the vanilla.
Whisk the dry ingredients together and add to the butter mixture. Mix until the dough comes together.
Stir in the chips, and turn the dough out onto a piece of waxed paper. Gently pull the dough together and form it into a log. If it is still crumbly, work it with your hands until it holds together smoothly. Roll it up in the paper, smoothing the shape as you go. Twist the ends securely and refrigerate for at least a couple of hours.
Slice the log into slices with a sharp knife. Not too thick, not too thin, about 1/3 inch. If a slice crumbles a bit, just smoosh the dough back together. These don't have to be perfect disks.
Bake on a parchment or silpat lined baking sheet at 325 for about 12-14 minutes. The cookies will not be browned, and they may look undone, but don't over bake. One of the joys of shortbread cookies is that they fall apart and melt in your mouth.
Let the cookies cool on the pan for 5 minutes before transferring to a rack.

These cookies have a melting texture, and I’m sure I don’t need to tell you about the magical combination of peanut butter and milk chocolate.  They’ll even stick a wee bit to the roof of your mouth…have a cold glass of milk ready.
Debi Schull thank you for sharing

[RETIREDFAN1]

Italian Sausage Peppers and Onions

Ingredients 

 
 1/4 cup extra-virgin olive oil 

 1 pound sweet Italian sausage 

 2 bell peppers, sliced 

 2 yellow onions, sliced 

 1 teaspoon kosher salt 

 1 teaspoon freshly ground black pepper 

 1 tablespoon Italian seasoning 

 1/4 cup chopped fresh basil leaves 

 4 garlic cloves, chopped 

 2 tablespoons tomato paste 

 1 cup Marsala wine (or chicken broth) 

 1 (15-ounce) can diced tomatoes 

 Salt to taste 

 1/4 teaspoon red pepper flakes, optional 
 

 Instructions 

 
 Heat the oil in a heavy large skillet over medium heat. Add the sausages and cook until brown on both sides, about 7 to 10 minutes. Remove from the pan and drain. 

 Keeping the pan over medium heat,  Add the Italian seasoning, basil, and garlic and cook 2 more minutes. 

 Add the Marsala wine, tomatoes, tomato paste and stir, add chili flakes, if using. 

 Add the peppers, onions, salt, and pepper and bring to a simmer. 

 Return sausage to skillet with the vegetables. Reduce heat to low, and simmer 15 minutes, or until the sauce has thickened. 

 Serve over mashed potatoes, noodles, polenta, cauliflower rice or, if serving as a sandwich, split the hoagie rolls in half lengthwise. Hollow out the bread from the bottom side of each roll, being careful not to puncture the crust. Fill the bottom half of the roll with sausage mixture.

[RETIREDFAN1]

Basil Butter Broiled Oysters

Ingredients:
12 fresh oysters, shucked, on the half shell
1/2 cup unsalted butter, softened
1/4 cup fresh basil leaves, finely chopped
2 cloves garlic, minced
1 tablespoon lemon juice
Salt and pepper to taste
Lemon wedges, for serving
Fresh parsley, chopped (optional, for garnish)

Instructions:
Preheat broiler: Preheat your oven's broiler.
Prepare basil butter: In a small bowl, combine softened butter, chopped basil leaves, minced garlic, lemon juice, salt, and pepper. Mix until well combined.
Prepare oysters: Place shucked oysters on a baking sheet. Spoon a generous amount of basil butter over each oyster.
Broil oysters: Broil oysters for 5-7 minutes, or until the butter is melted and bubbly, and the edges of the oysters begin to curl.
Serve: Remove from oven and let cool slightly. Serve hot, garnished with chopped parsley and lemon wedges on the side.
Enjoy your delicious Basil Butter Broiled Oysters
Recipe courtesy of CatchyMeals

[Baron]

Carnitas Tacos.

If there is an HEB nearby get the Mi Tiende package. They are seasoned much better than what any of us can do. Cook them on a griddle not a grill. Sautee some onions and Bell peppers. Load you tortilla (I prefer flour) with the carnitas, Oaxaca cheese, onions, peppers, homemade pico de gallo and salsa of your preference (I like Del Primo salsa roja).

[Baron]

This easy recipe is ridiculously good.

One can of sweetened condensed milk

One package of your favorite Kool Ade flavor

8 oz. bowl of Cool Whip

Graham cracker pie shell

Mix the Kool Ade in the condensed milk

Add the Cool Whip

Put in the pie shell

Put in the freezer for 20 minutes.

Edited July 13 by Baron

[RETIREDFAN1]

Spaghetti and Loose Ground Meat Making your sauce is always better — it's cheaper and so much more flavorful. This one comes together in just about 15 minutes and is the perfect accompaniment to the big garlicky meatballs. (If you have leftovers, try our Spaghetti & Meatball Cups. Kids LOVE them.) YIELDS:
4
PREP TIME:
0 HOURS 20 MINS
TOTAL TIME:
1 HOUR 0 MINS INGREDIENTS
1 lb. spaghetti
1 lb. ground beef
1/3 c. breadcrumbs
1/4 c. finely chopped parsley
1/4 c. freshly grated Parmesan, plus more for serving
1 egg 2 garlic cloves, minced
1 tsp. Kosher salt
1/2 tsp. red pepper flakes
2 tbsp. olive oil, divided
1/2 c. onion, finely chopped
1 (35-oz.) can crushed tomatoes in puree
1 bay leaf Freshly ground black pepper DIRECTIONS
In a large pot of boiling salted water, cook spaghetti according to package instructions. Drain.
In a large bowl, combine beef with breadcrumbs, parsley, parmesan, egg, garlic, 1 teaspoon salt, and red pepper flakes. Mix until just combined then form into 16 balls.
In a large pot over medium heat, add 1 tablespoon oil. Add meatballs and cook, turning occasionally, until browned on all sides, about 10 minutes. Remove meatballs and reserve on plate. Add the remaining oil and onion and cook until onion is soft, 5 minutes. Add crushed tomatoes and bay leaf. Season with salt and pepper and bring to a simmer. Add the meatballs back into the pot, cover and simmer until the sauce has thickened, 8 to 10 minutes. Serve pasta with a healthy scoop of meatballs and sauce. Top with Parmesan before serving
Travis J Bourque thank you for sharing

[RETIREDFAN1]

Homemade Biscuits!
2 cups S/R flour sifted
1/4 tsp baking Soda
1/4 cup shortening
Blend with fork
1 cup buttermilk
Blend in flour with buttermilk
Flour surface
Pour dough out, dust with flour. Knead dough lightly... pat or roll out and then cut biscuits out with biscuit cutter or small rimmed glass.
Grease pan. Bake on 450* for 20 mins

[RETIREDFAN1]

[RETIREDFAN1]

Fried Chicken
*Ingredients:
° 2 cups all-purpose flour
° 2 teaspoons of black pepper
° 2 teaspoons of paprika
° 4 teaspoons of garlic salt
° ½ teaspoon poultry seasoning mix
° 1 cup buttermilk
° 2 beaten eggs
*Instructions

In a bowl, mix the beaten eggs with the buttermilk
In another bowl, combine the flour, poultry seasoning, garlic salt, paprika and black pepper, then place in a large ziploc bag

Place the chicken pieces in the bag and shake the bag to coat all the pieces
Remove the chicken and dip each piece in the egg mixture

Dip each piece of hicken into flour mixture one more time, shaking off excess.
Heat the oil in a heavy-bottomed skillet to 375*

Brown the chicken on each side then reduce the heat in the pan.
Allow the chicken to continue cooking for 20 to 30 minutes, depending on the size.

The internal temperature of the chicken should reach 165* before serving.
Drain on absorbent paper and serve.
Enjoy

[RETIREDFAN1]

[RETIREDFAN1]

Smothered Cabbage  
Travis James Bourque  posted this recipe

This down-home cabbage dish is a family favorite. The addition of a ham hock and pork shank adds richness and a depth of flavor that can't be beat. It's perfect for a holiday side or everyday meal, and the leftovers freeze well. 

Prep Time:

15 mins

Cook Time:

3 hrs

Additional Time:

20 mins

Total Time:

3 hrs 35 mins

Servings:

8 
## Ingredients
* 4 quarts water
* 1 medium ham hock
* 1 large pork shank
* 2 tablespoons bacon drippings
* 1 large head cabbage - washed, cored, quartered, and cut into 2-inch slices
* salt and freshly ground black pepper to taste 
* 2 ½ cups chicken broth 
## Directions
1. Combine water, ham hock, and pork shank in a large pot. Bring to a boil, reduce heat, and simmer until meat is cooked through, about 2 hours. Drain and set meat aside to cool to room temperature, about 20 minutes. 
1. Remove meat from pork shank, chop into bite-sized pieces, and place in a bowl. Remove skin and meat from ham hock, chop into very small pieces, and add to the bowl, omitting skin if you prefer. 
1. Heat bacon drippings in a large skillet or Dutch oven over medium-high heat until hot, but not smoking. Add 1/4 of the cabbage to the hot skillet and saute until slightly wilted, about 3 minutes. Add 1/4 of the meat mixture. Add another 1/4 of the cabbage, cooking until slightly wilted, about 3 minutes, followed by another 1/4 of the meat mixture. Repeat until all cabbage and meat has been added. Season with salt and pepper. If mixture sticks to the skillet, add 1 to 2 tablespoons chicken broth. 
1. Slowly add remaining chicken broth to the cabbage-meat mixture in the skillet, give it a good stir, and reduce heat to medium-low. Simmer until cabbage is tender, 30 to 45 minutes. 
1. Travis Notes - The ham hock skin adds lots of flavor, but feel free to omit if you prefer. 
1.  Enjoy!!!!

[RETIREDFAN1]

Sausage French Toast Roll-Ups

Ingredients:
8 slices of white bread, crusts removed
8 breakfast sausage links
3 large eggs
¼ cup milk
2 teaspoons vanilla extract
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
2 tablespoons unsalted butter
Maple syrup for serving
Powdered sugar for dusting (optional)

Directions:
Preheat a non-stick skillet over medium heat.
Roll out each slice of bread with a rolling pin to flatten.
Cook the sausage links in the skillet until browned and cooked through, about 6-8 minutes. Remove and let cool slightly.
Place a sausage link at the edge of each bread slice and roll up tightly. Set aside.
In a shallow dish, whisk together the eggs, milk, vanilla extract, cinnamon, and nutmeg until well combined.
Dip each rolled-up bread slice in the egg mixture, making sure to coat all sides.
In the same skillet, melt the butter over medium heat. Add the roll-ups and cook, turning occasionally, until golden brown on all sides, about 5-7 minutes.
Serve warm with a drizzle of maple syrup and a dusting of powdered sugar, if desired.
Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes

Kcal: 320 kcal | Servings: 4 servings
Recipe courtesy of Novel cooking recipes