Red Velvet Cake and Cupcakes

INGREDIENTS

* 3/4 cup buttermilk
* 3/4 teaspoon vanilla
* 2 cups all-purpose flour
* 2 Tablespoons dark Dutch process cocoa powder
* 1 teaspoon cinnamon, ground
* 3/4 teaspoon baking soda
* 1/2 teaspoon salt
* 1 1/4 cup sugar
* 3/4 cup canola oil
* 2 large eggs
* 1 teaspoon vinegar
* 1 teaspoon red food coloring, or 1/8 teaspoon of Wilton red gel cake color

INSTRUCTIONS Red Velvet Cake

1. Preheat the oven to 350 degrees F. Spray or butter one 8 X 8 - inch square baking pan, or prepare 12 cupcake tins with paper liners. Wilton silicone cupcake pans also work well.
2. In a small bowl, whisk buttermilk and vanilla, and set aside.
3. Blend flour, cocoa, cinnamon, baking soda and salt together in another bowl, and set aside.
4. Cream the sugar and oil together on medium - high speed in a large bowl fitted with a whisk attachment. Add one egg at a time and whisk. Add vinegar and food coloring or gel, and beat the batter well.
5. With mixer on low - medium speed, add half the flour and cocoa mixture to the batter, alternating with the buttermilk, and scraping as needed between additions. Mix until batter is nice and smooth with no lumps.
6. Pour the batter into the prepared 8 X 8 - inch pan, or divide evenly between the cupcake tins. If the recipe is to be doubled for a 9 - inch double layer round cake, pour equal amounts of batter into buttered or sprayed pans. Otherwise, prepare 24 cupcake tins with liners.
7. Bake cake for 30 - 40 minutes, or until a pick comes out clean. Bake cupcakes for approximately 20 - 25 minutes or until tops spring back when lightly touched.
8. Cool square cake and cupcakes completely on wire racks before frosting or freezing.
9. Cool round layers 10 - 15 minutes before loosening, then remove them from the pans, and cool completely.
10. At this point, the red velvet cake, layers and cupcakes can be wrapped and frozen for later use.

Cream Cheese Frosting

* 6 ounces cream cheese, softened
* 4 Tablespoons butter, softened
* 4 Tablespoons solid shortening
* 2 cups confectioners' or powdered sugar
* 1 teaspoon vanilla extract
* 1-2 Tablespoon milk, if necessary

INSTRUCTIONS Cream Cheese Frosting

1. Using a stand mixer, and fitted with a paddle attachment, or in a medium to large bowl and a hand mixer, beat softened cream cheese, butter and shortening together on medium speed until creamy.
2. Add confectioners' sugar 1/2 cup at a time and beat after each addition, scraping the sides of the bowl when necessary. Beat until smooth and fluffy.
3. Turn mixer to low, add vanilla and beat again, adding milk only if needed for proper spreading or piping consistency. Cover bowl with damp towel until ready to use.

How To Assemble & Decorate a 9-inch Round Red Velvet Cake

1. Pick out a pretty cake platter and smear a good size dab of frosting on the plate. Place one round cake layer on the plate. Spread a thick coat of frosting over this layer and place the second layer on top, pressing down lightly to seal.
2. Put approximately 1 cup of frosting in a pastry bag fitted with a medium size star tip and set aside.
3. Frost the sides and top of cake using an off-set spatula, making sure to seal all edges evenly.
4. Using the pastry bag, place 12 evenly spaced rosettes on the top of the cake.
5. Refrigerate any leftovers. Cake can be wrapped in plastic wrap and frozen.

Decorate Red Velvet Cupcakes

1. Spread the cream cheese frosting over the tops of the cupcakes as desired.
2. Or, place frosting in a large pastry bag fitted with a large star or rosette tip.
3. Starting close to the cupcake, firmly squeeze the bag and frosting through the tip in a round motion, finally swirling the frosting into a peak.
4. Leave as is, or decorate with sprinkles, colored sugar or finely crumbled red velvet cake crumbs.

Makes one 8 X 8-inch square cake, or 12 regular size cupcakes. The recipes for Red Velvet Cake and Cream Cheese Frosting can be doubled to make and decorate one thick 9-inch double layer, round cake or 24 cupcakes. The red velvet cake recipe is ready...enjoy it !

Red Beans and Rice

Ingredients

• 1 pound dried red beans, rinsed and sorted over
• 3 tablespoons bacon grease
• 1/4 cup chopped tasso, or chopped ham
• 1 1/2 cups chopped yellow onions
• 3/4 cup chopped celery
• 3/4 cup chopped green bell peppers
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• Pinch cayenne
• 3 bay leaves
• 2 tablespoons chopped fresh parsley
• 2 teaspoons fresh thyme
• 1/2 pound smoked sausage, split in half lengthwise and cut into 1-inch pieces
• 1 pound smoked ham hocks
• 3 tablespoons chopped garlic
• 10 cups chicken stock, or water
• 4 cups cooked white rice
• 1/4 cup chopped green onions, garnish

Directions

Place the beans in a large bowl or pot and cover with water by 2 inches. Let soak for 8 hours or overnight. Drain and set aside.
In a large pot, heat the bacon grease over medium-high heat. Add the tasso and cook, stirring, for 1 minute. Add the onions, celery and bell peppers to the grease in the pot. Season with the salt, pepper, and cayenne, and cook, stirring, until the vegetables are soft, about 4 minutes. Add the bay leaves, parsley, thyme, sausage, and ham hocks, and cook, stirring, to brown the sausage and ham hocks, about 4 minutes. Add the garlic and cook for 1 minute. Add the beans and stock or water, stir well, and bring to a boil. Reduce the heat to medium-low and simmer, uncovered, stirring occasionally, until the beans are tender and starting to thicken, about 2 hours. (Should the beans become too thick and dry, add more water, about 1/4 cup at a time.)
Remove from the heat and with the back of a heavy spoon, mash about 1/4 of the beans against the side of the pot. Continue to cook until the beans are tender and creamy, 15 to 20 minutes. Remove from the heat and remove the bay leaves.
Serve over rice and garnish with green onions.

Seafood Casserole

1 cup chopped onions

1 cup green peppers (chopped)

1 cup chopped celery

2 cloves garlic, minced

1/4 lb margarine

1 can cream of mushroom soup

1 can cheddar cheese soup

1 jar pimento & juice (small jar)

3 cups cooked shrimp or crawfish

2 cups cooled rice

1/4 cup Italian bread crumbs

1/3 cup chopped parsley

1 cup chopped green onions

2 tbs hot sauce

1 tsp black pepper

1 tsp salt

Saute onion, pepper, garlic & celery in margarine until tender. Add soups, parsley, green onions, shrimp (or crawfish) and chopped pimento. Heat thoroughly. Stir in rice and bread crumbs. Turn into a three quart casserole that has been sprayed with Pam. Sprinkle with bread crumbs. Bake 350F for 35 minutes.

Seafood Gumbo

• 1/2 cup oil
• 1/2 cup flour
• 2 medium onions, diced
• 2 green bell peppers, diced
• 3 ribs celery, finely diced
• 4-6 cloves garlic, minced
• 4 tomatoes (or 8 Roma tomatoes), seeded and diced (if you like tomatoes in your gumbo)
• 1 cup tomato purée (see above)
• 2 pounds okra, chopped
• 4 quarts shrimp stock, crab stock or fish stock
• 1 tablespoon Creole seasoning blend
• 1 teaspoon dried thyme leaves
• 2 bay leaves
• Salt and freshly ground black pepper to taste
• 2 pounds medium shrimp, peeled and deveined
• 2 dozen oysters, freshly shucked, liquor reserved
• 4 blue crabs, cleaned (optional)
• 1 pound fresh lump crabmeat, picked over for shells and cartilage
• 1 tablespoon filé powder (if okra isn't used)
• 8 cups cooked long-grain white rice

In a large, heavy pot, heat the oil and add the flour. Stir constantly until a light brown roux is formed, then add the onions, bell pepper, celery and garlic. Sauté until the onions become translucent and the vegetables are tender. Add the tomatoes and tomato purée, if you wish, and cook over medium heat for 10 minutes. (I know I sound like a broken record, but I'm not one of those people who likes tomatoes in my gumbo, but lots of people do. Your mileage may vary.)
Add the seasonings, and about 1/2 teaspoon each of salt and pepper, and continue to cook another 10 minutes. Add the okra, and cook for another 10 minutes, then add the stock. Bring to a boil, then reduce heat to simmer and cook another 30 minutes.
(If you wish a more rustic gumbo, you may add whole blue crabs. Remove the hard top shell from the crabs (reserving for stuffed crabs or for shellfish stock), and break each crab in two down the middle. Remove the claws. Add to the stock.) With the gumbo on very low heat, add the shrimp 10 minutes before serving, the oysters and oyster liquor 5 minutes before serving, and the crabmeat just before serving (don't cook the crabmeat, just stir until it is heated through). Taste and correct seasonings.
If you don't like okra, or if you just prefer to make a filé gumbo, remove from heat and sprinkle the filé powder on the surface of the gumbo, then cover and let stand for 15 minutes. Then uncover and stir to mix. Be careful if there are leftovers -- filé doesn't reheat all that well, and you must be careful to reheat gently. If the gumbo comes back to a boil after the filé has been added, it will get stringy.
Place about 1/2 to 2/3 cup of rice in each bowl and ladle the gumbo over and around it. Serve with plenty of french bread and good beer or white wine.

Blackened Seasonings Recipe

This quick and easy, eight (8) ingredient blackened seasoning recipe is a must try.
Now you can enhance the flavor of you chicken, fish and steak with the blackened seasoning rubbed that follows.
1 1/2 tablespoons paprika
1 tablespoon garlic powder
1 tablespoon ground dried thyme
1 tablespoon onion powder
1 teaspoon cayenne pepper
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon ground black pepper


Preparing the blackened seasoning is easy as pie, just combine and mix evenly all the ingredients including paprika, garlic powder, thyme, onion powder, cayenne pepper, basil, oregano and black pepper.

Blackened Tilapia

Recipe Ingredients

4 boneless Tilapia Fillets, 4 to 6 ounces each, 1/2 thick
1 stick melted butter
Blackened seasoning (Get Recipe)

Cooking Directions

1. Prepare your blackened seasoning and set aside. Heat your cast iron skillet over high heat for about 10 minutes until very hot. When ready the bottom of skillet will be ashy white.
2. Rinse tilapia fillets and pat dry with paper towels. Dip fillets one at a time in the melted butter ensuring both sides of fish are covered with butter. Remove from butter, and without sitting fish down sprinkle fish on both sides generously with seasoning, patting by hand. Repeat for the second piece of tilapia.
3. Place two pieces of tilapia into a cast iron skillet and cook for 4 to 6 minutes turning over once, halfway through cooking. Pour 1 teaspoon of melted butter over the top of the fillets initially and another on top of the fillets when you turn it over at the halfway point.
Special Notes: Be sure to wipe your cast iron skillet (caution its very hot) clean before cooking you second two pieces of Tilapia. Also, be sure your stove ventilation fan is working and in proper order, since blackening tends to create plenty of smoke.

Coffee Frappe

Ingredients

• 3 cups ice cubes
• 1 cup strong coffee, cold
• 2 tablespoons granulated sugar
• 2 tablespoons vanilla syrup
• 2 shots coffee liqueur

Garnish:

• Whipped cream
• Cinnamon
• Chocolate shavings

Directions

Add all ingredients to a blender and blend until smooth. Pour into a large, tall glass. Garnish with a dollop of whipped cream and desired amounts of cinnamon and chocolate

Tennesee Lemonade

Ingredients

• 2 ounces simple syrup (2 ounces sugar and 2 ounces water)
• 2 medium slices fresh lemon, plus extra for garnish
• 1 1/2 ounces Gentleman Jack bourbon
• Ice
• 1 ounce Triple sec or Cointreau
• splash of club soda.

Directions

In a small sauce pan over high heat, combine sugar and water and bring to a boil. Turn off heat and cool. In a mixing glass, muddle lemon, add bourbon, simple syrup, ice, and triple sec. Shake and pour into a Collins glass, finished with a splash of soda on top. Squeeze a lemon slice on top.

Spinach Salad with Dried Cranberries, Walnuts and Pomegranate Vinaigrette

Ingredients

• 1/2 cup pomegranate juice
• 2 tablespoons white wine vinegar
• 2 tablespoons olive oil
• 2 teaspoons Dijon mustard
• Salt and ground black pepper
• 6 cups baby spinach leaves
• 1/3 cup dried cranberries
• 1/3 cup walnut pieces

Directions

In a small container with lid, combine pomegranate juice, vinegar, oil, and Dijon. Seal and shake to combine. Season, to taste, with salt and pepper.

Place spinach on a serving platter and top with cranberries and walnuts. Pour vinaigrette over spinach and serve.

Spinach Salad with Cranberries, Pecans, Bacon, and Blue Cheese

Ingredients

• 1/2 pound hickory smoked bacon slices, roughly chopped
• 1/2 cup pecans, toasted and roughly chopped
• 2 (6-ounce) containers baby spinach
• 1/2 small red onion, thinly sliced
• 1 cup dried cranberries

Dressing:

• 1/2 cup Danish blue cheese, crumbled
• 1/4 cup buttermilk
• 1/4 cup sour cream
• 1/4 teaspoon sugar
• Salt and freshly cracked black pepper

Directions

Preheat oven to 350 degrees F.
Fry chopped bacon in a medium skillet over medium-high heat until brown and crisp. Using slotted spoon, transfer to a paper towel-lined 1/4-sheet tray to drain.
Toast pecans in the oven on a 1/4-sheet tray until lightly golden and fragrant, about 6 minutes.
In a medium bowl mash the blue cheese with a fork. Mix in the buttermilk, sour cream, sugar, salt and pepper, to taste.
Combine baby spinach, red onion, pecans, dried cranberries and bacon in large bowl. Toss with the dressing immediately before serving.

Shrimp Cakes with Peach Jalapeno Relish

Ingredients

• 1 pound large peeled, deveined cooked shrimp, diced
• 2 cups corn
• 1/2 red bell pepper, finely diced
• 1 small onion
• 1 jalapeno, seeded
• 1 cup panko bread crumbs
• Dash hot sauce
• 1/2 teaspoon chili powder
• 2 eggs, beaten
• Salt and freshly ground black pepper
• 2 tablespoons vegetable oil
• Peach Jalepeno Relish, recipe follows

Directions

In a food processor, pulse shrimp. Place into a large bowl. Pulse corn, pepper, onion and jalapeno. Remove and drain through a sieve to get rid of extra water that the vegetables may release. Add to bowl along with 1 cup bread crumbs, hot sauce, chili powder and eggs. Stir well together. Form into cakes about 1-inch thick. Place in the refrigerator for 15 minutes to firm up.
Heat a large skillet with vegetable oil over medium heat.
In a shallow dish, add the remaining 1 cup of panko; add salt and pepper. Bread the cakes in the panko. Add the cakes in batches to the oil, cooking about 4 minutes per side. Remove to a paper towel lined sheet tray. Serve with relish.

Peach Jalapeno Relish:

• 3 ripe peaches, diced
• 1/2 red onion, diced
• 1 jalapeno (about 1 1/2 teaspoons), seeded and diced
• 1/2 lime, juiced
• 1 tablespoon sugar
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper

Combine all ingredients in a small bowl. Chill until ready to serve.
Cook's Note: The relish tastes better if made in a few days advance.

Pineapple Orange Mimosas

Directions

Divide a bottle of champagne among 4 glasses. Stir together 1/4 cup pineapple juice and 1/4 cup orange juice; pour over the champagne. Top each mimosa with 1/2 tablespoon orange liqueur. Garnish with orange and pineapple wedges.

Grand Champagne Cocktail

Ingredients

• 4 shots orange-flavored liqueur (recommended: Grand Marnier)
• 4 teaspoons honey
• 4 fresh strawberries, tops trimmed
• 1 bottle Champagne, well chilled
• Special equipment: 4 chilled Champagne flutes

Directions

Add the orange-flavored liqueur, honey and strawberries to a food processor and process until smooth. Fill the chilled glasses halfway with the strawberry mixture and then fill the rest of the glass with Champagne.

French Toast Casserole

Ingredients

• 1 loaf French bread (13 to 16 ounces)
• 8 large eggs
• 2 cups half-and-half
• 1 cup milk
• 2 tablespoons granulated sugar
• 1 teaspoon vanilla extract
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• Dash salt
• Praline Topping, recipe follows
• Maple syrup

Directions

Slice French bread into 20 slices, 1-inch each. (Use any extra bread for garlic toast or bread crumbs). Arrange slices in a generously buttered 9 by 13-inch flat baking dish in 2 rows, overlapping the slices. In a large bowl, combine the eggs, half-and-half, milk, sugar, vanilla, cinnamon, nutmeg and salt and beat with a rotary beater or whisk until blended but not too bubbly. Pour mixture over the bread slices, making sure all are covered evenly with the milk-egg mixture. Spoon some of the mixture in between the slices. Cover with foil and refrigerate overnight.
The next day, preheat oven to 350 degrees F.
Spread Praline Topping evenly over the bread and bake for 40 minutes, until puffed and lightly golden. Serve with maple syrup.

Praline Topping:

• 1/2 pound (2 sticks) butter
• 1 cup packed light brown sugar
• 1 cup chopped pecans
• 2 tablespoons light corn syrup
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg

Combine all ingredients in a medium bowl and blend well. Makes enough for Baked French Toast Casserole.

Mushroom Quiche

Ingredients:

One prepared pie crust.
4 medium eggs.
½ lb of sliced mushrooms.
¼ lb of shredded Swiss cheese.
2 cups of heavy cream.
¼ cup of butter.
2 tablespoons of green onion, minced.
1 tablespoon of butter, softened.
½ teaspoon and ¼ teaspoon of salt.
Pinch of pepper.

Preparation Instructions:

Preheat your oven to 425°F (220°C).

Spread the pie crust evenly with the butter, then chill.

With a wire whisk, beat the eggs, heavy cream, and ½ teaspoon of salt. Stir in the shredded Swiss cheese.

Melt the butter in a skillet over medium-high heat.

Add the sliced mushrooms, ¼ teaspoon of salt, minced green onions and pepper. Cook for 5 minutes or until the vegetables are tender, stirring frequently.

Stir the mushroom mixture into the cream mixture.

Pour into the pie crust and bake for 15 minutes at 425°F (220°C).

Reduce heat to 325°F (160°C), and bake for another 35 minutes.

Allow to stand for 10-15 minutes before serving.

Spinach Quiche

Ingredients:

One deep nine-inch pastry shell.
1 packet of frozen spinach, chopped.
2 medium eggs.
½ stick of butter.
1 cup of milk.
1 cup of Swiss cheese, grated.
½ cup of onions, chopped.
½ cup of celery, chopped.
½ cup of cottage cheese.
1 teaspoon of salt.
½ teaspoon of pepper.
¼ teaspoon of nutmeg.

Preparation Instructions:

Cook spinach in salted water as directed on its packaging; then drain.

Sauteé the onion and celery in butter until the onion is soft.

Spread cottage cheese over the bottom of the pastry shell.

Mix the spinach with the onion/celery mixture and spread over top of the cottage cheese.

Sprinkle Swiss cheese over top.

Combine the eggs, milk, salt, pepper and nutmeg, and pour over all.

Bake at 350°F (175°C) 45 minutes.

Spicy Garlic and Pepper Shrimp

Ingredients

• 2 1/2 tablespoons vegetable oil
• 1/4 cup water
• 1 cup shredded cabbage
• 1 tablespoon minced garlic
• 8 large fresh shrimp, peeled and deveined
• 2 teaspoons crushed red pepper flakes
• 2 tablespoons sliced onion
• 1 tablespoon chopped fresh cilantro
• 1 tablespoon soy sauce

Directions

1. Heat 1 tablespoon oil in a skillet over high heat. Add cabbage and 1 tablespoon water stir-fry for 30 seconds. Remove cabbage from skillet and place on a serving platter.
2. Heat the remaining 1 1/2 tablespoons oil in the skillet over high heat. Place the garlic and shrimp in the skillet and stir until garlic is lightly browned and shrimp turns pink. Add pepper, onion, cilantro, soy sauce and remaining water to the skillet. Stir-fry for 10 seconds. Pour the hot mixture onto the cabbage.

Red Lobster Fish in a Bag

A heart-healthy dish, Red Lobster's Fish In A Bag is a wonderful new way to enjoy fresh fish. The simple preparation, accompanied by crisp vegetables, complements the flavor of a variety of skinless fish species, including salmon and tilapia. This recipe was adapted for the chef at home.

Vegetable Mix
1 cup red onion, cut in 1/4-inch strips
1 cup red pepper, cut in 1-2 x 1/4-inch strips
1 cup celery, sliced in 1/4-inch pieces
1 cup baby carrot slims
Salt and pepper

Mix vegetables and season with salt and pepper or Mrs. Dash vegetable seasoning.

Fish In A Bag
4 sheets parchment paper
Butter, melted
2 cups Vegetable Mix
8 (2.5 ounce) strips fresh fish, skinless
Old Bay or seafood seasoning
4 lemon wheels, 1/4-inch thick
4 sprigs fresh thyme

Fold parchment paper in half short ways and crease. Unfold parchment paper and brush completely with melted butter to the edges.

Place 1/2 cup vegetable mix in the center of the right half.

Brush melted butter on two 2.5-ounce fresh fish filets and shake on a generous coating of Old Bay or Seafood seasoning.

Place seasoned fish 1/2 inch apart on top of vegetable mix to allow for even cooking. Place one lemon wheel and one sprig of thyme on fish.

Fold the left side of the parchment paper over the right side. Crimp paper (like a pie crust) until bottom and top of the paper are completely sealed. Brush top of parchment paper with melted butter to the edges to prevent bag from burning when cooked. Repeat for each serving.

Place bags on a greased cookie sheet with an inverted buttered pie pan over each (to prevent paper from burning).

Bake at 350 degrees F for 12 to 15 minutes.

Key Lime Pie

Ingredients

• 1 (9 inch) prepared graham cracker crust
• 2 (8 ounce) packages cream cheese, softened
• 2 (14 ounce) cans low-fat sweetened condensed milk
• 3/4 cup key lime juice
• 1 teaspoon grated lime zest
• 1/4 teaspoon salt
• 1 cup heavy cream, chilled
• 1 teaspoon vanilla extract
• 3 tablespoons confectioners' sugar

Directions

1. To Make Lime Filling: In a large mixing bowl, whip cream cheese until fluffy. Add condensed milk, lime juice, lime rind, and salt. Whip until mixture is smooth. Pour into graham cracker crust. Cover with plastic wrap and chill thoroughly.
2. To Make Topping: In a medium bowl, whip cream until soft peaks form. Add vanilla or lemon extract and confectioners' sugar. Continue to whip until cream forms stiff peaks. Place topping in a fine-mesh sieve and place sieve over a bowl to catch liquid that drains off. Cover topping tightly with plastic wrap and allow to drain for 2 hours.
3. Before serving, discard liquid that has drained from topping. Spread topping over pie.

Eggplant Parmigana

1 large eggplant
olive oil
salt
pepper
mozzarella cheese
parmesan cheese
flour
bread crumbs
marinara sauce
2 eggs
milk

Peel eggplant and cut into slices. Add olive oil to med heat. In the meantime,  create an eggwash with the eggs and the milk; season with salt and pepper. Dip cut eggplant into the eggwash and then dip into flour and then into the bread crumbs. Add the eggplant to the olive oil and brown about 3 minutes on each side. Take out of the oil and place on a paper towel to drain. Then in a baking dish add enough marinara to cover the bottom. Then add the eggplant, marina sauce, parmesan cheese and mozzarella cheese. Keep layering and add cheese on top. Bake for about 10-15 minutes until cheese is bubbly. Delish!!!