Wednesday, July 31, 2013

Chilled Cucumber Lime Cocktail

  • 1 Hot House Cucumber (peeled and cut into chunks)
  • 1 cup Vodka
  • 1/4 cup Mint Leaves (loosely packed; plus more to garnish)
  • 3 tablespoons Lime juice (plus lime wheels to garnish)
  • 3 cups Ice

  • In a blender, combine the cucumber, vodka, mint, lime and ice, and blend on high speed until completely pulverized. Garnish with lime and mint to serve.

    Helpful Tip:1. This recipe is great if you don’t want alcohol to overwhelm your drink. It’s light and refreshing!
     

    Praline Blondie Sundae

    ingredients
    • 1 1/4 cups Brown Sugar (packed)
    • 3/4 cup Butter (melted)
    • 2 Eggs (whisked)
    • 1 teaspoon Vanilla Extract
    • 1 3/4 cups All-Purpose Flour
    • 1/2 teaspoon Baking Powder
    • pinch of Salt
    • 1/2 cup chopped Pecans (plus more for garnish)
    • 1/2 cup Semi-Sweet Chocolate Chips (plus more for garnish)
    • Vanilla Ice Cream to serve
    • Praline Sauce to serve
    • Whipped Cream to serve
    • For the Praline Sauce:
    • 3/4 cup Brown Sugar
    • 1/2 cup Evaporated Milk
    • 1 tablespoon Unsalted Butter
    • 1/2 teaspoon Vanilla Extract
    • 1/2 teaspoon freshly grated Cinnamon
    • 1/3 cup chopped Pecans (sifted)
    • pinch of Salt

    Tuesday, July 30, 2013

    Joes Crab Shack Crab Dip

    Joes Crab Shack Crab Dip

    • Author:
    • Recipe Type: Appetizer Recipes, Copycat Restaurant Recipes, CopyKat Recipes, Dips/Sauces, Seafood Recipes
    • Prep time: 10 minutes
    • Cook time: 10 minutes
    • Serves: 1
    Joes Crab Shack Crab Dip
    Make this creamy crab dip tonight.

    Ingredients

    • 2 ounces cream cheese (softened)
    • 4 teaspoons diced yellow onion
    • 1 tablespoon butter (softened)
    • 4 teaspoons finely diced green pepper
    • 1/4 cup sour cream
    • 1/4 teaspoon seasoned salt
    • 1/8 teaspoon paprika
    • 1 tablespoon mayonnaise
    • 1/4 cup shredded mozzarella cheese
    • 1 (6 ounces) can crab meat (drained)
    • fresh diced green onion (garnish)
    • fresh chopped parsley (garnish)

    Instructions

    Mix cream cheese, mayonnaise, sour cream and butter until smooth. Blend in seasoned salt and paprika. Stir in yellow onions, crab meat, green pepper, and mozzarella cheese. Place in a lightly greased small shallow baking dish and place in a preheated oven at 350 degrees until mixture bubbles, about 10 – 14 minutes. Serve dip with unsalted or very lightly salted corn chips. This appetizer will serve two to three or makes a great light lunch with a crisp salad

    Cheddar's Sante Fe Dip

    Cheddar's Sante Fe Dip

    • Author:
    • Recipe Type: Appetizer Reicpes, Copycat Restaurant Recipes, CopyKat Recipes
    • Prep time: 10 minutes
    • Cook time: 35 minutes
    • Serves: 8
    You can make a dip like Cheddar's Santa Fe Dip.

    Ingredients

    • 1 medium onion chopped (small)
    • 2 cans spinach (drained)
    • 1 small can plum tomatoes chopped (small)
    • 1 (4 ounces) can green chilies chopped and drained
    • 1(8 ounces) cream cheese (room temp)
    • 1 cup half/half
    • 10 ounces grated Monterey jack
    • 1 tablespoon red wine vinegar
    • 2 tablespoons sour cream
    • salt and pepper to taste

    Instructions

    Saute onion in skillet over medium until softened. Add tomatoes and chilies and then cook 2 minutes. Transfer to large bowl and stir in spinach, cheese, cream cheese, half and half and vinegar. Season with salt and pepper. Spoon mixture into shallow baking dish bake in 400 deg oven until dip is bubbly and top is light brown, about 35 minutes. Top with a spoon of sour cream and serve with tortilla chips.

    Popeyes Red Beans and Rice

    Popeyes Red Beans and Rice

    • Author:
    • Recipe Type: CopyKat Recipes, Side dish Recipes, Main dish Recipes
    • Prep time: 20 minutes
    • Cook time: 40 minutes
    • Serves: 10
    Popeyes Red Beans and Rice
    Popeyes Red Beans and Rice will remind you of dishes that you will enjoy in New Orleans. It is hard to beat this, by using canned beans you will save time in the cooking process. We use ham hocks here for the smokey flavor.

    Ingredients

    • 3 (15 1/2-ounce) cans red beans, divided
    • 1/2 to 3/4 pound smoked ham hock
    • 1 1/4 cups water
    • 1/2 teaspoon onion powder
    • 1/2 teaspoon garlic salt
    • 1/4 teaspoon crushed red pepper
    • 1/2 teaspoon salt, or to taste
    • 1/4 teaspoon freshly ground pepper
    • 1/4 cup plus 1 tablespoon lard
    • 4 to 5 cups cooked long grain rice, drained

    Instructions

    Pour 2 cans of beans with their liquid into a 2-quart pan. Add the smoked ham hock and water. Bring the pan to a simmer on medium heat for an hour, until the meat starts to loosen from the bone. Remove from the heat and cool until the ham hock is cool enough so the meat can be removed from the bone. Place the meat, beans, and liquid in a food processor. To the mixture add the onion powder, garlic salt, crushed red pepper, salt, pepper, and lard. Process for only 4 seconds. The beans should be chopped and have a soupy, liquid consistency. Now drain the liquid from the remaining can of beans and add the beans to the food processor. Process just for a second or two—you want these beans to remain almost whole. Pour the bean mixture back into the pan and cook slowly on low heat, stirring often, until ready to serve. Serve the beans over the cooked rice.

    Banana Fatburger Shake

    Fatburger Banana Shake

    • Author:
    • Recipe Type: Beverage
    • Prep time: 10 minutes
    • Cook time: 10 minutes
    • Serves: 1
    Fatburger Banana Shake
    If you are lucky enough to live near a Fatburger you can enjoy a hamburger with a fried egg on top and one of these shakes.

    Ingredients

    • 2 cups premium vanilla ice cream
    • 3 tablespoons half and half (you can use milk)
    • 2 teaspoons instant banana pudding powder

    Instructions

    In a blender combine 2 cups of premium vanilla ice cream, 3 tablespoons of half and half, and 2 teaspoons of banana pudding powder and blend until rich and creamy. Fatburger banana shakes are topped with whipped cream before serving. If you are diabetic, you may want to use sugar free pudding and ice cream. This shake also works well with light ice cream.

    Wendy's Copykat Chili Recipe

    Wendy's Chili

    • Author:
    • Recipe Type: Wendy's, Soup Recipes, Chili Recipe, CopyKat Recipes, Copycat Restaurant Recipes
    • Prep time: 15 minutes
    • Cook time: 1 hour, 30 minutes
    • Serves: 6
    Wendy's Chili
    Now you can make Wendy's chili at home!

    Ingredients

    • 2 pounds fresh ground beef
    • 1 quart tomato juice
    • 1 (29-ounce) can tomato purée
    • 1 (15-ounce) can red kidney beans, drained
    • 1 (15-ounce) can pinto beans, drained
    • 1 medium-large onion, chopped (about 1 1/2 cups)
    • 1/2 cup diced celery
    • 1/4 cup diced green bell pepper
    • 1/4 cup chili powder (use less for milder chili)
    • 1 teaspoon ground cumin (use more for real flavor)
    • 1 1/2 teaspoons garlic powder
    • 1 teaspoon salt
    • 1/2 teaspoon ground black pepper
    • 1/2 teaspoon dried oregano
    • 1/2 teaspoon sugar
    • 1/8 teaspoon cayenne pepper

    Instructions

    In a large skillet, brown the ground beef. Drain off the fat. Put the beef and the remaining ingredients in a 6-quart pot. Cover the pot and let the chili simmer for 1 to 1 1/2 hours, stirring every 15 minutes. You can also cook this in a slow cooker on low for 3 to 4 hours.
    You can find this recipe in my book CopyKat.com's Dining Out in the Home

    Carraba's Chicken Bryan

    Carrabbas Chicken Bryan

    • Author:
    • Recipe Type: Chicken Recipes, Copycat Restaurant Recipes, CopyKat Recipes
    • Prep time: 10 minutes
    • Cook time: 40 minutes
    • Serves: 4
    Carrabbas Chicken Bryan

    Ingredients

    • 4 chicken breasts
    • salt
    • pepper
    • olive oil
    • 8 ounces of goat cheese
    • 8 tablespoons of butter
    • 3/4 cup of dry white wine
    • 2 tablespoons lemon juice
    • 1/4 cup chopped white onions
    • 2 teaspoons chopped garlic
    • 2 tablespoons basil, sliced thin
    • 2 tablespoons sun dried tomatoes

    Instructions

    Prepare chicken by wrapping in plastic wrap, and pounding out until thin.   Remove chicken from plastic wrap and pat dry with a paper towel.  Season chicken with salt and pepper, and brush with olive oil.  Cook chicken on a grill until it is done, it should take 3 to 4 minutes on each side.   When chicken is done, place chicken on plate, and cover lightly with plastic wrap.  Slice the goat cheese into four slices and shape the cheese into disks, one for each piece of chicken.
    Prepare the sauce by sauteing the onions and garlic in 2 tablespoons of butter.  Cook garlic and onions until they are fragrant, and the onions are translucent.  Add wine and lemon juice to pan, and cook wine until it has reduced by half, by simmering the wine gently.   When the wine has been reduced in half, add 3 tablespoons of cold butter,  whisk until the butter has melted completely.  Turn off burner, and add remaining butter, whisk in.  The sauce should be getting thick now.  Now, pour sauce through a strainer, to strain out the onions and garlic, return the sauce to the warm pan, and stir in half of the basil, and add sun dried tomatoes.
    Plate the chicken by placing one chicken breast onto a plate, place the goat cheese on the chicken, and then spoon sauce over the chicken.   Top each chicken breast with the remaining basil.

    Red Lobster Shrimp Nachos

    You can prepare Red Lobster Shrimp Nachos just like they do. Enjoy this creamy cheese nachos served with fresh salsa and shrimp.

    Ingredients

    • 1 cup of mild cheddar cheese
    • 1/4 cup Monterey Jack Cheese
    • 4 ounces cream cheese
    • 1/4 cup milk
    • 1/4 to 1/2 pound raw peeled and deveined shrimp
    • 2 plum tomatoes - diced
    • 1 tablespoon red onions - chopped fine
    • 1 teaspoon jalapeno pepper - use more if you like your nachos spicy
    • 2 teaspoons chopped cilantro
    • 2 or 3 slices of fresh jalapeno pepper
    • 2 tablespoons sour cream
    • 40 to 50 nacho chips

    Instructions

    If you purchase frozen shrimp thaw shrimp completely before cooking. You can place them in a sieve and simply rinse cold water over them until they thaw. Drop the shrimp into a medium sized pot of boiling water. I personally like to add a little crab boil seasoning to the water to give the shrimp an additional layer of flavor. This is not necessary. Cook shrimp until they turn pink, and remove immediately, this will only take 2 to 4 minutes.
    Prepare cheese sauce by combining Monterey Jack cheese, Cheddar cheese, and cream cheese in a medium sized pot over a low to medium heat. Add milk to thin the sauce, you can add additional milk if you desire.
    Preheat the oven to 350 degrees, place nacho chips on a heat resistant plate. You will want to heat the chips until they are crisp. Heat chips for approximately 5 to 7 minutes. While the chips are heating prepare the pico de gallo by combining the tomatoes, chopped jalapeno pepper, onion, together.
    Assemble the nachos by spooning cheese sauce over the nachos. Then top with the pico de gallo you just made, top with shrimp. Garnish your nachos with sour cream, and slices of fresh jalapeno peppers.

    McDonald's Eggnog Shake

    McDonald's Eggnog Shake

    • Author:
    • Recipe Type: Copycat Restaurant Recipes, CopyKat Recipes, Drink Recipes
    • Prep time: 10 minutes
    • Cook time: 10 minutes
    • Serves: 1
    McDonald's Eggnog Shake
    You can make your own homemade McDonald's Eggnog shake.

    Ingredients

    • 1 cup premium vanilla ice cream
    • 1/2 cup eggnog
    • whipped cream
    • maraschino cherry

    Instructions

    Use a blender to prepare this shake. Scoop 1 cup of vanilla ice cream and place that into a blender. Add 1/2 cup of eggnog and pour this into the blender. Puree for about 45 seconds. Pour milkshake into a glass and add whipped cream and a maraschino cherry.

    Lemon Cheesecake Bars

    Ingredients

    1
    box Betty Crocker® SuperMoist® lemon or yellow cake mix
    1/4
    cup butter or margarine, softened
    3
    eggs
    1
    package (8 oz) cream cheese, softened
    1
    cup powdered sugar
    2
    teaspoons grated lemon peel
    2
    tablespoons lemon juice

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      Directions

      • 1 Heat oven to 350°F (325°F for dark or nonstick pan). In large bowl, beat dry cake mix, butter and 1 of the eggs with electric mixer on low speed until crumbly. Press in bottom of ungreased 13x9-inch pan.
      • 2 In medium bowl, beat cream cheese with electric mixer on medium speed until smooth. Gradually beat in powdered sugar on low speed. Stir in lemon peel and lemon juice until smooth. Reserve 1/2 cup; refrigerate. Beat remaining 2 eggs into remaining cream cheese mixture on medium speed until blended. Spread over cake mixture.
      • 3 Bake bars 23 to 28 minutes or until set. Cool completely, about 1 hour. Spread with reserved cream cheese mixture. Refrigerate about 3 hours or until firm. For bars, cut into 8 rows by 6 rows. Store covered in refrigerator

      Eggplant Casserole

      Ingredients:

      • 1 1/2 pounds eggplant, peeled, cubed
      • 1 medium onion, chopped, about 1/2 cup
      • 1/2 teaspoon salt
      • 3 tablespoons butter
      • 3 tablespoons flour
      • 1 cup milk
      • 1/4 teaspoon salt, or to taste
      • Dash pepper
      • 1 cup shredded Cheddar cheese, about 4 ounces, divided
      • 1 cup diced tomatoes
      • 2/3 cup fresh bread crumbs
      • 3 to 4 basil leaves, chopped, or about 1/2 teaspoon dried basil leaves
      • 2 tablespoons melted butter

      Preparation:

      Butter a 2-quart baking dish. Heat oven to 350°.Put eggplant and onion in a saucepan; cover with water and add salt. Bring to a boil; cover and continue boiling for 10 minutes, until eggplant is tender. Drain well and set aside.In the saucepan over medium-low heat, melt 3 tablespoons of butter. Stir in flour until well blended. Add the milk and cook, stirring, until thickened. Stir in salt, pepper, and 3/4 cup of the cheese. Stir in the eggplant and diced tomatoes; turn into the prepared baking dish. Top with remaining cheese. Combine the bread crumbs with chopped basil and melted butter. Toss crumbs to mix then sprinkle over the eggplant mixture. Bake for 25 to 30 minutes, until bubbly and topping is browned.Serves 4.

      Pumpkin Cheesecake

      Crust

      Filling

      Directions:

      1. 1
        1. Preheat oven to 350 degrees F.
      2. 2
        2. In medium bowl, combine crumbs, sugar and cinnamon. Add melted butter. Press down flat into a 9-inch springform pan. Set aside.
      3. 3
        3. Beat cream cheese until smooth. Add pumpkin puree, eggs, egg yolk, sour cream, sugar and the spices. Add flour and vanilla. Beat together until well combined.
      4. 4
        4. Pour into crust. Spread out evenly and place oven for 1 hour. Remove from the oven and let sit for 15 minutes. Cover with plastic wrap and refrigerate for 4 hours.

       

      Irish Creme White Chocolate Cheesecake

      Crust

      Filling

      Topping

      Directions:

      1. 1
        Break the white chocolate into pieces.
      2. 2
        Preheat oven to 325°.
      3. 3
        Lightly butter a 9-inch springform pan with 2 3/4-inch-high sides.
      4. 4
        Finely grind the graham crackers, pecans and sugar together in processor.
      5. 5
        Add the butter and blend, using on/off turns.
      6. 6
        Press mixture on bottom and 2 inches up sides of the pan.
      7. 7
        Chill for 20 minutes.
      8. 8
        Prepare the filling: With a electric mixer, beat cream cheese and sugar in large bowl.
      9. 9
        Beat until smooth.
      10. 10
        In a medium bowl whisk eggs, Baileys and vanilla extract just until blended.
      11. 11
        Beat mixture into the cream cheese mixture.
      12. 12
        Finely chop the white chocolate in processor using on/off turns; add to cheese mixture.
      13. 13
        Pour filling into crust.
      14. 14
        Bake until edges of the filling are puffed and dry looking and center is just set, near 50 minutes.
      15. 15
        Let cake cool on rack.
      16. 16
        Make topping: Mix sour cream and powdered sugar in small bowl.
      17. 17
        Spread topping onto cake when cooled; sprinkle chocolate over.
      18. 18
        Place pecans around edges of cake.
      19. 19
        Refrigerate until chilled, overnight or 6 hours

      Butterfinger Cheesecake

      1 1/2 cups chocolate graham-cracker crumbs
      3/4 stick unsalted butter, melted
      1/8 cup packed golden brown sugar
      2 tablespoons plus 1 teaspoon vanilla extract (divided use)
      3 (8-ounce) packages cream cheese, softened to room temperature
      1 cup sugar, sifted
      1 cup sour cream
      4 large eggs
      1 3/4 cups crushed Butterfinger bars (divided use)
      5 ounces semisweet chocolate
      5 ounces heavy cream (or a bit less)

      Preheat oven to 350 F. Butter 9-inch springform pan. Blend graham-cracker crumbs, butter, brown sugar and 1 teaspoon vanilla until moist. Press onto bottom and 2 inches up sides of pan.
      For filling, beat cream cheese, sugar and 2 tablespoons vanilla in large bowl until well blended. Beat in sour cream. Add eggs, 1 at a time, beating after each addition. Add 1 1/2 cups crushed Butterfingers. Pour into pan. Bake about an hour, until golden on top, cracked on edges and set a little in the center. Transfer to rack. Let cool.
      Meanwhile, coarsely chop chocolate and place in medium bowl. Heat cream. When it begins to boil, pour over chocolate. Let sit 1 minute, then stir until smooth.
      Take one-third of the mixture and put into plastic zip bag. Set aside. Put the remaining two-thirds in the refrigerator for about 10 minutes to thicken. Remove and spread over cake. Then sprinkle remaining 1/4 cup Butterfingers over the glaze. Finally, drizzle remaining chocolate from the plastic bag over the top. Refrigerate overnight.
      Makes 12 servings.

      Sunday, July 28, 2013

      Shrimp and Grits

      Shrimp and Grits Recipe

       
       

      Ingredients

      • 1 cup stone-ground grits
      • Salt and pepper
      • 1/4 cup butter
      • 2 cups shredded sharp Cheddar cheese
      • 1 pound shrimp, peeled and deveined, left whole if small and roughly chopped if medium or large
      • 6 slices bacon, chopped into tiny pieces
      • 4 teaspoons fresh lemon juice
      • 2 tablespoons chopped fresh parsley
      • 1 cup thinly sliced green onions, white and green parts
      • 1 large garlic clove, minced

      Directions

      • 1. To make the shrimp and grits recipe, bring 4 cups water to a boil in a medium saucepan. Add the grits and salt and pepper to taste. Stir well with a whisk. Reduce the heat to the lowest possible setting and cook the grits until all the water is absorbed, about 10 to 15 minutes. Remove from the heat and stir in the butter and cheese. Keep covered until ready to serve.
      • 2. Rinse the shrimp and pat dry. Fry the bacon in a large skillet until browned and crisp, then drain on a paper towel. Add the shrimp to the bacon grease in the skillet and saute over medium heat just until they turn pink, about 3 minutes. Do not overcook! Immediately add the lemon juice, parsley, green onions, and garlic. Remove the skillet from the heat.
      • 3. Pour the grits into a serving bowl. Pour the shrimp mixture over the grits. Garnish with the bacon bits.

      Friday, July 26, 2013

      Shrimp or Chicken Fried Rice

      BETTER-THAN-TAKEOUT-FRIED-RICE


      Serves: 5-6
      Ingredients
      ... •4 cups rice, prepared
      •½ pound boneless, skinless chicken breasts, cooked or shrimp cooked
      •1 cup peas & carrots, frozen
      •1 white onion, chopped
      •2 cloves garlic, minced
      •2 eggs
      •3 tablespoons sesame oil
      •¼ cup soy sauce


      Instructions
      1.Prepare rice according to package instructions to yield 4 cups cooked rice.
      2.Heat sesame oil in a large skillet on medium heat.
      3.Add onion, garlic, peas, and carrots. Stir fry until tender.
      4.Crack eggs into pan and scramble, mixing throughout vegetables.
      5.Add rice, chicken, and soy sauce to pan. Stir in soy sauce and remove from heat.

      Wednesday, July 24, 2013

      7 Cheese Macaroni

      Ingredients


      • Unsalted butter, for the baking dish
      • 1 pound elbow macaroni
      • 6 large eggs, at room temperature
      • 8 tablespoons (1 stick) unsalted butter, melted
      • 1/2 cup (4 ounces) cubed Velveeta cheese
      • 3 cups half-and-half, at room temperature
      • 2 1/2 cups (10 ounces) grated sharp yellow cheddar cheese
      • 1 cup (4 ounces) grated extra-sharp white cheddar cheese
      • 3/4 cup (3 ounces) shredded mozzarella cheese
      • 1/2 cup (2 ounces) grated Asiago cheese
      • 1/2 cup (2 ounces) grated Gruyere cheese
      • 1/2 cup (2 ounces) grated Monterey Jack cheese
      • 1/2 cup (2 ounces) grated Muenster cheese
      • Pinch kosher salt, or to taste
      • 1 1/2 teaspoons freshly ground black pepper

      Directions

      Preheat the oven to 325 degrees F. Lightly butter a 4-quart rectangular baking dish.
      Bring a large saucepan of salted water to a boil. Add the macaroni and cook until slightly al dente, about 7 minutes. Drain and set aside to keep warm.
      Whisk the eggs in a large bowl until frothy. Add the butter, Velveeta, and 1 cup of the half-and-half. Add the warm macaroni and toss until the Velveeta has melted and the mixture is smooth. Add the remaining 2 cups half-and-half, 1 1/2 cups of the yellow cheddar, the remaining cheeses, the salt, and the pepper. Toss until completely combined.
      Pour the mixture into the prepared dish, and bake for 30 minutes. Sprinkle with the remaining 1 cup yellow cheddar and bake until golden brown on top, about 30 minutes. Serve hot.

      Dump Cake

      Prep Time: 10 minutes

      Cook Time: 1 hour

      Total Time: 1 hour, 10 minutes

      Yield: 10 to 12 servings

      Ingredients:

      • 1 (20 ounces) can crushed pineapple, undrained
      • 1 (21 ounces) can prepared more fruit cherry pie filling
      • 1 (18.25 ounces) box yellow cake mix
      • 2 sticks (1 cup or 16 Tablespoons) of butter or margarine, each cut into 12 slices
      • 1/4 cup chopped nuts (pecans, walnuts, pistachios, cashews, peanuts, etc., your choice)

      Preparation:

      Preheat oven to 350 degrees F (325 for glass baking dish). Have a 9 by 13-inch baking pan ready.

      Dump undrained pineapple baking dish or pan and spread it out evenly.

      Using a spoon, dump globs of cherry pie filling evenly on top of the pineapple.

      Sprinkle the cake mix evenly over the cherry and pineapple layers.

      Cut butter into slices with a butter knife and place slices evenly over cake mix.

      Sprinkle nuts on top if you're using them.

      Bake for one hour. Use heavy oven mitts to remove the dump cake from oven or let your older helper do it.

      To serve, scoop cake out with a large spoon like a cobbler, and dump it on a nice plate. A scoop of vanilla ice cream is delicious with dump cake. Serve warm or cold.

      Turtle Cake

      Turtle Cake

      1 box German chocolate... cake mix (I use Duncan Hines)
      1 teaspoon vanilla
      1 cup semi-sweet chocolate chips
      1 cup chopped nuts (I used pecans)
      1 cup milk
      1 (14 oz) package caramels

      In a sauce pan, melt caramels with milk over low heat, stirring occasionally. Takes about 10 - 12 minutes.
      In the meantime, mix cake according to directions, adding vanilla. Pour 1/2 of cake mixture in a greased and floured 13 x 9 pan. Bake about 10 - 12 minutes at 350 degrees.
      When cake has baked for the 10 or more minutes and the sauce is ready, pour sauce over the cake. Sprinkle with chocolate chips and nuts. Pour remaining batter over sauce. Bake about 20 - 30 minutes more, until done.

      Icing:
      1 stick butter
      3 1/2 Tablespoons cocoa
      1 box confectioners sugar
      1/3 cup milk
      Dash of salt
      1 cup chopped nuts (optional)
      Bring butter, milk, cocoa and salt to a boil over medium heat. Add sifted confectioners sugar (I never sift mine). Pour over cake while both are hot. Sprinkle with nuts. (You can mix the nuts in when you add the confectioners sugar if you'd like.)

      Sunday, July 7, 2013

      Beef Stew in Wine Sauce

      Ingredients:

      Servings:
      6

      Units: US | Metric

      Directions:

      1. 1
        marinate meat in red wine, olive oil, onion, thyme, bay leaf, salt and pepper overnight.
      2. 2
        Drain the meat and reserve the marinade.
      3. 3
        saute the bacon.
      4. 4
        brown the meat in the bacon fat.
      5. 5
        place all the vegetables, meat, bacon, marinade and garlic into crock pot.
      6. 6
        cook on low heat for 8 to 10 hours or until meat is tender.

      Lobster Mac and Cheese

      8 ounces elbow macaroni (we used more "designer" looking noodles)
    • 8 ounces heavy cream
    • 4 ounces shredded sharp cheddar cheese
    • 2 ounces cream cheese
    • 3 ounces fresh grated parmesan cheese
    • 2 ounces shredded gruyere cheese
    • 1/2 lb lobster meat, chopped
    • 1/4 cup breadcrumbs
    • 1 garlic cloves, minced
    • 1/2 shallot, minced
    • 1/2 tablespoon olive oil
    • 1/2 dash salt
    • 1/2 dash pepper
    • Directions:

      1. 1
        Bring salted water to boil and add noodles. Cook 8 - 10 minutes (do not overcook). in a double boiler, combine cheddar cheese, 4 oz. parmesan cheese, cream cheese and Gruyere cheeses. Heat until blended.
      2. 2
        Gradually add cream, stirring until smooth.
      3. 3
        In a large pan, heat olive oil, add shallots and garlic. Saute. Add lobster meat and cook until opaque. Remove from heat.
      4. 4
        Drain pasta. Add to lobster mix, then add cheese sauce, salt and pepper. Mix well.
      5. 5
        Place in casserole dish, sprinkle with remaining parmesan cheese and top with breadcrumbs.
      6. 6
        Bake at 350°F for 6-8 minutes until breadcrumbs are golden brown.

      Cornbread Dressing

      Ingredients:

      6 cups finely crumbled cornbread
      8 tablespoons (1 stick) unsalted butter
      2 ribs celery (diced)
      1 medium onion (diced)
      2 tablespoons minced fresh thyme leaves, or 2 teaspoons (dried and crushed)
      1 tablespoon minced fresh sage leaves or crushed
      1/4 cup minced fresh-leaf parsley
      3 large eggs, lightly beaten
      2/3 cup milk
      1 1/2 cups chicken or turkey broth
      1 tablespoon salt
      3/4 teaspoon freshly ground black pepper


      Instructions:

      Heat oven to 350 degrees F.
      Spread the cornbread out on a roasting pan and cook until lightly browned about 10 minutes.
      In a medium skillet over medium heat, melt 8 tablespoons of the butter and sauté the celery and onion until soft about 5 minutes.
      Add sage & thyme and cook for 2 minutes.
      In a large bowl stir together cornbread, and sautéed vegetables.
      Mix in parsley, eggs, milk and broth.
      Season the moist dressing with salt & pepper and mix well.
      Brush or spray a casserole dish with butter and add the dressing to the casserole dish.
      Bake 50 minutes.

      Louisiana Shrimp Creole



      1 stick butter
      8 tbsp. flour
      1 c. chopped parsley
      ... 1 doz. green onions, chopped
      1 green pepper, chopped
      8-9 cloves garlic, chopped
      4 lb. or more shrimp
      1/2 stalk celery, chopped
      2 med. onions, chopped
      6 c. water
      3 cans tomato paste
      1 tsp. sugar
      2 tbsp. salt
      1/4 cup apple cider vinegar

      Cook butter and flour until browned; add vegetables. Saute 10-15 minutes. Add water and remaining ingredients except vinegar and shrimp. Simmer 30 minutes. Add vinegar and simmer 1 hour and 30 minutes. Add shrimp and bring to a boil and simmer 20 minutes. The key is to not overcook your shrimp. Let them slowly simmer in the sauce until just cooked through. Serve over hot rice.