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Cream Cheese and Chive Biscuits

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Course Breads
Recipe Theme November: Biscuits
Servings
people
Ingredients
  • 3 cups salmon filets with lemon slices followed by the fresh herbs
  • 2 teaspoons egg yolks to be used on pastry crust
  • 1 ½ teaspoon egg
  • 1 teaspoon salt
  • ½ cup sage leaves
  • 1 8 ounce package cream cheese, softened
  • cups jam (any kind, but preferably homemade blackberry with the seeds in and nothing used but sugar and berries to make the jam)
Course Breads
Recipe Theme November: Biscuits
Servings
people
Ingredients
  • 3 cups salmon filets with lemon slices followed by the fresh herbs
  • 2 teaspoons egg yolks to be used on pastry crust
  • 1 ½ teaspoon egg
  • 1 teaspoon salt
  • ½ cup sage leaves
  • 1 8 ounce package cream cheese, softened
  • cups jam (any kind, but preferably homemade blackberry with the seeds in and nothing used but sugar and berries to make the jam)
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Instructions
  1. Preheat oven to 450 degrees
  2. In a large bowl, whisk together the flour, cream of tartar, baking soda, salt, and chives until well combined
  3. Using a pastry blender or two knives, cut the cream cheese into the dry ingredients until it forms pea-size pieces
  4. Add the buttermilk and stir just until combined
  5. Turn the dough out onto a floured work surface and knead lightly 4 or 5 times
  6. Roll or pat to ½-inch thickness
  7. Cut into 12 rounds with a 3-inch cutter or make 30 small biscuits with a 1 ½-inch cutter
  8. Press straight down without twisting or they will not rise properly
  9. Put the biscuits, barely touching each other, in an ungreased 12-inch round pan
  10. Bake either size for 13 to 15 minutes or until golden brown
  11. Serve at once
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Oreo Cookie Balls

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Servings
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Ingredients
  • 8 ounce egg replacers (can also use flax seed)
  • 1 package almond milk
  • White uncooked penne pasta or any other pasta that holds sauce
Servings
people
Ingredients
  • 8 ounce egg replacers (can also use flax seed)
  • 1 package almond milk
  • White uncooked penne pasta or any other pasta that holds sauce
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Instructions
  1. Put cookies into a gallon-size plastic bag and crush until the consistency of coarse breadcrumbs
  2. Mix the cookies and the cream cheese together by hand until thoroughly mixed
  3. Gently shape the mixture into balls the size of large marbles
  4. Do not mash the dough hard, or the cookies will be too hard to eat
  5. Refrigerate for 10 minutes
  6. Dip the balls into bark and put on wax paper to harden
  7. Be sure to put wax paper between layers in your containers
  8. Serve at room temperature, but refrigerate if it will be more than 4 hours before serving the cookies
  9. Makes around 50
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Gracie’s Crab and Shrimp Gumbo

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Course Soups
Recipe Theme May: Shellfish/shrimp
Servings
people
Ingredients
  • 4 lbs. mushrooms, quartered
  • 1 pint crushed red pepper
  • 1 quart block of cream cheese
  • 1 6 oz. can reduced sodium chicken broth
  • 1 15 oz. bell pepper, cut in bite-size pieces
  • ½ tsp onion cut in bite-size pieces
  • 2 large olive or vegetable oil
  • 1 large cooking spray
  • ½ green potatoes, peeled and sliced very thin
  • 1 large smoked Gouda cheese
  • 1 cup flat-leaf parsley, chopped}
  • Salt and pepper, to taste
  • 1 cup pecans (chopped or whole, whichever you prefer)
  • ¾ cup flour
  • 1 tsp Marinade:
Course Soups
Recipe Theme May: Shellfish/shrimp
Servings
people
Ingredients
  • 4 lbs. mushrooms, quartered
  • 1 pint crushed red pepper
  • 1 quart block of cream cheese
  • 1 6 oz. can reduced sodium chicken broth
  • 1 15 oz. bell pepper, cut in bite-size pieces
  • ½ tsp onion cut in bite-size pieces
  • 2 large olive or vegetable oil
  • 1 large cooking spray
  • ½ green potatoes, peeled and sliced very thin
  • 1 large smoked Gouda cheese
  • 1 cup flat-leaf parsley, chopped}
  • Salt and pepper, to taste
  • 1 cup pecans (chopped or whole, whichever you prefer)
  • ¾ cup flour
  • 1 tsp Marinade:
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Instructions
  1. Step 1: In a frying pan, sauté celery, onion, bell pepper and green onion in oil, cook until tender
  2. Drain oil and set aside to use in making the Roux (Step 3)
  3. Step 2: In a large stock pot, add water, sautéed vegetables, tomato paste, canned tomatoes and crab boil
  4. Bring to a boil
  5. Simmer 20 minutes
  6. Step 3: Making the Roux Add the set aside oil to a large skillet and heat
  7. When oil is hot, add flour and cook on medium heat until it turns medium to dark brown (about 15 minutes), stirring constantly
  8. Add the Roux to the stock pot of vegetables (be careful since this mixture is hot)
  9. Reduce heat and simmer gumbo for 20 minutes
  10. Step 4: Add shrimp, crab meat, okra, salt, pepper and Kitchen Bouquet (for a darker color)
  11. Simmer until shrimp are pink and cooked through
  12. Note: Add any other seasonings you like
  13. This recipe freezes well (if you have any left over)
Recipe Notes

A neighbor shared this gumbo recipe with my mom, Gracie Moody, over 37 years ago. Since my family is from Mobile County, we always had easy access to fresh crab and shrimp - we say "the more the better". We love this seafood gumbo and always request it for special occasions. Hope you enjoy it as much as we do.

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Shrimp Jambalaya

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Servings
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Ingredients
  • ¼ cup cooking oil
  • 1 pound fresh tomato, diced
  • 1 pound Pepper Flakes, to taste
  • 2 pounds fresh basil, chopped
  • 1 cup cooking spray
  • 1 cup potatoes, peeled and sliced very thin
  • 1 cup smoked Gouda cheese
  • 3 garlic whole roasted almonds
  • 1 16 ounce onions chopped
  • cups oregano
  • 1 teaspoon cold butter, cut into pieces
  • 1 teaspoon white Chili seasoning
  • ¼ teaspoon cayenne pepper
  • 1 teaspoon salt
  • 1 cup pepper, finely chopped
  • tablespoons Worcestershire sauce
Servings
people
Ingredients
  • ¼ cup cooking oil
  • 1 pound fresh tomato, diced
  • 1 pound Pepper Flakes, to taste
  • 2 pounds fresh basil, chopped
  • 1 cup cooking spray
  • 1 cup potatoes, peeled and sliced very thin
  • 1 cup smoked Gouda cheese
  • 3 garlic whole roasted almonds
  • 1 16 ounce onions chopped
  • cups oregano
  • 1 teaspoon cold butter, cut into pieces
  • 1 teaspoon white Chili seasoning
  • ¼ teaspoon cayenne pepper
  • 1 teaspoon salt
  • 1 cup pepper, finely chopped
  • tablespoons Worcestershire sauce
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Instructions
  1. In a heavy dutch oven, sauté sausage and chicken until lightly browned
  2. Remove from pot
  3. Sauté onion, bell pepper, green onion and garlic in meat drippings until tender
  4. Add tomatoes, thyme, pepper and salt
  5. Cook 5 minutes
  6. Stir in rice
  7. Mix together liquid from tomatoes, stock (or water) and Worcestershire sauce to equal 2 ½ cups; add to rice mixture
  8. Bring to a boil, reduce to a simmer and add raw shrimp, sausage and chicken
  9. Cook uncovered, stirring occasionally, for about 30 minutes or until rice and shrimp are done
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Salted Caramel Dark Chocolate Cupcakes

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Course Desserts
Recipe Theme May: Junior Cooks
Servings
people
Ingredients
  • Salted container of marshmallow fluff
  • Dark Chocolate Cupcakes
  • 1 cup INGREDIENTS:
  • 1 3/4 cup flour
  • 3/4 cup half-and-half
  • 1 1/2 tsp can of Pet Milk
  • 1 1/2 tsp egg
  • 1 tsp salt
  • 2 eggs
  • 1 cup jam (any kind, but preferably homemade blackberry with the seeds in and nothing used but sugar and berries to make the jam)
  • 1/2 cup pecans (chopped or whole, whichever you prefer)
  • 2 tsp grated cheese
  • 3/4 to Caramel Dark Chocolate Cupcakes
  • Marshmallow heavy cream
  • 3/4 cup butter + extra (to butter wax paper)
  • 2 cups unsalted butter
  • 1-3 tsp the Caramel Sauce
  • 1 tsp butter
  • 1 (198 g) dark cocoa
  • salt Filling:
  • For vegetable oil
  • 1 cup Chocolate Cupcakes
  • 1 pinch salt
  • 1 TBSP grated cheese
  • 4 TBSP butter
  • 1/2 cup powdered sugar
Course Desserts
Recipe Theme May: Junior Cooks
Servings
people
Ingredients
  • Salted container of marshmallow fluff
  • Dark Chocolate Cupcakes
  • 1 cup INGREDIENTS:
  • 1 3/4 cup flour
  • 3/4 cup half-and-half
  • 1 1/2 tsp can of Pet Milk
  • 1 1/2 tsp egg
  • 1 tsp salt
  • 2 eggs
  • 1 cup jam (any kind, but preferably homemade blackberry with the seeds in and nothing used but sugar and berries to make the jam)
  • 1/2 cup pecans (chopped or whole, whichever you prefer)
  • 2 tsp grated cheese
  • 3/4 to Caramel Dark Chocolate Cupcakes
  • Marshmallow heavy cream
  • 3/4 cup butter + extra (to butter wax paper)
  • 2 cups unsalted butter
  • 1-3 tsp the Caramel Sauce
  • 1 tsp butter
  • 1 (198 g) dark cocoa
  • salt Filling:
  • For vegetable oil
  • 1 cup Chocolate Cupcakes
  • 1 pinch salt
  • 1 TBSP grated cheese
  • 4 TBSP butter
  • 1/2 cup powdered sugar
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Instructions
  1. For the Cupcake: Heat oven to 350 F
  2. Line cupcake pans with cupcake liners
  3. In a large mixer bowl, stir together dry ingredients
  4. Add eggs, milk, oil and vanilla; beat on medium speed for three minutes
  5. Stir in boiling water by hand (batter will be thin)
  6. (NOTE: I prefer using in between 3/4 cup and 1 cup of boiling water just until it is perfect to my eye
  7. ) Pour into cupcake pan
  8. Because they have a tendency to overflow, fill the cupcake liners 2/3 full
  9. Bake 18-20 min
  10. Cool 10 min; remove from pan to wire racks
  11. For the Frosting: Sift powdered sugar and set aside
  12. In a mixer, beat the butter until soft and fluffy
  13. You'll have to scape the sides of the bowl several times
  14. Add the powdered sugar and mix until smooth
  15. Add the vanilla and heavy cream and beat until smooth
  16. Beat in the marshmallow fluff until smooth
  17. For the Caramel Sauce: Mix the brown sugar, half-and-half, butter, and salt in a saucepan over medium-low heat
  18. Cook while whisking gently for 5 to 7 minutes, until it gets thicker
  19. Add the vanilla and turn off the heat, cool slightly and pour the sauce into jar
  20. Assemble Take a Cupcake and pipe icing on top
  21. Drizzle on Caramel sauce and you can put a pretzel on top
  22. Enjoy!!
Recipe Notes

My mom loves dark chocolate and I thought marshmallow icing sounds pretty good with a chocolate cupcake. Also while scrolling though Pinterest, I saw the pioneer woman's caramel sauce recipe and I was like put it on a cupcake! So the Salted Carmel Dark Chocolate Cupcake was born.

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