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11 January 2015 @ 05:22 pm

Fresh eggs
Salt & Pepper
Cooking spray

Preheat oven at 400°F. Spray a cupcake tin with cooking spray. Wrap bacon around the inside of the cupcake tin. Crack open an egg in the center. Sprinkle with salt and pepper. Bake for 20 minutes.

07 June 2014 @ 02:26 pm
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1 large avocado
1 large egg
1/2 t. bacon bits

Preheat oven to 425 degrees F. Cut the avocado in half and scoop out an ample amount of avocado so that the egg can fit inside. I used one egg to fill up both portions of the avocado. Sprinkle the bacon bits on top and bake for 25 minutes.

*For mine I used egg whites left over in the other half and I just put bacon bits on that side.
30 July 2013 @ 08:56 am
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5 tilapia fillets
1 can rotel
2 yellow onions, chopped
3T parsley
1t sesame seeds
2T tonys
1t black pepper
1t garlic powder
2T olive oil
Preheat oven to 375. Place tilapia fillets in a medium sized baking dish, so that they don’t overlap. Heat up olive oil in a skillet. Add chopped onions, 1T of tonys, and 1T of parsley. Once onions are see through add 1t of sesame seeds. Stir frequently until sesame seeds are golden brown. Season tilapia fillets with remaining Tonys, black pepper, garlic powder, and parsley. Pour your onion mixture on top. Bake for 15 minutes or until tilapia flakes with a fork.

I served mine with fresh shucked corn.
Current Mood: creative
01 July 2013 @ 01:35 pm
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12 fresh jalapenos
1 pk. 12 ounce cream cheese
1 pk uncooked ground sausage (I used Owens hot brand)
1 large bag of imitation crab meat
2 pk bacon

1. Clean jalapenos and cut off the tops.
2. Cut the jalapenos long ways and clean out the middle and all of the seeds.
3. Use a spoon and scoop in cream cheese into the bottom.
4. Top with uncooked sausage or crab meat.
5. Wrap in bacon.
6. Cook at 375 degrees F for 30 minutes.

14 January 2013 @ 04:35 pm

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12 Reese's Peanut Butter Cups
1 box of brownie mix, and ingredients to prepare it
1 lb. of chocolate chop cookie dough

Preheat oven to 350. Lightly grease a cupcake pan. Smash1T of cookie dough to the bottom of each well. Place Reese's cup upside down on top of cookie dough (or an Oreo). Top with prepared box brownie mix, filling 3/4 full. Bake for 18 minutes. Enjoy!

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07 January 2013 @ 08:30 pm
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1 lb. Velveeta, cut into squares
1 can cream of mushroom
1 can rotel
1 small jar of pimentos, drained
1 12 oz. package of spaghetti noodles
2 large chicken breasts, diced
1 large container of chicken broth
3 T butter
salt and black pepper, to taste


In a large pot pour in the chicken broth, then fill up the chicken broth container with water and mix it with the broth. Add the whole container of spaghetti noodles and 1 T of butter, bring to a boil. I boil the noodles until most of the liquid is gone from the pot.

In a skillet add the remaining 2 T of butter, melt it. Season the diced chicken breasts with salt and pepper. Add to the skillet and brown.

Once your noodles are ready and most of the liquid is gone from the pot stir in the rotel, pimentos, cream of mushroom, and Velveeta until completely mixed. I add salt and pepper across the top of it, generously, and stir it in. Leave on medium high for twenty minutes, stirring frequently.

Let it sit for about 10-15 minutes after, so that the cheese can cool.

Serve with garlic bread and/or salad.
05 January 2013 @ 02:12 pm

½ cup butter
1 cup water
¼ teaspoon salt
1 cup all-purpose flour
4 eggs
Oil for deep frying
3 tablespoons confectioners’ sugar


In a medium saucepan, melt the butter in the water. Add salt and flour, and stir until a sticky batter is formed. Beat in the eggs, one at a time, until the batter is smooth.

Heat the oil to 375F. Form the dough into a ball and generously add flour. Roll the the dough out into about 1/8" and cut into squares. [I use a pizza cutter.] Add them to the grease and flip them every couple minutes. They are done when they are light, golden brown on each side. Drain them for a few minutes on a clean kitchen towel and serve warm, dusted with the confectioners’ sugar.
04 January 2013 @ 05:34 pm
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6 brown potatoes
5 eggs
1 cup mayo
1/4 cup mustard
salt and pepper to taste
2 t sweet relish (optional)

1. Peel and dice potatoes.
2. Put them in a pot with the eggs and cover them with water.
3. Boil for thirty minutes.
4. Drain the water and take the eggs out.
5. Peel the eggs, slice them, and return them to the pot of potatoes.
6. Mash with a potato masher until you get the desired consistency.
7. Add mayo, mustard, salt, pepper, and relish.
8. Stir really well, may take more mayo.
9. Enjoy.
Current Mood: creative
04 January 2013 @ 04:18 pm
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1 whole fryer, cut up
1 lb of rabideauxs or deer sausage, sliced
Salt, to taste
Garlic powder, to taste
1/2 jar old fashioned dark roux (We use "Savoies")
2t Gumbo file (We use "Tex Joy")
1/2 cup Louisiana hot sauce
2 T Parsley
3 T Minced Garlic
1 T Black Pepper
1/2 t Red pepper
2 bags of seasoning blend
Green onions


In a large gumbo pot fill it half way full with warm water, add a generous amount of salt to the water (to help it boil faster), cover with lid and put on high heat.

Put the roux in the microwave for 30 seconds so that it's easier to spoon out of the jar. If you have a new jar, make sure that you pour the grease out of the jar before scooping it out.

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Left: Make sure that all of the roux dissolves. Right: What it should look like once it's all dissolved.

Add the roux one heaping tablespoon at a time and stir it in, the water begins to bubble so make sure that your pot doesn't overflow. You may have to turn the heat down until the water calms down some. Stir the roux and water until the roux completely dissolves.

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Once the roux dissolves add the Louisiana hot sauce, gumbo file, parsley, minced garlic, black pepper, red pepper, seasoning blend, and sausage to the boiling water.

While this is cooking, you can cut up and season your chicken.

How to: Cut up a whole chicken:Collapse )

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Once you have the chicken cut up, put it in a pan and sprinkle generously with garlic powder, black pepper, and salt. Rub the chicken to make the seasoning stick to the chicken. Add the chicken pieces to the gumbo and boil for an hour on medium heat.

Taste it to see if it needs anything. Then cut up green onions we use two stocks of green onions and add them to the gumbo. Boil for another 30
minutes or until green onions are tender. Serve with rice and potato salad.
Current Mood: hungryhungry