Brown Sugar Brownies

I got this recipe from my Aunt Lydia. She calls them Butterscotch Brownies, but I find that confusing since they don’t have butterscotch in them. They are easy, delightful, chewy and addictive… Beware!

Fig Cake

Gumbo

This is a traditional chicken & sausage (my favorite) gumbo over rice.

And below is how I grew up eating it...over potato salad!  Yes, it may sound weird, but chances are you'll love it!  My mom's recipe for potato salad is the best: lots of egg and mayo, no mustard! (See recipe below) Sorry for all of the exclamation marks but good gumbo and potato salad is something to get excited over!!!

Chicken & Sausage Gumbo

Dad

1 16 oz jar roux 

1 chicken or 6-8 legs, boneless/skinless thighs, etc. (whatever you have will do)

2-3 Tbs salt

2 tsp pepper

1 onion, chopped

1 green bell pepper, chopped

1 pkg green onions, chopped, greens and whites separated

1 lb Eckridge sausage sliced in ¼” crescents

Notes:  

Roux - I suggest the bought stuff unless you are a seasoned roux maker.

Chicken - If you are in a hurry or don't want the hassle you can use boneless/skinless chicken pieces, but you don't get as much flavor as you would with the bones.  You can even use a rotisserie chicken:  De-bone it and just boil the bones down for the broth.  Make sure to strain the broth well to remove any bones.  If using the rotisserie chicken add your bell pepper and onions after you remove the bones and cook them down for about 10-15 minutes in the broth.   

Sausage - Most people like a spicy cajun sausage or andouille sausage but I love good ole plump, fatty Eckridge sausage.   

Directions:

Season 1 gallon of water with salt and pepper.  Add thighs, bell pepper and onions (both white onion and whites off green onions) to your seasoned water.  Bring to boil over Medium-high heat and simmer for 45 minutes – 1 hour.  Remove chicken from the broth and cool enough to de-bone.  Discard bones and reserve the de-boned chicken until the end.  In a separate bowl whisk roux while gradually adding hot broth from boiled chicken.  When roux mixture is thinned out then pour it back into the pot of broth.  Gently Boil for about  10 minutes. Season as needed.  Add sausage, de-boned chicken and the tops of the green onion and boil for 1 more minute.  Serve with rice and/or potato salad and Saltine crackers on the side.  

Potato Salad 

Mom

3 lbs red skin potatoes, (skin-on) diced ¾” or regular brown potatoes, peeled, diced

2 Tbs salt

7 boiled eggs, peeled, chopped

1 ½ cups mayo

3 Tbs sweet relish

2 Tbs dill relish

1 tsp salt & pepper

Boil potatoes in salted water for about 15 minutes or until tender.  Drain.  Add eggs, mayo, relishes, salt and pepper to the potatoes and mix vigorously with wooden spoon while potatoes are still hot.  It should have consistency of very creamy, yet lumpy, mashed potatoes.  

Maque Chow

This is an all-time favorite of mine!  It's a super easy crawfish and corn chowder. 

Maque Chow

1/2 stick butter

1 onion, chopped

1 bell pepper, chopped

1 can corn, drained

1 can Rotel tomatoes with juice

1 can evaporated milk

1 package crawfish tails, thawed

Tony's (optional)

Melt butter and sauté onions and bell peppers for about 5 minutes on medium heat. Add the cans of evaporated milk, corn, and Rotel tomatoes and bring to a gentle boil. As soon as it starts boiling add crawfish tails. Stir frequently

and remove from heat and soon as crawfish tails are curled. (Don't over cook the crawfish. They get rubbery quickly.) Optional: Add salt or Tony's seasoning to taste. Served with garlic bread. 

If children are eating I save the Rotel until last so I can pull some for the little ones before the spicy tomatoes enter the picture. 

Kids' version without Rotel. 

Roasted Red Potatoes

Yummy, sweet roasted red potatoes. 

Preheat oven to 425* Toss with salt, pepper, olive oil and fresh rosemary (if you have it). Stick the Rosemary down under the potatoes and roast for about 45 minutes until golden brown. (Shake the pan once or twice while the are roasting to move them around.)

Cornbread Dressing

Cornbread Dressing

4 cups cornbread, crumbled

1/2 stick butter

1/2 cup green onion tops, chopped

6 hard boiled eggs, chopped

4 cups chicken broth

Salt and pepper to taste

(This was my first time to make it with actual chicken...but I prefer it without)

Preheat oven to 375* Mix all of the ingredients well. Season with salt and pepper to taste. Pour into a baking dish and pat out flat. It should be wet on top but not soupy.  Bake for 45 minutes to an hour until the liquid has baked off and the top is golden brown. 

Lentil Soup

This is my rendition of Alton Brown's lentil soup. 

Lentil Soup

2-3 Tbs olive oil

1 onion, diced

2 ribs celery, diced

4 carrots, peeled and diced

3-4 cups diced tomatoes

2 cups chicken broth

2-3 cups water

1 lb bag lentils, rinsed

1 1/2 tsp garam masala

Salt and pepper to taste

Sauté onions, celery and carrots in olive oil for about 5 minutes in a large pot. Add garam masala and sauté another minute. Add tomatoes, chicken broth, water, lentils, salt and pepper and bring to a boil. Reduce heat to a light simmer, cover and cook for 30-40 minutes until tender. I put my emulsion blender in for a second to make it slightly creamy, but not baby food. I like a good bit of texture so I only blend for about 5 seconds. If you don't have an emulsion blender and want it creamy you can take a cup of soup out and blend in a blender or food processor and return it to the pot of soup. Enjoy!

 

Coconut, Apricot, and Almond Rice Pudding

I usually make rice pudding with leftover rice. Last night dolled it up a little. I pretty much do things the way my mom did growing up but this is one I took an easy way out. She never used a rice cooker, but after making tons of rice I finally invested in a fancy rice cooker. After I wore that one out I went back for another and now they have supper fancy rice cookers that sauté and have special features for brown rice. So, with that said that's how I make my super easy rice and rice pudding these days. 

Rice Pudding

Rice (white or brown)

Sugar

Butter

Half and half or whipping cream

Milk

Vanilla

Cinnamon

Add-ins (optional):

    Raisins or apricots, diced

    Almond slivers

    Coconut flakes

     

I didn't put any measurements because you can do any amount you like of anything. You may like more or less sugar, no half and half and all skim milk, etc. I used about 2 cups of cooked brown rice left in my cooker and added about 1/2 cup of sugar, 2 Tbs butter, 1/2 cup whipping cream, 1 1/2 cups milk, a tsp of vanilla and a dash of cinnamon. That's my basic recipe that I usually do. This time I got fancy and added 1/4 cup diced apricots, 2 Tbs sliced almonds, 1/4 sweetened coconut flakes.  

The most important things are that its soupy and the liquid should be all the way up to the top of the rice. And secondly, make sure it tastes good before you cook it. If not, add more sugar. No need to waste good ingredients trying to be healthy. 

Once it taste good and has enough liquid it's time to cook. I just turn my rice cooker on sauté and let it go for about 20-30 minutes stirring occasionally. If you are doing it on the stove just let it gently simmer stirring occasionally for 20-30 minutes. Either way cook until it thickens to the consistence you like. If it gets too thick you can add a little milk and heat through. It's a delightful leftover treat!

Pistachio Cake

Oldie but goodie!

Pistachio Cake

1 box yellow cake mix (dry)

5.1 oz box pistachio pudding (dry)

Or 2 smaller boxes

4 eggs

1 cup water

1/2 cup oil

1/2 tsp almond extract

Preheat oven to 350* Mix all ingredients with electric mixer on low until blended then gradually increase speed. Mix on high for 2 minutes. Grease and flour bundt pan. Pour batter in greased/floured pan and bake for 50 minutes. Remove from oven an cool on rack for 10 minutes. Turn out onto plate and continue cooling on rack. Dust with confection/powered sugar (optional). 

Green Chili & Chicken Soup

The garnishes make this soup.  Don't get me wrong, the flavor of the soup itself is wonderful, but the garnishes take it to another level.  Sour cream is a must...it adds a cool, creamy  element to this spicy bowl of goodness.  Then, the gooey cheese and crunchy chips add just the right texture to set it off.  

Green Chili & Chicken Soup

1 lb chicken (or 2 cooked chicken breast, chopped and 4 cups chicken broth)
Salt & pepper to taste
2 Tbs olive oil
4 green chili peppers or jalapenos, de-seeded and chopped
1 onion, diced
1 can white beans (i.e. cannellini), drained and rinsed
1 Tbs cumin
1/2 tsp oregano

Garnish:
Shredded Cheese (Monterrey Jack preferred)
Sour Cream
Tortilla Chips

Boil chicken on the bone in about 6 cups of seasoned water (salt & pepper to taste) for about 45 minutes.  Remove chicken and let set until cool enough to de-bone.  In separate pot heat olive oil and sautee green chili peppers and onion.  Once onions and peppers are tender add chicken and broth and bring to a boil.  Reduce heat and add beans, cumin and oregano.  Simmer for about 5 minutes.  Serve with shredded cheese, sour cream and tortilla chips on the side.  

Home Grown Peanuts

This was a real treat. My husband made fun of me for trying to grow a row of peanuts, but it turned out to be one of the only productive things that came from our garden this year. I actually pulled the plants to throw them away after being highly disappointed in our garden and I was delightfully surprised to find peanuts on the roots. I dried them on the bush for a week or two, then pulled and roasted them last night (350* for about 25-30 minutes.) My husband wants rows of them every year now. They were easy and a lot of fun!

Ham & Cheese Frittata

This picture doesn't do it justice. Very moist and flavorful. 

Ham & Cheese Frittata

1 Tbs olive oil 

4 eggs, beaten

2 slices deli ham, chopped finely

1 slice Swiss cheese

1/4 onion or 1/2 shallot, diced

Salt and pepper to taste

1/4 cup cheddar cheese, shredded

Herbs (preferably fresh thyme)

Preheat oven to 375*  Heat olive oil in an oven safe pan (such as a cast small cast iron).  Sauté onions and heat ham through. Break Swiss up and place over ham and onions. Immediately pour beaten eggs over mixture and gently stir a couple of times within a minute.  While the egg is still wet, lightly dust with salt and pepper and top with cheddar cheese. Place in the oven for 5-10 minutes (depending on how done your eggs are when you put it in the oven) until cheese is golden and bubbly. The frittata may bubble up a little.  Remove from oven and top with fresh or dried thyme. Let it set a moment and then loosen from the pan with a spatula and slide it onto a plate. Cut just before serving. Serves 2 but you can add more eggs to serve more. 

Corn, Tomato & Avocado Salad/Salsa

I've used this as a salad and dip with tortilla chips.  Very fresh and tasty!

Grilled Corn, Avocado & Tomato Salad with Honey Lime Dressing

Mom via internet

2 ears fresh corn, husk & silk removed

Lime, juiced

3 Tbs vegetable oil

1 Tbs honey

1/2 tsp salt

1/2 tsp fresh ground pepper

2 cloves garlic, finely minced

1/4 tsp cayenne pepper

1 pint grape tomatoes, diced

1-2 ripe avocado, diced

1/4 cup cilantro, chopped

Grill corn over medium heat turning as necessary for 10 to 15 minutes (or boil for 9).  Cool enough to handle and cut corn off cobs.  I like to take the back side of the knife and rake it over the cob after I cut the kernels off.  It gets my favorite part of the corn out of the cob, the sweet little bits trapped inside.  Place in a medium size mixing bowl and set aside.  In a small mixing bowl or salad dressing bottle mix lime, oil, honey, salt, pepper, garlic and cayenne.  Add tomatoes, avocado and cilantro to corn and pour dressing over the colorful veggies.  Gently mix and serve as a side dish or appetizer with tortilla chips.    

Grilled Corn, Avacado & Tomato Salad with Honey Lime Dressing

Mom via internet

2 ears fresh corn, husk & silk removed

Lime, juiced

3 Tbs vegetable oil

1 Tbs honey

1/2 tsp salt

1/2 tsp fresh ground pepper

2 cloves garlic, finely minced

1/4 tsp cayenne pepper

1 pint grape tomatoes, diced

1-2 ripe avocado, diced

1/4 cup cilantro, chopped

Grill corn over medium heat turning as necessary for 10 to 15 minutes (or boil for 9).  Cool enough to handle and cut corn off cobs.  Place in a bowl and set aside.  In a small mixing bowl or salad dressing bottle mix lime, oil, honey, salt, pepper, garlic and cayenne.  Add tomatoes, avocado and cilantro to corn and pour dressing over the colorful veggies.  Gently mix and serve as a side dish or appetizer with tortilla chips.    

Shrimp, Chorizo & Grits

This is a treat my father-in-law makes when we go visit...oh, so freakin good!

Shrimp with Cheddar Grits and Chorizo

I think my father-in-law got this from the Fort Worth Star Telegram

3 cups chicken broth

1 Tbs butter

1 cup quick-cook grits or polenta

1/2 cup cheddar cheese, shredded

Salt and pepper to taste

1/2 lb bacon, diced

1 onion, diced

8 oz choirizo

1/4 cup dry white wine

3 tomatoes, diced

1/2 lemon, juiced

1/2 lb raw shrimp, peeled

1/4 cup chives or green onions, chopped (garnish)

Salt and pepper to taste

Grits/Polenta:  

Combine broth and butter in medium saucepan and bring to boil over high heat.  Reduce heat to medium-low and gradually whisk in the grits or polenta.  Cover and cook for 5 to 8 minutes or according to package directions.  They should be thick and a little glossy.  Remove from heat and season with salt and pepper to taste.  Gently stir in cheddar cheese but do not over mix.  Try to leave ribbons of melted cheddar in tact.  

Amazing Shrimp Concoction:  

Cook the bacon in a large saute pan over medium-high heat for 5 to 7 minutes, stirring occasionally until bacon is crisp.  Stir in the onion and squeeze the chrizo out of the casing into the hot bacon grease.  Cook for 5 minutes breaking the chrizo up using a wooden spoon.  Add the wine, tomatoes and lemon juice and cook for 1 minute. Stir in the shrimp and cook for an additional 5 minutes or just until the shrimp are pink and opaque.  Be careful not to overcook the shrimp.  Remove from heat.  Salt and pepper (fresh ground pepper) to taste.  Stir in chives or green onions.  

Serve this amazing shrimp sauce on top of the cheese grits/polenta mixture and top with additional cheddar (if available), chives/green onions and freshly ground pepper. 

Apple Brownies

I have two different recipes below that are outstanding! Neither of which have actual butterscotch in them, but both called Butterscotch Brownies.  

One has apples and is a hearty, cake like brownie.  It's very moist and makes me feel like I'm getting some fruit and nuts in my diet.  The second is just a standard blond brownie that is out of this world.  I especially like the standard recipe because it makes a small batch, it's quick, easy and I usually have all the ingredients on hand for a last minute go to dessert.  

Apple Butterscotch Brownie

Southern Living

1 cup pecans, chopped

2 cup brown sugar

2 sticks butter, melted

2 eggs

2 tsp vanilla

2 cup all purpose flour

2 tsp baking powder

1/2 tsp salt

3 cups apples (about 1 1/2 lbs), peeled and diced 

Preheat oven to 350*  Bake pecans in a single layer for 8-10 minutes stirring halfway through.  Stir together brown sugar, butter, eggs and vanilla.  Stir together flour, baking powder and salt in separate bowl and then mix with wet ingredients until blended.  Stir in apples and pecans. Pour mixture into a greased 13x9 pan and spread evenly.  Bake for 35-45 minutes or until baked throughout.  Cool completely and cut into bars.  

Butterscotch Brownies

Aunt Lydia

1/2 stick butter, melted

1 cup brown sugar

3/4 cup self-rising flour

1 egg

1/2 cup walnuts or pecans, roughly chopped

Preheat oven to 350*  Mix ingredients and spread evenly into a 8x8 pan.  Bake for 25 minutes.   

Cheese Ravioli With Fresh Pesto & Roasted Tomatoes

Fresh Pesto

2 cups basil leaves

1/2 cup olive oil

1/2 cup Parmesan, grated

1/2 cup nuts (pecans, walnuts, pine nuts, etc.)

Salt & pepper to taste

In a food processor pulse until well blended to your desired texture.

Roasted Tomatoes

2 cups whole grape tomatoes

1/4 cup olive oil

Salt & fresh ground pepper to taste

Preheat oven to 425*  Drizzle tomatoes with olive oil, salt and pepper.  Roast for 25-30 minutes.

I love these little pods of sweetness!  I use them in salads, as a side dish, on homemade pizzas, with pasta, etc.

Cheese Ravioli with Fresh Pesto & Roasted Tomatoes

1 bag frozen Cheese Ravioli (Most grocery stores have a house brand that is only $2-$3)

1/4 cup pesto

1/2 cup roasted tomatoes

1/4 cup bacon pieces (optional)

Cook Ravioli according to package.  While pasta is still hot gently fold in pesto trying not to break ravioli up too much. Then, gently fold tomatoes in and top with bacon (optional).  

Coconut Peach Upside Down Cake

Coconut Peach Upside Down Cake

I got this online years ago and tweaked just a little.  

6 Tbs butter

2/3 cup brown sugar

1 1/3 cup flaked coconut

1-16 oz can sliced peaches, drained

1 cup all-purpose flour

3/4 cup sugar

1 1/4 tsp baking powder

1/4 tsp salt

1/4 cup shortening

1 egg

1/2 cup milk

1/2 tsp vanilla

Preheat oven to 375*  

Melt butter in bottom of a 9" cast iron.  Stir in brown sugar and coconut and spread across the bottom of the pan.  Arrange peach slices over the coconut.  

Mix flour, sugar, baking powder and salt in a mixing bowl.  Add remaining ingredients and mix on low with electric mixer until everything is combined.  Scrape the sides and mix on high for 2 minutes.  Spread batter over peaches and bake for about 40 minutes or until baked throughout.  Cool in pan for 2 minutes before turning out onto serving plate.  The syrup may run, so make sure your serving plate has a small lip around it.  

Blueberry Cream Cheese Cake

Holy crap I forgot how amazing this cake is. 

Blueberry Cream Cheese Cake

Mom

8 oz block cream cheese, softened

½ cup oil

3 eggs

½ cup sugar

2 tsp vanilla

18.25 oz butter cake mix

1 ½ cups blueberries

Grease and flour tube bundt pan.  Cream the cheese in electric mixer.  Mix in oil, eggs, sugar, vanilla and cake mix starting on low and gradually working up to high.  Beat on high for 2 minutes.  Fold blueberries into cake mix.  Start in COLD oven and bake for 50-60 minutes at 350* Cool on rack for 10 minutes and then turn out onto plate.  Continue cooling on rack.  

Zucchini Bread

Instructions at the bottom should say 2-8" loaf pans. 

Alfredo/Carbonara

This is my go to meal when it's 6pm and I have no idea what's for dinner. Its butter, half and half, pasta, parmesan and whatever meat I have on hand (chicken, shrimp, sausage, deli meat, bacon or even sautéed veggies).  I use the recipe on the back of the Land 'O Lakes half and half carton for Alfredo sauce. It couldn't be easier and more delicious! For carbanara I just add a couple of raw scrambled eggs to the Alfredo sauce while its cooking and top with bacon. 

.