Recipes

Cajun Style Turtle Burgers
 Cajun Style Turtle Burgers
Adapted from Louisiana Cookin'
Ingredients:
Your favorite hamburger recipe, shaped into patties (add creole seasoning for a kick)
Sharp cheddar cheese slices
Raw bacon slices
Hot dogs
Assemble and cook the "Turtle" 1. Place a slice of cheese on top the burger patty, making the "body" of the turtle
2. Wrap bacon slices around the whole body by weaving them, which makes the turtle "shell"
3. Cut the hot dogs into pieces and place into the shell body as the head, tail, and legs, shaping as necessary for the tail, and cutting slits into the legs for toes.
4. Cover a cookie sheet pan with foil and place a cooking rack over the pan to keep the "Turtle" from swimming in the fat.
5. Bake in a preheated 400F oven for 20-30 minutes until the "turtle" is cooked to perfection.
Getting a visual is important, so the before and after pictures of how the turtles should look can be seen at Louisiana Cookin'.
Turtle burgers should not be too blackened, as you might in some Cajun style recipes. Make sure they are crispy and browned, but not too crunchy that the turtle loses its shell when cut.
Turtle...now that's some GOOD eatin'!
Source
Louisiana Cookin'




TGI Fridays Jack Daniels Whiskey Grill BBQ Glaze

Jack Daniels Recipe Whiskey Grill Glaze ( THE BEST ! )


THE BEST STEAK GRILL GLAZE EVER ! THE MINCED GARLIC SOLD IN SMALL JARS CAN BE USED INSTEAD OF ROASTING THE GARLIC MAKES IT A LOT EASIER AND JUST AS TASTY !

Jack Daniels Grill Glaze AWESOME !( ribs, steak or chicken) The Jack Daniel's Grill Glaze is one of the most scrumptious sauces you will ever taste on fish or just about any other meat. This versatile sweet-and-slightly-spicy sauce can be used on steak, salmon, baby back ribs, steak, chicken, pork chops...even on
chicken wings. You can use it to top your favorite meat, but if you're grilling, be sure to use
the sauce just before taking the meat off the flame, since it is very sweet and will quickly burn.
Serve extra on the side.

1 head of garlic
1 tablespoon olive oil
2/3 cup water
1 cup pineapple juice
1/4 cup teriyaki sauce
1 tablespoon soy sauce
1 1/3 cups dark brown sugar
3 tablespoons lemon juice
3 tablespoons minced white onion
1 tablespoon Jack Daniels Whiskey
1 tablespoon crushed pineapple
1/4 teaspoon cayenne pepper
THE MINCED GARLIC SOLD IN SMALL JARS CAN BE USED INSTEAD OF ROASTING THE GARLIC MAKES IT A LOT EASIER AND JUST AS TASTY !

1. Cut about 1/2-inch off of top of garlic. Cut the roots so that the garlic will sit flat. Remove the papery skin from the garlic, but leave enough so that the cloves stay together. Put garlic into a small casserole dish or baking pan, drizzle olive oil over it, and cover with a lid or foil. Bake  in a preheated 325° oven for 1 hour. Remove garlic and let it cool until you can handle it.
2. Combine water, pineapple juice, teriyaki sauce, soy sauce, and brown sugar in a medium saucepan over medium/high heat. DO NOT LET IT BOIL OVER IT CAN BE FLAMMABLE ! Stir occasionally until mixture boils then reduce heat until mixture is just simmering.
3. Squeeze the sides of the head of garlic until the pasty roasted garlic is squeezed out. Measure 2 teaspoons into the saucepan and whisk to combine.Add remaining ingredients to the pan and stir.4. Let mixture simmer for 40-50 minutes or until sauce has reduced by about1/2 and is thick and syrupy. Make sure it doesn't boil over.Pour over or brush on meat just before removing from the grill if you put it on before this it could burn.Makes 1 cup of glaze.

HINTS : the longer it simmers the better but DO NOT LET IT BOIL OVER IT CAN BE FLAMMABLE ! ALSO  do not brush on till you are almost ready to take off because it could burn if you put it on too soon.
I always serve extra for dipping in small ramekins or bowls.


Redneck Casserole

Ingredients:

Redneck Casserole
1 (28 ounce) can baked beans
6 -8 hot dogs
4 cups tater tots
1 cup sharp cheddar cheese, shredded

Directions:

1 Set your oven to 450 degrees Fahrenheit.
2 Dump can of baked beans (we use Bush's vegetarian) into a casserole dish. (We use a medium sized glass bowlish looking thing).
3 Set the dish aside.
4 Cut up hotdogs into bite sized pieces; add to casserole dish, and mix until dogs are well coated with baked bean sauce.
5 Cover the bean and dog mixture with tater tots. We usually use a couple handfuls; use as many as you'd like. Just make sure to cover the mixture completely.
6 Place the casserole dish in the oven for 1/2 an hour or until tater tots are golden brown.
7 When Redneck Casserole is all done, turn off the oven and sprinkle the top with cheese.
8 Redneck Casserole is completely done when cheese is melted and you just can't take it anymore; dig in!
9 (You can mix pretty much anything with this dish;
sour cream, ketchup, mustard, hot sauce, etc.).


Pepperoni Pizza Dip


Pepperoni Pizza Dip

 10 ounces, weight Mushrooms, Chopped
 8 ounces, weight Shredded Mozzarella
 8 ounces, weight Shredded Cheddar
 6 ounces, weight Chopped Black Olives
 1-½ cup Chopped Pepperoni
 1 cup Mayonnaise
 ½ cups Chopped Green Onions
 ½ cups Chopped Green Pepper (optional)
 1 jar Green Olives With Pimento



Cook the mushrooms in a sauté pan just until tender.

Combine the mushrooms and all the other ingredients in a large bowl. Mix.

Spray a 9×13-baking dish (or a deep dish pie plate) with cooking spray. Place mixture into baking dish and spread to even out. Bake at 350 for 25 – 30 minutes.

Serve with crackers, tortilla chips, or garlic toasts like we did!
You can also add or take away "toppings" based on your tastes. Enjoy!

*I laid my pepperoni out on a paper towel for 30 seconds in the microwave just to get out some of the grease, and then I chop it up. You will have to do a few batches.





I found this amazing recipe here
Warm Bean Dip AKA Texas Trash Dip (from above website)
Recipe adapted from: allrecipes.com
1 (8 ounce) package cream cheese, softened
1 cup sour cream
Texas Trash Bean Dip
2 cans (16 ounces, each) refried beans
1 packet taco seasoning
2 cups cheddar cheese, shredded
2 cups monterey jack cheese, shredded
DIRECTIONS:  Preheat oven to 350 degrees. Mix together cream cheese and sour cream in a large bowl. Mix in refried beans until combined. Stir in taco seasoning. (I put this in my food processor to make it easier on myself)
Spray a 9×13 baking pan with cooking spray. Spread mixture evenly into the bottom of the baking dish. Sprinkle the top with both cheeses. (I only did the top and it was still delicious)
Bake for 25-30 minutes, or until cheese in melted and slightly browned. Serve with tortilla chips.
** I also made the dip and ate it cold, without melting the cheese or popping it the oven. It was still amazing! I love versatile party treats!
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Banana Pudding Pie

Vanilla Wafer Crust (recipe below)
Vanilla Pudding (recipe below)
Whipped Cream (recipe below)
3-4 medium bananas, cut into slices
20 vanilla wafers plus more for decoration (see note)

Vanilla Wafer Crust:


2 1/2 cups (about 30) crushed vanilla wafers
1/2 cup butter, melted Vanilla Pudding:

3/4 cup sugar
1/3 cup all-purpose flour
2 large eggs
4 egg yolks
2 cups milk
2 teaspoons vanilla extract Whipped Cream:

1 cup heavy cream
1/4 cup powdered sugar
1/2 tsp. vanilla For the crust:
In a medium bowl, stir together crushed vanilla wafers and butter until blended. Firmly press on bottom and up the sides of a 9-inch pie plate.
Bake at 350° for 10 to 12 minutes or until lightly browned. Remove to a wire rack, and let cool 30 minutes or until completely cool.
For the pudding: Whisk together sugar, flour, eggs, yolks and milk in a heavy saucepan. Cook over medium-low heat, whisking constantly, 10-12 minutes or until it reaches the thickness of chilled pudding. (Mixture will just begin to bubble and will be thick enough to hold soft peaks when whisk is lifted. It must be thick and slightly bubbly to set up properly!) Remove from heat, and stir in vanilla.
Transfer to a medium bowl and cover with plastic wrap, making sure to press the plastic directly on top of the custard so it doesn't get a "skin" on it. Refrigerate til completely cool. (Can be made up to a day in advance.)
Whipped Cream: In a medium bowl, whip cream on medium high speed til soft peaks form. Slowly add the sugar and vanilla and continue to beat til thick and stiff. Don't overbeat or you'll have butter!
Assembly: Arrange half of the banana slices evenly over bottom of cooled crust. Spread 1/3 of cooled pudding over bananas, then layer with 20 vanilla wafers. Spread 1/3 more pudding over vanilla wafers, then add the remainder of the banana slices and cover them with the last of the pudding. Spread the whipped cream over the entire pie and decorate with more vanilla wafers if desired.
The layers from the bottom up should be: vanilla wafer crust, bananas, pudding, vanilla wafers, pudding, bananas, pudding, whipped cream
Refrigerate at least for 4 hours. Overnight is best. Consume within 2 days.
NOTE: It's best to prepare the pudding in advance to allow it to chill properly. If you prefer this pie be topped with a meringue then there's no need to refrigerate the filling.
Also I used an entire box of vanilla wafers for the pie. If you want to decorate with additional wafers then get a second box to be on the safe side.

Awesome Buffalo Chicken Beer Cheese Dip

Buffalo Chicken Beer Cheese Dip
Buffalo Chicken Beer Cheese Dip
Ingredients
  • 2 tbs olive oil
  • 3 boneless skinless chicken thighs, cut into small pieces
  • 8 oz sour cream
  • 16 oz cream cheese, softened
  • 3/4 cup Parmesan
  • 3/4 cup Mozzarella, plus ½ cup mozzarella for top
  • 1/3 cup Franks Red Hot Sauce (or similar  )
  • 2/3 cup IPA beer (India Pale Ale or similar)
  • 1 tsp garlic powder
  • 2 tbs cornstarch
  • ½ cup blue cheese crumbles

Directions
  • Preheat oven to 350
  • Heat the olive oil in a large pan over medium high heat, add the chicken and cook until browned, about 5 minutes.
  • In a food processor, add the sour cream, cream cheese, Parmesan, 3/4 cup mozzarella, Franks Red Hot, beer, garlic powder and cornstarch, process until well combined, about 5 minutes.
  • Pour into an oven safe dish. Stir in chicken pieces, sprinkle with remaining mozzarella.
  • Bake until warm and cheese is bubbly, about 15 minutes.
  • Remove from oven, sprinkle with blue cheese and serve warm with chips.

SERVINGS
10
YIELD
1 loaf 
INGREDIENTS 

1⁄2 cup butter
1 cup sugar
2 eggs, beaten
4 bananas, finely crushed
1 1⁄2 cups flour
1 teaspoon baking soda
1⁄2 teaspoon salt
1⁄2 teaspoon vanilla

DIRECTIONS

Cream together butter and sugar.
Add eggs and crushed bananas.
Combine well.
Sift together flour, soda and salt. Add to creamed mixture. Add vanilla.
Pour into greased and floured loaf pan.
Bake at 350 degrees for 60 minutes.
Keeps well, refrigerated.

Cheese, Potato & Smoked Sausage Casserole (A Classic)


INGREDIENTS

SERVINGS 4-6 UNITS US
3 cups idaho potatoes, peeled, boiled and cut into cubes when cool, approx. 1 lb
4 tablespoons butter
4 tablespoons flour
2 cups milk
1⁄2 teaspoon salt
1⁄4 teaspoon pepper
1⁄2 lb Velveeta cheese, diced
1⁄2 cup sharp cheddar cheese, shredded
1 lb skinless smoked sausage (Eckrich is my favorite brand)
1⁄8 teaspoon paprika
DIRECTIONS

Cut skinless smoked sausage in half, lengthwise, and then chop into 1/2 inch "half moon" cuts. Cook in a frying pan for about 15 minutes, turning frequently to SLIGHTLY brown.
Meanwhile, put cooked & diced potatoes in 2 quart casserole. Add cooked meat and give it a gentle toss.
Mix all remaining ingredients (except for shredded cheddar cheese & the paprika) in a saucepan over medium heat until warm, melted and smooth. (Use a whisk and stir constantly.).
Pour white/cheese sauce over potatoes and meat. Sprinkle shredded sharp cheddar cheese on top, and then sprinkle paprika evenly over the top.
Bake in preheated 350°F oven for 35-45 minutes (watch, until golden brown on top).
NOTE: You can substitute: 1/2 lb. hot dogs, sliced into 1/2-inch slices OR 1/2 lb. ham diced into 1/2-inch dices OR 12 oz. can of Spam diced into 1/2-inch dices, instead of the smoked sausage.

Southern Grits Breakfast Casserole


Ingredients
6 cups water
TIP! To enhance the flavor of your dish, use Chicken Broth in place of water 
2 cups uncooked grits 
1/2 cup butter
3 cups shredded Cheddar cheese
1 pound ground pork sausage
12 eggs
1/2 cup milk
salt and pepper to taste


Prep 
15 m 
Cook 
45 m 
Ready In 
1 h
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a large baking dish.
Bring water to a boil in a large saucepan, and stir in grits. Reduce heat, cover, and simmer about 5 minutes, until liquid has been absorbed. Mix in 1/2 the butter and 2 cups cheese until melted.
In a skillet over medium-high heat, cook the sausage until evenly browned. Drain, and mix into the grits. Beat together the eggs and milk in a bowl, and pour into the skillet. Lightly scramble, then mix into the grits.
Pour the grits mixture into the prepared baking dish. Dot with remaining butter, and top with remaining cheese. Season with salt and pepper.
Bake 30 minutes in the preheated oven, until lightly browned.