Banana, sliced
Strawberries, sliced
Chunks of pineapple
Whip cream
Pecans broken
Cherries
Optional extra topping
1 large cream cheese, soft
1 stick of butter, soft
1 package of powdered sugar
Blend together
Layer fruit
Extra topping on top of fruit
Cover with whip cream
Top with nuts and cherries
Buttermilk cornmeal mix (Jimbo uses Martha White) 5 lb bag
1 jar lemon pepper seasoning
1/4 jar garlic salt
1/4 jar onion powder
Add extra salt and pepper if you want
Place in a large zip lock bag and store in refrigerator and best after a few days
3 cans of crescent rolls
1 cup sugar
3 T cinnamon
4 T butter
1/4 cup brown sugar
Mix your sugar and cinnamon together in a small bowl
Roll small 1 1/2 inch balls with your crescent rolls
Place them in your bowl of cinnamon and sugar coating well
Place them in a tube pan, stack up until all is used
Melt butter, brown sugar, and water in microwave until melted
Pour over balls
Place in over at 325 degrees for 35 to 45 minutes
I like extra butter on the top too
Serve warm
1 unsliced loaf of sourdough bread
12-16 oz. Monterey Jack Cheese, thinly sliced
1 stick of butter, melted
1 med. onion diced
2 tea seasonings of choice
Preheat oven to 350 degrees
Cut bread lenghtwise and widthwise Without cutting through the bottom crust. This can be a little tricky going the second way but just keep cutting!
Place on a foil lined glass dish. Insert cheese between cubes. Combine melted butter, seasonings, and onion In a bowl. Drizzle over bread. Wrap in foil, place in oven for 15 minutes covered. Take cover off and cook another 10 minutes. Serve while hot.
4 lbs. of seedless red grape, washed
Mix together with mixer
5 oz. cream cheese
5 oz. sour cream
1 1/4 T. Vanilla
Fold in grapes
3/4 cups Splenda brown sugar blend
1 1/4 cups chopped pecans
Mix and use 1/2 in salad and top off with other 1/2
Place in a large bowl
2 lbs. Green Grapes
2 lbs. Red Grapes
4 oz. Cream Cheese
4 oz. Sour Cream
1 tea. Vanilla
Mix three with mixer
Fold in Grapes
1 cup Brown Sugar
1 Cup Chopped Pecans
Mix together and use 1/2 in salad and the rest as topping.
10 to 12 servings
1 loaf sourdough bread, unsliced
16 oz. monterey jack cheese, thinly sliced
1/2 cup melted butter
1/2 cup green onions finely diced (use the entire onion)
2 tsp poppy seeds
Preheat oven to 350 degrees
Cut the bread lengthwise and widthwise without cutting throught he bottom of the crust. Place on foil lined baking sheet. insert cheese slices between cuts. combine butter, onion, and your poppy seeds and drizzle over bread. Wrap in foil, place on baking sheet. bake 15 minutes. Unwrap the bread and bake additonal 10 minutes or until your cheese in melted.
2 - 8 oz. cream cheese (soft)
1 cup butter (soft)
1 tea almond extract
1 1/2 cups powdered sugar
4 Tablespoons brown sugar
1 1/2 cups mini chocolate chips
1 1/2 cups chopped pecans
gramham crackers
fresh whole strawberries
Beat with mixer cream cheese, butter and extract, add sugars until smooth. Stir in chips. Cover and refrigerate for 3 hours. Make a ball or place in a round bowl. I f you use plastic wrap to shape into a ball it helps. Roll into your pecans. Serve with cracker and place whole strawberries on plate with crackers.
1/2 cup butter
1 bunch green onions, diced
1 small yellow or orange bell pepper, diced
1 lb. of frozen crawfish tails, thaw but do not drain
2 T minced garlic
1 4 oz. diced pimiento, drained
2 T creole seasoning
1 8 pz. Cream cheese, soften
Melt butter in pan, add onion and bell pepper until tender. Add crawfish along with other ingredients. Stir until all is smooth on low heat. Serve on crackers or bread of choice.
2 cups chopped pecans
3 cups self rising flour
2 cups sugar
1 tea. Ground cinnamon
3 large eggs, beaten slightly
1 1/2 cups apple sauce
1 8 oz. can crushed pineapple, do not drain
3/4 cup of canola oil
1 1/2 tea almond extract
GLAZE
4 oz. cream cheese, soft and cubed
2 cups powdered sugar
1 tea vanilla extract
1 1/2 T milk
Preheat oven to 350 degrees
Mix cake batter altogether and place in a greased Bundt pan for 1 hour or until toothpick comes out clean.
Cool cake for 10 minutes then remove from pan. Cool completely.
GLAZE: mix ingredients until smooth. Pour over cake. I like to add extra pecans to the top too.
1 package of cooked frozen meat balls (I make my own if I have time)
1 box of penne pasta (or your choice)
1 package cheese of choice ( I get the mixed bag)
2 T bread crumbs
1/4 cup grated parmesan cheese
1/2 cup of sliced almonds
1 jar marinara sauce or meatless spaghetti sauce
Preheat oven to 350 degrees. Cood pasta and drain. In glass baking dish layer spaghetti sauce, then pasta, meat balls, then your mixture of your cheeses, almonds and bread crumbs. Repeat layers. Watch to make sure you do not let your cheese on top burn, might need to cover if your oven heats to fast.
I also love to always throw in some garlic, it’s good for you!
1 cup corn or rice flakes crushed
1 T parsley
1 lb. chicken breast strips (about 3 inches long)
1/3 cup blue cheese dressing
2 tea. water
2 tea hot sauce
mix together and roll chicken into mixture. freeze for 2 hours. Remove and place frozen chicken on greased baking sheet at 375 degrees for 18 minutes or until golden brown. Serve with additional blue cheese and celery sticks. great to fix ahead for a quick fix for company
1/2 cup ginger conserve (just means cook some ginger root and use the juice)
1/2 cup whole grain mustard
1 T olive oil
1 T garlic minced
1 T soy sauce
2 bags of smoked cocktail sausages
Mix all together and coat sausages. Bake 20 to 30 minutes or until brown, turning once.
3 T chives
3 T basil
2 T parsley
1 - 8 oz. cream cheese (soften)
1 - 4 oz. goat cheese
1/2 tea. pepper
1 clove of minced garlic (I like a little more myself)
Mix all together with mixer until smooth. Form into ball or just place in a small bowl
serve with crackers of choice
Large bag of peppermint candy canes and place in a zip lock bag to crush into pieces
White Chirardelli chocolate chips
Peppermint oil
Melt your chocolate in microwave
Add peppermint candy
two to three drops of peppermint oil
place on cookie sheet. Let cool.
break into pieces
Large head of broccoli, cut into florets
Meat from 3 pound chicken or turkey cut up into 1 inch pieces
Black pepper to taste
1 -10 1/2 oz. cans of cream of chicken soup
1/2 cup mayonnaise
Jucie of 1/2 lemon
1 cup grated cheddar cheese
1 cup herb-seasoned bread stuffing
1/2 stick of butter, melted
Steam broccoli for 3 minutes and drain. Don’t overcook. Arrange broccoli across the bottom of 9 x 13 glass dish. Arrange chicken or turkey pieces evenly over broccoli. Sprinkle with pepper. Combine soup, mayonnaise, and lemon juice. Pour over top then drizzle with melted butter. Bake until brown and bubbly 350 degrees for about 25/30 minutes. Do not overcook.
1 bag of small waffle pretzels
2 bags of rolos (candy)
large bag of pecan halves
Oven at 300 degrees
Place pretzel with a rolo on each one on a baking sheet.
Place in oven for 3 minutes. remove and immediately place one pecan half on each rolo.
Let cool
2 boxes of Linguine, cooked
2 lbs. shrimp, cleaned and cooked
2lbs. crawfish, cleaned and cooked
2 lbs. polish sausage, sliced and
1 yellow bell pepper, chopped
1 green bell pepper, chopped
2 lbs. mushrooms, sliced
1 vidalia onion, chopped
4 jars of parmesan garlic alfredo sauce
Mix together and heat in oven for 30 minutes at 350 degrees.
Season to taste
3 T butter
3 T flour
3 cups milk
1/2 cup parmesan cheese
1 package frozen chopped spinach, thawed, drained
1 cup cottage cheese
1 cup shredded mozzarella cheese divided
1/8 tea ground nutmeg
9 lasagna noodles, cooked and drained
1/2 lb medium shrimp peeled and cooked
2 cans crabmeat, drained, flaked
Preheat oven 350 degrees
melt butter in pan on medium heat. Whisk in flour until blended. Gradually stir in milk. Bring to a boil. Simmer for 3 to 5 minutes or until it starts to thickened. Stir in Parmesan, set aside, mix spinach, cottage cheese, 2/3 cup of mozzarella an nutmeg.
Spread 2/3 cup of parmesan sauce into bottom of 13 x 9 pan. Conver with 3 lasagna noodles and layers of half each of the shrimp, crabmeat and spinach mixture. Top with 2/3 cup of the remaining parmesan sauce. Repeat layerd, starting with the noodles. tope with remaining noodles, parmesan cheese sauce and mozzarella and cover.
Bake 45 minutes uncovering after 25 minutes. Let stand 10 minutes before cutting
1 package of Macaroni & Cheese dinner, Old World Italian Sauce with Parmesan and Romano Cheese
2 T butter
1 lb. cut bit size chicken breast
1/2 cup milk
1 tomato chopped
2 T frest basil chopped
1 T grated Parmesan Cheese
1/2 cup shredded Mozzarella Cheese
Bread crumb topping
Cook Macaroni & Cheese as directed on box and drain
Melt butter in large skillet on medium heat. Add chicken, cook and stir 5 minutes or until evenly browned. Stir in seasoning mix as directed on box until well blended.
Gradually stir in milk, cook and stir 3 to 4 minute or until sauce bubbies and thickens. Stir in contents of Cheese Sauce pouch, cook and stir on low heat 2 minutes or until mixture is well blended.
Drain macaroni (do not rinse) and add to chicken mixture with tomatoes, basil and parmesan. Cook and stir 2 minutes or until heated through. Pour into 1 1/2 quart casserol. Top with mozzarella and bread crumb topping.
Bake 5 to 10 minutes until mozzarella is melted.
Bake at 425 degrees