Breakfast Casserole

8 eggs
6 sliced bread, cubed
1 c. sharp cheddar
2 c. milk
1 t. salt
1 t. mustard
1/2 bar cream cheese
1-2 cans green chilies
1 pound sausage, cooked (We like Jimmy Dean’s maple sausage)

Beat eggs, milk, 1/2 cheddar, salt, mustard, cream cheese and chilies together. Mix well. Add cooked sausage. Put cubes of bread in 13X9″ baking dish. Pour mixture on top. Cover with rest of cheese. Can refrigerate over night before cooking. Bake at 350 degrees for 30 minutes. Wonderful!! Such a great make ahead breakfast recipe. ALWAYS a HIT!

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Petits Fours

1 c. shortening
2 c. sugar
3 c. all purpose flour
2 t. baking powder
3/4 t. salt
1 c. ice water
1 1/2 t. clear imitation butter flavor
1 t. vanilla extract
3/4 t. almond extract
4 egg whites
1/2 t. cream of tarter
10 c. sifted powdered sugar
1 c. water
3 T. light corn syrup
Creamy Decorator Frosting:
2 c. sifted powdered sugar
1/4 c. plus 2 T. shortening
2 T. milk
1/2 t. vanilla OR almond extract
dash of salt
paste food coloring

Beat shortening at medium speed in mixer, gradually add 2 c. sugar, beating well. Combine flour, baking powder and salt; slowly add to shortening mixture alternating with 1 c. ice water. Mix batter at low speed, stirring in flavorings.

Beat egg whites and cream of tarter at high speed until peaks form. Gently fold into batter. Pour batter into two greased 8 inch square pans. Bake at 325 degrees for 40-43 minutes. Cool in pans on wire racks for 10 minutes. Remove from pans and cool completely on wire racks. Cover and freeze until firm.

Trim crusts off surfaces, making sure the tops of cakes are flat. Cut each cake into 16 1 3/4″ squares. Place squares 2 inches apart on wire racks over a jellyroll pan.

Combine 10 c. powdered sugar, 1 c. water, 3 T. light corn syrup and vanilla or almond extract in a large sauce pan. Cook over low, until heated through and smooth. Pour warm icing over cakes, completely covering top and sides. If necessary, reheat icing. Ice each cake a second time.

Decorate as desired with Creamy Decorator Frosting:
Combine 2 c. powdered sugar, 1/4 c. plus 2 T. shortening, 2 T. milk, dash of salt and 1/2 t. vanilla or almond extract. Beat with a mixer until smooth. Separate and color with desired colors. Use your favorite decorating bag and tip to make them your own! From The Ultimate Southern Living Cookbook.

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A Cajun Christmas Recipe

Cajuns don’t celebrate Christmas without all the “fixins”. Every year I am responsible for either dirty rice or jambalaya. I’ll share my jambalaya recipe with you today.

Ingredients:

  • 3 cups of chicken (dark meat is best)
  • 3 links of sausage (cut up)
  • 1/2 onion (diced)
  • 3 celery stalks (diced)
  • 1 red bell pepper (diced)
  • 7 cloves of garlic (chopped)
  • 1/2 bunch of green onions/scallions (chopped)
  • Seasoning (salt, black pepper, red pepper, parsley) to taste
  • 3 1/4 cup water
  • 2 cups rice (washed)
  • 3 tablespoons of oil (preferably bacon grease)

Directions:

Preheat oven to 350°. Cut chicken up into chunks. Wash and pat dry. Season with salt and black pepper. In a large cast iron dutch oven, heat up 3 tablespoons of oil on medium to high heat. Once it is heated add the chicken and sausage, saute until brown. Remove meat from the pot. Add bell pepper, celery, and onion. Saute until onions are nearly translucent. Add garlic, green onions, and parsley. Add 3 1/4 cup of water to the pot immediately after. Put chicken-sausage mixture back in the pot. Add rice. Stir. Temporarily turn up the heat and allow it to come to a boil. Cover tightly and place into preheated oven. Cook for 45 minutes. Stir only once halfway through cooking time. Serves 6 dinner helpings or up to a dozen holiday size samplings.

C’est Bon!

Amy Bayliss

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Christmas Cake Custard

4 c. cubed pound cake
1 qt. light cream
7 medium eggs
1 c. sugar
1/4 t. vanilla
1 T butter
pinch of nutmeg
Brandy sauce:
1/2 pound butter
1 pound dark brown sugar
2 lemons (juice and zest)
2 eggs (beaten)
1/2 c. apricot brandy

Beat eggs. Heat cream in microwave ’til warm. Add rest of ingredients, except pound cake.

In 12X8X2″ pan spread the cakes cubes evenly on bottom. Pour liquid over the top and press down to soak up the liquid. Bake for 50 minutes in a water bath (put this pan in a larger pan with water in it) in 350 degree oven.

Remove and cover with brandy sauce…topped with whipped cream.

Brandy sauce:
Place 1/2 pound butter, 1 pound dark brown sugar, 2 lemons (juice and zest) and 2 eggs (beaten) in heavy sauce pan and cook on med-hi heat for 5 minutes. Remove from heat and cool. Then add 1/2 cup Apricot brandy.

From Chris’ Mom. Good on any holiday cake! Chris brother even likes it on bread.  A wonderful recipe for Christmas gatherings!

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Texas Gold Bars

1 Box Duncan Hines Butter Golden Cake Mix
4 eggs, beaten (used separately in two parts)
1 stick butter, softened
8 oz. pkg. cream cheese
1 1 lb. box powdered sugar
1 t. vanilla

Mix together cake Mix (just the mix, not the additional things in the recipe to make the cake) and 2 eggs. Pat into greased and floured 13 X 11″ baking dish.

Mix butter, cream cheese, powdered sugar, vanilla and 2 eggs and pour over batter.
Bake at 325 degrees for one hour. Cut into squares and share! Can freeze.

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Turkey Tetrazzini

1 can sliced mushrooms
1/2 c. thinly sliced onions
1/4 c. margarine
1/4 c. flour
2 c.chicken broth (or turkey broth, if you saved some)
1 c. light cream
1 t. salt
1/4 t. pepper
1 8 oz pkg spaghetti, cooked and drained (wonderful if you have some broth to boil this in!)
3 c. diced turkey
1/2 c. shredded Monterrey jack or cheddar cheese

Lightly brown mushrooms and onions in margarine. Stir in flour and cook ’til bubbly. Stir in broth and cream. Add salt and pepper. Cook, stirring frequently until mixture boils. Pour the sauce over cooked spaghetti. Add turkey and mix well. Pour into 13X9″ baking dish and sprinkle cheese on top. Bake at 400 degrees for 20 minutes or until bubbly. This is a GREAT recipe for all that leftover turkey!  From my friend Melissa R.

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Rose’s Buttermilk Pie

1 1/2 c. sugar plus 3 T. for meringue
6 T. cornstarch
1/4 t salt
2 c. buttermilk
3 egg yolks (reserve 3 egg whites for meringue)
2 T. butter
1 t. vanilla (or lemon juice, if you like tart)
1/4 t. cream of tarter
Pillsbury pie crust, baked and cooled

Mix 1 1/2 c. sugar, 6 T. cornstarch, and 1/4 t. salt in large microwavable bowl. Add: 2 c. buttermilk and microwave on high for 4 minutes. Stir well with a wire whisk. Microwave on low for 5-6 minutes and stir again with whisk for 2 minutes.

Add 3 beaten and strained egg yolks. Remove and stir in 2 T. butter and 1 t. vanilla or lemon juice (if you like tart). Pour into a cooled, baked pie shell. Top with meringue and brown.

Meringue: 3 egg whites, whip in glass bowl. After whipped, add 3 T sugar and 1/4 t. cream of tarter. Cover pie to edge of crust and brown in broiler until just browned.

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Plum Pie

The is a Smith family special recipe. It brings out the best in people (laughter) and the worst (stealing someone else’s pie).

1/2 c. flour
1 1/2 c. plus 1/2 c. sugar
1/2 c. milk
1/2 t. baking powder
2 c. plums, pitted
1/2 stick butter

In sauce pan boil plums, 1 1/2 c. sugar and butter for two minutes. Pour into 9X11 inch baking dish. Blend together flour, 1/2 c. sugar, milk and baking powder. Drop by teaspoonfuls over plum mixture. Bake in 350 degree oven for 35 minutes. Serve with a scoop of vanilla bean ice cream.

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Fruit Dip

2 bars cream cheese
1 c. sour cream
1/2 c. sugar
1/2 c. brown sugar
1/2 t. maple flavoring

Beat cream cheese until smooth. Add sour cream, sugar, brown sugar and maple flavoring and beat until smooth. Use for any kind of fresh fruit that you enjoy! From my sister-in-law Carol, which she made for her daughter, Shaina’s wedding. My Chris loved it!

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