Red Beans and Rice

2 T olive oil
1 c. chopped onion
1/2 c. chopped celery
1/2 c. bell peppers
1 lb andouille sausage, diced into small pieces. (andouille is spicy, so if you prefer less heat, use smoked sausage)
1 T minced garlic
2 c. chicken stock
5 c. water
1 1/2 tsp creole or Cajun seasoning
1 tsp sea or kosher salt
pepper to taste
1 lb dried red beans (If making in soup pot or crockpot, soak beans overnight before using)


In large pot, heat olive oil. Sauté onions, celery, and peppers. Cook until tender and caramelized. Add in sausage, brown. Add in minced garlic and cook for a minute or so. Turn heat up, add chicken stock, water, and seasonings. Stir in red beans. Bring liquid to boil, then turn down to a simmer. Simmer 2-3 hours until beans are tender. Add salt and pepper to taste. Take beans and mash against side of pan. Smashing the beans will help make a gravy like consistency and thicken the dish. Not all the beans need to be mashed, just enough to thicken dish. Serve over white or brown plain rice.


To use instant pot, sauté ingredients on saute function in pot, just as you would stovetop. After adding all ingredients, including liquid and beans, cook on manual pressure for 35-40 minutes. Smash beans and serve.

German Chocolate Pie

1 unbaked pie crust.
1/2 c melted butter
1 c. sugar
1 tsp. vanilla
2 eggs
3/4 c flour
1/3 c. cocoa
1/2 c. semi-sweet chocolate chips
1/2 c chopped pecans


Topping
1 can sweetened condensed milk
3 egg yolks, lightly beaten
1/2 c. butter
1 tsp. vanilla
1 1/2 c. flaked coconut
3/4 c. chopped pecans


Combine melted butter, sugar, and eggs until blended. Stir in flour and cocoa until smooth. Stir in chocolate chips and pecans. Pour into pie crust and bake at 350 for 25-30 minutes. Center should not jiggle. Cool completely. Meanwhile, make topping by stirring condensed milk, egg yolks, and butter in saucepan. Cook over medium-low heat, whisking constantly until thick and bubbly. Remove from heat and stir in vanilla, coconut, pecans, and a pinch of salt. Cool before spreading over pie.

Greek Veggie Pizza

1 can crescent rolls
6 oz cream cheese, room temp
1/4 c. sour cream
2 tsp lemon juice
1 tsp dill
1/2 tsp garlic powder
2 c. diced cucumbers, tomatoes, red onion, Kalamata olives, green olives, black olives
6 oz crumbled feta cheese


Press rolls evenly into 8x8 pan, bake and cool. Mix cream cheese, sour cream, lemon juice, dill, and garlic until smooth. Spread over crust, top with vegetables. Sprinkle feta over top, serve. To fit a 9/13 pan, just double recipe.

Alabama White BBQ Sauce

1/2 c mayonnaise
1 T water
1 T lemon juice
2 T apple cider vinegar (If don't have, can use regular vinegar)
1/4 tsp salt
1/2 tsp pepper
1 tsp dried mustard
1 tsp garlic powder
1/2 tsp paprika
smidge of cayenne for a tiny bit of heat.


Mix together. It's better if you let it sit in fridge for an hour or longer. Our favorite way to eat this is to put on chicken thighs on the grill. Very yummy!

Molten Chocolate Mug Cake

Makes one serving, cooks in microwave!


1/4 c. flour
1/4 c. sugar
2 T cocoa powder
1/2 tsp baking powder
pinch salt
3 T melted butter
3 T whole milk
1 smallish egg
splash vanilla
1 oz broken up chocolate of choice (We usually use 10ish chocolate chips, or a couple squares of a hersheys bar)
1 T water


In a large mug, use fork to mix flour, sugar, cocoa, baking powder, and salt. Add in melted butter, milk, egg, and vanilla. Mix well to combine, make sure flour is mixed off the bottom. Place chocolate pieces in the center- Don't Mix or push down! It sinks as it cooks. Drizzle T water on top of batter, do not mix. Cook in microwave for 1 minute, 15 seconds. Don't overcook, sides should look done, center should look a bit wet. Let cook for a minute, add ice cream or whipped cream.

PF Chang's Lettuce Wraps

1 T olive oil
1 lb ground chicken
2 T minced garlic
1 onion, diced (I don't use any onion)
1/4 c. hoisin sauce
2 T soy sauce
1 T rice wine vinegar
1 T grated ginger (or 1/2 tsp powdered ginger)
1 T sriracha (skip if you don't want spice)
2 green onions, sliced.
1 can water chestnuts, drained and diced
salt and pepper to taste


Lettuce- original recipe calls for butter lettuce, but I usually use Romaine


Heat olive oil and add onions, cook until almost translucent. Add ground chicken, crumble as cook. When almost cooked, add flavor ingredients. When combined and warmed through, add water chestnuts and cook for 2-3 minutes. Add salt and pepper to taste. To serve, spoon chicken mixture into center of lettuce leaf, eat taco style.

Seared Ahi Tuna

2 tsp. fresh ginger, minced
2 T minced garlic
1/4 c. soy sauce
1/2 c. olive oil
1/4 c. lemon juice
Sesame seeds


Mix above ingredients to make a marinade. Marinade tuna steaks in mixture for 10 minutes each side. Tuna absorbs the marinade very quickly, so don't leave them in for too long. Sprinkle sesame seeds over tuna. Place leftover marinade in saucepan with 1 T cornstarch and 1/4 c. water. Mix and simmer until thickened. To cook tuna- I like a grill, but can also do on a cast-iron skillet. Either way, preheat it very hot, and make sure grill is clean and tuna won't stick. Sear tuna on high heat for about 1 1/2 minutes on each side. Tuna should stay rare/pink in middle. Serve with sauce.

No-Drip Popsicles

1 package Jell-O
2 cups water
1/4 c. sugar


Bring 1 c. water to boil, stir in jello and sugar, stir to combine. Stir in one cup cold water. Pour into popsicle molds and freeze for 3-4 hours. When read to eat, run mold under hot water to loosen.


Jolly Rancher jello flavors are our favorite!

Fruity Pebble Cookies

1/2 c. butter, softened
 3/4 c. brown sugar
1 tsp vanilla
1 egg
1 box instant pudding mix (small)
1/2 tsp baking soda
1/4 tsp salt
1 1/4 c. flour
1 cup white chocolate chips
2 c. Fruity Pebbles


Cream butter and brown sugar. Mix in egg and vanilla until smooth. Add pudding mix, baking soda, and salt. Add in flour and mix, then stir in white chips and fruity pebbles. Chill dough for about 30 minutes. Scoop onto baking sheet, cook at 350 for 9-11 minutes.

Cornbread Salad

1 can Kidney beans- Pour in bottom of the bowl, juices and all.
Corn Bread- Make one recipe/pan. Can use box or homemade. Crumble and layer on top of beans.
1 can Mexi-Corn, drained- Layer on top of corn bread.
diced green onion- Layer over Corn
1 lb crumbled bacon- Layer over green onion.
2 c. Shredded cheddar cheese- Layer green onion.
1 1/2 mayo
1/2 c pickle juice- pour over top


*Mix mayo and pickle juice, pour over top of all layers. Let sit in fridge until ready to serve. Just before serving, mix all layers together.

Shrimp and Grits

Grits:
3 c water
2 1/2 c milk
1 1/4 c ground grits
**I prefer quick grits to make this a weeknight dinner. If using quick, just mix per directions on container. Make 4 servings.
3 T Cream Cheese
1/4 tsp hot sauce
1/4 tsp garlic powder
2 T butter
salt and pepper to taste


Make grits, add rest of indredients and heat on very low until cheese is melted.


Shrimp/Sausage


1 Package Andouille (or Polish or Smoked) Sausage
1 bag frozen shrimp
1 tsp. Creole or Cajun Seasoning
1/2 tsp parsley


Slice sausage into 1/2 inch medallions, saute until cooked and slightly brown. If using pre-cooked shrimp, add straight into sausage, add seasoning, and saute until warm through. **If using uncooked shrimp, thaw and peal. Remove sausage to plate and leave grease, sauté shrimp with seasoning until pink and cooked, add sausage and saute a few more minutes.


Serve shrimp and sausage over the cheese grits.


*Could also add diced chicken breast in addition or replacement to shrimp.

Slow Cooker Hot Chocolate

2 cups 1/2 and 1/2
1 can Sweet Condensed Milk
12 oz bag Semi-Sweet Chocolate Chips
1/4 c. cocoa powder,
6-8 cups 2% milk, more to taste
2 tsp vanilla (or mint)


Whisk all ingredients except Chocolate Chips in crockpot until well mixed. Add in chocolate chips, cook on high until melted and combined. Stir often to break up chocolate chips. Turn to warm and serve.

Mint Brownies

Crust:
1 c. sugar
1/2 c. butter
4 eggs
1 can (1.5 cups) Hershey syrup
1 c flour
1/2 tsp baking powder

Cream sugar and butter. Add eggs and syrup and stir well. Mix in flour and baking powder. Bake at 350 for 20 minutes. Chill.

Filling:
1/2 c. margarine
2 c. powdered sugar
2 T milk
1 tsp peppermint extract
green food color

Mix all ingredients together, put on top of cooled crust, chill.

Top:
1/2 c. margarine
6 ox chocolate chips
Melt together, put on top of filling. Chill.