LIL  KARYN'S  MEATLOAF 

   This meatloaf has some unusual ingredients,
but, don't let that fool you; it is delicious. It is
my favorite meatloaf recipe .

Meatloaf ingredients:
1½ lbs. ground chuck 
1 sm. onion, chpd. fine
¼ sm. bell pepper , chpd. fine
½ c. quick cooking oatmeal
1 egg
¼ c. sweetened condensed (not evaporated)
1 can tomato paste 
salt & pepper, garlic powder

Spray an 8x8'' pyrex dish with Pam cooking 
spray.
In a large bow, mix all of the above and shape
into a tall loaf , in the pyrex dish. 
Using your fingers, poke holes into the 
meatloaf.
Glaze:
1 sm. can tomato sauce 
2 Tbsp. worcestershire sauce 
½ c. brown sugar 

Mix the glaze and pour it into the holes in
the meatloaf .  

Bake 350° for 1 hour or until firm, when 
you stick a knife into it.  
~Enjoy 
~Tami 

                                       
SHAWNEE'S HOT FUDGE SAUCE

 9  TBSP. REAL BUTTER  
½ C. COCOA

3 C. GRANULATED  SUGAR OR TURBINADO 

 

13 OZ. EVAPORATED SKIM MILK 
1 TBSP. PURE VANILLA EXTRACT 

Melt butter, let cool a little bit , then , add cocoa .
Stir well. 
Add 1/3 cup of sugar at a time . 
Slowly add evaporated milk. 
Bring to a boil over medium heat  and boil 
it for 5 minutes, stirring often. 
Remove from the heat , and add Vanilla. 

Makes one quart . 


This Hot Fudge Sauce is so delicious .  Warning, you will want to eat it by 
the spoonful.  You can use it on Ice Cream, Cake , Brownies , Peanut Butter
 Sandwiches , Fruit Salad , Pancakes, Waffles or anything your heart desires , like , a spoon.

                ~Enjoy~

                           ~Tami 

CHICKEN , SAUSAGE & TASSO SAUCE PIQUANT

       CHICKEN , SAUSAGE & TASSO SAUCE PIQUANT

1 fryer , cut into 10 pieces ( cut the 2 breast halves in half )
Tony Chachere's Creole Seasoning
oil for sauteing
1 lb. Cajun , smoked , pure pork sausage, cut into ½" pieces
½ lb.  of  Cajun, smoked pork Tasso  ( hickory smoked pork tenderloin )
1 med. onion , chopped fine
1 bell pepper , chopped fine
2 celery ribs, destrung, chopped fine
2-3 large bulbs of garlic, minced
tomato paste
1 cup water @ a time
1 tsp. parsley flakes
1 tsp. garlic powder

Cut fryer , season pieces of chicken with Tony Chachere's Creole Seasoning .
 In a large , heavy Magnalite Dutch Oven pot, heat
oil and saute 4 pieces of chicken at a time; removing each piece as they become
browned .   Once all the chicken has been browned , saute the sausage and tasso .
Remove to a bowl using a slotted spoon,  after sauteing for 2-3 mins. , and add all
the vegetables to the pot ; saute til softened .
Add  half the can of tomato paste and continue to saute for 1 min. over medium
heat.  Pour 1 cup of water in and stir to thin out the tomato paste .
The tomato gravy should be thin , but , not too thin.


If needed add the remainder of the tomato paste and more water.
Season with Tony's seasoning , parsley and garlic powder .
Let simmer for 30 mins. .
Serve over rice .  Serve with garlic french bread .

I hope you enjoy this recipe .  It is a very delicious Cajun dish , that my late Mom used to cook for our family when I was growing up.

Thanks for stopping by my blog.
~ Tami

          WALNUT  CHICKEN  STIR FRY

This is such a delicious stir fry. Chinese food 
is one of my favorite Ethnic Foods. I have had 
this recipe in my recipe file of Favs for 23 years. 
It's so easy and so good! 

~Recipe~

5 T. Crisco oil, divided 
5 tsp. soy sauce,low sodium,divided 
3 tsp. cornstarch,divided 
2-3 chicken breasts,boneless,skinless, 
cut into 1" pieces 
1/2 c. chicken broth,low sodium 
1/2 tsp. fresh ground ginger 
1/2 tsp. dried,crushed red pepper 
1 med. onion,cut into 1" strips 

1 clove garlic,minced 
1/2 lb. broccoli,cut into 1" pieces 

2 green onions , chpd into 1" pieces, white part included 
1 red bell pepper, cut into 1" pieces 

1/2 c. chopped walnuts

                            Hot cooked rice 

Mix 1 T. Crisco oil, 2 tsps. soy sauce, 
and 1 tsp. cornstarch in small bowl. 
Stir in chicken to coat. Cover and 
refrigerate 30 mins. 

Meanwhile, mix chic. broth,ginger,remaining 
3 tsps. soy sauce and 2 tsps. cornstarch. 
Set aside. 

Heat remaining Crisco oil in large skillet. 
Stir fry refrigerated chicken mixture and 
dried red pepper over med. heat till chicken 
is no longer pink. Remove chicken from the 
skillet until tender. Add chick.en and broth. 
Cook, stirring constantly, until thickened. 
Stir in walnuts. 
Serve with rice. 
4 servings 

                                 ~Enjoy~ 
                                  ~Tami
                                     

          CAJUN  POTATO  SALAD

3 very large potatoes, peeled & cut
   into med. lg. potatoes
1 tsp. real mayonnaise; not the 
    sugary kind (never, ever ! )
6-8 lg. Eggs, boiled, peeled, yolks 
   put into a sm. bowl, whites chpd. & 
    put into bowl with potatoes.
1 T. onion, minced, placed in 
    a lg. bowl, set aside.
    Salt & Pepper
    Tony Chachere's Creole Season-
     ing
1  tsp. yellow mustard
1/3 C. real mayonnaise, or a bit
      more 

In separate pots, boil potatoes 
with a dash of salt and boil eggs 
with a dash of salt ,also .
Chop onion and place in the bowl.
After draining the potatoes, put 
them on top of the onion, season 
with salt & pepper .  Let sit for 2 minutes , then, stir in the tsp. 
mayonnaise and a little bit of 
Tony Chachere's  and set aside. 
In the medium bowl, mash the 
egg yolks with a fork, then, stir in 
1/3 cup of mayonnaise , plus salt & pepper .  Once mixed well, fold into
 the potato & chpd. egg; mash a of 
the potatoes, to make it a little less
chunky . (that's how we do it in south 
Louisiana !)
 Serve warm .

People say that it tastes like 
Deviled Eggs .  

Enjoy ~ Tami 

            ROSINA'S 48 SPECIAL

1.5 lbs. ground beef, seasoned & browned , then drained
1 bag narrow egg noodles, boiled & drained
1 Jar of Prego Spaghetti Sauce 
   (*not ragu; it's too watery )
4  oz. cream cheese, softened
4  oz. reg. sour cream 
2-3 gr. onion bulbs with greens, chpd. 
2 cups grated Cheddar Cheese

Brown & drain the seasoned beef .
Boil and drain noodles, then, mix with beef and spaghetti sauce , then, spread in a 13x9 pan . 

Mix together , the sour cream and cream cheese, then, fold in the gr. onions .  Spread this over the noodle mixture,  making sure to cover all the  noodles.  Wrap with saran wrap and refrigerate , no less than 24 hours , but, 48 hrs is better; it gives it more time to marry. 
When ready to bake, remove from the fridge and top the casserole with the cheddar cheese .  

Do Not Preheat the Oven :
If using a glass or pyrex dish; instead,  remove it from the refrigerator, add the cheese evenly, place the glass dish on a cookie sheet & place into a cold oven, before turning the oven on !!!! Or else, you will likely crack your chilled dish in a hot oven and that would be a disastrous mess in the hot oven !!!

Bake @350° until hot and bubbly .  

💙You will love this recipe . I prefer it to lasagna . This casserole freezes exceptionally well , before or after baking . I've frozen single servings in Tupperware , brought it to work for lunch and heated it up in the microwave . It was amazing ! 

Enjoy ~ Tami

             
         ORANGE CREAM CHEESE MONKEY BREAD
                  UNBELIEVABLY DELICIOUS 

Ingredients:

¾ C granulated sugar

1+ C chopped pecans

Zest of a whole orange

2 (12 oz. -10 count) cans refrigerated buttermilk biscuits (I use Junior Grands)

1 (8 oz.) pkg. cream cheese

1 stick melted butter

1 C sifted confectioners' sugar2 T fresh orange juice

Instructions :

Preheat oven to 350 degrees.

                         Butter a bundt pan.

In a small bowl, combine the granulated sugar, pecans and zest; set aside.

Separate the biscuits and divide each biscuit in half lengthwise .

Cut cream cheese into 20 equal squares 4 X 5.

Place a square in the center of each biscuit.

Put both biscuit halves together, sandwiching cream cheese, pressing the edges to seal.

Dip biscuits in melted butter, and then dredge in granulated sugar mixture.

Place the biscuits in a single layer,standing in the hollows of a lightly greased 12-cup bundt pan.  Place any remaining biscuits around the tube, filling any gaps.

Drizzle any remaining butter over the biscuits and sprinkle with any remaining sugar mixture.

Bake for 35 to 40 minutes, until golden brown.

Immediately invert the cake onto a serving platter.

Combine the confectioners' sugar and orange juice, stirring well; drizzle the glaze over the warm cake. Best served warm.

The full recipe will easily serve 10 people.

You can prepare this the night before, cover with saran wrap and store in the fridge.

Take it out the next morning and bake it .

    

This is an amazing breakfast choice 

or

  you can serve it with coffee 

 after dinner as a dessert.

~Enjoy~ 

~Tami 

TAMI'S CAJUN RED BEANS & SAUSAGE

 OVER RICE 

Red beans and Cajun sausage over rice, is one of the most 

popular Cajun dishes .  Everyone has heard of it .  I had not cooked it in a very long time.  It turned out as fabulous as ever.

I ordered the Cajun Smoked Pork Sausage from CajunGrocer.com ; a fabulous company to order Cajun meat from and also ,Cajun Jambalaya Mix, Seasonings , and even canned figs.
Ingredients :
2 16 oz. pkgs. of light red beans
2 Tbls. of baking soda
1 tsp. of salt 

water, enough to cover the beans plus 2'' above the beans

In a large stockpot , bring the water to a full , rolling, hard boil , then, turn off the heat , put the lid on the pot and let sit overnight . 

In the morning , rinse the beans 3 times and rinse the pot , also. 

Fill the pot of beans with water plus 2'' above the beans and bring to a hard boil again, turn down to medium .  

Ingredients: 

3 med. onions, minced 

2 ribs of celery , strings removed , minced 

3 lg. cloves of garlic, minced 

1 red bell pepper , chpd. fine 

2 Tbls. bacon drippings 

In a separate pot, sauté the onion,
celery, bell pepper , and garlic until softened .
      

 Add to the pot of beans . 

3 lg. smoked Ham hocks
Add them to the pot of beans and season the beans with 

1 Tbls. plus 2 tsps. Tony Chachere's Creole Seasoning

1 tsp.  garlic powder 

5 bunches gr. onions , cut small
2-3 Tbls. fresh parsley, chpd. fine 

 In a separate pot, slice and sauté Cajun Smoked Pork Sausage  ,
then, add it to the pot of beans. 

Stir occasionally . Cook on Med. Low for a few hours , til tender.

               
    PUMPKIN CHOCOLATE CHIP                        MUFFINS  

                    My friend, Rebecca, made these 
             fabulous muffins for a Friday Nite
             Game Nite and we loved them. 
             They are so good that they demand
             a glass of ice cold milk be enjoyed 
             with them.

Preheat oven to 400 degrees.

 


                      Ingredients :
                                          3/4 c. sugar 
                                          1 1/2 c. self rising flour 
                                          1 1/2 teaspoons pie spice 
                                          or cinnamon  
                                          1/4 c. vegetable oil 
                                          2 eggs 
                                          1/4 c. water 
                                          3/4 c. pumpkin (canned) 
                                          3/4 c. mini chocolate
                                          chips

     Mix all the ingredients except the chocolate chips.

      It'll look something like this before adding

   the miniature chocolate chips. 

 Fold-in miniature chocolate chips.

  Spoon muffin batter into the muffin pan,

  filling them approximately 3/4 full.

 Set timer for 15 minutes, for regular size muffins,

   then, check them, using a toothpick inserted in
the center of the muffin, to check for doneness.

 Bake 400 degrees 15-20 minutes,or

   if baking mini muffins, bake only 15 minutes.

Allow muffins to cook in the pan for a few minutes.

                       Next, using a butter knife, pass it around
                the muffins to loosen them and flip them
                on their side to allow the bottoms to cool.

            These are so delicious. I hope that you enjoy them.
                                         ~Tami~