Fudge Cookies

1 Stick of Butter
4Tbs Cocoa
1/2 Cup of Milk
2 Cups Sugar

Add all of the above ingredients into a sauce pan over medium heat. Mix until well incorporated. Heat to a simmer. Remove from heat and add the following.

1/2 Cup chopped nuts
1/2 Cup Crunchy Peanut Butter
3 Cups Quick cooking oatmeal
1 teaspoon vanilla
1/2 teaspoon salt.

Mix Well.

Drop mixture by the spoonful on wax or parchment paper.

Let Cool Completely.



Enjoy!!!


This Recipe was originated by my grandmother Roberta Van Nest.
As kids we love the help her make these and when she wasn't look eat a spoonful. :)

Jalapeno Pesto

1/4 cup or garlic about 1 head
1 cup Parmesan cheese
1 1/2 cup glazed almonds
1 cup fresh cilantro
6 jalapenos, roasted, seeded and diced
1 cup canola oil
1 teaspoon of salt.

Place garlic, Parmesan and almonds into food processor and puree. Add jalapenos and cilantro and puree until smooth. With the motor running slowly add oil. Then add salt to taste.

This is great on hamburgers,hot dogs and sandwiches.

Grady's Peanut Butter Trifle

1 8 inch round chocolate cake, cubed

1 large package of Reese peanut butter cups, foils removed

16 oz. tub Cool Whip

1 Cup of Glazed Pecans

1 18 oz. jar of peanut butter

In a glass trifle dish or a glass bowl begin to layer half of the cake, then half of the peanut butter, half of the cool whip,reeses peanut butter cups and pecans. Repeat with the remaining ingredients. Refrigerate for at least on hour prior to serving. These may be done in wine glasses for individual serving.

Honey Lime Glaze Chicken

2 limes, zest & Juice
2 Tbsp Honey
3 Tbsp Butter Melted
3 Tbsp minced CilantroWhole chicken or split breast skin on
Salt tt
Pepper tt
Garlic power tt
Preheat Oven to 350
In a bowl whisk together lime juice and zest with honey, melted butter and cilantro. Season chicken with salt,pepper and garlic powder. Brush some of the mixture over the chicken. Place in oven. Bast the chicken ever 10 min. until chicken is done.

Sweet N Spicy Grape Salsa

2 Cups Red Seedless grapes(washed and cut in half
2 Tsp. Minced Cilantro
1 Jalapeno Pepper (roasted & finely minced
11/2 Tsp. Balsamic Vinegar
1 Pinch of Kosher Salt
In a medium bowl add grapes, cilantro and minced jalapeno and mix. Add balsamic vinegar and salt to taste. Refrigerate at least 30 minutes before serving. Serve with your favorite tortilla or pita chips.

Smore Muffins

Ingredients
1 1/2 cups all-purpose flour
1 cup white sugar
1/2 teaspoon salt
2 teaspoons baking powder
1/3 cup vegetable oil
1 egg
1 tsp. vanilla
1/3 - 1/2 cup milk (see note below)
6 graham crackers ( break up into small pieces)
½ cup small marshmallows
¾ cup chocolate chips
Directions
Preheat oven to 350 degrees. Grease muffin cups or line with muffin liners.
Combine 1 1/2 cups flour, 1 cup sugar, salt and baking powder. Place vegetable oil into a 1 cup measuring cup; add the egg, vanilla extract, and enough milk to fill the cup. Mix this with flour mixture (do NOT over mix). Fold in chocolate chips,marshmallows and graham cracker pieces into mixture. Fill muffin cups right to the top, .
Bake for 25 to minutes in the preheated oven, or until done.

Banana split cassarole

2 boxes Neapolitan Ice Cream Sandwiches

4 ripe Bananas,slices

1 Bag toffee pieces

1/2 of a jar of fudge sauce

1/2 of a jar of Carmel sauce

1 jar maraschino cherries, chopped

1 Tub of cool whip

Line you casserole dish with a layer of Ice cream sandwiches, then add bananas,add half of the toffee pieces. pour on chocolates sauce, then pour on Carmel sauce. Add second layer of Ice Cream sandwiches. Cover the top with cool whip and sprinkle the remaining toffee pieces over the top. Cover and freeze for at least 1 hour. Pull out of freezer 5 min prior to severing to soften slightly,

Caprese Pasta Salad

Caprese Pasta Salad

1/4 C. Evoo plus a drizzle for the pasta

2 cloves garlic,minced

2 tsp sugar

Salt TT

1 pint cherry or grape tomatoes,halved

12 fresh basil leaves,rough chop

16 oz Mozzarella , cubed

1 lb. Bowtie Pasta

4 quarts water

In a large bowl whisk together, olive oil,balsamic,garlic, sugar and a pinch of salt. Add tomatoes and mix. Pour mixture onto baking sheet and place into a 275 degree oven for 2 hours.

Let tomatoes cool to room temp.

Cook pasta as per directions. Let cool

Add tomatoes,mozzarella and basil to pasta. Add a drizzle of olive oil and mix. Add Salt to taste. Refrigerate for at least 1 hour before serivng.

Texas Wedding

I recently catered a Wedding. My first Offical Wedding. Here is my first Wedding Cake.

Santa Fe

Hey everyone I am going on a little culinary explore to Santa Fe. I will be looking for some new spices and new dish Idea's !! I will keep yall post with what I come upp with!!:)

Sweet n Sour Salsa

Sweet n Sour Salsa
2 Dill pickle spears
10 Sweet pickles
½ of a bunch of cilantro
2 cloves of garlic peeled
1 jalapeno Roasted and top removed
¼ small red onion medium dice
Juice from ½ of a lime
Roast jalapeno first and remove top. In a food processor place all ingredients. Pulse in until mixture is well incorporated.
I use this with fish tacos on burgers and sandwiches.

Sweet potato pizza

Sweet Potato Pizza
1 large Sweet potato, sliced paper thin
1 can store bought refrigerated pizza dough
1 Cup Italian Style shredded cheese
1 Tablespoon Italian Herb Seasoning (McCormick grinders)
1 Tablespoon minced garlic
2 Tablespoons Olive Oil
Non stick Spray Pam
Preheat oven to 400 degrees
Spray pizza pan with nonstick spray. Unwrap and work pizza dough onto the pan. Add cheese. Then layer the thin slices of sweet potato,covering the cheese. Drizzle olive oil all over the pizza and sprinkle herb seasoning and garlic.
Place in preheated for approximately 15 to 20 min. Or until golden brown.

Goat Cheese and Chicken Chile Relleno

Goat Cheese and Chicken Chile Rellenos

2 Cooked Chicken Breast Season with Fajita seasoning diced fine
4 Pablano Peppers Roasted
4 oz Goat Cheese
½ Bunch of cilantro chopped fine.
Salt and pepper to taste
5 tsp Corn starch
6 egg whites
Oil Enough to shallow fry your chiles
Position a rack on the upper most shelf of the broiler element and preheat. Put the chiles on a foil-lined broiler pan and broil, turning occasionally with tongs, until the skin is charred, about 10 minutes. Transfer the chiles to a bowl, cover, and cool for 10 minutes.
Carefully rub the charred skin off the chiles. Using a small knife, make a lengthwise slit along the side of each chile to form a pocket. Carefully cut out and discard the seeds.
Mix goat cheese ,cilantro and chicken in a small bowl.. Slip the cheese mixture into the pocket of each chile so they're 2/3 full. "Sew" each chile shut with a wooden skewer or long toothpick. (The skewers should be longer than the chiles, so they can be easily pulled out after frying.)Position a rack on the upper most shelf of the broiler element and preheat. Put the chiles on a foil-lined broiler pan and broil, turning occasionally with tongs, until the skin is charred, about 10 minutes. Transfer the chiles to a bowl, cover, and cool for 10 minutes.
* Preheat oil in skillet to 350 degrees*
Whisk egg yolk until they become white and to foamy. dredge chiles in corn starch and coat chiles with egg frothy egg whites. Fry each chile until golden brown. Drain excess oil . Serve with you favorite sauce of additional cheese

Lisa's Go to Salsa

1 Jalapeno ( Blackened over the stove top burner
1 28 oz Can of Diced Tomatoes
3 cloves of garlic
1 TSP Salt
1/2 Bunch of cilantro


Blacken jalapeno over stove top burner then set a side. In a food processor place garlic and salt pulse machine. Cut top off of jalapeno and drop into processor. Pulse again. Then add cilantro and can tomatoe pulse until you get the consistancy you wish. Serve

Cheesy Southwest Grit Cakes
2 15.5 oz. cans of White Homny
6 oz.. queso fresco cheese ( crumbled)
1/4 Red onion diced
2 clove of garlic minced
1 Jalapeno or Serrano Pepper minced
½ bunch of cilantro finely chopped
2Tsp unsalted butter
½ C of heavy cream
2 Tsp Oil
salt to taste
In a deep skillet add butter. Add garlic,red onion and pepper. Saute for about 2 minutes. Add hominy and incorporate with the pepper,garlic and onion. Saute for 3 minutes. Transfer this mixture to food processor. Mix in processor until smooth. Add mixture back to the skillet. Add heavy cream , cheese and cilantro. Salt to taste. Make sure all ingredients are well incorporated. Remove from heat and transfer to a baking sheet or hotel pan. Allow grits to cool to room temperature. Refrigerate at least an hour. When the grits have solidified remove from refrigerator and cut into square. ( any shape you want.)
Heat a cast iron skillet add 1Tsp of oil. Sear each piece until golden brown on each side.

Monte Cristo Quesadilla's

Monte Cristo Quesadilla's
2 Tortillas
3 slices Deli style turkey
3 slices Deli style Ham
12 slices of Swiss cheese
2 Tsp Chipolte Mustard
2 eggs
1 Tsp milk
2 tsp chili powder
3 Tsp Jalapeno Jelly ( store bought is fine)
Butter
Spread chipolte mustard over both tortillas. Add four slices of cheese to one of the tortillas. Then add turkey, add another layer of Swiss cheese. Then add ham, then swiss and top with the other tortilla.
In a shallow bowl add eggs,milk and chile power ,whisk to combine.. Heat a cast iron skillet add butter. Dunk quesadilla into the egg mixture,then place on heated skillet cook until crisp.
Serve with Jalapeno jelly.

Greek Salad

Greek Salad
　
8 leaves romaine lettuce, torn into bite-size pieces 1 cucumber, peeled, seeded, and sliced 1 tomato, chopped 1/2 cup sliced red onion 2 ounces crumbled reduced-fat feta cheese 2 tablespoons canola oil 1 tablespoons Raspberry Blush Vinegar 1 teaspoon Dijon mustard 1/2 teaspoon soy sauceInstructions:Combine the lettuce, cucumber, tomato, onion, and cheese in a large bowl. Whisk together the oil, vinegar, mustard, and soy sauce in a small bowl. Pour over the lettuce mixture and toss until coated.

I was pleasantly surprize how little time it took to ice 98 cup cakes.. I guess it helps having the right tools for the job.

Pablano Cream Sauce

Pablano Cream Sauce

1 Pablano pepper (roasted,seeded stem and skin removed)
1C quart of Heavy cream
Salt to taste
1 clove of garlic minced
1tsp unsalted butter
In a food processor puree the pepper. Set a side.
Melt butter in sauce pan. Add garlic and pepper puree. Add heavy cream and allow mixture to reduce. Add salt to taste.

Tasty side dish

Queso Fresco Au gratin
4 russet potatoes thinly sliced
1/2c. Heavy cream
1c. queso fresco cheese crumbled
salt
pepper
garlic powder
Preheat oven to 350 degrees
In a 9x9 glass baking dish layer enough potato slices to cover the bottom of the baking dish. Season with a pinch of salt,garlic and pepper. Pour a third of the heavy cream over the layer and add a third of the cheese. Repeat this step two more times.
Bake for 45 minutes to an hour or until the potatoes become soft and the top is golden brown.

Cupcakes and Strawbwerries

This morning I baked 98 cupcakes.... thats alot of cupcakes. Here is a tip for super moist cakes and cupcakes make a simple syrup after they cool. I freeze mine before I ice them it makes it

easier to ice.

Then we dipped strawberries. They came out pretty good.. practise makes perfect..

Easy Shrimp Cocktail

Stove Top Shrimp Cocktail
1 lb Small cooked salad shrimp
1 small bottle of Hot Ketchup
8 to 10 sweet pickle slices chopped fine
3 stalks of celery chopped fine
1 tsp dry mustard
3 Hearty dashes of Worcester sauce
1 Dash of Tabasco sauce
Lawerys Season salt to taste
Combine ketchup, pickles celery,mustard, Worcester sauce and Tabasco in a sauce pan. Heat of medium heat until the mixture starts to simmer. Season taste with Lawry's seasoning salt. Let the mixture cool then add cooked shrimp. Mix well and refrigerate for at least an hour before serving
Tip: For a great presentation I will use some jumbo shrimp that have been boiled in old bay. I generally will use a Martini glass.

pan seared pork with white wine garlic and capers

Lunch

This is a balsamic grilled chicken salad. I marinade the chicken overnight in a combination of olive oil ,raspberry balsamic , a touch of soy and a splash of Dijon mustard. I Grilled the chicken with some sweet onions and added this to some mixed greens and tomatoes.

Corn and Crawfish Soup
1 med. onion, chopped and saute in 1/2 stick of butter till onion clear
add next five ingredients:
2 lbs. boiled crawfish tails, peeled *
3 cans cream of potato soup
3 cans milk or cream
2 cans creamed corn
2 cans corn
1 lb velvetta cheese
Tony Cachere to taste
cut up cheese into chunks and add stir constantly on low heat to prevent cheese burning. once melted turn off heat.
* if you buy packages of peeled crawfish tails from store, add a little crawfish boil to taste to soup
You can replace the crawfish with shrimp lobster... just about any seafood.

It all a matter of taste

I am not sure if this is the same for you but for me the word diet makes me think of chowing down on a big bowl of packing peanuts. I have decided that I have 50 pounds of ugly fat to lose and I am gonna make sure every thing I put into my mouth tastes good and still lose weight. I have start South Beach diet recently and I will be posting pictures and recipes that I TWEAKED on this diet. I feel this one might be the one!!!