lundi 27 novembre 2017

Garlic Frog Recipe

Human Beings and frogs are the two creatures in nature who have tremendous power to adjust. Put a frog in a vessel of water and start heating the water. As the temperature of the water rises, the frog is able to adjust its body temperature accordingly. The frog keeps on adjusting with increase in temperature. Just when the water is about to reach boiling point, the frog is not able to adjust anymore. At that point the frog decides to jump out. The frog tries to jump but is unable to do so, because it lost all its strength in adjusting with the water temperature. Very soon the frog dies.
What killed the frog? Many of us would say the boiling water. But the truth is what killed the frog was its own inability to decide when it had to jump out. We all need to adjust with people and situations, but we need to be sure when we need to adjust and when we need to face. There are times when we need to face the situation and take the appropriate action. If we allow people to exploit us physically, emotionally or financially, they will continue to do so. We have to decide when to jump. Let us jump while we still have the strength.


1 bulb garlic
Mushrooms (fresh)
Bunch of frog legs (given to me by a guy, Scott, who I met at a doughnut store on Sunday morning—it’s a Louisiana thing)
Grapeseed oil
White wine
More seasoning


Soak frog legs in beer for an hour or so.
Season: I used our Duck Commander’s Zesty Cajun seasoning, pepper, and blackening seasoning. Roll frog legs in flour, then set aside. 
In a large black skillet, bring butter and grapeseed oil up to high (don’t burn the butter; it will brown when burning) — not much oil and butter, just enough to brown. If butter gets low, throw another half stick in.
When oil and butter start sizzling, working in batches if necessary, brown frog legs on both sides; be careful, they splatter.
Set browned frog legs to side. Now, with what’s left in the pan (which is the best of, what’s left), add white wine, garlic (whole pods, peeled), and mushrooms, and cook for a few minutes. 
Add all your frog legs back in on top of this, put lid on, and cook in oven for about 30 minutes at 300ºF, according to how big the legs are (these tonight were huge) so they didn’t cook fully in the browning process. If they are small, then cook less. 
Meat will be falling off the bone!

dimanche 26 mars 2017


What You'll Need:

3 cups shredded cooked chicken breast
1/3 cup Franks Original Red Hot Sauce
1/3 cup Ranch Salad Dressing
6 ounces egg noodles (or pasta of your choice), cooked and drained
1 3/4 cup Alfredo Sauce (make your own or use 14 oz jar of pre made)
1/4 cup shredded Parmesan cheese 
1/4 cup crumbled blue cheese 
6 slices of ultra thin provolone cheese (for top)
1/4 cup shredded cheddar cheese (for top)

How to Make It:

Heat the oven to 350°F. Lightly grease an 11x8x2-inch baking dish.
Stir the chicken and Franks hot sauce in a large bowl. Stir in the noodles, Alfredo Sauce, Ranch dressing and 1/4 cup parmesan cheese and 1/4 cup blue cheese.
Spoon the chicken mixture into glass baking dish. Cover the top with the 6 slices of provolone cheese and sprinkle with the cheddar cheese.
Bake for 25 minutes or until the chicken mixture is hot and bubbling and the cheese is melted. Serve with more Franks Hot Sauce if you like it real spicy!

Kiss Me Cookies

You Will Need:

1 cup butter, softened
1 cup of powdered sugar
1/2 tsp. salt
2 tsp. maraschino cherry juice
1/2 tsp. almond extract
6 drops of red food coloring
2 1/4 cups of all purpose flour
1/2 cup chopped maraschino cherries
approx. 50 Hershey kisses

Preheat Oven to 350

In a large bowl beat your butter, powdered sugar, and salt...till well blended...add in cherry juice, almond extract and food coloring...Gradually Beat in flour...stir in cherries.

Shape into 1 inch balls. Place 1 inch apart on a greased baking sheet. Bake 8 to 10 min. or until bottoms are light brown. Immediately press a chocolate kiss into center of each will crack around the on pan for 2 min. then move to a cooling rack.

French Toast Breakfast muffins

1/3 c. butter, melted
1/2 c. sugar
1 egg (preferably room temperature)
1 1/2 c. all purpose flour
1 1/2 tsp. baking powder
1/2 tsp. salt
1/4 tsp. nutmeg
1/2 c. milk
Topping (option: cut topping in half*)
1/2 c. sugar
1/2 c. butter, melted
1 tsp. cinnamon

Preheat oven to 350F.
In a medium-large bowl, sift together all dry ingredients. Add wet ingredients and stir just until combined, but still a bit lumpy. Do NOT over mix; over mixing will ruin the texture of the finished muffins. Also? Don't over mix the batter. Finally, don't over mix. Scoop batter into muffin tins that have sprayed with cooking spray. Using a large ice cream scoop, I got 8 medium-large muffins out of this batter; I think you could get 10-12 muffins by distributing the batter a little less generously. Bake for 20-25 minutes, or until they just start to turn a bit golden at the edges.
For the topping, mix sugar and cinnamon in a small bowl. Place melted butter in another small bowl. Dip the warm muffins in melted butter (you can dip just the top, but it's even tastier to dip the whole muffin!), then dip/roll the muffin in cinnamon sugar.


Preheat oven to 400 F
1 whole chicken
2 TBSP butter, melted
1 can cream of chicken soup
2 cans chicken noodle soup
1 can sweet peas, drained
1 can corn, drained
1 bag of country gravy mix (white) I use Pioneer
Boil 1 whole chicken and debone and shred. 
Rub 2 TBSP butter in 13 X 9 glass baking dish. 
Stir together soups, peas, corn and gravy mix, add chicken. 
Pour mixture into prepared baking dish.


2 cups Bisquick Mix

1/2 cup water

Gently stir together water and bisquick mix and knead into a ball. 

Roll out on a floured surface until about 1/4" thick in shape of a rectangle. Then cut into oblong strips. Place the strips across the top of the chicken/vegetable mixture.

Bake for 20 minutes or until crust is golden brown.

Remove for oven and let sit for about 20-30 minutes before serving.

Note: this is even better the next day!

mardi 14 mars 2017

Buttermilk Chicken Fingers with Honey Mustard Sauce

1 T. mayo
1 T. yellow mustard
1 T. sweet and spicy whole grain mustard
1 1/2 T. honey

Combine all ingredients and keep in fridge until ready to use.


1 1/2 lbs. chicken tenders
1/2 C. buttermilk
1 tsp. hot sauce
1 1/2 C. flour
1 T. garlic powder
1 tsp. smoked paprika
1/2 tsp. salt
1 tsp. black pepper

Place the chicken in a Ziploc bag and add the buttermilk and hot sauce. Squish around and place in the fridge for 1 hour. Combine the flour, garlic powder, paprika, salt and pepper in another Ziploc bag. Heat a deep fryer to 375 degrees. Take 3-4 pieces of chicken and toss into the flour bag and toss to coat well. Gently lower into the hot oil and fry for 6-7 minutes. Remove to a paper sack or paper towel lined plate when done. Repeat with remaining chicken. Serve with the honey mustard sauce or your favorite dipping sauce.


1 package devil's food chocolate cake or german choc. cake mix
1 14oz can sweetened condensed milk
1 jar caramel topping
1 8oz tub cool whip
4-5 snickers bar (my preference) you can use skor, heathbar, or mini reeses

Bake the cake according to directions in 9x13 inch pan. Cool for 5 minutes, using the handle of a wooden spoon poke holes into cake, then let cake cool for abit about an 1/2 hour til warm. Slowly pour sweetened milk over cake, letting it soak into holes, then drizzle caramel over the cake.
Let cake cool completely (you may refrigerate it to cool faster just cover well). Top cake with cool whip, decorate with candy & drizzle with caramel