Bourbon Bbq Chicken
Buttered Mashed Potatoes
Cajun Boiled Cabbage
Cajun Baby Lima Beans
Parker House Rolls
3 cups King Arthur all-purpose flour
1 teaspoon baking powder
1/2 teaspoon kosher salt
1 cup Jiff creamy peanut butter (don’t use natural)
1/2 cup organic sweet cream butter, at room temperature
3 cups granulated white sugar
6 large organic eggs
2 teaspoons pure vanilla extract
1 1/2 cups chocolate chips
1 1/2 cups sifted powdered sugar
1/4 cup organic whole milk
1/4 cup Jiff creamy peanut butter
1/2 teaspoon pure vanilla extract
1/4 cup mini chocolate chips
1. Preheat oven to 325 degrees F. Spray 10-cup tube pan generously with nonstick spray (I like the Baker’s Joy).
2. Prepare cake: In a medium bowl, whisk together flour, baking powder, and salt; set aside. In a large bowl, use an electric mixer to cream together peanut butter and butter. Add sugar and beat an additional 5 minutes. Add eggs and vanilla; beat until well combined. Add dry ingredients a little at a time, beating just until incorporated. Stir in chocolate chips. Scrape batter into prepared tube pan. Tap it a couple of times on the counter to shake out any hidden air pockets.
2. Bake 1 hour and 20 minutes, checking on the cake at 1 hour to make sure it’s not browning too quickly on top. If browning too quickly, just place a piece of foil loosely over the top of the pan. When a toothpick is inserted into the center of the cake and comes out clean, your cake is done. Let cool for 20 minutes, then flip it onto a rack or platter and let it cool completely.
3. Prepare glaze: In a medium bowl, whisk together powdered sugar, milk, peanut butter and vanilla until smooth. Drizzle glaze over the top of the cooled cake, letting it drizzle down the sides. Sprinkle chocolate chips on top. The glaze will set eventually- if you’d like to quicken the setting process, just place it into the refrigerator for a bit.
2 cups Barilla elbow noodles
3 tablespoons organic sweet cream butter ( plus some for greasing)
2 tablespoons King Arthur all purpose flour
2 cups organic half-n-half
1/4 teaspoon paprika
1 pinch cayenne pepper
4 cups Sharp cheddar cheese, grated & 2 cups Provolone/Mozzarella cheese , shredded
2 pinches kosher salt, to taste
2 pinches freshly ground black pepper, to taste
cooked shrimp, patted dry (tails removed)
1/2 cup crabmeat ( fresh, frozen or 12 g can, well drained)
1/4 cup fresh basil
1/2 cup Parmesan cheese, grated
In a pot of salted water, cook macaroni until tender, about 8 – 10 minutes.
Preheat oven to 350. Lightly butter an 8 x 8 baking dish and set aside.
In a large sauce pot, add the butter over medium heat. Add the flour and cook, stirring for 2 minutes. Using a whisk, slowly add the milk and cook until it thickens.
Remove the sauce from heat and mix in the half-n-half, paprika, cayenne, salt and pepper. Add 3/4 of the Cheddar cheese and the Provolone/ Mozzarella cheese. When the macaroni is cooked, drain it well. Add to it, the shrimp, crab and basil and gently add the white sauce. Spoon macaroni mixture into the prepared baking dish.
Top with the remaining Cheddar and Parmesan cheese.
Bake for 25 – 30 minutes or until the top is lightly golden.
2 cups flour
If you are not using a fryer, heat up 8 cups of vegetable oil in a heavy pot until the temperature reaches 350 degrees. Make the batter by combining flour, corn starch, sugar, salt, baking powder, baking soda, onion salt, paprika, ground black pepper. Stir to combine all dry ingredients. Add club soda to dry ingredients. The batter will foam, continue to stir.
Drop pieces of fish into the batter. Coat fish with batter, drop into hot oil. Fry fish for 2 to 3 minutes or until the batter is golden and the fish pieces begin to float to the top of the oil. Drain fish on a wire rack.