Monday, August 29, 2011

Wanted – Freezer Recipes

Hello Dear Friends. Due to lack of organization around my household, I’ve eaten way too many hotdogs and sandwiches for the past few weeks. For the month of September I’m going to try and be a little better about meal planning especially on nights that we are on the go. I would love to have a few meals stashed away in the freezer for those evenings when preparing a decent meal just isn’t possible.

The catch is…Ben isn’t really a frozen food/casserole person so I need to be a little creative. Does anyone have any yummy recipes that are freezer worthy?!

Thanks for your help! I can't look at another hotdog.

Monday, August 15, 2011

Ms. Erma's Rolls

Why is bread so stinkin' good?! This recipe comes straight from Ms. Erma Hudson's kitchen in Dubach, LA. Ben's Aunt Debbie makes them every Thanksgiving and for some reason I just had to have 'em. If you like the chicken minis at Chick-fil-A, then you will love these rolls. They are very similar.

This looks like a lot of butter and maybe it is, but I couldn't resist. Repeat, couldn't resist.

1 env. granulated yeast
1 c. warm water
3 c. sifted flour
1 egg
1 tsp. salt
1/2 c. sugar
1/4 c. cooking oil
melted butter

Mix yeast and warm water. Let stand for 5 minutes. Place sifted flour in large mixing bowl. At the end of 5 minutes, blend yeast/warm water mixture on medium speed at 20 seconds only. Turn off and add egg, salt, sugar, and oil. Blend for 10 seconds. Pour liquid into flour and mix well. Be sure all flour is mixed in.

Cover and set aside for dough to rise. This will take approximately 2 hours, depending on warmth of kitchen. When dough has risen sufficiently (double in bulk), flour a smooth surface, table top or bar; dump dough onto it. Don't be afraid to get flour on your hands, flour them generously; work dough until no sticky surface appears. Flour rolling pin and roll dough to about 1/2 inch thickness. Cut with floured cutter, dip roll into melted butter and place in buttered pan. Set rolls close together and they will rise high. Makes about 1 1/2 dozen. Again, let rise in warm place 45 min to hour. Bake in preheated oven at 350 degrees for about 20 minutes. Be sure rolls are brown on top, so inside will be well done.

Monday, August 8, 2011

Greek Salad

My mom and I created this salad years ago (we were trying to remember how we came up with the idea the other day!) and we still make it ALL the time! It is a go to salad that we never get tired of and everyone loves! It is great as an entree or to accompany pasta or grilled meat or fish. I promise you, that if you make it once, you will never buy salad dressing again!!!!


1 head Romaine Lettuce, chopped

2-3 Plum tomotoes, diced (or a bunch of cherry tomatoes, quartered)

1 cucumber, peeled and diced

1/2 green bell pepper, diced

1/4 c. pitted kalamata olives, quartered

1/2 c. crumbled feta cheese


the juice of one lemon

1/4 c. olive oil

1 tsp. kosher salt

1 tsp. Cavender's Greek seasoning

Mix dressing ingredients together and pour over all the salad ingredients in a salad bowl.

Toss and serve!

Monday, August 1, 2011

Bacon Wrapped Stuffed Shrimp

Richard and Janine made these awesome shrimp last night.  They were pretty time consuming, but well worth it!

Ready to eat!

Basically all you do is, cut open the shrimp, add cream cheese and jalapeno to the shrimp.  Use center cut bacon to wrap each shrimp.  The secret ingredient is chicken rotisserie seasoning.  Sprinkle the shrimp with the seasoning.  Grill until done.  DELICIOUS!