Nov 302017

Here is a non sweet snack with pecans. It makes a great present for your friends.

4 tablespoons unsalted Butter

2 cups Pecan Halves

2 tablespoons Light Brown Sugar

2 tablespoons fresh Rosemary, roughly chopped

2 teaspoons Worcestershire sauce

2 teaspoons Smoked Paprika

1 teaspoon Chili Powder or Ground Cumin

1 teaspoon Kosher Salt

1/2 teaspoon Tabasco

1/4 teaspoon freshly ground Black pepper

1/4 teaspoon ground Cinnamon

Heat butter in a saucepan set over medium heat. Add pecans and cook, stirring constantly, until nuts are toasted, about 5 minutes.

Add brown sugar, rosemary, Worcestershire, paprika, chili powder, salt, Tabasco, black pepper, and cinnamon and stir until pecans are evenly coated. Continue cooking pecan, stirring constantly, until fragrant, 1 to 2 minutes.

Cool pecans in a single layer on a parchment-lined baking sheet. Stir occasionally to break up sugar and spices.


Good Cooking, Good Eating and Good Living!!!

Nov 272017

Pecans are everywhere this time of year. They also make a great present. This week, I am sharing two ways to prepare pecans to be given away as gifts or eaten throughout the season.

1 Egg White

1 tablespoon Water

1 cup Sugar

3/4 teaspoon Salt

1/2 teaspoon Cinnamon

1 pound Pecan Halves

Preheat oven to 250℉.

Whip egg white and water in a mixing bowl until frothy. In a separate bowl, combine sugar, sat and cinnamon.

Toss pecans in egg white mixture and stir to coat evenly. Remove pecans from egg white mixture, pour into sugar mixture and toss to coat. Spread pecans on a greased baking sheet.

Bake until nuts are toasted and fully glazed, about 1 hour. Stir every 15 minutes. Cool thoroughly. Break into pieces if necessary.


Good Cooking, Good Eating and Good Living!!!

Nov 202017

During the holidays, many participate in a cookie swap. I thought I would share two different cookies that are sure to please.

2 1/2 cups All-purpose flour

2 teaspoons Baking Soda

1 teaspoon ground Ginger

1 teaspoon ground Cinnamon

1/2 teaspoon ground Cloves

1/2 teaspoon Salt

1 cup Brown Sugar, tightly packed

1/2 cup Shortening

1/2 cup Cane Syrup

1 Egg

Granulated or Powdered Sugar for topping, optional

Preheat oven to 375℉. In a small bowl, sift together flour, baking soda, ginger, cinnamon, cloves and salt.

In a large bowl, cream together brown sugar and shortening. Beat in cane syrup and egg. Add dry ingredients, a little at a time, beating thoroughly between additions. The mixture will be very thick.

Form 1-inch balls and roll in granulated or powdered sugar, if desired. Place cookies 2 inches apart on an uncreased cookie sheet. Bake for about 10 minutes. Serve warm.


Good Cooking, Good Eating and Good Living!!!


Nov 162017

With the holidays quickly approaching, we all tend to stray from our regular eating habits. Desserts are eaten not only after dinner, but various times during the day. This week, I am posting two cakes that are great for dessert as well as a breakfast pastry.

3 cups Sugar

1 cup Vegetable Oil

4 Eggs

2 cups cooked or canned Sweet Potatoes, puréed

3 1/2 cups All-Purpose Flour

1 1/2 teaspoons Salt

2 teaspoons Baking Soda

1 teaspoon Baking Powder

1 teaspoon Cinnamon

1 teaspoon Nutmeg

1 teaspoon Allspice

1/2 teaspoon Cloves

2/3 cups Water

1 tablespoon Banana Liqueur

1 1/2 cups Pecans

Preheat oven to 350℉.

Crean together sugar and oil. Add eggs, beating until light and fluffy. Add sweet potatoes; mix well. Sift together dry ingredients; add 1/3 to sugar mixture and mix well. Combine water and banana liqueur in a measuring cup. Add 1/2 of the water/banana liqueur mixture to the batter and mix well. Repeat ending with flour mixture. fold in nuts.

Pour into greased and floured 10-inch tube or Bundt pan. Bake for about an hour or until a toothpick inserted in the center comes out clean.


Good Cooking, Good Eating and Good Living!!!

Nov 132017

Both of my recipes this week use pecans. They are at their peak season during the holidays. Use them in as many dishes as you can.

2 1/4 cups Flour

1 cup Brown Sugar

3/4 cup Granulated Sugar

2 teaspoons Cinnamon, divided

1/2 teaspoon Salt

1/4 teaspoon Ginger

3/4 cup Vegetable Oil

1 cup pecans, chopped

1 teaspoon Baking Powder

1 teaspoon Baking Soda

1 cup Buttermilk

1 large Egg

Preheat oven to 350℉.

Lightly grease a 9×13-inch baking pan. Sift together flour, sugars, 1 teaspoon cinnamon, salt and ginger. Stir in oil until mixture is crumbly and evenly moistened.

In a small bowl, reserve 3/4 cup of the flour mixture for the cake topping and set aside.

Stir in baking powder and soda into the large flour mixture. Beat together buttermilk and egg. Add to flour mixture, stirring until batter just forms. Pour batter into prepared pan. Combine reserved 3/4 cup flour mixture with pecans and remaining teaspoon of cinnamon. Sprinkle topping over pan evenly.

Bake for 40 to 45 minutes, or until a toothpick inserted into the center comes out clean. Cool completely in the pan on a wire rack before cutting.


Good Cooking, Good Eating and Good Living!!!

Nov 092017

This is a great warm drink for the winter months. The cinnamon and clove scents starts to warm you before you drink the tea.

4 cups Water

1 Orange, quartered

1/2 Lemon, cut into 4 slices

1 Cinnamon Stick

4 whole Cloves

1/2 teaspoon ground Ginger

1 Family Sized Tea Bag


In a saucepan, combine water, orange, lemon (squeeze the orange and lemon into the water before adding), cinnamon, cloves and ginger. Bring mixture to a boil, remove from heat and add tea bag. Cover and let steep 5 minutes. Strain tea into 4 pre-heated cups. Add honey to taste.


Good Cooking, Good Eating and Good Living!!!

Nov 062017

We are getting close to the Plaquemines Parish Orange Festival. So I figured why not post recipes featuring Louisiana Oranges

For the Cake

3 sticks (1 1/2 cups) Unsalted Butter, softened

2 cup granulated Sugar

6 Eggs

2 1/4 cups Cake Flour

2 tablespoons freshly squeezed Orange Juice

1 tablespoon freshly grated Orange Zest

1 teaspoon Vanilla

For the Glaze

3 tablespoons freshly squeezed Orange Juice

1 cup Powdered Sugar

Preheat oven to 300℉. Grease and flour a tube pan.

IN a large bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Add flour in two additions and mix until combined. Stir in orange juice, orange zest and vanilla. Pour batter into prepared pan. Bake until toothpick inserted into the center comes out clean, approximately one hour. Remove from oven, cool for 30 minutes, and turn out onto a plate.

In a bowl, whisk together orange juice and powdered sugar. Pour glaze evenly over cake.


Good Cooking, Good Eating and Good Living!!!


Nov 022017

Fried chicken is a southern staple. Every cook flavors the chicken with different spices and seasonings. Here is Leah Chase’s version.

1 3-pound Fryer chicken, cut into 8 pieces

1/4 teaspoon Salt

1/4 teaspoon Black Pepper

2 large Eggs, beaten

1/2 cup Evaporated Milk

1/2 cup Water

2 cup All-Purpose Flour

1 teaspoon Paprika

1/4 teaspoon Ground Thyme

1/2 teaspoon Granulated Garlic

Oil for frying

Season chicken well with salt and pepper. Set Aside.

Mix eggs, milk and water. Pour mixture over chicken. Let sit for 5 minutes.

In a heavy paper bag, mix flour, paprika, ground thyme, and granulated garlic. Place chicken in bag with flour mixture. Shake until chicken is well coated.

Heat the oil in a Dutch Oven to 350℉. Place the chicken in hot oil and fry, turning as it browns. Heavy parts such as breast, thighs and legs will take 15 to 20 minutes, wings about 10 to 15 minutes. Drain chicken on paper towels then serve.


Good Cooking, Good Eating and Good Living!!!