1 box yellow cake mix
1 teaspoon cinnamon
1 cup sour cream
3 eggs
¼ cup water
2 cups apple pie filling
1 cup powdered sugar
1½ tablespoons milk
1 quart vanilla ice cream
1. Preheat oven to 350 degrees. With an electric mixer beat cake mix, cinnamon, sour cream, eggs & water until blended well.
2. Grease & flour a 13x9-inch pan. Pour the cake batter into the pan. Top the batter with spoonfuls of the apple pie filling.
3. Bake for 35 minutes. Remove from oven & cool for 10 minutes. For the glaze, whisk together powdered sugar & milk in a small bowl. Drizzle glaze over the top of the cake. Serve each slice with a scoop of ice cream on the side.
4 large sweet potatoes, about 4 pounds
4 tablespoons butter
1 tablespoon light brown sugar
2 tablespoons molasses
pinch cinnamon
1. In a large pot of boiling water, add sweet potatoes that have been peeled & cut into large pieces. When potatoes begin to boil, cook for 15 minutes or until soft. Drain cooked potatoes in a colander to remove all water.
2. In a large bowl add hot potatoes, butter, brown sugar, molasses & cinnamon. Beat mixture with an electric mixer until well blended.
½ pound fresh asparagus
½ pound fresh carrots
½ pound fresh baby Brussels Sprouts
2 teaspoons butter
2 teaspoons olive oil
sea salt, to taste
white pepper, to taste
1. Fill a skillet with 2-inches of water. Cover the skillet & bring the water to a boil.
2. Cut 1-inch off of the bottom of the asparagus. Chop it into 2-inch pieces. Peel the carrots & cut them into 2-inch long sticks, 1/4-inch thick. Place Brussels Sprouts in pot first, cover & steam for 2 minutes. Place carrots in pot next, cover & steam for another minute. Place asparagus in pot, cover & let all of the vegetables steam for 1 more minute. Pour vegetables into a colander to drain all water.
3. Heat butter & olive oil in skillet on medium-high heat. Place all vegetables back into the pan then season with salt & pepper. Stir well then cover for 2 minutes. Serve while vegetables are still crisp.
1. Preheat oven to 400 degrees. Line a large baking pan with foil & place a roasting rack on top. Place chicken pieces, skin side up on top of rack (this allows chicken to roast & not stew in its own juices).
2. In a small bowl, combine olive oil, rosemary, thyme & sage. Rub mixture all over each piece of chicken. Season with seasoned salt & pepper.
3. Roast chicken for 15 minutes then reduce heat to 350 degrees & cook for 25 more minutes.
1 tablespoon olive oil
1/2 pound small uncooked shrimp, peeled
4 tablespoons butter
1 cup onion, finely chopped
1/2 cup celery, finely chopped
1/2 cup carrots, small dice
1/2 cup potatoes, small dice
1 teaspoon garlic, crushed
1/3 cup flour
2 cups chicken broth, warm
2 cups half & half
2 cooked lobster tails, chopped
1/2 cup Sherry
1 teaspoon Creole seasoning
sea salt, to taste
1. In a large saucepan heat olive oil on medium-high heat. Sauté shrimp for 3 minutes. Remove shrimp from pan & set aside.
2. Add butter to pan then sauté onion, celery, carrots, potatoes & garlic for 7 minutes. Stir flour into the pan & whisk until smooth. Slowly add chicken broth into pan & cook until thickened, about 10 minutes.
3. Add heavy cream, lobster & shrimp to pan. Let mixture simmer on low for 10 minutes or more, until thickened. Stir in Sherry, Creole seasoning & salt.
