November 20, 2010

Slow Cooker Gumbo

  • 1/3 cup flour
  • 1/3 cup cooking oil
  • 3 cups chicken broth
  • 12 to 16 ounces smoked sausage, sliced about 1/2" thick
  • 2 cups chopped cooked chicken
  • 2 cups diced cooked chicken
  • 1 to 2 cups sliced okra
  • 1 cup chopped onion
  • 1/2 cup chopped green pepper
  • 1/2 cup chopped celery
  • 4 cloves garlic, minced
  • salt, to taste
  • 1/2 teaspoon pepper
  • 1/4 teaspoon ground red pepper
  • boiled white rice

For roux, in a heavy 2-quart saucepan stir together flour and oil until smooth. Cook over medium-high heat for 4 minutes, stirring constantly. Reduce heat to medium. Continue to cook, stirring constantly, for about 15 minutes more or until roux is dark reddish brown. Let roux cool.

Add chicken broth to a 3 1/2 to 6-quart slow cooker. Stir in roux. Add sausage, chicken, okra, onion, green pepper, celery, garlic, salt, pepper, and red pepper. Cover and cook on LOW for 8 to 10 hours, or HIGH for 4 to 5 hours.
Skim off fat. Serve with hot cooked rice.
Makes 6 servings.

Broadway Brownie Bars

Prep: 20 mins. + Chilling, Bake: 30 mins., 30 Bars.

6 oz cream cheese, softened
1/2 cup. sugar
1/4 cup. butter, softened
2 tbsp. flour
1 egg, lightly beaten
1/2 tsp. vanilla extract

1/2 cup. butter
1 square(1oz)unsweetened chocolate
2 eggs, lightly beaten
1 tsp. vanilla extract
1 cup. sugar
1 cup. all purpose flour
1 tsp. baking powder
1 cup. chopped walnuts

1 cup (6oz) semisweet chocolate chips
1/4 cup. chopped walnuts
2 cups. miniature marshmallows

1/4 cup. butter
1/4 cup. milk
2 oz. cream cheese
1 square (1oz) unsweetened chocolate
3 cups. confectioners sugar
1 tsp. vanilla extract

   In a small mixing bowl, combine the first six ingredients until smooth; set aside.
In a medium saucepan, over medium heat, melt butter and chocolate. Remove from the heat and cool. Stir in the eggs and vanilla. Add the sugar, flour, baking powder and nuts, stirring until blended.
   Spread batter in a 13x9x2-inch. pan. coated with nonstick cooking spray. Spread filling over batter. For topping,  in small bowl, combine the chocolate chips and nuts; sprinkle over filling.
    Bake at 350F. for about 28 minutes or until almost set. Sprinkle with marshmallows; bake 2 minutes longer.
    For frosting, in a  medium saucepan, heat butter, milk, cream cheese and chocolate until melted, stirring until smooth. Remove from heat; stir in confectioners sugar and vanilla. Immediately drizzle over marshmallows. Chill we; cut into bars.

Frozen Ice Cream Delight

Prep: 20 mins + freezing, Cook: 10 mins + cooling, Makes: 12-16 servings.

2-1/2 cups cream-filled chocolate cookie crumbs, divided
1/2 cup. butter, melted
1/2 cup. sugar
1/2 gallon chocolate, coffee or vanilla ice cream, softened

Chocolate Sauce:
2 cups confectioners sugar
2/3 cup semisweet chocolate chips
1 can.(12oz) evaporated milk
1/2 cup butter, cubed
1 tsp. vanilla extract
1-1/2 cups. salted peanuts
1 carton (8oz) frozen whipped topping, thawed

   Combine 2 cups cookie crumbs, butter and sugar. Press into the bottom of a 13x9x2-inch. baking pan. Freeze for 15 minutes. Spread ice cream over crumbs; freeze until firm, about 3 hours.
   Meanwhile, combine the sugar, chocolate chips, milk and butter in a saucepan; bring to a boil. Boil for 8 minutes. Remove from the heat and stir in vanilla; cool to room temperature, Spoon sauce over ice cream; sprinkle with nuts. Freeze until firm.
   Spread whipped topping over nuts and sprinkle with remaining cookie crumbs. Freeze at least 3 hours beofre serving. Can be stored in the freezer for up to a week.


1 med.-sized eggplant (about 2 lbs.)
2 lg. red peppers
2 garlic cloves
1/3 c. olive or salad oil
1 tsp. dried oregano leaves
1 (28 oz.) can tomatoes
1/2 (6 oz.) can tomato paste (1/4 c.)
1/2 tsp. dried basil leaves
1 (15 to 16 oz.) container ricotta cheese
2 lg. eggs
2 tbsp. parsley, chopped
1/2 lb. Fontina or Gruyere cheese, shredded (2 c.)
2/3 (16 oz.) pkg. lasagna noodles (about 12 noodles)

About 2 hours before serving: Dice eggplant and peppers. Slice each garlic clove in half. In 4-quart saucepan over medium heat, in hot olive oil or salad oil, cook garlic, stirring occasionally until golden brown; discard garlic.

    Add eggplant and red peppers; cook 5 minutes, stirring frequently. Stir in oregano, 2 teaspoons sugar, 1 1/2 teaspoons salt, 1/2 teaspoon pepper, and 2/3 cup water; heat to boiling. Reduce heat to medium-low; cook, uncovered 20 minutes, stirring occasionally until vegetables are tender.

 Meanwhile, prepare sauce: In 3-quart saucepan over high heat, heat tomatoes with their liquid, tomato paste, basil, 2 teaspoons sugar, 1 teaspoon salt, and 1/4 teaspoon pepper to boiling.

   Reduce heat to medium; cook sauce, uncovered, 20 minutes, stirring occasionally.In medium bowl, mix ricotta cheese, eggs, parsley, and 1 cup Fontina cheese. In saucepot, prepare lasagna noodles as label directs but do not use salt in water; drain. Preheat oven to 375 degrees.

 Into 13 x 9 inch glass baking dish, evenly spoon 1 1/2 cups sauce. Arrange one-third of lasagna noodles over sauce, overlapping to fit.
  Spoon ricotta mixture over noodles in baking dish; top with half of remaining lasagna noodles. Spoon eggplant mixture over noodles;
 top with remaining noodles, then remaining sauce. Sprinkle remaining Fontina cheese over sauce.

Cover baking dish with foil and bake lasagna 30 minutes. Remove foil and bake 10 to 15 minutes longer until lasagna is hot and bubbly and top is lightly browned. Remove from oven and let stand 10 minutes for easier serving.

 Makes 10 servings.


1/3 cup olive oil
1/3 cup flat beer
1/8 cup fresh squeezed lemon juice
1/8 teaspoon liquid hickory smoke
2 tbsp. steak sauce
1 tbsp. Worcestershire sauce
2 tbsp. ketchup
1 tbsp. dark brown sugar
1/4 teaspoon onion powder
1 tbsp. chopped garlic
1 tbsp. chopped shallots

Combine all ingredients and baste ribs at least once every half hour while smoking


Printed from COOKS.COM

1 tsp. salt
1 c. quick grits
1/2 lb. Cheddar cheese, grated
2 eggs
4 1/2 c. water
1/2 c. plus 2 tbsp. butter
2 cloves garlic, crushed
1/2 c. milk

Dash of hot pepper sauce or Tabasco sauce
Bring water and salt to a rapid boil. Add grits and boil 3 to 5 minutes. Remove from heat. Add butter, cheese and garlic. Stir until butter melts. Beat eggs, stir in milk and add to grits mixture. Add pepper sauce, mix and pour in a greased casserole. Dot with remaining butter. Sprinkle with Corn Flake crumbs and paprika. Bake in 350 degree oven for about 1 hour. Makes 6 to 8 servings.