December 11, 2010


6-9 pork chops (with or without bone)
3 cans Campbells Soup Cream of Mushroom (and 3 cans water)
2 cans chopped black olives
1-2 onions, chopped
16 oz sour cream
1/2 - 1 cup Reduced Fat Parmesan Cheese
1 tbsp. basil
1 tbsp. oregano
1 tbsp. parsley
salt, to taste
Low fat/Light Butter (or extra light virgin olive oil)

Mix in Crockpot; cream of mushroom soup and water, sour cream and olives.Set crock pot to low so it can start heating up. Sauté onions in butter/oil until clear and sweet, then stir into Crock pot (use a slotted spoon to drain off before mixing into crock pot). Mix basil, oregano and parsley together and put aside. Put flour in bag, add a couple chops at a time and shake to cover with flour.
Sprinkle spices on each side of chops and cook until golden brown in remaining butter/oil, Add more if needed but keep it minimal to be healthier. Add chops to Crockpot. Cook until tender; approximately 6-7 hrs on low.

I like to serve on a bed of white or whole grain rice and is fabulous with a side of spinach lightly buttered with Parmesan cheese. The flavors just compliment each other so nicely.


2 lbs. lean stew beef
1 lg. onion, sliced
1 clove garlic, crushed
1/2 c. catsup
2 tbsp. Worcestershire sauce
1 tbsp. brown sugar
1 tsp. salt
2 tsp. paprika
1/2 tsp. dry mustard
1 c. water
1/2 c. flour
Wide egg noodles

Place stew beef, onions and garlic in slow cooker. Combine catsup and spices and pour over beef. Cook low 9 to 10 hours. Ten minutes before serving, turn cooker to high, combine water and flour and allow to thicken. Serve over wide noodles. Doubles beautifully.


1/2 lb. lean ground beef
1 or 2 tbsp. extra virgin olive oil
pinch salt
1/4 tsp. pepper
3 cloves garlic, minced
2 stalks celery
2 onions
1 green bell pepper
1/2 lb shell, ziti or elbow macaroni
3 pints water
1 1/2 tsp. taco seasoning
1 can condensed mushroom soup
1/2 lb. sharp cheddar cheese

Season ground beef lightly with salt and pepper. Wash and chop pepper and onion and sauté in a tablespoon of olive oil until translucent; add crumbled ground beef and sauté until browned. Add garlic, celery and taco seasoning; sauté for 2 more minutes.

Cook pasta according to package directions in boiling salted water (but for a few minutes less time until almost tender).
Butter a casserole dish and place a layer of pasta, a layer of meat, cheese, and soup, ending with a layer of cheese.
Bake in a 350°F oven until cheese and soup melt through and mixture is bubbly. Stir once or twice, then serve hot.

Makes 3 or 4 servings.
Variation: Omit taco seasoning and use Italian seasoning instead (oregano, basil, etc) and use 1 can tomato instead of mushroom.


1 (7 oz.) pkg. caramels
1/4 c. evaporated milk
3/4 c. chopped pecans, divided
1 (9-inch) chocolate crumb pie crust
2 (3 oz.) pkg. cream cheese, softened
1/2 c. sour cream
1 1/4 c. milk
1 (3.9 oz.) pkg. chocolate instant pudding mix
1/2 c. fudge topping

Place caramels and evaporated milk in a heavy saucepan. Heat over medium-low heat, stirring continually, until smooth, about 5 minutes. Stir in 1/2 c. chopped pecans. Pour into pie crust.Combine cream cheese, sour cream and milk in a blender. Process until smooth. Add pudding mix. Process for about 30 seconds longer.
Pour pudding mixture over caramel layer, covering evenly. Chill, loosely covered, until set, about 15 minutes.
Drizzle fudge topping over pudding layer in a decorative pattern. Sprinkle top of cake with remaining pecans. Chill, loosely covered, until serving time.


3 graham crusts
1 lg. cream cheese
1 can Eagle Brand milk
1 (16 oz.) Cool Whip
1 c. coconut
1 c. chopped pecans
4 tbsp. butter
1 jar Kraft caramel sauce
1 jar hot fudge sauce

Brown coconut, pecans, and butter in oven until toasted. Layer cream cheese mixture in 3 crusts. Put toasted coconut, pecan mixture on each crust, then put 1/3 of sauces on each pie. Take fork and swirl the sauces - will look like turtle candy. Refrigerate overnight.


1 ready-made 9-inch pie crust
1/2 lb lean ground beef or ground turkey breast
1 small onion, chopped
1/4 tsp. each salt and pepper
1/3 cup ketchup
1/2 cup dill pickles
6 eggs, beaten
2/3 cup 1% milk
1 1/4 cups reduced-fat shredded cheddar cheese
1 lg tomato, cut into 1/4-inch slices

Fit dough into pie pan, flute edges, refrigerate.Preheat oven to 375°F. Heat a large skillet over medium heat. Add beef or ground turkey, onion, salt, and pepper.
Cook, stirring occasionally until meat is browned and onions are soft. Drain. Stir in ketchup.
Spread mixture into pie crust. Chop 1/4 cup pickles.
In a bowl, combine eggs, milk, 1 cup cheese, and chopped pickles. Pour over meat mix. Top with tomato slices and the rest of the pickle slices.
Bake for 25 minutes. Sprinkle with remaining shredded cheese, bake for 5 more minutes or until cheese has melted.
Men and children go nuts over this dish.


1 lg. flank steak
1/3 c. soy sauce
1/3 c. honey
1/3 c. pineapple juice
1 clove garlic, minced
1 tsp. minced fresh ginger root
Lettuce leaves
4 oranges, sectioned, with the membranes removed
1 sm. red onion, thinly sliced
1/2 c. toasted slivered almonds


3/4 c. sugar
1 tsp. dry mustard
1/2 tsp. salt or to taste
1/3 c. cider vinegar
2 tbsp. finely minced onion
1 c. salad oil
1 1/2 tbsp. poppy seeds

Marinate the flank steak overnight in a mixture of the soy sauce, honey, pineapple juice, garlic, and ginger. The next day, broil the steak until medium done. Chill and slice the steak thin.In a food processor, combine the first 5 ingredients for the dressing and process until well combined. Gradually drizzle in the oil while the machine is running. Stir in the poppy seeds. Line a large platter or individual serving plates with leaf lettuce. Arrange beef slices and orange sections on it. Top with onions and almonds. Drizzle dressing and serve. Serves 4.


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1 lb cooked ground beef
1 lb grated sharp cheddar
1 (15 oz.) can ranch style beans, drained
1 large head of lettuce, torn into bite-size pieces
1 can chopped or sliced black olives
1 large onion, chopped
1 (7 oz) pkg plain/flavored Doritos or Fritos
1 bottle Catalina salad dressing

Combine all ingredients except chips and dressing.Chill, covered in refrigerator until needed.
At serving time, toss with slightly broken chips and dressing.

Catalina Dressing:
2 tsp. salt
dash paprika
1/2 tsp. chili powder
1/2 tsp. celery seed
1/2 tsp. dry mustard
grated onion to taste
1/2 c. vinegar
2/3 c. ketchup
1 c. vegetable oil

Serves 12



14 oz. vanilla caramels
1/2 c. unsalted butter
1/2 c. heavy whipping cream
2 c. pecans, toasted
1 (6 oz.) chocolate Ready Crust (save plastic lid)


1/3 c. semi-sweet chocolate chips
2 tbsp. unsalted butter
2 tbsp. heavy whipping cream
2 tbsp. light corn syrup
1/2 tsp. vanilla extract


1 c. heavy whipping cream, whipped to soft peaks

FILLING: Put caramels, butter and cream in a medium size heavy saucepan. Cook over low heat, stirring often with a whisk until caramels and butter melt. Remove from heat and whisk until completely smooth. Stir in pecans. Pour into pie crust. Cover with plastic lid and chill 3-4 hours until cooled and firm.TOPPING: Stir in chocolate chips and butter in a small heavy saucepan over low heat until melted and smooth. Remove from heat and stir in cream, corn syrup and vanilla until blended. Pour over pie. Chill at least 1 hour.
Just before serving, decorate top with dollops of whipped cream. 10 servings.


2 1/2 to 3 lbs. beef short ribs, cut into serving-size pieces
12 anise seeds
2 tbsp. soy sauce
1/2 c. dry red wine
1/8 tsp. garlic powder
1/8 tsp. ground ginger
2 tsp. beef stock base
2 tsp. powdered mushrooms
1 c. hot water
1/4 tsp. Bouquet Garni for beef

Place short ribs in deep bowl. Crush anise seeds thoroughly. Combine with soy sauce, wine, garlic powder, and ginger. Pour over ribs. Marinate for several hours at room temperature or overnight in the refrigerator. Drain short ribs and brown in heavy frying pan. Pour off excess fat. Add beef stock base and powdered mushrooms to hot water; combine with marinade. Pour over browned ribs. Crush Bouquet Garni and sprinkle over meat. Cover tightly and simmer slowly for 2 to 2 1/2 hours or until ribs are very tender. Thicken sauce, if desired, with 2 teaspoons arrowroot mixed with 1 tablespoon cold water. Makes 4 or 5 servings. Serve with rice noodles.


1 bag (14 oz.) vanilla caramels
1/2 c. butter
1/2 c. heavy whipping cream
2 c. pecan halves, toasted
1 chocolate graham cracker pie crust


1/3 c. chocolate chips
2 tbsp. butter
2 tbsp. heavy whipping cream
2 tbsp. light corn syrup
1/2 tsp. vanilla

For decoration: 1 cup heavy whipping cream, whipped to soft peaks.Filling:
1. Put caramels, butter and cream in a medium size saucepan. Cook over low heat, stirring often with a whisk until caramels and butter melt. Remove from heat and whisk until completely smooth. Stir in pecans.
2. Pour into pie crust. Cover with plastic lid and chill 3-4 hours until cooled and firm.
3. Topping: Stir chocolate chips and butter in a small saucepan over low heat until melted and smooth. Remove from heat and stir in cream, corn syrup and vanilla until blended. Pour over pie. Chill at least 1 hour.
4. Just before serving, decorate tops with dollops of whipping cream.


4 lbs country-style ribs
1 tsp. salt
1/2 cup orange marmalade
1/2 cup chili sauce
2 tbsp. soy sauce
2 tbsp. cider vinegar
1 tbsp. canola oil

Put ribs in a large pot filled with water, just enough to cover ribs. Bring to boil, reduce heat to simmer. Cook 45 minutes.In a bowl, whisk glaze ingredients. Mix well. Set aside.
Remove ribs from water and place on grill, turning and basting with glaze often, grill for 20-30 minutes.
Or set oven to broil. Place ribs on large baking sheet.
Broil, basting and turning often for about 10 minutes.


3.5 - 4 pounds Country Style pork ribs
1 cup Cattleman's Original BBQ Sauce
1/2 cup Kraft Honey BBQ Sauce
2 tbs Dales Marinade
1 medium onion
1/2-1 tsp. garlic powder (to your taste)
1 tsp. seasoned salt
1/2 tsp. Accent

Slice onion into rings and place in bottom of Crock pot. Layer Ribs on top of onion. Sprinkle ribs with garlic powder, seasoned salt and accent. Mix together both BBQ sauces and Dales. Pour BBQ sauce over ribs making sure to coat them well. Cook on low for 7-8 hours. They will be fall apart tender.


12 large cabbage leaves
1 beaten egg
1/4 c. milk
1/4 c. finely chopped onion
1 tsp. salt
1/4 tsp. pepper
1 lb. lean ground beef
1 c. cooked rice
1 (8 oz.) can tomato sauce
1 tbsp. brown sugar
1 tbsp. lemon juice
1 tsp. Worcestershire sauce

Immerse cabbage leaves in large kettle of boiling water for about 3 minutes or until limp; drain. Combine egg, milk, onion, salt, pepper, beef and cooked rice. Place about 1/4 cup meat mixture in center of each leaf; fold in sides and roll ends over meat. Place in crock-pot. Combine tomato sauce with brown sugar, lemon juice and Worcestershire sauce. Pour over cabbage rolls. Cover and cook on low 7 to 9 hours.Makes 6 servings.


1 turkey, 12-15 lbs, thawed
5-6 gallons peanut oil
3 cloves minced garlic
1 stick butter
1/4 lb lean salt pork, finely minced
1 teaspoon soy sauce
1/2 teaspoon paprika
1 large outdoor turkey fryer
1 turkey injector
1 yard of cheesecloth (or a fine mesh strainer)
salt and pepper, to taste

For this recipe, you will need a large outdoor turkey fryer. Find a place to set up the cooking area away from the house, and children or pets. You'll need a heavy-duty turkey lifter to remove the turkey from the hot oil and a long stemmed thermometer, and long-armed hot mitts.Be sure the turkey is fully thawed before frying.

The night before:

Slice the salt pork into 1/8" dice or mince well with a cleaver. Combine with 3 minced cloves of garlic and 1 teaspoon peanut oil in a heavy skillet over low heat and leave for 30 minutes, or until the drippings have rendered out from the salt pork. Turn several times. After 30 minutes, add butter, soy sauce and paprika. When butter has melted and become clear, remove pan from heat and strain the mixture with cheesecloth or a fine mesh strainer until no small bits remain. (Alternatively, process until smooth in a blender). This mixture is used to inject the turkey before frying. Inject the turkey about 5 inches apart, having the injector go in different directions several times for each hole made.If any of the mixture is left when done injecting the turkey, use it to rub the outside of the turkey.
Remove the pop-up timer, then place the turkey in a large food-safe plastic bag in the refrigerator overnight.

Cooking the Turkey:

Add peanut oil up to the line on the inside of the turkey fryer (or see your manufacturer's instructions for recommended quantity of oil). The turkey should be submerged with one inch of oil above it while cooking.Thirty minutes before cooking, remove the turkey from the refrigerator and let sit at room temperature. Bring the oil temperature to 350°F. Pat the turkey dry with a clean towel.
Put the turkey in the frying basket, breast side (neck end) facing down. With a hot mitt covered hand, stand away from the oil and carefully lower the turkey into the cooker. Allow the oil temperature to lower to 300°F and continue frying, 4 minutes per pound of turkey.
The turkey will turn a deep brown when done and will be crisp. The temperature in the thickest portion of a thigh should read 175°F using an instant read thermometer.
Remove the turkey to a cookie sheet; sprinkle both sides with salt and pepper, then allow it to cool, upside down for 20 minutes.
Serve breast side up on a decorative platter.


1 (8 oz.) pkg. of cream cheese
2 tbsp. mayonnaise
2 tsp. onion juice
1 tsp. paprika
2 tbsp. sherry (optional)
2 (4 oz.) jars smoked oysters, chopped
Finely minced chives or black olives

Bring cheese to room temperature; mix with mayonnaise, onion juice, paprika and sherry; whip until fluffy. Fold in finely chopped smoked oysters and chives and/or black olives. Serve with crisp dip crackers.REMARKS: This has been a favorite dip for many years. It is always requested, and this recipe has been passed on to so many people. If "onion juice" cannot be found, I have found it just as good to use very finely chopped onions. Remember to DOUBLE this recipe is never enough.


10 hard cooked eggs
1/4 c. mayonnaise
1 tsp. prepared mustard
1/2 tsp. salt
1/2 tsp. sweet pickle juice
1/8 tsp. pepper
1 (3.66 oz.) can smoked oysters, drained
Lettuce leaves

Slice hard cooked eggs in half lengthwise, and carefully remove the yolks. Mash yolks and add the next 5 ingredients; stir well.Place a smoked oyster in each egg white. Fit a decorating bag with tip No. 4B, and pipe yolk mixture around the oyster. Serve on a lettuce lined tray. Yield: 20 servings.


1 (9") pie crust, baked
2 c. milk
6 egg yolks
1/2 c. sugar
1/2 c. flour
2 c. heavy cream
1 tbsp. vanilla
3/4 c. macadamia nuts, chopped
Whipped cream

Heat milk in heavy saucepan until hot. Do not boil. Mix egg yolks and sugar. Beat until fluffy and smooth. Then beat in flour. Pour in hot milk slowly, while beating. Strain back into heavy saucepan. Cook, stirring, on low heat until very thick. Remove from heat and let cool.Whip the heavy cream until very stiff and fold slowly into pastry cream. Fold vanilla and nuts into mixture and pour into the pie shell. Chill for 2 hours. Garnish with whipped cream and more nuts.


To Make The Cornbread:

4 cups cornmeal
1 tsp. salt
4 tsp. baking powder
1 tsp. baking soda
1 quart buttermilk
6 eggs, beaten
8 tbsp. butter (1 stick)

Preheat oven to 450°F.

In a mixing bowl, combine the dry ingredients.
Beat eggs using a whisk or a fork. Pour in the buttermilk while beating for 1 minute.
Gradually add egg mixture to the dry ingredients, Stirring just enough to combine.
Melt butter in a warmed 10-inch cast-iron skillet and swirl to allow butter to coat all sides. Place empty pan in oven to heat for 5 minutes, then add cornbread batter to hot pan, spreading evenly.
Bake until a toothpick inserted in center of cornbread comes out clean and top is golden brown (about 20 minutes).

Remove pan from oven and run a blunt knife around edges. Remove cornbread from pan and let cool on wire rack. Break up cornbread into good sized chunks for stuffing and leave on countertop for 1 hour to crisp up. The cornbread can be baked the day before.

To Make The Stuffing:

1/2 lb. pancetta, cubed or 4-5 strips bacon
2 cups chopped onions
2 cups chopped celery
3 shallots, minced
4 cloves garlic, minced
1 lb. mushrooms, sliced
giblets, chopped (optional)
5 eggs, beaten
1 cup chicken stock (more or less as needed)
8 tbsp. butter
2 tsp. thyme
1/4 cup fresh Italian parsley
2 tsp. rubbed sage or Bell's Seasoning
2-3 cups pecans or walnuts
2 cups dried cranberries 

Sauté pancetta or bacon and giblets if using in 1 tbsp. butter. Cut into cubes. Add onions, celery, shallots and garlic and saute for 5 minutes. Add seasonings and saute for 2 minutes. Add cornbread and melted butter, tossing to coat. Taste and adjust seasonings. Combine beaten egg and broth; pour over all.

Transfer stuffing to a foil-lined greased baking dish or loaf pan (makes about 2 loaves) or use to fill a 20 lb turkey. If stuffing turkey, stuff just before putting the turkey in the oven and wait for stuffing to cool in refrigerator for 1 hour before using. Fill turkey about 3/4 full with the stuffing. About 3/4 pound of stuffing per pound of turkey will be sufficient. A stuffed bird will take slightly longer to roast.


1 (3 oz.) pkg. strawberry gelatin
1 c. boiling water
1 (8 oz.) carton strawberry yogurt
4 c. sliced fresh strawberries (about 2 baskets)
6 tbsp. sugar
1 pt. real whipping cream whipped
1 (8-9 inch) angel food cake
Whipped cream for garnish
Strawberries for garnish

Dissolve gelatin in boiling water. Chill until consistency of unbeaten egg white. Whip until frothy. Fold in yogurt. Add strawberries, sweetened with 6 tablespoons of sugar. Fold in real whipped cream. Break cake into small pieces (about 1 inch) and fold into mixture. Pour into angel food cake pan, springform pan or use 9 x 13 inch baking pan. Refrigerate several hours or overnight. Freeze if desired. To serve unmold and garnish with additional whipped cream and strawberries. Makes 12 to 15 servings.


1 lb. pkg. Oreos
1/2 c. butter
2 c. powdered sugar
3 eggs, separated
2 sq. semi-sweet chocolate
1 tsp. vanilla
1/4 tsp. salt
1 c. chopped pecans
1/2 gal. vanilla ice cream

Crush Oreos. Line 9 x 13 inch pan with 1/2 of mixture. Blend until soft: Butter, powdered sugar, egg yolks, chocolate, vanilla and salt. Cook preceding mixture over low to medium heat. Cook until just boiling. Do not boil. Do not scorch. Cool.Whip 3 egg whites until stiff; add 1 cup chopped pecans. Fold white into cooled caramel mixture. Spread mixture over cookie layer. Freeze for 1-2 hours. Scoop evenly 1/2 gallon vanilla ice cream over caramel mixture. Sprinkle remainder of Oreos over top. Freeze until served.


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1/2 cup crushed pecans
1 tub Cool Whip
1/2 of a 1/2 gallon vanilla ice cream, softened
1/2 jar caramel ice cream topping
2 1/2 cup chocolate chips (for melting)
2 cups milk
2 teaspoons butter

Graham Cracker Crust:

7-8 full graham cracker rectangles, crushed
1/3 cup melted butter
1/2 cup sugar


Prepare graham cracker crust by melting butter in microwave for 30 seconds or until melted. Mix together cracker crumbs and sugar. Pat evenly into the bottom of pie dish. (Pour butter over mixture and pat with hands, or mix butter in with crumbs and then place in pie dish and pat. Either way works.)Bake pie crust at 350°F for 10-15 minutes.


While crust is baking, heat (not boil) 2 cups milk on stove. Once hot, add chocolate chips and butter. Stir constantly and don't over cook. Pour this fudgy mixture over pie crust and freeze.Once frozen, add caramel on top of fudge. Smooth over the best you can (if chocolate swirls into it, it's ok) and sprinkle pecans over top. Freeze, or cool to let set up.
Smooth vanilla ice cream over caramel/pecan layer. Top with Cool Whip. Sprinkle 1 teaspoon of pecans on top and drizzle with caramel. Freeze hard.
This is a most tasty Summer dessert, and you're sure to make this more than once!

Spicy Sausage-Cranberry Cheese Balls

  • 1 pkg. Jimmy Dean® Hot Pork Sausage Roll
    2 cups (8 ounces) shredded sharp cheddar cheese
    1 cup chopped dried cranberries
    1 cup chopped pecans
    ¾ cup all-purpose baking mix
    ¼ teaspoon ground nutmeg


1. Preheat oven to 375°F. Mix ingredients just until blended.
2. Shape into 36 (1-inch) balls; place in single layer in 2 lightly greased baking pans.
3. Bake 10-12 minutes or until done (160°F).

Cook’s Tip It is easiest to mix the ingredients using your hands. Mix just until the dry ingredients are fully incorporated.

Makes: 18 servings (2 sausage balls each)

Found on: jimmydean

Southern BBQ Chicken

  • This recipe is perfect for warm days - it's even easier than grilling, and the slow cooker doesn't heat up the kitchen.
  • 4 lbs. bone-in chicken thighs
  • 2 large onions, cut into 1/4-inch slices
  • 1-2 cans light beer, warmed
  • 1-2 Cups warm water
  • 1 TB. BBQ 3000


  • 1-2 TB. olive oil
  • 1 medium onion, finely chopped
  • 3 cloves garlic, minced
  • 1 14 oz. can diced tomatoes
  • 1 Cup cider vinegar
  • 1/4 Cup Worcestershire sauce
  • 1/2 Cup brown sugar
  • 1/4 Cup molasses
  • 2 TB. prepared mustard
  • 1 TB. prepared horseradish
  • 1/4 Cup lemon juice
  • 1/2 - 1 tsp. CHIPOTLE PEPPER

Line the bottom of the pot with half of the onion slices. Wash chicken, pat dry, and season with BBQ 3000. Place in the slow cooker on top of the onions. Using a combination of light beer and water, fill slow cooker until the liquid reaches 2/3 of the way up the side of the chicken. If you wish, use all beer or all water or any combination of the two. Stick with light beer as "bolder" beers tend to leave too much of a malty flavor.

Cook on low for 8 to 12 hours. While the chicken cooks, whisk together the sauce ingredients.

Carefully remove the chicken from the pot (it will be practically falling apart). Allow to rest for about 20-30 minutes so it cools and the juices redistribute back into the meat. Shred the meat with two forks or just use your fingers.

 Discard the skin and bones. Completely empty the slow cooker of fat/liquid and onions. Return the meat to the cooker. Whisk the sauce again and add enough of the sauce to cover the meat. Add salt and PEPPER to taste.

 Reheat the chicken on low until hot. Serve on your favorite hard rolls or buns.

Prep. time: 10 minutes
Cooking time: 8-12 hours
Serves: 4-6

New Orleans Catfish

2 lbs Catfish Fillets
   1 pinch Black Pepper
   2 Tbsp Onion, grated
   6 Lemon slices, thinly sliced and seeded 
   1/2 tsp Salt
   2 cup cooked Rice
   1/2 tsp Curry Powder
   1/4 cup Butter or Margarine
   Parsley, chopped

Thaw catfish according to package directions. Cut fish into serving-size portions. Place in a well-greased 13x9x2-inch baking dish and sprinkle with salt and pepper. Mix rice, onion and curry powder and spread over fish. Top with lemon slices and dot with butter. Cover and bake in preheated oven at 350F for 25 to 35 minutes or until fish flakes easily. Uncover last few minutes of cooking to allow for slight browning of fillets. Sprinkle catfish fillets with parsley and serve hot. Makes 6 servings.

Better Than Sex - Chocolate Peanut Butter Cheesecake


1 1/2 cups (about 22 cookies) cream-filled chocolate cookie crumbs, including the filling*
3 tablespoons butter, melted
* I use Oreo cookies
Preheat oven to 350 degrees F. and position rack in center of oven (too high or too low of rack placement will cause baking problems). Lightly grease (butter) a 9-inch springform pan.
In a food processor, whirl cookie crumbs to fine crumbs. Add butter; whirl 5 to 10 seconds more
Place crumb mixture onto bottom of prepared pan being careful not to get crumbs on sides of pan. Press crumb mixture firmly and evenly over the bottom. Bake 10 minutes. Remove from oven and cool crust completely on a wire rack. Maintain oven temperature.

2 (8-ounce) packages cream cheese, room temperature*
1 1/2 cups granulated sugar
1 cup creamy peanut butter
5 eggs, room temperature
1/2 cup sour cream
2 tablespoons freshly-squeezed lemon juice
1 cup semi-sweet chocolate chips

To quickly bring cream cheese to room temperature, place unwrapped package(s) in a microwaveable bowl. Microwave on HIGH for 30 to 45 seconds or until slightly softened. Do not let it melt or get warm. Refrigerate if it does.
NOTE: Use a conventional (regular) oven rather than a convection oven in baking your cheesecake. The forced hot air from the convection oven causes too much browning and can often cause the center of the cheesecake to collapse.

In a large bowl, combine cream cheese, sugar, and peanut butter. Add eggs, one at a time, beating after each addition.NOTE: Do not over beat the mixture. You want to avoid beating air into the mixture. Too much air will make the cheesecake fall.

Add sour cream and lemon juice. Add chocolate chips, mixing until blended into the mixture. Pour cheesecake mixture into prepared cookie crust, using the back of a spoon to spread evenly over the crust (this helps get rid of any extra air bubbles).

Place cheesecake in center of middle oven rack. Position a baking pan filled halfway with hot water on lower rack. Bake 15 minutes, then lower own temperature to 300 degrees and bake another 70 minutes or until edges are light brown and center is almost set. 

NOTE: There should be no wet spots or liquid areas in the center of the cheesecake. Remember that a cheesecake continues to cook when it is removed from the oven.
See How To Prevent Cracks In Your Cheesecake in the left column.

Turn oven off. Let cake stand in oven, with door ajar, 30 minutes or until center is completely set. Remove from oven and let cool on a wire rack.
Prepare Chocolate Topping. Spread Chocolate Topping over cooled cheesecake. Let Chocolate Topping cool and set.

Cool cheesecake completely on a wire rack before refrigerating. Cover with plastic wrap and refrigerate 12 to 24 hours before cutting (the cheesecake will solidify to a perfect consistency during this time).

To serve, slide a small knife around edge of cake to loosen it and remove sides of the springform pan; transfer onto a cake plate.
Makes 10 to 12 servings.
1 cup sour cream
3/4 cup semi-sweet chocolate, melted
3 tablespoons powdered (confectioner's) sugar
In a medium bowl combine sour cream, melted chocolate chips, and powdered sugar.

Alaska Seafood Lasagna

   2/3 cup Alaska Shrimp, cut into bite size
   2/3 cup Alaska Scallops, cut into bite size
   2/3 cup Alaska King Crab meat, cut into bite size
   15 Lasagna Noodles, uncooked
   1/2 cup Butter
   1/2 cup Flour
   1/2 tsp Salt
   2 cloves Garlic, crushed
   2 cup Milk
   2 cup Chicken Broth
   1/4 tsp Pepper
   1 tsp Basil
   2 cup Mozzarella Cheese, shredded
   1/2 cup Green Onions, chopped
   15 Lasagna Noodles, uncooked
   1 cup Cottage Cheese, small curd
   2/3 cup cooked Alaska Shrimp, cut bite size
   2/3 cup cooked Alaska Scallops, bite size
   2/3 cup Alaska King Crab meat, cut bite size
   1/3 cup dry White Wine

Heat butter in a large saucepan over low heat until melted. Add garlic. Stir in flour and salt. Cook, stirring constantly until bubbly. Remove from heat. Stir in milk, broth and white wine. Return to stove and heat to boiling, stirring constantly. Boil for 1 minute. Add mozzarella cheese, onions, basil and pepper. Cook over low heat until cheese is melted, stirring constantly. Spread about 1 1/2 cups of the sauce in an ungreased 9" x 13" pan. Top with uncooked lasagna noodles, overlapping as needed. Spread the cheese over the noodles. Spread with another 1 1/2 cups of sauce and then top with another 5 lasagna noodles. Spread seafood over this layer and top with another 1 1/2 cups of sauce. Cover with the last 5 lasagna noodles and top with all of the remaining sauce. If desired, top with 1/2 cup grated parmesan cheese. Bake, uncovered at 350F for 35 to 45 minutes or until the noodles are tender. Let stand for 15 minutes before cutting. Yields 8 large seafood lasagna servings.

found on:fishex

Barbecued Catfish

 6 Catfish, about 1 lb. each
   1/8 tsp Paprika
   1/4 tsp Salt
   1/4 tsp Pepper
   2 Tbsp Sugar
   1 tsp Worcestershire Sauce
   1/4 cup Vinegar
   1/4 cup Catsup
   1/2 cup Vegetable Oil

Clean, skin, and fillet catfish. Combine remaining ingredients in a bowl. Baste fish with sauce. Place catfish in a well-greased, hinged fish basket. Place catfish on grill about 3 to 4 inches from coals. Cook 7 to 8 minutes on each side or until catfish flakes easily, brushing frequently with the sauce. Makes 6 to 8 servings.

Baked Almond Catfish

 2 lbs Catfish Fillets
   1/2 cup whole Almonds, toasted
   3 Tbsp Cornmeal
   2 Tbsp grated Parmesan Cheese
   2 Tbsp fresh Parsley, chopped
   1 Tbsp Flour
   2 Tbsp fresh Lemon Juice
   Salt, to taste
   freshly ground Black Pepper, to taste
   Parsley Sprigs
   Lemon Wedges

Grind the almonds and combine with the cornmeal, parmesan cheese, flour, salt and pepper. Sprinkle the lemon juice over the catfish and coat the fillets thoroughly with the almond mixture. Place the fillets on a baking sheet and bake at 400F for 8 minutes, or until cooked through. Serve immediately. Serve baked catfish with rice tossed with peas and a sprinkle of lemon zest. Garnish with parsley sprigs and lemon wedges. Makes 4 delicious servings.

found on: fishex

Spicy Blackened Catfish

   2 Catfish Fillets (1 pound)
   2 tsp Sweet Paprika
   1/2 tsp dried Oregano, crumbled
   1/2 tsp dried Thyme, crumbled
   1/8 to 1/4 tsp Cayenne
   1/2 tsp Sugar
   1/2 tsp Salt
   1/4 tsp Black Pepper, freshly ground
   1 large Garlic Clove, sliced thinly
   1 Tbsp Olive Oil
   1 Tbsp Butter, unsalted
   sliced Lemon Wedges

In a small bowl combine the paprika, oregano, thyme, cayenne, sugar, salt, and black pepper. Pat the catfish fillets dry, then sprinkle the spice mixture on both sides of the fillet coating them well. In a large skillet, saute the garlic in the oil over moderately high heat, stirring until the garlic is golden brown.

 Discard the garlic then add the butter and heat the butter until the foam subsides. Add fillets and saute the catfish for about 4 minutes on each side until they flake easily with a fork. Serve blackened catfish fillets with lemon wedges.

Smoked Salmon Artichoke Dip

   2 cups Smoked Salmon
     1 jar (6oz) marinated Artichokes, drained
     8 oz Cream Cheese, softened
     8 oz Sour Cream
     2 tsp Dill
     2 tsp Cajun Seasoning
     2 Tbsp Mrs. Dash Original Seasoning Blend
     1 tsp Worcestershire Sauce
     1 tsp mild Hot Sauce
     1 tsp spicy Mustard
     2 Tbsp Lemon Juice
     Salt, to taste

In large bowl, combine cream cheese and sour cream. Add remaining ingredients, except smoked salmon. Blend well. Add salmon and fold mixture slowly to keep salmon in larger pieces. Refrigerate for 4 to 6 hours. Serve dip with crackers and cheese, raw vegetables, or specialty breads.

found on:fishex

Broiled Lobster Tails

4 Lobster Tails, 6 to 7 oz each
   2 Tbsp finely crushed Saltine Crackers
   2 Tbsp grated Parmesan Cheese
   1 1/2 tsp minced fresh Parsley
   1/8 tsp Paprika
   1 Tbsp Margarine, melted
   2 Tbsp Chablis, or other dry White Wine
   2 Tbsp Lemon Juice
   1 clove Garlic, crushed
   Vegetable Cooking Spray

Make a lengthwise cut through the top of 1 lobster shell, using kitchen shears, and press shell open. Starting at the cut end of the tail, carefully loosen the lobster meat from bottom of the shell, keeping meat attached at end of tail; lift meat through top shell opening, and place on top of shell. Repeat procedure with remaining lobster tails. Place lobster tails on a rack coated with cooking spray, and place rack in a shallow roasting pan. Combine cracker crumbs, Parmesan cheese, minced parsley, and paprika in a small bowl, then stir in melted margarine. Set aside. Combine wine, lemon juice, and garlic and stir well. Brush lobster with half of wine mixture. Broil 5-1/2 inches from heat for 9 minutes or until lobster flesh turns opaque, basting with remaining wine mixture after 5 minutes. Sprinkle crumb mixture evenly over lobster, and broil an additional 30 seconds. Serves 4.

Found on: fishex

Lobster Dip

 5 oz Lobster Meat, cut into small pieces
   2 Tbsp Butter or Margarine
   2 cups shredded Sharp Cheddar Cheese
   1/4 tsp Red Pepper Sauce
   1/3 cup dry White Wine

Melt butter in pan over low heat. Gradually add and stir in cheese until cheese is melted. Add red pepper sauce. Slowly add wine, stirring until mixture is smooth. Add lobster and stir until heated. Makes about 1 1/2 cups. Serve this hot cheese lobster dip with crisp crackers.

Steamy Smoked Oyster Dip

7 oz Smoked Oysters, rinsed, drained and mashed
   1 Tbsp Butter
   1/2 cup Almonds, sliced  
   1 1/2 tsp prepared Horseradish
   1 cup Cream Cheese, softened 
   2 Tbsp white Onion, chopped
   1 Tbsp Milk
   Black Pepper, to taste
Melt the butter in a frying pan. Brown the almonds on all sides and set aside. Beat the cream cheese until smooth then blend in the milk. Add pepper to taste, horseradish, and chopped onion, blending well. Fold in the oysters and pour into a casserole dish. Sprinkle the browned almonds on the top and bake at 375 degrees for 20 to 30 minutes or until bubbly. Put in a chafing dish and serve hot. Makes about 2 1/4 cups of dip.

Found on: fishex

Oysters and Artichoke Casserole

  1 quart large Oysters
   2 packages frozen Artichoke Hearts
   1/2 cup browned Flour
   1 pinch Thyme, Salt, Pepper, Paprika and Cayenne Pepper 
   1/2 lb Mushrooms, sautéed in butter
   dry White Wine
   2 Tbsp Lemon Juice
   1/4 lb Butter 
   1 thinly sliced unpeeled Lemon
   1 bunch Green Onions, minced 
   1/2 cup fresh Parsley, minced 
Cook artichoke hearts as directed on package. Place in a buttered casserole dish. Cover with sautéed mushrooms. Cook oysters in their liquid until edges begin to curl. Drain thoroughly in colander, reserving liquid. Melt butter and sauté onion until tender. Add parsley and cook a minute. Add flour and stir until smooth. Add enough white wine to oyster liquid to make 1 1/2 cups. Add seasonings and stir constantly until thick. Add oysters and spoon mixture over artichokes and mushrooms. Arrange lemon slices over top. Add a dash or two of paprika and bake at 350 degrees for about 10 minutes or until bubbling. Serves 10.

Bacon Wrapped Smoked Oysters

  2 cans Smoked Oysters 
   40 round wooden Toothpicks
   1/4 cup light Vegetable Oil 
   3 Tbsp Garlic, minced
   1/2 lb Bacon Strips
Cut bacon strips in thirds. Wrap a bacon slice around each oyster and place a toothpick through to hold it in place. In a medium skillet, heat oil, and add garlic. Cook wrapped oysters in oil until bacon is crisp. Remove from pan and place on a paper towel to drain. Makes about 15 appetizers.

Found on: fishex

Oysters Rockefeller

  36 Oysters, in shells
   1 bunch Spinach, washed
   1 Parsley bunch, leaves
   1/2 cup Butter or Margarine, melted
   Rock Salt
   1 bunch Green Onion tops
   1 stalk Celery, minced
   1 Juice of Lemon
Using food processor, process spinach, onion tops and parsley until fine. Mix with celery, melted butter and lemon juice. Fill 6 pie plates or tins half full with rock salt. Place 6 oysters on half shell in each plate. Cover each oyster with 1 teaspoon vegetable mixture. Place plates under broiler; cook until edges of oysters curl, then serve immediately. Makes 6 servings or 36 appetizers.
Found on: Fishex

Oysters Fritters

  1 pint shucked Oysters
   2 cups all-purpose Flour
   1 Tbsp Baking Powder
   1 1/2 tsp Salt
   2 Eggs
   1 cup Milk
   1 Tbsp Butter
   1 gallon Frying Oil
Drain and rinse oysters. Chop oysters into bite size pieces. In a mixing bowl, combine flour, baking powder, and salt. At this point you're welcome to add a few pinches of your own spices. Garlic is always good as well as a very tiny pinch of saffron. Melt butter on low power in microwave. In another mixing bowl, beat eggs, then add butter and milk and mix well. Add dry ingredients and blend until smooth. 

Heat frying oil in a deep fryer or deep frying pan to around 350F. Dip oysters pieces into batter then drop into oil and fry for about 3 minutes until golden brown. If frying in pan, use generous amount of oil and turn oysters over after a minute or so. Place oyster fritters on paper towels to soak up extra oil. Serve hot with your favorite seafood sauce.

Found on: fishex

Oysters Bingo

  6 fresh Oysters
   1 oz Butter or Vegetable Oil
   1 Tbsp Oyster Juice 
   1 Tbsp White Wine
   1 cup Flour, seasoned with salt and pepper
   1 Tbsp Shallots
   1 Tbsp real Lemon Juice
Lightly bread 6 oysters in seasoned flour. Melt butter in pan and sauté both sides of the oysters until golden brown. Remove oysters from pan and keep warm in oven. Turn off heat and add the wine, oyster juice, lemon juice, and shallots to the butter that the oysters were sautéed in. This will make a creamy sauce to pour over the oysters. Serve oysters on your favorite pasta, pouring sauce over top.

Found on: fishex

Cajun Oysters

 2 cans whole Oysters
   1 cup Shortening or Oil

Cajun Ingredients:
   2 cups Flour
   4 tsp Pepper
   2 tsp Seasoned Salt
   1 tsp Garlic
   2 Tbsp Paprika
   2 tsp Leaf Thyme
   4 tsp crushed Red Pepper
In plastic bag, shake cajun ingredients thoroughly and then add oysters to mix. Shake well until oysters are covered. Place oysters into preheated shortening (medium heat). Brown each side of oysters, then place oysters on paper towel to drain grease. Let cool and enjoy. Makes enough for 3 servings or a nice appetizer platter.

Found on: fishex

Baked Oysters

   2 cups Oysters, with juice
   1/4 cup Butter
   1 Celery Stalk, diced
   1/2 Sweet Green Pepper, diced
   1/4 cup Flour
   2 cups Oyster Juice
   2 cups Milk
   2 Tbsp jarred Red Pimiento, chopped
   Salt and Pepper, to taste
   1 Pie Tin

Drain oysters, reserving both oysters and juice. Melt butter in pan and brown celery and green pepper. Stir in flour and cook for a few minutes. Remove from heat. Stir in oyster juice and milk until completely combined. Place back on heat and cook mixture. Stir until thickened. Add salt and pepper. Delicately stir in chopped red pimiento and reserved oysters. Pour into a greased, oven-proof dish. Top with ventilated pie tin. Bake in a preheated 375°F oven until golden brown. Serves 4.

Found on: FishEx

Oysters in the Half Shell

   36 live Oysters
   Salt and Pepper, to taste
   1/2 cup Bread Crumbs
   2 Tbsp Butter
   pinch of Paprika
   fresh Parsley, finely chopped
   Cocktail Sauce
   3 Lemons, cut into thin wedges

Shuck and clean oysters, retaining the larger half of shell with oysters. Melt butter in sauté pan. Reduce heat and add bread crumbs to butter and mix well. Place oysters in shells and sprinkle with salt and pepper. Cover each oyster with buttered bread crumbs and add a dash of paprika on top. Place shells with oysters in oven about 3 inches down from broiler. Broil for 5 minutes until golden brown. Sprinkle each oyster with a pinch of parsley. Serve with lemon wedges and cocktail sauce.

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Buffalo Chicken Dip

4 boneless skinless chicken breast halves,
     boiled, drained and shredded with 2 forks
1 (12 ounce) bottle Frank's Hot Sauce
16 ounces cream cheese
1 (16 ounce) bottle Ranch dressing
1/2 cup minced celery
8 ounces shredded Monterey jack or sharp Cheddar cheese

Preheat oven to 350 degrees F.
In a 13 x 9 x 2-inch baking pan, combine the shredded chicken meat with entire bottle of Frank's hot sauce, spreading to form an even layer.
In a large saucepan over medium heat, combine the cream cheese with entire bottle of Ranch dressing, stirring until smooth and hot. Pour evenly over the chicken mixture. Sprinkle celery over top. Bake uncovered for 20 minutes, then sprinkle cheese over top and bake uncovered for another 15 or 20 minutes until just hot and bubbly. Let stand 10 minutes before serving with celery sticks or any sturdy dipping chip.