Banana Peanut Butter Brownie Pizza

  • One 21-1/2 ounce package brownie mix
  • One 8 ounce package cream cheese, softened
  • 1/4 cup sugar
  • 1/4 cup creamy peanut butter
  • 3 large bananas, peeled and sliced
  • 1/4 cup peanuts, chopped
  • 2 squares semi-sweet chocolate (optional)
  • 2 teaspoons butter

Preheat oven to 270F. Prepare brownie mix as directed. Spread batter evenly in greased 12 inch pizza pan. Bake, then cool.

Mix cream cheese, sugar, and peanut butter with electric mixer on medium speed until blended well. Spread mixture over brownies. Arrange banana slices over cream cheese mixture, sprinkle peanuts. Cook chocolate and butter in heavy sauce pan on very low heat, stirring constantly. When completely melted drizzle over peanuts.

Hackberry Style Duck A La Orange

 

  • 2 – big ducks boned out in pieces (hopefully killed here at the lodge)

  • 1/2 cup Red Wine

  • 1 tbs Peelings Orange

  • 1 Clove Minced Garlic

  • 3 tbs Salad Oil

  • 1 tbs Potato Starch

  • 1-1/4 cups Orange Juice

  • 1 tbs Honey

  • 1/4 tsp Ginger

  • 1/8 tsp Pepper

  • 1 cup Sections Orange

Puncture ducks generously with fork; place on rack in roasting pan. Pour most of the sweet red wine over duck pieces. Roast in slow oven at 325F, basting occasionally, allowing 25 minutes / pound. In medium saucepan, sauté orange peel and garlic in oil. Mix in potato starch till smooth. Slowly add orange juice, honey and remaining wine. Simmer (1 min). Mix in ginger, pepper and orange sections; simmer (5 min). Serve hot sauce with roast duck.

Yield: 6 Servings.

 

Cajun Rice Dressing #2

 

  • 1-1/2 lb ground meat

  • 1/2 cup chopped bell pepper

  • 1 tsp cayenne pepper

  • 1-1/2 cup raw rice

  • 1 can cream of mushroom soup

  • 1 can of French onion soup

  • 2 stalks chopped celery

  • 1/2 cups chopped parsley

  • 1/2 cup onion tops

Mix all ingredients and pour into 12x9x2 inch pan – raw. Seal tight with foil. Place in preheated oven at 400F for one hour.

HACKBERRY STYLE BLACKEYED PEAS

Ingredients:

  • 1 (1-pound) package  Blackeye Peas
  • 2 tablespoons vegetable oil
  • 1 pound pickled pork, cubed to ½ inch
  • 1 large onion, chopped
  • 1 large green bell pepper
  • 3 stalks celery, chopped
  • 4 cloves garlic, chopped
  • 1 tablespoon tomato paste
  • 10 cups lightly salted water or chicken broth
  • 2 bay leaves
  • Salt, pepper and/or hot sauce, to taste
  • Hot cooked rice
  • Hot buttered French bread
  • 1 bunch green onions, sliced

Directions:

  1. Rinse and sort peas.
  2. Heat oil in a large pot over medium-high heat. Add pickled pork; sauté 5 minutes or until browned. Add onions, bell pepper, celery, garlic and tomato paste; sauté 15 minutes. Add water or broth and bay leaves; bring to a boil.
  3. Add blackeye peas, stir well and return to a low boil; cover, reduce heat and simmer 1½ to 2 hours or until peas are tender, stirring occasionally.
  4. If a creamier texture is desired, use the back of a spoon to mash up to one-fourth of the beans and stir well. Adjust seasonings to taste.
  5. Serve over hot cooked rice with hot buttered French bread. Garnish with chopped green onions.

 

Crawfish Cornbread Delight

 

  • 1 pound of crawfish

  • 1 box 8-1/2-ounce Jiffy Corn Muffin Mix

  • 1/2 cup Jiffy Biscuit Mix

  • 1 can whole kernel drained

  • 2 jalapeno peppers

  • 2 eggs

  • 1/4 cup milk

  • 1/4 teaspoon cayenne pepper

  • 1/4 teaspoon salt

  • 1 cup grated cheddar cheese

  • 1 medium yellow onion, diced

  • 1 medium bell pepper, diced

  • 2 celery stalks, diced

  • 2 pods of garlic, diced

  • 1 cup of parsley and onion tops

Special cooking utensils: 3 quart mixing bowl, 9 x 12 inch pan. Preheat oven: 375F.

Grease pan lightly. Mix milk, eggs, muffin mix an biscuit mix together well. Add drained corn to batter. Chop up onion, bell pepper, celery, jalapeno peppers and garlic. Add these diced ingredients to batter. Season crawfish with salt and pepper, mixing well into batter. Add grated cheese into batter. Spread mixed ingredients into 9 x 12 inch pan. Mix the 1 cup of parsley and onion tops into batter before spreading into pan. Bake for 45-55 minutes at 375F. Take out of oven – can be eaten hot or cold. Crawfish may be substituted with shrimp, crab meat or fish. Serving instructions: Cut into squares and serve as a slice of cornbread.

Serves: 12

Cajun Slow Cooked Ducks In A Crock Pot

 

Ingredients

  • 2 small wild ducks

  • 1 package onion soup

  • 4 cups potatoes, coarsely chopped and peeled

  • 2 cups carrots, coarsely chopped (or use baby carrots)

  • 1 medium onion, coarsely chopped

  • 2 tablespoons butter

  • 1/2 cup water

  • salt and pepper, to taste

Directions

Wash ducks, then wipe dry inside and out.

Place all ingredients except duck in Crock-Pot. Place ducks on vegetables.

Cover. Cook on high for 5 hours or until tender. Serve with wild rice.

 

Coon Ass Crackers

Many of you have asked me for the recipe for the special crackers that we make and give to friends and family this time of the year. We have had this recipe for so long I’m really not sure where we got it but they are the BEST little snack that you will ever make or give to someone. They have been called COON ASS CRACKERS for so long that’s all we know them as.

Sorry we don’t have a picture of the finished crackers but we ate most of them and our big dog BJ got up on the counter and finished them off.

COON ASS CRACKERS

  • 1 box cheap saltine crackers
  • 2 T. crushed red pepper
  • 2 oz. pkg. Hidden Valley Ranch Salad Dressing, dry
  • 1 ½ cups of pure canola oil (only pure canola)
  • Gallon glass jar

Put crackers and all dry ingredients in gallon glass pickle jar.  Add canola oil last – roll for 4-5 minutes – don’t shake – wash jar after each batch.

 

Wild Duck and Oyster Gumbo

 

  • 1 wild duck
  • 2 heaping tbsp. flour
  • 1 heaping tbsp. shortening
  • 1 lg. or 3 sm. onions, chopped
  • Salt and pepper
  • 2 doz. oysters
  • About 2 qts. water

Melt shortening. When hot, add flour to make a roux. When roux is browned, add finely cut onions. Cook until tender. Cut duck into about six pieces. Season with all salt and pepper. When onions are tender in the roux, add the duck pieces. Let fry in the roux until blood in duck disappears. Add water. Let boil slowly until duck is tender. Add oyster liquid, then oysters. Cook about ten minutes longer. Season again if necessary after oysters have been added.

Oyster Pie With Buttermilk Biscuits

 

For the Biscuits

  • 3 cups (13 1/2 oz.) all-purpose flour, plus more for dusting

  • 2 tsp. baking powder

  • 1 1/2 tsp. kosher salt

  • 1/4 tsp. baking soda

  • 3 sticks chilled unsalted butter, cut into 1/2-inch cubes

  • 1 1/4 cups buttermilk, chilled

For the Oyster Filling

  • 2 tbsp. olive oil

  • 10 oz. smoked country ham, finely diced

  • 2 stalks celery, finely chopped

  • 2 bulbs fennel, finely chopped

  • 1 large yellow onion, finely chopped

  • Kosher salt and freshly ground black pepper

  • 4 cloves garlic, finely chopped

  • 1 cup (4 1/2 oz.) all-purpose flour

  • 4 cups whole milk

  • 2 bunches Swiss chard, or spinach leaves, stems removed, roughly chopped

  • 7 oz. shucked oysters (2 dozen)

  • 1/2 cup finely chopped chives

  • 1/4 cup absinthe or Pernod

  • 1 tbsp. finely chopped flat-leaf parsley

Instructions

Make the biscuits: In a large bowl, whisk the flour with the baking powder, salt, and baking soda until evenly combined. Add the butter and, using your fingers, rub the butter with the flour until pea-size crumbles form. Add the buttermilk and stir until a dough forms. Scrape the dough onto a lightly floured work surface and knead until it forms a ball. Using a rolling pin, flatten the dough until 3/4 inch thick, and then fold in thirds like a letter. Repeat rolling and folding twice more, and then flatten the dough until 1/2 inch thick. Using a 2 1/2-inch round cutter, cut out biscuits, rerolling scraps as needed, to get 20 total. Place the biscuits on a baking sheet and freeze until ready to use, up to 1 week.

Make the oyster filling: Heat the oven to 450°. In a large saucepan, heat the olive oil over medium-high. Add the ham and cook, stirring, until browned and crisp, 6 to 8 minutes. Stir in the celery, fennel, and onion. Season with salt and pepper and cook, stirring, until the vegetables soften, about 8 minutes. Add the garlic and cook for 1 minute. Sprinkle the flour over the vegetables and cook, stirring constantly, until lightly toasted, about 2 minutes. Slowly pour the milk into the pan and stir until it comes to a boil. Add the Swiss chard, reduce the heat to medium, and cook, stirring, until the Swiss chard wilts down, about 8 minutes.

Remove the pan from the heat and stir in the oysters, chives, absinthe, and parsley. Season with salt and pepper and divide the oyster filling between two 1 1/2-qt. oval baking dishes. Arrange the biscuits evenly over the filling in both dishes and place the dishes on a foil-lined baking sheet.

Bake the oyster pies until the fillings are bubbling in the center and the biscuits are golden brown, about 1 hour. Transfer the pies to a rack and let cool for 10 minutes before serving.

 

 

Cajun Hot Sausage Balls

Finger Food

  • 1 lb Grated Cheddar Cheese

  • 1 cup Flour

  • 1/2 lb Spicy Sausage

  • 1/2 lb Sweet Sausage

Cook sausage in frying pan until all pink is gone. Chop into small pieces while cooking. Drain well. Add cheddar cheese and mix. Add self rising flour. Roll into 1 inch balls by hand. Place on cookie sheet and bake in oven at 400F for 15 minutes. Serve hot.

Let’s party.