Scotcheroos have been a favorite family dessert for as long as I can remember. I think of my mother, who fixed Scotcheroos for all her children~and the neighborhood children.
When my mother was in the Hospital ICU this past year, I whipped up some Scotcheroos for her sweet nursing staff ~ Sweets for the sweet. The nurses said the Scotcheroos were the best, but they did not last long enough. The nurses wanted me to give them the recipe the next time I visited… which I did. Easy to make! Warning: Scotcheroos may be addicting!
1 c. Karo light corn syrup
1 c. sugar
1 c. creamy Peter Pan peanut butter
6 c. Kellogg’s Rice Krispies
1 c. Nestle chocolate morsels
1 c. Nestle butterscotch morsels
In large saucepan, cook corn syrup and sugar over medium heat, stirring frequently. Bring to a boil. Remove from heat. Stir in peanut butter. Mix in cereal. Press in buttered 9x13x2 inch pan. (I use wax paper to press it down)
Melt chocolate and butterscotch in double boiler. Mix together. Then pour over Rice Krispies. Chill until firm. Cut into squares. Makes 48 bars~ 2×1 inch
Every family holiday, our family traditionally gets together with my parents, my three sisters and nineteen nieces and nephews. We would all take a few “dishes” to complete the Christmas feast for our very large family. Shoepeg Corn and Green Bean Casserole was one of my dishes I brought to the Christmas Dinner. It was always a big hit.
Shoepeg Corn and Green Bean Casserole
1/2 cup chopped onion
1/2 cup chopped celery
1/4 cup chopped green bell pepper
1/2 cup shredded mild Cheddar cheese
1 (11 ounce) can shoepeg corn, drained
1 (14.5 ounce) can French cut green beans, drained
1 can cream of celery soup
1 (8 ounce) container sour cream
1/4 (16 ounce) package buttery round crackers, crushed
1/2 cup butter, melted
- Preheat oven to 350 degrees.
- Saute onions, celery and bell pepper.
- In a large bowl, combine onion, celery, bell pepper, cheese, shoepeg corn, green beans, soup and sour cream. Spoon into a 2-quart casserole dish.
- Combine crushed crackers with melted butter and sprinkle on top of casserole.
- Bake in preheated oven for 30 minutes.
I am from Louisiana, the gumbo state. Cajun cooking is beginning to catch on in other states and cajun restaurants are becoming quite the hit.
This delicious easy to make gumbo takes around 1 1/2 hours from start to finish. Begin with a dark roux! Pronounced Roo-a cooked mixture of butter or other fat and flour used to thicken sauces, soups, etc.
I like short cuts but still want to serve my family delicious meals, so here is my flavorful easy chicken and sausage gumbo recipe. My short cut is the chicken part. I buy a cooked rotisserie chicken, then debone it. File’ powder, an herb made from the ground leaves of the sassafras tree gives the gumbo a special flavor. Enjoy!
Easy Chicken and Sausage Gumbo Recipe
- 1 lb smoked sausage, sliced
- 1 deboned Rotisserie chicken
- 1 cup Vegetable oil
- 3/4 cup all-purpose flour
- 1 onion, chopped
- 1 green bell pepper, chopped
- 2 celery ribs, chopped
- 2 quarts hot water (or more)
- 1 small can chicken stock (no fat)
- 3 garlic cloves, minced
- 2 bay leaves
- 2 tablespoons Worcestershire sauce
- 3 teaspoons Tony Chachere
- 4 green onions, sliced
- filé powder
- cooked rice
- garnish: chopped green onions
- Cook sausage over medium heat, stirring constantly until browned. Drain on paper towels. Set sausage aside. Discard grease.
- To make a roux, heat up 1 cup vegetable oil. Add 3/4 cup flour. Cook over medium heat, stirring constantly, 20 minutes, or until roux is chocolate colored. (Patiently keep your eyes glued to the roux- if it burns, it will be bitter and must be tossed out)
- Stir into the roux, onion, bell pepper, and celery; cook, stirring often, 8 minutes or until tender. Gradually add 2 quarts water or more, chicken stock and bring mixture to a boil; add garlic, bay leaves, worcestershire, Tony Chacheres. Reduce heat to low, and simmer, stirring occasionally, 30 minutes.
- Add chicken, sausage and green onions to gumbo; cook 20 minutes.
- Remove gumbo from heat. Sprinkle with filé powder. Salt and pepper to taste. Serve over hot cooked rice. Garnish with green onions, if desired. (I usually chill overnight, then skim off the excess fat. Better the next day when flavors blend.)
Our daughter, Kristen and my Dad absolutely love sweet potato casseroles. Each year, Kristen would be the one elected to cook the sweet potato casserole for our Thanksgiving and Christmas Holiday family gatherings. The pecan topping is what I like best.
Sweet Potato Casserole Recipe
- 4 cups sweet potato, mashed
- 1/2 cup white sugar
- 2 eggs, beaten
- 1/2 tsp. salt
- 4 tbs. butter, softened
- 1/2 cup milk
- 1 tsp vanilla extract
- 1/2 cup packed brown sugar
- 1/3 cup all purpose flour
- 3 tbs. butter, softened
- 1/2 cup chopped pecans
- Cook sweet potatoes until tender and mash. Preheat oven to 325 degrees.
- In a large bowl, mix together the sweet potatoes, white sugar, eggs, salt, butter, milk and vanilla extract. Mix until smooth. Transfer to a 9×13 inch baking dish.
- In medium bowl, mix the brown sugar and flour. Cut in the butter until the mixture is coarse. Stir in the pecans. Sprinkle the mixture over the sweet potato mixture.
- Bake in the preheated oven 30 minutes, or until the topping is lightly brown.