Gingerbread Cake

2 cups flour

1 teaspoon baking soda

1 teaspoon ground cinnamon

1 1/2 teaspoon ground ginger

1/8 teaspoon ground cloves

2 stick of butter room temperature

1 cup light brown sugar

2 eggs

1/4 tsp. lemon extract

1/2 cup molasses

1 cup Pet evaporated milk

8 oz. cream cheese

Directions:  Preheat oven to 350 degrees and place rack in center of oven.  Butter and flour a 9 inch round, square cake pan with 2 inch sides or Bundt pan. 

In a separate bowl, whisk together the flour, baking soda, salt, ground cinnamon, ginger and cloves.

In another bowl beat the butter cream cheese and sugar until light and fluffy.  Add the eggs, one at a time, beating well after each addition.  Add the lemon extract and molasses and beat to combine. Scrape down the sides of the bowl as needed. Add the dry ingredients and milk, alternately, beginning and ending with the dry ingredients.

Pour the batter into the prepared pan and smooth the top with an offset spatula. Bake 40-45 minutes or until a toothpick inserted into the center of the cake comes out clean.  Remove from oven and let cool on a wire rack for 10 minutes before removing cake from pan.

By Carey Corley

Ingredients

Peach Cobbler

Ingredients

• 8 cups peeled, sliced peaches
• 1/2 cup sugar,
• 1/2 cup brown sugar
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/2 teaspoon lemon extract
• 1 teaspoon of vanilla extract
• 1 teaspoon of baking powder
• 1 stick of butter
• 1/2 cups flour
• 2 teaspoons of cornstarch

Directions

Preheat oven to 350 degrees F.

Combine in a bowl peaches, white sugar, brown sugar, cinnamon, nutmeg, lemon & vanilla extract, and cornstarch mix well. Add melted butter.

Pour mixture into pan covered with dough, add dough strip over top of mixture, MIX together 3 tablespoons white sugar and 1 teaspoon ground cinnamon. Sprinkle entire cobbler with the sugar and cinnamon mixture and melted butter. Bake until topping is golden, about 30 to 45 minutes.

To serve, scoop onto a plate or bowl and serve with Blue Bell vanilla Ice cream.

Ox Tails and Gravy (Bake or Crock Pot)

Ingredients

• 3  pounds  Ox Tails
• 1 chopped onion
• 1/2 cup green top onions
• Sprinkle Garlic powder
• Slap Ya Mama to taste
• I use Tony Chachere’s Roux Mix for my gravy; you can use whatever you are comfortable with to make your gravy.

Directions

Bake in Oven

Sprinkle garlic powder and Slap Ya Mama on ox tails. In a large pan add seasoned ox tails, with chopped onion, and the 1/2 cup green onions.

Bake uncovered for 1 hour, then cover and bake about 2 1/2 hours until tender, in a 400 degree F oven.  Add gravy mix with water until thicken and cook for 30 more minutes.

 Crock Pot

Sprinkle garlic powder and Slap Ya Mama on ox tails. In crock pot add seasoned ox tails, with chopped onion, and the 1/2 cup green onions. Cover tails with water. Cover and cook on low-heat setting for 6 to 8 hours or on high-heat setting for 3 to 4 hours.

Add gravy mix until thicken and cook for 15 more minutes. Season to taste.

By Carey Corley

Fried Corn

Ingredients

4 corn on the Cobb

Salt to taste

Pepper to taste

1/4 cup olive oil

1 small onion chopped fine

Green onion tops chopped fine

1/2 red bell pepper

Preparation

1. Cut corn on the Cobb in half, shave corn colonels into bowel.

2. Cut onion in half, lay flat and chop fine.

3. Chop green onion and red bell pepper

4. Pour 1/4 cup of olive oil in hot skillet add all veggies, sauté then add salt / pepper and stir-fry.

Prepared By: Carey Corley

Red Wine -Chicken Stew (Crock Pot)

Ingredients

• 2  cups  sliced button mushrooms
• 1  diced tomatoes, undrained
• 2  medium  carrots, thick diagonally sliced
• 1  medium  onion, thick chopped
• 1  medium  red potato, cut in halve then slice thick
• 1/2  cup  fresh green beans, cut in halve
• 3  cups chicken broth
• 1  tsp. Italian seasoning
• 3/4  tsp. thyme
• 2 tbp galic powder
• 8  skinless, boneless chicken thighs (1-3/4 to 2 lb. total)
• season to taste w/ Slap Ya Mama
• 1- 16-oz jar  tomato pasta sauce for red or 1- 16-oz. jar Alfredo pasta sauce for white.
• Glass of red wine

Directions

First drink glass of wine.

In a 5- to 6-quart slow cooker combine mushrooms, undrained tomatoes, carrots, onion, potato, green beans, broth, thyme and seasonigs. Place chicken on top; sprinkle with Slap Ya Mama. Cover and cook on low-heat setting for 6 to 7 hours or on high-heat setting for 3 to 4 hours.

By Carey Corley

Crown Royal Beef Stew (Use Crock Pot)

Ingredients

• 2  pounds  boneless beef chuck pot roast or beef spare ribs
• season w/ Slap Ya Mama to taste
• 2  tablespoons  olive oil
• 3  large potatoes
• 6  medium carrots, cut into pieces
• 1  cup of green beans
• 1/2 cup of corn 
• 1  small whole onions
• 2 tablespoons of Tony Chacheres instant Roux Mix
• 2  cloves  garlic, minced
• 4  14-ounce cans beef broth
• 1  Shot of crown royal 

Directions

1. Trim fat from meat. Cut meat into 1-inch pieces. Sprinkle meat with Slap Ya Mama..

2. Place meat in a 3-1/2- or 4-quart slow cooker. Stir in carrots, green beans, onions, potatoes, and garlic. Pour broth and Tony Chacheres roux over meat mixture in cooker.

3. Drink the shot of Crown Royal

4. Cover and cook on low-heat setting for 7 to 8 hours or on high-heat setting for 5 to 6 hours..

Makes 6 servings.

By Carey Corley

MyWay Sausage Lasagna

Ingredients

• 1 pound ground hamburger meat
• 2 links of your favorite jalapeno sausage
• 1 jar (28 ounces) Ragu Spaghetti Sauce of your choice
• 1 onion
• 1 clove garlic, minced
• 1/2 cup of mushrooms
• 1/2 cup of green top onions
• 3 cups Mild cheddar cheese
• 3 cups mozzarella cheese
• Season w/ Slap Ya Mama to taste
• 1/2 teaspoon each garlic powder, pepper and dried basil
• Skinners oven ready lasagna noodles (no boiling Required)

Directions

• In a large skillet, cook hamburger meat w/ onions, mushrooms, green top onions and seasonings over medium heat until no longer pink; drain. In a small skillet add sliced sausage and stir fry until cooked then add to hamburger meat mixture. Stir in the spaghetti sauce. Simmer, uncovered, for 15 minutes.
• Spread layer of noodles into a greased 13-in. x 9-in. baking dish. Spread meat sauce over noodles, sprinkle mozzarella & cheddar cheese over meat mixture. Repeat layers meat sauce over noodles, sprinkle mozzarella & cheddar cheese over meat mixture twice.
• Uncovered; bake at 375° for 45 minutes until noodles are tender.
•  Let stand for 15 minutes before serving. 

By Carey Corley