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

Buttermilk Pound Cake

Ingredients

4 sticks of butter, softened

3 cups sugar

4 eggs

1 -1/2 teaspoons vanilla extract

1/2 teaspoon of lemon extract

1/2 teaspoon of salt

3 cups all-purpose flour

1-teaspoon baking powder

1-cup buttermilk

Preparation

1. Beat butter at medium speed until creamy. Gradually add sugar, beating until light and fluffy. Add vanilla, lemon, eggs, one at a time until smooth.

2. Combine flour and baking powder, add to butter mixture alternately with buttermilk, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Pour batter into a greased and floured 10-inch tube pan or a 12-cup Bundt pan.

3. Bake at 350° for 1-1/4 hour or until a long wooden pick inserted in center of cake comes out clean. Cool in pan on a wire rack 10 to 15 minutes; remove from pan, and let cool 10 minutes or until completely cool.

Prepared By: Carey Corley

Spicy Boiled Turkey Necks

Ingredients

6 oz. of salt or Slap Ya Mama
2 large lemons or 6 oz. bottle of real lemon juice
1/2 oz. Cayenne pepper
6 medium red potatoes (unpeeled)

2 medium whole onions cut in 1/4s

1 stalk of celery
12 small corn cobs
3-6 cloves of garlic
1 bag powdered seafood boil and 4 oz. bottle liquid seafood boil (more for spicier taste)
Water to Cover ingredients

Note: Vegetables can be adjusted according to your taste.

Fill 1/2 pot of very large pot with water.
 Add all ingredients except necks (corn, potatoes, onions, shallots, mushrooms, etc.). 
Boil ingredients for 20 minutes except frozen corn and mushrooms - boil those for 10 minutes.  
Take out vegetables and bring water back to a boil. 
Add turkey necks and boil 90 minutes. 
Remove from heat and allow Turkey Necks to soak for 20 minutes with cover on. 
 Remove from water and serve. 


By Carey Corley

Thyme Chicken and Mushrooms (Cook In Crock Pot)

Ingredients

• 1  cups  sliced assorted fresh mushrooms,
• 1  medium  onion, chopped
• 1/2  cup  chopped carrot
• 1/4  cup  dried tomato pieces 
• 1/4 cup of white wine
• 4  cups  chicken broth
• 1  teaspoon  dried thyme, crushed
• 1/2  teaspoon  dried basil, crushed
• 1/2  teaspoon  garlic powder
• 1/4  to 1/2 teaspoon  pepper
• 3  pounds  chicken thighs or drumsticks (with bone), skinned
• 4 1/2  cups  hot cooked plain and/or spinach linguine or fettucine, or hot cooked rice

Directions

1. In a 4- to 5-quart crock cooker combine mushrooms, onion, carrot, and dried tomato pieces. Pour chicken broth and wine over all. Sprinkle with, thyme, basil, garlic salt, and pepper. Place chicken pieces on top of vegetables.

2. Cover and cook on low-heat setting for 7 to 8 hours or on high-heat setting for 3 1/2 to 4 hours. To serve, arrange chicken and vegetables over pasta or rice; spoon juices on top.

 

By Carey Corley

Tequila Chicken Tortilla Soup (Cook In Crock Pot)

Ingredients

• 2  14-ounce cans chicken broth
• 1  1 can  Rotex stewed tomatoes, undrained
• 2  cups  shredded cooked chicken (about 10 ounces)
• Season to taste (Slap Ya Mama)
• 2  cups  (yellow, green, and red) bell peppers and 1 small onion, stir-fry vegetables
• 1  cup  tortilla chips
•  Sliced fresh jalapeno chile peppers (optional)
• 1 shot of  Tequila

Directions

1. In a 3-1/2- or 4-quart slow cooker, combine broth, undrained tomatoes, chicken, and frozen vegetables.

2. Cover and cook on low-heat setting for 6 to 7 hours or on high-heat setting for 3 to 3-1/2 hours.

3. Drink 1 shot of tequila

4. Serve soup into warm soup bowls and top with tortilla chips. If desired, top with chile peppers. Makes 4 servings.

By Carey Corley

Chicken and Mushrooms with Herbs (Cook In Crock Pot)

Ingredients

• 2 cup of mushrooms, sliced
• 1  medium onion
• green onions
• 2  cups chicken broth
• 2  tablespoons  tomato paste
• 1  tablespoon  garlic powder
• 1/2  teaspoon  rosemary
• 1/2  teaspoon  thyme
• Season to taste (Slap Ya Mama)
• 1   bay leaf
• 4   small chicken legs (drumstick-thigh portion; skinned) (2 to 2-1/2 pounds total)
• 2  tablespoons  all-purpose flour
•  Hot cooked mashed potatoes or rice (optional) 

Directions

1. In a 5-1/2- or 6-quart slow cooker, combine mushrooms and onions. Stir in the 1/2 cup broth, tomato paste, garlic, rosemary, thyme, Slap Ya mama, and bay leaf. Add chicken legs to cooker.

2. Cover and cook on low-heat setting for 7 to 8 hours or on high-heat setting for 3-1/2 to 4 hours

3. Using a slotted spoon, transfer chicken and vegetables to a serving platter. Discard bay leaf. Cover chicken and vegetables and keep warm.

4. For sauce: Skim fat from cooking liquid. Measure 2 cups of the cooking liquid, adding additional chicken broth if necessary. Transfer liquid to a medium saucepan. In a small bowl, stir the 1/4 cup broth into the flour; stir into liquid in saucepan. Cook and stir until thickened and bubbly; cook and stir for 1 minute more. Pour sauce over chicken. Serve over mashed potatoes or rice.

 Makes 4 servings.

Fried Cabbage

Ingredients

1 Cabbage

Salt

Pepper

¼ cup olive oil

2 slices of bacon

1 small onion

Green onion

1 red bell pepper

Preparation

1. Cut Cabbage in half, lay flat and shred.

2. Cut onion in half, lay flat and shred.

3. Chop green onion and red bell pepper

4. Pour ¼ cup of olive oil in skillet w/ bacon add veggies, sauté then add Cabbage and stir-fry.

 Do not over cook

Prepared By: Carey Corley