2 Cups Sweet Potato, peeled and diced

1 Cup Sugar

2 Eggs

½ Stick Butter, Melted

1 Tsp Vanilla

¼ Tsp Salt

¼ Tsp Cinnamon

¼ Tsp Ground Ginger

1 Cup Milk

9 Inch Unbaked Pie Crust, (regular size, not deep dish)


Preheat oven 350.

Boil potatoes until soft.

In mixer bowl, combine cooked potatoes, sugar, butter, eggs, vanilla, salt and spices. Mix well. Add milk and continue to mix until well combined.

Poke the pie crust bottom with a fork all over. Pour mixture into pie crust. Bake 35-45 minutes until toothpick in center comes out clean. Cool and serve.






For Crust:

1 ¼ Cup Flour

2 Tsp Sugar

1/8 Tsp Salt

8 Tbsp Butter, Cubed

1 Egg, lightly beaten

1 Tbsp Ice Water


5-7 Tart Apples, peeled and thinly sliced (Don’t use delicious, use Gala or something similar)

2 Tbsp Flour

Dash Salt

¾ Cup Sugar

1 Tsp Cinnamon

¼ Tsp Nutmeg

2 Tbsp Butter

Apple Glaze:

With the remaining apple/spices mixture that you don’t use, place in small pot and add ½ cup water. Once hot, simmer and break up apples. Stir occasionally.

For dough/crust:

Place flour, sugar and salt in food processor. Pulse a few times to combine. Add butter and pulse until it looks like course meal. Add egg and pulse 2-3 times. Lastly, add ice water and pulse 2-3 times to combine.

Pour dough onto plastic wrap and form into a flat disk. Cover tight and place in refrigerator for 1 hour.

Preheat oven 400.

Line baking sheet with parchment paper.

On lightly floured surface, roll dough into 12 inch circle. Place dough on baking sheet and place in refrigerator while preparing filling.


In small bowl, combine sugar, flour, salt and spices. Mix well to combine.

In large bowl, add apples. Pour in mixture from small bowl and mix well with hands to combine and coat.

Remove dough from refrigerator and arrange apples overlapping like a fan pattern. Leave a 2 inch border to fold over dough. Once arranged, dot pieces with butter and fold and crimp edges over the apple mixture to form a crust. Brush crust with melted butter.

Bake 35-40 minutes until crust is golden and apples are softened.

Once you remove galette from oven, brush the crust and the apples with the hot glaze. Let it cool 5-10 minutes before serving.





¼ Cup Warm Water (not hot)

1 Package Active Dry Yeast

1 Cup Milk

1 ½ Tbsp Butter

¼ Cup Sugar

1 Egg

1 Tsp Salt

3 ½ Cup Flour


Fit stand mixer with dough hook.

Pour water into the mixer bowl. Add yeast and allow to dissolve.

In microwave safe bowl, heat milk and butter together in microwave until butter melts. Allow to cool until just warm.

Add sugar, egg and salt to butter/milk mixture and slowly pour into bowl of stand mixer.

Add 2 cups flour and mix until combined. Add the remaining flour and knead with hook for 5 minutes.

Grease bowl and add dough. Turn to coat.

Cover bowl with towel to keep warm and let it double in size. About 1 hour.

Preheat oven 350.

Punch dough down and form into roll shapes.

Bake 10-15 minutes until golden. Remove from oven and immediately brush tops with melted better and serve.





1 Pkg (12 count) Hawaiian Rolls

8 Eggs

½ Cup Milk

1-2 Tbsp Butter

6 Thin Slices of Provolone Cheese

6 Thin Slices of Ham

¼ Cup Butter, melted

1 Tbsp Yellow Mustard

1 Tbsp Brown Sugar

Salt, Pepper, Tony’s Chachere, Garlic Powder, your season of choice


Preheat oven 350.

Whisk eggs and milk in a bowl and season with your season of choice. Add 1-2 Tbsp butter into skillet and once hot, add your egg mixture. Scramble your eggs until cooked.

Once eggs are cooked to your liking, cut your rolls in half and place the bottoms tightly into a baking dish. Top with a thin layer of provolone cheese. Top the cheese layer with your scrambled eggs. Then, lay your ham slices over the eggs. You can add another layer of cheese and ham if you like.

Place the tops of your bread over the ham.

In a small bowl, mix melted butter, mustard and brown sugar. Stir until well combined and sugar is mostly dissolved. Brush on the mixture on the tops of your rolls.

Bake on 350 for 10 -15 minutes until cheese is melted.





1 Cup Uncooked Grits (not instant)

1 lb Ground Sausage (I use Jimmy Dean, Sage)

4 Green Onions, Chopped

½ Stick Butter

1 Egg

1 ½ Cup Cheddar Cheese, Shredded

¼ Cup Parsley, Chopped


Preheat oven 325

Cook grits in 4 cups salted water until thick.

In small skillet, saute sausage and break into small pieces. Add onions and saute until soft and sausage is fully cooked. Drain and place in bowl.

Add butter, egg and 1 cup of cheese to the grits. Add this mixture into the sausage mixture and combine well.

Pour into 13 x 9 casserole dish.

Bake 45 minutes to 1 hour until bubbly and light brown.





1 Lb Jimmy Dean Sage Sausage, uncooked

2 Cups Bisquick Baking Mix

3 Cups Sharp Cheddar, shredded


Preheat oven 350.

Mix all three of the above ingredients together and roll into 1 inch balls. Place on ungreased cookie sheet and bake for 25 minutes.

Remove and enjoy!





2/3 Cup Vegetable Oil

½ Cup Flour

1 ¾ Cup Shallots, Chopped

1/3 Cup Celery, Chopped

1 Onion, Chopped

½ Cup Bell Pepper, Chopped

4 Tsp Garlic, Minced

3 Tsp Parsley

1 (1lb) Can Diced Tomatoes

1 (8 oz) Can Tomato Sauce

4 Tbsp Red Wine

4 Bay Leaves

6 Whole Allspice

2 Whole Cloves

2 Tsp Salt

¾ Tsp Pepper

½ Tsp Cayenne

¼ Tsp Chili Powder

¼ Tsp Mace

¼ Tsp Basil

¼ Tsp Thyme

4 Tsp Lemon Juice

2 Cups Water

2 Lbs Shrimp, Peeled and cut in half


Heat oil in large cast iron pot. Once hot, add flour and stir constantly over med-low heat until you make a medium brown roux.

Remove from heat and add vegetables and parsley. Mix well with roux. Return to med-low heat until vegetables are cooked.

Mix in tomatoes and sauce. Add wine, seasonings and lemon juice. Mix. Raise heat and bring to low boil. Add water and mix. Add shrimp.

Bring to boil, reduce to heat and simmer 20 minutes. Remove from burner and allow to stand for 10 minutes. Remove bay leaves, cloves and allspice prior to serving. Serve over rice.