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.






1 packet active dry yeast

1 Cup Warm Milk

½ Cup Sugar

1/3 Cup Margarine

1 Tsp Salt

2 Eggs

4 Cups Flour


1 Cup Packed Brown Sugar

3 Tbsp Cinnamon

1/3 Cup Margarine, softened

 Cream Cheese Icing:

6 Tbsp Margarine, softened

1 ½ Cups Powdered Sugar

¼ Cup (2 oz) Cream Cheese

½ Tsp Vanilla

1/8 Tsp Salt


Dissolve the yeast in warm milk in a bowl.

In a mixer bowl, add sugar, butter, salt, eggs and flour and mix well. Pour the milk/yeast mixture into the bowl. Switch to dough hook and mix well until incorporated.

Place dough into an oiled bowl, and cover to let rise in a warm place for about 1 hour or until the dough has doubled in size.

Roll the dough out on a lightly floured surface until it is appx 16 inches long by 12 inches wide. It should be appx ¼ inch thick.

Preheat oven 350. Grease 9 x 13 inch baking pan

Make filling: combine butter or margarine, brown sugar and cinnamon in a bowl. Mix well. Spread the mixture evenly over the surface of the dough.

Working carefully, from the long edge, roll the dough down to the opposite edge. The roll should be about 18 inches long. Cut the roll into 1 ½ inch slices.

Place cut rolls in prepared pan. Cover them with a damp towel. Let them rise again for another 30 minutes until they double in size. *** See note

Bake 20 minutes or until light golden brown.

While rolls are baking, make icing by mixing all ingredients until fluffy.

When rolls are done, spread generously with icing while hot.

*** You can make the rolls the day before up until the baking portion. Cover the pan with plastic wrap and place in refrigerator overnight. The rolls should continue to rise, but if by morning they have not doubled in size, turn your oven on 200 and when it reaches 200, turn it back off and then place the pan into over for about 30 minutes or until they double in size. Remove from oven and preheat to 350 and then place back in and bake 20 minutes.





2-4 Lbs Turkey Necks

1 Carrot, diced

2 Tbsp Olive Oil

1 small Onion, sliced in thin half rounds

1 tsp Liquid Crab Boil

Pepper Jelly, to baste

1-2 Cups Flour, seasoned

Vegetable Oil


Preheat oven 350.

In oven safe cast iron skillet, heat olive oil. Once hot, add onions and carrots. Saute a few minutes until they start to get soft. Remove and set aside.

Season the turkey necks on both sides with salt, pepper, garlic powder, tony’s chachere (season of your choice).

Add turkey necks to skillet and brown a little on all sides, about 2 minutes per side. Add onion mixture back to skillet.

Mix 1 cup water and 1 tsp crab boil and pour into pan.

Place skillet into preheated oven for 1 ½ hours or until meat is tender.

Season flour with salt and pepper and lightly coat each turkey neck.

Heat oil in a medium sized pot (enough to float the turkey necks) and once hot, carefully drop in turkey necks one at a time. Flip over to make sure both sides cook. This will only take a few minutes per turkey neck since they are already cooked. Just need to brown the flour.

Remove and place onto a plate covered in paper towels to absorb the oil.  Immediately baste with pepper jelly on all sides.