2 Oz Tequila
3 oz Fresh Orange Juice
1 oz Triple Sec
1 Big Scoop Vanilla Ice Cream
Fill a margarita glass with ice and add ice to blender. Add the remaining ingredients and blend until smooth and creamy. Add to margarita glass and squeeze a lime on top and add a slice of lime to the rim. Enjoy.
ORANGE POUND CAKE WITH ORANGE GLAZE
2 Sticks Butter, room temp
2 ½ Cup Sugar, divided
1/3 Cup Grated Orange Zest or 1/16 Cup Dried Orange Zest
3 Cups Flour
½ Tsp Tsp Baking Powder
½ Tsp Baking Soda
1 Tsp Salt
¾ Cup Orange Juice, divided
¾ Cup Buttermilk
1 Tsp Vanilla
1 Cup Powdered Sugar
1 ½ Tbsp Orange Juice
Heat Oven 350. Grease and flour two loaf pans.
Cream butter and 2 cups sugar in mixer bowl with paddle attachment for 5 minutes until light and fluffy. On medium speed, beat in eggs, one at a time and then add orange zest.
In large bowl, mix flour, baking powder, baking soda and salt.
In another bowl, mix ¼ cup orange juice, buttermilk and vanilla. Add flour and buttermilk mixture, alternating starting with flour and ending with flour. Divided evenly into pans. Smooth tops and bake 45 minutes to one hour until cake tester comes out clean.
While cake is baking, in a small sauce pan, combine ½ cup sugar and ½ cup orange juice over low heat until sugar dissolves. When cakes are done, let them cool 10 minutes then take them out of pans and place them on wire racks. Spoon orange juice syrup over cakes and allow to completely cool.
Glaze: Combine powdered sugar and orange juice in bowl and whisk until smooth. Add a few drops of juice or sugar to make it easier to pour. Pour over top of cakes and allow to dry.
STUFFED BELL PEPPERS
6 Bell Peppers, any colors you like
2 Onions, diced
2 Celery Stalks, diced
4 Garlic Cloves, minced
1 Green Bell Pepper, diced
1/2 Cup Vegetable Oil
1 Tsp Salt
1 Tsp Pepper
1/2 Tsp Garlic Powder
1/2 Tsp Tony’s Chachere
1 lb Lean Ground Beef
2 Links Italian Sausage, casing removed
1/2 Cup Dry Rice
Italian Bread Crumbs
Preheat oven to 350.
Heat oil in large dutch oven. Once hot, add onions, celery, garlic and green bell pepper and saute until soft. Add seasonings. Add ground beef and break up sausage and add to pot. Once that is cooked, drain off any fat from the meat.
In a separate pot, add water and salt and cook your rice.
Once rice is cooked, drained and rinsed, add it to the meat mixture.
In another pot, add water to cover tops of bell peppers. While the water is getting hot, slice the peppers in half and remove the stems and the seeds. Once the water is hot, add a few peppers at a time and only boil a few minutes to get slightly soft.
Once peppers are ready, add them to a baking sheet lined with foil. With a spoon, fill the peppers with the meat/rice mixture.
Lightly sprinkle the tops of the peppers with bread crumbs.
Bake in oven for 15 minutes.
HOMEMADE BRIDE’S CAKE ICE CREAM
Ice Cream Ingredients:
¾ Cup Sugar
2 Cups Heavy Cream
1 Cup Milk
4 oz Cream Cheese, softened
2 Tsp Almond Extract
1 Cup White Wedding Cake, cubed and cooled
1 1/8 Cups Cake Flour
½ Cup Milk
1 Tsp Almond Extract
½ Tsp Vanilla Extract
1/2 Cup and 6 Tbsp Sugar
2 Tsp Baking Powder
½ Tsp Salt
¾ Stick Butter, softened
Cake Directions: (Make cake first)
Heat Oven 350. Grease one cake pan.
Pour milk, eggs and extracts into bowl and whisk until blended.
In mixer bowl, mix flour, baking powder and salt. Add butter cut into cubes, a few at a time, and beat until blended, about 1-2 minutes.
Slowly add milk mixture into flour mixture. Once completely blended, pout into cake pan.
Bake 27-30 minutes until cake tester comes out clean.
Allow cake to cool and then cut into cubes. Place 1 cup cubes in freezer to keep very cold while your ice cream is in the maker.
Ice Cream Directions:
Whisk eggs in bowl until fluffy. Whisk in sugar until blended. Pour in cream and milk and whisk until blended. Add almond extract and cream cheese. Mix with hand mixer until smooth. Put in refrigerator for at least an hour to get real cold.
Pour into ice cream maker and freeze for about 10-12 minutes. Add cake cubes and freeze until stiff, about another 2 minutes.
Pour into container and place in freezer to harden. Enjoy!
SAUSAGE QUESO DIP
16 oz Velvetta Queso (you can use regular if you can’t find this, but this is delicious)
10 Oz Can Rotel
1 Lb Ground Pork Sausage (you can use beef or turkey)
Taco Seasoning, to taste
In medium pot, brown sausage and drain if necessary. Add cubed cheese until melted. Mix well to combine. Add rotel. Sprinkle in taco seasoning to taste.
Pour into crock pot on warm to keep melted. Serve with tortilla chips.
LOUISIANA CRUNCH CAKE WITH VANILLA ALMOND GLAZE
3 Cups Cake Flour
1 Tsp Salt
1 Tsp Baking Powder
½ Tsp Baking Soda
2 Cups Sugar
1 Cup Butter, Softened
¼ Cup Sour Cream
1 Cup Buttermilk
2 Tsp Vanilla Extract
¼ Cup Sugar
¼ Cup Sweetened Coconut Flakes
Preheat oven 350
In bowl, mix together cake flour, salt, baking powder and soda.
In mixer bowl, beat butter until fluffy. Add 2 cups sugar. Beat in eggs, one at a time. Mix in sour cream and vanilla.
Add dry ingredients, alternating with buttermilk, and ending in flour. Do not over mix.
Grease bundt pan or tube pan with non-stick cooking spray. Add ¼ cup sugar to the bottom and sides of pan. Sprinkle coconut flakes to bottom of pan. Scrape batter into the pan and spread evenly.
Bake 50-60 minutes until cake tester comes out clean. Let cake cool 10 minutes before removing from pan.
Drizzle glaze over cake.
Vanilla Almond Glaze:
2 Cups Powdered Sugar
¼ cup Butter, Melted
¼ Cup Evaporated Milk
½ Tsp Vanilla Extract
½ Tsp Almond Extract
In medium bowl, mix together all ingredients until smooth. Add more milk if too thick.
CHICKEN BACON RANCH SPREAD
1 (12.5 oz) can Chicken Breast
2 (8 oz) Packages Cream Cheese, Softened
1 Package Ranch Dressing Mix
1 (3 oz) Package Real Bacon
2 Cups Shredded Cheddar
2 Tbsp Milk
Drain canned chicken and break up into shredded pieces.
In a large bowl, stir together chicken, cream cheese, ranch, bacon, cheddar and milk. Stir well to combine.
Cover and refrigerate. Serve with crackers.
FROZEN SNICKERS PIE
1 Cup (9-10 squares) Chocolate Graham Crackers
½ Cup (1 stick) Butter, melted
1 Pint Caramel Ice Cream
½ Cup Caramel Syrup
½ Cup Salted Peanuts, halved
¾ Cup Chocolate Chips, melted
5 Snicker Bars, chopped
Place cookies in food processor and pulse until fine crumb. Combine crumbs and melted butter into bowl and stir until well combined.
Press crumb mixture into round cake pan and press along sides and bottom until smooth. Place pan in freezer for 20 minutes.
Remove pan and spoon in ice cream until smooth. Freeze pan for 1 hour.
Remove pan from freezer and spread ½ cup caramel syrup over ice cream and then sprinkle peanuts on top of caramel and lightly press down to stick. Freeze 10 minutes.
Remove pan from freezer and pour melted chocolate on top. Top the chocolate with chopped snickers and drizzle top with caramel. Return to freezer and freeze overnight.
*This is rich and delicious, but it is very hard to remove from the pan so it does not make a pretty appearance.
BACON CHEDDAR RANCH DIP
8 Slices Bacon, cooked crisp and crumbled
1 (8 oz) Cream Cheese, softened
1 1/4 Cup Sour Cream
1 (1 oz) Packet Powered Ranch Dressing Mix
1 Cup Shredded Cheddar
1/3 Cup Green Onions, chopped
Crackers and Carrots for serving
Place cream cheese in bowl and mash it up with a spoon or electric mixer. Add sour cream and mix until smooth. Add dressing mix, cheddar, green onions and bacon. Stir in to blend well. Stir in refrigerator when not using.