Bruschetta

 1 (18-inch) French baguette, cut into 3/4-inch slices

¼ cup extra-virgin olive oil, divided

1 (14.5 ounce) can Hunt's® Petite Diced Tomatoes, drained

⅓ cup chopped fresh basil

2 teaspoons minced garlic

¼ teaspoon kosher salt

⅛ teaspoon ground black pepper

Preheat oven to 350 degrees F.

Place bread slices on a baking sheet. Brush tops with 2 tablespoons olive oil. Bake 12 to 15 minutes or until lightly toasted.

Combine remaining 2 tablespoons olive oil, drained tomatoes, basil, garlic, salt, and pepper in a small bowl.

Divide tomato mixture evenly over toasted bread. Serve immediately.

Chicken Pot Pie

 2 cups cooked chicken chopped or shredded(I used a rotisserie chicken

2 cans cream of chicken with herbs
2 bags frozen peas and carrots (12oz bags)
1/2-3/4 cup chicken broth
Pepper, garlic powder, onion powder to taste
Mix all together

Add all to a 9x13 pan

Take a sheet of puff pastry sheet dough and roll out thin
Put on top your chicken mixture pinching at the edges or lay over the sides

Whisk one egg and brush onto the top of the crust

Cut a slit at the top

Bake at 400 degrees for 35-45 minutes or until desired crispness.

Fireball Whiskey Sauce

1 cup brown sugar

3/4 cup Fireball Whiskey

3/4 cup ketchup

1/4 cup apple cider vinegar

1/4 cup worcestershire sauce

4 cloves garlic minced

Optional: ground red pepper for added heat

kosher salt, pepper to taste

Combine all ingredients in a saucepan, bring just to a boil, then whisk over medium low heat for 10 to 12 minutes.

Fudge Recipes

 Frosting Fudge

1 tub cake frosting

1 cup peanut butter 

One cup of peanut butter microwave one minute

add 1 tub (any flavor) frosting and microwave one more minute

Mix and add nuts, if desired. Pour into a wax paper line pan and refrigerate.

 

Sugar Cookie Fudge

14 ounces sweetened condensed milk

1.5 cups sugar cookie mix 1 package

2.5 cups white chocolate chips

2 Tablespoons butter

Christmas sprinkles

1. Line an 8x8 square pan with aluminum foil or parchment paper. Butter the top of the foil or paper.

2. Place sweetened condensed milk in a medium sauce pan and heat over medium heat stirring constantly until heated through.

3. Add in white chocolate chips and continue stirring until the chips are completely melted.

4. Remove from the heat and add in butter and sugar cookie mix. Stir until both are well incorporated.

5. Pour the fudge mixture into your prepared pan and add some of the holiday sprinkles to the top of the fudge. Place in the refrigerator for at least 4 hours.

6. Remove from the refrigerator about 30 minutes before cutting. Cut the sugar cookie Christmas fudge into 16 small squares.

White Chocolate Cranberry Pistachio Fudge 

2 ½ cups white chocolate chips

14 ounces sweetened condensed milk

½ cup shelled pistachios chopped

½ cup dried cranberries

Topping

2 tablespoons shelled pistachios chopped

2 tablespoons dried cranberries

Line a square baking dish with foil or parchment paper.

Combine white chocolate chips and sweetened condensed milk in a microwave-safe bowl.

Microwave for 60 seconds, and then remove and stir. Heat for another 30 seconds and then stir. Repeat as needed until chocolate is melted and smooth.

Stir 1/2 cup pistachios and dried cranberries into the white chocolate.

Pour mixture into prepared baking dish and smooth with a rubber spatula.

Sprinkle 2 tablespoons each pistachios and dried cranberries on top of the fudge.

Place in the fridge to cool for 30 minutes to 1 hour.

Cut into 2-inch squares and enjoy!

  

Butter Pecan Fudge 

1 tsp plus 1/2 cup butter cubed

1/2 cup sugar

1/2 cup brown sugar

1/2 cup heavy whipping cream

1/8 tsp salt

1 tsp vanilla extract

2 cups sifted powdered sugar

1 cup coarsely chopped pecans toasted 

Line an 8x8-in. pan with parchment paper; set aside.

In a medium pot, combine butter, sugars, whipping cream and salt. Stir constantly until it becomes a rapid boil. Monitor temp (without stirring) until thermometer reads 234 degrees F.

Remove from heat and add vanilla (without stirring).

Cool mixture to about 110 degrees (may take up to 30 minutes). Beat with spoon until fudge mixture starts to thicken. Slowly stir in powdered sugar until smooth. Add nuts and continue stirring until fudge is thick and loses sheen.

Spread into prepared pan. Pat off excess butter on top if necessary and refrigerate for at least 1 hour. 

Using parchment paper, lift fudge out of pan, and cut fudge into squares. Store between layers of waxed paper in an airtight container.

 

 

Southern Black-Eyed Peas Recipe

 Ingredients

1 pound (453g) black-eyed peas

4-5 thick slices bacon, chopped

5 ounces smoked sausage or turkey, diced (about 1 cup)

1 large onion, diced

1 stalk celery, diced

2-3 teaspoons garlic, minced

1 optional jalapeno, minced (can replace with ¼ teaspoon cayenne)

2 teaspoons fresh thyme, minced

1 bay leaf

1-2 teaspoons Creole seasoning

7-8 cups chicken broth

2 cups (or more) collard greens (or you can use kale)

Salt and pepper to taste

Instructions

Rinse dry black-eyed pea beans, pick through, and discard any foreign objects. Add beans to a large pot and cover with 3-4 inches of cold water. Let sit for 2-3 hours (or overnight).

In a large, heavy sauté pan, saute chopped bacon until brown and crispy (4-5 minutes), then add sausage and saute for 2-3 more minutes. Remove bacon and sausage mixture, and set aside.

Throw in the onions, celery, garlic, jalapenos, thyme, and bay leaf, and saute for 3-5 minutes until the onions are wilted and aromatic. 

Then pour in the chicken broth or water.

Drain the soaked beans, rinse, and place them in the pot. Season with Creole seasoning and salt to taste. Stir and bring to a boil.

Reduce heat to a simmer and cook uncovered for about 20 minutes.

Toss the collard greens, bacon, and sausage into the pot, and continue cooking for another 10 minutes or more, stirring occasionally, until the beans are tender and the broth thickens to your desired texture.

Add more stock or water if the mixture becomes dry and thick. The texture of the beans should be thick and somewhat creamy but not watery.

Remove the bay leaf.

Taste and adjust seasonings with salt, pepper, and Creole seasoning if needed. Serve over rice and garnish with chopped green onion.

From: https://www.africanbites.com/black-eyed-peas-recipe/