Monday, November 20, 2017

Caramel Apple Pie Moonshine Jell-O Shots

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It’s almost Thanksgiving which me extra family time! Those times call more booze to get through the day!! You’ll love this tasty little shot and probably want to eat the whole pie instead of a piece to get you to dinner. It won’t hurt to have a piece of pie before dinner!

Caramel Apple Pie Moonshine Jello Shots

(Adapted from Tablespoon)

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1 cup apple juice or apple cider

1 tablespoon caramel sauce

2 envelopes (5 teaspoons) unflavored gelatin

1 cup apple-pie flavored moonshine

Whipped cream and additional caramel sauce for topping

9 mini crumb pie crusts

Add the apple juice (or cider) to a medium-sized saucepan. Add the caramel sauce and whisk until combined.

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Sprinkle the unflavored gelatin on top and let it sit to activate for 30 seconds.

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Turn heat to medium-high and bring mixture to a simmer (do not boil). When simmering, add 1 cup apple-pie flavored moonshine.

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Pour apple mixture into mini pie crusts and refrigerate for at least 2 hours. When completely set, carefully remove mini tin pans from the Jell-O shot pies and then slice into four pieces.

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Top with whipped cream and caramel drizzle and serve.

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Friday, November 17, 2017

Praline Pumpkin Mousse

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This is the ultimate no stress holiday dessert! I even used Praline Pecans already made in the nut section of HEB from Planters. It seriously doesn’t get any easier than this!! It’s sweet, but perfect for smaller servings to make it stretch for a large crowd.

Praline Pumpkin Mousse

(Adapted from Kraft)

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1 cup cold milk

1 can (15 oz.) pumpkin

2 pkg. (3.4 oz. each) JELL-O Vanilla Flavor Instant Pudding

1-1/4 tsp. pumpkin pie spice

2 cups thawed COOL WHIP Whipped Topping

1/2 cup chopped PLANTERS Pecans

1 Tbsp. butter or margarine, melted

1/3 cup packed brown sugar

Beat first 4 ingredients in large bowl with whisk 2 min. (Mixture will be thick.)

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Stir in COOL WHIP. Spoon into dessert glasses.

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Refrigerate 4 hours. Meanwhile, toss nuts with butter and sugar.

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Sprinkle nut mixture over desserts just before serving.

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Wednesday, November 15, 2017

Crawfish Dressing

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I think this is the 3rd dressing recipe I have tested out. Hubby is a fan of the cornbread dressing over the bread stuffing. His favorite is still the chorizo one I made a few years back. I really loved this recipe. He thought it was ok, but we both agreed I think with a little more Cajun seasoning this would be a lot better. Overall I will make it again for sure.

Crawfish Dressing

(Adapted from Food Network)


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2 cups cornmeal
2 cups all-purpose flour
1 1/4 cups sugar
1 tablespoon baking powder
1/2 teaspoon kosher salt
4 large eggs
1 1/4 cups whole milk
1/4 cup honey
2 sticks unsalted butter, melted
For the stuffing:
2 tablespoons unsalted butter
1 onion, diced
1 red bell pepper, diced
1 stalk celery, diced
5 cloves garlic, minced
1 pound cleaned crawfish tails (preferably fresh)
Kosher salt and freshly ground black pepper
1/4 teaspoon cayenne pepper
2 cups crawfish or seafood stock

Make the cornbread: Put a 12-inch cast-iron skillet in the oven and preheat to 350 degrees F. Whisk the cornmeal, flour, sugar, baking powder and salt in a large bowl.

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In a separate bowl, whisk the eggs, milk and honey; whisk into the flour mixture until combined.

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Add the melted butter and whisk vigorously until combined.

Remove the hot skillet from the oven and pour in the batter. Bake until a toothpick inserted into the center comes out clean, 30 to 40 minutes. Transfer to a rack and let cool completely, then remove from the pan. Crumble 5 cups cornbread for the stuffing.

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Increase the oven temperature to 400 degrees F. Make the stuffing: Melt 1 tablespoon butter in a large Dutch oven over medium heat. Add the onion, bell pepper and celery and cook, stirring, until the vegetables start browning, about 10 minutes.

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Add the garlic and cook 1 more minute.

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Stir in the crawfish tails, 1 1/2 teaspoons salt, 1/4 teaspoon black pepper and the cayenne.

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Add the stock and bring to a low simmer, then remove from the heat.

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Add the remaining 1 tablespoon butter and stir until melted.

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Gently stir the cornbread into the stock mixture until incorporated.

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Transfer to a 3-quart baking dish and bake until golden brown and toasted on top, about 30 minutes.

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Monday, November 13, 2017

Butternut Squash Puree from Perry's Steakhouse & Grille

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I have to say we have not ordered this at Perry’s, but we are a fan of their food. We loved how this side dish came out. It’s got great flavor with a touch of sweetness, plus its easy to make ahead of time and bake it when you’re ready.

Butternut Squash Puree from Perry's Steakhouse & Grille

(Adapted from The Weekend Gourmet)


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4 cups chicken stock

1.25 pounds peeled and cubed butternut squash

1 chopped garlic clove

1/2 thinly sliced yellow onion

2 tablespoons sugar

salt & pepper to taste

1/2 stick butter, softened

2 slices crumbled cooked bacon

¼ cup maple syrup



1 cup breadcrumbs

¼ cup grated parmesan

2 tablespoons olive oil


Add chicken stock to a large Dutch oven over med-high heat. Add butternut squash, garlic clove, and yellow onion.

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Bring to a boil, then lower heat to med-low. Add sugar and salt& pepper to taste.

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Cover and cook until the squash is tender – about 20 minutes. When the squash is cooked, drain it using a mesh strainer and transfer to a large mixing bowl. Save the cooking liquid in case you need it to thin the puree.

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Puree the squash-onion mixture using an immersion blender.

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Add butter cut into pieces and incorporate using the immersion blender.

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Then, add bacon and maple syrup.

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Puree just until the maple syrup is incorporated. No worries -- the bacon will stay in bite-sized pieces! If the mixture seems thick, add a bit of the reserved cooking liquid to make it a smooth consistency. I added about ¼ cup of the cooking liquid, but your mileage may vary. Transfer the butternut puree to a   buttered oven-proof casserole dish.

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Combine breadcrumbs, parmesan, and olive oil in a small bowl. Stir to evenly coat the bread crumbs with the oil.

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Sprinkle on top of the butternut puree.

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Place the casserole in the oven and turn on the broiler. Broil until the breadcrumb topping is golden-brown. Keep a close eye on the dish as it broils…it only takes a second for it to go from browned to burnt!

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