The 100k Cinnamon Roll MufFins Recipe

INGREDIENTS

2 Cans of Cinnamon Rolls

6 Eggs

1/2 Cup of Milk

1/2 Cup of Heavy Cream

Ground Cinnamon

1/4 Cup of Sugar

1Tbs Vanilla

Nonstick Spray

DIRECTIONS

DISCALIMER: This is not my (our) recipe, my son saw this online & wanted to make it because it looked yummy. We may have changed 1 or 2 ingredients, but the recipe originated from “TASTY”.

Open both cans of cinnamon rolls & cut into small squares, then set aside. Reserve cream cheese icing that comes with cinnamon rolls for later.

In a medium bowl, crack eggs & add into bowl, pour in heavy cream, and milk, add in sugar, vanilla, 5-6 dashes of ground cinnamon. Using a hand mixer, mix ingredients together for 2mins.

Spray nonstick spray over muffin tin. Tristan used the large muffin tin which hold 6 muffins total. After sprayed, add in portions of the cut cinnamon roll piece into the tins. After filling all 6 tins, using a scoop, scoop in the egg mixture over cinnamon rolls in each tin. Once completed, using Saran Wrap, cover entire pan & place in fridge for 2hrs

Preheat over to 375 degrees, remove cinnamon roll muffin from fridge, place in oven & cook 15-20mins. Remove from heat, and add the reserved cream cheese icing to the top of muffins & serve hot. I hope you enjoy this as much as we did!!

The Quickest Crawfish Étouffée Recipe Ever

INGREDIENTS

1 Stick of Unsalted Butter

1/2 Cup Chopped Celery

1/2 Chopped White Onion

1/2 Chopped Red Onion

1/2 Cup Chopped Green Bellpepper

1/2 Cup of Chopped Red & Orange Bellpepper (optional)

1/2 Cup of Flour

1TBS Minced Garlic

I Cup of freshly chopped tomatoes (or 1 can of chopped tomatoes)

1 Cup of Shrimp Broth (chicken broth can be used as substitute)

2 Bay Leaves

1tbs Cajun Seasoning

1tsp Onion Powder

1tsp Old Bay

1tsp Garlic Powder

Worcestershire Sauce

Red Pepper Flakes (optional)

2Lbs Crawfish Tails

Louisiana Hot Sauce

Chopped Green Onion or Parsley (for garnish)

Cooked White Rice

DIRECTIONS

In a large cast iron skillet over medium heat, add in I stick of butter, chopped into 6 slices. Allow butter to melt, add the holy trinity (celery, onion, Bellpepper). Sauté in butter 1-3 mins. Add in red & orange Bellpepper, continue to stir & sauté in skillet. Stir in flour, continue stirring like in the video above. Add in minced garlic, and chopped tomatoes. Stir continuously throughout, add in your chopped red onion & keep your stir going.

After 1-2 mins slowly pour in your broth of choice, at this post throw in your bay leaves (don’t forget to remove them later). Add a few dashes of Worcestershire sauce, Cajun seasoning, old bay, onion powder, garlic powder, red pepper flakes. For added heat add 2 dashes of Louisiana hot sauce (optional).

Allow to simmer 2-4 mins, add in drained crawfish tails, continue to stir & now remove bay leaves. Reduce heat & allow to cook 2-3 mor mins & remove from heat.

Pour over white rice & serve hot, garnish with green onion or fresh parsley. ENJOY!!!

Simple curry Chicken ReCipe

INGREDIENTS

2lbs Boneless Chicken Thighs

2 Roma Tomatoes

1 Red Onion (chopped)

1/2 Cup Green Onion (chopped)

5-7 Chilé de Àrbol (for more heat add more peppers)

2 TSP Black pepper

1 TSP Salt

Curry Powder

Karee Curry Paste

Jamaican All Spice

Vegetable Oil

Dried Thyme

4-5 Garlic Cloves (finely chopped)

Red BellPepper

Coconut Milk

1TBS Fresh Chopped Parsley

DIRECTIONS

Cut chicken thighs in medium portions (or to desired size). Place in large pan, season with salt & pepper, curry powder, 1/2 of the chopped red onion, a teaspoon of Jamaican all spice, chopped green onion, chopped Roma tomatoes, add in a tablespoon of curry paste, and dried peppers. Mix all together & allow to marinate together for 45 minutes.

Heat a large dutch oven over medium heat, add vegetable oil. Once oil is hot, add in the other half of the chopped red onion, 1 tablespoon of dried thyme, minced garlic cloves, add in about 1-2 tablespoons of curry powder, continue to stir, and add in 1/2 of a sliced red bell pepper, stir 2-3mins. Turn heat on high & quickly start adding in the chicken thigh mixture. Stir & allow to cook for 4-5mins.

Slowly stir in 1/2 can of coconut milk, then add in more of the chopped green onion. Stir, and then cover for 3-5mins. Remove lid & stir more, for added color, stir in freshly chopped parsley, and remove from heat & cover with lid.

Serve over rice for your own enjoyment!🤗

Easy Homemade Pie Crust

Quarantine day number 216439246…. Just kidding, but I have lost count!

Being quarantined with kids requires you to find all types of ideas, crafts, activities, and recipes! With So having a good pie crust on hand is ideal. Here’s the recipe on this simple pie crust.

You can use is this for pies, cobblers, making a pot pie, etc. Here’s what you’ll need.

INGREDIENTS

2cups flour

2 Tsp salt

1 1/2 Tsp sugar

1 1/2 Sticks Cold Butter

1 cup Ice water

DIRECTIONS

In a measuring cup, add flour, salt, & sugar. Pour into food processor & pulse. Cut butter into pieces adding them, & pulse more. Using a measuring spoon, start spooning in 1 Tbs of the cold water at a time, pulsing a few times after each tablespoon goes in. In the end, you want the dough to be able to “form” & kind of come together. Wrap the dough & refrigerate for up to an hour before use, & you can always keep it there for 1-2 days before use if needed. Enjoy!

Old Fashioned Hot Water Cornbread

I’m a country girl at heart, I was born & raised in a small town in East Texas. So of course, my Granny had several Roosters, Chickens, & her own garden, etc.

So it’s no surprise that I know my way around the kitchen, and a lot of my recipes are just old fashion, passed down, family traditions, etc.

Covid-19 still has us all under quarantine & hopefully you are with your loved ones and able to make them a few recipes from the archives as well. Here is my Quick & Easy Hot Water Cornbread recipe. Enjoy!

Today, I was craving cornbread, but I wanted it a bit quicker than usual. I used a store bought cornbread mix, the key to this recipe is to use BOILING HOT WATER to replace the milk you would usually use. Here’s what you will neeed:

INGREDIENTS

2 Pkgs Unsweetened Cornbread Mix

2 Eggs

2 Tbs Melted Butter

2-3 Cups Boiled Water

Vegetable Oil

Place a small pot over medium to high heat & add in 2-3 cups of water.

While water is coming to a boil, in a medium bowl, pour in packaged cornbread mix. Crack your eggs into a separate small bowl & set aside, add in the melted butter to the bowl of eggs, and beat mixture together. Pour mixture into the cornbread mix afterwards and stir together.

Place a skillet on medium to low heat ( because you want to cook the cornbread slowly so it doesn’t burn, but also you want them to cook through the center) add in vegetable oil, but just enough to cover the bottom of the skillet like in the photo above. While oil is heating, take your small pot of boiling water & slowly add in small amounts into the cornbread mixture, keep adding until mixture is thickened BUT NOT SOUPY.

Using two spoons, scoop small puddles of the mixture into the skillet with vegetable oil & shape them in a circle as they dollop into the oil. Allow them to cook on each side until golden brown, flipping them when one side is done. Remove and place on a towel to drain excess oil, repeat this process until all of your batter is done.

These are so yummy that I often eat them by themselves, but of course, it pairs best with some good old comfort food like, collards, or black eyed peas.

Hope you & your loved ones stay safe, healthy, happy & with full tummies as we endure these difficult times. Enjoy!

Slow Cooker jamaican oxtails

Buttered Pecan Strawberry Pancakes

I don’t know about you, but I could eat pancakes every day!!! There’s just soooo many different ways you can make & eat them. Since we have been extended to an additional 30 days of quarantine, yesterday I decided I’d make these little sweet babies!! Here’s the recipe, enjoy!

INGREDIENTS

All Purpose Flour

Chopped Pecans

1 Whole Lemon

Vanilla Extract

Baking Powder

Brown Sugar

Granulated Sugar

2 Eggs

Strawberry’s

Whole Milk

Vegetable Oil

Butter

DIRECTIONS

In a medium size bowl, mix together all the dry ingredients first. Add in both beaten eggs into about 1 & 1/2 cups milk. Take about 7-8 strawberries (after cutting off all the stems) in a bowl & smash them with a fork. After smashing all strawberries, pour the entire smashed contents into the pancake batter & stir. At this point, we can stir in about 2tbs of melted (but not hot) butter, into batter. If batter seems too thick, add just a tad bit more of the milk.

Place a medium to large skillet onto medium to low heat. Add about 1tsp of vegetable oil to one spot of the skillet, add a dollop of the batter into the skillet, making pancakes in small-medium size, repeat this process in two more sections of the skillet. Adjust heat if needed; make sure you see small bubbles within each pancake dollops before flipping over. This process usually takes 3-4 mins depending on skillet, and heating.

Cook 2nd since until golden browned, remove from heat & set aside. Repeat this process until all of the batter has been cooked.

DIRECTIONS FOR STRAWBERRY SAUCE

In a smaller skillet, place over medium heat, and allow skillet to become hot. Slice about 5-7 strawberries (after stems have been removed) and set aside. Add in about 1 tablespoon of butter to the hot skillet, allow butter to brown a bit, add in about 1 tablespoon of brown sugar, and a palm full of chopped pecans; we can squeeze in the juice of a whole lemon, along with a teaspoon of vanilla extract, and stir. Keep a slow stir going, now pour in sliced strawberries & cook for an additional 1-2 minutes, then remove from heat. Your sauce should be ready now. Pour, entire contents of the skillet/sauce over your warm pancakes & enjoy!

Beer Battered FIsh Tacos

So we are still under Covid19, when is it going to end?!?!?….. Well since we’re stuck here, let’s eat! Today, we’re making Beer battered Fish tacos, you’re welcome to use shrimp, here’s the recipe!

INGREDIENTS

Catfish

Flour

1 Can/Bottle of Beer

Tortillas

Sazón Seasoning

Black Pepper

Salt

Extra Virgin Olive Oil

Vegetable Oil

Pico De Gallo

Shredded Lettuce

Lime (for garnish)

Peacha’Macall~it CaKe

I believe we were on day 8 or 9 of the self quarantine during the Coronavirus pandemic, when my son Tristan said: “Mom, I wish you would bake a cake!”

Well, this is what I came up with for him that day, here’s the recipe!

Chili cheese black bean dip

Covid-19, also known as Coranavirus. It’s really impacting us all in a major way. The World has literally come to an epic halt! So let’s be thankful for the time God has granted us to actually sit still, hug & love on our kids, spouses, neighbors, family, etc. Food nurtures our souls; so bring your loved ones to the dinner table with whatever their taste buds desire. I pray that we find comfort in spending time with the ones we love as we endure difficult times. I hope you enjoy this quick recipe. Sending Love & Light to you all!

INGREDIENTS

2 Cans of Black Beans

Diced Bell Pepper

Diced Onion

Diced Roma Tomato

Chili (canned or homemade)

Shredded Mozzarella Cheese

Shredded Colby Jack Cheese

Green Onion (for garnish)

DIRECTIONS

Preheat oven on 400 degrees. The video below shows you how to layer your dip. After done with layering, put in oven for 15-20mins. Remove & add chopped green onion & chopped parsley (optional)

Blackened Fish & Creamy Bucatini Pasta

This was literally a throw together pasta, I needed a quick dinner, so of course I reach for pasta, cooks in minutes right? So this is how I brought this meal together.

DIRECTIONS

In a large pot, add water & place over heat. Add in salt & butter so pasta noodles won’t stick & assure that they have flavor. Place a deep non-stick skillet over medium-high heat, add in about two tablespoons of butter & allow to melt. Add in peppers, onion, and minced garlic, cook 2-3 mins & add in cream of chicken, & cream cheese, stir in until contents start to break down, slowly add in about a half cup of milk to loosen up the mixture. Continue to cook & stir & add in mozzarella (amount is by preference). Now we can add in our spices, and start to bring it all together, but first, our pasta should be ready!

Before we put the pasta into a colander, let’s remove about a cup & 1/2 of the pasta water & set aside, we’ll use this to loosen the pasta sauce after we add in the pasta & more cheese.

Drain pasta noodles, (do not rinse) & set aside. Now we go back to the sauce, add in a few dashes of the black pepper, cajun seasoning, & chopped oregano. Stir & continue to cook, but reduce heat as well.

Transfer drained noodles into sauce. Using a pair of tongues, toss the pasta into the sauce, add in more mozzarella cheese & allow it to melt. Pasta should be really thick at this point, so now we want to slowly add in the reserved pasta water to loosen the dish again. We are almost done, spinach cooks in a flash & also wilts down, so this is where we add it. Take a handful of spinach from your bag, add to skillet, use your tongues to place large portions of pasta over spinach to allow it to cook, continue this process until you have mixed in all of your spinach, if you still have pasta water, you can add more here if desired. You can cover your pasta with a lid now, & remove from heat.

This is what your seasoned fish should look like…

Here are the details

Sprinkle your fish on both sides with the EVOO & set aside, in a small bowl, combine all of the dry spices together & mix with a spoon. I use gloves, or you can just use your hands, sprinkle both sides of fish with dry seasonings, set aside.

I use my Simple Living Air Fryer to cook the fish, it has pre-settings for fish, so I popped it right in & it was done in about 10 minutes. However, if you do not have an air fryer, use your oven, so you will want to have pre-heated it on 400 degrees. Lay wax paper over a cookie sheet, spray with non stick spray, and place fish on it & then pop it into the oven. Cook until blackened, about 12-15 minutes. Enjoy!

Jalapeño Cheddar Waffle w/ Fried Lobster Tail & Crown Royal XO Maple Syrup

INGREDIENTS

All Purpose Flour

Eggs

Sugar

Baking Powder

Salt

Vanilla

Butter

Chopped Jalapeño (deseeded)

Shredded Cheddar Cheese

Milk

WAFFLE DIRECTIONS

Preheat waffle iron & spray with non stick spray. Beat 2 eggs in large bowl with hand beater until fluffy. Beat in 2 cups of flour, 1 1/2 cups of milk, 1/2 cup of melted butter, 1/4 cup of shredded cheddar cheese, 1 tablespoon of sugar, 4 teaspoons of baking powder, chopped jalapeno, a dash of salt and 1 teaspoon of vanilla. Mix all together until batter has a thick even texture. Spray preheated waffle iron with non-stick cooking spray. Pour mix onto hot waffle iron. Cook until golden brown & set aside.

FRIED LOBSTER TAIL

Potato & Chicken Pot pie

Chicken Pot Pie is definitely on the list of comfort foods. I mean, what's not to love about that golden crispy crust that’s nestled over a king size bed of creamy, buttery, savory vegetables & chicken? My son, Tristan, was absolutely in heaven with it, the first time I introduced him to it. It’s love in the form of a dang pie! Who can say “no” to that? So here is my big bowl of love in the form of pie sis! Make it for your family like I do for my own, and I promise you, everyone will be saying goodnight with a huge smile & kiss that says; “I love you….Enjoy!

Before adding dough topping

Almost oven ready

Ready to dig in…

Vegan Blueberry Donut

This is NOT my recipe, but it was soooooo delicious, that I had to share it. DETAILS are below & recipe credit.

30 Minute Vegan Baked Blueberry Donuts (BY: www.peanutbutterandjilly.com)

These vegan blueberry donuts are quick and easy to make! They are fluffy, baked not fried, melt in your mouth, and only take 30 minutes! This will be a favorite from your family! Especially if you have family members with a sweet tooth like I do! I like to bake my donuts in a silicon donut pan. They are non stick so you don’t have to grease your pan so much which keeps the calorie count down! Speaking of donuts, these are only about 200 calories a piece. How’s that for an indulgent breakfast treat? This recipe makes 12 donuts so if you don’t eat them all (I can’t imagine why you wouldn’t…hehe), simply store them in an airtight container on the counter for 2-3 days. They taste AMAZING when microwaved!

Vegan Blueberry Donut Recipe:

Ingredients2 cups flour
1/4 cup melted vegan butter
1 cup almond milk
1 cup sugar (any kind)
1 tsp baking soda
1 1/2 tsp baking powder
1 tsp vanilla
1/2 tsp cinnamon
1 cup fresh blueberries

Instructions
Preheat oven to 350, mix melted vegan butter, almond milk, baking soda, baking powder, sugar, vanilla, cinnamon until combined. Add 2 cups flour and mix until batter is smooth. Fold in blueberries and pour batter into a silicon donut tray. Bake for about 20 minutes. They will look light on the top but when you flip them over, they will be browned on the bottom. Drizzle glaze over them once they’ve cooled.

Glaze Recipe:1/2 cup confectioners sugar
1 – 1 1/2 tbsp almond milk

Something Like My Mama’s Corn Fritters

My mother use to make the BEST Corn Puff’s, it was a house favorite! Hers were made like little balls of heavenly goodness. My eldest brother was the biggest fan of her corn puffs, and honestly speaking, I was convinced that she made them for exclusively for him, and the rest of us were just lucky she made enough for us too. He would light up when my mother would announce “Roderick I’m making corn puffs”. So it was only right to give him a call & have him come over & test out my attempt to make my Mama’s corn puffs. Mine are shaped something like a pancake, so I renamed them “Corn Fritters”. Hope you enjoy this recipe & now I think my kids are in love with them too! Thanks Mama

INGREDIENTS

2 Cans of Mexican Corn (or fresh corn cut from cob)

Flour

Half & Half

2 Eggs

Salt

Black Pepper

Baking Powder

Sugar

Vegetable oil

DIRECTIONS

Pour about a cup of half & half into a measuring cup, add in two eggs, and whisk together, set aside for use later.
Drain Mexican corn, pour canned corn into a mixing bowl, add in a cup of flour, about a tablespoon and a half of sugar, a teaspoon of baking powder, and a dash of salt & pepper, and stir together.
Slowly stir half & half & egg mixture into the bowl, stir in until all mixed together & have a good texture for frying.
Place a skillet over medium-high heat, add in vegetable oil. Make sure not to add too much oil, a thin line covering the entire bottom of the skillet should be enough. Once heated, use a medium spoon & spoon little bundles of the mixture into the fry pan. Cook on each side until golden brown, remove from heat & repeat process for remaining mixture.

Grand Marnier French Toast

INGREDIENTS

Serves 2-4

French Bread

2 Egg Yolk

1 Whole egg

Heavy Cream

Vanilla

Cinnamon

Sugar

Grand Marnier

Butter

Confectioner Sugar

Fresh Fruit (options: raspberry, strawberry, kiwi, banana, blueberry, etc)

SAUCE

Butter

Pecans

Brown Sugar

Lemon

Grand Marnier

Vanilla

DIRECTIONS

Slice French bread in 1 1/2 inch slices & set aside (slice bread the day before & let sit overnight to dry out a bit)

In a flat dish, add in the yolks of two eggs, and one whole egg. Add in 1/2 teaspoon of vanilla, 1 table spoon of grand Marnier, 1/4 cup of heavy cream, half of a fresh squeezed lemon, a few dashes of cinnamon, and 1/2 tablespoon of sugar. Whisk together & set aside.
Place skillet over medium-high heat, add in 2 tablespoons of butter. While butter is melting, start placing French bread slices into the egg mixture one by one. Be sure to saturate bread in mixture on both sides.
Place bread slices into heated skillet with butter, cook on each side until golden brown. Remove from skillet & set aside for plating

DIRECTIONS FOR SAUCE

In a small saucepan on medium heat, add 2 tablespoons of butter, then add 1 1/2 tablespoons of brown sugar, add in a handful of chopped pecans (optional) 1/2 teaspoon of vanilla, and the juice of the other half of lemon, and 1/2 tablespoon of Grand Marnier. Reduce heat & let simmer until desired thickness (add more brown sugar at this time if preferred). Pour finished sauce over plated French toast slices. Sprinkle a few dashes of confectioner sugar on top & garnish with fresh fruit. Serve immediately!

Kale & Chicken Tortellini Soup

Ingredients

Serves 4-6

5 Cups of Chicken Stock

2 cups of Cooked Chopped Chicken (white & dark meat)

2 cups of Chicken Tortellini

2 cups of chopped Kale

1 Chopped Onion

2 Cups of Chopped Celery

2 Cups of Chopped Carrots

2 Finely Chopped Garlic Cloves

1Tbs Chopped Fresh Parsley

1/2Tbs Fresh Oregano

1/2 Fresh Thyme

4 Tbs Butter

4 Tbs Olive Oil

1Tbs Chicken Bouillon

1Tbs Garlic Powder

1 Tbs Black Pepper

1 Tbs Onion Powder

Directions

In a medium/large Dutch oven, heat olive oil & butter. Add in Carrots, celery, onion, and garlic cloves, slowly add in half of the herbs & spices. Sauté until vegetable are softened. Slowly add in chicken broth, bring to a simmer. Add in chopped chicken, allow to simmer 5-10 mins. Add remaining herbs & spices, then slowly add in fresh kale. Allow to simmer on low heat. Add the chicken tortellini, and fresh parsley during the last 5-6 minutes of cooking your soup. Add more seasoning depending on taste.

The perfect seasoning for fried chickEn

Ingredients:

Sazon

Garlic Powder

Onion Powder

Black Pepper

Dried Oregano

Dried Thyme

Salt

Dijon Mustard

Instructions:

Measuremts vary, depending on the amount of chicken being used. Use personal discretion for spice measurements. After all spices & mustard have been coated over entire chicken portion/s, sit overnight in refrigerator, coat in 1 part All-Purpose Flour & 1 part Corn Starch, and fry in vegetable or canola oil.

KPRC HOUSTON CHANNEL 2

National Eat A Bagel Day w/ Lilly’s Hummus

Breakfast Bagel 

Ingredients:

• Favorite Organic bagels

• Egg

• Cheese

• Cooked bacon

Directions:

1. Place bagel in toaster and toast as desired.

2. Over medium heat, fry egg in frying pan.

3. Turn off heat but, leave pan on burner.

4. Place pre-cooked meat on top of egg and then the cheese on top of the meat.

5. Cover with a lid and let the heat melt the cheese.

6. Place egg, meat, and cheese pile on one half of bagel and top with the other half.

Brie, Blueberry and Basil Bagel 

Ingredients:

• Favorite Organic bagels

• Brie

• Blistered blueberries

• Basil

Directions:

1. Blister blueberries.

a. Melt salted butter in your skillet and add a cup of blueberries.

b. Turn your heat to high and let them cook up.

c. Add a tablespoon of brown sugar once you start to see them pop and stir until evenly coated.

d. Allow to cook for a few more minutes until the juices release and start to thicken.

2. Assemble ingredients on bagel.

3. Press in panini press or grill on pan to melt the cheese and toast the bread.

4. Let cool, and enjoy!

TRaditional Thanksgiving Dressing

My Mother taught me this traditional dressing recipe a few years back, I never got into the routine of making it because my mother always made it better. This is my first holiday without her & making it is bittersweet. Cherish your loved ones, be Thankful for each memory that is made with family. Enjoy this family recipe!

INGREDIENTS:

Cornbread

Celery

Onion

Bel Pepper

Butter

Cream Of Chicken

Chicken Stock

2 Beaten Eggs

Chicken Pieces

Black Pepper

Salt

Ground Sage

Boil Chicken Pieces in water with chopped onion, bay leaf & celery. Cook Cornbread, put into bowl after cooking completed & crumble into pieces. Sauté vegetables in butter, add veggies to cornbread crumbles. Add two cans of Cream of Chicken, chicken pieces from stock, beaten eggs, salt & pepper, and sage. Mix together & slowly add in stock. Stir well, pour into dish that has non stick spray. Cover with foil & cook at 375 for 30-45mins or until desired color on top.