| Recipes From Monthly Class Luncheons |
| Blueberry Crunch Cake 1 (20 ounce) can crushed pineapple in juice 1 (21 ounce) can blueberry pie filling 1 (18.25 ounce)box butter recipe yellow cake mix 1 cup chopped pecans ¾ cup butter, melted Preheat oven to 350 degrees. Pour pineapple with juice into 9x13 inch baking dish; Spread evenly over botton of dish. Spoon pie filling evenly over pineapple Sprinkle dry cake mix over pie filling; level with a fork. Sprinkle pecans evenly over cake mix; drizzle with melted butter. Bake 35 to 45 minutes, or until brown and bubbly. Note:The blueberry pie filling can be substituted with strawberry, blackberry, cherry, or peach pie filling. Submitted by Joey Sonnier |
| LOOMIS HALAPENO CORNBREAD 1 Cup + 1 TBLS Yellow Corn Meal 1 Cup Milk 2 Eggs ¾ TSP salt ½ TSP soda ½ Cup Bacon Drippings 1- 17 Oz. Cream style corn 1 ½ Lbs Ground meat 1 TBLS yellow corn meal 1 Large Onion 2 Cups shredded Cheddar Cheese Jalapeno Peppers to taste (sliced) For spicy cornbread; cross section peppers use two layers of peppers; one layer before the meat and the other on top of the cheese. For mild cornbread; Remove the seeds from the peppers and place slices on top of cheese. Combine 1 cup cornmeal, milk, eggs, salt, soda, bacon drippings and corn in a bowl; set aside. Cook ground beef until lightly browned; drain well. Set aside. Sprinkle 1 TBLS cornmeal in a large greased hot 10 ½ “ iron skillet. Pour half of the batter into skillet. Sprinkle evenly with beef; top with onions and cheese, sprinkle peppers over top. Pour remaining batter over top. Bake at 350 º for 50 minutes or until golden brown. Serves 6-8 |
| CREOLE CASSEROLE 1 POUND SHELLED CRAWFISH TAILS 1 (10 ¾ oz) CAN FRENCH ONION SOUP 1 (10 ¾ oz) CAN CREAM OF MUSHROOM SOUP 1 (10 oz) CAN RO-TEL TOMATOES AND CHILES 1 1/2 CUPS UNCOOKED RICE 5 1/2 TABLESPOONS BUTTER, MELTED 1/4 CUP CHOPPED BELL PEPPER 1/2 CUP CHOPPED GREEN ONIONS 1/3 CUP CHOPPED FRESH PARSLEY 1 CUP CHOPPED CELERY SALT & GROUND BLACK PEPPER, TO TASTE 1/2 CUP GRATED MONTEREY JACK CHEESE 1 CUP GRATED CHEDDAR CHEESE BEEF BROTH, IF NEEDED Preheat the oven to 350 degrees. Grease a 3 quart casserole dish. Mix all the ingredients except the cheeses and pour into the prepared dish. Cover and bake for an hour. (You may want to stir the mixture about halfway through and check the liquid content, adding beef broth if necessary to ensure the rice cooks fully.) After baking for an hour, sprinkle the cheeses on top and bake another 15 to 20 minutes, until bubbly and slightly browned. It can be made ahead and refrigerated; just add the cheese and complete the baking before serving, but remember to allow more time for the final baking, since the casserole will have to heat up. Next time I will probably see if shrimp instead of crawfish would be good this way. |
| Texas Tumble 6 squares of almond bark 1 small handful Reeses peanut butter chips Mircowave until soft – 2 mins 1 large can potato sticks mix and add nuts if desired spoon onto cookie sheet and put into freezer until hard. Submitted by Noah Reon |
| TRIPLE CHOCOLATE CAKE 1 Package of chocolate cake mix (whatever you want). The last time, I used Devil’s Food. 1 3.9 oz package of chocolate instant pudding mix 2 cups semi-sweet chocolate morsels 1 8 oz container of sour cream 4 large eggs ½ cup chopped pecans (optional) ½ cup of water ½ cup of vegetable oil Powered sugar (sprinkle on top of cake when done) Whisk/mix together first 8 ingredients in a large bowl until ingredients are blended. Pour batter into well greased 12 cup Bundt pan. Bake at 350º for 1 hour or until cake begins to pull away from sides; cool completely on a wire rack (I serve warm) Sift powered sugar on top. |
| Pumpkin Bread Ingredients 1¼ cups flour 1½ cups sugar 1 tsp. baking soda 1 tsp. cinnamon ½ tsp. nutmeg ½ tsp. salt 1 cup canned pumpkin 2 eggs ½ cup oil 1/3 cup water 1 tsp. vanilla 1 cup chopped walnuts Preparation 1) Combine the first 6 ingredients in a large bowl. 2) Add the remaining 6 ingredients, and mix well. 3) Bake in a greased loaf pan at 350° for about an hour or so … (test with a toothpick … if the toothpick comes out of the center all clean, it’s done). 4) Remove from loaf pan and cool on wire rack. Comments Remember making this when you were little? This recipe can be doubled so you can have one loaf, and give one away … Submitted by Charlene Savoy |
| Pumpkin Dump Cake 1 Can Pumpkin Pie Mix 1 Cup Evaporated Milk ¾1 Cup Sugar 3 Eggs Mix above ingredients together and pour into 13 x 9 greased pan. Sprinkle 1 Box Yellow Cake Mix over the mixture. Drizzle 1 Cup melted butter over cake mix. Sprinkle 1 Cup chopped pecans on top. Bake 1 hour at 350 degrees. If you want a sugar free, low fat just substitute fat free evaporated milk, light butter, splenda and eggbeaters. Submitted by Shirley (Gary) Hoffpauir |
| 5 MINUTE CHOCOLATE MUG CAKE 4 tablespoons flour 4 tablespoons sugar 2 tablespoons cocoa 1 egg 3 tablespoons milk 3 tablespoons oil 3 tablespoons chocolate chips (optional) A small splash of vanilla extract 1 large coffee mug (MicroSafe) Add dry ingredients to mug, and mix well. Add the egg and mix thoroughly. Pour in the milk and oil and mix well.. Add the chocolate chips (if using) and vanilla extract, and mix again. Put your mug in the microwave and cook for 3 minutes at 1000 watts. The cake will rise over the top of the mug, but don't be alarmed! Allow to cool a little, and tip out onto a plate if desired. EAT ! (this can serve 2 if you want to feel slightly more virtuous). And why is this the most dangerous cake recipe in the world? Because now we are all only 5 minutes away from chocolate cake at any time of the day or night! |
| Lemon Cheesecake 2 (8 oz.) pkgs cream cheese, softened 1 cup sugar 1 T. fresh lemon juice 1/2 tsp. lemon zest 1/2 tsp. vanilla 2 eggs 1 9"graham cracker crumb crust Whipped cream, optional Preheat oven to 350 degrees. In a medium bowl, mix cream cheese, sugar, lemon juice, zest and vanilla. Beat on medium speed until smooth. Add eggs eggs and mix ubtil well blended. Pour mixture into graham crust. Bake for 40 minutes or until center is almost set. Refeigerate for at least 3 hours. Garnish with whipped cream, if desired. Submitted by Helen (Coleman) Nowlin |