Recipe Exchange

Lori and I have been trading some recipes and thought it might be fun to post some on here, sort of like a recipe exchange. If anyone wants to post some of your favorites, we sure would be excited for you to join in!

1 cup vegetable oil
2 cups white flour
1 large onion
2 small bell peppers
parsley, salt, and pepper to taste
2 lb. shrimp
2 lb. chicken, boneless
2 lb. beef and pork sausage (Thorn Apple Valley spicy sausage)
Put on large pot of water to boil.
Cut up veggies before you start the Roux. Heat oil, then add flour over medium heat, stir constantly as flour will burn. When Roux is the color of Hershey's dark chocolate (at least one hour), add veggies and mix together. Add roux to boiling water, stir until returns to boil. Add chicken and cook on low heat 1 1/2 hours. Add sausage. Cook approx. 2 more hours. Add shrimp 30 minutes before serving. Serve over rice.
(This takes a while to make, but is WELL worth it!!! Left over Roux will save well and serves for several meals, just add more of your favorite meats and veggies!)
Sour Cream Pancakes
1/2 cup sour cream
1/2 cup milk
2 egg yolks
Stir together.
3/4 cup flour
2 Tbs. sugar
1 tsp. baking powder
pinch of salt
Melt one stick of butter
Whip egg whites
Add flour mixture to liquid. Add melted butter. Fold in egg whites.
Use 1/4 cup size ladle for batter. Put on hot griddle, turn pancakes when set and bubbling.

Chocolate Sandwich Cookies
2 - 18.5 oz. packages of devil's food cake mix
4 eggs, lightly beaten
2/3 cup vegetable oil
1 - 8 oz. package cream cheese, softened
1/2 cup butter, at room temperature
3 cups sifted confectioner's sugar
1/2 teaspoon vanilla extract
Preheat the oven to 350 degrees. Line cookie sheets with parchment paper.
In large mixing bowl, combine the cake mix, eggs and oil. Beat with an electric mixer at low speed until completely combined. The batter will be very stiff. Pinch off pieces of batter and roll into 1 inch balls. Place 1 inch apart on the prepared cookie sheets and flatten slightly with fingertips. Bake for 8-10 minutes, until a slight indentation remains when lightly touched. Remove immediately from the cookie sheets with a spatula and cool on wire racks.
In a small glass mixing bowl, combine the cream cheese and butter until completely blended. Gradually add the sugar and vanilla and mix at low speed until the icing is smooth. Spread icing on half of the cookies and top with the remaining cookies. Store in the refrigerator in large re-sealable plastic bags.
Hope somebody enjoys these! Can't wait to see some of y'alls favorites!


Lori said...

Thanks for sharing your recipes.
They all sound really yummy. I can't wait to try them.

Beach Girl said...

An off-shoot of Yahweh's Retreat is my Brownie Lady blog. If you like chocolate and other sweets, check it the recipes. Once you try this hot cocoa mix, you'll never drink the pre-packaged stuff again.


Your gumbo sounds delicious! :-)