King Cake Recipe

JOHN BESH'S KING CAKE (Serves 10–12)  

As you knead the dough for this Mardi Gras cake, watch for it to begin to pull away from the sides of the mixing bowl. If that doesn’t happen (because the moisture content in flour fluctuates with the humidity), add a spoonful or two more flour.

For the cake:

1 cup lukewarm milk, about 110°

1/2 cup granulated sugar

2 tablespoons dry yeast

3 3/4 cups all-purpose flour

1 cup melted butter

5 egg yolks, beaten

1 teaspoon vanilla extract

1 teaspoon grated fresh lemon zest

3 teaspoons cinnamon

Several gratings of fresh nutmeg

For the icing:

2 cups powdered sugar

1/4 cup condensed milk

1 teaspoon fresh lemon juice

Purple, green, and gold decorative sugars

1 fève (fava bean) or plastic baby to hide in the cake after baking

For the cake:

Pour the warm milk into a large bowl. Whisk in the granulated sugar, yeast, and a heaping tablespoon of the flour, mixing until both the sugar and the yeast have dissolved. Once bubbles have developed on the surface of the milk and it begins to foam, whisk in the butter, eggs, vanilla, and lemon zest. Add the remaining flour, cinnamon, and nutmeg and fold the dry ingredients into the wet ingredients with a large rubber spatula. After the dough comes together, pulling away from the sides of the bowl, shape it into a large ball. Knead the dough on a floured surface until it is smooth and elastic, about 15 minutes. Put the dough back into the bowl, cover with plastic wrap, and set aside in a draft-free place to let it proof, or rise, for 1½ hours or until the dough has doubled in volume.

Preheat the oven to 375°. Once the dough has risen, punch it down and divide the dough into 3 equal pieces. Roll each piece of dough between your palms into a long strip, making 3 ropes of equal length. Braid the 3 ropes around one another and then form the braided loaf into a circle, pinching ends together to seal. Gently lay the braided dough on a nonstick cookie sheet and let it rise until it doubles in size, about 30 minutes.

Once it’s doubled in size, place the cookie sheet in the oven and bake until the braid is golden brown, about 30 minutes. Remove the cake from the oven, place on a wire rack, and allow to cool for 30 minutes. For the icing, while the cake is cooling, whisk together the powdered sugar, condensed milk, and lemon juice in a bowl until the icing is smooth and very spreadable. If the icing is too thick, add a bit more condensed milk; if it’s a touch too loose, add a little more powdered sugar. Once the cake has cooled, spread the icing over the top of the cake and sprinkle with purple, green, and gold decorative sugars while the icing is still wet. Tuck the fève or plastic baby into underside of the cake and, using a spatula, slide the cake onto a platter.

—From "My New Orleans" by John Besh/Andrews McMeel Publishing

found at: http://louisianatravel.com/mardi-gras-king-cake-recipe All Rights Reserved. 

Superbowl Bacon Jalapeno Cheese Dip

Superbowl Bacon Jalapeno Cheese Dip

Ingredients 

3 cups shredded Cheddar cheese

1 cup Baconnaise

1/4 cup canned diced jalapeno peppers, drained (reserve juice)

1 teaspoon garlic powder

1/4 teaspoon ground cayenne pepper

Directions 

Place the Cheddar cheese into a bowl. In a separate bowl, combine the mayonnaise with the jalapeno peppers, 2 tablespoons of the liquid from the diced jalapenos, garlic powder, and cayenne pepper. Mix until thoroughly blended. Stir into the Cheddar cheese, turn into a serving dish, and serve.

Found at: http://www.jdfoods.net/recipe/1239/Super%20Bowl%20Bacon%20Jalapeno%20Cheese%20Dip

Baked Potato with Bacon soup Recipe

Ingredients:

• 4 strips bacon, chopped, browned
• 3 tbsp Bacon fat (or vegetable oil)
• 1 cup Onion, chopped
• 1/4 cup Flour
• 4 cups Lowfat milk
• 3/4 tsp kosher salt
• 3 medium Yukon Gold potatoes, microwaved, peeled
• 1/2 cup Sharp cheddar cheese, shredded
• 3 Green onions, sliced
• 4 tbsp Light sour cream

Directions:

1. Chop bacon strips into 1/2 inch pieces. Cook bacon pieces over medium to medium high heat, depending on your stove, until evenly browned. Drain bacon pieces and reserve fat.
2. Microwave potatoes until fully cooked. Set aside until they are cool enough to handle comfortably.
3. Peel potatoes and discard skin. Dice potatoes and set aside.
4. Cook onions in bacon fat (and vegetable oil to equal 3 tbsp if needed) over medium high heat until onions are tender.
5. Stir in flour and cook for about 3 minutes.
6. Add milk and salt. Turn heat down to medium low and stir.
7. Add diced potatoes to Dutch oven.
8. Cook over medium heat, stirring constantly, until mixture comes to a full boil.
9. top each serving with green onion, cheese, bacon and sour cream.

Servings: 4 

Recipe Source
Author: Brenda Beaman
Source: www.williamsonkenwood.com

Bacon-Cheese Pull-Aparts

I saw this on the Pillsbury Facebook and OH MAH LAWD it looks goooooooooood!!!

Check it out!

Bacon Candy

Ingredients -

1 Pound Bacon (not thick-cut) 1/4 Cup Brown Sugar

Preparation:

1. Pre-heat the oven to 350 degrees. 2. Slice the bacon into 1/2 inch strips. 3. Dredge the bacon pieces in brown sugar until they are thoroughly coated. 4. Crumple aluminum foil so that it allows grease drainage. 5. Place it on a baking sheet. 6. Lay out the bacon on this making sure not to overlap the pieces. 7. Bake until the bacon is crispy. 8. Allow the bacon to cool and harden before serving.

found at: http://www.baconrecipes.net/BaconRecipes/BaconCandy.htm

Shrimp Fettuccine Alfredo

Shrimp Fettuccine Alfredo

Makes: 6 servings Prep Time: 20 minutes Cook Time: 45 minutes Ready In: 1 hour, 5 minutes A creamy, yet bold and spicy Alfredo sauce. This is an excellent recipe. I have had nothing but great things to say about this recipe. Easy, Quick and Delicious.   Ingredients 3 jars 16 oz Alfredo Style Pizza Sauce 1 package 8 oz fettuccine pasta 1 1/2 pound fresh shrimp, peeled and deveined 1 small package of Mackenzie frozen veggies (such as onions, red peppers celery) 1 cup butter melted 2 tbsp red pepper flakes   Directions In a saucepan over low temp heat the Alfredo sauce. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 11 minutes; drain. Bring shrimp to a boil until they turn orange/pink. Then place in bowl with melted butter. Let shrimp marinate for 15-20 minutes and remove. In a large skillet over medium heat, saute green and red peppers and onions in small amount of oil. Mix together the cooked pasta, shrimp, pepper-onion mixture and Alfredo sauce with red pepper flakes. Serve with a fresh salad and any fresh bread; French bread is really great with this dish.

Crab and Corn Bisque Recipe

Crab and Corn Bisque

Ingredients:
2 containers Crabmeat
1 bag frozen Corn
1 onion, chopped
1 Tbsp. garlic, minced
1 pkg. Mushrooms
1 stick butter
2 cans Cream of Celery Soup
2 cans Cream of Mushroom Soup
3 cups Milk or heavy cream
Tony Chachere seasoning, to taste
Red Pepper Flakes, to taste
Salt and Pepper
1/4 tsp. Italian Seasoning

Green Onion Tops, to garnish

Directions:
Melt butter in large pot. Sauté onions, garlic, and mushrooms until tender.
Allow to simmer to let flavors kick in. 
Boil corn in small pot. When it reaches a boil, add to onions. 
Add soups and milk/cream and stir. 
Add crab meat. Simmer an hour on low. 
Add green onion tops as a garnish.

Tex Mex Chicken Taco Soup

Tex Mex Chicken Taco Soup

Ingredients

• 1/2 cup diced onions
• 1/2 cup diced green bell peppers
• 1 tablespoon minced garlic
• Vegetable oil
• 1 pound chicken breasts, boiled and shredded
• 1 package taco seasoning mix
• 1 (8-ounce) jar salsa
• 1 (14-ounce) can kernel corn
• 1 (14-ounce) can hominy
• 1 (16-ounce) can ranch style beans
• 2 (4-ounce) cans tomato paste
• 2 (14-ounce) cans chicken broth
• 1 (8-ounce) package cream cheese

Directions

Saute onions, green bell peppers, and garlic in a small amount of vegetable oil. Add chicken, taco seasoning mix, salsa, vegetables, beans, tomato paste, and chicken broth. Adjust liquid to your liking. Bring to a slow simmer and simmer for 20 minutes. Place cream cheese in a separate bowl. Using a measuring cup, take some of the hot liquid from the soup and pour over cream cheese to melt and then add back to the soup. Simmer on low for another 10 minutes. Serve with tortilla chips and grated Monterey jack cheese.

Also, great on the second day over rice.

Curry Chicken recipe

Curry Chicken

Ingredients

4-6 chicken thighs or boneless skinless, chicken breasts 2 peaches, skinned and sliced into 1/4 inch slices, reserving 8 slices for garnish 1/3 cup raisins 1 shallot, thinly sliced 1 tablespoons olive oil fresh ginger root - thinly sliced - 4 slices 2 cloves garlic - crushed 1/2 teaspoon curry powder 1 teaspoon cumin 1/2 teaspoon whole cloves 3/4 cup chicken stock 1 tablespoon cider vinegar 1/4 teaspoon cayenne pepper (optional) salt and pepper lemon juice Hot cooked jasmine rice

Directions

1. Rinse, dry, and season the chicken with salt and pepper.
2. Heat the olive oil in a skillet and add the chicken to lightly brown, about 3 minutes per side.
3. Transfer chicken to Crock-Pot® slow cooker and top with peaches, raisins and shallots.
4. Reserve the remaining 8 slices of peaches and toss with lemon juice to coat and refrigerate.
5. Combine remaining ingredients in a bowl, whisk to combine and pour over chicken.
6. Turn Crock-Pot® slow cooker to High and cook for 3 – 3 1/2 hours.
7. Serve over jasmine rice. Top with the reserved peaches as a garnish.

Serves: 4-6
Size: 3-6 quarts