Corn Maque Choux (classic Cajun side dish)
Corn Maque Choux (classic Cajun side dish)
*printable recipe in the comments
~Be the Difference
♥️ April
Red Velvet Cookies
Come in and make RED VELVET COOKIES with me ♥️ Looks like we are having Christmas in July!♥️
Printable recipe card is in the comments
Have a wonderful week and make every second count!
~Be The Difference~
♥️April
Brisket Sandwiches (slow-cooker)
Easy slow cooker brisket makes a perfect sandwich ~ add some gravy for dipping 🤤
Thank you, LPF Southern Market ~ drop by for great local beef…they will cook you up a delicious meal too! ♥️
Have a safe and wonderful 4th! 🎆🎇🎆
~Be the Difference~
♥️AprilD
Greek Pasta Salad
Jenn’s Greek Pasta Salad.
Perfect summer side dish
🌟printable recipe is in the comments
~ Be the Difference
♥️ A P R I L
Cavender's Greek Seasoning
Make you some:
16 oz noodles of your choice. (I used Cavitappi)
1 large bell pepper, diced
4 green onions, chopped
3.8 oz can sliced black olives
4 oz jar chopped pimentos
1/2 cup olive oil
6 T mayonnaise
4 T Cavender's Greek seasoning
cook noodles according to package. Drain and rinse with cold water.
Transfer to bowl for mixing. Do not return to hot pot. Add bell pepper, green onions, black olives and pimentos.
In a separate bowl make the dressing by
whisking together olive oil, mayonnaise, and Cavender's. Pour dressing over pasta and toss well.
refrigerate
NOTES:
I prefer it prepared ahead of time and refrigerated until ready to serve. Toss again prior to serving
TWO easy snack ideas
🌟TWO quick and easy snack ideas🌟
~Be the Difference~
❤️April
Absolutely beautiful! Words can’t describe it. It is a must visit in Bentonville, AR
Lessons with Pop
Lessons with Pop!
Start your week with a smile 🤩
Smiles are contagious!
Much love,
April 🤩
Olive Oil Cake
The simplicity and texture of this OLIVE OIL CAKE goes perfectly with strawberries and whipped cream ♥️
~Be the Difference~
♥️April
• 1 cup olive oil
• 1 1/2 cups sugar (I used coconut sugar which will yield a brown cake)
• 3 large eggs
• 2 tsp vanilla extract
• 1/2 cup plain Greek yogurt or sour cream
• 2 cups all purpose flour
• 1 tsp salt
• 1 tsp baking powder
• 1/2 tsp baking soda
Stewed Strawberries:
• 2 cups strawberries, diced
• 3-4 T honey
add strawberries to saucepan, add honey and cook over medium heat for 10-15 minutes.
I cook until I have plenty juice but my berries are still chunky. Refrigerate.
Whipped Cream (or take a shortcut and buy some)
• 1 cup heavy whipping cream
• 1/2 cup plain Greek yogurt or sour cream (optional to stabilize and also gives a great tang)
• 1 tsp vanilla extract
• 1/2 cup powdered sugar
add ingredients and beat until you have stiff peaks.Refrigerate
1. Preheat oven to 350F. Coat a 8 in x 3 in round pan with olive oil and sprinkle sugar on bottom and sides of pan (I used a coarse turbinado sugar to give me a crunchier crust.
2. In a mixing bowl whisk together olive oil and sugar until well combined. Add eggs, vanilla and Greek yogurt. Whisk to combine
3. Sift dry ingredients into wet and stir until combined. Don't overmix.
4. Pour into prepared pan. Bake for 45-50 minutes.
5. Cool for several minutes and then invert onto pan. I flipped it again so that it would be upright on my platter. Dust with powdered sugar.
6. Prepare strawberries and whipped cream and add desired amount to each slice of cake.
Seafood Lasagna
Seafood Lasagna
So good! This is a great way to change up your traditional lasagna.
Use all shrimp if you don’t like crawfish tails.
🍤recipe is below and you will also find a recipe card in the comments if you want to print that.
~Be the Difference~
♥️April
• 1 box oven-ready lasagna noodles
• 2-3 cups Mozzarella cheese, shredded
Sauce:
• 4 T butter
• medium onion, diced
• medium bell pepper, diced
• 1-2 T minced garlic
• 1/4 cup white wine OR use chicken broth
• 3 T all-purpose flour
• 2 cups heavy cream - add a little more if too thick
• 1/2 cup parmesan cheese, shredded
• 1 tsp each salt, pepper, and Old Bay seasoning- more if desired
• 1 lb raw shrimp, peeled and deveined
• 1 lb crawfish tails
Cream Layer:
• 8 oz cottage cheese
• 16 oz ricotta cheese
• 2 eggs, beaten
• 1 tsp salt
• 1/2 cup parmesan cheese, shredded
1. Preheat oven to 350F. Grease a 13x9 casserole dish.
2. In a large skillet or Dutch oven, sauté onion and bell pepper in butter until soft. Add garlic and cook a few more minutes.
3. Deglaze the pan with white wine (or chicken broth if preferred) and cook a few minutes. Stir in flour and cook a few minutes. Don't brown the flour.
4. Slowly add heavy cream and whisk to remove lumps. Add 1/2 cup parmesan cheese. Add salt, pepper, and Old Bay.
5. Bring mixture to a boil before adding shrimp. Stir contantly and as shrimp starts turning pink, stir in crawfish tails. Turn off heat- this will finish cooking when it's in the oven.
6. In a mixing bowl, mix creamy ricotta layer. Mix together all ingredients listed and set aside.
7. Start layering-Put a thin layer of ricotta mixture on bottom (noodles need something to rest on to avoid burning.) Layer of noodles, 1/2 ricotta mixture, mozzarella, 1/2 seafood sauce...repat for a second layer. Top with more cheese if desired. Bake uncovered for 20 minutes. Cover with aluminum foil and bake for 20 more minutes.
Porch Rambling Ep. 9
Hey, Hey!! I’m still here 😊
I wanted to pause and give an update and explanation for my absence.
I sure do appreciate all of you!
Have a blessed week and…
~Be the Difference~
♥️April
Porch Rambling Ep. 8
Porch Rambling Ep. 8
A simple story about dessert that turned into a memorable lesson on trusting the Lord. 💫
If you have missed the other episodes of sharing on my porch you can click on “videos” at the top of my page and scroll down to find the others. They are all numbered.
~Be The Difference~
♥️April
Toasted Oats
Toasted Oats
Simple topping for yogurt or cottage cheese.
I also like to eat it with almond milk ~ like cereal.
I decided not to make a recipe card since this is 4 simple ingredients. Quick and easy to make. (See video for details)
~Be the Difference~
♥️ April
#foodandfamilywithapril #healthychoices
Vidalia Onion Dip
Vidalia Onion Dip
Need a change from your usual appetizer?
This is the perfect smoky, creamy, and cheesy combo.
~Be the Difference~
♥️ April
#foodandfamilywithapril #appetizers #snacktime #SuperBowlSunday
Recipe: (recipe card is in the comments also)
• 1 T butter
• 2 cups Vidalia onion, diced
• 1 cup mayonnaise
• 1 cup sour cream
• 1/2 cup shredded Parmesan cheese
• 1 cup Swiss cheese, shredded
• 1 cup smoked Gouda, shredded
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1 tsp Worchestershire
• 1/2-1 tsp sriracha sauce
1. Saute onions in butter until soft. I use a 10 inch iron skillet and then use the same skillet to bake the dip in.
2. In a bowl add cheeses, mayonnaise, sour cream, & seasonings. Mix well.
3. Stir in sauteed onion. Return back to skillet - or use a 11 x 7 casserole dish.
4. Bake at 350 F, uncovered for 25-30 until hot, melted and slightly brown around the edges.
5. Serve with Frito scoops, pita chips or toasted baguette.
Note: be creative with the cheeses you use. This is the combination I prefer. I do recommend keeping the Parmesan though.
I hope this gets your weekend started with a smile♥️
Any guesses on what he is saying?
These are the sweetest moments ~ watching them learn to talk (SO much jabbering) AND trying to figure out what they are saying.
I mean, I know exactly what he is saying here 🥰
Banana Coffee Cake
Banana Coffee Cake 💛
Enjoy the recipe and as always, thanks so much for your support.
~Be The Difference~
April ♥️
Don’t let the long list scare you away 😬 it comes together super quick and easy.
Added bonus ~ homemade!
• 3 ripe banana, mashed
• 2 1/2 cups all purpose flour
• 1 tsp baking soda
• 1 tsp baking powder
• 1/2 tsp salt
• 1 tsp ground cinnamon
• 1 cup light brown sugar, packed
• 1 stick butter, melted & cooled
• 2 large eggs
• 2 tsp vanilla extract
• 1/2 cup sour cream
• 1/4 cup buttermilk
• optional- 1 cup milk chocolate chips
Streusel:
• 2/3 cup all purpose flour
• 1/3 cup sugar
• 1/3 cup light brown sugar, packed
• Pinch salt
• 1/4 tsp ground cinnamon
• optional - 1/2 cup ground macadamia nuts (or other nut of your choice)
• 6 T butter, softened
1. Preheat oven to 350 F and spray a 10 inch springform pan or 2 loaf pans with Bakers Joy.
2. Whisk/sift together flour, baking soda & powder, salt and cinnamon
3. In a separate bowl, stir together brown sugar, butter, eggs, vanilla, sour cream, buttermilk, and bananas.
4. Add to flour mixture and stir until combined. Fold in chocolate chips.
5. Pour into prepared pan.
6. Make streusel topping by adding all ingredients in a bowl and cutting the butter in with a fork until crumbly. Sprinkle on top of batter. Bake
50-55 minutes. Allow to cool 10 minutes before removing from pan.
#foodandfamilywithapril
#BeTheDifference
#bananabread
#homemadefood
Sweet Onion Corn Casserole
🌽Sweet Onion Corn Casserole🌽
This casserole stirs together in a Jiffy-😬Pun intended.
Enjoy and add it to your next Sunday lunch.
~Be the Difference~
♥️April
Ingredients
• 1/2 Cup (1 stick) butter
• 1 medium Vidalia sweet onion, diced
• 1 large egg
• 1 15 oz. can cream style corn
• 1 15 oz. can whole kernal corn, drained
• 1 cup sour cream
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp dill weed
• dashes of sriracha to taste (optional)
• 8.5 oz. package Jiffy corn muffin mix
• 1 cup shredded cheddar
1. In a skillet (I use a 12 inch iron skillet) sauté onion in butter.
2. In a mixing bowl whisk egg. Add both cans of corn, sour cream, seasonings, corn muffin mix and cheese.
3. Stir in onions.
4. Mix well and return to large skillet. Use a greased 13x9 casserole dish if you don't have a big iron skillet.
5. Bake at 350F uncovered for 40-45 minutes until brown on top.
#foodandfamilywithapril #easyrecipes #casserole #quickrecipes #sundayvibes
Oatmeal Coconut Cookies
Oatmeal Coconut Cookies 🤍
I love a thin crunchy cookie that’s slightly chewy in the center. This one is perfect!
Enjoy!
~Be the Difference~
♥️April
Ingredients:
• 2 cups old fashioned oats
• 3/4 cup sweetened coconut flakes
• 1 cup (2 sticks) salted butter (softened)
• 1 cup sugar
• 1/2 cup light brown sugar, packed
• 2 large eggs
• 2 tsp vanilla extract
• 1 1/2 cups all purpose flour
• 1/2 tsp salt
• 1/2 tsp baking soda
• 1/2 tsp cinnamon
1. Toast oats and coconut. Set aside to cool completely
2. In a mixing bowl, beat butter until smooth. Mix in sugars.
3. Mix eggs and vanilla into butter/sugar mixture.
4. In a separate bowl, whisk together the flour, salt, baking soda and cinnamon.
5. Slowly add flour to butter mixture until flour is combined.
6. Stir in cooled oats and coconut
7. Line a baking sheet with parchment paper. Using a 1 tablespoon scoop, drop cookie dough onto baking sheet and chill the cookie dough balls for at least an hour.
8. After chilling, place on a baking sheet- leave plenty space for spreading. Dip a flat bottomed glass into sugar and press the cookie slightly. You will need to wet the bottom of the cup for the first dip.
9. Cook 8-10 minutes at 375 F. Let sit for 2-3 minutes before removing from baking sheet to finish cooling.
Tip: rotate cookie sheets...Don't put chilled dough onto a hot cookie sheet. They won't cook the same. This makes a thin and crunchy cookie. Makes 3 1/2 dozen cookies
Sunday Lunch
Sunday lunch ♥️ Happy Birthday to Cameron!
We are so thankful for you and that God added you to our family!
Have a wonderful week everyone,
♥️April
Texas Hash
Texas Hash ♥️ Easy one pan meal
Did you have pot luck dinners at your church? We called it “dinner on the ground.”
I always looked forward to having Sis. Joann’s Texas Hash!
Not sure why I am thinking about Texas Hash and “dinner on the ground” during freezing cold weather 😂
NOTE: I said diced “green” tomatoes in the video 🫣 they are just plain old diced tomatoes. My apologies for that slip of the tongue.
Enjoy the recipe !
• 1 pound ground beef
• 1 medium onion, diced
• 1 medium bell pepper, diced
• 1 T minced garlic
• 8 oz tomato sauce
• 14.5 oz can diced tomatoes
• 1 cup water
• 1/2 cup rice, uncooked (NOT minute rice)
• 2 tsp chili powder
• 1 tsp salt- more if desired
• 1/2 tsp black pepper
• a few dashes Worcestershire sauce
• shredded cheese, optional for top
1. In a 12 inch iron skillet. Chop and brown ground beef with bell pepper and onion. Add garlic. Drain meat.
2. To the skillet, add remaining ingredients . Stir to combine well.
3. Cover with lid or aluminum foil.
4. Bake in a preheated 375 F oven for 40-45 monitor until rice is tender.
5. Add shredded cheese to top and return to oven uncovered for 5 minutes to melt cheese
~Be the Difference~
♥️April
