Author: abroussard

Chocolate Banana Pudding

Crumb Crust
1 sleeve chocolate graham crackers, crushed
1 cup sweetened flaked coconut
1 ½ finely chopped pecans
¼ cup sugar
½ cup butter melted

Preheat oven to 300.
Combine graham cracker crumbs, coconut, pecans and sugar
Add melted butter, stir well.
Spread mixture in rimmed sheet pan and bake for 15 minutes stirring often.
Set aside to cool. ** you can do this a day ahead and place in ziplock bag

Whipped Cream Topping (May substitute Cool Whip or Redi Whip)
1 pt. heavy whipping cream
¼ c. sugar
½ tsp. vanilla

Place ingredients in chilled bowl and whip on high until peaks form

Filling
8 oz. cream cheese softened
14 oz. sweetened condensed milk
2 (3 oz) pkgs. instant chocolate pudding mix (may substitute 1 pkg. chocolate for1 vanilla)
3 cups cold milk
4-6 bananas sliced into ½ inch chunks

Beat cream cheese with mixer until smooth
Add sweetened condensed milk, beat until well combined
Stir in pudding mix and milk, beat until smooth.

Layering
Reserve 2 tbsp. crumb mixture

In large glass serving bowl or trifle dish layer:
1/3 of pudding
½ bananas
½ crumb mixture
1/3 pudding
½ bananas
½ crumb mixture
1/3 pudding
Top with whipped cream
Garnish with reserved crumb mixture

Chocolate Chip Toffee Bars

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Chocolate Chip Toffee Bars

Ingredients

  • 2 ½ c. all purpose flour
  • 2/3 c. light brown sugar
  • ¾ c. butter
  • 1 egg, slightly beaten
  • 1 c. coarsely chopped nuts
  • 12 oz. semi sweet chips (divided)
  • 14 oz. condensed milk
  • 10 oz. toffee bits (divided)

Instructions

  1. Preheat oven to 350
  2. Stir together flour and sugar.
  3. Cut in butter until mixture resembles coarse crumbs.
  4. Add egg, mix well.
  5. Stir in nuts and 1 ½ c. chips.
  6. RESERVE 1 ½ c. of mixture
  7. Press remaining crumb mixture into 13 x 9 greased pan.
  8. Bake for 10 minutes
  9. Pour milk evenly over crust
  10. Top with 1 ½ c. toffee bits
  11. Sprinkle reserved crumb mixture on top
  12. Sprinkle remaining ½ c. chips
  13. Bake 25 – 30 minutes
  14. Sprinkle remaining toffee bits.
  15. Cool completely and cut into bars.
https://www.broussardtable.com/chocolate-chip-toffee-bars/

Chocolate Chip Cookies

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Chocolate Chip Cookies

Yield: 3 dozen

Ingredients

  • ¾ cup Butter Flavor Crisco
  • 1-1/4 cups light brown sugar
  • 2 tablespoons milk
  • 1 tablespoon vanilla
  • 1 egg
  • 1-3/4 cups all-purpose flour
  • 1 teaspoon salt
  • ¾ teaspoon baking soda
  • 1-1/2 cup semi-sweet chocolate chips
  • 1 cup coarsely chopped pecans (optional)

Instructions

  1. Heat oven to 375.
  2. Combine Crisco, sugar, milk, and vanilla in large bowl. Beat at medium speed until well blended.
  3. Beat egg into mixture.
  4. Combine flour, salt, and soda. Mix into creamed mixture until blended.
  5. Stir in chips and pecans.
  6. Drop by rounded tablespoons 3 inches apart on ungreased baking sheet.
  7. 8 to 10 minutes for chewy cookies 11 to 13 for crisp.
  8. Cool 2 minutes on baking sheet.
  9. Remove to foil to cool completely.
    10. If nuts are omitted add an extra ½ cup of chips.
    I use vanilla that I get from Mexico rather than vanilla extract – it seems to have a better flavor. I also use whole milk rather than skim or 2%.
https://www.broussardtable.com/chocolate-chip-cookies/

Chicken Salad

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Chicken Salad

Ingredients

  • whole chicken
  • 1 med. white onion
  • 2 red delicious apples cored and sliced
  • 6 to 8 boiled eggs
  • ½ - ¾ c. sweet pickle relish
  • 2 - 3 c. Miracle Whip or mayo
  • salt/pepper

Instructions

  1. Boil chicken in salted water (2 TPBS salt)
  2. Skin and debone chicken
  3. Process each of the 1st 4 ingredients separately
  4. Add relish.
  5. Stir in Miracle Whip
  6. Add salt and pepper to taste.
    7. I like using Miracle whip because it is sweeter than mayo.
    Sometimes I use red onion.
    You can use 4 or 5 chicken breasts if you prefer – less mess for the squeamish but more expensive.
    Tip – sometimes I put the chicken in the crockpot on low overnight so I don’t have to watch a pot.
https://www.broussardtable.com/chicken-salad/

Carrot Cake

Mrs. Marie

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Carrot Cake

Ingredients

    Cake
  • 4 eggs
  • 2 c. sugar
  • 1 ½ c. oil
  • 2 c. flour
  • 2 tsp. baking soda
  • 1 tsp salt
  • 2 c. grated carrots
  • 1 cup chopped pecans
    • Icing
  • 2 - 8 oz. cream cheese @ room temp.
  • 1 stick butter at room temp.
  • 2 tsp. vanilla
  • 2 cups conf. sugar, sifted
  • 1 ½ cups chopped pecans

Instructions

    Cake
  1. Preheat oven to 300 degrees.
  2. Beat eggs until frothy.
  3. Add sugar and oil. Mix well
  4. Sift together dry ingredients (reserve enough to coat pecans)
  5. Fold dry ingredients into batter, alternating with carrots.
  6. Begin and end with flour.
  7. Add coated pecans.
  8. Pour evenly into 3 greased & floured nine inch pans.
  9. Bake @ 300 30-40 minute – cool on baking racks.
    10. Icing
  10. Mix softened cream cheese & butter.
  11. Add 2 tsp. vanilla.
  12. Add conf. sugar, mix until smooth.
  13. Add pecans.
https://www.broussardtable.com/carrot-cake/

Caramel Brownies

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Caramel Brownies

Ingredients

  • 1 14 oz bag caramels
  • 2/3 c. evaporated milk – divided
  • 1 pkg. German Chocolate Cake mix
  • ¾ cup butter melted
  • 1 c. chopped nuts – optional
  • 3 c. semi-sweet chocolate chips

Instructions

  1. Preheat oven to 350 degrees.
  2. Melt caramels and 1/3 cup evaporated milk in microwave.
  3. Beat cake mix, 1/3 c. evaporated milk and butter. Add nuts.
  4. Press ½ of dough into greased 9 X 13 pan.
  5. Bake at 350 for 6 minutes. Sprinkle chocolate chips over crust.
  6. Pour caramel mixture over all, spreading evenly.
  7. Dot rest of dough over caramel.
  8. Bake 15-18 more minutes at 350. Cool.
  9. Chill 30 minutes and cut into bars.
https://www.broussardtable.com/caramel-brownies/

Broccoli Salad

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Broccoli Salad

Ingredients

  • 4 crowns of fresh broccoli chopped fine
  • 1 red onion chopped fine
  • 1/2 of bacon fried crisp, drained, crumbled
  • 1 cup golden raisins
  • 1 cup sunflower seeds
  • shredded cheddar
    • Dressing
  • ½ cup mayo or miracle whip
  • ¼ cup white vinegar
  • ¼ cup sugar
  • (double as needed)

Instructions

  1. Wash and chop broccoli. Add onions and cheese to taste.
  2. Combine dressing ingredients and whisk until the grainy texture disappears. Pour over salad just before serving.
  3. Refrigerate leftovers – it will still be good the next day – just not as crisp.
https://www.broussardtable.com/broccoli-salad/

Oven-Barbequed Brisket

Mark McGee – Calvary’s Cooking

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Oven-Barbequed Brisket

Ingredients

  • 8-10 lb. brisket
  • 1 c. bottled barbeque sauce
  • ¼ c. Worcestershire sauce
  • ¼ c. liquid smoke
  • ½ c. water
  • 1TBSP garlic powder
  • 2 tsp. celery salt
  • 2 tsp. Tony’s Seasoning
  • 2 tsp. lemon pepper
  • 1 c. chopped onion

Instructions

  1. Place brisket, fat side up in a large pan.
  2. Combine all other ingredients, mix well and pour over brisket.
  3. Seal with foil and bake at 300 degrees for 5-6 hours.
  4. Cool about an hour.
  5. Wrap brisket in foil and pour sauce into separate container – refrigerate overnight.
  6. Before serving – remove congealed layer of fat from sauce.
  7. Scrape or cut fat off meat and slice.
  8. Return meat to baking dish and pour sauce over all.
  9. Warm in oven 1 – 1 ½ hours at 300.
https://www.broussardtable.com/oven-barbequed-brisket/

Breakfast Wellington

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Breakfast Wellington

Ingredients

  • 1 pound ground hot sausage
  • ½ (10-oz) package frozen chopped onions (I use seasoning blend)
  • Pepper to taste
  • 1 (10-oz) package frozen chopped broccoli
  • 1 (8-oz) package garlic cheese
  • ½ cup sour cream
  • 2 (8-count) cans crescent rolls (4 cans of the large 6 count crescent rolls)
  • 1 egg
  • 1 ½ teaspoons water
  • Dill

Instructions

  1. Preheat oven to 375 degrees.
  2. Brown sausage with onions until sausage is crumbly; drain.
  3. Stir in broccoli and cook until tender-crisp.
  4. Season with pepper to taste.
  5. Add cheese and cook until it begins to melt, stirring constantly.
  6. Stir in sour cream.
  7. Remove from heat. Let stand 10 to 15 minutes.
  8. Arrange the crescent rolls in “sun” shape on 15” round baking stone (I use a perforated pizza pan). Bases overlapping in center and points go to the outside of the circle.
  9. Spoon the mixture around the center of the rolls.
  10. Fold points over filling and tuck under base at center. (Filling may not be completely covered)
  11. Beat the egg and water together. Brush over the top.
  12. Sprinkle dill over all.
  13. Bake at 375 for 20-25 minutes.
  14. Let stand 5 minutes.
  15. Slice in 1 to 1 ½ inch slices.
    16. There is enough sausage mixture for 2 rings with this version.
https://www.broussardtable.com/breakfast-wellington/