Category: Rhonda Broussard

Arkansas Green Beans

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Arkansas Green Beans

Ingredients

  • 5 (15 oz.) cans cut green beans drained
  • 7 slices bacon
  • ¼ cup butter, melted – ½ stick
  • 2/3 cup brown sugar
  • 7 tsp. soy sauce
  • 1 ½ tsp. garlic powder

Instructions

  1. Preheat oven to 350 degrees
  2. Place drained beans in a 9 X 13 baking dish
  3. Cook bacon in microwave for 2 minutes
  4. Lay bacon on top of green beans
  5. Combine melted butter, sugar, soy sauce & garlic powder
  6. Pour butter mixture over green beans.
  7. Bake uncovered for 40 minutes
https://www.broussardtable.com/arkansas-green-beans/

Big-Batch Chili

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Big-Batch Chili

Ingredients

  • 4 lbs. ground chuck
  • 2 medium onions, chopped
  • 1 green pepper, chopped
  • 2 garlic cloves, minced
  • 3 (14.5 oz.) cans diced tomatoes, undrained
  • 4 (8 oz.) cans tomato sauce
  • 1 (6 oz.) can tomato paste
  • 1/4 cup chili powder
  • 1 tbs. sugar
  • 1 tsp. salt
  • 1 tsp. pepper
  • 1/2 tsp. paprika
  • 1/2 tsp. ground red pepper
  • 1 bay leaf
  • 2 (16 oz.) cans light red kidney beans, rinsed and drained (optional)
    • Toppings
  • Sour cream, shredded cheddar cheese, chopped green onions, sliced ripe black olives

Instructions

    Slow Cooker Preparation:
  1. Cook ground chuck, in batches, in a large skillet over medium-high heat about 5 minutes, stirring until meat crumbles and is no longer pink; drain. Place meat in a 6-quart slow cooker; stir in onions, next 12 ingredients, and, if desired, beans. Cook, covered, on HIGH 5 to 6 hours or on LOW 6 to 8 hours. Remove and discard bay leaf. Serve with desired toppings.
    2. Cooktop Preparation:
  2. Cook ground chuck, in batches, in a large Dutch oven. Drain beef and return to Dutch oven. Add onions, next 12 ingredients, and, if desired, beans. Bring to a boil over medium-high heat; reduce heat, cover, and simmer 4 to 6 hours. Remove and discard bay leaf.
    3. To Freeze:
  3. Let chili stand 30 minutes. Evenly divide chili mixture into 3 (1-gallon) zip-top plastic freezer bags; seal and lay each bag flat. Stack bags of chili in freezer. Freeze up to 1 month. Thaw frozen chili overnight in refrigerator or defrost in microwave. Pour thawed chili into a 9-inch square baking dish. Cover tightly with heavy-duty plastic wrap, and fold back a corner to allow steam to escape. Microwave at HIGH 6 to 7 minutes or until bubbly, stirring after 3 1/2 minutes
https://www.broussardtable.com/big-batch-chili/

Mini Meatloaves

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Mini Meatloaves

Ingredients

  • 1 egg
  • ¾ c. milk
  • 1 c. shredded Cheddar cheese
  • ½ c. quick cooking oats
  • 1 tsp. salt
  • 1 lb. ground beef
  • 2/3 c. ketchup
  • ¼ c. packed brown sugar
  • 1 ½ tsp. prepared mustard

Instructions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a large bowl, combine the egg, milk, cheese, oats and salt. Add the ground beef, mixing well, and form this mixture into eight miniature meatloaves.
  3. Place these in a lightly greased 9 x 13 inch baking dish.
  4. In a separate small bowl, combine the ketchup, brown sugar and mustard. Stir thoroughly and spread over each meatloaf.
  5. Bake, uncovered, at 350 degrees F (175 degrees C) for 45 minutes.
https://www.broussardtable.com/mini-meatloaves/

Cheesy Chicken Spaghetti

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Cheesy Chicken Spaghetti

Ingredients

  • ½ stick butter
  • 1 green pepper, diced
  • 1 c. celery,
  • 1 medium onion, diced
  • (Or sub pepper, celery, onion for 10oz. bag frozen PicSweet seasoning blend)
  • 1 (10.5 oz) can cream of mushroom soup
  • 1 (10.5 oz) can cream of chicken soup
  • 1 lb. Velveeta cheese
  • 1 lb. spaghetti
  • 32 oz. chicken broth, plus 64 oz of water
  • 1 lb. cooked chicken, diced
  • 1/4 c. diced pimento peppers
  • 1 large can sliced mushrooms (optional)
  • Shredded cheddar cheese, for topping

Instructions

  1. Preheat oven to 350 degrees.
  2. Sauté pepper, celery, and onion in butter until soft.
  3. In another pan, melt cheese with soups. Add vegetables and stir to combine.
  4. Cook spaghetti in chicken broth & water until tender. Drain.
  5. Mix together soup mixture, noodles, chicken, mushrooms and pimentos and place in greased 13x9 pan. Top with grated cheddar cheese to your liking.
  6. Bake at 350 for 30-35 minutes.
https://www.broussardtable.com/cheesy-chicken-spaghetti/

Sausage Egg & Cheese Casserole

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Sausage Egg & Cheese Casserole

Ingredients

  • 2-3 green onions, chopped (or Pic Sweet Seasoning)
  • 6 eggs
  • 1 lb. hot sausage
  • 4 slices bread, cubed
  • 2 c. milk
  • 1 c. grated cheese
  • 1 tsp. dry mustard

Instructions

  1. Preheat oven to 350 degrees.
  2. Brown the sausage with the onions. Drain.
  3. Layer bread on bottom, then sausage and cheese.
  4. Beat the eggs with the milk and mustard. Pour on top.
  5. Bake 40 min uncovered.
https://www.broussardtable.com/sausage-egg-cheese-casserole/

White Cake

Related: Pan Grease (for Cakes), White Buttercream Icing

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White Cake

Ingredients

  • 4 egg whites
  • ½ cup oil
  • 1 ¼ cups water
  • 1 tsp. Wilton Butter Flavor
  • 1 15.25 oz Duncan Hines cake mix PLUS 3 oz. from a second box
  • 1 white chocolate instant pudding mix

Instructions

  1. Preheat oven to 350 degrees.
  2. Beat eggs, add oil, water and flavoring.
  3. Blend in cake mix and pudding on low speed until moist. Beat at medium speed 2 minutes.
  4. Scrape down bowl/beaters and beat for 30 more seconds.
  5. Bake cupcakes 18-19 minutes
  6. Bake 8-9 inch round pan – 25-30 minutes
https://www.broussardtable.com/white-cake/

White Buttercream Icing

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White Buttercream Icing

Ingredients

  • ¾ cup Crisco
  • ¾ tsp. salt
  • 2 tbsp. milk
  • 1 tbsp. kayro corn syrup
  • ¼ c. water
  • 2 tsp. Wilton Butter Flavor
  • 1 lb. sifted confectioners' sugar
    • For white chocolate icing: Add 6 oz. melted white chocolate which has cooled to room temperature.

Instructions

  1. Mix first 6 ingredients together until smooth on low speed, gradually adding 1 lb. sifted confectioners’ sugar.
    2. Add kayro as needed to thin for icing. Add more sugar to stiffen for decorating
https://www.broussardtable.com/white-buttercream-icing/

Stuffed French Toast

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Stuffed French Toast

Ingredients

  • 2 Loafs French Bread sliced on a slant
  • 8 oz. softened cream cheese
  • 8 eggs
  • ½ cup milk
  • ½ tsp vanilla
  • 1 TBSP sugar
  • Butter or margarine
  • ½ chopped pecans
  • Confectioners’ sugar

Instructions

  1. Set out sliced bread, matching parts.
  2. Spread cream cheese heavily on one slice and lightly on the 2nd slice.
  3. Add pecans on heavily spread side and top with 2nd slice making a sandwich.
  4. Dip sandwiches into egg mixture.
  5. Fry in melted butter or margarine until brown on both sides.
  6. Sprinkle with conf. sugar.
  7. Serve with syrup or preserves.
https://www.broussardtable.com/stuffed-french-toast/

Strawberry Cake with Strawberry Cream Cheese Frosting

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Strawberry Cake with Strawberry Cream Cheese Frosting

Ingredients

    Cake
  • 1 pkg. white cake mix
  • 1 3oz. strawberry jello
  • 1 cup mashed stawberries with juice (1 ½ c. whole)
  • 1 c. oil
  • ½ c. whole milk
  • 4 large eggs
  • 1 c. coconut
  • ½ c. chopped pecans
    • Icing
  • 8 oz. cream cheese (room temp.)
  • 1 stick butter (room temp.)
  • 3 ½ c. confectioners’ sugar (sifted)
  • ¾ c. mashed strawberries, drain well
  • ½ c. coconut
  • ½ c. chopped pecans

Instructions

    Cake
  1. Preheat oven to 350.
  2. Pour batter into 3 9-inch round greased/floured cake pans.
  3. Bake 25 – 30 minutes, cool for 10 minutes.
  4. Remove from pan and allow to cool completely before frosting.
    5. Icing
  5. Combine cream cheese and butter with electric mixer.
  6. Add sugar and strawberries.
  7. Fold in coconut and pecans.
  8. Refrigerate for 30 minutes before spreading on cake layers.
    9. *Also makes enough for a sheet cake and 6 cupcakes. Bake the cupcakes for 20 minutes and the sheet cake for about 35.
https://www.broussardtable.com/strawberry-cake-with-strawberry-cream-cheese-frosting/

Turkey Breast

Pair with Spiced Apple & Raisin Sauce or Spiced Cranberry Sauce

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Turkey Breast

Ingredients

  • 1 bone-in turkey breast (4 ½ to 5 lbs.)
  • ½ c. butter melted
  • 1/4 c. apple juice
  • 2 TBSP chopped fresh thyme of 1 ½ tsp. dried
  • 1 tsp salt
  • 1 tsp paprika

Instructions

  1. Heat oven to 325.
  2. Place turkey skin side up on rack in large shallow roasting pan
  3. Insert meat thermometer in thickest part of breast. Roast uncovered for 1 hour.
  4. Mix butter, apple juice, thyme salt paprika and garlic.
  5. Brush turkey with half of butter mixture.
  6. Roast 30 minutes.
  7. Brush with remaining mixture.
  8. Roast 1 hour or until thermometer reads 165.
  9. Let stand 15 minutes.
https://www.broussardtable.com/turkey-breast/