Fleur de lis' profile page
Recipes
CHOCOLATE CAKE IN THE CROCK-POT
By Fleur de lis
Spray slow cooker with nonstick cooking spray Mix all ingredients well in a large bowl and then pour into slow coo...
- 1 (18 oz) pkg chocolate cake mix
- 16 oz sour cream
- 1 (3.9 oz) chocolate instant pudding
- 1 (12oz) bag chocolate chips
- 1/4 cup oil
- 4 eggs
- 1 cup water
Grits-Baked Garlic and Cheese
By Fleur de lis
Preheat oven to 350. Grease a 4 quart casserole dish
- 6 cups chicken broth
- 1 tsp salt
- 1/4 tsp pepper
- 1/4 tsp garlic powder
- 2 cups regular grits
- 3 (6 oz) rolls cheese with garlic
- 1/2 cup milk
- 4 large eggs, beaten
- 1/2 cup (1 stick) unsalted butter
- 8 oz grated sharp white cheddar (or yellow is fine)
Eggplant Casserole-Cheesy
By Fleur de lis
Preheat oven to 350 degrees F (175 degrees C)
- 1 eggplant, peeled and diced
- 1 1/2 cups shredded Cheddar cheese
- 1 cup dry bread stuffing mix
- 1 clove garlic, crushed
- 2 tablespoons diced onion
- 1 egg, lightly beaten
- 1 teaspoon dried Italian seasoning
- salt and pepper to taste
Potato Soup - My Own
By Fleur de lis
I cook the potatoes in the chicken broth and add a little water when it starts to cook down
- 4-8 large Russet Potatoes (white) diced
- 1 large finely diced onion
- 3 or 4 stalks of celery finely diced
- 2-3 large cartons of chicken broth
- salt & pepper to taste (also a little red pepper)
- Cup of finely diced carrots (optional, gives a little color)
- 2 pints of 1/2 and 1/2 or heavy cream (but not as much)
BEST CHOCOLATE CHIP COOKIES
By Fleur de lis
- 1 cup butter, softened
- 1 cup white sugar
- 1 cup packed brown sugar
- 2 eggs
- 2 teasp vanilla extract
- 3 cups all purpose flour
- 1 teasp baking soda
- 2 teasp hot water
- 1/2 teaspoon salt
- 2 cups semisweet chocolate ships
- 1 cup pecans chopped
Hot Crawfish Spinach Salad
By Fleur de lis
Saute then let onions caramelize in olive oil
- 2 Tbs olive oil
- 1 med chopped onion
- 1 lb crawfish
- 1 Tbs balsamic vinegar
- 1 Tbs Creole mustard
- 2 tsp Tony Chachere’s seasoning (or your favorite)
- 1 small container of fresh mushrooms
- 1 bag of fresh baby spinach
Peach Pie
By Fleur de lis
Preheat oven to 350 degrees
- Topping:
- 6-8 peaches finely chopped
- Pillsbury pie crusts
- 1/2 cup sugar
- 1/2 cup brown sugar (packed)
- 1 teasp cinnamon
- 2 teasp corn starch
- 1 teasp vanilla extract
- butter (6 dabs to go on top)
- 2 Tbsp sugar
- 1/2 teasp cinnamon
Mexican casserole
By Fleur de lis
Cook tenderloins in taco seasoning then chop and simmer again to liquid seasoning
- chicken tenderloins
- two packs taco seasoning
- 1 can black beans drained and washed
- 1 can whole kernel corn drained
- 1 can cream of chicken soup
- 1 can cream of mushroom soup
- 1 can cheese soup
- 1 package of small flour tortillas
- 2 cans sliced black olives
- three large tomatoes peeled and chopped
- grated sharp cheese for topping
Cream of Mushroom Soup
By Fleur de lis
In a dutch oven, saute onions, garlic and mushrooms in butter
- 3, 8 oz containers of fresh mushrooms chopped
- 1/2 chopped large onion
- 3-4 cloves garlic, minced
- 6 Tbsp butter
- 9 Tbsp flour (put 3 of these in separate container)
- 6 cups chicken broth
- 3 cups of half and half
- 2 tsp salt
- 1 tsp pepper
Vichyssoise
By Fleur de lis
Cook till tender celery, onions potatoes in broth with saute and butter
- 2 , 14 1/2 oz cans chicken broth
- 1/2 cup diced celery
- 1 cup diced onion
- 3 large diced potatoes
- 2 tsp salt
- 2 Tbsp butter
- 1 pint 1/2 and 1/2
- dash of Worcestershire
- chopped green onions