Cooking Also

Rotel Cream Cheese Sausage Balls

Ingredients:

1 lb ground pork sausage
8 oz cream cheese, softened
1 (10 oz) can Rotel tomatoes with green chilies, drained
2 cups shredded cheddar cheese
1 1/2 cups all-purpose baking mix (like Bisquick)

Directions:

Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
In a large mixing bowl, combine sausage, cream cheese, and drained Rotel. Mix until well combined.
Add cheddar cheese and baking mix to the sausage mixture, stirring until a thick, cohesive dough forms.
Roll the mixture into 1-inch balls and place them on the prepared baking sheet, spacing evenly.
Bake for 20-25 minutes, or until the sausage balls are golden brown and cooked through.
Serve warm as a party appetizer or snack!

Prep Time: 15 minutes | Cook Time: 25 minutes | Total Time: 40 minutes

Kcal: 120 kcal per ball | Servings: 30 sausage balls

Cajun Dirty Rice with Shrimp

Ingredients:

1 lb (450 g) large shrimp, peeled and deveined
2 tbsp olive oil, divided
1 tbsp Cajun seasoning (divided)
1 cup long-grain rice
2 cups chicken or vegetable broth
1/2 lb (225 g) ground pork or sausage
1/2 cup onion, finely diced
1/2 cup celery, finely diced
1/2 cup green bell pepper, finely diced
3 cloves garlic, minced
1/2 tsp smoked paprika
1/4 tsp cayenne pepper (optional)
1/4 tsp dried thyme
1/4 tsp dried oregano
2 green onions, sliced (for garnish)
Salt and black pepper, to taste

Directions:

Cook the Shrimp:

In a bowl, toss shrimp with 1 tablespoon of olive oil and 1/2 tablespoon Cajun seasoning.
Heat a large skillet over medium heat and cook shrimp for 2-3 minutes per side, until pink and cooked through. Remove and set aside.
Cook the Rice:

In a medium pot, cook rice with chicken or vegetable broth according to package instructions. Set aside once done.
Prepare the Dirty Rice Base:

Heat the remaining olive oil in the skillet over medium heat. Add ground pork or sausage and cook until browned, breaking it apart with a spoon.
Add onion, celery, and bell pepper to the skillet. Sauté for 4-5 minutes until softened.
Season the Base:

Stir in garlic, smoked paprika, cayenne pepper (if using), thyme, oregano, and remaining Cajun seasoning. Cook for 1 minute, until fragrant.
Combine Ingredients:

Add the cooked rice to the skillet and mix well to combine with the meat and vegetable mixture. Adjust seasoning with salt and pepper.
Add Shrimp:

Gently fold in the cooked shrimp and heat through for 2 minutes.
Garnish and Serve:

Sprinkle with sliced green onions and serve hot.

Prep Time: 10 minutes
Cooking Time: 30 minutes
Total Time: 40 minutes
Servings: 4 servings

Treat yourself to this gourmet Lobster and Shrimp Etouffee - it's flavorful and perfect for any special occasion! 😋🦞🍤

Ingredients:

1/4 cup butter
1/4 cup all-purpose flour
1 large onion, finely chopped
1 green bell pepper, finely chopped
2 celery stalks, finely chopped
3 cloves garlic, minced
2 cups seafood or chicken broth
1 (14.5 oz) can diced tomatoes, undrained
1 teaspoon paprika
1/2 teaspoon cayenne pepper (optional)
1 teaspoon dried thyme
1 teaspoon dried oregano
1/2 teaspoon black pepper
1/2 teaspoon salt
1 pound raw shrimp, peeled and deveined
1/2 pound lobster meat, cooked and chopped
2 tablespoons chopped fresh parsley
4 green onions, sliced
Cooked white rice, for serving

Directions:

In a large skillet over medium heat, melt the butter. Stir in the flour and cook, stirring constantly, until the mixture turns a light brown color, about 10 minutes.
Add the onion, bell pepper, and celery to the skillet. Cook until the vegetables are tender, about 5-7 minutes. Add the garlic and cook for another minute.
Gradually stir in the broth, then add the diced tomatoes, paprika, cayenne pepper, thyme, oregano, black pepper, and salt. Bring to a simmer and cook for about 10 minutes, until the sauce thickens.
Add the shrimp and cook until they turn pink, about 3-4 minutes. Stir in the lobster meat and cook until heated through about 2 minutes.
Stir in the parsley and green onions, and cook for another minute.
Serve the etouffee over cooked white rice.

Prep Time: 20 minutes | Cooking Time: 30 minutes | Total Time: 50 minutes
Kcal: 350 kcal | Servings: 4 servings

Red Lobster Shrimp Scampi

Ingredients:
1 lb large shrimp, peeled and deveined
1/4 cup butter
3 cloves garlic, minced
1/2 cup dry white wine (or chicken broth)
1/2 lemon, juiced
1/4 tsp crushed red pepper flakes (optional)
Salt and pepper to taste
1/4 cup fresh parsley, chopped
Freshly grated Parmesan (optional, for garnish)

Directions:

Melt butter in a large skillet over medium heat. Add minced garlic and sauté until fragrant, about 1 minute.
Add the shrimp to the skillet and season with salt, pepper, and red pepper flakes (if using). Sauté shrimp for 2-3 minutes per side until they turn pink and are cooked through. Remove shrimp and set aside.
Pour the white wine (or chicken broth) into the skillet to deglaze, stirring to combine with the butter and garlic. Allow to simmer for 2-3 minutes until slightly reduced.
Stir in the lemon juice and return the shrimp to the skillet, tossing to coat in the sauce.
Sprinkle with fresh parsley and Parmesan if desired. Serve hot, ideally with a side of pasta, crusty bread, or over rice.

Prep Time: 5 minutes | Cooking Time: 10 minutes | Total Time: 15 minutes
Kcal: 320 kcal | Servings: 4 servings

Butter Pecan Cake 😋

Ingredients:
1 cup unsalted butter, softened
2 cups all-purpose flour
2 cups granulated sugar
4 large eggs
1 cup buttermilk
1 teaspoon vanilla extract
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup chopped pecans, toasted
1/4 cup unsalted butter (for toasting pecans)
For the Butter Pecan Frosting:
1 cup unsalted butter, softened
4 cups powdered sugar
2 teaspoons vanilla extract
1/4 cup heavy cream
1/2 cup chopped toasted pecans (for garnish)

Directions:
Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
In a skillet, melt 1/4 cup butter over medium heat. Add chopped pecans and toast until lightly browned and fragrant. Set aside to cool.
In a large bowl, cream 1 cup of butter and sugar together until light and fluffy.
Add eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
In a separate bowl, sift together flour, baking powder, baking soda, and salt.
Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk, beginning and ending with the flour mixture. Fold in the toasted pecans.
Divide the batter evenly between the prepared pans. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
Cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
For the Butter Pecan Frosting:
In a large bowl, beat butter until smooth. Gradually add powdered sugar, beating until combined.
Add vanilla extract and heavy cream, and beat until the frosting is light and fluffy.
Frost the cooled cake layers and garnish with chopped toasted pecans.

Prep Time: 20 minutes | Cooking Time: 30 minutes | Total Time: 50 minutes
Kcal: 520 kcal | Servings: 12 serving

Crab Cake Egg Rolls - Don't lose this recipe!

Ingredients:

1 pound crab meat, drained and picked over
1/2 cup bread crumbs
1/4 cup mayonnaise
1 egg, beaten
1/4 cup finely chopped onion
1/4 cup finely chopped celery
1 tablespoon Dijon mustard
1 teaspoon Old Bay seasoning
Salt and pepper to taste
1 package spring roll wrappers
Vegetable oil for frying

Instructions:

Make the crab cakes: In a large bowl, combine the crab meat, bread crumbs, mayonnaise, egg, onion, celery, Dijon mustard, Old Bay seasoning, salt, and pepper. Mix until well combined.
Assemble the egg rolls: Lay a spring roll wrapper on a flat surface. Place a spoonful of the crab mixture in the lower center of the wrapper. Fold the bottom of the wrapper over the filling, then fold in the sides. Roll up the wrapper tightly, sealing the edges with a bit of water.
Fry the egg rolls: Heat vegetable oil in a deep fryer or large pot to 350°F (175°C). Fry the egg rolls in batches for 3-4 minutes per side, or until golden brown and crispy.
Serve: Drain the egg rolls on paper towels and serve immediately with your favorite dipping sauce, such as sweet and sour sauce or a spicy chili sauce.

Creamy Shrimp and Crab Spinach Dip

Ingredients:

1/2 pound shrimp, peeled, deveined, and chopped
1/2 pound lump crab meat, drained
2 cups fresh spinach, chopped
8 oz cream cheese, softened
1/2 cup sour cream
1/4 cup mayonnaise
1/2 cup mozzarella cheese, shredded
1/4 cup Parmesan cheese, grated
2 cloves garlic, minced
1/2 teaspoon paprika
1/2 teaspoon onion powder
1/4 teaspoon cayenne pepper (optional, for a kick)
Salt and black pepper to taste
1 tablespoon butter
Fresh parsley for garnish

Directions:

Preheat the oven to 375°F (190°C).
In a skillet, melt the butter over medium heat. Add the garlic and sauté for 1-2 minutes until fragrant.
Add the chopped shrimp to the skillet and cook for 3-4 minutes, or until pink and fully cooked. Set aside.
In a large mixing bowl, combine the cream cheese, sour cream, mayonnaise, mozzarella, Parmesan, paprika, onion powder, cayenne pepper, salt, and black pepper. Mix until smooth and well combined.
Fold in the fresh spinach, cooked shrimp, and lump crab meat. Stir until evenly distributed.
Transfer the mixture into an oven-safe dish and smooth out the top.
Bake for 20-25 minutes, or until bubbly and golden on top.
Garnish with fresh parsley and serve hot with toasted bread, crackers, or veggies for dipping.

Prep Time: 15 minutes | Cooking Time: 25 minutes | Total Time: 40 minutes
Kcal: 280 kcal per serving | Servings: 6 servings

Easy Pecan Pie Bark
Buttery Caramelized Pecan Pie Bark Delight

Ingredients:

2 cups pecan halves

1 cup brown sugar

1/2 cup unsalted butter

1 teaspoon vanilla extract

1/4 teaspoon salt

1 sleeve graham crackers (about 9 sheets)

Optional: sea salt flakes for garnish

Directions:

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

Lay the graham crackers in a single layer on the prepared baking sheet, side by side to cover the bottom completely.

In a medium saucepan, melt the butter and brown sugar together over medium heat, stirring constantly until the mixture comes to a boil.

Let the mixture boil for 2–3 minutes, then remove from heat. Stir in vanilla extract and salt.

Quickly fold in the pecan halves until they are fully coated with the caramel mixture.

Pour the pecan mixture evenly over the graham crackers, spreading it out with a spatula to cover as evenly as possible.

Bake in the preheated oven for 10–12 minutes, or until the caramel is bubbling.

Remove from oven and allow to cool completely. Once cooled, break into bark pieces.

Optionally, sprinkle with sea salt flakes before the caramel sets for a sweet-and-salty touch.

Prep Time: 10 minutes | Cooking Time: 12 minutes | Total Time: 22 minutes
Kcal: 190 kcal per piece (approximate) | Servings: 12–16

🍫🥜 Peanut Butter Cup Brownies – Ultra Fudgy & Irresistible

Ingredients

Brownie Batter
¾ cup unsalted butter, melted
1 ¼ cups granulated sugar
¾ cup brown sugar
3 large eggs, room temperature
1 teaspoon vanilla extract
1 cup all-purpose flour
¾ cup unsweetened cocoa powder
½ teaspoon salt
Add-Ins
12–16 mini peanut butter cups, halved
½ cup chocolate chips (optional)

Instructions
Preheat oven to 350°F (175°C). Line a 9×9-inch pan with parchment paper.
Mix wet ingredients:
Whisk melted butter, granulated sugar, and brown sugar until glossy. Add eggs and vanilla; mix until smooth.
Add dry ingredients:
Fold in flour, cocoa powder, and salt just until combined. Do not overmix.
Assemble:
Spread half of the batter into the pan. Press half of the peanut butter cups into the batter. Add remaining batter and gently press the rest of the peanut butter cups on top. Sprinkle chocolate chips if using.
Bake for 30–35 minutes, until the edges are set and the center is slightly soft.
Cool completely before slicing for clean, fudgy squares.

Condensed Milk Pecan Pie

Decadent Condensed Milk Pecan Pie with a Gooey Caramel Center

Ingredients:

1 unbaked 9-inch pie crust (store-bought or homemade)
1 (14 oz) can sweetened condensed milk
2 large eggs
1 tsp pure vanilla extract
1/4 cup unsalted butter, melted
1 tbsp all-purpose flour
1/2 tsp salt
1½ cups pecan halves

Directions:
Preheat oven to 350°F (175°C).
In a large bowl, whisk together the sweetened condensed milk, eggs, vanilla, melted butter, flour, and salt until smooth.
Stir in the pecan halves until evenly coated.
Pour the mixture into the unbaked pie crust, spreading evenly.
Bake for 45–50 minutes, or until the center is set and the top is golden brown. If the edges of the crust brown too quickly, cover them with foil halfway through baking.
Allow the pie to cool completely before slicing. Serve plain or with a scoop of vanilla ice cream or whipped cream.

Prep Time: 10 minutes | Cooking Time: 50 minutes | Total Time: 1 hour
Kcal: 435 kcal per slice | Servings: 8 slices

✨ These Chocolate Chip Pecan Pie Bars are pure dessert heaven! Perfectly sweet, chewy, nutty, and loaded with chocolate 🍫🥧

Recipe

Ingredients:

For the crust:

1 cup (2 sticks) unsalted butter, softened

2/3 cup brown sugar, packed

2 2/3 cups all-purpose flour

1/2 teaspoon salt

For the filling:

4 large eggs

1 1/2 cups light corn syrup

1 1/2 cups granulated sugar

3 tablespoons unsalted butter, melted

1 1/2 teaspoons vanilla extract

2 cups chopped pecans

1 1/2 cups semi-sweet chocolate chips

Directions:

Preheat oven to 350°F (175°C). Grease a 9x13 inch baking pan or line it with parchment paper.

In a large bowl, cream together the butter and brown sugar until light and fluffy.

Add flour and salt, and mix until crumbly. Press the crust mixture evenly into the prepared pan.

Bake the crust for 20 minutes or until lightly golden.

While the crust bakes, whisk together the eggs, corn syrup, granulated sugar, melted butter, and vanilla extract in a large bowl.

Stir in the chopped pecans and chocolate chips until well combined.

Pour the filling over the warm crust and spread evenly.

Return the pan to the oven and bake for an additional 30–35 minutes, or until the center is set.

Allow the bars to cool completely before cutting into squares.

Prep Time: 15 minutes | Cooking Time: 55 minutes | Total Time: 1 hour 10 minutes
Kcal: 410 kcal | Servings: 24 bars