Ingredients
6 gallons of water
1– 12 oz bottle of liquid crab boil
1/2 container of salt ( or salt to your liking)
1 large bag of powdered Crawfish, Shrimp & Crab Boil or 4– 16 oz. bags
25 – 28 lbs of live Crawfish
8 lemons, cut in half
6 onions, cut in half
6 heads of garlic
2 containers of mushrooms
3 pounds of sausage, cut into thirds
1 bag small red potatoes
8–12 ears of corn
1 bunch of celery, cut in pieces or whole
4 Bell Peppers, cut in half

Optional: Cajun Seasoning to sprinkle over boiled crawfish

Instructions

In a large container or ice, chest rinses your live crawfish off and soak them for 2 or 3 minutes, drain and repeat until the water runs clear.

Pour 6 gallons of water into a boiling pot with a strainer basket. Add 1- 12 oz bottle of liquid crab boil, 1/2 container of salt, and 4 smalls bags or 1 large bag of powdered Crawfish, Shrimp & Crab Boil to the pot until boiling. Note- we use 4 16 oz. bags of seasoning for 25 lbs of crawfish. For a whole sack of crawfish 30-40 lbs use the entire large bag (4.5 lb ) and a 16 oz. bag of Louisiana Crawfish Shrimp & Crab Boil Seasoning and one container salt. You may want to add more vegetables if you’re cooking a whole sack of crawfish. Also, look for bags of small red potatoes in the netted bags and throw the whole bag into the pot.

Add lemons, onions, garlic, bell peppers, and two containers of mushrooms. Bring to a boil for 7 minutes.

Add sausage, celery, potatoes, corn on the cob (fresh or if frozen make sure corn’s defrosted) Cook on a low boil for 15 minutes then return to a full boil, next add the crawfish.

Once you add the Crawfish to the boiling water, return the water to a boil. Cook for 7 to 8 minutes.

Immediately after you turn the pot off add 1-2 bags of ice, let the crawfish soak for 15 minutes. After the crawfish soaks, remove the crawfish pulling the basket strainer out and pour onto a table layered with newspaper and dig in!

Credit: Susan Recipe

Ingredients
°1/2 – 1 c. melt butter plus 1 tsp for cook eggs
°1 slider bun with butter or potatoes
°12 eggs
°6 slices of cheese
°6 pork chops

How to make a breakfast slider

Step 1: Prepare the oven. Heat it 350 degrees F.

Step 2: Through the middle, cut the sandwich plate in half to make 2 cutouts or sandwich plate. In casserole dish, placing bottom half of sandwich and set apart.

Step 3: Add 1 teaspoon butter or cooking oil to a skillet. Melting butter .

Step 4: Meanwhile, whisk the eggs in a medium bowl until completely combined. Pour this mixture into the hot skillet, stirring, until the eggs are fully cooked. When done, take the scrambled eggs out of the pan and set them aside.
See also the best oven-baked hot wings
To build breakfast slides:

Step 5: Lay the ham in an even layer on top of the bread. Add eggs, then cheese.

Step 6: Place the scroll cakes on top of the bread. Pour the melted butter evenly over the sandwich. You can also use 1/2 cup of butter instead of 1 for a lighter version. Place a tent in the casserole with aluminum foil.

Step 7: Place the casserole in the preheated oven and bake the sliders for about 20 to 30 minutes or until the butter has melted and is absorbed into the rolls.

Step 8: Remove the sliders from the oven and slice them.
Enjoy !

Credit: Susan Recipe

YOU’LL NEED:
Fried chicken fillet.
Lettuce or cabbage.
Ranch sauce.
Spicy Cheetos Potato Fire.
OPTIONAL: mozzarella cheese pieces.

DIRECTIONS:
Step 1:
I fried the filet of chicken and set it aside for later.
Step 2:
I cut the lettuce, the cucumber, and tomatoes into very small pieces.
Step 3:
The bread will be sliced into squares and fried too.
Step 4:
And the last thing, to the lettuce and cucumber, I added fried chicken and bread and to it the ranch sauce and the crushed potato Cheetos on the top, and in good health, simple measures are right, but the taste is great.

Credit: Susan Recipe

YOU’LL NEED :
– 2 lbs. of ground beef
– 1 chopped onion
– 3 chopped carrots
– 4 stalks chopped celery
– 2 (28 ounce) cans of diced tomato’s (Must undrained)
– 1 (16 ounce) can of red kidney beans (Must drained and rinsed)
– 1 (16 ounce) can of white kidney beans (Must drained and rinsed)
– 3 (10 ounce) cans of beef stock
– 3 tsp. oregano
– 2 tsp. pepper
– 5 tsp. parsley
– 1 tsp. of tabasco sauce (If desired)
– 1 (20 ounce) jar of spaghetti sauce
– 8 ounces pasta

DIRECTIONS :

1. Make sure to brown the beef and drain the fat……then put into crock pot with all other ingredients except the pasta.
2. Once done, you can cook on low for about 7 to 8 hours or on High for about 4 to 5 hours.
3. Finally, add the pasta 30 minutes before eating then serve with crusty warm bread!!!

Recipe Notes;
You’d best cut the recipe in half if you do not have a large crock pot. Pasta Fagioli also freezes wonderfully, so you can make a big batch and freeze the rest!!! Enjoy everyone.

Credit: Susan Recipe

Ingredients
1 lb hot sausage, uncooked (or any sausage you prefer)
8 oz cream cheese, softened
1 1/4 cups Bisquick
4 oz cheddar cheese, shredded

Method
Preheat oven to 400F.
Mix all ingredients until well combined. (I use my KitchenAid mixer with the dough hook attachment) Roll into 1-inch balls. Bake for 20-25 minutes, or until brown.
Sausage balls may be frozen uncooked. If baking frozen, add a few minutes to the baking time. Enjoy!

Notes
You can use Gluten Free Bisquick for those that are Celiac or eating Gluten Free! From Bisquick

Credit: Susan Recipe

Ingredients
2/3 c. Minute Rice
2 3/4 c. milk
1/3 c. sugar
1 tbsp. butter…
1/2 tsp. salt
1/2 tsp. vanilla
1/4 tsp. nutmeg
Cinnamon
1/2 c. raisins

Method
Combine Minute Rice, milk and raisins, sugar, butter, salt, vanilla and nutmeg in a buttered 1 quart baking dish. Bake in 350 degree oven for 1 hour, stirring after 15 minutes and again when pudding is done. Sprinkle with cinnamon. Serve warm or chilled. Pudding thickens as it stands.

Credit: SusanRecipe

Ingredients
6 oz. thin spaghetti
1 lb. ground beef
1 small onion, chopped
1/2 bell pepper, chopped (I only had orange but any would work)
1 small can of whole kernel corn, drained
1 pkg. taco seasoning
3/4 C. water
1/2 C. salsa, I used a little more
1 1/2 C. shredded Colby jack cheese

Procedure
Bring a pot of water to a boil and cook spaghetti according to pkg. directions. Meanwhile, brown ground beef in a large skillet, drain grease and add in the onion and peppers. Cook till onion becomes tender. Add in taco seasoning and the water, stir well. Add in the salsa, corn and strained pasta. Combine well and then add 3/4 C. of the cheese. Toss to combine well and pour into a lightly greased baking dish. Top with remaining cheese and bake at 350 degrees for 10-15 minutes or until cheese is bubbly. Serve with shredded lettuce and tortilla chips.

Credit: Janet’s Appalachian Kitchen

Ingredients for the Cake
2 cups sugar
3-1/4 cups flour
1 tbsp baking powder
1 tsp salt
12 tbsps butter softened
1-1/2 cup milk room temp
1 tbsp vanilla
4 large eggs
1 8oz package strawberry gelatin
1 cup puréed strawberries (measure strawberries before you purée them)
Zest from one lemon
I added 2 drops magenta coloring

Ingredients for glaze
1- 1/2 cups powdered sugar
Juice from two lemons
2 drops yellow food color

Method

Preheat oven 350
Grease cake pan of your choice
(I used the Heritage pan)

In mixing bowl whisk together sugar, flour, gelatin, baking powder and salt.
Add butter and beat with mixer on low speed until mixture looks sandy.
Combine the milk and vanilla and add all at once. Mix at low speed for 30 sec. then increase speed to medium and beat for 30 sec.

Scrape the bottom and sides of the mixing bowl. With mixer running at low speed add 1 egg at a time mixing 30 sec. after each egg.
Scrape bowl and beat at medium high speed for 30 sec.

Fold in strawberry purée and zest of one lemon.
Transfer batter to pan of choice.

Bake 35-40 minutes or until toothpick inserted into cake comes out clean. Remove from oven allow to cool for 5 minutes. Turn onto wire rack and allow to cool completely. (Don’t remove pan until completely cool)

Glaze:
Mix powdered sugar, juice from 2 lemons and food color. Whisk together completely. Microwave 10 seconds. Drizzle over cake. Garnish with fresh strawberries.

I hope you all enjoy this cake.

Credit: Felicia Marie

Ingredients:
16 chicken drumsticks (or a combination of drumsticks and thighs)
1 1/2 cups buttermilk
1 1/2 tablespoons Tabasco sauce
2 teaspoons salt
2 tablespoons black pepper (divided)
2 cups all-purpose flour
1 teaspoon cayenne pepper
Vegetable oil (for frying, about 3 cups)

Directions:
Heat the warming drawer or oven to 200 F.
Pat the chicken with paper towels to dry.
In a large bowl, combine the buttermilk, Tabasco sauce, salt, and 1 tablespoon of black pepper.
Add the chicken legs to the mixture and toss to coat.
Cover and refrigerate with the marinade for at least 1 hour (or up to 24 hours).
Remove the chicken from the buttermilk and let any excess buttermilk drip off.
Combine the flour, additional 1 tablespoon black pepper, and the cayenne.
Shake the chicken legs in the seasoned flour and place on a rack while waiting for the oil to heat.
In a large, heavy saucepan or deep skillet or sauté pan, heat at least 3 cups of oil to about 365 F. Fry the chicken legs in batches for about 10 minutes, turning once.
To check for doneness, use an instant-read food thermometer inserted in the thickest part of the largest drumstick, not touching bone.
The minimum safe temperature for poultry is 165 F.
Remove the chicken to paper towels to drain.
Place the drained chicken on a baking sheet, cover loosely with foil, and move to the warming drawer or oven to keep warm while frying subsequent batches.
Serve And Enjoy!

Tip:
In deep-frying, the food is completely immersed in the oil, while in pan-frying the food is placed in enough oil to cover the bottom and sides.
making it necessary to turn the pieces over to fry both sides.
Three cups of oil will give you a depth of 1/2-inch in a deep 10-inch skillet and is sufficient to pan-fry.

Source: Susan Recipe

Ingredients
2 bone ribeye steaks about 1 1/2 inches thick each steak should weigh about a pound
oil to coat grill
sea salt and black pepper or your favorite steak house seasoning
My Seasoning blend
2 tablespoons Montreal steak seasoning
1 tablespoon brown sugar
1 teaspoon smoked paprika
1/2 teaspoon tumeric
1/2 teaspoon chili powder* optional
US Customary – Metric

Instructions
Remove the steak from the refrigerator and let it reach room temperature — around 30 minutes. Trim excess fat to avoid flare-ups, and vertically slash the thin piece of fat around the outside of the steak to keep it from curling. Liberally apply sea salt and black pepper(or your favorite steak house seasoning blend) . Flip the steak and repeat the process.
Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and arrange the coals on one side of the charcoal grate. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Clean and oil the grilling grate.
Place the steak at the hottest part of the grate, directly above the coals, and let it sear for two to three minutes, then flip the steak and sear the other side for two to three minutes. (During the searing process, resist the urge to move the steak around with the tongs, as this will prevent optimal grill marks. Close the lid to prevent flare-ups.)
After the steak is properly seared, if it’s not finished, move it to the warm side of the grate (not directly over the coals), close the lid and continue to cook the steak until it’s at your desired temperature for doneness. You don’t need to flip the steak during this indirect grilling stage.
Using a digital instant-read meat thermometer, check the temperature of the steak while it’s still on the grill. Grill the steak to your desired taste: 130°F for rare, 135°F medium-rare, 145°F medium, 150°F medium well and 160°F for well done. Keep in mind that the steak will continue to cook a few degrees more when it’s removed from the grill.
After removing the steak from the grill, place on a cutting board, loosely cover it with aluminum foil, and allow it to “rest” for five minutes (the temperature will continue to rise a few degrees while the juices redistribute into the meat).

Credit: Susan Recipe