Recipes

cranberry-apple-cake.txt

Cranberry-Apple Dump Cake Recipe

PREP TIME 		COOK TIME				        SERVES 
10 minutes 		50 minutes to 55 minutes 			6 to 8

INGREDIENTS

FOR THE CAKE:

	* 2 (14-ounce) cans whole berry cranberry sauce
	* 1 (about 21-ounce) can apple pie filling
	* 1{15.25-ounce) box yellow or white cake mix
	* 12 tablespoons (1 1/2 sticks) cold unsalted butter, plus more for the baking dish 3
	* Vanilla ice cream, optional for serving

INSTRUCTIONS

	1. Arrange a rack in the middle of the oven and heat the oven to 350°F. Lightly
	coat a 9x13-inch baking dish with unsalted butter.

	2. Add 2 (14-ounce) cans whole berry cranberry sauce and 1 (about 21-ounce)
	can apple pie filling to the baking dish and stir to combine. Layer in the baking
	dish in the following order on top of the fruit (do not stir together): Sprinkle
	evenly with 1 (15.25-ounce) box yellow cake mix. Cut 1 1/2 sticks cold unsalted
	butter into thin slices and arrange over the cake mix in an even layer, 
	covering the entire surface.

	3. Bake until golden brown, bubbling, and a crispy crust begins to form, 50 to 55
	minutes, then serve with vanilla ice cream, if desired

RECIPE NOTES

	Storage: Refrigerate leftovers in an airtight container for up to 3 days.

crawfish-cornbread.txt

Crawfish Cornbread

  * 1 lb crawfish
  * 1 — 8.5 oz Jiffy Cornbread mix
  * 1 TBSP Tony’s seasoning
  * 1 lg can cream corn
  * 1 TBSP baking soda
  * 2 eggs
  * 1/2 cup cooking oil
  * 2 cups shredded cheddar cheese
  * 1/2 cup green onion chopped
  * 1/2 cup bell pepper chopped
  * 1/2 cup white onion chopped
  * Hot pepper to taste

Preheat oven to 350°. Mix all ingredients, pour into 9"x13" ungreased pan. Bake 45 minutes.

italian-ricotta-cookies

Authentic Italian Ricotta Cookies
Ingredients
Cookies:

    1 cup 2 sticks butter, softened
    2 cups granulated sugar
    2 large eggs
    15 oz. full-fat Ricotta cheese
    1 tsp. vanilla
    2 Tbsp. orange zest
    4 1/2 cups all-purpose flour
    1 tsp. baking powder
    1 tsp. baking soda
    1/2 tsp. kosher salt
    1/3 cup of anisette liqueur (optional) 

Glaze:

    1/4 cup 1/2 stick cup butter, melted
    2 cups confectioners sugar
    3 Tbsp. heavy whipping cream
    1 tsp. vanilla
    Sprinkles for sprinkling!

Instructions
Cookies

    Preheat oven to 350 degrees F and line a baking sheet with parchment paper. Cream 
    butter and sugar together in a large bowl with a hand mixer on medium speed. Beat 
    in eggs and ricotta cheese and anisette until smooth. Mix in vanilla and 
    orange zest until blended. Whisk together flour, baking powder, baking soda, 
    and salt in a separate bowl. One cup at a time, add dry mixture into the 
    wet mixture until the dough is formed. Drop a heaping tablespoon of dough for 
    each cookie onto the prepared baking sheet and bake for 10 to 12 minutes. Allow 
    to cool slightly before transferring to a wire cooling rack to cool completely.

Glaze:

    Mix together butter, confectioners sugar, heavy whipping cream, and vanilla 
    until completely smooth and spreadable. Spread glaze onto cooled cookies, 
    sprinkle with a little nutmeg, and allow to set before serving.
    ENJOY!