Tuesday, October 16, 2012

Louisiana Hot Crab Dip

 Louisiana Hot Crab Dip

I made this for a football watching party and it was gone in minutes!

1/2 pound jumbo crab meat, free of shells
1 8oz package cream cheese
1/2 cup mayonnaise
1/4 cup grated Parmesan cheese
3 TBS minced green onions
2 large garlic cloves, minced
2 tsp Worcestershire sauce
2 TBS fresh lemon juice
1 tsp hot sauce
1/2 teaspoon Old Bay seasoning
Salt and Pepper to taste

1. Put on your HOT MAMA APRON

2. Preheat oven to 325 

3. Combine all ingredients in a casserole dish and gently stir until well mixed. Bake for 35 to 40 minutes until lightly golden on top. Serve hot with crackers.

Monday, September 24, 2012

Come see us this fall!

We are going to be busy this fall! We hope to see some familiar faces at these WONDERFUL markets!

LET THE SHOPPING BEGIN!

October 4-6
Fort Worth, Texas

November 8-10
Jackson, Mississippi

November 15-17
Dallas, Texas

November 26
Fort Worth Club
Fort Worth, Texas


Wednesday, September 12, 2012

Metro Cooking Show September 22-23, Dallas, Texas

Join us at the Metro Cooking Show in Dallas, Texas Saturday and Sunday September 22 &23 at the Dallas Convention Center. This is going to be a great event. Paula Deen and Bobby Flay will be there along with lots of local chefs. There will be delicious food and lots of fun kitchen items for sale, including our very own HOT MAMA APRONS!

Monday, August 27, 2012

Chicken Spaghetti



Chicken Spaghetti
A great meal for a school night or for entertaining!

Meat from 2 rotisserie chickens, chopped(I bought mine at Costco)
1 stick butter
2 onions diced
2 stalks celery, chopped
1 bell pepper chopped
8 oz chopped mushrooms
10 level tablespoons all purpose flour
2 cups milk
3/4 pound grated sharp cheddar cheese (reserve1/2 cup)
1 package dry Italian dressing
1 cup white wine
2 4oz jars pimientos
2 cans cream of mushroom soup (10 3/4 oz)
2 cans cream of chicken soup (10 3/4 oz)

1 16oz package spaghetti, cooked

Sauce:
Melt butter in skillet, saute onions, celery and bell pepper until tender, add mushrooms. Whisk together milk, flour and cheese. Pour over veggies and stir until thickened. Add Italian dressing packet, white wine, pimientos and soups. Stir until blended, add cooked chicken and stir again.

Cook Spaghetti, drain and return to pot it was boiled in. Pour in enough sauce to generously coat spaghetti. You should have some sauce left over. Transfer spaghetti/sauce mixture into 9x13 baking pan. Top with reserved cheddar cheese, cover with foil, bake at 350 for 30 minutes.
Pour remaining sauce into freezer safe ziploc bag and freeze for another meal at a later date. All you will need to do is boil your noodles, combine with sauce and bake!




Tuesday, August 21, 2012

Beef Stroganoff

Yep! It's that time of year again! We sent our oldest back to school today; he started 5th grade. Our youngest goes back tomorrow, he will be in 4th grade. I am not sure I am ready for the busy fall schedule. With carpooling, sports, and homework it is hard to put a good, well balanced dinner on the table. I do try to provide home cooked dinners for my family during the week and sometimes I will double the recipe and freeze the extra for a meal in the future. Here is a great recipe for Beef Stroganoff. It comes from the cookbook Private Stock, an East Texas gem written by Claire Foster and Betty Hurst. You can double the sauce and freeze it in a ziploc freezer bag. Thaw, heat sauce, and serve over egg noodles. Grab your favorite Hot Mama Apron, wrap it around your waist and get cooking!

1/2 cup chopped onions
1 cup fresh mushrooms, sliced
1/4 cup chopped bell peppers
2-3 tablespoons butter
1 garlic clove, minced
2-3 cups beef tender finger size strips
salt and pepper to taste
seasoned all purpose flour
Dash of Worchestershire sauce
3 Tablespoons dry sherry
1 16oz container sour cream
Egg noodles, cooked according to package directions

Cook onions, mushrooms, and peppers in butter until golden brown. Add garlic and stock. Season beef with salt and pepper. Dredge in seasoned flour. Brown beef in hot butter in a separate pan. Add worcestershire sauce and vegetables to beef and cook until beef is tender. Add sherry. Reheat before serving and add sour cream. Adjust seasoning. Serve over noodles.

Sides: steamed broccoli, garlic bread



Sunday, July 1, 2012

 Refrigerated Chocolate Roll
This is an oldie but super goodie!
Very easy to make and kids can help.
 Ingredients:
2 cups whipping cream
1 tsp. vanilla
1pkg. (9 oz.)FAMOUS Chocolate Wafers
Put on your Hot Mama Apron
BEAT cream with mixer on high speed until stiff peaks form. Gently stir in vanilla.
SPREAD 1-1/2 tsp. whipped cream onto each wafer; stack, then stand on edge on platter. Frost with remaining whipped cream.
REFRIGERATE 4 hours. Cut into diagonal slices to serve.

Tuesday, June 26, 2012

Crockin Girls Giveaway!!




Be Sure to enter our FABULOUS give-away. You could win a slow cooker, a crockpot and a Crockin' Girls Cookbook!!
all you have to do is "like" us on Facebook and enter your email!
Click HERE to enter. Winners announced July 2nd! Good Luck!

Sunday, June 17, 2012

Baked Spaghetti

Baked Spaghetti

1  8oz pkg Spaghetti cooked according to package directions
2 TBS butter
1 cup grated Parmesan cheese (divided)
1 24 oz ricotta cheese
3/4 cup chopped chives (can leave these out if you have picky kids)
3 cups Spaghetti sauce with meat (you can make your own sauce or use 1 jar of you favorite, store bought, sauce and add 1 pound cooked ground beef, or sausage, to the sauce)
1 1/2 cups grated sharp cheddar cheese

Preheat oven to 350, put on your Hot Mama Apron combine hot cooked spaghetti, chives, butter and 1/2 cup Parmesan cheese until butter is melted.
Arrange spaghetti in bottom of a 9x13 pan. Spread Ricotta cheese over spaghetti. Spread meat sauce over Ricotta, top with grated sharp cheddar and remaining Parmesan. Bake at 350 for 40 minutes. Serve with salad and garlic bread.


Monday, June 4, 2012

Two summer salads we think you will love

Fresh corn and sun dried tomato salad and Garden Orzo Salad


These two salads are so fresh and yummy; they are perfect for summer!

Fresh Corn and Sun Dried Tomato Salad
6 ears fresh yellow corn
1 1/2 cups sun dried tomatoes chopped (can add more if you desire)
1 bunch chives, chopped
Sea Salt
pepper
1/4 cup mayo (might not need this much, you want just enough to lightly coat)
juice of 1/2 lemon

Put on your favorite Hot Mama Apron (did you know we have added pockets to all of our aprons?)
Boil corn until desired tenderness is reached.
Using a sharp knife, slice corn from cob and place corn into a bowl.
Add chopped sun dried tomatoes, chives, and salt and pepper to taste.
Mix in Mayo 1 tablespoon at a time, just enough to barely coat the corn. You do not want it to look like there is Mayo in this salad.
Squeeze juice from 1/2 lemon over salad, mix well and refrigerate at least two hours before serving.
Serve in a bowl or over a bed of lettuce.


Garden Orzo Salad
If you have a garden you will love making this salad! We had so much fun gathering ingredients from our backyard.
6 ounces sugar snap peas, trimmed, cut in half
2 2/3 cup orzo pasta (about 21 ounces)
1 1/4 cup cubed, seeded, tomatoes
3/4 cup cubed seeded peeled cucumber
1/2 cup chopped green onions
1/4 cup chopped fresh parsley
1/4 cup chopped fresh mint
2 teaspoons finely chopped lemon peel

Dressing:
1/4 cup fresh lemon juice
2 teaspoons finely chopped lemon peel
1 teaspoon minced garlic
3/4 cup olive oil

Grab your favorite Hot Mama Apron (we think the new FULL MAMA would be perfect with this recipe)
Cook Orzo according to package instructions, drain and rinse with cold water.
Add remaining ingredients and toss.

For Dressing:
Combine lemon juice, lemon peel, and garlic in medium bowl. Gradually whisk in olive oil. Season to taste with salt and pepper. Pour half of dressing over salad; toss to coat. Refrigerate for at least 2 hours. When ready to serve, toss salad with enough remaining dressing to coat generously. Serve in a bowl or over a bed of lettuce.



Thursday, May 31, 2012

Your kids will LOVE this recipe!

Rotisserie Chicken Satays

Ingredients

For the sauce:

·         1 tablespoon good olive oil
·         1 tablespoon dark sesame oil
·         2/3 cup small-diced red onion (1 small onion)
·         1 1/2 teaspoons minced garlic (2 cloves)
·         1 1/2 teaspoons minced fresh ginger root
·         1/4 teaspoon crushed red pepper flakes
·         2 tablespoons good red wine vinegar
·         1/4 cup light brown sugar, packed
·         2 tablespoons soy sauce
·         1/2 cup smooth peanut butter
·         1/4 cup ketchup
·         2 tablespoons dry sherry
·         1 1/2 teaspoons freshly squeezed lime juice
·         1 rotisserie chicken

Directions

Grab your favorite HOT MAMA apron. We suggest the Mary Apron, it is perfect for this yummy recipe! Cook the olive oil, sesame oil, red onion, garlic, ginger, and red pepper flakes in a small, heavy-bottomed pot on medium heat until the onion is transparent, 10 to 15 minutes. Whisk in the vinegar, sugar, soy sauce, peanut butter, ketchup, sherry, and lime juice; cook for 1 more minute. Cool. 

Using a sharp knife, carefully remove the entire breast of the rotisserie chicken and slice it diagonally in 1/2-inch-thick slices. Skewer the chicken slices with wooden sticks and serve with the sauce. Reserve the remaining chicken.

Monday, May 14, 2012


Quick Southern-Style Baked Beans
thank you to Gretchen Carr for sharing
Serves up to 18
8 slices bacon, halved   *I USED THICK PEPPERED BACON
1 medium onion, cut into small dice
1/2 medium green pepper, cut into small dice  *A WHOLE PEPPER IS FINE TOO
3 large cans (28 ounces each) pork and beans  *I USED BUSH'S ORIGINAL BAKED BEANS
3/4 cup barbecue sauce
1/2 cup brown sugar
1/4 cup distilled or cider vinegar *CIDER VINEGAR BETTER!
2 teaspoons dry mustard or 2 tablespoons Dijon  *A LITTLE EXTRA DIJON GIVES IT A LITTLE EXTRA "TWANG"!
Put on your favorite HOT MAMA APRON. Adjust oven rack to lower-middle position and heat oven to 325 degrees. Fry bacon in large, deep sauté pan skillet until bacon has partially cooked and released about 1/4 cup drippings. Remove bacon from pan and drain on paper towels. Add onions and peppers to drippings in pan and sauté until tender, about 5 minutes. Add beans and remaining ingredients bring to a simmer. (If skillet is not large enough, add beans and heat to a simmer then transfer to a large bowl and stir in remaining ingredients). Pour flavored beans into a greased 13-by 9-inch (or similar size) ovenproof pan. Top with bacon, then bake until beans are bubbly and sauce is the consistency of pancake syrup, about 2 hours. Let stand to thicken slightly and serve.

Monday, April 23, 2012

Tuesday Night Dinner

Baked Parmesan Chicken, Twice Baked Potatoes, Tomato and Cucumber Salad.
All of the below recipes will taste much better if you prepare them while wearing your favorite
HOT MAMA APRON

Baked Parmesan Chicken
4 skinless, boneless chicken breasts
Mayo
Parmesan Cheese
Salt and Pepper
Salt and pepper both sides of chicken breasts, place in a glass baking dish (9x13).
Generously spread top of each breast with mayo, then sprinkle with Parmesan cheese.
Bake at 350 fo 30 minutes or until chicken is done. That is it! This is so good!

Twice Baked Potatoes
4 baking potatoes, baked until done
1 cup or more grated sharp cheddar cheese
1 cup sour cream 
1/2 stick butter
salt and pepper
Cut baked potatoes in half and scoop out potato. Place insides of potato in a bowl, add 1 cup sour cream, 1/2 stick butter, salt and pepper. Mix and mash well. Place potato mixture back into potato shell. top with grated cheese, bake at 350 until warm and cheese is melted (15-20 minutes)
I double the recipe and freeze half of the potatoes. They freeze well.

Cucumber and Tomato Salad
Sliced cucumbers
sliced tomatoes
salt, pepper
apple cider vinegar
generously salt and pepper tomatoes and cucumbers (I use sea salt)
Drizzle with apple cider vinegar


Tuesday, April 10, 2012

Tuesday Night Dinner: Baked Salmon, Buttered Rice, GreenSalad



Baked Salmon

2 salmon filets
rub with Olive oil
salt and pepper
bake @350 for 15 to 20 min depending on how thick filets are
serve over buttered rice

*good with pepper Jelly

Green Salad
mixed greens
shredded carrots
cherry tomatoes
sunflower seeds
grated Swiss cheese
sliced cucumbers
dried cranberries

homemade French Dressing
1/2 cup sugar
1/2 cup apple cider vinegar
1/2 cup water
1 tbs paprika
1 tbs yellow mustard
1 tsp salt
1 cup vegetable oil

mix together in a small blender and serve over salad

Tuesday, April 3, 2012