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Tag Archives: real estate in Baton Rouge

Blackberry French Toast

1 Cup Blackberry Jam 4 large eggs
2 Cups Half and Half 1 tsp cinnamon
1 tsp vanilla 1/2 firm brown sugar
1 8oz cream cheese, cut into 1-inch cubes
1 12oz loaf French bread, cut into 1.5 inch cubes

Cook jam over medium heat 1-2 minutes or until melted and smooth, stirring once. Place half of the bread cubes in bottom of a lightly greased 13×9 baking dish. Top with cream cheese cubes, and drizzle with melted jam. Top with remaining bread cubes. Whisk together eggs, sugar, vanilla, cinnamon and half-and-half. Pour over bread mixture. Sprinkle with brown sugar. Cover, chilling for 8-24 hours.
Bake in preheated 325° oven, covered, for 30 minutes. Uncover & bake for 10-15 minutes. Serve with syrup or whipped cream. Makes a good dessert too — Southern bread pudding!

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Sweet Potato Biscuits & Tenderloin

3 C Bisquick 1 Tbsp sugar
1/2 tsp ground cinnamon 1/2 tsp ground nutmeg
1 (15 oz) can sweet potatoes, drained and mashed
3/4 C milk

Preheat oven to 450°. Combine dry ingredients. Add sweet potatoes and milk, mixing until well combined.
Roll out on a floured surface to 1 inch thick. Cut individual biscuits with 2-inch cutter, and place on baking sheet. Bake for 10-12 minutes, or until golden.

Honey Pork Tenderloin
Marinate in
2/3 C soy sauce 1/3 C honey
1/4 C brown sugar 1 T sesame oil
1 tsp minced garlic 1 tsp ground ginger.

Marinate all day or night, cook on medium hot grill or 350° oven til internal temperature reaches 160°. Slice and serve with sweet potato biscuits & honey mustard!

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Cheesy Sausage Muffins

1 pkg. (1 lb) ground pork sausage (I like hot)

3 cups Bisquick

1.5 C shredded cheddar cheese

1 can condensed cheese soup

1/2 C water

Cook sausage, stirring until it crumbles and is no longer pink.  Drain and cool.

Combine sausage, baking mix and cheese in large bowl; make a well in center of mixture.

Stir together soup and water.  Add to

sausage mixture, stirring just until dry ingredients are moistened.  Spoon into lightly greased mini muffin pans, filling to top of cups.

Bake at 375° for 16 minutes or until golden.  Yields about 4 dozen.  These are great fresh out of the oven, cold or reheated in the microwave!

 

 

 

 

Artichoke Stuffing Casserole

1 Tbsp Olive Oil                    1 large onion, chopped

2 tsp. minced garlic              1 tsp. dried oregano leaves

1 tsp. dried basil leaves        1 Cup chicken broth

3 6.5 oz jars artichoke hearts, drained and coarsely                                                                                               chopped

2.5 Cups seasoned stuffing mix

1/3 C grated parmesan cheese

 

                 In non-stick skillet, heat oil and saute onion and garlic until tender.  Add stuffing, oregano and basil, mixing until combined.  Add chicken broth and artichokes, carefully mixing.  Add cheese, stirring until melted and blended. 

Serve immediately or transfer to baking dish.  Heat in 350 degree oven for 20 minutes or until heated through. 

Was a great addition to our Thanksgiving dinner last year, and has now become a regular at family dinners.  You may want to try it for Easter—Happy Easter to you!

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Showcased in The Advocate

Carol's Kitchen

A couple of years ago, The Advocate came to my kitchen to interview me about my cooking experiences. In 2001, after 16 wonderful years of serving the best Mexican fare in Baton Rouge, we closed our Mamacita’s Restaurant.  Pursing a new career in real estate, I decided to stay in touch with my friends and clients by sending a monthly recipe card.   It has been a great way to stay in touch, and to share special recipes with my friends.

Now, 10 years later, my real estate career continues to grow, having partnered with Jeffrey Welsh and forming TheKeyFinders Team at Keller Williams Realty.   We average bringing more than 80 clients home to a new kitchen every year.

Watch for a new kitchen and a new recipe every month!