THE BROUSSARD FAMILY
CALENDAR
~ 2014 ~
Birthdays in January
6th – Brandie - 1974
10th – Lynn - 1967
13th – Pam - 1956
18th – Eric - 1956
20th – Emmalyn - 2010
22nd – Ryan - 1999
LOUISIANA HOT CRAB DIP
1/2 pound jumbo lump crabmeat, free of shells
1 (8 ounce) package cream cheese
1/2 cup mayonnaise
1/4 cup grated Parmesan
3 tablespoons minced green onions
2 large garlic cloves, minced
2 teaspoons Worcestershire sauce
2 tablespoons fresh lemon juice
1 teaspoon hot sauce
1/2 teaspoon Old Bay seasoning
Salt and pepper to taste
1. Preheat oven to 325 degrees F.
2. Combine all of the ingredients in a casserole dish and gently
stir until thoroughly mixed. Adjust seasoning to taste. Bake for
35 to 40 minutes until lightly golden on top.
3. Serve hot, with hot sauce on the side for those who like it
spicy.
Makes about 1 1/2 cups
Birthdays in February
11th – Angela - 1986
12th – Melanie - 1955
18th – Kylene - 1990
20th – Valerie - 1989
21st – Dot - 1935
28th – Adelie - 2007
Chocolate Chip Pudding Cookies
~ Yields 36 cookies
1 cup (2 sticks) Butter, softened
3/4 cup Brown Sugar
1/4 cup White Sugar
1 small pkg Instant Vanilla Pudding mix
2 eggs
1 teaspoon Vanilla Extract
2 1/4 cups All-Purpose Flour
1 teaspoon Baking Soda
1 pkg ( 12 oz) Milk Chocolate Chips
DIRECTIONS: Preheat oven to 375 degrees. Beat the butter,
both sugars, pudding mix, eggs and vanilla in a large bowl.
Beat until creamy and fluffy. Then slowly mix in flour and
baking soda. Stir in chocolate chips.
Drop by tablespoonfuls, onto an ungreased cookie sheet.
Bake for ONLY 9-10 minutes. Remove from oven and let cool
about 10 minutes before eating.
Birthdays in March
2nd – Decklan - 2008
3rd – Dick Jr. - 1958
3rd – Lulu
12th – Grayson - 2012
16th – Gene - 1934
19th – Donna - 1959
22nd – Daegan - 2002
25th – Dean - 1982
EASY STIR-FRY CHICKEN & BROCCOLI
1 lb. chicken breast strips
2 tbsp. oil
4 c. vegetables (broccoli, red & green peppers strips, sliced
water chestnuts)
1 1/2 c. chicken broth
3 tbsp. soy sauce
3 tbsp. cornstarch
2 tsp. brown sugar (optional)
1 1/2 c. rice
Stir fry chicken in hot oil in large skillet until brown. Add
vegetables; stir until done. Mix broth, soy, cornstarch and
sugar. Add to skillet. Boil, continue for 2 minutes. Prepare
rice. Serve chicken mixture over hot rice.
Birthdays in April
6th – Annabelle - 2001
10th – Connie - 1956
20th – Wade - 1991
Easy Breakfast Pizza
1 can of Pilsbury Pizza Dough
4 eggs
1 Pound of cooked breakfast sausage/bacon or both
Chopped Onion, Bellpepper, Jalapeno (whatever)
Shredded cheese
olive oil, salt and pepper
Directions
Lay dough out flat on a large greased baking pan. Pinch up
the edges to create a thicker “crust.” Spread some olive oil
over the dough.
Mix up 4 eggs with salt and pepper and then pour evenly
over the dough.
Spread the cooked breakfast sausage/bacon or both on top.
Cover with shredded cheese.
Bake at 425 degrees for 13 minutes. Serve immediately and
enjoy.
Birthdays in May
1st – Gena - 1967
8th – Brandon - 1993
17th – Dorothy - 1952
18th – Dennis - 1958
21th – Ellyn - 1941
Mexican Coleslaw
1 package Slaw Mix
1 can corn {drained}
1 can black beans {drained}
1/3 cup diced green onions
1 cup diced tomatoes
1/2 cup diced black olives
1/4 cup diced cilantro
1 avocado chopped
3/4 cup Jalapeno Ranch Dressing
Garnish with cilantro.
Mix well and serve with tortilla chips.
Add grilled shrimp, chicken or steak if desired.
Birthdays in June
1st – Amanda - 1983
6th – Mama – 1915 – 4/14/2006
14th – Billy Jr. - 1963
18th – Jonathan - 1985
21st – Chevie - 1985
29th – Lily
Cauliflower Soup
1 large head of Cauliflower
2 cans (14 oz) chicken broth
one onion, diced
2 tbsp olive oil or butter
1 tsp dried italian seasoning
1/2 tsp salt & 1/2 tsp pepper
1 tsp garlic powder
1 tsp Tabasco or to taste
1/2 cup milk, cream, or half and half
1/2 cup sharp cheddar, shredded
1/2 cup Parmigiano-Reggiano, shredded
1/2 cup chopped green onion
In a large pot, sauté the onions with the olive oil or butter until translucent.
Coarsely chop the cauliflower and add it to the pot. Pour the chicken broth over
the cauliflower and add seasoning, salt, pepper, garlic powder. Give it a quick
stir to combine. Cover the pot and simmer on medium high for about 15
minutes.
Once cauliflower is tender, and falling a part, add milk. With an immersion
blender, or a stand blender, mix the soup until your desired consistency. I liked
mine with a few small chunks for texture. Stir in cheeses. Once the cheese is
melted add Tabasco, stir in green onions and serve.
Birthdays in July
7th – Jan - 1948
14th – Debbie - 1955
16th – John Michael - 1983
17th – Caiden O. - 2007
22nd – Todd - 2003
Jalapeno Corn
4 cans of white shoe peg corn, drained
1 (8-ounce) block of cream cheese
1 stick margarine
1 tablespoon jalapeno pepper slices or to taste
Salt & Pepper to taste
Preheat oven to 350 degrees. Drain corn and place in
baking dish. Melt butter and cream cheese together and
pour over corn. Stir together, adding Jalapeno slices to
taste. (You can also add a little Jalapeno juice to the mix if
you prefer.) Bake 30-35 minutes.
(The casserole dish should be one that will allow this to be
thick. Do not put it in a long dish.)
Birthdays in August
7th – Rachel - 1986
13th – Dicky - 1931
14th – Oran
31st – Lee Sr. - 1955
Mango And Pineapple Salsa
Serves: 6
Half a pineapple
1 Mango
1 Red chili or 1 Jalapeno
1 Red Onion
1/2 cup Orange juice
1 Bunch cilantro
Salt and pepper
1. Dice the red onion, pineapple and mango into a small
dice and place in a bowl
2. Finely dice the chili and add to the bowl.
3. Pick the leaves from the cilantro and finely chop and
also add to bowl.
4. Add the orange juice, mix thoroughly and adjust
seasoning with salt and pepper.
5. Serve immediately as desired.
Birthdays in September
4th – Daddy – 1910 – 7/3/1977
4th – Annelise – 2013
11th – Shelby - 1996
19th – Billy Sr. - 1942
19th – Jonah
24th – June - 1954
25th – Jessica - 1984
Crack-tastic Crackers
1 – 1 1/4 cup canola oil (you decide how much you want to use)
1 packet Ranch dressing mix
2-3 Tbs. red pepper flakes (I used close to 3…a little warm)
4 sleeves of Saltine crackers (give or take…however many you
can fit in your mixing bowl)
1) Mix all the ingredients together in a bowl for a good long
while (5-10 minutes), to really get the crackers coated. Eat a few
if you want.
2) Lay them out on a cookie sheet and drizzle the yummy, ranchy,
peppery oil that’s in the bottom of the bowl, over the top of the
crackers. Bake at 250 degrees for 15-20 minutes, stirring them
around about halfway through.
3) Let them cool and store in a big ol’ baggie. Or a few little
baggies.
Birthdays in October
1st – Claire - 2004
18th – Rafe Jr. - 1988
19th – Chloe – 2007 – 2/11/2013
19th – Greg
22nd – Stacey - 1980
24th – Terry - 1956
26th – Lee Jr. - 1974
28th – Madison - 1997
28th – Rafe Sr. - 1960
Smothered Pork Chops ~ Serves 6-8
8 center cup pork chops
4 med. onions - sliced 1/4" thick
4 garlic cloves - chopped
3 tbsps olive oil
1/2 cup flour
1 tsp salt & 1 tsp black pepper
2 tbsps chopped parsley
1 1/2 cups chicken broth
Combine the flour, salt and pepper and mix well. Dredge the chops in
the flour mixture, shaking off any excess. Heat the olive oil in a large
heavy skillet over medium-high heat. Brown the chops on both sides
and set aside. Add the onions and garlic to the pan and cook and stir for
3 min. Remove pan from the heat. Place a layer of onions and garlic in
the crock pot and sprinkle with some of the parsley/ Top with a layer of
chops and repeat until all chops, onion, garlic and parsley are used.
Gently pour in the broth and cook on high for 4 1/2 hours or low for 7-8
hrs. Serve with rice or potatoes. Note: This recipe is delicious. The pork
chops are falling off the bone - so if you don't want that - cook for about
1 hr. less.
Birthdays in November
4th – Mike - 1960
5th – Mary Frances - 1962
6th – Michelle - 1978
7th – Dalton - 2005
11th – Eban - 2010
22nd – Teena
26th – Melissa - 1983
27th – Mary - 1957
30th – Caiden B. - 1994
Chunky Butt on a Stick
6 whole Pretzel Rods
12 ounces, weight Caramels
2 Tablespoons Milk
1 cup Pecan Pieces
12 ounces, weight Milk Chocolate
1 Tablespoon Shortening
6 ounces, weight White Chocolate
1.Melt caramels with milk in a double boiler. Dip each pretzel rod in
caramel and roll in pecan pieces. Place on parchment paper.
2.Melt chocolate and shortening in the microwave (be careful not to
burn them) and dip each pretzel in the chocolate. Place pretzels back
on the parchment paper.
3.Melt white chocolate in the microwave drizzle over the chocolatecovered pretzel rods.
Let cool and then make 6 people very happy.
Birthdays in December
9th – Mark - 1979
19th – Emily - 1997
20th – Ralph - 1932
21st – Jody - 1970
24th – Aunt Ann
25th – Aunt Alyce Joyce
26th – Hugh - 1957
30th – Betty - 1932
31st – Jo - 1933
New Year's Eve Shrimp
~Servings: 4 to 6
1/2 cup salted butter (do not substitute margarine
4 cloves finely minced garlic
1 bunch green onions, washed and chopped, in all
2 pounds (31-35 count) peeled and deveined Louisiana shrimp
2 (or more) tablespoons dry white wine
1 teaspoon dill weed (or Italian seasoning)
juice of one lemon
salt & pepper to taste
cooked angel hair pasta
In a large skillet, sauté the garlic and all but 2 tablespoons of the green
onions in melted butter until tender. Reduce the heat to medium and add
the shrimp, white wine, and dill. Cook until the shrimp begin to turn light
pink, then add the lemon juice and the white pepper.
Check and adjust the salt and pepper of the dish and continue cooking
until the shrimp reach your level of desired doneness. Warm the cooked
pasta, divide it between serving dishes, and spoon generous amounts of
the shrimp and sauce over each portion, garnish with the reserved green
onions. Makes a meal with a salad, bread, and the rest of the white wine.