SAUSAGE AND CHICKEN JAMBALAYA RECIPE

SAUSAGE AND CHICKEN JAMBALAYA
 

1 lb. rope sausage or sausage links, sliced in bite size pieces
1 medium onion, diced
1 C. white rice
2 C. water
1 10 oz. can original Rotel
2 heaping T. chicken bullion granules
1 t. ground thyme
1 1/2 - 2 lbs cooked chicken, diced
1/4 C. parsley flakes

Saute onions and sausage in dutch oven until onions are clear.  Remove any grease in pot.  Add rice, water, Rotel, bullion granules, and thyme.  Stir.  Add chicken.  Bring to boil.  Reduce heat to simmer after water starts to boil and cook 15 - 18 minutes.  Remove from heat when water is absorbed by rice.  Sprinkle parsley on top.

Quick and easy.

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TRIPLE CHOCOLATE OVERLOAD OREO CUPCAKES

TRIPLE CHOCOLATE OVERLOAD OREO CUPCAKES

   Here is the recipe I made for the baby shower over the weekend.  Be careful how you handle these.  I ate two and slipped into a chocolate coma and died.  O.K.  I'm from Texas and might stretch the facts a little.  But seriously, they are rich.

Preheat oven to 325 degrees F.   Line muffin pan with foil liners and set aside.

3/4 C sugar

3/4 C all-purpose flour

1/4 t  salt

1 t. baking soda

1/2 C powdered cocoa

1/2 C.  + 1 T. cooking oil

2   eggs

1 1/2 t.    vanilla

1/4 C sour cream

1/2 C. buttermilk 


3 oz. bittersweet chocolate
1/4 C. hot coffee
18 - 22 Oreo cookies

Preheat oven to 325 degrees F.  Line muffin pan with foil liners and set aside.

In small bowl, whisk sugar, flour, salt, baking soda and cocoa until incorporated.

In large mixing bowl, whisk cooking oil, eggs, vanilla and sour cream.  Pour in the buttermilk, whisking until combined.

Chop up the bittersweet chocolate and pour the hot coffee over it. Stir until melted.  Pour into batter.

Add the flour mixture and whisk until incorporated.  Do not over mix.

Scoop a dollop of batter into each of your prepared liners, spread out and place an Oreo cookie on top.  Finish covering each Oreo with more batter 2/3 to the top.

Bake in preheated oven about 20 minutes or until cupcakes are set and firm to touch.  Cool completely before frosting with Oreo Chocolate Frosting (below)

OREO CHOCOLATE FROSTING

3/4 C. margarine or butter, softened

1/2 C. corn syrup

1 t.  vanilla

1/2 C. powdered cocoa

1/2 C. powdered sugar

1 oz. bittersweet chocolate, chopped and melted

6 oz. semi-sweet chocolate, chopped and melted

10 - 12 Oreos, finely crushed

In mixing bowl, cream butter, corn syrup and cocoa.  Melt the bittersweet and semi-sweet chocolate in microwave.  Mix the melted chocolate and vanilla to creamed mixture.  On high setting, beat in powdered sugar until light and fluffy (about 3 minutes).  Fold in crushed Oreos.  

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