Mason Made Decorating Icing
*2 lbs powdered sugar
*2-5 Tbs water, more if needed (we usually use more)
*2 TBS meringue powder – Note, use the egg whites or meringue power if you want your icing to dry firm so you can stack cookies and icing won’t smear or smudge. If you like it soft, omit this ingredient. If you use this and have leftover icing, seal it in a tupperware or put saran wrap over it or the top will crust over. You have to put the plastic wrap right on top of the icing.
When you are making lots of colors, you need more icing than if you are just using one color or to do a cake.
Tools we use at home.
*Wilton disposable decorating bags
*Bag clips from IKEA – this way the icing does not slop out the top
*Small icing spatulas
*Gel colors – they are thicker than the ones in the store
*Candy – any kind you like
*Clear bags and bows for gift giving.
Julio Chorizo Cheesy Poppers
One pound chorizo sausage
1 1/3 Cup shredded parmesan cheese
One 8 oz package of softened cream cheese
20 large Jalapeno peppers
Preheat oven to 400.
Slice peppers in half and remove the membrane and seeds. Do not cut off the stem.
Cook chorizo in a pan until crumbled and drain off grease. You may want to place on paper towels to remove excess grease.
In large bowl, combine cream cheese, parmesan cheese and chorizo. Mix until well blended. Spoon into peppers and place on baking sheet. Bake for 15 minutes until filling is lightly browned. You can finish these on the grill if you like the smoky flavor and grill marks.
*You can make these ahead and freeze them before baking.
Patriot Puffed Pastry
4 ounces (1/2 of an 8-ounce package) cream cheese, softened
1 teaspoon Worcestershire sauce
1/2 teaspoon hot pepper sauce
1/4 cup shredded Parmesan cheese
1 can (6 ounces) lump crabmeat, drained and picked over
1 tablespoon chopped fresh chives
1 package (9.5 ounces) Pepperidge Farm® Puff Pastry Cups, prepared according to package directions
1/4 teaspoon paprika
1. Heat the oven to 350°F.
2. Stir the cream cheese, egg, Worcestershire sauce and hot pepper sauce in a medium bowl. Stir in the Parmesan cheese, crabmeat and chives. Spoon the crabmeat mixture into the pastry cups. Sprinkle with the paprika. Place the filled pastry cups onto a baking sheet.
3. Bake for 5 minutes or until the filling is hot and puff pastry is golden.
Dirty Bird Red Beans and Rice
1 pound dried red beans
1/2 pound andouille sausage, chopped
3 ribs celery, chopped
1 smoked ham shank
1 medium onion, chopped
1 large green bell pepper, chopped
1 tablespoon chili powder
1 teaspoon ground cumin1 teaspoon garlic powder
1/2 teaspoon cayenne
1/2 teaspoon onion powder
1/2 teaspoon paprika
1/2 teaspoon brown sugar
4 cups chicken stock
8 cups cooked long-grain white rice, for serving
4 scallions, chopped
4 skinless chicken breasts
¼ cup tabasco sauce
- In a slow cooker, combine the beans, andouille, celery, ham shank, onions, bell peppers, chili powder, cumin, garlic powder, cayenne, onion powder, paprika, brown sugar and 2 teaspoons salt. Add the chicken stock and 2 cups water and stir to mix. Cook on the high setting until the beans are tender, 6 to 8 hours.
- Cook chicken breasts. Shred and mix in tabasco sauce.
- Season with salt. Serve with rice, topped with scallions and chicken.
Be sure to pop over to Instagram and Facebook to enter to win Johnsonville’s The Sizzling Sausage Cookbook and coupons from Johnsonville. Just share your favorite way to eat sausage on the contest posts and you are in to win. Winner will be chosen randomly and there will be an additional winner to win a bottle of my Mason Made sauce – that one will be my favorite recipe of the ones shared. USA only, contest ends 1/25, winners announced 1/26.