Bangladeshi Brats – with Johnsonville

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The big game is coming and we will be ready! We can’t have a game day party without Johnsonville sausages. Check out this recipe with it’s amped up middle eastern flavors, make it a meal, or tear the toasted naan into smaller pieces for bite size snacks. #partner #Ad #JohnsonvilleBrats #GameDayRecipes #MyDadThoughtOfThis

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¹There are many different types of curry paste that come in packages, jars, bottles, or powder varieties. Use what ever you think suits your palate. You can always change it up next time.

²Naan is an Indian flat bread similar to pita bread which could work as a substitute. Falafel bread would also work. Naan is usually found in the frozen food aisle as it has no preservatives or you can find it at any Indian restaurant or specialty food store.

³Chutney is spicy jam usually made with mangos. You can find this in the condiment aisle of most grocery stores. Once again it comes in a variety of flavors so experiment.


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Tune in tomorrow morning to catch me with my good friend Mark S. Allen on ABC10 – channel 10. We’ll be goofing off at Awful Annie’s Auburn – super early, set your alarm! It’s

National #FruitcakeTossDay and we’ll be doing just that, tossing fruitcake!! #MasonMade #MarkSAllen

I made these fruitcakes and if you want the recipe, you can find it here.





While we’re at it, let’s give something away…how about my first published Cookbooklet! I’ll even sign it to the person that wins…in fact, let’s do two!

You can buy it on, or you can win it here.

Leave a comment about why you want to win it and who will get the other one – tag the person you want to win with you, and I’ll pick the winner on Monday, January 8, 2018. It will run on Facebook and Instagram so enter in all three places – but you have to leave a different

comment on each post. Also, extra entries for sharing! Happy New Year!


*Winner will be picked by random draw and will be notified by email. Winner has one week to respond or another winner will be chosen.

Holiday Sugar Cookie Recipe



Holiday Sugar Cookie Recipe


* 2 1/2 cups all purpose flour
* 1/4 tsp salt
* 1 Tbsp Holiday Baking Spice (Vanns brand)
* 3/4 cup (1 1/2 sticks) butter, softened
* 3/4 cup sugar
* 1 large egg
* 1 1/2 tsp Princess emulsion (Lor Ann) 

1.Preheat oven to 350 degrees. Line baking sheets with parchment paper.
2. Cream butter with sugar in a medium bowl with electric or stand mixer on low until smooth; add in egg yolk and Princess emulsion.
3. Whisk together flour, Holiday Baking Spice in a large bowl. Stir into the butter mixture. Mix until dough is firm and smooth. Form dough into a disk; wrap in plastic and chill dough at least 30 mins. Overnight is better.
4. Roll dough to 1/4-inch thickness on a lightly floured surface. 5. Cut out cookies with a 3 1/2-inch round cookie cutter (or shapes, too. Be sure the dough is cold when it goes into the oven so the shapes hold) and place 2-inches apart on prepared baking sheets. Bake until lightly browned around the edges, 14-17 mins. Remove from oven and transfer cookies to a wire rack; cool completely before icing.

2 lbs powdered sugar.

2-5 Tbs water, more if needed (we always use a bit more)
1 Tbs meringue powder.

Put the powdered sugar and meringue powder in a mixing bowl and turn the mixer on low to blend. Add the water slowly letting it fully incorporate until you get the consistency you are looking for. Thicker for piping and thinner for flooding.

The meringue power is what makes your icing to dry firm so you can stack cookies and the 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, like right on top of the icing or the top will crust over.

If you want decorating tips, leave a message and I will answer them personally.

Mason Made Decorator Icing


Mason Made Decorating Icing

EasterCookies*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
*Long toothpicks
*Small icing spatulas
*Gel colors – they are thicker than the ones in the store
*Candy eyes
*Candy – any kind you like
*Clear bags and bows for gift giving.

Game Day Snacks


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 egg
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
Kosher salt
4 cups chicken stock
8 cups cooked long-grain white rice, for serving
4 scallions, chopped
4 skinless chicken breasts
¼ cup tabasco sauce


  1. 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. 
  2. Cook chicken breasts. Shred and mix in tabasco sauce.
  1. Season with salt. Serve with rice, topped with scallions and chicken.