oil, jalapenos, garlic powder, salt, Cajun seasoning, and jalapeno peppers and
maller mixing bowl, combine the peanut butter, sour cream, vanilla, egg
br>Combine the flour, Cajun Spice Mix Recipe, paprika, cayenne, and salt
owl, cream the butter and peanut butter with a mixer.
Place chicken and Cajun seasoning in a bowl and toss to coat.
In a large skillet over medium heat, saute chicken in butter or margarine until chicken is tender, about 5 to 7 minutes.
Reduce heat add green onion, heavy cream, tomatoes, basil, salt, garlic powder, black pepper and heat through.
Pour over hot linguine and toss with Parmesan cheese.
nd legs.
Rub the cajun mixture inside and outside of
Melt butter over medium high heat. Stir in 1 to 2 tablespoons (depending on how spicy you like it) of Cajun's Choice Blackened Seasoning and garlic. Stir constantly for 1 minute to blend flavors. Slow the cooking of the butter and the garlic by adding wine. Stir constantly and cook for 1 minute. Add fish fillets and cook until fish flakes apart. Squeeze lemon over fish and serve.
Place peanuts, crab boil, jalapenos, garlic powder, salt, Cajun seasoning, and red pepper flakes into a slow cooker. Pour in water to cover the peanuts and stir to combine. Cover and cook on Low until peanuts are soft, at least 24 hours. Stir occasionally, and add water as needed to keep peanuts covered. Drain; serve hot or cold.
Preheat oven to 350 degrees F. Place wax paper on two cookie sheets.
In a medium bowl, stir peanut butter and sugar until smooth. Beat in eggs one at a time. Stir in baking soda, salt, and vanilla.
Roll dough into 1-inch balls. Place on cookie sheets. Press the back of fork into balls to create criss-crosses.
Bake for 8-10 minutes in oven.
Bring to a boil the margarine, sugar and cocoa.
Boil 2 minutes.
Stir in peanut butter and vanilla.
Stir until smooth. Add oats.
Stir.
Drop by spoonfuls on wax paper.
Let stand about 30 minutes.
Melt in a large sauce pan the butter and peanut butter.
Cook and stir until all is smooth and melted.
Remove from heat.
Add the vanilla.
Beat in the powdered sugar until smooth.
Add 1/2 cups walnuts if desired.
Pour into a buttered 8 x 8 pan or a greased cookie sheet.
Put into the refrigerater, cut when set (if you can wait that long).
Preheat oven to 375.
Make sure you have beaters that can handle thick batter.
In a medium bowl, cream margarine and sugars.
Beat in egg and peanut butter.
In a separate bowl, mix flours and baking soda evenly.
Add in two parts to wet ingredients, beating on med-high speed until thoroughly blended.
Roll dough into 1-inch balls, and place 2 inches apart onto ungreased baking sheet.
You can press them with a fork if desired, but not necessary.
Bake 8-10 minutes.
Let cool 5 minutes before removing from baking sheet.
Light Brown Cajun Roux: In a black iron
hocolate is cooling, place the peanut butter in the bowl of
Cajun seasoning mixture ingredients. Just mix
ool completely.
for the peanut butter glaze:
After removing
eans putting in the wet: peanut butter, chocolate chips, water; then
Brown ground beef until no longer pink.
On medium heat, add onions, peppers and celery to beef, and cook until onion is soft and translucent.
Add chicken broth, black beans and rice.
Stir to mix well and add the cajun seasoning, and salt and pepper to taste.
Simmer on low about 15 minutes or until most of the liquid is absorbed or cooked off.
Serve with a green salad.
ookie dough, is because this recipe makes a million cookies, no
omemade Cajun Seasoning mix. Feel free to use your own recipe or