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Wednesday, February 22, 2017

Sausage & Chicken Gumbo ala ~DKBB~

Sausage & Chicken Gumbo ala ~DKBB~
(original recipe by Kael Harvey in Feb/Mar 2017 Simple & Delicious)

¼ cup all-purpose flour
¼ cup canola oil
3 cups chicken broth
1 small pkg. popcorn shrimp, thawed (if desired)*
1 pkg. (14 oz.) polska kielbasa, cut into ½-inch slices
1 cup frozen okra
1 small green pepper, chopped
1 medium onion, chopped
1 celery rib, chopped
3 garlic cloves, minced
½ tsp. white pepper
¼ tsp. salt
¼ to ½ tsp. cayenne pepper (depending on how hot you want it)
2 cups coarsely shredded cooked chicken (I use chicken breast packed in water,
    1 large can and 1 small – add it all, including water, when directed)
Hot cooked rice (if desired)
  • In a heavy saucepan, mix flour and oil until smooth; cook and stir over medium heat until light brown in color, about 4 minutes.
  • Reduce heat to medium-low and cook and stir until dark reddish brown, about 15 minutes (do not burn).
  • Gradually stir in chicken broth, stirring constantly; transfer to slow-cooker.
  • Stir in sausage, vegetables, garlic, and seasonings; cook, covered, in slow-cooker on low for 6 hours.
  • Stir in chicken and continue cooking for another hour.
  • You can add thawed shrimp when you add in the chicken, if desired.*
  • Can be served as a soup or over rice.

Friday, February 17, 2017

Butterfinger Cookies ala ~DKBB~

Butterfinger Cookies ala ~DKBB~
(original recipe from 101 Things To Do With A Cake Mix by Stephanie Ashcraft)

1 chocolate cake mix (Devil's Food is my favorite)
2 eggs
⅓ cup vegetable oil
½ package Butterfinger Bits (or 1 large Butterfinger bar, crushed)
  • Preheat oven to 350° F.
  • Mix together cake mix, eggs, and oil under powder is completely dissolved into dough.
  • Mix Butterfinger Bits (or crushed candy bar) into the dough thoroughly.
  • Drop dough in small balls onto parchment-covered cookie sheet.
  • Bake 10 to 12 minutes; do not overbake.
  • Remove from cookie sheet and cool.