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.

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.