Fire On The Bayou Jambalaya

Fire On The Bayou Jambalaya
 
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This recipe uses Red Ape Cinnamon Mardi Gras Shake™
Author:
Recipe type: Main
Cuisine: Cajun
Serves: 5
Ingredients
  • 1 ½ cups brown rice
  • 3 cups veggie broth
  • 1 15 oz. can diced tomatoes
  • 1 15 oz. can black-eyed peas
  • 3 garlic cloves
  • 1 medium yellow onion
  • 4 stalks celery
  • 1 bell pepper
  • 1 cup chopped okra (optional)
  • 8 oz sausage (meat or veggie)
  • 8 oz. frozen corn
  • 3 Tbsp olive oil
  • 2 Tbsp Mardi Gras Shake™
  • Salt to taste
Instructions
  1. Soak the rice in hot water for 10 minutes and drain. In a food processor or blender combine the tomatoes, garlic, ½ the onion, cumin, and paprika and blend well. Finely chop the celery, pepper and the remainder of the onion. In a wok or large skillet, heat 2 tablespoons of the oil on medium heat. Add the rice and cook for 5 minutes, constantly stirring (you don’t want the rice to stick). Add 90% of the tomato mixture and cook until the liquid is absorbed, constantly stirring (approximately 8 minutes). Add the veggie broth, and bring to a boil. Reduce heat to low, cover and simmer for 30 minutes.
  2. In a saucepan, sauté the remaining oil and onion with the rest of the oil on medium heat for 5 minutes. Add the garlic powder, cayenne and sausage and sauté for 5 minutes. Add the remaining ingredients, including the rest of the tomato mixture and simmer on low for 15 minutes. When rice is done, add the mixture to the rice. Add salt and more Mardi Gras Shake™ to taste and mix well.
  3. Grab an accordion and recite the following: “Goodbye Joe, me gotta go, me oh my oh. Son of a gun we gonna have big fun on the bayou.”

 

Rasta Shake™ Popcorn

Rasta Shake™ Popcorn
 
Outrageous & Decadent- what more can we say?
Author:
Recipe type: Appetiser
Ingredients
  • Popcorn
  • Coconut Oil Spray (or olive oil)
  • Red Ape Cinnamon Rasta Shake™
Instructions
  1. We like simple:
  2. Pop the corn
  3. Spray the popped corn
  4. Sprinkle on Rasta Shake™
  5. here comes the tag line "Shake. Sprinkle. Smile®"

 

YUMMY CRUMB CAKE

YUMMY CRUMB CAKE
 
Prep time
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Author:
Recipe type: Dessert
Ingredients
  • For the Crumb Topping:
  • ⅓ cup granulated sugar
  • ⅓ cup dark brown sugar
  • ¾ tsp ground Red Ape Cinnamon®
  • ⅛ tsp salt
  • 8 TBS unsalted butter (1 stick), melted and still warm
  • 1¾ c cake flour (7 ounces)
  • For the Cake:
  • 1¼ c cake flour (5 ounces)
  • ½ c granulated sugar (3½ ounces)
  • ¼ tsp baking soda
  • ¼ tsp salt
  • 6 TBS unsalted butter (3/4 stick), cut into 6 pieces, softened but still cool
  • 1 large egg
  • 1 large egg yolk
  • 1 tsp vanilla extract
  • ⅓ c buttermilk
  • Confectioners’ sugar for dusting
Instructions
  1. Don’t be tempted to substitute all-purpose flour for the cake flour, as doing so will make a dry, tough cake. When topping the cake, take care to not push the crumbs into the batter. This recipe can be easily doubled and baked in a 13 by 9-inch baking dish. If doubling, increase the baking time to about 45 minutes. Cooled leftovers can be wrapped in plastic wrap and stored at room temperature for up to 2 days.
  2. To make the topping: Whisk sugars, cinnamon, salt, and butter in medium bowl to combine. Add flour and stir with rubber spatula or wooden spoon until mixture resembles thick, cohesive dough; set aside to cool to room temperature, 10 to 15 minutes.
  3. To make the cake: Adjust oven rack to upper-middle position and heat oven to 325 degrees. Cut 16-inch length parchment paper or aluminum foil and fold lengthwise to 7-inch width. Spray 8-inch square baking dish with nonstick cooking spray and fit parchment into dish, pushing it into corners and up sides; allow excess to overhang edges of dish.
  4. In bowl of standing mixer fitted with paddle attachment, mix flour, sugar, baking soda, and salt on low speed to combine. With mixer running at low speed, add butter one piece at a time; continue beating until mixture resembles moist crumbs, with no visible butter chunks remaining, 1 to 2 minutes. Add egg, yolk, vanilla, and buttermilk; beat on medium-high speed until light and fluffy, about 1 minute, scraping once if necessary.
  5. Transfer batter to baking pan; using rubber spatula, spread batter into even layer. Break apart crumb topping into large pea-sized pieces between your thumb, pointer, and middle fingers and spread in even layer over batter, beginning with edges and then working toward center. Bake until crumbs are golden and wooden skewer inserted into center of cake comes out clean, 35 to 40 minutes. Cool on wire rack at least 30 minutes. Remove cake from pan by lifting parchment overhang. Dust with confectioners’ sugar just before serving.

 

Fruit Salsa and Cinnamon Chips

Fruit Salsa and Cinnamon Chips
 
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Author:
Recipe type: Appetiser
Ingredients
  • 2 kiwis, peeled & diced
  • 2 Golden Delicious apples – peeled, cored & diced
  • 8 ounces raspberries
  • 1 pound strawberries
  • 2 TBS white sugar
  • 1 TBS brown sugar
  • 3 TBS fruit preserves, any flavor
  • 10 (10 inch) flour tortillas
  • butter flavored cooking spray
  • 2 TBS Red Ape Cinnamon Sugar Shake®
Instructions
  1. In a large bowl, thoroughly mix kiwis, apples, raspberries, strawberries, white sugar, brown sugar and fruit preserves. Cover and chill in the refrigerator at least 15 minutes.
  2. Preheat oven to 350 degrees F (175 degrees C).
  3. Coat one side of each flour tortilla with butter flavored cooking spray.
  4. Cut into wedges and arrange in a single layer on a large baking sheet. Sprinkle wedges with desired amount of cinnamon sugar. Spray again with cooking spray.
  5. Bake in the preheated oven 8 to 10 minutes. Repeat with any remaining tortilla wedges. Allow to cool approximately 15 minutes.
  6. Serve with chilled fruit mixture.

 

Laurie’s Blueberry Crisp

Laurie’s Blueberry Crisp
 
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Author:
Recipe type: Dessert
Ingredients
  • 4 cups fresh blueberries
  • 1 cup all-purpose flour
  • ¾ cup white sugar
  • ½-teaspoon Red Ape Cinnamon®
  • ½ cup mayonnaise
Instructions
  1. Preheat the oven to 350 degrees F (175 degrees C).
  2. Place the blueberries into an 8” square-baking dish.
  3. In a medium bowl, stir together the flour, sugar, and cinnamon. Stir in the mayonnaise until the mixture resembles coarse crumbs. Sprinkle over the top of the berries.
  4. Bake for 35 to 40 minutes in the preheated oven, until the top is lightly browned.
  5. Enjoy……..

 

Best Ever Blue Berry Muffins

Best Ever Blue Berry Muffins
 
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Author:
Recipe type: Dessert
Ingredients
  • 1½ cups all-purpose flour
  • ¾ cup white sugar
  • ½ teaspoon salt
  • 2 teaspoons baking powder
  • ⅓ cup vegetable oil
  • 1 egg
  • ⅓ cup milk
  • 1 cup fresh blueberries
  • ½ cup white sugar
  • ⅓ cup all-purpose flour
  • ¼ cup butter, cubed
  • 1½ teaspoons Red Ape Cinnamon®
Instructions
  1. Preheat oven to 400 degrees F (200 degrees C). Grease muffin cups or line with muffin liners.
  2. Combine 1½ cups flour, ¾ cup sugar, salt and baking powder. Place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup. Mix this with flour mixture. Fold in blueberries. Fill muffin cups right to the top, and sprinkle with crumb topping mixture.
  3. To Make Crumb Topping: Mix together ½ cup sugar, ⅓ cup flour, ¼ cup butter, and 1½ teaspoons cinnamon. Mix with fork, and sprinkle over muffins before baking.
  4. Bake for 20 to 25 minutes in the preheated oven, or until done.
  5. I have used less sugar in the batter as these are really sweet….ENJOY

 

Churro Waffles

Churro Waffles
 
Prep time
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Author:
Serves: 2-3
Ingredients
  • 1½ cups almond meal/flour
  • ½ teaspoon baking soda
  • ½ teaspoon cinnamon
  • pinch of salt
  • ⅓ cup canned coconut milk
  • 2 eggs, whisked
  • 1 tbsp honey
  • 1 tsp vanilla extract
  • 3 tbsp grass-fed butter, melted (or coconut oil if you dont do butter)
  • ¼ - ⅓ cup coconut sugar
Instructions
  1. Place almond flour, baking soda, cinnamon, and salt in a bowl and whisk together.
  2. Then add coconut milk, eggs, honey, and vanilla extract and mix well.
  3. Place mixture into hot waffle iron and cook until cooked through. I used a non stick waffle iron but you may want to grease it just in case.
  4. Melt butter in a wide bowl and place coconut sugar in another wide bowl.
  5. After waffles are cooked through, place each other into the melted butter, soaking it on both sides then place them into the coconut sugar to coat.
  6. Then eat!
  7. Made 6 small waffles, Should make 3-4 large waffles
Notes
This recipe (Churro Waffles) belongs to PaleOMG

 

Pan Fried Apples with Cinnamon and Butter

Pan Fried Apples with Cinnamon and Butter
 
Author:
Ingredients
  • 4 apples (tart apples are good also)
  • 2 tbsp grass-fed butter (or ghee)
  • 3 tsp cinnamon
  • Optionally, a bit of fresh nutmeg
Instructions
  1. Cut the apples in about ¼" slices
  2. Put the butter in a hot pan and let it melt
  3. Once hot, add the apple slice making sure they don't overlap, make multiple batches if necessary.
  4. Sprinkle with cinnamon and nutmeg, cover and let cook until soft.
  5. Serve and enjoy!

 

Baked Apples with Cinnamon and Butter

Baked Apples with Cinnamon and Butter
 
Author:
Ingredients
  • 4 apples (tart apples are very good for this)
  • 4 tbsp grass-fed butter (or ghee)
  • 4 tsp cinnamon
  • Optionally, a bit of fresh nutmeg
Instructions
  1. Preheat oven to 350°F
  2. Core the apples making sure not to go all the way through and to leave the bottom on the apples.
  3. Stuff 1 tbsp of butter inside each apple.
  4. Sprinkle with the cinnamon and nutmeg
  5. Bake for about 12 to 18 minutes, until the apples are soft.
  6. Serve and enjoy!

 

Hot Mulled Apple Cider

Hot Mulled Apple Cider
 
Author:
Ingredients
  • ½ gal. apple cider
  • ½ c. orange juice
  • ¼ c. lemon juice
  • 2 tbsp brown sugar
  • 1 tsp nutmeg
  • 2 tsp whole cloves
  • 1 whole orange
  • 3 Red Ape Cinnamon Sticks
Instructions
  1. Combine cider, orange juice and lemon juice in a large saucepan.
  2. Place over medium-high heat and add brown sugar, nutmeg and cinnamon sticks.
  3. Use a vegetable peeler or paring knife to remove several thick strips of orange peel. Add them to the pot.
  4. Push the cloves into the orange where it has been peeled, and place the orange in the pot. (You can add the orange and cloves separately but the clove-studded orange looks great in the pot and keeps the cloves from ending up in the cups when served.)
  5. Heat until just before boiling then reduce heat and simmer for 20 minutes.
  6. Serve hot, with a touch of brandy or rum and a cinnamon stick in each cup if desired.