Tuesday, December 30, 2014

Money Rice ~ For Your New Year's Day The Good Luck Menu!

Money Rice

8 Cups Cooked Rice

½ pound grated Swiss cheese

1 cup of milk

1 Egg well beaten

1 teaspoon minced garlic

1 Cup Chopped Bell Pepper

1 Cup chopped fresh parsley

1¼ Cup of chopped green onion tops only

½ cup chicken broth

¼ teaspoon onion powder

1 teaspoon Frank’s Louisiana Hot Sauce

Salt to Taste

Preheat over 350º

In a bowl mix together rice, cheese, milk and then add the well beaten egg.

To Get The Green Money Color

In a blender or food processor puree all the green vegetables together - The green bell pepper, parsley and green onion tops to get the color for this dish.

Add the chicken broth to moisten. Salt to taste.

Pour Puree vegetables in to the bowl mixture of rice, cheese, milk well beaten egg ADD 1 teaspoon Frank’s Louisiana Hot Sauce or can use cayenne pepper (optional) to taste.

Pour into a well-greased casserole dish

and bake for approximately 45 minutes.

Monday, December 29, 2014

Baked Salmon ~ For Your New Year's Day The Good Luck Menu!

Baked Side of Salmon

Preheat over 350º

Approximately 3 to 5 pound side of Salmon.

Total cook time approximately 35 minutes for about a 5 pounds of Salmon - And always be sure to check for doneness a few minutes a head of end of cooking time.


4 Tablespoons of butter or margarine

Sheet of Foil

Baking sheet

3 to 5 pound side of Salmon Regular Salt & Pepper to Taste

Place Salmon on foil sheet on top of baking sheet.

Place 4 tablespoons of butter on top of salmon and sprinkle with salt & pepper to taste.

Place backing sheet in oven and bake in a preheat oven at 350º for approximately 35—be sure to check minutes before end time for doneness.

Optional—Sprinkle top with a fine light mist of Cayenne Pepper & 1 Thinly sliced lemon for garnish

Serving suggestion: Great with Mix-Green Salad,

Fresh Spinach Salad, Green Beans, or Asparagus.

Sunday, December 28, 2014

1st Recipes ~ The Appetizers! Low Country Spicy Shrimp & Spicy Cheese Spread!

Low Country Spicy Shrimp

Serve 8 to 12

Pounds Jumbo, peeled and deveined shrimp

3 Tablespoons of olive oil

1 tablespoon of butter or margarine

2 cup finely chopped onions

1 cup finely chopped bell pepper

1 cup finely chopped celery

¼ cup finely chopped parsley

1 tablespoon minced garlic

1 tablespoon lemon juice

Salt & black pepper to taste ½ teaspoon Cayenne pepper

2 tablespoons Frank’s Louisiana Hot Sauce

Over medium heat, heat the olive oil and onions, celery, bell pepper and sauté until tender. Add the parsley, garlic, and then lemon juice. Add the shrimp and dry seasonings, then add 1 tablespoon of butter as it melts stir in the Louisiana hot sauce and cook shrimp until opaque - do not overcook.

Serving suggestions: Serve over rice or grits.

Spicy Pimento Cheese Spread

2 Cups grated sharp cheddar cheese

8 ounces softened cream cheese ¼ cup of mayonnaise

¼ teaspoon garlic powder

¼ teaspoon cayenne pepper

¼ teaspoon onion powder

1 teaspoon of Worcestershire sauce

1 teaspoon Frank’s Louisiana Hot Sauce

½ teaspoon Dijon Mustard

1 (4 ounce jar) of drained chopped pimentos

Optional 1 chopped seeded jalapeno pepper

Salt & Pepper to Taste

In a bowl mix together all ingredients.

Mix well. Refrigerate until ready to serve.

Serving suggestions: Assorted variety of crackers.

Here is my The Good Luck ~ NEW YEAR DAY 2015 Menu!

The Good Luck Menu!

NEW YEAR DAY 2015 Menu


Non Champagne Punch


Low Country Spicy Shrimp

Spicy Pimento Cheese Spread & Crackers

Main Course

Smoke House Ham

Baked Salmon


Spinach & Mixed Green Salad

Money Rice

Sweet Dinner Rolls


Pecan Squares

Old Fashioned Chocolate Cake

Watch Daily for Recipes Updates to Discover What It Takes to Prepare These Great Dishes!

Or email me at if you need you don't see your recipe.

Wednesday, December 24, 2014

Wishing You Happy Holidays!

Author J. A. JACKSON Wishes You Happy Holidays to our Friends, Family, Readers, and Fans on Facebook! #Hashtag #Facebook #Writers #Readers #We #Love #You Wishing you the very best in the New Year!

Tuesday, December 23, 2014

Corn Bread Dressing

Corn Bread Dressing (Jiffy)

Make ahead of time 1 box of Jiffy Cornbread

½ Cup butter or margarine

1 Cup chopped onion

1 Cup chopped celery

1 Cup chopped Bell pepper

2 eggs lightly beaten

4 slices of TOAST


½ teaspoon poultry seasoning

½ teaspoon black pepper (To Taste)

1 1/4 Teaspoon Sage

½ teaspoon salt

½ cup of chicken broth

2 tablespoons olive oil

Sauté onions, celery and bell peppers in approximately 2 tablespoons of olive oil until tender.

In a large bowl Mix cornbread, and seasonings. Add Sauté vegetables, cream of celery soup, butter, 4 slices of toast and chicken broth as needed tossing lightly until well blended. Add beaten eggs last. (Remember Season to Taste—Before adding eggs)

Pour into a greased baking dish.

Bake in greased baking dish or pan in a Preheat oven at 350º for approximately 45 minutes until golden brown.

Serving suggestion: Great with Baked Chicken, Turkey or Duck.


***To make this dish Cajun Style add Cayenne Pepper to Taste***

*** To make this dish Southern Style Add More Black Pepper to Taste***

Saturday, December 13, 2014

Powdered Sugar Box Pound Cake

Powdered Sugar Box Pound Cake

1 ½ Cups of butter or margarine =(3 sticks)

1 lb. BOX Confectioners Sugar

6 large eggs

2 ½ cups all-purpose flour

1 teaspoon vanilla extract

1 tablespoon of lemon juice

Preheat oven to 350º Grease and flour a 10 inch angel food cake pan.

In a large bowl using an electric mixer, thoroughly beat the butter/margarine until mixed well and then and in powdered sugar and beat until fluffy. Add eggs one at a time beating well after each.

Add flour in sections mixing each section of flour thoroughly.

Beat in vanilla and lemon juice.

Pour into a greased & floured 10 inch pan Angel Food Cake pan

Bake for approximately 45 to 55 minutes. - can insert a toothpick into center if it come out clean it is done.

Let cool completely and then decorate with sprinkle powder sugar on top.

Serving suggestion: Serve a with a scoop of your favorite ice cream and berries.

Sunday, December 7, 2014

The Best Pecan Praline Sauce!

Pecan Praline Sauce


¼ Cup Honey

1 ½ Cups Water

2 Cups brown sugar

2 Cups pecan pieces

½ teaspoon vanilla extract

Mix: All ingredients in saucepan cook on medium heat stirring constantly until mixture thickens.

Serve immediately.

Great over ice cream.

Sparkling Cosmopolitan Punch!

Sparkling Cosmopolitan Punch



4 Cups Cranberry Juice

1 Liter Ginger Ale

1 cup of Vodka (to taste)

Garnish: Sliced limes, lemons, oranges.

Need: Standard Size Punch Bowl fill about ¼ fill with ice

Pour in 4 Cups of Cranberry Juice, Ginger Ale & 1 cup vodka over the ice mix well.

Standard Size Punch Bowl 8 quarts/punchbowl= 32 cups/punchbowl

***For Non– Alcoholic Punch– leave out Vodka***


OLD FASHION POUND CAKE 1 Cup butter or margarine

1 Cup sugar

6 large eggs

3 cups all-purpose flour

1/4 teaspoon baking soda

1/8 teaspoon salt

1 Cup of evaporated milk

1 teaspoon vanilla extract

1 teaspoon lemon extract

Preheat oven to 325º Grease and flour a bundt pan In a large bowl beat butter until cream; gradually add sugar and beat until fluffy. Add eggs one at a time beating well each time. Sift together the flour and baking powder—then add it to the butter & sugar mixture, one cup at a time beat well after each cup add milk as required up to the 1 cup milk total. Stir in the extracts.

Pour into greased and floured bundt pan. Bake for approximately 1 ½ hours - can insert a toothpick into center if it come out clean it is done.

Serving suggestion: Serve a Slice of Pound Cake with Fresh sliced Strawberries. Notes: A bundt pan is a round-bottomed, heavily-constructed, tube pan with decorative, fluted sides and bottom. The design makes it ideal for dense cakes, like pound cakes and coffeecakes, that upon baking take on the attractive design of the pan without sticking when the cake is removed

The Three Kings

The Three Kings By Henry Wadsworth Longfellow Three Kings came riding from far away, Melchior and Gaspar and Baltasar; Three Wise Men out of the East were they, And they travelled by night and they slept by day, For their guide was a beautiful, wonderful star…….

It's Receipe Time! Delicious Salmon Croquettes! Enjoy!

Salmon Croquettes Ingredients: 12 oz can pink salmon 2 Whole eggs beaten ¼ cup chopped onion ¼ cup all purpose flour 2 tablespoons yellow corn meal ¼ teaspoon salt (to taste) ¼ teaspoon ground black pepper (to taste) Mix all ingredients (except flour) in a large bowl. Add the flour last –gradually mixing as need to adjust the consistency. Mold into patties. Preheat cooking oil frying pan. Over medium heat slip patties carefully into cooking oil until medium brown on one side then turn on and do the same to the other side. Drain on paper towel. Serving suggestion: Coleslaw, or green salad and rice.