Mexican Corn Dip

With football season in full swing it is always fun to have people over to watch the game. This dip will be a winner at your next get together. Serve it with some tortilla chips and your set for an awsome party!

2 cups Shredded sharp cheddar cheese
1 can (11 oz) yellow and white corn, drained
1 can (11 oz) mexicorn, drained
4 oz pepper jack cheese, shredded
1/4 cup chopped green onions
1 can (4 oz) chopped green chilies
1 jalapeno pepper, seeded and chopped
3/4 cup mayo
3/4 cup sour cream
1/8 tsp sugar
Pepper to taste
Additional chopped green onions to sprinkle on top


Directions:
In a large bowl mix in all the ingredients and let chill over night. The flavor is better the longer you let it chill but you are welcome to make it the day of the party and chill in the fridge for several hours too!

Easy Mango Sorbet

This is my new favorite ice cream! This recipe is so smooth,creamy, and refreshing! It is also so easy to make. You don't even need an ice cream maker. All you need is a blender or food processor. This makes about 1 quart. I like to double it and make about half a gallon.

2	fresh ripe mangos
1 c	white sugar
3 Tbsp	coconut milk
1 tsp	lemon juice
1	8 oz container whipping cream (1 cup)

Slice the mangos open and scoop out all of the fruit from the skins. Don't forget to include fruit around the seed (a knife works well for this).

Place the fruit in a food processor or blender. Add the sugar and blitz for 1 minute, or until the sugar has dissolved and you are left with a delicious mango puree.

Add the coconut milk and lemon juice, and briefly blitz to combine (a few seconds).

Pour the mango puree into a bowl or container while you continue to use your processor/blender. Scape down the sides and bottom with a rubber spatula to remove as much of the puree as possible.

Now pour the whipping cream into the processor/blender. Blitz until the cream forms stiff peaks, or is quite stiff (not runny) when dipped into with your finger.

Add the mango puree to the whipped cream and blitz 5-10 seconds, or until you get a good mango-cream consistency.

Pour into a large yogurt container or similar size tub and place in the freezer. Allow to freeze at least 6 hours, preferably 8.

Serve the mango sorbet in bowls, or scoop into ice cream cones for the kids. (To make scooping easier, take the sorbet out of the freezer 10 to 15 minutes ahead of time).

Say What???

So yall that know me, know that I am a true southerner. I have lived in the South my whole life. We southerners have a different way of speaking so I thought that it would be fun to do a contest and a give away. I will be giving away some southern things and of course some Sweet Thangs too! So the rules are you write the real word(s) that you think I'm trying to say in the comment section. But you can not peek at anyone else's answers.  You also have to become a fan of Sweet Thangs Confectionaries. All you have to do is click on the Sweet Thangs link and click the  LIKE button. I will be checking back in a couple of days to pick a winner. If you do not live near by I will mail you the package so please enter!


1. Cayut


2. Yontny


3. Ahr


4. Nachur


5. Usta


6. Daints


7.  Fahn



8. Gummut


9.  Quar


10.  Shair

Good News!

Crawfish Etouffee

Today in the Jonesborough Herald and Tribune, an article was written about me and my cooking skillz! I got a call a couple of weeks ago from a lady asking me if they could write an article about me. I said sure!  I asked her how she heard of me and she said that she had got my name from www.Justapinch.com. That is a recipe site I go to for recipes and coupons. I have posted alot of my recipes on there and have won 4 blue ribbons and had a feature recipe too. So we did a phone interview and I told them that I was doing a cooking class that week and she asked if the photographer could come and take pictures. So Charlie and his wife Sandy came to the class to take pics. I was really nervous. But everything turned out good and in the end and we ate some yummy Cajun food. I really enjoy doing the cooking classes. This week we are doing Asian food. I can't wait! It should be lots of fun and really yummy! If you live here in Jonesborough, then you should pick you up a copy. Unfortunately its not online to read.

Shrimp Cardinal

Beignets

 

 

Ariel stirring the Etoufee

Lorianne Chopping up some ouniouns