Crab Rangoon Bombs

 

Ingredients (Makes 10–12 Bombs):

• 8 oz cream cheese, softened
• 1/2 cup cooked crab meat or imitation crab, finely chopped
• 2 tablespoons green onions, finely chopped
• 1 tablespoon soy sauce
• 1 teaspoon garlic powder
• 1 teaspoon Worcestershire sauce
• 1/2 teaspoon sesame oil
• 10–12 wonton wrappers
• 1 egg, beaten (for sealing)
• Oil for frying (vegetable or canola)
• Sweet and sour sauce or dipping sauce of choice (optional)

Instructions:

1️⃣ Prepare the Filling:
In a medium mixing bowl, combine softened cream cheese, chopped crab meat, green onions, soy sauce, garlic powder, Worcestershire sauce, and sesame oil. Mix well until everything is evenly incorporated and creamy.

2️⃣ Assemble the Bombs:
Lay the wonton wrappers flat on a clean surface. Place a spoonful of the crab mixture in the center of each wrapper.
Brush the edges with the beaten egg, then fold each wrapper into a triangle and press firmly to seal. For a “bomb” shape, fold in the corners to form a small pouch or bundle. Make sure all edges are sealed to prevent leaks while frying.

3️⃣ Fry the Bombs:
Heat oil in a deep skillet or pot over medium heat. To test if the oil is ready, drop in a small piece of wonton wrapper—it should sizzle immediately.
Carefully add the Rangoon bombs in small batches to avoid overcrowding. Fry for 2–3 minutes per side, flipping as needed, until golden brown and crispy.

4️⃣ Drain and Serve:
Transfer the fried bombs to a paper towel-lined plate to drain excess oil.
Serve hot with your favorite dipping sauce—sweet and sour, soy sauce, or even spicy mayo for a flavorful finish!

Shrimp and Grits

 

Ingredients

1 cup stone-ground grits

4 cups water (or 3 cups water + 1 cup milk for creamier grits)

1 teaspoon salt

3 tablespoons butter

1 cup shredded sharp cheddar cheese

For the shrimp:

1 pound large shrimp, peeled and deveined

4 slices bacon, chopped

1 tablespoon lemon juice

2 cloves garlic, minced

1/4 cup chopped green onions

1/4 teaspoon cayenne pepper

Salt and black pepper to taste

Instructions

Bring water (and milk if using) and salt to a boil in a saucepan. Stir in grits, reduce heat to low, and cook until thick and creamy, about 20–25 minutes, stirring often. Stir in butter and cheese until melted.

In a large skillet, cook bacon until crisp. Remove bacon and set aside, leaving drippings in the pan.

Add shrimp to the skillet, season with salt, pepper, and cayenne, and cook until pink—about 2–3 minutes per side. Add garlic, lemon juice, and green onions; cook 1 more minute.

Serve shrimp mixture over creamy grits and top with crumbled bacon.

Would you eat this for dinner tonight?

Save this Southern favorite for later!

Christmas Mousse with Avocado and Smoked Salmon

 

Ingredients:

• 2 ripe avocados
• 1 tablespoon lemon juice
• 2 tablespoons cream cheese
• 1 teaspoon Dijon mustard
• Salt and pepper to taste
• 100g smoked salmon, diced
• Fresh dill or parsley for garnish

Instructions Christmas Mousse with Avocado

Prepare the Avocado Mousse:

Scoop the avocado flesh into a blender or food processor.

Add lemon juice, cream cheese, Dijon mustard, salt, and pepper.

Blend until smooth and creamy. Adjust seasoning as needed.

Assemble the Dish Christmas Mousse with Avocado

Spoon the avocado mousse into serving bowls or glasses.

Top with diced smoked salmon.

Garnish:

Sprinkle fresh dill or parsley on top for a festive look.

Add a dash of black pepper for an extra touch of flavor.

Serve:

Chill in the refrigerator for 15–20 minutes before serving for a refreshing taste.

Chocolate Caramel Crunch Bars

 

Ingredients

For the Base:

2 cups crushed digestive biscuits or graham crackers

1/2 cup melted unsalted butter

1/4 cup finely chopped walnuts

For the Caramel Layer:

1 can (14 oz) sweetened condensed milk

1/2 cup brown sugar

1/2 cup butter

A pinch of sea salt

For the Topping:

1.5 cups semi-sweet chocolate chips or chopped dark chocolate

1/2 cup heavy cream

For the Garnish:

1/2 cup roughly chopped toasted hazelnuts or walnuts

A sprinkle of coarse sea salt

Instructions

Prepare the Pan:

Line an 8×8 inch square baking dish with parchment paper, leaving an overhang on the sides for easy removal.

Set the Base:

In a medium bowl, mix the crushed biscuits, melted butter, and chopped nuts until the mixture resembles wet sand. Press it firmly into the bottom of the pan and chill in the freezer for 10 minutes.

Cook the Caramel:

In a heavy-bottomed saucepan over medium heat, combine the condensed milk, brown sugar, and butter. Stir constantly until it boils, then simmer for 5–7 minutes until it thickens and turns a deep golden amber.

Layer and Cool:

Pour the hot caramel over the prepared base. Spread it evenly and let it cool completely at room temperature or in the fridge until firm.

Add the Chocolate:

Heat the heavy cream until just simmering, then pour it over the chocolate chips. Let sit for 2 minutes, stir until smooth, and pour over the set caramel layer.

Final Garnish:

Sprinkle the chopped toasted nuts and sea salt over the wet chocolate. Refrigerate for at least 2 hours before slicing into squares.

Smoky Cheesy Jalapeño Chicken Rolls

 

Ingredients:

10 thin boneless skinless chicken breasts
1 pound hot Italian sausage
6 ounces 
1 ½ cups sharp cheddar cheese
⅓ cup sliced green onions
10 jalapeños
36 ounces of bacon (3 packs)
2 tablespoons Slap Ya Mama Seasoning
1 tablespoon black pepper
BBQ sauce for brushing

Instructions:

Preheat the smoker: Start by preheating your smoker to 250 degrees F.
Prepare the filling: In a bowl, mix together the hot Italian sausage, cream cheese, sharp cheddar cheese, and sliced green onions until well combined.
Prepare the jalapeños: Cut off the ends of the jalapeños, slice them lengthwise, and remove the seeds. Stuff each jalapeño with the sausage mixture.
Prepare the chicken: Place the chicken breasts on a baking sheet lined with parchment paper. Season them with Slap Ya Mama seasoning and black pepper.
Assemble the rolls: Place a stuffed jalapeño on each chicken breast, roll it up, and wrap it with bacon, securing it with toothpicks.
Smoke the rolls: Place the chicken rolls on the grill grates of the smoker and smoke for about 4 hours, flipping halfway through the cooking time.
Add BBQ sauce: Brush the rolls with BBQ sauce and cook for an additional 20-30 minutes, or until the internal temperature reaches 165 degrees F.
Serve and enjoy: Once cooked, remove the rolls from the smoker and let them rest for a few minutes before serving.

How to Make Onion Hair Oil for Faster Hair Growth

 

Ingredients:

2 large onions

1 cup coconut oil (you can also use olive oil or mustard oil)

1–2 tablespoons castor oil (optional, for extra growth)

5–6 curry leaves (optional)

1 vitamin E capsule (optional)

Instructions:

Peel and finely chop or blend the onions.

Heat the coconut oil in a pan on low flame.

Add the chopped/blended onions to the oil.

Cook on low heat until the onions turn dark brown and the oil changes color.

Add curry leaves and castor oil, then simmer for 2–3 minutes.

Turn off the heat and let the oil cool completely.

Strain the oil using a fine sieve or cloth.

Add vitamin E capsule and mix well.

Store the oil in a clean glass bottle.

Slap Ya Momma Pound Cake

 

Ingredients

Cake Batter

• 3 cups granulated sugar

• 1½ cups (3 sticks) unsalted butter, softened

• 6 large eggs, room temperature

• 3 cups all-purpose flour

• ½ tsp salt

• 1 cup whole milk

• 1 tbsp vanilla extract

• 1 tsp butter extract (optional but traditional)

• 1 tsp lemon extract (optional, adds balance)

Optional Glaze (Highly Recommended)

• 1 cup powdered sugar

• 2–3 tbsp milk

• ½ tsp vanilla or lemon extract

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 Directions

1. Prepare the Pan & Oven

1. Preheat oven to 325°F (165°C).

2. Grease a bundt or tube pan generously with butter.

3. Dust with flour, tapping out excess.

 Tip: Pound cake needs low, steady heat for even baking.

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2. Cream Butter & Sugar

1. In a large mixing bowl, beat butter on medium speed until smooth.

2. Gradually add sugar.

3. Beat for 4–5 minutes until very light and fluffy.

 This step is key to a moist pound cake—don’t rush it.

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3. Add Eggs

1. Add eggs one at a time, beating well after each.

2. Scrape down the bowl after every 2 eggs.

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4. Mix Dry & Wet Ingredients

1. In a separate bowl, whisk flour and salt.

2. Add flour mixture to batter alternating with milk, starting and ending with flour.

   • Flour → milk → flour → milk → flour

3. Mix on low speed just until combined.

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5. Add Flavorings

1. Stir in vanilla, butter extract, and lemon extract.

2. Mix gently—do not overbeat.

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6. Bake

1. Pour batter evenly into prepared pan.

2. Smooth the top.

3. Bake at 325°F for 70–80 minutes.

4. Check doneness with a toothpick—it should come out clean or with a few moist crumbs.

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7. Cool

1. Let cake cool in the pan 15–20 minutes.

2. Carefully invert onto a wire rack to cool completely.