Heat the oil in a large stockpot, then add the flour, stirring constantly over low to medium heat. After 10 minutes, you should have a golden roux. Slowly add 1 cup of the chicken stock and stir until the stock is completely incorporated. Then add the onion, celery, and green bell pepper, cooking and stirring for 5 to 6 minutes, until the vegetables begin to get tender. Add the remaining chicken stock and the Cajun seasoning, sausage, bay leaves, Worcestershire sauce, and okra. Bring to a gentle simmer and allow to cook, uncovered, for 1 hour. To serve, remove the bay leaves, spoon the gumbo over rice, and add hot sauce to taste.

Preheat the oven to 375°. Sift together the flour, baking powder, and salt. Add the mayonnaise, milk, and sugar and mix until smooth. Scoop a small amount of batter into each of 12 greased muffin tins, filling them about ½ to ⅔ full. Bake for 18 to 20 minutes.

Pulse the sour cream, butter, and brown sugar together in a food processor until smooth. Slather on top of hot Mystery Muffins!

Preheat the oven to 250°. Beat the eggs well, then add the sugar and cocoa powder and beat to incorporate. Beat in the evaporated milk, melted butter, and vanilla. Pour the mixture into the 9“ unbaked pie shell and bake for 45 minutes. Let the pie cool before serving.

Preheat the oven to 350°. Heat the oil in a large skillet, then sauté the onion for 4 minutes. Add the red pepper flakes and sizzle for 30 seconds. Add the shrimp and sauté for 2 minutes. Stir in the diced tomatoes and salt to taste and cook the mixture for another 2 minutes. Transfer the shrimp mixture to a baking dish and bake for 10 minutes. Sprinkle the grated Parmesan on top of the shrimp and bake for an additional 2 to 3 minutes until golden and bubbly.

Preheat the oven to 350°. Cut each biscuit into quarters. In a small bowl, combine the brown sugar, cinnamon, and nutmeg. Now dip each biscuit piece in melted butter and roll it in the sugar mixture. Layer half the pieces in a 10-inch fluted tube pan and sprinkle with half of the nuts. Repeat to form a second layer on top. Pour maple syrup over the entire top. Bake for 25 to 30 minutes or until golden brown. Immediately invert the Monkey Bread onto a serving plate.

Preheat the oven to 400°. Mix the sugar and butter together until creamy, then add the beaten egg and mix well. In a separate bowl, combine the flour, baking soda, salt, baking powder, and cinnamon. Stir together, then add to the creamed mixture. Mix well, adding in the coffee, a little at a time. Combine the raisins, nuts, and vanilla, then fold into the batter. Drop cookies onto a greased baking sheet. Bake for 12 to 15 minutes.

Pour the milk into one bowl, and mix the flour, grated Parmesan, and salt and pepper to taste in another bowl. Dip the chicken breasts in the milk, then dredge them in the flour-and-cheese mixture. Heat the olive oil and 2 Tbsp. of the butter in a skillet and fry the chicken breasts over medium heat until golden brown, 3 to 4 minutes per side. Remove the chicken and keep warm. Add the chicken stock and lemon juice to the skillet and heat over medium heat, stirring and reducing the liquid by half. Whisk in the remaining butter, then add the chicken and reheat for 1 minute. Place the chicken breasts on a plate, pour the sauce over them, and sprinkle with the parsley.

Split the French loaves and toast them lightly under the broiler. Spread the bottom halves with mayonnaise, then layer with the shredded lettuce, roast beef, cheese, tomato, and gravy. Add the top half of the loaves and serve. Serves 2 to 4, depending on how hungry you are!

In a mixing bowl, combine the flour and sugar. In a separate bowl, combine the egg, wine, and cooking oil. Add the egg mixture to the flour mixture and beat until smooth. Dip the strawberries in the batter and deep-fry, a small batch at a time, in 2 inches of hot oil for approximately 2 minutes. Remove and drain on paper towels. While still warm, roll the strawberries in powdered or granulated sugar.

Mix the ingredients together in a blender at high speed until firm. Pour into a frosty stemmed glass and enjoy!