Cajun Cake

 

  • 1/4 cup Crisco oil

  • 1 box yellow cake mix

  • 2 eggs

  • One 16-ounce crushed pineapple

  • Icing:

  • 1/2 cup Pet milk

  • 1 stick butter (1/4 lb)

  • 3/4 cup sugar

  • 1 cup coconut

  • 1 cup pecans, chopped

Preheat oven to 350F. Combine oil cake mix and eggs. Stir until mixed. Add can of pineapple. Mix well and our into cake pan. Bake at 350F for 30 minutes. Meanwhile, mix Pet milk butter and sugar in saucepan. Bring to a boil. Boil 5 to 10 minutes. Add coconut and chopped pecans. Pour over cake while hot, then cool completely. Cut into squares

 

Baked Stuffed Shrimp

 

  • 24 shrimp (16-20 count) with tail unpeeled and butterflied

  • 8 oz. lump crabmeat

  • 1/8 lb butter

  • 1-1/2 lb. mild Cheddar cheese, grated

  • 8 oz. mushroom soup

  • 4 oz. cream

  • Bread crumbs, very fine

  • Garlic powder

  • Salt and white pepper

  • Paprika

Lightly saute crabmeat in butter; add cheese, soup, cream and bread crumbs. Season. Increase bread crumbs if necessary to mold stuffing into shrimp. Sprinkle with paprika. Bake at 350F about 10 minutes.

Spicy Cajun Christmas Sugar Cookies

 

Ingredients

Cookies

  • 1 cup butter, softened

  • 1 cup sugar

  • 2 large eggs

  • 1 tablespoon vanilla extract

  • 3 cups all-purpose flour*

  • 1 teaspoon cinnamon

  • 1/2 teaspoon cayenne pepper

  • 1/2 teaspoon baking soda

  • 1/2 teaspoon salt

Royal Icing**

  • 4 cups confectioners’ sugar

  • 3 tablespoons meringue powder (available to most craft stores)

  • 5 tablespoons warm water

Instructions

Cookies

1.    Cream the butter, then add the sugar and beat until it’s fluffy.

2.    Beat in the eggs and vanilla.

3.    In a separate bowl, combine all the dry ingredients.

4.    Stir the dry ingredients into the butter and sugar mixture. Mix together until well combined.

5.    Divide the dough in half and wrap tightly in plastic wrap. Refrigerate the dough for a minimum of two hours or overnight.

6.    Preheat your oven to 350 degrees (F).

7.    Roll out the cookie dough to 1/4-inch thickness on a well-floured board.

8.    Cut the dough with cookie cutters of your choice and place the unbaked cookies on an ungreased cookie tray (or line a baking sheet with parchment paper). If the dough gets sticky, add more flour to the board and/or rolling pin.

9.    Chill the cutouts on the baking sheet for 10 minutes before baking. This will help keep them from spreading out and losing their shape.

10.  Bake 6 – 10 minutes, basically until they’re golden brown around the edges. They will brown quicker if the shapes are thinner.

11.  Transfer the baked cookies to a wire rack and cool completely.

12.  Once the cookies have cooled, frost with royal icing, either as prepared below or prepared on the icing box.

Royal Icing

1.    Beat all ingredients until icing forms peaks (7 minutes at medium-low speed with a heavy-duty mixer, 10 minutes at high speed with a hand-held mixer). If icing seems too thick, add more water 1/2 teaspoon at a time and beat in until desired consistency is reached.

Tips for Cookies

1.    *When measuring the flour firmly scoop and level the flour. If you have a scale, use 15 ounces of flour.

2.    I often mix up cookie dough one day, refrigerate overnight, then bake the cutouts the following day. The cookies will keep in an airtight container for a few days, so I often decorate a day or two after baking them to spread out the work on decorated sugar cookies.

Tips for Royal Icing

1.    **Instead of making your own royal icing, you can purchase a boxed mix at your local craft store.

2.    It is imperative that your bowls, spoons, spatulas, beaters and any thing else that comes in contact royal icing is grease free. I use Dawn Liquid Dish soap on these items because I know it will remove any trace of residual grease.

3.    Cover the icing bowl with a damp paper towel or plastic wrap in between working with royal icing. It dries out quickly.

4.    For longer storage, royal icing can be stored in a ziplock bag in the refrigerator for 3 days, or in the freezer for 3 months.

Louisiana Crab Casserole

 

  • 1/4 cup margarine or butter

  • 1 onion, chopped

  • 1 green bell pepper, chopped

  • 1 red bell pepper, chopped

  • 2 stalks celery, chopped

  • One 10-ounce can diced tomatoes with green chilies

  • One 5-ounce package saffron flavored rice

  • One 10.75-ounce can mushroom soup

  • 1/4 cup parsley, chopped

  • 1/4 cup green onions, chopped

  • 1/4 cup shredded pepper jack cheese

  • 1 pound lump crab meat

Preheat oven to 325F. Melt the margarine in a large skillet. Saute onion, green and red peppers and celery until transparent.

Add the tomatoes with green chiles and steam over low heat for 6 to 7 minutes. Remove from heat. Add rice to tomato mixture in skillet. Add the rest of the ingredients except the cheese. Mix well. NOTE: YOU CAN ALSO ADD CRAWFISH OR SHRIMP

Spoon into a 3-quart casserole dish. Sprinkle the cheese on top. Bake at 325F for 40 minutes or until bubbling.

 

Picante Potato Pie

Picante Potato Pie

Picante Potato Pie

  • One 12 oz pkg frozen hash brown potatoes, thawed (2-1/2 cups)

  • 5 eggs, beaten

  • 2/3 cup picante sauce

  • 1 cup (4 oz) shredded Pepper Jack cheese

  • 1/2 cup (2 oz) shredded sharp cheddar cheese

  • 2 green onions with tops, sliced

  • 1/4 tsp salt

  • 6 crisply cooked bacon slices, crumbled

Combine all ingredients except bacon, mixing well. Pour into lightly greased 9 inch pie plate or quiche pan. Sake at 350F for 25 to 30 minutes, or until mixture is set and golden brown. Remove from oven; sprinkle with bacon.

Continue baking 5 minutes. Serve with additional picante sauce.

Combine all ingredients except bacon, mixing well. Pour into lightly greased 9 inch pie plate or quiche pan. Sake at 350F for 25 to 30 minutes, or until mixture is set and golden brown. Remove from oven; sprinkle with bacon.

Continue baking 5 minutes. Serve with additional picante sauce.

FISH TACOS

 

INGREDIENTS

  • 3 tbsp.extra-virgin olive oil

  • Juice of 1 lime

  • 2 tsp.chili powder

  • 1/2 tsp. ground cumin

  • 1/2 tsp.cayenne pepper

  • 1 1/2 lb. Redfish or speckled trout

  • 1/2 tbsp.vegetable oil

  • salt

  • Freshly ground black pepper

  • 8 corn tortillas- I also like flour tortillas

  • 1 avocado, diced

  • Lime wedges, for serving

  • Sour cream, for serving

FOR THE CORN SLAW:

  • 1/4 c.mayonnaise

  • Juice of 1 lime

  • 2 tbsp. freshly chopped cilantro

  • 1 tbsp. honey

  • 2 c. shredded purple cabbage

  • 1 c. corn kernels

  • 1 jalapeño, minced

DIRECTIONS

1.    In a medium shallow bowl, whisk together olive oil, lime juice, chili powder, cumin, and cayenne.

2.    Add fish, tossing until evenly coated. Let marinate 15 minutes.

3.    Meanwhile, make slaw: In a large bowl, whisk together mayonnaise, lime juice, cilantro, and honey. Stir in cabbage, corn, and jalapeño. Season with salt and pepper.

4.    In a large nonstick skillet over medium-high heat, heat vegetable oil. Remove fish from marinade and season both sides of each filet with salt and pepper. Cook until opaque and cooked through, 3 to 5 minutes per side. Let rest 5 minutes before flaking with a fork.

5.    Assemble tacos: Serve fish over grilled tortillas with corn slaw and avocado. Squeeze lime juice on top and garnish with sour cream.s

 








Pumpkin Swirl Bread

 

  • One 8 oz pkg. Philadelphia Brand cream cheese, softened

  • 1/4 cup sugar

  • 1 egg, beaten

  • 1-3/4 cups flour

  • 1-1/2 cups sugar

  • 1 tsp baking soda

  • 1 tsp cinnamon

  • 1/2 tsp salt

  • 1/4 tsp ground nutmeg

  • 1 cup canned pumpkin

  • 1/2 cup margarine, melted

  • 1 egg, beaten

  • 1/3 cup water

Combine cream cheese, sugar and egg, mixing until well blended. Set aside.

Combine dry ingredients. Add combined pumpkin, margarine, egg, and water, mixing just until moistened. Reserve 2 cups pumpkin batter; Pour remaining batter into greased and flour 9 x 5 inch loaf pan. Pour cream cheese mixture over pumpkin batter; top with reserved pumpkin batter. Cut through batters with knife several times for swirl effect. Bake at 350F for 1 hour and 10 minutes or until wooden pick, inserted in center comes out clean. Cool 5 minutes; remove from pan.

Yield: 1 loaf.

 








Cajun Black Eyed Pea Soup

 

  • 1/2 lb smoked bacon, diced

  • 2 cups celery, chopped

  • 2 cups green peppers, chopped

  • 2 cups onions, chopped

  • 1 can beef consomme

  • 2 cans (1 lb) tomatoes

  • 2 cans (1 lb) blackeye peas

Saute bacon with celery, green peppers, and onions. Add tomatoes, peas, and consomme; simmer 30-40 minutes. Serve in soup bowls with fresh French bread and a good bottle of Merlot.








Cajun Pasta Shrimp Veggie Salad

 

  • One 12-ounce package garden-style rotoni pasta

  • 1 pound boiled shrimp

  • 1 medium head Iceberg lettuce

  • 1 medium cucumber

  • 1 large tomato

  • 3/4 cup raw broccolli

  • 3/4 cup raw cauliflower

  • 3 medium carrots

  • 6 radishes

  • 2 stalks celery

  • 1 medium yellow squash

  • 1/4 cup green pepper

  • 1/4 cup red pepper

  • 2 boiled eggs

  • 4 tablespoons low fat mayonnaise

Boil shrimp in well seasoned water. Remove shrimp and boil pasta in shrimp water adding a little more salt if needed. Chop and slice vegetables to taste. Mix in large salad bowl. Add a little Cajun mayonnaise and season to taste.

 








Cajun Spicy Tortilla Casserole

 

  • 1 pound ground round

  • 2 cans diced Rotel tomatoes

  • 1 envelope chili seasoning mix

  • 1 can pinto beans (optional)

  • 8-10 flour tortillas

  • 1 cup grated cheddar cheese

  • 1/4 cup celery, chopped

  • 1/2 cup onions, chopped

  • 1/4 cup bell pepper, chopped

Preheat oven to 350F. Brown meat with celery, onions and bell pepper. Add Rotel tomatoes, chil1 seasoning mix, and pinto beans to meat. Layer on 8 x 8 inch Pyrex dish, beginning with four flour tortillas, half of the meat mixture, then half of the cheese. Repeat layers once more. Bake for 30-40 minutes. Allow to cool 10 minutes before serving.