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.


Crawfish Bread Recipe



  • 2 cups peeled crawfish tails

  • 1 loaf French bread

  • ½ stick butter

  • ½ cup diced onions

  • ½ cup diced celery

  • ¼ cup diced red bell peppers

  • 1 tbsp. minced garlic

  • ½ tsp. dry mustard

  • ½ cup mayonnaise

  • ? cup mozzarella cheese

  • ? cup cheddar cheese


1. Slice French bread in half lengthwise and scoop out the inside of the loaf. Set aside.

2. In a large skillet, melt butter over medium-high heat. Sauté crawfish, onions, celery, bell peppers and garlic 15 minutes. Blend in dry mustard and mayonnaise. Add cheeses and blend until melted.

3. Spread crawfish mixture inside the bread then put halves back together. Butter the top of the loaf, wrap it in foil and bake on a barbecue pit or in a 350°F oven for 20 to 30 minutes.

4.   Cut bread into slices and serve hot.


Crawfish Cornbread Delight


  • 1 pound of crawfish

  • 1 box 8-1/2-ounce Jiffy Corn Muffin Mix

  • 1/2 cup Jiffy Biscuit Mix

  • 1 can whole kernel drained

  • 2 jalapeno peppers

  • 2 eggs

  • 1/4 cup milk

  • 1/4 teaspoon cayenne pepper

  • 1/4 teaspoon salt

  • 1 cup grated cheddar cheese

  • 1 medium yellow onion, diced

  • 1 medium bell pepper, diced

  • 2 celery stalks, diced

  • 2 pods of garlic, diced

  • 1 cup of parsley and onion tops

Special cooking utensils: 3 quart mixing bowl, 9 x 12 inch pan. Preheat oven: 375F.

Grease pan lightly. Mix milk, eggs, muffin mix an biscuit mix together well. Add drained corn to batter. Chop up onion, bell pepper, celery, jalapeno peppers and garlic. Add these diced ingredients to batter. Season crawfish with salt and pepper, mixing well into batter. Add grated cheese into batter. Spread mixed ingredients into 9 x 12 inch pan. Mix the 1 cup of parsley and onion tops into batter before spreading into pan. Bake for 45-55 minutes at 375F. Take out of oven – can be eaten hot or cold. Crawfish may be substituted with shrimp, crab meat or fish. Serving instructions: Cut into squares and serve as a slice of cornbread.

Serves: 12

Pumpkin Bread or Sweet Potato Bread


  • 4 eggs

  •  3 cups sugar

  •  1 cup oil

  •  1/3 cup water

  •  2 cups pumpkin or baked sweet potatoes

  •  3 1/2 cup sifted flour

  •  2 tsp baking soda

  •  1 1/2 tsp salt

  •  1 tsp cinnamon

  •  1 1/2 cups pecans


Step 1

Beat eggs gently with sugar; add oil, water and pumpkin/sweet potatoes. Add flour, soda, salt and cinnamon and nuts.

 Step 2

 Bake for 1 hour at 350 degrees in three greased loaf pans.



3 Eggs beaten

1 cup of sugar

2/3 cup of brown sugar

¾ cup vegetable oil

2 cups zucchini grated

1 tea spoon vanilla extract

2 ½ cups flour

1 ½ tea spoons baking soda

½ tea spoon baking power

1 tea spoon salt

1 cup pecans (chopped)

½ cup raisins


Blend first six ingredients then fold in the rest. Pour into greased and floured loaf pan. Bake at 350 for 55 minutes.



1 lb crawfish tails

2 cups yellow cornmeal

3 eggs

1 (15 oz) can cream style corn

1 1/2 cup cheddar cheese, grated

3/4 cup onion tops or chives

2 jalapeno peppers, finely chopped

1 onion, finely chopped

1/2 cup bell peppers, finely chopped

1/2 tsp baking soda

1 tsp salt

1/2 cup oil

3 tsp baking powder

1 cup milk

Season to taste with HR&G special seasoning (call 888.762.3391 to get it)


Sauté onions and bell pepper in a small amount of butter until the onions are transparent. Add jalapeno peppers and set aside. Mix together all other ingredients, except crawfish. Add in cooked onions and peppers. Then stir in crawfish. Pour into a lightly greased 13×9 inch pan and bake in a 400 degree oven for 35 to 40 minutes. A chilled glass of white wine goes well with this dish. Enjoy.

Cajun Spicy Gingerbread


2 eggs

3/4 cup packed brown sugar

3/4 cup light molasses

3/4 cup butter, melted

2-1/2 cups all purpose flour

2 tsp ground ginger

1-1/2 tsp ground cinnamon

1/2 tsp ground cloves

1/2 tsp ground nutmeg

1/2 tsp baking soda

1/2 tsp salt

1 cup boiling water

1 cup chopped pecansInstructions

Beat eggs, brown sugar, molasses and melted butter together. Mix together dry ingredients and add with the boiling water to first mixture. Beat well, then pour into a well greased 13x9x2 inch baking pan. Bake in preheated oven, 350F for 35 minutes. Sprinkle a little powered sugar on the top and serve. YUM YUM

Cajun Breakfast Muffins


1 cup Cracklin’ Oat Bran

1 cup milk

1/2 cup brown sugar

1-1/4 cups oat bran

1/4 cup egg substitute

1 teaspoon nutmeg

1 tablespoon baking powder

3 tablespoons apple sauce


Preheat oven to 350F. In large bowl, put cracklin oat bran, milk, brown sugar, egg substitute, nutmeg and applesauce. Let sit for about 1/2 hour. Stir well, breaking up cereal. Mix oat bran and baking powder. Pour in lined muffin pan, 1/4 cup per muffin. Bake for 13 minutes.