Tuesday, October 30, 2012

Spicy Sausage Cheese Bread + Bayou Boogie

Here's one of my family's favorite snack breads and it is perfect as an appetizer, while watching football, or just for when you're in the mood for a sinfully delicious snack. It is very easy to make and will delight your guests. Out of this world, cher! Enjoy!

Spicy Sausage Cheese Bread

4 cups self-rising flour
1 (1/3) cups milk
1 lb. Andouille sausage, (or other smoked sausage), sliced thin
6 slices bacon, fried crisp, drained, and crumbled
4 cups shredded cheddar cheese
1/4 cup jalapeno slices, (jarred variety)
1 tsp. garlic powder
1 tsp, salt
1/3 cup each of green onions,  green bell peppers, and onions, chopped

Saute the sausage in a large skillet until browned, about 10 minutes. Add the green onions, peppers, onions, seasonings, and jalapenos, and saute for 5 more minutes.

 In large bowl, combine the dry ingredients. Add milk and mix until moistened.

Add the sausage-veggie mixture and the cooked and crumbled bacon and mix thoroughly. Spray a pull apart bread pan or a 13x9 baking pan with cooking spray and spread dough evenly in pan. Bake in a preheated 425 degree oven for about 25 minutes . Fab!

 For a few of my Cajun Halloween Treats,  click here.

Bayou Boogie

Here's another little clip that I took at Festival Acadiens of Steve Riley and the Mamou Playboys rockin' the crowd. Crank it up for this one and let the good times roll, cher!

I would like to extend a warm welcome and thanks to my new followers. I am so happy to have ya'll along as well as my old friends.  I have been recovering from the emergency eye surgery that I had in September, and have not been able to see my computer very well until now.  Please leave a comment so I can return the visit and the follow. Hope ya'll have a wonderful week and a very Happy Halloween! Merci beaucoup for stopping by!

Sunday, October 14, 2012

Pumpkin-Praline Squares w/Bourbon Whipped Cream + Festival Fun

Fall is in the air in Cajun country and it's that time again for all things pumpkin. These scrumptious praline-pumpkin squares are just heavenly and are a perfect ending to any meal or whenever you just want a little something sweet. And so easy for those busy days. Cest bon, cher! Enjoy!

1 (15 oz.) can pumpkin
1 (12 oz. can evaporated milk
3 eggs
1 tsp. vanilla or almond extract
1 cup sugar
2 tsp.'s pumpkin pie spice
1 box yellow cake mix
1 1/2 cups chopped pecans
3/4 cup butter, melted

In medium bowl, beat pumpkin, milk, eggs, vanilla extract, pumpkin pie spice,  and sugar, with wire whisk, until fluffy. Pour into a greased 13 x 9 inch baking pan.

Sprinkle cake mix evenly over pumpkin mixture. Sprinkle pecans over cake mix. Pour melted butter evenly over top. Bake in a preheated 350 degree oven for 50 minutes or until a knife comes out clean.

Cool and cut into squares and serve with my Bourbon Whipped Cream, recipe below. Fab!

Bourbon Whipped Cream

1 pint heavy whipping cream
1/4 cup confectioners sugar
1/2 tsp. vanilla extract
1 tbs. bourbon

Mix the wet ingredients in a medium bowl. Whisk in the confectioners sugar. Whip the mixture with an electric mixer until raised peaks form. (about 4 minutes)
Great on everything!

Festival Fun

We had an absolute blast yesterday,  at the 30th annual Festival Acadiens et Creole, in Girard Park. Here's a little clip that I took of the fabulous "Feufollet" rockin' the crowd at the Ma Louisiane stage. Crank it up for this one cher, and let the good times roll! Merci beaucoup for coming by!