Last Minute Holiday Treats

Here are a few last minute additions to my Thanksgiving menu that I just had to share. By popular demand, I am adding these scrumptious muffins to my Thanksgiving buffet. The savory, spicy flavors of these delectable cornbread muffins blend together to melt in your mouth and pair well with any holiday meal. Cest bon, cher! Enjoy!

Bacon-Jalapeno Cornbread Muffins

1 1/2 cups self rising cornmeal mix

1  tsp. ground sage

1/2 tsp. poultry seasoning

1  1/2 cups buttermilk

1/3 cup butter, melted

1 large egg, beaten
1/2 cup green onions, sliced
1 or 2 jalapenos, (seeded or not) and chopped
4 strips bacon, fried crisp, drained,  and crumbled, optional

In large bowl, combine cornmeal mix, sage, and poultry seasoning. Add buttermilk, egg,  butter, green onions,  jalapenos and bacon bits and mix well. Let batter rest for 5 minutes.



Fill paper liners or greased muffins cups 3/4 full and bake in a 350 degree oven for 15 to 20 minutes or until golden brown. Fab!

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And these delightful pumpkin muffins are the perfect finishing touch for your Thanksgiving dessert table. Cest bon, cher!

Spiced Pumpkin Muffins w/ Cream Cheese Frosting

1 1/2 cups flour
3/4 cup sugar
2 tsp.'s baking powder
1/2 tsp. salt
1/2 tsp. each, ground cinnamon and nutmeg
a sprinkling of ground cloves
1/2 cup buttermilk or milk
1/2 cup canned pumpkin
1/4 cup melted butter
1 large egg
1/2 cup chopped pecans

Preheat oven to 350 degrees. Grease 12 muffin cups or use paper liners. Mix all ingredients, until just mixed.

Fold in pecans and stir gently. Fill muffin cups, 3/4 full and bake at 350 degrees for 20 to 25 minutes or until toothpick comes out clean.

Cream Cheese Frosting

1 stick butter
2 to 3 cups powdered sugar
8 oz. cream cheese
1/2 tsp. vanilla

Cream the butter and the cream cheese together for about 3 minutes . Stir in vanilla. Add the powdered sugar, gradually until desired consistency is reached. Frost cooled muffins and garnish with pecans.

I'll be sharing these at~

Saturday Nite Special @ Funky Junk Interiors

Potpourri Party @ 2805 

Strut Your Stuff Saturday @ Six Sister's Stuff 

Sweet Indulgences Sunday @ A Well Seasoned Life

Wishing ya'll a very Happy Thanksgiving, with many blessings and much to be thankful for! 

I am thankful for each and every one of you and appreciate you stopping by! Cheers, cher!

Cajun Christmas Dinner Menu

With Christmas right around the corner, I have been tweaking my menu and adding a few more of my family's faves to my Christmas dinner menu. I'll be serving a few new dishes and of course, some of the recipes handed down from my dear mother, grandmother, and aunts.


Cajun Christmas Dinner Menu

Cajun Roasted Turkey Breast (recipe below) 

Cajun Baked Ham w/ Sugarcane Bourbon Glaze

Cajun Oyster Stuffing ~ Jalapeno Cornbread Dressing ~ Spicy Crock Pot Jambalaya

Nanny's Praline-Sweet Potatoes ~ Loaded Baked Potato Casserole ~ Cajun Corn Casserole  Cajun String Bean Casserole

Jalapeno Cranberry Sauce (recipe below)

Grandma's Buttermilk Biscuits ~ Jalapeno Cornbread Muffins  ~ Cranberry-Pecan Muffins
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Cajun Roasted Turkey Breast

1 large turkey breast (7 to 8 lbs.)
1 large onion, coarsly chopped
1 bunch green onions, chopped
2 stalks celery,  cut into thirds
2 tsp.'s minced garlic
1/4 cup fresh parsley, chopped
2 tbs.'s Cajun seasoning
2 tsp.'s dried sage
2 tsp.'s dried thyme
1/2 cup white wine
1 cup water
1/4 cup olive oil
1/2 stick butter, sliced

Rinse breast with cold water and pat dry with paper towels. Rub breast and cavity with Cajun seasoning, sage, and thyme. Stuff cavity with onions, garlic, celery,  parsley, and butter slices. Drizzle olive oil over entire breast. Place a 6 inch strip of heavy duty foil, horizontally, in center of rack,  of a large roasting pan. Pour water and wine into bottom of pan and add more water occasionally.

Place breast on foil, cavity side down and bake in a 325 degree oven for 20 minutes per pound or until a meat thermometer reaches 170 degrees. Baste often. Remove veggies from cavity and discard and transfer turkey to a platter. Let rest for 15 minutes before carving.  Scrumptious!

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Jalapeno Cranberry Sauce

12 ounces fresh or frozen cranberries
1 cup water
1 cup sugar
2 to 3  jalapeno peppers, seeded and diced
2 tsp.'s lemon juice
1/2 cup sherry

Rinse berries in cold water and drain. On medium heat, cook water and sugar in saucepan, until sugar is dissolved. Bring to a boil and add cranberries, jalapenos, and lemon juice and return to a boil.

Reduce heat to low and simmer for 10 minutes, stirring occasionally. And sherry and stir well. Remove from heat and cool completely at room temperature. Cover and refrigerate until ready to serve.

I'll be sharing these at ~

Full Plate Thursday @ Miz Helen's Country Cottage
Potpourri Friday @ 2805

Show and Tell Friday @ My Romantic Home

Saturday Night Special @ Funky Junk Interiors

Wishing you all a fabulous holiday week! Merci beaucoup for stopping by!

Marguerite's Cornbread Muffins + More Bayou Boogie!

When my kids were little, they didn't like cornbread, cut into triangles, so I started making cornbread muffins. Suddenly, they loved cornbread and would eat several at a time, especially with chili or soup. I have used my basic cornbread recipe and added a few tweaks. Now that they're grown and have developed a taste for hot and spicy food, I add jalapenos and cheese. Buttery, hot, and delicious!

 

Marguerite's Cornbread Muffins

2 large eggs
1 cup buttermilk
3/4 cup vegetable oil
1 3/4 cups yellow cornmeal
1 Tbs. baking powder
1/2 tsp. baking soda
1 tsp. salt
1 tsp. cayenne pepper
1/2 cup shredded cheddar cheese
1/4 cup chopped jalapeno pepper (optional)

In a large bowl, beat the buttermilk, eggs and oil. Stir in the remaining ingredients. Mix well and pour into greased muffin cups, or use paper liners and bake at 350 degrees for 30 minutes or until a toothpick comes out clean. Bon appetit!

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Here's a little more bayou boogie, from the Festival Acadiens ,on Saturday, that I uploaded to You Tube. I'd like to dedicate this song to my dear friend, Janine, over at Sniffles and Smiles, who had surgery today. Please visit her wonderful blog and keep her in your thoughts and prayers. Nathan and the Zydeco Cha Chas were rockin' this crowd before the dance area became mud. Hot! Enjoy!!

Nathan and the Zydeco Cha Chas

Cajun Easter Brunch Buffet

With Easter only one week away, I've been planning my Easter brunch buffet for my family and friends. I've been tweaking my buffet menu and I'll be including my family's faves and most guests will be bringing a salad or dessert to share. It will be quite a spread and packed with delectable Cajun favorites, with plenty of Bloody Mary's to go around. Cheers, cher!

This spicy quiche with jalapenos and mushrooms is very popular at my house and I'm sure that it will be at yours, too. Sometimes I add a cup of small cooked shrimp or crawfish tails, which are both also fab! Great with a Bloody Mary or two! Cheers, cher! Bon appetit!

Spicy Creole Breakfast Quiche

1 (9 inch) frozen, (thawed), or homemade deep dish pie shell 
1 cup cooked ham, cubed

1 cup Cheddar cheese, shredded or cubed

1/2 cup chopped onions

1/2 cup chopped bell pepper
1 cup fresh mushrooms, sliced
1 or 2 jalapeno peppers, seeded and chopped
3 tbs.'s fresh parsley, chopped
1 tsp. dried thyme

6 large eggs

3/4 cup half-and-half

1 tsp. Creole  mustard

1 tsp. Creole seasoning,  (for my recipe,  click here)

Salt and Tabasco to taste
2 tbs.'s olive oil

In large skillet, saute the ham, mushrooms, onions,  green peppers, and jalapeno in the olive oil, for 10 minutes. Spread evenly on bottom of  pie shell.

In medium bowl, whisk together the eggs, half-and-half, cheese, mustard, parsley, thyme and Creole seasoning. Add salt and a few shakes of Tabasco, to your taste, and mix well.

Pour over ham mixture. Bake at 350 degrees for 30 to 35 minutes or until a knife comes out clean. Let stand for 10 minutes, before cutting.

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(Click on title to view recipe)

Spicy Cajun Boiled Shrimp w/ Remoulade Sauce

Cajun Crockpot Breakfast Casserole

Creole Deviled Eggs

Cajun Crab Dip (by popular demand)

Creole Shrimp Pasta Salad

Crawfish Jambalaya

Spinach Madeleine

Cajun Baked Ham w/ Sugarcane-Bourbon Glaze

Jalapeno Cornbread Muffins

  





Nanny's Sweet Potato Biscuits

 

And although some of my guests are bringing desserts, I wanted to make my Dad's favorite Easter Cake. One bite of this divine cake and you'll think you're in heaven, cher! Worth the calories!

Pina Colada Bundt Cake

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Lagniappe

I'll be sharing these at ~
Full Plate Thursday @ Miz Helen's Country Cottage 
Show and Tell Friday @ My Romantic Home

And here's a little lagniappe for my wonderful followers. Thanks so much for your continued friendship and support. My recipe for Jalapeno Cream Sauce is (to die for) and great on pasta, crab cakes, and just about anything. Enjoy!

Jalapeno Cream Sauce

1 or 2 jalapeno peppers, seeded and chopped fine
1 tsp. minced garlic
2 tbs. vegetable oil
Salt to taste
1 tbs. Creole mustard
1/3 cup whipping cream
2/3 cup light sour cream

Saute peppers and garlic in medium skillet, in oil over low heat, stirring frequently, for about 4 minutes. Remove from heat and stir in remaining ingredients. Mix well. Makes 1 1/4 cups.

Cajun Bloody Mary's

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Wishing you all a wonderful week and a very Happy Easter! Merci beaucoup for stopping by!

Cajun Thanksgiving Buffet

Almost time for Thanksgiving, ya'll!  After taking requests and deciding on a menu, I wanted to share a few of my family's favorite Thanksgiving "must haves" that I will be preparing and serving at this year's feast. And some guests will be bringing an appetizer or a dessert to share and I'm sure that I'll be adding a few more treats, so stay tuned. All fabulous and guaranteed to please your family and guests, cher! Bon appetit!

 Cajun Thanksgiving Buffet

Spicy Cajun Crab Dip

Creole Sausage Stuffed Mushrooms

Fresh Fruit Platter w/Pina Colada Dip

 





Spicy Cajun Roast Turkey

1 10 to 12 lb. turkey
2 stalks celery, quartered
1 bunch green onions, sliced thin
1 onion, coarsely chopped
2 tsp.'s garlic, minced
Cajun turkey rub to taste (recipe below)
2 to 3 cups chicken broth
4 tbs.'s fresh thyme, chopped and divided
4 tbs.'s fresh parsley, chopped and divided
2 tbs.'s fresh sage, chopped and divided.

Wash turkey inside and out and pat dry with paper towels. Rub entire bird with the Cajun rub, including cavity.

Make a slit under the skin of the breast and stuff with garlic, salt, and half of the herbs. Stuff cavity with celery, remaining herbs, and onions.

Tie legs together, and tuck wings back, dot with butter, and place in a large shallow roasting pan with rack. Add 1 cup of chicken broth to the pan.

Bake in a preheated 325 degree oven for 3 to 4 hours (for unstuffed), and 3 (1/2) to 4 (1/2) hours for stuffed, or until a meat thermometer reaches 180 degrees.

Add more chicken broth, as needed during cooking and baste often with a turkey baster. Remove and discard vegetables in cavity and reserve pan drippings for gravy.

 Let turkey rest for 20 to 30 minutes before carving. Fab!

Cajun Turkey Rub

2 tbs.'s salt
2 tbs.'s onion powder
2 tbs.'s garlic powder
2 tbs.'s paprika
1 tbs. cayenne pepper
1 tbs. black pepper
1 tbs. bay leaves, crushed 
1 tbs. each, dried thyme and sage

Combine all ingredients and mix well. Store in an airtight container and use as needed.

 Mama's Cornbread Dressing

1 (9 inch) cornbread, crumbled

1 lb. lean ground beef
1/2 lb. freshly ground pork
1 (1/2) cups beef broth or stock
1 cup each (onions, bell peppers, and celery), chopped
2 cloves garlic , minced
1/4 cup fresh parsley, chopped
Salt and Tabasco to taste
1 or 2 tbs.'s Cajun seasoning
2 tbs.'s Worcestershire sauce

In a large Dutch oven, season beef and pork with salt and Tabasco, and cook on medium heat till browned. Skim excess oil. Add the chopped vegetables and garlic and stir over medium heat for 10 minutes. Add beef broth or stock, Worcestershire sauce and seasonings, cover and simmer for 1 hour, stirring occasionally.

In a large mixing bowl, combine dressing mix and cornbread and turn into a buttered 11x13 inch baking dish and bake for about 20 minutes or until browned. 

Candied Sweet Potato Casserole

3 lbs. sweet potatoes, peeled and cut into cubes
1/2 cup brown sugar
2 eggs, beaten
1/2 cup evaporated milk
1/3 cup butter, melted
1/4 cup dark rum
1 tbs. vanilla extract
1 tsp. pumpkin pie spice
2 tbs.'s butter





Topping:

1/4 cup flour
1/4 cup brown sugar
1/2 tsp. pumpkin pie spice
2 tbs.'s butter
1/2 cup chopped pecans
2 cups miniature marshmallows

Place sweet potatoes in large pot and cover with water. Bring to a boil and boil for 10 to 12 minutes or until tender. Drain and mash when cooled slightly.

In medium bowl, mix  brown sugar, eggs, evaporated milk, butter, rum, and 1 tsp. pumpkin pie spice. Add to sweet potatoes and mix well with a fork.


Transfer to a 13x9 inch baking dish, dot with 2 tbs.'s butter, and cover with foil. Bake in a preheated 350 degree oven for about 30 to 40 minutes.

Meanwhile, make the topping. In medium bowl, mix flour, brown sugar, and  pumpkin pie spice. Cut in the butter with a fork and mix until crumbly. Stir in half of the pecans and marshmallows.

 




Remove casserole from the oven, and stir gently to blend. Top with remainder of the pecans and marshmallows and bake uncovered for 10 more minutes or until golden brown.

More Sides  (click on links for recipes)

 Creole Rice Dressing 

 Spinach Madeleine

  
 Cajun Corn Casserole 

 

 

Breads

Bacon-Jalapeno Cornbread Muffins 

 

  Nanny's Sweet Potato Biscuits
 

 
Jalapeno Cranberry Sauce 

Pumpkin Chocolate-Chip Cake w/ Praline Glaze

Bananas Foster Cheese Cake

Wishing you all a very Happy Thanksgiving! Merci beaucoup for passing by!

Cajun Christmas Party Preview

Well, it's only 2 weeks till Christmas, ya'll, so I am planning my holiday party menus.  I'll soon be entertaining guests for a gift exchange party and then again on Christmas Eve. I've decided to liven up the menu with some new spicy appetizers and I'll be adding several fabulous seafood dishes to my Christmas Eve buffet, as well. This is what I have so far and they are all sinfully delicious and are sure to please your family and guests. Desserts will be on a separate post. Cest bon, cher! Bon appetit!

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Spicy Creole Crab Balls

1 lb. lump crabmeat, picked over
1/2 cup crushed saltine crackers
1 large egg
1/4 cup mayo
1 tsp. Creole seasoning
1 tsp. Worcestershire sauce
1 tsp. Creole or Dijon mustard
2 tbs.'s chopped bell pepper
2 tbs.'s chopped green onions
Vegetable oil for frying

In a large mixing bowl, mix together the egg mayo, Creole seasoning Worcestershire sauce, and Creole mustard. Add crabmeat and mix gently. Add cracker crumbs evenly. Stir in the peppers and green onions. Form the mixture into 3 inch balls. ( I used a melon scoop) and place on a large cookie sheet and chill for 1 hour. Deep fry at 350 degrees for 2 to 3 minutes or until golden brown. Drain on paper towels and transfer to a serving platter. Serve with my Creole Tartar Sauce. Fab!

Cajun Christmas Party Preview

(click on recipe title to view recipe)

 Cajun Baked Ham w/ Honey-Mustard Bourbon Glaze

 







Appetizers

 
 Bayou Buffalo Wings 

  Shrimp Remoulade
  
 Spicy Cajun Party Meatballs 

 Crawfish Spinach Bread Bowl 



Sides 

Muffaletta Pasta Salad 
  
Seafood Jambalaya

Creole Potato Salad  






Breads

Cranberry-Pecan Muffins

 Jalapeno Cornbread Muffins  

 Grandma's Buttermilk Biscuits

 
 Treats

Bourbon Brownies w/ Praline Icing 

Marguerite's Christmas Cookies 

Eggnog Bread Pudding with Cherry Bourbon Sauce

 

Ultimate Cajun Eggnog 

Frozen Pomegranate Margaritas



Hope that ya'll are enjoying the season!  Merci beaucoup for stopping by! Happy Holidays!