Last Minute Cajun Holiday Faves + Cajun Holiday Drinks

Tis the season for holiday parties and having guests over. In my search for some new appetizers to serve my guests, I recently re-invented this scrumptious Stuffed Muffaletta Bread. Makes a great last minute appetizer and so easy for those busy days. Out of this world, cher! And the Creole Mustard Dip is fab! (recipe below) Bon appetit!

Stuffed Muffaletta Bread w/ Creole Mustard Dip

1 (13.8 oz.) can refrigerated pizza dough
1/2 cup olive salad, drained
1 cup shredded cheese
(combination of provolone, asagio, and mozarella)
1/4 cup each diced deli ham and salami
Red pepper flakes to taste



Unroll the dough and place on a nonstick cookie sheet. Spread the olive salad over the dough, leaving a 1/2 inch edge around the perimeter.

Layer the ham and salami and top with red pepper flakes.Sprinkle the cheese on top of the olive/ meat mixture. Roll from a long edge to about a 3 inch diameter. Bake in a preheated 350 degree oven for about 15 minutes or until golden brown. Let cool for a few minutes and slice into 2 inch slices. Serve with Creole Mustard Dip. (recipe below)

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Creole Mustard Dip

2 cups sour cream
1/4 cup diced onions
2 tbs.'s chopped green onions
1/4 cup Creole mustard
1 tsp. Creole or Cajun seasoning




Mix all ingredients in mixing bowl until well blended. Refrigerate for 2 hours. Stir well when ready to serve and transfer to a dip bowl.

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And for your dessert table, why not try these heavenly Chocolate Chip - Pecan Pie Bars. With over 90,000 views making them the #1 recipe on Cajun Delights for 2013, they're sure to be a hit. Sinfully good, cher and worth the calories.

Chocolate Chip - Pecan Pie Bars

1 (1/2) cups flour
3 tbs.'s flour
3tbs.'s brown sugar
1 stick butter
2 eggs, lightly beaten
1/2 cup light corn syrup
1/2 cup brown sugar
1/2 cup chopped pecans
2 tbs.'s butter
1/4 tsp. salt
1 tsp. vanilla extract
3/4 cup semisweet chocolate chips

Combine flour and 3 tbs.'s brown sugar in medium bowl. Cut in the stick of butter, until crumbly. Press into a buttered 8 x 11 inch baking pan. Bake in a preheated , 350 degree oven for 15 minutes.

In large bowl, combine the eggs, corn syrup, 1/2 cup brown sugar, pecans, 2 tbs.'s butter, vanilla, salt, and chocolate chips and mix well. Pour over baked crust and bake for 20 to 25 more minutes. Cool completely and cut into bars.



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For more of my holiday desserts, click here.

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Cajun Holiday Cocktails

And for a little lagniappe, here are a few of my favorite drinks to serve during the holidays. Enjoy! Cheers, cher!

Cajun Dirty Martini

1 ounce Absolute Peppar vodka

2 ounces vodka, cold
1 dash dry vermouth
2 large jalapeno-stuffed green olives
1 dash olive juice (to taste)
Crushed ice

Mix vodkas, vermouth, and olive juice with ice into cocktail shaker and blend for 15 seconds. Strain into a chilled cocktail glass. Garnish with jalapeno stuffed olive.

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Black Santa Martini

4 ounces coffee liqueur
2 ounces vodka
2 ounces peppermint schnapps
Crushed ice
Mint leaves or peppermint sticks for garnish

Place all ingredients in shaker with ice. Shake for a few minutes and pout into martini glasses. Garnish with mint leaves and/ or peppermint sticks. Serves 2 Out of this world!
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And for the morning after the party!

Cajun Bloody Mary's

Absolute vodka to taste 
64 oz. tomato juice
1 Tbs. Tony's Creole seasoning
1 Tbs. prepared horseradish
1 tsp. steak sauce
1 Tbs. Worcestershire sauce
1 Tbs. Tabasco
Juice of 1/2 lemon

Mix all ingredients and shake well in a clean gallon jug or pitcher.
Garnish with celery tops and olives and small cocktail onions.

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Wishing You All a Very Merry Christmas! 

JOYEAUX NOEL!