Cajun Mother's Day Faves + Bayou Boogie

Every year I look forward to having breakfast in bed on Mother's Day,  prepared by my sweet, darling son. It is so nice to sleep in and wake up to a fabulous breakfast. Here are a few of my Mother's Day faves that I guarantee will make your Mother's Day celebration over-the-top, cher!
Bon Appetit and Happy Mother's Day!

Southern Mimosa's and Cajun Bloody Mary's
Cheers!

Mimosa Cheesecake Mini Cupcakes

1 box French vanilla cake mix
1 box cheesecake flavor instant pudding
3/4 cup champagne
1/2 cup orange juice
1/3 cup vegetable oil
3 eggs
1 teaspoon grated orange peel
3 drops orange food coloring

 Heat oven to 350 degrees F. Place mini paper baking cups into mini muffin pan. Mix all ingredients with electric mixer on low for 30 seconds, then on medium for two minutes. Divide batter evenly into baking cups, filling  2/3 full. Bake 13-15 minutes until toothpick inserted in center comes out clean. Makes 24

Frosting

6 cups powdered sugar
1/2 cup butter or margarine, softened
3 tablespoons champagne
3 tablespoons orange juice

In a large bowl, beat ingredients with electric mixer on medium speed until smooth and creamy. Top cupcakes with frosting using a pastry bag and garnish with an orange slice. Fab!

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(Click on title to view recipe)

 French Market Beignets

Croissant French Toast w/ Strawberry Syrup 

Creole Brunch Casserole w/ Bacon Cheese Grits and Cornmeal Biscuits

I am sharing these at ~

Southern Sundays @ A Slice of Southern

Sunday Showcase @ Under the Table and Dreaming

See Ya in the Gumbo @ Ms. EnPlace 
Strut Your Stuff Saturday @ Six Sister's Stuff

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Bayou Boogie

I've had a request for another video by Andre Thierry and Zydeco Magic. Here is a little clip of this hot as Tabasco band rockin' the crowd at Festival International. Let the good times roll, cher!



Wishing all of you a very Happy Mother's Day! Merci beauoup for coming by!

A Fabulous Cajun Breakfast

It was another great weekend in Cajun country with lots of fun activities and weekend guests. I wanted to make a special breakfast for my guests and prepared this delicious, savory bread pudding.This wonderful breakfast treat can also be made the night before, and popped into the oven in the morning and goes very nicely on a brunch buffet, too. Cest bon, cher! Enjoy!

 Cajun Breakfast Bread Pudding

1 (15 oz.) loaf French or Artisan bread, torn into 1 inch pieces

6 strips bacon, fried crisp and crumbled, divided

1 cup cooked ham, cubed

8  large eggs

3 1/2 cups milk

2 tbs.'s butter

1/2 cup each onions and bell peppers, chopped

1/2 cup fresh mushrooms. sliced

2 cloves garlic, minced 

1 or 2 jalapenos, seeded and chopped

1 tbs. fresh thyme leaves, chopped, or 1 tsp. dried thyme

1 tsp. salt

1/2  tsp. cayenne pepper

1/2 tsp. black pepper

1/2 cup mozzarella cheese

1/2 cup grated Parmesan cheese

In large skillet, saute the ham, onion, bell peppers, mushrooms, jalapenos, and garlic, in the butter, until soft.  In large bowl, whisk together the milk, eggs, thyme, salt, and pepper. Add Parmesan cheese, and mix well.  Pour over bread pieces, add half of the bacon, and mix well. Transfer to a buttered 13x9x2 inch baking dish and cover with foil. Refrigerate for at least 2 hours or overnight. Bake @ 350 degrees, uncovered for 40 45 minutes. Sprinkle with mozzarella cheese and remaining bacon and bake for another 5 to 10 minutes. Divine! Bon appetit!

I also whipped up some Croissant French Toast w/ Strawberry Syrup.
Click here for recipe.

And some Jalapeno Hash Browns. Click here for recipe.

And  a batch of Grandma's Buttermilk Biscuits. Click here for recipe.

And lots of hot "Holiday Jazz", Community Coffee! Click here to order.

Hope that you all have a wonderful week, filled with happy times and fun! I'll be sharing some holiday recipes soon, so stay tuned! Merci beaucoup for stopping by, and remember to let the good times roll!, cher!

Croissant French Toast w/ Strawberry Syrup + A Cajun Waltz

Since I have guests for the weekend, I wanted to make something special for breakfast this morning. With fresh Louisiana strawberries in abundance, right now, I decided to make this heavenly recipe , that I have adapted from "Southern Living, "40 Years of Our Best Recipes, 2007". Definitely one of my favorites! Oh cest bon, cher! Enjoy!

   
Croissant French Toast w/Strawberry Syrup

4 large day old croissants
2 large eggs
3/4 cup half and half, or milk
1 tsp. vanilla extract
1 tsp. cinnamon

2 tbs.'s powdered sugar

Slice croissants in half, lengthwise. In shallow pan, whisk together half and half, or milk, eggs, cinnamon, and vanilla. Dip croissant halves into mixture, coating well. Melt 1 tbs. butter in a large nonstick skillet, over medium heat. Add 4 croissant halves and cook for 2 minutes on each side or until golden brown. Repeat with the remaining butter and croissant halves. Sprinkle with powdered sugar and top with Fresh Strawberry Syrup. (recipe below) and perhaps a bit of whipped cream.

 Fresh Strawberry Syrup

1 pound fresh strawberries, sliced
3/4 cup sugar
2 tbs.'s light corn syrup
1/4 cup orange juice

 


Combine all ingredients in saucepan. Stir and let stand until sugar dissolves. Bring to a boil, then cook over low heat, for 5 minutes, stirring occasionally. Serve over French toast. Divine!



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I've received a request for a Cajun Waltz and here is a little clip that I took of the High Performance Band, swaying the crowd at Festival International de Louisiane, in April. Hope that ya'll are having a fabulous, fun filled, summer weekend! Merci beaucoup for stopping by!

High Performance Band