On the first full weekend of November, every year, my hometown of Abbeville, La., hosts the Giant Omelette Festival. The Confrerie of Abbeville, along with chefs from all over the world, will be cooking the famous, 5,000 egg/ crawfish omelette in a 12 ft. skillet, in downtown Abbeville! This year's 25th annual festival will be held on Saturday, Nov. 7th and Sunday, Nov. 8th. It will have a stellar entertainment line-up, including Joel Martin and Da Classics, Feufollet, plus Grammy nominee, Al Berard and the Berard Family Band and many more! Gonna be a whole lotta dancin' going on! And in addition to the giant omelette, there will be 10 other fabulous Cajun food booths, including my favorite, "Lena's Cajun Seafood", with her Crawfish, Shrimp, and Crab Fettuccini. Out of this world! There will also be a fabulous arts and crafts show in Magdelan Square. Get out and take a ride to Abbeville and experience this great festival, for yourself. You'll be so glad you did! Let the good times roll, cher! Click here for a full schedule.
Pumpkin Cheesecake
Speaking of sinfully good, luscious desserts, here is a recipe that I love to make for my Dad's birthday, which is coming up this Sunday, on November 8th. It is one of his favorite desserts and only the best will do for Dad's 88th birthday party! He says that this cheesecake is so good that it should be declared sinful and should be against the law!Pumpkin Cheesecake
1 (15 oz.) can or 2 cups fresh pumpkin, strained1 - 1/2 cups graham cracker crumbs, (crushed fine)
5 tbs.'s melted butter
2 tbs.'s sugar
2 (8 oz.) pkg.'s cream cheese, softened
1 cup brown sugar
1/4 cup flour
1/4 tsp. salt
1 1/2 tsp.'s pumpkin pie spice
1 tsp. vanilla extract
3 eggs, lightly beaten
Crust
In large bowl, stir together, graham cracker crumbs, butter, and 2 tbs.'s sugar. Mix well and press mixture onto bottom and about 1 inch up sides of a 9 inch springform pan. Bake 5 minutes @ 350 degrees, then set aside to cool. Then chill until ready to use.
Note: I have also used chocolate graham crackers for this recipe.
Filling
In large bowl, beat cream cheese with an electric mixer until well blended and smooth. Gradually add sugar and mix until smooth. Mix in pumpkin, flour, pumpkin pie spice, and continue mixing until well blended. Mix in the eggs, one at a time, mixing well, after each one. Scrape bowl and beat in vanilla extract. Pour filling into pie crust and sprinkle evenly with topping and place springform pan on a cookie sheet. Bake for 30 minutes @ 350 degrees. Lower heat to 325 degrees and continue to bake for 10 to 15 minutes.
Topping
1/2 cup pecan pieces
1/2 cup graham cracker crumbs
2 tbs.'s brown sugar
Mix together and sprinkle over top of the filling before baking.
Divine, cher! Absolutely, divine! Bon Appetit!
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