Luscious Summer Desserts + A Cajun Food Diary !

Here are two heavenly summertime desserts that will delight your taste buds! So light and delicious, that I really have to control myself or I would eat way too much of these divine treats! A dear friend of the family used to make this cake for us on special occasions, when I was growing up. Very easy and out of this world! Cest bon, cher!

 

 Pineapple Dream Cake
 
1 box yellow cake mix
1 large can crushed pineapple, w/juice
1 pkg. instant French vanilla pudding
1 container " light" cool whip

Make and bake cake, according to package directions. Cool slightly, and poke holes in cake with fork. Pour pineapple w/juice over cake. Make pudding, according to package directions and pour over pineapple layer. Cover and chill until ready to serve. Top with cool whip and serve. 

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And here is one of my all time favorites that my dear godmother passed on to me. It is absolutely sinfully delicious, cher, and is a perfect summer dessert! Enjoy!

Nanny's Strawberry Shortcake

1 cup butter

2 cups sugar
2 1/4 cups sifted flour
1/4 tsp. baking powder
1/8 tsp. salt
3 tbs.'s water
4 eggs
1 tsp. vanilla extract
1 tbs. lemon juice
1 lb. fresh strawberries, washed and sliced in half
Whipped cream

Cream butter and add sugar gradually and mix well. Combine the dry ingredients in a bowl. Add 1 tbs. at a time to the butter and sugar mixture, alternating with water. Beat the eggs lightly in bowl and add vanilla and lemon juice. Stir well and add to the dry mixture. Mix gently and pour into a greased loaf pan and bake @300 degrees for 1 hour or until toothpick comes out clean. Set aside to cool.

Slice cake into eight slices. Place slice on dessert plate, top with whipped cream, then fresh sliced strawberries. repeat. Bon Appetit! Serves 4

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A Cajun Food Diary

It's been a fun couple of days in Cajun country, and the holiday weekend is not over yet! Here are a few pics of the fabulous food that my guests and I have been eating for the last 3 days! You might say that we've been on a seafood binge, getting it while we can!

Stuffed Shrimp and Fried Shrimp

Grilled Shrimp Salad

 

Cajun Fried Catfish Strips

Hot and Spicy Boiled Crawfish

 

Appreciation Cake at Crawfish Boil

And a little something that I cooked. (Crawfish Etouffee)

Click here for recipe for Crawfish Etouffee

 
Hope that ya'll have a wonderful, happy holiday, mon amis!
Happy Memorial Day!

Cajun Shrimp Jambalaya + Weekend Lagniappe

Here's a family favorite that's chocked full of spicy flavor and sure to please! One bite of this mouthwatering dish and you'll know you're in heaven, cher! Serve with BeBe's Potato Salad, (re-posted below) and hot French bread.

1 1/2 lbs.'s medium shrimp,
( peeled and deviened )
1 cup cooked ham, cubed
2 tbs.'s olive oil + 2tbs.'s butter
1 large onion, chopped
1 green bell pepper, chopped
1 bunch green onions, chopped
1/4 cup fresh parsley, chopped
2 tsp.'s minced garlic

1/2 tsp. sea salt
pinch of thyme
1 tbs. or more Creole seasoning
Few good shakes Tabasco
1 tbs. Worcestershire sauce
1 can tomato sauce
3 cups water
1 1/2 cups uncooked rice

Of course, you may want to add a few of your favorite ingredients. Sometimes I reduce the shrimp to 1 lb. and add oysters or crab meat and maybe some fresh chopped tomato or Andouille sausage.The possibilities are endless for this classic Cajun favorite. Enjoy!

Melt the butter and olive oil in a large heavy skillet. Add the salt, onion, bell pepper, garlic, and saute' for 5 minutes. Stir in ham and shrimp, and saute for 10 more minutes. Stir in tomato sauce, Worcestershire sauce, Tabasco, and seasonings, and simmer on low heat for 15 minutes. Add the water and bring to a boil. Stir in the rice, lower heat, and cover, and cook for 20 minutes. Add the parsley and the green onions in the last 10 minutes. Turn heat off and let stand for 10 minutes. Stir gently and serve. Serves 6. Cest bon, cher amis!
Bon Appetit!

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BeBe's Potato Salad

5 lb.'s red potatoes, peeled and chopped
1 tbs. white vinegar
10 eggs
3 tbsp.'s sweet pickle relish w/juice
5 tbs.'s mayo (more, if needed)
2 tsp.'s yellow mustard
1 tbs. Cajun seasoning
Salt to taste
Few drops Tabasco

Fill a large pot with water (3/4) full and add the salt,vinegar, chopped potatoes, and eggs. Bring to a boil and boil for 15 minutes or until potatoes are tender. Drain and cool, and season potatoes with the Cajun seasoning and place in a large bowl. Meanwhile, peel eggs and separate egg whites from yolks. Chop egg whites and add to potatoes. Place yolks in a medium bowl and mash yolks with a fork until fine. Combine mayo, mustard, salt, pickle relish, and Tabasco in small bowl and mix well, then add to the mashed yolks and stir, adding a little more mayo, until the desired consistency is reached. Add to the potatoes, blending gently.

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Weekend Lagniappe

It was a glorious, warm weekend in Cajun country, although a bit quieter than the past few. We went to Dwight's to eat some boiled crawfish. We started off with an appetizer, Fried Alligator Bites. Then we ordered 20 lbs., (5 lbs. per person), of hot and spicy boiled crawfish! And when I tell you that these hot and spicy, delectable crawfish were fabulous, then you know that I mean it, cher!