Cajun Holiday Appetizers

Tis the season for holiday parties in Cajun country and here are a few of my all time favorite, party appetizers. Every year, I love to have a casual appetizer buffet for friends and family for our annual Christmas gift exchange. A dear friend of mine gave me this fabulous shrimp recipe and I just had to share it with ya'll. It's out of this world and is perfect for your holiday party or buffet. The sauce is so good that I could drink it! Enjoy!

Margarita Shrimp Cocktail

4 cups water
2 tbs.'s salt
1 cup white wine
2 tbs.'s fresh lime juice
3 or 4 tbs.'s Cajun seasoning
3 bay leaves
2 lb.'s medium shrimp, unpeeled with heads removed
 

 Place the first 6 ingredients in a large stock pot  and bring to a boil. Boil for 5 minutes. Add shrimp and boil for 5 more minutes. Cut heat off, cover and let steep for 15 minutes. Remove shrimp and allow to cool.

Peel shrimp, leaving tails on, and place in a large bowl. Meanwhile make sauce.

Sauce  
1/2 cup orange juice
1/2 cup ketchup
1/4 cup fresh cilantro
1/4 cup lime juice
1/4 cup lemon juice
2 tbs.'s tequilla
1/2 tsp. salt
1/4 tsp. cayenne pepper
Few shakes Tabasco

Combine all ingredients in bowl and mix well. Add cooked shrimp and stir to coat.

Dip rims of Margarita glasses in salt. Place 6 shrimp in each glass and spoon a little extra sauce over shrimp and garnish with lemon and lime slices Fab!
 ^^^^^^
Creole Crock Pot Meatballs

1/2 lb. ground pork
1 (1/2 lbs.) ground beef
1/4 cup evaporated milk
1/2 cup seasoned breadcrumbs

1 egg, beaten
1 tbs. Worcestershire sauce
1 onion, finely chopped
2 tsp.'s garlic, minced

1 or 2  jalapenos, seeded and chopped
2 tbs.'s fresh parsley, finely chopped
1 or 2 tbs.'s Creole seasoning
Salt and Tabasco to taste

In medium bowl, combine eggs, milk, breadcrumbs, and Worcestershire sauce. In large separate bowl, combine meat with all remaining ingredients. Combine the egg mixture with the meat and mix gently, but well.

Shape mixture into 2 inch balls. Arrange meatballs in baking pan and bake @ 350 degrees for 20 to 25 minutes, turning once halfway. Drain and place in crock pot on warm. Meanwhile make sauce.
Sauce   
1 bottle chili sauce
1/4 cup white vinegar
1 tbs. Creole mustard
1/2 cup brown sugar
1/2 cup pepper jelly
 (or your favorite jelly)
Few shakes Tabasco 
1/2 cup beer
2 tbs.'s Liquid Smoke
  
Combine all ingredients in saucepan and bring to a boil. Reduce heat and simmer for 20 minutes. Pour over meatballs and coat well. Serve in crock pot to keep warm. Sinfully good!

 ^^^^^^
Spicy Creole Deviled Eggs

8 hard boiled eggs
1/4 cup Miracle Whip Salad Dressing or mayo
2 green onions, including tops, chopped 
1 tbs. chipotle chilies in adobo sauce, chopped fine
Salt to taste
Paprika for sprinkling


Peel eggs and cut in half lengthwise. Scoop yolks out and place in mixing bowl and mash yolks with a fork. Combine Miracle Whip, onions, chilies and salt in separate bowl and add to the mashed yolks and mix well.

 Fill egg whites with yolk mixture and sprinkle with paprika. Divine!     
 ^^^^^^

And here are a few more. Click on title to view recipe.

 Mini Creole Crab Cakes

 








Bayou Buffalo Wings w/ Smoky Blue Cheese Dip

 

Crawfish Dip w/ Mini Crossaints

Hot Spinach and Artichoke Dip w/ Pastry Shells

All sinfully delicious, cher!  Hope ya'll are having a fabulous week.

Merci beaucoup for stopping by!

Bon appetit!

Cajun Breakfast Faves + Bayou Boogie

Here are a few of my favorite breakfast recipes that I am planning on preparing for out of town guests during the holidays. Yes, Christmas is really less than one month away, but these scrumptious breakfast treats are fab anytime. All divine and guaranteed to please your family and guests, cher.
Bon appetit!

Cajun Bloody Marys

Vodka to taste 

64 oz. tomato juice
1 tbs. Tony's Creole seasoning
1 tbs. horseradish
1 tsp. A-1 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 and serve in a pitcher with your favorite garnishes .

^^^^^^^
Cajun Brunch Casserole 

6 croissants, torn into 1 inch pieces

8  strips bacon, fried crisp and crumbled, divided

1 cup cooked ham, cubed

8  large eggs

2 cups milk

3 tbs.'s butter

1 onion, chopped
1 bell pepper, (any color), chopped

2 cloves garlic, minced
1 or 2 jalapenos, seeded and chopped

1 tbs. Cajun seasoning

1 tsp. dried thyme
2 cups shredded cheddar cheese, divided

In large skillet, saute the onion, bell peppers, and garlic, in the butter, for 5 minutes and set aside. Meanwhile, tear croissants into bite sized pieces in large bowl.

In large bowl, whisk together the milk, eggs, Cajun seasoning, and thyme. Add 1 cup of the  cheese and mix well.  Pour over bread pieces, add the veggie mixture, ham, and half of the bacon, and mix well.

Transfer to a buttered 13 x 9 inch baking dish and bake in a preheated 350 degrees, uncovered for 30 to 40 minutes. Sprinkle with more cheese and remaining bacon and bake for another 5 to 10 minutes.

 ^^^^^^
Jalapeno Cheese Biscuits

2 cups all-purpose flour
2 tbs.'s sugar
1/4 tsp. salt
1/4 tsp. cayenne pepper
1 tbs. baking powder
1/2 cup (1 stick cold unsalted butter)
1 jalapeno, seeded and chopped
3/4 cup shredded Cheddar cheese
1 (1/4) cups heavy whipping cream

Spray a baking sheet with cooking spray. Sift the dry ingredients into a mixing bowl. Cut the butter in 1/2-inch pieces. Using your fingertips, rub the butter and flour mixture together until it resembles a coarse meal; add the jalapenos and cheese. Add the cream and mix with your hands. When barely combined, turn out onto a lightly floured board and knead just enough to bring the dough together. Roll out to a 1-inch thickness. Cut with a floured 1 1/2- to 2-inch cutter. Arrange in a single layer on the prepared baking sheet. Bake in a preheated 375 degree oven, in the center of the oven,  for 10 to 12 minutes or until golden.

^^^^^^
And my absolute fave! Yum! Click on title to view recipe.

Praline French Toast

^^^^^^
I'll be sharing these @

Hodgepodge Friday @ It's a Hodgepodge Life
Strut Your Stuff Saturday @ Six Sister's Stuff 
See Ya in the Gumbo @ Ms EnPlace

^^^^^^ 
Bayou Boogie

Here's another little clip that I took at Festival Acadiens in October of one of my favorite bands. Wayne Toups and Zydecajun were really rockin' the crowd and there was a whole lot of nitty gritty dancin' going on. Crank it up for this one and let the good times roll, cher!

 Hope you are all having a fun and fabulous week! Merci beaucoup for coming by!

Decadent Holiday Desserts

With Thanksgiving only a few days away, I am putting the finishing touches on my dessert menu. I am making all of my family's faves and they are so sinfully delicious that they are sure to be a hit at your house too. Here are a few totally decadent desserts that will be gracing my dessert table and I'm sure that I'll be adding a few more before it's all over. Worth every calorie, cher! Enjoy!

Kahlua Fudge Cake w/ Kahlua Fudge Frosting

2 cups flour
2/3 cup unsweetened cocoa powder
1 1/4 tsp.'s baking soda
1/4 tsp. baking powder
1/2 tsp. salt
2/3 cup butter at room temperature
1 2/3 cup sugar
3 large eggs
1 tsp. vanilla extract
1 1/2 cups milk
1/4 cup Kahlua


Preheat oven to 350 degrees. Grease cake pans with butter and dust with flour. Mix the 2 cups flour, cocoa, baking soda, powder, and salt until well blended. Beat the butter, sugar, eggs, and vanilla, in large bowl with electric mixer until fluffy. 

Gradually add the flour mixture, alternating with milk, until blended. Stir in the Kahlua. Pour into prepared pans, (I used a bundt pan) and bake for 25 to 30 minutes or until toothpick comes out clean. Cool for 10 minutes, then remove from pans, and cool completely, before frosting.

Kahlua Fudge Frosting

2 cups confectioner's sugar
1/2 cup cocoa
1/4 tsp. salt
1/2 cup milk
1/2 cup butter, softened
1 tsp. vanilla extract
 2 tbs.'s Kahlua

Combine first three ingredients in heavy saucepan and stir in milk. Add butter and bring to a boil. Cook and stir over medium heat for 2 minutes. Remove from heat and add vanilla and Kahlua and beat on low with an electric mixer, until desired consistency. Frost cooled cake.

^^^^^^
Pumpkin-Pecan Bread Pudding w/ Praline-Bourbon Sauce

1 (1/2) cups evaporated milk

1/2 cup each, white sugar and brown sugar

1 tsp. pumpkin pie spice

1 tsp. cinnamon

4 eggs, lightly beaten

1 (15 oz.) can pumpkin

1 tsp. vanilla extract
1/2 cup chopped pecans

1 loaf "day old" French bread, torn into pieces

Whisk together the first seven ingredients, in large bowl. Add bread and mix well to coat. 
Spoon into a buttered 9x13 baking dish. Place into a larger baking pan, filled with 1 inch of water.

Bake in a preheated 350 degree oven, for 35 to 40 minutes or until a knife comes out clean. Cover with foil if the top becomes too browned. Serve with Praline-Bourbon Sauce. (recipe below)

Praline-Bourbon Sauce 

1 cup chopped pecans
1 cup light brown sugar
1 small can evaporated milk
4 tbs.'s butter
1 tsp. vanilla extract
2 tbs.'s bourbon, (optional)

Melt butter in saucepan, and then add brown sugar, milk, and pecans. Bring to a boil and lower heat and simmer for 5 minutes, stirring often. Remove from heat and stir in bourbon. Serve warm over bread pudding. 

^^^^^^
And here are a few other scrumptious desserts that I will be serving.  Fab!

Click on titles to view recipes.

Creole Pecan Pie

Bananas Foster Cheesecake

Chocolate Chip-Pumpkin-Nut Bread

 Bon appetit!

I'll be sharing these @ 
Full Plate Thursday @ Miz Helen's Country Cottage 

Wishing all of you a blessed and very Happy Thanksgiving! Merci beaucoup for coming by!

Cajun Roast Turkey w/ Cornbread Oyster Stuffing + Thanksgiving Sides

It's that time of year again to begin planning my Thanksgiving menu. I like to look through my stash of treasured recipes handed down from my dear mother and grandmother and create a menu that honors them, but also includes a few of my own as well. Here is what I have so far and I'll be adding more, so stay tuned.  Out of this world and sure to please your family and guests. Cest bon, cher!

Cajun Roast Turkey w/ Cornbread Oyster Stuffing

1 10 to 12 lb. turkey
2 stalks celery, quartered
1 bunch green onions, sliced
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 and 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. dried sage
1 tbs. dried thyme

Combine all ingredients and blend well.

^^^^^^
Click on Title to View Recipes

Cornbread Oyster Stuffing

Nanny's Praline-Sweet Potato Casserole 

String Bean Casserole

Jalapeno Cranberry Sauce

Mama's Sweet Potato Biscuits

Bon appetit!

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

^^^^^^
More Festival Fun

Here's a little clip that a friend of mine took at Festival Acadiens in October. Wayne Toups and ZydeCajun were reving it up and the crowd was going wild. Lassier les bon temps rouler, cher!



Hope that ya'll have a wonderful, fun week. Merci beaucoup for stopping by!

Spicy Sausage Cheese Bread + Bayou Boogie

Here's one of my family's favorite snack breads and it is perfect as an appetizer, while watching football, or just for when you're in the mood for a sinfully delicious snack. It is very easy to make and will delight your guests. Out of this world, cher! Enjoy!

Spicy Sausage Cheese Bread

4 cups self-rising flour
1 (1/3) cups milk
1 lb. Andouille sausage, (or other smoked sausage), sliced thin
6 slices bacon, fried crisp, drained, and crumbled
4 cups shredded cheddar cheese
1/4 cup jalapeno slices, (jarred variety)
1 tsp. garlic powder
1 tsp, salt
1/3 cup each of green onions,  green bell peppers, and onions, chopped


Saute the sausage in a large skillet until browned, about 10 minutes. Add the green onions, peppers, onions, seasonings, and jalapenos, and saute for 5 more minutes.

 In large bowl, combine the dry ingredients. Add milk and mix until moistened.

Add the sausage-veggie mixture and the cooked and crumbled bacon and mix thoroughly. Spray a pull apart bread pan or a 13x9 baking pan with cooking spray and spread dough evenly in pan. Bake in a preheated 425 degree oven for about 25 minutes . Fab!

^^^^^^
 For a few of my Cajun Halloween Treats,  click here.

^^^^^^
Bayou Boogie

Here's another little clip that I took at Festival Acadiens of Steve Riley and the Mamou Playboys rockin' the crowd. Crank it up for this one and let the good times roll, cher!



^^^^^^
I would like to extend a warm welcome and thanks to my new followers. I am so happy to have ya'll along as well as my old friends.  I have been recovering from the emergency eye surgery that I had in September, and have not been able to see my computer very well until now.  Please leave a comment so I can return the visit and the follow. Hope ya'll have a wonderful week and a very Happy Halloween! Merci beaucoup for stopping by!

Pumpkin-Praline Squares w/Bourbon Whipped Cream + Festival Fun

Fall is in the air in Cajun country and it's that time again for all things pumpkin. These scrumptious praline-pumpkin squares are just heavenly and are a perfect ending to any meal or whenever you just want a little something sweet. And so easy for those busy days. Cest bon, cher! Enjoy!

1 (15 oz.) can pumpkin
1 (12 oz. can evaporated milk
3 eggs
1 tsp. vanilla or almond extract
1 cup sugar
2 tsp.'s pumpkin pie spice
1 box yellow cake mix
1 1/2 cups chopped pecans
3/4 cup butter, melted

In medium bowl, beat pumpkin, milk, eggs, vanilla extract, pumpkin pie spice,  and sugar, with wire whisk, until fluffy. Pour into a greased 13 x 9 inch baking pan.

Sprinkle cake mix evenly over pumpkin mixture. Sprinkle pecans over cake mix. Pour melted butter evenly over top. Bake in a preheated 350 degree oven for 50 minutes or until a knife comes out clean.

Cool and cut into squares and serve with my Bourbon Whipped Cream, recipe below. Fab!

Bourbon Whipped Cream

1 pint heavy whipping cream

1/4 cup confectioners sugar
1/2 tsp. vanilla extract
1 tbs. bourbon

Mix the wet ingredients in a medium bowl. Whisk in the confectioners sugar. Whip the mixture with an electric mixer until raised peaks form. (about 4 minutes)
Great on everything!

^^^^^^
Festival Fun

We had an absolute blast yesterday,  at the 30th annual Festival Acadiens et Creole, in Girard Park. Here's a little clip that I took of the fabulous "Feufollet" rockin' the crowd at the Ma Louisiane stage. Crank it up for this one cher, and let the good times roll! Merci beaucoup for coming by!

Cajun Muffaletta Casserole + Moving Break

Here's a favorite Cajun sandwich, turned into a scrumptious casserole. The delectable combination of flavors go together like bread and butter is sure to please your family and guests.  Perfect with my Garlic-Herb Bread, (recipe below), and a nice glass of wine. Cest bon, cher! Enjoy!

Cajun Muffaletta Casserole

1 lb. penne pasta
1/2 lb. grated Mozzarella cheese
1/2 lb. grated Parmesan cheese
1/2 lb. smoked ham, chopped into thick strips
1/2 lb. genoa salami, chopped into thick strips
1 cup olive salad mix, (I used Boscoli)
1 small can, sliced black olives, drained
 Cajun seasoning to taste

Cook pasta according to package directions, drain, rinse, and allow to cool. Combine the cheese in a medium bowl. Place pasta in large mixing bowl and add ham, salami, olive salad mix, Cajun seasoning, and half of the combined cheese.  Place in a greased casserole dish and top with remaining cheese. Bake in a 350 degree oven for 15 to 20 minutes until bubbly and cheese melts. Sinfully good!

^^^^^
 Garlic-Herb Bread

1/2 cup butter, softened

2 tbs.'s fresh parsley, chopped

1 tsp. dried thyme

1 1/2 tsp.'s minced garlic

1/2 tsp. salt

1/2 tsp. Cajun seasoning

1 (16 to 18) ounce French baguette

In small bowl, combine butter, parsley, garlic, salt, and Cajun seasoning. Slice baguette into 1 1/2 inch slices, without cutting through bottom. Spread butter mixture evenly in between slices. Wrap baguette in heavy duty foil and bake in a preheated 350 degree oven for about 15 minutes. Fab!

I'm sharing these at ~

Full Plate Thursday @ Miz Helen's Country Cottage

^^^^^
Moving Break 

I'll be taking a short blog break to move into a larger place. After not moving for a few years, it is proving to be quite a challenge. You really don't realize how much stuff you have until you move. When I return, I will be sharing some delicious Fall recipes and the Fall Festival season in Cajun country will be starting soon, so there will be lots of new videos as well. Merci beaucoup for stopping by!

Crockpot Stuffed Bell Peppers + Merci Beaucoup!

Here's a family fave that is so easy and is perfect for those busy days. These peppers are bursting with flavor and they are a great way to use up all of those bell peppers from the garden. Enjoy!

6  bell peppers, any color
1-1/2 lbs. lean ground beef or pork
1 cup cooked rice
1 onion, chopped
1 bell pepper, chopped
2 tsp.'s minced garlic
1 tbs. Cajun seasoning
1/4 cup  fresh parsley
1 (16 oz.) can chopped tomatoes
2 (8 oz.) cans tomato sauce
Few shakes Tabasco
1 tbs. Worcestershire sauce

 Brown ground beef or pork in heavy skillet and drain excess oil. Add tomatoes, onion, and garlic, and parsley, and saute and stir for 10 minutes. Transfer to a large mixing bowl and add rice and seasoning,  and mix well.

Stuff bell peppers and arrange them in a large crock pot that has been sprayed with cooking spray.
Place tomato sauce in a small bowl and add a few shakes of Tabasco and Worcstershire sauce, and mix well.  Pour tomato sauce over peppers. If desired, add 1 cup of shredded cheese to the peppers in the last 30 minutes of cooking time. Cook on low for 6 to 7 hours or on high for 3 to 4 hours.

Fab! Serve with a big salad, and my Bacon-Jalapeno Cornbread Muffins. Click here for the recipe.

I am sharing these at ~

Southern Sundays @ Slice of Southern

 Merci Beaucoup

I'd like to thank all of you who have sent kind wishes and prayers our way, before, during, and after Hurricane Issac. I am happy to say that we have received minimal damage from wind and rain during this storm, so far, here in Lafayette, but Issac is not finished yet!  More rain and wind are predicted for tomorrow, so the situation can change at any time. So please continue to pray for the entire gulf coast. Many thanks in advance and merci beaucoup for stopping by!

Cajun Seafood Pasta Salad + A Cajun Waltz

Here's a Cajun fave that is out of this world and is just perfect on a warm summer evening. The succulent seafood and spicy jalapeno dressing make this salad rock with flavor. Guaranteed to please your family and guests, cher, and have them coming back for more. Serve with a fresh garden salad, French bread, and a nice glass of wine, for a great summer meal. Bon Appetit!

Cajun Seafood Pasta Salad

1 lb. medium shrimp, peeled and deveined
1/2 lb. peeled crawfish tails, if available
1/2 lb. lump crab meat
5 strips bacon, cooked, drained, and crumbled
2 tbs.'s olive oil plus more for drizzling
1 onion, diced
1 bell pepper, (any color) chopped
2 tsp.'s minced garlic
1 tsp. Cajun seasoning
1 tsp. Cajun seasoning
1/4 cup fresh parsley, chopped
1 pkg. small pasta shells 
Jalapeno Ranch Dressing (recipe below)

Cook pasta according to package directions, drain, rinse,  and place in large bowl. Drizzle with olive oil, and add 1 tsp. Cajun seasoning. Mix well and set aside. In large skillet, saute seafood, garlic, Cajun seasoning, and parsley, for about 10 minutes to 15 minutes, stirring frequently. Remove from heat, cover, and allow to cool for 15 minutes. Meanwhile make the dressing. Add seafood mixture to pasta bowl and mix well.

Jalapeno Ranch Dressing

1 1/4 cups, no-fat buttermilk 

3/4 cup light mayo

1 tsp. Creole mustard

2 tsp.'s white vinegar

2 tbs.'s lemon juice

1 tsp. crushed garlic

1 jalapeno pepper, seeded and chopped

1 tbs. fresh parsley, minced

1 tsp. Cajun seasoning

Salt to taste

Whisk ingredients together in the order given, in a mixing bowl. Pour over seafood pasta mixture, top with bacon bits, mix well, and chill until ready to serve. Fab! Enjoy!

^^^^^^^
A Cajun Waltz

Here's a little clip that I took of the crowd enjoying a Cajun waltz at last year's Festival Acadiens. This wonderful festival will take place on October 12, 13, and 14, 2012,  for those of you who may want to make your reservations, now. Three days of non stop Cajun and Creole music, food, and fun. For a complete schedule, click here. Let the good times roll, cher!



I'd like to extend a warm welcome to all of my new followers and many thanks for following. Hope that you will enjoy the recipes and music. Please leave a comment so that I can follow you back. Hope that you're having a wonderful, fun weekend! Merci beaucoup for stopping by!

Chocolate Chip Bread Pudding w/ Kaluha Fudge Sauce + Bayou Boogie

Here's a family fave that is out of this world and is sure to please your family and guests. Luscious chocolate chip bread pudding topped with a sinful Kahlua fudge sauce and a scoop of ice cream, make this a perfect summertime treat. When I tell you that it's heavenly, then you know that I mean it, cher! Enjoy!

Chocolate Chip Bread Pudding w/ Kahlua Fudge Sauce

1 lb. cubed day old French bread (6 cups)

1 cup sugar 

4 large eggs 

1 tsp. vanilla extract 

3 cups milk 

1 1/4 cups chocolate chips

1 cup chopped pecans

Spray a baking dish (9 x 11 inch) with Baker's Joy and line with  French bread cubes. In medium mixing bowl, beat together sugar and eggs, until light and fluffy. Add milk and vanilla and beat until combined. Pour over bread cubes and let soak for 30 minutes.

Stir in chocolate chips and pecan pieces until evenly dispensed throughout the bread pudding. Place in a larger baking pan filled with 1 1/2 inches of water and  bake in a preheated 350 degree oven, for 45 to 50 minutes or until a knife comes out clean.

 

Kahlua Fudge Sauce

1 cup heavy cream or half and half
1/4 cup sugar 

1/2 cup Kahlua

2 tbs.'s cornstarch 

1 tbs. water

In a small sauce pan, heat heavy cream, sugar and Kahlua over  medium heat. Combine cornstarch and water and mix until cornstarch is dissolved. Whisk into cream mixture and stir until thickened. Top individual servings of bread pudding with sauce and a scoop of ice cream, and maybe a little whipped cream, topped with a cherry. Yum!

I'll be sharing this at ~

Southern Sundays @ A Slice of Southern 
Potpourri Friday @ 2805

^^^^^^
 And here's another one of my favorite summertime, bread pudding desserts,  Blueberry Bread Pudding w/ Lemon Sauce. Click here for the recipe. Fab!

^^^^^^

Bayou Boogie

Here's a little clip of one of Cajun country's favorite dance bands playing a fast two step.. Steve Riley and the Mamou Playboys were really rockin' the crowd at this year's Gator by the Bay Festival. Crank it up for this one, cher, and let the good times roll!

 Hope that ya'll are having a super summer weekend! Merci beaucoup for coming by!