Special Father's Day Desserts

It's almost time for Father's Day and since my Dad has quite a sweet tooth, I'll be busy making some special desserts for him. When I asked him which desserts he wanted for his special day, he said to surprise him. Here is a recipe for a sinfully good cheesecake, topped w/ Reese's peanut butter cups (his favorite candy), and chocolate bourbon sauce, and some heavenly cupcakes with coconut and pineapple, (his faves) that are sure to please your family and guests too. And when I tell you that they are both out of this world, then you know that I mean it, cher. Bon appetit!

Peanut Butter Cheesecake w/ Chocolate Bourbon Sauce

Crust

1 (1/4) cups graham cracker crumbs
1/4 cup sugar
1/4 cup Oreo cookies, crushed
3 tbs.'s butter, melted

6 tbs.'s peanut butter, melted
3/4 cup creamy peanut butter




Filling

3 (8 oz.) pkg.'s cream cheese, softened
1 cup sugar
1 cup sour cream
1 tsp. vanilla extract
3 eggs, lightly beaten

1 bag of peanut butter cups, chopped and divided
1 cup chocolate bourbon sauce (recipe below)

Combine the cracker crumbs, sugar, cookie crumbs, and butter in large bowl. press into bottom  and up 1 inch the side of a greased 9 inch spring form baking pan. Place on a larger baking sheet and bake in a preheated 350 degree oven for 7 to 9 minutes. Cool on a wire rack for 10 minutes.  Heat the peanut butter in the microwave for 30 seconds on high and spread over crust.

In large bowl, beat cream cheese and sugar until smooth. Beat in sour cream and vanilla. Add eggs and beat on low speed until combined. Spread filling over peanut butter layer and top with half of the peanut butter cups . Return pan to baking sheet and bake at 350 degrees for 55 to 60 minutes or until set. Cool for 1 hour and top with chocolate bourbon sauce and remaining peanut butter cups and chill.

 Chocolate Bourbon Sauce

1/2 cup whipping cream
1 cup chocolate chips
1 tbs. bourbon

In small saucepan, bring the whipping cream to a boil over medium high heat. Remove from heat and stir in chocolate chips and bourbon and stir until melted.

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 Coconut Dream Cupcakes

1 box white cake mix

1 small pkg. instant coconut pudding

1/4 cup vegetable oil

1/2 cup water

4 eggs

1/3 cup cream of coconut

1 can (8 oz.) crushed pineapple, undrained

1 cup flaked coconut
Pineapple chunks and maraschino cherries for garnish

In large bowl, mix together with electric mixer, cake mix,  pudding, oil,  water, eggs, and rum for 2  minutes on medium speed. Stir in pineapple and mix well.

Fill lined muffin cups with batter, 3/4 full. Bake in a preheated 350 degree oven for 20 to 25 minutes. Cool completely before frosting, recipe below.

Coconut Rum Frosting

3 oz.'s cream cheese

3 tbs.'s butter, softened
1/3 cup confectioner's sugar
3 tbs.'s cream of coconut
1 tbs. rum
1/3 cup sweetened grated coconut




Combine all ingredients in a medium bowl and beat well until desired consistency is reached.  Frost cupcakes and garnish with more grated coconut,  pineapple chunks, and maraschino cherries.

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 I am sharing these at ~
See Ya in the Gumbo @ Ms enPlace

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Wishing all of you wonderful Dad's, a funtastic weekend and a very Happy Father's Day! Merci  beaucoup for passing by!

Grilled Bacon Wrapped Shrimp w/ Spicy Cajun Sauce

With the summer in full swing here in Cajun country, I love to cook dinner out on the patio, on the grill most every evening. Grilling is so quick and easy that you can whip up the whole meal from the entree right down to the sides and bread in a half an hour or less. Plus it keeps the heat out of the kitchen.  Gulf shrimp wrapped with bacon, and basted in  a spicy chipotle-garlic sauce, Cest bon, cher! Enjoy!

Grilled Bacon Wrapped Shrimp w/Spicy Cajun Sauce

1 pound large (24 count) shrimp

12 slices of bacon
Salt and pepper to taste

1/2  cup honey
1/2 cup Hickory Smoke BBQ sauce
1 tbs. Creole mustard

2 tbs.'s Chipotle Tabasco Sauce

2 tbs.'s Cajun Power Garlic Sauce

Season shrimp with salt and pepper. Wrap 1/2 slice of bacon around shrimp securing it with a toothpick and place shrimp on skewers and set aside.

Combine all other ingredients in a sauce pan and simmer for 5 minutes. Keep warm until ready to use.

Place skewers on a pre-heated medium grill and baste with sauce and grill for 3 minutes. Flip skewers and baste again and cook for 3 more minutes. Serve with extra sauce for dipping. Fab!

Serve with my Cajun Grilled Corn on the Cob

And my Creole Garden Pasta Salad

And maybe a Cajun Margarita or two...

A Cajun Waltz

Here's a little clip of the crowd enjoying a Cajun waltz played by Jamie Bergeron and the Kickin' Cajuns at the weekly Sunday afternoon dance at Whiskey River Landing in Henderson. We'll be headed out to the Atchafalaya Basin tomorrow for a little Cajun fun on the swamp and dancin' at Whiskey River dance hall. Let the good times roll, cher!



Wishing all of you a fun filled summer weekend! Merci for stopping by!

Cajun Cook Out Faves + Bayou Boogie

Here's a great burger recipe with a Caj-Mex twist that is perfect for your Memorial Day cookout or anytime you want a spicy, scrumptious burger. I had one at a recent family gathering and just had to make them. Out of this world, cher! I am also including a few links to other items that are on the menu. Bon appetit!

Spicy Caj-Mex Burgers

2 lbs. lean ground beef
1 tbs. Cajun seasoning
1 tbs. chili powder
2 tbs.'s Worcestershire sauce
1 tbs. chipotle sauce
1 (4 oz.) can green chilies
1 tbs. minced garlic
1 tbs. fresh cilantro, chopped
1 cup shredded Pepper Jack cheese
1 cup Doritos, crushed

Combine all ingredients in a large bowl and shape into 6 patties. Cover and refrigerate for 1 hour. Grill on medium hot grill for 10 to 12 minutes on each side for medium well.  Brush buns with butter and grill for 5 minutes on indirect heat before serving. Garnish with lettuce, tomato, onions, salsa, and sour cream! Sinfully good!

Also on the menu: (click on title to view recipe)

Spicy Caj-Mex Grilled Chicken

Creole Potato Salad

Cajun Seven Layer Salad

 Spicy Creole Jambalaya

 











Bayou Bourbon Beans

Cajun Style French Bread

Chocolate Chip Bread Pudding w/ Kaluha Fudge Sauce

I'm sharing these at ~
See Ya in the Gumbo ~ Potluck @ MsEnplace

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Bayou Boogie

Here's a little clip of Leroy Thomas and the Zydeco Roadrunners tearing it up at the Saturday morning zydeco breakfast at Cafe Des Amis in Breaux Bridge. Crank it up for this one, cher and let the good times roll!



Wishing ya'll a fun and fab holiday weekend! Happy Memorial Day!

Tis the Season for Crawfish + Crawfish Festival Fun

Tis the season for crawfish in Cajun country and I have been cooking them every which way that you can imagine. Today we are boiling 30 lbs. of crawfish and any left overs will be peeled and made into this divine Boiled Crawfish Salad and topped w/ Creole Mustard Vinaigrette. Cest bon, cher!

Boiled Crawfish Salad w /Creole Mustard Vinaigrette

1 lb. peeled boiled crawfish tails
1 head romaine lettuce, torn
3 hard boiled eggs, quartered
2 ears of boiled corn on the cob, shaved from the cob
1 Creole tomato, chopped
1 cup mixed bell peppers, chopped
1  onion, chopped
1 can black beans, rinsed and drained, (optional)

Wash lettuce and tear into pieces and place in a large salad bowl. Chop veggies and add to the salad bowl. Add crawfish, beans, and corn and toss gently. Top with Creole Mustard Vinaigrette. (recipe below) and enjoy!

Creole Mustard Vinaigrette

2 cloves garlic, crushed
2 tbs.'s Creole mustard
1/4 cup red wine vinegar
1 cup olive oil
1 tbs. water
1/4 tsp. salt
1/4 tsp. cayenne pepper

In medium bowl, add the mustard and the vinegar together with about one-third of the olive oil, and whisk until emulsified. Add 1 tbs. water, and add the rest of the olive oil slowly, in a thin stream, whisking constantly.  Whisk in the salt and cayenne pepper. Makes about 1 1/2 cups.

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Crawfish Festival Fun

Here's a little clip of some of the fun that was going on at the Breaux Bridge Crawfish Festival. Geno Delafose and French Rockin' Boogie were rockin' the crowd. Let the good times roll, cher!




Wishing ya'll a fantastic weekend, filled with fun! Merci beaucoup for passing by!

Cajun Mother's Day Buffet + A Cajun Waltz

It's finally Mother's Day and my wonderful son is whipping up a scrumptious lunch buffet for me and some other family members and friends. He's including my faves and will be boiling some crawfish on the patio, too. Here is what's on the menu so far. It's a beautiful, sunny day and I am really looking forward to it. Wishing all of you a very Happy Mother's Day! Cheers, cher!

(click on title to view recipe)

Cajun Bloody Marys

Southern Mimosas

 Fresh Fruit w/ Pina Colada Dip

Spicy Crawfish Dip w/ Mini Croissants

Creole Summer Salad w/ Tabasco Vinaigrette

Spicy Grilled Shrimp Skewers w/ Bourbon Glaze

Sinful Bayou Crab Cakes

Loaded Baked Potato Casserole

Jalapeno Cheese Bread

Margarita Cake

Banana Pudding Pie

BON APPETIT!

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A Cajun Waltz

Here's a little clip that my friend Bill took recently, of a Cajun waltz at the Saturday morning dance at Fred's Lounge in Mamou, Louisiana. Don Fotenot and Les Amis de Louisiane were entertaining the crowd. The weekly dance is a tradition in the area and packs them in at 8 am.! Oh, the life of a Cajun!




Wishing ya'll a wonderful week, filled with fun and special memories. Merci beaucoup for stopping by!

Crab and Shrimp Enchiladas + Festival Fun

Here's a spicy Cajun favorite that is perfect for your Cinco de Mayo celebration or anytime you want a fabulous meal. Sinfully good, cher and so easy to make. Bon appetit!

Crab and Shrimp Enchiladas

3 tbsp.'s butter
1 onion, chopped
1/2 cup green onions, sliced
1 bell pepper, chopped

1/4 cup fresh cilantro, chopped
1 lb. peeled medium shrimp

1/2 lb. lump crab meat, picked over 
1 can cream of mushroom soup, undiluted
1 can hot enchilada sauce, divided
1 (4 oz.) can green chilies, drained
1 tsp. or more, Cajun seasoning
1  8 count package flour tortillas
 1 (1/2) cups shredded Pepper Jack cheese, divided
1/4 cup Parmesan cheese, grated (optional)

In large skillet, saute the onion, bell pepper, seasoning, on medium heat, for about 5 minutes. Add shrimp and saute and stir for about 5 minutes on each side.

Pour in mushroom soup, half of the enchilada sauce, crab meat, and green chilies. Stir and mix well. Add salt to taste. Cover and simmer for 5 more minutes, stirring occasionally.
 

Place tortilla in a shallow dish and spread 1/2 cup of the mixture on top, sprinkle with  cheese, roll, and place in a greased, 13 x 9 baking pan, with seams down. Repeat.

When complete, pour other half of enchilada sauce, evenly on top and sprinkle top with remaining Pepper Jack cheese, 1/4 cup grated Parmesan cheese,  green onions, and cilantro. 

Bake in a preheated 350 degree oven for 15 minutes or until bubbly and cheese melts. 

Serve with my Corn, Black Bean, and Tomato Salsa.  Bon appetit!

I'll be sharing these at ~
Full Plate Thursday @ Miz Helen's Country Cottage
See Ya in the Gumbo @ Ms. EnPlace

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Festival International de Louisiane

We had an absolute bon ton at Festival International, enjoying 5 straight days of fabulous food, music, and fun. The weather was great also, which made the whole event even more enjoyable. Here are a few pics that I took of some of the awesome food that we ate from the Pavillion de Cuisine. The lines were long, but well worth the wait.

Crawfish Spinach Bread Bowl

Blackened Shrimp Wrap

We also had dinner at a few choice restaurants downtown. The Jalapeno Cheeseburgers were out of this world!

And the fried shrimp en brochette was divine!

There were 6 music stages and the music was incredible.

Kick Off Dance

The Lost Bayou Ramblers got the ball rolling on Wednesday evening at the Kick Off fais do do and there was a whole lotta nitty-gritty dancin' going on.




Hope that you all are having a wonderful week! Merci beaucoup for passing by!

Cajun Grilled Pork Chops + Weekend Fun

With the unusually cool Spring we've been having in Cajun country, it's been perfect weather for grilling up some Cajun faves. Here's a fabulous recipe for grilled pork chops. I am also grilling some jalapeno sausage and veggie kabobs. The secret is in the rub (recipe below) and is guaranteed to please your family and guests. Cest bon, cher! Bon appetit!

Cajun Grilled Pork Chops 

4 center cut pork chops
2 tbs.'s Worcestershire sauce
Tabasco to taste

Rub
2 tbs.'s salt
1 tbs. cayenne pepper
1 tbs. black pepper
2 tbs.'s paprika
2 tbs.'s garlic powder
2 tbs.'s onion powder
1 tbs. dried thyme

1 tbs. dried oregano


Mix all ingredients in a bowl and rub into both sides of chops. Shake on Worcestershire sauce and Tabasco. Allow to sit for 15 minutes before grilling.

Grill on a preheated medium high grill on indirect heat for about 5 to 7 minutes on each side, or until internal temperature reaches 160 degrees, basting twice with my Spicy Cajun BBQ Sauce. (recipe below) Enjoy!

 

Spicy Cajun BBQ Sauce
 
1 cup ketchup
4 tbs.'s Worcestershire sauce
1 tsp. each, yellow mustard and Creole mustard

1/4 cup molasses
6 dashes Tabasco
3 cloves garlic, crushed
1 onion, finely chopped

Place all ingredients in saucepan and bring to a boil. Lower heat and simmer for 10 minutes. Keep warm, until ready to use.

Serve with my  Spicy Cajun Dirty Rice and Grilled Veggie Kabobs for a delightful meal.

Spicy Cajun Dirty Rice 

Grilled Veggie Kabobs

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Weekend Fun

It was a beautiful Spring weekend in Cajun country, packed with fun! We started out at the Bach Lunch at Parc Sans Souci in downtown Lafayette. The Revelers were entertaining the crowd.

After all of that dancing, it was time for a cold drink and so it was on to Agave Cantina for a round of frozen Margaritas.

We also went to the Boudin Festival where Kevin Naquin and the Ossun Playboys were rockin' the crowd.

Wishing all of you a wonderful week, filled with fun! Merci beaucoup for stopping by!