Mardi Gras Cake

I found this on Pinterest a year ago and tried it out.  It was very yummy and super easy!

Makes 16 servings
2 (8-ounce) cans reduced-fat crescent rolls
4 ounces reduced-fat cream cheese
2 tablespoons confectioners’ sugar
1 teaspoon vanilla extract
2 tablespoons butter
1/3 cup light brown sugar
1 tablespoon ground cinnamon

1. Preheat oven 350°F. Coat 10-inch round pizza pan with nonstick cooking spray.
2. Separate crescent rolls at perforations, into 16 slices. Place slices around prepared pan with points in center. About halfway down from points, press seams together.
3. In mixing bowl, beat cream cheese, confectioners’ sugar, and vanilla until creamy. Spread on dough in center where seams have been pressed together.
4. In another small bowl, combine butter, brown sugar, and cinnamon with fork until crumbly. Sprinkle over cream cheese. Fold dough points over filling, then fold bottom of triangle over points forming a circular roll like a king cake.
5. Bake 20-25 minutes or until golden brown. Cool slightly, drizzle with colored Mardi Gras Icing.

Mardi Gras Icing:
1 cup confectioners’ sugar
1-2 tablespoons skim milk
1/2 teaspoon vanilla extract
Pink, Lime green, Light blue food colorings
1. In small bowl, combine all ingredients, except food color. Divide mixture into three bowls.
2. In first bowl, add a few drops of pink food coloring. In second bowl, add a few drops of green food coloring. In third bowl, add equal amounts of drops of blue food coloring (to create purple).

Below are ones I did with the colored sugar- it reminds me more of home. :)

3. Drizzle over baked cake.

Crawfish Etoufee

1 OR 2 POUNDS OF CRAWFISH
1 OR 2 STICKS OF BUTTER (I USE ONE STICK BUTTER PER POUND OF CRAWFISH)
USE THE REST OF THESE MEASUREMENTS REGARDLESS IF YOU USE 1 OR 2 POUNDS
½ CUP GREEN ONIONS
1 CAN CREAM OF MUSHROOM SOUP
1 CUP CHOPPED CELERY
1 TBSP. CREOLE SEASONING
1 BELL PEPPER, CHOPPED
1 TBSP OF FLOUR
2 CUPS WATER
1 TSP. MINCE GARLIC
1 MEDIUM ONION, CHOPPED
1 TSP. CAYENNE PEPPER
½ TSP. SALT
½ TSP. EACH OF BLACK PEPPER AND PAPRIKA

MELT BUTTER IN A SKILLET, ADD ONIONS, BELL PEPPER, GARLIC, GREEN ONIONS, CELERY AND SAUTE UNTIL TENDER. ADD THE FLOUR TO THICKEN. ADD CREAM OF MUSHROOM SOUP AND WATER. POUR SOME OF THE WATER INTO THE CRAWFISH BAG AND SHAKE TO TRY AND GET AS MUCH CRAWFISH FAT OUT AS POSSIBLE. STIR AND SIMMER UNTIL HEATED AGAIN. ADD THE CAYENNE PEPPER, CREOLE SEASONING, PAPRIKA, SALT AND BLACK PEPPER. STIR UNTIL MIXED. ADD CRAWFISH TAILS AND SIMMER FOR ABOUT 30 TO 40 MINUTES. STIR OCCASIONALLY MAKING SURE NOT TO SCORCH. IF YOUR GRAVY IS TOO THICK JUST ADD A LITTLE MORE WATER AND SEASON TO YOUR TASTE.

SERVE OVER RICE.

Creole-Style White Beans and Andouille Sausage over Rice

Ingredients

• 2 tablespoons vegetable oil
• 1 ham hock, skinned and scored
• 1 cup chopped yellow onion
• 1/2 cup chopped celery
• 1/2 cup chopped bell pepper
• 2 bay leaves
• 3 sprigs fresh thyme
• 1 tablespoon minced garlic
• 1 pound dried white navy, cannellini, or great Northern beans, rinsed and sorted over, soaked overnight and drained*
• 8 to 10 cups chicken stock or water
• Salt
• Cayenne pepper, to taste

1 pound andouille or other smoked pork sausage, cut into 2-inch lengths

• Cooked white rice, for serving
• Louisiana red hot sauce, for serving

Directions

Heat the oil in a large heavy saucepan over medium high heat. Add the ham hock, onions, celery, and bell pepper and cook, stirring, until the vegetables are soft, 4 to 5 minutes. Add the bay leaves, thyme, and garlic, and cook, stirring, for 2 minutes. Add the beans and chicken stock and bring to a boil. Reduce the heat so that the beans just simmer and cook, uncovered and stirring occasionally, until the skin on the beans is tender and the beans begin to soften, about 2 hours. Season, to taste, with salt and pepper. Add the sausage and continue to cook, stirring occasionally, until the beans are soft and creamy, about 1 hour longer*. (If desired, the ham hock can be removed at this point and either discarded or, when cool enough to handle, the meat can be removed from the bone and returned to the beans and the bone and skin discarded.) Remove the bay leaves and thyme sprigs and serve the beans and sausage over hot white rice.

Pass the hot sauce at the table for guests to use at their own discretion.

*The cooking time for dried beans can vary greatly depending on the type of bean as well as the freshness. Salt should not be added until after the skins on the beans soften.

Popeyes Red Beans

3 (15 1/2-ounce) cans red beans, divided
1/2 to 3/4 pound smoked ham hock
1 1/4 cups water
1/2 teaspoon onion powder
1/2 teaspoon garlic salt
1/4 teaspoon crushed red pepper
1/2 teaspoon salt, or to taste
1/4 teaspoon freshly ground pepper
1/4 cup plus 1 tablespoon lard
4 to 5 cups cooked long grain rice, drained

Pour 2 cans of beans with their liquid into a 2-quart pan. Add the smoked ham hock and water. Bring the pan to a simmer on medium heat for an hour, until the meat starts to loosen from the bone. Remove from the heat and cool until the ham hock is cool enough so the meat can be removed from the bone. Place the meat, beans, and liquid in a food processor. To the mixture add the onion powder, garlic salt, crushed red pepper, salt, pepper, and lard. Process for only 4 seconds. The beans should be chopped and have a soupy, liquid consistency. Now drain the liquid from the remaining can of beans and add the beans to the food processor. Process just for a second or two—you want these beans to remain almost whole. Pour the bean mixture back into the pan and cook slowly on low heat, stirring often, until ready to serve. Serve the beans over the cooked rice.

Crab Cakes with Spicy Cream

Ingredients

• Canola oil cooking spray
• 2 teaspoons canola oil
• 2 scallions, thinly sliced, green and white parts
• 1 medium green bell pepper, finely diced
• 1 jalapeno pepper, finely diced
• 1 tablespoon finely grated fresh ginger root
• 2 cloves of garlic
• 1 pound of crab claw meat, picked over
• 1 teaspoon finely grated lime zest
• 2 tablespoons fresh lime juice
• 1/4 cup finely chopped fresh cilantro leaves, plus 18 whole cilantro leaves
• 1 large egg, beaten to mix
• 1 cup of Panko breadcrumbs, or regular unseasoned breadcrumbs
• 3 tablespoons canola mayonnaise
• 1/2 teaspoon salt
• 1/3 cup nonfat, plain Greek-style thickened yogurt
• 1 teaspoon hot chili-garlic sauce, such as Sriracha, plus more to taste

Directions

Preheat the oven to 425 degrees. Spray a baking sheet with canola oil cooking spray.

Heat the oil in a nonstick skillet over a medium-high heat. Add the scallion, green pepper, and jalapeno and cook until the peppers soften slightly, about 3 minutes. Add the ginger and garlic and cook for one minute more. Set aside to cool slightly.

In a large mixing bowl combine the pepper-scallion mixture with the crab, lime zest, lime juice, cilantro, egg, 1/2 cup of the Panko, 1 tablespoon of the mayonnaise, and the salt.

Put the remaining 1/2 cup Panko on a plate. Form the crab mixture into 8 crab cakes and gently roll each in the Panko and place on the prepared baking sheet. Spray the tops of the crab cakes with the canola oil cooking spray to coat lightly.

Bake the crab cakes until they are golden brown on the bottom, about 10 minutes. Gently turn them over and cook for 10 minutes on the other side. In the meantime, in a small bowl stir together the yogurt with the remaining 2 tablespoons mayonnaise and the chili-garlic sauce.

To serve, top each crab cake with about 1/2 teaspoon of the spicy cream and one cilantro leaf.

White Beans and Rice

1 pound dried white or navy beans	2 teaspoons salt
1 pound tasso, fresh smoked sausage or cured ham	1 teaspoon ground black pepper
2 medium onions, chopped fine	½ teaspoon ground red pepper
1 large bell pepper, chopped fine	½ teaspoon ground white pepper
1 cup chopped parsley

It is best to soak the beans overnight in water to cover, but it is not essential -- unsoaked beans simply take longer to cook.

If you are using tasso or ham, cut it in ½-inch dice; if you are using sausage, slice it half inch thick. Place the beans in a Dutch oven or other large heavy pot and add water to cover by about 2 inches. Bring to a boil and add the onions, bell peppers, tasso, ham, or sausage, salt and peppers. Reduce the heat to medium and let simmer, stirring occasionally, until the beans are tender. Soaked beans will take 1 - 1 ½ hours, unsoaked beans up to 3 hours. If the mixture begins to dry out, add more water.

When the beans are tender, remove 2-3 cups of them, mash with a fork, and return to the pot. This makes a thick gravy base for the beans. If there still seems to be a lot of liquid in the pot, mash another couple of batches of beans the same way. Stir in the green onions and parsley and serve over rice.

Serves 6-8 as a main course, 10-12 as a side dish.

KFC COLESLAW RECIPE

* 8 cups finely diced cabbage (about 1 head)
* 1/4 cup diced carrot
* 2 tablespoons minced onions
* 1/3 cup granulated sugar
* 1/2 teaspoon salt
* 1/8 teaspoon pepper
* 1/4 cup milk
* 1/2 cup mayonnaise
* 1/4 cup buttermilk
* 1 1/2 tablespoons white vinegar
* 2 1/2 tablespoons lemon juice



Directions



Finely dice cabbage and carrots.
Place cabbage and carrot mixture into large bowl and add minced onions.

Using regular blade on food processor, process remaining ingredients until smooth.

Pour over vegetable mixture and mix thoroughly.

Cover bowl and refrigerate several hours or overnight before serving.

Fried Sweet Corn

My father used to make this all the time. I started making this for Jeff and let's just say anytime there is sweet fresh ears of corn, we have this dish!

It is very simple and very not healthy for you... but oh so very yummy!

Ingredients:

• 4 or more fresh sweet corn on the cob (cleaned and cut from the cob)
• 1 TB sugar
• 4 TB of butter
• Salt and pepper to taste

Prepare:

Melt butter over medium heat on stove. Add in sugar and stir until dissolved. Add corn kernels and scrape the cobs over the pan to get the remaining juices/sugar from them. Cook on medium heat stirring constantly to make sure it doesn't burn. Salt and pepper to taste. Cook for 15-20 minutes.

Jambalaya

This is the easiest and most mouth watering way to make jambalaya. It's all about the meats and how you cook them!!

Ingredients:

1 Box of Zatarain's Jambalaya Mix

Boneless Skinless Chicken Breast

Andouille Sausage in links

Jimmy Dean hot breakfast sausage

Prepare:

• Cook the breakfast sausage first. In the same pan cook the andouille sausage, then the chicken. Cut the chicken and andouille sausage into bite sized portions to cook faster.

• Follow the instructions on how to cook the jambalaya and add the meat. Be sure to add all the juices from the meats.

Enjoy!!

Collard Greens

Ingredients

• 1/2 pound smoked meat (ham hocks, smoked turkey wings, or smoked neck bones)
• 1 tablespoon House seasoning, recipe follows
• 1 tablespoon seasoned salt
• 1 tablespoon hot red pepper sauce
• 1 large bunch collard greens
• 1 tablespoon butter

Directions

In a large pot, bring 3 quarts of water to a boil and add smoked meat, house seasoning, seasoned salt and hot sauce. Reduce heat to medium and cook for 1 hour.

Wash the collard greens thoroughly. Remove the stems that run down the center by holding the leaf in your left hand and stripping the leaf down with your right hand. The tender young leaves in the heart of the collards don't need to be stripped. Stack 6 to 8 leaves on top of one another, roll up, and slice into 1/2 to 1-ince thick slices. Place greens in pot with meat and add butter. Cook for 45 to 60 minutes, stirring occasionally. When done taste and adjust seasoning.

Serve with favorite dish as a side.

House Seasoning:

• 1 cup salt
• 1/4 cup black pepper
• 1/4 cup garlic powder

Mix ingredients together and store in an airtight container for up to 6 months.

Fried Pasta with Crawfish

1 tablespoon olive oil

2 tablespoons chopped onion

2 tablespoons chopped bell pepper

1 teaspoon chopped garlic

1/2 cup crawfish tails

2 cups cooked angel hair pasta

1 egg

1/2 cup grated Parmesan cheese

1/2 cup grated Cheddar cheese

1 tablespoon parsley, chopped

2 tablespoons olive oil

Salt and pepper to taste

Special cooking utensils: Omelet pan and medium size bowl

Stove temperature: Medium/high

In omelet pan, heat 1 tablespoon olive oil. Saute onion, bell pepper, garlic and crawfish tails until onion is clear and tails are heated through. Season to taste with salt and pepper. Remove from pan and set aside. In medium size bowl scramble egg. Add cooked pasta, crawfish mixture and cheeses. Mix well. In same omelet pan, heat 2 tablespoons olive oil to medium high heat. Add pasta mixture to pan and distribute evenly in pan. Add parsley and more salt and pepper if desired. Cook until browned and you are able to flip it over. Flip over and brown the other side. Serve immediately.

Serve hot with your favorite garnishes.

Serves: 2-3

Crabmeat Au Gratin

1/4 lb butter

2 cloves garlic, juice preferably

2 lb lump crab meat

One 8 oz can mushrooms

1-1/2 cups sharp Cheddar cheese, grated

1/2 cup dry wine, preferably sauterne

4 tbs flour

1 cup light cream

1 cup milk (often takes more to get right consistency, depending upon amount of moisture in crabmeat)

2 tsp hot pepper sauce

Salt to taste

Saute flour in butter lightly. Add cream and milk. Cool until thick. Add garlic juice, hot pepper sauce, wine, mushrooms with juice, then half of grated cheese, stirring constantly. When sauce is smooth and creamy, add crabmeat. Place in well-buttered casserole. Sprinkle with remainder of cheese. Dust with paprika. Bake in slow oven until cheese is melted and brown.

Serves 8.

Chili Con Queso

1/2 cup Chopped Onion

1/4 cup Butter

1 cup Chopped Tomato

4 oz Green Chili Pepper

1/2 tsp Salt

1/2 lb Cheddar Cheese

*** In frying pan, saute onions in butter until tender. Do not brown. Stir in tomatoes, chili peppers and salt. Simmer for 15 minutes. Cube cheddar cheese. Add cheese a few pieces at a time into frying pan. Stir until all the cheese is melted. Pour into chafing dish or fondue pot. Keep warm. Serve with corn chips. Thin mixture with milk if thick.

Chicken and Dumplings

1 hen, cut up

5 to 6 cups water

1 onion, chopped

5 celery stalks, cut up

1 carrot, cut up

2 sprigs parsley

1 bay leaf

1 teaspoon black pepper

1 teaspoon salt

1/2 cup bell pepper

1 tablespoon roux

1-1/2 cups flour

2-1/2 teaspoons baking powder

2 eggs

1/4 cup milk

Fresh chives, chopped

Boil hen, onion, celery, carrots, bay leaf, parsley, bell pepper, salt, roux, and black pepper in 6 cups water for 1 hour. Reduce heat, cover and simmer for 2 hours. Remove 2 cups of liquid and set aside. Remove chicken and place in a platter. Mix 1-1/2 cups flour, 2-1/2 teaspoons baking powder, 2 eggs, 1/4 cup milk, fresh chives should be sticky. Drop by teaspoonfuls into hot gravy. Do not stir. When cooked, teaspoon gravy over chicken.

Serves 10.

Beef Stroganoff

2 lb Sirloin Steak

4 tbs Butter

1/2 tbs Minced Onion

1/2 lb Sliced Mushroom

1/2 pt Sour Cream

Salt

Nutmeg

*** Pound sirloin or tenderloin very thin and cut into near finger-shaped pieces. Melt 1/2 the butter in a large heavy pan. Add onion, cook and stir till onion is tender. Add beef, cook quickly, about 5 minutes, browning on all sides. Set aside. Sauté mushrooms in remaining butter. Season with salt, pepper, and nutmeg and add to beef. Add cream, heat and season delicately to taste. Serve over buttered noodles.

Yield: 4 Servings

New Orleans Red Beans and Rice

6 slices bacon, cut into 1-inch pieces

2 onions, cut into 1/2-inch wedges

1 garlic clove, minced

1 can (13-3/4 or 14-1/2 oz.) beef broth

1 cup brand rice

1 tsp. dried thyme

1 tsp. salt (optional)

1/2 cup diced green bell pepper

2 cans (16 oz. each) red kidney beans, drained

Cook bacon in 10-inch skillet over medium heat until browned but not crisp, about 5 minutes. Remove bacon from skillet; drain off all but 2 tablespoons drippings. Add onion and garlic to skillet; cook until onion is tender but not brown, about 5 minutes. Add enough water to beef broth to make 2-1/2 cups. Add to skillet and bring to a boil. Stir in rice, bacon, thyme and salt. Cover tightly and simmer 15 minutes. Add green pepper, cover, and continue cooking 5 minutes. Remove from heat. Stir in beans. Let stand covered until also liquid is absorbed, about 5 minutes.

Makes 6 servings

French Quarter Red Beans and Rice with Sausage

6 cans creme style red beans

2 large packs ground sirloin

3 large onions

3 large bell peppers

3 stalks of celery

Minced garlic and seasoning

Sausage

In large pot, brown ground meat. Do not drain. Add onions, bell peppers, garlic, celery and season. Cook down for about 30 minutes. Take 3 cans of the beans and mash them in a bowl with a fork and add to ground meat mixture. Add the other 3 cans whole and 1 can of water. In a skillet on the side, brown some sliced sausage then add it to the red bean mixture. Add 1 tablespoon hot sauce. Serve with cooked rice that has chopped parsley & green onions mixed in with it.

Serves 6-8.

Cajun Rice Dressing

1-1/2 lb ground meat

1/2 cup chopped bell pepper

1 tsp cayenne pepper

1-1/2 cup raw rice

1 can cream of mushroom soup

1 can of French onion soup

2 stalks chopped celery

1/2 cups chopped parsley

1/2 cup onion tops

Mix all ingredients and pour into 12x9x2 inch pan - raw. Seal tight with foil. Place in preheated oven at 400F for one hour.

Black Eye Peas With Rice

2 slices bacon

1 medium onion, chopped

One 15 oz can black-eyed peas, drained

One 14-1/2 oz. can stewed tomatoes, undrained (diced)

1 cup cooked regular rice

1/4 teaspoon salt

1/4 teaspoon pepper

Cook bacon in large skillet until crisp. Remove bacon, reserve two tablespoons drippings in skillet. Crumble bacon and set aside. Saute onions in drippings until tender. Add remaining ingredients, stirring well. Spoon mixture into a 1-1/2 quart casserole dish. Bake at 350F for 30 minutes. Garnish with bacon.

6 Servings.

Crab and Corn Bisque

4 oz. butter

2 med. onions, chopped

2 cup flour

1 lb. white crab meat

1 can whole kernel corn

1 can cream style corn

1/4 gal. milk

2 cup water

1 qt. cream

1 1/2 tbsp. chicken base

1/2 tbsp. white pepper

2 cans milk

2 tbsp. accent

cornstarch roux (2 tbsp. cornstarch and 3/4 cup water)

1/8 cup parsley flakes

1/8 cup green onions, chopped green tops

Method: Saute onions in butter, add flour and mix well, letting simmer for 5 minutes. Add corn, crabmeat, milk, cream, chicken base, white pepper and accent. Let cook for 15 minutes. Add cornstarch roux and simmer for 10 minutes. Add parsley flakes, onion tops and 2 cups water. Cook an additional 5 minutes and serve.