Pecan Pralines

This recipe is courtesy of The Top 100 Cajun Recipes of All Time and Mae St. Marie of Houma, La
Makes 30 pralines

2 2/3 cups Sugar
1 cup Evaporated milk
1/2 cup Butter
2 tbsp White Corn Syrup
2 cups Pecans halves
1 tsp Vanilla Extract

1- In 2 quart heavy saucepan, mix sugar, evaporated milk, butter, and corn syrup
2- Cook until teaspoonful of the mixture forms a sofball when dropped in water
3- Remove from heat and add pecans and vanilla extract
4- Beat until very thick and heavy
5- Drop by the teaspoonful onto waxed paper placed on cloth (this make pralines easier to pick up)

Pumpkin Spice Cake

This recipe is courtesy of cooksrecipes.com.
Makes 12-15 servings

1 18.25 oz package of spice cake mix
1 cup canned pumpkin
1/2 cup vegetable oil
1 4oz package of instant vanilla pudding mix
3 large eggs
1 tsp ground cinnamon
1/2 cup water
1/2 cup pecans- chopped (OPTIONAL)


1- Preheat oven to 350 degrees. Grease and flour a 12 cup bundt pan (OR PAN OF YOUR CHOICE); set aside
2- Combine all ingredients, except pecans, and beat with electric mixer at medium speed for 5 minutes. Stir in pecans. Pour batter in prepared pan and bake for 45 to 55 minutes or until cake tests done with wooden pick inserted in center comes out clean. Cool 15 minutes before removing cake from pan. Loosen center and sides.
3- Serve with sweetened whipped cream. (OPTIONAL)

BBQ Pork Ribs

recipe courtesy of Better Homes & Garden Slow Cooker Meals
makes 4-6 servings


3- 3 1/2 pounds pork country style ribs
1 cup ketchup
1/2 cup finely chopped onion
1/4 cup packed brown sugar
1 tbsp worcestershire sauce
1/2 tsp chili powder
1/2 tsp liquid smoke
1/4 tsp garlic powder
1/4 tsp bottled hot pepper sauce

1~ place ribs in a 3 1/2 quart slow cooker. In a small bowl, combine ketchup, onion, brown sugar, worcestershire sauce, chili powder, liquid smoke, garlic powder, and hot pepper sauce.. Pour over ribs in cooker, turning ribs to coat.

2~ cover and cook on low heat setting for 10 to 12 hours or on high-heat for 5 to 6 hours.

3~ transfer ribs to platter; cover to keep warm. Skim fat from surface of sauce; pour sauce into a medium saucepan. Bring sauce to boiling; reduce heat slightly. boil gently, uncovered, for 5 to 7 minutes or until thickened to desired consistency (should make about 1 cup). Pass sauce with ribs

Apple Crisp

*tastes great with french vanilla ice cream

6 sliced tart apples
1 cup sugar
1/2 tsp cinnamon
2 tsp lemon juice
3/4 cup sifted flour
1/8 tsp salt
6 tbsp butter

1. Preheat oven to moderate 350 degrees
2. Peel, core and slice the apples in to bowl, add 1/2 cup of the sugar, the spices, and lemon juice. Mix lightly and pour into a buttered 1 1/2 quart casserole dish.
3. Blend the remaining sugar, flour, salt and butter to a crumbly consistency. Sprinkle over the apple mixture. Bake for 45 minutes, or until the apples are tender and the crust is nicely browned

Chili con Carne

*instead of ground beef, I prefer ground turkey,1 cup of water; and I like to add 1 can of chili beans & 1 can of black beans.
tastes great served over rice; with cheese; saltine crackers; or with tortilla chips
recipe courtesy of Emeril Lagasse/Foodnetwork.com
makes 6-8 servings


1 tablespoon bacon fat or vegetable oil
1 1/2 pounds ground beef
2 cups chopped yellow onion
1 cup chopped green bell pepper
4 teaspoons minced garlic
2 tablespoons chili powder
1 tablespoon Essence, recipe follows
1/2 teaspoon salt
2 teaspoons ground cumin
1 teaspoon dried Mexican oregano
1/4 teaspoon cayenne
1 (15-ounce) can whole peeled tomatoes
3 tablespoons tomato paste
1 teaspoon sugar
2 cups water


Essence (Emeril's Creole Seasoning):
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme

Combine all ingredients thoroughly and store in an airtight jar or container.
Yield: about 2/3 cup



Heat the oil in a large, heavy pot over medium-high heat. Add the meat and stir with a long-handled wooden spoon to break up the pieces. Cook, stirring, until the meat is brown and cooked through, about 5 minutes. Add the onion, green bell pepper, garlic, chili powder, Essence, salt, cumin, oregano, and cayenne, and cook, stirring, until soft, about 4 minutes. Put the whole tomatoes in a large mixing bowl and squeeze them with your hands to break them into pieces. Add the squeezed tomatoes and their juices, the tomato paste, sugar, and water to the pot. Stir well and bring to a boil. Lower the heat to medium-low and simmer, uncovered, for 30 minutes, stirring occasionally to prevent the chili from sticking to the bottom of the pot. Remove the pot from the heat, ladle into a large bowl

Rigatoni with Spicy Tomato-Cheese Sauce

*add 1-2 lbs of chicken or shrimp; if you don't care for spicy food, leave the red pepper flakes out
courtesy of cooksrecipes.com
makes 4 servings

3 tablespoons olive oil
3 tablespoons all purpose flour
3/4 cup milk
1/2 cup chicken broth
1 14 1/2-ounce can tomatoes, drained, diced
1 teaspoon dried red pepper flakes
1/2 teaspoon pepper
1 teaspoon dried basil, crumbled
2 cups shredded sharp cheddar
1 cup freshly grated Parmesan
Salt to taste
1 pound rigatoni pasta, cooked according to package directions
Additional freshly grated Parmesan


1. Heat oil in heavy large skillet over medium-low heat. Add flour; stir and saute for 1 minute. Gradually stir in milk and chicken broth. Bring to boil, stirring frequently. Add tomatoes, red pepper flakes, pepper and basil and simmer 5 minutes, stirring occasionally.
2. Reduce heat to low. Add cheddar and 1 cup Parmesan and stir until well blended. Season with salt to taste. Pour sauce over rigatoni. Toss thoroughly.
4. Serve, passing additional Parmesan cheese separately.

Jambalaya

*instead of andouille sausage I use turkey kielbasa
recipe courtesy of Rachael Ray/Food Network
makes 4 servings

2 cups enriched white rice
1 tablespoon extra-virgin olive oil, once around the pan
1 tablespoon butter
1 pound boneless, skinless white or dark meat chicken
3/4 pound andouille, casing removed and diced
1 medium onion, chopped
2 ribs celery, chopped
1 green bell pepper, chopped
1 bay leaf, fresh or dried
Several drops hot sauce or 2 pinches cayenne pepper
2 to 3 tablespoons (a handful) all-purpose flour
1 (14-ounce) can diced tomatoes in juice
1(14-ounce) can or paper container chicken stock or broth
1 teaspoon (1/3 palmful) cumin
1 rounded teaspoon (1/2 palmful) dark chili powder
1 teaspoon (1/3 palmful) poultry seasoning
1 teaspoon Worcestershire sauce
1 pound medium shrimp, raw, deveined and peeled (ask for easy peel at fish counter)
Coarse salt and black pepper
Chopped scallions, for garnish
Fresh thyme, chopped for garnish
Cook rice to package directions.


Place a large, deep skillet over medium high heat. Add oil and butter to the pan. Cube chicken and place in hot oil and butter. Brown chicken 3 minutes, add sausage, and cook 2 minutes more. Add onion, celery, pepper, bay, and cayenne.
Saute vegetables 5 minutes, sprinkle flour over the pan and cook 1 or 2 minutes more. Stir in tomatoes and broth and season with cumin, chili, poultry seasoning, and Worcestershire. Bring liquids to a boil and add shrimp.
Simmer shrimp 5 minutes until pink and firm. Remove the pot from the heat and place on a trivet. Ladle jambalaya into shallow bowls. Using an ice cream scoop, place a scoop of rice on to the center of the bowlfuls of jambalaya. Sprinkle dishes with salt, pepper, chopped scallions, and thyme leaves