Sunday, February 24, 2013

Mini Chocolate Raspberry Rum Cakes


1 bx devils food cake mix
4 lg eggs
1 bx chocolate instant pudding
2/3 c raspberry rum
2/3 c water
1/2 c oil
1 c raspberry preserves
1/2 c raspberry rum
1/2 c power sugar
1 pt fresh raspberries


  1. Mix together the first 6 ingredients. Pour into greased mini bundt cake pans (or 1 large bundt cake pan) bake at the 350 for 45 minutes
  2. While that is baking simmer your raspberry preserves with the 1/2 cup raspberry rum. Just want it nicely blended and warm. When cakes are done. spoon this glaze on top of the cakes. Let set till cool. Then top with powder sugar and a raspberry

Thursday, February 21, 2013

Crawfish or Shrimp Pistolettes aka Stuffed Beignets


2 1/2 pound crawfish tails or shrimp
2 1/2 stick butter or margarine
2 ounces margarine for brushing
3 medium onions
1 small stalk of celery or 6 ribs chopped fine
1 cup bell pepper chopped fine
1 tbsp garlic cloves minced
3/4 cup chopped parsley
3/4 cup chopped green onions (scallions)
2 cans mushroom soup or 1 cream of mushroom and 1 cream of shrimp
8 ounces Velveeta cheese
1 small can or jar of pimentos (optional)
1 tsp black pepper 1/2 tsp cayenne or more (optional)
1/2 tsp Season All or Cajun Seasonings
hot sauce to taste
1 tsp Accent (optional)
2 bags Pistolette Rolls (24) or dinner rolls that are large enough to be stuffed
enough flour and water to make a paste

First prepare the pistolettes rolls; cut off one end, about 11/2-inch thick, and set aside. Take a knife and cut a pyramid shape opening into the heart of the roll and remove the middle of the roll. (Save this bread to make bread pudding.) Keep the two pieces of roll together for an easier fit. Set aside. Make a glue with 1 part flour and 3 parts water - Set aside.
In medium saucepan over medium heat melt the butter and sauté the onion, bell pepper, celery and garlic until onions have wilted.
Add the seasonings along with the cans of cream of mushroom and/or cream of shrimp. Add the Velveeta cheese and stir until completely melted. Add the crawfish/shrimp to the mixture. Note - you could chop the crawfish/shrimp into smaller pieces as in a dip. Bring to a boil then simmer about 10 minutes. Do not forget to stir to prevent scorching. You could choose to add more or less cheese to achieve your desired "pudding" consistency. Add the parsley and green onions to mixture combining well. Once cooked set aside to cool some.
Once cooled, fill the pocket of the bun with 1/4 cup of the filling. Dip the nose of the bun in the "glue" of flour and water and attach it to the same bun. Push the roll to the side of the tray to secure.
Stuffed Pistolettes may now be baked at 375 degrees F until golden brown about 20 minutes. If frying, drop into heated cooking oil until browned. Make sure there is enough oil to cover the pistolettes. Drain fried pistolettes on paper towels; serve hot.

The pistolettes can be frozen until needed. Remove from freezer one hour before baking or frying. These are the best!


Hope these are as good as the ones I had at the Port Arthur Mardi Gras a week or so ago! Can't wait to find out.

Tuesday, February 19, 2013

Maryland Crab Roll Ups


5 large, Burrito sized flour tortillas
1 8 ounce package cream cheese
⅓ cup mayonnaise
⅔ cup finely chopped red pepper
¼ cup finely chopped green onion
⅔ cup shredded cheddar cheese
½ teaspoon Old Bay seasoning
8 ounces lump crab meat

With a hand mixer, mix together cream cheese and mayonnaise until smooth.
Stir in pepper, green onion, cheddar cheese and Old Bay.
Fold in the crab meat.
Spread a thin layer of the crab mixture onto each tortilla.
Tightly roll the tortillas up and wrap in plastic wrap.
Chill 3 hours or overnight.
Cut into ¾ inch slices.
Sprinkle with more Old Bay, if desired.
Serve 10.


Tuesday, February 12, 2013

Thin Mints Cheesecake

1 (10-oz.) package thin mint cookies, crushed and divided
1/4 cup butter, melted

4 (8-oz.) packages 1/3-less-fat cream cheese, softened
1 (8-oz.) container light sour cream
1 cup sugar
1 teaspoon vanilla extract
4 large eggs
1/2 cup semisweet chocolate morsels

1. Preheat oven to 325°. Line bottom and sides of a 9-inch springform pan with aluminum foil, allowing 2 to 3 inches to extend over sides. Stir together 1 1/2 cups cookie crumbs and butter; press firmly onto bottom of prepared pan.

2. Beat cream cheese at medium speed with an electric mixer until smooth. Add sour cream, sugar, and vanilla, beating well. Add eggs, 1 at a time, beating at low speed just until blended after each addition. Pour into prepared crust.

3. Microwave chocolate morsels in a microwave-safe glass bowl at HIGH 1 1/2 minutes or until smooth, stirring at 30-second intervals. Pour melted chocolate onto center of cheesecake batter. Swirl chocolate into batter using a small spatula. (Do not overstir.)

4. Bake at 325° for 1 hour and 10 minutes to 1 hour and 15 minutes or until center is almost set. Cool on a wire rack 1 hour or until completely cool. Cover and chill at least 8 hours or up to 24 hours. Gently run a knife around outer edge of cheesecake to loosen; remove sides of pan and foil. Let stand for 30 minutes before serving. Sprinkle with remaining cookie crumbs.

Source: My Recipes from Southern Living via Huntsville Antique Show