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Black-Eyed Pea Patties
Black-eyed pea patties made with bacon, shallots, and roasted red peppers are pan-fried until golden brown and crispy. This recipe calls for canned peas, but for more flavor, I sometimes use leftover peas that I cooked with ham hocks or smoked turkey from New Year's. Get creative with how you serve them; sometimes I top them with fried green tomatoes or leftover candied yams.
Creole Cornbread Stuffing
Chock full of spices that really make this stuffing sing. This is enough for one turkey.
Ke's Cajun (Dirty) Rice
Ke's Cajun (dirty) rice is rice with a kick. It is best served with Cajun chicken or another Cajun dish. You will love how this complements your main dish; however, because this rice contains some meat, it can be eaten alone. Enjoy!
Southern Collard Greens
A must-eat dish on New Year's day.
Chiacchiere with Sanguinaccio
'Chiacchiere' is a dessert that is fried and sprinkled with confectioners' sugar and served with sanguinaccio. It is a traditional Italian dessert in the region of Campagnia, served during 'carnevale' or as we say Mardi Gras. It is served with 'sanguinaccio' a chocolate sauce used for dipping the 'chiacchiere'. Years ago the sanguinaccio was made with chocolate and pig's blood, but now the use of the blood has been banned due to health concerns, but in small villages across Italy it is still used.
Bananas Foster Pudding
Bread, bananas, banana liqueur, cream and pecans are the featured ingredients in this slowly baked bread pudding spiced with cinnamon.
Crostoli Pastries
Crostoli, light and airy fried pastries, are a beloved part of Italy's Carnevale and a cherished holiday treat for Italian-Americans. This family recipe, passed down from my great-grandmother, originated in Italy's Veneto region and traveled with her to the U.S.
Bourbon Bread Pudding
A sweet bourbon bread pudding for large get-togethers. My family requests that I bring this every holiday!
Semla
A semla (semlor is the plural form) is a Swedish cardamom bun filled with marzipan and sweetened cream. These are traditionally served on Fat Tuesday, but nowadays these delicious pastries are happily eaten as often as they can be found. We love that these are not too sweet and are just big enough.
Doberge Cake (Dobash)
This doberge cake (dobash) is also known to a friend as Jewell Cake, named after her mother. It's a tower of moist cake layers with icing and is no easy feat to take on! However, this recipe helps simplify it a bit!
King Cake
This a sweet bread that is made during Mardi Gras in New Orleans. It has a cream cheese filling and a simple glaze. A tiny plastic baby baked into the bread and will bring good luck to whoever finds it.
King Cake in a Bread Machine
Hey y'all, make the dough for this king cake in your bread machine and laissez le bon temps rouler! I came up with this non-traditional way to make a very traditional cake just in time for Mardi Gras.
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