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Cajun Style Baked Sweet Potato
Tired of the same old baked sweet potato? Great for picnics and barbecues, these sweet potatoes are seasoned with a homemade herb and spice mix.
Collard Greens
Southern-comfort luck food!
Sweet and Tangy Sautéed Collard Greens
These sautéed collard greens are sweet and tangy with a honey and balsamic vinegar dressing. They're a delicious and nutritious vegetarian side dish or salad.
Creole Cornbread Stuffing
Chock full of spices that really make this stuffing sing. This is enough for one turkey.
Braised Collard Greens
My grandma Ollie-Belle made the best braised collard greens. This recipe is as close to hers as I could come. The pot-liquor is the key to great greens. Serve with fresh green onions and black-eyed peas with rice.
Giant King Cake Pop-Tart
This festive Mardi Gras mashup is perfect for anyone seeking a lower-effort alternative to homemade king cake. The key to keeping this recipe big and easy is store-bought puff pastry--which encases a gooey cinnamon-sugar filling and is frosted with a decadent cream cheese glaze. So while it's certainly not a traditional king cake, this giant brown sugar-cinnamon tart does offer a similarly flaky, buttery, and sweetly delicious pastry experience. In place of the plastic baby typically that's hidden in a king cake after it's finished baking, you can always tuck an almond or other nut.
Pecan Cajun Cake
Great for a Mardi Gras-themed dinner party! I was a member of the Barksdale AFB Officers' Wive's gourmet club. This cake was made for one of our luncheons. Guaranteed Cajun!
Skinny Foster
A lighter version of the traditional dessert. Also yummy served over pancakes instead of syrup.
Pralines II
Delicious candy and pretty easy to make.
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.
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