For the few years I lived near the lowcountry, I grew a fondness for Cajun cuisine. Crawfish are some of the best I’ve eaten. Especially along Shem Creek in Mount Pleasant.

This recipe is inspired by all things southern and flavored with traditions of the Lowcountry. The season for Crawfish runs from November to March and honey, that makes it perfect for the holidays!

Ingredients

• 4 tablespoons butter or use peanut oil
• 4 tablespoons all purpose flour
• 1 medium onion chopped
• 1 medium bell pepper chopped (I use jalapeno for spicier)
• 1 stalk celery chopped
• 4 cloves garlic chopped
• 2 teaspoons Cajun seasonings or to taste
• 1 teaspoon cayenne pepperoptional, for spicier
• Salt and pepper to taste
• 2 cups chicken stock or use seafood stock
• 1 pound crawfish tail meat par-cooked
• 1 tablespoon chopped parsley
• FOR GARNISH: Extra chopped parsley, spicy chili flakes, hot sauce
• Cooked rice for serving if desired

Directions:

• Heat a large pan or pot to medium heat and melt the butter.
• Add the flour and stir to make a roux. Stir continuously for 5 minutes, or until the roux turns a copper color. Do not let the roux burn.
• Add the onion, peppers, celery and garlic. Stir and cook for 5 minutes to soften.
• Stir in the Cajun seasonings, cayenne, salt and pepper to taste, and stock or broth. Reduce heat and simmer for 20 minutes to let the flavors develop, stirring occasionally.
• Add the crawfish tails and warm them through.
• Remove from heat and stir in the parsley.
• Serve over white rice (if desired) and garnish with extra parsley and spicy chili flakes. Don’t forget the hot sauce!

Honey put some souf in ya mouf this holiday season!

My favorite cracker spread is a round of rich, cream cheese with savory, oniony seasonings and then rolled in dried beef. The retro classic is a must-have party and holiday appetizer. Serve with lots of crackers, and step back!

Mom and dad always made this for Christmas brunch and then I carried on the tea carrying it to parties and they even have a pan version now!

Ingredients:

• 8 ounces package cream cheese,softened
• 4.5 ounces dried beef, chopped or snipped into small squares 
• 2 green onions, chopped
• 1/4 teaspoon onion powder
• 1/4 teaspoon garlic powder
• 1 tablespoon Worcestershire sauce

Directions:

In a medium-size mixing bowl, combine the softened cream cheese, one tablespoon of the chopped dried beef, green onions, onion powder, garlic powder, and Worcestershire sauce. Form the mixture into a ball. and roll in the reserved dried beef to coat.

• Sprinkle the remaining dried beef onto a plate or small rimmed baking sheet. Roll the cheese ball through the chips until the ball is covered in the dried beef.
• Gently wrap in cling wrap and pat to tidy up the spherical shape. Refrigerate for at least 2 hours before serving. It’s even better the next day, so it’s make-ahead wonderful!

Tips ‘n Such

Cream cheese can get a bit sticky when it’s warm, so as an alternative to the process above, combine the ingredients as instructed above and drop the mixture onto a large square of cling wrap. 

Draw up the corners together around the misture and twist the excess tight. Gently form the mixture into a ball and refrigerate for 1/2 hour. Unwrap the ball and roll in the reserved dried beef squares to coat. Pat the dried beef to help it adhere to the cheese ball

Something about this recipe says thanksgiving! With the holidays coming up, this is a quick, simple recipe!

With the busyness of the holiday season, throw this together and satisfy tastebuds and smiles y’all! Who doesn’t love some butter and pecans?!

Ingredients:

2 eggs 

1 cup brown sugar 

1 cup granulated sugar

 ¾ cup Butter, melted

1 1/4 cup Flour, sifted

1 cup chopped pecans 

1 teaspoon vanilla

Directions:

Preheat oven to 350 degrees.

Lightly grease pan. In medium size mixing bowl, beat eggs. Add brown sugar and mix. Add granulated sugar and mix well. Melt butter and pour into the egg-sugar mixture and blend. Add flour, chopped nuts and vanilla. Mix well.

Pour into greased 9 inch square pan and bake about 35 minutes. When done, the inside will still be moist. Cut into bars or squares while slightly warm. When cool, store in container with tight lid.

My search for the perfect Thanksgiving pie is over! Especially after trying this recipe! Oh my gosh! It is insane the flavor combos!

If you like bourbon and you like butterscotch, you’re in for a real treat!

This pie does have quite a few steps, but feel free to cheat with a frozen pie crust—it won’t taste the same!

Have this around your holiday table! It will definitely be something people leave wanting more of!

For the crust:

For The Crust:

• 2 cups all purpose flour
• 1 tablespoon sugar
• 1/4 teaspoon salt
• 12 tablespoons cold unsalted butter into very small pieces
• 3-4 tablespoons water
• 1/2 teaspoon vanilla extract
• 1 egg lightly beaten

For the Fillin’

• 4 tablespoons unsalted butter
• 3/4 cup dark brown sugar packed
• 2 1/2 cups heavy whipping cream
• 1 cup whole milk
• 2 tablespoons Makers Mark Bourbon
• 1/2 teaspoon kosher salt
• 6 large egg yolks
• 1/4 cup corn starch
• 3 tablespoons sugar
• 2 teaspoons vanilla extract

For the Toppin’

• 1 teaspoon unflavored gelatin
• 4  teaspoons cold water
• 1  cup heavy whipping cream chilled
• 2 tablespoons powdered sugar
• 1 tablespoon  unsulphured molasses
• Butterscotch chips optional

Directions:

For the crust:

1. In a stand mixer with the paddle attachment, mix flour, sugar, salt and butter on lowest speed for about 2 minutes or until a coarse meal starts to form. With the mixer still running add 3 tablespoons of water and the vanilla and mix on low just until the dough clumps together, about 45 seconds. If it isn’t clumping add the other tablespoon of water and mix again. Gather the dough into a flat disk, wrap in plastic and refrigerate for 30 minutes.
2. Lightly flour a board and then roll out the dough into an 11 inch circle. Transfer to a 9-inch deep dish pie pan and crimp the edges. Then freeze the crust until hard, about 40 minutes. 
3. When ready to bake, preheat the oven to 400 degrees. Line the crust with foil or parchment and then fill with pie weights or beans. Place the pan on a baking sheet and then bake for 15 minutes, or until the crust is lightly browned.
4. Remove the weights and foil and prick the crust all over with the tines of a fork. Paint the crust all over with the egg wash. Bake for 10 minutes. Then cover the edge of the crust with foil or a pie shield and bake for an additional 10-15 minutes, or until the crust is baked and golden brown all over.
5. Remove the crust from the oven and set aside until ready to fill.

For the Fillin’:

1. Combine the cream, milk and salt in a large bowl.
2. Melt the butter in a medium saucepan over medium heat. Add the brown sugar and cook without stirring until the mixture reaches 240 degrees on a candy thermometer, or about 5 minutes (if you don’t have a candy thermometer, cook for about 3 minutes more once the sugar has dissolved and monitor closely for signs of burning).
3. In a slow stream, add the cream mixture, whisking constantly. It will bubble and splatter. In the same large bowl, combine the egg yolks, corn starch and sugar until smooth. In a slow stream, add the hot cream mixture to the bowl, whisking constantly.
4. Wipe out the saucepan. Strain the mixture in the bowl into the saucepan through a fine-mesh sieve and cook over medium heat, stirring constantly, until it begins to bubble occasionally and starts to thicken, about 5-6 minutes. Stir in the bourbon and the vanilla.
5. Pour the butterscotch mixture into the pie shell and refrigerate for at least three hours, or overnight covered.

For the Toppin’:

1. Get all of the ingredients out and ready and fit your stand mixer with the whisk attachment. Bloom the gelatin in a small bowl with the water for 5 minutes. Over low heat, melt the gelatin until dissolved but do not boil. Move right on to the next step, do not allow the gelatin to set.
2. Whip the cream and powdered sugar on high until medium firm peaks begin to form. Then add the gelatin in a slow steam with the mixer running on low. Next, whip on high until stiff peaks form. Add the molasses in a thin stream and whip until completely combined.
3. Spoon whipped cream over chilled pie and serve. Pie should keep, refrigerated, for several days but is best fresh. You can garnish with optional butterscotch chips or shavings.

How fun to start out the holiday season! I remember Nanny having multiple cookie cutters and icings for us to decorate our gingerbread!

These really give you a quick start to celebrate the holidays! With them fast approaching, this is gonna be something you’re going to want in a cloche or on the counter. You can even use them as decorations on your tree!

They are super simple to make and I recommend chilling your dough as well!

Ingredients:

• ½ cup unsalted butter, at room temperature
• ⅔ cup packed dark brown sugar
• ⅓ cup unsulphured blackstrap molasses
• 1 large egg yolk
• 1 teaspoon vanilla extract
• 2¼ cups all purpose flour, spooned and leveled
• 2 teaspoons cinnamon
• 2 teaspoons ground ginger
• 1 teaspoon baking soda
• ½ teaspoon fine sea salt
• ¼ teaspoon ground cloves
• 1 tablespoon milk

Instructions:

• In the bowl of a stand mixer, or using an electric mixer, cream the butter and brown sugar. Add the molasses, egg yolk, and vanilla and mix again.
• In a medium bowl, whisk together the flour, cinnamon, ginger, baking soda, salt, and cloves. Gradually add the dry ingredients to the wet ingredients, mixing after each addition. Mix in the almond milk.
• Form the dough into a ball, divide the ball in half, and flatten each half into a 1-inch-thick disk. Wrap in plastic and chill for at least 2 hours.
• Preheat the oven to 350°F and line two large baking sheets with parchment paper.
• Roll out the dough on a lightly floured surface until about ¼-inch thick. Use cookie cutters to cut out desired shapes, then transfer the cut-outs to the prepared baking sheets, re-rolling the dough scraps as necessary.
• Bake, one sheet at a time, for 7 to 9 minutes, or until the edges of the cookies are just set but the middles are still soft. The cookies might seem underdone, but taking them out at this point will ensure that they stay soft once they cool. I typically use a 3-inch cookie cutter and bake my cookies for 8 minutes. The exact timing will depend on your oven, the size of your cookie cutters, and how soft or crunchy you like your gingerbread cookies.
• Let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. Decorate as desired.

These are genuinely a favorite of mine! I do tend to like a little more sweet in mine so I may add powdered sugar to the top! Everyone has different preferences.

This dough makes 24 nice size cookies! I will be making these this holiday season and giving them out to friends and neighbors!

This is so super rooted in tradition! You’re going to want to whip these up!

This lovely dessert will have you coming back for seconds! This super simple recipe is set to be a hit at your next gathering. Things perfect chilled. Now don’t let guilty pleasure trick you into eating out of the cake pan! Trust me—this is one of those desserts that will do that!

With fall current, this will definitely be an awesome dessert after that warm bowl of chili on those cool nights. This is especially good to have on hand for unexpected visitors or even planned events.

INGREDIENTS

FOR THE PUMPKIN FILLING AND CAKE:

• 2 1/4 cups cold heavy cream
• 1/3 cup pumpkin purée (not pumpkin pie filling)
• 1/4 cup sweetened condensed milk
• 1/4 cup powdered sugar
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground cardamom
• 1/2 teaspoon pumpkin pie spice
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon almond extract (optional)
• 1 (14.4-ounce) box  graham crackers

FOR THE WHIPPED CREAM TOPPING:

• 2 cups cold heavy cream
• 1/4 cup powdered sugar
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon vanilla or almond extract
• 1/2 teaspoon pumpkin pie spice, plus more if desired

Directions:

INSTRUCTIONS

MAKE THE PUMPKIN FILLING AND CAKE:

1. Place 2 1/4 cups cold heavy cream,1/4 cup sweetened condensed milk, 1/3 cup pumpkin purée, 1/4 cup powdered sugar, 1 teaspoon vanilla extract, 1/2 teaspoon ground cardamom, 1/2 teaspoon pumpkin pie spice, 1/2 teaspoon ground cinnamon, and 1/2 teaspoon almond extract in the bowl of a stand mixer (or large bowl if using an electric hand mixer or whisking by hand). Beat with the whisk attachment, starting at low speed and gradually going up to high speed, until soft peaks form, 2 to 5 minutes.
2. Assemble the icebox cake: Line the bottom and all four sides of an 8 1/2 x 4 1/2-inch loaf pan with plastic wrap, making sure to have about 3 inches of overhang over all four sides for easier removal of the frozen cake. Spread 1/4-inch layer of the whipped cream mixture (about 3/4 cup) onto the bottom of the loaf pan.
3. Split 16 graham cracker sheets along the lines into quarters. Spread about 1/4-inch thick layer of the whipped cream mixture onto 2 pieces, then stack them on top of each other. Repeat until you have a stack of 9 crackers. Place the stack vertically against a short end of the loaf pan (you should be able to see all the layers). Repeat with the remaining crackers and filling until you have 7 stacks of crackers arranged side-by-side in the loaf pan. Dollop the remaining filling over the crackers and spread into an even layer.
4. Fold the excess overhanging plastic wrap over to cover the cake. Freeze for at least 5 hours, preferably overnight.

Directions for the Topping:

MAKE THE WHIPPED CREAM TOPPING:

1. When ready to serve, grasp the excess plastic wrap and remove the icebox cake from the loaf pan. Unwrap the top, invert onto a serving plate, and remove the remaining plastic wrap.
2. Place 2 cups cold heavy cream, 1/4 cup powdered sugar, 1/2 teaspoon ground cinnamon, 1/2 teaspoon vanilla or extract, and 1/2 teaspoon pumpkin pie spice in a clean, dry stand mixer bowl (or large bowl if using an electric hand mixer or whisking by hand). Beat with the whisk attachment on medium speed until medium peaks form, 1 1/2 to 2 minutes.
3. Dollop the whipped cream over the icebox cake. Use an offset spatula or butter knife to evenly spread all over the sides and top of the cake, completely covering the cake. Use the tip of the spatula or knife to create peaks and swirls on top if desired. Dust the top with more pumpkin pie spice if desired. Serve immediately. For the cleanest slices, cut the icebox cake crosswise with a knife run under hot water and wiped dry before each cut.

The cake can be made ahead by 1 day! You can store it in an air tight container for up to a week!!

A lowcountry favorite. This is absolutely a wonderful showstopper. This dish is super simple, but does have a lot of critical ingredients. Put the taste of the south in your mouth!

There are many variations you could use. You could even add cheese and bake in the oven.

Ingredients

• 2 pounds lean ground beef
• 1 yellow onion, chopped
• 1/2 red or green bell pepper, chopped
• 2 cloves garlic, minced
• 1/2 teaspoon red pepper flakes
• 1 (28-ounce) can Tomato Sauce
• 1 (28-ounce) can diced tomatoes
• 1 1/2 tablespoons Worcestershire sauce
• 1 tablespoon sugar
• 1 tablespoon Italian seasoning
• 1 teaspoon Cajun seasoning
• 1 teaspoon seasoned salt
• 1/2 teaspoon paprika
• 1/2 teaspoon black pepper
• 2 bay leaves
• 2 cups water
• 3 cups uncooked elbow pasta
• 1 (11-ounce) can corn, drained
• Shredded Cheddar cheese and sour cream for serving

Directions:

• Heat a lightly greased Dutch oven over medium heat and add the ground beef, onion, and bell pepper. Break meat apart with a wooden spoon as it cooks.
• Once meat is no longer pink, drain off any liquid/grease. Return Dutch oven to heat and add garlic and red pepper flakes. Cook 1 minute.
• Add tomato sauce, diced tomatoes, Worcestershire sauce, sugar, Italian seasoning, Cajun seasoning, seasoned salt, paprika, pepper and bay leaves. Simmer 5 minutes.
• Add water and pasta and simmer, covered, until pasta is cooked, about 15 minutes. Discard bay leaves.
  Stir in corn and serve with cheddar cheese and sour cream.

I’m telling you! The mix between pineapple and cream cheese is unmatched! This is a beautiful recipe to take to your next fall gathering or get together!

This will really stick to your ribs so it is perfect for the fall and winter months! I tried this recipe out of an old church cookbook and honey let me tell you, the taste buds were happy I tried it!

Ingredients:

• 1 stick (1/2 cup) butter
• 1 egg, lightly beaten
• 1 cup milk
• 1 cup all-purpose flour
• 1 cup sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 2 cans (20 oz each) pineapple chunks, drained
• 8 oz cream cheese, cut into small pieces

Directions:

1. Preheat the oven to 350°F (175°C).
2. Melt the butter and pour it into a 9×13-inch baking dish.
3. In a medium bowl, whisk together the egg, milk, flour, sugar, baking powder, and salt until smooth.
4. Pour the batter evenly over the melted butter in the baking dish; do not stir.
5. Evenly distribute the drained pineapple chunks and cream cheese pieces over the batter.
6. Bake for 45-50 minutes or until the top is golden brown and a toothpick inserted in the batter comes out clean.
7. Allow the cobbler to cool slightly before serving. It can be enjoyed warm or at room temperature.

Tips:
Use full-fat cream cheese for a richer, creamier texture in the cobbler.
Serve with a scoop of vanilla ice cream for an indulgent dessert experience.

Talk about putting some souf in ya mouf’! This dish right here was an experiment for me, and it turned out to be the best peach cobbler I’ve ever made! What makes it even better is that you probably have all these ingredients on hand. It’s a beautiful mix of sweet and even more sweet!

Ingredients:

1 ½ cups self rising flour 

1 stick Butter

 ½ cup water 

2 cups sugar divided

4 cups peaches, peeled and sliced

1 cup milk  

ground cinnamon, optional

Directions:

Preheat oven to 350 degrees

Combine the peaches, 1 cup sugar, and water in a medium saucepan and mix well. Bring to a boil and simmer for at least 10 minutes. Remove from the heat.

Put the butter in a baking dish and place in oven to melt.

Mix remaining 1 cup sugar, flour, and milk slowly to prevent clumping. Pour mixture over melted butter. Do not stir.

Spoon fruit on top, gently pouring in syrup. Sprinkle top with ground cinnamon, if using. Batter will rise to top during baking. Bake for 30 to 45 minutes.

To serve, scoop onto a plate and serve with your choice of whipped cream or vanilla ice cream

This summer treat takes me back to my childhood! Tomato sandwiches were all the rage and still are! Try this salad for that same mouthwatering bite! Y’all have to try this!

Ingredients

• 1 sleeve saltine crackers crushed
• 1 14.5 ounce can diced tomatoes, undrained (I use fresh tomatoes in summer
• 1/4 cup onion chopped (can use green onions)
• 1/4 cup green pepper chopped
• 5 eggs boiled, peeled and chopped
• 1/4 teaspoon black pepper
• 1/4 to 1/2 cup mayonnaise

Instructions

• Mix all ingredients EXCEPT the crackers together in a bowl. Refrigerate for several hours before serving. Right before you serve, add the crushed crackers and serve on a lettuce bed. Makes about 5 cups of salad.