In a small sauce pan, melt butter w/brown sugar and corn syrup over moderate heat. Stir until smooth and pour into a 9x13 pan. Cut six 1 inch slices (or use 12 slices of the P.F. cinnamon bread) and arrange bread in baking dish. In a bowl, whisk together eggs, half & half, vanilla, Grand Marnier, and salt until combined well and pour this mixture evenly over bread.

Refrigerate covered overnight.

Preheat oven to 350 degrees and bring bread to room temperature. Bake uncovered until puffed and edges are pale golden, approximately 35-40 minutes.

Serve immediately.

• 1 stick of butter
• 1 cup of packed brown sugar (1/2 pound)
• 2 T. corn syrup
• 1 loaf of French bread (or Pepperidge Farm cinnamon bread)
• 6 eggs
• 1 1/2 cups half & half (or fat free evaporated milk)
• 1 t. vanilla
• 1 T. or Grand Marnier or Triple Sec
• 1/4 t. salt
  
  

Preheat oven to 350 degrees.  Evenly coat 12 muffins cups (2 ½ inch) with cooking spray.  In a large bowl, beat eggs.  Stir in crab meat, cracker crumbs, celery, and onion until well blended.  In a small bowl, stir together mayonnaise, Worcestershire, hot pepper sauce, salt, and pepper until thoroughly blended.  Pour mayonnaise mixture into egg mixture and stir together until well blended.  Spoon a scant 1/3 cup of egg mixture into each muffin cup.  Bake until lightly browned and knife inserted near center comes out clean, about 20 to 22 minutes.  Remove from pans and serve immediately with Dipping sauce. 

• 9 eggs
  
• 1 can (4 ¼ oz) lump crab meat, drained
  
• 1 cup saltine cracker crumbs, about 24 squares, crushed
  
• ¼ cup finely chopped celery
  
• 3 tablespoons finely chopped onion
  
• 2 tablespoons reduced-fat mayonnaise
  
• 1 tablespoon Worcestershire sauce
  
• 7 drops hot pepper sauce
  
• 1 teaspoon salt
  
• ¼ teaspoon freshly ground black pepper
  
  

Dipping Sauce

In a small bowl, stir all ingredients together until well blended.

• ½ cup reduced-fat mayonnaise
  
• 2 tablespoons sweet pickle relish
  
• 4 to 5 drops hot pepper sauce

Place peeled crawfish tails in a medium pot and add enough water to cover.  Stir in crab boil powder then bring to a boil over medium heat.  Boil for approximately 10 minutes then remove from heat and allow crawfish to soak in liquid for 10-15 minutes.  While crawfish are soaking, cut eggs in half lengthwise and carefully remove yolks.  Place yolks in a mixing bowl and mash with a fork then set aside.  Drain crawfish but do not rinse.  To the mashed yolks, add crawfish and enough mayonnaise to hold mixture together.  If desired, season to taste with salt, pepper and granulated garlic.  Stuff egg white halves with crawfish mixture and garnish with paprika.  Serve warm or chill for at least 1 hour to serve cold. 

Recipe courtesy of Lisa Jones of Walker, LA

• 2 dozen eggs, boiled
  
• 1 pound crawfish tails, peeled
  
• 1 cup crab, crawfish or shrimp boil powder
  
• ¾ - 1 cup mayonnaise
  
• Salt and black pepper to taste
  
• Granulated garlic to taste
  
• Paprika to garnish
  
  

1. Heat oven to 350 degrees.  Spray a large (at least 12 cup) Bundt pan with nonstick coating.  Soften the cajeta in the jar in the microwave and pour into the prepared pan. 
2. Prepare cake mix according to package directions.  Pour the cake batter into the cake pan over the caramel.
3. To make the flan:  pour condensed, evaporated and fresh milks into a blender with the cream cheese, vanilla and eggs.  Mix well.  Pour flan mixture very slowly over the cake batter.  Cover the pan TIGHTLY with aluminum foil. 
4. Set the Bundt pan into a large pan and set on the oven rack and slide in.  Carefully pour hot water into the larger pan to a depth of 2” (the Bundt pan will be setting in 2” of water).
5. Bake cake for about 2 hours; do not uncover at this time.
6. Remove cake from water and allow to cool for 15 minutes.  Invert cake onto a large plate with rim.  The cajeta will drip down the sides of the cake.  Cool completely then refrigerate.

Note:  even though the flan is poured on top of the cake batter, it will sink to the bottom of the pan.

• Cake:
  1 box chocolate cake mix
  
  
• Topping:
  1 (10 oz.) jar cajeta (caramel topping) or Smucker’s caramel topping
  
  
• Flan:
  • 1 (14 oz.) can sweetened, condensed milk
    
  • 1 (12 oz.) can evaporated milk
    
  • ½ cup fresh milk
    
  • 1 (8 oz.) pkg. cream cheese, at room temperature
    
  • 1 tsp vanilla
    
  • 5 eggs

Cut eggs in half lengthwise.  Remove yolks.  With a fork, mash yolks; add mayonnaise, mustard, salt and pepper.

Mix in chives, parsley and garlic powder.

Refill egg whites with yolk mixture and garnish with cherry tomatoes.

In a medium sized bowl, stir together first 3 ingredients.  Stir in remaining ingredients until evenly coated with dressing.  Cover and chill to blend flavors.  Serve on lettuce leaves and garnish with tomato slices, if desired. Makes 4 servings.

• 4 oz. (about ½ cup) cream cheese, softened
  
• 2 T. mayonnaise
  
• 1 T. sweet pickle relish
  
• 4 hard-cooked eggs, chopped
  
• ½ cup finely chopped carrots
  
• 2 T. chopped pimiento green olives
  
• Lettuce leaves and/or tomato slices
  

1. Soften butter in microwave for a few seconds (do not melt).
2. In a large bowl, mix sugar and butter.
3. Add eggs one at a time.  Beat well after each.
4. Add flour and whipping cream.  Beat well.
5. Add vanilla.  Beat well.
6. Bake in greased cake pan for 1-½ hours at 275oF.

Top with fresh Louisiana strawberries!

• 2 sticks sweet cream butter (unsalted)
  
• 3 cups sugar
  
• 6 eggs
  
• 3 cups cake flour
  
• 1 pint whipping cream
  
• 1 tsp vanilla

• 1 green bell pepper
  
• 1 red bell pepper
  
• 2 med. tomatoes
  
• 3 hard cooked eggs
  
• 1 (6 oz.) can water-packed tuna
  
• 2 T. drained capers
  
• 3 T. olive oil
  
• 3 T. fresh lemon juice
  
  

• Boston or romaine lettuce
  
• 9 oz. pkg. frozen Italian green beans
  
• 4 med. potatoes
  
• 4 med. tomatoes
  
• 8 hard cooled eggs, sliced
  
• 1/4 c. sliced black olives
  
• Bottled Italian salad dressing*
  
  

• 1 c. reduced-fat soar cream
  
• 1 (4 oz.) can diced green chilies
  
• 1 t. ground cumin
  
• 9 lasagna noodles
  
• 1 (12 oz.) can Mexi-Corn, drained
  
• 4 c. shredded lettuce
  
• 1 (16 oz.) jar salsa
  
• 12 hard cooked eggs, sliced
  
• 1 c. shredded reduced-fat Monterey Jack cheese
  
  

• 1 (12 oz.) pkg. long grain & wild rice
  
• 6 hard cooked eggs
  
• 8 oz. plain low-fat yogurt
  
• 1 1/2-2 t. curry powder
  
• 2 c. chopped fresh broccoli
  
• 6 lg. Tomatoes
  
• Spinach leaves
  
  

• 12 slices white bread, crusts removed
  
• 1 lb. Italian sausage, cut in 1/4" slices
  
• 1/2 lb. fresh mushrooms, sliced
  
• 1 med. onion, chopped
  
• 1/4 c. butter or margarine, melted
  
• 4 c. shredded Cheddar cheese
  
• 5 eggs, beaten
  
• 2 1/4 c. milk
  
• 1 T. Dijon mustard
  
• 1 t. dry mustard
  
• 1 t. ground nutmeg
  
• 1/2 t. salt
  
• 1/4 t. pepper
  
• 2 T. minced fresh parsley
  
  

• 1 10 oz. pkg. frozen patty shells
  
• 1/2 lb. fresh mushrooms, sliced
  
• 2 T. chopped onion
  
• 2 T. butter or margarine, melted
  
• 1/4 c. butter or margarine
  
• 3 T. all-purpose flour
  
• 1 1/2 c. milk
  
• 3/4 t. salt
  
• 1/8 t. red pepper
  
• 3 T. dry white wine
  
• 5 hard cooked eggs, chopped
  
• 1 hard cooked egg, cut in 6  wedges