Mudbug (aka: Crawfish) season is upon us.  This is one of my favorite seasons.  Some people say it is the season of Mudbugs and King Cake.  This Southern Dabbler loves both.  So why not start this year off with the best recipe to warm us up and soothe that rumbling tummy.

Ingredients:
3 lbs. Crawfish Tails
2 Large Onions
2 Sticks of Butter
2 Cans of Cream Style Corn
1 Can of Whole Kernel or 3 Ears Fresh Cut
l Cup of Flour
1 Quart of Half & Half
1 Quart of Whole Milk
2 1/2 Tbsp. Sugar
Garlic, Salt, Black Pepper, and Your Favorite Cajun Seasoning to Taste
(Everyone has their own degree of Goodness!)
1 Bunch of Green Onions, chopped.

Now get cooking:

     Start off with 1 stick of butter in a large nonstick pot. Add onions (not Green Onions). with a little of the seasonings.  Cook until soft.  Add in half & half, milk, sugar, corn, and more seasonings (to taste) and last but not least, your Mudbugs. 
     In a separate pot, (for this pot I like to use my iron skillet, my personal preference) add remaining butter and flour cook for several minutes, until you get a little color, then add 1 cup of water and whisk well.  Add this to the large pot and stir well.  Let this simmer for a while then add chopped green onions. Simmer a little more and serve this with your favorite bread.  This Southern Dabbler prefers Crackling Cornbread. (Oh, now I guess you need that recipe!)

If you are feeding a large crowd please double, triple, or quadruple it.
Cannot go wrong with this one.  Enjoy!

This is just a simple Danish easily put together in just a few minutes.  I call it the healthy chocolate for my grands, which we all know no sugar is not healthy, cacao, yes, but all the additives, "no way."

Your ingredients are as follows:

Frozen Pastry Dough
Jar of Nutella
Nuts (I use Pecans, it's a southern thang!)
Powdered Sugar
Yep! That's it. 4 ingredients, even a non-cooker could handle this one.

     Put a parchment paper or spray a little nonstick or butter on a large sheet pan.  Pre-Heat oven to 375 Degrees.  Let the Frozen Pastry Dough thaw so that it can be laid out flat.    
     Then spread your Nutella out evenly in the center of the pastry leaving outer edges to fold over top.  Thin layer, 1 small jar will make two pastries.    
     After spreading, I chop up a few pecans and sprinkle on top of this. (This is ever how many you are feeling, me personally, I feel a lot.)
     To close your pastry, just use your imagination in design, I make cuts and just fold over enclosing the ends with a pinch. 
     Place pastry on prepared cookie sheet, I brush pastry with a little melted butter or egg wash and bake until you have a golden color and done.  Sprinkle top with the powdered sugar while warm and then a little more after it has cooled.  
    NOTE:  This pastry is gone before it ever gets cooled at my house, but sometimes I might just "sneak bake" one to have when that old chocolate craving hits. I assure you its great cold with coffee.


     


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