Tuesday, December 31, 2013

Creole Contessa Top Eats of 2013 and a Kyvan Foods Giveaway!

I've included my top picks for 2013 and don't forget to enter the Kyvan foods giveaway (entry below)!

Top Picks for 2013

Sausage Biscuit Souffle with Creamy Gravy

Chocolate Party Cake

Island Delight Almond Cake

Andouille Artichoke Bread

Smoked Turkey Gumbo

Creole Collard Greens with Smoked Turkey

Hot 7 Layer Bean Dip

Ground Turkey and Potatoes Taco Al Pastor

Slow Cooker 2 Meat Chili

Lemon Glazed Southern Tea Cakes

Greek Shrimp Alfredo

Cholula Hot Wings

Strawberry Lemonade Pudding Cake

Hot Wing Chicken Lasagna

Quick and Easy Rustic Peach Cobbler

Football Sausage Chili

Monday, December 30, 2013

Easy Slow Cooker Chicken Jambalaya and a Kyvan Foods Giveaway

It's time to appreciate the goodness with Kyvan foods!

The wonderful people at Kyvan foods sent me some tasty products to try out this week.

Kyvan foods were also generous enough to provide a giveaway (entry below) of their wonderful products.

I am starting out by taking Kyvan's Jambalaya sauce and turning it into a Slow Cooker Chicken Jambalaya!

If you like Shrimp add them the last 30 minutes of cooking time...As we all know...Baby Girl is allergic to seafood so I didn't use them.

Yes...people I know I create Crock Pot Slow Cooker Meals on Sunday's, as I did yesterday with my Slow Cooker Black Eyed Peas with Ham Hocks!

I decided it's almost New Years and why not extend the Slow Cooker celebration into Monday!

I cooked up a big pot of hot rice, had some leftover cornbread, and I am having a Kyvan's food Jambalaya party in my mouth!

Easy Slow Cooker Chicken Jambalaya with Kyvan Foods

1 jar Kyvan's Jambalaya Sauce
1 1/2 lbs chicken breast, boneless, skinless
1 tablespoon creole seasonings
hot rice
green onions to garnish


Rinse chicken, cut into 1 inch chunks, season with spices.

Place chicken, Jambalaya sauce into slow cooker, cook on high for 3 hours.

Remove lid the last hour of cooking time.

Serve with hot rice, garnished with green onions.

Sunday, December 29, 2013

Easy Slow Cooker Black Eyed Peas with Ham Hocks

Slow Cooker Sunday!

Hello PEOPLE! We have a Vitamix winner!!!! Check below to see if you won!

Now after giving away a Vitamix to 1 lucky winner, I decided I needed some savory beans in my life!

O.K. I love beans, but what I love even more is a way to utilize my Crock-Pot Slow Cooker, which by the way, next to my Vitamix is my new favorite kitchen gadget!

Yes she is...yes, I named her...I call her Crocky...yep...everyone needs a nickname, and my Slow Cooker is Ms. Crocky...lol!

I cooked my beans on high, but you can do low and slow if you have the patience to wait that long!

The aroma coming from these beans, it's really unexplainable...you must make them to understand the flavorliciousness (new word) that these black eyed peas brings into you life...I kid you not!

These beans are a perfect, ring in the New Year treat, and don't forget the smothered cabbage, rice and hot buttered corn bread!

Easy Slow Cooker Black Eyed Peas with Ham Hocks

Prep Time: Overnight
Cook Time: 5 hours high, 8-10 low
Servings: 4-6


1 pound dried black eyed peas, soaked overnight
2 lbs ham hocks, smoked
3 cups chicken broth, low sodium
3 cups beef broth, low sodium
1 large white onion, chopped
1 bell pepper, chopped
2 stalks celery, diced
3 cloves garlic, chopped
2 bay leaves
3 tablespoon extra virgin olive oil
1 tablespoon Slap Ya Mama Seasonings
1 tablespoon garlic powder
1 tablespoon onion powder
1/2 tablespoon black pepper
2 teaspoon smoked paprika
2 teaspoon dried thyme


Rinse beans, cover with water and soak overnight covered with a lid. Next day drain beans, pick out any beans that look disfigured and discard, rinse beans, drain again and set aside.

Rinse ham hocks under cold water and set aside.

In a large pot add olive oil and heat over medium high heat. Add celery, bell pepper and onion, and saute for about 5 minutes, add garlic cook 1 more minute.

Add all the seasonings and mix well. Pour in chicken and beef broth and bring to boil.

Transfer mixture to slow cooker. Add beans and ham hocks stir well. Cover, cook beans on high for 5 hours or low 8-10 hours.

During the last hour of cooking remove lid and mash some of the beans with the side of a large spoon. Allow beans to cook uncovered for the last hour.

Remove ham hocks, discard fat and bones, shred meat, add back to the beans and mix well.

Serve over hot rice with a side of hot buttered cornbread. Enjoy!

Note: Quick soaking method for beans. In a large pot place washed beans and cover with water. Bring pot to boil, cover pot, turn off heat and allow beans to soak 1 hour. Drain, rinse and prepare to cook.

Saturday, December 28, 2013

Smothered Cabbage with Bacon and a Vitamix Giveaway!


It's the last day to enter the Vitamix Giveaway (entry below).

It's almost New Years Day and no southern kitchen would be caught without a big pot of smothered cabbage to bring in the New Year!

Smothered cabbage is really simple to make, just cook up some bacon, use that bacon grease to saute your onions and peppers in and add the cabbage, a little broth and apple cider vinegar and that's it.

After about 30 minutes you have smothered cabbage...full of flavor and ready to eat!

Grab a fork and some black eyed peas (which I will be posting tomorrow) and it's time to ring in the New Year!

Let's Eat People!!!!!

Smothered Cabbage with Bacon

Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 4


1 head of cabbage, shredded
1 pack of bacon, sliced
1/2 cup chicken broth
1 tablespoon Slap Ya Mama Seasoning
1 tablespoon garlic powder
1 tablespoon onion powder
1/2 tablespoon black pepper
1 bell pepper, diced
1 onion, diced
1 stalk of celery, diced
3 cloves of garlic, minced
1 teaspoon apple cider vinegar
extra virgin olive oil
hot sauce


In a large skillet, heat about 2 tablespoonfuls of olive over medium heat,add bacon and fry until crispy. Remove bacon from pan and drain on paper napkin.

Add bell pepper, onion, and celery to bacon grease. Saute for about 5 minutes, add garlic and cook 1 minute more. Add spices and mix well.

Add cabbage and mix well. Cook cabbage about 10 minutes then add broth. Allow cabbage to cook 10 minutes more. Add apple cider vinegar, toss in bacon and cook 5 minutes more.

Serve with black eyed peas, rice and lots of hot sauce!

Thursday, December 26, 2013

Toasted Coconut Pineapple Cake and a Vitamix Giveaway!

It's the day after Christmas and I have CAKE, oh and a Vitamix Giveaway, (entry below) and don't forget you can enter daily!

Now, back to this light, fluffy, coco-nutty, pineappily (new word) cake!

This cake is moist, fluffy, and delicious...I don't have many words today because...I am still full from yesterday!

 All I can say is...make the cake...cut the cake...eat the cake...then eat more cake!

 And enter the giveaway...while you eat the cake...! I am full...gotta go!

Toasted Coconut Pineapple Cake and a Vitamix Giveaway!

Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour


3 ¼ cups cake flour
1 teaspoon salt
5 teaspoons baking powder
2 1/2 cups Zulka Morena Sugar
2 sticks butter, room temperature, unsalted
4 eggs, room temperature
1 ¾ cups whole milk
2 teaspoons vanilla extract
1 cup flaked coconut

For the Pineapple Filling:

1 stick butter1 cup Zulka Morena Sugar
1 1/2 tablespoons cornstarch
1 teaspoon vanilla extract
2 cups drained, crushed pineapple, reserve juice

For the frosting:

1 stick butter, room temperature
4 cups of confectioners sugar
1 teaspoon vanilla extra
2-3 tablespoons pineapple juice, more if needed
1 1/2 cup toasted coconut


Preheat oven to 350 degrees. Grease and flour 3 9 inch cake pans and set aside. 

Sift flour, salt, and baking powder 3 times and set aside. In a mixer, blend butter and sugar for about 5 minutes until creamy.

Add eggs one at a time mixing 15 seconds between each egg. Mix vanilla and milk together and in 3 batches add milk and flour mixture, ending with flour mixture.

Add coconut to last batch of flour mixture tossing well, then add to mixer. Beat 20 seconds between each batch of flour/milk addition.

Scrap the sides of the mixer between each addition. Divide mixture between cake pans and bake for 30-40 minutes until cake it done, use a wooden skewer to check for doneness after 30 minutes.

Prepare pineapple filling by adding all ingredients to a pan, minus the butter, whisk well, add butter and bring mixture to boil, reduce heat and simmer 5 minutes, remove from heat and allow to cool.

To prepare frosting, mix butter and sugar together until creamy, add vanilla, and pineapple juice, add pineapple juice until mixture is spreadable, more or less as needed.

In a pan, add coconut and toast over medium heat, stirring constantly for about 2 minutes are until coconut begins to brown, remove from pan and cool completely.

To assemble cake: Place 1 cake on cake platter, top with half the pineapple filling, place second cake on top and top with remaining pineapple filling. Frost cake completely with pineapple butter cream and top with toasted coconut. Enjoy!

Tuesday, December 24, 2013

Merry Christmas and a Vitamix Giveaway!

Don't forget to enter the Vitamix Giveaway below!   

Monday, December 23, 2013

Slow Cooker Chunky Spaghetti Sauce and a Vitamix Giveaway

Yes, I know Slow Cooker Sunday was suppose to be yesterday. With the excitement of the Vitamix giveaway happening (entry below), I preferred to move up Slow Cooker Sunday...to Slow Cooker Monday...for this week only!

Everyone who follows my blog knows how much I love Italian food, especially pasta.

My goal was to recreate my favorite Sunday Ragu and make it in my Crock Pot Slow Cooker!

Did I mention how much I love my slow cooker...well I am hooked.

I purchased the Crock Pot Triple Dipper Warmer last week and I used it for my daughters birthday party Friday...let me tell ya...it kept my queso and shredded slow cooker chicken taco meat hot all night...you better get ya one and try it!

This is really simple, the only cooking required was to saute the veggies in olive oil, add the tomato paste to "burst" open the flavors, and brown the meat.

Place everything in the slow cooker...4 hours later on high, it's time to eat!

Serve this Slow Cooker Chunky Spaghetti Sauce with your favorite pasta and lots of parmigiano reggiano cheese. Enjoy!

Slow Cooker Chunky Spaghetti Sauce 

Prep Time: 10 minutes
Cook Time: 4 hours
Total Time: 4 hours 10 minutes
Servings: 6-8


1 lb. turkey, ground
1 lb. Italian sausage, casing removed
1 bell pepper, diced
1 onion, diced
1 stalk celery, diced
3 cloves garlic, minced
1/2 cup Italian Parsley, chopped
12 ounces tomato paste
3 1/2 cups crushed tomatoes
2 cups chicken broth, low sodium
1 tablespoon Slap Ya Mama Seasonings
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon black pepper
1/2 teaspoon crushed red pepper
1/2 teaspoon Zulka Moreno Pure Cane Sugar
extra virgin olive oil
hot cooked pasta
parmigiano reggiano


Mix seasoning blend and sugar together and set aside. 

In a large pan add about 2 tablespoonfuls of olive oil over medium heat, add bell pepper, onion, and celery, season with 1 tablespoon of seasoning blend and saute for about 5 minutes minutes, add garlic and cook 1 minute more.

Add tomato paste and cook for about 5 minutes. Add ground turkey and sausage, season with 2 tablespoons of seasoning blend and cook for 5 minutes more, breaking up mixture.

Add mixture to crock pot, top with crushed tomatoes, chicken broth and remaining seasonings.

Mix well and cook on high for 4 hours, making sure to stir every hour. 

During the last hour of cooking time add chopped Italian parsley and cook uncovered.

Serve with hot pasta and plenty of parmigiano reggiano. Enjoy!

Sunday, December 22, 2013

Vitamix 6000 Giveaway!!!!

Merry Christmas, Happy Holidays!

image provided by Vitamix
Yes, I know you're wondering what happened to Slow Cooker Sunday...we're gonna have to reschedule due to unforeseen giveaway circumstances...!!!!

You get a Vitamix, and you get a Vitamix, and you get a Vitamix...just kidding folks...I am not Oprah...lol...!!!!!

But, one of you lucky people will get a Vitamix...just in time for those New Years, I am going to start making healthy smoothies resolutions!!!!

I am excited, I really can't wait to see who wins. And because this is such a SWEET giveaway, I decided to share a few of my favorite sweet treats!

1. Caramel Brownie Ice Cream Cake
2. Strawberry Banana Smoothie
3. Lemon Glazed Southern Tea Cakes
4. Sweet Potato Pie

The time has come people! Enter the GIVEAWAY!!!!!!!!!!

Don't forget the random winner will be selected by Rafflecopter so make sure you enter everything through Rafflecopter correctly!

Saturday, December 21, 2013

Quick and Easy Rustic Peach Cobbler

I love peach cobbler, especially when fresh peaches are in season.

But sometimes I crave peach cobbler and I don't have fresh peaches and I don't have time to make pie crust.

This is when my Quick and Easy Rustic Peach Cobbler comes in handy!

The wonderful people at Zulka Morena Pure Cane Sugar sent me a whole bunch of their product for recipe development and a giveaway (entry below).

You still have time to enter!

Now...grant it...you can make your pie crust from scratch...I even have the recipe...and it's buttery and pretty much perfect...make sure you double the recipe because I like my cobbler with crust on the bottom and on the top!

When I am in a rush, I reach for Pillsbury refrigerated pie crust...why...because it's da bomb! It's light, flaky, buttery, and it's already made!

I refer to it as my no mess pie crust...no flour all over me and my kitchen!

Don't forget to make slits in the top of the cobbler prior to baking.

I also coated the top with lots of melted butter, then sprinkled lots of cinnamon sugar on top!

After about 40 minutes of baking time...this cobbler is HOT and ready to eat!

With this quick and easy recipe, you have no excuse not to have a big cobbler for your Christmas dessert!

Quick and Easy Rustic Peach Cobbler

Prep Time: 5 minutes
Cook Time: 50 minutes
Total Time: 55 minutes
Servings: 6-8


2 28 ounce cans of peaches, drained
1 1/2 cups Zulka Morena Pure Cane Sugar
1 stick of butter
3 tablespoon corn starch
2 teaspoons cinnamon
2 teaspoons lemon juice
1/2 teaspoon lemon zest
2 packs of Pillsbury Pie Crust


Preheat oven to 375 degrees.

Mix 1/2 cup of sugar and 1 teaspoon of cinnamon together and set aside.

Butter a 13X9 inch casserole dish. Place 2 of the pie crust into the bottom of the casserole dish.

Prick with a fork all over, sprinkle 1 tablespoon of cinnamon sugar on top of the crust and set aside.

 In a large pan, add peaches, 1/2 a stick of butter, Cinnamon, sugar, lemon juice and zest vanilla, and corn starch, mix well.

Bring mixture to boil, reduce heat and simmer 10 minutes, stirring occasionally. Allow mixture to cool slightly.

Place cooled filling on top of pie crust, take remaining 2 pie crust and top the cobbler with it. Fold edges underneath and crimp to the best of your ability.

Take remaining butter and melt it. Spread butter on top of pie crust.

Sprinkle with remaining cinnamon/sugar.

Cut slits in the top and bake for 40-50 minutes are until top is golden brown. Remove from oven and serve with whipped cream or ice cream. Enjoy!

Friday, December 20, 2013

Easy Moist Chocolate Party Cake

Hey everyone, guess what? Yes...I know...we got CAKE! But there's more....

We also have a 3 day quick Zulka Morena Pure Cane Sugar giveaway (entry below) and a chance to win a $500 Sur La Table gift card by Uploading your favorite sweet treat recipe with an image of your creation to  Zulka's "Bake-Off" Facebook Tab by December 22!

I love Zulka Moreno Pure Cane Sugar and yes...it gives me a reason to bake up some extra sweet treats!

This Easy Moist Chocolate Party Cake is so simple to make, if you noticed...I have no pictures of the process because it's just that simple...and oh...the addition of hot coffee really takes this cake to another level!

It's Cake Time and don't forget to enter for a chance to win people!

Easy Moist Chocolate Party Cake

Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes
Servings:  6


2 cups Zulka Moreno Pure Cane Sugar
3 eggs, room temperature
1 cup milk, room temperature
1 cup coffee, boiling hot
1/2 cup vegetable oil
1 3/4 cups of all purpose flour
3/4 cups Cocoa Powder
1 tablespoon vanilla extract
1 1/2 teaspoon baking powder
1 1/2 teaspoon baking soda
3/4 teaspoon salt

For the Chocolate Buttercream Glaze:

1 stick butter, room temperature
4 ounces cream cheese, room temperature
3 cups confectioners sugar
1 1/2 teaspoons vanilla
1/2 cup milk


Preheat oven to 325 degrees. Grease and flour a 12 cup bundt pan and set aside.

Stir together all the dry ingredients in a mixer, add eggs, vanilla, oil and milk and mix for about 2 minutes. Stir in hot coffee and mix for about 1 minute more.

Batter will not be thick, pour into prepared pan and bake at 325 degrees for about 1 hour to 1 hour 15 minutes.

Check cake with a skewer inserted in the middle at 1 hour. If the skewer comes out clean the cake is ready. Remove from oven and set aside to cool.

Prepare Chocolate Buttercream Glaze while cake cools.

Mix butter and cream cheese in a mixer until nice and creamy. Add sugar, mix well. Add vanilla and milk slowly, mixing well. Add more milk to thin as desired. 

Pour over cooled cake. Slice and enjoy!

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I must confess I love great food. I decided to create The Creole Contessa blog after cooking and eating a great meal with my family Big Goo the hubby of almost twenty years and my lil’ Contessa Summer aka “Baby Girl." I told Big Goo and Baby Girl, it is just not fair to not share these great recipes with the world; and the Creole Contessa blog was born.

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