Ragin' Cajun Fettuccini

We found this recipe in a Paula Deen magazine yesterday and just had to try it. It was super easy and I had most of the ingredients on hand!

Ingredients:

2 tablespoons butter

1 cup chopped onion

1/2 cup chopped green bell pepper

1/2 cup chopped celery

2 cloves garlic, minced

2 tablespoons all purpose flour

1 teaspoon cajun seasoning

1 1/2 cups half and half

1 (8-oz) package mexican Velveeta

2 (14-oz) crawfish tails

1 (16-oz) box fettuccini cooked and kept warm

In a large skillet, melt butter over medium heat. Add onion, bell pepper, celery, and garlic; sauté for 5 to 8 minutes or until tender. Add flour and Cajun seasoning; cook for 2 minutes, stirring frequently. Stir in half and half; cook for 5 to 6 minutes or until slightly thickened, stirring constantly. Add cheese, stirring until cheese is melted. Add crawfish, and cook until warmed through. Serve over fettuccini.

Cooking Through Life - Breakfast

“Cooking Through Life” is a series where you can link up your recipes so everyone can see! I'm always looking for new stuff to cook! This week we're going to do breakfast foods. I'm supposed to bring breakfast to Sunday School this week, so I would love to see some new recipes.

Link up your blog or just leave us a comment!

Carrot Harvest

After a failed growing attempt last year, I had success with carrots!  They are so easy to grow and now I just have to figure out what to do with all of them!  If you have any good carrot recipes, please share!

Amanda

Creamy Coleslaw

For some reason I have been craving coleslaw.  I'm not loyal to a particular type, but I am a little picky.  I've never made coleslaw before so I thought I would give it a whirl.  It turned out delicious and Ben even ate some!

Ingredients
16 oz coleslaw mix
2 tbs diced onions
3 tbs vegetable oil
2/3 cup creamy salad dressing (Miracle Whip)
*next time I will only use 1/3 because it was a little creamy for my taste
1tbs white vinegar
1/4 tsp salt
1/2 tsp poppy seeds
1/2 cup sugar

Combine slaw & onion in a large bowl.
Whisk salad dressing, vegetable oil, sugar, vinegar, salt & poppy seeds in other bowl.
Pour dressing over coleslaw, stir and chill for 2 hours.

Amanda

Cooking Through Life (Favorite Go-To Meal)

“Cooking Through Life” is a new series based on an idea from Lindsey’s husband.  We saw so many delicious recipes from our first giveaway and honestly I want to make all of them!  For the next few weeks we’ll pick a different category and people can link up their recipes so we can all participate.  If we get a good response, then we’ll keep ‘em coming.  Here’s the three week schedule. 

Sunday, July 18th:

Favorite Go-To Meal (Since we saw so many that sounded good!)

Sunday, July 25th:

Favorite Breakfast Food

Sunday, August 1st:

[YOU SUGGEST A CATEGORY!] 
 

The first category is on us (Favorite Go-To Meal) and the second category is Favorite Breakfast Food .  The third category is on you.  Leave your comments on what food category you want to see for Sunday, August 1^st. The category with the most comments wins!

PS - also feel free to grab our button when you are linking your blog!

We have a Winner!!!

We are so excited to announce our First Giveaway winner! Thank you so much to all of you that posted your favorite recipe and entered the giveaway. We will have a couple more giveaways soon. We would like to have some guests share their favorite recipes, too. Please let us know if you would be interested.

We used Random.org to choose the winner.....

The 56th comment was Stacy at the Fancy Fritter! Congrats Stacy! Please e-mail me your mailing address and we will get your recipe box full of recipes sent out to you. Also, we would like to ask you to send us your go-to recipe so that we may post it for everyone to see!

Chocolate Chip Pound Cake

I got this recipe out of the JLSB's Mardi Gras to Mistletoe cookbook. I have seen many variations to it, but this is a good one. I made this for Leslie's birthday.

1 (2-layer) package yellow butter cake mix

1 (6 oz) package chocolate instant pudding mix

1/2 cup vegetable oil

1/2 cup water

4 eggs

1 cup sour cream

1 cup (6 oz) semisweet chocolate chips

confectioners' sugar

Directions:

Combine the cake mix, pudding mix, oil, water, eggs, and sour cream in a mixing bowl and beat for 2 minutes, scraping bowl occasionally. Stir in the chocolate chips and spoon the batter into a greased and floured 10-inch tube pan or bundt pan. Bake at 350 degrees for 1 hour or until wooden toothpick inserted near the center comes out clean. Cool in the pan for 10 minutes and remove to a wire rack to cool completely. Dust with confectioners' sugar.

Our First Giveaway!

We are so excited to announce our first giveaway! We are going to be giving away 1 Vera Bradley recipe box with all of the recipes showcased here on Messy Aprons.

You can enter in a few different ways:

• Leave a comment on this post telling us your favorite "go-to" meal
• Become a follower for an additional entry (if you follow-let us know!)
  
• Blog about this post for (3) additional entries-make sure you comment 3 times

We will use a random number generator on Friday, July 16th to decide the winner! Good Luck and Happy Cooking!

Please make sure we have a way to get into contact with you, too.

Cheesy Salsa Mini Meatloves

Ingredients
1lb ground beef
1/2 cup finely chopped onions
1 egg
12 saltine crackers finely crushed (1/2 cup)
1 1/2 cups Mexican style finely shredded shredded four cheese, divided
1 cup salsa

Mix first four ingredients with 1 cup cheese and 1/2 cup salsa.
Press evenly into 12 muffin cups sprayed with  cooking spray. Use back of spoon to make indentation in the center of each.
Bake 20-25 minutes or until meatloaves are done. Top with remaining salsa and cheese; bake 3 minutes or until cheese is melted.

I left out the cheese and it was still delicious!
Amanda