Due to popular demand, here’s my requested easy king cake that people all over say they even PREFER to the bought ones!!!!!   I am so excited to have created a SUPER SIMPLE KING CAKE RECIPE  from my trim&TERRIFIC GULF COAST FAVORITES cookbook (this book includes all your Louisiana and southern favorites) for you to make wherever you live.

In fact, I am bringing back this recipe due to popular demand as I have had people from New York to Colorado tell me this is their favorite recipe–even better than in the bakeries.  Not sure about that, but this recipe is pantry-friendly and you can make it within minutes.  Made with crescent rolls and food colorings for the icing-you can even let the kids make this one for you.  Fun and fantistic-you will want to try this king cake recipe.

King Cake with Cream Cheese Cinnamon Filling from Holly Clegg’s trim&TERRIFIC Gulf Coast Favorites

Use Easter’s pastel colors for your icing instead of Mardi Gras colors.

Makes 16 servings

2 (8-ounce) cans reduced-fat crescent rolls
4 ounces reduced-fat cream cheese
2 tablespoons confectioners’ sugar
1 teaspoon vanilla extract
2 tablespoons butter
1/3 cup light brown sugar
1 tablespoon ground cinnamon

1. Preheat oven 350°F. Coat 10-inch round pizza pan with nonstick cooking spray.
2. Separate crescent rolls at perforations, into 16 slices. Place slices around prepared pan with points in center. About halfway down from points, press seams together.
3. In mixing bowl, beat cream cheese, confectioners’ sugar, and vanilla until creamy. Spread on dough in center where seams have been pressed together.
4. In another small bowl, combine butter, brown sugar, and cinnamon with fork until crumbly. Sprinkle over cream cheese. Fold dough points over filling, then fold bottom of triangle over points forming a circular roll like a king cake.
5. Bake 20-25 minutes or until golden brown. Cool slightly, drizzle with colored Mardi Gras Icing.

Mardi Gras Icing:

1 cup confectioners’ sugar
1-2 tablespoons skim milk
1/2 teaspoon vanilla extract
Pink, Lime green, Light blue food colorings

1. In small bowl, combine all ingredients, except food color. Divide mixture into three bowls.
2. In first bowl, add a few drops of pink food coloring. In second bowl, add a few drops of green food coloring. In third bowl, add equal amounts of drops of blue food coloring (to create purple).
3. Drizzle over baked cake.

Nutritional information per serving: Calories 184 Calories from fat 36% Fat 7 g Saturated Fat 3 g Cholesterol 9 mg Sodium 275 mg Carbohydrate 26 g Dietary Fiber 0 g Sugars 16 g Protein 3 g Diabetic Exchanges 11/2 carbohydrate 11/2 fat

For more Louisiana southern recipes visit my website www.hollyclegg.com.

King Cake made with Crescent Rolls-MY ABSOLUTE FAVORITE!!!!

Both recipes are really easy to whip up and require ingredients I had in my pantry. My mom always taught me to be flexible when preparing  a recipe and add or leave out whatever ingredients I want. I like a lot of gravy and my husband likes “creamy” creamed corn so I added more liquid to each recipe to ensure I had ample gravy and the corn was VERY creamy. Also, a little garlic as I put it in anything. I had dinner made in about 45 minutes and a little reality TV watching probably slowed me down…

Creamed Corn
Sometimes I use fresh corn on the cob and sometimes I grab frozen corn from my freezer, either way, this simple side goes well with any entrée.

Makes 2 (1/2 cup) servings

1 tablespoon butter
1/4 cup chopped onion
1 1/2 cups corn
1 teaspoon all-purpose flour
1/3 cup skim milk
Pinch sugar
Salt and pepper to taste 

1. In small nonstick skillet, melt butter and sauté onion 3 minutes. Add corn, and continue to cook 5 minutes longer, stirring.
2. Sprinkle with flour and stir one minute. Add milk and sugar. Bring to boil, lower heat, and continue cooking until thickened. Season to taste. Add more milk if needed.

Nutritional information per serving:
Calories 198 Calories from fat 28% Fat 7g Saturated Fat 4g Cholesterol 16mg Sodium 65mg Carbohydrate 34g Dietary Fiber 4g Sugars 8g Protein 6g Dietary Exchanges: 2 1/2 starch, 1 fat

Let us know if you need either of the recipes on my mom’s Facebook Fan Page.

Sometimes You Just Need Comfort Food…Even if it’s 100 degrees outside.

Chicken and Sausage Jambalaya

I enjoy entertaining and jambalaya is the perfect one dish meal to feed a crowd. A Louisiana classic made with meat, rice and vegetables; jambalaya traditionally can take over an hour to prepare. However, this mouth-watering version is full of flavor, yet quick and easy to make in half the time! Use leftover cooked chicken or rotisserie chicken for an even simpler version.

Chicken and Sausage Jambalaya from Holly Clegg’s trim&TERRIFIC Gulf Coast Favorites cookbook

One-pot, crowd-pleasing Louisiana favorite. As a short cut, use rotisserie chicken and turkey sausage.

Makes 8 (1-cup) servings

 7 ounces reduced-fat smoked sausage, thinly sliced
1 onion, chopped
1 green bell pepper, cored and chopped
2 teaspoons minced garlic
3 cups fat-free Shurfine beef broth
1 1⁄2 cups Shurfine rice
2 cups cooked, diced, boneless, skinless chicken breasts
1 teaspoon Shurfine LA hot sauce
1 bunch green onions, chopped
Shurfine Salt and pepper to taste
1. Coat large nonstick pot with nonstick cooking spray and cook sausage over medium heat, turning constantly, until browned.
2. Add onion, pepper, and garlic. Cook until tender, 5–7 minutes, stirring continuously. Scrape brown bits from bottom of pan. (This adds color to the jambalaya.)
3. Add broth, rice, and chicken. Bring to boil, reduce heat, cover, and simmer until liquid is absorbed and rice is tender, 25–30 minutes.
4. Remove lid, stir in hot sauce and green onions. Season to taste. Cover and cook 5 minutes more before serving.
 
Nutritional Information Per Serving:
Calories 212, Calories from fat 6%, Fat 1 g, Saturated Fat 0 g, Cholesterol 28 mg, Sodium 659 mg, Carbohydrate 33 g, Dietary Fiber 2 g, Sugars 3 g, Protein 16 g, Diabetic Exchanges: 2 starch, 2 very lean meat
Terrific Tidbit: Look for turkey sausage or leaner cuts.

Chicken & Sausage Jambalaya: Associated Food Stores Weekly Recipe

Lake Austin Spa is the perfect desitination for someone that wants to be comfortable, spa, enjoy food, and take exercise classes.  Even though it is June and hot in Texas, it didn’t stop us from going on paddle boats to my daughters laying out in the sun.  I arrived without make-up and the only time I got dressed was when I gave my presentation , “Secrets To Sizzle At Any Age” (about cooking, aging and my new book) and after, I immediately changed back to my exercise clothes uniform.  For me, the food is creative, delicious, and satisying–some of the best and since it is included, I would order extra of dishes I wanted to try.  I was there during Culinary Week which is why I gave my presentation.  Breakfast, lunch, dinner, appetizers and 3:00pm and yogurt all day, I promise you won’t go hungry.  And, the treatments are probably some of the best I have ever had.  The Hot Stone Massage, my facial and my Head To Toe (scalp and feet massage) were all heavenly.  And all the activities were  fun to try–did nautical noodles (pool exercise) to kettle ball.–more classes than you could imagine.  I love Lake Austin Spa, most, because it is comfortable, no rules, accommodating and everyone has a smile.  So, pack up for a fun getaway with your daughter, mother or friend and the only bad part is you have to leave back to reality.

And, my friend in the photo, is Winnelle Elder who has been on the brochure of Lake Austin Spa.  She was with her two lovely daughters!

Lake Austin Spa-relaxing, comfortable and foodie friendly

I love anything with coconut but did you know coconut goes great with savory recipes as well as sweet? Coconut Shrimp has always been one of my favorites but on the forbidden list until I created my trim&TERRIFIC version which is oven baked!  Best of all, basically this is a four ingredient recipe.  Make sure to use our wonderful fresh Louisiana gulf shrimp to insure the best seafood!  Also, think of the versatility with this recipe as it can be used as an appetizer pick-up or top a salad.  Fruit salsas really complement the shrimp so I have included a refreshing simple Pineapple Salsa.  You can always use canned pineapple or I like to purchase the pineaple already cut, a real time saver.  This recipe is from my Gulf Coast Favorites cookbook, a great resource for Louisiana and southern recipes.

So, here’s my simple and sensational recipe for Coconut Shrimp with Pineapple Salsa.

Coconut Shrimp with Pineapple Salsa

Easy Red Velvet Cake or Trifle

Planning on making a special Valentine’s Day meal? Last year I had a few couple friends over for a red and pink themed dinner and it was so fun! Even if you have no plans for February 14^th, make it fun for the whole family with this Easy Red Velvet Cake. Perfect this time of year, the dessert also holds one of my favorite “make-it-work” stories. When my Mother was making this cake for a family gathering, the layers fell apart. My motto is ‘if a chocolate soufflé falls, serve it as a chocolate pudding…never start over!’ She was upset, but I told her just to grab a trifle bowl, and the outcome was the most popular dessert of the night, Red Velvet Trifle. Add fresh fruit, such as red strawberries for a stunning presentation everyone will love. I can never decide which way to make it so the choice is yours!

Easy Red Velvet Cake from Holly Clegg’s trim&TERRIFIC Gulf Coast Favorites

Perfect for Christmas, Valentine’s Day, or any special occasion, this southern classic never goes out of style. Take a short cut by using cake mix to effortlessly prepare a beautiful and deliciously rich luscious cake.

Makes 16–20 servings

1 (18.25-ounce) box yellow cake mix

2 tablespoons cocoa

1/4 cup canola oil

1 egg

3 egg whites

1 (1-ounce) bottle red food coloring

1 cup skim milk

1 tablespoon vinegar

Cream Cheese Icing (recipe below)

1. Preheat oven to 350°F. Coat three 9-inch round cake pans with nonstick cooking spray.

2. In a mixing bowl, combine cake mix, cocoa, oil, egg, egg whites, and food coloring. In a small bowl, combine milk and vinegar, and add to mixing bowl. Mix until well combined.

3. Pour batter into prepared pans and bake for 15–20 minutes or until a toothpick inserted comes out clean. Cool layers on a rack and ice with Cream Cheese Icing.

Cream Cheese Icing

1 (8-ounce) package reduced-fat cream cheese, softened

3 tablespoons butter

1 (16-ounce) box confectioners’ sugar

1 teaspoon vanilla extract

1. In a mixing bowl, beat cream cheese and butter until smooth. Add confectioners’ sugar and beat until light. Add vanilla. 

Nutritional information per serving

Calories 272, Calories from fat 29%, Fat 9g, Saturated Fat 4g, Cholesterol 23mg, Sodium 246mg, Carbohydrate 45g, Dietary Fiber 0g, Sugars 35g, Protein 3g, Diabetic Exchanges: 3 carbohydrate, 2 fat

Terrific Tidbit: For another fantastic dessert option, turn this cake into a trifle by layering cake, cream cheese icing, and nonfat whipped topping in a trifle or glass bowl.

Easy Red Velvet Cake – One of my Favorite Cakes

Strawberry and Kiwi Mixed Green Salad

Well, I’d tell you Lovin’ No Oven, from Too Hot in the Kitchen, is one of my favorite chapters, but I’m pretty sure I would tell you the same thing about every chapter! Anyway, this one will be your favorite chapter on those HOT southern days when it’s too much effort to turn the oven or stove on! This chapter has 22 recipes that require absolutely no heat… which also means quick and easy! Hot flashes be ware, we are here for combat!

The Strawberry and Kiwi Mixed Green Salad tastes as good as it looks. I like to serve it when I have girlfriends over for lunch or even brunch. It’s light and refreshing, and using Louisiana strawberries makes it to die for! This salad is so easy to make, but your guests won’t be able to taste that it only took 5 minutes (if that!) to prepare! If you want to make it a meal then add a few strips of Tyson Grilled and Ready Chicken Strips… which is even easier! Also, make a little extra dressing to set aside… get creative and see what else you use it on… and then let me know!

Lunch time ladies, I’m hungry! Hope you enjoy Lovin’ No Oven and my Strawberry and Kiwi Mixed Green Salad (below).

Holly

Strawberry and Kiwi Mixed Green Salad

Enliven a salad with strawberry and kiwi to add vivid colors and taste – toss with a light flavorful vinaigrette and your salad makes a statement!

Makes 6-8 servings

8 cups mixed greens (Bibb, red leaf, spinach)
1 1/2 cups sliced strawberries
2 kiwis, peeled and sliced
1 tablespoon sesame seeds
1 green onion, chopped
1/3 cup raspberry vinegar
2 teaspoons Dijon mustard
1/4 cup canola oil
Spiced walnuts, optional (recipe below)

1. In large bowl, mix together greens, strawberries and kiwi.
2. In small bowl, whisk together sesame seeds, green onion, vinegar, Dijon mustard, and oil. Refrigerate vinaigrette until ready to use.
3. When ready to toss salad, add dressing gradually, serve immediately.

Nutritional information per serving:
Calories 106
Calories from fat 65%
Fat 8g
Saturated fat 1g
Cholesterol 0mg
Sodium 42mg
Carbohydrate 8g
Dietary Fiber 3g
Sugars 4g
Protein 2g
Dietary Exchanges: 1/2 fruit, 1 1/2 fat

Spicy Advice: Top with Spicy Walnuts.

Spiced Walnuts

These wonderful walnuts with a touch of spice, heat and sweet can be tossed in salads, served on cheese trays or eaten as a snack.

Makes 8 (1/4 cup) servings

2 cups walnut halves
1 tablespoon sugar
1/4 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon round cumin
1/4 teaspoon ground cinnamon
1/4 teaspoon cayenne pepper
1 tablespoon canola oil

1. Preheat oven to 375 degrees.
2. Spread walnuts on baking skeet and bake about 5-7 minutes or until golden.
3. In small bowl, combine sugar, salt, garlic powder, cumin, cinnamon, and cayenne. In nonstick skillet, heat oil over medium heat. Add nuts and stir to coat with oil. Add seasoning mix, stirring until nuts coated. Remove to paper towel to cool.

Nutritional information per serving
Calories 99
Calories from fat 46%
Fat 5g
Saturated fat 1g
Cholesterol 4mg
Sodium 210mg
Carbohydrate 8g
Dietary Fiber 3g
Sugars 4g
Protein 6g
Dietary Exchanges: 1/2 starch, 1 lean meat, 1/2 fat

Lovin’ No Oven-Easy Dips, Salads-No cook recipes-Too Hot in the Kitchen

Sweet Potato Cornmeal Biscuits

Recipes from my newly released book:  Too Hot in the Kitchen: Secrets To Sizzle At Any Age!!!  On Wednesday of this week I am filming 3 segments for This Week in Louisiana Agriculture. Filming just one segment is a lot of work… filming three is exhausting! On Monday, my intern, Joni, came over to help me start preparing some ingredients and organizing pots and dishes. We ended up cooking most of the recipes so we could photograph them that afternoon. Y’all have heard me Tweet about her before… this girl can eat! My mother-in-law, Mae Mae, came over to help as well… I thought I was going to have to break up a fight over the Pulled Chicken Open Face Sandwiches! It was hysterical! These two women are so polite concerning everything else, but don’t make them share my cooking! Thankfully there were plenty of the Sweet Potato Cornmeal Biscuits to go around… I think they each snuck some home in to-go bags!

Besides the lunch time fiasco, we had such a great time. It was Joni’s first time helping me in the kitchen, and I was glad she was there to keep me motivated! Tuesday, Mae Mae is coming to help me finish up the prep work and then Wednesday morning is the big day, or busy day, whichever!

Sweet Potato Biscuits cause food fight-Too Hot in the Kitchen

One day I got a call to say there would be a SELF Magazine Health Editor in town and would I come join them for lunch.  I said, “I will cook a sampling of Louisiana recipes so she gets a tasting.”  I made Shrimp Remoulade, Crabmeat Dip….few other things and Barbecue Shrimp.  She posted the recipe and my lesson on how to peel…and of course made dessert from strawberries and Louisiana yams, Tropical Yam Trifle.  Best of all the recipes were all healthy from my easy Louisiana cookbook.

Self Magazine Editor Samples FAVORITE Louisiana Recipes

Shrimp Couscous Salad

    Shrimp are always a summer favorite here in the south – especially since they can be served chilled or heated. Right now it is more important than ever to support this Louisiana staple while we still can. Most of the shrimp sold in the US are Louisiana shrimp, but make sure of it before buying so you can support your local fishermen in this difficult time. Louisiana produces 25% of total domestic seafood in the lower 48 states and 75% of all seafood harvested comes from the northern Gulf of Mexico. With that said, let’s celebrate these fishermen and their hard work by making Shrimp Couscous Salad from Holly Clegg’s trim&TERRIFIC Gulf Coast Favorites cookbook- delicious shrimp paired with couscous, mint and mango for an amazing summer salad. Never had couscous? It is so fast and easy to make – it will soon be one of your go-to grains too! Use 1 cup orange juice or chicken broth to replace 1 cup of water when preparing the couscous for added flavor.

Summertime Shrimp