Cajun mama’s breakfast burritos

I have always loved breakfast burritos. Good ones anyhow. There is just something so pleasing about all that goodness rolled up into one yummy warm tortilla. It just so pleasing and yet simple. Straightforward. Not fussy. With all these kiddos running around, I enjoy not fussy things. It makes my life easier. And as I have told y’all before, Big Daddy loves him some breakfast. He demands it, as much as he demands anything, which is not much. His mama, Dianne, always made him breakfast every morning. She had a full time job, but according to him and his brother, she made pancakes or something yummy nearly every morning. Then after she passed, and my father in law remarried, Deb (mother in law extraordinaire) continued this tradition. She used to make breakfast (well still does) for the duck hunters when her daddy ran the duck camp that is now, Bayou LaGrue. She did this from a young age so breakfast is in her blood. So, for the Bowlin gang, breakfast is a must. And I love breakfast burritos and it is a natural progression that I would find a way to make them myself. It started way back in college and I have gotten much better since then. My two youngest, Toot and Pappy (aka Aubrey and Lucas), love them a good breakfast burrito so that makes them pretty popular. They usually take simple ingredients you probably have around the house to make them. I will give you some pointers on how to make them more involved and authentic tasting (according to moi) but you can really make them as basic as you please. So let’s get cooking some breakfast burritos mis amigos! Mis compadres! Vamanos!

Cajun Mama’s breakfast burritos

makes about 6 burritos maybe more depending on how much filling you use

Stuff you need~

A pack of burrito size tortillas (I use the kind that say soft and fluffy on the package. Pretty sure they are Mission Bell brand. And feel free to use the smaller size. I do if that is what I have)

8 eggs, scrambled

1 pound breakfast sausage

4 ounce cream cheese

1/2 cup onion diced

1 small bell pepper, diced (if you have it or are so inclined…it’s not mandatory)

1/2 package frozen Ore Ida potatoes o’brien (or you can use left over baked potatoes as well. Scoop out the filling and add to burritos)

Shredded cheese (I use what I have on hand but Monterey Jack and cheddar or cheddar jack work wonderfully…get crazy and see what you like)

taco seasoning or if you are feeling frisky get some Goya sofrito (found at Mexican Supermercados or I have heard some Walmarts carry it)

What to do with the stuff

Ok…what I do is brown the sausage in a large skillet. After that is almost down, I add in the onions and bell pepper (if I use it) and sauté that for a few minutes until they are almost tender. I also add the potatoes o’brien at this point to give them a little head start in getting defrosted and warmed up. Add a little olive oil or cooking oil to your pan if you feel it needs it. Of course you can add In the chunked up baked potatoes as well here. Season them up with some salt, pepper and a little Tony’s if you want to love on the wild side. In a separate skillet, I scramble my eggs with some milk. Ok next add the eggs to the sausage mixture. Now, cut the cream cheese up into chunks and over medium-low heat let that mix it up with the rest of the gang in the pot. It’s all good. No really. It’s so good. Yummm! But you are not done my friends. Oh no.
Now, at this point sprinkle in a little taco seasoning (not a whole packet…more like a tablespoon) or if you went full throttle and bought the Goya seasoning, add in a half packet or so. More if you like it. None of this is necessary, you can absolutely serve the burritos without it, but we really liked the flavor it added. So do what works for you. Ok now, stir in a cup of shredded cheese. Stir in around. The cream cheese should be fairly creamy now and spreading it’s creamy delight to all the rest of the concoction.
Warm your tortillas up, and add a nice size scoop of the burrito mixture to the middle. Roll up burrito style.
No words right? Yes they are muy bueno.

all that goodness getting ready to get rolled up

so delicious

Slow cooker hot fudge sundae cake

This dessert is a real winner. It is not only a chocolate lover’s dream…it is made in the slow cooker. Oh yes. You heard me. Slow. Cooker. Cake. When my editor for Red River Mom’s asked me for some slow cooker recipes for our September issue, I of course had several on hand, tried and true and no fail. But then I thought of this little nugget I had found on Pinterest (where all things magical come from…happy sigh) I was skeptical (really? Cake in a crock pot…yeah maybe.) and I decided I would give it a go. The blogger at Country Cook blog ( made it sound heavenly and she had found it in a Gooseberry Patch cookbook. That alone said so much! I am a Gooseberry Patch lover from way back and I always loved their cookbooks (and sidenote…I actually have a recipe in one of them…little Cajun Mama trivia for the day). The recipe uses pretty basic ingredients and is super simple. PI did not double the recipe the first time around and I really should have. We had a friend and her son over and it was gone in no time flat. Bluebell Homemade Vanilla on the side of this ooey gooey delight pushes it right over the edge into pure dessert nirvana.
I urge you, out of the goodness of my heart, to do what is right and try this dessert very soon. That’s my challenge to y’all. No ice water here, just hot fudge sundae cake ba-beee!!! So glad the als challenge is going well, but over here we prefer hot fudge over our cake to ice water over our heads. It’s the Cajun mama way!~AMB

Slow cooker Hot fudge sundae cake

*this recipe is meant for a smaller slow cooker (3 quart) so double it if using a larger crockpot. Doubling is recommended if you have more than 4 people who will be eating it and you want to avoid an angry mob.

Stuff you need~

1 cup all purpose flour
1/2 cup sugar
6 tablespoons cocoa powder, divided
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup milk
2 tablespoons cooking oil
1 teaspoon vanilla extract
1/2 cup chopped nuts (optional)
3/4 brown sugar, packed
1 1/2 cup hot water

What to do with the stuff~
**IMPORTANT–be sure to spray your slow cooker with some Baker’s Joy or cooking spray before adding the first ingredient. Trust Cajun Mama on this!

In a large bowl, sift together the flour, sugar, baking powder, salt and 2 tablespoons of the cocoa powder. Or instead of sifting, just use a fork to mix it together really well and mashing the ingredients up against the edge of the bowl until it’s all really fine. Stir in milk, oil and vanilla extract. Stir until combined. Fold in the chopped nuts at this point if you are using them.
Spread this mixture evenly all over the bottom of the sprayed slow cooker. Ok now, for the second layer, in a large bowl, mix together the brown sugar and cocoa powder. Next, stir in the hot water and mix until smooth. Finally, pour this mixture evenly over the first layer. Now DO NOT STIR!!! Do not stir the two layers. This will mess with the perfection that is this dessert. No stir–got it?!! This how the hot fudge sauce and cake layers form. Important scientific stuff.
Put the lid on and cook for about 2-2 1/2 hours on low. Use toothpick test if you are uncertain on the doneness.
Let this sit in the crockpot for 30-40 minutes after the cake is done, so the layers can settle.

mash all those dry ingredients together

cook and then let it sit. So tempting and hard to do…it’s worth it

see what I mean? Worth it. A la mode honey. All the way!