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  • Welcome to Mike Carson Construction, Inc.

    Mike Carson Construction, Inc. has been in business for over 20 years. We are committed to be the most professional foundation and framing business in Southwest Louisiana for residential and commercial construction.

    Fast, Efficient, and Friendly  
    State Licensed and Fully Insured
    Need assistance with framing and foundation?
     Mike Carson Construction is here to expedite the growth of your company. We have crews to accommodate you in any location in South Louisiana. 

    We Specialize in:
    Custom Home Framing
    Spec Home Framing
    Hotel Framing
    Multi-Family Framing & Siding
    Residential Foundation
    Sidewalks & Driveways

    Need to set up a meeting or have questions?
    CALL US! @ 1-337-406-0123

     Newsletter: Mike Carson Construction, Inc.-Monthly E-newsletter November 2016

    Newsletter Edition #93—November, 2016

    Mike Carson Construction, Inc. has been in business over 25 years. Our company’s philosophy is to be the most professional foundation and framing business in South Louisiana for residential and commercial construction.

    Need assistance with framing? Mike Carson Construction, Inc. is here to expedite the growth of your company. We have crews to accommodate you in any location in South Louisiana.             

    We specialize in:

    Custom Home Framing
    Spec Home Framing
    Hotel Framing
    Multi-Family Framing & Siding
    Residential Foundation
    Sidewalks & Driveways

    Member AHBA
    State Licensed & Fully Insured


    Cajun Market Meats in Youngsville

    A new speciality meat market is coming soon to Youngsville called Cajun Market Meats.

    It will be located at 2810 Chemin Metairie and will offer specialty boudin, cracklin, sausages, stuffed meats, custom cold cuts, smoked meats and more. There will also be a drive thru window and it will be open 7 days a week.


    203 Energy Drive

    Here is a small glimpse at the work in progress located at 203 Energy Drive in Lafayette. This will be a new medical office with a great location near Pinhook Rd.



    Greater Baton Rouge State Fair

    October 27th, 2016 - November 6th, 2016
    5:00 pm - 10:00 pm
    17200 Airline Highway Park/Fairgrounds, Baton Rouge, LA 70816 

    Steampunk & Makers Fair

    November 5th, 2016 - November 6th, 2016
    Downtown Lafayette
    Vermilion St., Lafayette, LA 70501

    Southern Screen Film Festival

    November 10th, 2016 - November 13th, 2016
    Downtown Lafayette
    Vermilion St., Lafayette, LA 70501

    Louisiana Renaissance Festival

    Nov. 5-6, 12-13, 19-20, 25-27
    46468 River Rd., Hammond, LA 70401


    Important Dates    

    November 6th—Daylight Savings Time Ends

    November 8th—Election Day

    November 11th—Veterans’ Day

    November 24th—Thanksgiving

    National Diabetes Month

    Lung Cancer Awareness Month

    National Adoption Month

    National Native American Heritage


    Easy Garlic Parmesan Knots


    -1/4 cup unsalted butter, melted
    -2 tablespoons freshly grated Parmesan 
    -3/4 teaspoon garlic powder
    -1/2 teaspoon dried oregano
    -1/2 teaspoon dried parsley flakes
    -1/4 teaspoon salt
    -1 (16-ounce) tube refrigerated buttermilk biscuits


    -Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray.

    -In a small bowl, whisk together butter, Parmesan, garlic powder, oregano, parsley and salt; set aside.

    -Halve each of the 8 biscuits, making 16 pieces. Roll each piece into a 5-inch rope, about 1/2-inch thick, and tie into a knot, tucking the ends.

    -Place knots onto the prepared baking sheet and brush each knot with half of the butter mixture.

    -Place into oven and bake until golden brown, about 8-10 minutes.

    -Serve immediately, brushed with remaining butter mixture.


    Pecan Pie Bars 

    Prep time: 15 mins
    Cook time: 1 hour 10 mins
    Total time: 1 hour 25 mins


    For the bottom shortbread layer

    -1¾ cups all purpose flour
    -½ cup sugar
    -¾ cup cold butter

    For the top layer

    -⅔ firmly packed brown sugar
    -⅓ cup +1 tbsp flour
    -4 large or extra large eggs
    -1 tablespoon vanilla extract
    -½ tsp salt
    -1½ cups corn syrup (dark is best)
    -2 cups roughly chopped pecans (no need to toast the pecans)


    -This recipe uses a 9 x 13 baking pan. In this recipe I think it is best to line to lightly grease the pan and line it with parchment paper so that you can lift the entire batch out of the pan after they have cooled and cut them on a cutting board. With cookie bars like this, which have different textures in the different layers, this enables you to have a more precise feeling for how to cut them well. More about that a little later in the recipe.

    -Preheat oven to 350 degrees F for aluminum bake ware and 325 degrees F for glass bake ware.

    -Mix together the 1/34 cups flour and ½ cup sugar. Rub the butter through the flour mixture until it is well incorporated and resembles a dry coarse meal. (You can pulse the butter into the flour mixture using a food processor if you prefer.)

    -Press the crumb mixture firmly and evenly into the bottom of the prepared baking pan and bake for 20 minutes. The edges should just be starting to brown. Remove from oven and pour on the topping while still hot.

    To prepare the top layer of the cookie bars

    -Mix together the flour and brown sugar well. This will ensure there will be no lumps of either flour or brown sugar in you cookie bars when baked. Whisk in the eggs, vanilla extract, salt and corn syrup.

    -Let the mixture stand for about 15 minutes while the bottom layer pre-bakes, stirring it occasionally. This gives the flour time to soften and help thicken the top layer.

    -Mix in the chopped pecans and pour the topping over the partially baked bottom crust as soon as it comes out of the oven.

    -Return the pan to the oven and bake for an additional 40-50 minutes until the filling is set. Times vary a few minutes depending on the baking pan material. Shake the pan a little. The center can wobble a little like set jelly but it should not be runny.

    -Cool the pan to room temperature before chilling the cookie bars in the fridge for several hours or overnight before attempting to cut them.

    -I lift the cookies from the pan after they have fully cooled in the fridge and lay them out on a cutting board. I've found the best thing to use is a sharp serrated knife held horizontally to saw through the nut layer before pushing on through to the softer layers below. I cut one entire row of cookies off at a time and then cut each row separately into individual cookie bars.

    -As these are quite rich I tend to cut them a little smaller than other cookie bars.


    Thanksgiving DIY

    Give Thanks Wreath

    Fall Acorn Decorations

    Pumpkin Planter

    Ombre Pinecones

    Posted by Admin on Tuesday, October 25 @ 16:09:58 EDT (476 reads)
    Read More... | Newsletter | Score: 0

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