River Road Recipes at Hollydays

We are ready and raring to go for Hollydays and excited to see everyone at our booth. Here are some of the recipes from RRR IV you will find when you visit our booth in just a few short weeks.
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River Road Recipes IV, Warm Welcomes, our newest addition, illustrates how we cook, eat and live in Baton Rouge. It features 48 menus, with over 300 innovative recipes, and color photographs to assist with all of your entertaining needs. A USA Book News “Best Books 2005” Award Finalist, Cookbook Category.

River Road Recipes I, II and III are all included in the Walter S. McIlhenny Community Cookbook Hall of Fame. The real winner, however, is the Baton Rouge community, which has benefited from more than $3 million derived from cookbook sales and donated by the Junior League of Baton Rouge to local charitable and educational projects.

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Photography by Lauren De Witt

Bacon Cheese Spread

This yummy appetizer is found in River Road Recipes IV on page 131 and is very quick and easy to make.

Prep Time: 10 minutes

Cook Time: 5 minutes, plus at least 3 hours of refrigeration time

Level of Difficulty: Easy

Servings: 8

KITCHEN TOOLS:

  • Measuring cups and spoons
  • Wooden spoon
  • Mixing bowl
  • Chopping knife and cutting board
  • Nonstick frying pan
  • Food processor (optional)
  • Plastic cling wrap

INGREDIENTS:Photo by Lauren De Witt.

  • 8 ounces cream cheese, softened
  • 4 slices bacon, crisp cooked and crumbled
  • 1 bunch green onions, chopped
  • 1/2 teaspoon Worcestershire sauce
  • Salt and pepper to taste
  • 3/4 cup (about) chopped pecans
  • Assorted party crackers

INSTRUCTIONS:

  1. Gather kitchen tools and ingredients. Set out the cream cheese to allow it to soften. Using a chopping knife and a cutting board, roughly chop one cup of pecans or use a food processor. Chop the green onions.
  2. Beat the cream cheese in a mixing bowl until creamy. Stir in the bacon, green onions, Worcestershire sauce, salt, and pepper.

Photo by Lauren De Witt.

Photo by Lauren De Witt.

3. Shape the cream cheese mixture into a ball and coat with the pecans.

Photo by Lauren De Witt.

4. Chill, wrapped in plastic wrap, for about three hours.

5. Serve with assorted party crackers.

Photo by Lauren De Witt.


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Photography by Lauren De Witt

Fool’s Toffee

This foolishly easy treat is found in River Road Recipes IV: Warm Welcomes on page 235. Check out our original post here!

Prep Time: 10 minutes

Cook Time: 15 minutes, plus at least 30 minutes refrigeration time

Level of Difficulty: Easy

Servings: 8 to 12

KITCHEN TOOLS:

  • Measuring cups and spoons
  • Wooden spoon
  • 10×17 inch baking pan
  • Aluminum foil
  • Saucepan
  • Food processor or chopping knife and cutting board
  • Butter knife or metal cake spatula

INGREDIENTS:Photo by Lauren De Witt.

  • 36 to 40 saltine crackers (1 sleeve)
  • 1 cup (2 sticks) butter
  • 1 cup packed dark brown sugar
  • 2 cups (12 ounces) milk chocolate chips
  • 1/2 to 1 cup chopped pecans

INSTRUCTIONS:

  1. Gather your kitchen tools and prepare your ingredients. Preheat your oven to 350°. Using a food processor or a chopping knife and cutting board, roughly chop 1/2 to 1 cup of pecans and set aside.
  2. Line a 10×17-inch baking pan with aluminum foil and coat the foil with butter. Arrange the crackers in a single layer with sides touching in the prepared pan.

Photo by Lauren De Witt.

3. Combine 1 cup butter and brown sugar in a saucepan. Bring to a boil over medium heat, stirring constantly. Boil for 4 minutes, stirring constantly.

Photo by Lauren De Witt.

Photo by Lauren De Witt.

4. Pour the butter mixture over the crackers. Using a wooden spoon, spread the mixture evenly over the crackers.

Photo by Lauren De Witt.

5. Bake at 350° for 5 minutes. Sprinkle with chocolate chips and let stand for 2 minutes or until the chocolate chips soften. Spread the chocolate evenly over the prepared layers using a butter knife or metal cake spatula.

Photo by Lauren De Witt.

Photo by Lauren De Witt.

6. Sprinkle with the pecans and press lightly. Chill for 30 minutes or until set. Break into pieces and store in a covered container in the refrigerator.

Photo by Lauren De Witt.


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Photography by Lauren De Witt

Pepper Jelly Cheese Pâté

This delicious appetizer is found in River Road Recipes IV: Warm Welcomes on page 170 and is very easy to make. Commercially prepared red pepper jelly can be purchased in just about any grocery store or gourmet food store and is typically found on the same aisle as other jellies and jams.

Prep Time: 10 minutes

Cook Time: 5 minutes, plus 3-10 hours of refrigeration time

Level of Difficulty: Easy

Servings: 12 to 14

KITCHEN TOOLS:

  • Measuring cups
  • Wooden spoon
  • Mixing bowl
  • Chopping knife and cutting board
  • Plastic cling wrap
  • Nonstick cooking spray
  • 1-quart loaf pan
  • Food processor (optional)

INGREDIENTS:img_0699

  • 1 1/2 cups (6 ounces) shredded cheddar cheese
  • 1 cup mayonnaise
  • 1 cup pecans, chopped
  • 1/4 cup chopped green onions (about 1-2 green onions)
  • Salt and pepper to taste
  • 1 1/2 cups red pepper jelly
  • 1 sleeve whole wheat crackers

INSTRUCTIONS:

  1. Gather kitchen tools and ingredients. Spray the 1-quart loaf pan with nonstick cooking spray. Line the prepared pan with plastic wrap, allowing enough overhang to cover the pâté (see the picture under step 4 for example) and spray the plastic wrap with nonstick cooking spray.
  2. Using a chopping knife and a cutting board, roughly chop one cup of pecans or use a food processor. Chop the green onions.
  3. Mix the cheese, mayonnaise, pecans, green onions, salt, and pepper in a bowl.

Photo by Lauren De Witt.

4.   Pat the cheese mixture into the prepared pan and cover with the plastic wrap. Chill, covered, for 3 to 10 hours.

Photo by Lauren De Witt.

5. Invert the pâté onto a serving platter and discard the plastic wrap. Spread the top of the pâté with the pepper jelly, allowing some of the jelly to drizzle down the sides. Serve with the whole wheat crackers.

Photo by Lauren De Witt.

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