Cheese Biscuits

Cheese Biscuits, RRR 1, pg. 37

I love biscuits for breakfast and these were perfect for the early St. Patrick’s day parade! They are so cheesy and great for any day though!

Ingredients

  • 1 pound American cheese
  • 1/4 pound butter
  • 1/3 cup cool water
  • 1 1/2 cups flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon red pepper
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon paprika

Instructions

Cream the cheese and butter. Add water. Add dry ingredients sifted together. Let stand in refrigerator for 2 hours. Roll out thin, cut, and bake in 450 degree oven about 10-12 minutes. Makes about 20 small biscuits. Cut smaller, these are good for cocktail parties and coffees.

Here is a picture of the finished biscuits.

Cinnamon Cookies

With Mardi Gras coming up, I thought these cinnamon cookies would be perfect to bring to a party or a parade snack! I added some Mardi Gras colored sprinkles to make them more festive! I would recommend greasing the pan before baking, they did stick to the pan.

Cinnamon Cookies, RRR 1, pg 193

Ingredients:

    2 sticks butter
    1 cup sugar
    2 egg yolks
    1 cup flour
    1/2 teaspoon baking powder
    4 teaspoons cinnamon
    2 egg whites
    1 cup chopped nuts

Instructions:

Set oven to 300 degrees. Cream butter and sugar. Add egg yolks, flour, baking powder and cinnamon. Spread thin on an ungreased cookie sheet. Over this spread two egg whites stiffly beaten. Sprinkle with chopped nuts. Bake for 40 minutes. Cut into squares to serve.

Below is a photo of the finished cookie!

Claire’s Chewy Chocolate Cookies

Claire’s Chewy Chocolate Cookies, RRR III, pg 224

With Valentine’s Day coming up, I thought I’d share a healthy treat to share with you and your loved ones. In case you didn’t know, RRR 3 is the healthy cookbook so I found some tasty chocolate cookies that will crave your sweet tooth!

Ingredients:

  • 2/3 cup vegetable oil
  • 1 1/2 cups sugar
  • 2 eggs or 1/2 cup egg substitute
  • 2 teaspoons vanilla extract
  • 2 cups flour
  • 3/4 cup cocoa powder
  • 1 teaspoon soda
  • 1/2 teaspoon salt
  • 1 1/4 cups broken pecan pieces

Instructions:

Cream oil and sugar. Add eggs and vanilla. Blend well. Combine flour, cocoa, soda and salt and add to creamed mixture. Stir in pecans. Drop by teaspoonfuls on ungreased cookie sheet. Bake in a 350 degree oven for 8-10 minutes, being careful not to over-bake.

Yield- 7.5 dozen cookies.

My batch made much less though, but my cookies were larger.

Each cookie has 52 calories. This is significantly lower than any store bought candy. Here is a link for calorie comparison in candies as well as photos of my cookies!

http://www.cnn.com/FOOD/resources/food.for.thought/sweets/compare.candy.bar.html

Pecan Praline Bacon

Pecan Praline Bacon is nice to make for company for the holidays for a Christmas/New Year’s brunch!

Ingredients:

  • 1 pound thick-slice bacon
  • 1/4 cup sugar
  • 1 1/2 teaspoons chili powder
  • 1/4 cup pecans, finely chopped

Instructions:

Arrange the bacon slices in a single layer in a shallow microwave-safe dish. Microwave on high for 5 minutes; drain. Transfer the slices to a rack in a large baking pan. Bake at 425 degrees for 10 minutes. Mix the sugar and chili powder in a bowl and sprinkle over the bacon. Top with the pecans. Bake for 5 minutes longer or until brown and crisp. Drain the bacon Praline side up on paper towels.

Serves 6

Fool’s Toffee

If you visited our booth at Hollydays, you may have tasted Fool’s Toffee already and should know how awesome it is!! This is a great dessert for the Holidays or really any occasion!

Saltine crackers may seem like an unusual ingredient to use in a toffee recipe, but do not be “fooled” into thinking this is a mistake. This secret ingredient makes the toffee much lighter and crispier than using graham crackers. Teenagers love to make this candy. Makes a great gift for teachers, coaches and friends.

Ingredients:

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

Instructions:

Line a 10 X 17 inch baking pan with foil and coat the foil with butter. Arrange the saltine crackers in a single layer with sides touching in the prepared pan. 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.

Pour the butter mixture over the crackers. Using a wooden spoon, spread the mixture evenly over the crackers. Bake at 350 degrees for 5 minutes. Sprinkle with the chocolate chips and let stand for 2 minutes or until chocolate chips soften. Spread the chocolate evenly over the prepared layers using a knife or metal cake spatula. 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.

Here are some photos of the finished dessert!

Ernest’s Marinade for Crab claws

Ernest’s Marinade for Crab Claws, RRR 2, pg 168

Ingredients:

  • 1 cup chopped green onions, tops and bottoms
  • 1 cup chopped celery, leaves and stalk
  • 4 pods garlic, chopped
  • 1 cup chopped parsley
  • 2 cups Spanish olive oil
  • 2 cups tarragon vinegar
  • Juice of 6 lemons
  • 2 tablespoons salt
  • 1 tablespoon pepper

Instructions:

Chop first four ingredients as fine as possible with French knife. Add remaining ingredients and mix well. Let stand at room temperature for 48 hours. Marinate crab claws for 30 minutes before serving. This marinade is also excellent for boiled shrimp.

This is a great appetizer for the holidays coming up! Here are some more pictures below.

Adam’s Autumn Biscuits

Yay it’s finally fall! My favorite season! Since it’s fall, I decided it was time for some pumpkin! These would be great after game-day or even to serve at game-day!

Adam’s Autumn Biscuits, RRR 3, pg 97

Ingredients:

  • 2 1/2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 3 tablespoons brown sugar
  • 1 teaspoon orange zest
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/2 cup margarine, chilled and cut into small bits
  • One 16 ounce can unsweetened pumpkin purée
  • 2 tablespoons 1% or less buttermilk
  • 1/2 cup white raisins
  • 1/2 cup brown sugar

Instructions: Preheat oven to 400 degrees. Sift the flour, baking powder, salt, brown sugar, orange zest, cinnamon, and nutmeg into a mixing bowl. Using a pastry blender or food processor, cut the margarine into the four mixture until it resembles very coarse meal. Add pumpkin and raisins. Pat the dough into 1/2 inch thickness on a well-floured surface. Cut into using a floured 1 inch cutter. Place biscuits on baking sheet sprayed with vegetable oil cooking spray. Brush biscuits with milk and top with one teaspoon of brown sugar per biscuit.

Yield: 24 biscuits

I baked for about 18 minutes in the oven. The biscuits were a different consistency than I am used to, but very tasty! Great fall treat! Below are some pictures of the biscuits. Enjoy!

Orange Champagne Cocktail

This past Saturday I hosted a game-day/watch party for the LSU game. I selected the Orange Champagne cocktail drink for the crowd and it was a HIT; especially for a Day game!

Orange champagne cocktail, RRR 4, pg 97

Ingredients:

  • 2 quarts Champagne, chilled
  • 2 quarts ginger ale, chilled
  • 1 quart of orange juice, chilled
  • 2 pints of fresh strawberries
  • Instructions:
    • Combine the champagne, ginger ale, and orange juice in a large pitcher and mix well. Pour into champagne flutes and top each serving with some of the sliced strawberries.
      Makes 15 (4 oz) servings

    Here are some photos of the drinks! They were so good and great for a party! I served with a platter of strawberries out for guests to add to their drinks.

    The Perfect Tailgate

    With LSU football season coming up, I thought a tailgate post would be perfect! I have selected three items that would be great to bring to a tailgate! Geaux tigers!


    Bill’s Fuzzy “Neighbors”

    Ingredients:

    • 6 ounces of orange juice concentrate
    • 7 ounces peach schnapps
    • One blender of crushed ice

    Instructions:

  • Whirl all ingredients together in a blender and serve!
  • This made such a great drink! So tasty! I would double or triple this recipe for a larger party.


    Artichoke Dip

    Ingredients:

    • One 15 oz can of Progresso seasoned bread crumbs
    • 4 14 oz cans of artichoke hearts
    • 2 cups olive oil
    • Juice of 4 lemons (Realemon May be used)
    • 2 cups of grated Romano cheese
    • 4 pods of garlic, puréed
    • Red pepper to taste
  • Instructions:
  • Combine the bread crumbs, water from artichokes, lemon juice and olive oil. Put the artichokes hearts in the blender and blend on high speed until well blended. Add artichoke hearts to above mixture. Add cheese, garlic and red pepper. Put in a buttered 4 quart casserole and bake at 350 degrees 20 to 30 minutes until warm. This may be spooned into a chafing dish and served with Melba rounds. Delicious!
  • Yield: 4 quarts
  • This makes a TON of dip- I had two full pans of dip! This would be great for a larger party!


    Lastly, I selected On the Border Meatballs

    Ingredients:

    • 1 1/2 pounds of round, well-trimmed and ground beef
    • 1 1/2 cups bread crumbs
    • 1/3 cup minced onion
    • 1/3 cup of skim/low fat milk
    • 1/2 teaspoon garlic powder
    • 3 tablespoons chopped parsley
    • 1 teaspoon pepper
    • 2 egg whites of 1/4 cup of egg substitute
    • 1 tablespoon corn oil
    • 12 ounces light Velveeta cheese
    • One 4 ounce can green chilies, reserve liquid
    • One 1 1/2 ounce package of taco seasoning mix
    • 1 cup of water

    Instructions:

    • In a bowl, mix the ground meat, bread crumbs, onion, milk, garlic powder, parsley, pepper and egg. Shape into 1 inch meatballs and cook in a nonstick skillet in oil until browned. Set the meatballs aside to drain on paper towels. Spoon off the fat and wipe the skillet clean. In the same skillet over low heat, mix the cheese, green Chile’s with liquid, taco seasoning mix and one cup of water until cheese melts. Return the meatballs to the skillet. Cover and simmer until heated through. Serve hot with toothpicks. The sauce can be used as a dip when the meatballs are gone.
    • Yield: 112 meatballs


    Adult Bento Lunch Box

    First off, I’ll explain what a Bento box is incase you are unaware like I was.

    Courtesy of Merian Webster:

    Definition of bento box: a multicompartment box used for containing the different courses of a usually Japanese lunch

    Here is a cute bento box I found at Albertsons locally in Baton Rouge

    The first item I have chosen is:

    Bagel Chips from RRR 3, pg. 258

    Ingredients:

    • 6 bagels
    • Non-stick butter flavored cooking spray

    Instructions:

    Slice bagels as thin as possible, approximately 6 slices per bagel. Places slices on ungreased cookie sheet. Spray moderately with cooking spray. Add salt, onion, garlic, etc, if desired. Bake at 350 degrees for 12-15 minutes.

    Makes 18 servings of 2 chips.

    I have selected cinnamon sugar mini bagels and here is a picture of my bagels.


    To pair with the bagel chips, I have selected:

    Sweet cream cheese with peanuts

    RRR 3, pg. 30

    Ingredients:

    • 8 ounces of light cream cheese
    • 3/4 cup of brown sugar
    • 2 teaspoons vanilla
    • 1/3 cup of chopped dry roasted peanuts
    • 3 or more apples, cut into wedges

    Instructions:

    Combine first three ingredients and mix together well. Gold in peanuts. Refrigerate until ready to serve. Serve with slices of apple as a spread.

    Serving size: 25 servings of 1 apple wedge and 1 tablespoon dip

    Here is a picture of the spread.


    The last item I have chosen for the box is:

    Asian Chicken Wraps, RRR 4, pg 265

    Ingredients:

    Dressing:

    • 1 cup canola oil
    • 1/2 cup rice wine vinegar
    • 2 tablespoons minced ginger root
    • 1 tablespoon soy sauce
    • 1 tablespoon minced garlic
    • 1 tablespoon sugar
    • 1/2 teaspoon cracked red pepper

    Wraps:

    • 1 rotisserie chicken
    • 1 cup chopped cabbage
    • 1 cup chow Mein noodles
    • 1/2 cup shredded almonds
    • 1/2 cup chopped red bell pepper
    • 1/4 cup chopped green bell pepper
    • 4 green onions chopped
    • 2 tablespoons sesame seeds toasted
    • 4-6 large tortilla wraps

    Instructions:

    For the dressing, combine the canola oil, vinegar, ginger root, soy sauce, garlic, sugar and red pepper in a bowl and whisk until the sugar dissolves.

    I have added pictures of the ingredients below.

    Here is the minced ginger root.

    Here is the dressing mixed together.

    Now for the wraps, chop the chicken into bite-sized pieces, discarding the skin and bones. Combine the chicken, cabbage, noodles, almonds, bell peppers, green onions, and sesame seeds in a bowl and mix well. Add the dressing to the cabbage mixture and toss to coat. Spread the cabbage mixture over the tortillas and roll to enclose the filling. Wrap each roll individually in baking parchment paper and secure with tape. Cut each wrap diagonally into halves.

    Serves 4-6

    Here are the almonds and sesame seeds toasting. Be careful because the almonds are easy to burn! They should be light brown.

    This is what the mix should look like.

    Add the mix to the tortilla then close up the wrap!

    Here is the finished wrap.

    Here’s a few pictures of the bento box put together!