River Roads Recipes hosted an event with Painting and Pinot (off Perkins) for a Paint it Forward event a few weeks back. This was a fun event to create some art work for your home and give back to River Roads. Painting and Pinot also allows you to bring your own drinks and food in. Some ladies drank wine and River Roads provided the snacks and a drink too! I hope to see this event come back next year! I have a couple photos courtesy of Ashley Rasco from the event. There were many tasty snacks as well!
Painting before pictures:
Final product for the crawfish painting
Here are pictures of the snacks as well as the full recipes:
This would also be great for Thanksgiving or a fall tailgate!
SPARKING CRANBERRY PUNCH, RRR1, p 11
- 1 large can jellied cranberry sauce
- 1 teaspoon almond extract
- Clove-stuffed lemon slices*
Crush cranberry sauce in can with fork and empty into saucepan. Beat with rotary beater. Add water and beat until sauce is melted. Add sugar and cool. Stir in lemon juice, extract and 1 cup of ginger ale, and serve well iced in frosted glasses. Garnish with mint and clove studded lemon circles. Serves 12 punch cups.
* to make the clove stuffed lemon: purchase a whole lemon and whole cloves. Then press the cloves into the lemon in rows. Lastly, after the lemon is filled with cloves, cut into slices.
COWBOY COOKIES, RRR2, p. 217
- 2 cups flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon soda
- 1/2 teaspoon salt
- 1 cup margarine or butter
- 1 cup granulated sugar
- 1 cup brown sugar (packed)
- 2 eggs
- 1 teaspoon vanilla
- 2 cups quick rolled oats
- One 6-ounce package butterscotch chips or chocolate chips
Sift the flour, baking powder, soda, and salt together. Cream the butter with the sugars. Add eggs to the creamed mixture. Beat until smooth. Add the flour mixture gradually to the creamed ingredients. Now add the vanilla, rolled oats and the chips. Drop by spoonful on a greased baking sheet and bake at 350 degrees approximately 15 minutes. Makes four dozen cookies.
BOURBON PECAN TART-LETS, RRR4, p. 61
- 36 frozen miniature phyllo pastry shells
- 1/2 cup (3 ounces) miniature semisweet chocolate chips
- 1 cup finely chopped pecans, toasted
- 3/4 cup packed light brown sugar
- 1 tablespoon butter, softened
- 1/3 cup bourbon
- 1 egg, lightly beaten
There is a note that states these can be frozen
Arrange the pastry shells in a single layer on a lightly greased 10 by 15 Inch baking sheet. Spoon the chocolate chips evenly into the shells. Combine the pecans, brown sugar, butter, bourbon, and egg in a bowl and mix well. Spoon the pecan mixture into the prepared shells. Bake at 350 degrees for 20 minutes or until golden brown. Remove to a wire rack to cool. Store in an airtight container for up to 3 days, or freeze for up to one month.
Makes 3 dozen tartlets