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


    Paint it Forward Event


    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


    Ingredients:

    • 1 large can jellied cranberry sauce
    • 2 1/4 cups water
    • 1/2 cup sugar
    • 1/2 cup lemon juice
    • 1 teaspoon almond extract
    • 1 1/2 cups ginger ale
    • Clove-stuffed lemon slices*
    • Mint

    Instructions:

    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


    Ingredients:

    • 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

    Instructions:

    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


    Ingredients:

    • 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

    Instructions:

    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

    Pralines and Bourbon Pecan Tartlets, Louisiana Pecan Treats

    Whether you say pee-can or pee-kahn, in Louisiana we love our desserts and treats with pecans. Pecans are the only natural tree nut that grows in North America. Louisiana played a major roll with the development of the pecan industry. French settlers learned of the nut from Native Americans and incorporated it into their cooking. New Orleans, as a prominent international port, helped to establish the pecan trade industry. A famous slave gardener named, Antoine, at Oak Alley Plantation, located on the Great River Road (https://www.nps.gov/nr/travel/louisiana/riverroad.htm), was the first to successfully graft a pecan tree. He created a variety of pecans that could be cracked by hand. Orchards began to be  planted and, from there on, pecans have been part of our culture and cuisine.

    The following are two wonderful recipes that include pecans. Both can be made ahead of time and frozen or stored in a container for a days before a party or family gathering. Enjoy a part of our culture and tradition!

    Bourbon Pecan Tartlets, RRR IV, and Senator Ellender’s Creole Pralines, RRR II.      Photo by Meghan Poole.

    Bourbon Pecan Tartlets

    INGREDIENTS

    • 36 frozen minature phyllo pastry shells
    • 1/2 cup (3 ounces) minature 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

    DIRECTIONS

    1. Arrange the pastry shells in a single layer on a lightly greased 10×15 inch baking sheet.
    2. Spoon the chocolate chips evenly into the shells.
    3. Combine the pecans, brown sugar, butter, bourbon and egg in a bowl and mix well.
    4. Spoon the pecan mixture into the prepared shells.
    5. Bake at 350° for 20 minutes or until golden brown.
    6. Remove to a wire rack to cool. store in an airtight container for up to 3 days, or freeze for up to 1 month.

    Makes 3 dozen tartlets

    Senator Ellender’s Creole Pralines Pralines

    INGREDIENTS

    • 2 cups granulated sugar
    • 1 cup brown sugar (dark or light)
    • 1/2 cup butter (1 stick)
    • 1 cup milk
    • 2 tablespoons of corn syrup
    • 4 cups pecan halves (If large halves, cut into smaller pieces)

    DIRECTIONS

    1. Put all of the ingredients (except for the pecans) into a 3 quart saucepan
    2. Cook for 20 minutes, stirring occasionally
    3. After boiling starts, add the pecans and cook the mixture until liquid forms a soft ball. (You can use a cooking thermometer that can indicate the stage of “soft balls”, otherwise, drop a small amount into cold water and verify the stage) 
    4. Stir well and drop by spoonful onto wax paper (you can line a cookie sheet or baking pan with the wax paper)
    5. Let cool until the pralines are set

    Another praline version to try is the microwave recipe found in RRR IV.

    Microwave Pralines

    INGREDIENTS

    • 1 (16-ounce) package light brown sugar
    • 1 cup heavy cream
    • 1/4 cup (1/2 stick) butter
    • 2 cups pecan pieces
    • 1 tablespoon vanilla extract

    DIRECTIONS

    1. Combine the sugar and heavy cream in a microwave-safe bowl and mix well. Microwave on high for 7 minutes; stir.
    2. Add the butter. Microwave on High for 7 minutes longer and stir vigorously.
    3. Stir in the pecans and vanilla.
    4. Drop by teaspoonfuls onto a baking sheet lined with waxed paper. Let stand until set.

    Serves 12

    Magnolia Mound Punch

    ‘Tis the season to be jolly and jolly we’ll be with this delicious punch recipe. It’s simple, looks pretty, and is sure to put you and yours in the holiday spirit. Enjoy!

    Magnolia Mound Punch (RRR II, Page 26)

    • 1 bottle pre-chilled strawberry wine such as St. Martin’s (not strawberry flavored wine)
    • One 32-ounce bottle pre-chilled ginger ale
    • Fresh Strawberries

    Mix first two ingredients. Strawberries may be floated in the punch as decoration. Makes 12 to 14 four-ounce servings.

    Iced Spiced Tea

    This refreshing drink is found in River Road Recipes II on page 23.

    Prep Time:  5 minutes

    Cook Time: 5-10 minutes, plus at least 2 hours refrigeration time

    Level of Difficulty: Easy

    Servings: 1/2 gallon

    KITCHEN TOOLS:

    • Measuring cups
    • Colander
    • Large pot
    • Pitcher
    • Citrus squeezer
    • Cutting knife and cutting board
    • Stirring spoon

    INGREDIENTS:

    img_0786-e1473599151369.jpg

    Photograph by Lauren De Witt

    • 4 Community tea bags
    • 1 quart (4 cups) boiling water
    • 1 stick cinnamon
    • 1/2 teaspoon whole cloves
    • 1 cup sugar
    • Juice of 3 lemons
    • 1 quart (4 cups) cold water
    • Fresh mint (optional)

    INSTRUCTIONS:

    1. Gather kitchen tools and ingredients. Add water to pot and bring to a boil. Cut lemons in half.
    2. Once water is boiling, add the tea bags, cinnamon, and cloves and remove from the heat. Let steep for 3 to 8 minutes.
    3. Using the colander, strain the tea. Add the sugar and quart of cold water. Squeeze the lemons into the tea (make sure to remove any lemon seeds that may slip through the squeezer). Stir.
    4. Refrigerate until cool and serve over ice. Garnish with lemons or fresh mint!

    Happy St. Patrick’s Day!

    While Mardi Gras is sadly over, all is not doom and gloom. St. Patrick’s Day is just around the corner, and River Road Recipes knows the perfect way to help you celebrate!

    Baton Rouge’s annual Wearin’ of the Green Parade is an event that rivals any Mardi Gras parade here in town. This year, the parade rolls on Saturday, March 18, 2017 at 10 am, rain or shine! You can find out more details and see the parade route here.

    Enjoying the 2016 Wearin' of the Green Parade. Image from The Parade Group LLC at http://www.paradegroup.com/galleries/160.

    Enjoying the 2016 Wearin’ of the Green Parade. Image from The Parade Group LLC at http://www.paradegroup.com/galleries/160.

    After enjoying a morning at the parade, let the festivities continue with traditional Irish fare: Shepherd’s Pie, Cabbage (Cabbage Salad, RRR IV, p. 275), Corned Beef, Reuben Sandwiches (check out our mini-Reubens in RRR II, p. 15), or anything with potatoes, of course (our Potatoes Supreme recipe in RRR III, p. 118 is a healthier take on a favorite comfort food)!  Want more ideas? Check out these 50 Traditional Irish-Inspired Dinners from the Delish blog! Finish off your meal with an Irish Coffee from River Road Recipes II.

    irish-coffee

    Image from Eat Well 101 at http://www.eatwell101.com.

    Irish Coffee, RRR II, p. 22

    Ingredients

    • 1 1/2 teaspoons sugar
    • 2 1/4 ounces Irish whiskey
    • Strong, hot Community Coffee®
    • Whipped Cream

    Directions

    1. Add to each pre-warmed glass sugar and Irish whiskey.
    2. Stir until sugar is dissolved.
    3. Fill glasses with strong, hot coffee, and top with whipped cream.
    4. Pro-tip: Use shamrock cutouts and cocoa powder to add the perfect, festive touch to the whipped cream!

    Happy St. Patrick’s Day from all of us at River Road Recipes!

    Magnolia Mound Punch

    One of my friends was married at Magnolia Mound Plantation a few years ago. It was a beautiful day in late Spring with their nearest and dearest mingling under the oak trees as the Spanish moss swayed in the Mississippi River breeze. This punch is a perfect tribute to that day and the love my sweet friend shares with her husband. I like to load it up with some Ponchatoula strawberries fresh from the Red Stick farmer’s market to make it a truly local treat.

    It also makes an insanely beautiful cocktail for the holidays. These photos were featured in our Junior League newsletter, thanks to the lovely Kaela from Kaela Rodehorst Photography.

    Magnolia Mound Punch RRR Blog 1

    Magnolia Mound Punch (RRR II, Page 26)

    • 1 bottle pre-chilled strawberry wine such as St. Martin’s (not strawberry flavored wine)
    • One 32-ounce bottle pre-chilled ginger ale
    • Fresh Strawberries

    Mix first two ingredients. Strawberries may be floated in the punch as decoration. Makes 12 to 14 four-ounce servings.

    Magnolia Mound Punch RRR Blog

    Couldn’t be easier!

     

     

    Cream Cheese Dainties

    Snow in the Deep South is a rare sight, but that doesn’t keep us southerners from hopefully wishing for a white Christmas. These festive treats make a beautiful addition to your holiday table and add the appearance of “snowballs”. Be sure to give yourself a little time in the preparation of these treats as the 1-2 hour chill time is critical to their presentation and helps them bake evenly. Although these “snowballs” are far too tasty to throw, make plenty and enjoy them with those you love, give as gifts or bring to your next cookie swap.

    Cream Cheese Dainties

    Cream Cheese Dainties, (RRR II Pg. 215)

    • ½ cup butter or margarine
    • One 3-ounce package cream cheese, softened
    • ½ cup sugar
    • ¼ teaspoon almond extract
    • 1 cup sifted flour
    • 2 teaspoons baking powder
    • ¼ teaspoon salt
    • 1 ½ cups crisp rice cereal, coarsely crushed
    • Red and green candied cherries

     

    Cream butter, cheese, sugar and almond flavoring until light. Sift flour, baking powder and salt. Stir in butter mixture just until combined. Chill 1 to 2 hours. Shape into balls, roll in cereal and place on ungreased cookie sheet. Top each with a cherry. Bake at 350 degrees 12 to 15 minutes. Cool on racks. Makes 4 dozen.

    River Road Recipes Potato Chip Cookies

    Potato Chip Cookies

    This sweet and salty treat is found in River Road Recipes II: A Second Helping on page 210. Check out our original post here!

    River Road Recipes Potato Chip Cookies

    Photo by Aimee Broussard.

    Prep Time: 15 minutes

    Cook Time: 8 to 12 minutes

    Level of Difficulty: Medium

    Servings: 9-10 dozen

    KITCHEN TOOLS:

    • Measuring cups and spoons
    • Wooden spoon
    • Mixing bowl
    • Electric mixer (optional)
    • Cookie sheet

    INGREDIENTS:

    Photo by Lauren De Witt.

    Photo by Lauren De Witt.

    • 2 cups (4 sticks) butter (note: best with butter, but margarine and butter flavoring may be used)
    • 1 cup sugar
    • 3 cups flour
    • 2 teaspoons vanilla
    • 1 1/2 cups crushed potato chips (such as Lay’s Original)
    • Powdered sugar (to taste)

    INSTRUCTIONS:

    1. Gather kitchen tools and ingredients. Preheat your oven to 350°. Using an electric mixer or by hand (phew!) beat the butter until light and fluffy. This will take a long time! (Note: Try setting your butter out on the counter to soften for about 30 minutes to make the process easier. Do not try to speed the process up by microwaving the butter, however. If the butter is too soft, your cookies will not hold their shape upon cooking.)
    2. Add sugar to the butter and beat well.
    Photo by Lauren De Witt.

    Photo by Lauren De Witt.

    3. Add vanilla and flour gradually and mix.

    Photo by Lauren De Witt.

    Photo by Lauren De Witt.

    4. Crush potato chips with your hands and add them, mixing well.

    Photo by Lauren De Witt.

    Photo by Lauren De Witt.

    5. Drop batter from teaspoon onto cookie sheets.

    Photo by Lauren De Witt.

    Photo by Lauren De Witt.

    6. Bake at 350° until slightly brown. The cookie baking time will vary dependent on oven type (conduction versus convection) and climate but will typically take between 8-12 minutes. Monitor carefully at 9 minutes. 

    7. Sprinkle cookies with powdered sugar and enjoy!

    Potato Chip Cookies- River Road Recipes Blog

    Photo by Aimee Broussard.

    Icebox Lime Cheesecake

    Hot summer nights call for cool desserts! This icebox lime (or lemon) cheesecake, found on page 201 of River Roads Recipes II, A Second Helping, is a great way to finish any meal. Make it ahead of time (it needs to be refrigerated for twenty-four hours before serving) and bring it with you to your next dinner or work party. Everyone is sure to enjoy, and it will be our little secret just how easy it is to make!

    Ice Box Lime Cheesecake – RRR II

    Icebox Lime Cheesecake

    Crust:

    • 1 small box of graham crackers, crushed (about 20 crackers)
    • 1/2 cup of sugar
    • 1/2 cup butter or margarine, melted

    Combine ingredients and pat into a spring form pan or a 15×9-inch baking dish, forming a crust.

    Filling:

    • One 3-ounce package of lemon (or lime) jello
    • 1 cup boiling water
    • One 8-ounce package of cream cheese
    • 1/2 cup of sugar
    • One 13-ounce can evaporated milk, chilled
    • 2 teaspoons of vanilla extract

    Dissolve jello in boiling water, then cool. Cream together cream cheese and sugar. In a large bowl whip chilled evaporated milk until stiff. Add cheese mixture, vanilla, and jello. Pour into crust and top with a few reserved crumbs. Refrigerate for 24 hours.

    Take advantage of the summer season’s fresh lemons or limes to use as garnish to add a pop of color to this cool, creamy classic! Add a sprig of mint to really wow your guests. If you like this recipe, be sure to check out our delicious Lemon Cream Pie from River Roads Recipes IV, Warm Welcomes.