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!

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!

    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.

    Baked Sweet Potatoes with Marshmallows

    Turkey…baked, smoked, or fried? Should there be a ham, too? This is Louisiana after all, so will there be something freshly caught or hunted sitting on the table as well? Preparing Thanksgiving dinner can bring so many decisions, but one thing everyone can agree upon is that it’s simply not Thanksgiving without sweet potatoes. Published in the original 1959 River Road Recipes, Baked Sweet Potatoes with Marshmallows is a dish that stands the test of time and continues to bring generations asking for a second helping. The sweet, autumn-spiced aroma is sure to fill your home welcoming guests to your table. Whether served as the essential side, or as a dessert option, it will be gobbled up by evening’s end!

    Sweet Potatoes RRR Blog

    Photo: Kaela Rodehorst Photography

    Baked Sweet Potatoes with Marshmallows (RRR I pg. 61)

    • 8 medium size sweet potatoes
    • 1 cup milk
    • 1 teaspoon vanilla
    • 3 tablespoons sugar
    • ½ stick butter
    • ¼ teaspoon cinnamon
    • Few dashes of nutmeg
    • 1 tablespoon orange juice
    • Marshmallows

    Bake sweet potatoes in a 350-degree oven until done. Peel hot potatoes and put through ricer until mashed. Scald milk and add vanilla, sugar, and butter. To potatoes add cinnamon, nutmeg, and orange juice. Stir. Add milk mixture to potatoes, a layer of marshmallows, remaining potatoes and bake at 350 degrees until very hot. Add a top layer of marshmallows and brown. Serves 8 to 10.

    Caramel Apple Dip

    As fall begins to show its face there are many wonderful things that come along with it. Beautiful leaves changing colors, the spirit of football, and the excitement of a new school year all warm our hearts in the fall. If any food makes one think of fall, it’s caramel covered apples. This recipe is an easy way to throw together a delicious dip conveniently for that last minute football party or when the kids decide that your house is the best hangout spot for the night. Although everyone loves a delicious caramel apple, no one enjoys the mess. This dip allows you to have the great taste of caramel apple without the mess! If kids are your crowd, consider also serving this dip with graham crackers, pretzels, ginger snaps, or vanilla wafers.

    Caramel Apple Dip RRR Blog

     

    Caramel Apple Dip (RRR IV, Warm Welcomes Pg. 184)

    • 4 Granny Smith apples, cut into wedges
    • 4 Red Delicious apples, cut into wedges
    • 2 liters lemon-lime soda
    • 8 ounces cream cheese, softened
    • ¼ cup confectioners’ sugar
    • ½ (12-ounce) jar caramel ice cream topping
    • ½ cup chopped pecans

    Toss the apples with the soda in a bowl. Soak, covered, in the refrigerator for 8 to 10 hours. Beat the cream cheese and confectioners’ sugar in a mixing bowl until creamy.

    Caramel Apple Dip RRR Blog

    Mound the cream cheese mixture in the center of a serving platter. Drizzle with the caramel topping and sprinkle with the pecans. Surround with the apple wedges, alternating the colors.