nbc 33 annual recipe guide

Distrubuted by

Hol idayFOOD GUIDE

2012

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Quality – products that are built to lastwith over 19 years of manufacturing experience.

value – From products that are packedwith premium features for less. including304 stainless, cast stainless Burners,lights, piezo igniters and more.

reliaBility – Backed by a lifetimewarranty on our fireboxes & grates with a20 year full replacement warranty on ourcast stainless burners.

12

23

29

35

Appetizers

Soups/Salads/Sides

Main Dishes

Desserts

Pet Treats

Pulled Pork Enchiladas - 28

Mongolian Beef - 29

Red Wine Beef Stew - 30

Honey Chicken Wings - 31

Chicken Stir-Fry - 32

Udon Noodle With Pork & Edamame - 33

Peanut Butter Banana Cakeballs - 44

Peanut Butter Fireworks - 45

Bacon Cheese Bagels - 46

Sausage Balls - 10

Carmelized Onion Dip - 11

Eggplant Appetizer - 12

Avocado Fries - 13

Thai Spice Shrimp - 14

Plantain Guacamole in Black Bean Cups - 15

Gift Wrapped Shrimp Bites - 16

Cusanza Easy Cheesy Christmas Dip - 17

Pumpkin Apple Soup - 18

Britt’s Yummy Chicken Soup - 19

Spinach Salad with Dijon Vinaigrette - 20

Grilled Zucchini & Sweet Potato Salad - 21

Southern Cornbread Dressing - 22

Red Cabbage Asian Slaw - 23

Barbecue Baked Beans - 24

VooDoo Sweet Potato Souffle - 25

K-Asian Marinated Crawfish Salad - 26

Jeanne’s Deer Chili - 27

Molten Lava Cake - 35

Cheesecake in a Jar - 36

Merry Cherry Bars - 37

Mixed Berry Cream Cheese Crumble Tart - 38

Salted Caramel Pumpkin Bread - 39

Flourless Peanut Butter Oat Bars - 40

Cracker Candy - 41

Cupcake Pops - 42

Mama’s Peanut Clusters- 43

Follow the stars to the recipes from our NBC33 family

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Candy CaneMartini1 1/2 oz Vodka1/2 oz triple sec2-3 oz white cranberry

Shaken into a cocktail glass with red/white sugar rim and candy cane garnish

ChristmasConcoctionsDelightful Drinks sure to aDD a touCh of taste to any holiDay event.

6

Dip a martini glass in water and then into the crushed gingerbread biscuits. Pour all the liqueurs into a shaker, and shake well. Pour into the martini glass and top with a squirt of whipped cream and the leftover gingerbread biscuit. (Adapted from Outback.com)

GingerbreadMan Martini

60ml of gingerbread flavoured liqueur 10ml of vodka 10ml of Kahlua 10ml of Irish Cream liqueur 2 gingerbread biscuits, crushed 1 gingerbread biscuit, to serve canned whipped cream (optional)

Irish Creme Holiday Martini

59ml of Irish Cream liqueur7ml of vodka

7ml of chocolate liqueurA few raspberry

Add your Irish Cream, vodka and chocolate liqueur to a shaker filled with ice. Shake and strain into a martini glass. Garnish with raspberrys (optional).

Recipe from Rachel Ray.com

White Reindeer1 1/2 oz. of vodka1 1/2 oz Classic3 oz Amarula1/4 oz creme de cacaoOn the rocks in a rocks glass

Add your vodka, Amarula and creme de cacao to a shaker filled with ice. Shake and pour into a tumbler. Servie with chocolate covered peppermint stick for added flavor.

7

8

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10

Appetizers

INGREDIENTS:1 (1-pound) package ground sausage3 cups baking mix (recommended: Bisquick)4 cups grated sharp Cheddar1/8 tbsp. pepper

Dip:1 cup mayonnaise1 tbsp. mustard

PREPARATION:1. Preheat the oven to 375 degrees F.

2. Spray a baking sheet with vegetable oil cooking spray.

3. Combine all ingredients in a large glass bowl.

4. Mix well with your fingers. The mixture will be very crumbly.

5. Form into 1 inch balls, squeezing the mixture so it holds together, then rolling it between the palms of your hands to form balls. 6. Place the balls on the baking sheet.

7. Bake for 18 to 20 minutes or until golden brown.

8. To prevent sticking, move the balls with a spatula halfway through cooking. To make the dip, combine the mayonnaise and mustard. Serve with sausage balls.

Sausage BallsPrep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Yield: 5 dozen

recipe found at www.foodnet-work.com/recipes/paula-deen/sausage-balls-recipe

http://www.foodnet-work.com/recipes/paula-deen/



11

Appetizers

Recipe by Terri @ that’s some good cookin’, inspired by Ina Garten’s Pan Fried Onion Dip

INGREDIENTS:

• 3 medium sized yellow onions• 3 tbsp. butter• 1-2 tbsp. olive oil• 1 - 1 1/2 tsp. salt• 8 ounces cream cheese, room temperature• 1 cup sour cream• 1/2 cup mayonnaise• 1/2 tsp. freshly ground black pepper• 1/2 tsp. granulated or powdered garlic• 1/4 tsp. red pepper flakes

PREPARATION:1. Cut the onions in half. Peel off the papery skins. Slice the onions into about 1/4-inch slices.

2. In a large, flat bottomed saute pan, over medium heat, heat the butter and olive oil.

3. Add the onions and salt. Stir until the onions are well coated with the butter and olive oil.

4. Cook the onions for about 10 minutes, stirring occasionally. The onions will soften and begin to lightly brown. Lower the heat to medium low at this point.

5. Continue to cook, stirring every few minutes until the onions are a dark golden brown, approximately 30 minutes. Do not let the onions burn! They will have reduced in volume by at least half. If they start to stick to the bottom of the pan, simply de-glaze the pan by pouring in a little water. This will loosen the onions. Allow the water to evaporate during the cooking process.

6. Remove the onions from the pan and allow them to cool.

8. When cool enough to handle, put the onions on a chopping board and do a rough chop on them. This will make them a nice size for mixing into the dip.

Caramelized Onion Dip Prep Time: 20 minutes


Total Time: 1 Hour

Yield: 3 cups

Appetizers

Prep Time: 30 minutesTotal Time: 54 minutesMakes: 8 servings12

Appetizers

INGREDIENTS:• 1 eggplant• 2-3 tbsp. olive oil• 2-3 tomatoes, sliced• ½ cup freshly grated parmesan cheese• 4 tbsp. mayonnaise• 2 garlic cloves, crushed• Fresh herbs to garnish (dill, basil, oregano, thyme, etc)• Salt and pepper

PREPARATION:1. Slice eggplants, toss with olive oil, salt and pepper.

2. Grill until the eggplant slices are cooked, about 5 minutes on an electric grill, you can also fry or bake the eggplant slices.

3. Meanwhile mix the grated parmesan cheese, crushed garlic, mayonnaise and pepper in a small bowl.

4. Arrange the eggplant slices on a plate, top each one with a slice of tomato and a spoon of the garlicky parmesan mixture.

5. Garnish each appetizer with a fresh herb sprig and serve warm or cold.

EggplantAppetizerPrep Time: 15 minutes

Cook Time: 5 -10 minutes


Yield: 8 Appetizers

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34

1313

Appetizers

INGREDIENTS:

• 2-3 barely ripe avocados (less chance of them breaking if they aren’t soft)• 1/2 cup flour• salt and pepper• 2 large eggs, beaten• 1 1/4 cups panko bread crumbs• Canola or vegetable oil for frying

PREPARATION:The most difficult part of making these was keeping the avocados from falling apart while breading them. You just have to be very careful while doing that part. No way around it. Use a standard flour/egg/panko breading method, and canola oil to fry them.

1. Slice avocado into strips as desired. In shallow dish, mix flour, salt and pepper.

2. Place beaten eggs in another dish and then panko crumbs in another dish next to that.

3. Coat avocado slices with flour, dip in egg, then coat with panko. Place breaded slices on a plate as you work. Heat your oil in a large saucepan (or a fryer if you’re fancy). You can test the oil temperature by taking a pinch of flour and placing it on the oil. It will rapidly bubble and brown when it’s ready.

4. Working in small batches, place avocado in the oil and fry 2-3 minutes, or until golden brown.

5. Remove with a heat-safe slotted spoon and place on a plate lined with paper towels. Serve immediately.

Avocado FriesPrep Time: 20 minutes


Total Time: 1 Hour

Yield: 3 cups

Appetizers

Recipe from runningcupcakes.wordpress.com/2012/01/25/avocado-fries


Appetizers

INGREDIENTS:

MARINADE:• 2 stalks lemongrass peeled, chopped• 2 tbsp. chopped ginger root• 3 cloves garlic• 2 Thai red chiles, chopped• 1/4 cup chopped cilantro• 1 lime (juice and zest)• 2 green onions, sliced• 1/2 tsp. shrimp paste• 2 tbsp. fish sauce• 2 tbsp. vegetable oil• 2 tbsp. palm sugar (or brown sugar)• 1 pound large shrimp, peeled, deveined

PREPARATION:Place all marinade ingredients in food processor and process until smooth paste forms.

Marinate the shrimp in the paste (refrigerated) for 20 minutes.

Grill over medium high heat, 2 to 3 minutes per side. Serve at room temperature, or chilled, with Coconut Dipping Sauce (recipe follows).

COCONUT DIPPING SAUCE• 1 cup coconut milk• Juice of 1 lime• 2 tbsp. palm (or brown) sugar• 1 tbsp. fish sauce• 1/8 tsp. cayenne pepper

Thai Spiced Shrimp with Coconut Dipping SaucePrep Time: 20 minutes



Yield: 6 - 8 Appetizers

debishawcrossblog.com

INGREDIENTS:

PLANTAIN GUACAMOLe• 2 very ripe avocados• 1 very ripe plantain (yellow with black spots)• 1 small-medium jalapeno, finely minced• 1-2 garlic cloves, minced• 1/4 cup chopped cilantro• Juice of 2 limes• 1/2 tsp. kosher salt• Ground pepper to taste

SAUTeeD PLANTAINS• 1 ripe plantain (yellow with a bit of green is okay)• Dash of chili powder and cumin• Water• 1 tbsp. olive oil

BLACK BeAN CUPSAdapted from Cake, Batter & Bowl

• 1 can (1.5 cups) black beans, rinsed and drained• 1/2 cup whole wheat flour• 1 tsp. cumin• 1/2 tsp. smoked paprika• 1/4 tsp. cayenne• 1/2 tsp. kosher salt• 2 tbsp. olive oil

TO ASSeMBLe:Fill each black bean cup with a large spoonful of the guacamole. Cut the larger sauteed plantain slices in half and top each guacamole cup with one of the half-slices (you can keep the smaller slices whole).

15Recipe found at www.vanilla-and-spice.com

Appetizers

Plantain Guacamole in Black Bean Cups Prep Time: 20 minutes



Yield: 24 cups

Appetizers

PREPARATION:Peel and dice the avocados and place in a bowl. Peel or slice the the skin off the plantain, then cut into small pieces and add to the bowl with the avocados. Mash the avocados and plantain together until creamy (a few chunks are okay).

Add the remaining ingredients to the bowl and mix thoroughly. Cover and refrigerate until serving time.

Peel the plantain and cut into round slices (you will need at least 12 slices). Place slices in a bowl and sprinkle with chili powder and cumin. Add a couple drops of water to help the spices stick, tossing to coat.

Heat olive oil in a skillet over medium heat. Add the plantains and cook for 5-6 minutes, flipping once, until browned. Remove and drain on paper towels.

Preheat oven to 350ºF and spray a 24 cup mini-muffin pan (or two 12-cup pans) with cooking spray.

Place the black beans, flour, cumin, paprika and salt in a large food processor and pulse a few times to mix. Then keep the processor running while you slowly drizzle in the olive oil. Process until the mixture comes together into a smooth, sticky dough.

Divide the dough evenly into the muffin cups and press with your fingers to form cups that spread up the sides of each muffin cup.

Bake in the preheated oven for 15-20 minutes, until the cups are set. Remove from oven and cool completely on a wire rack.

http://www.vanilla-and-spice.com


Recipe found at http://www.apronstringsblog.com/shrimp-bites-appetizer

Appetizers

INGREDIENTS:• 12 medium uncooked shrimp, shelled and deveined• 1 tbsp. canola oil• 1 tbsp. favorite spice rub• 1/4 tsp. each salt and pepper• 1 jar (6 ounces) roasted red peppers• 6 to 12 green onions, depending on size

PREPARATION:1. Roll each shrimp into a round shape, with tail on outside. Skewer each rolled shrimp with a toothpick through the diameter, so that shrimp hold their round shape.

2. Heat a saute pan to medium high heat. Add oil. Coat shrimp with spices and then saute just until opaque, about 1 to 2 minutes per side.

3. Remove from pan and let cool to warm. Cut 12 strips of the green portion of the green onions off, keeping the green portion in tact and as long length as possible. Heat green onion strips in pan until just softened and bendable, about 1 minute, turning frequently. Remove from pan and let cool to warm.

4. Cut bell pepper strips into long thin strips and wrap strips around shrimp. Wrap green onion strips around shrimp and tie in a bow or in a knot.

5. Serve warm.

(NOTE: For an even easier version, omit the bell pepper strips and just tie the cooked spiced shrimp with the softened green onion strips.)

Gift WrappedShrimp BitesPrep Time: 15 minutes



Yield: 12 Appetizers

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BatonRouge • Hammond

http://www.apronstringsblog.com/

Recipe submitted by

KRIStIn CuSAnzAnBC33 Reporter 17

Appetizers

INGREDIENTS:

• 2 cans spicy Rotel tomatoes• 2 packages spicy morning sausage• 1 package meltable cheese dip such as Velveta

PREPARATION:

1. Remove sausage from wrapping. brown in the sausage in small pieces.

2. Cube the cheese into one inch chunks.

3. Combine both into a crockpot.

4. Top the cheese and meat with 2 cans drained rotel.

5. Allow to sit in crockpot stirring every 15 minutes for about an hour. enjoy.

Cusanza Easy Cheesy Christmas DipPrep Time: 15 minutes

Cook Time: 1 hour

Total Time: 1 hour 15 minutes

Yield: 12 servings

Appetizers

Bethany FreedmanCertified Health Coach

Natural Health & Wellness

Free initial consultation225-294-9219

BatonRouge • Hammond

Recipe found at www.lifesambrosia.com

18

Soups/Salads/Sides

INGREDIENTS:• 2 cups fresh pumpkin, cooked• ¼ cup maple syrup• 2 tsp. cinnamon• 1 cup vegetable stock, hot• 3 gala apples, cored• sea salt and black pepper to taste

PREPARATION:1. Cut and cook pumpkin.

2. Peel and cut apples.

2. Combine pumpkin, maple syrup, cinnamon, apples and vegetable stock in food processor.

3. Pureé until smooth.

4. Place in saucepan and heat on medium until hot, stirring frequently.

5. Season the soup with salt and pepper, carefully pour the hot soup in a bowl and serve.

Pumpkin Apple SoupPrep Time: 15 minutes



Yield: 4 servings

Oasis Christian ChurchOasis Christian Church4524 East Brookstown Drive • Baton Rouge, LA 70805 • (225) 355-8274

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Channel 44 or 6 (FOX) Tue & Thur. 7:30am

9:00 a.m.

http://www.lifesambrosia.com

Recipe submitted by

BRItt COnwAy FOX44 Anchor

Appetizers

INGREDIENTS:

• 1 rotisserie chicken torn into pieces • 1 large container of chicken broth• 5 carrots sliced• 5 ribs of celery sliced• 1 medium onion finely chopped• 3/4 cup frozen peas• 5 cloves of garlic• 10-15 Campari tomatoes or 20 grape or cherry tomatoes • 1/2 lb small pasta--orecchiette or small shells would work• 1/2 cup low fat half and half• Spices (salt, pepper, 3 bay leaves, red pepper, dash of nutmeg, Spanish paprika—to taste)• 1/4 cup red wine

PREPARATION:1. Toss whole tomatoes and peeled, whole garlic with olive oil and a bit of salt--roast at 250 for at least 30 mins and up to a couple hours until tomatoes are shriveled and garlic is golden and soft

2. In large stock pot over med-low--heat a bit of olive oil and sautée onion, carrot and celery until very soft

3. In the meantime--cook your pasta and save 1/4 cup of the pasta water--cook al dente or just under because they’ll continue to cook when added to the soup

4. When veggies are soft, add tomatoes and mash/break apart (or just squeeze them) into the stock pot and use garlic press for garlic which will help eliminate the harder bits of the garlic on the outside

5. Add remaining ingredients and simmer on low at least 45 mins. Sprinkle with freshly grated cheese and serve with French bread

Britt’s Yummy Chicken Soup(NBC 33’s Alex Deiro can attest to the yumminess)

Prep Time: 20 minutes



Yield: 6 servings

Soups/Salads/Sides

20

Soups/Salads/Sides

INGREDIENTS:• 1 (9 ounce) bag of baby spinach leaves• 4 crimini mushrooms, sliced thin• 1/2 red onion, sliced thin• 4 ounces of goat cheese crumbles • sliced almonds (optional)• Dijon vinaigrette (see recipe below)

PREPARATION:1. Combine all ingredients, except dressing in a bowl.

2. Once all of your ingredients are in the bowl, add desired amount of dressing and toss.

DIJON VINAIGRETTE:

• 1 clove garlic, finely minced• 1/4 cup red wine vinegar• 1 tbsp. Dijon mustard• 1 tsp. salt• 1 tsp. fresh cracked pepper• 1/4 cup extra virgin olive oil

1. In a jar with a lid, combine garlic, red wine vinegar, mustard, salt and pepper.

2. Close lid and shake vigorously.

3. Once combined, add olive oil. Shake vigorously.

4. Serve over salad.

Spinach Salad with Dijon VinaigrettePrep Time: 15 minutes

Cook Time: N/A


Yield: 4 - 6 servings

21Recipe found at http://pkukate.wordpress.com/2010/01/08/saladrecip

Appetizers

INGREDIENTS:

• 2 zucchini, sliced lengthwise• 2 sweet potatoes, sliced to the same thickness as zucchini• 2 tbsp. olive oil• 4 cups baby spinach leaves• 10 cherry tomatoes, halved• 2 yellow tomatoes sliced

LEMON CHIVE DRESSING:

• 1/2 tsp. salt• 1 tsp. finely grated lemon zest• 1/4 tsp. Dijon Mustard• 2 tbsp. fresh lemon juice• 1/3 cup extra virgin olive oil• Freshly ground black pepper• 1 small brown shallot, finely chopped• 1/4 cup snipped chives

PREPARATION:1. Heat a grill to moderate heat. Combine the sweet potato and zucchini in a large bowl and toss in the olive oil.

3. Grill the vegetables until tender (about 15 – 20 mins, maybe less for the zucchini).

4. When cooked set aside to cool. When cool enough to handle cut into bite sized pieces.

5. To make the dressing combine the salt, lemon zest, lemon juice and mustard together and whisk until salt has dissolved.

6. Gradually whisk in the oil until the mixture has thickened. Whisk in the chives, pepper and shallot. Set aside.

7. In a serving bowl, combine the vegetables with the baby spinach leaves, tomatoes and dressing. Serve immediately.

Grilled Zucchini and Sweet Potato Salad Prep Time: 20 minutes



Yield: 4 servings

Soups/Salads/Sides

http://pkukate.wordpress.com/2010/01/08/saladrecip

Recipe submitted by

ReBeKAh wORRellnBC33 Morning Producer

22

Soups/Salads/Sides

INGREDIENTS:

• 4 cups cornbread (yellow. Self-rising)

• 1 medium onion

• 2 bunches green onion

• 1 bell pepper

• 1 cup celery

• 1 stick (or more) butter

• Chicken broth

• Salt and pepper to taste

PREPARATION:

All vegetables are to be finely chopped.

Boil chicken (thighs or legs with skin). When cool, remove skin and cut into smaller pieces.

Set aside chicken broth.

Bake cornbread. When cool, crumble.

Mix all ingredients together and place in large baking dish.

Bake at 350 degrees until vegetables are tender. Stir to mix flavors and add extra broth as needed to keep dressing moist.

Southern Cornbread Dressing(My Grandma’s recipe)


Cook Time: 1 hour


Yield: 12 servings

Recipe submitted by

ReBeKAh wORRellnBC33 Morning Producer

23Recipe found at www.recklessabandoncook.com

Appetizers

Southern Cornbread Dressing(My Grandma’s recipe)


Cook Time: 1 hour


Yield: 12 servings

INGREDIENTS:

• 1/2 head red cabbage• 1 carrot julienned (or 1 small bag thinly sliced carrots)• 1/2 bunch cilantro• 1 bunch green onions, thinly sliced• 1/2 cup slivered almonds• 2 Tbsp. sesame seeds• 2 Tbsp. agave nectar (or honey)• 1/4 cup rice wine vinegar• 1/8 cup white vinegar• 1 cup vegetable oil• 3 Tbsp. toasted sesame oil• 1 Tbsp. ground cumin• juice from 1 lime

PREPARATION:

1. Thinly slice the cabbage and place in a large bowl.

2. Next, thinly slice your carrot, roughly chop 1/2 bunch cilan-tro, and thinly slice 1/2 bunch green onions. Add to the large bowl of cabbage with 1/2 cup of almonds and 2 Tbsp. sesame seeds.

3. In a food processor or blender, puree together 2 Tbsp. agave nectar (or honey), 1/4 cup rice vinegar, 1/8 cup white vinegar, 1 cup vegetable oil, 3 Tbsp. toasted sesame oil, 1 Tbsp. cumin, and juice from one lime.

4. Add to the cabbage mixture and toss until evenly coated. Salt and pepper to taste.

Red Cabbage Asian Slaw Prep Time: 25minutes

Cook Time: N/A


Yield: 4-6 servings

Soups/Salads/Sides

http://www.recklessabandoncook.com

24

Recipe found at www.crostiniandchianti.blogspot.com

Soups/Salads/Sides

INGREDIENTS:• 14 ½ ounces pinto beans, 3 cans rinsed & drained,• 2 tbsp. olive oil• ½ cup onion, diced• 1 clove garlic, minced• 1/2 cup Canadian Bacon, diced• ¼ cup tomato paste• ¾ cup brown sugar• 1 cup barbecue sauce• 3/4 cup water• ¼ cup cider vinegar• salt and pepper, to taste

PREPARATION:1. In a large pot, combine olive oil, onion, garlic and Canadian Bacon. Cook on medium-high for 4 minutes.

2. Stir in tomato paste and cook for 3 minutes.

3. Add brown sugar, barbecue sauce and beans, mix well. Cook for 4 minutes.

4. Add remaining ingredients and bring to a boil.

5. Reduce to a simmer, cover and cook for 45 to 50 minutes, stirring occasionally.

6. Taste and adjust seasonings before serving, if desired.

Barbecue Baked BeansPrep Time: 10 minutes


Total Time: 1 hour

Yield: 12 servings

http://www.crostiniandchianti

25

Appetizers

INGREDIENTS:SWEET POTATOES• 6 large sweet potatoes• 1/2 cup brown sugar (lightly packed)• 2 large eggs, beaten• 4 tbsp. unsalted butter, melted• 1 tsp. pure vanilla extract• 1/2 tsp. kosher salt• 1/2 tsp. ground cinnamon

T0PPING• 1 Stick (8 tbsp.) unsalted butter, slightly softened• 1/2 cup brown sugar• 1/4 cup all purpose flour• 1 cup chopped pecans

PREPARATION:1. Preheat oven to 375 degrees.

2. Wash sweet potatoes in cold water to remove dirt. Place sweet potatoes on a pan and roast until very tender, ap-prox. 1 hour. Remove the sweet potatoes from the oven.Reduce oven temperature to 350 degrees.

3. Cut the potatoes in half and scoop out the flesh into a mixing bowl. Mash the sweet potatoes until they are smooth. Add brown sugar, beaten eggs, butter, cinnamon,vanilla, and salt to the potatoes and mix well with a spoon. Transfer the mixture to a baking dish.

4. Topping: Mix the softened butter, brown sugar, flour and pecans by hand in a mixing bowl. Mix until all ingredients are evenly distributed. Spread the topping over the sweet potato. Place the baking dish in the 350 degree oven and bake for approx. 30 minutes or until the topping is golden brown. Serve and enjoy.

SWEET POTATO SOUFFLEPrep Time: 15 minutes

Cook Time: 1 hour 30 minutes


Yield: 8-10 servings

Soups/Salads/Sides

Recipe submitted by VooDoo BBQ and Grill

VooDooBBQ.com

Drusilla Lane 926-3003

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www.LCI.edu | 225-769-8820

For more information about our graduation rates, the median debt of students who completed the program and other important

information, please visit our website at www.lci.edu/disclosures.

“Chef Instructor Colt Patin 2011 louisiana

Cookin Magazine’s Chef to watch”

Soups/Salads/Sides

Ingredients Marinated Crawfish

Ingredients Salad Mix

• 2 cups sweet chili sauce

• 1 cup Soy Sauce

• 1/4 cup Honey

• 1 tsp Sriracha Hot Sauce

• 1 cup Red Pepper Jelly

• 1 cup Apple Jelly

• 1 tbsp. Minced Ginger

• 1/4 cup Sliced Green Onion

• 3 tbsp. minced garlic

• 3 tbsp. fish sauce

• 2 dashes of Cajun Seasoning

• 2 pounds of prepared crawfish

Mix all these ingredients together and set aside for later use.

• Small Head Green Cabbage (shredded)

• Small Head Purple Cabbage (shredded)

• 1 cup Carrots (shredded)

• 4 Zucchini (julienned)

• 4 Squash (julienned)

• 1 Red Onion (julienned)

• 1 Medium Green Bell pepper (julienned)

• 1 Medium Yellow Bell pepper (julienned)

• 1 Medium Red Bell pepper (julienned)

• 2 cups Shitake Mushrooms (sliced)

• Cajun Seasoning (to taste)

DirectionsIn a large bowl, mix all ingredients together and set aside until you are ready to plate. When you are ready to serve put some of the salad mix on a plate then drizzle the crawfish sauce over the salad.

Call now! 888-674-8496Visit YourLCI.com today!

http://www.LCI.edu

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Recipe submitted by

JeAnne BuRnSnBC33 weekday anchor

27

Appetizers

INGREDIENTS:

• 1 pound ground venison (may substitute ground beef or turkey)

• 1 jar Pace Picante’ Sauce

• 2 boxes beef broth

• 1 can sweet corn (drained)

• 1 can black beans (drained)

• 1 can red beans (drained)

• 2 tbsp. spoons chilli powder

• 1 tbsp. ground cumin

PREPARATION:

Brown ground deer. Drain and return to pot. Add beef broth, Picante’ sauce, corn, beans and seasonings (to taste). Bring to boil. Reduce heat to low and simmer for 30 minutes. Serves great over rice, noodles, or all by itself. Just add shredded cheddar on top or even a dollop of sour cream to make it creamy tasting! Serve with tortilla chips. enjoy!

Jeanne’s Deer ChilliPrep Time: 15 minutes

Cook Time: 1 hour


Yield: 4-6 servings

Soups/Salads/Sides

28 Recipe found at www.lifesambrosia.com

INGREDIENTS:

ENCHILADA SAUCE

• 2 tbsp. canola oil• 1/2 cup minced onion• 2 tbsp. flour• 1 (15 ounce) can tomato sauce• 2 tsp. chili powder• 1 tsp. cumin• 1/2 tsp. garlic salt• 1/4 tsp. cayenne pepper (if desired)• kosher salt and fresh cracked black pepper to taste

FILLING

• 1 tbsp. canola oil• 1/2 cup minced onion• 3 cups leftover pulled pork• 1 (4 ounce) can diced green chilies• 1 cup shredded Monterey jack cheese

TO ASSEMBLE THE ENCHILADAS

• 10-12 corn tortillas• canola oil for frying• 1/2 cup shredded cheddar cheese• 1/2 cup shredded Monterey jack cheese• guacamole• sour cream

PREPARATION:

1. Preheat oven to 350 degrees.

2. To prepare the enchilada sauce. Heat oil in a small sauce pan. Cook onion until softened about 5 minutes. Sprinkle flour over the top, cook 1 minute. Stir in tomato sauce and remaining ingredients. Bring to a boil. Reduce heat and let simmer while you prepare the filling. Season to taste with salt and pepper.

3. For the filling, heat oil in a skillet over medium heat. Cook onion until softened, about 5 minutes. Stir in pulled pork and diced green chilies. Cook until warmed through. Turn heat to low while you prepare the tortillas.

4. Use enough canola oil to lightly coat the bottom of a small pan, about 2 tbsp.. Heat over medium-high heat. Cook tortillas one at a time until soft, about 30 seconds on each side. As you cook each tortilla, place them on paper towels to absorb any of the oil left over.

5. Lay each tortilla on a flat surface. Spoon about 1/4 cup filling into center, sprinkle with shredded Monterey jack cheese. Roll closed. Repeat with remaining filling and tortillas.

6. Spread a thin layer of enchilada sauce on the bottom of a baking dish. Place rolled tortillas in the baking dish. Spoon remaining enchilada sauce over the top. Sprinkle with shredded Monterey jack and cheddar cheese. Bake 15-20 minutes or until cheese melts. Turn on broiler, broil for 3-5 minutes or until cheese browns. Remove from oven. Let cool slightly and serve with guacamole and sour cream.

Pulled Pork EnchiladasPrep Time: 10 minutes



Yield: 4 servings

Main Dishes


29

Appetizers

INGREDIENTS:

• 2 pounds flank steak, thinly sliced crosswise• 2/3 cup cornstarch• 6 tsp. of canola or vegetable oil• 1 tsp. grated ginger• 2 tbsp. minced garlic • 1 cup of water• 1 cup soy sauce• 3/4 cup brown sugar• 1/2 tsp. crushed red pepper flakes• 3 large green onions, sliced crosswise into thirds

PREPARATION:

1. Slice your flank steak crosswise into thin strips. Pat meat dry with a paper towel and then toss the meat with cornstarch, making sure each piece is coated thoroughly. Place the meat into a strainer and shake off any excess cornstarch from the meat.

2. Heat half of the oil in a large wok at medium-high and add the garlic and ginger. Allow this to cook for one minute.

3. Add soy sauce, water, brown sugar and pepper flakes Cook the sauce for about 2 minutes and transfer to a bowl. The sauce will be thin, but will later thicken in the cornstarch.

4. Turn the heat up to medium-high and add the remaining oil to the wok. Divide your meat into two batches. Add the first batch of beef and cook, stirring until it is all browned. Remove this meat and then cook your second batch.

5. Place all of the meat back into the wok. Pour the sauce back into the wok and let it cook along with the meat. Cook the sauce down for three to five minutes to reduce.

6. Finish by adding your green onions and cook for one minute. Serve it hot with rice and a side of steamed broccoli.

Mongolian BeefPrep Time: 10 minutes




Main Dishes

Recipe found at momadvice.com/blog/tag/chinese-recipesRecipe found at www.lifesambrosia.com

30

Recipe found at www.redwineexperience.com

INGREDIENTS:

• 1/2 pounds beef, cut into chunks (splurge on the cut if you can)• 1/4 cup butter• 1 can tomato soup• 1 can water• 4 carrots, cut into chunks• 4 large potatoes, cut into chunks• 2 stalks celery, cut into chunks• 4 onions, cut into chunks• 2 tsp. salt• 1 tsp. black pepper• 1/4 cup fresh parsley, chopped fine• 1/4 cup good quality red wine, cooking sherry or Guinness beer• 2 bay leaves

PREPARATION:

1. Preheat oven to 300 degrees F.

2. In a heavy skillet brown the beef in the butter over medium high heat. Add the soup and water and stir well. Add remaining ingredients and cook for about 5 minutes, stirring once.

3. Transfer to a cast iron Dutch oven or ovenproof pot and bake, covered, for 5 hours, stirring occasionally.

4. Remove from oven, remove bay leaves and serve with Irish Soda Bread and butter.

Red WineBeef StewPrep Time: 20 minutes

Cook Time: 5 hours

Total Time: 5 hours 20 minutes

Yield: 4 servings

Main Dishes

http://www.redwineexperience.com

3131

Appetizers

INGREDIENTS:

• 2 pounds of chicken wings disjointed• Black pepper• 1 cup honey• ½ cup soy sauce• 2 tbsp. vegetable oil• 4 tbsp. ketchup• 1 clove of garlic crushed

PREPARATION:

1. Preheat oven to 375 degrees. Season chicken liberally with pepper. Place wings in large baking dish.

2. In a small bowl, mix together honey, soy sauce, oil, ketchup and garlic until well blended. You can microwave for 1 minute to make mixing easier.

3. Pour marinade over chicken.

4. Bake for 45 minutes and baste occasionally.

Note - Chicken is done when wings are well browned and sauce is bubbly.

HoneyChicken WingsPrep Time: 15 minutes

Cook Time: 1 hour



Main Dishes

Recipe found at www.goldenduck.com

Red WineBeef StewPrep Time: 20 minutes

Cook Time: 5 hours


Yield: 4 servings

http://www.goldenduck.com

GOT PAIN?Get relieF!

6233 Harry Drive, Suite C • Baton Rouge • 225-201-0210

Health Care for the Entire Family WOODDALe CHIROPRACTIC CLINICDr. Paul Matthews

32Recipe found at www.crostiniandchianti.blogspot.com

INGREDIENTS:• 1 tbsp. vegetable oil• 1 tbsp. sesame oil• 2 pounds boneless, skinless chicken breast, cut into 1/2-inch pieces• 1 bunch broccoli, cut into florets• 1 package shiitake mushrooms• 2 to 3 carrots, thinly sliced• 1 red bell pepper, chopped• 1 cup onion, diced• 1 (8-ounce) can sliced water chestnuts, drained• 1 cup chicken broth• 1/4 cup hoisin sauce• 1 tbsp. soy sauce• 1 tsp. powdered ginger• 2 tbsp. cornstarch

PREPARATION:1. In a large skillet, heat the oils over medium-high heat. Add the chicken and cook for 4 to 5 minutes or until lightly browned.

2. Add broccoli, mushrooms, carrots, pepper, and onion and cook an additional 5 minutes, stirring frequently. Stir in the water chestnuts.

3. In a small bowl, combine broth, hoisin sauce, soy sauce, ginger, and cornstarch.

4. Add to chicken mixture and bring to a boil over medium-high heat. Reduce heat to medium to medium-low, and simmer for 4 to 5 minutes, or until sauce thickens.

5. Serve over hot, cooked rice noodles.

ChickenStir-FryPrep Time: 15 minutes




Main Dishes

http://www.crostiniandchianti.blogspot.com

3331

Appetizers

INGREDIENTS:

• 3/4 pound pork, thinly sliced• 2 tbsp. soy sauce• 2 tsp. sambal oelek• 1 tsp. sesame oil• 1 tsp. rice vinegar• 1 tsp. minced fresh ginger• 2 cloves garlic, minced and divided• 1 (10 ounce) package udon noodles, cooked• 1 cup shelled edamame, cooked • 1 tbsp. peanut oil• 1 cup sliced shitake mushrooms• 1/2 medium onion, sliced• 3 green onions, chopped

PREPARATION:

1. Place pork in a bowl. In another bowl whisk together soy sauce, sambal oelek, sesame oil, rice vinegar, ginger and 1 minced garlic clove. Pour marinade over the top of the pork and toss to coat. Cover and refrigerate for 30 minutes.

2. While your pork is marinating, cook udon noodles and edamame according to package directions. Set aside.

3. Heat peanut oil in a large skillet over medium-high heat. Add mushrooms and onions and cook until onions start to caramelize, about 5 minutes. Add in edamame and noodles. Stir to combine. Transfer to a plate.

4. In the same skillet, add pork and marinade. Cook until pork is cooked through, about 5 minutes. Return noodle mixture to the pan. Add green onions. Toss to combine well.

5. Serve.

Udon Noodle Stir-fry with Pork and EdamamePrep Time: 10 minutes



Yield: 4 servings

Main Dishes



35

Appetizers

INGREDIENTS:

• 10 tbsp. (1 1/4 stick) butter• 8 oz (1 cup) chocolate chips• 1/2 cup all-purpose flour• 1 1/2 cups confectioners’ (powdered) sugar• 3 large eggs• 3 egg yolks• 1 tsp. vanilla extractOPTIONAL : 2 tbsp. coffee liqueur (Kahlua) OR 1 tsp. instant coffee powder

PREPARATION:

1. Preheat oven to 425 degrees F.

2. Spray six 6-ounce custard (ramekin) cups or cupcake tin.

3. In a medium microwavable bowl, melt chocolate chips and butter in the microwave for 60 seconds and then in 30 second increments until smooth (about 1.5-2 minutes total).

4. Add flour and sugar to chocolate/butter sauce. Stir in the eggs and yolks until smooth.

5. Add vanilla and coffee liqueur/instant coffee and mix everything until combined.

6. Divide the batter evenly among the each cups. Place cups on top of a cookie sheet and bake for 10 minutes. The edges should be firm but the center will be runny.

7. Run a knife around the edges to loosen and invert onto dessert plates or you can serve each molten lava cake still in the cup.

Molten LavaCakePrep Time: 10 minutes



Yield: 6 servings

Dessert

Recipe found at www.savorysweetlife.com/2010/02/molten-lava-cakes-recipe/

225 - 767 - 25252070 Silversde Dr. • Baton Rouge, LA

Heads & TailsSeafood

Fried TurkeyPecan Glazed HammuFFaloTTas& mucH more!

Order TOdAY FOr YOUr HOLIdAYS!

Tastesof the

Holidays

http://www.savorysweetlife.com/

36

Desserts

Recipe found at www.iambaker.net/cheesecake-in-a-jar/

INGREDIENTS:

FOR FILLING1 package cream cheese (8 oz)1 can sweetened condensed milk (14 oz)2 tbsp. lemon juice (can be modified to taste)1 tsp. clear vanilla extract

FOR CRUST• 1 ½ cup graham crackers• 1/3 cup sugar• 6 tbsp. butter, melted• ½ tsp. cinnamon

PREPARATION:CRUSTplace crackers into gallon zip lock bag. Seal and use a rolling pin to crush into fine crumbs.

Mix in butter, sugar and cinnamon. Stir until well coated.

Place into bottom of jars and set aside.

FILLING1. Combine cream cheese, juice and condensed milk until creamy and smooth.

2. Pour onto prepared crust, chill at least three hours.Top with fruit topping of choice and serve

Cheesecakein a JarPrep Time: 15

Cool Time: 2 hours

Total Time: 2 hours, 15 minutes

Yield: 4 servings

http://www.iambaker

37

Desserts

Cheesecakein a JarPrep Time: 15

Cool Time: 2 hours


Yield: 4 servings

INGREDIENTS:

• 1 cup butter, softened• 1 cup white sugar• 1 egg• 1/2 tsp. almond extract• 2 cups all-purpose flour• 1/4 tsp. salt• 3/4 cup chopped red and green candied cherries• 1/2 cup crushed candy coated milk chocolates• 1 cup sifted confectioners’ sugar• 5 tsp. warm water

PREPARATION:

1. Preheat the oven to 300 degrees F (150 degrees C).

2. In a large bowl, cream together butter and sugar until light and fluffy. Beat in the egg and almond extract. Combine the flour and salt; stir into the creamed mixture until well blended. Mix in 1/2 cup of the cherries. Press the dough into an ungreased 9x13 inch baking pan. Sprinkle with remaining cherries and crushed candies. Press in lightly.

3. Bake for 30 to 35 minutes in the preheated oven, or until edges are lightly browned. Cool completely in the pan before icing. To make the icing, mix together the confectioners’ sugar and water until a drizzling consistency is reached.

Merry CherryBarsPrep Time: 15 minutes



Yield: 36 bars

Recipe submitted by

JeSSe VIntuRellAnBC33 Morning Meteorologist

38

Desserts

INGREDIENTS:COOKIE DOUGH TART CRUST:• 2 tbsp. slivered almonds• 6 tbsp. powdered sugar, sifted• 1¼ cups all-purpose flour• Pinch of salt• ½ cup unsalted butter, cold, cut into 8 pieces• 1 egg yolk• ½ tsp. vanilla extract

ALMOND CRUMB TOPPING:• 1¼ cups all-purpose flour• 1/3 cup granulated sugar• ¼ tsp. baking powder• ¼ tsp. ground cinnamon• Pinch of salt• ¼ cup slivered almonds, coarsely chopped• ½ cup unsalted butter, melted

STRAWBERRY CREAM CHEESE FILLING:• 16 ounces cream cheese, at room temperature• 1 cup powdered sugar, sifted• 1½ tsp. vanilla extract• 16 ounces fresh strawberries, rinsed, hulled and halved

PREPARATION:1. MAKE THE TART CRUST: Combine the almonds and powdered sugar in the bowl of a food processor and pulse repeatedly until finely ground, about 1 minute. Add the flour and salt and pulse a couple of times to mix. Add the butter and pulse again repeatedly until no visible pieces of butter remain. Add the yolks and vanilla and continue pulsing until the dough forms a ball. Turn the dough out onto a floured surface, shape into a thick disk, and wrap in plastic wrap. Refrigerate at least 1 hour.

2. Remove the dough from the refrigerator and allow it to soften for about 20 minutes, just until it is soft enough to roll without cracking, but still firm. Unwrap it and place it on a floured surface. Use the palm of your hand to press it to a thickness of about 1/4 inch. Gently roll the dough into a 13-inch disk, adding pinches of flour under and on top of the dough as needed. Transfer it to a 10-inch tart pan. Evenly fit the dough into the pan, making sure it’s flat against both the bottom and side of the pan. Trim away any

excess dough at the rim of the pan by rolling over with a rolling pin or scraping it away with the back of a paring knife. Slide the tart pan onto a cookie sheet, cover it with plastic wrap and refrigerate it for several hours or overnight before baking.

3. When ready to bake, arrange the racks in the upper third and lower third of the oven. Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper or a silicone baking mat; set aside.

4. MAKE THE CRUMB TOPPING: In a medium mixing bowl, whisk together the flour, sugar, baking powder, cinnamon and salt. Stir in the chopped almonds. Use a rubber spatula to stir in the butter until all of the dry ingredients have been evenly moistened. Let the mixture stand for 5 minutes, then use your fingertips to break the mixture into ¼- to ½-inch crumbs. Scatter the crumbs on the prepared pan.

5. Remove the tart pan from the refrigerator, and remove the plastic wrap. Line with a piece of parchment paper and fill the pan with pie weights. Bake the tart crust in the lower third of the oven and the crumb topping in the upper third. After 10 minutes, remove the paper and pie weights from the tart shell and place it on the upper rack, and move the crumbs to the lower rack. Continue baking the tart shell until it is dry and light golden, 15 to 20 additional minutes. Bake the crumb topping until it is deep golden and firm, 10 to 15 additional minutes. Check the crumbs around the 10 minute mark and then go from there Cool the crust and the topping on wire racks.

6. Make the Cream Cheese Filling: Beat the cream cheese on medium speed just until it is smooth, scraping the sides of the bowl as necessary. Add the powdered sugar and vanilla extract and continue beating until lightened, about 1 minute.

7. ASSEMBLE THE TART: Spread half the cream cheese filling on the bottom of the tart crust and arrange the sliced strawberries on it, cut side down. Spread the remaining filling over the strawberries. Evenly scatter the crumb topping over the filling. Right before serving, lightly dust the topping with powdered sugar and garnish with additional strawberries, if desired. Unmold the tart from the pan and place it on a platter. Wrap and refrigerate leftovers.

Mixed Berry Cream Cheese Crumble TartPrep/Chill Time: 2 hours



Yield: 12 servings

Recipe found at www.bakingblonde.wordpress.com/

http://www.bakingblonde.wordpress.com/

Recipe submitted by

JeSSe GunKelnBC33 Chief Meteorologist 39

Desserts

Mixed Berry Cream Cheese Crumble TartPrep/Chill Time: 2 hours



Yield: 12 servings

PREPARATION:

1. Preheat oven 325. Grease and flour a 9×5 loaf pan.2. Whisk together flours, cinnamon, nutmeg, allspice, cloves, salt, baking soda, and baking powder until well-combined. Set aside.

3. In a separate bowl, using an electric or stand mixer, beat eggs until creamy. Beat in brown sugar and sugar substitute on medium speed for one minute. Add in vanilla, yogurt and oil. Beat until well-combined. Add flour mixture and pumpkin, beat until just combined. Scraping down the sides of the bowl as necessary.

4. Spread batter into prepared loaf pan. Bake for 45-55 minutes or until toothpick inserted into the center comes out clean. Allow bread to cool in pan for 10 minutes before removing it to cool completely on a wire rack.

5. While bread is cooling, begin preparing the frosting. Cream together butter and pumpkin puree. Add in cinnamon and vanilla and beat until creamy. Slowly add confectioner’s sugar and milk. Beat until well-combined and creamy. Spread frosting over the top of the cooled bread.

6. In a small saucepan, stir together brown sugar and water. Dissolve sugar over medium-high heat. Continue heating until caramel turns dark brown and starts to boil, making sure to stir constantly to avoid burning. Add butter and salt. Stir to combine and remove from heat. Continue stirring for another 1-2 minutes to cool the caramel somewhat before drizzling over the top of the frosting.

7. Slice bread and serve! Store leftovers in the refrigerator.

Salted Caramel Pumpkin BreadPrep Time: 30 minutes



Yield: 1 loaf

INGREDIENTS:FOR THE BREAD• 1 cup all-purpose flour• 3/4 cup whole wheat flour• 1 1/2 tsp. cinnamon• 1/2 tsp. nutmeg• 1/2 tsp. allspice• 1/8 tsp. cloves• 1/2 tsp. salt• 1 tsp. baking soda

• 1 tsp. baking powder• 2 eggs• 3/4 cup brown sugar• 1/4 cup granulated sugar substitute• 1 tsp. vanilla extract• 1/2 cup low-fat plain yogurt• 2 tbsp. canola oil• 1 1/4 cup pumpkin puree

FOR THE FROSTING• 1/4 cup butter, softened (not melted)• 2 tbsp. pumpkin puree• 1/2 tsp. cinnamon• 1/2 tsp. vanilla• 1 1/2 cup confectioner’s sugar• 2 tsp milk, as needed to reach desired consistency

FOR THE CARAMEL DRIZZLE• 3 tbsp. brown sugar• 1 tbsp. water• 1 tbsp. butter• 1/4 tsp. salt

INGREDIENTS:

• 1 cup creamy peanut butter• 3/4 cup brown sugar• 1/4 cup sugar• 1 egg• 1/2 tsp. baking powder• Pinch of salt• 3/4 to 1 cup oatmeal • Chocolate chips (optional)

PREPARATION:

1. Spray an 8×8 pan with Pam. 2. Preheat oven to 350.3. In a medium bowl stir together peanut butter and sugars. 4. Add egg and baking powder. Stir to combine. 5. Add salt and oatmeal. Stir until mixed. 6. Gently fold in chips if using.7. Press into prepared pan.8. Bake for 15-22 minutes (do not overbake)

40

Desserts

Recipe found at www.bakingblonde.wordpress.com/

Flourless Peanut Butter Oat BarsPrep Time: 2 hours



Yield: 18 Cake Ball Pops

225-454-60057855 Howell Place, Suite 220

Baton Rouge, LA 70807

http://www.bakingblonde

41

Desserts

Flourless Peanut Butter Oat BarsPrep Time: 2 hours




INGREDIENTS:

• 1 sleeve of Keebler Club Crackers (Original Flavor)• 2 sticks of butter• 1/2 cup of sugar• 1 (12 oz) bag of Chocolate Chips• Nuts (Optional)

PREPARATION:

1. Preheat oven to 350° . Line a cookie sheet with foil.

2.Cover the entire bottom of the cookie sheet with crackers end to end until all crackers fit snugly against each other.

3.Melt butter completely in the microwave in a small bowl.Stir in the sugar to the melted butter. Pour the butter/sugar mixture evenly over the crackers. Use a spatula to spread the butter/sugar mixture everywhere so all crackers are covered.

4. Bake in the 350° for 10 to 11 minutes.

5.Remove from oven and immediately pour the bag of chocolate chips evenly over the crackers.

6.Use your spatula to spread out the chocolate evenly as it beings to melt. Keep spreading until all chocolate chips are completely melted and all chocolate is spread out smoothly. Add crushed nuts.

7.Put into refrigerator to cool and harden the chocolate. Once completely cool and hardened, remove from refrigerator and break into pieces.

CrackerCandyPrep Time: 10 minutes



Yield: 12 servings



Desserts

Submitted by: Treat Me ~ A Homemade Sweets Boutique, Baton Rouge, LA42

INGREDIENTS:• 1 cake recipe of choice, baked in a 13x9-inch pan, cooled • 1/2 cup creamy frosting of choice• 1 (14-ounce) bag candy melts, almond bark, or chocolate of choice• 18 lollipop sticks• Candy Colors, if desired• Colored sugars, pearls and other decorations• Cake Pops Gift Box (optional)

PREPARATION:1. In a large bowl, crumble half of a 13x9-inch cake with the hands (use gloves if you can’t stand mess) until no large chunks remain. Add icing and mix with fingers until well combined. Using a cookie scoop, portion into 18 balls. Roll between the hands until round and smooth. Place on parchment-lined sheet pan and freeze until no longer sticky, but not rock hard, about 1 hour.

2. Melt Candy Melts according to package directions. Dip lollipop stick ends into melted candy and insert into cake pops. Place back on parchment-lined tray and freeze for 1 hour to set the stick in the pop.

3. Add candy color to small amounts of melted chocolate and, working with one pop at a time (leave the rest in the freezer), dip in melted chocolate until completely covered. Shake off excess. Immediately roll in sugars or place decorations on. If chocolate dries too fast, you can use royal icing to apply decorations. Stick in a thick piece of styrofoam to dry completely. Proceed with remainder of pops.

4. If desired, place pops in a Cake Pops Gift Box or wrap in lollipop papers and tie with a pretty ribbon.

• Treat Me in a Jar• Cupcake Pops• Much More

Treat Me14241 Coursey Blvd Suite B-2,

Baton Rouge, LA 70817Facebook.com/Treatmecupcakes

225-300-4849

Gourmet Cupcakes as well as

Great Gifts that

Hit the Spot!

Cupcake PopsPrep Time: 2 hours




Recipe submitted by

Kyle MyeRSnBC33

Submitted by: Treat Me ~ A Homemade Sweets Boutique, Baton Rouge, LA

Desserts

43

INGREDIENTS:

• 1 1/2 lbs white chocolate almond bars

• 12 oz. pkg Nestle milk chocolate chips

• 1 lb. salted Spanish peanuts

PREPARATION:

Chop up white chocolate into 1/2 inch squares.

Melt in a pot on low to medium heat. (Don’t rush the heat because you’ll burn the chocolate)

When white chocolate is melted, add the chocolate chips.

Stir continuously until chocolate is mixed and melted together.

Take off heat and stir in peanuts. Spoon onto waxed paper and let dry. (You’ll need a sizable area on the counter, so don’t do this the day of your big Thanksgiving or Christmas dinner.)

Mama’s PeanutClustersPrep Time: 10 minutes



Yield: 4 dozen

Pet Recipes

44 recipe from doggydessertchef.com

Peanut Butter Banana CakeballsPrep Time: 30 minutes

Bake Time: 20 - 30 minutes

Chill Time: 15 minutes (freezer)

Total Time: 1 - 1 1/2 Hours

Yield: 3 - 4 Dozen Cake Balls

INGREDIENTS:

CAKE• 1 cup Whole Wheat Flour• 1 tsp. Baking Soda• 1 Egg• 1/2 cup Milk• 2 Bananas• 1/4 cup Peanut Butter• 1/2 cup (1 stick) Butter, softened

PREPARATIONCAKE1. Preheat oven to 350 degrees fahrenheit. Use a silicone cake pan or grease and flour a 9 inch round cake pan or one 9×9 inch pan.2. In a medium bowl mix whole wheat flour and baking soda then set aside.3. In a large bowl mash bananas with a fork then mix egg, milk, peanut butter and butter.4. Once well combined add the flour mixture to the peanut butter mixture and stir until mixed.5. Spoon cake batter into the cake pan.6. Bake for 20 to 30 minutes, until a toothpick inserted in the middle come out clean.7. Cool 5 minutes in pan then remove and place on wire rack to cool completely

BALLS1. Cover two baking sheets with wax paper2. Crumble the cooled cake into a large mixing bowl until the entire cake is crumbled into a fine texture (Use hand mixer to break up some of the bigger pieces.)3. Stir in 1 1/2 cups peanut butter until well combined with the cake crumbs.4. Roll cake mix into 1/2 inch balls* and place them on the baking sheet.5. Cover with plastic wrap and allow to chill in the refrigerator for several hours, or the freezer for 15 minutes, the balls should be firm enough to dip.6. Melt yogurt chip in microwave. Heat them for 30 seconds at a time, stirring in between until melted. Double boiler can also be used7. Roll balls in yogurt and lay on wax paper. Sprinkle with crushed peanuts while still wet and let sit until firm.

BALLS1 1/2 cup Peanut Butter1 pound Yogurt Coating Chips1/2 cup Peanuts, crushed

* Since most coating chips contain some sugar it’s best to keep your cake balls smaller and feed them sparingly

Pet Recipes

45recipe from doggydessertchef.com

Peanut Butter FireworksPrep Time: 30 minutes

Chill Time: 2 hour minimum


Yield: 12 - 18 Treats

INGREDIENTS:• Peanut butter balls• 1 cup Peanut Butter• 1 cup Dry Milk Powder• 1/2 cup Honey

PREPARATION:1. Mix ingredients together well and form into 1” balls. Roll balls in colored coconut until well covered.

2. Place on waxed paper and refrigerate.

FOR THE TOPPING3. Separate your coconut into 1/4 cups for each color your making and color your shred-ded coconut with your method of choice.

4. Roll balls in colored coconut until well covered.

5.Place on waxed paper and refrigerate.

46

Pet Recipes

recipe from doggydessertchef.com

Bacon CheeseBagelsPrep Time: 30 minutes

Bake Time: 45 - 50 minutes

Total Time: 1 - 1 1/2 Hours

Yield: 3 - 2 Dozen Bagels

INGREDIENTS:

• 5 slices Bacon, crisply cooked and crumbled• 1/2 cup shredded Cheddar Cheese• 3 cups Whole Wheat Flour• 1/2 tsp. Baking Powder• 1/4 tsp. Baking Soda• 1 tsp. Vegetable Oil• 1 cup Water (more if needed)

PREPARATION

1. Preheat oven to 350 degrees Fahrenheit and line a baking sheet with parchment paper or a silicone baking mat.

2. In a large bowl combine whole wheat flour, baking powder, and baking soda until well mixed

3. Add bacon, cheese, oil and water to flour combine and knead until dough is formed.

4. Roll dough into balls about 1-2 inches in diameter. Poke a hole through each ball with the end of a wooden spoon.

5. Bake on prepared baking sheet for 45 to 50 minutes.

Cool and refrigerate.

10 LOCATIONS IN AND AROUND BATON ROUGE TO SERVE YOU!

Baton Rouge/Corporate 7620 Corporate BoulevardBaton Rouge | (225) 932-9073

Baton Rouge/Coursey 14241 Coursey Boulevard Baton Rouge | (225) 751-0464

Baton Rouge/Perkins Rd 9655 Perkins RoadBaton Rouge | (225) 766-0366

Baton Rouge/Wax Rd 14409 Wax RoadBaton Rouge | (225) 261-8600

Baton Rouge/Jefferson 17002 Jefferson HighwayBaton Rouge | (225) 706-0774

Denham Springs/Magnolia Beach 7755 Magnolia Beach RoadDenham Springs | (225) 665-3696

Walker/Walker Road 28811 Walker Road SouthWalker | (225) 665-5955

Zachary/Main Street 5875 Main StreetZachary | (225) 658-5995

Geismar/Hwy 73 13375 Highway 73Geismar | (225) 673-9189

Gonzales/Airline Hwy 114 Airline HighwayGonzales | (225) 647-0700

Asian-Style Chicken & Cashew Cakes

10 LOCATIONS IN AND AROUND BATON ROUGE TO SERVE YOU!

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