Holiday

From our Families to Yours, Enjoy...

FOOD GUIDE

Distributed by

Freds Restaurant.....................2Abita Beer...............................5Ralph & Kacoo’s....................6Subway.............................9Dearman’s.......................12Party Time.............................14Memory Mania.....................16Rocky Mountain...................16Bethdales ..............................18Academy Sports....................19Piccadilly.............................20Baton Rouge Grapevine........21C.J. Brown.............................21Choices Salon Suites .............22Coke..................................23

Be Sweet and Thank our Advertisers...

04

09

MAIN DISHESAbita Amber Pulled Pork......................................................4Crock Pot Coq Au Vin..........................................................8Grandmother Bienvenu’s Famous Chicken.....................8Roast Turkey with Pan Gravy.............................................11Blackened Tilapia with Lemon Caper Sauce...................18Grape Jelly Meatballs..........................................................21

SIDE DISHESWarm Potato Salad with Abita Amber Dressing.............4Ralph & Kacoo’s Shrimp Butter............................................7Ralph & Kacoo’s Crawfish Bisque ..........................................7Homemade Jellied Cranberry Sauce..............................11Rice Dressing..........................................................................18

DESSERTSLouisiana True Beeramisu....................................................5Ralph & Kacoo’s Bourbon Pie ................................................7Pumpkin Swirl Pie..............................................................11Fondant ...................................................................................12Oreo Mints...............................................................................12Ritz Cracker Treat...................................................................12Saltine Cracker Treat............................................................12Peppermint Bark...................................................................12Chocolate Covered Cherries..............................................13Chocolate Covered Pretzels...............................................13Chocolate Coated Fruit.......................................................13Coconut Bon Bons................................................................13Hevenly Hash..........................................................................13Peanut Butter Cups...............................................................13Mallow Cups...........................................................................13Snowball Surprise.................................................................13Candy Clusters ......................................................................14Tiger’s Butter...........................................................................14Chocolate Pizza......................................................................14Turtles .......................................................................................14Kentucky Colonels................................................................14Chocolate Dip.........................................................................16Banana Pudding Pie.............................................................17Almond Bark...........................................................................17Mrs. Tolbert’s Lemon Cake..................................................17Chocolate Eclair......................................................................18Mounds .....................................................................................18Ice Cream Cake .....................................................................18Éclair Cake ................................................................................21Rum Balls ..................................................................................22Pecan Squares .........................................................................22Diet Coke Brownies ..............................................................23

Cook the potatoes in lightly salted boiling water until tender. Drain potatoes and let cool slightly. When cool enough to handle, coarsely chop the potatoes and put them in a large salad bowl. Add the eggs, parsley and green onions. Season with salt, black pepper and cayenne. Gently toss to mix. Heat 2 tablespoons of the olive oil in a skillet over medium heat. Add the onions and cook, stirring, until soft, 3 to 4 minutes. Add the beer, vinegar and sugar, Bring to a gentle boil. Cook for about 5 minutes. Remove from the heat and transfer the mixture to a food processor or electric blender. Add the mustard.

With the motor running, add the remaining 4 tablespoons olive oil through the feed tube or hole in lid. Season with hot sauce. Drizzle the dressing over the potato mixture and toss gently to coat evenly.

Warm Potato Salad With abita amber dreSSingMarcelle Bienvenu St. Martinville, Louisiana

2-1/2 pounds red potatoes, peeled if desired4 hard-cooked eggs, peeled and coarsely chopped1/4 cup minced fresh flat-leaf parsley2 tablespoons minced green onionsSalt, freshly ground black pepper and cayennepepper, to taste6 tablespoons olive oil, divided

1/2 cup finely chopped sweet onions3/4 cup Abita Amber3 tablespoons cider vinegarPinch or two granulated sugar1 tablespoon Creole mustardHot sauce, to taste

6 servingsSuggested pairing: Amber , Pecan

Harvest or Golden made with Amber

Combine the Creole seasoning and brown sugar in a bowl and mix well. Coat the pork shoulder with the mixture. Wrap securely in plastic wrap and refrigerate for at least 8 hours. Preheat the oven to 250 degrees. Unwrap the shoulder and discard wrappings. Sear meat evenly on all sides in a large roasting pan over high heat. Transfer pan to 250-degree oven and bake, uncovered, until the meat is falling off the bone, 5 to 6 hours.

Remove the roasting pan from the oven and transfer the shoulder to a platter. Set meat aside to cool. Put the roasting pan on two burners on the stovetop over medium heat. Add the onions, carrots and garlic to the drippings in the roasting pan. Cook, stirring, until the vegetables are soft, about 5 minutes. Add the beer and stir to loosen the bits in the bottom of the pan. Add the tomato paste, mustard, cane syrup, cane vinegar, chipotle pepper sauce, Worcestershire sauce and stock. Cook, stirring occasionally, until the mixture thickens, about 1 hour. Remove the cooled pork from the bone. Shred pork and add to the mixture in the pan. Cook for 30 minutes. Serve on hamburger buns or po’boy loaf with coleslaw.

NOTE: Pork picnic shoulder is also known as pork arm picnic, pork picnic roast, fresh pork picnic pork picnic shoulder roast or fresh pork picnic ham. Southerners like to use this fatty, bony cut to make barbecued pulled pork. It’s also available boneless. This is also a good, economical cut to get if you want to make ground pork, kabobs or stir-fry strips. You can substitute Boston butt (similar, butwith a slightly different flavor).

abita amber Pulled Pork Chef Darin NesbitBourbon House Seafood & Oyster Bar, New Orleans , LA

3/4 cup Creole seasoning1/4 cup light brown sugar1 pork picnic shoulder, 5 to 6 pounds (see note)2 white onions, chopped (about 4 cups)

2 carrots, chopped (about 1 cup)1 cup minced garlic2 (12-ounce) bottles Abita Amber1 cup tomato paste2 cups Creole mustard

1 cup Steen’s 100% Pure Cane Syrup1 cup Steen’s Cane Vinegar1/2 cup Tabasco® Chipotle Pepper Sauce1 cup Worcestershire sauce1 quart chicken or pork stock

8-10 servingsSuggested pairing: Jockamo , Abbey Ale or Fall Fest made with Amber

Page 04

Whip the heavy cream on high speed of electric mixer until stiff and thick. Combine the mascarpone, confectioners’ sugar, raspberry jam and vanilla in a large bowl; mix well. Fold in the whipped cream. Set aside. Pour half of the beer into a shallow bowl. (Drink the rest of the beer.) Stir in the brewed coffee. Dip the ladyfinger cookies (or vanilla wafers) into the beer-coffee mixture. Don’t let them get soggy. Just put them in for a second, then take them out immediately. Arrange the dipped cookies in a single layer in a glass serving dish. (The smaller the dish, the higher or thicker the Beeramisu will be.) Spread a 1/2-inch layer of the mascarpone mixture on top of the layer of cookies. Repeat layers until all mascarpone mix-ture and cookies are used. Cover and refrigerate for at least 2 hours before serving.

NOTE: Mascarpone cheese is sometimes hard to find. You can substitute ricotta cheese, but be sure to blend it until it is a smooth consistency. To keep “Louisiana True,” use chicory coffee and brew it extremely strong. You can substitute other Abita beers to change it up a bit. Strawberry Harvest Lager works well with strawberry jelly instead of raspberry jam. Turbodog would be great in the winter, or Pecan Harvest Ale in the fall.

louiSiana true beeramiSuJeff CuppyMandeville , LA

1 cup heavy cream8 ounces mascarpone cheese (see note)3/4 cup confectioners’ sugar1/4 cup seedless raspberry jam2 tablespoons pure vanilla extract

1 (12-ounce) bottle Abita Purple Haze1/2 cup brewed coffee,the stronger the better (see note)1 (7-ounce) package ladyfinger cookies (or one12-ounce box vanilla wafers)

12 servingsSuggested pairing: Purple Haze, Amber

or Golden made with Purple Haze

Page 05

New Orleans-style dining at its best! Our relaxed, family-friendly atmosphere simply sets the stage for a great seafood dining experience.

While you’re here, check out our False River Gift Shop. This Louisiana and Cajun seafood restau-

rant experience is so good you’ll want a souvenir! At Ralph & Kacoo’s it really is all about the food.

Ralph & Kacoo's is the largest seafood restaurant in the South.Our restaurant will accommodate

800 people. Our 3 main dining rooms and 7 pri-vate dining rooms will accommodate as few as 10

and as many as 140 guests

Call now to book your

Holiday Party!or to

Order Your Holiday Turkey!

If you need a restaurant for a group get together...

We can accommodate:

New Orleans-Styledining at its

BEST!

2 Cups Cooked shrimp

1 stiCk Butter

8 ounCes Cream Cheese

3 taBlespoons mayonnaise

1 taBlespoon lemon juiCe

3 taBlespoons onion - grated

½ teaspoons garliC powder

½ taBle spoon garliC powder

1/4 Cup parsley - Chopped

2 teaspoons taBasCo pepper sauCe

½ teaspoon red pepper

1 teaspoon worCestershire sauCe

ralPh & kacoo’S SHRIMp BuTTER

Reprinted from Ralph & Kacoo’s “A Taste of Louisiana”

Mince shrimp or run through food processor. Blend butter and cream cheese together until fluffy. Add to Shrimp, mayonnaise, lemon juice, onion, garlic powder, parsley, Tabasco, red pepper and Worcestershire to butter and cream cheese mixture. Mix well. Shape into ball. Refrigerate until firm. Serve with crackers.

ralPh & kacoo’S cRAwfISH BISquE

Reprinted from Ralph & Kacoo’s “A Taste of Louisiana”

In a large gumbo pot, heat water to boiling. Add onions, bell peppers, celery, garlic, parsley, salt pep-per and claws. Set fire to simmer. In a skillet make a roux with oil and flour. When rich brown, add tomato paste, stirring while cooking for 5 minutes. Add roux mixture to gumbo pot and continue to simmer. As stuffed heads are browned, add them also, stirring occasionally to keep bisque from sticking. Simmer for at least 1 hour or until liquid is reduced to half. A few unground tails may be added to the gravy just before serving.

10 1/2 pounsa Crawfish tails - peeled

1 pod hot pepper - Chopped

1 Cup garliC Cloves - aBout 40 - Chopped

1 small BunCh Celery - Chopped

2 Bell peppers - Chopped

1 Cup onion tops - Chopped

3/4 loaf stale frenCh Bread - CrumBled

6 eggs

1/4 Cup BlaCk pepper

1/2 Cup + 2 taBlespoons salt

Grind tails and mix well with all ingredients. Stuff heads. Roll in flour and fry in oil. Set aside.

graVY3 gallons water

6 large onions - Chopped

1 Cup green onions - Chopped

2 Bell peppers - Chopped

6 riBs Celery - Chopped

8 to 10 garliC Cloves - Chopped

1 Cup parsley - Chopped

1 taBlespoon salt

3 taBlespoons pepper

Crawfish Claws

2 Cups oil

5 Cups flour

3/4 Can tomato paste

1 paCkage ChoColate snaps

1/2 Cup Butter - melted

21 large marshmallows

1 Cup evaporated milk

1/2 pint whipped Cream

4 taBlespoons BourBon whiskey

whipped Cream for topping

grated Bitter ChoColate

ralPh & kacoo’S BOuRBON pIE

Reprinted from Ralph & Kacoo’s “A Taste of Louisiana”

Crush chocolate snaps and mix with melted butter. Pat into a 9” pan. Bake at 350 degrees until crust has set. Set aside to cool. Melt marshmallows in hot milk (do not boil). Fold 1/2 pint whipped cream into marshmallow mixture, add bourbon whiskey. Fill crust with pie mixture. Chill 3 to 4 hours. Top with whipped cream and grated bitter chocolate. Serves 6 to 8.

Page 07

In large skillet, saute diced bacon and green onions until bacon is crisp. Remove and drain on paper towel.

Add chicken pieces to skillet and brown well on all sides. Remove the chicken when it has browned and set aside. Put peeled onions, mushrooms, potatoes, and garlic in crockpot. Add browned chicken pieces, bacon and green onions, salt, pepper, thyme, potatoes and chicken broth.

Cover and cook on Low 6 to 8 hours. (High: 3 to 4 hours). During last hour, add Burgundy and cook on High. Garnish with chopped parsley.

crockPot coq au VinSarah Stanford, WGMB Fox 44

2 1/2 lb. chicken, cut-up

1 clove garlic, crushed

1 t. salt

1/4 t. pepper

1/2 t. dried thyme leaves

6 bacon slices, diced

2/3 C. sliced green onions

1 C. chicken broth

8 small white onions, peeled

1 C. Burgundy wine

1/2 lb. whole mushrooms

chopped parsley

8 small new potatoes, scrubbed

In a 5qt. cooking pot, cover the chicken with water, salt and pepper and boil until the meat is tender and falling off the bone. Remove the chicken from the pot and drain, reserving the liquid. When cool, remove the chicken from the bone and discard bones.

Make a roux using the flour and oil. Stir until a nice chocolate brown, then add the vegetables and cook until wilted. Add the chicken stock, Worchester sauce, bay leaf, Tabasco, salt and pepper. Simmer for 30-minutes. Add chicken and simmer until the chicken falls apart. Add oysters 30-minutes before serving.

Serve in miniature patty shells as appetizers or in large patty shells as an entrée. Feeds 8 as an entrée, many as an appetizer.

GRANDMOTHER BIENVENU’S FAMOUS CHICKEN(At least it’s famous in our family and in St. Martinville.) Submitted by Toni Bienvenu Shinabery

1 whole baking hen

1 yellow onion, chopped

½ bell pepper, chopped

3 stalks celery, chopped

1 pod garlic, pressed

4 TBS. flour

½ pt.oysters, drained and chopped

4 TBS vegetable oil

1-1/2 c. chicken stock

3 TBS Worchestershire sauce

1 bayleaf

Tabasco sauce to taste

Salt and pepper to taste

$4.75SUB OF THE DAY™

FRESH VALUE MEAL®Includes a 6-inch sub, 32 oz. fountain drink and a side

Good on regular 6-inch subs only. Excludes DOUBLE STACKED™ and Premium Subs. Limited time only. Add-ons extra. Prices and participation may vary. No substitutions allowed. Plus tax where applicable. ©2009 Doctor’s Associates, Inc. SUBWAY® is a registered trademark of Doctor’s Associates Inc. SUBBR-0920-01

Page 08

$4.75SUB OF THE DAY™

FRESH VALUE MEAL®Includes a 6-inch sub, 32 oz. fountain drink and a side

Good on regular 6-inch subs only. Excludes DOUBLE STACKED™ and Premium Subs. Limited time only. Add-ons extra. Prices and participation may vary. No substitutions allowed. Plus tax where applicable. ©2009 Doctor’s Associates, Inc. SUBWAY® is a registered trademark of Doctor’s Associates Inc. SUBBR-0920-01

Page 09

Despite the fact that in the last decade we have all acquired virtually mountains upon mountains of holiday decorations, more people and designers are going for the ‘less is more’ option in holiday party decorations and entertaining. When looking for a holiday party decoration, there are basically two main options: exaggeration and understatement.

When going for understated holiday enchantment rather than an all-out Santa Claus workshop holiday look, the idea is not to put out half of the decorations that you have, but rather to choose subtler ones. Instead of a giant Santa Claus candle in the middle of your serving table, imagine a silver platter with white taper candles arranged within a green wreath with red holly berries or with pine cones.

Ideally, decorations should be ‘winter themed’ with just a hint of the traditional. Holiday party decorations that are explicitly Santa and reindeer are no longer faring so well. Instead of a green and red table setting, try a white base with a few red accents---or even more breathtaking, a red tablecloth with all white on top. Set with plain white porcelain dishes and plain silverware, crystal glassware and maybe a touch of silver in the serving dishes. If the lights are fairly dim in your dining room, you will provide your guests with a beautifully festive holiday dining atmosphere.

If you’re looking forward to a specific theme for your holiday party decorations, there are many different plate designs with matching cups and wine glasses that can include more popular holiday symbols such as Santa Claus, or fancier designs such as mistletoe. These can come in a variety of different types, ornate like snowflakes, to more humorous such as snowmen, or Santa and Mrs. Claus.

Another fun yet practical holiday table decoration is that of salt and pepper shakers. These come in a variety of themed designs and are a nice family tradition item to be included with a simple table. When it comes to a purely visual holiday table decoration, candles are perhaps the most popular choice. These candles can stand alone in a simple holder, or can be more ornate and encircled by wreaths. These wreaths can be made of fake fruit, plain, or perhaps light blue or white and sprinkled with glitter so that they resemble a snow flake.

These decorative candles, like all candles, come in two varieties: scented, and non-scented. Non-scented is the better choice for people who have allergies and for people who have sensitivities to smell, as the smell might interact with the smell of the food. There are many scented choices, but one of the most popular ones is that of

Holiday Party Decoration

cinnamon. These candles can stand alone in a simple holder, or can be more ornate and encircled by seasonal wreaths.

Holiday party decorations are fun to shop and fun to use to spice up your party and table. Prices will vary depending on how ornately one wishes to decorate, but decorations can always be found at a reasonable price for those who are cost conscious.

TThere is a new trend in decorating for the holidays that calls for a more subtle approach, but in most cases has an absolutely beautiful affect on holiday festivities.

Page 10

Holiday Party Decoration

Combine sugar and water in a medium saucepan. Bring to a boil; add cranberries, return to a boil. Reduce heat and boil gently for 10 minutes, stirring occasionally. Place a wire mesh strainer over a medium mixing bowl. Pour contents of saucepan into strainer. Mash cranberries with the back of a spoon, frequently scraping the outside of the strainer, until no pulp is left. Stir contents of bowl. Pour into serving container. Cover and cool completely at room temperature. Refrigerate until serving time. Gar-nish as desired.

Homemade JelliedCranberry Sauce(Makes 6 servings)

1 cup sugar1 cup water1 12-ounce package Fresh or Frozen Cranberries

Preheat oven to 350°F (180°C). In a small bowl, combine butter and cookie crumbs; mix well. Press into bottom and 1 inch up the sides of a 9” pan. In a large bowl, beat cream cheese, sugar and 2 tablespoons of the cornstarch until smooth. Add sour cream, salt and vanilla; mix well. Add eggs 1 at a time, beating after each addition.

Place 3 1/2 cups batter in medium bowl; add lemon juice. Mix thor-oughly; set aside. To remaining batter in large bowl, add 1 tablespoon cornstarch and all remaining ingredients; beat well. Set aside 1 cup of the pumpkin batter. Pour half of the vanilla batter into crust. Top with 2 cups pumpkin batter, remaining half of vanilla batter and reserved 1 cup pumpkin batter. Swirl batters with knife

Bake in preheated 350°F (180°C) oven for 1 to 1 1/4 hours or until fill-ing is almost set in center. Cool in pan on wire rack for 1 hour. Refriger-ate for at least 4 hours or overnight.

Pumpkin Swirl Pie(Makes 10-12 servings)Ingredients: Crust: 3 tbsp. (1.5 oz/42g) butter, melted 1 1/2 cups crushed chocolate wafers Filling: 4 (8-ounce) packages cream cheese, softened 1 cup granulated sugar • 3 tbsp. cornstarch 1 cup sour cream • 1/4 tsp. salt 2 tsp. vanilla extract • 3 large eggs 1 tsp. lemon juice • 3/4 cup canned pumpkin 3 tbsp. brown sugar • 2 tbsp. molasses 1 tsp. ground cinnamon 3/4 tsp. ground ginger • 1/2 tsp. ground nutmeg 1/8 tsp. ground cloves • 2 cups toasted pecans, chopped

Preheat oven to 325 degrees F. Remove giblets and neck from turkey for making Pan Gravy. Rinse turkey, fasten neck skin to back with 1 or 2 skewers. With turkey breast side up, fold wings under back of turkey so they stay in place. With string, tie legs and tail together, or push drumsticks under band of skin.Place turkey, breast side up, on rack in large roasting pan. Rub turkey all over with salt and pep-per. Cover turkey with a loose tent of foil. Insert meat thermometer through foil into thickest part of thigh next to body, being careful that pointed end of thermometer does not touch bone. Roast turkey about 3 3/4 hours; start checking for doneness during last hour of roasting. To brown turkey, remove foil during last 1 hour of roasting time and baste occasionally with pan drippings. Turkey is done when thigh temperature on meat thermometer reaches 180 degrees to 185 degrees (Breast temperature should be 170 degrees to 175 degrees F.) When turkey is done, place on warm large platter; keep warm. Prepare Pan Gravy.

Pan Gravy: In 3-quart saucepan over high heat, heat gizzard, heart, neck, and enough water to cover to boiling. Reduce heat to low; cover and simmer 45 minutes. Add liver and cook 15 minutes longer. Drain, reserving broth. Pull meat from neck. Coarsely chop neck meat and giblets. To make gravy, remove rack from roasting pan. Pour pan drippings through sieve into medium bowl. Add 1 cup giblet broth to roasting pan and stir until brown bits are loosened; pour into drippings in measuring cup. Let stand a few seconds, until fat separates from meat juice. Spoon 2 tablespoons fat from drippings into 2-quart saucepan; discard any remaining fat. Add remaining giblet broth and enough water to meat juice in cup to equal 3 cups. Into fat in saucepan over medium heat, stir 2 tablespoons all-pur-

Roast Turkey withPan Gravy

One 14-pound fresh or frozen (thawed) turkey, 1 1/2 teaspoons salt1/2 teaspoon coarsely ground black pepperPan Gravy, fresh herbs and grapes for garnish

Serves: 14Work Time: 45 minutes

Total Time: about 4 hours 15 minutes

pose flour and 1/2 teaspoon salt; cook, stirring, until flour turns golden brown. Gradually stir in meat-juice mixture and cook, stirring, until gravy boils and thickens slightly. Stir in reserved giblets and neck meat; heat through. Pour gravy into gravy boat.

There is something about the ... Taste of Tradition

Page 11

Quick Tricks for

Party Hits!OREO MINTSMelt semi sweet chocolate* and flavor with peppermint oil* (about 5 – 6 drops of oil per lbs) Dip Oreo cookie in the chocolate and lay them on wax paper until set. This is an excel-lent mint cream treat!

GRAHAM OR RITz cRAckER TREATSpread marshmallow cream or peanut butter between two Graham or Ritz Crackers and dip in chocolate. Put on wax paper to cool.

SAlTINE cRAckER TREATSpread peanut butter between two saltine crackers and dip in melted chocolate. Put on wax paper to cool.

peppermint Bark3lbs. white chocolate*1 bag of crunched red & green peppermint crunch. Melt chocolate until smooth and stir in crunch. Spread thinly on wax paper. Let cool and break into pieces.

*These Items can be purchased atParty Time!

chocolate covered cherriesStep One: First prepare the mixture that will bethe fondant syrup in your cherry chocolates.RECIPE:½ cup dry fondant*3 tablespoon maraschino cherry juice¼ tablespoon invertase*2 drops cherry oil*Step Two: Make a chocolate shell in each cavity of the bon bon mold by spooning in about 2/3 teaspoons of melted candy making chocolates (either light or dark according to personal preference) and stroke upward with your brush until each bon bon opening is completely coated with chocolate and chill.Step Three: Spoon in into each bon bon cavity ½ to 1/3 teaspoons of the Fondant – juice mixtureStep four: Place a drained Maraschino Cherry into each cavityStep five: Spoon melted chocolate on top and spread around with brush, being sure that all edges are sealed, so the finished candy does not leak. DON’T TAP THIS MOLD.Step Six: Place in the freezer for 4 -5 minutes to chill then unmold. NOTE: Chocolate covered cherries may be eaten as soon as they return to room temperature but they are definitely more “liquid” inside and delicious when they are at least 2 -3 days old.

chocolate covered pretzelsDrop the pretzel into melted chocolate – use dipping fork to pick up the pretzel, tapping on side of pan to let excess chocolate fall back into pan. Place on wax paper and let set. Sprinkles can be added before chocolate sets up. These are delicious!

chocolate coated fruitMelt 1 pound chocolate* and 1 tablespoon paramount crystals* this gives you a soft chocolate when set up so it will not break off. Dip any desired fruit (pineapples, dates, apples, bananas, strawberries, etc.) Cool on wax paper. (Fresh fruit candy must be eaten immediately)

coconut Bon Bons1 stick margarine (room temperature)½ tablespoon vanilla*1 tablespoon invert sugar*1 teaspoon invertase*1 can of condensed milk7 oz. desiccated coconut*2 pounds powdered sugarCombine all ingredients except sugar. When well mixed add half of sugar. Put rest of sugar on the table and knead coconut mix into it. Roll into balls. Dip in chocolate or mold in bon bon mold.

HEAVENlY HASH:16 oz. milk chocolate*1 ½ cups miniature marshmallows¼ cups chopped roasted almond or pecansAdd the 3 ingredients together and stir. Drop by the teaspoon on to wax paper or candy cups and let set.

pEANuT BuTTER cupS:1 jar, 18 oz. peanut butter (crunchy or smooth)1 stick melted butter (or margarine)1 pound powdered sugar¼ teaspoon invertase*Mix peanut butter and melted butter together with spoon. Add powdered sugar and knead with hands until smooth. This peanut butter mixture can be rolled into a ball and be dipped in chocolate or used for centers in the bon bon mold. to make peanut butter cups, put a small amount of melted milk chocolate into the bottom of the peanut butter cup mold. Add a patty of the peanut butter mixture then cover with more melted chocolate. Put in freezer for about four minutes then turn mold over and tap finished candy onto table.

MAllOw cupS:Coat peanut butter cups mold* with chocolate and chill. Fill with marshmallow cream and seal with more choco-late. Chill until firm and then unmold.

SNOwBAll SuRpRISE2 cups rice krispies1 cup peanut butter1 cup powdered sugar1 tablespoon vanilla*½ teaspoon saltMix well, roll into balls. Dip in melted white chocolate* or your favorite chocolate. One batch yields about 50 candies.

Sweet Success!

Fondant for You!

DEARMAN’S

667-8774 • 7755 Magnolia Beach Road • www.dearmanscarpetsplus.com

Carpet • Wood • Tile • Tub Surrounds • LaminateCustom Countertops • Custom Showers • Commercial/Residential

We are available for inside or outside consultations,as well as FREE job measurements.

STANDARD fONDANT REcIpE:2 ½ cups dry fondant *3 tablespoons water¼ teaspoon invertase*Combine above ingredients and mix well with spoon or spatula. Let set for 10 minutes. Roll into ball centers for hand dipping. Fondant can be flavored and colored while mixing. Yields approximately one pound. If Fondant is to be melted for party mints or chocolate covered cherries, make softer by using 4 tablespoons of water, instead of 3.

BASIc fONDANT:1/3 cup margarine (5 ½ tbs.)1 tbs. invert sugar*1 pound confectioner’s sugar1/3 cup light Karo1 teaspoon vanilla*½ teaspoon salt½ teaspoon invertase*Combine all ingredients except sugar. Add half of sugar and mix. Put other half of sugar on table and knead mixture into sugar until you have a stiff enough center to roll into balls. Divide into 3 or 4 parts and make flavors. NOTE: If adding juices, preserves, flavoring, etc. to the Fondant causes it to become too sticky and soft to work with, simply add powdered sugar until it is the right consistency. Above recipes let you know that any flavor cream center can be accomplished without any special effort.

VARIATIONS fOR fONDANT cREAM cENTERSpEppERMINT cREAM cENTERS:(peppermint Patties): Fondant* plus peppermint flavoring*, (flavor to own personal taste). May be tinted pastel green with any type food coloring desired.

MOcHA cREAM cENTERS:Fondant* plus Instant dry coffee mixed with a few drops of warm water.

ORANGE cREAM cENTERS:Fondant* plus any combination of the following: Frozen concentrated orange juice, a finely grated orange rind, or orange flavoring. Color is desired,

Page 12

Quick Tricks for

Party Hits!OREO MINTSMelt semi sweet chocolate* and flavor with peppermint oil* (about 5 – 6 drops of oil per lbs) Dip Oreo cookie in the chocolate and lay them on wax paper until set. This is an excel-lent mint cream treat!

GRAHAM OR RITz cRAckER TREATSpread marshmallow cream or peanut butter between two Graham or Ritz Crackers and dip in chocolate. Put on wax paper to cool.

SAlTINE cRAckER TREATSpread peanut butter between two saltine crackers and dip in melted chocolate. Put on wax paper to cool.

peppermint Bark3lbs. white chocolate*1 bag of crunched red & green peppermint crunch. Melt chocolate until smooth and stir in crunch. Spread thinly on wax paper. Let cool and break into pieces.

*These Items can be purchased atParty Time!

chocolate covered cherriesStep One: First prepare the mixture that will bethe fondant syrup in your cherry chocolates.RECIPE:½ cup dry fondant*3 tablespoon maraschino cherry juice¼ tablespoon invertase*2 drops cherry oil*Step Two: Make a chocolate shell in each cavity of the bon bon mold by spooning in about 2/3 teaspoons of melted candy making chocolates (either light or dark according to personal preference) and stroke upward with your brush until each bon bon opening is completely coated with chocolate and chill.Step Three: Spoon in into each bon bon cavity ½ to 1/3 teaspoons of the Fondant – juice mixtureStep four: Place a drained Maraschino Cherry into each cavityStep five: Spoon melted chocolate on top and spread around with brush, being sure that all edges are sealed, so the finished candy does not leak. DON’T TAP THIS MOLD.Step Six: Place in the freezer for 4 -5 minutes to chill then unmold. NOTE: Chocolate covered cherries may be eaten as soon as they return to room temperature but they are definitely more “liquid” inside and delicious when they are at least 2 -3 days old.

chocolate covered pretzelsDrop the pretzel into melted chocolate – use dipping fork to pick up the pretzel, tapping on side of pan to let excess chocolate fall back into pan. Place on wax paper and let set. Sprinkles can be added before chocolate sets up. These are delicious!

chocolate coated fruitMelt 1 pound chocolate* and 1 tablespoon paramount crystals* this gives you a soft chocolate when set up so it will not break off. Dip any desired fruit (pineapples, dates, apples, bananas, strawberries, etc.) Cool on wax paper. (Fresh fruit candy must be eaten immediately)

coconut Bon Bons1 stick margarine (room temperature)½ tablespoon vanilla*1 tablespoon invert sugar*1 teaspoon invertase*1 can of condensed milk7 oz. desiccated coconut*2 pounds powdered sugarCombine all ingredients except sugar. When well mixed add half of sugar. Put rest of sugar on the table and knead coconut mix into it. Roll into balls. Dip in chocolate or mold in bon bon mold.

HEAVENlY HASH:16 oz. milk chocolate*1 ½ cups miniature marshmallows¼ cups chopped roasted almond or pecansAdd the 3 ingredients together and stir. Drop by the teaspoon on to wax paper or candy cups and let set.

pEANuT BuTTER cupS:1 jar, 18 oz. peanut butter (crunchy or smooth)1 stick melted butter (or margarine)1 pound powdered sugar¼ teaspoon invertase*Mix peanut butter and melted butter together with spoon. Add powdered sugar and knead with hands until smooth. This peanut butter mixture can be rolled into a ball and be dipped in chocolate or used for centers in the bon bon mold. to make peanut butter cups, put a small amount of melted milk chocolate into the bottom of the peanut butter cup mold. Add a patty of the peanut butter mixture then cover with more melted chocolate. Put in freezer for about four minutes then turn mold over and tap finished candy onto table.

MAllOw cupS:Coat peanut butter cups mold* with chocolate and chill. Fill with marshmallow cream and seal with more choco-late. Chill until firm and then unmold.

SNOwBAll SuRpRISE2 cups rice krispies1 cup peanut butter1 cup powdered sugar1 tablespoon vanilla*½ teaspoon saltMix well, roll into balls. Dip in melted white chocolate* or your favorite chocolate. One batch yields about 50 candies.

Sweet Success!

Fondant for You!

DEARMAN’S

667-8774 • 7755 Magnolia Beach Road • www.dearmanscarpetsplus.com

Carpet • Wood • Tile • Tub Surrounds • LaminateCustom Countertops • Custom Showers • Commercial/Residential

We are available for inside or outside consultations,as well as FREE job measurements.

Page 13

NESTlE’S CRUNCH1 cup crisp rice*1 pound of melted milk chocolate*Mix together and spoon into molds, or spoon onto wax paper, cool and break into pieces.

CANDy BAR FIllING(Milky Way or Snickers)7 oz. Jar of marshmallow cream1 cup milk chocolate melted smooth*Mix together, let stand 15 minutes, mold or roll into bon bons. Add peanuts or caramel to make Snickers candy.

CHOCOlATE PIzzA½ lb white chocolate½ cup of peanut butter½ pound red chocolate* 2 oz. caramel*Mix white chocolate& peanut butter togeth-er. Cover a 12” cardboard with Plastic Wrap. Thinly spread with chocolate – let set up, spread with red chocolate for the sauce, im-mediately sprinkle nuts, raisins, etc. over the top – string caramel, then drizzle white choc-olate over for the cheese – when completely cool, peel off and put directly on cardboard.

TURTlES1 pound caramel* • 2 cups toasted pecans1 pound chocolate*Place caramel is a dish sprayed with Pam.Microwave for 10 seconds – you just want to soften caramel to work in pecans. Do not melt!!!! After pecans have been worked in, form into a roll and cut into pieces the size of a vanilla wafer. Dip into melted chocolate. Makes about 30 turtles

KENTUCKy COlONElS½ cup butter, softened3 tablespoons sweetened condensed milk1/3 cup plus 2 teaspoons bourbon1 ½ cups dry fondant*½ cup finely chopped pecans pecan halvesCombine butter, condensed milk, and bour-bon in a large mixing bowl; add fondant and knead until mixture is well blended and does not stick to hands. Knead in pecans, Shape into 1 in. balls. Dip each ball of candy in semi-sweet flavored chocolate. Place on wax pa-per and gently press a pecan half on each.

PARTy TIME CHOCOlATE CANDy RECIPES

PEANUT ClUSTERS1 lb. melted chocolate*12-13 oz. Spanish salted peanuts (with or without red skins)add the peanuts to the melted chocolate and stir. Spoon out by the teaspoonful onto wax paper, or into candy cups. Let stand at room temperature until set.

ClUSTER IDEASChocolate and peanuts; plain coconut; toasted coconut; rice crispies; crushed peppermint; pecans or soft caramel. Just mix and spoon into paper cups or spread onto wax pa-per- place a piece of wax paper on the top and press thin- this makes it easier to breaks apart into smaller pieces.

TIGER’S BUTTER1 cup melted milk chocolate*1 cup melted white chocolate*½ cup smooth peanut butterMix thoroughly by hand the melted white and the peanut butter in a small bowl. Add the melted milk chocolate to that mixture and stir lightly. Pour into a silicone or wax pa-per lined pan (approximately 10” square) and use a table knife to stir pretty swirls of the light and dark mixture to give a marbleized effect. Let set at room temperature until set. Cut into squares and serve as you would fudge or roll into balls and use as centers in the bon bon mold!

*These Items available at Party Time

BETTER VISIT

225-927-32703 3 5 0 B l u e b o n n e t ( 1 / 2 b l o c k o f f A i r l i n e H w y )

MAKE YOUR OWNHOLIDAY GOODIESPREMIUM CHOCOLATE

• Milk • White

• Chocolate

CRUSHED PEPPERMINT • Red

• Green

HOLIDAY BOXES & TINSCANDY MOLDS& MUCH MORE

Page 14

INSTRUCTIONS ON MElTING

MICROWAVE- Put 1 pound of chocolate in a bowl that is made to go in a micro-wave (Pyrex or Corning Ware). Set for 1 minute on high. Stir and set for 1 minute on high. When you stir, all of the chocolate may not be melted but will melt as you stir. If you microwave again, the chocolate will get too hot and become thick.DOUBLE BOILER – Place chocolate * in the top of a double boiler*. Put hot, hot tap water in the bottom of double boiler, set on the table or counter top, and wait for it to melt. Melting time will vary depending upon how hot your tap water is, and how much chocolate you are melting. One package should take approx. 15-20 minute to melt. Never boil water while you are melting choco-late. Your chocolate will “cook, and become extremely thick. Chocolate melts at a very moderate temperature. Therefore, it is not necessary to ever put your pan on the stove.

After 30 minutes to one hour when you are using your chocolate, the melted chocolate will start to cool off, get thick and begin to set up in the pan. This happens when the water underneath is cooling. When this happens, pour our the water and replace with hot water from the faucet. This will make your chocolate return to its original consistency. DO NOT set the pan on the stove to reheat the water (you may get it too hot.) NEVER add water, milk or any other liquid to “thin” down. If properly melted it will be the perfect consistency for dipping or pouring. If you would like a thinner chocolate, add paramount crystals*- just a pinch makes a differ-ence. White chocolate may be colored by adding Wilton Candy Colors*. This will not thicken the chocolate or change the flavor. Using paste or liquid food coloring will thicken the chocolate but this can be off set with a pinch of para-mount crystals* Unused melted chocolate can be poured out onto wax paper, allowed to set up, broke into pieces & then put into plastic bag for later use.

INSTRUCTIONS ON MOlDING CANDyWhen you want to make a two or more colored candy such as a chocolate teddy bear sucker with white ears and feet. It is very simple to do. Use a small brush* to paint white chocolate into the mold where the ears and feet are lo-cated. Fill the remaining portion with chocolate and insert sucker stick*. Chill in the freezer for 5 – 10 minutes. Always be careful not to leave candy in freezer too long. Once the candy has been taken out of the mold is DOES NOT have to be stored in the refrigerator. Candy such as peanut cluster, rocky road, etc. that are not made in a mold never need to be placed in the refrigerator or freezer to harden. Chocolate will set up at room temperature in a short time and be ready to serve.

SPECIAL NOTE: Do not substitute baking chocolate (chocolate chips) as you will have to add the paraffin wax to it, therefore altering the quality of the candy.

GUITTARD MINTS* Chocolate pre- flavored with oil of peppermint, available in white, pink, green, and assorted teardrops with non pariels.

DIETETIC CHOCOlATE* milk and white chocolate contains no sugar, sweet-ened with mannitol.

The chocolate we carry at Party Time is a fine chocolate that contains no wax!

*These items can be purchased at Party Time!

Page 15

RECIPE FOR A

GREATSCRAPBOOKPAGE

Chocolate DipSubmitted by: Tommy Gray

2/3 cup light corn syrup½ cup whipping cream½ pound Rocky Mountain Chocolate Factory semi-sweet chocolate

Microwave corn syrup and whipping cream in large microwavable bowl on high 1 ½ minutes or until mixture comes to a boil. Add chocolate; stir until completely melted.

Serve warm as a dip with strawberries, pretzels, pound cake cubes, jumbo marshmallows and pineapple pieces.

Makes 12 Page 16

AlMOND BARK

Combine melted white, semi sweet or milk choco-late and whole almonds and 3 – 5 drops almond oil*. Pour on wax paper, allow to partially set and score with a fork. When set cut or break into pieces.

TOASTED PECANS OR ALMONDSTo roast pecans or almonds spread out on a cook-ie sheet, put in a 350 degree oven for 10 – 12 min-utes until lightly brown, or microwave on high 30 seconds, stir, repeat until nuts are hot to touch.

BANANA PUDDING PIEBy Carla Snell-Hatfield

12-oz. vanilla wafers, divided 1/2 cup butter, melted 2 large bananas, sliced Vanilla Cream Filling 4 egg whites 1/2 cup sugar

1. Set aside 30 vanilla wafers; pulse remaining vanilla wafers in a food processor 8 to 10 times or until coarse-ly crushed. (Yield should be about 2 1/2 cups.) Stir to-gether crushed vanilla wafers and butter until blended. Firmly press on bottom, up sides, and onto lip of a 9-inch pieplate. 2. Bake at 350° for 10 to 12 minutes or until lightly browned. Remove to a wire rack, and let cool 30 minutes or until completely cool. 3. Arrange banana slices evenly over bottom of crust. Prepare Vanilla Cream Filling, and spread half of hot filling over bananas; top with 20 vanilla wafers. Spread remaining hot filling over vanilla wafers. (Filling will be about 1/4 inch higher than top edge of crust.) 4. Beat egg whites at high speed with an electric mixer until foamy. Add sugar, 1 Tbsp. at a time, beating until stiff peaks form and sugar dissolves. Spread meringue evenly over hot filling, sealing the edges. 5. Bake at 350° for 10 to 12 minutes or until golden brown. Remove from oven, and let cool 1 hour on a wire rack or until completely cool. Coarsely crush remaining 10 vanilla wafers, and sprinkle evenly over top of pie. Chill 4 hours.

VANIllA CREAM FIllING

3/4 cup sugar1/3 cup all-purpose flour2 large eggs4 egg yolks2 cups milk2 teaspoons vanilla extract

1. Whisk together first 5 ingredients in a heavy sauce-pan. Cook over medium-low heat, whisking constantly, 8 to 10 minutes or until it reaches the thickness of chilled pudding. (Mixture will just begin to bubble and will be thick enough to hold soft peaks when whisk is lifted.) Remove from heat, and stir in vanilla. Use immediately

MRS. TOlBERT’S lEMON cAkESubmitted by David D’Aquin

2 Sticks of Butter ½ cup Shortening

3 Cups of Sugar 5 Eggs

1 Cup Milk 1 oz of Lemon Flavoring

½ Tsp Baking Powder ½ Teaspoon of Salt

3 Cups of All Purpose Flour

Mix Butter, Crisco and Sugar with mixer for 20 min-utes. While this is mixing, sift Flour, baking Powder, and salt. Add eggs, one at a time and blend well. Add ½ of milk and the lemon flavoring. Then add the Flour, baking powder and salt to the mixer. Add remaining milk. Blend well. Pour batter into a floured tube pan. Bake at 350 for 1.5 hours.

IcING

1 ¼ Box of powdered sugar

1 stick of soft butter

Lemon Juice

Blend powdered sugar and butter together. Add enough lemon juice to get to desired consis-tency. Wait for cake to cool before icing the cake.

David D’Aquin

NBC 33 News | Fox News Baton Rouge

office: 225-768-9164

cell: 225-405-0411

www.nbc33tv.com | www.fox44.com

Page 17

RICE DRESSINGSubmitted by David D’Aquin

2 pounds of lean ground beef2 cups of rice1-16 oz container of Guidry’s Creole Seasoning1/4 Stick Butter2 Tablespoons Cooking Oil1 Can Chicken StockKitchen BouquetTony Chachere’s SeasoningChopped Green Onions

Start Cooking rice in rice cooker or in separate pot. Sautee Creole seasoning in oil . Add in ground beef and brown. Add in Tony Chachere’s Seasoning / Salt & Pepper to taste Once beef is browned, add in can of chicken stock. Boil mixture for approximately ten minutes. Add in kitchen bouquet for color.Mix in cooked rice. Add ¼ Stick of butter. Sprinkle Chopped green onions on top. Enjoy!

ICE CREAM CAKESubmitted by Jesse Gunkle

25-30 Crushed Oreo Cookies½ Gal. Favorite Ice Cream (Excellent with Mint Chocolate Chip)12 oz Jar of Fudge8 oz Whipped Topping

layer 1- Crush cookies and layer at the bottom of a 9x13 pan (Save a few cookies to sprinkle on the top of the cake.)layer 2 -Slice open ½ gallon of ice cream. Then slice into 6 thick sections cross-wise and layer on top of crushed cookies. layer 3- Spread on jar of fudge (Fudge can be softened in a microwave (warm not hot). Place warm fudge on top of ice cream.layer 4 -Spread on whip topping. Sprinkle remaining cookies. Cover with foil and freeze.

Let stand 20 minutes before serving. Very good as an after dinner treat.

Combine all dry ingredients in a small bowl to create the rub for the fish. Coat fish fillets liberally with the rub and pan fry in a large skillet big enough to hold the four fillets. Fry each side at medium high heat until fish has a dark brown appear-ance on each side. Do not overheat the skillet! Remove the fish reduce heat to medium and add ¼ stick butter. Sauté the celery, onions, bell pepper and garlic until onions are slightly golden. Add a dusting of flour and sauté for a min-ute more before adding the remaining butter and the ½ cup of wine to deglaze. Once deglazed add cappers, lemon zest and juice from one lemon to the sauce. Reduce until thick-ened and add ½ cup of heavy cream. Place fish back on top of the sauce and cook covered for 5 minutes. Serve immedi-ately. Serving this dish over cooked pasta is a great idea!

blackened tilaPia With White lemon caPer Sauce

4 tilapia filets

½ Cup white wine

2 taBle spoons flour

1 taBle spoon tony’s seasoning

1 tsp fresh ground BlaCk pepper

1 taBle spoon of smoked paprika

1 teaspoon lemon pepper

1 taBle spoon onion powder

½ taBle spoon garliC powder

½ Cup fine Chopped white onion

½ Cup fine Chopped Celery

½ Cup fine Chopped green Bell pepper

4 Cloves finely Chopped garliC

2 to 4 taBle spoons of Cappers to taste

lemon zest from 1 lemon

lemon juiCe from 1 lemon

1 stiCk of Butter room temperature.

Page 18

Combine all dry ingredients in a small bowl to create the rub for the fish. Coat fish fillets liberally with the rub and pan fry in a large skillet big enough to hold the four fillets. Fry each side at medium high heat until fish has a dark brown appear-ance on each side. Do not overheat the skillet! Remove the fish reduce heat to medium and add ¼ stick butter. Sauté the celery, onions, bell pepper and garlic until onions are slightly golden. Add a dusting of flour and sauté for a min-ute more before adding the remaining butter and the ½ cup of wine to deglaze. Once deglazed add cappers, lemon zest and juice from one lemon to the sauce. Reduce until thick-ened and add ½ cup of heavy cream. Place fish back on top of the sauce and cook covered for 5 minutes. Serve immedi-ately. Serving this dish over cooked pasta is a great idea!

blackened tilaPia With White lemon caPer Sauce

4 tilapia filets

½ Cup white wine

2 taBle spoons flour

1 taBle spoon tony’s seasoning

1 tsp fresh ground BlaCk pepper

1 taBle spoon of smoked paprika

1 teaspoon lemon pepper

1 taBle spoon onion powder

½ taBle spoon garliC powder

½ Cup fine Chopped white onion

½ Cup fine Chopped Celery

½ Cup fine Chopped green Bell pepper

4 Cloves finely Chopped garliC

2 to 4 taBle spoons of Cappers to taste

lemon zest from 1 lemon

lemon juiCe from 1 lemon

1 stiCk of Butter room temperature.

Page 19

Order your holiday to-go pack today

Piccadilly Holiday To-Go PacksTurkey Package - $5995

• 6-8 lb. Honey Basted Spiral Ham• Choice of two 1-qt. sides:

Candied Yams Green Beans Cornbread Dressing Broccoli & Rice Casserole

• 1 dozen Rolls• Pumpkin or Pecan Pie

• 10-12 lb. Whole Baked Turkey• 2 qts. Cornbread Dressing• 1 qt. Giblet Gravy• 1 pt. Cranberry Sauce• 1 dozen Rolls• Pumpkin or Pecan Pie

Ham Package - $4995

(Serves 8-10) (Serves 8-10)

Order online at piccadilly.com or visit any of our Baton Rouge area locations.

$2495 Add an extra turkey or ham for just

Everyone’s Happy

PICC09-375 HolFoodGd v3.indd 1 10/26/09 5:04:57 PM

Page 20

Mix pudding and milk in a large bowl. Add softened cream cheese, and mix on low/medium speed until smooth. Blend in Cool Whip with a spatula until mixture is creamy smooth.

Layer the bottom of a 13” x 9” pan with graham crackers. Pour half of the pudding mix on top of the graham crackers and spread evenly. Add another layer of graham crackers. Add the remainder of the pudding mix and spread evenly.

Add the last layer of graham crackers. Microwave the container of frosting for approximately 30 seconds. Pour the melted frosting on top of graham crackers and spread evenly to cover the graham crackers.Cover and refrigerate, preferably overnight.

Éclair cake

2 Small Packs of French Vanilla Pudding

3 Cups of Milk

1 8 oz. Philadelphia Cream Cheese (Softened)

1 8 oz. Container of Cool Whip

24 Whole Honey Graham Crackers

1 Container of Betty Crocker Milk Chocolate Frosting

Trust us... They’re good!

Grape Jelly Meatballs

2 12 oz jars Heinz chili sauce1 32 oz jar grape jelly1 bag meatballs (about 80 in a bag)

Put chili sauce and jelly in a large pot, heat until jelly is melted and sauce is smooth, stirring often.

Add frozen meatballs; heat until meatballs are thawed and then simmer for 3 hours.

NOTE - Also works in a crock pot.

Great for holiday get-togethers when you want to spend more time socializing and less time cooking!

graPe

JellY

meatballS

Page 21

RuM BAllSSubmitted by Michelle Harrington

2 1/2 cups vanilla wafers (finely crushed)

1 3/4 cups pecans finely crushed

1/2 cup Dark Bacardi Rum

2 Tbsp Clear Karo Syrup

2 Tbsp Cocoa

Combine all ingredients. If mixture is a little dry add more rum shape, shape into little balls and roll in powdered sugar. Refrigerate two days. Enjoy!

pEcAN SquARESSubmitted by Michelle Harrington

Crust:

1/4 cup shortening

1/2 cup margarine

3/4 cup powdered sugar

1 1/2 cups flour

Mix all ingredients and press in a 13x9 baking dish. Bake 10-15 minutes or until lightly brown.

Filling:

2 eggs 1 cup brown sugar

2 tbsp flour 1/2 tsp baking powder

Dash of salt 1/2 tsp vanilla

1 1/2 cups chopped pecans (more if desired)

Mix well and pour over crust, bake again for 10-15 minutes or until crust starts to brown and filling is set. Cool and cut into bars, store in tightly sealed container with wax paper between each layer. Enjoy!

225.266.84934814 Government • Baton Rouge

ALL OF YOUR DREAMS OFSALON OWNERSHIP AREABOUT TO COME TRUE...

SALON SUITESAVAILABLE FOR:

• Hair Stylists• Barbers• Nail Technicians• Massage Therapists• Hair Extension Specialists• Estheticians• Braiders

CHOICES SALON SUITESPROVIDES THE SALON PROFESSIONALthe ability to own their own business and make more money with ease and success. It is the new twist on an estab-lished industry. Eliminating the hassle of traditional salons for the same rate as booth retail, if not less.

Holly cleggThe “Queen of Quick,” is author of the trim&TERRIFIC cookbook series includ-ing a diabetic cookbook with the ADA, Eating Well Through Cancer and KIDS COOKING for Mommies. With almost 1 million copies sold, she reigns supreme when it comes to healthy, delicious everyday meals and party fare.

This recipe, courtesy of Holly Clegg, makes tons of incredibly rich, easy, melt-in-your mouth brownies.

DIET COKE BROwNIES

1/3 cup canola oil 1 egg1 cup Diet Coke 2 cups all-purpose flour1 teaspoon baking soda 1 3/4 cups sugar1 teaspoon vanilla extract 1/2 cup buttermilk1/4 cup cocoa1 1/2 cups miniature marshmallows

Pre-heat oven to 350 degrees. Coat a 15 x 2 x 1-inch pan with non-stick cooking spray. In a mixing bowl, beat together the oil, sugar, egg, and vanilla until creamy. In another bowl, mix together the Diet Coke and buttermilk; set aside. In a small bowl, combine the flour, cocoa, and baking soda; set aside. Add to the sugar mixture alternately with the Diet Coke mixture, mixing only until just blended. Stir in the miniature marshmallows. Spread the batter into prepared pan. Bake for 12-15 minutes or until toothpick inserted in center comes out clean. Remove from oven and pour the Diet Coke chocolate icing on top and spread. Cool to room temperature and cut into squares. Makes 60 squares.

DIET cOkE cHOcOlATE IcING

6 tablespoons butter 1/4 cup cocoa1 teaspoon vanilla extract 1/3 cup Diet Coke1 (16-ounce) box confectioners’ sugar

In a medium pot, combine butter, Diet Coke, and cocoa; bring to a boil. Remove from heat and add the confectioners’ sugar and vanilla, mixing until smooth.

*Courtesy of cookbook author, Holly Clegg. For more recipes, visit her web site, www.hollyclegg.com

Page 23

KOBzA KIELMAN GUNKEL SLAVIK D’AQUIN

Happy Holidays! Now Lets Get Cook i n ’ . . .