NBC 33 Annual Recipe Guide
It is that time again, the annual recipe guide is ready to share. The staff has joined the fun this year and provided several of their favorite recipes for everyone to try. Enjoy!
Holiday FOOD GUIDE 2012 Distrubuted by Baton Rouge’s Bull Dealer SALES • SERVICE • PARTS ACCESSORIES NO TAXTAX on Bullon Equipment NO Bull EquipmentQUALITY – Products that are built to last with over 19 years of manufacturing experience. Starting Nov. 1st thru Dec. 31st Starting Nov. 1st thru Dec. 31st VALUE – From products that are packed with premium features for less. Including 304 Stainless, Cast Stainless Burners, Lights, Piezo igniters and more. RELIABILITY – Backed by a lifetime warranty on our fireboxes & grates with a 20 year full replacement warranty on our cast stainless burners. Baton Rouge’s Bull Dealer Baton Rouge’s FULL PRODUCTS IN STOCk Bull Dealer SALES • SERVICE • PARTS ACCESSORIES QUALITY – Products that are built to last with over 19 years of manufacturing expeNOrience. TAX on Bull Equipment OPEN• 7SERVICE DAYS A WEEk SALES • PARTS ACCESSORIES Grill Heads & Carts • BBQ Islands • Components • Fire Features Accessories QUALITY•– Grilling Products that are built to last Starting Nov. 1st thru Dec. 31st with over 19 years of manufacturing experience. QUALITY – Products that are built to last VALUE From products that are packed with over 19 years– of manufacturing experience. with premium features for less. Including 304 Stainless, Cast Stainless Burners, VALUE – From products that are Lights, Piezo igniters andpacked more. with premium features for less. Including 304 Stainless, Cast Stainless Burners, RELIABILITY – Backed by a lifetime Lights, Piezo igniters andfireboxes more. & grates with a warranty on our 20 year full replacement warrantyWestern on our Q cast– stainless burners. Backed by a lifetime Angus Grill RELIABILITY Outlaw Island warranty on our fireboxes & grates with a Head Cart 20 year full replacement warranty on our FULL PRODUCTS IN STOCk cast stainless burners. Grill HeadsRouge’s & Carts • BBQ Islands • Components • Fire Fe Baton VALUE – From products that are packed with premium features for less. Including 304 Stainless, Cast Stainless Burners, Lights, Piezo igniters and more. Bull Dealer RELIABILITY – Backed by a lifetime warranty on our fireboxes & grates with a 20 year full replacement warranty on our cast stainless burners. 7 Burner Premium Gas Tank Door BBQ Cart Combo sales • service • parts accessories FullPRODUCTS products in FULL IN stock STOCk open 7 days a week OPEN 7 DAYS A WEEk 7 Burner Premium BBQ Cart Tank Door 7539 Jefferson Hwy. •Gas 926-0040 Combo OPENAngus 7 DAYS A WEEk Grill Head Grill Heads•&Grilling Carts • BBQ Islands • Components • Fire Features • Grilling Accessories s • Fire Accessories Some Features exclusions apply. See associates for details. 7539 Jefferson Hwy. • 926-0040 Some exclusions apply. See associates for details. 7 Burner Premium BBQ Cart ill Outlaw Cart 0040 Gas Tank Door Combo Western Q Island Angus Grill Head 7539 Jefferson Hwy. • 926-0040 Some exclusions apply. See associates for details. Outlaw Cart Western Q Island Out Ca Appetizers Follow the stars to the recipes from our NBC33 family Sausage Balls - 10 Thai Spice Shrimp - 14 Carmelized Onion Dip - 11 Plantain Guacamole in Black Bean Cups - 15 Eggplant Appetizer - 12 Gift Wrapped Shrimp Bites - 16 Avocado Fries - 13 Cusanza Easy Cheesy Christmas Dip - 17 12 ides Soups/Salads/S Pumpkin Apple Soup - 18 Red Cabbage Asian Slaw - 23 Britt’s Yummy Chicken Soup - 19 Barbecue Baked Beans - 24 Spinach Salad with Dijon Vinaigrette - 20 VooDoo Sweet Potato Souffle - 25 Grilled Zucchini & Sweet Potato Salad - 21 K-Asian Marinated Crawfish Salad - 26 Southern Cornbread Dressing - 22 Jeanne’s Deer Chili - 27 s Main Dishe Pulled Pork Enchiladas - 28 Honey Chicken Wings - 31 Mongolian Beef - 29 Chicken Stir-Fry - 32 Red Wine Beef Stew - 30 Udon Noodle With Pork & Edamame - 33 Desserts Molten Lava Cake - 35 Flourless Peanut Butter Oat Bars - 40 Cheesecake in a Jar - 36 Cracker Candy - 41 Merry Cherry Bars - 37 Cupcake Pops - 42 Mixed Berry Cream Cheese Crumble Tart - 38 Mama’s Peanut Clusters- 43 23 29 Salted Caramel Pumpkin Bread - 39 Pet Treats Peanut Butter Banana Cakeballs - 44 Peanut Butter Fireworks - 45 Bacon Cheese Bagels - 46 35 est Meet our lat ers... b m e m y il m fa a h B. r a S & n h o J “Come Join our family for coverage that’s affordable, easy and accessible.” 225-926-7000 4 www.goautoinsurance.com Yo u r s u cc e s s s ta rts he r e ! Courses offered: Medical billing and Coding Healthcare reimbursement Medical Assistant Medical office Administration Pharmacy Technician surgical Technology Administrative office Management batonrouge.vc.edu 225-236-3900 9501 Cortanta Place SUBWAY® CARD - ALWAYS THE PERFECT GIFT SUBWAY CATERS 1-877-360-CATER ( 2283) WWW.SUBWAYCATERING.COM ™ WITH SUBWAY® RESTAURA Y A D R U O Y N NT S PL A Valid at participating SUBWAY® restaurants only. Catering orders must be placed 24 hours in advance. ©2012 Doctor’s Associates Inc. SUBWAY® is a registered trademark of Doctor’s Associates Inc. SUBBR-12124 5 Christmas Concoctions Delightful drinks sure to add a touch of taste to any holiday Event. Candy Cane Martini 1 1/2 oz Vodka 1/2 oz triple sec 2-3 oz white cranberry Shaken into a cocktail glass with red/white sugar rim and candy cane garnish 6 White Reindeer 1 1/2 oz. of vodka 1 1/2 oz Classic 3 oz Amarula 1/4 oz creme de cacao On 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. Irish Creme Holiday Martini 59ml of Irish Cream liqueur 7ml of vodka 7ml of chocolate liqueur A 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 Gingerbread Man 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) 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) 7 HOLLYWOOD Jewelers “Where the smart money shops for value” (225) 356-2251 5455 Plank Road Baton Rouge, Louisiana 70805 DR. DARRYL PETERSON ORTHOPEDIC HAND & UPPER EXTREMITY SURGERY 7855 HOWELL PLACE BLVD • STE 200 BATON ROUGE, LA 70807 (225) 454-6000 8 Join US For LUnCH and dinner g r a b i t t o g o o r d i n e i n a n d P L aY f o r a w h i l e . 4530 S.Sher wood Forest Blvd. â€˘ oPen e verYdaY at 11am 9 Appetizers Sausage Balls Prep Time: 15 minutes Cook Time: 20 minutes Total Time: 35 minutes Yield: 5 dozen Ingredients: 1 (1-pound) package ground sausage 3 cups baking mix (recommended: Bisquick) 4 cups grated sharp Cheddar 1/8 tbsp. pepper Dip: 1 cup mayonnaise 1 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. recipe found at www.foodnetwork.com/recipes/paula-deen/ sausage-balls-recipe 10 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. Appetizers Appetizers Caramelized Onion Dip Prep Time: 20 minutes Cook Time: 40 minutes Total Time: 1 Hour Yield: 3 cups 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. Recipe by Terri @ that’s some good cookin’, inspired by Ina Garten’s Pan Fried Onion Dip 11 Appetizers Eggplant Appetizer Prep Time: 15 minutes Cook Time: 5 -10 minutes Total Time: 30 minutes Yield: 8 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. lunch special 6 50 $ 34 Prep Time: 30 minutes Total Time: 54 minutes Makes: 8 servings 12 slice of pizza & a pint must be 21 with valid ID for alcohol Red Zeppelin Pizza Baton Rouge 225-302-7153 With this coupon. Not valid with other offers. Offer expires 12-31-12. Appetizers Appetizers Avocado Fries Prep Time: 20 minutes Cook Time: 40 minutes Total Time: 1 Hour Yield: 3 cups 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. Recipe from runningcupcakes.wordpress. com/2012/01/25/avocado-fries 13 13 Appetizers Thai Spiced Shrimp with Coconut Dipping Sauce Prep Time: 20 minutes Cook Time: 5 minutes Total Time: 25 minutes Yield: 6 - 8 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 Prep Time: 30 minutes • 1/8 tsp. cayenne pepper Total Time: 54 minutes Makes: 8 servings 14 debishawcrossblog.com Appetizers Appetizers Plantain Guacamole in Black Bean Cups Prep Time: 20 minutes Cook Time: 35 minutes Total Time: 55 minutes Yield: 24 cups 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 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. Sauteed Plantains • 1 ripe plantain (yellow with a bit of green is okay) • Dash of chili powder and cumin • Water • 1 tbsp. olive oil 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. Black Bean Cups Adapted from Cake, Batter & Bowl Preheat oven to 350ºF and spray a 24 cup mini-muffin pan (or two 12-cup pans) with cooking spray. • 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 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. 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. 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. 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). Recipe found at www.vanilla-and-spice.com 15 Appetizers Gift Wrapped Shrimp Bites Prep Time: 15 minutes Cook Time: 5 minutes Total Time: 20 minutes Yield: 12 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.) Prep Time: 30 minutes Total Time: 54 minutes Recipe found at http://www.apronstringsblog.com/ Makes: 8 servings shrimp-bites-appetizer 16 No drugs, No diet pills No calorie counting No gym memberships! Bethany Freedman Certified Health Coach Natural Health & Wellness Free initial consultation 225-294-9219 BatonRouge • Hammond Learn the secrets to healthy living. b e t h a n y f r e e d m a n @ g m a i l . c o m • w w w. I n t e g r a t i v e We l l n e s s N o w. c o m Appetizers Appetizers Cusanza Easy Cheesy Christmas Dip Prep Time: 15 minutes Cook Time: 1 hour Total Time: 1 hour 15 minutes Yield: 12 servings 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. Recipe submitted by Kristin Cusanza NBC33 Reporter 17 Soups/Salads/Sides Pumpkin Apple Soup Prep Time: 15 minutes Cook Time: 20 minutes Total Time: 35 minutes Yield: 4 servings 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 BishopWallace_OCC09AD.qxp:Layout 1 8/7/09 12:01 AM Page 1 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. Bishop Charles E. & First Lady Gladys Wallace Oasis Christian Church 4524 East Brookstown Drive • Baton Rouge, LA 70805 • (225) 355-8274 Sunday Worship 9:00 8:00a.m. a.m. Bible Study Wednesday 7:00 p.m. BIRD’S EYE VIEW BROADCAST Recipe found at www.lifesambrosia.com 18 Channel or 3 (NBC) Channel 17 or 3033(WLFT) Sunday 6:30am Sunday 7:30 a.m. & 6:00 p.m. Channel 10p.m. or 21 (CW) Wednesday 6:30 Friday 6:30 p.m. Sunday 9am Channel 1320 or(FAITH 19 (KZUP) Channel NET) Sunday 8pm Sunday 9:30 p.m. Channel 44 or 6 (FOX) Friday 8:00 p.m. Tue & Thur. 7:30am Appetizers Soups/Salads/Sides Britt’s Yummy Chicken Soup (NBC 33’s Alex Deiro can attest to the yumminess) Prep Time: 20 minutes Cook Time: 25 minutes Total Time: 45 minutes Yield: 6 servings 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 Recipe submitted by Britt Conway FOX44 Anchor Soups/Salads/Sides Spinach Salad with Dijon Vinaigrette Prep Time: 15 minutes Cook Time: N/A Total Time: 15 minutes Yield: 4 - 6 servings 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. 20 Appetizers Soups/Salads/Sides Grilled Zucchini and Sweet Potato Salad Prep Time: 20 minutes Cook Time: 20 minutes Total Time: 40 minutes Yield: 4 servings 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. Recipe found at http://pkukate.wordpress.com/2010/01/08/saladrecip 21 Soups/Salads/Sides Southern Cornbread Dressing (My Grandma’s recipe) Prep Time: 30 minutes Cook Time: 1 hour Total Time: 1 hour 30 minutes Yield: 12 servings 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 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. • Chicken broth Mix all ingredients together and place in large baking dish. • Salt and pepper to taste Bake at 350 degrees until vegetables are tender. Stir to mix flavors and add extra broth as needed to keep dressing moist. Recipe submitted by Rebekah Worrell 22 NBC33 Morning Producer Appetizers Soups/Salads/Sides Red Cabbage Asian Slaw Prep Time: 25minutes Cook Time: N/A Total Time: 25 minutes Yield: 4-6 servings Ingredients: Preparation: • 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 1. Thinly slice the cabbage and place in a large bowl. Recipe found at www.recklessabandoncook.com 2. Next, thinly slice your carrot, roughly chop 1/2 bunch cilantro, 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. 23 Soups/Salads/Sides Barbecue Baked Beans Prep Time: 10 minutes Cook Time: 50 minutes Total Time: 1 hour Yield: 12 servings 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. Recipe found at www.crostiniandchianti. blogspot.com 24 Appetizers Soups/Salads/Sides SWEET POTATO SOUFFLE Prep Time: 15 minutes Cook Time: 1 hour 30 minutes Total Time: 1 hour 45 minutes Yield: 8-10 servings 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, approx. 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. Recipe submitted by VooDoo BBQ and Grill Drusilla Lane 926-3003 Nicholson Drive 248-6793 Denham Springs 667-3334 Zachary 658-2490 VooDooBBQ.com VOODOO054_RR_Nov_Impact_11_2.indd 1 11/2/12 10:28 AM 25 Soups/Salads/Sides Ingredients Marinated Crawfish • 2 cups sweet chili sauce • 1 tbsp. Minced Ginger • 1 cup Soy Sauce • 1/4 cup Sliced Green Onion • 1/4 cup Honey • 3 tbsp. minced garlic • 1 tsp Sriracha Hot Sauce • 3 tbsp. fish sauce • 1 cup Red Pepper Jelly • 2 dashes of Cajun Seasoning • 1 cup Apple Jelly • 2 pounds of prepared crawfish Mix all these ingredients together and set aside for later use. Ingredients Salad Mix Call now! 888-674-8496 Visit YourLCI.com today! • Small Head Green Cabbage (shredded) • Small Head Purple Cabbage (shredded) • 1 cup Carrots (shredded) • 4 Zucchini (julienned) • 4 Squash (julienned) Directions In 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. • 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) “Chef Instructor Colt Patin 2011 Louisiana Cookin Magazine’s Chef to Watch” 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. Appetizers Soups/Salads/Sides Jeanne’s Deer Chilli Prep Time: 15 minutes Cook Time: 1 hour Total Time: 1 hour 15 minutes Yield: 4-6 servings 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! Recipe submitted by Jeanne burns NBC33 Weekday anchor 27 Main Dishes Pulled Pork Enchiladas Prep Time: 10 minutes Cook Time: 20 minutes Total Time: 30 minutes Yield: 4 servings Ingredients: Preparation: Enchilada Sauce 1. Preheat oven to 350 degrees. • 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 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. 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 28 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. Recipe found at www.lifesambrosia.com Main Appetizers Dishes Mongolian Beef Prep Time: 10 minutes Cook Time: 15 minutes Total Time: 25 minutes Yield: 6 - 8 servings 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. Recipe found at momadvice.com/blog/tag/chinese-recipes 29 Main Dishes Red Wine Beef Stew Prep Time: 20 minutes Cook Time: 5 hours Total Time: 5 hours 20 minutes Yield: 4 servings 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. Recipe found at www.redwineexperience.com 30 Main Appetizers Dishes Honey Chicken Wings Prep Time: 15 minutes Cook Time: 1 hour Total Time: 1 hour 15 minutes Yield: 6 - 8 servings Ingredients: Preparation: • 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 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. Recipe found at www.goldenduck.com 31 31 Main Dishes Chicken Stir-Fry Prep Time: 15 minutes Cook Time: 10 minutes Total Time: 25 minutes Yield: 6 - 8 servings 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 mediumhigh 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. GOT PAIN? GET RELIEF! Recipe found at www.crostiniandchianti.blogspot.com 32 Health Care for the Entire Family Wooddale Chiropractic Clinic Dr. Paul Matthews 6233 Harry Drive, Suite C • Baton Rouge • 225-201-0210 Main Appetizers Dishes Udon Noodle Stir-fry with Pork and Edamame Prep Time: 10 minutes Cook Time: 45 minutes Total Time: 55 minutes Yield: 4 servings 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. Recipe found at www.lifesambrosia.com 3133 34 Appetizers Dessert Molten Lava Cake Prep Time: 10 minutes Cook Time: 10 minutes Total Time: 20 minutes Yield: 6 servings 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 extract OPTIONAL : 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. Recipe found at www.savorysweetlife.com/ 2010/02/molten-lava-cakes-recipe/ Tastes of the Holidays Fried Turkey Pecan Glazed Ham muFFaloTTas & mucH more! Order TOdAY FOr YOUr HOLIdAYS! Heads & Tails Seafood 225-767-2525 2070 Silversde Dr. • Baton Rouge, LA 35 Desserts Cheesecake in a Jar Prep Time: 15 Cool Time: 2 hours Total Time: 2 hours, 15 minutes Yield: 4 servings Ingredients: for filling 1 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 Recipe found at www.iambaker. net/cheesecake-in-a-jar/ 36 Preparation: crust place 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. filling 1. 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 Desserts Merry Cherry Bars Prep Time: 15 minutes Cook Time: 30 minutes Total Time: 45 minutes Yield: 36 bars 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. Recipe submitted by Jesse Vinturella NBC33 Morning Meteorologist 37 Desserts Mixed Berry Cream Cheese Crumble Tart Prep/Chill Time: 2 hours Cook Time: 40 minutes Total Time: 2 hours, 40 minutes Yield: 12 servings 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 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. 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 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. 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 38 Recipe found at www.bakingblonde.wordpress.com/ 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. 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. Desserts Salted Caramel Pumpkin Bread Prep Time: 30 minutes Cook Time: 45 minutes Total Time: 1 hours 15 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 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. 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 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. Recipe submitted by Jesse Gunkel NBC33 Chief Meteorologist 39 Desserts Flourless Peanut Butter Oat Bars Prep Time: 2 hours Cook Time: 30 minutes Total Time: 2 hours, 30 minutes Yield: 18 Cake Ball Pops Recipe found at www.bakingblonde. wordpress.com/ Ingredients: Preparation: • 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) 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) 7855 Howell Place, Suite 220 Baton Rouge, LA 70807 225-454-6005 40 Desserts Cracker Candy Prep Time: 10 minutes Cook Time: 11 minutes Total Time: 21 minutes Yield: 12 servings 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. Recipe found at www.lifesambrosia.com 41 Desserts Cupcake Pops Prep Time: 2 hours Cook Time: 30 minutes Total Time: 2 hours, 30 minutes Yield: 18 Cake Ball Pops 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. Submitted by: Treat Me ~ A Homemade Sweets Boutique, Baton Rouge, LA 42 Gourmet Cupcakes as well as Great Gifts that Hit the Spot! • Treat Me in a Jar • Cupcake Pops • Much More Treat Me 14241 Coursey Blvd Suite B-2, Baton Rouge, LA 70817 Facebook.com/Treatmecupcakes 225-300-4849 Desserts Mama’s Peanut Clusters Prep Time: 10 minutes Cook Time: 12 minutes Total Time: 22 minutes Yield: 4 dozen 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.) Recipe submitted by Kyle Myers NBC33 43 Pet Recipes Peanut Butter Banana Cakeballs Prep 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 Balls 1 1/2 cup Peanut Butter 1 pound Yogurt Coating Chips 1/2 cup Peanuts, crushed Preparation Cake 1. 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 Balls 1. Cover two baking sheets with wax paper 2. 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 used 7. Roll balls in yogurt and lay on wax paper. Sprinkle with crushed peanuts while still wet and let sit until firm. 44 * Since most coating chips contain some sugar it’s best to keep your cake balls smaller and feed them sparingly recipe from doggydessertchef.com Pet Recipes Peanut Butter Fireworks Prep Time: 30 minutes Chill Time: 2 hour minimum Total Time: 2 hours 30 minutes 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 topping 3. Separate your coconut into 1/4 cups for each color your making and color your shredded coconut with your method of choice. 4. Roll balls in colored coconut until well covered. 5.Place on waxed paper and refrigerate. recipe from doggydessertchef.com 45 Pet Recipes Bacon Cheese Bagels Prep 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. recipe from doggydessertchef.com 46 Asian-Style Chicken & Cashew Cakes take ‘N’ bake revolution join the THIS HOLIDAY GREAT TASTE GIVE A GIFT THAT’S IN 10 LOCATIONS IN AND AROUND BATON ROUGE TO SERVE YOU! Walker/Walker Road 28811 Walker Road South Walker | (225) 665-5955 Baton Rouge/Corporate 7620 Corporate Boulevard Baton Rouge | (225) 932-9073 Baton Rouge/Wax Rd 14409 Wax Road Baton Rouge | (225) 261-8600 Zachary/Main Street 5875 Main Street Zachary | (225) 658-5995 Baton Rouge/Coursey 14241 Coursey Boulevard Baton Rouge | (225) 751-0464 Baton Rouge/Jefferson 17002 Jefferson Highway Baton Rouge | (225) 706-0774 Geismar/Hwy 73 13375 Highway 73 Geismar | (225) 673-9189 Baton Rouge/Perkins Rd 9655 Perkins Road Baton Rouge | (225) 766-0366 Denham Springs/Magnolia Beach 7755 Magnolia Beach Road Denham Springs | (225) 665-3696 Gonzales/Airline Hwy 114 Airline Highway Gonzales | (225) 647-0700 Jeanne Burns Now telling your stories on Weeknights 5:00,6:30 &10:00 NBC33TV.COM We tell your stories every day