2010 TV Baton Rouge Recipe Guide

HolidayF O O D G U I D E

Holiday

From our Families to Yours, Enjoy...

FOOD GUIDE

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BACCO CRAB CAKES - 4

CEVICHE BEER SHOTS - 5

CHICKEn & CORn QuESAdIllAS - 6

ASIAn-STylE CHICKEn & CASHEw CAKES- 7

CREAmy GuACAmOlE- 8

CARAmElIzEd OnIOn TART- 9

CuRRIEd BuTTERnuT SQuASH SOup - 10

(225)-292-4267 3851 S. Sherwood Forest Blvd. Suite #9

Baton Rouge, LA 70816www.batonrouge.loganfarms.com

Open M-Sa 10am-6pm

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Health Care for the Entire Family WooddalE CHiRopRaCtiC CliniCdr. paul Matthews

ORAnGE CRAnBERRy SAuCE - 20

TROpICAl SHRImp SAlAd - 20

FETTuCCInE RAymOnd - 13

STEAK wITH CREAmypEppERCORn SAuCE - 14

SAuSAGE & pEppERSlASAGnA - 15

ASpARAGuS And pARmESAn TART - 16

the holidays!

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BACCO CRAB CAKES - 4

CEVICHE BEER SHOTS - 5

CHICKEn & CORn QuESAdIllAS - 6

ASIAn-STylE CHICKEn & CASHEw CAKES- 7

CREAmy GuACAmOlE- 8

CARAmElIzEd OnIOn TART- 9

CuRRIEd BuTTERnuT SQuASH SOup - 10

APPETIZERS

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DISHES

DESSERTS

PET

(225)-292-4267 3851 S. Sherwood Forest Blvd. Suite #9

Baton Rouge, LA 70816www.batonrouge.loganfarms.com

Open M-Sa 10am-6pm

ORAnGE CRAnBERRy SAuCE - 20

TROpICAl SHRImp SAlAd - 20

FETTuCCInE RAymOnd - 13

STEAK wITH CREAmypEppERCORn SAuCE - 14

SAuSAGE & pEppERSlASAGnA - 15

ASpARAGuS And pARmESAn TART - 16

GRIllEd SAlmOn wITH CREAmy pESTO SAuCE - 17

mEdITERRAnEAn mEATBAllSwITH COuSCOuS - 18

FIESTA CHICKEn EnCHIlAdAS - 19

COCA-COlA GlAzEd HAm - 20

SmOKEd SAlmOn BISQuE - 20

TuRKEy GRAVy - 21

nO FAIl dIVInITy - 22

CAKE THAT dOESn’T lAST - 23

REd VElVET CupCAKES - 24

TOFu pumpKIn pIE - 25

wHITE CHOCOlATE HAzElnuT CHEESE BAll - 26

STRAwBERRy CHEESECAKE ICE CREAm - 27

dOuBlE CHOCOlATE CHEESECAKE - 28

BERRy ClAFOuTIS - 29

SAnTA ClAwS TREATS - 30

CHEEzy pup BISCuITS - 31

1 lb. lump crabmeat picked over for shells and cartilage1/2 lb. crab claw meat, picked over for shells and cartilage2 tbsp. minced red bell pepper2 tbsp. minced green bell pepper1/2 tbsp. Creole mustard1/2 tbsp. hot sauce1/2 tbsp. Worcestershire sauce1/2 tsp. salt1/3 cup mayonnaise1 egg lightly beatenabout 1/2 cup fine dry bread crumbs

FoR BREadinG and FRYinG:

1 cup all purpose flour seasoned with1/2 tsp. salt and 1/4 tsp cayenne pepperEgg wash - (1 egg beaten with 1 tbsp. water)1 1/4 cups fine dry bread crumbs seasoned with 1/4 tsp. salt, 1/8 tsp. cayenne pepper and 1/4 tsp. paprika1/2 cup clarified butter3 tbsp. vegetable oil

Bacco Crab Cakes ~ Chef Chris Montero

Combine the lump and claw crab meat with the bell peppers, mustard, hot sauce, Worcestershire sauce, salt, mayonnaise and egg. Gently mix well. add enough bread crumbs to bind the mixture. Form into 12 patties and arrange on a baking sheet lined with parchment paper.

Cover lightly and refrigerate for at least 1 hour.

put the seasoned flour in a shallow bowl. put the egg wash in another shallow bowl. put the seasoned bread crumbs in another shallow bowl. Heat the clarified butter with the oil

in a large skillet over medium heat.

dredge the patties in the seasoned flour then dip them in the egg wash, letting the excess drip off. dredge the patties in the seasoned bread crumbs, coating them evenly. Fry the patties, 3 or 4 at a time, in the hot butter-oil mixture until golden, about 3 minutes on each side. drain on paper towels. drizzle the crab cakes with the turbo dog Creole Mustard aioli and serve warm.

inGREdiEntS

turbodog Creole Mustard aioli (Makes about 2 cups)¼ cup abita turbodog 2 tablespoons rice vinegar2 tablespoon Creole mustard2 egg yolks1 ½ cups vegetable oil2 tablespoons minced shallots2 tablespoons capers, drained2 tablespoons minced fresh parsley leaves½ teaspoon salt

Heat the beer in a small saucepan over medium heat and reduce by half. Remove from the heat and cool completely.

Combine the reduced beer, the vinegar, mustard and egg yolks in a food processor and process for about 15 seconds. With the motor running, slowly add the vegetable oil. The sauce will thicken. transfer the sauce to a bowl and add the shallots, capers, parsley and salt. Whisk to mix.

if not using immediately, store in an airtight container in the refrigerator. it’s best used within 24 hours because of the raw egg yolks.

How to make Clarified ButterMelt 2 sticks butter in a small saucepan over low heat. The milk solids will sink to the bottom of the pan and a golden liquid will rise to the surface. Skim off the clear butter to use for frying and discard the white milk solids.

tuRBodoG CREolE MuStaRd aioli (MakES aBout 2 CupS)

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Recipes by celebrated chefs plus the history, culture and customs of Louisiana’s favorite brew

Abita Beer, Cooking Louisiana True is a book that will change the way you cook and the way you think about beer. Famous chefs and fantastic restaurants have long used Abita Beer in their recipes. Now you can create dishes from Emeril’s, Commander’s Palace, Chefs Paul Prudhomme, Susan Spicer, John Folse and many more. Plus you’ll discover recipes submitted by Abita Beer lovers from all across the nation. As an ingredient in every recipe, Abita Beer adds new and exciting flavors to favorite dishes and introduces totally new creations.

abita.comBrought to you by Abita Brewing Company, LLC • Abita Springs, LA

cooking louisiana true

1/2 lb. shrimp, peeled and de veined1/2 lb. scallops1/2 lb. swordfish1 cup freshly squeezed lime juice1/3 cup rice wine vinegar1 tsp. minced garlic1/2 cup finely chopped red bell peppers

1/2 cup finely chopped green bell peppers1/2 cup finely chopped red onions1 tsp. Cajun spice seasoning2 tbsp. granulated sugar1/2 cup extra-virgin olive oil1/2 cup chopped fresh cilantro1 (12 oz.) bottle abita amber, divided

inGREdiEntS

diRECtionSCut the shrimp, scallops and swordfish into medium to small pieces’; put in a glass or plastic container.

Combine the lime juice, vinigar, garlic, bell peppers, onions, Cajun seasoning, sugar, oil and cilantro in a bowl and stir to mix. pour the mixture over the seafood. Cover and refrigerate for 6 to 8 hours, stirring every hours.

When ready to serve, add half of the beer,. divide these-food mixture among 6 or more shot glasses; pour a splash of the remaining beer over the seafood in each glass and serve immediately.

discard ay leftovers.

Ceviche Beer Shots ~ Chef paul Conway

SuGGEStEd paiRinG: REStoRation alE,

GoldEn oR aMBERmade with amber

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prep time: 10 minutestotal time: 25 minutesMakes: 8 servings6

Chicken & Corn Quesadillas

6 oz. cooked boneless skinless

chicken breast - cut into strips

1/2 cup frozen corn

1/2 cup salsa

4 flour tortillas (8 inch)

1/2 cup chive & onion cream cheese

Cook chicken, corn and salsa in askillet on medium heat 8-10 minutesor until heated through. Stirring occasionally.

Spread 2 tortillas with cream cheese, top with chicken mixture and remaining tortilla. (cream cheese side in)

Heat large skillet sprayed withcooking spry on medium heat. add1 quesadilla; cook 4 to 5 minutes oruntil golden brown on both sides,turning after 2 to 3 minutes. Repeatwith remaining quesadillas. Cutinto wedges.

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Instruction

Asian-Style Chicken & Cashew Cakes

1 lb. ground chicken breast

1 red onion, chopped

4 oz. cream cheese

1/2 cup chopped cashews

1/3 cup each chopped basil and cilantro

Zest of 1 lemon

2 TBSP. flour

1/4 cup oil

1/4 cup packed brown sugar

1/4 cup white vinegar

1/4 cup water

1 TBSP chili sauce

2 tsp. fish sauce

1 serrano chile, sliced

15 fresh basil leaves

Combine chicken, onions, cream cheese, 1/2 of nuts, herbs and zest. Roll into 15 balls, flatten slightly. Dip in flour, turning to coat both sides of each. Shake off excess flour.

Heat oil in large deep skillet on medium-high heat. Add half of the chicken cakes; cook 3 to 4 minutes on each side or until done (165oF) and golden brown on both sides. Drain on paper towel, cover to keep warm.

Mix brown sugar, vinegar, water, chili sauce, fish sauce and chile and remaining nuts in saucepan. cook 3 to 5 minutes until sugar is dissolved and sauce is slightly thickened.

Place cakes on basil leaves, serve with sauce.

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Instruction

Prep Time: 20 minutesTotal Time: 45 minutesMakes: 15 servings 7

asian-Style Chicken & Cashew Cakes

prep time: 20 minutestotal time: 45 minutesMakes: 15 servings 7


Creamy Guacamole

2 fully ripened avocados

1/2 cup philly cream cheese spread

1/4 cup finely chopped tomatoes

1/4 cup finely chopped onions

1 clove minced garlic

1/8 tsp salt

dash black pepper

Mash avocados in medium bowladd remaining ingredients.

Mix well

Serve with tortilla chips or bagelchips for an instant party hit.

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Instruction

prep time: 25 minutestotal time: 40 minutesMakes: 12 servings 9

Caramelized onion tart

1 large onion, thinly sliced

8 slices of bacon, chopped

1 ready to use refrigerted pie crust

(1/2 of a 15 oz. package)

8 oz. philly cream cheese, softened

1/2 cup shredded swiss cheese

Ingredients

Cook onions and bacon in skillet on medium/high heat 10 to 12 minutesor until onions are tender, stirring frequently.

Heat oven to 400o F. unroll pie cruston baking sheet. Mix cream cheeseand sour cream, spread onto crust.Spoon onion mixture onto center ofcrust, leaving 2 inch border. Sprinklewith swiss cheese. fold border over filling, leaving opening in center and pleating crust as necessary to fit.

Bake 12 to 15 minutes or until crustis lightly browned. Cool slightly andserve.

May be cut into wedges for servingparty style.

Instruction

Curried Butternut Squash Soup - Submitted by Natures Wellness -

3 Tbs. olive or vegetable oil1 cup onions, chopped4 garlic cloves, minced1 Tbsp. curry powder (or cinnamon and /or nutmeg)2 1/2 lbs. butternut squash, peeled, seeded, halved and sliced thin.3 cups vegetable or chicken broth3 cups waterSalt and pepper to taste.

Heat oil in a large soup pot over medium heat.

Add onion and sauté until golden brown. Add garlic and curry power

Cook, stirring constantly, for 30 seconds. Add squash, water and broth, bring just to boil then reduce heat and simmer while covered for 25 minutes or until squash is tender.

Remove from heat and let cool 15 to 20 minutes. Puree mixture in a blender or food processor, in batches, and transfer back into soup pot.

Season with salt and pepper. Garnish with minced garlic and diced apples.

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Instruction

Prep Time: 20 minutesTotal Time: 1 Hour 15 minutesMakes: 12 servings10








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INGReDIeNTS:24 Shrimp, cooked, peeled, deveined and marinated

Marinade: 3 cloves of garlic peeled or garlic powder 1/3 cup extra-virgin olive oil ¼ cup tomato sauce 2 tbs red wine vinegar 2 tablespoons chopped fresh basil or basil powder ½ tsp salt ¼ tsp cayenne pepper

1 lb fettuccine

Sauce: 2 oz fresh basil leaves or basil powder ½ cup extra-virgin olive oil 2 tbs crushed cashew or pine nuts 2 cloves of garlic peeled or garlic powder Salt ½ cup grated or shredded Italian five cheese¼ cup grated Romano cheese3 tbs butter (melted)

INSTRUCTIONS:Marinate the shrimp and chill for one hour or overnight

Put the sauce ingredients in a blender and grind until creamy

Transfer the shrimp, sauce and cheeses into a bowl and mix.

Add a tsp salt and a tbs of olive oil to 3 quarts of water and bring to a boil. Cook al dente (about 3 minutes) and drain in hot water. Add 3 tbs melted butter to pasta and toss with other ingredients.

Fettuccine Raymond - Submitted by Louisiana Nursing Home Association

* This recipe was created by and named for long-time LNHA board member and nursing home admin-istrator Johnny Raymond of Breaux Bridge, Louisiana.

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1 lb fettuccine








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1 lb fettuccine








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Steak with Creamy peppercorn Sauce

1 boneless beef strip steak (1 lb.)well trimmed

2 tsp. olive oil

1 tsp. corn starch

1/2 tsp brown sugar

1/2 cup beef broth

1/2 cup cream cheese

2 tbsp. green peppercorns

Heat grill to medium-high heat

Brush both sides of steak with oil. Grill 4 to 6 minutes on each side or until medium doneness (160oF). Remove from grill; cover. let stand 5 min.

Meanwhile, mix corn starch and sugar with whisk in medium sauce-pan. Gradually stir in broth; cook on medium heat 2 minutes or until thickened, stirring constantly. add cream cheese and peppercorns; cook and stir 2 to 3 minutes until cream cheese is melted and sauce is well blended.

Slice steak. Serve topped with sauce.

Ingredients

Instruction

prep time: 10 minutestotal time: 22 minutesMakes:4 servings14

Sausage & peppers lasagna

prep time: 30 minutestotal time: 1 hour 40 minutesMakes: 12 servings

1/2 lb. italian sausage

1 onion, chopped

1/2 cup each chopped green & red peppers

16 oz. cream cheese, softened

2 1/2 cups shredded mozzarella cheese

1/2 cup grated parmesan cheese

1/2 cup milk

24 oz. spaghetti sauce

1/2 tsp. dried oregano

1/2 cup water

12 lasagna noodles, cooked

Heat oven to 350oF

Brown sausage with onions and peppers in large skillet on medium-high heat. Meanwhile, beat cream cheese and milk in medium bowl with mixer until well blended. Combine mozzarella and parmesan. Reserve 1.5 cups. add remaining to cream cheese mixture, mix well.

drain sausage mixture, return to skillet. Stir in spaghetti sauce and oregano. Spread 1/3 of the meat sauce onto the bottom of 13 x 9 baking dish, cover with 3 noodles and 1/2 cream cheese mixture. Repeat until all layers are in dish. top with mozzarella mixture. Cover with foil sprayed with cooking spray.

Bake 1 hour or until heated through, removing foil after 45 minutes. let stand 15 minutes before cutting to serve.

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15

asparagus and parmesan tart

1 refrigerated pie crust

1 tbsp. oil

2 onions, thinly sliced into rings

3/4 lb. fresh asparagus, trimmed, blanched and cut into 1 inch pcs.

4 oz. softened cream cheese

1/2 cup sour cream

2 eggs

1/2 tsp lemon zest

1/2 cup shredded parmesan cheese

Heat oven to 400oF. line 9 1/2 inch tart pan with removable bottom with crust. trim edge, prick with fork and bake 10 - 12 minutes. cool

Meanwhile heat oil in nonstick skillet on medium heat. add onions, cook 10 minutes , stirring occasionally. Spoon into crust and top with asparagus.

Beat cream cheese, sour cream eggs and lemon zest until well blended. add 1/4 cup parmesan, mix well pour over asparagus, top with remaining parmesan. Bake 20 to 24 minutes or until filling is slightly puffed and set in center.

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Instruction


Grilled Salmon with Creamy pesto Sauce

prep time: 10 minutestotal time: 20 minutesMakes: 4 servings

4 Salmon fillets (1 lb.)

1/4 tsp. each salt and pepper

2 tbsp. olive oil

1/4 cup milk

4 oz. cream cheese, cubed

2 tbsp. pesto

1 tbsp. finely chopped fresh parsley

Heat grill to medium heat.

Brush both sides of fish with oil; sprinkle with salt and pepper. Grill, skin-side down. 10 minutes or until fish flakes easily with fork.

Meanwhile, cook cream cheese and milk in saucepan on medium heat 2 to 3 minutes or until cream cheese is completely melted and sauce is well blended, stirring constantly. Stir in pesto.

Serve fish topped with sauce and parsley.

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Instruction

17

Mediterranean Meatballs with Couscous

1 lb. ground pork

1 1/2 cups dry bread crumbs


1/2 cup finely chopped onions

1/2 cup stuffed green olives, chopped

1 egg

2 cloves garlic,, minced

1 tsp. dried oregano leaves

2 tbsp olive oil

24 oz. marinara sauce

3 cups hot cooked couscous

Mix first 8 ingredients until well blended; shape into 24 balls.

Heat oil in large nonstick skillet on medium heat. add meatballs, cook 5 to 6 minutes or until evenly browned, turning occasionally. add sauce, msimmer on medium-low heat 10 - 15 minutes or until meatballs are done. (160oF)

Serve over couscous

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Fiesta Chicken Enchiladas


1 small onion, chopped

1 clove garlic, minced

1 lb. cooked bonless skinless chicken

breasts, shredded

1 cup salsa, divided

1 tbsp. chopped cilantro

1 tsp. ground cumin

1 cup shredded cheddar cheese

8 flour tortillas (6 inch)

Heat oven to 350oF.

Heat large skilled sprayed with cooking spray on medium heat. add onions and garlic, cook and stir 2 minutes. add chicken, 1/4 cup salsa, cilantro and cumin. Mix well. Cook 5 minutes, stirring occasionally. add 1/2 cup shredded cheese. Mix well.

Spoon about 1/3 cu chicken mixture down center of each tortilla. Roll up and place seam-side down in 13 x 9 inch baking dish sprayed with cooking spray. to with remaining cheese and salsa.

Bake 15 - 20 min. until heated through.

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Instruction

19

8 ounces butter (2 sticks) 1 ½ cups chopped onions, celery & bell pepper 2 tbs. garlic, chopped1 cup flour6 cups water or chicken stock2 tbs. parsley, finely choppedSalt, black, cayenne & white pepper to taste

2 tsp. chicken base2 tsp. lobster base8 oz heavy whipping cream4 ounces smoked salmon, finely chopped½ cup green onions, sliced1 tbs. Fresh dillOptional garnishes of capers, eggs & purple onions

In a large heavy bottom pot, heat butter over medium high heat. Stir in chopped seasonings and garlic. Cook until wilted, reduce heat and stir in flour. Cook five minutes stirring often. Add water/stock mixing well. Bring to a low simmer and add parsley, salt, peppers and bases. Stir well and simmer about 10 minutes. Stir in cream and bring to a simmer again. Fold in smoked salmon, dill and green onions. Cook five additional minutes. Taste and adjust seasonings if necessary.

Smoked Salmon BisqueSubmitted by Chef don Bergeron

Coca-Cola Glazed HamSubmitted by Chef don Bergeron

orange Cranberry SauceSubmitted by Chef don Bergeron

tropical Shrimp SaladSubmitted by Chef don Bergeron

1 cup orange juice1 cup sugar12 oz. fresh cranberries1 teaspoon orange zest

place orange juice and sugar in a pan and heat on top of the stove, stirring constantly, until sugar is dissolved. add the cranberries and cook, stirring occasionally, until berries start to pop. add the zest. Bring to a soft boil. Remove from heat and place in a glass container. Refrigerate.

1 cup fresh mango, finely diced

1 cup fresh pineapple, finely diced

1 cup fresh papaya, finely diced

Zest of one lime

Juice of one lime

Juice of one orange

¼ cup cilantro, finely chopped

½ cup purple onion, finely diced

¼ cup jalapenos, finely diced

½ can Rotel tomatoes, drained

salt and pepper

pinch of sugar

2 pounds cooked shrimp

Mix all ingredients well except shrimp. Let sit two hours to overnight. Add in cooked shrimp just before serving. Taste and adjust seasonings if necessary. Serve with tortilla chips.

Note: Shrimp will get soft overnight because of citrus so don’t put shrimp into salsa until serving time.

John Morrell EZ Carve Ham1 Two liter Coke1 large can pineapple juice (46 ounces)6 ounces light corn syrup3 cups brown sugar

½ cup yellow mustardSmall slurry of cornstarch and water (1/2 cup each)1 can pineapple rings1 jar cherriesWhole cloves

Simmer ham in a pot of water for two hours. Do not boil. Take out and put in a deep pan. Decorate with pineapple, cherries and cloves. Preheat oven to 325oF.In a heavy bottom pot reduce coke and pineapple juice until it looks like a thin syrup. Add corn syrup, brown sugar and mustard. Thicken with slurry of cornstarch. Pour half of glaze over ham and baked covered for one hour. Pour remaining glaze over ham and cook another half hour.

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traditional turkey Gravy - Submitted by Chef don Bergeron

1 stick of butter (4 ounces)½ cup flour1 quart turkey drippings or stockSalt and pepper to taste.

in a sauce pot melt butter over medium high heat. add flour and stir continuously for about five minutes. Whisk in stock. Bring to a low simmer and season to taste with salt and pepper. Cook about ten minutes.

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no Fail divinity - - Submitted by Best Catered Events -

Ingredients

Instruction

3 cups white sugar

1/2 cup light corn syrup

1/2 cup cold water

2 egg whites (use large eggs)

1 tsp vanilla

chopped nuts - 1 1/2 cups

place the sugar, syrup and water in a heavy bottomed pan over slow fire. Stir only until the sugar is dissolved. Beat the egg whites 2 minutes (until stiff). Continue beating while the rest of the syrup cooks until it forms a hard ball in cold water. add balance to egg mixture, add vanilla and nuts. Stir well, sit pan in cold water till it cools a little. drop from spoon onto foil or parchment.

**we put a drop of red or green food color in the syrup mixture during the holidays and put a pecan on top. Store in airtight containers.

The other day when it was raining, we decided to pull out this old recipe i have had over 30 years. The candy was so good and not sticky at all. now i remember why i always loved it so much. My aunt Shirley shared it with me and i still have the handwritten paper she wrote it on!

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Catering with a Heart

• Off premise Catering & Consulting

• Specializing in Wedding Receptions

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Cake that doesn’t last - Submitted by Best Catered Events

This cake can be made early and served for anything from breakfast to late night snack.

3 cups plain flour2 cups white sugar3 eggs1 1/2 cup cooking oil1 can (8 oz) crushed pineapple (drained)1 cup chopped nuts1 tsp baking soda1 tsp salt1 tsp cinnamon1 tsp vanilla 2 cups mashed ripe bananas

Mix dry ingredients in a large bowl. Make a well in the center and add eggs, pineapple, nuts, oil, vanilla and bananas.do not Beat! Will take only a few stirs to mix. pour into a greased and floured tube pan. Bake at 350* for 75 minutes.

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Red Velvet Cupcakes

1 pkg. red velvet cake mix

1 pkg chocolate instant pudding

1 pkg. cream cheese, softened

1/2 cup butter or margarine, softened

1 pkg. powdered sugar (4 cups)

1 cup thawed frozen whipped topping

prepare cake batter and bake as directed on package for 24 cupcakes, adding chocolate pudding to batter.

Meanwhile, beat cream cheese and butter i large bowl with mixer until well blended. Gradually beat in sugar. Whisk in whipped topping. Spoon 1 1/2 cups into small freezer-weight resealable plastic bag. seal bag. cut small corner off bottom of bag, insert tip of bag into each of cupcake to pipe about 1 tbsp. frosting into center of cupcake.

Frost cupcakes with remaining frosting. top with chocolate curls. keep refrigerated.

Ingredients

Instruction

prep time: 15 minutestotal time: 1 hours 30 minutes(includes cooling)Makes:24 servings24

- Submitted by nature’s Wellness- tofu pumpkin pie

prep time: 15 minutestotal time: 1 hourMakes: 8 servings

1 can plain pumpkin

1 1/2 - 2 cups sugar

1 teaspoon salt

2-3 tsp. pumpkin pie spice

1 pkg Silken tofu (firm or extra firm)

1 tsp. vanilla

1 tsp corn startch

1 egg

1/2 cup soy milk or regular milk

Heat oven to 350oF.

Mix all ingredients in blender or food processor until smooth and creamy.

pour into your favorite pie shell.

Bake for 45 minutes or until a toothpick inserted into the center comes out clean.Enjoy!

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Instruction

25

White Chocolate Hazelnut Cheese Balls


3 1/2 oz. white chocolate, melted and cooled

1 tbsp. sugar

1/2 cup hazelnuts, toasted, chopped

Mix cream cheese, white chocolate and sugar until well blended.

Refrigerate 1 hour or until firm enough to handle.

Shape into 2 balls, coat with nuts.

For truffles, roll into 1 inch balls, coat with nuts and refrigerate until ready to serve.

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Instruction

prep time: 10 minutestotal time: 1 hours 30 minutes(includes refrigerating)Makes: 14 servings26

Strawberry Cheesecake ice cream

prep time: 20 minutestotal time: 8 hours 20 minutes(includes freezing time)Makes: 8 servings


1 can sweetened condensed milk

1/2 cup whipping cream

2 tsp. lemon zest

1 1/2 cups fresh strawberries, hulled

3 honey graham crackers, coarsely chopped

Mix cream cheese, condensed milk, whipping cream, and lemon zest.

Beat cream cheese mixture with mixer until creamy. Blend berries in blender until smooth. add to cream cheese mixture with chopped grahams. mix well. Freeze 8 hours or until firm.

Remove dessert from freezer 15 minutes before serving. let stand at room temperature to soften slightly before scooping into dishes.

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Instruction

27

double Chocolate Cheesecake

18 oreos, crushed

2 tbsp. butter, melted

4 pkgs. cream cheese, softened

1 cup granulated sugar

2 tbsp. flour

1 tsp. vanilla

8 oz. semi-sweet chocolate, melted, cooled slightly

4 eggs

1/2 cup blueberries

1 tbsp. powdered sugar

Heat oven to 325oF.

Mix cookie crumbs and butter, press into bottom of 9 inch springform pan. Bake 10 minutes.

Beat cream cheese, granulated sugar, flour and vanilla with mixer until well blended. add melted chocolate, mix well. add eggs, 1 at a time, mixing on low speed after each just until blended. pour over crust.

Bake 55 minutes or until center is almost set. Run knife around rim of pan to loosen cake. Cool befor removing rim. Refrigerate 4 hours. top with berries just before serving, sprinkle with powdered sugar.

Ingredients

Instruction

prep time: 30 minutestotal time: 6 hours 30 minutes(includes refrigerating)Makes: 16 servings28

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Berry Clafoutis


1/3 cup caster sugar

2 cups fresh raspberries


1/4 cup flour

1 tsp vanilla

3 eggs

1/2 cup milk

1 tbsp. powdered sugar

Heat oven to 400oF.

Spray 4 shallow ovenproof dishes with cooking spray. Sprinkle each with 1 tsp. caster sugar. add berries.

Beat cream cheese spread remaining caster sugar, flour, vanilla and 1 egg until well blended. add remaining eggs, mix well. Gradually beat in milk, pour over berries.

Bake 20 min.or until tops are golden brown and toothpick inserted in centers of topping comes out clean. Cool slightly, sprinkle with powdered sugar..

Ingredients

Instruction

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Ingredients

Instruction

1 3/4 cups plain flour

2 tsp toasted wheat germ

1/2 cup brown sugar

1/4 cup sesame seeds

rind of 1 lemon

12 tsp butter or margarine

1/2 cup ground walnuts

1/2 tsp vanilla extract

prepare this treat for your four legged elves and watch their tails wag! Combine all the ingredients. knead until thoroughly blended. divide into 6 parts. Roll each into a log.

Wrap loosely in wax paper. Freeze.

When needed, thaw and slice into 1/2 thick slices (across roll). preheat oven to 375oF. place cookies on an un-greased cookie pan. Bake about 12 minutes. Makes 6-8 cookies per roll.

Santa Claws treats Submitted by YElp! Baton Rouge

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Cheezy pup-Biscuits of loveinGREdiEntS:1 cup rolled oats1/3 cup margarine1 cup boiling water3/4 cup cornmeal2 teaspoons white sugar2 teaspoons beef or chicken bouillon granules1/2 cup milk or chicken broth1 cup shredded Cheddar cheese1 egg, beaten3 cups whole wheat flour(peanut butter - optional)

diRECtionS:1. preheat oven to 325oF. in a large bowl, combine rolled oats, margarine, and boiling water. let stand 10 minutes. Grease cookie sheets.

2. Thoroughly stir in cornmeal, sugar, bouillon, milk, Cheddar cheese, and egg. Mix in flour, 1 cup at a time, until a stiff dough has formed. You can add a little peanut butter if you want at this time; it may make it a bit less stiff and easier to work the dough.

3. knead dough on a floured surface, mixing in additional flour as necessary until dough is smooth and no longer sticky. Roll out dough to 1/2” thickness. Cut with cookie cutters (bones, dog houses, be creative!), and place 1 inch apart onto the prepared cookie sheets.

4. Bake 35 to 45 minutes in the preheated oven, checking frequently, until golden brown. Cool before serving. Store in a loosely covered container. Should stay fresh 1-2 weeks.

“Make a special gift for the dog or dog lover in your family! These are easy and fun to make, and most dogs love ‘em!” - Dr. Carrie

Ingredients

Instruction

Santa Claws treats Submitted by YElp! Baton Rouge

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Documents

2010 TV Baton Rouge Recipe Guide