Sen. Allen Ellender's Creole Pecan Pralines
Adapted by caterer Jane Hall Harmon as seen in The Advocate

This recipe was originally found and adapted from River Road Recipes II: A Second Helping...These have been tweaked by Ms Harmon

Ingredients:

2 cups white sugar
1 cup dark brown sugar
1/2 cup butter
1 cup whole milk
2 T dark corn syrup
4 cups pecan halves

METHOD

Place all ingredients except the pecans in a heavy 3 qt saucepan on med heat and stir until butter has melted.

Bring to a boil, stirring occasionally, and place candy thermometer on the side of pot.

As mixture continues to boil on me heat, stire occasionally and check thermometer

When 240 defrees is reached  remove pot from heat and stire for about a minute

Add the pecans and stir until mixed well

Spoon about a tablespoon amount onto parchment paper on a flat cool surface.

Let sit untouched for 3-4 hours

keep away from moisture in a cookie tin or plastic bag   

Church Fudge

This recipe I found in The Advocate by a caterer Jane Hall Harmon

I had a bit of a problem getting past one of the ingredients... but I was determined to try this recipe... and believe it OR NOT... but this is some of the best fudge you'll ever eat!

INGREDIENTS:

2 (16 oz) boxes of confectioners' sugar
1/2 Cup Hershey's Cocoa
2 sticks of butter (unsalted)
1/2 LB of Velveeta cheese cut into small cubes
1 T Vanilla
1 Cup of Chopped Nuts

METHOD:

Sift confectioners' sugar into a large bowl.  

Sift cocoa into the same bowl

In a saucepan over medium heat, melt butter and cheese slowly .... stir continuously... be careful not to allow the cheese to stick or burn

When melted and well mixed, pour over the dry ingredients and mix with an electric mixer

When mixed well,add vanilla and chopped nuts,
Mix well using a spatula to scrape sides 

Press into a 9x13 pan allow to sit on counter about 20 minutes.... flatten with your hand,,,pressing out any air and distributing the mixture evenly into the dish.

I pop mine out at this stage and cut into squares.... it is VERY rich... Ms Harmon puts hers into the fridge covered in plastic wrap and then cuts into 1 inch squares 

The Rouge Rabbit Chicken Salad (Sandwich)

This chicken salad came from a recipe I put together when I had The Emporium, LLC in Tennessee.  It is great as a Salad or as a Sandwich!

I used to hand-pull the chicken breast after I had cooked it... but one of my customers at The Rouge Rabbit told me to simply use my food processor..I was afraid that it would be  a mess... but it ended up actually working better than all that time consuming hand-pulling of each breast.

We serve this on a bed of greens with a few grape tomatoes on the side... with a huge butter croissant that we split for the customer to turn into a 'sandwich'...or treat it as the world's larges crouton!

INGREDIENTS:

Chicken breasts (1-2...or as many as you desire!)
Mayo (we love Blue Plate)
Craisins ( a good handful... or as many as you desire!)
handful of chopped pecans
1 Gala apple
Orange Juice to Coat apples (keeps them bright and crisp...plus adds a great taste
Croissants
Greens of your choice ... and a few tomatoes    

METHOD:
 
1-2 chicken breasts boiled in unsalted water.... no seasoning added  just straight water.

after they are done... let them cool.... as they cool ... chop up some pecans and set them aside....

while the chicken cools... peel and core and apple and cut into tiny bits of apple and drop and coat in Orange Juice. 

When chicken is cool... place into food processor... and whirl until they are finely chopped...

Add Craisins, Pecans, Apple bits as well and a little of the OJ, mayo...and stir up... 

simply scoop onto the greens or directly into the croissants...

There you have it!  

Martha Washington Balls Candy

I have been making these candy concoctions for at least 35 years....and strange as it seems....we still love to eat them....of course we only make them during the Christmas season....don't ask me why... they are really not hard to make... just a little time consuming.

INGREDIENTS:

• 1 stick butter, softened
• 1 can sweetened condensed milk
• 1 cup nuts, finely chopped
• 1 1/2 cup coconut
• 2 boxes confectioners sugar
• 1/4 block paraffin wax
• 12 oz. semi sweet chocolate
•  
•  
• Method: 

  Mix first five ingredients together.
  Roll in balls and refrigerate until hard. 
  Melt paraffin wax and chocolate together in a crockpot. 
  Dip the balls into the chocolate to coat, and drop onto parchment or waxed paper.
  
  
  David Coleman suggests that you top it with an almond and you'd end up with an Almond Joy!
  
  
   

 

HOLYCRAPTHESEAREAMAZINGCOOKIES!

http://stickygooeycreamychewy.com

Read more: http://stickygooeycreamychewy.com/2008/01/06/holycraptheseareamazing-cookies/#ixzz2Cc3S9kSu

 Ingredients:

1 CUP of Sugar

1 CUP of Corn Syrup

18 OZ Peanut Butter (crunchy or smooth)

6 CUPS of Corn Flakes

3 oz of Good Chocolate  

 

Directions:

Combine sugar and corn syrup in a medium saucepan. Place over medium-high heat and stir until the mixture comes to a full boil. Remove from heat and stir in the whole jar of peanut butter. Mix well.

Add corn flakes to a large bowl. Pour peanut butter mixture over corn flakes and mix well, taking care to coat all of the corn flakes.

With a tablespoon or cookie scoop, scoop out and form into 1-2 inch balls, depending on your preference, and place them on a cookie sheet lined with parchment or wax paper.

Put the chocolate in a small bowl and melt in the microwave for about 30 seconds. Stir until smooth.

Drizzle the melted chocolate over the cookies.

When cooled, eat these cookies with reckless abandon. Be careful, though. We wouldn’t want anyone to get hurt!

Read more: http://stickygooeycreamychewy.com/2008/01/06/holycraptheseareamazing-cookies/#ixzz2Cc5ih47q

1. Combine sugar and syrup in heavy saucepan... bring to boil over medium high heat ...bring to full boil and remove from heat

2.Add peanut butter and stir until silky smooth and lump free.

3.Pour your 6 cups of corn flakes into a large bowl to make it easier to mix....

4.now drizzle the peanut butter mixture over the cereal and toss to coat evenly...

5.with a tablespoon (or if you have one) use a cookie scoop.. and make nice size balls dropping onto waxed or parchment paper.

6.put the 3oz of chocolate into a micro safe bowl and micro for around 30 seconds.... stirring until nice and smooth.....

7.drizzle over the cookie mounds and VOILA you have HolyCRAPtheseareamazingCOOKIES!  

8.   when cooled eat with reckless abandon....

1 cup sugar

1 cup corn syrup

1 jar (18 oz ounce) peanut butter, crunchy or smooth (I like creamy.)

6 cups corn flakes

3 oz good quality chocolate of your choice (I used Scharffen Berger Semisweet 62%.)

Read more: http://stickygooeycreamychewy.com/2008/01/06/holycraptheseareamazing-cookies/#ixzz2Cc4vEerV

1 cup sugar

1 cup corn syrup

1 jar (18 oz ounce) peanut butter, crunchy or smooth (I like creamy.)

6 cups corn flakes

3 oz good quality chocolate of your choice (I used Scharffen Berger Semisweet 62%.)

Read more: http://stickygooeycreamychewy.com/2008/01/06/holycraptheseareamazing-cookies/#ixzz2Cc4vEerV

Read more: http://stickygooeycreamychewy.com/2008/01/06/holycraptheseareamazing-cookies/#ixzz2Cc3S9kSu

Holycraptheseareamazing Cookies

Ingredients

(Makes about 3 dozen cookies)

• 1 cup sugar
• 1 cup corn syrup
• 1 jar (18 oz ounce) peanut butter, crunchy or smooth (I like creamy.)
• 6 cups corn flakes
• 3 oz good quality chocolate of your choice (I used Scharffen Berger Semisweet 62%.)

Directions

1. Combine sugar and corn syrup in a medium saucepan. Place over medium-high heat and stir until the mixture comes to a full boil. Remove from heat and stir in the whole jar of peanut butter. Mix well.
2. Add corn flakes to a large bowl. Pour peanut butter mixture over corn flakes and mix well, taking care to coat all of the corn flakes.
3. With a tablespoon or cookie scoop, scoop out and form into 1-2 inch balls, depending on your preference, and place them on a cookie sheet lined with parchment or wax paper.
4. Put the chocolate in a small bowl and melt in the microwave for about 30 seconds. Stir until smooth.
5. Drizzle the melted chocolate over the cookies.
6. When cooled, eat these cookies with reckless abandon. Be careful, though. We wouldn’t want anyone to get hurt!

Read more: http://stickygooeycreamychewy.com/2008/01/06/holycraptheseareamazing-cookies/#ixzz2Cc3S9kSu

Holycraptheseareamazing Cookies

Ingredients

(Makes about 3 dozen cookies)

• 1 cup sugar
• 1 cup corn syrup
• 1 jar (18 oz ounce) peanut butter, crunchy or smooth (I like creamy.)
• 6 cups corn flakes
• 3 oz good quality chocolate of your choice (I used Scharffen Berger Semisweet 62%.)

Directions

1. Combine sugar and corn syrup in a medium saucepan. Place over medium-high heat and stir until the mixture comes to a full boil. Remove from heat and stir in the whole jar of peanut butter. Mix well.
2. Add corn flakes to a large bowl. Pour peanut butter mixture over corn flakes and mix well, taking care to coat all of the corn flakes.
3. With a tablespoon or cookie scoop, scoop out and form into 1-2 inch balls, depending on your preference, and place them on a cookie sheet lined with parchment or wax paper.
4. Put the chocolate in a small bowl and melt in the microwave for about 30 seconds. Stir until smooth.
5. Drizzle the melted chocolate over the cookies.
6. When cooled, eat these cookies with reckless abandon. Be careful, though. We wouldn’t want anyone to get hurt!

Read more: http://stickygooeycreamychewy.com/2008/01/06/holycraptheseareamazing-cookies/#ixzz2Cc3S9kSu

Holycraptheseareamazing Cookies

Ingredients

(Makes about 3 dozen cookies)

• 1 cup sugar
• 1 cup corn syrup
• 1 jar (18 oz ounce) peanut butter, crunchy or smooth (I like creamy.)
• 6 cups corn flakes
• 3 oz good quality chocolate of your choice (I used Scharffen Berger Semisweet 62%.)

Directions

1. Combine sugar and corn syrup in a medium saucepan. Place over medium-high heat and stir until the mixture comes to a full boil. Remove from heat and stir in the whole jar of peanut butter. Mix well.
2. Add corn flakes to a large bowl. Pour peanut butter mixture over corn flakes and mix well, taking care to coat all of the corn flakes.
3. With a tablespoon or cookie scoop, scoop out and form into 1-2 inch balls, depending on your preference, and place them on a cookie sheet lined with parchment or wax paper.
4. Put the chocolate in a small bowl and melt in the microwave for about 30 seconds. Stir until smooth.
5. Drizzle the melted chocolate over the cookies.
6. When cooled, eat these cookies with reckless abandon. Be careful, though. We wouldn’t want anyone to get hurt!

Read more: http://stickygooeycreamychewy.com/2008/01/06/holycraptheseareamazing-cookies/#ixzz2Cc3S9kSu

Holycraptheseareamazing Cookies

Ingredients

(Makes about 3 dozen cookies)

• 1 cup sugar
• 1 cup corn syrup
• 1 jar (18 oz ounce) peanut butter, crunchy or smooth (I like creamy.)
• 6 cups corn flakes
• 3 oz good quality chocolate of your choice (I used Scharffen Berger Semisweet 62%.)

Directions

1. Combine sugar and corn syrup in a medium saucepan. Place over medium-high heat and stir until the mixture comes to a full boil. Remove from heat and stir in the whole jar of peanut butter. Mix well.
2. Add corn flakes to a large bowl. Pour peanut butter mixture over corn flakes and mix well, taking care to coat all of the corn flakes.
3. With a tablespoon or cookie scoop, scoop out and form into 1-2 inch balls, depending on your preference, and place them on a cookie sheet lined with parchment or wax paper.
4. Put the chocolate in a small bowl and melt in the microwave for about 30 seconds. Stir until smooth.
5. Drizzle the melted chocolate over the cookies.
6. When cooled, eat these cookies with reckless abandon. Be careful, though. We wouldn’t want anyone to get hurt!

Read more: http://stickygooeycreamychewy.com/2008/01/06/holycraptheseareamazing-cookies/#ixzz2Cc3S9kSu

Well, it's been a while since I posted a dang word!  I lost my password...couldn't access the blog...and really have gone to Egypt and back to simply post a note!  I hope that I can remember how I got here!

Life is moving quickly...Thanksgiving is this week... and Christmas is around the corner!  I have been cooking with Robyn in Metairie...and boy did we pull out the stops making Samie's Cornbread Dressing..... can't WAIT to dig in!

Pinterest has a great many posts...and I have posted a couple there...but .. I still reference the family recipes on a regular basis...even though I couldn't post anything.... but I decided TODAY is just as good as any to fight my way back to the posting.... so VOILA here I am!

Lemon Ice Box Pie

Lemon Ice Box Pie!

Such and easy Pie...but I was surprised the number of people who asked "What kind of Pie?" I always hated the Meringue in a Lemon Pie.... just the texture of the meringue always was off putting to me! Don't know why! But when I first had a slice of Lemon Ice Box Pie I thought...'Now, this is a PIE!'

So I dug around until I found a recipe that is as close as I could get to my first bite about 47 years ago!

So here goes!

INGREDIENTS:

*1 (one) 9" graham cracker pie crust

*2 (two) cans of Sweetened Condensed Milk

*1/2 cup of Lemon Juice (I really cheat I use Realemon Juice out of a bottle)

*1/8 cup of Countrytime lemonade mix or NOT it's up to YOU

*4 large egg YOLKS! ( I know some people will use the whites to make a meringue - yuck not me!)

*Topping of choice ! I like Whipped Cream out of a CAN!
Some people like Cool Whip - whatever!

DIRECTIONS:
*Preheat oven to 325 F
*Mix yolks, condensed milk, juice, and dry lemonade mix -
*Beat until nice and evenly blended together
*Pour into pie crust
*Place pie pan on cookie sheet for stability

Bake for 25 min.
*Remove from oven let cool for 30 min
*Cover with inverted pie shell plastic top
*Refrigerate ...

Cut into slices.... top with your preference of topping and
ENJOY!