New Orleans Praline Brownies

These dangerously good brownies are a recipe from Betty Crocker. I like my brownies extra fudgey, so I always cook for less time than recipes call for. Enjoy!
 
Brownies:

• 1 box fudge brownie mix (I used Ghirardelli)
• water, vegetable oil and eggs called for on brownie box 
• 1/2 cup chopped pecans  

Praline Frosting:

• 1/2 cup whipping cream
• 6 Tbsp butter
• 1 1/2 cups packed brown sugar
• 1/2 cup chopped pecans, toasted
• 1 1/2 cups powdered sugar
• 1 tsp vanilla

Directions:
Preheat the oven to 350 degrees. Line the bottom of 9"x13" pan with aluminum foil and spray with cooking spray.
Make brownies as directed on box for fudge brownies (adding water, oil, and eggs). Stir in pecans. 
Bake as directed (slightly under cook) then cool for about an hour then lift aluminum foil and brownies from pan leaving the brownies on the foil. I did this, to make the pan easier to clean so the icing could pour down the sides.
In a small-medium sized saucepan, mix whipping cream, butter, and brown sugar.
Remove from heat, then stir in toasted pecans, powdered sugar, and vanilla.
Cool 5 minutes, stirring frequently.
Pour and spread frosting over brownies. Allow to set for a few minutes before cutting into squares. 

Fruit Salsa

This is truly a different twist on salsa! I saw this recipe online, and couldn't wait to try it. I was a bit reluctant to try it in the winter since fruit this time of year isn't the best, but I went for it, and it was outstanding-I can't wait to make it again. I served it with cinnamon sugar pita chips from Trader Joe's, but you could make your own cinnamon sugar chips from tortillas. If you let the fruit salsa sit in the refrigerator overnight the fruit will get a little juicy, and could be served over crepes, pancakes, or waffles.

Fruit Salsa

Ingredients:

• 2 kiwis, peeled and diced
• 2 Golden Delicious or Granny Smith apples - peeled, cored and diced
• 6 to 8 ounces raspberries
• 1 (16 oz) carton of strawberries, diced
• 2 tablespoons white sugar (more or less to taste)
• 1 tablespoon brown sugar (more or less to taste)
• 3 tablespoons fruit preserves, any flavor (I used strawberry)

Instructions:

In a large bowl, thoroughly mix kiwis, apples, raspberries, strawberries, white sugar, brown sugar, and fruit preserves. Cover and chill in the refrigerator at least 15 minutes. Serve with cinnamon pita chips.

Crispix Cajun Style

This is a recipe I stumbled upon on Pinterest one night and thought it would be great to serve at my New Orleans themed Super Bowl party. Plus it's something you can make ahead of time. I've got a full menu planned, so I'll try to post some of the other recipes I make.

Crispix Cajun Style

Ingredients:

7 cups Crispix®

2 cups corn chips

1/2 cup cashews

1/2 cup whole almonds

3 tablespoons butter or margarine, melted

1 tablespoon Worcestershire sauce

2 teaspoons Cajun seasoning

2 teaspoons lemon juice

1 teaspoon dried parsley flakes

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

Directions

1. In 13 x 9 x 2-inch baking pan combine KELLOGG'S CRISPIX cereal, corn chips, cashews and almonds. Set aside. 2. Stir together remaining ingredients. Drizzle over cereal mixture. Stir until evenly coated. 3. Bake at 250°F for 45 minutes, stirring every 15 minutes. Spread on paper towels. Cool completely. Store in airtight container.