Here in Lafayette, we do not need a special occasion to eat – at almost any gathering, big or small, you are guaranteed to find good food and good company.
But if you are looking for a curated list of great recipes for your next party, look no further than our League cookbook, “Something to Talk About – Occasions We Celebrate in South Louisiana.”
Whether you are planning a big family Thanksgiving dinner, a Mardi Gras brunch, baby shower, or just about any other occasion, “Something to Talk About” takes the work out of menu planning with 12 themed menus that include authentic Southern recipes for drinks, appetizers, salads, sides, and desserts. Oh, and by the way, every recipe featured was taste-tested by 10+ people at least three times, so you know you will impress your guests!
To give you a taste (see what I did there?) try these recipes for Mexican Dip and Touchdown Trail Mix from the Pre-Game Show menu, which is perfect for those Saturday tailgates during football season.
“Something to Talk About” is on sale through the end of the year, so grab your copy for just $10 (normally almost $30!) – all sales support the League’s Mission to advance women’s leadership through volunteer action, collaboration, and training.
Touchdown Trail Mix
Makes 8 cups
1 cup (6 oz.) semisweet chocolate chips
¼ cup crunchy peanut butter
½ cup dry roasted peanuts
2 cups rice Chex cereal
2 cups corn Chex cereal
2 cups wheat Chex cereal
1 cup confectioner’s sugar
Place the chocolate chips in a microwave-safe bowl. Microwave on High for 1 and ½ minutes or until the chocolate is melted, stirring after one minute. Add the peanut butter and peanuts and stir until mixed. Fold in the Chex cereals gently, stirring until well coated. Place the confectioner’s sugar in a large paper bag. Add the coated cereal. Close the bag and shake gently to coat the cereal with the sugar. Store in an airtight container in the refrigerator.
Mexican Dip
Serves 10-12
16 oz. Cream cheese, softened
2 (15-oz.) cans black beans, drained
1 (10-oz.) can tomatoes with green chiles
2 cups (8 oz.) shredded Mexican-blend cheese
Preheat the oven to 350 degrees. Mash the cream cheese in the bottom of pie plate and spread to form an even layer. Layer the black beans, tomatoes with green chiles, and Mexican-blend cheese over the cream cheese. Bake for 15 minutes or until the cheese is melted. Serve warm with corn chips.