Last weekend, the Junior League of Baton Rouge traveled to the Tinsel & Treasures Holiday Market put on by the Junior League of Lafayette to represent River Road Recipes. And by “Junior League of Baton Rouge”, I really mean myself and one other River Road Recipes committee member.
With at least 12 cases of cookbooks and another two storage containers full of food samples and decor.
To the second floor of the Cajundome.
Where they stuck us in the corner.
By the bathrooms.
Y’all. Hauling a dolly weighing no less than 200 pounds of cookbooks, to the second floor and then maneuvering into the corner is not pleasant.
You know me, I still tried to make our table somewhat cute and approachable in a pinch, but it wasn’t my best work.
Luckily I tossed that gingham tablecloth in my bag on the way out of town, along with some fabric flower pins or we would’ve really been in trouble.
And looked really, really sad and un-colorful.
But at the end of the day, we weren’t there to be cute. And as hard as that is for me to grasp sometimes we had a much larger mission than having the cutest booth and the best fabric pins (which we did). We were there to offer samples of the recipes contained in the award winning River Road Recipes Cookbooks.
And, of course, to sell some books and spread the word about the fundraising efforts of the Junior League of Baton Rouge.
We served Gone in a Minute Bean Dip and literally, it was gone in a minute.
An Herb Cheese Ball/Dip that is super easy to whip up.
We also served some Raspberry Iced Brownies, Fool’s Toffee, Chewy Noels, and the one snack option that kept people coming back to our table over and over again, the Potato Chip Cookies.
Sounds like a ridiculous ingredient combination, but the cookies are the perfect blend of sweet and salty.
They are made, literally, with crushed up potato chips.
But taste nothing like eating an actual potato chip.
Young ladies, old ladies, middle aged ladies, and even some men- all kept coming back to ask us which River Road Recipes cookbook the Potato Chip Cookies were contained in.
And if we’re being honest, Michelle and I snacked on quite a few as we manned our cookbook table.
The cookies are featured in River Road Recipes II, Pg. 210 and can be purchased here.
Because we’re friends, and because I got busy in our booth and forgot to take any photos of them over the weekend- I recreated and photographed them just for you.
I mean, if you can’t come physically visit me at our booth it’s the least I could do.
Potato Chip Cookies
- 2 cups butter
- 1 c. sugar
- 3 c. flour
- 2 tsp vanilla
- 1 1/2 c crushed potato chips
- confectioners sugar for dusting
- Beat butter until light and fluffy. Add sugar and beat well. Add vanilla and flour gradually. Crush potato chips with your hand and them last. Drop from teaspoon onto cookie sheets. Bake in a 350 degree oven unit slightly brown. Sprinkle with confectioners' sugar. Keep covered in an airtight container.
The first printing of the River Road Recipes II cookbook occurred in 1976.
It’s crazy to think that back before I was even born, someone was crunching up potato chips in her kitchen turning them into cookies.
Mrs. Guillory (the recipe author) was one smart cookie!