Tonight we are going with friends to the 11th Annual Casey Ann Hohman Trivia Night at St. Louis University. Of course, everyone brings snacks to enjoy while we play. I am bringing our perennial favorite mini sandwiches:
King’s Hawaiian Ham and Swiss Sliders
For a sweet snack I am making Paula Deen’s Pecan Pie Bars. I saw her magazine in the checkout lane at the grocery store and picked it up for the cover recipe, an Apple Cream Cheese Swirl Bundt Cake . It looks like a wonderful Fall dessert that I’d like to try, but the Pecan Pie Bars were also in this edition. I blind baked the crust and used the last of my Louisiana Norris’ Cane Syrup to make the filling. We’re heading to Florida on vacation in a couple of weeks and I’ll need to replenish my stock!
Some Enchanted Eating 