The last hoorah of Mardi Gras is upon us. What are you going to do with all the moonpies you have collected? Could you perhaps make them into something to serve this weekend, prior to Ash Wednesday? After some intense research I came upon some recipes beyond heating up a pie in the microwave and topping it with ice cream. That is easiest and tasty.

For a while, according to Stephen Toomey of Toomey’s Mardi Gras, there were not enough chocolate moonpies coming in. “Mardi Gras is so personal, people buy what they like and banana is very popular,” he explained.

Well, for those who have yet to parade, I either watch in the parking lot next to the Bike Shop, or just before the handicapped section across from St. Francis Place. I want the real, large-sized Chattanooga vanilla and chocolate. So, make sure you buy some. I have been overloaded with beads; it is almost like we are becoming New Orleans with all the beads being thrown. Anyhow, I love good moonpies. I love banana pies, but man cannot live by banana alone.

Stephen’s wife Betsy, who dutifully helps out at the store during Mardi Gras, says she eats a vanilla moonpie everyday with her coffee. “They are only 228 calories with little fat, so you really could afford to eat one every day,” Betsy explained.

But what should you do with all of them, so as not to waste? These recipes are for mostly for chocolate – I hope you catch some to indulge in these creations.

MoonPie Bienville

Serves 12

12 moonpies, crumbled (chocolate, vanilla or banana)

1 large box vanilla instant pudding

1 1/2 cups milk

1 8-ounce package cream cheese, softened

1 12-ounce whipped cream or French vanilla Cool Whip

1 cup nuts, chopped

2 bananas, chopped (optional)

Place crumbled moonpies on bottom of large casserole or trifle bowl. Mix pudding mix made to directions but using 1 1//2 cups milk instead of 1 as recommended on pudding package. Fold in cream cheese and whipped cream and spread on top of moonpie mixture. Sprinkle nuts over the cream. Layer the remaining ingredients, adding sliced bananas, if desired. Melted chocolate may be drizzled over top of finished dish for extra flavoring. Refrigerate until time to serve.

MoonPie Brownies recipe

3 Moon Pies (any flavor)

1 box brownie mix

Spray the bottom of a 13×9-inch glass baking dish with nonstick cooking spray. Line the bottom of the dish with chopped moonpies.

Prepare brownie batter as directed on box. Pour brownie mix on top of the moon pies. Bake according to brownie mix directions.

MoonPie Cheesecake recipe

Serves 12

One-and-three-fourth cups graham cracker crumbs

1 cup granulated sugar, divided

One third cup butter or margarine, melted

24 ounces cream cheese, softened

four eggs

1 cup dairy sour cream

1 teaspoon vanilla extract

MoonPies to fit in spring form pan

Mix graham cracker crumbs, 1/4 cup of the sugar and margarine. Press onto bottom and 2 inches up side of 9-inch spring form pan; set aside.

Beat cream cheese and remaining 3/4 cup sugar in small bowl with electric mixer at medium speed until creamy. Add eggs, sour cream and vanilla extract; mix until well blended. Arrange pies on crust; top with batter. Bake at 350 degrees F for 1 hour or until set.

Turn oven off; open door slightly. Allow cheesecake to sit in oven for 1 hour. Remove from oven; cool on wire rack at room temperature. Refrigerate at least 4 hours.

Garnish with fresh strawberries, if desired.

Sushi on Wednesdays

Soon, if not already, the Water Table on Airport Boulevard at the Loop will be serving sushi on Wednesday evenings. Located in the same block as the Double Olive, their lunches are fantastic – especially the seared tuna wrap, the Santa Fe Chicken wrap, any of the salads and a good muffaletta.

Chef change at 615

615 was recently sold and is under new management. The new operators have decided to take a new direction, letting the head chef go. No word on his replacement and I have yet to eat there since the turnover. I will attempt to keep up with the changes there, although I hear much is happening.

Tijuana Flats Closes

Try as I might to encourage people to dine at Tijuana Flats at Catherine and Government Streets, the funky Mexican restaurant has closed. It appears a personal tragedy was the final straw, as a sign on the door said the owner had died.

I’m sorry to see the restaurant go, as we again have no Mexican near downtown.

Incredible duck at Lakewood

Lakewood Golf Club, part of the Grand Hotel complex, has some fantastic eats. I eyed the smoked duck penne pasta immediately and was told it is fast becoming popular. This is the best duck I have ever tasted, even better than what I had in Paris. It truly was like cutting into butter – cooked perfectly medium rare in a light cheese sauce with portabella mushrooms and peppers. Most definitely worth the drive – and wear something decent, because there is a sign banning denim!

Kinnon Phillips is Lagniappe cuisine editor. Contact him at kphillips@lagniappemobile.com.

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