NEW ORLEANS — Over the course of its 300-year history, New Orleans’ cuisine has been one of its greatest gifts to the world. Now, as we celebrate the city’s 300th birthday and WWL-TV’s 60th anniversary, our gift to you is a free e-cookbook, with 'Family Favorite' recipes.

Click here to download the free "Family Favorites" cookbook

This cookbook series celebrates New Orleans’ family favorites recipes, to coincide with the city’s tricentennial. What better way to commemorate 300 years of life in the city we love than by celebrating the thing that truly unites us all: food.

Nutella Popsicles

Ingredients

1 cup whipped cream

1/2 cup milk

1/4 cup Nutella

Directions

In a medium bowl, whisk together whipped cream, milk and Nutella until combined.

Pour mixture into six Dixie Cups.

Top each with a small square of tin foil to cover cup. Using a knife, slice a small slit in the middle of each.

Place a wooden popsicle stick in each slit and freeze until firm, 3 hours.

When ready to serve, snip off a bit of the cup and peel it off the popsicle.

 

Nutella Pie (no bake)

Ingredients

30 Oreo cookies with filling, finely crushed

6 Tbsp. butter, melted

One 13-ounce jar Nutella

One 8-ounce package cream cheese, at room temperature

One 8-ounce container whipped cream, thawed

Directions

Crust: In a medium bowl, stir the crushed cookies with the melted butter. Press it into the bottom and up the sides of a 9-inch pie plate. Stick it in the freezer while you prepare the filling.

Filling: In a medium bowl, combine the Nutella and cream cheese. Beat until well combined and smooth. Stir in the whipped cream until combined well. Scrape the filling into the frozen pie crust and smooth the top. Refrigerate 4 hours (or overnight) before serving.

Nutella Stuffed Oatmeal Bars

Ingredients

10 tablespoons unsalted butter melted

2/3 cup light brown sugar packed

2 teaspoons pure vanilla extract

1 cup all-purpose flour

1 cup old fashioned rolled oats

3/4 teaspoon baking soda

1/8 teaspoon salt

2/3 cup Nutella chocolate hazelnut spread

1/3 cup semisweet or bittersweet chocolate chips

Sea salt optional

Directions

Preheat oven to 350 degrees. Line an 8x8 square pan with parchment paper and spray with nonstick spray. Set aside.

In a large bowl, combine melted butter, brown sugar, and vanilla.

In a separate bowl, combine the flour, oats, baking soda, and salt. Add the dry ingredients to the wet ingredients and stir to combine.

Place a little more than half of the oat mixture into the bottom of the prepared pan. Press the mixture into an even, flat layer. Bake for 10 minutes.

Remove from the oven and immediately add the Nutella. Since the crust will be soft, you don't want to spread too vigorouslyThe heat from the crust will melt the Nutella slightly, which will make it easier to spread. Sprinkle Nutella layer with chocolate chips. Crumble the remaining oat mixture evenly over the top of the chocolate.

Bake for 14-16 minutes, until the top is set and golden brown. Immediately sprinkle the top of the bars with sea salt. Place the pan on a wire rack to cool. The longer these cool, the more set the filling will be. Do not cut them while they are hot because the chocolate will ooze out.

Watch Chef Kevin Belton every Tuesday morning on Eyewitness Morning News on WWL-TV and WUPL.