Jaime went all out for her ugly sweater party, including making a fabulous meal AND ugly-sweater brooches for us to wear. Check out the pictures on her blog here!
Here are her recipes!
Bloomin' Onion Bread: Click here
Healthy Spinach Lasagne Rolls: Click here
And here are the soup recipes that she made for Sarah's shower:
Taco Soup:
Cook 1lb hamburger like you would if you were making taco's w/ a packed of taco seasoning.
When done and drained combine it with 1 can corn, 1 can black beans
(drained), 1 can diced tomatoes in a pot. I add a half cup or so of
water cause I like it to be a little thinner. When it is all stirred
together and heated throughout, serve on a bed of tortilla chips and top
with sour cream, and cheese.
January 12, 2012
November 12, 2011
Stacia's Skinny Recipes
Stacia hosted November Bunko. We got fabulous prizes from Pampered Chef, and enjoyed some yummy and healthy treats. Her recipes are below!
Skinny Taco Dip
| 8 oz low fat cream cheese | |
| 1 cup(s) Nonfat, plain Greek yogurt | |
| 3 Tbsp reduced-sodium taco seasoning | |
| 2 cup(s) Iceberg lettuce | |
| 2 large tomato(es) | |
| 1 cup(s) low-fat shredded cheddar cheese | |
| 2 1/4 oz olive(s) | |
| 16 oz pico de gallo |
In a large bowl combine cream cheese, yogurt, salsa and taco seasoning and mix well with an electric mixer. Spread on the bottom of a large shallow glass dish. Top with shredded lettuce, tomatoes, shredded cheese and black olives. Serve with baked tortilla chips. I used my Homemade salsa instead of Pico de gallo.
Lemon Cheesecake Yogurt Cups: Click HERE!
October 29, 2011
Halloween Bunko!
Leslie went all out for October's Halloween Bunko! She had some amazing hand-carved pumpkins, creepy pictures that followed you around the room, and we played by candlelight :) Everyone came dressed up, and we all had fun!
She also made a fabulous fall meal. Here are the recipes you've been waiting for!
Pumpkin Fruit Dip: Click here.
Tri-Tip Roast
The meat is the marinated tri-tip roast from Dick Howards. I cooked it at 450 for 10-12 minutes then turned it down to 325 for about 30 min. For medium rare, you want the meat thermometer to read 130 degrees. Then take it out and let it sit for about 10 minutes..the temp will rise 10 degrees.
Roasted Autumn Vegetables with Olive Relish
1 1/2 lbs medium carrots (around 8)
1 1/2 lbs medium parsnips (around 6)
8 shallots. If large than halve.
1/4 cup extra virgin olive oil
salt and pepper to taste
Olive-Herb Relish (recipe follows)
You can peel the carrots and parsnips. I didn't. I washed them and cut them to all the same size. Preheat oven to 450 degrees with the racks in the upper and lower thirds. In a large bowl, toss all vegetables with olive oil and season with salt and pepper. Divide mixture between two rimmed cookie sheets in single layer. Roast, turning sheets from front to back twice during cooking time and rotating from top to bottom once, until vegetables are golden brown and tender about, 35 minutes. Remove shallots if they cook too quickly. Transfer hot vegetables to a bowl and toss with Olive Relish and serve.
Olive Herb Relish
20 green olives, pitted and coarsely chopped (I used Fred Meyer brand with pimentos)
1 cup coarsely chopped fresh parsley
1/2 cup extra virgin olive oil
2 TB white wine vinegar
salt and pepper to taste
2 TB coarsely chopped fresh mint (I did not use this in the veggies we had that night- it sounded weird to me)
Mix all ingredients EXCEPT mint. Put in air tight container. Can be refrigerated up to a week ( I made mine that morning and let the flavors meld.) Bring to room temp and stir in mint right before tossing in autumn vegetables. Again I did not put mint in the relish..it sounded weird..if someone does let me know how it tastes.
Cheesy Garlic Dip
2 tsps O Taste and See "Simply Garlic Pesto" (You find this in the produce section at Sherms, by the garlic. Get the green pesto. The white stuff is pesto with monterey jack cheese in it. This is the secret to the amazing flavor of this dip.)
1 cup sour cream
1 cup mayonnaise
2 cups grated white cheddar (You can use any cheese really, but the white cheddar gives the best flavor in my opinion.)
In saucepan mix sour cream, mayo and Simply Garlic Pesto until heated through and smooth. Add grated cheese until smooth. Serve with bread (Warm torn french bread is amazing!), toasted baguettes, crackers, veggies, potatoes..pretty much anything, I toasted baguettes one time, added a thinly sliced piece of steak and drizzled the cheese sauce on top..yum! Also the pesto is really great to use in anything you want garlicky. Spaghetti sauce, in butter for garlic bread, etc.
Rich Chocolate Tart
1 1/2 cups of crushed guingersnaps
6 tbs butter
3 Tbs powdered sugar
1 1/4 cups heavy cream
15 oz bittersweet chocolate (can also use semi-sweet. I used bittersweet)
1 tsp vanilla extract
Preheat oven to 350 degrees. Stir first three ingredients. firmly press on bottom and sides of 9 inch tart pan (I used spring form) Bake 8-9 minutes or until fragrant. Cool on wire rack (in pan) for 30 minutes. Bring cream to a boil over medium high heat. Process chocolate in food processor or blender till finely ground. With Processor running, pour hot cream and vanilla down the food chute in steady stream till smooth. Scrape sides as needed. Pour mixture into cooled crust. Chilled, uncovered, 3 hours. Garnish if desired.
September 9, 2011
Jennifer's Recipes: September Bunko!
Jennifer made a fabulous Mexican feast with a fancy fruit tart for us this month and it was delicious! Her recipes are below:
Mexican Layered Dip
20 oz refried beans
16 oz guacamole
16 oz sour cream
6 oz bacon, cooked and crumbled
1 large tomato, diced
1 can olives, sliced
1/2 package taco seasoning mix
3 green onions, sliced
8 oz colby-jack cheese, grated
1 bag tortilla chips
In a 9x13" pan, put down a layer of refried beans. Follow with a layer of guacamole, then a layer of sour cream. Sprinkle taco seasoning mix over sour cream. Cut and fry bacon, drain and put on top of sour cream and seasoning mix. Dice tomato and sprinkle over bacon. Top with sliced olives, then sliced green onion. Top with grated cheese. Chill and serve with chips.
Green Chicken Enchiladas
1 18-oz package flour tortillas
1 cup cheddar, grated
2 cups monterey jack, grated
2 cups cooked, cubed chicken
1/2 medium onion, chopped
1/2 cup sliced black olives
1 1/2 cups sour cream
2 tbsp parsley, chopped
3/4 tsp freshly-ground pepper
Sauce:
2 tbsp butter
2 tbsp all-purpose flour
1/2 cup milk mixed with 1 small can of cream of chicken soup
1 1/2 cups chicken broth
2 small cans green enchilada sauce
1 10-oz package frozen spinach, cooked, drained, and coarsely chopped
2/3 cup sour cream
4 tbsp green chilies, chopped OR 1 small can green chilies
1/2 medium onion, chopped
1 clove garlic, minced
3/4 tsp cumin
Garnish:
Additional shredded cheese, lime slices, and tomato slices
Preheat oven to 350 F. In large bowl, mix cheeses, chicken, onion, olives, sour cream, parsley, and pepper. Set aside. In sauté pan, heat butter over low heat. Add flour and cook a few minutes, stirring constantly. Stir in milk / soup mix and 1/2 cup of the chicken broth. Bring to a boil; while stirring, boil for 1 minute. Add remaining chicken broth, cook, and stir until hot and thickened. Add green enchilada sauce, spinach, sour cream, green chilies, onion, garlic, and cumin. Dip each tortilla into sauce, coating both sides. Spoon 1/4 cup filling onto each tortilla and roll it up. Place seam-side down in un-greased 9x13" baking dish. Pour remaining sauce over enchiladas and bake at 350 F for 20 minutes, until bubbly. Garnish with shredded cheese, lime, and tomato slices.
White Chocolate Fruit Tart
3/4 cup butter, softened
1/2 cup confectioner's sugar
1 1/2 cups all purpose flour
Filling:
1 10-12-oz package vanilla or white chips, melted
1/4 cup heavy whipping cream
1 8-oz package of cream cheese, softened
1 20-oz can pineapple chunks, undrained
1 pint fresh strawberries, sliced
1 11-oz can mandarin oranges, drained
2 kiwifruit, peeled and sliced
1 small package raspberries
1 small package blueberries
Glaze:
2 tbsp sugar
2 tsp cornstarch
1/2 tsp lemon juice
In a mixing bowl, cream butter and sugar. Gradually add flour; mix well. Press into an ungreased 11" tart pan or 12" pizza pan with sides. Bake at 300 F for 25-30 minutes or till lightly browned. Cool. In a mixing bowl, beat chips and heavy cream. Add cream cheese and beat till smooth. Spread over crust. Chill for 30 minutes. Drain pineapple, reserving 1/2 cup juice; set juice aside. Arrange berries, pineapple, oranges, and kiwi over filling. In saucepan, combine glaze sugar, cornstarch, lemon juice, and reserved pineapple juice. Bring to boil over medium heat. Boil for 2 minutes or until thickened, stirring constantly. Cool; brush over fruit. Chill 1 hour before serving. Store in refrigerator.
Mexican Layered Dip
20 oz refried beans
16 oz guacamole
16 oz sour cream
6 oz bacon, cooked and crumbled
1 large tomato, diced
1 can olives, sliced
1/2 package taco seasoning mix
3 green onions, sliced
8 oz colby-jack cheese, grated
1 bag tortilla chips
In a 9x13" pan, put down a layer of refried beans. Follow with a layer of guacamole, then a layer of sour cream. Sprinkle taco seasoning mix over sour cream. Cut and fry bacon, drain and put on top of sour cream and seasoning mix. Dice tomato and sprinkle over bacon. Top with sliced olives, then sliced green onion. Top with grated cheese. Chill and serve with chips.
Green Chicken Enchiladas
1 18-oz package flour tortillas
1 cup cheddar, grated
2 cups monterey jack, grated
2 cups cooked, cubed chicken
1/2 medium onion, chopped
1/2 cup sliced black olives
1 1/2 cups sour cream
2 tbsp parsley, chopped
3/4 tsp freshly-ground pepper
Sauce:
2 tbsp butter
2 tbsp all-purpose flour
1/2 cup milk mixed with 1 small can of cream of chicken soup
1 1/2 cups chicken broth
2 small cans green enchilada sauce
1 10-oz package frozen spinach, cooked, drained, and coarsely chopped
2/3 cup sour cream
4 tbsp green chilies, chopped OR 1 small can green chilies
1/2 medium onion, chopped
1 clove garlic, minced
3/4 tsp cumin
Garnish:
Additional shredded cheese, lime slices, and tomato slices
Preheat oven to 350 F. In large bowl, mix cheeses, chicken, onion, olives, sour cream, parsley, and pepper. Set aside. In sauté pan, heat butter over low heat. Add flour and cook a few minutes, stirring constantly. Stir in milk / soup mix and 1/2 cup of the chicken broth. Bring to a boil; while stirring, boil for 1 minute. Add remaining chicken broth, cook, and stir until hot and thickened. Add green enchilada sauce, spinach, sour cream, green chilies, onion, garlic, and cumin. Dip each tortilla into sauce, coating both sides. Spoon 1/4 cup filling onto each tortilla and roll it up. Place seam-side down in un-greased 9x13" baking dish. Pour remaining sauce over enchiladas and bake at 350 F for 20 minutes, until bubbly. Garnish with shredded cheese, lime, and tomato slices.
White Chocolate Fruit Tart
3/4 cup butter, softened
1/2 cup confectioner's sugar
1 1/2 cups all purpose flour
Filling:
1 10-12-oz package vanilla or white chips, melted
1/4 cup heavy whipping cream
1 8-oz package of cream cheese, softened
1 20-oz can pineapple chunks, undrained
1 pint fresh strawberries, sliced
1 11-oz can mandarin oranges, drained
2 kiwifruit, peeled and sliced
1 small package raspberries
1 small package blueberries
Glaze:
2 tbsp sugar
2 tsp cornstarch
1/2 tsp lemon juice
In a mixing bowl, cream butter and sugar. Gradually add flour; mix well. Press into an ungreased 11" tart pan or 12" pizza pan with sides. Bake at 300 F for 25-30 minutes or till lightly browned. Cool. In a mixing bowl, beat chips and heavy cream. Add cream cheese and beat till smooth. Spread over crust. Chill for 30 minutes. Drain pineapple, reserving 1/2 cup juice; set juice aside. Arrange berries, pineapple, oranges, and kiwi over filling. In saucepan, combine glaze sugar, cornstarch, lemon juice, and reserved pineapple juice. Bring to boil over medium heat. Boil for 2 minutes or until thickened, stirring constantly. Cool; brush over fruit. Chill 1 hour before serving. Store in refrigerator.
August 7, 2011
Bunko Moved to Shannon's!
Hi Everyone!
Don't forget that this month we switched Bunko to Shannon's house. So this Thursday, August 11th, please show up at her house. Thanks for covering, Shannon!!!
Don't forget that this month we switched Bunko to Shannon's house. So this Thursday, August 11th, please show up at her house. Thanks for covering, Shannon!!!
July 10, 2011
Molly's Turkey Ranch Sandwiches & Scotcharoos
Molly hosted Bunco this month and delighted us with turkey ranch sandwiches served on sliced rolls, salad, patriotic fruit kebabs (strawberries, apples, and marshmallows stuck into a watermelon half) and yummy scotcharoos. Recipes below!
Turkey Ranch Sandwiches
1-lb thin sliced deli meat. diced into small pieces
green onions, cut up
craisins
almond slivers
ranch dressing
Combine first 4 ingredients, cover with ranch and mix well. Serve with bread or rolls!
Scotcharoos
1 cup karo syrup
1 cup sugar
1 cup peanut butter
5-6 cups rice crispies
1 cup chocolate chips
1 cup butterscotch chips
Heat karo syrup and sugar in saucepan until sugar dissolves and mixture boils. Once boiling, set aside and add peanut butter. Mix well, then add in rice crispies. Mix well again, then pour into greased 9x13 cake dish. Let it set while melting chocolate and butterscotch chips together in microwave. Molly uses an extra 1/2 cup of each type of chips. Once melted, pour on top of rice crispie mixture, spread out evenly, then refrigerate 30 minutes before serving.
Turkey Ranch Sandwiches
1-lb thin sliced deli meat. diced into small pieces
green onions, cut up
craisins
almond slivers
ranch dressing
Combine first 4 ingredients, cover with ranch and mix well. Serve with bread or rolls!
Scotcharoos
1 cup karo syrup
1 cup sugar
1 cup peanut butter
5-6 cups rice crispies
1 cup chocolate chips
1 cup butterscotch chips
Heat karo syrup and sugar in saucepan until sugar dissolves and mixture boils. Once boiling, set aside and add peanut butter. Mix well, then add in rice crispies. Mix well again, then pour into greased 9x13 cake dish. Let it set while melting chocolate and butterscotch chips together in microwave. Molly uses an extra 1/2 cup of each type of chips. Once melted, pour on top of rice crispie mixture, spread out evenly, then refrigerate 30 minutes before serving.
June 6, 2011
Sara's Recipes
Sara hosted in June, and served a delicious meal. Here are her recipes:
1. Heat the heavy cream and sugar in a saucepan or microwave. Once the sugar is dissolved, remove from heat and stir in the vanilla extract.
(If using a vanilla bean, scrape the seeds from the bean into the cream and add the bean pod. Cover, and let infuse for 30 minutes. Remove the bean then rewarm the mixture before continuing.)
2. Lightly oil eight custard cups with a neutral-tasting oil.
3. Sprinkle the gelatin over the cold water in a medium-sized bowl and let stand 5 to 10 minutes.
4. Pour the very warm Panna Cotta mixture over the gelatin and stir until the gelatin is completely dissolved.
5. Divide the Panna Cotta mixture into the prepared cups, then chill them until firm, which will take at least two hours but I let them stand at least four hours. (Judy told me American refrigerators are colder than European ones. )
If you’re pressed for time, pour the Panna Cotta mixture into wine goblets so you can serve them in the glasses, without unmolding.
6. Run a sharp knife around the edge of each Panna Cotta and unmold each onto a serving plate, and garnish as desired. (I used berries maserated with sugar and toasted almonds)
Chicken Cordon Bleu
Pound chicken breasts
Mix Parmesan Cheese, parsley, salt and pepper. Sprinkle a layer inside each breast. Layer ham and mozzarella (or swiss) cheese and roll, secure ends with toothpick. Roll in whisked egg and seasoned bread crumbs and more cheese mixture. Bake @ 350 for 30 minutes. Serve with sauce. Sauce is sour cream, cream of chicken soup, tsp lemon juice. Spoon on top.
Green Salad with Apples and Balsalmic dressing
FOR THE SUGARED PECANS:
½ cups Pecan Pieces
2 Tablespoons Granulated Sugar
FOR THE SALAD:
6 ounces, weight Baby Spinach
1 head Red Leaf Lettuce, Torn
1 whole Granny Smith Apple, Cored And Very Thinly Sliced
4 ounces, weight Crumbled Feta Or Blue Cheese
FOR THE DRESSING (this is my altered version):
1/8 cup Red Onion, Finely Chopped
1 1/2 Tablespoons Red Wine Vinegar
1 1/2 Tablespoons Balsamic Vinegar
1/4 cups Olive Oil
1 Tablespoons Granulated Sugar
1/2 clove Galic, Minced
1/8 teaspoons Salt
1/16 teaspoons Freshly Ground
Place nuts in a medium skillet with 2 tablespoons sugar. Cook over medium-high heat until nuts are coated and brown, stirring constantly, about 4 minutes; set aside.
Toss salad greens, apples and cheese.
Combine dressing ingredients in a small jar and shake vigorously. Pour over the salad just before serving.
Sprinkle with sugared nuts.
FOR THE SUGARED PECANS:
½ cups Pecan Pieces
2 Tablespoons Granulated Sugar
FOR THE SALAD:
6 ounces, weight Baby Spinach
1 head Red Leaf Lettuce, Torn
1 whole Granny Smith Apple, Cored And Very Thinly Sliced
4 ounces, weight Crumbled Feta Or Blue Cheese
FOR THE DRESSING (this is my altered version):
1/8 cup Red Onion, Finely Chopped
1 1/2 Tablespoons Red Wine Vinegar
1 1/2 Tablespoons Balsamic Vinegar
1/4 cups Olive Oil
1 Tablespoons Granulated Sugar
1/2 clove Galic, Minced
1/8 teaspoons Salt
1/16 teaspoons Freshly Ground
Place nuts in a medium skillet with 2 tablespoons sugar. Cook over medium-high heat until nuts are coated and brown, stirring constantly, about 4 minutes; set aside.
Toss salad greens, apples and cheese.
Combine dressing ingredients in a small jar and shake vigorously. Pour over the salad just before serving.
Sprinkle with sugared nuts.
Panna Cotta
4 cups (1l) heavy cream (or half-and-half)
1/2 cup (100g) sugar
2 teaspoons of vanilla extract, or 1 vanilla bean, split lengthwise
2 packets powdered gelatin (about 4 1/2 teaspoons)
6 tablespoons (90ml) cold water
1/2 cup (100g) sugar
2 teaspoons of vanilla extract, or 1 vanilla bean, split lengthwise
2 packets powdered gelatin (about 4 1/2 teaspoons)
6 tablespoons (90ml) cold water
1. Heat the heavy cream and sugar in a saucepan or microwave. Once the sugar is dissolved, remove from heat and stir in the vanilla extract.
(If using a vanilla bean, scrape the seeds from the bean into the cream and add the bean pod. Cover, and let infuse for 30 minutes. Remove the bean then rewarm the mixture before continuing.)
2. Lightly oil eight custard cups with a neutral-tasting oil.
3. Sprinkle the gelatin over the cold water in a medium-sized bowl and let stand 5 to 10 minutes.
4. Pour the very warm Panna Cotta mixture over the gelatin and stir until the gelatin is completely dissolved.
5. Divide the Panna Cotta mixture into the prepared cups, then chill them until firm, which will take at least two hours but I let them stand at least four hours. (Judy told me American refrigerators are colder than European ones. )
If you’re pressed for time, pour the Panna Cotta mixture into wine goblets so you can serve them in the glasses, without unmolding.
6. Run a sharp knife around the edge of each Panna Cotta and unmold each onto a serving plate, and garnish as desired. (I used berries maserated with sugar and toasted almonds)
Subscribe to:
Posts (Atom)
Molly 
