Bunko Mamas

December Bunko: Ugly Sweater Party!

2012-01-12T22:32:00.000-08:00

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.

Stacia's Skinny Recipes

2011-11-12T01:41:00.001-08:00

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!

Halloween Bunko!

2011-10-29T00:57:00.000-07:00

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.

Jennifer's Recipes: September Bunko!

2011-09-09T23:13:00.000-07:00

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.

Bunko Moved to Shannon's!

2011-08-07T19:16:00.000-07:00

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!!!

Molly's Turkey Ranch Sandwiches & Scotcharoos

2011-07-10T18:02:00.000-07:00

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.

Sara's Recipes

2011-06-06T17:09:00.000-07:00

Sara hosted in June, and served a delicious meal. Here are her recipes:

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.

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. 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)

Rochelle's Fiesta Salad & Red Velvet Cake Balls

2011-06-06T16:55:00.000-07:00

Rochelle hosted Bunco in April and made a delicious Mexican feast for us. Sorry that I'm getting the recipes to you late, but here they are:

Fiesta Salad- Yields 4 servings

1 15-oz can black beans, drained and rinsed

1 15-oz can corn kernels, drained and rinsed

1 small purple onion, chopped

1 pint cherry tomatoes, sliced in half

1 red bell pepper, seeded and chopped

1-2 jalapenos, seeded and minced

1/4 cup cilantro

1/2 Tbsp cumin

salt and pepper

red wine vinaigrette, about 8 oz

Combine ingredients in medium bowl. Refrigerate 1 hour to marinate.

Red Velvet Cake Balls

1 box red velvet cake mix (cook as directed on box for 13 X 9 cake)
1 can cream cheese frosting (16 oz.)
1 package chocolate bark (regular or white chocolate)
wax paper

1. After cake is cooked and cooled completely, crumble into large bowl.
2. Mix thoroughly with 1 can cream cheese frosting. (It may be easier to use fingers to mix together, but be warned it will get messy.)
3. Roll mixture into quarter size balls and lay on cookie sheet. (Should make 45-50. You can get even more if you use a mini ice cream scooper, but I like to hand roll them.)
4. Chill for several hours. (You can speed this up by putting in the freezer.)
5. Melt chocolate in microwave per directions on package.
6. Roll balls in chocolate and lay on wax paper until firm. (Use a spoon to dip and roll in chocolate and then tap off extra.)
I also only melt a few pieces of chocolate bark at a time because it starts to cool and thicken. It’s easier to work with when it’s hot.

You can make this with any combo of cake mix & frosting !

2011 Hostess List

2011-05-15T01:48:00.000-07:00

January- Shannon
February- Alesha
March- Cassi
April- Rochelle
May- Sarah
June- Sara
July- Molly
August- Tina
September- Jennifer
October- Leslie
November- Stacia
December- Jaime

St. Patrick's Day Bunko!

2011-03-31T23:05:00.000-07:00

Unfortunately, Cassi forgot to take photos at her St. Patrick's Day Bunko Fest. But if you'd like to reminisce, here are the green/Irish recipes for you:

Green salad: spinach, fresh greens, and diced cucumbers, green peppers, broccoli, and sugar snap peas with green dressing (Just mix in some pureed spinach!)

Amazingly Easy Irish Soda Bread: Click here for recipe from Allrecipes.com

The Stinking Rose's Famous Garlic Rose Relish: Click here for recipe from the Stinking Rose

Quick Chicken Lasagna: Click here for recipe from Darigold (note: I used 1lb chicken, fresh spinach and chicken raviolis, and pureed raw spinach into the sauce to make it green)

Green punch: 1 2-liter bottle of Ginger Ale, 1 46-oz can of pineapple juice, and 1 tub of lime sherbet

Green Cupcakes: Click here for recipe from Green Lite Bites

Pistachio Thumbprint Cookies: Click here for recipe from Taste of Home (note: I used finely chopped almonds instead of pecans)

Current List of Permanent Players

2010-12-27T14:38:00.000-08:00

Shannon Crain
Kaylee Crain
Molly Phair
Jaime Olsen
Cassi Stevens
Sarah Crye
Sara Davis
Rochelle Saunders
Jen Springstead
Tina Spriggs
Alesha Earnest

Shannon Crain will hostess in January and we will make a new hostess list for the year of 2011 that night!

Salmon Alfredo Rotini

2010-12-27T14:37:00.000-08:00

Here's Cassi's Salmon Alfredo Rotini recipe from hosting Bunko this month!

Salmon Alfredo Rotini

1 13.25-oz box whole wheat rotini
15 oz jar sun-dried tomato Alfredo sauce (I use Classico)
1 3.5-oz package sun dried tomatoes, julienne sliced
1 lb wild salmon (I use frozen wild Alaskan)
1 6oz package shredded Parmesan
white vinegar, lemon juice, basil, oregano

Thaw salmon, then place in a glass baking dish. Cover bottom of dish with equal parts vinegar and lemon juice (add more if you like it tangy). Generously cover both sides of fish with equal parts dried basil & oregano.Cover dish and marinate in refrigerator approximately 1 hour (flip fish at half hour). Bake at 425F for approximately 20 minutes, or until fish shreds easily with a fork. While fish is baking, cook pasta and warm sauce on stove. When fish is cooked, shred with a fork. Mix drained pasta, fish, sauce, dried tomatoes, and about 3/4 of the bag of Parmesan. Stir well, then serve with extra Parmesan sprinkled on top.

December Bunko Pictures!

2010-12-27T14:32:00.001-08:00

Here we are ladies! What a great night of Bunko! Thanks for hostessing Cassi, it was AWESOME! And I'm not just saying that because I won a sweet prize!

Excited to have some new players! I think we have a great group of girls to head into the new year!

Molly and Jaime with their newly acquired scarves.

Molly, Jaime and Cassi, the top three bunko winners! Woowoo! Who will it be next month? Shannon Crain is the hostess and she always throws a pretty spectacular party! Don't forget to get your own sub if you can't make it. At some point, a new list of subs will be placed on this blog.

2010 Hostess List

2010-01-12T14:02:00.000-08:00

January Shannon Crain
February Kristy Smith
March Jaime Olsen
April Kelda Frazier
May Sara Davis
June Julie McDonald
July Lyn Mortenson
August Molly Phair
Sept Jamie McLaws
October Stacy Atkins
Nov Darla Clark
Dec Sherry Fields

January Bunko

2009-01-27T21:10:00.000-08:00

Nicole won AGAIN!

December Bunko!!!

2008-12-28T22:13:00.000-08:00

We had 2 Bunko virgins this night!

Jaime's French Toast Bake

2008-12-10T11:19:00.000-08:00

16 slices firm bread

cinnamon and sugar, mixed
4 oz cream cheese
1 stick butter
1 C brown sugar
1/4 C maple syrup

6 large eggs
1 3/4 C milk
1 tsp vanilla
1/2 tsp cream of tarter

Toppings:

sour cream
berries

Spoon cinnamon and sugar mix generously on top of 8 slices of bread. Cut cream cheese into pieces and space evenly on top of bread slices. Top with remaining 8 pieces of bread to form a sandwich and cut diagonally. In 11x17 pan (cookie sheet), combine brown sugar, butter, and maple syrup, then place in a 350 F oven and let bake until bubbling (I have cooked this mix on the stove top and it works well too). Place your sandwiches in the pan. Mix eggs, milk, vanilla and cream of tarter and pour over the bread. Let sit for at least 45 minutes (can sit overnight in fridge) then bake in the 350 F oven for 30-40 minutes, till the top gets golden brown. Serve with dollops of sour cream and berries.

November Bunko!

2008-12-07T20:48:00.001-08:00

Bunko in November was a blast. We had excellent food by Jaime who graciously hosted at the last second. Her french toast was to die for. The recipe is a must Jaime!

Molly was the winner of the most bunkos! This kinda ticked off Nicole, but she'll get over it. Alli was a sub again this month and she is always a blast.

Jamie McClaws and Jodi Johnson were also a subs this month. What a riot! We all had a blast, but I think we may have permanently messed up Jamie! That's a very cute picture! She was showing off her twilight shirt because after bunko, several of us went to go and see the midnight showing of twilight. It was quite the night.

Some more bunko women. Can't wait until December!

October Bunko!

2008-10-20T16:22:00.000-07:00

High Scorin' lady, NICOLE SPENDLOVE! She won most bunkos with a whopping 12 bunkos. She was definitely rolling lucky that night. Good job Nicole. So proud to call you friend. The prizes were, of course, stampin' up stuff because I (Molly) was the hostess.
Sara, Lynie, Darla and Rose looking darling for the camera.
Julie!!!!!!
This is a picture of our virgin bunko gal Sherry until last night when she got her first bunko. You should have heard her hollering. The first time is always the best.

Sherry with hostess Molly. We had spaghetti casserole, rolls, salad and lots of chocolate. Put that together with a bunch of crazy girls hollerin' over some dice. Does it get any better?

Pizza Spaghetti Casserole

2008-10-20T14:45:00.000-07:00

Some people said they wanted the recipe for the Pizza Spaghetti Casserole so here it is ladies. Enjoy!

12 oz. spaghetti
1 lb. ground beef or sausage
2 oz. turkey pepperoni slices
1 jar tomato-and-basil pasta sauce (I used my own homemade spaghetti sauce)
1/4 grated parmesan cheese
1 pkg. shredded Italian three-cheese blend

Cook spaghetti, drain well and place in a lightly greased 13X9 baking dish. Brown hamburger, drain and set aside. Add pepperoni and cook over medium heat for 4 minutes or until slightly crisp. Top spaghetti in baking dish with hamburger, and then pour pasta sauce over. Arrange half of the pepperoni evenly over pasta sauce. Sprinkle evenly with cheese. Arrange remaining half of pepperoni on top. Cover with aluminum foil and bake at 350 for 30 minutes. Remove foil and bake for 10 more minutes. Serves 6.

September Bunko!

2008-09-16T23:20:00.000-07:00