Jennifer's Mexican & Fruit Tart 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.

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!!!

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.

Sara's Recipes: Chicken Cordon Bleu & Panna Cotta

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

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

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!

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)