January 2006 Supper Club
Date: Thursday, January 12, 2006
Location: Sweetnick's House
Theme: Brunch Dishes
Also: Belated Gift Exchange (Limit: $20-25)
Location: Sweetnick's House
Theme: Brunch Dishes
Also: Belated Gift Exchange (Limit: $20-25)
December 2005 Recipes
December 2005 Supper Club
Date: Thursday, December 8, 2005
Location: Nan's House
Theme: Summer in December
Also: Gift Exchange (Limit: $20-25)
Location: Nan's House
Theme: Summer in December
Also: Gift Exchange (Limit: $20-25)
November 2005 Recipes
Barbara's Watch Hill Sour Cream Coffee Cake
Carrot Spritzer
Coconut Chicken Bites
Cranberry Cheese Spread
Dilled Potato and Pickled Cucumber Salad
Hot Cider Rum Punch
Indian Spinach and Chick Peas
Orange and Cinnamon-Crusted Pecans
Penne with Pistachios, Asparagus and Cream
Pumpkin Pancakes with Root Beer Syrup and Cinnamon Cream
Spinach, Artichoke and Bacon Dip with Crispy Pitas
White Chocolate Fudge
Carrot Spritzer
Coconut Chicken Bites
Cranberry Cheese Spread
Dilled Potato and Pickled Cucumber Salad
Hot Cider Rum Punch
Indian Spinach and Chick Peas
Orange and Cinnamon-Crusted Pecans
Penne with Pistachios, Asparagus and Cream
Pumpkin Pancakes with Root Beer Syrup and Cinnamon Cream
Spinach, Artichoke and Bacon Dip with Crispy Pitas
White Chocolate Fudge
October 2005 Recipes
November 2005 Supper Club
Date: Thursday, November 10, 2005
Location: Julie's House
Theme: Something with Cinnamon
Location: Julie's House
Theme: Something with Cinnamon
September Recipes (Part 1)
Mini Pumpkin Tarts
3 packages (15 tarts each) prebaked frozen mini pastry shells (we used Athens Mini Fillo Shells)
1 can (15 oz.) pumpkin
2 cups (plus extra for garnish) frozen whipped topping, thawed
1 teaspoon (plus extra for garnish) pumpkin pie spice
1 package (3.4 oz.) cheesecake flavored instant pudding and pie filling
mint leaves (for garnish)
Remove shells from freezer and let thaw for 15 minutes. In the meantime, combine pumpkin, whipped topping, and pumpkin pie spice in a medium bowl, whisking until smooth. Add the pudding mix and whisk until smooth & thick. Spoon about 1 tbsp of filling into each of the shells (you can also pipe the filling with a pastry bag or a plastic sandwich bag with one corner snipped off), then top the tarts with whipped topping, a sprinkle of pumpkin pie spice, and a mint leaf.
Makes 45 tarts.
Description:
"very pretty and easy dessert"
Source:
"Family Fun Magazine, October 2005"
Julie's Notes: I couldn't find cheesecake pudding, so I used banana cream. Probably not the best choice. Cheesecake or vanilla would be much better.
STUFFED GARLIC BREAD
1 unsliced loaf french bread
6 T. butter
1 whole head of fresh garlic -- peeled and chopped fine
7 t. sesame seeds
1/4 c. parmesan cheese -- grated
1 1/2 c. sour cream
2 C. monterey jack cheese -- cut into 1" cubes
2 t. lemon pepper
2 t. parsley
2 c. chopped artichoke hearts
Cut loaf in half lengthwise. Tear out soft center of bread in chunks, leaving crust intact. Put crust shells on a foil covered cookie sheet, crust sides down. Melt butter in a large skillet, stir in garlic and sesame seeds. Cook for 1-2 minutes on medium heat (don't burn the garlic!). Stir in torn bread chunks, and cook until golden brown and butter has been absorbed. Remove from heat. In a very large bowl combine sour cream, jack cheese, parmesan, parsley and lemon pepper. Stir in artichoke hearts and toasted bread (garlic bits too!). Mix well and spoon back into bread shells. Lay them both crustside down on the foil covered sheet, and put a sheet of foil over the top (it just has to be over the top...doesn't need to be wrapped), then bake at 350 for 20 minutes. Remove foil and bake for an additional 10 minutes uncovered. Let rest 5-8 minutes before cutting.
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NOTES : This recipe was posted by Peggy/OR over at Gail's Recipe Swap. It got rave reviews.
Red Radish Salad
Recipe courtesy Rachael Ray
Prep Time: 10 minutes
Yield: 4 servings
User Rating: 5 stars
2 teaspoons sugar
1 lemon, juiced
1/2 cup sour cream
8 red radishes, thinly sliced
2 Delicious apples, quartered cored and thinly sliced
1/2 European seedless cucumber, thinly sliced
2 tablespoons chopped fresh dill
Salt and black pepper
Combine sugar, lemon juice, and sour cream in a medium bowl with a fork. Add radishes, apple, and cucumber. Turn vegetables and fruit in dressing to coat. Season with dill, salt, and pepper, toss again; serve.
3 packages (15 tarts each) prebaked frozen mini pastry shells (we used Athens Mini Fillo Shells)
1 can (15 oz.) pumpkin
2 cups (plus extra for garnish) frozen whipped topping, thawed
1 teaspoon (plus extra for garnish) pumpkin pie spice
1 package (3.4 oz.) cheesecake flavored instant pudding and pie filling
mint leaves (for garnish)
Remove shells from freezer and let thaw for 15 minutes. In the meantime, combine pumpkin, whipped topping, and pumpkin pie spice in a medium bowl, whisking until smooth. Add the pudding mix and whisk until smooth & thick. Spoon about 1 tbsp of filling into each of the shells (you can also pipe the filling with a pastry bag or a plastic sandwich bag with one corner snipped off), then top the tarts with whipped topping, a sprinkle of pumpkin pie spice, and a mint leaf.
Makes 45 tarts.
Description:
"very pretty and easy dessert"
Source:
"Family Fun Magazine, October 2005"
Julie's Notes: I couldn't find cheesecake pudding, so I used banana cream. Probably not the best choice. Cheesecake or vanilla would be much better.
STUFFED GARLIC BREAD
1 unsliced loaf french bread
6 T. butter
1 whole head of fresh garlic -- peeled and chopped fine
7 t. sesame seeds
1/4 c. parmesan cheese -- grated
1 1/2 c. sour cream
2 C. monterey jack cheese -- cut into 1" cubes
2 t. lemon pepper
2 t. parsley
2 c. chopped artichoke hearts
Cut loaf in half lengthwise. Tear out soft center of bread in chunks, leaving crust intact. Put crust shells on a foil covered cookie sheet, crust sides down. Melt butter in a large skillet, stir in garlic and sesame seeds. Cook for 1-2 minutes on medium heat (don't burn the garlic!). Stir in torn bread chunks, and cook until golden brown and butter has been absorbed. Remove from heat. In a very large bowl combine sour cream, jack cheese, parmesan, parsley and lemon pepper. Stir in artichoke hearts and toasted bread (garlic bits too!). Mix well and spoon back into bread shells. Lay them both crustside down on the foil covered sheet, and put a sheet of foil over the top (it just has to be over the top...doesn't need to be wrapped), then bake at 350 for 20 minutes. Remove foil and bake for an additional 10 minutes uncovered. Let rest 5-8 minutes before cutting.
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NOTES : This recipe was posted by Peggy/OR over at Gail's Recipe Swap. It got rave reviews.
Red Radish Salad
Recipe courtesy Rachael Ray
Prep Time: 10 minutes
Yield: 4 servings
User Rating: 5 stars
2 teaspoons sugar
1 lemon, juiced
1/2 cup sour cream
8 red radishes, thinly sliced
2 Delicious apples, quartered cored and thinly sliced
1/2 European seedless cucumber, thinly sliced
2 tablespoons chopped fresh dill
Salt and black pepper
Combine sugar, lemon juice, and sour cream in a medium bowl with a fork. Add radishes, apple, and cucumber. Turn vegetables and fruit in dressing to coat. Season with dill, salt, and pepper, toss again; serve.
October 2005
Date: Tuesday, October 18, 2005
Location: Letty's House
Theme: Cooking with Alcohol
Location: Letty's House
Theme: Cooking with Alcohol
