February

Over the polar vortex yet?? Yeah, me too. Here are few recipes: a little comforting, a little healthy, and a little hint of spring(-:



Mini chicken pot pies -- Emily



http://www.myrecipes.com/recipe/mini-chicken-pot-pies-10000001949721/


　

1 sheet frozen puff pastry dough, thawed

2 teaspoons unsalted butter

2 teaspoons olive oil
3 tablespoons all-purpose flour

2 cups 2% reduced-fat milk

2 tablespoons lemon juice

2 cups shredded leftover chicken

2 cups leftover roasted root vegetables, coarsely chopped

1/4 cup coarsely chopped fresh basil

1/2 teaspoon salt

1/4 teaspoon pepper

4 fresh sage leaves
1 large egg white, beaten





Preparation1. Preheat oven to 425°. Roll out puff pastry to 1/4-inch thick, and cut into 4 (6-inch) rounds to fit over 1-cup ovenproof bowls. Keep pastry covered and chilled.


2. Heat butter and oil in a medium saucepan over moderate heat; add flour, and cook, whisking constantly, for 1 minute. Add the milk in a slow stream while whisking constantly; bring the mixture to a simmer. Simmer for about 5 minutes or until thickened. Stir in next 6 ingredients (through pepper). Spoon mixture into ovenproof bowls. Top bowls with pastry, pressing against the outside edge of the bowls to seal. Place a sage leaf on top of pastry, and brush with egg white.


3. Bake pot pies on a baking sheet in middle of oven for 17 minutes or until pastry is golden brown. Serve hot



Kale chips--Katie

http://www.ourfifthhouse.com/2014/01/perfectly-crunchy-and-delicious-kale.html





INGREDIENTS:

Kale - washed, dried and broken by hand into chip-like pieces (don't break them up too small)

Half of a Lemon

1 Tbsp Olive Oil

1/2 Tsp Paprika

1/2 Tsp Garlic Powder

Salt

Pepper


DIRECTIONS:
Preheat the oven to 350. Line a baking sheet with foil. Once the kale is washed, dried and broken up lay your pieces on your baking sheet. Don't over crowd. Squeeze the lemon over the sheet. Lightly drizzle the olive oil over top. Shake paprika and garlic powder over the top and toss a little to make sure all the pieces are coated. Then salt and pepper, and pop them in the oven.

Bake for 10- 15 minutes - and enjoy!





　

　



Honey Ginger Lemonade--Catherine

http://gourmandeinthekitchen.com/2011/honey-ginger-lemonade-recipe/

Ingredients

For the honey ginger syrup:

• 1 cup (250ml) honey (I use wildflower honey)
• 1 cup (250ml) water (filtered or spring)
• 4oz (115g) fresh ginger root, peeled and finely grated (I use a microplane zester)

For the lemonade:

• 1 cup (250ml) fresh squeezed lemon juice, strained (about 5 large lemons)
• 3 cups (750ml) cold filtered or spring water (flat or sparkling)  
• Ice for serving
• Sliced lemons and mint sprigs for garnish (optional)

Instructions

To make the honey ginger syrup:

1. Place the honey and water in a medium saucepan, bring to a boil and simmer until honey is completely dissolved.
2. Turn off heat and add the freshly grated ginger and any juices. Cover and let steep for 30 minutes.
3. Strain syrup thorough a fine mesh sieve into a bowl, pressing hard on the ginger pulp and then discarding the solids.
4. Pour into a bottle or jar, let cool completely and then chill until cold, about 1 hour. The syrup will keep in your refrigerator for up to two weeks.

To make the lemonade:

1. Add the freshly squeezed lemon juice and the honey ginger syrup to a large pitcher.
2. Add 3 cups of cold water (more or less depending on how strong you like your lemonade). If you are using sparkling water don’t add it until you are ready to serve so that it doesn’t lose its fizz. Refrigerate until ready to serve.
3. Pour lemonade over ice filled glasses, top with a slice of lemon, and garnish with a sprig of mint.

Cheesy zucchini cakes --Whitney

http://afewshortcuts.com/2013/04/cheesy-zucchini-cakes/#_a5y_p=1001972




Cheesy Zucchini Cakes

Prep time -- 10 mins

Cook time -- 5 mins




Serves: 10 -12 cakes

Ingredients

1 Large Zucchini (Grated)
1 Large Egg
1 Cup Bread Crumbs ( I used crushed rice chex)
1 Tbsp Chili Powder
½ cup shredded mozzarella cheese
2 tbsp oil

Instructions

Grate zucchini and remove excess liquid from it by placing the zucchini between paper towels and squeezing. You may have to do this more than once.
In a large bowl, combine all the ingredients except for the oil. Mix thoroughly.
Heat 2 tbsp vegetable or olive oil in a large skillet on medium heat.
Shape spoonfuls of the zucchini mixture into small patties. No bigger that 2 inches in diameter. Drop them into the hot pan cooking until brown on each side (about 2 minutes each side).
Serve hot with ranch dressing


　



Guacamole salad--Amy

http://simply-delicious.co.za/2012/11/20/guacamole-salad/


　



Guacamole Salad




Prep time: 15 mins

Total time: 15 mins

Serves: 4-6

Ingredients

4 avocados, thinly sliced
2 cups cherry tomatoes, halved
1 red onion, thinly sliced
large handful fresh parsley/coriander
1 red chilli, finely chopped (optional)

for the dressing

juice of 1 lemon
2 tablespoons olive oil
salt & pepper to taste (I used fresh white pepper)

Instructions

Place the sliced avocado, cherry tomatoes and red onion on a large platter/individual plates and scatter over the herbs and chilli.
Mix all the dressing ingredients and pour over the salad.
Serve immediately.
　



　



Heart Pavlova with berries--Jenn

http://atmr.ch/tY19





Sweet Heart Pavlovas (can be made a day or 2 ahead)
Makes 6 - 3" hearts

For the Pavlova:

4 large egg whites, room temperature
Pinch of salt
1 cup granulated sugar
2 teaspoons cornstarch
1 teaspoon white vinegar
1/2 teaspoon pure vanilla extract
Pink gel-paste food colouring (optional)

For the whipped cream:

1 cup cold whipping cream
1 tablespoon powdered sugar
1/2 teaspoon pure vanilla extract

To assemble:

Fresh raspberries
Powdered sugar

1. Preheat the oven to 200 degrees F. Trace six 3-inch hearts on a sheet of parchment paper. Flip the paper over so the hearts are on the reverse side (so the pencil markings don't end up on the Pavlova) and place it on a large baking sheet. Set aside.

2. Combine the egg whites and salt in the bowl of an electric mixer fitted with a whisk attachment. If you don't have a stand mixer use a clean mixing bowl and hand mixer. Beat the eggs on high until firm but not stiff, about 2 minutes.

3. With the mixer running on high speed, slowly add the sugar and beat until it forms firm and shiny peaks, about 4 minutes.

4. Remove the bowl from the mixer and sift the cornstarch over top of the eggs. Add the vinegar and vanilla and fold in lightly with a rubber spatula. Fill a large piping bag (or use a Ziploc bag with the corner snipped off) and pipe along the lines of the heart shapes on the parchment paper. Fill in the heart shape with the meringue mixture, then pipe a second border around the perimeter of the heart, on top of the first outline in order to create a well in the centre of the heart - this will hold the whipped cream and berries.

5. Bake for 90-150 minutes. When the edges of the pavlova are slightly golden in colour and peel easily from the parchment paper they are done. Turn off the oven, open the door slightly and let the Pavlovas cool completely.

6. While the Pavlovas bake and cool, wash and dry your mixing bowl and beat the whipping cream, powdered sugar, and vanilla until firm, taking care not to over beat (or you will end up with sweet butter).

7. To serve, fill the centre of the hearts with whipping cream and top with berries. Dust with a little extra powdered sugar, if desired, and serve.

Notes:

Cooled meringues can be stored in an airtight container for one to two days.
Once the meringues have been topped with whipped cream and fruit they need to be served fairly immediately.

Give Thanks

We have much to be grateful for- but most of all-that God sent Jesus to die for us! I know that we all agree with that, and once again, I will take advantage of having Cooking Club at my house to decorate for Christmas and begin our festive celebrations early! 

So, once again, Christmas will be coming to the Davenports on Thursday!!! (I know, I'm crazy)

Hoping these recipes will be new twists on some favorites-

Kati- Bacon Tomato Tartlets (at the Table-Paty Roper)

   36 mini philo cups 

   small bag of real bacon bits

   1 medium tomato, seeded and chopped

   3 oz. shredded mozzarella cheese

   1/2 cup mayonnaise

   1 teaspoon italian seasoning

   3/4 teaspoon garlic salt

Preheat over to 350. 

Mix together all ingredients, stir well. Fill each Philo cup with mixture. 

Bake for 10-12 minutes. 

Jen- Stuffed Turkey Breast

http://hauteapplepie.com/2011/04/26/sun-dried-tomato-basil-goat-cheese-stuffed-turkey-breast/

        

Catherine- Emeril Lagasi's Loaded Baked Potato Casserole

http://www.foodnetwork.com/recipes/emeril-lagasse/twice-baked-potato-casserole-recipe/index.html

                                         OR

           Potato Gratin with Rosemary Crust

http://www.myrecipes.com/recipe/potato-gratin-rosemary-crust-50400000108677/

****you can make whichever recipe you would like. I wanted to get the potato gratin recipe on the blog since it's so tasty and pretty (and it took me hours to find last year!!!)

Sarah- Yummy Green Beans from a Can

   14 oz. can of whole green beans

   1 teaspoon Orrington Farms Ham flavoring

   1 Tablespoon Olive oil

   1 Tablespoon Butter

   Generous sprinkling of garlic powder, fresh ground pepper and a little salt

   2 new potatoes

Bring to a boil, cover, reduce heat and simmer for 1 hour. The last 12-15 minutes add halved new potatoes. 

Whitney- Chickasaw Corn Pudding (from A Sterling Collection-Jr. League, Memphis)

   4 eggs

   1/2 c light sour cream

   1 1/2 teaspoon baking powder

   1/4 cup butter or margarine

   2 Tablespoons sugar

   2 Tablespoons flour

   3 cups fresh or frozen whole kernel corn (cooked)

   2 Tablespoons brown sugar

   1/4 teaspoon cinnamon

   2 Tablespoons butter or margarine, melted

Beat the eggs in a large mixing bowl. Add the cream and baking power and mix well. Melt 1/4 cup butter in a 1 1/2 quart saucepan. Stir in the sugar and flour until smooth. Whisk into the egg mixture gradually. Stir in the corn. 

Spoon into a greased shallow 1 1/2 quart baking dish. Bake at 350 for 30-40 minutes or until set. Combine brown sugar and cinnamon in a small bowl and mix well. Remove the pudding from the oven. Drizzle with 2 tablespoons of melted butter. Sprinkle with brown sugar mixture as well. Bake for 3-5 minutes longer or until the brown sugar melts. 

Emily- Praline Brownies (from Tastefully Done-Jackson, MS)

   1 stick butter, melted

   1 (16 oz) package brown sugar

   3 eggs, beaten

   1 teaspoon vanilla

   1 1/14 cups all purpose flour

   1/2 teaspoon baking powder

   1/2 teaspoon salt

   1 cup pecans, chopped

Preheat oven to 375. 

Cream butter and sugar, add eggs and vanilla, add flour and baking powder and salt. 

Stir in pecans. 

Pour into lightly greased 9x13 inch glass baking dish. Bake for 30 minutes, watching to be sure the edges don't get too dark. 

Top with caramel icing, working rapidly as the icing dries quickly. 

CARAMEL ICING:

   1 stick butter

   1 cup light brown sugar

   1/4 cup milk

   3 cups confectioners' sugar

In a saucepan, melt butter then add brown sugar. 

Bring to a boil, continuing boiling for 2 minutes, stirring constantly. Lower head and cool slightly. 

Add milk and beat with a whisk until smooth. 

Add confectioners' sugar and blend until icing reaches smooth spreading consistency, adding more milk if neccessary. 

HAPPY COOKING! LET ME KNOW IF YOU HAVE ANY QUESTIONS! 

Thanksgiving is around the corner so here are some interesting recipes that are different from the normal lima beans and mashpotato meal. Sarah: http://www.foodnetwork.com/recipes/giada-de-laurentiis/baked-angel-hair-with-eggplant-recipe2/index.html Emily: http://thepioneerwoman.com/cooking/2011/12/mini-corn-loaves-with-cranberries-and-pecans/ Jen: http://thepioneerwoman.com/cooking/2009/10/sweet-roasted-rosemary-acorn-squash-wedges/ Alison: http://thepioneerwoman.com/cooking/2008/11/turnip-gratin/ Katie: http://www.foodnetwork.com/recipes/paula-deen/pumpkin-cheesecake-recipe/index.html

It's Football Time in Tennessee!

I love Fall, and September marks the beginning of Fall for me.  I love everything about Fall...cooler temperatures, pumpkins, apple cider, and of course, football.  Whether you are getting together with friends, tailgating, or just want to spend a night at home with your family, I hope you will enjoy trying these new recipes.  To celebrate Football Season, we are "tailgating" at Cooking Club this month.  Support your favorite team by wearing your team's jersey, t-shirt, or team colors.  Look forward to seeing you all next Thursday, 9/19!  Kati

Kati:
Super Hearty Chili
http://www.howsweeteats.com/2011/09/super-hearty-chili-dinner-tonight-part-1/
Cheddar Tailgating Bread
http://www.foodiewithfamily.com/2012/08/29/cheddar-tailgating-bread/

Jen:
Sweet and Sticky Baked Drumsticks (or I'm sure wings would work too)
http://www.thenovicechefblog.com/2012/02/sweet-sticky-baked-chicken-drumsticks/

Sarah:
White Pizza Dip
http://www.howsweeteats.com/2012/07/white-pizza-dip/

Catherine:
Waldorf Spinach Salad
http://www.myrecipes.com/recipe/waldorf-spinach-salad-50400000119126/

Emily:
Bean and Avocado Salsa Tortilla Cups
http://tidymom.net/2012/bean-and-avocado-salsa-tortilla-cups/

Whitney:
Pumpkin Crisp - the recipe says serve with whip cream, but vanilla ice-cream is great with it too.
http://www.myrecipes.com/recipe/pumpkin-crisp-10000001120158/

Viking Night at the Short's....no...not a costume event!

Ladies,  I'm so excited to have you all this month, and about the menu.  I've tried all this and think it will be great this time, too!  I had the honor of learning these recipes at the Viking Cooking School in Greenwood, MS.  Enjoy!!  Haley

if you have any questions, call me.

Haley: Mint-Marinated Lamb Kebabs and Yogurt Dip

Keata:

Marinated Feta Bruschetta (makes 12)

Toasts:

12 slices baguette (or Italian bread), cut into 1/4 inch slices

2 tablespoons extra virgin olive oil

Salt and freshly ground black pepper, to taste

Marinated Feta:

2 tbsp chopped fresh flat leaf parsley

1 1/2 tbsp chopped fresh oregano

1 tbsp chopped fresh thyme

1 1/2 tbsp chopped fresh basil

1 clove garlic, coarsely chopped

3/4 cup extra virgin olive oil

1 1/2 tsp finely minced lemon zest (about 1/2 lemon)

1 tbsp freshly squeezed lemon juice (about 1/2 lemon)

salt and freshly ground black pepper, to taste

1/2 lb firm feta cheese, cut into 1/2 inch cubes

1. for the toasts:  preheat the oven to 400.  brush the bread slices on both sides with olive oil, then season with salt and pepper.  place in the oven and bake until crisp and golden brown, about 10-15 minutes.
2. for the marinade:  with the motor running, drop the herbs and garlic through the feed tube of a food processor.  drizzle in the olive oil and continue processing until the mixture is creamy and emulsified.  turn off the motor, and the cayenne, lemon zest, lemon juice, salt and pepper; pulse once or twice to combine.
3. for the feta:  place the feta cubes in a large mixing bowl; add the marinade and gently toss to coat.  cover and refrigerate for at least an hour before serving.
4. for serving at room temperature:  remove the marinate feta from the refriderator, and allow it to come to room temperature at least 30 minutes prior to serving; spoon a generous amount onto each toast and serve immediately.  

Theresa:

Jalapeno Lime Glazed Shrimp (makes 12)

1/2 cup red pepper jelly

2 tbsp Dijon mustard

2 tbsp finely chopped pickled jalapeno peppers

1 tbsp freshly minced lime zest (abt 2 limes)

canola oil, for oiling grill

12 extra jumbo shrimp, peeled and deveined, tails left intact

2 tbsp extra virgin olive oil

salt and freshly ground pepper to taste

lime wedges, for garnish

1. place the jelly in a small sauce pan over low heat; cook until smooth and melted.  remove the pan from the heat, then whisk in the mustard, jalapeno peppers, lime zest and juice.  place half of the mixture in a small bowl for serving as a dipping sauce; reserve the other half of the mixture to serve as a glaze while grilling the shrimp.  
2. preheat the grill to medium high.  clean the grates with a stiff brush, then oil liberally to prevent sticking. (note: to use a grill pan, preheat a lightly oiled grill pan to medium high.)
3. toss the shrimp with olive oil, then seaon generously with salt and pepper.
4. place 4 shrimp on a work surface with all the tails lined up together.  the shrimp should fit snuggly together from top to bottom.  using 2 6 inch skewers, pierce the shrimp through the head and tail end of each shrimp to prevent curling.  the completed skewers will look like a ladder.
5. cook the shrimp on one side until just pink, about 2-3 minutes.  turn the skewers over, and brush thickly with the glaze.  grill until just cooked through, about 2 minutes more.
6. remove the skewers from teh grill, then remove the shrimp from the skewers; transfer to a serving platter. garnish the platter with lime wedges, and serve warm or at room temperature with the mixture reserved for the dipping sauce.

Allison:

Phyllo Chess Tartlets  (makes 15)

1 large whole egg

2 large egg yolks

1/2 stick unsalted butter, melted

3/4 cup granulated sugar

1 pinch fine salt

1 tbsp freshly squeezed lemon juice (abt 1/2 lemon)

1 1/2 tsp vanilla extract

vegetable oil cooking spray

15 miniature phyllo tart shells

1 pint small raspberries or blueberries

1. preheat the oven to 300.  in a medium mixing bowl, whisk together the whole eggs, yolks, butter, sugar, salt, lemon juice and vanilla to combine.  pour the mixture into a measuring cup with a spout.
2. spray a mini muffin pan with vegetable oil spray, and place 1 frozen tart shell in each hole.  fill each shell to the top with the filliing mixture.  as you are pouring, whisk to recombine the ingredients as needed.
3. bake until the tartlets puff up then deflate, about 15-18 minutes.
4. remove teh tartlets from the oven, and place on a wire cooling rack for 5 minutes, remove from the pan and transfer to a serving platter to cool completely.  garnish each tartlet with a fresh raspberry or blueberry, and serve immediately. ** these can be transferred or baked at my house

Amy:

Homemade Potato Chips with Blue Cheese, Green Onions, and Black Pepper **seves 4**

Chips:

2 large russett potatoes, peeled

Canola oil, for frying

1/8 tsp garlic salt, or to taste

Sauce:

3/4 heavy cream

3/4 cup crumbled blue cheese, divided

1/4 teaspoon hot pepper sauce, such as Tobasco

1 tsp Worcestershire sauce

1 1/2 tsp freshly squeezed lemon juice (abt 1/2 lemon)

1/4 cup sour cream

1/4 teaspoon freshly ground black pepper,plus extra for garnish

2 green onions, green tops only, very thinly sliced, for garnish.

1. for the chips:  using a mandoline or v-sliceer, cut the potatoes into paper thin rounds.  place the potato slices ina large bowl of cool water and swish them around.  drain, and repeat until the water remains clear.  this will remove all excess starch.  transfer teh potato slices to a colander to drain, then pat dry with paper towel to dry completely.  preheat the oven to 200. 
2. in a deep fat fryer, or a large, deep sauce pan with a fry basket insert, heat the oil to 350.  carefully drop small batches of sliced potatoes into the oil, then stir gently with long tongs to prevent sticking.
3. when the potatoes are crisp and golden brown, carefully remove from the oil and place on a paper towel lined backing sheet ini an even, single layer.  sprinkle with the garlic salt, then place in the preheated oven while you make the sauce.  NOTE:  the chips must be very crispy or they will become soggy in the sauce.
4. for the sauce:  place teh heavy cream in a small sauce pan over medium high heat; cook, stirring constantly until it has thickened enough to coat the back of a spoon.
5. slowly whisk in the 1/2 cup of the blue cheese;  whisk until the mixture is completely smooth.  reduce heat to medium, then whisk in the hot pepper sauce. Worcestershire, lemon juice, sour cream and black pepper.
6. transfer chips and sauce separately.  reserve remaining blue cheese for sprinkling over chips when serving.

Jill:

Chocolate Martini  **makes 4 cocktails**

1 small jar Chocolate sauce

4 maraschino cherries, for garnish

2 cups cracked ice (you could use Sonic ice)

4 oz premium vodka

4 oz vanilla vodka

4 oz Godiva White Chocolate Liquor

4 ox Godiva Dark Chocolate Liqueur

4 oz Kahlua

4 oz half and half

1. fill a small squeeze bottle with your favorite chocolate sauce.  create a spiral pattern of chocolate in the martini glasses, turning each glass gently as you squeeze out the sauce.  squeeze a generous amount of chocolate sauce onto the four cherries and place in the bottom of each glass.
2. fill a shaker with cracked ice, place the top on the shaker and shake for about 10-15 seconds.  add the vodka, chocolate liqueurs, Kahlua and half and half, and shake until frothy, about 15 seconds.
3. strain into prepared glasses and serve immediately.

Casual Dinner Night at the Porters

Hey ladies!! As I was thinking through this month's meal I decided to keep it simple & just make a few of Lance's & my favorite foods & then maybe add a couple of new recipes. A few of you have had some of this at my house & I am sorry if you were hoping for something fancier but I was in the mood for simple & easy :) Excited to see all of y'all next week!! Here are the recipes:

Whitney - baked spaghetti

Emily - watermelon pico de gallo: http://thepioneerwoman.com/cooking/2013/06/watermelon-pico-de-gallo/

Kati - roasted green beans: http://www.kraftrecipes.com/recipes/roasted-green-beans-peppers-onion-94524.aspx

(Kati I think we've talked about this before but when I make these I marinate the green beans & the peppers in Italian dressing overnight. Also I don't use the onion - only b/c lance doesn't like onion - so that's optional. Plus i just pour however much of the dressing to coat the beans & however much to coat the peppers in the ziplock bags I marinate them in - dont measure out half a cup - in fact I probably use more.  I also use the whole green beans in a bag if I can find them - the ends are already trimmed.)

Catherine - Caesar salad:  http://www.yummly.com/recipe/external/Romaine-Salad-with-Caesar-Dressing-Martha-Stewart-194867

Jen - Garlic cheese bread: http://thepioneerwoman.com/cooking/2009/03/garlic-cheese-bread/ (We may have made this one back when we did pioneer woman but I can't remember  - if some & you'd rather pick another that's great - this one just sounded & looked really good)

Sarah - Chocolate peanut butter ice cream sandwich cake: 
http://www.kraftrecipes.com/recipes/chocolate-peanut-butter-ice-cream-sandwich-cake-144586.aspx

If any of you have trouble with your link let me know....my ipad has been acting a little crazy lately & some stuff i have done hasn't posted right so some of your links might not have copied correctly either but i hope they did. Hope you girls have a great weekend!!!

1st Annual Family Cooking Club Cookout

     It's almost time for our 1st Annual Family Cooking Club Cookout and Swim Party.  Get ready with your hubbies and kiddos in tow to head over to 212 Rolling Oaks Drive in 3 way (Humboldt) on July 27, 2013.  Lots of good food and fun to be had...complete with swimming, hot tub, ping-pong, pool, and a little cornhole "bags".  If we are lucky we may even get an early 4th of July fireworks show complements of my crazy father, Bill Andrews.  
     Here is our menu and food assignments.....

THERESA 

My bacon cheddar burgers ground beef Desired amount of shredded sharp cheddar cheese ( I use about a cup/pound) Ritz crackers crumbled/crushed  ( I probably use about 10 crackers per pound of meat) Dale’s steak marinade or Worcestershire sauce ( whichever I have on hand) Montreal  steak seasoning Bacon slices/cheese slices Place ground beef in a large mixing bowl.  Add crushed ritz crackers mixing together with hands (wear gloves if this grosses you out).  Add cheddar cheese continuing to mix together with hands.  Last add the steak marinade or Worcestershire sauce until blended together evenly. ( a few shakes or amount you want)   Use hands or a hamburger patty maker to make desired number of hamburger patties.    Lastly place patties in a dish  and add a bit more marinade and sprinkle the patties with a few dashes of Montreal steak seasoning.  Grill  burgers as you normally do and then serve with a slice of cheese and bacon if you wish.  Enjoy.

                      

Theresa’s Salsa 1 can diced tomatoes 1-2 Tbsp of jarred sliced jalapeno peppers (I prefer 2tbsp) 1 tsp salt 1 tsp onion powder 1 tsp garlic powder Fresh cilantro to taste Blend all ingredients in a blender for 15 seconds or until desired consistency. ( I usually have to double, triple,  or even quadruple this recipe depending on how many people I am feeding)  you can never have too much!  This is a HUGE hit everytime! I will also have 1 bottle of wine, tea, water, and mustard, mayo, and ketchup Jill Taylor- Quick Southern-Style Baked Beans     (pioneerwomancooks.com) Serves up to 18 8 slices bacon, halved 1 medium onion, cut into small dice 1/2 medium green pepper, cut into small dice 3 large cans (28 ounces each) pork and beans 3/4 cup barbecue sauce 1/2 cup brown sugar 1/4 cup distilled or cider vinegar 2 teaspoons dry mustard or 2 tablespoons Dijon Adjust oven rack to lower-middle position and heat oven to 325 degrees. Fry bacon in large, deep sauté pan skillet until bacon has partially cooked and released about 1/4 cup drippings. Remove bacon from pan and drain on paper towels. Add onions and peppers to drippings in pan and sauté until tender, about 5 minutes. Add beans and remaining ingredients bring to a simmer. (If skillet is not large enough, add beans and heat to a simmer then transfer to a large bowl and stir in remaining ingredients). Pour flavored beans into a greased 13-by 9-inch (or similar size) ovenproof pan. Top with bacon, then bake until beans are bubbly and sauce is the consistency of pancake syrup, about 2 hours. Let stand to thicken slightly and serve. JILL  I also need for you to bring a 12 pack of beer. AMY WREN-   ROSA's MACARONI PIE        11/2 cups uncooked macaroni        4 Tbsps butter, melted        1 pound sharp cheddar cheese, grated        2 eggs        1 cup milk        salt and pepper to taste (at least 1 1/2 tsp of salt)  Cook macaroni until done.  While still hot, add the butter and all but 1/2 cup cheese.  Mix well.  Beat the eggs and add to macaroni mixture.  Add milk and seasonings.  Return to stove and cook, stirring, over medium for 3 minutes.  Pour into greased casserole dish and sprinkle with remaining cheese.  Bake in 350 degree oven until cheese has melted (about 20 min.)  serves 6.  You will need to atleast double this.  We are expected 17 adults.  kids will not be eating this. AMY  I also need for you to bring a 12 pk of beer. KEATA SNIDER          JENN DAVENPORT'S  SAUSAGE AND CHEESE TRAY                                     12 pack of beer                                     ( feel free to ask someone else to do this-  I don't think Emily is doing anything) ALISON WEAVER       HOTDOGS FOR 17 children, hotdog buns, and 4 bags of chips for kids                                   (feel free to send with someone else since you aren't able to attend) HALEY SHORT                              CHOCOLATE LASAGNA 1 package regular Oreo cookies – about 36 cookies 6 Tablespoon butter, melted 1- 8 ounce package cream cheese, softened 1/4 cup granulated sugar 2 Tablespoons cold milk 1- 12 ounce tub Cool Whip, divided 2 – 3.9 ounce packages Chocolate Instant Pudding. 3 1/4 cups cold milk 1 and 1/2 cups mini chocolate chips 1. Begin by crushing 36 Oreo cookies. (use my food processor) 2. Transfer the Oreo crumbs to a large bowl. Stir in 6 tablespoons melted butter and use a fork to incorporate the butter into the cookie crumbs. When the butter is distributed, transfer the mixture to a 9 x 13 inch baking dish. Press the crumbs into the bottom of the pan. Place the pan in the refrigerator while you work on the additional layers. 3. Mix the cream cheese with a mixer until light and fluffy. Add in 2 Tablespoons of milk, and sugar, and mix well. Stir in 1 and 1/4 cups Cool Whip. Spread this mixture over the crust. 4. In a bowl, combine chocolate instant pudding with 3 and 1/4 cups cold milk. Whisk for several minutes until the pudding starts to thicken. Use a spatula to spread the mixture over the previous cream cheese layer. Allow the dessert to rest for about 5 minutes so that the pudding can firm up further. 5. Spread the remaining Cool Whip over the top. Sprinkle mini chocolate chips evenly over the top. Place in the freezer for 1 hour, or the refrigerator for 4 hours before serving — NOT SURE HOW MANY THIS SERVES.  SO YOU MAY NEED TO DOUBLE (JENN is bring dessert for kids) Haley I also need for you to bring a bottle of wine. I need a little help from Team 1...    KATI  condiment tray with lettuce, tomato, onion, and pickles           2-2liter soft drinks CATHERINE  3 bags of tortilla chips                     2- 2 liter soft drinks JEN    drinks for kids, side for kids, dessert for kids, and plates for kids WHITNEY  3 bags of hamburger buns, bottle of wine    EMILY   I didn't assign anything to you in case Keata or Alison need to switch with you!  You can bring a bottle of wine. I am looking forward to seeing all of you next Thursday!  I will send out a text next week with any last minute instructions!  Call my cell  697-9090 if you have questions.