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it's january...i figured i'd try out a new menu for the new year...here we go! 
***i'm looking forward to seeing y'all. remember your re-gift 💝

jen:  chang's spicy chicken copycat
http://www.epicurious.com/recipes/member/views/p-f-changs-changs-spicy-chicken-50004573

catherine: cauliflower fried rice
http://www.onceuponachef.com/2016/10/cauliflower-fried-rice.html#.WHa2VLEbcx0.pinterest
fyi~ i saw pre chopped ingredients at wal-mart in the vegetable department if you want to save some chopping time

emily: asian zoodles
http://diethood.com/stir-fry-zucchini-noodles/

whitney: pf changs lettuce wraps copycat
http://www.food.com/recipe/p-f-changs-chicken-lettuce-wraps-15865
** please double...notice that a lot of it can be prepared the night before 

kati: carrot cake
http://www.foodnetwork.com/recipes/paula-deen/grandma-hiers-carrot-cake-recipe.html

It's time to make a choice...

It's a big night...Election Night! Decisions will have to be made~ don't worry~ I will keep it simple!!

Here's the menu:

Jen~ PW Pork Roast with Apples and Onions (because I love my Dutch Oven and anything that comes out of it!)
http://thepioneerwoman.com/cooking/pork-roast-with-apples-and-onions/
*** UPDATE: I MADE THIS AND IT WASN'T THAT GREAT....

GOING TO MAKE THIS INSTEAD...
Spinach/Feta Stuffed Chicken
http://allrecipes.com/recipe/8551/spinach-stuffed-chicken-breasts/

Kati~ Pumpkin Soup (because I had it at an Octoberfest party and can't stop thinking about it!)
I will email the recipe to you as well!

Kürbissuppe – German Pumpkin Soup

Ingredients

            1/4 cup (1/2 stick) butter

            1 small onion, chopped

            1 clove garlic, finely chopped

            2 teaspoons packed brown sugar

            1 can (14.5 oz) chicken broth

            1/2 cup water

            1/2 teaspoon salt

            1/4 teaspoon ground black pepper

            1 can (15 oz) canned pumpkin

            1 can (12 oz) evaporated milk (Carnation, not sweetened condensed)

            1/8 teaspoon ground cinnamon

Melt butter in large saucepan over medium heat. Add onion, garlic and sugar; cook for 1 to 2 minutes or until soft. Add broth, water, salt and pepper; bring to a boil, stirring occasionally. Reduce heat to low; cook, stirring occasionally, for 15 minutes. Stir in pumpkin, evaporated milk and cinnamon. Cook, stirring occasionally, for 5 minutes. Remove from heat.

Use an immersion blender to blend until smooth (or transfer mixture to food processor or blender in batches, if necessary). Return to saucepan. Serve warm.

It’s great topped with crème fraiche and cracked pepper. I also sometimes “fry” fresh sage leaves in olive oil and drizzle the oil over the soup.

Catherine~ PW Cheddar Chive Biscuits 
http://thepioneerwoman.com/cooking/cheddar-chive-drop-biscuits/

Whitney~ Ina Garten Roasted Vegetables
http://www.foodnetwork.com/recipes/ina-garten/roasted-winter-vegetables-recipe.html

Emily~ Pumpkin Butterscotch Bars
http://www.skinnytaste.com/skinny-pumpkin-butterscotch-bars/

A September Fiesta!

Appetizer ~ Whitney
Hot Corn Dip
http://thepioneerwoman.com/cooking/hot-corn-dip/

Salad ~ Jen
Avocado Cilantro Dressing
https://www.pinterest.com/pin/8092474310592939/
*Just bring your favorite green salad

Main Dish ~ Kati
Chicken Tortilla Soup (with corn bread on the side)
http://thepioneerwoman.com/cooking/slow-cooker-chicken-tortilla-soup/

Dessert ~ Catherine
Apple Cinnamon Crepes OR Apple Pie Taquitos 
https://www.pinterest.com/pin/8092474310596000/
https://www.pinterest.com/pin/8092474310595941/

Love in the Air....

Here's a  Menu for a "date night at home" to whip up for your Valentine!!


Catherine - Shrimp Linguine with Roasted Tomatoes
http://www.foodandwine.com/recipes/linguine-with-shrimp-and-creamy-roasted-tomatoes


Jen - Sautéed Spinach- This recipe is so easy, you can make it here at my house before we eat!
http://www.foodnetwork.com/recipes/tyler-florence/sauteed-spinach-recipe.html


Whitney- Cheesy Bread by Pioneer Woman (feel free to omit something if you can't bring yourself to make it as is since it's so rich) We bake it at my house!
http://thepioneerwoman.com/cooking/garlic-cheese-bread/


Emily- Our Go To Caesar Salad for Cooking Club, thanks to Whitney discovering it a few years ago!
http://www.marthastewart.com/339888/romaine-salad-with-caesar-dressing


Kati- Gooey Baked Fudge in individual ramekins
http://thepioneerwoman.com/cooking/sweets-for-your-sweetie-1-delicious-baked-fudge/

Give Thanks

Give Thanks to the Lord, for He is Good: His Love endures forever.  Psalm 107:1

 

I am so Thankful for all of you and how this cooking club brings us together each month! With the holiday season coming up I thought we could start the celebration with each other and a wonderful Holiday Meal.  I know we've done this before, but I'm hoping you will get some more delicious recipes to add to your collection.   

Keata:  Tripp Country Ham (a recipe from the owner herself)

Keata:  Squash Dressing ( recipe from Nancy Snider)

Allison:  Autumn Chopped Salad:  http://espressoandcream.com/2010/11/autumn-chopped-salad.html

Haley:  Pan-Seared Brussels Sprouts with Cranberries and Pecans:  Http://rachelschultz.com/2012/12/pan-seared-brussels-sprouts-with-cranberries-pecans/

Jill:  Sweet Potato Stacks:  http://myrecipes.com/m/scalloped-sweet-potato-stacks

Theresa:  7-UP Biscuits:  http://www.plainchicken.com/2010/04/7up-biscuts.html?m=1

Amy:  Pecan Pie:  http://m.bakerella.com/mams-pecan-pies/

 

If you can't make it and you are cooking...please make sure you swap with someone on the other team.  We will be meeting on Tues, Nov. 18th at 6:30.  Lots of Love, Keata

 

 

 

 

 

 

 

Fall on the FARM

The Leaves are changing, the air is crisp, so put on your boots and mozy on out because  the farm is ready to welcome COOKING CLUB......

Here's our FALL MENU:

Catherine - Shrimp/Crab bisque

Kati- spinach artichoke dip,  http://thepioneerwoman.com/cooking/2012/06/the-best-spinach-artichoke-dip-ever/

Emily- Autumn Chopped Salad, http://iowagirleats.com/2012/09/24/autumn-chopped-salad/

Sarah- Roasted Vegetables, http://thepioneerwoman.com/cooking/2014/10/beautiful-roasted-vegetables/  (sarah, switch out any veggies for ones you prefer in the recipe)

Whitney- Chocolate Chip Pecan Pie, http://www.yummly.com/recipe/external/Chocolate-Pecan-Pie-Vi-Allrecipes

Jen- Pioneer Woman's, The Bread, http://thepioneerwoman.com/cooking/2010/09/the-bread/

See you, October 23rd, at 6pm!!

love, Catherine

Happy Summer!

Hi Friends!  I'm looking forward to seeing you all next Thursday, 6/19.  I've had fun planning the menu this month.  A few recipes came from Jen's favorite cookbook, some came from the old-faithful Southern Living magazine, and others came from a cookbook I received as a wedding gift.  Hope you all enjoy it and can use some of the recipes for future cook-outs or picnics this summer.


~Kati


Appetizer: Sarah
Green Chili Pick-Me-Ups
2 cups shredded Monterey Jack Cheese
2 cups shredded Cheddar Cheese
1 cup sour cream
1 (4.5oz) can chopped green chilies
1/2 cup minced green onions (approximately 1 bunch), green part only
2 teaspoons cumin
1 teaspoon dried oregano, or more to taste
60 wonton wrappers
Vegetable oil


1.  Combine first 7 ingredients (cheese through oregano) and refrigerate at least 4 hours or overnight
2.  Preheat oven to 350 degrees
3.  Grease bottoms of each cup of a muffin pan
4.  Place 1 wonton wrapper in each muffin cup, pressing the middle of the wrapper into the bottom and sides of the muffin cup creating a cup.  Brush each wrapper with a very small amount of vegetable oil.
5.  Bake empty wonton wrappers until lightly browned, approx. 8-10 min.  Remove cups from the muffin tin and cool.  Repeat this process until you have made all wrappers into cups.
6.  Place wontons in an air tight container until ready to fill.
7.  Once the flavors of the filling have had time to blend, place the cups on a baking sheet and preheat the oven to 375 degrees.
8.  Spoon filling into cups being careful not to overfill.  Bake until the filling is hot and bubbly, approx. 10 min.
9.  Serve immediately. 
Note: You can garnish these with a dollop of sour cream and a small amount of chopped cilantro.


Main Dish: Kati
Weekend Brisket
http://www.myrecipes.com/recipe/weekend-brisket-50400000133836/


Side: Whitney
Barbecue Baked Beans
1 lb ground beef
1 (3lb, 7oz) can pork and beans
1 med onion, chopped
1 green pepper, chopped
1 cup ketchup
1/2 cup bacon drippings
1/2 cup sugar
1/2 cup white vinegar
2 tablespoons Worcestershire sauce
2 tablespoons liquid smoke
Dash salt


Brown ground beef; drain.  Mix all ingredients together.  Pour into a 12 1/4 x 10 1/2-inch casserole dish, and bake at 275 degrees for 1 1/2 hours.  Yield: 12-16 servings.


Side: Jen
Chicken and Vegetable Pasta Salad (without the chicken)
1 lb bow tie pasta (8oz)
1 package three-cheese tortellini
2 zucchini, chopped
2 squash, chopped
1 red bell pepper, chopped
1 yellow bell pepper, chopped
Grape tomatoes
2 tablespoons olive oil
1/2 teaspoon garlic powder
1 teaspoon salt
1 teaspoon pepper
3 chicken breasts (omit for this time)
1 bottle Italian dressing, divided
4 ounces feta cheese
Parmesan cheese
Pimiento-stuffed olives


Cook pastas al dente, then drain and set aside.  Coat chopped zucchini, squash, and bell peppers with olive oil.  Sprinkle with garlic powder and salt and pepper.  Toss until they are all coated.  (Marinate chicken breasts in 1 cup Italian dressing, and grill or bake in 350 degree oven in foil for 30-45 minutes or until tender.  Cut into bite-size pieces.)  Combine pasta, vegetables, and chicken.  Coat with remaining Italian dressing.  Sprinkle with feta cheese, Parmesan cheese, and olives.  Yield: 8-10 servings. 
Note: May grill veggies on pan with olive oil, garlic powder, onion powder.


Bread: Catherine/Theresa
Jalapeno-Cheddar Popovers
http://www.myrecipes.com/recipe/jalapeno-cheddar-popovers-50400000133838/


*Can make popover batter a day ahead; cover and chill.  Bring to room temp before baking.


Dessert: Emily
Tennessee Peach Pie
1 (9-inch) deep dish pie shell
3 large ripe peaches, peeled, pitted and sliced
1/3 cup butter, softened
1/3 cup self-rising flour
3/4 cup sugar
1 egg
1 teaspoon vanilla
1/8 teaspoon almond extract or 1 tablespoon amaretto


1.  Preheat oven to 400 degrees
2.  Prick the bottom of shell with a fork and partially bake pie shell for 4 minutes.
3.  Place the sliced peaches in the pie shell.  Make sure that the peaches are below the rim of the crust.
4.  Mix the butter and remaining ingredients in a med-sized bowl.  Pour butter and flour mixture evenly over the peaches.
5.  Place the pie on a cookie sheet.
6.  Bake for 15 min.  Reduce oven temp to 300 degrees for 45 min.  Cover the crust if it browns too quickly.
7.  Serve with ice cream or fresh whipped cream.


Yield: 6-8 servings.