12 Supper Time Sisters who LOVE to Cook (or at least enjoy trying)
Thursday, April 18, 2013
Get out the PEARLS and Come over GIRLS!
It's a themed night, "Vintage Homemaker",for Cooking
Club in May!
..... and yes, that means
find your best Vintage attire from
the back of your closet,
get out the red lipstick,
grab your pearls,
and come on over for some fun and good food......
Our back porch is waiting!
Menu to come!
Tuesday, April 9, 2013
Spring Showers bring May Flowers!!!!
Spring is HERE!!!! and I am very excited about it. I have chosen a menu that I think will be great for having friends over, or just a nice night to sit out on the porch with your family. Supper Club will be at the Snider's house April 18th. The recipes are from Pinterest. Some of them may be familiar because they may have came from you board. I hope you all are doing great and I can't wait to see you all. God Bless, Keata
Keata: Host (fyi: here is the problem with Pinterest, there are so many options it is hard to pick just one. I will either try one of each or just pick one by the time you arrive at my house)
Bacon Wraped Pork Tenderloin
link: tastykitchen.com
Ingredients
3 pounds Pork Tenderloin (1 Pkg. Of 2 Tenderloins), Cut Into 4 Pieces Total
1 pound Bacon
¾ cups Soy Sauce
1 Tablespoon Minced Onions
½ teaspoons Garlic Salt
1 Tablespoon Wine Vinegar Or White Vinegar
¼ teaspoons Salt
1 dash Pepper
¾ cups Brown Sugar
Preparation Instructions
Wrap the tenderloin pieces in bacon. Place in an 8 1/2″ x 11″ pan. Poke holes in meat with a fork.
Combine rest of ingredients in a small bowl; stir well. Pour marinade over meat. Refrigerate, uncovered, 2 to 3 hours or overnight.
Bake in a 300 degree oven for two to three hours. If the bacon burns, place foil over the top after approximately 1 1/2 hours of baking. Remove from oven, cut meat into small pieces and allow the meat to soak up the excess juices in the pan.
Sweet and Spicy Dry Rub Pork Tenderloin
link: kneadtocook.com
Dry Rub Ingredients:
1 tbl kosher salt
2 tbl of brown sugar
1 tbl chili powder
1 tbl of smoked paprika
3/4 tbl of garlic powder
1 tsp of dried tarragon
1/2 tsp of onion powder
1 tsp of rosemary
1 tsp of dried thyme
1/2 tsp mustard powder
1 tsp cumin
1/2 tsp of cayenne pepper
Directions:
Combine all ingredients in a ziploc baggie or bowl. Then add the meat of your choice. I used it on two pork tenderloins and fire up grill.
Allison: Spinach-Grape Chopped Salad:
Grapes and feta cheese provide a sweet-savory balance for this 5-ingredient spinach salad.
link: Southern Living MARCH 2009
Yield: Makes 4 servings
Cook time:5 Minutes
Prep time:10 Minutes
Ingredients
2 tablespoons pine nuts
1 (6-oz.) package fresh baby spinach, thoroughly washed
1 cup seedless red grapes, sliced
1/4 cup crumbled reduced-fat feta cheese
1/4 cup light raspberry-walnut vinaigrette
Preparation
1. Heat pine nuts in a small skillet over medium-high heat, stirring constantly, 5 minutes or until toasted and fragrant.
2. Coarsely chop spinach. Toss together spinach, grapes, feta cheese, and vinaigrette in a serving bowl. Sprinkle with pine nuts, and serve immediately.
Note: For testing purposes only, we used Newman's Own Light Raspberry & Walnut Dressing.
Amy: Brie and Apple Crescent Rolls:
link: dancingbranflakes.blogspot.com
ingredients: 1 round Brie, 2: green apples, 2: can of crescent rolls, pecans, honey
Heat oven to 375 F
Get your crescents ready on a baking sheet (homemade or store bought) spate them out into triangles and lay each one flat onto baking sheet
Slice a peeled green apple into one inch slices.
Layer the dough with Brie, apple, pecans, and a drizzle of honey.
Haley: Bacon Wrapped Caramelized Sesame Asparagus
Recipe link: howsweeteats.com
serves 4, is easily multiplied
1 bunch of asparagus, about 20-25 spears, stems removed
4 slices thick-cut bacon
1 1/2 tablespoons olive oil
1/2 tablespoon toasted sesame oil
1 1/2 tablespoon brown sugar
1 garlic clove, minced or pressed
1/2 tablespoon toasted sesame seeds
Preheat oven to 400 degrees F. Line a baking sheet with aluminum foil and place a wire rack on top. Spray the rack with nonstick spray. In a small bowl, whisk together oils, brown sugar and garlic. Set aside.
Bunch together 5-6 asparagus spears and tightly wrap a piece of bacon around the bundle. Place on the wire rack seam-side down and repeat. Using a pastry brush, a spoon or even your hands (I did this…), brush the spears thoroughly with the oil/sugar mixture. Give each bundle a hefty sprinkle of sesame seeds. Roast for 35-40 minutes, or until bacon is crispy. Serve warm.
Theresa: Feta & Parmesan Zucchini Bake
(recipe adapted from Kalyn's Kitchen)
6-7 medium zucchini or yellow summer squash
2 Tb canola oil
2 Tb minced garlic
2 tsp dried thyme
4 eggs
2/3 C light sour cream
1 C crumbled feta cheese
1/2 C fresh parmesan cheese
2 Tb lemon juice
salt and pepper
1. Preheat oven to 375 degrees and spray a large casserole dish with nonstick spray.
2. Slice the squash into 1/4" slices. If they are larger squash, cut them down the middle before slicing. Heat the oil in a large non-stick frying pan. Add the squash, garlic and thyme. Saute and stir just until the squash is starting to soften slightly. Don't cook too long or it will be mushy after it bakes in the oven. Remove from the heat.
3. Beat together the eggs, sour cream, cheeses and lemon juice in a medium sized bowl. Place half of the squash into the bottom of the casserole. Sprinkle on some salt and pepper (remember the cheeses are salty!) then spread 1/2 of the egg mixture over the top. Repeat with remaining squash and egg mixture.
4. Bake for 40-45 minutes, until the mixture is bubbling and slightly set. Serve hot.
Recipe printed from mykitchenescapades.com
Jill Taylor: Hot Fudge Pie
link: http://islandeat.wordpress.com
Serves four to six (or eight, if the ice cream scoops are big…)
Ingredients
◾4 ounces unsalted butter, with a bit extra for greasing pie plate
◾1 ½ squares unsweetened baking chocolate (1.5 ounces)
◾1 cup sugar
◾2 eggs, beaten
◾1 teaspoon vanilla extract
◾¼ cup AP flour (that is “all-purpose” for those of you not yet hip to food jive…)
◾2 tablespoons milk
Directions
1.Pre-heat oven to 350 degrees.
2.Butter an eight-inch diameter pie plate or cake pan – use a glass or ceramic, if possible – or use cooking spray
3.Melt butter and chocolate (I use a microwave – pretty much just for this task – at 50% power at 30 second intervals, just until the chocolate is almost entirely melted, and then stir). Cool.
4.Mix sugar into beaten eggs, combine until sugar is fully incorporated.
5.Mix in butter-chocolate mixture until completely blended.
6.Add vanilla and milk. Stir well.
7.Fold in flour, mixing just until no white streaks remain – do not overbeat.
8.Bake for 25 minutes.
Serve with ice cream for the full upside-down hot fudge pie treatment.
Please let me know if you can not make it. I will get a sub in line. Also I think someone was swapping on cooking and I could not recall so please just make their recipe. Can't wait to try everything and hope you like the menu:)
Keata: Host (fyi: here is the problem with Pinterest, there are so many options it is hard to pick just one. I will either try one of each or just pick one by the time you arrive at my house)
Bacon Wraped Pork Tenderloin
link: tastykitchen.com
Ingredients
3 pounds Pork Tenderloin (1 Pkg. Of 2 Tenderloins), Cut Into 4 Pieces Total
1 pound Bacon
¾ cups Soy Sauce
1 Tablespoon Minced Onions
½ teaspoons Garlic Salt
1 Tablespoon Wine Vinegar Or White Vinegar
¼ teaspoons Salt
1 dash Pepper
¾ cups Brown Sugar
Preparation Instructions
Wrap the tenderloin pieces in bacon. Place in an 8 1/2″ x 11″ pan. Poke holes in meat with a fork.
Combine rest of ingredients in a small bowl; stir well. Pour marinade over meat. Refrigerate, uncovered, 2 to 3 hours or overnight.
Bake in a 300 degree oven for two to three hours. If the bacon burns, place foil over the top after approximately 1 1/2 hours of baking. Remove from oven, cut meat into small pieces and allow the meat to soak up the excess juices in the pan.
Sweet and Spicy Dry Rub Pork Tenderloin
link: kneadtocook.com
Dry Rub Ingredients:
1 tbl kosher salt
2 tbl of brown sugar
1 tbl chili powder
1 tbl of smoked paprika
3/4 tbl of garlic powder
1 tsp of dried tarragon
1/2 tsp of onion powder
1 tsp of rosemary
1 tsp of dried thyme
1/2 tsp mustard powder
1 tsp cumin
1/2 tsp of cayenne pepper
Directions:
Combine all ingredients in a ziploc baggie or bowl. Then add the meat of your choice. I used it on two pork tenderloins and fire up grill.
Allison: Spinach-Grape Chopped Salad:
Grapes and feta cheese provide a sweet-savory balance for this 5-ingredient spinach salad.
link: Southern Living MARCH 2009
Yield: Makes 4 servings
Cook time:5 Minutes
Prep time:10 Minutes
Ingredients
2 tablespoons pine nuts
1 (6-oz.) package fresh baby spinach, thoroughly washed
1 cup seedless red grapes, sliced
1/4 cup crumbled reduced-fat feta cheese
1/4 cup light raspberry-walnut vinaigrette
Preparation
1. Heat pine nuts in a small skillet over medium-high heat, stirring constantly, 5 minutes or until toasted and fragrant.
2. Coarsely chop spinach. Toss together spinach, grapes, feta cheese, and vinaigrette in a serving bowl. Sprinkle with pine nuts, and serve immediately.
Note: For testing purposes only, we used Newman's Own Light Raspberry & Walnut Dressing.
Amy: Brie and Apple Crescent Rolls:
link: dancingbranflakes.blogspot.com
ingredients: 1 round Brie, 2: green apples, 2: can of crescent rolls, pecans, honey
Heat oven to 375 F
Get your crescents ready on a baking sheet (homemade or store bought) spate them out into triangles and lay each one flat onto baking sheet
Slice a peeled green apple into one inch slices.
Layer the dough with Brie, apple, pecans, and a drizzle of honey.
Haley: Bacon Wrapped Caramelized Sesame Asparagus
Recipe link: howsweeteats.com
serves 4, is easily multiplied
1 bunch of asparagus, about 20-25 spears, stems removed
4 slices thick-cut bacon
1 1/2 tablespoons olive oil
1/2 tablespoon toasted sesame oil
1 1/2 tablespoon brown sugar
1 garlic clove, minced or pressed
1/2 tablespoon toasted sesame seeds
Preheat oven to 400 degrees F. Line a baking sheet with aluminum foil and place a wire rack on top. Spray the rack with nonstick spray. In a small bowl, whisk together oils, brown sugar and garlic. Set aside.
Bunch together 5-6 asparagus spears and tightly wrap a piece of bacon around the bundle. Place on the wire rack seam-side down and repeat. Using a pastry brush, a spoon or even your hands (I did this…), brush the spears thoroughly with the oil/sugar mixture. Give each bundle a hefty sprinkle of sesame seeds. Roast for 35-40 minutes, or until bacon is crispy. Serve warm.
Theresa: Feta & Parmesan Zucchini Bake
(recipe adapted from Kalyn's Kitchen)
6-7 medium zucchini or yellow summer squash
2 Tb canola oil
2 Tb minced garlic
2 tsp dried thyme
4 eggs
2/3 C light sour cream
1 C crumbled feta cheese
1/2 C fresh parmesan cheese
2 Tb lemon juice
salt and pepper
1. Preheat oven to 375 degrees and spray a large casserole dish with nonstick spray.
2. Slice the squash into 1/4" slices. If they are larger squash, cut them down the middle before slicing. Heat the oil in a large non-stick frying pan. Add the squash, garlic and thyme. Saute and stir just until the squash is starting to soften slightly. Don't cook too long or it will be mushy after it bakes in the oven. Remove from the heat.
3. Beat together the eggs, sour cream, cheeses and lemon juice in a medium sized bowl. Place half of the squash into the bottom of the casserole. Sprinkle on some salt and pepper (remember the cheeses are salty!) then spread 1/2 of the egg mixture over the top. Repeat with remaining squash and egg mixture.
4. Bake for 40-45 minutes, until the mixture is bubbling and slightly set. Serve hot.
Recipe printed from mykitchenescapades.com
Jill Taylor: Hot Fudge Pie
link: http://islandeat.wordpress.com
Serves four to six (or eight, if the ice cream scoops are big…)
Ingredients
◾4 ounces unsalted butter, with a bit extra for greasing pie plate
◾1 ½ squares unsweetened baking chocolate (1.5 ounces)
◾1 cup sugar
◾2 eggs, beaten
◾1 teaspoon vanilla extract
◾¼ cup AP flour (that is “all-purpose” for those of you not yet hip to food jive…)
◾2 tablespoons milk
Directions
1.Pre-heat oven to 350 degrees.
2.Butter an eight-inch diameter pie plate or cake pan – use a glass or ceramic, if possible – or use cooking spray
3.Melt butter and chocolate (I use a microwave – pretty much just for this task – at 50% power at 30 second intervals, just until the chocolate is almost entirely melted, and then stir). Cool.
4.Mix sugar into beaten eggs, combine until sugar is fully incorporated.
5.Mix in butter-chocolate mixture until completely blended.
6.Add vanilla and milk. Stir well.
7.Fold in flour, mixing just until no white streaks remain – do not overbeat.
8.Bake for 25 minutes.
Serve with ice cream for the full upside-down hot fudge pie treatment.
Please let me know if you can not make it. I will get a sub in line. Also I think someone was swapping on cooking and I could not recall so please just make their recipe. Can't wait to try everything and hope you like the menu:)
Thursday, March 14, 2013
Hello Lovely Ladies!
So happy to host all of you back at the Taylor house for March Madness!
Whoopee! I took it upon myself to search far and wide for some unusual, kid-friendly items to add to our everyday menus. Little did I realize that this would not be such an easy task! The more interesting the menu items became, the less I thought the kids would partake.
Soooo, here you go! Hopefully we will each find a gold star recipe that will stand the test of time in our homes. See you Thursday.... Hugs!
Jill
So happy to host all of you back at the Taylor house for March Madness!
Whoopee! I took it upon myself to search far and wide for some unusual, kid-friendly items to add to our everyday menus. Little did I realize that this would not be such an easy task! The more interesting the menu items became, the less I thought the kids would partake.
Soooo, here you go! Hopefully we will each find a gold star recipe that will stand the test of time in our homes. See you Thursday.... Hugs!
Jill
Crunchy Chicken
Nuggets
Cut chicken in bite size pieces or chicken strips.
Prepare 4 small bowls with these four, separate ingredients.
1st bowl- 1/3 cup Grey Poupon Mustard
2nd bowl- 3/4 cup Plain Panko Crumbs
3rd bowl- 1 egg whipped with 2 tbsp of milk
4th bowl- 1 cup Finely crushed Lays Sour Cream Potato Chips
Now dip chicken in 1, 2, 3, 4th bowl covering
completely each time.
Heat peanut oil in frying pan. (You can substitute vegetable oil if necessary.) Be careful that it is only
half maximum heat or chicken will be over done on outside before having a chance
to cook thoroughly.
Prepare all chicken before frying. (You can choose to freeze chicken at this point then fry
from a frozen state if you prefer.)
Serve immediately
Alison-
Parmesan Broccoli Balls
Yield: About 36 balls Cook Time: 20 minutes
10 oz. chopped broccoli
1 6-oz. package dry stuffing mix
1/2 cup grated Parmesan cheese
1 medium onion, diced
6 eggs, beaten
3/4 cup butter, melted
1 teaspoon ground black pepper
1/2 teaspoon garlic salt
Directions Steam broccoli until cooked but firm (about 5 minutes). As soon as a fork can slide through the broccoli easily, remove from heat and cool. Don't overcook!
In a large bowl, mix broccoli, stuffing mix, Parmesan cheese, onion, eggs, butter, pepper, and garlic salt. Cover, and chill in the refrigerator approximately 1 hour, until moisture has been absorbed.
Preheat oven to 325° F. Roll the chilled mixture into 1 inch balls, and arrange on a medium baking sheet. Bake 15 to 20 minutes in the preheated oven, until browned. Note: Overcooking may dry them out, so watch them closely.
Yield: About 36 balls Cook Time: 20 minutes
10 oz. chopped broccoli
1 6-oz. package dry stuffing mix
1/2 cup grated Parmesan cheese
1 medium onion, diced
6 eggs, beaten
3/4 cup butter, melted
1 teaspoon ground black pepper
1/2 teaspoon garlic salt
Directions Steam broccoli until cooked but firm (about 5 minutes). As soon as a fork can slide through the broccoli easily, remove from heat and cool. Don't overcook!
In a large bowl, mix broccoli, stuffing mix, Parmesan cheese, onion, eggs, butter, pepper, and garlic salt. Cover, and chill in the refrigerator approximately 1 hour, until moisture has been absorbed.
Preheat oven to 325° F. Roll the chilled mixture into 1 inch balls, and arrange on a medium baking sheet. Bake 15 to 20 minutes in the preheated oven, until browned. Note: Overcooking may dry them out, so watch them closely.
Theresa
Mac N Cheese Souffle
2 1/2 to 3 cups of
cooked macaroni
2 Tbsp of butter
½ cup small chopped
country ham
1 cup whipping cream
2/3 cup of Velveeta
cheese cubed
½ cup of sharp
shredded cheddar cheese
1/3 fresh chopped
onion
½ tsp salt and pepper
Mix all ingredients and pour into
baking dish.
Spray dish with Pam
bc macaroni will stick to the dish.
Bake at 350 till
brown. (About 45 min)
Feel free to start
baking at your house and bring to mine to finish last 15 minutes bc
once it cools, it
will become chewy.
Amy
KIDS DREAM SALAD
1 (8 oz.) pkg. cream cheese, softened
1 c. milk
1 (8 1/2 oz.) can crushed pineapple
2 c. grated carrots
1 (3 oz.) pkg. instant vanilla pudding
With electric mixer, mix until creamy the 1/4 cup milk and softened cream cheese. Add 3/4 cup milk and beat well. Stir in pineapple, carrots, and pudding. Mix well and beat 1 minute. Serve immediately or chill before serving.
Could be diet or lo-calorie by using lo-cal or sugar free ingredients.
1 (8 oz.) pkg. cream cheese, softened
1 c. milk
1 (8 1/2 oz.) can crushed pineapple
2 c. grated carrots
1 (3 oz.) pkg. instant vanilla pudding
With electric mixer, mix until creamy the 1/4 cup milk and softened cream cheese. Add 3/4 cup milk and beat well. Stir in pineapple, carrots, and pudding. Mix well and beat 1 minute. Serve immediately or chill before serving.
Could be diet or lo-calorie by using lo-cal or sugar free ingredients.
Haley-
Impossibly Easy Mexican Mini Veggie Muffins
Make these delicious cheesy pies stuffed with black beans, onion and Green Giant® Niblets® corn – made using Bisquick® mix.
Prep Time
20 Minutes
Total Time
1:05
Makes
6 servings
Make these delicious cheesy pies stuffed with black beans, onion and Green Giant® Niblets® corn – made using Bisquick® mix.
Prep Time
20 Minutes
Total Time
1:05
Makes
6 servings
Veggie Mixture
1 tablespoon vegetable oil
1 large onion, chopped (1 cup)
1 to 2 chipotle chiles in adobo sauce (from 7-oz can), chopped
1/2 cup Green Giant® Valley Fresh Steamers® Niblets® frozen corn
2 cloves garlic, finely chopped
1/4 teaspoon dried oregano
1/2 teaspoon salt
1 tablespoon fresh lime juice
1 cup black beans, drained, rinsed (from 15-oz can)
1/4 cup fresh cilantro, chopped
1 cup shredded Cheddar cheese (4 oz)
Baking Mixture
1/2 cup Original Bisquick® mix
1/2 cup milk
2 eggs
1 tablespoon vegetable oil
1 large onion, chopped (1 cup)
1 to 2 chipotle chiles in adobo sauce (from 7-oz can), chopped
1/2 cup Green Giant® Valley Fresh Steamers® Niblets® frozen corn
2 cloves garlic, finely chopped
1/4 teaspoon dried oregano
1/2 teaspoon salt
1 tablespoon fresh lime juice
1 cup black beans, drained, rinsed (from 15-oz can)
1/4 cup fresh cilantro, chopped
1 cup shredded Cheddar cheese (4 oz)
Baking Mixture
1/2 cup Original Bisquick® mix
1/2 cup milk
2 eggs
Garnishes, if desired.
1pint cherry or grape tomatoes, cut in half
1 avocado, pitted, peeled and diced
1/2 cup sour cream (1 tablespoon per muffin)
1pint cherry or grape tomatoes, cut in half
1 avocado, pitted, peeled and diced
1/2 cup sour cream (1 tablespoon per muffin)
Heat oven to 375°F. Spray 12 regular-size muffin cups with cooking spray.
In 10-inch skillet, heat oil over medium-high heat. Add onion, chiles, frozen corn and garlic; cook 5 minutes, stirring occasionally. Add oregano, salt, lime juice, beans and cilantro, stirring until combined. Remove from heat. Cool 5 minutes; stir in cheese.
In medium bowl, stir baking mixture with whisk or fork until blended. Spoon 1 scant tablespoon baking mixture into each muffin cup. Top with about 1/4 cup veggie mixture. Spoon 1 tablespoon baking mixture onto veggie mixture in each muffin cup.
Bake 30 to 35 minutes or until toothpick inserted in center comes out clean, and tops are golden brown. With thin knife, loosen sides of pies from pan; remove from pan and place top sides up on cooling rack. Cool 5 minutes, and serve with garnishes.
Makes 6 servings (2 mini pies each)
In 10-inch skillet, heat oil over medium-high heat. Add onion, chiles, frozen corn and garlic; cook 5 minutes, stirring occasionally. Add oregano, salt, lime juice, beans and cilantro, stirring until combined. Remove from heat. Cool 5 minutes; stir in cheese.
In medium bowl, stir baking mixture with whisk or fork until blended. Spoon 1 scant tablespoon baking mixture into each muffin cup. Top with about 1/4 cup veggie mixture. Spoon 1 tablespoon baking mixture onto veggie mixture in each muffin cup.
Bake 30 to 35 minutes or until toothpick inserted in center comes out clean, and tops are golden brown. With thin knife, loosen sides of pies from pan; remove from pan and place top sides up on cooling rack. Cool 5 minutes, and serve with garnishes.
Makes 6 servings (2 mini pies each)
Keata-
Strawberry Cake
2 cups self-rising flour
2 cups sugar
4 eggs
1 cup canola oil
1 cup milk
¼ cup sweetened strawberries, mashed
1 small box dry strawberry jello
Strawberry Icing:
½ stick butter or margarine, softened
3-4 cups powdered sugar
¼ cup sweetened strawberries, mashed
2 cups sugar
4 eggs
1 cup canola oil
1 cup milk
¼ cup sweetened strawberries, mashed
1 small box dry strawberry jello
Strawberry Icing:
½ stick butter or margarine, softened
3-4 cups powdered sugar
¼ cup sweetened strawberries, mashed
Tips & Notes
This recipe may take longer to bake, depending upon the type of baking dish and oven used. The frosting can be runny because of the strawberry juice. You may need to add more berries or powdered sugar to get the frosting to the right consistency.
Mix all ingredients and pour into greased 9x13 pan.
Bake at 350 degrees for 25-30 minutes or until toothpick comes out clean.
While the cake is baking, make the icing.
Mix together all icing ingredients until smooth – may need to add more powdered sugar or strawberries for a spreading consistency. Mix well first before you add extra sugar or strawberries.
Once the cake is cool, spread the icing on the cake.
Store the cake in refrigerator; it's best when it's chilled for at least 2 hours.
This recipe may take longer to bake, depending upon the type of baking dish and oven used. The frosting can be runny because of the strawberry juice. You may need to add more berries or powdered sugar to get the frosting to the right consistency.
Mix all ingredients and pour into greased 9x13 pan.
Bake at 350 degrees for 25-30 minutes or until toothpick comes out clean.
While the cake is baking, make the icing.
Mix together all icing ingredients until smooth – may need to add more powdered sugar or strawberries for a spreading consistency. Mix well first before you add extra sugar or strawberries.
Once the cake is cool, spread the icing on the cake.
Store the cake in refrigerator; it's best when it's chilled for at least 2 hours.
Sunday, February 10, 2013
Breakfast for dinner? Why, yes please!
Confession:
Dinner comes in the form of breakfast at least once a week here in my house. It's quick, I always have the ingredients on hand, & I hear a lot less complaints from the peanut gallery. Now, of course, it usually consists of microwaved bacon, over done scrambled eggs, & toasted white bread... but I have bigger, yummier dreams of this month's menu. Don't worry though, one of the best reasons to have breakfast for dinner is the ease of it, so I have tried to pick yummy recipes that can be prepared ahead of time.
I CAN'T WAIT!!!
Alison
Haley: Apricot Bellinis
http://www.myrecipes.com/recipe/apricot-bellinis-10000000257636/
Keata: Parmesan Hash Brown Cups
http://www.theyummylife.com/Parmesan_Hash_Brown_Cups
Jill: Baked French Toast
http://thepioneerwoman.com/cooking/2012/08/baked-french-toast/
Alison: Tomato & Basil Quiche
http://allrecipes.com/Recipe/tomato-and-basil-quiche/detail.aspx
Theresa: Maple Pecan Crusted Bacon
http://unsophisticook.com/maple-pecan-crusted-bacon-recipe/
Amy: Granola Yogurt Berry Parfait
http://www.foodnetwork.com/recipes/the-surreal-gourmet/granola-yogurt-berry-parfait-recipe/index.html
Dinner comes in the form of breakfast at least once a week here in my house. It's quick, I always have the ingredients on hand, & I hear a lot less complaints from the peanut gallery. Now, of course, it usually consists of microwaved bacon, over done scrambled eggs, & toasted white bread... but I have bigger, yummier dreams of this month's menu. Don't worry though, one of the best reasons to have breakfast for dinner is the ease of it, so I have tried to pick yummy recipes that can be prepared ahead of time.
I CAN'T WAIT!!!
Alison
Haley: Apricot Bellinis
http://www.myrecipes.com/recipe/apricot-bellinis-10000000257636/
Keata: Parmesan Hash Brown Cups
http://www.theyummylife.com/Parmesan_Hash_Brown_Cups
Jill: Baked French Toast
http://thepioneerwoman.com/cooking/2012/08/baked-french-toast/
Alison: Tomato & Basil Quiche
http://allrecipes.com/Recipe/tomato-and-basil-quiche/detail.aspx
Theresa: Maple Pecan Crusted Bacon
http://unsophisticook.com/maple-pecan-crusted-bacon-recipe/
Amy: Granola Yogurt Berry Parfait
http://www.foodnetwork.com/recipes/the-surreal-gourmet/granola-yogurt-berry-parfait-recipe/index.html
Thursday, January 17, 2013
2013 -- Year of the Veggie!
This year I resolve to feed my family food that is good and good for them. This menu is full of yummy veggies that hopefully will make it into our regular rotation. And yours too! Don't worry I still included a dessert. See you next week!
Emily
Spicy Black Bean Burger with Spicy Chipotle Mayo
http://www.skinnytaste.com/2012/06/spicy-black-bean-burgers-with-chipotle.html
Jenn
Zucchini and tomato “pasta”
http://blissfulbblog.com/blog/2012/7/26/blissful-eats-with-tina-jeffers-zucchini-and-tomato-pasta.html
Whitney
White House Biggest Loser Salad
http://www.ivillage.com/white-house-salad-biggest-loser/3-r-319466
Sara
Strawberry Shortcake Rice Krispies
http://www.sweettreatsmore.com/2012/05/strawberry-shortcake-rice-krispie.html
Katherine
Caramelized Spicy Green Beans
http://www.myrecipes.com/recipe/caramelized-spicy-green-beans-50400000126156/
Kati
Blueberry Mango Quinoa with lemon basil dressing
http://www.veggiebelly.com/2011/06/mango-blueberry-quinoa-salad-with-lemon-basil-dressing-recipe.html
This year I resolve to feed my family food that is good and good for them. This menu is full of yummy veggies that hopefully will make it into our regular rotation. And yours too! Don't worry I still included a dessert. See you next week!
Emily
Spicy Black Bean Burger with Spicy Chipotle Mayo
http://www.skinnytaste.com/2012/06/spicy-black-bean-burgers-with-chipotle.html
Jenn
Zucchini and tomato “pasta”
http://blissfulbblog.com/blog/2012/7/26/blissful-eats-with-tina-jeffers-zucchini-and-tomato-pasta.html
Whitney
White House Biggest Loser Salad
http://www.ivillage.com/white-house-salad-biggest-loser/3-r-319466
Sara
Strawberry Shortcake Rice Krispies
http://www.sweettreatsmore.com/2012/05/strawberry-shortcake-rice-krispie.html
Katherine
Caramelized Spicy Green Beans
http://www.myrecipes.com/recipe/caramelized-spicy-green-beans-50400000126156/
Kati
Blueberry Mango Quinoa with lemon basil dressing
http://www.veggiebelly.com/2011/06/mango-blueberry-quinoa-salad-with-lemon-basil-dressing-recipe.html
Tuesday, January 8, 2013
2013
it's here! (i mean the blog and 2013!) whew..
took a little longer than i expected to get this thing going..
took a little longer than i expected to get this thing going..
i wanted to send a reminder of the description of cooking club, expectations, etc.
so here it goes.
so here it goes.
we will meet one time per month and cook a meal from a menu that the hostess chooses. the hostess will chose the menu and will let the people know what they are cooking. we will rotate the different dishes so no one will get stuck making the salad (or dessert in my case!) every time! if you are hosting the dinner-you get to chose everything-if you want to "theme" the night-you can...mexican, italian, summer, etc. if you are hosting the month, please get the menu out 1 week before we meet so that there's enough time to get the ingredients, etc.
we are going to meet the 3rd thursday of every month except for november and december. it's pretty important to be able to attend the majority of the months since part of the meal will depend on you!
here are the 2 different groups:
team 1: (ODD months...)
jen davenport
whitney porter
sara shankle
catherine ward
kati wilks
team 2: (EVEN months...)
haley short
keata snider
theresa volbert
alison weaver
sub list:
sara smith
whitney sikes
IMPORTANT ACTION TO BE TAKEN:
1. if you know of anyone who would like to sub, please leave a comment on this post and i will add them to the sub list. please do NOT leave their phone number or contact info. i will send that in an email since this is a public blog. with that being said, you may not want to leave your address or any other personal info on the blog (just a thought)
2. please sign up for a month that you will host by leaving a comment on this post. i will look at it and put together another post with all the assigned months. it will be first come first serve!
alright, i think that's it BUT i'm sure i'm leaving something or someone out (i left haley's name off last year..oops)
please leave a comment if i've left something off and i will add it!
i'm excited about our new addition-the blog- i hope it will add another positive dimension to our cooking club!
christmas party
jill, thanks for hosting a wonderful party! i know the husbands enjoy a taste of our monthly cuisine.
i hope everyone had a merry christmas and is ready to kick off 2013!
i hope everyone had a merry christmas and is ready to kick off 2013!
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