So here are the recipes of last nights menu items :
Spinach Artichoke Dip:
2 (10-ounce) packages fresh spinach, well rinsed and stems trimmed
4 tablespoons unsalted butter
1 cup chopped yellow onions
1 tablespoon minced garlic
1 teaspoon salt
1/2 teaspoon ground black pepper
1/4 teaspoon cayenne
1/4 cup all-purpose flour
1 cup milk
1 cup heavy cream
2 teaspoons fresh lemon juice
1 cup 1/2-inch cubes rindless Brie
1 cup grated Monterey Jack
1 (6 1/2-ounce) jar marinated artichoke hearts, drained and chopped
4 strips bacon, fried crisp, drained and chopped
1/4 cup grated Parmesan
Assorted chips for dipping (pita chips, tortilla chips, bagel chips)
Preheat the oven to 350 degrees F. Lightly grease a 9-inch round chafing dish and set aside.
Bring a medium pot of water to a boil. Add the spinach in batches and cook until wilted, 2 to 3 minutes. Remove and refresh under cold running water. Squeeze to remove all excess water and chop. Set aside. In a medium pot, melt the butter over medium-high heat. Add the onions and cook, stirring, for 3 minutes. Add the garlic, salt, pepper, and cayenne, and cook, stirring, for 1 minute. Add the flour and cook, stirring constantly, to make a light roux, about 2 minutes. Add the milk and cream in a steady stream, and cook, stirring constantly, until thick and creamy, 2 to 3 minutes. Add the cooked spinach and lemon juice, and stir to incorporate. Add the cubed and grated cheeses, artichoke hearts, and bacon, and stir well. Remove from the heat and pour into the prepared dish. Top with the Parmesan and bake until bubbly, about 10 minutes. Remove from the oven and serve hot with chips.
And the yummy rolls are a recipe I got from my mother-in-law. She uses the Pantry Secrets Homemade Bread Recipe. You can check out the website at howtomakebread.blogspot.com!! This recipe is half the original, it makes 24 rolls or about 3 pizzas.
5 1/4 cup flour
1/4 cup sugar
1/2 tablespoon salt
1 1/2 rounded tablespoons saf-instant yeast
1 1/2 tablespoons liquid lecithin
2 cups hot tap water
Mix dry ingredients. Add lecithin and water. Mix for 1 minute and check consistency. If dough is too dry, add more water. If dough is too moist, add more flour. Mix for 5 minutes. (Do not add water or flour to the dough after it has finished mixing.) Spray counter and pans with pam. Shape loaves and cover with a dish towel. For rolls, I cut dough in half and make 12 with each half. Or it makes 4 loaves of bread. Let raise 25 minutes. Bake at 350. Bread gets 25 minutes, rolls get 12 minutes. I roll a softened stick of butter over the tops when I take the rolls out.
Zuppa Toscana Soup1 pound Italian sausage
2 large russet baking potatoes (sliced in 1/2 length wise, then 1/4 inch slices)
1 large onion, chopped
1/2 can/bag bacon bits
1 tsp minced garlic
2 cups chopped kale
2 cans chicken broth
1 quart water
1 cup heavy whipping cream
Cook sausage, then set aside to drain in a paper towel. Add onions, potatoes, chicken broth, and garlic to the quart of water in a large pot. Cook on medium until potatoes are done. Add meat. Salt and pepper to taste. Simmer for ten minutes then turn to low heat. Add kale and cream. Heat through and serve.
Nancy Brought the yummy cookies and cream bark!1 bag white chocolate
6 crumbled oreos
3 crumbled candy canes
Melt chocolate in double broiler. Mix in oreos. Line a glass baking dish with wax paper, then pour mixture in. Sprinkle top with candy canes. Place in fridge until hard. Break into pieces and serve.
Joann made the Nanaimo Bars1 1/2 cup sugar
3/4 cup butter
3 eggs
3/4 cup cocoa
6 cups graham cracker crumbs, almonds, oats
1 tsp vanilla
Grease cookie sheet. Melt butter, cocoa, sugar, and eggs on low. Add mixture and vanilla. Spread in cookie sheet with a greased roller and chill.
3/4 cup butter
2/3 cup milk
6 tablespoons pudding
6 cups powdered shugar
food coloring optional in this section
Beat together and spread on first layer. Chill.
3/4 cup butter
2 cups chocolate chips
Melt on low and spread on top. Keep chilled.
The sugar cookies were a yummy little take home treat covered with butter cream frosting.1/2 cup sour cream
1 cup sugar
1/2 cup shortening
2 eggs
1/2 teaspoon vanilla
3 cups flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
Combine flour and other dry ingredients in small bowl and set aside. In mixer combing sugar and shortening, add sour cream, eggs, and vanilla. Mix in dry ingredients. Roll out and shape. bake at 350 no more than ten minutes. I make mine really thick so they are soft and chewy, but you can make them as thin as you like:)
Next month Makenzie Martinez will be hosting the dinner at her house on December 18th at 6:30 pm. We will be hosting a family for Sub For Santa and invite you all to bring something for the family. I will post with more information as I receive it. I have someone to host January but if you are interested in hosting any months after that please let me know! Also if you are interested in bringing a appetizer or dessert to a dinner someone else is hosting, please email me at kady_james@hotmail.com. I hope all of you can come next month!!
