Sunday, July 24, 2011

July: Summer Cookout

July: Summer Cookout
Hostess: Susan

Menu
Black Eyed Pea Dip
Apple Nachos
Grape Salad
BBQ Beef Sandwiches
Loaded Potato Casserole
Strawberry/Blueberry Trifle ("Dump")


Susan had everything decorated in red, white and blue for our cookout themed dinner.


Black Eyed Pea Dip by Jennifer

1 - 15 ounce can black eyed peas
1/4 cup onion, finely chopped
1/4 cup sour cream
2 tablespoons picante sauce
1 cup grated cheddar cheese

Drain peas and mash (leaving some chucks).  Add remaining ingredients and stir well.  Cook at 350 degrees for 20-30 minutes.  Serve with chips.


Apple Nachos by Kelly

4 large Granny Smith apples, sliced 
1 bag jumbo marshmallows
1/4 cup butter
35 caramels
1 Tbsp evaporated milk
1/4 cup M&M's candies, chopped
2 Tbsp chocolate syrup
Slice apples and arrange on platter.

In saucepan, melt marshmallows and butter until creamy. Set aside.

In microwave dish, melt caramels with milk (cooking in 30 second intervals, and stirring). Set aside.

Pour marshmallow cream over apple slices, followed by caramel sauce. Drizzle chocolate syrup and sprinkle with M&M's. Serve immediately and enjoy!

Grape Salad by Jessica

4 cups washed red seedless grapes (or green grapes if you choose)
1/2 c of sugar
8 oz cream cheese
8 oz sour cream
1 tub of cool whip
1/2 cup brown sugar
1/2 cup of chopped pecans or chopped walnuts

1. Mix cream cheese and sugar
2. Add sour cream and then whipped cream
3. Fold in grapes
4. In separate bowl, mix nuts and brown sugar
5. Sprinkle sugar coated nuts on top of grape salad mixture.
6. Serve cold 
BBQ Beef Sandwiches by Susan

1 boneless beef chuck roast (3 pounds)
1 medium onion, chopped
1/2 cup chopped celery
water
1 1/2 cups ketchup
1/4 cup packed brown sugar
1/4 cup vinegar
2 tablespoons dry mustard
2 teaspoons salt
2 teaspoons Worcestershire sauce
1 teaspoon chili powder
1/2 teaspoon paprika
1/2 teaspoon garlic salt
few drops hot pepper sauce
hamburger buns

Place beef, onion, and celery in a Dutch oven; add water to almost cover meat. Bring to boil; reduce heat. Cover and simmer 2 1/2 - 3 hours or until meat is tender. Remove meat; strain and reserve cooking liquid. Trim and shred meat; return to Dutch oven. Add 2 cups of strained cooking liquid (save remaining cooking liquid) and chill. Skim and discard fat. Add ketchup, brown sugar, vinegar, and seasonings. Cover and simmer for 1 hour, stiring occasionally. If mixture becomes too thick, add additional reserved cooking liquid. Serve on hamburger buns. Yield: 15-20 servings.
(Country, June/July 1993) 


Loaded Potato Casserole by Laine

16 oz sour cream
1 bag red skinned potatoes
1 container cottage cheese or ricotta
4 cups shredded Cheddar
3 green onions
salt and pepper to taste

 Wash and cut potatoes with skins into 3/4 inch cubes. Cover potatoes with salted water in large pot and bring to a boil until tender. Drain potatoes and return to pot. Mix in cheese, sour cream, cottage or ricotta cheese, and diced green onions. Salt and pepper to taste. Pour into large casserole dish and bake for 30 minutes on 350 degrees. 


Strawberry/Blueberry Trifle "DUMP" by Erinne

First bake angel food cake according to the back of the box.
Then soften cream cheese. Next mix 8oz cream cheese with small can of sweetened condense milk. Fold in one pack of cool whip. Tear angel food cake into pieces and place some in the bottom of a bowl. Add cream mixture then berries. Add more angel food cake, cream, then berries until dish is covered. 

Dish of the Night: Laine, Loaded Potato Casserole

Wednesday, June 29, 2011

June: Italian Feast

June 2011
Theme: Italian
Hostess: Erinne

Menu:
Spinach and Artichoke Dip
Pepperoni Pizza Dip
Cheesy Flatbread
Fried Ravioli with Marinara Sauce
Chicken Alfredo with Penne Pasta
Fruit Pizza
Italian Cream Cake

Erinne had everything perfect for a great Italian feast!

All the delicious food!



 
Pepperoni Pizza Dip by Susan
(Taste of Home Annual Recipes 2001)

1 package (8 ounces) cream cheese, softened
1/2 cup sour cream
1/8 teaspoon dried oregano
1/8 teaspoon garlic powder
1/8 teaspoon cayenne pepper
1/2 cup pizza sauce
3/4 cup chopped green pepper
10 pepperoni slices, quartered
1/4 cup sliced green onions
1/2 cup shredded mozzarella cheese
toasted bread rounds or breadsticks
In a mixing bowl, combine the first 5 ingredients. Spread into an ungreased 9-inch pi plate or serving plate. Cover with pizza sauce; top with green pepper, pepperoni, and onions. Bake at 350 for 10 minutes. Sprinkle with cheese. Bake 5-8 minutes longer or until cheese is melted. Serve with bread rounds or breadsticks. Yield: 8-10 servings

Spinach Artichoke Dip by Laine
Serves 15

2 cups Parmesan cheese
1 (10 ounce) box frozen spinach, thawed
1 (14 ounce) can artichoke hearts, drained
2/3 cup sour cream
1 cup cream cheese
1/2 cup mayonnaise
2 teaspoons garlic, minced

Preheat oven to 375 degrees.  Mix together Parmesan cheese, spinach, and artichoke hearts.  Combine remaining ingredients and mix with spinach mixture.  Bake at 20-30 minutes.  Serve with crackers or bread croutons.

Chicken Alfredo with Penne Pasta by Erinne

1. Prepare chicken - Grill 4 chicken breasts, season with Tony Chachere's Seasoning.
2. Alfredo and Pasta
You can make this delicious dish by combining the chicken with the Bertolli Alfredo Sauce and serving over pasta.  Or if you'd like you can make your own from scratch.  Either way you'll love this delicious dish!
Pasta of your choice, we enjoyed penne pasta
1 stick butter
1 cup heavy whipping cream
Salt and pepper, to taste
2 cups freshly grated Parmesan cheese
Cook pasta according to package directions.
In a saucepan or skillet, warm butter and cream. Season with salt and freshly ground black pepper.
Grate Parmesan cheese and place half of it into a large serving bowl. Pour warm butter/cream mixture over the top.
Drain pasta and immediately pour it into the bowl.
Toss a couple of times, then sprinkle in the other half of the Parmesan.
Add chicken to sauce and pour over pasta, serve immediately.  Enjoy!


Cheesy Flatbread by Jennifer

2 cups bisquick
1/2 cup hot water
2 tbsp melted butter or margarine
1 cup shredded cheddar cheese
1 tsp garlic powder
1 tsp italian seasoning
1/2 tsp ground pepper

Heat oven to 450. Mix bisquick and hot water until a stiff dough forms. Let dough stand for 10 mins. Place dough on surface sprinkled with bisquick and roll to cover coat. Form into a ball and knead 2 minutes. Place dough on an ungreased cookie sheet (I used a baking stone) and roll or pat dough into a 12 inch square. Spread butter over the dough. Mix remaining ingredients and sprinkle over dough. Bake 10 - 12 minutes or until the edges are a golden brown. Cut into strips and serve warm. 

Fried Ravioli by Jessica

Olive oil, for frying
1 cup buttermilk
2 cup Italian-style bread crumbs
1 box store-bought cheese ravioli (about 24 ravioli)
1/2 cup freshly grated Parmesan
1 jar store bought marinara sauce, heated, for dipping

Pour enough olive oil into a large frying pan to reach a depth of 2 inches.  Heat the olive oil over medium heat until a deep-fry thermometer registers 325 degrees F.

While the oil is heating, put the buttermilk and the bread crumbs in separate shallow bowls.  Working in batches, dip ravioli in buttermilk to coat completely.  Allow the excess buttermilk to drip back into the bowl.  Dredge ravioli in the bread crumbs.  Place the ravioli on a baking sheet, and continue with the remaining ravioli.

When the oil is hot, fry ravioli in batches, turing occasionally, until golden brown, about 3 minutes.  Using a slotted spoon, transfer the friend ravioli to paper towels to drain.  

Sprinkle the fried ravioli with Parmesan and serve with a bowl of warmed marinara sauce for dipping.

Fruit Pizza by Kelly

  • 2 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 cup butter, softened
  • 1 1/2 cups white sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1 bar cream cheese, softened
  • 1 box powdered sugar
  • Blueberries
  • Strawberries, diced
  • Green seedless grapes, diced
  • Kiwi, diced

  1. Preheat oven to 375 degrees F. In a small bowl, stir together flour, baking soda, and baking powder. Set aside.
  2. In a large bowl, cream together the butter and sugar until smooth. Beat in egg and vanilla. Gradually blend in the dry ingredients.  Pat out dough on a large round stone or pizza pan.  Bake at 375 12-15 minutes.
  3. Allow cookie crust to cool.  Mix together the cream cheese and powdered sugar until smooth.  Spread mixture over cooled cookie crust.
  4. Arrange fruit on pizza and serve.

Italian Cream Cake by Kelly

1 cup butter, softened
5 large eggs, separated
1 teaspoon baking soda
2/3 cup pecans, finely chopped
2 cups sugar
2 1/2 cups all-purpose flour
1 cup buttermilk
1 TBSP. vanilla
1/2 tsp. cream of tartar

Grease and flour three nine inch round cake pans.  Line pans with wax paper; grease wax paper, set aside.  In a large mixing bowl, beat butter at medium speed with an electric mixer until creamy; gradually add sugar, beating well.  Add egg yolks, one at a time, beating after each addition.  In a separate bowl, combine flour and baking soda.  Add to creamed mixture, alternating with buttermilk, beginning and ending with flour mixture.  Stir in pecans and vanilla.  In a separate bowl, beat egg whites at high speed until foamy, add cream of tartar; beat until stiff peaks form.  Gently fold beaten egg whites into batter.  Pour batter into prepared pans.  Bake at 350 degrees for 25 to 30 minutes.  Let cool in pans for 10 minutes, remove from pans; peel wax paper off; and let cool completely on wire racks.  Spread pecan-cream cheese frosting between layers, on sides and top of cake. 

Pecan-Cream Cheese Frosting
2 sticks butter, softened
2 - 8oz. packages cream cheese, softened
2 pounds powdered sugar, sifted
1 1/2 cups finely chopped pecans
1 TBSP. vanilla

Beat butter and cream cheese at medium speed until smooth.  Gradually add powdered sugar, beating until light and fluffy, stir in pecans and vanilla.


Dish of the Night: Dessert (Fruit Pizza and Italian Cream Cake) by Kelly

Another fun night of cooking, baking, and enjoying delicious food with "6 Girls, Skillets, and Pearls".

Monday, May 16, 2011

Hola, Senoritas! It's fiesta time!!

Hola!!
May 2011
Theme: Cinco de Mayo
Hostess: Jessica

Menu:
Sangria 
Chips and Salsa
Layered Mexican Dip
Chicken Enchiladas
Chicken Quesadillas
Fried Ice Cream

Jessica had everything decorated perfectly for a fun fiesta!


We also enjoyed Mexican wedding cake cookies as a yummy parting gift.

The senoritas ready to share recipes and enjoy the Cinco de Mayo!


Sangria by Jessica
  • 2 cups  orange juice, chilled
  • 1 cup  unsweetened white grape juice, chilled
  • 1 cup  reduced-calorie cranberry juice
  • 1 1-liter bottle  diet lemon-lime carbonated beverage, chilled
  •   Ice cubes
  • 2 cups  assorted fresh fruit (such as oranges, cut into wedges; thinly sliced and halved lemons and/or limes; pineapple wedges; seedless red or green grapes; sliced, peeled and pitted peaches; and halved strawberries)
  •   Fresh mint sprigs

In a large bowl or pitcher, stir together chilled orange juice, white grape juice, and cranberry juice.Add the lemon-lime beverage; stir gently. Fill each of 10 glasses about two- thirds full with ice. Divide fruit among glasses. Pour juice mixture into glasses. Garnish with fresh mint sprigs. Makes 10 (about 6-ounce) servings. 

(Easy) Homemade Salsa by Kelly
1 can Rotel tomatoes
1 (5 ounce) can tomato sauce
2 teaspoons cumin
1/4 cup chopped jalapenos
1 ounce vinegar
1 (16 ounce) jar Pace medium salsa

Combine all ingredients in a food processor and blend.  Serve with tortilla chips.


 Chicken Quesadillas by Susan
4 Rotisserie chicken breasts
1 fajita mix
water
soft flour tortilla
 toppings of your choice
spray butter
Mix chicken breasts, fajita mix, and a 1/3 cup water. Spray queasadilla maker with spray butter. Layer chicken and toppings of your choice to soft flour tortilla. Cook for 5 minutes or until toasted in quesadilla maker


 Layered Mexican Dip by Jennifer
 1 package taco seasoning
1 can refried beans
1 pkg cream cheese
1 container sour cream
1 jar salsa
1 tomato (chopped)
2 cups shredded cheddar cheese
(additional/optional layers: iceburg lettuce, green bell peppers, black olives)


Mix refried beans and taco seasoning in bowl and spread into dish. Mix cream cheese and sour cream in bowl and spread over beans. Layer remaining ingredients. Keep refrigerated until served.

Fiesta Rice by Kelly
2 teaspoons olive oil
1 (10 ounce) package frozen whole-kernal corn, thawed
1 tablespoon butter
1 cup chopped green onions
1 1/2 cups uncooked brown rice
1 teaspoon ground cumin
1 teaspoon minced garlic
2 cups chicken broth
1/8 teaspoon freshly ground black pepper
Dash of salt
1 (14.5 ounce) can diced tomatoes with chiles, undrained
1 (15 ounce) can black beans, rinsed and drained
1/2 cup chopped fresh cilantro
1 tablespoon fresh lime juice

Heat oil in a medium saucepan over medium-high heat.  Add corn to pan; cook 10 minutes or until corn starts to brown, stirring occasionally.  Remove from pan and set aside.

Melt butter in pan.  Add onions; saute five minutes or until tender.  Stir in rice, cumin, and garlic; cook one minute.  Add chicken brother, black pepper, salt, and diced tomatoes to pan; bring to a boil.  Cover, reduce heat and simmer for 45 minutes, stirring occasionally.  Remove from heat; stir in reserved corn and beans.  Cover and let stand 10 minutes.  Stir in cilantro and lime juice.

 Chicken Enchiladas by Jessica

  • 1 tablespoon butter
  • 1/2 cup chopped green onions
  • 1/2 teaspoon garlic powder
  • 1 (4 ounce) can diced green chiles
  • 1 (10.75 ounce) can condensed cream of mushroom soup
  • 1/2 cup sour cream
  • 1 1/2 cups cubed cooked chicken breast meat
  • 1 cup shredded Cheddar cheese, divided
  • 6 (12 inch) flour tortillas
  • 1/4 cup milk
Directions:

  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a large baking dish.
  2. In a medium saucepan over medium heat, melt the butter and saute the green onion until tender (about 3 to 4 minutes). Add the garlic powder, then stir in the green chiles, cream of mushroom soup and sour cream. Mix well. Reserve 3/4 of this sauce and set aside. To the remaining 1/4 of the sauce in the saucepan, add the chicken and 1/2 cup of shredded Cheddar cheese. Stir together.
  3. Fill each flour tortilla with the chicken mixture and roll up. Place seam side down in the prepared baking dish.
  4. In a small bowl combine the reserved 3/4 of the sauce with the milk. Spoon this mixture over the rolled tortillas and top with the remaining 1/2 cup of shredded Cheddar cheese. Bake in the preheated oven for 30 to 35 minutes, or until cheese is bubbly.

Fried Ice Cream by Erinne


Spray butter
flour tortillas 
vanilla ice cream 
corn flakes
 cinnamon
 sugar 
cool whip 
Carmel topping

Spray butter on tortilla, Combine cinnamon and sugar.  Rub on both sides of flour tortilla. Fry on stove top flipping tortilla until golden brown. Let cool. Roll a scoop of ice cream in the cornflakes; put in freezer to harden. Then place covered ice cream scoop on tortilla.  Serve with cool whip then add carmel topping.

Dish of the Night: Layered Mexican Dip by Jennifer

We had fun, fun at the fiesta and the food was delicious!!  Ole!