November Cooking Night

Thursday November 20th
6:30 at Cindy J. Home
"Cooking with Fall Produce"

Please rsvp in the comment box below:

October Cooking Night

Thursday October 23rd at 6:30
Host: Cindy J.
Come have a fun ladies night and try some new recipes!
rsvp in the comment box below.

September Cooking Night

Thursday September 25th at 6:30
Host: Abby
Cost: $3

Please rsvp in the comment box below

*Let me know if you would like to host sometime*

Thai burgers with peanut sauce

6 servings
341 calories per serving

Sauce: 70cal per TBS
2 Tbsp. peanut butter- 
2 tsp. soy sauce- 
1 ½ tsp. sesame oil-
1 tsp. water
1 tsp. rice vinegar
1 clove garlic

Burgers:
½ C. chopped green onions
1 Tbs. chile paste w/ garlic
2 tsp. ginger
2 tsp. soy sauce
¼ tsp. salt
2 pound chopped chicken or turkey

Thin Buns
1 C. onion and bell pepper sauteed 

Grill burgers. Top with onions and peppers and 1 Tbsp. sauce

Moroccan Mixed Rice Salad

Ingredients:
1 tbls soy sauce 1 tbls molasses 1/3 cup wild rice 1 ½ cups water ½ cup long grain rice 1 cup water 15 oz can chick peas Slice red onion, finely chopped 1 small red pepper (sweet), chopped 1/3 cup dried apricots, chopped ½ cup raisins 2 tbls mint or cilantro or combination of both ½ cup sliced almonds, toasted	Dressing 1 teas curry powder 1 teas coriander 1 teas tumeric 1 teas nutmeg ¼ teas cayenne ¼ cup rice vinegar 2 tbls honey 1 tbls lemon juice 5 tbls olive oil
Cooking Instructions:
Combine soy sauce, molasses and wild rice in a saucepan with 1 ½ cups water. Bring to a boil and simmer 30-50 minutes or until done.(It should be soft, firm and chewy with some grains popped and some whole) Drain and cool. Combine long grain rice and water in another saucepan. Bring to a boil and simmer 20 minutes or until done.(Check your rice recipe for rice to water ratio) Make dressing by dry frying the spices in a skillet for 2-4 minutes (don’t burn them) Cool on a plate. Wisk the vinegar, honey, lemon juice in a bowl, then wisk in the oil and add the spices. Add everything except the rice to the dressing and let it marinade while the rice is cooling. Add cooled rice, stir and serve.
Additional Comments:
If you make this a day ahead leave the rice separate until a couple of hours before you plan to serve it. The rice has a tendency to absorb a lot of the dressing and make the salad dry. If there are leftovers and it seems a bit dry, just add some olive oil to moisten.

Carrot Fries and Dip

Ingredients

• 2 lbs carrots
• 1 tablespoon olive oil
• salt and pepper to taste

Instructions

1. Preheat oven to 425 degrees.
2. Peel and slice carrots into french fry shaped pieces (about ½” x ½” x 3”). Toss carrots with olive oil, salt and pepper. Arrange carrots in a single layer on baking sheet.
3. Bake for 10 minutes then flip each carrot fry. Continue to bake until fully cooked and slightly crispy, about 10 minutes. Serve immediately with your favorite sauce!

Cilantro Dipping Sauce:

1. 1/2 cup sour cream or Greek yogurt
2. 1 small garlic clove, crushed
3. Handful Fresh cilantro
4. 1 teaspoon fresh lime juice
5. 1 teaspoon sugar
6. Salt and black pepper

Blend all the ingredients for a smooth consistency. Season with salt and black pepper.

Rhubarb Crumble and Rhubarb Sauce

Place in 9X13 pan:
2 1/2 C. Diced and Peeled Rhubarb
2/3 C. Sugar
1/3 C. Flour
1/4 tsp. Salt

Mix and sprinkle on top of Rhubarb:
1 C. Brown Sugar
3/4 C. Flour
1 C. Oats
3/4 C. Butter
1/2 tsp. Cinnamon
1/2 tsp. Salt
3 TB. Water

Bake at 350 for 40 minutes.  Top with vanilla ice cream!


Rhubarb Sauce

1 ½ - 2 C. Chopped and peeled rhubarb

¼  C. Sugar

1 (3oz) Jello package

1 ¼ C. water

Simmer a few minutes.  Allow to cool at room temperature.  Serve over vanilla ice-cream

Burgers and Fries with a Twist

Thursday May 29th at 6:30
Enjoy a healthy but yummy twist to burger and fries.
Host: Shauna
rsvp in the comment box below

Hash Brown Sausage Bake

		Hash Brown Sausage Bake “This is one of my son’s favorites,” Vicky Dempsey says from Louisville, Mississippi. Buttered hash browns form a mouthwatering crust for yummy fil...
		View on www.tasteofhome.com	Preview by Yahoo

I did a ham version and added green chilies to the sausage one

Strawberry Croissant French Toast from Best Bites:

6 croissants

8 oz. cream cheese

zest of 2 lemons

1 1/4 c. powdered sugar

1 1/2 c. milk

2 eggs

1 1/4 tsp lemon extract

sliced strawberries

1. cut croissants in half length wise.

2.  combine cream cheese, zest of 1 lemon, strained juice of 1 lemon, 3/4 c. powdered sugar and mix until fluffy.

3.  spread mixture on cut croissants, put croissants back together and cut into 3-4 pieces and arrange pieces in 9x13 pan

4.  wisk together eggs, milk, lemon extract, zest from one lemon, and 1/2 c. powdered sugar.  Pour over croissant pieces in pan, cover and refrigerate overnight.

5.  Bake 350 for 30 minutes covered.  uncover and back an additional 20-30 minutes (browned slightly).

6.  Serve with whip cream and strawberry sauce (see recipe below)

Strawberry Sauce - Our Best Bites

			Strawberry Sauce - Our Best Bites Okay, do you ever find yourself in Costco [I can only dream] or Sam’s Club around this time of year and see those GIANT flats of strawberries for,...
			View on www.ourbestbites.com

Chocolate Chip Scones

2 c. flour

1/2 c. butter

1/2 c. sugar

1/4 tsp salt

2 tsp. baking powder

3/4 c. choc chips (or whatever you want to add)

1 egg

1/2 c. milk

1 egg + 1 T milk

preheat over to 350

whisk flour, sugar, salt, and baking powder in bown.  Add butter and mix in with fingertips until blended.  Whisk together 1 egg and milk and stir into flour mixture.  On lightly floured surface, knead dough 5-6 times.  Place on greased cookie sheet (or parchment paper) and pat into a 8 inch circle.  with sharp knife, cut halfway through the dough to make 12 pie shaped wedges.  Brush egg wash on top and bake 20-30 minutes.  remove to wire rack to cook and cut wedges while still warm.

Mother's Day Brunch

April 24th at 6:30
Malissa M. will be our host
$3 to help cover the cost of food.
Please rsvp in the comment box below

March 27th Cooking NIght

Our next cooking night will be March 27th at 6:30
Our host will be Ryleigh!
Please rsvp below

Chicken Pasta Salad

Ingredients

▪ 1 box shaped pasta

▪ 1 head of broccoli, chopped

1 cup frozen peas, thawed

▪

▪ ½ pkg mini pepperonis (regular size is ok, too)

3 Monterey Jack cheese sticks (snack sticks) cut into chunks (you can

▪

use any kind of cheese, but we always have these around, and it is

easy to just slice them up!)

3 medium carrots, chopped

▪

Ranch dressing (We use the packet to make our own…much better

▪

tasting)

Instructions

1.Cook pasta according to directions on the box. Drain it.

2.Place colander with drained pasta into a bowl with ice and water in it to

cool it off.

3.Put all the rest of the ingredients, except the ranch dressing into a bowl.

Pour the cooled pasta onto a clean towel and really dry it off.

Pour pasta into the bowl

there’s no exact science to it.

. Stir in the ranch as you like it. A little, a lot—

Chicken Enchilada Dip

2 cups chicken cut up

1 8 oz cram cheese softened

1 c mayo

1 8 oz pack Mexican blend cheese

1 4 oz can green chili peppers

mix together using all but a cup of cheese- spread in a baking dish,

top with remaining cheese, cook at 350 for 30 min, serve with chips

Avocado Chicken Salad Recipe

Prep Time: 10-15 minutes

Ingredients:

▪ 2 cups cooked chicken, shredded or chopped

▪ 1 ripe avocado, peeled and pitted

▪ 1/4 cup sliced almonds

▪ juice from half a lime

▪ 1/2 tablespoon olive oil (optional)

▪ 1/4 cup scallions, diced

▪ salt and pepper, to taste

Shred or chop the cooked chicken until bite sized pieces and set aside.

• I also added about a ¼ a cup of mayo.

In the bowl of a small food processor, combine the avocado, almonds,

lime juice, and olive oil (if using). Pulse together a few times until

the avocado is smooth and creamy. Add in the shredded chicken and

pulse 2-3 times until combined. (Do not pulse more than 3 times or

else the chicken will be too finely chopped.)

If you are not using a food processor, in a medium size bowl, mash

the avocado, almonds, lime juice, and olive oil (if using) using a fork

until the avocado is smooth and creamy. Add in the shredded chicken

and mix to combine.

Season with salt and pepper to taste. Spread on toasted whole-wheat

bread and enjoy!

Rotisserie Chicken Night

Thursday February 27th 6:30 at Lexi's House
Come enjoy a girls night and learn some of Lexi's favorite recipes to use rotisserie chicken.  Please rsvp in the comment box below.  $3 to help our wonderful host provide all of us dinner :-)

Curry night recipes

Hey girls, here are the recipes from curry night at my house.  Let me know if this doesn't work but now that I have an iPad if I find a yummy recipe online I take a picture of it and the. Just reference it when I am cooking so I am posting all my pictures of the recipes 

Butter chicken recipe

Indian spiced lentil curry.  I made mine in a stock pot

Crockpot chicken curry 

Chocolate cake with peanut butter frosting 

Curry hummus 

Anyway, if you can't click on the pictures and make them bigger let me know and I will post the links.  Enjoy, I have been enjoying the left overs all weekend.  We had the last of the leftovers tonight and I may go into curry withdrawals soon. :) 

January 23rd, 6:30 - Curry!

Cooking Group this month will be January 23rd, 6:30 at Cindy's home.  She will be cooking up 3 curry dishes so we can try a variety - yum!!  Cost is $3 to help our fabulous host cover the cost of food. Please rsvp in the comment box below.