Bonnie & Janell

 "Happy Unbirthday!"

Check out our cute 'hosties' in their fancy aprons!! Janell's mom made them for the event--what a sweet lady she is. We are loving how family members get involved in the planning and preparation for these wonderful evenings. I'm convinced that every gal should own at least one frilly apron.

Check out the photos and recipes below to taste a little of our fun evening.
Thank you for the very merry un-birthday delight, Bonnie & Janell-- it was fabulous!

Pay close attention to the decor detail-- it was EVERYWHERE! So fun!!!

Our place settings were frames with birthday subway art that we were sent home with. Our place tags were found by the cute pinwheels with our birthday's on them! We were also sent home with those treasures.

We were spoiled! That is for sure!!

Cute take home gifts included taper candles as seen in our sweet desserts; some fun wrapped mentos that I popped in my mouth as I was browsing pictures after the party; & a very adorable ring that was used as a napkin holder.
AS I mentioned-- attention to detail!

The Menu:

Everything was so yummy.

Our first courses were delicious-- from the  dip to the sweet curry soup and every little bite in between... I am salivating remembering all the yummy-ness!

I confess-- I was too enamored with the grilled parm that I neglected to get a picture. I didn't realize that parmesain prepared this way is called "Frico." I love frico!! The crisp texture and cheesy flavor and was such a fun compliment to the Spinach salad.

I did need to include a picture --- I adopted one from another website boasting frico. *YUM*

Recipes coming!
The sweet curry soup was really flavorful and surprising with raisin's as the "sweet" in the recipe. Really tasty!!

SUMMER DRINK
1 can OJ concentrate
1 can lemonade concentrate
10 C. water
1 1/2 C sugar
1 tsp. almond flavoring
1 tsp vanilla flavoring
1 large bottle 7-up
Add 7-up just before serving

POPPYSEED SALAD
3/4 C sugar
2 T mustard
3/4 C vinegar
dash salt
1 1/2 T poppy seeds
1 1/2 C oil
1 1/2 T green onion
Romain Lettuce
Iceburg lettuce
1 red onion, sliced
1 lb. bacon, crumbled
1 1/2 C. cheese, shredded
1 C fresh mushrooms

SWEET CURRY SOUP
1/2 C butter
1/2 C chopped onion
2 large carrots, shredded
3 tsp flour

3 tsp curry powder

8 C chicken broth
1 apple, peeled and diced
2 chicken breasts, cooked and cubed very small
3/4 C white rice
3/4 C golden raisins
S&P to taste
two pinches dried thyme
1 C heavy cream
Sauté onion and shredded carrots in the butter in large pot. Add flour and curry cook five more minutes. Stir in chicken broth and ring to boil. Reduce to a simmer for 30 min. While simmering, cook the chicken pieces in a fry pan. Add chicken, apple, rice, raisins, thyme, salt and pepper to soup. Simmer for 20 more minutes until the rice is done. When there is about 2 minutes left, stir in cream.


Main Course:
Garlic Chicken Farfalle with Roasted Asparagus

 

Garlic Chicken Farfalle w/roasted asparagus

Courtesy: www.slcgourmetgals.blogspot.com

Ingredients:

            16 oz. Farfalle pasta
            1 c. heavy whipping cream
            3-4 chicken breasts (boneless, skinless)
            2 to 3 cloves garlic, crushed

            1 Tbsp. pepper*
            1/2 c. butter
            1 lb. bacon, crumpled**
            1/2 c. shredded Parmesan cheese
            1 (12 oz) Lawry’s mesquite marinade with limejuice
*Seems like a lot of pepper, but it has a wonderful flavor when everything mixes together. If you're apprehensive, do less pepper. You can always add more.

Directions:

            **Cook my bacon in the oven (400 degrees, convection). Way less messy. And it's crispy every time. Time varies, so you just have to watch it. I think it's usually around 30 minutes. Allow to cool and then crumple.  Crock pot chicken and bottle of marinade on low for 6 hours. Pull marinated chicken out of the juices, allow to cool a little bit, and shred (I pull it apart). Set this aside. Discard remaining marinade.  About a half-hour before serving, boil the pasta. In a small saucepan, melt butter, add garlic, whipping cream, pepper, parmesan cheese, and crumpled bacon. Whisk together on low heat for 3-4 minutes. In a large bowl, pour over cooked, drained pasta, add chicken and stir through. Sprinkle a little bit more shredded parmesan cheese on top.

What a fun spring menu. The chicken in this dish was so flavorful-- you're going to have to try out this dish for your next pasta night!

You might wonder how we can fully enjoy dessert  after such wonderful dishes....
Well... take a look and you will see just how... yum{EASY}yum ...it can be!!

See what I mean? How can you resist. Do you see that luscious looking cookie with the pink icing calling your name? It's too bad we can't just reach into the picture and snap it right up. I wasn't expecting the flavor that came from my first bite of that cookie. It was one of those "died and gone to heaven moments."
Imagine this: Cream cheese frosting mixed with RASPBERRIES. Heavenly goodness, folks.

CHOCOLATE SOUR CREAM BUNDT CAKE
Book: My favorite desserts
Chapter: Desserts
Serves: 12
1 pkg Chocolate devils cake mix
1 box chocolate pudding mix, (small)
1/2 cup oil
3/4 C warm water
3 eggs
1 C sour cream
1 C chocolate chips, semisweet
1 16-oz carton chocolate frosting
Mix all ingredients together except the chocolate chips and the frosting. Beat until smooth. Add chocolate chips. Grease bundt cake pan. Bake at 350* for 45-50 mintues. Cool & frost.

SUGAR COOKIES W/RASPBERRY CREAM CHEESE ICING
1/2 C margarine
3/4 C sugar
1/2 tsp salt
1/2 tsp baking pwd
1/2 tsp baking soda
1 egg
1/2 tsp almond extract (or vanilla)
Mix all the ingredients well then stir in 2 to 3 cups flour.  IF the dough seems too sticky to roll out, add more flour until it is the right consistency.  Dust a large surface with a little flour and roll the dough out to about 1/8 in. thick. You don't want to roll too thin! Cut out chapes with cookie cutter place on an ungreased cookie sheet.  Bake at 375 for 9-11 minutes (don't overcook). Makes approx 15 large cookies.
FROSTING:
4 oz cream cheese
1/4 C margarine
1 lb pwd sugar
1/2 tsp vanilla
1/2 C. frozen raspberries
Mix well. If too runny, add more pwd sugar.

"Breakfast at Tiffany's"

THE MENU, DAHLING
By: Chrissy & Tiffany

APPETIZER:
Chicken Filled Party Purses
Fruit Salad
Angeled Eggs

MAIN COURSE:
Baked Eggs Benedict
       with Asparagus Portabello Dill garnish
       and Orange Hollandaise
Oven Roasted Hashbrowns with gourmet ketchup

DESSERT:
Fondant Cupcakes
Fruit Pizza
Chocolate Tart
Danish

BEVERAGE:
Guava Colada

Chicken Filled Party Purses

CHICKEN FILLED PARTY PURSES courtesy BHG

Ingredients

* 1-1/4 cups milk
* 1 cup all-purpose flour
* 1 egg
* 1 teaspoon cooking oil
* 1/4 teaspoon baking powder
* 6 green onions
* 1 tablespoon olive oil
* 1-1/2 cups chopped cooked chicken breast or turkey
* 1/4 teaspoon ground white pepper
* 1/2 cup reduced-sodium chicken broth
* 1/3 cup dry white wine
* 1 5.2-ounce package Boursin cheese
* 1/4 teaspoon salt
* 1/8 teaspoon dried tarragon, crushed
* Red sweet pepper (optional)

Directions

1. For crepes, in a blender container combine the milk, flour, egg, cooking oil, baking powder, and salt; cover and blend until smooth. Heat a very lightly greased nonstick 7-inch skillet over medium-high heat. Remove from heat; spoon 2 tablespoons of the batter into center of the skillet. Lift and tilt skillet to spread batter.

2. Return to heat; cook for 1 minute or until light brown. Turn with a spatula; cook second side for 30 seconds. Carefully slide finished crepe onto a plate lined with paper towels. Repeat with remaining batter, keeping crepes covered as you prepare them. Set crepes aside.

3. Clean green onions; trim and discard root ends. Thinly slice white parts; reserve 12 whole green top pieces. In a large skillet bring 1/2 cup water just to boiling. Add green onion tops; cook for 30 seconds. Immediately rinse with cold water; drain on paper towels and set aside.

4. In the same skillet heat oil over medium-high heat. Add the sliced white parts of onions, cooked chicken, and white pepper; cook just until chicken is heated through. Add broth and wine; bring to boiling.

5. Reduce heat; simmer, uncovered, for 5 to 7 minutes or until liquid is reduced by half. Add cheese and tarragon; cook and stir until cheese is melted. Strain mixture, reserving liquid for sauce and solids for crepe filling. Cover sauce and keep warm.

6. For each serving, spoon about 2 tablespoons chicken mixture onto a crepe; pull up sides to make a "purse". Tie purse closed with a cooked green onion top. Spoon 1 tablespoon sauce onto each plate; set purse in center. If desired, garnish with red pepper. Makes 12.

7. Make-Ahead Tip: Prepare crepes. Stack crepes, placing two sheets of waxed paper between each one. Place in large plastic freezer bag; seal, label, and freeze up to 1 month.

Boursin cheese (Paula Deen, I think!!)
* 1 lb cream cheese, softened (2 8 oz. bars)
* 8 ounces whipped butter, at room temp
* 1 teaspoon garlic salt
* 1/2 teaspoon dried oregano
* 1/4 teaspoon dried basil
* 1/4 teaspoon dried dill
* 1/4 teaspoon dried marjoram
* 1/4 teaspoon black pepper
* 1/4 teaspoon dried thyme

Directions:

Prep Time: 10 mins

Total Time: 10 mins

1. 1 Put the cream cheese and butter into the bowl of a food processor. (You could use a mixer or blender if you don't have a food processor.).
2. 2 Add the seasonings and process until completely blended and smooth.
3. 3 Line a medium-sized serving bowl with plastic wrap and fill it with the cheese mixture.
4. 4 Cover and refrigerate for at least a few hours before serving.
5. 5 You can keep refrigerated for up to 1 week.
6. 6 Enjoy!

Baked Eggs Benedict
serves 10

• 6 English muffins ( ½ wheat, ½ white toasted)
• 10 -12 ounces Canadian bacon 2 packages, or use diced ham (I used peppered canadian bacon)
• 8 large eggs
• ½ cup milk
• 1 teaspoon onion powder
• ½ tsp salt (or ½ tsp garlic salt)
• ¼ tsp pepper
• 1 Tbsp Dijon mustard
• 1 cup shredded cheese +  1 c. Italian blend shredded cheese (or mozzarella)
• cooking spray
• 1/2 teaspoon paprika (smoked)
• *Hollandaise sauce (or orange hollandaise)
  -Blanch bite size pieces of asparagus, until crisp tender
  -Sautee’  baby Portobello mushrooms (in olive  oil w/salt and pepper)
  -garnish with fresh dill, fresh parmesan arrigano shavings flat leaf parsely, or cilantro.

Directions:

Prep Time: 20 mins

Total Time: 1 1/2 hrs

1.  Cut muffins into 1/2-inch cubes after toasting. Set aside. Cut Canadian bacon into 1/2-inch squares. Set aside. Whisk the eggs well in a 2-quart bowl. Whisk in milk and onion powder, salt, pepper, Dijon.
2.  Spray a 9-by-13-inch glass or ceramic baking dish with cooking oil spray. Scatter half the Canadian bacon evenly in bottom of dish. Scatter muffin cubes on top of Canadian bacon. Top with cheese and the remaining Canadian bacon, scattering it evenly. Pour egg mixture over the casserole. Cover the dish with plastic wrap and refrigerate overnight, or at least 8 hours, to let bread absorb egg mixture.
3.  Preheat oven to 375 degrees F. Remove casserole from refrigerator and uncover it. Sprinkle with more cheese if deseired. Lightly sprinkle the paprika evenly over the top. Cover the casserole with foil and bake for 40 minutes. Remove dish from the oven, remove foil, return dish to the oven and continue to bake, uncovered, until the eggs are set and the bacon on top begins to crisp, about 20 minutes more. Remove the casserole from oven and let it stand 5 minutes before serving.
4. 4While casserole bakes, make your favorite Hollandaise Sauce or *Orange Hollandaise sauce. To serve, cut casserole into squares and place them on plates drizzled with hollandaise. Top with sautee’d mushrooms and blanched asaparagus. Spoon about 2 tablespoons (or to taste) warm Hollandaise Sauce over each serving just before serving. Top with fresh dill, parsley/cilantro and parmesan.
5. Makes 10 servings. NOTE: Time does not reflect refrigeration time of at least 8 hours, nor standing time of 5 minutes.

Read more: http://www.food.com/recipe/eggs-benedict-casserole-121583#ixzz1BjQaMQXX

Orange Hollandaise Sauce (America's best loved recipes)
2 egg yolks
1 tsp grated orange peel
2 Tbsp orange juice
dash salt
dash pepper
¼ C butter cut it to tbsp’s
¼ C sour cream
Finely shredded orange peel for garnish
In a small saucepan whisk egg yolks, grated orange peel, orange juice, salt & pepper.
Over low heat continue whisking adding butter 1 tbsp at a time until melted and sauce thickens (about 7min). 
Remove from heat and stir in the sour cream. Return the sacue to stove-top and heat through DO NOT BOIL.
Pour over asparagus, garnish with peel if desired.
*can be made ahead. Store covered in refrigerator before serving reheat sauce on low heat until warm.

FRUIT PIZZA from "A Pinch of Salt Lake" - (SOOOO GOOD!!!)



For Sugar Cookie Crust:
1 cup butter, softened
1 cup powdered sugar
1/3 cup sugar
1 egg
2 1/2 cups flour
2 1/2 teaspoons baking soda
2 1/2 teaspoons cream of tartar
1/2 teaspoon vanilla extract
1/4 teaspoon almond extract

For Filling:
16 ounces cream cheese, softened
1 cup powdered sugar
1 teaspoon vanilla extract
Fresh fruits of choice: peaches, strawberries, kiwi, bananas, grapes, apples, mandarin oranges or any berry

For Orange Sauce:
1/2 cup sugar
1 cup orange juice
1/4 cup lemon juice
1/4 teaspoon grated orange peel
1/4 teaspoon grated lemon peel
4 teaspoons cornstarch
Preheat oven to 325 degrees F. Prepare crust by creaming butter and sugars until light and fluffy in a large bowl. Add egg, vanilla and almond extracts, beating well. Combine dry ingredients and add to the creamed mixture, blending thoroughly. Divide dough in half. With lightly floured hands pat dough onto two lightly greased pizza-type pans. Bake for 12-15 minutes; cool.
To prepare filling, whip cream cheese, powdered sugar and vanilla. Spread mixture over cooled crust. Decorate with slices of fruit, completely covering the crust.
Combine orange sauce ingredients in a small saucepan. Cook over medium heat until the mixture is thick. Stir in the orange and lemon peel; cool. Glaze fruit pizzas with sauce. Makes 2 pizzas, 8 slices each.
- Each serving contains 438 calories, 22g fat, 656mg sodium, 62mg cholesterol, 44% calories from fat.
*TIPS: When you only need one pizza, wrap, seal and freeze extra crust for another time (then only make 1/2 the sauce and filling).
*The clusters of tiny grapes on to of the pizza in the photo are known as champagne grapes.

Pictured above: Fondant Tiffany Box Cakes, Fruit Pizza, White Chocolate Macadamia Tartlet, Banana Bites

DANISH*
Many fillings are delicious in these twists. We used the butter, cinnamon & sugar, marshmallows and added cream cheese and white chocolate chips to make them more of a cheese danish. We also thought of using raspberry pie filling and cream cheese. The possibilities are endless for these little gems!

WHITE CHOCOLATE MACADAMIA TARTLETS:
*toasted/roasted macadamia nuts
place have Lindt truffle in the phyllo cup top with chopped Macadamia nuts and place in heated oven for 7 - 10 minutes until chocolate is melted. Cool before serving.

GUAVA COLADA
1 bottle Pina Colada blending mix
1 bottle (or 7 cans) Guava nectar
mix together and add half in a glass, top other half with sprite, enjoy!



A DECOR SAMPLING

(¯`•.•´¯) (¯`•.•´¯)
*`•.¸(¯`•.•´¯)¸.•´ ♥
☆ º ♥ `•.¸.•´ ♥ º GLAMOUR GIRLS need to have GLAMOUR SHOTS!  ☆.¸¸.•´¯`♥

Goods at the Russell's

 Look at these gorgeous ladies!
This felt like a perfect way to start the holiday season. Steph and Sonya put together "comfort food at it's finest". We were welcomed with such warm inviting colors--- the decor was elegant yet relaxed. It was so nice to sit down and chillax before we all delve in to the madness that can often accompany the holidays!  Thank you Sonya & Steph!!!

LIMEADE SPRITZ
2 liters Fresca
2 liters Cranberry Sierra Mist
1 Can Limeade concentrate

Combine and serve!! We do this in the summer, but instead of the cranberry Sierra Mist we use Sprite. Its our favorite drink!

Baked Brie with Cranberry Sauce

Brie

Puff Pastry

Cranberry Sauce

Place Brie on Puff Pastry, add Cranberry Sauce and bake as directed on Pastry Box.

CRANBERRY SALSA

1 pkg cranberries (fresh work best)
3/4 cup sugar
1 or 2 jalepenos (depending on how hot you want it) if you do make it toooo hot, just add more sugar
1 green onion
2 TBSP cilantro
1/2 tsp cumin

Combine all ingredients in food processor. Process until finely choped. Best if chilled overnight. I whip my cream cheese and serve it with it. It is fabulous on pork!

TWICE BAKE SWEET POTATOES

5 medium sweet potatoes
1/2 cup cranberry relish
1/2 cup dried cranberries (craisins)
2TBSP butter softened
1/2 tsp salt
1/2 cup walnut pieces
rest of the stick of butter
brown sugar

Preheat oven to 325* Scrub sweet potatoes and pierce all over with fork. Place on oven rack. Bake for 1 hour 15 min or until tender. Set aside to cool slightly.

Cut each potato in half lengthwise. Using a spoon, scoop pulp from each potato half leaving a 1/4 inch shell. Place pulp in medium bowl. Set aside shells.

Using a potato masher or fork, mash potato pulp until smooth. Stir in relish, cranberries, butter, and salt. Spoon potato mixture into each potato shell.
Melt remainder of butter and brown sugar until brown sugar dissovles add walnuts. Place this mixture on top of each potato.

If serving right away heat oven to 350* and cook for 30 minutes.

you can cover and chill for up to 24 hours. To serve preheat to 350* and bake for 30 minutes or until heated through.

Stuffed Pork Roll

1 Pork Round Roast (ask butcher to butterfly)

3 cups of your favorite stuffing

Use a meat tenderizor and pound the pork slices slightly (try not to puncture meat).  Sprinkle with olive oil, salt and pepper.  Spread enough stuffing on pork slices to cover top of pork.  Do not add too much or it will fall out of the sides.  Roll up pork and tie or secure with toothpicks.  Drizzle with Olive oil and sear on all sides.  Bake 350 for about 45 min or untill tender.  Cover for first 30 min.  Watch carefully the last 15 min so it does not burn.

• Roasted Vegetables
  ½ Red Onion Chopped
  ½ Yellow or White Onion Chopped
  3 Red Bell Peppers
  6 Med size Gold Potatoes (cooked, peeled and chopped)
  3 Cloves of Garlic
  Olive Oil
  ¼ cup butter
  
  
  Add Olive Oil and Butter in a oven proof.  Add vegetables and coat with fingers.  Sprinkle with Salt, Garlic Sale, Dried Basil.
  
  
  Bake 350 until peppers are tender or until desired.  Add seasons to taste.
   
  

 Fun fall ladies!!! Apparently Steph didn't get the "no print" memo-- lol. What a great evening. We missed one of our gals--- TeKarri! Hope to see you next dinner!!

We were sent home with an adorable gift basket filled with such fun goodies... including a jar of delicious Cranberry sauce which I will be smuggling to our Thanksgiving dinner. A Thankful journal to jot our gratitude thoughts for the year, not just during Thanksgiving time. A crocheted cloth made by Steph's mother-in-law (how kind was that!) The entire evening and this cute little take home spelled comfort in every which way.

 

Cranberry Sauce

1 bag of Cranberries

Brown Sugar (to taste)

½ Teaspon each: Cinnamon, Cloves, Mace and Nutmet

1/4 cup Orange Juice

¼ cup Orange Marmalade

1 Tsp Corn Starch

Add Cranberries to pot and add water (do not cover cranberries).  Add Sugar, Spices Orange Juice and Marmalade.  Cook until Cranberries begin to pop.  Add more sugar or spices if needed.  Add enough corn starch until desired thickness.  Note: Cranberries will thicken slightly when cooled.

Pumpkin Mousse

1 15ounce can pumpkin

3 cups heavy cream

¾ cup powder sugar

1 tablespoon vanilla extract

½ teaspoon pumpkin spice

½ teaspoon cinnamon

½ teaspoon mace

½ teaspoon nutmeg

Ginger Snaps for Garnis

Combine, 1 cup cream, sugar ,spices and vanilla in medium saucepan.  Simmer over medium heat for 5 minutes.  Cool fully.  Whip remaining heavy cream with vanilla and sugar to desire taste until soft peaks form.  Fold into cooled pumpkin mixture.  Pour into serving dish and crumble ginger snaps on top.

Mini Apple Cranberry Pies

Favorite Pie Crust receipe

¼ cup cranberry sauce

4 apples chopped

¼ cup brown sugar

Cut out circles to fit a 12 muffin tin.  Combine above ingredients.  Add mixture into mini pie crusts.

Bake 350 covered for about 20 minutes and uncovered for an additional 20 minutes or until pie crusts are slightly browned.

******** Ok-- so I cheated on the dessert pictures. The above are NOT the actual pictures from the dinner, but close! :)  Apparently I was too involved with my dessert to stop and take a photo. Don't worry--- the recipes are legit! ********

Sonya & Steph
What lovely ladies of the house!

  I forgot to get a close up of their fun matching cameo necklaces. Darling ladies :)

I told each of these fun women that I felt their evening had such a relaxed yet elegant feel. It was a wonderful way to start off the Holiday season. I am not sure if their lax-tude was a front-- but it was certainly nice to feel the warmth that they invited to the evening. Thanks ladies!
Looking forward to 2011!!!!!!

Get Ghoulish!

Our "Ghirls" Night! Hosted by: TeKarri & Courtney

"Ghosts, Goblins & Witches Brew
It wouldn't be a party without you!"
read our invitation to the fun halloween bonvivant12 dining event.

It was so fun to have have a grown up halloween party! They did such a fantastic job! We all felt a little bewitched (in a good way!) by their fun decor and yummy food!

 We were greeted with such Halloween fun. We were each given our own witches hat to complete our ghoulish evening-- with a cute feather boa accessory!

Here is our fun invite and our take home gift complete with a cute Halloween charm necklace and a delish carmel apple!

The Menu

Pumpkin biscuits

2 1/4 tsp active dry yeast (1pkg)
1/2 cup warm water
5 cups flour
1/4 cup sugar
1 TBSP pumpkin pie spice
1 tsp baking powder
1 tsp baking soda
1 tsp salt
1 stick unsalted butter, cold, cubed
1 cup canned pumpkin
1 cup buttermilk
a couple tbsp melted butter
Dissolve yeast in warm water in a small bowl, set aside
Whisk together flour, sugar, pumpkin pie spice, baking powder, soda, and salt in a large bowl. Using a pastry blender, cut the cubed butter into the dry ingredients until butter pieces are the size of peas.
Stir together pumpkin puree and buttermilk. Add to the flour mixture along with the yeast mixture. Stir until all ingredients are moistened. Cover bowl with plastic wrap and refrigerate at least 1 hour or overnight.
Preheat oven 450 degrees. Coat pan with non stick spray. Turn dough onto lightly floured surface. Knead dough lightly 4-5 times to incorporate the flour.
Roll dough to 1/2 inch thickness. Cut with 2 inch floured cutter to form 12 biscuits. place biscuits into prepared pan. gather dough scraps and gently roll out again to cut 12 more biscuits.
Brush tops of biscuits with melted butter. Bake until golden brown 12 -13 minutes.
Serve warm

Spinach artichoke dip
1 can artichoke hearts, chopped
3/4 bag (4-5 oz) fresh spinach chopped in a food processor
1 cup sour cream
1 8 oz cream cheese, softened
1 cup mozzerella cheese, grated
1/2 cup shredded parmesan cheese
salt/pepper
Add all ingredients together and mix well. Put into a baking dish and bake @ 350 degrees for about 25 minutes. Sprinkle extra mozerrella and parmesan cheese on top and bake an additional 5 minutes or until melted and bubbly.
Serve with toasted baguettes and celery

 Avacado Egg Rolls (baked, not fried- still yummy!)
Have you had them at the Cheesecake factory? Well now you can have them at home!!!

Avacado egg rolls and dipping sauce

2 large avacados, peeled, pitted and diced
4 TBSP sun dried tomato packed in oil
2 TBSP minced red onion
1 tsp chopped fresh cilantro
1/4 tsp salt
6 egg roll wraps
Gently stir together avacados, tomatoes, onion, cilantro and salt. Distribute evenly onto the center of each egg roll wrapper. position the wrapper so a corner is pointing toward you. Fold the bottom corner up over the filling. Fold side corners in and roll toward the top corner. wet the edges of the top corner to seal it up.
deep fry in 375 degree oil for 3-4 minutes until golden brown.

Honey Cilantro Dipping Sauce

3-4 tsp white vinegar
1 tsp balsamic vinegar
1/2 cup honey
1/2 cup chopped cashews
2/3 cup chopped cilantro
2 garlic cloves
2 green onions
1 TBSP sugar
1 tsp pepper
1 tsp cumin
1/4 cup olive oil
use blender or food processor to mix all ingredients except olive oil. Blend until well pureed. slowly add to olive oil. Refrigerate until ready to use. 

 Favored Butters for the biscuits
Cinnaberry Butter
Combine 1 stick unsalted, softened butter with 2 tbsp chopped dried cranberries, 2 tsp sugar, 1/2 tsp cinnamon, and 1/2 tsp salt in a bowl. Can store butter in fridge up to 2 weeks.

Orange Pecan Butter
Combine 1 stick unsalted, softened butter with 2 tbsp chopped toasted pecans, 1 tsp honey, 1 tsp minced orange zest, 1/2 tsp salt in a bowl.
Can store butter in fridge up to 2 weeks.

Cream Puffs

1 cup water
1 cube butter
1/2 tsp salt
1 cup flour
4 eggs
3/4 tsp baking powder

Preheat oven to 400 degrees

Bring water and butter to a boil. While waiting to boil, combine flour, salt and baking powder in a small bowl. After boiling, remove from heat and add flour mixture all at once and stir until mixture leaves the sides of the pan and clings to the spoon. Let cool 10 minutes. Add the eggs, one at a time and mix in thoroughly. Scoop onto greased cookie sheet (or baking paper) and bake 20-25 minutes. When cool, fill with Jello instant vanilla pudding made as on box.
Makes approx 35 cream puffs

   

Cream of Cauliflower Soup

1 head cauliflower chopped into small pieces
1 stalk celery chopped into bite size pieces
2 cups water
1 medium onion
1/2 tsp salt
1/8 tsp nutmeg
1 tbsp lemon juice
2 tbsp flour
1 3/4 cups chicken broth
1/8 tsp pepper
1/2 cup butter
1/2 cup heavy whipping cream

Heat water to boiling in large pan. Add cauliflower, celery, lemon juice, onion. Cover and heat to boil again and reduce heat. Simmer 10 minutes or until veggies are tender. drain and set aside.
Melt butter in same pan over medium heat. Stir in flour, cook until smooth and bubbly remove from heat. Stir in broth heat to boiling and stir 1 minute. Add cauliflower mixture, salt, pepper, and nutmeg. heat to boiling. Stir in whipping cream just until hot and then serve.

Roasted Pork Tenderloin
2 lb whole pork tenderloin
1/2 tsp salt
1/4 tsp pepper
1 1/2 sticks butter
8oz package sliced fresh mushrooms
4 cloves garlic, peeled (or minced to that equivalent)
1 tbsp balsamic vinegar

heat oven to 350 degrees. Season the pork tenderloin with salt and pepper. Put pork in roasting pan or baking dish. In saucepan, melt butter and add garlic and mushrooms. Bring to a boil reduce heat and simmer 5 minutes, stirring frequently. Stir in balsamic vinegar and spoon over pork. Bake tenderloin 1 hour uncovered.
Slice and serve with mushrooms.
We bought a raspberry chipotle sauce to dip the pork in that was divine!! Sorry no recipe but it was a fabulous addition!!



Garlic mashed potatoes

I honestly can't remember how many potatoes we cooked so...... lets just say
5-8 lbs potatoes
1 stick butter
1 can canned milk
garlic salt/powder/salt to taste

Boil potatoes in water, a little salt and garlic powder maybe 30-40 minutes until easy to pierce with a fork. Dump water. Add stick of butter and cover with a lid until butter melts. Add canned milk and sprinkle in garlic salt and powder. Mash and taste. Add more spices to your desired garlicness.





Sautéed Green Beans

Bag fresh green beans
olive oil
kosher salt
toasted almonds

Heat small amount of olive oil in a large sautee pan. Add green beans and sautee 5-7 minutes. Test for desired tenderness. Put in bowl and toss with kosher salt and toasted almonds. Serve immediately.


Check out our cute hostesses! Love those legs 'ghirls'! :)

Our fun group--- we ALWAYS have lots to say and lots of laughs!