Last night kicked off our first recipe club! It was a great night! We enjoy the yummy appetizers & fun conversation. Here are the recipe’s from last night’s fun. Enjoy!!
The theme was Appetizers
Honey Chicken Salad By Jen Tecson
The theme was Appetizers
Honey Chicken Salad By Jen Tecson
4 cups chopped cooked chicken
1 ½ cups diced celery ribs
1 cup sweetened dried cranberries
1 McIntosh or pink lady apple diced
½ cup chopped toasted pecans
1 ½ cups mayonnaise
1/3 cup honey
¼ tsp salt
¼ tsp pepper
Garnish with more pecans
1 head of small endive lettuce for lettuce cups
Stir together chicken, celery, cranberries & apple. In a separate bowl mix remaining ingredients well for the dressing. Pour dressing over chicken mix & stir together. Top with reaming pecans.
Serve with lettuce cups & crackers or make it into a sandwich.
Jay's Texas Salsa by Lindsay DeHart
32 oz can diced tomatoes
Less than ½ fist full of fresh cilantro
4-5 whole canned jalapenos with seeds
½ white onion
Lime juice from ½ a lime
3 tsp sugar
1/2 to 1 tsp garlic powder
½ tsp cumin
½ tsp salt
1 tsp black pepper
Putting tomatoes in last throw all ingredients into a blender and pulse off & on until your desired consistency. Serve with tortilla chips.
Buffalo Chicken Dip by Patty Foster
1 pound shredded cooked chicken
8 oz package cream cheese
8oz shredded cheddar cheese
¾ cup Frank’s ret hot sauce
1 cup ranch
Combine all ingredients in a crock pot on high for 30 minutes. Add more red hot sauce to taste. Serve with tortilla chips.
Reba's ripe olive spread by Carol Snyder
1 ½ cups shredded mild cheddar cheese
½ cup mayonnaise
1 cup sliced black olives
½ cup sliced green onions (optional)
½ tsp curry powder
Sliced baguettes about a ¼ in thick
Combine all ingredients in bowl. Spread 1 ½ Tbsp of mix on bread slices then broil for 2 minutes or topping bubbles & bread is toasted.
Blackberry almond baked brie by Barb Dahl
Pre-heat over to 350
1 sheet puffed pastry defrosted according to package
1 round of brie (alouette baby brie works well)
Blackberry preserves (you can really use any flavor you like or simply squeeze honey on top as well)
Copped raw or smoked almonds
1 egg white
Lay puffed pastry out on a little flour as directed on package. Place about 3 Tbsp of preserves in the center in a circle not larger than the brie & sprinkle almonds on top. Place brie on top & add more preserves & almonds to the top of the brie. Beat the egg white with a fork. Fold the pastry over the top of the brie brushing with the egg to help it stick. Make sure the brie is completely covered with the pastry. Slowly pick it up & put it in a round cake pan, brush completely with the egg yolk & bake for 20-30 min or until the pastry is browned well. Transfer to a serving dish with a large pancake turner. It is ideal to let it sit for 20-30 min before serving. If you cut it when it is too hot all the cheese tends to run out of the pastry. Serve with water crackers or your favorite appetizer cracker.
Hope to see everyone at our next Recipe Club meeting Sept. 20th 7:00pm The theme will be international.
