Girl's Night Tea Party

A glorious girl's night out...

a banquet table set before us!

This is my cell group ~ ladies who love the Lord!
We meet every Tuesday night and have the most fabulous
time fellowshipping, enjoying the most delicious food, sipping
tea, praying, discussing the Word, exhibiting hospitality,
and testifying about the wondrous works of God while
growing deeper in our relationship with Him.

Proverbs 17:27
As iron sharpens iron,

so one friend sharpens another.

Kristie~Katie~Kassie~Mary Ann

Cindy~Toni~Jonna~Timmie~Katie
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My beloved friend ~ Mary Ann ~ hosted our cell at
her lovely home this week!
What a treat!!!
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Some of our beloved gals were
missing and very missed this week.

Mary Ann is an avid china collector of the exquisite
~ Royal Doulton Old Country Roses ~

We had the most sumptuous feast:
Zucchini Bake
Seafood Dip w/ Crackers
Assorted Mini Muffins
Fresh Grapes
Tomatoes w/ Basil
Hot Artichoke Dip


and for dessert ...
Creme Brulee
the most delicious dessert ever homemade by Katie~Girl.
You will love this incredible show-stopper!

Zucchini Casserole Bake

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CRUST

2 packages refrigerated crescent rolls

tsp Dijon mustard

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FILLING
4 cups thinly sliced zucchini (3-4 small)

1 cup coarsely chopped onion

2 tablespoons butter

1 garlic clove, pressed

1/2 teaspoon Italian seasoning

1/4 teaspoon salt

1/4 teaspoon ground black pepper

2 tablespoons snipped fresh parsley

4 eggs

3 cups shredded mozzarella cheese or Swiss

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INSTRUCTIONS:
Preheat oven to 375°F.

For crust, unroll crescent dough; separate into triangles and arrange in 9x13 pan. center.

Press dough halfway up sides to form a crust. Spread mustard over bottom of crust.

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For filling, slice zucchini and melt butter.

Cook and stir zucchini, onion, garlic, Italian seasoning, salt and black pepper

4 to 5 minutes or until vegetables are crisp-tender.

Remove from heat; stir in parsley.

Whisk eggs and stir in cheese.

Add vegetable mixture; mix well.

Pour vegetable mixture over crust, spreading evenly.

Bake 25-30 minutes or until center is set and crust is golden brown.

Cut into squares to serve.

Katie~Girl

The Creme Brulee Queen

Vanilla Creme Brulee

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2 1/2 c half & half

8 egg yolks

2 t vanilla

1 1/2 c superfine sugar

3 T powdered sugar

Pour cream in a saucepan and heat until just before it reaches a boil.

Remove from heat and set aside.

Meanwhile, beat egg yolk and mix in vanilla.

In a separate bowl, mix together sugars and then add eggs.

With with a fork until thoroughly blended.

Reheat cream and gradually add to eggs and sugar.

Once completely mixed - pour through a sieve.

(this will ensure a smooth custard)

Divide custard into 6 oven-proof ramekins.

Place ramekins in a roasting pan.

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Make a baking bath by pouring water 1/2 way up the side of the ramekins.

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Bake @ 350 for approximately 1 hour.

(or until custard is set with a slight jiggle in the center)

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Allow to cool in water bath - then remove to fridge and chill several hours.

*Top each custard bowl with 1-2 T granulated sugar.

Use a torch or the broiler to caramelize the sugar.

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This makes the famous and decadent crunchy-sugary topping.

Your spoon should crack through the crisp layer into the creamy-dreamy custard!

I John 4:7

Dear friends, let us love one another, for love comes from God.

Everyone who loves has been born of God and knows God.

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I am linking to the following Tea Parties & Food Sites:

Tuesday Tea Party

hosted by Wanda Lee @ The Plumed Pen

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Tea Cup Tuesday
hosted by Martha @ Martha's Favorites
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Teapot & Tea Things Tuesdays
a shared meme hosted by Wanda @ The Plumed Pen
and Pamela @ A Breath of Fresh Air

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Tea Time Tuesday
hosted by Lady Katherine

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Foodie Friday

@ Designs by Gollum ~ hosted by Michael Lee West