Monday, November 22, 2010

Autumn Treat

A tasty treat that is truly amazing
and is a snap to make...
Simply mix together candy corn and salted peanuts
for an over the top snack that tastes like a payday bar!~*~
It is so pretty in a glass bowl out on display -
but I warn you that it is very addicting!
I am going to be making adorable little favors for all
the guests at our Thanksgiving Feast.
I purchased cellophane bags decorated with pumpkins
and each bag will be filled with candy, tied with ribbon
and have a heartfelt thankfulness note attached.
HaPpY ThAnKsGiViNg

Thursday, November 18, 2010

Autumn Harvest Gourmet Club

Autumn Harvest
Gourmet Club
Breaking Bread with Friends
The Couples...
Fred & Tanya Wilbon
Rick & Carol Jackson
Peter & Jennifer Napoli
Thomas & Concetta Young

The place settings...

Each guest had a handmade harvest card!
That is my husbands!

The tablescape...

~Glorious Food~
A delicious feast of...
Monica's Baptist Sangria
Marsha's Parmesan Bleu Cheese Toasts
Pumpkin, Vanilla Garlic Soup
Fall Festival Salad
w/ Raspberry Poppy Seed Dressing
Creamy Champagne Chicken
Mashed Potato Casserole
Ice Cream Cake

This refreshing drink was addicting!
It was sweet and tangy and went perfectly
with our autumn inspired menu!
(prepared & presented by the Napoli's)
Monica’s Baptist Sangria
1 (2 liter) bottle lemon-lime soda
1 cup instant sweetened tea powder
1 lime, sliced into rounds- leave 1/4
1 lemon, sliced into rounds- leave 1/4
3 cups ice
Pour the lemon-lime soda into a punch bowl, and stir in the instant iced tea. Squeeze 1/4 lemon and 1/4 lime into bowl. Float the lime and lemon slices in the punch, and add ice. Serve immediately.
Serves 12

A truly amazing appetizer that then served

double duty as the perfect dunker for our soup!
(prepared & presented by the Napoli's)
Marsha's Parmesan Blue Cheese Toasts
1 cup of mayo
2 large cloves of garlic
1/2 teaspoon of pepper
1/8 cayenne pepper
1/2 chips of Parmesan cheese
3/4 cup of crumbled blue cheese
Toasted french bread slices (30 slices)
3/4 cup minced green onion
Combine all of the ingredients except bread and green onion in a bowl and mix. Spread on toasted french bread and bake at 400 degrees for 10 minutes.
Sprinkle with green onion and serve.
A creamy dreamy delight of a soup

served elegantly in a pumpkin bowl!
(presented & prepared by the Wilbon's)
Pumpkin Bowl
Cut off top, clean out seeds and inner flesh -
leaving a border ~ wash pumpkin.
Rub 1 t salt and 1 t sugar around inside of bowl.
Bake at 400 degrees for 30 minutes.
Pumpkin, Vanilla and Garlic Soup

6 T butter
1 clove garlic minced
2 onions chopped
1 can pumpkin
2 cups chicken stock
2 cups boiling water
2 t chicken base
2 cups 1/2 and 1/2
salt and pepper to taste
In large pot, melt butter, add garlic and onion and cook for 3 to 5 minutes or until soft but not browned. Add the pumpkin, chicken stock and 1 T Vanilla.
Cook covered for 20 to 25 minutes.
Puree until blended smooth.
Add half and half and salt and pepper. Heat through.

A fresh crisp salad with tangy bits
of fruit, toasted nuts, creamy cheese and
a yummy ruby-red dressing.
(prepared & presented by the Young's)
Fall Festival Salad
with -
Raspberry Poppy Seed Dressing
Lettuce of Choice (6-8 cups)
(I personally love mesculan greens or spring mix -
as well as romaine and red leaf lettuce.)
3-4 pears - sliced thin
1/2 c Gorgonzola crumbled
1/2 c toasted walnut pieces
1/2 c dried cranberries
Lightly toast walnuts on a sheet pan.
in the oven @ 350 for 5-6 minutes or
until you can smell the aroma of the nuts.
Prevent browning on your pears by
swishing quickly in lemon juice.
Place lettuce in a large glass bowl.
Add pears, Gorgonzola, dried cranberries
and toasted walnuts.

Serve with Raspberry Viniagrette.
Raspberry Poppy Seed Dressing
1/4 c seedless raspberry jam
1 shallot, minced
1/4 c sugar (or to taste)
1 T Dijon mustard
1 T poppy seeds
1/3 c balsamic vinegar
2/3 canola oil
1 T fresh lemon juice
salt & pepper
Heat jam and shallots in microwave for 1 minute.
Add the rest of the dressing ingredients and blend well in food processor or blender.
Chill well before serving.

Comfort food at it's finest - whipped potatoes
loaded with cheese and cream and
served in individual ramekins!
(prepared & presented by the Young's)
Mashed Potato Casserole
4 lbs. potatoes - peel, cut into chunks
1/2 c sour cream
1/2 c milk or heavy cream
5 T butter (or to your taste)
2 c sharp cheddar, shredded
salt & pepper to taste
fresh chives

Simmer potatoes in water until tender.
Use a potato masher initially to break up potatoes.
Add 1 c cheese, butter, sour cream and milk
- blend with hand mixer until smooth.
Place in large casserole dish or individual ramekins.
Stir in chives. Top with remaining cheese.
Bake @ 350 for 30 minutes.

The main entree...tender chicken cutlets in a rich champagne cream sauce with fresh herbs, mushrooms and prosciutto.
(prepared & presented by the Young's)
Creamy Champagne Chicken
4 chicken breasts, boneless and skinless
(pounded thin - 1/2" thick)
1/2 c flour
2 shallots, chopped fine
4 slices prosciutto, chopped fine
2 cups mushrooms
1/2 c champagne
1-1/2 T fresh lemon juice
1/4 c fresh tarragon, chopped
fresh parsley
olive oil
kosher salt & cracked black pepper
1/2 c heavy cream
Salt & pepper chicken cutlets - lightly dust in flour.
Heat olive oil and butter in a skillet and saute
shallots until translucent.
Add mushrooms and contine sauteeing
until mushroom are soft.
Add procuitto - cook for a minute or two.
Remove to a bowl. In the same skillet,
add more olive oil and butter.
Saute chicken 2-3 minutes on each side
- remove chicken from pan and keep warm under foil.
Add champagne and lemon juice to pan
and scrape up all the delicious chicken bits -
add the mushrooms and shallots back to the
pan stirring to mix well.
Add the heavy cream and tarragon -
simmer for a 1-2 minutes and then add the chicken
back to the pan and heat through well.
Serve garnished with fresh parsley.

The perfect ending to our extraordinary meal.
So easy...but incredble layered dessert
of ice cream, cookies and whipped cream!
(prepared & presented by the Jackson's)
Aunt Aletha's Ice Cream Cake
1 pkg. chocolate cream sandwich cookies - crushed
1 container whipped topping or homemade
1/2 gal. vanilla ice cream - softened
Reserve 1/4 c cookie crumbs for garnish.
Place remaining crumbs in the bottom of pan.
Top with soft ice cream speading to an even layer.
Dollop on whipped cream - covering top.
Garnish with remaining cookie crumbs.
This dessert is unbelievably decadent
and the perfect ending to our meal.
The combinations are endless - you can use any cookie
or ice cream flavor that strikes your fancy.
We thought of mint chocolate cookies with
mint chocolate chip ice cream.
I would love to make a shortbread cookie bottom layer and use peach ice cream! YUM!!

I am linking to fabulous food parties:

Monday, November 15, 2010

Tea Time Brunch

A savory quiche will be the star of our brunch...
A delicious pie full of ham, cheese and fresh herbs...
Savory Herb Quiche
1 pie crust
6 eggs
1-1/2 c heavy cream
1 c ham, diced
1 small onion, diced fine
1 c shredded sharp cheddar or Swiss
1 tsp dry mustard
1 T fresh Italian parsley, minced
1 T fresh thyme
2 T butter
salt and pepper to taste
Saute onions in butter until golden -
add ham and cook another minute.
Pour into prepared pie shell and top with cheese.
Blend eggs with heavy cream until mixed well.
Add fresh herbs, mustard and salt & pepper.
Bake @ 375 for 35-40 minutes.

A beautiful assortment of gorgeous teacups...
I am sharing more teacups from my beloved Bonnie.
I showcased a precious Canadian cup a few weeks ago -
now it is time to display the rest of my treasures that my
sweet friend bestowed upon me - just because she loves me!
I could fill a whole page describing how special Bonnie is and
what she means to me. Bonnie is generous, giving and loving
every day and in all ways! I am blessed beyond measure to
have this wonderful woman as part of my life!

We can't have tea without a delicious dessert~
This is a decadent treat that my friend Julie gave me.
Julie is one of the best cooks that I know and this dessert does not disappoint - it tastes like a sweet oatmeal pie!
Julie's Sawdust Pie
1 pie shell
7 egg whites
1-1/2 c sugar
1-1/2 graham cracker crumbs
1-1/2 c pecans, chopped
1-1/2 c coconut
Mix all ingredients by hand and pour into unbaked pie shell.
Bake @ 325 for 30 minutes and golden brown on top.
Serve warm with homemade whipped cream
and sliced bananas.
I am linking to my favorite tea parties...Tuesday Tea Party
~*~and my favorite foodie sites...Tuesdays At The Table
Tempt My Tummy Tuesdays

Tuesday, November 9, 2010

Apple Dumpling Tea Party

It is time for tea!
The weather is perfect for a steamy hot cup
and a delicious dessert of apple dumplings!
I am so glad you are joining me today!
I made a quick and simple centerpiece of orange flower stems
in individual mini vases (which are actually re-purposed spice jars) -
then I gathered them together and tied an organza ribbon
around the arrangement finished with a bow!

I love this idea and it matched my table perfectly!

This beautiful teapot was given to me by my beautiful mother.

It is a one-cup wonder set!

The detail and colors are exquisite.

I love this little pot for so many reasons...
the most being that my mama blessed me with it!
She gives me the most treasured gifts of love!
I love it mama - and I love you!

a mosaic of magnificence...

Now onto the recipe....
So easy peasy - so scrumptious!
Apple Dumplings
3-4 apples, peeled & sliced
cinnamon sugar
melted butter
2 pkgs. crescent rolls
1/4 - 1/2 c apple juice
Butter a sheet pan.
Dip each apple slice in melted butter.
Roll apple in cinnamon sugar.
Place 2 apple slices on widest part of dough.
Roll up in shape of crescent.
Place each dumpling on sheet pan.
Drizzle with melted butter.
Top with a sprinkling of cinnamon sugar.
Pour apple juice around dumplings.
Bake @ 350 for 20-25 minutes or until golden brown.
Serve with homemade whipped cream or vanilla ice cream!

I am linking to my favorite tea parties...
and my favorite foodie sites...

Sunday, November 7, 2010

Psalm 33

Psalm 33
(4)For the word of the Lord is right and true;
He is faithful in all He does.
(5)The Lord loves righteousness and justice;
the earth is full of His unfailing love.
(6)By the word of the Lord were the heavens made,
their starry host by the breath of His mouth,
(7)He gathers the waters of the sea into jars;
He puts the deep into storehouses.
(8)Let all the earth fear the Lord;
let all the people of the world revere Him.
(9)For He spoke, and it came to be;
He commanded, and it stood firm.
(11) The plans of the Lord stand firm forever, the
purposes of His heart through all generations.
(12)Blessed is the nation whose God is the Lord,
the people He chose for His inheritance.
(13)From heaven the Lord looks down and sees
all mankind, from His dwelling place He watches
all who live on earth, He who forms the hearts of all,
who considers everything they do.
(18)The eyes of the3 Lord are on those who fear Him,
on those whose hope is in His unfailing love.
(20)We wait in hope for the Lord;
He is our help and our shield.
(21)In Him our hearts rejoice, for we trust in His holy name.
(22)May Your unfailing love rest upon us, O Lord,
even as we put our hope in You.


The Kitchenettes ~ A Hospitality Club

Romans 12:13
Pursue the practice of hospitality.

The Kitchenettes is all about teaching and mentoring young girls in the art of hospitality. It is so much more than cooking or doing domestic tasks ~ hospitality is the very heart of God ~ a demonstration of pouring His love onto others. This group of young girls are learning the very nature and character of God as they serve people and sharpen their skills in homemaking.



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