Thursday, April 28, 2011

Spring Gourmet Club

 Breaking Bread With Friends
Gourmet Club

Spring Fling Extravaganza

I love our gourmet club - monthly gatherings
enjoying fun fellowship with friends and
feasting on fabulous food.
The Famous Friends

This month's party was hosted at the Paterniti home.
I have shared many times about my beloved friend ~ Bonnie.
They decked their home with an array of gorgeous flowers,
adorable bunnies and special touches everywhere!

~*~ MENU ~*~
Berry Sparkle Punch
Creamy Deviled Eggs
Cheesy Herb Bread
Challah Bread
Seven Layered Salad
Sweet Spiral Ham
Purple Potatoes
Candied Sweet Potatoes
Carrot Cake

Compliments of Thomas & Concetta

Berry Sparkle Punch
Cranberry-Raspberry Juice (2 bottles)
Raspberry Ginger Ale (2-L bottle)
Pina Colada Mix (32 oz. bottle)
Freeze fruit juice and pina colada mix for several hours.
Place frozen slush in a punch bowl.
Slowly add the raspberry soda.
I made a punch ring with fresh berries, mint leaves and juice.
Once the punch ring started to melt I added scoops of sherbet.  

Compliments of Fred & Tanya

Creamy Deviled Eggs
24 Eggs
1 c Onions, chopped fine
2 Dill Pickles, finely chopped
1 8 oz. Cream Cheese, soft
2/3 c Ranch Dressing
Place eggs in a large pot and cover with cold water.
Bring water to a boil - remove from heat immediately.
Cover and let sit for 10-12 minutes.  Peel.
Mix together onion, pickles, dressing & cream cheese.
Slice eggs in half and place yolks in bowl with mixture.
Fill hollowed egg whites generously.
Chill and serve! 

 Compliments of Thomas & Concetta

Cheesy Herb Bread
1 Bread Loaf, round or long
1/2 c Butter, melted
1 c Cheddar, shredded
1 c Monterey Jack, shredded
1/2 c Fresh Parsley or Scallions
Cut bread in slices or in a criss-cross pattern.
Drizzle on melted butter.
Top with cheese in between all slices.
Sprinkle on parsley or scallions.
Wrap in foil - bake @ 350 for 40 minutes. 


 Compliments of Chris &  Mary Ann

Seven Layered Salad
1 Head Iceberg Lettuce, cut
1 Bag Spinach Leaves
10 Hard Boiled Eggs
1 lb. Bacon, crumbled
1 Bag Frozen Peas
1 Red Onion, large-chopped
2 c Cheddar Cheese - shredded 
1 C Mayo
1 C Sour Cream
2 t Sugar
Salt & Pepper
Chop 6 boiled eggs and put aside 4 eggs to slice for garnish.
In a large clear salad bowl arrange in layers beginning with spinach. Sprinkle spinach with salt & pepper and 1 tsp sugar. Add eggs & bacon. Add layer of lettuce, again sprinkle with salt & pepper and sugar. Next add peas and sliced red onion. Mix mayo & sour cream together and spread on top. Top off with cheddar cheese. Chill 24 hours or at least overnight.

Compliments of Ed & Bonnie

Candied Sweet Potatoes
9 Sweet Potatoes
3/4 c Butter
1-1/2 c Brown Sugar
3/4 c Water
1-1/2 t Salt
2 Lemons
Preheat oven to 350 degrees F (175 degrees C).
Place whole sweet potatoes in a steamer over a couple of inches of boiling water, and cover - cook until tender, about 30 minutes. Drain and cool.
Peel, and slice sweet potatoes lengthwise into 1/2 inch slices.
Place sliced sweet potatoes in a 9x13 inch baking dish.
In a pan over medium heat, melt butter, sugar, water and salt.
 When the sauce is bubbly and sugar is dissolved,  pour over potatoes.  
Quarter lemons and squeeze juice over potatoes.
Place quarters into pan surrounding potatoes.
Bake in preheated oven for 1 hour, occasionally basting
 the sweet potatoes with the brown sugar sauce.

Challah Bread

Sweet Spiral Ham

Compliments of Rick & Carol

Carol's Carrot Cake
2 c Sugar  
1 c oil  
 4 Eggs
1 t Vanilla  
2 C Flour
2 t Cinnamon   
 1 t Baking Soda
1 t Salt
1/4 t Nutmeg
1 C Raisins
3/4 c Walnuts, chopped
3 c Carrots, finely grated
Cream sugar and oil.  Add eggs and vanilla.  Mix well.
Combine flour, cinnamon, baking soda, salt and nutmeg.
Toss raisins and nuts with 2 T dry ingredients.
Stir remaining dry ingredients with creamed mixture.
Fold in raisins, nuts and carrots.
Pour into a greased and floured 9x13" pan.
Bake @ 350 for 45-50 minutes.
Frost with Cream Cheese Icing.
Cream Cheese Icing
1 8 oz. Cream Cheese, soft
1/4 c Butter, soft
1 t Vanilla
1 lb. Powdered Sugar, sifted
Cream together cream cheese and butter.
Add vanilla and sugar.  Beat until smooth.

I am linking to the following parties:

Lark's Country HeartMiz Helen’s Country CottagePhotobucket
It's a Keeper.

Monday, April 25, 2011

Strawberry Cobbler

I made the most delicious dessert for our Easter Celebration.
This fabulous recipe comes from my fabulous friend over at
 Lark's Country Heart via Missy @ Simply Red ...
As soon as I saw it on her site I knew I had to try it!

This cobbler is amazing!  Everyone went crazy over this treat.   
Please go over and visit Lark and see all the wonderful
things she is cooking up.  Tell her Concetta sent you!
You will be so happy and very inspired by this speical lady!  

Lark's Country Heart

Also, visit the incredible blog of  Missy @ Simply Red.

Hot from the oven and bubbling!
We served it with vanilla bean ice cream for an extra-special delight.
I would imagine you could use this same base recipe with any
fruit or berry ....and the next time I make this I will add rhubarb.
I love-love-love Strawberry~Rhubarb Pie - it is also my middle son's
 favorite pie as well.  Yum...I will be making this recipe all summer!!!
Thank you Lark & Missy - you are the best!! 

Strawberry Cobbler

3 c strawberries, sliced
1 c sugar
Mix together in a bowl and allow
the berries to get sweet and juicy.
In a large bowl mix up the dry ingredients:
3/4 c flour
1 c sugar
2 t baking powder
1/2 t salt
1/4 t cinnamon
Add the following and mix batter until well blended:
1 stick butter, melted
3/4 c milk
1/4 t almond extraxt
Pour batter into a lightly buttered 9x13" baking dish.
Top with sugared strawberries - DO NOT STIR.
Bake @ 350 for 45 minutes.
Prepare to fall in love!

A perfect tea-time dessert served from the
Royal Albert Old Country Roses collection.
This marvelous set is from my beloved friend's home.
Mary Ann has been collecting the famous china for years
and has so many exquisite pieces.

Thursday, April 21, 2011

Easter Basket Cupcakes

 These are the sweetest cupcakes for Easter! 


 In my spare time...OK there is no spare time...
I will begin again...once a week I teach a Home Economics Class
at my children's school.  My emphasis in this class is the same as
everything else in my life ~ HOSPITALITY!!  
Throughout the school year I have tried to impart a true passion
for the art of hospitality to all my girls.  This young group of ladies
have participated in many acts of service as well as cooking up some
spectacular recipes.  They are always quick to share their treats every
week with other teachers or the boys in the Shop Class.
I have been blessed this year to be able to spend time with these precious girls.
It is an honor to be in a position to work in the lives of children and it is
so very pleasing to the Lord! 

 This week we are celebrating the season by making
these adorable Easter Basket Cupcakes.
For our class we used a milk chocolate cake mix
and a white creamy frosting.  It was delicious!!!
At the bottom of the post I am including recipes for
 out-of-this-world chocolate cake and homemade frosting. 
I purchased cupcake liners with little handles - but if you cannot
find these you can make your own very easily!  Use a small paper doily
 for the bottom part of the basket and cut out a handle from card stock paper.
Use tape to secure everything and you will have a wonderful little cupcake container!
Bake your cupcakes according to the package directions and allow to cool.
Place 2 cups of coconut in a ziplock bag - add in 6 drops of green gel
food coloring and 3 drops of yellow coloring. 
Shake and squeeze bag until all the colors are blended.
Frost cupcakes and then sprinkle on the coconut.
Top each cupcake with 3 malted milk egg candies.
You can embellish your cupcakes with any adorable Easter treat. 

Chocolate Buttermilk Cake
3/4 c unsweet cocoa
2-1/4 c flour
1-3/4 c sugar
1-1/2 c buttermilk
1 c oil
2 t baking soda
1-1/2 t vanilla
1-1/2 t salt
3 large eggs
Preheat oven to 350.  Line 2 12-cup muffin tins with paper liners.
In a large bowl mix together flour, sugar, buttermilk, oil, baking soda,
eggs, vanilla, salt and cocoa until well blended.
Divide batter into muffin cups and bake for 18-20 minutes until done.

 Cream Cheese Frosting
In a large bowl beat together until fluffy:
2 (3 oz.) packages cream cheese, soft
3 c confectioner's sugar 
6 T butter, soft
1-1/2 t vanilla.
Makes: 2-1/2 cups.

It's a KeeperPhotobucket
Miz Helen’s Country CottagePhotobucketLark's Country Heart


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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