Christmas Party...

Since Christie has displayed just how on-the-ball she is with the post below, I decided to provide a heads-up to let all you gals know that we plan to post a sign-up sheet by weekend so that we have an idea of what everyone plans to bring! (How was that for a run-on sentence?) Christie is bringing the yumdiddlyicious pear delight she served when she hosted last. Looking forward to lots of good eats and conversation! Plus some even better laughs when we open our "white elephant" gifts! Love to you ladies...can't wait to see you all!

Christmas Par-tay Food

Just to help coordinate with the food menu, I was thinking about making the pears hors d'oevres with the blue cheese and walnuts that I made last time I hosted.

Myles Meyer

It looks like we have a new author to invite to our next discussion, ladies. In honor of New Moon coming out this weekend, BYU sponsored a "try to write as cheesy as Stephanie Meyers" contest. With over 150 entries, there were 3 winners, 1 honorable mention and 3 fav. lines.

For date night, Myles and I came up with a submission. His last line was one of the 3 favorites!

The moment our eyes met, my heart skipped a beat like a drunk drummer. I relished the shivers sent down my spine, like atoms of mercury racing for the thermometer’s bulb. His chilling rendition of “Ice, Ice, baby” had pierced me with its frigid beauty. His song froze on his lips; silence reigned. My mind was spinning like Disney on Ice. How would he react to my daring intrusion into his hidden world? But when, at last, I heard him whisper my name, his effervescent charm melted my trepidation like the spring thaw after a cruel winter.

Recipes a comin...

Ok ladies... I know I am slow... but persistent ;)

So here are the recipes from our Nov. Bookclub:

Hot Dip (This was the mushroom dip... maybe it should be called Hot Mushroom Dip)

3 slices bacon 8 ounces sliced fresh mushrooms 1/2 medium onion, chopped 1 clove garlic, minced 2 tablespoons all-purpose flour 1/4 teaspoon salt

1/8 teaspoon ground black pepper 1 (8 ounce) package cream cheese, cut into cubes 2 teaspoons Worcestershire sauce 2 teaspoons soy sauce 1/2 cup sour cream

Directions:

1.	Place bacon slices in a large skillet over medium-high heat. Fry until crisp. Remove bacon, crumble and set aside. Drain off all but 2 tablespoons of the bacon drippings.
2.	Add mushrooms, onion and garlic to the bacon drippings, and cook over medium heat, stirring, until tender and most of the liquid has evaporated.
3.	Sprinkle the flour, salt, and pepper over the top, and stir to blend. Mix in cream cheese, Worcestershire sauce, and soy sauce. Reduce heat to low, and stir until cream cheese is melted. Remove from heat. Stir in the sour cream and bacon. Serve warm.

Personally, this was my favorite new recipe. I am thinking of taking it to Thanksgiving Dinner...


Penne with Chicken and Pesto

1 (16 ounce) package penne pasta 2 tablespoons butter 2 tablespoons olive oil 4 skinless, boneless chicken breast halves - cut into thin strips

2 cloves garlic, minced salt and pepper to taste 1 1/4 cups heavy cream 1/4 cup pesto 3 tablespoons grated Parmesan cheese

Directions:

1.	Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
2.	Heat butter and olive oil in a large skillet over medium heat. Saute chicken and garlic until chicken is almost cooked. Reduce heat and stir in salt, pepper, cream, pesto and Parmesan cheese. Cook until chicken is no longer pink inside. Stir in cooked pasta.

I think this was good, but it's subtle flavors seemed overwhelmed by the strong flavors in the other dishes.

White Chocolate Fruit Tart

3/4 cup butter, softened 1/2 cup confectioners' sugar 1 1/2 cups all-purpose flour FILLING: 1 (10 ounce) package vanilla or white chips, melted and cooled 1/4 cup heavy whipping cream 1 (8 ounce) package cream cheese, softened

1 (20 ounce) can pineapple chunks, undrained 1 pint fresh strawberries, sliced 1 (11 ounce) can mandarin oranges, drained 2 kiwifruit, peeled and sliced GLAZE: 3 tablespoons sugar 2 teaspoons cornstarch 1/2 teaspoon lemon juice

Directions:

1.	In a small mixing bowl, cream butter and confectioners' sugar until light and fluffy. Gradually add flour; mix well. Press into an ungreased 11-in. tart pan with removable bottom or 12-in. pizza pan with sides. Bake at 300 degrees F for 25-30 minutes or until lightly browned. Cool on a wire rack.
2.	For filling, in a small mixing bowl, beat melted chips and cream. Add cream cheese and beat until smooth. Spread over crust. Refrigerate for 30 minutes. Drain pineapple, reserving 1/2 cup juice; set juice aside. Arrange the pineapple, strawberries, oranges and kiwi over filling.
3.	For glaze, in a small saucepan, combine sugar and cornstarch. Stir in lemon juice and reserved pineapple juice until smooth. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Cool; brush over fruit. Refrigerate for 1 hour before serving. Refrigerate leftovers.

I did not do the glaze on the fruit tart as many of the reviews suggested not using it. As a side note, I found all three of these recipes from AllRecipes.com.

You girls are the best! Enjoy!

November Book Club

Last night was another great book club. This time hosted by Bethany. We had delicious food and great conversation. From what I could tell everyone really liked the book -- so we recommend it to anyone and everyone.

Here are a few photos from the night...

Bethany, Shannon & Krsitie

Just look at how beautiful this salad is!

Hopefully Bethany will post the recipe for this spread before the holiday party season begins, it was sooo good!

Bethany also made this delicious pasta for us. We ate and ate & talked and talked -- in other words a perfect night.


Mariana & Shauna
(wait is that a woman in white behind them?)

Kara, Heidi & Shannon

I was too busy eating my dessert to take a picture of it. But here is a picture of the tart Mariana made with the last bit of ingredients. Don't you love the happy face! This is another recipe I am anxiously awaiting.

Britney, Robyn & Shauny

Mariana was feeling left out of the pink scarf club.
Mariana, Brenda & Kristie

Christy & Bethany

We had a great time and are looking forward to the Christmas Party. I for one can't wait to see just what white elephant gift Christy has been holding on to for 6 months!

Merry Christmas !
Yes, it's that much anticipated time of year when we get a break from all our great reading to concentrate on all our great eating!!!

Book Club Christmas Party
December 10, 2009
Brenda's house
(I'll email my address & phone number)

Bring your tummy's growlin and your eye's twinklin and we'll share in some festive holiday goodies and good company!
Don't forget your "white elephant" gift.)

The Woman in White

Don't forget book club tomorrow night!!

the promised recipes

Well, at long last I decided I should post those recipes. If I forget something you wanted, let me know.

The satay and peanut sauce is in the B1 ward cookbook, if you have it. Although, there is a typo. It says to add cloves instead of garlic cloves--that would change the flavor somewhat. The marinade and sauce make enough for about twice the amount of meat it calls for. I usually marinate more meat and leave half in the refrigerator for the next day. If I am going to make this for dinner, I usually am too lazy to make it on skewers. So, in case you don't have it in the ward cookbook, here it is:

Chicken and Beef Satay with Peanut Sauce Makes 40 to 50 pieces To make satays, you’ll need bamboo skewers; soak them in water for two to three hours so they don’t burn on the grill.
1 1/2 pounds fillet of beef or 4 whole chicken breasts
1 tablespoon chopped fresh ginger
1 onion, cut into chunks
4 cloves garlic
1 cup low-sodium soy sauce
1 teaspoon sambal (Indonesian chile paste) or 1 hot red chile
Juice of 1 lemon
2 tablespoons sugar
1/2 teaspoon ground cumin
2 tablespoons toasted sesame oil
Peanut Sauce

1. Trim fat from beef or chicken. Cut into strips about 3 inches long and 1/2 inch thick. Refrigerate until needed.

2. Combine remaining ingredients in blender, and purée until smooth. Pour over meat, and mix to coat evenly. Marinate at least 1 hour or overnight.

3. Preheat grill or grill pan until hot. Thread a piece of meat lengthwise on each skewer, and grill until done, 2 to 3 minutes on each side. Baste occasionally with marinade during cooking. Serve immediately with peanut sauce.

Peanut Sauce

Makes 1 1/2 cups
Peanut sauces are common accompaniments to Thai and Indonesian dishes. Use this as a dipping sauce for Chicken and Beef Satay. Sambal is available at Asian markets.

1 cup smooth peanut butter
2 tablespoons toasted sesame oil
3 tablespoons soy sauce
1 clove garlic
1 tablespoon sambal (Indonesian chile paste)
1 tablespoon sugar
Fresh lemon juice
Coconut milk to thin
1 scallion, thinly sliced

1. In a blender or food processor, combine peanut butter, oil, soy sauce, garlic, sambal, and sugar until smooth. Add lemon juice to taste.

2. With machine running, add coconut milk or water until sauce reaches desired consistency. Garnish with scallion slices. Serve.

Oven Brown Rice
(this is from allrecipes, with a few modifications)
1 c. brown rice
1 c. beef broth
1 (14.5 oz) can chicken broth
1/4 c. butter, melted
scant teaspoon garlic powder
scant teaspoon seasoned salt

Preheat oven to 350 degrees F. In a 2 quart casserole dish, mix together all the ingredients. Bake covered for 60-75 minutes, until liquid is absorbed and rive is tender.

I have used any combination of broths for the rice (all chicken bouillon, all beef bouillon, whatever I have on hand) and it doesn't alter the recipe at all. And, you can half the butter and it still tastes good. Also, I have cooked it as long as 90 minutes, because I forgot, and it still is great. It's pretty hard to mess this one up.

Bell Pepper Salad
(This one is pathetically easy)
3 red, orange, or yellow bell peppers, thinly sliced and cut in half
Cherry or grape tomatoes, sliced in half
Cucumbers, quartered and sliced
Red onion, not very much and very thinly sliced
Almond Accents (Roasted Garlic Caesar)
Feta cheese, crumbled
Newman's Own Balsamic Vinaigrette

Just mix the vegetables together and then add almonds, feta, and dressing to taste.

I think that's it. If there's anything I forgot, let me know.

Happy eating! And Stephanie, recipes please!

Just Planning Ahead

Macy: When I growed up to be a mom, I'm going to marry a guy who will watch my kids when I go to book club.

Book Club in Arizona?

LADIES! I MISS YOU!
WHY DON'T YOU READ A BOOK BASED ON SOME WILD ADVENTURE IN AZ,
AND THEN YOU ALL CAN TAKE A FIELD
TRIP DOWN HERE FOR SOME PRICKLY PEAR
CACTUS JAM ON YUMMY ROLLS AND A SPLASH
IN SOME DELICIOUS POOL WHILE WATCHING THE AMAZING SUNSETS & SIPPING PINA COLAAAAAADAAAAS!
I love to see the photos of your smiling faces
at book club every month... you each are amazing women!
Miss that sista' hoooood!
Hope all is well with each of you...
Love and warm breezes from AZ,
Catherine

Book Club!!

Last night Stephanie hosted and treated us to the most delicious dinner. The butternut squash soup was so good! I hope the recipe appears here soon! (hint, hint). Stephanie also served a wonderful Caesar salad, bead, and brie with crackers.

We had a great discussion about the Gilead and then drank hot caramel apple cider (topped with whipping cream and more caramel) to keep the chill away. Thanks so much Stephanie!





We missed those of you who weren't there and hope we see you next month!!!

You should be reading The Woman in White by Wilkie Colins
Bethany promises to be dressed appropriately for the night!

New hostess

Stephanie will be hosting for us this TH @ 7 PM. Thanks, Steph!