My parents & 3 other couples hosted a couples shower for Matt & Katie this past Saturday night. Matt & his family have been family friends of ours for over 20 years! My brother is in the wedding & we’re really looking forward to their Oct 4th wedding in Wilmington.
Mom & her friends got together a couple different times to plan the meals & alcohol. The SAH ladies cooked some Friday then Amy T joined Mom & I Saturday.
I was put in charge of making my Oreo Brownies. I also helped with the fruit salad by melon balling, cutting up strawberries, grapes, pineapple (I ate the core!). Amy & Mom steamed shrimp using the Old Bay seasoning recipe. I was the official stirrer of mom’s Cranberry Salad Cole Slaw & I encouraged adding more craisins! (recipe below.) I feel like there was something else, but I’ve forgotten.
I don’t have all the recipes, but here’s approximately the menu.
Appetizers: Hot Corn Dip (version of recipe below), Cherry Tomatoes halved with basil & fresh mozzerella inside with basalmic dip, Chipolte Raspberry Cheese Ball, & Steamed Shrimp.
Dinner: Cranberry Salad Cole Slaw, Potato Salad, Spiral Ham, Curried Fruit Chicken Salad (with Costco Rolls), Fruit Salad, Deviled Eggs.
Dessert: Oreo Brownies, Creme Puffs & Strawberries with chocolate dip.
Cranberry Salad Cole Slaw
4 c coleslaw (1 bag)
1 bunch broccoli
8 slices cooked bacon (we omitted)
1 small chopped purple onion (we used Vilada)
1 c craisins (or more)
1 c mayo
2 tsp red wine vinegar
1/2 c sugar
Optional: silvered almonds or chopped walnuts
Mix first 5 ingredients in medium-large bowl. Set aside. Mix last 3 ingredients in a large bowl (they’re the dressing). Combine all ingredients just before serving.
Hot Corn Dip
1 (11 oz) can Mexicorn
1 c mayo or sour cream
1/2 c Parmesan shredded cheese
1 c Mexican mix shredded cheese
3 tbsp finely chopped Jalepeno peppers (Mom uses 1 (4 oz) can green chillies)
Combine and bake for 30 minutes at 350. Serve with scoops.
Curry Fruit Chicken Salad (Jan said she got it from allrecipes.com which is where I found this one but not sure its the same, but its close though)
4 boneless, skinless chicken breasts, cooked & diced
1 stalk celery, chopped
1/2 small apple, peeled, cored & chopped
1/3 c golden raisins
1/3 c seedless green grapes, halved
1/2 c chopped toasted pecans
1/8 tsp black pepper
1/2 tsp curry powder
3/4 c mayo
Combine & stir all ingredients together. Serve & enjoy.
I think this is the last of the Pampered Chef recipes posts! But I can’t resist passing on fun new tasty recipes when I find them! I just wish I’d taken a photo or two of them to share with yall.
Again, we’re not huge onion fans at our house, so I’d probably remove those. Hubby’s getting better about eating more vegetarian, but I think he’d be happier if we put ground beef on his half of the pizza.
1 pkg refrigerated pizza crust (used Pillsbury)
1 tbsp vegetable oil
2 garlic cloves, pressed
1 c shredded cheddar cheese
1 c shredded mozzarella cheese
1/4 c grated fresh Parmesan cheese
1 tsp Italian seasoning
1 small onion, sliced into rings
2 plum tomatoes, sliced
1 medium zucchini, sliced
1 c sliced mushrooms
Preheat oven to 400. Unroll dough onto bottom of lightly greased Large Bar Pan. Gently stretch dough to evenly cover the bottom on the pan. Place oil in small prep bowl. Press garlic into oil; brush envly over dough using basting brush. Bake crust for 7 minutes. Remove from oven.
Meanwhile, place grated cheeses in medium sized bowl. Add Italian seasoning; toss lightly and set aside. Using Mandoline, slice onion & tomatoes using v-shaped blade; slice zucchini with crinkle cut blade. Slice mushrooms with knife.
Sprinkle half of the cheese mixture evenly over the crust; top evenly with onion, zucchini, tomatoes and mushrooms. Sprinkle with remaining cheese mixture. Bake 15-18 minutes or until crust is golden brown; remove from the oven. Cut into squares using pizza cutter. Helps to have small spatula to remove from pan. Yield per the recipe: 6 main dish or 12 appetizer servings.
Maria, the pampered chef consultant emailed us her recipes from the party Saturday. I’ll split these up into two posts.
I’m looking forward to making the artichoke dip for our next party (have yall noticed I’m really into artichoke dips recently?!).
I’m not a huge onion fan, so I’d probably reduce the amount of onion in the salsa. But it was really cool how she mixed & cut it all up with the Pampered Chef Salad Chopper (I might have to borrow it from Marie to make this!).
Elegant Artichoke Cups
1 tbsp vegetable oil
24 square wonton wrappers
1 can artichoke hearts, drained & coarsely chopped
1/2 medium red bell pepper
1/2 c shredded mozzarella cheese
1/4 c grated fresh parmesan cheese
2 tbsp finely chopped fresh parsley
1/4 c mayonnaise
1 garlic clove, pressed
Add’l grated fresh parmesan cheese
Preheat oven to 350. Place vegetable oil in small bowl. Place wonton wrappers on cutting board. Lightly brush one side of each wonton with oil using basting brush. Press one wonton wrapper into each cup of the mini muffin pan (which I will soon have!). Repeat with remaining wonton wrappers. Bake 6 mintues or just until edges are light golden brown.
Meanwhile, coarsely chop artichokes and place in medium sized bowl. Remove the seeds from the bell pepper & dice finely. Zest lemon to measure 1/2 tsp zest. Finely chop parsley (she did it using the pizza cutter!). Add bell pepper, grated cheese, zest, parsley, mayonnaise, and pressed garlic to bowl. Mix well with spoonula.
Fill each wonton cup with about 1 tbsp of artichoke mixture; sprinkle with add’l Parmesan cheese. Bake 8 minutes or until edges of wontons are golden brown & cheese begins to melt.
Remove wontons from pan & serve immediately. Makes approximately 24 appetizers.
3 large tomatoes
1 small red onion
3 green onions
1 jalapeno pepper (take the seeds off, or keep if you like really spicy)
juice of 1 lime
1/2 c cilantro leaves
3 tbsp olive oil
Cut all ingredients into smaller pieces and chop using the salad chopper until you reach desired consistancy. Serve with tortilla chips.
I heard about this recipe from Jenny who swears its super yummy even thought its a fairly healthy way to make Spinach Artichoke Dip. I promise to make this for my next party or gathering. She got the recipe from here.
Healthy Spinach Artichoke Dip
2 c (8 oz) shredded part skim mozzarella cheese, divided
1/2 c fat free sour cream
1/4 cup (1 ounce) grated fresh Parmesan cheese, divided
1/4 teaspoon black pepper
3 garlic cloves, crushed
1 (14-ounce) can artichoke hearts, drained and chopped
1 (8-ounce) block 1/3-less-fat cream cheese, softened
1 (8-ounce) block fat-free cream cheese, softened
1/2 (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry
1 (13.5-ounce) package baked tortilla chips (about 16 cups)
Preheat oven to 350°.
Combine 1 1/2 cups mozzarella, sour cream, 2 tablespoons Parmesan, and next 6 ingredients (through spinach) in a large bowl; stir until well blended. Spoon mixture into a 1 1/2-quart baking dish. Sprinkle with remaining 1/2 cup mozzarella and remaining 2 tablespoons Parmesan. Bake at 350° for 30 minutes or until bubbly and golden brown. Serve with tortilla chips. Enjoy!
I went to a dip themed dinner club last night. I realized when I was making mine that I didn’t have the recipe posted.
8 oz 1/3 less fat cream cheese, softened
approximately 8 oz pizza sauce
1 c shredded part skim mozz cheese
Spread cream cheese on bottom of dish. I use 9″ pie plate. Top with pizza sauce, then seasoning, then cheese.
Bake at 350 until cheese is all melted. Maybe 10 mins.
I serve with sliced French bread which I sprayed with Pam then broiled until crisy.
The below dip Lindsay B brought. It was a huge hit! She just emailed it to us so I thought I’d post (this way I’ll remember & be able to find the recipe!).
one 14 oz. can (water packed) artichoke hearts, chopped
3/4 C plain lowfat yogurt
1 C grated parmigiano-reggiano cheese
2 cloves garlic, pressed
2 T fresh basil chopped
*I added some chopped fresh spinach as well.
Microwave 3 minutes on high. Stir. Microwave 2 more minutes. Serve
warm with chips, bread or pita bread.