HOUSTON'S SPINACH ARTICHOKE DIP - Cate
PROSCIUTTO STUFFED MUSHROOMS - Cate
PROSCIUTTO STUFFED MUSHROOMS - Cate
BARBEQUE BEEF BRISKET - Denise
LULING, TX BEEF SAUSAGE - Denise
TWICE BAKED POTATOES -
SALAD - Denise
TWO TYPES OF CORNBREAD - Wendy
TIPSY ARNOLD PALMERS AND ASSORTED BEER
CHOCOLATE PEANUT SQUARES and RED VELVET CAKE TRIFLE - Sheila
TIPSY ARNOLD PALMERS AND ASSORTED BEER
HOUSTON'S SPINACH ARTICHOKE DIP
(Adapted from Food.com)
 |
| Photo Credit: Food.com |
1/2 cup grated romano cheese ( 2 oz)
1 clove garlic, peeled
10 ounces frozen chopped spinach, thawed and squeezed dry
1 (6 1/2 ounce) jars marinated artichoke hearts, drained
8 ounces soft garlic-chive cream cheese
2 large eggs
4 ounces shredded mozzarella cheese
Preheat oven to 375 degrees F. Place Romano cheese in a food processor.
While running, drop garlic in the feed tube. Add spinach, artichokes, cream cheese and eggs, process until thoroughly blended. Place into a casserole dish.
Fold in mozzarella.
Bake 20-25 minutes or until heated through. Serve with tortilla chips.
PROSCIUTTO STUFFED MUSHROOMS
(Adapted from Food Network)
3 (8-ounce) packages fresh baby bella mushrooms, wiped clean (There are 2 schools of thought here - the wipers and the washers. I personally think it's gross NOT to wash things you buy from a store, so I dump mine in a sink of water and wash off all the mushroom dirt. THEN I dry them on paper towels. They're absolutely fine once I'm ready to prepare them. But you can just wipe the dirt off if you prefer.)
2 tablespoons butter
1 (5-ounce) package prosciutto, chopped
1/4 cup minced fresh chives
4 ounces cream cheese, softened
1 tablespoon Dijon mustard
1/2 tablespoon lemon zest
1/4 teaspoon dried tarragon
1/2 teaspoon ground black pepper
Preheat the oven to 350 degrees F. Remove the stems from the mushrooms. Finely chop enough mushroom stems to equal 1/3 cup. Discard the remaining mushroom stems.
In a large skillet, melt the butter over medium heat. Add the prosciutto, chives, and chopped mushroom stems.
Cook, stirring frequently, until the prosciutto is crisp and the stems are tender, about 6 minutes. Reduce the heat to low. Add the cream cheese, mustard, lemon zest, tarragon, and pepper, stirring until the mixture is combined.
Remove from the heat. Spoon the cream cheese mixture evenly into the mushroom caps; place on a rimmed baking sheet. Can bake immediately OR refrigerate up to 2 days until ready to heat.
Bake 20 minutes. Serve immediately.
P.S. These were GONE in no time! :0)
BARBEQUE BEEF BRISKET
We just enjoyed the most delicious beef brisket I've ever tasted! I just raved about it to my friend and begged her to tell me how she prepared it, and how she was able to get it sliced so incredibly thin. Here's what she said: "I bought it pre-cooked at Sam's!" Guess where I'll be going to buy beef brisket? It was just amazing and everyone loved it.
From the Sam's Club website:
The fully-cooked gourmet BBQ beef brisket from Old World Kitchen is made with the finest ingredients. We start with slow-roasted beef briskets smoked over hardwood oak for a minimum of 12 hours, smothered in Italian barbecue sauce, then cooked the old fashioned way in a pit.
Fully cooked and pre-sliced for your convenience. Serve with your favorite side dishes or as an appetizer. Great for sandwiches.
It was amazing!
Jim and Nick's Sausage
TWICED BAKED POTATOES
SALAD
CORNBREAD
Wendy brought 2 different types of cornbread - a mild and a hot. Both were a perfect compliment to the BBQ Beef.
RED VELVET CAKE TRIFLE
Sheila brought dessert and had a great story about the red velvet tirimisu trifle. She was baking a red velvet cake recently and for some reason they didn't turn out the way she wanted after baking so instead of scrapping the entire thing and starting over, she chose to break up the delicious cake and make a trifle. Genius! And delicious!
1 cup seedless raspberry jam
1/4 cup black raspberry liqueur
1/4 cup fresh orange juice
2 (8-oz.) containers mascarpone cheese
2 cups heavy cream
1/3 cup sugar
1 teaspoon vanilla extract
Red velvet madeleines (w/o powdered sugar)
3 (6-oz.) containers fresh raspberries
Whisk together first 3 ingredients in a small bowl. Stir together mascarpone cheese in a large bowl.
Beat heavy cream at high speed with an electric mixer until foamy; gradually add sugar and vanilla, beating until soft peaks form. Stir one-fourth of whipped cream into mascarpone using a rubber spatula; fold in remaining whipped cream. Arrange one-third of Red Velvet Madeleines in a 3-qt. trifle dish; drizzle with one-third of jam mixture, top with 1 container of raspberries, and dollop with one-third of mascarpone mixture. Repeat layers twice. Cover and chill 4 to 24 hours before serving.
CHOCOLATE PEANUT SQUARES
(Adapted from Southern Living)
1 (12-ounce) package semisweet chocolate morsels*
1/2 cup peanut butter
2 cups crisp rice cereal
1 1/2 cups peanuts
1 1/2 cups miniature marshmallows
2 (2-ounce) chocolate bark coating squares, melted
1 clove garlic, peeled
10 ounces frozen chopped spinach, thawed and squeezed dry
1 (6 1/2 ounce) jars marinated artichoke hearts, drained
8 ounces soft garlic-chive cream cheese
2 large eggs
4 ounces shredded mozzarella cheese
 |
| Photo Credit: Cate Bogue |
 |
| Photo Credit: Cate Bogue |
 |
| Photo Credit: Cate Bogue |
 |
| Photo Credit: Cate Bogue |
 |
| Photo Credit: Cate Bogue |
 |
| Photo Credit: Cate Bogue |
(Adapted from Food Network)
 |
| Photo Credit: Food Network |
2 tablespoons butter
1 (5-ounce) package prosciutto, chopped
1/4 cup minced fresh chives
4 ounces cream cheese, softened
1 tablespoon Dijon mustard
1/2 tablespoon lemon zest
1/4 teaspoon dried tarragon
1/2 teaspoon ground black pepper
 |
| Photo Credit: Cate Bogue |
 |
| Photo Credit: Cate Bogue |
 |
| Photo Credit: Cate Bogue |
 |
| Photo Credit: Cate Bogue |
 |
| Photo Credit: Cate Bogue |
 |
| Photo Credit: Cate Bogue |
 |
| Photo Credit: Cate Bogue |
 |
| Photo Credit: Cate Bogue |
 |
| Photo Credit: Cate Bogue |
BARBEQUE BEEF BRISKET
We just enjoyed the most delicious beef brisket I've ever tasted! I just raved about it to my friend and begged her to tell me how she prepared it, and how she was able to get it sliced so incredibly thin. Here's what she said: "I bought it pre-cooked at Sam's!" Guess where I'll be going to buy beef brisket? It was just amazing and everyone loved it.
From the Sam's Club website:
The fully-cooked gourmet BBQ beef brisket from Old World Kitchen is made with the finest ingredients. We start with slow-roasted beef briskets smoked over hardwood oak for a minimum of 12 hours, smothered in Italian barbecue sauce, then cooked the old fashioned way in a pit.
Fully cooked and pre-sliced for your convenience. Serve with your favorite side dishes or as an appetizer. Great for sandwiches.
It was amazing!
Jim and Nick's Sausage
TWICED BAKED POTATOES
SALAD
CORNBREAD
Wendy brought 2 different types of cornbread - a mild and a hot. Both were a perfect compliment to the BBQ Beef.
RED VELVET CAKE TRIFLE
Sheila brought dessert and had a great story about the red velvet tirimisu trifle. She was baking a red velvet cake recently and for some reason they didn't turn out the way she wanted after baking so instead of scrapping the entire thing and starting over, she chose to break up the delicious cake and make a trifle. Genius! And delicious!
 |
| Photo Credit: Cate Bogue |
1/4 cup black raspberry liqueur
1/4 cup fresh orange juice
2 (8-oz.) containers mascarpone cheese
2 cups heavy cream
1/3 cup sugar
1 teaspoon vanilla extract
Red velvet madeleines (w/o powdered sugar)
3 (6-oz.) containers fresh raspberries
Whisk together first 3 ingredients in a small bowl. Stir together mascarpone cheese in a large bowl.
Beat heavy cream at high speed with an electric mixer until foamy; gradually add sugar and vanilla, beating until soft peaks form. Stir one-fourth of whipped cream into mascarpone using a rubber spatula; fold in remaining whipped cream. Arrange one-third of Red Velvet Madeleines in a 3-qt. trifle dish; drizzle with one-third of jam mixture, top with 1 container of raspberries, and dollop with one-third of mascarpone mixture. Repeat layers twice. Cover and chill 4 to 24 hours before serving.
CHOCOLATE PEANUT SQUARES
(Adapted from Southern Living)
 |
| Photo Credit: Cate Bogue |
1/2 cup peanut butter
2 cups crisp rice cereal
1 1/2 cups peanuts
1 1/2 cups miniature marshmallows
2 (2-ounce) chocolate bark coating squares, melted
Stir in cereal, peanuts, and marshmallows. Line a 13- x 9-inch pan with foil. Lightly grease foil. Press mixture into foil-lined pan. Drizzle with chocolate. Sprinkle with white nonpareils, if desired.
Let stand 1 hour or until firm; cut with a 3-inch heart-shaped cookie cutter to make hearts. Store hearts in an airtight container or place in a candy box, if desired.
*6 (2-ounce) almond bark coating squares may be substituted.
Scott brought some samples of beer from his brewery!
American Amber Ale, Orange Pale Ale, and Pale ale.
Welcome Hops Brewing (https://www.facebook.com/WelcomeHops)
***Next up - our newly married friends, Leslie and Mark, are hosting in April! <3 <3 <3
