We are finally getting together as an entire group for our next Supper Club!
We're meeting at our friends' Leslie and Mark's home for a cookout! Looking forward to another fun evening with our group...
MENU:
APPETIZER:
BOURSIN PROSCIUTTO PHYLLO CUPS
BBQ RIBS
BBQ BRISKET
COLE SLAW
CORN PUDDING
CHEESY MUFFINS
DESSERT:
BANANA PUDDING
(Adapted from The Cookie Rookie)
This recipe is perfect for summer - it's not a hot appetizer, and I love that you can just pick it up and go! These hand held treats are great appetizers for a crowd. I'll double the recipe for my group of 10.
1 pkg pre-made, frozen mini phyllo cups
1 5.2 oz pkg Garlic & Herb Boursin cheese
6 slices prosciutto, diced
1/2 cup sliced green onion (plus more for garnish, if desired)
1 5.2 oz pkg Garlic & Herb Boursin cheese
6 slices prosciutto, diced
1/2 cup sliced green onion (plus more for garnish, if desired)
Take the phyllo cups out of the freezer and set aside.
In a medium frying pan, fry the prosciutto until crispy. Take off of the heat and drain.
In a medium bowl, mix together the crispy prosciutto, green onion, and boursin.
Scoop a spoonful of the mixture into each phyllo cup, and garnish with more green onion.
Refrigerate until serving.
MARK'S BEEF BRISKET AND RIBS (before and after)
CORN CASSEROLE
(Adapted from Holly Nilson)
1/2 cup butter, melted
2 eggs, lightly beaten
1 package Jiffy Corn Muffin Mix
2 cups corn canned or frozen, drained
1 can creamed corn
1 cup sour cream
Optional Add-Ons:
2 tablespoons minced onion or minced jalapeno peppers
1 cup sharp cheddar cheese optional
Crumbled Bacon
Preheat oven to 350 degrees F. Grease a 2 qt casserole dish and set aside.
Combine all ingredients and spread into the casserole dish.
Bake 45-55 minutes or until browned.
BANANA PUDDING IN MASON JARS
WATERMELON MARGARITA BAR:
A FEW PICS FROM OUR FABULOUS EVENING!
Our next get-together will be at Cate and Doug's in September!
