Layered Tomato/Artichoke Spread

1 8 oz pkg cream cheese, well chilled
3 Tbsp finely chopped sundried tomatoes in oil, well drained
3 Tbsp finely chopped canned artichoke hearts, well drained
2 Tbsp pesto
2 Tbsp chopped smoked almonds
2 tsp chopped fresh parsley
Crackers (I liked it best with Melba Toast)

Cut cream cheese horizontally into 3 slices using dental floss (make sure it is not flavored). Place 1 slice on small platter, top with tomatoes and second slice of cream cheese. Combined artichoke hearts and pesto, spoon over second layer of cream cheese. Top with remaining slice of cream cheese, nuts and parsley; press lightly to secure. Refrigerate 1 hour. Serve with crackers.

Sorry no picture, I tried but could not get it in a format that would work.

Peach & Raspberry Parfaits

2 medium sized peaches, rinsed and pitted
1 container raspberries, rinsed and dried
2 teaspoons sugar
1/2 teaspoon vanilla extract
1 envelope dry whipped topping mix (Dream Whip)
1/2 cup milk
1 6 oz container vanilla yogurt
8 shortbread cookies (Lorna Doone) (I used more than 8)

Cut peaches in small (bitesize) pieces. Gently stir peaches, raspberries, sugar and vanilla together. Let stand for 5 minutes. In large bowl, combined whipped topping mix and milk. Beat on low speed for 1 minute, then increase speed to high for 4 minutes, or until fluffy and stiff. Fold 1 1/2 cups of whipped topping into yogurt in a small bowl (reserve remaining whipped topping) Begin layering; place a layer of fruit in the bottom of container. Top with a layer of yogurt mixture. Next a layer of crumbled cookies. Repeat layering, ending with cookies. Garnish with reserved whipped topping and mint sprigs (if desired). Enjoy!

Thank you to Chantil for hosting our last book club meeting. Both books seemed to be a hit. Our next meeting times are listed below. Get the dates on your calendars.

October 13th, 7:00 at Laura's house. We will be reading "The Hours" by Michael Cunningham.

November 3rd, 7:00 at Kami's house. We will be reading 2 short books this month. "A Long Way From Chicago" and "A Year Down Yonder". Both books are written by Richard Peck and should be read in that order.

December 1st 7:00 at Keri's house. This months book will be "Shadow of the Wind".

Mini Chicken Cordon-Bleus

chicken strips(12-16 for a 9x13 pan)
deli cut ham (I like to use black forest)
slices of swiss cheese (slice cheese into 1 inch strips)
1 cup low-fat sour cream
1 can cream of chicken soup
salt and pepper
bread crumbs (optional)
fresh parsley (optional)


Heat oven to 350. Mix sour cream and cream of chicken soup together. Spread a a couple of spoonfuls in baking dish. Roll a chicken strip and slice of swiss cheese inside a slice of ham. Attach with a toothpick. Layer into prepared baking dish. Spread remaining soup mixture over chicken/ham rolls. Sprinkle with bread crumb, salt and fresh ground pepper. Cover with tin foil; revome foil the last 5 minutes. Bake approximately 20 min. or until chicken is done. Top with fresh chopped parsley. Super easy!

September

So the next time we meet will be at my house (Chantill). If it is cool enough we will be outside. Date: Thursday, September 3 at 7PM. Hope everyone can make it.

Upcoming Reads

Here are the dates/books for the upcoming months:

*Tuesday, July 7, 7:00 @ Chandi's home - The Bad Behavior of Belle Cantrell by Loraine Despres

*August - Skip

*Tuesday, September 8 @ ? - Cold Sassy Tree by Olive Ann Burns and The Guernsey Literary and Potato Peel Pie Society by Mary Ann Shaffer, Annie Barrows

*October - Land of a Hundred Wonders by Leslie Kagen

Happy reading!!!

Pumpkin Dinner Rolls

http://wecookhere.blogspot.com/2009/03/pumpkin-dinner-rolls.html

Our pick for next month is The Last Lecture by Randy Pausch. This book comes highly recommended by Melody, who we are so happy to have join our little group. We will meet April 7th @ 7:00 at Melody's house.

Remember to search for a "Mexican book" idea for our May book club, which will be on May 5th. Remember to prepare a special Mexican dish that night in honor of Cinco De Mayo.

If we don't come up with a different idea we will be reading "The curious incident of the dog in the night time" by Mark Haddon for anyone who wants to get a jumpstart on the book. It will be on our list in the next couple of months.

Meatball and Vegetable Stew

(1) 16-18 oz. bag of frozen cooked meatballs
8-10 oz. pack frozen broccoli, corn, sweet peppers or other veggies
1 can diced tomatos with onion and garlic (I actually use the lime and cilantro ones)
1 can mushroom gravy
1/3 c. water
1 1/2 tsp. dried basil

Put meatballs and veggies in crockpot. Mix together all other ingredients and pour over top of meatballs. Cook 3-4 hours.

Baguette Spread

1 cup mayo
1 stick of butter soft (but not melted)
1 can diced green chilies
1/2 lb shredded monterey jack cheese
2 to 3 baguettes sliced (fairly thin)

mix the first 4 ingredients
spread over the baguette pieces
place on cookie sheets
broil on high until cheese melts and just starting to brown

CHEDDAR CORN CHOWDER

8 ounces bacon chopped

1/4 cup good olive oil

6 cups yellow onions

4Tbs unsalted butter

1/2 cup all purpose flour

2 teaspoons kosher salt

1 teaspoon freshly ground black pepper

1/2 teaspoon ground tumeric

12 cups chicken stock

6 cups med-diced white boiling potatoes

unpeeled(2lbs)

10 cups corn kernals

2 cups half and half

1/2 pound sharp cheddar, grated

Cook bacon in olive oil until bacon is crisp.  remove with slotted spoon and reserve.  reduce heat to medium, add onions and butter to the fat and cook for 10 minutes. Stir flour, salt, pepper, and tumeric and cook for 3 minutes.  add chicken stock and potatoes, bring to a boil and simmer uncovered for 15 minutes.  add corn to soup then add half and half and cheddar.  cook 5 more minutes until cheese is melted.  Salt and pepper to taste and garnish with bacon.

i often cut this recipe in half unless i have lots of people to share it with!  Enjoy!

Chandi's cookie recipe

Here you go Keri!

1 c. butter flavor Crisco
3/4 c. brown sugar
3/4 c. sugar
2 eggs
1 tsp. vanilla

cream together, then add

1 tsp. baking soda
1 tsp. salt
2 1/4 c. flour (sometimes I use as much as 2 1/2 c.)

Bake @ 375 for 12 minutes.

February's book is the Alchemist by Paulo Coelho

February 10th @ 7:00

Kamie's house