Well Tuesday night was the first Cooking Club that has started here in the Quad Cities!!!!!
I first saw this idea on a great site
http://www.scottsdalemomsblog.com/ This site is all for moms to be and moms.
We had 6 attend this evening and rhe recipes were delicious!!!! It was a great evening getting together with the ladies and trying all this delicious food and company. It is a great way to get together with friends and get new recipes that you have tried. Below are the various recipes enjoy!!!!
Salmon Cracker Spread by Joanna
1 7.5 oz can salmon
1/2 pkg of cream cheese
1/2 t. liquid smoke
Mix above ingredients and serve with crackers
Avacodo Tomato Dip by Jessica
2 plum tomatoes chopped
1 ripe avocado peeled, pitted and chopped
1/4 cup finely chopped red onion
1 clove garlic minced
1 tablespoon snipped fresh parsely
1 tablespoon fresh oregano
1 tablespoon olive oil
1 tablespoon red or white vinegar
4 ounces crumbled feta cheese
In a bowl gently stir together tomatoes, avacodos, onions, and garlic. Mix in parsely and oregano. Gently stir in olive oil and vinegar. Then stir in feta. Cover and chill for 2 to 6 hours.
Buffalo Potato Wedges with warm blue cheese dip by Randall
3 tablesppons hot pepper sauce
3 tablespoons butter, melted
1 tablespoon seasoned salt
2 1/2 pounds baking potatoes
cooking spray
1 cup blue cheese crumbles
1/3 cup sour cream
1/4 cup mayonnaise
1/3 teaspoon pepper
8 celery ribs, cut into 3 inch sticks
1. Preheat the oven to 450 degrees in a large bowl combine 1 tablespoon each hot sauce and butter with the seasoned salt. Cut each potato into 8 wedges and add to the bowl and toss.
2.Spray baking sheet with cooking spray. Arrange the potatoes on top and roast, turning once, until golfen about 35 to 40 minutes. Remove from teh oven and toss with the remaining 2 tablespoons each hot sauce and butter
3.In a small saucepan, stir together the blue cheese, sour cream, mayonnaise and pepper. Heat until warmed through about 3 minutes.
4. Pour dip into small bowl, serve on platter with warm potato wedges and celery sticks
Bean Salsa by Michelle
1 can dark red kidney beans
1 can light red kidney beans
1 can navy beans
1/4 cup sugar
2 Tsp vegetable oil
1 can black beans
1 can white corn
1 green, red, and yellow pepper chopped
1/2 cup rd onion chopped
3/4 cup apple vinegar
Rinse and drain beans. Mix with other ingredients. Scoop with crackers or tortilla chips. Makes a large bowl.
Spinach Dip by Julienne
1 package frozen chopped spinach, cooked and cooled and squeezed dry
1 container sour cream 16oz
1 cup real mayonnaise
1 package Knorr vegetable recipe mix
1 can water chestnuts drained and chopped
2 green opnions chopped
Combine all ingredients and chill about 2 hours. serve with your favorite crackers or Hawiian bread.
Wonton Cups by Erin
1 package of wonton wrappers
1 bag of shredded cheddar cheese
1 green pepper chopped
1 4 oz diced green chilies
8 oz sour cream
1 package of dry ranch mix
2 pounds of italian sausage ( can do any flavor)
Brown the sausage and drain off excess oil. Spray muffin tins with non stick spray and fill with wonton wrappers and bake at 27 for 8-10 minutes. Mix meat,sour ceam, ranch mix, green pepper, green chilies, and half of the shredded cheese. Fill wonton wrappers with meat mixture and put into oven for 10-15 minutes at 350 degrees. Sprinkle with shredded cheese before serving. Enjoy!
