October 4th Recipe Club Sign-Up

Our next recipe club will be on October 4th at 7pm at Jessica's house. The theme is 'Spooky Eats.' Sign up to bring your favorite pumpkin, halloween, or fall recipe!

Main Dish- Valerie
Main Dish-
Main Dish- Brittany
Side Dish- Emily
Side Dish- Liz
Side Dish- Amy
Dessert- Ashley C
Dessert- Nicole
Dessert- Melanie
Dessert- Ashley

Mini BBQ Chicken Skewers

(Recipe from Emily Brady)

• 1/4 cup water
• 3 Tablespoons Worcestershire sauce
• 3 teaspoons vinegar
• 1 teaspoon beef bullion
• 1/2 teaspoon dry mustard
• 1/2 teaspoon chili powder
• 1/4 teaspoon ground red pepper flakes
• 2 cloves garlic, minced

• 3/4 cup ketchup
• 2 Tablespoons brown sugar
• 2 Tablespoons butter
• 3 large boneless skinless chicken breasts
• salt and pepper

Brine chicken in heavily salted water for 2-3 hours (or until chicken is thawed if using frozen.) Remove from water and pat dry with paper towel. Slice chicken lengthwise into half-inch strips.

Place skewers in water to soak. Heat grill to medium-high. Thread chicken onto skewers. Salt and pepper chicken and set aside.

Combine first 8 ingredients in a small bowl and set aside. In a small sauce pan, melt butter and brown sugar over medium heat. Turn to medium low; add ketchup and stir. Pour in the 8 combined ingredients and combine until smooth. Remove from heat. (You can pour a little bit of the sauce in a bowl and set it aside for dipping once the skewers are done.)

Lightly oil the grill. Cook the chicken, turning occasionally, until cooked through, 6-8 minutes, basting with the BBQ mixture during the last 2 minutes of cooking. Makes 24 skewers. Serve with set aside BBQ sauce and ranch for dipping.


*Ranch Dipping Sauce

• 1 packet hidden valley ranch mix
• 1/2 cup mayo
• 1/2 cup sour cream
• 1 cup milk
• 1 Tablespoon vinegar (Optional- to give it a buttermilk ranch twist)

Combine all ingredients and refrigerate for at least an hour before serving.

Caramel Toffee Apple Dip

8 oz cream cheese
1 c. Brown sugar
1/4 c. Powder sugar
1 tsp. Vanilla
1/4 c. Toffee bits (you can find these in the chocolate chips section)

Mix everything but the toffee, let sit in fridge for 1 hour. Add toffee bits right before serving.

Black Beam, Tomato & Corn Salsa

Grape Tomatoes (I get the big box at Costco)

1 bag frozen corn

2 cans black beans

1 bundle of cilantro

1 TBSP Ranch dressing

Lime Juice to taste

Just slice up the tomatoes, and cilantro and mix with the rest of the ingredients. 

Serve with scoop chips! 

Sunrise Punch

(adapted from here)

• 4 cups Pineapple Juice
• 4 cups Cranberry Juice
• 2 (11.5 oz.) cans apricot or mango nectar
• 3/4 cup fresh lime juice (about 6 limes)
• 6 cups ginger ale

Combine pineapple juice, cranberry juice, apricot/mango nectar, and lime juice. Chill. Add ginger ale just before serving.

Soft Pretzels with Jalapeno Cheese Sauce

Pretzels
adapted from here

1 1/2 cups warm (110 to 115 degrees F) water
1 tablespoon sugar
2 teaspoons kosher salt
1 package active dry yeast (2 1/4 teaspoon)
4 1/2 cups all purpose flour
2 ounces unsalted butter, melted
non-stick spray
10 cups water
2/3 cup baking soda
1 large egg yolk beaten with 1 tablespoon water
Kosher salt

Combine the water, sugar and kosher salt in the bowl of a stand mixer and sprinkle the yeast on top. Allow to sit for 5 minutes or until the mixture begins to foam. Add the flour and butter and, using the dough hook attachment, mix on low speed until well combined. Change to medium speed and knead until the dough is smooth and pulls away from the side of the bowl, approximately 4 to 5 minutes. 

Remove the dough from the bowl, clean the bowl and then oil it well with vegetable oil. Return the dough to the bowl, cover with plastic wrap and sit in a warm place for approximately 50 to 55 minutes or until the dough has doubled in size.

Preheat the oven to 450 degrees F. Line 2 half-sheet pans with parchment paper and lightly brush with the vegetable oil. Set aside.


Bring the 10 cups of water and the baking soda to a rolling boil in an 8-quart saucepan or roasting pan.

In the meantime, turn the dough out onto a slightly oiled work surface and divide into 8 equal pieces. Roll out each piece of dough into a 24-inch rope. Make a U-shape with the rope, holding the ends of the rope, cross them over each other and press onto the bottom of the U in order to form the shape of a pretzel. Place onto the parchment-lined half sheet pan.


Place the pretzels into the boiling water, 1 by 1, for 30 seconds. Remove them from the water using a large flat spatula. Return to the half sheet pan, brush the top of each pretzel with the beaten egg yolk and water mixture and sprinkle with the pretzel salt. Bake until dark golden brown in color, approximately 12 to 14 minutes. Transfer to a cooling rack for at least 5 minutes before serving.

Jalapeno Cheese Sauce
from here

1 T unsalted butter
1 T flour
3/4 cup milk
1 clove garlic, finely grated or minced
1 jalapeno pepper, finely minced
1 cup Colby Jack cheese
1/2 -1 tsp cayenne pepper

In a small sauce pan, melt butter over medium heat.  Add flour and whisk to combine, cooking about one minute until smooth.  Add milk, whisking to incorporate.  Add garlic and jalapeno.  Switch to a wooden spoon and stir frequently until thickened, about 15 minutes.  The sauce should begin to coat the back of the spoon.  Remove from heat and stir in cheese.  Add cayenne pepper to taste.