December Sign-Up

Hi ladies! Here is the sign-up for our December recipe club. It will be on December 6th at 7pm at Nikki Davis' house at Belle Monet. The theme is Christmas Brunch so bring your favorite traditional Christmas morning dish or something new that you've been wanting to try.

Also, I'd like to request that each person who brings a dish will also bring one copy of their recipe. We've had a lot of recipes that haven't been posted from past get-togethers so I think it would be easier if you brought a copy so that I can go in and get all of the recipes posted at once. Thanks!

Savory Dish- Ashley

Savory Dish- Brittany

Savory Dish-

Savory Dish-

Sweet Dish- Amy

Sweet Dish- Jessica

Sweet Dish- Valerie

Sweet Dish-Nicole

Turtle Pumpkin Pie.

Turtle Pumpkin Pie

-Ready made [or home made graham cracker crust]
-Caramel sauce
-Whole pecans
-Large Canned pumpkin filling
-Large Vanilla pudding mix
-Whipped cream

Super Easy! 
-Lay the pecans down flat on the bottom on the pie crust and pour the caramel sauce over the top of it until the tops of the pecans are almost covered. {I put mine in the fridge or freezer until it's cooled. if you don't, it will spill over a lot when you put the pie filling in}
-Mix the whole can of pie filling with the packet of vanilla pudding, keeping 2 tablespoons of the pudding powder aside for the whip cream. Spoon the mixture onto the pie, over the pecans and caramel sauce. Set aside in Fridge and cool again for about 5 minutes.
-Mix whip cream with the 2 tablespoons of pudding mix. Just to give the whip cream a little texture and flavor. Spoon over the chilled pie. We have done this for the garnish: sprinkled on crushed pecans, drizzled caramel, or sprinkled on crushed up health bar pieces. Any way is awesome!

{I always chill for another 20+ minutes before serving. just to help the caramel seep into the pecans.}

Cranberry and Pecan Brie En Croute

Cranberry and Pecan Brie En Croute

• 1 sheet frozen puff pastry, thawed
• 1 8 ounce wheel of Brie
• 1/3 cup chopped pecans
• 1 Tablespoon butter
• 1/4 teaspoon cinnamon
• 1/4 cup dried cranberries
• 1/4 cup brown sugar
• 1  egg, beaten

1. Preheat oven to 375 degrees.
2. Soak dried cranberries in a small bowl of water for one minute so that they are not hard. (I soaked mine in orange juice, just for a little extra flavor)
3. Lay thawed puff pastry sheet on a cookie sheet.
4. In a small saucepan, melt butter. Stir in pecans and toast for about 3 minutes.
5. Place Brie in the middle of the puff pastry.
6. Place pecan mixture on top of Brie.
7. Place brown sugar on top of pecan mixture. The heat of the pecan mixture will help melt the brown sugar.
8. Drain cranberries. Place them on top of brown sugar.
9. Bring the edges of the puff pastry up and press them together making sure to seal the dough. If you have excess dough you can cut a leaf or decoration to add to the top of the Brie.
10. Using a pastry brush, brush the entire pastry with the beaten egg.
11. Bake for 15-20 minutes in the oven or until the pastry is a golden brown.
12. Serve with crackers or just by the slice.

recipe from here

November Sign-Up

Hey ladies! It's that time again to sign up for our next recipe club. Our next get-together will be on November 1st at 7pm at Ashley Reeve's house in the Gables. The theme is Thanksgiving so bring your favorite traditional Thanksgiving dish or something new that you've been wanting to try.

*p.s. I will be having my baby this Thursday so if you have any questions feel free to leave a comment on this post for Jessica or email her at jessica.e.peterson@gmail.com.

Main Dish-
Main Dish-
Main Dish-
Side Dish- Emily
Side Dish- Alexis
Side Dish- Jessica Peterson
Dessert- Nikki Davis
Dessert- Andrea Tao
Dessert- Amy

Grape Salad

(Recipe from Amy Powell)


GRAPE SALAD

• 4lbs of seedless grapes (green or purple) 
• 1 tub Cool Whip (or 8oz package of cream cheese) 
• 1 8 oz container sour cream 
• 1/2 cup white sugar* 
• 1 tsp vanilla extract 
• 4 ounces chopped walnuts (or pecans) 
• 4 tbsp brown sugar 

Wash and dry grapes. In a large bowl, combine Cool Whip, sour cream, vanilla, and white sugar. Add grapes and mix until evenly incorporated. Sprinkle with brown sugar and walnuts, mix again and refrigerate until serving. 


* I do a little less white sugar if using Cool Whip, and usually mix about half the topping (brown sugar and nuts) into the salad and sprinkle the rest on top. I usually add more nuts into it too.

Stuffed Peppers

(recipe from Brittany Jensen)

Stuffed Peppers

• 1/2 onion
• 1 lb. hamburger
• 3 cans tomato sauce (8 oz. each)
• 1/2 c. water (or half of a tomato sauce can)
• 2 tbsp. brown sugar
• 1/4 c. ketchup
• 1 can corn
• dash cinnamon
• 1/2 c. rice
• 3-4 peppers, depending on size

Chop onion and fry in skillet, once they've begun softening, throw in the hamburger and fry all together. Add salt and pepper to taste. Add all the rest of the ingredients, bring to boiling. Let simmer covered for 20 minutes. Meanwhile, clean and cut peppers in half, chop off stems and remove seeds. Place in a glass pyrex dish. Add hamburger mixture to fill the peppers. Bake 1 hour at 350.

Pumpkin Bars

Pumpkin Bars

Desser from Amy Twitty
2 cups flour
2 tsp cinnamon
1 16oz can pumpkin
2 tsp baking powder
1 tsp soda
1 tsp salt
1 cup oil
1 1/2 cups sugar
3/4 cups chocolate chips
4 eggs

Mix all together and put into 11x17 pan. Bake 30 minutes at 350 degrees.

Frost with

8 oz cream cheese
half cube butter
1 tsp vanilla
2 cups powdered sugar

Beat until smooth and spread over cooled cake. AND ENJOY!!!