...and A New Year has begun

We started off the year doing something simple (or so I thought)... DIPS! 



  I can't speak for all of the queens, but I stew and fret every month about finding that "perfect" recipe.  You know... the one that will win the coveted CROWN!  I start off the month perusing recipe sites and pinning recipes via PINTEREST, then I start practicing.  My co-workers love it because they get to try them out and critique, (as much as my husband loves having me cook - we have decidede it's in our best interest to get it out of the house as soon as possible!)  

Well... multiple ingredients later, and a few failed attempts I did, infact, come up with the winning recipe!!! QUESO BLANCO - it was quite delish.

Queso Blanco - submitted by Lori

Cream Cheese Dip - submitted by Pam

 Cristie got creative and made up her own recipe... with brown sugar - of course

Apple Cinnamnon Cream Dip w/Cinnamon Pita Chips

Brown Sugar Fruit Dip - submitted by Ginger

Cookie Dough Dip - submitted by Hailee

Veggie Dip - submitted by Terri

Fruit Dip - submitted Diana

Apparently I didn't get a picture of Cecily's delicious Shrimp and Artichoke spread - but believe you me - it was wonderful!

Shelly is our one queen who admits she does not cook - but she does know where to BUY really good stuff!  Here is her dip recipe...

Despite the looks on their faces - we really did have a great time! 

We just finished up February with "CUCKOO for COCOA" and true to form these ladies really stepped up their game.  We had some delicous recipes -  and a few weren't even desserts!!! - Post to follow. 

"It's the Cheesiest" in March.

NOTE:  to find the winning recipes and some of our other favorites - check out the different tabs at top of page. If there's a recipe you would like to see posted - leave a comment.

Year in Review

Last year I had a thought about starting a cooking club as a way to share recipes and learn new things that involved cooking. What I didn't know was that I would form friendships with some of the most AMAZING women.  Some I have known most of  my life, others were old acquaintances from high school and some are women I've just met.  They have all touched my life and I am GRATEFUL for their friendship!

We started out last January with a total of 12 potential members... for various  reasons a few dropped out before ever making it to a meeting.  We added a few more members along the way and ended the year with 11.  I think that's pretty good! 

We've had a lot of laughs along the way...  sharing stories about our friends and families, recipe mishaps, checking out our hopscotch skills and listening to dating escapades (from our single member). 

Here's a look at this years WINNERS:

The month of December was our awards night . 

We feasted on "HOLIDAY FAVORITES"...

  which apparently consists of lots of SWEETS!

But before we could get started with the much anticipated awards we had to crown our "QUEEN" for the month of NOVEMBER for our "CROCK POT CREATIONS".  The winner hands down was one of our newest members...

CECILY

This is the point where I would post her recipe for crock pot RIBLETS, but I have no idea where I put NOVEMBER'S recipes...

NOTE TO SELF: "organize recipes!!!"

  I will post her recipe (which by the way was delish) along with our

HOLIDAY FAVORITES  at a later date...

so check back!

NOW ONTO THE AWARDS!!!

I had so much fun making these trophies... GOLD, SILVER and BRONZE.

...and the centerpieces for the table

But most of all,

handing out the the "TIARA's"

to the grand winners of 2011.

 The first award of the night went to LAURI...

 although she never had a win this year,

 she kept us guessing with what she was going to come up with next. 

She received a BOX OF CHOCOLATES...

because with her...

YOU NEVER KNOW WHAT YOU'RE GOING TO GET!

 and the "TIARA" goes to...

 CRISTIE received the BRONZE TIARA. 

 Not only did she win in the month of APRIL,

but she consistently received the second most votes for her recipes. 

She also received a canister of BROWN SUGAR...

I think that's her secret ingredient in ALL her recipes!

HAILEE received the SILVER TIARA. 

She won twice this year in February and July for her yummy dessert recipes. 

She also received a cookbook, "100  Things to do with a Cake Mix" 

DIANA received the "GOLDEN CROWN" award. 

She not only won twice this year in May and August,

but she NEVER missed a meeting! 

She received the well deserved title of...

"HER LOYAL HIGHNESS"

She also received a $20 gift certificate to CAFE RIO, for a night out from cooking.

To all my QUEENS...

THANK YOU

for a wonderful year

and here's to more fun adventures in

 2012

NEXT UP...

"DIP IT"

Soups On!

I decided I better get a post up before our end of the year "HOLIDAY FAVORITES/AWARDS" night and announce our queen for October  - "SOUPS ON"

Terri won with her yummy Slow Cooker Cream of Potato Soup

Cristie was our hostess in November for our "CROCK POT CREATIONS".  As always there were so many delicious recipes which, I will post soon, as well as announce our QUEEN for November.  This month we will finish out the year with our Holiday Favorites, there will be no winner this month... just a night to enjoy each others company without the pressure of creating that winning recipe. 



Terri's winning recipe:

SLOW COOKER CREAM OF POTATO SOUP

This is an excellent slow cooker recipe which is very simple to prepare and easy to adjust with different add-ins and garnishes.  Add 2 cups of diced cooked vegetables (peas, corn, carrots, beans, broccoli, etc.) and a chopped smoked sausage after the soup is pureed, or garnish the soup with a little sour cream, cooked crumbled bacon, grated cheddar cheese, or chopped chives.

INGREDIENTS:

8  Potatoes, chopped

3 leeks, white and light green parts only, cut 1/4 inch rounds

1 onion

3 TBS margarine

2 chicken bouillon cubes

1 TBS salt

1/2 tsp ground black pepper

1 (12 ounce) can evaporated milk

DIRECTIONS:

1. Place the potatoes, leeks, onion, margarine, chicken bouillon, salt and pepper in a slow cooker.  Pour enough water over mixture to cover.  Cook on high 4 hours.

2.  Stir in the evaporated milk.  Ladle soup into a blender and blend until smooth.  Serve HOT.

I got this recipe for white bean chicken chili from my daughter and it has become one of our family favorites:

WHITE BEAN CHICKEN CHILI





INGREDIENTS:

2 TBS olive oil

1 yellow onion - chopped

4 chicken breasts – cubed

1 can chicken broth

1 (16 oz) can green enchilada sauce

1 (4 oz) can diced green chili

4 cans Great Northern white beans – drained & rinsed (or other white beans)

½ tsp white pepper

½ tsp salt

½ tsp cumin

1 tsp oregano

¼ tsp cayenne pepper or to taste (optional)

1 16 oz sour cream

DIRECTIONS:

1.  Heat oil in a large soup pot, saute onion and chicken until chicken is browned.

2.  Add remaining ingredients EXCEPT for sour cream.  Bring to a boil.

3.  Reduce heat to a simmer and add sour cream.  Simmer for at least 2 hours. 

 

Serve with monetary jack cheese and additional sour cream.

Check back to see who our winner of CROCK POT CREATIONS is and who are award winners are for the year!

"The Cat's Pajama's"

With COOLER weather comes the DESIRE for curling up in your Jammie's and eating good old COMFORT food.  We did just that this month with our "SOUPS ON" PAJAMA PARTY!  Pam is a regular Martha Stewart  and hosted this month's affair with a BEAUTIFULLY set table.

Of course, before we could get started we had to do the most anticipated part of the evening... "CROWNING OF THE QUEEN" (you all thought it was about eating, didn't you?) Truth be told we all COVET the CROWN... some more than others (you know who you are!!!)

 Last months winner was none other than yours truly for my

 PIZZA PIE CASSEROLE

Lovin' the crown - winner of "Crazy for Casseroles"



PIZZA PIE CASSEROLE

with garlic butter cream sauce

Yes... that is puddles of butter - that's why it's sooooo good!

INGREDIENTS:

• 12 oz bacon (crumbled)
• 2 cups chicken (cubed)
• 1 can marinated artichoke Hearts (drained and diced)
• 1 cup mushrooms - more or less to taste
• 1/2 cup onion - more or less to taste
• 1 crescent roll sheet
• 1 tube refrigerator bread sticks
• 2 cups mozzarella cheese
• 2 TBS melted butter
• Garlic bread sprinkle

DIRECTIONS: 

Heat oven to 350 F

• Cook bacon until crisp - let cool and crumble. 
• Cook chicken, onion and mushrooms - set aside. 
• Place crescent roll sheet in bottom casserole dish - cook for about 10 minutes or until slightly browned. 
• Layer chicken mixture and artichoke hearts on top of bottom crust.  Add sauce. 
• Spread bacon crumbles on top of sauce. 
•  Finish with a good layer of cheese.
• Place bread sticks on top in a lattice pattern.  Brush with melted butter and sprinkle with garlic bread sprinkle.

Cook for about 30 - 35 minutes or until cheese is melted and bread sticks are golden brown.

DECADENT WHITE GARLIC PIZZA SAUCE:

• 2 TBS butter
• 3 TBS flour
• 1 cup heavy cream or whole milk
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp oregano
• 1 tsp basil
• 1/2 cup shredded Parmesan cheese

In a medium sauce pan over low heat melt butter and stir in flour to form a roux.  Allow flour to brown slightly, but do not permit it to burn.  Once the roux has been created, whisk cream in slowly, avoiding lumps.  Cook the sauce until desired thickness is reached, then slowly stir in cheese and spices.

A FEW MORE RECIPES THAT WON RAVE REVIEWS:

AUTUMN SAUSAGE CASSEROLE

by Hailee

INGREDIENTS:

• 1 pound  Jimmy Dean spicy or regular pork sausage
• 1 medium apple, peeled and chopped
• 1 medium onion, chopped
• 1/2 cup chopped celery
• 1 1/2 long grain rice
• 3 cups chicken broth
• 1/2 cup golden raisins
• 1/3 cup minced fresh parsley
• 1 tablespoon brown sugar
• 1/2 teaspoon salt
• 1/4 teaspoon ground allspice
• 1/4 teaspoon ground cinnamon
• 1/8 teaspoon pepper
• 1 cup grated Colby Jack cheese

DIRECTIONS:

• Prepare rice by placing  a little oil in the bottom of a pan.  Cook rice on medium heat until it starts to turn a little golden.  Add chicken broth, cover and cook on medium-low heat until done (about 20-25 minutes)
• In a large skillet, cook the sausage, apple, onion and celery over medium heat until meat is no longer pink; drain. Stir in the remaining ingredients, including the cooked rice
• Transfer to a greased 2-qt. baking dish. Cover and bake at 350° for 25-30 minutes or until heated through.

 CHICKEN AND WILD RICE CASSEROLE

by Terri

INGREDIENTS:

•  6 medium chicken breast halves - with skin and bone
• 1 1/2 cups water
• 1/3 cup dry white wine or sherry
• 1 1/2 teaspoons salt
• 1 tsp curry powder
• 1 1/2 tsp salt
• 1/8 tsp pepper
• 1 medium onion, sliced
• 2 ribs celery - chopped
• 12 oz sliced mushrooms
• 4 TBS butter
• 1 package Uncle Ben's long Grain an Wild Rice - regular
• 1 cup sour cream
• 1 (10.75 ounce) can condensed cream of chicken soup
• slivered almonds 

DIRECTIONS:

• Place chicken breasts in a large pot with water, wine, salt, pepper, curry powder, onion, and celery. Cover, and bring to a boil. Reduce heat to low, and simmer for 1 hour. Remove from heat, strain (reserving broth), and refrigerate to cool. Remove chicken meat from bone, discarding skin and cut into bite size pieces.               
• Melt butter in a large skillet over medium-low heat; saute mushrooms until lightly browned.
• Prepare the rice mix with seasoning according to package directions. Replace the specified amount of liquid with the same amount of the reserved broth.               

Preheat oven to 350 degrees F Lightly grease a 9x13 inch baking dish               

• In a large bowl combine the chicken, rice, and mushrooms. Blend in the sour cream and soup. Spoon into the prepared baking dish. Top with slivered almonds.  Cover with lid or foil.
• Bake at 350 degrees F for 1 hour.

  Cecily joined us as an OFFICIAL queen this month and although we were missing Queen Anne, we had a full house with a few guests joining us... Terri's friend Ginger and Pam's daughter Callie. 

Terri always has a good story

 



Mother & daughter... ya think?

As always, good conversation

Going back for more

  

I know I say this every month, but we had such a FANTASTIC time! 

Yummy food and great company - The QUEENS really are the

"Cat's Pajama's!"

For you younger folks who don't know what that means -

"An adjective used by hipsters of the 1920's to describe a person who is the best at what they do. Also used to describe another person who is genial and fun to be with."

 It was suggested we wear our p.j.s every month... not a bad idea!

Next month -  "CROCK POT CREATIONS"

Summer Fun

We've had a great time this summer... car pooling to Anne's house in Salt Lake for a little "Spice of Life"; trying out our hopscotch skills during our family and friends event with "Picnic Pickins"; and finishing it off at Lauri's house with a "Pasta Party".  I can't believe we have been meeting for 9 months now...  a few more to go before our cooking season is over and we'll be having our big AWARDS night!  I am so excited.  I want to thank all these wonderful ladies for humoring me and joining  the club - you are all so much fun and

I have had the best time!!!

With the cooler weather we have started into comfort food.  On thursday we met at Terri's beautiful home in Layton for "Crazy for Casseroles".  We crowned our Queen of the day for her winning recipe in August - Congratulations Diana!  Our beautiful Hailee won last month for her scrumptious desert at our "Picnic Pickins" event.  One of the husbands mentioned it wasn't quite fair to be voting for deserts along with regular food... deserts will win every time.  I have found over the months that the sweeter foods do tend to win more (I don't know about you... but I do LOVE my sweets).  However, Hailee's desert was

 " TO DIE FOR"

  This is a second win for both of these ladies... they are both definately

"IN IT TO WIN IT!"

  I think the rest of us are going to have to step up our game.

Hailee's winning reipe:

Layered Peanut Butter Bars

COOKIE BASE INGREDIENTS:

¾ cup butter, softened

¾ creamy peanut butter

¾ cups sugar

¾ cups packed brown sugar

2 eggs

2 tsp water

1 ½ tsp vanilla

1 ½ cups all purpose flour

1 ½ cups quick cooking oats

¾ tsp baking soda

½ tsp salt

In a large bowl, cream the butter, peanut butter, and sugars until light and fluffy.  Beat in eggs, water and vanilla.  Combine the flour, oats, baking soda and salt; gradually add to creamed mixture.  Spread into a greased 15 x 10 x 1 inch baking pan.  Bake at 325 degrees for 18 – 22 minutes or until lightly browned.  Cool completely.

FILLING:

½ cup butter, softened

½ cup creamy peanut butter

2 cups powdered sugar

2 tsp milk

In a small bowl, beat all filling ingredients with electric mixer on medium speed until smooth. Spread mixture evenly over cooled cookie base

FROSTING:

In microwavable bowl.  Microwave all frosting on high for 30 seconds; stir until smooth.  Cool 10 minutes; spread over filling.  Refrigerate 30 minutes or until set.  For bars, cut into 9 x 4 rows.

Diana's winning recipe:

Chicken Pasta Salad

FOR A LARGE CROWD                             HALVED FOR SMALLER GROUP

6 cups chicken – boiled & cubed             3 cups chicken 

16 oz bowtie pasta (cooked)                   8 oz bowtie pasta

1 cup celery – diced                               ½ cup celery

1 lb. red grapes – halved                        ½ lb. red grapes

3-4 apples – diced                                  2 apples

1 med can pineapple (drained)               1 small can pineapple

1 bunch green onions – sliced                  ½ bunch green onion

12 oz slivered almonds                           6 oz slivered almonds

16 oz coleslaw dressing                          8 oz coleslaw dressing

2 cups mayonnaise                                1 cup mayonnaise

Prepare one night before - mix chicken, pasta, onions, celery, and dressings together.  Add nuts and fruit the next day.

Here are a few more of our favorite recipes from "PICNIC PICKINS":

Slow Cooker Pulled Pork

Lori Savikis

INGREDIENTS:

1 (2lb) pork tenderloin

1 (12 oz) can or bottle root beer

1 (18 oz) bottle of your favorite barbecue sauce (I like sweet baby Ray's)

DIRECTIONS:

Place teh pork tenderloain in a sow cooker; pour the root beer over the meat.  Cover and cook on low heat until well cooke and the pork shreds easily, 6-7 hours.  Note:  the actual time may vary according to inmdividual slow cooker.  Drain well.  Stir in barbecue sauce.  Serve over hamnburger buns.

Lemon Blue Berry Trifle

Cristie

INGREDIENTS: 

Lemon cake mix

1 1/3   cup powdered sugar

4 tbs lemon juice

Cook cake mix according to directions. Cool.   Make glaze out of remaining ingredients.  Poke holes in cake and pour glaze over cooled cake.

FILLING:

2 (8oz) packages cream cheese, softened

2 cups powdered sugar

1 - 8oz container sour cream

½ tsp vanilla

¼ tsp almond extract

1 cup cool whip, thawed

1 can blueberry pie filling

-or-

1 carton fresh blueberries or 1 bag frozen (thawed)

 

Mix cream cheese, powdered sugar, sour cream, vanilla and almond extract.   Fold in cool whip.  Cut cake into small squares and put half of the cake pieces in a big glass bowl.  Layer with half of blueberries and half of the cream cheese mixture; repeat.  Top with blueberrie

I wish I had gotten a picture of Cristie's trifle because it looked very pretty.

Here are some favorites from our "Pasta Party":

 

MESQUITE CHICKEN PASTA

Lori

3-4 chicken breasts

1(12oz) Lawry’s mesquite marinade with lime juice

16 oz Farfalle pasta (or any kind of short pasta)

1 C heavy cream

2 or 3 cloves garlic (may use garlic salt – to taste)

2 TBS pepper*

½ cup butter

1 lb bacon - crumbled

½ C shredded parmesan cheese

*Seems like a lot of pepper, but it has a wonderful flavor when everything mixes together.  If you’re apprehensive, do less pepper.  You can always add more.

Place chicken breasts in crock pot, pour full bottle of marinade over top and cook on low for 6 hours.  Pull marinated chicken out of the juices; allow to cool a little bit and shred – add about ½ cup of juices from crockpot.  Set aside.  Boil pasta.  In a small sauce pan, melt butter; add garlic, whipping cream, pepper, parmesan cheese and crumbled bacon.  Whisk together on low heat on low for 3.4 minutes.  In a large bowl, pour sauce over cooked, drained pasta, add chicken and stir through.  Sprinkle a little bit more shredded parmesan cheese on top.

Pam’s Alfredo Sauce

5 tbs sweet butter

2 garlic cloves – minced

2 cups heavy cream

¼ tsp white pepper

¾ cup grated parmesan cheese

½ cup mozzarella cheese

Melt butter in medium saucepan on medium-low heat.  Add the garlic, cream and white pepper and bring to a simmer.  Stir often.  Add the parmesan cheese and simmer sauce or 8-10 minutes, or until it has thickened and is smooth.  Once sauce has thickened, add mozzarella cheese and stir until smooth.  Stir frequently.

Terri’s Spaghetti Sauce

1 lb ground beef

1 green pepper –chopped

1 med onion – chopped

3 gloves garlic – chopped

1 tbs dried basil or 2 tbs fresh basil

1 tsp oregano

1 tsp salt

½ tsp pepper

Sprinkle of red pepper flakes to taste

¼ cup red wine

1 tbs sugar – can be omitted if tomatoes are fresh

1 can cream of mushroom soup

1 14oz can tomatoes

1 small can tomato sauce

1 small can tomato paste

Cook vegetables in olive oil until onions are transparent, remove from pan.  Brown meat, add veggies, tomatoes, soup, paste, sauce – may add a little water if necessary.  Add spices.  Cook 30 – 45 minutes.

We had such a good time this month and there were so many great casserole recipes.  Terri invited a friend to join us and hopefully she will be a new "queen".  It was so nice to meet Cecily... I think she will be a great addition to our group!

Cristie and Hailee brougth their Paparazzi Jewelry  - not only did we get to eat, we also got to shop!

Diana just couldn't decide which necklace to buy

Were we that boring... Anne looks a little sleepy and Hailee is texting... What's up with that?

That's more like it!

How did you make that?

So much good food

Next month... "SOUPS ON!"