04 October 2011

September Potluck Club

It's ALIVE!  Yes, the potluck club blog is back in business.  Please excuse my long absence, I've been a very naughty blogger.  We started the 2011-2012 HOSC season with a September potluck club meeting at my house.  I opted for no theme and let everyone choose willy-nilly.  We had a fun time and ate some delicious food.

Overnight French Toast
prepared by Jenn H.
  • 1 1/2 cups firmly packed brown sugar
  • 3/4 cup butter
  • 1/4 cup plus 2 Tablespoons light corn syrup
  • 1 - 10 oz loaf  French bread - sliced into 1-1/2-inch thick slices
  • 4 large eggs
  • 2-1/2 cups milk
  • 1 Tablespoon vanilla extract
  • 1/4 teaspoon salt
  • 3 Tablespoons granulated sugar
  • 1 1/2 teaspoons  ground cinnamon
  • 1/4 cup butter - melted

Stir together first 3 ingredients in a medium saucepan over medium heat, cook stirring constantly, 5 minutes or until mixture is bubbly. Pour mixture evenly into a lightly greased 13 x 9 baking dish. Arrange bread slices over syrup.

Whisk together eggs, milk, vanilla, and salt; gradually pour over bread slices using all of the egg mixture (may seem like too much, but it isn’t). Cover and chill at least 8 hours or overnight.

Stir together granulated sugar and cinnamon; sprinkle evenly over bread. Drizzle evenly with 1/4 cup melted butter.  Bake at 350º for 45 to 50 minutes or until golden and bubbly. Let stand 10 minutes before serving. 

Serve with bacon or sausage to complement the sweet flavor and custard-like texture. No need for additional syrup as this recipe makes its own.

prepared by Kristin

prepared by Kristin
NOTE: Kristin added 1 additional tsp of nutmeg.

22 February 2011

Slow-Cooker Triple Chocolate Brownies

I will also be bringing this one. My 'experiment' is that I used mint chocolate chips rather than plain chocolate chips and rather than bittersweet chocolate. I haven't tried it yet, but I bet it will be pretty good. It sure looks good in the crock pot. :)
Oh yeah, I also used margarine instead of butter, since that's what I had on hand.

Melissa G

Taken from: http://www.marthastewart.com/recipe/slow-cooker-triple-chocolate-brownies?backto=true&backtourl=/photogallery/slow-cooker-recipes


Makes 14

  • Nonstick cooking spray
  • 1 1/4 cups all-purpose flour (spooned and leveled)
  • 1/4 cup unsweetened cocoa powder
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon coarse salt
  • 1/2 cup (1 stick) unsalted butter, cut into pieces
  • 8 ounces bittersweet chocolate, chopped
  • 1 cup sugar
  • 3 large eggs, lightly beaten
  • 1 cup walnut halves, coarsely chopped
  • 1 cup semisweet chocolate chips (6 ounces)


  1. Lightly coat a 5-quart slow-cooker insert with cooking spray. Line bottom with parchment paper and lightly coat with spray. In a small bowl, whisk together flour, cocoa, baking powder, and salt.
  2. Place butter and chocolate in a medium microwave-safe bowl and microwave in 30-second increments, stirring after each, until chocolate is melted. Add sugar; stir to combine. Stir in eggs. Add flour mixture, walnuts, and chocolate chips and stir just until moistened (do not overmix). Transfer to slow cooker and smooth top.
  3. Cover and cook on low, 3 1/2 hours. Uncover and cook 30 minutes. Remove insert from slow cooker and run a knife around edge to loosen brownies. Let cool completely in insert on a wire rack, about 2 hours. Turn out onto a work surface and cut into 14 brownies. (Store in an airtight container, up to 2 days.)

Quick and Easy Molasses Cookies

This is what I'm bringing tonight. My 'experimental part' is that I ran out of granulated sugar, so I used light brown sugar. Also, I used about half the molasses, because I also ran out of it. However, I taste tested, and they were still pretty good. Angelina approved, too. :D

Melissa G

Taken from: http://www.cooks.com/rec/view/0,1941,152175-243204,00.html


Read more about it at www.cooks.com/rec/view/0,1941,152175-243204,00.html
Content Copyright © 2011 Cooks.com - All rights reserved.
12 tbsp. sweet butter
1 c. sugar
1/4 c. molasses
1 egg
1 3/4 c. unbleached all purpose flour
1/2 tsp. ground cloves
1/2 tsp. ground ginger
1 tsp. ground cinnamon
1/2 tsp. salt
1/2 tsp. baking soda
Melt butter. Add sugar and molasses, mixing thoroughly. Lightly beat egg and add to butter mixture. Sift dry ingredients and add to first mixture mix well; batter will be set. Put a sheet of aluminum foil on cookie sheet. Drop tablespoons of batter on foil, leaving 3 inches between the cookies. Bake 8 to 10 minutes at 350 degrees or until cookies start to darken. Remove from oven while soft. Let cool on foil. These are very large and very soft. Yield 24 cookies.

22 September 2010

September Potluck Club

This month's theme was lunchbox favorites.  Melissa was sweet enough to host this month.  We enjoyed some tasty food and had some fairly entertaining conversation :o)

Yogurt with Granola
prepared by Jen R.

~1 qt skim milk
~1/3c powdered milk

Add milk and powdered milk in big saucepan and heat on med to 180F (use candy thermometer).  Remove from heat and let cool to 115F.

Add 2-4 TBS (I freeze in ice cube tray and pop 1 out per recipe) of yogurt with active cultures.  Let sit a few minutes.  Stir.  Let sit a few more minutes.

Pour into clean 1qt container (I use a canning jar) and incubate at about 100F for 6-10hrs.  For this I use a cooler with a rice sock.  I microwave the sock for 1.5 min and put it in the cooler with the yogurt.  Repeat every few hours. During the incubation, DO NOT agitate yogurt-let it be.  Refrigerate when set and eat within a week.

Granola (change all ingredients and proportions to taste):
3c rolled oats
1/4c wheat germ
1/4 cup powdered milk
1/4c soy flour 
1tsp cinnamon
1/2c raw cashews
1/4c almonds
combine in big bowl

1/3c honey
1/4c veggie oil 
heat on med heat until boils.  Add to above ingredients.  Then add 1/2c applesauce and 1 tsp vanilla.  Spread on baking sheet and back at 300F for 30 min or until the brownness you desire.  It will harden as it cools.  Store are room temp for about a week, fridge for longer.  

Snail Snacks
prepared by Jenn H.

Here's the link for assembling the snails.
Here's the link for the wrap recipe that I used.  I substituted stone ground mustard for the dijon and used 3 Tbsp.  I also used cream cheese with onion and chives and swiss cheese slices instead of shredded cheese.

Rainbow Jell-O
prepared by Jenn H.
  • 3 pkg. (3 oz each) cherry jell-o
  • 3 packets (.25 oz each) unflavored gelatin, divided
  • 1/2 cup plus 2 Tbsp. plain yogurt
  • 1 1/4 cups white grape juice
Bring two cups water to a boil.  Add cherry jell-o and 1 packet of the unflavored gelatin; stir until dissolved.  Remove from heat.  To make the pink layer, transfer 2/3 cup of the red gelatin mixture to a bowl and whisk in yogurt.  For the white layer, pour grape juice into a bowl.  Sprinkle on remaining two packets of unflavored gelatin.  Let stand for 5 minutes.  Microwave on high about 1 minute.   To assemble, pour 2/3 cup of the red mixture into an 8x8" square baking pan.  Refrigerate until set, about 15 minutes.  Top with half of pink and white mixtures, refrigerating for 15 minutes after each addition.  Repeat process with remaining gelatin, ending with red.  If you find that the red starts to get gloppy while waiting, just pop it back on the stove over low heat until it is liquid again.

prepared by Kristin

prepared by Kristin

15 September 2010

August Potluck Club

We decided to kick things off a little early this year and had our first Potluck Club meeting at my house.  The theme was summer favorites.  We had a great time eating and enjoying some adult conversation.  I decided to post the recipe links for those recipes that can be found online.  I find it nice to be able to see the nutrition facts and on some sites, you can even change the serving size and it will adjust the recipe.

brought by Kristin

brought by Kristin

brought by Kristin

brought by Jenn H.

brought by Jenn H.

brought by Jenn H.

brought by Jenn H.

31 August 2010

Summer School Cookies

By: Melissa Garn

I also made these cookies for August Cooking Club. They are super easy to make, and from what I tasted while I was making them, they are pretty tasty. I would definitely make something like this again. :)

P.s. I got it from: http://www.cooks.com/rec/view/0,1910,151161-245197,00.html

Melt and set aside:

1 stick butter

Mix together in large bowl:

1 c. powdered sugar
2 1/2 c. oatmeal
4 tbsp. cocoa
2 tbsp. water
1 tsp. vanilla

Stir together. Add butter. Make small balls. Roll in powdered sugar.

Peach Chicken Salad Recipe

By: Melissa Garn

I got this recipe from: http://allrecipes.com/Recipe/Peach-Chicken-Salad/Detail.aspx
However, in mine, I did not use cucumber (I forgot to get it at the store) and fresh mint (again, I didn't get it at the store). I used mint flakes instead. This is for August Cooking Club, the theme of which is 'Summer Favorites.' Since this is pre-Cooking Club, and I've never made it before, we'll see how it turns out. :)


  • 3 medium fresh peaches, peeled and cubed
  • 2 cups cubed cooked chicken breast
  • 1 medium cucumber, seeded and chopped
  • 3 tablespoons finely chopped red onion
  • 1/4 cup white wine vinegar
  • 1 tablespoon lemon juice
  • 1/3 cup sugar
  • 1/4 cup minced fresh mint
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 4 lettuce leaves


  1. In a large bowl, combine the peaches, chicken, cucumber and onion; set aside. In a blender, combine the vinegar, lemon juice, sugar, mint, salt and pepper; cover and process until smooth. Drizzle over chicken mixture; toss to coat. Cover and refrigerate until chilled. Use a slotted spoon to serve on lettuce-lined plates.

29 October 2009

October Cooking Club

October's theme was comfort food. It was very fitting since the weather lately has been cold and dreary. We had a great time chatting and eating some delicious food.

Poppy Seed Chicken Casserole
prepared by Kristin

-1 to 2 rolls of Ritz crackers (I used about 1 and a 1/2)
-1/2 cup butter or margarine
-2 Tbsp poppy seeds
-3-4 cooked chicken breasts - cut up
-8 oz sour cream
-1 can cream of chicken soup
-1/4 cup chicken broth (can use from cooking chicken)

1) melt butter and crush crackers combine and add poppy seeds
2) mix sour cream, soup, chicken broth well, then add chicken
3) layer half the cracker mixture then all the chicken mixture then top with remaining cracker mixture
Bake 350' 30 min.

photo from Bakerella

Red Velvet Cake Balls
prepared by Kristin

-1 box red velvet cake mix
-1 container cream cheese icing
-1 box chocolate confectioner's coating (or chocolate bark)

Make cake as directed on box and let cool. Then use a mixer or crumble by hand entire cake. Add in icing until you are able to form little balls with your hands (I only used about 1/2 the container). Put balls on wax or parchment paper on a cookie sheet and refrigerate for 1-2 hours. (You can also place in freezer to speed up the process). Melt chocolate in microwave and using toothpicks pick up each ball and roll in chocolate. Place back on wax paper to harden. You can use any mix of cake and icing as well as any chocolate coating. Pictures can be found at http://www.bakerella.com/

photo from The Pioneer Woman

Chicken Spaghetti

prepared by Jenn H.

-1 package boneless skinless chicken breasts
-2 cans cream of mushroom soup
-3 cups shredded sharp cheddar cheese
-1/4 cup finely diced green pepper
-1/2 cup finely diced white onion
-4 oz jar diced pimentos, drained
-3 cups dry spaghetti, broken into two inch pieces
-2 cups reserved chicken broth from pot
-1 tsp Lawry's seasoned salt
-1/8 to 1/4 tsp cayenne pepper
-salt and pepper to taste

Boil chicken breasts in a large pot until cooked throughout. I like to season my water with salt, pepper and garlic powder. While chicken is cooking, combine soup, 2 cups of the shredded cheese (we're saving the last cup for later), the pepper, onion, pimentos and seasoning in a large mixing bowl. After chicken is done, use two forks to shred the chicken and add to mixture in the bowl. Cook the noodles in the same chicken broth until al dente. Before draining the noodles in the sink, pour 2 cups of the broth into the chicken mixture. Then finish draining the noodles and add to the mixture. Place the mixture in a large baking dish and top with remaining cheese. Cover and freeze up to six months, or cover and refrigerate up to two days, or bake immediately at 350 degrees for 45 minutes.

photo from kraftfoods.com
Jello Poke Cake
prepared by Jenn H.

-8oz tub of cool whip topping, thawed

-two 9" round baked white cakes

-2 boxes strawberry jello (4 serving size)

Take your two 9" round cakes while still in their pans (after they've cooled) and pierce cakes with a straw at 1/2-inch intervals. Stir boiling water into 2 pkg. (4-serving size each) JELL-O Gelatin in medium bowl at least 2 min. until completely dissolved. Carefully pour gelatin evenly over cake layers. Refrigerate 3 hours.
Dip one of the cake pans in warm water 10 sec.; unmold onto serving plate. Spread with about 1 cup of the whipped topping. Unmold second cake layer; carefully place on first cake layer. Frost top and side of cake with remaining whipped topping. Refrigerate at least 1 hour or until ready to serve. Decorate as desired. Store leftover cake in refrigerator.

05 October 2009

Awesome Appetizers!

Our theme for September cooking club was appetizers. We enjoyed some wonderful company and some amazing appetizers. Our theme next month is comfort food. Perfect choice as the weather starts to get colder.

Crab Ragoon: prepared by Dawn

-2 cans crab meat (drained well)

-2 (8 oz) pkgs cream cheese

-2 tsp. Worcestershire sauce

-3 green onions (finely minced)
-3 Tbsp mayo

-1 clove garlic (finely minced)

-1 pinch pepper
-wonton wrapper

Mix first 7 ingredients together. Set aside. Place wonton wrappers in muffin cups and spray with cooking spray. Put tablespoon of crab mixture inside. Bake in a 350 degree oven for 15 minutes. Watch after about 13 minutes so top corners of wonton wrappers don't burn. Makes about 45 ragoons. Recipe can be easily divided.

Cream Cheese 'n Herb Cucumber Bites: prepared by Melissa

-1 carrot, shredded (about 1/2 cup), divided

-1/2 cup Philadelphia chive and onion 1/3 less fat than cream cheese

-2 cucumbers, cut lengthwise in half, seeded

Reserve 2 Tbsp. carrots. Mix remaining carrots with cream cheese; spoon into cucumber shells. Top with reserved carrots. Cut each cucumber half into 5 pieces to serve.

Pumpkin Fluff Dip: Prepared by Jenn H.

-1 (16 oz) container Cool Whip, thawed

-1 (5 oz) package instant vanilla pudding

-1 (15 oz) can solid pack pumpkin

-1 tsp. pumpkin pie spice

-Nilla wafers or graham cracker sticks

In a large bowl, mix together instant vanilla pudding, pumpkin and pumpkin pie spice. Fold in the thawed whipped topping. Chill in the refrigerator until serving.

Acorn Cupcakes: Prepared by Jenn H.

-prepared cupcakes

-1 tube chocolate decorating frosting

-Hershey Kisses

-mini vanilla wafers

-vanilla frosting

-finely chopped walnuts

Pipe a dot of chocolate decorating frosting on the flat side of the chocolate candies. Place a mini vanilla wafer on top, flat side down. Pipe a small dot of chocolate frosting in the center of each cookie as the stem. Spread the vanilla frosting on top of the cupcake and make smooth. Roll the edge of the cupcake into the chopped nuts to coat the side. Arrange 3 of the acorns on top of the cupcake and place an additional acorn at the base of the cupcakes.

Rice Krispie Pumpkin Treats: Prepared by Jenn H.

-4 Tbsp. margarine

-10 oz bag white mini marshmallows

-6 cups rice krispies cereal

-red and yellow food coloring

-green fruit roll-up

Spray a large bowl with cooking spray. Microwave the marshmallows and margarine on high for about 90 seconds. Stir the mixture and add 15 drops of yellow food coloring and 8 drops of red food coloring. Microwave an additional 60 seconds. Stir in 6 cups of rice krispies. Spray or butter your hands and mold the mixture into 2 1/2" balls. Set to the side. For the stems and vines, roll green fruit roll-up like a log and slice into 1/2" pieces. Use a toothpick and make an opening and place the stem on top of the pumpkin and squish the rice krispies to hold it. Take the leftover green fruit roll-up and slice into long thin strips. Curl them around the pumpkin and press the top into the hold with the stem.

Loaded Baked Potato Rounds: Prepared by Jenn H.


-sour cream

-bacon, cooked and crumbled

-green onion or chive, finely chopped

-shredded cheddar cheese





-garlic powder

-grated Parmesan cheese (the powdery stuff)

Preheat the oven to 400 degrees. Wash your potatoes and then slice into 1/4" rounds. Melt some butter. Using a basting brush, brush the front and backs of the potato rounds with butter. Place on a lightly greased baking sheet. Bake for 20-25 minutes. Take the potatoes out and flip them over. Evenly cover the potatoes with the Parmesan cheese, salt, pepper, paprika and garlic powder. Return to the oven for about 5 minutes. Pull them back out, flip over one last time. Top each potato round with a little cheese and return to oven until cheese is melted. Top with sour cream, bacon and green onions.

Cucumber Sandwiches: Prepared by Jenn H.

-1 English cucumber (long and thin, usually wrapped in cellophane)

-1 (8 oz) package cream cheese

-2 Tbsp mayonnaise

-1 envelope Good Season's dry Italian salad dressing mix

-2 Pillsbury refrigerated French loaf

-dry dill weed

*Note: I used Pampered Chef bread tubes. I don't think they sell them anymore but I found mine on ebay. They come in different shapes too, like heart, flower, star, etc.

Mix cream cheese, salad dressing mix and mayo together and refrigerate at least 2 hours to blend the flavors. Slice cucumber thinly and cover with plastic wrap until ready to use.
Spray bread tube pans generously with Pam. Push bread dough with wooden spoon down into tubes and cover the top with lids. Stand tubes upright on oven rack. Bake at 385 for approx 50-60 minutes. Remove from oven and cool slightly - remove top and bottom lids and push bread out standing up on cooling racks to cool completely.

To assemble:
Slice bread into 1/4 inch slices; spread cream cheese mixture over each bread slice, top with a cucumber slice, and sprinkle the dried dill weed lightly over the cucumber. This should make about 24 (+/-) sandwiches depending on thickness of bread slices.

You can do all the prep work the night before and then assemble about an hour before serving. You don't want to assemble too early or the bread will get soggy. Cover with plastic wrap until ready to serve.

Sour Cream Taco Dip: Prepared by Tiffany O'Sheal

-1/2 package taco seasoning (or more to taste)
-16 oz. sour cream (I used fat free)

Mix together and serve. Keep refrigerated. Serve with tortilla or pita chips.

Roasted Raspberry Chipotle Cheese Dip: Prepared by Sandi

Rye Party Puffs: Prepared by Jen F.

Salsa: Prepared by Christy

Bacon Wrapped Chestnuts: Prepared by Sandi

20 May 2009

California Club Pizza

Jennifer B.

1 tsp vegetable oil
1 pkg (13.8 oz) refrigerated pizza crust
2 cups diced or shredded cooked chicken
2 cups (8 oz) shredded cheddar and Monterey Jack cheese blend
2 plum tomatoes
1/4 medium red onion
1 medium avocado
1 lemon
6 slices bacon, thinly sliced, cooked and drained (optional, see Cook’s Tip)

1.Preheat oven to 425°F. Lightly brush Large Bar Pan with oil using Chef's Silicone Basting Brush. Unroll dough onto bottom of pan, gently stretching and pressing dough to cover bottom. Top crust with chicken and sprinkle with cheese. Bake 16-18 minutes or until crust is golden brown; remove from oven to Stackable Cooling Rack.

2.Meanwhile, slice tomatoes in half lengthwise using Utility Knife; scrape out seeds and dice. Slice onion using Ultimate Mandoline fitted with thin slicing blade. Cut avocado in half using Utility Knife, avoiding pit; twist halves apart and remove pit. Dice avocado and place into Classic Batter Bowl. Add tomatoes and onion. Juice lemon to measure 2 tbsp juice; add to batter bowl and stir gently using Small Mix ‘N Scraper®.

3.Distribute tomato mixture evenly over pizza. Sprinkle with bacon, if desired. Cut pizza into squares with Pizza Cutter. Serve using Mini-Serving Spatula.

Yield: 8 servings

Nutrients per serving: Calories 340, Total Fat 16 g, Saturated Fat 8 g, Cholesterol 55 mg, Carbohydrate 28 g, Protein 22 g, Sodium 570 mg, Fiber 3 g

Cook's Tip: To cook bacon, cut into 1/4-in. pieces; cook in (8-in.) Sauté Pan over medium-high heat 10-12 minutes or until crisp. Remove bacon from pan; drain on paper towels.