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.