Guacamole

2 avocados (smashed)
3-4 cup salsa
1/2 tsp garlic salt
1/2 tsp lemon juice

Mix and enjoy!

Meet & Eat Calendar: Updated as of April 2013

**Meet and Eat meets on the third Monday of the month"**

January - Sanna - Easy to transport (ideas for when you need to take a meal to a friend)

February - Amy - Pinterest (you got the recipe from Pinterest)

March - Heather - Cheese (your recipe just has to have a type of cheese as an ingredient)

April - Amy - 5 ingredients or less (enough said)

May - Katie-  Drinks OR Color (half of the group to bring a drink recipe to share (alcohol or non) OR a recipe that contains or is the color that the host pics)

June - Jessica - cake (cupcake, birthday cake, coffee cake, cake pops, etc)

July - Kathy - International (Mexican, Chinese, Thai, or whatever ethnic flair you want to bring)

August - Kietra - Peanut Butter OR Chocolate (your recipe must contain at least one of these ingredients but does not have to have both)

September - Tracy - One pot night (You can only use one pan/pot to make your dish in but don't worry utensils don't count) or Side Dish

October - Rita - Vegetarian (a vegetarian would need to be able to eat your dish)

November - Linda - Movie Snacks (searching for something to munch on while watching a movie, come try some out in the Nelson's movie room!)

December - Night Out at Place TBD by Group to have fun and plan the next year

2013 Calendar

(Rita, sorry for the mixup on May, let me know if you would like April or October instead).

**Meet and Eat meets on the third Monday of the month"**

January - Sanna - Easy to transport (ideas for when you need to take a meal to a friend)

February - Amy - Pinterest (you got the recipe from Pinterest)

March - Heather - Cheese (your recipe just has to have a type of cheese as an ingredient)

April - TBD - 5 ingredients or less (enough said)

May - Katie-  Drinks OR Color (half of the group to bring a drink recipe to share (alcohol or non) OR a recipe that contains or is the color that the host pics)

June - Jessica - cake (cupcake, birthday cake, coffee cake, cake pops, etc)

July - Kathy - International (Mexican, Chinese, Thai, or whatever ethnic flair you want to bring)

August - Kietra - Peanut Butter OR Chocolate (your recipe must contain at least one of these ingredients but does not have to have both)

September - Tracy - One pot night (You can only use one pan/pot to make your dish in but don't worry utensils don't count) or Side Dish

October - TBD - Vegetarian (a vegetarian would need to be able to eat your dish)

November - Linda - Movie Snacks (searching for something to munch on while watching a movie, come try some out in the Nelson's movie room!)

December - Night Out at Place TBD by Group to have fun and plan the next year

Bacon Ranch Cheese Ball:

1 (8 ounce) package cream cheese at room temp

1/2 (1/2 ounce) package hidden valley ranch dressing mix (dry)
1 cup cheddar cheese
5-6 pieces of crumbled bacon
1 tbsp. chopped green onion or chives (optional)
1 tbsp. Sour Cream (optional)

Mix all the ingredients together, then turn it out and shape  it into the carrot shape.

 

Carrot Shaped Veggie Pizzas (makes 8)
Ingredients:
a dusting of flour
1 tube Pillsbury Crescent Rolls (8 rolls)*
8 ounce tub Philadelphia Veggie Cream Cheese
1 1/2 cups finely chopped carrots
1/2 of a head of broccoli
1 tablespoon heavy whipping cream, whole milk, or egg white

Instructions:

 

Dust a cutting board with flour. Unroll the crescent rolls. Separate them at the perforations. Use a pizza wheel or knife to cut the crescent rolls into carrot shapes. Take the excess dough and cut it into three pieces**. Brush the top edge of the crescent roll carrot with cream, milk, or egg white. Press one end of each of the three excess dough pieces onto the top edge of the crescent roll carrot creating the green leafy part of the carrot.

**I would skip this part and just use the top edge of the carrot shape for the top. They fell and broke off.

So that the carrots don't stick to the parchment paper, sprinkle a light dusting of flour over the area that was brushed with the cream, milk, or egg white. Turn the carrots over and place on your lined baking sheet. Refrigerate for 15-20 minutes. Meanwhile pre-heat oven to 400 degrees.

Bake crescent roll carrots for 7-10 minutes until golden brown. Allow to cool completely. Equally divide the veggie cream cheese and spread it on top of each carrot. Sprinkle finely chopped carrots over the triangle part of the carrot then add broccoli to the top.

 

Your carrots are ready to serve. You can cover and keep in the refrigerator for up to two days. If you want some variety, use orange bell peppers in place of the carrots, and any green leafy vegetable in place of the broccoli.

No bake, Chocolate Peanut Butter Bars

Ingredients

• 3 cups corn flakes, crushed (note, I used lightly crushed Crispix as that's what I had on hand)
• 1 cup crunchy peanut butter (I used natural peanut butter)
• 1/2 cup sugar
• 1/2 cup white corn syrup
• 6 ounces chocolate chips

Directions

1. Heat peanut butter, sugar and corn syrup over low heat to melt. Stir in cereal.
2. Pat into a 8x8 lightly greased pan. (I line my pan with foil and then lightly spray it. When it is time to cut them, the foil lifts right out.).
3. Melt chocolate chips over low heat or in the microwave and spread over top. Cool until firm.

Donut Muffins

Donut Muffins

INGREDIENTS:

1/2 cup white sugar 1/4 cup margarine, melted 3/4 teaspoon ground nutmeg 1/2 cup milk 1 teaspoon baking powder

1 cup all-purpose flour   1/4 cup margarine, melted 1/2 cup white sugar 1 teaspoon ground cinnamon

DIRECTIONS:

1.	Preheat oven to 375 degrees F (190 degrees C). Grease 24 mini-muffin cups.
2.	Mix 1/2 cup sugar, 1/4 cup margarine, and nutmeg in a large bowl. Stir in the milk, then mix in the baking powder and flour until just combined. Fill the prepared mini muffin cups about half full.
3.	Bake in the preheated oven until the tops are lightly golden, 15 to 20 minutes.
4.	While muffins are baking, place 1/4 cup of melted margarine in a bowl. In a separate bowl, mix together 1/2 cup of sugar with the cinnamon. Remove muffins from their cups, dip each muffin in the melted margarine, and roll in the sugar-cinnamon mixture. Let cool and serve. Note: My pan only made 20 muffins.

Cranberry Blue Cheese Appetizers

1 Pillsbury® refrigerated pie crust (from a box)
1 container (8 oz) chive and onion cream cheese spread
1 egg
Salt and freshly ground black pepper
1/2 cup crumbled blue cheese (2 oz)
1/3 cup whole berry cranberry sauce
1/4 cup coarsely chopped walnuts, if desired

1. Heat oven to 425°F. Spray 16 mini muffin cups with cooking spray. Unroll pie crust onto work surface. Using 2 1/2-inch round cutter, cut 16 rounds from crust. Place 1 crust round in each muffin cup, pressing down gently to form cup.
2. In medium bowl, beat cream cheese spread, salt, pepper and egg with electric mixer on medium speed until smooth. Divide mixture evenly among muffin cups, about 1 teaspoon each. Top each evenly with blue cheese.
3. Bake 11 to 13 minutes or until edges are light golden brown. Cool 5 minutes; remove cups from pan. Garnish each mini cheesecake with 1/2 teaspoon cranberry sauce and 1 walnut piece.

These mini cheesecakes can be served warm or cold. Store leftovers covered in the refrigerator. If you wish to serve them warm, they can be reheated in the microwave for about 30 seconds at a time until warm.