photo credit to Cathie Filian
http://cathiefilian.blogspot.com/2008/10/bow-wow-wow-finally-here.html
be sure to visit her crafting blog!
http://cathiefilian.blogspot.com/2008/10/bow-wow-wow-finally-here.html
be sure to visit her crafting blog!
Listed below are recipes from the Social Butterflies that was served at our past events,
or from our SB members "family" recipe files that they would like to share.
If you have a recipe that is a tradition in your family,
and you have served it at a certain time of year to your family or friends,
and would like to share it with your SB sisters; then email it to your
Queen Mum or Vice Queen Pam
and we will be sure to get it listed on this page.
~~~SEND YOUR RECIPES IN!!~~~~
or from our SB members "family" recipe files that they would like to share.
If you have a recipe that is a tradition in your family,
and you have served it at a certain time of year to your family or friends,
and would like to share it with your SB sisters; then email it to your
Queen Mum or Vice Queen Pam
and we will be sure to get it listed on this page.
~~~SEND YOUR RECIPES IN!!~~~~
Friendship Recipe
Friends Make the Best Collectables Take a generous helping of the RED HAT SPIRIT Add in 2 measures of PURPLE PASSION, With a heaping portion of LAUGHTER, Stir together with a spoon of HATTITUDE, Add a dash of ZANNINESS, Sprinkle on CARING AND SHARING, Place in the gloved hands of RED HATTED SISTERS, Bake in an unbreakable DISH OF FRIENDSHIP, At a warm and inviting RED HAT GATHERING, Garnish with KAZOOS, FEATHERS, AND BUBBLES, Enjoy unlimited servings! Red Hat Friendship Recipe
Take a generous helping of Red Hat spirit.
· Add in 2 measures of Purple Passion. · Mix with a heaping portion of Laughter. · Stir together with a spoon of Hattitude. · Add a zesty dish of Zanniness. · Sprinkle on Caring and Sharing. · Place it all in the gloved hands of Red and Pink Hatted Sisters. · Bake in an unbreakable dish of Friendship in a warm and inviting Red Hat Gathering. · Garnish with Kazoos and Feathers. Enjoy! Unlimited servings. Roasting Tips
Roasting is a great way of cooking especially if your busy, minimal effort and a lot of flavor. Bone-in or tougher cuts of meat require a lower temperature and slower cooking time where tender cuts of meat are better cooked much hotter and quicker. Using a tougher cut of meat can save you a ton of money also, and just because they are not the best cut don’t be fooled that it won’t be tender with roasting. You need a good roasting pan to start with and this is something you will have for years to come so don’t buy something cheap because you get what you pay for. I personally have a ceramic roasting pan and I love it, for me it seems to keep more of the juices in and the temperature of the pan even, but this is my preference you use what you like. One of my favorite tricks to a roast is adding a packet of Lipton Onion Sour Mix and water, this will give your meat a little added flavor. I will cook my meat for several hours before adding any of my veggies to the pot, that way my meat is tender and my veggies are not falling apart or turning to mush. I don’t like a rack in my roasting pan because I prefer my meat sitting right in the juices rather than above them. I love to roast veggies too and the ones with alot of natural sugars such as potatoes make a great caramelization of their own. Adding your other veggies do after the starchier ones because they will intensify in taste as they cook. When I do potatoes I cut them in chucks not too big and toss in a bowl with Italian Dressing and pour on my pan, after a while these are crispy and delicious. Make sure you add seasonings when cooking that is what makes alot of our dishes we eat tasty, so explore with spices and find what you like. You don’t have to follow a recipe to the T, just go with what you want. Make sure if your using delicate herbs you put those on toward the end of the cooking process as to not burn them. Lastly, always allow your meat to rest for several minutes before cutting and this goes for your meat off the grill as well. The times spent resting lets the juices redistribute in your meat keeping that flavor locked in. So get roasting and enjoy. CHOCOLATE STRATA
from Loralei [2011 Turkey Party]
1. Mix together and line the bottom of a 9x13-inch baking pan: 1/2 cup melted butter or margarine 1 cup flour 1 cup chopped pecans Bake at 350* for 20 minutes; cool. 2. Mix together and spread over cooled crust: 1 (8 ounce) package cream cheese, softened 1 cup powdered sugar 3. Combine and beat for 2 minutes; spread over cream cheese layer: 1 small box instant vanilla pudding 1 small box instant chocolate pudding 2-1/2 cups milk 1 teaspoon vanilla 4. Spread over the pudding layer: 1 (12 ounce) container Cool-Whip, thawed 5. Top with shaved chocolate, maraschino cherries and chopped pecans. 6. Chill 3-4 hours. Yummy...served at our "Turkey Bowling" party, 2011, thank you Loralei _____________________________ Anti Aging Foods[source womensfitness.net]
White Chicken Enchiladas
Submitted by Dianne Anderson of WSB *These are seriously so so good* 10 soft Tortilla’s – either flour or corn 2 cups cooked, shredded chicken 2 cups shredded Monterey Jack cheese ( I like the Kraft Tex Mex) 3 Tbsp. butter 3 Tbsp. flour 2 cups chicken broth 1 cup sour cream (I use Greek yogurt) 1 (4 oz) can diced green chilies
Breakfast / Brunch Casserole
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APPLE CAKE
by Carole H [2011 Christmas party]
3 eggs ¼ t. salt 2 C sugar 1 C oil 2 C flour ½ C walnuts ( I slightly toast) 2 t. cinnamon 3-4 apples diced ( green, medium 1 t. baking soda sized) Mix all ingredients together, add 3-4 apples. Batter will be thick. Bake 350 degree for 45 minutes in lightly greased 9 x 13 pan … while cooling and after DO NOT COVER SEALED – or be sure air can flow around it otherwise it gets damp !! Yum Yum.....served at our "Christmas Party" 2011, thank you Carole Other RecipesFor a wonderful southern recipe: "Fried Green Tomatoes"http://sweetmamapam.tripod.com/greentomatoes.html " Chicken & Dumplings" http://sweetmamapam.tripod.com/dumplins.html Red Hat Pajama Party Breakfast BakeGood served with sliced spiced apples
Ingredients:
Makes 12-15 servings From The Red Hat Society: Rhonda Graves, Princess of Nonsense Red Hot Hatters of Mid-Mississippi, Ridgeland, Mississippi, Liselle Vintage Caramels
Liselle Vintage Caramels is sold at the Sugar Plum Festival (It is a seasonal treat so make sure to buy the “Dark Chocolate Coconut” Approximately $10 [comes highly recommended by Q Cathy of Ruby Rail Cruisers
Nutella CrepesNutella is a chocolate hazelnut spread that you can have on toast. But this little dessert is another recomendation from Q Cathy of RRC and she tells how to make it. REally simple but yummy!
Take the nutella and melt it and put inside the a thin crepe sprinkle it with powered sugar, peanuts or walnuts or sliced almonds and drip chocolate syrup for garnish. Maybe add a dab of whipped cream. Yummy!!!!! Waldorf Salad
by Janet Balstad [2012 Christmas party]
1/2 cup chopped walnuts, lightly oven toasted 1/2 cup celery, thinly sliced 1/2 cup red seedless grapes, sliced 1 sweet apple, cored and chopped 3 Tbsp mayonnaise 1 Tbsp lemon juice Salt Pepper In a medium sized bowl, whisk together the mayonnaise and the lemon juice. Add 1/2 teaspoon of salt, 1/4 teaspoon of fresh ground pepper. Mix in the apple, celery, grapes, and walnuts. Yield: Serves 2. Variants include the replacement of 1/4 cup raisins for the 1/2 cup grapes or plain yogurt for the mayonnaise. Additional variants include cubed breast of chicken or craisins (so good for a light supper in summer). Serve on a bed of lettuce for a stand alone salad. CornBake
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