DO NOTHING CAKE - served by Shari

DO NOTHING CAKE - served by Shari

INGREDIENTS:

Cake:
2 cups sugar
2 cups flour
2 eggs
1 tsp baking soda
1 tsp vanilla
16 ounces crushed pineapple, undrained

Icing:
1/2 cup butter
1 cup sugar
3/4 cup evaporated milk
1 cup shredded coconut
1 cup nuts (walnuts or pecans)
1 tsp vanilla
Cool whip or Ready-Whip

DIRECTIONS:
Place cake ingredients in a bowl and mix with a spoon.
Pour batter into a 13x9 inch cake pan
Bake at 350 degrees for 35-40 minutes.

For icing: Mix butter, sugar, and evaporated milk together in saucepan. Cook over medium heating until a little thickened (five minutes at the most)
Remove from heat and add coconut, nuts, and vanilla.

Pour over hot cake.

Serve with whipped cream/

ROASTED RATATOUILLE WITH HONEY POLENTA by Shari

ROASTED RATATOUILLE WITH HONEY POLENTA by Shari

ROASTED RATATOUILLE

Ingredients:
1 medium eggplant, diced
2 small zucchini, diced
4 plum tomatoes, chopped
1 large red onion, chopped
1 cubanelle chili pepper, seeded and chopped
1 red bell pepper, seeded and chopped
3 cloves garlic,crushed
Thyme to taste
Rosemary to taste
Extra Virgin Olive Oil (evoo)
Salt and Pepper

Directions:
Preheat oven to 450 degrees. Place chopped vegetables and herbs onto a rimmed baking sheet. Drizzle with enough evoo to coat. Season with salt and pepper.
Roast just until tender, about 18-22 minutes.

HONEY POLENTA

Ingredients:
1 1/2 cup milk
1 1/2 cup chicken stock
1 cup polenta
1/2 cup grated parmigiana-reggiano
2 TBS Honey
2 TBS Butter

Directions:
In a large saucepan heat milk and stock. Whisk in polenta and cook, stirring until creamy and thick. Turn off heat and stir in cheese, honey, and butter.  Season with salt and pepper.

Serve the ratatouille on a bed of the polenta.

"HULI HULI CHICKEN" by Shari

"HULI HULI CHICKEN" served by Shari

Ingredients:
4 lbs boneless skinless chicken thighs or breasts.
1 Cup Pineapple juice
1/2 cup soy sauce
1/2 cup brown sugar
1/3 cup ketchup
1/4 cup chicken broth
2 tsp fresh grated ginger
1 1/2 tsp minced garlic
Chicken thighs or chicken breasts

Combine ingredients.

Use 1/2 of the mixture over chicken as a marinade.
Use the rest to baste chicken and pineapples as they are grilled.

Grill marinated thighs six minutes per side or breasts about four minutes per side. Brush with reserved marinade as you grill.

Be careful not to cross-contaminate with grilled pineapple.
Use a separate bowl of sauce to brush chicken and pineapple.

BUNKO MENU IDEA

Served by Shari in February 2018

This Hawaiian themed meal was so fun for a cold wintry night. And the food. OH MY... THE FOOD.  So good!

MENU: 
* indicates recipe is posted on this site

Green chop salad with Caesar dressing and wonton topping
Roasted Ratatouille with Honey Polenta*
Fresh pineapple slices
Huli Huli Chicken*
Do Nothing Cake*

BUNKO MENU IDEA

Served by Sue in January 2018:

MENU: 
Hot Spinach Artichoke Dip with chips

Tomato Basil Soup

Focaccia cheese bread

Chef Salad with ham, turkey, baby corn, carrots, fresh peppers, onions, cheese, beets, etc etc. 

Brownies with ice-cream and a choice of sauces plus whipped cream and a cherry!

"PIONEER WOMAN HOT FUDGE SAUCE" - served by Sonja

PIONEER WOMAN HOT FUDGE SAUCE

http://thepioneerwoman.com/cooking/hot-fudge-sauce/

INGREDIENTS:

1 Cup Unsweetened Cocoa Powder

1 Cup Sugar

1 Cup Heavy Cream

1 stick Salted Butter, cut into pieces

3 teaspoons vanilla

INSTRUCTIONS:

In a medium saucepan, gently whisk together the cocoa powder and sugar. Whisk in the cream, then turn the heat to medium and whisk it as it warms up. When the mixture starts to heat up, add the butter and stir it in to melt. Then when the mixture is nice and hot, add the vanilla and stir it to combine. Let the sauce cool in the pan for 5 minutes, then transfer it to a mason jar. Store it in the fridge (it will become solid as it cools).

To serve, scoop out the amount you need and place it in a microwave-safe bowl. Heat it for 20 seconds, then stir and heat for another 10 or until the sauce is warm.

"CROCK POT BROWN SUGAR BALSAMIC GLAZED PORK TENDERLOIN" - served by Sonja

CROCK POT BROWN SUGAR BALSAMIC GLAZED PORK TENDERLOIN



SERVES SIX

INGREDIENTS:

1 tsp ground sage
1/2 tsp salt
1/4 tsp pepper
1 clove garlic, crushed
1/2 cup water
2 pounds pork tenderloin
1/2 cup brown sugar
1 tablespoon cornstarch
1/4 cup balsamic vinegar
1/2 cup water
2 tablespoons soy sauce

DIRECTIONS:

Mix together the seasonings: sage, salt, peppr, and garlic.  Rub over the tenderloin.

Place 1/2 cup water in the slow cooker, followed by tenderloin. Cook on low 6-8 hours.

One hour before the roast is finished, mix together the ingredients for the glaze in a small saucepan: brown sugar, cornstarch, balsamic vinegar, and soy sauce.

Heat over medium and stir until mixture thickens, about 4 minutes.

Brush roast with glaze 2 or 3 times during the last hour of cooking. For a more caramelized crust, remove tenderloin from crock pot and place on aluminum line sheet pan, glaze, and set under broiler for 1-2 minutes, until bubbly and caramelized. Repeat 2-3 more time until desired crust is achieved.

Serve with remaining glaze on the side.

"HASSELBACK POTATOES" - served by Sonja

HASSELBACK POTATOES


INGREDIENTS:
4 (8 ounce) baking potatoes
2 tablespoons butter, melted
salt and pepper to taste
2 tablespoons grated fresh romano cheese
1 tablespoon seasoned dry bread crumbs

DIRECTIONS:
Preheat the oven to 425 degrees F

Peel the potatoes (optional)

Place a potato between the handles of 2 wooden spoons or 2 chopsticks. Slice the potato into thin slices, leaving 1/4 inch at the bottom unsliced; the spoon handles will prevent you from slicing the potato all the way through. Repeat with the remaining potatoes.  Place them in a bowl of cold water to prevent browning.

Put the potatoes cut side up on a baking sheet and brush on half of the butter, then season with salt and pepper.

Bake for 35-40 minutes in the preheated oven. 

Remove from the oven, and drizzle with remaining butter, making sure to get between all the slices.

Sprinkle Romano cheese and breadcrumbs onto the tops of the potatoes, and season with a little more salt and pepper.

Return to the oven and bake an additional 20 minutes, or until nicely browned.

BUNKO MENU IDEA

Served by Sonja in November 2017:

MENU: 
* indicates recipe is posted on this site

Crock pot Brown Sugar Balsamic Glazed Pork Tenderloin*
Hasselback Potatoes*
Green Beans
Beehive Rolls
Cran-Raisen Salad with Red Onion Vinaigrette
Brownies with Peppermint Icecream and Hot Fudge Sauce*

*Recipe added to this site