"NUTELLA COOL WHIP PIE" from DELISH - served by TAMI

NUTELLA COOL WHIP PIE

Recipe can also be found HERE

INGREDIENTS:

1 shortbread crush
8 oz. cream cheese, softened
1/4 c. powdered sugar
1 c. Nutella, plus more for garnish
12 oz. Cool Whip, divided
8 Ferrero Rocher chocolates, finely chopped, divided

DIRECTIONS:

In a large bowl, beat cream cheese, powdered sugar, and Nutella until light and fluffy. Fold in 8 oz (one container) Cool Whip until fully combined. Add six chopped Ferrero Rocher chocolates and mix to incorporate.

Fill the pie crust with mixture and smooth tope. Freeze for 1 hour to set.

To serve, top with reamining Cool Whip.  Drizzle with Nutella, then sprinkle over remaining chopped Ferrero Rocher chocolates.

"STRAWBERRY CHEESECAKE SALAD" from DELISH - served by TAMI

STRAWBERRY CHEESECAKE SALAD by DELISH

Recipe can also be found by clicking HERE

Ingredients:

16 oz cream cheese, softened
1 C. powdered sugar
2 tsp. pure vanilla extract
16 oz. Cool Whip
16 oz. strawberries, sliced
12 oz. raspberries
2 ripe bananas, sliced
3 TBS crushed graham crackers

Directions:

In a large bowl using a hand mixer, beat together cream cheese, powdered sugar, and vanilla until light and fluffy. Beat in Cool Whip until combined.

Fold in strawberries, bananas, and raspberries. Transfer to serving bowl and sprinkle top with graham crumbs.

BUNKO MENU IDEA

Served by Elizabeth in July - and it was SOOO YUMMY!!!

Chicken Crepes with gravy
Mixed greens salad with various dressings
Hot rolls

Strawberry lemonade

Cupcakes and icecream

"CHICKEN CREPES" served by Elizabeth

INGREDIENTS:

2 cups cooked chicken, cut in pieces
1/2 cup shredded cheese
1 15-ounce can pineappe tidbits, drained (reserve 1/2 cup juice)
1/2 cup chopped almonds
1 can (10 ounces) Cream of Chicken soup
1/2 cup pineapple juice from tidbit can
1/2 teaspoon thyme
1/2 teaspoon lemon pepper 

Chicken glaze (recipe below)
12 crepes (recipe below)

Preheat oven to 200 degrees F. Mix chicken, cheese, pineapple, and almonds with chicken soup and pineapple juice. Add thyme and lemon pepper and mix ingredients together thoroughly. Place 1/4 cup mixture in center of each crepe and roll. Place crepes with seam side down in oiled baking pan. Cover with aluminum foil, and heat in oven for 30 minutes. When read to serve, arrange two crepes for each serving. Spoon glaze over crepes.  Makes 6 servings.

CHICKEN  GLAZE:
4 TBS butter
4 TBS flour
3 CUPS chicken stock
1/2 teaspoon basil
1/2 teaspoon rosemary
1/2 teaspoon rubbed sage

Melt butter in a heavy saucepan. Add flour and stir into paste. Add chicken stock and seasonings. Cook until thickened.


CREPES
3 eggs
1/2 cup milk
1/2 cup water
3 TBS butter, melted plus butter for pan
3/4 cup flour
1/2 tsp salt

Combine all ingredients in blender container; blend about 1 minute. Scrape down sides with rubber spatula, and blend about 30 seconds more. Refrigerate for 1 hour. 

To cook, heat omelet, crepe, or regular frying on on medium-high heat just hot enough to sizzle a drop of water. Brush lightly with melted butter. For each crepe, pour in just enough batter to cover bottom of pan, tipping and tilting pan to move batter quickly over bottom. If crepe has holes, add a drop or two of batter to patch. Cook til light brown on bottom and dry on top. Remove from pan and stack on plate. Makes 12 crepes.

BUNKO MENU IDEA

Here is the menu of what we enjoyed at Tammy's last night:

SALAD BAR with lots of yummy stuff that included:
- torn green lettuce  
- ham chunks
- chicken chunks
- steak chunks
- cheese
- tomatoes
-cucumbers
- carrots
- fresh mango
- several crouton and other topping choices
- multiple dressing choices
- whole wheat tortilla's (so you could make a wrap if desired)
There were lots more yummy things but I can't remember what they were!

CHEESE, POTATO, and BROCCOLI SOUP 

CROISSANTS AND ROLLS

FRUIT PIES and BROWNIES served with ice-cream

BUNKO MENU IDEA

I'm working to get Tammy's soup recipes, but in the meantime I wanted to post the menu of the meal we had at BUNKO last week.
I've decided to start posting our BUNKO menu's (even if I don't have the recipes for each item) to hopefully aid others on the internet searching for ideas to feed their dear friends.

MARCH BUNKO MENU

Choice of soups (clam chowder or chicken noodle)
Large bread bowls
Green salad with dressing and toppings

Dessert: Yellow cake with Pudding frosting
Assorted sodas

Table candy: Easter candy mix

"PUMPKIN CHIPOTLE PASTA SAUCE" served by TAMI

INGREDIENTS:

1 TBS unsalted butter
3 TBS minced sweet onion
1 clove garlic, minced
1 cup chicken broth
1 cup pumpkin puree
2 chipotle peppers in adobo sauce, chopped
1/3 cup low-fat milk
1 tsp ground sage
3/4 tsp salt
1/4 tsp ground coriander
1 pinch ground cinnamon
1 pinch ground nutmeg

DIRECTIONS:

Melt butter in a saucepan over medium heat, and cook and stir the onion and garlic until the onion is translucent, about 3 minutes.
Whisk in the chicken broth, and bring to a boil; whisk in the pumpkin puree, chipolte peppers and their sauce, milk, sage, coriander, cinnamon, and nutmeg. Allow the sauce to come to a simmer, then lower heat and hold at a simmer until serving time.

Makes 4 servings.

NOTE:
Tami said she made the sauce the night before and then reheated and held in her crock-pot.
She served this over bow-tie pasta with fresh cilantro for garnish and added tender shredded chicken as an option.