One of the reasons you haven't heard from me lately: I indulged my whim to sort of "cater" a couples' banquet at church. No, I don't know how my husband or family live with me either...It's been a crazy month of preparations.
Abby helped me stuff about 140 manicotti shells. (Then we decided one shell was a good serving size instead of two...)
Yum, this French baguette recipe from Cooks Illustrated magazine is soooo good!
The flourless 'decadent' chocolate cakes were delish! After chilling, they have almost the consistency of cheesecake. But it's just eggs, sugar, butter, and dark chocolate chips. With raspberry sauce and whipped cream... oh my.
The final day! Tim did all the chopping of spinach and artichokes for four batches of dip. Yes, he is my hero!
The Cowgirl sniffed her way through an entire red onion for the salads.
And the really chaotic final hour... which wasn't quite enough time to steam frozen green beans... Tim managed the food warmers and the beans for me!
Another one of my cheerful volunteers in the kitchen, ready to serve up some salad. :)
We expected up to 33 couples to attend - and were blessed to have 54 adults for a fun evening in a beautifully transformed fellowship hall with some good food and a sweet couple delivering a great message together on love and kisses.
The appetizer served was the following Hot Artichoke-Spinach Dip with pita chips (or Almond-Thins for my gf friends). So far it is the most-requested recipe from the evening. If you choose to make this, beware not to overindulge! :) You have been warned.
Hot Artichoke-Spinach
Dip
Combine in
saucepan, heating just until butter is melted and spinach is wilted:
¼ cup butter, melted
1 clove garlic, pressed
5-6 oz fresh spinach, chopped
Combine thoroughly
in mixing bowl with hand mixer (or use food processor):
8 oz cream cheese, softened
8 oz sour cream (cultured - Daisy Brand preferred)
Aprox ½ cup of shredded aged 4-cheese blend
(aged provolone, parmesan, asiago, romano – Shullsburg/Italia
Brand)
¼ tsp salt, optional
½ tsp garlic powder
½ tsp onion powder
Drain,
rinse, and finely chop one 14 oz can of artichoke hearts. Combine with all of the above.
Spoon into
buttered dish (6 -8 cup size) or dishes.
Top with shredded mozzarella (I use the 3-cheese blend by Stella
available at Sam’s – mozzarella, provolone, cheddar).
Bake about
30 min at 350 F.
Serve warm with
pita chips, tortilla chips, crackers, or toasted Italian bread.
Makes about
18 small servings.
Recipes for the chocolate cake, lemon pound cake, raspberry sauce, spinach-stuffed manicotti, and baguettes will be forthcoming... if or when I can...
