Thursday, December 16, 2010

December 2010 Eat-n-Greet Menu and Recipes

December 2010

This month, it was all things "merry" for the Eat-n-Greet at St. Hilary.  We are excited that this new ministry is so well received---the food was gone in record time and everyone raved over the recipes.


December  2010 Menu
Roast Beef,  Arugula and Blue Cheese Toppers
Basil-Roasted Red Pepper Spread (with crackers)
Water Chestnuts with Bacon (and a sweet sauce)
Black Forest Brownies
Sparkling Cranberry Punch

Roast Beef, Arugula and Blue Cheese Toppers

12 Triscuit Rosemary & Olive Oil Crackers
12 baby arugula leaves
3 thin slices of deli roast beef
1 tablespoon Blue Cheese dressing
3 green grapes (halved)
3 cherry tomatoes (halved)


(this recipe above makes 12 appetizers)


Top crackers with arugula and roast beef. Drizzle with the blue cheese dressing and top with either a cherry tomato or grape half.



Basil-Roasted Red Pepper Spread
1/4 cup drained roasted red peppers, sliced into strips
5 pitted black olives, halved
1 tub (12 oz) cream cheese spread (room temp)
1/4 cup lightly packed FRESH basil (only use fresh for the best results)
1 garlic clove, finely minced (use FRESH)
2 tablespoons of sliced almonds, toasted
RITZ or other favorite assorted crackers


(this recipe makes 1-1/2 cups of spread)


Mix cream cheese, basil, and garlic in a bowl. Spread a nice rounded teaspoon on each cracker, top with olive half, strip of red pepper and an almond.


*****using FRESH basil and mincing the garlic yourself is the key to the great taste.  This alone is an excellent cracker spread, and is also delicious spread on bread (use in place of mayo) for a vegetable sandwich, and can be used as a bagel spread.

Water Chestnuts with Bacon (and a sweet sauce)


1 can of WHOLE water chestnuts
1-1/2 pounds of sliced bacon


(for the sauce, whisk all of these together)
1/2 cup brown sugar
1/4 cup of mayonnaise (do not use Miracle whip)
1/2 cup chili sauce


Cut the bacon strips in half, lay on a foil lined cookie sheet and bake at 400 degrees until the bacon starts to turn slightly golden--DO NOT COOK TOO LONG!  The bacon strips will still need to be pliable to work with, you will finish cooking the bacon to crispy in the second baking!


Wrap each chestnut with one of the half sliced of par-cooked bacon, and secure with a wood toothpick. Dip into the sauce and lay back on the cookie sheet (drain excess bacon fat off the foil).   Bake for 5-7 minutes, to allow the sauce to become a glaze on the bacon wrapped chestnuts.  Serve either hot or room temp.  Makes approx. 30

Black Forest Brownies (with a Christmas coloring!)
(these are ooey-gooey, decadent brownies, so cut them small!)


1 box of your favorite brownie mix
4 cups of mini marshmallows
20 maraschino cherries, drained & chopped-1/2 cup
1 cup Candy coating, either chocolate, or to get that Christmas color effect, red and green (Merkins or Wilton melting candy chocolate)

Bake brownies as directed on box for the "fudgey" recipe.  Immediately from the oven spread the marshmallows over the top of the baked brownies, and place back into the oven and allow the marshmallows to puff and turn a light golden brown.  Remove from oven and cool.

When cooled, place 1 cup of the candy coating into a ziptop freezer bag and heat in microwave in 30 second increments until melted and smooth (this will be hot so handle carefully)  Remove from microwave and knead the melted candy coating in the bag.  Snip off one corner of the bag and drizzle the coating over the pan of brownies.

You can do multi colors like we did, just repeat melting for the second color.   Allow the brownies to cool down completely and cut.  Brownies will be sticky because of the marshmallows, we found that spraying a large knife with butter spray, and cutting straight down (rather than sawing back and forth) really helped minimize the mess!


Sparkling Cranberry Punch
(by popular request, we did this punch again!)


2 qts cranberry cocktail, chilled
1 qt sparkling water (unflavored and unsweetend seltzer water), chilled
1 can (6oz) frozen pink lemonade concentrate thawed

In a large bowl, combine cranberry cocktail and lemonade concentrate. Stir in sparkling water. Serve Immediately.
25 Servings (about ½ cup each)

November 2010 Eat-n-Greet Menu and Recipes

November 2010

This month, we focused on family traditions and the harvest season for the Eat-n-Greet at St. Hilary.



November  2010 Menu
Berry & Smoked Turkey Pinwheels
Pumpkin Dip

Sparkling Cranberry Punch

The food and fellowship was a smashing success!

Berry-n-Smoked Turkey Pinwheels




1 (8 oz.) package cream cheese
1 cup Mexican cheese blend (shredded)
1/4 pound thinly sliced smoked turkey, chopped
2 tablespoons chopped dried cranberries (we used Craisins)
2 tablespoons of pimiento stuffed olives
2 tablespoons of your favorite salsa
3/4 teaspoon chili powder
4 flour tortillas (10 inch size)



In a small bowl, beat the cream cheese until smooth, (it helps if the cream cheese is room temp). Stir in Mexican cheese blend, turkey, cranberries, olives, salsa, and chili powder.

Spread 1/4 of the mixture on each of the tortillas, roll up tightly.  Wrap in plastic wrap and refrigerate for 2 hours or until firm.

Unwrap the plastic wrap, and cut into 1" thick slices. You can serve cold at this point, OR place 1" apart on a lightly sprayed cookie sheet and bake at 400 degrees for 5-7 minutes until heated through.

Sparkling Cranberry Punch

2 qts cranberry cocktail, chilled
1 qt sparkling water (unflavored and unsweetend seltzer water), chilled
1 can (6oz) frozen pink lemonade concentrate thawed

In a large bowl, combine cranberry cocktail and lemonade concentrate. Stir in sparkling water. Serve Immediately.
25 Servings (about ½ cup each)








Pumpkin Dip
(This is one of Kelley's favorites every Fall!)



1 small box of Jell-O Pumpkin Spice Pudding Mix
3 (8 oz.) packages of cream cheese, softened

Allow the cream cheese to come to room temperature, or slightly soften in microwave.   Mix box of pudding into the cream cheese, stirring until all is blended. Serve with assorted cookies.

This makes a great dollop for the tops of vanilla wafers, gingersnaps and other spicy cookies.  Also great spread between graham crackers and it makes a great bagel spread.