September 2011 Our 2nd Year Kick Off!

We are back!   Eat-n-Greet is now starting its second year at St. Hilary, Linda and Kelley have planned out the dates of Eat-n-Greet for through May of 2012  (Eat-n-Greet runs September through May, taking a summer hiatus).

We would also like to take this time to say THANK YOU to all the volunteers who have helped this ministry in the past; we would NOT be able to do it without you.   We are ALWAYS seeking people to help us out on our monthly cooking adventures--and no cooking experience is needed!

This month of September, our theme was Tailgating since it is well into the football season.  All of the appetizers prepared are perfect for your own tailgating events!

Blitz Brownies

We made these brownies by using our favorite mix (Kelley prefers the Double Chocolate Ghirardelli Brownie Mix) and adding a few adjustments to the brownie batter.

Mix the brownies using the required ingredients on the back of the box for the fudge type (not the cake like brownies).

To the batter, add 1 teaspoon of instant coffee OR cinnamon OR if you are daring 1/2 teaspoon of ground cayenne pepper. 

Bake as directed.  Cool and using a football shaped cookie cutter (or shaping a round cutter into a football shape) cut the brownies.

Take a 1/2 cup to 3/4 of white prepared frosting and place into a zip top bag, squeezing all the air out of the bag and pushing the icing to one corner.   Snip a small hole in the corner of the bag, and pipe one straight line and several cross lines for the lacing on the football.   Plate and watch them be devoured!

Wings

The wings that were served at this Eat-n-Greet were all purchased from Sam's Club.  We had a Rotisserie,  Hot Wing and Barbeque flavors.  

Buffalo Chicken Dip/Spread

2 large cans of white meat chunk chicken (or two cups of diced leftover chicken)

1 - 8 oz. package of cream cheese, softened

3/4 cups of Franks Red Hot Sauce (Kelley has used several brands of hot sauce, Franks is the best flavor for this recipe)

1/2 cup creamy ranch dressing

Place chicken and hot sauce in skillet and warm through (chicken is already cooked).   Add softened cream cheese and stir until melted and incorporated.   Add the ranch dressing and stir.  Remove from heat.

Serve hot with Frito's Scoops, tortilla chips, pita chips or assorted crackers.

This stuff is so very good that you will always be making a double batch!   Refrigerate leftovers (if any!) and reheat.

Steak Sliders

1 1/2 cups balsamic vinegar

1 lb deli beef roast

½ tsp each granulated garlic, chili powder and dry mustard

½ tsp each dried thyme, basil, kosher salt and fresh cracked black pepper

½ tsp each white pepper and cayenne

4 TB Olive oil, divided

1 cup sweet onion, quartered and thinly sliced

1 cup red bell pepper, cut in julienne strips.  1 inch long

1/2 cup-each  yellow bell peppers, and Anaheim chili cut into julienne strips   1 “ long

1 TB  garlic, minced

1 ½ Tabs balsamic vinegar

2 tsp Worchestershire sauce 1 pkg (8oz) Kraft Deli Delux

Process Jalapeno American Cheese Slices

Ritz Crackers

 

In a small pan bring 1 ½ cup balsamic vinegar to a boil, then simmer gently over low heat 40 minutes until reduced to 1/3 cup.

Cut the meat into short thin slices.. In a large bowl, combine dry spices. Add steak pieces; toss to evenly coat. Set aside.

In a large nonstick skillet, heat 2Tabp of the olive oil over medium-high heat. Add the onions, bell peppers and Anaheim chili and sauce 4-5 minutes, stirring occasionally. Add garlic and cool 1=2 minuets. Remove to a plate. Heat remaining oil in same skillet. Add beef and cook 2 minutes until done; stirring frequently. Add the 1 ½ Table. Balsamic vinegar and the Worcestershire sauce; stir to combine. Add the vegetables and cool until heated through. Drain excess liquid

Preheat oven to 350 degrees. Cut each cheese slice into eight pieces. Place 1 piece on each of 48 crackers, then top with approximately 1 Tabl of the steak mixture. Place on a foil lined baking sheet. Bake for 5 minutes, or until cheese melts. Place on Serving Plate and drizzle with balsamic reduction. Top each with a second cracker.

Tailgate Party Punch

2 large boxes of Jell-O Fruit flavored gelatin (your favorite choice) we used Orange

1 - 46 oz. can of Pineapple Juice

2 - 2 liter bottles of Ginger Ale  

4 cups of hot water

In a large punchbowl, dissolve the gelatin in the hot water.   Add the pineapple juice.   Pour in all the gingerale right before you are ready to serve.