Pumpkin Better Than Sex Cake

Pumpkin Better Than Sex Cake (shared by Courtney)

Ingredients:
1 box yellow cake mix
1- 15 oz. can pumpkin puree
1- 14 oz. can sweetened condensed milk
1- 8 oz. tub cool whip
About 1/2 bag of heath candy bits
Caramel Sundae Sauce

Directions:
1. In a large bowl, mix together the cake mix and pumpkin puree until a smooth batter forms.
2. Pour batter into a greased 9x13 inch baking dish. Bake at 350 for about 23-28 minutes.
3. Remove cake from the oven and let cool for about 10 minutes.
4. Using the end of a wooden spoon to poke holes all over the top of the cake.
5. Pour sweetened condensed milk over cake.
6. Refrigerate for about 30 minutes.
7. Remove from refrigerator and spread cool whip over top of cake.
8. Sprinkle with heath bits and drizzle with caramel.
9. Refrigerate for 3-4 hour or overnight.

ENJOY!!

Molly's Persimmon Salad

Molly's Persimmon Salad 

(shared by Molly)

Mixed greens

Sliced avocado

Chopped candied walnuts

Sliced fuju persimmons

Fresh raw corn, cut off the cob

Tessemae's all natural balsamic dressing

YUM!!

Pumpkin Spice Latte

Pumpkin Spice Latte (shared by Zoe) Makes 2 servings 2 cups milk (I used vanilla soy for book club, but use whatever is your favorite) 3 tablespoons canned pumpkin 2 tablespoons sugar 1 tablespoon vanilla extract 1/2 teaspoon pumpkin pie spice (if you don't have this in your spice rack, make your own by using equal parts cinnamon, nutmeg, allspice, and ground ginger) 1 cup of strong brewed coffee Whipped cream (optional) In a saucepan whisk together milk, pumpkin and sugar and cook on medium heat, stirring, until steaming. Remove from heat, whisk in vanilla and spice. Pour into a large mug or two mugs. Add the coffee on top. Top with whipped cream, if desired, and sprinkle pumpkin pie spice, nutmeg, or cinnamon on top.

Grandma Barbara's Chocolate Chip Cookies

Note from Zoe: This is my very favorite chocolate chip cookie recipe, which came from Joel’s Mom.  The cookies come out slightly perky instead of flat, perhaps because of the dry pudding powder that goes in the mix.

Grandma Barbara’s Chocolate Chip Cookies

1 cup butter

½ cup sugar

¾ cup brown sugar

One packet Jello instant vanilla pudding powder (either size is fine, 3.5 oz or 5 oz)

1 tsp. baking soda

1 tsp. vanilla

2 eggs

2 ½ cups flour

2 cups chocolate chips

Beat together BUTTER, SUGAR, BROWN SUGAR, DRY PUDDING MIX, BAKING SODA, and VANILLA.  Beat in EGGS.  Add FLOUR and stir together.  Stir in CHOCOLATE CHIPS.  Drop by teaspoonful on ungreased cookie sheet.  Bake 8 minutes at 375 degrees. Remove promptly from cookie sheet and cool on wire rack or wax paper.  Store at room temperature in an airtight container.

Fun Variations:

Try butterscotch chocolate chips, or your favorite holiday M&M’s.

Or try chocolate pudding (instead of vanilla pudding) and white chocolate chips.

Feta Dill Dip

FETA DILL DIP- shared by Lara

Ingredients:
1 cup non-fat Greek yogurt
1/2 cup flat-leaf parsley
2 tsp white-wine vinegar
4 oz. crumbled feta, divided
1 cup fresh dill
Freshly ground black pepper (optional)

Directions:
In a food processor, place yogurt, parsley, vinegar and all but 1 tsp feta and 1 tsp dill.  Blend until smooth.  Transfer to a bowl; top with remaining feta and dill and, if desired, pepper.  Serve with whole grain pita chips.

ENJOY!

Lettuce Wraps

Lettuce Wraps- shared by Susan 

Ingredients:Ground turkey or chicken
Water chestnuts, drained and chopped
Green onions, chopped
Roasted peanuts, chopped
Carrots, diced (I buy the bag of slivered carrots from Trader Joe's, then dice those)

Iceberg lettuce or romaine lettuce leaves

2 Tbsp cooking oil
1 pkg Lee Kum Kee (Panda Brand) Sauce for Lettuce Wraps (in the asian food aisle at the grocery store)

Directions:
Heat oil over high heat in large frying pan or wok.
Add chicken or turkey and stir fry until browned. 
Add all vegetables, stir fry another 2 minutes
Add 3/4 pouch sauce. Bring to a simmer. Add peanuts. 

Save some sauce for drizzling into lettuce cups.

ENJOY!

Pizza Dip

PIZZA DIP- Another great appetizer/dip shared by Courtney!

All ingredients from Trader Joes.

1 tub ricotta cheese
Fresh basal
Quattro Farmaggio shredded cheese blend
Pizza sauce
Pepperoni
5-6 cloves Garlic
Garlic salt and garlic pepper to taster. I like a lot of garlic :)
Boboli pizza crust cut to bite size pieces or what ever you like for dipping.

In a blender, food processor, or Vitamix finely chop garlic and basal and pepperoni. I used a one or two handfuls of basal. Then do the same with the pepperoni. I used several slices.
Mix basal, garlic and pepperoni with ricotta and spread over the bottom of a square dish.
Add the garlic salt and garlic pepper if needed.
Pour a layer of tomato sauce over top of the ricotta mixture.
Top sauce with Quattro Farmaggio cheese, as much as you like.
Top the cheese with whole slices of pepperoni
Bake at 350 for 30 minutes and serve with toasted boboli pizza bites.
Enjoy!

Chicken Tagine with Chickpeas

Zoe hosted book club and provided a delicious main dish.  

Chicken Tagine with Chickpeas

4 servings

Ingredients:

1 – 2 lbs. boneless, skinless chicken

2 Tbs. Butter

2 Cups chopped Onions

½ Cup chopped Scallions

2  15oz. cans of Chickpeas (Garbanzos)

1 Cup Water

1 Tbs. Minced Garlic

1 Tsp. Ground Ginger

¾ Tsp. Salt

½ Tsp. Ground Cinnamon

½ Tsp. Black Pepper

¼ Tsp. Ground Red Pepper

½ Cup Chopped Cilantro

Directions:

-       Melt butter in pot.  Add chicken (cut into whatever size pieces you prefer) and brown on both sides.  Remove all chicken to a plate.

-       Add onions and scallions to the pan.  Cook 5 -7 min.

-       Stir in chickpeas (drained), water, garlic, ginger, salt, cinnamon, black pepper and red pepper.

-       Return the chicken to the pan and coat.  Bring to a boil.  Reduce the heat to a simmer.  Cover tightly and cook 35 – 45 min., stirring occasionally.

-       Remove from heat and stir in cilantro.

-       Serve with rice, cous cous or quinoa.  

Healthy Cookie Dough Dip

Lauren provided us with Healthy Cookie Dough Dip!  Need I say more.  Whomever tried a taste of this at book club knows what I am talking about ;)  

It is easy to make and a hit at any party/event you bring it too.  Follow this link to see how this delicious creation can be made by: 
http://chocolatecoveredkatie.com/2011/05/23/want-to-eat-an-entire-bowl-of-cookie-dough/ 

Beet Nectarine Salad

Thanks to Molly we had an AMAZING Beet Nectarine Salad.

Beet Nectarine Salad

Spinach
Sliced nectarines
Steamed sliced beets, cooled
A handful of chopped red onion
Chopped pecans
Goat cheese sprinkled on top
Dressing - Brianna's creamy balsamic

YUM!

Book Club's Two Main Dishes & Dessert

Thanks Lara for hosting book club and providing some delicious recipes!  Lara made two great summer recipes.

1.  GRILLED CHICKEN AND SUMMER SQUASH SALAD from finecooking.com (http://www.finecooking.com/recipes/grilled-chicken-summer-squash-salad.aspx).

2.  MEDITERRANEAN PASTA SALAD WITH CALIFORNIA AVOCADO from the California Avocado Commission (http://www.californiaavocado.com/recipe-details/view/31470/mediterranean-pasta-salad-with-california-avocado).

**This recipe calls for pasta but for this version Lara used quinoa instead of the pasta.  The recipe is great with either one!

I don't want to forget the delicious dessert provided by our special guest visitor Molly!  She made decadent chocolate chip brownies (http://www.bobsredmill.com/recipes.php?recipe=878).

http://www.bobsredmill.com/recipes.php?recipe=878

Pear and Cheese Baguette Appetizer

Courtney was at it again bring new and delicious appetizer to bookclub!

PEAR AND CHEESE BAGUETTE APPETIZER

Ingredients:
1 baguette - cut into 1/4 inch thick slices (recipe says it makes 40. I used one baguette and had a lot of the mixture left over, only made half that)
2 Tablespoons extra virgin olive oil
1 - 8 oz package cream cheese
6 to 8 oz crumbled gorgonzola cheese
2 - 15oz cans sliced pears in juice, drained (I used 1 can)
1/2 cup candied pecans, chopped
2 Tablespoons finely chopped fresh parsley

Directions:1. Preheat oven to 400 degrees
2. Lightly brush baguette slice with olive oil.  Place the slices on a baking sheet and toast 5 to 7 minutes.
3. Let cool.
4. Meanwhile, in a small bowl, combine the cream cheese and gorgonzola, stirring well until well mixed.
5. Spread the each toast with the cheese mixture.
6. Top with the pear slices and chopped candied pecans.
7. Sprinkle with the parsley.

ENJOY!!

Brie en Croute

Brie en Croute 

(Shared by:  Courtney)

Ingredients:

1 Brie Wheel - I used President 

1 sheet of frozen puff pastry defrosted 

1/4 strawberry jam - I used Fig butter from Trader Joes

1 egg yolk mixed with 1 tsp water

Directions:

Preheat oven to 350.

Spread jam or butter over pastry sheet.

Fold the pastry over Brie and press to seal.

Flip the cheese over and place on greased pastry. 

Excess dough may be used to decorate the top.

Brush the entire pastry with egg wash.

Bake 20 minutes or until golden. 

Allow the pastry to cool for 30 minutes until serving. 

Serve with crackers.

Enjoy! 

Chicken Salsa

Chicken Salsa

(Shared by: Courtney)

Ingredients:

Frozen chicken breasts

2 jars chunky salsa (I used Tostitos) 

1 packet taco seasoning. 

Directions:

Throw everything in crockpot and cook on low for 5 hours. After 5 hours take chicken out and shred with a fork then return to crockpot. Let sit on warm till ready to serve. Eat as tacos or make a taco salad. Enjoy! 

**Additional items you can serve with chicken:

corn or flour tortillas to make tacos/fajitas

hot sauce or salsa

sour cream (healthy substitution of non-fat plain yogurt)

cheese

onions 

sliced avocado

OR any other additional topping you can think of!

Candy Bars

Candy Bars (shared by Lara)- From the Cake Mix Doctor

Makes: 24 bars
Prep Time: 10 minutes
Baking Time: 40 to 45 minutes

Ingredients:
1 package (18.25 ounces) plain yellow cake mix
1/2 cup packed light brown sugar
8 tablespoons (1 stick) butter, melted
2 large eggs
1 cup chopped candy bar pieces of choice (Lara used 1/2 bag of shredded cocount, 1/2 bag of butterscotch chips and 1/2 bag of chocolate chips)

Directions:
1.  Place a rack in the center of the oven and preheat the oven to 350. Set aside an ungreased 13- by 9-inch baking pan.

2.  Place the cake mix, brown sugar, melted butter, and eggs in a large mixing bowl.  Blend with an electric mixer on low speed for 1 minute.  Stop the machine and scrape down the sides of the bowl with a rubber spatula.  Blend again on low speed for 1 minute.  Fold in the candy bar pieces until well distributed.  Pour the batter into the pan, smoothing it out with the rubber spatula so that it reaches all sides.  Place the pan in the oven.

3.  Bake the cake until it is golden brown and a toothpick inserted in the center comes out clean, 40 to 45 minutes.  Remove the pan from the oven and place it on a wire rack to cool completely, 1 hour.

4.  Cut the cake into 24 bars. Remove the bars from the pan with a metal spatula, and serve.

Peanut Butter Brownies

For those of you who missed this past bookclub you missed out on some of the best Peanut Butter Brownies I have ever tasted.  Thanks Lauren for sharing this great dessert.  Here is the recipe for all of us to enjoy another time and hopefully at another bookclub!

Picture courtesy of http://sallysbakingaddiction.com

Check out Sally's Baking addiction for this amazing recipe:
 http://sallysbakingaddiction.com/2012/06/10/skinny-peanut-butter-swirl-brownies/

Cottage Cheese, Avocado, and Black Bean Salsa

Lauren hosted a great bookclub and provided some delicious dishes.  Below is the Cottage Cheese, Avocado, and Black Bean Salsa Dip that you can find on allrecipes.com:  http://allrecipes.com/recipe/cottage-cheese-avocado-and-black-bean-salsa/   

Bleu Cheese Appetizer

Bleu Cheese Appetizer (shared by Courtney)

**And the "Dip Queen" does it again!  Another delicious appetizer dip made by Courtney.

Ingredients
12 oz good bleu cheese
4 cloves of garlic - I used 5
1/2 cup olive oil
4 T red wine vinegar - ok to substitute balsamic vinegar if your red wine vinegar has gone bad and you don't want to run to the store to get more. Just beware that it doesn't look so pretty.
4 T lemon juice
1 cup chopped red onion
1 cup chopped fresh cilantro

Directions
Crumble bleu cheese evenly over bottom of a tart dish.
Mince or finely chop garlic and whisk in bowl with olive oil. Pour over cheese.
Combine remaining ingredients and spread over cheese mixture.
Chill in fridge covered for 2 hours.
Serve with apples or crackers of choice.
Whatever's left when the party's over you can save and use as a salad dressing.
Enjoy!

Peanut Butter & Nutella Swirl Cookies

Peanut Butter & Nutella Swirl Cookies (shared by Talia)

Ingredients
1/2 cup unsalted butter, softened
3/4 cup smooth peanut butter
1/2 cup white sugar
1/2 cup packed brown sugar
1 egg
1/2 teaspoon vanilla extract
3/4 teaspoon baking soda
1/4 teaspoon salt
1 3/4 cups all-purpose flour
Approx. 1/4 cup Nutella

Directions
Preheat oven to 350° F.

Combine butter, peanut butter, sugars, egg, and vanilla. Mix until well blended.

Add flour, baking soda and salt. Drizzle Nutella on top of the dough then swirl it through the dough with a butter knife.

Chill dough 15 minutes in the refrigerator. Roll into balls by hand. Place on parchment lined cookie sheet. Using a fork, press down the balls to flatten slightly. Bake until edges are very lightly browned (about 7 to 10 minutes).

Allow to rest 2 minutes on cookie sheet before transferring cookies to a cooling rack.

Pumpkin Squares

Pumpkin Squares (shared by Courtney)

1 box yellow cake mix
1 1/2 sticks of butter
4 eggs
1 large can of pumpkin
1/4 cup brown sugar
3/4 cup sugar
2/3 cup evaporated milk
1 1/2 tsp cinnamon
Walnuts if desired - I don't use them

For topping - mix 3/4 cup of yellow cake mix with 1/2 cup sugar and 1/4 cup butter. Set aside until later.

For crust - blend rest of cake mix with 1 egg and 1 stick of butter. Spread this over the bottom of a 9x13 pan. Don't worry if this is really sticky.

For filling - mix the rest of everything together. Should be 1 can of pumpkin, 3 eggs, 1/4 cup brown sugar, 1/4 cup sugar, cinnamon, and milk. Pour this over the top of the crust. Sprinkle the topping over the filling. Don't worry if it clumps together. Sprinkles walnuts over topping if desired.

Bake at 350 for 50 minutes.
Enjoy!