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First Supper Club for 2012

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The first Supper Club for twenty-twelve (good grief.) was so beautifully hosted by the Dunaway’s.  Ashley OUT DIDherself with the amazing presentation, decor, and service.  Oh, and how could I possibly forget.. the food was delightful.  So yummmmm!

January Menu
Parmesan Baked Artichokes
Toasted Ravioli
w/ Basil Pesto & Marinara
Winter Chop Salad
Main Entree
Chicken with Sundried Tomato Alfredo
w/ Farfalle Pasta
Tiramisu Trifles

We all started with the appetizers upon arrival while Miss Ashley finished up the main entree.

Parmesan Baked Artichokes
Preheat oven to 375 degrees.
Cut off stems of 4 blemish free artichokes, and remove bottom leaves. Trim about 1/2 inch from tops of artichokes. Place artichokes, stem ends down, in a large Dutch oven filled two-thirds with water; bring to a boil. Cover, reduce heat, and simmer 20 minutes or until tender.  Remove artichokes from pan.
Combine 1/2 cup Italian bread crumbs, 1/4 cup Parmesan cheese, and about 1 tablespoon olive oil until moist. Sprinkle evenly over each artichoke and bake for 25 minutes.
Serve with lemon wedges, tobasco, ranch with warm artichokes.
{Nutrition Information} Serves 8
96 calories; Fat: 3 g; Carbohrdrates: 13 g; Fiber: 4 g; Protein: 4 g
 Toasted Ravioli
These are so easy, and an oh-so-yummy party food.  I do believe Ash actually deep fried these, as called by the recipe she borrwed from Kelly over at Just a Taste.  You could most definitly deep fry these, but in true CB style, I opted for a healthier no-fry version.  I find these can be just as tasty without the added fat.  You be the judge!

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1 egg
3 tablespoons water
3/4 cup bread crumbs
1/4 cup grated Parmesan cheese
2 teaspoons garlic powder
1 tablespoons dried basil
1 teaspoons dreid oregano
24 store bought cheese ravioli– fresh or frozen (thawed)

Preheat oven to 375. Lightly coat a baking sheet with cooking spray.
Add a water to your egg to make an eggwash. Combine Parmesan and bread crumbs in a shallow bowl, and mix in your seasonings (garlic powder through oreganol).
Dip your fresh or thawed ravioli into the eggwash, then coat in breadcrumbs before placing on the baking sheet.  Bake for ~12-14 minutes or until the ravioli are browned.
Serve with marinara sauce and basil pesto for dipping.
{Nutrition Information} Serves 8, 3 ravioli each
171 calories; Fat: 4 g; Carbohydrate: 25 g; Fiber: 1 g; Protein: 8 g 

{Main Entree}

Chicken & Sundried Tomato Alfredo
over Farfalle Pasta

Cook 1 box (12-ounces) farfalle pasta accorinding to package directions.  Drain and keep warm.

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Sautée 1 pound of boneless, skinless chicken breasts, diced into 1-inch pieces with 1 diced yellow onion, 1 (8-ounce) package sliced button mushrooms, 1 (4-ounce) jar julienne sliced sundried tomatoes, and 2 cloves fresh garlic in one tablespoon extra virgin olive oil.  Season with 1 tablespoon dried Italian seasoning blend.  Once onion is translucent and mushrooms are soft, pour in 1 jar sundried tomato alfredo sauce (such as Classico).  Bring to a low boil.

Add reserved pasta, stirring to coat evenly.

{Looks (and tastes) divine!}
You can easily substitute your own homemade version of the alfredo sauce.. lighter on fat and calories.. and just as importantly- the sodium.
{Nutrition Information} Serves 10-12
Calories: 604; Fat: 24 g; Carbohydrate: 69 g; Fiber: 4 g; Protein: 17 g
Check out her AMA-zing tablescape.  What a beautiful way to use fresh produce!  I loved it:)
Talk about loading up on elbow grease to cut the cores out of those artichokes.
{First Course}
Winter Chop Salad
Serves 8

6 cups chopped romaine lettuce
4 cups sliced red cabbage
1 large Fuji apple, halved, cored, & diced
1 Asian pear, halved, cored, & diced
1/2 cup pomegranate seeds
1/4 cup red wine vinegar
1/2 tablespoon honey
1/4 cup extra-virgin olive oil

In a large bowl, combine romaine, red cabbage, Fuji apple, Asian pear, and pomegranate seeds; toss to mix.

In a small bowl, whisk together vinegar and honey. Gradually whisk in oil. Season with salt and pepper.
Add dressing to the salad mixture and toss to coat.

{Nutrition Information} Serves 8
Calories: 108; Fat: 7 g; Carbohydrate: 12 g; Fiber: 3 g; Protein: 1 g


Oh my, and finally we made it to dessert! This one is from Jamie at My Baking Addiction - and it was yummmm.  Truly bomb-diggidy to say the least.  I am already in the works to remake this crazy delicious trifle.. Full of that familiar tiramisu flavor without all of the work; and if you have ever made tiramisu.. you know what I’m talkin’bout.  
Easy Tiramisu Trifles



1 cup heavy whipping cream (low-fat whipped topping)
1/4 cup granulated sugar (skip it!)
1 cup ricotta cheese (part-skim)
1 tablespoon unsweetened cocoa powder
1 tablespoon Kahlua
1 teaspoon instant espresso granules
1 cup heavy cream, whipped with 2 tablespoons granulated sugar (low fat whipped topping)
1/2 cup chocolate cookie crumbs
Chocolate shavings (for garnish)
Combine whipping cream and sugar in food processor bowl fitted with metal blade.  Process 1 minute, or until cream is stiff. Transfer whipped cream to a medium bowl and set aside. (Do not clean bowl of food processor.)
Combine cheese, cocoa powder, Kahlua and instant espresso granules in food processor bowl. Process until blended. Add cheese mixture to bowl with whipped cream; fold in with rubber spatula until no white streaks remain.
Transfer to dessert glasses.
Create the tiramisu base according to recipe directions. Layer it with freshly whipped cream and chocolate cookie crumbs. Finish them off with a sprinkling of chocolate shavings.
{Nutrition Information} Makes 8-9 individual trifles
Calories: 306; Fat: 23 g; Carbohydrate: 20 g; 0 g Fiber; Protein: 3 g

- Ashley made these in advance and stored in the refrigerator  until it was time for dessert.  You can store them for up to one day before serving.
- If you are not a fan of Kahlua, substitute it for 1 teaspoon of pure vanilla extract.

- Lighten up your trifle using the {subbed ingredients}

Well- what a meal.  I was stuffed to the brim when my Fireman and I left there that evening.  Seriously full.. and totally impressed.  Even though I’m not sure why I was so impressed.  Mrs. Dunaway is a true proffesional and never misses a beat when it comes to party planning.  I’m just so thankful I get to benefit from her expertise!

Thanks, Dunaway’s for hosting a perfect meal with amazing friends :)  Looking forward to next month at the Cabrera’s!


  1. Mix and Match Mama says:

    I want to come next time :)! Yummy!

  2. SkinnyMommy says:

    Everything looks amazing! I actually make a very similar toasted ravioli ;)


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