It’s March, and time, yet again for another Supper Club. I always love getting together with these people. They are among my favorites, and simply cannot get enough of them.
Anytime we hang out, it is a solid 4+ hours of belly laughing. No joke. Just ask anyone of these people..
Such a handsome group of friends- If you are new to our group following, let me introduce you from Left to Right: We are the Massey’s, Too Cute Tapella’s, Crazy Cool Cabrera’s, & Down & Dirrrty Delightful Dunaway’s.
We compliment each other so well, if I do say so myself. Baby Tapella was there, too but had gone down for the evening in the Cabrera’s guest room-
But not before Jarrett got some Lando Lovin’.
From arrival to dessert, everything was wonderful! Diana did a great job this month, my Fireman went back for seconds and stopped at a third when he realized he still needed to eat dessert.
The March Menu
Appetizers
Whiskey Brie Dip
Simple Caprese Skewers (Add a Pinch)
Main Entrée
Fancy Salad Greens
Sweet Hawaiian Rolls
Shrimp and Rice Casserole
Dessert
Chocolate Mocha Cream Cheese Swirl Cake
The appetizers were wonderful!! Especially this Whiskey Brie Dip. I bet you could bake up this dip in any festive dish you’ve got for an easy presentation. I think Jacqueline and I spent the majority of the pre-dinner conversation hovered around this dip. It was so yummy- and lets be real, you have to splurge every once in awhile.. no harm done with that!
Ingredients
- 1 wheel of good quality Brie cheese
- 1/4 brown sugar
- 2 tablespoons whiskey
- 2-3 tablespoons nuts (almonds, walnuts, or pecans)
Instructions
Preheat oven to 500 degrees. Lay entire wheel of cheese in the center of a 9-inch cake pan coated in cooking spray.
In a small bowl combine brown sugar and whiskey (Amaretto or Cognac would work wonderfully here, too). Layer over top of cheese wheel and sprinkle with nuts.
Bake 15 to 20 minutes at 500 degrees until cheese in completly melted and taken form of the cake pan. Allow to cook slightly before serving.
Can be served warm or room temperature.
http://chocolate-broccoli.com/2012/03/march-supper-club.htmlDinner was served and started with this yummy salad. Diana actually picked this mix from Costco (an amazing find if you ask me!)
As you can see.. it can easily be recreated to something original.
Ingredients
- 6 cups Fancy Lettuce Blend
- 2-3 whole carrots, peeled and cut julienne
- 1/4 cup frosted, sliced almonds
- 1/4 cup sweetened dried cranberries
- 1/2 cup crumbled Feta cheese
- White Balsamic Dressing:
- ¾ cup extra virgin olive oil
- ¼ cup white balsamic vinegar
- 1 tablspoon honey
- 1 tablespoon fresh lemon juice (the juice of one fresh lemon)
- Kosher salt and freshly ground black pepper, to taste
Instructions
Combine first 5 ingredients, tossing to mix well.
Combine the vinegar and lemon juice in a glass bowl. Slowly whisk in the oil until fully combined.
Whisk in the honey. Season to taste with salt and pepper. Let stand at room temperature for 30 minutes to let the flavors meld. Give the dressing a good whisk immediately before serving. Drizzle about 1/2 to 2/3 cup dressing over salad, as desire.
Makes 1 cup of white balsamic vinaigrette.
http://chocolate-broccoli.com/2012/03/march-supper-club.htmlThe main entree was yummmmm! I’ll be remaking this at the Massey house soon. My Fireman was really into it.. and it has shrimp in it, and I heart the shrimpies.
I actually changed this recipe up a bit.. and probably will do so a little more upon making it. That being said, the original can be found here
Ingredients Instructions Prepare rice according to package directions, omitting salt and fat.
Heat oil in a large skillet over medium heat; add bell pepper and next 3 ingredients, and sauté 10 to 12 minutes or until tender. Stir in soup, shrimp, and pepper; cook 3 minutes or just until shrimp turn pink. (Do not overcook.)
Combine shrimp mixture and rice. Pour mixture into a 13- x 9-inch baking dish coated with cooking spray. Sprinkle evenly with 1/2 cup shredded cheese and 1/4 cup breadcrumbs.
Bake at 350° for 25 minutes or until cheese is melted.
For Chicken-and-Rice Casserole: Substitute 3 cups chopped cooked chicken for shrimp and 2 (10 3/4-oz.) cans cream of chicken soup, undiluted, for cream of shrimp soup. Proceed with recipe as directed.
And finally, dessert. Diana confessed this was her first time making a cake. Serious? Girl, you are a natural- if was delicious!!!
Ingredients
- 1 tablespoon instant coffee granules
- 2 tablespoon hot water
- 1 (8-ounce) package cream cheese, softened
- 1/3 cup granulated sugar
- 1 egg
- 1 teaspoon ground cinnamon
- 1 (18.25-ounce) package chocolate cake mix, plus ingredients to prepare mix
- Garnish:
- Whipped Topping
- Fresh Strawberries, cut in half
Instructions
Preheat oven to 325F. Spray 13 x 9 inch pan with vegetable pan spray
Combine coffee and water; dissolve and set aside. In medium bowl, beat cream cheese with electric mixer at medium speed; add sugar and beat until smooth and creamy.
Add egg; beat well. Add cinnamon and dissolved coffee; blend well and set aside.
Prepare cake mix according to package directions. Pour into prepared pan. Spoon 3 rows of mocha cream cheese mixture across cake batter. Using a knife, swirl mocha mixture through cake batter.
Bake 40-43 minutes or until cake tester inserted in center comes out clean.
Let cake cool completely on cooling grid.
Cover with whipped topping and strawberries to decorate.
http://chocolate-broccoli.com/2012/03/march-supper-club.html
Great time with my beautfuil friends- LOVE these ladies, and their hubbies, too!
Next month is Supper Club at the Tapella’s! Last time we were impressed with Jacqueline’s festive additions, and I cannot wait to see what she has in store for us in April..
Something to do with Maine?? We shall see! No pressure Tapella peeps;)
LOVE the entry and Loved the evening! The new website looks amazing by the way! I love the addition of the Pin It button, “Save” the recipe and “Print” recipe. Looks great!
Amber….your new website looks amazing! Marina did a fantastic job!