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August Supper Club {Gender Reveal}

OHHH, we have been waiting and waiting for this month’s Supper Club!

Finally our August Supper Club arrived- do you know what that means?  The gender reveal of baby Cabrera!  Yippeee!

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Diana always impresses me with her cooking skills, and this month did not dissapoint.  Her table scape was so cute- and gave no clues as to the gender of the baby.  Sneaky, sneaky!

The August Menu


Sparkling CranRazzy
Shrimp Cocktail with Cocktail Sauce
Yogurt Spinach Dip with Crackers

Main Entree

Fresh Greens Salad with Lime Vinaigrette
Beef Stuffed Bell Peppers
Apple-Potato Gratin


Tres Leche Cake ( Gender Reveal)

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Diana played it up classy with a shrimp cocktail and spinach yogurt dip with party crackers for starters.  I LOVE shrimp cocktail.. mainly because I have a thing for Horseradish.  This was a pre-preggo thing, so nothing new. 

Diana used store bought spinach yogurt dip as well as the cocktail sauce.  For the recipe below, I’ve shared my favorite recipe for shrimp cocktail.  It isn’t what I would call gourmet (because, how can ketchup ever be classified as gourmet?), but I would call it darn good. 

Shrimp Cocktail with Horseradish Sauce

Yield: 8 servings

Serving Size: 4 jumbo shrimp and 2 tablespoons sauce


  • 32 jumbo shrimp, peeled, deveined, and boiled (about 2 pounds)
  • Horseradish Sauce
  • 3/4 cup bottled chili sauce (such as Heinz)
  • 1/4 cup ketchup
  • 2 tablespoons prepared horseradish
  • 2 tablespoons fresh lemon juice
  • 3 drops hot pepper sauce (such as Tabasco; optional)


To prepare horseradish sauce, combine chili sauce, ketchup, horseradish, and 2 tablespoons juice. Add hot pepper sauce, if desired. Cover and chill until ready to serve.

Serve boiled shrimp with sauce.

Nutritional Information:

Calories: 75; Fat: 1 g; Carbohydrate: 10 g; Fiber: 0 g; Protein: 8 g

Her beverage for the evening was my favorite- and totally preggo friendly (although I’m sure you could add some Vodka for a nice kick). I ended up going straight home and making up a batch for myself to enjoy!  This Sparkling CranRazzy drink is so yummy and she got the recipe from one of my favorite recipe websites- Eating Well. A yummy super summery drink, perfect for 100+ degree days.

Sparkling Cran Razzy

Yield: 8

Serving Size: about 1 cup

From EatingWell


  • 1 cup fresh or frozen raspberries, for garnish
  • 4 cups cranberry-raspberry juice
  • 4 cups seltzer
  • 1/4 cup lime juice, plus 8-10 wedges for garnish


If using fresh raspberries, freeze them in a single layer for about 1 hour (or overnight) before proceeding.

Combine cranberry-raspberry juice, seltzer and lime juice in a pitcher. Divide among 4 ice-filled glasses. Garnish with frozen raspberries and lime wedges.

Nutritional Information:

Calories: 65; Fat: 0 g; Carbohydrate: 16 g; Fiber: 1 g; Protein: 0 g; Sodium: 5 mg

The main entree was delicious- stuffed bell peppers (the red kind are my favorite), creamy scalloped potatoes with a fruity twist, and a simple garden salad- I give it all a 10.


Especially those potoatoes.  Holy Gracious- I confess to have had two helpings.  There was a sweet bite every now and then that I couldn’t quite figure out what it was.  I kept thinking it was the sweetness of carmelized onion or something along those lines. 

Finally I asked what it was and she said it was Granny Smith apple. 



Fresh Greens Salad

Yield: 8 servings


  • 2 boxes of Spring mix salad greens
  • 1/2 purple onion, thinly sliced
  • 4 avocados, thinly sliced
  • 4 large tomatoes, thinly sliced
  • Lime Vinaigrette
  • 1/2 cup olive oil
  • 1/4 cup fresh lime juice
  • 1 cup of apple cider vinegar
  • 1/4 teaspoon kosher salt
  • 1/4 cup fresh black pepper


To make vinaigrette, combine all ingredients in a container or jar with a lid. Shake or whisk to mix well. Set aside.

Combine all salad ingredients in a large bowl.

Serve chilled with dressing on the side.

Although not the healthiest potato I’ve ever eaten, it is definitely worth it to indulge.  I could eat on a batch of these puppies for days.

Apple-Potato Gratin

Yield: 8 servings

From Everyday with Rachael Ray


  • 1 cup heavy cream
  • 2 pounds baking potatoes, peeled and thinly sliced
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon fresh black pepper
  • 1 teaspoon chopped fresh thyme
  • 2 Granny Smith applespeeled, cored and thinly sliced
  • 3/4 pound white cheddar cheese, preferably Vermont, grated


Preheat the oven to 350 degrees .

Grease a 9-by-13-inch baking dish. Pour 1/3 cup heavy cream into the dish. Place a layer of overlapping potato slices on top and season with salt, pepper and thyme. Add a layer of apple slices, sprinkle with one third of the cheese, some thyme, salt and pepper. Repeat the layering two more times, pressing the layers down with your fingers so the cream works its way into each layer.

Cover the dish loosely with foil and bake until the potatoes are tender when pierced with a fork, about 1-1/2 hours. Uncover the dish and cook under the broiler until the top is golden, about 3 minutes.

Diana adapted the recipe for her Beef Stuffed Peppers from Ashley, and Ashley got it from her momma.  Mr. Dunaway loves a good stuffed pepper- so his belly was especially pleased.

Beef Stuffed Bell Peppers

Yield: 10

Serving Size: 1 pepper, each

Adapted from The Bald & the Beautiful


  • 10 Red Bell Peppers
  • 1 yellow or orange bell pepper, chopped
  • 1 medium onion, chopped
  • 2 pounds lean ground beef (at least 90/10)
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon ground black pepper
  • 2 teaspoons dried Italian seasoning
  • 2 cloves fresh garlic, minced
  • 1 (14.5-ounce) can diced tomatoes
  • 1 (8-ounce) can tomato sauce
  • 2/3 cup Italian bread crumbs


Preheat the oven to 425*

Cut the tops off the red peppers and carefully remove the ribs and seeds. Reserve the tops for baking.

Add in the ground beef, Italian seasoning, salt and pepper. Continue to cook until beef is no longer pink and the vegetables are soft. Add in diced tomatoes and tomato sauce, stirring to combine.

In a large non-stick skillet coated with cooking spray over medium high heat. Add the onion, bell pepper, and garlic, saute until fragrant- about 5 minutes.

In (two) 9x13 baking dish arrange each pepper. Fill each with beef filling. Top each filled pepper with one tablespoon of Italian breadcrumbs and replace the reserved pepper tops.

Bake peppers for 45 minutes or until soft.

Finally it was time for dessert and the gender reveal of baby Cabrera! Diana had a Tres Leches cake made with special icing in the middle- so when they cut into it, it would either be pink or blue..

Which willllll it be??

Blue it is!!  Baby Cabrera is a boy!   

Our ever growing Supper Club is growing by the day it seems.  By the end of December we will have three new additions to our once group of 8.. then 9.. and now we are a future group of 12! 

Another month down in the books of successful and oh-so-fun Supper Club with my favorite people! 


  1. Yay! Love baby boys! :)


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