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January Supper Club {A Pizza Party}

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Its 2013, and what better way to kick off our another year of Supper Club than with a Pizza Party?  The Tapella’s hosted us this first month of the year and of course never fail to impress!

Whats on the menu?

Fancy Beverage

Red Wine Berry Spritzer


Hot Spinach Dip with Crostini Crackers
Prosciutto Wrapped Pears with Brie
Tortellini & Mini Meatball Skewers

Main Entree

Caesar Salad
Individual Homemade Pizzas


No Bake Raspberry Lemon Cheesecake

Appetizers were a hit!  Crisp green pears topped with brie and wrapped with prosciutto- so simple and such an impressive presentation. 

The spinach dip was delicious, too!

photo 2-46-1

Hot Spinach Dip

From Martha Stewart's Everyday Food


  • 2 teaspoons olive oil, plus more for baking dish
  • 1 medium onion, diced
  • 2 garlic cloves, minced
  • 2 pounds spinach, cleaned, trimmed, and coarsely chopped
  • 1/2 cup milk
  • 6 ounces reduced-fat bar cream cheese
  • 3 dashes Worcestershire sauce
  • 3 dashes hot sauce, such as Tabasco
  • 3/4 cup shredded mozzarella
  • Coarse salt and ground pepper
  • Baguette slices, breadsticks, or crackers, for serving


Preheat oven to 425 degrees. In a Dutch oven or large pot, heat oil over medium. Add onion and garlic; cook until lightly browned, 5 to 8 minutes.

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Add spinach in two additions, letting the first batch wilt before adding the next; cook until completely wilted, 5 to 8 minutes. Transfer to a colander; drain, pressing to release all excess liquid.

In the same pot, warm milk over high heat. Whisk in cream cheese until melted, about 3 minutes. Add spinach, Worcestershire sauce, hot sauce, and 1/4 cup mozzarella; stir to combine. Season with salt and pepper. Pour into a lightly oiled 1 1/2-quart shallow baking dish; sprinkle with remaining 1/2 cup mozzarella.

Bake until bubbly and golden brown, 20 to 25 minutes. Serve hot with accompaniments, as desired.


Skewered cheese tortellini with mini meatballs were the perfect bite dipped in store bought marinara.

photo 3-39-1

Lets talk about how long its been since I’ve had an adult beverage.  Two words: TOO long.  This was perfectly refreshing and delicious for my first one in months.  I love a good sangria, and this was a delightful version!

Red Wine Berry Spritzer

From Aggie's Kitchen


  • 1 part red wine (I wouldn't use your best red wine for a drink like this)
  • 3 parts Mixed Berry Sparkling Water (any brand will do!)
  • Ice
  • Frozen Blueberries or Raspberries


Pour ice in glass. Add frozen berries. Pour wine, then sparkling water. Sip and enjoy!


Jacqueline greeted us no-preggers at the door with this chilled beauty.  YUM.

photo 4-34-1Pizza time!  For pizza night, Jacqueline and Travis had an array of toppings to choose from, which was smart since among the 8 of us, there are different taste buds for choosing what goes on our personal pizzas.

photo 1-47-1Let the pizza making begin! We each got a ball of dough to kneed out onto our pizza pans for topping.  The dough was picked up from a local pizza place, but you can surely use pre made, refrigerated, or frozen pizza dough.


Me and my Fireman, we aren’t picky.  We picked ALL the toppings for our pizza!

photo 3-41-1

Look how yummy!  It tasted as good as it looks, for real.

photo 4-36-1

And between baby juggling, it was time for dessert.

No-Bake Raspberry-Lemon Cheesecake

From My Baking Addiction


  • 3/4 cup graham cracker crumbs
  • 1 tablespoon sugar
  • 3 tablespoons unsalted butter, melted
  • Filling
  • 2/3 cup sugar
  • zest of 2 lemons
  • 1 (8 ounce) package cream cheese, softened
  • 2 teaspoons fresh lemon juice
  • 1 teaspoon pure vanilla extract
  • 1 (8 ounce) tub frozen whipped topping, thawed
  • 1 cup fresh raspberries, slightly mashed with a fork


In a medium bowl, stir together the graham cracker crumbs and 1 tablespoon of sugar and melted butter. Evenly divide the crumbs between your individual serving dishes and press into the bottoms of the dishes to form a crust layer.

In a large bowl, mix together the sugar and lemon zest until the sugar becomes moist and fragrant. Add cream cheese and beat with an electric mixer until smooth. Add lemon juice and vanilla mixing to combine. Using a rubber spatula, fold in the whipped topping until well blended, then fold in the raspberries.

Evenly pipe or spoon the filling into individual serving dishes. Cover with plastic wrap and refrigerate for at least 2 hours before serving. If desired, garnish with fresh raspberries and a sprig of fresh mint.

If you make this into one pie, simply use pour the cream cheese mixture into a 9-inch graham cracker crust and chill for 3 hours before serving.


How beautiful are these?!  She always makes the best desserts.  photo-43-1

A great way to kick off Supper Club in this New Year- 2013!  Next up? February at our house!  This time I’ll actually get to do the cooking. Menu planning as we speak..


  1. Sounds like a ton of fun!

  2. I love the meatball tortellini skewers and am looking at doing that for a work party (theme, “on a stick”)

    Did you serve them hot? Do you have recommendations for keeping them hot for a party particularly away from home? I have access to a toaster, a microwave and I could bring a crock pot, but thats all my available options at work!

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