Since we didn’t get to see a speck of snow over the holidays, we headed to Flagstaff for a couple of days hoping to get in a few runs skiing and snowboarding. The skiing conditions weren’t great, so instead we took the off beaten path and made a day of hiking and playing in the snow. Here were a few highlights…
These dogs make me so happy. If our igloo had been better furnished, we could have sat there all day watching the beagles running around.
My incredibly talented girlfriends and I started a Supper Club – we meet once per month, each time at a different members’ house. We break out the good serving wear and entertaining pieces to enjoy a delicious home-cooked four-course meal. Our goal is to try out and share new recipes, expand our cooking skills and do it all among friends (and lots of wine).
I hosted November, and we tried a few delish fall recipes that are just too yummy to keep to ourselves. And the best part is, that although we’re trying to get out of our comfort zone in trying out some tougher recipes, these are all totally doable!
Here they are… ENJOY!
Warm Spinach Artichoke Dip
- 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
- 4 ounces fat-free cream cheese
- 1/2 cup shredded reduced-fat cheddar cheese
- 1/2 cup reduced-fat sour cream
- 1 tablespoon spicy brown mustard
- 1 teaspoon minced garlic
- 3/4 teaspoon hot pepper sauce
- 1/4 teaspoon salt
- In a large saucepan, combine the first eight ingredients.
Bring to a boil over medium heat. Reduce heat; simmer, uncovered, for 7-8 minutes or until cheese is melted, stirring occasionally.
- Serve warm with sliced veggies or pita bread.
My incredibly talented girlfriends and I started a Supper Club – we meet at a different member’s house each month, break our our fancy flat wear and table decor, and gather around the table for a delicious home-cooked four- to five-course meal. Our goal is to try out and share new recipes, expand our cooking and hostess skills and do it all while catching up on each others’ lives and enjoying a nice glass of wine.
We kicked off Supper Club with our first meeting in October. Below, find the delish recipes!
Mushrooms Stuffed with Brie
- 1 package white button mushrooms, washed and stems removed
- 4 cloves minced garlic
- 1/4 cup chopped parsley
- 4 -d whole green onions, sliced
- Splash of white wine
- 1 wedge of brie cheese
- Preheat oven to 350 degrees.
- Melt butter in large saucepan. Add mushroom caps and toss to coat in butter. Sprinkle lightly with salt and cook for 1 minute. Remove mushrooms from pan and place upside down in a baking dish.
- In the same saucepan (without cleaning it) throw in garlic, parsley, and green onions. Sprinkle very lightly with salt and splash in wine, if using. Stir around until wine evaporates, about 1 minute. Remove from heat.
- Cut rind off of brie wedge, then cut pieces of brie to fit each mushroom cap. Place inside, lightly pressing to anchor each piece of brie.
- Top mushrooms with parsley/garlic mixture. Place into the oven for 15 minutes, or until brie is melted.
Note: Mushrooms are best when they’ve been allowed to cool slightly. Delicious!