Monday, August 4, 2014

Fave Book Club Recipes

I am part of two book clubs and have been for years. The first book club my sister-in-law and I started and it has been almost ten years. We've had people come and go over the years, but for the past several years it's been the same six people. The second book club was pre-existing when I moved into my neighborhood and I've been part of that one for almost eight years. I love both my book clubs! In both book clubs we take turns choosing a book and then host the meeting at our house, and with all fun things, food is involved. Over the years I've hosted a lot of times, and I have three tried and true really easy, really deelish recipes that I'd like to share with you that I've made lots of times over the years, and not only for book clubs. They're good for any occasion. In fact, feel free to go make one right now! I did not create these or anything (so hold off on all that foodie fan mail!), but they're recipes that everybody loves, whether I'm the one to make them or not. I wouldn't say they're necessarily really unique or different (and certainly not low cal or healthy), but they are recipes that I feel comfortable making for anything because I know they'll turn out well and everyone will like them. Plus they're fast and easy and the ingredients are easy to find in any grocery store. Enjoy!

Artichoke Dip:

1 can artichokes, chopped and drained
1 cup mayo
1 cup parmesan cheese
1 cup mozzarella cheese
Pinch of garlic or garlic salt
1 can chopped chiles

Mix everything together. Put in a buttered an and bake at 375 for 20 minutes. Serve with crackers.

Apple Dip:

1 (8 ounce) package cream cheese, softened
1/4 cup sugar
1/2 cup brown sugar
1 T vanilla
1/2 package heath bar or skor bar chips

Mix all ingredients together, chill for 2 hours. Serve with sliced apples.

Stuffed Mushrooms:

1 (8 ounce) package cream cheese, softened
1 1/2 pounds mushrooms
3 oz parmesan cheese
ground pepper
pinch of nutmeg
drops of worcestershire sauce

Remove stems of mushrooms and thoroughly wash and clean mushrooms. Chop off the woody part of the mushroom stem and discard. Chop up the rest of the mushroom stems into small pieces. Mix cream cheese, parmesan cheese, salt, pepper, nutmeg, worcestershire sauce, and chopped mushrooms stems together. Stuff into the cleaned mushroom caps. Bake at 350 for 20 minutes.

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