Happy 2009!

Well it's a new year and a new start for the cooking club. Can you believe we've been doing this for eight months? I'm so excited for all of the new delicious things we will be cooking and baking this year and hope that all of you are excited to challenge yourselves and of course eat yummy food with friends.

After attending a few holiday parties and being so impressed by the excellent finger foods people provided I've decided to make January's theme APPETIZERS! Who hasn't totally stuffed themselves with appetizers and loved it? (okay if you haven't ever filled up on appetizers then you're out of the club...no joke).

We will meet on January 10th at 7:00 PM, my house. It would be great to have a mix of savory and sweet so we don't feel like we missed out on dessert. As always, first come first serve, fill in what you're bringing at least two days before we meet. Please post regrets also.

Miranda:
CRANBERRY MEATBALLS
(Recipe via: Morgan Moore)

2 eggs, beaten
1 c dry bread crumbs
1/3 c minced fresh parsley
1/3 c ketchup
2 T finely chopped onion
2 T soy sauce
2 garlic cloves, minced
1/2 tsp. salt
1/4 tsp. pepper
2 lbs. ground beef

SAUCE:
1 can (16 oz) whole-berry cranberry sauce
1 bottle (12 oz) chili sauce
1 T brown sugar
1 T prepared mustard
1 T lemon juice
2 garlic cloves, minced

In a bowl, combine the first nine ingredients. Add beef and mix well. Shape into 1 inch balls. Place in an ungreased 15-in. x 10-in. x 1-in. baking pan. Bake, uncovered, at 450 degrees for 8-10 minutes or until no longer pink.Transfer with a slotted spoon to a slow cooker or chafing dish. Combine sauce ingredients in a saucepan; simmer for 10 minutes, stirring occasionally. Pour over meatballs. Serve warm.


Sarah:
PEAR SALAD

Core pear from the bottom leaving the top half untouched. Mix salad with your favorite dressing. I used a poppyseed dressing, blue cheese, and candied pecans. Slice the pear and carefully place salad between the layers. Drizzle with honey for a pretty sheen!

Sarah:
CHEESE BOWL

8 oz cream cheese

1/2 C sour cream

1/2 C Salsa

1 1/2 C shredded cheddar cheese

Mix all together and put inside carved out bread bowl. Replace lid. Double wrap in foil and cook in 400 degree oven for 1 1/2 hours. Serve with bread pieces or tortilla chips.

Rachel:
COURGETTE RONDS DE CHEVRE


Rachel:

Use a mandolin to get very thin long slices of zucchini. On each strip spread a little goat cheese, torn basil leaves, and a little sun dried tomato. Roll up, spike it with a toothpick, and eat!

ANGEL FOOD CUPCAKES