Note on November/December Post

Sorry about the spacing on those recipes! Both recipes (Eggnog and Modified Hudson Bay) are listed, just squashed together. Blogger was being glitchy when I was typing the post. If you want copies of the recipes that are easier to read email me.

Thanks for your patience,

Susan

November and December Meetings

We skipped the November meeting altogether due to the busy holiday season. We had an early December meeting on Friday the 3rd, so all our procrastinating crafters have time to make those presents! The December meeting was one of our largest ever, with 13 people. There were quite a few new faces! Thank you Heidi, Nicole, De's husband Michael, and
stepdaughter Gwen for coming! Hoping to see you all again in January.

The food was amazing! There was crab and shrimp quiche, fresh veggies, almond spice cookies with cream cheese icing, homemade eggnog, ham and dill roll ups, cheesy baked pasta with sausage, pecan pie bars, and more. I am struggling not to drool on the keyboard just typing this!

Jennifer has kindly provided me with the eggnog recipe, which follows. Jennifer also mentioned an alcoholic beverage recipe at the meeting which she invented. Here it is as well. Maybe we can try these modified Hudson Bay drinks in January?!

OK, here's the egg nog recipe I used:
Ingredients:
1 carton (16oz each) Egg Beaters Original (16 oz = 2 cups)
3/4 cup granulated sugar
2 tablespoons rum extract
1 tablespoon vanilla extract
1/2 gallon fat free half-and-half (1/2 gal = 2 qt)
2 cups Reddi-wip Fat Free Dairy Whipped Topping
Ground nutmeg, optional
Directions:
1. Beat Egg Beaters, sugar, rum extract and vanilla in large bowl with wire
whisk until sugar is dissolved and mixture is well blended.
2. Add half-and-half gradually, stirring constantly. Gently stir in whipped
topping until well blended. Cover.
3. Refrigerate several hours or until chilled. Stir with wire whisk just
before serving. Sprinkle with nutmeg, if desired.
What I actually did:
Those ingredients up there, but only 1 qt of half-and-half, and 1 qt of 2%
milk.
I used my mixer to stir all the ingredients at all stages of the process,
until I took it to CC, then I used a whisk.

That's it.

Hudson Bay (modified by me)
1oz (2 Tbsp) gin
1/2oz (1 Tbsp) grenadine
1/2oz (1 Tbsp) fresh orange juice
1 1/2 tsp light rum
1 tsp fresh lime juice
lime slice
Shake liquid ingredients with ice. Strain into chilled glass; garnish with
lime slice.
(Light rum probably Captain Morgan's spiced rum, as it's my favorite.) If
anyone makes this, enjoy.

Yummy! See you next year,

Susan

September Meeting

It's that time again! Our September meeting is this Friday at Janelle's house. 7 pm as usual. The theme is early fall veggies and soups. Our last meeting was at Cindy's lovely house. Her cats were polite enough to tolerate our presence. Pictures were taken, and they will be posted some day...Is the suspense killing you yet?
In August we enjoyed a huge cheese plate, thai chicken wraps, pizza bites, green salad with feta and candied walnuts, smores bars, apple cake, and more! The food lineup for this month is looking really yummy too. Hope to see you Friday!

The Summer Slump

As usual, our club has slacked off a bit during summertime. Only 4 attendees in June, so we decided to let July slide. Our month off has zipped by. Our August meeting of the 26th is getting close! Cindy has invited us to her lovely home, so come up with a dish to bring that can stain her carpets real good. Think cranberries and you can't go wrong! KIDDING! I hope that comment doesn't get me banished to the back yard. He he. Since it is Cindy's first house I think she will be accepting house warming gifties.

We don't really have a food theme besides stuff that tastes good in the summer. I am bringing a green salad with cranberries, candied walnuts, and feta. Bring your projects, we need some new pictures.

Check your email for directions and food updates.
Thanks and hope to see lots of you there.

AAGH! SUSAN SLACKED OFF AGAIN! BUT HERE COMES THE JUNE MEETING!

As most of you know I was moving at the end of April/beginning of May, so I kinda spaced the blog! My moving craziness is over and my unpacking is done, so I will try to get the blog up again.
Rather than recreate the past (I can't remember last month, are you kidding me!) I am going to start fresh with the June meeting.
We are planning on June 24th at 7pm at Margy's (see email for directions). We are hoping for some nice weather so we can enjoy the pool, but you may want to bring a rain slicker and your bikini. The food theme is sandwiches and salads. So far I am bringing a green salad and Margy is providing wraps/rollers. Hope to see you poolside!

Also, bring your finished projects so we can try to get more pictures up. I know we have finished some stuff since our last photo session.

Susan

P.S. If anyone else would like to take over the blog (because they can do it better than me!) let me know. I am willing to pass the torch if you all would rather have someone more consistent, but I do kind of like doing the blog in my own, procrastinating manner.

February Meeting

For our February meeting we had our first ever meeting outside the library. Thankyou Wilma for inviting crafty club into your lovely home! We had Bao, fried rice, broccoli stir fry, fishball soup, and spring rolls for dinner. Salena found an interesting recipe for a Chinese dessert with chocolate! Apparently we behaved ourselves, because someone is letting us into their home for our March meeting as well.
We will meet this Friday, March 18th at Janelle's house. The food theme this month will be Irish cuisine, in honor of St. Patricks Day. See you all soon.

Largest Meeting Ever?!

Our January meeting was the largest ever, I think. We had thirteen people all together for our baked potato night. We had all the usual fixings, plus some excellent spinach dip, a green salad, and some cheesy chive bread. The Pecan Pie bars were a good dessert.
For our February meeting we will be celebrating Chinese New Year again! Check your email to vote for a location and let us know what yummies you will bring.
Here is a link to all of our photos from all the past crafty club meetings except for January's. I guess there were too many for a Blogger slideshow, but here they are for your enjoyment: http://www.flickr.com/photos/58055983@N03/show/. See you in February,

Susan

Pecan Pie Bars recipe

Pecan Pie Bars

1 ¼ c flour
½ c powdered sugar
¼ tsp salt
½ c butter cut into small cubes
2 eggs lightly beaten
1 c chopped pecans (or walnuts)
½ c packed brown sugar
½ c corn syrup
2 T butter, melted
1 tsp vanilla


Preheat oven to 350 degrees. For crust, in a medium bowl stir together flour, powdered sugar, and salt. Using a pastry blender, pastry cutter, or two forks, cut in the ½ c butter until mixture resembles coarse crumbs. Pat flour mixture into the bottom of a 11x7x1 ½ inch ungreased baking pan (this is a biscuit or brownie pan size) that has been lined with foil. Bake about 20 minutes or until light brown.
Meanwhile, for filling, in a medium bowl stir together eggs, pecans, brown sugar, corn syrup, 2 T melted butter, and vanilla. Spread evenly over the baked crust. Bake about 20 minutes more, or until filling is set. Cool in pan on a wire rack. Cut into bars.
Can be stored in the fridge up to three days, but do not freeze.

Tips: I made this recipe with walnuts and it was just as good. I highlighted the part about lining the pan with foil because it can be areal nightmare getting these out of the pan in nice square sized pieces if you don’t. Enjoy!

January Crafty Club

Hello All,

Our meeting this month will be held at the North Spokane Library at 7 p.m. on January 28th. The food theme is baked potatoes, which will be provided by Dee. I am bringing Pecan Pie Bars. Hope to see you there!

Susan