A Few Recipes from Our May Meeting

Everything we had to eat on Monday was delicious, as usual! Here are Sara's recipes for the desserts:

Peanut Butter Mini Muffins ( from thepioneerwoman.com)

1 package of refrigerated peanut butter cookie dough
1 package mini Reese's Peanut Butter Cups

Slice cookie dough into 12 equal slices. Cut each slice into four wedges. Place each wedge into a greased minimuffin tin.

Peel the wrappers from 48 mini Reese's Peanut Butter Cups.

Bake the cookie dough muffins at 350 degrees for 6 to 8 minutes - just until they begin to turn golden.

Almost as soon as you remove the muffins from the oven, begin lightly pressing one piece of candy into each cookie muffin. The warmer the cookies, the better. They will grab onto the candy and work their magic, making the candy nice and soft and melty. Carefully remove from muffin tins with a spoon and arrange on a platter.

The Cake (Marilyn calls it something like Texas Southern Pecan Cake)

Choose and mix as directed on the box any cake mix, any brand. Sara used a yellow cake mix.

Add 1 egg and one container of purchased prepared German Chocolate Cake Icing or Coconut Pecan Icing. Mix.

Bake the cake according to box directions in a tube pan or a bundt cake pan.

That's it. That's all. It is the most delicious, moist cake you have ever tasted!

And here is Sandy's recipe:

ITALIAN CHEF SALAD

Romaine lettuce, chopped
1/4 lb. salami, sliced
1/4 lb. Provolone cheese, chopped
Mild pepper rings, a couple of fork fulls
Sliced green olives, 1/4 cup
1 tomato, chopped
2 ribs celery, chopped
Red wine vinegar, 2-3 Tablespoons
Extra Virgin olive oil, 2-3 T.
Salt and pepper

Combine all ingredients and dress with red wine vinegar and olive oil, salt and pepper, all to your taste.
You can use any other type of cheese (Parmesan, Mozzarella, etc); and you can use ham as an option also.

And here is Marilyn's delicious salad:

Strawberry Spinach Salad

2 Tablespoons sesame seeds
1 Tablespoon poppy seeds
1/2 cup sugar
1/2 cup olive oil
1/4 cup distilled white vinegar
1/4 teaspoon paprika
1/4 teaspoon Worcestershire sauce
1 tablespoon minced onion
10 ounces fresh spinach - rinsed, dried and torn into bite sized pieces
1 quart fresh strawberries - cleaned,k hulled and sliced
1/4 cup almonds, blanced and slivered

In a medium bowl, whisk together the sesame seeds, poppy seeds, sugar, olive oil, vinegar, paprika, Worcestershire sauce and onion. Cover and chill for one hour.

In a large bowl, combine the spinach, strawberries and almonds. Spoon desired amount of dressing on salad. Refrigerate 10-15 minutes before serving.

Sorry no pictures of these recipes :-( All gone.


If you who were there have other recipes, please email them to me and I will post those here.