We enjoyed a simple menu at last week's book club dinner and discussion of Redeeming Love by Francine Rivers. A few of us brought appetizers; Missy Hilyer treated us to homemade bread and butter; and guests were asked to bring salads and desserts. Dinner was wonderful! Find our appetizer recipes below.
I wanted a golden punch for our book club selection, which is set in the days of the California Gold Rush. This recipe from Allrecipes was the perfect choice!
2 (750 milliliter) bottles sparkling apple cider
1 liter carbonated water
3 large oranges
1 6-ounce can frozen lemonade concentrate
1 tablespoon white sugar
2 trays ice cubes
Thinly slice the lemons and the oranges and place in a large punch bowl. Pour in the thawed lemonade. Gently stir in the seltzer water and the sparkling apple cider. Add sugar to taste. Add large block of ice. (Note: Instead of the ice, I made an ice ring using raspberries and some of the lemon and orange slices from the recipe.)
2 boneless skinless chicken breasts, cubed
1 package bacon, cut in thirds
1 cup brown sugar
chili powder to taste
Hot Bacon Swiss
Lara Graham served this tasty dip warm from the oven with corn chips.
1 cup grated Swiss cheese
1/2 cup mayonnaise
8-ounce block of cream cheese
1 jar Hormel Bacon Bits
Crushed Ritz crackers (about 1 sleeve)
Mix cheese, mayonnaise and cream cheese with a blender, then spread mixture into a baking dish. Top with Hormel Bacon Bits, then crushed Ritz crackers. Bake at 350 degrees for 25 minutes, or until bubbly. Serve with corn chips.
I picked this recipe up on a trip to Columbus, Ohio, for a ladies day a few years ago. It is a hit on holiday menus and was perfect for our book club gathering.
1 sheet puff pastry, thawed according to package directions
1 wheel of brie
Slice the brie in half and spread a couple of tablespoons of raspberry preserves between the layers. Sandwich them back together, and wrap the wheel in puff pastry. Sprinkle sesame seeds on top, and bake at the recommended temperature for the puff pastry until golden brown. Serve warm with sliced apples.