Finding Joy in Him

Through Every Season

Recipes for Supper Club

Today is gymnastics/ grocery day. I finally decided what I am making for Supper Club.

Supper Club is the Marriage/Bible Study Small group that we are attending twice a month at our new church, Valley Fellowship. The small group isn’t very small; 12 or so couples. Every other week 2 couples prepare a meal for everyone.
The couple who’s helping us with the meal is bringing Chicken Alfredo and bread. Here is what I am bringing.. hopefully it will turn out.

Tossed Salad
Ingredients
• 2 hearts romaine lettuce
• 2 small plum tomatoes, diced
• 1 Kirby cucumber or 1/4 European seedless cucumber, diced
• 1 small yellow onion or 1/2 red onion, chopped
• 1 carrot, peeled and shredded
olives
shredded cheese
Salad dressings … ranch .. Italian
Crock Pot Winter Fruit Crisp
Nonstick cooking spray
6 C. peeled, cored and sliced Golden Delicious apples
6 C. peeled, cored and sliced pears
1 C. dried cherries
1/2 C. sugar
1 T. grated orange peel (colored part only)
3 t. ground cinnamon, divided
1 C. flour
1 C. uncooked oats, quick or regular
3/4 C. brown sugar
1 t. dried ginger
1/4 t. mace
3/4 C. butter, softened
Fresh whipped cream or ice cream

Spray the bowl of a slow cooker with nonstick cooking spray.

In a large bowl, combine the apples, pears, dried cherries, sugar, orange peel and 1 teaspoon cinnamon; toss well.

In another bowl, mix together the flour, oats, brown sugar, remaining 2 teaspoons cinnamon, ginger and mace. Crumble the butter with your fingers, add it to the flour mixture, and knead the mixture to incorporate the butter. Sprinkle this mixture over the fruit, patting it down lightly.

Scrape the fruit mixture into the slow cooker. Cook at high temperature until the fruit is bubbly, about 4 hours.

Serve warm with fresh whipped cream or ice cream.

Makes 12 servings.

AND..
Peanut Butter Cookie Bars
1/2 c. butter, melted
1/2 c. granulated sugar
1/2 c. packed light brown sugar
1 egg
1/2 c. peanut butter
1/2 tsp. vanilla extract
1/2 c. all-purpose flour
1/2 c. whole wheat flour (You can use only all-purpose flour if you’re so inclined.)
1/2 tsp. baking powder
1/4 tsp. salt
1 c. quick oats
1 (13 ounce) package chopped peanut butter cups
1 cup semisweet chocolate chips
Stir together melted butter and sugars and thoroughly combined. Add egg and mix well. Stir in peanut butter and vanilla extract. Add flour, baking powder, and salt; stir to combine. Stir in oats.
Optional: fold in 1/2 cup chopped walnuts
Press mixture into a 9×13 pan (lightly greased).
Optional: press in peanut butter cups
Bake at 350 degrees for 10 minutes. Remove from oven and sprinkle chopped candy cups and chocolate chips on top. Return to oven until golden brown and baked through, about 8-10 more minutes.
I am looking forward to spending time with Judi making it all.
J

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