Weekend Supper Club, Round 2, Week 1; Liz Moreland
"Arizona Should Have Made It To The Tournament Hot Artichoke Dip"

Due to the NCAA Playoffs this upcoming weekend, Liz submitted a great appetizer/dip perfect for a party! We do have some KY fans at our house however!

Ingredients:

1 cup grated Parmesan cheese

1 cup Mayonnaise

1 can drained artichoke hearts

Paprika

Directions/Comments:

This is such a yummy and easy dip to throw together. I wouldn't use anything but mayo with this dish, Miracle Whip just won't do.

It's my "go to" for potlucks and gathering with friends. My Mom has been making this one for cocktail parties for over 25 years!

Set oven to 350. In a bowl mix the cheese and mayo together and set aside. Chop the artichoke hearts, pour the hearts in the bowl with the mayo and cheese, Mix. Pour the mixture into a casserole dish (I use a ceramic tortilla holder because it has a lid and is easy to transport). Sprinkle on the paprika, Bake about 15-20 mins until bubbly. I usually serve it with crackers.

Liz's Artichoke Dip

Carla's Artichoke Dip



Cindy's Artichoke Dip



Cute dish from Target for dip



Weekend Supper Club Week 5: Family Style Swiss Steak, from Carla Davis

Ingredients:

3 Tablespoons flour
1 large size oven cooking bag
1 (14 1/2oz) can original style stewed tomatoes
1 (10 1/2oz) can condensed beef broth
1 medium onion, sliced
1/2 teaspoon pepper
1 (1 1/2 to 2 lbs) boneless round steak
3 medium carrots

Directions:

Preheat oven to 350 F. Place flour in cooking bag; twist end and shake to coat inside. Place bag in a 13X9X2 inch baking pan. Add tomatoes, broth, onion and pepper; squeeze bag to blend ingredients.  Cut steak into serving size pieces and place in bag in single layer. Place carrots in bag around steak. Close bag with nylon tie; cut 6 slits 1/2 inch long in top. Bake 1 hour and 15 minutes or until steak is tender. Serve over rice or potatoes.

Carla's Swiss Steak

Cindy's Swiss Steak

Jaimie's Swiss Steak

Weekend Supper Club Week 4; White/Phat Chick Enchiladas via Jaimie Petty

This is a very easy dish to make on days when you don't want to step on the scale!

Ingredients:
1 whole fryer chicken
12 flour tortillas-Fajita size
2 cans of cream of mushroom, or chicken soup
4 oz of cream cheese (room temperature)
1 cup of sour cream
1.5 cups of Monterey Jack cheese
Salt, pepper and chili powder to taste

Directions:
Cook the whole fryer chicken in the crock pot for 6 hrs or the usual time you would cook a chicken, season lightly with salt, pepper and chili powder.
After chicken is fully cooked, take chicken out of crock pot and place in a bowl to let it cool.
Shred the chicken off the bone and place in a bowl. (This will totally burn your fingers BTW) but it's OK because we all know we've done it before.
Mix the cream cheese and half a cup of Monterey Jack cheese in with the shredded chicken.
In another bowl mix the two cans of soup and the sour cream.
In the bottom of a 8 x 11 casserole dish add a generous layer of the soup mixture
Fill the tortillas with however much chicken mixture you desire. I make them fat because....Hello! they are Phat girl enchiladas!!! Roll them up and throw them in the dish.  They don't have to be as tightly squeezed together like the non-white girl version because the THICK sauce needs to seep in, but you do want to try and fit 12 in a dish. Add the remaiunder of the soup mixture to the enhciladas and bake for 20 minutes
Finally add a cup of cheese to the top and bake for another 10 minutes or until cheese is melted.
I hope you enjoy them as much as my boys do.

Jaimie's Enchiladas

Carla's Enchiladas

Julie's Enchiladas

Liz's Enchiladas

Cindy Enchiladas

WSC WEEK 3

Julie has submitted her recipe for Peanut Butter Pie....I can't wait to make it and the picture makes me hungry just looking at it:

PEANUT BUTTER PIE:

Ingredients:

1 cup + 2 tblsp peanut butter (creamy)
1 8oz package of cream cheese (softened)
1/2 cup sugar
4 1/2 cups thawed whipped topping
1 12oz jar hot fudge topping
15 chocolate Oreo cookies, with chocolate cream
3 tblsp melted butter

Directions:

Crust:

    Crush cookies to resemble fine to coarse crumbs (food processor, or with rolling pin)

Melt butter and add to cookie crumb mixture, mix and press into pie dish.

Bake crust for 8-10 minutes, let cool completely.

Pie:

    With electric mixer, beat softened cream cheese and 1 cup peanut butter unitl thoroughly mixed.

Gently fold/mix in 3 cups thawed whipped topping until completely combined.

Spoon mixture into cooled pie crust, smooth edges to cover whole pie.

Reserve 2-3 tblsp of hot fudge topping in plastic sandwich bag, heat remaining hot fudge in microwave for 60 seconds, stir.

Spread hot fudge topping over entire peanut butter pie.

Refrigerate until hot fudge has begun to set.

Spread remaining thawed whipped topping onto pie, being careful not to mix layers.

Topping:

    Place 2 tblsp peanut butter into sandwich baggie, cut corner of bag and squeeze bag to drizzle on top of pie.

Cut corner of bag containing the hot fudge and do the same, drizzle hot fudge in opposite direction of peanut butter.

Refrigerate until set, and ready to serve.

ENJOY!!!

Cindy's Pie

Liz's Show-off Pie

Carla's Pie

Julie's Pie