Feta Dip

Served at June Bunko

Host Candace

olive oil
1 block (8 oz) of feta cheese (if you can buy the block, not the precrumbled -its sort of dry)
tomatoes (any kind)…I use about 3-4 Roma’s
1 bunch of green onions (I used 4 stalks)
1 baguette
Greek Seasoning (see pic below)
1 large platter

1. Wet the platter generously with olive oil.

2. Dice the green onions and tomatoes.

3. Throw them on the olive oil.

4. Crumble the feta cheese and throw that on the platter.

5. Sprinkle the Greek Seasoning on top. (I use about 2-3 tsp.) (I got at Albertsons)

6. Mix it gently all together…

7. Until it looks like this.

8. Slice the baguette. A special word about the bread…it MAKES the dip. I have found that the best bread is FRESH, bakery kind….the kind that comes in the long skinny paper bag. You want it bite-sized and you want to cut it thin…

Mountain Dew Apple Dumplings

Served at June Bunko

Host Candace

2 (8 count) cans crescent rolls
3 -4 tart apples
1 1/2 cups sugar
1/2 cup butter
1 teaspoon cinnamon
1 (12 ounce) cans Mountain Dew soda
Directions
Spray a 13x9 baking dish or pan.
Peel and slice apples into 16 pieces.
Roll each apple slice in 1 section of crescent roll.
Place rolled slices in pan in two rows, put extras along side.
Melt butter, add sugar and cinnamon and pour over apples.
Pour can of Mountain Dew over all.
Bake at 350 degrees for 45 minutes.
Serve warm with vanilla ice cream.

Hilary's Homemade Rolls

Served at May Bunko
Host: Andrea

This is very easy to double. We figure if we are making it, we might as well double it. As written it makes 2 loaves of bread or 2 dozen rolls.

Ingredients

2 cups warm water

2/3 cup white sugar

1 1/2 Tbsp. active dry yeast

1 1/2 tsp. salt

1/4 cup oil

6 cups bread flour

1. In a large bowl, dissolve the sugar in warm water, and then stir in yeast. Allow to proof until yeast resembles a creamy foam.

2. Mix salt and oil into the yeast. Mix in flour one cup at a time. Kneed dough on a lightly floured surface until smooth. Place in a well oiled bowl, and turn dough to coat. Cover with a cloth and allow to rise until doubled in size, about 1 hour.

3. Punch dough down. Knead for a few minutes and divide in half.

For Bread

Shape into loaves and place into two well oiled 9x5 inch loaf pans. Allow to rise for 30 minutes, or until dough has risen 1 inch above pans. Bake at 350 degrees for 20-30 mins. Brush tops with butter while hot.

For Rolls

Divide the dough into two equal pieces. Either divide each half into 12 equal pieces and make rolls or roll out each half into a 12 inch circle and cut into 12 wedges. Roll wedges up tightly, starting with the large end. Place on a lightly greased baking sheets with the points underneath. Cover and let fise for 15-30 mins. Bake at 350 degrees for 10-15 mins. Brush with butter while hot.

Party Pasta Salad

Served at May Bunko
Host: Andrea

1 lb box bowtie pasta, cook in salted boiling water. When cooked, rinse in cold water & drain.

While pasta is cooking, prepare following:
1 1/2-2 cups red grapes, cut in half
8 oz can pineapple tidbits, drained
12 oz can cashew, bits & pieces
2 stalks celery, diced small
3 large cans chunk white chicken, drained
*optional: handful chopped green onions
1 bag lettuce greens
(I usually don't add these, but my mom usually does)


Dressing:
1 cup light mayo
3/4 bottle Kraft coleslaw dressing
Mix in separate bowl until well combined

Mix all ingredients in large bowl. I usually add some onion salt to taste. Refrigerate several hours or overnight before serving.

Rice and Chicken Salad

Served at May Bunko
Host: Andrea

1 package Uncle Bens Fast Cook Long Grain and Wild Rice
2 cups chopped cooked chicken (2-4 chicken breasts)
1 cup seedless grapes cut in half
1 cup cashew halves
2 TBS. onion

Cook rice according to package directions. When rice has cooled, put the rest of the ingredients in.

Dressing
1 cup mayo
1 TBS. Milk
3 TBS. Lemon Juice
Whisk dressing together and pour over salad before serving.

Con Queso Dip

Served at April Bunko

Host Lori

1 block of velveeta cheese

1/2 can of yellow el pato sauce

1 pkg. ground turkey, cooked (you could use ground beef)

1 jar of pace salsa (I use the mild, chunky kind)

1 pkg. shredded cheese

1 cup milk

In a crock pot (use a liner for easy clean up) add velveeta cheese, el pato, pace salsa, shredded cheese and milk. Cover and put on high until the mixture melts together. Cook ground turkey in a pan and drain, then add to crock pot. When mixture is melted you can turn down the crock pot to low. Usually about 45 minutes to an hour.

If you need to hurry up the process mix the ingredients into a pan on the oven and melt. Add the cooked ground turkey to cheese mixture to the crock pot and place on low. Ready to eat right away.

El Pato Dip

Served at April Bunko

Host Lori

2 tubs of whipped cream cheese

1 can of the yellow can el pato sauce

Mix in a bowl until it is all blended. Serve with chips, celery or carrots.

YELLOW CAN EL PATO SAUCE

Green Chili Enchilada Casserole

Served at April Bunko

Host Lori

This recipe makes to big batches, for some reason it does not taste the same if you try to half it. So make two batches and share one or freeze the other. This dish freezes nice.

Mix the following ingredients in a pan on medium heat. Heat enough to mix all ingredients well, but do not boil this cream mixture. (visually divide the above cream mixture into 4 equal parts)

1 large (26 oz) can cream of mushroom

1 large (26 oz) can cream of chicken

16 oz tub of sour cream

1 cup of milk

3 (7 oz) cans of green chiles (do not drain)

1 bunch of green onions diced

1 tablespoon of salt

1 tablespoon of pepper

Tear 2 bags of flour tortillas into bite size pieces (divide into 6 piles)

Shred 2 rotisserie chickens (1 for each pan)

you will also need 3 bags of shredded cheese (1 ½ per pan)(divide into 6 piles)

Layer in 2 foil pans the following

a layer of torn tortillas

a layer of cheese

a layer of mixture

a layer of torn tortillas

a layer of cheese

a layer of all of 1 rotisserie chicken

a layer of mixture

a layer of tortillas

a layer of cheese

Bake uncovered on 375 degrees for 35-50 minutes depending on how crunchy you like the top layer.

Freeze uncooked casserole, covered and then bake frozen on 375 degrees for an 75-90 minutes depending on how crunchy you like the top.

Gari Lu's Spaghetti Sauce

Served at September Bunko
Host Gari Lu

2 cups canned diced tomatoes (equals 14.5 oz can)
2 cups tomatoes sauce (equals 14.5 oz can)
1 cup water
1/2 cup diced onion
2 cloves garlic, chopped (I use pre chopped)
1/4 cup parsley (I use dried)
1 1/2 tsp. italian seasoning
1 1/2 tsp. house seasoning (recipe below)
1 1/2 tsp. seasoning salt
1 1/2 tsp. sugar
2 small bay leaves
1- 1 1/2 lbs. ground beef

In a stockpot combine all above ingredients except for the ground beef. Bring to a boil and then let simmer covered for 1 hour.
Crumble ground beef in large skillet. Cook and then drain any fat. After liquid has been simmering for 1 hour add beef. Simmer for 20 more minute. Remove bay leaves.

House seasoning (I make a large batch and then store it in an air tight container. It will store for 6 months)
1 cup salt
1/4 cup black pepper
1/4 cup garlic powder

This is a great recipe to double and freeze any leftovers.

Rotel Cheese Dip

Served at December Bunko
Host Natalee

Natalee's Version:

2 cans rotel
4 blocks cream cheese
1 lb. sausage-not links

Brown sausage. Cut cream cheese into small pieces and put in crockpot with rotel and browned sausage. Heat until cream cheese is soft and mix all together. Serve with chips.

October Bunko

Here are a few of the pictures taken on our "Witch's Night Out" Bunko. Ali thanks for hosting, great food and fun Hummer limo! I'm sure all that attended had a blast!!

Nicole

Christine, Andrea, Candace, Emily

Shari, Nicole, Lindsey, Christy, Lori, Gari Lu, Amanda, Natalee, Christine, Emily, Marci, Ali, Andrea, Hilary and Candace

Emily, Ali, Christine, Hilary, Andrea

Holli, Marci, Ali, Nicole, Shari

Lindsey, Cassie, Amanda, Hilary, Andrea, Lori, Gari Lu

Christy, Candace

Natalee, Christine, Emily Natalee

May Bunko Pictures

If you haven't seen the pictures we took at the May bunko check them out here! Go to proofing and the password is bunko. Angie did an awesome job!! I loved the photo booth set up.

Stuffed Mushrooms

Served at September Bunko

Host Gari Lu

Mushrooms

1 lb. Sausage

8 oz. Cream Cheese

Wash mushrooms and remove stems. Brown sausage and mix with softened cream cheese. Stuff mushrooms with cream cheese mixture and put in baking dish. Bake at 350 degrees for 30 minutes.

Craisin Salad

Served at September Bunko

Host Gari Lu

2 Hearts of romaine

1 C. Grated swiss cheese

1 C. Craisins

1 C. Salted cashews

1 Pear (finely diced)

1 Apple (finely diced)

Dressing:

1/2 C. Sugar

1/3 C. Lemon juice

2 tsp. Green onion (chopped)

2/3 C. Oil

1 tsp. Dry mustard

1/2 tsp. Salt

1 Tbsp. Poppyseed

Mix dressing with whisk. Add dressing to salad just before serving.

Strawberry Peach Crisp

Served at August 2010 Bunko

1/2 c. flour divided
2 15 oz. cans sliced peaches, drained
2 cups halved strawberries
3/4 c. plus 2 Tbsp. firmly packed light brown sugar
1/4 c. butter, cold
3 c. Post Honey Bunches of Oats with Almonds cereal, lightly crushed

Preheat oven to 350. Remove 2 Tbsp of the flour; set aside. Toss peach slices with strawberries, 3/4 cup brown sugar and remaining flour in a large bowl. Place in ungreased 8x8 square baking dish.

Mix reserved 2 Tbsp flour and the 2 Tbsp brown sugar in separate large bowl. Cut in the butter until mixture resembles course crumbs. Add cereal; stir until well blended (I used my hands to sort of squish it all together). Sprinkle over fruit mixture.

Bake 25 mins. or until topping is lightly browned. Serve with ice cream or whipped cream.