March 21, 2013

Momma Aimone's Craft Club Menu

I am sure there are a few of you out there wondering, why craft club.  Well, it is no secret that I love to craft, I love my girlfriends,  and I love wine...hence craft club.  We tried book club, but no one read the book and it just turned into a wine drinking, gossip fest (which I was A-OK with) but ever since having my Sweet Boy, I feel like I have to be constantly "doing" something.  So, craft club was born.  All the same benefits of book club, but you leave with a finished product.  GENIUS.  Each lady takes turn hosting once a year and is responsible for the craft, food and beverages.  I highly suggest replicating, and doubling, this menu for your next ladies only function!

Some of my favorite ladies and their totes.
Brie and Apple Crescent Rolls
Makes 16 servings
adapted from

-2 Pillsbury crescent rolls
-Brie log (sliced into one inch slices)
-Granny smith apple (peeled and sliced into one inch slices)

1.  Preheat oven to 375.
2.  Roll out individual crescent rolls on a baking sheet.
3.  Place an apple slice at the top/thickest part of each crescent roll.
4.  Layer on top of the apple, the brie, Craisins and a dab of honey.
5.  Roll them up and bake for approximately 10 minutes.
6.  Serve warm.

Blue Cheese and Pear Tartlets
Makes 15 servings

-4 ounces blue cheese, crumbled
-1 ripe pear - peeled, cored and chopped
-2 tablespoons light cream
-ground black pepper to taste
-1 package mini phyllo tart shells

1.  Pre-bake the phyllo tart sells according to package and let them cool.
2.  Mix together blue cheese, pear and light cream.  Season with pepper.
3.  Spoon mixture into cooled shells.
4.  Bake at 350 for 15 minutes.
5.  Serve warm.

Spinach and Artichoke Dip
adapted from

-8 ounce package of cream cheese, softened
-1/4 cup mayonnaise
-1/4 cup grated Parmesan cheese
-1/4 cup shredded mozzarella cheese
-1 clove minced garlic
-1/2 teaspoon dried basil
-1/4 teaspoon garlic salt
-salt and pepper to taste
-14 ounce can artichoke hearts, drained and chopped
-1/2 cup frozen chopped spinach, thawed and drained
-1/4 cup shredded mozzarella cheese

1.  Preheat oven to 350 degrees.
2.  Lightly grease a small baking dish.
3.  In a medium bowl, mix together cream cheese, mayonnaise, Parmesan cheese, mozzarella cheese, garlic, basil, garlic salt, salt and pepper.
4.  Gently stir in artichoke hearts and spinach.
5.  Transfer mixture to the preapred baking dish.
6.  Top with mozzarella cheese.
7.  Bake in preheated oven for 25 minutes, until bubbly and lightly browned.

Orzo with Tomatoes, Feta & Green Onion
from my dear friend Katie Guymon at (photo courtesy of her too!)

-1/4 cup red wine vinegar 
-2 tablespoons fresh lemon juice
-1 teaspoon honey
-1/2 cup olive oil
-6 cups chicken broth
-1 pound orzo
-2 cups red grape tomatoes, halved
-1 7-ounce package feta cheese, crumbled
-1 cup fresh basil, chopped
-1 cup green onions, chopped
-1/2 cup pine nuts, toasted (optional)

1. Whisk vinegar, lemon juice, and honey in small bowl. Gradually whisk in oil. Season vinaigrette with salt and pepper.
2. Bring broth to boil in large heavy saucepan. Stir in orzo, reduce heat to medium, cover partially, and boil until tender but still firm to bite, stirring occasionally. Drain. Transfer to large wide bowl, tossing frequently until cool.
3. Mix tomatoes, feta, basil, and green onions into orzo. Add vinaigrette; toss to coat. Season with salt and pepper. Add pine nuts; toss. Serve at room temperature.

Mozzarella, Red Pepper and Pesto Sandwiches
Makes 4 servings
from Weight Watchers

-3 tablespoons mayonnaise
-1 1/2 tablespoons store-bought pesto
-Sourdough baguette, cut into 4 pieces
-6 oz sliced mozzarella cheese
-2 pieces roasted red pepper, thinly sliced

1.  Mix together the mayonnaise and pesto.
2.  Halve baguette horizontally and spread mayonnaise mixture on both sides.
3.  Top bottom half with equal parts mozzarella and roasted red pepper.
4.  Cover with remaining bread half and serve.

Cream Cheese Poundcake
adapted from Southern Living

-2 cups butter, softened
-8 ounce package of cream cheese, softened
-3 cups sugar
-6 large eggs
-3 cups flour
-Dash of salt
-1 tablespoon vanilla extract

1.  Beat butter and cream cheese together at medium speed until creamy (do not over beat).
2.  Gradually add sugar.
3.  Add eggs, one at a time, beating until combined.
4.  Combine flour and salt in a separate bowl and gradually add to butter mixture.
5.  Stir in vanilla.
6.  Pour batter into a greased and floured bundt pan.
7.  Even the top of the cake out with a spatula.
8.  Bake at 300 for 1 hour and 40 minutes, or until toothpick comes out clean.
9.  Cool in pan on wire rack for 15-20 mins, then remove from pan and let cool on wire rack completely.

Note:  I served my poundcake with frozen strawberries with sugar, that I had thawed in the refrigerator.  

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