April 17, 2011

Carol hosted the Gourmet Gals for a delicious Easter dinner. She not only hosted but she picked out the menu and prepared all the dishes with assistance from her sous chefs!

Everything was delicious!!

Appetizers were arranged on the side table, decorated with beautiful yellow and blue flowers.

Deviled Eggs in adorable bunny holders.

Rosemary Skewers

Makes 20 servings

20 3/4 inch wide strips of prosciutto

20 1 inch cubes of pepper jack cheese (we thought 1 inch was too large, you want it bite size)

20 firm rosemary springs, trimmed to 4 inches, bottom 2 inches of leaves removed

20 large pitted black olives

Wrap prosciutto around pepper jack cheese cubes. Using rosemary sprigs, skewer olives to cheese cubes. Serve immediately.

Bunny shaped cream cheese and dried cherry spread from HEB (adorable AND delicious) with assorted crackers.

Appetizer plates and napkins.

Beautifully decorated table (as always!)

Carrot and Ginger Soup with honey cream.

Asparagus salad with strawberries and oranges with a simple vinaigrette.






Ham with carrots, buttered pecan brown rice, green beans, apricot raisin hot cross buns, and Pepperidge Farm Chicken. And not shown...pistachio jello salad and bunny butter! Carol shaped butter pads int0 the shape of bunnies. So very cute!

Pepperidge Farm Chicken

Skinless, Boneless Chicken Breasts
Wondra Flour
Pepperidge Farm Herb Stuffing (not the cornbread one)
1 can Campbell's Chicken - Mushroom Soup
1/2 cup butter, melted

Crush stuffing (as suggested by Tonya, use a food processor) and place in a separate bowl.

Mix soup with 1/2 can water (Carol adds milk, not water) until it is a smooth, not clumpy, and a good consistency for dipping. Place in a separate bowl.

Put 1 cup Wondra flour in another bowl.

Drench each piece of chicken in Wondra Flour. Then dip in the soup mixture. Next, dip in the stuffing mix until coated.

Grease baking dish with butter. Place chicken in dish. Drizzle 1/2 c melted butter on top. You may need a little more....the crumbs work best when they are fairly drizzled in butter.

Bake at 350 degrees for 50 minutes until golden brown.

Holiday Lime Jello Salad

Ingredients

• 1 can crushed pineapple, drained with juice reserved (I used 2 small cans of pineapple)
• water and reserved juice to make 1 cup
• 1 (3 ounce) package lime flavored gelatin mix
• 1 8 oz. package softened cream cheese
• 1 cup small curd cottage cheese
• chopped pecans (optional)
• 
  

Directions

1. In a large measuring cup, mix reserved pineapple juice and enough water to yield 1 cup. Pour into a pot and bring to a boil.
2. Add the lime jello and stir until completely dissolved.
3. Stir cream cheese into the gelatin mixture until completely blended. Mix in the crushed pineapple, cottage cheese, and pecans (if desired). Pour the gelatin mixture into a serving bowl. Refrigerate at least 4 hours or overnight until set.

Carrot cake muffins.