My Bishop asked my friend Heather and I to make food for a stake bishopric meeting they were having last night. We had a lot of fun! I included some of the recipes here. Some of the others I will have to get from Heather.
Aunt Kim's mini cheesecakes
1 rotiserie chicken
8 slices of bacon, cooked & diced
1/2 c diced celery
3 stalks green onion, chopped
1/2 c grape tomatoes quartered
1/2 c chopped pecans
1 c mayo
salt & pepper to taste
1 t paprika
Shred the chicken & combine everything else together.
Peanut Butter Truffles/buckeyes modified
This is one of Matt's favorite things. I just took a recipe for buckeyes and modified it.
1/2 c butter, melted
1 1/2 c peanut butter
4 c powdered sugar
Combine all the ingredients. (I use my hands) Roll the mixture into 1/2 T balls. Refrigerate them for about an hour. Coat them with melted chocolate almond bark and let them set on parchment paper.
Schoen Family Spinach Dip
2 packages, 8 oz cream cheese
1 c mayo
1 10 oz package of frozen chopped spinach, thawed & drained
1 c shredded cheddar cheese
1 8 oz can water chestnuts (minced)
5 strips of bacon, cooked & crumbled
1 green onion chopped
2 t dill
1 garlic clove, minced
1/2 t salt
1/8 t pepper
1 unsliced round loaf sourdough bread
In mixing bowl, beat cream cheese and mayo. Stir in the next nine ingredients. Cut at 1 1/2 inch slice off the top of the bread; set aside. Carefully hollow out the bottom of the bread leaving a 1/2 inch shell. Fill the shell with the spinach mixture. Replace top. Wrap in heavy duty tin foil and place on baking sheet. Bake at 375 for 1 - 1/1/2 hours or until the dip is heated through.