Each quarter, we get together with friends for a dinner party, potluck style. This month we went the casual route, bringing finger foods and games. After dropping Benjamin off at our monthly Babysitting Trade (heaven-sent idea!), I rushed home to whip up my potluck items. I chose to make a healthy-ish Spinach Artichoke Dip with baked tortilla chips, and Taffy Apple Tarlets (a Pampered Chef recipe that I tried at a party last year). I actually ran out of time to cook the tartlets, but fortunately the clubhouse where we held the party had an oven, so all was not lost.
As we headed out, huge snowflakes started to fall and I questioned my choice of outwear, a lightweight corduroy jacket which would sop up any and all precipitation. Despite the weather - and my clothing choice - we arrived at the party and began setting things up. After everyone arrived, the spread was delightful and we were all eager to consume tasty morsels such as Tarragon Chicken; Vegetable Chow Mein; Baked Chicken Tenders; Sliced Apples, Strawberries & Grapes; Peanut Butter Chocolate Fudge; Muddy Buddies; Holiday Chocolates; Spice Drops; Caramel Popcorn; Hot Cocoa;Bottled Rootbeer and much more!
Although I didn't pull out my camera during the festivities, the food was wonderful and conversation swirled around Twilight & Captain America, the approaching holidays and the merits of the search tool on an iPhone. After a quick game of Apples to Apples Pictionary (improvisation is awesome!), we headed out into the cold night as scant snowflakes continued to fall. Although it was one of our more casual get-togethers, it was an enjoyable evening spent with cherished friends.
And, per requests from several party-goers, I'm including the recipes to my dishes from the night. They are fast, easy and soooo good!
Hot Spinach and Artichoke Dip
Ingredients:
- 13.75 oz artichoke hearts packed in water
, drained & chopped
- 10 oz frozen spinach, thawed and squeezed
- 1/4 cup chopped white onion
- 1 clove garlic
- 1/2 cup fat free Greek yogurt
- 1/2 cup light mayonnaise
- 2/3 cup Parmigiano Reggiano
- 4 oz shredded part skim mozzarella cheese
- salt and fresh pepper to taste
- dash of red pepper flakes
- olive oil spray
Directions:
Preheat oven to 375°. Combine all the ingredients in a medium bowl. Pour into crockpot, cook on high for 1-2 hours (I added a little more cheese on top). Serve right away. Can be made one day in advance and stored in the refrigerator before baking. Makes about 3 3/4 cups.
Taffy Apple Tarlets
Ingredients:
1/4 cup dry roasted peanuts
- 2 large granny smith apples, peeled
- 3/4 cup butterscotch caramel sauce, divided
- 2 tablespoons all-purpose flour
- 1 (15 ounce) package refrigerated pie crusts, softened according to package directions (2 crusts)
- 12 caramels, unwrapped
Directions:
- 1Preheat oven to 400°F
- 2Chop peanuts using Food Chopper; set aside for later use.
- 3Cut peeled apples lengthwise into quarters using Utility Knife. Lay each quarter cut side down; angle knife, cut out and discard core. Coarsely chop apples with Food Chopper. Combine apples, 1/2 cup of the caramel sauce and flour in Classic Batter Bowl; mix well using Small Mix ‘N Scraper®. Microwave on HIGH 5-6 minutes or until bubbling and thickened; stir and set aside.
- 4Meanwhile, unroll one pie crust onto lightly floured Cutting Board. Spacing closely together, cut 12 disks from crust using outer tube of Measure-All® Cup (nine around outside edge and three in center). Press disks into wells of Deluxe Mini-Muffin Pan using Mini-Tart Shaper, ruffling edges. Repeat with remaining crust.
- 5Cut caramels in half using Utility Knife; place one piece into each tart shell. Spoon apple mixture evenly into tart shells; sprinkle with peanuts. Bake 14-16 minutes or until edges of tartlets are golden brown. Remove tartlets from pan to Stackable Cooling Rack. Drizzle with remaining 1/4 cup caramel sauce. Serve warm.
