Christmas mtg 2012 (Spinach Salad, Broccoli Slaw,Cranberry Cinnamon Chip Bars, Toffee)

This year for our Christmas luncheon we met at Lenette's house. Even though it was still November, she had beautiful decorations up and her tree looked gorgeous. Here's our show and tell from the meeting:

Carolanna's tablerunner

 Heather's sock monkey quilt

Susan's wool tablerunner

 Jeanie's quilt-she said she's finally finished it after about five years. It's beautiful.

Carolanna's yoyo flower quilt

 Rachel's chevron quilt

Susan's fall wool wall hangings

Carolanna's vintage-like quilt

Rachel's twister quilt

 Kathi's tree skirt from last year. It was made using a pattern online from a post on Sew We Quilt. 

It went together quickly.

Maurene made 21 of these snap purses for a woman she met in St. George. She's going to teach us how to make these in one of our upcoming meetings.

 All the presents in our fun gift exchange.

Corrie had us play a fun version of Christmas Bingo. She even had prizes for those who won. Thank you Corrie!

Croissant turkey cranberry sandwiches!

Salads to choose from:

Spinach Salad with Warm Bacon Dressing

• 
  
  1 (10 ounce) bag baby spinach leaves
• 4 hard-cooked eggs, peeled and sliced
• 1 cup sliced mushrooms
• 4 strips crisply cooked bacon, crumbled
• 10 ounces Swiss cheese, shredded
• 1/2 cup toasted sliced almonds
• 1 tablespoon olive oil

• 1 large shallot, minced
• 1 teaspoon garlic, minced
• 1/3 cup white wine vinegar
• 1/3 cup Dijon mustard
• 1/3 cup honey
• 2 strips crisply cooked bacon, crumbled
• salt and pepper to taste

Directions

1. Place spinach into a large serving bowl, top with hard-cooked eggs, mushrooms, 4 crumbled strips of bacon, Swiss cheese, and almonds.
2. Heat olive oil in a small skillet over medium heat. Stir in shallots and garlic, and cook until softened and translucent, about 2 minutes. Whisk in the vinegar, Dijon mustard, honey, and 2 crumbled strips of bacon; season to taste with salt and pepper, then cook until hot.
3. Pour hot dressing over spinach and toss to coat.

Broccoli Slaw
1 pkg broccoli slaw- (10 oz I think)

1 bunch green onions chopped

1/2 cup salted sunflower seeds

1/2 cup cashews

1 pkg chicken ramen noodles, broken up

1/4 cup oil

1/4 cup sugar

1/4 cup vinegar

1/4 cup water

season packet from noodles

Combine dressing ingredients.  About 20 minutes before serving add dressing to salad ingredients.

Lots of fun homemade desserts!

Toffee

1 c. unblanched whole or slivered almonds-spread out on a foil lined cookie sheet

1 c. butter 

1 c. sugar

1/4 teas. salt

1/2 teas. vanilla

Cook over high heat for 5-6 min. stirring like a mad woman with a clean dry wooden spoon. Use a 2 qt. heavy bottom pan.  Toffee will be the color of a brown paper bag.

Pour over almonds.

Cranberry Cinnamon Chip Bars

½ c butter, melted

1 ½ graham crackers crumbs

1 ( 14 oz) can sweetened condensed milk

1 ¼ c shredded coconut

¾ c cinnamon chips

½ c chopped pecans or walnuts

½ c dried cranberries

 Preheat oven to 350

Coat a 9 x 13 pan with cooking spray.  Pour butter into pan and put graham crackers, mix &r press down gently with fingertips.  Pour sweetened milk evenly over cracker crust.  Sprinkle with coconut and continue layering with remaining ingred:  cinnamon chips, white choc chips, pecans and cranberries.  Press down evenly with fingertips over entire pan.

Bake 25-30 mins, until bubbly and slightly golden on top.  Let completely cool before cutting.  Jeanie        

 

Hot apple cider