July Grub Club

July Grub Club was enjoyed by all and with the big announcement of Jana's pregnancy! A few of us (one in particular) had been quite suspicious over the last couple of months. We are all so excited about the Cronemeyer's new addition. I hated to miss this fantastic dinner and fellowship but have posted the fun pics and delicious recipes. I hope everyone has a great week and looking forward to Grub Club in August with Baby Johnson!

Pesto Chicken Pasta - Main Course

Ingredients:

3 cups of fresh basil leaves

1/3 cup Parmesan cheese

1/2 cup of Italian Dressing

2-3 garlic cloves

pine nuts

pasta (any kind)

Directions:

Place the basil, Parmesan cheese, Italian dressing, and garlic in a food processor. Process until well blended (add more Italian dressing if needed). Add in the pine nuts at the end and process with the pesto sauce. Boil water and cook pasta al dente. Drain pasta and put back into the pot you used to cook it. Add the pesto sauce and additional pine nuts(if desired). Top with grilled or sauteed chicken and serve.

Chicken Dip - Appetizer

Ingredients:

1 (8 oz) package of cream cheese, softened

1/2 of a (1 oz) package of dry ranch dressing mix

1 (12.5 oz) can of canned chicken breast, drained & shredded

Directions:

In a medium bowl, combine cream cheese, ranch dressing mix and chicken. Best if chilled for about an hour in the refrigerator. Serve with crackers.

Chocolate Delight - Dessert

Ingredients:

1 cup flour

1 stick butter, melted

1/2 cup chopped nuts

Mix all of the above ingredients and press into a 9x13 Pyrex dish. Bake in a 350 degree oven for 15-20 minutes. Cool completely.

1 cup powdered sugar

1 8-oz. pkg. cream cheese, softened

1/2 large carton cool whip

Mix all of the above and spread over cooled crust.

2 small pkgs. or 1 large pkg. instant chocolate pudding mix

3 cups cold milk

1/2 large carton cool whip

Mix all of the above, except cool whip and spread over cream cheese mixture. Top entire dish with the remaining cool whip. Garnish top with chopped nuts if desired.

Melissa's Shower

Such a cute cake for Baby Johnson Rebecca, Kiera, and Jana
Burp Cloths

Diaper Caddy
Laura and Mary Margaret

Pictures from Shower/Dinner

Here is our group from left to right: Kate, Mary Margaret, Laura, Melissa, Jana, Rebecca, and Kiera. This is our yummy dinner!

June Grub Club Recipes and Melissa's Shower

Hello Blogging World! This blog has been created as an easy way to exchange recipes among a small group of friends. We will be posting periodically after monthly dinners with fun pictures and yummy recipes. We also had a "surprise" baby shower for Melissa. We have 2 preggo's in our small group that are due within 2 weeks of each other. We can't wait to meet Baby Johnson (don't know the gender or name) and Mary Grace Nesmith!!!

Recipes from June Grub Club


Chicken and Broccoli Wellington - Serves 8


2 cups chicken, cooked and chopped

4 ounces mozzarella cheese, shredded

1/2 cup onion, chopped

1 cup sour cream

1/4 cup cream cheese

1/4 teaspoon salt

1/4 teaspoon pepper

9 ounces frozen broccoli, chopped and thawed

2 8-ounce cans crescent rolls

1 egg, beaten

poppy seeds


Directions:

1. Combine chicken, cheese, onion, sour cream, cream cheese, salt, pepper, and broccoli and simmer for 10 minutes.


2. Separate each package of rolls into four rectangles and press perforation to seal. Divide chicken mixture evenly between the 8 rectangles, placing it in the center of the dough. Bring edges and ends together to seal.


3. Brush tops with beaten egg and sprinkle with poppy seeds. Heat oven to 375 degrees and bake for 18 - 22 minutes.

Spinach Dip

1 10 oz. pkg. frozen chopped spinach, thawed and well drained

1/2 pint sour cream

1 cup mayonnaise

1 .4 oz package dry ranch dressing mix

Dash of dill weed

Crackers or corn chips for dipping

Directions:

Mix ingredients and chill. Serve with crackers or chips. Better made a day in advance. Can be served in a hollowed out purple cabbage head or scooped out round bread loaf if desired.