Making Flowers!

Raenie taught us how to make these really cool tissue paper flowers. Thanks Raenie!!
The food was great and it was really good getting to know Emily and Amanda! We're so glad you moved here! We really missed you Lora! We will definitely make sure that the next GNO will work better with your schedule! Thanks everyone!

Oreo Truffles

Meatballs

1/2 cup brown sugar
1/4 cup vinegar
1 tsp mustard
1/4 cup original flavor BBQ sauce (not smoke flavor)
1 tsp Worcestershire sauce
20 frozen Italian style meatballs

Combine sauce ingredients and blend thoroughly. Bring to a boil, then add frozen or precooked meatballs and simmer until they are heated thoroughly.
Serve as an appetizer or over rice as a main dish.

Chocolate Chip Cookies

Combine:
2/3 cup butter flavored shortening
2/3 cup butter
1 cup brown sugar
1 cup sugar
2 eggs
2 tsp. vanilla
Mix till creamy

Add:
3 cups flour
1 tsp. baking soda
1 tsp. salt
Mix Well

Stir in:
12 oz pkg semi sweet chocolate chips
1 cup chopped nuts
Drop rounded dough on ungreased baking sheet & bake in pre-heated (375°) oven for 8-10 min.

Artichoke Dip

1 cup sour cream
1 cup mayo
1 cup grated cheddar jack with jalepenos cheese
(I sometimes have a hard time finding this particular variety of cheese, in which case I use about a half cup of grated cheddar cheese and about a half cup of pepper jack with jalepenos.)
1 can diced green chiles
1 can artichoke hearts.

Dice Artichoke hearts. Mix all ingredients and bake 20 minutes at 350 degrees.
Serve with crackers, bread, veggies or whatever!!!

Chocolate Souffle

3/4 cup butter
1/2 cup flour
1/2 cup milk
1 cup sugar
2 egg yolks
3 1/2 ounces bittersweet chocolate, melted
1 TBS cocoa powder
5 egg whites

In a saucepan, cook the butter and flour to form a sandy roux. In a separate pan, bring the milk and sugar to a boil, then add them to the roux. Cook until a smooth paste forms. Cool slightly, then whisk in the egg yolks. Add the melted chocolate and cocoa. Whip the egg whites to stiff, glossy peaks and immediately fold them into the base. Pour the mixture into buttered, sugared individual sized ramekins (about 1/2 inch from the top). Bake at 375 F for 20 minutes.

Serve with a dusting of powdered sugar (or fresh whipped cream).