Bacon Wrapped Yums, Watermelon Mojitos, ShishKaBobs & Pie...Oh My!

Being that June 30th was the weekend before 3rd of July and many of us were going to be out of town we decided to put Girls Night off until the following week. Soooo, July the 7th we were at my house. The LAST time we will be at this house luckily...as our girls night is growing, I realized that we needed to upgrade to something with a larger kitchen :) Ok, honestly it was for the ever-growing family we have but in the back of my mind was GN when it came to finding just the right kitchen.

I started baking & cooking at nearly 9 am. Even though I had in mind that my DIY (do it yourself) dinner would be the easiest route, I had to bake a pie for dessert.

Appetizers were Bacon Wrapped, Asiago Cheese Stuffed Prunes. Originally I had meant to stuff dates instead but in a hurry grabbed the wrong thing at the grocery store and let's face it ANYTHING wrapped in bacon is A-MAZING, so it worked. This yummy idea courtesy of my friend Cara & her sis. I ate practically all of the ones they brought to a football game party a few years ago. One note: Do buy the chunk of cheese rather than shredded, as it is much easier to stuff into the fruit. Wrap with bacon and secure with a toothpick. Bake at 325 until bacon is golden brown and cheese is oozing out the sides. Now I'm hungry!

Drinks (along with wine - a staple at GN) were Watermelon Mojitos. And although my cookbooks are already packed, I can tell you to puree 1/2 of a small watermelon and a small bunch of fresh mint leaves in a food processor until smooth (this is great because you still get that great mint flavor without having to suck it up a straw or worry that it's in your teeth). Add to a large drink pitcher. Stir in 1/2 a cup of fresh lime juice and 12 oz white rum. Garnish with a small watermelon slice and sprig of mint. Optional is a splash of sparkling water or club soda if you want it to have some fizz.

My DIY dinner was building your own Shish-Ka-Bobs. The key is to cut everything into the same size pieces so that everything cooks evenly. Options to add to your (olive oil soaked) sticks were:

Chicken - marinated with lime juice and minced garlic
Pork Loin - Hormel Italian Cheese
Elk Sirloin - coated with a special Montreal Steak Seasoning. I WISH I knew what was in this because when I run out I'm going to be a VERY sad girl!

White Onions
Crimini Mushrooms
Red & Green Peppers

I had the girls build their masterpiece, brush it with melted garlic & herb butter and put them on the BBQ. Cook them at approximately 350-400 until the meats are cooked all the way through. I served them with Roasted Butternut Squash, which I cubed into 1" pieces, coated with olive oil, butter, garlic, salt, red pepper flakes & chopped fresh rosemary. Roast them in a 350 pre-heated oven for about 30 mins, taking time to turn them once or twice.

After we stuffed ourselves and settled in with some wine I served a Peach, Rhubarb & Nectarine Cream Pie:

Pre-heat oven to 375

1 1/2 lbs clean & dry fruit - Any combo of the 3 or others of your choosing are fine. Blackberries are great!
3/4 c. flour
3/4 c. sugar
1/2 c. heavy whipping cream

Toss fruit into a bowl of well mixed flour & sugar. Fill into pre-made crust (I prefer Pillsbury flat crusts). Pour in whipping cream. Sprinkle 1tsp flour on top. Put top crust on. Cut slits to allow ventilation. Use marinating brush to apply 1 Tbsp milk or remaining cream. Sprinkle with 1 Tbsp sugar.

Heat in 375 oven for 10 mins. Reduce temp to 325 for 40 mins. If edges of crust brown to fast cover with foil, but remove for last 10 mins of baking.

We have since decided that someone each week is going to volunteer to bring a side dish or dessert since our group has been growing. Cooking for 10-12 is fun, but sure is work too. It's great to share the passion of cooking with so many wonderful women!

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Amanda