We did a lot of talking about food allergies. Until recently the only one we had within the group was my own, to shellfish. Lucky for me, in a group that loves seafood so much, they accommodate my needs very carefully. Recently two of the girls decided to cut out gluten due to some issues they were having...turns out they were able to self diagnose it as an allergy and now we are working through learning about gluten-free alternatives. If anyone has any recipes or product brands they recommend, send 'em on over. We love to try new things.
The dip Cassie made us for an appetizer was AMAZING...soon to be a new favorite.
Cheese Beer Dip
2 - 8oz packages of cream cheese (I use one regular and one low fat)
1 package ranch dressing mix
2 cups shredded cheddar cheese
1/3 cup beer (light or amber)
Chives (optional - can add just as a garnish)
To dip: pretzels, or chips
Directions: Mix all ingredients together. It's best to use a Kitchen Aid or mixer to get cheddar cheese to blend in.
Spaghetti Sauce (to feed 10 people)
1 1/2 cans of Hunts meat sauce
1 can tomato puree
1 can tomato paste (2 small cans)
1 can of tomatoes
Italian seasoning - basil, oregano, garlic powder to taste (You always need more seasoning then you think you do)
1 can of olives
8 large mushrooms cut in 4
1 1/4 lbs ground beef
Directions: Cook ground beef and add garlic while cooking, mix all ingredients in crock pot and let it cook on low for 6-8 hours.
Chocolate Kahlua Bundt Cake
1 package chocolate cake mix
4 large eggs
1/3 cup Kahlua
1 1/2 teaspoon sour cream
1 small instant vanilla pudding mix
6 oz. semi-sweet chocolate chips
Directions: Mix all ingredients and put in greased bundt pan. Bake at 350 degrees for 40 - 55 minutes. Serve the cake cold.
Icing (optional):
Mix powdered sugar, milk, vanilla, and butter until at a texture where you can spread over the bundt cake, but runny enough that it can drip down the sides.
Hope you enjoy this meal as much as we did.
AK
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