Food Club

Finally, we had food club tonight after four months of not having it!! I love eating all of the delicious food and spending time with the Mahin family. Dylan did not go to the February gathering so this was his first time meeting Emily.

Emily loved Dylan

We had beautiful weather so we were able to sit on the deck. I made taco pizza dip for the appetizer.

Michael smoked brisket and I made sour cream and chives cheesy potatoes and garlic pull apart bread.

Mike and Mike

Jenni made a chocolate cake from scratch and Julia Child's buttercream frosting. It was so scrumptious!!

We are NOT going four months again without food club!

The only recipe link that works is the garlic bread one so here are two other recipes.

Taco Pizza Dip

2 pkgs. cream cheese, softened

8-12 oz. french onion dip

1 lb. ground beef

half of an envelope of dry taco seasoning mix

1 cup shredded cheddar cheese

Combine cream cheese and onion dip and spread in slow cooker. Brown ground beef, drain and stir in taco seasoning into meat.

Place meat on top of cream cheese mixture.

Sprinkle cheese on top of meat.

Cover and cook on low for 1 1/2 -2 hours.

Serve with tortilla chips.

Sour Cream and Chives Cheesy Potatoes

2 lbs. frozen hash brown potatoes

1 can cream of chicken soup

2 cups sour cream and chives

1/4 tsp pepper

1 tsp salt

2 cups grated sharp cheddar cheese

1/2 cup melted butter

Mix together except for melted butter. Pour melted butter on top and bake at 350 degrees for 45-55 minutes.