Each year when Carol hostesses our NNL small game group, she always fixes a light lunch. The rest of the year, we just enjoy snacks and dessert.
Carol started the light lunch as a celebration of the end of the year....end of the year of when we started the group, that is. Originally the group started as a bunco group. We played that for two years, but when we started having problems filling 3 tables (required for bunco) we decided we would try a new game.
The new game we changed to is farkle. The group is still small, but we enjoy getting together and farkle does require a little more thinking than bunco does and we can play with any number in attendance.
Here are two salads that Carol served that everyone enjoyed. She also served Crock Pot Apple Cobbler for dessert. You can see the recipe for it below the two salads. It was really good, too. Cooking it in the Crock pot meant it was warm whenever we ate it.
1 tablespoon splenda
2 tablespoons brown sugar blend
1 teaspoon dry mustard
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon celery seed
2 tablespoons vegetable oil
1/4 cup distilled white vinegar
Mix all dry ingredients in a small bowl.
Add the wet ingredients and whisk until blended.
Pour over slaw and refrigerate at least 1 hour before serving.
This dressing will dress 2 to 3 cups of slaw.
Salad:
3 small squash
2 cups halved cherry tomatoes
1 cup slivered almonds
1 cup grated Parmesan
Dressing:
2 tablespoons lemon juice
2-1/2 tablespoons olive oil
1 tablespoon red wine vinegar
1 tablespoon splenda
salt and pepper
Shave squash with vegetable peeler and cut into bite sized pieces.
Discard seed portion of squash.
Combine with the rest of the salad ingredients.
Combine the ingredients for the dressing in a small bowl.
Mix the dressing with the salad.
Make at least 3 hours before serving.
Refrigerate.
1-3/4 cups flour, divided
3 tablespoons + 1 cup sugar
1-1/2 teaspoon baking powder
1/2 teaspoon cinnamon
1 egg, lightly beaten
1/4 cup milk
2 tablespoons oil
1/8 teaspoon salt
4 cups chopped apples
Combine 1-1/2 cups flour, 3 tablespoons sugar, baking powder and cinnamon in a bowl.
Combine the egg, milk, and oil in a different bowl. Stir into dry ingredients just until moistened. (batter will be thick)
Spread batter evenly into a 5 - quart Crock pot coated with cooking spray.
Combine salt, remaining flour and sugar in a large bowl. Add the apples and toss to coat.
Spread apples over batter in Crock pot.
Cover and cook on high for 2-1/2 hours.
Serve with vanilla ice cream or yogurt.
The "cake" stayed on the bottom of the cobbler.
Carol started the light lunch as a celebration of the end of the year....end of the year of when we started the group, that is. Originally the group started as a bunco group. We played that for two years, but when we started having problems filling 3 tables (required for bunco) we decided we would try a new game.
The new game we changed to is farkle. The group is still small, but we enjoy getting together and farkle does require a little more thinking than bunco does and we can play with any number in attendance.
Here are two salads that Carol served that everyone enjoyed. She also served Crock Pot Apple Cobbler for dessert. You can see the recipe for it below the two salads. It was really good, too. Cooking it in the Crock pot meant it was warm whenever we ate it.
SWEET and SOUR SLAW DRESSING
1 tablespoon splenda
2 tablespoons brown sugar blend
1 teaspoon dry mustard
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon celery seed
2 tablespoons vegetable oil
1/4 cup distilled white vinegar
Mix all dry ingredients in a small bowl.
Add the wet ingredients and whisk until blended.
Pour over slaw and refrigerate at least 1 hour before serving.
This dressing will dress 2 to 3 cups of slaw.
SQUASH SALAD
Salad:
3 small squash
2 cups halved cherry tomatoes
1 cup slivered almonds
1 cup grated Parmesan
Dressing:
2 tablespoons lemon juice
2-1/2 tablespoons olive oil
1 tablespoon red wine vinegar
1 tablespoon splenda
salt and pepper
Shave squash with vegetable peeler and cut into bite sized pieces.
Discard seed portion of squash.
Combine with the rest of the salad ingredients.
Combine the ingredients for the dressing in a small bowl.
Mix the dressing with the salad.
Make at least 3 hours before serving.
Refrigerate.
CROCK POT APPLE COBBLER
1-3/4 cups flour, divided
3 tablespoons + 1 cup sugar
1-1/2 teaspoon baking powder
1/2 teaspoon cinnamon
1 egg, lightly beaten
1/4 cup milk
2 tablespoons oil
1/8 teaspoon salt
4 cups chopped apples
Combine 1-1/2 cups flour, 3 tablespoons sugar, baking powder and cinnamon in a bowl.
Combine the egg, milk, and oil in a different bowl. Stir into dry ingredients just until moistened. (batter will be thick)
Spread batter evenly into a 5 - quart Crock pot coated with cooking spray.
Combine salt, remaining flour and sugar in a large bowl. Add the apples and toss to coat.
Spread apples over batter in Crock pot.
Cover and cook on high for 2-1/2 hours.
The "cake" stayed on the bottom of the cobbler.
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