Club House Squares

2 packages (8 oz) refrigerated crescent rolls
1 package (8 oz) cream cheese, softened
1 1/2 tsp. mayonnaise
1 tsp. dried dill
1/2 cucumber, sliced thin
2 plum tomatoes
1/2 cup shredded cheddar cheese

*Preheat oven to 375° F.
Unroll one package of crescent rolls across one end of the bar pan with longest sides of dough across the width of the pan. Repeat with other package. Press seams together. Bake 12-15 minutes, till golden, then remove to cooling rack and cool completely.
Mix mayonnaise, cream cheese and dill until smooth. Spread over crust. Sprinkle remaining ingredients over cream cheese. Cut and serve.

Black Bean Hummus

2 cloves garlic
1 (15 oz) can of black beans, drained with liquid reserved
juice from 1 lemon
1 1/2 T tahini (you may substitute peanut butter, or leave out all together)
3/4 t ground cumin
1/2 t sea salt
1/2 t cayenne pepper
1/4 t paprika

Mince garlic in food processor. Add remaining ingredients and process until smooth, adding reserved liquid from beans if necessary. Serve with pita slices or corn chips.

Roasted Tomato Salsa

2 lbs tomatoes, cut in half and seeded
3T. olive oil (can use less)
1 cup chopped onion
2 chipotle chilis in adobo sauce (or 2 jalapenos), chopped
2 cloves garlic crushed
2 t. chili powder
2 T. red-wine vinegar
(1.5 t. hot pepper sauce if you don’t use chipotles in adobo)
1 teaspoons salt (more/less to taste)
Tortilla chips for scooping.
Place tomatoes cut side down on a broiler pan rack. Place in hot broiler until blackened, from 5-10 minutes. Remove from heat and coarsely chop. Heat half of oil in a skillet and saute onions, garlic, (and jalapenos if you are using them) until brown. Add chili powder and sauté a bit more. Transfer the onion mixture and tomatoes to a blender with chipotle chilis and puree. Mix in remaining oil, vinegar, (hot sauce), and salt. For the best flavor refrigerate a few hours before serving. This can be frozen, but will lose some heat so refresh with another chopped chipotle chili in adobo or with hot sauce.

Hot Artichoke Dip

1 cup parmesan cheese

1cup mayonnaise

1 large can diced chilies

1 can artichoke hearts, drained and diced

Mix together and place in small casserole dish. Bake at 325° until bubbly-approximately 25 minutes. Serve with bread, or tortilla chips.

*Recipe from: Jen Christensen

Calendar

Every Third Wednesday @ 6:30 pm

January 23
Theme: Appetizer
Host: Gina

February 20
Theme: Dessert
Host: Julie

March 19
Theme: Bread, rolls, etc.
Host: Annette

April 16
Theme: Pasta
Host: Valerie

May 21
Theme: Main Dish
Host: Shanelle

June 18
Theme: Grilling ?(we need to figure out how to do this or change the theme?)
Host:

July 16
Theme: Salad
Host: Sheila

August 20
Theme: Breakfast
Host:

September 17
Theme: Soup
Host: Sarah

October 15
Theme: Pumpkin
Host: Lisa

November 19
Theme: Crockpot
Host: Shawna

December 17
? take the month off?
We can decide later

An invitation

Mountain Point 3rd relief society sisters will use this blog to post and share favorite recipes. The recipe exchange will take place every 3rd Wednesday of the month. The next recipe exchange will take place on Wednesday, February 20th. Bring your favorite dessert to share as well as the recipe to Julie's house at 6:30 p.m.