Gourmet Girls' March Madness

So this month's theme for cooking club was Tried & True. Everyone was supposed to make a recipe that is a family favorite that they use over and over. It was a very successful night as usual...lots of great food and hilarious conversation. Here's some of our dishes... I am missing pictures of two additional dishes; Heather's Artichoke Dip and Vanessa's Chicken Cordon Bleu.


Christy's Party Punch and Brittany's Sundried Tomato Chicken


Amy's White Tacos and Christy's Shrimp Pasta

Jen's Creamy Carrots & Broccoli and Amber's Cranberry Salad


Kathryn's Sweet Potato Casserole and Cindi's Cream Cheese Tarts


Jill's Chocolate Molten Cakes


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CREAMY CARROTS & BROCCOLI
by Jen

3 cups cooked carrots
2 cups cooked broccoli
1 cup sour cream
1 can cream of mushroom soup
2 cups shredded cheddar cheese


Cook carrots and broccoli until soft. Mix sour cream and mushroom soup together; stir in carrots and broccoli. Bake covered at 350 degrees for 30 minutes or until bubbly. Add cheese for the last 5 minutes.

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CREAM CHEESE TARTS
by Cindi

1 can (14 oz.) sweetened condensed milk
1 8oz. pkg. cream cheese, softened
1/3 cup lemon juice
1 teaspoon vanilla
2 pkgs. mini graham crusts
fruit pie filling of choice or fresh fruit

Bring cream cheese to room temperature. Beat cream cheese until smooth. Add in condensed milk, lemon juice and vanilla. Fill graham crusts ¾ full. Chill in fridge for at least 1 hour or until firm and set. Top with fruit filling or your favorite fresh fruit.