see below for another recipe!
Another successful dinner club!! Yay, hooray!! I always forget, though, how many dishes there are when you serve dinner to 12 people! I have a thing for using real dishes, silverware and glasses, so it always takes a little while to clean up. But, I do really love it.
Here was the final menu:
Apricot Burritos & Vanilla Bean ice cream
After dinner and dishes, I booked our trip to New York!! It is official - we have plane tickets and a hotel. Yippeee!!!!
*Kimberly's queso was a favorite staple of our singles group Wednesday dinners for several years. It is definitely a twist on the old Rotel/Velveeta trick. Here's the recipe, in case you are interested:
1 large (2-pound) brick of Velveeta
1 package of cream cheese
1 can of rotel, undrained
1 package of frozen spinach, cooked and drained
1 pound of Italian sausage, cooked and crumbled (can substitute regular sausage)
Combine in crock pot or you can microwave.
1 6-oz pkg dried apricots, chopped small
1 C water
1/4 C brown sugar
1/4 C sugar
1/2 t cinnamon
8-10 8‑in. flour tortillas
In small saucepan, combine filling ingredients. Boil; reduce heat. Simmer uncovered 10-30 min. till fruit is tender & thickened, stirring occasionally. (Should be the consistency of preserves.) Cool. To assemble, spoon approx 1/8 cup of filling on each tortilla; roll up. Can bake or fry:
BAKE: Lay seam-side down on baking stone or in pan; brush each with melted butter and sprinkle with cinnamon sugar. Bake at 475°-500° for 8-10 min, until tortillas are golden brown.
FRY: In a 12‑in. skillet, heat 3/4" oil to 350° Fry burritos seam‑side down till golden, turning once. Drain. Sprinkle with cinnamon sugar.
Serve warm or cool. Vanilla ice cream is a great addition!
(May half cinnamon and add 1/4 t nutmeg, if desired)