Is anyone up for a challenge.... must feed 50 LOL (little old ladies)

C

cheezz

Well-known member
Basically 2 of us to make all the food. Budget (and tastes) don't allow for anything fancy. Think "green bean casserole, jello salad" crowd. I think we're going to go with the chicken/turkey pot pie with biscuits from Semi-Homemade FoodTV show today. A cranberry jello thing on the side. We need super-simple recipe for dessert as we have to hand out the recipe to 3 others who are NOT in the kitchen voluntarily. Any other main dish (i.e. casserole) ideas??

The luncheon will be near Valentine's Day, so maybe something pink and/or chocolaty?

Can you sense I am less than enthused?! This is a mainly 75 years old and up group, not adventuresome when it comes to eating.

Thanks for ANY suggestions!

 
Chocolate or vanilla cupcakes, chocolate dipped strawberries, "Strawberry or Raspberry Cream Pie,

"Cranberry Swirl Coffeecake," "Strawberry Cheesecake Bites," strawberries or raspberries and cream, "Raspberry Cream Cheese Coffeecake," cheesecake topped with strawberries, Strawberries Romanoff, assorted cookies such as Jam Thumbprints, etc. etc. Do you think any of these would work?

 
YUM!! Meryl, I'd love the recipes for....

Cranberry Swirl Coffecake
Strawberry Cheesecake Bites
Raspberry Cream Cheese Coffeecake

We have to cut up and serve dessert at the same time as all the rest, so it needs to be able to set there about 30 min. before it's eaten -- I think any of these would be wonderful, and pretty!

Muchas gracias smileys/smile.gif

 
Here ya go, cheez: REC: Cranberry Swirl Coffeecake

CRANBERRY SWIRL COFFEECAKE

INGREDIENTS:

1/2 cup unsalted butter, room temperature
1 cup white sugar
2 eggs
1 teaspoon baking powder
1 teaspoon baking soda
2 cups all-purpose flour
1/2 teaspoon salt
1 cup sour cream (I use nonfat plain yogurt)
1 teaspoon almond extract
1 cup of fresh cranberry sauce (recommended) - to make the sauce, follow the directions on any package of fresh cranberries), OR one 8-ounce can of whole cranberry sauce (I use fresh)

DIRECTIONS:

1. Preheat oven to 350 degrees F (175 degrees C). (*Decrease the temperature by 25 degrees if using dark pan.). Grease and flour one 9 or 10 inch tube pan.
2. Cream together the butter and sugar until light and fluffy. Beat in the eggs just until well blended.
3. Combine the flour, baking powder, baking soda and salt. Lower the mixer speed, and add the flour mixture alternately with the sour cream or yogurt until just blended. Do not overmix! Stir in the almond extract and mix only until just combined. Pour 1/3 of the batter into the prepared pan. Swirl 1/2 of the cranberry sauce into the batter. Repeat, ending with the batter on top.
4. Bake about 55 minutes or until a toothpick inserted in the center comes out clean.
5. Let cool in pan on wire rack about 10 minutes. Cut around edge of the cake to loosen, then turn out and let cool completely on wire rack.

Makes 1 - 9 or 10 inch tube pan (12 servings).

Note: Some people dust the cake with confectioner's sugar (one person made a lattice pattern); others make a glaze of confectioner's sugar, hot water (or milk), and a touch of almond extract; while others, like myself, prefer it unadorned.

Note: Can be stored overnight on counter, double wrapped in cling (plastic) wrap or wrapped in cling wrap, then in foil. Make sure it's airtight. If dusting with confectioner's sugar, dust just before serving.

Adapted from Allrecipes

 
REC: Raspberry Cream Cheese Coffeecake

RASPBERRY CREAM CHEESE COFFEECAKE

INGREDIENTS:

2 1/4 cups flour
3/4 cup sugar
3/4 cup butter, very cold and cut into slices
1 egg
3/4 cup dairy sour cream
1 tsp almond extract
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
8 oz cream cheese, softened (some people doubled this)
1/4 cup sugar
1 egg
1/2 cup raspberry preserves - (*all-fruit preserves recommended) (can substitute strawberry preserves, if desired)
1/2 cup sliced almonds

DIRECTIONS:

Heat oven to 350 degrees F. Decrease by 25 degrees for dark pans. Grease and flour bottom and sides of 9 or 10 inch springform pan.

In large bowl, combine flour and 3/4 cup sugar with a fork until blended. Cut in butter or margarine with a pastry blender until coarse crumbs form. Reserve 1 cup of crumb mixture.

In a small bowl beat the first egg, then add to it the sour cream, almond extract, baking powder, baking soda and salt. Combine thoroughly, then add to the crumb mixture remaining in the bowl, and blend well. Batter will be sticky and thick.

Spread batter over bottom and 2 inches up sides of prepared pan (batter should be about 1/4 inch thick).

In medium bowl, beat cream cheese with an electric mixer until it comes away easily from the beaters. Add 1/4 cup sugar and continue beating until well-blended. Add the second egg and beat until completely incorporated. Scrape sides of bowl as necessary, and beat mixture until it is completely smooth.

Pour cream cheese mixture into the batter-lined pan. Carefully spoon preserves over cream cheese mixture. Mix sliced almonds with 1 cup reserved crumb mixture and sprinkle over preserves.

Bake at 350 degrees for 45 minutes or until cream cheese filling is set and crust is golden brown. Cool 15 minutes. Remove sides of pan. Great served warm.

16 servings.

Source: Uncle Sam's Hilltop Lodge - Funk, Nebraska

 
REC: Strawberry Cheesecake Bites

This is the only one of the three that's not T&T (yet), but I've heard it's very good and sounds foolproof.

STRAWBERRY CHEESECAKE BITES

1 package (8 ounces) reduced-fat cream cheese (Neufchatel cheese), softened
1/3 cup powdered sugar
2 teaspoons lemon juice
1/2 teaspoon grated lemon peel
16 (about 1 pound) whole strawberries
8 graham cracker squares, finely crushed (about 2/3 cup)

In mixer bowl, beat together cream cheese, sugar, lemon juice and lemon peel until smooth and creamy; set aside.
Using a paring knife or small melon baller, partially hollow out top of strawberries to a depth of 3/4 inch.
Gently fill each with 1 tablespoon cream cheese mixture.
Roll tops into graham cracker crumbs.
Arrange on serving platter.

Variation:
Melt 1/2 cup semisweet chocolate morsels; stir into softened cream cheese.
Omit lemon juice and peel. Add 1/3 cup powdered sugar and 1/2 teaspoon vanilla extract. Proceed as recipe directs.
Substitute crushed chocolate wafers for graham crackers, if desired.

- From California Strawberry Commission

 
This is a call for Pineapple Upside-down Cake. I use the Bisquick version (why mess with a classic?)

which I'd be happy to post, and I seem to recall that Michael has a version that he's posted before. It's an easy, sentimental favorite that everybody loves.

As for the main, since you already have chicken, maybe something with ham: ham salad, ham croquettes, ham crepes, little ham sandwiches?

If all else fails, Vienna sausages rolled in little triangles of Pillsbury crescent roll dough, baked and served with mustard.

I'm a food snob, but I secretly, sincerely love all these things. I must be a little old lady (LOL!!!) at heart!

 
How about cupcakes baked in ice cream cones- Pink frosting!??

They are always hit with the kids and the old folks- maybe cause you can eat them out of hand....
Just use a regular cake mix and fill the cup cones about 2/3 full - bake- Voila!!! run a test first to see how high to fill -

 
Rec: Better Than Sex Cake

This is delicious and easy peasy to make.

Better Than Sex Cake

1 box yellow cake mix (Duncan Hines butter recipe is good)
20 oz. can crushed pineapple
1 cup sugar
1 small box instant vanilla pudding
8 oz. Cool Whip
approx. 2 cups flaked coconut
approx. 1/2 cup chopped pecans

Bake cake mix in 9x13-inch baking dish according to directions.
While cake is baking, in saucepan combine crushed pineapple plus juice and sugar and lightly boil 2 minutes. When cake is removed from oven pour hot mixture over hot cake. Let cake cool. Prepare 1 box instant vanilla pudding and just as it starts to thicken pour over cake. Spread Cool Whip over cake. Sprinkle with coconut and pecans to cover top of cake. Refrigerate cake and serve chilled.

 
Rec: Chocolate Thunder Cake ... another easy one

that's loved by all.

Chocolate Thunder Cake

1 pkg. German chocolate cake mix
14 oz. sweetened condensed milk (I sometimes use non-fat)
1 10-oz. jar fudge ice cream topping (like Smuckers)
16 oz. Cool Whip (or Lite Cool Whip)
2 or 3 Heath or Skor candy bars*

Bake cake in a 9X13 pan as directed on box. Let cool 25-30 minutes. Poke holes in cake with wooden spoon handle. Pour on sweetened condensed milk, spread evenly. Wait 5 minutes. Spread fudge topping over cake (I like to put the opened jar in microwave for about 1 minute to soften slightly making it spread more easily). Wait 5 minutes. Spread Cool Whip over cake and sprinkle crushed candy bars over the top. Keep in refrigerator. Great served cold.

Pat’s note: *sometimes the candy bars are hard to find so in a pinch I use about 1/2 bag of toffee candy bits found in the grocery baking section near the chocolate chips, but my first preference is the candy bars. I highly recommend making this cake at least 3-4 hours in advance to allow the layers to blend together.

Variation: can use caramel topping instead of fudge, OR use half of both but I prefer using just one or the other. Note: This cake is even better the second day -- HA, if there’s any left!!!

Source: Annie @ KC

 
I'm thinking diabetes issues. What about a beautiful tray of dipped

strawberries and purchased pirouette cookies?

The dipping chocolate can be sugar-free.

 
cheezz - Here is a winning recipe cheezz - Grand Prize Winner 2000 Southern Living - Easy, Elegant -

Tiramisu Toffee Trifle Pie
Grand Prize Winner 2000

1-1/2 tablespoons instant coffee granules
3/4 cup warm water
1 (10.75 ounce) frozen pound cake, thawed
1 (8 ounce) package mascarpone or cream cheese, softened
1/2 cup powdered sugar
1/2 cup chocolate syrup
1 (12 ounce) container frozen whipped topping, thawed and divided
2 (1.4 ounce) English toffee candy bars, coarsely chopped*

Stir together coffee and 3/4 cup warm water until coffee is dissolved. Cool.

Cut cake into 14 slices. Cut each slice in half diagonally. Place triangles in bottom and up sides of a 9-inch deep-dish pieplate. Drizzle coffee mixture over cake.

Beat mascarpone cheese, sugar, and chocolate syrup at medium speed with an electric mixer until smooth. Add 2-1/2 cups whipped topping, and beat until light and fluffy.

Spread cheese mixture evenly over cake. Dollop remaining whipped topping around edges of pie. Sprinkle with candy.

Chill 8 hours.

Yield: 8 to 10 servings
Southern Living December 2000

*You can leave out the candy topping and just grate some chocolate on the pie. This is a great recipe for a quick dessert. If you search for the recipe at Southern Living you can read the reviews about it also.

 
I second Pat's "offering"- this is a great, easy and fairly inexpensive dessert everyone loves

 
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