SOUTHERN LADIES UP TO SOMETHING AT COOK N CRAFT ACADEMY!!!

What a blast hosting the Southern Ladies at Cook n Craft Academy recently for a class on appetizers.  We made some delicious appetizers and enjoyed some great company, great stories, and lots of laughs.  The group meet once a month to do something fun and different and we were thrilled they selected Cook n Craft for their recent outing!  If you are looking for a fun day trip or evening trip for your group or gathering....reach out to us at 865 394 8796!

Here are the recipes and some fun photos from the event.

CARMELIZED ONION AND MUSHROOM TARTLET

1 tbsp olive oil

1 yellow onion large, thinly sliced

1 tbsp unsalted butter

16 ozs white button mushrooms,sliced

1 clove garlic chopped

salt and pepper, to taste

2 sheets puff pastry thawed according to directions on package

16 oz swiss cheese. Shredded or cut into quarters

1 eggs + 1 tablespoon water, beaten together, for the egg wash

1 handful parsley chopped

1.     Preheat oven to 400 degrees F and line two baking sheets with parchment paper.

2.     Heat the olive oil in a wide, heavy-bottomed pan over medium-low heat and add the onions. Cook, stirring occasionally, until they begin to caramelize, about 20 minutes.

3.     Add the butter to the pan. Once melted, add the mushrooms and saute, stirring occasionally, until they are completely soft and all of the liquid evaporates, about 20 minutes.

4.     Add the garlic and saute until fragrant, about 1 minute. Season with salt and pepper to taste.

5.     Remove from heat.

6.     Unfold the thawed sheets of puff pastry and cut into nine squares placing them evenly spaced on the baking sheets. Using a very sharp knife, make four small scores around the perimeter of the dough, about ¼ to ½-inch from the edge.

7.     Top the  puff pastry with a small spoonful of the onion and mushroom mixture, trying to keep the filling within the score marks. Top with the shredded  cheese. Brush the edges of the dough with the egg wash.

8.     Bake until the pastry is golden brown, about 15 to 25 minutes. Optional…Garnish with fresh chopped parsley.

BACON WRAPPED DATES

35 to 40  dates

35 TO 40 pecans

2 pounds thin bacon, cut in half

1/4 cup brown sugar

1. Preheat the oven to 425 degrees F.
2. Stuff each date with a pecan.  Wrap each date with half a piece of bacon and secure with a toothpick. Sprinkle sugar over wrapped dates.
3. Bake, turning the dates halfway through so the bacon is evenly cooked, 15 to 18 minutes. Serve warm or at room temperature. 

SAUSAGE CHEDDAR BALLS

1. • Ingredients
   • 1 lb.

     ground pork sausage

     2 c.

     Bisquick

     4 c.

     shredded cheddar

       

     
     

     Kosher salt

     
     

     Freshly ground black pepper
     
     
• 1. Directions

     1. Preheat oven to 350° and line a baking sheet with parchment. In a large bowl, mix together pork sausage, Bisquick, cheddar, until combined and season with salt and pepper.
     2. Using a small cookie scoop, place tablespoon-size balls of mixture onto prepared baking sheet.
     3. bake until deeply golden and no longer pink, 25 minutes.

     
     

     
     

     DIPPING SAUCE:

     1 CUP MAYO

     1/4 CUP MUSTARD

     3 TABLESPOONS HONEY

     
     

     MIX TIL COMBINED

     
     

     

     
     

     

     
     

     
     

     
     

     

     
     

     

     
     

     

     
     

     

     
     

     

     
     

     

     
     

     

     
     

     

     
     

     

     
     

     

     
     

     

     
     

     

     
     

     

     
     

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