The menu:
Wedge Salad with Goddess Dressing
Pan Seared Pork Loin with a Peach, Onion, a White Wine Reduction
Roasted Garlic Potatoes
Green Beans
Cup Cake Surprise
Four Herb Green Goddess Dressing
(from Cooking Light magazine)
1 cup plain fat free Greek yogurt
1/2 cup reduced-fat mayonnaise
2 teaspoons Worcestershire sauce
2 teaspoons fresh lemon juice
1/2 teaspoon hot sauce
3 canned anchovy fillets
1 garlic cove, minced
2/3 cup fresh parsley leaves
1/4 cup fresh tarragon leaves
1/4 cup chopped fresh chives
1/4 cup fresh chervil leaves (optional)
Place first seven ingredients in a blender or food processor; process until smooth. Add parsley and remaining ingredients; process until herbs are minced.
Skillet Pork Chops Saute with Peaches
(from Cooking Light magazine)
2 teaspoons olive oil
4 (4 ounce) center-cut boneless pork loin chops, trimmed
1/2 teaspoon salt
1/2 teaspoon fresh ground black pepper
2 tablespoons thinly sliced shallots
2 teaspoons chopped fresh thyme
2 peaches, each cut into 8 wedges
1/2 cup dry white wine
1/2 cup low sodium chicken broth
2 teaspoons honey
2 teaspoons butter
Heat a large skillet over medium-high heat. Add oil to pan; swirl to coat. Sprinkle chops evenly with salt and pepper. Add chops to pan; cook for 3 minutes on each side or until done. Remove chops from pan and keep warm. Add shallots, thyme, and peaches to pan; cook for 2 minutes. Stir in wine, scrapping pan to loosen browned bits; bring to a boil. Cook until reduced to 1/3 cup (about 2 minutes). Stir in broth and honey; bring to boil. Cook until reduced to 1/3 cup (about 2 minutes). Remove from heat; stir in butter. Spoon sauce over chops.
Trisha an excellent baker made the dessert for tonight's celebration.
Mini OREO Surprise Cupcakes
From kraftrecipes.com
1 pkg. (2-layer size) chocolate cake mix 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened 1 egg 2 Tbsp. sugar 48 Mini OREO Bite Size Cookies 1-1/2 cups thawed COOL WHIP Whipped Topping Heat oven to 350°F.
Prepare cake batter as directed on package. Mix cream cheese, egg and sugar until well blended.
Spoon half the cake batter into 24 paper-lined muffin cups. Top each with about 1-1/2 tsp. cream cheese mixture and 1 cookie; cover with remaining cake batter.
Bake 19 to 22 min. or until toothpick inserted in centers comes out clean. Cool 5 min.; remove from pans to wire racks. Cool completely.
Frost with COOL WHIP. Top with remaining cookies.
1 pkg. (2-layer size) chocolate cake mix
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1 egg
2 Tbsp. sugar
48 Mini OREO Bite Size Cookies
1-1/2 cups thawed COOL WHIP Whipped Topping
Heat oven to 350°F.
Prepare cake batter as directed on package. Mix cream cheese, egg and sugar until well blended.
Spoon half the cake batter into 24 paper-lined muffin cups. Top each with about 1-1/2 tsp. cream cheese mixture and 1 cookie; cover with remaining cake batter.
Bake 19 to 22 min. or until toothpick inserted in centers comes out clean. Cool 5 min.; remove from pans to wire racks. Cool completely.
Frost with COOL WHIP. Top with remaining cookies.
Prepare cake batter as directed on package. Mix cream cheese, egg and sugar until well blended.
Spoon half the cake batter into 24 paper-lined muffin cups. Top each with about 1-1/2 tsp. cream cheese mixture and 1 cookie; cover with remaining cake batter.
Bake 19 to 22 min. or until toothpick inserted in centers comes out clean. Cool 5 min.; remove from pans to wire racks. Cool completely.
Frost with COOL WHIP. Top with remaining cookies.
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