I know I've shared my love for my book club in past posts here, here and here. It is such a perfect much needed girl time for this hosting loving momma! I had the craziest day Tuesday so was running around until the girls arrived at 7 but I went to bed with a full heart and full belly! This was our social   month so no book but currently on my Kindle are: Steadfast Love, Present over Perfect and Firefly Lane

Our fondest memories are made when gathered around the table!

Menu

Appetizers

Bacon wrapped water chesnuts

Cheese platter

Dinner-Chili bar

Spanish cornbread

White chicken chili

Southwest stew

Dessert

Nothing Bundtinis

Here are the recipes, they are so easy BUT delicious!!

Bacon wrapped chestnuts

Ingredients:

1 cup ketchup

1/4 cup brown sugar

1/2 tsp garlic powder

1 tsp Worcestershire sauce

2 cans (7oz) whole water chestnuts (drained/rinsed)

1 lb smoky bacon

Instructions:

Preheat oven to 425 degrees

Cute bacon slices into thirds. Wrap chestnuts in bacon and secure with toothpick. 

Place in 9x13 pan. 

Combine ketchup, brown sugar, Worcestershire sauce, and garlic powder.

 Pour over bacon and chestnuts.

Bake for 35 minutes.

Chili bar

Best additional offerings:

Goldfish

Cheddar cheese

Sour cream

Chopped red onions

Oyster crackers

White chicken chili

Ingredients:

2 tbsp olive oil

1 tbsp corn starch

1 medium onion-chopped

1 can chopped green chiles-drained

2 cans white beans (I use Northern)

2 tsp cumin

2 tsp chili powder

1 lb chicken tenders

1 tsp salt

1 tsp pepper

2 cups chicken stock

Place all ingredients in slow cooker. Cook on medium heat for 4-5 hours. Remove chicken, shred, and return to crock pot.

Southwest Stew

Ingredients:

1.5 lbs ground beef browned

1 can Rotel

1 can Ranch style beans

1 can diced tomatoes

1 can beef broth

1 can tomato sauce

1 can tomato puree

1 can Minestrone soup

Combine all ingredients in large pan on stovetop. Bring to a boil, t

hen reduce and let simmer. Serve warm. 

You can also make this in a crock pot and keep on warm for 6 hours. I double this recipe

 for book club:)

Spanish Corn Bread

Ingredients:

1 1/2 cups yellow corn meal

1/2 cup flour

1/4 cup sugar

4 tsp baking powder

1 tsp salt

3 eggs

1 cup milk

1 lb ground beef-browned

1 lg onion-chopped

2 cans diced green chiles

1/2 lb cheddar cheese

1 can creamed corn

Mix together in large bowl. Mix well then pour into 9x13 pan. 

Bake at 425 degrees for 35 minutes or until brown on top.

"We throw open the door and invite people into our home, despite its size, despite its imperfections. We practice hospitality, creating soft and safe places for people to connect and rest" Shauna Niequist-Bread and Wine