Wednesday, August 10, 2011

Book Launch Success!

Well, it is safe to say that we had a very successful book launch! It was a fantastic celebration with family, friends and fans in the home of my dear friend. The door prizes were exciting and many people left with something (sometimes two or three things) they won! The food was also amazing, and with many requests, I will post some of the recipes below. Overall, I am very greatful to everyone who had a hand in helping me to pull this off. A special thanks goes out to Jayne and Evan, Linda, Phil, Gary, Andrea, Joeline, Mary, Laura, Myra and Meredith. Without you, I couldn't have done it!! And thank you to Warren Dean Group for sponsoring the party and Changing Hands Bookstore for providing the books. Being an author has been a wonderful journey.... and it has only just begun! Thank you everyone for your continued support :)

Pesto and Cheese Stuffed Cherry Tomatoes

Cherry tomatoes

Cream cheese

Prepared pesto (basil and garlic, found in the spaghetti sauce isle)

Slice a sliver off of the bottom of the tomatoes so they will stand up. Then cut off the top and scoop out the insides. Turn them upside down on a paper towl so they can drain. Prepare the cheese mixture by blending a cube of cream cheese with 3 heaping tablespoons of prepared pesto. Add salt and pepper to taste. Pipe the mixture into the tomatoes and refrigerate until served.

Cookie and Fruit Cups

Refrigerated cookie dough (used the Fry's brand chocolate chip)
Whipped topping
Sliced strawberries, raspberries and blue berries

Generously grease mini muffin cups. Place a small scoop of dough into each cup. Cook according to the package directions, minus a few minutes. When you take the pans out of the oven, drop them onto the counter gently so that the cookie sinks into a cup shape. Let cool for a few minutes before removing the cups and cooling them further on a rack. When cool, pipe whipped topping into the cup and top with berries.

Spinach Puffs (Thank you Meredith!)
(Recipe found on the Pepperidge Farm website, under spinach triangles)

Roasted Red Pepper Bruschetta (Thank you Andrea!)

Roasted Red Bell Peppers
Sliced French bread (long and skinny loaf)
Mozzarella cheese, sliced

Top sliced bread with a drizzle of olive oil and slightly toast in oven. Top with a thin slice of mozzarella cheese and a square of roasted red bell pepper and warm in oven until cheese melts.

Mediterranean Skewers (Thank you Andrea!)

English cucumbers, cut into chunks
Feta cheese, cut into chunks
Kalamata olives

Slide a chunk of cucumber onto the toothpick and push to the bottom, then a chunk of feta cheese, and then a Kalamata olive. Drizzle the skewers with olive oil and sprinkle with salt and pepper.

Brazillian Cheese Balls (Thank you Lessia!)

3 cups tapioca starch
3 eggs
1 cup milk
1 cup oil
1 cup parmesan cheese
1 cup mozzarella cheese

Mix ingredients together in the blender until smooth. Bake in mini baking cups in a 350 degree oven for 10-15 minutes.

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