Tuesday at the Table

After posting such a full table post last week, I almost hesitate to do it again today, but last weekend held an event you foodies might like to hear about, so here goes!

Every other year, the youth group at our church puts on a dinner theater, and this year marked the 5th year I served as head cook for the Friday night meal. Planning and cooking for 120 was exhausting but very fun thanks to my terrific team of shoppers and sous-chefs. Below is our menu, with links to recipes as available.

First course - Salad & Bread 

Mixed Green Salad w/Balsamic Dressing

 Cheesy Garlic Pull-Apart Bread

 Gold Rush Punch

 Second course - Heavy Appetizers 

Pulled Pork Sliders

 Cowboy Beans

Sausage Bites

Tortellini Skewers

 Veggie Bars

 Cucumber Bites

Third Course - Desserts

Mini Cherry Cheesecakes

Caramel Apple Handpies

Goldrush (Red Velvet) Cupcakes

That cheesy garlic bread was a real hit, and for the record, the hand pies were simplified with canned apple pie filling and the tortellini skewers were adapted from a salad recipe. A tip one of my crew gave me was to freeze slices of lemon and lime and add to each cup when serving punch - keeps things cold while not diluting the punch. Worked like a charm and looked nice too!

Can't say I felt like being in the kitchen the following day, but it was definitely a pleasure to cook with friends while supporting the kids.