Last night I hosted my first dinner party. (Not inclusive of the few times I made spaghetti for friends in college.) This was a true-to-form, used-real-plates, cooked-four-dishes, honest-to-goodness dinner party.
Fun fact about Katie: I began my college career as a journalism major, writing “full-time” for the campus newspaper. (I use quotes, because full time here implies writing two stories per week for minimum wage.) So, in honor of this tidbit of my personal history, let’s cover the ins-and-outs of this event.
THE WHO: My mom, my dad, my cousin, my husband, an ex-baby-sitting charge, and me.
THE WHAT: Asparagus & Tomato Salad (from Taste of Home Diet Cookbook), Fiber-ific Chicken Tenders (by Hungry Girl), Roasted Red Potatoes (by my hubby–you’ll have to ask him for that recipe), and Apple Crisp (recipe found below) with Edy’s Slow Churn Vanilla Ice Cream. After-dinner entertainment was a rousing game of Apples to Apples.
THE WHEN: Approx. 5:58pm – 8:57pm
THE WHERE: Our apartment
THE WHY: That’s a complicated story. But, basically, my wedding was a fabulous place for match-making.
THE HOW: We spent the later-afternoon cooking together.
DE-BRIEFING: All in all, the dinner party was determined a success. Delicious (and healthy!) food was eaten, fun (and fascinating!) games were played. Oh, and we scored three bottles of wine. Sweet!
My Mom’s Magnificent Apple Crisp
lots of apples
1 stick margarine or 1/2 C margarine (this is the healthiest part)
1/2 C + 1/4 C Splenda (divided)
3/4 C flour
Core all the apples, and slice ’em up into small slices. Put sliced apples in a 9 in. x 9 in. pan or maybe a pie pan. Either one will work. These apples should be mounded up over the top. Apples really cook down. Sprinkle 1/4 C Splenda and some cinnamon on top.
For the topping, combine the remaining ingredients in a food processor. It should create a crumbly topping. Or, if it’s not crumbly (like mine was), crumble it with your fingers as you top the apples.
Bake at 450 for ten minutes, then turn the oven down to 350 and bake for another 30-40 minutes, or until the top starts to look browned. I like to leave it a little gooey still.