Middle: Jama, Rose, Tammy, Dawn
Front: Toni, Tammy, Toni, Vicky and Lisa
Soft summer breezes, light and creamy frosty orange creme dessert, and Happy Beach cocktails! Our June Bunco was a delight! It was fun and so summery!
Menu was Million Dollar Spaghetti, fresh greens with tossed walnuts and cranberries, rustic Italian bread, and frozen orange creamcicle dessert that took us back to our childhoods! Thanks to a great group of friends for making our bunco nights so fun!
June 2009 Winners
Most Buncos ~ Dawn
Most Wins ~ Tammy
Last Bunco ~ Toni
Moke Snake Eyes ~ Jama
Most Trips ~ Dawn
Most Losses ~ Rose
50/50 ~ Fran
Frosty Orange Creme Layered Dessert
2 cups orange sherbet or sorbet, softened
1 pkg. (8 oz.) Cream Cheese, softened
1 can (14 oz.) sweetened condensed milk
1/2 cup orange juice
LINE 9x5-inch loaf pan with foil. Spread sherbet onto bottom of prepared pan to form even layer. Freeze 10 min.
MEANWHILE, beat cream cheese in large bowl with mixer until creamy. Gradually add condensed milk and juice, beating until blended. Gently stir in COOL WHIP. Spread over sherbet in pan.
FREEZE 3 hours. To unmold, invert pan onto plate; remove foil.
Million Dollar Spaghetti1 package thin spaghetti
1 tablespoon butter
1 1/2 pounds ground beef
Favorite Spaghetti Sauce (about 2-3 cups)
8 ounces cream cheese
1/4 cup sour cream
1/2 pound cottage cheese
1 tablespoon minced green pepper
Cook spaghetti and drain. Saute beef until brown. Add tomato sauce salt and pepper, remove from heat. Combine cottage cheese, cream cheese, sour cream, and green pepper in a food processor. In a 13x9 pan, spread one half the spaghetti and cover with the cheese mixture. Add a little sauce. Add the remaining spaghetti. Spread spaghetti sauce over top. Chill.
Remove from refrigerator 20 minutes before baking. Bake at 350 degrees F for 45 minutes or until hot and bubbly.
No comments:
Post a Comment