Book Club and Two Recipes

 

I hosted Book Club at my home last night.  When you host Book Club you pick a book and then your friends come over and you end up talking about the book and of course other things.  Book Club is fun and it is enjoyable to get with friends and mingle but having food with all that makes it even better!

This month I picked the book Far From the Madding Crowd by Thomas Hardy.  It is a very old book and I became interested in the book when I saw the movie trailer for the movie that recently came to theaters.  I thought it would be great to read the book and then go see the movie with my club members.  We missed the movie but I still wanted to host because I enjoyed the book so much.

Below are the two treats I made for Book Club.  It was a warm evening so what is more refreshing than fresh salsa?  Then we must have something sweet and I always think of chocolate so I made a Samoa Bars (Yes, like the Girl Scout Cookie but in bar form, Heaven!)

Peach Salsa

Ingredients

• 2 cans (28 Ounce) Peaches In Syrup, Drained, Juice Reserved
• 1 whole Medium Red Onion, Diced Very Fine
• 1 whole Red Bell Pepper, Seeded And Diced Very Fine
• 1 whole Jalapeno, Seeded And Minced (include Some Seeds For Spice)
• 1/2 bunch Cilantro, Chopped
• 1/4 teaspoon Chili Powder (more To Taste)
•  Dash Of Salt
•  Juice Of 1 Lime

Preparation Instructions

Chop the peaches into small pieces and throw them into a bowl with all the other ingredients. Stir and add a splash of the reserved juice. Taste and add a little more salt and chili powder if you prefer.

Cover with plastic wrap and refrigerate for at least 1 hour before serving. Serve with tortilla chips!

Samoa Bars

Ingredients

• ⅔ cup butter, softened (but not melted)
• ¼ cup granulated sugar
• 1¼ cup white flour
• ½ cup butter
• ½ cup brown sugar
• 2 tablespoons corn syrup
• 1 14-oz can sweetened condensed milk
• 2½ cups sweetened flaked coconut
• 2 cups chocolate chips, divided

Instructions

1. Preheat oven to 350 degrees. Grease an 7x11" pan with cooking spray.
2. In a small bowl, mix together sugar and flour, and cut the ⅔ cup butter in with a butter knife. Keep cutting it in the mixture until it has formed evenly-sized crumbs.
3. Press the mixture into the bottom of the 7x11" pan, and bake for 18-20 minutes - until the edges start to turn a golden brown. Remove from oven and set aside so it can cool completely, then increase the oven temperature to 400 degrees.
4. Place coconut on a baking sheet, spread thin. Place in the oven and bake for 2-3 minutes. Remove from oven, stir coconut, and then bake for an additional 2-3 minutes until it has started to brown. Watch it closely so it doesn't burn. Remove from oven and set aside.
5. Place 1 cup of chocolate chips in a small bowl. Microwave for 30 seconds, then remove and stir. Continue microwaving in 15 second intervals until chocolate chips are completely melted. Pour chocolate chips over shortbread mixture in the 7x11" pan, then let it cool completely.
6. In a sauce pan over medium heat, combine the ½ cup butter, brown sugar, corn syrup, and sweetened condensed milk. Bring to a boil, stirring constantly (you don't want the mixture to burn, so keep stirring). Continue stirring for 5 more minutes, then remove from heat and stir for an additional 2-3 minutes.
7. Combine coconut mixture and caramel mixture, then spread it evenly in the 8x11" pan over the chocolate chip layer.
8. Melt the 2nd cup of chocolate chips just like the first, and then drizzle it over the top.
9. Let it cool completely, about 1-2 hours, and then serve.

Recipe adapted from Six Sisters Stuff