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Tapas and Top Hats fundraiser includes speech by Kate Gosselin

Recipes will be featured during the fundraiser for Camp Barnabas

April 30, 2012|by KY3 News (text from a news release) | news@ky3.com

SPRINGFIELD, Mo. -- A celebration will honor remarkable mothers of the Ozarks!  It's on Friday, May 4, at 7 p.m., at Remington's Entertainment Complex (Republic Road just east of Kansas Expressway)

This signature event honors Remarkable Mothers of the Ozarks. Women who have contributed significantly to the fabric of family through their role as a mother or through empowering other mothers to become successful investors in their families and community.
 
2012 Featured Speaker

We are excited to have Kate Gosselin as our featured speaker this year.  Kate is the mother of eight children - sextuplets and twins.  She has appeared on many media outlets and is the bestselling author of Multiple Blessings, I Just Want You to Know and Eight Little Faces.

Tickets are $75 per person for open seating. You may purchase a table of 12 for $1,000 with includes 5 tickets per guest for a chance to win a diamond pendant in the special game - Minute to Win a Deal or No Deal of Fortune.

For more information on the event, including how to be a sponsor, contact Development Officer Keri McKee by sending an email message to keri@campbarnabas.org or by calling her at 417.737.7080.

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RECIPES:

BLT on a stick: Take a 4½-inch frill pic located at most party stores, using bacon that has been cooked thoroughly but not crisp,  poke the pic thru one end of the bacon, letting the long end dangle, adding a fresh leaf of romaine heart,  it will dangle as well; slide a fresh cherry or grape tomato onto the pic next to the lettuce leaf, take the long stem of the bacon and wrap it around the lettuce and tomato, keep folding the romaine leaf and tomato with the bacon until the pic is full or until you used the slice of bacon and lettuce up.  Salt and pepper and drizzle with a mayo or your favorite creamy dressing such as ranch or bleu cheese dressing.

Stuffed jalapenos:  You can find fresh jalapenos in most grocery stores.  Slice the peppers in half, lengthwise.  Take a spoon and rake all the seeds out of the halves.  Rinse off the peppers, making sure you get all the seeds out, for that is where the heat from the jalapenos come from. 

In a small bowl, whip together 8 oz. of cream cheese,  3 tbls of chives, 3 tbls of granulated garlic.  (This is much better if you do this the day before so all the flavors can mingle.)

Spoon enough cheese mixture into the pepper to fill the half, slightly rounded.

Take a raw piece of bacon or prosciutto and wrap around the half of pepper filled with the cheese mixture; secure it with a toothpick.

Bake in a 375-degree oven for 15 minutes; the cheese mixture will be slightly brown and the bacon cooked thru.

Shot of soup:  In a small bowl, whip together  1 cup of whipped cream, 2 cans of coconut milk, ½ cup of pineapple juice,  2 tbls of lime juice, and pinches of salt and black pepper.  Let sit overnight.  Right before serving, peel jumbo shrimp, dredge through melted butter, season with salt, pepper, and dried cilantro.  Pour the chilled soup into shot glasses about ¾ full.  Hang your shrimp over the edge of glass garnish with a pineapple wedge

Dip your shrimp in your soup, then drink your shot of soup, following with the fresh sweetness of pineapple. 

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