Cookbook Book Club, Vol. 2, Issue 10 - Chili!

Member Barbara was set to host October

But she's ill and so Rita took the baton . . . 

She decided that she'd make a big pot of chili

And we'd bring an appetizer, bread or dessert

Rita made the chili -- two pots

And it was delicious.

I had intended to go around the table and ask everyone how they make their chili.

I did find out that Michelle and I eat chili the same -- put some on a cracker and eat, put more on that cracker and eat . . . until you're out of cracker and you start again.

So we quietly put the dish of crackers between us . . . 

For we eat a lot of crackers with our chili!

No one noticed!!!

Appetizers:

Member Angela brought two.    Considering she's moved and is redoing her kitchen,

she brought two fabulous appetizers.   I didn't get the name but the roll up was very good (and I've had more bad ones than good ones).     Angela's was good and I would even make them!

Bread:

Sweet and savory Corn Cookies

From Valerie Bertenelli

They were good and I will make them again!

And they're a perfect go with to chili!

Appetizer (Angela's)

Bread (Mine)

Dessert (Michelle)

The chili's on the table

The appetizers are ready

And the bread is about to be passed.

We all liked Rita's chili

And she told us the secret . . . 

But the best secret was that she had a package of one of the Socorro mixes for each of us!

I scored big -- I got the chili

(and we always have chili on Halloween so I'm happy!)

Desserts:

A trio of desserts,

but was -- there's more!

Liz brought the Snickers Salad -- it was a great dessert, especially when topped with the caramel sauce that she brought as well.

Donna brought Pecan Pie Bars

Michelle brought Cinabon Cinnamon Rolls

They were yummy!    

Michelle brought cinnamon rolls because she always serves cinnamon rolls when she has chili!

But, because it was the cookbook club, it was a new recipe!

Donna also brought a spice cake.     She makes a spice cake every fall.    So she decided that that would be a good choice for our October dessert but because it was the Cookbook Book Club, she used a different recipe.

We all loved it!

We always skip November (Thanksgiving after all)

and December we'll take a trip to the city to a restaurant for lunch.

And then we'll plan for Vol. 3 of the club as we start our third year.

It's been a lot of fun and we so enjoy each other's company!

And a thank you to Rita for hosting this month's club.

Sweet and Savory Cornbread Cookies

One 8.5-ounce box corn muffin mix, plus ingredients called for on the box
3 tablespoons unsalted butter, melted
3 tablespoons chopped pickled jalapenos
2 tablespoons all-purpose flour
1 tablespoon honey
About 1 teaspoon Mexican chile lime seasoning, such as Tajin

Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
Prepare the corn muffin mix as directed on the box, then stir in the butter, jalapenos, flour and honey. Use a 2-inch ice cream scoop or 1/4-cup measure to scoop the batter onto the prepared baking sheet, leaving about 1 1/2 inches between each scoop. Sprinkle with the chile lime seasoning.
Bake the cookies until puffed, light golden on top and golden brown on the underside, 10 to 12 minutes. Serve warm.
NOTE:   I couldn't find the Tajin seasoning and so I sprinkled the top of my cookies with chili powder and freshly grated lime peel.