Cooking for a Cause
Meatball Hors D'oeuvres
Coconut-Lemon Layer Bars
(Family Features) If you love to entertain and want to support a good cause, now you can do both at the same time.
Now in its 10th year, Cook for the Cure presented by KitchenAid is a program that gives people with a passion for cooking a way to support the fight against breast cancer. Through culinary-based fundraising, events, auctions and the sale of pink products, the partnership between KitchenAid and Susan G. Komen for the Cure® has raised over $8 million for the cause.
"It adds another layer of purpose to one of life's great pleasures, cooking and enjoying food with family and friends," said Debbie O'Connor, senior manager of brand experience for KitchenAid.
You can make a difference by hosting a party that lets you Cook for the Cure by raising awareness and funds for breast cancer research. Here are some ideas to get you started:
- Invite guests for an evening of appetizers and drinks. (Try these recipes for Mushroom-Onion Tartlets and Meatball Hors D'oeuvres with Tangy Barbecue Sauce.) Encourage fundraising by awarding a prize to the guest with the highest donation. Or, let donors enter their name into a drawing to win a restaurant gift certificate or spa treatment.
- Organize a fundraising bake sale. (Your contribution could be these Coconut-Lemon Layer Bars.) Get the neighbors involved in baking, promoting and selling - it's a great way to bring everyone together.
- Host a potluck brainstorming party. Invite people who share your passion for helping others to bring their favorite dish and think up creative ways you can support the cause as a group. Vote on a project and then let everyone pitch in to get started.
Cooking good food, sharing time with friends, and giving back to the community - that's a recipe for a truly great party. Learn more at www.CookfortheCure.com.
Pass the Plate
Sharing baked goods with friends is a pleasure. Now you can do that and raise money for a good cause.
You can purchase the KitchenAid "Pass the Plate" serving platter at www.kitchenaid.com. Designed with charming artwork by celebrity chef and PBS cooking show host Jacques Pépin, the platters were created to be re-gifted again and again, along with a homemade culinary creation from the giver. Each time the individually numbered plates are registered online and passed along to others, KitchenAid will make a $5 donation to Susan G. Komen, making this gift extra sweet. Since 2001, KitchenAid has proudly donated over $8 million to Komen through the Pass the Plate initiative, sales of pink products, celebrity chef auctions, and fundraisers hosted by supporters like you. Please visit www.CookfortheCure.com for more information.
Meatball Hors D'oeuvres
- 1 pound ground beef
- 2 egg yolks
- 1/3 cup dry bread crumbs
- 1/3 cup grated Parmesan cheese
- 2 tablespoons chopped parsley
- 3/4 teaspoon garlic salt
- 1/2 teaspoon oregano
- 1/4 teaspoon pepper
- 2 tablespoons chopped stuffed olives
- 1/4 cup olive oil
Tangy Barbecue Sauce
- 1 1/4 cups packed brown sugar
- 1 cup ketchup
- 2 tablespoons Worcestershire sauce
- 2 tablespoons vinegar
- 1 cup strong coffee
- 1/2 cup finely chopped onion
- 1 teaspoon salt
- 1/8 teaspoon black pepper
- Place ground beef, egg yolks, bread crumbs, Parmesan cheese, parsley, garlic salt, oregano, pepper and olives in bowl of electric stand mixer. Attach flat beater to mixer. Turn to low and mix for 1 minute.
- Form mixture into 30 (1-inch) balls and fry in olive oil until well browned. Drain on paper towels. Warm Tangy Barbecue Sauce and pour over meatballs. Serve warm from chafing dish.
- Tangy Barbecue Sauce (Makes 2 cups) - Combine all ingredients in a heavy saucepan. Mix well and cook over medium heat 10 minutes, stirring occasionally. Reduce heat and simmer 30 minutes. Cool sauce and store covered in refrigerator until needed.
Makes 30 meatballs
- 4 ounces light cream cheese
- 3 tablespoons butter, divided
- 3/4 cup plus 1 teaspoon all-purpose flour
- 8 ounces fresh mushrooms, coarsely chopped
- 1/2 cup chopped green onions
- 1 egg
- 1/4 cup dried thyme leaves
- 1/2 cup shredded Swiss cheese
- Place cream cheese and 2 tablespoons butter in bowl of electric stand mixer. Attach flat beater to mixer. Turn to medium and beat about 1 minute. Stop and scrape bowl. Add 3/4 cup flour. Turn to low and mix about 1 minute, or until well blended. Form mixture into ball. Wrap in waxed paper and chill 1 hour.
- Clean mixer bowl and beater.
- Divide chilled dough into 24 pieces. Press each piece into miniature muffin cup (greased, if desired).
- Meanwhile, melt remaining 1 tablespoon butter in 10-inch skillet over medium heat. Add mushrooms and onions. Cook and stir until tender. Remove from heat. Cool slightly.
- Place egg, remaining 1 teaspoon flour, and thyme in mixer bowl. Turn to medium-high and beat about 30 seconds. Stir in cheese and cooled mushroom mixture. Spoon into pastry-lined muffin cups. Bake at 375°F for 15 to 20 minutes, or until egg mixture is puffed and golden brown. Serve warm.
Makes 24 tartlets
Coconut-Lemon Layer Bars
- 2 cups vanilla wafer crumbs
- 6 tablespoons butter, melted
- 1 package (8 ounces) cream cheese, softened
- 1 tablespoon grated lemon peel
- 3 tablespoons lemon juice
- 1 egg
- 1 cup (6 ounces) white chocolate chips
- 1 cup sweetened flaked coconut
- 1/2 cup chopped macadamia nuts
- Preheat oven to 350°F. Place vanilla wafer crumbs and butter in medium bowl. Stir until combined, about 2 minutes. Press crumb mixture firmly in bottom of 13 x 9-inch baking pan; set aside.
- Beat cream cheese, lemon peel, lemon juice and egg in bowl of electric stand mixer at low speed until smooth. Spread evenly over crumb mixture.
- Layer bars evenly with chips, coconut and nuts; press down firmly with fork.
- Bake 25 to 30 minutes or until lightly browned. Cool completely. Cut into 4 rows by 8 rows. Cover; refrigerate until ready to serve.
Makes 32 bars
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