Seeing as fall officially arrived on Monday night, it was a perfect night for a potluck dinner. Since it’s tricky for my friends and I to all get together these days, we got really lucky and got a good majority together for the Bears game, to eat some great food and sample some seasonal beers.
It was delicious – roasted red pepper pasta, garlic bread, roasted green beans, buffalo chicken dip, salad with craisins/walnuts/blue cheese/vinaigrette, and white chocolate macadamia nut cookies. It was a feast. Plus the Bears won!
Plate one – I finished off the salad and had lots more buffalo chicken dip. It was just too good! I actually don’t like buffalo sauce but for some reason when it’s in dip form I just can’t get enough. We also FaceTimed our friend Jordan in who is currently living in Arizona. Oh, technology these days.
Is it bad that I have more fun at these kinds of get-togethers than I do going out on a Saturday night? I’m sure if anyone understands it’s you guys!
I contributed the cookies and salad. Cookie recipe below, courtesy of Closet Cooking, with just a few very minor tweaks.
- 1/2 cup butter, softened
- 1/2 cup brown sugar, packed
- 1/2 cup white sugar
- 1/2 cup pumpkin
- 1 egg
- 1 teaspoon vanilla extract
- 1 cup all purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup rolled oats
- 1/3 cup white chocolate chips
- 2/3 cup macadamia nuts chopped
- Cream the butter and sugar in a bowl.
- Beat in the egg and vanilla extract.
- Mix the flour, baking soda and salt in another bowl.
- Mix the dry ingredients into the wet.
- Mix in the rolled oats, white chocolate and macadamia nuts.
- Place the dough onto a cookie sheet one table spoon at a time.
- Bake in a 350F preheated oven for 8-10 minutes.
- What’s your favorite seasonal drink?
- Do you have a go-to dish to bring to potluck dinners?
- Do your friends all live close by or all over the country? I got really lucky that my friends from college live within 45 minutes of me!