New Years Eve! :)

This was the first year all of us were 21 at the turn of the new year. To celebrate, we decided we would all get together for food, drinks and fun. To cut down on the cost, we all made a dish or two and met up to eat before we ventured out into the Pearl district of downtown Portland. We had some great food–Caesar salad, a delicious pasta dish, pizza scones, veggies & hummus and some chocolate mint bars. Here are the recipes:

Caesar Salad:


  • Lettuce
  • Caesar dressing


  1. Prepare the lettuce. Add Caesar dressing and mix.

Pasta with Mozzarella & Tomatoes


  • Penne pasta
  • Mozzarella, chopped
  • Can of olives
  • Cherry tomatoes, halved
  • Basil, chopped
  • Olive oil
  • Salt


  1. Cook the pasta, according to the directions on the box.
  2. In a large bowl, combine the pasta with the other ingredients, and serve.

Pizza Scones: 


  • 6.75 oz. all-purpose flour (about 1 1/2 cups)
  • 1 1/2 tsp. baking powder
  • 1 tsp. dried Italian seasoning
  • 1/2 tsp. salt
  • 1/4 cup chilled unsalted butter, cut into small pieces
  • 1/2 cup (2 oz.) shredded extra sharp cheddar cheese
  • 1/2 cup turkey pepperoni, finely chopped
  • 3/4 cup milk
  • Olive-oil flavoured cooking spray.


  1. Preheat oven to 425°F.
  2. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next three ingredients (baking powder, Italian seasoning, salt) in a bowl; cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Stir in cheese and pepperoni. Add milk, stirring with a fork until just moist. (Dough will be slightly sticky.)
  3. Drop dough by slightly rounded tablespoons onto a baking sheet coated with cooking spray.  Coat tops of scones with cooking spray.
  4. Bake at 425° for 13 minutes or until browned. Remove scones from pan; cool slightly on a wire rack. Serve warm.





















Chocolate-Mint Bars


  • 4.5 oz. all-purpose flour (about 1 cup)
  • 1/2 tsp. salt
  • 1 cup granulated sugar
  • 4 large egg whites
  • 1/4 cup butter, melted
  • 2 tbsp. water
  • 1 tsp. vanilla extract
  • 2 large eggs, beaten
  • 1 (16-oz.) can chocolate syrup
  • Cooking spray
  • 2 cups powdered sugar
  • 1/4 cup butter, melted
  • 2 tbsp. milk
  • 1/2 tsp. peppermint extract
  • 2 drops green food colouring
  • GLAZE:
  • 3/4 cup semisweet chocolate chips
  • 3 tbsp. butter


  1. Preheat oven to 350°.
  2. To prepare bottom layer, weigh or lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and salt; stir with a whisk. Combine granulated sugar, 4 egg whites, 1/4 cup melted butter, 2 tbsp. water, vanilla, eggs and chocolate syrup in a medium bowl; stir until smooth. Add flour mixture to chocolate mixture, stirring until blended. Pour batter into a 13 x 9-inch metal baking pan coated with cooking spray (I didn’t have a metal pan big enough, so I used a glass dish. It worked fine, but I would recommend using a metal baking pan). Bake at 350° for 23 minutes or until a wooden pick inserted in centre comes out almost clean. Cool completely in pan on a wire rack.
  3. To prepare mint layer, combing powdered sugar, 1/4 cup melted butter, and next 3 ingredients (milk, peppermint extract, food colouring) in a medium bowl; beat with a mixer until smooth. Spread mint mixture over cooled cake.
  4. To prepare glaze, combine chocolate chips and 3 tbsp. butter in a medium microwave-safe bowl. Microwave at HIGH 1 minutes or until melted, stirring after 30 seconds. Let stand 2 minutes. Spread chocolate mixture evenly over top. Cover and refrigerate until ready to serve.




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