My Moms Club Farmers Market

On Thursday Moms Club of Marion had a Craft Show/Farmers Market to promote all of the "mompreneurs" in our group!  We are a group of approximately 50 members, most of us stay at home moms and a few stay at home dads!  This was a lot of fun!  I set up a table for The Foodie Mommie/The Pampered Chef and featured a few recipes!  

The Foodie Mommie Table at the
Moms of Marion Farmers Market/Craft Show

 I made three recipes for sampling at my table.  The first was the mini deep dish pizzas featured earlier this week on The Foodie Mommie.  The second was pumpkin shaped squash sugar cookies. This recipe came from adding 1 cup of pureed squash and 1 extra cup of flour to the Camp Huston Sugar Cookies.  Then when I rolled them out I used a pumpkin shaped cookie cutter to cut the cookies out and sprinkled them with a little orange sugar on top! They were a big hit!


The third recipe was a Sun dried Tomato and Pesto Torta.  This also was a HUGE hit.  I served it with homemade italian herb canapes.  Yum!


Sun Dried Tomato and Pesto Torta

• 8 oz. cream cheese, softened
• 1/4 cup oil packed julienne cut sun dried tomatoes
• 1/4 cup pesto sauce (I used homemade but you can use any kind you like)
• 2 tbsp. toasted pine nuts
• 2 tbsp. balsamic vinaigrette (homemade or store bought - I recommend Newman's Own if you are going to use a store bought dressing)

Daniel and his friend Christopher enjoying
one of the squash sugar cookies (and some dried cherries)

Spray a small bowl or dish with cooking spray.  Line with plastic wrap and spray the plastic wrap.  Spread half of the cream cheese, covering the bottom and sides of the bowl or dish.  Spread the pesto on top of this.  Spread with the remaining cream cheese (it is ok if the pesto seeps through as this will be the bottom of your torta).  Cover with plastic wrap and place in the refrigerator a minimum of two hours and up to 8 hours (I usually prep the day before and place in fridge overnight).  When you are ready to serve, remove the plastic wrap from the dish, remove cream cheese mixture from the dish and unwrap the plastic wrap.  Place the cream cheese upside down on your serving dish so that the bottom is now the top.  Place the sun dried tomatoes over the top of the torta, then sprinkle with pine nuts and drizzle with vinaigrette.  Serve with crackers or canapes (canapes are small slices of bread).  

Until next time, happy and HEALTHY cooking and EATING!