Recipes for Murder At The Museum

Appetizer

Appetizer Round Artisan Artichoke Dip and Bread

INGREDIENTS (for larger servings, double the recipe)

1 (6.5 ounce) jar marinated artichoke hearts, drained and quartered
1 cup mayonnaise (or light mayonnaise)
2 cups grated Parmesan cheese
1 (8 ounce) package cream cheese, softened
1 (4 ounce) can chopped green chile peppers
1 loaf French bread &/or pita chips

 

DIRECTIONS

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a medium bowl, mix the artichoke hearts, mayonnaise, 1 1/2 cups Parmesan, cream
  3. cheese and green chile peppers. Scoop the mixture into a pie pan or medium baking pan.
  4. Top with the remaining 1/2 cup of Parmesan.
  5. Bake for 25 minutes or until bubbly and slightly browned and then serve with bread.

Soup/Salad

Soup/Salad Round Choice Cherry Salad

INGREDIENTS

2 tablespoons butter
1 1/2 cup almonds, slivered or chopped
2 pounds spinach or romaine, rinsed and torn into bite-size pieces
2 cups dried cherries
4 tablespoons toasted sesame seeds
2 tablespoon poppy seeds
1 cup white sugar
1.5 tablespoons minced onion
1/2 teaspoon paprika
1/2 cup white wine vinegar
1/2 cup cider vinegar
1 cup olive or vegetable oil

 

DIRECTIONS

  1. In a medium saucepan, melt butter over medium heat. Cook and stir almonds in butter
  2. until lightly toasted. Remove from heat, and let cool.
  3. In a large bowl, combine the greens with the toasted almonds and cherries.
  4. In a medium bowl, whisk together the sesame seeds, poppy seeds, sugar, onion, paprika,
  5. white wine vinegar, cider vinegar, and vegetable oil. Toss with greens just before serving.

Entrees

Entree Round – Option#1 Creamy Tomato Chicken Tortellini

INGREDIENTS

2.5 pounds boneless skinless chicken, diced and cooked
2 (16 ounce) packages cheese tortellini
2 (14.5 ounce) cans diced tomatoes with garlic and onion
2 cups chopped fresh spinach
1 teaspoon salt
1/2 teaspoon pepper
3 teaspoons dried or fresh basil
2 teaspoons minced garlic
4 tablespoons all-purpose flour
1 1/2 cups milk
1 1/2 cups heavy cream
1/2 cup grated Parmesan cheese

 

DIRECTIONS

  1. Bring a large pot of water to a boil. Add the tortellini, and cook until tender, about 10
  2. minutes.
  3. While you get the tortellini going, combine the tomatoes, spinach, salt, pepper, basil and
  4. garlic in a large saucepan over medium heat. Cook and stir until the mixture begins to
  5. bubble.
  6. In a medium bowl, whisk together the flour, milk and cream. Stir this mixture into the
  7. saucepan along with the cooked chicken and Parmesan cheese. Heat through, then reduce
  8. heat to low, and simmer until thick, about 2 minutes.
  9. Drain the tortellini, but do not rinse, then pour them into the saucepan with the sauce.
  10. Stir to coat, and serve.
Entree Round (Side Dish) Buttered Vegetables Almondine

INGREDIENTS

2/3 cup butter
1-1/4 teaspoons garlic salt
1-1/4 teaspoons garlic pepper
2 tablespoons and 2 teaspoons sliced almonds
2 tablespoons and 2 teaspoons white wine
1-1/3 medium onion, chopped
1-1/3 medium red bell pepper, chopped
2-2/3 cups chopped broccoli
2-2/3 cups chopped cauliflower

 

DIRECTIONS

  1. Melt butter in a skillet over medium-low heat. Season with garlic salt and garlic pepper.
  2. Mix in almonds and cook until golden brown. Stir in wine, onion, red bell pepper,
  3. broccoli and cauliflower. Cook 5 minutes, or until vegetables are tender.
Entree Round – Option#2 Pecan-Crusted Salmon

INGREDIENTS

1/2 cup butter, melted
1/4 cup and 2 tablespoons Dijon mustard
3 tablespoons honey
1/2 cup dry bread crumbs
1/2 cup finely chopped pecans
2 tablespoons and 2 teaspoons chopped fresh parsley
8 (4 ounce) fillets salmon
salt and pepper to taste
2 lemon, for garnish

 

DIRECTIONS

  1. Preheat oven to 400 degrees F (200 degrees C).
  2. In a small bowl, stir together butter, mustard, and honey. Set aside. In another bowl, mix
  3. together bread crumbs, pecans, and parsley.
  4. Brush each salmon fillet lightly with honey mustard mixture, and sprinkle the tops of the
  5. fillets with the bread crumb mixture.
  6. Bake salmon 12 to 15 minutes in the preheated oven, or until it flakes easily with a fork.
  7. Season with salt and pepper, and garnish with a wedge of lemon.

Desserts

Dessert Round – Option#1 Double Chocolate-Covered Strawberries

INGREDIENTS

16 ounces milk chocolate chips
4 ounces white chocolate chips
2 tablespoons and 1 teaspoon shortening
1 pound fresh strawberries (if possible, with leaves)

 

DIRECTIONS

  1. Insert toothpicks into the tops of the strawberries.
  2. In a double boiler, melt the milk chocolate and 2 tablespoons shortening, stirring
  3. occasionally until smooth. Holding them by the toothpicks, dip the strawberries into the
  4. milk chocolate mixture.
  5. Turn the strawberries upside down and insert the toothpick into them for the chocolate to
  6. cool. Heat white chocolate chips in microwave with 1 tsp shortening for about a minute.
  7. Using a spoon, drizzle white chocolate over the tops of the fruit in swirled, artsy designs.
Dessert Round – Option#2 Savory City Cheesecake

INGREDIENTS

3/4 cup finely ground graham cracker crumbs
3/4 cup pecan sandies cookies
3 tablespoons butter
3 tablespoons white sugar
8 ounces cream cheese
1/3 cup white sugar
1 tablespoon lemon juice
1/2 cup heavy whipping cream, whipped
1/2 cup sliced fresh fruit or fruit pie filling (optional)

 

DIRECTIONS

  1. In a bowl, mix together crushed cookies and graham crackers with melted butter and the 3
  2. tablespoons sugar.
  3. Press into a 7 inch springform pan. Place in refrigerator until ready for use.
  4. In another bowl, beat cream cheese, 1/3 cup of sugar and lemon juice.
  5. Whip cream, and fold into cream cheese mixture.
  6. Spread into pan.
  7. Top with fruit (optional). Freeze for 1 hour, covered with foil.
  8. Place in refrigerator 30 minutes before serving.

Bonus

Award Cookie Recipe Fancy City-Style Black and White Cookies (for the winners of Best Sleuth, Best Thespian, and Best Costume)

INGREDIENTS

1 cup unsalted butter
1 3/4 cups white sugar
4 eggs
1 cup milk
1/2 teaspoon vanilla extract
1/4 teaspoon lemon extract
2 1/2 cups cake flour
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
4 cups confectioners’ sugar
1/3 cup boiling water
1 (1 ounce) square bittersweet chocolate

 

DIRECTIONS

  1. Preheat oven to 375 degrees F (190 degrees C).
  2. Butter 2 baking sheets.
  3. In a medium bowl, cream together butter and sugar until smooth. Beat in eggs one at a
  4. time, then stir in the milk, vanilla, and lemon extract. Combine cake flour and all-purpose
  5. flour, baking powder, and salt; gradually blend into the creamed mixture.
  6. Drop tablespoonfuls of the dough 2 inches apart on prepared baking sheets.
  7. Bake until edges begin to brown, about 20 to 30 minutes.
  8. Cool completely.
  9. Place confectioners sugar in large bowl. Mix in boiling water one tablespoon at a time until
  10. mixture is thick and spreadable. (Add more than the indicated amount if you need to).
  11. Transfer half of the frosting to the top of a double boiler set over simmering water. Stir in
  12. the chocolate. Warm mixture, stirring frequently, until the chocolate melts. Remove from
  13. heat.
  14. With a brush, coat half the cookie with chocolate frosting and the other half with the
  15. white frosting. Set on waxed paper until frosting hardens.

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