Divas do lunch

After eating a big old slice of this, it was necessary to do a torturous speed session with Lisa...

The Divas had their monthly lunchy munchy this week.  As usual it was filled with laughter, good conversation and even better food :o) Peg hosted us in her beautiful home and we got to see all of her awesome quilts (and her even cooler quilting room).  I gotta say, this grand master has lots more talent than just running!!!

T minus 6 days until the NY Marathon lottery is announced!  ACK!  We should know by noon on Wednesday. Everyone keep your fingers and toes crossed!  I know I'll be sitting in front of my computer hitting the "refresh" button every 5 seconds.  It is exciting to know that by next week, I will finally be making a commitment to do a marathon, whether it be NY or Baltimore.  I guess at that point reality will set in...YIKES!

We are going to have awesome weather for our 12 mile (gulp!) run tomorrow morning!  Time to bust out the shorts and tank tops...

Enjoy these recipes from our lunch....also I hope you like the additions to the blog. If you notice on the "home" page I have links to my "GO TO" recipes posted in the blog for breakfast, lunch, dinner, snacks (including shakes, bars, etc.) and sinful stuff.  You gotta have something to run for, agreed?!?!?

Sara's Chicken Chili
3 ckn breasts cooked and shredded
1 can of stewed tomoatoes
1 can of diced tomatoes
1 jar of medium chuncky salsa
2 zucchini's depends on size chopped up
1 cup of frozen corn
1 can of mushrooms
1 can of black beans
1 can of chick peas
chili powder to taste


simmer and serve its good with shredded cheese


Peg's Bread
Yep.  We stuck Peg making the bread again b/c it is so tasty.  See last luncheon for recipe...


Lisa's Granny's "Jackson" Salad 
1 can Artichoke Hearts, drained and chopped
1 can Hearts of Palm, drained and chopped
1 cup cooked crumbled bacon, chopped
1 bunch green onion, chopped
1 Tablespoon finely chopped parsley
1 oz lemon juice
1 oz lime juice
3 oz oil
1/3 lb blue cheese
small amount of garlic


Combine together and serve with Romaine Lettuce.


Peanut Butter Cup Cake-made by Kim but copied from bakerella.com
1 devil’s food cake mix

3 eggs
1 cup buttermilk
1/2 cup vegetable oil
2 cups chopped peanut butter cups (plus more for garnishing – I used 1 1/2 bags)
8 oz. dark chocolate, chopped
1 cup heavy cream
1/2 cup peanut butter

· Preheat oven to 350 degrees. Coat two 9-inch cake pans with non-stick cooking spray. Line with wax paper and coat paper.
· In a large bowl, beat cake mix, eggs, buttermilk and vegetable oil on low for 30 seconds. Increase speed to medium-high and beat for 2 minutes. Scrape down sides after 1 minute. Fold in 1 to 2 cups of the chopped peanut butter cups.
· Pour batter into pans and bake at 350 degrees for about 30 minutes or until toothpick inserted comes out clean.
· Cool cakes completely.
· Place chopped dark chocolate in a medium bowl. Bring cream just to a boil and then pour over chocolate. Whisk until chocolate melts. Add peanut butter and whisk until smooth.
· Trim each cake layer so the tops are flat. Place one layer on a cooling rack and pour 1 cup frosting on top. Spread evenly with a spatula. Add second layer and pour remaining frosting over top and sides of cake. Smooth out with spatula.
· Allow frosting to set for a minute and gently press remaining chopped peanut butter cup pieces all over top and sides of cake. Place in refrigerator for about an hour to set. (mine set overnight) Remove and serve.