Entertaining (i.e. Book Club) With 2 Recipies

Have I mentioned how much I love to have people over?  And to cook for them?  
Well, I do. A LOT.  
At the beginning of this year I was lucky enough to join a bookclub with the most amazing women ever.  We have met every month (except 1) to discuss books ranging from bodice-ripping and husband poisoning to the Donner Party to an African female detective.  It is like a college class taken to a different level with bits of  tangent conversations ranging from birth control to our jobs/professions to "ponies." We choose our books a few months in advance because many get their books from the library (and our last book there was only one copy that a few had to fight to acquire!), and we volunteer our homes to host.
I love to host bookclub.  And not just because a great amount of wine is consumed (usually averaging one BOTTLE per person, though last night we were pretty controlled!) But I love the opportunity to cook and entertain.  I don't have many friends --especially ones who actually live within a reasonable driving distance-- so I don't have the opportunity to have people over as much as I would like (though I think L is ok with it!).  I love taking care of my guests, and I love trying new recipes that I don't have to eat myself.  
Yesterday was no exception!  Bookclub was amazing, our discussions were phenomenal, and I can't wait for September's meeting!
Here are the two new recipes I made for the ladies last night:

Pre oven

Brie Kisses

8 ounces Pillsbury Reduced-Fat Crescent(s)

Post-cooking

8 ounces Président Brie light, cut into 16 pieces (couldn't find Brie Light, so I used regular--didn't use the full 8 ounces either)  
16 teaspoons apricot preserves (I used a 3/4 teaspoon measure of these preserves...not a full teaspoon)

Cut each crescent triangle in 2 pieces. Put a piece of the Brie and a teaspoon of the preserves in the middle of each piece of dough, then fold the triangle pieces over one another so you have a puffy little triangle packet. Bake according to instructions on crescents.

16 servings/2pts. each serving

Cheesey Stuffed Musrooms

16 ounces portobello mushroom(s), fresh baby caps, (about 24)
1 cup(s) spinach, fresh, finely chopped
½ cup(s) feta cheese, crumbled (I used reduced fat--it didn't get as melty, but kept the points low and still tasted good!)
¼ cup(s) dried bread crumbs, Panko variety
2 tablespoons scallion(s), chopped
⅛ cup(s) white wine, or reduced-sodium chicken broth  (2 Tbsps. white wine I used)
1 tablespoon fresh oregano, chopped, or 1 teaspoon dried
1 teaspoon olive oil, or vegetable oil
½ teaspoon table salt
¼ teaspoon black pepper, freshly ground
2 tablespoons water

**I cooked the mushroom stems with the spinach and some shallots, the olive oil and some added minced garlic--it turned out pretty awesome, so I would do this process again!!!

**Finely chop the mushroom stems. Combine the chopped stems, the spinach, cheese, bread crumbs, scallion, wine, oregano, oil, salt, and pepper in a medium bowl.

YUM!

With a small spoon, stuff each mushroom cap with about 1 tablespoon of the spinach mixture; place in a single layer in a 9 x 13-inch baking pan. (Can be made ahead) Cover and refrigerate up to 8 hours. (**I DID NOT DO THIS!!) 
Return to room temperature before baking.)

About 30 minutes before serving, preheat the oven to 375°F. Drizzle the water around the mushrooms in the pan.

Bake until the cheese is melted and the filling is hot, 15 – 20 minutes. Serve at once.
24 servings
1 mushroom = 0 pts.  (if you only eat one!!)
2 mushrooms = 1 pt.
3 mushrooms = 1.5 pts.


The book club ladies loved both dishes--the Brie kisses, while a pain to make, were a HUGE hit, and barely lasted 3 minutes out of the oven!  Overall, I am super happy I made both of these dishes, and will make them again.