All February luncheons don’t have to be red. Since this month’s luncheon is for men and women, it seemed appropriate to go with some fun color. There hasn’t been much of a winter, so spring seems closer than ever!
With a giant vintage birdcage as the centerpiece of the buffet, butterflies and tulips were a natural fit. (A caterpillar here and there added a little fun!)
The red thermos as a take-away was a homage to the Valentine-esque timing of the event.
But, the best part was the meal……and who doesn’t like dessert?
The Red Velvet White Chocolate Fudge with Pecan Sandy Crust is the latest addition:
1 Can Sweetened Condensed Milk
3 Cups White Chocolate Chips
3 Tablespoons Red Velvet Cake Mix
12 Pecan Sandy Cookies (Keebler)
3 Tablespoons Butter, Melted
Over low heat on the stove mix together the condensed milk and white chocolate chips. About 1/2 way through melting, begin adding the cake mix – 1 T at a time. Mix in completely. Crush the pecan sandy cookies and mix with the melted butter. Press into the bottom of an 8×8 baking dish. Bake at 350 for 4-5 minutes for a crunchy crust. Pour the fudge on top of the crust. Let cool at room temp for a few hours , then cut into squares for serving.