Here are some photos to get you hungry!
If you want the recipe for any of these appetizers, let me know. I'm sure the cooking club members would be happy to accommodate your request. Otherwise, here is the recipe for the Orange-Chicken Cups, shown above on the red plate.
SPICY ORANGE-CHICKEN CUPS. Makes 16 appetizers.
Source. Bake-off entry from Paula Naumann of Sleepy Eye, Minnesota.
* 1 teaspoon sesame oil
* 1/2 pound skinless chicken breast, cut into 1/4" pieces
* 4 medium green onions, sliced (1/4 cup)
* 1/3 cup sweet orange marmalade
* 1 teaspoon soy sauce
* 1 teaspoon cooking sherry
* 1/2 teaspoon garlic powder
* 1/2 teaspoon crushed red pepper flakes [I used 1/4 teaspoon ground chipotle pepper.]
* 1 (8 oz.) can refrigerated crescent dinner rolls (8 rolls)
* 1 teaspoon sesame seeds
In nonstick skillet, heat oil over medium heat. Add chicken and onions; cook 3 minutes, stirring frequently. Lower heat to medium-low; stir in marmalade, soy sauce, sherry, garlic powder and red pepper flakes. Simmer uncovered for 5 minutes, stirring occasionally until sauce is thickened and chicken is no longer pink in center. Remove from heat.
Meanwhile, unroll dough into 4 rectangles. Cut each rectangle into quarters by making another diagonal cut to the perforation to make a total of 16 triangles.
Heat oven to 375º. Lightly spray 16 mini-muffin cups with no-stick cooking spray.
Press largest part of each dough triangle in bottom and up side of muffin cup, leaving triangle points extended over cup. Fill each cup with about 1 tablespoon chicken mixture. For each cup, slightly stretch points of triangles to make longer; twist points together and place on top of filling. Spray shaped rolls lightly with cooking spray; sprinkle with sesame seeds.
Bake 11 to 19 minutes or until golden brown. Carefully remove from pan to serving plate. Cool 5 minutes before serving. Serve warm.