The men servers left to right is John Clausen, Craig Harders, Bill Young, Richard Klinefelter, Keith Sash, Bruce Appelgate, Larry Pieper, Paul Koester, Bob Knaack, John Livingston, Glen Lage, and Dennis Luethje.

More than 130 ladies gathered to celebrate Gladbrook Women’s Club Annual Holiday Happenings celebration Monday night. Women from the surrounding area joined with the community to share familiar stories with each other and make new stories to share in the future.

Guests entered the Memorial Building that had been turned into a cozy atmosphere featuring red lanterns on buffalo plaid backgrounds. Christmas books on each table carried out the theme of Christmas stories.

12 husbands and one daughter, all sporting their traditional Christmas ties, served a three-course supper that included red pepper/tomato soup, poppy-seed dressed green salad, bacon-chicken bundle and a decadent candy cane brownie dessert.

Guests were entertained by Michael James Facciani, who shared the background stories of many of the songs he sang. His voice has been compared to the late Robert Goulet, and the ladies who would admit to remembering Goulet, agreed.

Michael makes his home in Waterloo where he produces a weekly podcast called the encouragement express. He has founded a Christian radio network in Iowa and has traveled widely.

Lady server Becky Klinefelter

The evening concluded with each of the lucky 18 door prize winners taking home a lantern.

Gladbrook Women’s Club thanks all who attended for making the Holiday Happenings fundraiser a success; which enables us to continue to contribute to community projects.

Bacon Chicken Crescent Bundle-

Vivian LeVier

8 servings

Entertainer for Holiday Happenings Michael Mea. His program is through MJF music Outreach.

1 tubes (8 oz.) crescent rolls

10 oz. diced chicken (2 C)

6 oz. shredded Swiss cheese (1.5 C)

3/4 C mayonnaise

1/2 C chopped sweet red pepper

1/4 C chopped onions bacon strips, cooked and crumbled

2 T Dijon mustard

1 T Italian salad dressing mix (half a packet)

Combine chicken, cheese, mayonnaise, pepper, onion, bacon, mustard and dressing mix.

Unroll crescent rolls. Cut into 8 squares. Roll each square into a 5 inch square. Place mound of chicken mixture in center of each square. Bring up corners to center leaving a small amount of space at edges. Place on parchment covered baking sheet. Bake at 375 degrees for 20 to 25 minutes (until golden brown).

Poppy Seed Dressing-Carolyn Groth

1/3 cup apple cider vinegar

2/3 cup white sugar

1/2 red onion, coarsely chopped

1/2 tsp. dry mustard powder

1/4 tsp. salt

1/2 cup vegetable oil

1 tsp. poppy seeds

Place vinegar, sugar, red onion, mustard powder and salt into the bowl of a blender. Cover and puree on high until smooth. Reduce blender speed to medium-low; slowly pour in the vegetable oil and blend until incorporated and the dressing is creamy. Stir in the poppy seeds and set aside.

Candy Cane Dessert Squares-Karen Handorf

Crust: Mix Krusteaz gluten free double chocolate borwnie mix as directed on package. Spread in greased 9×13 pan and bake at 325 for 20 – 22 minutes. Cool.

Filling:

1 cup powdered sugar

8 oz whipped topping

2 – 8 oz packages cream cheese

2/3 cup coarsely crushed peppermint candies

2 teaspoons peppermint extract

Beat cream cheese until soft. Add powdered sugar and beat until smooth and creamy, then add peppermint extract. Gently stir in whipped topping and crushed candy. Spread evenly over brownie layer. Cover and refrigerate.