Quinn - Supplement
Cancer Shake
Put in blender:
1 1/2 c. plain yogurt
1 banana
pack it as full as I can with spinach (sometimes I add some chard or kale)
Add about 1/2 c. water and 1/2 t. stevia (maybe a little more...to taste--but if you use too much it has a metallic/bitter aftertaste.)
Blend till smooth
Then add at least 2 cups frozen fruit
Probably the very best tasting is the frozen berries from Costco
This also turns the shake purple instead of green.
Ann - Appetizer
Cheese Ball
1 package cream cheese, softened
1 small can of drained pineapple (draining well is the key)
8 green onions
1 chopped green pineapple
Mix together and chill. Roll into a ball and roll in any kind of chopped nut.
Tennille - Appetizer
Mini Ham Puffs
1 pkg (2.5 oz) ham, finely chopped
2 tablespoons finely chopped onion
½ cup shredded swiss cheese
1 egg
1 tablespoon snipped fresh parsley (optional)
1 ½ teaspoons Dijon mustard
1/8 teaspoon black pepper
1 pkg (8 oz) refrigerated crescent rolls
Preheat oven to 350, spray mini muffin pan with Pam. Mix chopped ham, chopped onion, cheese, egg, parsley, mustard, and pepper; set aside. Unroll crescent dough and press into one large rectangle. Cut dough into 24 squares, press one square into each mini muffin cup. Scoop mixture onto each square of dough. Bake 12-14 minutes or until golden brown. Makes 24 appetizers.
Mindy - Main Dish
Crockpot Chicken
4-6 chicken breasts
1/2 c. water
1 pkg. dried spaghetti sauce
Cook chicken, water, spaghetti sauce all day in the crockpot on low.
1 hour before eating, mix:
1/4 cube of butter
1 can cream of chicken soup
8 oz. cream cheese
Put in the crockpot and simmer for an hour
Serve over noodles and top with cheese, olives, tomatoes, green onions, mushrooms, peppers, etc.
Kendra - Main Dish
Beef Taco Bake
1 lb. ground beef
1 can (10 3/4 oz) Condensed Tomato Soup
1 C. Salsa
1/2 C. Milk
4 flour tortillas or 6 corn tortillas cut (or torn) into 1" pieces
1 C. shredded cheddar cheese
Cook meat. Add soup, salsa, milk, tortillas and half the cheese. Spoon into 2 qt. shallow baking dish. Cover. Bake at 400 for 30 minutes or until hot. Sprinkle with remaining cheese.
(I have better luck putting the torn tortillas into the dish and then mixing it all together in the dish instead of the pan I cooked the meat in).
Shana - Main Dish
Hot Dog Potato Boats
Mashed Potatoes
Hot Dogs (I like Nathan's, more flavor)
Shredded Cheddar Cheese
Butterfly hot dogs and place on cookie sheet (open side up). Spoon a heap of potatoes "inside" the hot dog. Sprinkle cheese on top of potatoes. Bake at 350 until cheese is melted and hot dogs are heated through (about 15 minutes or so).
Chelle - Drink
Sunshine Citrus Punch
1 6 oz. can of orange juice concentrate
1 6 oz. can of lemonade conc.
1 6 oz. can of limeade conc.
1 32 oz. bottle of ginger ale
1 qt. water
1 bag of ice
cut up lime and lemon
Marcie - Side
Orange Cranberry Salad
Dressing:
1/2 cup Whole Berry Cranberry Sauce
1/4 cup Olive Oil
2 tbsp Balsamic Vinegar
2 tbsp Orange Juice
2 tbsp Honey
1/4 tsp Salt
Salad:
I bag of Spinach
1 can Mandarin Oranges
1/4 cup Feta or Blue Cheese
1 Avocado, peeled, sliced, and coated in orange juice
1 Cup Pomegranate Seeds (about 1 Pomegranate)
Toss with the dressing
Bridgette - Dessert
Pink Elephants
3 TBL butter, melted
1 1/2 c mini marshmallows
4 TBL strawberry gelatin (or whatever flavor, color you desire)
2 Qts popped popcorn
Melt butter and marshmallows together in a heavy saucepan; stir in gelatin until dissolved. Pour over popped corn; stir well. Be sure to remove any loose kernels before pouring mixture over popped corn.
Set aside (sometimes overnight to dry is helpful, but not required).
Break into pieces; store in an air tight container.
Muddy Buddies
9 cups Corn Chex Rice Chex, Wheat Chex or Chocolate Chex cereal (or combination)
1 cup semisweet chocolate chips
1/2 cup peanut butter
1/4 cup butter or margarine
1 teaspoon vanilla
1 1/2 cups powdered sugar
1. Into large bowl, measure cereal; set aside.
2. In 1-quart microwavable bowl, microwave chocolate chips, peanut butter and butter uncovered on High 1 minute; stir. Microwave about 30 seconds longer or until mixture can be stirred smooth. Stir in vanilla. Pour mixture over cereal, stirring until evenly coated. Pour into 2-gallon resealable food-storage plastic bag.
3. Add powdered sugar. Seal bag; shake until well coated. Spread on waxed paper to cool. Store in airtight container in refrigerator.
Tracy - Dessert
Swedish Almond Cake
1 1/4 cup sugar
1 egg
1 1/2 tsp. almond extract
2/3 cup milk
1 1/4 cup flour
1/2 tsp. baking powder
1 stick butter, melted
Beat sugar, egg, almond extract and milk. Add flour and baking powder. Add melted butter. Grease and flour a loaf pan (this bread is sticky so I suggest using parchment paper instead of grease and flour). Bake at 350 for 50 minutes of until toothpick comes out clean. Cool for at least 20 minutes and then sprinkle with powdered sugar.
Monday, December 7, 2009
Saturday, November 7, 2009
November Recipes (Arika) (Crockpot)
Arika - Main Dish
Chicken Enchilada Casserole
1 pound chicken, cut into small pieces
1 onion, chopped
2 tablespoons olive oil
2 (10 3/4 ounce) cans cream of chicken soup
1 cup sour cream
1 (4-ounce) can diced green chilies
2 cups grated Colby Jack or Cheddar cheese
6 - 8 tortillas
Saute onion with olive oil in large frying pan over medium heat. Add chicken pieces and cook thoroughly. Stir in soup, sour cream and chilies. Stack tortillas and cut into strips. Layer chicken mixture, shredded tortillas, and cheese. Bake for 30 minutes at 350 degrees.
I usually don't plan ahead and thaw chicken so I substitute two cans of the cooked chicken breast from Costco for fresh chicken. Cooked brocolli, spinach, and black beans are good add-ins to make this a little more nutritious.
Diane - Main Dish
Chicken Chili
3-4 boneless chicken breasts, cooked and cut up (could use canned chicken from food storage)
1 c chicken broth
1/4 t garlic powder
1/2 onion, diced and cooked (could use minced dried onion from food storage, just hydrate in water first)
1 c diced tomatoes
1 t salt
1 6 oz can tomato paste
2T chili powder
2 17 oz can kidney beans
2 17 oz can pinto beans
2 t cumin
Add all ingredients to pot and simmer 20 minutes. Note: I usually add 1-2 t cayenne, replace the salt with Tony Chachere's creole seasoning, and add more cumin to make it more spicy, but I didn't do that last night because I wasn't sure if every one likes it spicy.
If you have a pressure cooker, you can cook the chicken & onion in the 1 c of chicken broth on low pressure for 6 minutes if thawed, 10 minutes if frozen (I usually do 12 minutes just to be safe!). Then take out the chicken and cut up. Add all ingredients including cut up chicken and bring up to pressure and the fast release the pressure and it's done.
Quinn - Main Dish
Beef Stroganoff
2 cans cream of mushroom soup
1 envelope Lipton onion soup mix
1 lb. stew meat.
Mix and cook in crock pot for 4-8 hours on low. Add 1/2-1 c. sour cream. Serve over egg noodles or rice.
Shana - Main Dish
Meatballs and Rice
1 6 pound bag of meatballs (Costco)
1 large bottle of russian dressing
1 large bottle of apricot jam (pineapple/apricot is fine too)
1 packet of onion soup mix
1 c. water
Place all ingredients in crockpot and cook until meatballs are hot. Serve over rice.
**I usually 1/4 the recipe with about 30-35 meatballs. Add more ingredients if you want more sauce. You can also cook them on the stove top if you are in a hurry.
Sarah - Main Dish
Teriyaki Steak
2 to 2 1/2 lbs. boneless chuck steak
1 tsp. ground ginger
1 tbsp. sugar
2 tbsp. oil
1/2 c. soy sauce
1 clove garlic, crushed
Cut steak into 1/8-inch thick slices. Combine remaining ingredients in small bowl. Place meat in slow-cooking pot. Pour sauce over. Cover and cook on low for 6 to 8 hours. Serve with rice.Makes 5 to 6 servings.
Mindy - Dessert
Pumpkin Bars
1 pkg. spice cake mix
1 small can pumpkin
chocolate chips
Mix ingredients and put in a greased 9X13 pan. Bake at 350 for 30 minutes. For cookies, bake at 350 for 10 minutes. Melt sour cream frosting and drizzle on top.
Kendra - Dessert
Oma's Delicious Cereal Cookies
1 C. shortening (I use 1/2 shortening 1/2 butter)
1 C. white sugar
1 C. brown sugar
2 eggs
1 tsp. vanilla
1 tsp. baking soda
1/2 tsp. baking powder
2 1/2 C. flour
1 C. coconut (optional)
2 C. oatmeal (quick)
2 C. dry cereal (special K, Rice Krispies, Frosted Flakes all work great)
Cook 8-10 minutes at 350 degrees.
Ann - Dessert
Crunchy Ice Cream Dessert
½ Cup butter
2 ½ cup Rice Krispies
¾ cup brown sugar
1 ¼ cup flaked coconut
1 cup chopped nuts
½ gallon vanilla ice cream, softened
Melt butter in 9 X 13 pan. Add rice Krispies, sugar, coconut and nuts. Mix well. Bake at 300 for 30 minutes stirring occasionally. Cool. Spread ½ of mixture in pan. Spread ice cream on top. Sprinkle remaining cereal over ice cream. Freeze. Serve with hot fudge.
Mom’s Hot Fudge
4 TB Cocoa
3 TB Corn Starch
2 Cup Sugar
Mix and Add:
1 large can evaporated milk
1 cube butter
Boil 3-5 minutes stirring constantly then add 1 tsp. vanilla
Chicken Enchilada Casserole
1 pound chicken, cut into small pieces
1 onion, chopped
2 tablespoons olive oil
2 (10 3/4 ounce) cans cream of chicken soup
1 cup sour cream
1 (4-ounce) can diced green chilies
2 cups grated Colby Jack or Cheddar cheese
6 - 8 tortillas
Saute onion with olive oil in large frying pan over medium heat. Add chicken pieces and cook thoroughly. Stir in soup, sour cream and chilies. Stack tortillas and cut into strips. Layer chicken mixture, shredded tortillas, and cheese. Bake for 30 minutes at 350 degrees.
I usually don't plan ahead and thaw chicken so I substitute two cans of the cooked chicken breast from Costco for fresh chicken. Cooked brocolli, spinach, and black beans are good add-ins to make this a little more nutritious.
Diane - Main Dish
Chicken Chili
3-4 boneless chicken breasts, cooked and cut up (could use canned chicken from food storage)
1 c chicken broth
1/4 t garlic powder
1/2 onion, diced and cooked (could use minced dried onion from food storage, just hydrate in water first)
1 c diced tomatoes
1 t salt
1 6 oz can tomato paste
2T chili powder
2 17 oz can kidney beans
2 17 oz can pinto beans
2 t cumin
Add all ingredients to pot and simmer 20 minutes. Note: I usually add 1-2 t cayenne, replace the salt with Tony Chachere's creole seasoning, and add more cumin to make it more spicy, but I didn't do that last night because I wasn't sure if every one likes it spicy.
If you have a pressure cooker, you can cook the chicken & onion in the 1 c of chicken broth on low pressure for 6 minutes if thawed, 10 minutes if frozen (I usually do 12 minutes just to be safe!). Then take out the chicken and cut up. Add all ingredients including cut up chicken and bring up to pressure and the fast release the pressure and it's done.
Quinn - Main Dish
Beef Stroganoff
2 cans cream of mushroom soup
1 envelope Lipton onion soup mix
1 lb. stew meat.
Mix and cook in crock pot for 4-8 hours on low. Add 1/2-1 c. sour cream. Serve over egg noodles or rice.
Shana - Main Dish
Meatballs and Rice
1 6 pound bag of meatballs (Costco)
1 large bottle of russian dressing
1 large bottle of apricot jam (pineapple/apricot is fine too)
1 packet of onion soup mix
1 c. water
Place all ingredients in crockpot and cook until meatballs are hot. Serve over rice.
**I usually 1/4 the recipe with about 30-35 meatballs. Add more ingredients if you want more sauce. You can also cook them on the stove top if you are in a hurry.
Sarah - Main Dish
Teriyaki Steak
2 to 2 1/2 lbs. boneless chuck steak
1 tsp. ground ginger
1 tbsp. sugar
2 tbsp. oil
1/2 c. soy sauce
1 clove garlic, crushed
Cut steak into 1/8-inch thick slices. Combine remaining ingredients in small bowl. Place meat in slow-cooking pot. Pour sauce over. Cover and cook on low for 6 to 8 hours. Serve with rice.Makes 5 to 6 servings.
Mindy - Dessert
Pumpkin Bars
1 pkg. spice cake mix
1 small can pumpkin
chocolate chips
Mix ingredients and put in a greased 9X13 pan. Bake at 350 for 30 minutes. For cookies, bake at 350 for 10 minutes. Melt sour cream frosting and drizzle on top.
Kendra - Dessert
Oma's Delicious Cereal Cookies
1 C. shortening (I use 1/2 shortening 1/2 butter)
1 C. white sugar
1 C. brown sugar
2 eggs
1 tsp. vanilla
1 tsp. baking soda
1/2 tsp. baking powder
2 1/2 C. flour
1 C. coconut (optional)
2 C. oatmeal (quick)
2 C. dry cereal (special K, Rice Krispies, Frosted Flakes all work great)
Cook 8-10 minutes at 350 degrees.
Ann - Dessert
Crunchy Ice Cream Dessert
½ Cup butter
2 ½ cup Rice Krispies
¾ cup brown sugar
1 ¼ cup flaked coconut
1 cup chopped nuts
½ gallon vanilla ice cream, softened
Melt butter in 9 X 13 pan. Add rice Krispies, sugar, coconut and nuts. Mix well. Bake at 300 for 30 minutes stirring occasionally. Cool. Spread ½ of mixture in pan. Spread ice cream on top. Sprinkle remaining cereal over ice cream. Freeze. Serve with hot fudge.
Mom’s Hot Fudge
4 TB Cocoa
3 TB Corn Starch
2 Cup Sugar
Mix and Add:
1 large can evaporated milk
1 cube butter
Boil 3-5 minutes stirring constantly then add 1 tsp. vanilla
Monday, October 12, 2009
October Recipes (Ann) (Soups, Breads and Desserts)
Monica - Main Dish
Tortellini Soup
1 pound Mild Italian sausage
1 onion, chopped
2 cloves garlic, minced
1 cup water
1 (13 3/4-ounce) cans beef broth
½ cup apple juice
3 carrots, sliced
1 (28-ounce) can crushed tomatoes
1 teaspoon basil
1 teaspoon oregano
1 cup sliced zucchini
4 tablespoons parsley, chopped
1 green pepper, chopped ( I didn’t have the pepper so it wasn’t in my soup)
8 ounces cheese tortellini (refrigerated or frozen) I added 16 ounces accidently which is why it wasn’t as soupy.
Fresh grated Parmesan cheese
In large soup pan, brown sausage. Drain fat and add chopped onion and garlic and cook until tender. Add water, broth, apple juice, carrots, tomatoes, basil, oregano, zucchini, parsley and green pepper. Simmer for 30 minutes or longer. Add tortellini 5 to 10 minutes before serving and cook until tender, but not soggy. Garnish each serving with Parmesan cheese.
Bridgette - Main Dish
White Bean Chili
4 cans white beans
3 cans chicken broth
1 Lg. onion - sautee in butter
4 cloves garlic
1 7oz. can green chilis
1 lb. cooked, shreeded, seasoned (salt and pepper) chicken
1 tsp. cumin
3 tsp. dried oregano
1 c. sour cream
cayenne, to taste
1 c. jack cheese
Garnish: 1 tomato, chopped and 1 tbs. cilatro chopped
Cook chicken. In soup pot, combine beans, broth, onion, garlic, green chilis, chicken, cumin, oregano and cayenne pepper. Add sour cream and some cheese (save the rest for garnish).
Simmer for 40 minutes to blend flavors. (Crockpot 1-2 hours)
Ann - Main Dish
Hearty Tomato Soup
2 TB Butter
1 onion, chopped
1 clove garlic
1/2 tsp paprika
1 1/2 tsp fresh basil or 1/2 tsp dried basil
1 pkg cream cheese
1 1/4 cup milk
2 cans tomato soup
2 cans chopped tomatoes (undrained)
Cook onion and garlic in butter. Stir in basil, paprika, and cream cheese. When smooth, add milk and soup. Stir in tomatoes.
Ann - Side
Fall Green Salad
Romaine Lettuce
Craisins
Dry Roasted Peanuts
Poppyseed dressing
Shana - Side
Herb Pull Aparts
20 -24 Frozen Rolls
1/3 C. Melted Butter
1 Tbs. Herb Seasoning
1/4 C. Grated Parmesan Cheese
Combine butter, herbs, and cheese. Place 1/2 of the rolls in a greased bundt pan. Drizzle half the mixture over rolls and repeat layer. Cover with plastic and let raise 6-8 hours. Bake at 350 for 20-25 minutes. Remove from pan imeediately and serve.
Tracy - Side
Zucchini Bread
Heat oven to 350
Grease and flour two bread/loaf pans (that's why I love this recipe, I can give a loaf away and keep one for myself!)
3 eggs, well beaten
1 cup vegetable oil
2 cups sugar
2 cups raw, peeled, grated zucchini
3 tsp. vanilla
3 cups flour
1 tsp. baking soda
1 tsp. salt
3 tsp. cinnamon
1/4 tsp. baking powder
1/2 cup chopped nuts (optional)
Combine eggs, oil, sugar, vanilla and zucchini in mixer until well blended. Sift together flour, soda, salt, cinnamon and powder. Add dry mixture to wet mixture and blend well. Add nuts. Bake approximately for one hour, or until toothpick inserted in center comes out clean. Allow to cool in pan at least 30 minutes before removing.
Diane - Dessert
Chocolate Chip Cookies
1 1/4 c butter flavored shortening
3/4 c sugar1
1/2 c brown sugar, firmly packed
3 eggs
1 t vanilla
3 1/4 c plus 2 T flour, sifted (measure after sifting)
1 1/2 t soda
1 t salt
1 pkg milk chocolate chips
Cream together shortening and sugars, add vanilla and beat until fluffy and light. Fold in eggs and beat. Sift together flour, soda and salt and slowly add to the first mixture. Stir in chocolate chips and mix thoroughly. Drop by small spoonfuls onto an ungreased cookie sheet. Bake in 350 degree oven for about 10 minutes. Don't over cook. Cool on racks.
Tennille - Dessert
Lemon Jello Cake
1 yellow cake mix
1 large (or 2 small) Lemon Jello package
4 eggs
¾ cup vegetable oil
1 cup hot water
Glaze:
2 cups powdered sugar
1/3 cup lemon juice.
Dissolve jello powder in hot water. Add cake mix, eggs, oil and mix well. Pour into a greased 9x13 pan and bake at 350 for 20-35 minutes (depends on your oven). Cake is done when fork pulls out clean. Remove from oven. While hot, poke holes in top of cake with fork and pour glaze on top and spread even. Cool and serve.
Kendra - Dessert
Pretzel Crusted Chocolate Caramel Brownie Cups
Ingredients:
1 German Chocolate Cake Mix
1 egg
½ c. butter, melted
1/2 package of caramels, melted (or caramel ice cream topping)
1 cup milk chocolate chips
Pretzel Crumble:
¼ c. butter, melted
2T. brown sugar
1 c. crushed pretzels
Method:
Spray a muffin tin with non stick spray (or place cupcake liners in the tin). Place pretzels, butter and brown sugar in a food processor and pulse until well incorporated. (You could also just place the ingredients into a large ziploc bag and crush using a rolling pin.) Set aside. In a large bowl, mix together the cake mix, egg and butter until smooth (I also add a tiny bit of water if it's too thick). Scoop batter, about two-thirds full, into the muffin tin. Place one tablespoon of the pretzel crumble on top of brownie batter. Pat down lightly. Bake at 350 degrees for about 10 minutes or until the edges are set. Immediately after taking the brownie cups out of the oven, pour caramel over the top (the ice cream topping works better and doesn't get hard)and sprinkle with milk chocolate chips.
Amy - Dessert
Peach or Apple Cobbler
Place as many cups of sliced fruit you want in a 9x13 (or othersize) pan. As a guideline, approximately 5 cups. Sprinkle about 1/2 C sugar and 1/4 C minute tapioca over the fruit. Mix it around a bit.
Prepare topping:
1 C oats
1 C packed brown sugar
1/2 C flour
1/2 tsp cinnamon
1/2 cup melted butter
Combine all ingredients in a bowl, crumbling with a fork or pastry utensil. Sprinkle crumb mixture over fruit. Bake at 375 deg F for 30-45 minutes, or until brown and crispy on top.
Tortellini Soup
1 pound Mild Italian sausage
1 onion, chopped
2 cloves garlic, minced
1 cup water
1 (13 3/4-ounce) cans beef broth
½ cup apple juice
3 carrots, sliced
1 (28-ounce) can crushed tomatoes
1 teaspoon basil
1 teaspoon oregano
1 cup sliced zucchini
4 tablespoons parsley, chopped
1 green pepper, chopped ( I didn’t have the pepper so it wasn’t in my soup)
8 ounces cheese tortellini (refrigerated or frozen) I added 16 ounces accidently which is why it wasn’t as soupy.
Fresh grated Parmesan cheese
In large soup pan, brown sausage. Drain fat and add chopped onion and garlic and cook until tender. Add water, broth, apple juice, carrots, tomatoes, basil, oregano, zucchini, parsley and green pepper. Simmer for 30 minutes or longer. Add tortellini 5 to 10 minutes before serving and cook until tender, but not soggy. Garnish each serving with Parmesan cheese.
Bridgette - Main Dish
White Bean Chili
4 cans white beans
3 cans chicken broth
1 Lg. onion - sautee in butter
4 cloves garlic
1 7oz. can green chilis
1 lb. cooked, shreeded, seasoned (salt and pepper) chicken
1 tsp. cumin
3 tsp. dried oregano
1 c. sour cream
cayenne, to taste
1 c. jack cheese
Garnish: 1 tomato, chopped and 1 tbs. cilatro chopped
Cook chicken. In soup pot, combine beans, broth, onion, garlic, green chilis, chicken, cumin, oregano and cayenne pepper. Add sour cream and some cheese (save the rest for garnish).
Simmer for 40 minutes to blend flavors. (Crockpot 1-2 hours)
Ann - Main Dish
Hearty Tomato Soup
2 TB Butter
1 onion, chopped
1 clove garlic
1/2 tsp paprika
1 1/2 tsp fresh basil or 1/2 tsp dried basil
1 pkg cream cheese
1 1/4 cup milk
2 cans tomato soup
2 cans chopped tomatoes (undrained)
Cook onion and garlic in butter. Stir in basil, paprika, and cream cheese. When smooth, add milk and soup. Stir in tomatoes.
Ann - Side
Fall Green Salad
Romaine Lettuce
Craisins
Dry Roasted Peanuts
Poppyseed dressing
Shana - Side
Herb Pull Aparts
20 -24 Frozen Rolls
1/3 C. Melted Butter
1 Tbs. Herb Seasoning
1/4 C. Grated Parmesan Cheese
Combine butter, herbs, and cheese. Place 1/2 of the rolls in a greased bundt pan. Drizzle half the mixture over rolls and repeat layer. Cover with plastic and let raise 6-8 hours. Bake at 350 for 20-25 minutes. Remove from pan imeediately and serve.
Tracy - Side
Zucchini Bread
Heat oven to 350
Grease and flour two bread/loaf pans (that's why I love this recipe, I can give a loaf away and keep one for myself!)
3 eggs, well beaten
1 cup vegetable oil
2 cups sugar
2 cups raw, peeled, grated zucchini
3 tsp. vanilla
3 cups flour
1 tsp. baking soda
1 tsp. salt
3 tsp. cinnamon
1/4 tsp. baking powder
1/2 cup chopped nuts (optional)
Combine eggs, oil, sugar, vanilla and zucchini in mixer until well blended. Sift together flour, soda, salt, cinnamon and powder. Add dry mixture to wet mixture and blend well. Add nuts. Bake approximately for one hour, or until toothpick inserted in center comes out clean. Allow to cool in pan at least 30 minutes before removing.
Diane - Dessert
Chocolate Chip Cookies
1 1/4 c butter flavored shortening
3/4 c sugar1
1/2 c brown sugar, firmly packed
3 eggs
1 t vanilla
3 1/4 c plus 2 T flour, sifted (measure after sifting)
1 1/2 t soda
1 t salt
1 pkg milk chocolate chips
Cream together shortening and sugars, add vanilla and beat until fluffy and light. Fold in eggs and beat. Sift together flour, soda and salt and slowly add to the first mixture. Stir in chocolate chips and mix thoroughly. Drop by small spoonfuls onto an ungreased cookie sheet. Bake in 350 degree oven for about 10 minutes. Don't over cook. Cool on racks.
Tennille - Dessert
Lemon Jello Cake
1 yellow cake mix
1 large (or 2 small) Lemon Jello package
4 eggs
¾ cup vegetable oil
1 cup hot water
Glaze:
2 cups powdered sugar
1/3 cup lemon juice.
Dissolve jello powder in hot water. Add cake mix, eggs, oil and mix well. Pour into a greased 9x13 pan and bake at 350 for 20-35 minutes (depends on your oven). Cake is done when fork pulls out clean. Remove from oven. While hot, poke holes in top of cake with fork and pour glaze on top and spread even. Cool and serve.
Kendra - Dessert
Pretzel Crusted Chocolate Caramel Brownie Cups
Ingredients:
1 German Chocolate Cake Mix
1 egg
½ c. butter, melted
1/2 package of caramels, melted (or caramel ice cream topping)
1 cup milk chocolate chips
Pretzel Crumble:
¼ c. butter, melted
2T. brown sugar
1 c. crushed pretzels
Method:
Spray a muffin tin with non stick spray (or place cupcake liners in the tin). Place pretzels, butter and brown sugar in a food processor and pulse until well incorporated. (You could also just place the ingredients into a large ziploc bag and crush using a rolling pin.) Set aside. In a large bowl, mix together the cake mix, egg and butter until smooth (I also add a tiny bit of water if it's too thick). Scoop batter, about two-thirds full, into the muffin tin. Place one tablespoon of the pretzel crumble on top of brownie batter. Pat down lightly. Bake at 350 degrees for about 10 minutes or until the edges are set. Immediately after taking the brownie cups out of the oven, pour caramel over the top (the ice cream topping works better and doesn't get hard)and sprinkle with milk chocolate chips.
Amy - Dessert
Peach or Apple Cobbler
Place as many cups of sliced fruit you want in a 9x13 (or othersize) pan. As a guideline, approximately 5 cups. Sprinkle about 1/2 C sugar and 1/4 C minute tapioca over the fruit. Mix it around a bit.
Prepare topping:
1 C oats
1 C packed brown sugar
1/2 C flour
1/2 tsp cinnamon
1/2 cup melted butter
Combine all ingredients in a bowl, crumbling with a fork or pastry utensil. Sprinkle crumb mixture over fruit. Bake at 375 deg F for 30-45 minutes, or until brown and crispy on top.
Tuesday, September 8, 2009
September Recipes (Jodi)
Jodi - Appetizer
Black Bean Salsa
1 can black beans rinsed & drained
1 can corn drained
2 cans rotel brand tomatoes (don't drain)
2 small avacados
1/3 c. (add more or less depending on what you like) Cilantro - finely chopped
Lime juice - 1/4 c. (again more or less depending on what you like)
1 small red onion - chopped
Add all ingredients in a bowl and enjoy.
Marcie - Appetizer
Bean Dip
4-5, tomatoes diced and salted (or 2 cans of diced tomatoes)
1 can black beans, drained
1 can white beans, drained
1 can shoe peg corn, drained
1 bunch cilantro, chopped
1 can salsa verde (8 0z)
2-3 cups grated cheese, cheddar or mozzarella
Mix well and bake 20 minutes at 375 until cheese bubbles. Serve with tortilla chips. This dip needs a good amount of salt on the tomatoes to taste right.
Tracy - Main Dish
30 Minute Chili
2 lbs. ground beef
2 cups chopped onion (I only use about 1 cup)
2 cans (16 oz.) chili beans, undrained
2 cans (10 3/4 oz.) condensed tomato soup
4 tsp. garlic powder
Brown beef and onions, drain. Add the chili beans, tomato soup and garlic powder, bring to a boil. Cover and simmer for 20 minutes until thick and bubbly. Serve with sour cream and shredded cheese.
Kendra - Main Dish
BBQ Cheeseburger Cups
1 lb. ground beef
2 pkg. premade biscuit dough
1/2 C. bbq sauce
2 T. brown sugar
grated cheddar cheese
Brown hamburger and add bbq sauce and brown sugar. Flatten biscuits and place in greased muffin tin. Top with meat mixture and cheese (sometimes I wait until after to put on the cheese). Bake at 400 for 12 minutes.
Monica - Main Dish
Easy Mexican Chicken Soup or Food Storage Soup
1- 12.5 oz. can of chicken breast (premium chunk)
1- 8.8 oz. package of Uncle Ben’s Ready Rice(Spanish style)
1- 10 oz. Rotel diced tomatoes with limejuice and cilantro
1- 15 oz. can of pinto beans
1- large spoonful of sour cream
A few crushed tortilla or Doritos chips
Pour chicken breast with its own broth into a soup pan. Break chicken chunks with a fork. Bring to a boil. Add rice, tomatoes, and pinto beans with liquid in that order and stir gently. When soup is hot, stir in the big spoonful of sour cream and top with a few crushed tortilla chips. One option for those who want a little less hearty soup, just add a little chicken broth to your liking. Enjoy hot.
Lynette - Main Dish
Crockpot Sweet and Sour Chicken
4 boneless, skinless chicken breasts
3/4 c. water
3/4 c. ketchup
1/2 c. sugar
2 Tbs. vinegar
2 Tbs. worcestershire sauce
4 Tbs. soy sauce
Peaches (optional)
Place chicken breasts in crockpot. Combine other ingredients (except peaches) and pour over chicken. Cook on high or 5 hours or on low for 8 to 10. Serve with rice and peaches on top.
Shana - Main Dish
Sweet Pork and Tomatillo Dressing
3 lb pork roast
2 c. brown sugar (divide 1 c.)
1 tsp. dried oregano
1 tsp. powdered ginger
1tsp. garlic pwder
1 tsp. salt
1 tsp. chili pwder
2 Tbs. dried minced onion
1 C. red enchilada sauce
Cook all ingredients in a crock pot all day, except red sauce and 1 C. brown sugar. One hour before serving remove pork roast and shred. Drain out juices from the crockpot and then add 1 c. brown sugar, red sauce and pork. Cook an additional hour and serve.
Dressing:
1 pkg hidden valley ranch mix
1 c. mayo
1/3 c. buttermilk
1 c. chopped cilantro (less if you don't like that much)
2 cloves garlic
3 tomatillos (peel off "paper")
1/4 tsp. cayenne pepper (more if desired)
Blend in blender until smooth.
Amy - Side Dish
Cilantro Lime Rice
1 c. long grain white rice
coarse salt
1/2 c. fresh cilantro
2 Tbs. fresh lime juice
1 Tbs. olive oil
1 garlic clove
In a medium saucepan, bring 1 1/2 cups water to a boil. Add rice and 1/4 teaspoon salt; cover, and reduce to a simmer. Cook until water is absorbed and rice is just tender, 16 to 18 minutes.Meanwhile, in a blender, combine cilatro, lime juice, oil, garlic and 2 tablespoons water; blend until smooth. Stir into cooked rice and fluff with a fork.
Bridgette - Dessert
Berry Sorbet
1 half gallon of pineapple or raspberry sherbet, softened
3-4 bananas, cut up into chunks
1 – 2 cups frozen berries, to taste
Soften sherbet, add cut up bananas and berries in a large bowl (the frozen berry mix from Costco works well). Mash all ingredients with a potato masher and re-freeze. Serve in clear plastic cups or plastic champagne glasses for a fun twist.
Lisa - Dessert
Marshmallow Popcorn
2 sticks butter
1 1/2 c. sugar
1/3 c. karo syrup
2 c. mini marshmallows
1 tsp. vanilla
In sauce pan, put butter, sugar and karo syrup. Bring to boil for 3 minutes. Remove from heat and add marshmallows and vanilla. Stir into one large bowl of pre-popped popcorn.
Ann - Dessert
Pumpkin Bars
1 2/3 cup sugar
1 cup oil
4 eggs
16 oz pumpkin
2 cups flour
2 tsp cinnamon
1 tsp soda
2 tsp baking powder
1 tsp salt
Spread on cookie sheet. Bake 17-18 minutes at 350.
Frosting:
3 oz cream cheese
1/2 cup butter
1 tsp vanilla
2-3 cups powdered sugar
Black Bean Salsa
1 can black beans rinsed & drained
1 can corn drained
2 cans rotel brand tomatoes (don't drain)
2 small avacados
1/3 c. (add more or less depending on what you like) Cilantro - finely chopped
Lime juice - 1/4 c. (again more or less depending on what you like)
1 small red onion - chopped
Add all ingredients in a bowl and enjoy.
Marcie - Appetizer
Bean Dip
4-5, tomatoes diced and salted (or 2 cans of diced tomatoes)
1 can black beans, drained
1 can white beans, drained
1 can shoe peg corn, drained
1 bunch cilantro, chopped
1 can salsa verde (8 0z)
2-3 cups grated cheese, cheddar or mozzarella
Mix well and bake 20 minutes at 375 until cheese bubbles. Serve with tortilla chips. This dip needs a good amount of salt on the tomatoes to taste right.
Tracy - Main Dish
30 Minute Chili
2 lbs. ground beef
2 cups chopped onion (I only use about 1 cup)
2 cans (16 oz.) chili beans, undrained
2 cans (10 3/4 oz.) condensed tomato soup
4 tsp. garlic powder
Brown beef and onions, drain. Add the chili beans, tomato soup and garlic powder, bring to a boil. Cover and simmer for 20 minutes until thick and bubbly. Serve with sour cream and shredded cheese.
Kendra - Main Dish
BBQ Cheeseburger Cups
1 lb. ground beef
2 pkg. premade biscuit dough
1/2 C. bbq sauce
2 T. brown sugar
grated cheddar cheese
Brown hamburger and add bbq sauce and brown sugar. Flatten biscuits and place in greased muffin tin. Top with meat mixture and cheese (sometimes I wait until after to put on the cheese). Bake at 400 for 12 minutes.
Monica - Main Dish
Easy Mexican Chicken Soup or Food Storage Soup
1- 12.5 oz. can of chicken breast (premium chunk)
1- 8.8 oz. package of Uncle Ben’s Ready Rice(Spanish style)
1- 10 oz. Rotel diced tomatoes with limejuice and cilantro
1- 15 oz. can of pinto beans
1- large spoonful of sour cream
A few crushed tortilla or Doritos chips
Pour chicken breast with its own broth into a soup pan. Break chicken chunks with a fork. Bring to a boil. Add rice, tomatoes, and pinto beans with liquid in that order and stir gently. When soup is hot, stir in the big spoonful of sour cream and top with a few crushed tortilla chips. One option for those who want a little less hearty soup, just add a little chicken broth to your liking. Enjoy hot.
Lynette - Main Dish
Crockpot Sweet and Sour Chicken
4 boneless, skinless chicken breasts
3/4 c. water
3/4 c. ketchup
1/2 c. sugar
2 Tbs. vinegar
2 Tbs. worcestershire sauce
4 Tbs. soy sauce
Peaches (optional)
Place chicken breasts in crockpot. Combine other ingredients (except peaches) and pour over chicken. Cook on high or 5 hours or on low for 8 to 10. Serve with rice and peaches on top.
Shana - Main Dish
Sweet Pork and Tomatillo Dressing
3 lb pork roast
2 c. brown sugar (divide 1 c.)
1 tsp. dried oregano
1 tsp. powdered ginger
1tsp. garlic pwder
1 tsp. salt
1 tsp. chili pwder
2 Tbs. dried minced onion
1 C. red enchilada sauce
Cook all ingredients in a crock pot all day, except red sauce and 1 C. brown sugar. One hour before serving remove pork roast and shred. Drain out juices from the crockpot and then add 1 c. brown sugar, red sauce and pork. Cook an additional hour and serve.
Dressing:
1 pkg hidden valley ranch mix
1 c. mayo
1/3 c. buttermilk
1 c. chopped cilantro (less if you don't like that much)
2 cloves garlic
3 tomatillos (peel off "paper")
1/4 tsp. cayenne pepper (more if desired)
Blend in blender until smooth.
Amy - Side Dish
Cilantro Lime Rice
1 c. long grain white rice
coarse salt
1/2 c. fresh cilantro
2 Tbs. fresh lime juice
1 Tbs. olive oil
1 garlic clove
In a medium saucepan, bring 1 1/2 cups water to a boil. Add rice and 1/4 teaspoon salt; cover, and reduce to a simmer. Cook until water is absorbed and rice is just tender, 16 to 18 minutes.Meanwhile, in a blender, combine cilatro, lime juice, oil, garlic and 2 tablespoons water; blend until smooth. Stir into cooked rice and fluff with a fork.
Bridgette - Dessert
Berry Sorbet
1 half gallon of pineapple or raspberry sherbet, softened
3-4 bananas, cut up into chunks
1 – 2 cups frozen berries, to taste
Soften sherbet, add cut up bananas and berries in a large bowl (the frozen berry mix from Costco works well). Mash all ingredients with a potato masher and re-freeze. Serve in clear plastic cups or plastic champagne glasses for a fun twist.
Lisa - Dessert
Marshmallow Popcorn
2 sticks butter
1 1/2 c. sugar
1/3 c. karo syrup
2 c. mini marshmallows
1 tsp. vanilla
In sauce pan, put butter, sugar and karo syrup. Bring to boil for 3 minutes. Remove from heat and add marshmallows and vanilla. Stir into one large bowl of pre-popped popcorn.
Ann - Dessert
Pumpkin Bars
1 2/3 cup sugar
1 cup oil
4 eggs
16 oz pumpkin
2 cups flour
2 tsp cinnamon
1 tsp soda
2 tsp baking powder
1 tsp salt
Spread on cookie sheet. Bake 17-18 minutes at 350.
Frosting:
3 oz cream cheese
1/2 cup butter
1 tsp vanilla
2-3 cups powdered sugar
Tuesday, August 11, 2009
August Recipes (Marcie)
Marcie - Main Dish
Honey Mustard Pork Tenderloin
¾ cup honey
6 Tablespoons brown sugar
6 Tablespoons apple cider vinegar
3 Tablespoons Dijon mustard
1 ½ teaspoon paprika
1 teaspoon salt
1 teaspoon pepper
1 lb. pork tenderloins
Stir together honey, sugar, vinegar, mustard and paprika till well blended. Place pork in greased jelly roll pan. Sprinkle pork with salt and pepper and then pour honey mixture evenly over pork. Bake at 375 until a meat thermometer registers 160. Let stand 10 minutes before slicing.
Chelle - Main Dish
Tater Tot Casserole
1 can cream of chicken
1 can cream of mushroom
1 can evaporated milk
1 2 lb. bag of tater tots
1 lb. hamburger
grated cheese
1/2 c. chopped onion
Brown hamburger and onion together. In separate bowl combine soups and milk. Stir together. Add hamburger, onion and tater tots. Mix. Put in a casserole dish and top with cheese. Cover with tinfoil and bake at 375 for 90 minutes.
Lisa - Main Dish
Swiss Chicken
4-8 chicken breasts
4-8 slices swiss cheese
1 can cream of chicken
1/2 can water
3 Tbs. melted butter
2 c. season stuffing
Put chiecken breasts in baking dish. Put sliced cheese over each breast. Mix soup with water. Pour over chicken. Pour dry stuffing over soup mix. Drizzle butter over stuffing. Cover with foil. Bake at 350 for 1 1/2 hours. Uncover for the last 20 minutes.
Jodi - Main Dish
Easy Meatballs
1/3 - 1/2 bag of meatballs (Costco)
1 can cranberries
1 can sauerkraut
1 cup brown sugar
Place meatballs in crockpot. Mix cranberries, saurkraut, and brown sugar in a bowl and mix. Pour over meatballs and cook on high 3 1/2-4 hours. Serve over rice and enjoy.
Ann - Main Dish
Italian Chicken
4-6 boneless, skinless chicken breasts
1 can cream of chicken soup
3 oz. package cream cheese
1/2 packet Good Seasons Italian dressing mix
Combine soup, cream cheese and dressing mix. Pour over chicken in crock pot and cook all day on low heat. Serve over noodles or rice.
Bridgette - Side Dish
Spinach Salad
1 box bow tie pasta, cooked 12oz.
2 c. candied walnuts
crumbled bleu cheese to taste
Cook pasta, cool. Toss with sinach, walnuts, cheese and dressing right before serving.
Dressing:
1/2 diced red onion
1/3 c. red wine vinegar
3/4 c. sugar
1 tsp. ground mustard
3/4 tsp. salt
3/4 c. vegetable oil
1 Tbs. poppy seeds
Combine and shake. Chill atleast 1 hour before serving.
Kendra - Dessert
Super Moist Banana Cake
1 1/2 cups bananas, mashed
2 tsp. lemon juice
3 cups flour
1 1/2 tsp. baking soda
1/4 tsp. salt
3/4 cup butter, softened
2 1/8 cups sugar
3 large eggs
2 tsp. pure vanilla
1 1/2 cups buttermilk
Directions: Heat oven to 275 degrees. Grease a sheet cake pan. In a small bowl, mix mashed bananas with lemon juice. Set aside. In a medium bowl, mix flour, baking soda, and salt. Set aside. In a large bowl, cream 3/4 cup butter and 2 1/8 cups sugar until light and fluffy. Beat in eggs one at a time and then stir in 2 tsp. vanilla. Beat in the flour mixture alternately with the buttermilk. Stir in the banana mixture. Pour batter into prepared pan and bake in a preheated oven for one hour or until toothpick comes out clean. Remove from oven and place directly into the freezer for at least half hour. Frost with buttercream frosting: 1 stick butter, 4 cups powdered sugar, 1 tsp. vanilla, milk to consistency. Enjoy!
Shana - Dessert
Nutella Ravioli (Giada De Laurentis)
16 wonton wrappers
1 egg, beaten to blend
1 cup chocolate-hazelnut spread (recommended: Nutella)
Vegetable oil, for frying
Nonstick vegetable oil spray
Powdered sugar, for dusting
Line a baking sheet with plastic wrap. Place 1 wonton wrapper on the work surface. Brush the edges of the wrapper lightly with egg. Spoon 1 tablespoon of chocolate-hazelnut spread into the center of the wrapper. Fold the wrapper diagonally in half over the filling and press the edges of the wrapper to seal. Place the ravioli on the prepared baking sheet. Repeat with the remaining wonton wrappers, egg, and chocolate-hazelnut spread.
Preheat the oven to 200 degrees F. Add enough oil to a heavy large frying pan to reach a depth of 2 inches. Heat the oil over medium heat to 350 degrees F.
Working in batches, carefully add the ravioli to the hot oil and cook until they are golden brown, about 45 seconds per side. Using a slotted spoon, transfer the ravioli to a plate lined with paper towels to drain. Then, transfer the cooked ravioli to another baking sheet and keep them warm in the oven while frying the remaining ravioli. (The fried ravioli can be prepared 1 day ahead. Cool them completely, then cover and refrigerate. Before serving, place them on a baking sheet and rewarm in a preheated 375 degrees F oven just until they are heated through, about 7 minutes.)
Dust the ravioli with powdered sugar and serve.
Honey Mustard Pork Tenderloin
¾ cup honey
6 Tablespoons brown sugar
6 Tablespoons apple cider vinegar
3 Tablespoons Dijon mustard
1 ½ teaspoon paprika
1 teaspoon salt
1 teaspoon pepper
1 lb. pork tenderloins
Stir together honey, sugar, vinegar, mustard and paprika till well blended. Place pork in greased jelly roll pan. Sprinkle pork with salt and pepper and then pour honey mixture evenly over pork. Bake at 375 until a meat thermometer registers 160. Let stand 10 minutes before slicing.
Chelle - Main Dish
Tater Tot Casserole
1 can cream of chicken
1 can cream of mushroom
1 can evaporated milk
1 2 lb. bag of tater tots
1 lb. hamburger
grated cheese
1/2 c. chopped onion
Brown hamburger and onion together. In separate bowl combine soups and milk. Stir together. Add hamburger, onion and tater tots. Mix. Put in a casserole dish and top with cheese. Cover with tinfoil and bake at 375 for 90 minutes.
Lisa - Main Dish
Swiss Chicken
4-8 chicken breasts
4-8 slices swiss cheese
1 can cream of chicken
1/2 can water
3 Tbs. melted butter
2 c. season stuffing
Put chiecken breasts in baking dish. Put sliced cheese over each breast. Mix soup with water. Pour over chicken. Pour dry stuffing over soup mix. Drizzle butter over stuffing. Cover with foil. Bake at 350 for 1 1/2 hours. Uncover for the last 20 minutes.
Jodi - Main Dish
Easy Meatballs
1/3 - 1/2 bag of meatballs (Costco)
1 can cranberries
1 can sauerkraut
1 cup brown sugar
Place meatballs in crockpot. Mix cranberries, saurkraut, and brown sugar in a bowl and mix. Pour over meatballs and cook on high 3 1/2-4 hours. Serve over rice and enjoy.
Ann - Main Dish
Italian Chicken
4-6 boneless, skinless chicken breasts
1 can cream of chicken soup
3 oz. package cream cheese
1/2 packet Good Seasons Italian dressing mix
Combine soup, cream cheese and dressing mix. Pour over chicken in crock pot and cook all day on low heat. Serve over noodles or rice.
Bridgette - Side Dish
Spinach Salad
1 box bow tie pasta, cooked 12oz.
2 c. candied walnuts
crumbled bleu cheese to taste
Cook pasta, cool. Toss with sinach, walnuts, cheese and dressing right before serving.
Dressing:
1/2 diced red onion
1/3 c. red wine vinegar
3/4 c. sugar
1 tsp. ground mustard
3/4 tsp. salt
3/4 c. vegetable oil
1 Tbs. poppy seeds
Combine and shake. Chill atleast 1 hour before serving.
Kendra - Dessert
Super Moist Banana Cake
1 1/2 cups bananas, mashed
2 tsp. lemon juice
3 cups flour
1 1/2 tsp. baking soda
1/4 tsp. salt
3/4 cup butter, softened
2 1/8 cups sugar
3 large eggs
2 tsp. pure vanilla
1 1/2 cups buttermilk
Directions: Heat oven to 275 degrees. Grease a sheet cake pan. In a small bowl, mix mashed bananas with lemon juice. Set aside. In a medium bowl, mix flour, baking soda, and salt. Set aside. In a large bowl, cream 3/4 cup butter and 2 1/8 cups sugar until light and fluffy. Beat in eggs one at a time and then stir in 2 tsp. vanilla. Beat in the flour mixture alternately with the buttermilk. Stir in the banana mixture. Pour batter into prepared pan and bake in a preheated oven for one hour or until toothpick comes out clean. Remove from oven and place directly into the freezer for at least half hour. Frost with buttercream frosting: 1 stick butter, 4 cups powdered sugar, 1 tsp. vanilla, milk to consistency. Enjoy!
Shana - Dessert
Nutella Ravioli (Giada De Laurentis)
16 wonton wrappers
1 egg, beaten to blend
1 cup chocolate-hazelnut spread (recommended: Nutella)
Vegetable oil, for frying
Nonstick vegetable oil spray
Powdered sugar, for dusting
Line a baking sheet with plastic wrap. Place 1 wonton wrapper on the work surface. Brush the edges of the wrapper lightly with egg. Spoon 1 tablespoon of chocolate-hazelnut spread into the center of the wrapper. Fold the wrapper diagonally in half over the filling and press the edges of the wrapper to seal. Place the ravioli on the prepared baking sheet. Repeat with the remaining wonton wrappers, egg, and chocolate-hazelnut spread.
Preheat the oven to 200 degrees F. Add enough oil to a heavy large frying pan to reach a depth of 2 inches. Heat the oil over medium heat to 350 degrees F.
Working in batches, carefully add the ravioli to the hot oil and cook until they are golden brown, about 45 seconds per side. Using a slotted spoon, transfer the ravioli to a plate lined with paper towels to drain. Then, transfer the cooked ravioli to another baking sheet and keep them warm in the oven while frying the remaining ravioli. (The fried ravioli can be prepared 1 day ahead. Cool them completely, then cover and refrigerate. Before serving, place them on a baking sheet and rewarm in a preheated 375 degrees F oven just until they are heated through, about 7 minutes.)
Dust the ravioli with powdered sugar and serve.
Thursday, July 16, 2009
Welcome! July Recipes (Shana)
Chelle - Main Dish
Black Bean Dish (Rachel Ray)
1 can black beans - drained and rinsed
1 can corn - drained
1 red bell pepper - diced
1 onion - diced
bbq sauce
2 chicken breasts cooked and cut into strips
Saute' the onion and red pepper in a little butter until the onion is transparent. Add black beans and corn. Cook until the corn gets soft. Add bbq sauce and cooked chicken, wait until it is warm. Serve over rice.
Shana - Appetizer
Bacon Smokey's
1 package of little smokey's
1/2 package of bacon
brown sugar
toothpicks
Wrap bacon around the little smokey's and use a toothpick to hold them together. Sprinkle with brown sugar. Bake at 350 for about 30 minutes or until bacon is crispy.
Diane - Side Dish
Strawberry Green Salad
1 package romaine lettuce
1 lb. strawberries, sliced
1/2 red onion, diced
1/2 lb. feta cheese
brianna's blush wine vinaigrette
Add first 4 ingredients. Add vinaigrette to taste and toss salad. Serve immediately after dressing is added.
Marcie - Side Dish
Roasted Garlic Green Beans
1 lb green beans, trimmed (available at Costco)
2 tbsp. olive oil
1 tsp. minced garlic
1/2 tsp. black pepper
1 tsp. kosher salt
1/4 c. pine nuts, optional
Line a cookie sheet with foil. Spread green beans in a sinlge layer over cookie sheet and drizzle with olvie oil. Toss to coat. Sprinkle beans with minced garlic, pepper, and salt. Sprinkle pine nuts over the top. Broil on top rack for 18-20 minutes (pull them out just after they blister).
Jodi - Side Dish
Sweet and Sour Cole Slaw
5 1/2 cups coleslaw mix
1/2 cup heavy whipping cream
1/3 cup sugar
3 Tablespoons white vinegar
1/2 teaspoon salt
Place coleslaw in a serving bowl. In a container with a tight-fitting lid, combine the remaining ingredients; shake well. Pour over coleslaw mix and toss to coat. Chill until serving.
Lisa - Dessert
S'more Brownies (Rachel Ray)
1 box brownie mix (13X9 size)
1 c. chocoloate chips
1 c. graham cracker crumbs - roughly crushed
12 whole marshmallows and 6 cut into small pieces
Preheat oven to 350.
Prepare brownie mix according to directions, replacing water with milk. Mix in chocolate chips, crushed graham crackers and cut up marshmallows.
Pour into greased 13 X 9 pan and place the twelve whole marshmallows on top. Bake for 25 minutes - or until moist crumbs stick to a toothpick inserted in the middle. These are best eaten when completely cooled, but if you want to dig in while still warm, cute with knife dipped in hot water to get a clean cut. Store tightly wrapped in foil.
Black Bean Dish (Rachel Ray)
1 can black beans - drained and rinsed
1 can corn - drained
1 red bell pepper - diced
1 onion - diced
bbq sauce
2 chicken breasts cooked and cut into strips
Saute' the onion and red pepper in a little butter until the onion is transparent. Add black beans and corn. Cook until the corn gets soft. Add bbq sauce and cooked chicken, wait until it is warm. Serve over rice.
Shana - Appetizer
Bacon Smokey's
1 package of little smokey's
1/2 package of bacon
brown sugar
toothpicks
Wrap bacon around the little smokey's and use a toothpick to hold them together. Sprinkle with brown sugar. Bake at 350 for about 30 minutes or until bacon is crispy.
Diane - Side Dish
Strawberry Green Salad
1 package romaine lettuce
1 lb. strawberries, sliced
1/2 red onion, diced
1/2 lb. feta cheese
brianna's blush wine vinaigrette
Add first 4 ingredients. Add vinaigrette to taste and toss salad. Serve immediately after dressing is added.
Marcie - Side Dish
Roasted Garlic Green Beans
1 lb green beans, trimmed (available at Costco)
2 tbsp. olive oil
1 tsp. minced garlic
1/2 tsp. black pepper
1 tsp. kosher salt
1/4 c. pine nuts, optional
Line a cookie sheet with foil. Spread green beans in a sinlge layer over cookie sheet and drizzle with olvie oil. Toss to coat. Sprinkle beans with minced garlic, pepper, and salt. Sprinkle pine nuts over the top. Broil on top rack for 18-20 minutes (pull them out just after they blister).
Jodi - Side Dish
Sweet and Sour Cole Slaw
5 1/2 cups coleslaw mix
1/2 cup heavy whipping cream
1/3 cup sugar
3 Tablespoons white vinegar
1/2 teaspoon salt
Place coleslaw in a serving bowl. In a container with a tight-fitting lid, combine the remaining ingredients; shake well. Pour over coleslaw mix and toss to coat. Chill until serving.
Lisa - Dessert
S'more Brownies (Rachel Ray)
1 box brownie mix (13X9 size)
1 c. chocoloate chips
1 c. graham cracker crumbs - roughly crushed
12 whole marshmallows and 6 cut into small pieces
Preheat oven to 350.
Prepare brownie mix according to directions, replacing water with milk. Mix in chocolate chips, crushed graham crackers and cut up marshmallows.
Pour into greased 13 X 9 pan and place the twelve whole marshmallows on top. Bake for 25 minutes - or until moist crumbs stick to a toothpick inserted in the middle. These are best eaten when completely cooled, but if you want to dig in while still warm, cute with knife dipped in hot water to get a clean cut. Store tightly wrapped in foil.
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