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.
