June Recipes (Mindy)

Mindy - Appetizer

Fruit Dip

1 can of cream of coconut (you can find it in the specialty drink aisle)
1 large box of instant vanilla pudding
1 16 oz. cool whip

Mix the dry pudding in the cream of coconut then fold in the cool whip. (I used fat free pudding and lite coolwhip so it was a little bit runnier than the fat-full stuff).

Kendra - Side Dish

Broiled Broccoli

Desired amount of broccoli florettes
Drizzle of Olive Oil
2Tbs. - ish of Kosher salt

Put washed broccoli in gallon ziplock. Drizzle in some olive oil (a little goes a long way). Sprinkle in salt. Seal and shake. Spread out evenly on cookie sheet. Broil on high 3-5 minutes or to desired crispiness. Serve warm.

Bridgette - Side Dish

FROZEN WATERMELON POPS

1 Watermelon
Plain Craft Sticks (or popcicle sticks that aren't colored)
Foil
Cookie Sheet

Cut watermelon in half. Reserve one side for the "pop holder".
With the other half of the watermelon, cut thick ring slices (about 1/2 inch thick).
Use a cookie cutter (stars and hearts are cute) and cut out the desired shape.
Insert the craft stick into the watermelon shape, taking care not to poke it through the sides.
Place on a foil lined cookie sheet and freeze uncovered for a few hours.

Note: Great idea for summer and 4th of July parties. The craft sticks can be found at Roberts Crafts.
The watermelon shapes can not be re-frozen after thawed

Jodi - Main Dish

Baked Lemon Pasta

1 pound Thin Spaghetti
4 Tablespoons Salted Butter
2 Tablespoons Olive Oil
2 cloves Garlic, Minced
1 whole Lemon, Juiced And Zested
2 cups Sour Cream
½ teaspoons Kosher Salt, Or More To Taste
Plenty Of Grated Parmesan Cheese
Flat-leaf Parsley, Chopped
Extra Lemon Juice

Preheat oven to 375 degrees. Cook spaghetti until al dente. In a skillet, melt butter with olive oil over LOW HEAT. When butter is melted, add minced garlic. Squeeze lemon juice into the pan. Turn off heat.Add sour cream and stir mixture together. Add lemon zest and salt. Taste, then add more salt if necessary. Pour mixture over drained spaghetti and stir together, then pour spaghetti into an oven safe dish.Bake, covered, for 15 minutes. Then remove foil and bake for an additional 7 to 10 minutes. (Don?t bake too long or the pasta will dry out.)When you remove it from the oven, squeeze a little more lemon juice over the top. Top generously with Parmesan cheese, then chopped parsley. Give it a final squeeze of lemon juice at the end.

Shana - Main Dish

Chinese Noodle Chicken Salad

1 c. diced celery
1 c. sliced black olives
4 chopped green onions
1 c. diced cooked chicken
1 c. chinese noodles
1/2 c. cashews (optional)

Dressing:
1 c. mayo
4 Tbs. lemon juice
1/4 c. canned milk

Mix dressing and add to meat, celery, olives, and green onions. Let stand 4 hours, overnight even better. Add noodles and cashews right before serving. Yummy on croissants.

Marcie - Main Dish

Chicken Salad

2-3 chicken breasts, cubed
1 cup grapes
3 celery stalks, chopped
2 green onions, chopped
1/4 cup walnut pieces

Dressing:
1/2 cup mayo
1/2 cup apricot jam
1 tsp (+/-) curry powder
1 tsp white pepper

Combine and enjoy.
Ann - Dessert

Pan Cream Cheese Sugar Cookies

1 ½ cups sugar
1 cup butter, softened
8 oz cream cheese, softened
1 egg
1 teaspoon almond extract
½ teaspoon vanilla
½ teaspoon baking soda
1 teaspoon baking powder
2 ½ cups flour

Cream butter, cream cheese and sugar. Add egg, almond extract andvanilla, blend until smooth. Mix in all of the dry ingredients. Do notover mix. Grease a jelly roll pan with cooking spray. Spread the doughinto the pan with a long knife. I usually sprinkle some flour on thedough, so it is easier to spread. You can also use a mini rolling pin(floured) to spread the dough. Bake at 350 for 20-25 minutes. Cook just until golden brown. Let cool completely.

Frosting:
½ cup butter, softened
4 oz cream cheese, softened
3 ½ cups powdered sugar
2 teaspoons vanilla
dash of salt
milk or half and half
food coloring, if desired

Cream the butter, cream cheese and sugar in a large mixing bowl. Addthe vanilla and salt. Add milk a little at a time, until the frostingis spreading consistency. I add food coloring for Christmas,Valentines Day, etc. In the Spring, I sometimes add a little lemonflavoring and color the frosting yellow.

May Recipes (Light Dishes - Ann)

Monica - Side Dish

Chinese Chicken Wonton Salad

3 boneless, skinless chicken breasts
½ package wontons, cut into thirds
1 head iceberg lettuce, torn into pieces
1 (11-ounce) can mandarin oranges, drained
1 (8-ounce) can sliced water chestnuts, drained
1 (4-ounce) package slivered almonds, toasted
¼ cup sesame seeds, toasted
1 bunch green onions, chopped

Dressing:
4 tablespoons sugar
1 teaspoon salt
¼ teaspoon pepper
4 tablespoons white wine vinegar
½ cup vegetable oil

Mix together well.

Boil chicken breasts until cooked and slice into small pieces. Fry wontons in vegetable oil until crispy and cool on paper towels. In a large salad bowl, mix together chicken and wontons with lettuce, oranges, water chestnuts, almonds, green onions and sesame seeds. Toss with dressing and serve.

Tennille - Side Dish

Corn Salad

1 package frozen corn
1 onion, chopped
1 tomato, diced
1 bunch cilantro, chopped
1 round Panela cheese, cubed

Mix all ingredients with Italian dressing. I use the kind you make with vinegar, oil, water, and dry mix. (I don't use the whole onion or cilantro - put in however much you like.)

Ann - Side Dish

Fiesta Pasta Salad

1 (16 oz.) pkg. bowtie pasta, cooked, rinsed, and chilled
1 can corn, drained
1 can pinto beans, drained and rinsed (I actually did 2 cans black beans instead of pinto)
1 can black beans, drained and rinsed
1 red onion, diced (I did green onions instead)
1 green pepper, diced (I did a red pepper instead, both have a milder taste)
2 c. cooked chicken, diced (optional)

Dressing
3 c. buttermilk
1 c. mayonnaise
1 pkg. Hidden Valley Fiesta Ranch dip mix

Topping (Optional)
2 c. crumbled tortilla chips
1-2 c. Colby Jack Cheese

Mix salad dressing ingredients and refrigerate for an hour. Combine salad ingredients, add dressing and mix well. Top with 2 cups crumbled tortilla chips and Colby Jack cheese.

Lisa - Side Dish

Strawberry Mango Salad

1 lb. strawberries
1 mango
2 granny smith apples

Dice all ingredients and mix together.

Shana - Side Dish

Tangy Fruit Salad

1 can pineapple chunks
1 large can peaches, sliced
1 can mandarin oranges
3 bananas, sliced
2 apples, diced (not peeled)
1 small package instant vanilla pudding
1 1/2 c. milk
1/3 c. frozen orange juice (1/2 of 6 oz. can)
3/4 c. sour cream

Mix together pudding and milk, set aside. Mix together OJ, sour cream and pudding mix. Fold in all fruit and chill.

Tami - Dessert

Best Ever Sheet Cake by Pioneer Woman

CAKE:
2 cups Flour
2 cups Sugar
¼ teaspoons Salt
4 Tablespoons (heaping) Cocoa
2 sticks Butter
1 cup Boiling Water
½ cups Buttermilk
2 whole Beaten Eggs
1 teaspoon Baking Soda
1 teaspoon Vanilla

FROSTING:
½ cups Finely Chopped Pecans
1-¾ stick Butter
4 Tablespoons (heaping) Cocoa
6 Tablespoons Milk
1 teaspoon Vanilla
1 pound (minus 1/2 Cup) Powdered Sugar

In a mixing bowl, combine flour, sugar, and salt. In a saucepan, melt butter. Add cocoa. Stir together.Add boiling water, allow mixture to boil for 30 seconds, then turn off heat. Pour over flour mixture, and stir lightly to cool.
In a measuring cup, pour the buttermilk and add beaten eggs, baking soda, and vanilla. Stir buttermilk mixture into butter/chocolate mixture. Pour into sheet cake pan and bake at 350-degrees for 20 minutes.
While cake is baking, make the icing. Chop pecans finely. Melt butter in a saucepan. Add cocoa, stir to combine, then turn off heat. Add the milk, vanilla, and powdered sugar. Stir together. Add the pecans, stir together, and pour over warm cake.
Cut into squares, eat, and totally wig out over the fact that you’ve just made the best chocolate sheet cake. Ever.

Stuffed Strawberries

1 pint fresh strawberries
1 (8 ounce) package cream cheese, softened
1/2 cup confectioners' sugar, or to taste
1/2 tablespoons orange flavor or to taste (can use vanilla or almond flavoring instead)

Cut the tops off of the strawberries and stand upright on the cut side. Make a criss cross cut on the reverse side 3/4 of the way down from the tip of the strawberry towards the bottom.
Beat together the cream cheese, sugar, and liqueur until smooth in a mixer or a food processor. Place into a piping bag with a star tip. Pipe into each strawberry and arrange on a serving platter. (also good with chocolate dripped on top)

April Recipes (Shana)

Monica - Side Dish

Mexican Rice

2 TBS olive oil
2 C long grain rice
3 TBS Knorr Tomato with Chicken bouillon powder (comes in a jar)
Dash of cumin (optional)
5 C chicken broth (can substitute with water)

Heat oil in a medium saucepan on medium heat. Fry all ingredients until golden about 4 minutes stirring often. Pour broth into pan and cover. Simmer for 25 minutes. Yummy!!

Ann - Side Dish

Baked Beans

4-5 can pork and beans
1 green pepper, chopped
1 onion, chopped
1/2 lb bacon, crumbled
1 cup ketchup
1 cup brown sugar

Mix all together. Bake at 350 for 3 hours.

Monica - Main Dish

Chicken Enchiladas

1 package white corn tortillas
2 large can Old El Paso mild red enchilada sauce
1 can of tomato soup
2 cups canola oil
6 chicken breast shredded (I put it in the crock-pot for 6 hours with the taco seasoning, the chicken can be frozen no water needed!)
4 cups shredded mild cheddar cheese-Tilamook is the best brand in my opinion
½ white onion finely diced
1 package of Taco seasoning

2 large frying pans-2 9x13 baking pans. (This is really messy so make sure you have everything close at hand. You need to have an apron and a lot of paper towels) Mix shredded chicken and onion in a bowl. Heat the oil in one frying pan and heat the enchilada sauce/tomato soup in the other at medium heat. Fry the tortilla in hot oil using tongs to flip tortilla. Tortillas must be fried on both sides about 20 seconds each side. I can usually fry 3 at a time to help speed things up. After each tortilla is fried I place each one in between napkins. I fry up to 12 tortillas so they have time to cool a bit and transfer some of the oil onto the napkin. I then transfer the fried tortilla to the enchilada sauce. Dip the tortilla in the enchilada sauce so that both sides are covered. Transfer the tortilla into the 9x13 pan. Lay flat. Put a tablespoon (or more if you want them to have more chicken) of shredded chicken mixture into the tortillas and about ½ tablespoon of the shredded cheese. Roll the tortilla so that the seam will be face down in the pan. Continue this process until the pan is full. When the pan is full sprinkle the cheese on top of the rolled tortillas. Cover the pan with foil and bake at 350 for 30 minutes. Enjoy!!

Amy - Main Dish

Whole Grain Pancakes

1 c. whole wheat flour
½ cup all purpose flour
½ tsp. salt
½ tsp. baking powder
¾ tsp. baking soda
2 T. Honey
1 egg
1 to ½ cup yogurt
2 T. melted Butter
Soy Milk to consistency (but not too runny)
mix

Buttermilk Syrup
1 cube butter
½ cup buttermilk
¾ cup sugar
1tsp. baking soda
1 tsp. vanilla

Melt butter
Add buttermilk and sugar; bring to a boil for 1 minute
Add Baking Soda and Vanilla.
Stir and remove from heat.

Shana - Main Dish

Quiche Lorraine

Pre-made, store bought crust (or homemade if you have a good recipe)
4 slices bacon, cooked and chopped
4 large eggs
2 c. half and half or light cream
1/2 tsp. salt
1/8 tsp. ground black pepper
pinch ground nutmeg
4 ounces gruyere or swiss cheese, shredded (1 cup)
fresh spinach (I added this, a handful)

Preheat oven to 425. Use dough to line 9" pie pan . Line pie shell with foil (I spray the foil with pam) and fill with pie weights or dry beans. Bake 10 minutes. Remove foil with weights; bake until golden, 5 to 10 minutes. Cool on wire rack. Turn oven control to 350.

Meanwhile, mix eggs, 1/2 and 1/2, salt, pepper and nutmeg in a bowl. Place pie pan on a foil covered cookie sheet (to help with spilling). Put spinach (optional) on bottom of pie crust, then bacon and cheese. Add egg mixture. Bake for 55 to 60 minutes or until knife inserted in center comes out clean. Cool on rack for 15 minutes.

Lisa - Dessert

White Chocolate Fudge Bars

1 chocolate fudge cake mix
2 eggs
1/3 c. oil
3/4 c. white chocolate chips

Preheat oven to 350 degrees.

Mix together cake mix, eggs and oil. Stir in white chocolate chips. Mixture will be stiff. Press dough in to a greased 9x13 pan. Bake 14-16 minutes. Serve warm or at room temperature.
Can be topped with favorite frosting.

Bridgette - Dessert

Cheesecake Supreme

Prepare and bake a white cake mix in a wll-greased jelly roll pan (11x17). Bake for 15-20 mins.

Combine:
1 pkg (8oz) Cream Cheese, softened
2 Cups Powdered Sugar
1 Small Tub Whipped Topping

Spread over cooled cake and refrigerate 1/2 hour. Prepare 1 pkg. Strawberry Danish Dessert and cool. Stir in 3 cups fresh strawberries, diced in small pieces. Spread over cream cheese filling and refrigerate before serving. Makes 24-36 servings.

March Recipes (Tennille)

Kendra - Side Dish

Cabbage Salad

1 large cabbage- chopped
1 green onion
2 packages top romen

Dressing
3/4 C veggie oil
1/2 C sugar
3 T Soy sauce
1/2 t pepper
2 T apple cider vinegar
2 season packets from top romen

Chop or grate cabbage, add chopped green onion. Break up noodles and bake until golden brown in oven. Add to cabbage mixture. Shake all ingredients together in dressing, and toss right before serving.

Darci - Side Dish

Roundup Bubble Bread

2 lb. frozen rhodes rolls, thawed
1/3 c. butter, melted
1/4 tsp. dried basil
2 Tbs. chopped fresh parsley
1 Tbs. dried onion
2 tsp. minced garlic
1 Tbs. parmesan cheese

Grease bundt pan. Arrange rolls in pan. In small bowl, combine butter, basil, parsley, onions and garlic. Pour over dough. Cover with plastic wrap and let rise until doubled.
Sprinkle cheese over bread. Bake at 375 for 25-30 minutes. Cool for 10 minutes. Turn out onto serving plate. Pull apart and serve warm.

Tennille - Side Dish

Cheesy Bread

1 sourdough round
1/2 cup melted butter
green onion, chopped
3 Tablespoons poppy seeds
2 cups shredded cheese (any kind or combination, I use mozzarella and jack)

Cut 1 inch slices into sourdough, stopping just before cutting all the way through. Turn a quarter turn and slice again. The point is to end up with 1 inch cubes with the bottom still attached. In a bowl, combine butter green onion and poppy seeds. Pull the bread apart slightly and pour butter mixture throughout bread and then stuff cheese in between bread cubes. Cover with foil. Bake at 350 degrees for 15 minutes, roll back foil and bake an additional 10 minutes.

Ann - Side Dish

Au Gratin Potatoes

4 cups sliced raw potatoes

Saute: 3 T butter
1 chopped onion

Add: 3 T. flour
1 1/2 cup milk
1 1/2 tsp salt
Dash of pepper

Make a white sauce and bring to boil. Add 2 cups grated sharp cheese. Pour sauce over potatoes. Bake at 350 for 90 minutes (1st half covered).

Marcie - Main Dish

Chicken Pot Pie

Crust:
1 1/4 cup flour
1/4 tsp salt
1 stick of butter (frozen)
3-5 tbsp cold water

Put flour and salt in a bowl. Cut frozen or cold butter into 1/2 inch cubes. Toss butter in flour to coat. Cut with pastry cutter until crumby texture occurs. Add 3 tbsp cold water. Finish by bringing the dough together with your hands. Add any additional cold water until dough forms. Don't over knead. Refrigerate and roll out as needed.

Pie:
2 Pie Crusts (rolled out)
2 cooked chicken breasts
1/2 cup chicken broth
2 tbsp butter
2 tbsp flour
1- 16 oz bag frozen mixed veggies
1-2 tbsp Herbs de Provence (thyme, basil, rosemary, and sage)
Salt and Pepper to taste
1 egg yolk
2 tbsp milk

If you are starting with raw chicken I cook it with the herbs and salt and pepper on top. If you are using precooked chicken you'll add it later. Put 2 tbsp butter in the bottom of a sauce pan and melt. Add the flour and stir. Once combined add chicken broth and stir. Add frozen veggies, chicken, and seasoning. Put pie crust in the bottom of the pan. Pour chicken and veggies into pie crust (the veggies don't need to thaw and the cooler the mixture the better it is for your crust). Add top crust and pinch together. Mix egg yolk and milk together and brush over top crust. Bake at 425 for 45 minutes. Allow 10 minutes for the pie to cool.

**When we're being healthy we just put the mixture in a pie pan or square pan and put a crust over the top and bake the same way. You can also just use pre-made crusts from the grocery store to take out a step.

Tennille - Main Dish

Zuppa Toscana

1 lb. ground italian sausage, cooked and crumbled
1/2 lb. smoked bacon, cooked and crumbled
1 quart water
(2) 14.5oz. cans chicken broth
2 large russet potatoes, cubed (can substitute cauliflower)
2 garlic cloves, peeled and crushed
1 medium onion, peeled and chopped
2 cups chopped kale (can substitute spinach)
1 cup heavy whipping cream (can sub. with fat-free half & half)
salt and pepper to taste

Cook and crumble sausage and bacon separately, set aside. Place water, broth, potatoes, garlic and onion in a pot; simmer over medium heat until potatoes are tender. Add sausage and bacon, simmer 10 minutes. Add kale and cream, season with salt and pepper; heat through.

Diane - Main Dish

Chicken Salad

8-10 oz cooked pasta (I used mini bowtie)
1 can mandarin oranges
6 oz Craisins
3 chopped green onions
2 c diced cooked chicken
4 hard boiled eggs, chopped
1 c frozen peas
1 c cashews

Dressing:
1/3 part mayo
1/3 part milk
1/3 Hidden Valley Coleslaw Dressing

Shana - Dessert

Cheerio Treats

4 cups Cheerios
2 cups rice Krispies
2 cups M&M's (or 12.6 oz. bag)
2 Cups Dry Roasted Peanuts
1 cup light corn syrup
1 cup sugar
1/2 cup Peanut Butter
1 tsp vanilla

Combine dry ingredients in a big bowl. Combine syrup and sugar in a pot and bring to a boil. Remove from stove and add Peanut Butter and Vanilla. Gently stir into dry indredients. Pour out on cookie sheet and cool.

February Recipes ("Lisa")

Kendra - Appetizer

Chicken Nachos

5 Frozen Chicken Breasts
1 Can Drained Black Beans
1 Can Drained Canned Whole Kernel Corn
1 (15oz) Jar of Salsa (recommend medium)
1 (8oz) Package of Cream Cheese
Lime Juice (however much you like)

Cooking Directions
1. Take 4-5 frozen, yes, frozen, boneless chicken breasts put into crock pot. 2. Add corn, black beans and jar of salsa, dump it right on top of chicken. 3. Cover and cook in crock pot on high for 4-5 hours or until chicken forks apart. 4. Add 1 package of cream cheese (just throw it on top) and let sit for about 1/2 hour. When I make this I will fork apart all of the chicken before I add the cream cheese. You can serve this right out of the crock pot or you can put it with tortillas or chips. Also good served over sticky rice.

Ann - Side Dish

Parmesan Bread

1 loaf French Bread
1/3 cup melted butter
1/3 cup mayo (not miracle whip or light)
1/3 cup parmesan cheese

Combine butter, mayo and cheese and spread over sliced French Bread. Broil until golden brown.

Bridgette - Side Dish

Bowtie Summer Salad

2-4 Chicken Breasts; Cooked and Cubed
3 Cups or 1 Box Bowtie Pasta; Cooked and Cooled

1 Can Pineapple Tid-bits; Drained
2 Cans Water Chestnuts; Drained
1/4 Cup Green Onion; Finely Chopped
3 Cups Apple; Chopped
2 Cups Celery; Chopped
1 Bunch Grapes
1 Cup Sliced Almonds or Cashews (optional)

Mix all ingredients in a large bowl with 1 bottle Coleslaw dressing and refrigerate for 1-2 hours before serving.

Jodi - Main Dish

Artichoke Chicken

1 chicken breast
5 mushrooms cut in slices
Can of artichoke hearts (use half of can)
1 oz Sherry Wine (I use cooking sherry)
2 oz Olive Oil
4 oz Heavy Cream
1 Tablespoon grated Parmesan Cheese
1 clove garlic, diced
Salt and pepper
Pinch of dried Basil

Pound chicken breast until flat, then batter in flour with a pinch of salt and pepper. In pan add 1 ounce olive oil and cook the chicken until done. In another pan add another ounce of olive oil, add mushrooms, artichoke hearts and garlic and cook for 3-5 minutes on medium heat. Add dried basil, sherry wine and heavy creams, stirring constantly add parmesan cheese. Pour sauce over chicken and enjoy!

Diane - Main Dish

Egg & Sausage Casserole

8 slices of bread (remove crusts and cube)
1 lb country sausage
1/4 c onion (finely chopped)
1 1/2 c grated cheese
7 eggs
1 1/2 c milk
1/4 t dry mustard
1 (10 3/4 oz) can cream of mushroom soup

Place cubed bread in 9 x 13 baking dish. Brown sausage with onion. Drain well. Arrange sausage & onion over the bread. Mix 1 c of cheese, eggs, dry mustard, mushroom soup and milk. Pour over bread and sausage evenly. Top with remaining 1/2 cup of cheese. Bake at 375 for 40 minutes or 300 for 1 1/2 hours or until set. You can do the night before and refrigerate overnight. (You can also add mushrooms, green peppers, tomato, etc. Just cook them with the onion.)

Shana - Main Dish

Crockpot Roast and Carrots (Lisa Christensen)

4-5 pound roast
1 Tbs. Olive Oil
2 C. beef broth
2 C. ketchup
½ C. cider vinegar
2 onions, chopped
2 cloves garlic, minced
6 Tbs. brown sugar
5 carrots, chopped
(I added red potatoes as well)

Brown roast in pan with oil. Add all other ingredients and roast to crock pot and cook on low for 8 hours.

Katie - Dessert

Lemon Bunt Cake

1 lemon cake mix
1 small pkg instant lemon pudding
1 cup water
1/2c oil
4 eggs
1-2 tbsp. lemon zest

Beat 2-5 min. Bake at 350 for 45-50 min.

Tami - Dessert

Silky Way Bars

2 cups milk chocolate
1 1/4 cups marshmallow creme
1/2 to 1 pound caramel
1/2 pound milk chocolate melted for dipping

Melt the 2 cups chocolate in double boiler over hot water. Remove from heat and add marshmallow creme, blend well. Put in wax paper lined 9 x 9 pan and cool in refrigerator. Melt caramel and pour over cooled marshmallow mixture. Cool in refrigerator. Remove from pan and cut into pieces. Dip into melted milk chocolate. Enjoy!

January Recipes (Bridgette)

Bridgette - Main Dish

Italian Sausage Vegetable Soup

1 lb. italian sausage
2 carrots, peeled, diced
1/2 c. dry white wine, if available
1/2 tsp. dried oregano, crumbled
1/2 c. uncooked orzo (rice shaped pasta)
1 (28 oz.) can crushed tomatoes in tomato puree
1 med. onion, finely chopped
2 small zucchini, diced
5 c. chicken broth
salt and pepper to taste
1 garlic clove, minced
1 green pepper, diced (optional)
1 tsp. dried basil, crumbled
3/4 Tbs. lemon juice
Freshly grated parmesan cheese

Brown sausage in heavey dutch oven or large saucepan, mashing it with the back of a spoon until the meat is not longer pink and has rendered most of its fat; drain most of the fat. Add onions, garlic and cook, stirring until soft but not brown. add carrots, zucchini, peppers, whine chicken broth, tomatoes, basil and oregano and bring to a boil. When the soup is boiling, add the orzo and cook for 20 min. Season to taste with salt and pepper. Sprinkle parmesan cheese over individual servings.
(The recipe was doubled, but it said it made a lot so I just halved it for everyone)

Tennille - Main Dish

Mini Meatloaves

Meat:
1 lb. ground beef
1 egg
1 cup cheddar cheese, shredded
3/4 cup milk
1/2 quick cooking oats
1/2 onion, chopped and sautéed
1 tsp. salt

Sauce:
2/3 cup ketchup
1/2 cup brown sugar
1 1/2 tsp. mustard

Mix all ingredients for meat and form into individual fist sized loafs. Place in a greased 9x13 dish or on a cookie sheet and top each with a dollop of sauce. Bake at 350 for 45 minutes.

Shana - Main Dish

Jambalaya

2 Tbs. butter
1 medium onion, chopped
1 c. bell pepper, chopped
2 cloves garlic, minced
1 (1lb.) pkg. little smokey's
1 c. rice
2 c. chicken broth
2-3 Tbs. tabasco brand green pepper sauce
1 (14.5oz) can diced tomatoes, drained
cajun seasoning to taste (I didn't use this)

Melt butter in large heavy saucepan over medium-high heat. Add onion, bell pepper, garlic and little smokey's and cook for 5 minutes or until vegetables are tender, stirring often.
Stir in rice, chicken broth, tabasco, tomatoes and if desired, cajun seasoning to taste; mix well and bring to a boil.
Reduce heat, cover, and simmer for 25 minutes or until rice is tender.
Remove from heat and let sit 5 minutes.

Amy - Main Dish

Cheesy Chicken Enchiladas

1 cup chopped onion
1 1/2 cups shredded or cubed cooked chicken breast
1 cup shredded reduced-fat sharp Cheddar cheese
1 cup bottled picante sauce
3 oz. 1/3-less-fat cream cheese
1 tsp. ground cumin or chili powder
8 (6-inch) Wheat tortillas
1 1/2 cups bottled green taco sauce

Preheat oven to 350*F.
Spray a large nonstick skillet with cooking spray and heat over medium heat until hot. Add onion, and saute until tender, about 5 minutes. Add the chicken, 1/2 cup of the cheddar cheese, picante sauce, cream cheese, and cumin. Cook 3 minutes or until cheese melts, stirring constantly. Place about 1/3 cup of the chicken mixture down the center of each tortilla and roll up. Place in a 9 x 13 inch baking dish which has been sprayed with nonstick cooking spray. Pour the taco sauce evenly over top, and sprinkle with remaining 1/2 cup of cheddar cheese. Cover and bake at 350*F for 15 minutes or until cheese melts.

Ann - Dessert

Cheesecake For A Crowd

1 white cake mix
1 8 oz package cream cheese, softened
2 cups powdered sugar
1 pint whipping cream
1 can pie filling

Bake cake as directed on box. Whip softened cream cheese with powdered sugar and whipping cream. Whip until the consistency of whipped cream. Spread genrously on cooled cake. Serve with pie filling of your choice.

Kendra - Dessert

Peanut Butter and Jelly Cookies

1 cup sugar, plus extra for rolling dough
1 cup firmly packed brown sugar
1 cup Butter flavored Shortening
1 cup Creamy Peanut Butter
2 large eggs
1/4 cup milk
2 teaspoons vanilla extract
3 1/2 cups Flour
2 teaspoons baking soda
1 teaspoon salt
3/4 cup Jelly or preserves of your choice

Heat oven to 375 degrees F.
Beat together sugar, brown sugar, shortening and peanut butter. until blended. Add eggs, milk and vanilla. Beat well. Stir together flour, baking soda and salt. Add to peanut butter mixture. Beat well. Shape into 1-inch balls. Roll in sugar. Place on ungreased cookie sheet.
Bake 10 to 12 minutes. Remove from oven. Cool 2 minutes. Make a depression in the center of each warm cookie with your finger or the back of a teaspoon. Fill each depression with about 1/2 teaspoon jelly. Cool completely.
p.s. I accidentally used sugar free jam that someone had given us. I made more today with SUGAR-full jam and it was much tastier

Robyn - Dessert

Sweet Corn Puffs

2 cups Sugar
½ cup Water
1 lb. Butter
1 Tbs. Karo White Syrup
32 oz. Corn Puffs (Reams on chip isle)

Put all ingredients in pan and bring to a boil. After it starts boiling, stir constantly until it darkens and leaves the side of the pan. (About 3 to 7 min.)

Pour over corn puffs and mix well or shake in a large bag.