Appetizer - Emily
Chip Dip
1 pkg. cream cheese
1 can chili
1 c. cheddar cheese
Spread the cream cheese evenly on the bottomo of a 8X8 pan. spread the chili evenly on the cream cheese. Sprinkle cheddar cheese on top. Heat at 350 in oven for 15-20 min. or until heated through.
Appetizer - Sarah
Veggie Bars/ Veggie Pizza
2 tube refrigerated crescent rolls
1/2 c. sour cream
1 (8 oz) packages cream cheese softened
3/4 c. mayo
1 env. Ranch dressing mix
3/4 c. finely chopped broccoli
3/4 c. finely chopped cauliflower
3/4 c. finely chopped green onion
3/4 c. finely chopped carrots
3/4 c. finely chopped tomatos or red pepper
3/4 c. shredded cheddar cheese
Cover bottom of jelly roll pan with sheets of crescent roll dough, patting and stretching to fit. Bake at 350 until lightly browned. IN mixing bowl combine mayo, sour cream, cream cheese, and Ranch packet. Spread over cooled crust. Combine veggies to mix and distribute evenly over creamed mixture. Sprinkle with shredded cheese. Cover with plastic wrap and gently push veggie and cheese into creamed mixture. Refrigerate, covered 3 to 4 hours. Cut into bars! You can also make it the night before and it taste even better!
Side Dish - Jodi
Sauteed Asparagus
1 Bunch Asparagus
1 Tablespoon Olive Oil
Salt and Pepper to taste
Wash and dry the asparagus. Put olive oil in a pan and add asparagus stirring occastionally. Cook until tender and slightly browned about 15 minutes. Add salt and pepper.
Side Dish - Jodie
Poppy Seed Salad
1 bag of lettuce
1 bag of fresh spinach
10 sliced mushrooms
Grated Swiss Cheese
1 can mandarin oranges
1/2 cup almonds Poppy Seed Dressing
1/4 Red Onion
1/3 Cup Red Wine Vinegar
1/2 Tablespoon prepared Mustard
1 Tsp. Salt
1/2 cup Sugar
1 Cup Canola or Vegetable Oil
1 Tablespoon Poppy Seeds
In a blender add the red onion and red wine vinegar and puree until smooth. Add mustard, sugar and salt. After everything is blended together and smooth add the oil a little bit at a time. Stir in poppy seeds by hand.
Main Dish - Katie
Shredded Chicken
3-5 lbs. skinless boneless chicken
2-3 cans dr. pepper
1 tsp. lawrey's season salt
3-5 garlic cloves
Put chicken, 2 cans dr. pepper, salt and garlic in crockpot. cook all night on low. Shred in the morning add 1 can dr. pepper and cook on low 8-10 hours. Serve with your favorite BBQ sauce.
Main Dish - Diane
Yummy Chicken Nuggets
INGREDIENTS:
4 chicken breasts (for vegetarian, you can use Gardein chicken scallopini cutlets, thawed and cut into strips)
1 1/2 cups cornflakes
1/2 cup French's fried onion rings
1/2 cup all-purpose flour
1 T cajun seasoning
1 egg, lightly beaten
BBQ sauce or honey mustard, for dipping
METHOD:
Preheat oven to 400°F. Mix flour and cajun seasoning. In a separate bag, mix corn flakes & French's fried onions. Crush with rolling pin. Dip chicken strips in flour mixture, then egg (letting the excess drip off), then roll in cornflakes & fried onions to completely coat. Bake 20-25 minutes, until golden brown and crispy.
Main Dish - Marcie
Asian Chicken Salad
3-4 chicken breasts, marinated in your favorite teriyaki sauce.
Dressing-
½ cup oil
2 Tablespoons sugar
1 teaspoon salt
½ teaspoon pepper
3 Tablespoons rice vinegar (plain)
1 Tablespoon sesame oil
Marinate chicken 3 or 4 hours and cook on the grill. Serve over green leaf lettuce, crunchy rice noodles, sliced almonds, mandarin oranges, carrots, snow peas and green onions. Top with dressing just before serving.
Main Dish - Jill
Pancetta Macaroni & Cheese
INGREDIENTS
8 tablespoons (1 stick) butter, divided
4 ounces thinly sliced pancetta (Italian bacon), coarsely chopped
1 cup finely chopped onion
3/4 teaspoon dried crushed red pepper
1 garlic clove, minced
1/4 cup all purpose flour
3 1/2 cups (or more) whole milk
2 1/2 cups coarsely grated sharp cheddar cheese
1 cup finely grated Parmesan cheese
1 8- to 8.8-ounce container mascarpone cheese*
1 1/2 cups panko (Japanese breadcrumbs)**
1/2 cup chopped fresh Italian parsley
1 pound orecchiette (little ear-shaped pasta) or large elbow macaroni
PREPARATION
Melt 1 tablespoon butter in large deep skillet over medium-high heat. Add pancetta; sauté until crisp, about 6 minutes. Add onion; sauté until tender, about 5 minutes. Add crushed red pepper and garlic; stir 1 minute. Stir in 3 tablespoons butter; allow to melt, then add flour and stir 1 minute. Gradually whisk in 3 1/2 cups milk; simmer until thick enough to coat spoon thickly, stirring frequently, about 5 minutes. Remove from heat. Whisk in cheeses. Whisk in more milk by 1/4 cupfuls until sauce is thick but pourable. Season with salt and pepper.
DO AHEAD
Can be made 1 day ahead. Chill uncovered until cool; cover and chill. Rewarm, stirring over medium heat.Melt 4 tablespoons butter in large nonstick skillet over medium-high heat. Add panko and stir until very light golden, about 5 minutes. Remove from heat. Stir in parsley.
DO AHEAD
Can be made 1 day ahead. Cover and chill. Preheat oven to 350°F. Lightly butter 13x9x2-inch glass baking dish. Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain well. Return pasta to pot. Add warm cheese sauce; toss to coat. Season with salt and pepper. Transfer mixture to prepared baking dish. Sprinkle crumb mixture evenly over. Bake mac and cheese until heated through and topping is golden brown, about 30 minutes.
Dessert - Monica
Chocolate Cherry Crockpot Cake
2 cans (21 oz each) cherry pie filling
1 chocolate cake mix
1/2 c. butter
Spread the filling over bottom of greased crock pot, sprinkle cake mix over top. Melt butter and drizzle over cake mix as evenly as possible. Cook on low 4 hours or high 2 hours. Turn off and let it sit covered 1/2 an hour.
Dessert - Tennille
Chocolate Overload CupCakes
1 Chocolate Cake Mix
1 Lg Box instant chocolate pudding
1 12oz. bag chocolate chips
Follow cake mix instructions then add chocolate pudding, mix well. Add chocolate chips mix till blended. Follow cupcake cooking time and temp. Only fill cups 2/3 full (will make about 30 cup cakes). Topping 3 Large Nestle crunch candy bars 2 Cans of Cream Cheese white frosting 1 Package of Coconut After cupcakes come out of oven let cool for a few minutes. Meanwhile melt candy bars in microwave oven for 15 seconds at a time until melted ( make sure not to burn). Spread candy over each cup cake just to cover. Put in frig to cool and set chocolate. Once choc is set frost and dip in coconut.........Yummy
Dessert - Shana
Chocolate-Peanut Butter Truffle Pie
INGREDIENTS:
Crust: 1 box Pillsbury® refrigerated pie crusts, softened as directed on box
Truffle Filling: 1/2 cup whipping cream
1 cup dark chocolate chips
1/2 teaspoon vanilla
Peanut Butter Filling:
1 cup whipping cream
1 package (8 oz) cream cheese, softened
1 cup creamy peanut butter
1 cup powdered sugar
Topping:
1/4 cup dark chocolate chips
1 tablespoon shortening
2 tablespoons coarsely chopped salted peanuts
DIRECTIONS:
Heat oven to 450°F. Bake pie crust as directed on box for One-Crust Baked Shell, using 9-inch glass pie plate. Cool completely on cooling rack, about 15 minutes. Meanwhile, in 2-quart saucepan, heat 1/2 cup whipping cream over medium-high heat until hot. Remove from heat; stir in 1 cup chocolate chips and the vanilla until smooth. Spread truffle filling in bottom of baked crust. Freeze 15 minutes. Meanwhile, in medium bowl, beat 1 cup whipping cream with electric mixer on high speed until stiff peaks form. Set aside. In another medium bowl, beat cream cheese, peanut butter and powdered sugar with electric mixer on medium speed until smooth; fold in whipped cream. Carefully spread over truffle filling. Refrigerate until set, about 2 hours. In small microwavable bowl, microwave 1/4 cup chocolate chips and the shortening uncovered on High 30 to 60 seconds, stirring every 15 seconds, until melted. Drizzle chocolate over pie; sprinkle with peanuts. Cut into wedges to serve. Cover and refrigerate any remaining pie.
