Appetizer - Shana
Favorite Fruit Dip
1 8oz. cream cheese, room temp.
1 small can condensed milk
1 8oz. container of cool whip
1 tsp. vanilla
Beat cream cheese, vanilla and milk with mixer until smooth. Fold cool whip into mixture. Refrigerate and serve with your favorite fruit.
Side Dish - Jill
Pasta with Roasted Cauliflower, Arugula & Prosciutto
Kosher salt
One-half medium head cauliflower, cored and cut into 3/4-inch florets (3-1/2 cups)
1 pint grape tomatoes
3 Tbs. extra-virgin olive oil
Freshly ground black pepper
9 large fresh sage leaves
4 large cloves garlic, peeled
6 thin slices prosciutto (about 4 oz.)
12 oz. dried orecchiette
5 oz. baby arugula (5 lightly packed cups)
3/4 cup grated Parmigiano-Reggiano
Position a rack in the lower third of the oven and heat the oven to 425°F. Bring a large pot of well-salted water to a boil.
Toss the cauliflower, tomatoes, oil, 3/4 tsp. salt, and 1/2 tsp. pepper on a rimmed baking sheet; spread in a single layer. Roast, stirring once or twice, until the cauliflower begins to turn golden and tender, about 15 minutes.
Meanwhile, pulse the sage and garlic in a food processor until minced. Add the prosciutto and pulse until coarsely chopped. Once the cauliflower is golden, toss the herb mixture into the vegetables and continue to roast until fragrant and the cauliflower is golden brown, 5 to 7 minutes.
Boil the orecchiette until al dente, 9 to 10 minutes. Reserve 1 cup pasta-cooking water. Drain the pasta and return it to the pot. Stir in the roasted cauliflower mixture, arugula, cheese, and enough pasta water to moisten. Season to taste with salt and pepper.
Side Dish - Lisa
Bow Tie Pasta Salad
16 oz. package of bow tie pasta, cooked
Marinate for 8 hours or overnight in:
1/2 c. oil
2/3 c. teriyaki sauce
2/3 c. vinegar
1/2 tsp. salt
1/2 tsp. pepper
6 Tbs. sugar
Salad:
10 oz. baby spinach
6 oz. dried cranberries
2-3, 11 oz. cans mandarin oranges
6 oz. honey roasted peanuts
1/8 c. sesame seeds
1 c. green onions, chopped
2 - 8oz. cans water chestnuts, sliced
grilled chicken, diced
Add marinated pasta to remaining ingredients. Marinade will act as dressing for salad.
Main Dish - Arika
Baked Ziti
1 lb. ground beef (instead I used 15 Italian meatballs from Costco cooked according to the package directions and then smashed up with a fork - it gives it a little extra kick)
1 small onion, diced
1 clove garlic, minced
4 oz cream cheese
1 can of diced tomatoes
1 jar of spaghetti sauce (I just used Ragu original recipe)
1 cup shredded Italian cheese blend or mozzarella cheese
1 box of ziti noodled, cooked (16 oz box)
Brown ground beef in sauce pan, add onion and garlic. Drain any excess fat, then add spaghetti sauce, tomatoes and cream cheese. Mix on low heat until cream cheese is blended. Mix cooked noodles in with the sauce. Pour into a sprayed 9" round cooking-ware. Top with cheese and sprinkle with basil and oregano (or Italian seasoning). Bake at 350 for 20 minutes or until cheese is melted and warmed through.
Main Dish - Jamie
Sundried Tomato Chicken w/Artichoke
4 skinless, boneless chicken breast halves
salt and pepper to taste
2 teaspoons olive oil
1 (14.5 ounce) can diced tomatoes with green peppers and onions
1/4 cup sun-dried tomato pesto
1 (14 ounce) can artichoke hearts in water, drained and quartered
handful of fresh basil, chopped
Brown or white rice
Season both sides of chicken breasts with salt and pepper. Heat oil in a large skillet over medium-high heat. Place chicken in skillet; cook, turning once to brown each side. Remove chicken from pan, and set aside.
Pour tomatoes into pan; cook for 1 minute, stirring constantly, and incorporating any brown bits from bottom of pan. Stir in pesto and artichokes, and return chicken to pan. Cover, and reduce heat to medium. Simmer for 5 to 10 minutes, or until chicken is cooked through add fresh basil and simmer for another 5 minutes.
Serve over warm rice, white or brown (to make it a little healthier. :)
Main Dish - Bridgette
Szechuan Chicken
4 chicken breasts
3 Tbsp. cornstarch
6 Tbsp. olive oil
6 cloves of garlic
3 Tbsp. red wine vinegar
1/4 C brown sugar
5 Tbsp. soy sauce (we use Yoshita Sauce from Costco)
1/4 tsp. cayenne pepper, optional
thinly sliced carrots, optional
snow peas, optional
Cut chicken into cubes and coat with cornstarch. In a skillet, heat oil, then add pressed garlic. Saute over low heat until golden. Add chicken and cook until no longer pink. Combine vinegar, sugar, soy sauce, and pepper in a bowl. Mix well. Add to skillet and bring to a boil then simmer until thickened. Serve over rice.
Dessert - Jodi
Raw Ganache Bites
Crust:
1 c. raw whole almonds
1/4 c. raw cacao powder
2 Tbsp. raw coconut oil
2 Tbsp. raw honey
Put almonds in food processor and blend until they are a fine powder. Add remaining ingredients and blend utnil well mixed. Put 1 tsp. of crust in the bottom of mini muffin cups and press down firmly.
Ganache:
1 c. cacao powder
1/2 C. coconut oil, melted
2tsp. vanilla extract
Whisk together all ingredients until smooth. Pour in mini muffin cup 1/3 full of ganache. Put a few raspberries or lightly toasted pecans on top of ganache layer. Pour another layer of ganache on top of berries or nuts, and then top with more nuts or raspberries. Refrigerate until firm. Serve chilled (ganache will get soft if left at room temp.).
