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.
