Wednesday, August 17, 2005

Rachel - August 2005


Cream together:
1/2 lb. butter or margarine
1/3 c. cocoa
2 c. sugar

Add: 4 eggs

Mix in
1 1/2 c. flour.
1/4 t. salt
2 t. vanilla
1 c. nuts (optional)

Put in a 9x13 pan and bake at 350 for 20-25 minutes. Take brownies out, cover with miniature marshmallows. Put back in oven for 3 minutes or until melted. Remove from oven and let cool completely. Frost.

1/4 lb. butter or margarine
2 c. powdered sugar
1 T. cocoa
1/3 c. or less of evaporated milk (add enough to make desired consistency).

Adrien - August 2005


6 oz. cup of yogurt (any flavor)
1 container of cool whip
1/8-1/4 can of frozen lemonade concentrate

Mix and serve

Sunday, July 17, 2005

Adrien - July 2005

Adrien Webb

1 pound orzo pasta
1/4 cup julienne-cut sun dried tomatoes
1 TBS olive oil
4 cups diced cooked chicken
2 cups (15 ounce can) artichoke hearts, drained and diced zest and juice of 2 lemons
3/4 cup fresh mint leaves, chopped
1 cup feta cheese, crumbled
1/2 cup olive oil
2 TBS minced garlic
1 tsp salt
1/2 tsp ground black pepper

Cook pasta with the sun-dried tomatoes in water until "al dente." Drain, rinse the pasta and sun-dried tomatoes with cold water and mix 1 TBS oil. Set Aside. In mixing bowl, combine chicken, artichoke hearts, lemon zest and juice, mint, feta, olive oil, garlic, salt and pepper. Toss in the pasta with sun-dried tomatoes. Chill the salad for at least 1 hour before serving. This salad tastes best when made several hours ahead.

Friday, June 17, 2005

Tonya Siri -- June 2005

Tonya Siri

2 T. sesame seeds, toasted
1/2 c. slivered almonds, toasted
2 c. cubed, cooked chicken
1 small head of cabbage, shredded
Top Ramen noodles (chicken), crumbled
2 chopped green onions

1 pkg. noodle seasoning (from Top Ramen)
1/2 c. oil
3 T. vinegar
1 T. granulated sugar
1 t. salt
1/2 t. pepper

In large boil, combine chicken, cabbage, noodles and onions. In another bowl, mix seasoning, oil, vinegar, sugar, salt and pepper. Pour dressing over salad. Let sit for a few hours or overnight. Add sesame seed and almonds before serving.

Tuesday, May 17, 2005

Keri - May 2005

Keri Evans
1 c. fresh roma tomatoes, minced
1 T. fresh basil, chopped
1-2 cloves garlic, pressed
1 t. olive oil
Splash of balsamic vinegar
Salt and pepper to taste
Fresh mozzarella cheese, cubed (optional)*

Mix all together and allow to sit at room temperature for 1 hour or more. Pile mixture onto slices of French bread that have been brushed with olive oil and garlic and crisped under broiler.
You can add more or less of any of these ingredients. I don't think I really follow a recipe for this, just do whatever tastes good. I could eat this all day!

*Tip from Emily: If you don't want to buy a block of fresh mozzarella, you can always just cut up some string cheese. That way you only have to buy as much as you'll use! It’s not as good, but it works in a pinch!

Keri - May 2005


Green leaf lettuce
Olives, chopped
Red onions, chopped
Penne pasta, cooked
Garlic, salt and pepper
Parmesan cheese
Mozzarella cheese

Cook the pasta according to the package directions.
Then sauté it in a skillet with fresh garlic, salt, pepper and parmesan until it is brown and there's a coating on the pasta. Cool.
Then add all the other ingredients together and toss with cooled pasta.

There are not really any measurements for this salad. Add as much as you think tastes good! Can also add black beans, peppers, or whatever else you have in you refrigerator. It's good with all sorts of dressing, but poppy seed is my favorite!

3/4 c. white vinegar
1 1/2 T. red onion (can use white, but red makes it prettier)
1 1/2 t. poppy seed
1 1/2 c. oil (I usually use a little less)
3/4 c. sugar
1 1/2 t. salt
3/4 t. dry mustard (can substitute regular mustard if needed)

I usually blend it all up in the blender. For the onion, I quarter it and drop a chunk in. If you don't want to use a blender, just grate the red onion. This dressing is good on everything!

Sunday, April 17, 2005

Emily - April 2005


1 c. butter or margarine
2 c. sugar

2 eggs

Then add:
4 c. grated apples
2 c. flour 2 tsp. cinnamon
2 tsp. baking soda
Bake at 350º for 40 minutes in a lightly greased 9x13.

Caramel Sauce:

Melt in saucepan:
1 c. butter
2 c. brown sugar

Gradually add:
1 c. heavy cream

Cut cake into pieces when cooled and pour warm caramel sauce over each piece right before serving. Can serve with real whipped cream as well.

Sarah - April 2005


2-3 apples (red and green) (cut into bite-size pieces)
1/2 cup dried cranberries
12-15 strawberries (cut into bite-size pieces)
20-30 grapes (can be green or purple)
candied sliced almonds, pecans and walnuts (follow same directions as Jenny's nuts last month.)
Mike's Spinach salad dressing (I found it at Macey's)

Assemble as desired

Jenny Gildea - April 2005


Jenny Gildea

Rump Roast
BBQ Sauce

Put meat in crock pot and smother with BBQ sauce. Cook on low for about 6-8 hours. Shred meat then return it to the sauce. (*The night I made it for Bunko I used about 1.75 bottles of BBQ sauce)

Thursday, March 17, 2005

Jenny Gildea - March 2005


50 caramels 1 c. evaporated milk
1 German choc. cake mix
1/2 c. melted margarine
1 c. chopped nuts (opt.)
12 oz choc. chips

Put caramels and 1/3 c. evap milk in pan @ 250 until
(I always put it in at 350 and it's fine). Mix cake mix, marg., remaining milk, and nuts together. Spread 1/2 cake mixture in pan. Bake @ 350 for 6 min. Sprinkle choc. chips then caramel mixture, then spread the remaining cake on top. Bake for 15 min @ 350.

Carissa Poyfair - March 2005


1 head of red leaf lettuce
1 head of green leaf lettuce
1 head of iceberg lettuce
1- 8oz package shredded mozzarella cheese
1- 8oz package shredded parmesan cheese
1 lb. bacon, cooked and crumbled
1- 8oz package Craisins
1 cup sliced almonds, toasted
1 recipe Craisins salad dressing

1/2 cup red wine vinegar
1 cup sugar
1/2 onion, chopped
1 1/2 tsp salt
2 tsp mustard
1 cup salad oil (I use olive oil)

FOR SALAD: Break red and green lettuce into pieces. Shred iceberg lettuce.
Toss together with other ingredients just before serving. FOR DRESSING: In
blender, mix all ingredients except oil. Add oil and blend again. Pass dressing with salad.

Emily - March 2005


1 1/2 lbs. cooked chicken, shredded
3/4 c. mayonnaise, miracle whip or a combination of both
1 T. mustard
1.2 t. salt
1/2 t. garlic salt
1/4 t. onion powder
dash of curry
sliced red and green grapes
sliced celery
slivered almonds or cashews
Serve on sliced croissants.

Thursday, February 17, 2005

Sarah - February 2005


Sarah Rader

2c. cooked, chopped chicken
1 c. broccoli, chopped
½. c. red bell pepper (optional)
1 garlic clove, pressed or 1/8 tsp. garlic powder
4 oz. cheddar cheese, shredded
½ c. mayonnaise
2 tsp. dill weed
¼ tsp. Salt
2 pkgs. (8 oz.) refrigerated crescent rolls
1 egg white, lightly beaten
2 Tbsp. sliced almonds
Preheat oven to 375º. Mix chicken, broccoli, and peppers in bowl. Mix garlic, cheese, mayo, salt and dill weed in separate bowl. Combine the two together. Unroll rolls and do not separate into triangles. Put the two pieces end to end and seal together. Then, going down the long sides, use kitchen scissors to make cuts every 2 inches the down the entire length on both sides. The cuts should go about 2 inches into the dough. Add mixture to center of bread. Use the cut flaps to “braid” the dough over the top of the mixture. Tuck ends to seal. Or to make individual pieces like Sarah did you can use two triangles (unseparated and sealed together) and just add some chicken mixture to the center. Then pinch the corners together overtop of the chicken. Brush with eggs whites and sprinkle with almonds. Bake 25-28 minutes.

Emily - February 2005


Emily Orton

Layer on individual salad plates in order given:
Spinach leaves
Spring mix or romaine lettuce
Slivered almonds, toasted
Chopped apples
Bacon, crumbled (best if you use real bacon and not bacon bits)
Grated parmesan
1 c. olive oil
1/3-1/2 c. red raspberry vinegar
1 Tbsp. dry mustard
1 tsp. salt
1 Tbsp. poppy seeds
¾ c. sugar
Pour dressing on immediately before serving.