Emily - September 2007

Pretzel Salad

2 c. crushed pretzels (not too fine)
3 Tbsp. sugar
¾ c melted butter

Mix together and press in 9x13 pan, bake @ 400º for 5-7 minutes. Cool.

Mix:
8 oz. cream cheese, softened
1 c. sugar
1 small can crushed pineapple, drained

Add:
1 (8oz) carton Cool Whip.

Cover and put in refrigerator. Spread onto crust when completely cooled and put back into refrigerator.

Mix until dissolved:
2 c. boiling water
1 large pkg. strawberry jell-o.

Then add:
20 oz. frozen sliced strawberries, thawed. Put in refrigerator to set until thickened. Pour over cream cheese layer. Set completely in refrigerator.

Brittany - September 2007

Orange Cranberry Pork Roast.

It taste gourmet but it is really fast & easy to prepare. It has the most delicious flavor you'll love it!

3lb Pork Roast

1 can of Cranberry sauce

1/4 c. of Honey

2 tsp Orange Zest

1/4 c. Orange Marmalade

1/8 tsp Ground Cloves

1/8 tsp Ground Nutmeg

Salt and Pepper

Season the Pork Roast with salt and pepper, place it in a crock pot. Mix up the other ingredients and pour over the pork. Cook on low for 8-10 hours. To sever slice the pork and place on a platter. It is nice to garnish the dish with thinly sliced oranges and parsley springs. I sever it with mashed potatoes (you can use the left over sauce for gravy).

Amber - July 2007

LAYERED ICE CREAM CAKE

15 chocolate and cream sandwich cookies (such as Oreo)
1 tablespoon milk
8 to 9 ice cream sandwiches, depending on size
1 pint mint chocolate chip ice cream
1 pint vanilla frozen yogurt
1 pint strawberry ice cream or frozen yogurt
1 container (8 ounces) frozen whipped topping, thawed

Directions
1. Coat bottom and side of a 9-inch round springform pan with nonstick cooking spray. Line side with waxed paper, using spray to help adhere to pan. Trim paper to height of pan.

2. Finely crush 12 of the cookies in a food processor. Add milk; pulse just until mixture holds together. Set aside.

3. Unwrap 4 ice cream sandwiches. Working quickly, cut each in quarters. Stack strips of sandwiches on end, packing them snugly together, around waxed-paper-lined pan. Repeat with remaining sandwiches to form a stand-up edge. Spoon cookie crumbs into center of pan; press firmly over bottom. Freeze 1 hour.

4. Remove all 3 flavors of ice cream or frozen yogurt from freezer and let soften for 15 minutes at room temperature. Transfer mint ice cream to a small bowl and stir until good but firm spreading consistency. Repeat with vanilla and strawberry. Remove pan from freezer. Spread mint ice cream on bottom, then top with vanilla and strawberry, spreading all layers level. Top with thawed whipped topping, swirling top decoratively. Crush remaining 3 sandwich cookies and sprinkle over cake. Return to freezer; freeze overnight.

5. To serve, remove side of pan, then waxed paper. Cut into wedges.

Shelbie - July 2007

TRI_COLORE ORZO

1 pound orzo pasta
3 tablespoons extra-virgin olive oil, plus 1/4 cup
2 cups fresh arugula (about 3 ounces)
3/4 cup crumbled ricotta salata cheese (or feta cheese)
1/2 cup dried cherries
12 fresh basil leaves, torn
1/4 cup toasted pine nuts
3 tablespoons lemon juice
1 1/2 teaspoon salt
1 teaspoon freshly ground black pepper

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta and put the pasta on a large cookie sheet. Drizzle the pasta with 3 tablespoons olive oil, toss, spread out, and set aside to cool.
Once the orzo is cool, transfer to a large serving bowl. Add the remaining ingredients and toss gently to combine. Serve.

Shelbie - July 2007

CHICKEN OR STEAK WITH BALSAMIC BBQ SAUCE

For the Balsamic BBQ sauce:
1 cup balsamic vinegar
3/4 cup ketchup
1/3 cup brown sugar
1 garlic clove, minced
1 tablespoon Worcestershire sauce
1 tablespoon Dijon mustard
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
For the chicken or steak:
4 pieces chicken (any combination of breast or leg-and-thigh pieces) or 4 pieces of New York strip or Club strip steak
Salt and freshly ground pepper

For the BBQ sauce:
Combine all the ingredients in a small saucepan and stir until all the ingredients are incorporated and the mixture is smooth. Simmer over medium heat until reduced by 1/3, about 15 to 20 minutes.
For the chicken or steak:
Place a grill pan over medium heat or preheat a gas or charcoal grill. Season the meat with salt and pepper. Lightly coat with some of the BBQ sauce using a pastry brush. Place the meat on the grill. Place the remaining BBQ sauce, still in the small saucepan, over low heat or on the edge of a gas or charcoal grill and allow to gently simmer while the meat cooks.

Cook the chicken about 8 minutes per side. Cook the steaks starting at about 4 minutes per side until a meat thermometer reads the desired temperature, 120 degrees F for medium rare, 135 degrees F for medium (about 6 minutes per side), 155 degrees F for well done (about 9 minutes per side). Continually brush the meat with BBQ sauce every few minutes. Remove the meat from the grill and let rest for at least 5 minutes. Serve with the heated BBQ sauce alongside.

Alternately, the chicken can be baked in the oven. Preheat the oven to 375 degrees F. Place the chicken skin side up in a baking dish and bake for 25 minutes. Remove the baking dish from the oven and spoon the BBQ sauce all over the top of the chicken. Return the baking dish to the oven and bake for another 15 minutes.

Adrien - March 2007

CAFÉ RIO PORK

1 c. coke or dr. pepper (no diet)
¼ c. brown sugar
Juice from 1-2 limes
Chipotle red pepper seasoning- to taste
Pork Roast – bone in or boneless

Combine all ingredients in crock-pot. Cook for 8-10 hours on low. Shred
when tender enough continue to cook in sauce.

Serve on tortillas with cheese, beans, rice, lettuce, tomato & anything else you think sounds good.

Keri - February 2007

KERI'S CHOCOLATE CAKE

1 C. soft butter
2 eggs
1/2 C. cocoa
Mix, then add:
3 C. flour
1 C. sour milk (milk + splash vinegar)
Mix, then add:
1 t. baking soda
1 C. boiling water
Mix and then add 1 C chocolate chips (milk chocolate chips preferred)

Pour into 9x13 pan and bake at 350 for 35 min. (This makes a very big cake...so I usually bake 2 cakes in my bundt pans when I make it - my bundt pans are pretty small. Or I half the recipe and just do 1 bundt cake. For bunko I made two round cakes and layered them. It's up to you.)

FROSTING

Heat on stove:
1 C sugar
5 T. butter
1/3 C milk
Stir and mix until smooth. Boil 1 min. Turn off heat and add 1 C semi-sweet chocolate chips. Cool and pour over cake.

Katie - February 2007

BANANA BREAD FRENCH TOAST

The following makes 1 loaf:

1/2 cup (1 stick) butter, at room temperature, plus more for pan
1 cup sugar
2 large eggs
1 1/2 cups unbleached flour
1 teaspoon baking soda
1 teaspoon salt
1 cup mashed very ripe bananas
1/2 cup sour cream
1 teaspoon vanilla
1/2 cup chopped walnuts or pecans

1. Preheat oven to 350°. Butter a 9-by-5-by-3-inch loaf pan; set
aside. In an electric mixer fitted with the paddle attachment, cream butter
and sugar until light and fluffy. Add eggs, and beat to incorporate.

2. In a medium bowl, whisk together flour, baking soda, and salt.
Add to the butter mixture, and mix until just combined. Add bananas, sour
cream, and vanilla; mix to combine. Stir in nuts, and pour into prepared
pan.

3. Bake until a cake tester inserted into the center of the cake
comes out clean, about 1 hour 10 minutes. Let rest in pan for 10 minutes,
then turn out onto a rack to cool.

Then just mix 1 package of cream cheese and 1 banana together and spread it
on the banana bread and cook it like French toast.


BUTTERMILK SYRUP

Bring to a boil:
¾ c. buttermilk
1 cube butter
2 c. sugar

Remove and add 2 tsp. vanilla.
Just before serving add ½ tsp baking soda.

Emily - January 2007

Raspberry Trifle Dessert

4 (10 oz.) Containers frozen raspberries
¼ c. cornstarch
½ tsp. almond extract
1 can sweetened condensed milk
1 c. cold water
1 small pkg. (3 ½ oz) instant vanilla pudding
2 c. heavy whipping cream
¼ c. prepared orange juice
1 16 oz. frozen butter pound cake (Sara Lee)

Drain raspberry syrup into small saucepan. Add cornstarch and almond extract. Stir constantly on medium heat until thickened. (It takes awhile.) Fold raspberries into sauce. In large bowl, blend milk, water and pudding. Chill for 5 minutes. Whip cream, adding sugar to taste. Add to pudding mixture. Cut cake into 1”cubes. I usually take the cake out of the foil pan, and cut it into thirds horizontally. Then I put it back into the pan and cut it into squares. In 4 quart clear glass dish put in ½ of cake cubes. Sprinkle with 3 Tbsp. orange juice. Pour ½ of raspberry mixture and then ½ of pudding mixture. Repeat. Refrigerate until ready to serve. Make at least 1 hour prior to serving.

When I did this for bunko, I did it in individual sundae dishes.

Lyndsey - January 2007

UNCLE STEVE'S CHICKEN

*This marinates at least eight chicken breasts.

3/4 cup lite soy sauce
3/4 cup canola or olive oil
1/4 cup dijon mustard
1 Tbs. fresh pressed garlic
1 tsp. each of:
sage
rosemary
thyme

Bake covered at 350 for about an hour. Tenders usually take about thirty to forty minutes. You can use this chicken in pasta dishes, salads, pitas, wraps, burritos, etc.

*if you don't have the time to marinate it, it still tastes awesome if you just bake it in the marinade. I usually only marinate it for a couple of hours.
*It is really good grilled too.

Adrien - January 2007

CRANBERRY CAKE

1 Tbsp. margarine
1 cup sugar
1 cup milk
2 cups flour
1 Tbsp. baking powder
1 package raw cranberries

Cream together with a spatula: margarine & sugar. Add milk, flour & baking powder. Add cranberries and mix. Batter will be very thick. Spread in 9x13 pan. Bake for 20-25 minutes at 350 or until light brown. Serve warm with sauce.

SAUCE

1 1/2 cubes margarine
1 3/4 cups sugar
3/4 cups milk or evaporated milk
1 tsp. vanilla

Heat until sugar dissolves. Do not boil. Serve hot over cake.

*Sabrina wanted to make this cake this past weekend and couldn't find cranberries so she used raspberries and everyone like the way it turned out. She thought it was probably a little richer than the cranberries, though.

Lyndsey - January 2007

ARLENE'S RICE

1 cube butter (Lindsey only used a half of a cube)
1 chopped onion
2 chopped celery stalks
2 cups uncooked rice
4 1/2 cups chicken broth
2 1/4 tsp. salt
dash of pepper
1/2 cup slivered almonds

Saute onion, celery, and uncooked rice in butter until brown. Add chicken broth, salt, pepper, and almonds. Bring to a boil and cover. Turn to low and simmer for 1 hour or according to the directions for the rice (on the rice box.)

Amber - December 2006

SPINACH MUSHROOM SALAD
*This salad is good for a crowd because it makes a lot - but it is kind of a lot of work.
It's one of my favorites though!

1-2 bunches spinach
1 small head of lettuce
1 lb. sliced mushrooms (That is a TON of mushrooms so I don't use that much - maybe about 8 oz.)
1 lb. bacon, cooked & crumbled
1 c. cottage cheese
red onion rings
4 hard-boiled eggs, chopped
3/4 lb. (12 oz.) finely shredded swiss cheese

KOREAN DRESSING

1 cup oil
1/3 cup white vinegar
1/3 cup catsup
2/3 c. sugar
1 Tbsp. worchestershire sauce
1 tsp. salt
1 small red onion - 1/2 cup.

Mix in blender, becomes creamy.

Sabrina - December 2006

LASAGNA

1/4 cup oil
1/2 cup chopped onion
1 Tbsp. parsley, chopped
1 lb. hamburger
1 lb 12 oz. can tomato puree
2 (6 oz.) cans of tomato paste
2 (8 oz.) cans tomato sauce
1 tsp. basil
2 tsp. oregano
1 tsp. salt
1/4 tsp. pepper
2 Tbsp. sugar

Simmer the above ingredients for 2-3 hours.

Mix together the following ingredients:
4 beaten eggs
1 lb. grated mozzarella
1 lb. ricotta (or cottage cheese)

Cook noodles in 3 qts. of water with 1 Tbsp. salt and 1 Tbsp. oil

Layer noodles in greased 9x13 pan. Then layer cheese, meat and parmesan cheese (the shakable kind.) Repeat layers. Cook for 45 - 50 minutes at 325. Let stand for 10-15 minutes before serving.

Emily - October 2006

BBQ Chicken Pizza

1 Package Pillsbury Refrigerated Pizza Dough
4 large thawed chicken breasts marinated in Dakota Buckaroo Marinade for 30 minutes
Olive Oil
1 bottle of your favorite BBQ sauce
3 cups mozzarella cheese, shredded
2 cups Gouda cheese, shredded
One red onion sliced into rings
One bunch cilantro (you won’t need the whole thing), either torn or chopped

Prepare pizza dough according to package directions.
Heat a skillet on medium high heat. Add olive oil. Cook chicken until no longer pink (about 6 minutes). I cut it into pieces before I cooked it. Chill. Add just enough BBQ sauce to chilled chicken to coat it. (About 1/3 cup). Set aside in the refrigerator.
Brush pizza dough with BBQ sauce. (About a cup and a half...I didn’t measure)
Top with half of both cheeses.
Top with all of chicken.
Top with onion rings.
Top with remaining cheese. (I didn’t measure the cheese. I just put on as much as I think it needs.)
Cook pizza according to pizza dough package directions.
After removing from oven, top with Cilantro. (I just put it on the side so if they wanted it, they could add it)

Emily - October 2006

Pasta Primavera

3 carrots
2 bell peppers (1 yellow, 1 red)
1 onion
2 yellow squash
2 zucchini
1 lb. Bowtie pasta
Olive Oil
Kosher salt
Pepper
Italian seasoning
1 /2 c. parmesan cheese
4 chicken breasts, marinated in Lawry’s Herb & Garlic

Grill chicken breasts. Cut into strips.

Preheat oven to 450º. Cut all vegetables into strips (only peel the carrots). Line large cookie sheet with foil. Drizzle vegetables with 2-4 tablespoons of olive oil. Season with salt, pepper and Italian seasoning (approx. 1 tablespoon). Mix and spread evenly. Bake for 20 minutes, stirring and flipping vegetables after 10.

Boil pasta according to directions. Reserve 1 c. pasta water and drain pasta. Add vegetables and pasta water (just enough to moisten...you probably won’t need to use all of it.) Add parmesan and chicken and toss!

*This recipe makes a lot! Could easily be cut in half!

Emily - October 2006

Chocolate Waffles

Cream:
½ c. butter
¾ c. sugar

Add to above and beat with electric beaters:
2 eggs
1 ¼ c. flour
1 tsp. baking powder
4-5 heaping Tbsp. cocoa
½ tsp. salt
½ tsp. cinnamon

Add and beat:
1 c. milk
1 tsp. vanilla

Cook just as you would a regular waffle. Top with vanilla ice cream and hot fudge!

Emily - February 2006

Asian Coleslaw

7 Cups shredded napa cabbage
1 cup shredded red cabbage
1 cup chopped green onions
1 cup loosely packed fresh cilantro leaves
1 cup frozen green peas, thawed
3 T. sesame seeds

3/4 cup mayonnaise
3 T. white wine vinegar
1 T. soy sauce
1½/2 t. dark sesame oil
1/4 t. ground red pepper

Combine first 7 ingredients in a large bowl. Combine mayonnaise and next 4 ingredients, stirring with a whisk. Add mayonnaise mixture to cabbage mixture, toss well to combine. Sprinkle with almonds. Cover and chill at least 1 hour. Top with topping before serving.

Topping:

2 pkgs. Ramen noodles
1 c. slivered almonds
2 t. sesame seeds
1/3 c. butter

Melt butter in skillet over low heat. Brown remaining ingredients over low heat. Remove from heat and cool.

Rachel - August 2005

CHOCOMALLOW BROWNIES

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.

Frosting:
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

FRUIT DIP

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

Mix and serve

Adrien - July 2005

ORZO PASTA SALAD WITH CHICKEN AND ARTICHOKES
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.

Tonya Siri -- June 2005

JAPANESE CHICKEN SALAD
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.

Keri - May 2005

BRUSCHETTA
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

PENNE PASTA GREEN SALAD

Ingredients:
Green leaf lettuce
Olives, chopped
Red onions, chopped
Penne pasta, cooked
Garlic, salt and pepper
Parmesan cheese
Mozzarella cheese
Cilantro
Tomatoes
Corn

Directions:
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!


POPPY SEED DRESSING:
Ingredients:
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!

Emily - April 2005

APPLE PUDDING CAKE WITH CARAMEL SAUCE

Cream:
1 c. butter or margarine
2 c. sugar

Add:
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.