Katie -Lasagna Rolls

Sauce:

* 2 tablespoons unsalted butter
* 4 teaspoons all-purpose flour
* 1 1/4 cups whole milk
* 1/4 teaspoon salt
* 1/8 teaspoon ground black pepper
* Pinch ground nutmeg

Lasagna:

* 1 (15-ounce) container whole milk ricotta cheese
* 1 (10-ounce) package frozen chopped spinach, thawed, squeezed dry
* 1 cup plus 2 tablespoons grated Parmesan
* 3 ounces thinly sliced prosciutto, chopped
* 1 large egg, beaten to blend
* 3/4 teaspoon salt, plus more for salting water
* 1/2 teaspoon freshly ground black pepper
* 1 to 2 tablespoons olive oil
* 12 uncooked lasagna noodles
* 2 cups marinara sauce
* 1 cup shredded mozzarella (about 4 ounces)

Directions

To make the sauce: Melt the butter in a heavy medium saucepan over medium-low heat. Add the flour and whisk for 3 minutes. Whisk in the milk. Increase the heat to medium-high. Whisk the sauce until it comes to a simmer and is thick and smooth, about 3 minutes. Whisk the salt, pepper, and nutmeg into the bechamel sauce.

Preheat the oven to 450 degrees F.

Whisk the ricotta, spinach, 1 cup Parmesan, prosciutto, egg, salt, and pepper in a medium bowl to blend.

Add a tablespoon or 2 of oil to a large pot of boiling salted water. Boil the noodles until just tender but still firm to bite. Drain. Arrange the noodles in a single layer on a baking sheet to prevent them from sticking.

Butter a 13-by-9-by-2-inch glass baking dish. Pour the bechamel sauce over the bottom of the prepared dish. Lay out 4 lasagna noodles on a work surface, then spread about 3 tablespoons of ricotta mixture evenly over each noodle. Starting at 1 end, roll each noodle like a jelly roll. Lay the lasagna rolls seam side down, without touching, atop the bechamelsauce in the dish. Repeat with the remaining noodles and ricotta mixture. Spoon 1 cup of marinara sauce over the lasagna rolls. Sprinkle the mozzarella and remaining 2 tablespoons of Parmesan over the lasagna rolls. Cover tightly with foil. Bake until heated through and the sauce bubbles, about 20 minutes. Uncover and bake until the cheese on top becomes golden, about 15 minutes longer. Let stand for 10 minutes. Meanwhile, heat the remaining marinara sauce in a heavy small saucepan over medium heat until hot, and serve alongside.

Italian (Olive Garden) Salad

Salad:

Bag Salad Mix (I used the Dole Basic Romaine mix)
tomatoes
olives
pepperochinis
red onion
croutons (I cut and toasted my own. Cut into cubes. Drizzle with olive oil, salt and pepper, garlic and parmesan. Bake 350 for about 20 min. or until crispy).

Dressing:
1/2 C Mayo
1/3 C White Vinegar
1 t. Vegetable Oil
2 T. Corn Syrup
2 T. Sugar
2 T. Parmesan
2 T. Romano
1/4 t. Garlic Salt
1/2 t. Italian Seasoning
1/2 t. Parsley
1 T. Lemon Juice
Blend all in blender and refrigerate 20 min. before serving. Toss with salad.

Buca di Beppo Penne Cardinale

This recipie says that it serves 4. I doubled it and had enough for 16 adults! So, if you are making it just for your family you might want to split everything in half.

Ingredients:
1/3 cup olive oil
2/3 cup green onions
1/4 cup chopped or minced garlic
1 pound chicken tenders
1 teaspoon salt
1/2 tsp crushed red peppers (or less)
4 ounces white cooking wine
1 can artichokes, quartered
12 ounces cream
3 TBS butter
1 1/2 pound cooked penne pasta
4 ounces grated romano cheese

Directions:
Cut the root from the green onions and cut the green onions into 1/4 inch rings. Cut the raw chicken tenders in half lengthwise. Quarter the artichoke hearts. In a large saute pan, heat the olive oil, add the green onions and chopped garlic. Saute for 3-4 minutes, until the garlic and onions are slightly browned. Add the chicken tenders, salt and the crushed red pepper. Cook for an additional 3-4 minutes, until the chicken is cooked through. Deglaze the pan with white wine. Add the quartered artichokes and cream. Reduce the sauce until it starts to thicken. Remove the pan from the heat and incorporate the room temperature butter. Toss with the cooked penne and then the romano cheese.
(This recipe from CDKitchen.com ... with a few adjustments by me!)

Keri - March 2009

Fresh Fruit Salsa

2 C chopped pinapple
2 C chopped mango
2 yellow chili peppers (or 1 yellow pepper)
2-3 cloves garlic
4 T. sugar
1/2 C fresh lime juice
2 anaheim peppers
1/2 red bell pepper
3 T. apple cider vinegar
3 T. chopped cilantro
1 jalapeno pepper

Finely chop everything. Mix and serve with chips.

Keri - March 2009

Black Bean Salsa

1 15 oz. can black beans
1 T. cilantro
1 small onion
1 small red pepper
2 medium avacado
1 large tomato
2-3 T ketchup
1-2 t. lemon juice
1-2 t. apple cider vinegar
1/2 t. cumin
1/2 t. oregano
1 T. parsley
1-2 cloves garlic

Finely chop everything. Mix and serve with chips.

Keri - March 2009

HONEY LIME ENCHILADAS

3/4 cup honey

juice from 2 limes

1 T chili powder

1 /2 tsp garlic powder (or fresh garlic)

1 tsp cumin

1 pound chicken breast or tender, cooked and shredded

8-10 flour tortillas

1 pound monterey jack cheese, shredded

16 ounces green enchilada sauce

1 cup heavy cream (optional)

Mix first 5 ingredients and toss with shredded chicken. Let marinate for at least 1/2 hour. Pour about 1/2 C enchilada sauce on the bottom of a 9x13 pam. Fill tortillas with chicken and shredded cheese, saving about 1 C cheese to sprinkle on top. Mix remaining enchilada sauce with the cream and leftover marinade. Pour sauce on top of enchiladas and sprinkle with cheese. Bake at 350 for 30 min. uncovered until brown and crispy on top. I served them with lime rice and salad.*NOTE: I'm sure they're awesome with the cream, but I omitted it and they are still amazing.

Keri - June 2008

Bruschetta

Keri - June 2008

BBQ Chicken and Shrimp

Keri - June 2008

Vegetable Skewers

Misty - June 2008

Chocolate Bundt Cake with Strawberries

1 chocolate cake mix (doesn't really matter what kind)
1 small pkg instant chocolate pudding mix
1/2 cu sugar
mix lightly

add:
3/4 c. water
1/2 c. oil

add:
4 eggs-mixing a little after each egg
1 tsp. vanilla
1 c. sour cream
1 c. chocolate chips (I've discovered that I like milk chocolate the best)

Mix
Pour into sprayed and floured, deep bundt pan. Bake at 350 degrees for about 1 hour or until springy and tooth pick comes up dry. Let sit for 5-10 minutes after you take it out of the oven. Take out of pan and let cool. While it's cooking make the glaze so it can cool a little too.

Glaze:
1/2 c. heavy cream
1 c. chocolate chips (maybe a little more).

Bring cream to a boil. Take off heat and add the chocolate chips. The heat from the cream will melt the chocolate chips. Stir until smooth. Let sit and cool a little before pouring over top of cake.

Brittany - May 2008

Brie with Apples and Onions

One baguette cut into half inch slices. (about 30)
One wheel of Brie cheese
Two firm and crunchy apples such as Granny Smith
One red onion
1/4 cup of craisins
1/4 cup of brown sugar
1/4 cup of balsamic vinegar
Some olive oil

Arrange the baguette slices on a cookie sheet, little coat them with olive oil and put them under the broiler just unit they start to turn golden brown. It only takes about 3 minutes. Repeat on the other side. Both sides need to be toasty. Set aside.

Cut the red onion into quarter pieces and then take each quarter piece and cut the as thinly as you can. Do the same with the apples. You can cook them two ways, I tossed them with a little olive oil and put them in a large frying pan on medium heat and cooked them for about 15-20 minutes stirring them every couple of minutes. After about 10 minutes I added the craisins. When the apples and onions are browned and soft you add the brown sugar and balsamic vinegar, stir for about 1-2 minutes and remove from heat.

Remove the wrapper from the Brie cheese and wrap it in some parchment paper or wax paper or tin foil would work. Place it in the oven pre-heated to 350 for 10-20 minutes depending on the size of your Brie. I put it in when I started the apples/onions. I checked on it every five minutes. Press down on it until the wheels starts to really be soft, this means the insides are nice and melty.

If you are serving this as an appietizer, simply pile the baguettes on a platter, with the wheel of Brie cheese and the apples/onions. And let people assemble it themselves. If you want it to be a more formal part of your dinner, lay the baguettes flat on the platter, slice a small amount of cheese onto each baguette slice and top with a small spoonful of the apples/onions.

PS the second way you can cook the apples and onions is to toss them in a zip lock baggy with the craisins, vinegar and sugar, then place them on a cookie sheet that is lined with tin foil, sprayed with Pam. Place them in the oven on 350 degrees for 20 minutes. You may need to toss them once or twice as they cook. Let me know if you do it this way if it works good.

Brittany-April 2008

Fruit Salad

1 pint of Strawberries cut
3 Bananas
1 Bunch of green grapes
1/2 of a Pineapple cut into bite size pieces

(Of course you can alter the amount of fruit and the kinds of fruit.)

1 small jar of Marshmellow or 1/2 of a large jar (if your going to make it again)
1 package of Cream Cheese (you can use low fat or fat free if you want)
1 Berry yogurt
1/2 c. of Orange Juice

Soften cream cheese, put all of the ingredients in a kitchen aid and blend it for a couple of minutes. Put the cut fruit in a large bowl and cover with the sauce. Stir until well coated.

Brittany-March 2008

Strawberry Angel Food Cake

1 Angel food cake mix
1 package of Danish Dessert Strawberry Glaze
1 pint of strawberries cut
1 pint of whipping cream
1/4 c. of sugar
1 tsp. of vanilla

Make the cake according to the directions, the only other ingredient is water. The Danish Strawberry Glaze is found right next to the Jello boxes. Make according to the directions of the fruit glaze. Again the only other ingredient is water. Cut the strawberries add them to the Danish dessert while it is still in the same pan and is hot. Place the whole pan in the refrigerator for at least an hour. Whip the whipping cream adding a 1/4 c. of sugar and 1 tsp
of vanilla when it is almost done. To serve cut the angel food cut into pieces, scoop some strawberries and glaze and cover, top with the whipping cream.

Sabrina - February 2008

Chicken Marsala

Pound out chicken breast until thin (3-4 breast).
Coat in a flour salt and pepper mixture.
Brown in olive oil.
After browning take out and set aside.
Add butter, olive oil and mushrooms and saute'.
Add most of the rest of your flour mixture from coating chicken to the mushrooms (this is what will make the sauce thick).

Then add
2c. chicken broth
1c. Marsala wine to mushrooms (double sauce if serving with mashed potatoes).
Simmer until liquid reduces.
Then put chicken back in and add 1c. cream. Cook until chicken is done.

Sorry this recipe is a little hard to give people.
There are no exact measurements.
If you have any questions give me a call.


The beans I just steamed and added butter and some toasted almonds, salt, and pepper.

Amber - February 2008

PESTO & TOASTED PINE NUT SALAD

1 bag baby spinach
1 bag spring mix greens
small tub "Buitoni Pesto with Basil"
Pine Nuts, toasted
Peas, rinsed & Drained
Freshly grated Parmesan curls

Right before serving lightly coat greens with the Pesto sauce. I'm not sure exactly how much to use, it depens how much salad you use. A few scoops would be enough for a small salad. I probably used a whole tub for Bunko. Add toasted pine nuts, peas and parmesan curls. I just used my potato peeler to make the cheese curls.

Brittany - January 2008

BRITTANY'S SALAD

Dressing:
1 c. sugar
2 Tbsp. poppyseeds
1 tsp. mustard (dry or refrigerated)
1 tsp. salt
3/4 c. red wine vinegar
1 c. oil
1/3 c. red onion

Salad:
1 bag spinach, rinsed
1 head of romaine lettuce, rinsed & chopped
1 c. grated swiss
1 can mandarine oranges
1/2 c. craisens
sliced mushrooms, optional
1/3 c. thinly sliced red onion
cottage cheese, drained and rinsed
apple or strawberries, optional
bacon, cooked and crumbled

Toss everything together except bacon & dressing. Add those right before serving.

Emily - October 2007

Chicken Pot Pie

3 c. water
1 tsp. salt
1 1/2 c. carrots, diced small
2 1/2 c. diced potatoes
1 small onion, chopped
1 1/2 c. frozen peas
1-2 large cans chicken
2 chicken bouillon cubes
milk
4 tbsp. butter
5 tbsp. flour
Marie Calendar's Pie Crust (they come frozen, but you need to thaw it)

Bring water and salt to boil in large saucepan. Add carrots & cook 4-5 minutes; add potatoes & onion & cook 4-5 minutes; add peas & cook 5 minutes.

Drain hot liquid from vegetables into a large measurer & stir in bouillon until dissolved. Add enough milk to equal 3 cups.

In saucepan, melt butter; add flour & stir until smooth. Gradually stir in vegetable juice/milk mixture. Heat until thickened, stirring constantly.

Combine vegetables, thickened liquid & chicken. (Mixture will thicken as it cooks.) Pour into 9x9. Cover with pie crust & bake @ 450 degrees (I know it seems to high of temp., but it's not!) for 25-30 minutes or until browned.

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.