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.

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!