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.

Sarah - April 2005

FRUIT AND SPINACH SALAD

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.)
Spinach
Mike's Spinach salad dressing (I found it at Macey's)

Assemble as desired

Jenny Gildea - April 2005

BBQ BEEF SANDWICHES

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)

Jenny Gildea - March 2005

CHOCOLATE CARAMEL BROWNIES

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

CRAISIN SALAD

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

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

CHICKEN SALAD SANDWICHES

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.

Sarah - February 2005

CHICKEN BROCCOLI BREAD

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

”THAT SALAD”

Emily Orton

Layer on individual salad plates in order given:
Spinach leaves
Spring mix or romaine lettuce
Slivered almonds, toasted
Craisins
Chopped apples
Bacon, crumbled (best if you use real bacon and not bacon bits)
Grated parmesan
Dressing:
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.