Roxane's Pasta

By: Roxane

Ingredients

Directions

Dill Pickle Dip

By: Sarah

Ingredients
1 pkg softened cream cheese
Sour Cream
Dried beef or dried ham (to taste)
Dill pickle spears

Directions

1. Cut up the meat and pickles in a bowl.
2. Stir in the cream cheese.
3. Add in sour cream as needed; should be smooth and easy to mix up/stir.
4. Serve with crackers.

Cheesecake Cupcakes

By: Lori & Dave

Ingredients

Directions

Mint Chocolate Bars

By: Lisa

Ingredients

Directions

Snicker Salad

By: Amy

Ingredients
2 packages of vanilla pudding
2 C milk
2 C Cool Whip
5-6 Granny Smith Apples, cored and cubed
5-6 Snicker Bars cut into small chunks

Directions

1. Blend milk and vanilla pudding mix.
2. Stir in Cool Whip.
3. Stir in apples and Snickers
4. Refrigerate for at least 2 hours.

Pillow Cookies

By: Shawna

Ingredients
Your favorite chocolate cookie dough recipe
Your favorite brownie recipe

Directions

1. Make brownies, allow to cool.
2. Cut brownies into small cubes.
3. Make cookie dough.
4. Roll cookie dough then cut in half.
5. Place brownie in center of cookie dough and smash the other cookie dough half on top,.
6. Roll into a ball again. Place on ungreased baking sheet.
7. Bake as cookie at same temp you would for the original recipe, but add about 2-3 minutes of cooking time.

Chicken Stew

By: Shawna

Ingredients
2 large skinless chicken breasts
1/4 C Italian dressing
5 medium potatoes quartered
1/2 pkg baby carrots
1/2 C chopped celery
1/2 C chopped mushrooms
1/4 C chopped yellow onion
1/4 C green beans (optional)
26oz Cream of Chicken soup
1 chicken bullion cube
1 clove minced garlic
1 T black pepper
2 T half & half
1 t flour
shredded cheddar cheese
sour cream
1/4 C chopped red onion


Directions

1. Marinate chicken breasts over night in Italian dressing.
2. Grill chicken breasts, chop and set aside.
3. Combine chicken, potatoes, carrot, celery, mushrooms, yellow onion, cream of chicken soup, chicken bullion cube, garlic, pepper in crock pot.
4. Cook on high for 4 hours.
5. Mix half & half and flour until it forms a paste, add to crock pot to thicken consistency.
6. Cook on low for another 30 minutes.
7. Top with cheddar, red onion and a dollop of daisy :-)

White Chicken Chili

By: Sarah Ingredients Directions

Potato Soup

By: Lori

Ingredients
3 lb of your favorite potatoes
1 large sweet yellow onion
Salt & Pepper
Garlic Powder
Dill weed


Directions

1. Peel potatoes
2. Rinse potatoes and cut into around 1/2" cubes
3. Place potatoes in a pot and add just enough water to cover, turn burner on high
4. While the water is heating, mince onion and put 1/2 to 3/4 of the onion into the pot
5. After about 10 minutes of boiling, and the water will get thick.
6. While the potatoes and onions are cooking, add a bunch of salt- potatoes take it out, so it takes quite a bit for flavoring- plus pepper and garlic powder and dill weed.
7. Once the potatoes are fork tender (like if you were going to mash them), add half and half (whole milk works too) until it's as soupy as you like.
8. Enjoy
   

Margherita Pizza

By: Shawna

Ingredients
Pizza Crust
1/8 C Extra Virgin Olive Oil
2 Cloves Minced Garlic
3 or 4 Roma Tomatoes
1/2 lb fresh mozzarella cheese
2 C fresh basil

Directions

1. Mix olive oil and garlic in a small bowl.
2. Place baking crust on pizza stone and brush with olive oil/garlic mixture.
3. Bake for 5 minutes
4. While crust is baking, slice tomatoes and cheese.
5. Arrange cheese, tomato and basil on pizza crust.
6. Bake until crust is crispy and cheese has melted.

Chicken Fettucini Alfredo

By: Amy

Ingredients
2 C half & half
1 T dried basil
2 T Parmesan cheese
1.5 t Lawrys seasoned salt
1 t garlic
1 t pepper
1 box pasta fettuccine or penne
1- 2 grilled chicken breasts

Directions

1. Start boiling pasta. Cook al dente, set aside.
2. In a large sauce pan add half & half and butter. Turn stove on to med-low and melt butter really slow!
3. After butter is melted add basil and Lawry's. Mix well. (I like to add crushed red pepper also)
4. Add chicken and pasta. I like to let everything cook together for 10 - 15 minutes.
5. Add 1 tablespoon of Parmesan cheese and turn heat to medium.
6. Heat and Parmesan cheese will thicken your sauce.
7. If your sauce thickens too much add milk.

The secret is to cook slow!!!

Tortellini Florentine Soup

By: Lisa

Ingredients
1-9oz. pkg.refrigerated 3-cheese tortellini
2-14oz cans chicken broth
1-10oz. container refrigerated light alfredo pasta sauce
2c shredded rotisserie chicken
1/2c oil-packed dried tomato strips,drained
3c. lightly packed packaged fresh baby spinach
1oz. parmesan cheese,shaved or shredded

Directions

1. In 4-quart Dutch oven cook tortellini according to package directions. Drain and set aside.
2. In the same Dutch oven combine broth and Alfredo sauce.
   
3. Stir in chicken and tomato strips.
   
4. Heat just to boiling; reduce heat. Simmer, uncovered, for 5 minutes.
5. Add cooked tortellini and spinach to chicken mixture. Cook for 1 to 2 minutes to heat through and wilt spinach.
   
6. To serve, sprinkle with Parmesan cheese.
   

Spicy BBQ Drumsticks

By: Shawna

Ingredients
10 chicken drumsticks
1/2 bottle of your favorite bbq sauce
Weber's Kickin It Chicken seasoning (to taste)

Directions

1. Slow cook the chicken and bbq sauce in a crockpot on low for 2 hours.
2. Place chicken on grill, high heat.
3. Season with Weber's seasoning.
4. Turn until golden brown on all sides.
   

Rotel Dip

By: Sarah

Ingredients
1 block of Velveeta Cheese
2 Cans of Rotel Tomatoes
1 lb hamburger

Directions

1. Cut velveeta into chunks and melt in the microwave.
2. Brown hamburger in a skillet.
3. Set slowcooker on "WARM" and add cheese, hamburger and tomatoes.

Chocolate Chip Bars

By: Roxane

Ingredients Directions

Strawberry Shortcakes

By: Lori

Ingredients

Directions

Chicken Pot Pie

By: Sarah

Ingredients

2 C frozen veggies, thawed.
1 C cooked chicken or 1 can of chicken
1 can cream of chicken soup
1 C bisquick
1/2 C milk
1 egg, beaten




Directions

1. Preheat oven to 400 degrees.
2. Mix veggies, chicken and soup in a glass pie plate or 9X13 pan.
3. In a separate bowl, mix bisquick, milk and egg.
4. Pour batter on top of veggie mixture.
5. Bake for 30 minutes.

Buckeyes

By: Amy

Ingredients

2 C Powder Sugar

1 C Peanut Butter
1/2 C Butter
16oz Package of Chocolate Chips

Directions

1. Mix sugar, peanut butter and butter together.
2. Shape into balls.
3. Freeze for 1 hour.
4. Melt chocolate chips.
5. Dip peanut butter balls into melted chocolate.
6. Place buckeyes on foil in a container.
7. Refrigerate overnight.

Southwest Cornflake Potatos

By: Shawna

Ingredients
2lb bag of Obrien Style hashbrowns
1 can cream of mushroom soup
16oz sour cream
1 1/2 sticks of butter
2 C sharp shredded cheddar cheese
3-4 C crushed cornflakes

Directions

1. Preheat oven to 350 degrees.


2. In a large bowl mix 1 stick of melted butter, mushroom soup, sour cream, cheese and hashbrowns.


3. Pour into greased 9X13 baking pan.


4. In the same large bowl melt the remaining butter.


5. Coat cornflakes evenly in butter mixture.


6. Pour over the potato mixture.


7. Cover with foil and bake for 45 minutes.


8. Remove foil and bake for an additional 5-10 minutes (keep an eye on it, burnt cornflakes are pretty gross)

Monkey Bread

By:Roxane

Ingredients

2 tubes of biscuits

1/2 C brown sugar

3/4 stick of butter

1 t cinnamon

cinnamon and sugar mixture

Directions

1. Preheat oven 325 degrees.


2. Cut each biscuit into fourths, roll in cinnamon and sugar mixture.


3. Put in a greased loaf pan.


4. In a saucepan, melt butter, brown sugar and cinnamon.


5. Boil for almost 1 minute stirring constantly.


6. Bake for 35 minutes.


7. Dump upside down on plate and allow to cool.


8. Pour over each biscuit.

Taco Dip

By: Roxane

Ingredients

I Bag Veggie Crumbles (meatless meat!)

1 can refried beans

2oz taco seasoning

16oz sour cream

1 jar green taco sauce

2-3 C of shredded cheese

Directions

1. Preheat oven to 350 degrees.


2. Brown the veggie crumbles.


3. Mix in the refried beans and taco seasoning.


4. Pour into 9X13 pan.


5. Mix sour cream and taco sauce together.


6. Pour over the bean mixture and top with shredded cheese.


7. Cover with foil and bake for 30 minutes (until the cheese has melted).

Fruit Dip

By:Amy

Ingredients
1 8-oz. pkg. cream cheese, softened
2 c. Kraft Marshmallow Creme (7 oz. jar)

Directions

1. Blend cream cheese and marshmallow creme until smooth.
2. Place in a dip bowl.
3. Arrange bite-sized pieces of selected fruits around dish for dipping.

Strawberry Rhubarb Pie

By: Roxane

Ingredients
1 C white sugar
3 T all-purpose flour
3 C sliced fresh strawberries
3 C diced rhubarb
1 1/2 C all-purpose flour
1 C packed brown sugar
1 C butter
1 C rolled oats
1 Pastry Pie Crust

Directions

1. Preheat oven to 375 degrees.
2. In a large bowl, mix white sugar, 3 tablespoons flour, strawberries, and rhubarb.
3. Place the mixture in a pie dish.
4. Mix 1 1/2 cups flour, brown sugar, butter, and oats until crumbly.
5. Crumble on top of the rhubarb and strawberry mixture.
6. Bake 45 minutes in the preheated oven, or until crisp and lightly browned .

Chex Mix

By:Sarah

Ingredients
3 cups Corn Chex® cereal
3 cups Rice Chex® cereal
3 cups Wheat Chex® cereal
1 cup mixed nuts
1 cup bite-size pretzels
1 cup garlic-flavor bite-size bagel chips or regular-size bagel chips, broken into 1-inch pieces
6 tablespoons butter or margarine
2 tablespoons Worcestershire sauce
1 1/2 teaspoons seasoned salt
3/4 teaspoon garlic powder
1/2 teaspoon onion powder

Directions

1. In large microwavable bowl, mix cereals, nuts, pretzels and bagel chips; set aside. In small microwavable bowl, microwave butter uncovered on High about 40 seconds or until melted. Stir in seasonings. Pour over cereal mixture; stir until evenly coated.
2. Microwave uncovered on High 5 to 6 minutes, thoroughly stirring every 2 minutes. Spread on paper towels to cool. Store in airtight container.

Cowboy Caviar

By: Shawna

Ingredients
1 can black beans, rinsed and drained
1 C frozen corn
3 diced tomatoes
3 diced avacados
1/4 C diced red onion
garlic salt
1/2 C Italian dressing


Directions
Combine all ingredients.
Refrigerate for at least 1 hour.
Garnish with cilantro.

Enjoy!