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!

Fish Tacos

By: Shawna

Ingredients

1 lb white fish (of your choice)

salt, pepper and seasoning

2 C shredded goat cheese

1 package of slaw mix

Cowboy Caviar

12 flour tortilla shells

Directions

1. Season fish, wrap in foil and grill until flaky
2. Add fish, cheese and slaw mix in flour tortilla
3. Top with cowboy caviar
   

Veggie Pizza

By: Shawna

Ingredients

2 packages of crescent rolls

8 oz sour cream

8 oz cream cheese softened

1 package of ranch dressing mix

1 C diced green pepper

1 C diced yellow pepper

1/2 C sliced green onion

1 C diced cucumber

1 C chopped cauliflower

1 1/2 C chopped broccoli

1/2 C sliced radish

1 C diced tomato

1/2 C shredded carrots

8 oz cheddar cheese

Directions

1. Roll out crescent rolls flat on a large lightly greased baking sheet.


2. Baked as directed on package.


3. Cool crescents completely then cut into desired pieces with a pizza cutter.


4. In a medium bowl, combine sour cream, cream cheese and ranch dressing mix.


5. Spread mixture over the cooled crust.


6. Spread veggies over the cream mixture.


7. Sprinkle cheese on top.


8. Cover and chill for at least 1 hour.

Enjoy!

Bruschetta

By: Shawna
Ingredients
5 Tomatoes
1/2 lb Fresh Mozzarella Cheese
1/2 Red Onion
8 Fresh Basil Leaves
4 Cloves of Garlic
1 Loaf French Bread
3 T Butter
EVOO
Salt & Pepper

Directions

1. Preheat oven to 425 degrees
2. Cube tomatoes, mozzarella, red onion and place in large bowl.
3. Chop basil and add to mixture.
4. Add salt to taste.
5. Cover and refrigerate until the bread comes out of the oven.
6. Puree garlic and mix with butter.
7. Cut french bread in 1/2 inch slices, coat with garlic/butter mixture.
8. Salt & Pepper bread to taste.
9. Bake for 5 - 7 minutes or until crispy.
10. Cover bread with tomato mixture. Enjoy!

Serving Size: 12

Vegetable Dip

By: Amy

Ingredients

Directions

Carrot Cup Cakes

By: Roxane

Ingredients
2 C white sugar
2 C all-purpose flour
1 t salt
2 t ground cinnamon
1 t baking soda
1 1/2 C vegetable oil
4 eggs
3 cups grated carrots
1 (3 ounce) package cream cheese
1/4 C heavy whipping cream
1 t vanilla extract
2 1/2 C sifted confectioners' sugar

Directions
Preheat oven to 350 degrees
Grease muffin tins.
Combine the sugar, flour, salt, cinnamon, soda, oil. beat in the eggs one at a time.
Stir in the carrots.
Pour the batter intopans.
Bake at 350 degrees for 1 hour 20 minutes.

Frosting: blend the cream cheese and cream. Add the vanilla and confectioners' sugar.

Mushroom Pizza

By: Amy

Ingredients

1 (12 inch) pre-baked pizza crust
3 tablespoons olive oil
1 teaspoon sesame oil
1 cup fresh spinach, rinsed and dried
8 ounces shredded mozzarella cheese
1 cup sliced fresh mushrooms

Directions

1. Preheat oven to 350 degrees.
2. Place pizza crust on baking sheet.
3. In a small bowl, mix together olive oil and sesame oil.
4. Brush onto pre-baked pizza crust, covering entire surface.
5. Stack the spinach leaves, then cut lengthwise into 1/2 inch strips; scatter evenly over crust.
6. Cover pizza with shredded mozzarella, and top with sliced mushrooms.
7. Bake in preheated oven for 8 to 10 minutes, or until cheese is melted and edges are crisp.

Lori's Spinach & Artichoke Dip

By: Lori

Ingredients
2 C Frozen Cut Leaf Spinach
1 Can Quartered Artichoke Hearts, drained and chopped (14oz size)
1/2 C refrigerated Alfredo sauce
1/2 C Mayonnaise
1/4 t garlic salt
1/4 t pepper
4 oz shredded Swiss cheese

Directions

1. Cook spinach as directed on package.
2. Drain spinach, pressing with fork to remove excess liquid.
3. Chop spinach finely.
4. In a 1 to 3 quart slow cooker, combine spinach and all remaining ingredients. Mix well.
5. Cover; cook on low setting for 1.5 - 2.5 hours.
6. Serve with sliced French bread.

Directions

Sweet Potato Bake

By: Lisa

Ingredients
4 Sweet Potatoes
EVOO
Salt & Pepper
Cumin

Directions

1. Preheat oven to 425.
2. Cube sweet potatoes.
3. Place on metal baking sheet.
4. Drizzle with EVOO.
5. Season with salt, pepper and cumin to taste.
6. Bake for 20 minutes.

Chocolate Ganache Cake

By: Roxane

Ingredients

1/2 cup of dark chocolate chips

1/2 cup of heavy whipping cream

2 T butterPillsbury White Cake

Directions

1. Make cake as directed on box and cool.
2. Melt the chocolate chips and butter over medium heat.
3. Once melted, remove from heat and stir in the cream.
4. Let ganache cool--about 20 minutes and pour over cake.

Chicken Cordon Bleu Casserole

By:Shawna

Ingredients

1/2 lb boneless skinless chicken breasts

Italian Dressing

1 egg

1/2 C Italian Bread Crumbs

1 T Olive Oil

1 pkg Stove Top Stuffing

1/4 lb ham

8 oz Swiss Cheese

2 cans Cream of Chicken Soup

1/4 C Sour Cream

Directions

1. Preheat oven to 350


2. Slice chicken into 1/4 inch pieces


3. Marinate chicken in Italian Dressing for at least 45 minutes


4. Whip egg in a small mixing bowl, add chicken. Allow to soak for 5 minutes.


5. In a medium size pan, add olive oil over medium heat


6. In another small bowl, coat chicken with breadcrumbs


7. Put breaded chicken into pan and cook for about 2-3 minutes on each side or until golden brown.


8. Prepare Stove Top Stuffing as directed, place prepared stuffing in the bottom of a 9X13 baking dish.


9. Cube ham, place in baking dish on top of stuffing layer


10. Cube swiss cheese, place in baking dish on top of stuffing layer


11. Place prepared chicken in baking dish on top of stuffing layer


12. Mix soup and sour cream, pour over the top of remaining ingredients in baking dish


13. Cook for 35 minutes

Enjoy!

BLT Dip

By: Amy

Ingredients

4 roma tomatoes chopped

2 cups mayo

2 cups sourcream

1 pound bacon crumbled

1 pkg bagels cut/torn into pieces.

Directions

I microwave the bacon to get it crisp.

1. Chop bacon.
2. Dice the tomatoes.
3. Combine all ingredients in a medium size bowl.
4. Refrigerate over night.

Spinach Dip

By: Roxane

Ingredients

1 Envelope Veggie (soup) Mix

8oz Sour Cream1c. mayo

10oz spinach, thawed and squeeze dry

8oz water chesnuts, drained and chopped

Directions

1. Combine all ingredients.
2. Chill at least two hours.

Mexican Dip

By: Lori

Ingredients

1 lb ground beef, browned and drained

1 jar salsa

1 loaf Mexican Velveeta

1 can of refried beans

Directions

1. Put all ingredients into crock pot.
2. Heat until melted.

Boursin Mushrooms

By: Shawna

Ingredients

2 packages of baby portabella mushrooms

1 package Boursin Garlic & Fine Herbs Olive Oil Garlic Salt

1 tsp minced garlic

Olive Oil

Directions

1. Saute mushrooms, olive oil and garlic in a pan on medium heat for about 7 minutes (flipping mushrooms half way)
2. Season with garlic salt and Italian seasoning to taste.
3. Remove mushrooms from pan and remove stem.
4. Stuff mushroom caps with boursin and arrange on a baking sheet.
5. Bake for 20 minutes.

Veggie Delight

By: Shawna

Ingredients

1/8 cup olive oil
1 medium eggplant, cubed
1 zucchini, cubed
1 medium tomato - peeled, seeded and chopped
1 teaspoon salt
2 teaspoons minced fresh oregano
2 teaspoons minced fresh basil (optional)
1 Loaf Garlic Focaccia Bread
4 teaspoons garlic powder
4 teaspoons Italian seasoning

Directions

Place olive oil and garlic in a large skillet.
Fry (stirring occasionally) over a medium heat until the garlic is golden brown; approximately 2 minutes.

Add eggplant and zucchini to the skillet, fry until the eggplant is brown and tender; approximately 5 to 7 minutes.

Season with garlic powder and Italian seasoning.

Add the tomato chunks to the skillet, stir the mixture until the tomato becomes a pulp.
Mix in salt, oregano, and basil.

Stir the entire mixture over the heat for 2 minutes, then remove pan from heat and let the mixture cool.

Preheat oven to 325 degrees

Slice the bread into 12 (1-inch thick) slices.

Place the slices directly onto the oven rack (do not use a cookie sheet, the bread will get crisper this way).

Let the bread heat for 3 to 5 minutes.

Remove the bread from the oven and arrange them on a serving platter.

Spread the vegetable mixture over the 12 bread slices, distribute the topping as evenly as you can.

Serve immediately.

Bacon Wrapped Pomegrante Chipolte Chicken

By: Shawna

Ingredients

1 - 16 oz. package Bacon (not thick cut)

1 - Cup of brown sugar

1 - Bottle Tastefully Simple Pomegranate Chipotle Sauce

1 - 1 ¼ lb. uncooked chicken cut into one-inch cubes

Toothpicks

Directions

1. Marinate chicken in Pomegrante Chipolte Sauce for at least 2 hours.
2. Heat oven to 350 degrees.
3. Cut bacon into thirds. Wrap raw chicken chunks with bacon and secure with toothpick.
4. Place side by side in a 9x13 in pan.
5. Once pan is filled, crumble 1 cup of brown sugar over entire pan.
6. Point all toothpicks the same direction before placing in oven.
7. Place in oven for 30 minutes; half way through baking, point the toothpicks in the opposite direction; continue cooking for remaining time or until browned & juices run clear.
8. Let sit for 5 minutes before serving.

Pumpkin Bars

Pumpkin Bars
By: Lisa

Bar Ingredients
1/2 Cup Butter soft (1stick)
1 Cup Brown Sugar
2 Eggs
2/3 Cup Canned Pumpkin
1 tsp Vanilla

1 Cup Flour
1/2 tsp Baking Powder
1/2 tsp Baking Soda
1 tsp Cinnamon
1/4 tsp Ground Ginger
1/4 tsp Ground Nutmeg

Bar Directions

1. Cream butter; add eggs, brown sugar, pumpkin and vanilla. Mix well.
2. In a separate bowl, mix all dry ingredients together.
3. Gradually add to the wet mixture and mix well.
4. Pour into a greased 9x13" pan.
5. Bake at 350 for 15 - 20 minutes.
6. Let cool and top with brown butter icing.

Icing Ingredients
1/2 Cup Butter (1stick)
3 Cups Powered Sugar
1 tsp Vanilla
2 Tablespoons Milk

Icing Directions

1. Heat butter in saucepan over Medium heat till brown.
2. Remove from heat.
3. Add powered sugar, vanilla & milk.
4. Whisk until smooth & blend well.

Enjoy!

Dark Chocolate Covered Strawberries

By: Shawna

Ingredients

1 -Box of Strawberries
1 - 7oz Baker's Dipping Dark Chocolate

Directions

Heat chocolate as directed on container.
Dip strawberries one at a time into the chocolate.
Place strawberries on wax paper.
Allow 20 minutes for chocolate to cool.
Enjoy!

Frosted Brownies

By: Roxane

Ingredients

2/3 cups granulated sugar
3/4 cup butter or margarine, melted
2 tablespoons water
2 large eggs
2 teaspoons vanilla extract
1 1/3 cups all-purpose flour
3/4 cup Baking Cocoa
1/2 teaspoon baking powder
1/4 teaspoon salt

Directions

PREHEAT oven to 350 degrees F. Grease 13x9-inch baking pan.
COMBINE sugar, butter and water in large bowl. Stir in eggs and vanilla extract. Combine flour, cocoa, baking powder and salt in medium bowl; stir into sugar mixture. Spread into prepared baking pan.
BAKE for 18 to 25 minutes or until wooden pick inserted in center comes out slightly sticky. Cool completely in pan on wire rack.

Frosting
1 stick of butter/margarine, softened
3 c. powdered sugar
2 t. vanilla extract
2 T. milk

Mix all together, starting with 1 c. powered sugar, stirring in the additional powdered sugar as you go.

Spread over cooled brownies.

Strawberry Fudge Cheesecake

By: Roxane

Ingredients

Pie Crust
1/2 c. Strawberry glaze
2 c. strawberries (chopped)
8oz Cream Cheese
1 c. white chocolate chips, melted, slightly cooled
1 c. whipped cream
2/3 c. ice cream fudge topping (room temp)
1 t. vanilla extract

Directions

Bake 1 pie crust as directed. Cool completely. Spread fudge topping on pie crust.

Mix cream cheese, white chocolate chips, whipped cream and vanilla extract together.

Pour on top of fudge topping carefully so not to mix the chocolate and cream cheese mixture together.

Last but not least, mix together the glaze and strawberries and spoon on top of the pie.

Refrigerate for at least two hours.