Roxane's Pasta

By: Roxane

Ingredients

Directions

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.

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.

Strawberry Shortcakes

By: Lori

Ingredients

Directions

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)

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 .

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!

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.