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.