Veggie Dip

I got this simple recipe from one of my friends in my class.  It tastes really good and is so easy to make!

1 cup sour cream

1 cup Mayo

1 tsp. Bon Appetite

1 rounded tsp. of Dill Weed

Mix everything together and enjoy with fresh veggies!

Chicken Teriyaki Bowls

Chicken Teriyaki Bowls

You put 4 chicken breast in a pot with 1/2 cup soy sauce4 cups of water1/2 tbspn brown sugar a pinch of garlic powder The Sauce:1/2 cup soy sauce2 cups water1 tsp ginger (optional, i don't)1/2 tsp garlic powder or 1 tsp of minced garlic 10 tbspn brown sugar 2 tbspn honey (this is only if you want honey teriyaki sauce, i prefer without) 4 tbspn cornstarch 1/2 cup cold water. You just throw everything into a pot except for the cornstarch and 1/2 cup water and heat it on med. high. Once it starts to steam you mix together the cold water and cornstarch until cornstarch disolves. Once dissolved whisk it into the pot and stir well. Cook on med. high until desired thickness :)

**Courtney made these for us several times & we loved them! :)***

Pineapple Slush

Pineapple Slush

1 large can pineapple juice
1 regular can frozen orange juice
4 TBSP. lemon juice
4 c. sugar
8 c. water

Mix & Freeze

When ready to serve add 1 liter of lemon lime soda!

**This is Paula's recipe- and it is SOOO GOOD!!! :)

Bow Tie Chicken Salad

6 cups cooked chicken, diced
1 bag bow tie pasta, cooked & drained
1/2 bunch green onions
1 -8 oz bottle Kraft pourable coleslaw dressing
2 cup Mayonnaise
salt & pepper to taste

Add all ingredients together the night before. Chill. Before serving add:

1 lg. can pineapple tidbits, drained
1 lb. seedless red grapes, halved
1 cup celery
4 to 5 diced apples
1 pkg. slivered almonds

Add more coleslaw dressing when serving if necessary.

This recipe tastes really good on croissants.

Veggie Dip

1 cup mayo

1 cup sour cream

1 heaping tsp dill weed

1 tsp Bon Appetite 

Mix all the ingredients together and enjoy!  

FuDgE!!!

Fantasy Fudge
Fantasy Fudge recipe from the back of the Kraft Marshmallow Creme jar
3 cups sugar
3/4 cup margarine
2/3 cup evaporated milk
1 12-oz. package or 1.5 cups semi-sweet chocolate chips (or 12 sq. baking chocolate)
1 7-oz. jar Kraft Marshmallow creme
1 cup chopped nuts (if desired)
1 teaspoon vanilla extract
Traditional method:
Combine sugar, margarine and milk in heavy 2-1/2 quart saucepan; bring to full rolling bail, stirring constantly. Continue boiling 5 minutes over medium heat, stirring constantly. Remove from heat, stir in chocolate till melted. Add marshmallow creme, nuts & vanilla beat till blended. Pour into greased 13 x 9-inch baking pan. Let cool and cut into 1-inch squares.

Dinner Roll Recipe

Rich Dinner Rolls

1 cup scalded milk
¼ cup sugar
1 teaspoon salt
¼ cup butter
½ cup warm water
2 packages active dry yeast (or 1 ¼ tbsp)
2 eggs, lightly beaten
5 ½ cups flour (about)
2 tablespoons melted butter (to brush on top)

Mix milk, sugar, salt and butter in a small bowl, stirring until sugar dissolves: cool to lukewarm. Pour warm water into a warm large bowl, sprinkle in yeast, and stir until dissolved. Stir in milk mixture, eggs, and 2 cups flour, beating with a wooden spoon until smooth. Mix in enough additional flour, a little at a time, to make a soft dough (it will be sticky but should leave sides of bowl clean). Knead on a lightly floured board 8-10 minutes until smooth and elastic; shape into a ball, place in a greased large bowl, turning to grease all over. Cover with cloth and let rise in a warm, draft-free spot until doubled in bulk, 30-40 minutes. ;Punch dough down. Shape as desired, place rolls in greased pans, cover, and let rise about ½ hour until doubled in bulk. About 15 minutes before baking, preheat oven to 375. Brush tops of rolls with melted butter and bake 15-20 minutes until lightly browned and hollow sounding when tapped.

Baked Imperial Chicken w/ Cumberland Sauce

1/2 c. grated parmesan cheese
3 TBSP. sesame seeds
2 c. seasoned breaded crumbs
2 chicken (boneless, skinless) cubed, cut up
1/2 c. melted butter

Mix cheese. Sesame seeds & bread crumbs. dip chicken pieces in butter & then in crumb mixture. Place in shallow pan. Dot with butter. Bake at 350 degrees for 1 hour. Serve with cumberland sauce.

1 c. red currant jelly (any type)
1 tsp. dry mustard
1/4 tsp. hot pepper sauce
1 (4 oz) can frozen orange juice
1/8 tsp. ground ginger

Combine and simmer on medium head until smooth. Spoon over baked chicken pieces. :)

**tips: I like to use more parmesan cheese & less bread crumbs if I am making it for a less-formal meal. Also, you can make the chicken larger & make them into chicken tenders & fry them thus dipping them in either ketchup, BBQ sauce, Ranch, or honey mustard. :) ***

Chicken Enchilada Dip

*Preheat oven to 350 degrees*

-1 cube softened cream cheese
-1 1/2 cups Mexican style cheese- divided
-7 oz. can chopped green chilies (undrained)
-1 tsp garlic powder
-1/4 tsp chili powder
-about 1/2 lb boneless, skinless chicken (boiled)

With electric mixer, beat together cream cheese, 1 cup cheese, chilies, and seasoning in small bowl. When ingredients are well-blended, stir in chicken. Spread into 9-inch casserole dish. Bake 20 to 30 minutes or until lightly browned and heated through. Sprinkle remaining 1/2 cup cheese on top. Serve with tortilla chips or crackers. To keep it warm for a long period of time, put it in a crockpot on warm or low.

Sorry for the lack of pictures!

Croissant Tacos

*Preheat oven to whatever is indicated on the croissant rolls*

-ground hamburger
-taco seasoning
-croissant dough
-any taco toppings you like: cheese, lettuce, tomatoes, sour cream

Brown the hamburger, and add the taco seasoning. Roll taco meat up in the croissant dough. Place on baking sheet. Follow baking instructions for the croissant dough. When they have one minute left to bake, sprinkle cheese on the croissants. Serve with toppings.

**This recipe is from Breanna.

Pioneer Day's Tinfoil Dinners

*Preheat oven to 400 degrees*

-one chicken breast per person
-one packet of Ranch dressing mix
-1 1/2 c of bread crumbs
-4 eggs
-2 yellow onions
-4 large potatoes
-4 bell peppers
-salt and pepper to taste

Chop potatoes, peppers and onions. Mix bread crumbs and Ranch packet. Dip chicken in beaten egg, then in crumb mix. Place all ingredients on tinfoil sheet. Sprinkle with salt and pepper. Wrap tinfoil tightly, folding over edges. Bake for 20 minutes at 400 degrees.

**This recipe is from Ashley A.

Black Bean and Avocado Salsa

1 Can Black Beans (drained and rinsed)

1 Can Corn (Drained and Rinsed)

1 can Olives (Drained and Rinsed)

2 Avocados cut how you like them

3 Tomatoes cut how you like them

Fresh Cilantro finely chopped

1 packet Good Season Italian Dressing (you will need oil and vinegar to go with it)

Mix the Good Seasons Dressing as the directions say on packet. Add beans and corn and put in fridge. Cut up all the remaining ingredients and add them to beans and corn right before serving. Best served with Blue Corn Tortilla Chips.

Lemon Bars

For Crust:
1 c. softened butter
1/2 c. powdered sugar
2 c. flour
Dash of salt

For Filling:
4 eggs
2 c. sugar
1/4 c. flour
6 T. lemon juice

For crust:
Combine all ingredients and stir together well
Press dough into a greased 13x9 pan and bake at 350 degrees for 15 minutes or until golden

*For a smaller batch, half ingredients and press into 8x8 pan*

For filling:
Combine flour and sugar
Beat in eggs and lemon juice
Pour mixture onto slightly cooled crust
Bake at 350 degrees for 25-27 mins or until mixture is set

Cool and sprinkle with powdered sugar and enjoy!

Monkey Bread

This was one of my favorite reciepes growing up!

Monkey Bread

1 1/3 cup sugar
1 tsp. vanilla
2 Tbsp. cinnamon
4 cans biscuits (10 count can)
1 stick margarine

Cut biscuits into 4 pieces. Mix 2/3 cup and 1 Tbsp cinnamon together. Roll biscuit pieces in sugar mixture, covering well. Put biscuits in a greased bundt or tube pan. Mix the remaining ingredients on stove and bring to a boil. Pour mixture over biscuits and bake at 350 F for 25 to 30 min. Best when served warm.

Enjoy!

Not a Recipe... don't try making it

I decided our recipe blog needed a little revamping=). I hope that we are going to have another recipe party. I would have it here, but I'm pretty sure everyone would be annoyed that my dogs would be eating their food!

Pumpkin Bars

This is Tasha's recipe, but I love them so I thought I would post it!!!

Pumpkin Bars

1 c. oil

16 oz can of pumpkin

2 tsp. baking soda

1 tsp. baking powder

1/2 tsp salt

4 eggs

1 1/2 c. of sugar

2 tsp. cinnamon

1/2 tsp. cloves

2 c. flour

Mix all ingredients together in a bowl.  Pour in an ungreased jelly roll pan.  Bake at 35o F for 25-30 minutes.  

Homemade Oreos

Ingredients
2 (18 ounce) boxes devil's food cake mix
4 eggs, beaten well
2/3 cup oil

1/2 cup margarine
4 ounces cream cheese
2 cups sugar
1/2 teaspoon vanilla
Directions
1Cookies:.
2Mix cake mix, eggs and oil together well.
3Shape into marble size balls.
4Bake at 350°F for 10 minutes. They are done when the tops looked cracked.
5Filling:.
6Mix margarine, cream cheese, icing sugar and vanilla together.
7When cookies are completely cooled, frost the flat side of one cookie and then sandwich with another cookie.

June Recipe Party!!

Hey girls! Just wanted to let you know that June is coming soon! (very soon) that means we are about to get more recipes & more girl time! Just wondering who would like to throw the recipe party for June?? We can just post the date & time on here- and spread the word! If any of you decide you want to throw it, just pick a theme (if you like). I can also help with giving you names & phone numbers of the other girls if you don't have them already!! :)

Have a good day y'all!

Chicken-fajita tostadas

Serves: 4 Prep time: 10 minutes Total time: 45 minutes
Indegredients:
2 medium onions, thinly sliced
2 bell peppers (ribs & seeds removed), thinly sliced
1 box (1o ounces) frozen corn kernels
1 cup prepared fresh salsa
2 TBSP. olive oil
coarse salt and ground pepper
2 cups. shredded cooked chicken breast
4 corn tortillas (6 inch)
1/2 cup shredded sharp cheddar
Cilantro-Lime rice, for serving

Directions:
1. Prehead oven to 450 degrees. Line a rimmed baking sheet with aluminum foil. On foil, combine onions, bell peppers, corn, 1/4 cup salsa, and 1 TBSP. oil; season with salt and pepper. 2. Roast, tossing occassionally, until vegetables are tender and lightly browned, 15 to 20 minutes. Add chicken, stir to combine and continue to roast until warmed through, 5 minutes more. Transfer chicken and vegetable mixture to a serving bowl, discarding foil (reserve sheet). 3. Arrange tortillas on sheet. Dividing evenly, brush with remaining tablespoon oil; top wth cheese. Bake until edges are golden and cheese is melted. 5 to 8 minutes.
4. Dividing evenly, top tortillas with chicken-vegetable mixture and remaing 3/4 cup salsa. Serve with cilantro-lime rice.

This recipe is from the kitchen of **Ashley A.***

Maple-glazed Meatballs

Prep time: 10 minutes
Cook time: 4-5 hours (low)
Makes: about 48 meatballs

1 1/2 c. ketchup
1 c. maple syrup
1/3 c. reduced sodium soy sauce
1 TBSP. quick-cooking tapioca
1 1/2 tsp. ground all-spice
1 tsp. dry mustard
2 pkgs. (about 16 ounces each) frozen fully cooked meatballs
1 can (2o ozs.) pineapple chunks in juice, drained
Directions:
Combine ketchup, maple syrup, soy sauce, tapioca, allspice & mustard in crock pot slow cooker. Carefully stir meatballs & pineapple chunks into ketchup mixture. Cook on low for 4 to 5 hours covered. Stir before serving, insert picks to serve. -Tasha Brown

Monster Cookies

1/4 c. packed light brown sugar
1 c. granulated sugar
1/2 tsp. salt
1/2 tsp. vanilla extract
1 12 oz. jar creamy peanut butter
1 stick butter, softened
1/2 c. multi-colored chocolate candies
1/2 c. chocolate chips
1/4 c. raisins (optional)
2 tsp.baking soda
4 1/2 c. quick cooking oatmeal (not instant)
3 eggs

Preheat the oven to 350 degrees. Line cookie sheets with parchment paper or nonstick baking mats.
In a large mixing bowl, combine the eggs & sugars. mix well. add the salt, vanilla, peanut butter, and butter. Mix well. Stir in the chocolate candies, choc. chips, raisins, if using, baking soda, and oatmeal. Drop by tsp. 2 inches apart onto the prepared cookie sheet.
Bake 8-10 minutes. Do not overbake. Let stand for about 3 minutes before transferring to wire racks to cool!
I promise you won't be disappointed, everytime I make these I have someone asking me for the recipe!! I am sure your husband's will like them, if they like all the ingredients. :) - Tasha Brown

Time To Get Posting, Ladies! :)

Ok girls, this is a friendly reminder to post your recipes from last week's recipe party! Ashlee made this lovely little blog for us to do so and your creations were yummy, so please put them up here! :)

Sugar Cookies

1 cup sugar
3 tsp baking powder
1/2 tsp salt
1 cup butter
3 1/2 cups flour
3 eggs
2 tsp vanilla

Cream sugar and butter. Add the rest of the ingredients. Chill in refrigerator for at least an hour. Roll out to desired thickness. Bake for 10 minutes on oiled cookie sheet.

**This recipe was given by Jenny... thank you!**

Green Bean Casserole

Prep Time: 5 minutes
Preheat Oven: 350 degrees
Cook Time: 35 minutes
Serves: 6

3/4 cup milk
2 cans cut green beans, drained
1/8 tsp pepper
1 1/3 cups French Fried Onions
10 3/4 oz Cream of Mushroom soup

In 1 1/2 qt casserole dish, mix all ingredients except 2/3 cup French Fried Onions. Bake 30 minutes or until hot; stir. Top with 2/3 cup French Fried Onions. Bake 5 minutes or until onions are golden.

**This recipe was given by Angela... thank you!!**

Spinach Fetta Salad

Ingredients:
- rotini (or spiral) pasta, about 14 oz.
-Kraft Zesty Italian dressing 20 0z.
-Fetta cheese 4 oz.
-Fresh Spinach 1/2 bag
-Fresh plum tomatoes diced, 5-6 small
-black olives sliced, 1 can

Directions:
Cook past, drain, and let cool. Add 10 oz. (1/2) of the salad dressing, the tomatoes, olives and fetta cheese. Chill in refrigerator. Just before serving add spinach and remainder of salad dressing. Makes 8-12 servings. ENJOY!
*If you want to store left overs only put spinach on individual plates and not in the container you are storing it in else it will wilt and your leftovers will not last as long.

PS- thanks for getting this set up Ashlee!

Soft Pretzels

4 to 4 1/2 cups bread flour
1 tbsp active dry yeast

1 1/2 cups milk
1/4 cup sugar
2 tbsp olive oil
1 tsp salt

1 cup warm water
1 1/2 tbsp baking soda

In a mixing bowl, stir together 1 1/2 cups flour and the yeast. In a sauce pan heat and stir milk, sugar, oil and salt until warm (not too hot or it will kill the yeast). Add to flour mixture. Beat at low speed 30 seconds, scraping sides, then on high for 3 minutes. Mix in as much of remaining flour as possible.

Knead on lightly floured surface until it's moderately stiff and is smooth and elastic. Place dough in greased bowl, cover and let rise in warm place until it's doubled (about 1 1/4 hours).

Punch dough down and let sit for 10 minutes. Combine water and baking soda to dip pretzels in.

Cook pretzels on greased sheet. Bake on highest rack for 10 to 12 minutes (until browned) at 475 degrees.

**This recipe is from Myleka... thank you!!**

Mediterranean Salad

3 T. olive oil
2 cloves of minced garlic
1 1b. box of Acini Di Pepe (or any tiny, pearl-shaped pasta)
3 cups chicken broth
1 lemon, juiced

Warm olive oil in a pan over medium heat. Add the garlic and stir for one minute until fragrant. Add the pasta and stir for a few minutes until lightly toasted. Pour in the chicken broth and lemon juice and bring to a boil. Reduce heat to a simmer and cover until liquid is absorbed.

1 lemon, juiced and zested (you can use a cheese grater or zester to zest the lemon)
1/2 t. salt
1/2 t. pepper
1 bunch of green onions, chopped
Dried cranberries
Slivered almonds

Olive oil

In a large bowl, toss the pasta with a drizzle of olive oil and the remaining lemon juice and zest. Add salt, pepper, and green onions. Add as many cranberries and almonds as desired.

This recipe is courtesy of Giada De Laurentiis from the Food Network, except that I took out a couple of ingredients of hers and put in some that I liked better. Enjoy!

Mint Ice Cream Cake

Doesn't the picture look good? Ok, so maybe it looks more appealing in person.

18 crushed graham crackers

2/3 cup powdered sugar

2/3 cup butter

Mix above ingredients and put half of the mixture in a 9x13 pan. Cool in refrigerator. Set aside the other half.

3 squares melted baking semi-sweet chocolate (I use Baker's brand... I hope I don't get sued for saying that)

1 cup soft butter

3 eggs

1 cup powdered sugar

Mix these ingredients and spread half of the chocolate mixture on top of the graham cracker mixture in the pan. Freeze for 15 minutes.

1/2 gallon vanilla ice cream

1/2 teaspoon mint flavoring

Stir flavoring into ice cream (it will need to be a little melty-like=)). Put ice cream on top of graham cracker/chocolate in pan. Put in freezer. When the ice cream is more solid, spread on the rest of chocolate mixture. Then add rest of graham cracker mixture. Put in freezer and you're done!

*This recipe was given to me by my mother-in-law, Linda. She got it from her mother-in-law, Grandma Chambers. Someday I hope to pass it on to my daughter-in-law. Just kidding.