Broccoli and Cauliflower Salad

Thanks Paula for the recipe!

1 cauliflower

1 broccoli

1 red pepper

3-4 green onions

1/2 - 1 cup grated cheese

1 jar Hormel bacon bits

Sauce:

1 cup miracle whip

1/2 cup sugar

1 T. lemon juice

Cut vegetables into small pieces and combine in bowl. Add grated cheese and bacon bits. Mix sauce ingredients and pour over vegetables (may not need all of it.)

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!

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!  

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.

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!