Green Gobble-'Ems Garlic Bread Chunks

Green Gobble-'Ems Garlic Bread Chunks (Seriously the best garlic bread I've ever had)
From the Kitchen of Julia Jezowski
Courtesy Of: Rachael Ray, Ghoulish Grub

4 cups spinach leaves, stemmed
4 cloves garlic, cracked from skins
1 stick softened butter
Salt and pepper
1 cup grated Parmigiano-Reggiano
1 loaf good quality Italian bread

Preheat broiler or set oven to 400 degrees F.

Place the spinach in a food processor with garlic, butter, salt and pepper and cheese and process, scraping the mixture down if necessary.

Halve bread lengthwise and slather it with spinach butter. Broil or bake to crisp, 3 minutes under broiler, 6 to 7 minutes in hot oven.

Cut into large cubes and serve with pasta.

Crockpot Chicken and Hawaiian Rolls

Here is a quick easy Meal from my friend Karissa Druse:

frozen chicken, bbq sauce, chopped white onion, pineapple chunks (canned)...none of the juice...on low for 8 hours...shred it and put it on hawaiian rolls or over rice....its yummy!! :)

Chinese Chicken Salad

Chinese Chicken Salad
From the kitchen of Sarah Frenzel

For the Chicken part of the salad.. you can saute or crock pot chicken (if you crock pot the chicken... make sure it is really wrung out...not to wet when you put it in the salad.

Then I do romaine lettuce, carrots, water chest nuts, chopped green onions.
I also saute in butter about a 1/2 cup of slivered almonds, 1 brick of borken up top ramon (no seasoning), and sprinkle in seasame seeds.
And, you can buy a dressing; or I make one up sometimes with soy sacue, rice vinegar, sugar, and ginger. I don't have a recipe for this though... just to taste.

Most Amazing Lemon Cake Ever

Most Amazing Lemon Cake Ever
From the kitchen of Lollie Kientz

1 Box Lemon Cake (plus all of the ingredients it calls for on the back of box)
Powdered Sugar
Fresh Lemon Juice (1/2 to 3/4 cup)

Make a lemon cake and then poke the holes.

Then sprinkle a good amount of powdered sugar over the top of the whole cake.

Then pour fresh lemon juice over everything and the powder sugar melts into the cake- about half a cup of lemon juice. Enjoy!

Burrito Bowl

Burrito Bowl
From the Kitchen of Bethany Plumb


Try jasmine rice, veggies (cooked with coconut oil is delicious!), and black beans.
The beans will give you protein too, so you don't miss the meat. Like a yummy burrito bowl!

Add toppings such as shredded lettuce, tomatoes, salsa, sour cream, guacamole, corn, etc

Layered Cheese Enchilada Casserole

Layered Cheese Enchilada Casserole
From the Kitchen of Erin Hamilton


layer corn tortillas
black beans with sour cream and put that on the tortillas,
then add enchilada sauce and shredded cheese.
Put on a second layer and bake at 350 for 35-40 min.
Yummy.

Shredded Chicken Tacos (crockpot)

Shredded Chicken Tacos
by: Renee Hill

2 boneles skinless chicken breasts
1 Jar of favorite Salsa (I like the green La Victoria Salsa)
1/4 to 1/2 cup of water

Add chicken (the chicken can be thawed or fresh) to crockpot.
Pour Salsa and water over chicken
Set Crockpot to Low for 4-5 hours, but can be left all day if doing this before work
When ready to eat, get all of your fixings for tacos ready and shred the chicken
Enjoy!

Sweet Potatoes and Pears

Recipe for: Sweet Potatoes and Pears
Serves: 4
From the Kitchen of: Janelle Pelkey

Preheat oven: 350
Cook Time: 20-30 minutes

Ingredients
4 cans (15oz each) cut sweet potatoes, drained
3 pears, peeled, quartered, and cored
1/3 cup brown sugar, packed
1/3 cup chopped pecans
3 tablespoons flour
3 tablespoons butter, melted


Instructions
Preheat oven to 350. In an 8 inch square baking dish, combine sweet potatoes and pears. In a small bowl, combine pecans, brown sugar, flour and butter to make a paste. Crumble mixture over potatoes and pears. Bake for 20 to 30 minutes.

Chicken Noodle Casserole (Crockpot)

Chicken Noodle Casserole
by: Taylore Coulombe

2 chicken breasts
2 cans cream of chicken
season w/ pepper and lawry's seasoning salt
Put all this in the crockpot on LOW all day

10 minutes before dinner time
Boil 2/3 bag of extra wide egg noodles
cut up chickin into bite size pieces
mix all together and serve

Here's the same recipe but a slightly different take from
Janelle Pelkey


Recipe for: Chicken Noodle Casserole
Serves: 4-6
From the Kitchen of: Janelle Pelkey

Ingredients
2 large chicken breasts
3 cans of cream of chicken soup
_ soup can of water
1 Tsp pepper
1Tsp Lawry’s Seasoning Salt
2/3 bag of thick egg noodles

Recipe instructions
Put chicken (frozen is fine), 3 cans soup, _ can of water, and spices in crockpot on med for 6-8 hours. Boil noodles right before serving. Shred chicken in crockpot. Add egg noodles to crokpot when cooked and serve.

~~~So yummy! Perfect for weeknight meals.

Baked Beans

Baked Beans
by: Lorie Hines

Serves 8-10
Preheat oven: 325
Cook Time: 2-3 hours

1 lg can pork and beans
3/4 cups br. sugar
3/4 cups molasses
1 sm. diced green pepper
1 sm diced onion
1 tbsp mustard
1/4 cup bacon drippings
1 sm. can tomato paste
salt and pepper to taste

1. Mix all together in a pre-sprayed casserole dish
2. Bake until thick and bubbly brown (watch that it doesn't boil over...if it looks like it's going to, turn oven down a bit)

Mexican Wedding Cakes

Mexican Wedding Cakes
by: Sarah Frenzel

Preheat oven: 350
Makes: 2-3 dozen
Cook Time: 20 minutes

1 cup butter
1 3/4 cups flour
1/2 cup finely chopped pecans
1/2 tsp vanilla
1/2 cup powdered sugar

1. Cream butter and sugar, work in vanilla, flour and nuts.
2. Shape into 1 inch balls
3. Bake 20 minutes
4. Let cool no longer than 1 minute and roll each ball in powdered sugar

(you can also put choc. kisses in the center if you want)

Peanut Butter Blossoms

Peanut Butter Blossoms
by: Sarah Frenzel

Preheat Oven: 375
Makes 30-35 cookies
Cook Time: 10-12 minutes

1 3/4 cups flour
1/2 cup sugar
1/2 cup firmly packed br. sugar
1 tsp salt
1/2 cup shortening
1/2 cup peanut butter
2 tbls milk
1 tsp vanilla
1 egg

extra sugar and 48 choc. kisses

1. Lightly spoon flour into measuring cup; level off
2. In lg. bowl, combine flour, sugars, baking soda, salt, shortening, peanut butter, milk, vanilla, and egg at a low speed until a stiff dough forms.
3. Shape into 1-inch balls; roll completely in sugar.
4. Place 2 inches apart on ungreased cookie sheets.
5. Bake 10-12 minutes or until golden brown
6. Immediately top with choc. kiss

Chocolate Mint Snaps

Chocolate Mint Snaps
by: Sarah Frenzel

Preheat Oven: 350
Makes 8-10 dozen
Cook time: 10 minutes
Cookie:

4 squares (1oz each) unsweetened chocolate
4 cups all-purpose flour
2 tsp baking soda
1/2 tsp salt
1 1/4 cups solid veg. shortening
2 cups sugar
2 eggs
1/3 cup corn syrup
2.5 tbls water
2 tsp peppermint extract
1 tsp vanilla

Topping:

1/2 cup sugar
1/2 cup crushed peppermint

1. Melt Chocolatein top of double boiler over simmering water (I just put a glass bowl over a pot with a little bit of boiling water); stir until smooth. cool
2. Beat the shortening and sugar in bowl until light and fluffy. Beat in the chocolate, then eggs, corn syrup, water, peppermint extract, and vanilla. Stir in flour, Soda, and Salt
3. Topping: mix sugar and peppermint in a small bowl
4. Shape dough into 1-inch balls. Dip one side into topping; place candy side up on cookie sheet (ungreased)
5. Bake in oven at 350 for 9-10 minutes. cool on sheets for 1-2 minutes before transferring to cooling rack.
6. Cool completely

Creamy Enchiladas

Creamy Enchiladas
by: Stephanie Olsen

serves: 12
preheat oven: 350
prep time: 15 minutes
cook time: 45 minutes
items you'll need: pan, 2 casserole dishes, non-stick cooking spray

2-4 chicken breasts, cooked and shredded
2 doz flour tortillas
4 cans of cream of chicken soup
2 cups sour cream
1 large can of ortega diced chili's
Jack and Cheddar Cheese freshly grated

1. In a pan, heat and mix soup, sour cream, and chili's
2. Fill each tortilla with chicken, a spoon of sauce, and grated cheese
3. Roll and line up in greased baking dish(es)
4. Drizzle with remaining sauce and cheese
5. Bake for about 45 minutes

Artichoke Heart Dip

Artichoke Heart Dip
by: Sallie Flanagin

serves: 6-8
preheat oven: 350
prep time: 5 minutes
cook time: 35 minutes
items you'll need: casserole dish, non-stick cooking spray, medium bowl

1 cup Best Foods Mayo
1 cup freshly grated parmesan cheese
1 can (4 oz) diced green chili's
1 can (4.5 oz) drained, unmarinated artichoke hearts, diced

1. Combine all ingredients in bowl
2. Pour into greased casserole dish
3. Bake uncovered until puffed and brown (about 35 minutes)

Nutty Buddies

Nutty Buddies
by: Sarah Frenzel
http://www.sarahfrenzel.com/

serves: 12
prep time: 10-15 minutes
drying time: 1-2 hours
items you'll need: wax paper, glass bowl and pot (or double boiler), big bowl, spatula, large plastic bags

12oz. chocolate chips
1 1/2 c. creamy Peanut butter
1/2c. margarine or butter
9 c. crispex cereal
1/2 lb. bag powdered sugar

1. In saucepan melt PB, choc. and butter together
2. Pour over cereal and stir gently
3. spread out on wax paper to dry
4. Put in plastic bag, pour powdered sugar in and shake
to coat.

Baked Beans

Baked Beans
by: Julia Jezowski

serves: 15
preheat oven: 350
prep time: 10 minutes
cook time: 30 minutes
items you'll need: skillet, casserole dish (big one), big bowl

1 cup chopped onion
1 lb. bacon, chopped and fried
2 cans (27 oz) each Kidney beans drained
2 cans (27 oz) each pinto beans drained
1 can B & M baked beans (3 1/2 lbs.)
2 1/2 cups of brown sugar
22 oz. catsup
8 tsp. Worcestershire sauce
1 1/2 lb cheddar cheese cubed
grated parmesan cheese (optional)

1. Brown onion and bacon together
2. Combine with other ingredients
3. Pour into greased casserole dish
4. Bake for 30 minutes
5. Sprinkle with parmesan.

Dump Cake Cobbler

Dump Cake Cobbler
by: Karen Barth

serves: 12-16
preheat oven: 350
prep time: 5 minutes
cook time: 55-65 minutes
items you'll need: 9 x 13 casserole dish


1 (21 oz) can cherry pie filling
1 (16-20 oz) can crushed pineapple with juice
1 (18 1/4 oz) box of yellow cake mix
1/2 cup chopped unsalted nuts
1/2 cup (1 stick) butter~melted

1. Pour cherry pie filling into casserole dish
2. Pour pineapple over the top....DO NOT STIR
3. Sprinkle cake mix evenly over the top
4. Sprinkle on the nuts
5. Drizzle evenly with melted butter
6. Pop in the oven

Scotch Shortbread

Scotch Shortbread
by: Mrs. Kott

makes: about 4 dozen (depending on size of cookie cutter)
preheat oven: 350
prep time: 20 minutes
cook time: 15-20 minutes
items you'll need: cookie cutters, flat counter space, large bowl, food coloring (if you want to color your frosting), rolling pin, cookie sheets


1 1/2 cups butter, softened
1/2 cup sugar
4 cups flour
Betty Crocker Creamy White Frosting

1. Mix butter and sugar until well blended
2. Add flour 1/2 cup at a time
3. Mix until dough forms a ball
4. If dough is crumbly, add 1-2 tbsp of butter
5. Roll dough 1/2 inch thick on lightly floured surface
6. Cut into shapes
7. Place on ungreased cookie sheets
8. Bake for 15-20 minutes...you don't want them to get brown on the bottom
9. Let cool completely and frost

Teriyaki Chicken

Teriyaki Chicken
by: Mrs. Abel

serves: 4
preheat oven: 350
prep time: 10 minutes
cook time: 20-30 minutes
items you'll need: pot, whisk, basting brush, foil, oven dish

1 tbsp corn starch
1 tbsp water
1/2 cup sugar
1/2 cup lite soy sauce
1 clove of garlic (minced)
1/2 tsp ground ginger
1/4 cup vinegar
1/4 tsp pepper

1. In pan stir together cornstarch and water
2. Add the rest of the ingredients
3. Stir constantly over med heat
4. Heat until thick (be patient)
5. Put chicken in oven dish and cover with sauce (I recommend marinating it a couple of hours, but it's not necessary)
6. Cover with foil and put in oven
7. Flip chicken everye 10 minutes and brush more sauce on each time