Orange Rolls

Orange Rolls-Taryn LaytonPut in blender:
2 ½ c warm water
1 stick butter or margarine
½ c sugar
2 tsp salt
2 eggs

Turn on blender for 60-90 seconds. Add 4 ½ tsp. yeast and blend again. Pour over 7 cups of flour (add more flour if still really sticky). Mix, cover and let rise 3-4 hours. Divide in half and roll out into 2 rectangles. Each rectangle requires a recipe of orange filling, so double orange filling if you are making both batches at once.

Orange filling: 1 stick butter, 1 c sugar and zest of 1 large orange- stir together on stove until butter and sugar melted.

Spread orange filling evently over rectangle of dough. Roll the dough and once a tube is formed, cut into 1" pieces. Put in greased 9x13" pan. Cover and let raise 1 hour.

Cook at 375 for about 15-18 minutes until lightly brown on top. Enjoy!

Optional: make a glaze from juice of orange you zested and powdered sugar to desired consistency and drizzle on top :)

Easy No-Knead Bread

Easy No-Knead Bread-Amanda Frost

Ingredients

3 cups lukewarm water
1 1/2 tablespoons granulated yeast
1 1/2 tablespoons Morton’s Kosher Salt
6 1/2 cups (2-pounds) unbleached all-purpose flour

Mixing the dough:
In a 5 or 6 quart bowl (preferrably one that has a lid) dump in the water and add the yeast and salt. Because we are mixing in the flour so quickly it doesn’t matter that the salt and yeast are thrown in together.

Dump in the flour all at once and stir with a long handled wooden spoon. Stir it until all of the flour is incorporated into the dough (will be a very wet/tacky).

Put the lid on the container, but do not snap it shut. You want the gases from the yeast to escape. (If the bowl doesn't have a lid, cover with plastic wrap and poke a little hole in the wrap).

Allow the dough to sit at room temperature for about 2 hours to rise. Don't punch down the dough.

The dough will be flat on the top and some of the bubbles may even appear to be popping. The dough can be used right after the initial 2 hour rise, or you can throw it in the refrigerator for up to two weeks.

When ready to bake...

Dust the surface of the dough with a little flour, just enough to prevent it from sticking to your hands when you reach in to pull a piece out.
Divide dough in half and form each half into a ball. Place each ball on a sheet of parchment paper (or directly on separate greased, cornmeal-ed pans if you are lazy like me).

Allow to rest for at least 40 minutes, (although letting it go 60 or even 90 minutes will give you a more open hole structure in the interior of the loaf. This may also improve the look of your loaf and prevent it from splitting on the bottom). The loaf will not rise much during the rest.

Preheat the oven to 450 degrees. Cut the loaf with 1/4-inch slashes using a serrated knife.

Slide the loaf into the oven (or onto a preheated baking stone, if that's your thing) and put in a metal pan with 1"-2" of water inside on the lowest rack. Bake the bread for 30-35 minutes or until a deep brown color.

If you used parchment paper you will want to remove it after about 20-25 minutes to crisp up the bottom crust. Continue baking the loaf directly on the stone or pan for the last 5-10 minutes.
Allow the loaf to cool on a rack until it is room temperature. If you cut into a loaf before it is cooled you will have a tough crust and a gummy interior. It is hard to wait, but you will be happy you did!

Spicy Tuscan Soup

Spicy Tuscan Soup-Lyndsey Skanchy

Ingredients

1 pound Spicy Breakfast Sausage
1 whole Medium Red Onion, Diced
4 slices Bacon, Diced
3 cloves Garlic, Minced
3 whole Medium Potatoes
1 quart Warm Water
3 cubes Chicken Bouillon
¼ bunches Kale, Roughly Chopped
½ cups Heavy Cream
Salt And Pepper, to taste

Crumble sausage into a Dutch oven and heat over medium-high heat until cooked through. Drain and set the sausage aside.
Chop onions and dice bacon; add to the Dutch oven. Reduce heat to medium and cook until onions are clear. Add minced garlic and cook for 1 minute.
Slice potatoes in half lengthwise and cut into 1/4″ slices. Add warm water, bouillon cubes and potatoes to the Dutch oven and simmer for 15 to 20 minutes until potatoes are almost done.

Add remaining ingredients as well as the sausage and simmer for 5 more minutes. Let cool and serve with warm garlic breadsticks.

Chicken, Escarole, and Rice soup

CHICKEN , ESCAROLE & RICE SOUP-Jan Hatch2 tbsp olive oil
1 onion, chopped
1 clove garlic, finely chopped
1 head escarole, trimmed, washed and thinly sliced (About 10 cups) ***
3 14-oz. cans chicken broth
½ cup long-grain rice
¾ lb. boneless skinless chicken breasts, cut into small cubes
1 16-oz. can diced tomatoes
black pepper to taste
Parmesan cheese

In a large soup to heat oil over medium-high heat. Add onions and garlic, sauté’ until just beginning to color about 3 minutes. Add escarole and 1 can of broth. Bring to a boil, reduce heat to low, cover and simmer for 10 minutes. Uncover the to, add the remaining 2 cans of broth and return to a simmer. Add rice and simmer for 15 minutes. Add chicken and tomatoes, return to a simmer and cook for 5 minutes more or until the rice is tender and the chicken is no longer pink in the center. Season with pepper. Sprinkle parmesan cheese on top of each bowl of soup.

Makes 10 cups

255 calories per serving; 24 g protein, 8 g. fat, 22 g. carbohydrate; 1061 mg. sodium, 37 mg. cholesterol.

**** Escarole is a leafy green vegetable found near the Romaine Lettuce or Spinach. You can also substitute fresh or frozen spinach for the Escarole.

Outback Steakhouse Honey Wheat Bushman Bread

Outback Steakhouse Honey Wheat Bushman Bread-Jan Hatch
DOUGH:
1 ¼ cups warm water
2 tsp. granulated sugar
2 ¼ tsp. (1 pkg) yeast
2 cups bread flour
1 ¾ cups whole wheat flour
1 tbsp. cocoa
1 tsp. salt
2 tbsp. butter, softened
¼ cup honey
2 tbsp. molasses

COLORING:
1 ¼ tsp. red
1 tsp. yellow
1 tsp. Blue

Cornmeal for dusting

Mix sugar with warm water, then dissolve the yeast in the solution

Mix the flours, cocoa and salt in a large bowl. Mix butter into the dry mixture with your hands. Make an impression in the middle of the dry mixture. Add the honey and molasses into the well. Mix the food coloring with the yeast solution, then pour the solution into the well. Stir from the middle bringing the dry mixture into the wet stuff, slowly at first, then quickly as you incorporate all the ingredients. You will eventually have to use your hands to combing everything. Knead the dough for 10 minutes on a lightly floured surface, then roll the dough into a ball and lace in a covered bowl in a warm place for 1 to 1 ½ hours or until it has doubled in size.

When the dough has doubled, separate it into 4 even portions. Roll each dough portion into a log that is 6 inches long and 2 inches wide. Pour cornmeal onto the rolling surface. Moisten your hands then rub water onto each dough log and roll it in the cornmeal. Arrange the rolled dough on a baking sheet and cover with plastic wrap. Set the dough in a warm spot to rise for another hour or so until the loaves have doubled in size.

Preheat the oven to 350 degrees. Uncover the dough and bake for 35-40 minutes.

Refrigerator Rolls

Refrigerator Rolls- Lyndsay Hunsaker

2 T. Yeast

1/2 cup warm water

2 tsp. sugar

Cream together:

3/4 cup sugar

3 tsp. salt

1 cup shortening

1 cup boiling water

Add yeast. Mix 4 beaten eggs, 8 cups flour alternating with 1 cup cold water (so just 1 cup total, about 1/8 cup at at time). Batter will be sticky.

Chill for at least 5 hours (can do it overnight)

Punch down dough...keep flour close at hand. Pinch off a piece and roll into a snake, use flour if too sticky, then tie in a knot. Place a shortening greased pan. Let rise again to double size.

Bake 425 for approx. 8 minutes...I think mine got done at about 6ish? Just watch them carefully so you don't overbake. Immediately after taking them out of the oven, brush with butter ( I usually just take off the end of the wrapper on a stick of butter and run it over the top of the rolls)
If you don't want to bake all of them at once, you can put dough back in the fridge

English muffin bread

English Muffin Bread-Erica Langdorf

Proof 1 1/2 tablespoons of active dry yeast in a mixing bowl with 1/2 cup very warm water and 1 1/2 tablespoons of sugar. Let the mixture bubble and foam before starting the recipe (about 10 minutes). If you are using instant yeast, there is no reason to proof the yeast before adding it to the other ingredients.

Makes 2 loaves of bread

Mix with a stand mixer, adding to the yeast mixture (made above)

2 1/4 cup very warm water

1 tablespoon salt

Add 5 3/4 cups of all-purpose flour, first adding half, mixing well, then adding the other half (I mixed with my dough hook for about 5 minutes).

The dough will be very sticky, don't be alarmed!

Cover the bowl and let the dough rise in a warm place until doubled (about 40 minutes).

Stir down the dough with a wooden spoon.

Grease 2 loaf pans generously with cooking spray. Divide the dough between the pans, filling them about half way. Cover with lightly greased plastic wrap and let the bread rise until doubled (another 30 to 40 minutes). It will look puffy and bubbly.

Bake at 350 degrees for 25 - 28 minutes until lightly golden brown on top and baked through. Remove from oven and turn the bread out on a cooling rack. Butter the tops while still warm.

This bread can be frozen and/or it lasts, coveredor bagged, at room temp for several days.

Pumpkin Chocolate Chip Cookies

Pumpkin Chocolate Chip Cookies-Amanda Frost

1 box spice cake mix

1 15 oz. can pumpkin puree (not pumpkin pie filling)

Chocolate chips, raisins, nuts...basically whatever you feel like adding. I always go with chocolate chips and just sprinkle in a bunch.

3-4 TB water

Mix cake mix, pumpkin puree, and water together. Fold in chocolate chips. Spoon onto cookie sheet (can be close to each other because they don't really spread) and bake at 350 degrees for 15ish minutes.

Creamy Mac N Cheese

Creamy Mac N Cheese-Taryn Layton Ingredients:

2 c. macaroni

2 T. butter

2 T. flour

2 c milk

¼ lb. Grated Cheese (I use grated cheddar and chunks of Velveeta)

1tsp. Salt

dash pepper

Boil macaroni in 2 qts. Water. Drain. Melt butter in a saucepan and add flour. Stir well. Add milk and stir to thicken over med. Heat. Take off heat and addsalt and pepper. Layer macaroni and cheese in a 2 qt. Casserole dish. Pour white sauce over the top. Bake in microwave for about 5 minutes (or until cheese is all melted).

Mexican Chicken

Mexican Chicken-Jan Hatch

1 can cream chicken soup

1 small bottle salsa

1 small pkg. grated cheddar cheese

Cooked, shredded chicken (apx. 3-4 chicken breasts)

Mix together. Put into baking pan. Bake at 350 for 30 min. Serve over taco chips with lettuce and sour cream if desired.

Caramel Toffee Fruit Dip

Caramel Toffee Fruit Dip (Halloween Edition)- Lyndsay Hunsaker

1 8-oz. package cream cheese (you can use light cream cheese)
3/4 c. brown sugar
1 1/2 tsp. vanilla (you can add more to taste)
Toffee bits (look by the chocolate chips and try and find the chocolate covered ones if you can! Your dip won’t be pretty, but it will sure taste good!)
1 tsp. cinnamon
1/8 tsp. (about a pinch) nutmeg

Mix together! Hollow out a small pumpkin and put dip inside. Serve with fruit or cinnamon sugar chips. (Goes really well with tart Granny Smith Apples)

Cinnamon Sugar Chips

6" Flour Tortillas

Melted Butter

Cinnamon Sugar mixture

Preheat oven to 350. Brush tortillas with melted butter and sprinkle on the cinnamon sugar. Cut into triangles with a pizza cutter or use festive cookie cutters. Bake at 350 for 10-12 minutes. (The ends will start to turn up)

Pumpkin bars

Pumpkin Bars-Bryn Thompson

Ingredients:
6 eggs
3 cups sugar
1 29 oz. can of pumpkin
1 1/2 cup vegetable oil
1 1/2 tsp. vanilla
1 1/2 tsp. salt
2 tsp. baking soda
1 Tbsp. cinnamon
Mix well and pour into ungreased cookie sheet. bake at 350 for 30
min. Top with cream cheese frosting when cool.

Cream cheese frosting:

1 8oz pkg. cream cheese (softened)
1 stick super soft butter
1 tsp. vanilla
Mix and pour over 1 pound powdered sugar

Chicken Corn Chowder

Chicken Corn Chowder-Angela Hermes

Bacon 4 slices

Onion chopped

Celery chopped

Carrots grated

Potatoes 3 medium

Frozen corn 16 oz

2-3 cooked chopped/cubed chicken breasts

Milk or cream or half & half 1 cup

flour

Cheese

Brown 4 strips of bacon in a large soup pot. Remove bacon, but leave drippings. Add chopped onion, celery and carrots (about 1/4 to 1/2 cup each, your choice mix and match) to bacon drippings. Saute veggies until they start to soften. Add 3 medium diced potatoes and 16 oz of frozen corn, salt and pepper to taste. Cover with 1 small can of chicken stock and let simmer until potatoes are soft. Combine 1 cup of milk with 1/4 cup of flour and shake or whisk to get lumps out. Add to soup. Add 2 more cups of milk and 8oz of your favorite cheese. We always use American or velveeta because it melts so nicely. Slowly bring back up to temperature allowing the cheese to melt, crumble the cooked bacon on top and serve.

You can substitute the milk for cream or half and half, you would just leave some or all of the flour out because cream will thicken without it. I use 2% milk to make it a fairly healthy soup, but I wouldn't go to skim or fat free. If you like you can add 2-3 cooked cubed chicken breasts.

Cottage Dill Bread

Cottage Dill Bread-Angela Hermes

I make these in my breadmaker
Ingredients

2/3 cup warm water (110 degrees F/45 degrees C)

2/3 cup cottage cheese

2 tablespoons margarine

3 cups bread flour

1 tablespoon white sugar

1 tablespoon dry milk powder

1 tablespoon dried minced onion

1 tablespoon dill seed

1 teaspoon salt

1 1/2 tablespoons active dry yeast

Cottage Cheese Bread

Ingredients

1/2 cup water

1 cup cottage cheese

2 tablespoons margarine

1 egg

1 tablespoon white sugar

1/4 teaspoon baking soda

1 teaspoon salt

3 cups bread flour

2 1/2 teaspoons active dry yeast

Mini Baked Ham Sandwiches

Mini Baked Ham Sandwiches/Party Sandwiches- Angela Hermes

Ingredients

1 (12 pack) of King's Hawaiian Original Rolls

1 lb. deli ham, shaved

1 lb. Swiss cheese, thinly sliced

1 1/2 sticks butter

1 1/2 tbsp. Dijon mustard

1 1/2 tsp. Worchester sauce

1 1/2 tsp. minced onion (dried)

Preparations

Melt butter and mix in mustard, sauce and onion.

Cut the entire pack of rolls in half, horizontally (keeping all top and bottom halves separately in tact).

In a 9x13 pan, place bottom half of rolls and cover with ham and cheese.

Cover ham and cheese stacks with top half of rolls.

Drizzle butter mixture over top of rolls, making sure onion is evenly distributed.

Refrigerate overnight.

Bake at 350 degrees for 15-20 minutes and, once finished, separate for serving.

Redneck Caviar

Cherri Thompson’s Redneck Caviar (dip or salad)- Angela Hermes

Very colorful and festive and tastes yummy. I got this from a fellow Cub Scout mom so I kept the recipe in her name.

Mix together:

Celery

Red Onion

1 can White Corn (Shoe peg corn preferred) – Drain

1 can Black Beans – Drain and rinse

1 can Black-eyed Peas – Drain and rinse

Jalapeño’s – Chopped

1 jar Chopped Pimentos

(The items that don’t have a quantity by them just use your judgment on how much you want. I tried to make everything look like there were equal amounts)

On the stove mix:

1 cup sugar

1 cup Olive oil

½ cup Apple Cider Vinegar

-bring to a boil and cook until sugar dissolves, cool so it's not quite so hot before pouring over the veggies.

-Then mix sauce and above ingredients together and set in refrigerator overnight. Right before serving drain through colander (DO NOT RINSE). Serve with Frito Scoops.

Chicken Salad

Chicken Salad- Erica Langdorf

Dressing -
1/2 cup mayo
1/2 cup sour cream
3 tsp lemon juice
2 tsp dijon mustard
1/3 cup sugar

Dice 3 or more cooked chicken breasts, along with grapes or apples, or both...mix with dressing.

Tortellini Salad

Tortellini Salad- Erica Langdorf

Dressing - Mix 1 cup mayo, 1/2 cup sugar and 2 tbsp vinegar...let sit for 1 hour

Salad- Cook 1 bag cheese tortellini per directions

Dice veggies of your choice (I used carrots, green peppers, peas and tomatoes)

Toss with pasta and sauce, and add i pkg of feta cheese

Strawberry Spinach Salad

Strawberry Spinach Salad- Amanda Frost

Mix together in food processor or blender:
¼ cup white vinegar
½ cup oil
½ cup sugar
2 tablespoons poppyseeds
1½ teaspoon minced onion
1¼ teaspoon Worcestershire sauce
¼ teaspoon paprika

Open and wash a bag of baby spinach. Add sliced strawberries and candied almonds. Right before serving, pour dressing on top and mix well.

Green Chili Artichoke Dip

Green Chili Artichoke Dip- Mallory Johnson

1 package (8 ounce) cream cheese- room temperature works best
3/4 cup mayonnaise
1/2 cup grated Parmesan cheese
3/4 small can of diced green chili
2 cups shredded part-skim mozzarella cheese
Freshly ground black pepper
1/2 small can of diced Jalapeno (optional)
2 cans marinated artichoke hearts. (5 hears or so per can)

Drain artichoke, (I squeeze the hearts to get rid of the excess water.) Chop and set aside. Take cream cheese, mayo, motz & parm cheeses, combine in med bowl. Once completely mixed, add artichoke, green chili, Jalapeno and salt and pepper. Remember Jalepeno- the more you add the spicier it will be. Bake at 350 covered in foil for 20-25, take foil off and bake for another 15 or until golden on top.

Artichoke dip

Artichoke dip- Lynmarie Welch
1 14-16 oz can of artichoke hearts

2 c grated mozzarella cheese

1 c mayonaise

1 small can chopped green chilis

1/4 tsp garlic powder

Mix the ingredients together and bake at 350 for 25 minutes.

Hot Crab Dip

Hot Crab Dip-Lyndsay Hunsaker

2 8-oz packages cream cheese (light is fine)

1 c. mayo (light is fine but no miracle whip)

1 c. shredded parmesan cheese

1 ½ - 2 c. (about 8-12 oz) shredded crab (fresh, canned, or imitation)

1 T lemon juice

5-6 cloves garlic, minced

½ c. chopped green onions.

1 T. mild coarse-grain mustard

¼ tsp. cayenne pepper (optional)

Preheat oven to 350. Combine shredded crab and lemon juice in a large bowl and then add the remaining ingredients. Mix well and spread in a 9” pie plate or a medium baking dish. Bake for 20-25 minutes or until the top is golden brown and bubbly. Serve with sliced sourdough bread or tortilla chips.

Pumpkin Cookie Dip

Pumpkin Cookie Dip- Bryn Thomspon
1 (8oz) pkg. cream cheese softened
2 (7oz) jars marshmallow creme
1 (15oz) can solid-packed pumpkin
1 tsp. cinnamon
1 tsp. grated orange peel

Serve with: gingersnaps, vanilla wafers, or apples

In mixing bowl beat the cream cheese and marshmallow creme until
smooth. Stir in the pumpkin, cinnamon and orange peel. Store in
refrigerator. Makes 4 cups.


Amazing Molasses Cookies- Erin Bylund
1/2 c. butter + 1/4c. shortning
1 c. sugar
1/4 c. molasses
1 egg
2-21/2 c. flour
2 tsp. soda
1 tsp. cinnamon
1/2 tsp. cloves
1/2 tsp. ginger
1/2 tsp salt

Cream butter and sugar. Beat in molasses and egg until fluffy. Stir in
dry ingredients. Chill. Bake in lined pan @325 for 10-12 minutes.
(When I made them for taste night I left out the cloves and added
another tsp. of cinnamon...mostly because I was out of cloves and I
love cinnamon...then I rolled them into tiny balls and rolled them in
sugar before baking. Since they were smaller they baked for less time)

Dreamy Orange Fruit Dip

Dreamy Orange Fruit Dip- Elaina Poulsen
1 8 oz container whipped topping
1 small package instant vanilla pudding mix
1 6 oz container of frozen (concentrated) orange juice

Fruit for dipping (strawberries, mango, grapes, pineapple, etc)

Mix the first three ingredients together. Add a little water to thin out to desired consistency, if needed. Serve with cut up fruit.
(*Instead of using frozen OJ, you could just use about 6 oz of orange juice).

Bean and Corn Ranch Dip

Bean and Corn Ranch Dip- Taryn Layton
1 can drained white corn
1 can drained black beans
1 pkg grape tomatoes diced
1 avocado diced
1 bunch green onions
1/2 packet taco seasoning
Hidden Valley Spicy ranch-to desired taste and consistency

Mix all ingredients together, refrigerate, and serve with Fritos.

White Bean and Roasted Red Pepper Dip

White Bean and Roasted Red Pepper Dip-Amanda Frost

1 15-ounce can of white cannelini or navy beans
1 small jar roasted red peppers, or about 1 cup, drained
3 ounces cream cheese, softened
1 clove garlic, minced
Juice from half a lemon
Salt and pepper to taste

Puree everything in a food processor until smooth. Eat with pita chips or crackers (or a spoon, if that's your thing...)

Kitty's Dip

Kitty's dip- Erica Langdorf

1 tbsp. beaumonde

1 tbsp. minced onion

1 tbsp. parsley

1 tsp. dill weed

2/3 cup mayo

2/3 cup sour cream

Mix and chill. Great with potato chips and veggies.

Party popcorn mix

Green Party Popcorn Mix- Mallory Johnson

7 cups popped popcorn
1 cup pretzels
1 bag white chips for melting (or you can use colored candy melts)
1 Bag semi-sweet chocolate chips
1/2 cup honey roasted peanuts
1/2 cup green M&M's (I obviously bought a bag and picked out the green ones)
Decorating sprinkles
Food coloring (I used wilton coloring)
*You can change this recipe to whatever color you need.

To start, I melted my white chocolate in my wilton chocolate melter and dipped half of the pretzel in, place on a cookie sheet lined with parchment paper and sprinkle with colored sugar. I put some sugar down before so both side would have sprinkles.

Next pop your popcorn, however you do it. Some people color their popcorn, I chose not to. I used about 6 cups.

Once your popcorn has been popped, spread it on a baking sheet lined with parchment paper, spread you m&m's and honey roasted peanuts.

I had white chocolate still in my metler so I used half of what was left and drizzled it over the mix with a spoon (if you add a tiny bit of oil it makes the chocolate a bit easier to drizzle and super glossy). With the remainder of the white chocolate I added some of the wilton green coloring, mixed it together and drizzled that over the mix. While the chocolate was still wet I sprinkled with the white nonpareils. Next I melted my semi sweet chocolate, added the tiny bit of oil and drizzled it, while that was still wet I sprinkled it with the green sugar, then added the pretzels.

Asparagus Guacamole

Asparagus Guacamole- Elaina Poulsen1 pound fresh asparagus, trimmed and cut into 1-inch pieces

1/3 cup chopped onion

1 garlic clove

1/3 cup chopped seeded tomato

2 Tablespoons reduced-fat mayonnaise

1 Tablespoon lemon juice

2 tsp salt

3/4 tsp minced fresh cilantro or parsley

1/4 tsp chili powder

6 drops hot pepper sauce

Assorted raw vegetables and baked tortilla chips

Place 2 in. of water and asparagus in a saucepan; bring to a boil. Reduce heat; cover and simmer for 5 minutes or until tender. Drain; place asparagus in a blender or food processor. Add onion and garlic; cover and process until smooth. In a bowl, combine tomato, mayonnaise, lemon juice, salt, cilantro, chili powder and hot pepper sauce. Stir in the asparagus mixture until blended. Serve with vegetables and chips. Refrigerate leftovers; stir before serving. Makes 2 cups.

Buffalo Chicken Nachos

Buffalo Chicken Nachos- Taryn Layton
Food Network Magazine
8 cups Ranch flavored tortilla chips (I used Cool Ranch Doritos)
4 cups cooked chicken shredded
1 1/2 cups Frank's Buffalo Wing sauce
water
3 cups shredded cheddar cheese
4 ounces blue cheese crumbles
1 cup chopped celery

Note: All these measurements are approximate. As with any nachos, adjust ingredients to your personal preference.

Preheat oven to 450 degrees. Spread tortilla chips on a rimmed baking sheet or in a shallow dish.

Bring wing sauce and 1/2 cup water to a simmer. Add shredded cooked chicken; heat through. Strain the chicken (reserving the sauce) and spread over ranch-flavored tortilla chips. Top with shredded cheddar.

Bake in the upper third portion of the oven until cheese is melted for about 5-7 minutes. After nachos are baked top with blue cheese, chopped celery and the reserved wing sauce.

Artichoke-Olive Crostini

Artichoke-Olive Crostini- Christina Dubravac
from SmittenKitchen.com

1 garlic clove, peeled and smashed
1 cup large green pitted olives
1 tablespoon capers, rinsed and drained
1 15-ounce can of artichoke hearts, drained
1/4 cup extra-virgin olive oil
8 large slices of crusty bread

1. Preheat the oven to 400°F. In a food processor, process the garlic, olives, capers, artichoke hearts and olive oil to a coarse paste.

2. Toast the bread on the oven rack for 6 minutes, or until crisp and browned. Spread the olive paste thickly over the toasts and serve.

Grasshopper Brownies

Grasshopper Brownies-Bryn Thompson
3 cubes butter, softened
3 cups sugar
3 tsp vanilla
6 eggs
3/4 c cocoa
2 1/4 c flour
Mix and bake at 350 for 30 minutes in a greased and floured pan

Mint frosting:
3 cups powdered sugar
1/4 cup butter, softened
1/3 cup milk
1/2 tsp peppermint extract
GREEN :) food coloring
dash of salt

Fudge Frosting:
1 cube butter
3 1/2 Tbs. cocoa
1/3 cup milk
1 tsp vanilla powdered sugar
Bring butter, cocoal, and milk to a boil. Remove from heat and add
remaining ingredients

Caramel apple salad

Caramel Apple Salad- Lyndsay Hunsaker

20 or so Mini Snickers Bars
4-5 Green Apples
1 Cup of Milk
1 Large Package of Vanilla INSTANT Pudding Mix
1 (16 oz.) container of Cool Whip

Mix milk, pudding mix, and Cool Whip; set aside, chop apples and add to
mixture. Chop Snickers into bite size pieces. Add to pudding mixture.
Refrigerate until ready to serve.

*You don't have to peel the apples, I think the green kind of gives the salad
some color. I also put a little green food coloring into the mixture before I put
the apples in because when it is all finished it kind of looks like potato salad.
Also, make sure you get instant pudding otherwise it won’t turn out very well.

Important: This is best for a large group because it only keeps for a few days.

Green salsa

Green Salsa Recipe- Lyndsey Skanchy

Ingredients

• 8 tomatillos, husked
• 3 shallots
• 2 cloves garlic, peeled
• 1 (4 ounce) can chopped green chile peppers
• 1/4 cup chopped fresh cilantro
• 1 fresh jalapeno pepper, seeded
• salt to taste

Directions: In a food processor, place tomatillos, shallots, garlic, green chile peppers, cilantro, jalapeno pepper and salt. Using the pulse setting, coarsely chop. Cover and chill in the refrigerator until serving.

Pistachio cookies

Pistachio Cookies- Amanda Frost

1/2 C powdered sugar
1/2 C margarine, softened
1/2 C veg. oil
1 tsp almond extract
3-4 drops green food coloring
3 3/8 size pistachio instant pudding (l small box)
2 C flour
1/2 tsp baking soda
1/2 tsp cream of tartar
1/8 tsp salt
1/2 C chopped nuts (pecan or walnut)
2 eggs
granulated sugar to roll

In large bowl, combine powdered sugar, margarine, oil, almond extract, food coloring, eggs and pudding mix.
Mix well. Lightly spoon flour into measuring cup, level off. Combine flour, baking soda, salt, tartar in a bowl and mix together. Then add the flour mixture to the green mixture. Stir in nuts. Chill the batter for 2 hours or so. Spoon out mixture with a teaspoon and roll in sugar and place on the cookie sheet. Bake at 375 for 8 to 10 minutes.

Broccoli and Purple Grape Salad with Bacon

Broccoli/ Purple Grapes Salad with bacon-Neisa Wulfenstein

Mix well: 1 cup of mayonnaise/1 Tbsp Vinegar and 1/4 cup sugar

Add to Broccoli and Grapes

Then add

Bacon already cooked in tiny pieces

Shredded cheese

Super easy!

Cranberry Spinach Salad

Cranberry Spinach Salad - Evelyn Thomas

Ingredients

• 1 tablespoon butter
• 3/4 cup almonds, blanched and slivered
• 1 pound spinach, rinsed and torn into bite-size pieces
• 1 cup dried cranberries
• 2 tablespoons toasted sesame seeds
• 1 tablespoon poppy seeds
• 1/2 cup white sugar
• 2 teaspoons minced onion
• 1/4 teaspoon paprika
• 1/4 cup white wine vinegar
• 1/4 cup cider vinegar
• 1/2 cup vegetable oil

Directions

1. In a medium saucepan, melt butter over medium heat. Cook and stir almonds in butter until lightly toasted. Remove from heat, and let cool.
2. In a large bowl, combine the spinach with the toasted almonds and cranberries.
3. In a medium bowl, whisk together the sesame seeds, poppy seeds, sugar, onion, paprika, white wine vinegar, cider vinegar, and vegetable oil. Toss with spinach just before serving.