Ziti

8 oz. ziti pasta, cooked and drained
1 jar spaghetti sauce
1 16oz. container cottage cheese
1 can tomato sauce
2 cups mozzarella cheese

Heat spagetti sauce and tomato sauce in a pan.  Add cooked noodles and mozzarella.  Warm on stove top until cheese in melted.

Recipe from Veronica Bentley

Picnic Brownies

1/2 cup cocoa
1 cup butter
2 cups sugar
2 tsp. vanilla
1 tsp. salt
4 eggs
1 3/4 cups flour
2/3 cup walnuts or 2/3 cup pecans or 2/3 cup almonds, chopped
1 cup chocolate chips

Preheat oen to 350 degrees.  Grease two 9-inch round pans.  Soften butter.  In a medium bowl, mix butter, cocoa, sugar, vanilla, and salt.  Blend well.  Add eggs one at a time, beating well afar each addition.  Add flour and mix well.
Divide batter equally into prepared pans.  Spread evenly and sprinkle top of each with chopped nuts and chocolate chips. Bake for 25 minutes (do not over bake).  Allow to cool completely before cutting.  Run a thin knife between pan and brownies and turn upside down.  You may need to shake hard to release brownies from pan.  Cut brownies into 8 pie-shaped pieces.  Makes 16 brownies.

Recipe from Kara Jones

Orange Salad

-Large Cool Whip
-Large Cottage Cheese
-2 Large Orange Jello
-1 Large Can Tidbit Pineapple
-2 Small Cans Mandarin Oranges

Mix together unfrozen cool whip and jello until smooth. Add cottage cheese and mix.  Add pineapple and mandarin oranges and lightly mix. Save a few mandarin oranges to decorate top if desired. Refrigerate over night or at least 8 hours. Enjoy!

Recipe from Shaylie Prigmore

Chili Cheese Dip

1 15oz. can chili
1 8oz. pkg. cream cheese
1 Bag tortilla chips

Unwrap to soften cream cheese in microwave (10 seconds on high).  In a separate bowl, heat chili.  Combine and mix the cream cheese and chili together util it becomes a smooth mixture.  Serve with chips or other munch foods.

Recipe from Kaitlyn Bown

Cake Mix Cookies

1 box cake mix

¼ cup

flour

½ cup oil

2 eggs

Mix cake mix, flour, oil and eggs together.  Divide into 1 inch balls.  Place on baking sheet and flatten slightly. Bake at 350 for 9-10 minutes on un-greased cookie sheet.

If desired:

Frost with:

1 cup powdered sugar

¼ cup softened butter

4 oz. cream cheese

or

Flatten balls and place a Reese’s or Rolo in the middle.  Cover all sides of candy and then place on cookie sheet.

Monkey Bread

3 cups flour

4 tsp. baking powder

1 tsp. salt

1/3 cup cold butter

1 ½ cup milk

½ cup cold butter

½ cup brown sugar

½ cup white sugar

1 tsp. cinnamon

6 Tbsp. butter, melted

Heat oven to 375.  Generously grease a nonstick fluted tube pan.  In a mixing bowl, stir together the flour, baking powder and salt.  With a table knife, cut the butter into small pieces.  Use your fingertips to pinch the butter into the flour mixture until the lumps of butter are about the size of peas.  Then stir I the milk.  Turn the dough onto a floured surface and knead it for about 5 seconds.  Pull off pieces of the dough and shape them into 2 ½ to 3 dozen golf ball-size pieces.  Mix the brown sugar, white sugar and cinnamon together in a small bowl.  One at a time, dip the dough balls into the melted butter, roll them in the sugar mixture and place them in the prepared pan.  Stack the balls on top of one another until the pan is full.  Bake for 20 -25 minutes or until toothpick comes out clean.  Set aside to cool for about 10 minutes.  Use a small spatula to gently loosen the bread from the sides of the pan.  Turn the monkey bread out of the pan onto a plate.  Pull pieces from it and enjoy!

Recipe from Charity Faddis

Danish Butter Almond Cake

1 ½ cup sugar

¾ cup melted butter

2 eggs

1 tsp. almond extract

1 ½ tsp. vanilla

¼ tsp. salt

1 ½ cup flour

Sliced almonds

Sugar 

Cream together sugar and butter.  Beat in eggs; add almond and vanilla flavoring.  Mix well then add salt and flour.  Spread batter on lightly greased pan.  Sprinkle almonds and sprinkle sugar on top.  Bake at 375 for 30-35 minutes.

Recipe from Alinnea Barker

Zucchini Crescent Pie

Zucchini Crescent Pie

4 cups thinly sliced zucchini

1 cup sliced onions

2 Tbsp. butter

2 Tbsp. parsley flakes

½ tsp. salt

½ tsp. pepper

¼ tsp. garlic powder

¼ tsp. basil leaves

¼ tsp. oregano leaves

2 egg, well beaten

2 cups shredded Mozzarella cheese

1 can refrigerated crescent rolls

1 tsp. prepared mustard

Heat oven to 375.  In a large skillet, sauté onions and zucchini in butter until tender, about 8 minutes.  Stir in seasonings.  In a large bowl, combine eggs and cheese; mix well.  Stir in cooked vegetable mixture.

Press dough into a lightly greased baking dish.  Firmly press perforations to seal.  Spread crust with mustard.  Pour egg-vegetable mixture over crescent rolls.  Bake for 20 minutes or until knife inserted near center comes out clean. 

Rebecca Berret

Wedding Gaze