Amy England

Chicken Salad Croissant Sandwiches

Fruit Salad with Honey Yogurt Dressing

Candied Yams

Peppermint Bark

The Best Chicken Salad

1/2 cup pecan halves, toasted at 350 degrees

4 pack chunk chicken canned

2 cups chopped celery

2 cups sliced red grapes

1/2 cup sour cream

1 cup mayonnaise

 2 Tbsp. lemon juice

salt and pepper to taste

Rolls

Mix the pecans, chicken, celery and grapes together

Mix the sour cream, mayonnaise, and lemon juice together.

Combine together and mix well.

Serve on a croissant, a leaf of lettuce or on a cantaloupe wedge.

Fruit Salad with Honey Yogurt Dressing

1 cup plain low fat yogurt

Mixed fruit

Whisk together yogurt and honey in the bottom of a large bowl.  Stir in fruit and toss until combined.  Serve immediately or refrigerate for up to 3 days.

Candied Yams

5 or 6 large yams, baked, peeled, and cut into bite size pieces

Butter or margarine

Brown sugar

Finely chopped pecans

Salt and pepper

Arrange of layer of yams in a baking dish.  Top with liberal pats of butter and sprinkle liberally with brown sugar.  Top off with pecans and salt and pepper to taste.

Continue layering yams, butter, brown sugar, pecans and salt and pepper, ending with a butter and brown sugar layer.  

Bake in a 350 degree oven for 30 minutes, or until the butter is melted and the pecans are toasted.

Peppermint Bark

1 package milk chocolate chips

1 package white chocolate chips

candy canes, crushed

Melt the chocolate in separate bowls in the microwave until the chips are soft.  Stir until smooth.  Spread out the milk chocolate on a piece of wax paper.  Pour a layer of white chocolate on top.  Sprinkle with crushed candy canes.  Cool, then break into pieces to serve.

Ariel Seyfried

Spaghetti with Meat Sauce

Breadsticks

Tossed Salad

Brownies with Ice Cream

Spaghetti Sauce

Ingredients

1 pound ground beef

1 onion, chopped

4 cloves garlic, minced

1 (28 ounce) can diced tomatoes

1 (16 ounce) can tomato sauce

1 (6 ounce) can tomato paste

2 teaspoons dried oregano

2 teaspoons dried basil

1 teaspoon salt

1/2 teaspoon black pepper

Directions

Combine ground beef, onion, garlic, and green pepper in a large saucepan. Cook and stir until meat is brown and vegetables are tender. Drain grease.

Stir diced tomatoes, tomato sauce, and tomato paste into the pan. Season with oregano, basil, salt, and pepper. Simmer spaghetti sauce for 1 hour, stirring occasionally.

Brownies

1/2 cup butter

1 cup sugar

1/4 cup cocoa

2 eggs

1 tsp. vanilla

3/4 cup flour

1/4 salt

Soften butter.   Stir in other ingredients.  Bake at 350 for 20-15 minutes.

Brian Vega

Turkey Roll-Ups

White Rice with Vegetables

Banana Chocolate Cake

Egg Nog

Turkey Roll-Ups

1 lb. boneless skinless turkey breast, diced

1 cup onion, minced

Lemon Pepper Seasoning

8 oz of cream cheese
2 cans of 8 of big butter flakey croissants
1 box of Kraft stove top stuffing mix for turkey
1/2 cup of butter
1 package turkey gravy

Dice turkey; cook in small amount of oil in a frying pan; add minced onion, sprinkle with lemon pepper, cook until onions are soft.  Drain of fat; blend in cream cheese.  Melt butter and crush stuffing mix into small crumbs.  Separate crescent rolls.  Place spoonful of turkey mixture on each crescent roll.  Roll to completely cover the filling.  Dip in butter then roll in stuffing mix.  Place on greased baking sheet.  Bake at 375 for 20 minutes.

While roll-ups are baking prepare gravy.

White Rice with Vegetables

1 cups rice

3 cups water

1/4 cup corn

1/4 cup peas

1/4 carrots, diced

1 Tbsp. butter

Combine in a saucepan.  Bring to boil, reduce heat, cover and cook for 20 minutes or until rice is done.

Banana Chocolate Cake

1 milk chocolate cake mix

oil, milk and eggs as indicated on box

2 ripe bananas

Mash bananas, add liquid, egg and oil.  Then mix in cake mix.

Wilton Buttercream Icing

1/2 cup soft butter

1/2 cup vegetable shortening

1 tsp. vanilla extract

4 cups sifted confectioner’s sugar

2-3 Tbsp. milk

Mix soft butter and shortening in a mixing bowl from low to high.  When well combined add vanilla extract.  Bring mixer to low and add sugar 1/2 cup at a time in small increments.  It should look like dry and clumpy.  Now add milk very slowly, preferable 1 Tbsp. at a time.  Stop mixer and clean bowl, then bring mixer up to medium until creamy.

Janae Both

Lasagna

 French Bread

 Banana Bread 

French Bread-
2 1⁄2 cups warm water 

2 tbs. yeast
3 tbs. sugar
2tbs. white vinegar 1 tbs. salt
1/3 cup oil
6 1⁄2 -7 cups flour
1 egg, well beaten 1 tbs. water 

Recipe makes 2 large loaves, In a large mixing bowl add the water, yeast and sugar. Let sit until bubble, about 3-5 minutes. Then add the vinegar, salt, oil, and flour one cup at a time. Knead on medium speed for 10 minutes. Place the dough into a greased bowl and let it raise to the top, punch it down and raise again, repeated 2-5 times. Ones this has been done multiple put dough on a greased countertop and divide into 2 sections. Spray cookie sheet with cooking spray a thin layer on bottom of the sheet. Roll the dough balls into long French bread shapes. Place on the cookie sheet and slash the tops diagonally with knife. Combine egg and water mixture over the breads loaves, this will make the crust crunchy, shiny and golden brown during baking. Let the loaves rise for 30 mins or until doubled. Preheat the oven to 375* and bake for 25-30 minutes. 

Banana Bread-
1 pkg. yellow cake mix 

3 eggs
1/3 cup oil
1 cup mashed bananas (4 bananas) 

Preheat oven to 350*. Mix all ingredients for 2 minutes. Pour into a greased 5.25x9x2.75 loaf pan. Make for 40-50 minutes until a toothpick inserted in the center comes out clean. Allow to cool for 10 minutes.  Remove from the pan and allow to cool completely.

Nikki Williams

Slow Cooker Chili

Baking Powder Biscuits

Pumpkin Bars

Slow Cooker Chili

Ingredients:

1 lb ground beef (you could also use ground turkey)

1 onion, diced

2 (14 oz) cans diced tomatoes

1 (8 oz) can tomato sauce

1/4 cup ketchup or chili sauce

1/4 cup water

1 (15 oz) can dark red kidney beans

1 packet chili seasoning mix

3 stalks celery, chopped

2 Tablespoons Worcestershire sauce

1 Tablespoon sugar

Directions:

Brown ground beef with chopped onion. While they are browning, combine all other ingredients in crock pot. Stir together and add browned hamburger with onion. Cook all day on low or on high for 3-4 hours. Top with shredded cheese and crackers or Frito’s corn chips.

Baking Powder Biscuits

1 ½ cup all-purpose flour

2 teaspoons baking powder

½ teaspoon salt

¼ cup shortening

½ cup plus 1 tablespoon milk

Preheat oven to 425 degrees. Combine all dry ingredients.

Using a pastry blender or fork, cut shortening in a dry ingredients until the shortening has been cut into pieces the size of small grains of rice.

Add the milk all in one portion. Stir for approximately 10 strokes.

Turn dough out onto a lightly floured countertop. Dip fingertips into small amount of flour; pat out dough to 1-inch thickness; fold half of the dough onto the other half.

Again pat dough 1-inch thick; repeat manipulation process until the dough has been patted out and folded at least 5 or 6 times. After the last folding of the dough, roll the dough ¾ inch thick with a lightly floured rolling pin.

Dip biscuit cutter into flour before cutting each biscuit. Use even pressure in cutting down on the dough to get more evenly shaped biscuits.

Place the cut biscuits on an un-greased baking sheet. Have sides of biscuits touching if soft biscuits are desired. Set biscuits apart for crisp crust biscuits. 

Bake for approximately 15 minutes. 

Pumpkin Bars

Bars:

4 eggs

1 2/3 cups of sugar

1 cup oil

1 Large can of pumpkin pie filling

2 cups flour

1 teaspoon salt

2 teaspoons baking powder

1 teaspoon baking soda

½ teaspoon cloves

1 teaspoon cinnamon

Preheat oven to 350 degrees. Mix together all the ingredients in a large mixing bowl. When batter is well mixed and smooth, pour into a large, ungreased cookie sheet. Bake for 20-25 minutes. Making sure it pulls away from the edges. Allow to cool. Make frosting and spread evenly over the pumpkin bars. Serve and enjoy.

Cream Cheese Frosting:

½ cup butter

8 oz cream cheese

2 ½ cups powdered sugar

1 teaspoon vanilla

Combine all ingredients into a mixing bowl and mix till blended and smooth. Spread evenly over pumpkin bars.

Quiltmaking Fall 2015

Rachel Black

Emily Speth

Savannah Christensen

"Les Tourtereaux"

(Love Birds)

Melissa Magnusson

Abby Horton

Karlie Stephenson

Bailee Franklin

Desiree Hamblin

Telasia Chidester

"Favorite Things"

Madeline West

Kiersten Wheeler

Sydnee Henrie

Kelsee VanSickle

Chicken Roll Ups with Gravy

Rice
Tossed Salad

Dump Cake with Ice Cream

Chicken Roll Ups

1 package cream cheese (8oz)

1 package crescent rolls (6 count)

2 shredded chicken breasts 

1/4 teaspoon salt

1/4 teaspoon pepper 

1/4 teaspoon garlic salt 

Bread crumbs 

1/4 stick melted butter 

Gravy 

1 can cream of chicken soup (10.5 oz)

1 can milk (10.5 oz) 

Combine chicken, cream cheese and seasonings into a bowl, mix together. Spoon onto crescents. Roll them up making sure they are sealed around the chicken mixture. Brush tops with butter and roll in bread crumbs. Bake at 350 for 20 minutes.

Dump Cake

1 box yellow cake mix

1 stick melted butter

1 can of cherry pie filling

Preheat the oven to 350. Spread the cherry pie filling at the bottom of the pan. In a separate bowl, combine the cake mix and melted butter, mix with hands. When butter is completely mixed in, place the mixture on top of the cherry pie filling. Bake for 40 to 45 minutes or until the top is golden brown. Serve while still warm, with ice cream on top.

Lindsay Johnson

Balsamic Caprese Chicken

Baked Asparagus Parmesan

Worlds Best Dinner Rolls

Balsamic Caprese Chicken

2 Skinless & boneless chicken breasts 

2 Garlic cloves, minced

1 Roma or heirloom tomato, sliced

2 Basil sprigs, leaves removed

4 oz. Fresh mozzarella 

2 Tbsp. Balsamic vinegar 

2 tsp. Dijon mustard 

2 tsp. Brown sugar 

3 Tbsp. Olive oil

1) Chicken – Slice in half and then season and tenderize with salt & pepper

2) Garlic / Tomatoes / Basil – Prep as directed

3) Mozzarella – Divide into 4 slices

1) Preheat oven to 400 degrees

2) Whisk together balsamic vinegar, mustard, brown sugar, and olive oil

3) Heat a grill pan over medium high heat. Brush with some oil and then grill chicken on both sides for about 2 minutes (If grill pan isn’t large enough to fit all the chicken pieces, transfer grilled pieces onto a sheet pan). Transfer chicken into the oven and cook for another 8 to 10 minutes in the oven. In the last 2 minutes of cooking, add a slice of mozzarella onto each chicken breast

When chicken is done, top cheese with a basil leaf and tomato slice. Drizzle with the sauce

Baked Asparagus Parmesan 

1 bundle of Asparagus

Salt & Pepper

2 tbsp. Olive Oil

Parmesan Cheese

1. Pre-heat oven to 425F.

2. Snap off the hard ends of the asparagus with your hands.

Arrange in a single layer on a medium-sized baking sheet.

3. Drizzle olive oil over asparagus. Toss the stalks around a bit to coat.

4. Once coated, add as much salt & pepper as you like (I always opt for more). Toss around again. 

5. Bake for 10-12 minutes.

6. Cover with 1/4 cup – 1 cup of cheese. Seriously, it depends on how much cheese you want. Mine had roughly 1/2 cup. Then, put ’em back in the oven for another 2 minutes.

WORLD'S BEST DINNER ROLLS

Yields 24

2 cups Whole Milk (you could also use 2%, but whole is best)

1/2 cup + 1 Tablespoon Sugar, divided

1/3 cup (5 1/3 Tablespoons) Butter

2 teaspoons Kosher Salt

2 packages Active Dry Yeast (or 4 1/2 teaspoons)

2/3 cup Warm Water (105-115 degrees)

8 cups All-Purpose Flour

3 Eggs, beaten

INSTRUCTIONS

1 Combine milk, 1/2 cup sugar, butter and salt in a medium saucepan. Heat over medium heat until butter melts. Remove from heat and allow to cool until lukewarm. (This step is important because if the mixture is too hot, it will kill the yeast.)

2 While the milk mixture is cooling, dissolve the yeast and 1 tablespoon of sugar in the warm water. Let stand about 10 minutes. (after the 10 minutes, the yeast should be very bubbly and foamy)

3 In a large mixing bowl, combine 3 cups flour and milk mixture. Beat on low for 30 seconds, scraping sides of bowl. Add yeast mixture and beat on high for 3 minutes. Add in beaten eggs. Then stir in remaining 5 cups of flour to make a soft dough.

4 *NOTE- The dough will be very soft and coming away from the sides of the bowl, but it will still be sticky. Don’t worry about this. It will firm up a little during the rising process*

5 Place the bowl in a warm place and cover with a clean kitchen towel. Allow to rise for 1 hour.

6 Punch down dough, and turn dough onto a lightly floured clean surface. Divide in half. Spray two 9×13 glass pans with cooking spray.

7 Roll first portion of dough into a rectangle and then cut into 12 equal-sized pieces. Roll each piece into a ball and then place in prepared pans. Repeat with remaining dough in the second pan. Cover pans with clean kitchen towels, and let rise 30-45 minutes.

8 Preheat oven to 375 degrees. Bake for 15-18 minutes or until golden-brown.

When done baking, remove rolls from oven and then rub a stick of cold butter all over the tops!

Kenedee Spencer

Chicken and Broccoli Alfredo

Garlic Bread

Carmel Apple Roses with Ice Cream

Chicken and Broccoli Alfredo

Ingredients

8 ounces rotini pasta

12 ounces broccoli florets

1 tbsp. olive oil

2 boneless, skinless chicken breasts

salt and pepper to taste

2 tbsp. unsalted butter

2 tbsp. all-purpose flour

3/4 cup chicken broth

3/4 cup of milk, or more, as needed

1/4 cup heavy cream

1/4 tsp. garlic powder

1/4 cup of grated parmesan

2 tbsp. fresh chopped parsley leaves

Instructions

In a large pot of boiling salted water, cook pasta according to package instructions. Within the last 2 minutes of cook time, add broccoli; drain well.

Heat olive oil in a large skillet over medium high heat. Season chicken breasts with salt and pepper, to taste. Add to skillet and cook, flipping once, until cooked through, about 3-4 minutes per side. Let cook before dicing into bite size pieces.

Melt butter in the skillet over medium heat. Whisk in flour until lightly browned, about one minute. Gradually whisk in chicken broth and milk, and cook, whisking constantly, until incorporated, about 1-2 minutes. Stir in heavy cream and garlic powder until slightly thickened, about 1-2 minutes.

Stir in parmesan until well combined, about 1 minute. it the mixture is to thick, add more milk as needed.

Stir in pasta, broccoli, and chicken. Gently toss to combine; season with salt and pepper to taste.

Serve immediately, garnish with parsley, if desired.

Garlic Bread

½ loaf of French bread

Butter

Garlic salt

Spread desires amount of butter on bread and sprinkle with garlic salt.

Place in oven under broiler until brown. Slice and serve.

Carmel Apple Roses

Yields 3-5 Roses

Ingredients

Puff pastry

2 apples (Fuji or honey crisp)

3-4 tablespoons caramel

brown sugar

cinnamon

powdered sugar to garnish

water as needed

Directions

1 Preheat oven to 375 and lightly grease a standard muffin tin.

2 Rinse apples thoroughly, then cut vertically and remove core. Place halves cut side down and slice them very thinly

3 Place apple slices in a bowl of water and microwave for 3 minutes, or until softened

4 On lightly floured surface, roll out puff pastry and used a knife or rotary cutter to cut pastry into 3-5 long narrow strips

5 Take one strip and spread a portion of caramel sauce down the middle of it.

6 Laying them partially on top of one another, spread apples out at the top of pastry, so that the tops of slices are hanging off the edge of the dough.

7 Sprinkle apple slices generously with brown sugar and cinnamon, then gently fold the bottom half of puff pastry up over the apple slices to create a little folder for them.

8 Take the short edge of dough and slowly roll it over itself until the apples are all wrapped up in spiraled rose.

9 Place apple rose in muffin tin. Then repeat with remaining apples and puff pastry.

10. Place muffin tin in oven and bake for 35-40 minutes, or until puff pastry is golden and cooked all the way through.

11. Remove apple rose from oven and garnish with powdered sugar before serving.

12 Enjoy!!