Katelyn Strong

Red-and-White Pasta Casserole

Rhodes Parmesan Garlic Rolls

Orange Jello Salad

Spinach Salad with Poppy Seed Dressing

White Chocolate Raspberry Cheesecake

Red-And-White Pasta Casserole

Serves 5-6

⅔ lb. Uncooked tubular pasta

18 oz Spaghetti sauce

2 cups Shredded Mozzarella

½ cup butter

1 (8 oz) package cream cheese

1 Pint Heavy Cream

1 tsp Garlic Powder

½ cup grated shredded Parmesan cheese

Salt and pepper to taste

1 Preheat oven to 350 degrees

2 Bring water to a boil

3 Add pasta and cook per package instructions

4 Melt the butter in a medium saucepan over low heat. Mix in the cream cheese. Stir in the cream and garlic powder. Increase heat and bring to a boil. Decrease heat and simmer, stirring often. Cook and stir for desired consistency.

5 Stir in Parmesan cheese and add salt and pepper to taste.

6 Spread a thin layer of spaghetti sauce in baking dish. Layer half of the pasta, half the Alfredo, half the spaghetti sauce, and 1 cup of cheese. Repeat layering

7 Cover with aluminum foil and bake until hot and bubbly

Rhodes Parmesan Garlic rolls

10 frozen Rhodes Dinner Rolls

1/2 cup Parmesan cheese

1/2 tbsp coarse ground garlic salt

½ Cup melted butter

1 Mix Parmesan cheese and Garlic salt

2 Dip frozen rolls in butter then in Parmesan mixture. Let rise and bake according to instructions on roll package.

Orange Jello Salad

Serves 6

8 oz cool whip

4 oz box orange jello

1 pint cottage cheese

1 can crushed pineapple, drained

1 can mandarin oranges, drained

1 Drain pineapple and oranges for about 15 minutes. Put in mixing bowl.

2 Sprinkle on small box of jello. Let sit for 10-15 minutes.

3 Fold in the cottage cheese and then the cool whip. Allow to chill for a couple hours before serving.

(You can use different flavor of jello and adjust the fruit used but always use the crushed pineapple. I like raspberry and also strawberry banana for a change. You could put bananas in the orange one too but don't stir in bananas until time to serve.)

Spinach Salad

Serves 6-8

1 Bag Baby Spinach

12 oz cooked, crumbled bacon

½ cup crumbled feta cheese

½ cup dried cranberries

1 Combine ingredients and dress with poppy seed salad dressing

Poppy Seed Salad Dressing

⅜ cup white vinegar

¾ cup vegetable oil

¼ cup sugar

1 ½ tsp salt

1 tsp mustard

1 Tbsp Poppy Seeds

1 Combine all ingredients in blender except oil and poppy seeds. Blend well. Gradually add in vegetable oil. Add poppy seeds

White Chocolate Raspberry Cheesecake

Serves 8

1/2 cup Oreo cookie crumbs

1 ½  Tbsp white sugar

2 tablespoons butter, melted

1/2 (10 ounce) package frozen raspberries

1 tablespoon white sugar

1 teaspoon cornstarch

1/4 cup water

1 cup white chocolate chips

1/4 cup half-and-half cream

1-1/2 (8 ounce) packages cream cheese, softened

1/4 cup white sugar

1-1/2 eggs

1/2 teaspoon vanilla extract

1 In a medium bowl, mix together cookie crumbs, 1 ½ tablespoons sugar, and melted butter. Press mixture into the bottom of a pie tin.

2 In a saucepan, combine raspberries, 1 tablespoon sugar, cornstarch, and water. Bring to boil, and continue boiling 5 minutes, or until sauce is thick. Strain sauce through a mesh strainer to remove seeds.

3 Preheat oven to 325 degrees F (165 degrees C). In a metal bowl over a pan of simmering water, melt white chocolate chips with half-and-half, stirring occasionally until smooth.

4 In a large bowl, mix together cream cheese and 1/4 cup sugar until smooth. Beat in eggs one at a time. Blend in vanilla and melted white chocolate. Pour half of batter over crust. Spoon 3 tablespoons raspberry sauce over batter. Pour remaining cheesecake batter into pan, and again spoon 3 tablespoons raspberry sauce over the top. Swirl batter with the tip of a knife to create a marbled effect.

5 Bake for 55 to 60 minutes, or until filling is set. Cool, cover with plastic wrap, and refrigerate for 8 hours before removing from pan. Serve with remaining raspberry sauce.