Cranberry Chicken

6 boneless, skinless chicken breasts
8 oz. Catalina or other tomato base salad dressing
1 can whole cranberry sauce
1 pkg. dry onion soup mix

Place chicken in single layer in a baking dish.  Combine remaining ingredients and spread over chicken.  Bake uncovered for 45 min. at 350.
Serve with rice or mashed potatoes.

Quiltmaking

McKell Barney

Emma White

Alysha Jorgensen

Molly Meyers

"The Blessings of Gabriel"

Megan Bolton

Morgan Peterson

"Grandma Jo"

Nellie Boyer

"The Disney Dream"

Sidnee Lisonbee

"Waist Not, Want Not"

Kayli brito

"The simple things are what make me happy"

Gabi Hermansen

McCall Noel

Jasmine Rayl

Heather Wilson

Jenessa Wirthlin

"Dream Come True"

Ashley Blanscett

Caprice Quigley

Holiday Appetizers

Spinach Spread

8 oz. cream cheese, softened

½ cup mayonnaise

½ (10 oz.) pkg. frozen chopped spinach, thawed and squeezed dry

½ cup shredded cheddar cheese

½ can water chestnuts, drained and chopped

2 Tbsp. bacon, cooked and crumbled

1 green onion, chopped

1 tsp. dill weed

1 small garlic clove, minced

1/4 tsp. seasoned salt

dash pepper

In a small bowl, beat the cream cheese and mayonnaise.  Stir in the remaining ingredients.  Spoon into a bowl.  Microwave until heated through.  

Serve with bread, crackers, or raw vegetables.

Sweet Sausage Rolls

1 tube crescent rolls

24 miniature smoked sausage

½ cup butter, melted

3 Tbsp. honey

3 Tbsp. brown sugar

Unroll crescent dough and separate into triangles; cut each into three small triangles.  Place a sausage on each and roll up.  Combine the melted butter, honey and brown sugar in a 9x13 baking dish.  Roll rolled up sausages in butter mixture and arrange seam side down.  Bake uncovered at 400 for 15-20 minutes.

Holiday Chex Mix

6 Tbsp. butter
1/2 cup sugar
1/2 cup corn syrup

Combine in a saucepan.  Bring to a boil and continue cooking for 3 minutes.
Add 1/2 tsp. vanilla.

In a large bowl mix:
5 cups rice Chex cereal
1/2 small package coconut
1/2 cup honey roast peanuts
1/2 package slivered almonds

Pour syrup over the cereal mixture and mix well.

Stir in red and green M&M's.

Hot Wassail

1 1/4 cups sugar
2 cups water
2 cinnamon sticks
5 whole cloves
Ginger root, pealed and cut into chunks
4 Allspice berries
2 cups orange juice
4 cups apple juice
1 cup lemon juice

Combine sugar, water and spices; bring to boil, then reduce het and simmer for 5 minutes.  Add juices and heat.  Remove spices before serving.

Oreo Truffles

OREO TRUFFLES

Makes about 36 Truffles

1 Package oreo cookies

8 oz. package cream cheese (softened)

White chocolate bark

1. Finely crush 7 cookies in a food processor or place them in a Ziploc bag and crush into a fine consistency. Reserve for later. (Optional)

2. Crush remaining cookies and stir in softened cream cheese. Use the back of a large spoon to help mash them together.

3. Roll the mixture into 1’ balls and place on a waxed paper covered cookie sheet. Chill in the freezer for 30mins.

**If the mixture is too soft and mushy, place them back in the freezer to harden up a bit. **

4. Melt chocolate as directed on the package and then dip balls into chocolate, tap off the extra and set aside on wax paper covered cookie sheet to dry. (You can sprinkle the tops with the 7 crushed cookies for a nice garnish or drizzle with chocolate.)

5. Once dry, refrigerate and enjoy!

Taisha Ellison

Adria Riley

CHEDDAR BISCUITS

2 Cups Bisquick

1 Cup Mild Cheddar Cheese

2/3 Cup Milk

½ Stick Butter

1/8 tsp. Garlic Powder

Parsley Flakes

Bake @ 450 for 8 – 10 minutes or until golden brown.

Brush with melted butter and garlic. Sprinkle parsley flakes on top.

ZUCCHINI  CASSEROLE

6 cups sliced zucchini

½ onion, sliced

1 cup sour cream

1 can cream of chicken soup

1 cup grated cheese

1 box stuffing mix

Place zucchini and onions in a sauce pan with a little water and simmer until slightly softened.  Prepare the stuffing mix according to directions.   Mix together the sour cream, soup and cheese.  Drain zucchini and blend into sauce.  Place half the prepared dressing in bottom of baking dish.  Spread zucchini/sauce mixture, then top with remaining dressing.  Bake at 350 for 30 min. or until bubbly and hot.

Store bought mint-chocolate chip ice cream for dessert! Chocolate syrup optional.

Emily Howey

Chicken Bacon Pasta

Garlic Bread

Green Salad

Peach Cobbler with Ice Cream

Chicken Bacon Pasta
1/2 pound Penne Pasta
4 slices bacon
1/2 Tbs. butter
1 cup milk
1 chicken breast
1 Tbsp. flour
1/2 cup cheddar cheese
1/2 packet Ranch seasoning
Green onion

Cook pasta, drain, return to pot to keep warm.  Cook bacon in large skillet over medium heat until crisp. Drain all but 1/2 Tbsp. of bacon drippings.  Season chicken with salt and pepper.  Add butter to bacon dripping then add chicken, cook until tender and no longer pink.  Sprinkle the flour and Ranch mix over chicken, stirring to coat evenly.  Stir in milk and cook until thickened and bubbly.  Stir in cheese and half the bacon.  Mix into pasta and sprinkle with extra bacon and cheese.

Peach Cobbler
1 yellow cake mix
1 can sprite
5-6 cups fresh peaches or 24 oz. canned peaches
2 Tbsp. cinnamon

Preheat oven to 350.  Spray 9x13 inch pan.  Peel and slice peaches into pan.  Sprinkle cake mix on top of peaches and press down.  Pour can of sprite on top.  Sprinkle with cinnamon.  Bake for one hour and let cook 5 minutes.

Andrea Halverson

Honey Lime Chicken Enchiladas

1 1/2 lbs. chicken, cooked and shredded

2 Tbsp. honey

1/4 cup lime juice

1 Tbsp. chili powder

1 tsp. garlic powder

Stir together honey, lime juice, chili powder, and garlic powder until combined. Add chicken and let stand in marinade for at least 30 minutes.

Mix:

2 (10oz.) cans green enchilada sauce

1 cup half and half

1 package flour tortillas

1 package shredded Colby Jack cheese

Mix enchilada sauce with half and half. Spread roughly 3/4 cup of the sauce in the bottom of a 9x13 inch baking dish. Fill flour tortillas with marinated chicken and shredded cheese; roll up, then place side by side in baking dish. Pour remaining sauce over the top of the enchiladas and top with more cheese. Bake at 350 degrees for 25- 30 minutes.

Tres Leches- Berry Parfaits

1 package white cake mix

3 eggs

6 Tbsp. butter, softened

4 Tbsp. water

1 Tbsp. finely shredded lime peel

1 cup whipping cream

1/3 cup honey

1 tsp. vanilla

3 cups fresh strawberries

Cinnamon Tres Leches Sauce

1/2 cup coconut, toasted (optional)

fresh mint leaves (optional)

1. Preheat oven to 350 degrees. Grease a 9x9x2 inch baking pan; line bottom with parchment paper or waxed paper. Grease paper; set aside.

2. In a large bowl combine cake mix, eggs, butter, and water. Beat with an electric mixer on low speed until combined. Beat on medium speed for 2 minutes (batter will be thick). Stir in lime peel. Spread batter evenly in prepared pan.

3. Bake for 20-25 minutes or until toothpick comes out clean. Cool cake in pan on wire rack for 10 minutes. Loosen cake from sides of pan; invert onto wire rack. Cool completely. Using a serrated knife, cut cake into 1-inch cubes.

4. Divide one third of the cake cubes among eight individual dessert or parfait dishes and one third of the chilled Cinnamon Tres Leches Sauce. Among the eight dishes divide berries. Repeat layers. Cover and chill for 2-6 hours, or until completely chilled.

Cinnamon Tres Leches Sauce

1 (14oz.) can sweetened condensed milk

1 (14oz.) can unsweetened coconut milk

3/4 cup half and half

2 (4 inch) cinnamon sticks

1/2 tsp. vanilla

In a large saucepan combine sweetened condensed milk, unsweetened coconut milk, half and half and cinnamon sticks. Cook over medium heat just until boiling, stirring frequently. Remove from heat and stir in vanilla. Transfer to a large bowl. Cover and refrigerate until well chilled. Remove the cinnamon sticks and discard.

Kara "Lynn" Boyce

Chicken Enchiladas

Spanish Rice

Almond Pastries

Tara Christensen

Olive Garden Alfredo

1 package of pasta

1 stick of butter

1 clove of minced garlic

1 pint heavy cream

1 cup of fresh Parmesan cheese

2 Tbsp cream cheese

¼ tsp salt

½ tsp pepper

Make pasta to your liking.  In a saucepan over medium heat- melt butter, add garlic and cook for two minutes.  Then, add in heavy cream and cream cheese and heat until bubbling, but do not boil.  Add in Parmesan cheese and mix until the cheese melts.  Sprinkle in salt and pepper to taste.  Mix the hot sauce into the noodles and serve.

Salad

Caramel Brownies

1 package chocolate cake mix

½ cup evaporated milk

¼ cup butter

Mix together and pat half the mixture into greased 9x13 pan.  Bake at 350 degrees for 6 minutes.  Set aside the other half mixture.

50 caramels

1/3 cup evaporated milk

1 ½ cup chocolate chips

Melt caramels and milk together.  Pour over partially baked brownies.  Sprinkle chocolate chips over caramels and spoon remaining brownie mix over chocolate chips.  Bake at 350 degrees for 15-20 minutes.  Cool at least 2 hours.

Brittany Literal

Cream Cheese Alfredo

Parmesan Chicken

Nutella Peanut Butter Swirl

Cream Cheese Alfredo
1/2 pkg. cream cheese
2 tsp. garlic powder
2 cups milk
6 oz. shredded parmesan
1/8 tsp. pepper

Melt butter in a medium, non-stick saucepan over medium heat.  Add cream cheese and garlic powder, stirring with wire whisk until smooth.  Add milk, a little at a time, whisking to smooth out lumps.  Stir in Parmesan and pepper.  Remove from heat when sauce reaches desired consistency.  Sauce will thicken rapidly, thin with milk if cooked too long.  Toss with hot pasta to serve.

Parmesan Chicken
1/2 cup mayonnaise
1/4 cup grated parmesan cheese
4 boneless, skinless chicken breast halves
4 tsp. Italian seasoned dry bread crumbs

Preheat oven to 425.  Combine mayonnaise with cheese in a medium bowl.  Arrange chicken on baking sheet.  Evenly top with mayonnaise mixture, then sprinkle with bread crumbs.  Bake until chicken is thoroughly cooked, about 20 minutes.

Nutella Peanut Butter Swirl
1/2 cup butter, melted
1 large egg
1 cup brown sugar
1 Tbsp. vanilla
1 cup flour
1 cup peanut butter chips
1/3 cup Nutella

Preheat oven to 350.  Line an 8x8 inch baking pan with aluminum foil, spray with cooking spray; set aside.  In a large, microwave-safe bowl melt the butter, about 1 minute on high power.  Wait momentarily before adding the egg so you don't scramble it.  Add the egg, brown sugar, vanilla, and whisk until smooth.  Add the flour and stir until just combined, don't over mix. Stir in the chocolate chips. Turn batter out into prepared pan, smoothing the top lightly with a spatula. Evenly add and swirl the Nutella.  To create a marbled pattern, drizzle Nutella over batter in 5 wide, evenly space, parallel lines, each spanning the length of the pan.  Like 5 rows of long train tracks.  Rotate pan 90 degrees.  With a toothpick, starting at eh top of the pan, "draw" 4 or 5 evenly spaced lines through the Nutella.  You're dragging the toothpick perpendicularly through the first set of lines to create the marbling.  Bake  for about 20-25 minutes, or until done.  A toothpick inserted in the center should come out clean, or with a few moist crumbs, but no batter. Allow bars to cool in pan for at least 30 minutes before slicing and serving.  Bars will keep airtight at room temperature for up to 1 week, or in the freezer for up to 6 months.

Tashina Ramone

Chicken Alfredo

French Bread

Salad with Ranch Dressing

Chocolate Lava Cake

Fettuccine Alfredo
1/4 cup butter
1/4 cup flour
1 1/2 cups half and half
1 1/2 cups water
2 tsp. chicken bouillon
1/2 cup Parmesan cheese
salt and pepper
Cooked fettuccine noodles

Melt butter in medium saucepan over medium heat.  Stir in flour to make a paste.  Slowly stir in half and half until smooth.  Add water and chicken bouillon.  Let simmer and thicken slightly.  Stir in Parmesan cheese.  Add salt and pepper to taste.  Serve over cooked pasta.  Add cooked chicken.

Chocolate Lava Cake

2 egg yolks
2 eggs
3 Tbsp. sugar
3 1/2 ounces chopped dark chocolate
5 Tbsp. butter
4 tsp. unsweetened cocoa
3 Tbsp. flour
1 pinch salt
1/8 tsp. vanilla extract

Generously butter the inside of 4 (5 1/2 oz.) ramekins.  Place them in a casserole dish.
Whisk together egg yolks, eggs, and sugar in a bowl until light, foamy and lemon colored.
Melt chocolate and butter in a microwave-safe bowl in 30 second intervals, stirring after each melting, 1 to 3 minutes.
Stir melted chocolate mixture into egg and sugar mixture until combined.
Sift cocoa powder into the mixture; stir to combine.
Sift flour and salt into mixture; stir to combine into a batter.  Stir vanilla into the batter.  Transfer batter into a resealable plastic bag.  Snip one corner of the bag with scissors to create a tip.  Divide batter evenly between the prepared ramekins; tap gently on the counter to remove any air bubbles.
Refrigerate 30 minutes.  Preheat oven to 425 degrees.  Arrange the ramekins in a casserole dish.  Pour enough hot tap water into the casserole dish to reach halfway up the sides of the ramekins.
Bake in the preheated oven for 15-18 min,  Set aside to cool for 15 minutes.

Michael Cruz

Enchiladas

Arroz con Leche

Enchiladas

Sauce:
2 Tbsp. oil
2 Tbsp. flour
1 28-oz. can enchilada or Mexican red sauce
2 cups chicken broth
1/2 tsp. salt
1/2 tsp. pepper

Meat:
1 pound ground beef
1 medium onion, finely chopped
1/2 tsp. salt

The Rest:
Oil for frying
10-14 corn tortillas
2 4-oz. cans diced green chilies
1 cup chopped green onions
3 cups grated sharp cheddar cheese
Cilantro for garnish

For the sauce:  In a saucepan over medium-low heat, combine the oil and flour. Whisk together to allow to bubble for 1 minute.  Pour in the red sauce, chicken broth, salt and pepper.  Bring to a boil.  Reduce the heat and simmer while you prepare the other ingredients.

For the meat:  While the sauce is simmering, brown the ground beef with the onions in a large skillet over medium high heat.  Drain the fat, add the salt and stir to combine.  Turn off the heat and set aside.

For the rest:  In a small skillet over medium heat, heat some oil.  Lightly fry the tortillas just until soft.  Do not crisp.  Drain on a paper towel-lined plate. Repeat until all the tortillas have been fried.

Preheat the oven to 350.
Spread 1/2 cup of the sauce in the bottom of a 9x13 inch baking dish.  Next, one at a time, dip each tortilla into the sauce.  Set the sauce-soaked tortilla on a plate.  Place on some of the meat mixture, chilies and green onion.  Top with a generous portion of grated cheddar.  Roll up the tortilla to contain the filling inside.
Place the tortilla seam side down in the baking dish.  Repeat with the rest of the tortillas and pour the remaining sauce over the top.  End with a generous sprinkling of cheese and any other bits of chilies or green onions you have left over from the filling.
Bake for 20 min. or until bubbly.  Sprinkle chopped cilantro over the top and serve.

Arroz con Leche

Milk
1 1/2 cup rice
1 cup sugar
1 cinnamon stick

Put rice to boil in 3 cups water.  Add sugar and cook until soft.
After rice is cooked, add enough milk to cover rice and 1 cinnamon stick.  Let simmer long enough for cinnamon to flavor the milk.  Serve.

Braxton Beebe

Parmesan Chicken

Spaghetti with Prego Sauce

Vanilla Pudding with Whipped Topping

Lemonade

Parmesan Chicken

¼ cup sour cream

3 Tbs. bread crumbs

3 Tbs. parmesan cheese

1/8 tsp. garlic salt

¼  tsp. dried parsley

1/8 tsp. dried oregano leaves

2 chicken breasts

Combine all dry ingredients.  Cut chicken into pieces.  Dredge in sour cream, then in dry ingredients.  Place chicken pieces on greased baking pan. Bake at 400 for 20 minutes, or until done.

Vanilla Pudding

1/3 cup sugar

2 tablespoons cornstarch

1/8 teaspoon salt

2 cups milk

2 egg yolks, slightly beaten

1 tablespoons butter

2 teaspoons vanilla

1. Mix sugar, cornstarch and salt in 2-quart saucepan.
2. Gradually stir in milk
3. Cook over medium heat, stirring constantly, until mixture thickens and boils.  Boil and stir one minute; remove from heat.
4. Gradually stir at least half of the hot mixture into egg yolks.
5. Pour mixture back into saucepan.  Boil and stir one minute, remove from heat.
6. Stir in margarine and vanilla
7. Pour into dessert dishes.  Cover and refrigerate.