Ashley Bushman

Chicken Roll Ups

Tossed Salad

Ocean Water

Mini Cheese Cakes

Chicken Roll Ups:

1 can crescent rolls

2 can chicken

1 package cream cheese

2 cans cream of chicken soup

1/2 cup sour cream

1/2 tsp. garlic powder

1 1-2 cups cheese

2 cups bread crumbs

1/2 cup butter

roll crescent rolls out a little

mix cream cheese and chicken and put on wide side of roll

roll up and dip into melted butter and bread crumbs

bake 350 for 20 minutes or until browned

Sauce:

mix soup, sour cream, and garlic powder on stove

add cheese until melted

put on top of roll

Mini Cheese Cakes:

crust:

3/4 cup + 2 Tbsp graham cracker crumbs (from 7 full sheets)

1 1/2 tsp granulated sugar

3 1 /2 Tbsp salted butter, melted

Raspberry Swirl

4 oz fresh raspberries

2 Tbsp granulated sugar

Cheesecake filling

3/4 cup granulated sugar

1 Tbsp all-purpose flour

2 (8 oz) pkgs cream cheese, softened well but not melted

1 tsp lemon zest

2 large eggs

1 tsp vanilla extract

1/4 cup sour cream

For the crust:

Preheat oven to 325 degrees. In a mixing bowl, using a fork, stir together graham cracker crumbs and sugar, then pour in melted butter and stir until evenly moistened. Add 1 slightly heaping tablespoonful to 12 paper lined muffin cups. Press crust firmly into an even layer. Bake in preheated oven 5 minutes then remove from oven and allow to cool.

For the raspberry swirl:

Add raspberries and 2 Tbsp granulated sugar to a food processor and pulse until well pureed, about 30 seconds - 1 minute. Press mixture through a fine mesh strainer into a bowl (basically until there are only seeds remaining in strainer, you should get quite a bit out of it). Set aside.

For the cheesecake filling:

In a mixing bowl, whisk together granulated sugar and flour. Add cream cheese and lemon zest using an electric hand mixer, blend mixture just until smooth. Mix in eggs one at a time. Stir in vanilla and sour cream just until combined. Tap bowl forcefully against countertop, about 10 times, to release large air bubbles. Divide mixture evenly among cups over crust layer, adding about 1/3 cup to each and filling nearly full. Jiggle pan to level cheesecake filling then dollop about 5 small circle of raspberry sauce over each cupcake, about 3/4 tsp total over each one. Using a toothpick, swirl raspberry filling with cheesecake mixture to create a marbled design. Bake in preheated oven 22 - 25 minutes until cupcakes are puffed and nearly set (they might crack a little but they will deflate while cooling and you won't even see it). Remove from oven and allow to cool completely, then chill in refrigerator 3 hours, until set. Store in refrigerator in an airtight container.

"Ocean Water": (per guest)

1 squeeze lime juice, fresh

1 food coloring, blue

1/2 tbsp. sugar

1/2 tbsp. coconut extract

1 tbsp. water

12 oz. bottle sprite

mix all together

Samantha Ross

White Bean Chili

Butter Dips

Lemon Crumb Bars

White Bean Chili

1 Boneless, Skinless chicken breast

1 small onion chopped

3/4 Tsp. Garlic powder

1Tbs. vegetable oil

2 (15oz) cans of great northern beans

1 (14oz) Can of chicken broth

1 (4oz) can of diced green chilies

1/2 tsp. Salt

1/2 tsp. Ground cumin

1/2 tsp. Dried oregano

1/4 tsp. Pepper

1/8 tsp. Cayenne Pepper (optional)

1 C sour cream

1/2 C Whipping cream (not whipped)

In large sauce pan, sauté chicken, onion and garlic powder in oil until chicken is cooked. Add beans, broth, chilies, and seasonings. Bring to boil. Reduce heat and simmer uncovered for 30 min. Remove from heat. Stir in sour cream and whipping cream. Sprinkle graded cheese on top of individual servings. Serve.

Butter Dips

1/4 C butter

1 1/2 C flour

2 tsp. Sugar

2 tsp. baking powder

1/2 tsp. Salt

2/3 C milk

Heat the oven to 450. Cut the butter into four equal pieces and place in a 9 by 13 inch baking dish. put the baking dish in the oven to melt the butter. Whisk together dry ingredients. Add milk and stir until a loose dough forms. Turn dough out onto floured surface and press into a square. Cut into strips. Place strips in melted butter, turning to coat. Bake 10 to 15 min or until golden brown.

Lemon crumb bars

1 yellow cake mix

1/2 C butter

1 egg

2 C finely crushed saltine crackers

1 can sweetened condensed milk

1/2 C Lemon juice

3 egg yolks

1 Preheat oven to 350. In large bowl, combine cake mix, butter and 1 egg with mixer until crumbly. Stir in cracker crumbs. reserve 2 cups. Press remaining crumb mixture firmly in bottom of 13 by 9 inch baking pan. bake 15 to 20 min or until golden brown. 

2 With mixer or wire whisk., beat sweet and condensed milk, lemon juice, and 3 egg yolks. Spread evenly over baked crust. Top with reserved crust crumbs

3 Bake 20 min longer or until set and top is golden brown. cool. cut into bars.

Miriam Barker

Chucky Clucky Casserole

Cesar Salad

Roll

Frozen Yogurt Pie

Mormon Wine

Chucky Clucky Casserole

1 16oz. package frozen broccoli spears

3 cups cooked, diced chicken

1 10oz.  can cream of chicken soup

2 Tbsp. milk

1/2 cup mayonnaise

2 tsp. lemon juice

3 Tbsp. butter, melted

1 cup bread crumbs or cracker crumbs

1/3 cup shredded cheddar cheese

Preheat oven to 350 degrees.  Cook broccoli according to package directions and drain.  place broccoli in sprayed 9x13 inch glass baking dish.  Sprinkle 1 tsp. salt over broccoli and cover with diced chicken.  Combine sour, milk, mayonnaise, lemon juice and 1/4 tsp. pepper in saucepan.  Heat just enough to dilute soup a little and pour over chicken.  Mix melted butter, breadcrumbs and cheese in a bowl and sprinkle over soup mix.  Bake uncovered for 30 minutes or until mixture is hot and bubbly.  Serves 6-8.

Frozen Yogurt Pie

1 small Cool Whip

2 small cherry Yoplait yogurt

1 cookie pie crust

Stir the cool whip and yogurt together in a medium sized bowl.  Pour into cookie pie crust.  Put in freezer overnight.

Mormon Wine

Sprite

Grape Juice (white or purple)

Combine equal amounts and serve.

Mattie Taylor

Creamy Chicken and Wild Rice Soup

Breadsticks

Pumpkin Cake

Creamy Chicken and Wild Rice Soup

Recipe:

4 cups chicken broth

2 cups water

2 cooked boneless chicken breasts

1 package Rice-a-Roni long grain and wild rice

½ tsp salt

½ tsp black pepper

¾ cup all-purpose flour

½ cup butter

2 cups milk

Directions:

1.     In large pot over medium heat, combine broth, water and chicken. Bring just to boiling, then stir in rice, reserving seasoning packet. Cover and remove from heat.

2.     In a small bowl, combine salt, pepper and flour. In medium saucepan over medium heat, melt butter. Stir contents of seasoning packet until mixture is bubbly. Reduce heat to low, then stir in flour mixture by tablespoons, to form a roux. Whisk in milk, a little at a time, until fully incorporated and smooth. Cook until thickened, 5 minutes.

3.     Stir milk mixture into broth and rice. Cook over medium heat until heated through, 10-15 minutes

Serves 4-6 people

Breadsticks:

Recipe:

8 frozen dinner rolls (Rhodes)

½ cup grated parmesan cheese

1 tsp salad supreme seasoning

½ tsp parsley flakes

½ cup butter

Directions:

1.     Unthaw rolls, roll out to form “snakes”

2.     Melt butter in bowl. In separate bowl, combine parmesan, salad supreme, and parsley flakes.

3.     Dredge rolls in butter, then cover with parmesan mixture.

4.     Cover and let raise 2-4 hours.

5.     Bake at 375 for 10 minutes or until golden

Pumpkin Cake:

Recipe:

1 egg

1/3 cup and 1 tbsp and 1 tsp white sugar

¼ cup vegetable oil

¼ (15 oz) can pumpkin puree

½ cup all-purpose flour

½ tsp baking powder

¼ tsp baking soda

½ tsp ground cinnamon

¼ tsp salt

Directions:

1. Preheat oven to 350 degrees.
2. In a medium bowl, mix the eggs, sugar, oil, and pumpkin with an electric mixer until light and fluffy. Sift together the flour, baking powder, baking soda, cinnamon and salt. Stir into the pumpkin mixture until thoroughly combined.
3. Spread the batter evenly into an ungreased 10x15 inch jellyroll pan. Bake for 25 to 30 minutes in preheated oven. Cool before frosting.

Justin Linge

Waikiki Meatballs on Rice

Tropical Bananas

Waikiki Meatballs

1 1/2 lbs. ground beef

2/3 cup oatmeal

1/3 cup onion

1 egg

1 1/2 tsp. salt

1/4 tsp. ginger

1/4 cup milk

Blend well and fry meatballs.  Drain.

2 Tbsp. cornstarch

1/2 cup packed brown sugar

1 can (13 1/2 oz.) pineapple tidbits (drain and keep syrup)

1/3 cup white vinegar

1 Tbsp. soy sauce

 1 green pepper, chopped

Mix cornstarch and brown sugar.  Stir in reserved pineapple syrup, vinegar and soy sauce until smooth.  Pour into skillet you cooked meatballs in and cook until thick.  Boil one minuet then add meatballs, pineapple and green peppers.  Serve immediately.

Tropical Bananas

4 medium firm bananas, sliced

2 Tbsp. lime juice

4 Tbsp. (1/4 cup) salt peanuts

2 Tbsp. honey

2 Tbsp. flaked coconut

3 tsp. grated lime peel

In a small bowl, toss bananas with lime juice.  Add peanuts and honey, mix well.  Spoon into individual dishes.  Sprinkle with coconut and lime peel  Serve immediately.

Nicole Bradley

Creamy Spinach Tomato Pasta

Oven Roasted Potatoes

Dinner Rolls

Lemon Cheesecake

Creamy Spinach Tomato Pasta

1 Tbsp. olive oil

1 small onion

1 15oz. can diced tomatoes

1/2 tsp. oregano

1/2 tsp. basil

pinch red pepper flakes (optional)

freshly crushed pepper to taste

1/2 tsp. salt

2 Tbsp. tomato paste

2 oz. cream cheese

1/4 cup grated parmesan

1/2 lb. penne pasta

1/2 bag fresh spinach

Bring a large pot of water to a boil over high heat.  Add the pasta and cook until tender (7-10 min.) Drain.  Dice onion and mince garlic.  Cook both in a large skillet with the olive oil over med-low heat until softened and transparent (about 5 minutes).  Add tomatoes (with juice), oregano, basil, red pepper flakes, salt and pepper. Stir to combine.  Add tomato paste and 1/2 cup water. Stir until tomato paste is dissolved into the sauce.  Turn heat to low.  Cut cream cheese into a few pieces and then add them to the skillet. Use a whisk to stir the sauce until cream cheese has fully melted in and the sauce is creamy. Add half the parmesan and whisk again.  Add fresh spinach, gently stir into the sauce until it has wilted.  Add pasta and stir until coated.  Serve warm.

Oven Roasted Potatoes

2 potatoes

oil

Slice potatoes and toss in oil.  Place on baking sheet and bake at 425 degrees for 30 minutes.

Lemon Cheesecake

1 small package lemon jello

1 cup boiling water

3 Tbsp. lemon juice

1 8oz. package cream cheese

1 cup sugar

1 tsp. vanilla

1 large can evaporated milk, chilled and whipped

1/2 stick margarine or butter

Dissolve jello in boiling water.  Add lemon juice and cool.  Mix cream cheese, sugar and vanilla together.  Add jello and mix well.  Fold in whipped milk to jello mixture.  Mix crushed graham crackers with butter and press firmly into the bottom of a 9x13x2” pan  (Save some crumbs for the top)  Pour mixture into pan and sprinkle crumbs on top.  Chill for several hours.

Rose Tirado

One Pot Cajun Chicken Alfredo Pasta

Ingredients:

2 tbsp. olive oil

1 lb. boneless skinless chicken breast, cut into bite size chunks

2 tsp. Cajun seasoning, divided

2 garlic cloves, minced

1 ½ cups chicken broth

1 cup half and half

1 teaspoon salt

1 teaspoon black pepper

¼ teaspoon garlic powder

8 oz. dried fettuccine pasta

½ cup grated parmesan cheese

Instructions:

Heat the oil in a large pot over medium high heat. Add the chicken and season with 1 teaspoon cajun seasoning. Cook until the chicken is cooked throughout and no longer pink in the center. Add the garlic and continue cooking for 1 minute.

Add the broth, half and half, 1 teaspoon cajun seasoning, salt, pepper, and garlic powder to the pot. Break the fettuccine noodles in half and add them to the pot.

Cover and bring to a rapid boil. Reduce heat to medium low and continue to cook for 10-12 minutes or until the noodles are al dente and there is only about ¼ inch of liquid along the bottom.

Remove from heat and stir in the parmesan cheese. Serve immediately.

Easy Cheesy Garlic Bread

Ingredients:

1 loaf bread
1/2 cup unsalted butter, melted
2 teaspoons garlic powder
1 1/2 cups shredded mozzarella cheese
Garlic herb butter, optional

Instructions:

Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.

Cut the bread lengthwise and place the bread face up on the baking sheet. Brush the surface with the melted butter, then sprinkle with the garlic powder and cheese.