Ashleigh Luna

Virgin Margarita

Chicken Fajita’s with Tortillas,

Pico/ Guacamole

Lime Cilantro Rice

Mexican Flan

Virgin Margarita

1 (6 oz.) an frozen limeade concentrate, thawed

¼  cup orange juice

2 Tbsp. kosher salt

½ lime, cut into wedges

4 cups ice cubes

Moisten the rim of the serving glasses with a little lime juice.  Put the alt in a large saucer or shallow pie pan.  Invert each glass in the salt and gently twist to coat the rim.

Place the limeade concentrate, orange juice and ice cubes in a blender.   Blend at high speed until the ice pulverizes the the drink is thoroughly mixed.  Pour into glasses being careful not to disturb the salt on the rims.  Garnish with lie wedges.

Chicken Fajitas

2 chicken breasts, cut into strips

1 tsp. dried oregano

1 tsp. cumin

1 tsp. salt

½ tsp. sugar

1 Tbsp. garlic flavored oil

2 Tbsp. lime juice

2 onions, peeled, halved and cut into thin half-moons

1 each red, orange, and yellow bell pepper, cored and seeded, cut into strips

Marinate chicken in mixture of seasonings while you prepare onions and bell peppers.

Heat 2 tsp. peanut or olive oil in large frying pan or wok.  Fry onion slices over medium heat for 5 minutes.  Add bell peppers and cook for 10 minutes.  Remove onions and peppers to a bowl. 

Add 2 tsp. more oil and then the chicken with its marinade.  Cook stirring frequently until chicken is cooked through.  Add onions and peppers.  Stir together then transfer to a serving dish.

Optional accompaniments:

1 cup grated Cheddar or Monterey Jack cheese

½ cup sour cream

Tortillas

3 cups flour

2 tsp. baking powder

2 tsp. salt

¾ cup shortening

¾ cup hot water

Combine flour, baking powder and salt.  Cut in the shortening till mixture is crumbly.  Add enough hot water to make ingredients look moist.  With hand or large fork, knead the mixture until dough forms a soft round shape.  Cover with a dish towel and let sit for about an hour. 

Separate dough into 10-12 balls.  Roll out on lightly floured surface.  Cook in medium hot cast iron skillet for about 2 minutes on each side, or until looks done.

Guacamole

3 Haas avocados, halved, seeded and peeled

1 lime, juiced

½ tsp. kosher salt

½ tsp. cumin

½ tsp. cayenne

½ medium onion, diced

½ jalapeno pepper, seeded and minced

2 Roma tomatoes, seeded and diced

1 Tbsp. chopped cilantro

1 clove garlic, minced

In a large bowl place the scooped avocado pulp and lime juice; toss to coat.  Drain and reserve the lime juice.  Using a potato masher, mix in salt, cumin and cayenne.  Fold in the onions, jalapeno, tomatoes, cilantro and garlic.  Add 1 Tbsp. of the reserved lime juice.  Let sit at room temperature for 1 hour and then serve.

Pico de Gallo

1 ½ cups seeded, diced tomatoes

¼ cup diced red onion

1 Tbsp.  dicd jalapenos

1 Tbspl minced garlic

Juice of 2 limes

2 Tbsp. cilantro, plus extra for garnish

Salt and pepper

Combine all ingredients in a bowl.

Lime Cilantro Rice

2 cups water

1 Tbsp. butter

1 cup rice

1 tsp. lime zest

2 Tbsp. fresh lime juice

½ cup chopped cilantro

Bring water to a boil; stir the butter and rice into the water.  Cover, reduce heat to low and simmer until rice is tender, about 20 minutes.

Stir the lime zest, lime juice and cilantro into the cooked rice just before serving.

Mexican Flan

1 cup sugar

1 cup milk

1 (14 oz.) can sweetened condensed milk

3 eggs

3 egg yolks

¼ cup freshly squeezed orange juice

1 Tbsp. grated orange peel

1 Tbsp. vanilla

1 Tbsp. cornstarch

1 cup cream

Place sugar in a heavy saucepan over medium-high heat.  Cool, stirring constantly until the sugar melts and turns a golden amber color, about 10 minutes.  Pour melted sugar syrup into a flan mold or custard dish.  Let cool.

Preheat oven to 350.  Pour milk, sweetened condensed milk, eggs, yolks, orange juice, orange peel, vanilla and cornstarch into a blender.  Blend until mixture is smooth.  Pour in the cream; pulse several times.  Pour the mixture over the cooled caramel syrup in the flan mold.

Line a roasting pan with a damp kitchen towel.  Place the flan mold on the towel inside roasting pan.  Fill roasting pan with boiling water to reach halfway up the sides of the baking dish.

Bake until set, but still slightly jiggly when moved, 45 minutes to 1 hour.  Let the flan cool then refrigerate for at least 4 hours.  To serve, run a sharp paring knife around the inside of the mold to release the flan.  Invert a plate on the mold, flip the mold over, and gently remove the mold.

Rebecca Allen

Chicken Enchiladas

Cheese and Bacon Salad

Brownies with Ice Cream

Kool Aid

Chicken Enchiladas

1 can of stewed tomatoes

1 can of green chilies

1/2 cup of chopped onion - sauté

1 can of cream of mushroom soup

1 cup of sour cream

2 cups of deboned chicken

2 cups of Colby Jack cheese

6 oz. of cream cheese

10 medium size flour tortillas

Blend everything in a bowl with hand.  Roll into medium tortillas.  Put any extra filling on top of the rolled enchiladas.  Bake at 350 degrees for 30 minutes.

Cheese and Bacon Salad

All ingredients are to the desired amounts

Fresh Spinach

Crumbled Feta

Crumbled Bacon

Mushrooms

Any Dressing

Michelle Braithwaite

Menu:

Ham and Bread Quiche

Fruit Salad in Orange Juice

Milk

  

Ham and Bread Quiche

½ lb. cooked ham – chopped – or smaller

6 eggs

2 c. milk

8-10 slices white bread- cut into cubes

1 c. shredded cheese

1 tsp. season salt- or less

1 tsp. ground mustard

Beat eggs, add milk in a bowl – salt and mustard. Place bread in bottom of pan – or can stir in bread, ham, and cheese – pour into 9 x 13 cover and refrigerate overnight – remove 30 minutes before baking. Bake at 350˚ for 40 minutes or until knife comes out clean, near center. Makes 10 about servings.

Fruit Salad

2 apples, diced

1orange, peeled and diced

2 bananas, diced

1 can orange juice concentrate, made up

Place diced fruit in cup, pour small amount of juice over top to keep fruit from turning dark. Can also use favorite flavor of yogurt and other types of fruit.

Loni Wells

Baking Powder Biscuits

Sausage Gravy

Green Beans

Chocolate Pudding

Water

Baking Powder Biscuits

½ cup shortening

2 cups flour

1 Tbls. honey

3 tsp. baking powder

1 tsp. salt

¾ cup milk

Preheat oven to 450. Mix dry ingredients then cut shortening into dry ingredients. Add honey and milk and mix until dough is mixed (do not over mix). Lightly powder a flat surface and roll out the biscuit dough; use extra flour as needed to make the dough easier to handle. Using a cup or biscuit cutter, cut out pieces of dough and place on a baking sheet. Place in oven and cook for 10-12 minutes.

Sausage Gravy

1 lb of regular sausage

2 Tbls butter

¾ cup flour

2 cans evaporated milk

2 cans of water

Cook sausage and butter over medium-high heat until sausage is cooked thoroughly. Add flour and stir. Add milk and water, stirring occasionally, until gravy comes to a boil. Continue to stir occasionally and allow to boil until desired thickness. Add salt and pepper to taste.

KyLee Morse

Cranberry Sparkle Drink

1 12 oz. can of Frozen Cranberry Juice 

1 2 Liter bottle of 7Up

Mix all ingredients together, and add ice.

Coleslaw Salad

1 Bag of Coleslaw

4 Tbs Oil

3 Tbs Sugar

3 Tbs Vinegar

Chicken Roman Noodle w/ Seasoning

Pepper (to taste)

Crunch up the Roman Noodles. Mix Oil, Sugar, Vinegar, Pepper, and Roman Noodle Seasoning together in a separate bowl, until Sugar dissolves. Add the noodles and dressing into the bowl with the coleslaw and mix so the noodles, and dressing are even throughout.

Taco Ring

1 lb Ground Beef

2 Cans of Crescent Rolls

1 lb of Cheese

1 Pack or Taco Seasoning

Pre-heat oven to 375˚. Brown the Hamburger and drain the grease, then add the Taco Seasoning and 2 T of water. Mix ½ C of cheese into the meat. Lay out the Crescent Rolls in a circle with the wide end of the rolls overlapping and the tips of the rolls are facing the outside of the circle. On the thickest part of the Crescent Roll put a large spoonful (or two) of meat on each Crescent Roll then fold the end over to cover the meat. (The Crescent Roll should be covering most of the meat, but you can still see it on the sides.) Repeat until each Rolls has meat in it. Bake for 12-15 min. Sprinkle the remaining amount of cheese on top the last 5 min of cooking.

Fried Corn

¼ C Butter

16 oz. Bag of Frozen Corn

Oregano

Basil

Melt ¼ C butter in a frying pan. Cook the corn in the frying pan to desired tenderness. Add Oregano and Basil to taste.

Skor Cake

1 Box of German Chocolate Cake

½ C Vegetable Table

3 Eggs

¼ C Water

8 oz. Cool Whip

14 oz. Sweetened Condensed Milk

12.5 oz. Caramel Sauce

2 Skor Candy Bars

Pre-heat oven to 375˚. Mix up the German Chocolate Cake mix and place it in a greased 9x13 cake pan.  Cook for 22 min. Take out of the oven and use a straw to poke holes throughout the cake 1 in apart. Fill the holes and spread both the Caramel and Sweetened Condensed Milk across the whole cake. Place in refrigerator for 30 min. Take out and spread Cool Whip on top. Crunch up the Skor Candy Bars and sprinkle throughout the cake. 

Victoria Nielsen

Creamy Chicken Spaghetti Casserole

Ingredients:

-4 whole chicken breasts                                               

-1/4 cup butter           

-8 ounces canned sliced mushrooms

-1/8 cup cooking white wine

-1/8 cup flour

-2 cups canned chicken broth

-3/4 cup whole milk

-1/8 cup cooking white wine

-1/2 cup fresh parmesan cheese

-1/2 cup chopped black olives

-1/2 teaspoon salt (to taste)

-Pepper (to taste)

-Extra fresh parmesan for sprinkling

-1/2 pound thin spaghetti

Preparation Instructions:

Place chicken in a pot of water and boil on medium-low heat for 20 minutes. Remove chicken from pot and allow to cool slightly.  

Melt 2 tablespoons butter in a large skillet. Throw in mushrooms, add 1/8 cup white wine, and sprinkle with salt and pepper. Cook over medium heat for 8 to 10 minutes, or until liquid has totally evaporated. Remove mushrooms from skillet. Set aside.

Bring broth to a boil. Break spaghetti into thirds (shorter pieces). Add spaghetti pieces to boiling broth and cook. Drain when al dente.

Shred chicken.

Return large skillet to medium-low heat. Add 3 tablespoons butter. Sprinkle flour over butter, whisking to combine. Cook for 1 or 2 minutes. Pour in 2 cups broth and whisk to combine. Pour in milk, additional 1/8 cup wine, salt and pepper to taste, then cook and bubble until thick. Turn off heat, add Parmesan cheese, and stir.

Add mushrooms, chicken, and chopped olives. Stir to combine and check seasonings. Add cooked spaghetti and stir.

Turn into a 9 x 9 casserole pan. Bake at 350 degrees or until golden brown and bubbly. Serve with salad and warm, crusty bread.

Crazy Bread

Ingredients:

-1/2 Tablespoon yeast

-3/4 cup warm water

-1 Tablespoon sugar

-1 3/4 cup flour

-1/4 teaspoon salt

-2 Tbsp. butter

-Parmesan cheese (to taste)

-Salad supreme (to taste)

Instructions:

Mix yeast and warm water. Sprinkle sugar on yeast and water mixture. Let sit for 5-10 minutes. Add flour and salt. Beat until it’s all mixed together. Knead dough for 3 minutes. Let dough rise for 10 minutes. In a 9 × 9 Pyrex pan melt 1/4 cup butter. Roll out dough to fit pan. Lay dough in melted butter, then flip so buttered on both sides. Sprinkle with parmesan cheese and salad supreme. Use a pizza cutter to cut the dough. Cut the dough in half long ways and short wise cut into one inch strips. Bake at 350˚ for 10-15 minutes.

Coconut Cream Pie

Crust:

-1 pkg. macaroon cookies

-1/4 cup melted butter

Filling:

-3 cups heavy cream

-1/2 cup powdered sugar

-1 large package instant vanilla pudding

-2 cups milk

-3 cups flaked coconut

Instructions:

Crush up cookies fine. Mix cookies and melted butter. Press into a 9 inch pie plate. Bake at 350 degrees for 10 minutes. Set aside and let cool.

Beat heavy cream until stiff peaks form then add powder sugar. Mix pudding with milk adding 1 1/2 cups flaked coconut. Fold in half of whipped cream. Poor filling into cooled crust. Top with remaining whip cream. Toast remaining coconut in a small frying pan. Sprinkle toasted coconut on top. Refrigerate for at least one hour.

Jessica Cox

Shepherd’s Pie

Crescent Rolls

Tarts

Shepherd's Pie

Mashed Potatoes

-2 1/2 lbs. peeled and diced potatoes

-3 Tbsp butter

-1/2 tsp salt

-1/4 tsp pepper

-1 cup milk

Begin by peeling and dicing potatoes and put them into a pot of boiling water. boil until tender. drain the water. Add butter, milk, salt, and pepper and mash up.

Meat Sauce

-1 lb. ground beef

-2 cans green beans

-1/4 tsp salt

-1/4 tsp pepper

-1 can cream of chicken soup

-1 med onion chopped finely (opt. - I'm not using one)

 -1 cup shredded cheese

Brown the ground beef in a frying pan. Drown the grease out of the meat. Drain green beans and add them and the cream of chicken soup (and onion if desired) to the meat. Add salt and pepper. 

Take the meat sauce and place it on the bottom of an 8x8 greased pan then layer the mashed potatoes on top. Add Cheese to the top of mashed potatoes. Place in the oven and bake at 350 degrees F until the cheese is melted and the meal is warm all the way through. 

Tarts

Crust

-1 cup sugar

-1 cup shortening

-1 egg

-2 cup flour

-1 tsp vanilla

Mix all ingredients together; roll into balls and place in mini muffin tins. Press dough into tin creating a cup like figure. Bake at 350 for 9 minutes. take out of oven and let cool. 

Cream

-8oz whipped cream

-4oz cream cheese (softened)

Beat together until desired thickness is reached. scoop the mixture into the cooled shell and place fruit of any desired kind (if desired) on top of the tart.