Chicken Roll Ups

2 lb. boneless skinless chicken breasts, diced
1 cup onion, minced
Lemon Pepper Seasoning
16 oz of cream cheese
4 cans of 8 of croissants butter flake
1 box of Kraft stove top stuffing mix for chicken
1 cup of butter
1 can Campbell's chicken noodle soup
1 can Campbell's family size cream of chicken soup

Dice chicken; 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 chicken 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 my mixing soups and adding one small can of water.  Place in sauce pan on stove-top and heat until hot and bubbly.

Recipe from Brian Vega

Muddy Buddys

2/3 cup smooth peanut butter

1 cup milk chocolate chips

8 cups of Chex mix( the cereal)

2-3 cups of icing super

Directions:

Put peanut butter and chocolate chips in a bowl and microwave for 45-60 seconds. Pour 8 cups of Chex mix in a bowl. Stir the peanut butter and chocolate chips once it's finished microwaving. Pour the mix into the Chex mix and stir well. Put the chocolate goodness into a big ziplock bag. Add a cup of icing sugar in at a time. Zip bag and shake until mixed. Keep adding icing sugar until it looks right. (White ish gray) then pour into a bowl and serve

Recipe from Jordan Hartley

Chocolate Chip Cookies

2 eggs

1 cup butter

1 cup white sugar

½ cup brown sugar

3 cups flour

1 tsp vanilla

2 tsp baking soda

½ tsp salt

1 cup milk chocolate chips
1 cup dark chocolate chips

Directions: Cream butter, eggs, sugars, vanilla and one cup flour.  Add soda, salt and rest of flour.  Dough should not be sticky. 

Roll into golf ball sized dough balls and place on non stick cookie sheet.

Bake 1^st batch on 350 degrees for 8 minutes and the rest for 7. 

Recipe from Shianne Hobson

Fruit Salsa

1lb of strawberries 
1/2lb of raspberries 
1 lemon 
2 Granny Smith apples 
3 tbsp seedless preserves (I use black raspberry)

Cinnamon Crisps 

10 large tortillas 
Cooking spray 
Cinnamon 
Sugar 

Zest the lemon and set aside, then squeeze out 3 tablespoons of lemon juice into a bowl. Peel and medium chop apples and add to the lemon juice coating the apples. Medium chop the strawberries and add to the apples. Add the raspberries, uncut, because they will break apart. Add the lemon zest and preserves. Stir well and let stand at room temp 15 minutes before serving. 
(Original recipe includes 2 kiwi *I left them out for allergy reasons*) 

Preheat the oven to 350 degrees. Combine cinnamon and sugar. Work with 3 tortillas at a time. Spray and lightly dust cinnamon sugar on both sides of the tortilla. Keep them stacked and use a pizza cutter to slice them into strips. Cook at 350 degrees for 8-11 minutes, until you see the edges of the chips start to curl. Serve with salsa. Enjoy!! :)

Recipe form Kenedee Spencer

Mango Salsa

·         1 mango - peeled, seeded, and chopped

·         1/4 cup finely chopped red bell pepper

·         1 green onion, chopped

·         2 tablespoons chopped cilantro 

·         1 fresh jalapeno chile pepper, finely chopped

·         2 tablespoons lime juice

·         1 tablespoon lemon juice

Directions

1. In a medium bowl, mix mango, red bell pepper, green onion, cilantro, jalapeno, lime juice, and lemon juice. Cover, and allow to sit at least 30 minutes before serving.

Recipe from Daniel Fillmore

Tomato, Basil, Garlic, Brie Pasta

· ¾ pound Mozzarella cheese

· 4 medium ripe-as-can-be tomatoes

· 2 medium cloves garlic

· ½ cup loosely packed basil leaves, cleaned and dried

· ½ cup plus 2 tablespoons excellent olive oil

· Kosher or sea salt and freshly ground pepper

· 1 pound bowtie pasta

1. Put the Brie in the freezer for about 20 minutes to firm up a little. This will make it easier to cut when the time comes.

2. Roughly chop the tomatoes and put them in a large serving bowl. Finely chop the garlic and add it to the bowl. Chiffonade or roughly chop the basil and add that to the bowl too. Pour in the olive oil and add a generous amount of salt and pepper. Gently stir everything together.

3. Once the Brie is firm enough, cut it into 1/2-inch cubes and add these to the bowl. Gently fold to combine the cheese with the rest of the ingredients. Cover the bowl and let it sit at room temperature for at least 2, and up to 8, hours -- the longer the better.

4. When you are ready to eat, bring a large pot of heavily salted water to a boil and cook the pasta until just al dente. Strain it and tip it into the bowl with the sauce. Fold everything together until it is well combined, the Brie has begun to melt, and the pasta is slicked with cheese and tomato goodness. Serve immediately with a big green salad.

Recipe from Callan Towse

Texas Chocolate Cake

2 Cups Sugar

2 1/2 Cups Flours 

1/2 tsp salt

1 Stick Butter

1 Cup Water

4 Tbs. Cocoa 

1/2 cup buttermilk or sour cream 

2 Eggs 

1 tsp soda

1 tsp vanilla  

Instructions: Mix sugar, flour, and salt in a large bowl. In a small pan on the stove bring the butter, water cocoa to a boil, then take it off the heat and add to the flour, sugar and salt mixture. Stir it together and let it cool for a bit. Add the buttermilk, eggs, soda, and vanilla and blend well. Spread in a greased cookie sheet and bake at 375 degrees for 20-25 minutes. Frost.

Frosting for Texas Choc. Sheet Cake: 

1 stick butter 

6 tbs milk 

4 tbs cocoa

1 cup nuts (optional) 

1 pound powdered sugar

1 tsp vanilla  or almond extract

Put the milk, butter, cocoa in a small pan- bring to a boil, then take off heat. Add nut (optional), powdered sugar, and vanilla. Blend. Drizzle over warm cake

Recipe from Taylor Jorgensen