Friday, July 17, 2009

Filly Fudge

Recipe by: Jan Royce


2 pkg. (6 oz.) Cream cheese, softened
1/4 c Margarine or butter, softened (1/2 stick)
1 tsp. Vanilla
1/4 tsp. Salt
1 cup Cocoa
2 lbs. (2 boxes) Powdered sugar

Let cream cheese and butter sit in bowl until room temperature or soft. Add other ingredients except coconut and nuts. Mix. It is easiest to mix with your fingers. It will be real messy at first but as it mixes in, the mixture will clean off the bowl and your fingers. When mixed, you can either roll into individual balls or into a long roll. Then roll the individual balls or long roll into coconut or nuts or you can mix it right into the mixture. If you are doing individual balls you could also add a cherry or an individual nut half on top or any other topping that you like. Be creative. Refrigerate for at least 3-4 hours. Keep cold. If you saved any chocolate papers I.E. See’s chocolates, you can place the individual balls in those. The long rolls you can place on a plate, slice and serve. Keep any left overs, if there are any in the refrigerator.

"Show-Off" Salad

Recipe by: Chelsea Christensen

- Romaine lettuce, torn
- Fresh strawberries (sliced)
- 2 small cans of chilled mandarin oranges (drained)
- Red onion (diced)
- Sliced Swiss Cheese (torn into bite size pieces)
- Fresh Bacon Bits
- Feta cheese
- “Emerald’s Pecan Pie Pecans” (a green bag in the nut section of the grocery store) – sugar coated pecans
- “Brianna’s Poppy Seed Dressing” (glass jar), chilled

Use a large salad bowl. Put the romaine lettuce in the bowl so it filled half to ¾ full (depending on how many people you are feeding). You will be arranging the ingredients like a “pie” shape. There will be 7 “pieces of pie” arranged around the top of the salad. Don't mix the ingredients until right before serving. Once you are ready to eat, toss in the chilled salad dressing with the salad and serve immediately!

Monday, July 13, 2009

Super C

Recipe by: Alicia Morgan

Fill 1 glass with ice
Pour Orange Juice to top of glass
Dump into blender/smoothie maker
Add 1-1 1/2 Tbsp. Vanilla Powder
(I use Frappe Freeze smoothie base mix from Smart & Final)
*I also add 1/8 tsp. Vitamin C crystals from Trader Joes

Blend all together. Pour back into glass and enjoy!

(You can make as much as you want. Just repeat the steps above and add to blender.)

Saturday, July 11, 2009

Banana Pudding

Recipe by: Megan Christensen

-2 large boxes of vanilla pudding
-2 tubs lite cool whip
-3 bananas
-1 box vanilla wafers
-1 trifle dish

Prepare vanilla pudding according to directions on box. Pour half of mixture as first layer in trifle bowl. Place vanilla wafers around edge of dish. Add 1 1/2 bananas sliced into 1" pieces. Layer with one tub of cool whip. Repeat these steps, and add vanilla wafer crumbs to top it off!

Thursday, June 11, 2009

Chopped Salad

Recipe By: Deborah Barton

green leaf lettuce
iceberg lettuce
crumbled crisp bacon
monterey jack cheese, shredded
salad macaroni noodles

chop everything up into bite size pieces. toss. serve with your favorite dressing...I like Poppyseed the best with this.

other things to add are:
blue cheese
hard boiled eggs
baby spinach
dried cranberries
mandarin oranges
green onions
frozen corn
pineapple tidbits
***you can really add anything you want and it will give you a little different flavor.

Monday, May 25, 2009

Crock Pot - Pork Chops

Recipe by: Sue Wilbur

6 pork chops
1 cup apricot jam
3 tablespoons brown sugar
1 teaspoon kosher salt
1/2 teaspoon pepper
1/2 teaspoon cinnamon
1/4 teaspoon ginger
1/4 teaspoon cloves
1 (11-ounce) can mandarin oranges (and juice!)

The Directions.
Use a 4-6 quart crockpot. I switched Alison's recipe up a bit to reflect ingredients I had in the house. She'd approve, because that's the way she cooks. I know she wouldn't have wanted me to wake up my napper to go to the store, I just know it.

Put pork chops into your crockpot. In a small bowl, combine jam, brown sugar, and spices. Sppon over pork chops. Add the entire can of mandarin oranges evenly over the top. Cover and cook on low for about 8 hours, or on high for about 4.

Service with rice to soak up the yummy juice.

Crock Pot - Sweet and Sour Chicken

Recipe by: Sandra Hales

1 can pineapple chunks
1 can mandarin oranges
1/4 cup corn starch
1/4 cup brown sugar
3 tablespoons lemon juice
1/4 teaspoon salt
1/4 teaspoon ginger
5 pieces of skinless & boneless chicken

Double the ingredients for a large family; turn on your crock pot to high for about 1-2 hours or on low for double the time. Or, you can put the ingredients in a huge stock pot and just cook it for about 45 minutes or until thick and chicken is tender. Pour over rice! How easy!