Filly Fudge

Recipe by: Jan Royce

INGREDIENTS:

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
Coconut
Nuts-chopped


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!

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.)

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!

Chopped Salad

Recipe By: Deborah Barton

green leaf lettuce
iceberg lettuce
crumbled crisp bacon
tomatoes
monterey jack cheese, shredded
avocados
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

chicken
dried cranberries
mandarin oranges
cashews
green onions
frozen corn
pineapple tidbits
***you can really add anything you want and it will give you a little different flavor.

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!

Cherry-Blackberry Cobbler

Recipe by: Deborah Barton

1 can (21 ounces) cherry pie filling

1 can (21 ounces) blackberry pie filling

1 yellow or white cake mix

2 eggs

1/3 cup evaporated milk

1 teaspoon cinnamon

Spread pie filling on bottom of greased 4 1/2 to 6-quart slow cooker. In a bowl, mix cake mix, eggs, milk, and cinnamon together. Spoon cake mixture evenly over pie filling. Cover and cook on low heat 3 hours or on high heat 1 1/2 hours. Turn off slow cooker and allow cobbler to cool 20 minutes. Makes 10-12 servings

Serve warm with a scoop of vanilla ice cream.

VARIATION: Add 2 cans of one flavor pie filling in place of one of each pie filling.

Substitute German chocolate cake mix for the yellow or white cake mix.

Ranch Egg Salad Croissant Sandwiches

Recipe by: Deborah Barton

9 hard cooked eggs, peeled
1/4 cup chopped green onions (4 medium)
1/4 tsp salt
1/4 teaspoon coarse ground black pepper
1/2 cup ranch dressing
6 croissants, split
3 cups torn lettuce

Cut each egg in half. Remove yolks; place in large bowl. Mash yolks with fork. Stir in onions, salt, pepper and ranch dressing. Chop egg whites; stir into yolk mixture.

To make each sandwich, top bottom half of 1 croissant with about ½ cup lettuce and ½ cup egg mixture. Cover with to9p half of croissant. Repeat for remaining sandwiches.

Cadbury Creme Filled Cookies

Recipe by: Chelsea Christensen

Mix:

1 box Devil's Food Chocolate Cake

2 eggs

1/2 Cup vegetable oil

Spoon dough around mini Cadbury Creme Egg

Bake @ 350 for 10-12 minutes

Easter Nest With Peeps

Recipe by: Debbie Nelson and Jan Royce

1-12 oz package chocolate chips
1-12 oz package butterscotch chips
1-12 oz package Chow Mein noodles (you can break them up a little if you want)

Melt 1/2 package of each type of chips in double boiler or microwave.
(You can add 1 cup of peanuts if you want)
Mix noodles (about 1/2 to 3/4 package) in the melted chocolate. Mix until covered. (It is easier to mix if you use two forks.)
Drop by spoonful for individual nests or make one large nest.
Shape into a nest.

Place on green colored coconut
Add marshmallow chicks and jelly beans or chocolate Easter eggs

Deviled Eggs

Recipe by: Jami Leavitt

• Hard Boil 12 Eggs
• Peel eggs under water while still warm
• Cut eggs in half length wise
• Scoop out hard boiled egg w/ spoon and place in bowl
• Add enough Best Food's Mayo to yolks to make as moist as desired and mix with electric mixture until smooth
• Add mustard and seasoning salt to taste (the yolk mixture should taste quite salty because the white of the eggs will decrease the taste of the salt)
• Spoon yolk mixture evenly into egg white halves
• Sprinkle with paprika
• Serve immediately or refrigerate until serving

White Chocolate Coconut Bird's Nest

Recipe by: Chelsea Christensen

Melt 12 oz bag of white chocolate chips. Add green food coloring. Mix with one bag sweetened shredded coconut. Spray muffin tin with vegetable spray. Press mixture into muffin tins shaping like a nest. Press jelly beans into mixture/nest before they set. After hardening put in plastic bags.

Guys and Dolls Dessert

Recipe by Helen Griffith

1 ½ pkgs. Chocolate chips (either semis sweet or milk chocolate)
2 ½ tea. Sugar
3 eggs, separated
1 pint whipping cream
2 angel food cakes (round shape—from market)

1. In a large bowl, break cake into bite-sized pieces and set aside.
2. Separate eggs (put yolks into one bowl and whites into another bowl). With an electric beater, beat the yolks until creamy and the whites until stiff.
3. Beat the whipping cream until peaks form and place in refrigerator until ready to use.
4. Melt chocolate chips and sugar in a double boiler over boiling water stirring constantly until smooth. Remove from heat and add beaten egg yolks. Fold in stiffly beaten egg whites and mix well.
5. Fold in the whipped cream and stir until the mixture is smooth.
6. Place half of the angel food pieces on the bottom of a 9x13 glass pan. Slowly pour enough chocolate mixture to cover cake. Repeat once again with cake pieces and chocolate mixture. **(You probably will have some chocolate mixture left over…refrigerate and use with vanilla ice cream for another treat).
7. Put glass pan in refrigerator for several hours or overnight prior to serving.

Guacamole

Recipe by Megan Christensen

5 medium avocados
1/4 cup diced tomato
1/4 cup diced yellow onion
1 clove garlic
Juice of 1 lime
2 Tbsp. cilantro
Salt and Pepper to taste
Cut up all ingredients and mash together in bowl. Refrigerate for 30 min before serving.

Green Jello Salad

Recipe by Dianne Teichrieb

1 mixing bowl

1 deep bowl (clear glass preferred)

1 plate or serving platter

1 column of Oreo Cookies (10-12) crumbled

1 pkg (6 oz) of Lime Jell-O (regular or sugar free)

4 oz Cool Whip (regular or fat free) thawed

In mixing bowl, strip 2 cups boiling water into Jell-O until dissolved. Add and stir in 1 2/3 cups of cold water into dissolved Jell-O. Remove 1

cup dissolved Jell-O and cover bottom of deep bowl. Refrigerate both bowls for 1 hour.

Crumble Oreo cookies and set aside. When mixin

g bowl of Jell-O has started to congeal or is almost set, remove from refrigerator and stir in Cool Whip. Set aside.

Remove deep bowl of Jell-O only and lightly cover with cookie crumbs. There should be plenty left over for more layers.

Caution: Add Jell-O mixture slowly over cookie crumbs, and try not to displace cookie layer.

Carefully start layering with Jell-O/Cool Whip followed by cookie layer and repeat. Amount of layers will depend on the shape and depth of the bowl.

Last layer should be Jell-O/Cool whip mixture.

Refrigerate again for 3-5 hours until really solid. Serve in deep bowl with leftover cookie crumbs for garnish. Optional: Let Jell-O mold sit at room temperature for 5 minutes or use warm water release method. Cover bowl with plate and invert to release Jell-O mold onto serving plate.

Grasshopper Cake

Recipe by Chelsea Christensen

Spray 9 inch springboard pan. Crush 25 Oreos and mix with 1/4 cup melted butter. Push mixture onto bottom of pan and put in freezer for 15 minutes. Put softened 1/2 gallon mint chocolate chip ice cream on top. Freeze 1 hour. Put 1 jar of hot fudge on top. (Slightly warm the hot fudge to spread better.) Freeze 1 hour. Put 1 small tub Cool Whip (thawed) on top and freeze for an additional 30 minutes.

Jell-O Salad

Recipe by Jan Royce

1- 16 oz container of cottage cheese

1- 3 oz pkg of any flavor Jell-O

1 can crushed pineapple

1- 8 oz container Cool Whip (slightly thawed)

Mix dry Jell-O into cottage cheese. Add pineapple (not necessary to drain.) Mix well with a spoon. Add Cool Whip. Add marshmallows, apples, coconut, nuts, or anything you want to decorate! Refrigerate until ready to serve.

Natalie's Scottish Salad

Recipe by Susan Scollick

Romaine lettuce
Honey covered almonds
1 can mandarin oranges
Brianna’s Homestyle Poppy Seed dressing (peach pit on the label)Aged swiss cheese shredded about a cup
Mix & toss & serve
Do not mix together until just before serving
Optional add-ins: tomatoes, etc

Spinach Artichoke Chicken

Recipe by Sandy Sheesley

Serves 6

6 boneless chicken breasts

1 pkg frozen spinach

1 pkg frozen artichoke hearts (Trader Joes)

1 can cream of mushroom soup

1 pkg (8 0z) cream cheese--softened

1 cup mayo

1 cup milk

Preheat oven to 375. Thaw frozen veggies. Put thawed spinach, artichokes, soup, cream cheese, mayo, and milk in sauce pan. Stir on medium heat until creamy. Spray 9 x 13 baking dish and place chicken on bottom. Pour mixture over chicken and bake for 45 minutes.

Spinach Dip

Recipe by Sue Wilbur

1 pkg (10 oz) frozen spinach thawed and squeezed dry

2 cups sour cream

1 cup mayo

1 pkg Knorr vegetable recipe mix

Combine all ingredients and chill about 2 hours. Serve with your favorite dippers!

RECIPES WANTED

Do you ever get sick of the same old recipes you feel like you eat every week? Or do you just resort to eating out because you don't have any good, easy recipes? If you've said yes to either or both of these questions, then we have a solution for you! The Enrichment Committee has decided to start a Recipe Exchange Group, so we can all share ideas and expand our culinary horizons!

We will have a different theme every month to make sure no recipes are repeated. And, if you miss a month, don't sweat it! We have created this web site where all of the recipes will be uploaded, so you can still try them out! We will also provide information concerning the upcoming month's event. This month's theme is "Anything Green" in honor of St. Patrick's Day. It will be this Thursday, March 12 at 7:00 pm at Michelle Christensen's home. Please bring one copy of your recipe along with the dish!

Bon Appetit!