Rachel’s summer salad and chicken sandwich night

 Fruit salsa and cinnamon chips 

Ingredients

Salsa:

  1 pint Strawberries caps removed and finely diced

  2 Kiwi peeled and finely diced

  1 Granny Smith Apple peeled and finely diced

  1 Mango peeled and finely diced

  1/4 cup Sugar

  1 Lemon

Cinnamon Chips:

  6 Flour Tortillas

  1/2 cup Butter melted

  1 cup Sugar

  1 tablespoon Cinnamon

Instructions

Fruit Salsa:

   Place all of the diced fruit in a large bowl.

   Sprinkle the sugar over the fruit and then squeeze the lemon over the fruit (make sure to remove the seeds!).
Toss the fruit until well coated.

   Cover the fruit and refrigerate for at least 30 minutes before serving.

Cinnamon Chips:

   Preheat oven to 400 degrees F.

   Brush the melted butter over the tortillas making sure to turn them to butter both sides.

   Use a pizza cutter or sharp knife to cut the tortillas into chip-sized wedges.

   In a small bowl combine the sugar and cinnamon together.

   Place the tortillas in a gallon bag or large sealable container. Add the cinnamon sugar, seal the bag and shake until the chips are covered in cinnamon sugar.

   Arrange the tortilla pieces in a single layer on a parchment paper lined baking sheet. Bake for approximately 7 minutes or until crispy.

   Let cool completely before serving

https://www.halfbakedharvest.com/chicken-bacon-avocado-melt/

https://iowagirleats.com/jennifer-aniston-salad/

https://abountifulkitchen.com/southwest-salad-with-cilantro-honey/

Amy & Nora's Sous Vide meat and salad night

Berry scones

Preheat oven to 425, line a cookie sheet with parchment paper

Mix Dry ingredients in Processor:

1 1/2 C flour

1 1/4 C oats

1 T baking powder

1/2 tsp salt

1/4 C sugar

And 1 cold cube of butter cubed

Then pour in bowl with:

1 egg

1/2 C buttermilk

1 tsp vanilla

1 tsp cider vinegar

Beat with mixer until it comes together, then fold in 1 c frozen or fresh berries (it’s much easier to fold in frozen berries).  I do blueberries and raspberries.

Spoon about 12 even balls onto the cookie sheet, press them down a bit and sprinkle raw sugar on top.  Bake for 16min

Key lime bars (I use limes instead of lemons in the recipe).  You can double the recipe (and only need 1.5x the curd) for a 9x13 pan.

 

Kristi's french inspired Beef Roast night

Appetizer Mushroom Pinwheels

Main Pot Roast

Dessert Mint Brownies

 

Michelle B's Fondue night

 Fresh Spring Salad

Lemon Basil Vinaigrette

Cheese Fondue

Cheddar Cheese Fondue

Roasted Tomato Fondue

served with potatoes, apples, pears, ham cubes, meatballs, bread, pretzel bites, cauliflower, broccoli, sliced sausage, cherry tomatoes, etc

I cooked them all on the stovetop in my cast iron pan and then transferred them to crockpots.  I used a mixture of cheeses. Sam’s has a bagged alpine blend that is perfect and ready to go! Plus I added my own. I had some Swiss and gruyere to use up! I just used chicken broth (and I used the beef broth in the cheddar) instead of wine.

Frozen Lemon Dessert

Sarah's comfort food

 

Roasted Brussel Sprouts

★★★★

INGREDIENTS

20 brussels sprouts, cut into wedges

Any type of oil

Salt and pepper

6 tablespoons mayonnaise

1/4 teaspoon minced garlic

1 teaspoon lemon

1 tablespoon finely chopped flat leaf parsley

DIRECTIONS

Preheat oven to 400°. 
Place brussels sprouts on a baking dish and drizzle with oil. Crack fresh salt and pepper 
to taste and mix around the brussels sprouts on the pan to ensure they all get nicely 
coated in the oil. 
Bake for 15 minutes or until golden brown on at least one side. 
While brussels sprouts are roasting, mixed together: mayonnaise, garlic, parsley, 
and lemon juice. 
Serve aïoli alongside the finished brussels sprouts.

Lasagna Soup

★★★★★

Dinner

INGREDIENTS

1 pound ground Italian sausage

2 cup onions, chopped

1 cup carrots, diced

2 cups button mushrooms, sliced

2 tablespoon minced garlic

4 cups chicken broth

1 can chopped Italian style stewed tomatoes, (14 1/2 ounces)

1 cup Campanelli pasta

2 cup fresh spinach, chopped

Garnish: 

1 cup provolone or fresh mozzarella, diced

1/4 cup Parmesan, shredded

4 teaspoon thinly sliced fresh basil

DIRECTIONS

Brown sausage in a large sauce pan over medium high heat. Add onions and carrots, 
sauté 3 minutes. Stir in mushrooms and garlic, and sauté another 3 minutes. Add broth 
and tomatoes; bring to a boil. Stir in the pasta and simmer until cooked, about 
10 minutes. Add the spinach and cook about 1 minute, or until wilted. Place cubes of 
cheese in each serving bowl, then ladle soup over to melt. Garnish with Parmesan and 
basil.

NOTES

Don’t add more pasta, it will absorb the liquid. Only add what is in the directions.

Favorite Breadsticks

Prep Time: 40 mins Cook Time: 20 mins Difficulty: Easy Servings: 4 serving Source: My Collection

INGREDIENTS

1 1/2 cup warm water

1 T yeast

2 T sugar

3 1/2 cup flour

1/2 t salt

Butter for pan

DIRECTIONS

Dissolve yeast in warm water. Add sugar and let it proof. Add salt and flour. Knead for 

3 minutes. Let dough rest for 10 minutes. Melt 3-4 T butter and pour most of it on a 

cookie sheet. Roll dough to cover cookie sheet. Cut strips to desired width, then twist 

or lay flat on cookie sheet. Brush remainder of butter on dough and sprinkle with garlic 

salt, Parmesan, and parsley. Raise for 10-20 min. Preheat oven to 375 and bake for 

20 minutes or until golden. 

Mini Burger Slider Style

★★★★

Appetizer

INGREDIENTS

1 pound ground beef

1 package, Lipton onion soup mix

12 pack Hawaiian sweet rolls

1 cup shredded cheese

1/2 cup mayonnaise

1 tablespoon butter, melted (for brushing)

Optional:

1 teaspoon Worcestershire sauce, 1 teaspoon yellow mustard, pickles, sesame seeds

DIRECTIONS

1. In a skillet over medium high heat, brown, the ground beef. Add the onion soup mix, 
(add Worcestershire sauce/mustard if using). Cook until no pink remains, then drain the 
grease.
2. Remove the beef from heat and stir in the mayonnaise and shredded cheese until 
melted or combined.
3. Preheat the oven to 350°F. Without separating the individual rolls, slice the entire 
package of Hawaiian rolls in half horizontally to create one large top slab and one 
bottom slab.
4. Using a 9 x 13 inch baking dish, cover bottom of baking dish with tinfoil, spray or butter. 
Place the bottom slab of rolls into the baking dish. Spread the the beef mixture evenly 
over the rolls. Top with additional cheese and pickles, if desired. Place the top slab of rolls 
over the meat.
5. Melt the butter and brush it over the top of the buns. Sprinkle with sesame seeds if 
desired; cover the baking dish with foil.
6. Cook at 350° for 15 to 20 minutes, or until the cheese is melted, and the sliders are 
heated through.
7. Remove from the oven, cut into individual sliders, and serve immediately.

NOTES

Can serve pickles on the side rather than on the slider.

Cheese Meatloaf

★★★★★

Main Dishes

INGREDIENTS

1 1/2 pounds lean ground beef, well drained

1/2 cup dry breadcrumbs, or 16 crumbled soda crackers

1/2 cup chopped onion

1/3 cup chopped green pepper

1 teaspoon salt

1/2 teaspoon celery salt

1/2 teaspoon paprika

1 1/2 cup cubed cheddar cheese

2 eggs beaten

3/4 cup of milk

DESCRIPTION

Grandma Ora Cannon

DIRECTIONS

Mixed just until blended. Shape into a loaf. Put into greased bread pan.
Bake at 350° for 1 hour

Cookie Salad

★★★★★

Difficulty: Easy

INGREDIENTS

1 small package of French vanilla instant pudding

1 small package of white chocolate instant pudding

2 cups milk

1 8 ounce container of whipped topping (cool whip)

1 large or 2 small cans of mandarin oranges, well drained

1 can pineapple chunks or tidbits, well drained

2 bananas sliced

1 package of fudge striped cookies, crumbled

DIRECTIONS

do not follow directions on pudding box

Combined packages of instant pudding with the 2 cups of milk. One cup of milk per 
pudding package. Whip together to pudding consistency.
Add whipped topping, and mix
Add oranges, pineapple and bananas. Mix. 
Right before serving add cookies to th whole bowl OR individual bowls 
(cookies will get soggy if left in pudding)

NOTES

Nicholls famous dessert

Grandma’s Slush

★★★★★

Beverage

Source: Alison Reeder

INGREDIENTS

1 qt apricot juice 

or

30 oz of can’s apricot halves, pureed

46 oz can pineapple juice

6 oz can orange juice

4 mashed bananas

3 cup sugar

2 qt water

DIRECTIONS

Mix ingedients and freeze in shallow container. 

Serve with sprite

Lunch Lady Peanut Butter Bars

Prep Time: 15 min Cook Time: 15 min Servings: Serves: 48 Source: Sixsistersstuff.com

INGREDIENTS

1 cup sugar

1 cup brown sugar, firmly packed

1 cup butter

1 teaspoon vanilla

2 eggs

2 1/2 cups peanut butter (divided)

or

256 grams peanut butter in the batter

384 grams peanut butter on top

2 cups oatmeal (not quick)

2 cups flour

1 teaspoon baking soda

1 teaspoon salt

Frosting:

1/2 cup margarine or butter, softened

1/4 cup milk

1-2 teaspoons vanilla (depending on your taste)

3 tablespoons cocoa

2-3 cups of powdered sugar

DIRECTIONS

Preheat oven to 350 degrees.

In a large bowl, cream the sugar, brown sugar, and butter together. Add the vanilla, eggs, 
and 1 cup peanut butter and stir to combine.
Add the remaining ingredients and mix together.
Spread dough on a greased jelly roll pan (18x13x1"). Bake for 15 minutes (until golden 
brown).
While hot spread the other 1 1/2 cups peanut butter on top - it helps to drop spoonfuls all
 over the top of the bars, then spread after the peanut butter has started to melt.
Let cool until the peanut butter has become solid again (I usually throw them in the fridge so
 they set up faster and so I can eat them sooner!).
While cooling, mix together frosting ingredients with a hand mixer and then spread on top 
of bars.