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

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)

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.

Lion House Rolls

Prep Time: 34 mins | Cook Time: 15 mins | Difficulty: Easy | Servings: 1 serving

Ingredients:
2 cups water (110 to 115 degrees)
2/3 cup nonfat dry milk
2 tablespoons active dry yeast
1/4 cup granulated sugar
2 teaspoons salt
1/3 cup butter
1 egg
4 1/2 to 5 cups all-purpose flour or bread flour
1/2 cup butter melted

Directions:
In large bowl of an electric mixer, combine water and dry milk powder, stirring until milk dissolves.

Add yeast, then sugar, salt, butter, egg, and 2 cups of the flour.

Mix on low speed until ingredients are wet. Increase mixer speed to medium and mix for 2 minutes. Add 2 cups flour; mix on low speed until ingredients are wet, then for 2 minutes at medium speed. (Dough will be getting stiff, and remaining flour may need to be mixed in by hand.) Add remaining flour, 1/2 cup at a time, and mix again until dough is soft, not overly sticky, and not stiff. (It is not necessary to use the entire amount of flour.)

Scrape dough off sides of the bowl and pour about one tablespoon of vegetable oil; work oil all around the sides of the bowl. Turn dough over in a bowl so it is covered with oil. (This helps prevent dough from drying out.) Cover with plastic wrap and allow to rise in a warm place until doubled in size, about 1 1/2 hours. Sprinkle the cutting board or counter with flour and place dough on a floured board. Roll out and shape as desired. Place on greased or parchment-lined baking pans. Cover lightly with plastic wrap. Let rise in a warm place until rolls are doubled in size, about 1 to 1 1/2 hours.

Bake at 375° F for 15 to 20 minutes or until browned. Brush with melted butter while hot. Serve with honey butter or raspberry honey butter. Makes 1 1/2 to 3 dozen rolls, depending on shape and size of rolls.

Note: You can freeze shaped rolls for later use. Simply double the amount of yeast used when making dough if freezing. After the first rise, shape the rolls but do not rise again. Instead, place rolls on a baking sheet and immediately place in the freezer. When dough is frozen solid, remove rolls from the pan and place in a plastic bag, squeeze excess air out of the bag and seal. Rolls can be frozen for 3 weeks.

Turkey & Gravy instructions

Green Beans with Chocolate sauce

Stuffing recipe

Cranberry Orange Sauce