Wednesday, April 13, 2011

Southern Scalloped Pineapple

by Wendy Kaupa

Cream together:
1 cup butter
2 1/2 cup sugar

Stir in:
4 eggs
1 fifteen oz can crushed pineaple with juice
1 cup half and half
2 tubes Ritz crackers, crushed

Pour into a 9x13 pan and bake 1 hr at 350
Can be made the night before or frozen

Cucumber Mint Sandwiches

by Heather Jessup

Lime Cucakes

by Maureen McWilliams

1 box lemon cake mix
3/4 cup orange juice
1 3/4 cup vegetable oil
5 eggs
1 small box lime jello

Combine, pour into lined cupcake pans. It can also be a 3 layer cake. Bake according to instructions on cake mix box.

5 cups powdered sugar
8 oz cream cheese
1/2 cup butter, softened
1 tsp vanilla
3 T lime juice

1/2 of this icing recipe will frost cupcakes, the full recipe is enough for a 2 or 3 layer cake.

Artichoke Dip

by Shannon Seney

1 can quarted artichoke hearts
1 cup mayo
1 1/2 cup parm cheese

Mix together and bake in a 350 degree oven until melted through, about 20 minutes. Turn on broiler just to brown the top.

Chicken Salad

by Cyndi Gilbert

Breakfast Casserole

by Anjelica Wolf

-          ½ package turkey bacon, cut into pieces
-          ¼ cup oil
-          4 cups frozen hash browns
-          1 package chopped frozen broccoli, thawed
-          1 cup chopped onion
-          1 cup chopped red bell pepper
-          8 eggs
-          1 cup evaporated milk
-          ½ tsp. salt
-          1 ½ cups shredded cheddar cheese
-          Preheat oven 350 degrees
-          Spray 9X13 baking dish with cooking spray
-          In a large skillet over medium heat, cook bacon for 4-6 minutes, stirring occasionally
-          Meanwhile, heat oil in another large skillet over medium high heat
-          Cook hash browns for 2 minutes, turn over and cook for another 2 minutes
-          Add vegetables, and cook for 3-4 minutes
-          Transfer into baking dish
-          In a medium bowl whisk together eggs, milk, and salt
-          Stir in cheese and cooked bacon
-          Pour evenly over potato mixture
-          Bake uncovered for 40-45 minutes or until eggs set

Wonton 'Quitos

by Jodie Ryan

One 12.5-oz. can 98% fat-free chunk white chicken breast in water, drained and flaked (about 1 1/2 cups)
1/2 cup salsa verde (a.k.a. green salsa)
1/3 cup shredded fat-free cheddar cheese
1/4 cup frozen corn, thawed and patted dry
1 tbsp. chopped roasted red peppers
16 small square wonton wrappers
Optional dips: red enchilada sauce, additional salsa verde, fat-free sour cream

Preheat oven to 375 degrees. Prepare a baking sheet by spraying with nonstick spray and set aside.

In a medium bowl, combine the chicken with salsa and mix thoroughly. Cover and refrigerate for 15 minutes.

Drain any excess liquid from the chicken mixture. Add cheese, corn, and roasted red peppers to the bowl. Mix thoroughly and set aside.

Lay two wrappers flat on a clean, dry surface. Spoon a heaping tablespoon of chicken mixture onto each wrapper, and spread it evenly over the entire surface. Roll wonton up tightly into a cigar-shaped tube. Place on the baking sheet, seam side down. If needed, secure with a toothpick. Repeat with remaining wontons and chicken mixture.

Bake until crispy, about 15 minutes.

Allow to cool slightly. Remove toothpicks, if using. Then serve and, if you like, dunk in the optional dips!

Buttermilk Minion Cupcakes

by Silvey Hollenbeck

Chocolate Dipped Pretzels

by Mary Hossier