Ham and Broccoli Pasta (EASY AND FAST!)

This was served a little cold at the last recipe club but it's best warm.

4 cups bow tie paste
1 10-ounce package frozen broccoli (or asparagus)
8 ounces cooked ham (cut into slices or cubed)
1 8-ounce package ceam cheese (flavored cream cheeses are great too like ones with chives and onion; light or fat free works as well)
1/3 cup milk

Cook the pasta according to package directions, adding the frozen veggies the last 5 minutes and the ham the last 1 minute of the cooking time. Drain and return pasta to pan.

Stir together cream cheese and milk; add to the pasa mixture in the pan. Stir gently over medium heat until the mixture is heated through. Garnish with chives.

-Brittany Jennings

Quiche

This quiche is easy!!! I spend about 10min TOPS in the kitchen and it bakes the rest of the time.

What I love about this is it's an easy reheat and tastes GREAT!!

--

For 9in round pan

Pie crust- your choice!! I will either use already made pie crust or the easy mix of Jiffy.

For the filling

3 eggs

1 1/2 C of evaporated milk 

 

-mix

I used ham & cheese  but you can use whatever your heart desires.

Bake at 450 for 30-35min. 

ENJOY!! 

LL

Peppermint Ice Cream Dessert

Okay, this is Jenny G.'s recipe, so she gets all the credit! She brought it to recipe club a couple of years ago. I promised some of the girls I would post it, though. This is my all-time favorite dessert! Dave and I have made it a Christmas Eve tradition now. I also made it on St. Patrick's day this year--to make it green, I just substituted the peppermint ice cream with mint chocolate chip, and substituted the crushed candy canes with Andes mints.

Karin Dance :)

1 box Nilla Wafers, crushed (set aside about 1/2 cup for the top)
1 stick butter, melted
1 qt. peppermint ice cream, softened
1/2 C butter
2 squares unsweetened chocolate
3 egg YOLKS, beaten well
1 1/2 C sifted powdered sugar
1 tsp vanilla
1/2 C chopped walnuts
3 egg WHITES (room temp, beaten until stiff peaks form)
crushed candy cane

Crush Nilla wafers (save 1/2 cup for later) and add melted butter. Press mixture into the bottom of a 9x13 oven dish. Spoon softened ice cream on top. (I buy ice cream in the box, leave it out to get soft, tear open the box, cut ice cream into thin rectangular pieces, and then shape them into a layer over the crust. Make sense???). Freeze.

Melt 1/2 C butter and chocolate over low heat. Gradually stir in egg YOLKS. Add powdered sugar, nuts, and vanilla. Cool completely. Fold whipped egg WHITES into chocolate mixture. Pour on top of frozen ice cream (make sure chocolate is not warm). Top with reserve crumb mixture and crushed candy cane. Freeze COMPLETELY--I learned that I need to be more patient because it's much tastier when it's fully frozen.

Enjoy!

Spinach Artichoke Dip

Spinach Artichoke Dip

1 C real mayo
1 C sour cream
4 oz grated parmesan
2-3 cloves garlic, minced
1/2 onion, chopped
4 oz can green chilis--don't drain
8-10 artichoke hearts (in water), chopped
1 pkg frozen chopped spinach, prepared and drained well (sqeeze out all water)

Prepare spinach as directed on pkg. Drain. Mix all ingredients. Put in casserole dish. Bake at 350 for 35-45 minutes.

*I buy my artichoke hearts from Costco--you get a huge jar, but it's 10 times cheaper! I can make about 3 batches of dip from a jar. The batches are really big, too. I still have leftovers from the party.

Karin Dance :)

Fruit Dip

Cool Whip

Yogurt (6 oz)

"Wyler's Light" cool raspberry drink mix (3/4 of one packet)

Just mix together and enjoy! 

Lisa Nance

Sherbet Fruit Pops

Prep: 15 minutes Freeze: 6 hours

Ingredients:
10 5-oz paper cups
3 peeled and chopped kiwifruits
1 Tbsp. sugar
1 quart rasberry or tangerine sherbet
2 to 4 Tbsp. orange guice
10 flat wooden craft sticks

Preparation:
1. Arrange cups on a baking pan, in a small bowl combine kiwifruits and sugar. Divide chopped kiwi among cups. In a large bowl use an electric mixer on low speed to beat together the sherbet and orange juice until combined. Spoon sherbet mixture over kiwi, filling cups.
2. Cover each cup with a square of foil. Use a table knife to make a small hole in the center of each foil square. Slide a wooden craft stick through each hole and into fruit mixture in cup. Freeze at least 6 hours or overnight.
3. To serve, remove foil; carefully tear away cups. Serve immediately. Makes 10 pops.

Italian Broccoli Quiche

Ingredients:

1/4 tsp. Italian seasoning
1/2 c. chopped onion
1 tbsp. vegetable oil
1 cup milk
1/2 tsp. salt
1 pkg. (10 oz.) frozen chopped broccoli
4 eggs
1/2 c. grated Parmesan cheese
4 slices bacon, cooked and crumbled

- Thaw broccoli and drain.
- Saute chopped onion in oil. Add milk, salt, and seasoning. Heat thoroughly.
- Beat eggs well. Gradually stir milk mixture into eggs.
- Add broccoli and 1/3 c. Parmesan cheese. Pour into greased 9 inch dish.
- Sprinkle wuth bacon and remaining cheese.
- Bake at 350 for 25-30 min. or until set.

By: Nathalie Beeston

Lime and Cilantro Chicken Salad

Vinaigrette

1/3 cup seasoned rice wine vinegar
1/4 cup fresh lime juice
1 clove garlic, minced
2 teaspoons puréed chipoltle chiles in adobo sauce
2 tablespoons of honey
1/2 teaspoon kosher salt
3/4 cup canola oil - I usually use a little less
1 cup chopped fresh cilantro stems and leaves

Mix the first 6 ingredients in the blender. Then add a steady stream of oil while blending to form an emulsion. Add the cilantro and pulse to combine. Taste and adjust salt to taste. Set aside.

Salad

3 ears corn, chucked and grilled or boiled about 1 cup or use frozen corn thawed
1 cup shredded rotisserie chicken
1/2 cup chopped red peppers and/or sliced grape tomates
4 cups of mixed baby greens
3/4 cup toasted pumpkin seeds
1 1/2 cup grated Jack cheese
1 chopped avocado (optional)

Mix all the ingredients together. Drizzle the vinaigrette over the salad and toss gently with tongs.

Kelly P.

Whole Wheat Bread (in an hour)

1. 1/3 cup oil
1/3 cup honey
1 1/2 tsp. salt
2 1/2 HOT tap water

2. MIX, THEN ADD
2 1/2 cup flour
1/4 cup gluten

3. MIX, THEN ADD
1 cup flour
1 heaping TBSP yesat
1 1/2 cup flour

4. MIX 4 minutes

5. Put oven on warm (150) & put 2 loaves in oven for 20 mintues

6. Turn oven to 350 & bake for 20 minutes.

7. Brush top with butter when pulled out of oven.

*Makes 2-3 bread loaves depending on how big you want each loaf to be.

This recipe is so fast and easy. I found gluten at HyVee in the baking isle. I love that I can make hot fresh bread in an hour! Thanks Megan for sharing this recipe with me.

Becca Fluhman

Columbian Cake

3 cups flour
3/4 cup margarine
3/4 cup unsalted butter
1 1/2 cups sugar
zest of 2 big lemons
2 cups orange juice
3tsp baking powder
5 eggs
1 jar raspberry jam
Powdered Sugar

Sift flour and baking powder in a bowl.

Separate Bowl:
Cream butter, margarine, and sugar together. One by one add eggs mixing thoroughly. Alternate adding small amounts of flour mixture and orange juice mix until smooth. Add lemon zest.

Divide between two round cake pans. Cook at 350 for 30 minutes or until toothpick comes out clean.

Cool cakes then spread raspberry jam in the middle of the two cakes and over top and sides. Then sprinkle with powdered sugar.

Posted By:
Lisa N