Wednesday, December 17, 2008

Chicken Pockets

From Cooking Club, Dec 9th
Blend: 1 8 oz. cream cheese
4 Tablespoons margarine
1 1/2 c. chopped green onions
1/2 t. lemon pepper
3 c. chopped cooked chicken

Stuff in flattened Pillsbury crescent rolls, fold in diaper shape.
Dip in melted butter and 1 c. crushed seasoned croutons or bread or cracker crumbs.

Bake 425 for 10-15 minutes or until golden brown. Enjoy!
Cassie Larsen

Tuesday, December 16, 2008

Soft Ginger Cookies

Recipe Club Dec 11th
3/4 c. margarine
1 c. sugar
Cream together and then add:
1 egg
1/4 c. molasses
2 1/4 c. flour
2 t. ginger
1 t. baking soda
3/4 t. cinnamon
1/2 t. ground cloves
(note: t.=teaspoon)

Roll in balls, then in sugar.

Bake 350 1o minutes. Enjoy!
Cassie Larsen

Friday, December 12, 2008

Tomato Pasta

By: Erin Pitcher
I got this recipe from Amy Huff. It's cheap, relatively healthy for a high carb meal, tasty, and so easy.

28 oz. canned petite diced tomatoes (or fresh tomatoes)
4 to 6 cloves of garlic
2-4 T. olive oil
Parmesan cheese
about ½ lb. spaghetti
fresh basil (optional)
Cook spaghetti.
Heat olive oil. Dice garlic, add to olive oil, and cook for a few minutes. Add tomatoes. Season with salt and pepper. Don't boil, but heat thoroughly. Tomatoes will break down, but should not dissolve completely.
When spaghetti is cooked and drained toss tomato sauce to coat spaghetti. Sprinkle with Parmesan cheese. If desired, garnish with fresh basil.

Friday, December 5, 2008

Tiramisu Bowl

1 pkg. Philadelphia cream cheese, softened
3 c. cold milk
2 pkg. Jell-O Vanilla instant pudding (I used Cheesecake at Megan's!)
1 tub Cool Whip
48 Nilla Wafers
1/2 c. brewed strong Maxwell House Coffee, cooled, divided (I used Nesquick Cocoa!)
2 squares Baker's Semi-Sweet Chocolate, coarsely grated
1 c. fresh rapsberries (optional)

1. Beat cream cheese with mixer until creamy. Beat in milk and pudding mixes. Stir in 2 cups Cool Whip.
2. Line bowl with 24 wafers. Drizzle with 1/4 c. cocoa. Top with 1/2 pudding mixture and 1/2 chocolate. Repeat layers.
3. Top with remaining Cool Whip and raspberries.
4. Refrigerate 2 hours.

By: Nathalie Beeston

Chocolate Trifle

1 pkg. brownie mix
1/2 c. water
1 container frozen Cool Whip
1 bar chocolate candy
1 pkg. instant choclate pudding mix
1 can sweetened condensed milk
1 container frozen Cool Whip, thawed

1. Prepare brownie mix according to package directions. Cool completely. Cut into 1-in squares.
2. In a large bowl, combine mix, water, and condensed milk. Mix until smooth, then fold in 8 oz. Cool Whip until no streaks remain.
3. In a trifle bowl, place half of the brownies, half of the pudding mixture, and half of the container of Cool Whip. Repeat layers.
4. Shave chocolate bar onto top layer.
5. Refrigerate 8 hours before serving. (Although I never wait that long!)

By: Nathalie Beeston

Banana Trifle

3.9 oz. Banana Instant pudding mix
4-8 oz. Cool Whip
Nilla Wafers (optional)
1 box banana bread mix
banana slices

1. Combine ingredients for banana bread and pour batter into two 9-inch round pans. Bake as instructed.
2. After cakes have colled, make pudding and mix pudding with Cool Whip.
3. Place one of the banana cakes into a trifle bowl and pour half of the pudding mixture over the cake. Repeat layers. Place banana slices (and Nilla Wafers - optional) on top of pudding mixture.
4. Refrigerate until serving.

By: Nathalie Beeston