Rosemary Breadsticks (Kim)

Recipe makes about 8 breadsticks

Dough:
1 cup water
3 tablespoons olive oil
1 1/2 teaspoons white sugar
1 1/2 teaspoons salt
1 teaspoon Italian seasoning
1/4 teaspoon ground black pepper
1 tablespoon dried rosemary
2 1/2 cups bread flour
1 1/2 teaspoons active dry yeast

Mix all ingredients together.

To make the bread sticks:
1. Spread a small amount of dough out
2. Wrap a string cheese stick in the middle, making sure that the edges are all completely covered
3. Roll in olive oil and sprinkle with garlic salt and parmesan cheese
4. Bake for about 6-8 minutes (just keep an eye on them)at 425

Pasta Carbonara (Kim)

Recipe serves 4

Ingredients:
1/2 pound medium-size pasta
4 slices OSCAR MAYER Bacon, chopped
4 ounces PHILADELPHIA Cream Cheese, cubed
1 cup frozen peas
3/4 cup milk
1/2 cup KRAFT Grated Parmesan Cheese
1/2 teaspoon garlic powder

Directions:
1. Cook pasta as directed on package. Meanwhile, cook bacon in large skillet until crisp. Remove bacon from skillet with slotted spoon, reserving 2 Tbsp. drippings in skillet. Drain bacon on paper towels.

2. Add remaining ingredients to reserved drippings; cook on low heat until cream cheese is melted and mixture is well blended and heated through.

3. Drain pasta; place in large bowl. Add cream cheese sauce and bacon; mix lightly.

Tortilla Soup - Dana

1- 14 oz Can diced tomatoes
1- med. onion chopped
4-5 crushed cloves of garlic
2- Cans chicken broth
1- can creamed corn ( can use 2 cans if you want)
1- can Rotel tomatoes
1T cumin
2 tsp chili powder
sprinkle of oragano
4-5 chicken breasts
salt & pepper to taste
chopped cilantro to taste

Simmer in crock pot all day. 1 hr before serving remove chicken and cut into peices. put cut up chicken back into soup. Serve with tortilla chips Sour cream & avocados.

Enjoy!

Cafe Rio Burritos - Dana

yield: 6 people

1.5 lbs of chicken breasts
lemmon pepper
romain lettuce
2 cans Salsa Verde
Ranch dressing
uncooked tortillas
grated cheese

1) Slice raw chicken breasts and mix with some lemmon pepper. Cook in the oven at 350 for 45 minutes or until they aren't pink anymore.
2) Slice up romain lettus.
3) Mix two cans salsa verde with some ranch dressing to taste.
4) cook tortillas as they say on the package...30 seconds per side?
5) Put all of the above in the tortilla

I make the cafe rio rice and pinto beans to put in these burritos too.

Cafe Rio Rice - Dana

3 c water
4 t chicken bouillon
4 t garlic –minced
½ bunch cilantro
1 can green chiles—or equivalent fresh
¾ t salt
1 T butter
½ onion
3 c rice (see note)

Blend cilantro, green chiles and onion together in food processor. Bring water to a boil and add all ingredients, simmer covered 30 minutes.

Pinto Beans - Dana

1) The night before soak the pinto beans in water so there is enough for the beans to soak up. Its usually just safest to use a very large bowl and fill the water to the highest.
2) The morning of, drain the beans and rinse them. (The rinsing prevents excess gas in the beans...which yes would be convert to whoever eats them.) Put them into a crock pot and again fill with water leaving about an inch from the top if possible.
3) You can leave them in there all day (at least 6 hours) and then when you're ready you smash them. To do this get a skillet and a little oil heated on medium heat. Then dump the beans in with some of the bean juice. Depending on how big the skillet is you might have to do separate batches and mix them at the end. I like to use a potato masher.

Sweet and Sour Chicken - Dana

1 bottle Catelina Dressing
1 C. Brown Sugar
1 can pineapples (crushed is better but cubed works well too)
1.5 lbs chicken cubed (you can put in more or less depending on how much you want)

1) Mix the four ingredients above in a 9x13 pan and bake on 350 for 1 hour.
2) In the mean time make some rice so the chicken can be served over top of it. I use white rice in a ratio of 1 cup rice to 2 cups water. For one 9x13 pan I make 3 cups of rice with 6 cups of water in the rice maker.

Enchiladas (TIM)

Bake Chicken @ 350 degrees for about 30 min. - cut one in half, if it's pink it needs to cook longer.
Shred the chicken
in a bowl combine chicken and 1/2 of the enchilada sauce. (Hatch brand is really gross) I usually buy one big can of green chili sauce
Warm corn tortillas in a frying pan one at a time
then put enchilada sauce covered chicken in with cheese and roll up in a baking dish.
pour the remaining sauce over the enchiladas.
Bake at 350 for 25 min then add cheese and bake 5 more min.

Pesto Pasta and Peas Salad - Joshua

This is from my cousins food blog. She is amazing.

http://straightupgoodfood.blogspot.com/2009/08/pesto-pasta-and-peas-salad.html
Here is her recipe -----------Pesto Pasta and Peas Salad

SO MY AUNT ANNA, WHO IS AN AMAZING COOK(TO SAY THE LEAST) MADE THIS AT OUR FAM REUNION. OH SO TASTEY! WHAT I LOVE ABOUT THIS RECIPE IS THAT IT DOESN'T DRY OUT. I MAKE A PESTO PASTA WITH PEAS AND PINE NUTS BUT IT IS SERVED HOT AND WOULD TASTE DRY AT ROOM TEMP, THE FRESH LEMON JUICE AND MAYO REALLY DO THE TRICK-

Serves 12- serve at room temp

Great for a crowd or gathering since it doesn’t get dry and everyone seems to like it.

1 pound of bow tie pasta

1 pound of corkscrew pasta

¼ cup good olive oil

1 ½ cup homemade pesto (noted below) or if you are in a pinch store bought

1 10 oz frozen spinach defrosted, squeezed dry or cook your own fresh and do the same

3 TBL fresh lemon juice (about 1 med sized lemon)

1 ¼ cup good mayonnaise

½ cup grated fresh Parmesan cheese (don’t use the kind in a can – use fresh)

2 cups frozen defrosted peas

1/2 cup toasted pine nuts

¾ tsp salt

¾ tsp pepper

Cook the pasta until al dente, drain, and toss with olive oil. Cool to room temp. In a food processor puree the pesto, spinach, and lemon juice. Add the mayo (this is the secret to the moistness) and puree a little more. Add the sauce to the pasta; add cheese, peas, nuts, salt and pepper, and mix well. Season to taste and serve at room temp.

How to toast pine nuts: Broil and keep an eye on them until they are light brown, or place in a dry sauté pan and cook over med heat for about 4 minutes until evenly browned, tossing frequently.

Homemade pesto- makes 4 cups: (many ways to make this- I like the below a lot you can use all pine nuts or other nuts too - substitute cilantro for the basil for another kind of pesto, or even add roasted red pepper) Use the left over on hot pasta and don’t bother with the other ingredients for the salad. Use it on toast with tomatoes; dollop on fish or chicken or veggies, the sky is the limit. This will keep in the fridge for a few weeks if you keep a thin film of olive oil over the top, or you can freeze it.

¼ cup walnuts

¼ cup pine nuts

9 cloves of garlic

5 cups fresh basil

1 tsp salt

1tsp pepper

1 ½ cup good olive oil

1 cup fresh grated parmesan cheese

Put the nuts and garlic in a food processor and process finely ground. Add basil, salt and pepper process until you can’t see leaf chunks. While the machine is going add the olive oil until everything is finely pureed. Add the Parmesan and puree for a minute. Enjoy!

Kathy's Lasagna (diana)

Brown:

1-2 lbs. browned hamburger

1 chopped onion

Add:

1 can tomato paste

2 8 oz. cans tomato sauce (or 1 - 15 oz can)

½ t. salt

1 t. oregano

1 t. basil

1 T. dried parsley

2 bay leaves

2 cloves minced garlic

dash of pepper

1 c. sharp cheddar cheese shredded

28 oz. can crushed tomatoes

Simmer together for 1 – 1 1/2 hours.

Mix together 1 pt. cottage cheese and 2 eggs.

Layer together in 9x13 pan:

Sauce

Noodles

Sauce

Cheese (Monteray Jack or Mozzarella)

Noodles

Sauce

Cottage cheese mixture

Noodles

Sauce

Cheese

Bake 350 degrees 30 to 45 mintues.

I use Barilla (No Boiling Required) lasagna noodles.

Polynesian Chicken Skillet (derek)

Ingredients

2 boneless, skinless chicken breasts, cut into 1/4-inch strips
1 tablespoon oil
1 medium onion, sliced
1 green pepper, chopped
1 15-ounce can pineapple chunks
2 teaspoons, or two cubes of chicken bouillon granules
1 cup water
1/4 cup vinegar, any type
1/2 cup brown sugar
2 tablespoons soy sauce
2 tablespoons cornstarch
1 11-ounce can mandarin oranges, drained

Directions

In a large skillet, saute chicken in oil until chicken is lightly browned. If you prefer not to use oil, just spray some cooking spray on the skillet and use the chicken's natural juices to cook.

Add onion and green pepper. Stir fry until vegetables are tender.

Add 1/2 cup pineapple juice from the can of pineapple chunks, bouillon, water, vinegar and brown sugar to the skillet and stir.

In a small bowl, off to the side, combine soy sauce and cornstarch. Mix well to smooth out any clumps. Stir the cornstarch mixture in to the chicken, vegetables and sauce in the skillet.

Simmer until mixture thickens, stirring constantly. This should take 5 to 10 minutes, and the mixture will turn more transparent as it thickens.

Add pineapple and mandarin oranges.

Serve over rice. Serves 6-8.