Chicken Alfredo

Marinade for chicken:

1/4 C soy
3 Tbsp honey
2 Tbsp vinegar
1 1/2 tsp garlic powd
1 1/2 tsp ginger
2 green onions chopped
1 tsp pepper

Marinate 4 chicken breasts for 4 hours in fridge. Grill then slice into thin slices and put on top of noodles and sauce.
Alfredo sauce:

1 cube butter
1 C cream
1 egg white
1/2 C parmesan cheese

Warm up the butter, cream and parm cheese until it reaches a boil. As soon as it starts boiling, take it off the burner. Then whisk in the egg white. Let it sit for a few minutes for thickening. Serve over a box of cooked bowtie noodles.

Shannons Tort Salad

2 12 oz pkg fresh tortellini
1 8 1/2 oz can Artichoke hearts drained and quartered
1 cup diced tomato
1 cup feta crumbled
1/2 cup black olives
1/2 cup walnuts chopped


Dressing:
1/4 white wine vinegar
1/4 cup green onion chopped
3 med garlic cloves minced
1 Tbs dried basil
1 tsp dill
1/2 cup olive oil

Cook tort, drain, transfer to large bowl
Add all. Whisk dress and pour on top.

(Be forewarned...Sally loves this salad...Krissy thinks its disgusting.)

Anna's pasta salad

1/2-3/4 box of bowtie pasta
1 rotisserie chicken
1/2 sliced/seeded cucumber
1 bunch green onions
3 stalks celery chopped
red grapes (as many as you'd like)
toasted cashews

dressing:
1 bottle Kraft Coleslaw dressing

Aly's Back to School Luau

JERK CHICKEN SALAD

1 T olive oil

1 T Caribbean Jerk Rub

1 pound chicken tenders

1 cup diced fresh pineapple

1 red bell pepper

3 green onions

2 heads romaine lettuce

1 can black beans, drained

6 slices bacon, cooked and crumbled

Dressing

2 limes

1/3 cup lite mayonnaise

2 T pineapple preserves

In a grill pan combine oil and jerk rub. Add chicken, cook until done, set aside. Add pineapple to pan and cook one to two minutes. Cut chicken into bite sized pieces. Dice bell pepper and slice green onions. Add them to chicken and pineapple. Mix in bacon and black beans. For dressing zest one lime and use the juice of both limes, mix well with mayo and preserves. Put chicken salad onto individual romaine lettuce leafs and drizzle with dressing.

POLYNESIAN MEATBALLS

1 pound lean ground beef

2 eggs slightly beaten

1/2 tsp garlic salt

1/4 tsp pepper

1 small onion minced

1/2 cup crushed seasoned croutons

Mix above ingredients and roll into small balls. Roll in flour and brown in a well-oiled fry pan. You can also use the pre-cooked meatballs from Costco.

Sauce

1/4 cup soy sauce

1/4 tsp powdered ginger

1/2 cup ketchup

1/4 cup brown sugar

1/4 cup pineapple juice

Heat ingredients for sauce and add meatballs. Simmer for a few minutes or put them in a crockpot. You can serve with pineapple tidbits over rice.

The Cupcakes were a hit (thanks sal!)

You sprinkle cinnamon sugar on them for sand

a gobstopper candy for the beach ball

and a piece of fruit by the foot for the towel!

all of the girls!

Hollie's Yams

Beat together:
3 cups cooked mashed yams
1/2 cup white sugar
2 eggs
1/2 tsp salt
1/2 stick butter melted
1/2 cup milk
1 tsp vanilla

topping:
1/2 cup brown sugar
1/2 cup flour
1 cup chopped pecans
1/4 cup butter

Bake in 9x9 glass pan @350 for 20 min.

Jenni's Chicken Pot Pie

In 1/3 cup butter saute until soft:
1 cup onion
1 cup celery
1 cup carrots
1 potato

add 1/2 cup flour
then add 3 cups chicken broth and
1 cup half and half
1 tsp salt
1/2 tsp pepper
1/2 cup frozen peas
1/2 cup frozen corn

add cut up chicken (I prefer rotisserie)

Pour all of above into pie crust
Bake 30 minutes @ 400 (may need to cover edges during last 10 minutes)

Granola

10 cups oats
1 lb melted butter
2/3 cup molasses
1 cup brown sugar
3 cup coconut (toasted)
1 T. cinnamon
2 pkgs. craisins
1-2 cups slivered almonds

Melt butter. Add molasses, brown sugar, and cinnamon. Mix all dry ingredients together in a separate bowl. Add butter mixture and mix until well combined. Pour onto cookie sheet and bake @ 350 for 20-30 minutes, stirring every 5-10 minutes.

Thanksgiving Stuffing

1-2 bags Peppridge farms stuffing OR
Wonder bread with crust removed, cubed
2 cups Chicken broth
1-2 onions
celery, chopped
1-2 cans water chestnut, chopped
1-2 tsp. dried sage
1 cube butter

Saute onions and celery in 1 cube of butter. Add chopped water chestnuts, chicken broth, and sage. Pour mixture over bread crumbs, may need to add more chicken broth. Sprinkle with salt, pepper, and more sage if needed. Place in Pyrex dish and bake for 30 min. @ 325, covered.

Christmas Spinach Salad

3-10 oz bag baby spinach leaves/ mixed greens
1 cup crasins
1 small red onion, thinly sliced
1 cup toasted walnuts/pecans
4 oz feta cheese crumbled
1 pomegranate, seeded
1/2 cup fresh mint leaves

Vinaigrette:
2 large tomatoes coarsely chopped
juice and zest of 1 lemon
1/4 cup red wine vinegar
1 tsp. kosher salt
1/2 tsp. black pepper

Pulse above ingredients then add 1/2 cup olive oil. Drizzle over salad and serve.

Fruit Dip

1 8 oz. cream cheese
1 jar Marshmallow cream
1 tsp. orange juice concentrate
dash of powdered ginger
2 T. orange rind

Blend ingredients together and chill. Serve with apples, oranges, kiwi, banana's, etc.

Skor Cookies

2 1/4 cup flour
1 T baking soda
1/2 tsp. salt
1/2 cup butter or margarine
3/4 cup packed brown sugar
3/4 cup sugar
1 T. vanilla
2 eggs
1 pkg. skor toffee chips

Combine dry ingredients. Pre-heat oven to 350. Combine brown sugar, sugar and butter/margarine. Add eggs and vanilla. Slowly add flour mixture. Add skor chips. Bake @ 350 for 9-11 min.

Anna's Chocolate Chip Cookies

1 lb real butter
2 cups brown sugar
1 1/2 cup sugar
3 eggs
2 T. real vanilla
1 1/2 tsp. baking soda
1 1/2 tsp. salt
6 cup flour
6 cup milk chocolate chips

Bake @ 350 for 8-10 minutes.

Sugar Cookies

COOKIES:
1 Cup butter, softened
2 cups sugar
2 eggs
1 cup sour cream
1 tsp vanilla
4 1/2 cups flour
4 tsp. baking powder
1/2 tsp. salt

Cover surface with flour. Roll out to 1/2 in. thickness. Bake @ 350 for 13 min. Done when not shiny on top.

FROSTING:
8 oz pkg. cream cheese
1 lb bag of powdered sugar
1/2 cup melted butter
1 tsp. vanilla
1 tsp. almond extract (optional)