Seasoned Potatoes

Seasoned Potatoes
By: Alexa

Ingredients:
6-8 potatoes
Extra Virgin Olive Oil
Thyme
Rosemary
Salt
Pepper

Instructions:

• Wash and cut potatoes into bite-size squares. Put the squares in a bowl and lightly coat with the olive oil. After all the potatoes are nicely coated, sprinkle on your thyme, rosemary, salt and pepper. Make sure to put enough seasoning on the potatoes so that you are able to taste it. Spread the potatoes onto a cookie sheet and bake in the oven for 30 minutes @ 375 degrees.

Frozen Raspberry Dessert

Frozen Raspberry Dessert
By: Becca

Ingredients:
1 C. flour
1/4 C. brown sugar
1/2 C. chopped nuts
1/2 C. margarine

Directions:

• Mix together and bake for 20 min at 350 in oblong pan. Crumble mixture with fork and save 1/3 C. for topping. While it cools, beat until stiff 2 egg whites, 2 T lemon juice and 2/3 C. sugar. Fold into mixture 1 8-oz carton of Cool Whihp and 10-oz package of frozen raspberries (or berry of choice). Spread mixture onto crumbs and sprinkle saved crumbs on top. Freeze for at least 6 hours. Keep in freezer.

Chicken Enchiladas

Chicken Enchiladas
By: Shawn

Ingredients:
1 Package of boneless skinless chicken breasts
2 large cans of enchilada sauce (green or regular)
1 package of corn tortillas (count depends on the pan you are going to use)
1 onion- Chopped
Season Salt (Optional)
Garlic Powder (Optional)
2 package of cheese 16 oz (mild cheddar or Mexican)

Directions:

1. Preheat Oven to 375°
2. Cook Chicken and onion in a skillet on the stove until it is completely done. You can add Season Salt and Garlic powder for taste if you would like. There will be no pinkness to the chicken. Then shred the chicken by pulling it apart with a fork or your hand after it has cooled for a bit.
3. In a square baking dish line up tortillas with sides holding each other up it a taco shape. Fill baking dish with tortillas. Add two spoons of chicken mixture to each tortilla. Add a small handful of cheese to each tortilla. Pour a little of the enchilada sauce into each as well. Roll each tortilla and turn them so the overlapping edges are face down. Pour remaining enchilada sauce over enchiladas. Sprinkle remaining cheese on top and bake until cheese is fully melted, bubbly and slightly golden. Serve. Caution will be very hot.

Cream Baked Potatoes

Cream Baked Potatoes

By: Kaylie

Ingredients:
Potatoes
Heavy cream
Onion powder
Garlic salt
Salt
Pepper

Directions:

1. Wash and peel potatoes
2. Slice into medallions about 1/4-1/2 inch thick
3. Evenly distribute medallions in a casserole dish
4. Pour cream over potatoes, just enough to cover completely
5. Season with onion powder, garlic salt, salt, and pepper to taste
6. Cook on 350 degrees for about an hour.
7. Top will be brown and carmelized when finished
8. Serve hot!

Tasty Chicken Salad

Tasty Chicken Salad
By: Chrissy

Ingredients:
12 oz. Bowtie and corkscrew pasta
2-3 cubed chicken breasts
1 can pineapple tidbit, drained
Red grapes
chopped celery and green onions
cashews
1 cup mayo
1 bottle coleslaw dressing

Directions:

1. Mix all together and enjoy!

Penne and Broccoli Florentine

Penne and Broccoli Florentine
By: Julie

Serves 2

Ingredients:

1 1/2 cups uncooked penne pasta or any kind of pasta

1/2 cup (approx) frozen spinach

1 cup chopped fresh or frozen broccoli

3/4 cup sour cream (regular, low-fat, or fat free)

3 TB butter or margarine

3 TB milk

1/2 cup shredded cheddar or mozarella cheese (or a mix of both)

1/2 cup shredded Parmesan cheese

Directions:

1. Fill a large saucepan with water, bring to a boil and cook penne or other pasta to 'al dente' or according to your own taste. Drain and set aside. Meanwhile, place frozen spinach and fresh or frozen broccoli in a large microwave-safe bowl. Cover with a plate or moist paper towel and cook on high 2 minutes. Stir and continue cooking 2 minutes more. Keep covered so it will stay warm while preparing cheese sauce.
2. In a small skillet combine sour cream, butter and milk. Heat over medium-low heat until butter is melted and the mixture is warm but not steaming (you don't want to curdle the sour cream!). Keep over heat and add the cheeses, stirring until melted. Remove from heat. To serve, place pasta on a large plate or bowl and place spinach and broccoli on the pasta. Pour the cheese sauce over and top with more Parmesan if desired.
3. I usually add mushrooms to this dish. I slice them and saute them in the skillet before making the cheese sauce, then add it to the mixture of cooked broccoli and spinach. You can also add cubed, cooked chicken. Yum!! That adds protein too! :D

First Enrichment tonight.

Hey ladies! We had our first enrichment tonight and it was blast. We did a pot-luck style recipe swap. Everyone brought a dish for the pot-luck dinner and a copy of the recipe they used. Then, after we ate (it was like Thanksgiving), we swapped recipes and made some scrapbook style recipe pages. I will be posting the recipes that were submitted.

• As I promised, the following site has some great examples of scrapbook style recipe pages. http://www.kevinandamanda.com/scrapbook/recipes/index.html
  
• This is the site that Rachel Solter mentioned: http://recipefordisaster.blogspot.com

Thanks to everyone who helped out. Whether you brought food, donated supplies, shared ideas, or took our the trash, we couldn't have done it without you!

Bacon Spaghetti

Bacon Spaghetti
by: Taylor

Ingredients:
1 lb spaghetti(or whatever pasta you want)
1 lb bacon(I like the real stuff, but turkey bacon works too, just as long as you use a little oil while frying to prevent it from burning.)
1/2-2/3 cup Parmesan cheese(More or less if you prefer, but there can never be too much cheese in my opinion)
2 eggs
Black pepper

Directions:

1. Cook pasta according to package.
2. Fry up the bacon and then mix it in with the pasta; also with a little of the bacon grease.
   
3. Crack the eggs and mix it in with the pasta and bacon(I like the scrambled texture).
4. Mix in the Parmesan cheese and pepper. Enjoy!