Layered Pasta Salad

3 Cups medium shell pasta, cooked and drained
1 lg. red onion, sliced
1 pkg. frozen peas, thawed, drained
1 pkg. ham, chopped
1/2 Cup mayonnaise
1/2 Cup Ranch dressing
1 cup Kraft Three Cheese Crumbles
1 Cup halved grape tomatoes

Layer pasta, onions, peas and ham in 3 qt. clear serving bowl; set aside.
Mix mayo and dressing; spread over salad to seal. Top with cheese and tomatoes; cover.
Refrigerate several hours or until chilled. Toss gently before serving.

submitted by Jamie

Magnificent Manicotti

I borrowed this recipe from my friend, Brooke. It's so delicious and very easy to make; well easy for it being manicotti. My family loves this recipe! It's definitely one to make when there is company coming over! 1 lg. container Ricotta cheese
1/2 lb. shredded mozzarella cheese
3 oz. grated Romano cheese (or buy prepared grated Italian Cheese Blend)
1 1/2 tsp. chopped parsley (optional)
2 eggs
Salt and Pepper to taste
1 box long manicotti shells, prepared according to package directions
1 (26 oz) jar Ragu traditional spaghetti sauce
Italian Cheese Blend, sprinkled on top

~Place all ingredients, except shells and spaghetti sauce in a bowl to combine. Season well and place in a Ziploc bag. Cut off corner and squeeze to fill cooked shells. Place some spaghetti sauce in a bottom of a 9x13 inch baking dish. Place filled shells on top of sauce. Pour the rest of the spaghetti sauce on top of the shells. Sprinkle Italian cheese on top. Cover and bake 350* for 35 minutes.

Pumpkin bars

This is another one from my friend Brooke. This is a delicious recipe for this time of year. My family devoured these in record time!

Bars:

2 Cups flour
1 tsp. baking powder

1/2 tsp. salt

2 Cups sugar

2 Cups pumpkin

1 Cup oil

2 tsp. cinnamon

1 tsp. baking soda

4 eggs

1 Cup chopped nuts (opt.)

Cream Cheese Frosting:

3 1/2 Cups powdered sugar

1 tbsp. milk

1 tsp. vanilla

3 oz. cream cheese, softened

3/4 stick butter

Bake at 350* for 30 minutes in a jelly roll pan. Frost with cream cheese frosting when cool. (If you like a thicker frosting, double recipe.)

German Pancakes: A breakfast food that is great for dinner!

9x13 baking pan, put 1/2 cube butter in. put pan in oven and preheat to 400 degrees.

Mix 6 eggs

1 cup flour

1 cup milk

when butter is all melted, pour mixture into pan.

Cook for 15 min.

top with jam and powder sugar

My favorite!!

BY: Meg

Crazy Cupcakes!

I was watching "Semi- Homemade cooking" the other day on the Food Network, and Sandra Lee made these way cool cupcakes. I thought, Hey, I could do that. So, I gave it a shot and it turns out these are pretty easy to do!

Step #1: Frost your cupcakes with white frosting.

Step #2: Choose any three gel colors.

(can be found in the baking isle at the grocery store)

Step #3: Make even stripes across the cupcakes with the gel tubes.

Keep the lines evenly spaced.

Step #4: Take a toothpick and drag along the cupcake the opposite direction of the gel colors.

Be sure to wipe the toothpick clean after every swipe.

Step #5: After you've made the stripes, turn the cupcake and do the same going the opposite direction.

Ta Da!! You've got your cupcake!

Now you give it a try!!

Creamy Artichoke Chicken

I wish I could say this was one of my recipes, but it's not. I stole it off someone else's blog. So, thank you to whomever recipe this is. It was FABULOUS!! Even for those who don't care for mushrooms or artichokes, the sauce is reason enough to try this recipe!

4 boneless, skinless chicken breasts

1 can chicken broth

1/2 lb fresh mushrooms, sliced

2 Tbsp. butter

1/8 tsp pepper

1/4 tsp. salt

1/4 Cup flour

1/4 Cup butter

1/2 tsp. ground rosemary

2 Tbsp. apple juice

1 (14 oz.) can marinated artichoke hearts

1/2 Cup Parmesan cheese

3/4 Cup half and half

Saute mushrooms in 2 Tbsp. butter until golden brown. Set aside. Slice chicken breasts in two. Simmer in chicken broth for 15-20 minutes. Remove from broth, reserving 3/4 Cup broth. Arrange chicken in a large casserole dish. Top with artichokes and mushrooms; set aside. Melt 1/4 Cup butter in saucepan and stir in flour, salt, pepper, broth and half and half. Cook until thick. Remove from heat and blend in cheese, apple juice, and rosemary. Pour over chicken. Cover and bake at 325 for 30 minutes.

Imitation Cafe Rio Salad Dressing (pretty darn close)

1 packet ranch seasoning
1 cup mayo
1 cup milk
a couple garlic cloves
a couple cilantra sprigs (is that a word?)
1/8-1/4 tsp of cayenne pepper
3 tomatillos

blend ingredients in blender then add

1 cup sour cream

(I usually add a ton of garlic and cilantro because I love those flavors. I also use the olive oil mayo and fat-free milk so it is healthier and I think it tastes just as good).

Posted by Brianne Larsen

Fudge Kiss Krinkles

Calling all you chocolate lovers; this one's for you!!

1 box Devils' Food cake mix

1/2 Cup vegetable oil

2 eggs

1 teaspoon vanilla

powdered sugar

24 Hershey kisses

Preheat oven to 350*. Mix together cake mix, oil, eggs, and vanilla. When it's all mixed together, shape dough into 1 inch balls. Roll each ball in powdered sugar and place on ungreased cookie sheet 1-2 inches apart. (or 12 per cookie sheet) Bake 10-12 minutes or until set. Add 1 Hershey kiss in the center of each cookie immediately after removing from oven.

Cool completely and enjoy!

submitted by Jamie

Melt-in-your-mouth Pancakes

Whoever knew that Bisquick could have such a delectable recipe on the back of their box?

Your family will devour these, they are so delicious!

2 Cups pancake mix

1 Cup Milk

2 eggs

2 Tbsp. sugar

2 tsp. baking powder

1 tsp. vanilla

chocolate chips (optional)

Mix ingredients all together, except for the choc. chips. Pour onto a preheated 350 degree griddle. Flip pancakes over when edges start to go dry.

I add the chocolate chips right after I pour the batter onto the griddle.

The Finished Product

I use up all my batter and freeze the leftover pancakes in individual sandwich bags.

They taste great reheated, too.

submitted by Jamie

Hey ladies, go ahead and add your names with mine under the "contributors" section. Just so we know who the chefs are!!! (That is...... if you want to!!)

To all you crock pot cookers...

here is the best thing ever invented! Reynolds slow cooker liners, makes for easy clean up!! Its the only way to do crock pot cookin!

Cafe Rio Chicken

1 small bottle Kraft Zesty Italian dressing

1tbsp. chili powder

1 tbsp. cumin

cloves of garlic, minced (chopped into tiny pieces. i used half of a whole garlic)

chicken

So, take your chicken( breasts or tenderloins) and put then in the crock pot. put all other ingridients in the crock pot. cook all day, shred when done. It says to serve with lettuce, pico de gallo, guacamole, tomatillo dressing, tortilla strips ect... I just went over to costa vida( or you can go to cafe rio) and I bought a side of black beans, some of their ranch sauce and chips and brought them home and served them with the chicken. This is some of the best chicken I have ever had, and super easy!! 5 STARS!!

posted by: Meg

Beef Roast

This is a recipe that I got from Meg, and added a few variations. This is a great recipe to use on certain types of roasts that can use that extra flavor, such as venison. This was an elk roast that I used this recipe for, which helped take away that "gamey" taste. Its quite delicious. In fact, Meg and I both did the same dinner tonight with this recipe.

Beef Roast

4-5 pound roast

2 cans Beef Broth

1 packet Au Jus

1 packet Good Seasons Italian Dressing

1 packet Lipton Onion Soup (I'll sometimes half it)

-Slow cook for 8 hours, and enjoy!

submitted by Jamie

Let's get started!

Okay ladies, let's start cooking! Post all of your delicious recipes, and pictures too if you can. Mmmm... I'm getting hungry!