Okay Ladies, Here are all the recipes I could find, if yours is missing could you please upload it for me so that the recipe book I'm planning to make a hard copy of for everyone will be complete? Thanks!
January at Maria’s House
Maria – Ribs
• Rack of pork baby back ribs
Un wrap, cover with McCornmick pork rub (in the seasonings aisle) sprinkle all over the meaty side, one jar will do about 4 racks.
Wrap well in tinfoil (3 layers)long ways/width ways.
Bake at 300 for 3 hours.
Bake at 200 for 2 hours.
Bake at 100 for 1 hour.
Take out of tinfoil. Put on (Highly greased- spray it) med/high hot grill meaty side down for about 5 min. CAREFULLY turn over with a spatula (cut in halt to help) and coat with bbq sauce, close bbq gill for 1-2 min. to let the bb sauce heat up.
(I used Baby Ray’s BBQ Sauce)
Angie – drink
Raspberry Sherbet Punch
(January at Maria’s house made by Angie)
1 can frozen raspberry lemonade concentrate
2 cans cold water
½ gallon raspberry sherbet
2 2liter bottles of lemon lime soda
In a punch bowl, mix concentrate and water. Scoop sherbet into mixture and pour soda over top.
LaVon – Salmon Dip
Smoked Salmon Spread
(January at Maria’s made by LaVon Jackson)
8 oz. cream cheese
3-4 green onion
1 TBS horseradish (I use Kraft)
2 garlic cloves (crushed in a garlic press)
10 oz. smoked salmon (crumbled up and watch for bones)
Mix all ingredients together in mixer. You can use more or less smoked salmon to taste. We really like this with wheat thins but any crackers will work just fine.
Marlana – Hummus
Hummus
By Alton Brown
(January at Maria’s house made by Marlana)
In bullet put:
2-3 gloves garlic,
1 can garbonzo beans
½ of the liquid from canned beans
blend.
Add 2-3 tbs peanut butter
Handful of parsley
Zest and juice of one lemon
A couple of heavy pinches of kosher salt
Ground pepper to taste
Blend again.
Drizzle 1 cup extra virgin olive oil while blending.
Lori – Pasta Salad
Stacie – Pasta Salad
Cold Pasta Salad with Feta
(January at Maria’s house made by Stacie)
1 12 oz package of spiral multi color pasta
1 cup Wishbone Italian dressing
4-5 tomatoes
2 cucumbers
1 6 oz can small black olives
1 block of feta cheese (as much or as little as you like)
Cook pasta and rinse with cold water. Pour pasta into large mixing bowl and add salad dressing. Chill for an hour or more (best if left over night). Add remaining ingredients and toss.
Amy – Cookie Salad
Fruit Cookie Salad
Wisk together and let set:
2 C buttermilk
2 small pkgs instant vanilla pudding
Then Add:
12 oz cool whip
20 oz pineapple chunks (drained)
2 cans mandarin oranges (drained)
Just before serving add ½ pkg of Fudge Striped cookies
Korrie Rolls
Julie- smashed potatoes
Smashed Potatoes
(January at Maria’s house made by Julie)
New potatoes
Olive oil
Salt
Pepper
Boil whole potatoes until fork tender. Drizzle cookie sheet with olive oil (don’t skimp) Place potatoes on cookie sheet and mash down. Brush potatoes with olive oil, sprinkle with salt (don’t skimp) and pepper. You can add other spices like rosemary, basil, sage etc. Bake at 450 for 20 – 25 minutes.
Jessica – Mint Brownie Cookies
• 1 pkg. Devil’s food cake mix
• 1/3 C. oil
• ½ C. flour
• 1 TBSP water
• 2 eggs
Preheat oven to 375. Grease cookie sheet.
In a medium bowl beat together ingredients until smooth, it is thick at the end so I do it with my hands.
Roll the dough into 1.5 inch balls and place on the prepared cookie sheet 2 inches apart. Then smash flat to about ¼ inch thick with bottom of cup. Bake for 6 minutes. Let cool on wire racks.
Mint Frosting:
• ¼ C. butter flavored shortening
• 2 tsp. mint extract
• ¼ C. butter
• 2 tsp. vanilla
• 1 ¾ C. powdered sugar
• Green food coloring
Mix all ingredients with mixer. Frosting will be lumpy and dry at first just keep mixing, add food coloring after mixing.
Frost cooled cookies with thin layer of mint frosting, let mint frosting harden by the air, then top with chocolate frosting on top of mint layer. I used just a Betty Crocker Milk Chocolate frosting can.
February at Korrie’s house
Korrie – Artichoke Chicken
• About 5 boneless, skinless chicken breasts (or tenders – enough for a 9x13 pan)
• 1 can artichoke hearts (not marinated)
• ¾ grated Parmesan cheese
• ½ C. mayonnaise
• 2 TBSP white wine (or chicken broth, or nothing)
• ½ to 1 tsp. garlic
• ¼ lemon juice
• ¼-1/2 C. bread crumbs
Place chicken in a greased 9x13 pan. Mix all but breadcrumbs and spread over chicken. Sprinkle with breadcrumbs. Bake at 350 for about 35-45 minutes, or until chicken is done (tenders usually cook faster).
Maria – Corn bake
• 2 eggs
• ½ C. margarine
• 1 C. sour cream
• 16 oz. cream corn
• 16 oz whole corn
• 1 C. cheese, shredded
• 1 pkg. corn muffin mix
Beat eggs. Mix in corn, sour cream, and butter. Fold in muffin mix. Pour into a 9x13 greased pan. Bake @ 350 degrees for 35 minutes. Sprinkle with cheese.
LaVon – Cinnamon burst bread
Angie – Bowtie Pasta Salad
• 1 pkg. bowtie pasta (cooked)
• 1 pkg. craisins
• 1 C. chopped celery
• 1 Can pineapple tidbits
• 1 Can mandarin oranges
• 1 C. grapes, cut in half
• 1 bottle Litehouse coleslaw dressing
• 1 C. mayonnaise
Combine all ingredients and refrigerate. Serve cold. (You can add cooked, diced chicken if you like)
Jessica – Wanton Chicken salad
Anna – Bread dip
Julie- Cheese Ball
Marlana- chocolate dipped strawberries
Lori- Ding Dong cake
March at Maria’s house Amy in charge
Amy – Orange Chicken
Leanne – Crab wantons
Maria – Lettuce Wraps
Jessica – Post stickers
Julie – Banana Bread
Marlana – cookie dough
April at Julie’s house
Julie – Oven Omelet brunch
Angie – Cranberry Frozen Salad
• 6 oz cream cheese
• 2 tsp. butter
• 2 tsp. sugar
• 16 oz. can whole cranberry sauce
• 8 oz. can crushed pineapple
• 1 C. chopped walnuts
• 1 C. heavy whipping cream
• ½ C. powdered sugar
• 1 tsp. vanilla
Mix together softened cream cheese and butter. Add sugar, cranberry, pineapple and nuts – set aside. Whip cream with powdered sugar and vanilla until soft peaks form. Fold cream into cranberry mixture. Pour into a loaf pan and freeze. Slice and serve frozen.
Korrie – Lemon and Chocolate Tarts
Jessica – Fruit with Fruit Dip
Maria – Monkey Bread
Stacie – Green salad with feta cheese
May at LaVon’s house
LaVon – Salmon
Angie – Baked beans
• ½ lb bacon, chopped
• 1 onion, chopped
• 1 green bell pepper, chopped
Fry these together
Add:
• 2 31 oz cans of Van Kamps pork and beans
• ½ C. sugar
• ½ C. ketchup
• 1 tsp. dry mustard
Mix and make at 350 for 30 minutes covered and 30 minutes uncovered.
Maria – Fresca and Limeade
Korrie – Spinach Salad
• 1 head of lettuce
• ½ lb of bacon
• 1 bunch of spinach
• 2 C. of mandarin oranges
• ½ C. of slivered almonds
• ¾ lb of grated Swiss cheese
• 3 TBSP. of sugar
• 1 sweet red onion
Cook almonds in sugar until brown and caramelized.
Dressing ingredients:
• ¾ TBSP. poppy seeds
• 1/3 C. white vinegar
• ¾ C. of oil
• 2 TBSP. of yellow mustard
• ¾ tsp. salt
• 1 TBSP of finely chopped red onion
•
Lori - Bread dip
Stacie – crab dip and chips
Anna – Spice cake oreos
Amy – Turtle brownies
June at Angie’s house
Angie – London Broil
Korrie – Butternut squash casserole
Julie – Chocolate Cake
LaVon – Toss Salad
July at Jessica’s House
Jessica – BBQ chicken and Ribs
Marlana – Veggie Rolls
• 4 TBSP. butter
• 1 tsp. garlic salt
• Rhodes frozen loaf bread
• veggies of your choice chopped (I used broccoli, carrots, tomatoes and a yellow pepper)
• Cheese of your choice (I used pepper jack, and cheddar)
Let bread rise as directed on packaging (takes 4-7 hours). Roll out as flat as you can. Melt butter just to soft point, mix in garlic. Brush garlic butter onto bread. Sprinkle on veggies and cheese.
Roll bread up (like you would if you were making cinnamon rolls). Then slice about ¼ to ½ inch thick. Place on a cookie sheet that has been coated with non-stick spray. Let rise for about 15 min. Then bake in oven at 350 degrees for about 15 minutes or until golden brown.
Korrie – Spinach Dip
Angie – spinach Dip
Julie – Strawberry Salad
Salad Dressing:
½ C red onion – chopped
1 C sugar
1 tsp salt
1 TBSP Dijon Mustard
2 TBSP Raspberry or Strawberry Jam
2/3 C white vinegar
2 C Oil
Put everything into blender except the oil. Add oil as you blend really well. Refrigerate. (My family likes tis dressing after it is cold. If it starts to separate, just shake it up good.)
1. Lettuce – Iceberg, Romaine, Spring Mix (I truly put whatever I have on hand. These just look pretty)
2. Nuts – Pecans (16 oz bag)
2 TBSP butter
2 TBSP water
Salt – pinch
1/3 C brown sugar
1/3 C white sugar
Cook until bubbling then add nuts. Cook 2-3 minutes. Cool.
3. Fontina Cheese – Whole block (its in a triangle shape usually in the specialty cheeses)
4. Parmesan Cheese – (the triangle shaped one and shred it. Or buy the already shredded container)
5. 1 lb bacon – (Hormel precooked bacon works great. Microwave for 1 minute and it breaks up perfectly. Sometimes I just buy cheep bacon and cook it normal and break it up after it has cooled. Anything really works).
6. Strawberries (sliced)
I just layer everything starting with the lettuce and ending with the strawberries because they are pretty but you can do it however you want. Top with the dressing and enjoy!
Maria – Lemonade Pie
• 6 oz can Lemonade (3/4 Cup, Strained)
• 1 Can Sweetened Condensed milk
• 1 tsp Lemon Juice (more if you want it tangier)
• 1 sm. carton Cool Whip
1 graham cracker crust (homemade or not)
Mix all ingredients except Cool Whip together. Beat with mixer until smooth. Fold in cool Whip until well blended. Pour into crust. Chill for 3 hours before serving.
LeVon – Veggies from garden
August at Marlana’s House
Marlana- Café Rio Salads
Beans
Rice
Meat
Lori – salad and toppings
Maria – Fruit Salsa
Amy – Chicken Dip
LaVon – Taquitos
Maria – Horchota
Anna – Zuckinni bread
Julie – Butternut squash casserole
Angie – Strawberry Pie
Jessica – O Henry Bars
September at Lori’s House
Lori – Ribs
Marlana – Orange Slush
• 1 6 oz can frozen Orange Juice
• 1 6 oz can frozen Pink Lemonade
• 1 ½ C. sugar
• 1 tsp. Vanilla
• 1 tsp. almond extract
• 10 C. water
• 1 qt. Sprite
Mix all ingredients except Sprite. Serve cold and mix with Sprite just before serving. Or, freeze mixture and then mash in large bowl, adding sprite to form a slushy consistency.
Lori – Key Lime Pie Drink
Angie – Spaghetti Salad
Jessica - Pistachio Jell-O Salad
Julie – Stuffed Mushrooms
• 1 lb large mushrooms, cleaned, removed stems
• 1 cube butter with garlic powder
• 8 oz cream cheese
• 3 chopped green onions
• 1 ¾ C. Parmesan cheese
• ¼ C. grated cheddar cheese
Melt 1 cube of butter and add garlic powder. Mix cream cheese, onions, Parmesan cheese, and cheddar cheese. Stuff mixture into mushroom stem hole. Dip all mushrooms into garlic butter. Bake at 300 for 10-15 minutes. Then broil until brown. (I didn’t think I needed the whole cube of butter. Next time I’m going to start with a half a cube and add more if that isn’t enough. I had too much left over and hated to waste it.)
Maria – Yummy Potatoes
• 9 potatoes, skinned, boiled, and then whipped with hand mixer or Kitchen Aid
• Whip in:
o 8 oz. Cool Whip
o 12 oz cream cheese
o 1 tsp salt
o ½ tsp pepper
o ¼ tsp nutmeg
o 1 stick of butter
Preheat the oven to 350 degrees. Pour into a 9 x 13 pan and bake uncovered for 20 minutes. So creamy and delicious!
Korrie – Cheesecake w/yummy jams
October at Jessica’s House
Jessica – Chicken Parmesiana
Lori – Meatballs
Angie – Olive Garden Salad
Korrie – pretzel jello salad
Julie – French Bread
• 2 ½ C. warm water
• 2 TBSP sugar
• 2 TBSP dry yeast
• 1 TBSP salt
• 2 TBSP oil
• 6 C. flour
• 1 egg, beaten
In a large mixing bowl, (I used my new handy dandy kitchen aid) combine water, sugar, and yeast. Let stand for 5 minutes. Stir in salt, oil, and 3 cups of the flour. Stir vigorously. Add remaining 3 coups of flour slowly as needed and mix well. Let rest in bowl 5 minutes. Stir down. Repeat this process 2 more times.
Place dough onto a floured board. Knead only enough to coat dough with flour so it can be handled; divide in half. Flatten out into rectangle, roll up from long side. Moisten seam with small amount of water and pinch to seal. Arrange both loaves lengthwise on a larg, well-greased cookie sheet. (the gal who sent this to me uses parchment paper – I didn’t have any and really didn’t need it – you can decide) . Place seam side down. Spray top with cooking spray and let rise about 20-25 minutes.
Use a very sharp knife to gently make 3 diagonal gashes in the top of each loaf. Then put into oven.
Bake at 375 for 23-25 minutes. Cool on racks and cover with a towel (this keeps the crust soft). Serve warm.
Maria – Wheat Rolls
Amy – Citris Water
• 4 qt water
• 1 qt ice
• 1 TBSP lemon extract
• 1 TBSP Citric acid
• 2 ½ C. Sugar
Mix all together. Makes 1 gallon
Marlana – Apple Crisp
Recipes who’s owner and month are unknown!
Butterscotch Bread Recipe
• 2 eggs
• 3 TBSP. melted butter
• 2 C. brown sugar, firmly packed
• 2 C. buttermilk
• 4 C. all purpose flour
• 1 ½ tsp. baking powder
• 1 tsp. baking soda
• ½ tsp. salt
• 1 C. golden raisins or chopped nuts (optional)
1. Preheat oven to 350.
2. In a large mixing bowl, gently beat the 2 eggs with a fork.
3. Add in the brown sugar and melted butter.
4. Stir in the buttermilk and mix until fully incorporated.
5. In a separate bowl, stir together the flour, baking powder, baking soda, and salt.
6. Add the wet ingredients into the dry and stir until well mixed. This can also be done with an electric mixer.
7. Stir in raisins or nuts by hand.
8. Grease the bottoms only of 2 9x5 loaf baking pans. Divide the batter evenly between the two pans.
9. Bake at 350 for 40-50 minutes until the bread starts to pull away from the sides of the pan and is golden brown on top. Check the center of the bread with a toothpick. It should come out clean.
10. Let stand 10 minutes before removing from the pans. Allow the bread to cool completely.
This quick bread makes 2 loaves. You may divide the recipe in half if you only want one loaf of bread.
Butterscotch Bubble Bread
• 24 Rhodes Dinner Rolls, thawed but still cold
• ½ box butterscotch or vanilla pudding mix, non-instant
• ½ C. pecans, chopped
• ½ C. butter or margarine
• ½ C. brown sugar
Thaw rolls until soft (about 2 hours at room temperature).
Spray bundt pan.
Cut dinner rolls in half with kitchen scissors and roll in dry pudding mix
Arrange rolls in pan, alternately arranging and sprinkling pecans.
Sprinkle remaining pudding mix over the top.
Combine brown sugar and butter. Heat together until butter is melted and a syrup is formed (microwave about 1 ½ minutes.
Pour syrup over rolls.
Cover with sprayed plastic wrap. Let rise until double in size or even with top of bundt pan (2-3 hours max.).
Carefully remove wrap. Bake at 350 degrees for 30-35 minutes.
Cover with foil the last 15 minutes of baking.
Immediately after baking, loosen from sides of the pan with a knife and invert onto a serving plate.
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