December 2012 Rotation

Nov 2012 Rotation

Spinach Salad with Lemon Dressing

(From the kitchen of Sharon Mumford)

Candied Pecans:

1/3 cup pure maple syrup

2 cups pecans, coarsely chopped

Cook together on the stove about 5-10 minutes, until syrup starts to harden.

Spread out on wax paper. Add to salad just before serving.


1/3 cup canola oil

1/3 cup sugar (or substitute)

Zest from whole large lemon (I left this out)

Juice from whole large lemon

1 tsp. poppy seeds (optional)

Mix together and shake well. Add just before serving.


1 large bag baby spinach or mixed greens

¼ cup parmesan cheese (optional)

Cut fresh fruit of your choice: raspberries, strawberries, pears, apples, oranges, blueberries. (It’s best to use at least 2 different types of fruit).  I used apples & strawberries.

October 2012 Rotation

Hazelnut Chocolate Mousse

Hazelnut Chocolate Mousse

1 3/4 cups cold 2% Milk  (I didn't have 2% so I used skim + some whipping cream)

1 pkg (3.9 oz) instant chocolate pudding mix

1/2 cup Nutella

1 3/4 cups whipped topping (I whipped my own)

Additional Whipped Topping, optional.

Whisk milk and pudding mix in a large bowl for 2 minutes.  Let stand for 2 minutes or until soft set.  Whisk in Nutella until smooth.  Fold in whipped topping.  Serve with whipped topping on top, if desired.

This is from the Simple & Delicious magazine, October, 2012, p. 25

Pumpkin Crisp

Stir together:
1 15oz can pumpkin puree
1 C evaporated milk
1C sugar
1 t vanilla
1/2 t cinnamon
Pour into a greased 9x13 pan.

Top with:
1 box yellow cake mix
1/2 C chopped pecans
1/2 C melted butter

Bake at 350 for about an hour.
Serve warm with whipped cream.

Sweet Chicken Bacon Wraps

1 1/2 pounds boneless skinless chicken breast
1 pkg. bacon
3/4 cups brown sugar
2 Tbls chili powder.

Directions

Preheat oven to 350 degrees F.

 

Cut chicken breasts into 1-inch cubes. Cut each bacon slice into thirds. Wrap each chicken cube with bacon and secure with a wooden pick. Stir together brown sugar and chili powder. Dredge wrapped chicken in mixture. Coat a rack and broiler pan with nonstick cooking spray. Place chicken wrap on rack in broiler pan. Bake 350 for 45 minutes or until bacon is crisp.

Let sit for a few mintues and serve.

September 2012 Rotation

Lemon Buttermilk Sheet Cake

Recipe from America’s Test Kitchen Best Summer Desserts

Cake

-2 ½ cup cake flour (no substitutions)

-1 tsp. baking powder

-1/2 tsp baking soda

-1/2 tsp table salt

-3/4 c buttermilk

-3 Tbs lemon zest

- ¼ c. freshly squeezed lemon juice

-1 tsp vanilla extract

- 1 ¾ cup white sugar

-12 Tbs (1 ½ sticks) unsalted butter softened

-3 large eggs plus 1 large egg yolk

Glaze:

-3 cups powdered sugar

-3 Tbs lemon juice

-2 Tbs buttermilk

Instructions:

Make sure the oven rack is in the middle position (unless you’ve found that another position works better in your oven for baking) and heat oven to 325 degrees. Grease and flour a 9×13″ baking dish and set aside.

Whisk together the flour, baking powder, baking soda, and salt in a medium bowl. Set aside. In a measuring cup, combine buttermilk, lemon juice, and vanilla. Set aside.

Using a stand mixer fitted with the paddle attachment, beat the white sugar and lemon zest on medium speed until moist and fragrant (about 1 minute). Remove 1/4 cup of the sugar mixture and place it in a small bowl. Cover and set aside.

Add the softened butter to the remaining sugar mixture and beat until light and fluffy (about 2 minutes). Beat in the eggs and yolk, one at a time, until incorporated. Reduce speed to low. Add the flour mixture in 3 additions, alternating with the buttermilk mixture in 2 additions. Mix until smooth (about 30 seconds)

Scrape the batter into the reserved baking pan and smooth out the top. Bake until the cake is golden and a toothpick inserted into the center comes out clean (about 25-35 minutes). Be careful not to over bake. Transfer the pan to a wire rack and allow to cool for 10 minutes.

While the cake is cooling, whisk the glaze ingredients together until smooth. Gently spread the glaze over the cake and sprinkle evenly with the reserved sugar mixture. Allow to cool completely, at least 2 hours.

Crock Pot Chicken Tikka Masala

Ingredients

• 1  15-ounce can crushed tomatoes
• 1  medium onion, chopped
• 2  cloves garlic, chopped
• 2  tablespoons  tomato paste
• 2  teaspoons  garam masala (Indian spice blend)
• kosher salt and black pepper
• 1 1/2  pounds  boneless, skinless chicken thighs (about 8)
• 1/2  English cucumber, halved and thinly sliced
• 1/4  cup  fresh cilantro leaves
• 1  tablespoon  fresh lemon juice
• 1  cup  basmati or some other long-grain white rice
• 1/2  cup  heavy cream

Directions

1. In a 4- to 6-quart slow cooker, combine the tomatoes, onion, garlic, tomato paste, garam masala, ¾ teaspoon salt, and ¼ teaspoon pepper. Place the chicken on top of the vegetables, cover, and cook until the chicken is tender, on low for 7 to 8 hours or on high for 3 to 4 hours (this will shorten total recipe time).
2. In a small bowl, toss the cucumber and cilantro with the lemon juice and ¼ teaspoon each salt and pepper. Cover and refrigerate for up to 8 hours.
3. Twenty minutes before serving, cook the rice according to the package directions.
4. Just before serving, stir the cream into the chicken tikka masala. Serve over the rice with the cucumber relish

What I Did Differently:

I doubled the garam masala and added a teaspoon of red curry powder. (I would  have put in more curry, but I didn't want to make it too spicy for everyone's taste.)

I used chicken breast because I don't like dark meat.

I used coconut milk in place of the cream.

July 2012 Rotation

June 2012 Rotation

Pork Chops n' Cream

8 boneless pork chops (or however many you need-just make sure you cover them all with the cream)
1 pt. heavy whipping cream
1 pkg. onion soup mix

Put pork chops in 9x13 pan. Add onion soup to cream. Pour over pork chops. Bake @ 350º for hour.

 I like to make potatoes with these to put the extra cream over like gravy.

Bowtie Pasta with Italian Sausage - April (Lori's house)

4 links Italian sausage with casings removed (I used two sweet and two hot sausages)
1 onion, chopped fine
2-3 cloves garlic, minced
28 oz crushed tomatoes or diced, depending on your preference (I used half and half)
Basil to taste (1-2 tbsp)
1 cup cream
1 pound bowtie pasta

Cook sausage over medium-high heat, breaking up as you cook it.  Add chopped onion and minced garlic to the meat and cook until meat is cooked through and onion is soft and translucent.

Add tomatoes and basil and bring to a simmer.  Lower heat to low.  Stir in cream.  Bring to a simmer and continue simmering uncovered on low.

Cook pasta according to package instructions.  Cook to al dente.  Pour sauce over cooked noodles and serve.

Cinnamon Chip Cookies - March Tawnya's House

1 3/4 cup flour1/2 tsp baking soda
14 tbsp unsalted butter
1/2 cup granulated sugar
3/4 cup dark brown sugar
1 tsp salt (I omit this if I'm using salted butter)
2 tsp vanilla
1 large egg
1 large yolk
1 1/4 cups cinnamon chips

Adjust oven rack to middle position and heat to 375 degrees.  Line 2 large baking sheets with parchment paper.  Whisk flour and baking soda together in medium bowl; set aside.

Heat 10 tbsp butter in a 10-inch skillet over medium-high heat until melted, about 2 minutes. Continue cooking swirling pan constantly until butter is dark golden brown and has a nutty aroma, 1-3 minutes. Remove skillet from heat and, using heatproof spatula, transfer browned butter to large heatproof bowl. Stir remaining 4 tbsp butter into hot butter until completely melted.

Add both sugars, salt, and vanilla to bowl with butter and whisk until fully incorporated.  Add egg and yolk and whisk until mixture is smooth with no sugar lumps remaining, about 30 seconds.  Let mixture stand 3 minutes, then whisk for 30 seconds.  Repeat process of resting and whisking 2 more times until mixture is thick, smooth, and shiny.  Using, rubber spatula or wooden spoon, stir in flour mixture until just combined, about 1 minute.  Stir in cinnamon chips, giving dough final stir to ensure no flour pockets remain.  Drop dough onto cookie sheets 2 inches apart.  Bake cookies 1 tray at a time until cookies are golden brown and still puffy, and edges have begun to set but centers are still soft, 10-14 minutes.  Let cookies cool for a few minutes then transfer to a wire rack to finish cooling.

Wingers Sticky Fingers

Winger's Sticky Fingers Recipe:

1 pkg. frozen breaded chicken strips (We use Tyson brand)

6 Tbl. Frank's Hot Sauce (It has to be Franks Hot Sauce, no other sauce will taste as good)

4 Tbl. water

1 1/2 c. brown sugar

Chicken:

Prepare the chicken strips as directed on the back of the package. My favorite way is to deep fry them.

Sauce:
Heat hot sauce, water and brown sugar in a saucepan over medium heat, until sugar is dissolved.

Pour sauce over chicken, and enjoy!

 

Homemade Ranch Dressing:

 

Ingredients
1-2 cloves Garlic (You can just use garlic powder as well, if you don't have any fresh)
Salt To Taste
1/4 cup Italian Flat-leaf Parsley
2 Tablespoons Fresh Chives (I use the dried kind in a bottle I found in the produce section)
1 cup (Real) Mayonnaise
1/2 cup Sour Cream
Buttermilk (as Needed To Desired Consistency) (if I don’t have buttermilk on hand [which I rarely do-so I use this trick a LOT], I mix up a substitute of one cup of milk and a tsp of lemon juice or a tsp of cream of tartar).
Preparation Instructions
Mince the garlic with a knife and then sprinkle about an 1/8 to ¼ teaspoons of salt on it and mash it into a paste with a fork. Chop the parsley, chives and any of the optional herbs very finely and add to the garlic.
In a bowl combine all ingredients, adding other optional ingredients as you wish, tasting frequently and adjusting seasonings as needed. Chill for a couple of hours before serving, thin with milk or buttermilk if desired.

Pina Colada Punch

The Punch
Ingredients:
1 can frozen pina colada concentrate, thawed (Bacardi makes a good one)
1 can frozen orange pineapple juice concentrate, thawed
4 liters of diet lemon-lime soda (That’s two 2-Liters for the mathematically challenged.)
1 bag of pebble ice (You can buy it at Sonic Drive-In or at most grocery stores in the deli or meat departments.)
1 bag of frozen raspberries

Directions:
*Pour the thawed concentrates into your punchbowl and stir.
*Use one of the empty cans and fill it with water four times and add it to the mixture. Stir.
*Add your diet soda to the mixture. (You can use regular sugar-filled soda if you want, but I think it gets too sweet .
*Next, add about half your bag of pebble ice.
add the ice before the soda. You will get an ugly foam at the top of your punch bowl.)
*Add your frozen raspberries to the top.

May 2012 Rotation

Easy Caramel Corn

15 Cups Popped Corn (1/2 C unpopped)

1/2 Cup Margarine or Butter

1 Cup Brown Sugar

1/4 Cup Light Corn Syrup

1 tsp. Salt

Microwave for 30 sec-1 minute at a time on high for about three minutes or until smooth. Stir frequently.

Stir in 1/2 tsp. baking soda and pour over popcorn in a microwaveable bowl.

Microwave for 2-3 minutes stirring every 30 sec until well coated.

Pour out onto wax paper, separate and let cool.

Panna Cotta

Panna Cotta

from http://www.davidlebovitz.com/2009/04/perfect-panna-cotta/

(all the dialogue in this recipe is from Mr. Bovitz) :)

Eight servings

Adapted from Secrets From My Tuscan Kitchen by Judy Witts

I love this dessert and the great thing about Panna Cotta is that it demands to be made in advance. You can make them up to two days ahead and keep them well-covered and chilled.

For gelatin-related questions, read my Tips for Using Gelatin. You can find instructions for using sheet gelatin at the end of the recipe.

4 cups (1l) heavy cream (or half-and-half)
1/2 cup (100g) sugar
2 teaspoons of vanilla extract, or 1 vanilla bean, split lengthwise
2 packets powdered gelatin (about 4 1/2 teaspoons)
6 tablespoons (90ml) cold water

1. Heat the heavy cream and sugar in a saucepan or microwave. Once the sugar is dissolved, remove from heat and stir in the vanilla extract.

(If using a vanilla bean, scrape the seeds from the bean into the cream and add the bean pod. Cover, and let infuse for 30 minutes. Remove the bean then rewarm the mixture before continuing.)

2. Lightly oil eight custard cups with a neutral-tasting oil.

3. Sprinkle the gelatin over the cold water in a medium-sized bowl and let stand 5 to 10 minutes.

4. Pour the very warm Panna Cotta mixture over the gelatin and stir until the gelatin is completely dissolved.

5. Divide the Panna Cotta mixture into the prepared cups, then chill them until firm, which will take at least two hours but I let them stand at least four hours. (Judy told me American refrigerators are colder than European ones. )

If you’re pressed for time, pour the Panna Cotta mixture into wine goblets so you can serve them in the glasses, without unmolding.

6. Run a sharp knife around the edge of each Panna Cotta and unmold each onto a serving plate, and garnish as desired.

April 2012 Rotation

Oven-roasted asparagus - March 2012 at Tawya's

Wash and dry (as best you can) your asparagus; snap off tough stems.

Toss in olive oil, salt (I like to use garlic salt), and pepper, and lay in a single layer on a cookie sheet.

Bake at 400 F for 15-20 minutes.

Truffle Pops

Recipe courtesy Giada De Laurentis

Ingredients

Ganache:

• 8 ounces (1 1/2 cups) bittersweet (60 percent cacao) chocolate chips (recommended: Ghiradelli) *I used semi-sweet chips
  
• 3/4 cup heavy cream
• 1/2 teaspoon ground cinnamon (I left this out)
  
• 2 cups (12 ounces) bittersweet (60 percent cacao) chocolate chips (recommended: Ghiradelli) **I used milk chocolate for the outside of the truffle pop
  

Toppings:

• 1 cup finely chopped nuts, such as pistachios or walnuts
• 1 cup mini-chocolate chips
• 3 (1.4-ounce) milk chocolate-toffee candy bars, such as Heath or Skor, finely chopped

Special equipment: 18 (4-inch) wooden pop sticks, a 1-ounce cookie scoop

Directions

For the ganache: Line a baking sheet with parchment paper. In a medium stainless steel or glass bowl, combine the chocolate chips and heavy cream. Set the bowl over a saucepan of barely simmering water and stir occasionally until the chocolate has melted and the mixture is smooth, about 6 minutes. Whisk in the cinnamon. Refrigerate the ganache until very firm, about 2 hours (I left mine in the fridge overnight, and I think that was better than 2 hours). Using a 1-ounce cookie scoop or a round tablespoon measure, scoop the ganache into 18 (1-inch) round pieces and arrange on the prepared baking sheet. Working quickly, with dry hands, roll the mixture into balls. (Your hands will get very sticky for this part.) Put a pop stick into each ball and freeze, stick side up, until firm, about 30 minutes.

Add the 2 cups of chocolate chips to a medium stainless steel or glass bowl. Set the bowl over a saucepan of barely simmering water and stir occasionally until the chocolate has melted, about 4 minutes.

Put the chopped nuts, mini-chocolate chips and chopped candy bars in 3 small bowls.

Dip the pops in the melted chocolate, allowing the excess chocolate to drip off, and then dip into the toppings until coated. Arrange the pops, stick side up, on the baking sheet. Refrigerate for 30 minutes until the chocolate has set. Let the pops stand at room temperature for 15 minutes before serving.

Store the pops, refrigerated, in an airtight container.

Cook's Note: If the scooped ganache is too sticky to roll into balls, put the pan in the freezer for 10 to 15 minutes to harden.

Recipe from the Food Network Website: http://www.foodnetwork.com/recipes/giada-de-laurentiis/truffle-pops-recipe/index.html

Lemon Bars

Crust:
1 cup soft butter
dash of salt
1/2 cup powdered sugar
2 cups flour
Combine all ingredients and mix well. Press mixture into 9 x 13 pan. Bake at 350 for 15 min or until slightly browned.

Filling:
4 beaten eggs
2 cups sugar
1/2 tsp grated lemon rind
1/4 cup flour
6 tbsp lemon juice

Combine four and sugar. Mix in beaten eggs and lemon juice. Pour onto slightly cooled crust. Bake 350 for 25 min or until set. Cool and sprinkle with powdered sugar. Cut into bars. Enjoy!

March 2012 Rotation

Asian Salad

Crisp Lettuce

Chopped BBQ Pork

Almonds

Snow Peas

Carrots

Green Onion

DRESSING:

1/2 C Mayo

3/4 C Sugar

2 tsp Salt

1/2 tsp Pepper

1 tsp Coleman mustard powder

1 C Oil

1/2 C Japanese Rice Vinegar

1 minced clove Garlic

Blend well.

Chicken Souiza Cornbread Bake (Oct 2011)

Crust:
1/2 cup butter
1 onion, finely chopped
1 clove garlic, minced
1 can (14 oz) corn, drained
1 can (14 oz) cream style corn
1/4 tsp salt
2 eggs
1 (8.5 oz) package corn bread mix

Chicken Filling:
2 1/3 cups chopped cooked chicken breast
2 tbsp canned green chili peppers
1 1/2 cups sour cream
1/4 tsp salt
1/4 tsp black pepper
1 cup shredded cheese, monterey or cheddar

Directions:
Preheat oven to 375 degrees F (190 degrees C). Grease 9x13 inch baking dish. Melt butter in a small skillet over med-high heat. Saute onion and garlic until tender, 4 to 6 minutes; set aside. In a large bowl, combine corn, cream style corn, salt and eggs. Beat in muffin mix. Fold in cooked onion mixture. Pour into prepared baking dish. In a large bowl, combine chicken, green chiles, sour cream, salt and pepper. Spoon over corn mixture to within 1 inch from edge. Sprinkle top with cheese. Bake in preheated oven for 35 to 40 minutes, or until edges are golden brown.

Garlic Cheese Quick Bread (Nov 2011)

3 cups self-rising flour*
1 cup shredded sharp cheddar cheese
1/4 cup sugar
1 tsp garlic powder
1 1/2 cups milk
1/4 cup olive oil
1 egg

Preheat over to 350 degrees F.  In a large bowl, combine flour, cheese, sugar and garlic powder. In another bowl, whisk the milk, oil and egg. Stir into dry ingredients just until moistened. Pour into a greased 9-in. x 5-in. x 3-in. loaf pan. Bake at 350 degrees F for 55-66 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack.

* As a substitute for 1 cup of self-rising flour, place 1-1/2 teaspoons baking powder and 1/2 teaspoon salt in a measuring cup. Add all-purpose flour to measure 1 cup.

Up and Coming Drink (Dec 2011)

This is a traditional 19th century English drink and is very similar to egg nog.  Very rich but very yummy.

1 quart heavy cream
1 cup apple cider
1 cup milk
1 cup sugar
1 tsp vanilla extract
1 tbsp freshly grated nutmeg

In a half gallon container, mix together all ingredients with a whisk.  Serve immediately or refrigerate overnight.  Whisk again before serving.

Cheesy Buffalo Chicken Dip (Feb 2012)

2 chicken breasts shredded or two large cans of chicken breast
1 stalk celery
1 tsp olive oil or butter
3/4 cup ranch dressing
3/4 cup bleu cheese dressing
1 8 oz package of cream cheese
1/3 cup buffalo sauce or hot sauce (Frank's)
1 cup shredded sharp cheddar

Preheat oven to 350. If using chicken breasts, boil for 20 minutes until cooked.  Shred chicken.  Chop celery fine (I use my small food processor) and saute chopped celery in olive oil or butter until soft.  Mix all ingredients together, pour into an 8x8 baking dish, and bake at 350 until brown and bubbly.

Berry Drink

This is an old standby, of course:
2 Liter of Fresca
2 Liter of Diet Sprite
1 can condensed White Grape Raspberry Juice

Mix together and enjoy!

Feb 2012 at Jessica's

Baked Creamy Chicken Taquitos

1/3 cup (3 oz) cream cheese
1/4 cup green salsa
1 Tablespoon fresh lime juice
1/2 teaspoon cumin
1 teaspoon chili powder
1/2 teaspoon onion powder
1/4 teaspoon garlic powder
3 Tablespoons chopped cilantro
2 Tablespoons sliced green onions
2 cups shredded cooked chicken
1 cup grated pepperjack cheese
about 12 small corn or flour tortillas (I used flour)
kosher salt
cooking spray

Preheat the oven to 425 degrees. Line a baking sheet with foil and lightly coat with cooking spray.

Heat cream cheese in the microwave for about 20-30 seconds so it's soft and easy to stir. Add green salsa, lime juice, cumin, chili powder, onion powder and garlic powder and mix well. Add cilantro, green onions, chicken and pepperjack cheese and combine well.

You can prepare up to this step ahead of time. Just keep the mixture in the fridge.

Here is a hint if you do use corn tortillas instead of flour:

**The corn tortillas are harder to roll without cracking. For the corn tortillas: work with a few tortillas at a time and heat in the microwave until they are soft enough to roll without cracking. It helps to place them between damp paper towels. Usually 20-30 seconds will do it. If you find yours are cracking when you roll them or come unrolled right away, just try heating them longer and try the paper towel thing.

Place 3 Tablespoons of chicken mixture on the lower third of a tortilla, keeping it about 1/2 inch from the edges.

Then roll it up as tight as you can.

Place seam side down on the baking sheet. Lay all of the taquitos on the baking sheet and make sure they are not touching each other. Spray the tops lightly with cooking spray or an oil mister and sprinkle some kosher salt on top.

Tomatillo Dressing:

1 packet Traditional Hidden Valley Ranch mix (not Buttermilk)

1 C mayonnaise

1 C buttermilk

2 tomatillos, remove husk, diced

1/2 bunch of fresh cilantro

1 clove garlic

juice of 1 li.me

1 jalapeno (if you like it spicy leave in the seeds..if you don't, skip the seeds)

 

Mix everything together in the blender.

 

Veggie Dip

Equal Parts:
mayo
sour cream
cottage cheese
(I used 1 cup of each)

and

1 ranch dressing packet

Mix together and devour on veggies of choice!

Easy Cheesy Hot Bean Dip

Ingredients:

1 (8 oz) block of Cream Cheese, softened
1 (15.5 oz) Can of Bushes Chili Starter Beans
1 Jar of Salsa (8-12 oz)
1- 1 1/2 Cups Grated Cheese of Choice (Cheddar, Colby Jack, etc...)

Directions:

Preheat oven to 350º. Spray a 9 inch pie plate (or any equal sized oven safe dish) with Non-Stick Cooking Spray. Spread the cream cheese evenly in the bottom of the dish. Next, using the lid of the can, gently drain of the liquid from the beans (do not rinse), and then evenly spread on top of the cream cheese. Pour salsa on top of the beans, using just enough to cover them (about 8-10 oz).
Place into preheated oven and bake for 30 minutes until the edges begin to bubble. Remove from oven, add the shredded cheese (enough to cover the salsa). Place back into oven just long enough to melt the cheese (about 5-8 more minutes). Remove from oven and serve with Tortilla Chips.

Loaded Mashed Potato Casserole

5 1/2 cups mashed potatoes (around 6-7 large baking potatoes)
1/2 cup milk
1 (8 ounce) package cream cheese, softened
1 cup (8 ounces) sour cream
2 teaspoons dried parsley
1 teaspoon garlic salt
1/4 teaspoon ground nutmeg
1 cup shredded cheddar cheese
8 slices bacon crispy cooked and crumbled

Preheat oven 350 degrees.

Peel, quarter, and boil potatoes for 15-20 minutes or until soft. Drain potatoes and and beat with a mixer until smooth. Add milk, cream cheese, sour cream, parsley, garlic salt, and nutmeg. Beat at a medium-high speed until nice and creamy. Add salt to taste keeping in mind that the cheese and bacon will add a little salt later.

Spoon into a 9x13 baking dish that has been sprayed with cooking spray. Top with cheddar cheese and bacon. Cover and bake for 30 minutes. Uncover and bake for an additional 10 minutes or until cheese melts

Dinner Group Rotation

Click on the picture to see it larger (just notice what # you are first) :)

1. Jessica
2. Maria
3. Julie
4. LaVon
5. Korrie
6. Angie
7. Lori
8. Tawnya
9. Eilyn
10. Jenna
11. Marlana
12. Ruth
13. Anna
14. Ariane