Val's Pineapple Berry Slush Drink

Val's Pineapple Berry Slush Drink

2 1/2 cups orange juice
1/2 cup lemon juice
1/2 cup lime juice
4 cups pineapple juice
4 cups water
4 cups sugar
5 bananas, sliced
2 cans crushed pineapple
mixed berries
2 liter 7-Up

Heat first ingredients in a large pot on low heat until the sugar dissolves. Add bananas, crushed pineapple and berries. Pour into a freezer safe container and cover. Freeze overnight.

Before serving, remove from freezer and crush up frozen mixture. You might need to let it sit out for a little bit depending on how frozen it is. Add more berries and spoon the frozen mixture into glasses or punch bowl. Add 7-Up and stir to combine.

Catherine's Creamy White Chili

Catherine's Creamy White Chili

1 lb chicken breast, cut into chunks

1 medium onion, shopped

2 red potatoes, peeled and diced

1/2 c celery

1 tsp garlic powder

1 Tbsp canola oil

2 (15 oz) cans great northern beans, rinsed & drained

1 (14 oz) can chicken broth

2 (4 oz) cans diced green chilis

1 tsp salt

1/4 tsp ground cumin, rounded

1 tsp dried oregano

1/2 tsp pepper

1/8 tsp cayenne pepper (or a dash of hot sauce)

1 c sour cream

1/2 c whipping cream

In large sauce pan, saute chicken, potatoes, celery, onion, and garlic powder in oil until chicken is no longer pink.  Add beans, broth, chilies, and seasonings.  Bring to a boil, reduce heat, simmer uncovered for 30 min. Remove from heat; stir in sour cream & whipping cream. Serve immediately.

Angelle's Tomato and Basil Pasta

Angelle's Tomato and Basil Pasta

4 cups chopped fresh tomatoes
1/2 cup chopped fresh basil
3 Tablespoons olive oil
2 Tablespoons balsamic vinegar
2 Tablespoons green onion
1/2 teaspoon salt
1/2 teaspoon ground pepper
1 box (16oz) penne pasta (don't use all), cook according to package directions
1 package (5oz) soft cheese ("garlic and herbs" rondele)

Add everything but the cheese and noodles. Drain noodles, set aside. Melt cheese on low and add noodles and then tomato mixture. Serve immediately.

Brittany's French Bread

Brittany's French Bread

2 cups warm water
2 Tablespoons sugar
1 Tablespoon yeast
1 Tablespoon salt
2 Tablespoons oil
5 cups flour

In the bowl of a stand mixer combine water, sugar and yeast. Let sit for about 5-7 minutes until bubbles form. Add salt, oil and 3 cups flour. Using the dough hook attachment, stir together. Add 2 more cups flour, one cup at a time, until dough is soft but not too sticky. The dough should not stick to the sides of the bowl but when you touch it, it still sticks to your fingers slightly. 

Knead dough in mixer for 2 minutes on high so the dough is smooth. Cover the bowl and allow dough to rest in the bowl for 10 minutes. Stir (turn on mixer for 10 seconds) again. Repeat this step 3 more times so dough has completed four cycles of rising and stirring. 

After the final resting step, remove dough from bowl and divide in half. Lightly spray the counter top with oil and roll one section of dough into a 9x13 rectangle. Roll dough up, starting with long side and tuck in the short sides to seal it off. Place rolled up dough on a cookie sheet (lined with parchment paper--optional). Repeat with remaining half of dough. Using a sharp knife make three diagonal cuts on the top of the bread. Then cover with greased plastic wrap and allow to rise until double (about an hour). Bake ate 375 degrees for 25 minutes.

Michelle's Peach Delight

Michelle's Peach Delight

14 peaches
1 box vanilla wafers
2 cubes butter
1 1/2 cups powdered sugar
2 eggs
1 pint whipping cream

Crush vanilla wafers in food processor and put on bottom of 9X13 pan.  Mix together softened butter, powdered sugar and eggs.  Spread on top of crumbs.  Peel and slice 14 peaches and cut on top of cream mixture.  Whip the cream and top!!

Kendra's Pumpkin Spice Turtles

Kendra's Pumpkin Spice Turtles
(recipe from http://www.tastesoflizzyt.com)

35 waffle pretzles
1 bag (11 oz) Kraft caramels
1 bag (10 oz) Pumpkin Spice Hershey Kisses
35 pecans
1/2 cup chocolate chips

Lay a waffle pretzel (or other small shaped pretzel) down on a baking pan. Unwrap a Kraft Caramel and place it on top of the pretzel. 

Place the pan into an oven that has been warmed to 350 degrees and bake them for 4 minutes. 

Remove the pan from the oven and immediately press a Pumpkin Spice Hershey Kiss into the caramel. Place these back into the oven for just 1 minute.

Take the pan back out of the oven and place a pecan on top of each of the pumpkin spice kisses.

In a microwave safe bowl, melt 1/2 a cup of chocolate chips. Using a spoon, drizzle the chocolate over your turtles.

Before you store these, you'll want to let the chocolate harden completely. Speed up that process by placing the baking pan in the freezer or refrigerator until the chocolate has set, then store them in an airtight container.

Charmayne's Pumpkin Hummus

Charmayne's Pumpkin Hummus

1 (15 oz) can chick peas

1 clove garlic

1 cup pumpkin puree

1/4 tsp cinnamon

1 tsp salt

1/4 cup lemon juice

1/4 cup tahini

Put all of the ingredients into a food processor and blend until all of the ingredients are mixed well and smooth.  Serve with celery, carrots, flat bread, and/or pita pockets.

Amy's Creamy Chicken and Wild Rice Soup

Amy's Creamy Chicken and Wild Rice Soup

4 cups chicken broth
4 cups water
2 cooked, boneless chicken breasts, shredded (I use Costco's rotisserie chicken)
2 (4.5oz) packages long grain and wild rice with seasoning packet (Rice-a-Roni Nature's Way)
1/2 teaspoon salt
1/2 teaspoon pepper
1/3 cup flour
1/2 cup butter
2 cups cream or half and half
4 carrots, chopped
4 celery stalks, chopped
8-10 green onions, chopped


In a large pot over medium heat, combine broth, and water. Bring just to boiling then stir in rice and seasoning packets. Cover, reduce heat, and simmer for 20 min.
 
While the rice is simmering, chop the vegetables.  Add the vegetables to the broth and rice.

In a small bowl, combine salt, pepper and flour. In a medium saucepan over medium heat, melt butter. Reduce heat to low, then stir in flour mixture by tablespoons until smooth and slightly bubbly, to form a roux.  Cook flour mixture for several minutes then whisk in cream, a little at a time, until fully incorporated and smooth. Cook until thickened, 5 minutes, stirring continually.
 
Stir cream mixture into broth, rice and vegetables. Add cooked chicken.  Cook over medium heat until heated through, 20 minutes, or until the vegetables are cooked and ready and the wild rice has split.

Chelsey's Mummo's Taco Soup

Chelsey's Mummo's Taco Soup

2lb. ground beef
1/2 cup chopped onion
2 cans tomatoes
2 cans kidney beans
2 cans corn
2 cans tomato sauce
2 packages taco seasoning (add more to taste)

Brown beef with onion. Drain fat. Combine all ingredients in a large pot and let simmer 15 minutes or longer. Serve with frito chips, cheese and sour cream on top.

Jana's Pumpkin Cake

Jana's Pumpkin Cake

4 eggs
1 cup oil
1 2/3 cups sugar
2 cups pumpkin (1 small can)
2 cups flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon vanilla
2 teaspoons cinnamon

Mix eggs, oil, sugar and pumpkin. Add remaining ingredients. Bake in a jellyroll pan at 350 for 25-30 minutes.


Frosting
8oz cream cheese
1/4 cup butter
1 teaspoon vanilla
1lb. powdered sugar