Spinach Bow Tie Salad

from the kitchen of Sharron
10 oz. Bag Spinach
1 Bag of Craisins
3 cans mandarin oranges
1 bunch of green onions
6 oz. honey roasted peanuts
¼ cup sesame seeds
2 cups cooked shredded chicken
16 oz. bow tie noodles (cooked and cooled)

Dressing
1 cup vegetable oil
2/3 cup Yoshida’s Teriyaki sauce
2/3 cup white wine vinegar
6 Tbsp sugar
¼ tsp salt
¼ tsp pepper

Chicken Penne Pasta

from the kitchen of Jewal

1 stick butter
2 oz cream cheese
1 pt heavy whipping cream
1 bag shredded parmesan cheese
2 t garlic powder
salt and pepper
penne pasta
cooked chicken
mushrooms
monterey jack cheese
green onions
chopped tomatoes

Melt butter, cream cheese and cream, whisk in cheese.  Add seasonings.  Mix in pasta, chicken and mushrooms.  Spread in casserole sdish.  top with monterey jack cheese, green onions and tomatoes.  Bake at 350 for 30 minutes or till bubbly or just broil till cheese is melted.

Mexican Cookies

from the kitchen of the Hellewells
ingredients
- tortilla
-butter
-cinnamon
-sugar
steps
1. put butter on tortilla.
2. microwave for 30 secs.
3. put cinnamon and sugar
4. roll it up
5 cut (optional)
6. eat and enjoy

Rocky Road Dessert

from the kitchen of Rona

1 large angel food cake broken into pieces the size of large -marshmallows (I used 1 & 1/2 cakes from Smith's)
3 - 6 oz. pkgs semi-sweet chocolate chips
4 eggs separated
1 pint whipping cream
4 TBL. sugar & 1 tsp. vanilla
1 generous cup whole raw almonds VERY coarsely chopped -like in half once or twice only.
1 generous cup mini marshmallows

-In a 350 degree oven roast the chopped almonds in a 9X13 pan for app. 20 minutes, shaking them a couple of times, to a golden brown. Cool.-Melt chocolate chips over hot water without getting it too hot; set aside.
-Beat the egg whites until stiff; set aside.-Thoroughly beat the egg yolks and add them into the melted chocolate. It may get thick, but just keep beating it. Fold the beaten whites into the chocolate mixture and beat until smooth. Allow to cool.-Whip the cream with the sugar and 1 tsp. vanilla.-Fold nuts & cream into the cooled chocolate mixture and layer in the 9X13 pan with the cake pieces & minimarshmallows, ending with chocolate. Cover with plastic wrap and refrigerate 8 hours or over night. Cut into squares & serve with whipped cream.

Cookie Salad

from the kitchen of Stephanie

2 small (3 oz) pkg vanilla instant pudding
2-2 1/2 c buttermilk
1 8 oz Cool Whip
1 can pineapple chunks
3 cans mandarin oranges
1 pkg fudge striped cookies

Mix pudding and buttermilk together.  If too stiff add a little more buttermilk.  Fold in Cool Whip.  Drain fruit and add to pudding mixture.  Just before serving break up 3/4 pkg of cookies and mix into salad.  So yummy!

Fruit Slush

from the kitchen of Stephanie

1/2 gal pineapple sherbet
10 oz frozen strawberries or raspberries in syrup
3-4 bananas
Unthaw sherbet until soft. Add fruit, syrup and all; mix well and freeze. Unthaw 1 hour before serving or until soft. Does not require any soda pop! Wonderful!

Mini Apple Pies

from the kitchen of Stephanie's Kitchen
makes about 16 or so
*You can either make your own pie dough, or buy a box of pre-made dough from the store. Take your pick. Either way, it is delicious!
If you make your own, to make around 16 mini pies, use a recipe for a double crust pie.
For the apple filling:
3 small granny smith apples, peeled and cubed
1 1/2 tablespoons all purpose flour
1/3 cup granulated sugar
1/4 teaspoon ground cinnamon

For the egg wash:
1 egg
splash of water
Sugar for dusting the tops of the pies
For the icing:
1 1/2 cups confectioner’s sugar
dash of milk
1. In a small bowl, mix the cubed apples, flour, sugar and cinnamon until each apple is evenly coated. Set aside.
2. Roll out the dough to about 1/16 in thickness. Use a 3 inch circle cookie cutter and cut out the dough circles. You will need two circles for every pie. Place the circles onto a cookie sheet lined with parchment paper. Scoop about 1/2 tablespoons of the apple filling into the center of the dough circle. Make the egg wash and using your fingertip, brush a light layer onto the very edges of the circle. (this will ensure that the top circle will stick to the bottom circle.) Place another dough circle on top, over the apple filling. Lightly press down around the edges.
3. Using the prongs of the fork, press along the edges of the pie to seal the edges.
4. Brush a light layer of the egg wash on top of the pies. Sprinkle with sugar. (I like to use turbinado sugar, you can find it in any grocery store labeled as raw sugar.)
5. Bake at 350 degrees for about 15-20 minutes or until the tops are golden.
6. To make them extra fancy, drizzle a little icing over the tops. Serve warm.
Enjoy!