Cassi's July Recipes

Chicken Salad:

http://thepioneerwoman.com/cooking/2008/05/chicken-salad-the-way-i-like-it/

Serve with cheese, greens, tomatoes, honey mustard, etc. on bread. I used croissants from Costco.

Broccoli Salad:

http://allrecipes.com/recipe/fresh-broccoli-salad/

I used Craisins instead of raisins, increased the vinegar by about a tablespoon, and completely forgot to add the bacon.

Strawberry Lemonade Cupcakes:

http://www.gimmesomeoven.com/strawberry-lemonade-cupcakes-with-fresh-strawberry-buttercream/

Mint Peaches:

Slice several peaches very thin and mix with a bit of sugar to taste, depending on how ripe the peaches are, and a bunch of sliced fresh mint. Refrigerate for a few hours to let flavors blend.

Strawberry Mint Lemonade:

Fresh-squeezed lemon juice, pureed strawberries (I used frozen that had sat out just a bit), sugar, water, and sprigs of fresh mint. Play with the amounts until it tastes good!

Kayla's June Bunko Recipes

Marinated Chicken:

http://allrecipes.com/recipe/marinade-for-chicken/detail.aspx

Pear-Walnut Salad, minus the croutons, and she added feta.  

http://whatscookingamerica.net/Salad/SaladPearWalnuts.htm

Raspberries & Cream Streusel Squares

Prep time 20 min Bake time 30-35 min.

Crust

3/4 cup butter, melted

2 1/2 cups flour

3/4 cup powdered sugar

Filling

1 jar (12 oz) seedless raspberry or apricot jam

1/4 cup flour

Topping

1 package (8 oz) cream cheese

1/2 cup powdered sugar

1/4 cup walnut halves, chopped

1. Preheat oven to 350*F. For crust, place butter in microwave safe bowl on high for 1 minute or until melted. Add flour and powdered sugar; mix until crumbly. Reserve 1/4 cup of the crust mixture for the topping. Sprinkle remaining crust mixture evenly over bottom of stoneware bar pan; roll to an even thickness using lightly floured roller.

2. For filling, combine jam and flour in bowl; mix until smooth. Spread jam mixture evenly over crust.

3. For topping, place cream cheese in microwave safe box. Microwave on high 30 seconds or until softened. Add powdered sugar; whisk until smooth. Spread over top of jam layer. Chop walnut, then combine nuts and reserved crust mixture; sprinkle evenly over topping.

4. Bake 30-35 min  or until edges are a light golden brown. Remove from oven; cool completely. Cut into squares.

Twice Baked Potatoes
12 baker potatoes, oven baked works best

1 cube butter

2 cups sour cream

1 lb cheese, grated

1/4-1/3 cup bacon bits

salt and pepper to taste.

Cut baked potatoes in half, long ways. Scoop out insides into mixing bowl with chunked butter. (I use my KitchenAid bowl, since it works best to mix it all in.) Mash them and add sour cream, approx 1/2 cup cheese and bacon bits. Mix well. Add salt and pepper to taste. Spoon mixture back into potatoes and top with cheese. Bake at 350* for 30 min. 

These are great for making ahead and heating right before serving, although they will need baked longer if made ahead. Serve with ranch dressing.

Shannon A.'s April Bunko Recipes

Ham party rolls (made with sweet Hawaiian bread rolls):

http://m.allrecipes.com/recipe/216756/baked-ham-and-cheese-party-sandwiches

Pull apart bread:

Large French loaf cut in cubes but not all the way through

1 cube of melted better with garlic seasoning

Sun dried tomatoes diced

Canned artichokes diced

2 green onions sliced

Mozzarella cheese

Feta cheese

Parmesan cheese

Put all ingredients in between the cubed bread pieces

Bake at 325 degrees until cheese is melted

Chicken Caesar pasta salad:

Whole wheat rotini

Romain lettuce chopped

Grated Parmesan

Caesar dressing 

Croutons

Marinated/ grilled chicken (marinated in balsamic vinegar, olive oil, garlic, salt and pepper)

Oatmeal lemon cream bars:

http://sallysbakingaddiction.com/2012/04/29/oatmeal-lemon-creme-bars/

Dill chicken:

Chicken breasts pounded thin (I normally put the chicken between two pieces of wax paper and hit with a frying pan)

Mix:

Softened Cream cheese

2-3 green onions

Dill

Salt and pepper

Spread over chicken breast and roll

Wrap in bacon or turkey bacon

Bake in pan with a few tbsp of butter 

 

Carrot Cake:
4 eggs
3/4 C canola oil
1/2 C applesauce
2 C sugar - 1 brown, 1 white
1 Tbsp vanilla extract
2 C flour
2 tsp baking soda
2 tsp baking powder
1/2 tsp salt
1 Tbsp ground cinnamon
1/4 tsp nutmeg
3 C grated carrots (about 4 large carrots)
1 C chopped pecans or walnuts
1 8 oz. can crushed pineapple, drained

FROSTING
1/2 C butter, softened
8 oz cream cheese, softened
31/2 - 4 C confectioner's sugar
1 tsp vanilla extract
1 C chopped pecans or walnuts for edge of cake

DIRECTIONS
Preheat oven to 350,  grease and flour a 9X13 pan
In a large bowl, beat together eggs, oil, sugars and vanilla.  Mix in flour, baking soda, baking powder, salt and cinnamon. Fold in carrots, pineapple, apple sauce, and nuts.
Bake in preheated oven 40-50 minutes (25-30 minutes for two round pans) or until a toothpick comes out clean.
Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
To make frosting; combine all ingredients in a medium bowl and beat until the mixture is smooth and creamy.  Allow cake to fully cool before frosting.
Press nuts in the edges of the cake.