WATERMELON FETA BRUSCHETTA
Heidi Kennington
INGREDIENTS
1 block of feta, cut into 16 cubes
1 cucumber, cut into 16 cubes
16 watermelon cubes, 1-1 1/2″in size
2 tablespoons of fresh mint, diced
INSTRUCTIONS
1 Place one cube of feta, watermelon, and cucumber on a skewer.
2 Drizzle with balsamic reduction and fresh mint.
3 Serve
BALSAMIC REDUCTION GLAZE
INGREDIENTS
1 cup of good quality balsamic vinegar
INSTRUCTIONS
1 Pour balsamic vinegar into a small saucepan.
2 Turn heat to medium high and bring vinegar to a boil.
3 Once boiling, reduce to simmer and let simmer for about 10 minutes
until vinegar has reduced down. Stir occasionally. {be sure to keep an eye on it because it can burn quickly} You will know it is done if it coats the back of spoon.
4 Remove from heat.
5 Let reduction cool and serve or transfer to an air tight container and store in refrigerator. {if reduction hardens after being in refrigerator for too long just place container in a bowl filled with warm water to heat up the reduction}
6 Can be served with a caprese salad, grilled peaches, bread, or whatever you want. You could just drink it if you like… its that good!
Summer Lime Quencher
Annika Taylor
Ingredients:
1 can Guava Hawaiian sun frozen concentrate
1 can frozen limeade mix
Directions:
Combine both cans in a jug, add suggested water minus one can each. Then add ice to your liking and sprite if you want it fizzy.
Enjoy!
Bacon Ranch Cheddar Cheese Ball
Lindsay Olson
Prep Time:
10 MINS
Total Time:
10 MINS
This cheese ball has a perfect blend of flavors including ranch, crispy bacon bits, 2 kinds of cheese, and chives.
Ingredients
- 16 oz. cream cheese
- 1 oz. packet Ranch dressing mix
- 1 cup cheddar cheese, shredded
- ¼ cup green onions, diced (can sub 1/3 cup diced chives)
- 6 strips bacon, cooked and crumbled
Instructions
Mix all ingredients together with a silicone spatulauntil well combined. Form into a ball shape, Wrap it in saran wrap and refrigerate for a minimum of one hour if possible to allow the flavors to blend together. Serve with crackers, pita chips, or vegetables.
Giant Salad Bar
Chandler Taylor
Here is the list of “Ingredients”we chose, but anything you would like works!
Romaine Lettuce
“Power Greens” mix
Cucumber
Tomato
Corn
Mushrooms
Garbanzo Beans
Green onions
Peas
Cottage Cheese
Mozzarella cheese
Cheddar cheese
Feta Cheese
Blue Cheese
Bell Peppers
Carrots
Sunflower Seeds
Dried Cranberries
Turkey
Ham
Hard Boiled Eggs
Broccoli
Bacon
Olives
Croutons
Dressings:
Winger’s Ranch
Olive Garden Italian
Brianna’s Poppyseed
To make this a great “Main Course” meal, add grilled chicken and steak
Easiest Yummy Marinated Chicken Kabobs
Megan Grover
Ingredients:
-Chicken, cubed
-Veggies of choice,
chopped to a similar size as chicken
-McCormick seasoning packet: Zesty Herb is my favorite, favorite! One of my hacks for easy grilled chicken dinners :)
Directions:
Soak wood skewers in water for at least 30 minutes so they won’t splinter while threading. This also helps them not to cook along with the food when grilled.
Cube chicken and marinate in a large ziplock bag for at least 2 hours. Chop veggies. Thread veggies between chicken on skewers. Grill and enjoy!
Basil Orzo Pasta Salad
Megan Grover’s recipe prepared by Carolyn Myers
Ingredients:
8 ounces uncooked orzo
1 pound asparagus spears, cut into 2-inch-long slices (snap off rough ends before slicing) 1 cup frozen green peas, thawed
3 ounces fresh Parmesan cheese
1/2 teaspoon salt
3 tablespoons fresh lemon juice
2 tablespoons extra-virgin olive oil
1/2 cup thinly sliced fresh basil leaves (about 10)
Directions:
Step 1
Cook orzo according to package directions. When 3 minutes of cooking time remain, add asparagus. Cook for 1 minute, then add peas and cook for the final 2 minutes. Drain.
Step 2
Meanwhile, use a vegetable peeler to make 12 curls of Parmesan. Grate remaining cheese and set aside.
Step 3
Combine salt, lemon juice, and olive oil; whisk together. Toss orzo in lemon-juice mixture; stir in grated cheese and basil. Serve warm or at room temperature with Parmesan curls. Garnish with additional basil leaves, if desired.
Easy, Fast, and Yummy Dinner Rolls
Lisa Evans
Makes 48
1 cup sugar
1 cup real margarine or butter
3 cups milk
1 cup hot water
4 eggs
11 cups flour
4 Tablespoons Saf Instant Yeast
4 teaspoons salt
1 cup sugar
1 cup real margarine or butter
3 cups milk
1 cup hot water
4 eggs
11 cups flour
4 Tablespoons Saf Instant Yeast
4 teaspoons salt
OR
Makes 24
1/2 cup sugar
1/2 cup real margarine or butter
1 1/2 cups milk
1/2 cup hot water
2 eggs
5 1/2 cups flour
2 Tablespoons Saf Instant Yeast
2 teaspoons salt
Combine milk, sugar, margarine, and water. Heat in microwave until warm, about 3-4 minutes. Using a mixer with bread hooks, start mixing. Add eggs and half of flour. Mix well. Add yeast and salt, continue mixing. Add remaining flour. When mixed in, turn to high speed and let kneed for 11 minutes. When finished mixing, turn out on floured cloth and divide into 4 balls (for recipe for 48) Using rolling pin, roll first ball into a circle the size of a pizza. Using pizza cutter, cut circle into twelve wedges. To form a roll, take wedge of dough, fold in corners so they meet. Then roll up like a croissant. Place in greased pan (2 cookie sheets for 48 recipe. 9x13 size for 12). Let raise about 15 minutes, until puffy. Bake at 375 10-12 minutes or until dark golden brown. Optional: rub tops of rolls with a square of margarine.
1/2 cup real margarine or butter
1 1/2 cups milk
1/2 cup hot water
2 eggs
5 1/2 cups flour
2 Tablespoons Saf Instant Yeast
2 teaspoons salt
Combine milk, sugar, margarine, and water. Heat in microwave until warm, about 3-4 minutes. Using a mixer with bread hooks, start mixing. Add eggs and half of flour. Mix well. Add yeast and salt, continue mixing. Add remaining flour. When mixed in, turn to high speed and let kneed for 11 minutes. When finished mixing, turn out on floured cloth and divide into 4 balls (for recipe for 48) Using rolling pin, roll first ball into a circle the size of a pizza. Using pizza cutter, cut circle into twelve wedges. To form a roll, take wedge of dough, fold in corners so they meet. Then roll up like a croissant. Place in greased pan (2 cookie sheets for 48 recipe. 9x13 size for 12). Let raise about 15 minutes, until puffy. Bake at 375 10-12 minutes or until dark golden brown. Optional: rub tops of rolls with a square of margarine.
Mud Pie
Judith Schellenberg
Ingredients
Butter
Oreos
Chocolate Ice Cream
Peanut Butter Cookies (Nutter Butter)
Caramel Sauce
Vanilla Ice Cream
Peanut Butter
Fudge Sauce
Snickers
Directions
Oreo cookie crust:
¼ cup melted butter to 1 ½-2 cups crushed Oreos
Press in the bottom of the pie dish or square pan
Ice Cream layers:
Soften chocolate ice cream.
Spread a layer over Oreo crust.
Top with crushed peanut butter cookies (Nutter Butter)
Pour caramel topping over top…let harden
Soften vanilla ice cream.
Spread a layer over caramel. Let harden
Layer peanut butter. Let harden.
Soften vanilla ice cream.
Layer over peanut butter. Let harden.
Drizzle with fudge and sprinkle with Crushed Snickers*.
Freeze
*Freeze snickers and crush with hammer
Dessert Shish Kabobs
Chandler Taylor
Ingredients:
Shish Kabob skewers
Strawberries
Cream puffs
Chocolate sauce
Directions:
Alternate strawberry and cream puff on skewer.
Drizzle with chocolate sauce
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