Bowtie Chicken Salad

Recipe originally submitted by Karalee Merrill

5 12.5 oz. cans of chicken (I like the Costco brand the best)
1 12 oz. bag of Bow-tie pasta, cooked and drained
1 bunch sliced green onions
1 16 oz. bottle coleslaw dressing
2 cups mayonnaise

Combine and chill overnight all above ingredients (not absolutely necessary, you can just go on and add the rest of the ingredients if you want but the finished product is better after a night in the fridge.)


Prior to serving add:

1 large can pineapple tidbits
1 cup chopped celery
1 pound red grapes, cut in half
4-5 apples sliced
1 package slivered almonds

It also makes a really good sandwich filling if you double the chicken and leave out the pasta.

Broccoli Salad

Resubmitted by Erin Callahan

(Julia Ferguson's recipe)

1 bunch broccoli, cut in pieces
1 cup raisins, grapes or craisins
4 or five slices cooked bacon, crumbled
½ cup chopped red onion
½ cup sunflower seeds, pecans or almonds

Put above ingredients into a salad bowl. In a small bowl mix:

1 cup mayonnaise
1/3 cup vegetable oil
1/3 cup vinegar
½ cup sugar

Add dressing mixture to broccoli mixture and stir to coat. Delicious!

Orange Jell-O Salad

Originally submitted by Anonymous

1 pint vanilla ice cream
1 cup boiling water
1 small pkg. orange jello (or any other flavor)

Dissolve jello and add ice cream. Beat with an electric mixer. Add any kind of drained, canned fruit. Will be set and ready in 30 minutes.

Brunch Cake

Recipe originally submitted by Shauna Cooke

2 eggs
1 Tbsp. oil
181/4 oz. box yellow cake mix
21 oz. can apple pie filling
1/4 cup sugar/2 tsp. cinnamon mix


1. In a large bowl beat the eggs and oil until frothy.

2. Stir in dry cake mix

3. When well blended, stir in pie filling. Mix until everything is well moistened.

4. Put batter into a lightly greased 9 x 13 baking pan

5. Sprinkle cinnamon sugar over top.

6. Bake at 350 degrees for 35-45 minutes, or until a toothpick inserted in the center comes out clean.

7. Serve warm. Add a dollop of whipped topping to each serving if you wish.


Tip: For added flavor use cherry pie filling instead of apple pie filling.

Raspberry Cream Cheese Coffee Cake

Recipe originally submitted by Sunny Ray

2 1/4 c. flour
3/4 cup sugar
3/4 cup butter
1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
3/4 cup sour cream
1 egg (or 1 Tbsp powdered eggs + 2 Tbsp. warm water)
1 1/2 tsp. almond extract

Filling:
8 oz. cream cheese (softened)
1/2 cup sugar
1 egg (or 1 Tbsp powdered eggs + 2 Tbsp. warm water)
1/2 cup raspberry jam (we used our yummy homemade jam)
1/2 cup slivered almonds

Mix flour and sugar and cut in butter. Remove 1 cup and set aside. To remaining crumbs, add baking powder, soda, salt, sour cream, egg, and almond extract. Mix well. Spread in bottom and 2 inches up the side of a 9-inch spring form pan (I was nervous and greased it a little. It was really thick and sticky and hard to spread).

For the filling: Beat cream cheese, sugar, and egg. Pour over batter. Spoon jam on top. Sprinkle with almonds and reserved crumbs. Bake at 350 for 55-60 minutes. Let stand 15 minutes before removing sides from pan.

Breakfast Pizzas

Recipe originally submitted by Sunny Ray

(Makes 4 servings)

1/2 lb. bulk pork sausage or Italian sausage (casings removed)
1/4 tsp. dried oregano
1/4 tsp. pepper
1 (8 oz) can crushed pineapple, drained
4 English muffins
1 (6 oz) can tomato paste
2 cups shredded cheddar cheese
1/2 cup shredded Parmesan cheese

Crumble sausage over high heat. Add oregano and pepper and stir until meat is lightly browned, 5-7 min. Discard fat. Add pineapple and mix in bowl. Spread tomato paste on English muffins and set halves slightly apart on cookie sheet. Top with sausage mixture, cheddar cheese, then Parmesan cheese.

Bake at 400 until cheddar is melted; 10 min.

BREAKFAST PIZZA

Recipe originally submitted by Karalee Merrill

8 ounce crescent roll tubes (2)
1 pound breakfast sausage
8 ounces cream cheese
2 cups shredded cheese

Preheat oven to 375 degrees. In an un-greased 13 x 9 pan spread out one of the cans of crescent rolls, pinch together. In a skillet, brown the sausage. Drain grease. Take sausage out of the skillet and put in the cream cheese on low until melted. Add sausage back in and mix. Spread over rolls. Sprinkle cheese. Spread second can of cheese on top. Bake for 21 – 26 minutes. Cool for 15.

*** You can also add eggs to make it a more complete meal. Scramble 12 eggs and add in between the sausage and the cheese layers.