Parmesan Yogurt Chicken (Rachel)

Cut up chicken or chicken parts (2 1/2 lbs or so)

1/3 Cup unflavored yogurt

1/4 Cup mayonnaise

3/4 tsp dry mustard

1 tsp Worcestershire sauce

1/4 tsp ground thyme

1/2 tsp onion salt (not powder)

Lightly salt chicken pieces. Place in greased pan (9 x 13) Spread yogurt mixture on meat. Use all of mixture. Bake at 350 for 1 1/4 hours or until tender. Then shake 1/4 Cup Parmesan cheese on top. Return to oven for an additional 15 minutes.

Cowboy Caviar (Rachel)

Ingredients

2 cans (15 oz.) black beans, rinsed and drained

1 can (17 oz.) can whole kernel corn, drained

2 large tomatoes, chopped

1 or 2 large avocados, peeled and diced

1/2 red onion, chopped

1/4 cup chopped fresh cilantro

Dressing

1 Tbsp red wine vinegar

3-4 Tbsp lime juice

2 Tbsp olive oil

1 tsp salt

1/2 tsp pepper

Combine all ingredients in a large bowl. Cover and chill. Garnish, if desired, with additional avocado slices or cilantro sprigs, and serve with tortilla chips. Also good served with rice and grilled chicken.

Turtle Cake (Rachel)

1 pkg. German Chocolate cake mix

1 1/3 c. Water

¾ c. margarine (room temp)

3 eggs

Blend 30 seconds, then mix 2 minutes on medium speed

Caramel Sauce

14oz. package caramels

½ c. evaporated milk

Melt together

Grease and flour 9 x 13” pan. Pour 1/3 of batter into pan. Bake 12-15 minutes @ 350 till puffed up. Remove from oven and pour caramel sauce. Cover cake to edges then spread 1 c. chocolate chips-milk chocolate-on top of sauce. Add 1 c. chopped pecans, if desired. Pour remainder of batter on sauce and chips. Bake additional 25-30 minutes. Cool before cutting and serving.

Ham Crepes (Rachel)

2 eggs

2/3 Cup Milk

1 Tbsp shortening

1/2 Cup Flour

1/4 tsp salt

1 tsp sugar

Beat eggs well; add milk and shortening. Sift flour with salt and sugar. Add to egg. Cook on griddle (4 Tbsp of batter or 1/4 Cup)

1 Cup Sour Cream

1/4 tsp mustard

3 cups grated cheese

2 cups diced ham

Mix and add 1 Tbsp to each crepe. Roll up and place in a 9x13 pan.

Cover with mixture of 1 can of cream of chicken soup and 1 cup plain yogurt. Bake at 350 for 20 minutes.

Nothing Bundt Cake (Kristi)

This is a MUST TRY. Our latest obsession has been Nothing Bundt Cakes. They JUST opened a store near us and we have already been there several times We were craving a Nothing Bundt Cake tonight but they were closed... so we made ourown! This resembles their Chocolate Chocolate Chip cake.

1 pkg. devil’s food cake, German chocolate cake, or chocolate cake mix
1 pkg. instant chocolate pudding
1 c. sour cream
4 large eggs
1/2 c. water
1/2 c. oil
1 1/2 c. mini chocolate chips
2 (8 ounce) pkgs. cream cheese, softened
1/2 c. butter, softened
3-4 c. powdered sugar
2 tsp. vanilla extract

Mix first six ingredients together with a beater. Add chocolate chips. Pourinto a greased bunt cake pan (cooking spray works best). Cook in oven at 350 degrees for 45-50 mins. Remove from oven. Let cool for 20 mins. Remove frompan. (I think it tastes best if you put it on a serving plate, wrap it well in Saran Wrap, and let it sit overnight in the fridge before frosting and serving..) In a medium bowl, cream together the cream cheese and butter until creamy. Mix in the vanilla, then gradually stir in the powdered sugar (start with 2 cups then keep adding more until it is nice and thick). That's it! Easy right?

Peanut Salad (Kristi)

I mix mine in my food processor. It makes it nice and quick.

Peanut Dressing:

1/4 cup chopped toasted unsalted peanuts (for garnish)

1 glove garlic minced

4 slices of fresh ginger, peeled, minced

3 Tablespoons peanut butter (chunky or regular)

1/3 cup rice vinegar

2 1/2 teaspoons sugar

1 1/2 tablespoons Hoisin sauce (found in oriental section)

1 1/4 teaspoons low sodium tamari or soy sauce

2 teaspoons Asian (toasted) sesame oil

Mix ingredients thoroughly. May be made several days ahead. Cover well and refrigerate. Let sit for 30 minutes at room temperature before serving.

Asian Slaw

4-6 radishes grated

1 carrot shredded

1 small spear broccoli – peeled and chopped fine

2 green onions, trimmed, chopped

1 small red bell pepper diced

1 small yellow bell pepper diced

6 ounces Napa cabbage, chopped

6 ounces Bok Choy chopped

3 ounces snow peas or sugar snap peas chopped

Garnish with chopped peanuts (1/4 cup chopped toasted unsalted peanuts)

. You can also add pasta (2 packages cooked Top Ramen- yummy)

Salsa (Tyler)

16 cups (20-25) Roma Tomatoes
5 Bell Peppers (green)
2 Jalepeno peppers
1 Serrano pepper
1 Tbsp. garlic powder
1 bunch cilantro
1 cups shopped onion
4 cloves garlic
1 Anaheim pepper
1/4 cup salt
4 limes

Blanche and skin tomatoes. Run through food processor. Cut and seed bell peppers. Run through food processor. Cut tops of all peppers and seed for mild salsa or leave seeds in for hotter salsa. Run through food processor. Add remaining ingredients. Squeeze in lime juice. Stir and ENJOY!! If you feel like you need more tomatoes, but don't have more Romas you can always add a can or two of stewed canned tomatoes. I also put in about half the salt it calls for then judge it by taste. If you're eating it with salty chips sometimes it's too much :o)

*This make a HUGE amount. You can 1/2 the recipe if you would like. Just be sure if you do the whole recipe that you have a huge bowl.