Kristen's Recipe- Chicken Pockets

2 c chicken cooked and chopped
3 oz cream cheese, softened
1 Tbs chives, chopped
2 T milk
salt
1/8 tsp pepper
1/2 can mushrooms
2 8oz pkg refrigerated crescent dinner rolls
1/4 c melted butter

Mix chicken, cream cheese, chives, milk, salt and pepper in bowl to make filling. Unroll crescent rolls and press dough along each perforation to make four rectangles. Put about 1/4 c of chicken mixture into center of rectangles. Fold dough over the filling and pinch the edges to seal tightly. Dip each packet into melted butter and place on baking sheet. Bake at 350 for 20 min or until golden brown. These are good hot or cold.

For frozen pockets: Take out of freezer in the morning and thaw in fridge. Bake as directed above.

Erika's Recipe- Sausage Stuffed Calzones

Calzones

1 pkg active dry yeast
1 cup warm water (105 - 115 degrees)
3 to 3 1/2 cups of flour
1/4 cup vegetable oil
1 tsp salt
1 pound pork sausage
1/2 cup chopped onion
2 1/2 cups shredded mozzarella cheese
1 tsp dried basil
1 tsp dried oregano
1 (6 ounce) can tomato paste
olive oil
Marinara Sauce

Dissolve yeast in warm water in a large bowl. let stand 5 minutes. Add 2 cups flour, vegetable oil, and salt. Beat at medium speed with an electric mixer until blended. Stir in enough remaining flour to make a stiff dough.

Turn dough out onto a lightly floured surface, and knead until smooth and elastic ( about 5 minutes). Place dough in a well greased bowl, turning to grease top. Cover and let rise in a warm place, free from drafts, 1 hour or until double in bulk.

Cook suasage and onion in a skillet over medium heat until sausage is browned, stirriing until meat crumbles, drain well.

Combine sausage mixture, shredded cheese, and next 3 ingredients in a medium bowl, stir well.

Punch dough down, divide dough into 6 equal portions. Roll each portion into a 7 inch circle.

Spoon 1/2 cup sausage mixture onto each circle, moisten edges with water. Fold circles in half, press edges together with a fork dipped in flour. Transfer to a lightly greased baking sheet. Crimp edges if desired.

Brush dough gently with olive oil. Cover and let rise in a warm place free from drafts, 30 minutes.

Make slits in top of dough to allow steam to escape. Bake at 400 for 25 minutes or until golden. Serve with Marinara Sauce.

This is my sister's recipe. Let it be known that I did not make the dough, I used Rhodes bread dough.

From Frozen: Thaw at least partially in refrigerator. Bake at 350 for 15 minutes, checking frequently. Serve with your favorite marinara.

Erika's Recipe- Turkey Burgers

Monterey Jack Turkey Burgers

3/4 pounds ground turkey
2 tablespoons minced scallion
1 tablespoon soy sauce
1 tablespoon ketchup
1 teaspoon minced garlic
1/2 c. shredded Monterey Jack cheese

In large bowl, combine turkey, scallion, soy sauce, ketchup, and garlic, mix well. Add cheese; stir to mix well. Shape turkey mixture into 4 equal patties. Heat grill sprayed with nonstick cooking spray. Cook 5-6 minutes on each side, until browned and cooked through. Yummy on rolls with tomato, avocado and bacon.

From frozen: Thaw in refrigerator overnight, Grill as above.

June- Monica's Manicotti

Recipe:

12 oz jumbo shells
2 1bs Ricotta cheese/half cottage cheese
2 cups shredded mozzarella
3/4 cup grated Parmesan cheese
3 eggs
1 T parsley
3/4 t oregano
1/2 t salt
1/4 t pepper
32 oz spaghetti sauce

Cook shells, drain. Combine cheese, eggs, parsley, spices. Fill each shell with 2 T cheese mix. Spread a thin layer of sauce on bottom of 9 x 13 pan. Place shells open side down, single layer. Cover with remaining sauce. Cover with foil. Bake 350 for 35 minutes.

From Freezer: Bake at 350 for 45 minutes.

June-Monica's Chicken Enchiladas

Recipe:

2 cans cream of chicken soup
1/2 pint sour cream
pinch of garlic
1 can diced green chilies
3-4 chicken breasts diced

Mix these five ingredients in a bowl and then spoon them into tortillas.
Roll up side by side. Spoon remaining mix over tortillas.
Sprinkle with cheese. Bake for 30 minutes at 350.

From Freezer:

Thaw sauce, tortillas and cheese
Spoon in tortillas
Roll up side by side
Spoon remaining mix over tortillas
Sprinkle with cheese
Bake at 350 for 30 minutes.

Enjoy!

June-Barbara Toler's Southern Casserole

1 Can Shoe peg corn

1 can French Green beans

1/2 c chopped onion

1/2 c chopped celery

1/4 c chopped green pepper

1/2 c grated sharp cheese

1 container of sour cream

1 can cream of celery soup

2-4 breasts of chicken chopped-(already cooked).

Mix ingredients.  On top, crumble ritz crackers and cut up 1/2 stick of butter.  

Bake 45 min at 350.

Voile!  A taste of Charleston.

June-Angie's Taco Pie

Taco Pie

Ingredients:

1 pkg refrigerated crescent rolls

1 lb ground beef

1-2 cans of diced tomatos

1 pkg taco seasoning

1 container sour cream

8 oz mexican shredded cheese

crushed tortilla chips

(You can also top the pie once baked with lettuce, tomatos, olives, taco sauce...whatever your kids will eat!)

Lay crescent rolls flat on bottom of square pan.  Bake according to pkg.

Brown the beef, mix w/taco seasoning.  Add tomatos.  Spread mixture on crescent rolls. Layer with sour cream and cheese, then top with crushed nacho chips.

Bake: 350 for 45 minutes till heated thoroughly and cheese melted.

Ole mamasitas!

Mandi's Chicken Pot Pie

1 deep dish pie shell
chicken (diced)
1 bag mixed veggies or 1 lg can Veg-all
sauce (recipe below)

Place cut up chicken in the bottom of a pie shell. Then cover chicken with veggies (thawed) , pour sauce over it all and cover with second pie shell. Bake at 350 on a foil-lined cookie sheet (in case of spills) for about an hour or until center of crust looks golden. You will probably want to use a pie crust shield if you have one. If not then just put some foil around the crust.

From Freezer: Put in fridge a couple days before or just stick it on the counter the morning you want to use it to unthaw completely before cooking.

Sauce

Saute:
1/3 C butter
1/3 C onion

Stir in:
1/3 C flour
1/2 t salt
1/4 t pepper
1/4 t celery seed
Mix till smooth

Then add:
1 3/4 C chicken broth
2/3 C milk

Simmer till thick.

Kristen's Barbeque Chicken Sandwiches

One chicken breast per family member
1 bottle BBQ sauce
1/2 cup water

Put all into a crockpot and cook on low for 8 hours or high for 4 hours. Shred chicken and let cool. Place into freezer bags and freeze.

To thaw: Remove from freezer in morning and put into fridge. Heat and serve on thawed buns.

Monica's Beef Stroganoff Recipe for May

Frozen instructions: Remove kit from freezer about an hour before you want to eat. Kit includes meat mixture and pack of dry noodles. In one saucepan boil water and cook noodles. While they are cooking, take out another sauce pan to heat up meat sauce until warmed through. Serve up both together and enjoy!

RECIPE:

Brown 1 lb ground beef with onions
Add 1 can cream of mushroom soup
Add 1 8oz cup of sour cream
Add a dash of garlic
Add a handful of sliced up green onions

Simmer for 10 minutes. Serve over rice or egg noodles. Enjoy

Monica's Sromboli Recipe for May

If frozen Bake at 350 for approximately 30 minutes (keep a eye on it). If slightly thawed, warm at 350 for 15 minutes on a baking sheet. Slice and serve with warm marinara sauce.

RECIPE:


Grease two cookie sheets and put a frozen bread dough log on each cookie sheet. Cover with saran wrap. Let defrost and rise all day (usually from 8am-5pm).

Then flatten dough on each cookie sheet and spread out to the length of the cookie sheet. (The dough will not cover the whole cookie sheet).

Start right at top center of the dough and put three pepperoni across, all the way down the middle of the dough.

Then sprinkle Italian seasoning.

Then sprinkle about 1 cup of mozzarella cheese.

Then sprinkle with 1 1/2 cups cooked sausage.

Then sprinkle with 1 cup shredded ham.

Then sprinkle with more Italian seasoning.

Now it's time to seal up the stromboli. First take sides, put them together and seal. Then take the top, fold it over and seal it. Do the same with the bottom. It should look like a nice little present now. Then flip it over so the seals are on the bottom of the greased cookie sheet. Sprinkle with butter and Parmesan cheese.

Bake at 350 for 30 minutes. Then slice up and dip in marinara sauce. Yum Yum

Erika's Recipes: Asian Grilled Flank Steak with Mango Rice and Ham and Cheese Braid

Asian Grilled Flank Steak

1 beef flank steak (1-1/4 lb.)
3/4 cup BULL'S-EYE Original Barbecue Sauce
1/4 cup soy sauce
1/4 cup thin green onion sliced
2 Tbsp. sesame seeds (optional)
1 clove garlic, minced
1/4 tsp. ground ginger

SCORE steak on both sides; place in shallow glass dish or large resealable plastic bag.
MIX remaining ingredients. Pour over steak; cover dish or seal bag. Marinate in refrigerator at least 2 hours or overnight. Remove steak from marinade; discard marinade.
PREHEAT grill to medium-high heat. Grill steak 15 to 20 minutes or until cooked through, turning every 8 minutes. To serve, cut steak across the grain into thin slices.

FROM FROZEN: Place in refirigerator 24 to 48 hours to thaw. Grill as directed.

Mango Rice

1/2 cup sugar
1/2 cup water
1/2 coconut milk

Bring to a simmer for 3 min. Then add 2 cups of cooked sticky rice and 1 cup mango's or any other fruit. Bring to a simmer for 5 more min. You can serve warm or cold.
(I always make this with this flank steak. Cook the rice with 2 c. water and boil for 15-20 minutes. I rearely add any fruit at all, we just eat it with the coconut milk and sugar).

Ham and Cheese Braid

See this site for recipe and instructions. (The first time I made it I thought it used too much ranch, so I halved it in my recipe).

Angie's Recipes for May

( I just saw a picture of me making the crunchy chicken Austin took!)
Crunchy Chicken

If frozen, bake at 400 for 45 minutes until cooked thoroughly.  Or if thawed, 400 for 20 min.

Recipe 

2c of French's Cheddar French Fried Onions

2 T flour

4-5 Chicken Breasts

1 egg beaten

1 Box Ranch Shake-n-Bake

Crush French fried onions and mix with Shake-n-Bake and the flour in a plastic bag.  Dip chicken into egg, then coat in onion and ranch crumbs.  

My Family Recipe Lasagna 

Frozen: Bake at 375 for 50 min.  Take off plastic lid and cover with foil.  Last 5 min. broil the cheese on top w/out foil.

Thawed: Bake at 375 for 35 min.  Broil the top as above for last 5 min to brown/crisp the cheese.

Recipe

12 oz Italian Pork sausage 

1 c chopped onion

2 cloves of garlic, minced

2 14 oz cans diced tomatos, undrained

3 8oz cans tomato sauce

3 T dried Italian seasoning 

1 t fennel seed

black pepper

salt

6 dried lasagna noodles (no boil)

1 beaten egg

1 15 oz container of ricotta cheese

1/4 c Parmesan cheese

2 bags of shredded mozzarella cheese

For sauce, brown sausage, then drain, then add onions.  Brown together then add all the spices.

Stir in undrained tomatos, tomato sauce, and add more seasoning to taste.  Bring to boil, reduce heat, then simmer for 30 min to make flavors come out.

For filling, combine egg, ricotta dn 1/4 c Parmesan in separate bowl.

Assemble:  Sauce on bottom, noodles, ricotta, sprinkle Parmesan cheese, mozzarella cheese, then sauce again and repeat until pan is full.  For the last steps, add lots of sauce on top and lots of mozzarella cheese.