Herb Pesto

From:  Rachel Vanderlaan

2 c. fresh basil; firmly packed
3/4 c. parmesan cheese; grated
1/2 c. extra-virgin olive oil
2 T. pine nuts
4 garlic cloves
Salt & Pepper

1. In a food processor, puree basil, cheese, pine nuts and garlic until smooth, scraping down sides as necessary
2. With processor running, add oil in steady stream until emulsified.  
3. Season with salt & pepper.

Toss pesto on cooked pasta or top over pizza dough/crust and top with tomatoes. You can also freeze in ice tray or freezer bags in portions.

Blue Cheese Pasta Salad

From:  Bethany Tuft

Salad
8 oz. (3 cups) spiral pasta
3 cups sliced/diced zucchini
6-8 Italian plum tomatoes; sliced
2 C. fresh mushrooms
4 T. chopped red OR green onions

Dressing
2 C. reduced calorie Italian salad dressing (try to find a tomato-based one)
6 T. chopped fresh basil
2 T. crumbled blue cheese
1/4 tsp. course ground pepper

Shredded Parmesan cheese for garnishing.

1. Cook pasta according to package
2. In a large bowl combine zucchini, tomatoes, mushrooms, and onion
3. Drain pasta and rinse in cold water.  Drain well.  Add to vegetable mixture.
4. In a blender, combine all dressing ingredients and blend until well mixed.  
5. Pour over salad and toss gently. 
6. Garnish with basil leaves and Parmesan cheese.
7. Serve immediately or cover and refrigerate.  

Scalloped Potatoes

From:  Shayna Bahr

4 large un-peeled potatoes
1/4 c. butter
1 T. minced onion (can use dehydrated)
1 tsp. salt
1/8 tsp. pepper
1 c. shredded cheddar

1. Thinly slice the potatoes and place in a greased casserole dish.
2. In a small saucepan, melt butter and add onion, salt, pepper.
3. Cover and bake at 425 degrees for 30-45 minutes until tender.
4. Sprinkle with shredded cheese and cover just to let cheese melt.

Bacon & Potato Salad

Small bag russet potatoes (about 15)
4 eggs, hard boiled
1 lb. bacon; very crispy (keep the grease)
2 big Tbs. mayonnaise
1 big Tbs. miracle whip
Tiny quirt of mustard
White pepper, to taste

Boil potatoes with skin on in salt water until soft but slightly hard

While potatoes are boiling, cook bacon and boil eggs

Peel potatoes and cut into small chunks

Pour bacon grease over potatoes and mix until desired consistency

Mix together miracle whip, mayonnaise and mustard; add to potatoes

Add white pepper to taste

Crumble bacon and chop eggs over top and lightly mix

**This is Nicki Norman's recipe. I have yet to make it as good as she did. Well, actually I believe it was always Mike that cooked. Her husband was the best cook! Anyway, it's really good!

Vegetable Pizza

2 pkg. Pillsbury crescent rolls (16 rolls)
-- Spread evenly on the bottom of a jellyroll pan and cook according to package directions. Cool completely!

2 (8 oz) pkg. cream cheese
¾ c. mayonnaise
2 Tbs. onion
1 tsp. dill weed
Dash of celery salt (optional)

1. Cream the above ingredients together and spread on cooled crust.
2. Top with fresh cut vegetables of choice. I use green & red pepper, broccoli, cauliflower, green onion, tomato, and black olives.
3. Refrigerate any leftovers.

Note: The more “colors” of vegetables you use the more eye appealing it is.

Mashed Garlic and Red Potatoes

2 lb. red potatoes
3 garlic cloves
¼ c. olive oil
¾ tsp. salt
¼ tsp. pepper

1. In medium pot add potatoes and garlic. Fill with water until covered
2. Bring to a boil; reduce heat and cover for 15-20 minutes
3. Reserve ½ c. water; drain the rest
4. Mash into big chunks, add oil, salt and pepper and enough water to make potatoes fluffy

Note: This goes good with a roast.

Yummiest Cream Corn

2 lrg. bags of niblet frozen corn
Lrg. container of heavy whipping cream
White pepper
2 Tbs. cornstarch
¼ c. water
1/3 c. sugar

1. Put frozen corn in large pot
2. Add up to ¾ container of heavy cream and cook with lid on until boiling and corn has separated from each other; mixing every once in a while
3. Add sugar
4. Add white pepper to taste (more is better)
5. Mix together cornstarch and water and SLOWLY add a little at a time to corn mixture
6. At this time you can add more cream or sugar IF desired
7. Cook about 3-4 minutes and serve

Note: This makes A LOT and is good for potluck type get togethers! Cut in half for regular size family. I hate creamed corn, but this I love. I received this recipe from Nikki Norman.

Craisin Spinach Salad w/ Red Wine Vinaigrette

Salad:
1 bag spinach
½ c. diced red onion
Candy almonds (make the same way as Apple Spinach Salad)
Craisins

Dressing:
¾ c. olive oil
1/8 c. water
¾ c. red wine vinegar
1 c. sugar

1. Place dressing ingredients in blender and mix until well blended.
2. Toss with salad and serve

Note: This makes a good amount of dressing but will keep in the fridge for about a week or so.

Apple Spinach Salad

Salad:
1 bag spinach
1 bag romaine
7 slices cooked bacon, crumbled
1 bag slivered almonds
1 green apple, sliced

1. Sugar coat the almonds by placing the almonds in a medium saucepan with about a ½ cup of sugar.
2. Stir over medium heat until sugar melts and coats almonds. Let cool on a glass pan so they won’t stick.
3. Will last for about a week in an airtight container.

Dressing:
1/8 red onion very thinly sliced
1/3 c. oil
¼ c. sugar
¼ tsp. salt
3 Tbs. white vinegar

4. Mix together and toss with salad.

DANG Good Guacamole!

6-7 medium size ripe avocados
about 1 tsp. oil
Salt
about 2 small fresh limes

1. Mash avocados in a medium to large size bowl; until desired texture
2. Add oil and mix
3. Add salt to taste and mix (if you are using it just for chips remember you will be getting salt from the chips too so don't add too much)
4. Squeeze 1/2 of a lime at a time stirring between each addition; add more juice as needed for flavor.

ENJOY!!