Bacon Water Chestnuts

-Nicole Bender

1 pkg. bacon
1 can water chestnuts

Cut bacon in half. Wrap half slice of bacon around a water chestnut. Stick toothpick in top to hold together.

Sauce:
1/2 cup ketchup
1/2 cup sugar

Stir together. (It will be grainy.) Drop a spoonful of sauce onto each bacon wrapped chestnut. Bake at 400 degrees for 45 minutes or until bacon is cooked.

Jenna's Orange Rolls

-Nicole Bender

12 Rhodes Rolls, thawed but still cold
1 medium orange rind, grated
1/2 cup sugar
1/4 cup butter, melted

Citrus Glaze:
1 cup powdered sugar
1 TBLS. butter, melted
3 TBLS. orange juice concentrate
1/2 tsp. vanilla extract

Mix grated orange rind with sugar. Roll each roll into a rope. Tie into a loose knot. Dip in butter and then roll in the sugar/rind mixture. Place on a baking sheet sprayed with Pam. Cover with plastic wrap for about an hour or until doubled in size. Remove wrap and bake at 350 degrees for 15-17 minutes. Remove from pan and brush with glaze while still warm.

Brown Rice Salad

-Aubri Larson

Ingredients

Cooked brown rice (warm is the best!)

Chopped romaine lettuce, one bunch

Shredded Carrots, about 1/2 C
Parmesan cheese, 1/2 cup, shredded

Italian dressing

Combine ingredients to taste

I toasted the brown rice in the oven with the parmesan cheese, so the cheese melted into the rice. It gives it a nice toasty taste!

Pasta and Spinach Salad

-Aubri Larson

1 lb. Pasta, cooked al dente, drain, rinse in cold water

3 C cooked chopped chicken

6 oz fresh spinach, shredded/torn (approx 8 cups)

1 C black olives, chopped in 1/4’s4 oz.

Feta cheese, crumbled

3 cups diced tomatoes ( or grape tomatoes)

3/4 C monterrey jack cheese, shredded

Dressing:
2 tsp Dijon mustard1/2 C olive oil

1/2 C vinegar

1/2 tsp black pepper

2 tsp honey

1 clove garlic, minced

Blend dressing ingredients. Pour over mixed salad. Refrigerate 30-60 minutes before serving.

Hot Chicken Salad Sandwiches

-Aubri Larson

2 (5oz) can chicken, drained & shredded with a fork
1 (8 oz) can pineapple tidbits, drained
1 c (4oz) shredded cheddar cheese
1/4 c sliced green onion
1/3 c mayo
1/2 tsp salt
rolls, bread or biscuits

-mix all ingredients (except bread) in a bowl. Brown the rolls under broiler on one side. Put the salad on the rolls & broil the other side.

Monkey Bread

-Heather Jordan

1/2 cup sugar
1 teaspoon cinnamon
2 cans (16.3 oz each) Pillsbury® Grands!® Homestyle refrigerated buttermilk biscuits
1/2 cup chopped walnuts, if desired
1/2 cup raisins, if desired
1 cup firmly packed brown sugar
3/4 cup butter or margarine, melted


Heat oven to 350°F. Lightly grease 12-cup fluted tube pan.
In large plastic food-storage bag, mix sugar and cinnamon. Separate dough into 16 biscuits; cut each into quarters. Shake in bag to coat. Arrange in pan, adding walnuts and raisins among the biscuit pieces.
Mix brown sugar and butter; pour over biscuit pieces.
Bake 28 to 32 minutes or until golden brown and no longer doughy in center. Cool in pan 10 minutes. Turn upside down onto serving plate; pull apart to serve. Serve warm.


Icing:

Ingredients:
1/2 pound cream cheese
1/2 pound butter
1 pound powdered sugar
1 teaspoon vanilla extract
1 teaspoon lemon juice

Directions:
1.Allow cream cheese and butter to get to room temperature.
2. Beat butter and cream cheese together in a large bowl with a mixer.
3. Slowly add in the pound of powdered sugar.
4. After all the powdered sugar is added mix for 12 minutes (do not mix less than that).
5. When almost done, add in the extract and lemon juice.

Sour Cream Rolls

-Lisa Pett

1 large carton of sour cream (2 cups)
1/4 cup shortening

Heat them together in a little pan, but don't boil.

Place in mixing bowl and stir in:

1 cup sugar
1 teaspoon baking soda
1 teaspoon salt
2 eggs, well beaten

Directions:

Take 2 packages of dry, fast rising yeast and dissolve in 1 cup of luke warm water. Then mix with other ingredients in large bowl. Add 7 1/2 cups flour, and knead. Cover the bowl with aluminum foil and place a dishtowel over it. Place bowl and contents, well covered, in a refrigerator overnight (or in a cold oven for 3 hours) and until the dough has doubled in bulk. Make rolls and place in roll pans, cover with dishtowel and let raise for about 3-4 hours. ***However, I have made them and let it rise in a semi warm oven to go faster and it works just fine too.

Don't make them too small. If you fold them over, put a little butter between the folds. Bake 9-12 minutes, depending on oven, at 350 degrees. Bake until rolls are light brown--not dark brown.

**I cut the dough into 4 equal parts and then roll it out into a 16 inch circle. Then I use a pizza cutter to cut the circle into 16 even triangles. I roll them up like Crescent rolls and butter them with a melted butter and a pastry brush hot out of the oven.

This dough is an excellent base for cinnamon or orange rolls.