Rhubarb Crumble and Rhubarb Sauce

Place in 9X13 pan:
2 1/2 C. Diced and Peeled Rhubarb
2/3 C. Sugar
1/3 C. Flour
1/4 tsp. Salt

Mix and sprinkle on top of Rhubarb:
1 C. Brown Sugar
3/4 C. Flour
1 C. Oats
3/4 C. Butter
1/2 tsp. Cinnamon
1/2 tsp. Salt
3 TB. Water

Bake at 350 for 40 minutes.  Top with vanilla ice cream!


Rhubarb Sauce

1 ½ - 2 C. Chopped and peeled rhubarb

¼  C. Sugar

1 (3oz) Jello package

1 ¼ C. water

Simmer a few minutes.  Allow to cool at room temperature.  Serve over vanilla ice-cream

Burgers and Fries with a Twist

Thursday May 29th at 6:30
Enjoy a healthy but yummy twist to burger and fries.
Host: Shauna
rsvp in the comment box below

Hash Brown Sausage Bake

		Hash Brown Sausage Bake “This is one of my son’s favorites,” Vicky Dempsey says from Louisville, Mississippi. Buttered hash browns form a mouthwatering crust for yummy fil...
		View on www.tasteofhome.com	Preview by Yahoo

I did a ham version and added green chilies to the sausage one

Strawberry Croissant French Toast from Best Bites:

6 croissants

8 oz. cream cheese

zest of 2 lemons

1 1/4 c. powdered sugar

1 1/2 c. milk

2 eggs

1 1/4 tsp lemon extract

sliced strawberries

1. cut croissants in half length wise.

2.  combine cream cheese, zest of 1 lemon, strained juice of 1 lemon, 3/4 c. powdered sugar and mix until fluffy.

3.  spread mixture on cut croissants, put croissants back together and cut into 3-4 pieces and arrange pieces in 9x13 pan

4.  wisk together eggs, milk, lemon extract, zest from one lemon, and 1/2 c. powdered sugar.  Pour over croissant pieces in pan, cover and refrigerate overnight.

5.  Bake 350 for 30 minutes covered.  uncover and back an additional 20-30 minutes (browned slightly).

6.  Serve with whip cream and strawberry sauce (see recipe below)

Strawberry Sauce - Our Best Bites

			Strawberry Sauce - Our Best Bites Okay, do you ever find yourself in Costco [I can only dream] or Sam’s Club around this time of year and see those GIANT flats of strawberries for,...
			View on www.ourbestbites.com

Chocolate Chip Scones

2 c. flour

1/2 c. butter

1/2 c. sugar

1/4 tsp salt

2 tsp. baking powder

3/4 c. choc chips (or whatever you want to add)

1 egg

1/2 c. milk

1 egg + 1 T milk

preheat over to 350

whisk flour, sugar, salt, and baking powder in bown.  Add butter and mix in with fingertips until blended.  Whisk together 1 egg and milk and stir into flour mixture.  On lightly floured surface, knead dough 5-6 times.  Place on greased cookie sheet (or parchment paper) and pat into a 8 inch circle.  with sharp knife, cut halfway through the dough to make 12 pie shaped wedges.  Brush egg wash on top and bake 20-30 minutes.  remove to wire rack to cook and cut wedges while still warm.

Mother's Day Brunch

April 24th at 6:30
Malissa M. will be our host
$3 to help cover the cost of food.
Please rsvp in the comment box below

March 27th Cooking NIght

Our next cooking night will be March 27th at 6:30
Our host will be Ryleigh!
Please rsvp below

Chicken Pasta Salad

Ingredients

▪ 1 box shaped pasta

▪ 1 head of broccoli, chopped

1 cup frozen peas, thawed

▪

▪ ½ pkg mini pepperonis (regular size is ok, too)

3 Monterey Jack cheese sticks (snack sticks) cut into chunks (you can

▪

use any kind of cheese, but we always have these around, and it is

easy to just slice them up!)

3 medium carrots, chopped

▪

Ranch dressing (We use the packet to make our own…much better

▪

tasting)

Instructions

1.Cook pasta according to directions on the box. Drain it.

2.Place colander with drained pasta into a bowl with ice and water in it to

cool it off.

3.Put all the rest of the ingredients, except the ranch dressing into a bowl.

Pour the cooled pasta onto a clean towel and really dry it off.

Pour pasta into the bowl

there’s no exact science to it.

. Stir in the ranch as you like it. A little, a lot—

Chicken Enchilada Dip

2 cups chicken cut up

1 8 oz cram cheese softened

1 c mayo

1 8 oz pack Mexican blend cheese

1 4 oz can green chili peppers

mix together using all but a cup of cheese- spread in a baking dish,

top with remaining cheese, cook at 350 for 30 min, serve with chips

Avocado Chicken Salad Recipe

Prep Time: 10-15 minutes

Ingredients:

▪ 2 cups cooked chicken, shredded or chopped

▪ 1 ripe avocado, peeled and pitted

▪ 1/4 cup sliced almonds

▪ juice from half a lime

▪ 1/2 tablespoon olive oil (optional)

▪ 1/4 cup scallions, diced

▪ salt and pepper, to taste

Shred or chop the cooked chicken until bite sized pieces and set aside.

• I also added about a ¼ a cup of mayo.

In the bowl of a small food processor, combine the avocado, almonds,

lime juice, and olive oil (if using). Pulse together a few times until

the avocado is smooth and creamy. Add in the shredded chicken and

pulse 2-3 times until combined. (Do not pulse more than 3 times or

else the chicken will be too finely chopped.)

If you are not using a food processor, in a medium size bowl, mash

the avocado, almonds, lime juice, and olive oil (if using) using a fork

until the avocado is smooth and creamy. Add in the shredded chicken

and mix to combine.

Season with salt and pepper to taste. Spread on toasted whole-wheat

bread and enjoy!