Wednesday, June 3, 2009

Next Recipe Club Mtg

No recipe club over the summer! We'll meet again on Tuesday Sept 1st at 7pm at my place. Come for dessert, and bring your ideas for another year!!!

Chicken Salad – Shared by Shadley

Mix together and marinate overnight or 5-8 hours:
5 cups cooked, cubed chicken
2 Tbsp oil
2 Tbsp Orange Juice
2 Tbsp Vinegar
1 tsp salt

Next day add:
3 cups cooked rice
1 ½ cups grapes (cut in half)
1 ½ cups chopped celery
1 – 13oz can pineapple chunks, drained (I used tidbits)
1 – 11oz can mandarin oranges, drained
1 cup slivered almonds
1 ½ cups mayonnaise
Serve on rolls or croissants. Makes 12 large servings.

Tuesday, June 2, 2009

Winter Salad - Shared by Jodie

Winter Salad
2 pkg baby spinach
1 head iceburg lettuce
2 fuji apples - cubed
2 pears - cubed
1 pink grapefruit (or a can)
2 avacados - sliced
1 can mandarin oranges
strawberries - quartered

Toss together in a bowl and top with Poppy Seed dressing.

Optional Ingredients: goat cheese, craisins, walnuts

Poppy Seed Dressing
1 1/2 C. oil
1 1/2 C. sugar
2 tsp. salt
2 tsp. dry mustard
2/3 C. white vinegar
2 T. grated onion
2 T. poppy seeds

Mix well and serve.

Broccoli Salad - Shared by Destiney

Broccoli Salad (can be made with Cauliflower or as a combination of both)

2 to 3 bunches of broccoli or cauliflower
Chopped onions, about 1/2 of a medium size yellow onion
Golden Raisins, about 1/2 a box
1 lb bacon, fried crispy

2 cups Mayonnaise
2/3 cup sugar
4 tsp. vinegar
dash of salt

Break tips of broccoli and/or cauliflower and put into 9 x 13-inch pan. Put onions over broccoli. Add raisins, sprinkle on top. Pour sauce over all. Put in refrigerator. Before serving, crumble and sprinkle bacon on top.

Frog Eye Salad

Frog Eye Salad—a Mormon Classic


· 1 pound Acini Di Pepe

· 1 (20 ounce) can pineapple chunks, drained

· 1 (20 ounce) can crushed pineapple

· 2 (11 ounce) cans mandarin oranges, drained

· 1 (6 ounce) jar maraschino cherries, drained

· 1 (10.5 ounce) bag mini marshmallows

· 1 cup flaked coconut

· 1 (3.4 ounce) package French vanilla instant pudding mix

· 2 cups milk

· 1 (8 ounce) container extra creamy Cool Whip


Cook pasta in lightly salted boiling water for 11 minutes. Drain well and rinse with cold water to cool pasta. In large bowl, mix instant pudding with 2 cups milk. Gently stir in cool whip. Add cooked pasta and the remaining ingredients. Cover and chill for at least 5 hours. Enjoy!

This recipe makes enough for a great big bowl—pot luck size! That’s why it is such a classic!

Note: Acini Di Pepe is a tiny little pasta and you can find it at WinCo. (Savemart does NOT carry it.)

Recipe adaptation by Laura Lee and is a combination of all my versions of Frog Eye Salad from my ward cookbook collection.

Photo credit: Micaela Anna from All

Wednesday, April 15, 2009

Egg Night!

Peggy made these delicious cupcakes, frosted with cream cheese frosting and topped with apricot halves to look like eggs! They were adorable!

She also made these super good deviled eggs! Who doesn't love deviled eggs?

Here's my frittata - it was something I half invented while in the shower, and it turned out great!

Tomato Basil Frittata:


2 Tbsp. Olive Oil
1/2 cup diced onions
1 cup sliced roma tomatoes, seasoned with salt and pepper
10 large eggs
1/2 cup shredded parmesan cheese
1/2 cup shredded mozzarella cheese
2 tbsp. basil
1/4 cup Italian bread crumbs
1 tsp salt
1 tsp pepper


Heat olive oil in a 12 inch non-stick skillet. Add onions and sautee until translucent. Place tomatoes seasoned side down on skillet, spreading them out in one layer. Cook until heated through.

Meanwhile, whisk together eggs, parmesan, mozzarella, basil, sat and pepper in a medium sized bowl. When tomatoes are cooked, pour egg mixture over the top making sure it spreads over the whole pan evenly. Turn stove to medium-low temperature and cook for approximately 20 minutes. The egg mixture will be nearly cooked through, but will still be uncooked in the top center. (Shake the pan and it will jiggle still.)

Sprinkle the top of the eggs with bread crumbs and more parmesan if desired. Turn on broiler and put the whole pan under the broiler for 3-5 minutes, or until the top is cooked through and golden brown.

Remove pan from broiler, slide frittata out of the pan onto a pizza peel or cutting board and slice with a pizza slicer.


Number of Servings: 16

I entered it into Spark Recipes to get the nutrition facts, so here they are:

Nutrition Facts

Tomato Basil Fritatta

Serving Size: 1 serving

Amount Per Serving
Calories 98.4
Total Fat 6.7 g
Saturated Fat 2.3 g
Polyunsaturated Fat 0.7 g
Monounsaturated Fat 3.0 g
Cholesterol 138.4 mg
Sodium 299.9 mg
Potassium 84.4 mg
Total Carbohydrate 2.9 g
Dietary Fiber 0.4 g
Sugars 0.1 g
Protein 6.4 g

Vitamin A 6.7 %
Vitamin B-12 7.3 %
Vitamin B-6 3.4 %
Vitamin C 2.6 %
Vitamin D 4.1 %
Vitamin E 3.1 %
Calcium 8.2 %
Copper 1.2 %
Folate 5.1 %
Iron 3.9 %
Magnesium 2.1 %
Manganese 3.0 %
Niacin 1.2 %
Pantothenic Acid 4.6 %
Phosphorus 10.2 %
Riboflavin 11.5 %
Selenium 16.6 %
Thiamin 3.3 %
Zinc 4.0 %

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Thursday, March 5, 2009

One more Appetizer....

Chicken and Mushroom Pinwheels
Shared by: Jodie

1 chicken breast, shredded
1 pkg. crescent rolls
4 oz. cream cheese
1/4 C. butter
2 C. shredded cheese
1 C. mushrooms, chopped
garlic salt
onion flakes

Preheat oven to 375.

Mix together chicken, cream cheese, butter, 1 1/2 C. cheese and mushrooms. Add seasonings to taste.

On a lightly floured surface, unroll crescent rolls. Place 4 rolls side by side, creating a square. Pinch together seams. Spread a layer of the mixture onto the rolls, leaving about a 1/2 inch at the bottom. Roll up and cut into slices.

Place on a baking sheet and bake for 14- 16 minutes. Take out of the oven. Sprinkle each pinwheel with more cheese and a little oregano. Return to the oven for another 3 minutes.

Repeat with the second half of the crescent rolls.
Makes about 30.