Let's do Brunch in our PJ's!

We were a sight to behold in our pj's, robes, and curlers. 

Broccoli, Bacon, and Cheddar Quiche made by Lori:

1 uncooked pie shell
7 oz. shredded cheddar and mozzarella blend cheese
6 slices of cooked bacon
1 cup cooked broccoli
5 eggs scrambled with 1/4 cup cream

Mix the above together and put in the uncooked pie shell and bake at 350 degrees for 45 minutes or until done in center.

Quiche Lorraine made by Lori:

1 uncooked pie shell
7 oz. cut Swiss cheese cubed
6 slices of cooked bacon
1 small onion, sauteed in margarine
5 eggs scrambled with 1/4 cup cream

Mix the above together and put in the uncooked pie shell and bake at 350 degrees for 45 minutes or until
done in center.

Apple Cinnamon French Toast with Caramel Syrup made by Andrea:

1 (1 pound) loaf French bread, sliced into 1 1/2 inch slices
6 eggs
1 1/2 cups skim milk
1/3 cup sugar
1 Tbsp. vanilla
3 apples, peeled, cored and sliced
1 1/2 tsp. ground cinnamon
1/2 tsp. ground nutmeg
2 Tbsp. sugar
Syrup:
1/2 cup white sugar
1/4 cup flour
1/2 cup margarine or butter, melted
1/2 cup brown sugar
1/2 cup skim milk
2 tsp. vanilla

Place the sliced french bread in a lightly greased 9 x 13 baking pan.  In a large bowl beat the eggs with the skim milk, sugar, and vanilla.  Pour the egg mixture over the bread slices.  Arrange the apple slices on top of the bread.  Combine the cinnamon, nutmeg, and sugar and sprinkle over the apples.  Cover and refrigerate overnight.  In the morning preheat the over to 350 degrees and bake the toast until golden brown, about 1 hour.  Meanwhile, combine the white sugar, flour, and margarine.  Stir in the brown sugar, skim milk, and vanilla in a small saucepan.  Cook until thick.  Serve french toast hot with warm sauce. 

Taco Souffle made by Stacey:

1 1/2 pounds hamburger
taco seasoning
onions (optional)
3 cups milk
9 eggs
10 slices bread, cubed
2 cups shredded Colby/jack cheese


Brown the hamburger and onions and add the seasoning as per the directions on the package.  Set aside.  Mix the eggs and milk.  Add the bread, then the heat and cheese.  Put in a 9 x 13 pan and refrigerate overnight.  Bake at 350 degrees for 45-50 minutes or until middle is done.

Biscuit Wrapped Sausage made by Susie

Cook and cool link sausages.  Wrap in pre-made refrigerated biscuit dough.  Bake at 350 degrees until golden brown.  Serve whole or slice into bite-size pieces.

Ham and Potato Strata made by Sandi

3 cup Ore-Ida tater tots
1 package (16 oz) frozen cut broccoli and cauliflower
1 cup chopped ham
8 eggs
1 12 cup milk
1 Tbsp. prepared mustard
1 1/2 cup shredded cheddar cheese

Preheat oven to 350 degrees.  Grease a 9 x 13 baking dish.  Arrange frozen broccoli and cauliflower evenly over the bottom of the dish.  Sprinkle with the ham.  Scatter the tater tots over the top.  In a medium bowl, beat the eggs, milk, and mustard until smooth.  Pour egg mixture evenly over the potato mixture.  Sprinkle with cheddar cheese.  Cover and refrigerate for several hours or overnight.  Uncover and bake for 40-50 minutes or until knife inserted near center comes out clean.  Let stand for 10 minutes before serving.

Scones made by Kathy

Kathy took a short-cut and used a mix from Heinen's called Sticky Fingers Scones.  They were very good. 

Strawberry Cranberry Jello Salad made by Andrea

2 3 oz. packages strawberry jello
1 1/2 cups boiling water
1 package frozen strawberries
1 can crushed pineapple
1 can cranberries or can use frozen ones
1/2 cup chopped pecans

Cream layer:
1 package cream cheese
1 cup confectioners sugar
1/2 container Cool Whip
1 Tbsp. vanilla

Dissolve the jello in boiling water and add the strawberries and stir gently.  Add the pineapple, cranberries and nuts and stir gently again.  Pour half of the mixture into a glass dish, bowl, or mold.  Chill until set.  You may need to keep stirring the reserved half so it will not gel.  Combine the cream layer ingredients and gently spread over the set layer.  Top with the reserved mixture and chill until firmly set.  Cook's note:  This is the standard cranberry dish for our family Thanksgiving feast every year.

Beautifully Arranged Pineapple made by Joanne

Joanne shows us how she serves fresh pineapple to her family.  Now how pretty is that? 


Blueberry Strata made by Connie - Sorry my picture is floating somewhere in cyberspace along with the coffee cake picture.

12 slices of French bread, cut into 1" cubes
2 8 oz. cream cheese, cubed
1 cup fresh blueberries
12 large eggs
1/3 cup maple syrup
2 cups milk

Grease a 9 x 13 baking dish.  Add 1/2 cubed bread.  Scatter cream cheese cubes and blueberries over the bread.  Top with remaining bread.  Combine eggs, milk, and syrup and pour over the bread.  Press bread down so that all bread cubes become saturated with the egg mixture.  Cover and refrigerate overnight.  Bake at 350 degrees covered for 30 minutes, remove the cover and bake for another 30 minutes.


Nancy's Cinnamon Swirl Coffee Cake

Cake:
1 package plain butter recipe golden cake mix
1 cup sour cream
3/4 cup vegetable oil
1/4 cup sugar
4 large eggs
1 Tbsp. vanilla

Topping:
1/2 cup packed light brown sugar
1/4 cup finely chopped pecans (optional)
1 Tbsp. ground cinnamon


Preheat the oven to 325 degrees.  Lightly spray 2 9" round pans or 1 9 x 13 pan with vegetable oil spray and then dust with flour.  Put the cake mix, sour cream, oil, sugar, eggs, and vanilla in a large mixing bowl and beat with an electric mixer on low speed until the ingredients are incorporated, about 30 seconds.  Scrape down the side of the bowl with a rubber spatula and increase the mixer speed to medium and beat until the mixture lightens and is smooth, about 2 minutes longer.  Pour half of the cake batter into the prepared pans.  Make the topping by comgining the brown sugar, pecans, and cinnamon in a small bowl.  Spoon half of the topping over the batter.  Pour the remaining cake batter over the topping and and then spoon the rest of the topping on the top.  Bake for 40-45 minutes or until the cakes are golden brown and when lightly pressed with a finger they will spring back.  Let the cakes sit until nearly cool, about 20 minutes.  Serve the cakes while still a bit warm. 

HAPPY HALLOWEEN

Veggie Pumpkin made by Andrea

Baby Carrots
Black Olives
Cucumber- sliced and cut in half
Broccoli
Veggie Dip of your choice

Arrange veggies to look like a pumpkin and add some dip

Cheese Pumpkins made by Kathy

8 Tbsp. smoked cheddar cold-pack cheese food (from 8 oz container), well chilled
2 tsp. finely chopped peanuts
4 butter flavored pretzel spindles or sticks, broken in half
16 tiny pieces fresh parsley-leaves, if desired

Line small serving plate with waxed paper.  For each pumpkin, roll level Tbsp. cold-pack cheese food into a ball and  place on plate.  Refrigerate for 10-15 mins. for easier handling.  With end of toothpick, draw ridges around balls to look like lines on pumpkins.  Dip bottoms of cheese balls in chopped peanuts.  Just before serving, insert pretzel halves into cheese balls for pumpkin stems.  Decorate with parsley for leaves.  Store pumpkins in refrigerator. 

Pot Roast and Cheddar Mashed Potatoes made by Lori

Pot Roast

Brown roast in iron skillet with salt and paper and garlic so the outside is seared.  Put in a crock pot with 4 bouillon cubes and cook on low for 6 hours until tender and falls apart.

Cheddar Mashed Potatoes

Boil 10 pounds of potatoes and then drain and mash.  Add 1/4 stick of melted butter and some salt.  Top with a mixture of cheddar and mozzarella cheese and bake for 10 minutes until melted.

Chicken and Broccoli Alfredo made by Sandi

1/2 of a lb pound package of linguine
1 cup fresh or frozen broccoli florets
2 Tbsp. butter
1 lb. skinless, boneless chicken breasts, cut into 1 1/2" pieces
1 can (10 3/4 oz) condensed cream of mushroom soup
1/2 cup milk
1/2 cup grated Parmesan cheese
1/4 tsp. ground black pepper

Prepare linguine according to package directions.  Add the broccoli during the last 4 minutes of cooking time.  Drain linguine mixture well in colander.  Heat butter in 10" skillet over medium-high heat.  Add chicken and cook until well browned and cooked through, stirring often.  Stir soup, milk, cheese, black pepper and linguine mixture in a skillet and cook until mixture is hot and bubbling.  Serve with Parmesan cheese.


Sweet Potato Casserole made by Barb- - Oops, my camera battery went dead as this delicious dish came out of the oven.  Here is the recipe without a picture.

2 16 oz. cans sweet potatoes
1/2 cup margarine
1/2 tsp. salt
1 cup sugar
1/2 cup milk
3 eggs
1/2 tsp. vanilla

Topping:
1 cup brown sugar
1/3 cup flour
1/4 cup butter
2 tsp. cinnamon
1 cup nuts

Pour the sweet potatoes and about half of the liquid in the can into a saucepan.  Heat potatoes to boiling and then drain.  Mash with the butter.  Add the sugar, salt, eggs, milk, and vanilla.  Mix well.  Pour into an ungreased 9" square pan.  Mix brown sugar, flour and cinnamon with fingertips until mixture is crumbly.  Stir in the nuts and spread on top of the potato mixture.  Bake for 40 mins. at 350 degrees.  This can be made a day ahead and refrigerated.  Before baking, bring to room temperature.  Cooks note:  My casserole always seems to take longer than 40 mins, even up to an hour.  So I start it at 40 mins. with the expectation that it may take longer.  Also, I have doubled the recipe since it only makes a 9" square pan.  

Taco In A Bag made by Andrea

4 pounds ground meat
4 envelopes of taco seasoning
25 small bags of Frito's (you may also Doritos's)
4 Tomatoes (cut up)
2 onions (cut up)
2 bags Shredded cheddar cheese or Mexican mix
Sour cream (optional)

Crush the Frito's in the bag.  Cut the top off the bag horizontally and assemble just as you would a taco.  The bag is actually your shell and the Frito's are on the bottom.  Serve with a plastic spoon and you have no clean up.

Cauliflower Mashed Potatoes made by Stacey

Boil cauliflower until soft and mash just as you would potatoes.  This is a very good low calorie alternative to mashed potatoes.

Crescent Mummy Dogs made by Kathy

1 package of crescent rolls
1 package of hot dogs
cheddar cheese

Roll the crescent rolls around the hot dogs and make a face with the cheese.  Bake until lightly brown.

Buffalo Chicken Wing Dip made by Barb

2 8 oz. packages cream cheese
8 oz. ranch dressing (can use blue cheese dressing if desired)
1 Cup sharp cheddar cheese
2 16 oz. Tyson chunk chicken, drained
6 oz. hot sauce
1 bag Tostitos scooper's

Mix all together except for the cheese in a 9 x 13 pan and top with the cheese.  Bake at 350 for 30 minutes and serve with tostitos scoopers.

Pumpkin Chocolate Chip Bread made by Sandi

1/2 cup butter or margarine, softened
1 cup sugar
2 eggs
1 1/4 cups canned pumpkin
2 cups flour
1 tsp. baking soda
1 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1/2 tsp. pumpkin pie spice
1/4 tsp. ground cloves
1/4 tsp. ground ginger
1/4 cup chocolate chips
1/4 cup chopped walnuts

Glaze:
1 Tbsp. heavy cream
1/2 cup confectioners sugar

In a large bowl, cream the butter and gradually add the sugar, eggs, and pumpkin.  Combine the dry ingredients and stir into the creamed mixture and blend well.  Stir in chocolate chips and nuts.  Pour into a greased and floured 9 x 5 x 3 loaf pan.  Bake at 350 for 45-50 minutes or until loaf tests done.  Cool on a wire rack.  Combine glaze ingredients and drizzle over cooled bread.  

Witches Hats made by Andrea

Fudge Stripes Cookies
Chocolate Frosting
Fall colored sprinkles
Candy kisses

Halloween Inspired Cupcakes made by Kathy

Kathy had fun decorating cupcakes in fun Halloween candy, plastic rings, candy corn, and chocolate chips.  Everyone loved the festive colors.

Cheesecake Filled R I P Cupcakes made by Andrea

1 package of cake mix - your choice of chocolate, white, or yellow
Filling:
1 8 oz. cream cheese
6 oz. chocolate chips
1 egg
dash of salt
1/3 cup sugar
Frosting of your choice
Halloween Additions:
Pepperidge Farm Milano Cookies
Crushed Oreo cookies
black piping frosting or gel

Make the cake according to the package directions.  Prepare the filling by mixing all the ingredients until smooth.  Fill the cup cake liners 1/3 full and then add 1 Tbsp. filling and then top with more mix.  Bake according to the package directions.  When cool frost.  Makes 30 cupcakes.  To go with the Halloween theme add the crushed Oreo cookies on top of the frosting to look like dirt.  Then add the Pepperidge Farm Milano cookies as tombstones. Pipe RIP on the top of the cookies and insert into the back of the cupcake.   

 This is my idea of an easy costume for Halloween.  Do you get it?  I was smarty pants!  The kids in the house enjoyed pulling the candy off my pants and gobbling it down. 

Fall Harvest Lunch

Sausage, Potato, and Corn Chowder made by Lori

2 tubes of Bob Evans original sausage, browned and drained
2 cans potatoes, diced
1 can corn
2 quarts of half and half
1 Tbsp. flour

Brown and drain sausage and place in large pot and add the half and half (retain a small amount for later),potatoes and corn. Add the rest of the half and half with the flour and add to the pot.  Wait until it thickens and then serve hot in a crock pot or from the original pot. 

Oven Baked Beef Stew made by Andrea

1 can (14 1/2 oz) diced tomatoes, undrained
1 cup water
3 Tbsp. quick-cooking tapioca
2 tsp. sugar
1 1/2 tsp. salt
1/2 tsp. pepper
2 pounds lean beef stew meat, cut into 1-inch cubes
4 medium carrots, cut into 1-inch chunks
3 medium potatoes, peeled and quartered
2 celery ribs, cut into 3/4 inch chunks
1 medium onion, cut into chunks

In a large bowl, combine the tomatoes, water, tapioca, sugar, salt and pepper.  Add the remaining ingredients, and mix well.  Pour into a greased 13 x 9 x 2 in. or 3 quart baking dish.  Cover and bake at 375 degrees for 1 3/4 to 2 hours or until meat and vegetables are tender.  Cooks note - I always at least double this recipe.  

Easy Chicken Bake made by Kathy

1 package Stove Top Stuffing Mix for chicken
1 1/2 lb. boneless skinless chicken breasts, cut into bite-size pieces
1 can (10 3/4 oz) condensed cream of chicken soup
1/3 cup sour cream
1 package frozen mixed vegetables (carrots, corn, green beans, peas) thawed and drained

Heat oven to 400 degrees.  Prepare stuffing as directed on package.  Mix remaining ingredients in a 13 x 9 inch baking dish sprayed with cooking spray.  Top with stuffing.  Bake 30 minutes or until chicken is done.

Simply Cheesy Hash Browns made by Andrea

1 package shredded hash browns
1 (10.75) can cream of chicken OR cream of mushroom OR the new combo soup of both
2 cups shredded cheddar cheese
3/4 cup sour cream
1/4 cup chopped onion
1/4 cup butter or margarine, melted

Topping:
1 1/2 cups corn flakes, coarsely crushed
2 Tbsp. butter or margarine, melted

Heat oven to 350 degrees.  Spray a 2 quart baking dish with nonstick cooking spray.  In a large bowl combine all hash brown ingredients, mixing well.  Spread into a prepared baking dish.  In a small bowl stir together the topping ingredients and spread evenly over the hash browns.  Bake for 45 minutes or until the hash browns are tender.

Great Stuffed Pumpkin made by Diane

2 small pie pumpkins
2 Tbsp. olive oil
2 medium yellow onions, minced
3 celery ribs, minced
5 medium carrots, minced
1/2 cup vegetable broth
1 tsp. salt
3 cups cooked brown rice
2 tsp. fresh rosemary or 1 tsp. dried
1 tsp. fresh minced sage or 1/2 tsp. dried
1 tsp. fresh minced thyme or 1/2 tsp. dried
1/4 tsp. freshly ground black pepper
1/2 cup unsalted roasted pumpkin seeds


Preheat oven to 350 degrees.  Lightly oil a 9 x 13 pan and set aside.  Cut the tops off the pumpkins and scoop out seeds and discard.  In a skillet, heat the oil over medium heat and add onions, cover, and cook until softened about 5 minutes.  Add the celery and carrots and cook until softened, about 5 minutes more.  Stir in the broth and salt and simmer for 10 minutes.  Add the cooked rice, rosemary, thyme, pepper and pumpkin seeds.  Divide the rice mixture between the two hollowed out pumpkins.  Place the pumpkins in the prepared pan and cover tightly with foil and bake until the pumpkins are soft but not collapsing, about 1 1/2 hours.  Serve immediately.

Chili made by Judi

2 lbs. ground beef, browned
1 medium onion
1/2 a green pepper
large can diced tomatos
1 1/2 - 2 cups V-8 juice
chili powder to taste
1/2 package Lipton dried onion soup mix
2 beef bouillon cubes
1 - 2 Tbsp. brown
1 - 2 Tbsp. lemon juice
3-4 cans kidney beans

Saute the browned meat with the onion and pepper and then add the rest of the ingredients and warm in a crock pot or simmer on the burner.  

Broccoli Delight made by Mary Ann - Oops I lost this picture - I am sorry, but it was wonderful!

3 bunches of broccoli, chopped
1 pound bacon, fried and crumbled
1 onion chopped (Bermuda)
3/4 cup sunflower seeds or peanuts
2 cups Hellman's mayonnaise
3/4 cup sugar
4 Tbsp. vinegar
1 cup raisins

Apple Crisp made by Lori

5 apples, peeled and diced
1 can apple pie filling
2 cups Bisquick
2 cups sugar
2 eggs
cinnamon
1/2 stick butter

Mix the apples and and apple pie filling together and place on the bottom of a Pyrex baking pan.  In a bowl mix the Bisquick, sugar, and eggs and sprinkle over the apples.  Sprinkle cinnamon on top to your taste.  Melt the 1/2 stick butter over the bop and bake at 350 degrees for 35 minutes. 

Cake Mix Cookies made by Stacey

1 cake mix of any6 flavor
1 cup regular oats
1/2 cup oil
2 eggs
1 can prepared frosting

Stir all the ingredients except for the frosting by hand until blended.  Roll into 1 1/2 inch balls and place on ungreased baking sheets.  Bake at 350 degrees for 10-12 minutes.  Remove to wire racks to cool.  When cool frost.  You can experiment with different cake mixes and frosting flavors.

Apple Streusel Cheesecake Bars made by Andrea

1 pouch Betty Crocker oatmeal cookie mix (1 lb 1.5oz)
1/2 cup firm butter or margarine
2 packages (8 oz) cream cheese, softened
1/2 cup sugar
2 Tbsp. all-purpose flour
1 tsp. vanilla
1 egg
1 can (21 oz) apple pie filling
1/2 tsp. ground cinnamon
1/4 cup chopped walnuts

Heat oven to 350 degrees.  Spray pan with cooking spray.  Place cookie mix in a large bowl.  With a pastry blender or fork, cut in butter until mixture is crumbly and coarse.  Reserve 1 1/2 cups crumb mixture and set aside.  Press the remaining crumbs in the bottom of the pan and bake for 10 minutes.  Meanwhile, in a large bowl, beat the cream cheese, sugar, flour, vanilla, and egg with an electric mixer on medium speed until smooth.  Spread the cream cheese mixture evenly over the partially baked crust.  In a medium bowl, mix the pie filling and cinnamon.  Spoon evenly over the cream cheese mixture.  Sprinkle reserved crumbs over the top.  Sprinkle with walnuts.  Bake for 30-40 minutes longer or until light golden brown.  Cool about 30 minutes.  Refrigerate to chill, about 2 hours.  Cut into bars and store covered in refrigerator.

Golden Harvest Muffins made by Kathy

2 cups flour
2 cups whole wheat flour
2 cups sugar
4 tsp. baking soda
4 tsp. cinnamon
1 tsp. salt
1/2 tsp. cloves
4 cups (5 medium) shredded, peeled apples
1 cup shredded carrots
1 cup coconut
1 cup raisins
1 cup chopped walnuts or pecans
1 1/2 cups oil
1/2 cup milk
4 tsp. vanilla
3 eggs, beaten

Heat oven to 350 degrees.  Line with paper baking cups or grease 36 muffin cups.  Lightly spoon flour into measuring cup; level off.  In a 4 quart bowl, combine all purpose, flour, whole wheat flour, sugar, baking soda, cinnamon, salt, and cloves.  Add apples, carrots, coconut, raisins, and walnuts, mix well.  Add oil, milk, vanilla, and eggs; stir just until moistened.  Fill muffin cups 3/4 full.  Bake at 350 for 20 - 25 mins. or until toothpick inserted in center comes out clean.  Immediately remove from pans.  Makes 36 muffins. 

Happy Birthday Sandi and Susie!!!

Foods from the 1950's

We decided to step back in time and prepare some foods that were popular in the 50s.  Most of the Lovely Lunch Ladies remember growing up in the 50s.  Hope you enjoy looking back.  Stay tuned for food from the 60s, 70s, 80s, and 90s coming up next year. 

Beef Roll-Ups made by Connie

1 package buddig chipped beef
4 oz. cream cheese (room temperature)
garlic salt

Spread cream cheese on the slice of beef.  Sprinkle with the garlic salt and roll up and refrigerate until firm.  Cut into thirds and serve on a toothpick.  You may add a sweet pickle or a spring onion for variety

Pinwheels made by Lori

5 soft tortilla wraps
8 oz. cream cheese
1 cup black olives - chopped
1 cup green olives - chopped
4 green onions - chopped
1 lb. ham
1/2 lb. salami

Mix cream cheese, olives, and green onion and spread on a tortilla.  Layer ham and salami.  Roll and slice.

Waldorf Salad made by Judi

Apples cut into small chunks
celery - chopped
small amount of sugar
mayo or miracle whip or a combination of both
walnuts - chopped

Combine all of the above to your taste and refrigerate.  You may remember from previous posts that Judi does not measure or use recipes so she just adds the ingredients until she gets the consistency that she wants.

Three Bean Salad made by Sandi

1 (15 oz) can green beans
1 pound wax beans
1 (15 oz) can kidney beans, drained and rinsed
1 onion, sliced into thin rings
3/4 cup white sugar
2/3 cup distilled white vinegar
1/3 cup vegetable oil
1/2 tsp. salt
1/2 tsp. ground black pepper
1/2 tsp. celery seed

Mix together all of the above and let set in the refrigerator for at least 12 hours.  Cooks note:  I added 1 can garbanzo beans.

Simple Southern "Unfried" Chicken made by Lori

1 broiler-fryer chicken (3 1/4 lb), cut up
1/2 Kraft Ranch Dressing
1 pkt. Shake 'N Bake Chicken Coating Mix

Remove skin from all chicken pieces except wings.  Pour dressing over the chicken in large resealable plastic bag; seal bag and refrigerate for 30 minutes.  Heat oven to 400 degrees.  Remove chicken from the bag and discard the bag and dressing.  Dip chicken in coating mix in shallow dish, turning to evenly coat each piece.  Bake in foil-lined pan for 40-45 minutes or until chicken is done.

Classic Pot Roast made by Kathy

3 Tbsp. vegetable oil
1 boneless Chuck roast (3-4 lbs)
1/4 cup flour
2 Tbsp. tomato paste
1/2 cup dry white wine
1 1/2 cups beef broth
1 Tbsp. Worcestershire sauce
2 cups sliced onions
6 medium carrots, cut into 3 in. pieces
3 stalks celery - cut into 2-3 in. pieces
6 cloves garlic, chopped
3-4 springs thyme
2 bay leaves

Heat oil over med high and seer roast on all sides for about 10 minutes total.  Put in a slow cooker.  Stir flour into saute pan, cook 1 min. and add tomato paste and cook 1 min. more.  Deglaze pan with wine cooking until liquid evaporates.  Stir in broth and Worcestershire and simmer, scraping up any brown bits.  Transfer broth mixture to slow cooker and add onions, carrots, celery, garlic, thyme, and bay leaves.  Cover and cook until meat is fork tender on high for 4-5 hours or on low for 8-9 hours.  Discard thyme and bay leaves before serving.

Chicken Pot Pie made by Sandi

1 package Pillsbury refrigerated pie crusts
1/3 cup margarine
1/3 cup chopped onion
1/3 cup flour
3/4 tsp. salt
1/4 tsp. pepper
1 1/2 cups chicken broth
2/3 cup milk
3 cups shredded cooked chicken (or turkey)
2 cups frozen mixed vegetables, thawed

Unfold pie crust and follow package directions for 2 crust pie.  Heat oven to 425 degrees.  In a medium sauce pan, melt margarine and add onion and cook for 2 minutes or until tender.  Ad d flour, salt and pepper' and stir until well blended.  Gradually add broth and milk; cook, stirring constantly until bubbly and thickened.  Stir in chicken and veggies, remove from heat.  Spoon filling into crust.  Place second crust over filling and flute. cut slits in top crust.  Bake for 30-40 minutes or until crust is golden brown.  Let cool about 10 minutes. 

Apple-Cider Salad Mold made by Kathy

2 envelopes unflavored gelatin
3 Tbsp. sugar
1/2 tsp. salt
3 3/4 cups apple cider
3 Tbsp. lemon juice
3 1/2 cups chopped Red Delicious apples, unpeeled
1 cup finely chopped celery

In a medium saucepan, stir gelatin, sugar and salt until well mixed; stir in apple cider and lemon juice.  Cook mixture over low heat, stirring until gelatin is dissolved; refrigerate until mixture mounds slightly when dropped from a spoon.  Stir in apples and celery; pour into a 6 cup mold and refrigerate in desired or use a glass Pyrex dish.  Unmold onto plate.

The picture of the coolers has nothing to do with the 50s.  It was just funny that 2 of us brought our food in our favorite college coolers.  Go Bucks and Flyers!!!

Let's have hors d'oeurves and dessert for lunch

Hanky Panky's made by Connie

1 lb. Bob Evans ground sausage/original or Italian flavor

1 cup Velveeta cubed, or more to taste

1 loaf cocktail rye bread

Preheat oven to 350 degrees.  Brown sausage and crumble and drain off the excess fat.  Stir in cheese until melted.  On a baking sheet, place the bread slices and then spread 1 Tbsp. or so of the sausage mixture on top.  Bake for 10 mins. or until bubbly.  Serve warm.

Fresh Mozzarella and Tomato Crostini made by Andrea and held by Lois

1/4 cup extra-virgin olive oil, plus extra for brushing
1 baguette, cut crosswise into 1/4 inch-thick slices
salt and coarsely ground pepper to taste
8 vine ripened tomatoes, about 1 1/2 pounds total
1/2 cup slivered fresh basil leaves
2 Tbsp. finely minced red onion
1/4 tsp. mined garlic
1 Tbsp. aged balsamic vinegar
1 1/2 pounds fresh mozzarella cheese

Brush a baking sheet with olive oil and arrange the baguette slices on the sheet in a single layer.  Brush the tops with oil and season with salt and pepper.  Bake until crisp and golden, about 15 mins.  Core, seed and dice the tomatoes.  In a bowl, stir together the tomatoes, half of the basil, the onion, garlic, vinegar, the 1/4 cup olive  oil, and salt and pepper.  Slice the mozzarella into 1/4 inch thick pieces or into smaller pieces so they fit on the crostini.  Put in the oven on low for a few mins to just slightly soften. Spoon 1-2 Tbsp. of the tomato mixture on top. Note:  You can use store bought and prepared crostini's if desired.

Fiesta Party Dip from Tastefully Simple made by Lori

1/2 Tbsp. fiesta party dip mix
1/2 cup mayo
3/4 cup sour cream

Mix above and chill and enjoy.

Strawberry, Walnut, Lettuce Salad made by Mary Ann

Baby Greens
Sliced Strawberries
Walnuts (can be candied if desired)
Goat Cheese or other cheese of your choice

Mix together and toss with your favorite vinaigrette dressing. 

Salmon Dip made by Lori

1 8 oz. cream cheese
8 oz. salmon
1 tsp. liquid smoke

Mix the above and serve in filo cups or with crackers

Cocktail Meatballs made by Connie

Choose prepared meatballs of your choice - I used Costco's.  Place in a crock pot with one can of Trader Joe's Tuscan Marinara Sauce and 2 tsp. of Italian seasoning.  Slow cook overnight on low to intensify flavors.  Serve with tongs or toothpicks. 

Spinach Dip made by Lori

1 block of chopped spinach
16 oz. sour cream
1 cup mayo
1 package of Knors Veggie Dip
Pumpernickel bread
assorted veggies

Cook the chopped spinach in the microwave for 5 minutes until completely thawed and drain.  Mix in the sour cream, mayo, and veggie dip.  Serve in a hallowed out bread with veggies and the excess bread cut into cubes.

Bacon Wrapped Water chestnuts made by Stacey

Not everything goes totally smooth for the Lovely Lunch Ladies.  Here is Barb fighting a stubborn avocado which refused to come of her knife.

Pizza Dip made by Lori

2 cups mozzarella cheese
2 cups cheddar cheese
1 cup mayonnaise
1 cup chopped pepperoni
1 can chopped mushrooms
1/2 cup chopped peppers
1 can chopped black olives
1 jar chopped green olives

Combine all of the above and bake in a Pyrex baking dish for 30 minutes at 350 degrees.

Let's Make Up a Trifle by Andrea

We had some donated angel food cakes so I used one of them plus ingredients I had on hand to make this dessert.  I added chocolate mousse, whip cream, and chocolate covered butter brickle to cut up pieces of cake and layered and this is how it turned out.  I did 2 layers.  Pretty and delicious. 

Lemon Squares made by Connie

2 cups sifted all purpose flour
1 cup confectioners' sugar
1 cup butter, melted
4 eggs
2 cups white sugar
1 tsp. baking powder
1/4 cup all purpose flour
5/8 cup lemon juice

Preheat oven to 350 degrees.  Grease a 9 x 13 pan.  In a medium bowl stir together the 2 cups flour and confectioners sugar.  Blend in the melted butter.  Press into the bottom of the prepared pan.  Bake in the preheated oven for 15 mins. or until golden brown.  In a large bowl beat eggs until light.  Combine the sugar, baking powder, and 1/4 cup of the flour and mix until there are no flour lumps.  Stir the sugar mixture into the eggs.  Finally, stir in the lemon juice.  Pour over the prepared crust and return to the oven.  Bake for an additional 30 mins. or until bars are set.  Allow to cool completely before cutting into bars.  

Pineapple Upside Down Cake made by Gladys

Strawberry Delight made by Andrea

Angel Food Cake, cut into bite size pieces
1 (3 oz) package instant vanilla pudding
1 cup cold milk
1 pt. vanilla ice cream, softened (2 cups)
1 (3 oz) package strawberry jello
1 cup hot water
1 (10 oz) package strawberries, thawed
Cool Whip

Put the broken pieces of angel food cake into a 9 x 13 pan and set aside.  Mix the pudding and milk together and then add the softened ice cream.  Pour over the cake and freeze for about 1 hour.  Mix together the jello and water and add the strawberries and pour over the cake return to the refrigerator. Do not refreeze.  Top with Cool Whip when ready to serve.