Veggie Dip

16oz sour cream
16oz Mayo
1T parsley
1T minded onions
1T Lawry's seasoning salt
1/2t dill
1/2t worchestershire sauce
3-4 drops hot sauce (I used Chalula)

Chill for 2 hours before serving.

Sweet and Sour Chicken
a la Natalie Baker

1 lb chicken cut into bite-size pieces
1/2 t kosher salt
1/4 t pepper
1/4 t garlic salt
3/4 c cornstarch
2 large eggs, whisked
1/2 c canola oil

Sweet and Sour Sauce:
1 c sugar
1/3 c ketchup
1 t garlic salt
1/2 c + 1 T rice vinegar (distilled vinegar works too)
1 T soy sauce

Place the chicken, cornstarch, salt, pepper and garlic salt in a large ziplock bag. Shake until the chicken is completely coated.
Heat 1/4 c oil in a large frying pan over medium heat. Dip the chicken in the egg mixture and place in the frying pan with a fork. (I did half the batch first). Fry both sides of the chicken for about 2 minutes. Line a baking sheet with foil and place chicken on the pan. Dispose of the oil, heat up the rest of the oil and finish the chicken.

Spaghetti Pie
a la Kristen

1 lb spaghetti or angel hair pasta
2 eggs
1 container or 2 c cottage cheese
jar of your favorite spaghetti sauce
mozzerella cheese

cook pasta according to instructions. after draining, immediately add 2 eggs into warm pasta and stir.

pour pasta into a casserole pan, 9x13. drain the cottage cheese as much as possible. spread on top of pasta. top cottage cheese with the sauce, and sprinkle enough mozzarella to cover.

bake at 350 for about 20 minutes, until cheese is nice and melty.

Laura's special sauce
A la Laura

1T balsamic vinegar
1T Dijon mustard
1T honey
3T finely chopped fresh basil
1/4 t salt
1/4 t pepper
4 T extra virgin olive oil

Whisk all ingredients in a bowl and pour over prepared meat.

Chef's note: Laura will double this recipe, but not double the honey.

Easy Calzones
a la Pioneer Woman

16 whole Frozen, Unrisen Dinner Rolls (I Use Rhodes) Note: Can Also Use Frozen Bread Loaves. 
1 Tablespoon Butter 
1 whole Medium Onion, Diced 
1 pound Breakfast Or Italian Sausage 
1/2 teaspoon Italian Seasoning 
1/4 teaspoon Red Pepper Flakes 
15 ounces, fluid Whole Milk Ricotta Cheese 
1/2 cup Grated Parmesan Cheese 
1-1/2 cup Grated Mozzarella Cheese 
2 whole Eggs 
1/2 teaspoon Salt 
Black Pepper To Taste 
2 Tablespoons Chopped Fresh Parsley (i used basil)
Pepperoni, or other toppings
Marinara Sauce, For Serving 
1 whole Egg Beaten

Place frozen rolls (or frozen bread loaves) on a baking sheet to thaw. Cover with a tea towel and let thaw and rise for 2 to 3 hours.
Preheat oven to 400 degrees.
Melt butter in a large skillet over medium-high heat. Add onion and allow to cook for a couple of minutes. Add sausage and cook until brown, crumbling the sausage as you stir. Add Italian seasoning and red pepper flakes. Remove from pan and allow to cool on a plate.
In a separate bowl, combine ricotta, Parmesan, mozzarella, eggs, salt, pepper, and parsley. When sausage is cool, stir it in. Set aside.
When rolls are thawed and risen, roll them out on a lightly floured surface until paper thin. Spoon 3-4 tablespoons (approximately) filling onto half of the dough circle. Fold half of the dough over itself, then press edges to seal.
*Note: If you want a larger calzone, use frozen bread loaves and use about 1/4 to 1/3 of the loaf for each calzone.
Brush surface of calzone with beaten egg, then bake for 10-13 minutes, or until nice and golden brown. Serve with warm marinara sauce.

Orange Chicken Sauce
a la Carlie

1 c chicken broth
zest of 1-2 oranges
1/2 c orange juice
1/3 c vinegar
1/4 c soy
2/3 c sugar
1/4 t ginger
2 T grated yellow onions
2 cloves garlic, minced
salt and pepper to taste

mix and simmer for 30 minutes. marinate with chicken
you may want to add cornstarch to thicken, but it's a tasty, light sauce.

Laura's Favorite Seashell Pasta
a la Laura

1/2 c olive oil
3 cloves garlic, minced
3/4 t salt
1/2 t red pepper
1 pint small tomatoes, cherry or teardrop, sliced in half
1 lb medium pasta shells
1/2 c Parmesan cheese
1/2 c fresh basil leaves, thinly cut in strips

simmer together the oil, garlic, salt, red pepper together for about 5 minutes on low heat, careful not to burn the garlic. add half of the tomatoes and simmer for another 5 minutes, just to sweat them down. remove from heat and place in large bowl with the rest of the tomatoes. let sit for about 30 minutes.
meanwhile, cook the pasta according to package directions. drain, and toss in bowl with tomatoes. add cheese and basil, and toss. serve hot!

chef's note: this is a great, light pasta. it is great as a side dish, but i would add grilled chicken or add bacon for a main dish. it makes plenty to have for lunch the next day.

Korean Beef
a la Lizzy writes 

1 pound lean ground beef
1/4-1/2 c brown sugar (i used 1/4 and it was plenty!)
1/4 c soy sauce (low sodium is preferable)
1 T sesame seed oil
3 gloves garlic, minced
1/2 t fresh ginger
1/2-1 t crushed red pepper flakes
salt and pepper
1 bunch green onions, diced

heat large skillet over medium heat and brown meat with garlic and seseame seed oil. drain off most of the fat, and add sugar, soy sauce, ginger and pepper. simmer for a few minutes to blend the flavors. serve over rice or in lettuce wraps, topped with green onions.

chef's note: i used powdered ginger, and it was great. also, i didn't have the pepper flakes the first time, so it was less spicy, but the kids loved it.

Basic White Sauce and variations
a la Chenelle

2 Tablespoons butter
2 Tablespoons flour
1 Cup milk

Melt butter over medium heat (be careful not to burn). Add flour to melted butter and stir to make paste. Add milk and stir. Continue to stir until sauce thickens, about 5 minutes.
Variations:
Alfredo Sauce: add ¼ c Parm. Or Romano cheese, 1/8 t nutmeg, ¼ t white pepper, ½ t garlic after the basic white sauce is thickened.
Cheese Sauce: add ¼ c cheddar cheese, salt/pepper to taste to thickened basic white sauce.
Creamy Pesto: ¼ c pesto sauce (cilantro or basil), 2 T. lemon juice added to thickened basic white.

Spaghetti Sauce
a la Grandma Bertoglio

1 no 10 can (6lbs. 4 oz) crushed all purpose tomatoes
1/2 can tomato can of water
4 cloves garlic, crushed
1/4 c sweet basil
2 onions, chopped
1 T salt
1/2 c parsley
2 large bay leaves
1 T sugar
24 oz tomato paste

Brown onions and garlic in very little olive oil. Add the tomato, tomato paste, water and spices, stirring well. Bring to a gentle boil and then simmer for about 2 hours.

Mustard Sauce
a la Uncle Lin

1/3 c pickle juice
2 T mustard
1 heaping cup of mayo

Blend all together. Add more juice for desired consistency.

Note: This is delicious on EVERYTHING! I liked it especially with ham, or corned beef.