Shepherd's Pie
a la Noell

1 lb lean ground beef
1 t garlic powder
1 t onion powder
salt and pepper to taste
1 can tomato soup
1/2 can cream of celery soup
1 can green beans
1 pkg frozen corn
4 cups instant mashed potatoes (already hydrated)
2 c shredded cheddar cheese

Preheat oven to 375
Brown ground beef in skillet and add seasonings.

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.

Cornbread Mix
a la Clarece Carter

2/3 c flour
1/2 c cornmeal
3 T sugar
1 T baking powder
1/4 t salt

Label and store in pantry or freezer.

To bake:
Mix with 1 egg, 1/3 c milk and 2 T oil.

Bake at 400 for 15=20 minutes.

Strawberry Cream Cheese Icebox Cake
a la Karissa

2 pounds strawberries
2 sleeves graham crackers
1 8 oz package cream cheese, softened
1 14 oz can sweetened condensed milk
2 3.4 oz packages instant cheesecake flavored pudding
3 cups milk
1 12 oz carton cool whip, divided

Clean slice strawberries about 1/4 in thick and set aside. Line the bottom of a 3 quart 9x13 with graham crackers (using about 6-7 whole crackers).
Combine cream cheese and sweetened condensed milk and beat with mixer until smooth and creamy. add pudding mixes and milk, and continue mixing on low or 4-5 minutes or until mixture starts to thicken. Fold in 2 cups of whip cream until smooth.
Pour half of the cream cheese mixture over the graham crackers. Arrange a single layer of strawberries on top of the cream cheese mixture. Top with another layer of graham crackers. Cover with remaining cream cheese mixture and another layer of strawberries. Cover and refrigerate 6-8 hours.
When ready to serve, pat down strawberries if they are too moist. Add the rest of the cool whip. Crush the rest of the graham crackers and sprinkle over the top.

White Chocolate Lasagna
a la Karissa

1 large container cool whip
1 c powdered sugar
1 white chocolate bar
1 package Golden Oreos
6 T butter, unsalted
1/2 c butter and melted
3 cups milk
1 8 oz cream cheese
2 3.9 oz pks white chocolate or vanilla instant pudding

Crush your Oreos and add in 6 T melted butter. Mix until well combined. Press into the bottom of a 9x13 pan very evenly.
Blend cream cheese, butter, powdered sugar, and 1/2 of the Cool Whip. Blend well and spread over your Oreos.
In another bowl, make your pudding by adding milk to the pudding mix. Whisk together until pudding thickens. Pour over the cream cheese layer. Refrigerate for at least 5 minutes.
Top off with the rest of your Cool Whip, and add white chocolate shavings. Refrigerate at least 1 hour before serving.

Pesto Pasta Salad
a la Morgan

1 box farfalle pasta
1 small jar pesto
1 pkg ranch dressing mix
container of cherry tomatoes
bag of fresh spinach
crumbled feta cheese (I usually only use half a container)

Make ranch dressing mix as it says to and place in fridge. Boil noodles until al dente, drain and place in large bowl. Add the ranch dressing and the pesto to the noodles. Cover and refrigerate overnight, or at least several hours until you are ready to serve. Before serving, add in the bag of spinach and mix. Then add in the feta and tomatoes and toss together. Enjoy!

Mom's Amazing Cinnamon Rolls
a la mom

2 c scaled milk
1/2 c warm water
2 T yeast
1 c sugar
1 1/2 t salt
3 eggs, beaten
1 1/2 cubes melted butter
2 1/2 lbs flour

3/4 c butter
cinnamon
brown sugar

Dissolve yeast in warm water, sprinkle on a bit of sugar. Heat milk, pour in mixer. Add eggs, salt and melted butter. Add yeast. Gradually add flour until all mixed in. Mix for about 7 minutes. Let rise until doubled.

Roll out 12 inches wide then roll long. spread with butter, cinnamon and brown sugar. Roll up. Cut into 1 in slices with thread. (Note: you can add raisins before you roll, if you like little bits of poison in your rolls).

Bake at 350 for 25-30 minutes.

Frosting:

1 cube butter
1 lb powdered sugar
1/2 t vanilla
1/4 c milk

Mix well together. Frost when cool.