On our dinner table...

Here's what smells so good!

Friday: Sweet & Sour Meatballs with Rice (We didn't have it last week after all)
Saturday: Jeff's Favorite- Sausage Noodle Case role
Sunday: Chicken & Green Chilies (Crock pot Recipe)
Monday: Pizza Roll-ups with salad, corn & English Toffee Bars as our FHE treat
Tuesday: Salsa Chicken with Mexican salad, cornbread, rice, & beans
Wednesday: Chicken Nuggets with Paw Paw's Taters, Broccoli & Cheese, rolls
Thursday: Frito Pie with homemade Chipotle Chili
Friday: Creamy Herb Pasta with salad & rolls

Here's a few of the recipes for you to try:

Mexican Salad
Submitted by Lindsey Blackhurst

This is a family favorite. It is a tradition to have this salad at Thanksgiving & all other permitted occasions. As a child I thought this salad looked gross & I never tried it- I was missing out!

Bag or Head of Lettuce (works best with Romain & Green Leaf)
Diced Tomatoes
1 Can of Ranch-style Beans (or Kidney Beans with liquid)
1-2 cups of shredded cheese
½-1 bottle of Catalina Salad Dressing
Bag of crushed Frito Chips

Toss all of the salad ingredients together without adding Frito's. Marinade in the refrigerator at least 2 hours. Before serving add crushed Frito's & toss. YUM!

English Toffee Bars
Submitted by Lindsey Blackhurst

2 cups flour
1 cup packed light brown sugar
½ cup butter
1 cup pecan halves
Toffee Topping
1 cup milk chocolate chips

Pre-heat oven at 350 degrees. In large mixer bowl combine flour, brown sugar, and butter; mix until fine crumbs form. (A few large crumbs may remain.) Press into non-greased 9x13x2-inch pan. Sprinkle pecans over crust. Prepare toffee topping; drizzle evenly over pecans and crust. Bake 20-22 minutes or until topping is bubbly and golden; remove from oven. Immediately sprinkle milk chocolate chips on top. Cool completely in pan on wire rack.

Toffee Topping

In small saucepan combine 2/3 cup butter and 1/3 cup packed brown sugar. Cook over medium heat stirring constantly until mixture comes to a boil. Continue boiling, stirring constantly, 30 seconds; use immediately.



Pizza Roll-Ups
Submitted by Lynae Ellgen
Crust:
1 Tablespoon yeast
1 cup warm water
2 teaspoons sugar
1 teaspoon salt
2 Tablespoons oil
3-3½ cups flour
Mix yeast in warm water in large mixing bowl. Add sugar, salt and oil. Stir well. Add flour and stir until well combined. Knead for 5-10 minutes until dough is smooth. Cover and let raise at least 30 minutes (and up to an hour) in a warm place.
Filling:
½ of 6 oz can Italian tomato paste
Garlic powder
Parmesan cheese
Shredded mozzarella cheese, about 2 ozs.
Small amounts of one or more of the following: Broccoli, pepperoni, olives, bacon, ham, etc.

Roll crust into large circle on well floured surface. Spread with tomato paste and sprinkle with garlic powder, Parmesan cheese and other toppings. Using a pizza cutter, cut circle into 16 pie-shaped pieces. Roll up from outside into center. Place on greased cookie sheet and bake at 350 degrees for 15-20 minutes. Enjoy.

Sausage Noodle Casserole
Submitted by Stephanie Blackhurst
This was Jeff’s favorite meal, so we thought we should submit it too! Enjoy!
½ lb. ground sausage
2 TB. chopped onion
12 oz. bag flat noodles, COOKED
1 can Cream of Chicken Soup
1 cup grated cheddar cheese
¼ cup milk
¼ tsp. salt
1/8 tsp. pepper
½ tsp. garlic salt
1 TB. dried parsley
Brown sausage with onion. Drain well. In a bowl, mix together soup, cheese, milk, and seasoning. Add to eat mixture. Stir in cooked noodles and heat through. Stir frequently because it can scorch.