April ~ Cinco de Mayo

Brown ground beef, and add taco seasoning. Simmer according to directions. Place in a large bowl and refrigerate until cool. Add beans, tomatoes, lettuce, cheese and Doritos. Mix well. Cover with salad dressing. Mix again. Serve almost immediately.

Light Chicken Chimichangas - From the kitchen of Kristin S
2 ½ C shredded chicken breasts
1 C queso fresco cheese (or Monterey Jack)
¼ C chopped green onions
1 tsp. dried oregano
¼ tsp. ground cumin
1 garlic clove - minced
1 (4 oz) can chopped green chiles, drained
1 (16 oz) can fat free refried beans
6 (8 inch) flour tortillas
½ C bottled green salsa

Preheat oven to 500 degrees. Combine the first 7 ingredients in a large bowl, toss well. Spread ¼ C beans down the center of each tortilla. Top each tortilla with 2/3 C chicken mixture and roll them up. Place rolls, seam sides down, on a large baking sheet coated with cooking spray. Coat tops of chimichangas with cooking spray. Bake at 500 degrees for 7 minutes and serve with green salsa.

Tortilla Pinwheels - From the kitchen of Christine Z
8 oz cream cheese, softened
1 C sour cream
3 Tbsp. Picante sauce (use hot if you like a little spice)
1 (4 oz) can chopped green chiles
1 (4 ½ oz) can chopped black olives
1 C (4 oz) shredded cheddar or Jack cheese
Dash garlic powder
Dash seasoned salt
5 (10 inch) flour tortillas

Directions: 1) Mix, 2) Spread 1/5 mixture in each tortilla, 3) Roll up, 4) Wrap in plastic wrap, 5) Chill overnight, 6) Slice ½ inch slices when ready to serve.

May ~ Picnic Favorites

Zucchini Frittata - From the kitchen of Michele K
4 zucchini
2 medium yellow onions
2 cloves garlic
6 Tbsp butter
16 eggs
16 Tbsp parmesan cheese
1 tsp salt
1 tsp pepper
Cut zucchini into thin slices, slice onion thinly, mince garlic, melt butter over med-high heat in 10" skillet that can be put in the oven. Spray skillet with Pam. Add onion & garlic to skillet, saute, stirring constantly, for 1 minute. Add zucchini, saute 1 minute. Cover skillet, reduce heat to med., cook 4 minutes until tender. Preheat oven to 350 degrees. In a large bowl, combine eggs, parmesan cheese, salt, pepper & beat until blended. Now pour egg mixture over zucchini & onion in skillet. Let frittata cook for 45 minutes until golden brown on top. Serve from pan or slide onto serving plate cut into wedges. Makes 8 servings.

Oriental Cabbage Salad - From the kitchen of Jamie D
1 head cabbage, finely chopped
1 bundle green onion, coarsely chopped
2 oz. Sliced almonds
3 Tbsp sesame seeds
1 pkg. Maruchan oriental soup (Ramen noodles)
3 chicken breasts
Dressing:
1/3 C sugar
1/3 C vinegar
1 C vegetable oil
1 tsp. salt
½ tsp. pepper
Mix with seasoning pkg. from soup. Refrigerate overnight.
Toast almonds and sesame seeds in butter. Crumble noodles and toss all ingredients together. Marinate chicken in margarine, white wine and Worcestershire sauce. Grill chicken and slice. Serve over cabbage salad. Can be served as an appetizer, side dish or main dish.

Rice Krispie Treats - From the kitchen of Kim F
3 Tbsp butter
1 (10oz) pkg. marshmallow miniatures
6 C Rice Krispies
Melt butter in saucepan, then add marshmallows. Stir continuously on medium heat until all marshmallows are melted. Remove from heat and add Rice Krispies. Stir until fully coated. Spray non-stick cooking spray on 9X13 pan. Add Rice Krispie mixture. Lay a piece of wax paper over mixture, and use your hands to flatten it into the pan. Remove wax paper. Sprinkle Rice Krispies with your favorite topping (cookie crumbs, sprinkles, mini chocolate chips, etc.). Let cool completely. Slice into squares.

Popsicles and Chips - From the kitchen of Sheri J
Fasten your seatbelt and your child's seatbelt and drive to the nearest grocery store.
Find the popsicles in the frozen food section and the chips in the snack aisle.
Head to the cashier, pay for your goodies, (don't forget the ICE), put the popsicles in a cooler and meet your friends at Recipe Club!

Salsa Salad - From the kitchen of Esther M
Contact Esther for details. It was delicious!

Hogi Dip - From the kitchen of Michelle C
1 Cup Mayonnaise
1 1/2 onions
2 tomatoes,
Shredded Lettuce
Pepperoni
Ham
Provolone Cheese
American Cheese
French Bread
Mix all the ingredients together (except bread) , refrigerate and let sit for a few hours. Serve with bread and enjoy.

BLT Salad - From the kitchen of Jen P
1 pound bacon 2 cups seasoned croutons
1 head romaine lettuce - rinsed, dried and shredded 1/4 cup milk
2 large tomatoes, chopped 1 teaspoon garlic powder
3/4 cup mayonnaise 1/8 teaspoon ground black pepper
salt to taste

Place bacon in a large, deep skillet. Cook over medium high heat, until evenly browned. Drain, crumble and set aside. In a blender or food processor, combine mayonnaise, milk, garlic powder and black pepper. Blend until smooth. Season the dressing with salt. Combine lettuce, tomatoes, bacon and croutons in a large salad bowl. Toss with dressing, and serve immediately.

Lime Fruit Dip - From the kitchen of Annmarie B
1 package cream cheese
1 jar marshmallow fluff
1 6 ounce container custard flavor lime yogurt
Mix ingredients, chill. Serve with your favorite fruits.

Juice Boxes - Courtesy of Tracey S

June ~ Kid Friendly Favorites

8 oz macaroni cooked & drained
½ stick butter
¼ C flour
1 tsp. salt
1/8 tsp. white pepper
2 C milk
2 C grated cheddar cheese

1. Preheat oven to 375 degrees
2. Melt butter in medium saucepan, remove from heat
3. Stir in flour, salt & pepper until smooth; cook 5 minutes stirring constantly
4. Gradually stir in milk, bring to boil, reduce heat, cook 1 minute
5. Stir in 1 ½ C cheese until melted, mix with macaroni & place in 1 ½ qt. casserole
6. Sprinkle remaining cheese on top
7. Bake 20 minutes or until bubbly

Granola Bars - From the kitchen of Christine Z

½ C honey
¾ C peanut butter
3 C granola

1. Heat honey until boiling, boil for 1 minute
2. Mix in peanut butter until melted and mixed
3. Stir in granola until coated
4. Spread in 9X9 pan until cooled and then cut as desired

Peanut Butter Smores - From the kitchen of Michele K

Graham crackers
Peanut butter
Marshmallows
M & M's

1. Spread peanut butter on graham cracker
2. Layer with marshmallows and M & M's
3. Top with another graham cracker that has been spread with peanut butter

Trail Mix - From the kitchen of Rochelle W

Combine the following:

Multi-Colored Cheerios, Chocolate Chips, Raisins

Tandy Takes - From the kitchen of Esther McG

4 eggs 2 C sugar
1C milk 1 tsp. vanilla
2 C flour 2 tsp. baking powder
½ tsp. salt 1 C peanut butter
1 (8 oz) chocolate candy bar

Beat eggs until thick.  Add sugar, milk, and vanilla while beating eggs.  Blend dry mixture together.  Fold egg mixture gently into dry ingredients.  Blend well.  Pour into greased 13X15 jelly roll pan.  Bake @ 350 degrees for 15-20 minutes.  Spread peanut butter over hot cake.  Cool.  Melt candy & spread over cake. (Use double boiler to melt chocolate).

Fruit Salad - From the kitchen of Raji G

1 large can of fruit cocktail
1 can pineapple tidbits
1 container of vanilla yogurt
½ C mayo
sweetened coconut to taste

Mix all ingredients together and refrigerate until cold before serving.  You can add fresh banana or strawberries.  Determine the amount of yogurt and mayo to use based on the consistency you like.

Popcorn Balls - from the kitchen of Tonia K
 - Related book reading:  Popcorn Book, by Tomie DePoela
                               Growing Popcorn

8 C popped popcorn (1/3 C un-popped)
1 C M & M's candies
½ stick butter (= ¼ C)
¼ C corn oil
½ pkg. marshmallows

1. Melt oil and butter in saucepan over medium heat
2. Add marshmallows and stir with wooden spoon until completely melted
3. In a large mixing bowl, pour melted marshmallow mixture over popcorn and mix well to combine
4. Let cool slightly then add candies (optional)
5. Using a large spoon or by hand - scoop 1 cup portions of popcorn mixture and mold into a ball (run hands under cool water before molding)
6. Place popcorn balls on a baking sheet to cool completely
7. Let children help…Give each child a piece of wax paper to mold their popcorn ball

July ~ Entertaining!

1. Preheat oven to 350 degrees.
2. Fit 1 wonton wrapper into each mini muffin cup, coated with cooking spray, pressing the wrappers into the sides of the cups. Bake for 7 minutes or until lightly browned. Keep wonton in muffin cups.
3. Combine cheese and remaining ingredients and spoon about 1 Tbsp. mixture into each wonton cup. Bake for 6 minutes or until cheese melts. Remove from muffin cups and serve immediately.

Cucumber and Tomato Salad – From The Kitchen of Jamie D.

1/4 medium cucumber, peeled, thinly sliced
1 small tomato, chopped
1 packet of sugar substitute
1/2 cup apple cider vinegar or substitute Italian dressing or balsamic vinegar

Place cucumbers in a bowl and sprinkle with half packet of sugar substitute; refrigerate for 1 hour.
Drain cucumbers
Combine cucumbers and tomatoes; add remaining sugar substitute. Drain.
Combine cucumber, tomato and dressing (optional add red onions)
Refrigerate 1 hour before serving. Make only 2 servings so you will need to adjust recipe for larger serving size.

Artichoke Dip – From the Kitchen of Jamie D.

1 cup of Mayonnaise

5-7 large artichoke hearts in water; drain; chopped

1/2 can (4oz.) of chopped jalapenos; drain

1/2 cup of grated parmesan cheese

Mix all together and microwave on high for 2 minutes...stir and microwave for 2 more minutes.

Serve with Ritz or Wheat Thins

Thank you Tracey S. for your attendance!!!

Fruit Salsa and Cinnamon Chips – From the Kitchen of Lisa B.

2 kiwis, peeled and diced

2 Golden Delicious apples – peeled, cored and diced

8 oz. raspberries

1 lb. strawberries

2 Tbsp. white sugar

1 Tbsp. brown sugar

3 Tbsp. fruit preserves, any flavor

10 (10 inch) flour tortillas

Butter flavored cooking spray

2 C cinnamon sugar

1. In a large bowl, thoroughly mix kiwis, apples, raspberries, strawberries, sugars and fruit preserves. Cover and chill in the refrigerator for at least 15 minutes.

2. Preheat oven to 350 degrees.

3. Coat 1 side of each flour tortilla with butter flavored cooking spray. Cut into wedges and arrange in a single layer on a large baking sheet. Sprinkle wedges with desired amount of cinnamon sugar. Spray again with cooking spray.

4. Bake in the preheated oven for 8-10 minutes. Repeat with any remaining tortilla wedges. Allow to cool approx. 15 minutes. Serve with chilled fruit and spice mixture.

Parmesan and Artichoke Rounds – From the Kitchen of April E.

Makes: 16-20

Preheat oven to 400

· ¾ cup mayo

· ¾ cup grated parmesan cheese

· 1 teaspoon minced onions

· 1 can (4oz) hearts of artichoke in water

· 1 package of Pillsbury Flakey Biscuits

1. Divide biscuits into 18+ sections and place on greased cookie sheet

2. Mix mayo, cheese, and onions in bowl. Spread on each biscuit.

3. Place a slice of artichoke heart in the middle of each mayo/cheese mixture.

4. Bake for 10-12 minutes - best if served right away.

Crispy Veggie Bites – From the Kitchen of Kim F.

½ green pepper, diced

2 Roma tomatoes, diced

½ bunch green onions, diced

1 Tbsp. olive oil

1 box Mama Bella’s frozen garlic bread

Bake bread at 375 degrees for 10 minutes. This should thaw the bread enough to separate it into pieces. Cut into bite-sized rounds, and place flat in a single layer on baking sheet. Top each round with combined veggie/oil mixture and place back in the oven for another 15 minutes.

Pinwheels – From the Kitchen of Sheri J.
1 - 8 oz can of Pillsbury Refrigerated Crescent Dinner Rolls
Rondele or other spreadable cheese ***

Separate dough into four rectangles, press seams to seal.
Spread cheese on top.
Starting with short side roll up each rectangle; pinch edges to seal.
Cut each roll crosswise into 6 slices for a total of 24 slices.

Bake 12-15 minutes in preheated oven at 375 degrees.

*** You can put almost anything in here....use regular cream cheese & packaged dip mixes.