Do you need some new ideas about what to make for your family? Our employees are here to help. Here are some of their great ideas for your next Sunday Supper or any day of the week. Prosciutto Bites Submitted by Chelsea in Main Office Source: family recipe Ingredients: 2 package crescent rolls Green pesto ½ pound Prosciutto 1. Roll out the entire layer of both packages of crescent rolls, without breaking them apart. 2. Cut dough into small rectangles (the width of the roll, and about 2 inches long) 3. Add a thin layer of pesto to each rectangle 4. Add 1-2 slices of prosciutto to half of the rectangles. 5. Place a rectangle that does not have prosciutto on top of one that does, pesto side facing down. 6. Bake according to the crescent roll’s directions on the package. Chelsea says: “I just use a pre-made pesto. Also, adding fresh mozzarella is really delicious. Make sure you watch them bake because the bottom tends to burn.” Chicken Broccoli and Cheese Stuffed Shells Submitted by Sara in Exchange St. Source: Pinterest (ldylvbgr.blogspot/2009/06/chicken-broccoli-and-cheese-stuffed.html) Ingredients: 1 (12 ounce) package jumbo pasta shells (Barilla has about 35 shells) 2 eggs, beaten 1 (32 ounce) container ricotta cheese 16 oz shredded mozzarella cheese, divided 8 ounces grated Parmesan cheese, divided (I used shaker Parm) 3 chicken breasts, cooked, diced (I poached them in a similar seasoned broth) 16 oz cooked broccoli, diced (I used frozen spears, cooked in with the poached chicken) 1 tablespoon dried parsley 2 teaspoons salt 1 teaspoon ground black pepper 1 (28 ounce) jar Alfredo sauce (or a Marinara -minus the milk) 3 TBL Pesto sauce splash of milk 1. Preheat oven to 350 degrees F (175 degrees C). 2. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. 3. In a large bowl, mix eggs, ricotta, half the mozzarella, half the Parmesan, chicken, broccoli, parsley, salt and pepper until well combined. Stuff cooked shells with chicken ricotta mixture and place in a sprayed 9x13 inch baking dish. 4. In a medium bowl, stir together Alfredo sauce, pesto, reserved mozzarella and Parmesan. Add a little milk to help thin out. Pour over stuffed shells. 5. Cover and bake in preheated oven 45 minutes. Uncover and finish baking 10-15 minutes until edges are bubbly, shells are slightly set and cheese is golden. 6. Serve with a fresh salad and garlic bread and youve got yourself a great meal! Sara says: “I used store bought Alfredo sauce and the recipe was amazing!” Oreo Cupcakes Submitted by Sara in Exchange St. Source: Sara’s own creation 1 box vanilla or chocolate cake mix 1 container of frosting Family size package of Oreo’s Ingredients required to make cake (follow directions on back of box) Cupcakes 1. Prepare cake mix according to directions on box. 2. Pull Oreo’s apart so you have the top and bottom separated from the cream filling. 3. Finely crush the cookies. 4. Add most of the cookies (about 2/3) to the cake batter (save some for frosting) 5. Bake cake according to directions on box. Frosting 1. Add cream filling to the frosting. 2. Add the remaining crushed cookies. 3. Pipe or spread frosting onto cupcakes. Sara says “I used a frosting bag so I had to make sure that the Oreo’s were crushed really well because my tips kept getting clogged. If you are using a knife then the Oreo’s can be chunkier. I made these cupcakes for a project at school and everybody loved them!”
Posted on: Sun, 14 Sep 2014 13:00:02 +0000
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