Apple Vinegarette Dressing

1/4 c sugar
1/2 c apple cider vinegar
1 Tbsp poppy seeds
1 Tbsp mustard (dried)
1 tsp salt
1/4 to 1/2 of a small red onion
1/2 c canola oil

• put everything in the blender & pulse to combine and chop onion.
• add oil and blend until well mixed.

*Salad- Romaine lettuce, spinach lettuce, sliced strawberries, candied pecans, mushrooms and mozzarella .

Baked Chicken Penne

6 tablespoons butter, plus more for baking dishes
kosher salt and black pepper
1 pound penne rigate
1 teaspoon olive oil
2 boneless, skinless chicken breast halves (about 8 ounces each), halved horizontally
1/2 cup plus 2 tablespoons flour
6 garlic cloves, finely minced
6 cups whole milk
10 ounces white or cremini mushrooms, trimmed and thinly sliced
1 cup sliced oil-packed sun-dried tomatoes, drained
1 1/2 cups shredded provolone* (6 ounces) you could also make that 1/2 mozzarella
1 1/2 cup freshly grated Parmesan (about 6 ounces)

• Preheat oven to 400. Butter two shallow 2-quart baking dishes. If you’re going to freeze one, use a disposable foil pan.  In a large pot of boiling salted water, cook pasta 3 minutes short of al dente; drain pasta and set aside.
• While pasta is boiling, heat oil over medium-high heat in a large skillet. Season chicken with salt and pepper; cook until opaque throughout, 3 to 5 minutes per side. Halve each piece lengthwise, then thinly slice crosswise.  While chicken pan is still hot, toss the mushrooms in and saute until golden brown (3-4 minutes).  Use a little extra olive oil if needed.
• In a 5-quart Dutch oven or heavy pot (I just use the pot I cooked my pasta in), melt butter over medium. Add flour and garlic; cook, whisking, 1 minute. While whisking constantly, gradually add milk; bring to a simmer.  Keep whisking frequently as sauce thickens, about 1 minute more. Add mushrooms and tomatoes; cook 1 minute. take the pan off the heat and and gradually stir in provolone and 1/2 cup Parmesan.
• Add chicken and pasta to pot; season with salt and pepper to taste. Divide pasta mixture between baking dishes.  If freezing, place remaining parmesan cheese in a zip-top baggie.  If cooking, sprinkle on top.
• Bake, uncovered, until top is golden and bubbling, about 25 minutes. Let stand 5 minutes before serving.

Freezer Instructions
To freeze, prepare through step 4 and then let pasta cool.  Cover pan well with plastic wrap.  Place extra cheese in baggie (for topping) on top and then cover entire pan well with foil.  Freeze for up to 3 months.  To bake, preheat oven to 400.  Remove foil and plastic from pan and set cheese baggie aside.  Place foil back on pan and bake for about 1 1/2 hours.  Remove foil, stir pasta, and top with cheese.  Return pan to oven and bake for an additional 15 minutes or until mixture is hot and bubbly throughout.

*This recipe is from Our Best Bites

Yogurt Chicken

2 c Ritz crackers
1 tsp seasoned salt
2 tsp garlic powder
3 Tbsp parmesan cheese
1 tub plain yogurt

• mix the above ingredients together in a bowl.  
• Pour yogurt into another bowl. Cover chicken with yogurt and then cover with spice mixture. 

• Before you place it in the oven you can pour 1/4 cup melted butter over chicken.

• Cook at 400 for about an hour.

Chocolaty Raspberry Crumb Bars

1 c. butter
2 c. flour
1/2 c. brown sugar
14 tsp. salt
2 c. chocolate chips
1 can sweetened condensed milk
1/3 c. raspberry jam

• Heat oven to 350F; grease 9 x 13 pan.
• Cream butter, flour, sugar & salt until crumbly.
• Press 1 3/4 c. of the mixture into pan using floured fingers; bake for 12 minutes.
• Microwave 1 c. chocolate chips and milk for 1 minute; stir until smooth.
• Spread over hot crust.
• Sprinkle with remaining crumb mixture over chocolate layer.
• Drop jam by teaspoonfuls over the top of the chocolate layer.
• Sprinkle with remaining chocolate chips.
• Bake 25-30 minutes.

Frozen Banana Split Squares

12  ice cream sandwiches

3-4 medium bananas

1/2-1 c. hot fudge sauce

1/2-1 c. caramel sauce

1 c. chopped maraschino cherries or sliced strawberries

8 oz. frozen whipped topping thawed

1 small can crushed pineapple, undrained

2 Butterfinger bars, crushed 

• Line the bottom of a 9×13″ baking dish with the ice cream sandwiches, cutting them to fit as necessary.

• Slice the bananas into pieces about 1/4″ thick and arrange over the sandwiches.

• Spread the hot fudge and caramel sauces over the bananas.

• Sprinkle with cherries or strawberries.

• Combine the thawed frozen whipped topping with the can of undrained pineapple and spread over everything.

• Sprinkle with crushed candy bars and freeze for at least 4 hours.
• **This recipe is from Our Best Bites.

Honey Red Wine Vinaigrette

1/2 c. red wine vinegar

1/2 c. honey

1-2 cloves garlic, roughly chopped (really, that’s pretty optional; it all goes in the blender)

1 tsp. Kosher salt

1 tsp. coarsely ground black pepper

1/2 c. canola oil 

• In a blender, combine vinegar, honey, garlic, salt, and pepper. Place lid on blender and blend on high. While blender is running, add oil in a steady stream.

• Store in refrigerator for about 2-3 weeks. Shake well before serving.
• **This recipe is from Our Best Bites

Hawaiian Turkey Burgers

1 lb. lean ground turkey

1/2 c. dry bread crumbs

1/2 c. red or green bell pepper, minced (about 1/2 medium bell pepper)

1/2 c. thinly sliced green onion

1 tsp. finely chopped fresh ginger root

1 small can pineapple slices; reserve juice

1/2 tsp. Kosher salt

Thick Teriyaki sauce

Light mayonnaise

4 hamburger buns

• Gently combine turkey, bread crumbs, bell pepper, green onion, ginger, 1/4 c. reserved juice from pineapple, and salt. Form into 4 deliciously large patties. Chill until ready to cook.
• Grill until done. Grill pineapple in last 5 minutes of cooking. Baste burgers with Teriyaki sauce during last two minutes of grilling. 
• **This recipe is from Our Best Bites