Garlic Cheese Biscuits

1 c. flour
1 Tbsp. sugar
2 tsp. baking powder
1/4 tsp. salt
1/3 c. margarine
1/2-1 tsp. garlic powder
3/4 c. grated cheddar cheese
1/2 c. milk

Mix flour, sugar, baking powder, and garlic powder in a bowl.  Cut margarine in as you would for pie dough.  Add cheese and stir to coat with flour.  Add milk all at once and stir gently just until incorporated.  The dough should be very soft but still hold together.  With a large spoon, drop dough onto a lightly greased baking sheet.  Bake at 400 for 15-20 minutes, until lightly brown.

(From St. David Ward cookbook)

Tortilla Roll-Ups

Tortillas
Cream cheese
Mayonnaise
Sandwich meat
Lettuce
Green onions
Shredded cheese

Spread a layer of cream cheese over the tortilla and spread a really thin layer of mayonnaise over the cream cheese (this just helps to keep the cream cheese from drying out).  Lay slices of sandwich meat over mayo, making sure not to over lap the pieces of meat (so there aren't tiny pieces of meat when you cut the slices).  Cover meat with lettuce.  Sprinkle a few green onions down the center of the tortilla and then sprinkle cheese across the whole tortilla.  Roll up tortilla like a burrito, making sure it stays rolled really tight.  Wrap tightly in saran wrap and refrigerate until ready to serve.  When ready to serve, cut off ends, then cut remainder of wrap in 1-2" slices.

(From Vicki S. and served at Maren and Jake's reception)

Marinated Cheese

1/2 cup olive oil

1/3 cup white wine vinegar     

1 small jar of pimentos or 2 marinated roasted red peppers - chopped small

1 bunch of green onions - chopped

1 Tbsp. fresh basil - chopped in small ribbons

1/2 tsp. dried parsley

2 tsp. sugar

1/2 tsp. salt

1/2 tsp. pepper

1 - 8 oz. package cream cheese

1 - 8 oz. package sharp cheddar cheese  

Combine all the above ingredients except the cheeses in a jar or large measuring bowl. Let sit for a few hours so the flavors combine. Meanwhile, in a shallow dish place alternating slices of cream cheese and sharp cheddar cheese in a decorative pattern. Refrigerate. About an hour or two before serving pour marinade over the cheese. Serve with premium quality crackers.  

*Some hints on how to cut and arrange the cheese in pretty rows from Sister B.  "I cut the sharp cheddar first by slicing it long ways in 3 even bars and then cutting each long bar into small slices. Do all the cheddar first. Then for the cream cheese keep it as cold as possible until ready to slice it. I put it in the freezer while I am cutting the other cheese and then do the same thing by cutting it long ways into 3 bars and then cut each one into small slices. I also find that if you cut one small slice of cream cheese and then touch the cheddar it sort of sticks to the cream cheese slice -then cut the next piece of cream cheese and touch a piece of cheddar with it and so on. I do about 3 or 4 of each and then set it on the tray. Repeat! "

(From Carrie B. and served at Maren and Jake's reception)

Garlic Chicken Pasta with Spinach

6 Tbs. olive oil
6 cloves garlic, minced
1/4 tsp. red pepper flakes
3 boneless, skinless chicken breasts, cubed
Salt and pepper, to taste
1 box (1-lb) penne pasta
5-oz. fresh spinach, chopped
1 Tbs. dried basil (or 1/2 cup fresh)
6 Tbs. lemon juice
1 cup Parmesan cheese
  
Heat olive oil, garlic, and red pepper flakes in  a small glass bowl in the microwave for about 1 minute to blend flavors.  Pour about 1 tablespoon of the flavored oil in a skillet.  Salt and pepper chicken and cook in the oil over medium high heat until chicken is browned and juices run clear.  Add the chopped spinach and saute with the cooked chicken for 1 minute (or until just barely wilted) and remove from heat.   Meanwhile, cook pasta as directed on package; drain well.  Add cooked chicken/spinach to pasta, along with basil, lemon juice, and Parmesan cheese.  Then stir in the remainder of the flavored olive oil.  Toss lightly until all ingredients are well-combined.  Serve immediately.  Makes about 6 servings.  

(From http://recipeshoebox.blogspot.com)

Cream Cheese Wontons

2 (8 ounce) packages cream cheese, softened
2 green onions, chopped
1 teaspoon paprika
1 teaspoon ground black pepper
1 (14 ounce) package small wonton wrappers
3 cups vegetable oil for frying
(We added lemon juice and chili powder as well)

In a medium-sized mixing bowl, combine cream cheese, green onions, paprika and ground black pepper. Place about 1 teaspoon of filling into the won ton skin and seal corner to corner forming a triangle.  In a large skillet, heat oil to a high temperature. Fry the won tons until they are browned on both sides. Drain on paper towels and serve hot.
 
(Our version of a recipe from allrecipes.com)

Sweet and Sour Sauce

3/4 cup white sugar
1/3 cup white vinegar
2/3 cup water
1/4 cup soy sauce
1 tablespoon ketchup
2 tablespoons cornstarch

Place the sugar, vinegar, water, soy sauce, ketchup and cornstarch in a medium saucepan, and bring to a boil. Stir continuously until the mixture has thickened.
 
(From allrecipes.com)

Macaroni Cheese Deluxe

8 oz package macaroni (2 cups)
2 c. small curd cottage cheese
1 c. sour cream
1 slightly beaten egg
3/4 tsp. salt
dash pepper
2 c. sharp cheddar cheese

Cook macaroni according to directions on package, drain well.  Combine cottage cheese, sour cream, egg, salt and pepper (I usually add more salt and pepper and some garlic powder).  Add cheese and mix well.  Stir in cooked macaroni.  Put into a greased 9x9 pan (double for very full 9x13).  Bake at 350 for 45 minutes.  Towards the end of baking I usually sprinkle crushed crackers combined with melted margarine over the macaroni and bake until brown.

(From Vicki S.)

BBQ Sauce

3/4 cup ketchup 1/2 cup water 1/3 cup vinegar 3 Tbsp. brown sugar 1 Tbsp. worchester sauce 2 Tbsp. mustard onions sauteed in butter Heat together on stove, then use for whatever.  I like to do it over crockpot chicken and serve with baked potatoes or something. (From DawnSheree L.)