As I mentioned yesterday, Sheri is a fabulous cook. She fed us well at Girls Weekend.
Here are a few of the yummy recipes that she used:
PASTA CHICKEN SALAD
{ We ate this for lunch every day. It was so good! }
1 (16oz) pkg. bow tie pasta, cooked and cooled
1 (16oz) pkg. spiral pasta, cooked and cooled
1 (20oz.) can pineapple tidbits, drained
2 cans sliced water chestnuts, chopped
2 cups diced celery
1 bunch chopped green onions
8 oz. craisins
1 (15oz) can whole cashews
2 cups red grapes, halved
16 oz. can mandarin oranges, drained
6 cooked chicken breasts, chopped
Dressing:
1 bottle coleslaw dressing (I use the cold dressing from the produce section)
1 cup mayonnaise
Mix and pour over the above ingredients. This makes a huge salad!
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BBQ PORK PIZZA
Dough recipe:
1/4 cup olive oil
2 teaspoons salt
2 tablespoons granulated sugar
1 tablespoon quick rise yeast
2 cups very warm water
4-5 cups bread flour
Mix oil, salt, sugar, yeast, water, and 3 cups flour in a large mixing bowl. Slowly add more flour into dough until a soft, but not to sticky dough is formed. Knead for 5 minute on the counter. Divide into two and roll each out into a large circle. Place each dough circle on a pizza pan. I prefer the ones with the holes in them in order to get a nice crispy crust.
Topping:
Bbq sauce of your choice (I love the Sweet Baby Ray’s brand)
4 cups Mozzarella cheese grated
Red onion, sliced thin
Fresh cilantro
Leftover pulled bbq pork
Spread sauce almost to the edge of the crust. Sprinkle evenly with 2 cups of the mozzarella cheese, red onion, cilantro, and pulled bbq pork. Bake in a 450 degree oven for 18-20 minutes.
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SAUCY MANICOTTI
3/4 lb. hot Italian sausage
3/4 lb. ground chuck
1 large onion, chopped
5 cloves garlic, minced
2 (15 oz.) cans tomato sauce
1 (14.5 oz.) can diced tomatoes, undrained
1 (6 oz) can tomato paste
1 tablespoon dry Italian seasoning
1 (8 oz) package manicotti shells
1 (8oz) chives and onion cream cheese, softened
5 cups mozzarella cheese
3/4 cup parmesan cheese
1 (15oz) ricotta cheese
4 cloves garlic, minced
3/4 teaspoon pepper
Fresh parsley and parmesan cheese for garnish
Cook sausage, beef, onion, and garlic in a large saucepan. Drain. Add tomato sauce and next 3 ingredients; bring to a boil. Cover , reduce heat, simmer for 30 min. (I like to make this ahead and put in my crockpot on low until I am ready to assemble.)
Cook pasta shells. Stir together cream cheese, 4 cups mozzarella cheese, and the next 4 ingredients. Stuff into the shells.
Spoon half of sauce into 2-9x13 pans. Arrange stuffed shells over sauce; top with remaining sauce.
Cover and bake at 350 degrees for 30 minutes. Uncover and sprinkle with remaining 1 cup mozzarella cheese. Bake 10 more minutes. Let stand for 5 minutes. garnish with parsley and parmesan cheese.
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OATMEAL CHOCOLATE CHIP COOKIES
2 cups butter; softened
2 cups granulated sugar
2 cups brown sugar
4 eggs
2 tsp. vanilla
4 cups flour
5 cups quick cooking oats
1 tsp. salt
2 tsp. baking powder
2 tsp. baking soda
1 tsp. cinnamon
24 oz chocolate chips (my favorite are the Ghiradelli milk chocolate chips)
3 cups nuts (optional)
Cream together the butter and sugars. Add in the vanilla and eggs. Mix in the next 6 ingredients until well blended. Add the chocolate chips and nuts and mix again.
Drop by tablespoons onto sheet pan and bake in 350 degree oven for 12 minutes.