May 20, 2010

{ GW Recipes }

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:

{ 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


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!



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.


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.


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.


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.


Sheri said...

Sorry, wish i had pictures of everything. these are some yummy recipes!

Bobbi said...

Thanks Sheri! I've already made the cookies since being home, now I need to try the others again. It was all so good!

sloan said...

Thank you sooooo much for posting the recipes... I WILL BE MAKING THEM!!!!!