Jami's Spinach Mango Salad

1 bag spinach
2 mangos
Panera Poppyseed salad dressing, use as much as you think looks good.  (I found the dressing in the produce section at Target right by the bagged salads)
Cinnamon Almonds
1 cup white sugar
½ tsp. salt
2 tsp. cinnamon
1 egg white
1 tsp. vanilla
4 cups almonds
Preheat oven to 250. Cover a 13×17” baking sheet with parchment paper, or grease well. In small bowl combine sugar, salt and cinnamon. Set aside. In a large bowl slightly beat the egg white. Add vanilla and beat until very frothy, but not stiff. Add the almonds and stir until well coated. Add the cinnamon sugar mixture and toss until evenly coated. Spread evenly on the prepared pan. Bake for one hour, stirring half way through. Allow to cool, then store in an airtight container.


I used sliced almonds and stirred every 10 minutes. It took 30-45 minutes. 

Katherine's Brussel Sprout Salad

For the Dressing:

• 3/4 cup vegetable oil
• 1/4 cup extra-virgin olive oil
• 1 tablespoon honey
• 2 tablespoons champagne vinegar
• 1 1/2 teaspoons fresh lemon juice
• 1 teaspoon whole-grain mustard
• 1/2 small clove garlic, minced
• Kosher salt and freshly ground pepper

For the Salad:

• 1/2 pound Brussels sprouts, leaves only (3 1/2 cups leaves)
• 2 tablespoons dried cranberries
• 2 tablespoons smoked almonds
• 6 ounces of diced prosciutto (cook on stove until crispy)
• 1/2 ounce manchego cheese, shaved
• Bagel chips, for serving (optional)

DIRECTIONS

Make the dressing: Whisk the vegetable oil and olive oil in a small bowl. In a large bowl, whisk the honey, vinegar, lemon juice, lemon zest, mustard, garlic, 1/2 teaspoon salt and a pinch of pepper.

Slowly whisk the oil mixture into the vinegar mixture until combined. Refrigerate at least 1 hour; store in an airtight container up to 1 week.

Make the salad: Toss the Brussels sprout leaves and cranberries, almonds and 1/4 cup dressing in a large bowl. Pile the salad onto a plate. Top with the manchego and season with pepper. 

Bacon Spinach Salad by Michelle

6 slices bacon, cook and crushed (save fat)
2 eggs, lightly beaten
6 TBS. cider vinegar
6 TBS. sugar
1 lb. spinach leaves
3-4 sliced fresh mushrooms
1/2 thinly sliced red onion
sunflower nuts
dash of salt

Mix egg, sugar, vinegar and salt in a small bowl.  Add mixture to bacon fat and cook, stirring constantly, until mixture is thickened.  (Can be thinned with either cream or evaporated milk).  Mix spinach, mushrooms, red onion, sunflower seeds together and either mix dressing with salad, or serve on the side.  Dressing can be refrigerated and reheated in the microwave the next day if thinned with a small amount of evaporated milk.

Michelle's Curried Chicken Pasta Salad

3/4 cup uncooked orzo- cook until al dente, then drain, add a little olive oile to keep it from sticking together and cool.
1 1/2 cups sooked chicken breast, cubed and seasoned with salt and pepper
1/2 cup sliced celery
1/4 cup sliced green onions, white and green parts
1/2 cup mayonnaise
1/4 cup mango chutney (the shredded mango chutney is the best to use, but is hard to find.  If you don't have the shreeded chutney cut up an large mango pieces.)
1/2 - 3/4 tsp. curry powder
1/3 cup toasted coconut (for top of finished salad) optional
sunflower seeds (for top of finished salad)

Make dressing by mixing mayonnaise, chutney, and curry powder.  Mix salad ingredients and add dressing.  Season with salt and pepper if needed.  Sprinkle with toasted coconut and sunflower seeds.

Peanut Butter Chocolate Chip Cupcakes

1 cup unbleached all purpose flour
     1 tsp baking powder
     1/4 tsp salt
     6 tbsp unsalted butter, at room temperature
     3/4 cup smooth all natural peanut butter, at room temperature
     1/2 cup packed brown sugar
     1/2 cup sugar
     2 large eggs
     1 tsp vanilla extract
     1/2 cup whole milk
     2 cups semi-sweet chocolate chips

Peanut Butter Frosting
     6 ounces unsalted butter, room temperature
     1/2 cup confectioners' sugar
     1/2 tsp salt
     1 cup creamy peanut butter, natural (or if you want a smoother look, go not-natural)
     1/2 tsp pure vanilla extract
     1/2 cup whole milk

For Cupcakes:

Preheat oven to 350 degrees F.

Jami's Lindt Truffle Chocolate Cupcakes

1 box devils food cake
1 box instant vanilla pudding (small box)
4 eggs
1/2 cup oil
1/2 cup water
1 cup sour cream
Milk chocolate Lindor truffles by Lindt ~ approximately 24

Unwrap milk chocolate Lindt truffles and place in a bowl for use later.  In a separate bowl, add all ingredients and mix well.  Fill cupcake liners 2/3 full.  Bake at 350.  After five minutes, lightly press a Lindt truffle into each partially baked cupcake.  Let the cupcakes bake an additional 13 minutes (total of 18 minutes).  Cool completely, then frost with cream cheese frosting.

Cream Cheese Frosting: 
1/2 cup butter
8 ounces cream cheese
1/2 teaspoon vanilla
3 cups powdered sugar

Cream butter and cream cheese together, then add vanilla.  Slowly add powdered sugar.

Katherine's Cheese Dip

1 small can Snap-e-Tom (or Spicy V8)
1 lb Velveeta, cubed
3-4 oz Philadelphia cream cheese (do not use generic - it won't melt!)
diced jalapeno peppers to taste

Pour Snap-e-Tom into fondue pot. Add Velveeta and melt on very low setting. Once Velveeta is fully melted, add cream cheese and stir until melted. Add peppers. Serve with tortilla chips.