Easy Garlic Knots

Pillsbury biscuits. Roll individual biscuits between hands and tie in knots. Melt butter, mix with garlic salt, brush on knots and bake.

Anika's Pesto Chicken

Chicken Breasts... Spread pesto on bottom of pan and across top of chicken. Cover with foil and bake at 375 for 25 min. Pull out and cover chicken with shredded mozzarella and cook for 5 more minutes without foil.

Can serve it with pasta and garlic knots

Cream Cheese Frosting

8oz Cream Cheese
1/2 Cup powdered sugar
1/2 tsp Almond extract

Orange Cookies from Tiffany Adams

Cookies:

1  1/2 cups sugar

1 cup butter

1 cup sour cream

1 egg

4 tbsp orange zest

2/3 cup orange juice

4 cups flour

1 tsp baking soda

1 tsp baking powder

1/2 tsp salt

Bake at 375 degrees for 8 minutes. Let remain on cookie sheet for 2 minutes, then place on wire rack to cool.

Icing:

4 oz butter

2 tbsp orange zest

4-6 tbsp orange juice

4 cups powdered sugar

Lori's Poppy Seed Pasta Salad

Ingredients:

-Box of Bow Tie pasta 

-Bottle of Brianna's Poppyseed salad dressing (use as much as you like)

-Grapes, sliced in half (maybe 1/3 bag of grapes?)

 *Lori uses Cantalope, I bet mango or peaches could be good too

-Havarti Cheese, cut into cubes

Directions:

Cook pasta according to instructions on box. Mix with dressing, grapes, and cheese. Refrigerate and serve cold

Oreo Truffles

1 package (8 oz.) cream cheese, softened
1 package Oreo cookies* 
16 oz. semi-sweet chocolate**

*You can use any type of Oreo cookies with this recipe- regular, chocolate, mint, or vanilla. 

Directions

Place the entire package of Oreos in a food processor or blender and pulse until crushed completely.  If you do not have a food processor or blender, you can also place the cookies in a plastic bag and use a rolling pin to crush the cookies.

Pour the crushed cookies into a bowl and mix with the cream cheese until well blended.  Place the bowl in the fridge for about 30 minutes to firm up. (makes dough better to work with so it wont stick on your hands)

Shape the mixture into 48 (1 inch) balls and place in the freezer for 30-60 minutes. 

Shortly before removing the balls from the freezer, melt the chocolate either in a double boiler or in the microwave. Dip each ball into the melted chocolate and place on a wax or parchment paper lined baking sheet.  You should have leftover chocolate.  

Place the baking sheet in the fridge for 30-60 minutes.  Shortly before removing the baking sheet from the fridge, take the remaining melted chocolate and if it has hardened you can place it in the microwave for 5-20 seconds.  Wait a few minutes for it to cool and then place in a ziploc bag and cut a small hole in one corner.  Remove the balls from the fridge and pipe the chocolate on top of each ball.

Refrigerate for about 15 minutes and then you're ready to serve!

Cornbread "Cake"

Ingredients:

• 2 boxes Jiffy Mix Cornbread Mix
• 1 box regular yellow cake mix
  

Directions: Mix both boxes separately according to directions. Use a large mixing bowl and combine both boxes of mix together.  Spray a 9x13"pan with cooking spray.  Pour batter in and bake at 350 degrees until done.  Start with 30 minutes, then check after every 5 min.  It will take 10 to 15 minutes longer than the first 30 min. Test for doneness by inserting a toothpick, it should come out clean.

Note:  Duncan Hines cake mix doesn’t have pudding in it.  If you want to avoid the cakey flavor, you can try that cake mix instead.