S: Fazer's Foods
FC: Fazer's Foods
1: Erin- We wanted to share some of our favorite recipes with you to make for your husband or when entertaining! We are so excited for you and Bryant to begin the next chapter of your life together. Congratulations! We wish you the most happiness! Love, The Girls
2: By: Megan Klaas | Egg Dish | Ingredients: 3 c. Vienna or French bread, cubed into ” pieces, crust removed 3 c. cubed ham 3 c. shredded cheddar cheese c. melted margarine Beat together: 3 c. milk 4 large eggs 2-3 drops Tabasco sauce | In greased 9X13 pan make 3 layers as follows: Layer #1- 1 c. bread cubes plus 1 c. ham cubes plus 1 c. cheese. (it will look like hardly anything in the pan!) Sprinkle with 2 T. flour/mustard mixture and drizzle with 1/3 of the melted butter Layers 2 & 3- Repeat directions for layer #1 Pour beaten egg mixture over all and refrigerate overnight. Bake at 350 for 1 hour or until edges turn golden brown and center looks set. Let set for 10 minutes before cutting into serving sections. Serve with sauce poured over each serving. | Mix together: 3 T. flour 3T. dry mustard Sauce Mix together and heat: 1- can cream of mushroom soup 1-8 oz carton sour cream 1- 8 oz can or jar of mushroom stems and pieces 1- small jar diced pimiento ( I usually heat this in a pyrex bowl in the microwave)
3: Break Always By: Megan Klaas | 1 loaf frozen bread dough (white raises better, whole wheat is heavier) 1/4 c. melted butter Sugar and cinnamon (about 1/2 c. sugar with 2-3 tsp.cinnamon mixed together) Thaw dough. Cut into 20 "pencil like" pieces and roll into log shape, about 5" long (width of pan). Dip each one in melted butter and roll in sugar and cinnamon mixture. Divide in two 9x5 loaf pans (10 each) Let rise until double. Bake at 350 for 12-15 min. or until golden brown. Cool slightly in pan and invert onto platter. Best when warm!
4: Kaitlyn Hetzel | Olive Penguins | Jumbo Sized Olives Medium Sized Olives Cream Cheese Large Carrot Fill the jumbo olives with cream cheese. Cut a triangle out of the carrot and place it in the medium olive. Assemble with a toothpick.
5: Spinach Dip By: Marissa Miller 1 package (10 oz.) frozen chopped spinach, cooked, cooled and squeezed dry 1 container (16 oz.) sour cream 1 cup Hellmann's® or Best Foods® Real Mayonnaise 1 package Knorr® Vegetable recipe mix 1 can (8 oz.) water chestnuts, drained and chopped (optional) 3 green onions, chopped (optional) Combine all ingredients and chill about 2 hours.
6: Sangria By: Megan Klaas | Ingredients: 1 Bottle of red wine (Cabernet Sauvignon, Merlot, Rioja, Zinfandel, Shiraz) 1 Lemon cut into wedges 1 Orange cut into wedges 1 Lime cut into wedges 2 Tbsp sugar Splash of orange juice or lemonade 2 Shots of gin or triple sec (optional) 1 Cup of raspberries or strawberries (may use thawed or frozen) 1 Small can of diced pineapples (with juice) 4 Cups ginger ale Preparation: Pour wine into a large pitcher and squeeze the juice wedges from the lemon, orange and lime into the wine. Toss in the fruit wedges (leaving out seeds if possible) and pineapple then add sugar, orange juice and gin. Chill overnight. Add ginger ale, berries and ice just before serving. If you'd like to serve right away, use chilled red wine and serve over lots of ice. However, remember that the best Sangrias are chilled around 24 hours in the frig. - allowing the flavors to really marinate into each other.
8: Kaitlyn Hetzel | Margarita Jello Shots | 1 1/3 cups Tequila 1/3 cups Triple Sec 2 Cups Water 1 package JELLO Dissolve JELLO in boiling water. Add triple sec and tequila. Pour into disposable cups and chill until firm
9: Love Birds Shot By: Kaitlyn Hetzel 1 1/2 oz. Vodka Dash of Dark Rum 2 oz. Sour Mix 1/2 oz Grenadine Frappe in a glass. Garnish with a cherry
10: 6 cups frozen cheese tortellini pasta, cooked & drained 1/2 cup canned mandarin orange segments (drained, reserve juice to use in dressing) 4 cups fresh baby spinach, washed, dried & coarsely chopped 1-1/2 tsp salt & 1/2 tsp pepper 2 carrots, shredded 1-1/2 tsp dried basil 1 small red onion, chopped 2 tsp sugar 1 cup toasted pecans Dressing (see recipe) 1/2 cup dried cranberries Cook tortellini according to package directions. Drain &cool. In large bowl, combine with vegetables, pecans, cranberries &orange segments. Add salt, pepper, basil & sugar and mix well. Prepare dressing & dress pasta as desired. Dressing:1-1/2 cups your favorite Italian vinaigrette dressing 1/4 cup mandarin orange juice 1 tsp balsamic vinegar Combine ingredients and mix well. | Apron Annie's Catering Tortellini Salad By: Lindsay Krueger
11: Lindsay Krueger | Oriental Noodle Salad | Ingredients: 1 package broccoli slaw mix 1 package of coleslaw mix medium head cabbage-chopped 1 bunch chopped green onion 1 bag of shredded carrots 1 cup sunflower seeds 1 cup slivered almonds 2 pkgs Oriental flavored ramen noodles (break into pieces) Mix above ingredients together. | About 10 minutes before serving, add dressing: 1 cup oil cup sugar 1/3 cup vinegar 2 pkgs oriental seasoning (from ramen noodles)
12: Chicken Roll-Ups By: Marissa Miller i package crescent rolls 1 8oz package of cream cheese 1/4 stick of butter (melted) 1 can of chicken Garlic, salt and pepper to taste Italian bread crumbs Preheat oven to 375 degrees. Mix cream cheese, chicken and half the amount of butter. Add garlic, salt and pepper to taste. Put mixture in the four crescent rolls and roll up. Place in oven. When crescent rolls start to brown, pull out and pour remaining melted butter over each roll. Sprinkle with bread crumbs. Place back in oven for 3 to 4 minutes until crescent rolls are cooked and the ingredients inside are warm.
13: Lindsay Mongoven | Chicken Tacos | 3 Chicken Breasts 1 Jar of Pace Picante Salsa Fixing for tacos: shells, lettuce, tomatoes, cheese Put the chicken and salsa in a slow cooker for 4 hours. Once done, the chicken will fall apart. Make tacos as desired! Side dish : refried beans and rice
14: Shrimp Scampi By: Lindsay Krueger | 3 to 4 garlic cloves, minced cup butter, cubed cup olive oil 1 pound uncooked medium shrimp, peeled and deveined cup lemon juice tsp. pepper tsp. dried oregano cup grated Parmesan cheese cup dry bread crumbs cup minced fresh parsley Hot cooked angel hair pasta In a 10 in. ovenproof skillet, sauté garlic in butter and oil until tender. Stir in the shrimp, lemon juice, pepper and oregano; cook and stir for 2-3 minutes or until shrimp turns pink. Sprinkle with Parmesan cheese, bread crumbs and parsley. Broil 6 in. from the heat for 2-3 minutes or until topping s golden brown. Serve over pasta. Yield: 4 servings
15: Chicken Peabody By: Mom Fazer | 8 boneless chicken breasts Slice chipped beef & swuss cheese Put a slice of each in center of chicken breast Fold breast over and wrap with a piece of bacon. Place in 9x13 pan. 1/2 cup water 2 cans cream of mushroom soup 16 ounces sour cream Mix together Pour over chicken breasts. Cover with foil and bake at 350 degrees for 2 hours. Serve with frozen peas and wild rice.
16: In a nutshell: Super comforting, thick stew soup; perfect for a cold & wintry day. Very hearty and filling. Ingredients: 1 lbs. ground sirloin1 14 oz. can tomato sauce1 14 oz. can diced tomatoes (undrained) 1 cup chopped green pepper2 beef bouillon cubes 1/4 cup brown sugar1 tsp. salt1 tsp. pepper 2 cups water (more or less depending on how thick you like it) 1 cup cooked brown rice cup shredded sharp cheddar cheese Directions:Brown the ground sirloin and drain. Add the remaining ingredients and bring everything to a boil except the rice. Reduce heat; cover and simmer for 30 to 40 minutes or until peppers are tender. Add cooked rice last. Sprinkle with cheddar cheese at the very end. | Stuffed Pepper Stew Soup By: Karissa Kleven
17: Creamy Tomato Basil Shrimp Pasta By: Karissa Kleven In a nutshell: This pasta is creamy, simple and refreshing. Perfect to make during the summer as it’s rather light and tomatoes & basil are most ripe & available. Goes great with a tossed side salad. The finished product is pretty impressive and light in calories. Great to make for company. Ingredients: 3 cups farfalle (bow-tie pasta), uncooked 1/4 cup KRAFT Sun Dried Tomato Vinaigrette Dressing, divided 1 lb. uncooked peeled deveined medium shrimp 1 cup fat-free reduced-sodium chicken broth 1/2 tsp. each garlic powder and black pepper 4 oz. (1/2 of 8-oz. pkg.) Neufchatel Cheese, cubed 2 cups grape tomatoes 1/2 cup Shredded Parmesan Cheese 8 fresh basil leaves, cut into strips COOK pasta as directed on package. Meanwhile, heat 2 Tbsp. dressing in large skillet on medium heat. Add shrimp; cook and stir 2 to 3 min. or until shrimp turn pink. Use slotted spoon to remove shrimp from skillet; cover to keep warm. Discard any drippings in skillet. ADD remaining dressing, broth and seasonings to skillet; cook 2 min. or until heated through. Add Neufchatel; cook and stir 2 to 3 min. or until melted. Stir in tomatoes; cook 1 min. DRAIN pasta. Add to ingredients in skillet. Stir in Parmesan and half the basil; top with shrimp and remaining basil.
19: Stuffed Shells By: Lindsay Mongoven | 1 Box of Jumbo Shells 2 Jars of Prego Ricotta Parmesan Sauce 1 15 oz container of Ricotta Cheese 1 egg Parmesan Cheese (shake cheese) Mozzarella Cheese Boil Shells and then separate and set aside Combine Ricotta cheese, egg, parmesan cheese and some shredded mozzarella Spread some of the sauce on the bottom of a 9X13 baking dish Once noodles have cooled, stuff the shells with cheese mixture and place in pan Sprinkle more cheese over all of the shells Spread sauce over entire pan Put more cheese if desired! Bake for 45 min (lightly covered until the end) or until bubbly at 350 Side dish: salad and garlic bread
21: Grape Salad By: Marissa Miller | 2 lbs green seedless grapes (washed & stemmed) 2 lbs red seedless grapes (washed & stemmed) 8 ounces sour cream 8 ounces cream cheese, softened 1/2 cup granulated sugar 1 teaspoon vanilla extract, to taste Topping Ingredients- Mix together 1 cup brown sugar, packed, to taste 1 cup crushed pecans, to taste Mix sour cream, cream cheese, white sugar and vanilla by hand until blended. Stir grapes into mixture, and pour in large serving bowl. Sprinkle toping over top of grapes to cover completely. Chill overnight.
22: Chocolate Chip Cookies By: Mom Fazer | Mix ingredients together then add chocolate chips. Drop by spoonfuls on cookie sheet. Bake at 350 degrees for about 7-8 minutes until brown on bottom but still soft on top. | i cup margarine 3/4 cup white sugar 3/4 cup brown sugar 2 eggs | 1 teaspoon vanilla 2 3/4 cup flour 1 teaspoon salt 1 teaspoon baking powder
23: Pistachio Dessert By: Mom Fazer Combine 35 crushed Ritz crackers and 1 stick melted butter. Bake at 350 degrees until golden brown. Let cool. 2 packages of pistachio instant pudding 2 pints softened vanilla ice cream 1 cup milk Mix together and put on top of cool crust. Put in refrigerator to set. Top with 8 ounces cool whip and sprinkle with heath pieces.