Here are the recipes for everything I have taken to MK functions!

Chunky Vegetarian Soup ~ 11/2-3/07 Holiday Open House

Pumpkin Dump Cake ~ 10/11/07 Holiday Coffee

Zesty Ham Pinwheels ~ ???

??? ~ 8/18/07 Awards Night

Chicken Salad with Grapes and Almonds ~ Saturday mornings; Holiday Open House

Chicken Holiday Wreath ~ ???

Hawaiian Pie ~ 6/22/07 Unit Potluck at Holly's






















Chunky Vegetarian Soup (adaptation of recipe from RazzleDazzleRecipes.com)

1 head cabbage, chopped (discard core)
2 cups broccoli florets, chunked
1 can garbanzo beans, drained
1 bunch celery, chunked (discard bottom and tops)
1lb baby carrots, chunked
1 onion, chunked
1 box dried onion soup mix (2 envelopes)
46oz can V-8 Juice

Put all veggies in crockpot, top with soup mix, and pour V-8 over soup mix. Using your hands or a spoon, mix everything well. Cook on low all day and serve. It will be hot.

TIPS: I put "chunked" instead of "chopped" because I wanted recognizable yet spoon-sized vegetables. This filled up my 6-quart crockpot almost to the lid. The cabbage cooks down to make more liquid than the V-8 provides, but it is rather stew-like. If you'd like more broth, add the liquid from the garbanzo beans and an additional 12oz can of V-8. Everything turns the same shade of orange-brown, but it all becomes very tender — even broccoli stems! You could probably substitute any veggies you like, but keep in mind that the cabbage is what makes it into soup.




Pumpkin Dump Cake (recipe from Martha Hager at Asbury College cafeteria)

29oz can pumpkin
12oz can evaporated milk
3 eggs
1 cup sugar
1 tsp salt
3 tsp cinnamon (Hilary also adds a few healthy shakes of Pumpkin Pie Spice)
1 box yellow cake mix
¾ cup melted margarine
1 cup chopped pecans (optional)

Preheat oven to 350. Mix first six ingredients until well blended and pour into a greased 9x13 pan. Sprinkle dry cake mix on top, covering the mixture evenly. Cover evenly with pecan pieces, if desired (Hilary just uses one little bag of pre-chopped pecan pieces to cover half of the pan). Pour the melted margarine over the top of everything, getting as much cake mix wet as possible. Bake for 50 minutes.




Zesty Ham Rollups (recipe from Pampered Chef)

Click here for a link to the recipe. This lady has all of the Pampered Chef recipes online for easy access.

TIPS: I covered each tortilla with ham but didn't use anywhere near the ¾lb called for in the recipe. Plus, a 12oz jar of roasted red peppers only allowed for one thin strip of pepper down the center of each tortilla (the recipe calls for 1-2 whole peppers per tortilla).




Chicken Salad with Grapes and Almonds (adaptation of recipe from RoseMary Nowitzki)

large can of chicken
mayonnaise
ranch dressing
onion powder
garlic powder
original Mrs. Dash
poultry seasoning
salt
pepper
grapes
sliced almonds

This is one of those "season to taste" recipes that's really annoying to non-cooks like me...but I don't measure when I make it, so I can't help you. Basically, drain the chicken well, then mix everything together except the grapes and almonds. I use about half as much ranch as I do mayo, but how wet you like your chicken salad is a personal preference. If it's too wet, add another can of chicken and more spices to make it a double batch. I quarter the grapes and mix them in after everything else is blended (I've made this with red and green grapes at different times, but I think I prefer red). This can sit in the fridge overnight if you want, but don't add the sliced almonds until you are ready to serve (or leave the house for the potluck) — the almonds will get soggy sitting too long. This is great as a sandwich or on Ritz crackers.




Chicken Holiday Wreath (recipe from Pampered Chef)

Click here for a link to the recipe. This lady has all of the Pampered Chef recipes online for easy access.

TIP: The important thing to note is that this recipe uses TWO cans of crescent rolls.




Hawaiian Pie (recipe from Sarah Parrish)

14 oz can sweetened condensed milk
12oz container Cool Whip
3 eggs
20oz can crushed pineapple, drained
½ cup chopped walnuts
½ cup chopped maraschino cherries (a medium jar-full)
3 TB lemon juice (can add more if you like)
TWO 9" graham cracker crusts in tins (don't pitch the clear plastic inserts!)

Combine milk and Cool Whip. Gently fold in everything else. Divide mixture evenly between the pie crusts. Invert the plastic inserts over the pie crusts to make a dome lid on each and seal the edges down again. Freeze for 4 hours; remove to countertop 20 minutes before serving. Garnish with stemmed cherries and mint leaves, if desired.