Crispy Buffalo Chicken Salad

Submitted by Heather Hinckley

Lettuce (your favorite kind)
Cooked chicken tenders (I like the Tyson brand)
Shredded cheese
Chopped tomato
Buffalo wing sauce
Ranch dressing

Cook your chicken strips as directed on package. Cut in to cubes. Layer the lettuce cheese chicken and tomato. Drizzle with the wing sauce and ranch.

Cook's Note:  I think the salad is best with the Hidden Valley Ranch you make from a powder mix with mayo and milk.

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Yummy Taco Salad

Submitted by Heather Hinckley

Lettuce (your favorite kind)
Nacho cheese Doritos
Taco meat ( I use up my leftovers this way)
Shredded cheese
Salsa or fresh diced up tomatoes
Ranch dressing or french

Layer: lettuce, crushed up Doritos, taco meat, cheese, salsa or tomatoes. Top with dressing.

Cook's Note: I think the salad is best with the Hidden Valley Ranch you make from a powder mix with mayo and milk.

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Bunny Bait

Submitted by Julie Twitchell

1 bag microwave popcorn
2 cups pretzel sticks
2 cups rice chex cereal
1 bag white chocolate chips
1 Cup M&Ms or Skittles

1. Spread pretzels, cereal and popcorn on a cookie seet.
2. Melt chocolate chips in microwave--stir every 15-30 seconds until smooth.
3. Pour melted chocolate over mixture and stir to coat. Then shake on your sprinkles. Do not mix after adding sprinkles or you will coat and cover your lovely sprinkles.
4. One the mix is set, add M&Ms or Skittles. Break up and put in individual bags, or in a bowl for a party.

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Resurrection Rolls

Demonstrated by Dorothy Breinholt

These are so yummy and fun to make.

Ingredients:

•  8 Rhodes rolls, crecent rolls or homemade roll dough
•  8 large marshmallows
• 1/3 cube melted butter
• 3/4 tsp.Cinnamon
• 4 TB Sugar

Directions:

1. Give each child one roll. This represents the tomb.
2. Each child takes one marshmallow which represents the body of Christ.
3. Dip the marshmallow in the butter and roll in cinnamon and sugar mixture. This represents the oils and spices the body was anointed with upon burial.
4. Roll the dough into a circle and lay the marshmallow on the dough and carefully wrap it around the marshmallow.
5. Make sure all seams are pinched together well. (Otherwise the marshmallow will "ooze" out of the seams)
6. Let dough rise until double in size if using Rhodes rolls or homemade dough.
7. Bake according  to package directions.
8. Cool.
9. Break open the tomb and the body of Christ is no longer there!!

Cook's Note: These can be made up the night before Easter. Just leave them in the fridge to rise overnight. 

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Peach Glazed Pork Tenderloin

Submitted by Jenny Hodges


3/4 Tsp. Dried thyme crushed

1/4 tsp. salt

1/4 tsp. pepper

2 tsp. cooking oil

1 3/4 pound pork tenderloin

1/3 c peach preserves or apricot preserves

2 tsp. Worcestershire sauce

1 tsp. grated ginger root or 1/4 tsp. ground ginger

1. In a small mixing bowl stir together thyme, salt, and pepper.  Rub cooking oil onto meat.  Sprinkle herb mixture evenly onto meat.  Rub in with fingers.  Cover and refrigerate for 2 to 6 hours.
2. Meanwhile, for glaze, stir together preserves, Worcestershire sauce, and ginger root.  Set aside.
3. Place tenderloin on a rack in a shallow roasting pan.  Insert a meat thermometer.  Roast in a 425* oven for 15 minutes.  Spoon some of the glaze over tenderloin.  Roast for 10 to 15 minutes more or till thermometer registers 160*.  Spoon remaining glaze over tenderloin.  Cover with foil and let stand 15 minutes before carving.  Makes 4 servings.

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