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Recipe Exchange

Share your favorite recipes, or discover new ones.

Bring in several copies of your favorite recipe (printed out on an 8 1/2 by 11 sheet of paper and paper clipped together) to put in the Recipe Exchange kiosk located by the Reception Desk and earn your Chow Down badge. Look at the recipes others have left, and take home a new recipe or two.

If you prefer to share your recipe online, simply add the recipe in a comment to this blog post.

Bon Appetit!

Comments

scherdts
Wed, 2012-06-13 18:47

Spicy Ranch Pretzels - Are a super easy and delicious snack for parties, picnics and everyday snacking.

1 Package of Ranch Dressing Mix
1 Cup of Vegetable Oil
1 Teaspoon Garlic Salt
1 Teaspoon Cayenne Pepper
15 oz Pretzel Sticks

In a bowl mix the oil, dressing mix, garlic salt and cayenne pepper. Divide the pretzels evenly into two 9x13 cake pans. Pour half of the oil mixture in each pan and mix thoroughly until the pretzels are evenly coated. Bake for one hour at 200ᵒ stirring every 15 minutes.

daviscrl
Thu, 2012-06-14 17:38

1-2-3 Chocolate Microwave Mug Cake

3 tablespoons unsweetened cocoa
2-3 tablespoons sugar (according to desired sweetness)
1 tablespoon flour
3 tablespoons milk
3 tablespoons vegetable oil, such as canola (melted butter works too)
3 tablespoons egg white (approx. 1 lg egg)
1/4 teaspoon vanilla
optional:
1 teaspoon chocolate chips

In a 1-1 1/2 cup microwave safe mug, blend cocoa, sugar, and flour together.Add milk, oil, egg white and vanilla. Stir vigorously for 2 minutes, (or until you've sung Happy Birthday 6 times!) making sure to get all ingredients incorporated. Sprinkle chocolate chips on top, if desired. Bake in microwave for 2 minutes. Check to make sure it is cooked on the bottom by lifting it a little with a spoon. If it is runny, cook 10 seconds more at a time until done. Do not overcook, as it will be rubbery. It puffs up and may overflow, but that is OK, it deflates somewhat as it cools.

scherdts
Mon, 2012-06-18 11:44

Tortellini Salad
2 (3 for a larger batch) packages of Bertolli refrigerated Tortellini
1 orange bell pepper
1 yellow bell pepper
1 green bell pepper
1 Med. sweet vidalia onion
1 pint of cherry or grape tomatoes
½ can of pitted black olives – sliced
Zesty Italian Dressing
Shredded Italian Cheese (optional)
The great thing about this recipe is that it can be adjusted to specific tastes. If you really like olives then maybe you want to use 2 cups instead of just one or maybe you don’t like onions then feel free to leave them out. The measurements above are a rough guess because I never make it the same way twice and it’s usually in a large batch.
First boil the tortellini according to the instructions on the package. The cheese tortellinis are a favorite in my house, but feel free to experiment with different fillings.
While the tortellini is cooking chop all of the peppers and onion into desired size. I usually leave the veggies in bigger strips about ½ inch – ¾ inch long. Slice the tomatoes in half and slice the olives if you bought them whole.
Drain the water off of the pasta when it has finished cooking and transfer to a large bowl. Add all of your chopped veggies and enough Italian dressing to generously coat (usually between 1-2 cups depending on the amount of salad you’re making). Mix well to evenly distribute the dressing and veggies.
Mix in Italian cheese just before serving or use as topping for individual servings.

havensr
Sat, 2012-06-23 23:08

HOBO CHICKEN

Put several skinless boneless chicken breasts, 2 large thinly sliced potatoes, 1 large onion sliced, Brussels sprouts, 6 each peeled and chopped carrots and parsnips in a sealed foil package and bake at 450 degrees for 2 hours. The house smells good, the chicken and veggies come out perfect and it's a treat for any palate!

Allison Kunder
Mon, 2012-06-25 13:59

Peanut Butter and Jelly Crepes

Crepes:

4 eggs, at room temperature
1 cup whole milk, at room temperature
1/2 cup flour
1 tablespoon sugar
1/8 teaspoon fine sea salt
3 tablespoons unsalted butter, cut into 12 cubes
1/3 cup creamy peanut butter, at room temperature
1/2 cup strawberry or raspberry jam
1/2 cup (2 ounces) fresh blueberries
Powdered sugar, for dusting

Directions

In a blender, combine the eggs, milk, flour, sugar, and salt. Blend until the mixture forms a smooth batter. Preheat a 10-inch nonstick crepe pan or skillet over medium low-heat. Melt 1 cube of butter in the pan. Add 1/4 cup of batter and quickly tilt the pan to form an even coating of batter on the bottom of the pan. Cook until set and slightly browned, about 1 minute. Using a heat-resistant spatula, carefully loosen the sides and gently flip the crepe over. Cook for 1 minute. Repeat with the remaining butter and batter.

Add 1 tablespoon of peanut butter to each crepe and, using the back of a spoon, spread evenly over the crepes leaving a 1/2-inch border. Spread 1 to 2 teaspoons of jam over the peanut butter. Line 5 to 6 blueberries along the center of each crepe. Fold the crepe in half over the blueberries. Fold the 2 ends inward and continue to roll into a tube shape. Repeat with remaining ingredients. Cut each crepe in half horizontally and arrange on a platter. Dust with powdered sugar and serve.

LippertL
Mon, 2012-07-02 09:03

Monkey Bread

4 cans buttermilk biscuits
1 ¾ cup sugar
1 ½ tsp cinnamon
1 ½ sticks butter

Combine cinnamon and ¾ cup sugar in Ziploc bag. Cut each biscuit into 4 equal pieces. Shake pieces in cinnamon mixture. Grease or PAM Bundt pan. Combine butter and remaining sugar in pot, bring to boil for 1 minute. Put biscuit pieces in Bundt pan, pour butter mixture over top of biscuits. Bake at 350 degrees for 45 minutes.
When done, turn pan out on plate immediately.