Almond Joy Cookies

1/2 c. unsalted butter {soft}

1/2 c. sugar

1/2 c. brown sugar

1 egg

1 tsp. vanilla

1/2 tsp. baking soda

1/2 tsp. salt

1 1/4 c. flour {whole wheat white}

1/4 c. ground flaxseed

1 c. old fashioned oats {or quick}

1/4 c. almond meal

1/4 c. finely ground coconut {unsweetened}

1 1/2 c. semisweet chocolate chips

Cream butter, sugars, egg, vanilla. Scrape and mix well. On stir speed, add dry ingredients. Use a cookie scoop or drop by rounded tablespoon on parchment paper or silpat.

Bake at 375 degrees for 10 minutes.

*Note: I like to sneak in all kinds of good grains in my cookies, thus the flaxseed and oats. You can use whatever you have on hand or add more almond meal and coconut to get more of an almond joy taste!

From the kitchen of Jennifer Gibbs

USS Midway Chocolate Chip Cookies Recipe {1945}

My daughter went on a field trip to the USS Midway and brought me home this chocolate chip cookie recipe. My husband made them today and they are THE best cookies we've ever made. SOO good!! They're deLISH right out of the oven or frozen . . . Enjoy.

1 lb butter, cream well {that isn't a typo . . . one pound!}

2 cups granulated sugar and 2 cups brown sugar: add both to butter and cream together

2 eggs, 2 tsp. vanilla: add both to the mixture

2 tsp. baking soda, 1.5 tsp. salt, 4 cups and 8 Tbsp flour: combine these and then add to the mixture

1 bag chocolate chips {large}: stir into batter. 

{we didn't have a whole bag so we used about 1/4 bag of milk chocolate chips and 1/4 bag of white chocolate chips. In our opinion they turned out perfect!}

Spoon onto sheet and bake in preheated oven at 375 degrees for 8-10 minutes.

From the kitchen of Lyric Poulson

A Berry Splendid Afternoon

Our Menu:

Berries on a Cloud

Raspberry Pretzel Salad

Andrea's Yummy Berry Salad

Raspberry Summer Sensation
Chocolate-Drizzled Strawberries & Cream Pie
Fruit with Fruit Dip
Spinach Strawberry Salad
Fruit Tart Cookies

Jen, Holly, Rachel & Tiffany hovering over the berry goodness!! Yum! {The berry desserts I mean, not the cute girls}

Look at this cute girl we're all lucky to know!!

 Tiffany & Rachel

 Ambyr with some of the kiddos

 Maria & Emilie

Cute!

 And more cute!

NICE!

Raspberry Summer Sensation

1 pt. (2 c.) raspberry sorbet, softened

1 c. cold milk

1 pkg. (4 serving size) Jell-O cheesecake flavor instant pudding

1 tub (8 oz) cool whip whipped topping, thawed.

1 c. raspberries.

Line 9 x 5 inch loaf pan with foil. Spoon sorbet into prepared pan and press firmly on bottom of pan to form even layer. Freeze for 10 minutes. Pour milk into large bowl. Add dry pudding mix. Beat with wire whisk until well blended. Gently stir in whipped topping; spread over sorbet layer in pan.

Freeze at least 3 hours. When ready to serve, invert pan onto serving plate and top with raspberries. Let stand 10 to 15 min. before cutting and serving in slices.

From the kitchen of Holly Wallin

Andrea's Yummy Berry Salad ;)

Lots of spinach or greens of your choice.

Raspberries

Blackberries

Blueberries

Feta cheese

Candied walnuts

Avocado
Brianna's Strawberry Dressing {store bought}

Wash greens & berries, chop avocado, mix everything together & enjoy.

From the kitchen of Andrea Clawson

Raspberry Pretzel Salad

Pretzel Crust:

2 c. crushed pretzels

3/4 c. melted margarine

3 tsp. sugar

Melt butter in pan; then spread pretzels in pan then sprinkle sugar on top of pretzels. Cook at 400 degrees for 8 minutes. Cool completely.

Cream Cheese Layer:

1 c. sugar

8 oz. cream cheese softened

8 oz. cool whip

Mix together and refrigerate for 40 minutes; then add on top of cooled pretzel crust.

Jello Layer:

6 oz. jello {raspberry or you can substitute for strawberry too}

2 c. boiling water

Mix together until dissolved.

Add 12 oz. of frozen raspberries or strawberries - whichever jello you used. {I usually cut up the strawberries because they are so big}

Chill for 20 min. then pour on top of cream cheese layer. Chill for another hour or until serving.

From the kitchen of Rachel Camp

Berries on a Cloud

Meringue:

6 egg whites

1/2 tsp. cream of tartar

1 1/2 c. sugar

Filling:

8 oz. light cream cheese, room temp

1/3 c. sugar

2 c. light blueberry yogurt

12 oz. light cool whip, room temp

Fresh or frozen berries

Whipped cream {optional}

Mix egg whites with cream of tartar, then slowly add sugar. Beat until peaks form, then spread in 9 x 13 greased baking dish. Bake at 275 for 1 hour. Turn oven off and let sit for 1 to 2 hours. Beat cream cheese with sugar until smooth, add yogurt. Fold in cool whip and put in refrigerator to chill. Top cooled meringue with cream cheese mixture and top with fresh strawberries and blueberries. If desired, top with a dollop of fresh whipped cream.

From the kitchen of Jen Gibbs

Chocolate-Drizzled Strawberries & Cream Pie

1 quart fresh strawberries (frozen isn't gonna cut it here. If you use them and then leave a comment telling us how gross this recipe is, we'll cut you. Just kidding. But seriously peeps, don't use frozen strawberries).

1 8 oz. package cream cheese at room temperature (light is fine)

1/2 tsp. vanilla extract

1/4 c. packaged light brown sugar

1 c. heavy whipping cream

1/4 c. powdered sugar

1 9" graham cracker crust (store-bought or homemade)

1-2 ounces chocolate

In a medium bowl, beat the softened cream cheese, brown sugar, and vanilla until light and fluffy. In a separate large bowl, beat the whipping cream and powdered sugar until medium peaks form. Add about 1 c. of the whipping cream mixture to the cream cheese mixture. Beat until smooth and well-combined. Add the remaining whipping cream mixture and mix until just combined. Spread in the graham cracker crust and refrigerate for a few minutes while you prepare the strawberries.

Wash the strawberries and cut off the stems. Blot dry with a paper towl and then gently press, cut side down, into the whipped cream mixture. Set aside.

If using a chocolate bar, break it into equal pieces and place in a small ziploc bag. Microwave for 1-1 1/2 minutes, stopping the microwave every 20 seconds to mash the bag. You want the chocolate to be melted but not hot at all. When the chocolate is melted, snip a corner off the bag and drizzle it over the strawberries. Refrigerate for at least three hours before serving. Serves 8.

From the kitchen of Maria Bramwell

Fruit Dip

8 oz. cream cheese softened

1 can condensed milk

8 oz container of whip cream

Mix cream cheese with mixer. Pour in condensed milk and mix with mixer. Fold in container of whip cream.

Spinach Strawberry Salad

6 c. spinach

2 c. strawberries (sliced)

1/2 c. candied toasted pecans (I cheat and do a honey/cinnamon mixture so I don't have to actually candy them)

Half bottle of raspberry vinaigrette 

1 c. crumbled feta cheese

Toss all ingredients in a large bowl. Wait until ready to eat to add dressing!

From the kitchen of Emilie Koford

Fruit Tart Cookies

Sugar cookies:

1 c. sugar

1/2 c. butter

1 egg

1 tsp vanilla

1/2 c. sour cream

3 1/4 c. flour

1 tsp soda

1/2 tsp salt

Mix sugar and butter. Add egg and vanilla. Mix in sour cream. Add flour, soda and salt. Roll out dough and cut thick. {Use any fun shape . . . round, heart, star for 4th of July!} Bake at 375 for 6-8 minutes. Cool cookies well!

Filling/Icing:

8 oz cream cheese

1 c. powdered sugar

8 oz cool whip

Mix cream cheese and powdered sugar. Then stir in cool whip.

Once cookies are cooled, spread filling on top. Top with fresh fruit {I usually use 4 or 5 kinds}: strawberries, kiwi, blueberries, raspberries, mandarin oranges, peaches, grapes and bananas {soak bananas in lemon or pineapple juice first to prevent browning}.

From the kitchen of Holly Wallin

Cafe Rio Lunch Date

There really is nothing better to do during the day while your kids are in school than getting together with a bunch of really great women who have each brought a piece of a FABULOUS Cafe Rio style lunch! Really . . . nothing better!

Our Menu:

Rio Shredded Pork

Cafe Rio Rice

Corn Salsa

black & pinto beans

Avocado Feta Salsa

lettuce

chips

tortillas

lime wedges

cheese

Creamy Tomatillo Salad Dressing

fruit

and of course some dinosaur chicken nuggets for the kids.

A few of the many adorable kiddos.

Maria, Andrea, & Emily

Rachel, Megan & Holly

Andrea is ahhmazing. Really. She planned an easter egg hunt, and balloons for the trampoline for our kids. They had a ball!

Rachel, Lyric, & Ambyr

Emily, Megan, Jennifer, & Maria enjoying the fanTAStic food!

Ambyr & Holly

All of the kids with their baskets FULL of goodies.

And our cute birthday girl, Rachel blowing out her candles. We LOVE you!! Happy Birthday!!

Avocado Feta Salsa

2 plum tomatoes, chopped

1 ripe avocado - peeled, pitted and chopped

1/4 cup finely chopped red onion

1 clove garlic, minced

1 Tbsp olive oil

1 Tbsp red or white vinegar

4 ounces crumbled feta cheese

chopped cilantro

juice of 1 lime

dash of kosher salt

In a bowl, gently stir together tomatoes, avocados, onion, and garlic. Mix in cilantro. Gently stir in olive oil, vinegar, and the juice of 1 lime. Then stir in feta and a dash of kosher salt. Cover and chill for 2 to 6 hours.

From the kitchen of Jennifer Gibbs

Rio Shredded Pork

1 cup salsa

1 cup brown sugar

1 cup Sprite or Coke {or 20oz bottle}

3 lbs pork tenderloin, pork loin, or other pork roast

Stir together salsa & brown sugar. Pour over pork in crockpot. Pour in the soda. Cook on low for 8 hours. Shred meat for serving.

From the kitchen of Andrea Clawson

Corn Salsa

frozen sweet corn {either two bags from the grocery store or the giant bag from Costco. Use about half or a little more}

*tip: Leave corn out a couple of hours before serving or store in fridge overnight.

one red pepper finely chopped

one yellow or orange pepper finely chopped

*tip: Or you can use the little variety bag from Costco. Just chop a bunch of them in different colors.

one bunch of cilantro finely chopped

one red onion finely chopped

When corn is thawed mostly, add the follwing:

squeeze 6 limes {if limes are tough put in the microwave for a few seconds, then cut and squeeze}

1/4 cup olive oil

salt & pepper to taste {I add a lot of s&p}

From the kitchen of Andrea Clawson

Cafe Rio Rice

{picture shows this recipe doubled}

2 cups rice

1 cup water/1 cup chicken broth

1/2 tsp salt

1 Tbsp sugar

1 tsp onion powder

2 tsp minced garlic

juice of 1 lime

1 Tbsp butter

{added later}

cilantro

zest of 1 lime

Put everything in rice cooker {mix well}. Let rice cook. When done, mix again and then add cilantro and a little more lime juice and the zest of 1 lime.

From the kitchen of Holly Wallin

Creamy Tomatillo Salad Dressing

1/3 cup milk

2 tomatillos

1/2 bunch cilantro

juice of 1 lime

1 packet buttermilk ranch dressing mix

1 clove garlic

1 jalepeno

1 cup mayonnaise

Blend all of the ingredients in a food processor until really smooth. Chill for at least 1 hour.

From the kitchen of Holly Wallin