Mom Squad Member: Lisa Vandenburgh
1 ½ cups powdered sugar
1 cup melted butter
1 ½ tsp. vanilla extract
½ tsp. almond extract
2 ½ cups flour
1 tsp. baking powder
1 tsp. cream of tarter
Slowly combine dry ingredients into wet ingredients to form dough. Refrigerate 2 hours.
Mix 8 oz. cream cheese with 16 oz. Cool Whip and set aside in refrigerator.
Remove dough from refrigerator and press into cookie sheet. Bake at 375 degrees for 7-10 minutes. Let cool and top with Cool Whip mixture. Decorate as desired with fruit.
Mom Squad Member: Lisa Ross
Hot Ham Sandwiches
2--12count Hawaiian rolls
1 lb. deli ham
1-lb. deli baby Swiss cheese
Cut the tops off of the rolls all in one cut. You will have your top and bottom separated but still intact.
In a jelly roll pan put both bottoms of your buns (side by side) and start to layer your cheese and ham on them. Start with one layer of cheese and then 2 layers of ham then top off with another cheese layer---when done layering put the tops of the buns over your cheese and ham layer.
1 stick butter
1 Tbsp. Worcestershire sauce
1 Tbsp. yellow mustard
2 Tbsp. brown sugar
1 Tbsp. poppy seeds
Melt butter in sauce pan then add remaining ingredients and bring to a boil until it thickens (5 min).
Pour the sauce over your 2 dozen rolls and cover overnight or at least 3 hours. Set out for 20 min before baking at 350 for 20-25 min. When done cut into your 12 separate
buns and serve hot.
Mom Squad Member: Jonell Schmeltz
Pulled Pork & Potato Salad
In large 4 qt pot
1 lean pork tenderloin 3/4 - 1 1/2 1b, browned in pot on medium/high in extra virgin olive oil on all sides (approx 10 min). Add liquid of choice to cover half of the meat. I prefer chicken broth but water will work.. 1/2 large yellow onion sliced and placed in pot, 1 garlic clove crushed and placed in pot. After liquid comes to a boil turn to med/low heat and cover. Meat will cook approximately 1 1/2-2 hours. Watch the fluid level as meat will dry out if not enough liquid. Add broth if the water level is too low and turn down heat. When meat is tender and easily pulls apart with fork, drain excess fluid and add barbecue sauce of choice. I usually transfer to a crock pot to keep warm. Serve meat on dinner roll or french roll of choice.
No one wants to do it from scratch unless you have to because it is so time consuming, so except for family/friend gatherings around holidays I used a doctored up method.
Buy an amount accommodating to the number of people being served. (plain potato salad) Then add diced red onions, relish, or fresh dill, and diced boiled eggs to potato salad. Season with mustard, and or mayo/ miracle whip, salt and pepper to your liking. Mix well and serve. Garnish with a boiled egg, sliced and paprika.