So Cassie and I are cooking for the whole High School this week.  I thought I’d share our menu and shopping list.  These recipes are for 6-8 not for the large group we are serving.

SHOPPING LIST & Recipes 

PASTA ALFREDO

3 Rotisserie Chickens

3 Bags Frozen Peas And Carrots Thawed

6 Large Alfredo Sauce

1 Large Ricotta Large

4 Teaspoons Spices

4 Cups Parmesan or Mozzarella Cheese Shredded

4 Cups Heavy Cream

4 Boxes Pasta

Garlic Bread\TEXAS TOAST

Directions:

Cook Pasta in salted water

Bone Chickens

In a large bowl mix Alfred sauce, ricotta, cream and spices blend well. Fold in shredded chicken, cheese, fold in pasta and spread evenly in baking dishes. Pour into a 9x13x3 baking pan. Bake at 350 Degrees until Cheese is bubbling. About 1 Hour.

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TURKEY N DRESSING

ROASTING BAGS LARGE

TURKEY BREASTS 10 Lbs feeds 8-10

Butter

Garlic Powder

Wash turkey and pat dry. Season with butter and spices. Place in large cooking bag and cook on 300 degrees for about 3-4 hours.

CHICKEN GRAVY

Ingredients

1 Jars Gravy Mix

1 Packs Dry Gravy Mix

1/4 Cup Butter

1 Pinch Salt

4 Tablespoons All-Purpose Flour

8 Cups Chicken Broth

Sea Salt And Pepper To Taste

Directions

1. In a large pot pour gravy mixes and jars and bring to a low boil on medium heat.

2. Stir in fresh rosemary. Place flour in a lidded jar with half cup of the chicken broth…shake well to combine. Add flour mixture to pot and cook and stir for about 3 minutes.

3. Whisk in broth, 1/2 cup at a time, whisking constantly to prevent lumps.

4. Turn heat to medium high and bring the sauce to a simmer. Simmer a few minutes until sauce starts to thicken. Season with salt and pepper to taste.

5. Skim off any extra fat from the surface of the sauce.

DRESSING:

1 Cup Salted Butter

1 Box Self Rising Cornbread Mix

2 Med. White Onions, Chopped

2 Stalks Celery, Chopped

1 Bags Of Herb Dressing

1/4 Teaspoon Nutmeg

2 Teaspoons Dried Sage

1 Teaspoon Dried Thyme

1 Teaspoon Poultry Seasoning

1 Teaspoon Kosher Salt

1 Teaspoon Ground Black Pepper

1/2 Cup Chopped Fresh Flat Leaf Parsley

6 Cups Chicken Stock

Directions

Prepare corn bread as directed on package. Cool, and crumble.

Melt butter in a large skillet over medium heat. Cook onions, and celery in butter until tender, but not brown.

Place corn bread and bags herb dressing in a large bowl. Season with sage, thyme, poultry seasoning, salt, and pepper remaining herbs and spices. Mix in chopped parsley, cooked vegetables and. Stir in  chicken stock. This mixture should be a bit mushy. Transfer to a greased 9×13 inch pan.

Bake at 325 degrees F. for 1 hour until brown on top.

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GREEN BEAN CASSEROLE

Ingredients

2 Large Packages Frozen Green Bean Cuts

1 (10.75 Ounce) Cans Cream Of Mushroom Soup More to Taste

1 Pound Sharp Cheddar Cheese, Grated

1 (6 Ounce) Can French-Fried Onions

Directions

1. Preheat oven to 350 degrees F.

2. Heat a large saucepan of salted water to a boil; add green beans and cook just until slightly tender, about 5 minutes. Drain.

3. Mix green beans and cream of mushroom soup together in a bowl; spread into a 9×13-inch baking dish. Sprinkle Cheddar cheese over green been mixture and top with French-fried onions.

4. Bake in the preheated oven until cheese is melted and browned, about 30 minutes.

MASHED POTATOES

3 Bags Frozen Mash Potatoes Thawed

1 Cup Sour Cream

1 (8 Oz) Pkgs Cream Cheese Softened

1 Teaspoon Kosher Salt

1 Cup Half-And-Half

DESSERTS

Ice Cream Delight

22 Ice Cream Sandwiches Cut in Half

1 (16 Oz. Cool Whip Thawed

2 Large Pkgs of Instant Chocolate Pudding

4 Cups Heavy Cream

1 (8 Oz ) Cream Cheese

1 Jar Chocolate Sauce

2 Cups Pecan Nuts Chopped

Direction:

1. In a large bowl mix pudding, cream, cream cheese until well blended. Fold in whipped topping and blend.

2. Cut ice cream sandwiches in half. Place along bottom of a high-sided 9×13-inch serving dish. Repeat until bottom is covered.

3. Spread with half of the whipped topping. Pour chocolate sauce on top. Sprinkle with half of the nuts.

4. Repeat layers with remaining ice cream sandwiches, whipped topping, and nuts. The pan will be full. Cover and freeze. Will last for up to 2 months. Remove from freezer 20 minutes before serving. Cut into squares.

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Pineapple Dump Cake

Basic Dump Cake dessert Queen Version

Serves: 8-10

Ingredients

1 Box Butter Cake Mix

1 Can (about 20 Oz) Crushed Pineapple

1 Cup Brown Sugar

1 Cup (2 Sticks) Butter, Melted

1 Cup Chopped Pecans

Instructions

1. Preheat oven to 350 degrees, grease or spray, baking dish.

2. Empty the cans of pineapple (even the juice) in a medium bowl with brown sugar; mix well. Dump pineapple mixture into the 9×13 baking dish.

3. Distribute dry cake mix evenly over fruit in the 9×13” baking dish. Pour melted butter evenly over the dry cake mix (you can help this by using a rubber spatula to spread the melted butter).

Top with chopped nuts.

4. Bake at 350 for 30-45 minutes or until fruit begins to bubble up through the cake mix and the top is golden brown. Serve warm or chilled. Ice Cream is nice poured on top.

Cake Mix Peach Cobbler 

Ingredients

2 Cans Sliced Peaches In Syrup Or 24 Ounces Fresh Or Frozen Fruit Of Your Choice

1 Cup Brown Sugar

1 Box Butter Cake Mix

1 (12-ounce) Can Of Ginger Ale or Mellow Yellow, (A Flavor That Complements The Fruit Of Your Choice).

Instructions

Preheat oven to 350 degrees F and spray a 9×13-inch baking pan with cooking spray.

Arrange cut-up fruit on the bottom of the pan. Sprinkle Brown Sugar on Top and fold into fruit.

In a medium bowl, mix the dry cake mix with the soda of choice until batter is smooth. Spread over the fruit evenly.

Bake for about 1 hour, until cake tests done in the center. Serve while warm with ice cream or whipped cream if desired.