These are items the girls made or created during the year and brought to the meetings to share with others

Welcome to the troop recipe site!



Each girl in the troop prepared a dish for our Thanksgiving Potluck. Here are the recipes ! ((By the way .... they are typed just as the girls wrote them, spelling and all !))

Rebecca's Meatballs

1/2 pound of hamburger meat
3/4 cup of bread crumbs
2 Tbsp of Italian Seasoning
1/2 tsp salt
1 tsp pepper
dash garlic salt
1 tsp Accent
2 eggs

Mix all together and roll in 1 inch balls. place on cookie sheet and back at 350 degrees for 10 minutes.

Haley's Ceasar Salad

Romaine Lettuce chopped up
hard boiled eggs chopped up
croutons
salt and pepper (to taste)
1 clove garlic
dash of mustard
juice of one full lemon
6 Tsp veg oil
1/2 tsp Worschester sauce
grated cheese

Add salt and pepper to taste. Rub garlic into the salt and pepper - add mustard and worsteshire sauce. Mix well, squeeze lemon juice, add oil, mix well. Add the chopped up eggs. Mix well till dressing is an even consistency.

Claire's Chicken Soup

5 lbs chicken necks or backs for boiling
1 large onion
4 stalks of celery, cut into chunks
4 large carrots cut into chunks
2 cloves garlic, peeled but left whole
1 handful of fresh parsely
8 cups of cold water
1 tsp salt
1 tsp pepper

Christine's Cheese Fondue

Swissrose
french bread
brocolli
cauliflower

Blanch the cauliflower and brocolli for 3 minutes. Remove from boilng water put it in ice water. Cut bread in one inch squares and place in basket. Cook fondue over medium heat until it bubbles, stirring constantly. Serve in fondue pot and enjoy !

Kayla's Grilled Cheese Sandwiches

Heat the pan on top of stove on Medium
Butter two pieces of bread. Place on piece of bread butter side down in the hot pan. place a piece of cheese on it. place the second piece of bread on the cheese, buttered side facing you. cook for 2 minutes and then flip. cook another 2 minutes and then serve.

Ana's Pretzel Salad

1/2 cup crushed Pretzels
2 pkgs strawberry jello
2 cups boiling water
1 pkgs frozen strawberries in juice
1/2 cup melted butter
1 1/2 suger (divided)
16 oz. cream cheese (softened)
1 carton Whipped Cream

In bowl, combine crushed pretzels, melted butter and 1/2 cup sugar. Spread mixture in 9X13 cake pan. bake this mixture at 350 degree oven for 8-10 minutes bieng carefl not to over cook. when done, set aside to cool. In large bowl, blend remaining sugar and cream cheese, fold in cool whip. Spread this mixture over the pretzal layer. set aside. In your boiling water add the jello packages and stir to disolve. Add the partially thawed strawberries to the jello. Pour the mixture over the cream cheese layer. Refrigerate overnight. Cut into squares to serve. mmKaes 12-15 servings.

Stephanie's Zebra Cookies

Whipped Cream
Sack of Oreos.

Take whipped cream and cookies and stick the cookies together with the whipped cream until you get 20 Oreo's stuck together. make sure you have 2 rows of 20 Oreo's side by side. spread left over whipped cream all over the cookies rows. stick them in the Freezer over night and then enjoy. If you cut them slanted they look like Zebra stripes.

Lauren's Queso Dip and Chips

1 large pkg Velveeta
1 can Rotel w/ Cilantro
1 sm can of diced green chilies (these are not hot)
6 strip of bacon or 2 tablespoons of bacon grease

If you are going to use bacon, put the bacon in a fry pan and cook over medium heat till crispy. Remove bacon and place on paper place to drain. Once cool, crunch up and set aside.

Cut up Velveeta in chunks and place in microwave safe large bowl. put in crunched up bacon and any bacon grease from pan (make sure it's cooled enough to pour). Then place in the contents of the cans of Rotel and Chilies. Stir. put a paper towel on the top of the bowl and place in microwave and heat for 1 minute. remove and stir. place back in microwave and cook for 30 seconds and stir again. Repeat every 30 second until hot and creamy. Service with tostada chips.

Genevieve's Deviled Eggs

6 hard cooked eggs
1/2 teaspoon salt
1/4 teaspoon pepper
3 tablespoons mayonnaise.

Cut peeled eggs lenthwise into halves. Slip out all the yolks and place them in a bowl. Mash the yolks and add salt, pepper and mayonnaise. Till the egg whites with the egg misture, heaping it lightly. you can add paprika to the top if you want. Cover with plastic and refrigerate no longer than 24 hours.

Valerie's Spinach Noodles

Pasta
Forzen Spinach
Cream Cheese
3 Chicken Bouillon cubes

boil water and put in pasta. cook until 'chewy', about 11 minutes. drain water from pasta and set aside. In separate pot boil the spinach according to the directions on the package. When done, drain and set aside. in separate pot boil about 1 cup water, put in cream cheese and chicken boullion and mix together. when done pour over pasta and add spinach. mix all together and serve.