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IMHC members are great chefs!  Here are some of recipes enjoyed by all at various club events.   If you have recipe you'd like to add, just send it my way!

Ranch Bacon Pasta Salad Recipe

  (contributed by Sandy White and rumored to be a big hit at the club trail ride!):
  • 1 pound corkscrew pasta (I like multi colored)
  • 1 cup frozen peas, thawed
  • 1 cup carrots, blanched, peeled and diced
  • 1/2 cup celery, finely sliced
  • 1 medium cucumber, peeled and diced
  • 1 large red pepper, diced
  • 1 red onion, diced
  • 1 cup grape tomatoes, sliced in half
  • 2 slices turkey bacon, cooked and crumbled
  • 2 oz. sliced black olives (heck... I use about a cup and I just halve them.)
  • 3/4 cup non-fat or low-fat mayonnaise
  • 1 0.4-ounce packet of dry ranch salad dressing mix
  • 1/4 cup prepared barbecue sauce (I use about 1/2 cup)
  • Cook pasta according to package directions for al dente. Drain in a colander. Transfer to a large bowl. Add in the peas, carrots, celery, cucumber, red pepper, onion, tomatoes, bacon and olives. Gently mix. In a small bowl, whisk together the mayonnaise, ranch salad dressing mix and barbecue sauce. If making ahead, store the pasta salad and the dressing in separate sealed containers in the fridge until ready to serve. Just before serving, pour the dressing over the pasta salad and toss to combine. Serve cold.

  • Makes 10 to 12 servings.
  • Per serving (based on 10): 240 calories, 8 g fat (1 g saturated fat), 35 mg cholesterol, 35 g carbohydrate, 2 g fiber, 8 g protein, 61% vitamin A, 42% vitamin C, 3% calcium, 13% iron

    Cheese Blitz (contributed by Julia Frazee):
    2 cans crescent rolls
    3/4 c. sugar
    2 - 8oz. pkgs. softened cream cheese
    1/4 c. milk
    1 stick, melted, butter or margarine (yeah, right)
    1/2 c. sugar
    1 tsp. cinnamon
    Combine 1/2 c. sugar and cinnamon and set aside.  Layer one can crescent rolls in a 9x13 pan (spray pan with Pam).  Mix cream cheese, milk, and 3/4 c. sugar with mixer.  Spread cream cheese mixture over layer of crescent rolls.  Layer second can of crescent rolls on top of cream cheese mix.  Sprinkle the cinnamon sugar mix over the top.  Pour the 1 stick of melted butter over the top.  Bake at 350 degrees for 25-30 minutes.  Note:  I will lay the crescent roll on the counter and either press with my fingers or use the rolling pin a little to flatten it out some before placing in the bottom of the pan.  If you don't, they won't fit the entire bottom of the pan.  This is very good served warm!  Enjoy!
    Lemon Delight (contributed by Julia Frazee):
    Step 1:  1/2 c. butter, 1 c. flour, 1/2 c. chopped pecans.  Mix and press into a 9x13 pan.  Bake 13-15min. at 350 degrees.
    Step 2:  1 - 8oz. pkg. softened cream cheese, 1 c. powd. sugar, 1 c. cool whip.  Beat together and spread on top of cooled crust.
    Step 3:  2 pkgs. lemon instant pudding (3.4oz size), 3 c. milk.  Beat and spread on top of cream cheese layer.  Then add remaining cool whip.  Sprinkle with chopped pecans.

    Sue's Chocolate Bars (contributed by Sue Hansen):

    1 cup butter, softened 
    1/2 cup sugar 
    1/8 teaspoon salt 
    2 cups all-purpose flour 
    1 14-oz can sweetened condensed milk (1 1/4 cups) 
    1 cup semisweet chocolate pieces (1/2 - 12 oz package) 
    1/2 cup chopped walnuts or pecans 1/2 teaspoon vanilla

    1. Preheat oven to 350*F For crust, in a large bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Beat in sugar and salt, scraping sides of bowl. Beat in the flour on low speed until combined. Press 2/3 of the crust mixture into the bottom of an ungreased 13x9x2 inch baking pan.

    2. For filling, in a medium saucepan combine sweetened condensed milk and chocolate pieces. Stir over low heat until chocolate melts and mixture is smooth. Remove from heat. Add nuts and vanilla and stir to blend. Spread hot mixture over the crust. Dab small chunks of remaining crust mixture over chocolate mixture. Bake in preheated oven about 35 minutes or until golden. Cool in pan on a wire rack. To ensure nice, even squares, cool thoroughly before you cut them so they have time to set up. Makes about 2 dozen or so. 

    To store: Cover and store in the refrigerator for up to 3 days or freeze for up to 3 months.