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