Jessica's Reception Salad

Cook and drain 1 16 oz. bag bowtie pasta.
Combine:
1 cup Yoshiman's teriaki sauce
2/3 c. oil
2/3 c. white wine vinegar
1c. sugar
1/4 teas. pepper
1/8 teas. salt

Combine pasta and dressing. Marinate in 1 gal ziplock bag overnight.
Before serving combine in extra large salad bowl:
1 bag baby spinach
2 cans mandarin oranges, drained
1/2 c. raisans
1/2 c. craisins
1/2 c.honey roasted peanuts
1/2 c. roasted sesame seeds
Serve

Marvelous Bran Muffins

3 1/2 c. All-Bran cereal
1 c. boiling water
1/2 c.butter
1 c. white sugar
1 c. brown sugar
2 eggs
2 c. buttermilk
2 1/2 c. flour
2 1/2 teas. baking soda
2 teas. cinnamon
1/2 teas. salt
2 cups of any combination of the following ingr. blueberries, chopped walnuts or pecans, raisins, craisins, chopped dates,grated apple, coconut, drained pineapple
Preheat oven to 350 degr. Soak cereal in boiling water, stir until evenly blended. Set aside. Combine flour, soda, cinn. and salt, set aside. Cream butter and sugars. Beat in eggs one at a time. Then add buttermilk and bran mixture. Add flour mixture and "extras", combine lightly just until blended.
Spoon into muffin cups, fill almost to the top. Bake 30-35 min. or until toothpick comes out clean. Makes 2 dozen.

Joan's Best Buttermilk Pancakes

2 c. buttermilk
3 eggs
1/4 c. sugar
1/3 c. vegetable oil
2 c. flour
1/2 teas. salt
1/2 teas. baking soda
1 Tbsp. baking powder
Combine dry ingredients. Beat eggs in separate bowl, beat in buttermilk. Add dry ingr. until smooth. Cook in greased griddle.

Blueberry Scones

10 Tbsp. frozen unsalted butter
1 1/2 c. blueberries (or raspberries, blackberries)
1/2 c. whole milk
1/2 c. sour cream
2 c. flour, plus extra for the work surface
1/2 c. sugar, plus extra for sprinkling
2 teas. baking powder
1/2 teas. salt
1/4 teas. baking soda
1 teas. lemon zest (fresh is best)
*Please don't be afraid of this recipe! It is easier than is sounds!
Preheat oven to 425 degr. Place rack in middle position of oven.
Grate 8 tbsp. frozen butter into medium size bowl and return to freezer. Place blueberries into freezer until needed.  Whisk milk and sour cream together and return to fridge.
Whisk dry ingr. in large bowl. Add frozen grated butter and toss with your fingers until evenly coated. Add milk mixture to flour mixture; fold with a rubber spatula until just combined. Using the spatula, transfer the dough to a liberally floured work surface. Dust the surface with flour. With floured hand, knead dough 6-8 times until it just holds together in a ragged ball, adding flour as needed to prevent sticking.
Roll out dough into 12 in. square. Fold into 3rds like you were folding a business letter using a scrapper to release dough from surface. Lift short ends and fold into thirds to form a 4 in. square. Cover with cloth and let rest in freezer for 5 min.
Transfer dough to floured surface and roll into 12 in. square. Sprinkle blueberries onto surface and press into dough. Roll dough jelly roll  style. Lay log seam side down and with your hands, press log flat, to 4 in. wide. You will have a 4 in. by 12 in. rectangle. Cut into 4 squares. Then cut diagonally each square to make 8 triangles. (you may add an additional diagonal cut to X the square, thus 16 triangles.) Brush tops with remaining butter, (melted), sprinkle with sugar.
 Transfer to parchment cover baking sheet. Bake 18-25 min. until golden brown.

Coconut Snowballs

1 8 oz. can crushed pineapple, drained and squished dry
1 8oz. cream cheese
abt. 3 c. coconut
Combine pineapple and cream cheese. Place coconut in shallow bowl. Using a 1 in. scoop, put 1-3 scoops of cream cheese mixture into coconut. Roll balls around until evenly coated and hold their shape. Continue until all mixture is used up! Refrigerate and enjoy!

Christmas Rainbow Salad

1 6 oz. pkg. red jello
1 can crushed pineapple, drained, reserve juice
1 3 oz. pkg. yellow jello
1 8 oz. cool whip
1 8oz. cream cheese, softened
2 c. mini marshmallows
1/2 c. mayo
1 6 oz. green jello
In 13x9 pan prepare green jello. Refrigerate to set. In large saucepan, bring to boil 1 c. pineapple juice and water, dissolve yellow jello in water, add marshmallows, stir until dissolved. With mixer beat in cream cheese, then fold in whip cream and crushed pineapple. Pour on set green layer. Return to refrigerator and set. Prepare red jello and cool in pan. When cool, pour onto set yellow layer. Return to fridge and cool to set.

Sarah's Chicken Cannelloni

8 oz. pkg. manicotti shells, cooked to aldente, drain
15 oz. ricotta cheese
1 1/2 c. fresh parmesan cheese cheese, divided
1 c. grated mozz. cheese, divided
1 1/2 c. cooked, shredded, chicken breasts
2 eggs
1/2 teas. garlic salt
1/4 teas. pepper
14 oz. jar spaghetti sauce
14 oz. jar alfredo sauce
2 tbsp. parsley
2 tbsp. Italian seasoning
Preheat oven to 375 degr. Combine in bowl, ricotta cheese, 1 c. parm., chicken, 1/2 mozz. cheese, eggs, seasonings. Fill pasta shells and place in single layer in greased baking dish. Sprinkle with  half each of remaining cheese. Pour alfredo sauce crosswise over shells. Pour spaghetti sauce length wise over shells.Sprinkle with remaining cheeses. Bake 30 min. Garnish with parsley