Waffle Bar

David and I are always looking for good meals to make when hosting a large amount of people. Something easy, delicious, relatively inexpensive, and nice. When we were planning to host a large gathering of family of friends to celebrate the birth and the Baby Blessing (similar to a Christening, find more about our faith at www.lds.org) of our third child, we decided to have a brunch before church. After all was said and done we concluded that it had been a huge success and that we should blog the details so that we could remember what we bought and that it was a great idea. So this post is a little different, in that it's not really a recipe for a meal (I mean, we just used pancake mix for the waffles) but rather - it's the details for a waffle bar / family gathering. 

Waffle Bar
Serving about 30-40 people.

Food Supplies:
1/2 bag Pancake Mix (abt 5 lbs) - $6/bag
2- 50 ct bags Banquet Brown-N-Serve Sausages - $5.50/bag
Maple Syrup and Raspberry Syrup (purchased at Maceys) - $6
2 gal Chocolate Milk
24 eggs - $5

Asked people to bring:
Raspberries (topping)
Strawberries (diced, topping)
Strawberries (quartered)
Grapes
Mini Chocolate Chips
Whipped Cream
Orange Juice

Other Supplies:
3 waffle irons
2 electric skillets
Paper cups, plates
Plastic Silverware


Setup/Notes:
We found that 3 waffle irons was the perfect number. We started making waffles about 20 minutes before people started arriving and that was enough to give us a good stack so that waffles were still warm but we didn't have people waiting around for a waffle. We had eggs cooking in one electric skillet and the sausages cooking in another. There were plenty of toppings, with the fruit and the chocolate chips. I am glad that I grabbed the raspberry syrup, because although it was a last minute addition I think it made the whole thing feel nicer. (But I am glad that I didn't get a whole lineup of specialty syrups.)

We thought that this went really well and we'd definitely do it again.

Middleton Tacos

Our friends the Middletons make the most amazing tacos. We begged for their recipe so we could add it to our repertoire. Toasted corn tortillas, melted cheese, tender marinated meat, and a avocado pico for the top. Mmmmm. My mouth is watering just thinking about it. When the Middletons invited us over for dinner, they didn't know that their name would forever live on in our dinner rotation - because we call this dish "Middleton Tacos." (Chicken tacos doesn't seem to do the dish justice.) 

Middleton Tacos

Source: Mike and Ali Middleton

Ingredients: 

Chicken

Marinade - equal parts, garlic powder, cumin, season salt, pepper, paprika, coriander, chili powder, and Caldo de Tomate, and lime juice + enough vegetable oil to coat/cover the chicken. 

Corn tortillas

Cheese

Lettuce

Avocado Pico - equal parts diced tomatoes, onion, avocado, and cilantro

(For three chicken breasts, I used about one teaspoon of each spice for the marinade and about 1 1/2 -2 cups of oil. I also used 2 tomatoes, 2 avocados, and one onion.) 

Directions: 

The night before, slice chicken breasts into tenders (allowing more of the meat to come into contact with the marinade). Combine marinade spices and oil.  Pour marinade over chicken in a tupperware container and thoroughly coat chicken. Let sit overnight. 

Grill chicken until cooked through. Slice into thin strips (or you could shred). 

Place corn tortillas on a griddle, toast on one side (abt. 1 minute) then flip and cover with cheese. When cheese is melted, add chicken, pico mixture, and lettuce - and serve! 

*When making this for a group of people, you can start crisping up the tortillas and melting the cheese right before serving, then place the tortillas on a cookie sheet. You can cover them with parchment paper and then add a second layer of tortillas for people to grab as they start making their tacos. But don't use wax paper or the cheese will stick. It's also good to have someone manning the griddle to keep the warm tortillas coming. 

Overnight Sandwiches

A friend posted these sandwiches on her facebook wall as a recommendation for a meal when feeding a large group of people (i.e. baptism, blessing, etc..) They were originally called Funeral Sandwiches, but I felt that was a bit morbid and because I've never had them at a funeral, I changed them to Overnight Sandwiches - because I love that you can prepare them ahead of time and just have them ready to cook. I made a few other modifications because we didn't love the soggy bread - but we loved the sauce-soaked bread when it was crispy.

Overnight Sandwiches
Source: Clever House Wife

Ingredients:
1 package (12 ct) of King's Hawaiian Rolls

12 slices ham deli meat
Swiss cheese, thinly sliced
½ cup butter, melted
3 Tbs Worcestershire sauce
2 Tbs mustard
2 Tbs brown sugar
dash of onion powder

Instructions
Cut each roll in half and place bottom halves on the bottom of a baking pan. Layer with ham slices and cheese and place the top half back on.
Mix together the butter, Worcestershire, mustard, brown sugar and onion powder. Pour sauce over sandwiches, making sure to coat each top. It's okay if you drip over the edges - but don't pour so much that the bottoms become super-soggy. Cover tightly and marinate anywhere from 4-24 hours. Overnight works best!

Preheat oven to 350°. Bake for 15 minutes uncovered, or until cheese is melted and bun tops are a bit golden and crispy.

Spaghetti Pepperoni Bake

When David and I were students at Utah State, we discovered that you could buy pepperoni at Sams Club in GIANT bags for super super cheap. Like eight pounds of pepperoni for under $10. (A regular package of pepperoni is like $3-4 for 7 oz.) We totally bought it, separated it into smaller bags, froze them, and had enough pepperoni to last us forever. We ate a lot of pizza during that time of our lives. (I'd leave rhodes rolls on the counter in the morning and then whip up some personal pizzas when we got home at night.) We also started exploring all of the other things that you could do with pepperoni. We found this recipe and it has become a much loved favorite. (I don't even know where to source it back to, because it was so long ago - but it's a simple recipe. I'm sure you can find them all over the web.) This is nice when you want something slightly nicer than spaghetti (read: having guests over but still want a simple meal) or when you have some leftover mozzarella in the fridge.

Spaghetti Pepperoni Bake

Ingredients: 

1 bottle Prego spaghetti sauce
1 (8 oz.) pkg. spaghetti, cooked al dente and drained
1 (4 oz.) pkg. pepperoni, thinly sliced
8 oz. Mozzarella cheese, shredded (about 2 c.)

Directions:
Preheat oven to 350 degrees. Combine sauce and spaghetti. Arrange half of the spaghetti in bottom of 9x13 dish. Top with half the pepperoni and sprinkle with half the cheeses. Repeat layering with remaining spaghetti, pepperoni, and cheese. I also like to add a coating of parmesan cheese to the very top. (Can be prepared ahead to this point and refrigerated.) Bake until heated through, about 25 to 30 minutes. Serve immediately. Serves 6 to 8.

*Note: this is an awesome meal for just making however much you want. I don't usually make a full 9x13 dish I usually make a 5x8 dish with leftover spaghetti, leftover sauce, and whatever extra cheese and pepperoni I have on hand. It's better with more cheese and pepperoni, but the other day I made it with 12 pieces of pepperoni and it was still delicious. So definitely a meal where you can adjust according to whatever you have on hand. 

Taco Bites

I bought a package of scoop tortilla chips for a party a while back and never ended up using them. We could have just eaten them with chips and salsa, but I was in need of a yummy dinner to feed my little family. I'd seen some things along these lines - so I just decided to go for it and make things up as I went along. Let me say - it was delicious. I would definitely make it again if I was making it for a party/appetizer. However, as a dinner it was a little time consuming and in the future I'll probably just make some loaded nachos (using the same ingredients, but just piling everything on top of some chips) instead as I think it would taste just as yummy. But, as I said - I love this idea for a party or appetizer.

Taco Bites
Source: The Peaden Kitchen

Ingredients:
1 pkg scoop shaped tortilla chips
1 can refried beans
1/2 lb hamburger, browned
1 cup salsa
1 cup cheddar cheese, shredded

Directions:
Layer scoops in bottom of a metal baking pan. Carefully layer each individual scoop with refried beans, meat, salsa, and cheese. Bake at 350 for 10-15 minutes or until cheese is melted and beans are warm. Serve immediately.

Hot Spinach Artichoke Dip

This is one of my all time favorite party appetizers. I love the taste and texture. It's delicious with toasted baguettes or tortilla chips. The only sad part is that David doesn't like it - so I only really make it to take to a party where there will be other people who enjoy it as well. However, I just learned that it freezes really well, so I may just start making a batch and then freezing it in small portions so I can eat them whenever I'm in the mood. There are a million recipes out there but this one is fairly simple and so so good. (Also, I sometimes replace the mozzarella with cheddar if I want to keep my costs low.) 

Spinach and Artichoke Dip

Source: Adapted from My Epicurean Adventures

Ingredients:
8 oz cream cheese

1/2 cup sour cream
1/2 cup mayo
1 cup grated parmesan cheese
1 cup shredded mozzarella cheese
14 oz marinated artichokes, chopped
1 box (10 oz) frozen chopped spinach, thawed and drained
* You can also saute fresh spinach and garlic instead of using frozen spinach.

Directions:
Chop artichokes and spinach. Mix all the ingredients in a bowl and transfer to baking dish. Top with parmesan cheese. Bake at 350 degrees F for 20-30 minutes, uncovered.

Cheesy Zucchini Summer Pasta

This is the perfect summer pasta. A delicious mix of healthy vegetable meets comfort food. It is light and tasty while still being very filling. David and I both really enjoyed it. 

Cheesy Zucchini Summer Pasta

Ingredients:
1 Chicken Breast
1/2 bag of bowtie noodles
1 medium zucchini
1 can petite diced tomatoes
1 cup Mozzarella Cheese
1/2 jar alfredo sauce
1/4 cup grated parmesan cheese

Directions:
Cook the pasta until "al dente". While pasta is cooking defrost, cube, and saute chicken in a little bit of oil. Season with salt, pepper, and garlic powder. (Chicken can also be boiled and shredded if desired.) Slice zucchini and cut each slice into four pieces. Add zucchini to a small bit of oil in frying pan, once zucchini is soft add tomatoes and saute. Add chicken, pasta, alfredo, and mozzarella cheese and warm through. Top with parmesan cheese and serve with a side of garlic bread.

Note: I often omit the chicken and just use the zucchini and tomato as a yummy summer (meatless) dish.

Chicken Ranch Pasta (with Bacon)

As evidenced by the many recipes with "Chicken, Bacon, Ranch" in their titles (as well as all the pasta recipes we have), you can see that we love this yummy combination of food. I wish that I could credit the person that created this recipe, however, I found it in a pin on Pinterest that didn't link back to anything. However, all of the ingredients were right in the title and then I worked through how to make it by myself. SO yummy!

(Side note: We have chicken alfredo rotini on a regular basis at our house, but I loved that this recipe makes it's own white sauce. No need to buy a bottle of alfredo sauce at the store, and the ranch seasoning makes the whole thing so delicious.)

(Side, side note: I decided to call this Chicken Ranch Pasta, with bacon instead of Chicken Bacon Ranch pasta for several reasons. First, we have a TON of recipes that start with Chicken, Bacon, Ranch and so I thought i'd mix it up. Second, this would be just as delicious without the bacon. I know, I know. You don't hear me say that often. But both David and I agree that the bacon is yummy but this recipe can definitely stand on it's own two feet.)

Chicken Ranch Pasta
Source: A pin on pinterest that didn't lead anywhere and had the ingredient list in the comment section. I made up the directions. If you know the original source, please let me know.

Ingredients:

8 ounces penne pasta

1 Tablespoon butter

1 Tbsp flour

2 cups milk

2 Tbsp dry Ranch Dressing seasoning mix

1 cup shredded cheddar cheese

2 cups cooked chopped chicken

1/3 cup cooked chopped bacon (optional)

Directions: 

Cook and chop chicken. (I usually boil a chicken breast and then chop it because it is super easy. Sometimes if I am really invested - I will defrost, cube, and saute my chicken in a frying pan with a little salt, pepper, onion salt, and garlic salt.) Cook and chop bacon. (I put my bacon on a baking sheet lined with tinfoil at 400 for 15-18 minutes. I love it!) 

Put pasta on to boil. In medium frying pan, melt butter and then add flour. Use a small whisk to remove all clumps (this is called a roux). When clumps are gone add one cup of milk, whisk out clumps, then add the second cup of milk. Continue to heat milk/roux mixture until it starts to thicken. Add Ranch Dressing seasoning mix. Drain pasta, put back into cooking pot and mix in white sauce. Add chicken, bacon, and cheese. Stir together and serve warm. 

So, so, so yummy. Fairly quick and easy. Definitely a crowd pleaser! 

Chicken Lasagna Rollups

I found this recipe on pinterest (Source: iVillage.com) and thought that they looked delicious. I think that they turned out really well and were much less intimidating than regular lasagna, but still very yummy. 

Ingredients

3 cups chopped cooked chicken

1/4 cup milk
1 cup Ricotta cheese 

1/8 teaspoon white pepper
1/4 cup crumbled feta cheese 

8 lasagna noodles, cooked and drained
1/4 cup grated Parmesan cheese 

2 cups Prego Spaghetti Sauce

Directions
In medium bowl, combine chicken, cheeses, milk, and pepper. Spread 1/2 cup mixture on each lasagna noodle; roll jelly-roll fashion. In a 13x9 dish, spread 1 cup spaghetti sauce. Arrange lasagna rolls, seam-side down in sauce in baking dish. Top with remaining spaghetti sauce. Cover. Bake at 375 for 30 minutes.

Grilled Bruschetta Chicken

This is a meal that David and I had at one of our neighbors houses way back in the day when we lived in Logan. I can't believe it's not up here. This is what I like to think of as my "Grown-up Shantel Meal". Why? Well you can read about it here. But to quote that post: "The other day, I ate the most delicious chicken I have ever had. It was cooked on a grill and covered in fresh tomatoes. I didn't scrape the tomatoes off. I ate them all. Even the ones that were left over when the chicken was gone. When did that start happening???"

I don't generally like tomatoes, in fact, I've always kind of hated them. But this meal is delicious and both David and I really enjoy it. I served it up for us again last night with a big loaf of garlic french bread and it was perfect. Just light enough to feel super healthy, but just filling enough to not need a large helping of some other side. Try it out. You will like it.

Grilled Bruschetta Chicken

Source: The Koefeds (Or you can find the recipe at Kraft.)

Ingredients:
4 small boneless skinless chicken breast halves (1 lb.)
1/4 cup Sundried Tomato Dressing, divided
1 tomato, finely chopped
1/2 cup shredded Parmesan cheese

Directions:
Place chicken in large resealable plastic bag. Add 2 Tbsp. dressing; seal bag. Turn bag over several times to evenly coat chicken with dressing. Refrigerate for about an hour. Remove chicken from bag; discard bag and dressing. Heat grill to medium heat. Cover half the grill grate with sheet of heavy-duty foil. Place chicken on uncovered side of grill; cover with lid. Grill 6 min. Meanwhile, combine remaining dressing, tomatoes, cheese. Turn chicken over; place on foil. Top with tomato mixture. Grill, covered for 8 minutes or until chicken is done (165ºF).

*Tonight, due to the fact that it is February (even if it is an unusually warm February) - we did NOT grill this. Rather. I browned each piece of chicken briefly in a skillet and then topped it and baked it at 350 for 25 minutes or so.  It turned out really well. If you don't have a grill - try this instead. **I also have grilled it on our range-top grill pan. Works perfectly.