| Appetizer
(1 appetizer = 20-30 small servings)
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1.
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Scott Bailey |
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Spiral meat/cheese wraps |
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2.
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Kaila Pfister |
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baked brie with jam |
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3.
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Azriel Sellers |
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Bruschetta |
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4.
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Travis Simpson |
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Bacon-wrapped dates |
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| Main Dish
(1 main dish = a 9x13 pan or 12 pieces (e.g. chicken))
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1.
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Michael Funke |
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chicken cherry adobo |
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2.
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matt nedom |
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crock pot chili con carne |
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3.
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JM Partesotti |
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Pasta w/mushroom and sun-dried tomato sauce |
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| Side Dish
(1 side dish = approx. 5 cups)
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1.
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Matt & Agnes Hage |
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Roasted Carrots With Honey And Garlic Yogurt Sauce |
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2.
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Jonathon Dean |
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Chips and dip |
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3.
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Nathan Coronado |
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Mac n cheese and green bean casserole |
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| Bread
(1 bread = 1 loaf or 12 rolls)
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1.
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Allison Medland |
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Loaf of bread x2 |
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2.
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Christina Bonsell |
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Naan |
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| Dessert
(2 dozen cookies or 1 cake/pie or 1 half gallon ice cream)
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1.
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Ragen Davey |
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Gluten Free Pumpkin Chocolate Chip Bread |
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2.
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Toby+Andreas Ovod-Everett |
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Brownies |
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3.
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denise saigh |
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rhubarb crisp |
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4.
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Cory Hinds |
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Apple crisp |
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5.
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Sierra Meggitt |
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Gluten Free Pumpkin Snickerdoodlges |
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| Beverage
(2 gallons or 3 two-liters)
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1.
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Muhammad Khan |
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2 cases of lacroix Sparkling Water |
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2.
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Noah Saari |
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2 cases soleil sparkling water |
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| Cups, Plates, Napkins
(Support 50 people)
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1.
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Karen Dechman |
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Plates & Napkins |
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| Utensils
(Support 50 people)
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1.
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Karen Dechman |
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Forks, knives, spoons..no serving utensils |
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