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Meredith's Bridal Shower Cookbook

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Meredith's Bridal Shower Cookbook - Page Text Content

S: Cookin' for Two

1: This Cookbook is for Meredith at her Bridal Shower from all her loving friends and family. We wish you all the best!

3: Hot Artichoke and Spinach Dip | 1 (8 ounce) package of cream cheese 1/4 cup mayonnaise 1/4 cup Parmesan cheese grated 1/4 cup Romano cheese grated 1 clove garlic peeled and minced 1/2 teaspoon dried basil 1/4 teaspoon garlic salt 1 can artichoke hearts drained and chopped 1/2 cup (or more as you like) frozen chopped spinach thawed and drained 1/4 cup mozzarella cheese grated 1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a small baking dish. 2. In a medium bowl, mix together cream cheese, mayonnaise, Parmesan cheese, Romano cheese, garlic, basil, garlic salt, salt and pepper. Gently stir in artichoke hearts and spinach. 3. Transfer the mixture to the prepared baking dish. Top with mozzarella cheese. Bake in the preheated oven 25 minutes, until bubbly and lightly browned. Serve with naan bread, tortilla chips, carrots or anything else fun to dip! Makes 12 servings . “A happy marriage is a long conversation that always seems too short. “ ~Andre Maurois Wishing you and Brian many happy years of long conversations that seem too short. Love Ingrid

5: Exhaust the little moment. Soon it dies. And be it gash or gold It will not come again in this identical disguise. We wish you & Brian a lifetime full of love, health and happiness! Love, Aunt Liz and Christina | 1 stick of butter 1/2 tsp. garlic salt 1 jar Old English Cheese 1/2 tsp seasoned salt 1 1/2 tsp. mayonnaise 1 6 oz. can crabmeat 6 split English Muffins (store brand, not Thomas's) | Soften butter and cheese. In bowl, mix with all other ingredients. Spread on English Muffin halves. Freeze 1/2 hour, then quarter. Either cook or refreeze in gallon size baggie and cook when desired. To cook: Broil 8-12 minutes, or until golden and bubbly. | Aunt Liz and Christina | Crabbies

6: Buffalo Dip Simmer 20 oz. chunk chicken in 1 cup of franks red hot, when it starts to boil add 2 boxes of cream cheese. When melted add 1 cup of ranch dressing and stir well. Pour into serving dish and top with shredded cheese, Bake at 350 for approx. 20 minutes and it's done.!Wicked good -Krissy Leenhouts!!

7: Bacon & Cheese Quiche 6 strips of bacon, cooked, drained and crumbed/ 8 oz. grated Swiss cheese 1/2 medium onion diced 4 eggs beaten/ 2 cups of milk 1 cup of bisquick Pinch of salt and a pinch of pepper Spray a 9 inch pie plate with non stick cooking spray. Spread the bacon onion and cheese evenly in the pan. In a seperate bowl mix the eggs, milk, bisquick, salt and pepper. When everything is mixed pour into the pie plate. Cook at 400 for about 35 to 40 minutes. The knife should come out clean and the top should be lightly browned. -Jennifer Leenhouts

9: Skinny Pancakes | 1 egg 1/3 cup flour 1/2 cup milk 1 tablespoon melted butter Mix all ingredients except butter. Melt butter in pan, swirl to coat pan and pour excess into batter and mix well. pour scant amount of batter into pan, just enough to cover the bottom. Cook and brown on both sides. Sprinkle with sugar and roll up. Keep warm until serving. "We love because it is the only true adventure" - Nikki Giovanni Best of Luck Meredith!

10: Meredith and Brian, Can't tell you how happy we are for the both of you. May you begin your new life with much happiness and joy. Being married brings many ups and downs and as long as you have each other it makes it all worth it. Never go to bed angry... always kiss each other before bed... love each other like there's no tomorrow... Accept each other for what you are and not what you want each to be.. Learn to compromise.. Love a man with dish pan hands... and a woman with a tool belt... Open your hearts to new experiences and look forward to growing old... Love, Mrs. Riddle hugs and kisses xxxxoooo | Monkey Bread 3-4 cans of homestyle biscuits 1/2 cup of sugar 1 tsp. cinnamon 1/2 walnuts Cut biscuits in 1/4's. Combine sugar, cinnamon and biscuits in baggie and shake well till coated. Put half of the biscuit pieces into well-greased bundt pan and sprinkle half the nuts. Add rest of the biscuit pieces and sprinkle remaining chopped walnuts over the top. Syrup topping 1 stick of butter 1 cup of brown sugar 1/4 tsp. cinnamon Boil 2-3 minutes. Pour over biscuits and bake at 375 for 30 minutes. Let stand 10 minutes before turning onto plate.

11: Rinse the beans to remove any dirt. Combine the water, vinegar, and salt in a stainless-steel saucepan and bring them to a boil. Put the beans in two one pint sterilized canning jars (washed and boiled in water for 5 minutes) so they are all standing up and packed in as tightly as possible. Push a garlic clove into each jar and sprinkle the beans with a quarter teaspoon of cayenne pepper per jar. Divide the dill and push one half into each jar at the side Ladle the boiling liquid over the beans, to within a quarter inch of the top of each jar. Put on the sterilizing lids, screw on the rings, and process the jars in a boiling bath for 10 minutes. Lift the jars out with canning tongs and set them on a board, away from any draft. Do not touch them until they have cooled completely. Check each lid to make sure it is indented. Store the jars in a cool place for a least two weeks and as long as two years. This shows that the jar is firmly sealed. | Dilly Beans (makes two pints) 1 lb. fresh green beans, topped and tailed 1 1/2 cups of distilled white vinegar 2 1/4 tablespoons of kosher salt 1 1/2 bottled water 2 cloves of garlic, peeled and very gently mashed 1/4 teaspoon of cayenne pepper 1 bunch of fresh dill stems twisted off

13: Manhattan Clam Chowder Ingredients: 12 tablespoons of bacon (cut up into small pieces) 12 tablespoons of onion (minced) 6 cups of potatoes (diced) 3 cups of boiling water 3 cans of 48 oz tomatoes (blended until uniform) 1 cup of celery (diced) 3 cups of carrots (diced) 1 teaspoon of thyme 6 teaspoons of parsley 3 teaspoons of salt 1/2 teaspoon of pepper 10 cans of clams Directions: Sauté bacon in large stew pot until fat is rendered. Add onions and cook until yellow. Strain the liquid out of clam cans and add to pot. Add boiling water, potatoes, celery and carrots. Cook until vegetables are tender (about 10 minutes). Add tomatoes, clams, and spices. Heat gradually, then serve. Congratulations Meredith! Hope you love making clams for your lobster! All the best, Kat Schleckser

14: Chipotle Chicken Chowder (from Cooking Light Magazine, but a keeper!) Preparation Remove 1 chile and 1 teaspoon adobo sauce from can; reserve remaining chiles and sauce for another use. Finely chop chile; set chile and sauce aside separately. Heat oil in a large Dutch oven over medium heat. Add chopped chile, onion, and next 6 ingredients (through garlic); cook 7 minutes or until onion is tender, stirring frequently. Stir in broth; bring to a boil. Add chicken; cover, reduce heat to medium-low, and simmer 30 minutes or until chicken is tender. Remove chicken with a slotted spoon, and cool slightly. Shred chicken with 2 forks; cover and keep warm. Remove pan from heat; let stand 5 minutes. Place one-third of broth mixture in a blender; process until smooth. Pour pureed broth mixture into a large bowl. Repeat procedure in two more batches with remaining broth mixture. Return pureed broth mixture to pan. Stir in potatoes and hominy; bring to a simmer over medium heat. Cook, uncovered, 20 minutes or until potatoes are tender. Stir in chicken and cream; simmer 5 minutes. Remove from heat, and stir in reserved adobo sauce, tomato, cilantro, and salt. Serve with lime wedges. | Congratulations, Meredith! You've certainly found a great match in Brian (and he in you)! I wish you both all the best and many, many years of happiness, friendship, love, and excitement together! I couldn't be happier for you, and I look forward to helping you celebrate!! -Liz

15: Ingredients 1 (7-ounce) can chipotle chiles in adobo sauce 1 tablespoon extra virgin olive oil 2 cups chopped onion 1 cup chopped carrot 1/2 cup chopped celery 1 teaspoon ground cumin 1/2 teaspoon dried oregano 1/2 teaspoon dried thyme 6 garlic cloves, crushed 6 cups fat-free, less-sodium chicken broth 1 1/2 pounds skinless, boneless chicken breast 2 medium red potatoes (about 12 ounces), cut into 1/2-inch pieces 1 (15.5-ounce) can white or golden hominy, rinsed and drained 1/4 cup whipping cream 1 cup chopped seeded plum tomato 1/4 cup chopped fresh cilantro 1/2 teaspoon salt 8 lime wedges

16: Oriental Chicken Salad Tara Hathaway Dressing 1/2 cup oil 2 TB honey 2 TB sesame seeds, toasted 2 tsp finely chopped fresh ginger or tsp ground ginger 1/4 cup white wine vinegar 2 tsp oriental sesame oil 1 TB chopped fresh parsley 1/2 tsp dry mustard 2 TB soy sauce 3 cups coarsely shredded cooked chicken In a jar or shaker, combine all dressing ingredients (not chicken) and shake well. In a non-metal bowl, combine dressing and chicken, cover and refrigerate at least 1 hour Salad 1 cup shredded carrots 2 heads romaine lettuce, cut 1 cup pea pods, blanched 1/2 cup thinly sliced radishes 1/2 cup sliced scallions 1 can crunchy chow-mein noodles ** You can customize this by changing or adding cabbage, coleslaw mix, bok choy, and any other vegetables Mix all the salad ingredients together in a large bowl When ready to serve, pour dressing/chicken mixture over and mix well, then toss in crunchy noodles Note – this salad is not great for leftovers as it gets a little soggy. It's so good, there are rarely leftovers!

17: An Old Irish Blessing May love and laughter light your days, and warm your heart and home. May good and faithful friends be yours, wherever you may roam. May peace and plenty bless your world with joy that long endures. May all life's passing seasons bring the best to you and yours!

18: Katie Donovan | Baked Ravioli with Homemade Meat Sauce | 25 min | 400F | Ingredients: 1 pound ground beef (or 93% lean turkey meat) 26 oz cheese ravioli (frozen or fresh) 3 tablespoon Extra Virgin Olive Oil 14.5 oz can diced tomatoes 1 medium yellow onion, chopped 14.5 oz can tomato sauce 1 green bell pepper, chopped 1/4 cup tomato paste 2 garlic gloves, minced 2/3 cup tomato juice 1 1/2 teaspoon Italian seasoning Pinch of sugar 1/2 teaspoon ground black pepper Mozzarella cheese Salt to taste | Irish Wedding Blessing: May your hands be forever clasped in friendship And your hearts joined forever in love Your lives are very special, God has touched you in many ways. May his blessings rest upon you And fill all your coming days. Best wishes always Meredith! Love, Katie

19: Directions: Preheat oven to 400 degrees. Grease 9x13 casserole pan. Heat the EVOO in large pot over medium heat. Add the onion and bell pepper and cook, stirring occasionally, until soft (about 5 mins). Add the garlic and cook, stirring, for about 1 minute. Add ground beef and continue to cook, stirring and breaking up the chunks of meat with wooden spoon. Cook until the meat is no longer pink, about 7 mins. Sprinkle the herbs and pepper over the meat, add salt to taste, and mix well. Add the canned tomatoes with their juices, tomato sauce, paste and juice. Add sugar to taste. Simmer while you cook the pasta. While the sauce is simmering cook the ravioli until they begin to rise to the top and float. You do not need to cook them all the way through. Drain and toss with a little olive oil. Toss sauce with ravioli and pour into greased 9x13 pan. Sprinkle with mozzarella cheese. Bake 25 minutes until bubbly.

20: Ingredients: 6 oz. Tyson (or another brand**) Boneless Skinless Chicken Breasts (raw); cut lengthwise into 5 strips 1/2 cup Fiber One cereal 1/4 cup Egg Beaters, Original 1/4 tsp. Lawry's Garlic Salt pepper (to taste) Directions: Preheat oven to 375 degrees. Using a blender or food processor, grind Fiber One cereal to a breadcrumb-like consistency. Add Garlic Salt and pepper to crumbs. Place crumbs in one small dish and Egg Beaters in another. Next, coat raw chicken strips with egg substitute and then with crumb mixture. Place strips on a baking pan sprayed with nonstick spray. Spray a light mist of nonstick spray on top of strips and place in oven. Cook for 10 minutes, and then turn strips over. Add another light mist of nonstick spray and cook for an additional 8 - 10 minutes (until chicken is fully cooked and Fiber One looks crispy). Enjoy! Serves 1. | HG's Fiber-Fried Chicken Strips

21: My best friend, I can't believe we are finally at the point in our lives where we are getting married! Seems like yesterday we were switching name tags at VBS, setting up our bunks at Judson 2, or rocking Crunchy Cookies at the talent show. We've had so many good times over the years, and I am so happy you've found someone to share all the future ones with. You found your lobster! I couldn't imagine a better match for you than Brian. He treats you like the princess you are, and he loves Star Wars! You guys are just perfect together and I wish you all the best. Liebe dich, Sara })i({

22: "It is a love based on giving and receiving, as well as having andsharing. And the love that they give and have is shared and received.And through this having and giving and sharing and receiving, we toocan share and love and have...and receive." - -Joey Tribbiani Congrats Meredith! I'm so happy for you two and wish you a lifetime oflove and laughter. Love, Linds

23: Spicy Turkey Burgers | 1 1/2 lbs lean ground turkey 1 cup mild salsa, divided 1/2 cup finely chopped shallots 1/4 cup chopped fresh cilantro 4 tablespoons vegetable oil, divided 1 tablespoon chipolte-flavored hot sauce (leave out for less spicy, but still delicious, version!) 1 teaspoon ground cumin 1 teaspoon salt 1/2 teaspoon ground black pepper 4 crusty rolls, halved horizontally, toasted if desired 4 lettuce leaves Mix ground turkey, 1/2 cup salsa, shallots, cilantro, 3 tablespoons oil, hot sauce, cumin, salt, and pepper in large bowl. Shape turkey mixture into four patties. Heat 1 tablespoon oil in large non-stick skillet over medium-high heat. Add burgers; cook until brown, about 3 minutes per side. Reduce heat to low. Saute until burgers are cooked through, about 4 minutes, turning occasionally. Arrange burgers on rolls, topped with remaining salsa and lettuce. Enjoy! They go great with a marg.

24: Homemade Pasta Ingredients * 4 cups flour * 4 eggs * 1/2 teaspoon salt * 4 teaspoon olive oil Instructions * Knead all ingredients together well * Add cold water 1 tbsp at a time while kneading until dough ball is formed * Cover the dough with a cloth and let it set for 30 minutes * Cover a piece of parchment paper or wax paper with cornmeal to lay the pasta on afterwards * Open your pasta machine, set it up, and put the crank into the smooth section * Cut the dough ball into quarters * Take the first dough quarter and run it through the smoother on the widest setting * Fold the flattened section in half the long way and run it through the machine again * Turn the button to the next lower crank and run the dough through again * Repeat these steps until the pasta machine is on number 2 * Then choose which pasta setting you’d like (spaghetti or fettuccini) * Run your pasta through that setting and lay the pasta on the wax paper * Repeat all these steps until all the dough has been made into pasta * Put all the pasta on the wax paper in the freezer and let freeze for at least 30 minutes * The pasta only needs to boil for about 2-3 minutes. *ALTERNATIVE* If you want to make raviolis instead, don’t run the flattened dough through the spaghetti or fettucini wheel. Instead, after it’s flattened * Lay out the flattened pasta and cut into squares. * Dollop ricotta filling onto one half of the square * Wet the edges with your finger * Fold over the other half of the dough * Press out all the air and seal the ravioli * Freeze for 30 minutes and then boil. Ricotta Filling * 2 lb Ricotta * 2 Eggs * 8 oz Shredded Mozzarella cheese * Salt & pepper to taste * Parsley flakes

25: Maid Meredith! My first memory of you was during youth soccer. We were both playing for Jim Leary, but you were on the older team and I was on the younger team. He had to combine practices one week and made us all do suicides. The only person that beat me was you! I guess it was in the cards that we were supposed to be trackies. I'm so glad we both did because you've been one of my best friends because of it! 12 whole years of races and workouts, me asking if I should or shouldn't be nervous, stud muffins and black stallions, Wong Fook funeral homes and that XXX rated dvd store in Penn, fluffy the cat and Sweeney the cow pillow, Mike Mahone cups and dance with the Fergies. We've had so many great times, amazing races and memories. I'm so glad our friendship has grown stronger since college. Looking forward to what the rest of our lives have in store!! <3 <3 <3

26: Orzo with Grilled Shrimp, Summer Vegetables and Pesto Vinaigrette * 8 ounces orzo (about 1 1/3 cups) * 6 1/2 tablespoons extra-virgin olive oil, divided * 4 tablespoons red wine vinegar, divided * 2 medium zucchini or summer squash (about 9 ounces total), cut lengthwise into 1/4-inch-thick slices * 1 red or yellow bell pepper, quartered * 3 tablespoons purchased pesto * 2 tablespoons fresh lime juice * 1 pound uncooked large shrimp, peeled, deveined * 2 heirloom tomatoes (8 to 10 ounces total), cored, cut into 1/2-inch cubes (about 2 cups) * 1/2 cup thinly sliced fresh basil leaves plus sprigs for garnish * 1 8-ounce ball fresh mozzarella cheese, cut into 1/2-inch cubes Cook orzo in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain. Rinse with cold water; drain well. Transfer to large bowl and toss with 1 tablespoon oil. Prepare barbecue (medium-high heat). Whisk 2 tablespoons oil and 2 tablespoons vinegar in small bowl. Brush zucchini and bell pepper with oil mixture, then sprinkle with salt and pepper. Whisk pesto, lime juice, remaining 3 1/2 tablespoons oil, and remaining 2 tablespoons vinegar in small bowl for pesto vinaigrette. Place shrimp in medium bowl. Add 2 tablespoons pesto vinaigrette; toss to coat. Grill zucchini and bell pepper until crisp/tender, about 3 minutes per side for zucchini and 4 minutes per side for bell pepper. Transfer to work surface. Sprinkle shrimp with salt and pepper; grill until charred and cooked through, 2 to 3 minutes per side. Place shrimp in bowl with orzo. Chop zucchini and bell pepper; add to bowl with orzo. Add remaining vinaigrette, tomatoes, sliced basil, and mozzarella; toss to combine. Season to taste with salt and pepper. DO AHEAD: Can be made 2 hours ahead. Cover; chill. Garnish with basil sprigs and serve cold or at room temperature.

27: Flashback photo: Our paths crossed before we even met! | Great moments in TV wedding history | How I Met Your Mother Lily: Does it make you kinda sad that we don't share the same last name? Marshall: You know- in a totally evolved, 21st century kinda way, yeah, a little. Lily: You know what we should do? We should come up with a whole new last name. Marshall: Oh, that's easy- Lily and Marshall Skywalker. Lily: Lily and Marshall Hasselhoff. Marshall: I got it! You ready? You ready? Lily and Marshall Awesome. Have you met the Awesomes? Marshall, Lily, their son Totally, and their daughter Freakin'? Lily: I love you, Mr. Awesome. Marshall: I love you, Mrs. Awesome. | The Office Michael: This is where I fell in love with you. And this is where I ask you to marry me. Holly Flax, marrying me will you be? Holly: Your wife become, will be I. | Now, it's your turn!! I couldn't be happier for you both. Seeing you together truly brings a smile to my face. I can't wait to see you tie the knot in May! Love, Rachel

28: Sweet Potato Pizza I know Brian does his own dough but here is the recipe I use to make my pizza fantastical! Dough courtesy of Tyler Florence 1 package active dry yeast 1 tsp sugar 1c warm water 1tbsp salt EVOO 3c flour (plus more for dusting) In the bowl of a standing electric mixer fitted with a dough hook, combine the yeast, sugar, and warm water; stir gently to dissolve. Let the mixture stand until the yeast comes alive and starts to foam, about 5 to 10 minutes. Turn the mixer on low and add the salt and 2 tablespoons of olive oil. Add the flour, a little at a time, mixing at the lowest speed until all the flour has been incorporated. When the dough starts to come together, increase the speed to medium; stop the machine periodically to scrape the dough off the hook. Get a feel for the dough by squeezing a small amount together: if it's crumbly, add more water; if it's sticky, add more flour - 1 tablespoon at a time. Mix until the dough gathers into a ball, this should take about 5 minutes. Turn the dough out onto a lightly floured surface and fold it over itself a few times; kneading until it's smooth and elastic. Form the dough into a round and place in a lightly oiled bowl, turn it over to coat. Cover with plastic wrap or a damp towel and let it rise in a warm spot (i.e. over a gas pilot light) until doubled in size, about 1 hour. This is a good time to stick a pizza stone in the oven and preheat them to 500 degrees F. Once the dough is domed and spongy, turn it out onto a lightly floured counter. Roll and stretch the dough into a cylinder and divide into 3 equal pieces. Cover and let rest for 10 minutes so it will be easier to roll out. Roll or pat out a piece of dough into a 12 inch circle, about 1/8-inch thick.

29: Adding the Sweet Pot! 1 medium sweet potatoes - sliced THIN! easiest is on a mandaline slicer 5 oz. Mascarpone cheese, softened (you can also use 5 oz. cream cheese mixed w/ 2 Tbs. sour cream) 1/2 tsp. garlic salt 1 tbsp. chopped fresh rosemary (dried works too) 1 tbsp. chopped fresh thyme (dried works too) 1/2 tsp. salt Balsamic Vinegar Spread Pizza dough with marscapone. Layer the sweet potatoes and sprinkle with garlic salt, rosemary, thyme, and salt Cook pizza ala Brian style... oven blasting! for 6-8 mins. After you remove from the oven, drizzle with Balsamic Vinegar and let sit for a couple minutes before diving in!

30: Ode to Meredith There once was a girl who went to Yale, She never ever did fail. She was smart as a whip, And very hip, But that’s not all to this tale. She grew up gentle but strong, She never did anything wrong. She ran very fast, Never coming in last, We knew she’d do well all along. She soon will be a bride, And down the aisle she’ll glide. She’ll be beautiful we know, With that wonderful glow, With Brian right by her side. | Best of luck to you and Brian. May you have a long and very happy marriage! Love, Lorraine, Joe, Erica and Meghan

31: Chicken with Blueberry-Ginger Chutney A Sawicki Favorite (served at Camp Cotuit in 2009) The chutney can be served warm, chilled, or at room temperature. Make it first, and chill while the chicken marinates, or prepare the chutney when the chicken is almost done marinating. Compared to fresh, frozen blueberries take about five minutes longer to cook and thicken because they release additional water. Yield: 6 servings (serving size: 1 chicken breast half and about 1/4 cup chutney) Chutney: Chicken: 2 cups fresh or frozen blueberries 1 1/2 tablespoons olive oil 1/3 cup packed brown sugar 3/4 teaspoon dried basil 1/3 cup finely chopped onion 3/4 teaspoon dried oregano 1/4 cup golden raisins 6 (6-ounce) skinless, boneless chicken breast halves 3 tablespoons cider vinegar 3 garlic cloves, minced 1 1/2 teaspoons grated peeled fresh ginger 3/4 teaspoon salt 1/4 teaspoon salt 1/4 teaspoon freshly ground black pepper 1/4 teaspoon ground cinnamon 1/8 teaspoon crushed red pepper Dash of ground cloves 1 garlic clove, minced To prepare chutney, combine first 11 ingredients in a medium saucepan; bring to a boil. Reduce heat to medium-low, and simmer 25 minutes or until thickened, stirring occasionally. To prepare chicken, combine oil, basil, oregano, chicken, and 3 minced garlic cloves in a large heavy-duty zip-top bag; seal. Marinate in refrigerator for 2 hours or longer turning occasionally. Remove chicken from bag. Sprinkle 3/4 teaspoon salt and black pepper evenly over chicken. Grill on outdoor grill or on a large grill pan over medium-high heat. Cook the chicken 5 minutes on each side or until done. Serve with chutney.

32: Braised Coconut Spinach & Chickpeas with Lemon serves 4 as a main dish or 6 as a side 2 teaspoons oil 1 small yellow onion 4 large cloves garlic, peeled and minced 1 tablespoon grated ginger, from a 3-inch piece 1/2 cup sun-dried tomatoes, chopped 1 large lemon, zested and juiced (about 2 tablespoons juice) 1 dried hot red pepper or dash of red pepper flakes (optional) 15-ounce can chickpeas, drained 1 pound baby spinach 14-ounce can coconut milk 1 teaspoon salt, or to taste 1 teaspoon ground ginger To serve: Whole roasted sweet potatoes (about 1 hour at 400) Cilantro leaves, to garnish Toasted unsweetened coconut, to garnish Heat the oil in a large, deep Dutch oven or heavy pot over medium-high heat. Add the onion and cook for about 5 minutes, or until the onion is beginning to brown. Add the garlic, ginger, sun-dried tomatoes, lemon zest and red pepper, if using. Cook for 3 minutes, stirring frequently. Add the chickpeas and cook over high heat for a few minutes or until the chickpeas are beginning to turn golden and they are coated with the onion and garlic mixture. Toss in the spinach, one handful at a time. This will take about 5 minutes; stir in a handful or two and wait for it to wilt down and make room in the pot before adding the next handful. When all the spinach has been stirred in, pour in the coconut milk and stir in the salt, ground ginger, and lemon juice. Bring to a simmer then turn down the heat and cook for 10 minutes or until the chickpeas are warm through. Taste and add more salt and lemon juice, if necessary. Serve hot over roasted sweet potatoes, with cilantro leaves and toasted unsweetened coconut to garnish. Serving note: This is thick enough to eat on its own with a fork; it's not terribly soupy. But it's saucy enough to eat over pasta, rice, brown rice, quinoa, or another grain.

33: Meredith, I've had so much fun getting to know you and spending time with you over the years. You are one of the most generous, kind, and amazing people I know. I can't wait to celebrate this next chapter of your life! Love, Jessie

34: 1 (15 oz) can whole kernel corn, drained 1 (15 oz) can cream style corn 1 (8 oz) package corn muffin mix 1 cup sour cream 1 stick butter, melted 1-1 cups shredded cheddar | Mix all together except cheese; pour into greased 10x10 casserole. Bake 45 min. Top with cheddar. Return to oven for 10 min. Let stand 10 min, serve warm. | Barbara Wagner | Corn Casserole | 350 F 50 min 6

35: Dear Meredith, It has been a pleasure watching you grow over the years from a little girl into a wonderful young woman. I can still see you playing the piano at church talent shows and as a part of the junior choir and Christmas pageants. I also enjoyed watching you play soccer and run track as well spending time with you at Camp Cotuit each year. I wish you and Brian many happy years together. Love, Barbara

37: The Turkey Be sure to remove the neck and giblets from the inside of the turkey. 1.Preheat the oven to 475F. 2.Gently separate the skin from the breast, but don't remove it. You just want to be able to get your hand between the skin and breast meat. Your goal is to rub melted butter on the turkey between and breast skin and meat. 3.This part is optional. Put some rosemary and thyme (fresh or dried) between the breast skin and meat. Just a little bit. 4.Lightly salt and pepper all the skin on the outside. This will help make the skin crisp. 5.Place the turkey in a roasting pan and place in the preheated oven for 20 minutes. 6.Reduce heat to 275F. Add a foil tent over the turkey. 7.Cook the turkey for additional 20 minutes for each pound. No basting necessary. 8.Use a meat thermometer. Interior breast meat should be at 170 degrees. 9.Remove the turkey from the oven and allow it to rest for 20 minutes before carving it.

38: Congratulations Meredith! We wish you guys all the best! Love Becky, Carrie. Chelsey

39: Cocoa Rice Krispies Football Treats | INGREDIENTS: 3 tablespoons butter or margarine 1 package (10 oz., about 40) regular marshmallows or 4 cups miniature marshmallows 1/2 cup peanut butter 6 cups chocolate flavored crisped rice cereal (such as Cocoa Rice Krispies®) Canned frosting or decorating gel DIRECTIONS: 1.In large saucepan melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat. Stir in peanut butter until melted. 2.Add cereal. Stir until well coated. 3.Cool slightly. Using buttered hands shape mixture into sixteen 3-inch footballs. Decorate with frosting. Best if served the same day. MICROWAVE DIRECTIONS: 1.In microwave-safe bowl heat butter and marshmallows on HIGH for 3 minutes, stirring after 2 minutes. Stir until smooth. 2.Add peanut butter, stirring until melted. 3.Follow steps 2 and 3 above. Microwave cooking times may vary.

41: Buckeyes | Ingredients 1 1/2 cups creamy peanut butter 1/2 cup butter, softened 1 teaspoon vanilla extract 1/2 teaspoon salt 3 cups powdered sugar (or as needed) 1 (12 ounce) package semi-sweet chocolate chips 2 tablespoons Crisco All-Vegetable Shortening Directions 1) Combine peanut butter, butter, vanilla and salt in a large bowl. Beat with an electric mixer on low until blended. Add 2 cups powdered sugar, beating until blended. Beat in additional powdered sugar until mixture, when shaped into a ball, will stay on a toothpick. Shape into 1-inch balls. Refrigerate. 2) Place chocolate chips and shortening in microwave-safe bowl. Microwave on medium for 30 seconds. Stir. Repeat until mixture is smooth. Reheat as needed while coating peanut butter balls. 3) Insert toothpick in peanut butter ball. Dip 3/4 of ball into chocolate, leaving top uncovered to resemble a buckeye. Remove excess. Place on wax paper-lined tray. Remove toothpick. Smooth over holes with finger. Refrigerate until firm. Congratulations to 2 of the best people I know, who couldn’t be more perfect for one another. I wish you all the love and happiness in the world! Love Nicole DiVitto

42: S'more 'Bubbles' Squares | 1/2 cup butter, room temperature 1/4 cup brown sugar 1/2 cup sugar 1 large egg 1 tsp vanilla extract 1 1/3 cups all purpose flour 3/4 cup graham cracker crumbs 1 tsp baking powder 1/4 tsp salt 2 king-sized milk chocolate bars (e.g. Hershey's) 1 1/2 cups marshmallow creme/fluff (not melted marshmallows) 1. Preheat oven to 350F. Grease an 8-inch square baking pan. 2. In a large bowl, cream together butter and sugar until light. Beat in egg and vanilla. In a small bowl, whisk together flour, graham cracker crumbs, baking powder and salt. Add to butter mixture and mix at a low speed until combined. 3. Divide dough in half and press half of dough into an even layer on the bottom of the prepared pan. Place chocolate bars over dough. 2 king-sized Hershey's bars should fit perfectly side by side, but break the chocolate (if necessary) to get it to fit in a single layer no more than 1/4 inch thick. Spread chocolate with marshmallow creme or fluff. Place remaining dough in a single layer on top of the fluff (most easily achieved by flattening the dough into small shingles and laying them together). 4. Bake 30-35 minutes, until lightly browned. Cool completely before cutting into bars.

43: Hey Awesome Meredith! I am so excited for you and Brian and I wish you both the happiest of lives together. You both are such genuine and lovely people, and I am so glad you found one another! Thank you for your friendship, and for your willingness to rock out to Deer Tick with me! All the best! Love ya, Maggie

45: "There is no love sincerer than the love of food." ~George Bernard Shaw | Ingredients 1 pouch (1 lb 1.5 oz) Betty Crocker® chocolate chip cookie mix 1/2 cup butter or margarine, softened 1 egg 1 cup butterscotch chips (sometimes I switch this out and crush up peanut butter cups!) 1 cup milk chocolate chips or semisweet chocolate chips 1 cup flaked coconut 1 can (14 oz) sweetened condensed milk (not evaporated) Directions Heat oven to 350F. Spray bottom of 13x9-inch pan with cooking spray. In large bowl, stir cookie mix, butter and egg until soft dough forms. Press dough in bottom of pan using floured fingers. Bake 15 minutes. Sprinkle with butterscotch chips (or crushed peanut butter cups), chocolate chips, and coconut. Drizzle evenly with condensed milk. Bake 30 to 35 minutes or until light golden brown. Cool completely, about 2 hours. For bars, cut into 9 rows by 4 rows. - Katie

46: Grammy Jan’s Toll House Marble Squares Ingredients 1 cup plus 2 TBs sifted flour 1/2 tsp vanilla 1/2 tsp baking soda 1/4 tsp water 1/2 tsp salt 1 egg 1/2 cup soft butter 1/2 cup chopped nuts (opt) 6 TBS granulated sugar 6 oz Nestles Chocolate Chips 6 TBS brown sugar Preheat oven to 375 degress. Sift together flour, baking soda, and salt. Blend butter, sugar, vanilla and water. Beat in egg. Mix in flour mixture. Stir in nuts. Spread greased 13” x 9” x 2” pan. Sprinkle on chocolate chips. Place in oven 1-2 mins. Run knife through to marbleize. Continue to bake 12-14 mins.

48: Broccoli Madness Salad 1 bunch broccoli (cut in bite size pieces) 1/2 cup cashews or almonds 1/2 cup cooked and crumbled bacon 1/3 cup raisins 1/4 cup red onion finely chopped Mix above together | Blessing for a Marriage By James Dillet Freeman May your marriage bring you all the exquisite excitements a marriage should bring, and may life grant you also patience, tolerance and understanding. May you always need one another – not so much to fill your emptiness as to help you to know your fullness. A mountain needs a valley to be complete; the valley does not make the mountain less, but more; and the valley is more a valley because it has a mountain towering over it. So let it be with you and you. May you need one another, but not out of weakness. May you want one another, but not out of lack. May you entice one another, but not compel one another. May you embrace one another, but not encircle one another. May you succeed in all important ways with one another, and not fail in the little graces. May you look for things to praise, often say, "I love you!" and take no notice of small faults. | Dressing (Chill this): 1 cup mayo 1/3 cup sugar 2 T apple cider 10 minutes before serving, toss with dressing

49: Mini Kisses Treasure Cookies 1 1/2 c graham cracker crumbs 1/2 cup all-purpose flour 2 t baking powder 1 can (14 oz) sweetened condensed milk 1/2 c (1 stick) butter, softened 1 1/3 c sweetened coconut flakes 1 3/4 c (10 oz) Hershey mini kisses 1 cup chopped walnuts Heat oven to 375 degrees. Stir together graham crackers crumbs, flour and baking powder; set aside, Beat sweetened condensed milk and butter until smooth; add reserved crumb mixture, mixing well. Stir in coconut, mini kisses and walnuts. Drop by rounded tablespoons onto ungreased cookie sheet. Bake 8 or 10 minutes or until lightly browned. Cool 1 minute; remove from cookie sheet to wire rack. Cool completely. Makes 3 dozen cookies. | Slow Cooker Baked Potato Soup Makes: 8 Servings Slow Cook: 3 hrs on high or 6 hrs on low 3 1/2 lbs potatoes, peeled and but into 3/4” piece 1 small sweet red pepper, seeded and chopped 1 pkg (10 oz) frozen chopped broccoli 4 cups low sodium chicken broth 1/3 cup half and half 1/3 c reduced fat sour cream. Plus additional garnish 1 T cornstarch 11/4 t salt 1/2 t black pepper 4 scallions trimmed and thinly sliced 4 slices bacon. Cooked and crumbled Shredded cheddar cheese (optional) 1.Combine potatoes, red peppers and broccoli in slow cooker bowl. Pour broth over top; cover and cook 3 hours on high or 6 hours on low or until potatoes are tender, 2.In a small bowl, stir together half and half, 1/3 cup sour cream, cornstarch, salt and pepper. Remove cover and mash potatoes slightly. Stir in half and half mixture and scallions. Spoon soup into bowls. 3.Divide bacon among bowls and dollop each with sour cream. Sprinkle with cheddar cheese if desired.

50: Lime Chiffon Pie Mix 1 envelope unflavored gelatin, 3/4 cups sugar and 1/4 teaspoon salt in saucepan. Add 1 cup water and 1/3 cup lime juice. Blend in 2 slightly beaten egg yolks. Cook and stir over medium heat to dissolve gelatin. Add 1 1/2 teaspoon grated lime rind. Chill until thickened. Beat 2 egg whites foamy; beat in 1/4 cup sugar until stuff peaks form. Blend in gelatin mixture, 1 cup whipped topping and 3 drops green food coloring. Chill. Spoon into cooled p" graham cracker crumb crust; chill 4 hours. | Meredith, Lots of love and happiness always! All my love, Gram | A friendly hello to brighten your day. Remember you're cared for in a very special way.

51: Ingredients 2 Chicken Breasts, cook & debone. (I use boneless) 20-25 mins 10 oz pkg chopped broccoli (cook) Can of Cream of Chicken Soup 1/3 cup mayo 1/8 tsp of curry powder 1 tsp. lemon juice | Layer pan with broccoli. Add chicken on top. Mix soup, curry, mayo, lemon juice, tog. Pour on top. Add grated sharp cheese on top. Take 2 pcs. White bread, cut like croutons, brush with melted butter. Sprinkle on top. Bake at 350 degrees for 30 minutes covered. Remove foil and cook for 10 more minutes. Serve over egg noodles. | Andrea Bernard | Chicken Divan | 9x9 pan | 350 F | 40 min

52: 3 Quarts Water 6 Tea Bags 2 - 2 1/2 Cups Sugar 2 1/2 Cups OJ 2/12 Cups Pineapple Juice 1/2 C lemon juice *16 Whole Cloves Dash Allspice 1 1/2 Stick Cinnamon 1 tsp. Cinnamon In large pot, brew tea in 1 quart water 5 minutes. in a small pot, Boil 1 quart water and add sugar to dissolve. Add to the large pot along with 1 more quart of water. Add remaining juices and spices. Simmer over low heat....the longer it simmers the better. * The cloves can be put into half an orange as a garnish or into a small sachet of cheesecloth if desired. -Love, Aunt Liz and Christina | Russian Tea

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Sara Riddle
  • By: Sara R.
  • Joined: over 5 years ago
  • Published Mixbooks: 4
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About This Mixbook

  • Title: Meredith's Bridal Shower Cookbook
  • Tags: None
  • Published: over 4 years ago

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