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Alisha's Cookbook

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Alisha's Cookbook - Page Text Content

S: The Cookbook

BC: With Love, From your Family and Friends

FC: The Cookbook

1: Recipe For A Happy Marriage 4 cups of Love 2 cups of Loyalty Dash of Faith 3 cups of Kindness 4 cups of Understanding 1 cup of Friendship 5 spoonfuls of Hope 1 barrel of Laughter Pinch of Forgiveness (no substitutions) Dash of Thoughtfulness (not optional) Take love and loyalty and mix thoroughly with faith. Blend in kindness and understanding, add friendship and hope. Sprinkle abundantly with laughter. Garnish with forgiveness and thoughtfulness. Bake with sunshine. Serve daily with generous helpings.

2: Mom's Chuck Roast with Herbs 2 pound Chuck Roast flour tsp salt tsp pepper Vegetable cooking spray 1 tsp. fresh oregano, chopped tsp. fresh marjoram chopped 1 bay leaf 1 Tblsp tomato paste 2 cups water, or beef broth 2 carrots, sliced in pieced 2 medium potatoes, quartered 1 medium onion, quartered Season meat with salt and pepper then dredge in flour. Brown all sides in large skillet sprayed with vegetable cooking spray. Add remaining ingredients except vegetables and simmer covered for about 1 hours. Add vegetables and continue cooking covered for about hour or until vegetables and meat is tender. Use liquid as sauce.

3: Pumpkin Cranberry Bread 2 cups all purpose flour 1 tblsp pumpkin pie spice 1 tsp baking soda tsp salt 2 eggs 2 cups granulated sugar cup vegetable oil 1 cup solid packed pumpkin 1 cup cranberries, chopped In a large bowl, combine flour, pumpkin pie spice, baking soda and salt. In small mixing bowl, beat eggs; beat in sugar, oil and pumpkin. Pour pumpkin mixture into dry ingredients; stir just until moistened. Stir in cranberries. Spoon batter into 2 greased and floured 8 x 4-inch loaf pans. Bake in preheated 350 degrees oven for 60 minutes or until wooden pick comes out clean. Cool for 5 to 10 minutes; remove from pans. (Makes 2 loaves.)

4: BROCCOLI SALAD 8 slices bacon 2 heads fresh broccoli, chopped 1 cups shredded sharp cheddar cheese large red onion, chopped cup red wine vinegar 1/8 cup white sugar 2 teaspoons ground black pepper 1 teaspoon salt 2/3 cup mayonnaise 1 teaspoon fresh lemon juice Cook bacon crisp, drain and crumble Combine broccoli, cheese, bacon and onion in large bowl Wisk other ingredients together in a small bowl and combine the salad. Cover and refrigerate until ready to serve. This is one of the recipes you can change a much as you like. I leave the broccoli and the onion in larger pieces. You can use any salad dressing. It is good with cashews or sunflower seeds, raisins or dried cranberries. Have fun with it. This is the one I made for dinners with your Mom in 2012. With all my love, Grandma

5: Each time you turn the pages looking for something new to cook, fondly remember each person who makes possible this book. Now you can buy the sweet and salty popcorn she used to make for our Bingo parties.

6: "Grandma's Macaroni Salad" 1 lb elbow macaroni 1/2 cup chopped celery 1/2 cup chopped green bell pepper 1 tablespoon red diced pimentos 1 jar of Best Foods light Mayonnaise Cook the macaroni, drain and rinse with cool water. Add in all ingredients... mayonnaise to taste Also add salt to taste and enjoy

7: KRAFT Macaroni & Cheese 6 cups of water 4 Tbsp. butter 1/4 cup of milk 1 Blue Box of Kraft Mac n' Cheese Cooking instructions: 1. -Boil water -Stir in Macaroni-Cook 7-8 min or until done2. Drain3. Add butter, milk, and cheese ..Mix well and Enjoy

8: Green Envy Chicken salad 1 package chicken breast diced 3-4 celery stalks and leaves diced fine Salt and pepper to taste 4 stalks of green onions chopped 1 lemon zest and juiced 3 tbsp minced parsley 1/2 c sliced green grapes 1 tbsp ground mustard 1 c low fat mayonnaise 1.Cook chicken how you prefer 2.Let the chicken cool before mixing all together 3.Or using leftover chicken will work too 4.Mix all the diced or chopped ingredients into a large bowl 5.Add 1 lemon zest and juiced 6.Then toss in the diced chicken 7.Add salt and pepper to taste

9: Blue Moon Cupcakes 3/4c unsalted butter, softened 1 3/4 c sugar 2 1/2 c flour 2 1/2 tsp baking soda 1/2 tsp salt 3 eggs room temperature 1 tsp vanilla 2 drops red food coloring 10 drops yellow food coloring 1/2 tsp orange zest 1 c blue moon beer 1/4 c milk Frothy white frosting /buttercream frosting Small orange slices for garnish 1. Line 24 cupcake trays with liners. [Use white liners if you can, they become translucent during baking and really sell the mini Blue Moon image]. In a medium bowl, mix together flour, baking power and salt. 2. In a large bowl beat butter on medium speed for 30 seconds. Add sugar a little bit at a time, beating well. Once it's all added beat for 2 more minutes. 3. Add eggs, beating after each. 4. Add vanilla, food coloring and orange zest and beat. 5. Mix beer and milk in a measuring cup. Alternatively add beer / milk mixture and flour mixture to butter mixture in the large bowl, beating after each. End on the flour mixture. 6. Fill cupcake liners 2/3 full. Bake for 18 minutes at 375 degrees F until cupcakes are golden and a toothpick inserted in center comes out clean. 7. Once cool, frost each cupcake with a generous amount of frosting. Just before serving, garnish each with a small orange slice. Or you can just add Blue Moon and orange zest to a packaged yellow cake mix. Just get one that uses butter, not oil [otherwise it will be too liquidy] and add 1/2 - 3/4 cup beer and 1/2 tsp of orange zest. For the frosting use a buttercream frosting

10: Garlic Chicken 4 egg yolks, beaten slightly 6 cloves FRESH garlic, chopped 4 Skinless, boneless chicken breasts, cut in desired portion 6 Tablespoons butter, melted 1 Cup dried unseasoned bread crumbs 1 Cup grated Parmesan cheese 1 Tablespoon dried parsley 1/2 teaspoon salt 1 tablespoon ground black pepper Drop the egg yolks, chopped garlic and chicken breast into a ziplock plastic bag. Press out as much air as possible and seal.Massage the bag to make sure the chicken pieces are well coated with egg and the garlic is well distributed. Refrigerate for at least 4 hours, up to overnight. Preheat oven to 400 degrees. Place melted butter in a 9"x13" glass baking dish, tipping the dish until the bottom of the pan is coated. In a small mixing bowl combine breadcrumbs, cheese, parsley, salt and pepper. Dredge chicken pieces in the mixture so they are well on coated on all sides. Lay pieces in the baking dish in a single layer. Pour any remaining egg mixture over the top. Bake for about 40 minutes, or until no pink remains in the chicken and juices run clear. Makes 4 servings

11: Godiva Bundt Cake 1 Package Duncan Hines Devil food cake mix 1 Package 4 1/2 oz. chocolate pudding 1 cup oil 4 eggs 1/4 cup Vodka 1/4 cup Godiva chocolate liqueur 3/4 cup water Preheat oven to 350 degrees Add all ingredients together. Beat for 4 minutes, pour in Bundt pan. Bake for 45 to 50 minutes, cool and top with sifted powder sugar.

12: Frijoles Puercos 2lb of Peruano Beans 1lb of Chorizo lb Pork Lard 1lb Monterey Cheese sliced 20 Green Olives Sliced Jalapeños Directions Rinse beans and add to a large pot with a generous amount of water, simmer beans until tender; then mash with a potato masher. Cook chorizo in skillet, add to beans and stir. In saucepan fry pork lard for 7-10 minutes, add to beans and stir. Stirring occasionally, add olives, and sliced jalapeños include some jalapeño sauce, keep stirring until comes to a boil. Add sliced cheese and keep stirring until cheese melts! Enjoy!

13: 3 Bell Pepper Pasta Rotini Tri-color pasta 1 Yellow, green, & red bell pepper 1 tbsp Butter 8 oz Cream cheese 8 oz Sour cream cup Milk tbsp Knorr Chicken Flavor Bouillon Cook pasta; drain. Cut bell peppers into squares. In saucepan melt butter, add bell peppers; stir for about 3 minutes, remove from heat. Blend cream cheese, sour cream, milk and Knorr; combine to bell peppers. Mix in cooked pasta Ready to serve, enjoy!

14: Cheesy Hash Brown Casserole Ingredients 1/4 cup of butter 1/2 cup finely chopped onion 1 can of Campbell's condensed cream of chicken soup 2 cups of shredded cheddar cheese 1 cup of sour cream 1 teaspoon of kosher salt 1/4 teaspoon of freshly cracked black pepper 1 pound bag of frozen shredded hash brown potatoes, slightly thawed Preheat oven to 350 degrees F. Prepare a 9 x 9 inch glass baking dish with butter or non-stick spray. Melt butter in a large skillet over medium heat, and saute the onion until soft, but not browned. Turn heat to low and stir in the soup, cheese, sour cream, salt, pepper, until well blended. Remove skillet from heat and add the shredded potatoes; mix well. Taste and adjust seasonings; turn out into prepared baking dish. Bake at 350 degrees F for 40 to 45 minutes, or until hot and bubbly. Double this for the holidays for a 9 x 13 inch casserole.

15: Bananas Foster 1/3 cup butter 1/3 cup packed brown sugar 3 ripe bananas sliced 1/4 teaspoon ground cinnamon 2 tablespoons banana liqueur 1/4 cup rum 2 cups vanilla ice cream In large skillet melt butter; stir in brown sugar until melted. Add bananas. Cook and gently stir over medium heat about 2 minutes or until heated through. Sprinkle with cinnamon. Stir in banana liquor. In a saucepan heat rum until it almost simmers. Ignite rum with a long match. Poor over bananas; stir gently spoon sauce over ice cream. Eat immediately!!

16: Sticky Bun Breakfast Ring. 2 small tubes refrigerator buttermilk biscuits OR 1 tube Pillsbury Grands buttermilk biscuits 3 Tbsp. butter or margarine, melted 1/2 C. syrup 1/3 C. packed brown sugar 1/2 tsp. cinnamon 1/4 C. chopped pecans, optional 1/4 C. chopped almonds, optional Spray a fluted pan with non-stick spray. Combine the melted butter and syrup in a small bowl and set aside. In another bowl, combine the brown sugar, cinnamon, and nuts (if desired). Place about half of the syrup mixture in the bottom of the pan. Then sprinkle half of the brown sugar mixture on top. Lay the biscuits on the bottom of the pan, overlapping edges (closely together) to form a ring. Top with remaining syrup and sugar mixtures. Bake at 375 degrees for 15 minutes or until golden brown. Cool for 1 minute in the pan, then invert onto a serving platter and enjoy!

17: BAKED MAC AND CHEESE 1 (8 ounce) package elbow macaroni 2 cups whole milk 1/4 cup all-purpose flour 1 teaspoon onion salt 2 (10 ounce) blocks of extra sharp cheddar cheese, shredded 1 cup panko breadcrumbs 1/4 cup butter, melted COOK macaroni according to package directions; drain well. Set aside. PLACE milk, flour, and onion salt in a quart jar; cover tightly, and shake vigorously for 1 minute STIR together flour mixture, cheese, and macaroni. POUR macaroni mixture into a lightly greased 13X9 backing dish. Sprinkle evenly with breadcrumbs; drizzle evenly with melted butter. BAKE at 350 degrees for 50 minutes or until golden brown.

18: Lemon Cake 1 Box Yellow Cake Mix 1 sm. Pkg. Jello instant lemon pudding cup. Oil cup water 4 eggs Mix altogether and pour in a greased loaf pan. Bake at 350 for 45 to 50 minutes. (Don’t follow cake mix instructions.) When cake is done, remove from oven and immediately poke holes on top and pour frosting over cake and let cool Frosting 2 cups powdered sugar 2 tbslp. water 2 tblsp. butter 1/3 cup lemon juice

19: Chicken and Noodle Casserole 1 can cream of mushroom soup cup milk tsp. pepper cup Parmesan cheese 1 cup frozen mixed vegetable 2 cups cooked chicken diced 2 cups medium egg noodles, cooked and drained cup cheddar cheese shredded Combine soup, milk, pepper, cheese, vegetable, chicken and noodles in 1 quart casserole dish. Bake at 400 degrees for 25 minutes or until hot. Top with cheddar cheese or cup French fried onions and bake until cheese is melted.

20: Carrot Cake 2 cups flour2tsp baking powder 2 tsp. baking soda1 tsp salt 2 tsp. cinnamon 2 cups sugar 4 large eggs1 cup canola oil 3 cups shredded carrots cup walnuts chopped 1 cup coconut Mix flour, baking powder, baking soda, salt and cinnamon in a bowl and set aside. Mix with a stand mixer or hand mixer, the sugar and oil. Then add the eggs, one at a time mixing after each until thoroughly mixed. Add the dry ingredients in thirds, mixing after each third. Fold in the shredded carrots (shredded by hand or food processor, walnuts and coconut. Prepare round cake pans by oiling and flouring, or spray with PAM For Baking. Pour batter into the cake pans and bake for 40-45 minutes at 325. When done, cool pans on baking rack, after about 10 minutes release the layers from pan and cool cakes on the rack. Frost each layer, no need to frost the sides of cake unless you like it that way. You’ll have to use less between layers if you Frosting 1 (8 oz.) package of cream cheese1 stick of butter 1 box powdered sugar1 tsp. vanilla extract cups walnuts, chopped cup coconut Mix the softened cream cheese, butter until smooth. Mix vanilla and powdered sugar a little at a time, mixing after each addition. Fold in walnuts and coconut. I usually use walnuts but not the coconut, but it is up to you.

21: Beef Stroganoff 1 2/3 beef sirloin, cut into thin strips5 tblsp. All purpose flour 1/3 tsp. salt6 tblsp. Butter 3 tbsp. olive oil lb. fresh mushroom, sliced cup chopped onions 1 to 2 cloves garlic, minced 1 10 oz. can beef broth 1 cup dairy sour cream 4 tblsp. dry red wine or dry vermouth Coat strips of beef with a mixture of 2 tblsp. flour and tsp. salt. Brown beef quickly win 3 tblsp. butter and oil, but don’t crowd the strips. Do in two batches if needed. Remove the browned strips from the skillet. Add mushrooms, onions and garlic to the skillet and sauté for 4 minutes and remove. Add 3 tblsp. butter, 3 tblsp. flour and blend. Stir in the broth and cook, stirring over medium heat until thicken. Return the meat and mushroom/onion mixture to the skillet. (The beef can be held over until just before ready to serve at this point if needed. Heat slowly and then proceed with recipe) Stir in sour cream and wine. Heat thoroughly (do not let boil due to sour cream) and serve over noodles or rice.

22: CHEESE POTATOES 1 Bag Hash Browns (use the cube style not shredded) 1/2 Cup Butter 1/2 Cup Onion (white or red) 2 Cups Grated Cheddar Cheese 2 Cups Sour Cream (16 oz) 1 Can Cream of Chicken Soup Defrost Potatoes. Melt together butter, cheddar cheese, sour cream, & cream of chicken soup. After melted add defrosted potatoes and mix well. Make certain that melted mix covers all of the potatoes. Spray a 9x11 glass baking dish with Pam. Put mixture in baking dish and bake for 1 hour.

23: SOUR CREAM BAKED CHICKEN 1/2 Cup Sour Cream 1/4 Cup Prepared Mustard 1/8 Tsp. Black Pepper 1/4 Tsp. Salt 1 1/2 Cups Italian Bread Crumbs 1 1/2 Cups Panko 1 Cup Melted Butter** 10-12 Chicken Tenders **Feel free to use more butter. This is by no means a diet dish. Combine sour cream, mustard, salt & pepper in a shallow dish. Then set aside. Combine the Italian Bread Crumbs and Panko in a separate shallow dish. Spray a 9x11 glass baking dish with Pam. Coat the Chicken in sour cream mixture. Then cover pieces with the breadcrumb/Panko mixture. Arrange in your glass baking dish. When baking dish is full drizzle half of the melted butter over the chicken pieces and bake at 375 for 30 minutes. Remove from oven & drizzle with remaining butter. Bake for another 30 minutes, or until chicken is golden brown & done. I usually make more than I need for a meal because it is great reheated in the oven. Just cover with foil and don't leave in too long or it will get dry. I don't recommend reheating in the micro wave or it will lose its crispiness.

24: Tofu Fried Rice 2 Cups uncooked instant rice 2 Table spoons vegetable oile, divided 1 (14 oz. package reduced fat firm tofu, drained and cut into 1/2 inches. 2 large eggs, lightly beaten 1 cup (1/2 inch thick) slices green onions 1 Cup frozen peas and carrots, thawed 2 teaspoons bottled minced fresh ginger 2 Tablespoons sake ( rice wine ) 3 Tablespoons less sodium soy sauce 1 Tablespoon hoisin sauce 1/2 teaspoons dark sesame oil Thinly sliced green onions (optional) Cook rice according to package directions, omitting salt and fat. While rice rice cooks, heat 1 tablespoon vegetable oil in a large nonstick skillet over medium-high heat. Add tofu; cook 4 minutes or until lightly browned, stirring occasionally. Remove tofu from pan. Add eggs to pan; cook 1 minute or until done, breaking egg into small pieces. Remove from pan. Add remaining 1 tablespoon vegetable oil to pan. Add 1 cup of onions, peas and carrots, garlic, and ginger; sauté 2 minutes. While vegetable mixture cooks, combine sake, soy sauce, hoisin sauce, and sesame oil. Add cooked rice to pan; cook 2 minutes, stirring constantly. Add tofu, egg, and soy sauce mixture; cook 30 seconds, stirring constantly. Garnish with green onions. Serves 4

25: Mexican Beef and Mushroom Stew 2 pounds round steak (stew meat) cut into 1 inch pieces 1 Cup chopped onions 1 Clove garlic, minced 2 Tablespoons butter 1 cup water 1/2 teaspoon salt 1/4 teaspoon chili powder 2 (6 oz.) jars whole mushrooms, undrained 12 oz. jar mild picante sauce (1 and 1/2 cups) 3 cups cooked rice 1 cup sour cream if desired 1 cup shredded cheese If desired. In a Dutch oven (heavy large pot), brown the meat with the onions and garlic in butter. Stir in water, salt, chili powder, mushrooms, and picante sauce. Simmer, uncovered over medium-low heat for 1 1/2 to 2 hours or until meat is tender. Serve over rice, top with sour cream and cheese. serves 6 I usually double or triple this recipe. You can brown the meat,, onions and garlic in butter and then dump everything in a crock pot. Cook on low for as long as you want. Then meat gets really tender.

26: Calabasitas 2 lbs of pork stew meat (cut up) 2 medium zucchini squash, sliced 1 can corn (drained) salt to taste pepper to taste 1-2 tablespoons onion flakes garlic power to taste 1 6 oz. can tomato sauce 1 tablespoon of oil Saute pork in oil until well cooked. Add squash, corn, other spices, tomato sauce and about 1 tablespoon of flour to thicken, (could add a little water). Simmer about 15-20 minutes. Eat with tortillas, rice and beans, or just make burritos, yummy!

27: Brie with Caramelized Onions 5 oz pkg. Brie cheese 2 shallots, chopped up 2 tablespoons of butter 1/2 cup brown sugar 1/2 cup dried cranberries 2 teaspoons white vinegar chopped nuts Saute shallots in butter, add brown sugar, cranberries and vinegar. Heat until mixture begins to caramelize, about 5 minutes. set aside Place Brie in a greased baking pan, (leave the casing on the brie), bake at 350 degrees for 10 minutes, it will begin to melt out, take out of oven, be careful it will be hot, transfer onto a nice serving dish. Pour cranberry mixture over baked Brie, sprinkle with your favorite nuts, (pine nuts, pistachios, pecans, walnuts etc..) serve with crackers! Yummy appetizer :)

28: Mixed Vegetable Quiche 1 (9-inch) refrigerated pie crust 1 (10-ounce) package frozen chopped spinach, thawed and drained 1 cup cooked stir-fried vegetables (broccoli , zucchini , bellpepper) 1 cup part-skim ricotta cheese 3/4 cup grated Cheddar 1/4 cup low fat milk 2 eggs, lightly beaten 2 teaspoons Dijon mustard 1 teaspoon dried oregano 1/2 teaspoon salt 1/4 teaspoon ground black pepper 1 tablespoon grated Parmesan Preheat oven to 375 degrees F. Press pie crust into the bottom and up the sides of a 9-inch, removable-bottom tart pan (or 9-inch pie pan). Set aside. In a large bowl, combine spinach, stir-fried vegetables and place on top of uncooked crust. In another bowl combine ricotta, cheddar, milk, eggs, Dijon, oregano, salt, and black pepper. Mix well. Spoon cheese mixture on top of vegetable mixture in prepared pie crust and top with Parmesan. Bake 20 minutes, until a knife inserted near the center comes out clean and crust is golden brown.

29: Southwestern Stuffed Peppers HANDS-ON TIME: 10 MINUTES | TOTAL TIME: 1 HOUR, 20 MINUTES | SERVES 4 1 cup long-grain white rice 1 tablespoon olive oil 6 scallions, thinly sliced, white and green parts separated pound ground beef (I use ground turkey!) 1 cup frozen corn 1 4.5-ounce can chopped green chilies 1 teaspoon ground cumin 4 ounces Monterey Jack, grated (1 cup) Kosher salt and black pepper 4 large bell peppers, halved lengthwise, ribs and seeds removed cup plain low-fat Greek yogurt Salsa, for serving *Heat oven to 375 dgrees F. Cook the rice according to package. *Heat the oil in a large skillet over medium-high heat. Add the scallion whites and beef (turkey) and cook, breaking the beef (turkey) up with a spoon, until no longer pink, 3 to 5 minutes. Stir, in the corn, chilies, cumin, cooked rice, cup of the Monterey Jack, teaspoon salt and teaspoon black pepper. *Arrange the bell peppers, cut-side up, in a 9x13 inch baking dish or pan. Divide the beef (turkey) mixture among the bell peppers, add cup water to the dish, tightly cover the dish with foil, and bake until the bell peppers are soft, 30-40 minutes. Uncover, sprinkle with the remaining cup of Monterey jack, and bake until browned, 5-7 minutes more. *In a small bowl, whisk together the yogurt and cup water. Drizzle over the bell peppers and top with the salsa and scallion green. TIP: The bell peppers can be stuffed up to 12 hours in advance; refrigerate, covered. Bake as directed, adding 5-10 minutes to the portion of the baking time when the dish is covered.

30: Cindy's Chicken Waikiki 2 Whole Chicken Legs 2 Whole Chicken Breasts 1/2 Cup Flour 1/3 Cup Oil 1 teaspoon of salt 1/4 teaspoon of pepper Sauce 1 medium can of dole sliced pineapple 1 small can of pineapple juice 1 cup of sugar 2 Tablespoons of corn starch 3/4 cup of apple cider vinegar 1 tablespoon of soy sauce 1/4 teaspoon of ginger 1 chicken bouillon cube Coat chicken with flour and fry in large skillet with the oil until light brown. While chicken is frying heat oven to 350. Remove Chicken from frying pan and move to a shallow roasting pan. Sprinkle with salt and pepper. Drain pineapple juice from can of pineapple slices into a measuring cup, then add enough pineapple juice to make 1 1/4 cups of juice. In a medium sauce pan combine sugar, cornstarch pineapple syrup, vinegar, soy sauce, ginger and bouillon cube. Bring to boiling, stirring constantly. Boil 2 minutes. Pour over chicken and place pineapple rings on top. Bake uncovered for 60 minutes. Serve with rice and a veggie.

31: Aunt Corrine's Banana Bread Recipe makes two loaves 2 cups of sugar 1 cup of crisco shortening (the sticks work best) 6 Ripe Bananas 4 Eggs 2 1/2 cups cake flour 1 teaspoon of salt 2 teaspoons baking soda Cream together 2 cups of sugar and 1 cup of shortening. In a separate bowl place peeled bananas and mash with a potato masher, then in another bowl beat 4 eggs. Now mix the bananas and eggs together. Add banana mixture to the shortening mixture. Get two mixing bowls and sift the cake flour, repeat this process 3 times (yes, this is absolutely necessary). Add 1 teaspoon of salt and 2 teaspoons of baking soda to sifted flour. Blend wet and dry ingredients together, VERY IMPORTANT, DO NOT OVER MIX. Coat two loaf pans with crisco and coat with flour then fill 3/4 of pan with mixture and bake 45 to 50 minutes at 350 degrees.

32: Apple Snicker Surprise 1 bag of green apples 6-8 1 (4.6 oz.) box instant vanilla pudding mix 1 (8 oz.) tub of cool whip 1 bag of “fun size” mini snickers 1/8 cup brown sugar (Or to taste) 3 cups milk Peel apples and chop, cut snickers into fourths. Mix in a bowl with cool whip. In another bowl mix 3 cups milk and instant pudding. Add pudding to apple, snickers and cool whip mixture. You will use most of the pudding but not all. Add brown sugar to taste. Serve chilled.

33: Sandy's "Famous" Armenian Rice Pilaf Uncle Ben's Converted Original Long Grain Rice - 2 Cups Vermicelli, also called Coiled Fideo - 2 "coils" or approx 1 1/2 Cups Salted (regular) Butter - 3/4 cube Warm Chicken Broth - 4 Cups Melt butter in large saucepan Break Vermicelli into pieces & stir into butter Simmer til lightly browned - stirring frequently so butter doesn't burn Add rice & stir Immediately add warm chicken broth & stir Cover tightly and simmer on low heat for approx 15-20 minutes until rice is cooked & all broth is absorbed Enjoy!

34: Grandma De Fazio's Double Sugar Cookies 7 cups sifted flour 5 tsp. baking powder (soft) 1 tsp. salt 2 cups butter 3 cups sugar 4 eggs 6 tsp.vanilla Cream together sugar and butter. Add eggs, bet until creamy. Add vanilla. Mix all dry ingredients together and add to batter a little at a time until all mixed. Roll out on a pastry cloth. Use cookie cutters or a glass to cut out. Cook 375 degrees 8-12 minutes or until light golden brown.

35: Leah’s Secret Double Double Chocolate Upside Down Cake You will need a greased or sprayed crock pot 1 cup Bisquick 1 cup sugar 1/3 cup plus 3 tblsp unsweetened cocoa cup milk 1 tsp. vanilla 1 2/3 cup hot water (from the tap) Start by putting Bisquick, cup sugar, 3 tblsp. cocoa, milk, vanilla in a bowl. Mix all together to form a “batter”. Spoon it not the grease crock pot. Mix c sugar, 1/3 cup cocoa and hot tap water. Pour it over the batter in the crock pot. Bake it on high for about 2 and hours. Center of cake will spring back when lightly touched with your finger. Let cool. Can serve warm or cold, with ice cream or whipped cream and chocolate sauce.

36: Chicken Fettuccine Alfredo 1 pound chicken Coarse salt Ground white pepper 2 tablespoons unsalted butter 2 cups heavy cream 4 cloves garlic, peeled 3/4 cup grated Parmesan cheese, plus more for serving 1 pound fettuccine Directions Cut chicken in strips. Season with salt and white pepper and sauté in butter. Meanwhile in a separate pot, simmer garlic cloves in cream for 10 minutes. Pour cream into pan with chicken, removing garlic cloves. Stir in Parmesan. Cook pasta according to package instructions. Toss pasta with sauce and serve with extra Parmesan.

37: Classic Cheesecake For Crust 5 tablespoons unsalted butter, melted, plus room-temperature butter for pan 12 graham crackers (3-by-5 inch) 1/4 cup sugar 1/4 teaspoon coarse salt For Filling 2 1/2 pounds bar cream cheese, room temperature 1 1/2 cups sugar 1 teaspoon finely grated lemon zest, plus 1 tablespoon fresh lemon juice 1/2 teaspoon coarse salt 4 large eggs 1 cup sour cream Directions 1.Preheat oven to 375 degrees. Make crust: Butter a 9-by-3-inch springform pan. In a food processor, pulse graham crackers until fine crumbs form; add melted butter, sugar, and salt, and pulse to combine. Press crumb mixture into bottom and about 1 inch up side of pan. Bake until set, 12 to 15 minutes; let cool on a wire rack. Reduce oven to 325 degrees. 2.Set a kettle of water to boil. Make filling: Using an electric mixer, beat cream cheese on medium until fluffy, scraping down side of bowl. Gradually add sugar, beating until fluffy. Beat in lemon zest and juice, and salt. Beat in eggs, one at a time, scraping down side of bowl after each addition. Beat in sour cream. 3.Wrap bottom half of pan in foil. Pour in filling; place in a roasting pan. Pour in boiling water to come halfway up side of springform. Bake until just set in center, about 1 3/4 hours. Remove pan from water; let cool 20 minutes. Run a paring knife around edge; let cool completely. Cover; chill overnight before serving.

38: Pizza Rustica Ingredients: 1/2 lb of ham packaged if fine 3 lbs ground beef add salt and pepper to taste 1 onion 11 eggs. (save a little of the eggs to wash top of dough) 1/2 to 3/4 cup Romano and or Parmesan cheese 1 cup or more mozzarella cheese 2 sheets of frozen defrosted dough Salt and pepper Directions: Brown ground beef Add chopped onion Add ham. Set aside Combine eggs and cheeses add to beef mixture Set aside Prepare defrosted dough on greased raised cookie sheet Put beef and cheese mixture on top of dough Top with with the other dough Close edges of dough pinch of fork closed Pierce with fork on top for air holes Wash top with leftover eggs Bake at 400 degrees until brown

39: Potato Soup 2 Tomatoes 4 Potatoes cut in Squares Onion 1 Tbs of Knorr (chicken bouillon) Pasilla Chile 4 Cups of Water 1 Clove of Garlic Salt 2 Tbs of Oil Queso Fresco (Mexican style fresh white cheese) Fry potatoes and garlic in oil, add tomatoes, onions, and pasilla chile, stir. When tomatoes soften add water, let cook. Add Knorr and salt to taste. When potatoes soften, add milk. Remove from heat, add cheese to serve.

40: Pasta in Green Chile 2 Pasilla Chile 1 Bag of Elbow Macaroni 8oz Cream Cheese 8oz Sour Cream Cup of Milk 1 tbs Knorr (chicken bouillon) 1 tbs of Butter Cook pasta as indicated Roast pasilla chile over fire, turn them occasionally until skins are blackened or charred. Remove skins. Tip: Placing them in a plastic bag (sandwich bags) makes it easier to remove skins. Cut pasilla chile closest to the tip in strips. Remove the seeds from the remaining chiles and blend with cream cheese, sour cream, milk, and Knorr. In saucepan add butter and fry strips of chile for about 5 min, remove from heat Add blended mix and pasta. Ready to serve, enjoy! Tip: To Reheat add warm milk and Knorr (to taste) to soften pasta

41: Tortilla Soup 5 Tomatoes 4 Cups of Water 1 Clove of Garlic 1 tbs Knorr (chicken bouillon) Carrots cut into squares Can of Whole Kernel Corn Salt Tortillas cut in strips Monterey Jack Cheese Cook tomatoes in water until soften. Blend tomatoes, garlic, onion and Knorr. In saucepan fry carrots and corn kernels in oil, for 5 min. Add blended mix, carrots and corn to water where tomatoes were boiled (if you like you can use chicken broth instead of the water). Boil, until carrots soften. Add any other vegetable you like and salt to taste. Separately fry tortillas. Add tortillas and cheese when ready to serve, enjoy.

42: FLAN 4eggs 1 can evaporated milk 1 can sweetened condensed milk 1 tsp cinnamon 1 tsp vanilla 1/2 cup sugar Spray a 9" pie dish. In a small heavy pot caramelize sugar, pour immediately into pie dish. Blend first 5 ingredients in a blender and pour into pie dish. Bake flan dish submerged in water at 375 degrees for 1 hour. If crust becomes blackened remove with knife after flan has cooled. Once cooled refrigerate. Enjoy!

43: Jack’s Peanut Butter Dog Biscuits 1/2 cups water(add more water later if required) 1/2 cup oil 2 eggs 3 tablespoons peanut butter 2 tsp. vanilla 2 cups flour 1/2 cup cornmeal 1/2 cup oats Blend wet ingredients together. Whisk dry ingredients together and mix into wet mixture to form a ball of dough. Roll out and shape. Put onto a non-stick cookie tray or lightly greased one. Cook 20 minutes at 400 F. Turn off oven and allow the biscuits to cool in oven until crisp and hard. Store in airtight container.

44: Grandma Dorothy's Harvey Wallbanger Bundt Cake 1 Package Duncan Hines yellow cake mix 1 Package (small) Vanilla instant pudding 1 cup vegetable oil 4 eggs cup Vodka Cup Galliano (liquor) Cup orange juice Pre heat oven to 350 Mix all ingredients together. Beat for 4 minutes, pour in greased Bundt pan. Bake for 45 to 50 minutes. Cool and top with sifted powdered sugar.

45: The De Fazio Family “MEATBALL” Recipe There are three different ways to cook this same recipe. They can be fried, browned and added to sauce to continue cooking or just rolled up and cooked in the sauce (this is my favorite way. They are plump and juicy). 3 lbs ground beef 3 large eggs 2 cups Italian seasoned bread crumbs 2 cups of parmesan cheese cup of finely chopped fresh flat leaf parsley 2 tbls dried basil 1 tbls garlic salt In a large mixing bowl add ground beef. Mix the meat together for a few minutes. Now make a crater in the center of the meat. In a separate bowl combine bread crumbs, cheese, basil and garlic salt. In a separate bowl slightly whisk eggs then pour in to the crater you prepared in the ground beef. Now with your hands (I wear rubber gloves when I do this because it is so cold that it hurts my hands.) thoroughly mix the eggs and meat together. Now make another crater in the meat and add the bread crumb mixture and fresh parsley. Now mix everything together until thoroughly mixed. Now roll meatballs into 1” to 2” balls and place onto a wax paper or parchment paper covered cookie sheet or platter and cook them in the desired fashion I previously mentioned. ENJOY!!

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  • By: laura w.
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  • Title: Alisha's Cookbook
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  • Started: about 5 years ago
  • Updated: about 5 years ago