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Barbara's Favorite Recipes

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Barbara's Favorite Recipes - Page Text Content

S: Barbara's Favorite Recipes

BC: 2011

FC: Yum | Delicious | Barbara's Favorite Recipes

1: Appetizers 1 - 7 Bacon & Cream Cheese Mushrooms 1 Stuffed Mushrooms 1 Mary's Artichoke Dip 2 Chef Lee’s Caramelized Bacon 2 Easy Creamy Cheese Spread 3 Olive Cheese Bites 3 Baked Cream Cheese Spread 4 Cashew Crab Artichoke Dip 5 Mushroom Broccoli Cheese Dip 6 Pesto Cheese Spread 7 Breakfast 8 - 11 Crescent Caramel Swirl 8 Mock Eggs Benedict 9 Quiche Ham, Spinach ‘N’ Swiss 10 Tomato Cheddar Pie 11 Cakes 12 - 15 Chocolate Cake Brownies 12 Hawaiian Mandarin Cake 13 Designer Dump Cake 14 Pistachio Inside Outside Cake 14 Mini Peanut Butter Cheesecakes 15 Cookies 16 - 20 Chocolate Gooey Butter Cookies 16 Peanut Butter Sandwich Cookies 16 Chocolate Double Delicious Cookie 17 Thumbprint Cookies 17 Mom’s Peanut Butter Cookies 18 Melt Away Cookies 18 Eggnog Cookies 19 Lacy Oatmeal Cookies 19 Pumpkin Gooey Butter Bars 20 Candies 21 - 25 Homemade Caramels 21 Chocolate Peanut Butter Bonbons 22 | Cheerio Brittle 22 Chocolate-Coated Honeycomb 23 Fantastic Fudge 24 Graham Cracker Brittle 24 Tiger Butter 25 Soda Cracker Brittle 25 Pie 26 - 27 Custard Peanut Butter Crumble Pie 26 Peanut Butter Pie 27 Chess Pie 27 Sandwiches 28 - 31 Meatball Sandwiches 28 Sausages & Peppers Sandwiches 29 Hot Ham & Cheese Sandwiches 30 Pressed Picnic Sandwich 31 Dinners 32 - 43 Corned Beef Dinner 32 - 33 Elegant Filet Mignon 34 Chile Relleno Casserole 35 Pork Loin w/ Balsamic-Cranberry 36 Pork Loin w/ Brown Sugar & Mustard 37 Barb’s Cashew Chicken 38 Cap'n Crunch Chicken 39 Pecan-Crusted Chicken w/ Mustard Sauce 40 Paper Wrapped Chicken w/ Corn Relish 41 Walnut Sesame Chicken 42 Grilled Chicken w/ Peanut Butter Sauce 43 Salads 44 - 45 Theresa's Chinese Chicken Salad 44 Dill Pasta Salad 45 Ramen Slaw Salad 45 Soups 46 - 47 Beer-Cheddar Chowder 46 Szechwan Dumplings Soup 47 | Contents

2: For my thoughtful and patient husband Blake, with love.

3: BACON AND CREAM CHEESE STUFFED MUSHROOMS 8 oz cream cheese, softened 4-6 strips of bacon, fried and crumbled; reserve fat 1 small onion, finely chopped 20-25 large mushrooms, stems removed 8 mushroom stems, finely chopped Sauté onion and mushroom stems in bacon fat until tender. Drain off excess fat mix crumbled bacon, onion and stems with softened cream cheese until the mixture is workable. Stuff each mushroom and bake at 350 degrees for 10-15 minutes. Finish under the broiler until tops are golden. | Carefully remove stems from the mushrooms. Place mushrooms in a shallow cooking pan, single layer. In a frying pan, sauté garlic, finely chopped mushroom stems, and spinach in olive oil, approximately 3 to 5 minutes until tender. Remove from heat & allow to cool about 5 minutes. Add breadcrumbs (all but 2 T), feta cheese and 1 tablespoon melted butter mix well. Using a teaspoon fill each mushroom with a heaping amount of the stuffing mixture. Mix the remaining 2 T of breadcrumbs with the grated Parmesan cheese and sprinkle over each mushroom. Add 2 tablespoons of melted butter and the wine to the bottom of the cooking pan. Bake at 350 for 20-30 minutes. | 1/4 cup wine 3 T butter 2 t garlic minced 2 T olive oil | 1 lb large white mushrooms 1/2 cup fresh chopped spinach 1/4 cup crumbed Feta cheese 3/4 cup breadcrumbs 2 T grated Parmesan cheese | STUFFED MUSHROOMS | 1

4: Appetizer | Preheat oven to 350. Mix all ingredients together; pour into an oven safe dish. Bake 20 to 25 minutes until golden. Serve with wheat thins. | MARY'S ARTICHOKE DIP | 1 cup plain yogurt 1 cup mayonnaise 1 cup Parmesan cheese 1 medium can artichokes chopped | CHEF LEE’S CARAMELIZED BACON Slices of regular cut bacon Sugar | Let come to room temperature (at least 60 degrees). Dredge in granulated cane sugar (you can use brown if desired) coat and or press sugar onto bacon. Lay on racks with sheet pan underneath (use foil or parchment for easy clean up). Bake at 350 until beautiful caramelized color and bacon is done. Remove and let cool transfer to serving plate. | 2

5: EASY CREAMY CHEESE SPREAD 1 - 5 oz jar Kraft Old English Cheese Spread 8 oz cream cheese (regular or whipped) | Combine ingredients together with an electric mixer on medium speed until smooth. Store in refrigerator. Serve with crackers, such as Wheat Thins, Ritz, saltines or fresh vegetables, such as carrots, celery, broccoli, etc. | Appetizer | OLIVE CHEESE BITES | 2 cups shredded cheddar cheese 1 cup flour 1/2 cup butter, melted 1 - 8 oz jar pimiento-stuffed olive 1/2 teaspoon garlic juice (optional) | Preheat oven to 400. Mix together the cheese and flour, add the melted butter and mix thoroughly. Pat olives completely dry on paper towel. Shape 1 teaspoon dough around each olive. Place about 1" apart on ungreased cookie sheet. Bake for 15 to 20 minutes. Serve hot. NOTE: These are also delicious without the olives. Just roll into balls. | 3

6: Appetizer | BAKED CREAM CHEESE SPREAD 1 - 4 oz pkg. refrigerated crescent rolls 1 teaspoon dill weed 1 - 8 oz package cream cheese 1 egg yolk, beaten Unroll dough on lightly floured surface; press together seams to form 12x4 inch rectangle. Sprinkle top of cream cheese with half of dill; lightly press dill into cream cheese. Place cream cheese, dill side down, in center of dough. Sprinkle cream cheese with remaining dill. Enclosed cream cheese in dough by bringing sides of dough together, pressing edges to seal. Place on lightly greased cookies sheet; brush with egg yolk. Bake at 350 for 15-18 minutes or until lightly golden brown. Serve with assorted crackers and apples. Variations: Instead of dill, try dried rosemary and Paprika or garlic powder. | 4

7: 1 red bell pepper, chopped 3 green onions, sliced 2 t olive oil 1 cup mayonnaise 1/2 cup grated Parmesan cheese 1/2 cup cashew halves 2 fresh jalapeno peppers, diced (about 2 tbsp.) 2 - 6 oz cans lump crabmeat, drained & picked through 1 - 14 oz can artichoke hearts, drained & chopped Assorted Cracker In skillet, cook and stir bell pepper, green onions, and jalapenos in oil until tender. Mix together crabmeat, artichokes, mayonnaise and cheese; stir in bell pepper mixture. Spoon into a greased 1-quart casserole; top with cashew halves. Bake at 350 for 25-30 minutes or until bubbly. Serve warm with assorted crackers. | Appetizer | CASHEW CRAB ARTICHOKE DIP | 5

8: MUSHROOM BROCCOLI CHEESE DIP 2 - 10 oz cans cream of mushroom soup 2 cups chopped fresh broccoli 2 to 4 T garlic juice or 2 to 4 t minced garlic (to taste) 1 cup chopped mushrooms 2 cups grated sharp cheddar cheese Tortilla chips or crusty bread Mix together in a large sauce pan mushroom soup (do not add water), broccoli and garlic. Heat to boil, simmer 10 minutes stirring occasionally. Next add mushrooms and cheese, mix until melted. Simmer an additional 10-15 minutes. The dip will thicken as it cools, if it gets to thick heat, 1 minute in microwave. | Appetizer | 6

9: PESTO CHEESE SPREAD 2 - 8 oz pkg. cream cheese 40 pistachios, shelled 2 cloves garlic 1/2 cup fresh basil leaves 1/2 cup fresh parsley leaves 1/2 cup pine nuts 1/4 teaspoon salt 1/4 t ground pepper 2 T extra-virgin olive oil 3 oz oil-packed sun-dried tomatoes Cream cheese layer - process the cream cheese, pistachios, and 1 garlic cloves in a food processor until blended; scrape the mixture into a bowl and set aside. Pesto layer - process the basil, parsley, pine nuts, and the remaining garlic clove in the food processor until blended. Dissolve the salt and pepper in the olive oil and mix well. With the machine running, add the oil in a fine stream. Scrape this mixture into a second bowl and set aside. Tomato layer - drain the tomatoes, reserving the oil. Puree the tomatoes with a small amount of the reserved oil in a food processor. Spread a small amount of the tomatoes in a couple of mini springform pans, then add half of the cream cheese mixture. Layer the pesto mixture, the other half of the cream cheese mixture, then top with the remaining sun-dried tomato mixture. Refrigerate at least 2 hours before serving. Serve with crackers. This will keep in the refrigerator for up to 3 months. | 7

10: Breakfast | 1/2 cup butter (1 stick divided) 1/2 cup chopped pecans (divided) 3/4 cup firmly packed brown sugar 1 T water 2 - 8 oz cans refrigerated crescent rolls Preheat oven to 350 degrees. Melt butter in a medium saucepan. Use 2 tablespoons to coat the bottom and sides of a Bundt pan. Sprinkle 3 tablespoons of the pecans over the butter in the pan. Add the remaining pecans, brown sugar and water to the remaining butter in the saucepan. Bring to a boil and boil for 1 minute, stirring constantly. Remove the crescent rolls from the cans (each can contains 2 rolls). Slice each roll crosswise into 4 slices (you will have a total of 16 slices). Stretch each slice slightly to loosen it. Place half of the slices, cut side down, into the pan. Pour half of the caramel mixture over the slices and layer the second half of the slices over the caramel. Top with the remaining caramel mixture and bake for 30 minutes. | 8 | CRESCENT CARAMEL SWIRL

11: MOCK EGGS BENEDICT 4 poached or over easy eggs salt and pepper 2 Biscuits or English muffins Optional items; Ham sliced thin Tomato slices Spinach - sautéed & drained Avocado sliced Sautéed mushrooms Mock Hollandaise Sauce 3 T mayonnaise 3 T sour cream 1 to 2 t spicy mustard (to taste) 1/2 t paprika To make the sauce place all the sauce ingredients into a saucepan, mix to blend well. Warm the sauce over medium low heat, do not bring to boil. Prepare your bread of choice. Place a teaspoon of sauce on each biscuit/muffin half. Then place items of choice on top of the sauce. Next place an egg on each. Spoon the warm sauce over the eggs. Garnish with paprika, chive and serve. | Breakfast | 9

12: Breakfast | Pre-bake pie shell for 10 minutes at 400. Lightly coat a frying pan with nonstick vegetable spray, add spinach and lightly sauté. Sprinkle the ham in the bottom of the pie crust. Arrange spinach over ham. Add 1 cup cheese. Mix together eggs, milk, basil, garlic powder, salt, and pepper. Pour over cheese. Top with the remaining cheese. Bake uncovered, at 350 on middle level of oven for 45 to 50 minutes or until a knife inserted in the center comes out clean. Quiche should be set and golden brown, Cool 5 minutes before serving. | QUICHE HAM, SPINACH ‘N’ SWISS 1 deep dish pie crust shell 10 oz fresh spinach 1/2 t basil 1 cup chopped cooked ham 1/4 t garlic powder 1 cup milk 4 eggs 1 1/2 cups shredded Swiss cheese | 10

13: 1 deep dish pie crust 2 lb large ripe tomatoes, cored & cut into 1/4"slices 2 1/2 cups grated extra-sharp cheddar 1/4 cup finely grated Parmesan 1 scallion, trimmed, chopped 1/2 cup mayonnaise 2 T chopped fresh dill 1 T apple cider vinegar 2 t sugar 3/4 t kosher salt 1/2 t freshly ground black pepper 1 T cornmeal Lay tomatoes in a single layer on a baking sheet lined with 2 layers of paper towels. Place another 2 layers of paper towels on top of tomatoes. Let stand for 30 minutes to drain. Preheat oven to 425. Toss both cheeses in a medium bowl until evenly mixed. Reserve 1/4 cup of cheese mixture. Whisk scallion, mayonnaise, dill, vinegar, sugar, salt, and pepper in a small bowl. Sprinkle cornmeal evenly over bottom of crust, then top with 1/4 cup cheese mixture. Arrange 1/3 of tomatoes over cheese, over-lapping as needed. Spread half of mayonnaise mixture. Repeat layering with 1 cup of cheese mixture, 1/2 of remaining tomato slices, and remaining mayonnaise mixture. Sprinkle remaining 1 cup cheese mixture over, then remaining tomato slices. Sprinkle with reserved 1/4 cup cheese mixture. Bake pie 35-40 minutes until crust and cheese are golden brown. Let pie cool at least 1 hour and up to 2 hours before slicing and serving. | TOMATO CHEDDAR PIE | Breakfast | 11

14: Cake: In a saucepan bring to boil 2 sticks butter and 1 cup water. Add; 4 tablespoons cocoa, mix well. In a large bowl stir together sugar, flour and salt. Add liquid to the dry ingredients and beat well. Then add 2 eggs, sour cream & baking soda. Beat well and pour into large cookie sheet. Bake at 400 degrees for 20 minutes. Icing: Mixed together in medium sauce pan; butter, milk, cocoa, and vanilla. Heat until melted. Remove from heat. Stir in powdered sugar. Pour on top of warm cake. Let cool 30 minutes before serving. | Cake 2 sticks butter 4 T cocoa 2 cups sugar 2 cups flour 1 t salt 2 eggs 1/2 cup sour cream 1 t baking soda | Icing 1 stick butter 6 T milk 4 t cocoa 1 t vanilla 4 cups powdered sugar | CHOCOLATE CAKE BROWNIES | Cake | 12

15: HAWAIIAN MANDARIN CAKE | Preheat oven 350 degrees. Lightly coat a 13x9x2-inch-baking pan with nonstick vegetable spray. Cake: In a large bowl, beat the egg whites with an electric mixer on high speed for 1 minute. Add the reserved mandarin orange juice, buttermilk, and applesauce. Beat until blended. Add the cake mix and beat on medium speed 2 minutes. Pour the batter into the prepared pan. Distribute the mandarin oranges evenly on top of the batter. Bake 30 to 35 minutes, or until a toothpick inserted near center comes out clean. Let cool completely. Cream Topping: in a medium bowl, combine the crushed pineapple (w/juice) and yogurt. Add the pudding mix and beat until thickened, about 1 minute. Fold in whipped topping. Spread the topping on the cooled cake and serve. Store covered in refrigerator. | Cake 4 egg whites 1 - 11 oz can mandarin oranges (juice-packed), juice reserved 1/2 cup buttermilk 1/4 cup unsweetened applesauce 1 box lemon cake mix Cream Topping 8 oz nonfat vanilla yogurt 1 - 3.4 oz instant vanilla pudding 1 - 8 oz can crushed pineapple, (juice-packed), juice reserve 1 cup thawed frozen nondairy whipped topping | Cake | 13

16: Cakes | Spread 1 can pie filling into the bottom of a 9x13 pan. Then add 1 can crushed pineapple juice and all. Drain and cube peaches, arrange on top. Next sprinkle a yellow cake mix (dry) evenly over the top. Now drizzle 2 sticks of melted butter over the entire dry cake mix. Then sprinkle with the chopped nuts, chocolate chips and coconut. Bake at 350 degrees for l hour. (*) These items are optional. Plus, you can use any berry pie filling you desire - black cherry, blueberry or raspberry. | DESIGNER DUMP CAKE | 1 - 21 oz can cherry pie filling 1 - 20 oz can crushed pineapple 1 - 15 oz can peaches (*) 1/2 cup chocolate or white chips (*) 1 yellow cake mix 2 sticks butter 1 cup flaked coconut (*) 1 cup chopped walnuts &/or Pecans (*) | Preheat oven 350. Grease and flour a 10” Bundt pan. Mix all cake ingredients together in a large bowl, and beat 2 minutes at medium speed. Pour into prepared pan. Bake 45 to 55 minutes. Cool 20 minutes. Remove from pan and split into 3 layers. Spread frosting between layers, spoon the leftover frosting in the middle. Chill. | Frosting - 3 cups cold milk, 2 envelopes Dream Whip Topping, 2 packages pistachio instant pudding Whip all ingredients together until thickened, approx. 5 min. | PISTACHIO INSIDE OUTSIDE CAKE | 1 pkg yellow cake mix 1 pkg pistachio instant pudding 3 eggs 1 cup club soda 1 cup oil 1/2 cup pistachios | 14

17: CRUST: 2/3 cup graham cracker crumbs 2 t sugar 3 T + 1 t butter, melted FILLING: 8 oz cream cheese, softened 1/2 cup sugar 4 t all-purpose flour 1 extra-large egg - beaten 1/2 t vanilla extract 12 miniature peanut butter cups (I use half white chocolate and half original chocolate) In a small bowl, combine the cracker crumbs, sugar and butter. Press onto the bottom of six paper-lined muffin cups; set aside. In a small bowl, beat the cream cheese, sugar and flour until smooth. Add egg and vanilla; beat on low speed just until combined. Place a peanut butter cup in the center of each muffin cup; fill with cream cheese mixture. Bake at 350 for 15-18 minutes or until center is set. Cool on a wire rack for 10 minutes before removing from pan to a wire rack to cool completely. Refrigerate for at least 2 hours. Yield: 12. | MINI PEANUT BUTTER CHEESECAKES | Cheesecake | 15

18: CHOCOLATE GOOEY BUTTER COOKIES 1 - 8 oz pkg cream cheese, room temperature 1 stick butter, at room temperature 1 egg 1 t vanilla extract 1 - 18 oz box moist chocolate cake mix Confectioners' sugar, for dusting Preheat oven to 350 degrees F. In a large bowl with an electric mixer, cream the cream cheese and butter until smooth. Beat in the egg. Then beat in the vanilla extract. Beat in the cake mix. Cover and refrigerate for 2 hours. Roll the chilled batter into tablespoon sized balls and then roll them in confectioner's sugar. Place on an ungreased cookie sheet, 2 inches apart. Bake 12 minutes. The cookies will remain soft and "gooey." | Dessert | Sift together dry ingredients. Cut in shortening and peanut butter until mixture resembles coarse meal. Blend in syrup and milk. Shape into 2" roll: chill. Slice 1/8 to 1/4 inch thick. Place half the slices on ungreased cookie sheet. Next, spread 1/2 t peanut butter on each cookie. Cover with remaining slices seal edges with fork. Bake at 350 for about 12 minutes. Cool slightly; remove from sheet. Makes 2 dozen. | 1 1/2 cups all-purpose flour 1/2 cup granulated sugar 1/2 t soda 1/2 t salt | PEANUT BUTTER SANDWICH COOKIES | Cookies | 16 | 1/2 cup shortening 1/2 cup creamy peanut butter 1/4 cup light corn syrup 1 T milk

19: 1/2 cup butter 1 cups graham cracker crumbs 1 - 14 oz can Sweetened Condensed milk 1 - 12 oz package semi-sweet chocolate chips 1 cup peanut butter chips Preheat oven to 350. In 13x9 inch baking pan, melt butter in oven. Sprinkle crumbs evenly over butter; pour Eagle Brand Sweetened Condensed Milk evenly over crumbs. Top with chips; press down firmly. Bake 25 to 30 minutes or until lightly browned. Cool. Cut into bars. Store loosely covered at room temperature. Makes 24 - 36 bars. | Cookies | Cream together butter and sugar until fluffy. Add egg yolks, vanilla, and salt; beat well. Gradually add flour, mixing well. Shape dough in 3/4 inch balls; dip in 2 slightly beaten egg whites, then roll in walnuts. Place 1 inch apart on greased cookie sheet. Place a thumbprint in the center of each cookie. Bake cookies at 350 degrees for 10 minutes. Remove from oven. Place 1/2 to 1/4 teaspoon of jam or preserves in the center of each cookie. Place back in oven bake 3 to 5 minutes. Cool slightly; remove from sheet and cool on rack. Makes 2 dozen cookies. | 2/3 cup butter 1/3 cup granulated sugar 2 egg yolks 1 t vanilla | THUMBPRINT COOKIES | 1/2 t salt 1 cup sifted all-purpose flour 1 cup finely chopped walnuts Favorite jam or preserves | CHOCOLATE DOUBLE DELICIOUS COOKIE BARS | 17

20: Cookies | 1 cup butter 1 cup peanut butter 1 cup granulated sugar1 cup brown sugar 2 eggs 1 t baking soda 1 t baking powder teaspoon salt 2 cups flour Cream together butter and granulated sugar. Add brown sugar mix until smooth and creamy. Add eggs mix well. Sift together flour, baking powder, baking soda and salt. Add the flour mixture by tablespoons to the sugar mixture. Mold into a ball. Place on waxed paper and roll into a 1 inch by 8 to 12 in roll. Wrap in a fresh piece of waxed paper and refrigerate over night. When ready to bake preheat oven to 375 degrees. Cut cookies approximately 1/4" thick. Bake 10 to 12 minutes on ungreased cookie sheet. | MOM’S PEANUT BUTTER COOKIES | In a bowl stir together flour, corn starch & sugar. In another bowl mix with a mixer at medium speed, butter until smooth. Beat in flour mixture and extracts until well blended. Refrigerate 1 hour. Shape into 1 inch balls. Place about 1/2" apart on ungreased cookie sheet. | 1 cup flour 1/2 cup powder sugar 1/2 cup corn starch | MELT AWAY COOKIES | Bake in a 375 degree oven for 8 to 10 minutes. Makes about 3 dozen cookies. | 18 | 3/4 cup butter 1 t vanilla 1/2 t almond extract

21: Cookies | EGGNOG COOKIES 2 1/4 cups all-purpose flour 1 t baking powder 1/2 t ground cinnamon 2 1/2 t ground nutmeg 1 1/4 cups white sugar Preheat oven to 300. In medium bowl combine flour, baking powder, cinnamon and nutmeg. Mix well with a wire whisk and set aside. In a large bowl cream sugar and butter with an electric mixer to form a grainy paste. Add the eggnog, vanilla and egg yolks and beat at medium speed until smooth. Add the flour mixture and beat at low speed just until combined. Do not over-mix. Drop by rounded teaspoonfuls onto ungreased baking sheet, 1 inch apart. Sprinkle with nutmeg. Bake 23-25 minutes. Transfer to cool surface immediately, (makes 3 dozen). | Preheat oven to 325. Cover baking sheets with foil, then coat with a non-stick vegetable spray. In a medium bowl combine oats, flour, salt and baking powder. Mix well with a wire whisk and set aside. In a large bowl combine sugar and butter with an electric mixer at medium speed to form a grainy paste. Add egg and vanilla, and beat until smooth. Add flour mixture and blend just until combined. Drop dough by teaspoonfuls onto baking sheets, 2 1/2" apart. Bake for 10-12 minutes or until edges begin to turn golden brown. Let cool, then peel off cookies with fingers. Be sure to re-spray baking sheets between batches. Melt chocolate chips in sauce pan then drizzle over cooled cookies. | 1/2 cup eggnog 2 large egg yolks 1 t pure vanilla extract 3/4 cups butter, softened 1 T ground nutmeg | 1 large egg 1 t vanilla extract 1 cup melted chocolate chips 1/2 cup salted butter, softened 1 cup semi sweet chocolate chips | LACY OATMEAL COOKIES | 1 cup quick oats 1/4 cup all-purpose flour 1/2 t salt 1 1/2 t baking powder 1 cup white sugar | 19

22: PUMPKIN GOOEY BUTTER BARS | Cake: 1 - 18 1/4 oz pkg yellow cake mix 1 egg 8 T butter, melted Filling: 1 - 8 oz pkg cream cheese, softened 1 - 15 oz can pumpkin 3 eggs 1 t vanilla 8 T butter, melted 1 - 16 oz box powdered sugar 1 t cinnamon 1 t nutmeg Preheat oven to 350 degrees. Combine the cake mix, egg, and butter and mix well with an electric mixer. Pat the mixture into the bottom of a lightly greased 13 x 9" baking pan. To make the filling: In a large bowl, beat the cream cheese and pumpkin until smooth. Add the eggs, vanilla, and butter, and beat together. Next, add the powdered sugar, cinnamon, nutmeg, and mix well. Spread pumpkin mixture over cake batter and bake for 40 to 50 minutes. Make sure not to over bake as the center should be a little gooey. Serve with fresh whipped cream. For Peanut Butter Gooey Bars: Use a chocolate cake mix. Add 1 cup creamy peanut butter to the cream cheese filling instead of the pumpkin. Proceed as directed above. | 20

23: 1 cup butter 2 cups sugar 1 cup light corn syrup 1 can sweetened condensed milk 1 t vanilla 2 cups broken walnuts (or any nuts) wax paper candy thermometer Melt butter in saucepan. Add sugar, corn syrup and sweetened condensed milk. Stir constantly and cook until 240 degrees on a candy thermometer. Candy will turn from a white color to a golden color. Remove from heat; add broken walnuts and vanilla. Pour into lightly buttered baking pan. Let cool and harden at room temperature for 2-3 hours. The batter will appear darker first but it will lighten as it cools. The caramel is ready when you press down on it and it doesn't leave a mark. Cut wax paper into squares. Use a flexible spatula to cut out chews. Wrap in wax paper by rolling it and twisting the ends. Cut a pattern at the tips of the paper using a scissors. NOTE: For caramel apples you can use this same recipe. Let the caramel cool slightly in the pan then dip the apples covering completely. Roll in nuts if desired. Place on wax paper to cool. | HOMEMADE CARAMELS | Candy | 21

24: Melt butter over medium low heat in a saucepan. When butter is melted pour in sugar. Stir continually until butter and sugar mixture begins to slightly turn darker in color. Remove from heat. Add the Cheerios and mix well. Immediately pour hot mixture onto a foil lined cookie sheet to cool. Once cooled break into pieces and enjoy. | CHEERIO BRITTLE 1 cup butter, 1 cup sugar, 1 1/2 cup Cheerios | CHOCOLATE PEANUT BUTTER BONBONS 3 cups Rice Krispies cereal 1/2 cup butter 2 cups powdered sugar 2 cups chocolate chips (white or semi-sweet) 2 cups chunky peanut butter 1/4 stick of paraffin wax Melt the chocolate together with the paraffin wax in a double boiler. The wax is safe to eat and helps the chocolate adhere to the peanut butter. In a large mixing bowl, using your hands, mix all other ingredients. If the mixture is too sticky to handle, slowly add more powdered sugar. Roll mixture into 1" balls then dip each ball into the melted chocolate, covering completely. I use a wooden skewer. I stick the skewer into the ball, submerge into the chocolate, tap the excess chocolate off then use a second skewer to help slide the ball onto a piece of waxed paper. If you can see a little hole, than dip your skewer into the chocolate and dab the chocolate into the hole. Let cool. Eat Bonbons warm or cold. Keep in refrigerator. | Candy | 22

25: CHOCOLATE-COATED HONEYCOMB 1/2 cup firmly packed golden brown sugar 1/2 cup granulated sugar 1 cup dark corn syrup 1 T distilled white vinegar 1 T unsalted butter 1 T baking soda, sifted 12 oz semisweet chocolate, chopped Line a 9-inch square baking pan with 2-inch sides with aluminum foil, extending the foil over the sides. Butter the foil generously. In a large, heavy, deep saucepan, combine the brown sugar, granulated sugar, corn syrup, vinegar, and butter. Stir gently over medium heat until the sugars dissolve. Clip a candy thermometer onto the side of the pan. Cook, swirling the pan occasionally but not stirring, until the thermometer registers 300 degree, about 15 minutes. Remove from the heat, add the baking soda, and stir until combined (the mixture will foam). Immediately pour the mixture into the prepared pan. Let cool, about 2 hours. Using the foil, lift the candy from the pan. Fold down the sides of the foil away from the candy sheet. Cut or break the candy into rough 1-inch pieces. Melt the chopped chocolate in a stainless steel double boiler. Dip the candy in the chocolate, and let cool on a baking paper. When chocolate is firm, it is ready to serve. | Candy | 23

26: 3 cups granulated sugar 3/4 cup butter 2/3 cup evaporated milk 1 T vanilla extract 1 - 7 oz jar marshmallow cream 1 cup chopped walnuts 1 - 12 oz pkg. semisweet chocolate chips | Preheat oven to 360. Line a 10x15” cookie sheet with aluminum foil. Lightly grease the foil. Place graham cracker squares on the cookie sheet in one layer. Sprinkle pecans evenly over the top and set aside. Melt butter in a saucepan. Add brown sugar, and stir until the mixture boils. Boil for 1 minute. Pour mixture evenly over graham cracker squares & pecans. Bake 10 minutes. Remove from oven, & immediately place hot cookie sheet in the freezer. Remove the pan after 1 hour, and break candy into pieces. | 1 cup butter 1 cup firmly packed brown sugar 1 cup chopped pecans 24 graham cracker squares | GRAHAM CRACKER BRITTLE | FANTASTIC FUDGE | Candy | 24 | Lightly grease a 13x9" or 9" square pan. Mix butter, sugar and milk in a heavy 3 quart saucepan; bring to a full boil on medium heat stirring constantly. Continue boiling 5 minutes on medium heat or until a candy thermometer reaches 234 degree, be sure to stir constantly to prevent scorching. Remove from heat, gradually stir in chocolate chips until melted, add remaining ingredients; mix well. Pour into prepared pan, cool at room temperature. When cooled cut into squares.

27: Combine white chocolate and peanut butter in a microwave bowl. Heat until the melted. Mix well. Pour mixture into a 10x15” cookie sheet. Now melt the semi-sweet chocolate then pour it over the peanut butter mixture and swirl through with a knife. Chill until firm, then cut into 1" pieces. Store in refrigerator. | 2 cups white chocolate chips 12 oz creamy peanut butter 2 cups semi-sweet chocolate chips | TIGER BUTTER | Preheat oven 350 degrees. Grease a 10x15” cookie sheet then line flat with saltines. Bring the butter and brown sugar to a boil stir continually. Boil 4 minutes. Pour hot sugar mixture over the saltines. Shake pan slightly. | 1 1/2 cup butter 1 1/2 cup brown sugar 1 pkg. soda/saltines crackers 1 bag semi-sweet chocolate chips 1/4 cup slivered almonds (optional) | SODA CRACKER BRITTLE | Bake at 350 for 5 minute. Sprinkle 1 bag of chocolate chips over the crackers. Allow chocolate to melt. Spread smooth. Sprinkle with slivered almonds. Chill until chocolate is firm. Break in to pieces and enjoy. | Candy | 25

28: Pie | Bake 375 degrees a 9" deep dish pie crust for 12 minutes Filling/ Topping - Mix peanut butter and 1/2 cup powdered sugar until finely crumbled using a fork or food-processor. Sprinkle 1/2 of the peanut butter powdered sugar mixture over the baked pie shell. Save the other 1/2 for the topping over the meringue. Custard - Combine cornstarch, sugar, salt, milk, and beaten egg yolks in a saucepan stirring constantly until it boils. Cook until slightly thickened. Remove from heat. Stir in butter & vanilla. Pour over peanut butter powdered sugar mixture. Meringue - Beat 3 egg whites until stiffened and place over custard being sure to seal the edges of the custard. Sprinkle the rest of the crumbled peanut butter powdered sugar mixture. Bake at 350 degrees for 20 minutes. Cool thoroughly before serving. | CUSTARD PEANUT BUTTER CRUMBLE PIE | 1 deep dish pie crust Custard 1/4 cup cornstarch 2/3 cup sugar 1/4 t salt 2 cups milk 3 egg yolks, beaten 2 T butter 1/4 t vanilla Filling and Topping 1 cup powdered sugar 1/2 cup creamy peanut butter Meringue - 3 egg whites | 26

29: Pie | CHESS PIE | 1 - 8 oz pkg cream cheese (softened) 1/2 cup honey 1 - 16 oz jar peanut butter 1 - 8 oz container frozen whipped topping (thawed) 9” chocolate cookie crumb pie crust 2 T semi-sweet chocolate chips 1/2 T shortening Beat together cream cheese and honey. Mix in peanut butter. Gently fold in whipped topping. Spoon into crust. Heat chocolate chips and shortening over low heat until melted. Drizzle over pie. Pie can also be garnished with crushed peanuts instead of chocolate. Chill 4 hours or overnight. Serves 8. | Heat oven to 350 degrees. Whisk together eggs and sugar in large bowl until light and, lemon-colored. Whisk in remaining 4 ingredients until smooth. Pour into pie crust. Bake 1 hour, until top is golden and filling is set in center. Cool on wire rack. Makes 8 servings. | PEANUT BUTTER PIE | Pie | 27 | 2 large eggs 1 cups sugar 1/2 cup butter melted 1/4 cup milk 2 T flour 1 t vanilla extract 1 pie crust

30: MEATBALL SANDWICHES 3/4 pound ground pork 3/4 pound ground beef 1/4 cup grated Parmesan cheese 2 large eggs, lightly beaten 1/3 cup dry bread crumbs 1/4 cup finely chopped onion Salt & ground pepper 4 cloves garlic, finely chopped & sautéed 1 cup olive oil 4 to 6 sub rolls Sliced provolone or Swiss cheese Combine the meatball ingredients in a bowl, except olive oil and season with salt and pepper. Heat oil in a large sauté pan over medium-high heat. Roll the mixture into 2 inch balls and fry until golden brown, reduce heat cover and slowly cook until done. Remove with a slotted spoon to a plate. | Homemade Relish 6 slices chopped dill pickles 4 slices chopped tomatoes 3 slices chopped onion 1/4 cup olive oil 2 T dill pickle juice 2 T oregano Mix all relish ingredients together. Refrigerate for at least 3 hours before serving. | To assemble sandwiches slice rolls and grill in broiler until light golden brown. Add two slices of cheese place back under broiler until melted & bubbly. Add meatballs, homemade relish and sprinkle with Parmesan cheese. Wrap each sandwich in parchment paper to serve. | Sandwiches | 28

31: Sandwiches | SAUSAGES & PEPPERS SANDWICHES | 1/4 cup extra-virgin olive oil 2 cloves garlic, thinly sliced 1 large red onion cut into 2" chunks 1 cups dry red wine 4 fresh hot or mild Italian sausages Pinch of dried oregano 4 fresh sweet Italian sausages 2 red bell peppers, cored, seeded, & cut into 2” chunks 2 green bell peppers, cored, seeded & cut into 2” chunks 1 cup crushed canned Italian plum tomatoes Salt and freshly ground black pepper 4 to 6 sub rolls Heat olive oil in a large skillet with a lid over medium-high heat. Add garlic, onions and peppers - stirring until onion is translucent, about 5 minutes. Add sausage to mixture and cook for about 4 minutes until brown. Add tomatoes, red wine, oregano and pinch of salt. Cover pan and simmer for about 25 minutes. Season with salt and pepper and serve sausage on platter. To serve slice rolls and grill in broiler until light golden brown. Add sausage, onions and peppers, sprinkle with Parmesan cheese. | 29

32: Sandwiches | HOT HAM & CHEESE SANDWICHES 5 lb ham, shaved in food processor 7 T mustard 1 t poppy seed 3 T Worcestershire Sauce 1 lb grated cheddar cheese 1 lb grated jack cheese 2 onions chopped 1 lb melted butter Mix all ingredients together. Form hamburger patties. Place a patty on a hard roll and wrap in foil bake at 325 degrees for 15 to 25 minutes depending on their size. To store leftovers wrap each patty individually in foil and place in freezer. Cook from frozen 45 to 55 minutes. Make about 30 patties. | PRESSED PICNIC SANDWICH Recipe on next page | 30

33: Sandwiches | Filling 1/2 LB pork tenderloin, ground won ton wrappers 6 TBSP green onion, minced fine 1 tsp. salt 1 small egg white 1 tsp. sesame oil 1 tsp. soy sauce 4 shitake mushrooms, soaked for 20 mins then diced fine | Cut bell pepper in quarters; remove seeds & membranes. Place peppers on a baking sheet skin side up. Place baking sheet on a rack in the oven, about 4 to 5 inches from broiler. Broil until skins are blackened. Transfer the peppers to a plastic bag; seal & let stand for 15 - 20 minutes. Remove from bag and peel off blackened skin with your hands. Slice peppers in half, and remove the seeds and stems. Cut flesh into 1" wide strips In a medium bowl, combine the mustard and vinegar. Gradually whisk in the olive oil. Whisk in 2 tablespoons warm water. Whisk in salt and pepper to taste, and set the vinaigrette aside. Slice loaf of bread lengthwise, and remove soft crumbs. Spread olive paste on the bottom crust, and add the pepper strips. Crumble the goat cheese on top of peppers. Arrange artichoke hearts over goat cheese. Drizzle half of the reserved vinaigrette on top. Arrange prosciutto and salami over artichoke hearts. Drizzle with the remaining vinaigrette. Scatter herbs over meats. Place the top crust on sandwich. Wrap the sandwich tightly with plastic wrap. Set a weight, such as a brick or large cast-iron skillet on top for at least 1 hour. When ready to serve, slice sandwich into 10 pieces. This sandwich can be made one day ahead of time; instead of adding the vinaigrette in step three, add it just before you pack the sandwich, or one hour before serving. | 8 oz marinated artichoke hearts 6 oz prosciutto, thinly sliced 1 loaf rustic Italian bread, such as ciabatta 1/2 cup prepared black-olive paste 1/4 lb peppered salami, thinly sliced 2 cups loosely packed mixed fresh herbs, such as basil, cilantro, or parsley | 3 medium red bell peppers 1 t Dijon mustard 1 T balsamic vinegar 1/4 cup extra-virgin olive oil Salt & pepper 8 oz fresh goat cheese | PRESSED PICNIC SANDWICH | 31

34: 1 corned beef brisket cold water 1 head of cabbage cut into fourths Put the corned beef in a large heavy pot and cover with cold water. Bring to a boil and skim all of the foam that rises to the surface. Cook for 3 to 4 hours. Pierce with a thin-bladed knife to check if the meat is tender. Continue cooking until tender. Add the cabbage during the last half hour of cooking. Preheat broiler. Remove the beef from the pot and place on a broiler pan or baking sheet. Remove the cabbage to a platter with a slotted spoon and drizzle with the dill vinaigrette (see recipe to right). Brush the top of the meat with the glaze and place under the broiler. Broil until the top is golden brown, about 8-10 minutes. Remove and let rest for 10 minutes before slicing. | 1/4 cup whole grain mustard 2 T Dijon mustard 3 T honey Salt and freshly ground pepper Whisk together all ingredients until smooth. | CORNED BEEF DINNER W/ HONEY MUSTARD GLAZE, HORSERADISH SMASHED POTATOES & DILL VINAIGRETTE CABBAGE | HONEY MUSTARD GLAZE | Dinner | 32

35: DILL VINAIGRETTE 1/4 cup white wine vinegar 1 small shallot, coarsely chopped 3 T chopped fresh dill Salt & pepper 1/2 cup olive oil Place vinegar, shallot, dill and salt and pepper in a blender and blend until smooth. With the motor running, slowly add the oil and blend until emulsified. Season with salt and pepper. Drizzle over cooked cabbage. | 5 lb new potatoes, cut into large pieces 1 cup milk 1 cup heavy cream 6 T unsalted butter 3 T prepared horseradish Cook potatoes in large pot of salted water until soft. Drain well. Bring milk and heavy cream to a simmer over medium heat. Add the warm mixture, butter and horseradish to the warm potatoes and smash until combined. (The potatoes should be lumpy not smooth) Season with salt and pepper to taste. | HORSERADISH SMASHED POTATOES | 33

36: 4 filet mignon (approximately 2" thick) 1/2 cup beef bouillon 3 t freshly cracked black pepper 2 t extra virgin olive oil 5 shallots, sliced in half 6 T butter, divided 2 T Worcestershire sauce 3 T red wine vinegar Sliced green onions, for garnish Dry filets & sprinkle each side generously with cracked pepper; press pepper into beef. Place on plate, cover, refrigerate 3 hours. In a skillet, heat olive oil and add 1 tablespoon butter; cook filets quickly on each side (approximately 4 - 6 minutes per side). Place meat on a warm platter; keep warm. Pour excess pan drippings from skillet; add 3 T butter to pan. Sauté shallots for 1 minute over medium heat; add beef bouillon. Increase heat and boil to reduce pan juices to 2 T. Be sure to scrape bottom of pan well while sauce is cooking; add red wine vinegar and Worcestershire sauce; boil 1 minute. Add remaining butter and mix with pan juices; pour over filets. Garnish with sliced green onions. Serve immediately. | ELEGANT FILET MIGNON Topped with a superb butter sauce! | Dinner | 34

37: CHILE RELLENO CASSEROLE 1 large can whole green chiles 1 lb Longhorn cheese 1 lb Monterey Jack Cheese 6 Eggs 3/4 can (9 oz.) evaporated milk 1/2 cup flour Split chiles, remove seeds. Grate the cheese and mix them together. In a 9x13" baking dish layer chiles and cheese, (3 layers of each), salt and pepper to taste. Beat egg whites until stiff then add yolks, flour and evaporated milk. Pour mixture over chiles and cheese. Pierce all over with a fork. Bake at 350 for 45-60 minutes or until golden brown. Serve with *salsa and sour cream. | Dinner | Chop onions and sauté in oil. Blend tomatoes in blender, lowest speed. Pour in pan with sautéed onions. Add salt and pepper, garlic powder to taste plus a pinch of oregano. Simmer 5 to 10 minutes. | 35 | *Salsa 1 large can tomatoes 2 t oil 6 - 8 green onions 1 small yellow onion garlic powder & oregano salt and pepper

38: ROASTED PORK LOIN W/ BALSAMIC-CRANBERRY SAUCE 2 lb boneless pork tenderloin Salt and pepper to taste 1 T olive oil 1/2 cup chicken broth 1/2 cup water 2/3 cup whole cranberry sauce 2 T balsamic vinegar 1 t dried rosemary leaves Pinch of dried thyme Pinch of rubbed sage 3 T butter Preheat oven to 350 degrees. Salt and pepper roast. Heat olive oil in a roasting pan over medium-high heat. Add roast and brown on all sides. Place uncovered pan in oven and roast for about 45 minutes or until a thermometer inserted in center registers 165 -170 F. Remove from pan, slice pork and serve with the following sauce. Balsamic Cranberry Sauce - Over medium heat in a frying pan add broth, water, cranberry sauce and until well heated. Add balsamic vinegar, seasonings and butter. Cook until sauce is reduced to desired consistency. Taste for seasoning. Serves 4-6 | Dinner | 36

39: Dinner | PORK LOIN W/ BROWN SUGAR & MUSTARD RUB 2 T brown sugar 1 t yellow mustard 1-1/2 t paprika 1-1/2 t dried cumin 1-1/2 t salt 1 t black pepper Place the brown sugar and mustard in a small bowl. Combine with the back of a spoon. Add the remaining dry ingredients and combine well. Pat off excess moisture from the pork with a paper towel. Rub the dry ingredients all over the surface. (The brown sugar with clump at first, but will eventually spread as the pork sets.) Place in a baking dish and cover with plastic wrap. Refrigerate for at least 2 hours or overnight. Check occasionally to spread the rub more evenly. Heat a grill on high heat for indirect grilling. Place the pork, fat side down over direct heat and sear for about 3 minutes. Turn and sear the other side. Turn heat to medium and move pork to cool area of grill. Cover and cook until pork is done, about 40 minutes depending on thickness and the grill, turning occasionally. You must check this with a meat thermometer to make certain it does not overcook and dry out. The temperature should be 155-160 F. Place on a cutting surface and let rest for 10 min. before slicing. During that time, the meat will continue to cook to the proper temperature. Slice and serve. Note: If making in oven, preheat to 350 degrees. Heat an ovenproof skillet or small roasting pan over high heat. Add 2 tablespoons olive oil and heat. Place pork, fat side down in pan. Sear for about 2 minutes, then turn and sear the other side. Place in oven and roast until done as stated above, about 45 minutes. | 1 t garlic powder 1 t onion powder 1 t dried rosemary 1/2 t rubbed sage 1/2 t dried thyme 1 - 2 lb boneless pork loin | 37

40: Dinner | 1 lb boneless chicken breasts 1 medium carrot, diced or julienne 2 green peppers, cut into pieces 1 red pepper, cut into pieces 12 lg water chestnuts, cut into fourths 2 T peanut oil 1 medium onion, cut into " pieces | 2 T peanut oil 8 mushrooms sliced thick 3 T Hoisin Sauce 2 t rice vinegar 1 1/2 cup cashews Dash of sesame oil Sesame seeds | Marinade: 2 T Cornstarch, 2 T Sake, 4 T Soy Sauce Cut chicken into 3/4" pieces and marinade for at least 30 min. Add the first 2 T oil to the wok and heat to medium heat. Now add the peppers, onions and the sliced carrots. Stir-fry for about 2 minutes. Be sure to stir often to minimize the scorch marks on the peppers. Add the mushrooms and water chestnuts. Mix well. Now remove the vegetables and place them in a bowl. Wipe the wok with a paper towel to remove any moisture. Drain the chicken. Heat your wok to high heat. Add 2 T of oil and bring it to high heat. Now add the chicken and stir-fly until it has turned white. This will take about 2 minutes. Add the Hoisin Sauce, rice vinegar, mix well and cook an additional minute. Add the vegetables, mix well and stir-fry for 1 minute more. | BARB’S CASHEW CHICKEN | Now add the cashews and the sesame oil. Mix well to heat. Place in serving dish and sprinkle with sesame seeds. I usually serve over hot steamy rice. | 38

41: 2 cup Cap'n Crunch cereal 6 eggs 2 cup corn flakes 1 cup milk 2 1/2 cup all-purpose flour 25 to 30 chicken tenders 3 T granulated onion 3 T granulated garlic Vegetable oil for deep frying 1 T pepper | Dinner | CAP'N CRUNCH CHICKEN | In food processor, grind cereals until crumbly but some 1/8" chunks are still visible. Spread in a shallow pan. In a bowl, combine flour, onion, garlic and pepper. In a separate bowl, combine the eggs and milk. Dredge chicken in seasoned flour. Dip in egg mixture, coating evenly. Dredge in cereal mixture, coating well. Arrange on wax paper. Preheat oil in deep fryer to 325 degrees. Deep fry chicken in batches for 3 minutes or until golden brown. Drain. Makes 4 servings. | 2 T chopped green pepper 1 cup mayonnaise 1 t Worcestershire sauce 1 t Tabasco sauce 2 T yellow mustard 1/4 cup hot mustard Salt & cayenne pepper to taste | Combine all sauce ingredients and mix well. Serve on the side with chicken. | 1/4 cup sliced green onions 2 T horseradish 2 T chopped garlic 1 T red wine vinegar 2 T chopped onion 1 T water 2 T chopped celery 2 t cider vinegar | REOLE MUSTARD SAUCE FOR CAP'N CRUNCH CHICKEN | 39

42: 1 cup pecans 2 T cornstarch 1 t dried thyme 1 t paprika 1 t salt 1/8 t cayenne 1 egg 2 T water 4 boneless, skinless chicken breasts 3 T cooking oil Mustard Sauce 1 cup mayonnaise 2 T Dijon mustard 1/2 t white-wine vinegar 1/2 t sugar 2 T chopped fresh parsley pinch cayenne pepper 1/4 tsp salt | Dessert | Dinner | In a food processor, pulse pecans with the cornstarch, thyme, paprika, cayenne and salt, until the nuts are chopped fine. Transfer the mixture to a medium bowl. Whisk together egg and water in a small bowl, dip each chicken breast into the egg mixture and then into the nut mixture. In a large nonstick frying pan, heat the oil over medium heat. Add the chicken to the pan and cook for 5 minutes. Turn and continue cooking until the chicken is golden brown and cooked through, 5 to 6 minutes longer. Mustard Sauce - in a small bowl, combine mayo, mustard, vinegar, sugar, parsley, a pinch of cayenne, and salt. Serve the chicken with the mustard dipping sauce. | PECAN-CRUSTED CHICKEN W/ MUSTARD SAUCE | 40

43: 2 T ginger, chopped 1 cup orange juice 2 T molasses 3 cloves garlic, chopped 2 T parsley 2 T cilantro 4 boneless chicken breasts Parchment paper & string | Dinner | Roasted Corn Relish 2 T parsley 2 cloves garlic, chopped 2 T cilantro 2 T olive oil 2 T balsamic vinegar 2 roasted red peppers, chopped Kernels from 2 ears roasted corn | Marinade - In a bowl, mix together ginger, orange juice, molasses, garlic, parsley and cilantro. Pour over chicken. Marinade for at least 1 hour, turning halfway through. Place each breast on a piece of parchment paper. Fold paper around breast twist each end, then tie with string. Bake at 450 degrees for 12 to 15 minutes. Remove chicken from oven. Open paper in the center so that chicken is visible. Spoon corn relish over chicken and serve. Roasted Corn Relish - Cut bell pepper in quarters; remove seeds & membranes. Place peppers on a baking sheet skin side up. Place baking sheet on a rack in the oven, about 4 to 5 inches from broiler. Broil until skins are blackened. Transfer the peppers to a plastic bag; seal & let stand for 15 - 20 minutes. Remove from bag and peel off blackened skin with your hands. Chopped peppers for the relish. Roast corncobs by placing them under a broiler for 20-30 minutes, turning continually until the kernels are tender. Carefully cut kernels off of cob. In a bowl mix together corn, peppers, parsley, cilantro, garlic, vinegar and oil. | PAPER WRAPPED CHICKEN W/ ROASTED CORN RELISH | 41

44: 1 lb boneless chicken breast, 1/4" thick 1 cup sesame seeds 1 cup walnuts, chopped 3 cups oil for deep-frying *3 T salt *1 T of whole Szechwan peppercorns Dipping Sauce - Raspberry Ice Cream Topping | Dinner | Make the *Szechwan Salt-Pepper. Place the salt and the peppercorns in a heavy pot and heat to medium heat. Heat the salt until it is slightly browned. Let it cool and then crush the mixture in a mortar and pestle. Store in a jar. Mix the batter until smooth. Cut the chicken into pieces 1-2" wide. Sprinkle equal amounts of sesame seeds and walnut pieces on a cookie sheet so that the sheet is covered. Now dip a piece of chicken in the batter, let it drip, and then roll it in the cookie sheet until both sides are covered with the sesame seeds and the walnuts. Place it on a piece of waxed paper. Continue with this procedure until all the chicken is done. Now refrigerate for 30 minutes to set the mixture. Heat 3 cups of oil to 350 degrees. Deep-fry the pieces of chicken, 4-5 at a time, for two to three minutes. Remove from the oil and drain on a paper towel. To serve just slice the chicken pieces while they are still warm into 1/4" slices and sprinkle with the Szechwan Salt-Pepper. *If you don’t have the Szechwan pepper, this dish is still very good without it. | Batter 8 T cornstarch 2 t salt 4 egg whites | WALNUT SESAME CHICKEN | 42

45: Dinner | Peanut Butter Sauce 1/2 cup smooth peanut butter 1 T soy sauce 1/4 t red pepper flakes Olive oil 1 crushed garlic glove 1 t curry powder 3/4 cup chicken broth 1 lb boneless, skinless chicken breast cut into bite-size pieces Chicken - Place the chicken on skewers. Brush with olive oil. Grill until done, about 7 minutes, turning at least once. Serve with the peanut butter sauce. Peanut Butter Sauce - Combine all the sauce ingredients in a bowl. Microwave covered on high for 3 minutes or until smooth. If too thick, add more broth. Serves 4 as an entree, 8 as an appetizer. | 43 | GRILLED CHICKEN w/ PEANUT BUTTER SAUCE

46: THERESA'S CHINESE CHICKEN SALAD 1 head lettuce 1 small can mandarin oranges 2 cooked chicken breast 1/2 red bell pepper 20 fried won ton strips 1 T sesame seeds 2 T Green Onion 1/4 cup toasted silvered almonds 1 small can sliced water chestnuts 3 T toasted sesame dressing TOASTED SESAME DRESSING 1/2 cup sugar 2 t dry mustard 2 t salt 2/3 cup vinegar 2 t soy sauce 3 T onion juice 2 cup salad oil 3 T Toasted sesame seeds In a food processor of blender combine sugar, mustard, salt, vinegar & soy sauce on medium speed for 20 seconds or until completely blended, add onion juice or 1/2 cup chopped onions. Blend until smooth on low speed. Add oil slowly in a thin steady stream. Mix until thickened. Pour into refrigerator container and stir in sesame seeds. Cap tightly and use within 1 month. Make 1 quart. | Salad | 44

47: DILL PASTA SALAD 8 oz penne pasta – cooked 2 cup fresh broccoli florets 2 cup cherry tomatoes 1/2 cup chopped green onions 3 oz mozzarella cheese cut into 1/4" cubes Creamy Dill Dressing: 1 cup low-fat plain yogurt or low free sour cream 1/2 cup mayonnaise 1 T Dijon mustard w/ horseradish 2 T chopped fresh dill or 1 T. dried dill 1 T red wine vinegar 1 t sugar 1/4 t salt Mix all ingredients together, chill and serve. | RAMEN SLAW SALAD Slaw: 2 pkg of chicken Ramen 16 oz package of slaw 4 oz roasted slivered almonds 1 bunch scallion, sliced thin In a bowl, break apart dry Ramen noodles. Mix in slaw, slivered almonds and scallions. In a cruet jar, mix all dressing ingredients. Pour over slaw mix, toss well, and serve. | Dressing: 1/4 cup sugar 3/4 cup oil 1/4 cup vinegar 1 packet Ramen seasoning | Salad | 45

48: BEER-CHEDDAR CHOWDER 1 cup broccoli tops 1 cup shredded carrots 2 cup chicken broth 1/4 cup chopped onions 1/4 cup butter 1/4 cup flour + 1 t 1/4 t dry mustard 1/4 t black pepper 2 cup whole milk 8 oz cream cheese 2 cup shredded sharp cheddar cheese 16 oz fully cooked polish sausage cut into thin slices 3/4 cup beer In a medium saucepan combine broccoli, carrots, chicken broth and onion. Bring to boil. Reduce heat and simmer, covered for 8 to 10 minutes or until tender. Do not drain: set aside. In a frying pan place the sliced polish sausage. Fry until golden brown. Drain and set aside. In a saucepan melt butter. Stir in flour, dry mustard, and pepper. Add milk all at once. Cook and stir until thickened and bubbly. Cook and stir 1 minute more. In a mixing bowl stir 1/2 cup of the hot milk mixture into cream cheese, stir until well combined. Stir cream cheese mixture into remaining milk mixture in saucepan. Add sausage, cheddar cheese, and beer into thickened mixture. Cook and stir over heat until cheese melts and sausage is heated through. Stir in undrained vegetables; heat through. Ladle into soup bowls. | Soup | 46

49: In bowl combine the egg white, salt, soy sauce and sesame oil and mix well. Now combine the mixture with the rest of the filling ingredients. Place the filling in your refrigerator for about 20 minutes. Now let's prepare the sauce. Heat your wok or heavy-bottomed pot to medium heat. Now add the oil and chili oil and bring them to medium heat. Drop in the green onion and garlic. Stir-fry until the garlic starts to turn brown. This will take less than 1 minute. Now add the Szechwan pepper, mix well and immediately add the rest of the sauce ingredients. Bring back to a simmer and cook for 10 minutes. Turn off the heat. Making the dumplings is easy. Place about 1 tablespoon of the filling on the center of the won ton wrapper. Pick up opposite comers of the wrapper and join them over the center. Squeeze then together sealing the filling inside. Bring a medium pot of water to a boil. Add the dumplings and bring the water back to a gentle boil. Now cook an additional 5 minutes. gently place the dumpling in a colander to drain. Rinse them immediately with hot water to remove any excess starch. Serve by placing 3 - 4 rinsed dumplings in individual serving bowls and spooning some of the soup over them. | Soup 1 T oil 1 - 2 t chili oil 1 t sesame oil 1 T soy sauce 1 T sugar 4 t garlic, minced 2 T hot bean sauce 1 cup chicken stock 3 green onions, minced 1/4 tsp. ground Szechwan pepper | Filling 1 small egg white 1 t salt 1 t soy sauce 1 t sesame oil 1/2 lb pork tenderloin, ground won ton wrappers 6 T green onion, minced fine 4 shitake mushrooms, soaked for 20 minutes, then diced fine | SZECHWAN DUMPLINGS SOUP | 47

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Barbara Phillips
  • By: Barbara P.
  • Joined: over 5 years ago
  • Published Mixbooks: 9
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About This Mixbook

  • Title: Barbara's Favorite Recipes
  • A Collection of Yummy Recipes
  • Tags: None
  • Published: about 5 years ago

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