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cassie and jeff's cook book (Copy)

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S: Recipes From The Heart For Cassie & Jeff Barron 7/31/2010

BC: Designed By Amy May

FC: Recipes From The Heart

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. | Amy May

2: Bruchetta Lentil Ratatouille Stuffed Mushroom Caps Bread Salad Panzenella Spring Anti-pasta Salad Taco Salad Peanut Soup Rustic Tortellini Soup Chicken in Wine Turkey Meatloaf Chicken Chili Chicken Enchiladas Stuffed Chicken Marsala with Garlic Smashed Potatoes No-Cream Pasta Primavera Diane's Gravy Recipe Pepper Steak Pat's Famous Ribs

3: Beef Tenderloin with Mustard and Herbs Slow cooked Garlic Smashed Potatoes Crowd Size "Slop"From Grandma Jean's Kitchen Grandma Sharon's Sloppy Joes Honey Dijon Salmon With Pecan Crust Ginger Glazed Salmon Dana's Famous Smashed Potato Casserole Baked Gruyere Potatoes Apple Pancake French Toast Casserole Strawberry Yogurt Crunch Andrea's Cornbread Peanut Butter Cookies Banana Chocolate Loaf Pumpkin Bars with Cream Cheese Frosting Texas Fudge Cake

4: Bruchetta 3-4 large tomatoes 2 large cloves of minced garlic 1/4 cup olive oil 1/2 of 1/4 cup of red wine vinegar 1 onion chopped hint of basil 1 t. salt 1T. sugar 1 jar of fresh mozzarella cheese Mix it all together and let stand for 2 hours in the fridge. Serve over french bread and enjoy! | Dana Musinski

5: Lentil Ratatouille Stuffed Mushroom Caps 1/2 pkg. cooled steamed lentil 1 jar Ratatouille (from Trader Joe's) 1 pkg. Portabella Mushroom caps (clean out gills) Crumbled Goat Cheese Combine lentils with Ratatouille and fill mushroom caps. Place in pan and bake at 370 degrees for 15-20 minutes. Top with goat cheese and bake for additional 5 minutes | Anna Sottosanto

6: Bread Salad Panzenella 1 pkg. mini grape tomatoes 1 pkg. Seedless baby cukes, sliced & quartered Thinly sliced red onion 1Tub marinated mozzarella cheese Tuscan pane bread, cubed (or any crusty bread) Fresh chopped basil Combine all of the ingredients, add salt and pepper to taste. Additional olive oil can be added if necessary. | Anna Sottosanto | Spring Anti-pasta Salad 1 pkg. Fusilli Pasta Fresh Mozzarella diced Sliced Kalamata Olives Julienne Sun Dried Tomatoes Red Wine Dressing Cook pasta per pkg. direction, drain. Toss in mozzarella, olives, sun dried tomatoes and add red wine dressing. Salt and pepper to taste. Serve chilled Options: Fresh basil, dried oregano, sliced red onion, salami, grape tomatoes, diced green and yellow squash, extra olive oil or Parmesan cheese.

7: Renee Carson Taco Salad 1 head lettuce tomatoes 1 bunch green onions 1 can kidney beans (drain beans but do not rinse) 16 oz. Mexican cheese 1 bag of nacho cheese doritos (crumbled up) 1 jar creamy garlic dressing (can be substituted with ranch) Mix everything in large bowl, serve cold | Renee Carson

8: Peanut Soup 1 medium onion, chopped 2 ribs of celery, chopped 1/4 cup butter 3 T. flour 2 qt. chicken broth 2 cups peanut butter 1 3/4 cups light cream Saute onion and celery in butter until soft. Stir in flour to blend. Add chicken broth and bring to a boil. Add peanut butter and cream blending, return to low heat, do not boil. Serve......you may garnish with chopped peanuts or parsley | Tina Vaughn

9: Rustic Tortellini Soup 1 lb. of ground turkey 1 medium chopped onion 6 garlic cloves 2 cans (14 1/2 oz) chicken broth 1 3/4 cups water 1 can (14 1/2 oz) diced tomatoes 1 package refrigerated whole wheat tortellini 6 oz fresh baby spinach 3/4 tsp. dried basil 1/4 tsp. pepper Dash of red pepper flakes Crumble ground turkey into a large pan, add onion. Cook and stir over medium heat and then add the garlic cloves. Add broth, water and tomatoes. Stir in tortellini and return to a boil. Add spinach, basil, and red pepper flakes. cook on low for about 45 minutes. | Rachel Stoughton

10: Chicken In Wine 3 chicken breast 1 tsp. salt 1 cup sour cream 1 can cream of mushroom soup 3 Tbsp. flour 1/2 cup sauterne wine (extra dry vermouth) 1 Tbsp. paprika Place cleaned chicken in a 9x13 inch baking dish. Sprinkle with 1/2 tsp. salt. Stir together sour cream, soup, flour, wine and remaining salt until smooth. Pour over chicken. Sprinkle with paprika. Bake at 325 degrees for 1 1/2 hours. Serve over rice | Marcia Haslick

11: Turkey Meatloaf 1 1/2 pound ground turkey breast 1large egg 2/3 cup minced onion 1/3 cup minced red bell pepper 1/2 cup ketchup 2 Tbsp worcestershire sauce 1/2 tsp. chopped fresh basil 2 Tbsp.s extra virgin olive oil 1 tsp. sea salt 1/2 cup panko bread crumbs 1/4 tsp freshly ground black pepper Preheat oven to 375 degrees, Lightly coat a 4x8-inch bread pan with canola oil. Combine all ingredients in a large bowl and mix well. Shape into a loaf and place in pan. Bake for 45 minutes or until turkey is cooked though. Cool slightly and slice into 6 equal portions. | Victoria Stumpf

12: Chicken Chili 1 to 1 1/2 lbs Chicken ( skinless boneless breasts) cubed 1/2-1 Whole white onion chopped 1 can Chicken broth (14 oz) 1 can S&W white beans (15 oz) 1 can Diced green Chiles (4 oz) 1 tsp. Garlic power 1 tsp. Oregano 1 tsp. Cumin 1 Tbsp. Oil Sprinkle red pepper to taste Chopped cilantro to taste Heat oil in large pot saute chicken and onion until chicken is white. Add all other ingredients and let simmer uncovered on low foe 15 minutes.. Serve with sourdough bread-Enjoy! | Cindy Hussey | If you want to make this more like soup double the canned items and spices but use same amount of chicken.

13: Chicken Enchiladas 3 cups shredded cooked chicken - one of those deli roasted chickens is perfect for this 1 cup salsa verde (green salsa) 1-4 ounce can chopped green chilies 1-2 Tbsp. chopped chipotles in sauce (more if you like it hotter) 8 - 8inch flour tortilla 1 cup chicken broth 2 cups whipping cream 1.5 cups Monterey jack cheese, shredded Mix first 4 ingredients in bowel Pour 1/2 the whipping cream in the bottom of a 9X13 baking dish. Pour chicken broth in bowl and one by one submerge each flour tortilla. Place approximately 1/8 chicken mixture in each wet tortilla and roll up. Place all 8 side by side in dish, sprinkle with cheese, and pour remaining whipping cream on top. Bake at 350 for 30 minutes. Makes 8 | Cindy Hussey

14: Stuffed Chicken Marsala with Garlic Smashed Potatoes Stuffing Ingredients 1/2 cup gouda cheese 8 oz mozzarella cheese 1/4 cup shredded Parmesan cheese 1/4 tsp. crushed red pepper 1/2 cup breadcrumbs 2 tsp. fresh minced garlic 1/4 cup chopped sun dried tomatoes 1/2 cup sour cream Chicken Ingredients 8 butterflied chicken breast 2 cups flour Vegetable oil Sauce Ingredients 1 medium chopped onion 6 cups sliced mushrooms 24 oz. Marsala Wine 8 oz. heavy cream Garlic Smashed Potatoes Ingredients 2 lb. small red potatoes (halved with skins left on) 6 cloves garlic thinly sliced 2 handfuls chopped flat leaf parsley 1 cup heavy cream Olive oil & butter to taste | Chrissy Wagner

15: Stuffing: Combine all ingredients in medium bowel; mix well and set aside. Chicken: Preheat the oven to 375 degrees. Pound chicken with small frying pan until thin (to make less of a mess place chicken in a ziplock baggie with a little bit of water before pounding). Place stuffing on one half of chicken breast then fold the other half of chicken on top of stuffing. Cover bottom of a large frying pan with vegetable oil and preheat over medium heat until shimmering. Dredge the stuffed chicken breast in flour until well covered. Place chicken in frying pan (you will have to do this in more then one batch) and cook each side until golden brown. Remove chicken from pan and place on a baking sheet. Bake until internal temperature is 180 degrees (about 25 min.) Sauce: As soon as the chicken if in the oven place onions in the frying pan that you used for the chicken. Cook for about two minutes the add the mushrooms. Cook until the onions are translucent and mushrooms are tender. Add the Marsala wine and stir. Bring the sauce to a simmer then add the heavy cream. Simmer on low heat until the chicken is done. Garlic Smashed Potatoes:Place the halved potatoes in a large pot, cover with about one inch of water.Bring the water to a boil and cook for about 12 minutes or until you can easily put a fork through the potatoes. Strain potatoes and set aside. Cover the bottom of the pot with olive oil. Evenly spread the garlic slices in the olive oil an cook until they are golden brown (be careful with this, the garlic burns very easily). Add the parsley and heavy cream, bring to boil. Remove from heat and add your reserved potatoes. Smash the potatoes (I use my hand mixer without turning it on) until almost smooth. ENJOY!! =)

16: 1 (12 once) package penne pasta 1 yellow squash, chopped 1 zucchini, chopped 1 carrot, julienned 1/2 red bell pepper, julienned 1/2 pint grape tomatoes 1 cup fresh green beans, trimmed and cut into 1 inch pieces 5 spears asparagus, trimmed and cut into 1 inch pieces 1/4 cup olive oil, divided 1/4 tsp. salt 1/4 tsp. coarsely ground black pepper 1/2 Tbsp. lemon juice 1 Tbsp. Italian seasoning 1 Tbsp. butter 1/4 large yellow onion, thinly sliced 2 cloves garlic, thinly sliced 2 tsp.s lemon zest 1/3 cup chopped fresh basil leaves 1/3 cup chopped fresh parsley 3 Tbsp.s balsamic vinegar 1/2 cup grated Romano cheese | 1. Preheat oven to 450 degrees F(230 degrees C). line a baking sheet with aluminum foil. 2. Bring a large pot of lightly salted water to boil. Add penne pasta and cook for 10-12 minutes or until al dente; drain. 3. In bowl, toss squash,zucchini, carrot, red bell pepper, tomatoes, green beans, and asparagus with 2 Tbsp.s olive oil, salt, pepper, lemon juice, and Italian seasoning. Arrange vegetables on the baking sheet, roast 15 minutes in preheated oven, until tender. 4. Heat remaining olive oil and butter in large skillet. Stir in the onion and garlic, and cook until tender. Mix in cooked pasta,lemon zest, basil, parsley, and balsamic vinegar. Gently toss and cook until heated though. Remove from heat and transfer to a large bowl. Toss with roasted vegetables and sprinkle with Romano cheese to serve. | No-Cream Pasta Primavera | Melissa Beauchamp

17: Diane's Gravy Recipe pork neck bones 1 lb. hot Italian sausage oil fresh garlic (3-4 cloves) fresh parsley fresh basil Romano cheese salt / pepper 1 29 oz. tomato puree 1 29 oz.sauce 1 15 oz. paste Brown oil, salt, pepper, garlic,cheese, parsley, basil with neck bones and sausage until brown. Add cans of tomatoes and one can of water for each can used. Bring to a boil, add more cheese, and simmer for approximately 2-3 hours until thickened. | Meat balls: 1 lb. ground round 1 lb. ground pork 1 lb. ground chuck 4 eggs 6 wet pieces of bread (wet from faucet and squeeze) 2 cloves garlic salt / pepper basil parsley Romano cheese Mix together, roll into balls and fry on very high heat until crisp on outside. Add to gravy and cook until gravy is done!!! | The Solita Girls

18: Pepper Steak 2 lb. round steak cut into strips 1/4 c. butter ( or olive oil) garlic powder (or 1 tsp. fresh) 1 med onion cut into strips 2 green peppers cut into strips 1 lb. can of tomatoes 1 beef boulion cube 1 Tbsp. cornstarch 1/4 c. water 3 Tbsp. soy sauce 1 tsp. sugar 1 tsp. salt Saute beef in butter or olive oil with garlic until browned, add onion and green pepper cook another 2 min.. Mix remaining ingredients and add to the meat mixture and cook till thickened. Serve over rice. Serves about 4. | Sue Matsunaga

19: Pat's Famous Ribs 1 1/2 cups ketchup 1/2 cup soy sauce 1 1/2 cups brown sugar 5 tbsp. lemon juice Mix all ingredients together. Let set 2 to 3 hours. Lay ribs on rack, spread sauce over both sides. Bake for 1 to 1-1/2 hours at 350 degrees. Turn over once or twice, add more sauce if needed. | Grandma Pat Encinas

20: Beef Tenderloin with Mustard and Herbs 1 (2 1/2 lbs) beef tenderloin, trimmed cooking spray 1 tsp. salt 1 tsp. freshly ground black pepper 1/3 cup finely chopped fresh parsley 2 Tbsp.s chopped fresh thyme 1 1/2 Tbsp.s finely chopped fresh rosemary 3 Tbsp.s Dijon mustard Prepare grill. Lightly coat beef with cooking spray; sprinkle evenly with salt & pepper. Place beef on grill rack coated with cooking spray. Reduce heat to medium. Grill 30 minutes or until a thermometer register 145 degrees or until desired degree of doneness, turning to brown on all sides. Let stand 10 minutes. Sprinkle parsley. thyme, and rosemary in an even layer on a 18x15-inch sheet of plastic wrap. Brush mustard evenly over beef. Place beef in herb mixture on plastic wrap; roll beef over herbs, pressing gently. Slice beef. 10 servings (3 oz.s each) | Sue Simon

21: Slow-Cooked Garlic Smashed Potatoes (Crowd Size) No peeling, no boiling! Just add potatoes to slow cooker with other ingredients, and mash them a few hours later! 3 lb small red potatoes (2 to 3 inches) 4 cloves garlic, finely chopped 2 Tablespoons olive oil 1 teaspoon salt 1/2 cup water 1/2 cup chives-and-onion cream cheese (from 8 oz container) 1/4 to 1/2 cup milk 1. Halve or quarter potatoes as necessary to make similar-sized pieces. Place in 4 to 6 quart slow cooked. Add garlic, oil, salt and water; mix well to coat all potato pieces. 2. Cover; cook on high setting 3 1/2 to 4 1/2 hours or until potatoes are tender. 3. With fork or potato masher, mash potatoes and garlic. Stir in cream cheese until well blended. Stir in enough milk for soft serving consistency. Serve immediately, or cover and hold in slow cooker on low setting up to 2 hours. FYI: I used regular light cream cheese and add fresh chives; and I only used a splash or two of skim milk. | Sue Simon

22: From Grandma Jean's Kitchen Named by Grandma "Slop" 1 1/2 lbs ground round steak 2 20 once cans of contadina whole tomatoes 3 green peppers diced 1 large sweet onion diced 3 cloves garlic minced Salt and pepper to taste 1 20 once package of egg noodles Olive oil In large soup pot heat olive oil add your diced onions and minced garlic saute.Put in your ground round and with onions and garlic brown. After meat is brown add water just enough to cover meat. Add salt and pepper to taste. Let simmer for 20 minutes.Take both cans of tomatoes and crush with your hands into pot with meat.Add diced green peppers let cook on medium for two hours. In sauce pan boil water and put in your egg noodles. Cook until tender and drain add a small amount of oil so they don't stick. Put a side. Twenty minutes before you serving put your noodles in with meat and peppers. Let simmer until you serve. 6 servings WE Love You Both, Aunt Jo

23: Grandma Sharon's Sloppy Joe's 1 pound ground beef 1 medium yellow onion, chopped fine 2Tbsp.s Olive oil 1/2 tsp. garlic power or (1-2 cloves fresh garlic minced- optional) 2 cups Catsup 1/2 cup Chicken broth (add broth to desired consistency) In medium skillet heat olive oil. Add minced onion and saute for 2-3 minutes. Add minced green pepper and saute until tender. Add minced garlic and saute 1-2 minutes. Add ground beef and saute until meat is thoroughly cooked. Add catsup and chicken broth and simmer for 30-40 minutes | Grandma Sharon Fender

24: Honey Dijon Salmon With Pecan Crust 1 lb. salmon fillet 1 Tbsp. extra-virgin olive oil 3 Tbsp.s light butter with canola oil, melted 1 1/2 Tbsp.s honey 3 Tbsp.s Dijon Mustard 1/4 cup dry breadcrumbs (whole-grain if available) 1/4 cup finely-chopped pecans 1 Tbsp. freshly chopped parsley 1/4 tsp. dried thyme 1/8 tsp. salt 1/8 tsp. fresh cracked pepper Preheat oven to 400 degrees. In small bowl, combine olive oil, butter, honey and mustard. Set aside. In another bowel, stir together breadcrumbs, pecans, parsley, thyme, salt and pepper. Brush the salmon with honey mustard mixture. Sprinkle (cover) evenly with the breadcrumbs mixture. Bake salmon 12-15 minutes, checking for doneness in center of fillet. Divide and serve with lemon wedges. | Alexis Barron

25: Christina Radloff | Ginger Glazed Salmon 1 pound salmon fillets 1/3 cup brown sugar, divided 2 teaspoons lemon pepper, divided 1 teaspoon garlic powder, divided 1/3 cup low sodium soy sauce 1 tablespoon olive oil 1 (1inch) piece fresh ginger root, minced 1/3 cup orange juice 1. Rub salmon with about1 tablespoon brown sugar. Lightly sprinkle with lemon pepper and garlic powder, rub seasoning into fish. 2. into a small saucepan set over medium heat, pour soy sauce and olive oil. Stir in ginger and remaining brown sugar, lemon pepper, and garlic powder. Bring to a gentle simmer, stirring constantly until sugar has dissolved. Remove from heat, stir in orange juice. 3. Place fish and marinade into a resealable plastic bag, seal and refrigerate overnight, or for at least 3 hours. 4. Preheat broiler. Place fish in a foil-lined baking pan. Reserve marinade. 5.Broil fish skin side up, 2 minutes. Remove from oven, pull skin off with tongs. Baste with marinade, return to oven and broil 2 minutes more. Turn fish, and broil until fish flakes easily, about 4 minutes. Remove from over , and let sit 5 minutes before serving.

26: Dana's Famous Smashed Potato Casserole 5 lbs. of baking potatoes (or Yukon gold) 1 cup milk 1/2 cup or 1 stick butter 8 oz. cream cheese (I prefer the low-fat kind) Lawry's salt paprika Peel potatoes, cut into quarters, and drop into boiling water. Lower heat, and cover. Boil for 20 minutes. Test with a knife to see if cooked through, then carefully drain. Cover the pan with two layers of paper towels and replace the cover. Let sit for 5 minutes (this will remove all excess water from the potatoes which will be replaced with the good stuff!). While waiting for the potatoes... Combine the milk, butter, and cream cheese. Heat in the microwave or in a pan just before the boiling point. Leave the cooked and drained potatoes in the pan and begin to mash with a masher (never use a mixer) while you add the heated milk, butter, and cream. Mash and add the Lawry's salt just until all is combined. Spoon into a buttered 9x11" pan, dot with butter, and sprinkle with paprika. Bake, uncovered, in a 350 degree over for 30 minutes Enjoy!! | Dana Barron

27: Baked Gruyere Potatoes 2 small fennel bulbs 1 yellow onion 2 Tbsp.s olive oil 1 Tbsp. butter 2 lbs. russet potatoes (4 large) 2 cups + 2 Tbsp heavy cream 2 1/2 cups Gruyere 1 tsp. sal1/2 tsp. pepper Preheat oven to 350 degrees. Slice onion & fennel saute 15 minutes over medium low heat in olive oil & butter (do not carmelize.) Slice peeled potatoes. Mix potatoes in large bowl with 2 cups of cream & 2 cups gruyere and salt & pepper. Add onion & fennel- mix in with hands. Butter baking dish. Pour mixture in & press down. Add the last 2 Tbsp.s of cream and last 1/2 cup of gruyere. Bake for 1 1/2 hours in 350 degree oven-cover with foil for first hour, then uncover. Let sit for about 10 minutes to set up prior to serving. To re-heat bring to room temperature then bake for 30 minutes at 350. | Paige Guzman

28: Apple Pancake 3 T. flour dash of salt 1/4 tsp. baking power 2 egg whites 3 T. sugar 3 T.milk 2 well- beaten egg yolks 1 cup pared, Finely chopped apple 1 T. lemon juice mixture of cinnamon and sugar About 20 minutes before serving, Heat over to 375 degrees. Sift together 3 T. flour, dash of salt, and 1/4 tsp. baking power. In medium bowl beat 2 egg whites until foamy. Gradually beat in 3 T. sugar, beating until whites form stiff peaks. Into the flour mixture beat 3 T. milk add 2 well-beaten egg yolks.Fold into the egg whites along with 1 cup pared, finely chopped apples and 1 T. lemon juice. Heat heated skillet, which can go into oven, or use a pizza pan. Pour batter in, spread evenly, and generously sprinkle with a mixture of cinnamon and sugar. Bake 10 minutes or until glazed and baked through. Serves 2 | Carol Thompson

29: French Toast Casserole 16 slices of Hawaiian Bread (or any sweet bread) 1 stick unsalted butter, melted 4 whole eggs 2 egg yolks 1/2 to 3/4 cup granulated sugar 3 cups milk 1 cup heavy cream 1 Tablespoon vanilla extract 1 teaspoon cinnamon, approximate - see instructions Confectioner's sugar Preheat oven to 350 degrees. Brush both sides of each bread slice with butter and arrange in rows in a buttered 9 by 12 inch baking dish sprinkling generously with cinnamon as you go. (option: Use cinnamon bread in this recipe, or cinnamon raisin bread.) In large bowl' beat together the whole eggs and egg yolks. Whisk in the granulated sugar, milk, cream and vanilla. Pour this mixture over the bread slices, making sure that each piece is evenly moistened. (The recipe may be prepared ahead to this point and refrigerated for up to one day.) Place the baking dish in the warm oven. Bake in the upper half of the oven for 35 minutes or until the top is lightly browned and the casserole is set. Remove from oven and allow the casserole to rest for 10 minutes or so before serving. | Cathe McEnerney

30: Strawberry Yogurt Crunch 3/4 cup butter, softened 1/3 cup packed brown sugar 1/2 cup all-purpose flour 1/2 tsp. ground cinnamon 1/4 tsp. baking soda 1 cup quick-cooking oats 1 cup flaked coconut, toasted 1/3 cup chopped nuts 1 carton (8 ounces) frozen whipped topping, thawed 2 cartons (6 ounces each) strawberry custard-style yogurt In large mixing bowl, cream butter and brown sugar. Combine the flour, cinnamon and baking soda; gradually add to creamed mixture. Stir in the oats, coconut and nuts. Remove 1 cup for topping. Press remaining oat mixture into an ungreased 13 x9 x2 inch baking dish, Bake at 350 degrees for 12-13 minutes or until light brown. Cool on wire rack. In large bowl, fold whipped topping into yogurt. Spread over crust. Sprinkle with remaining mixture. Cover and refrigerate for 4 hours or over night. | Kassie Koski

31: Andrea's Cornbread 1/2 cup butter 1/2 cup brown sugar 3 tablespoons honey 2 eggs 1 cup sweet corn 1 cup butter milk 1/2 teaspoon baking soda 1 1/2 cup cornmeal 1/2 cup all-purpose flour 1/2 teaspoon salt 1. Preheat oven to 375 degrees F (175 degrees C). Grease an 8 inch square pan. 2. Melt butter in large skillet. Remove from heat and stir in brown sugar and honey. Quickly add eggs and beat until well blended. 3. Combine buttermilk with baking soda and stir into mixture in pan. Stir in cornmeal, flour, and salt until well blended and few lumps remain. Stir in corn. Pour batter into the prepared pan. 4. Bake in the preheated oven for 30 to 40 minutes, or until a toothpicks inserted in center comes out clean. | Andrea Dunno

32: Peanut Butter Cookies 1/2 cup sugar 1/2 cup packed brown sugar 1/2 cup butter, room temperature 1/2 cup peanut butter 1 egg 1 1/4 cup flour 3/4 teaspoon baking soda 1/2 teaspoon baking power 1/4 teaspoon salt 1. Cream the butter for 2 minutes. Add the sugars, cream for 2 more minutes. Mix in the peanut butter and egg. Mix together the dry ingredients - flour, baking soda, baking power and salt. Stir into sugar butter mixture. 2. Wrap dough in plastic and refrigerate at least 3 hours. 3. Preheat oven to 375 degrees. Shape dough into 1 1/4 inch balls. Place 3 inches apart on ungreased cookie sheet. Flatten in crisscross pattern with fork. Bake until light brown, 9 to 10 minutes. Cool on baking | Mikayla stumpf

33: Banana Chocolate Loaf 1/2 cup butter or margarine 1 2/3 cup sugar 2 eggs, slightly beaten 1/4 tsp. salt 1 1/2 tsp.s baking power 1/2 tsp. baking soda 4 Tbsp.s Sour cream or 4 Tbsp.s orange juice (I use orange juice) 1 cup bananas mashed (5 to 6 bananas) 2 cups flour, sifted 1/4 tsp. vanilla 2 cups chocolate chips (large package) 1. Cream margarine and sugar. Add beaten eggs and salt. Mix well. 2. Dissolve baking power and baking soda in orange juice or sour cream. Add to first mixture. 3. Stir in bananas. Add flour gradually. 4. Add vanilla and chocolate bits. Pour into loaf pan. 5. Bake in 350 degree oven for 90 minutes. | Andrea Goldkind

34: Pumpkin Bars with Cream Cheese Frosting 4 eggs 1/2 tsp. pumpkin pie spice 1 cup oil 1/4 tsp. nutmeg 2 cups sugar 1 cup chopped walnuts or pecans (optional) 2 cups (1#) canned pumpkin 2 cups flour Frosting: 1 tsp. baking power 3 oz. cream cheese, soften 1 tsp. baking soda 6 Tbsp.s butter, softened 1/2 tsp. salt 1 Tbsp milk 2 tsp.s cinnamon 3/4 cup powered sugar | Heat oven to 350 degrees. Grease a 15 1/2 by 10 1/2 inch jelly roll pan. Ina mixing bowl add the eggs, oil, sugar, pumpkin, flour, baking power, baking soda, salt, cinnamon, pumpkin pie spice and nutmeg; beat 2 to 3 minutes: scrape sides and beat 3 minutes more. Stir in nuts. Pour batter into prepared pan and bake 20-25 minutes or until toothpick inserted into center comes out clean. Cool completely before frosting. Four the frosting: In large bowel with electric mixer; beat together cream cheese, butter, milk and powdered sugar until smooth and well-combined. Spread over bars. Serves 40 | Helene Schilling

35: Texas Fudge Cake 1 cup water 4 Tbsp.s coca 1 cup butter 2 cups sugar 2 cups sifted flour 1/2 tsp. salt 1 tsp. baking soda 2 eggs 1/2 cup sour cream 1 tsp. vanilla Bring to boil water and cocoa. Add butter and let melt. Stir in sugar, flour, salt and baking soda. Add slightly beaten eggs, sour cream, and vanilla. Pour in greased pan and bake at 350 for 30 minutes, or maybe a little longer. Icing Boil 4 tbsp.s of milk,3 Tbsp.s cocoa, 3/4 stick of butter. Add 3/4 box of powered sugar and beat smooth. Add t tsp. lemon juice and 2 tsp.s coffee (already made) or instant coffee, and 1 tsp. vanilla. Spread over hot cake. Cool before cutting. You can add 1/2 cup nuts to icing if desired. | Linda Kruzic

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  • Title: cassie and jeff's cook book (Copy)
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  • Published: over 6 years ago

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