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Family and Friends Recipes (Copy)

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S: Family & Friends Recipe Collection

BC: Made With Love by: Monte & Gynger Goodrich

FC: A special collection of recipes from your family and friends, we love you. | The Andersen's 2012

2: Black Bean Tenderloin By Gynger Goodrich INGREDIENTS 1 1/2 lb Pork Tenderloin 1 small onion coarsely chopped 1 small red pepper, coarsely chopped 3 (15 oz) cans of black beans 1 (16 oz) jar of Black Bean and Corn Salsa (any black bean salsa; or your favorite) 1/2 cup chicken broth 1 teaspoon dried oregano 1 teaspoon ground cumin 2 teaspoons chili powder PREPARATION 1. Combine all ingredients into a crock pot. Cook on low for 8-10 hours 2. Break up the pieces of pork tenderloin as it cooks to thicken the chili before serving 3. Serve in a bowl with cheese....or try Fritos as well!! 4. Freeze leftovers in really good freezer bag(s) to eat at a later time. To serve after freezing put bag into boiling water to thaw/heat back up

3: Chicken Cordon Bleu By Victoria Ashley INGREDIENTS 4 skinless, boneless chicken breasts 1/4 teaspoon salt 1/8 teaspoon ground black pepper 6 slices provolone cheese 8 slices cooked ham 1/2 cup seasoned bread crumbs 1 can (14 oz.) fat-free reduced-sodium chicken broth (sometimes I substitute this with cream of chicken/water mixture and it’s amazing!) 3 Tbsp. KRAFT Grated Parmesan Cheese, divided 1/2 cup KRAFT 2% Milk Shredded Mozzarella Cheese PREPARATION Preheat oven to 350F. Spray 7/11 " baking dish with cooking spray Pound chicken breasts to 1/4" thick Sprinkle each side of chicken breast with salt and pepper. Place 1 slice of cheese and 1 slice of ham on top of each breast. Roll up each breast and secure with a toothpick Bake 30-45 minutes or until the chicken is no longer pink all the way through. Remove from oven, and place 1/2 slice of cheese on each breast. Return to over for 3-5 minutes or until cheese has melted. Remove toothpicks and serve immediately. HOT!!

4: Stringy Noodle Casserole | 1 lb ground beef or Italian sausage 1 large onion chopped 3/4 teaspoon salt 1/2 teaspoon pepper 1 (15 oz) can tomato sauce 3/4 cup elbow macaroni (uncooked) 1 teaspoon oregano, divided 12 oz shredded mozzarella cheese (or more for cheesy) Preparation Brown hamburger/sausage in large skillet. Add onion, salt, & pepper. Heat until onion is translucent. Drain off grease and add tomato sauce. Simmer for 20 minutes. In another pan cook macaroni in salted water according to package. Butter a 2 quart casserole dish. In it place a layer of cooked macaroni, a layer of hamburger/sausage sauce and a layer of cheese. Sprinkle 1/2 teaspoon oregano over cheese. Repeat layers. Bake in 350 degree oven until bubbly, about 25 minutes. Serves 5 | From the Kitchen of Monte Goodrich

6: Carmel Apple Pizza 1 (18 oz) tube refrigerated cookie dough cream cheese (8oz) softened 1/2 cup peanut butter 1/2 cup packed brown sugar 2 tablespoons milk 4 cups sliced peeled tart apples (about 3 large) 1 (12 oz) can lemon lime soda 1 teaspoon ground cinnamon 1/2 cup caramel ice cream topping 1/3 cup chopped pecans (optional) Press cookie dough into a greased 14" pizza pan. Bake at 350 degrees for 20 minutes or until golden brown. Cool on a wire rack. Run a large flat spatula under crust to loosen from pan In a mixing bowl, beat cream cheese, peanut butter, brown sugar & milk until smooth. Spread over the COOLED crust In a bowl, combine apples & lemon-lime soda; drain well. Toss apples with cinnamon; arrange over cream cheese. Drizzle the caramel topping & sprinkle with pecans | A Favorite Dessert Carmel Apple Pizza

7: 3 oz package cream cheese, softened 1/2 cup smooth peanut butter 1 cup powdered sugar 1/2 cup milk 8 oz frozen whipped dairy topping, thawed 1 9" graham cracker pie crust In large bowl using an electric mixer, combine cream cheese peanut butter, sugar and mil until smooth. Gently fold in whipped topping. Pour into pie shell and freeze 4-6 hours. Thaw 10-20 minutes before serving. | Peanut Butter Pie By Helen Scott

8: INGREDIENTS 4-6 large potatoes, peeled and cut into bite size chunks 2 cans (or 1 large) cream of mushroom soup 2 cans (or 1 large) cream of celery soup 2 cans (or 1 large) cream of chicken soup 1 (8 oz) bag of pepperoni, regular sized or minis 1 bag cheese style little smokies, cut into bite size pieces Milk PREPARATION Take all ingredients-EXCEPT MILK-and combine into crock pot, blend together. Add milk, enough to make mixture soupy, not runny. Put crock pot on low 5-6 hours, stirring occasionally. Serve in bread bowls **TRY: adding bacon for a different twist ***NOTE: frozen potatoes-Southern Style Hashbrowns-can be substituted for fresh potatoes, but DO NOT add until 1-1/2 hours before soup is finished ****SECRET FAMILY RECIPE DO NOT GIVE OUT**** | Smokey Potato Soup | For The Anderson's, Love Gynger

9: From the kitchen of Gynger Goodrich

10: Great G'ma Dean's Smoothie Drink By Willa Dean Irwinski | Orange Juice Pineapple Juice Grape Juice Strawberries Bananas Blueberries (optional) Put all ingredients accepting blueberries into blender-blend Add Blueberries and pour over ice!! ENJOY!!

11: 2/3 cup cocoa 3 cups sugar 1/8 teaspoon salt 1 1/2 cups milk 1/4 cup butter or oleo 1 teaspoon vanilla Thoroughly combine DRY ingredients in a heavy 4 quart sauce pan. Stir in milk. Bring to a bubbly boil on medium heat, stirring constantly. Boil without stirring to soft ball stage. Remove from heat and add butter and vanilla. DO NOT STIR. Cool at room temperature until you can comfortably place your hand on bottom of pan. Beat until fudge thickens and looses some of its gloss. Quickly spread in a lightly buttered 8" or 9" square pan. If desired, add walnuts or pecans before beating | Old Fashion Cocoa Fudge By Helen Scott

12: 1/2 cup butterscotch chips 1/4 cup butter 3/4 cup flour 1/3 cup brown sugar, packed 1 tsp baking powder 1/4 tsp salt 1/2 tsp vanilla 1 egg 1 cup miniature marshmallows 1 cup semi sweet chocolate chips 1. Grease bottom of 9x9 baking pan 2. Melt the butterscotch chips and butter over medium heat and cool to lukewarm 3. Add flour, brown sugar, baking powder, salt, vanilla, and egg to butterscotch mix 4. Fold into batter the marshmallows and chocolate chips until combined 5. Spread into prepared pan and bake at 350 degrees for 20-25 minutes. DO NOT OVERBAKE!! Center will be jiggly but will become firm when cool. | G'ma Anne's Disappearing Marshmallow Brownies By Mary Anderson

14: INGREDIENTS 1 small baking potato, peeled and sliced thick 1 1/2 Cups boiling water 1 tablespoon each milk and butter 1 Pkg. dry yeast (1 tablespoon) 1/3 Cup sweetened condensed milk 3/4 Cup sugar 1/4 lb melted butter 3 eggs lightly beaten 1/2 Teaspoon nutmeg 1 Teaspoon lemon peel 5 Cups unsifted all-purpose flour DIRECTIONS Cook potato in water about 20 minutes, until soft. Drain cooking water into bread bowl, stir in condensed milk and sugar to dissolve and cool to 125 degrees. Stir in yeast and set aside until yeast "bubbles up". Mash potato with milk and butter, add to dough and stir in. Stir in two cups of flour, making a sloppy batter and cover, put in warm place (not hot) place to rise for 30-60 minutes. Add melted butter, eggs, nutmeg, lemon peel and stir. Gradually work in remaining flour, adding more if needed as you knead the bread on a board or in the bowl until the dough doesn't stick to your hands. Let rise in a warm place until double in size. Punch down and rise again. | G'ma Liz's Portuguese Sweet Bread By: Victoria Ashley

15: Portuguese Sweet Bread (cont.) | Directions (cont.) Punch it down and divide into loaves the size of a small soccer ball, shape into greased pans, rise again while oven pre-heats to 350 degrees. Bake until golden brown-if done, the loaves will sound hollow when you tap on the bottom of the pan to remove them from the pan. If you like, you can glaze and decorate the top: Mix a beaten egg with milk and sugar, brush o loaf before cooking, and again when it comes out of the oven. The more coats of glaze, the shinier the top will be. You may sprinkle the top with seeds, colored sprinkles, or cake decorations. To make braided loaves: Divide each loaf into thirds depending on how big you want your finished loaves to be. Each piece can be from fist sized to grapefruit sized. Let the pieces rest for five minutes. Roll three pieces out on a long board or table, lay them side by side and braid, starting in the middle and working first to one end and then the other. Pinch the ends, shape into circles or horseshoes or leave straight.

16: G'ma Donna's Green Chili Bites | 6 eggs, beaten 4 cups grated sharp cheddar cheese (1 lb) 2 (4 oz) cans of chopped green chilies Butter bottom of 8x8 glass pan. Spread the chilies on the bottom of the pan. Sprinkle the cheese over the chilies. Pour eggs over all. Bake uncovered at 350 degrees for 30 minutes until firm when pan is shaken. Cut into 1" squares. SERVE HOT!!

17: Individual Cheesecakes Ingredients: 2 (8 oz) cream cheese, soft 3/4 cup sugar 2 eggs 1 tsp. vanilla 1 tbsp. lemon juice Nabisco Nilla Wafers Cherry pie topping (or fav pie topping-be creative) Foil cupcake baking cups Directions: Beat cream cheese, sugar, eggs, vanilla, and lemons juice together well. Put a Nilla wafer in each foil cupcake baking cup-makes 18-20 individual cheesecakes. Fill foil cupcake baking cup about 2/3 full. Bake at 375 degrees for 17 minutes. Top each individual cheesecake with a spoonful of cherry pie topping (or your creative topping; strawberries or melted chocolate works well) when cool.

18: AQUA LOCA By Monte Goodrich Ingredients 1/2 oz rum 1/2 oz vodka 1/2 oz red wine 1/2 oz white wine 1 1/2 ounces orange juice 1/2 oz pineapple juice 1/2 oz margarita mix chopped fruit-whatever you have on hand (we like mango!) Directions: Place chopped fruit in the bottom of a glass with ice. Add all ingredients and stir. Garnish with a piece of fresh fruit | Melon Mint Martini By Monte Goodrich Ingredients 1 sprig fresh mint 2 Tbsp cantaloupe 1 tsp sugar 2 ounces vodka 1 oz white cranberry juice Directions: In the bottom of a shaker, muddle together mint, cantaloupe, and sugar. Add vodka, orange juice, and ice. Shake, and then strain into a glass. Garnish with cantaloupe and mint.

19: No drinking and driving!! | Melon Mint Martini | Aqua Loca

20: Espresso Carmel Bars By:Theresa Irwinski Ingredients Crust: Vegetable Cooking Spray 12 whole cinnamon graham crackers crumbled or 2 cups crumbs 1/4 cup sugar 1 1/2 sticks butter, melted Caramel: 1/2 cup heavy cream 1 stick (4oz) butter, room temp 1 1/2 cups light brown sugar 1 tablespoon water Chocolate Layer: 2 cups (12 oz) chocolate chips 1/2 heavy cream 1 3/4 instant espresso powder 1 tsp smoked sea salt, optional NEEDED: Candy Thermometer , Spring form pan, & Food Processor Recipe Continued on next page

21: Espresso Carmel Bars (Cont.) Directions: Crust: Position oven rack in the middle of oven. Preheat oven to 350 degrees. Line the bottom of 9" spring form pan with parchment or waxed paper. Spray the paper and the sides of the pan with cooking spray. In the bowl of a food processor, combine the graham crackers and sugar until it resembles fine bread crumbs. Add melted butter and blend until the mixture forms into clumps. Spread mixture into bottom of the prepared pan, pressing gently to form an even layer. Place the pan on a baking sheet, bake for 10-12 minutes until the crust is golden brown. Cool for 15 minutes. Carmel: While the crust is cooling, in a medium heavy bottomed sauce pan combine 1/2 cup of cream, the butter, sugar, and water. Stir over medium heat until the mixture is smooth. Bring the mixture to a boil and cook, without stirring, until a candy thermometer registers 240 degrees; about 5-7 minutes. Carefully pour the caramel over the warm crust. Cool for 20 minutes. Freeze until firm, about 10 minutes. Chocolate Layer: Combine chocolate chips and cream in a small bowl and place over pan of simmering water. Stir until the chocolate is melted and the mixture is smooth, about 3 minutes. Whisk in the espresso powder. Remove the pan from the freezer. Pour the chocolate mixture over the caramel layer and smooth with spatula. Sprinkle the top with smoked sea salt (if using) and refrigerate for at least an hour; until firm. Allow the layers to come to room temp; about 30 minutes. Using a warm, slightly wet knife, cut around edges of the chocolate layer. Release pan and remove paper from bottom. Cut into squares.

22: Candy Cane Cookies By "G'ma" Liz Citrino 1/2 lb shortening 1 cup sifted powdered sugar 1 egg 1 1/2 tsp almond extract 2 1/2 cups flour 1 tsp salt 1/2 tsp red or green food coloring 1/2 cup crushed peppermint candy -(optional) 1/2 cup sugar-(optional) Heat oven to 3 degrees. Mix shortening, powdered sugar, egg, almond & vanilla extract throughly. Sift flour and then measure for 2 1/2 cups. Mix flour and salt, stir into mixture. Divide dough in half, blend food coloring into one half, chill both halves throughly. Roll into 3" strips of dough form each color, place strips side by side, press lightly together and twist like a rope. Make cookies one at a time. Place on ungreased cookie sheet, curving the top to form the hook for the cane. Bake about 10 minutes, until lightly brown on the bottom. If desired, sprinkle the sugar and crust peppermint candy while still warm.

23: Ann Smith | Lazy Man's Goulash By Andrew 1-2 boxes Original Kraft Mac-n-Cheese (Velveeta brand doesn't work) 1 lb ground beef Make Mac-n-Cheese by the box directions Brown ground beef Combine ground beef and Mac-n-Cheese (Now quickly get back to what you were doing! ;) )

24: G'ma Donna's Biscuits Supreme | 2 cups flour 4 tsp baking powder 4 tsp sugar 1/2 tsp salt 1/2 tsp shortening 3/4 cup milk Mix flour, baking powder, sugar, and salt together. Mix in shortening with fingers until crumbly. Mix in milk. Press out onto cutting board to about 1/2" thick. Cut out biscuits with mouth of drinking glass. Makes approx. 1 dozen. Bake at 425 degrees for 10-15 minutes in ungreased 9x13 metal pan.

25: G'ma Anne's Brownie Pudding By Mary Anderson Mix together and put in 9"x9" pan: 1 Cup flour 2 tsp. baking powder 3/4 cup sugar 2 Tbsp. cocoa Stir in 1/2 cup milk 2Tbsp oil Sprinkle on top: 1 cup brown sugar 4 Tbsp cocoa 1 3/4 cups hot water Bake at 350 degrees for 45 mins

26: BBQ Beef Brisket By Helen Scott one (7-8 lb) beef brisket, or smaller is Ok (NOT corned beef brisket) 2-4 tablespoons of liquid smoke Onion Salt Garlic Salt Rub liquid smoke on outside of brisket. Wrap in foil and refrigerate overnight. Next morning, rub onion and garlic salts on outside of meat and re-wrap in foil. Bake in 300 degrees for 5 1/2 hours minimum. Let cool. Then pour off fat and slice. Pour sauce (see SAUCE below) over and in between sliced meat. Re-wrap in foil and bake at 350 degrees for one (1) hour. Sauce 3 tablespoons butter or oleo 1 1/2 tablespoons brown sugar 7 oz of ketchup 1/4 cup water 1 tablespoon liquid smoke Dash of salt Sash of pepper 2 tablespoons Worcestershire sauce 1 1/2 teaspoon dried mustard 1 teaspoon celery seed Mix all ingredients in a sauce pan and bring to a boil. Yields: 10-12 servings

27: Great-G'ma Dean's Jello Salad By Willa Dean Irwinski | 1 large package green Jello (or any color) 2 cups hot water 2 cups cold water Add 2-4 Tbsp cottage cheese Add crushed pineapple Put in refrigerator and chill until "thick"; (half set.) Fold in COOL WHIP and smooth over top. Put back in refrigerator until firm.

28: Pesto Pasta By: Teresa Irwinski | 1 cup walnuts 2 cloves garlic, coarsely chopped 1 (2" long) red or green jalapeño pepper; stemmed and coarsely chopped 2 cups grated Asiago Cheese 2 tsp Kosher salt 1 tsp black pepper 3 oz baby spinach 3 oz arugula 1/4 cup extra virgin olive 1 lb fusilli pasta 4 oz Asiago Cheese, shaved For the Pesto: In a food processor, combine walnuts, garlic, jalepeno, cheese, salt, & pepper. Process until mixture is smooth. Add the spinach and arugula and process until blended. With the machine running, gradually add the olive oil. Bring a large pot of salted water to a boil over high heat; add pasta and cook until tender but firm; about 8-10 minutes. Retain 1 cup of pasta water and drain the rest. Place pasta & pesto in serving bowl; mix together. Use pasta water to thin out sauce if needed. Garnish with Asiago cheese shavings & serve.

29: 1 oz Cointreau 3/4 oz Fresh Lime juice 2 oz Tequila Shake with ice and pour into glass with lightly salted rim Twist: add fresh fruit (strawberries, mango, peaches ect.) Use blender to blend all ingredients together. | THE ORIGINAL MARGARITA | STRAWBERRY MARGARITA

30: PEANUT BUTTER COOKIES Roll in red and green sugar a top with a Hershey kiss for Christmas Heat oven to 375 1/2 cup sugar 1/2 cup brown sugar 1/2 cup Crisco shortening, 1/2 cup peanut butter 1 egg 1 1/4 cups flour 3/4 tsp baking soda 1/2 tsp baking powder 1/4 tsp salt Mix sugars, shortening, peanut butter and egg. Sift flour, salt, baking powder and soda. Mix with wet ingredients. Roll into 1 inch balls. Roll in sugar or colored sugar. Place on ungreased cookie sheet and press down with fork in a criss cross pattern. Bake 10 to 12 minutes. Remove from oven and immediately place an unwrapped Hershey kiss on top.

31: SIMPLE BREAKFAST BURITTOS An Old Boyscout Recipe | 1/4 stick of butter or cooking spray 8 soft tortillas 8 precooked sausages 2 potatoes, peeled 4 eggs, beaten 1/2 cup shredded cheese Salsa Cut sausage into small pieces and dice the potatoes. Melt the butter in a skillet; add sausage and potatoes. When the potatoes are brown, add the eggs. Warm your tortillas while cooking the eggs. Take sausage/potato/egg mixture when complete and put inside your tortilla and top with cheese and salsa! Enjoy!

32: Cake: 2 cups flour 1 tsp baking soda 1 tsp. baking powder 1/2 tsp salt 1 1/2 cups sugar 1/2 cup margarine 2 eggs 3 medium bananas (mashed) 3/4 cup buttermilk 1 tsp vanilla Preheat oven to 350 degrees. Mix flour, baking soda, baking powder, & salt together; set aside. Cream butter & sugar together; add eggs & beat well. Add mashed bananas then add flour mixture and buttermilk mixture alternately until gone. Then add vanilla. Grease and flour 9"x13" pan or use Pam cooking spray. Bake 30 minutes or until toothpick comes out clean. **FROSTING ON NEXT PAGE** | G'ma Donna's Banana Cake By Donna Goodrich

33: Banana Cake (cont.) Frosting: 1 cup sugar 1 tsp white Corn syrup 1/2 cup margarine 1/2 tsp baking soda 1/2 cup buttermilk Mix all ingredients together in sauce pan and boil for 5 minutes. Remove from stove and add 1/2 teaspoon vanilla. Puncture still warm cake all over with toothpick and spread mixture evenly over cake while mixture is still hot. NOTE: TRIPLE "AAA" RATING PER GRAMPA JERRY AND DAD!!

34: DAD’S FAVORITE MEATLOAF Heat oven to 350 By Monte Goodrich 1 envelope of Lipton beefy onion soup mix 2 pounds lean ground beef 3/4 cup of plain dry bread crumbs 2 eggs 3/4 cup of water 1/3 cup of ketchup Combine all ingredients, squish it up and mix it together well. Pat in to a loaf pan. Bake 1 hour to 1 hour and 15 minutes until firm and done (the longer you cook it, the dryer it gets.) Let stand 10 minutes before serving.

35: Liz Citrino | Sausage Gravy-The Easy Way | Brown 1/4 lb of sausage in pan, breaking small with fork. Add butter, if very dry (not greasy). Stir in flour until mixture doesn't look shiny (flour absorbs grease) Cook and stir a few minutes to "brown" flour. Add milk (2-4 cups, depending on how thick you like it), heat to bubbling,, stir and serve over biscuits or toast | N/a | 4 | N/a

36: Mojito Ingredients (makes 1 cocktail) 10 fresh mint leaves 1/2 lime, cut into 4 wedges 2 Tbsp sugar (or to taste) 1 cup ice cubes 1 1/2 ounces white rum 1/2 cup club soda 1/2 oz margarita mix Directions: Place mint leaves and 1 lime wedge into a sturdy glass. Use a muddler to crush the mint and lime to release the mint oils and lime juice. Add 2 more lime wedges and the sugar, and muddle again to release the lime juice. Do not strain the mixture. Fill the glass almost to the top with ice. Pour the rum over the ice, and fill the glass with carbonated water. Stir, taste, and add more sugar if desired. Garnish with the remaining lime wedge. | Strawberry Mojito Ingredients 2-3 lime wedges 4-8 mint leaves, to taste 2 teaspoons simple syrup-(see below left) 1 ounce strawberry puree 2 ounces white or gold rum Dash of passion fruit syrup Splash of club sofa Directions: Muddle the lime wedges and mint leaves together in a highball glass. Pour in the simple syrup, strawberry puree, rum, passion fruit syrup, and club soda. Add a scoop of crushed ice and mix all the ingredients well. Garnish with a sprig of mint and/or a whole fresh strawberry. | For other fruit flavors: http://www.greatpartyrecipes.com/mojito-recipes.html | SIMPLE SYRUP: Take a cup of white granulated sugar and a cup of water. Put them together in a saucepan. Bring to a boil just long enough for the sugar to dissolve.

37: Mojito | Strawberry Mojito | PEAR MOJITO | MANGO MOJITO

38: MRS. HELEN'S CAKE By: Mary Anderson | 1 cup sugar 1/2 cup oil 1 1/2 cups flour 1 egg 1/2 tsp salt 2 Tbsp cocoa MIX TOGETHER IN BOWL ADD: 1 cup boiling water to which you have added 1 tsp of baking soda Batter will be thin. Pour into greased and floured small (9"x9") pan. Bake at 375 degrees for about 25 minutes. Test middle of the cake with a tooth pick. It is done if the toothpick comes out clean. CHOCOLATE FROSTING 1/4 cup water 3 Tbsp butter 4 Tbsp cocoa 1/2 tsp vanilla Melt on stove on medium heat until all mixed together. Add powdered sugar until thick

39: BUTTERMILK Making a recipe that calls for buttermilk? Use this simple substitute, and you won't need to buy any... Milk (just under one cup) 1 Tablespoon white vinegar or lemon juice Preparation: 1. Place a Tablespoon of white vinegar or lemon juice in a liquid measuring cup. 2. Add enough milk to bring the liquid up to the one-cup line. 3. Let stand for five minute. Then, use as much as your recipe calls for.

40: TIp on Butter measurement BUTTER: Fill a liquid measuring cup with water equal to the amount of butter you need (e.g., if you need 1/2 cup butter, put 1/2 cup water in the measuring cup), and add chunks of butter until the water doubles its original volume (in this example, to 1 cup). Just be sure your measuring cup is large enough to accommodate twice the volume that must be measured out.

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  • Title: Family and Friends Recipes (Copy)
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  • Started: over 4 years ago
  • Updated: about 4 years ago

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