Up to 50% Off + MORE! Code: TREAT Ends: 10/24 Details
  1. Help

Family Recipes

Hello, you either have JavaScript turned off or an old version of Adobe's Flash Player. Get the latest Flash player.

Family Recipes - Page Text Content

S: Our Recipe Club | Danielle Kovachevich | Danielle Kovachevich | Amy Garcia

BC: Bon Appetit

FC: "One cannot think well, love well, | Maria Dismondy | sleep well, if one has not dined well." | -Virginia Woolf | Nicole Duerr | Danielle Kovachevich | Amy Garcia | Emily Petrous | Christina McGuire | & Jodi Svoboda

1: Official Taste Testers | Harper | Molly & Charlotte | Gavin, Evan & Ava | Lauren & Kara | Ruby | Maddie & Cameron | Luke, Lana, Ben & Jake

2: City Chicken busia's recipe | Ingredients: 2 lbs boneless pork cut into cubes, 1/2 cup flour, 1/2 tsp. garlic powder, 1/4 tsp. pepper, 1/4 cup margarine, 3 Tbsp. veg. oil, 1 cup water, 1 envelope onion soup mix, 1-14 1/2 oz. can of chicken broth. One: Thread pork onto small wooden skewers. Two: Combine flour, garlic, salt (just a pinch) and pepper on a plate. Three: Roll kebobs in flour mix until coated. Four: Melt margarine and oil over medium heat and brown kebobs. Five: drain and sprinkle with soup mix. Six: Add broth and water. Seven: Reduce heat; cover and simmer for 1 hour.

3: Tangy Pork Chop Stuffing Bake | Ingredients: 6 pork chops, 1 pkg. stove top stuffing for pork, 1 can whole berry cranberry sauce, 3/4 cup bbq sauce, 2 Tbsp brown sugar 1. Cook chops in skillet till browned. 2. Prepare stuffing like the box tells you 3. Place chops in baking dish 4. Mix cranberry sauce, bbq, sugar and add to stuffing. Mix lightly and add to chops in baking dish 5. Bake at 350 degrees for 30 minutes

4: 4 oz. Cream Cheese, softened, 1 pkg. frozen chopped spinach, 1-1/4 cups Mozzarella Cheese, 6 Tbsp. Parmesan Cheese, 6 small chicken breast halves, flattened, 1 egg, 10 RITZ Crackers, crushed, 1-1/2 cups spaghetti sauce 1. Mix first four ingredients until well blended and spread onto chicken breasts. 2. Roll up chicken tightly. Secure with wooden toothpicks. 3. Beat egg and mix remaining Parmesan and cracker crumbs in separate dish. 4. Dip chicken bundles in egg, then roll in crumb mixture. 5. Place, seam-sides down, in a baking dish. 6. Bake for 30 minutes at 375. 7. Serve topped with spaghetti sauce and remaining mozzarella. | Chicken Parmesan Bundles

5: 2 cups shredded cooked chicken , 1 cup cheddar cheese, 1/3 cup Chipotle Flavored Mayo, 2 Tbsp. chopped cilantro, 1 egg, 1 Tbsp. water 1 pkg. ready-to-use pie crusts 1 tsp. chili powder One: Combine first 4 ingredients. Whisk egg and water. Two: Unroll pie crusts. Use rolling pin to roll each to 12-inch circle. Three: Cut each crust into 8 (4-inch) circles with biscuit cutter. Place on parchment-covered baking sheets. Four: Spoon 2 Tbsp. chicken mixture onto center of each circle. Fold dough circles in half. Five: Seal edges with fork and brush tops and edges with remaining egg. Six: Sprinkle with chili powder. Seven: Bake 15 min.s. at 375F | Ingredients: One jar of Lemon Curd (TJ's) One 8oz tub of TJ's Mascarpone (Italian Style Sweet Cheese) One Box of TJ's Vanilla Cake Mix and one container of fresh raspberries. 1. Bake cake according to the boxes directions 2. Mix all 8 oz of the Mascapone with 1/2 the jar of Lemon Curd and spread on cake as frosting. 3. Line the top of the cake with raspberries in rows about 1 inch apart. | Lemon Raspberry Cake | Cheesy Chicken Empanadas | Thanks for the recipe Holly!

6: 1 can drained black beans 1 can drained pinto beans 1 can drained corn 1 red pepper chopped 1 orange pepper chopped 1 bunch green onion 1 avocado chopped 2 roma tomatoes chopped 1 handful chopped cilantro 1 bag cheese 1 small jar salsa (use sparingly) Chopped garlic – optional Squirt of lime – optional 1 jalapeno - optional Mix together and serve with tortilla chips! | Chunky Bean Dip | Taco Casserole Ingredients: one tube of crescent rolls, dortitos, sour cream, 1lb. cooked taco meat (season it), shredded cheddar. 1. Layer a pie pan with Pam 2. Flatten the crescent rolls and pinch the seams. 3. Layer the following:crushed doritos, meat, sour cream cheese, doritos. 4. Bake for 30 @350. Serve with lettuce and diced tomatoes on the side!

7: Chunky Bean Dip | Mexican Lasagna Ingredients: 3 Tbsp. olive oil,, 2 lbs. ground chicken, , 2 Tbsp. chili powder, 2 tsp ground cumin 1/2 red onion, chopped 1 can black beans, drained 1 cup taco sauce or 1 a can of stewed tomatoes 1 cup frozen corn Salt, 8 spinach flour tortillas, 2 1/2 cups shredded Cheddar 2 scallions, finely chopped Preheat the oven to 425 degrees F. Cook chicken in a pan and season with chili powder, cumin, and red onion. Add taco sauce or stewed tomatoes. Add black beans and corn. Coat a shallow baking dish with 1 tablespoon oil. Build lasagna in layers of meat and beans, then tortillas, then cheese. Repeat: meat, tortilla, cheese again. Bake lasagna 12 to 15 minutes until cheese is brown and bubbly. Top with the scallions and serve.

8: Banana Crumb Muffins | 1 1/2 cups all-purpose flour 1 teaspoon baking soda 1 teaspoon baking powder 1/2 teaspoon salt 3 bananas, mashed 3/4 cup white sugar 1 egg, lightly beaten 1/3 cup butter, melted 1/3 cup packed brown sugar 2 tablespoons all-purpose flour 1/8 teaspoon ground cinnamon 1 tablespoon butter 1.Preheat oven to 375 degrees F (190 degrees C). Lightly grease 10 muffin cups, or line with muffin papers. 2.In a large bowl, mix together 1 1/2 cups flour, baking soda, baking powder and salt. In another bowl, beat together bananas, sugar, egg and melted butter. Stir the banana mixture into the flour mixture just until moistened. Spoon batter into prepared muffin cups. 3.In a small bowl, mix together brown sugar, 2 tablespoons flour and cinnamon. Cut in 1 tablespoon butter until mixture resembles coarse cornmeal. Sprinkle topping over muffins. 4.Bake in preheated oven for 18 to 20 minutes.

9: Baked Pork Chops | 6 pork chops 1 teaspoon garlic powder 1 teaspoon seasoning salt 2 egg, beaten 1/4 cup all-purpose flour 2 cups Italian-style seasoned bread crumbs 4 tablespoons olive oil 1 (10.75 ounce) can condensed cream of mushroom soup 1/2 cup milk 1/3 cup white wine | 1.Preheat oven to 350 degrees F (175 degrees C). 2.Rinse pork chops, pat dry, and season with garlic powder and seasoning salt to taste. Place the beaten eggs in a small bowl. Dredge the pork chops lightly in flour, dip in the egg, and coat liberally with bread crumbs. 3.Heat the oil in a medium skillet over medium-high heat. Fry the pork chops 5 minutes per side, or until the breading appears well browned. Transfer the chops to a 9x13 inch baking dish, and cover with foil. 4.Bake in the preheated oven for 1 hour. While baking, combine the cream of mushroom soup, milk and white wine in a medium bowl. After the pork chops have baked for an hour, cover them with the soup mixture. Replace foil, and bake for another 30 minutes.

10: Pumpkin Seed Dressing | 1 C of Pumpkin Seeds 1 1/2 Tbsp of Umeboshi Paste (Whole Foods) 1-2 C of Water | 1. Roast Pumpkin Seeds in Frying Pan (5 minutes) 2. Put Pumpkins and Umeboshi Paste into blender and chop 3. Slowly add water until desired consistency 4. Chill before using

11: 1 pkg frozen spinach, thawed 1 pkg of shredded carrots 2 medium zucchini 4 eggs 1 1/2 c of Parmesan cheese Lasagna noodles 1 jar of chunky veggie spaghetti sauce 1 pkg of provolone cheese (or mozzarella ) | Sauté carrots and zucchini in olive oil, until tender. In a bowl mix the eggs and Parmesan cheese together. Add 1/2 the egg/cheese mixture to the carrots and zucchini and the other half to the spinach. Spread a thin layer of sauce along the bottom of the pan and layer: noodles, carrot/zucchini, cheese, spinach, sauce. Repeat. Top with cheese. Cover with foil and bake at 350 for 45 minutes. The last 15 minutes remove the foil . | Veggie Lasagna

12: 1 pound lean ground beef 1/2 cup uncooked white rice 1/2 cup water 1 egg 1/2 cup chopped onion 1 teaspoon salt 1/2 teaspoon celery salt 1/8 teaspoon garlic powder 1/8 teaspoon ground black pepper 1 (15 ounce) can tomato sauce 1 cup water | Porcupines | 1. In a large bowl, combine the ground beef, rice, 1/2 cup of water, egg, and onion. Blend in salt, celery salt, garlic powder and pepper. Mix well. Shape into 1 1/2 inch balls. 2. Preheat oven to 350 degrees F (175 degrees C). In a large skillet over medium heat, brown the meatballs; drain fat. 3. In an 11 x 7 inch baking dish, combine the tomato sauce and 1 cup of water. Place the browned meatballs into the tomato sauce, turning to coat well. 4. Cover and bake in a preheated oven for 45 minutes. Uncover, and cook for an additional 15 minutes.

13: 1/2 cup butter 1/2 cup shortening (if you don't have shortening use 1 more stick of butter) 1 1/2 teaspoons vanilla 2 eggs 2 1/4 cups flour 3/4 cup sugar 3/4 cup dark brown sugar 1 teaspoon salt 1 teaspoon baking soda 1 cup chocolate chips 1 cup peanut butter chips Add a little bit of flour at a time until thoroughly combined. Scrape all the dough out of the bowl and onto the prepared pan. You can try to spread it out with a spatula, but I find wet finger tips work the best! Toss on the peanut butter and milk chocolate chips. And bake for 10-15 minutes. Watch carefully... every ones oven is different! Cut into big fat bars and enjoy with a tall glass of milk! Peanut Butter Chocolate Chip Cookie Bars: 1/2 cup butter 1/2 cup shortening (if you don't have shortening use 1 more stick of butter) 1 1/2 teaspoons vanilla 2 eggs 2 1/4 cups flour 3/4 cup sugar 3/4 cup dark brown sugar 1 teaspoon salt 1 teaspoon baking soda 1 cup chocolate chips 1 cup peanut butter chips | Peanut Butter Chocolate Chip Cookie Bars | Preheat oven to 350 degrees and butter a medium baking pan. In a medium bowl whisk together the flour, salt and baking soda and set aside. Next combine the butter and shortening until blended. Then add the two sugars and vanilla. When combined add one egg at a time, mix well in between. Then add a little of flour at a time until all mixed together. With wet finger spread the cookie dough out on a baking sheet or a 9X13 baking dish, sprinkle on the peanut butter and chocolate chips. Bake for 15 to 18 minutes. Let cool, then cut into bars and serve | Thank you Laurie! From Simplyscratch.com

14: Amazing Granola Energy Bars | 1-2 cups Rice Krispies 2 cups rolled oats 1/2 cup raisins 1/2 cup sunflower seeds 1/2 cup pumpkin seeds 1/2 cup walnuts 1/2 cup dry roasted peanuts 1 cup chocolate chips 1/2 cup honey 1/2 cup peanut butter Spray 9x13 pan. In a bowl, combine cereal, oats, raisins, seeds, nuts. In sauce pan, combine honey and peanut butter. Cook over medium heat 3-5 minutes or until bubbly. Pour over cereal mixture. Stir to combine, add chocolate chips, then stir until batch is completely combined. Press into pan. Cool. | Gavin Isaac loves these

15: Especially for Evan Gabriel! | Amy Garcia | Tortellini Soup | 1 tbsp. olive oil 1 tbsp. butter 3-4 cloves garlic 2 cans (28 oz) chicken broth 1/4 cup parmesan cheese 1 tbsp. basil 9 oz. tortellinis 1/2 bunch spinach 1 can (14 oz) stewed tomatoes Saute garlic in butter and oil. Add broth and tomatoes. Bring to a boil. Add tortellinis and cook for 10 minutes. Then add fresh basil, chopped spinach, and cheese. Cook 10 minutes and top with more cheese. Serve with fresh bread and enjoy! | 25 min | 5 | A Garcia Family Favorite

16: Mexi Cups | 2 cups cooked spicy sausage 1 can sliced black olives (optional) 2-3 cups shredded cheese 1/2 cup chopped red bell pepper 1 cup Ranch dressing 1 package won ton wrappers Preheat oven to 350 degrees. Drain cooked sausage. Combine sausage, cheese, Ranch, olives, and red pepper. Lightly grease muffin pan. Press 1 wrapper into each muffin tin. Spray wrappers with oil. Bake for 5 minutes or until golden. Remove from oven and remove wrappers from tins. Place on a cookie sheet and fill wrappers with sausage mixture. Bake for 5 minttes or until bubbly. Serve warm. Makes approximately 36.

17: A Kid Favorite... "Puppy Chow" 6 cups Crispix 1 cup chocolate chips 1/4 cup creamy peanut butter 1/4 cup butter 1 cup powdered sugar Melt chocolate chips, peanut butter, and butter. Pour over Crispix in large bowl. Mix well until all are covered. Put 1/2 cup powdered sugar in ziplock bag, then add the coated cereal. Add the remaining 1/2 cup of powdered sugar on top. Close bag well and shake until all cereal is coated. Keep in refrigerator for at least one hour before serving.

18: Serge's Annual Thanksgiving Turkey Recipe 1 1/2 cups Dijon Mustard 3/4 cup soy sauce 3/4 cup lemon juice Whisk ingredients until smooth and creamy | Marinade the turkey the night before. Cook at 350 degrees. Clean turkey inside and out. Pat dry. Cover in marinade. Cover tips with foil. Tie string around turkey to keep wings in place. Stuff turkey with lemon rinds and poultry herbs. Place a second bunch of herbs in roasting pan. Cook for 2 hours. After 2 hours, add 2-3 cups chicken stock. Stir to make gravy. Baste, cover with foil. Roast another 1.2 hour and baste every 15 minutes until thermometer reaches 170 degrees. Cook 15 minutes per pound (every 4 pounds=1 hour of cooking).

19: ...and Serge catching his BIG fish | Gavin catching his little fish... | Sweet & Spicy Salmon 2 pounds of sal mon 1 tbsp. sesame oil 1/2 cup of honey 1/4 tsp. hot red pepper flakes 1/4 cup soy sauce 1/4 tsp. black peppercorn juice of 1 lime Combine all ingredients. Pour over salmon. Cover and marinate for 30 minutes. Lime Butter 4 tbsp. butter 1 tbsp dried corriander 1 tsp. grated lime rind 1 tbsp. fresh lime juice Combine well. Roll on wax paper. Refrigerate until firm. Top fish with slice of butter after cooking.

20: Baked Mac & Cheese 12 ounces of Gruyere cheese 8 ounces extra sharp cheddar cheese 1 lb. whole grain macaroni 1 T. Celtic sea salt 4 cups of organic whole milk 1/2 t. nutmeg 8 T. organic butter, divided 1/2 cup flour 1 1/2 cup of Panko bread crumbs 1. Pre-heat oven to 375 2. Drizzle oil in large pot of boiling water. Add noodles and boil according to directions. 3. Heat milk in sauce pan and be sure not to boil. 4. Melt 6 T. of butter in another pot and add flour. 5.Cook butter/flour mixture over low heat for 2 minutes, while stirring with a whisk. 6. While whisking, add milk and cook for two more minutes until thick and smooth. 7. Take it off the heat and gradually add Gruyere cheese, cheddar cheese, salt, pepper and nutmeg. Add cooked macaroni and stir well. 8. Pour into 9x13 dish and cover with bread crumbs that have been mixed with melted butter. 9. Bake at 350 for 45 minutes to an hour. | Ben

21: Chicken Parmesan Ingredients 1/4 cup Olive oil 1 cup Onion chopped 2 cloves Garlic finely chopped 1 can (28 oz) Tomato sauce Progresso Italian Styled peeled w/basil, undrained 2 teaspoon Sugar 1/2 teaspoon Salt 1/4 teaspoon Pepper 4 boneless chicken breast halves 1/2 cup Bread crumbs (Italian) 1/3 cup Parmesan cheese grated 1 Egg beaten 1/2 cup Mozzarella Cheese shredded | Preparation Heat 2 Tbsp of the oil in 3-qt saucepan over medium heat. Cook onions and garlic in oil 2 minutes, stirring occasionally. Stir in tomatoes, sugar, salt and pepper, breaking up tomatoes. Heat to boiling, stirring occasionally. Reduce heat; cover and simmer, stirring occasionally. Flatten each chicken breast using wax paper to 1/4". Mix bread crumbs and Parmesan cheese. Dip chicken into egg, then coat with crumbs. Heat remaining oil in 12" skillet over medium heat. Cook chicken in oil 10-15 minutes, turning once, until no longer pink in center. Pour tomato mixture around chicken; sprinkle with mozzarella cheese. Cover and heat until cheese is melted. | Jake

22: Chicken Quinoa Salad Ingredients * 1 C cooked quinoa * 1 C pulled chicken meat, preferably from a pastured chicken * 2 stalks celery diced * 3 T finely diced green or white onion * 3/4 C organic mayonnaise (Grape seed oil mayo is really wonderful.) * 2 Tb raw apple cider vinegar * 1 C golden raisins, dried cherries or currants Directions Mix all ingredients and season with sea salt and pepper. Enjoy alone, over dark leafy greens or put in a whole grain or sprouted whole grain tortilla. | Lana

23: Easy Apple Crisp 1. Peel and slice four apples. Place in pie pan. Sprinkle with nutmeg and cinnamon. Bake at 350 for 25 minutes. 2. In a food processor, pulse a 1/2 cup of walnuts, then add a 1/2 cup of pecans, a 1/2 cup of brown sugar, a 1/2 cup of flour, then add 4 tablespoons of butter-divided. Make sure this mixture is mixed well, but coarse. 3. Take pie plate out of oven. Add mixture plus a handful of rolled oats. 4. Bake for 30 minutes more at 350. Serve warm and add vanilla ice cream. | Luke

24: Holiday Popcorn Balls * 1/2 cup honey * 1/4 cup sugar * 1 tablespoon butter * 1/2 teaspoon cinnamon * 5 cups hot-air popped popcorn *butter for handling 1. Place air-popped popcorn in a large bowl and set aside. 2. In a 2-quart microwave-safe bowl, combine honey, sugar, cinnamon and 1 tablespoon of softened organic butter. Microwave for 40 seconds. 3. Pour honey mixture over popcorn and stir to coat with a wooden spoon then set aside to cool. 4. After thoroughly washing your hands first, butter your hands then shape popcorn into balls. | Christmas Jello 1 can of whole cranberry, cranberry sauce 3/4 cup of chunky apple sauce one 3 ounce box of strawberry gelatin 1.Boil 2 cups of water 2.Add water, gelatin, applesauce, cranberry sauce to bundt pan 3.Mix and refrigerate overnight 4.Serve with fresh berries and cool whip. *If you’d like a bigger jello mold, double the recipe. | Luke, Jake, Lana & Ben 2009

25: Healing Chicken Broth: 2-3 lbs. free-range chicken bones to 1-1.5 gallons of water, 8 ounces of onion, 4 ounces of celery, 4 ounces of carrots, a few garlic cloves, 1 T. thyme, 1 bunch of parsley, 2 T. of apple cider vinegar, a bay leaf, salt and pepper to taste. Add all of the items to the pot and fill with water. Do not add the parsley leaves until the last ten minutes. Let stand on stove for one hour. Then, bring items to a boil. Scoop off scum and reduce to simmer. Cover and let stand for 6-24 hours. Strain all items from broth. Discard bones and veggies. Veggies have no nutritional value at this point. The nutrition has been absorbed into the broth. You can use the chicken for chicken salad, enchiladas, sandwiches, etc. When broth cools for a little bit, add to storage containers. The broth can be used for soups, stews, sauces and for making rice. | The Kovachevich Family

26: STEP ONE. Cook onion, 1/8 tsp salt & 1/8 tsp pepper in 2T butter in a small heavy skillet over low heat, stirring occasionally, until golden brown, about 12 minutes. TWO. Transfer to a bowl, then add cottage cheese, eggs, flour, parsley, 1/4 c butter, remaining 1/8 tsp salt & 1/8 tsp pepper, and whisk until combined. THREE. Brush a non-stick skillet w/ some of the remaining butter and heat over moderate heat until hot but not smoking. Working in batches of 5, scoop 1/8-c measures of batter onto skillet and cook until undersides are brown, about 1-2 minutes. Flip and repeat. Makes about 20 3-inch pancakes. | Ingredients: 1/3 c chopped onion, 1/4 tsp salt, 1/4 tsp pepper, 7T melted butter, 1-1/2 c whole-milk cottage cheese, 3 eggs, 6 T flour, 1 T minced parsley | Serve w/ sausage, sauteed apples or applesauce and/or sour cream. No syrup necessary! | Christina McGuire | Cottage Cheese Pancakes

27: Basil-Tomato Salad 1.) quart of cherry tomatoes, halved 2.) few stalks of basil leaves, torn off 3.) juice of 1 lemon 4.) couple handfuls of nacho cheese tortilla chips, crushed 5.) couple Tbsp. extra-virgin olive oil Combine #1-4, toss w/ EVOO. | Potato & Canadian Bacon Slow Cooker Chowder -2 c potatoes, cut into 1/2-in. cubes -2 carrots, diced -1 c leek, chopped -1 garlic clove, minced -4 c chicken stock -1/2 c uncooked barley -1 bay leaf -1/4 tsp dried thyme -1/4 tsp pepper -1/2 c evaporated milk -2 oz half & half In slow cooker, combine all except evaporated milk and half & half; cover and cook on low for 6+ hours. 10 minutes before serving, stir in evaporated milk and half & half. Heat through, uncovered. | and

28: Nonna's Banana Bread | 1 stick butter 1 c sugar 2-3 ripe bananas, mushed 2 eggs 2 c flour dash salt 1 tsp baking soda 1 tsp baking powder 1/2 c walnuts (optional) | Preheat oven to 350. Cream butter & sugar. Mix in bananas & eggs, then add flour, salt, baking soda & powder. Fold in nuts. Bake 45-60min. | In crock pot, combine: 1 gallon apple cider, 6 oz frozen lemonade concentrate, & 6 oz frozen orange juice concentrate. Sprinkle in 1 tsp nutmeg. In a teaball or tied in cheesecloth, drop in: 1 T whole cloves & 1 T whole allspice. | Wassail | Heat on high about 3 hrs, remove teaball/cheesecloth Serve hot. If desired, decorate by floating cinnamon sticks & lemon slices.

29: { }

30: 1 c basil pesto 1 c plain yogurt salt & pepper approx 32 oz spinach & cheese ravioli 4 oz cherry tomatoes, halved 2 T toasted pine nuts 1 oz kalamata olives, pitted & sliced (optional) freshly grated parmesan STEP ONE. For the sauce, mix pesto and yogurt in a bowl. Season to taste with salt & pepper. Let stand at room temp for 1 hour. TWO. Cook ravioli according to package directions, drain, and divide among 4-6 plates. THREE. Spoon room-temp sauce over hot ravioli and top w/ olives, tomatoes, pine nuts & parmesan. | Creamy Pesto Ravioli | Dill Oyster Crackers 3/4c oil, 1 packet buttermilk ranch mix, 3T dill weed, 1-2T garlic powder, 12oz bag of oyster crackers Preheat oven to 200. Mix oil, ranch mix, dill & garlic in bowl. Pour over crackers in large, oven safe bowl. Bake 20 min, tossing occasionally.

31: Buttercream Frosting | Using stand mixer, cream butter & crisco. Pour sugar in a little at a time. Add evaporated milk a little at a time. Beat for about 10-15 minutes (taste-test, should not be gritty!). Blend in vanilla. Then lick beaters :) | 1 c sugar, 1 tsp vanilla, 1/2 c crisco, 1/2 c butter & 5oz evaporated milk | Busia's

32: Banana Crepes | 1. Sift flour and powdered sugar into mixing bowl. Add eggs, milk, butter, vanilla and salt. Beat until smooth. 2. Heat a lightly greased 6 inch skillet. Add about 3 TB batter. Tilt skillet so that batter spreads to almost cover the bottom of the skillet. Cook until lightly browned; turn and brown the other side. Repeat with remaining batter, grease skillet as needed. 3. Melt 1/4 cup butter in large skillet. Stir in brown sugar, 1/4 tsp cinnamon and nutmeg. Stir in cream and cook until slightly thickened. Add half the bananas at a time to skillet; cook for 2-3 minutes, spooning sauce over them. Remove from heat. 4. Roll a crepe around each banana half and place on a serving platter. Spoon sauce over crepes. Top with whipped cream and a pinch of cinnamon. | 1 cup flour 1/4 cup powdered sugar 2 eggs 1 cup milk 3 Tb melted butter 1 tsp vanilla extract 1/4 tsp salt 1/4 cup butter 1/4 cup packed brown sugar 1/4 tsp cinnamon 1/4 tsp nutmeg 1/4 cup half-and-half 6 bananas, halved lengthwise 1 1/2 cups whipped heavy cream 1 pinch cinnamon

33: Emily Petrous | Swiss Oatmeal | 1 cup rolled oats 1 granny smith apple, chopped 1 banana, chopped 3 TB dried raisins, cranberries or cherries 1 cup plain yogurt 1 cup milk 1 TB honey Mix all together and refrigerate. Top with sliced almonds and berries. May be kept in the refrigerator for 2 days.

34: Aunt Heather's Winter Stew Delight | 1 small head of cabbage, chopped (or bagged) 4 medium onions, diced - 4 medium potatoes, diced 1 28-oz. can diced tomatoes - 1 pound carrots, peeled & sliced - 2 pounds Italian sausage, fried & drained (or kielbasa) - 4 cups beef or chicken broth - 1 cup tomato juice - 1 15-oz. can beans (kidney, black or pinto) - salt to taste Preheat oven to 350 degrees. Combine all ingredients in large, oven-proof stew pot. Cover and bake 1.5 - 2 hours until tender, stirring occasionally. If necessary, add more broth or tomato juice. Serve with homemade bread or biscuits. Drizzle with vinegar if desired.

35: Grandma's Quick and Yummy Marinade for Chicken & Beef 2 TB ketchup 1 clove garlic 1/4 cup soy sauce 1/4 cup oil 1 T vinegar | Greek Pasta Salad 8 oz. Orzo pasta 15 oz. can garbanzo beans, drained 1.5 cups chopped tomato 1 cup chopped green pepper 1 cup chopped cucumber 1/3 cup sliced ripe olives 1/2 cup Italian salad dressing (3/4 cup crumbled feta cheese Cook pasta according to package directions. In large bowl, combine all ingredients except cheese; gently toss to combine. Top with cheese. Cover; chill thoroughly. | Spinach Stuffed Shells 1. Mix together: 1 pkg frozen spinach (thaw and drain}, 1 cup cottage cheese 1/3 cup parmesan cheese 1/2 cup mozzarella cheese 1/4 tsp. garlic powder 2. Cook Jumbo shells to al dente 3. Fill shells with mixture; place in baking dish. 4. Cover with 2.5 cups marinara sauce. 5. Bake 350 degrees for 30 minutes

36: Apple Goat Cheese Bruschetta 2 TB crumbled goat cheese 1/2 Fuji apple-peeled, cored, and chopped 1/4 tsp chopped fresh thyme 1/4 tsp chopped fresh oregano 1/8 tsp ground black pepper 4 thin slices French bread 1. Preheat the oven's broiler and set oven rack 3-4 inches from heat source. 2. Toss together goat cheese, apple, thyme, oregano and pepper in a bowl; set aside. Arrange the bread slices on a baking sheet; toast the bread under the broiler until golden brown, 1-2 minutes. 3. Sprinkle the goat cheese mixture evenly over the bread slices. Return bread to oven to broil until cheese is softened, about 1 minute or more.

37: Pizza Dip | 1 package softened cream cheese 1 tsp. Italian seasoning 1 cup shredded mozzarella cheese 3/4 cup grated Parmesan cheese 8 oz. pizza sauce 1/4 cup diced green pepper, pepperoni or other toppings 1. Heat oven to 350 degrees. 2. Combine cream cheese and seasoning in bowl; spread into pan. 3. Combine mozzarella & Parmesan cheese. Sprinkle 1/2 of mix over cream cheese mix. 4. Top with pizza sauce, spread evenly. 5. Sprinkle with remaining cheese. 6. Add toppings. 7. Bake 15-20 minutes. 8. Serve with toasted baguette slices, pita chips or bagel chips.

38: Cheesy Brunch Roll-ups Ingredients 1.5 cups mushrooms .5c green onions .5c chopped fresh poblano pepper 2Tbs butter 8- 6in. tortillas 4 eggs 2 C milk 1 Tbs. flour .5 c shredded cheese Directions 1. Preheat oven 350 2. In large skillet, cook mushrooms, green onions, and poblano pepper in butter. 3. Divide mixture evenly into each tortilla. 4. Spread cheese evenly throughout the tortillas. 5. Roll up the tortillas and place seem side down in a Pyrex dish. 6. In a bowl, beat eggs, milk, flour and garlic together. Add some hot sauce here if you like it spicy! 7. Pour over tortillas. 8. Bake, uncovered for 30 minutes, or until edges are set. 9. Sprinkle cheese over the top. 9. Let stand for 10 minutes and serve with salsa. | Recipes from the kitchen of Jodi Svoboda

39: FARMERS CASSEROLE | Ingredients 3 cups frozen shredded hashbrowns 3/4 cup shredded cheese 1 tube bulk sausage 1/4 cup green onions 8 eggs 1 cup milk salt and pepper Directions: 1. coat pyrex dish with cooking spray or butter 2. Spread hasbrowns on bottom. 3. Add cooked sausage (ham, bacon or spinach will work too) 4. Beat eggs and milk together, pour over hashbrowns 5. Top with cheese and green onions 6. Bake for 40-50 minutes @ 350. 7. Can be prepared the night before- cook for 1 hour

40: Weeknight Pepper Steak Ingredients 1- package McCormick's Brown Gravy mix 3/4 c. cold water 1/4 c. soy sauce 1 Tbs. oil 1 lb. boneless beef sirloin- cut into strips 1 small onion, wedged 1 medium green or red pepper, cut in thin strips Directions 1. Mix gravy, water and soy sauce until well blended. 2. Heat oil and cook steak until no longer pink, add gravy mixture, peppers and onions. 3. Bring to a boil, simmer for 8-10 minutes until thickened. 4. Serve over rice. **** I cook the meat for about an hour when I have time to make more tender before I add the mix. | Grandma Gloria's Meatballs and Sauce Ingredients: 1 1/2 lbs ground sirloin 2 C. bread crumbs 1/2 c. Parmesan cheese pepper 1 large can tomato sauce 1 12oz. can tomato paste 3 cans of warm water 4 tsp. chopped garlic oregano spaghetti or linguine | Directions: Sauce: 1. In a large pan, mix sauce, paste, water, garlic and oregano. Bring to a boil. Add meatballs once paste is mixed in. Meatballs: 1. In a large bowl mix beef, bread crumbs, cheese and pepper. 2. Knead together with your hands. 3. Form 1" meatballs and drop into sauce. Lower sauce to a simmer and cook meatballs for 1.5=2 hours. Serve over pasta of choice.

41: Yummy Caramel Brownies | Ingredients 1 - Chocolate cake mix (the kind with "Pudding in the mix" work the best) 1 1/2 sticks of margarine (melted) 1 - bag of caramels (unwrapped) 1 - small can of Evaporated Milk 1 - bag of Semi-Sweet Chocolate Chips *Preheat oven to 350 *Grease & Flour the bottom of 9 X 13 pan * Melt Caramels and 3oz Evaporated Milk in double boiler * Combine cake mix, melted margarine, and 2oz Evaporated Milk in a large bowl * Divide cake mixture in half, spreading half evenly on bottom of pan * Bake for about 6 - 7 minutes * Remove from oven and sprinkle 1/2 bag of Chocolate Chips over bottom layer * Pour melted caramel mixture over the chocolate chips * Spread remaining cake mixture over the caramel layer (it is usually easier to form the cake mixture into small "patties" about 2 - 3" round by about 1/4" thick and place on top of the caramel layer... actually "spreading" the cake mixture can be difficult) Bake for another 15 - 18 minutes. Allow to cool... cut into squares... and enjoy!!!

42: Cracker Toffee 1 package of buttery crackers or graham crackers 1 C brown sugar 1 C butter 2 C chocolate chips 1. Preheat oven to 350. 2. Spread crackers on foiled jelly roll pan. 3. Bring sugar and butter to boil. 4 Spread over crackers and bake 8-10 minutes- until bubbling. 5. Pour chips over baked crackers. Wait 1 minutes and spread. 6. Completely cool and harden- break or cut into pieces. *** In the winter- stick outside to cool! | Drop and Bake Lace Cookies Ingredients 4 Tbs (1/2 stick) unsalted butter 1/2 C. sugar 1/4 C. packed light brown sugar 2 Tbs. heavy cream 1/3 C. very finely chopped pecans 1/4 C. flour, spooned and leveled 1/4 tspn. kosher salt chocolate sprinkles (optional) Directions Heat the oven to 350. In a small saucepan, combine butter, sugars, and cream and bring to a boil. Boil, stirring until the sugar dissolves, about 1 minute. Remove from heat and stir in pecans, flour, and salt. Drop level teaspoons of the warm batter, spacing them 4 inches apart, onto parchment lined baking sheets. Put the sprinkles on now. If the batter cools between batches and can't be rescooped, rewarm slightly. Bake, rotating the sheet halfway through, until golden brown, 8 to 10 minutes. Cool on the sheets until firm, about 5 minutes. Transfer to wire racks to cool completely. | Zucchini Bread Ingredients 3 eggs 2 tsp. vanilla 2 C. sugar 2 C. zucchini 3 C. flour 1 tsp. of each: baking soda, salt cinnamon 1/2 tsp. baking powder Directions 1. Beat eggs, oil, vanilla, sugar and zucchini 2. In another bowl, mix dry ingredients. 3.Fold the wet mixture into the dry mixture. 4. Makes 2 loaves. 5. Bake 45-55 minutes at 350.

43: Macadamia Nut Crusted Mahi Mahi | 1/2 C. Panko crumbs 5 0z. (about 1.25 c) coarsely, ground, roasted macadamia nuts 2 Tbs. flour 1/4 C. butter, melted vegetable oil for brushing 4 (6-8 oz.) Mahi Mahi fillets 4 Tbs. Coconut milk Directions 1. Preheat oven to 425. 2. Mix nuts, piano, flour and butter. Set aside. 3. Place foil on a baking sheet, brush liberally with oil. 4. Place fish on foil, salt and pepper both sides. 5. Bake for 5 minutes, remove and brush with coconut milk. 6. Divide the nut mixture and put on top of the fillets. 7. Return to oven and bake for 8-10 minutes, or until crust is golden brown. 8. Remove and allow to stand for 10 minutes. | Chicken Enchiladas 1 C chopped onion 1 C cooked, shredded chicken 1 C shredded cheddar cheese 1 C red enchilada sauce 3 oz. low fat cream cheese 1 can diced green chilies 1 tsp. cumin 8 small flour tortillas 1 bottle green enchilada sauce Additional shredded cheddar cheese Sautee onion in a large skillet with a little butter until soft. Add all other ingredients through tortillas and stir together for about 5 minutes. Roll in tortillas, place in pan and cover with green enchilada sauce and additional cheese. Bake, covered with foil, for 20 minutes or until bubbling. | Crock Pot Swiss Steak- EASY! 2lbs. Round steak, cut in 1" cubes 2 cans stewed tomatoes 1-2 packets of Lipton Onion Soup mix (amount to your taste) Mix all together in a crock pot, cook on LOW 6-8 hours. Serve over rice or mashed potatoes

Sizes: mini|medium|large|gargantuous
Default User
  • By: Amy G.
  • Joined: over 6 years ago
  • Published Mixbooks: 0
  • Default User
  • Default User
    • By: Maria D.
    • Contributions: 18 photos , 6 pages
  • Default User
    • By: emily p.
    • Contributions: 8 photos , 6 pages
  • Default User
    • By: Jodi S.
    • Contributions: 19 photos , 6 pages
  • Default User
    • By: Nicole D.
    • Contributions: 18 photos , 6 pages
  • Default User

About This Mixbook

  • Title: Family Recipes
  • Tags: None
  • Started: about 6 years ago
  • Updated: almost 6 years ago

Get up to 50% off
Your first order

Get up to 50% off
Your first order