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Family Recipes

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Family Recipes - Page Text Content

S: Amanda's Survival Guide

1: Recipe For Happiness 2 Heaping Cups of Patience 1 Handful of Love 2 Handfuls of Generosity 1 Handful of Understanding A Dash of Laughter 1 General Sprinkle of Kindness Plenty of Faith Method: 1. Combine Patience, Love, and Generosity with Understanding 2. Add a dash of Laughter and sprinkle Generosity with Kindness 3. Add plenty of Faith and mix well 4. Spread over a period of a lifetime 5. Serve to everybody you meet -Kisses and Love Always

2: Chicken Tortilla Soup 1 cup diced carrots 1 cup chopped celery 1 cup diced onion t garlic powder or 1 fresh garlic clove diced 1/8 t salt t pepper 2 T olive oil 4 - 15 ounce cans chicken broth 1 – 15 ounce can diced tomatoes 1 – 10 ounce can Rotel tomatoes and chilies (I used mild) 1 – 1.25 package taco seasoning 10 corn tortillas, cut into small pieces (I used white corn tortillas) 12 ounces chicken meat, poached and diced 1 cup milk 12 ounces shredded monteray jack or Mexican blend cheese corn tortilla strips 1. Saute carrots, onions, celery in oil, garlic, salt and pepper until tender. 2. Add chicken broth and bring to boil. 3. Add tomatoes, Rotel, taco seasoning and chicken. 4. Cut tortillas into small pieces and add to broth mixture. Let simmer for 20 minutes or until tortillas are thoroughly incorporated into soup, stirring occasionally to keep from sticking. 5. Add 8 ounces of cheese. Simmer for additional 10 minutes. 6. Add milk and simmer for additional 10 minutes. Garnish with tortilla strips, cheese and avacado. | We hope that this wonderful soup will warm you both on cool nights. -Aunt Nadine

3: Slow Cooker Chicken Tortilla Soup 1 onion, chopped - 2(10 ounce) cans diced tomatoes 1 (16 ounce) can chili beans with green chilies, undrained 1 (15 ounce) can black beans, drained - 1 (8 ounce) can tomato sauce 1 (15 ounce) can whole kernel corn, drained - shredded Cheddar cheese (optional) 1 (12 fluid ounce) can or bottle beer - sour cream (optional) 1 (1.25 ounce) package taco seasoning - crushed tortilla chips (optional) 3 whole skinless, boneless chicken breasts 1. Place the onion, chili beans, black beans, corn, tomato sauce, beer, and diced tomatoes in a slow cooker. Add taco seasoning, and stir to blend. Lay chicken breasts on top of the mixture, pressing down slightly until just covered by the other ingredients. Set slow cooker for low heat, cover, and cook for 5 hours. 2. Remove chicken breasts from the soup, and allow to cool long enough to be handled. Stir the shredded chicken back into the soup, and continue cooking for 2 hours. Serve topped with shredded Cheddar cheese, a dollop of sour cream, and crushed tortilla chips, if desired. -Cori Hirsh

4: French Onion Soup 2 Cups Onions 1 stick Margarine/Butter 2 TBL Sugar 1-2 TBL's Worchestershire Sauce 3 10 1/4oz cans Beef Broth 2 1/2 cups water 1/2 cup sherry (or any sweet wine) wheat bread Mozz and or provolone cheese (sliced) Put stick of butter in soup pot and start melting. Slice onions finely and add to melting butter. Sprinkle with sugar and saute until golden but not brown. Add Worchestershire sauce, beef broth and water. After you bring to a boil add sherry or sweet wine and reduce to a low simmer for 1/2 hour. Toast wheat bread and cut off the crusts. Put the soup bowls on a cookie sheet and fill 3/4 of the way and add the toasted bread. Cover with cheese and bake at 350 until cheese melts. For faster melting, put bowls under broiler but make sure to watch it closely as it browns and melts quickly. Serve with salad and enjoy! -Cori Hirsh

5: Classic Beef Stew 1 Tbl vegetable oil or shortening 3 cups of water 1 lb boneless beef chuck, cut into cubes 1 1/2 tsp salt 2 medium carrots, cut into 1 in. pieces 1/8 tsp pepper 1 large unpeeled potato, cut into 1/2 in. pieces 1 dried bay leaf 1 medium bell pepper, cut into 1 in. pieces 1/2 cup cold water 1 medium celery stalk, cut into 1 in. pieces 2 Tbl All-purpose flour 1 small onion, chopped 1. In a 12-inch or 4-quart Dutch oven, heat oil over medium heat 1-2 minutes. Add beef; cook about 15 minutes, stirring occasionally, until brown on all sides. 2. Add water, 1/2 teaspoon salt and the pepper. Heat to boiling. Reduce heat to low. Cover; simmer 2 hours to 2 hours and 30 minutes or until beef is almost tender. 3. Stir in remaining ingredients except cold water and flour. Cover; cook about 30 minutes or until vegetables are tender. Remove bay leaf. 4. In a tightly covered jar or container, shake cold water and flour; gradually stir into beef mixture. Heat to boiling, stirring constantly. Boil and stir 1 min. until thickened. - Emily Goldkind

6: Sweet and Sour Salad 2 1/2 heads of lettuce 8 green onions (scallions) sliced small 6 oz. package sunflower seeds 2 cans rice noodles (hard Chinese) 6 oz. slivered almonds Dressing: 1 cup oil 12 tablespoons seasoned rice vinegar 8 tablespoons brown sugar 4 tsp Accent Combine oil, vinegar, brown sugar, and accent. Refrigerate several hours, or overnight. Next day, mix lettuce, green scallions, sunflower seeds, almonds, and hard Chinese noodles in a bowl. Just before serving, pour enough dressing onto salad to moisten. Gently toss and serve. | May all of your recipes turn out as perfect as you! -All my love, Mommy

7: "When baking, follow directions. When cooking, go by your own taste." ~Laiko Bahrs | Asian Green Bean Salad Ingredients 1 pound green beans, trimmed, cooked, and cooled 1 teaspoon crushed red pepper flakes 2 tablespoons rice vinegar 1 teaspoon chopped garlic 1/4 cup olive oil 2 tablespoons sesame oil 2 cups cherry tomatoes, halved 2 tablespoons crushed toasted peanuts Salt and pepper Directions In a bowl toss all ingredients together. Season to taste with salt and pepper. Serve at room temperature. - Helane Hurwith

8: 8 oz. pkg. cream cheese, softened 1/2 cup blue cheese or ranch salad dressing 1/2 cup any flavor FRANK'S® REDHOT® Sauce 1/2 cup crumbled blue cheese or shredded mozzarella cheese 2 cans (12.5 oz. each) White Premium Chunk Chicken Breast in Water, drained HEAT oven to 350F. Place cream cheese into deep baking dish. Stir until smooth. MIX in salad dressing, Frank's RedHot Sauce and cheese. Stir in chicken. BAKE 20 min. or until mixture is heated through; stir. Garnish as desired. Serve with crackers or vegetables. - Jessica Schwartz | Frank’s RedHot Buffalo Chicken Dip

9: Sweet and Sour Meatballs 1 1/2 lbs. ground beef 85% salt, pepper to taste Lawry's season salt (3/4 tsp) garlic powder to taste (3/4 tsp) onion powder (3/4 tsp) ketchup, about 2 tablespoons 1/2 jar grape jelly 1 bottle Heinz Chili Sauce Mix ground beef with seasonings (all to taste if you want to add more) Make into meatballs about 1 inch diameter Heat chili sauce and grape jelly on medium heat in a large fryingpan until jelly is melted. Stir. Drop in meatballs, cover, and cook on med-low to low for approximately 1/2 hour. Spoon off fat and serve over rice. Can be made ahead and refrigerated. - Nancy Nortell

10: shrimp de jongue: 3lbs shrimp 3/4 cup butter (1 1/2 sticks) 1 tsp salt 2 cloves garlic- grated (1/4 tsp) dash pepper dash paprika 4 tsp minced parsley 1/2 cup sherry 1 cup bread crumbs cook shrimp in boiling salt water. melt butter. blend in remaining ingredients. add shrimp. refrigerate mixture for several hours or overnight. bake in large casserole or individual shells. 375 degrees 20-25 minutes 10-12 servings - Lily Krefetz

11: "There is no love sincerer than the love of food." ~George Bernard Shaw | Stephanie Sax | Spinach Artichoke Dip | 1 Cup mayonnaise 1 Cup grated parmesan cheese 1 package frozen spinach (chopped) thawed and drained 1 (15oz) can of artichoke hears drained and diced Preheat oven to broil, mix all ingredients together in a large bowl and transfer to a 9 inch glass pie dish. Broil for 5-10 minutes or until toasted on top and hot in the center. Sprinkle another layer of parmesan cheese and put back in until browned.

12: Chicken Feta Wraps 1LB chicken, cut into cubes 6 oz. crumbled feta cheese Ranch dressing Tortillas Lettuce, tomato, avocado, bell peppers, etc (for toppings) Place chicken cubes into a pot of boiling water and boil until cooked through, drain. Reduce heat to medium-low and add feta cheese and desired amount of ranch dressing (coat chicken pieces). Heat until warm and serve in tortillas with the lettuce, tomato, avocado, bell peppers, etc. -Stef Sax

13: Jessica Schwartz | Corn Soufflé | 1 box of Jiffy Corn Bread Mix 1 (15 oz) can of creamed corn 1 (11oz) can of corn nibblets 1 cup of sour cream stick of butter 2 eggs Melt butter, beat eggs, mix all together | 350 | 45 min | Sides

14: GIGI’S NOODLE KUGEL PREHEAT OVEN TO 300* GREASE 9 X 13 PYREX (GLASS) PAN WITH BUTTER LEFT ON BUTTER WRAPPERS. MELT THE TWO STICKS OF BUTTER, RESERVING SOME TO DOT OVER TOP OF KUGEL NOW... PLACE EVERYTHING LISTED BELOW INTO LARGE MIXING BOWL: 16 OZ BROAD NOODLES 16 OZ SMALL COTTAGE CHEESE (2% IS OKAY) 8 OZ SOUR CREAM (WHOLE OR LIGHT) 2 1/2 CUPS OF MILK 1/2 CUP OF SUGAR 8 MEDIUM EGGS 2 STICKS MELTED BUTTER (RESERVE SOME TO POUR OVER TOP OF INGREDIENTS, ALONG WITH CRUSHED CEREAL FLAKES OF YOUR CHOICE *LARGE JAR OF SCHMUCKER’S APRICOT PRESERVES *SMALL JAR OF SCHMUCKER’S ORANGE MARMALADE 1 TEASPOON OF VANILLA 1 TEASPOON OF SALT MIX TOGETHER ABOVE INGREDIENTS AND POUR INTO PYREX PAN. SPREAD INTO CORNERS AND PUSH DOWN NOODLES WHICH MIGHT BE STICKING UP OUT OF LIQUID. CRUSH GENEROUS AMOUNT OF CEREAL AND SPRINKLE OVER TOP, DOT WITH PRESERVED BUTTER. BAKE AT 300* FOR 1 HOURS, OR UNTIL TOP IS BUBBLY AND BROWN. ENJOY!!! - Grandma Joyce Davis

15: SWEET NOODLE KUGEL 1/2 lb. extra broad noodles 1-(16oz) sour cream] 1-(16oz) cottage cheese 1 stick margarine 1/3 cup of sugar (for no sugar recipe use cup baking Splenda) 1 tsp. vanilla 4 eggs 1 cup milk Corned flakes/ light brown sugar (for no sugar recipe use brown sugar baking Splenda) Cook noodles and drain. Put noodles back in bowl and add one stick of butter and let melt. Then add cottage cheese, sour cream, sugar and vanilla. Grease pan well with margarine. In separate bowl beat eggs and milk. Pour noodle mixture into greased pan and then pour on top of noodle mix. (do not mix in, just let it be on top) Crush corned flakes in a zip lock and add brown sugar (mix well together). Put topping on top of the milk/egg mix and then Bake for 1 hour at 350 degrees. - Lynn Kuriniec

16: Grilled Salmon with Creamy Pesto Sauce * 4 (4 ounce) salmon fillets * 2 tablespoons olive oil * 4 ounces PHILADELPHIA Cream Cheese, cubed * 1/4 cup milk * 2 tablespoons pesto * 1 tablespoon finely chopped fresh parsley 1. Heat grill to medium heat. 2. Brush both sides of fish with oil. Grill, skin-sides down, 10 min. or until fish flakes easily with fork. 3. Meanwhile, cook cream cheese and milk in saucepan on medium heat 2-3 min. or until cream cheese is completely melted and sauce is well blended, stirring constantly. Stir in pesto. 4. Serve fish topped with sauce and parsley Special Extra: For added flavor, brush salmon with additional pesto instead of oil. - Megan Litvack

17: Steve's Texas Chili | cup oil 2 medium onions chopped 2 garlic cloves minced 2 lbs ground beef 2 (16 oz) cans diced tomatoes (undrained) 1 cup beer cup regular chili powder (plus more to taste) cup hot chili powder (plus more to taste) 1 Tbl sugar 1 Tbl + 1 tsp ground cumin 2 tsp salt 2 (16 oz) can kidney beans (drained) 1 tsp cayenne pepper Optional: additional tomato sauce Heat oil. Add onions & garlic, and sauté until soft. Add beef. Cook until browned. Drain fat. Add all except beans. Bring to boil, reduce heat, simmer about 2 hours, adding water as needed. Add beans last 30 minutes. If necessary, add tomato sauce. - Jessica Schwartz

18: Blintz Souffle 1 lb. cottage cheese 3 ounces cream cheese, room temperature 1/2 stick butter, melted 5-6 tablespoons sugar 1/2 cup flour 3 eggs 1/2 tsp. fresh lemon juice 1/2 tsp. baking powder 1/2 tsp. cinnamon Preheat oven to 350. Grease an 8-inch square baking pan. Combine cottage cheese, cream cheese, butter and sugar in medium bowl. Add flour, eggs, lemon juice, baking powder and stir well. Spoon batter into prepared pan. Sprinkle with cinnamon. Bake until edges are light brown and souffle is springy to the touch, about 45 minutes. Cut into squares and serve with sour cream or jam. -Barbara Lewis

19: Challah French Toast 2.5 cups milk 8 eggs 1 Tbs vanilla soak challah over night or 2 hours preheat oven to 350 melt together 2 cups brown sugar 3 tbs karo syrup 1 cup butter pour this over the top of the bread mixture bake for 45 minutes -Rebecca Gartenberg

20: Shrimp A La Greque | 4 Tbl. olive oil 2-3 cloves of garlic 1 cup of tomatoes, drained and chopped 1/4 cup plus 2 Tbl. dry white wine parsley 1/4 tsp. oregano 1/2 tsp. salt pepper 3 oz. feta cheese, cubed 1 lb. shrimp Heat oil in a 10 or 12 inch skillet over medium heat. Add garlic, lower heat to medium-low, and cook, stirring occasionally, until it colors. Add the tomatoes, wine, 1 Tbl. parsley, oregano, salt, and pepper. Cook over medium-high heat, stirring occasionally, until the sauce is the thickness of a light puree. Add shrimp and continue to cook until they turn pink, about 5 minutes. Add feta and stir very gently, trying to keep the delicate cheese from crumbling too much. Garnish with parsley and serve immediately over orzo. - Aunt Lynne | "A yummy recipe for a beautiful couple to add spice and delight to their marriage".

21: MAC & CHEESE 8 tbs (1 stick) butter 2 cups fresh bread crumbs Salt 1 pound elbow macaroni 1 garlic cloved minced 1 teaspoon dry mustard dissolved in 1 teaspoon water 1/4 teaspoon cayenne pepper 6 tablespoons flour 3 1/2 cups whole mile 1 3/4 cup low sodium chicken broth 1 pound Colby cheese shredded 8 ounces extra sharp cheddar cheese shredded pepper heat oven to 400 degrees melt 2 tbsp butter and toss with bread crumbs Bring 4 quarts water to boil for the macaroni stir in 1 tbsp salt and the macaroni and cook until almost tender but still firm to the bite. drain macaroni wipe pot dry add remaining 6 tbsp butter and melt over med heat. Stir in garlic, mustard mix, and cayenne. cook until fragrant about 30 seconds Stir in the flour and cook until golden about 1 min. Slowly whisk in the milk and brother. Bring to a simmer. Cook whisking oven until the mix is slightly thickened about 6 min Off the heat whisk in the cheese until completely melted. season with salt and pepper. Stir in the drained macaroni breaking up any clumps until well combined Pour into a 9*13 baking dish. sprinkle evenly with bread crumbs. Bake until golden brown and bubbling around the edges. 25-30min | Credit for this recipe is given to the Gartenburg household. This recipe is borrowed as my family doesn't do the whole recipe thing... we do takeout :) -Stephanie Kane

22: Stuffed Green Peppers 6 green/red peppers salt to taste 1 pound ground beef/ground turkey 1/2 cup water 1 (14.5 oz) can whole peeled tomatoes, chopped 1/2 cup uncooked rice 1 tsp Worcestershire sauce 1 cup shredded Cheddar cheese 2 (10.75 oz) cans condensed tomato soup water as needed 1/3 cup chopped onion 1. Bring large pot of salted water to a boil. Cut the tops off the peppers, and remove the seeds. Cook peppers in boiling water for 5 minutes; drain. Sprinkle salt inside each pepper, and set aside. 2. In a large skillet, saute beef and onions for 5 minutes, or until beef is browned. Drain off excess fat, and season with salt and pepper. Stir in tomatoes, rice, 1/2 cup of water and Worcestershire sauce. Cover and simmer for 15 minutes, or until rice is tender. Remove from heat, stir in the cheese. 3. Preheat oven to 350 degrees. Stuff each pepper with the beef and rice mixture, and place peppers open side up in a baking dish. In a medium bowl, combine the tomato soup with just enough water to make the soup a grave consistency. Pour over the peppers. 4. Bake covered for 25-35 minutes, until heated through and cheese is melted and bubbly. -Emily Goldkind

23: Baked Lemon Chicken * 3 tablespoons butter, melted * 2 tablespoons lemon juice * 1 garlic clove, minced * 1/2 teaspoon salt * 1/4 teaspoon pepper * 1/2 cup seasoned bread crumbs * 4 (4 ounce) boneless, skinless chicken breast halves 1. In a shallow dish, combine the butter, lemon juice, garlic, salt and pepper. Place bread crumbs in another dish. Dip chicken in butter mixture, then coat with crumbs. 2. Place in a greased 13-in. x 9-in. x 2-in. baking dish. Drizzle with remaining butter mixture. Bake, uncovered, at 350 degrees F for 25-30 minutes or until juices run clear. - Megan Litvack

24: Whole Wheat Pizza 1 teaspoon white sugar 1 1/2 cups warm water (110 degrees F) 1 tablespoon active dry yeast 1 tablespoon olive oil 1 teaspoon salt 2 cups whole wheat flour 1 1/2 cups all-purpose flour 1.In a large bowl, dissolve sugar in warm water. Sprinkle yeast over the top, and let stand for about 10 minutes, until foamy. 2.Stir the olive oil and salt into the yeast mixture, then mix in the whole wheat flour and 1 cup of the all-purpose flour until dough starts to come together. Tip dough out onto a surface floured with the remaining all-purpose flour, and knead until all of the flour has been absorbed, and the ball of dough becomes smooth, about 10 minutes. Place dough in an oiled bowl, and turn to coat the surface. Cover loosely with a towel, and let stand in a warm place until doubled in size, about 1 hour.

25: 3.When the dough is doubled, tip the dough out onto a lightly floured surface, and divide into 2 pieces for 2 thin crust, or leave whole to make one thick crust. Form into a tight ball. Let rise for about 45 minutes, until doubled. 4.Preheat the oven to 425 degrees F. Roll a ball of dough with a rolling pin until it will not stretch any further. Then, drape it over both of your fists, and gently pull the edges outward, while rotating the crust. When the circle has reached the desired size, place on a well oiled pizza pan. Top pizza with your favorite toppings, such as sauce, cheese, meats, or vegetables. 5.Bake for 16 to 20 minutes (depending on thickness) in the preheated oven, until the crust is crisp and golden at the edges, and cheese is melted on the top. -Erica Sadowsky

26: Frittata with Asparagus 6 large eggs 2 Tbl whipping cream 1/2 tsp salt 1/4 tsp freshly ground pepper 1 Tbl olive oil 1 Tbl butter 12 oz. asparagus, trimmed and cut into 1/2 inch pieces 1 tomato -Other vegetables you want to add to your Frittata (Mushrooms, peppers, etc.) Mozzarella cheese/cheddar (for top to taste) Preheat the broiler. In medium bowl, whisk the eggs, cream, salt, and pepper to blend. Set aside. In a 9 1/2-inch-diameter nonstick ovenproof skillet, heat the oil and butter over a medium flame. Add the asparagus and saute until crisp-tender, about 2 minutes. Add any other veggies that are desired and saute 2 minutes longer. Pour the egg mixture over the asparagus mixture and sprinkle the cheese over. Cover and cook over medium-low heat until the frittata is almost set but the top is still runny, about 2 minutes. Place the skillet under the broiler and broil until the top is set and golden brown, about 4 minutes. Let the frittata stand for 2 minutes. Using a rubber spatula, loosen the frittata from the skillet and slide frittata onto a plate. Cut into wedges and serve. -Emily Goldkind

27: Grandma's Shabbat Chicken -defrosted chicken drumsticks -olive oil -water -salt -pepper -Clean the chicken well, including under the skin (but don't de-skin it) -Line a pan with tin foil, and place the cleaned drumsticks on the tinfoil -Pour 2.5 table spoons of olive oil over each piece of chicken, and then turn the drumsticks around in the pan so the olive oil gets all over -Pour 3 total tablespoons of water over all the pieces -Add salt and pepper (amount: to your liking) - cover the pan with tinfoil -Cook on 450 for 1 hour (if you start with frozen drumsticks, give it 1 hour and 20 min) --- rotate the drumsticks after 30 minutes - Olivia Lichaa

28: Banana Chocolate Bread Nonstick cooking spray 3 tablespoons granulated sugar 1 teaspoon ground cinnamon 1 cup packed light brown sugar 8 tablespoons (1 stick) butter 2 (12-ounce) tubes refrigerated crescent roll dough 6 tablespoons sweetened condensed milk 2 bananas, sliced 1/4-inch thick 4 ounces (about 2/3 cup) semisweet chocolate chips Directions Preheat the oven to 350 degrees. Spray a Bundt pan with nonstick cooking spray. Mix the granulated sugar and cinnamon in a small bowl and set aside. In a small saucepan, melt the brown sugar with the butter over low heat. Break open the crescent roll packages and separate the triangles of dough. Brush each triangle with sweetened condensed milk and top with 2 banana slices and 1 teaspoon chocolate chips; fold the edges of the triangle together and seal. Repeat with remaining dough and filling. Sprinkle each with 1/4 teaspoon of the cinnamon sugar. Pour half of the brown sugar-butter mixture over the dough and sprinkle with 2 teaspoons of the cinnamon sugar. Repeat with the remaining ingredients. Bake until puffed, golden brown, and firm to the touch. Bake for 1 hour. Remove the pan from the oven, transfer it to a rack and allow it to cool for 15 minutes. Put a platter on top of the Bundt pan and invert. Slice and serve warm. - Allison Lewis

29: JOYCE’S TOFFEE BARS PREHEAT OVEN 375 DEGREES INGREDIENTS: 2-STICKS REAL BUTTER (MUST BE SALTED OR IT WON’T WORK) 1-CUP BROWN SUGAR, PACKED TIGHTLY 2-TUBES SALTINE CRACKERS 1-PKG. NESTLES SEMI-DARK CHOCOLATE CHIPS CRUSHED WALNUTS TO COVER LINE COOKIE SHEET WITH FOIL, BUTTER GENEROUSLY. LINE FOIL WITH SALTINE CRACKERS TO ALL EDGES. DO NOT CRUMBLE CRACKERS. BRING BUTTER AND BROWN SUGAR TO HARD BOIL, STIRRING CONSTANTLY FOR 3 MINUTES EXACTLY! POUR CARMELIZED LIQUID OVER CRACKERS AND SPREAD TO ALL EDGES. BAKE FOR 5 MINUTES EXACTLY! REMOVE, AND SPRINKLE CHOCOLATE CHIPS OVER HOT CARMELIZED CRACKERS...CHIPS WILL MELT AS YOU SPREAD THEM INTO ALL CORNERS OF PAN—TAKE YOUR TIME... SPRINKLE WITH CRUSHED WALNUTS, THEN PLACE IN FRIDGE TO HARDEN (2/4 HOURS). REMOVE FROM FRIDGE AND PULL BACK FOIL TO RELEASE TOFFEE. BREAK INTO BITE-SIZE PIECES. STORE UNUSED TOFFEE IN ZIPLOCK BAGS IN THE FRIDGE. KEEPS TOFFEE FRESH AND CRISP. -Grandma Joyce Davis

30: Almost Better Than Sex Cake 1 boxed chocolate cake mix 1 can of Eagle Brand sweetened condensed milk 1 jar of Mrs. Richardson's Butterscotch/Carmel topping 1 contain of cool whip 1 Pkg of Heath Bar sensations bits (optional) Bake the cake according to the directions on the box for a sheet cake. While cake is still warm poke tons of holes in it with a fork and poor on the can of sweetened condensed milk, let soak in. After the milk has soaked in, poor half a jar of caramel topping over the cake and let it also soak in. After cake has cooled top with a layer of cool whip. Sprinkle toffee bits to top (optional) - Jenny Gelman

31: Banana Cake | 1/2 c butter Heat oven to 350 degrees 11/4 c sugar Cream butter & sugar 2 eggs Add eggs very lightly beaten 1 tsp. baking soda Add sour cream and baking soda 4 tbs. sour cream Add bananas, flour, 1 c banana pulp mashed salt & vanilla 11/2 c flour Mix well 1/4 tsp salt Beat well 1 tsp. vanilla 1 bag mini chocolate chips or milk chocolate chips Bake in well greased & floured 8" or 9" square glass pan for 35-45 minutes or until test done--turn pan once during baking--when cool sprinkle with powdered sugar--Enjoy! - Auntie Sandi

32: Chocolate Peanut Butter Pudding Cookies Ingredients: 1 cup butter, softened 1/4 cup white sugar 3/4 cup packed brown sugar 1 teaspoon vanilla extract 2 eggs 2 1/4 cups all-purpose flour 1 teaspoon baking powder 1 (3.9 ounce) package instant chocolate pudding mix 1 3/4 cups peanut butter chips Directions: 1.Preheat oven to 350 degrees F (175 degrees C). 2.In a large bowl, cream together the butter, white sugar and brown sugar until smooth. Beat in the eggs one at a time, and then stir in the vanilla. Combine the flour, baking powder and instant pudding mix; stir into the creamed mixture. Fold in the peanut butter chips. Drop by rounded spoonfuls into ungreased cookie sheets. 3.Bake for 8-10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing. -Andrea Goldkind

33: MANDEL BROT 3 eggs 1 1/4 cup sugar 1 cup canola oil 3 1/4 cups flour 1/3 tbsp. baking powder 2/3 tbsp. salt 2/3 tbsp. vanilla 1 tsp. cinnamon 1 1/2 cups choc. chips Mix eggs, sugar and oil. Add all dry ingredients except for the cinnamon and 1/4 cup sugar. Mix well. Add choc. chips now. Place batter in oval shapes on baking sheet greased with oil. Sprinkle with cinnamon and sugar mix. Bake for 20-30 min. in 350 oven. Cool. Cut loaves and toast pieces. - Michele Crane

34: Banana Nut Bran Muffins Dry Ingredients Wet Ingredients 1 cup unbleached white flour 3 bananas mashed (1 cup) 1/2 cup whole wheat flour 3/4 cup water 3/4 cup light brown sugar 1 large egg 1 tsp baking powder 1 1/2 tsp vanilla 1 tsp baking soda 3/4 cup chopped walnuts 1/4 tsp salt 1 cup wheat bran 1. Preheat oven to 375 2. Sift all the dry ingredients, except wheat bran, together in a large bowl. Add the bran and the walnuts and stir to combine. 3. Whisk the wet ingredients in a medium bowl. Pour the wet ingredients into the dry mixture. Stir just until mixed. Do not overstir. 4. Using an ice cream scoop (if you have one) spoon the batter into greased muffin tin. Fill each cup nearly to the top. 5. Bake for 15 to 20 minutes until a toothpick comes out clean. 6. Cool at least 10 minutes before removing from the tin.

35: Blueberry Blintz Muffins Dry Ingredients: Wet Ingredients: 1 cup whole wheat flour 3/4 cup ricotta cheese 1 cup whole wheat pastry flour 1/2 cup sour cream 1/4 cup oat flour 1 cup milk 2 tsp baking powder 1/4 cup canola oil 1 teaspoon baking soda 1 large egg 1/4 tsp salt 1/2 cup honey 1 1/4 cup fresh blueberries, washed and patted dry 1. Preheat oven to 375 2. Sift all the dry ingredients together in a large bowl. Add the blueberries and toss to coat. 3. Whisk the wet ingredients in a medium bowl. Pour the wet ingredients into the dry mixture. Stir just until mixed. Do not overstir. 4. Using an ice cream scoop (if you have one) spoon the batter into greased muffin tin. Fill each cup nearly to the top. 5. Bake for 15 to 20 minutes until a toothpick comes out clean. 6. Cool at least 15 minutes before removing from the tin. | -Deborah Davis

36: Cream Cheese Pound Cake (Serves 10+) 1 1/2 cups (3 sticks) unsalted butter, at room temperature 1 package (8 ounces) Philadelphia brand cream cheese*, at room temperature 3 cups sugar 6 large eggs 2 teaspoons pure vanilla extract 3 cups all purpose flour 1 teaspoon salt | 1. Preheat the oven to 325F. Butter and flour (or spray with PAM) a 12-cup bundt pan. Alternately, you can use a 10-inch tube pan, lightly butter then line the bottom with parchment paper. (I always use a bundt pan). 2. Place the butter and cream cheese in a large bowl and beat with a mixer on medium speed until smooth. Add the sugar, increase the speed to high, and beat until light and airy, at least five minutes. Add the eggs, one at a time, beating after each addition and scraping down the sides of the bowl with a rubber spatula as needed. Add the vanilla, then the flour and salt all at once. Beat just until incorporated. 3. Pour the batter into the prepared pan and shake lightly to even out the top. Bake until the cake is golden brown and a toothpick inserted in the cake comes out clean, 1 1/4 hours. 4. Place the pan on a cake rack and cool for 20 minutes, then remove the cake from the pan and let it cool completely. Serve at room temperature. * Philadelphia cream cheese is often recommended for baking for consistency purposes, as in, bakers know this brand works, and because it contains less water than other brands. Variations: Add a cup of chopped white chocolate stirred into the batter and/or some orange zest. Or whole raspberries, if you can find good ones in season. Or have fun with it. A good pound cake is infinitely adaptable. Smaller cakes: A bundt-volume cake often can be used to make two 8 1/2-by-4 1/4-by-2 1/2-inch loaf cakes. - Hannah Volsky

37: "Love is when you break a cookie in half, but you let the other person have the bigger piece." | Chewy Peanut Butter Blossoms Ingredients: About 48 HERSHEY'S KISSES Brand Milk Chocolates 1 can (14 oz.) sweetened condensed milk (not evaporated milk) 3/4 cup REESE'S Creamy Peanut Butter 2 cups all-purpose biscuit baking mix 1 teaspoon vanilla extract About 1/4 cup sugar Directions: 1. Heat oven to 375F. Remove wrappers from chocolates. 2. Beat sweetened condensed milk and peanut butter in large bowl until smooth. Add baking mix and vanilla; blend well. Shape into 1-inch balls; roll in sugar. Place 2 inches apart on ungreased cookie sheets. 3. Bake 6 to 8 minutes or until very lightly browned (do not overbake). Remove from oven; immediately press chocolate piece in center of each ball. Remove from cookie sheet to wire rack. Cool completely. Store in tightly covered container. About 48 cookies. Variation: CHEWY CHOCOLATE PEANUT BUTTER BLOSSOMS: Add 1/4 cup HERSHEY'S SPECIAL DARK Cocoa to baking mix; proceed as above. With Love, Auntie Kimmy

38: Puppy Treats 4 1/2 cups of Chex Cereal 1/2 cup of semi sweet chocolate chips 1/2 cup peanut butter 2 tablespoons of butter 1/2 teaspoon vanilla 3/4 cup powdered sugar 1. In a glass bowl combine chocolate chips,peanut butter,and butter 2. Microwave for 1 minute and stir. 3. Add vanilla. 4. Put cereal in a big bowl. pour chocolate mixture over the cereal. 5. Put powdered sugar in a large baggie, add cereal and shake. 6. Pour over wax paper to cool. Enjoy! -Katya Hirsh

39: Made with love from those that love you! | March 27th, 2011

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  • Title: Family Recipes
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