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Family Recipes

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Family Recipes - Page Text Content

S: Family recipes

1: "A baby is something you carry inside | you for nine months, in your arms | for three years and in your heart till | the day you die." | A Recipe for the Perfect Family | 1 large house 3-6 people, depending on how long you want to wait for it to be done 3 cups of pets 2 cups of patience 3 ounces of anger/frustration 3 quarts of laughter 4 teaspoons of trust And last but definitely not least, Lots and lots of Love First, open the house, and make sure that it will be the right size for your family. Mix the desired amount of people with the pets, carefully so you don’t damage them. In a separate bowl, stir the love and laughter together. Set aside. Taking each person separately, evenly distribute the patience and trust, making sure that each one gets an equal amount Carefully open the bottle of anger/frustration. Using a Q-tip, dab small portions of the anger/frustration onto each person. Lastly, take the love and laughter and sprinkle it all over the house, pets, and people. Let sit until all parts of the recipe are thoroughly combined, and voila! Your Perfect Family is complete. | This recipe book is inspired by all of the talented cooks in the family and is dedicated to Amy and Greg as they start their family.

2: Directions In a small heavy saucepan melt butter with brown sugar and corn syrup over moderate heat stirring until smooth. Pour into a 13 x 9 x 2-inch baking dish. Cut 6 (1-inch) thick slices from center portion of bread, reserving ends for another use and trim crusts. Arrange bread slices in one layer in baking dish, squeezing them slightly to fit. In a bowl whisk together eggs, half and half, vanilla, Grand Marnier and salt until combined well and pour evenly over bread. Chill bread mixture, covered, at least 8 hours and up to 1 day. Preheat oven to 350 degrees F and bring bread mixture to room temperature. Bake uncovered, in middle of oven until puffed and edges are pale golden, 35 to 40 minutes. | Creme Brulee French Toast | * 1/2 cup (1 stick) unsalted butter * 1 cup packed brown sugar * 2 tablespoons corn syrup * 1 (8 to 9) inch round loaf Challah bread * 5 large eggs * 1 1/2 cups half and half * 1 teaspoon vanilla * 1 teaspoon Grand Marnier * 1/4 teaspoon salt | Ingredients

3: Yolanda and Abigail

4: Katie Jeffrey-Lunn's Banana Blueberry Muffins | * 1 cup bananas, ripe and mashed (about 3 large bananas) * 2 tbsp Canola oil * 2 large eggs * 1 tsp vanilla extract * 3/4 cup reduced fat buttermilk * 1 cup all-purpose flour * 1 cup whole wheat pastry flour or white whole wheat flour * 1 tsp baking soda * 3/4 tsp ground cinnamon * 1/2 tsp salt * 1/2 cup light brown sugar, packed * 1 1/2 cup blueberries

5: 1. Preheat oven to 400F. Coat two 12-cup muffin pans with cooking spray or line with paper and aluminum muffin cups. 2. In a medium bowl, sift together the flours, baking soda, salt and cinnamon. Mix well with a wire whisk or fork. Set aside. | 3. In a large bowl, mash the bananas. Add one egg at a time, whisking after each addition. Add the oil, vanilla extract, and sugar and whisk well. Whisk in the buttermilk. | 4. Stir in half of the flour mixture at a time. After each flour addition, mix until just combined. Fold in blueberries. | 5. Pour batter into prepared muffin pan, filling each tin almost to the top. Bake for approximately 20-minutes or until a toothpick inserted in the center of one of the muffins comes out clean.

6: T *1/2 cup Lipton® Lemon Sweetened Iced Tea Mix *1 cup pomegranate juice *1 bottle (32 oz.) seltzer, chilled Combine pomegranate juice with Lipton® Lemon Sweetened Iced Tea Mix in 2-quart pitcher; chill. Just before serving, add seltzer. Serve over pomegranate ice cubes and garnish with fresh fruit. | Kathy & Addison | SPARKLING POMEGRANATE TEA PUNCH

7: Ingredients: (yields 7 loaves) 4 cups of milk (luke warm) 4 cups water (luke warm) 3 Tbsp dry yeast 1 1/2 - 2 Tbsp Salt 2 eggs White Flour 1 cup Wheat Flour 1 cup of oil Directions Put milk & water in a large bowl. Add yeast. Add enough white flour to make the consistency of runny sour cream (not too thick!). Cover bowl with towel or plastic and let mixture rise on warm surface for 5-7 hours. After rising: Add egg, oil, wheat flour and salt. Again, add white flour as needed to make soft dough. Knead dough thoroughly. Cover again and let rise. After rising, put in oiled bread pans. Cover and let rise again in bread pans. NOTE: Always cover dough during rising periods. Bake @ 350 degrees for 40-50 (time will depend on size of bread pans). | Babci Augustyn’s Homemade Bread

8: 1 1/2 bar cream cheese 1 can Hormel Chili with beans 1 cup Mozzarella cheese 1 cup Monterey Jack cheese Directions: Spread cream cheese in deep pie dish Pour chili on top of cream cheese Sprinkle Mozzarella and Monterey Jack cheese Bake at 350 degrees for about 20 minutes Serve with nacho or pita chips Time saver tip: You could also cover pie dish with saran wrap and microwave for 4 minutes until the cheese is bubbly. | Hot Chili Dip By Barbara Calzone | Ingredients:

9: Ingredients 1/2 cup butter 6 stalks celery 2 onions 1/4 cup flour 2 cans condensed cream of celery soup 5-6 oz of cheddar cheese cut into cubes 2 cups of pre-cooked broccoli spears | Directions - Melt butter in skillet,add celery and onion, sauté until translucent. -Stir in flour and cook for 3 minutes. -Place mixture into crock pot slow cooker, stir in soup, cheese& broccoli. - Cover and cook on high for 30 minutes, stir frequently. - Then switch to low heat for 3 hours or until ready to serve. | Elise Branca's Hot Broccoli Cheese Dip

10: Ingredients * 1 can (14-ounce) black-eyed peas * 1/4 whole onion, chopped fine * 1/4 cup sour cream * 8 slices jarred jalapeños * 1 cup grated sharp cheddar cheese * 3 tablespoons salsa * hot sauce, to taste * salt and back pepper to taste Directions Preheat oven to 350 degrees. Drain black-eyed peas and partially mash, leaving some whole. Add all other ingredients, stirring to combine. Spread into a 1 1/2 quart baking dish and bake for 20 to 30 minutes until hot and bubbly. Serve with tortilla chips! | Zannie’s Black-Eyed Pea Dip | Submitted by: Beata Ingrassia

11: Colleen Franco's Guacamole | Ingredients 6 ripe avacados 3 garlic cloves 3 shallots (or scallions) 6 Tbsp olive oil+ Juice of 3 lemons 2 seeded red chiles (optional) Directions 1. Halve avacados, remove pits and put aside. Scoop avocado into bowl and mash. 2. Chop garlic and shallots (and chiles) and mix into avocado along with olive oil and lemon juice. 3. Drizzle with olive oil to serve. Place avocado pit in the guacamole to help prevent it from turning brown.

12: 1 (10.75 oz) can of condensed cream of potato soup (puree it) 1 1/4 cup water 1 (15 oz) can pumpkin puree 2 tbsp butter 1 cup cream 1 tsp salt 1/4 tsp ground black pepper 1/2 tsp garlic powder 1/2 tsp ground ginger (can double/triple for taste) dash of cilantro (for effect) In a saucepan over medium heat, combine all of the ingredients. Stir until blended and bring to a simmer. Reduce to low heat. Simmer for 15 minutes and serve. Add extra pepper if you want it a little spicer. | Heather Salamone's Creamy Pumpkin Soup

13: 3 cloves minced garlic 1 tbsp butter 1 can (48 oz) chicken broth 1 pkg (9 oz) cheese tortellini 1 pkg (10 oz) frozen chopped spinach 1 can (14.5 oz ) stewed tomatoes, undrained, cut Grated Parmesan cheese Cook garlic in butter 1 to 2 minutes. Add broth. Heat to a boil; reduce and simmer 10 minutes. Add spinach and tomatoes. Cook the tortellini separately (stove-top) and leave it in the pot so you can add to your own bowl. If you put the tortellini into the soup - it will absorb all the chicken broth too quickly.. Scoop out bowls of liquid, add tortellini and sprinkle with grated cheese. | Tortellini Soup (crock-pot recipe) | Cioci Bogusia's

14: Ingredients 1 bunch broccoli 6 ounce can water chestnuts, drained, sliced 1 can black olives 8 ounces fresh mushrooms 1 cup Good Seasoning Italian dressing Directions 1. Cut up broccoli, discarding any tough parts. 2. Mix all ingredients together. 3. Marinate for 24 hours in refrigerator, stirring occasionally. | BROCCOLI SALAD From Jeana Richo Serves: 8

15: Ingredients 4 hard boiled eggs (finely diced) 1 can carrots (drained) 1 can peas (drained) 1 boiled potato (finely diced) 1 pickle (finely diced) 1 apple (finely diced) 1 tbsp sour cream 1/3 cup mayo parsley (finely chopped) salt and pepper Method Combine ingredients in bowl. Add mayo tossing lightly until combined. Serve cold. | BABCI ZYGMUNT'S VEGETABLE SALAD

16: Salad: Two packages baby spinach 1 quart strawberries – cut in half Sliced almonds Tip: Add grilled chicken for a deliciously light & satisfying meal | Dressing: Blend the following ingredients in a blender: Quarter cup olive oil 6 tablespoons sugar 6 tablespoons apple cider vinegar 3 tablespoons chopped onion 3 teaspoons sesame seed 3 teaspoons poppy seed 1 teaspoon paprika 1 teaspoon Worcestershire sauce Chill dressing and mix with salad right before serving. | Aunt Dina's and Miranda's Strawberry Salad

17: Ingredients: 1 lb Penne Pasta (cooked Al dente) 16 oz Heavy cream or half and half 4 oz grated cheese (Parmesan or Romano) 1 pkg frozen broccoli or fresh cooked 2 Tbs butter 1 tsp salt - - -In large skillet add the butter, broccoli and cook 2-3 min. Add cooked penne, cream, grated cheeses and salt. Cook at medium heat until cream thickens (about 5-10 min) Serve with tossed salad and garlic bread - - - - | Directions: - - - - - - - | Cioci Wiesia's Alfredo with Broccoli

18: 5 slices bacon (diced) 2 large onions (chopped) 1 can small potatoes 1 Kielbasa rope 2 red bell peppers (cut into small squares) - Fry bacon until brown and crisp, remove - set aside. - Add onions to pan, sauté until golden brown. - Add potatoes, sauté over low heat until lightly browned. - Cook Kielbasa in boiling water for 15 minutes. - Drain Kielbasa and cut into 1/2 inch slices - set aside. - Add peppers to fry pan with potatoes and onions, cover and cook for 10 minutes. - Add Kielbasa to fry pan with potatoes and onions and cook until thoroughly heated * Pile on serving platter, sprinkle with reserved crisp bacon. | Aunt Eileen's Kielbasa and Potatoes

19: 1 pound lean ground round 1/2 cup diced celery 1 tablespoon instant minced onion 1 can (28 ounces) whole tomatoes and liquid 1/2 cup uncooked long grain rice 1 teaspoon chili powder 1/4 teaspoon pepper 1 can (4 ounces) mushroom pieces and liquid Place a plastic colander in a large glass mixing bowl. Crumble ground round into small pieces and cover with waxed paper. Microwave on HIGH for 4 minutes or until meat is no longer pink, stirring after 2 1/2 minutes. In a 3 quart casserole, combine ground beef, celery, onion, tomatoes, rice, chili powder, pepper and mushrooms. Microwave covered on HIGH setting for 10 minutes, stirring half-way through cooking time. Stir well. Reduce power level to MEDIUM (50% power) and microwave covered for 20 minutes or until rice is soft. | Mom Thompson's Beef Casserole

20: By: Aunt Anne Brophy | Pork Chops or Chicken Dish 1 cup rice 1 can cream of celery soup 1 pkg Lipton onion dry soup 1 can water Butter baking dish and pour in mixture Place meat or poultry on top Bake at 350 degrees for 2 hours

21: Ingredients * 2 1/2 all purpose white potatoes * 2 tsp salt * 1 stick butter * 3 eggs * 6 tbsp Romano cheese * pepper & parsley to taste Directions - Peal, boil, mash potatoes - Beat in above ingredients - Butter casserole dish - Spoon in mixture - Bake 400 degrees for 35-40 minutes or until top is browning | GAIL BROPHY'S POTATO SOUFFLE

22: Ingredients *1/4 cup extra-virgin olive oil * 1 pound sweet Italian turkey sausage * 2 red bell peppers, sliced * 2 yellow onions, sliced * 1 teaspoon kosher salt * 1 teaspoon freshly ground black pepper * 1/2 teaspoon dried oregano * 1/2 cup chopped fresh basil leaves * 4 garlic cloves, chopped * 2 tablespoons tomato paste * 1 cup Marsala wine (or white wine) * 1 (15-ounce) can diced tomatoes * 1/4 teaspoon red pepper flakes, optional * 4 to 6 fresh Italian sandwich rolls, optional | Sausage, Peppers | Cousin Jenny's

23: Directions Heat the oil in a heavy large skillet over medium heat. Add the sausages and cook until brown on both sides, about 7 to 10 minutes. Remove from the pan and drain. Keeping the pan over medium heat, add the peppers, onions, salt, and cook until golden brown, about 5 minutes. Add the oregano, basil, and garlic and cook 2 more minutes. Add the tomato paste and stir. Add the Marsala wine, tomatoes, and chili flakes, if using. Stir to combine, scraping the bottom of the pan with a wooden spoon to release all the browned bits. Bring to a simmer. Cut the sausages into 4 to 6 pieces each, about 1-inch cubes. Add the sausage back to the pan and stir to combine. Cook until the sauce has thickened, about 20 minutes. Serve in bowls. Or, if serving as a sandwich, split the rolls in half lengthwise. Hollow out the bread from the bottom side of each roll. | and Onions

24: Loaf Ingredients: 1-1/2 lbs lean ground beef 1/2 cup tomato ketchup 1/3 cup tomato juice 1/2 tsp salt 1/2 tsp black pepper 1/8 tsp red pepper 2 eggs, beaten 3/4 cup fresh bread crumbs 1/4 cup finely chopped onions 2 tsp. prepared mustard | Instructions: In large bowl, combine ketchup, tomato juice, salt, black and red peppers, eggs, bread crumbs, onions and mustard. Mix until thoroughly blended. Add ground beef. Mix gently but thoroughly. Line a 9x5 inch loaf pan with foil. Press in the beef mixture. In a separate bowl, combine the topping ingredients, mixing well. Spread topping over the meat loaf. Bake at 400 degreesfor 35-45 minutes or until done. Drain off fat. Rest meat loaf 5 minutes before serving. Garnish with fresh herbs. | Topping Ingredients: 1/4 cup tomato ketchup 1/2 tsp prepared mustard 2 tsp brown sugar Fresh herbs, for garnish | Melissa Stango's Cottage Meatloaf | Katie & Lauren

25: Rachel Murphy | Multi-Purpose Meatloaf * 1 envelope Onion Soup Mix * 2 lbs ground beef * 3/4 cup plain dry bread crumbs * 2 eggs * 3/4 cup water * 1/3 cup ketchup Preheat oven to 350. Combine all ingredients in large bowl. Shape into loaf in 13 x 9-inch baking pan. Bake uncovered 1 hour or until done. Let stand 10 minutes before serving. | Tip: Using the same temperature, put the meat mixture into muffin cups for individual servings but reduce the cooking time. These freeze perfectly for a quick meal idea such as meatballs for spaghetti

26: so many | 1 1/2 tsp Seasoned Salt 1 tsp Ground Thyme 2 pork tenderloins (about 1 pound each) 1/2 cup peach OR apricot preserves 2 tsp Worcestershire sauce 3/4 Ground Ginger | MIX Seasoned Salt and Ground Thyme in small bowl. Rub evenly over pork. Place on rack in foil-lined roasting pan. ROAST in preheated 375 degrees oven 40-45 minutes. MIX preserves, Worcestershire sauce and Ground Ginger in small bow. Spoon over pork during the last 10 minutes of cooking. | Roast Pork Tenderloin with Ginger Peach Glaze | Sara Mastropole's

27: 1 lb. whole wheat pasta 2 large or 4 small zucchini chopped to bite size 1 yellow squash, 1 red pepper, 1 red onion 1/4 cup and 3 Tbs. of Extra Virgin Olive Oil 1/4 cup sliced almonds (toasted) 1 cup basil 3/4 cup parsley 1/4 mint 1 clove of garlic 1/2 cup Parmigiano | Preheat oven to 400. Cook pasta and save one cup of pasta water. | Roast veggies- drizzle with olive oil, salt and pepper and put in oven about 15 minutes. Place almonds, herbs, garlic, salt and pepper in a blender & drizzle in1/4 cup of olive oil Mix pesto and parmigiano . Add pasta water to pesto . Mix veggies, pasta and pesto all together! | Harverst Vegetable Pasta w/Pesto | Heather McCollum's

28: 4 eggs 1 1/2 cup milk 1 cup shredded swiss cheese 1 pkg. KNORR Vegetable recipe mix 1 pkg frozen spinach chopped/thawed/squeezed) 1 9 inch frozen deep dish crust Put all ingredients together in 9 inch deep dish pie crust. Place in 375 degree oven for 50 minutes. When knife comes out clean, it’s ready! TIP:Cover the edges after 30 minutes so edges won't burn. | Vegetable Medley Quiche | Betty Cragan

29: What's for dinner tonight? | Two-Mustard Chicken | 1/2 cup Dijon mustard 1/4 cup coarse-grained mustard 1/4 cup honey | 8 boneless, skinless chicken breast halves (about 2 1/2 pounds) | Grease rectangular pan, 13 x 9 x 2 inches. Mix mustards and honey; spread on both sides of chicken. Place in pan. | 375 | 25 -35 minutes | Jen Castaldi

30: 2 tbsp sliced green onions 3/4 lb peeled large shrimp 1 1/2 tbsp lemon juice 2 tbsp parsley, minced 3 garlic cloves, minced 1/4 tsp hot sauce 1/2 cup butter 1 lb angel hair pasta Cook pasta per package directions. Meanwhile, cook onions, lemon juice, salt and garlic in hot melted butter in large skillet, stirring constantly until mixture is bubbly. Reduce heat to medium and add shrimp, stirring constantly 5-6 minutes until shrimp turns pink. Add parsley and hot sauce; toss gently. Serve over strained pasta and garnish with lemon slices and parsley. | SPEEDY SHRIMP SCAMPI | Rose Stango

31: Ingredients 2 cups chicken stock 2 tablespoons cornstarch with 1 tablespoon water 1/2 cup heavy cream 1/2 teaspoon red pepper flakes 1 pint leftover rice 2 pints leftover garlic shrimp 3/4 cup toasted panko bread crumbs (Japanese bread crumbs) Preheat oven to 350 degrees F. Directions In a small saucepan, combine the chicken stock and the cornstarch slurry and bring to a simmer for 3 minutes. Add the cream and the red pepper flakes. In a foil lined terra cotta pot, pour the rice and add the leftover garlic shrimp. Then pour the cream mixture over it. Top with the toasted panko and place in the oven for 45 minutes. Cool for 15 minutes before serving. | Garlic Shrimp Casserole | Cioci Lusia

32: Ingredients: 1 pound ground turkey 1/4 bread crumbs (any kind you enjoy - plain, Italian flavored, Panko, etc.) 1 egg white 2 tablespoons minced scallions 1 clove garlic, minced 2 tablespoons low sodium soy sauce 2 tablespoons chopped fresh parsley The zest and the juice of 1 lemon 1 tablespoon canola oil | Directions: 1. In a large bowl, blend ground turkey with bread crumbs, egg white, scallions, garlic, soy sauce, parsley, lemon zest, and lemon juice. 2. Shape the mixture into 4 equal sized patties. 3. Heat the canola oil in a large nonstick skilled over medium heat. 4. Cook the turkey burgers for about 5 to 7 minutes on each side or until cooked through. | Ruth Nadeau’s Tasty Turkey Burgers

33: Ingredients: 1 lb Ziti 1 chopped medium onion & green pepper 1 lb ground beef 1 5 1/2 jar spaghetti sauce 28 oz can whole tomatoes 16 oz can tomato paste 1 tsp salt 1/4 tsp pepper & 1/2 tsp of both seasoned salt and chili powder 1/2 lb grated cheese | Directions: Cook and drain ziti. In a skillet, add onion, green pepper and ground beef. Cook until beef browns. Drain excess fat. Add spaghetti sauce, whole tomatoes, tomato paste and seasonings. Simmer 15 min. In a 13x9x2 pan, pour some meat sauce on bottom of pan. Layer 1/2 the ziti and half of the meat sauce. Repeat. Top with grated cheese. Bake in 350 degree over for 15 min or until cheese melts and is slightly browned. | Julie 's and Olivia's Ziti Casserole

34: 4-6 Chicken breasts sliced 2 Cans of chicken gravy 1 tablespoon Fresh cut parsley 1 cup fresh mushrooms 1 teaspoon paprika Salt and pepper to taste Shredded mozzarella Frozen broccoli spears Using a baking dish pour 1 can chicken gravy Pound out chicken Put mozzarella cheese and broccoli spears in chicken and roll up the | Ingredients: 4-6 Chicken breasts sliced 2 Cans of chicken gravy 1 tablespoon Fresh cut parsley 1 cup fresh mushrooms 1 teaspoon paprika Salt and pepper to taste Shredded mozzarella Frozen broccoli spears Directions: Using a baking dish pour 1 can chicken gravy Pound out chicken Put mozzarella cheese and broccoli spears in chicken and roll up the chicken using a toothpick to keep it closed. Place in pan sprinkle with paprika, mushrooms, parsley, salt and pepper. Pour other can of gravy over the chicken, cover with foil and bake for 1 hr @ 350 degrees until done. | Chicken & Broccoli

35: Cioci Betty & Jennifer

36: *1 cup heavy cream *1 cup flour *1 egg *confectioners sugar *2 egg yolks *oil *1 shot of whiskey or liquor (any flavor) 1. Blend in the first four ingredients, folding in flour. 2. On a well-floured board knead dough adding flour if needed. 3. Cut in halves, roll very thin and cut into about 4 inches long. 4. Slit each piece in center and pull one end through the slit. 5. Fry in oil until lightly browned. 6. Drain on absorbent paper towel and sprinkle with confectioners sugar. | PANI JASIA'S CHRUSCIKI

37: Cioci Stasia's & Jeanette's Carrot Pineapple Cake *3 cups cake flour (Swansdown) *2 cups sugar *2 tsp. cinnamon *2 tsp. baking soda *1 tsp salt *1 tsp baking powder *1 20 oz. can crushed pineapples *2 cups raw carrots (grated) *3 large eggs *1 cups canola oil) *2 tsp vanilla *1 cups walnuts *Vanilla frosting - Lightly grease and flour bundt pan. - Dry mix cake flour, sugar, cinnamon, salt, baking soda and baking powder until evenly blended. -Drain pineapple and save the juice, add juice to dry mix. -Mix eggs, oil and vanilla together then mix with dry mix. - Stir in pineapple, carrots and nuts and pour into bundt pan. Bake at 325 for 1 hrs. - Let sit 10 minutes to cool before removing from bundt pan. - Apply frosting or dust with confectionary sugar.

38: MOM AUGUSTYN'S MOUSE COOKIES | 1 pkg 16 oz. double stuffed Oreo cookies 1 jar maraschino cherries with stems 1 pkg Hershey's kisses 1 pkg 6 oz. sliced almonds 1 pkg 12 oz. chocolate morsels (may use your favorite chocolate) half of a stick of sweet butter third cup milk small tube of icing (red) | Split Oreo cookies using the creme side only. Melt chocolate morsels with butter over double boiler adding a tbs of milk to keep from thickening (keep warm). Drain the juice from cherries and dip cherry in melted chocolate. Place on creme side of the Oreo cookies with stem facing up Attach Hershey's kiss, 2 sliced almonds for the ears and icing for the eyes. Chill.

39: Cioci Gosia's Cheescake | Ingredients: 1.5 lbs of farmers cheese 3 sticks of unsalted butter 7 egg yolks 1 pkg of vanilla sugar 2 pkg of red jello 3 cups of powdered sugar Lady fingers or ready pie crust 1 Tbl spoon of vodka 1 pkg of strawberries Wax paper | Method: - Mix butter for about 10 min until creamy. Adding powered sugar and 1 yolk at a time until all in. - Add vanilla sugar and mix. Put 1 tbl spoon of vodka and mix. -In a round cake pan, grease the bottom lightly with margarine, line with wax paper. -Place lady fingers or pie crust. Place cheese on the lady fingers or pie crust and even out with spatula. -Cut strawberries in half and place on cheese pushing them in slightly. -Dissolve jello, Cool it in fridge until slightly firm. Place thin cardboard on inside of pan and pour jello. Refrigerate overnight.

40: Rochelle Seese's Banana Bread | Directions Preheat oven to 350. Spray 9x5x3 inch pan. Beat butter in large bowl until light & fluffy. Add granulated sugar and brown sugar, beat well. Add egg, egg whites and vanilla, beat until well blended. Add mashed bananas and beat on high for 30 sec. Combine flour, baking soda, salt and baking powder in a separate bowl. Add flower mixture to butter mixture alternating cream, ending with flour mixture. Add walnuts. Bake until browned about 1 hr 15 min. Cool on wire rack | Ingredients 5 Tb butter 1/2 cup granulated sugar 1/2 cup packed light brown sugar 1 large egg 2 egg whites 1 tsp vanilla extract 1 1/2 cups mashed, very ripe bananas 1 3/4 cups all purpose flour 1 tsp baking soda 1/2 tsp salt 1/4 tsp baking powder 1/2 cup heavy cream 1/3 cup chopped walnuts

41: Ingredients: 4 squares BAKER’S Unsweetened Chocolate 3/4 cup (1-1/2 sticks) of butter 2 cups sugar 3 eggs 1 tsp vanilla 1 cup flour (Optional: 1 cup coarsely chopped Pecans or Walnuts) | Directions Preheat oven to 350. Line 13X9-inch baking pan with foil, with ends of foil extending over the sides of the pan. Grease foil. Microwave chocolate and butter in large microwaveable bowl on HIGH 2 minutes or until butter is melted. Stir until Chocolate is completely melted. Stir in Sugar. Blend in eggs and vanilla. Add flour (and pecans or walnuts if using). Mix well. Spread into pan. Bake 30-35 minutes or until toothpick inserted in center comes out with fudgy crumb. Cool in pan. For cake-like brownies: Prepare as above but add 1/2 cup milk and increase the flour to 1-1/2 cups. | Cioci Mary's One Bowl Brownies

42: Friends are Flowers that Never Fade | 1/2 cup butter or margarine (softened) 2 eggs 1 cup sugar 1/2 cup milk 2 cups flour 2 teaspoons baking powder 1/2 tsp. salt 1 tsp. vanilla 2 1/2 cups blueberries Cream butter and sugar. Add eggs and vanilla. Combine dry ingredients. Add dry ingredients and milk alternately. Crush 1/2 cup blueberries. Add crushed and whole blueberries. Pour into greased muffin pans Bake for 30 minutes at 375 degrees | Karen and Danielle's Blueberry Muffins | Ingredients

43: Make pie crust and bake Separate 4 eggs and beat yolks till thick and lemony Combine with 1-1/4 tablespoon cornstarch Add 1/2 cup sugar and place in double boiler Scald 2 cups milk Add milk to ingredients in double broiler and keep cooking till mixture coats a spoon Remove 1 cup custard and add 3/4 cup of chocolate bits and 1 teaspoon vanilla and mix until melted Pour chocolate mixture into baked pie shell Combine 1 envelope gelatin with 1/4 cup cold water Add 1/2 teaspoon vanilla and cool for 15 mins Add gelatin to custard in pot and set aside to cool Beat egg whites with cream of tartar Add 1/2 cup sugar and beat till stiff Fold egg whites into cooled custard Pour over chocolate mixture Garnish with whipped cream and grated chocolate | Aunt Bert's Black Bottom Pie

44: Thirsty? Gerber's Pear Juice | Apples & Bananas with Mixed Cereal for breakfast

45: Now I know better: No PEAS!! | Homemade sweet potatoes and butternut squash | Dear Baby Thompson, Here is some advice when it comes time for you to eat baby food. Trust us we know what tastes good!! Love your cousins, Mikey and Abby Christopher and Addison

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  • By: kathy h.
  • Joined: almost 6 years ago
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About This Mixbook

  • Title: Family Recipes
  • Tags: None
  • Started: almost 6 years ago
  • Updated: over 5 years ago

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