S: Kendall's Recipes
BC: Best wishes for a lifetime of yummy meals and a happy marriage. Congratulations
1: This Cookbook is inspired by pancake breakfasts, dessert and Disney nights, funfetti cake straight out of the oven and wonderful Bruin memories.
2: 1 loaf french bread (or other soft bread) 8 large eggs 2 cups half and half (sometimes I sub milk for one of these) 1 cup milk 2 tbsp granulated sugar 1 tsp vanilla extract 1/4 tsp cinnamon and nutmeg dash of salt Slice french bread into slices around 1 inch thick, arrange slices into generously buttered 9 by 13 inch flat baking dish in 2 rows overlapping the slices. In a large bowl combine the eggs, half and half, milk, sugar, vanilla, cinnamon, nutmeg and salt and beat with a rotary beater or whisk until blended but not too bubbly. Pour mixture over the bread slices, making sure all are covered evenly with the milk egg mixture. Spoon some of the mixture in between the slices. Cover with foil and refrigerate overnight. Next day preheat oven to 350 F. Spread Praline topping evenly over the bread and bake for 40 minutes (I usually bake for a little longer to make sure it is cooked all the way through) until puffed and lightly golden. Serve with maple syrup. Praline topping- I usually cut these quantities down a little bit, I use one stick of butter instead of 2 2 sticks of butter 1 cup light brown sugar 1 cup chopped pecans 2 tbsp light corn syrup (I never have this so I usually do not add) 1/2 tsp cinnamon and nutmeg Combine all ingredients in a medium bowl and blend well. Enjoy many fun Saturday mornings together! | Baked French Toast- From Alana
3: Alana | Sour Cream Pancakes | 1 cup of flour 1/4 teaspoon of salt 1 tbsp brown sugar 1 tbsp baking powder 1 large egg 1 cup milk 3 tbsp sour cream 1 tbsp melted butter (I usually sub for veg oil) Combine flour, salt, sugar and baking powder in bowl. In another bowl combine eggs, milk and sour cream- whisk together. Add in dry ingredients and mix. Add melted butter and whisk until just blended. Sometimes I add in Trader Joe's frozen berry mix or put in other fruit for fun.
4: Dates (seeded, this is key because it hurts like a mother if you bite into the pit) Prosciutto Fresh basil Goat cheese Toothpicks (soaked in water so they don't burn) Heat broiler to low. Spoon 1 teaspoon cheese into each date; wrap with a basil leaf, then a prosciutto strip. Secure with a toothpick. Broil until cheese bubbles, about 3 minutes. Serve warm. | Nicolette | Dates with Prosciutto, Basil and Goat Cheese
5: Wedge or small wheel of brie cheese Puff Pastry sheet (recommended) or Phyllo dough Pine nuts (a handful) Cup Dried fruit (cherries, cranberries, or apples, etc) 2 tsp brown sugar 1 egg 2 tbsp butter Cut rind off of brie (easiest when cheese is cold). If you have puff pastry dough, roll out to about 1/4” thick. If you have Phyllo dough, cut one sheet at a time and brush with melted butter; stack until you have 7-8 sheets coated in melted butter. To toast pine nuts, place in a skillet over medium heat, toss occasionally until lightly browned. Monitor carefully so they don’t burn. Cut dried fruit into bits. Spread the brown sugar, fruit bits, & pine nuts in the middle of the puff pastry or Phyllo dough in the shape of the brie. Place brie on top. Fold puff pastry dough up to cover top (bottom actually) of the brie, and flip over onto baking dish. Brush with egg wash (egg whisked together with a little water to thin). Bake at 350 for 15-20 minutes. Serve with crackers or bruschetta. | Baked Brie- From Jackie
6: White Sangria- From Kellin | This recipe makes 8 very stiff drinks. I usually double all ingredients but the Cointreau (using just 1 cup) and serve it instead as a party punch. 2 small white nectarines or white peaches 1 small green pear or green apple 1 small navel orange 1 bottle cava, moscato d’Asti or other sparkling wine 1 3/4 cups apple juice 1 1/3 cups Cointreau 1 cup club soda. Slice fruit into thin bite-size pieces. Place in large pitcher. Pour in sparkling wine, apple juice and Cointreau. If possible, refrigerate an hour or two to draw out sweetness and floral aromas of fruit. Add club soda, and stir. Spoon some fruit pieces into glasses filled with ice, and pour. Yield: 8 cocktails.
8: Kerala Chicken Curry with Coconut Rice- From Nicolette | Serving size: 6-8 depending on hunger level and what else you are serving Coconut Rice (disclaimer: the curry can also be eaten with plain white rice as well or with chapatti) 4 cups white rice 1 box (or can coconut milk) 5 cloves 2 pieces cardamom (if this is not available, you can leave it out or google a substitute) 1/4 t. turmeric 1/2 t. salt For 4 cups of rice cooked in a rice cooker, you will need to add 8 cups of liquid (water plus the coconut milk). If you are cooking in a pot on the stove, add an extra 1/4 c water. Add the water and rice into the pot or rice cooker. Add in all seasonings (stir around to get the turmeric mixed in). Cook until rice is tender (avoid stirring) Kerala Chicken Curry Blend the following ingredients into a paste 2 medium India-size red onions (or one regular sized US red onion), 2 tomatoes chopped, 4-6 cloves, 2 pieces cardamom, 5 stems of curry leaves (use the leaves off these stems and discard the stems), 2-3 stems fresh coriander/cilantro (you can used the whole stem too since you are blending it), 2-3 stems worth of mint leaves, 2-3 green chillies Leave the paste to the side Cook the following in a large sauce pan or pot: Chop and fry 1/2 a US-sized red onion in oil Add the leaves from 2-4 curry branches Add 1/2 pack of garlic ginger paste (I supposed this would amount to about 1/2 a cup) Add 1 chopped tomato Add the Paste that you made in the beginning Fry all of this together until it starts to smell really good then add 1/2 t. turmeric powder, add 2 T. red chilly powder, add 1 T. coriander powder, mix all this together and continue to fry it. If you would like to make it into a nice, soupy curry, you can add some water at this point. I like to add about 2 cups of water here. Add about 8 oz (or one can) of coconut milk, keep cooking. Add 2 cups of chopped potatoes (more if you would like). Add 1 kg of chicken (It tastes the best if you use a chicken wit the bones and include pieces of meat that are copped but attached to the bone. You can also make it with boneless, skinless chicken, but I would still try to throw at least a couple bones in for flavor and you can take them out later.) Add some salt. Add more water until it is close to the consistency that you like. Cook for somewhere between 30 minutes and 2 hours. Basically, you want the chicken done and the potatoes soft, but I like the way it tastes when you let it cook on a low simmer for a long time. Also, this dish will taste great 8-24 hours after cooking, so don't worry about serving it right away. I like to cook this dish a few hours ahead, let it sit, and warm it up when guests arrive.
11: Baked Salmon- From Kellin 1 1/2-3 slices bread (1 1/2 is sufficient, but the recipe calls for 3) 1 cup fresh parsley 1 tablespoon olive oil Coarse salt and ground pepper (to taste) 4 skinless salmon fillets, 6 oz each (skin on) 2 tablespoons dijon mustard Preheat oven to 450. Line a baking sheet with foil. In a food processor (or a blender), combine the bread, parsley, olive oil and salt and pepper. Pulse until coarse breadcrumbs form. Place salmon on baking sheet. Season with salt and pepper. Spread the top (non-skin side) with Dijon; top with crumb mixture, pressing gently with back of spoon to adhere. Roast until opaque throughout, about 11-14 minutes.
13: We are Sons of Westwood, and we hail the Blue and Gold; True to thee our hearts will be, Our love will not grow old. Bruins roam the hills of Westwood, By the blue Pacific shore; And when they chance to see a man from USC, Ev’ry Bruin starts to roar. U! (3 claps), C! (3 claps), L! (3 claps), A! (3 claps) U-C-L-A! Fight! Fight! Fight! | Jeannette | Mac and Cheese | 2 1/4 cups milk 4 tbsp butter 3 1/4 tbs flour 1 package of large elbow macaroni 2 cups of cheese (Sliced American Cheese or a bag of shredded cheese is fine too, just really whisk it to get it smooth) While I boil the noodles I shred the cheese. In another pot, make a roux (this thickens the sauce and makes it yummy!) by melting the butter on medium heat and then adding the flour. Whisk until combined and then add the milk. Keep whisking and the lump will thin out. Once the mixture is smooth then add the cheese and whisk until it is smooth. It will be thin but will thicken when baked in oven. Drain the noodles and add the cheese mixture. Mix well. Pour into casserole dish and top with buttered bread crumbs or crackers, whichever you prefer. Bake at 350 degrees for about 15-20 min or until bread crumbs/crackers are browned.
14: 4 Chicken Breasts - thawed 1 cup Butter 1 tsp Dijon Mustard 1 clove garlic 1 tsp salt 1/2 tsp Worcestershire sauce 1 cup Italian Style Bread Crumbs 6 tsp Parsley 3/4 cup White Wine of choice 3/4 pint Whipping Cream 4 Toothpicks Butter Mixture: Preheat oven to 375. Melt 1/2 cup butter. Add 1/2 tsp Dijon mustard, 1 clove garlic, 1/2 tsp salt (or garlic salt instead of the garlic and salt), and 1/4 tsp Worcestershire sauce to melted butter. In separate bowl, mix 1 cup bread crumbs and 3 tbs parsley. Dip chicken fully in butter sauce then cover entirely with bread crumb mixture. Roll chicken into a ball and stick with a toothpick to stay together. Bake in over for 30 minutes are until cooked all the way through Sauce: Boil 1/2 cup butter, 3 tbs parsley, and 3/4 cup white wine for 3-5 minutes. Turn off stove and add 3/4 pint whipping cream, 1/2 tsp Dijon mustard, 1/4 tsp Worcestershire sauce, and salt to taste. Serve over brown rice and with some veggies on the side for color!!! Hint: Use the rest of the whipping cream for dipping strawberries in for dessert! | Breaded Chicken with a White Wine Cream Sauce- From Jackie
17: Linguine with Italian Sausage & Bell Peppers- From Luva | This classic Italian combination is made light and bright with chicken sausage and yellow bell peppers and is great for filling up big boys with big appetites. Prep: 15 minutes ~ Total: 30 minutes ~ Serves 6 INGREDIENTS 1 lb linguine; 1 pkg precooked chicken sausage, Italian style; 6 cloves garlic, minced or pressed; 4 yellow (or red) bell peppers, thinly sliced; 4 tbsp butter; 4 tbsp arugula, torn (optional); Coarse salt and ground pepper, for seasoning DIRECTIONS 1. Cook linguine. Drain, reserving 1 1/2 cups pasta water; return pasta to pot. 2. Meanwhile, cook sausage and 2 tablespoons water in a large covered nonstick skillet over medium until fat renders, 5 minutes. Uncover; raise heat to medium-high. Brown sausage, breaking it up with a spoon, 7 minutes. 3. Add garlic, bell peppers, and 1/4 cup reserved pasta water; cook until peppers soften, 6 minutes. Add 3/4 cup pasta water and butter; swirl to combine. 4. Transfer to pot. Add arugula; season with salt and pepper. Toss; add more pasta water as desired. Serve.
18: Spinach and Feta Burgers- From Alana | 1/2 small red onion- chopped 2 chopped garlic cloves One 10-ounce box frozen spinach, thawed (I use fresh if I have it and dice it up) 2 teaspoons dried oregano, lightly crushed in the palm 1 1/3 pounds ground turkey breast 1/4 pound crumbled feta cheese 1 tablespoon grill seasoning 4 crusty rolls, split Heat a large nonstick skillet over medium-low heat. Add a little oil and butter. When the butter melts, add the chopped red onion and chopped garlic and cook for 5 minutes. Transfer the onion and garlic to a large bowl to cool. If you want to skip cooking the onion and garlic first then mix in raw and slow cook the burgers so all the ingredients cook through. Wring the thawed spinach dry by twisting it in a clean kitchen towel over your sink. Break up the block of spinach as you add it to the cooled onion and garlic. If you use fresh spinach just chop finely and mix in. Season with 1 teaspoon of the oregano (one-third palmful). Add the ground turkey and feta, then the grill seasoning and a healthy drizzle of oil. Mix it all together, then divide the mixture with the side of your hand into 4 equal sections. Form 4 patties, each 1 inch thick. In the same skillet, cook the patties over medium-high heat for 5 minutes on each side or you can cook on the BBQ. Toast the rolls and serve with your favorite sauces, I usually use Trader Joe’s Taziki sauce. This goes great with a greek salad, you can make your own dressing with lemon juice, olive oil, salt and pepper or sweet potato fries are always delicious.
21: Chicken & Broccoli Casserole- From Luva | Easy to make and so good your family will crave the leftovers. Prep: 10 minutes ~ Total: 30 minutes ~ Serves 6 INGREDIENTS 1 bag frozen chopped broccoli (pour into colander and run under hot water to unfreeze); 1 whole chicken, shredded (buy cooked rotisserie from grocery store or cook yourself); 1 can reduced fat mushroom soup; 1 can French’s onion rings; 1 eight oz block cheddar cheese, slice with cheese slicer; white rice (to serve on the side) DIRECTIONS Start the rice and preheat oven to 350. Spray 9x13x2 baking dish with Pam and layer ingredients inside. First, place broccoli on bottom, next build a layer of shredded chicken, then make a layer of with cheese slices, then pour the can of mushroom soup over the cheese and use the back of a spoon to spread it evenly. Then sprinkle onion rings on top. Bake in the oven at 350 for 20 min. Serve over white rice and enjoy!
23: Famous Chocolate Chip Cookies- From Jackie | Whip: 1 stick butter (1/2 cup) 3/4 cup packed brown sugar 3/4 cup granulated sugar Add: 1 tsp vanilla 1 tsp baking soda 1/2 tsp salt 2 eggs In separate bowl combine: 1 box vanilla jello pudding 1 3/4 - 2 cups flour 1/2-1 bag chocolate chips (nuts if you want) Slowly add dry ingredients to whipped ones... Bake at 375 for 7-8 minutes!
24: 2 cups vanilla wafer crumbs 6 tablespoons unsalted butter 14 ounces individually wrapped caramels, unwrapped 1 (5 ounce) can evaporated milk 1 cup chopped pecans 3 (8 ounce) packages cream cheese 1/2 cup white sugar 1 1/2 teaspoons vanilla extract 2 eggs 1/2 cup semisweet chocolate chips Preheat oven to 350 degrees F. Butter one 9 inch spring form pan. Toast the pecans at 350 degrees F for 6 minutes. Remove pecans and set aside. Leave oven at 350 degrees F. In a small saucepan, melt the unsalted butter. Combine vanilla wafer crumbs with the melted butter then press into the bottom of the prepared spring form pan. Place the pan onto a cookie sheet and bake for 10 minutes at 350 degrees F. Remove and allow to cool. In a double boiler, or a bowl set over barely simmering water, melt the caramels in the evaporated milk. Stir until smooth. Pour this over the cooled crust. Sprinkle the nuts over the top. In a bowl, combine the cheese, sugar, and vanilla and beat until smooth, scraping down the bowl several times. Add the eggs, one at a time and beat until smooth. Melt the chocolate chips in the double boiler and mix into the cheese mixture. Pour the batter over the caramel layer. Bake at 350 degrees F for 40 minutes or until barely set. Chill overnight in the refrigerator before serving. | Turtle Cheesecake- From Kellin
25: Famous Chocolate Cake- From Annie | 2-2/3 cups semisweet chocolate chips 1 cup butter (no substitutes), softened 1 cup half-n-half cream 1 cup sugar 8 eggs 2 TBSP vanilla extract Glaze: 1 cup semisweet chocolate chips 3 TBSP half-n-half cream 2 TBSP butter, softened 2 TBSP corn syrup Fresh raspberries and variegated mint leaves, optional Grease a 10-in springform pan and wrap bottom of pan with heavy-duty foil; set aside. In a saucepan, heat the chocolate chips, butter, cream and sugar over low heat until chocolate is melted; stir until smooth. Pour into a large mixing bowl; cool. In another mixing bowl, beat eggs on high for 3 minutes or until light and fluffy. Beat into chocolate mixture, a third at a time, until well blended. Stir in vanilla. Pour into prepared pan; place on baking sheet. Bake at 350 for 45-50 minutes or until a toothpick inserted near the center comes out with moist crumbs (top will crack). Cool on a wire rack (cake will settle). Cover and chill for 1 hour. Run a knife around edge of pan before removing sides. In a saucepan, heat the first four glaze ingredients over low heat until chocolate is melted; stir until smooth. Spread enough of the glaze over top and sides of cake to cover. Chill for 10 minutes. Repeat with remaining glaze. Chill overnight. Garnish with raspberries and mint if desired. Refrigerate leftovers. Yield: 12-16 servings it's UH-MAZING. Everyone who eats it LOVES it!