S: Recipes for Wedded Bliss
1: This cookbook is put together by all of your friends and family as you both start your lives together!
3: Chocolate Chip Coffee Cake Apple Cake Ham and Cheese Quiche The Best Bran Muffins Cheesy Hash Brown Bake
4: Chocolate Chip Coffee Cake The Feinberg-Fishkin Clan | Blend 1/4 lb of softened margarine with one cup of sugar and 2 eggs. Then use 1/2 ( I use 3/4) pint of sour cream. (light sour cream is also fine.. Blend and add 2 C of flour and 1 t of baking soda, 1 t of baking powder and salt. Then add 1t of vanilla. Blend well. Put half the mixture into a greased tube pan. Mix in another bowl 1/4C sugar and 1t of cinnamon, you might need more. Pour over first half of cake batter. Then add a bunch of nuts or chocolate chips. Then pour the second half of batter on top. Top with more cinnamon and sugar mix. Add the nuts or chips. Bake in a preheated 350 degree oven for about 45 min, let cool and remove from pan. This is a favorite of David's the girls, guests love it - it is a lovable cake!!!!
7: Apple Cake from Leslie, Pete, Kelly & Paige | Ingredients: 3C flour 2C sugar 4 eggs 1C oil 1/2C OJ 2 1/2t vanilla 3t baking powder 5 apples thinly sliced 5T sugar (granny smith or 2t cinnamon honey crisp) Directions: In a small bowl put the apple slices, cinnamon and 5T sugar together. In another bowl beat eggs, then add sugar, oil, OJ and vanilla. The third bowl sift flour and baking powder and add to egg mixture. In a bundt pan (spray with pam first) add batter then apples, batter then apples, batter then apples. Bake for 1 hour at 350 degrees
8: Ham and Cheese Quiche From Beth and Steve 1 pie crust 4 eggs beaten 1 1/2C milk 1/4C sliced green onions 1/4t salt 1/8t black pepper | dash of nutmeg 3/4 C cooked ham diced 1T flour (you can add more to taste) 1 1/2C shredded cheese (swiss, cheddar, jack, and/or havarti) Prick Pie crust and bake at 450 degrees for 8 min with foil inside pie crust. Remove foil and bake for another 4-5 min or until crust is set and dry. Remove from oven and reduce heat to 325 degrees. In a medium bowl stir together eggs, milk, green onions, salt pepper and nutmeg. Stir in ham add cheese and flour and mix. Pour egg mixture into hot baked crust. Bake for 40-45 min at 325 or until knife comes out clean. Let sit for 10 min and serve.
10: The Best Bran Muffins | 1 1/2 C Bran Buds 1 1/4C of flour 1T Baking Powder 1/2C sugar 1/2 t salt 1 egg 1 1/4 C milk 1/4 C vegetable oil Measure bran buds and add to milk until cereal is softened. Then add your egg and vegetable oil. Beat well and add all your dry ingredients. Mix and spoon into paper muffin cups and bake 18-20 min at 400 degrees. Make one dozen regular size or 6 large muffins. They also freeze very well. Enjoy Joanie Adams oxox
11: "When baking, follow directions. When cooking, go by your own taste." ~Laiko Bahrs | Beth Feiinberg Keenan | Cheesy Hash Brown Bake | 2 lbs hash browns defrosted 1/2C melted butter 1 t salt 1/4t pepper 1/2 C shopped onion 1 can cream chicken soup 1C milk 1C sour cream 2C shredded cheese Mix above ingredients and put into 9 x 13 pan Topping:: Mix 2C crushed corn flakes or ritz crackers with 1/2C melted butter. Sprinkle on top of 350 45 6-8
13: * Bruschetta * Portobello & Brie Cups * Artichoke Dip * Onion Relish * Cucumber Sandwiches * Fried Zucchini * Crabbies * Baked Brie * Warm Brie with apples and cranberries * Crostini with Beef and Caper Mayonnaise * Buffalo Chicken Dip * Mushroom Appetizers Guacamole Mango Salsa
14: Bruschetta From Beth Feinberg Keenan | 1/2 baguette cut into 12 pieces 2 large garlic cloves EVOO 3 Plum tomatoes seeded and diced 20 fresh basil leaves Preheat broiler to high. Place bread slices on broiler pan. Brown each piece of bread on each side. Rub toast with cracked garlic and drizzle with olive oil. Place chopped tomato in a bowl. Place basil leaves in a pile on top of each other and roll into a log. thinly slice into green confetti and combine with tomatoes. Toss with olive oil just enough to coat. Place on bread to serve.
15: Portobello and Brie Cups From Linda Ellis Ingredients 1 (6 or 8 oz) pkg fresh portobello mushrooms 2T margarine or butter 2 garlic cloves, minced 1/4 C diced green onions 1t dijon mustard 1 8oz can pillsbury crescent dinner rolls 3 oz brie cheese Directions Heat oven to 375. Spray 24 mini muffin cups with non stick cooking spray. Wipe mushrooms off with a damp cloth. Finely chop. In sm. skillet, combine mushrooms, margarine & garlic. Cook and stir over medium heat for 5-6 min. or until margarine is absorbed and mushrooms are tender. Stir in onions and mustard. Unroll dough into 4 rectangles. Firmly press perforations to seal. Cut each rectangle into 6 squares. Press one square into each sprayed muffin cup. Letting corners hang over. Spoon about 1T of mushroom mix into each cup. Bake at 375 for 10-12 min or until golden brown. Cut brie into 24 pieces. Remove cups from oven. Place 1 piece of brie on each cup. Bake 2-4 min. until cheese is softened. Cool 5 min. before serving.
16: Name | Artichoke Dip from Linda Ellis | 1 can artichoke hearts (packed in water) 1C Hellman's mayonnaise 1C Kraft parmesan cheese 1t garlic powder or garlic salt Drain artichoke hearts , then chop leaves and mash soft parts. Mix in mayonnaise, parmesan cheese and garlic powder. Bake at 350 until bubbly and lightly browned. Optional: for creamier mixture add milk Note: Hellman's works best and does not separate.
17: Onion Relish | Ingredients: 2 lbs sweet onions, sliced 6 cloves of garlic 1/4 C of olive oil (less can be used) 3T balsamic vinegar 1T sugar 3t salt (optional) 1/2-1t crushed red peppers 2t chives chopped Directions: Saute onions and garlic in oil until soft. Add remaining ingredients, except chives. Reduce heat and simmer 20 min. Sprinkle with chives. Serve warm or cold over steak or as an appetizer on crackers or bread. Once you eat it make sure you give each other a BIG kiss!!!! Kim Feinberg
18: Mom | Cucumber Party Ryes | 1 8 oz pkg cream cheese 1 pkg of good seasons Italian 1 pkg of rye or pumpernickle sliced cucumber and dill weed Mix dressing with cream cheese. Spread on bread. Places slices of cucumber on top of bread. Sprinkle dill on top of cucumber. Cover and chill until ready to serve.
20: 2 small zucchinis or one medium one 3 eggs beaten bread crumbs flour 1/2C oil or you can use cooking spray Cut zucchini into 1/4" slices. Heat oil in frying pan until hot. While oil is heating dip zucchini in flour, then into beaten egg and then into bread crumbs. Fry in oil until each side is golden brown. Place on plate with paper towel until all pieces are done. Lightly salt. This is also a recipe that they had with the File' Gumbo that was submitted by Eric and also Jennifer. | Fried Zucchini From Jennifer Mahonen
21: Crabbies fron Joe Cristina Ingredients: 1 5 oz old english processed cheese 1 6 oz can of crabmeat 6 english muffins 1 stick of butter softened 1/2 t seasoned salt 1/2 t garlic salt Directions: Let cheese and butter stand at room temperature to soften. Mix cheese, butter, crabmeat and seasonings until blended. Spread on muffin halves, cut into 8 wedges. Place on a cookie sheet heat in oven or broil Make 96 and can be frozen and served another time
23: "There is no love sincerer than the love of food." ~George Bernard Shaw | Beth Feinberg Keenan | Baked Brie | 1 8 oz brie wheel 1/2C chopped pecans 1/2 C brown sugar 2T Brandy Remove top rind of the brie, place on an oven proof plate. Sprinkle brown sugar & pecans on top. Drizzle with brnady and bake until cheese is soft and brandy and sugars are melty | 350 | 10-15 min | 6-8
24: Warm Brie with Apples and Cranberries from Donna Bryer | 1/2C apples chopped 1/4C dried cranberries 1/8t cinnamon 1/4C chopped pecans 1T brown sugar packed 1T butter melted 1 8 oz brie round Combine apples, cranberries, cinnamon, pecans and sugar. Add butter and stir until moistened. Cut brie in half (like a bagel). Place half of brie rind side down, in a pie plate. Spoon half of the apple mixture over the brie. Put the remaining half of brie on top rind side up. Top with remaining apple mixture bake at 350 for about 15 min (until brie starts to melt). Serve with crackers, french bread, or wedges of apples or pears.
25: Crostini with Beef and Caper Mayonnaise | 24 slices baguette or small french bread sliced 1/4-1/2" thick 2 T olive oil 1/2 C mayonnaise 1/4 C parmesan cheese 2T chopped fresh chives 2-4T drained capers 1/4t garlic powder 1/2lb thinly sliced cooked roast beef (from deli), cut into 24 pieces 2 italian plum tomatoes, cute into 24 thin slices chopped fresh chives if desired Heat oven to 350 degrees. Place bread slices on ungreased cookie sheet; brush lightly with olive oil. Bake for 8-10 min or until crisp. Coll 5 min or until completely cooled. Meanwhile in a small bowl, combine mayonnaise, cheese, 2T chives, capers and garlic powder; mix well. Spread mayonnaise mixture on bread slices; top with roast beef and tomato slices. Garnish with chives - serves 24 From Donna
26: Mushroom Appetizers from Paula Shifman Ingredients 3 C finely chopped mushroom 1/4 C chopped onion 1/2 t worcestershire sauce 2 T margarine or butter 2 C Bisquick baking mix 1/4 C boiling water 1/2 C margarine softened 3 oz soften cream cheese 1/2 C grated parmesan cheese | Heat oven to 35o degrees Grease 13 x 9 pan Cook and stir mushrooms, onion and worcestershire sauce in margarine. Mix Bisquick and 1/2 C margarine and 1/4 C boiling water. until soft dough forms. Spread in pan, spread cream cheese over dough. Top with mushroom mix. Sprinkle parmesan cheese over the whole mixture. Bake 20-25 min, cut into squares and serve.
27: Buffalo Chicken Dip Eileen Tetreault | Ingredients: 2-3 Chicken breasts, cooked and diced or shredded 12 oz ranch dressing 1 8 oz package cream cheese 1 C diced celery 1 C of colby jack or other melty cheese Hot sauce to taste (Franks works best) Tortilla chips, crackers or veggies to dip Directions: Combine all ingredients and place into baking dish. Bake at 350 degrees for 20 minutes or until heated through. Can also be microwaved until heated through.
28: Guacamole 1-2 ripe avocados 1 garlic clove minced minced cilantro 1 plum tomato diced salsa to taste 2T onions diced juice of half of lime salt & pepper to taste Mash avocados, combine the rest of the ingredients in a bowl and mix. Place pits back in bowl and cover to chill. (I also put 1T mayo in-optional). Can squeeze lime juice on top before refrigerating.
29: Mango Salsa from your sister: 1 mango peeled, pitted and diced 1/2 red onion chopped 1/2 Jalepeno chili minced (remove seeds for milder taste) 1 sm cucumber peeled and diced 3T fresh cilantro leaves, chopped 3T lime juice Salt & Pepper to taste Combine all ingredients in a bowl, season with salt & pepper. If too acidic can temper by adding some avocado.
31: Rice Salad Primavera Cream of Broccoli Soup Taco Soup Pear Salad Good Chicken Chili French Onion Soup Chicken & Rice Crawfish & Corn Chowder Mexican Chicken Soup Grammy's Beans or Chili Soupe Au Pistou
32: Rice Salad Primavera | 2 boxes of rice pilaf-prepared 1C. snow peas 1C shredded cabbage 1/3 C diced celery 1/3 C diced green pepper 1/2 C diced red onion 1/2 C parm cheese 3/4 C Newman's own salad dressing chopped fresh basil & parsley Combine all ingredients in a bowl and chill, great for a BBQ Submitted by Chris Allen
33: Cream of Broccoli Soup - Allen Family Favorite 3T butter 1/3 C leeks diced 1/3 C onion diced 1 C broccoli diced 3T flour 3C chicken stock salt & pepper dried thyme 1/3 C white wine 1 C light cream Melt the margarine in a large stock pot. Add the leeks, onions, broccoli and celery and saute for 5 min over low heat. Blend in the flour and cook for another minute (stirring). Add the chicken stock, bring to a boil and add salt, pepper, thyme and wine. Let simmer until veggies are tender, about 20 min. Remove soup from heat and puree in blender. Return to stove and add cream heat and serve | Taco Soup from Marie Keenan 2.5 lbs of hamburger meat Chopped onions 1 pkg taco mix 1 pkg of ranch dressing 4 cans of diced tomatoes 1 can of black, white and kidney beans 1 can of corn Fry meat and onions, drain and add remaining ingredients. Simmer 20 min.
34: Pear Salad (made this for Steve on our first date) Fancy Lettuce (red leaf, green leaf or Boston) Blue Cheese Pears Walnuts Mix the above together For the dressing: Mix together 3T white wine vinegar, 1/4C olive oil, 1 shallot minced lemon juice to taste, 3T apricot preserves. Chill dressing until ready to serve.
35: Good Chicken Chili From Aunt Starr and Uncle Joe 1 1/2lb chicken thighs 1 - 15 oz can of diced tomatoes with liquid 1 -15 oz can of red kidney beans drained 1 - 15 ounce can of pinto beans drained 1 - 8 oz can of hunts tomato sauce 1/2 medium white onion, diced 1 - 4 oz can diced green chilies liquid included 2 T chopped celery 2 T chili powder 1/2 T ground cumin 1t salt 1/2t ground pepper 1/4t garlic powder 1C water or chicken broth Now the hard part... Brown the chicken, bone and dice the thighs. Add salt and pepper while cooking. Transfer chicken into crock pot and add the remaining ingredients, stir and combine. Set crock pot on low and continue simmering until warm through, stirring occasionally. This is a really good and low calorie recipe. Can substitute chicken breasts but better with thighs
36: Ingredients: 6-8 medium onions thinly sliced 2T butter (add more if needed) 3 Cans of beef or chicken broth 1/4 C Sauterine wine Salt & Pepper to taste 1/2 lb grated swiss cheese 1/2 lb grated mozzarella cheese Slices of french bread Directions: Saute the onions in the butter slowly until the onions are soft and translucent but not brown. Add wine to onions, cover and simmer for 5 min. Boil the broth & same amount of water for 10 min. Add onions to broth along with salt & pepper. Toast bread slices and place one in each crock. Pour onion soup over the bread, top with cheese mixture and grated parmesan cheese. Place in oven until cheese melts and then brown under broiler. | French Onion Soup from Mom
37: Chicken & Rice Soup Ingredients: 2 - 14 oz cans of reduced sodium chicken broth 1/2 t of dried basil or thyme 4 cloves of garlic minced 2 14.5 oz cans of petite diced tomatoes, undrained 9 oz cooked chicken breast - chopped 9 oz. cooked ling grain wild rice 1 C zucchini chopped 1/4 t black pepper 1t. Madeira or dry sherry (optional) Directions: In a 4 quart dutch oven, combine chicken broth, thyme and garlic and bring to a boil. Stir in undrained tomatoes, chicken, rice, zucchini and pepper. Return to a boil and reduce heat. Simmer for 5 min and add Madeira and heat Serves 6 From Uncle Al and Aunt Marlene
39: Crawfish and Corn Chowder | 1 stick of butter Green onions 1lb crawfish peeled 1 can corn not drained 2 cans potato soup 1 can sliced potatoes 1 pint half and half 8 oz cream cheese Cajun seasoning Saute onions in butter. Add remaining ingredients. Cook on low-stirring occasionally. Enjoy Shawn and Miranda Cormier Emma, Adam, Samuel, Joseph, Zachary, Hudson
40: Mexican Chicken Soup 1 large carton chicken broth 1/2 container fresh salsa (trader joes hot) 1 jar salsa (trader joes) 1 C corn 1 C Mexican cheese 2 boneless chicken breasts cooked and pulled Baby spinach (optional) Tabasco sauce to taste (optional) Mix all together in soup pot. Stir and simmer. When serving add a dollop of sour cream and fresh cilantro on top with a few crushed tortillas.. Serves about 4-6 and can be easily doubled. This is from Nancy and she thought that you and Dave will enjoy as well!
41: Name | Grammy's Beans or Chili from Donna Bryer | 1 lb bacon chopped 1 lb ground beef 1 C chopped onions 1 large can pork & beans 1 16 oz can of kidney beans - drained and rinsed 1 16 oz can of butter beans - drained and rinsed 1 C ketchup 1/4C or more brown sugar 3T white vinegar salt & pepper to taste for chili add several T chili powder or hot sauce to taste Brown the bacon, add the onions and cook till translucent, add ground beet and cook until no longer pink. Add remaining ingredients and cook on low for 2 hours.
42: Soupe au Pistou I tremble a little in giving this recipe. This recipe has something sacred abut it. Every housewife speaks of it with energy, discussing her recipe, the most authentic - the best! Does it come from Genoa? From Nice? Should one add parmesan? or gruyere? Dutch cheese? Or all at the the same time? Potatoes or not potatoes? Leeks? Small leaved or large leaved basil? Piston comes from the Provencal word for pestle. here is my recipe without leeks, with out parmesan, with small leaved basil. it has delighted my household for a long time. Better to make a lot. If there is any leftover if can be eaten cold, or kept in the freezer. Serves 6 Large thick bottom sauce pan with 5 liters of water haricot beans, white pods : 2lbs podded 2lbs kidney beans red and white 1lb french green beans 5 tomatoes 3 potatoes 4 average size zucchinis 2 carrots 1 onion 7 oz of pasta (small hollow and bent) For the piston one pot of small leaved basil, 10 cloves of garlic, 7 oz gruyere, 7 oz of dutch cheese, olive
43: salt, pepper, one may also use tomato concentrate. One early morning boil the water with salt and pepper and throw in the beans. 20 min later add the other vegetables after having chopped them into little pieces. Do not cut up or peel 2 of the zucchinis put them in the water whole. Cook for about 2.5 hours. Scrape the bottom from time to time with a wooden spoon crushing the zucchinis, this will add binding to the soup. 20 min before 3 hours of cooling time throw in the pasta, one or two handfuls depending on how thick you like it. While the soup is cooking prepare your pistou. Crush 10 cloves of garlic with the mortar, along with the basil leaves, the gruyere and dutch cheese (thinly sliced but not grated). Pound this separately until you form a paste that must be sprinkled time to time with olive oil. Bind this with a little liquid from the soup. Pour it into your hot cooking pot, turn off the stove. Serve when no longer boiling. One can also half the pistou in the tureen and leave half in the mortar, allowing each person to help themselves.
45: Cheese, Spinach & Hamburger Casserole Chicken and Wine Macaroni & Cheese Cheeseburger Pie File' Gumbo Kikken Chicken Pot Pie Chicken Divan Chicken with Balsamic Vinegar, Sweet Onion & Thyme Lorna's Meatloaf Aunt Betty's Mushrooms | Chicken Marsala Spinach Boyos Ciaramicollo-Ochs Family Pizza Crust Slow Cooker Salsa Chicken Jewel Roasted Vegetables Tilapia Piccata Honey Golden Chicken Mom's Tried & True Recipe Summer Squash Casserole Mushroom and Pea Risotto
46: Cheese, Hamburger, Spinach Casserole From Evelyn Napolitan | Ingredients: 1 10 oz pkg cooked frozen spinach chopped 1 lb lean ground beef 1 t crumbled basil 1 medium onion, chopped 1 C ricotta cheese 2 cloves of garlic finely chopped 1/2C bread crumbs 1 8oz can of tomato sauce 2 eggs 1 4 oz can chopped mushrooms drained 1/4 t nutmeg 1T parsley flakes 3/4 t salt 3/4 t salt 1 t basil 1/4 t pepper 4 oz sliced mozzarella 2T grated parmesan cheese Directions Cook spinach, drain to remove excess water. Cook beef, onion, garlic in a large fry pan until meat is browned. Lower the heat and stir in the tomato sauce, mushrooms, parsley, salt and basil, mixing well. Cook stirring well 3 min. until mixture is heated. Add bread crumbs and mix well. Remove from heat. Spread the meat mixture evenly in a 2 quart baking dish. Beat the spinach with the ricotta and parmesan cheese, eggs, nutmeg. Spread the mixture over the meat and top with mozzarella. Bake at 450 for 10 min or until cheese on top melts and browns. Serves 4 to 6
47: "When baking, follow directions. When cooking, go by your own taste." ~Laiko Bahrs | Chicken & Wine from Barbara Geary Butter 9 x 13 dish Shake 1 C uncle Bens rice over butter Place chicken breasts in dish on top of rice In bowl mix 3/4 C wine, 1 can cream of mushroom soup & 1/4 C of OJ. Pour over chicken. Sprinkle 1pkg. onion soup mix over chicken. Cover with foil bake about 1 1/2 hours at 350 degrees. Remove foil check brownness of chicken, also stick chicken to see if it is running liquid. Yummy served with mashed potatoes.
48: Macaroni and Cheese from Ellen Joyal Serves 8 (2C servings) This creamy, crumb topped macaroni and cheese gets it bright orange color and nutritional boost from pureed winter squash. Don't tell and no one will ever know. They'll just thank you for making their favorite cheesy comfort meal. Cooking spray 16oz box of elbow macaroni 2 10oz pkg frozen puree winter squash 2 C low fat milk 1 1/3C grated extra sharp cheddar cheese 1/2C part-skim ricotta 2/3 C grated monterey jack cheese 1t salt 1t dry mustard 1/8t cayenne pepper 2T plain dry bread crumbs 1t olive oil 2T freshly grated parmesan cheese
49: Preheat oven to 375. Coat a 9x13 baking dish with cooking spray. Cook the macaroni according to package directions. Drain and transfer to prepared baking dish. Meanwhile place the frozen squash and milk in a lg. saucepan and cook over low heat, stirring occasionally and breaking up the squash until defrosted. Turn the heat up to medium and cook until the mixture is almost simmering, stirring occasionally. Remove the pan from the heat and stir in the cheddar, jack cheese, ricotta, salt, mustard and cayenne. Pour the mixture over the macaroni and stir to combine. Combine the oil, bread crumbs, and parm cheese in a sm bowl. Sprinkle over the mac and cheese. Bake until cheeses are bubble around the edges. About 20 min. Then broil for 3 min so the top is crisp and lightly browned.
50: Cheeseburger Pie | Ingredients: 1 Pie crust 1 lb hamburger/ground turkey 1/4 C green pepper 1/4 C onion chopped 1/2 C bread crumbs 1 8oz can tomato sauce 2 C cheddar cheese 1 egg beaten 1/4 C milk dash salt and pepper 1/4 t oregano 1t worcestershire sauce 1t dry mustard Directions: Brown hamburger, drain. Add green pepper, onion, bread crumbs, tomato sauce and spices. Let cool and pour into prepared pie crust. Take the beaten egg with the milk and add 1t worchestershire sauce, 1t dry mustard and add 2C of shredded cheese and fold all this together. Pour over hamburger mixture and bake in 350 degree oven for 30 min for first 15 min covered.
52: This is a recipe from Eric Guillory, It came from their grandmother, this is a Cajun recipe their dad used to make once or twice a month. FILE' GUMBO RECIPE 1/2 C vegetable oil 3/4 C all purpose flour 4T creole seasoning 1C onions diced 1/2 C green peppers diced 1/2 C celery diced 1 C andouille or kielbasa sliced 3T garlic chopped 8 C seafood or shrimp stock 3 fresh bay leaves 4 chicken thighs cooked boned 2 T worcestershire sauce cut into 1" pieces seasoned Hot sauce to taste w/creole seasoning 1lb shrimp peeled and deveined 1 dozen oysters optional kosher salt to taste 2T italian parsley chopped 1/4 C thinly sliced green onions boiled rice fresh french bread file' powder at the table Mix peppers, celery and onion together (The Holy Trinity). Heat oil in cast iron dutch oven or thick stock pot over medium heat. Whisk in the flour and cook to make a milk chocolate roux. Add the andouille or kielbasa, 1T of seasoning and the Holy Trinity, cook stirring often, for about 10 min or until the vegetables soften. Gradually whisk in the stock, then add the remaining seasoning and garlic.
53: Gumbo Recipe Continued | Bring to a boil, then down to a simmer for at least 2 hours. Stirring occasionally. Add the chicken and simmer until cooked through. About 10 min before you are ready to serve add the shrimp and cook until done. Add the worcestershire, hot sauce, and 1/2 of the green onions. Serve with boiled rice and crusty french bread. Garnish with green onions, parsley, and file' powder at the table. Eric prefers to use chicken thighs for his gumbo. it is the misunderstood portion of the bird, it keeps the price down. Purchase them with bones, then Cartel wrap the bones and stick them in the freezer for stock . Makes 3 -4 main course servings
54: Kikken Chicken Pot Pie Hungry Girl Recipe-From Amy Muldoon 8 oz raw chicken 3 C frozen mixed veggies 1 can fat free cream of celery soup 3 servings Pillsbury reduced fat crescent roll refrigerated dough Preheat oven to 350 Cook chicken in a pan with non stick spray for a few min. Set aside. Heat veggies in microwave according to directions. Mix chicken, soup, veggies together and place in 9" round baking dish sprayed with non stick spray. Place dish in oven for about 30 min or until mixture is hot and bubbly stirring halfway through. While dish is cooking unroll 3 crescent rolls. Use hands to make one large ball. Roll out with rolling pin until super thin into a circle just wide enough to fit inside of dish. Add dough to mixture and cook for an additional 15-20 min until golden brown.
55: "There is no love sincerer than the love of food." ~George Bernard Shaw | Joe Cristina | Chicken Divan | 1 can cream of chicken soup 3-4 servings cooked chicken 1pkg broccoli spears cooked & drained 1/3 C milk 1/2C shredded cheddar cheese Arrange broccoli in shallow baking dish. Top with chicken. Blend soup and milk and pour on top of chicken. Top with cheese bake at 350 for 35-40 min. Serve with garlic bread. | 350 | 35-40 min | 4
57: Chicken with Balsamic Vinegar Sweet Onions & Thyme 3T flour 1/2t pepper 3/4t salt, divided 1lb boneless chicken breast 2t olive oil 1 sm vidallia onion, cut in 1C chicken broth half lengthwise, thinly sliced 2T balsamic vinegar 1T thyme 2t butter On a plate combine flour, 1/2t salt & 1/4 pepper. Dredge chicken in flour mixture and turn to coat. Heat oil in lg. skillet over medium high heat, add chicken and cook until golden flipping once (about 7 min), remove to serving plate. Add onion to skillet, saute over medium high heat until lightly brown, add broth, vinegar, thyme, and remaining salt and pepper. Bring to boil, cook, stirring often until onions are tender (about 5 min). Remove skillet from heat and stir in butter until melted. Spoon sauce over chicken. Enjoy - from Janice McCarthy
58: Lorna's Meatloaf from the Salerno's 1 lb ground beef 2 medium slices of soft bread torn 2/3 C milk 1 egg beaten 2t minced onion 1/2 t salt 1/8 t of each pepper, dried mustard, celery salt, and garlic salt 1 1/2t worcestershire sauce Mix all ingredients together and bake at 350 for 1 hour.
59: Aunt Betty's Mushrooms 1 C Butter 1t chopped shallots 1 t parsley 2 cloves of garlic chopped (can use more) salt and pepper 2T white wine Cream all ingredients and spoon over mushrooms, bake at 350 for 10-15 minutes , more if doubled the recipe | Chicken Marsala 4 - 6 boneless skinless chicken breast 1/4 C flour pepper 1/4 C minced shallots 2 garlic cloves minced 1/2 lb mushrooms sliced 1/2 - 1 C Marsala wine Pound chicken breasts into thin cutlets. Mix flour, salt and pepper and dredge chicken pieces in four mixture, shaking off excess. In large skillet melt 2T margarine, saute garlic, shallots, mushrooms until tender. Remove and set aside. Melt 1T margarine in same skillet. Add chicken and saute 2-3 min each side, till golden. Add wine and reserved mushroom mixture and cook 1 min more. Remove from skillet with slotted spoon and put on heated platter. Bring liquid in pan back to a brisk boil and cook until reduced to thin, syrupy glaze about 3 min. Pour over chicken and mushroom mixture.
61: Spinach Boyos Filling Ingredients: 18 oz fresh spinach (wash and cut) 1 C grated parmesan or romano cheese 1T flour Salt to taste Dough Ingredients: 2 C water (lukewarm) 1/4 tsp yeast 1/2 tsp salt 1/4 tsp sugar Between 3 to 5 C of flour ( to form a soft dough mix) Dissolve yeast and sugar in 1/2 C warm water. Allow to proof (aprox 10 min). In a bowl, place balance of water (1 1/2C), yeast mix and salt and gradually add flour to form soft and workable dough. Knead thoroughly and allow to rest for 20 min in a warm place. Cut dough into pieces and roll to form balls (golf-size). Roll each ball onto lightly floured surface until very smooth. Place each ball into pan with 1/2" oil. Turn dough over once in oil and cover with wax paper. Allow to stand for 20 min. Stretch each portion. Place a handful of spinach mixture in center and fold each point towards center overlapping each point. Place in well greased pan Brush with egg and sprinkle top with grated cheese. Pre-heat oven to 350 degree. Bake on lower shelf until brown on bottom. Set on upper shelf and bake until golden brown on top. From Uncle Jack, Aunt Margo, Brandi, Jessica & Skye
62: Ciaramicolli-Ochs Family Pizza Crust Preheat oven to 425 degrees 2 1/2 C flour plus more for rolling out dough 1 packet of rapid rise yeast 1/4 t salt 1/2 package active dry yeast 1 C warm water 2T olive oil 1 t sugar Dissolve packets of yeast in warm water. Let sit for 2 min until water is cloudy and yeast has bloomed. You can do this right in a measuring cup for convenience. Meanwhile add flour, salt and sugar in a large bowl and whisk until incorporated. Add olive oil and yeast to mixture and stir. Add year mixture to the flour mixture and stir lightly until dough forms and all the dry ingredients are incorporated. Let dough stand for 2-3 min. Coat pizza pan with cooking spray or olive oil. Then using a floured work surface knead and roll out the dough until it is smooth and then press into the pizza pan. After adding your toppings bake in a preheated oven for 20-25 min or until the crust is golden brown and the cheese is bubbly. Enjoy from Nicole Ochs
64: Slow Cooker Salsa Chicken 2lbs boneless chicken 1 jar of Bill Cook's salsa or a jar of your favorite salsa 1/2 can of diet coke 1/2 C ketchup Place chicken in crock pot after washing with cold water. Pour salsa, diet coke, and ketchup over chicken and stir it up... Cook on low for 6-8 hours Enjoy-Julie, Brett, James and Seth Cook
65: Jewel Roasted Vegetables from Ellen Joyal It gets its name b/c of the chunky colors look like gems on a plate; ruby red beets, deep orange carrots, and emerald brussels sprouts. The sweet-savory, deeply flavored taste combination is a royal flush as well. 4 medium beets 3T olive oil 1 1/2 lb carrots 1 1/2 lb brussels sprouts 8 lg cloves garlic, unpeeled 1/2t salt - more to taste 1/4 t ground pepper - more to taste 1 T chopped thyme Preheat oven to 375 Put beets into a small baking dish and rub them with 1T olive oil. Cover the dish with foil and roast for 30 min. While the beets are roasting peel and cut the carrots into 1" thick rounds and trim the brussels sprouts and cut them lengthwise . Put the carrots, sprouts and garlic cloves in a lg. baking dish and toss with remaining olive oil. Sprinkle with salt and pepper. After beets have been cooking 30 min. add the lg. pan of veggies to the oven separately, and cook everything for 1 hour more. Stirring the veggie mixture once or twice. Remove beets from oven and transfer them to a cutting board to cool. Stir the thyme into the carrot and sprout mixture and let it cook another 10 min. while beets are cooled and cut. When beets are cool enough to handle, peel and cut into 1" chunks. Remove the other veggies from the oven, toss with beets season with salt and pepper. HINT: Use gloves when handling beets otherwise hands will be red.
66: Honey Golden Chicken from your sister 1 whole chicken cut into pieces 1/2 lemon 2T ground ginger salt to taste 1/3 C oil 1/4 C honey Rub chicken pieces with lemon. Sprinkle with 1t ginger and salt. Combine oil, honey and remaining ginger and brush chicken with mixture. Roast in oven at 350 for 1.5-2 hours basting occasionally. | Tilapia Piccata (this is one of Steve's favorites) 3/4C grape tomatoes halved 3T fresh chopped parsley 1/4t black pepper divided 3T all purpose flour 4 6oz tilapia fillets 3T butter divided 1/4C white wine 3T lemon juice Combine pepper, flour and dash of salt in shallow dish. Coat fish in flour mixture. Melt 1T of butter over med-high heat in non stick pan. Add fish and cook until browned on each side. Remove from pan and keep warm. Add wine, lemon juice to pan, cook 30 seconds. Remove from heat. Add remaining 2T butter to pan, stir until melted, put in grape tomatoes and pour over fish. Serve over pasta. Can also be done with chicken.
67: Name | My Mom's Tried and True Recipe from Nancy Salk-Coughlin | 4 pieces of chicken (2 chicken breasts - 4 halves) 1 8 oz bottle of Wishbone Russian Dressing 1 jar of sweet fried peppers At least 8 oz of fresh mushrooms sliced Place 4 chicken breast halves in a baking dish . Pour bottle of russian dressing and sweet fried peppers over the chicken along with the fresh mushrooms. Bake at 350 degrees uncovered for 1 hour...skin should be brown and crisp. Serve with rice. The dish looks like you did a lot of preparation...presents nicely and the sauce is delicious!
68: Broccoli Casserole from Nancy Ellis 2 eggs beaten 1 T minced onion 1 can cream of celery soup 1 C mayonnaise 1 C grated parm cheese salt & pepper to taste 2-10oz pkgs frozen broccoli (cook for 5 min -drain) 1 tube ritz crackers crushed Melt 3/4 stick of butter to moisten crackers Mix first six ingredients. Add broccoli and mix well. Pour into backing dish and sprinkle Riez crackers over the top. Bake at 350 degrees for 40-45 minutes | Summer Squash Casserole from Nancy Ellis 6-8 cups summer squash 1 chopped onion Cook until semi soft, then drain well. Mix 2 C undiluted cream of chicken soup with 1 small (8oz) container of sour cream. Add 1 C coarsely grated carrot and one small package of stuffing mix. Add one stick of melted margarine. Layer 1/2 stuffing mix, then squash, then remainder of stuffing. Bake at 350 degrees for 25 minutes.
69: Mushroom and Pea Risotto with Greens and Vinaigrette -Bobbi & Louis Kaplan 4T olive oil divided 2C mixed fresh mushrooms 5C vegetable broth sliced 1T unsalted butter 1/3 C finely minced onion 1 1/2C arborio rice 1/2 C white wine 3/4C grated parm cheese 1C frozen peas thawed 1T fresh chopped parsley 2T balsamic vinegar 1t dijon mustard 1/4t kosher salt 3T olive oil 1-5oz pkg salad greens rinsed and dried In a saute pan, heat 2T olive oil and cook mushrooms over high heat for 5 min. St aside. In a medium sauce pan, warm broth over medium high heat. When broth comes to simmer, reduce heat to very low and cover to keep warm. While broth is warming , heat remaining 2T olive oil and butter in a heavy 4-quart sauce pan over medium heat. Add onions and cook stirring 1-2 minutes or until they begin to soften, being careful not to let them burn. Using a wooden spoon, stir rice into onions and mix well. Continue stirring for 1 min. making sure all the grains are well coated. Add wine and stir until completely absorbed. Add 1/2C broth, stirring frequently until almost completely absorbed. Continue cooking rice, stirring in broth 1/2C at a time, allowing each addition to almost completely absorbed before adding the next, until rice is tender but firm, about 18 min total. Turn off heat, immediately add the cheese, mushrooms, peas and parsley, and mix well. Spoon into bowl, top with additional cheese and serve with greens and vinaigrette. Whisk together vinegar, mustard, salt slowly add oil to make dressing. Toss with greens
71: * Eclair Cake * Biscotti * Apple Crisp * Lemon Bisque Pudding * Coffee Cake * Cherry Cheesecake Squares * Congo Bars * Molasses Softies * Sherbet Punch * Swedish Almond Bars * Old Fashion Rolled Sugar Cookies * Italian Easter Bread * Blueberry Cheesecake * Oreo Truffles * Grandma Mae's Cheesecake * Fruit Filled Waffle Bowls Chocolate Chip Squares * Orange Crunch Cake * Mini Pumpkin Whoopie Pies
72: Marie Keenan | Eclair Cake | Shell-1C flour, 1C water, 1/2C butter, 4 eggs. Heat water and butter to a boil. Add 1C flour all at once, beat until blended with a wooden spoon. Remove from heat. Add 1 egg at a time DO NOT COOK. Smooth into 10X15 ungreased pan, bring up on sides. Bake at 400 for 25-30 min. Filling - 1 8oz cream cheese at rm temp. 2sm. pkg of vanilla pudding, 2 1/2C 2% milk. Beat cream cheese and milk and pudding for 2-3 min until slightly thick. Pour into cool crust, refrigerate for 30 min. Remove from refrig and spread cool whip or whip cream 16 oz and drizzle with chocolate. Whip cream taste better.
74: Sue's Biscotti Preheat oven to 375 INGREDIENTS WET DRY 3 beaten eggs 3 1/2 C flour 1 C vegetable oil 1 C Sugar 4t vanilla extract 1/4t salt 1/2C additions of your choice 1/2 t baking powder 1/2 t baking soda THE MIXING Whisk wet ingredients together (eggs, oil, extract) Stir dry ingredients together (flour, sugar, salt, BP, BS) Add DRY to WET and mix with wooden spoon to soft dough, do not over mix... This is the basic recipe for plain vanilla biscotti. Divide the dough into 2 parts, shape into 2 logs and wrap in plastic wrap. Let rest in refrigerator for at least 15 min. If using 2 different extracts, put 2t of vanilla in the whole batch and the other flavor only to 1/2 the dough before chilling. There are many variations...each addition is about 1/2 C for whole batch. I some times divide the dough and add something different to each roll, 1/4 C each, add after chilling.
75: Variations for whole batch: * 2t vanilla extract, 2t almond extract 1/2C sliced almonds 4t vanilla extract & 1/2C mini chocolate chips 2 t vanilla extract and 2 t lemon extract and the zest of 1 lemon 2 t vanilla extract and 2t maple extract and 1/2C chopped walnuts 2t vanilla and 2 t almond extract and 1/2C chopped craisins 2t vanilla extract and 2T strong coffee and 1/2C mini chocolate chips. May need to add 1-2T more flour for the above expresso chip. version BE CREATIVE.... | THE BAKING Take out each chilled dough log stir in mix ins if you have not done so already. Pat into a rectangle 12 x 3 x 1.1/2 high. Lay the rectangles side by side on a lg ungreased cookie sheet with a couple inches in between them. bake at 375 for 15 min in middle rack. Remove from oven and let rest on a cookie sheet for about 5 min. Now carefully slice with sharp bread knife into 1" thick slices, and lay on their side. Reduce oven temp to 350 and return to oven for second baking. Bake 4 min on 1 side, take them out and flip and bake for 4 min on other side. For drier bake longer for more tender bake less. Watch them and it may take some practice. They crisp up more on drying rack. Cool on rack. Leave plain or drizzle with chocolate or powder sugar. They also freeze well and last when stored in air tight container.
76: Apple Crisp from mom's kitchen Grease dish and preheat oven to 350 Combine 6 C or more of apples with nutmeg, cinnamon and put into baking dish. Combine 1C flour, 1C sugar, 1/2t baking powder and 1egg, and pour over apples. Bake for 40 minutes and serve warm.
77: Lemon Bisque Pudding from Gerry Ellis Ingredients: 1pkg lemon jello 1 1/4C hot water juice and rind of 1 lemon 1/2C sugar 1-13oz can evaporated milk graham cracker crust Chill evaporated milk overnight. Mix, jello, sugar, lemon juice, rind and 1 1/4C hot water. Chill in refrigerator to set. Beat can of evaporated milk until thick. Beat jello mixture until smooth. Fold in the milk to the jello mixture. Place into graham cracker crust or pan. | Coffee Cake from Gerry Ellis 1 pkg of yellow cake mix with pudding 1 pkg of instant vanilla pudding 3/4C corn oil 3/4C milk 4 eggs 1t vanilla 1t butter extract 1/4C brown sugar 1/3C nuts 1t cinnamon Mix the first 4 ingredients together, then add 4 eggs one at at time with the vanilla and butter extract. Mix well. Grease and flour 10" tube pan. Pour half the batter in pan, then sprinkle with brown sugar, nuts and cinnamon. Then add rest of batter on top. Then the rest of the batter. Can add a few more nuts and bake for 50 min at 350 degrees.
78: Cherry Cheesecake Bars from Joe Cristina | Ingredients: Crust Filling 1/3 cold butter plus half as much 8 oz cream cheese 1/3 C brown sugar packed 1/4 C sugar 1 C flour 1 egg 1/2 C graham crackers 1t lemon juice 1/4C each red and green cherries Directions: Cut butter in chunks, add brown sugar, flour, graham cracker on low speed. Beat for 1 min at medium speed.. Press mixture into a square baking pan. Bake at 350 for 10-12 min. Prepare filling. Spread over crust and then sprinkle any crumb mixture on top. Bake another 18-20 min and then store in refrigerator. For the filling beat all the ingredients other than the cherries for 1-2 min on medium until fluffy. Fold in chopped cherries
79: Joe Cristina | Congo Squares | 2/3 shortening or butter 1 box light brown sugar 3 eggs 2 3/4 C flour 1t vanilla 2 t water 1C nuts 1 pkg chocolate chips Melt butter add sugar and stir well add eggs one at a time and beat well. Add remaining ingredients. mix and pour into greased pan. Cool and cut into squares. | 300 | 25-30 min | 50
80: Erika, Jim, Avery & Teddy | Molasses Softies | 2 sticks butter 4C flour 1 1/2 C sugar 2t baking soda 1 egg 2 t cinnamon 1/2 C molasses 1 1/2 t ginger 3T dark corn syrup 1 1/2 t cloves 2T milk Sugar In a large bowl , beat together with a mixer butter, sugar and eggs until fluffy. Beat in molasses, corn syrup and milk until blended. In second bowl mix
81: flour, baking soda, cinnamon, ginger and cloves; then add to first bowl and mix together. Shape dough into 1 1/2" balls, roll in sugar, place 3 inches apart on ungreased cookies sheet . Bake at 350 for 12-14 min. Do not overbake. Makes about 40 cookies. | Molasses Softies Cont.
82: Sherbet Punch | 2 large cans of Hawaiian Punch 1 large can of OJ 1/2C water 1/2 quart ginger ale or 7-up 2C apricot brandy 2C vodka Combine above and scoop balls of orange, lime, raspberry sherbet on top.
83: Swedish Almond Bars Beat 2 eggs until thick Beat in 3/4C sugar Stir in 1/2C flour Melt 1/4 lb butter. Add to mixture with 1t almond extract. Sprinkle with chopped nuts. Bake at 350 for 30 min in 8" pan | Old Fashion Rolled Sugar Cookies (Ruth Carlson) 1/2 C butter 1/2 t vanilla 1 C sugar 1 and 3/4 C flour 1 egg or 2 yolks 1/4t salt 2T cream or milk 2 scant t baking powder Cream butter. beat in sugar, eggs, milk and vanilla. Add flour, salt, and baking powder sifted together. Mix well, Chill at least an hour. Flour board lightly and roll dough 1/4" thick. Cut with cutters and bake 5-8 min until delicately browned. | These recipes are from Annie Potash. These recipes were given to her in 1986 at her wedding. The treats are part of her family celebrations made by her aunt. The Swedish almond bars are made by her aunt Cal . She and Uncle Erwin have been married for 65 years, raised wonderful children, grand-children, great-grand children, nieces, and nephews all around them. The sugar cookie recipe is Aunt Ruth's. She and Uncle George were married for over 50 years and were devoted to each other, their son and all their family. These cookies are what love taste like.
84: Italian Easter Bread Original Recipe by Margaret (Quilici) Guillory Scald together 1 cup milk, 1/2lb butter or margarine, 1 1/2C confection sugar Beat 6 eggs and 1t vanilla Add milk mixture to eggs and vanilla when cooled. Melt 2 pkg. of powder yeast in 1/2 C warm water and add to mixture. Add 4C of flour mixture (can substitute with gluten free flour) 1 C at a time blend until dough is not sticky. Knead gently, let raise at room temperature covered with cloth. When it has risen for an hour roll out and shape into an oval. About 1/2 to 1/3" thickness, cut slits in the edges. Filling can be ant type of preserves. about 1-2 jars. Fill center of your shape and then fold edges over in a braiding effect. Let rise 1/2 hour before baking. Preheat oven 375 and bake for 30-35 min. Make glaze to drizzle on top when cooled. Glaze mix: 1 box confection sugar, 1t lemon extract add water to thin mix to drizzle on top. To finish glaze loaves. Recipe was sent by Donna Collorone
85: Blueberry Cheesecake by Pat Gorman | 1 1/2C graham cracker crumbs 3 8oz pkg cream cheese 1 1/2C sugar plus 2T, divided 4 large eggs 1/2C butter melted 1/4t salt 3 1/2C fresh blueberries 1 16oz container sour cream 3T cornstarch divided 1/2t vanilla extract 1/2C water Preheat oven to 325 In a sm bowl combine graham cracker crumbs, 1/4C melted sugar,and melted butter. Press mixture into the bottom of a 9" springform pan and half way up the sides. In the work bowl of a food processor, combine 2 1/2C blueberries and 1T cornstarch. Process until smooth. Pour mixture into a saucepan then cook over medium heat for 15 min or until thick constantly stirring. Set aside to cool, reserve 1/2C for sauce. In a large bowl beat cream cheese at medium high speed with an electric mixer until fluffy. Add eggs one at a time, beating well after each addition, stir remaining 2T cornstarch and salt. Pour batter into crust, spoon cooled blueberry mixture over the batter and gently swirl with a knife. Bake 1 hour until set, remove from oven and cool 20 min on a rack. In a small bowl, combine sour cream, 2T sugar and vanilla; stir until blended. Spread on cheesecake. Return to oven and bake10 min longer. Remove from oven gently run knife around edge of pan to release. Cool completely and chill for 8 hours.In small saucepan combine reserved blueberry mixture, water and remaining 1/4C sugar Cook over medium heat until thickened stirring constantly. Stir in remaining 1C blueberries. Set aside to cool. Remove cheesecake from pan and spoon blueberry sauce on top and serve.
86: Oreo Truffles One pkg of oreo cookies One bar of cream cheese One pkg of milk chocolate chips melted Crush oreo cookies into crumbs as fine as you can get them. Mix in one bar of cream cheese into the crumbs until fully blended. Roll into balls. Roll balls into melted chocolate and chill to set. From the Altmans
87: Grandma Mae's Cheesecake from Chris Allen Crust: Filling: 1C graham cracker crumbs 3 eggs well beaten 3T granulated sugar 16oz cream cheese softened 1/4t cinnamon 1 C granulated sugar 2t vanilla 3T butter melted 1/4 t salt 3C sour cream Crust: combine first 4 ingredients in a bowl. Press mixture into an 8" springform pan. Set aside and prepare filling Filling: Combine the eggs, cream cheese, sugar, salt and vanilla in a bowl and mix until smooth on low speed. Blend in sour cream on low speed. Pour mixture into prepared crust and bake at 350 for 50 min. Turn off oven and open door to cool. Chill in refrigerator.
88: Uncle Al and Aunt Marlene | Ingredients: 1 pudding mix 2C Fat Free Milk 4 waffle bowls or waffle cones 1 C Fresh Fruit cut up Directions: Prepare pudding as directed on the box using the milk. Spoon fruit into the waffle bowls or cones. Top with pudding. If desired garnish with mint leaves | 10 min | 4 | Fruit Filled Waffle Bowls
89: Chocolate Chip Squares from Scott and Laurie MacDonald | Scott and Dave have been to a few Patriots games together and Laurie would send them off to tailgate with her mom's recipe for Chocolate Chip Squares. Preheat oven to 375 and grease 9 x 13 baking pan. Mix together - one store bought yellow cake mix, 2 eggs, 1/4 C of water, 1/2 C brown sugar, and 1/2 stick of butter. Then add 12oz package of chocolate chips. Consistency should be smooth but thick. Smooth evenly into pan and cook for 25-30 minutes. They taste great first thing out of the oven but can also be packaged up and enjoyed at tailgates.
91: Orange Crunch Cake From Heather Barnet Crunch Layer Cake 1 block graham crackers 1 yellow cake mix crumbled 1/2 C water 1/2C packed brown sugar 1/2 C OJ 1/2 C chopped walnuts 1/3 C oil 1 stick unsalted butter, melted 3 eggs 2 T grated orange peel Frosting 1 can vanilla frosting 8 oz cool whip 3T grated, orange peel 1t grated, lemon peel 1 orange sectioned Grease and flour 2 8 or 9" pans. Combine crunch layer ingredients and mix until crumbly Divide and press half in each pan. Prepare cake mix; pour over crunch layer. Bake at 350 degrees for 30-35 min. or until inserted toothpick comes out clean. Cool 10 min. then remove from pan and cool completely. In a small bowl beat frosting until fluffy. Beat in cool whip. Fold in orange and lemon peels. Cool for 10-15 min. Arrange cake crunch side up; frost between layers and all over entire cake. Garnish with sectioned orange.
92: Mini Pumpkin Whoopie Pies from Joyce and Ashley Flibotte Cookies 2C Flour 1 t baking powder 1t baking soda 1 t ground ginger 1/2 t salt 1 stick butter softened 1 1/4 C sugar 2 eggs room temperature 1 C pure pumpkin canned 1 t vanilla extract 1 t ground cinnamon
93: Cream Cheese Fill 6 oz cream cheese 3T soft butter 1/2 C powder sugar 1/2 t vanilla 1 - 8oz tub cool whip Preheat oven to 350, lightly grease or line baking sheet with parchment paper. Combine, flour, baking powder and soda, cinnamon, ginger, salt in a medium bowl. Beat butter and sugar in a large bowl for 2 min. add eggs 1 at a time, beat well after each. Add pumpkin and vanilla beat till smooth, add flour mixture until combined. Drop heaping teaspoons onto prepared sheets (about 72 even numbers). Bake 10-13 minutes or until lightly browned on edges and springy to touch. Cool 5 min more on wire rack. Mix above ingredients to make the cream cheese filling and spread on cookies when cool. Best when kept chilled (cold really good)