S: Family Recipes 2011
1: This Cookbook is inspired by all of the talented cooks in our family. They are given to you out of love & in hopes of making your family happy at the dinner table for years to come. | We are so excited to have you in the family. We welcome you with open arms as the newest Borel sister! | We Love You, Kristin, Kayla & Keely
2: Pina Colada's | 1 1/2 oz Rum 2 oz. pineapple juice 1 oz. cream of coconut vanilla ice cream (couple of scoops) crushed ice Mix all together in blender. Garnish with coconut on top and cherry. You can make stronger by adding additional rum. Enjoy, Aunt Karen
3: Peach Bellini's | 6 ounces Andre Asti Spumanti 1 ounce peach schnapps 2 Fresh frozen juicy peaches (throw in the freezer for 2 hours, try and get fresh white peaches, they're the best for this) Add as much ice as desired | Throw it all in a blender and mix it up! You can also throw in a half a shot of grenadine and it makes it a pinky color. | Angie Reese
4: Kristin Butler | Cinnamon Twists | Ingredients: 1 can of biscuits (regular, not grand), 1/2 stick butter, 1/4 cup cinnamon, 1/2 cup sugar, powdered sugar., milk | Directions: Separate biscuits from can & pat each one down to flatten. Twists the biscuits to make the shape. In a small bowl, melt butter. In a separate bowl, mix cinnamon & sugar. Dip each twists in the butter, then in the sugar mixture. Place in greased baking sheet. Bake about 10-15 minutes on 400 degrees. In a small bowl, mix powdered sugar and milk to the consistency of thick syrup. Once rolls are cooked, remove from oven and drizzle the icing all over the rolls. | 400 | 15min | ~4
6: Aunt Karen | Chicken Enchilada Soup | 6 cups chicken broth, 2-3 cups chopped chicken, onion-green pepper-garlic sauteed, 1 can tomato soup, 1 can rotel, 1 can cream corm, 1 can whole corn, 1 tbs chili powder, cumin, worcestershire, and tabasco. | low | 20m | ~4 | Put tortilla chips in soup bowl, pour soup over, top with monterey jack cheese
7: SOUTHWESTERN CHEESE SOUP 1 lb. ground meat 1 large box velvetta 1 can ranch style beans 1 can corn 1can rotel 1 can diced or stewed tomatoes 1 package taco seasoning Brown ground meat. Add taco seasoning & cook according to directions. Combine taco meat & all other ingredients, including liquid in cans, in crockpot. Heat until cheese is completely melted. Deviations: Because my family likes their soups really thick, I added an extra lb of ground meat, an extra package of taco seasoning and an extra can of ranch style beans “drained”. Angie Reese
8: Cold Spaghetti Salad | 1 lb spaghetti (or any kind of noodle) 1 medium purple onion 2 cucumbers 2 green bell peppers (or any color) 2 tomatoes 16 oz. Italian dressing 2 oz bottle McCormick Salad Supreme | Cook, rinse and drain spaghetti. Mix together spaghetti, diced vegetables, McCormick seasoning and Italian salad dressing. (I use the whole bottle of seasoning and the whole bottle of dressing. But, you can adjust to your liking) | Mom, (Bonnie)
9: "When baking, follow directions. When cooking, go by your own taste." ~Laiko Bahrs | Aunt Karen | Stained Glass Fruit Salad | 1 can peach pie filling, 2 small cans mandarin oranges (drain), 1 large can pineapple chunks (drain), 5-6 bananas (sliced), 2 small containers frozen sliced strawberries | Mix all together and refrigerate. Pecan bits and coconut may be added if desired.
10: 6 eggs, 1/2 stalk celery finely chopped, 1/4 onion finely chopped, 1/4 cup mayonnaise, salt to taste 1 dash hot pepper sauce, paprika for garnish Place eggs in a medium saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool and peel. Cut eggs in half. Remove yolks and place in a medium bowl. Mash together with celery, onion, mayonnaise, salt and hot pepper sauce. Stuff the egg white halves with the egg yolk mixture. Sprinkle eggs with paprika. Chill covered in the refrigerator until serving. | Deviled Eggs | Mom (Bonnie)
13: "There is no love sincerer than the love of food." ~George Bernard Shaw | Aunt Mollie | Ranch Crackers | 1 box saltine crackers, 1-1/2 cups canola oil, 4 tsp. crushed red pepper, 3 tsp. garlic powder, 1 package Hidden Valley Ranch dressing | Place crackers in large bowl or plastic bag. Mix oil and all other ingredients then pour over crackers. Turn several times to coal all crackers. Turn every 10 minutes for 1 hour until oil is absorbed into crackers.
14: 2-3 cans of bean dip 1 8 oz container sour cream 1-2 packets guacamole 1 bag shredded cheese 1 packet taco seasoning 1 diced tomato 1 can sliced black olives 1/2 cup chopped green onions Mix your taco seasoning in your sour cream. In an dish, layer the ingredients in this order: beans, guacamole, taco seasoned sour cream, shredded cheese, tomatoes, black olives, and green onions. Serve with tortilla chips. Kristin | 7-Layer Dip
15: Joe's Crab Shack Crab Dip | Angie Reese | 2 ounces Cream cheese 1 tablespoon Mayonnaise 1/4 cup Sour cream 1 tablespoon Butter, softened 1/4 teaspoon Seasoned salt 1/8 teaspoon Paprika 4 teaspoons Onions, diced 4 teaspoons Green pepper, minced 1/4 cup Cheese, Mozzarella, shredded 6 ounces Crab meat Mix cream cheese, mayo, sour cream and butter until smooth. Blend in salt and paprika. Stir in onion, green pepper, cheese and crab meat. Bake at 350 for 10-15 minutes, until bubbly.
17: Sausage Balls | 1 lb roll of Jimmy Dean Hot Sausage 1 lb shredded Cheddar Cheese 3 cups Bisquick Mix all together (may have to use your hands to get completely mixed unless you have a heavy duty mixer or food processor). Roll into large marble size balls and place on a baking sheet that has 1" sides. Bake at 350 degrees for 13-15 minutes. Eat or Store in refrigerator or freeze. Aunt Sheila
18: MawMaw G's Homemade Potato Salad | Potatoes - whole bag of small potatoes, 6 eggs - boiled, 2 eggs - raw, Vegetable oil - 2 cups, Vinegar - 1 or 2 tsps. | Side Dishes | Boil potatoes and eggs. Peel eggs and keep boiled egg yolks separate. Cut up boiled egg whites and put in bowl with boiled cut up potatoes. | In a bowl, put the 6 boiled egg yolks and 2 raw egg yolks. Add a little oil and hand mix. Keep adding oil until it is blended well and you have the amount of home made mayonnaise you need. Add 1 to 2 tsp. of vinegar and this will smooth your mayonnaise out. Add desired amount of salt and pepper. Mix home made mayonnaise with potatoes and eggs. Salt and pepper to taste. MawMaw Girouard
19: Aunt Mollie | Hashbrown Potatoes | 24 oz. bag hash brown potatoes (chunks) 1/2 cup milk 1/2 cup sour cream 1 can cream of mushroom soup 2 cups grated cheddar cheese Mix all together. Pour into 9 x 13 pan. Bake at 350 for 30 to 40 minutes. | 350 | 40 min
20: Sweet Potato Casserole | 3 cups mashed sweet potatoes (I prefer real-not canned), 1/4 tsp salt, 1/4 cup butter, 2 eggs, 1 tsp vanilla, 1 tsp cinnamon, 1/2 cup sugar Beat ingredients above and put in casserole. Topping: 1/2 stick butter, 3/4 cup brown sugar, 2 tbsp flour, 1/2 cup chopped pecans (or more if you prefer) Mix well and spread on top of potatoes. Bake at 350 degrees for 45 minutes. Kristin
21: Boil chicken, de-bone, and chop. Add chicken, onion and bell pepper to chicken broth. Cook on low to medium heat and broth will get a little thicker. Cook 4 pans of cornbread. Crumble cornbread and add to chicken broth in large baking dish. Bake at 350 degrees for 30 minutes. MawMaw Girouard | Cornbread Dressing 1 chicken boiled (save broth) 1-2 onions (chopped in food processor) 1 bell pepper (chopped in food processor) 1-2 cans of chicken broth (if needed) 4 packs of cornbread
22: Green Bean Bundles | 2 cans whole green beans 1 stick butter 1/2 lb. bacon 1/4 cup brown sugar 1 tsp. garlic salt Toothpicks | Cut bacon slices in half. Take 3-4 whole green beans and wrap with bacon. Insert toothpick to hold bacon around green beans. Make glaze of brown sugar, garlic salt, butter and pepper to taste. Pour glaze over green beans bundles in baking dish. (I usually let my sit in the refrigerator over night) Bake in over at 350 degrees until bacon is done, about 20-25 minutes. | Kayla
23: Emmy | Red Potato Salad | 4-5 red potatoes, 3 eggs, 1 cup oil, 1 tsp vinegar, 1 raw egg | Boil potatoes and eggs until potatoes slide off fork when poked. Cut up potatoes and eggs to desired size. Season with salt, pepper, and small amount of garlic powder. Set aside. | Make your mayo - Beat raw egg with mixer. Gradually add oil while mixing. The amount of oil varies on how much mayo you need. After you get desired amount of mayo, add 1 tsp vinegar. Salt and pepper to taste. | Mix mayo with potato and egg.
25: Crawfish Cornbread | 1 lb crawfish tails (washed) 1 box Jiffy cornbread mix 2 cups shredded cheddar cheese 1 stick real butter 2 eggs 1 tsp. baking soda 2 tsp. Tony Chachere's Handful of each - bell pepper, onion, and green onion 1 can cream style corn 1-2 jalepenos (chopped) Mix all together Pour into 9x13 pan Bake at 325 degrees 45 minutes - 1 hour Aunt Mollie
26: Mexican Cornbread | 1 lb ground meat 2 boxes Jiffy Cornbread mix 1 taco seasoning mix 1 can ranch style beans 1 can black beans 1 can Rotel 1 can whole kernel corn 1 can cream style corn 4 cups shredded cheese Bake cornbread as per directions in casserole dish. Brown ground meat, drain, and add taco seasoning. Mix all cans together with meat mixture. Layer cheese on top of cornbread, then meat mixture, and finish with remaining cheese. Put back in oven until cheese is melted. Kristin
27: Mexican Cornbread | 1 can creamed corn 1/2 cup cornkits cornbread mix salt/pepper to taste 1 egg 1 chopped onion 1 stick oleo melted 1/2 pkg of Jimmy Dean Hot Sausage cooked and crumbled 1 cup grated cheddar cheese 1/2 of a small Velveeta cheese sliced thin 1 Tablespoon chopped jalapeno ( from jar) Mix all the ingredients together. Pour in a 8 x 12 Pyrex sprayed with Pam. Bake at 350 degrees for 45 minutes to an hour. It is done when you shake the pan it doesn't jiggle. Aunt Sheila
28: Jambalaya | 1 tablespoon olive oil 1/2 pound smoked sausage, cut into 1/4 inch thick slices 1 large onion, chopped 1 cup chopped green bell pepper 1 cup chopped celery 1/2 teaspoon Cajun seasoning Salt to taste 1 cup uncooked white rice 1 (14.5 oz) can diced tomatoes with juice 1 tablespoon minced garlic 2 cups chicken broth 1/4 teaspoon dried thyme leaves 1 pound peel and deveined medium shrimp | Heat the olive oil in a large pot over medium heat. Stir in the sausage, and cook for 2 minutes. Add the onion, bell pepper, and celery; season with salt and Cajun seasoning to taste. Cook and stir until the vegetables (onion, bell pepper and celery) or soft, 6 to 8 minutes. Stir in the rice until evenly coated in the vegetable mixture, then pour in the tomatoes with juice, garlic and chicken broth and thyme leaves. Bring to a simmer over medium-high heat, then reduce heat to a medium-low, cover, and simmer 20 minutes. After 20 minutes, stir in the shrimp, and cook 10 minutes uncovered until the shrimp turn pink and are no longer translucent in the center. Remove the pot from the heat, and let stand for 5 minutes. | Love, Mom (Bonnie)
29: Crawfish Jambalaya | 1 small can of tomato sauce 1 stick oleo 1 lb. crawfish 2 1/2 cup raw rice 1 can beef broth 1 small can mushroom pieces onion - bell pepper - garlic - celery Finely chop vegetables. Melt butter. Add all ingredients to rice cooker. Cook in rice cooker until rice is fully cooked. MeMaw Borel
30: Chicken Pot Pie | from: Aunt Mollie | 2 uncooked pie crusts 2-3 cloves minced garlic (I use the jar type and put about 2-3 tsps) 1 cup chopped onions 1 cup chopped celery 1/3 cup butter 1/2 cup flour or corn starch (I used corn starch) 3 cups diced cooked chicken (I used a rotisserie chicken from Walmart) 1-3/4 cup chicken broth 1 cup heavy cream 1 can peas & carrots (drained) 1 can corn (drained) Salt & pepper, garlic salt Line pan with one crust and cook as directed on package until brown. Saute butter, onions, garlic and celery until tender. Add flour (or corn starch) and stir until absorbed. Combine chicken broth and cream then add to mixture. Stir well. Add peas, carrots and corn. Mix in chicken and continue to cook until thick. Add salt, pepper & garlic to taste. Pour into cooked pie crust and top with remaining uncooked crust. Cook until brown.
31: 1 stick butter or margarine 1 small onion chopped 1 small bell pepper chopped 2 stalks of celery chopped 2 cans cream of mushroom soup 1 can of cream of chicken soup 1 can Rotel 1 small can tomato sauce Bread crumbs 2 pounds of medium shrimp- cleaned Rice Cook 3 to 4 cups of rice. Melt butter in large pot and add onion, bell pepper and celery. Cook until vegetables are soft over a medium heat. Add all three soups and Rotel. Cook over medium heat for 30 minutes. Add shrimp and cook for an additional 15 minutes or until shrimp are no longer translucent. Add additional tomato sauce if needed. Put 2 cups of cooked rice in casserole dish and add some of the shrimp mixture to the consistency you like. Continue to add rice and mixture until you have desired amount in casserole. Sprinkle bread crumbs over top of casserole and bake in oven for 45 minutes at 350 degrees. | Shrimp Casserole | Love, Mom (Bonnie)
32: Cheese Enchiladas | 1 lb of mild cheddar cheese, grated corn tortillas vegetable oil 1/4 cup finely chopped yellow onion (optional) Enchilada sauce, heated sour cream and guacamole (optional) | Heat the vegetable oil in a frying pan on medium heat. Fry tortillas in hot oil for about 5-10 seconds on each side. The goal is to make the tortilla soft. Don't let it get too hard while frying it will not roll easily. Dip fried tortilla in heated enchilada sauce. Lay on a plate or baking dish and let cool for a minute. Add a handful of grated cheese and sprinkle some onion down the center (optional). Roll the tortilla by grabbing one end of the tortilla and bringing it 3/4 of the way over to the other end. Tuck and roll the tortilla. Place in a baking dish seam side down. Continue until your baking dish is full. Pour hot enchilada sauce over the top of the enchiladas and let plenty of sauce run down the sides. Sprinkle more cheese and onion on top. Bake at 350 degrees for 20-25 minutes. | Keely
33: Cheesecake Factory's Louisiana Chicken Pasta | Cajun Sauce: 1 tbs butter 1 small yellow bell pepper, chopped 1 small red bell pepper, chopped 3/4 small red onion, chopped 3 whole garlic cloves, minced 1 tsp crushed red pepper | 1 1/4 pints whipping cream 1 cup low-salt chicken broth 4 tbs fresh basil, thinly sliced 1 package of bow-tie pasta 1 cup mushrooms, sliced 1 cup parmesan cheese Salt & Pepper | Melt butter in heavy large skillet over medium-high heat. Add yellow and red bell peppers, mushrooms and onion to same skillet and saute until crisp, about 4 minutes. Add minced garlic, and crushed red pepper to skillet and saute for 2 to 3 minutes. Add whipping cream and chicken stock. Simmer until sauce re-heats and thickens slightly, about 5 minutes. Add basic and 1 cup grated parmesan cheese to sauce, stirring to incorporate. Season sauce to taste with salt and pepper. Reduce heat to low and simmer. Sauce will reduce and thicken. Cook Chicken: Season chicken with salt, pepper, garlic powder and a little tony's. Saute until cooked thoroughly. Place pasta on place and add sauce and top with chicken cut in to strips. | Kayla
34: Crawfish Etoufee | 2lbs crawfish tails or shrimp 1 large yellow onion, diced 1 large bell pepper, diced 3 tbs minced garlic 1/2 bushel of green onion 1 can cream of shrimp or mushroom small can of tomato sauce 1 can of original Rotel, drained 1/2 stick of butter 1 tbs of roux or 2 tbs of flour Long or medium grain rice | Start off melting butter, add onion, garlic, and bell pepper, saute for about 10 minutes. Add 1 cup of water to dissolve roux/flour into the pot. Next add tomato sauce and rotel. Add cream of shrimp/mushroom and one can of water and cook over a medium heat for approx. 40 minutes. Consistency should be slightly thick. If it is runny leave lid off and cook down until you get the consistency desired. Next add crawfish and cook for another 20 minutes on low heat. Add green onions to pot or per bowl. Serve of rice. Smothered green bean and garlic bread go great with dish and can be prepared in about an hour. | Heather Latiolais
35: 1 lb ground beef 1 can whole potatoes (you can also use fresh) 1 can sliced carrots (you can also use fresh) 1 package Lipton onion soup mix 1 package brown gravy Rice Brown ground meat and drain. Drain can of new potatoes, cut in half. Drain can of sliced carrots. Add both cans to ground meat. Add package of Lipton onion soup and brown gravy to meat mixture. Add water until meat is covered. Bring to a boil and then lower heat to simmer for at least 1 hour. Serve over cooked rice. (You can also add peas if you like). | Hamburger Hash | Mom (Bonnie)
36: Spaghetti & Meatballs (Bobby Flay) | 2 tbs olive oil 1 large onion (finely chopped) 2 - 28 oz can plus tomatoes and their juices, pureed in blender 1 - 16 oz can crushed tomatoes 1 small can tomato paste 1 bay leaf 1 small bunch parsley Salt and pepper 1 recipe of meatballs (below) 1 lb spaghetti | Heat olive oil in a medium saucepan over medium heat. Add onions and garlic and cook until soft. Add pureed tomatoes with their juices, crushed tomatoes, tomato paste, 1 cup water, bay leaf, parsely, salt & pepper to taste. Bring to a boil then reduce heat and cook until slightly thickened...about 30 minutes. | Meatballs 3/4 lb ground port 3/4 lb ground beef 2 large eggs, beaten 1/3 cup parmesan cheese | 4 cloves garlic, finely chopped & sauteed 1/4 cup dry bread crumbs 1/4 cup fniely chopped parsley leaves 1 cup pure olive oil Salt & pepper to taste | Combine all ingredients in medium bowl, except olive oil. Season w/ salt & pepper. Roll the mixture into 1 1/2 inch balls. heat the oil in large saute pan over medium-high heat. When oil is hot, fry meatballs, in batches as needed until golden brown. | Aunt Sheila
37: Sausage & Potatoes | Emmy Cropper | 1 lb link sausage (I like green onion sausage) 5 - 6 large red potatoes 1 lg onion Slice sausage. Peel potatoes & cut into medium chunks. Dice onion. Mix all together in pot or casserole dish. Salt and pepper to taste. Cook for 1 hour (stove - over medium heat, oven - 350 degrees). Test potatoes to know when done.
38: Chicken & Spinach Enchiladas | 4 chicken breast halves 1 10 oz pkg frozen chopped spinach 1 lg onion 1 stick or cup margarine 2 cans cream of mushroom 8 oz sour cream 1 can chopped green chilies (I use larger size) 1 lb grated Monterey Jack cheese 20 flour tortillas Thaw spinach in microwave and squeeze out excess water. Boil chicken breasts. When cool to touch, chop and season chicken. Sautee’ chopped onion in butter. Mix spinach, chicken, onion, soup, sour cream, and green chilies together. Roll chicken mixture in tortillas in lay in baking dish. Top with remaining chicken mixture. Cover with cheese. Bake at 350 degrees for 30 minutes. | Kristin
39: 10 oz spaghetti noodles, 1 lb ground meat, 1 lb Jimmy Dean/ Owens sausage, 1 can rotel, 2 small cans tomato sauce, onion - bell pepper, Shredded cheese | Cook spaghetti. Saute onion & bell pepper. Add ground meat & sausage, brown, and drain. Add Rotel & tomato sauce and cook until warm. Serve over spaghetti and top with shredded cheese. | MeMaw Borel | Mexican Spaghetti
41: OREO BALLS | 1 pkg Oreo's 1 box cream cheese Dipping chocolate (bark or chips) (milk chocolate or white chocolate will work) Crush oreos in food processor. Soften cream cheese (I put in microwave for a few seconds). Mix oreos and cream cheese. Roll into balls (about 1 inch in diameter). Put balls in ice box to harden. Melt chocolate (milk chocolate or white chocolate). Roll oreo balls in the melted chocolate to lightly coat entire ball. Place on wax paper to cool. Keely
42: FRUIT PIZZA | Sugar Cookie Dough 2 pks cream cheese 1 tsp vanilla half cup sugar Banana slices Pineapple chunks Black or Blue berries Strawberry halves Mandarin orange slices (any other fruit you prefer) | Prepare sugar cookie dough, flatten on pizza pan. Bake according to direction until lightly brown. Cool. In a bowl, microwave cream cheese until soft. Add vanilla and sugar. Spread cream cheese mixture on top of cooled cookie. Cut and lay fruit in circles on top of cream cheese. Serve immediately. | Enjoy, Kayla
43: Two 8 ounce packages of Philadelphia Cream Cheese 2 cans of Pillsbury Crescent Rolls 1 cup of sugar or Splenda 1 stick of unsalted butter melted 1/3 cup sugar for topping 1 teaspoon of cinnamon Preheat oven to 350. Mix the softened cream cheese and 1 cup of sugar until fluffy. Line the bottom of 9x11 pan with one of the cans of Crescent Rolls, just unroll, don't take apart (leaving gaps). Spread the cream cheese mixture over the whole thing, even the part not covered by the rolls. Roll out second can of rolls on top (leaving gaps). Pour melted butter and then mix the 1/3 cup of sugar and cinnamon and sprinkle over the top of it all. Bake 25 to 30 minutes. Aunt Terry | Sopapilla Cheesecake
44: 1 box Betty Crocker Butter Pecan Cake Mix 1 stick melted butter 1 egg, beaten Mix and press into greased and floured 13x9 inch pan 1 (8oz.) pkg. Cream cheese, softened 1 stick melted butter 1 (16 oz.) box confectioner's sugar 2 eggs 1 tsp vanilla Mix well - pour over cake mixture. Top with 1 1/2 cups chopped pecans. Bake at 300 F for 55 minutes to 1 hour and 10 minutes, depending on your oven. Start checking at 55 minutes. Cool completely before cutting into squares. Glenda | Neiman Marcus Brownies
45: Buttermilk Pie | One 9" pie crust shell 1 cup buttermilk 4 eggs 1/2 cup butter 1 teaspoon vanilla 1 1/2 cups sugar 2 tablespoons flour 1 pinch salt 1/2 teaspoon grated lemon peel (or lemon juice) In a large mixing bowl mix eggs well. Add all other ingredients and mix. Pour filling into the uncooked pie shell. Bake at 400 for 10 minutes then turn it down to 350 for another 40 to 50 minutes. (or until only the very middle jiggles a little.) If desired, top with cool whip, berries, etc. when serving. Aunt Terry | Buttermilk Pie | 1-1/2 cups sugar 1 cup buttermilk 1/2 cup Bisquick baking mix 1/2 cup butter, melted (1 stick) 1 tsp. vanilla 3 eggs Heat oven to 350 degrees. Grease pie pan. Mix all ingredients together in blender and blend until smooth, about 30 seconds. Pour into greased pie pan. Bake until knife inserted in center comes out clean, about 35 to 40 minutes. Cool. Aunt Mollie
46: Holly Dolly Bars | 1 stick butter 1 1/2 cups vanilla wafers, chopped fine 1 cup chocolate chip morsels 1 cup coconut 1 cup pecans 1 can Eagle Brand Milk | Melt butter in 9x13pan. Pour in crushed vanilla wafers and flatten into bottom of pan to make crust. Layer chocolate chips, coconut and pecans. Drizzle milk over top. Bake @ 350 for 30 minutes. | Aunt Mollie
48: We hope you LOVE your recipes | We miss you, Your Bunco group
49: Eat Drink and be Married! 2011