S: Family & Friends Recipe Book July 2011
BC: With Love 2011
1: Recipe for Love Ingredients 2 Hearts Full of Love 2 Heaping Cups of Kindness 2 Armfuls of Gentleness 2 Cups of Friendship 2 Cups of Joy 2 Big Hearts Full Full Of Forgiveness 1 Lifetime of Togetherness 2 Minds Full of Tenderness Method Stir daily with Happiness, Humor and Patience. Serve with Warmth, Compassion, Respect and Loyalty. With Much Love from your Family & Friends! 2011
2: Lemon Cake Pudding This is a fun recipe because it bakes, a golden layer forms and the pudding is underneath. Quantities below serve 4 people. 1 cup sugar* 3 eggs, separated 1/4 cup flour Grated rind of 1 lemon 1/4 teaspoon salt 1/4 cup lemon juice squeezed from lemon 3 Tablespoons butter 1-1/2 cups milk *May use half Splenda 1. Combine sugar, flour, and salt: then cut butter into mixture 2. Beat egg whits until stiff, and set aside until the end. Beat egg yolks. 3. Add yolks, lemon rind, lemon juice and milk to ingredients in step 1 . Stir till well blended. 4. Fold in stiffly beaten egg whites. 5. Pour into greased baking dish (size described below) 6. Place dish in pan of hot water- important. 7. Bake at 325 degrees for 45 minutes. Serve warm or cold. Refrigerate leftovers. Pudding is firmer when cold. Above is a "single" recipe for one square 8x8x2 glass pan or one 1-1/2 qt. Pyrex rectangular dish which fits into a 9x13 pan of hot water. If you double the amts. above, use two 1-1/2at. Pyrex retangulars or one 9x13 glass pan for the mix which is then placed into a 12x17x2-1/4 pan of hot water (or use two 9x13 pans for water) Use caution when you remove from oven due to hot water Remove pudding dish from water before taking out of oven
3: How To Preserve a Husband Be careful in your selection. Do not choose too young. When once selected, give your entire thoughts to preparation for domestic use. Some insist upon keeping them in a pickle: others are constantly getting them into hot water. This may make them sour, hard, or even bitter. Even poor varieties may be made sweet, tender and good by garnishing them with patience, well sweetened with love, and seasoned with kisses. Wrap them in a mantle of charity. Keep them warm with a steady fire of domestic devotion and serve with peaches and cream. Thus prepared, they will keep for years. From the Ball Book of Canning and Preserving sometime before 1921. This recipe was always kept in the very front of Grandma Lucille Heincke's Recipe Box Love, Mom July 23, 2011
4: Our world is more beautiful, because we are blessed to have you as our daughter-in-law. Love You, Mom & Dad S.
5: Lasagne 9 cooked lasagne noodles 12 oz. mozzarella cheese, sliced 12 oz. cottage cheese, small curd Meat Sauce: 2 tbsp. olive oil 1 tbsp. chopped parsley 1lb. ground chuck 2 cloves garlic, minced 1/2 cup chopped onion 1 tsp. salt 1 can (1lb.14oz.) whole tomotoes chopped 1/2 tsp. pepper 1 can (6 oz.) tomato paste 1tsp. oregano 2 tbsp. grated parmesan cheese 1/2 tsp. sweet basil Brown meat and onion, add rest of ingredients and simmer 1/2-3/4 hr. Cook noodles according to directions on package. In a baking dish (9x13) place in layers 1/3 sauce, 1/3 lasagna, 1/3 cheeses. Repeat, ending with layer of lasagna and remaining sauce, top with cheese. Bake covered, 350 degrees for 45-60 min. If refrigerated, bake a little longer. After baking, let lasgne stand for 10 minutes before serving. Cover with foil during this time. Serves 6
6: Valentino's Pizza Dough (for 2 round pans ) 1 1/8 cup lukewarm water 1 pkg yeast 2 tsp sugar 4 tbs. olive oil 4 c. flour Knead all ingredients and let rise 1-2 hours or until double in bulk. (I usually put a moist paper towel over the top to help keep whatever moisture is there from evaporating). Pizza Sauce: 8 oz. tomato sauce 6 oz. tomato paste 1 clove garlic minced 1 bay leaf 1/4 tsp each of thyme, rosemary, oregano and caraway seed Heat all ingredients and let simmer for a little while. Top crust and sauce with your choice of pizza toppings (chopped mushrooms, pepperoni, black olives, crumbled bacon, etc.) and 1/3-1/2lb each of grated mozzarella and grated montarey jack cheese. Bake at 450 degrees for 12-15 minutes. | From The Wolf Family 2011 | Love, Matt, Allison, Nathan & Leah
7: "When baking, follow directions. When cooking, go by your own taste." ~Laiko Bahrs | Pineapple Cream Dessert 1 pkg. Jiffy yellow cake mix 8 oz softened cream cheese 2 cups milk 1pkg. instant vanilla pudding 8 oz can crushed pineapple 1 large container Cool Whip Bake cake according to directions in greased and floured 9x13 pan. Cool. Mix milk very gradually to cream cheese, scraping beaters and sides of bowl often to result in smooth consistency. Add dry pudding mix and beat. Spread over cooled cake. Chill. Mix drained pineapple and Cool Whip. Spread over cake and cream cheese mixture. Return to refrigerator before serving. This is the perfect summer dessert. Easy to make and tastes light and cool. Love Allison Wolf
8: 1 large can of Lachoy Chinese Veggies 1 small can chow mein noodes 2-3 boneless chicken breasts 2 .5 T cornstarch Pea pods Water Chestnuts White or brown rice Cut chicken into small squares or strips and cook completely in skillet. Remove chicken from skillet and drain chinese veggie juice into the pan. Cook at medium high until almost boiling. Meanwhile, mix corn starch and water to make 1 cup. Slowly add mixture to boiling juice in skillet stirring constantly. When it becomes thickened, add chicken and veggies to heat through. Meanwhile, make rice. Serve chop suey over rice topped with chow mein noodles and enjoy! Welcome to the family Rebecca! I'm so glad to be gaining a sister and looking forward to future and all the memories to come! Love, Dan & Michelle | Easy Chicken Chop Suey
9: Sub Dip 2 Cups Mayo 2 tsp. dried oregano 1 onion chopped 1/2 head shredded lettuce 1/2 lb cooked ham thinly sliced 1/2 lb salami thinly sliced 1lb provolone cheese 2 tomatoes diced Italian bread In a large bowl, tear the ham, salami & cheese into small pieces. In medium bowl, blend the may & oregano. Mix the may mixture into the ham mixture until well coated. Mix in the onion. Before serving, mix in the lettuce & tomato. Serve with cut up chunks of Italian bread. Enjoy! Super yummy! Love Bonnie & Family Tastes just like Cousins! | Always have Mexico !
10: Carmelitas 1 jar caramel syrup 1 12oz. bag semi-sweet chocolate ships 1 cup chopped nuts (pecans or walnuts) 2 cups oatmeal 2 cups flour, 1 cup butter 1 1/2 cup packed brown sugar 1/2 tsp. salt 1tsp baking soda Oven temp 350, Bake time: 15 minutes Mix dray ingredients, oatmeal, flour, brown sugar, salt and baking soda. Then add melted butter, combine well for crumbly crust. Press half of crust mixture into pan, pour caramel syrup over crust, sprinkle chips and then press remaining crust over top. Bake until lightly golden, or they get too crumbly and fall apart. ENJOY! LOBE, Nic, Heather, Tyion Ayianna,Vonda, Destiny & Katelynn
11: "There is no love sincerer than the love of food." ~George Bernard Shaw | Dad's Special 1 lb. ground beef 1/2 chopped onion 1 can cream of mushroom soup 1/2 C milk 1/2 tsp salt 1/4 tsp crushed thyme leaves dash pepper 2 C wide egg noodles cooked & drained 3 C (8oz.) shredded sharp cheddar cheese Preheat oven to 350. Lightly grease a 2 1/2 quart baking dish. Brown and drain meat. Add onion. Cook till tender. Stir in soup, milk and seasoning. Add noodles and half the cheese. Mix well. Spoon into baking dish and bake for 29 minutes. Add remaining cheese to top and bake until melted. ( About 5 min.) Love, Renee, Dan, Brianna & Nicole Doerr
12: Original Nestle Toll House Chocolate Chip Cookies Prep: 15 Mins Cooking: 9 mins. Cooling: 15 Mins Yields: 60 Ingredients: 2 1/4 cups all-purpose flour 1 teaspoon baking soda, 1 teaspoon salt, 1 cup(2 sticks) softened butter, 3/4 cups granulated sugar 3/4 cup packed brown sugar, 1 teaspoon vanilla extract 2 large eggs, 1 12oz. pkg Nestle semi-sweet chocolate chips 1 cup chopped nuts Preheat oven to 375. Combine flour, baking soda & salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheets. Bake for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes: remove to wire racks to cool completely. My All-time favorite Recipe! Bethany
13: Jennifer Fredrickson | Avocado Salsa: Rosemary Balsalmic Chicken | 3 chopped avocados, 4 chopped plum tomatoes 6-8 oz. chopped feta cheese 2 Tbs. red wine vinegar 1-2 cloves garlic, minced 1/4-1/2 c. chopped red onion fresh chopped basil, oregano, cilantro 1 can beans rinsed Rosemary Balsamic Chicken: 1 pkg of chicken cutlets 3 Tbsp Balsamic vinegar, 1 Tbsp Olive Oil, 1 Tbsp Dried Rosemary Salt and pepper to taste Marinade chicken in glaze for 12-30 min. Then grill for each side 5 min. It's Very Flavorful Chicken!
14: Red Pepper Chicken (Serves 2 People) | Ingredients: 1 pkg chicken breast 1 med. red pepper 1 tbsp Lawry's Seasoned Salt 3 tbsp flour 1/4 tsp garlic powder 4tbsp butter or olive oil 1/4 cup chicken stock/broth 1/4 cup sherry Noodles or rice Directions: Cut up chicken into bite-size pieces. Set aside. In a large Ziploc bag, mix together seasoned salt, flour and garlic powder. Place chicken chunks in bag. Seal bag (removing as much air as possible). Mix chicken and dry ingredients until chicken is well coated. In a large skillet, melt butter or heat oil. Pour chicken into pan. Saute chicken over medium heat until golden brown (and meat is done 10-15 min depending on thickness). Add more butter or oil if needed to keep chicken moist. Put into container and put to side. Add red pepper to pan. Saute red pepper pieces over med. heat for about 2 minutes. Remove from pan. To hot pan, add chicken stock & sherry, scraping any remnants from the pan's bottom. Cook until about 1/2 of the original amt. of liquid Return chicken and peppers to pan, mixing everything together to coat chicken with "sauce"". Simmer about 5 min stirring periodically. Serve over hot buttered noodles or rice & enjoy! For an added bonus, serve with your favorite lettuce salad (Note: This recipe can be adjusted very easily to accommodate more servings. However it is best never to triple the dry ingredients. The trio of tastes can be overpowering if they are more than doubled. Love, Melinda, Erin & Caitlin Wolf
15: Squash Soup Six Servings 1 Sm onion, chopped 1/4 cup chopped celery 2 T butter or margarine 2 T flour 1 tsp chicken bouillon 1/4 tsp curry powder 2 cups cayenne pepper 2 cups chicken broth 12 oz milk 3 cups mashed cooked squash In large saucepan, saute onion & celery in butter Stir in flour, bouillon, curry powder and cayenne pepper Add chicken broth and milk and bring to boil. Cook and stir for 2 minutes Add mashed cooked squash. Heat Salt and pepper, optional Enjoy! Dave and Karen Krubsack
16: Potato Corn Bake 1/2lb. bacon, cut into 3/4 in. pieces 1/2 cup finely chopped green pepper 1/3 cup finely chopped onion 1 (15pz) can cream-style corn 2cups milk 3 tbsp butter or margarine 3/4 tsp salt if desired 1/8 tsp pepper 2 cups mashed potato flakes 1/2 cup dairy sour cream 1/4 cup grated parmesan cheese 2 tbsp finely chopped green inion if desired Heat oven to 375 f. Grease 11x7 inch or 9 in square pan. Cook bacon in large saucepan until crisp. Drain, reserving 1 tbsp bacon drippings. Set bacon aside. Return 1 tbsp bacon drippings to saucepan. Add bell pepper and onion to drippings Cook over medium heat until tender. Stir in corn, milk, margarine, salt and pepper; cook over medium heat until mixture is hot and bubbly. Remove from heat; stir in potato flakes and sour cream until well blended. Spoon mixture into greased pan. Top with bacon, Parmesan cheese and green onions. Bake at 375 F. For 20-25 minutes or until thoroughly heated. Tip: To make ahead, prepare, cover and refrigerate up to 4 hours before baking. Bake at 375F for 25 to 30 minutes or until thoroughly heated. Bacon-Cheese Topped Chicken (4 servings) 1/2 cup Dijon mustard 1/2 cup honey 4-1/2 tsp vegetable oil, divided 1/2 tsp lemon juice 4 boneless skinless chicken breast 1/4 tsp salt 1/4 tsp pepper Dash paprika 2 cups sliced fresh mushrooms 2 tbsp butter 1 cup shredded cheddar 1 cup shredded Monterey Jack cheese 8 strips bacon partially cooked 2 tsp fresh parsley In a bowl combine mustard, honey, 1-1/2 tsp oil and lemon juice. Pour 1/2 cup into a large resealable plastic bag; add the chicken. Seal the bag and turn to boat; refrigerate for 2 hours. Cover and refrigerate the remaining marinade. Drain and discard marinade from chicken. In a large skillet over medium heat, brown chicken in remaining oil on all sides. Sprinkle with salt, pepper and paprika. Transfer to a greased 11x7x2 baking dish. In the same skillet, saute mushrooms in butter until tender. Spoon reserved marinade over chicken. Top with cheese and mushrooms. Place bacon strips in crisscross pattern over chicken. Bake, uncovered at at 375 for 20-25 minutes or until a meat thermometer reads 160 degrees. Sprinkle with parsley. Love, Kathi Wolf
17: Aunt Rita's Famous Broccoli and Cauliflower Casserole | Ingredients: 1 head Cauliflower 1 bunch of Broccoli flower tops 2 cans cream of mushroom soup 1/4 cup of milk (or water from vegetables) 1 teaspoon soy sauce 1/4 cup of Marie's Ranch Dressing 1 cup grated cheese (whichever flavor you like) Heat oven to 300 degrees Steam broccoli and cauliflower and drain. Mix cream of mushroom soup with Marie's Ranch Dressing, soy sauce and 1/2 cup grated cheese. Add milk (or water from vegetables) until smooth consistency. Fold steamed broccoli and cauliflower into the sauce. Put into a baking pan. Add 1/2 cup of cheese to the top. Put in oven for 20-30 minutes or until it starts to bubble.
18: Rainbow JellO Prep time: Allow yourself pretty much the whole day with no plans of going anywhere if you want it to look perfect! Chill time: Overnight Ingredients: Fiver 4-serving packages of Jell0, any flavor, but go for color Boiling water (actually more so hot or it takes forever!) 1 pt of sour cream (preferred), plain yogurt (okay) or vanilla ice cream (never tried) Wine (optional and only for the chef!) 1) Dissolve 1 package of JellO in 1-1/4 cups of boiling water. 2) Pour 3/4 cup of dissolved JellO in mold (or buttered glass pan so then you can see layers), leaving remaining JellO on counter. Hint: Don't use mold the first time as the pan is a little more forgiving. 3) Chill JellO mold/pan until "set" (doesn't run) but not firm, about 15-20 min. 4) Whisk (yes, whisk not stir) 3 tablespoons of sour cream with remaining JellO, then spoon over JellO in mold/pan Hint: If chilled JellO in mold/pan starts to melt, then put mixture in fridge for a few minutes and "do over". 5) Chill Jell0 mold/pan again until "set" (doesn't run) but not firm, about 15-20 min. 6) Repeat 4 more times!! Hint: Don't start drinking wine until after the 3rd repeat. To unmold, according to JellO: 1) Dip mold in warm (not hot and they mean it) water for 10 seconds 2) Gently pull JellO from around edges with moist fingers. 3) Put moistened plate on top of mold, make the sign of the cross, turn it over and shake just a little and say "Ta-Da" and remove mold from plate. Okay, so I'm typing this (almost) verbatim from "The Magic of JellO" cookbook, and would you believe they say gelatin instead of JellO? And although this seems high maintenance and a lot of work, I'm telling you, um, it is... but the crowd reaction is so worth it! And true story, the first time I did it, I transported it all the way to IL (in the pan, as it was my first time) and then dropped it when I got out of the car! Really. Bit it is so heavy and so JellO, it didn't really get ruined. And I've actually done the mold thing...and it worked! Laura Cleary
19: Greek Salad | 1 small cauliflower, broken into flowerets 1 cucumber sliced 1 box pea pods 1 green pepper, slices 2 or 3 carrots, sliced cherry tomatoes, cut in half Dressing: 1 cup sugar 1 tsp. salt 1/4 tsp. pepper 1/2 tsp. celery salt 1/3 cup vinegar 1/3 cup water Combine vegetables Combine dressing ingredients in sauce pan and bring to a boil. Simmer for 5 minutes, cool, pour over vegetables and let marinate over night. Use fresh vegetables. This is very healthy, it is low in saturated fat and cholesterol and high in fiber. Ken and I like this Healthy salad and it is always a favorite at gatherings Enjoy, Julie Wolf
20: Texas Meatballs and Rice | 1 pound ground beef 1 egg, slightly beaten 1 1/2 tsp salt 1 1/3 tsps chili powder 1/4 tsp pepper 1 16oz. can stewed tomatoes 1 large onion, thinly sliced separated into rings 1 lg green pepper, chopped 3/4 cup uncooked instant rice Makes 4 servings 1. Mix ground beef, egg, chili powder, salt and pepper. Shape into 1 1/2-2 inch meatballs. Place in 2 qt casserole. Microwave at high until meatballs are set and lose pink color, 4 to 7 minutes, rearranging meatballs after half the cooking time. Drain. 2. Stir in remaining ingredients; cover, microwave at High until mixture is bubbly and onions are tender, 4 to 7 minutes. If using oven rather than microwave, stir after half the baking time. Let stand until rise is tender. 2-3 minutes. Chicken Quesadillas 1/2 cups shredded cooked chicken 2/3 cups salsa 1/2 cup slice green onion 3/4 to 1 tsp ground cumin 1/2 tsp salt 1/2 tsp dried oregano 6 flour tortillas (8 in) 1/4 cup butter or margarine, melted 2 cups (8 oz) shredded Monterey Jack Cheese Sour Cream & guacamole if desired In a skillet, combine the first six ingredients. Cook uncovered, over medium heat for 10 min. or until heated through, stirring occasionally. Brush one side of tortilla with butter. Spoon 1/3 cup chicken mixture over half of unbuttered side of each tortilla. Sprinkle with 1/3 cup cheese: fold plain side of tortilla over cheese. Place on light greased baking sheet. Bake at 475 degrees for 10 minutes or until crisp and golden brown. Cut into wedges; servie with sour cream and guacamole. Serves 6 From Aunt Ginny
21: Zippy Beans and Rice (Serves 6) 1 can (15 oz) black beans, rinsed & drained 1 can (10 oz) diced tomatoes & green chilies, undrained. 1 cup frozen corn 3/4 cup water 1 med. jalapeno pepper, seeded & chopped 1 tsp alt, optional 1 green onion sliced 1 cup uncooked instant rice, white or brown In a skillet, combine the beans, tomatoes, corn, water jalapeno and salt. Bring to a boil; stir in rice. Cover rand remove from the heat. Let stand for 5 minutes or until liquid is absorbed. Sprinkle with onion. Berry Pineapple Parfaits (Serves 6) 3 cups whole fresh strawberries 3-4 tablespoons sugar 1 8oz. can crushed pineapple 12 scoops vanilla ice cream Whipped topping Reserve six strawberries for garnish. Slice the remaining strawberries and toss with sugar; let stand for 10 minutes. Spoon half of the sliced berries in six parfait glasses. Top with half of the ice cream and half of the pineapple. Repeat layers. Top with whipped topping and reserved strawberries. Aunt Ginny
22: Dream Bars 1/2 cup butter 1 cup flour 1/2 cup brown sugar Mix together & press in bottom of Coffeecake pan. Bake at 350 for about 10minutes Remove immediately from oven & immediately spread the following mixture on top lightly & evenly. Cup brown sugar 1/2 tsp vanilla 2 eggs 1 1/2 c shredded or flaked coconut 2 tbsp flour 1/4 tsp soda 1/2 c chopped walnuts pinch salt Return to oven & Bake another 20 or 25 minutes at 350. Cool, Cut into squares & roll in powdered sugar. | Apple Pancakes 2 1/2 cup flour 3/4 cup sugar 1/4 tsp salt 2 eggs 1 1/2 cup milk Mix wll, Add 3-4 apples. sliced thin. Fry in oil (about 1/4 in. deep) Sprinkle with sugar. This came from a man who came from Germany & gave it to my husband at Gent Motors. Betty Doerr
23: Mozolik Family | Chex Mix 3.5 c. corn chex 3.5 c. rice chx 2 c. Wheat Chex (opt) 1 c Cheerios 1 c. peanuts 1 c pretzels 1 stick butter 2 tbls Worchestershire sauce 1/2 tsp onion pwd 1 1/2 tsp seasoned salt 3/4 tsp garlic pwd Heat oven to 250 degrees. Place pan in oven to heat. | Chex Mix 3.5 cups Corn Chex 3.5 cups Rice Chex 2 cups Wheat Chex (optional) 1 cup Cheerios 1 cup peanuts 1 cup pretzels 1 stick butter 2 tbls Worcestershire sauce 3/4 tsp garlic powder 1 1/2 tsp seasoned salt 1/2 tsp onion powder Heat oven to 250 degrees. Place pan in oven to heat. Place stick of butter in pan to melt. Once the butter has melted add seasoning (Worcestershire sauce, seasoned salt, garlic powder and onion powder), mix well. In another bowl mix together Chex cereals, Cheerios, peanuts and pretzels. Pour cereal mixture into pan from oven and stir to coat. Bake for 1 hours stirring every 15 minutes to ensure complete distribution of mixture. Serve and enjoy!
24: Chicken and Veggie Pot Pie | 1 tsp butter 1 cup chopped celery 1/4 cup milk 1 can Cream of Chicken soup 1/2 tsp onion powder 1/4 tsp thyme 16 oz frozen mixed veggies, thawed 1 1/2 cup cooked cubed chicken 1/8 tsp pepper 10 oz can Hungry Jack Flaky biscuits In a large skillet, melt butter. Add celery and stir over medium-high heat until crisp-tender. Stir in soup, milk, onion powder, thyme and pepper, mix well. Stir in vegetables and chicken- heat through. Spoon into 12x8 baking dish. Heat oven to 375 Separate dough into 10 biscuits and cut each one into 4 pieces. Arrange biscuits over hot filling. Bake at 375 for 20-25 min or until biscuits are golden brown. From the Kitchen of Jessica Hack
25: 123 Party Meatballs 1 lb. ground beef 1 package dry onion soup mix 1 can (5 1/3) evaporated milk 1 1/2-2 tsp worchester sauce Add Worchester sauce to milk, add remaining ingredients and mix well. Roll mixture into meatballs (approx 1 tbls meat per ball) Broil 10-12 minutes without turning. Sauce: Then mix 1 can (10 3/4 oz) Campbell's Cheddar Cheese soup and 1/3 of soup can of milk. Pour over cooked meatballs. Serve right away or put in crock pot or warmer.
26: Chancery Restaurant Beer Cheese Soup 6 cups water 1/3 cup lager beer 2 tbls chicken base 1/4 tsp black pepper 1 tsp whole leaf thyme 1 tsp hot pepper sauce 2 tsp Worcestershire sauce 1 cup diced onion 1/2 cup diced celery 1/2 cup carrots 1/2 cup melted butter, 1 stick 1 cup flour 8oz Velveeta cheese 1/3 cup cheddar cheese spread 1/2 cup whipping cream 1 soft pretzel for garnish In large stockpot, combine water, beer, base, seasonings, onion, celery and carrots. Bring to boil, then reduce to simmer. Melt butter in small saucepan, then whisk in flour to make roux. Cook over medium heat 3 minutes, then add to soup and simmer 10 minutes to thicken. Add cheese and cream, and simmer just until cheese is melted. Serve with large, soft pretzel for garnish. Ok, I know it has that "V" word for cheese, but that stuff does melt well. I also liked the idea of garnishing with a pretzel! Enjoy!!! Erin Junger
27: Frasted Banana Bars | Cake: 1/ cup butter or margarine, softened 2 cups sugar 3 eggs 1 1/2 cups mashed ripe bananas, (about 3 medium) 1 tsp vanilla extract 2 cups all purpose flour 1 tsp baking soda pinch of salt Frosting: 1/2 cup butter or margarine, softened 1 8oz. package of cream cheese, softened 4 cups confectioner's suger 2 tsp vanilla extract In a mixing bowl, cream butter and sugar. Beat in eggs, banana and vanilla. Combine the flour, baking soda and salt; add to creamed mixture and mix well. Pour into a greased 15in. x 10 in. x 1-in. baking pan. Bake at 350 for 25 minutes or until bars test done. Cool. For frosting, cream butter and cream cheese in a mixing bowl. Gradually add confectioner's sugar and vanilla; beat well. spread over bars.
28: Chicken Wonton Cups 1 1/2 lbs. chicken breast 1 cup ranch dressing 1/4 tsp each salt and pepper 2 t chili seasoning blend 2 cups shredded Montery jack cheese 1pkg. Wonton wrappers 1 cup finely chopped red or green bell peppers Place chicken in a single layer in a sauce pan; add water to cover. Bring to a boil, reduce heat to simmer and poach chicken about 20 minutes. Drain, cool slightly and shred with a fork. Mix with dressing and season with salt and pepper. Set aside. Combine cheese with chili blend; set aside Preheat oven to 350 degrees Spray muffin pans with cooking spray. Place one wonton wrapper in each muffin cup; bake for 5 minutes, until lightly brown. Remove from oven and cool. Spoon a generous tablespoon of chicken filling into each wonton cup, sprinkle with cheese mixture and then bell peppers. Return to oven and bake an additional 10 minutes, or until heated and cheese is melted. Makes 24 This is my family's favorite appetizer! Mary Burczyk
29: Strawberry Pie | 1 cup water 1 cup sugar 3 t cornstarch Bring to a boil. Stir constantly until thick and clear. Remove from heat Add 3 oz. package of Strawberry Jello. Mix well and cool. Wash 1 1/2 qt of strawberries. Fold strawberries into the Jello mixture. Pour into pie crust. Pie Crust 1 stick butter 2 t sugar 1 cup flour Mix together, pat into pie plate. Bake 375 for 10 minutes Place in Refrigerator. Serve chilled. Before serving, decorate with whipped topping. | This pie not only tastes delicious, it looks beautiful!
30: Hope you and your family enjoy the many recipes that have been gathered in this book for you. There is no food better than food made with love! Congratulations! July 23, 2011 | True Love Jeff & Rebecca