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Family Recipes

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1: Conversions | Grilling Times | Internal Meat Temperatures | 1 Tbsp fresh herbs = 1 tsp dry herbs Basil: 1 oz fresh = 8 Tbsp fresh Butter: 1 cube butter = 2 Tbsp Cilantro: 1 bunch fresh = 1/2 cup dried Eggs: 1 egg white = 2Tbsp; 5 large eggs = 1cup Garlic: 1 clove = 1 tsp chopped = 1/2 tsp minced = 1/8 tsp powder = 1/2 tsp flakes Onion: 1 small = 1.5 tsp powder; 1 medium = 1Tbsp powder Oregano: 1 oz fresh = 9 Tbsp fresh 1 cup = 8 fl oz = 16 Tbsp 1 gallon = 4 quarts 1 pint = 2 cups 1 quart = 4 cups 1/16 cup = 1/2 fl oz = 1 Tbsp = 3 tsp | Beef (steaks, roasts): 145F Rare: 125F Medium: 140F Well:170F Fish, Pork, Ham: 145F Ground Meat (Beef, Pork): 160 Poultry: 165F | Corn: 20 min (Boil 9 min) Chicken Breast: 10-12 min NY Strip (1"): 10-14 min Pork Chops (3/4"-2"): 10-19 min Ribeye (3/4"): 7-11 min Hamburgers: 10-16 min Steaks (1"): 7-11 min Steaks (1.5"): 12-19 min Steaks (2"): 17-22 min Squash/Zucchini (1/4"): 10 min | 1

2: Dutch Oven Cinnamon Rolls | 2 loaves frozen bread dough (thawed), melted butter, 1/4c packed brown sugar, 1/4c | 350 | 30 min | Cut each loaf of bread dough into 4 pieces. Form each piece into | together sugar, brown sugar, & cinnamon. Place mixture on aluminum | foil. Roll rope in sugar mixture. Shape rope into a coil in the center of a | 30 minutes. Cool 15 min, spoon icing on top & top with pecan halves. | sugar, 1/3Tbsp cinnamon, 1/3c chopped pecans (optional), pecan halves (optional) | chopped pecans over the coil. Cover & let rise 30-40min. Bake for | the Dutch Oven. When finished, sprinkle remaining sugar mixture & | 10" Dutch Oven. Repeat with the next rope & continue the coil in | a rope about 18" long. Brush all sides with melted butter. Stir | 2

3: 1.5 cups fresh fruit, 3 cups vanilla yogurt, sugar | 5 Minute Yogurt Brulee | Cinnamon Roll Icing | 2.5c powdered sugar, 1tsp vanilla, 2.5Tbsp milk Stir ingredients together. If icing is too thick, add additional milk until desired thickness. | 1. Distribute fruit evenly among 4 ramekins | 2. Spoon yogurt over fruit and smooth to cover | 3. Sprinkle yogurt evenly with sugar | 4. Use kitchen torch to caramelize sugar. Alternatively, | place under broiler for 5 minutes, watching closely | to avoid burning sugar | Fruit Dip | 1pkg instant vanilla pudding, 16oz sour cream, 1/2tsp vanilla, 1/4c milk Beat all ingredients together in large bowl until thick & creamy. | 3

4: Fluffy Pancakes | 3/4c milk, 2 Tbsp white vinegar, 1c flour, 2 Tbsp sugar, 1tsp baking powder, 1/2 tsp baking soda, 1/2 tsp salt, 2 Tbsp melted butter 1. Combine milk & vinegar in bowl, let sit 5 minutes to "sour" 2. Combine flour, sugar, baking powder, baking soda, & salt in a large mixing bowl 3. Whisk egg & butter into "soured" milk 4. Pour flour mixture into wet ingredients & whisk until lumps are gone. Do not overmix. Let stand 30 minutes. 5. Heat a large skillet over low-medium heat, coat with cooking spray. Pour 1/4 cup of batter onto skillet, cook until bubbles appear on the surface. Flip with a spatula & cook until browned on the other side. yields 4 pancakes | May substitute buttermilk for milk and white vinegar | French Toast | Beat together 3 eggs, 3/4c milk, 1 Tbsp | sugar, 1/4tsp vanilla, & 1/8tsp salt into | a shallow bowl. Dip 8 slices of bread | into egg mixture. Heat 2 Tbsp oil | in skillet over medium heat. Cook | bread 4 minutes on each side or | until golden brown. | Breakfast | 4

5: 2/3c butter, 1/2c packed brown sugar, 1c sugar, 2 beaten eggs, 2c flour, 1 tsp baking soda, 1 tsp baking powder, 1 tsp salt, 1 tsp cinnamon, 1c buttermilk (or 1 cup water + 1 Tbsp white vinegar, let stand 10 minutes) Topping: 1/2c packed brown sugar, 1/2c chopped nuts, 1tsp cinnamon | Cinnamon Coffee Cake | 1. Cream together butter, brown sugar, & sugar. Add beaten egg & mix well 2. In a separate bowl, combine all other dry ingredients 3. Alternate adding dry ingredients and buttermilk to creamed mixture. 4. Pour into greased & floured 13x9 pan 5. Sprinkle topping over batter 6. Preferably, cover with foil and refrigerate overnight. May bake immediately if desired. 7. Remove foil; bake at 350F for 30 minutes or until toothpick inserted into middle of cake comes out clean. | 5

6: 1 package (8ct) Pillsbury Grands biscuits, 1/2 lb breakfast sausage, 1/4c flour, 1.5-2c milk, salt & pepper to taste 1. Cook sausage in large skillet until browned. 2. Remove from pan & pat off excess grease 3. Return to pan, add flour & stir. 4. Gradually add milk while cooking on medium heat 5. Cook and add milk until desired thickness. | Biscuits & Gravy | Over medium heat, crack egg into egg ring & poke yolk. Cook until solid. Layer sausage patty, egg, & cheese onto a biscuit | 6

7: Name | Breakfast Casserole | 12 precooked frozen breakfast sausage patties (thawed), 12 eggs, 1c milk, 1pkg frozen hashbrowns (thawed), 1c cheddar cheese, 1tsp salt, 1/2tsp pepper Layer the bottom of a greased 13x9 pan with sausage. In a bowl, beat eggs & milk. Stir in all other ingredients. Pour hash browns and egg mixture over sausage. Bake at 350 for 35-45minutes or until well set. Top with extra cheddar right after removing from oven. | 7

8: 8+ slices uncooked bacon, frozen cubed hashbrowns, 1/2 Tbsp onion powder, 1tsp salt, pepper, 2Tbsp Parmesan cheese, 8 eggs, 1.5c cheddar cheese, 1c milk, 1/3c Bisquick mix, 2 Tbsp melted butter 1. Cut bacon into bite size pieces, cook in 10 inch skillet until crisp. 2. Add onion powder, salt, pepper, & enough potatoes to form uniform layer. Cook until potatoes are fork tender. 3. Turn off heat, mix in Parmesan cheese. 4. Separate eggs. Combine egg yolks, milk, Bisquick, shredded cheese, & melted butter. 5. Beat egg whites until soft peaks form, fold into egg yolk mixture, 6. Pour into skillet, mix gently. Sprinkle w/ cheese. 7. Bake in 350F oven for 25 min or until a knife inserted in the middle comes out clean. (Do not overbake) | Bacon Potato Frittata | 8

9: Mocha Latte | Without boiling, heat 1.5c half & half in saucepan over medium-high heat. Remove from heat, stir in 2Tbsp brown sugar, 2c strong brewed coffee, 1/4c chocolate syrup, & 1tsp vanilla. Pour into two large coffee cups, top with whip cream and cocoa powder. yields 2 servings | Java Mocha Shake | Combine 1c strong coffee, 1c milk, & 3Tbsp sugar in blender, mix 15 sec. Add 2c softened vanilla ice cream & 1/4c chocolate fudge topping, blend on high until smooth. Add 1.5c ice & "pulse". Pour into two 16oz cups, top with whip cream and chocolate syrup. | TIP: for strong brewed coffee, use 3Tbsp coffee per 8oz water | 9

10: 1. Mix together everything but flour & bananas until smooth. 2. Slowly blend in flour, then add bananas. 3. Spray a regular size bread pan and fill with batter. 4. Bake at 325 for 60 minutes. Bread is done when knife inserted comes out clean | 2/3c sugar, 2 eggs, 1/3c margarine, 3 tsp | Banana Bread | baking powder, 1/4tsp baking soda, | 1/2 tsp salt, 1.75c flour, 2 very ripe (brown) bananas, 1/2c chopped walnuts | Note: Mix bananas lightly for chunks of bananas in bread. Mix in bananas a lot for no chunks, just a great banana taste. | 10

11: Dr. Pamela Camosy | Cream Cheese Stuffing | Stuffed French Toast | 4 eggs (beaten), 1/4c milk, 1/2tsp vanilla Mix ingredients together with fork until well blended. Place a dollop of cream cheese stuffing onto center of a piece of bread, spread to one inch of the edge of bread, not more. Place second piece of bread atop. Dip in batter, coating all sides. Cook on skillet on Medium-High heat until brown. | Tip: Extra stuffing makes a great dip for fresh fruit | 4oz cream cheese (softened), 1Tbsp milk, 1/4c powdered sugar, 3 strawberries (diced) Mix ingredients together with electric mixer until smooth | 11

12: Spinach Artichoke Dip | 1. Combine all ingredients in a large mixing bowl. | 1/4c Parmesan cheese, 1c mozzarella, 1c jack cheese, 10oz frozen chopped spinach (thawed), 14oz can artichoke hearts (drained & chopped), 2/3c sour cream, 1c cream cheese, | 1/3c mayo, 1/2tsp garlic powder, 1 large bread round | 2. Carve bread round into a bowl. Cut the inside into large bite size pieces | 325 25min | 3. Place dip in bread bowl, sprinkle with Parmesan. 4. Place bowl & bread pieces on cookie sheet | & bake 20-30 minutes | Watch bread pieces closely so they don't burn. Can make dip the night before baking (wait to place in bowl until ready to bake). | 8 slices bacon, 1 can (16oz) refried beans, 1c corn (drained), 1 can (15oz) black beans (drained & rinsed), 1 jar (16oz) salsa, 1.5c Mexican cheese Cook bacon until crisp; set aside 2 slices & crumble remaining. Spray 8-inch (2qt) microwaveable dish with cooking spray. In bowl, mix refried beans & bacon. Spread into dish. Sprinkle corn & black beans over refried beans. Pour salsa over top & sprinkle with cheese & remaining bacon. Microwave 10-15 minutes or until cheese is bubbly & heated thoroughly. | Bean & Bacon Dip | 12

13: Corn Salsa | 3 cans Mexi-style corn 2c shredded cheddar cheese 3/4 tsp ground cumin 1/2 tsp pepper 8oz sour cream 3/4c mayo (not miracle whip) Mix sour cream, mayo, & cumin in large bowl. Add remaining ingredients & mix. Cover & chill at least 2 hrs. Serve with Fritos. | Guacamole 3 avocados, 2/8tsp garlic salt, 1/2 bunch cilantro (chopped), 1 chopped tomato, juice of 1 lime, salt & pepper to taste Pit avocados & mash or coarsely chop in bowl. Stir in remaining ingredients until well mixed. | 13

14: 1pkg mozzarella string cheese (cut in half), 2 eggs, 3/4c flour, 1/8c corn- starch, 1c Panko Italian bread crumbs, 1/4tsp garlic salt, 1/4c Parmesan cheese Beat eggs with fork in small bowl. Mix flour and cornstarch in a medium bowl. Mix breadcrumbs, Parmesan, & garlic salt in separate bowl. Dip each stick in egg, roll in flour, dip in egg, roll in breadcrumbs. Place on wax paper & chill for 1 hour. In large skillet, heat oil to 375 (medium heat). Fry cheese sticks until they turn golden brown, about 15 seconds on each side. Drain on paper towel and serve immediately. | Mozzarella Sticks | Cowboy Salsa | 1 can black beans, 1 can sweet white corn, 2-3 diced Roma tomatoes, 3 diced avocados, 1/2 bunch finely chopped cilantro (1/4c dried cilantro), 1/8c lime juice, salt to taste Drain & rinse beans & corn. Toss all ingredients together in a bowl. Serve with tortilla chips. | 14

15: Sliders | 1.5lbs hamburger meat, 1.5tsp onion powder, 1pkg onion soup mix, 1Tbsp peanut butter, 1/2c milk, 1pkg (20 count) Sara Lee Classic Dinner Rolls (cut in half), cheddar cheese slices In large bowl mix hamburger meat, onion soup mix, peanut butter, onion powder, & milk. Evenly spread meat onto cookie sheet. Bake at 350 for 25 minutes. Add cheese slices & place back in oven for 7-10 min until cheese melts. Add tops of rolls to meat & place in oven for 5 minutes. Slice with pizza cutter, pick up slider/top bun with spatula & set on bottom bun. | 15

16: Baked Potato Soup | 6 large potatoes, 4 cans chicken broth, 3/4 tsp onion salt, 3/4 tsp salt, 3/4 tsp pepper, 1/2c flour, 1.5c water, 1-1/8 c heavy whipping cream, 3/4c butter, 1-1/8c colby-monterey jack cheese, bacon bits Dice potatoes, boil 10-15min & set aside. Mix broth, onion salt, salt, pepper, & water in large pot. Separately melt butter and flour together; add to broth. Add cream, simmer 15min. Stir in potatoes & cheese. Top w/ bacon bits & extra cheese. Servings: 6 | 1.5lb ground meat, 1tsp onion salt, 1pkg taco seasoning, 2 cans stewed tomatoes, 1can corn, 2 cans water, 1 can kidney beans, 1 can ranch-style beans, 1 pkg Hidden Valley Ranch dressing mix, 1 can Roi-tel Brown meat, drain. Add all other ingredients, simmer for 1 hr. | Taco Soup | 16

17: Chicken Tortilla Soup | 3 boneless skinless chicken breasts, 1.5tsp onion powder, 1/8tsp garlic powder, 1tsp cumin, 3 (15oz) cans chicken broth, 2 cans corn (drained), 1/2tsp chili powder, 2Tbsp lemon or lime juice, 1c salsa, 1c tortilla chips, 1/2c Monterey jack cheese | In large pot, boil chicken for 25 minutes or until cooked through. Remove chicken, cool, and shred. In large pot, add chicken broth, onion powder, garlic salt, and cumin. Add shredded chicken, corn, chili powder, lemon/lime juice, & salsa. Bring to a boil. Reduce heat and simmer 30-40 minutes. Top with chips, cheese, avocado (optional) & sour cream | 17

18: Broccoli & Cheese Soup 1/4c butter, 1/2Tbsp onion powder, 16oz frozen chopped broccoli, 2 (14.5oz) cans chicken broth, 1 pound Velveeta (cubed), 1c half & half, 1/2Tbsp garlic powder, 1/3c corn starch, 1/2c water. In pot, melt butter over medium heat. Add onion powder, broccoli, & chicken broth. Simmer until broccoli is tender, 10-15min. Reduce heat & stir in Velveeta until melted. Add half & half and garlic powder. In small bowl, stir cornstarch into water until dissolved. Stir into soup. Stir frequently until thick. Place in bread bowl, top with cheddar. | 18

19: Red Wine Vinaigrette Dressing 1/2c oil, 3/8c sugar, 1/4c red wine vinegar, 1/8tsp garlic powder, 1/4tsp salt, 1/8tsp pepper, 1/4tsp paprika Combine all ingredients, store in refrigerator until ready to use. Shake well before using. | jack cheese, 1/2c chopped walnuts | Strawberry Salad | 1/2 head iceberg lettuce, 1/2 head romaine lettuce, 1/2 pint sliced strawberries, 4oz grated | Tear lettuce into small pieces, combine all ingredients and toss with red wine | vinaigrette dressing immediately before serving. Makes a very large salad. | Elizabeth Riney | 19

20: Almond Chicken Salad 1 cup chopped apple, 1 cup red grapes (sliced in half), 1.5c grilled chicken in small cubes, 1/4c almond slices, 1/4c mayonnaise (or miracle whip) Combine all ingredients together. Chill for 1hr in refrigerator. Spread onto croissant or bread. Yields 5 sandwiches | Perfect | for | the | 20

21: Potato Salad | 5 medium red potatoes, 6 hard boiled eggs, salt & pepper to taste, 1/2c mayonnaise (or miracle whip), 1/2c sour cream, 2Tbsp sugar Boil red potatoes whole, without peeling, for 15 minutes or until fork tender. If using another type of potato, boil for 45 minutes. Peel & dice potatoes and eggs. Add salt & pepper, toss. Mix remaining ingredients separately and fold into potato mixture. Refrigerate at least 6-8 hours before serving. | 21

22: Alfredo Sauce 1c whipping cream, 1/4c butter, 1c half-n-half, 1/2c milk, 1tsp garlic powder, pinch salt/pepper, 2/3c Parmesan Add all ingredients to skillet except Parmesan. Simmer 15min on low heat, stirring. Add Parmesan & toss with 1 lb pasta. | Chicken Marinade 1 pkg Italian dressing, 1/2c olive oil, 1/4c balsamic vinegar, 4 chicken breasts Combine in Ziploc bag. Marinate overnight. Bake at 425F for 20-25min. | Sauces | 22

23: Cilantro Sauce 2c whipping cream, 1/2tsp of salt & garlic powder, 1/4tsp pepper, 2tsp dried cilantro, 1.75tsp chicken stock, 1/8c water, 1/2tbsp corn starch Add all ingredients to skillet except water & corn starch. Simmer 15min on low heat, stirring. Add corn starch & water, simmer 5 min. Toss with 1 lb pasta | Brisket Marinade 1/2c Italian dressing, 2tbsp each of soy sauce, apple cider, & Worcestershire, 1/3c brown sugar, 2 limes, 1tsp garlic powder Combine all ingredients (squeeze out lime juice), marinade for 24 hours. | 23

24: Lasagna 1.5lb ground beef, 1/4 tsp salt, 1/8 tsp pepper, 30oz. tomato sauce, 1c water, 1 egg, 15oz. ricotta cheese, 1c mozzarella, 4tsp dried parsley, 12 uncooked lasagna noodles, 2c cheddar cheese Preheat oven to 350F. Spray 13x9 pan with Pam. Cook beef, salt & pepper in skillet until brown, drain. Stir in tomato sauce & water, simmer 10 min. In bowl, beat egg with fork, stir in ricotta, mozzarella, & parsley. Spread 1c of meat mixture in pan. Top with noodles, 1/2 ricotta mixture, 2c beef, & 3/4c cheddar. Repeat. Spray sheet of aluminum foil with Pam & cover lasagna. Bake 45 minutes. Uncover & bake 20 min. | Can refrigerate up to 24 hours before baking | 24

25: Cathy Petrie | Chicken Spaghetti | 1/2 stick butter, 1/2 Tbsp onion powder, 2 chicken breasts (cooked), 2 cans cream of chicken soup, 1c chicken broth, 2c cheddar cheese, 1lb spaghetti | 350 | 30 min | Melt butter in skillet. Add soup, onion powder, & salt & pepper to taste. Mix together sauce, chicken, and cooked noodles. Pour into 13x9 pan, top with chicken broth and cheese. Bake 30 minutes at 350F. | Chicken Enchiladas | 1Tbsp olive oil, 1lb chicken breast, salt & pepper, 1tsp cumin, 1tsp garlic powder, 8 corn (or gold blend) tortillas, 1 tsp onion powder, 1 can enchilada sauce, 1c cheddar & jack cheese Coat skillet with olive oil. Season chicken with salt & pepper. Brown chicken over medium heat. Sprinkle chicken with cumin, garlic & onion powder. Remove chicken to a platter & allow to cool. Shred chicken into strips with two forks. Wrap tortillas in a dry towel & microwave 30 seconds. Coat bottom of 13x9inch pan with a little enchilada sauce. Dip corn tortillas lightly in enchilada sauce. Spoon chicken mixture into tortillas, wrap & place in pan. Top with remaining enchilada sauce & cheese. Bake 15 min at 350F until cheese melts. | 25

26: sauce, 2pkg mozzarella cheese | Cathy Petrie | Pepperoni Casserole | 1 box penne pasta, 1lb hamburger meat, 1/2pkg pepperoni, 1 large can spaghetti | 350 | 20 min | Cook noodles & brown meat. Combine all ingredients except 1pkg mozzarella | cheese. Pour into 13x9 pan. Add | remaining cheese. Bake at 350 for | 20 minutes or until cheese melts | Butter Chicken | 2 eggs, 1c crushed buttery round cracker crumbs, 1/2tsp garlic salt, pepper to taste, 4 skinless boneless chicken breast halves, 1/3c butter Place eggs & cracker crumbs in two bowls. Mix crumbs with garlic, salt, & pepper. Dip chicken into eggs then crumbs. Place in 9x13 dish, place pieces of butter around chicken. Bake at 375 for 27-30 minutes or until juices run clear | 26

27: cheese. Pour into 13x9 pan, sprinkle with | remaining cheese. Bake 20 minutes at | Pepperoni Bread | 1c warm water, 1pkg dry active yeast, 1tsp sugar, 2.75-3c flour, 1tbsp olive oil, 1lb pepperoni, 1lb (2pkg) mozzarella cheese, 1/4c Parmesan, 1Tbsp oregano, 1Tbsp basil Place warm water (120-130F) in bowl & add yeast & sugar. Mix until yeast starts to foam. Add 2.75c flour and mix. If dough seems sticky, slowly add remaining 1/4c flour. Drizzle olive oil and salt over dough. Knead dough until it is a soft pliable ball. Cover with towel & place in warm area to rise for 45 minutes. Roll dough into a 1/16inch thick rectangle. Place pepperoni and cheeses over dough, leaving room around the edges. Sprinkle basil and oregano on top. Roll up, making sure to pinch the ends as you go. Bake at 350F for 20 minutes or until crust is golden. | 27

28: 1.5lb top round or cubed steak, 1c flour, 1/2c milk, 2 eggs, 1tsp salt, 1tsp pepper, 1 tsp paprika, oil | Chicken Fried Steak | 1. Place flour, eggs (beaten), & milk into 3 separate bowls. 2. Mix salt, pepper, & paprika into flour. 3. Season steaks with salt & pepper, 4. Dip steaks in milk, flour, eggs, flour. 5. Coat bottom of large skillet with oil. 6. Cook steaks on medium heat for 4 minutes on each side. | If using chicken, cook 7 minutes on each side | Chicken & Zucchini with Garlic Cream Sauce | 1/4c butter, 6 chicken breast halves, 3c sliced zucchini, 2Tbsp butter, 1/8tsp garlic powder, 3Tbsp four, 1 (3oz) package cream cheese, 1 can chicken broth, 1/2tsp pepper Cook chicken with 1/4c butter, turning once until fork tender. Add zucchini & cook. Sauce: Melt 2Tbsp butter; add garlic. Stir in flour & cook until bubbly. Add remaining ingredients & cook until sauce is smooth & thickened. Layer chicken & zucchini over a bed of rice; top with sauce. | 28

29: Chicken Tetrazzini | 16oz spaghetti (broken into thirds), 1/4c butter, 1/4c flour, 1/2tsp salt, 1/4tsp pepper, 2Tbsp water, 1c chicken broth, 1c heavy whipping cream, 2 chicken breasts (cooked & cubed), 1/2c Parmesan cheese Melt butter over low heat in saucepan. Stir in flour, salt, & pepper. Remove from heat, stir in broth & whipping cream. Heat to boiling, stirring constantly for 1 minute. Stir in cooked spaghetti, chicken, & water. Pour into ungreased casserole dish. Sprinkle with cheese & bake 30 min at 350F | 29

30: Cilantro Lime Halibut | Breaded Garlic Chicken | 1 egg (beaten), 6/8tsp garlic powder, 4 boneless skinless chicken breast halves, 3Tbsp butter, 1c Panko bread crumbs, 1Tbsp dried parsley, 1Tbsp garlic powder, 1/2 Tbsp salt, 1Tbsp pepper In small bowl, beat egg yolks & 6/8tsp garlic. Place chicken & egg mixture into Ziploc. Refrigerate 4+ hours. Melt butter & pour into bottom of baking dish. Mix together bread crumbs, Parmesan, parsley, 1Tbsp garlic powder, salt, & pepper. Dip marinated chicken in crumb mixture & place in dish. Pour egg over chicken. Bake at 400F for 15 minutes on each side. | Two 6oz halibut fillets, salt/pepper, 2/8tsp garlic powder, 1/2c chicken stock, 1tsp dried cilantro, juice of 1 lime, 1tsp lime zest, 2Tbsp oil. Season fish w/ salt/pepper. Lightly oil nonstick pan. Over high heat, sear each side for 5 min. Remove from pan. Turn heat to medium, add oil, garlic, chicken stock, lime juice, zest, & olive oil to pan. Heat, do not boil. Baste fish with sauce, cook for 3 min per side, basting constantly.

31: Parmesan Tilapia | 1/2c Parmesan cheese, 1/2c Panko bread crumbs, 1/4c butter (softened), 3Tbsp miracle whip, 2Tbsp fresh lemon juice, 1/4tsp dried basil, 1/4tsp pepper, 1/8tsp onion powder, dash paprika, 1lb (about 4) tilapia fillets, dash parsley Preheat broiler & line pan with aluminum foil. In small bowl, mix Parmesan cheese, bread crumbs, butter, miracle whip, & lemon juice. Add dried basil, pepper, & onion powder. Mix well. Arrange fillets in single layer on prepared pan. Sprinkle Season-All on top only, broil a few inches from head for 2-3 minutes, flip & repeat. Remove from oven & pat Parmesan mixture on top. Sprinkle with paprika & parsley. Broil 2 more minutes or until topping is browned & fish flakes easily with fork. | 31

32: Sides | Potato Casserole | 4 large potatoes, 1c sour cream, 1 stick butter, 6 slices bacon (cooked & crumbled), 2c half & half, 1c cheddar cheese, 1tsp salt Peel & boil potatoes until tender (~30 min). Cool & grate into 13x9 pan. Mix half & half, salt, & cheese. Melt & pour over potatoes. Bake at 350F for 30 minutes. Spread sour cream over the top & sprinkle with bacon. Bake 10 minutes. | 32

33: Peel & slice 4 potatoes. Heat oil in skillet on medium heat. Add potatoes, 1.5tsp salt, & 1/4tsp pepper. Cook covered 10 min, stir & cook uncovered 10 minutes. | Fried Potatoes | Baked Potato Wedges | 4-5 small potatoes, olive oil, Season-All, Parmesan Cheese Scrub potatoes, slice into wedges. Place in plastic bag with olive oil. Toss to coat. Transfer to a foil-lined baking sheet, skin side down. Sprinkle potatoes with seasoning salt & Parmesan. Bake at 450F for 30-35 minutes or until cooked through & golden brown. | 33

34: Green Bean Casserole | 1/3 stick butter, 1.5tsp onion powder, 6-7 cups sliced fresh green beans, 4c chicken broth, 1 can cream of chicken soup, 1 (2.8oz) can French-fried onion rings, 1c grated cheddar cheese, pinch of salt, pepper, & garlic powder 1. Preheat oven to 350F. 2. Boil green beans in chicken broth for 10 minutes, drain. 3. Melt butter in skillet. Add green beans, soup, onion powder, salt, pepper, & garlic powder. 4. Stir well & pour into greased 2.5 quart baking dish. 5. Bake for 20 minutes 6. Top with cheddar cheese & onion rings. 7. Bake 10 minutes longer or until casserole is hot & cheese is melted. | 34

35: Macaroni & Cheese | Au Gratin Potatoes | 1pkg elbow macaroni, 1/2c butter, 1 small block Velveeta (cubed), 1.5c cheddar cheese, 1/2c milk, salt & pepper to taste Cook macaroni according to package directions. Drain & return to pot on low heat. Add butter, stirring to melt. Add cheeses & milk. Keep stirring until cheese is melted. Add salt & pepper. | 3lbs potatoes, 5Tbsp butter, 6 Tbsp flour, 3c milk, 1tsp garlic powder, 2tsp salt, 2c cheddar cheese, 1/3c Parmesan cheese 1. Peel & slice potatoes, boil 10-15min or until fork tender 2. In large saucepan, melt butter over medium heat 3. Add flour & stir 1-2 minutes 4. Whisk in milk & garlic powder 5. Season with salt. 6. Stir in cheddar cheese & all but 2Tbsp Parmesan cheese 7. Add potatoes & mix 8. Pout into 3qt casserole dish or 13x9 dish 9. Sprinkle Parmesan on top 10. Bake 45 minutes at 350F.

36: Cornbread Pudding | 1 can cream corn, 2 eggs (beaten), 1 can corn (drained), 8oz sour cream, 1 stick butter, 1 box Jiffy cornbread mix | 1. Melt butter & pour into 13x9 pan 2. Add corn, cream corn, & sour cream. Mix well. 3. Add in eggs & cornbread mix 4. Bake 30 minutes at 350F | Sweet Potato Casserole | 4.5 lbs sweet potatoes, 1c sugar, 1/4c milk, 1/2c softened butter, 2 eggs, 1tsp vanilla, 1/4tsp salt, 1.25c crushed cornflakes cereal, 1/4c chopped pecans, 1Tbsp brown sugar, 1Tbsp melted butter, 1.5c mini marshmallows Bake potatoes at 400F for 1hr or until tender. Peel & mash. Beat potatoes, sugar, & next 5 ingredients until smooth. Spoon potato mixture into 11x7 baking dish. Combine cornflakes & next 3 ingredients & sprinkle diagonally over casserole in rows 2 inches apart. Bake at 350F for 30 minutes. Remove & let stand 10 minutes. Sprinkle alternate rows with marshmallows, bake 10 minutes. | 36

37: Sita's Sweet Rice | 1c rice, 3c water, 1.5c milk, 1.5c half & half, 1/2c whipping cream, 1/2tsp salt, 1.5c sugar, 2tsp vanilla, cinnamon & sugar | 1. Bring water to a boil. 2. Stir in rice. Cover & simmer 25 minutes 3. Add milk, half & half, whipping cream, salt, and sugar. | 4. Stir & simmer covered on lowest heat for 40 minutes (stir every so often to ensure bottom isn't burning). | 5. When liquid is reduced, remove from heat & add vanilla. 6. Place in serving dish, top with cinnamon & sugar. | 37

38: 3lbs potatoes (cubed), 3/4c warm milk, 1/2c heavy whipping cream, 1/2c butter, 1 tsp salt, 1/8tsp pepper Boil potatoes for 20-25 min or until very tender. Drain well. Heat other ingredients over medium-low heat. Add all but 1/4c milk mixture to potatoes. Mash until light & fluffy. Place in 2qt dish (can refrigerate up to 24hrs), pour reserved milk over potatoes, bake 40-45min at 350F. | Traditional Mashed Potatoes | Can mash w/ electric mixer or potato masher | Roasted New Potatoes | 1.5lb new potatoes (quartered), 2Tbsp olive oil, 2/8tsp garlic powder, 1/2tsp dried rosemary, 1/2tsp dried thyme, 1/2tsp salt, 1/8tsp pepper Combine all ingredients in plastic bag; toss to coat. Pour into greased 13x9 pan. Bake at 450F for 35 minutes or until tender, turning every 10 minutes. | 38

39: 2lbs unpeeled red potatoes (quartered), 1 stick butter (melted), 2oz Romano cheese, 6/8tsp garlic powder, 2tsp salt, 1tsp dried oregano Cook potatoes in salted boiling water until tender (~15min). Drain, stir in remaining ingredients. Mash until l fluffy | Creamy Garlic Mashed Potatoes | 2lbs small red potatoes (quartered), 1/4c oil, 1 packet Hidden Valley Ranch Dressing Mix Place oil & potatoes in ziplock, shake to mix. Add ranch, shake. Place in pan & bake at 450F for 30-35min. | Ranch Roasted Potatoes | Cooking Times: whole red: 15min whole regular: 30-40min diced: 10-15min microwave: 7-10 min | 39

40: Desserts

41: Molten Chocolate Cake | 1 box chocolate cake mix, hot fudge topping, caramel topping, vanilla ice cream, hard shell 1. Prepare cake batter as directed on box. 2. Pour batter into eight 7-oz ramekins and place on a cookie sheet 3. Bake 30 minutes or until toothpick comes out clean. 4. Let cool & remove from ramekins. 5. Cut out a circle in the center of each cake & pour hot fudge topping into hole 6. Freeze at least 2 hours or until ready to serve 7. Microwave cake for 45 seconds, top with ice cream & drizzle with hardshell & caramel. | 41

42: Chocolate Soufflé | 1/2c semi-sweet chocolate chips, 2Tbsp butter, 1Tbsp baking cocoa, 1 egg (separated), 1/2tsp vanilla, 2Tbsp sugar Spray two 6-oz ramekins with Pam & coat with sugar. Microwave chocolate, butter, & cocoa for 45 sec, stir & microwave additional 10 sec until morsels are just melted. Stir in egg yolk & vanilla. Beat egg white in small bowl until soft peaks form. Gradually beat in sugar until stuff peaks form. Stir 1/4 egg white mixture into chocolate. Fold in remaining egg white mixture gently. Spoon into ramekins, place on baking sheet. Bake 16-20min or until puffed & center still moves slightly. Sprinkle with powdered sugar & serve immediately. | 9c Chex cereal, 1c semi-sweet chocolate chips, 1/2c peanut butter, 1tsp vanilla, 1.5c powdered sugar, 1/4c butter Microwave chocolate, peanut butter, & butter for 1 minute. Stir & microwave 15-30 sec more if needed. Add vanilla, pour over Chex & mix, place powdered sugar in 2 gallon zip lock. Add chocolate Chex to bag, shake to coat. | Puppy Chow | 42

43: Peanut Butter Cup Pie | 8oz cream cheese (softened), 1c milk, 1/2c creamy peanut butter, 3.4oz Jell-o vanilla instant pudding mix, 2.5c thawed cool whip, Oreo pie crust, 3 squares (3 oz.) baker's semi-sweet chocolate Beat cream cheese & peanut butter until blended. Add milk & pudding mix, beat 2 min. Whisk in 1c cool whip & pour into pie crust & refrigerate. Microwave remaining cool whip & chocolate 1.5-2min or until chocolate is completely melted, stirring after each minute. Allow to cool & spread over pudding layer. Microwave 1Tbsp peanut butter & drizzle over pie. Refrigerate 4 hrs or until firm. | Chocolate Cream Pie | 1 Oreo pie crust, 2Tbsp butter, 1-1/3c chopped semi-sweet chocolate, 1tsp vanilla, 2/3c sugar, 3Tbsp cornstarch, 2Tbsp cocoa powder, 1/8tsp salt, 3 egg yolks, 2c heavy cream, 2c milk, 1/4c powdered sugar, 1/2tsp vanilla Place chopped chocolate, butter, & 1 tsp vanilla in mixing bowl. In saucepan, whisk sugar, cornstarch, cocoa, salt, 1/4c heavy cream until smooth. Add another 1/4c cream until smooth. Add egg yolks. Place saucepan over medium heat and mix in 1/2c whipping cream & milk. Whisking constantly, bring to a boil for 1 min. Pour mixture over chopped chocolate. Whisk until melted, cover & chill. For topping, place 1c heavy cream in chilled bowl, beat until mixer leaves tracks in bowl. Add powdered sugar & 1/2tsp vanilla, beat until soft peaks form. Layer chocolate & topping into crust. Chill until ready to serve.

44: Chocolate Chip | Oreos | C | O | O | K | E | S | l | 1c softened butter, 1/2c sugar, 1.5c packed brown sugar, 2 eggs, 2.5tsp vanilla, 2.5c flour, 3/4tsp salt, 1tsp of both baking powder & soda, 12oz semi-sweet chocolate chips In large bowl, mix butter, sugars, eggs, & vanilla. In another bowl, mix flour, salt, baking powder & soda. Combine wet & dry ingredients. Stir in chocolate chips. Place golf ball sized dough 2in apart. Bake 9-10 min or just until edges are light brown | Cookies: 1 package Devils Food Cake Mix, 3/8c butter, 2 eggs, 1/2tsp vanilla Filling: 4oz softened cream cheese, 1Tbsp butter, 2c powdered sugar, 1/2tsp vanilla Mix cookie ingredients together, roll into balls & bake at 350F for 8-10 minutes (Do not overcook). Combine together all filling ingredients. When cookies have cooled, assemble cookies with filling in the middle. Store in refrigerator for a firmer filling if desired. | 44

45: Peanut Butter | Oatmeal Raisin | 1/2c butter, 1/2c peanut butter, 1/2c sugar, 1/2c brown sugar, 1 egg, 1/2tsp vanilla, 1.25c flour, 3/4tsp baking soda, 1/4tsp salt, Reese's mini PB cups Cream butter, PB, sugars, eggs, & vanilla. Mix flour, baking soda, & salt together; add to creamed mixture. Shape into balls & press in PB cups. Bake at 375F for 10-12min | 3/4c softened butter, 3/4c sugar, 3/4c brown sugar, 2 eggs, 1tsp vanilla, 1.25c flour, 1tsp baking soda, 3/4 tsp cinnamon, 1/2tsp salt, 2.75c oats, 1c raisins In large bowl, cream together butter & sugars. Beat in eggs & vanilla. Separately mix flour, baking soda, cinnamon, & salt. Beat into butter mixture. Stir in oats & raisins. Bake at 375F for 8-10 min. | 45

46: 18 oreos (not double stuffed) finely chopped, 1/4c melted butter, three 8oz packages cream cheese, 1c sugar, 5 eggs, 1/4tsp salt, 2tsp vanilla, 1/4c flour, 8oz sour cream, whip cream 1. Mix melted butter with Oreo crumbs; press in the bottom of greased 9-inch springform pan (& 1/2in up sides). 2. With all ingredients at room temperature, beat cream cheese until fluffy. 3. Add sugar, then eggs. Stir in vanilla, salt, & flour, then sour cream. Stir in 5 coarsely chopped Oreos. 4. Pour mixture into pan, top with 7 coarsely chopped Oreos. 5. Bake on top rack at 325F for 75 minutes. 6. Turn off oven, prop door open several inches, and allow cake to sit for one hour. 7. Remove from oven, and refrigerate after cake has cooled. 8. Top with whip cream before serving | Oreo Cheesecake | 46

47: Turtle Cheesecake | 18 Oreos, 1/4c melted butter, two 8oz pkg cream cheese, 1c sugar, 1.5Tbsp flour, 1.5tsp vanilla, 1/4tsp salt, 3 eggs, 2Tbsp whipping cream, 1c chopped pecans, caramel topping. Chocolate Topping: four 1oz squares semi-sweet chocolate, 1tsp butter, 3Tbsp whipping cream. Make cookie crust as directed in Oreo Cheesecake recipe. Beat cream cheese until creamy. Add sugar, flour, vanilla & salt. Add eggs one at a time. Blend in cream. Pour into crust, bake 10 min at 450F. Reduce temp to 200F & bake 35-40min or until set. Remove rim of pan. Prepare chocolate topping by melting all ingredients together. Drizzle caramel & chocolate topping over cake. Refrigerate & sprinkle with pecans & mini chocolate chips (optional) just before serving. | 18 Oreos, 1/4c melted butter, three 8oz pkg cream cheese, 3/4c sugar, 3 eggs, 1/3c sour cream, 3Tbsp flour, 1tsp vanilla, 1/4tsp salt, 1c each of melted peanut butter chips, semi-sweet chips, & white chocolate chips. Make cookie crust as directed in Oreo Cheesecake Recipe. Beat cream cheese & sugar until smooth. Add eggs, sour cream, flour, vanilla, & salt. Divide mixture evenly into 3 bowls. Add melted PB chips to one bowl, chocolate to another, & white chocolate to the last. Layer mixture into crust (PB, chocolate, then white chocolate). Bake at 350F for 55-60min or until center is almost set. Loosen sides of cake & allow to cool. Drizzle with 1 Tbsp chips + 1/2tsp shortening, melted. Refrigerate 3 hours before serving. | Triple Layer Cheesecake

48: Chocolate Malt Cake | Cake: 2.25c flour, 1.25c sugar, 3/4c cocoa powder, 1.5tsp baking soda, 1/2tsp baking powder, 1/2tsp salt, 1c milk, 1c malted milk powder (located near instant breakfast), 1c oil, 3 eggs, 1c sour cream, 1tsp vanilla, whoppers. Malt icing: 3/4c butter, 3/8c cocoa powder, 5/8c heavy whipping cream, 3/8c malted milk powder, 3.75c powdered sugar. Chocolate ganache: 16oz semi-sweet chocolate chips, 2c heavy whipping cream Butter & flour two 9-inch baking pans. In a large mixing bowl, combine flour, sugar, cocoa, baking soda, baking powder, & salt. In small bowl, combine milk & malted milk powder. Add milk mixture, oil, & eggs to flour mixture. Add sour cream & vanilla, beat until just combined. Pour batter into pans & bake 20 minutes at 350F. Let cool in pans for 10 min, remove cakes from pan & allow to cool completely. Cut cakes in half to make 4 layers. Frost cakes with malt icing & assemble. Pour on ganache & refrigerate cake for at least 1 hour. Garnish with Whoppers. Icing: Beat butter & cocoa powder in bowl. In small bowl, combine cream & milk powder; add to butter mixture. Gradually add powdered sugar, beating until smooth. Ganache: Microwave cream 3-4 min (until it just simmers). Pour over chocolate chips, beat to mix.

49: Quick & Easy Ice Cream Cake | Cappuccino Ice Cream Cake | 24 ice cream sandwiches, 1 container cool whip, 1 jar hot fudge topping, 1 jar caramel, 4 candy bars, unsalted peanuts (optional) Place one layer of sandwiches in 9x13 pan. Drizzle half of fudge & caramel over sandwiches. Spread half of whipped cream over the top, sprinkle with 2 crushed candy bars & peanuts. Repeat layering. Chill & serve with extra chocolate, caramel, or nuts. | One 10.75oz frozen pound cake (thawed), 3/4c heavy whipping cream, 1.75c milk chocolate chips, 4c softened coffee ice cream, 1c cool whip, 1.75c coarsely crushed Whoppers (or other candy) Slice pound cake into 1/8-1/4 inch slices. Press half of the slices on bottom of 9-inch spring form pan. Bring cream just to a boil, remove from heat & add chocolate, whisk until smooth. Pour 1/2 chocolate mixture over pound cake, spread to within 1/4inch of the edge. Cover & freeze 1.5 hrs. Combine ice cream & whipped topping. Fold in malt balls. Spread over cake. Freeze 2 hrs. Top with remaining pound cake & chocolate. Cover & freeze 6+ hours. | 49

50: Truffles | 12oz semi-sweet or white chocolate baking bars (chopped), 4Tbsp butter, 1/2c heavy whipping cream, 2Tbsp shortening, 2c semi-sweet, milk chocolate, or white chocolate chips. Cover cookie sheet with aluminum foil. Melt baking chocolate in saucepan over low heat, stirring constantly. Remove from heat, stir in butter until melted. Stir in whipping cream. Refrigerate 10-15 minutes, stirring frequently until just thick enough to hold shape. Drop mixture by teaspoonfuls onto cookie sheet. Shape into balls. Freeze 30 minutes. Heat shortening & chocolate chips over low heat. Remove when melted. Dip truffles into chocolate, place on cookie sheet & immediately sprinkle with powdered sugar, cocoa, or chopped nuts. Refrigerate truffles 10 minutes or until coating is set. Drizzle some truffles with mixture of 1/4c powdered sugar & 1/2tsp milk. Serve at room temperature, store in airtight container in refrigerator. Makes 30 truffles | Chocolate Trifle | 2 baked 8" round cakes, 16oz cool whip, 1 large hershey bar, 2pkg instant chocolate pudding (prepared) Layer bottom of trifle dish with one 8" round cake broken into pieces. Top with 1/2 pudding, 1/2 candy, & 1/2 cool whip. Repeat layers. Refrigerate until ready to serve. | 50

51: Peanut Butter Truffle Brownies | 1 box Betty Crocker fudge brownie mix, 1/2c softened butter, 1/2c creamy peanut butter, 2c powdered sugar, 2tsp milk, 1c semi-sweet chocolate chips, 1/4c butter Grease bottom only of 13x9 pan. Make brownies as directed on box, cool completely. In medium bowl, beat 1/2c butter, peanut butter, powdered sugar, & milk until smooth. Spread mixture evenly over brownie. Microwave chocolate chips & 1/4c butter on high 30-60 seconds, stir until smooth. Cool 10 minutes & spread over filling. Refrigerate 30 minutes or until set. Store covered in refrigerator. | 51

52: S'mores Bars | 1 pouch Betty Crocker sugar cookie mix, 1c graham cracker crumbs, 1c melted butter, 2c milk chocolate chips, 3c mini marshmallows, 1 Hershey's bar 1. In large bowl, stir together cookie mix & graham cracker crumbs. Stir in melted butter thoroughly. 2. Press into ungreased 13x9 inch pan. 3. Bake at 375F for 19 minutes or until set. Immediately sprinkle chocolate chips over crust and place back into oven for 1 minute to allow chocolate to melt. Remove from oven & spread chocolate evenly over crust. 4. Set oven to broil. Sprinkle marshmallows over melted chocolate and place on top rack of oven for 20 seconds, rotate 180 degrees, and broil for another 20 seconds or until marshmallows are toasted. 5. Top with pieces of chocolate bar & graham cracker. Cool 10 minutes. Cut into bars and serve warm. Makes 24 bars. | White Chocolate Creme Brulee | 4 egg yolks (room temp), 1/3c sugar, 2c heavy cream, 4oz white baking chocolate (chopped), 1/2tsp vanilla Whisk egg yolks with sugar until smooth. Bring cream to simmer in medium saucepan. Add white chocolate, turn off heat, and whisk until chocolate has melted. Add 2 Tbsp white chocolate mixture to yolk mixture, whisking constantly. Add in remaining mixture 1 Tbsp at a time. Add vanilla. Pour into four 7-oz ramekins. Place ramekins into 13x9 pan. Add 1-1.5inches of HOT water to pan. Bake at 300F for 45 minutes or until set. Allow to cool, then refrigerate. Before serving, sprinkle 1 tsp sugar on top of custard & blowtorch evenly to caramelize. | 52

53: 2 bags Pepperidge Farm Chessmen cookies, 6-8 sliced bananas, 2c milk, 1 (5oz) box instant french vanilla pudding, 1 (8oz) package cream cheese (softened), 1 (14oz) can sweetened condensed milk, 1 (12oz) container frozen whipped topping (thawed) Line bottom of 13x9 pan with 1 bag of cookies. Layer bananas on top. In bowl, combine milk & pudding mix. In another bowl, combine cream cheese & condensed milk. Fold the whipped topping into the cream cheese mixture. Add the cream cheese mixture to the pudding mixture & stir until well blended. Pour the mixture into pan and cover with remaining cookies. Refrigerate until ready to serve. | Banana Pudding | 53

54: Oreo Pie | 1/2c hot fudge, 1 Oreo pie crust, 1 tub (8oz) thawed cool whip, 2pkg jell-o Oreo flavor instant pudding, 1.25c milk, 6 Oreos (optional) Spread hot fudge onto bottom of crust. Cover with 1/2 of the cool whip. Freeze 10 min. Combine pudding mix & milk with whisk for 2 min. Stir in remaining cool whip & spoon into crust. Decorate with Oreos. Freeze 4 hrs. Remove pie from freezer 15 min before serving. | Crust: 1.5c flour, 1.5tsp sugar, 1tsp salt, 1/2c olive oil, 2Tbsp milk Mix well & pat into bottom & sides of a pie pan Filling: 5-6 apples (peeled & sliced), 1Tbsp lemon juice, 1/2c granulated sugar, 1/4c brown sugar, 3Tbsp flour, 1/2tsp cinnamon, 1/4tsp nutmeg Combine but apples in a bowl, then add apples. Place into pie crust Topping: 3/4c flour, 1/3c butter, 1/4c sugar, 1/4c brown sugar Blend until crumbly and sprinkle over pie Bake at 375F for 50 minutes. Serve with vanilla ice cream. | Apple Pie | 54

55: Peach Cobbler | 1/2c butter, 1 (29oz) can peach halves (drained), 1/4c sugar, 3/4c flour, 3/4c sugar, 2tsp baking powder, 1/4tsp salt, 3/4c milk Melt butter in 2qt casserole dish in 350F oven. Sprinkle 1/4c sugar over peaches & let sit. Blend flour, sugar, baking powder, & salt. Whisk in milk. Add batter to dish. Pour peaches over batter carefully, do not stir. Bake at 350F for 35-40min. | Strawberries & Cream Squares | Crust: 1 pouch Betty Crocker sugar cookie mix, 1/2c butter (softened), 1 egg. Combine & press into greased 13x9 pan. Bake 15-20min at 350F. Cool completely. Filling: 1c (6oz) white vanilla baking chips, 1pkg (8oz) softened cream cheese. Microwave chips 45-60sec until melted. Combine both ingredients. Spread over crust & refrigerate. Topping: 4c sliced strawberries, 1/2c sugar, 2Tbsp cornstarch, 1/3c water, 10 drops red food color. Crush 1c strawberries & mix with sugar, cornstarch, and water. Cover over medium heat, stirring constantly, until mixture boils & thickens. Add food coloring. Cool 10 minutes. Stir in remaining strawberries. Spoon over filling. Refrigerate 1 hr, serve within 4 hrs. | 55

56: Index | Alfredo Sauce . . . . . . . . . . . . . . . . Apple Pie . . . . . . . . . . . . . . . . . . . . Au Gratin Potatoes . . . . . . . . . . . . Bacon Potato Frittata. . . . . . . . . . . Baked Potato Soup . . . . . . . . . . . . Baked Potato Wedges . . . . . . . . . Banana Bread . . . . . . . . . . . . . . . . Banana Pudding . . . . . . . . . . . . . . Bean & Bacon Dip . . . . . . . . . . . . . Biscuits & Gravy . . . . . . . . . . . . . . . Breaded Garlic Chicken . . . . . . . Breakfast Casserole . . . . . . . . . . . Broccoli & Cheese Soup . . . . . . . . Butter Chicken . . . . . . . . . . . . . . . . Cappuccino Ice Cream Cake . . . Chicken & Zucchini with Garlic Cream Sauce . . . . . . . Chicken Enchiladas . . . . . . . . . . . Chicken Fried Steaks . . . . . . . . . . Chicken Salad . . . . . . . . . . . . . . . Chicken Spaghetti . . . . . . . . . . . . Chicken Tetrazzini . . . . . . . . . . . . . Chicken Tortilla Soup . . . . . . . . . . Chocolate Chip Cookies . . . . . . . Chocolate Cream Pie . . . . . . . . . . Chocolate Malt Cake . . . . . . . . . . Chocolate Soufflé . . . . . . . . . . . . . Chocolate Trifle . . . . . . . . . . . . . . . Cilantro Lime Halibut . . . . . . . . . . . Cilantro Sauce . . . . . . . . . . . . . . . . Cinnamon Coffee Cake . . . . . . . . Cinnamon Rolls . . . . . . . . . . . . . . . Corn Salsa . . . . . . . . . . . . . . . . . . . Cornbread Pudding . . . . . . . . . . . Cowboy Salsa . . . . . . . . . . . . . . . . Fried Potatoes . . . . . . . . . . . . . . . . | A | 22 54 35 08 16 33 10 53 12 06 30 07 18 26 49 28 25 28 20 25 29 17 44 43 48 42 50 30 23 05 02 13 36 14 33 | B | C F

57: French Toast . . . . . . . . . . . . . . . . . Fruit Dip . . . . . . . . . . . . . . . . . . . . . Garlic Mashed Potatoes . . . . . . . Green Bean Casserole . . . . . . . . Guacamole . . . . . . . . . . . . . . . . . Java Mocha Shake .. . . . . . . . . . Lasagna . . . . . . . . . . . . . . . . . . . . Macaroni & Cheese . . . . . . . . . . Marinade (Brisket) . . . . . . . . . . . Marinade (Chicken) . . . . . . . . . . Mashed Potatoes . . . . . . . . . . . . Mocha Latte . . . . . . . . . . . . . . . . Molten Chocolate Cake . . . . . . Mozzarella Sticks . . . . . . . . . . . . Oatmeal Raisin Cookies . . . . . . . . Oreo Cheesecake . . . . . . . . . . . Oreo Pie . . . . . . . . . . . . . . . . . . . . Oreos . . . . . . . . . . . . . . . . . . . . . . Pancakes . . . . . . . . . . . . . . . . . . . Parmesan Tilapia . . . . . . . . . . . . . Peanut Butter Cup Pie . . . . . . . . . Peanut Butter Cookies . . . . . . . . Peanut Butter Truffle Brownies . . . . . . . . . . Peach Cobbler . . . . . . . . . . . . . . Pepperoni Bread . . . . . . . . . . . . . Pepperoni Casserole . . . . . . . . . Potato Casserole . . . . . . . . . . . . Potato Salad . . . . . . . . . . . . . . . . Puppy Chow . . . . . . . . . . . . . . . . Quick & Easy Ice Cream Cake. . Ranch Roasted Potatoes . . . . . . Red Wine Vinaigrette Dressing . . Roasted New Potatoes . . . . . . . . | G | 04 03 39 34 13 09 24 35 23 22 38 09 41 14 45 46 54 44 04 31 43 45 51 55 27 26 32 21 42 49 39 19 38 | J | L | M | O | P | Q | R | 06 37 15 52 12 55 19 11 36 16 47 50 47 52 03 | Sausage, Egg, & Cheese Biscuit . . . . . . . Sita's Sweet Rice . . . . . . . . . Sliders . . . . . . . . . . . . . . . . . . S'mores Bars . . . . . . . . . . . . . Spinach Artichoke Dip . . . . Strawberries & Cream Squares . . . . . Strawberry Salad . . . . . . . . . Stuffed French Toast . . . . . . Sweet Potato Casserole . . . Taco Soup . . . . . . . . . . . . . . Triple Layer Cheesecake . . Truffles . . . . . . . . . . . . . . . . . . Turtle Cheesecake . . . . . . . White Chocolate Creme Brulee . . . . . . . . . Yogurt Brulee . . . . . . . . . . . . | S | T | W | Y

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  • By: Christina P.
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  • Title: Family Recipes
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  • Started: over 5 years ago
  • Updated: about 5 years ago

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