S: Nick & Natalie's Recipes
BC: Created especially for Natalie & Nick by your friends, family and bridesmaids
1: Recipe for Love By: Harry Connick, Jr. A little bit of me and whole lot of you Add a dash of starlight and a dozen roses, too Then let it rise for a hundred years or two And that's the recipe for making love It doesn't need sugar 'cause it's already sweet It doesn't need an oven 'cause it's got a lot of heat Just add a dash of kisses to make it all complete And that's the recipe for making love And if you've made it right you'll know it It's not like anything you've made before And if you've made it wrong you'll know it 'Cause it won't keep you coming back for more I didn't get it from my grandma's book upon the shelf I didn't get it from a magical and culinary elf No, a little birdie told me you can't make it by yourself And that's the recipe for making love.
2: Pineapple Sage Teriyaki Sauce | 1 minced shallot 1/3 cup teriyaki sauce 1/3 cup water 1/3 pineapple juice (from crushed pineapples) 1/4-1/3 white wine 1-2 Tblsp corn starch about 1/2 can crushed pineapple | Mix liquid ingredients and corn starch In saute pan, add 2-3 Tblsp olive oil; add shallots Then add liquid and simmer Salmon: In oven ready pan, spray oil on bottom, place skin side down, sprinkle garlic powder on salmon and pour 1/2 bottle of beer over salmon. Cover with foil and bake at 350 for about 25 minutes. Check for doneness. If almost done, turn oven off and keep foil on. Serve Sauce on Salmon. Enjoy!
3: Pasta Fagioli Soup 3 Tblsp olive oil 1 lg. onion, chopped 2 carrots- sliced into half moons 2 celery stalks, sliced 2 garlic cloves, minced 2 sm zucchini, sliced into half moons 1/2 lb spinich or chard, chopped 3 cups chopped plum tomatoes w/ liquid (28 oz can) 15 oz can cenellini beans (white kidney) w/ liquid 1/4 cup chopped parsley 2 Tblsp chopped basil leaves (1 tsp dried) oregano (optional) fresh ground black pepper Heat olive oil in a large pot. Saute onion, carrots and celery until onions are transparent. Add garlic, zucchini, and any dried herbs. Saute. Add spinach or chard and cook just till wilted. Mix in tomatoes and white beans. Add water to reach consistency you like. Flavor with parsley, fresh herbs and black pepper. Simmer 12-20 minutes. Cook pasta--ziti, spirals or shells. Add to soup when done. Can top with grated Parmesan and drizzled w/ olive oil.
4: Dworecki's Poor Man's Pound Cake 3 c. flour 2 tsp vanilla 3 c. sugar 1 c. milk 3 tsp. baking powder 6 eggs 3/4 lb butter or margarine Combine all ingredients in large bowl and beat for 6 minutes using the highest speed on your mixer. Pour into well-greased 10 inch Bundt pan. Bake at 350 degrees for 1 1/2 hours. Sandy's Dump Cake 1 box yellow cake mix 1 can crushed pineapple in juice (not heavy syrup) 1 can cherry, blueberry, apple (your choice) 1 to 2 sticks of butter Dump Pineapple (with juice) in bottom of pan. Dump can of which ever fruit you want on top of pineapple. Sprinkle dry cake mix on top of that and pat down to make even. Lay pats of butter across dry cake mix. Bake 350 degrees. About an hour or until Golden Brown. | Sandy Dworecki
5: Liss's Easy Chocolate Chip Pound Cake Prep time: 10 minutes Cook Time: 1 hour Serves: 28 2 packages of yellow cake mix 2 packages instant chocolate pudding 1 cup white sugar 1-1/2 cups water 1-1/2 cups vegetable oil 8 eggs, beaten 2 cups sour cream 1-2 cup chocolate chips 1. Preheat oven to 325 degrees F. Grease and flour a 10 inch Bundt pan. 2. In a medium bowl, stir together the cake mix, instant pudding and sugar. Add the water, oil, eggs, and sour cream, mix until well blended. Finally fold in chocolate chips. Pour into the prepared Bundt pan. 3. Bake for 50-60 minutes in the preheated oven. Cake is done when a toothpick inserted comes out clean. Cool in pan for 10 minutes before inverting onto a wire rack to cool completely. | Melissa Dworecki
6: Mom-Mom and Pop-Pop Kelly's Pizzelle's 6 eggs 1 Tblsp anise oil 1 1/2 cups sugar 1 Tblsp vanilla 1 1/4 cups butter (melted) 4 cups flour (approx) 1 Tblsp anise seed 1. Beat eggs and sugar until lights and fluffy 2. Add melted butter then seeds vanilla, anise. 3. Next add flour to make very light dough. light enough to drop on Pizzelle maker with spoon. **If you like them a little thicker add a little more flour Cookie Day Biscotti's 6 eggs 3 cups flour 1 tsp. anise oil 2-3 Tblsp anise seed 1 c. sugar 1. Preheat oven to 350 degrees 2. Mix all ingredients together. 3. Combine mixed ingredients and make them into small loaves 4. Place on cookie sheet and bake for 25 mins. 5. Cut loaf into 1 inch slices, and place on their side. 6. Then bake again on cookie sheet for 15 mins. | Mom-Mom & Pop-Pop Kelly
7: Old Settlers Baked Beans 1 pound of ground beef 1 pound bacon, diced 1 medium onion chopped 2/3 cup sugar 2/3 cup packed brown sugar 1/2 cup ketchup 1/2 cup barbeque sauce 2 Tablespoons mustard 1 teaspoon pepper 1 Tablespoon chili powder 2 cans pork and beans, undrained 2 cans kidney beans, rinsed and drained 2 cans great northern beans, rinsed and drained Cook beef, bacon and onions, drain any fat Combine all ingredients (except beans) Stir in beans Cover in casserole dish Heat in oven to 350, Bake 1 hour | Debra Wein
8: One Pot Chicken 1 lb boneless skinned chicken breasts - 1 in. cubes 1/2 cup chopped green peppers 1/2 cup chopped onions 2-3 tbsp vegetable oil Sprinkle of garlic powder 1 1/2 cups water 6 ounces regular rice (do not use instant) Optional: vegetables, cream soups, tomato sauce, cheese added during the last 5-10 minutes of cooking 1. Saute chicken, onion, peppers and garlic powder in oil until outside of chicken is no longer pink. 2. Stir in water. Bring to boil. Stir in Rice. Lower heat. Cover. Simmer 20 minutes. Servings - 4 Enjoy! | Aunt Louise, Uncle Mike & Cousin Sara
9: Peanut Butter "Sandwiches" 1 1/2 cups all-purpose flour 3/4 tsp baking soda 1/4 tsp salt 1/2 cup (1 stick) unsalted butter, softened 1/2 cup creamy peanut butter, room temp. 1 cup sugar 1 large egg Peanut Butter Filling: 3/4 cup peanut butter 1/4 cup confectioners' sugar 1 cup semisweet chocolate chips 4 tsps vegetable oil 1. Heat oven to 350 deg. In medium bowl, whisk flour, baking soda and salt. In large bowl, beat butter, peanut butter, sugar and egg until smooth. On low, beat in flour mixture. 2. For each cookie, roll 1 rounded tsp dough into 1-inch ball; place 2 inches apart on ungreased baking sheets. 3. Bake in 350 deg oven 10 minutes until puffed. Let stand 2 minutes on sheet. Remove cookies to rack; let cool. 4. FILLING: In bowl, mix peanut butter and sugar. Spread flat side of half the cookies with 1 rounded tsp filling; top with remaining cookies. Refrigerate until firm, 30 minutes. 5. In small bowl, microwave chips and oil at 100% power 1 minute; stir until melted. Dip cookies halfway into chocolate; let excess drain off. Place on waxed-paper-lined sheets. Drizzle with remaining chocolate. Refrigerate to set. | Grandmom Lezoche
10: Seth, Jess & Brady Mahan | Cranberry Pecan Chicken Salad Ingredients: 1 rotisserie chicken, shredded or 4 cups of cubed cooked chicken 1 cup toasted pecans, coarsely chopped 1 rib celery, finely diced 2-4 tbsp. finely minced shallot 1 cup dried cranberries 1/3 cup light mayonnaise 1/3 cup plain low-fat yogurt 3 tbsp. red wine vinegar 2 tbsp. minced flat-leaf parsley 1/2 tsp. salt 1/2 tsp. pepper 4 whole-wheat pitas or 8 slices of bread, toasted Combine all ingredients in a large mixing bowl. Mix well until thoroughly combined. Adjust shallot and seasonings to taste. Transfer to an air-tight container and refrigerate for 30 minutes or more to allow flavors to meld. Serve on toasted pitas or bread.
11: Poppy Seed Chicken Casserole 3 Lbs. Chicken 16 Oz. Sour Cream 2 Cans Cream of Chicken Soup 60 Ritz Crackers 1 Stick of Butter (melted) 1 tbsp. poppyseeds 1 Package of Egg Noodles Boil chicken, set aside to cool, I like to season with pepper and garlic. (once cool cut into small pieces and lay in casserole dish) Combine soup and sour cream, then pour mixture over chicken. Put ritz crackers in a ziploc freezer bag, and break into bits, pour belted butter and poppy seeds into bag and shake up the bag. Once evenly distributed, pour crackers over casserole evenly. Bake 350 for 30-40 minutes & serve over egg noodles (or brown rice). ***Feel free to use low fat or fat free sour cream and soup for a lighter dish*** | Andrea Chai tkin
12: Ravioli Black Bean Soup 2 cans low sodium chicken broth 1 can black beans , rinsed and drained 1 cup salsa (you may make it as mild or hot as you like) 1 9 oz package fresh ravioli mix broth, black beans, salsa – bring to boil add ravioli and cook (simmer) 10 minutes Aunt Kel’s Mac & Cheese 1 lb elbow macaroni 6 Tbs butter 6 Tbs flour 1 t salt 12 oz can evaporated milk 12 oz milk 8 oz cheddar cheese (Aunt Kel recommends Cabot’s Seriously Sharp) Cook elbows according to package. Make a white sauce/paste with butter, flour and salt. Add milk (regular & evap.) and stir until thick. Add cheese. Mix until cheese is melted. Pour cheese mixture over the drained elbow macaroni and bake for 30 minutes in 350 degree oven. | Unc l e J im | Aunt Kel
13: Jill's Boursin Cheese 2 packages cream cheese ( 8 0z each ) 1 stick of butter ( not Land O Lakes, too hard ) 2 cloves minced garlic 1/2 tsp salt 1 tsp oregano 1/4 tsp each of white pepper, thyme, dill, basil, marjoram. Use dried store bought herbs only. Makes about 2 balls of delicious boursin | J i l l L e o n e
14: Asian Pasta Salad 1 lb thin pasta 2 cups of Asian frozen vegetables 1 cup olive oil 1/2 cup soy sauce 1/2 cup brown sugar 2 Tbsp minced ginger 2 cloves chopped garlic Dash of hot sauce Cook pasta and thaw out the vegetables. Mix all ingredients in large bowl. Serve chilled. Spinach Quiche Pastry for 1-crust 9 inch pie 2 cups shredded sharp cheddar cheese 2 Tbsp flour 1 pkg frozen chopped spinach, cooked and drained 1 cup milk 2 eggs lighten beaten dash of salt and pepper for taste Preheat oven to 350F. Mix all ingredients in bowl and pour into pie crust. Bake 1 hour or until set. | L auren Stender
15: "When baking, follow directions. When cooking, go by your own taste." ~Laiko Bahrs | Baked TravaZiti Boil Ziti. Mix with favorite red sauce. Brown 1 lb. ground beef: add garlic salt, salt & pepper, & crushed red pepper In a 9x13 Pan Layer: 1st: 1/2 Ziti & Sauce 2nd: Provolone deli cheese 3rd: Sour Cream (spread thick) 4th: Meat 5th: Rest of Ziti & Sauce 6th: 1 bag shredded cheese Cover with foil. Bake @ 350 for 55 minutes | Angela Travaglini
16: Caprese Tomato Bites 1 pint cherry tomatoes, halved 3 tablespoons heavy whipping cream 1/2 pound fresh mozzarella cheese, sliced 6 fresh basil leaves 1 garlic clove, minced 1 tablespoon balsalmic vinegar Directions: Scoop out and discard pulp of cherry tomatoes. Invert tomatoes onto paper towels to drain In a food processor, combine the cream, mozzarella cheese, basil and garlic; cover and process until blended Cut a small hole in the corner of a pastry or heavy-duty resealable plastic bag. Fill with cheese mixture Turn tomato halves over; drizzle with vinegar. Pipe cheese mixture into tomatoes. Refrigerate until serving. Yield: about 3-1/2 dozen | A s h l e e | D a r d i n e
17: Homemade All Natural Nutrigrain Bars 1 Cup softened butter 1/2 cup wheat flour 1/2 cup all purpose flour 1 cup brown sugar 1 cup oats 1 tsp vanilla extract 8-10 oz blueberry preserves (or any other fruit preserves) Water Optional: A bit of Flax seed meal or wheat germ 1.Mix butter, flour, oats, and vanilla in a large bowl 2.Press half of the mixture into a greased 9x13 baking pan Hint: If mixture seems too dry, add a bit more butter or oil. You can also use some cooking spray once pressed into pan 3.Mix preserves with about 2-3 tablespoons of water to thin it out. Add or decrease water to your liking 4.Spread preserves over the oat mixture 5.Sprinkle with remaining oat mixture 6.Bake at 350 for 20-25 minutes 7.Cool and cut into bars Note: These freeze well. Mangia! | Vinnie, LeeAnne & Vincent Vito
18: Orzo Salad with Corn, Tomatoes and Basil | Dressing 2 tablespoons fresh lemon juice 1 tablespoon olive oil 1 teaspoon red wine vinegar 1/2 teaspoon salt 1/4 teaspoon black pepper 3 garlic cloves, crushed Salad 1 cup uncooked orzo (rice-shaped pasta) 2 cups fresh yellow corn kernels (about 4 ears) 2 cups chopped tomato 1/2 cup vertically sliced red onion 1/4 cup finely chopped fresh basil DIRECTIONS To prepare dressing, combine first 6 ingredients in a jar; cover tightly and shake vigorously. To prepare salad, cook pasta according to package directions, omitting salt and fat. Drain and place in a large bowl. Spoon half of dressing over pasta; toss to coat. Cool to room temperature. Add the remaining dressing, corn, tomato, onion and basil to pasta; toss to coat. Let stand 30 minutes. | Mari lyn & Len Brown
19: Chicken Pot Pie 2 cans (10 oz. each) cream of potato soup 1/2 c. milk 1 (16oz.) can of veg-all, drained 1/2 tsp. thyme 2 c .cooked, diced chicken 1/2 tsp. black pepper 2 (9 in.) pie crusts 1 egg slightly beaten (optional) Combine potato soup, veg-all, chicken, milk, thyme, and black pepper. Spoon into prepared pie crust. Cover with top crust, crimp edges to seal. Slit top crust and brush with egg, if desired. Bake at 375 degrees for 40 minutes. Cool 10 minutes. Pretzel Dessert 2 c. crushed pretzels 1 lg pkg. strawberry Jello 3/4 c. melted butter 2 c. boiling water 1 c. sugar – (plus 3 T. set aside) 2 (10-oz.) pkgs. Frozen strawberries (thawed) 1 (8-oz.) pkg. cream cheese (softened) 1 lg. can of crushed pineapple (drained) 1 sm. Container Cool Whip Mix together crushed pretzels, melted butter and 3T. sugar, press into a 9x13 inch pan, bake 7 minutes at 400 degrees. Chill in refrigerator. Meanwhile, mix cream cheese, 1 c. sugar, and Cool Whip. Make sure pretzel shell is cold, then spread cream cheese mixture over crust and chill again. Dissolve Jello mix in boiling water, add thawed strawberries, and crushed pineapple, pour over chilled cheese mixture and refrigerate until ready to serve. | C h e r y l K e l l y
20: Smokin’ Pork Ribss 1 rack of pork ribs 1/2 cup Pork dry rub 1/2 cup of brown sugar 1 small onion 1/2 bell pepper chopped 1 tsp. salt 1 tsp. pepper 3 garlic cloves chopped 1 hot pepper chopped (optional) 1/2 can of coke 1 bottle of barbecue sauce (any flavor) 1. Cut ribs into individual pieces 2. Make rub – combine in large bowl: pork dry rub, brown sugar, salt, pepper 3. Rub ribs and layer into crockpot 4. Cover with peppers, onions, garlic 5. Pour coke into crockpot Set on low and cook for about 7 hours. Take out ribs, drain out juice Cover ribs with barbecue sauce and place back in crock pot for one hour. Serve & Enjoy! | Larry & Nancy Brice
21: Broccoli Casserole - Side Dish 2 10 oz. packages of frozen chopped broccoli 1 medium onion - chopped 1 stick of butter (8 TBS stick) 1-8 oz. jar of Cheez Wiz 1 can of Cream of Mushroom soup 1/2 cup of uncooked Minute Rice Seasoned bread crumbs, (and optional - grated cheese) Cook and drain broccoli - don't overcook - set aside. Cook rice according to package directions and set aside. Cook onion in butter until soft. (I cook this right in the square casserole dish that I'm going to bake it in) Add mushroom soup, and heat through. Add Cheez Wiz and heat through. Add broccoli, rice, and salt and pepper to taste. Stir until everything looks mixed well. Top with some bread crumbs and a little grated cheese. (I actually never used the cheese - so you can leave them off, or, use any kind of grated cheese you think would be best) Bake at about 325, for 30 minutes. Serves at least 8. A nice alternative to Green Bean Casserole! | Tracy Whalen
22: Artichoke Dip Audra Smith 2 small Jars Artichoke Hearts minced garlic to taste 1/2 cup grated cheese 1 cup shredded cheese(jack or cheddar) 3/4 cup mayo Drain Artichokes and crumble. Blend all remaining ingredients. Bake at 350 for 30 minutes uncovered. Serve with pita wedges. | Asparagus wraps Boil whole Asparagus for 2 to 4 minutes (try to buy thick pieces of Asparagus if possible). Drain and place in ice water for about 5 minutes (can cut Asparagus in half if you want). Drain and pat Asparagus with paper towel. Wrap thinly sliced piece of american cheese or any cheese of your choice. Wrap again in a thinly sliced piece of prosciutto. | Stacey Linderman
23: Ice Box Cake 1 box (5.9 oz) Chocolate Pudding 1 box (5.9 oz) Vanilla Pudding 2 boxes Honey Graham Crackers Milk Prepare pudding using pie directions on the box Layer Graham Crackers in a 9x13 pan Pour pudding on top (any flavor) Add layer of Graham Crackers on top of pudding Pour pudding on top of that Continue these steps until top layer is pudding Crush a few graham crackers and sprinkle on top with love and happiness Refrigerate & Serve. Buon divertimento (Enjoy!) | Aunt Alice & Uncle Rich
24: Everybody's Favorite Chicken (Really) | Preheat oven to 350 4-6 boneless chicken breasts (small ones are best- cut in half) 1 to 1 1/2 cups bread crumbs 1/4 cup parmesan cheese 1/4 to 1/2 tsp dried thyme salt and pepper 3/4 cup melted butter Sauce 1 to 1 1/4 cups white wine (sweet or dry) 3/4 cups melted butter 1/2 cup green onions (or more to taste) white & some green parts Mix bread crumbs, cheese, thyme. Season chicken with salt and pepper. Dip into melted butter and coat with bread crumb mixture. Place in 13x9 pan and bake for 40-45 minutes. Right before chicken is done, melt the butter, add wine, heat 2 minutes. Add onions. Pour evenly over chicken breasts, warm, Enjoy! | Lee Welsford
25: Zucchini Pineapple Bread 2 cups sugar 3 cups flour 1tsp salt 1 tsp baking powder 1 tsp baking soda 3 eggs 1 cup oil 2 tsp vanilla 2 cups grated zucchini 1 cup chopped nuts 1 (20oz) can crushed pineapple, well drained 1 cup raisins, if you like them Mix all ingredients together by hand, until well blended. Pour into greased and floured loaf pans. ( I use 3-8 inch pans) Bake at 325 degrees for 1 hour | Helen Mainieri
26: RED SANGRIA 1 bottle red wine 1/3 cup sugar 1 cup OJ 1 orange, sliced 1/3 cup brandy/bourbon 1 apple, sliced 1/3 cup sugar Club Soda Stir all ingredients well and until sugar is dissolved. Chill, or simply put over ice. Fill glass about 1/3 full with ice and club soda, fill to top with Sangria mixture. YUM. FRENCH TOAST CASSEROLE – Prep time 20 minutes; Refrigerate Overnight 10 cups Sturdy White Bread—cubed 1 8oz. Block Cream Cheese—room temp 8 large eggs 1 cups of 2% Milk 2/3 cup Half & Half cup Maple Syrup tsp Vanilla 1.Coat a 9 X 13 baking dish with cooking spray. Add bread cubes. 2.Beat cream cheese with mixer. Add eggs one at a time. Add milk, half & half, syrup, vanilla. Mix until smooth. Pour over cubed bread. Cover and refrigerate overnight. 3.Preheat oven to 375. Remove from fridge early so casserole can reach room temp before baking. Bake at 375 for 50 minutes. 4.Can sprinkle powdered sugar over the top when finished. 5.Serve with warm maple syrup on the side. SO YUMMY!
27: CHICKEN ROLL-UPS 1 Perdue THIN Chicken Cutlets 1 Box StoveTop Stuffing (any flavor) Marinade for Chicken: 1 Packet Good Seasons Italian Dressing (made with balsamic vinegar) Soy Sauce and Teriyaki Sauce 1.Mix marinade ingredients (about 1 part each; or 2 parts Good Seasons, 1 part Soy, 1 part Teriyaki, truly whatever your preference). Soak meat in marinade anywhere from 10 minutes to hours and hours! 2.Make StoveTop as directed on box, by microwave method works just fine. 3.Preheat oven to 375. In your pan, take a cutlet, lay it out and spoon on some stuffing, roll and set in pan with the overlap side down. Continue until all chicken are rolled with stuffing. Bake at 375 for about 30 minutes, or until chicken is cooked through. Cook time may vary depending on your oven. 4.You could certainly roast some veggies in with the chicken as well, and compromise on the oven temperature to cook all thoroughly. | Ashleigh Haas
28: Homemade Pizzas Crust: 4 c. flour 1 tsp. (1 packet) Active Dry Yeast 1 tsp salt 1/3 c. olive oil 1 c. warm water Dissolve 1 tsp yeast in 1 c warm water. While yeast is dissolving, put flour and salt in Kitchen Aid Mixer with dough hook attachment. Stir on low for 1min. Drizzle in olive oil while mixer is on low speed. Add water and yeast to mixer. Mix on speed 4 for about 5 minutes. It is done when a ball of dough is formed and hanging from dough hook. Spray a bowl with non-stick cooking spray and put dough in bowl. Cover with lid or plastic wrap that has also been sprayed with non-stick spray. Refrigerate a few hours before making, or up to 3 days. When you are ready to make pizza, take the dough and divide in two. (I usually freeze one ball in a Ziploc bag sprayed with olive oil to use at a later date). Preheat oven to 450 degrees. (Preheat pizza stone with the oven if you are using a stone) Sprinkle some cornstarch or flour on your surface. Form the dough into the size/shape pizza you want. Bake the dough on the stone or non-stick cookie sheet for about 10 minutes, until golden brown. (if air bubbles appear, just poke with a fork). Remove cooked dough from oven. Top with favorite toppings, and broil on high for 2-3 minutes until desired doneness. Enjoy!
29: Some suggested toppings Veggie Pizza: Tomato Sauce, Fresh Basil, Mozzarella Cheese, Veggies (spinach, onions, peppers, broccoli) Sauté veggies in pan with olive oil. When the crust is ready, spread sauce, cheese, and top with warmed veggies. Broil on high 2-3 minutes. BBQ Chicken Pizza: Tomato Sauce, BBQ Sauce, Shredded cooked chicken, Cheddar Cheese, Black beans (drained), Corn (Drained), Tomatoes, Red Onion Mix shredded chicken with BBQ sauce, let sit 10 minutes. Mix tomato sauce with some BBQ sauce (about 3:1 ratio). Spread on cooked dough. Top with diced red onions, beans, corn, chopped tomatoes, chicken and cheddar cheese. Broil on high 2-3 minutes. Brie and Fig Pizza: Fig Jam, Brie, Arugula, Asparagus (cooked, cut into pieces) Spread fig jam on the cooked dough. Top with arugula and asparagus pieces. Place pieces of brie all over the top of the pizza. Broil on high 2-3 minutes. | Hollie Wilee
30: Food Network- Robin Miller's Stovetop Jambalaya 1 c. quick-cook brown or white rice 2 tsp olive oil 1/2 c. chopped onion 1 large green pepper, chopped 2 cloves garlic, minced 1/4 c. drained, diced pickled jalapenos 1/2 lb. boneless, skinless chicken breasts, cut into 1" chunks 1 tsp cajun or creole seasoning 1 tsp. dried oregano 1/2 lb. andouille, chorizo or kielbasa sausage, cut into 1" rounds 1/2 lb. medium shrimp, peeled and deveined 1 can (28 oz) diced tomatoes 2 bay leaves 1/4 cup chopped fresh parsley Salt & Pepper Cook rice according to package directions. Heat oil in large saucepan or Dutch oven over medium heat. Add onion, green pepper, garlic and jalapenos: cook, stirring until softened, about 3 minutes. Add chicken: cook until browned on all sides, about 5 minutes. Add Cajun seasoning and oregano; stir to coat chicken and vegetables. Add sausage and shrimp; cook, stirring, 2 minutes. Add tomatoes and bay leaves; bring to simmer and cook until chicken and shrimp are cooked through, about 3 minutes. Remove bay leaves, stir in rice and parsley. season to taste with salt and pepper. | Joanne Ruggiano
31: Meghan’s Fabulously Delicious Chili 1 1/2 pounds of ground meat (turkey or beef) 2 large cans of tomato sauce (29 oz) 1 large can of red or pink Kidney beans (29 oz) 1 can of diced tomatoes 1 green bell pepper 1 red bell pepper Onion 1 package Mcormick Chili seasoning 1 can of beer Red pepper flakes (to taste) Chili powder ( to taste) Tablespoon of Olive oil 1. Brown ground meat in large skillet, drain and set aside 2. Chop green pepper, red pepper & onion 3. Sautee chopped vegetables in olive oil for five minutes 4. Add browned meat, sautéed vegetables and remainder of ingredients in large pot. Bring to boil and simmer for at least an hour, stirring occasionally. ( the longer it cooks the better it tastes) 5. ENJOY This recipe makes a large batch so you can adjust ingredients to make a smaller batch if you want. Leftovers are okay because I find this chili always tastes even better the next day. I recommend serving this chili with corn bread. | Meghan Parkinson
32: Twice Baked Potatoes 2 medium baked potatoes 1/3 cup sour cream 3 tablespoons milk 2 teaspoons grated parmesan 1/8 teaspoon salt 2 teaspoons bacon bits 4 teaspoons shredded cheddar cheese 1. Bake potatoes at 425 for 40-45 minutes or until tender. 2. Allow to cool to the touch. 3. In a bowl, combine sour cream, milk, parmesan cheese and salt. 4. Cut a thin slice off top of potatoes and carefully spoon out insides, leaving a thin shell. 5. Mash insides with sour cream mixture and stuff shells. 6. Sprinkle with bacon and cheddar cheese. 7. Bake at 325 for 20 minutes or until heated through. West Chester Ice Tea 1/2 cup of vodka 1/2 cup of triple sec 1/2 cup peach schnapps 1/2 cup of pineapple juice 2 cups of ice tea. Chill for an hour and Enjoy!! | Angela Heckler | Lauren Edwards
33: Cheesecake Crust 1 1/2 cup graham crackers 1 cup sugar 4-5 tbsp margarine Filling 3 - 8 ounce cream cheese 1 cup sugar 4 eggs 1 pint sour cream 2 TBSP flour 2 tsp vanilla 1 tsp lemon juice 1 cup heavy cream Grease a 10 inch spring form pan pat down graham cracker crust Add filling bake at 325 for 20 min lower to 300 bake another 40 minutes cool 1 hour in oven Sprinkle grated chocolate on top | Jena Friedman
34: Spinach & Strawberry Salad 1/2 cup sugar 2 T Sesame Seeds 1/2 tsp minced onion 1/4 tsp worchestershire sauce 1/4 tsp paprika 1/4 cup olive oil 1/4 cup veg. oil 1/4 cup cider vinegar Mix ingredients. Pour over 1 bag Spinach. Add fresh cut strawberries. | Peanut Butter Tandykakes 4 eggs well beaten 1 tsp vanilla 1 pinch salt 2 cups sugar 2 cups flour 1 cup milk 1 tsp. baking powder 2 T. melted butter Beat in mixer until smooth. Place in greased jelly roll pan. Bake at 350 degrees 15-20 minutes. Spread 18 oz. jar peanut butter on slightly warm cake. Melt a bag of milk choc. chips and spread over peanut butter. Refrigerate. Enjoy! | Janelle, Bryan, Logan & Gavin Cole
35: Layered Enchilada Bake- Kraft Foods Servings: 8 1 lb. lean ground beef 1 large chopped onion 2 cups of chunky salsa (TACO BELL Home Originals Think ‘N Chunky) 1 can (15oz) black beans, drained and rinsed 1/4 cup Italian dressing 2 Tbsp. Taco seasoning mix 6 flour tortillas (8 inch) 1 cup sour cream 1 pkg. (8oz) Mexican Shredded Four Cheese Heat oven to 400 degrees Brown meat with onions in large skillet on medium-high heat; drain. Stir in salsa, beans, dressing and seasoning mix. Arrange 3 tortillas on bottom of 13x9 inch baking dish; cover with layers of half each meat mixture, sour cream and cheese. Repeat layers. Cover with foil. Bake 40 minutes or until casserole is heated through and cheese is melted, removing foil after 30 min. Let stand 5 minutes before cutting to serve. For a healthier version- use extra lean ground beef, light Italian dressing, reduced fat sour cream, and 2% Mexican shredded cheese | Lindsey Glielmi
36: Lentil Walnut Pate 3/4 cup dried green Lentils 1 Bay leaf combine with 3 cups water and bring to a boil, reduce heat & simmer 20 min. strain excess water, cool 2 Tbl. Olive oil 1 Onion chopped 6 cloves Garlic roughly chopped 1 Tblsp Mirin In heavy skillet, saute onions & garlic in oil. Once golden brown, remove from heat and add mirin 1 cup Walnuts Toasted 1/3 cup fresh Basil coarsely chopped 3 Tblsp yellow Miso 1 1/2 Tblsp Umeboshi Plum Paste 1 Tblsp fresh Thyme chopped 3/4 tsp. Black Pepper place walnuts in food processor and chop until a paste forms scraping down the sides of the bowl add lentil and onion mixture and process until smooth add remaining ingredients and process until smooth | Candace Shaffer
37: Banana Bread 3/4 cup sugar 1/2 cup margarine or butter, softened 2 eggs 1 cup (2 medium) mashed ripe bananas 1/3 cup milk 1 teaspoon vanilla 2 cups all-purpose flour 1/2 cup chopped nuts, if desired 1 teaspoon baking soda 1/2 teaspoon salt Heat oven to 350F. Grease bottom only of 9x5 or 8x4-inch loaf pan. In large bowl, cream sugar and margarine until light and fluffy. Beat in eggs; blend in bananas, milk and vanilla. In small bowl, combine flour, nuts, baking soda and salt; mix well. Add to creamed mixture; stir just until dry ingredients are moistened. Pour into prepared pan. Bake at 350F. for 50 to 60 minutes or until toothpick inserted in center comes out clean. Cool in pan 5 minutes; remove. Cool completely on wire rack. Wrap and store in refrigerator. 1 (16-slice) loaf. Bake at 375F. for 45 to 55 minutes. | Valerie Pentony
38: Chicken Piccata 12 skinless, boneless, organic (fairly small) chicken breasts (Organic breasts optional but tend to be smaller / thinner so cut in half. If larger breasts are used (use 6), quarter each breast, fillet, then cut down the middle). Ground black pepper to taste Dash of seasalt if desired All purpose flour for dredging 4 Tbsp unsalted butter 3/4 cup (12 Tbsp) extra virgin olive oil 1 cup brined capers, rinsed 1 and 1/3 cups (about 21 Tbsp) fresh lemon juice (frozen Minute Maid fine full bottle is about a cup) 2 cups chicken stock 1/2 cup finely chopped fresh parsley Directions: 1. Prepare chicken stock, capers, and chop parsley. Measure remaining ingredients. Clean, cut and dredge chicken. | Emily Holmes
39: 2. In a large skillet over medium heat melt butter and olive oil. When butter starts to sizzle, add single layer of breasts to pan. Use spatter screen or cocked lid. Cook 3 minutes (until lightly brown), flip and cook another 3 minutes. Remove breasts from pan and cover with foil. If more breasts need to be cooked there’s no need to add more butter and olive oil for a second pan of breasts. 3. Scrape up brown bits from bottom of pan (for extra flavor) then add chicken stock, lemon juice, capers and stir. Bring to boil. 4.Return all chicken to pan, reduce heat and simmer for 5 minutes. 5. Serve, spooning some sauce on each piece, then garnish with parsley. Leftovers: Save sauce in fridge and spoon on top of chicken before microwaving.
40: MARTHA'S VEGGIE BEEF SOUP Stew meat boullion stock or cubes onions cabbage celery bay leaf diced tomatoes potatoes frozen vegetables noodles ground black pepper Frank’s hot sauce (optional) Step 1. 3 - 6 lbs of large hunks of stew meat – trimmed and washed well. Start it boiling per below Step 2. 2 medium onion & head of cabbage , both chopped, not too finely, 3 celery stalks – sliced once then chopped, 1 bay leaf, Diced tomatoes – 14 oz (#2 can), 2 quarts beef bouillon Step 3. 2 large peeled potatoes – chopped bite sized, 1 Lb bag of Birds Eye frozen vegetables, 2 handfuls of noodles, 15 twists of ground black pepper, 8 “shakes” of Frank’s hot sauce (optional) Directions for about 1.5 - 2 gallons of veggie beef soup: Boil meat til well done in large pot with water 2 inches above meat, drain water. Allow meat to cool (if time permits), cube / chop more finely. Add cubed beef and all Step 2 items to clean large pot. Bring to boil and cook for 25 (??) minutes. Add Step 3 items and cook on medium for 25 minutes. Retrieve and discard bay leaf. Serve with home-made bread if desired. | Martha & Don Holmes
41: MOM MOM MOLLY'S BEEF BARBEQUE Lean hamburger onions sugar ketchup regular mustard Worcestershire sauce vinegar Chop onion fine, combine ingredients in mixing bowl as below Ingredients for 3 pounds of Beef Barbeque (serves 6). 3 Lbs lean hamburger 1 large or 2 medium onions Combine following ingredients in mixing bowl: 1 and cups ketchup 4 and Tbsp apple cider vinegar 6 Tbsp Worcestershire Sauce 6 Tbsp regular mustard 6 Tbsp sugar Directions: Brown 3 Lbs hamburger and chopped onion in large skillet or sauce pan, drain grease. Add above mixing bowl ingredients, stir, simmer for 20 minutes stirring often, serve.
42: Caponata Ann Marie DiGregorio Caponata is an Italian dish that can be served as an appetizer or even over pasta. 3 cups peeled and cubed eggplant 1/3 cup chopped green pepper 1 chopped sweet onion 3/4 cup sliced white mushrooms 2 cloves minced garlic 1/3 cup olive oil 1 14oz can of crushed tomatoes 1/2 cup water 2 tablespoons of red wine vinegar 1 teaspoon oregano 1/2 cup sliced pimento olives 1 1/2 teaspoon sugar 1 teaspoon salt 1/8 teaspoon pepper Place the first 6 ingredient in a large saucepan, cover and cook for 15 minutes over medium heat. Add rest of ingredients and simmer 30-40 minutes. Caponata is to be served with warm pita bread as an appetizer if not over pasta.