S: The Glick Family Cookbook
FC: The Glick Family Cookbook | A Collection of Recipes, Pictures, and Stories
1: Created by Jessi, Jenni, and Jami With much love for the 30th Anniversary of our amazing parents
2: We Glicks are a pretty awesome family, and here’s why: we have the most amazing parents you could ask for. None of us would be where we are today without their love, guidance, and support. To show our gratitude, we wanted to celebrate their 30th anniversary with this gift – the Glick Family Cookbook. We’re a rarity among families. Not only do we love each other, but we love to spend time together. We start counting down the days until each visit as soon as the dates are on the calendar (this usually starts in the 100s). And we spend every moment we are together actually being together - we even joke that there is no sleeping so we can maximize our time together. We “huddle” in whatever room we happen to be in and stand around talking. We do group emails, phone dates, and Skype chat often, if not daily. We plan our vacations around get togethers and we plan them as often as our schedules and budgets allow.
3: However, our favorite times together always involve food, whether that’s hanging out in the kitchen while we whip up a meal or sitting for hours at the dinner table talking and laughing. So what better way to celebrate than to create an heirloom cookbook with our very favorite recipes. Jessi created the original cookbook back in 2006, and new recipes are still being added every year. The next 30+ pages have become family traditions and are always on the menu when we’re together. And with all these favorite foods come stories – some of them are heartfelt, some funny, but they will all bring smiles to the faces of the Glicks because they’re full of our memories. Whether we’re in North Dakota, Colorado, Chicago, or Minneapolis, cooking is part of what brings us together. Happy 30th Anniversary Mom and Dad! We are so lucky you're in our lives. You have been and always will be the most amazing parents. We hope you enjoy reading this cookbook as much as we enjoyed making it for you. With much love, Jessi, Jenni , and Jami Chris, Michael, Kaden, Kynleigh, and all our future family members
4: This versatile sauce is Dad’s adaption from "The Soprano’s Family Cookbook." Bored of regular marinara sauces, he wanted something unique, something with some sweetness. The key ingredient that gives the sauce its amazing sweet and savory flavor is the brown sugar. Every time the Glicks get together, Red Sauce is on the menu. The accompaniments can change - potato sausage with angel hair, meatballs with penne, lasagna – but the sauce remains the same, and is truly amazing with any pasta recipe. In summer 2010, Dad modified the recipe, moving to using dried basil instead of fresh basil. Grandma Glick had grown basil over the summer and given Dad quite a bit of it. Knowing he would not use all of it while it was fresh, he dried it in the oven to preserve it for future use. He tried adding it to the sauce and it made the sauce better than ever. He shared his modification with his daughters, and he even shared some of Grandma’s dried basil during a visit home at Thanksgiving. However, we decided that the Sisons should not take it home with them on a plane. Because it kind of looks and smells like pot.
5: DAD’S RED SAUCE Ingredients 1 lb sausage or ground beef 1 onion, chopped 2 cloves garlic, minced 1 tsp dried basil 1 tsp dried oregano 2-4 Tbsp brown sugar 1 tsp salt 29 oz diced tomatoes 12 oz tomato paste Instructions Brown the meat in a little bit of olive oil until almost done. Remove from the skillet and set aside. Cook the garlic for a minute in the dripping before adding the onion. Cook for another minute or two until the onion starts to soften. Mix in the basil, oregano, sugar, salt, diced tomatoes and tomato paste and stir to combine. After about 10 minutes, add the meat back into the sauce. Simmer for 30-45 minutes stirring occasionally. If sauce seems too thick, add one can of tomato sauce..
6: DAD’S MEATBALLS Ingredients 3/4 lb ground beef 3/4 cup panko bread crumbs 1 Tbsp fresh parsley 1/3 cup parmesan, grated 1 tsp kosher salt 1 pinch pepper 1 Tbsp onion, chopped 1 egg, beaten 1 clove garlic, minced 4-6 Tbsp olive oil Instructions In a large bowl, combine all ingredients except olive oil with a fork. Using your hands mold into balls. Pour olive oil into pan and heat to medium, browning meatballs on all sides. Turn carefully with a spatula or fork and do not crowd. Once browned, remove and drain on paper towels. Note: If making with Dad’s Red Sauce, cook the sauce first. Then add meatballs and cook for at least 1 hour, stirring lightly every 15 minutes.
7: Dad’s meatball recipe is pretty traditional, but it’s the cooking method that makes them better than everyone else’s. We pan fry the meatballs in olive oil to create a browned, crisped crust, and then finish cooking the meatballs in Red Sauce. The meatballs are a staple for family get-togethers. Mom and Dad have made them for Grandma and Grandpa Glick. Jenni, Michael, Jami, and Chris made the recipe on Ski Trip 2011 in Steamboat. But the most memorable meatball dinner was during Christmas 2009 when Jessi hosted a murder mystery game for the Glick family at home in ND. It was a wine-themed game, and Dad made a huge helping of meatballs for us to enjoy. Everyone had a great time dressing up, portraying their character, and of course, eating an amazing dinner together. This recipe has been cut in half and yields about 20 meatballs. Dad makes the whole recipe when everyone is around the table for dinner.
8: A few years ago, Maria and Christoph gave Mom, Dad, Grandma, and Grandpa Glick a pasta machine to share. It sat in the cupboards at Grandma’s house for years before Dad asked Grandma if he could use it. While Jenni and Michael were home for the holidays in December 2010, Dad decided to give it a try. Jenni and Michael had given Mom and Dad custom chef jackets for Christmas so they wanted to wear them for this cooking adventure. After looking at the recipes and options the pasta machine could create, we decided that lasagna with Red Sauce would be fun to try. Michael and Jenni made the Red Sauce, while Mom and Dad made the homemade pasta. It was definitely a four person effort to create the meal. One of the keys to making homemade pasta is to allow the sheets of pasta to dry after they have been put through the pasta machine. The sheets were six to eight feet long and no one could figure out where to “hang” them to allow the pasta to dry. There was a lot of laughter when we decided to hang the pasta from the kitchen broomstick by balancing it on the cupboards, to allow the pasta to dry.
9: HOMEMADE PASTA Ingredients 2 cups flour 2 large eggs 1 Tbsp olive oil 1 tsp vegetable oil Instructions Mound the flour in the center of a large work surface. Make a well in the middle of the flour, and add the eggs and olive oil. Beat together the eggs and begin to incorporate into the flour. As you incorporate the eggs, keep pushing the flour up to retain the well shape. Once the dough is a cohesive mass, lightly flour the work surface and start kneading. Total kneading time will be about 10-15 minutes. The dough should be elastic and a little sticky. Remember to dust with flour as necessary to prevent sticking. Wrap the dough in plastic wrap and set aside for 20 minutes at room temperature. lour a surface and roll the dough out onto it. Cut the dough into thirds. Using a pasta machine, carefully work one piece of the pasta dough through the pasta machine. Follow your instructions that came with your pasta machine for the number of times you should send it through the machine. Lightly toss the cut pasta in flour to prevent from sticking. Pass the remaining pieces of pasta through the machine. Bring a pot of salt water to a boil. Add a teaspoon of vegetable oil so pasta won’t stick together. Add the pasta and cook for about 3 to 4 minutes or until the pasta is tender.
10: HOMEMADE PIZZA Ingredients Dough 1 1/4 cups warm water 1 pkg yeast 1 tsp sugar 1 tsp salt 2 Tbsp oil 3 cups flour 2 Tbsp cornmeal Sauce 2 cup tomato juice 1 clove garlic (chopped) 1 Tbsp onion (chopped) 1/2 tsp salt 1 Tbsp sugar 1 Tbsp Worcestershire sauce 1 Tbsp Parmesan cheese 1 tsp Italian seasonings 1 tsp dried basil 1 tsp chili powder Toppings as you wish Instructions Dissolve the yeast in cup water. Mix together with the rest of the water, sugar, salt, and oil. Once combined stir in 2 cups of the flour. Beat well with a spoon. Add final cup of flour and stir in well. Cover and let stand in a warm place while you make the other things. Combine all the ingredients for the sauce in a medium saucepan. Simmer slowly for 15 minutes until it starts to thicken. This should make one large cookie sheet, or a couple of smaller pans. Spray the pans and sprinkle with corn meal. Then put your pizza together, topping with grated Mozzarella cheese and some Parmesan on top. Bake in a very hot oven-Grandma turns hers as high as possible, for 15-20 minutes.
11: When the girls were young, after-dinner activities were always fun and varied, depending on our ages and the weather. Indoor activities included the following: craft time, and once, Grandpa Glick made us duct tape earrings; reading stories, often our favorite one titled Billy Goat’s Gruff; dress up, usually in Melanie and Heidi’s dresses from Mom and Dad’s wedding; and cheerleading, because Jenni and Jami loved to put on their uniforms and perform mounts. There were outdoor activities too, such as softball, and we’d all compete to catch pop flys; Aerobie. which ended when it would get stuck in a tree – and it was always the same tree; and Anti-I-Over, which we usually played at Grandma Great’s house because it didn’t have a second story to throw over. As the girls grew up, the activities fell by the wayside for conversation, but Jenni and Jami then adopted their after-pizza snacks: stovetop popcorn for Jami and ice cream for Jenni. Since Pizza has been such a hit, both Jami and Jenni took it under their wings once they moved away from ND, and have now become amazing Pizza makers. As the years go on and the family grows, this will always be a family favorite and family tradition for the Glick family. Who knows – maybe we’ll all start our own Friday night Pizza traditions someday... | No other food has as much of a tradition as Grandma Glick’s Pizza. Homemade Pizza has been around since before the girls were even born. We’ve all heard stories from Mom about going over for Pizza night at Grandma Glick’s when she and Dad were dating. Pizza Night is one of our favorite memories from growing up. Every Friday night, rain, snow, or shine, we would go to Grandma’s for Pizza Night. In the summers, we usually walked over, and in the winters, there were a few times where we had to take a ride in a tractor to get there. But we always had pizza on Friday night, every, single, week. The family would sit around the table, enjoying the company and conversation, devouring the pizza, and hardly ever leaving leftovers.
12: BEEF BARLEY SOUP Ingredients 3-4 cloves garlic, mashed 3 celery stalks, chopped 3/4 cup onion, chopped 8 oz baby carrots 5-6 medium potatoes, cubed 1/2 cup of corn 1 cup barley 2-2 1/2 lbs sirloin steak, sliced 28 oz + 14 oz can whole tomatoes 5 cubes beef bouillon 1 - 1 1/2 Tbsp basil 3 cups tomato juice 3 glugs au jus 4 bay leaves 4 cups water Quite a bit of pepper Instructions Cook garlic and onion in olive oil in a large stock pot until transparent. Brown the meat in the same pot. Add the tomato juice, water, au jus, bay leaves, and bouillon after the meat is browned. Crush the tomatoes into the pot with the basil and allow to simmer for about 10 minutes. Add the barley and cook for another 10 minutes. Finally add the potatoes, carrots, celery and pepper to taste. Allow to simmer for a couple of hours until barley is cooked and vegetables are tender. If the consistency is too thick add more water to thin it out as needed.
13: Dad likes to create his own recipes. He'll get a craving, find a recipe and modify it to make it his own. He found the recipe on a box of barley, made some changes and this amazing soup was born. Like many of the recipes he's created, this one was a bit of a challenge to get from Dad. He doesn't write down his recipes so the best way to learn is to watch him while he's cooking. He also rarely measures ingredients, instead prefering to just eyeball them. Jessi was attempting to write down the recipe during Christmas 2010 and asked how much aus jus to add. We all laughed when Dad responded "Three glugs. You know, glug, glug, glug." The first time Dad made this soup for anyone other than Mom was when Kaden was born.Mom was able to stay at the Sison's for a week though Dad had to fly back home for work. Before he left for ND, he made a big batch of the soup and it was an instant hit! It's also really good leftover so make a full batch and store in a big tupperware (Mom uses the "ham keeper") and enjoy it for days.
14: Eggrolls are one of Mom’s favorite weekend date meals and often a request when the family gets together. With all the work that goes into making them, having a lot of hands in the kitchen to help with the cooking, wrapping, and frying is a must. Chris and Jami often wait until Mom and Dad visit CO before attempting them. During Thanksgiving 2010, the whole family was in Minot and with Dad handling the filling, Jessi, Jami and Mom wrapping and Jenni on Kaden duty, the assembling went fast. The best job, however, went to Chris and Michael, who had the pleasure of standing outside in sub-zero temperatures using make shift potholders and salad tongs to deep fry all the eggrolls. That experience lead to a Christmas gift of a deep fry scoop for the next time we make them.
15: EGG ROLLS Ingredients 3/4 lb pork loin 3 Tbsp cornstarch 1 Tbsp soy sauce 1 Tbsp sherry 1 Tbsp sugar 1/2 tsp salt 1 pkg egg roll wrappers 1 can water chestnuts 1 can bean sprouts 8 green onions 1 head of bok choy 2-3 carrots 1 jar mushrooms 1/4 - 1/2 head of cabbage Instructions Slice the pork loin into small bite sized pieces. In a Ziploc bag combine it with the soy sauce, sherry, sugar, salt and 1 Tbsp of cornstarch. Mix and then allow to marinate in the fridge while you chop the vegetables. Slice the water chestnuts, bean sprouts, carrots, mushrooms and bok choy into thin strips. You can add as much cabbage as you like as filler. Chop up the green onion separately and add to a wok or skillet with the marinated pork. Cook until almost done, about 10 minutes. Steam the vegetables for a minute or two and then add to the meat and remove from heat. In a small dish combine the remaining cornstarch and cold water to make a paste. Place a small amount of the filling into a wrapper and then coat the edges with the paste. Fold the edges in and roll tight making sure the edges stick. Deep fry at 350 degrees until a light golden brown. Remove from oil and allow to cool before eating.
16: FRIED RICE Ingredients 1 1/2 cups long grain rice 1 pkg bacon 1 slab of deli ham (about 1 in thick) 2 bunches of green onions 1/2 bag of frozen peas (or pea pods) 1 can water chestnuts (sliced) 1 can bean sprouts 1 can mushrooms (sliced) 2-3 eggs (scrambled) Instructions Cook the rice and then spread out on a cookie sheet to cool. Cook the bacon in a skillet, then remove and save the grease. Cook the peas in the bacon grease, then remove and set aside. Cut up the ham and green onions and then drain the water chestnuts, bean sprouts and mushrooms. Scramble the eggs in a separate pan and set aside. In the wok, stir fry the green onions in a little bit of the bacon drippings for about 1 minute. Then add in the ham, water chestnuts, bean sprouts and mushrooms and stir fry for another 3 minutes. Finally add in the rice, peas, crumbled bacon, and eggs and heat through.
17: Fried Rice is also one of Mom’s favorite meals. Dad has perfected the Glick version of Fried Rice, making it his own using some non-traditional ingredients. Mom was never a fan of the peas, but very recently, they started using pea pods instead, and Mom is loving this new revision. Two of our favorite Fried Rice memories are: 1.) Our family trip to Chicago to visit Jenni in 2008. Dad made the girls up a huge, delicious batch of Fried Rice, while we sat around Jenni’s table and did what we do best: PLAYED CARDS! It was a great family time together of huddling in the kitchen, laughing, and eating, which is definitely the Glick’s style! 2.) Our family’s get together in Minot for Thanksgiving 2010. Everyone had different ideas for dinner one night, as there were votes were for egg rolls, fried rice, and sweet and sour shrimp. They all sounded so good that we couldn’t decide on just one.so we made ALL THREE!!! This get together was extra special because not only were the five original Glicks there, but also our wonderful family members of Chris, Kaden, and Michael!
18: SLUSH BURGERS Ingredients 1 lb hamburger 1/2 medium onion (chopped) 2-3 Tbsp ketchup 1-2 Tbsp mustard 1-2 tsp Worcestershire sauce 1-2 Tbsp water Instructions Brown together the hamburger and onion until fully cooked. Strain off the grease. Over low heat, add in the Worcestershire sauce, ketchup, mustard, and water. If the mixture looks too red add more mustard, if it’s too yellow add more ketchup. Simmer together for a minute or two before serving. | Growing up, there were many nights that a quick supper after coming in from the farm was all we had the time and effort to make. A favorite of those meals was Slushburgers, since they only take a few minutes and everyone loves them. Often accompanied by chips and dip, sometime we skip the buns entirely and just use the chips to scoop up the meat. Back in the 90s, colored ketchups were popular and once, the only kind we had on hand was green ketchup. Mom went ahead and made them anyway, and it was the one and only time – because green ketchup, plus mustard and Worcestershire, equals baby diaper. They still tasted good, but it was the most unappetizing meal to look at and all of us struggled to finish it. So back to red ketchup we went and we still use them as a good, quick meal to this day.
20: FINGER STEAKS Ingredients 2 steaks (center cut or top sirloin) 2 eggs 2-3 cups cornflake crumbs 1 bottle of canola oil Salt and pepper to taste Instructions Cut the steak into small strips. Pieces should be fairly thin and 2-3 inches long. In a small bowl beat two eggs. On a large plate spread out some of the cornflake crumbs and season with salt and pepper. Dip pieces of meat in the eggs and then dredge them through the crumbs. Slide the coated pieces of steak into a pan of hot oil and cook until brown. It generally only takes a couple of minutes. Remove from the oil and pat off excess grease with paper towels.
21: Finger Steaks, also known as Steak Bites at the Sison’s, are a quick and delicious meal that can be ready in about 20 minutes! When whipping up a batch, most of us usually make between 50-75 bites. That may seem like a lot, but have no worries, Finger Steaks are just as good leftover and some (mainly Mom) may say, they are even better the second day. There are many debates within the family on to how Finger Steaks are best served: hot versus cold or with ketchup versus applesauce. However you enjoy them, these are a great dinner that always keeps us coming back for more!
22: GARLIC MASHED POTATOES Ingredients 6-7 lbs potatoes 1/2 cup butter 16 oz sour cream 8 oz cream cheese Garlic salt to taste Instructions Peel the potatoes and boil until tender. Mash them with the butter until they’re smooth. Add in the sour cream, cream cheese and garlic salt and mix well. Pour into a 9x13 pan. If there is extra, use another smaller pan for the remainder. Bake at 400 degrees for 35-45 minutes. The top of the potatoes should start to brown and crisp.
23: No holiday meal could ever be complete without garlic mashed potatoes. If you attend Easter, Thanksgiving or Christmas at the Glick’s, you can bet you’ll find them there along with garden corn, homemade buns, and ham or turkey. They’ve even migrated their way to CO as a part of holiday meals with the Sison’s. Not content to only enjoy them three times a year, this was one of the first recipes that everyone in the family learned to make. In 2009, Dad discovered that they’re the perfect accompaniment to his beef tips and now they’ve become one of our favorite winter comfort foods.
24: This was a recipe that Mom and Dad nearly gave up on. For years, they tried to make the perfect popovers and for years, they had little success. They tried making them in a special popover pan, they tried making them in small, glass ramekins, and they tried using different ingredients before finally figuring out the keys to amazing popovers –using whole milk and heating up the eggs and milk in the microwave. The number of seconds that the eggs and whole milk are heated need to be exact. Dad sets the microwave for one minute and heats the egg for exactly 22 seconds. If he forgets the eggs in the microwave, which he has done a few times, they become scrambled and he has to start over. We asked him once why he doesn’t just set the timer for the right time (instead of one minute) but he never does – it’s not his style. And that’s one of the many things we love about him. Once the egg has been warmed for 22 seconds, he puts in the whole milk – and it must be whole milk – for the remaining 38 seconds. Popovers make a great addition to most meals and if you do not have a special popover pan like Mom and Dad, you can still make this delicious recipe in small, glass ramekins. | POPOVERS Ingredients 2 eggs 2 egg whites 1 cup flour 1 cup whole milk Pinch of salt Instructions Heat the eggs in the microwave for 22 seconds. Remove, and then warm the milk for 38 seconds. Place flour and salt in mixing bowl. Add heated milk and beat with mixer, just to combine – do not over mix. Add 1/3 of eggs to the flour/salt/milk mix. Lightly mix, then repeat two more times until the last of the eggs is mixed in. Again, it is very important not to over mix. Butter the pan or glass dishes (placed on a cookie sheet) generously and heat in over as it preheats to 450 degrees. Remove the pan once the oven is preheated and pour batter evenly into the hot pan/glass dishes. Do not scrap out the mixing bowl. The recipe will make enough for six popovers. Bake at 450 for 20 minutes. Reduce heat to 325 degrees for another 20 minutes or until brown. Do not open oven at anytime because this will ruin the popovers. You can monitor through the glass of your oven.
26: GRANDMA'S BUNS Ingredients 2 pkgs dry yeast (quick rising is best) 2 cups warm water 1/2 cup sugar 2 eggs 2 tsp salt 1/2 cup vegetable oil 6 cups flour Instructions In a large bowl, dissolve the yeast in the warm water and let it stand about 5 minutes. While it’s standing, mix together the sugar, salt and eggs in a separate bowl. After the 5 minutes are up add it to the yeast mixture and stir well. Stir in 2 cups of the flour and beat together. Let the mixture stand for 20 minutes. Add the oil and beat well. Finally stir in the remaining flour. You may have to use your hands to get it all mixed in. Dough will be a bit sticky. Turn out on a floured surface and let it rest while you wash out and grease the mixing bowl. Knead the dough for several minutes until it’s smooth. You may have to use a little more flour at this point, depending on how sticky the dough is. Place it in the bowl to rise. Cover it with a plate or towel. It is ready to put in the pan when it has raised double once. Punch the dough down and cut or tear off pieces to form into buns. Set them in a greased 9x13 pan so they touch each other. On average, there should be 6-8 rows of 3-4 buns across. If you have extra buns use a small pan for the leftovers. Let them rise once for about 20 minutes and then bake them in a 400 degree oven for 16-20 minutes. They should be lightly browned on top and feel firm to the touch. Be careful not to over bake.
27: No holiday is complete at Grandma Glick’s house without homemade buns! These are a family favorite for nearly everyone, but the biggest fan of all is definitely Jessi. She has taken the reigns for the holidays we do not spend at Grandma Glick’s and makes them herself for our family. And they are just as good, or maybe even better! For Thanksgiving 2006, Jami wasn’t going to be able to make it home from CO. This was her first major holiday away from home so she decided she would bring home to CO and make buns herself since Chris, Jeffrey and her were making Thanksgiving dinner. Since Jami had never made buns before, she wasn’t really sure about the size the dough should be in the pan. She guessed and made them fist sized, fitting the entire recipe into one 9x13 pan. This made for HUGE dough balls. Well, needless to say, the buns didn’t turn out like Grandma Glick’s or Jessi’s. They were HUGE, dense, heavy buns, which looked nice on the outside, but after three bites, you were completely full. Jeffrey, sweet as can be, took one and ate the whole thing because he did not want to hurt Jami’s feelings. He assured her they tasted great, which they did, but they were just so heavy. In the end, Jami considered them a disaster and the rest were thrown away.
28: GARLIC BREAD Ingredients 1 loaf French bread 1/2 cup butter Garlic salt Instructions Melt the butter in a small bowl in the microwave. Add garlic salt to taste. Lay the bread on a large piece of aluminum foil. Slice bread into 1-1 inch slices, but do not cut all the way through. The loaf should be connected once you finish but the slices should be obvious. Using a pastry brush, generously coat every piece of bread on both sides. You may have to melt more butter. Coat the top of the loaf with any leftover butter. Wrap the bread in the foil and bake at 350 degrees for 15-25 minutes, depending on how crispy you want the bread. Cut bread all the way through and serve immediately. | GARLIC TOAST Ingredients 1 loaf French bread 1/2 cup butter 2 garlic cloves Instructions Melt the butter in a small bowl in the microwave. Slice bread into 1-1 inch slices all the way through. Vigorously rub each slice of bread with a garlic clove, then generously coat in butter. In a skillet, toast bread to desired crispiness. This can be anywhere from 3-5 minutes. Depending on your skillet, you may need to flip the toast halfway through the toasting process. You can serve immediately or cool to room temperature.
29: The Glick family really loves pasta. And what better side to pasta than garlic bread? There are actually two different versions of bread we Glicks eat with our pasta: garlic bread and garlic toast. We’ve been making garlic bread for years, and it honestly could not be easier to make. Is it healthy? Absolutely not. Is it delicious? YES! Garlic toast is a bit more complicated, but only because Mom and Dad use an old electric skillet to make this delicious bread. It is shorts out all the time so it needs to be rigged “just so” in order to work. Also, there have been several times when Mom has forgotten about the toast and it may be a little on the crispy side. But that’s ok – we always make a ton and there’s plenty to share.
30: GOAT CHEESE MARINARA Ingredients 4 oz goat cheese 1/2 a container of Butoli marinara sauce 1/4 cup bread crumbs 1 loaf of bread (French, Italian, or Rosemary) Instructions Crumble half of the goat cheese into a small, round baking dish. Pour marinara sauce in, until the bottom of the dish is coated. Layer in the rest of the goat cheese, and add the remaining marinara sauce on top. Sprinkle the goat cheese and marinara mixture with bread crumbs. Bake at 350 degrees for 8-12 minutes, or until the goat cheese is melted and the bread crumbs have browned. Bake the bread at the same time as the goat cheese marinara mixture. Slice the bread into cubes after removing from the oven. Use for dipping in the goat cheese marinara.
31: This recipe is a re-creation of a delicious appetizer dish from Wildfire restaurant. Mom and Dad had been there a few times in Minneapolis, so when they went to visit Jenni in Chicago in July 2009, they decided it would be fun to take her to the one there. When looking at the appetizer menu, there were not a lot of options for them to share, as most of the dishes were seafood, and Jenni doesn’t eat any seafood. Dad suggested getting Baked Goat Cheese, but Jenni was hesitant because she had never tried goat cheese before. However, the dish was delicious and soon after, Mom and Dad had re-created the dish for the entire Glick family to enjoy. Like Jenni, Chris was a little hesitant about goat cheese too, but he was surprised to find he likes it as well. This is now a dish that is whipped up as an appetizer, mid-afternoon snack, or late night bite when the Glicks get together.
32: DIP Ingredients 16 oz cream cheese (softened) 1 cup cream 1/2 small onion (grated) Salt to taste Instructions Blend the cream cheese in a large mixing bowl and slowly pour in the cream. Add in the grated onion and a couple of dashes of salt. Whip well for a few minutes until the dip starts to become fluffy. Add more salt or onion as necessary to taste. The flavor will become stronger after a couple of hours in the fridge. | Dip is a girls’ family favorite, and if we are all getting together, dip is ALWAYS on the menu. One of our favorite things about dip is that it isn’t only a dip anymore, but pretty much a condiment to any other food. Throw a little dip on a ham bun, and some chips and pretzels on a plate with a side of dip, and you have a delicious meal right in front of you! There is always a debate when making dip about what to add more of: onion or salt. Jessi usually says onion, and Mom, Jenni and Jami usually say salt. Dad serves as an excellent tie breaker. Growing up, Jenni wasn’t a big fan of dip. However, Jessi and Jami were committed to making her like, it so they invented “Doctors”. Doctors meant that every pretzel or chip she ate had to have a small sample of dip on it. We told Jenni that she needed these “Doctors” in order to keep feeling well. Jenni would barely add any dip to her pretzels and chips, but over time, she came around, and now is also a dip fan!
33: SPINACH DIP Ingredients 10 oz frozen chopped spinach, thawed and squeezed dry 16 oz sour cream 1 cup Hellmann's Mayonnaise 1 package Knorr Vegetable recipe mix 8 oz water chestnuts, drained and chopped 3 green onions, chopped Instructions Separate the thawed and drained spinach with a fork until no longer clumped together. Mix in the sour cream, mayo, Knorr mix, water chestnuts and green onions. Stir well to combine. Refrigerate for 2 hours or so before serving so flavors can blend. Serve with cubed Italian or French bread. | The Glicks have a lot of “staple foods” for when we get together. And when the family is getting together for a weekend, you can bet there’ll be Spinach Dip and fresh bread on the menu. The recipe is relatively new, but it's simple and makes a tasty snack to nibble on throughout the day. And you always know what dish the dip will be stored in. Mom has an old glass casserole bowl that was a wedding gift and it’s just the right size for a batch of dip. And it’s the only thing she uses the dish for.
34: CARAMEL ROLLS Ingredients 1 1/4 cup brown sugar 1/2 cup butter 1/2 cup cream 3-4 Tbsp sugar 1 Tbsp cinnamon Instructions Follow the instructions for Grandma’s buns up to the point where the dough is almost finished rising for the first time. Heat the brown sugar, cup of the butter, and cream in a saucepan until it just begins to boil. Pour it into the bottom of a 9x13 and an 8x8 greased baking pan. Instead of tearing off pieces for buns, roll out the dough into a large rectangle. Spread the remaining butter on the rolled out dough then sprinkle it liberally with sugar and cinnamon before rolling it up. Cut the rolled up dough into slices for the caramel rolls. Dental floss works best in getting smooth, even cuts. Place the rolls into the pans so they’re almost touching but not quite. Let them rise once for about 20 minutes and then bake them in a 400 degree oven for 16-20 minutes. They should be lightly browned on top and feel firm to the touch. Be careful not to over bake. After you take the rolls out of the oven, let them stand in the pan a few minutes. Then you need to turn them over so the caramel runs down over the rolls. Take a cookie sheet that is larger than the pan, put it on top of the pan and hold it tightly while flipping everything over. Then let it sit like that a minute or so before lifting off the baking pan.
35: There’s nothing more delicious for a Sunday breakfast than homemade Caramel Rolls. Made from the same recipe as Grandma’s classic buns, Jessi, Jenni and Jami have all mastered the rolls. Similar to making fudge, this are a recipe that takes practice, practice, and more practice to make sure they come out right. However, sometimes improvising is necessary. One time, Jessi visited CO and was going to make them for Chris and Jami. But none of the grocery stores in CO had packets of yeast; instead, there was only one, big bottle. They went ahead and made them anyway, guessing on the amount to throw in. Luckily, the Caramel Rolls turned out okay so the measurements must have been close enough. Caramel Rolls freeze well, which makes them a nice snack to pop in the microwave any time to enjoy the sticky goodness.
36: CHEX MIX Ingredients 12 oz pretzels 12 oz cheerios 21 oz chex (you can use corn, rice, or wheat) 8 oz nuts (peanuts, cashews, nuts, etc.) 1/2 cup butter (melted) 1 cup oil 1 Tbsp seasoned salt 1 Tbsp celery salt 1/2 Tbsp onion salt 1 Tbsp Worcestershire sauce Instructions Pour the pretzels, cheerios, chex and nuts into a large, oven safe pan. In a small bowl, combine the butter, oil, Worcestershire, and salt. The salt won’t all dissolve, but that’s okay. Pour this on the dry ingredients and stir together. Bake at 225 degrees for 1 hour in a covered pan stirring occasionally. Remove the cover and bake another hour stirring occasionally. | Another favorite holiday treat, Chex Mix wouldn’t be the same without the Worcestershire sauce. It wasn’t until Jessi was a huge fan of the Food Network that we learned we had been mispronouncing the word for at least 20 years. It’s become a running joke and to this day, we don’t really bother with saying it correctly. The ingredients in our Chex Mix has evolved over the years, and now instead of having to eat around the wheat chex or kix (the two things no one really like), we simply leave out those ingredients and make it with the things we do enjoy. Everyone has their favorites – such as, if Jenni is eating some, you won’t find many pretzels because she probably ate all of them. The recipe yields a huge batch so we have to borrow Grandma Glick’s big roasting pan and we fill both sides full. Afterwards, we store it in all ice cream buckets, except for the one bowl always left out on the kitchen island for snacking. Anytime we pass through the kitchen, we always stop and grab a handful.
37: APPLESAUCE Ingredients 30-40 lbs apples Sugar to taste Quart Jars Flat canning lids Round canning lids Instructions Wash the apples and cut them into quarters. Place in a large pot and add enough water until you can see it, but it doesn’t cover the apples. Cook until tender. Push through a Victorio Strainer or the strainer attachment on a kitchen aid mixer to remove the skins, seeds and any other debris. Add sugar to sweeten to your taste. Note: If you use a mix of naturally sweet apples little sugar may be needed. Pour the strained apple mixture into quart jars leaving a little space at the top. Clean the tops of the jars and put on the lids. Cook under 5-10 lbs of pressure for 10 minutes to seal. Will make around 14-16 quarts | Pork chops and applesauce, ain’t that swell. Though in our case, it’s often Finger Steaks that go with the applesauce. Grandma Glick has been making applesauce for as long as anyone can remember, and each fall Jessi, Jenni and Jami would run over to enjoy a bowl of fresh, warm applesauce before it was canned. It’s so delicious that store bought varieties just cannot compare. That’s why applesauce is the most requested item for Mom and Dad to bring when visiting their daughters. Hopefully someone is willing to carry on the tradition and continue making applesauce for the family.
38: If the Glick family had a favorite dessert, kiss cookies might just be at the top of the list. Mom officially makes the best ones there are – the secret is sticking the cookies back into the oven for an extra minute once the Kisses have been added. We all have our jobs when it comes to whipping up a batch: Mom and Jessi mix up the batter and roll them into balls, Jenni dips them in the sugar and Jami handles unwrapping all the Kisses. And it takes a lot of unwrapping since double or triple kissed cookies are the way to go.
39: KISS COOKIES Ingredients 3 1/2 cups flour 2 tsp baking soda 1 tsp salt 1 cup sugar 1 cup brown sugar 1 cup shortening 1 cup peanut butter 2 eggs 4 Tbsp milk 2 tsp vanilla 1-2 bags of chocolate kisses Instructions Combine the flour, soda, and salt in a small bowl and set aside. In a large mixing bowl cream together the sugar, brown sugar and shortening. Then add in the peanut butter, egg, milk, vanilla and mix well. Stir in the flour mixture slowly since the dough will be a little stiff. Roll into balls and dip in sugar. Place on a cookie sheet and bake at 350 degrees for about 7 minutes. Remove them from the oven and place a chocolate kiss in the center of each cookie. Put them back in the oven for another minute before removing and allowing to cool. Recipe can be doubled easily. | Except when Jessi is around and a few “kissless” cookies are made especially for her. They also make a perfect breakfast for holiday mornings and a snack during a day of doodle cards. Not that there haven’t been mishaps. Jenni and Jessi once baked a batch and brought a plateful to the airport to surprise Mom and Dad. Unfortunately it was a windy day and blew some of the cookies right off the plate. Jenni cracked us all up yelling “Cookie down! Cookie down!” trying to keep from losing the whole plate. “Cookie down” has become one of the Glick family sayings. The funniest mishap occurred when everyone was in CO over Easter 2009, and we somehow forgot to add the peanut butter and ended up making “butter” cookies. They were horrible, but no one wanted to be the first to admit it and instead all ate a few. It wasn’t until the next morning that Mom figured out why they tasted so awful, so we threw them out and made a new batch.
40: Special K Bars are a favorite dessert in the Glick family and beyond. They have made the rounds among the different states the girls call home. So much so that they were the requested dessert at Jenni’s office at Northwestern. Special K Bars are Grandma V’s recipe. The key to making them is to add her homemade Fudge to the top of the bars. It is even better if you make sure the Fudge is just as thick as the bars, so you have a heaping mouthful each time. When eating Special K Bars, we don’t cut them into perfect squares and leave them on a plate. Instead, we just leave them in the pan and allow everyone to cut their own, in whatever size they feel like at the moment. It’s hard to eat just a little so that’s why our family just helps each other out by “evening out the row.” This way, we make sure we always have a good looking line and never leave any behind. It only takes the Glicks a few days to eat an entire batch!
41: SPECIAL K BARS | Instructions Bars In a medium saucepan, combine 1 cup sugar and 1 cup syrup. Heat just to a boil, but don’t actually let it boil. Remove from heat and mix in the peanut butter and tsp vanilla. Stir the hot mixture into the cereal and press into an ungreased 9x13 pan. Fudge topping Combine sugar and cocoa in a large saucepan. Blend well. Add in corn syrup and cream and boil mixture until it reaches soft ball stage. Remove from heat and allow fudge to rest for 10 minutes. Stir in vanilla and peanut butter until fudge starts to firm. Pour on top of the warm bars. Note: Soft ball stage is when the fudge forms a loose ball when a spoonful is dropped into a shallow bowl of cold water. | Ingredients Bars 1 cup sugar 1 cup corn syrup 1 1/2 cups peanut butter 1 tsp vanilla 5-6 cups Special K cereal Fudge Topping 2 cups sugar 2 Tbsp cocoa (heaping spoonfuls) 2 Tbsp corn syrup (heaping spoonfuls) 1 cup cream 2 tsp vanilla 2 Tbsp peanut butter (heaping spoonfuls)
42: Ingredients 4 cups flour 1 tsp baking soda 2 tsp cream of tartar 1 cup sugar 1 cup shortening 3 eggs 1/2 oz anise (half a small bottle) Instructions Combine the flour, soda, and cream of tartar in a small bowl and set aside. In a large mixing bowl cream together the sugar and shortening until fluffy. Then add in the eggs and anise and mix well. Slowly blend in the flour mixture. Dough will be thick and slightly dry. Chill in the fridge overnight. Separate the doll into balls a little bigger than a fist. Roll thin and cut out desired shapes using cookie cutters. Bake at 375 degrees for 8-9 minutes. Allow to cool before frosting. | ANISE COOKIES
43: Nothing signals Christmas the way that baking Anise Cookies does. It’s a very old, traditional recipe originally made with hartshorn, though anise has been used by the Glicks for years. A favorite of Mom, Dad and Jessi, making the cookies is an ALL day process. First, Mom would mix up a double batch of the dough so it could sit overnight. The next day, she cut out the cookies and Dad would bake them before the whole family joined in the decorating. And it was no easy feat considering there were at least a couple hundred cookies to frost. You could always tell which plates had the cookies that were frosted first since the cookies were all fancy looking. By the end, when we had started to lose interest, they were lucky to have a single color slapped on with maybe a few sprinkles or red hots thrown on for good measure. There’s actually a video of us back in the old house decorating and after watching that as adults, it’s clear no one else would have wanted to eat our cookies. We’d frost a cookie, lick the extra off our fingers, and go right on to the next one without stopping. Good thing we’re all related.
44: Bon Bons are one of the Christmas baked goods that we Glicks make every year. When the girls were young, we used to have weekends dedicated to baking and we’d make A LOT of goodies – Anise Cookies, Krumkake, Bon Bons, Chocolate-covered Pretzels, Resees, Divinity, and Popcorn Balls to name a few. Bon Bons have always and will always be on the menu for holidays get togethers. Bon Bons are time consuming due to the multiple steps required, but they are simple and have few ingredients. Mom would tell you that the most important ingredient is the walnuts. She believes that “you need to have a walnut in every bite” and she will make sure that happens. Also important when making Bon Bons is the use of a “bon bon fork.” This fork is simply a baby fork, but it really does work well to make perfect Bon Bons. Jenni makes Bon Bons so often she received her own fork from Santa in 2008. The Glicks also love to make up funny sayings and “bon bon me” has become one of those sayings. It started during a Doodle card marathon when someone got up from the table and asked if she could get anyone anything. Mom replied “Bon Bon me” and this has become a staple saying during card games. It has also expanded to whatever is on hand – i.e., cookie me, water me, kleenex me etc.
45: BON BONS Ingredients 2 lbs powdered sugar 1/2 cup butter, melted 1 can sweetened condensed milk 1 tsp vanilla 1 bag semi-sweet chocolate chips 1/2 bag of walnuts (optional) Instructions Combine the powdered sugar, butter, sweetened condensed milk, and vanilla and stir well. You’ll probably have to use your hands to get it all mixed in. Roll the mixture into small balls and place them on a cookie sheet covered with waxed paper. Put them in the fridge for about five minutes. Melt the chocolate chips in the microwave until smooth. Dip the balls in the melted chocolate making sure they’re covered. Place back on the cookie sheet and put them in the fridge until firm.
46: Ingredients 3 eggs (beaten) 1/2 cup sugar 1/2 cup butter (melted) 1/2 cup flour 1 tsp vanilla Instructions In a mixing bowl, beat together the eggs and sugar. Add in butter, flour and vanilla and mix until smooth. Bake as directed according to krumkake iron. | Krumkake has been a Glick holiday tradition for as long as we can all remember. The Krumkake iron we use is Mom’s Grandma Traiser’s, and Mom and Dad bought Jenni one for her birthday in 2011. Mom and Jenni – who often eat the majority of them – are the Krumkake bakers, and the process is the same every time: the first few usually suck, but after four or five, they get the hang of it and the rest turn out great. They’ve had a few hiccups over the years, including starting a potholder on fire, and are almost always plagued with “kitchen foot,” but they always enjoy cooking this yummy pastry together. One funny story related to Krumkake – just before Jenni and Michael starting dating, Jenni sent Michael a picture of krumkake via text titled “Yummy Krumkake.” A few months later, he mentioned something about wanting to try “crumb cake” and Jenni had no idea what he was talking about. It took several minutes for them to figure out it was Krumkake, but he thought it was pronounced “crumb cake.” | KRUMKAKE
47: DOODLE SAYINGS BFB- Busy frickin’ bee Bon bon me – Please get me a bon bon Can you get me some cargo? - I'd like some peanut M&Ms Cookie down! – I dropped a cookie Don't cross anything – Don't cross your fingers for good luck because it’s usually bad luck Doodles – Us Evening out the row – When eating Fudge or Special K bars and we just eat little pieces instead of cutting a bar from the pan Fun hats – Hats we wear when we play cards G.a – I love you Ham bun – Ham on a bun; it is not a ham sandwich Huddle – When we stand in the kitchen in a circle and talk Kitchen foot – Feet hurt from standing and cooking or baking too long M&U – Muah and Ungh (kiss and hug noises) No sleeping – We say we aren’t going to sleep when we get together because we want to maximize our time together Not having any fun – We are not allowed to have fun if someone isn't there Pibe – Play it by ear Volunteer – When things fall out of the cupboard or fridge when you open the door Wanna get some fresh air ?– Go dump the oil What's the score? - When we play cards Jenni announces the score each round, and it never fails that somone, if not everyone, isn't listening and has to ask her again