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Family Recipes

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Family Recipes - Page Text Content


BC: 2011

1: I hope these recipes will bring everyone happy mealtime memories

2: Egg-Free Spiced Pancakes 1 c. whole wheat flour 2T. brown sugar 2 1/2 tsp. baking powder 1/4 tsp. salt 1/2 tsp. pumpkin pie spice 1 c. milk 2 T. canola oil 2 T. flax seed In large bowl mix first 5 ingredients. In measuring cup combine milk & oil. Stir into dry ingredients, stir until just moistened. Place batter on hot griddle. Turning when small bubbles form on top | "All happiness depends on a leisurely breakfast." ~John Gunther

3: Aunt Wanda Turkey Sausage Egg Bake | 12 oz. turkey sausage 8 eggs 2 c. milk S & P 12 slices whole wheat bread, cut into 1" cubes 1 c. shredded cheese Brown sausage over medium heat. In large bowl combine eggs, milk, salt & pepper. Add bread, sausage and cheese. Mix well. Transfer to a 13 x 9 baking dish coated w/Pam. Cover and refrigerate over night. Remove from refrigerate 30 minutes before baking. Bake covered for 40 minutes. Uncover and bake 10 minutes longer. Cheese will be bubbly and bread will be slightly browned. 50min | 350 | 8

4: Layered Hot Artichoke & Feta Dip | 1 pkg. 1/3 less softened cream cheese 1 can artichoke hearts, drained & chopped 1/2 c. parmesan cheese 2 cloves minced garlic 1 small chopped red pepper 3.5 oz pkg feta cheese Pita Thins or crackers of your choice Mix cream cheese, artichokes, parmesan cheese and garlic until well blended. Spread into oven proof serving dish, top w/peppers and feta Bake 20 minutes at 350 degrees Serve w/pita chips or crackers

5: No Bones Chicken Wing Dip 1 pkg. reduced fat cream cheese, softened 2 cups reduced fat sour cream 1 c. low fat bleu cheese salad dressing 1/2 c. buffalo wing sauce 2 1/2 shredded chicken, rotiserrie chicken is a good choice 8 oz. provolone shredded cheese Baby carrots, celery and crackers for dipping In a large mixing bowl beat the cream cheese, sour cream, salad dressing and wing sauce until blended. Stir in chicken and provolone cheese Transfer to a greased 2qt. baking dish. Cover & bake at 350 degrees for 25-30 minutes. Serve warm

6: Aunt Wanda Mexican Chicken Meatballs | 1 lb. ground chicken 1 egg 1 can 4 oz. green chilies 1 cup cornflakes or rice krispies 1/2 tsp. salt and pepper 1 cup shredded reduced fat Mexican cheese blend Mix all ingredients in bowl except chicken. Crumble the chicken over the mixture and mix well. Shape into small balls about 1-2" each. Place on cookie sheet that is covered with nonstick reynolds wrap. Bake 8 minutes turn meatballs over continue baking 7-8 minutes longer. Add salsa if you want as a dipping sauce. | 375 15min 5

7: Grilled Salmon with Marmalade Dijon Mustard 1/2 c. orange marmalade 1T. dijon mustard 1/2 tsp. salt 1/2 tsp. garlic 1/4 tsp. pepper 1/8 tsp. ginger 4 salmon fillets ( 6oz. each) In small bowl combine all ingredients except salmon. Set aside 1/4 cup of mix. Brush remaining mix over salmon. Grill salmon on grill or grill pan that has been coated w/paper towel covered in oil, to prevent sticking. | Grill covered over medium heat or broil away from heat for 10 - 12 minutes. Basting occasionally with the remaining glaze. Serve with rice or salad.

9: 24 Hour Two Minute Casserole | 1 jar of your favorite spaghetti sauce 1 lb. box of penne 8 oz. sliced mushrooms 1 8 oz. light cream cheese 1/2 c low fat sour cream 4 oz. shredded mozzarella cheese Combine first 3 ingredients in a large bowl, stir until blended. Beat cream cheese & sour cream w/mixer at low speed until smooth. Spread half of pasta mixture in bottom of 9x11 pan , sprayed w/Pam. Spread the cream cheese mixture evenly over pasta mixture. Top w/remaining pasta mixture. Sprinkle with mozzarella cheese. Cover and refrigerate for 24 hrs. Preheat oven 350 degrees Bake covered 50 minutes. Bake uncovered for 10 more minutes until cheese is browned.

10: 1/2 c. Italian dressing 3 T. brown sugar 1 T. thyme 3 med. potatoes or sweet potatoes cut into 3/4" spears 3 lb. chicken parts of your choice Heat oven to 375 degrees Mix dressing, sugar & thyme in large bowl. Add potatoes toss to coat. Transfer to large baking pan, reserving dressing mixture in bowl. Add chicken to reserved dressing toss to coat completely. Place in pan w/potatoes. Bake 1 hr. or until potatoes are tender. Place chicken and potatoes to platter. Strain drippings from pan; pouring strained sauce over chicken | One Pan Baked Chicken & Potatoes

11: Crumb Crusted Pork Roast w/Veggies | 1 boneless 3 - 4 lb pork loin roast 4 1/2 tsp. honey S & P 1 1/2 tsp. brown mustard 2 tsp. sage 1 tsp. thyme 1 tsp. rosemary 1/2 c. whole wheat bread crumbs 2 T. grated Parmesan 1 onion cut into wedges 2 lg. sweet potatoes, peeled & cubed 2 lg. carrots, peeled & cut into chunks 1 lg. turnip peeled & cubed 1 stalk celery, chopped into bite size pieces 2 T. canola oil Place roast on a rack in shallow pan coated with Pam. In small bowl mix honey & mustard brush over roast. Combine sage, thyme & rosemary into small bowl, set aside. Combine bread crumbs, parmesan & 2 tsp. of herb mixture pressing onto roast. In large bowl stir all veggies, oil, S & P, and remaining herb mix together, tossing to coat completely. Arrange veggies around roast. Bake uncovered at 350 degrees for 1 1/2 - 2 hrs or until the meat registers 170 on meat thermometer. Let stand 10-15 minutes before slicing. Pork is best served with applesauce!

12: Mexican Lasagna | 1 1/2 tsp. chili powder 1 tsp. ground cumin 1/s tsp salt & pepper 1 can ( 28oz.) crushed tomatoes 16 oz. low fat sour cream 1 can ( 4oz) chopped green chilies, drained 6 or 7 flour tortillas ( 8") 3 c. shredded cooked chicken or cooked ground turkey 1 can corn, drained 8 oz. shredded cheddar cheese Heat oven to 350 degrees. Mix chili, cumin, salt, pepper & tomatoes in bowl. Mix sour cream & chilies in second bowl. Spread 1/2 c. tomato mixture into a 13 x 9 baking pan. Arrange 2 tortillas to cover bottom, use pieces from another tortilla to fit corners if needed. I always cut the tortillas in half, using them as a puzzle. Top with half the sour cream mixture, half the chicken, half the corn, 1 c. tomato mixture and one third of the cheese. Repeat layering ending with tortillas with some tomatoes on the top. Sprinkle remaining cheese around the edge. Bake in 350 degree oven for 35 minutes, until bubbly. Let stand 15 minutes before cutting so it sets up. Garnish with olives and parmesan if you would like.

13: Warm Potato, Turkey Kielbasa & Goat Cheese | 1 lb. turkey kielbasa 2 lb. small red potatoes, washed with or without skin cut into bite size chunks Dressing: 1 finely chopped shallot 1 clove garlic, minced 1 T. parsley 1T. chives 1 tsp. basil 1 tsp. Dijon mustard 1 T. lemon juice, freshly squeezed if you have it 3 T. white wine vinegar 3/4 c. olive oil 1/2 tsp. salt & pepper 3/4 c. crumbled goat cheese Cook kielbasa in pan with a little splash of oil, so it doesn't stick. Let rest for a few minutes before cutting into diagonal slices. While kielbasa is cooking boil your potatoes and start your dressing. Potatoes take about 25 minutes or less, depending on size, test with fork for tenderness. In large measuring cup combine shallot, garlic, parsley, chives, basil, mustard, lemon juice & vinegar. Slowly add olive oil, whisking continuously. Add S & P. Drain potatoes place in large bowl, adding kielbasa, coating both with the dressing until well mixed. Sprinkle with goat cheese and toss gently. Serve warm

14: Chicken 'n' Biscuits 1 med. onion 2 tsp. veg oil 1/4 c. flour 1/2 tsp. basil 1/2 tsp. thyme 1/4 tsp. pepper 2 1/2 c. milk 1 T worcestershire sauce 16 oz. bag frozen mixed veggies 2 c. cooked cube chicken 2 T grated parmesan cheese Biscuits: 1 c. flour 1 T. sugar 1 1/2 ts. baking powder 1/4 tsp. salt 1/3 c. milk 3 T. canola oil 1 T. parsley Saute onion in oil until tender. Stir in flour, basil, thyme & pepper until blended. Gradually add milk & worcestershire stirring until smooth. Bring to boil, stir for 2 minutes. Add veggies, chicken & parmesan, reduce heat to low. Meanwhile in a large bowl combine flour, sugar, baking powder & salt. Stir milk, oil & parsley together, slowly add to dry ingredients just until combined. Transfer chicken mixture into a greased 13 x 9 baking dish. Drop batter, this will be your biscuit dough, by tablespoonfuls on top of chicken mixture. Bake uncovered 375 degrees 30-40 minutes

15: "There is no love sincerer than the love of food." ~George Bernard Shaw | Aunt Wanda | Light Sweet Potato Casserole | 3 lbs. sweet potatoes, peeled & cut into chunks 1 egg 1/3 c. milk 2 T. brown sugar 1/2 tsp. salt 1/2 tsp. vanilla 1/4 tsp. cinnamon Place potatoes in large pot cover w/water. Bring to boil. Reduce heat, cover and cook for 25-30 minutes. Drain In. large bowl, beat the potatoes, milk, egg brown sugar, salt & vanilla until smooth. Transfer to 1 1/2 quart baking dish coated w/ Pam. Sprinkle w/ cinnamon. Bake uncovered | 350 | 30 min | 8

16: one of my favorites! | Gone All Day Stew 1 can of tomato soup, 1 cup red wine 1/4 cup flour, 2 lbs. beef chuck cut into 1-2" cubes, 3 medium carrots cut into 1" diagonal slices, 1 small onion, 4 med potatoes, cut into 1-1 1/2 " chunks, 1 lb. mushrooms, 2 beef bouillon cubes, 1 T Italian seasoning, 1 bay leaf, pepper. Mix soup, wine, & flour in small bowl until smooth. Place all other ingredients into roasting pan. Pour wine mix over veggies. Cover pan. Bake at 275 degrees for 4-5 hrs.

17: Aunt Wanda | Turkey Chili w/pumpkin | 1 lb. ground turkey 1 sm. onion 1 c. chopped red pepper 1 can diced tomatoes 1 - 15 oz. can solid-pack pumpkin 1 can kidney beans, rinsed & drained 1 c. water 2 tsp. chili powder 1/2 tsp. garlic dash of pepper 1 tsp. cumin 2 cans chicken broth, low sodium Saute turkey, onions & peppers until turkey is browned and veggies are softened. Mix in rest of ingredients. Reduce heat to low. Cover and simmer for half hour or so. You can top w/ cheese if you would like. | 1/2 hour 5

18: EASY ROTISSERIE CHICKEN NOODLE SOUP | 2 quarts chicken broth, low sodium 2 c. .uncooked noodles 3 c. cooked & chop | 1 T. olive oil 1 T. butter/margarine 1 med. onion 1 c. thinly sliced carrots 1 c. sliced mushrooms 3 stalks sliced celery 2 qts. low sodium chicken broth 2 c. noodles, uncooked S & P 1 T. parsley 3 c. chopped chicken into bite size pieces In large stockpot melt butter & olive oil over med heat. Add carrots, celery, onion and mushrooms with a pinch of salt & pepper. Cook until veggies are tender about 10 minutes.. Add broth turning heat to high and bring to a boil. Place noodles into pot and cook for about 9 min, just until they are tender. Reduce heat to a simmer, stirring in chicken and parsley. Cook until chicken is thoroughly heated. Sprinkle with parmesan cheese. Serve with corn muffins!

19: Green Beans Boil water in large pot. Add green beans & salt place lid on and bring back to boil. Drain beans from pot and add fresh water, bringing back to boil add beans & salt again. Cook with lid on, at a medium temp. Cooking time depends on the texture you desire, softer take about 20 minutes. Al dente about 8 to 10 min. Add 1 T. butter

20: Nice dessert for a dinner party! | Aunt Wanda | Healthy Pear Bundt Cake 1 can reduced sugar sliced pears 1 pkg. white cake mix 2 egg whites 1 egg Drain pears in a colander over a bowl to save the syrup. Chop the pears into small pieces. Add pears and syrup in large bowl, add the remaining ingredients. Beat on low speed for 30 seconds. Beat on high for 4 minutes. Spray a tube pan w/Pam and dust lightly w/flour. Add the batter to pan.. Cool 10 minutes before removing from pan, place on wire rack to cool completely | let cake cool completely on rack. sprinkle with conf. sugar on top | yummy | 350 | 50-55 min

21: "When baking, follow directions. When cooking, go by your own taste." | Aunt Wanda Healthy Oatmeal Cookies 1/2 c. whole wheat flour, leveled 1/2 c. flour, leveled 1 tsp. baking powder 1/3 c. canola oil 2 T. flax seed 2/3 c. packed dark brown sugar 1 lg egg 1 tsp. vanilla 1/2 c. rolled oats, not quick cooking 1/2 cup raisins Whisk together flours and baking powder , set aside. In lg bowl, whisk together oil, sugar, egg and vanilla. Add flour mix, stir to combine. Mix in oats and raisins. Using a tablespoon roll dough into ball and place on baking sheet lined w/parchment. Bake 8 minutes, then rotate baking sheet and bake another 8 minutes. Cool 5 minutes before removing from pan. 350

22: Aunt Wanda Luscious Lemon Squares 1 c. all purpose flour 1/2 c. softened butter or margarine 1/4 c. powdered sugar 1 c. sugar 2 tsp. grated lemon peel 2 T. lemon juice 1/2 tsp. baking powder 1/4 tsp. salt 2 eggs Mix flour, butter and powdered sugar. Press into ungreased 8x8x2 or 9x9x2" pan, pushing up the sides about 1/2". Bake crust 20 minutes. Beat granulated sugar, lemon peel, lemon juice, baking powder, sale & eggs w/ electric mixer on high speed 3 min. Pour over hot crust. 350 25-30 min.

23: Easy Freezy Sorbet | 2 c. fresh or frozen blueberries 2 c. fresh or frozen raspberries 1/2 c. cold water 1/4 c. frozen pineapple-orange juice concentrate If using fresh berries, place in a single layer or a baking sheet lined w/waxed paper. Freeze 1-2 hrs or until solid. Using frozen berries combine them w/water and frozen concentrate. Place half the mixture into a food processor or a blender. Mix until smooth. Spoon into serving dishes or into a baking dish. Repeat w/remaining berry mixture. Cover & freeze approximately 4 hrs or until firm. You can also scoop into cones.

24: This book was created to help make your mealtime decisions just a little easier. Cooking was meant to make lifetime memories with the ones you love. Feel free to change anything you want by either adding or subtracting ingredients of your choice.. We had a wonderful time creating this book with many days of laughter and love. Love , Uncle Mick and Aunt Wanda

25: Daddy, Mommy, Stella, Sophia, & Dimitri

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About This Mixbook

  • Title: Family Recipes
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  • Started: about 5 years ago
  • Updated: almost 5 years ago

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