S: I Love you both with all my heart! XOXO
BC: Wishing you a very Merry Christmas! I love you more than words can say and I hope each time you bake something from this recipe book you will be reminded of just how much. XOXO Momma
FC: THE CHASE FAMILY EST. 2/11/12 | Travis & Katie
1: This Cookbook is inspired by all of the talented cooks in the family. | WE LOVE YOU
2: Breakfast Casserole | 1 lb of sausage or bacon saute and drain 6 Eggs 2 cups of milk 1 tsp salt 1 tsp dry mustard 4-5 slices of home made bread - cubed 2 cups of grated sharp cheddar cheese
3: Beat eggs, mustard and salt, add milk. Spray pan (13x9) with cooking spray. Layer cubed bread on bottom, then sausage or bacon and cheese. Pour egg mixture over the top. You can prepare the night before and refrigerate. | Bake at 350 degrees | 45 minutes
4: Nana Bowley's | Blueberry Buckle | 1/2 C shortening 1/2 C sugar 1 egg beaten 2 C flour 2 1/2 tsp. baking powder 1/4 tsp salt 1/2 C milk | Beat shortening and sugar together. Mix flour, baking powder and salt, add to mixture above alternately with milk. Fold in 2 C flour coated blueberries. BAKE AT 350 DEGREES FOR 45-50 MINUTES | TOPPING: 1/2 C sugar 1/2 C flour 1/2 tsp. cinnamon Mix & cut in 1/4 cup butter until crumbly
5: Homemade Pancakes | 1 Egg 1 Cup of Flour 1 Cup of Milk 1 Tbl. Baking Powder 2 Tbl. Oil Pinch of salt | Use 1/4 cup for each pancake
6: Holiday Morning French Toast | 1 Cup Brown Sugar 1/2 Cup Butter, melted 3 tsp. McCormick Ground Cinnamon (divided) 3 Tart apples (granny smith) peeled, cored and thinly sliced 1/2 Cup dried cranberries or raisins 1 Loaf Italian or French bread cut into 1-inch slices 6 Large eggs 1 1/2 Cups milk 1 Tbl. McCormick Pure Vanilla Extract
7: Directions Combine brown sugar, butter and 1 tsp. cinnamon in a 13x9 inch baking dish. Add apples and cranberries: toss to coat well. Spread apple mixture evenly over bottom of baking dish. Arrange slices of bread on top. Mix eggs, milk, vanilla and remaining 2 tsp cinnamon until well blended. Pour mixture over bread, soaking bread completely. Cover and refrigerate 4 to 24 hours. Bake, covered with aluminum foil in preheated 375 degree oven for 40 minutes. Uncover and bake 5 minutes. Remove from oven; let stand 5 minutes. Makes 12 servings
8: Eggs Benedict 1 Pkg. (9 oz.) hollandaise sauce mix Milk and butter 1/2 cup boiling water 8 eggs 4 English muffins, split 8 slices Canadian bacon 1 Cup baby arugula 1 tbls. chopped fresh chives Preheat the oven to 400 degrees F. Prepare hollandaise sauce mix with milk and butter according to package directions; cover to keep warm. Meanwhile spoon 2 Tbls. boiling water into each of 8 muffin cups. Break 1 egg into each cup. Bake until eggs are set, 7-8 minutes. Using large slotted spoon, gently lift eggs from cups; drain on paper towel. Increase oven temperature to broil.
9: Place English muffin halves, split side up, and Canadian bacon on jellyroll pan; broil until muffins are toasted and bacon is hot, 1-2 minutes. To assemble divide arugula among English muffin halves. Top each with 1 slice bacon and 1 egg. Stir chopped chives into hollandaise sauce. Spoon over eggs.
10: 1 loaf (15 oz) challah or egg bread 4 eggs 1 1/2 cups milk 1/2 cup + 1 Tbls granulated sugar 1/2 tsp. almond extract 1/4 tsp. slat 1 1/2 pkgs. (8 oz each) cream cheese at room temperature 1 cup cherry pie filling from 21 oz. can 1/4 cup + 1 Tbls. sliced almonds Confectioners' sugar and maple syrup, optional | Cherry-Cheese-Stuffed French Toast
11: Coat shallow 12"x18" (2 1/2-qt) baking dish with cooking spray. Cut bread into 12 slices. Lay half of the bread slices in bottom of dish. Whisk eggs until blended. Whisk in milk, 1/4 cup sugar, 1/4 tsp. almond extract and salt. In separate bowl on medium speed, beat cream cheese, 1/4 cup granulated sugar and remaining 1/4 tsp. almond extract. Pour half of milk mixture over bread in dish. Gently spread cream cheese mixture over bread. Evenly spread pie filling over cheese mixture. Sprinkle with 1/4 cup almonds. Top with remaining bread slices. Pour remaining milk mixture over bread. Cover, refrigerate at least 2 hours or overnight. Preheat oven to 325 degrees. Bake 40-45 minutes. Let stand 15 minutes before serving.
12: Chocolate-Marble Banana Muffins | 2 Cups all purpose flour 2 tsp. baking powder 3/4 tsp. salt 1/2 tsp. baking soda 4 ripe bananas 3/4 packed light brown sugar 3/4 cup liquid egg substitute 1/3 cup fat free sour cream 1 tsp. vanilla extract 1/4 cup mini chocolate chips melted, cooled
13: In a bowl, combine flour, baking powder, salt and soda. Mash 3 bananas to make 1 1/2 cups. In separate bowl on medium speed, beat bananas and sugar until combined. Beat in egg substitute, sour cream and vanilla. Gradually beat in flour mixture until combined. Reserve 1/4 cup batter. Divide remaining batter amDrop chocolate batter by spoonfuls over batter in muffin cups; swirl.. Bake 20 minutes or until pick inserted comes out clean. Cool 10 minutes. Before serving diagonally cut remaining banana into 24 slices. Top each muffin with 2 slices of banana. Drizzle with reserved chocolate.
14: 1 Cup milk 1 envelope (1/4 ounce) active dry yeast 1/4 cup warm water (100-110) 3 tbls. granulated sugar 2 large eggs 1/4 cup (1/2 stick) unsalted butter melted 4 1/2-5 cups all purpose flour 1/2 tsp. salt FILLING 1/2 cup (1 stick) unsalted soft butter 1/4 cup granulated sugar 1 cup packed light brown sugar 1 tbls. cinnamon 1 cup coarsely chopped pecans GLAZE 2 cups confectioners sugar 1 to 3 tbls. milk | CINNAMON ROLLS
15: Heat milk in a small saucepan over medium heat until it just begins to boil. Remove from heat and let stand until cooled. Meanwhile, sprinkle the yeast over the warm water in a large bowl. Add 1 tbls. of sugar and let stand until foamy, about 5 minutes. Beat in the remaining 2 tbls. sugar, eggs and butter. Beat in cooled milk. Gradually add 4 cups of flour and salt, scraping down side of bowl until a soft dough forms. Turn dough onto a floured work surface. Knead into the dough as much of the remaining flour as necessary, adding more if too sticky. Knead for about 10 minutes until smooth. The dough will be soft. Grease a large bowl. Place the dough in the bowl, cover with plastic wrap and place in a warm spot until doubled in size, about 1 1/2 hours.
16: Coat two 9-inch round baking pans or cast iron skillets with nonstick cooking spray. Line bottoms with waxed paper; coat paper with spray. Prepare filling. Mix butter, both kinds of sugar and cinnamon together in a medium size bowl. Punch down dough. Roll out dough on a lightly floured surface to an 18x12 inch rectangle. Spread the butter-sugar mixture over the dough. Sprinkle with nuts. Starting on one long side, roll up jelly-roll fashion and pinch seam to close. Cut crosswise into 12 generous 1 1/2 inch pieces. Arrange 6 pieces, cut-side down, in each prepared pan. Cover with plastic wrap and let sit in a warm spot until buns double in size about 30-45 minutes. Or cover tightly with plastic wrap and refrigerate until the following morning.
17: Heat oven to 350 degrees. Uncover pans and bake buns until they are golden brown and bubbly, 30-40 minutes. Transfer to a wire rack and let cool 10 minutes. Glaze Mix confectioners' sugar and 1 tbls. of the milk, adding more milk as necessary, to make a smooth glaze. Drizzle glaze on top of buns (about 1/3 cup per pan) and serve.
18: 1 4-5 lb. chicken Basting Spray: Dry rub ingredients: 1 Cup apple cider 1 tsp. unrefined sugar 1 Tbsp. balsamic 1 tsp. onion powder vinegar 1 tsp. garlic powder Steaming liquid: 1 tsp. cayenne pepper 12 oz. of your 1 tsp. paprika favorite beer 1 tsp. dry yellow mustard (or use fruit juice) 1 Tbls. finely ground sea salt | BEER BUTT BIRD | Careful! That aluminum can is very hot: use oven mitts.
19: Wash, dry, and season chicken generously inside and out with rub. Work mixture well into skin and under skin as much as possible. Set aside, covered, at room temperature for an hour or so. Drink half the can of beer. Place the can with the other half of the beer still inside, upright on smoker grill and lower chickens body cavity onto the can so that the chicken's legs and the can hold the bird upright. This positioning does two things: first it helps drain off fat as the chicken cooks; second, the beer steams the inside of the chicken, making it the moistest bird you've ever laid eyes on. Smoke 2-2 1/2 hours spraying the basting spray several times until chicken is done. Internal temp should be 180 degrees F.
20: 1 Tbls. all-purpose flour 1/4 tsp. lemon-pepper seasoning 2 Tbls. butter, melted 2 Tbls. whipping cream 1 cup (4 oz.) shredded Swiss cheese 1 boneless pork loin (2-2 1/2 Lbs.) 1 tsp. paprika 1/2 tsp. each of dried marjoram, oregano and basil CREAM SAUCE: 1 small onion finely chopped 1 Tbls. butter 1 Tbls. cornstarch 1 cup whipping cream 1/4 cup chicken broth 1 tsp. sour cream | CHEESE STUFFED PORK ROAST
21: In a bowl, combine the flour, lemon pepper, butter and cream until smooth. Stir in the cheese; set aside. Cut a length-wise slit down the center of the roost to within 1/2 in. of the bottom. Open roast so it lies flat; cover with plastic wrap. Flatten to 3/4 in. thickness. Remove plastic; place ham slices over roast. Spread cheese mixture lengthwise down the center of one side of the roast to within 1-1/2 in. of ends. Roll up, jelly roll style, starting with the long side with cheese filling. Tie several times with kitchen string; secure ends with toothpicks. Combine paprika, marjoram, oregano and basil; rub over roast. Place in roasting pan bake uncovered at 325 degrees for 1-1/4 to 1-1/2 hours.
22: PROVENCAL CORNISH HENS 2 Tbs. honey 1 Tbs. lemon juice 2 Tbs. butter at room temperature 3/4 tsp. dried herbes de Provence 1 tsp. grated lemon zest 3/4 tsp. salt 1/4 tsp. pepper 3 Cornish game hens, 1 1/2 lbs. each Preheat oven to 350 degrees F. In small bowl, stir honey with lemon juice; reserve. In separate bowl, combine butter, herbes de Provence, lemon zest, salt and pepper. Place hens in roasting pan; truss if desired. Rub butter mixture over hens. Roast until meat thermometer inserted into thickest part of thigh away from bone registers 180 degrees F.
23: Roast for approximately 1 hour, brushing with reserved honey mixture during last 15 minutes of cooking time. Transfer hens to serving platter; let stand 10 minutes before serving. Meanwhile, skim and discard fat from pan juices; serve with hens.
24: 8 oz. mushrooms thinly sliced 2 stalks celery, thinly sliced 1 lemon, very thinly sliced 1 small red onion, thinly sliced 2 Tbs. olive oil Kosher salt & pepper 2 cloves garlic, finely chopped 1 C ketchup 1/4 C fresh lemon juice 1/4 C Worcestershire sauce Baking potatoes for serving | BAKED STEAK
25: Heat oven to 400 degrees F. In roasting pan, combine the mushrooms, celery, lemon, onion, oil, and 1/4 tsp. each salt & pepper. Season the steak with 1/2 tsp. each salt & pepper, rub with garlic and place on top of the vegetables. In small bowl, whisk together the ketchup, lemon juice and Worcestershire. Spoon the ketchup mixture over the top of the steak and roast 30 to 35 minutes for medium-rare (when a meat thermometer registers 125 degrees F). Transfer the meat to a cutting board and let rest at least 5 minutes before slicing.
26: 1 Package (6 oz.) STOVE TOP Stuffing Mix for Chicken 2 Eggs, lightly beaten 6 Small boneless skinless chicken breast halves (about 1-1/2 lb.) , pounded to 1/4 inch thickness 1 can (10 3/4 oz.) condensed cream of chicken soup 1/2 cup milk 1 tsp. paprika | STUFFED CHICKEN ROLLS
27: " | Combine stuffing mix and 1 cup of water in large bowl. Let stand 5 minutes. Stir in eggs. Spread stuffing mixture evenly over chicken breasts, to within 1/2 inch of outer edges. Roll up chicken from one short end to enclose stuffing mixture. Place chicken rolls, seam sides down, in 13x9-inch baking dish. Mix soup and milk; pour over chicken. Sprinkle with paprika. Bake at 400 degrees F for 30 minutes or until chicken is cooked through
28: 1 tbls. unsalted butter 1 small onion, chopped 8 oz. (about 2 cups) mushrooms, cleaned, trimmed and quartered 2 lbs. boneless beef chuck, trimmed and cut into 1-inch chunks 4 tbls. all-purpose flour 2 tbls. olive oil 1 can (14.5 oz) low sodium beef broth 1 tbls. Worcestershire sauce 1 tbls. country style grainy Dijon mustard 3 carrots, peeled and cut 1 tsp. chopped fresh rosemary 1/4 tsp. salt & pepper Cooked egg noodles (optional) | Country dijon Beef Stew
29: Heat butter in a large pot over medium heat. Add onion and mushrooms and cook 5 minutes. Transfer to bowl. Meanwhile, toss beef with 3 tbls. of the flour. Add 1 tbls. of the oil to the pot and increase heat to medium-high. Add half the beef and cook 2 minutes, browning on all sides. Transfer to bow with onions and mushrooms. Add remaining tbls. oil and second half of beef to pot. Cook 2 minutes, browning on all sides. Transfer to bowl; reduce heat to medium. Add 3/4 cup of the beef broth to the pot. Whisk in Worcestershire and mustard, scraping up on brown bits on bottom of the pan. Add mixture from bowl back to the pot along with the remaining beef broth. Cover and simmer on low for 15 minutes. Uncover and stir in carrots. Cover and cook an additional 45 minutes. In small bowl, stir together 2 tbls water, the remaining tbls flour, rosemary, salt, pepper and stir into stew, cook 3 minutes, until thicken.
30: Citrus Grilled Salmon 2 Tbsp. Mrs. Dash Lemon Pepper Blend 4 4 oz. salmon fillets 4 slices of lemon 4 slices of orange 2 Tbsp. white wine cooking spray Preheat over to 375 degrees F, spray 9x9x2 inch pan with cooking spray. Lay fish in pan. Coat each fillet with Mrs. Dash Lemon Pepper Blend. Alternate slices of lemon and orange on top of fish. Sprinkle with wine. Place in oven for 5 minutes. Lower heat to 325 degrees F and continue to cook for 5 minuets. Rest 3-4 minutes before serving.
31: Sea Bass with Creamy Herb Sauce | 1 lb. asparagus, trimmed 2 lrg. red sweet peppers, cored, seeds removed and cut into 1/2-in strips 2 lrg. summer squash, ends trimmed and cut into 1/4-in planks 1 1/2 lbs. sea bass 2 Tbls. olive oil 2 Tbls. Mrs. Dash Garlic & Herb seasoning 1/8 tsp. salt SAUCE: 1/2 C reduced fat sour cream 1/4 C reduced fat mayonnaise 2 scallions, trimmed & chopped 1 Tbls. red wine 1 tsp. Mrs. Dash Garlic & Herb seasoning 1/8 tsp. salt & pepper
32: VEGETABLES & FISH: Heat gas grill to medium-high or coals in charcoal grill to medium hot. Lightly coat grill rack with oil or cooking spray. Brush asparagus, peppers, squash and fish with oil. Sprinkle all sides with seasoning blend. Grill vegetables about 8 to 10 minutes, turning as needed so vegetables o not burn. Grill fish flesh-side down 5 minutes. Turn and grill additional 3 minutes until cooked through. Sprinkle fish and vegetables with 1/8 tsp. salt and serve with sauce. SAUCE: In medium size bowl stir together sour cream, mayonnaise, scallions, vinegar, seasoning blend, salt & pepper. Cover and refrigerate until ready to serve.
33: GRAMMY GSCHIEDLES FRENCH ONION SOUP Several 4-5 large Vadallia onions 4-5 cans of Beef Boulion soup Put 2 Tbls. of butter in a large kettle and melt. Slice onions and cook in butter on medium heat until translucent. Add cans of beef boulion but add NO water. Add salt & pepper | to taste. Heat thoroughly. Add shredded cheese to hot soup and ENJOY!!
34: Sweet Corn Chowder 6 ears corn, shucked 2 tsp. olive oil 1 med. vidalia (sweet) onion, chopped about 1 cup 1/4 C chopped celery 1 bay leaf 1/2 tsp. chopped fresh rosemary 1 tsp. chopped fresh thyme 4 large basil leaves sale and cayenne pepper 2 slices bacon, cook, chopped
35: Using a sharp knife, cut corn off cobs; reserve. You should have 4-5 cups of corn. Place cobs in large pot & cover with 8 cups of water, Bring to a boil; reduce heat & simmer 35 min. While stock is simmering, heat oil in large pot over medium heat. Add onion, celery & bay leaf; saute until vegetables are softened but not brown, about 4 minutes. Add corn, rosemary, & thyme; cook 3 minutes. Remove corn cobs from stock & add 4 cups of stock to corn mixture. Bring to boil; reduce heat & simmer uncovered, 30 minutes. Remove soup from heat; discard bay leaf. Cool slightly. In blender puree about 3/4 of soup with basil leaves, working in batches if necessary. Return to pot to reheat and season.
36: 1 cup cherry or grape tomato 1 1/2 tbls. extra virgin olive oil 4 cloves garlic, chopped 1 large bunch fresh basil, about 2 cups loosely packed leaves 1 can (28 oz) whole tomatoes 5 slices crusty bread, about 1" thick cut into 1" cubes, about 2 cups Salt & Pepper Freshly grated pecorino cheese | Rustic Tomato & Bread Soup
37: Preheat oven to 350 degrees F. Oil baking sheet. Toss cherry tomatoes with 1 tbls. olive oil, 1 clove chopped garlic 1/2 cup basil leaves. Spread on baking sheet. Roast until tomatoes begin to burst, about 20 minutes. While tomatoes are roasting, heat remaining 1/2 tbls. olive oil in large pot over medium heat. Saute remaining garlic & basil leaves until leaves are wilted, about 30 seconds. Add canned tomatoes with juices, breaking up with back of spoon. Stir in 3 1/2 cups water. Bring to boil; reduce heat & simmer for 15 minutes. Stir roasted tomatoes & bread into soup. Season to taste with salt & pepper. Sprinkle with cheese to serve.
38: Winter Veggie Bisque | 1 large onion, peeled and halved 1 Granny Smith apple, peeled and cored 3 carrots, trimmed and peeled 2 Tbls. unsalted butter 2 packages (12 oz. each) cooked winter squash (thawed) 3 cups vegetable broth 2 Tbls. sugar 1 tsp. ground ginger 3/4 tsp. talt 1/2 tsp. ground cinnamon 1/8 tsp. cayenne 1/2 cup heavy cream
39: Shred onion, apple and carrots either with a box grater or with shredding blade in food processor. Heat butter in large pot over medium heat. Add shredded onion, apple and carrot. Cook 7 minutes, until softened. Stir in squash, broth, sugar, ginger, salt, cinnamon and cayenne. Bring to a boil over high heat. Reduce heat to medium-low and simmer 5 minutes. Transfer mixture to food processor fitted with chopping blade or to blender. Puree until smooth. (do this in batches, if necessary). Return to pot and stir in heave cream. Gently heat through.
40: Three Bean Salad By: Grampa Chase 1 can kidney beans 1 can cut green beans 1 can cut wax (yellow) beans 1 small red onion dash of black pepper optional: 1 can of chick peas (garbanzo beans) 3/4 cup sugar 2/3 cup vinegar 1/3 cup oil
41: Crunchy Granny Smith Salad 1 large head of red leaf lettuce, torn 2 Granny Smith apples, sliced and cut in half 4 oz. Swiss cheese 4 oz. cashews, chopped 1 cup oil 1 Tbls. onion, minced 1 tsp. dry mustard 1/2 cup sugar 1/3 cup vinegar 2 tsp. poppy seed Layer the first 4 ingredients in bowl. Mix the remaining ingredients in blender for poppy seed dressing.
42: Party Potatoes 8 large or 10 medium potatoes peeled 1 cup sour cream 8 oz. package cream cheese 1 tsp. onion salt 1 tsp. garlic salt butter, paprika Boil potatoes and drain. Beat sour cream & cream cheese til blended well. Add potatoes, whipping until blended. Bake at 350 degrees for 45 minutes. Even better if refrigerated for 24 hours before serving
43: Traditional Sweet Potato Casserole 2 1/2 lbs. sweet potatoes, peeled and cut into 1 in cubes 3/4 cup packed brown sugar 1/4 cup butter, softened 1 1/2 tsp. salt 1/2 tsp. vanilla extract 1/2 cup finely chopped pecans, divided 2 cups miniature marshmallows Place cooked potatoes in large bowl. Add sugar and next 3 ingredients (through vanilla). Mash sweet potato mixture with a potato masher. Fold in 1/4 cup pecans. Scrape potato mixture into an even layer in an 11x7 baking dish coated with cooking spray. Sprinkle with remaining 1/4 cup pecans; top with marshmallows. Bake at 375 degrees for 25 minutes or until golden brown.
44: Grammy Gschiedles Good Shrimp Dip 8 oz. cream cheese 8 oz. sour cream 1 or 2 cans of shrimp, drained, no shells 1/2 cup chili sauce dash of worcestershire or soy sauce 1 small onion Mince onion, saute in butter until moist. Blend everything together except onion & shrimp. Mix in the onion and shrimp, refrigerate and enjoy!
45: I love you with all my heart and I wish you a lifetime of happiness together.
46: Red Hot Buffalo Dip 8 oz. cream cheese 1/2 cup blue cheese dressing 1/2 cup FRANKS Red Hot Sauce 1/2 cup crumble blue cheese 2 cups diced chicken or 2 cans of swanson premium chunk chicken breast, drained. Mix all ingredients and back at 350 degrees for 20 minutes.
47: Grammy Grovers Peanut Butter Cookies 1 cup sugar 1 cup brown sugar 1 cup shortening 2 eggs 1 cup peanut butter 3 cups flour 2 tsp. baking soda 1 tsp vanilla 1/2 tsp salt Cream shortening and both sugars, add eggs (well beaten), vanilla & mix. Mix in peanut butter & mix the remaining ingredients together and add to first mixture, stir until well mixed. Drop tsp. onto baking sheet. Dip fork into flour and flatten dough ball making a criss cross with fork tines. Bake at 375 degrees for 9-10 minutes
48: Ultimate Chocolate Chip Cookie 3/4 cup (3/4 stick) butter flavor crisco shortening 1 1/4 cups firmly packed brown sugar 2 Tbls. milk 1 Tbls. vanilla 1 egg 1 3/4 cups all purpose flour 1 tsp. salt 3/4 tsp. baking soda 1 cup semi-sweet chocolate chips Combine butter flavor crisco, brown sugar, milk & vanilla in large bowl. Beat at medium speed with electric mixer. Beat egg into creamed mixture. Combine flour, salt & baking soda. Mix into creamed mixture just until blended. Stir in chocolate chips. Drop rounded Tbls. of dough onto ungreased baking sheet and bake at 375 degrees for 8-10 minutes
49: Grammy Spinney's Banana Bread 1/3 cup shortening 2/3 cup sugar 2 eggs 1 3/4 cup flour 2 tsp. baking powder 1/2 tsp. salt 1/4 tsp. baking soda 2-3 well ripened bananas Cream sugar & shortening, add eggs & mix. Mix all of the dry ingredients together. Mash bananas & add to wet mixture. Mix the two mixtures together. Put batter in a well greased loaf pan & bake for roughly 1 hour and 10 minutes at 350 degrees
51: I love everything about you