BC: MADE WITH LOVE 2011
1: A Collection of Hardwick Family Favorites! | Edible Memories:
2: In a saucepan, melt butter, brown sugar & corn syrup. Pour into a 9x13-inch baking dish. Cover with broken-up bread pieces. Beat together eggs, half & half, vanilla & salt. Pour egg mixture over the top of the bread. Cover and chill overnight in the fridge. The next morning add cut up and fried bacon pieces and cream cheese cut up and distribute evenly over the top. Bake at 350F for 30-35 min. | Tim & Shevaun's Choice: | 1/2 cup butter 1 cup packed brown sugar 2 Tbsp corn syrup bread, broken up 5 large eggs 1 1/2 cup half & half 1 tsp vanilla 1/4 tsp salt 1 (8 oz) cream cheese maple bacon, fried | Creme' Brulee' French Toast
3: Mom's Tilapia 5-6 pieces Tilapia Salt & Pepper Dill weed spice Olive oil Add Olive oil to fry pan and let it heat up. Season 1 side of Tilapia and place face down in fry pan. Cook until heated halfway through then flip over after adding seasoning to un-seasoned side. Cook through. Serve with your favorite veggie. | PUMPKIN BREAD 4 eggs 1 lg can pumpkin 1 cup oil 1 cup chopped nuts 1 cup chocolate chips mix above, then add: 4 1/2 cups flour 4 cups sugar 4 tsp baking soda 1 tsp cloves 1 tsp salt 1 tsp cinnamon Mix together well. Bake at 350F for 1 hour
4: Preheat oven to 450F. Rinse chicken and dry. Salt & pepper cavity then truss the bird. Salt and pepper the top of the bird. In a pan, place it in the oven. Don't baste. Leave it alone for 50-60min or when done. Take out of oven & baste w/ juices, add thyme. Let set for 15 min. Remove the twine & cut the chicken. Serve w/ butter and mustard. | David & Amber's Choice: | One 2 -3 lb farm-raised chicken Kosher salt and freshly ground black pepper 2 teaspoons minced thyme (optional) Unsalted butter Dijon mustard | Simple Roast Chicken
5: Golden Crimson Beet Salad 2 lg red beets 2 lg golden beets 5 Tbsp EVOO, divided 4 oranges 1 sml fennel bulb, trimmed, quartered, cored, cut to thin strips 1/4 cup finely chopped fresh mint 1/4 cup finely chopped fresh parsley 1/4 cup hazelnuts, toast, husk, half 1 small shallot, finely chopped 1 Tbsp balsamic vinegar Coarse kosher salt Freshly ground white pepper 1 1/2 cups crumbled feta cheese | Cut all peel & pith off oranges. Cut in segments. Add 1 c orange segments, fennel, mint, parsley, hazelnuts, & shallot to bowl w/ beets. Transfer 2 tsp orange juice to small bowl; whisk in vinegar & 2 Tbsp oil. Season dressing to taste. Stir into beet mixture. Drain remaining orange segments; place on salad. Sprinkle w/ cheese. | Preheat oven to 400F. Place all beets in 9x9 pan. Drizzle 3 Tbsp oil over; sprinkle with salt and pepper & toss to coat. Cover pan w/foil and roast beets til tender, about 1 1/2 hrs. Uncover and cool completely. Peel beets, cut into 1/2-in cubes, and place in large bowl, sprinkle w/ salt and pepper. Cover &chill to room temp before using. | Chocolate Chip Cookie Dough 2 1/4 c. flour 1 tsp baking soda 1 tsp salt 1 c. butter, softened 3/4 c. sugar 3/4 c. packed brown sugar 1 tsp vanilla extract 1 cup applesauce 2 c. semi-sweet chocolate chips 1 c. chopped nuts
6: 4 | Melt 2 Tbsp butter in pan over med. heat. Whisk in flour & cook while stirring for 2 min, to cook out the raw flour taste. Add milk while whisking, until you have a smooth sauce. Stir in the chicken pot pie filling and bring to a simmer. In a small bowl, add the bread crumbs, the 2 tablespoons of remaining melted butter, the parsley, and salt and pepper, to taste. Stir to combine and set aside. In a large bowl combine the pot pie mixture and the noodles. Stir in the cheese and pour it into the greased casserole dish. Sprinkle the bread crumb mixture over the top of the casserole and bake until the top is golden brown, about 20 to 30 minutes at 350F. | Josh & Kelly's Choice: | 1/4 c butter 2 Tbsp flour 1 1/2 cups milk 2 cups chicken pot pie filling 1/2 cup bread crumbs 1 Tbsp chopped parsley leaves Salt and freshly ground black pepper 1/2 (16-oz) pkg egg noodles, cooked & drained 3/4 cup shredded mozzarella cheese | Chicken Noodle Casserole
7: YAM FRIES 1 1/2 Lbs sweet potatoes, peeled (2 medium potatoes) 1 tbsp canola oil 1/2 tsp salt, plus more, to taste Cut the potatoes lengthwise into 1/4-inch thick matchsticks, toss with the oil and 1/2 tsp salt. Arrange the potatoes in a single layer on the greased baking sheet and bake at 450F until the "fries" are tender and crisp, about 30 minutes. Season with additional salt, to taste. Serve immediately. | Hardwick Lemon Bars Crust: Filling: 1/2 lb butter 6 lg eggs 1/2 c sugar 3 c. sugar 2 c flour 2 Tbsp lemon 1/8 tsp salt zest 1 c lemon juice 1 c flour powdered sugar Crust: cream butter and sugar. Combine flour, salt and add to the butter until just mixed. Dump dough onto a floured board & roll into a ball. Flatten the dough & press into 9x13 pan. Chill. Bake crust 15 min. til lightly browned. Let cool. Filling: whisk eggs, sugar, lemon zest, juice &flour. Pour over crust & bake 30min. til filling is set. Let cool & dust w/ powdered sugar.
8: 7 | Prepare stuffing mix as directed on package; set aside. Cook chicken through (I use the stove) & cut into small pieces or shred. Mix chicken, soup, sour cream & veggies in 13x9in baking dish; top with prepared stuffing & shredded cheese. It also tastes good with French Fried onions on it, & I mix in 2 or 3 different veggies! Bake 30 min at 400F. | Chris & Serena's Choice: | 1 pkg. Stove Top stuffing mix 2 lbs chicken breast, cut in small pieces 1 can cream of chicken soup 1/3 c. sour cream 1 bag (16 oz) frozen veggies of choice shredded cheese | Stove Top Chicken Bake
9: Garlic Chicken Puffs 8 oz cream cheese 2 tsp garlic powder 1 cup cooked shredded chicken 2 cans refrigerator crescent rolls Mix cream cheese, garlic & chicken til blended. Unroll crescent rolls & cut each triangle into 2 triangles. Place 1 tsp chicken mixture on the center of each triangle & fold the corners in over the creamy mixture. Place on cookie sheet & bake at 375 for 12-14 mins. | Easy Banana Bread 1 box yellow cake mix 1 lg box pudding mix (banana or vanilla) 4 eggs 1/2 c. water 1/2 c. oil 1 tsp vanilla 1 c. chopped nuts 3-4 over-ripe bananas Combine first 6 ingredients, mix well. Stir in the nuts and mashed bananas. Place in 3 greased bread pans & bake at 350F for 35-40min.
10: Melt butter in large skillet over med-low heat. Add the garlic, cream, & pepper-bring mixture to a simmer. Turn heat down if it reaches a rapid boil. Add cheese & continue to simmer for 8 minutes or until thick and cheese melted, stirring constantly. While sauce cooks, cook fettuccine per package instructions. Cook chicken chunks marinated in your favorite spices/sauces on a grill or in skillet. Pour alfredo sauce onto noodles to absorb sauce. Top with chicken and fresh grated parmesan cheese. | Jacob's Choice: | 1/2 c. Butter or margarine 1-2 cloves Garlic, minced 1 pint Heavy cream Pinch ground black pepper 3/4 c. Parmesan cheese 1 box Fettuccine pasta 1/2 lb Chicken, cooked, chunked | Chicken Fettuccine Alfredo
11: COLD VEGGIE PIZZA 2 (8 oz) packages refrigerated crescent rolls 2 (8 oz) packages low-fat cream cheese 1 cup light mayonnaise 1 (1oz) package Hidden Valley Ranch dip 2 1/2 cups Shredded cheddar cheese veggies of choice Press crescent rolls flat on a cookie sheet. Bake as directed on package, LET COOL. Mix together cream cheese, mayo, and ranch dip pack. Chop up vegetables. Spread cream cheese mixture on baked crescent rolls. Add cheese, sprinkle veggies evenly over the top. Refrigerate 1 hour. | Million Dollar Bars 1 stick butter 1 c. crumbs 1 c. coconut 1 c. chocolate chips 1 c. nuts 2 cans sweetened condensed milk Melt butter, pour crumbs, layer coconut, chocolate chips and nuts. Pour 2 cans of sweetened condensed milk. Bake at 350 degrees for 30 minutes. Refrigerate and cut.
12: 10 | Mix the soup, sour cream, cheese and green chilies together. Divide in half. Mix the chicken in 1 half. Spoon chicken mixture in tortillas and roll up. Put in greased 9x13in pan. Put the rest of soup mixture over the enchiladas. Top with more grated cheese. Bake at 350 until heated through. | Chris' Choice: Chicken Enchiladas | 2 cans cream of chicken soup 8-12 oz sour cream 1 can diced green chilies 2 cups grated cheese 2 can chicken 8-12 flour tortillas
13: GREEN BEAN CASSEROLE: 1 can (10oz) Cream of Mushroom Soup 1/2 cup milk 1 teaspoon soy sauce 2 cans green beans 2 cups French Fried Onions Stir soup, milk, soy sauce, beans & half of onions in a casserole dish. Bake at 350F. for 25 minutes or until bean mixture is bubbling. Stir the bean mixture. Sprinkle with the remaining onions. | Anzac Biscuits: 4 oz butter 1 tsp golden syrup 1/2 cup white sugar 3/4 cup flour 3/4 cup rolled oats 3/4 cup coconut 1 tsp baking soda 1 Tbsp water In saucepan melt the butter and syrup, remove from heat & cool. Add white sugar, flour, oats & coconut & mix well. Dissolve baking soda in 1 Tbsp water & add to the mixture. Roll small rounds of mixture & place on the cookie sheet- flatten with a fork. Bake for 15 minutes at 350F.
14: 2 cans chicken broth 1 can water 2 cans cream of chicken 2 carrots, diced 1 celery stock, diced 1/2 white onion, diced 2 large potatoes 3/4 cup rice, cooked 1 tsp. basil 1/2 tsp. thyme dash of rosemary 1/2 tsp. garlic salt 2 cans of chicken | Cook potatoes and rice separately then add to other ingredients cooking long enough for vegetables to get tender. | Creamy Chicken Potato Soup
15: 13 | *2-4 cans White Great Northern Beans *1 can Lg. green enchilada sauce *1 can diced green chilies *5-6 chicken breasts *1 Tbsp. cumin *1 pkg. taco seasoning *1 container sour cream *cheese for topping *frito chips (optional) | Cut chicken into cubes and fry in a pan. Season w/ cumin. In a large saucepan add beans, enchilada sauce, green chilies and taco seasoning. Heat on stovetop. Thicken w/ cornstarch. Add chicken when chili is warm, serve w/ sour cream, cheese and chips! | White Chicken Chile
16: 14 | Kid's Choice | Mini Chicken Pot Pies: 1 can refridgerator biscuits 1 can chunky chicken noodle soup 4 oz cream cheese shredded cheese Tear each biscuit in half & place 1 half in the bottom of a greased cupcake pan. Add a small cube of cream cheese & a large spoonful of soup. Place other half of biscuit on top & sprinkle w/ cheese. Bake at 375F for 10-15min. | 4 flour tortillas 6 Tbsp. spaghetti sauce 2 cups shredded mozzarella or Italian cheese blend Spray tortillas w/ olive oil cooking spray. Bake in 400F oven for 5 min til toasted.Spread 1-1/2 Tbsp.sauce on each tortilla. Top w/ cheese & Italian seasoning. Return tortilla wraps to oven. Bake 7-10 min, until cheese is melted, golden & bubbly. Remove tortillas from oven. Let cool 2 min, then fold over edges to form wrap sandwiches. | Pizza Wrap Sandwiches
17: 15 | 1 cup powdered sugar 1 cup peanut butter 1 cup honey OR karo syrup 1 cup powdered milk Mix all ingredients well and chill for 15 min. Ready to play & eat! | S'mores Parfait 3 cups cold milk 1 5.9 oz. package instant chocolate pudding 8 whole graham crackers 20 large marshmallows Mix milk & pudding until pudding mix is dissolved. Place in fridge for 5 min. Crumble graham crackers in blender. Set aside 8 marshmallows. Cut remaining into quarters. Divide half of cracker crumbs among 4 clear glasses. Top w/ 1/2 of chocolate pudding & marshmallow quarters. Top w/ remaining cracker crumbs & remaining chocolate pudding. Then toast remaining marshmallows & place 2 each on the very top! Enjoy! | Peanut Butter Playdough
18: Add all ingredients except 1/2 of graham cracker crumbs. Mix well. Lay on foil in a log w/ graham cracker crumbs on it and wrap and freeze. Serve w/ cream or egg nog! | 1 lb. mini marshmallows 4 cups dates (cut) 1 1/3 cup marachino cherries (cut) 2 cups walnuts, chopped 2 cups evaporated milk 2 lbs. graham cracker crumbs | Arabian Delight (Christmas Pudding)
19: 1/2 cup butter 1/2 cup oil 1 3/4 cups sugar 2 1/2 cups flour 1 tsp. baking powder 1 tsp. baking soda 2 cups grated zucchini 2 large eggs 1 tsp. vanilla 1/2 cup sour milk 4 Tbsp. cocoa 1/2 tsp. cinnamon 1/4 cup cocolate chips Frosting: 8 oz. cream cheese 4 Tbsp. butter 1 tsp. vanilla 2 1/2 cups powdered sugar dash of salt | Cream together oils, sugar, vanilla, sour milk and eggs. Mix well. Add dry ingredients, beat well. Add zucchini last and mix well. Bake 350` for 25-30 min. | Chocolate Zucchini Cake
20: SPRITZ 1 1/2 cups butter 3 1/2 cups flour 1 cup sugar 1 egg 1 tsp. baking powder 1 tsp. vanilla 1/2 tsp. almond extract Beat butter for 30 seconds. Add 1 cup flour, sugar, egg & others, then beat in remaining flour. Force unchilled dough thru cookie press onto ungreased sheet. Bake 375` for 8-10 min. | Cranberry Ambrosia 1 can sweetened condensed milk 20 oz. pineapple 1 lg. cool whip 1 can cranberry sauce 1/2 cup lemon juice 1/2 cup pecans Mix together, place in a mold or freezer. Serve chilled.
21: 19 | Heat milk, rice, sugar & salt until tiny bubbles form around edges-stirring frequently. Reduce heat to low; cover, simmer 1 hour until rice is very tender, stirring occasionally. Stir in almond extract. Cover & refridgerate (about 3 hours.). Mix at medium speed 1 cup heavy cream into soft peaks. Fold cream into chilled pudding. Serves 10. | 6 cups milk 1 cup med. grain rice 1/2 cup sugar 1/4 tsp. salt 2 tsp. almond extract 1 cup heavy cream | Swedish Rice Pudding