Get up to 50% Off + MORE! Code: MML18 Ends: 5/28 Details

  1. Help
Get up to 50% Off + MORE! Code: MML18 Ends: 5/28 Details

Laura's Bridal Shower Cookbook

Hello, you either have JavaScript turned off or an old version of Adobe's Flash Player. Get the latest Flash player.

Laura's Bridal Shower Cookbook - Page Text Content

S: Family & Friends' Favorite Recipes

BC: Laura & Marc October 27, 2012 | Laura's September 16, 2012

FC: Laura's Cookbook

1: Laura & Marc, May your lives together be as sweet as the Carmalitas As spicy as the Baked Shrimp As complex as the Irish Car Bomb Cupcakes And as delicious as the smell of Mom's Homemade Gravy!! | Michelle | And all of your

2: Table of Contents | Appetizers Chile Con Queso 2 Cousin Nicole’s Mexican Dip 2 Zucchini Fries with Bloomin’ Onion Dipping Sauce 3 Hoagie Dip 4 Baked Crab Rangoon 4 Salsa Dip 5 Cheese-Stuffed Mushrooms 5 Buffalo Chicken Dip 6 Buffalo Chicken Dip 6 | Asian Chicken & Rice 8 Easy Adobe Lime Chicken Tacos 8 Corn Chip Chicken 9 Easy Crockpot Chicken Tacos 10 MomMoms’ McMuffin 10 Pepper Steak 11 Good Friday Special Spinach Pie 12 Quiche Lorraine 12 Chicken Rollatini with Spinach alla Parmigiana 13 Shrimp Creole 14 | Broccoli Souffle 14 Turkey Bird in a Crock Pot 15 Aunt Debbie’s SHOOBIE PASTA 15 Tortolinni Warm Casserole 16 Chicken Crescent Squares 16 Chicken Stuffed Shells 17 Big Ol’ Mess 18 Spicy Baked Shrimp 18 Crustless Broccoli Quiche 19 Ramen Noodles 20 Macaroni & Cheese 20 | Entrées

3: Sides, Salads & Sauces Bunzo’s Macaroni Salad 22 Easy Peezy Pasta Salad 22 Caesar Salad 23 Taffy Apple Salad 23 Mom’s Gravy 24 Mom’s Meatballs 24 Desserts Mom’s Jewish Apple Cake 26 Strawberry Shortcake 27 Chocolate Chip Banana Bread 28 Easy No Bake Cheesecake 28 Pineapple Cheesecake 29 Almond Crescents 29 Aunt Cecilia’s Pound Cake 30 Baked Cheesecake 30 Delicious Rice Pudding 31 Chiffon Cake 31 Marieann Flick’s Tiramisu 32 Irish Car Bomb Cupcakes 33 Weight Watchers Tiramisu 34 Dee’s Tandy Cakes 34 Double-Chocolate Cake 35 Cake Mix Cookies 35 Vanilla Chex Mix 36 Pound Cake 36 Carmelitas 37 7-up Cake 38

4: Appetizers | 1

5: Chile Con Queso From: Chloe Grady | Ingredients 1 can diced tomatoes (Rotel) 1 lb ground beef 1 lb Owen bulk sausage 1 medium onion 1 bell pepper 1 tsp minced garlic 2 lbs Velveta or American cheese 1 can cream mushroom soup 1 stick butter | Directions | 1. Brown meat and sausage in skillet and drain. 2. Melt butter in separate skillet. Add onions, bell pepper and garlic and 3. Saute for 5 minutes. 4. Add meat to skillet and cream of mushroom soup and Rotel. 5. Add cheese last, stir until melted. 6. Serve with chips. | Ingredients 2 8oz packages of cream cheese 1 can Hormel chili (no beans) about 8oz 1 jar Salsa (medium size) 1 16 oz package of shredded cheddar cheese (I use 3 cheese Mexican blend) | Directions Make layers in a 9x11 pan as follows: -Soften cream cheese and spread on bottom of pan -Chili -Salsa -Cheddar on top Bake at 350 degrees for 15-20 minutes. Serve with tortilla style chip. | Cousin Nicole's Mexican Dip | 2

6: Zucchini Fries with Bloomin' Onion Dipping Sauce From: Jenna Bertele Cut each zucchini into 3 sticks about the diameter of your finger. Cutting each zucchini into 9 sticks lengthwise, then cutting into 3 lengths, works well. Sit in a colander to drain. While cut up zucchini is draining make the dipping sauce. Melt 1 tablespoon butter in a medium-sized frying pan over moderate heat, and add 1 medium sweet onion (about 1/2 pound), sliced. Cook, stirring occasionally, until the onion softens, then caramelizes. This should take between 20 and 25 minutes, at medium-low heat. When the onions are medium brown, remove them from the heat. Place the following in a small food processor or blender: all of the caramelized onions2 tablespoons cider vinegar2 tablespoons honey1 tablespoon prepared mustard Process until fairly smooth. Remove from processor, & stir in 1 cup mayonnaise. Pat the zucchini dry. preheat the oven to 425F. Line a baking sheet with parchment, and spray the parchment with olive oil. Combine the following: 1 cup Panko bread crumbsscant 1/2 cup freshly grated Parmesan cheese1 tablespoon Pizza Seasoning or mixed Italian herbs * YOU CAN SUBSTITUTE SEASONED BREAD CRUMBS INSTEAD PIZZA/PANKO MIXTURE* Mix until thoroughly combined. Beat 2 large eggs, dip each zucchini stick in the egg and then roll in the crumbs. Bake the sticks for about 12 minutes, until they’re starting to brown. Remove from the oven, and turn them over and bake for an additional 12 minutes. Any leftover sticks can be wrapped and stored in the fridge. Reheat at 350F for about 10 to 15 minutes, if desired. (or nuke in microwave) | 3

7: Hoagie Dip From: Kris Sammartino | Ingredients 1lb. American cheese (diced) 1/2 lb. ham (diced) 1/2 lb. Genova salami (diced) 2 C mayo 1/2 head of iceberg lettuce (shredded) 1 onion (diced) 2 tomatoes (deseed) 2 tbsp oregano (can add more) Hoagie rolls (torn/cut) on side | Directions | Ingredients 1 can (6 oz.) crabmeat, drained, flaked 4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Neufchatel Cheese, softened 2 green onions, thinly sliced 1/4 cup KRAFT Light Mayo Reduced Fat Mayonnaise 12 won ton wrappers | Directions HEAT oven to 350F. MIX first 4 ingredients. PLACE 1 won ton wrapper in each of 12 muffin cups sprayed with cooking spray, extending edges of wrappers over sides of cups. Fill with crab mixture. BAKE 18 to 20 min. or until edges of cups are golden brown and filling is heated through. | Baked Crab Rangoon From: Michelle Zagursky | Mix all ingredients. Add tomatoes and lettuce last just before serving. | 4

8: Directions | Hoagie Dip From: Kris Sammartino | Directions | Hoagie Dip From: Kris Sammartino | Salsa Dip From: Kristie Spina | Ingredients - 2 blocks of cream cheese - 3/4 jar of salsa - 1/2 bag of shredded lettuce - 1/2 bag of shredded cheese (I usually do Mexican blend) - multigrain scoops | Directions 1. Melt both blocks of cream cheese in microwave until soft enough to stir. 2. Mix in about 3/4 jar of salsa. 3. Spread on the bottom of pan. 4. Sprinkle shredded lettuce over dip until covered. 5. Sprinkle shredded cheese over lettuce until covered. 6. Refrigerate for about a half hour. 7. Serve with multigrain scoops. Enjoy :) | Cheese-Stuffed Mushrooms From: Nicole Magliano | Ingredients 24 fresh mushrooms, stems removed 1 (10-ounce package) frozen chopped spinach 2 ounces cream cheese 4 ounces feta cheese 1/2 cup finely chopped green onion, with tops 1 teaspoon Seasoning, recipe follows Salt, to taste 1 cup grated Parmesan | Directions Preheat oven to 350 degrees F. Wipe mushroom caps clean with a damp paper towel. Thaw spinach in a colander; squeeze out as much moisture as possible. In mixing bowl, combine all ingredients except mushrooms and Parmesan. Mix well. Fill mushroom caps with mixture and place on a cookie sheet. Sprinkle Parmesan on top. Bake for 15 to 20 minutes. Serve warm. Good Luck & Enjoy! | 5

9: Buffalo Chicken Dip From: Baby Rita | Ingredients 5 cups of Cooked chopped chicken 1 cup of chopped celery 1 1/2 cup of Hot sauce (or less) 2 packages of 8 oz. Cream cheese (softened) 1 1/2 cup of Colby Jack Shredded cheese 1 cup of Blue cheese or Ranch dressing (optional) I put it in | Directions 1. In a large sauce pan heat chicken and Hot sauce for 5 min then add softened cheese cook until melted. 2. Use 2 small baking dishes or 1 (9x13) I use aluminum throw away 3. Pour shredded cheese over top and Bake for 30 minutes @ 350 degrees 4. Serve hot or cold with crackers or scoops or both. 5. Can be made a day ahead of time just cover and refrigerate until serving. 6. I use a small electric chopper to chop cooked chicken and celery. | Buffalo Chicken Dip From: Kelly Damiano | Ingredients 3 large boneless chicken breasts 1/2 to 3/4 jar Marie's Blue Cheese 8 oz pkg cream cheese 1/2 to 3/4 bottle of Franks Buffalo Wing Sauce Bag of shredded cheddar | Directions Cook (boil) chicken- chop/shred mix together blue cheese, cream cheese, wing sauce and 3/4 bag of shredded cheese. Add shredded chicken mix up and put in casserole dish. Top with rest of shredded cheese & bake at 350 degrees for 25-30 minutes until bubbly hot. | The reason I fell in love... courtesy of Mama Dixon | 6

10: Entrées

11: Asian Chicken & Rice From: Stephanie Dickens | Ingredients 1 3/4 cups chicken broth 2 tablespoons cornstarch 2 tablespoons soy sauce 1/2 teaspoon ground ginger 1/2 tsp sesame seed oil 1 pound thin sliced chicken breasts cut into strips head or 2 of fresh broccoli 1 red pepper 2 cloves of garlic, minced 1/2 cup salted peanuts | Directions 1. Stir the cornstarch, broth, soy, ginger & sesame oil in a bowl, set mixture aside for later 2. Heat 1 tbsp oil in large skillet over med-high heat. Add the chicken and stir-fry until browned. remove chicken and set aside 3. Reduce head to medium and add another tbsp of oil. Add cut up broccoli, chopped pepper, and minced garlic. Stir fry vegetables to a tender crisp. Stir the broth Mixture and stir it into the skillet. Cook and stir until the mixture boils and thickens. Return the chicken to the skillet & add the peanuts and cook until the mixture is hot and bubbling. | Ingredients 2 Cups Choppen Pre-cooked Chicken (Perdue Short Cuts) 3 Tbsp chopped fresh cilantro 3-4 Tbsp Ranch Dressing 1 Tbsp Lime Juice 2 tsp Rice Vinegar Splash Mexican Hot Sauce (like Valentino, to taste) opt. 1 package Broccoli Slaw Mix 2 Radishes, sliced thin 8 Taco Shells | Directions Toss together Chicken, 2 Tablespoons Cilantro, Ranch Dressing, Lime Juice and Hot Sauce. Toss together Broccoli Slaw Mix, Radish, Vinegar and 1 Tablespoon of Cilantro. Divide Chicken Mixture and Slaw Mixture evenly between the Taco Shells. | Easy Adobe Lime Chicken Tacos From: Barb and Matt Zelonka | 8

12: Corn Chip Chicken From: Miranda Zelonka | 2 Chicken Breasts, sliced in half so they are thin into 4 pieces (aka butterflied) 1 BagCorn Chips 4 TblsAll Purpose Flour | 1/2 Cup+Canola Oil 2 Eggs, beaten 3 TblspWater OptionalServe with Salsa, Sour Cream, Hot Sauce, Rice | Ingredients | Directions | 1. Crush Corn Chips in the bag until most of it is almost a powder. You can do that by hand or with a rolling pin. Place on plate and mix in flour. 2. Combine Eggs and water in a bowl. 3. Preheat Cup of Oil in a heavy fry pan over med/high heat, do not let it smoke. 4. Double dip each piece of chicken as follows: Dip each piece of chicken into egg, then dip into corn chip/flour mix. Dip that same piece back into the egg, try to keep corn chip mixture on chicken, then back into corn chip/flour mixture. 5. After dipped the second time, place in heated oil. Repeat with the rest of the pieces. If oil becomes too hot, reduce heat to medium. 6. Allow chicken to fry, UNCOVERED until cooked through, flip Chicken very carefully with tongs after 5 minutes or when one side is golden brown. Cook another 5 min or until cooked through. Add more oil as needed, a little at a time. 7.Remove cooked pieces from pan and place on plate covered with a couple of paper towels to drain. | 9

13: Easy Crockpot Chicken Tacos From: Jackie Pavlo | Ingredients | Directions | English Muffins Eggs Butter Bacon American Cheese | Toast and butter muffin, scramble eggs, cook bacon on the side. Put eggs.cheese. and bacon on muffin wrap in tin foil to keep warm Enjoy!! | 1 envelope of taco seasoning 6 boneless skinless chicken breasts 1 jar of salsa Tortillas | Combine all ingredients in the crockpot, stir and cook on high (4-6 hours) or low (6-8 hours) Shred with a fork, place meat mixture in tortillas and top with favorite toppings! | MomMoms's McMuffin | Marc's favorite breakfast when visiting MomMom | 10

14: Pepper Steak From: Kelly Henzler | 1 pound boneless beef sirloin steak 2 tablespoons cooking oil 1 garlic clove, minced 1 teaspoon ground ginger 1 teaspoon salt 1/2 teaspoon pepper 3 large green bell peppers, thinly sliced 2 large onions, thinly sliced | 3/4 teaspoon beef bouillon granules 3/4 cup hot water 1 (8 ounce) can sliced water chestnuts, drained 1 tablespoon cornstarch 1/4 cup soy sauce 1/4 cup water 1/2 teaspoon sugar | Ingredients | Directions | Cut steak into 2-in. x 1/8-in. strips. In a large skillet or wok, brown steak in oil. Add garlic, ginger, salt if desired and pepper; cook 1 minute. Remove meat and keep warm. Add green pepper and onions to skillet; cook and stir for 5 minutes or until crisp-tender. Dissolve bouillon in hot water; add to skillet with water chestnuts. Combine cornstarch, soy sauce, cold water and sugar; stir into skillet. Add meat. Cook and stir until mixture boils; cook and stir 2 minutes more. | 11

15: Good Friday Special Aunt Nita's Spinach Pie | Ingredients | Directions | 2 - 9” frozen pie shells (thawed) or use your own pie crust recipe 8 strips of bacon (or more as desired) 1 large onion thinly sliced 2 cups Swiss cheese, cubed 1/3 cup grated Cheddar cheese 4 eggs 2 cups light cream tsp. nutmeg tsp. salt tsp. white pepper | Preheat oven to 450. Brown pie shells lightly for 3 to 5 minutes. Cook bacon in skillet until crisp. Remove along with about 1 tbsp. of fat. Saute onion in fat until transparent. Line pie shells with crumbled bacon, then onion. Fill with Swiss cheese and then grated Cheddar. Beat eggs, cream and seasonings. Pour over cheese mixture. Bake pies for 15 minutes at 450 degrees then reduce to 350 degrees and bake until knife inserted in center comes out clean. A pie should serve 6 generously. (Crust burns before center cooks, so put foil over crust only). You can freeze it, but don’t cook it first. | Spinach Frozen Dough Salt Black Pepper Oil Garlic | 1. Defrost dough, cook spinach when done drain it very well. 2. Put spinach in bowl with salt, pepper and garlic drizzle oil. 3. Cut dough in quarters and roll each one. 4. Put spinach in and fold dough and press around the edges. 5. Cook in oven on 350 degrees for 30 minutes until dough is brown. | Quiche Lorraine From: Aunt Rita Magliano | 12

16: Chicken Rollatini with Spinach alla Parmigiana Samantha Monastra & Maria Scala | 8 thin chicken cutlets, 3 oz each 1/2 cup whole wheat Italian seasoned breadcrumbs 1/4 cup grated parmesan cheese, divided 6 tablespoons egg whites or egg beaters 5 oz frozen spinach, squeezed dry of any liquid | 6 tbsp part skim ricotta cheese 6 oz part skim mozzarella (I used Polly-O) olive oil non-stick spray (I use my Misto) 1 cup pomodoro sauce or your favorite marinara sauce salt and pepper to taste | Ingredients | Directions | Wash and dry cutlets, season with salt and pepper. Preheat oven to 450. Lightly spray a baking dish with non-stick spray. Combine breadcrumbs and 2 tbsp grated cheese in one bowl and 1/4 cup egg beaters or egg whites in another. Shred or finely chop 1.5 oz of mozzarella cheese and combine with remaining grated cheese, spinach (make sure you squeeze it dry), 2 tbsp egg beaters, and ricotta cheese. Lay chicken cutlets down on a working surface and spread 2 tbsp of spinach-cheese mixture on each cutlet. Loosely roll each one and keep seam side down. Dip chicken in egg mixture, then in breadcrumbs and place seam side down in a baking dish (no toothpicks needed). Repeat with the remaining chicken. When finished, lightly spray with olive oil. Bake until cheese is melted and bubbling, about 3 more minutes. Serve with additional sauce on the side and grated cheese. | 13

17: Ingredients | Directions | SHRIMP CREOLE From: Patti McDermott | Ingredients 2 packages of frozen chopped broccoli (thawed) 2 eggs beaten well 1 tablespoon of finely chopped onion 1 8oz. package of shredded extra sharp cheddar cheese 3/4 cup of mayonaise 1 can of cream of mushroom soup | Directions Mix onion, cheese, mayonaise, and cream of mushroom soup together in mixing bowl Then add 2 eggs well beaten and mix Drain any excess water off of the thawed broccoli and mix with rest of ingredients Put in oven safe casserole dish Set oven to 350 degrees Bake in pre-heated oven for 1:15 min. then remove from oven and Enjoy!!!!!! | 1 LB RAW SHRIMP, DEVEINED, TAIL OFF 1 LG CAN WHOLE TOMATOES (28OZ) 1 RED OR GREEN PEPPER DICED 1 STALK CELERY (SLICED0 1 ONION CHOPPED LITTLE CAYENNE PEPPER SALT & PEPPER 1 TBSP FLOUR 1 BAY LEAF 1/2 STICK BUTTER | BRING SHRIMP TO BOIL, JUST TILL PINK. DRAIN AND CUT IN PIECES SAUTE DICED PEPPER, CELERY, ONION, BAY LEAF WITH A LITTLE BUTTER IN PAN. ADD 1 TBSP FLOUR TO PAN AND MIX, ADD TOMATOES IN BITE SIZE CHUNKS ALONG WITH JUICE FROM CAN. ADD PINCH OF SUGAR, SPRINKLE WITH SALT, PEPPER AND CAYENNE PEPPER COOK FOR 15 MINUTES, ADD SHRIMP AND SIMMER ADDITIONAL 15 MINUTES. SERVE OVER RICE | BROCCOLI SOUFFLE From: Aunt JoAnne | 14

18: Ingredients | Directions | Turkey Bird in a crock Pot Love, your Smoking Hot Aunt Lisa woooooooooo hoooooooooooo ( Lisa HERE) | Ingredients Fresh Jersey or Philly tomatoes Basil Garlic Oil Feta cheese Pasta of your choice | Directions Cut up tomatoes usually 6 to 8 dice real small put in a pot with oil and garlic and cook down the tomatoes , throw in sliced basil and salt and pepper for taste.. Boil Macaroni seperate pot, when tomatoes are cooked down ( leave little Chunky) macaroni done aldente,!!! put macaroni in a bowel throw the tomatoes on top and then throw your feta cheese... serve.. usually use rigatoni's or penne and salad on the side... great dinner and fast!!! if you want you can add chicken or sausage to this dish!!!!!!! | 1/2 cup of orange juice 1 can of jelly cranberry 1 package of french onion soup!!! | Put turkey in crock pot, slow cook with all ingredients, Cook until done and then put all the juices from crock pot and put in blender. Pour over Turkey and Enjoy!!!! | Aunt Debbie's Surrey Ave. SHOOBIE PASTA !!! | 15

19: Tortelinni warm casserole From: Nikki Brady | Ingredients 4 ozs. cream cheese, softened 3 Tbsp butter, melted 2 c. cooked, cubed chicken 2 Tbsp. milk 1/4 tsp. salt 1/8 tsp. pepper 1 Tbsp. minced onion 1 ( 8 oz. ) can Pillsbury crescent dinner rolls 3/4 c. seasoned croutons crushed | Directions Preheat oven to 350 degrees. Blend cream cheese and 2 T butter until smooth; add chicken, milk, s&p and onion. Mix well. Separate dough into 4 rectangles; firmly press perforations to seal. Spoon 1/2 cup meat mixture into center of each rectangle. Pull 4 corners of dough to top center of filling, twist slightly and seal edges. Brush tops with reserved butter and dip in crouton crumbs. Bake on ungreased cookie sheet 20-25 minutes until golden brown. Serves 4. | 1 bag of tortelinni, boiled 1small tomato chopped 2 gloves garlic & tbsp chopped onion all 3 sautee in olive oil. Add 1 bunch of broccoli crowns already boiled (top only). Add 1 cup of grilled chopped chicken breast. Mix all together in deep dish & add 1 jar Alfredo sauce. Mix well. Sprinkle mozzarella on top and bake @ 350 for 20 min. ENJOY!!! | CHICKEN CRESCENT SQUARES Marge Marsala | 16

20: Chicken Stuffed Shells Kelly Damiano | 1 cup mayonnaise 2 cans cream of chicken soup 1 onion | Directions | 1. Cook chicken as desired (boil steam saute) 2. Allow to cool and chop into cubes. 3. Chop celery and onion combine with 1 2/3 cups water and seasoning from stove top mix. 4. Bring to a boil for 5 mins and add stuffing combine with chicken and mayo. 5. Cook shells as per pkg and drain. 6. Stuff shells. 7. Mix 2 cans soup with 2 cans water & pour over shells in 9x13 inch pan. 8. Garnish with cheese and parsley. Oven Temp: 350 degrees Time: 1 hr | yummmmy... my every birthday dinner courtesy of Mama Damiano | 4 or 5 chicken breasts 1 pkg stove top stuffing 1 pkg lg. stuffing shells | 1 piece celery parm cheese parsley | 17

21: BIG OL' MESS From: Lynn Sponheimer | Ingredients 4 or 5 chicken breasts 1/2 cup olive oil 2 tablespoons Cajun or Creole seasoning 2 tablespoons fresh lemon juice 2 tablespoons chopped fresh parsley 1 tablespoon honey 1 tablespoon soy sauce Pinch of cayenne pepper 1 pound uncooked large shrimp, shelled, deveined | Directions Combine first 7 ingredients in 9x13 inch baking dish. Add shrimp and toss to coat. Refrigerate 1 hour. Preheat oven to 450 degrees. Bake until shrimp are cooked through, about 10 minutes, stirring occasionally. Garnish with lemon wedges, serve with a salad and French bread. | Directions Place sauage,peppers and onions in a foil pan (easy clean up) or baking pan Mix Tabasco sauce with sweet and sour sauce in small bowl and pour over mixture Place foil over the pan and seal the edges tightly Cook on the grill or in the oven for 45 mins on 350 degrees Makes 6 to 8 appetizer servings or 4 main course servings | Spicy Baked Shrimp Bonnie Cartieri | Ingredients 1 LB smoked sauage, cut into chunks 3 Jalapeno peppers sliced 1 green pepper cut in bite size chunks 1 sweet onion cut in bite size chunks 1/4 cup Tabasco sauce 1 10 OZ jar of sweet and sour sauce | 18

22: Crustless Broccoli Quiche Kristin Marinello | 6 large eggs 1 1/2 cups shredded low fat cheddar cheese 1/2 cup low fat half and half cream ( I use fat free milk sometimes) | Directions | 1.Pre-heat oven to 375 F 2.Par cook broccoli by steaming. 3.Spray 9" pie plate and spread cooked broccoli in bottom. 4.Sprinkle with shredded cheese. 5.In large bowl combine remaining ingredients stirring with a whisk until well blended. 6.Pour egg custard mixture over broccoli and cheese. 7.Bake in pre-heated oven for 35 minutes until firm. A low fat veggie quiche version that still packs in the flavor. | 1 tsp pepper 1/4 tsp cayenne pepper 1 tsp salt 3 cups broccoli | 19

23: Ramen Noodles From: Kim Ricketts | Ingredients 1/2 pound of elbow macaroni 3 tablespoons of butter 3 cups of milk 12 ounce sharp chedder 1 teaspoon of salt Black Pepper | Directions 1. Preheat oven to 350 cook for 45 minutes to an hour 2. Boil elbow macaroni 3. Pre butter bowl all around surfaces 4. Put a layer of macroni, add cheese on top and salt and pepper keep doing this in layers until all is gone. 5. Than add the 3 cups of milk | Macaroni & Cheese From: Lisa Bellace | 1. Boil water 2. Crush noodles in package 3. Cook noodles 4. Drain noodles as you desire for soup style or pasta style 5. Put in seasoning 6. Stir and enjoy | 20

24: Sides Salads Sauces

25: Bunzo's Macaroni Salad | 1lb. of Elbow Macaroni 1 can of tuna fish An onion Celery Mayo Salt and pepper | Bring macaroni to a boil cut up onions and celery real small When macaroni is done cool and add onions, celery, mayo, tuna fish, salt and pepper. Mix all together put in the fridge so the flavor all comes together. | Easy Peezy Pasta Salad | 16 ounces Rotini or Shell pasta (Tri-Color to jazz it up!) 1 (8 oz) bottle light zesty Italian dressing 2 cups sliced tomatoes 1/2 can (3 ounces) sliced olives 4 oz Grated Pecorino Romano cheese | 1. Cook pasta, rinse under cold water and drain well. 2. Place pasta, tomatoes and olives in large salad bowl 3. Add dressing and toss gently to coat 4. Add cheese and toss again 5. Cover and refrigerate a few hours before serving | Krista Capone | 22

26: Caesar Salad From: Rene Myers | 1 Cup of Extra Virgin Olive Oil ( I use 1/2 Wesson's Best Blend Oil and 1/2 Olive Oil ) 1/2 Cup of Red Wine Vinegar 3 Table spoons of Balsamic Vinegar 2 good splashes of Worcestershire Sauce 1 good splash of Soy Sauce 1 Tea spoon of Dry Mustard I Clove Of Garlic, Finely Chopped Couple Good Shakes of Salt and Pepper The Juice From 1 Lemon .......................................................................... 2 Heads of Roman lettuces, Chopped ( Wash and Dry good, Roman is very sandy ) 1 cup of Locatelli Cheese ( After you add dressing to washed and dried Lettuce .....Than add Locatelli ) Add Croutons and Toss Salad One of Mama and Papa Magliano's Favorite....Enjoy!! | Taffy Apple Salad From: Christine Rizzo 1 can (8ounces) pineapple tidbits in juice 2 medium red apples, cored and diced 2 medium granny smith apples, cored & diced 1/2 cup dry roasted peanuts coarsely chopped 4 oz cream cheese, softened 1 cup cool whip 1 cup mini marshmallows Additional chopped peanuts to sprinkle on top. ................................................................. 1. Drain pineapple reserving juice. 2. Put cream cheese in bowl and gradually whisk in reserved pineapple juice until smooth. Stir in cool whip. Mix until blended. 3. Add pineapple, apples, peanuts, and marshmallows to cream cheese mixture. Mix gently. Cover and refrigerate until ready to serve. Sprinkle with peanuts before serving. Can be served either as a side dish OR a dessert | 23

27: Mom's Gravy 1 lb or 2 lbs of country style ribs Brown in olive oil enough olive oil to cover bottom of pan. Pour 5 -29 oz.cans of Hunts tomato sauce over browned pork. Sprinkle 2 tbls. garlic powder 1 tsp.onion powder 2 basil leaves 2 tbls. parsley 5 tbls. parmesan Cheese Tsp. salt Tsp. pepper Stir and simmer 2 or three hours Serve over past | Mom's Meatballs 3 lbs of meatloaf mix 3 eggs Handful of parmesan cheese Handful of Italian bread crumbs Handful of water Mix meatballs with hands until all mixed in. Then use a bowl of water or run the faucet low to wet hands to roll the meat into balls. Coat pan with olive oil and place meatballs on it. Then sprinkle with salt and pepper. Bake at 350* for 10 minutes. Then put in the gravy pot to finish cooking for 2/3 hours while giving a gentle stir every 20 minutes. | 24

28: Desserts

29: Mom's Jewish Apple Cake | 6 apples cut in square chunks after peeling and coring. 2 teaspoons cinnamon 5 tablespoons of sugar 3 cups flour 2 cups sugar | 1 cup cooking oil 4 eggs 1/4cup orange juice 3 teaspoons baking powder 2 1/2 teaspoons vanilla 1 teaspoon salt | Ingredients | Pare,core and cut apples Sprinkle them with 2tsp.of cinnamon mixed with 5 tbsp of sugar, set aside. Combine all other ingredients in order given and beat to make a smooth batter . Pour half the batter into grease Bundt pan. Arrange half the apples over batter and cover with remaining half of batter. Top with rest of apples arranged evenly over batter. Place in preheated oven 350F and bake 1 1/2 or until cake is golden brown.turn out of pan carefully and let stand on rack to cool then sprinkle a little convection sugar. | 26

30: Strawberry Shortcake | 2 egg whites (room temp) 1/8 tsp cream of tartar 2 Tbsp sugar 1 Tbsp raw cane sugar 2 Cups frozen Cool Whip | 4 cups sliced strawberries 1/4 cup sugar 1 tsp all-purpose flour 1/3 cup butter, softened 1/2 cup sugar | 1/4 tsp salt 1 3/4 cups all-purpose flour 1 1/2 tsp baking powder 3/4 cup skim milk 1/4 tsp almond extract | Directions | 1. Combine sliced strawberries and 1/4 cup sugar in a bowl; stir well. Cover and chill 2 hours. 2. Preheat oven to 375. 3. Line a 9-inch round cake pan with wax paper. Coat pan with spray, and dust with 1 tsp flour; set aside. 4. Cream margarine at medium speed; gradually add 1/2 cup sugar, beating until light and fluffy. 5. Combine flour, baking powder, & salt 6. Add flour mixture to creamed mixture alternately with milk, beginning and ending with flour mixture. 7. Stir in almond extract. 8. Beat egg whites and cream of tartar at high speed until foamy. Gradually add 2 Tbsp sugar, 1 Tbsp at a time, beating until stiff peaks form. Gently stir about one-fourth of egg white mixture into batter. Gently fold in remaining egg white mixture. 9. Pour batter into pan. Sprinkle cane sugar over top of cake. 10. Bake at 375 for 25 minutes or until a wooden pick inserted in center comes out clean. Let cool in pan 10 minutes on a wire rack; remove from pan, and let cool completely on wire rack. | Slice shortcake in half horizontally. Place bottom half, cut side up, on a serving plate. Drain strawberries, reserving juice; drizzle half of juice over bottom cake layer. Spread 1 cup whipped topping over cake layer, and arrange half of strawberries over whipped topping. Top with remaining cake layer, cut side down, and drizzle with remaining reserved juice. Spread remaining cup whipped topping over top cake layer, and arrange remaining half of strawberries over whipped topping. | Kathy Ricketts | 27

31: Chocolate Chip Banana Bread | 1 1/4 cups of sugar 2 eggs 1/4 tsp salt 2 1/2 Bananas; Mashed 1 1/2 cups of flour 1/4 lb of butter 1 tsp baking soda 4 Tbsp sour cream 2 Tbsp Apple Sauce 2 tsp of vanilla 1/4 cup mini chocolate chips | 1. Preheat oven 325 2. Cream butter and sugar 3. Add lightly beaten eggs 4. Mix baking soda and sour cream in separate bowl then add it into main bowl 5. Beat well then add apple sauce, bananas, flour, salt, vanilla and chocolate chips 6. Add mixture into buttered bread pan and cook for 40-50 minutes or until top is brown | Michelle Zagursky | Easy No Bake Cheesecake | 8 ozCream Cheese 1 Cup Confectioners Sugar 1 tspVanilla Extract Large Container Cool Whip Pre-made Graham Cracker Crust | Ingredients | 1. Place Cream Cheese and Confectioner Sugar in mixing bowl and beat until creamed together and fluffy. 2. Add Vanilla and beat until mixed completely | 3. Carefully add Cool Whip and Blend thoroughly with a spoon, not the mixer. 4. Gently pour mixture into Graham Cracker Crust and freeze for 1 hour, remove from freezer and refrigerate for 2-3 hours before serving. | Gently mix in 1 Cup Mini Chocolate Chips before pouring into crust. Sprinkle 1 Cup Graham Cracker crumbs on top Garnish with Berries or Chocolate Chips, be creative | Aunt Barbara Capuzzi | Variations | 28

32: Cheese Cake | Ingredients 6 8oz cream cheese 10 eggs 2 cups of sugar 1 tsp. vanilla 1 can crusted pineapple | Directions Drain pineapple very good! Mix cream cheese & sugar Add 1 egg at a time to mixture Bake 350 for 50 minutes, sprinkle with cinnamon. Enjoy! | Connie Bello | Almond Crescents | Ingredients 1/2 cup powdered sugar 1 cup butter or margarine, softened 2 teaspoons vanilla 2 cups all-purpose flour 1 cup finely chopped almonds (I prefer to substitute pecans for the almonds) 1/4 teaspoon salt another 1/2 cup powdered sugar | Directions Heat oven to 400 In large bowl, combine first 3 ingredients, blend well Stir in flour, nuts, and salt until dough holds together Shape into 1" crescents Place 1 inch apart on ungreased cookie sheet Bake 10 to 12 minutes or until set but not browned Remove from cookie sheet and cool slightly Roll in powdered sugar Cool completely and roll again in powdered sugar Enjoy! | Joan Capone | 29

33: Aunt Cecilia's Pound Cake | 1/4lb butter (1 stick) 8oz cream cheese | 2 cups flour 2 teaspoons baking powder | 1. Preheat oven to 350 degrees. Grease and flour one tube pan* 2. Beat butter and cream cheese together. Alternate eggs and sugar into the butter and cream cheese mixture. Beat for 10 to 15 minutes (until fluffy). 3. Add flour and baking powder into mixture. | 1 3/4 cup of sugar 4 large eggs | 4.Mix until dry ingredients are blended in (about 2 minute) but do not over beat. Place batter into tube pan and bake for 50 minutes. *you can use other style pans, cake, loaf etc., but you will need to adjust the baking time to less (25-30 minutes). | Baked Cheesecake | (8 oz.) pkgs. Cream cheese 5 eggs 1 cup sugar 1 tsp. almond extract | Beat cheese, add sugar, then eggs, one at a time. Beat until smooth, adding almond. Pour into greased pan 9” x 9”. Bake at 350 for 40 to 45 minutes or until golden and cake cracks. | Topping: Mix 1 cup sour cream, 4 tbsps. Sugar, 2 tsps. Vanilla extract | Cool 10 minutes, add topping and bake 10 minutes more. Serve at room temperature or chill. Enjoy! | Directions | Lisa Magliano | 30

34: Delicious Rice Pudding | 1 stick of butter 1 cup of water 2 cups of long grain rice 1/4 cup of sugar 1/2 gallon of milk Step 1 Mix together & let come to a boil over medium heat, Simmer for 30 min. | Step 2 Beat together 4 eggs, 3/4 cups sugar, 2 teaspoons vanilla, add to rice mixture, stir. Top with nutmeg or cinnamon Enjoy! | Linda Toppi My mom's recipe | Chiffon Cake | Ingredients 2 cups flour 1 1/2 cups sugar 3 teaspoons baking powder 1/2 teaspoon salt 1/2 cup oil ( Do not use Canola) 3/4 cup water 1 teaspoon vanilla ( or lemon) 7 eggs (separate whites from yolks) | 1. Place egg whites in large bowl and beat until stiff 2. In separate bowl add separated egg yolks to remaining ingredients and beat until batter falls in folds from spoon 3. FOLD egg yolk mixture into beaten egg whites 4. Pour into ungreased tube pan and bake in preheated oven 55 or 60 minutes 5. Remove from oven and turn cake pan UPSIDE DOWN to cool. 6. Use knife to separate cake from pan. sprinkle with powder sugar or ice with favorite icing. | Grandmom Capone | 31

35: MARIEANN FLICK'S TIRAMISU | Ingredients 1/2 cup sugar 1/3 cup water 2/3 cup hot strong coffee 2 tablespoons amaretto 2 tablespoons hazelnut liqueur (or any coffee liqueur) 2 8-ounce cartons mascarpone cheese, softened 1/3 cup sugar 1 teaspoon vanilla 1 1/2 cups whipping cream 3 3-ounce packages ladyfingers (acme has these in their bakery section-they are soft) 1 tablespoon unsweetened cocoa powder | Directions 1. For the syrup. In a small saucepan, combine 1/2 cup sugar and the water. Bring to boiling, stirring to dissolve sugar. Remove from heat, cool. Stir in coffee, amaretto and the coffee liqueur. 2. For the filling. In a medium bowl, stir together mascarpone cheese, the 1/3 cup sugar, and vanilla. In a chilled medium mixing bowl, beat whipping cream with chilled beater of an electric mixer on medium speed until soft peaks form (tips curl). Fold 1/2 cup of the whipped cream into the mascarpone mixture to lighten. Fold in remaining whipped cream. 3. To assemble. Arrange half of the ladyfingers in a 2-quart square baking dish. Brush with half of the syrup. Spread with half of the filling. Arrange the remaining ladyfingers on top of layers in pan. Brush with the remaining syrup. Spread with the remaining filling. Sprinkle with cocoa powder. Cover and chill for 4 to 24 hours before serving. optional : garnish with raspberries and chocolate covered espresso beans. Makes 16 servings. Note: I usually make 3 layers, not 2 | I hope you enjoy this recipe Laura!! xoxo PS- YOUR DAD LOVES THIS!!! | 32

36: Irish Car Bomb Cupcakes | For the Cupcakes: 1 cup Guinness stout 1 cup unsalted butter, at room temperature cup cocoa powder 2 cups all-purpose flour 2 cups granulated sugar 1 teaspoons baking soda teaspoons salt 2 eggs 2/3 cup sour cream | Directions 1. To Make the Cupcakes: Preheat oven to 350 degrees F. Line 24 cupcake cups with liners. Bring the Guinness and butter to a simmer in a heavy, medium saucepan over medium heat. Add the cocoa powder and whisk until the mixture is smooth. Cool slightly. 2. Whisk the flour, sugar, baking soda and salt in a large bowl to combine. Using an electric mixer, beat the eggs and sour cream on medium speed until combined. Add the Guinness-chocolate mixture to the egg mixture and beat just to combine. Reduce the speed to low, add the flour mixture and beat briefly. Using a rubber spatula, fold the batter until completely combined. Divide the batter among the cupcake liners. Bake until a thin knife inserted into the center comes out clean, about 17 minutes. Cool the cupcakes on a rack. 3. To Make the Whiskey Ganache Filling: Finely chop the chocolate and transfer it to a heatproof bowl. Heat the cream until simmering and pour it over the chocolate. Let it sit for one minute and then, using a rubber spatula, stir it from the center outward until smooth. Add the butter and whiskey and stir until combined. Let the ganache cool until thick but still soft enough to be piped. 4. To Fill the Cupcakes: Using a 1-inch round cookie cutter (or the bottom of a large decorating tip), cut the centers out of the cooled cupcakes, going about 2/3 of the way down. Transfer the ganache to a piping back with a wide tip and fill the holes in each cupcake to the top. 5. To Make the Baileys Frosting: Using the whisk attachment of a stand mixer, whip the butter on medium-high speed for 5 minutes, scraping the sides of the bowl occasionally. Reduce the speed to medium-low and gradually add the powdered sugar until all of it is incorporated. Add the Baileys, increase the speed to medium-high and whip for another 2 to 3 minutes, until it is light and fluffy. 6. Using your favorite decorating tip, or an offset spatula, frost the cupcakes and decorate with sprinkles, if desired. Store the cupcakes in an airtight container. | Kathy Wilson | For the Whiskey Ganache Filling: 8 ounces bittersweet chocolate 2/3 cup heavy cream 2 tablespoons butter, room temperature 2 teaspoons Irish whiskey | For the Baileys Frosting: 2 cups unsalted butter, at room temperature 5 cups powdered sugar 6 tablespoons Baileys Irish Cream | Yield: 24 cupcakes Prep Time: 40 minutes Bake Time: 17 minutes | 33

37: Weight Watchers Tiramisu | Ingredients 10 oz. Angel food cake 12 oz. Lt. Cream cheese 1/2 cup of sugar 1 Tsp vanilla Extract 2 Tbsps Unsweetened Cocoa 1 oz. Semisweet chocolate 4 Oz. brewed expresso | Directions Using a serrated knife cute angel food cake into 12 slices and set aside. In a mixing bowl combine both cream chesses,sugar and vanilla . Mix until blended smooth, combine cocoa and grated chocolate in a seperate bowl. set aside. Pour expresso into a shallow Dish. Dip 4 cake slices into expresso mix and turn to coat. Place cake slices crosswise in the bottom of an 8 inch loaf pan and press cake down to coat bottom( break up cake if necessary). Gently spread 1/3 cream cheese mix over cake sprinkle with 1/3 cocoa mix. Repeat procedure with remaining cake slices. cream cheese mix and cocoa mix to make 3 layers...mmm. refigerate for 2 hours cut into 8 pieces and serve. Bammmm You will be the hit of a party!! | Dee's Tandy Cakes | Ingredients 2 cups all-purpose flour 4 large eggs 1sp baking powder 1 cup whole milk 1/4 teaspoon salt 2 cups granulated sugar 1-1/2 tsp vanilla extract 1-1/4 cups peanut butter 2 large Hershey bars | Directions Preheat oven to 350 degrees. Grease and flour a cookie sheet with sides. Mix flour, baking powder, salt (set aside). In a mixing bowl, combine eggs, sugar and vanilla. Beat on high speed until thick.. Beat in the flour mixture. don't overbeat, Microwave milk/butter until it boils. Stir the hot milk and butter mixture into the batter. Pour batter onto cookie sheet and bake for 20-25 minutes. While hot spread peanut butter on cake and then put into freezer until hard. Microwave-safe dish, chocolate and 2 tsp of butter and spread over cake, then refrigerate until hard then let it get to room temperature and cut into squares | Dee Deery | Chef crazy Bitch Aunt Debbie !!!!! xxooooooxxoxxooxoxo | 34

38: Double-Chocolate Cake | 1 (18.25 ounce) package devil's food cake mix 1 (5.9 ounce) package instant chocolate pudding mix 1 cup sour cream 1 cup vegetable oil 4 eggs 1/2 cup warm water 2 cups semisweet chocolate chips | Preheat oven to 350 degrees F (175 degrees C). In a large bowl, mix together the cake and pudding mixes, sour cream, oil, beaten eggs and water. Stir in the chocolate chips and pour batter into a well greased 12 cup bundt pan. Bake for 50 to 55 minutes, or until top is springy to the touch and a wooden toothpick inserted comes out clean. Cool cake thoroughly in pan at least an hour and a half before inverting onto a plate If desired, dust the cake with powdered sugar. Serve with whipped cream | Colleen DeFruscio | Cake Mix Cookies | Any box of cake Mix (Pillsbury works great) 1/3 cup veg/canola oil 2 eggs Frosting of choice | Ingredients | Step 1 Heat oven to 375F. In large bowl, combine cake mix, oil and eggs; stir with spoon until thoroughly moistened. Shape dough into 1-inch balls; place 2 inches apart on ungreased cookie sheets. With bottom of glass dipped in flour, flatten to 1/4-inch thickness. Step 2 Bake at 375F. for 6 to 8 minutes or until edges are light golden brown. Cool 1 minute; remove from cookie sheets. | Michelle Zagursky | 35

39: Vanilla Chex Mix | 1 lb vanilla melting chips (a.c. Moore) 3 cups rice Chex cereal 3 cups corn Chex cereal 3 cups Cheerios 2 cups pretzel sticks 2 cups peanuts 1 12 oz. bag of plain M&m's | 1. Combine cereals, pretzels, peanuts and M&M's in a big bowl. 2. Melt the vanilla chips in the top of a double boiler. 3. Pour the melted vanilla all over the mix and stir to coat evenly. 4. Spread pieces on waxed paper and cool. 5. Break into small pieces. 6. Store in an airtight container and refrigerate to keep fresh. Enjoy! | Jenna Brocklesby | Pound Cake | 1 cup of butter 1 teaspoon of vanilla 2 cups of sugar 3 cups of flour 3 eggs 2 Tsp baking powder 1 cup milk pinch of salt | Ingredients | Mix well in one bowl Bake 325 degrees for about 1 hour 15 minutes to 1 1/2 hours test with cake tester | Rita Damiani (Bunny's Godmother) | 36

40: Carmelitas | Ingredients 32 caramel squares, unwrapped 1/2 cup heavy cream 3/4 cup butter, melted 3/4 cup brown sugar, packed 1 cup flour 1 cup rolled oats 1 teaspoon baking soda 6 ounces semisweet chocolate chips | Directions Combine caramels and cream in a small saucepan over low heat. Stir until completely smooth; set aside. In a separate bowl, combine melted butter, brown sugar, flour, oats, and baking soda. Pat half of the oatmeal mixture into the bottom of an 8x8" pan. Bake at 350 degrees for 10 minutes. Remove pan from oven and sprinkle chocolate chips over crust. Pour caramel mixture over chocolate chips. Crumble remaining oatmeal mixture over caramel. Return to oven and bake an additional 15-20 minutes, until the edges are lightly browned. Remove from oven and cool completely before cutting. *A stint in the fridge will help them cool off if you're pinched for time. They shouldn't be served cold, but all of that molten caramel takes a long time to cool down. They should be stored and served at room temperature. **To make a 9x13" version, simply double the amounts. ***If you want to use homemade or store-bought caramel sauce in place of the caramel/cream mixture, use 1 1/4 cups of sauce. | Michelle Zagursky | 37

41: 7-Up Cake 3 sticks margarine 3 cups sugar 5 eggs 3 cups all-purpose flour 2 Tablespoons lemon extract cup 7-up or you can use sprite or sierra mist Cream sugar and margarine until fluffy. Add eggs, beating after each egg. Add flour. Blend in lemon extract and 7-up. Bake in tube pan at 325 for 1 hours. | Cream Cheese Icing cup butter or margarine 1 (8 oz.) pkg. cream cheese, softened 1 tsp. Vanilla 1 lb. Confectioners’ sugar | Carla Capone | 38

Sizes: mini|medium|large|gargantuous
Default User
  • By: Michelle Z.
  • Joined: over 6 years ago
  • Published Mixbooks: 1
No contributors

About This Mixbook

  • Title: Laura's Bridal Shower Cookbook
  • A collection of recipes from Laura's wedding shower guests.
  • Tags: wedding, shower, cookbook
  • Published: almost 6 years ago