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Lew Crew Cookbook

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Lew Crew Cookbook - Page Text Content

FC: The Lew Crew Cooks: 2008-2012

1: Dear Lew Crew- What can I say to the most beautiful, talented, and inspiring group of women I know? It has been such a blessing to grow with you all over the past four years. From our earliest days of Frosh-O in Lewis to our late nights at the Backer senior year, every minute has been simply the best. We've laughed, cried, studied, and played together, and now we're ready to graduate together. I cannot wait to see the amazing places life is about to take us, but let's always remember Notre Dame, where we met as strangers in an old, un air conditioned dorm, and made it into a home by making each other family. I love you all, Colleen

2: Breakfast and Breads

3: EASY PAN BISCUITS Ingredients: 2 c. Bisquick 1/2 c. Sour Cream 6 tbl Sprite Butter Directions: 1.Heat oven to 425 degrees. 2.Mix together Bisquick, sour cream, and sprite to form wet dough 3.With well floured hands, roll dough into balls. Balls should be of a size to fit 4-5 across in a 9x9 casserole/baking dish, making 20-25 small biscuits. The biscuits may be touching. 4.Once all biscuits are formed, pour 1/4 cup butter (Or whatever is to your taste, you can’t mess this up!) over the biscuits. 5.Bake for 12-15 minutes until the tops start turning golden brown 6.Once out of the oven, pour another 1/4 cup butter over the biscuits 7.Serve with whatever you like on your biscuit! Honey, Jelly, Gravy, etc. -Colleen Cusick

4: HANNAH’S HEALTHY BANANA BREAD Ingredients: 2 1/2 cups whole wheat pastry flour 3/4 cup brown sugar, packed (or more, to taste) 1T baking powder 3/4t salt 1/2t cinnamon 1 1/2 cups mashed ripe bananas (about 3 large) 1 cup skim milk (or almond or soy milk) 3/4 cup creamy natural peanut butter w/ salt 1t vanilla extract 1/4 cup egg substitute (or 1 egg) 100g (3.5 oz) dark chocolate, chopped into small chunks Directions: 1.Preheat oven to 350 degrees. Grease two 95 inch loaf pans (or muffin tins). 2.In a large bowl, mix together flour, sugar, baking powder, salt and cinnamon. 3.In a medium bowl, combine mashed bananas, milk, peanut butter, vanilla and egg. 4.Pour the wet mixture into the dry mixture and stir just until combined. Mix in the chocolate chips. 5.Split evenly between the two pans and bake for 45 to 50 minutes or until a toothpick comes out clean. 6.Let the loaves cool in the pan for 10-15 minutes, then remove from the pan and let them cool completely. Even better the next day! -Hannah Miller

5: LIBBY'S HEALTHY BANANA BREAD Ingredients: 1/2 cup organic, raw sugar 1/2 cup unsweetened apple 2 eggs or egg substitute 3 ripe bananas 2 cups whole wheat flour 1 tsp. baking soda 1 tsp. salt 1 tsp. vanilla 1/2 tsp. almond extract Directions: 1.Preheat oven to 325 degrees 2.Mash bananas in a small bowl and set aside 3.Combine flour, baking soda, and salt in a small bowl, set aside 4.In large bowl, beat the applesauce and sugar together 5.Add eggs, beating until the mixture is foamy 6.Stir in mashed bananas, vanilla, and almond extract 7.Add the dry ingredients in increments, stirring until well combined 8.Pour batter into pan, and bake for 50 minutes 9.After 50 minutes, begin testing bread with a toothpick, when it comes out clean, remove from oven -Libby Redline

6: PUMPKIN BREAD Ingredients: 2 eggs 1/2 cup canola or vegetable oil 1/3 cup water 1 cup canned pumpkin 1 3/4 cup flour 1 1/2 cup sugar 1 tsp baking soda 3/4 tsp salt 1/2 tsp cinnamon Can add walnuts or raisins Directions: 1.Heat oven to 350 degrees 2.Beat eggs, oil, water, and pumpkin 3.In a separate bowl, combine flour, sugar, and salt 4.Combine wet and dry ingredients and mix thoroughly 5.Pour into aluminum pan 6.Bake at 350 for 45 minutes -Natalie Geiger

7: SUPER EASY CRUSTY BREAD Ingredients: 3 cups lukewarm water (100 degrees F) 1 1/2 tbl instant yeast 1 1/2 tbl kosher salt 6 1/2 cups all purpose flour Directions: 1. Combine yeast, salt, and water in a very large container 2. Mix in the flour until the mixture is moist, with no dry patches. No kneading required! 3. Allow to rise for about 2 hours, covered, but with some air vents 4. You can use the dough at any point after this, but it can also be stored in the fridge for up to two weeks. 5. Sprinkle the surface of your dough with flour, flour your hands, and pull of about a 1 pound portion of flour (this recipe makes four loaves) 6. Stretch the sides of the dough around until the top of your ball is smooth. 7. Place the dough on parchment paper on a cookie sheet or in a loaf pan and let rise about30-40 minutes. 8. While the oven heats to 450, place a shallow pan on the bottom rack of the oven. 8. Dust the top of the loaf with a little four and slice a couple of shallow lines with a sharp knife. 9. Put the bread in the oven, pour a glass of water into the shallow pan, and quickly shut the door. Bake for 30-35 minutes depending on the size of your loaf, making sure the crust is golden brown. Let cool before slicing. -Colleen Cusick

8: ECK CENTER GREEN SMOOTHIES Ingredients: 1 cup almond milk 1/2 c greek yogurt 1 tablespoon peanut butter 1 banana 8-9 frozen strawberries 1 tablespoon safflower oil 3 handfuls of spinach ice Directions: Put it all in a blender, blend, drink, enjoy. You can add any other fruit you're into (peaches and pineapple recommended). -Rachel Hamilton

9: Appetizers and Dips

10: SOFT PRETZEL BITES Ingredients: 1 1/2 cups warm water 2 tbl light brown sugar 1 package active dry yeast 3 oz unsalted butter, melted 2 1/2 tsp kosher salt 4 1/2 to 5 cups all-purpose flour Vegetable oil 3/4 cup baking soda 1 whole egg beaten with 1 tbl cold water (egg wash) Coarse sea salt Directions: 1. Combine the water, sugar, yeast, and butter in the bowl of a stand mixer and mix with the dough hook until combined. Let sit for 5 minutes. 2. Add the salt and four and mix on low speed until combined. Increase the speed to medium and continue kneading until the dough is smooth and begins to pull away from the side of the bowl, about 3 to 4 minutes. Remove the dough from the bowl, place on a flat surface and knead into a ball with your hands. 3. Oil a bowl with vegetable oil, add the dough, and turn to coat with the oil. Cover with a clean towel or plastic wrap and place in a warm spot until the dough doubles in size, about an hour. 4. Preheat the oven to 425 degrees. 5. Bring the water to a boil in a small roasting pan or pot over high heat and add the baking soda (Note: Add the baking soda slowly otherwise the pot will boil over and make a huge mess) 6. Remove the dough and place on a flat surface. Divide the dough into 8 equal pieces, about 4 1/4 to 4 1/2 ounces each. Roll each piece into a long rope measuring 22 inches and shape. Cut the dough into one inch pieces to make the pretzel bites. boil the pretzel bites in the water solution in batches, about 15 bites at a time. Boil for about 30 seconds. 7. Remove with a slotted spoon and place pretzel bites on a baking sheet that has been sprayed with cooking spray. Make sure they are not touching. Brush the tops with the egg wash and season liberally with the salt. Place into the oven and bake for 15 to 18 minutes until golden brown. Remove to a baking rack and let rest 5 minutes before eating. -Rachel Hamilton

11: BEER CHEESE DIP Ingredients: 2 cups shredded cheddar cheese 2 packages cream cheese, softened 1 packet Hidden Valley Ranch Mix 1/2 to 3/4 cup beer 10 ounces Velveeta Directions: 1. Combine cheddar cheese, cream cheese, and ranch mix in a medium microwave safe bowl 2. Gradually stir in the beer until the mixture reaches the desired consistency 3. Cut the Velveeta into very small pieces and mix into the dip 4. Microwave the dip one minute at a time, stirring after each minute, until the Velveeta melts

12: WAMSER FAMILY SUPER BOWL DIP Ingredients: 1 Pack Cream Cheese 1 Can Hormel Chili & beans 10ish oz. shredded Monterey Jack cheese 1 can of sliced olives Directions: 1.Allow cream cheese to soften. 2.Once softened, spread evenly on bottom of pan (Use a pan smaller than a 9x13 but larger than an 8x8) 3.Spread chili evenly 4.Spread shredded cheese evenly 5.Add sliced olives evenly over the top 6. Pop in the oven for ~20 mins at 350 degrees (until cheese starts to bubble), remove, and serve! -Julie Wamser | SPINACH ARTICHOKE DIP Ingredients: 2 cups parmesan cheese 1 (10 ounce) box frozen chopped spinach , thawed 1 (14 ounce) can artichoke hearts , drained and chopped 2/3; cup sour cream 1 cup cream cheese 1/3; cup mayonnaise 2 teaspoons garlic , minced Directions: 1.Preheat oven to 375F. 2.Mix together Parmesan cheese, spinach, and artichoke hearts. 3.Combine remaining ingredients and mix with spinach mixture. 4.Bake for 20-30 minutes. 5.Serve with crackers or toasted bread. -Kacey Gergely

13: PEPPERONI PIZZA PUFFS Ingredients: 3/4 cup flour 3/4 teaspoon baking powder 1 tablespoon Italian seasoning pinch of salt pinch of red pepper flakes 3/4 cup whole milk 1 egg, lightly beaten 1 cup shredded mozzarella cheese 1/4 cup grated Parmesan cheese 1 cup cubed pepperoni 1/2 cup store-bought pizza sauce Directions: 1.In a large bowl, whisk together the flour, baking powder, Italian seasoning, salt and red pepper flakes; 2.Whisk in the milk and egg. 3.Stir in the mozzarella, Parmesan and pepperoni; let stand for 10 minutes. 4.Stir the batter and divide among greased mini-muffin cups (should make about 24 muffins). Bake at 375 degrees until puffed and golden, 20 to 25 minutes. 5.Before serving, heat the pizza sauce until warmed through. Serve the puffs with the pizza sauce for dipping. -Carolyn Christian

14: ROASTED CHICKPEAS Ingredients: 1 (12 ounce) can chickpeas (garbanzo beans), drained 2 tablespoons olive oil Salt (optional) Garlic salt (optional) Cayenne pepper (optional) Directions: 1.Preheat oven to 450 degrees F (230 degrees C). 2.Blot chickpeas with a paper towel to dry them. 3.In a bowl, toss chickpeas with olive oil, and season to taste with salt, garlic salt, and cayenne pepper, if using. 4.Spread on a baking sheet, and bake for 30 to 40 minutes, until browned and crunchy. Watch carefully the last few minutes to avoid burning. -Hannah Miller

15: SWEET POTATO FRIES Ingredients 2 medium sweet potatoes, peeled 1 Tbsp of brown sugar {optional} 2 Tbsp olive oil Salt + pepper Directions: 1.Preheat oven to 450 degrees. 2.Halve the sweet potatoes lengthwise and cut each half into. 3.Place them on a sheet pan and toss with the olive oil. 4.Spread the potatoes in one layer. 5.Combine the brown sugar {optional}, salt, and pepper and sprinkle on the potatoes. 6.Bake for 15 minutes and then turn with a spatula. 7.Bake for another 5 to 10 minutes, until lightly browned. 8.Sprinkle lightly with salt and serve hot. -Stefanie Weber | BLACK BEAN AND CORN FETA DIP Ingredients: 1 can sweet corn drained 1 can black beans rinsed and drained 1 bunch green onions chopped 1/4 c. olive oil 1/4 c. apple cider vinegar 1/4 c. sugar 6-8 oz. feta cheese Directions: 1. Mix everything together in a large bowl until uniformly combined 2. Let marinate in the fridge for a couple of hours before serving (It gets better the longer it sits) 3. Serve with chips- I think Frito Scoops are best -Colleen Cusick

16: Main Courses

17: 2107’s CREAMY AVOCADO PASTA This was created on a night when all we had in our kitchen was pasta and a couple of mushy avocados. Turns out there is actually a real recipe for avocado pasta... it's creamy like alfredo, but way better for you! Here's our modified version (wow I feel like a TV cooking personality): Ingredients: 1 ripe avocado (or 2 if you want!) 6 oz spaghetti 1 clove garlic, crushed or minced Juice of half a lemon 2 T olive oil 1/2 tsp salt Black pepper to taste Directions: 1.While water is boiling/pasta is cooking, combine garlic, olive oil, and lemon juice in medium bowl. 2.Cut avocado in half, remove pit, and scoop into the bowl with the oil and lemon mixture. Whisk (or mash with fork) until creamy. Add salt and pepper. 3.After pasta is cooked and strained, toss with avocado sauce. 4.For extra nom factor, add fresh chopped tomato and/or cheese of your choice. Best enjoyed with cheap wine and man-shaped ice-cubes. -Katie Buetow and Rachel Hamilton

18: GRANDMA CUSICK’S FAMOUS POT ROAST Ingredients: Boneless chuck roast (a good size that will fit in your slow cooker or oven roaster) Flour Salt and Pepper 3 stalks celery 2 Onions 1 Garlic Clove 1 can cream of mushroom soup 1/2 cup red wine Carrots Mushrooms (optional) Directions: 1.Mix some flour, salt and pepper and roll the roast in this. 2.Put 2 tablespoons of oil in a big skillet. Heat and then brown roast on all sides. 3.Add three stalks of celery to bottom of roaster. Place roast on top. 4.Add onions cut into quarters and one clove of garlic, smashed. 5.Add one can cream of mushroom soup and 1/2 cup red wine if you have it. 6.Cook at 325 for 1 1/2 hours in oven. If slow cooker you need more time. 7.Add whole or cut up carrots and 1/2 pound whole Small mushrooms 8.Continue cooking for 1 - 2 hours. This makes its own gravy as it cooks. *I prefer to have mashed potatoes as a side but Grandma Cusick put the potatoes in the pot. You can add and omit vegetables as you like. -Colleen Cusick

19: RIGATONI WITH CHICKEN BOLOGNESE A SEXY VALENTINE’S MEAL Ingredients: 1 pound ground chicken breast 16 ounce can tomato sauce 6 ounce can tomato paste 1/2 cup water 1 large carrot finely chopped 1/2 onion, finely chopped 2 garlic cloves, minced 1 tbl. Chili powder 1 tsp Italian seasoning 1 1/2 tsp. salt 1/2 tsp. black pepper 1 bay leaf 2 tbl chopped parsley 1 pound rigatoni Grated Parmesan cheese Directions: 1.In a stockpot, combine the ground chicken, tomato sauce, tomato paste, water, carrot, onion, garlic, chili powder, Italian seasoning, salt, pepper, and bay leaf. 2.Cover and simmer over medium heat for an hour stirring occasionally 3.Remove bay leaf, stir in parsley 4.Meanwhile, cook rigatoni and toss with sauce, serve with grated Parmesan -Caitlin Wilson

20: PEACH CHICKEN Ingredients: 4 boneless chicken breasts 2 tbsp lemon 1 Can of Peaches Salt & Pepper Directions: 1.Season chicken and place in a casserole dish. 2.Pour the peach juice and lemon juice into the dish so that it covers the chicken. 3.Bake at 350 for 35-40 minutes. 4.Take it out and add the peach slices to the top of the chicken and cook for another 10-15 minutes. 5.Take it out and serve! I recommend accompanying the chicken with 1/2 cup of rice and seasoned green beans for a simple healthy meal -Julie Wamser

21: SLOW COOKER BARBEQUE PULLED PORK Ingredients: 1 Pork Roast of any kind (2 lbs or more) 1 can of Coke, Pepsi, Dr. Pepper, or any regular soft drink 1 bottle BBQ sauce (your favorite store bought kind) Directions: 1.Place roast, coke, and BBQ sauce in a slow cooker turned on LOW 2.Let cook for 7-10 hours 3.Take out and shred meat, then put back in the slow cooker for another hour or so to get good and saucy 4.Serve as a main course or on a sandwich. Delicious as leftovers too! -Colleen Cusick | SWEET POTATO CASSEROLE Ingredients: Casserole: 2 cups mashed potatoes (3) 3/4 cup sugar 2 eggs beaten 1 cup milk 1/2 tsp. nutmeg 1/2 tsp. cinnamon Directions: 1.Mix casserole ingredients and pour in greased casserole dish 2.Bake at 400 degrees for 20 minutes 3.Mix topping ingredients and spread over hot casserole -Caitlin Wilson | Topping: 3/4 stick melted butter 3/4 cup corn flakes crushed 1/2 cup pecans chopped 1/2 cup brown sugar

22: CORN EMPANADAS Ingredients: 4 tablespoons butter 1/4 cup all-purpose flour 1 cup milk 1/4 teaspoon smoked paprika (or more to taste) Salt and ground pepper 2 cups frozen corn, defrosted 1 heaping tablespoon chopped flat-leaf parsley (optional) Sugar to taste (about 1 cup for sweet corn empanadas) 8 6-inch store bought empanada wrappers for large empanadas or 2 refrigerated pie crusts for mini empanadas Vegetable oil Directions: 1. Make the filling: Heat the butter in a small saucepan over medium heat. Add the flour and cook until smooth and bubbly, about 3 minutes. Add the milk slowly while whisking constantly. Bring to a simmer, stirring constantly, paying special attention to the corners of the saucepan. Add the paprika and salt and pepper, to taste. Add the sugar. Stir in the corn and parsley and return to a simmer. Scrape the filling into a bowl and cool completely before filling wrappers. 2. To Form: If using pre-made pie crusts or homemade empanada dough use a cookie cutter or class to create circles about 3 inches in diameter. Add a spoonful of the filling onto one half of the wrapper. Moisten one edge of the wrapper with warm water. Fold the circle in half covering the filling. Use a fork to crimp the edges shut. **. Then, poke a few holes in the top to let steam escape while baking. 3. For baked empanadas: Preheat the oven to 375 F. Line a baking sheet with parchment paper or use a non-stick baking sheet. Bake until the empanadas are light golden brown. 15-25 minutes depending on how large you made your empanadas. Cool before serving. -Rachel Hamilton

23: THAI PEANUT CHICKEN Ingredients: 1 Package Chicken Breasts 2 tbl. Soy Sauce 2 tbl. Olive Oil 1/4 c. Crunchy Peanut Butter 2 tbl. Sugar 1/4 c. water 1/4 c. green onions Carrots, Snap Peas, or Bell Peppers Cayenne Pepper to taste (if you like spicy!) Directions: 1.Mix soy sauce, olive oil, peanut butter, sugar, and water in a separate bowl until you achieve a creamy consistency (may require some vigorous mixing). Feel free to add more/less of any ingredient if you want a sweeter/nuttier/saltier sauce. 2.Layer thinly sliced carrots, peas, or peppers (whatever you like) on the bottom on a 9x9 baking dish. 3.Place chicken on top and pour sauce over chicken breasts 4.Cover and bake at 425 degrees for 30-40 minutes or until the chicken is cooked through 5.Serve over rice or noodles -Colleen Cusick

24: SWEET ‘N SOUR MEATBALLS Ingredients: 1 lb ground beef 1 cup soft bread crumbs 1 eggs, slightly beaten 2 tbl. minced onion 2 tbl. milk 1 clove garlic, minced 1/2 tsp. salt 1/8 tsp. pepper 1 tbl. vegetable oil 2/3 cup grape jelly 2/3 Heinz chili sauce Directions: 1.Combine first 8 ingredients and form into 40 bite size meatballs, using a rounded tsp. for each 2.Brown meatballs lightly in oil 3.Cover, cook over low heat for 5 minutes, drain excess fat 4.Combine chili sauce and jelly, pour over meatballs 5.Heat, stirring occasionally, until jelly is melted 6.Simmer 10-12 minutes until sauce has thickened, basting occasionally *Can also be made in a crock pot, cooking for several hours, until fully cooked and tasty! -Caitlin Wilson

25: KATIE'S SECRET RECIPE MEATBALLS Ingredients: 1 lb ground beef Salt and Pepper (a few generous turns of the grinder thing) Parsley to taste 4-5 eggs 1/4 c Bread crumbs (+ more if it looks too wet when you combine everything) 1-2 cloves garlic 1 tspn onion powder 1/2 Tbspn Worcestershire sauce 1/4 cup grated Parmesan or Romano cheese Tomato sauce!! Directions: 1. Hand-mix all ingredients in large bowl. 2. Shape into balls about 1 to 1 and 1/2 inches in diameter and place on foil-lined baking sheet. 3. Broil on highest oven rack for 3-4 minutes, then turn meatballs over and repeat. 4. Finish cooking by simmering meatballs in tomato sauce on stove (for however long you want, really!) -Katie Buetow

26: This recipe looks long and complicated. It is really pretty simple and quick. Don't be intimidated. The Spanish Tortilla is among the best foods because it is great served warm or cold. If you're feeling adventurous, you can cook the tortilla with just about any vegetable, cheese, or meat in it. I really like tortillas with spinach, ham, chorizo, manchego cheese, or peppers. Ingredients: 2 pounds of potatoes (best to measure by weight, as potatoes vary so much in size) 1 medium to large yellow onion 7-8 large eggs Salt and pepper Process: !. Peel the potatoes and slice them thin, inch or smaller if you prefer. Dice the onions or slice thinly. 2. Heat the olive oil in a skillet over medium-low heat. Test the oil by dropping in a single piece of potato. When small bubbles form around the edges, add the rest of the potatoes and the onions. 3. Cook the mixture over medium-low heat, stirring occasionally until the potatoes are softened and lightly browned. Generally, about 20 minutes. 4. While the potatoes cook, crack the eggs into a large bowl. Add two or three pinches of salt and pepper. My Spanish cookbook says that if you want “succulent” eggs, you should add 1 teaspoon of baking soda and 2/3 cup of milk, but this is optional. Beat the eggs for 1 minute. 5. When the potatoes are done, remove them from the skillet and drain the oil. Wipe out the skillet and return it to the stove over medium-low heat. Add 2 tablespoons of olive oil to coat the bottom and the sides of the skillet thoroughly. 5. Combine the potato mixture with the eggs and pour into the warm skillet. Cook over medium-low heat until the edges are firm. Usually this takes about 5 minutes. 6. Run a rubber spatula around the edge of the tortilla to loosen it, pushing all the way to the bottom of the pan. The center will still be soft. Invert the tortilla onto the pan lid or a plate (the flatter the better), then gently slide it back into the skillet, cooked side up. If some of the tortilla sticks, just scrape it off and add to the rest. 7. Cook the tortilla over medium-low heat until the egg in the middle is just set, about 10 more minutes. 8. Remove the tortilla from the skillet in the same way you flipped it. Just put a plate underneath! 9. Slice and serve! Traditionally, the tortilla is sliced in wedges. -Rachel Hamilton | TORTILLA ESPAÑOLA

27: TACO SOUP Ingredients: 1 pound ground beef 1 can pinto beans 1 can whole kernel corn 1 can green beans 1 can ranch or kidney beans 1 can stewed tomatoes 1 can beer 1 can diced tomatoes and green chiles 1 envelope taco seasoning 1 envelope Ranch dressing mix Cayenne pepper to taste if you like it spicier Directions: 1. Brown beef in a big pot, stirring and crumbling as you go. 2. Drain and return to pot. 3. Rinse and drain beans and corn (not tomatoes) 4. Add all canned and enveloped items to pot and stir well 5. Bring to a boil, then reduce heat and simmer for at least 30 minutes. 6. Best served with tortilla chips, cheese, and sour cream on the side or as toppings This makes a TON of soup! It's great as leftovers for several days, and also freezes really nicely. -Colleen Cusick

28: FRIED CHICKEN This is a recipe for making chicken fingers, which I think is the easiest place for anyone to start with fried chicken, but you can really fry any type or part of the chicken once you get the hang of it! Ingredients: 2 lbs Chicken Breasts sliced into strips 1/2 gallon Buttermilk Flour Paprika Salt Pepper Vegetable or Canola Oil- lots of it! Directions: 1.Several hours before you plan to cook (even the night before), fill a container with buttermilk, generous salt, pepper, and paprika. The milk should look kind of pink. Place the chicken in, seal it up, put it in the fridge, and leave it to soak until you’re ready to cook. 2.When you’re ready to cook: Fill a large plastic bag about halfway with flour. Season with Paprika, Salt, Pepper, and whatever other spices you like. I stick to the main three, but garlic salt, finely chopped herbs, or cayenne pepper can also be tasty. There are no measurements here. Add some spice, shake the bag up, and taste. It should taste like you want the outside of your chicken to taste- savory and salty! If you cant taste the spices, add more until you can! 3.Prepare a chicken landing pad: line cookie sheets or any other flat surface in your kitchen that you can later Clorox wipe, with paper towels. 4.Take your chicken, several strips at a time and put them in the flour bag. Shake shake shake until the pieces are well coated. 5.Remove pieces from the bag and place on the paper towels. Cover the chicken with an extra layer of paper towels. 6.NEVER take the chicken straight from the bag to the frying pan! It should sit out in its flour mixture for about 20-30 minutes. You’ll know it’s ready to go when the flour on top starts looking pasty instead of floury. 7. While your chicken is hanging out in its flour mixture: Fill a large pan about 2-3 inches deep with oil. Heat the oil until it is very hot (when you throw something in, it should immediately sizzle), but NOT SMOKING.

29: 8.Once your oil is heated, place the chicken in the pan and brown quickly (about 1 mintues) on both sides. 9.Turn down the heat (from high-medium to medium-low), cover the pan, and let cook for 10-15 minutes. Cut into a piece to see that it is cooked through before moving on. If not, cover and keep cooking. 10.Turn the heat back up, and brown again on both sides as you did to start 11.Take the chickens out of the oil, place on paper towels (not the same ones as before!), and repeat the process. Note: Oil fires are very scary business! If your oil starts SMOKING at any point, IMMEDIATELY REMOVE FROM THE HEAT AND COVER THE PAN. Once an oil fire starts you cannot put water on it to put it out (you would basically cover the pan, leave the house, and call 911) so avoid them at all costs!!! Also Note: I’ve never had an oil fire problem, and neither have any of the fried chicken cooking women of my family, but I felt obligated to let you know what to do just in case! -Colleen Cusick | CREAM GRAVY Ingredients: 2 tbl. pan drippings, bacon grease, or vegetable oil 2 tbl. all purpose flour 1 1/2 cups milk Salt and Pepper Directions: 1. In a skillet on medium heat, combine fat with flour. Continuously stir, cooking on medium for a couple minutes until a dark roux is formed. 2. Add milk to skillet and mix with the roux using either a whisk or wooden spoon. Seriously, do this slowly. Be sure to press out any lumps. Turn the heat down to low and continue stirring until mixture is thickened, a couple more minutes. Add salt and pepper to taste. Traditionally, folks use a lot of black pepper. 3. Serve with meats, biscuits, potatoes, or anything else! -Rachel Hamilton

30: Desserts

31: HOT FUDGE PUDDING Ingredients: 2 eggs 3 cups brown sugar (split) 4 tsp baking power 1/2 tsp salt 1 cup margarine or butter melted 1 cup cocoa 1 cup milk 2 tsp vanilla 3 cups hot water Directions: 1.Combine flour, 1 cup sugar, baking powder, and salt 2.Blend butter and cup cocoa and add to the above dry ingredients along with milk and vanilla 3.Combine remaining 1 cup brown sugar with cup cocoa and sprinkle over batter 4.Heat 3 cups water (boil) and pour over batter (do not stir) 5.Bake at 350 degrees for 45 minutes until top is firm to touch -Natalie Geiger

32: OREO BALLS Ingredients: 1 pack oreos 8 oz. cream cheese, softened Melted chocolate, white, milk, or dark Directions: 1.Crush the oreos until they are dusty crumbs. Throwing them in a large Ziploc bag and using a rolling pin on them works well. 2.Mix the oreos with the cream cheese 3.Roll into one inch balls, and refrigerate 4.If desired, dip in melted chocolate after they have hardened in the fridge -Caitlin Wilson | LIBBY’S CAKE MIX COOKIES Ingredients: 1 box cake mix 2 eggs 2 tbl shortening 2 tbl water Can add chocolate chips, nuts, raisins Directions: 1.Heat oven to 375 degrees 2.Mix all ingredients 3.Drop by spoonful on greased cookie sheet -Libby Redline

33: PEANUT BUTTER CHOCOLATE CHIP COOKIES Ingredients: 1/2 c butter 1/2 to 1 c peanut butter 1/2 c sugar 1/2 c brown sugar 1 1/4 c flour 1/2 tsp baking powder Directions: 1.Preheat oven to 350 2.Mix butter, peanut butter, sugar, brown sugar 3.Add egg 4.Mix in flour and baking powder 5.Mix in chocolate chips (add more or less as you like, and add things for fun like reeses pieces!) 6.Bake ~10 min * For fun you can bake them in a mini muffin pan: if you do this you can opt to leave out the chocolate chips and when the cookies are ready take them out and push a hershey's kiss or reeses cup into the cookie -Carolyn Christian

34: LEMON CAKE Ingredients: 1 box (lemon is best) cake mix 1 can lemon/lime soda, diet is best Directions: 1.Mix and bake according to box 2.Optional glaze: lemon juice a nd powdered sugar PUMPKIN CAKE Ingredients: 1 box spice cake mix 1 small can pumpkin 1 egg Cream cheese frosting, optional Directions: 1. Cook according to box 2. Frost with cream cheese frosting if desired | LIBBY'S MANY CHEATER CAKES | WINE CAKE Ingredients: 1 box yellow cake mix 1 small box instant vanilla pudding 4 eggs 3/4 cup oil 3/4 cup crme cherry 1 tsp nutmeg Directions: 1.Preheat oven to 350 degrees 2.Blend all together well 3.Pour in greased and floured bundt pan 4.Bake for 40-45 minutes

35: GOOEY BUTTER CAKE Ingredients: Cake: 1 Yellow Cake Mix 1 Egg 1 stick melted butter Directions: 1.Preheat oven to 350 degrees and lightly grease a 13x9 pan 2.Combine cake, egg, and butter 3.Pat into bottom of pan 4.In separate bowl, beat cream cheese until smooth 5.Add eggs and vanilla 6.Dump in confectioners sugar and beat well 7.Pour in butter and mix 8.Pour filling onto cake 9.Bake 40-50 minutes and sprinkle with confectioners sugar when cool -Caitlin Wilson | Filling: 1 8 oz. cream cheese soft 2 eggs 1 tsp. vanilla 1 16 oz box confectioners sugar 1 stick melted butter | Ingredients: 1/2 cup butter, softened 3/4 cup brown sugar, packed 1 cup all-purpose flour 1/2 teaspoon 1 tablespoon vanilla extract 1 cup semisweet chocolate chips Water Directions: 1.In a medium bowl, cream together the butter and sugar. 2.Stir in the flour, salt, vanilla and chocolate chips. 3.Add water one tablespoon at a time (stirring between each) until the dough reaches cookie dough consistency. -Hannah Miller | SAFE TO EAT CHOCOLATE CHIP COOKIE DOUGH

36: KAHLUA CAKE Ingredients: 1 box yellow cake (Betty Crocker Moist) 1 box (3.9 oz) instant pudding - chocolate 4 eggs 3/4 cup oil 1/4 cup vodka 1/4 cup kahlua 3/4 cup sugar 1/2 cup water Directions: 1.Mix all together in bowl. 2.Spray bundt pan w/ non-stick spray. 3.Bake for 50-60 minutes at 350. 4.Drizzle kahlua on top (optional) -Allan Jones | 3 INGREDIENT PEANUT BUTTER COOKIES Ingredients: 1 c. Peanut Butter 1 c. Sugar 1 egg Directions: 1.Mix ingredients 2.Form into -1 inch balls 3.Place about an inch apart on a cookie sheet and bake 8 minutes at 350 degrees 4.Take cookies out of the oven and press with the tines of a fork 5.Bake 2-3 more minutes- Cookies harden as they cool -Colleen Cusick

37: CINN-CHIP BISCOTTI Ingredients: 1/2 cup butter softened 1 cup sugar 2 eggs 1 tsp vanilla 2 1/2 cup flour 1 1/2 tsp baking powder 1/4 tsp. salt 1 2/3 cup cinnamon chips 1 cup chopped walnuts 2 tsp. shortening White chocolate chip drizzle Directions: 1.Heat oven to 325 degrees and grease cookie sheet 2.Beat butter and sugar 3.Add eggs and vanilla, beat well 4.Mix flour, baking powder, and salt, add to butter mixture 5.Add 1 cup cinn. Chips and walnuts with spoon 6.Divide dough to 4 parts 7.Make logs 8 inches long 8.Put on cookie sheet 2 inches apart 9.Flatten slightly 10.Bake 25-30 minutes 11.Cool on cookie sheet 30 minutes 12.On cutting board, cut inch slices 13.Place close together on ungreased cookie sheet. 14.Bake 5-6 minutes, flip 15.Bake another 5-8 minutes 16.Cool slightly then move to wire rack 17.Drizzle with 2/3 cup cinnamon chips and white chips melted -Caitlin Wilson

38: BANANA NUTELLA EMPANADAS Ingredients: 1 large ripe banana, peeled and cut into inch cubes 1 cup Nutella 2 refrigerated 9-inch pie shells 2 tablespoons water 2 tablespoons granulated sugar Cinnamon ice cream or whipped cream for serving Directions: 1. In a small bowl, mix banana and Nutella until combined. I 2. Using a 3-inch cookie cutter, cut the pie crusts into about 16 3-inch circles. 3. Place 1 heaping tspn of nutella-banana mixture on one half of each dough cutout. 4. Brush the edges of the dough with water and fold in half to make a closed pocket. 5. Crimp the edges with a fork. 6. Brush the empanadas with water and sprinkle them with sugar. 7. Freeze on parchment or foil-lined baking sheets for at least 15 minutes. 8. Preheat oven to 400 F and bake until golden, about 20 minutes. 9. Serve warm with cinnamon ice cream or whipped cream if desired. -Rachel Hamilton

39: CONGO BARS Ingredients: 1 lb. brown sugar 1 1/2 sticks butter (softened) 3 eggs 2 3/4 cup flour 1 1/2 tsp baking powder 1 tsp salt 1 cup chopped nuts (walnuts or pecans) 1 package chocolate chips 1 package butterscotch chips Directions: 1.Preheat oven to 350. 2.Cream together sugar and butter. 3.Add eggs, one at a time, mixing well after each addition. 4.In separate bowl, combine dry ingredients (except chips and nuts). Stir into wet mixture gradually. 5.Add nuts and chips. 6.Spread mixture into a 9x13 pan and bake for 30-40 minutes. -Mary Coyne | SQUEAVER BARS Ingredients: 1 cup sugar 1 cup honey or high fructose corn syrup 1 cup peanut butter 6-8 cups rice krispies 2 cups chocolate chips Directions: 1.Combine sugar and honey over low heat, stirring until boiling 2.Add peanut butter then pour hot mixture over rice krispies and stir 3.Squish into greased 9x13 pan 4.Melt chocolate chips over low heat and spread evenly over rice krispies 5.Cool before cutting into squares 6.Store in a safe place so the squeavers (squirrel/beaver love children) don’t eat them -Libby Redline

40: CHOCOLATE PEANUT BUTTER FLAKES Ingredients: 1 cup sugar 1 cup light corn syrup 1 cup peanut butter 5-6 cups corn flakes 1/3 cup sweetened condensed milk 1/2 cup semisweet chocolate chips Butterscotch chips to taste Directions: 1.Bring sugar syrup to boil, remove from heat 2.Stir in peanut butter 3.Add approximately 5-6 cups corn flakes, and stir together 4.Drop onto foil by rounded tbl. 5.Melt condensed milk with chocolate chips and pour over top of peanut butter drops -Caitlin Wilson

41: MAMA CARLA’S AWARD WINNING GINGERSNAPS Ingredients: 1 1/2 cup shortening 2 cup sugar 1/2 c. molasses 2 eggs, beaten 4 cups flour 1 tsp. salt 4 tsp. soda 2 tsp. cinnamon 2 tsp. cloves 2 tsp. ginger -Libby Redline | Directions: 1.Cream shortening and sugar 2.Add molasses and eggs, beat well 3.Add sifted ingredients 4.Roll into small balls and dip in sugar, do not flatten 5.Bake at 375 degrees for 10 minutes | SKELTON OATMEAL COOKIES Ingredients: 2 sticks margarine or butter 1 cup brown sugar 1/2 cup granulated sugar 2 eggs 1 tsp. vanilla 1 1/2 cups all purpose flour 1 tsp. baking soda 1 tsp. cinnamon 1/2 tsp. salt 3 cups quick or old fashioned oats 1 cup chocolate chips *shredded coconut to taste | Directions: 1.Preheat oven to 350 degrees 2.Beat margarine and sugars 3.Add eggs and vanilla 4.Combine and add flour, baking soda, cinnamon, and salt. 5.Add oatmeal and raisins and mix well 6.Bake 10-12 minutes on un-greased cookie sheet, or for bar cookies bake 30-35 minutes in an un-greased 13X9 pan -Libby Redline

42: ITALIAN ANISE COOKIES Ingredients: Cookie: 6 eggs 1/2 cup unsalted butter 1/2 tsp salt 1 cup sugar 5 cups flour 1 tsp anise flavoring 5 tsp baking powder 1/2 tsp baking soda Frosting: 1/3 cup milk 1/4 cup butter 1 box powdered sugar 1 T vanilla flavoring Directions: 1.Preheat oven to 375 2.Cream butter with mixer 3.Add sugar 4.Beat eggs separately and then add to sugar mixture. 5.Add anise. 6.In separate bowl, combine the dry ingredients. Mix in gradually to the wet mixture. 7.The dough is sticky! Roll into balls and place on cookie sheets. Bake 8-9 minutes. 8.For the frosting: a. Scald milk and remaining butter together b.Let cool, and then add vanilla c.Add enough powdered sugar until good for spreading d.Sprinkle rainbow sprinkles on cookies too for some color! -Mary Coyne

43: STRAWBERRY CAKE WITH STRAWBERRY CREAM CHEESE FROSTING Ingredients: Cake: 1 Package Plain White Cake Mix 1 Cup Chopped strawberries, with juice 3/4 Cup Milk 1 Package Strawberry Gelatin (3 ounce) 3/4 Cup Vegetable Oil 3 Eggs Frosting: 8 ounce Cream Cheese, room temp 4 Tablespoons margarine, room temp 3 Cups confectioner's sugar Directions: Cake: 1.Grease and flour two 8 inch round baking pans, one 9x13 inch pan, or two cupcake tins. 2.Mash strawberries by placing them in a large plastic bag and rolling over it with a rolling pin or large can. 3.Place cake mix, milk, gelatin mix, vegetable oil, and eggs in large mixing bowl. Beat with an electric mixer until smooth and creamy, about two minutes. 4.Add in strawberries and juice, mix again until well combined. Pour into baking pans. 5.Bake at 350 for 25-30 minutes or until toothpick inserted in center comes out clean. Frosting: 1.Combine all icing ingredients and mix with electric mixer until smooth and creamy. 2.I like to add another cup of crushed strawberries to the icing, but it’s important to add extra powdered sugar and cream cheese if you do because they add too much liquid otherwise. Your icing should have a nice, thick consistency when it’s done. 3.Store cake in refrigerator and serve cold! -Colleen Cusick

44: MINT BROWNIES Ingredients: Crust: 1/2 cup butter 2 ounces unsweetened chocolate 1/2 tsp peppermint extract 1 cup sugar 2 eggs 1/2 cup flour Filling: 3 tbl butter 1 1/2 cup powered sugar 2 tbl milk 1/2 tsp peppermint extract 4 drops green food coloring Glaze: 2 tbl butter 2 ounces semi-sweet choc chips Directions: 1.Mix all ingredients together for crust and spread in 9x9 pan. Bake at 350 for 20 -25 min. COOL COMPLETELY. 2.Mix ingredients for filling – add enough milk to make smooth. Spread over cooled crust. 3.Melt butter and choc chips (microwave or stovetop) pour over filling. Refrigerate to harden glaze. 4.Can double recipe and use a 9x13 pan – will be a little thicker brownie. -Caitlin Wilson

45: Chocolate Cake: 2 c. all purpose flour 2 1/2 c. sugar 3/4 c. unsweetened cocoa powder 2 tsp. baking soda 1 tsp. salt 1 c. vegetable oil 1 c. sour cream 1 1/2 c. water 2 tbl distilled white vinegar 1 tsp vanilla extract 2 eggs | CHOCOLATE PEANUT BUTTER CAKE You may remember this from Kacey's 21st Birthday! | Peanut Butter Frosting Ingredients: 10 oz. cream cheese, room temp 1/2 c. unsalted butter, room temp 5 c. powdered sugar, sifted 2/3 c. creamy peanut butter | Chocolate Peanut Butter Glaze Ingredients: 8 oz. semisweet chocolate 3 tbl creamy peanut butter 2 tbl. light corn syrup 1/2 c. half and half | 1. Sift the flour, sugar, cocoa powder, baking soda, and salt into a large bowl. Whisk to combine them well. 2. Add oil and sour cream and whisk. Gradually beat in water. 3. Blend in the vinegar and vanilla. Whisk in the eggs and beat until well blended. Scrape down the sides of the bowl. 4. Divide among 3 greased cake pans with buttered parchment or waxed paper liners in the bottom. 5. Bake at 350 for 30 to 35 minutes, or until toothpick inserted in the center comes out clean. Let cool in the pans about 20 minutes then invert onto wire racks, and let cool completely. *Note: These cakes are very soft. Freezing for about half an hour can make working with them easier. | To Frost the Cake: Place one layer, flat side up, on a cake stand or large serving plate. Spread 2/3 cup cup of the Peanut Butter Frosting evenly over the top. Repeat with the next layer. Place the last layer on top and frost the top and sides of the cake with the remaining frosting. Making a crumb coat of frosting is a great for this cake. Once you “mask” your cake with a crumb coat, let it chill for 15 to 30 minutes, then use the remainder of the frosting for the final coat. Once the cake is fully frosted, chill again- the more set the frosting, the better! To decorate with the Chocolate–Peanut Butter Glaze, put the cake plate on a large baking sheet to catch drips. Pour the glaze over the top of the cake, and spread it evenly over the top just to the edges so that it runs down the sides of the cakes. Refrigerate for at least 30 minutes. Remove about 1 hour before serving. -Rachel Hamilton | 1. In a large bowl beat the cream cheese and butter with an electric mixer until light and fluffy. 2. Gradually add the powdered sugar 1 c. at a time, scraping the sides of the bowl often. Continue beating on medium until light and fluffy, 3-4 minutes. 3. Add the peanut butter and beat until thoroughly blended. | 1. In the top of a double boiler, combine the chocolate, peanut butter, and corn syrup. 2. Cook, whisking often, until the chocolate is melted and the mixture is smooth. 3. Remove from the heat and whisk in the half and half, beating until smooth. Use while still warm.

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  • By: Colleen C.
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  • Title: Lew Crew Cookbook
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  • Published: over 4 years ago

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