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Rachel and Jamie's Wedding Cookbook

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Rachel and Jamie's Wedding Cookbook - Page Text Content

S: Eat, Drink, and be "Marry"

1: Eat, Drink, and be "Marry" Congratulations to the happy couple, Rachel and James Myers

2: Buffalo Chicken Dip | 8 oz. pkg. cream cheese, softened 1/2 cup bleu cheese or ranch salad dressing 1/2 cup any flavor Franks RedHot Sauce 1/2 cup crumbled bleu cheese 2 cans (12.5 oz. each) white chunk chicken breast in water, drained HEAT oven to 350F. Place cream cheese into deep baking dish. Stir until smooth. MIX in salad dressing, Frank's RedHot Sauce and cheese. Stir in chicken. BAKE 20 min. or until mixture is heated through; stir. Garnish as desired. Serve with crackers or vegetables.

3: 3 ounce package cream cheese, softened 2 tbsp parmesan cheese 1 tsp basil 1/8 tsp pepper 2 slices bacon, crisp and crumbled 12 large mushrooms (1 to 2 inches) 1.Combine cream cheese, parmesan cheese, basil, pepper, and bacon 2.Wash mushrooms, pat dry 3.Remove stems 4.Place stem side down 5.Bake 425 for 10 minutes 6.Drain mushrooms 7.Turn mushrooms stem side up and add filling 8.Bake 8-10 minutes | Bacon and Cheese Stuffed Mushrooms

4: cocktail meatballs | Cocktail Meatballs | 1/2 bag of good Italian Meatballs (frozen or thawed) 1 jar Welch Grape Jelly 1 bottle Bullseye Bar-b-que sauce | Combine the jelly and bar-b-que sauce in the crock pot. Add meatballs and cook on high for a few hours until everything gets flavored. | Submitted by Sandy Shegogue

5: Baked Crab Dip | 1 lb. crabmeat 1 8 oz. cream cheese 1 cup mayo red pepper to taste Old Bay (optional) | Soften cream cheese. Combine with mayonnaise; fold in crab meat. Bake at 350F for 30 minutes. Serve with favorite crackers or chips. Suggestion: sprinkle Old Bay on top of mixture before it goes in the oven. Recipe also tastes great with 1/2 cup mayo. | Submitted by Cindy Bass

6: Party Rye Snacks | 1 pound hamburger 1 pound hot sausage l pound Velveeta cheese, cubed l tsp dried oregano l tsp garlic powder 2 loaves party rye bread slices | Brown meats together; drain off grease. In a large bowl combine meat and remaining ingredients . Stir until cheese is melted. Spread mixture on slices of bread. Bake on cookie sheet at 350F for 15-20 minutes or until lightly browned. | Brown meats together; drain off grease. In a large bowl combine meat and remaining ingredients . Stir until cheese is melted. Spread mixture on slices of bread. Bake on cookie sheet at 350F for 15-20 minutes or until lightly browned. | Freeze unbaked for a quick snack! | Brown meats together; drain off grease. In a large bowl combine meat and remaining ingredients . Stir until cheese is melted. Spread mixture on slices of bread. Bake on cookie sheet at 350F for 15-20 minutes or until lightly browned. | Brown meats together; drain off grease. In a large bowl combine meat and remaining ingredients . Stir until cheese is melted. Spread mixture on slices of bread. Bake on cookie sheet at 350F for 15-20 minutes or until lightly browned. | TIP: | TIP: | Submitted by Lynnette Rohring | Submitted by Lynnette Rohring

7: Submitted by Cindy Bass | Baked Artichoke Dip | Baked Artichoke Dip | Baked Artichoke Dip | Baked Artichoke Dip | 2 cans artichoke hearts (not marinated) 1/2 cup mayo 8 oz cream cheese, softened 8 oz shredded mozzarella, or Monterey jack cheese or a combination 1 cups parmesan cheese Dill – to taste Garlic power, to taste Drain and chop artichokes hearts. Combine all ingredients; blend well. Pour into lightly greased baking dish. Bake @ 350F for hour. | 2 cans artichoke hearts (not marinated) 1/2 cup mayo 8 oz cream cheese, softened 8 oz shredded mozzarella, or Monterey jack cheese or a combination 1 cups parmesan cheese Dill – to taste Garlic power, to taste Drain and chop artichokes hearts. Combine all ingredients; blend well. Pour into lightly greased baking dish. Bake @ 350F for hour. | 2 cans artichoke hearts (not marinated) 1/2 cup mayo 8 oz cream cheese, softened 8 oz shredded mozzarella, or Monterey jack cheese or a combination 1 cups parmesan cheese Dill – to taste Garlic power, to taste Drain and chop artichokes hearts. Combine all ingredients; blend well. Pour into lightly greased baking dish. Bake @ 350F for hour. | 2 cans artichoke hearts (not marinated) 1/2 cup mayo 8 oz cream cheese, softened 8 oz shredded mozzarella, or Monterey jack cheese or a combination 1 cups parmesan cheese Dill – to taste Garlic power, to taste Drain and chop artichokes hearts. Combine all ingredients; blend well. Pour into lightly greased baking dish. Bake @ 350F for hour.

8: Macaroni Salad | Side Dishes | Submitted by Sherry Leigh | Submitted by Sandy Shegogue | Potato Casserole | 2 lbs. Shredded Potatoes (Hash Browns) 1 Stick Butter (Melted) Teaspoon Pepper 1 Can Cream of Celery Soup 1 Pint Sour Cream Cup Grated Cheddar Cheese Salt Optional | Mix above ingredients together. Bake in 9x13 greased pan at 350F for 45 minutes. Makes a great side dish with any meat! | 3/4 cup mayo dressing 2 tbsp cider vinegar 1 tbsp prepared mustard (optional) 1 tsp sugar 1 tsp salt 1/4 tsp pepper 8 oz elbow pasta, cooked, rinsed with cold water and drained 1 cup sliced celery 1 cup chopped green or red pepper 1/4 cup chopped onion | 3/4 cup mayo dressing 2 tbsp cider vinegar 1 tbsp prepared mustard (optional) 1 tsp sugar 1 tsp salt 1/4 tsp pepper 8 oz elbow pasta, cooked, rinsed with cold water and drained 1 cup sliced celery 1 cup chopped green or red pepper 1/4 cup chopped onion | In a large bowl, combine first six ingredients. Add elbows, celery, green pepper and onion; toss to coat. Cover; chill to blend flavors. | In a large bowl, combine first six ingredients. Add elbows, celery, green pepper and onion; toss to coat. Cover; chill to blend flavors.

9: Salad Dressing | Dressing for Pasta or Potato Salad | 4 tbsp sugar 4 tbsp vinegar 1/2 cup Wesson oil salt and pepper 8-10 drops hot sauce Blend sugar and vinegar. Add remaining ingredients and shake vigorously. Chill. | 1 pint light mayo 1/3 cup apple cider vinegar 1/2 cup sugar salt and pepper Whisk sugar, vinegar, salt and pepper together. Add mayo and whisk until well blended. Dress while pasta or potatoes are still warm. | Submitted by Helen Welch | Submitted by Helen Welch | Optional add-ins: * hard-boiled egg * finely chopped onion * diced red or green pepper * cooked and thawed shrimp (seasoned with Old Bay)

10: Sauteed Brussel Sprout Leaves | 12 ounces brussel sprouts 1 tbsp olive oil 1/2 red onion chopped 2 tbsp chopped parsley 1 tsp fresh or 1/2 tsp dried thyme leaves salt and pepper couple of slices prosciutto | 1. Rinse and drain brussel sprouts. Cut about 1/4 inch off the stem end of each sprout and begin peeling off the leaves. When difficult to peel farther, trim off another 1/4 inch and continue removing leaves. Repeat to peel all leaves from sprouts; discard cores. 2. Set a 10- to 12-inch frying pan over medium-high heat; when hot, add olive oil, onion, brussel sprout leaves, prosciutto, parsley, and thyme. Stir until sprout leaves are bright green and slightly wilted but still crunchy, about 3 minutes. Add salt and pepper to taste. | Submitted by Sandy Shegogue

11: Asparagus and Wild Mushrooms | 3 cups halved cremini, shitake, and/or button mushrooms 2 tbsp white wine 2 tsp snipped fresh tarragon 1/4 tsp salt 2 lb fresh asparagus spears 1/4 tsp black pepper 1 tbsp olive oil | 1. Preheat oven to 400 degrees. In a medium bowl toss together mushrooms, wine, and the 2 tsp tarragon; set aside. 2. Snap off and discard woody bases from asparagus. Place asparagus in a 15x10x1-inch baking pan. Drizzle with oil and sprinkle with salt and pepper. Toss to coat. 3. Roast asparagus, uncovered, for 5 minutes. Add mushroom mixture to pan; toss gently to combine. Return to oven; roast about 10 minutes more or until asparagus is crisp-tender. If desired, garnish with additional fresh tarragon. | Submitted by Sandy Shegogue

13: Broccoli and Cauliflower Gratin | 16 oz bag frozen broccoli and cauliflower florets 1/2 cup reduced-fat mayonnaise 1/2 cup shredded cheddar cheese 1/2 cup parmesan cheese 3 green onions, sliced 1 clove garlic, minced 1 tbsp dijon mustard 1/8 tsp ground red pepper or cayenne 2 tbsp italion seasoned bread crumbs 1/4 tsp paprika | 1. Preheat oven to 350F. Arrange florets in steamer basket over boiling water. Cover and steam until crisp-tender. Drain well. 2. Stir together mayonnaise, cheeses, green onions, garlic, mustard, and red pepper. Mix in florets. Spoon into a lightly greased 2-quart baking dish. 3. Sprinkle with bread crumbs and paprika. 4. Bake 20-25 minutes or until golden. | Submitted by Lindsay Routh | Submitted by Lindsay Routh

14: Baked Macaroni & Cheese | 2 tbsp flour 1 tsp salt 1/2 tsp dry mustard (optional) 1/4 tsp pepper 2-1/2 cups milk 2 tbsp margarine or butter 2 cups shredded Cheddar cheese 8 oz elbow pasta, cooked 5 minutes and drained | Submitted by Sandy Shegogue | In medium saucepan combine corn starch, salt, dry mustard and pepper; stir in milk. Add margarine. Stirring constantly, bring to a boil over medium-high heat and boil 1 minute. Remove from heat. Stir in 1-3/4 cups (425 ml) cheese until melted. Add elbows. Pour into greased 2-quart casserole. Sprinkle with reserved cheese. Bake uncovered in 375F oven for 25 minutes or until lightly browned. | Submitted by Sandy Shegogue

15: Shrimp Pasta | 1 pound spaghetti, cooked and drained 1 cup olive oil 2 tbsp parmesan cheese Pepper as needed 2 drops Tabasco 1 cup heavy cream Shrimp, raw and deveined 3 tbsp butter 3 tbsp parsley | Cook your spaghetti. Sauté shrimp in butter for 5 minutes. Heat olive oil and toss in spaghetti, pepper, cheese and Tabasco. Add cream and simmer. Combine sautéed shrimp and sprinkle with parsley and serve. | Submitted by Sandy Shegogue | Submitted by Sandy Shegogue | Submitted by Sandy Shegogue | Submitted by Sandy Shegogue

16: Eggplant Parmesan | eggplant egg bread crumbs mozzerella cheese | Prepare the eggplant: 1. Remove the skin and slice into no more the 1/4" rounds. 2. Place eggplant slices in a colander in the sink and sprinkle with course sea salt. Let the eggplant slices sweat for 20-30 minutes. 3. Rinse and pat dry. Preheat oven to 450 degrees. Prepare an egg wash by beating one egg in a small bowl. Dip each eggplant slice in egg wash and then immediately dredge in bread crumbs. Place each eggplant in a single layer on a baking sheet. Bake for 7 minutes, flip and bake 5-7 minutes. Top with a dollop of marinara and mozzerella cheese and 1-2 additional minutes or until cheese is melted. Serve over your favorite pasta. | When squeezed, the eggplant should yield slightly, but should not be too firm or too soft. | TIP: | Submitted by Lindsay Routh

17: Submitted by Lindsay Routh

18: Spaghetti Bake | Make in 8 x 8 dish or double recipe for 9 x 13 dish 8 oz. spaghetti 1 egg, beaten 2 cups shredded mozzarella 1/4 cup grated parmesan 1/2 pound Italian ground sausage 14 oz. spaghetti sauce Cook spaghetti; rinse with cold water and drain. Toss with egg and half of mozzarella cheese and all of the parmesan cheese. Lightly spray baking dish, place spaghetti in dish. Brown sausage and drain; stir in sauce and cook on low heat 5 minutes. Spoon over spaghetti & top with rest of mozzarella cheese. Bake on 375F for 15 minutes. | Submitted by Erica Martin

19: Parmesan Crusted Tilapia | 1 pound tilapia 2.5 tbsp mayo 1 tsp Dijon mustard 1 tsp Worcestershire sauce 1 oz parmesan cheese 1 tbsp minced onion | 1. Preheat oven to 350F, and spray a shallow baking dish with nonstick cooking spray. Place the fish in the dish. 2. In a small bowl, combine all of the ingredients. Spread evenly over the filets. 3. Cover the filets with the spread. 4. Bake uncovered for 30 minutes or until crispy.

20: 1 chopped onion (medium) 1/2 cup ketchup 2 tbsp brown sugar 2 tbsp vinegar 2 tsp prepared mustard 1 tsp worcestershire sauce 1 lb ground beef | Barbeque "Sloppy Joe's" | Brown ground beef and drain grease. Combine all ingredients into skillet with meat. Simmer until it begins to bubble. | Submitted by Donna Myers

21: Shrimp Scampi Bake | 1/2 cup butter 1 tbsp prepared Dijon-style mustard 1-1/2 teaspoons fresh lemon juice 1-1/2 teaspoons chopped garlic 1-1/2 teaspoons chopped fresh parsley 1 pound medium raw shrimp, shelled, deveined | Submitted by Lindsay Routh | 1. Preheat oven to 450F. 2. In a small saucepan over medium heat, combine the butter, mustard, lemon juice, garlic, and parsley. When the butter melts completely, remove from heat. 3. Arrange shrimp in a shallow baking dish. Pour the butter mixture over the shrimp. 4. Bake in preheated oven for 12 to 15 minutes or until the shrimp are pink and opaque. Serve with pasta.

22: Chicken Enchilada Casserole | 1 cups tortilla chips 1 can (7 oz) green chilis 1 onion, chopped 1 cup sharp cheddar cheese, grated 2 cups cooked chicken, diced 1 can cream of chicken soup 1 cup sour cream 1 cup milk | Grease a 2- quart baking dish. Line with 1/2 of the tortilla chips. Layer as follows: chicken, onion, green chilies, remaining tortilla chips, and sharp cheese. | Mix soup, sour cream, and milk together. Pour into baking dish. Bake at 325F for 35-40 minutes.

23: 1 lb ground turkey 3/4 cup chopped onion 1 can chili beans in sauce 2 packages of corn muffin mix 2 tablespoons Cajun Seasoning 1 cup shredded cheddar cheese (divided) 1 garlic clove 1/2 cup water 1 red pepper 3 eggs | Cajun Chili Cornbread Skillet | Submitted by Candi Pannebaker | 1. Preheat oven to 350F. In skillet, cook ground turkey until no long pink; drain. In medium bowl, combine turkey, chili beans, 1 tablespoon of the Cajun seasoning and the garlic clove pressed. 2. Slice 1/4 inch thick rings from the pepper and arrange on the bottom of the skillet or ceramic dish. Chop onion and sprinkle over the pepper. Carefully spoon the turkey mixture over the vegetables in the skillet. 3. In bowl, combine muffin mixes, remaining seasoning mix and half of the cheese; mix well. Add water and eggs; mix well. Pour batter evenly over the turkey mixture. Bake, uncovered, for 30-35 minutes or until toothpick comes out clean. 4. Remove skillet from the oven. Loosen edges of the cornbread from skillet. Carefully invert onto large serving plate. Sprinkle with remaining cheese. Cut and serve.

24: Cook Rotini noodles and drain. Brown the beef, onion, and green pepper. Layer in the crock pot: 1/2 of the beef, onion, green pepper mix 1/2 of the Rotini noodles 1/2 of the pepperoni 1 can pizza sauce 1/2 of the mozzarella and cheddar cheese Repeat Cook 3 to 4 hours on low to medium heat until the cheese is melted. | Submitted by Kelly Rohring | Crock Pot Pizza | 1 1/2 lb. ground beef 1 onion, chopped 1 green pepper, chopped 2- 8 oz. cans pizza sauce 1/2 lb. Rotini noodles 10 oz. shredded mozzarella cheese 10 oz. shredded sharp cheddar cheese 1 package sliced pepperoni

25: Chicken Baked in Cream | Submitted by Sandy Shegogue | 2 tbsp butter or margarine 1/8 tsp pepper 1-1 1/2 lbs chicken breasts 1/2 cup light cream (20%) 1 tbsp butter or magarine 1/2 cup water 1 tsp flour 1/2 tsp instant chicken bouillon 1/4 cup finely chopped onion 2 tsp Worcestershire sauce 1/2 tsp salt | Heat oven to 350F. In oven, melt 2 tbsp butter in baking pan, 9 x 9 x 2 inches. Place chicken in pan, turning to coat with butter and arrange skin side up. Bake uncovered, 1 hour. Melt 1 tbsp butter in small saucepan. Stir in flour, onion, salt and pepper. Cook over low heat, stirring constantly, until mixture is bubbly and onion is tender. Remove from heat; stir in cream, water, bouillon, and Worcestershire sauce. Heat to boiling, stirring constantly. Boil and stir 1 minute. Remove chicken from oven; drain off fat. Pour sauce on chicken. Cover and bake 15 minutes. | Submitted by Sandy Shegogue

26: 4 chicken breasts 1 cup Italian flavored bread crumbs, crushed 1 cup grated parmesan cheese l package Hidden Valley Ranch Dressing mix (use dry) garlic salt to taste melted butter Mix together all dry ingredients. Dredge chicken in melted butter; coat with parmesan mixture. Bake uncovered at 350F for 45-60 minutes. | Parmesan Chicken | 4 chicken breasts 1 cup Italian flavored bread crumbs, crushed 1 cup grated parmesan cheese l package Hidden Valley Ranch Dressing mix (use dry) garlic salt to taste melted butter Mix together all dry ingredients. Dredge chicken in melted butter; coat with parmesan mixture. Bake uncovered at 350F for 45-60 minutes. | Parmesan Chicken | Parmesan Chicken | 4 chicken breasts 1 cup Italian flavored bread crumbs, crushed 1 cup grated parmesan cheese l package Hidden Valley Ranch Dressing mix (use dry) garlic salt to taste melted butter Mix together all dry ingredients. Dredge chicken in melted butter; coat with parmesan mixture. Bake uncovered at 350F for 45-60 minutes. | Parmesan Chicken | Submitted by Lynnette Rohring | Submitted by Lynnette Rohring

27: Alfredo Chicken 'n Biscuits | 2 cups fresh broccoli, chopped 1-1/2 cups sliced fresh carrots 1 cup chopped onion 2 tbsp olive oil 2 cups cooked chicken, cubed 10 oz. Alfredo sauce 1 cup biscuit baking mix 1/3 cup 2% milk 1/4 tsp dill weed In a large skillet, sauté broccoli, carrots and onion in oil until crisp-tender. Stir in chicken and Alfredo sauce; heat through. Transfer to a lightly greased 8 in. square baking dish. In a small bowl, combine the baking mix, milk, and dill just until moistened. Drop by rounded spoonfuls onto chicken mixture. Bake, uncovered, at 400F for 18-22 minutes or until bubbly and biscuts are brown. | Alfredo Chicken 'n Biscuits | 2 cups fresh broccoli, chopped 1-1/2 cups sliced fresh carrots 1 cup chopped onion 2 tbsp olive oil 2 cups cooked chicken, cubed 10 oz. Alfredo sauce 1 cup biscuit baking mix 1/3 cup 2% milk 1/4 tsp dill weed In a large skillet, sauté broccoli, carrots and onion in oil until crisp-tender. Stir in chicken and Alfredo sauce; heat through. Transfer to a lightly greased 8 in. square baking dish. In a small bowl, combine the baking mix, milk, and dill just until moistened. Drop by rounded spoonfuls onto chicken mixture. Bake, uncovered, at 400F for 18-22 minutes or until bubbly and biscuts are brown. | 2 cups fresh broccoli, chopped 1-1/2 cups sliced fresh carrots 1 cup chopped onion 2 tbsp olive oil 2 cups cooked chicken, cubed 10 oz. Alfredo sauce 1 cup biscuit baking mix 1/3 cup 2% milk 1/4 tsp dill weed In a large skillet, sauté broccoli, carrots and onion in oil until crisp-tender. Stir in chicken and Alfredo sauce; heat through. Transfer to a lightly greased 8 in. square baking dish. In a small bowl, combine the baking mix, milk, and dill just until moistened. Drop by rounded spoonfuls onto chicken mixture. Bake, uncovered, at 400F for 18-22 minutes or until bubbly and biscuts are brown. | Alfredo Chicken 'n Biscuits | Submitted by Lynnette Rohring | Submitted by Alisha Yocum | Submitted by Lynnette Rohring | Submitted by Alisha Yocum

28: Shepard's Pie | Submitted by Lindsay Routh | 1 package prepared mashed potatoes 1/4 cup shredded Cheddar cheese 1 cup frozen carrots and peas; cooked, drained, and mashed 1 tablespoon vegetable oil 1 onion, chopped 1 pound lean ground beef 2 tablespoons all-purpose flour 1 tablespoon ketchup 3/4 cup beef broth 1/4 cup shredded Cheddar cheese | Preheat oven to 375 F. Stir in 1/4 cup cheese to prepared mashed potatoes. Set aside. Heat oil in a large frying pan. Add onion and cook until clear. Add ground beef and cook until well browned. Pour off excess fat, then stir in flour and cook 1 minute. Add ketchup and beef broth. Bring to a boil, reduce heat and simmer for 5 minutes. Spread the ground beef in an even layer on the bottom of a 2 quart casserole dish. Next, spread a layer of mashed carrots and peas. Top with the mashed potato mixture and sprinkle with remaining shredded cheese. Bake for 20 minutes or until golden brown.

29: Italian Vegetable Soup | 2 cans (14 1/2 ounces each) reduced-sodium chicken or vegetable broth 1 medium potato, peeled and cubed 1 medium onion, chopped 1 medium carrot, chopped 1 celery rib, chopped 1/2 cup frozen peas 1 bay leaf 1 teaspoon Italian seasoning 1/8 teaspoon pepper 1/2 cup small shell pasta, cooked and drained 1 can (14 1/2 ounces) diced tomatoes, undrained | In a large saucepan, combine the broth, vegetables, bay leaf, Italian seasoning and pepper. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until vegetables are crisp-tender. Add the pasta and tomatoes; heat through. Discard bay leaf. | Submitted by Tracy Myers

30: 3 teaspoons Oil 2 pounds Ground Beef 12 ounces Onion, chopped 14 ounces Carrots, slivered 14 ounces Celery, diced 48 ounces Tomatoes, canned, diced 2 cups cooked Red Kidney Beans 2 cups cooked White Kidney Beans 88 ounces Beef Stock 3 teaspoons Oregano 2 teaspoon Pepper 5 teaspoons Parsley (freshly chopped) 1 teaspoons Tabasco sauce (I use Texas Pete) 48 ounces Spaghetti Sauce (I use Paul NewmanÂ’s Marinara Sauce) 8 ounces dry pasta Shell macaroni, or other pasta (I use Ditalini) | Pasta e Fagioli | Preparation: SauteÂ’ beef in oil in large 10 qt. pot until beef starts to brown. Add onions, celery and tomatoes and simmer for about 10 minutes. Drain and rinse beans and add to the pot. Also add beef stock, oregano, pepper, Tabasco, spaghetti sauce, and noodles. Add chopped parsley. Simmer until celery and carrots are tender, about 45 minutes. Makes 9 quarts of soup. | Submitted by Lindsay Routh

31: Chicken Corn Soup | 1/2 whole rotissiere chicken (approximately) 4-5 potatoes (cut into bite sized pieces) 1 can Shoepeg Corn 3 Hard boiled eggs (chopped) 1- 48 oz chicken broth stock | Put chicken broth stock in pot. Bring to boil and add potatoes. You can add a little salt. Cover and boil till potatoes are cooked (about 15 minutes). Turn down to simmer and add corn, eggs and chicken and a little parsley. | Submitted by Sandy Shegogue | Submitted by Sandy Shegogue

32: Fruit Dip | Yield:12 to 16 servings 1 (8 ounce) package cream cheese, softened 1 (7 ounce) jar marshmallow creme Splash of lemon or orange juice (optional) Using an electric mixer, blend cream cheese and marshmallow creme until mixed thoroughly. | Submitted by Lindsay Routh

33: Southern Pecan Pie | 1/2 cup sugar 1 cup corn syrup (light or dark) 1/4 teaspoon salt 2 tablespoons flour 2 eggs 1 teaspoon vanilla 1 tablespoon butter or margarine, melted 1 1/4 cup pecan halves Unbaked regular pie shell | In small bowl, beat well sugar, syrup, salt, flour and eggs Stir in vanilla, butter and pecans. Pour into shell. Bake in pre-heated 300F oven for 1 hour 20 minutes or until set. Cool thoroughly. | Submitted by Fay Myers

34: "Haystacks" | 12 oz butterscotch morsels 6 1/2 oz can peanuts 15 1/2 oz chow mein noodles | Melt butterscotch morsels in double boiler. Add nuts and noodles. Stir until well blended. Spoon onto wax paper. | Submitted by Donna Myers

35: "There is no love sincerer than the love of food." ~George Bernard Shaw | Fay Myers | Rachel and Jamie | 1 box,lite yellow cake mix 1/2 cup brown sugar 1 box vanilla instant pudding 1 tbsp poppy seed 1 tbsp cinnamon | 350F | 45 min | Mix brown sugar, poppy seed & cinnamon together and set aside. Put dry pudding in with cake mix and prepare according to directions on cake box. In Bundt pan pour 1/3 of the batter,sprinkle with sugar mixture 1/3 more of the batter, then sugar mixture and repeat rest of batter, Top with sugar mixture. | Poppy Seed Cake

36: 2 Sticks butter 1 sleeve saltine crackers 2/3 cups sugar 1 bag chocolate chips chopped nuts | 1 box cake mix (cook as directed on box for 13 x 9 cake) 1 can cream cheese frosting (16 oz.) 1 package chocolate bark (regular or white chocolate) wax paper 1. After cake is cooked and cooled completely, crumble into large bowl. 2. Mix thoroughly with 1 can cream cheese frosting. (It may be easier to use fingers to mix together, but be warned it will get messy.) 3. Roll mixture into quarter size balls and lay on cookie sheet. (Should make 45-50. You can get even more if you use a mini ice cream scooper, but I like to hand roll them.) 4. Chill for several hours. (You can speed this up by putting in the freezer.) 5. Melt chocolate in microwave per directions on package. 6. Roll balls in chocolate and lay on wax paper until firm. (Use a spoon to dip and roll in chocolate and then tap off extra.) | Chocolate Bark | Cake Balls | Submitted by Lindsay Routh | * Line cookie sheet with sides (or jelly roll pan) with aluminum foil. * Lay out crackers in single layer on cookie sheet. * Melt butter in saucepan, then add sugar; cook 1 minute stirring constantly. | * Pour butter mixture over crackers and spread with spatula. * Bake in 350-400F oven until bubbly and browned 10-15 minutes. * Sprinkle chocolate chips over crackers and return to oven for 5 minutes or until chips are softened enough to spead. * Sprinkle with nuts and refrigerate for several hours; until hard. * Remove from aluminum foil and break into pieces. | * Line cookie sheet with sides (or jelly roll pan) with aluminum foil. * Lay out crackers in single layer on cookie sheet. * Melt butter in saucepan, then add sugar; cook 1 minute stirring constantly. | * Pour butter mixture over crackers and spread with spatula. * Bake in 350-400F oven until bubbly and browned 10-15 minutes. * Sprinkle chocolate chips over crackers and return to oven for 5 minutes or until chips are softened enough to spead. * Sprinkle with nuts and refrigerate for several hours; until hard. * Remove from aluminum foil and break into pieces. | * Line cookie sheet with sides (or jelly roll pan) with aluminum foil. * Lay out crackers in single layer on cookie sheet. * Melt butter in saucepan, then add sugar; cook 1 minute stirring constantly. | * Pour butter mixture over crackers and spread with spatula. * Bake in 350-400F oven until bubbly and browned 10-15 minutes. * Sprinkle chocolate chips over crackers and return to oven for 5 minutes or until chips are softened enough to spead. * Sprinkle with nuts and refrigerate for several hours; until hard. * Remove from aluminum foil and break into pieces. | * Line cookie sheet with sides (or jelly roll pan) with aluminum foil. * Lay out crackers in single layer on cookie sheet. * Melt butter in saucepan, then add sugar; cook 1 minute stirring constantly. | * Pour butter mixture over crackers and spread with spatula. * Bake in 350-400F oven until bubbly and browned 10-15 minutes. * Sprinkle chocolate chips over crackers and return to oven for 5 minutes or until chips are softened enough to spead. * Sprinkle with nuts and refrigerate for several hours; until hard. * Remove from aluminum foil and break into pieces. | Submitted by Cindy Bass | * Line cookie sheet with sides (or jelly roll pan) with aluminum foil. * Lay out crackers in single layer on cookie sheet. * Melt butter in saucepan, then add sugar; cook 1 minute stirring constantly. | * Pour butter mixture over crackers and spread with spatula. * Bake in 350-400F oven until bubbly and browned 10-15 minutes. * Sprinkle chocolate chips over crackers and return to oven for 5 minutes or until chips are softened enough to spead. * Sprinkle with nuts and refrigerate for several hours; until hard. * Remove from aluminum foil and break into pieces. | Submitted by Cindy Bass | * Line cookie sheet with sides (or jelly roll pan) with aluminum foil. * Lay out crackers in single layer on cookie sheet. * Melt butter in saucepan, then add sugar; cook 1 minute stirring constantly. | * Pour butter mixture over crackers and spread with spatula. * Bake in 350-400F oven until bubbly and browned 10-15 minutes. * Sprinkle chocolate chips over crackers and return to oven for 5 minutes or until chips are softened enough to spead. * Sprinkle with nuts and refrigerate for several hours; until hard. * Remove from aluminum foil and break into pieces. | Submitted by Cindy Bass | * Line cookie sheet with sides (or jelly roll pan) with aluminum foil. * Lay out crackers in single layer on cookie sheet. * Melt butter in saucepan, then add sugar; cook 1 minute stirring constantly. | * Pour butter mixture over crackers and spread with spatula. * Bake in 350-400F oven until bubbly and browned 10-15 minutes. * Sprinkle chocolate chips over crackers and return to oven for 5 minutes or until chips are softened enough to spead. * Sprinkle with nuts and refrigerate for several hours; until hard. * Remove from aluminum foil and break into pieces. | Submitted by Cindy Bass | * Line cookie sheet with sides (or jelly roll pan) with aluminum foil. * Lay out crackers in single layer on cookie sheet. * Melt butter in saucepan, then add sugar; cook 1 minute stirring constantly. | * Pour butter mixture over crackers and spread with spatula. * Bake in 350-400F oven until bubbly and browned 10-15 minutes. * Sprinkle chocolate chips over crackers and return to oven for 5 minutes or until chips are softened enough to spead. * Sprinkle with nuts and refrigerate for several hours; until hard. * Remove from aluminum foil and break into pieces. | Submitted by Cindy Bass | * Line cookie sheet with sides (or jelly roll pan) with aluminum foil. * Lay out crackers in single layer on cookie sheet. * Melt butter in saucepan, then add sugar; cook 1 minute stirring constantly. | * Pour butter mixture over crackers and spread with spatula. * Bake in 350-400F oven until bubbly and browned 10-15 minutes. * Sprinkle chocolate chips over crackers and return to oven for 5 minutes or until chips are softened enough to spead. * Sprinkle with nuts and refrigerate for several hours; until hard. * Remove from aluminum foil and break into pieces. | Submitted by Cindy Bass | * Line cookie sheet with sides (or jelly roll pan) with aluminum foil. * Lay out crackers in single layer on cookie sheet. * Melt butter in saucepan, then add sugar; cook 1 minute stirring constantly. | * Pour butter mixture over crackers and spread with spatula. * Bake in 350-400F oven until bubbly and browned 10-15 minutes. * Sprinkle chocolate chips over crackers and return to oven for 5 minutes or until chips are softened enough to spead. * Sprinkle with nuts and refrigerate for several hours; until hard. * Remove from aluminum foil and break into pieces. | Submitted by Cindy Bass | * Line cookie sheet with sides (or jelly roll pan) with aluminum foil. * Lay out crackers in single layer on cookie sheet. * Melt butter in saucepan, then add sugar; cook 1 minute stirring constantly. | * Pour butter mixture over crackers and spread with spatula. * Bake in 350-400F oven until bubbly and browned 10-15 minutes. * Sprinkle chocolate chips over crackers and return to oven for 5 minutes or until chips are softened enough to spead. * Sprinkle with nuts and refrigerate for several hours; until hard. * Remove from aluminum foil and break into pieces. | Submitted by Cindy Bass | * Line cookie sheet with sides (or jelly roll pan) with aluminum foil. * Lay out crackers in single layer on cookie sheet. * Melt butter in saucepan, then add sugar; cook 1 minute stirring constantly. | * Pour butter mixture over crackers and spread with spatula. * Bake in 350-400F oven until bubbly and browned 10-15 minutes. * Sprinkle chocolate chips over crackers and return to oven for 5 minutes or until chips are softened enough to spead. * Sprinkle with nuts and refrigerate for several hours; until hard. * Remove from aluminum foil and break into pieces. | Submitted by Cindy Bass | * Line cookie sheet with sides (or jelly roll pan) with aluminum foil. * Lay out crackers in single layer on cookie sheet. * Melt butter in saucepan, then add sugar; cook 1 minute stirring constantly. | * Pour butter mixture over crackers and spread with spatula. * Bake in 350-400F oven until bubbly and browned 10-15 minutes. * Sprinkle chocolate chips over crackers and return to oven for 5 minutes or until chips are softened enough to spead. * Sprinkle with nuts and refrigerate for several hours; until hard. * Remove from aluminum foil and break into pieces. | Submitted by Cindy Bass | * Line cookie sheet with sides (or jelly roll pan) with aluminum foil. * Lay out crackers in single layer on cookie sheet. * Melt butter in saucepan, then add sugar; cook 1 minute stirring constantly. | * Pour butter mixture over crackers and spread with spatula. * Bake in 350-400F oven until bubbly and browned 10-15 minutes. * Sprinkle chocolate chips over crackers and return to oven for 5 minutes or until chips are softened enough to spead. * Sprinkle with nuts and refrigerate for several hours; until hard. * Remove from aluminum foil and break into pieces. | Submitted by Cindy Bass | * Line cookie sheet with sides (or jelly roll pan) with aluminum foil. * Lay out crackers in single layer on cookie sheet. * Melt butter in saucepan, then add sugar; cook 1 minute stirring constantly. | * Pour butter mixture over crackers and spread with spatula. * Bake in 350-400F oven until bubbly and browned 10-15 minutes. * Sprinkle chocolate chips over crackers and return to oven for 5 minutes or until chips are softened enough to spead. * Sprinkle with nuts and refrigerate for several hours; until hard. * Remove from aluminum foil and break into pieces. | Submitted by Cindy Bass | * Line cookie sheet with sides (or jelly roll pan) with aluminum foil. * Lay out crackers in single layer on cookie sheet. * Melt butter in saucepan, then add sugar; cook 1 minute stirring constantly. | * Pour butter mixture over crackers and spread with spatula. * Bake in 350-400F oven until bubbly and browned 10-15 minutes. * Sprinkle chocolate chips over crackers and return to oven for 5 minutes or until chips are softened enough to spead. * Sprinkle with nuts and refrigerate for several hours; until hard. * Remove from aluminum foil and break into pieces. | Submitted by Cindy Bass | * Line cookie sheet with sides (or jelly roll pan) with aluminum foil. * Lay out crackers in single layer on cookie sheet. * Melt butter in saucepan, then add sugar; cook 1 minute stirring constantly. | * Pour butter mixture over crackers and spread with spatula. * Bake in 350-400F oven until bubbly and browned 10-15 minutes. * Sprinkle chocolate chips over crackers and return to oven for 5 minutes or until chips are softened enough to spead. * Sprinkle with nuts and refrigerate for several hours; until hard. * Remove from aluminum foil and break into pieces. | Submitted by Cindy Bass | * Line cookie sheet with sides (or jelly roll pan) with aluminum foil. * Lay out crackers in single layer on cookie sheet. * Melt butter in saucepan, then add sugar; cook 1 minute stirring constantly. | * Pour butter mixture over crackers and spread with spatula. * Bake in 350-400F oven until bubbly and browned 10-15 minutes. * Sprinkle chocolate chips over crackers and return to oven for 5 minutes or until chips are softened enough to spead. * Sprinkle with nuts and refrigerate for several hours; until hard. * Remove from aluminum foil and break into pieces. | Submitted by Cindy Bass | * Line cookie sheet with sides (or jelly roll pan) with aluminum foil. * Lay out crackers in single layer on cookie sheet. * Melt butter in saucepan, then add sugar; cook 1 minute stirring constantly. | * Pour butter mixture over crackers and spread with spatula. * Bake in 350-400F oven until bubbly and browned 10-15 minutes. * Sprinkle chocolate chips over crackers and return to oven for 5 minutes or until chips are softened enough to spead. * Sprinkle with nuts and refrigerate for several hours; until hard. * Remove from aluminum foil and break into pieces. | Submitted by Cindy Bass | * Line cookie sheet with sides (or jelly roll pan) with aluminum foil. * Lay out crackers in single layer on cookie sheet. * Melt butter in saucepan, then add sugar; cook 1 minute stirring constantly. | * Pour butter mixture over crackers and spread with spatula. * Bake in 350-400F oven until bubbly and browned 10-15 minutes. * Sprinkle chocolate chips over crackers and return to oven for 5 minutes or until chips are softened enough to spead. * Sprinkle with nuts and refrigerate for several hours; until hard. * Remove from aluminum foil and break into pieces. | Submitted by Cindy Bass | * Line cookie sheet with sides (or jelly roll pan) with aluminum foil. * Lay out crackers in single layer on cookie sheet. * Melt butter in saucepan, then add sugar; cook 1 minute stirring constantly. | * Pour butter mixture over crackers and spread with spatula. * Bake in 350-400F oven until bubbly and browned 10-15 minutes. * Sprinkle chocolate chips over crackers and return to oven for 5 minutes or until chips are softened enough to spead. * Sprinkle with nuts and refrigerate for several hours; until hard. * Remove from aluminum foil and break into pieces. | Submitted by Cindy Bass | * Line cookie sheet with sides (or jelly roll pan) with aluminum foil. * Lay out crackers in single layer on cookie sheet. * Melt butter in saucepan, then add sugar; cook 1 minute stirring constantly. | * Pour butter mixture over crackers and spread with spatula. * Bake in 350-400F oven until bubbly and browned 10-15 minutes. * Sprinkle chocolate chips over crackers and return to oven for 5 minutes or until chips are softened enough to spead. * Sprinkle with nuts and refrigerate for several hours; until hard. * Remove from aluminum foil and break into pieces. | Submitted by Cindy Bass | * Line cookie sheet with sides (or jelly roll pan) with aluminum foil. * Lay out crackers in single layer on cookie sheet. * Melt butter in saucepan, then add sugar; cook 1 minute stirring constantly. | * Pour butter mixture over crackers and spread with spatula. * Bake in 350-400F oven until bubbly and browned 10-15 minutes. * Sprinkle chocolate chips over crackers and return to oven for 5 minutes or until chips are softened enough to spead. * Sprinkle with nuts and refrigerate for several hours; until hard. * Remove from aluminum foil and break into pieces. | Submitted by Cindy Bass | * Line cookie sheet with sides (or jelly roll pan) with aluminum foil. * Lay out crackers in single layer on cookie sheet. * Melt butter in saucepan, then add sugar; cook 1 minute stirring constantly. | * Pour butter mixture over crackers and spread with spatula. * Bake in 350-400F oven until bubbly and browned 10-15 minutes. * Sprinkle chocolate chips over crackers and return to oven for 5 minutes or until chips are softened enough to spead. * Sprinkle with nuts and refrigerate for several hours; until hard. * Remove from aluminum foil and break into pieces. | Submitted by Cindy Bass | * Line cookie sheet with sides (or jelly roll pan) with aluminum foil. * Lay out crackers in single layer on cookie sheet. * Melt butter in saucepan, then add sugar; cook 1 minute stirring constantly. | * Pour butter mixture over crackers and spread with spatula. * Bake in 350-400F oven until bubbly and browned 10-15 minutes. * Sprinkle chocolate chips over crackers and return to oven for 5 minutes or until chips are softened enough to spead. * Sprinkle with nuts and refrigerate for several hours; until hard. * Remove from aluminum foil and break into pieces. | Submitted by Cindy Bass

37: Lemon Squares | 1 cup margarine – melted 1/2 cup powered sugar 2 cups flour Mix and press into 15 x 10-3/4 pan. Bake at 350F for 15 minutes. Combine; 4 eggs 2 cups sugar 4 tbsp flour 1/2 tsp salt 4 tbsp fresh lemon juice (3 lemons) Beat. Pour mixture over baked bottom. Bake for 15 minutes. Sprinkle with powered sugar. | Submitted by Donna Myers

38: 1 Box of Mini Vanilla Wafers 3- 8oz packages of Cream Cheese (Soften) 2/3 Cup of Sugar 3 Large Eggs 1 Teaspoon of Vanilla 1 Jar of Maraschino Cherries Mini Muffin Liners Blend together in large bowl cream cheese, sugar, eggs and vanilla with electric mixer until smooth. Place mini muffin liners into mini muffin pan. Place one mini vanilla wafer in the bottom of each mini liner. Top with cream cheese mixture until full. Place 1/2 of a cherry on each mini cake. Bake for 15 minutes at 350F. Cool and remove from pan. | Submitted by Sherry Leigh | Mini Cheesecakes

39: * Grease two 9-inch cake pans with vegetable shortening. Preheat oven to temperature indicated on cake mix box. * Prepare cake mix according to package instructions, using prepared cake pans. When cake tests done, remove from oven. Cool 15 minutes, then turn out of pans to cool completely. * Prepare mousse according to package directions. Refrigerate until ready to assemble dessert. * In a large trifle or punch bowl, start the layering process. First break off pieces of cake and put about half of them in the bottom of the bowl, pushing them against the side of the bowl so that the layers can be easily seen when the dessert is completed. * Add a layer of mousse, using about half of the mixture and spreading gently to the edges. Next, sprinkle 1/2 of the crushed candy bars over the mousse. Gently spread with one container of whipped topping and sprinkle with 1/2 of the almonds. * Repeat layers. Drizzle top layer of whipped topping with chocolate syrup, then sprinkle almonds. Refrigerate until ready to serve. | 1 pkg. Chocolate Cake Mix (I use Duncan Hines) 3 pkgs. (3 ounces each) Chocolate Mousse Mix 6 Skor Bars, divided crushed 2 Containers (8 oz each) frozen whipped topping, thawed 2 Ounces sliced or slivered almonds toasted – (heat in small pan with butter until toasted) Chocolate Syrup | Death by Chocolate | Submitted by Sherry Leigh

40: Combine the flour, sugar, cocoa, baking soda, and salt in a large bowl. Set aside. Whisk the eggs, milk, coffee, oil, vinegar, and vanilla together in a medium bowl. Stir the egg mixture into the dry mixture. In a separate bowl, stir together the softened cream cheese and melted chocolate chips. Beat the cream cheese mixture into the batter. Bake in a greased bundt pan for 45 to 50 minutes at 350F oven. | Submitted by Kelly Rohring | "World's Best" Chocolate Cake | 1 1/2 cup flour 1/2 cup coffee 1 1/4 cup sugar 1/3 cup vegetable oil 3 tbsp cocoa 1 tbsp white vinegar 1 tbsp baking soda 1 tsp vanilla 1/2 tsp salt 6 oz. cream cheese, softened 4 eggs 6 oz. semi-sweet chocolate chips, melted 1/2 cup milk

41: Cookies 'N Cream Oreo Fudge Brownies | Submitted by Lindsay Routh | 1 box Brownie Mix eggs & oil (as called for by the brownie mix) 1 heaping half cup Cookies & Cream ice cream 1/4 cup hot fudge topping (chilled or room temp) | Preheat oven & spray an 8x8 baking dish generously with cooking spray. Combine brownie mix, eggs, and oil as directed on the back of the box, but do not add the water. Add ice cream and hot fudge to the brownie batter and stir to combine. Pour half of the brownie batter into the baking dish, layer with Oreos, then top with remaining batter. Bake for 40-50 minutes or as directed on the back of the box.

42: Five Cup Salad | One cup each of: * sour cream * sweetened cocunut * mini marshmallows * mandarin oranges (drained) * crushed pineapple (drained) | Mix together and chill. | Submitted by Helen Welch | Pretzel/Caramel/Pecan Treats | * one package Rolo candies, unwrapped * one package pretzels (mini twists) * one package pecan halves | Place pretzels on baking sheet (one with sides); top each with a Rolo. Bake in 200F oven for 2 minutes. Top with a pecan half and cool.

43: Submitted by Helen Welch | Carrot Cake | Cream together: 2 cups sugar 3 eggs Add in: 1 1/3 cups vegetable oil 1/2 tsp vanilla 1/2 tsp salt Beat in: 2 1/2 cups flour 1 tsp baking soda Stir in: 2 cups shredded carrots Grease pan and bake at 325F for __ minutes. | No-bake Cookies | 2 cups sugar 1 stick butter 1/2 cup peanut butter 1/4 cup cocoa 1 tsp vanilla 3 cups Quickoats 1/2 cup milk pinch of salt Combine sugar, cocoa, milk and butter. Bring to a boil over medium heat. Remove from stove. Add in peanut butter and oats. Wait 1 minute and add in vanilla and salt. Spoon onto wax paper and allow a few hours for cookies to set-up. | Submitted by Alisha Yocum

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  • By: Lindsay R.
  • Joined: over 6 years ago
  • Published Mixbooks: 9
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About This Mixbook

  • Title: Rachel and Jamie's Wedding Cookbook
  • Tags: None
  • Published: about 5 years ago

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