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Recipe Book

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Recipe Book - Page Text Content

S: Dengel Family Recipes

FC: Dengel Family Recipes

1: Christmas 2011 | Apple Kuchen 33 Basil and Pesto Hummus 3 Cheesy Potatoes 7 Chicken a la Maryland 29 Chicken Enchiladas 26-27 Grape Salad 15 Jalapeno Popper Dip 4-5 Mexican Confetti Salsa 1 1 Spaghetti Squash 13 German Potato Salad 14 | Old Fashion 35 Oreo Truffles 31 Pasty 25 Peanut Butter Cloud Cookies 37 Pizza with Pesto, Tomatoes and Feta 22-23 Slow Cooker Pork Tenderloin 21 Stuffed Mushrooms 9 Sunday Steak Dinner 18 Warm Bacon and Spinach Salad 17 Whiskey Nuts 38-39 | Table of Contents

2: Sides and Salads

3: Combine the chickpeas, basil and garlic in a food processor, pulsing several times. Push mixture from sides. Pulse the mixture again while drizzling olive oil. Add vinegar and soy sauce and pulse until combined. Season with salt and pepper. | 1 can (16oz) Chickpeas, rinsed and drained 1/2 cup Basil Leaves 1 clove Garlic 1 tbsp Olive Oil 1/2 tsp Balsamic Vinegar 1/2 tsp Soy Sauce Salt, to taste Ground Black Pepper, to taste | Basil and Pesto Hummus

5: Jalapeno Popper Dip | 2 pkgs (8oz) Cream Cheese, softened 1 cup Mayonnaise 1 can (4oz) Chopped Green Chilies, drained 2 oz Canned, Diced Jalapeño Peppers, drained 1 cup Grated Parmesan cheese | 1. Stir together cream cheese and mayo in a bowl until smooth. Stir in green chilies and jalapeño peppers. Pour mixture into a microwave safe serving dish and sprinkle with Parmesan cheese. 2. Microwave on high until hot, about 3 minutes. | SPICY!

6: Cheesy Potatoes | 2 lbs shredded hash browns 8 oz sour cream 1 stick butter, divided, melted 2 cups shredded cheddar or cheddar/jack cheese 15 oz can of Cream of Chicken Soup 1/4 cup chopped frozen onions 1/2 cup crushed butter crackers

7: 1. Preheat oven to 350 degrees 2. Mix potatoes, sour cream, 3/4 stick of butter, cheese, soup & onions in a large bowl. 3. Pour into greased 9x13" pan and bake for 55 minutes. 4. While baking, mix the remaining 1/4 stick butter with crushed crackers. 5. Remove dish from oven after 55 minutes. Spread crackers and butter over top. 6. Bake 5 more minutes, remove and serve.

9: Stuffed Mushrooms | 12 Whole Fresh Mushrooms 1 tbsp Olive Oil 1 tbsp Minced Garlic 1 pkg (8oz) Cream Cheese, softened 1/4 cup Grated Parmesan Cheese 1/4 tsp Ground Black Pepper 1/4 tsp Onion Powder 1/4 tsp Ground Cayenne Pepper | 1. Preheat oven to 350 degrees. Spray baking sheet with non-stick cooking spray. Clean mushrooms with a damp paper towel. Carefully break off stems. Chop stems extremely fine, discarding tough end of stems. 2. Heat oil in large skillet over medium heat. Add garlic and chopped mushrooms stems to skillet. Fry until any moisture has disappeared, taking care to not burn garlic. Set aside to cool. 3. When mushroom and garlic mixture is cool, stir in with cream cheese, Parmesan cheese, black pepper, cayenne pepper and onion powder. Using a spoon, generously fill each mushroom top with cream cheese mixture. Arrange on baking sheet. 4. Bake for 20 minutes or until mushrooms are piping hot and liquid begins to form under caps.

11: Mexican Confetti Salsa | One small can ripe olives - drained One small can chopped green chilies - drained 2-3 medium tomatoes - chopped 6-7 green onions - chopped One small to medium jalapeno - to taste Two tbsp red wine vinegar Three tbsp vegetable oil (can use less) One and a half tsp salt Pinch of pepper Pinch of garlic powder | Mix the night before. Serve with tortilla chips.

12: Spaghetti Squash

13: 1 Spaghetti Squash, halfed and seeded 2 tbsp Vegtable Oil 1 Onion, chopped 1 Clove Garlic, minced 1 1/2 cups Tomatoes, chopped 3/4 cup Crumbled Feta Cheese 2 tbsp Black Olives, sliced 2 tbsp Fresh Basil, chopped | 1. Preheat oven to 350 degrees. Slightly grease baking sheet. 2. Place squash cut side down on baking sheet. Bake for 30 minutes or until a knife can easily be inserted, without resistance. Remove from over and set aside until cool enough to handle. 3. Meanwhile, heat oil in skillet over medium heat. Sauté onions in oil until tender. Add garlic and sauté for 2-3 minutes. Add tomatoes and cook only until tomatoes are warm. 4. Use a large spoon to scoop the stringy pulp from squash and place in a medium bowl. Toss with sautéed vegetables, feta cheese, black olives and basil. Serve warm.

14: German Potato Salad | 5 lbs small potatoes, cooked & chopped 6-7 slices bacon, cooked and chopped 15 tbsp sugar 15 tbsp vinegar 6 tbsp flour slightly less than 2 cups water | Combine all cooked ingredients and heat until shiny or glossy.

15: Grape Salad | 1 1/2 lbs bacon 1 lbs small broccoli flowerettes 1 cup chopped celery 1 cup slivered almonds, toasted 1/4 cup green onions, chopped 1 cup green grapes 1 cup red grapes | Dressing: 1/4 cup sugar 1 cup mayonnaise 1 tbsp vinegar | Mix dressing together. Pour dressing over salad one hour before serving.

16: Warm Bacon and Spinach Salad

17: Enough washed, trimmed spinach for 2 salads 3-4 pieces of good bacon 1/2 tsp of Dijon mustard 1/2 tsp granulated sugar 2 tbsp red wine vinegar | Cut or chop bacon into small pieces Cook bacon in a small sauté pan until brown, reserve 3/4 tbsp of bacon fat Drain bacon on paper towels, and put bacon fat into small pot Add mustard, sugar and vinegar to bacon fat and whisk over low heat until well blended and beginning to boil Toss bacon, spinach and dressing and serve while still warm

18: Main Courses

19: 6-8 Cube Steaks 1 pkg Onion Soup Mix 1 Onion sliced 1 small can Mushrooms 1 can Beef Gravy 1 can Water | Flour steaks and brown. Place in a 9x13 inch pan. Cover with onions and mushrooms. Pour over the gravy and water. Cover pan with foil and bake at 250 degrees for for 3-4 hours. | Sunday Steak Dinner

20: Slow Cooker Pork Tenderloin

21: 1 (2lbs) Pork Tenderloin 1 (1oz) envelope Dry Onion Soup Mix 1 cup Water 3/4 cup Red Wine 3 tbsp Garlic, minced 2 tbsp Soy Sauce Black Pepper, to taste | Place pork in the slow cooker with soup packet. Pour water, wine and soy sauce over the top, turning to coat. Carefully spread garlic over the pork, leaving as much on the top of the roast during cooking as possible. Sprinkle with pepper. Cook on low for 4 hours. Serve with cooking liquid on side as Au Jus.

22: Preheat the over per the cooking directions on the prepared pizza dough OR heat grill to medium-high Place dough on baking sheet or grill. *If preparing on grill, place dough on grill for 3 minutes of the crust is puffed. Flip crust and spread pesto, add tomatoes, feta and pepper. Cook until underside is slightly brown, Remove and add basil. *If preparing in oven, add pesto, tomatoes and feta. cook until edges are slightly brown. Remove and add basil.

23: *1 pound Prepared Pizza Dough *1/2 cup Prepared Pesto *4 Ripe Plum Tomatoes, sliced thinly *1/2 cup Feta Cheese, crumbled *1/4 cup Fresh Basil Leaves, torn *Black Pepper, to taste | Pizza with Pesto, Tomatoes & Feta

24: pasty

25: Crust: 1 1/2 cups flour 1/2 cup shortening 1/4 cup cold water | Combine flour and shortening. Mix until crumbly. Add water all at once and mix. Gather into a ball and roll out on a hard surface. | I lb lean ground beef 6 large potatoes, peeled and sliced 1 small rutabaga, peeled and sliced 1 onion, chopped butter salt pepper | Butter the bottom and sides of a 9x13in baking dish. Mix together the beef, potatoes, rutabaga and onion. Salt and pepper to taste. Pile mixture into prepared baking dish. Dot with butter. Cover with pastry crust. Make several slits to allow for steam to exit. Bake at 450 degrees until pastry is lightly brown (about 20-30 minutes). Reduce heat to 350 degrees and bake until veggies are tender (about 45-60 minutes).

26: Chicken Enchiladas | 1tbsp vegetable oil 2 boneless/skinless chicken breasts halves - boiled and shredded 1/2 cup chopped onion 1 (7oz) chopped green chili peppers 1 (1oz) package taco seasoning mix 1/2 cup sour cream 2 cups cottage cheese 1 tsp salt 1 pinch ground black pepper 12 (6in) corn tortillas 2 cups shredded Monterey Jack cheese 1 (10oz) can red enchilada sauce

27: Sauté chicken, onion and chili peppers on oil until brown Add taco seasoning and 1 cup water Simmer for 15 minutes MIx together sour cream, cottage cheese, salt and pepper in a separate bowl Heat tortillas until soft In each tortilla, place a spoonful of meat mixture, a spoonful of cheese mixture and a bit of shredded cheese. Roll tortillas and place in a slightly greased 9x13in baking dish Top with any remaining meat and cheese mixture, enchilada sauce and shredded cheese Bake at 350 degrees for 30 minutes

29: Chicken a la Maryland | 4-5lb Whole Chicken Paprika Ground Black Pepper Salt Water | Cut chicken into pieces. Sprinkle with paprika, salt and pepper. Fry until brown. Add 1/2 to 1/3 cup water to skillet and cover. Reduce heat to low and or place in a 350 degree oven to roast until done, about 1.5 hours.

30: Desserts and Drinks

31: Oreo Truffles | 1 pkg (8 oz) cream cheese, softened 1 pkg (16.6 oz) Oreo Cookies, finely crushed **Reserve about 6-8 cookie tops, without frosting, to sprinkle on top 2 pkg (8 Squares each) Semi-sweet Chocolate, melted | Mix cookie crumbs and cream cheese until well blended. Shape into 48 (1 inch balls), Dip in melted chocolate and place on wax paper covered baking sheet. Sprinkle with reserved, crushed cookie crumbs. Refrigerate one hour, or until firm. Store in tightly covered container in the refrigerator.

32: Apple Kuchen

33: 1 cup flour 1/4 tsp salt 1 tbsp sugar 1/2 cup butter or shortening | Peel and slice 4 cups apples 1/2 cup sugar 1 tsp cinnamon (more sugar may be necessary for some apples) | 1/2 cup sifted flour 1/2 cup sugar 1/4 tsp salt 4 tbsp butter | Mix with blender and pat in coffee cake pan | Mix and spread on crust | Mix and spread on apples. Bake 45-50 minutes in 350 degree oven.

34: Bourbon/Brandy/Whiskey Old Fashion

35: 1 1/2 Shot Bourbon, Brandy or Whiskey 1 shot Kirshwasser or Cherry Schnapps 1/2 Rosso or sweet vermouth 1/2 shot Triple Sec Club Soda 1 maraschino cherry and small amount of juice Bitters (preferably orange) | Put cherry and juice in the bottom of a Collins glass, cover with ice and gently shake. Pour 2 shakes of bitters over ice. Pour 4 liquors over ice. Add club soda to top of glass, stir.

36: Peanut Butter Cloud Cookies

37: Cookies: 1 box Betty Crocker SuperMoist Chocolate Fudge Cake Mix 3/4 cup Creamy Peanut Butter 1/4 cup Water 1 tsp Vanilla 3 Eggs 1 1/2 cups Semi-Sweet Chocolate Chips | Frosting: 1 1/2 containers Betty Crocker Whipped Vanilla Frosting 3/4 cup Creamy Peanut Butter 2 tsp Milk | 1. Preheat oven to 375 degrees. (350 degrees for dark pans) Spray cookie sheet with non-stick cooking spray. 2. In a large bowl, beat cake mix, 3/4 peanut butter, water, vanilla and eggs with an electric mixer for 1 minute or until blended.Gently stir in chocolate chips. 3. Drop rounded teaspoonfuls of cookie dough on to cookie sheet about 2 inches apart. 4. Bake 7 to 9 minutes or until set. Cool for 1 minute. Remove to cooling rack, cooling completely. About 10 minutes. 5.In a medium bowl, stir together frosting ingredients. Frost cookies. Store covered.

38: Whiskey Nuts | - 50 Pecan Halves - 3/4 cup Jack Daniels - 2 lbs Powdered Sugar - 1 stick Butter, softened - Dipping Chocolate

39: Soak pecan halves in whiskey over night. | Fondant: 1. Mix 1 lb powdered sugar with butter. 2. Mix 1 lb powdered sugar with enough Jack Daniels from the pecans to make a thick paste. 3. Combine powdered sugar mixtures together. 4. Chill until firm. | Cover cookie sheets with wax paper. Coat pecans with enough fondant to cover completely and place on cookie sheets. *Tip: Dust hands with powdered sugar to avoid sticking. Freeze for at least one hour. | Melt dipping chocolate and dip nuts to cover completely. *Tip: Dip one half of each nut at a time, freezing between, for easy handling.

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  • By: Kirsten D.
  • Joined: over 7 years ago
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About This Mixbook

  • Title: Recipe Book
  • Dengel Family Recipes
  • Tags: None
  • Started: over 7 years ago
  • Updated: about 7 years ago