S: Jen's Recipes from Friends and Family
1: Kitchen shower 4/2/2011
2: 1 loaf French baguette 1 stick butter 1/3 cup chopped walnuts 1/2 cup brown sugar 1-2 granny smith apples (sliced 1/8") 1 small round of brie cheese 1) Heat oven to 350 degrees. 2) Melt (med low heat) butter and brown sugar in small saucepan until smooth consistency (about 4 minutes) Add walnuts and stir... 3)Slice French bread (about 1/4") and arrange on cookie sheet. Bake approx. 4 minutes until just toasted. While bread is in oven thinly slice brie... remove bread from oven and place brie on each toast ...return to oven for 4 to 5 minutes...remove 4) Top with apple slice and drizzle a spoonful of sauce over each. | Brie and Apple Appetizer
4: Marie Findley | Bacon Smokies | 3-4 packages of lil smokies 2lb bacon, 3/4 cup of brown sugar 3 Tablespoons of Dijon Mustard Wrap Bacon around lil smokies and put in 9x13 pan. Mix mustard and sugar and pour over top. | 350 | 30-45
5: "There is no love sincerer than the love of food." ~George Bernard Shaw | Megan Baumli | Jalepeno dip | Large container sour cream 1 pkg Ranch dip 2-3 jalepenos seeds in Handful chopped cilantro Lime juice to taste I usually put the japs and cilantro in my mini chopper. Start slow with the japs during the summer the japs are hotter so you might want to take the seeds out of half or whole one. Serve with tortilla chips or veggies. | 5 mins
6: 1 4oz package of Crescent Dinner Rolls 1 8oz package of Cream Cheese tsp Dill Weed 1 egg yolk Unroll dough on lightly floured surface. Press together seams to form 12x4 rectangle. Sprinkle top of cream cheese with half of dill weed. Lightly press dill into cream cheese. Place cream cheese in center of dough with dill side down. Sprinkle cream cheese with remaining dill. Enclose cream cheese in dough by bringing sides of dough together, pressing edges to seal. Place on lightly greased cookie sheet and brush with egg yolk. Bake at 350 degrees for 15-18 minutes or until lightly browned. Serve with crackers or apples. | Baked Cream Cheese Dip
7: Restaurant Style Buffalo Chicken Wings 1 stick of butter 1 cup mayonnaise 2 packages Italian salad dressing 1 16 oz. jar hot sauce 1 large bag of chicken wings 1 cup flour 1/2 teaspoon paprika 1/4 teaspoon cayenne pepper 1/2 teaspoon salt oil for deep frying In a sauce pan on very low heat, combine butter, mayo, dry italian dressing, and hot sauce. In a bowl mix together flour, paprika, cayenne pepper and salt. Place chicken wings in a large glass bowl and sprinkle flour mix over them until they are evenly coated. Cover bowl and refrigerate for 60-90 minutes. Fry coated wings in hot oil for 10-15 minutes or until part of wings begin to turn brown. Remove from heat, place wings in sauce mixture and stir. Serve with blue cheese or Ranch. Marcie Siebert
8: Lake House Beer Cheese Dip by: Anne 2 c. shredded cheddar cheese 2 (8 oz.) pkgs. cream cheese, softened 1 pkg. Hidden Valley Ranch milk recipe original Ranch salad dressing mix 1/2 - 1/3 c. beer Combine cheddar cheese, cream cheese and salad dressing mix. Gradually stir in beer until mixture is to desired consistency. Garnish with green onion and additional cheddar cheese. Serve with pretzels or assorted fresh vegetables.
9: Neiman Marcus Dip 3/4 c. mayonnaise 7 slices bacon, fried & crumbled 2 c. shredded Cheddar Cheese 1-2 green onions, chopped fine 1/2 c. slivered almonds Mix all ingredients together. Chill. Serve with crackers. By: Megan Tighe
10: Chinese Salad 1 Large head of romaine lettuce 1 cup Feta cheese 1 Large can Mandarin Oranges, drained 1 cup dried Cranberries (optional) 1/4 cup sliced toasted & sugared almonds Dressing 1/4 tsp Worcestershire 1/2 cup sugar 1/4 cup cider vinegar 1/2 cup vegetable oil 2 tsp. minced onion 1 T poppy seeds 2 T toasted sesame seeds From the kitchen of: Cheryl
11: "When baking, follow directions. When cooking, go by your own taste." ~Laiko Bahrs | Megan Baumli | Greek Salad | 3-4 Roma Tomatoes, sliced 1 package crumbled, feta cheese 1 small red onion, sliced & chopped 1/3 cup olive oil 1/2 cup red wine vinegar 2 tablespoon parsley 4 teaspoons sugar 1/2 teaspoon basil 1/4 teaspoon salt Mix all ingredients except lettuce. Marinate in covered dish for 2 hours. Pour over lettuce and Serve
12: rockefeller salad dressing: 1/4 cup sugar 1 tsp salt 1 tsp dry mustard 1 tbsp onion juice 1/3 cup cider vinegar 1 cup salad oil 1 tbsp poppy seed spinach, leaf lettuce, cottage cheese and bacon bits. mix together. very tasty.
13: Strawberry Jello Salad from: Marcie Siebert | Ingredients: 2 cups crushed unsalted pretzels 3 tbsp sugar 3/4 cup melted buter 1 (8oz) pkg Cream Cheese 1 cup Sugar 1 small package cool whip 1 large package strawberry jello 2 Cups boiling water 2 (10 oz) packages frozen strawberries 1 small can pineapple, crushed Mix pretzels, 3 tbls sugar and butter. Spread mixture over bottom of baking dish. Bake at 400 for 7 minutes. Cool 1 hour. Blend cream cheese, 1 cup sugar and cool whip and spread over pretzel mixture. Dissolve Strawberry jello in 2 cups boiling water. Add frozen strawberries and pineapple. Chill until partially jelled. Then pour over cream cheese mixture. Refrigerate. Use a 9X13 inch pan or baking dish. Enjoy!
14: Broccoli and Cheddar Soup | 1 Tbls butter (melted) medium yellow onion (chopped) cup butter (melted) cup flour 2 cups half and half 2 cups chicken stock lb fresh broccoli 1 cup carrots (chopped) Salt and pepper to taste (or tsp garlic powder in place of salt) 8oz grated sharp cheddar cheese Saute onion and butter (1 Tbls) – set aside Cook melted butter and flour using a whisk over medium heat for 3-5 minutes. Stir constantly and slowly add half and half. Add chicken stock, whisking all the time. Simmer for 20 minutes. Add broccoli, carrots and onions. Cook over low heat until veggies are tender, for 20-25 minutes. Add salt and pepper. The soup should be thickened by now. Pour batches into a blender and pouree. Return to pot over low heat and add the grated cheese. Stir until well blended. SERVE.
16: 2 16 oz cans canned pumpkin 1 1/2 8 oz cans evaporated lowfat milk 2 cups chicken broth 1 onion, minced 4 ounces butter 1/2 cup chopped celery 1/2 teaspoon nutmeg 1/2 teaspoon ginger 1/2 teaspoon cinnamon 1/2 cup firmly packed brown sugar In a large saucepan, saute onion and celery in butter until tender. Add pumpkin, milk, and broth; mix well. Add nutmeg, ginger, cinnamon, and brown sugar. Simmer for 20 minutes. | PUMPKIN SOUP by: Marcie Siebert
17: Black Bean Soup Ingredients: 2 (15 ounce) cans black beans, drained and rinsed 1 1/2 cups vegetable broth 1 cup chunky salsa 1 teaspoon ground cumin 4 tablespoons sour cream 2 tablespoons thinly sliced green onion Directions: In an electric food processor or blender, combine beans, broth, salsa, and cumin. Blend until fairly smooth. Heat the bean mixture in a saucepan over medium heat until thoroughly heated. Ladle soup into 4 individual bowls, and top each bowl with 1 tablespoon of the sour cream and 1/2 tablespoon green onion. ENJOY!
18: Jimmy Buffet | Margaritas | 1-can frozen limeaid (12 ounces) save can! 1/3 can triple sec 1/3-1/2 of dark tequilla (choose strength at own risk) 1/3 can of Roses lime juice Mix in blender with ice Rim glass with Salt, Salt, GD SALT best enjoyed when listen to the song
21: "It's five o'clock somewhere." ~Jimmy Buffett | Oprah | Lemon Martinis | Juice of 6 lemons 4 tablespoons sugar 6 fresh mint leaves 4 shots vodka ice shaker 1 sugar rimmed martini glass. Garnish with mint. Serves 2 Mix lemon juice, sugar and vodka in a martini shaker filled with ice. Shake well and pour into sugar-rimmed
22: Jalapeno Corn bread | Ingredients 1 1/2 cups cornmeal 1/2 cup all-purpose flour 6 tablespoons sugar 2 teaspoons baking powder 1 teaspoon salt 1/2 teaspoon baking soda 2 eggs 1 cup buttermilk 1/4 cup olive oil 3 jalapeno peppers, seeded and finely chopped Directions 1.In a bowl, combine the first six ingredients. In another bowl, whisk the eggs, buttermilk and oil. Add to the dry ingredients and stir just until moistened. Stir in jalapenos. Pour into a greased 9-in. square baking pan. 2.Bake at 400 degrees F for 20-22 minutes or until a toothpick inserted near the center comes out clean. Cut into squares or wedges. Serve warm
23: Megan Baumli | Strawberry Bread | 3 cups flour, 1 tsp baking soda, 1tsp salt, 1 1/2 tsp cinnamon, 2 cup sugar, 2 10 oz packages of frozen strawberries, thawed, 4 eggs beaten, 1/14 cup cooking oil, 1 cup chopped pecans. Shift together flour, baking soda, salt, cinnamon, & sugar. Place dry ingredients into large bowl and make well center. Place strawberries with juice, eggs, oil, and pecans in well and stir until moist. Pour into 2 9x5 pans. YUMMY! Can freeze extra loaf! | 350 | 60-70 mins
24: Overnight Egg Casserole 1 loaf bread, sliced and crust removed 12 eggs 3/4 cup cheddar cheese 8 ounces cream cheese 2 cups milk 3 tablespoons butter 1/2 teaspoon dry mustard 1/2 teaspoon salt Melt butter. Pour in 13x9 casserole dish. Layer bread pieces to cover entire bottom pan. Sprinkle grated cheese over bread. Thinly slice cream cheese & put on top of the other cheese. Beat eggs, milk, and spices. Pour over cheeses. Cover and refrigerate overnight. Bake covered @ 325 for 1 hour. Uncover last 10 minutes to brown top. Options: May add cooked bacon or sausage on top of bread. Spinach and other veggies also are tastey! | "All happiness depends on a leisurely breakfast." ~John Gunther
26: SIDE DISHES | Marie Findley | Dale's Veggies | 1 clove garlic, minced assorted veggies 1 1/2 teaspoon cornstarch 1 teaspoon sugar 1/4 cup hot water 2 Tablespoons Dale's seasoning 2 Tablespoon wine Combine water, dales, and wine. Set aside half. Combine remaining half with cornstarch and sugar. Set aside. Coat skillet with spray and heat for one minute. Add veggies and stir for 2 minutes. Add 1st mixture and heat for 2 minutes. Add cornstarch mixture. Reduce heat until thicken. Enjoy!
27: Calico Beans by: Sara McDale 1 large can pork ’n beans 1 can kidney beans, drained 1 can lima beans, drained 1 can butter beans, drained -1 lb bacon 2 onions, chopped cup vinegar cup brown sugar tsp garlic salt Mix all the beans together in a crock pot. (You can reserve some of the bean juice to add to the mixture if it is too dry). Fry up the bacon and crumble into the crock pot. Cook the onions in remaining grease. Add those to the beans. Boil the vinegar, brown sugar, and garlic salt together for 5 minutes. Pour over beans. Cook on high for a couple hours or until it is heated through. If you prefer to bake it, bake uncovered at 350 for 45 minutes.
29: Grandma Gervasio’s Baked Ziti | Ingredients 1 pound dry ziti pasta 1 (26 ounce) jar spaghetti sauce 1 package of shredded part skim mozzarella 1 container of part skim ricotta 2 tablespoons grated Parmesan cheese 2 tablespoons (or to taste) crushed red pepper Directions Bring a large pot of lightly salted water to a boil. Add ziti pasta, and cook until al dente, about 8 minutes; drain. Preheat the oven to 350 degrees F. Spray a 9x13 inch baking dish with Pam. Layer as follows: 1/2 of the ziti, mozzarella, ricotta, 1/2 sauce, remaining ziti, mozzarella cheese and remaining sauce mixture. Top with grated Parmesan cheese and crushed red pepper. Bake for 30 minutes in the preheated oven, or until cheeses are melted. Options: you can also add veggies like spinach and zucchini or ground meat to the sauce before you layer it.
30: "When baking, follow directions. When cooking, go by your own taste." ~Laiko Bahrs | Stacia Fetters | Delicious Marinade | 1/2 cup soy sauce 4 cloves of garlic (cut up) 2 Tbsp brown sugar 1 tsp Dijon mustard Stir together and pour over.chicken, beef, or steak. Marinade for 20+ minutes.
31: 2 lbs Shrimp 3 large Lobster tails 1 Cup Wild rice (cook according to package instructions. 1 Green Pepper 1 Cup Celery 1 Medium Onion Mince the above and cook 5 minutes--topped with almonds 2 cans cream of mushroom soup 1/4 cup milk 1/4 cup butter pimentos 8 oz mushrooms Combine everything...and bake at 350 degress for 45 minutes By : Dana Mellberg | Shrimp and Lobster Casserole
32: Tator Tot Casserole by: Cassi Easton 1 lb hamburger 1 small white onion 1 can condensed Cream of Mushroom Soup 1 can Green Beans 1 can Corn 2 cups Shredded Cheese 1 package Tator tots 1. Brown hamburger and onion on stove and drain grease. 2. Mix hamburger & onion with cream of mushroom soup, green beans, and corn and place in bottom of 9x13 pan. 3. Spread 2 cups of cheese over top and then make single layer of tator tots over top 4. Bake in oven at 350 degrees for 45 minutes and enjoy!
33: Italian Meatballs 2 slices dried bread 1 lb lean hamburger meat 1 lb hot Italian sausage c Romano or Parmesan cheese 3 eggs tsp Italian seasoning 1 tsp salt tsp black pepper Take bread and soak in small amount of warm water in bottom of a bowl; remove crust. In a large bowl, mix meats and rest of ingredients. With hands, knead in soggy bread and mix thoroughly. Shape into balls and brown in skillet with olive oil. Cook thoroughly, drain, and add to sauce. Serve over hot spaghetti pasta! | Spaghetti Sauce 1/8-1/4 c olive oil tsp garlic powder 1 tsp basil 1 Tbsp salt 1 tsp pepper 2- 8oz cans tomato sauce 1- 12oz can tomato paste 4 cups water + 1 tsp Italian seasoning if have it 6 c tomato juice Sauce In a big kettle, combine oil, seasonings and tomato sauce. Simmer 10 minutes. Add tomato paste and water, simmer about 30 minutes. Add tomato juice and meatballs and simmer another 30 minutes. | My aunt Diane's *authentic* Italian meatballs and sauce By: Sara McDale
35: Parmesan Chicken | 6 boneless chicken breasts 2 Tablespoons margarine, melted 1/2 cup parmesan cheese, grated 1/4 cup dried bread crumbs 1 teaspoon dried oregano leaves 1 teaspoon parsley leaves 1/4 teaspoon of salt and pepper Drop chicken in melted butter. Coat with combined ingredients. Bake at 400 for 20 minutes. By: Marie Findley
36: Baked Ziti 1 lb ground beef, seasoned with black pepper & crushed red pepper (to taste) 1 med. onion, chopped 2 jars of spaghetti sauce 16 oz. rigatoni noodles 1 package of sliced mozzarella cheese 1 1/2 cups sour cream 1/2 cup shredded parmesan cheese Basil (to taste) Boil noodles until slightly firm (about 12 minutes) Drain and set aside. Brown beef & onion cooked, drain, add spaghetti sauce, and simmer 15 minutes. Spray large baking dish (9 x 13, deep) w/ Pam. Layer in this order: noodles, cheese slices, sauce/meat, sour cream, noodles, cheese, sauce/meat, shredded parmesan cheese, basil Bake 30-40 minutes at 350 degrees (uncovered)
37: Shrimp in a Pumpkin | Ingredients: Fresh pumpkin 16 oz cream cheese 1 lb. shrimp, uncooked, cleaned 3 tomatoes, peeled and chopped 1 can hearts of palm, chopped 1 cup skim milk 2 TBL cornstarch cup chopped parsley 1 onion, chopped 1 tsp Tabasco sauce Parmesan cheese for sprinkling | Clean pumpkin and remove skin. Partially cook until almost finished and then cool. When cool, “ice” the slices with cream cheese and place in a 9x12 casserole dish. Meanwhile, sauté the onion in a skillet with 2 TBL olive oil. Add shrimp and cook until beginning to turn pink. Add parsley, tomatoes and hearts of palm. Sautee until tomatoes is slightly soft. Mix cornstarch into the milk and pour into shrimp mixture. Bring mixture to a boil and stir well for one minute, or until sauce is thickened. Add tsp Tabasco and salt to taste. Let cool. Once cooled, pour shrimp mixture over pumpkin. Sprinkle with parmesan cheese and bake at 425 for 20-30 minutes. Serve with rice and flash-fried kale! Yum!
39: MONSTER COOKIES | Ingredients: 3 eggs 1 cups packed light brown sugar 1 cup granulated sugar 1/2 teaspoon vanilla extract 1 12-oz. jar creamy peanut butter (1 cups) 1 stick of butter, softened 3/4 to 1 cup M&Ms 1/2 cup chocolate chips 1/4 cup raisins, optional 2 teaspoons baking soda 4 cups quick-cooking oatmeal (not instant) Preheat the oven to 350 degrees. Line cookie sheets with parchment paper or nonstick baking mats. In a very large mixing bowl, combine the eggs and sugars. Mix well. Add the salt, vanilla, peanut butter, and butter. Mix well. Stir in the M&Ms, chocolate chips, raisins (if using), baking soda, and oatmeal. Drop by tablespoons 2 inches apart onto the prepared cookie sheets. Bake for 8-10 minutes. Do not over bake. They won’t look done, but that’s ok. They settle. Let stand for about 3 minutes before transferring to wire racks to cool. When cool, store in large Ziploc bags. From: Stacia
40: Chocolate Sheet Cake | Ingredients: 2 sticks margarine 4 tablespoons of cocoa 1 cup of water 2 cups flour 1 teaspoon baking soda 2 cups sugar teaspoon salt cup buttermilk 2 eggs, beaten 1 teaspoon vanilla Directions: Sift together flour, baking soda, sugar, and salt In a saucepan, melt 2 sticks of margarine. Add cocoa and water to margarine. Bring entire mixture to a boil. Pour margarine mixture over flour mixture and then add buttermilk, eggs, and vanilla Bake at 350 degrees for 15-20 minutes in a large cookies sheet with sides greased and floured.
41: Icing: 1 stick margarine 4 tablespoons cocoa 6 tablespoons buttermilk 1 box powdered sugar 1 teaspoon vanilla Directions: Melt margarine, add then add cocoa and buttermilk. Bring to JUST a boil. Remove from heat. Then add powdered sugar and vanilla. Pour over warm sheet cake and spread | From: Gina Bickel
42: Whitney Pile | Cake Batter Cookies | 1 pkg. cake mix, any flavor (I recommend yellow) 1/2 c. vegetable oil 2 eggs Preheat oven to 350. Combine all ingredients at low speed until thoroughly moistened. Drop by rounded tablespoonfuls 2 inches apart onto ungreased cookie sheets. Bake for 9-12 minutes. Cool two minutes; remove from pans. If desired, stir in 1 c. chocolate chips or 1/2 c. chopped nuts. | 350 | 9-12 mins
43: Super Awesome Chocolate Chunk Pecan Pie 1 Pre-Made Pie Shell 3 Large Eggs 1 c. Light Corn Syrup c. Sugar c. Butter 1 t. Vanilla 1 c. Pecan Halves c. Nestle Chocolate Chunks 1. Preheat oven to 350 degrees. 2. Combine eggs, corn syrup, sugar, butter and vanilla with whisk. Stir in pecans. 3. Sprinkle chocolate chunks in the bottom of the pie shell. Cover with pecan mixture. 4. Cover edges of pie pan with foil and bake for 30 minutes. Remove foil and bake for an additional 20 minutes. 5. Cook 2 hours, keep refrigerated. Ashley Mitchell
44: Cream together: 4 Tbs. dark Karo syrup 2 cups sugar 1 cup heavy cream 1 cup butter (not margarine), room temperature Dry Ingredients: Stir together in a separate bowl: 5 cups flour 2 tsp. ground cloves 4 tsp. ground cinnamon 4 tsp. ground ginger 1 tsp. baking soda Add the dry ingredient mixture to the sugar/butter mixture. Divide the dough into 4 flattened balls, wrap in saran wrap and chill for 1 hour or longer. With a rolling pin, roll out the dough, cut with cookie cutters and place on cookie sheets. Bake for approximately 6 minutes at 375 degrees. | SWEDISH PEPPARKAKOR COOKIES Great Grandmother Florence Hedlund Johnson
45: Grama Florence's Popover or Yorkshire Pudding Butter generoulsy popovers pans. Heat!!! Beat 2 eggs; 1 cup milk; 1 cup sifted flour; 1/2 tsp salt (use hand beater). Pour cups 3/4 full (in hot cups). Bake 30 minutes at 435 degress-450 degrees. For Yorkshire Pudding: Same, except grease big cast iron frying pan with pot roast drippings. Makes approximately 12 popovers.
46: Better Than Sex Cake bu: Cassi Easton | 1 Devil's food cake mix 1/2 can sweetened condensed milk (use 7oz) 6 ounces caramel ice cream topping (Mrs. Richardson's Butterscotch Caramel is amazing!) 6 ounces chocolate ice cream topping 4 heath bars, chopped 12 oz of cool whip topping 1. Bake cake as directed in 9x13 pan. After backing, take a wooden spoon and using handle poke holes in cake, try not to go through the cake. 2. Pour sweetned condensed milk and caramel topping over the top of the warm cake so it runs down into it and let cool completely. 3. Top with cool whip, drizzle with chocolate syrup and heath bar pieces, refrigerate and serve right from the pan
47: Cara McKedy | Pumpkin Dip | 8oz Cream Cheese 1 can Pumpkin Pie Filling 2 cups Powdered Sugar 1 tsp cinnamon tsp nutmeg Mix ingredients and serve chilled with Ginger Snap cookies.
48: Grandmother Melbamae Johnson Johnson | SWEDISH ALMOND BARS | Cream together:7 or 8 oz. soft almond paste (I like the kind that comes in a tube, not a can) 1 pound (2 cups) butter (not margarine), room temperature, 2 tsp. almond extract (almond flavoring works fine, too) Add & beat well:1 1/2 sugar Add & beat well: 2 eggs Add & beat well:4 cups flour Spray a 10" x 15" x 1" jelly roll pan with cooking spray (Pam). Spread dough in pan. Cool and frost with Buttercream Icing: 1 pound (4 cups) powdered sugar, 1/4 tsp. salt. 1/4 (or more) cups milk (adjust to desired creaminess) 5 Tbs. butter (not margarine), room temperature, 1 tsp. vanilla | 350 | 25-30
49: Amazing Cookie Bars by : Cristy Kuyath This is my mom’s friend Nancy’s recipe; they are truly decadent and best of all easy to bake! 1 stick margarine or butter 2 cups yellow cake mix cup coconut flakes 1 cups chopped walnuts or pecans 1 pkg chocolate chips 1 can sweetened condensed milk Melt butter in a 9x13 dish in oven, while preheating to 350. Spread evenly. After melted and spread, sprinkle I cup cake mix in dish, then add cup coconut, cup nuts, and half of the chocolate chips. Repeat step 2-cake, coconut, nuts, chocolate chips. Drizzle the condensed milk evenly over top. Bake 350 for 25-30 minutes, until golden. Allow to cool in dish for 20 minutes, then cut into squares and remove and cool completely before storing (or eating)