S: CONGRATULATIONS CHRIS & TAMARA
BC: WISHING YOU A LIFETIME OF HAPPINESS!
FC: Recipes | Chris & Tamara May 23, 2009
1: Tammy and Chris, We would all like to wish you guys a lifetime of happiness. We hope you will enjoy this cookbook that we had personalized just for you. It has all of your family and friends favorite recipes. We also had some special recipes from some special people put in here. BEST WISHES TO THE BOTH OF YOU!!!! Love, Russ, Jeanine, Russell, Logan, and Riley
3: DIRECTIONS Preheat oven to 350 Degrees. Stir cream cheese in a 9-inch deep dish pie pan with a fork or whisk until smooth. Stir in dressing, sauce and crumbled blue cheese. Stir in chicken breast. Bake for 20 minutes or until chicken mixture is hot and bubbling. Stir chicken mixture before serving. | Kim's Buffalo Chicken Dip | INGREDIENTS | 1 (8) Ounce cream cheese, softened 1/2 Cup blue cheese salad dressing 1/2 Cup Frank's red hot sauce 1/2 Cup crumbled blue cheese or mozzarella cheese | 2 Cans Swanson premium chicken breast in water, drained Asst. vegetables or crackers for dipping | Kim Dagro
4: Danielle's Man-Pleasin Mexican Dip | DIRECTIONS | INGREDIENTS | 1 Can refried beans 1 Avocado - mashed 1 Medium container sour cream 1 Packet taco seasoning mix 1 Tomato, diced | 1 Small onion, diced 1 Can sliced black olives 1 Cup shredded cheddar cheese Tortilla Chips | In small baking pan, spread out the can of refried beans on the bottom. On the top of that, spread the mashed avocado. Mix 1 packet of taco seasoning mix with the sour cream, and spread mixture on top of the avocado. Sprinkle the tomato, onion, and black olives on top of the sour cream mixture. Top the entire dip with cheddar cheese. Serve cold with tortilla chips! | Danielle Johnson
5: 1 LB. chop meat 1 Bouillon cube 1 Onion Bread crumbs Fresh mushrooms with stems | 1/4 Cup white wine Oregano Salt Pepper Butter | Brown chop meat. Chop stems of mushrooms. Chop onion very fine. Sautee onion and stems in butter. Add Oregano, salt, and pepper; Add amount to suit your taste. Add white wine (to each 1lb. of chop meat). Add bouillon cube (mix with water first). Add bread crumbs to soak up juice. Now stuff your Mushrooms and enjoy! Bake at 350 degrees for approximately 15 minutes. | INGREDIENTS | DIRECTIONS | Maddie's Stuffed Mushrooms | Madeline Soregaroli
6: Aunt Eileen's Awesome Taco Dip | INGREDIENTS | DIRECTIONS | 3 Large tomatoes 2 LBS. chop meat 1 Bag shredded cheddar | 1 Bag Dorito's, crushed into small pieces 1 Bottle italian dressing 1 Head lettuce | In large frying pan, fully cook chop meat. Layer all ingredients; add salad dressing and mix together. ENJOY!! | Eileen O'Toole
7: Samantha's Spinach & Artichoke Dip | INGREDIENTS | DIRECTIONS | 1 (10) Ounce package of frozen chopped spinach 2 Cans of artichoke hearts 1/2 Cup of mayonaise | 1/2 Cup sour cream 1 Cup of grated parmesan cheese 1 Cup of grated pepper jack cheese | Preheat oven to 350 degrees. Grease a casserole dish with cooking spray. Heat spinach in microwave for 5 minutes on high; squeeze dry. Drain artichoke hearts and coarsley chop or food process. Combine all ingredients, except pepper jack cheese, in a large bowl and stir well. Put into casserole dish and sprinkle pepper jack cheese on the top of mixture. Bake for 30 minutes. Serve with crackers, pretzels, or bread. | Samantha Palladino
8: INGREDIENTS | DIRECTIONS | 1/2 Stick unsalted butter 1 Medium onion, minced 1 (6) Ounce can of chopped, minced or baby clams with juice 1/2 Cup bread crumbs** | 1/2 Tsp. lemon juice Parmesan cheese (optional) 3 - 4 Drops of tabasco sauce (optional - but adds a nice kick) | Susan's Sizzlin' Clam Dip | In glass or corning ware pie plate or small casserole, melt butter and saute onion with lemon juice (and Tabasco sauce) over medium heat (sauteing on high will burn the butter and onion). Turn off burner. Add bread crumbs and clams. If there's too much liquid, little by little add more bread crumbs until mixture is moist but not wet. Bake in a 375 degree oven for 20 - 30 minutes until top is browned. Sprinkle with Parmesan cheese. Serve hot with crackers (wheat thins are great) or celery stick (I don't feel so guilty that way). * If using flavored bread crumbs no other spices are needed. If using unflavored bread crumbs add salt, pepper, garlic (minced or granulated) and oregano to taste. | Susan Rotker
9: INGREDIENTS | DIRECTIONS | 1 Can black beans (rinsed and drained) 1 Can corn (rinsed and drained) | Fresh cilantro (chopped) - approx 1/4 bunch 1 Lime 1 Avocado | Rinse and drain the beans and corn. (It is optional, but you can put the corn in the oven on broil to roast them a little bit or grill 1 ear of corn on the cob.) Chop cilantro; cut the avocado into small cubes. Mix the beans, corn, and avocado together. Squeeze the lime juice over the entire mixture (especially the avocado - helps it from browning). Serve with lime tortilla chips or serve as a side dish. Great for BBQ's and parties! I always double the recipe and it is still never enough!!!! ENJOY!! | Keri's Black Bean & Corn Salsa | Keri Greene
10: DIRECTIONS | INGREDIENTS | Jeanine's Great Grape Jelly Meatballs | Jeanine Brisson | 6 LB. bag of small italian meatballs 2 (32) Ounce bottles of Heinz 57 sauce | 3 - 4 (32) Ounce jars of grape jam (not jelly) | In a very large saucepan, pour 2 jars of the grape jam and 1 bottle of the heinz 57 sauce. Then pour in the package of meatballs. Pour the rest of the jam and heinz 57 sauce on top of the meatballs. Cook on medium-high, stirring very frequently. Be sure to stir up the bottom of then pan so sauce does not burn. Cook until sauce thins out to a liquid ( no lumps left) and meatballs are completely heated through. Serve warm. *You may use more or less of the grape jam, to your taste.* **You could substitute A1 steak marinade for the Heinz 57 sauce.** **You could also make 1/2 the recipe in a large crock pot . Cook on low for 8 hours or high for 4 hours.***
11: DIRECTIONS | INGREDIENTS | Goldfuss' Buffalo Chicken Dip | Heather Goldfuss | 2 Packages of cream cheese, softened 1 Cup cooked chicken, cut into bite sized pieces | 1/4 Cup of buffalo/hot sauce 12 Ounces blue cheese | Heat oven to 350 degrees. Spread cream cheese into 9 inch pie plate, add chicken on top. Bake 7-8 minutes; remove from oven. Add buffalo sauce, then blue cheese. Bake again for 7-8 minutes. Serve with tortilla chips.
12: Main Dishes
13: INGREDIENTS | DIRECTIONS | Dad's Famous Spaghetti Sauce | John Jerome | Sauce: 1 Large can crushed tomato 1 Medium can tomato puree 2 (8) Ounce cans tomato paste Water Olive oil 1 Head of garlic, chopped 1 Large onion, chopped | Meatballs: 2 - 3 LBS. ground beef 16 Ounces parmesan cheese Eggs Breadcrumbs Parsley, to taste Onion powder, to taste Garlic powder, to taste Salt and pepper, to taste Olive oil | 16 Ounces parmesan cheese Oregano, to taste Basil, to taste Salt and pepper, to taste 1 Package italian sausage, sliced thick 1 Large stick pepperoni, sliced thick 1 LB. Pork, 1/2 inch pieces or smaller | In frying pan brown sliced sausage on both sides. Set sausage aside. In a large saucepan, saute garlic and onion in olive oil. Do not burn onion and garlic. Then place sausage and all other ingredients, plus a 1/2 of a large can of water. Pork does not have to be browned or cooked prior, it will fully cook in sauce. Place on low heat and simmer. Meanwhile, make meatballs. Add all ingredients to the ground beef; the amount of breadcrumbs and eggs are added at your discretion. Add eggs and breadcrumbs, enough to make the meat slightly moist, not too wet and not too dry. Next make the meat mixture into multiple large meatballs. Place meatballs in a large frying pan with a small amount of olive oil. Brown each meatball on all sides. You dont have to cook the meatbll through; it will cook in the sauce. Place the finished browned meatballs in the sauce. Simmer the sauce all day. You may need to add water to the sauce as the day goes on, in small amounts, to prevent burning. Stir very frequently to avoid the sauce burning. When stirring make sure you get the bottom of the pot, or else the bottom will burn. The sauce should simmer atleast 8 hours, however the longer the better. BON APPETIT!!!
14: DIRECTIONS | INGREDIENTS | Debra Arza | Deb & Dexter's Chicken Francese with Pecorino | 1 LB. boneless, skinless chicken breasts, thinly sliced 4 Heaping tbsp. finely grated pecorino romano cheese 8 Tbsp. parsley, very finely chopped 2 Eggs, beaten well Flour or breadcrumbs, for dredging | 1/2 Cup olive oil 1/2 Cup dry white wine (A few glasses on the side to drink) 2 Cups chicken stock 1/2 slices of lemon, thin, round, and seeds removed 4 Tbsp. butter | Season chicken breasts with salt and pepper. Place cheese and 4 tbsp. of parsley in a wide shallow bowl. Slowly add the beaten eggs, whisking until smoothly incorporated. Place flour or breadcrumbs on a wide plate. Dip chicken in the egg mixture, then in flour. Repeat for each cutlet. Add olive oil to 2 saute pans. Place over medium heat. When oil is hot, add the cutlets. Saute, turning once, until the cutlets are golden, 2 minutes per side. Remove cutlets and hold them in a single layer on a plate. Cook all cutlets then spill oil out of the saute pan. Return pan to high heat. Add 1/4 cup of white wine to each pan and reduce it to about 2 tbsp. Divide the chicken stock and lemon slices between the pans. Boil for 5 minutes. Remove lemon. Turn heat to very low. Swirl 2 tbsp. of butter into each pan until sauce is thickened. Add cutlets to each pan, turning them until they are coated in sauce. Divide cutlets among 4 plates. Sprinkle with remaining parsley and serve immediately. *You could serve this this with white or wild rice. Also you could serve with steamed vegetables or spaghetti.* ENJOY!!!
15: DIRECTIONS | INGREDIENTS | Kemper Family Pretzel Chicken | Danielle Kemper | 2 LBS. sliced chicken breast 1 Bag of Bachman butter pretzels 2 Tbsp. thyme (fresh or dried) 1 Tbsp. garlic powder 2 - 3 Eggs Vegetable oil Salt and pepper, to taste | Cheese Sauce: 2 Tbsp. buttter 2 Tbsp. flour 2 Heaping tbsp. of spicy brown mustard 2 1/2 Cups sharp cheddar cheese, shredded 2 Cups milk | THIS IS A KEMPER FAMILY FAVORITE! Preheat oven to 350 degrees and grease the bottom of a baking sheet with vegetable oil. Place entire bag of pretzels into a blender or a food processor; chop until fine. Transfer chopped pretzels into a mixing bowl. Add thyme, garlic, salt, and pepper. Crack and beat eggs, in a seperate mixing bowl with a splash of water. One at a time, coat each chicken breast in the egg and then the pretzel mixture. Line breaded chicken breast on greased baking sheet. Cook for approximately 20 - 30 minutes, turning chicken breasts half way through. While chicken is baking, in a medium saucepan, over medium heat, melt butter and add flour. Cook for approximately 1 minute. Then whisk in milk. When milk comes to a bubble, stir in cheese and mustard with a wooden spoon. Season with a little salt and pepper. Remove cheese sauce from heat. *Cheese sauce can be used for dipping or poured over chicken once finished.*
16: Linda Ala Vodka Sauce | Linda Nichols | INGREDIENTS | DIRECTIONS | 1/2 Cup butter 1 Medium onion, diced 1 Cup vodka | 1 (28) Ounce can crushed tomato 1 Pint heavy cream | In a skillet, set over medium heat, saute onion in butter until soft and slightly brown. Pour in vodka and let cook 10 minutes. Mix in crushed tomato and cook 30 minutes. Pour in heavy cream and cook over medium low heat, stirring occasionally, about 30 minutes. Pour over penne or your favorite pasta. ENJOY!!
17: INGREDIENTS | DIRECTIONS | 1/4 Cup ketchup 1/4 Cup Worcestershire sauce 1/4 Cup soy sauce 1/4 Cup rum 1/2 Cup chili sauce 1 Tsp. dry mustard | 1 Cup brown sugar 3 - 4 Garlic cloves, crushed Dash of black pepper Onions, sliced (optional) Red pepper flakes - (optional but adds a nice kick) | In a mixing bowl combine all ingredients. Marinade is excellent for spare ribs, chicken and brisket. It's not meant to be a dipping sauce. | Sweet Sue's Saucy Marinade | Susan Rotker
18: K-Lo's "Goya Oh Boya" Arroz con Pollo | INGREDIENTS | DIRECTIONS | 4 Cups rice Olives 3 Tbsp. Goya's recaito (AKA sofrito) 1/2 Can Hunts tomato sauce (8 oz) 2 Boneless chicken breasts cut in small pieces 3 Tbsp. Mozola oil 1 Tsp. salt | Add as desired: (extra's) Goya Adobe seasoning Saron seasoning *Remember : Add olives and all other seasonings as desired to your taste buds. | Add 3 tbsp. oil in pot and 1/2 can Hunts sauce. Heat on medium. Add 3 tbsp. sofrito and all condiments as desired (Goya adobo seasoning and 1 pack saron seasoning). Heat all for 2 minutes, then add your chicken. Cook for 15 minutes in covered pot. Add 4 cups rice, stir together. Add 5 cups of water and a tsp. of salt. Add olives. Keeping pot uncovered, wait for water to absorb. Stir rice then lower heat and cover pot. Cook rice with chicken for 30 minutes. Then ENJOY your Arroz con Pollo.......OH BOYA!! | Kim Stanislaus
19: Jerome's Beef Stew | INGREDIENTS | DIRECTIONS | 1 1/2 LBS. cubed stew meat 1 Cup flour 1 Tbsp. Pepper 1/4 Tsp. salt | Potatoes Carrots Peas | Add 1 cup flour with 1 tbsp. pepper and 1/4 tsp. salt. Mix uncooked meat in flour mixture. Add oil to pot and add meat mix. Cook on medium heat for about 2 minutes or until meat is tender. Add potatoes, carrots, and peas with 2 cups of water. Cook until potatoes and carrots are soft (about 1 hour). Add about 2 tbsp. of flour to thicken gravy. | Joan Jerome
20: Laurie's "Stuffed with Love" Chicken Breasts | INGREDIENTS | 1 LB. chicken cutlets Salt and pepper to taste 1/2 Cup flour 1/4 LB. mozzarella, cut in sticks | 1/4 LB. ham, sliced thin 1 Cup. bread crumbs 2 Eggs, well beaten 1/4 Cup margarine | SAUCE | 1 Cup margarine or butter 2 Tbsp. chopped parley 1/2 Tsp. thyme | 1 Tsp. marjoram 1/2 Cup dry white wine | DIRECTIONS | Butter baking dish. Pound Cutlets to 1/8 - inch thickness. Sprinkle with salt and pepper; spread each cutlet with butter. Place slice of ham and stick of cheese in center of cutlet. Roll like jelly roll. Roll in flour. Dip in egg. Roll in bread crumbs. Place in baking dish seam side down. Repeat for all cutlets. When ready for cooking, melt 1/2 cup margarine or butter in a small sauce pan; add parsley, thyme, and marjoram. Pour over chicken. Bake in a 350 degree oven for 20 minutes. Add wine and cook for another 20 minutes, basting occasionally. | Laurie Castano
21: Golden's Chicken and Macaroni | INGREDIENTS | 1 LB. chicken cutlets cubed 2 Tbsp. olive oil 2-3 Large cloves garlic chopped 1 Medium can of tomato sauce 1 Can white / rose wine | 1/3 Cup of heavy cream 1 LB. penne macaroni 1 Tbsp. parsley Parmesan cheese | DIRECTIONS | In frying pan saute garlic in oil. Add chicken and cook 2-3 minutes until all pieces are cooked. Add tomato sauce and wine. Cook 3 minutes. Add parsley, cook 5 minutes. Add heavy cream and cook till thickens and reduces slightly. Drain cooked pasta. Add chicken and sauce to pasta in large bowl. Add cheese and mix together. Let rest 1-2 minutes. Toss again and serve. ENJOY!! | Donna Golden
22: DIRECTIONS | INGREDIENTS | Momma Joan's Chicken Pot Pie | 1 1/2 LBS. chicken cutlets 1 Bag frozen vegetables | 3 Cans cream of chicken soup 4 Frozen pie shells | Cook chicken and slice into small pieces, about 1/4 inch. Add soup and frozen vegetables. Mix and heat. Add to pie shell and top with other pie shell. Cook at 350 degrees until golden brown. | Joan Jerome
23: Marna's Marvelous Jambalaya | INGREDIENTS | DIRECTIONS | 1 LB. sausage 1 LB. chicken cutlets 2 Ribs celery 1 Red pepper 1 Green pepper 1 Onion 2 Tbsp. chopped parsley | 2 Cloves garlic 1 Can crushed tomatoes 1 Can chicken broth 1 Cup rice 1 Bay leaf 1 Tbsp. tabasco sauce | In a 5 quart saucepan cook sausage in a little olive oil until browned. Remove. Cook chicken in remaining droppings until browned. Remove. Cut up sausage and chicken. Cook celery, peppers, onions, and garlic for 5 minutes, stirring occasionally. Add crushed tomatoes, chicken broth, rice, bay leaf, tabasco sauce, sausage, and chicken. Heat to a boil over high heat. Reduce to low, cover and simmer. Cook 30 minutes until rice is tender. | Marna Piccola
24: Dolly's Spaghetti Pie | INGREDIENTS | DIRECTIONS | 1 LB. spaghetti or angel hair or egg noodles 4 Eggs Handful grated cheese Mozzarella slices | Salt Pepper Parsley flakes Sliced ham (optional) Bacon bits (optional) | Boil spaghetti and drain. In a large bowl, beat eggs. Add salt, pepper, parsley, grated cheese, and bacon bits (optional). Add spaghetti and mix well. In 10 inch frying pan, coat with tsp. of oil and heat. Add half of the spaghetti mixture. Layer with sliced mozzarella and sliced ham (optional). Add remainder of spaghetti mixture. When bottom is ccoked, flip and cook other side. (Spaghetti should move easily in pan). | Dolly Geraffo
25: The Danenza's Kickin'Chicken | INGREDIENTS | DIRECTIONS | 2 Tsp. oil 1 LB. chicken breast (cubed) 1/2 Cup green pepper, finely chopped | 1 Can cheddar cheese soup 1 Cup milk 1 Cup chunky salsa | Heat oil; add chicken and green peppers. Cook until chicken is done and peppers are soft. Stir in soup, milk and salsa. Bring to a boil. Cover and simmer for 10 minutes. Serve over rice. | Shelly Danenza
26: INGREDIENTS | DIRECTIONS | Faure's Ziti and Roasted Vegetables | 2 Tbsp. olive oil 2 1/2 Cup coarsely chopped red onion 2 Cups 1/2-inch pieces peeled parsnips 2 Cups 1/2-inch pieces peeled red-skinned sweet potatoes 2 Cups 1/2-inch pieces peeled golden beets, green coarsely chopped and reserved | 1 Tbsp. chopped fresh rosemary 1 2/3 Cups (Approx) vegetable broth, divided 1 LB. ziti or other tubular pasta 2 Tbsp. butter (1/4 stick) 1 1/2 Cups grated parmesan cheese, divided | Heat oil in large nonstick skillet over high heat. Add onion and all vegetables except beet greens; saute until vegetables begin to soften and brown, 8 to 9 minutes. Add rosemary; stir 1 minute. Add 1 cup broth; bring to boil. Reduce heat to medium; sprinkle with salt and pepper. Cover skillet and cook until vegetables are tender, stirring occasionally, 15 to 18 minutes. Meanwhile, cook pasta in a large pot of boiling water salted until just tender but still firm to bite, stirring occasionally. Drain. Return pasta to pot. Stir beet greens and butter into vegetables; add to pasta. Stir in 1 cup parmesan and more vegetable broth by 1/3 cupfuls to moisten. Season with salt and pepper. Serve with remaining Parmesan. | Susan Faure
27: INGREDIENTS | DIRECTIONS | Great Grandma Salzlein's Potato Dumplings | 3 LBS. of potatoes Salt Pepper | 2 Eggs 1 Cup sifted flour 1 Cup bread crumbs | Cook potatoes, then put them through a ricer. Put potatoes in a large bowl. Lightly toss with salt and pepper. Make a well in the center of the potatoes. Break eggs into the well. Put sifted flour over the eggs, then add the bread crumbs. With hand work, mix the mixture until it is very smooth. Shape the mxture into balls. Boil water with a little salt. When water is boiling, add the balls. Do not cover the pot. When the balls float to the top, let them boil for just a few minutes longer. As soon as they reach the top...taste them. It only takes a few minutes for them to be done, so keep you eye on them. TIP: Do not cook to fast, if you do the potato balls will dissolve. | Gertrude Salzlein
28: The Maguire's Italian Stew | Elizabeth Maguire | 15 Ounce can chicken broth 15 Ounce can cut green beans (drained) 15 Ounce can cannelloni beans (drained & rinsed) 15 Ounce can corn (niblets) 15 Ounce can diced potatoes (drained) 2 (15) Ounce cans diced tomatoes with liquid | INGREDIENTS | DIRECTIONS | 2 Medium yellow onions, diced 1 Head of garlic, sliced 4 Tbsp. extra virgin olive oil 1/2 Tsp. each..... dried basil, oregano, & thyme Salt and pepper to taste | Heat olive oil in deep heavy pot. Add onions and garlic, saute until slightly brown (dont burn garlic). Add all other ingredients and simmer on medium - low heat for approximately one hour. Options: Ceci beans (chick peas) or red beans can be substituted for the cannelloni. During the last 15 minutes of cooking, a cup of small sized pasta can be added, (stir frequently). This recipe makes a large amount of stew so there will be leftovers. We must say that this recipe is simple, nutritious, delicious and will make you ambitious.
29: INGREDIENTS | DIRECTIONS | 6 Eggs 6 Slices of white bread - cubed and crust removed 2 Cups milk | 1 Cup shredded cheese (cheddar) 1 LB. of either pork sausage or bacon | Beat eggs. Add all ingredients. Pour into greased 1 1/2 quart casserole dish. Refrigerate 12 hours Bake at 350 degrees for 45 minutes to an hour. | Carole's Breakfast Casserole | Carole Gioeli
30: INGREDIENTS | DIRECTIONS | Great Aunt Carolyn's No Peek Beef Stew Casserole | 2 LBS. beef stew meat 1 Envelope dry onion soup mix 1 Can cream of mushroom soup | 1 Small jar or can sliced mushrooms, undrained (4 1/2 oz) | Heat oven on low (300 degrees). Put stew meat in the bottom of the casserole dish. Sprinkle dry onion soup over the top of the stew meat. than distribute the mushroom soup and can of UNDRAINED mushrooms over the dry soup. Cover TIGHTLY and bake for 3 hours. NO PEEKING!! TIP: Good over rice or egg noodles. Once in the oven you have time to do many other things while you are waiting for it to be finished! | Carolyn Salzlein
31: INGREDIENTS | DIRECTIONS | Doug "E" Fresh Fettucini Alfredo with Chicken | 6 Boneless chicken breasts 1 Red pepper, diced 1/2 White onion, diced 1 Tbsp. italian seasoning 1 Tbsp. pepper 1 Jar four cheese alfredo sauce | 1 LB. angel hair pasta 2 Green peppers, diced 2 Tbsp. minced garlic 1 Tbsp. salt 1/2 Stick butter | Put diced peppers and onions into pan. Add salt, pepper, butter, garlic, and italian seasoning. Let cook 15 minutes. Cut chicken into cubes. Add in pan until fully cooked. Add sauce and cook on low for 10 minutes to allow chicken to soak up flavor. Make pasta, add to sauce, and ENJOY! | Ryan O'Toole
32: 2 Tbsp. of mayo Dash of paprika, salt, pepper, onion powder, garlic powder, & poultry seasoning | 1 Whole chicken 4 - 6 Carrots; cut up 1 bulb Fennel; cut into strips (save fronds for stuffing) 1 medium onion; cut up 2 - 3 sprigs of fresh thyme | INGREDIENTS | DIRECTIONS | Preheat oven to 375 degrees. Peel carrots and cut into chunks, clean the fennel and cut into slices (save the fronds to put into the chicken). Slice the onion and combine with the rest of the veggies. Place the veggies, plus two to three sprigs of thyme into the pan that will be deep enough to roast the chicken (I use a claypot to cook this – if that’s what you have this goes into a cold oven and heat to 450 – but you don’t need to have a special pot to roast it). Clean the chicken and place on top of the veggies. Mix the mayo with the spices and coat the chicken with this mixture. Place the fennel fronds and some more fresh thyme into the chicken and bake until the chickens juices run clear (about 2 -3 hours depending on the size of chicken). And serve with either mash potatoes or noodles. | Chicken ala Imken (AKA Chicken & Fennel) | Leanne Imken
33: 1/2 Tsp. table salt 1/4 Tsp. freshly ground black pepper 3 Tbsp. all purpose flour 1 LB. boneless, skinless chicken breast cut into cubes 2 Tsp. olive oil 1 Large onion, chopped | INGREDIENTS | DIRECTIONS | 1 Lemon, sliced into rings, dispose of ends and remove seeds 1 Cup canned chickpeas, rinsed and drained 1 1/2 Cups chicken broth 2 Cups cooked rice | Stir salt and pepper into flour and coat chicken with it. In a large, deep skillet, warm oil over medium-high heat. Add chicken to the pan and brown it well. Stir in onion and lemon and saute until brown. Stir in chickpeas and broth. Bring to a simmer, cover and let cook for 30 minutes. Serve over rice. | Jessica's Moroccan chicken with chickpeas | Jessica Parrott
34: INGREDIENTS | DIRECTIONS | Accurso CHUBBY Shrimp | 1 LB. angel hair pasta 4 Tbsp. olive oil 4 Garlic cloves 1 1/2 Tbsp. lemon juice | 2 LB. meduim shrimp 4 Tbsp. butter 2 Tbsp. fresh basil | Before you begin to prepare...call Accurso family over to eat. Saute garlic, add olive oil and butter in frying pan. Toss in basil. Add lemon juice. Cook shrimp 2 -4 minutes or until pink in frying pan. Cook pasta as directed. Add together and ENJOY!! | Michelle Accurso
35: DIRECTIONS | INGREDIENTS | *This is a crock pot recipe.* In a large bowl combine turkey, bread crumbs, parsley, onion and egg. Mix well and shape the mixture into 24 meatballs, set aside. In a slow cooker, combine cranberry sauce, ketchup, and chili sauce. Mix well. Gently stir in meatballs. Cover and cook on low for 8-10 hours. Cook rice according to package directions. Serve meatballs and sauce over rice. | 1 LB. ground turkey breast 1/4 Cup dry bread crumbs 2 Tbsp. chopped fresh parsley 2 Tbsp. minced onion 2 Cups brown rice | 1 Egg 1 (16) Ounce can jellied cranberry sauce 1/3 Cup ketchup 1/4 Cup Heinz chili sauce | Kristyne's Sweet 'n' Sour Turkey Meatballs | Kristyne Jackson
36: INGREDIENTS | DIRECTIONS | 4 Large whole chicken breasts, halved and skinned All purpose flour 1/2 Cup butter 1 LB. small mushrooms, sauteed 1 Tbsp. minced onion | 1 Cup heavy cream 1/4 Cup dry sherry 1 1/2 Tsp. salt 1/8 Tsp. pepper 2 Tbsp. water | Coat chicken with flour. In skillet over medium heat, in hot butter, cook chicken a few pieces at a time, until lightly browned on all sides. Set chicken aside. In drippings in skillet, cook mushrooms and onion 5 minutes, stirring frequently. Stir in cream, sherry, salt and pepper and stir to blend well. Return chicken to skillet. Reduce heat to low, cover skillet and simmer 20 minutes or until chicken is fork-tender. Remove chicken to warm platter. In cup, blend 1 tbsp. flour with water. Gradually add to pan liquid, stirring constantly, and cook until mixture is thickened. Serve over rice and spoon sauce over chicken. | Diane D.'s Chicken Imperial | Diane Deprimo
37: INGREDIENTS | DIRECTIONS | 1 LB. of veal cutlets Salt and ground pepper 1/4 Cup all-purpose flour 2 Tbsp. unsalted butter 1 Tbsp. olive oil 1/2 Cup chicken broth | 2 Tbsp. capers, rinsed and chopped 1 Tbsp. fresh lemon juice 1 Tbsp. fresh flat-leaf parsley, chopped | Place the veal cutlets between two sheets of plastic wrap. With a mallet or a hammer, (LOL), to a 1/4-inch thickness. Sprinkle with salt and pepper. Spread the flour on a plate. Dredge the cutlets in the flour and shake off the excess. Coat only enough cutlets that will fit in the pan at one time without crowding. Melt 1 tbsp. of the butter with the oil in a large skillet over medium heat. Add cutlets to the pan and brown on both sides. Transfer them to a plate. Keep them warm. Repeat with the remaining veal. When you've browned all the cutlets, pour the chicken broth into the pan. Cook over high heat, scraping the bottom of the pan, until the liquid is slightly thickened. Stir in the capers, lemon juice, and parsley. Remove from heat and swirl in the remaining 1 tbsp. of butter. Pour the sauce over the veal and serve immediately! (Serves 4) | "Roman Veal Piccata with Capers" Brooklyn Style! | Michele Roman
38: INGREDIENTS | DIRECTIONS | Tracy & Ray's Scallopini Chicken Nuggets | Tracy Kolb | 2 Eggs 1 Tsp. of parsley, chopped + some extra (sprinkle on top when presenting the dish) Salt, pepper, garlic powder and adobo (season the flour well with these) (and the parsley goes in the flour) 2 LBS. of chicken cutlets, trimmed and cut into nugget pieces Olive oil or canola oil (we prefer to fry in canola) | 1 Cup of flour 1/2 Stick of butter 4 Cups of chicken broth 1 Tsp. of lemon juice 1/2 Cup of marsala wine 18 Ounce can of sliced mushrooms, drained (optional) Pasta your choice, (we like it served over linguine) | Beat eggs, dip the chicken in the eggs then the flour mixture. In a large skillet (high sides needed to hold the sauce mix w. the chicken) over medium heat, heat oil. Cook chicken on both sides until golden brown, on both sides. When nuggets are all cooked, drain oil from pan. Melt butter in pan, add the broth, lemon juice and wine, bring to a boil. Add drained mushrooms and nuggets to the mixture. Simmer for 10 minutes. Serve over pasta......Yum Yum!!! OR: Note: We sometimes just make the nuggets and no sauce and just serve it with french fries or rice or just as an appetizer the kids love it.... Note: Ray does suggest you season the flour well, but not too much, adobo is salty and too much of it can leave you lets say extremely parched... just ask marie what it is like when you adobo the chicken too much....xoxo!!
39: DIRECTIONS | INGREDIENTS | 1 3/4 Cups reduced-sodium chicken broth 2 Tbsp. finely chopped shallot 5 Tbsp. unsalted butter 10 Ounce mushrooms, trimmed and thinly sliced 1 1/2 Tsp. finely chopped fresh sage 1/4 Tsp. salt 1/8 Tsp. black pepper | 1 Cup all purpose flour 4 Skinless boneless chicken breast halves (2lb total) 2 Tbsp. extra-virgin olive oil 1/2 Cup + 2 Tbsp. dry Marsala wine 2/3 Cup heavy cream 1 Tsp. fresh lemon juice | Put oven rack in middle position and preheat oven to 200 degrees. Bring broth to a boil in a 2-quart saucepan over high heat, then boil uncovered, until reduced to about 3/4 cup, about 20 minutes. Cook shallot in 3 tbsp. butter in an 8-10 inch heavy skillet over moderate heat, stirring until shallot begins to turn golden, about 1 minute. Add mushrooms, 1 tsp. sage, salt, and pepper. Cook, stirring occasionally, until liquid on mushrooms is evaporated and mushrooms begin to brown, 6 to 8 minutes. Remove from heat. Put flour in a wide shallow bowl. Gently pound chicken to 1/4 inch thick between 2 sheets of plastic wrap using the flat side of a meat pounder or a rolling pin. Pat chicken dry and season with salt and pepper, then dredge in flour, 1 piece at a time, shaking off excess. Transfer to sheets of wax paper, arranging chicken in 1 layer. Heat 1 tbsp. each of oil and butter in a 10-inch heavy skillet over moderately high heat until foam subsides, then saute half of chicken, turning over once, until golden and just cooked through, about 4 minutes total. Transfer cooked chicken to a large heatproof platter, arranging in 1 layer, then put platter in oven to keep warm. Wipe out skillet with paper towels and cook remaining chicken in same manner, then transfer to oven, arranging in 1 layer. Add 1/2 cup wine to skillet and boil over high heat, stirring and scraping up brown bits, about 30 seconds. Add reduced broth, cream, and mushrooms, then simmer stirring occasionally, until sauce is slightly thickened, 6 to 8 minutes. Add lemon juice and remaining 2 tbsp. wine and 1/2 tsp. sage. Serve chicken with sauce. | Sabrina's Chicken Marsala | Sabrina Dagro
40: INGREDIENTS | DIRECTIONS | 4 Tbsp. olive oil 2 (12) Ounce rib-eye steaks Salt and pepper 2 Onions, thinly sliced 2 Carrots, peeled and thinly sliced 4 Cloves garlic, minced | 1 Tsp. dried oregano 3/4 Cup dry red wine 1 (26) Ounce jar marinara sauce 1 Cup beef broth 16 Ounces dried rigatoni pasta 3 Ounces parmesan, shaved | Heat 2 tbsp. of oil in a heavy large frying pan over high heat. Sprinkle the steaks with salt and pepper. Cook the steaks until they are brown but still rare in the center, about 3 minutes per side. Transfer the steaks to a plate and set aside to cool completely. Add 2 more tbsp. of olive oil to the same pan. Saute the onions and carrots until the onions are translucent, about 8 minutes, with additional salt and pepper, to taste. Add the garlic and oregano, and saute for 1 minute. Add the wine and simmer for 1 minute. Add the marinara sauce and broth. Cover and simmer over medium-low heat to allow the flavors to blend, about 10 minutes. Season the sauce, to taste, with salt and pepper. Meanwhile, trim off any fat from the steaks, then cut the steaks into bite-size pieces and set aside. Bring a large pot of salted water to a boil over high heat. Add the rigatoni and boil until it is tender but still firm to the bite, stirring often, about 10 minutes. Drain the rigatoni. Toss the rigatoni and reserved steak pieces and any accumulated juices from the steaks with the sauce to coat. Transfer the pasta to bowls. Sprinkle with the Parmesan cheese shavings and serve. | Dawns's Rigatoni and Steak Sauce | Dawn Hislop
41: DIRECTIONS | INGREDIENTS | 1 Quart heavy cream 1/2 Stick butter 3 Tbsp. pesto | 1 (14) Ounce can diced tomoatoes, drained 8 Ounces parmesan cheese, grated | Melt butter. Add pesto and tomatoes. Alternate between cream/parmesan cheese until sauce thickens. | Vicki's Fettucine Alfredo Sauce | Vicki Forger
42: INGREDIENTS | DIRECTIONS | Krystle's Pennne Vegetable Stir-fry | Krystle Primus | 1 Can chicken broth 1 Tsp. vegetable oil Salt, to taste 1 Yellow squash, chopped 1 Green squash, chopped 1/2 - 3/4 Red pepper, chopped 1/2 - 3/4 Green pepper, chopped 1/2 - 3/4 Yellow pepper, chopped | 1/2 Onion, chopped 2 Cloves garlic, chopped Pre-cooked penne pasta or pasta of your choice 1 Small bag frozen chopped broccoli 1 Packet Sazon seasoning Soy sauce | *I typically use a Wok for this, but can be done in a pot/pan, as well. First cook and cool penne pasta. Dump chicken broth into wok. Add in vegetable oil and salt. Stir in chopped squash and peppers (add as much of each to your liking). Add onion and garlic (also to your taste). Next stir in penne pasta. Mix everything together. Add in as much chopped broccoli as you would like and stir it all together. Sprinkle one packet of Sazon seasoning and mix well. While mixing, add soy sauce to your taste. Continue to stir and mix together until well heated. Serve and enjoy!
43: INGREDIENTS | DIRECTIONS | Imken's Breakfast Pizza | Debbie Imken | 1 Boboli (or any precooked pizza shell) 1/2 Cup mozzarella cheese, coarsely grated 1/2 Cup provolone cheese, coarsely grated | 2 Large eggs 1/4 Cup heavy cream Salt and pepper, to taste | Preheat oven to 375 degrees. Place Boboli on a baking sheet or pizza stone. In a medium bowl blend together all the cheeses. In a small bowl, beat together the eggs and heavy cream, season with the salt and pepper, and then add to cheese mixture. Immediately (to avoid clumping), transfer the cheese mixture onto the Boboli; spread around so it looks like a pizza. Bake for 10-12 minutes, or until the cheese/egg mixture is set and is beginning to brown. Cut into "pizza slices" and serve hot. *We make this every Christmas morning and New Years morning. It's a family tradition. We had this in Disney years ago and got the recipe from the Chef at the Crystal Palace. We love it!*
44: INGREDIENTS | DIRECTIONS | 4 - 6 Chicken cutlets 16 Ounce mozzarella cheese, shredded 2 - 3 Eggs Cornflake crumbs | Asparagus Shallow baking dish Toothpicks Salt and pepper, to taste | In a bowl crack eggs, mix and set aside. Pour cornflake crumbs in a shallow dish, set aside. Take chicken and dip into egg mixture and coat with cornflake crumbs, add salt and pepper. Grease the baking dish. Place the coated chicken in the baking dish, flat. Take 2 - 3 asparagus, depending on size, along with a small handful of mozzarrella cheese and place in the middle of the chicken. The asparagus should be laid perpendicular to the chicken, so you can roll. Simply roll the chicken up and use a toothpick to keep the asparagus and cheese in place. Bake at 350 degrees for 35 - 45 minutes. BON APPETIT! * Remember to remove the toothpicks.* | Rachel's Chicken Roll-ups | Rachel Wilder
45: INGREDIENTS | DIRECTIONS | Aunt Judy's Corn Beef and Cabbage | Judy Carmenaty | 3 LBS. corned beef brisket, with spice packet 10 Small red potatoes | 5 Carrots, peeled and julienned 1 Large head cabbage, cut into small wedges | Place corned beef in large pot and cover with water. Add the spice packet that came with the corned beef. Cover pot and bring to a boil, then reduce to a simmer. Simmer approximately 50 minutes per pound or until tender. Add whole potatoes and carrots, and cook until the vegetables are almost tender. Add cabbage and cook for 15 more minutes. Remove meat and let rest 15 minutes. Place vegetables in a bowl and cover. Add as much broth (cooking liquid reserved in the large pot) as you want. Slice meat across the grain.
46: Grandma's Grillin' Cheeseburgers | INGREDIENTS | DIRECTIONS | 1 Egg 1 (6) Ounce can tomato paste 1 Tbsp. Worcestershire sauce 1 Medium onion, chopped 1/2 Cup parmesan cheese, grated 1/2 Tsp. seasoned salt | 1/2 Tsp. salt 1/8 Tsp. pepper 2 LBS. ground beef 8 Slices cheddar cheese 8 Hamburger buns, split | In a bowl, combine egg, tomato paste, worcestershire sauce, onion, parmesan cheese, seasoned salt, salt, and pepper. Crumble beef over mixture and mix well. Shape into eight 3/4 - inch thick patties. Grill, covered, over medium heat for 5 minutes on each side. Top each burger with a cheese slice. Grill 1-2 minutes longer or until the cheese begins to melt. Serve on buns. | Edna High
47: Side Dishes
48: INGREDIENTS | DIRECTIONS | New England Clam Chowder from Eileen's Kitchen | Eileen McNamara | 1/4 LB. diced bacon 2 Medium onions, sliced Water 2 Tbsp. all purpose flour 3 Dozen hard shelled clams, shucked, with liquid (or use the canned minced clams) | 3 Large potatos, diced 3 Tsp. salt 1/4 Tsp. celery salt 1/4 Tsp. pepper 3 Cups milk 1 Tbsp. butter or magarine | In a 3 quart pot over medium heat, cook the bacon until lightly browned; add the onions cook until tender, about 5 minutes. Add potatoes, salt, celery salt and pepper to pot and cover. Cook about 10 minutes. Chop clams; add clams, milk and butter to pot and cover. Cook until heated through, about 5 minutes, stirring often.
49: INGREDIENTS | DIRECTIONS | Betsy's Broccoli Casserole | Betsy Pitre | 1 Large bunch of broccoli; cut up into florets 4 Ounces heavy cream 6 Tbsp. butter 6 Tbsp. flour | 1 1/2 Cups milk 2 1/2 Cups grated cheddar cheese Salt Pepper | Heat oven to 375 degrees. Cook broccoli in water, approximately 10 minutes, until tender, then drain. Heat milk in one pot; then melt butter in another and gradually mix in flour. Add milk to flour mixture. Add heavy cream and a little salt and pepper. Let simmer until thickened. Add 2 cups grated cheddar cheese until melted; You can use more cheese if desired. Pour over broccoli into a baking dish; sprinkle top with 1/2 cup cheese (use more if desired) and bread crumbs. Dot top with butter. Bake at 375 degrees for approximately 20 minutes.
50: Jennifer G.'s Mashed Sweet Potatoes with Coconut Milk | INGREDIENTS | 1 1/2 LBS. sweet potatoes (about 3 medium) 3/4 Cup "lite" coconut milk | 1 Tbsp. minced fresh ginger 1/2 Tsp. salt | DIRECTIONS | Prick sweet potatoes with a fork in several places. Microwave on High until tender all the way to the center, 10 to 15 minutes. (Alternatively, place in a baking dish and bake at 425 degrees until tender all the way to the center, about 1 hour.) When cool enough to handle, peel off and discard skin. Transfer the sweet potatoes to a medium microwaveable bowl and mash thoroughly with a potato masher. Add coconut milk, ginger and salt; stir well. Reheat in the microwave for 1 to 2 minutes, or in the oven for 8 to 10 minutes. Serve warm. | Jennifer Goldfuss
51: Michele's Mac and Cheese | INGREDIENTS | DIRECTIONS | 6 Ounce elbow macaroni 1/4 Cup butter 1/2 Tsp. salt 1/4 Tsp. pepper | 1/4 Cup flour 1 3/4 Cup milk 8 Ounce velveeta cut into cubes | Cook macaroni as directed. Cook and stir butter, onion, salt, and pepper over medium heat until onion is slightly tender. Blend in flour. Cook over low heat stirring constantly, until mixture is smooth and bubbly. Remove from heat. Stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Remove from heat. Stir in cheese until melted. Place macaroni in ungreased 1-1/2 quart casserole dish. Stir cheese sauce into macaroni. Cook uncovered in 375 degree oven for 30 minutes. | Michele Goldfuss
52: INGREDIENTS | DIRECTIONS | Anne's Romaine with Creamy Garlic Dressing | Anne Bauman | 1/2 Cup plain yogurt 1/3 Cup bottled italian dressing 1 Clove of garlic, minced | 1 1/2 Heads romaine lettuce 2 (3) Ounce parmesan cheese, shaved Freshly ground black pepper | For dressing, in a small bowl, stir together yogurt, salad dressing, and garlic. Arrange romaine on six salad plates. Drizzle each salad with 1 Tbsp. of the dressing. Sprinkle salads with parmesan cheese. Makes 6 servings.
53: INGREDIENTS | DIRECTIONS | McNamara's Mac and Cheese | Debbie McNamara | 2 Tbsp. butter 2 Tbsp. flour 1 Tsp. salt 1 Tsp. dry mustard | 2 1/2 Cups milk 2 Cups shredded cheddar cheese 2 Cups elbow macaroni 1/4 Cup buttered bread crumbs | In saucepan, melt butter. Remove from heat, blend in flour, salt, and dry mustard. Add milk; heat, stirring constantly, until sauce thickens a little and is smooth. Add 1 1/2 cups of cheese, heat until melted, stirring occasionally. Meanwhile, cook macaroni as directed, drain. Combine macaroni with sauce in a 2 quart casserole dish. Top with remaining cheese and breadcrumbs. Bake at 375 degrees for about 20 - 25 minutes or until nicely browned and bubbly. Makes 4 - 6 servings.
54: DIRECTIONS | INGREDIENTS | Sheryl's Oriental Coleslaw | Sheryl Berse | 1 Package shredded cole slaw 3 Green onions (scallions) 2 1/2 Ounces of almonds 1 Cup sesame seeds 1 Package Ramen Top Noodles; chicken flavor 1 Cup margarine | Dressing: 1/2 Cup vegetable oil 1 Tbsp. soy sauce 1 Cup vinegar 1/3 Cup sugar | Melt margarine in saucepan. Crumble Ramen noodles in saucepan with the chicken seasoning packet. Add sesame seeds, almonds and brown. Chop green onions and add to cole slaw. Mix dressing and put in a container. Mix cole slaw, noodle mixture and dressing together right before you are planning to serve. ENJOY!
55: DIRECTIONS | INGREDIENTS | Quiche Marie | 1 Deep dish pie shell 6 Slices of bacon 4 Beaten eggs 1 Medium onion | 2 Cups milk 1 Tbsp. flour 1/2 Tsp. salt 6 Ounces swiss cheese | Bake empty shell in oven according to directions on back of wrapper until brown. Cook bacon until crispy. Cook chopped onion until tender and yellow. In bowl, stiring the rest of the ingredients. Add bacon and onion. Pour into shell. Microwave for twenty minutes to set. ENJOY!! | Marie Richheimer
57: Burke's BananaBread | INGREDIENTS | 1 Tsp. baking powder 1 Tsp. baking soda 1/2 Tsp. Salt (optional) 1/2 Cup chopped walnuts (optional) | DIRECTIONS | Mix all ingredients in a large bowl. Bake at 350 degrees for 45 minutes. ENJOY! | 1/2 Cup butter 1 Cup sugar 2 Eggs 1 Cup mashed ripe bananas 1/2 Cup sour cream 2 Cups flour | Carmella Burke
58: Dawn's Famous Brooklyn Cheesecake | INGREDIENTS | 4 (8) Ounce cream cheese packages 5 Eggs 1 Stick of SWEET butter (1/4 LB) 1 1/4 Cups sugar | 16 Ounce sour cream 1 Tsp. lemon juice 2 Tbsp. corn starch 1 1/4 Tsp. vanilla | DIRECTIONS | Preheat oven to 375 degrees. Make eggs, cream cheese, butter, and sour cream room tempature. Blend cream cheese butter and sour cream with hand mixer. Add corn starch, vanilla, sugar, and lemon juice and blend it. Blend in eggs, ONE AT A TIME, with mixer. Mixture should be smooth. ONLY use spring pan - 9 1/2 inch. Grease with margarine and pour in batter. Put entire pan in big enough roasting pan and fill the pan 1/2 way with warm water. Bake at 375 for one hour or until top is brown. TURN OFF OVEN and let cake cool in the same roasting pan for one hour. Be sure to crack the oven door by putting small piece af cardboard in the door. Then take the spring pan out of the roasting pan and let stand at room tempature for two hours. Refrigerate for six hours and then cover with saran wrap when completely cool. | Dawn Bauman
59: Crumby Cruz | INGREDIENTS | 2 Cups flour 1/2 Tsp. salt 1 Cup sugar 3/4 Cup Oil | 2 Tsp. baking powder 1 Egg 1/2 Cup milk Cinnamon | Combine dry ingredients, pour in oil and knead. Set aside 1 cup for topping. To remaining; add the egg and beat, add milk gradually until smooth, pour into ungreased pan (9x 12). Add flour and cinnamon to crumbs, knead, sprinkle on top. Cook at 375 degrees for 20 minutes. Add fruit before you put crumbs on. Suggestions: peaches, raspberries, blueberries, or strawberries. * Fresh fruit is best, but you can used canned. | DIRECTIONS | Maggie Cruz
60: INGREDIENTS | 1 Package pepperidge farm puff pastry (thawed overnight) 1 (8) Ounce cream cheese - room temperature | 1/4 Cup sugar Dash of vanilla 1 Beaten egg 1 Cup chocolate chips | DIRECTIONS | Roll out puff pastry until just slightly larger on a floured surface, with the long end horizontally. Beat all other ingredients EXCEPT the chocolate chips until smooth. Spread half of the cream cheese mixture evenly over the puff pastry leaving a 1 inch border all around. Sprinkle with 1/2 cup chocolate chips. Roll up jelly roll style. Pinch the edges together to seal. Starting at the end of the log, cut 1 inch circles and lay flat onto a slightly sprayed cookie sheet about 2 inches apart. Bake at 425 degrees for 10 minutes, then lower the temperature to 350 degrees and continue cooking for 10 - 15 minutes more. Remove from oven when they are slightly brown. Cool completely and sprinkle with powdered sugar. You have enough filling to fill both pastries in the box. You must eat it the same day to have to crisp crunch. Also better when not raining. | Alyson's Amazing Chocolate Pastries | Alyson Pray
61: 1/2 Cup butter 1 1/2 Cups graham cracker crumbs 1 (14) Ounce can sweetened condensed milk | 1 Cup (6 ounce) semi-sweet chocolate chips 1 - 1 1/2 Cups flaked coconut 1 Cup chopped walnuts | Preheat oven to 350 degrees (or 325 degrees for glass dish). In 9 x 13 inch baking pan, melt butter in oven. Sprinkle graham cracker crumbs over butter. Pour sweetened condensed milk evenly over crumbs. Top with remaining ingredients. Press down firmly. Bake 25 to 30 minutes or until lightly browned. Cool. Chill if desired. Cut into bars. Store loosely covered at room temperature. Seven-layer magic cookie bars: Add 1 (6 oz.) package of butterscotch chips after chocolate chips. Prep time: 15 minutes Total time: 1 hours Makes 24 - 36 bars | INGREDIENTS | DIRECTIONS | Elisa's Magic Cookie Bars | Elisa Paino
62: DIRECTIONS | INGREDIENTS | "Youngbloods" Pudding Cookies | 1 1/2 Cup bisquick 1 Egg 3/8 Cup oil | 1 Box instant pudding mix (any flavor but not sugar free) Sugar sprinkles | Mix ingredients and roll into balls. Place on a cookie sheet. Press flat with a glass bottom that has been dipped in sugar sprinkles. Bake at 350 degrees for 8 minutes. | Denise O'Rourke
63: Taylor's Totally Amazing Irish Soda Bread | INGREDIENTS | DIRECTIONS | 4 Cups flour 2 Tsp. baking powder 1 Cup sugar 1 Tsp. baking soda 1/2 Cup raisins | 2 Eggs 1 Tbsp. caraway seeds 1 Stick butter, softened 1 1/4 Cup buttermilk | Before starting...Call Taylor to help. She loves to make this recipe!! Mix all ingredients together in a large bowl. Grease cast iron pan or (2) 8 inch regular pans. Pour mixture into pan. Place big "X" on top before baking. Bake at 350 degrees for 1 hour. | Taylor Accurso
64: Petroglia's Crumb Cake | Jean Petroglia | 1 Stick of butter (room temperature) 2 Eggs (room temperature) 1 Cup of sugar 2 1/2 Cups of flour 3 Tsp. baking powder 1 Cup milk 2 Tsp. vanilla | Crumbs: 1 1/2 Cups flour 1 1/2 Cups sugar 3 Tsp. cinnamon 1 1/2 Sticks of butter | INGREDIENTS | DIRECTIONS | Mix butter and sugar together. Add eggs, mix well. Alternate flour and baking powder with milk and vanilla; mix well. Grease a 14 - inch baking pan. Pour mixture into pan. Crumbs: Combine ingredients in a separate bowl, using hands. Form crumbs and top cake with crumbs. Bake at 350 degrees for approximately 30 minutes. Let cool. Top with powdered sugar.
65: INGREDIENTS | DIRECTIONS | 2 Sticks unsalted butter 3/4 Cup sugar 1 Egg | 1 Tsp. vanilla 2 1/4 Cups flour 1 Pkg. Chocolate Chips | Heat oven to 350 degrees. Mix together butter, sugar, egg, and vanilla. Add flour a little at a time. Shape into 1/2 - inch balls. Place balls on ungreased cookie sheet. Use palm of hand to flatten each one. Bake 10 - 12 minutes, watch closely so they don't over brown. Cool on rack. Melt chocolate. Dip 1/2 of cookie into chocolate. Dip into sprinkles if desired. Put on wax paper. Make 2 dozen. | Lauren's Chocolate - Dipped Butter Cookies | Lauren Pitre
66: Coopers Chocolate Chip Cake | 1 Box Duncan Hines moist yellow cake mix 1 Large box Jell-O instant vanilla pudding 1 Bar German's sweet chocolate, grated 1 Small bag (6 ounce) semi-sweet chocolate chips | 4 Eggs 1 Cup milk 1 Cup crisco or wesson oil | INGREDIENTS | DIRECTIONS | Mix dry ingredients, except chocolate chips, in bowl. Set aside. Mix wet ingredients then add to dry. Mix well. Add chocolate chips and mix by hand. Pour into a Bundt pan. Bake at 350 degrees for 50 to 60 minutes. After cake has cooled remove from pan and sprinkle with powdered sugar. | Teri & Robyn Cooper
67: 1 Cup butter, softened 1 Cup powdered sugar (plus more for topping) 1 1/2 Tsp. vanilla | 2 1/2 Cups all-purpose flour 1 Cup finely chopped pecans 3/4 Tsp. salt | Heat oven to 350 degrees. Mix butter, 1 cup powdered sugar and the vanilla. Stir in flour, nuts and salt until dough holds together. Shape into 1-inch balls. Bake for 17 to 20 minutes or until set but not brown. Roll in powdered sugar while warm. Roll in powdered sugar again while cool. | DIRECTIONS | INGREDIENTS | Joanne's Mexican Wedding Cakes | Joanne Soregaroli
68: DIRECTIONS | INGREDIENTS | 1 Cup cold water 1 (14) Ounce can fat free sweetened condensed milk 1 (1.4) Ounce package sugar free vanilla instant pudding mix 1 (8) Ounce block of 1/3-less-fat cream cheese, softened | 1 (8) Ounce container frozen fat-free whipped topping, thawed 24 Cake-style ladyfingers; 2 - 3 ounce packages 1 Cup strong brewed coffee 1 Tbsp. unsweetened cocoa | Combine water, condensed milk, and instant pudding mix in a large bowl; stir well with a whisk. Cover and chill 30 minutes. Add cream cream cheese; beat with a mixer at medium speed until blended. Fold in whipped topping. Split ladyfingers in half lengthwise. Arrange 16 halves in a single layer in an 8-inch square baking dish. Drizzle with 1/3 cup coffee. Spread one-third of pudding mixture evenly over ladyfingers. Repeat procedure twice with remaining ladyfingers, coffee, and pudding mixture. Cover and chill 8 hours. Before serving sprinkle with cocoa. Yield 12 servings (serving size: 3/4 cup) | Maria's Angelic Tiramisu | Maria Ermmarino
69: INGREDIENTS | DIRECTIONS | 1 Box of Devil's Food Cake (make cake according to recipe on box) and cut into 2 inch cubes 2 Large bars or crushed of Nestle Crunch (found in baking aisle) | 1 Large container of Cool Whip 2 Cups chopped walnuts (optional) 2 Boxes of chocolate pudding (prepare as directed) | In a glass trifle bowl or any large glass bowl start layering the cake. Start on the bottom with one single layer of devil's cake, next add a layer of chocolate pudding, then cool whip, sprinkle with crunch bar and walnuts. Then again with cake, pudding, cool whip, crunch bar and walnuts. Make about three layers and then top with cool whip and sprinkle top with crunch bar. | Mary's Chocolate Foo-Foo Cake | Mary Dagro
70: INGREDIENTS | DIRECTIONS | Colleen's Bodacious Brandy Balls | Colleen Sweeney | 1 (5) Ounce can evaporated milk 1 Cup semisweet chocolate chips 1/2 Cup brandy 2 Cups walnuts, finely chopped | 1 (16) Ounce package vanilla wafers, crushed very fine 1 Cup confectioners sugar for rolling | In the microwave or in a metal bowl over a pan of simmering water, melt evaporated milk and chocolate chips, stirring frequently until smooth. Remove from heat and stir in the crushed vanilla wafers and brandy until well blended. Roll the dough into small balls and roll the balls in chopped walnuts, then in confectioners sugar. Store covered in the refrigerator.
71: INGREDIENTS | DIRECTIONS | 1 Tsp. cinnamon 1 Tsp. baking powder 1 Tsp. salt 1 Tsp. baking soda 1 Large can (29oz) pumpkin 1 Tsp. vanilla extract | 2 Egg yolks 2 Cups brown sugar 1 Cup oil 3 Cups flour 1 Tsp. ground cloves 1 Tsp. ground ginger | Drop by teaspoonfuls onto greased cookie sheets. Bake at 350 degrees for 12-14 minutes. Cool completely before filling. Once cooled, spread some filling (below) on the bottom of one cookie and cover it with another to make a sandwich. Filling: 1 1/2 Cups butter (softened), 2 Tbsp. milk, 4 Cups powdered sugar, 2-3 Tbsp. vanilla extract, 4 Tbsp. flour, 1 Tsp. pumpkin pie spice Beat until fluffy. | Tracey's Pumpkin Gobs | Tracey Forger
72: INGREDIENTS | DIRECTIONS | INGREDIENTS | DIRECTIONS | Crust: 2 cups flour | 1/2 cup confectioners sugar 1 cup butter | Mix all ingredients above and press into a 9x13 pan. Bake for 20-25 minutes at 350 degees. | Filling: 4 eggs 2 cups sugar | 1/4 cup flour 1 tsp. baking powder 1/4 Cup lemon juice | Beat all filling ingredients except for lemon juice for 3 minutes. Stir in lemon juice after mixed. Pour over crust. Bake for 25-30 minutes at 350 degrees. Top cooled bars with confectioners sugar. | Carol's Lemon Bars | Carol Forger
73: INGREDIENTS | DIRECTIONS | 2 Cups all-purpose flour 2 Tsp. baking powder 1 Tsp. cinnamon 1/4 Tsp. nutmeg 1/4 Tsp. cloves | 1/4 Tsp. all-spice 1 Cup sugar 1/2 Cup shortening 1 Egg 1 Cup milk | Cream together shortening, egg and sugar. In a separate bowl mix the flour, baking powder, cinnamon, nutmeg, cloves, and all spice. Add the dry ingredients to the shortening/egg/sugar mixture, alternating with adding milk. Mix till lumps are removed. Lightly grease pan (about 8"x8"). Bake at 350 degrees. Test with a toothpick. When the toothpick comes out clean, the cake is done. | Spicy Aunt Kathy's Old Fashion Spice Cake | Kathy Yulke
74: The Cohen Tea Cake | Patty Cohen | INGREDIENTS | 3 Eggs 1 1/2 Cups sugar 1 Tsp. vanilla | DIRECTIONS | Graham crackers, crumbled 1 Cup all-purpose flour 1 Cup melted butter, 2 sticks | Coat 8” ring mold with butter (or pam) and graham cracker crumbs. Use a mixer until all ingredients are well blended. Pour into ring mold and bake at 350 degrees for 40 - 45 minutes. Tastes best when cooled.
75: INGREDIENTS | DIRECTIONS | Grandma Linda's Coffee Cake | Linda Karman | 1/4 LB. butter 1 Cup sugar 2 Eggs, beaten 2 Cups flour 1 Tsp. baking powder 1 Tsp. baking soda 1/4 Tsp. salt | 1 Cup sour cream 1 Tsp. vanilla 1/2 Cup walnuts, chopped 1/2 Cup sugar 1 Tsp. cinnamon 2 Apples, sliced thinly | Cream butter and sugar. Add beaten eggs and mix enough to blend. Sift together flour, baking powder, baking soda, and salt. Add dry ingredients to creamed mixture alternately with sour cream, which as been mixed with vanilla. Mix just to blend. In a small bowl combine chopped walnuts, sugar, and cinnamon. Pour half of cake batter into a greased 9 inch loaf pan. Add a layer of the sliced apples and sprinkle a little more than half of the sugar mixture on top. Pour in the rest of the batter and top with remaining apples and with remaining sugar mixture. Bake at 350 degrees for 45 minutes.
76: INGREDIENTS | DIRECTIONS | 1 Can cherry pie filling 1 Box "Milla" cookies 2 Packages cream cheese, softened | 1/2 Cup Sugar 3 Eggs 1 Tsp. vanilla | Mix all ingredients in a large bowl, except cherries and milla cookies, on medium speed until smooth. Put 18 cupcake liners in muffin pan. Place a milla cookie face up in each one. Fill each one with cheesecake mixture. Bake at 350 degrees for 15 minutes. Let cool for 10 minutes. Place 4 cherries in each one. Chill for atleast 2 hours. * I know these are Tammy's favorite, so I picked this recipe for your cookbook.* | Dottty's Miraculous Mini Cheesecakes | Dotty Brisson
77: INGREDIENTS | DIRECTIONS | Donna's Delicious Dietary Dessert | Donna Hazzis | Marble loaf cake, crumbled Chocolate pudding Cool Whip | Oreo cookies, crumbled Oreo cookies, whole | In a glass trifle bowl layer all ingredients. First layer with marble loaf cake, next place chocolate pudding, then the crumbled oreo cookies, and the final layer is the cool whip. Repeat all layers in the same order. Place whole oreo cookies on the top of the entire trifle. ENJOY!!!
78: INGREDIENTS | DIRECTIONS | Dr. Sharon's Apple Cobbler with Cookie Dough Topping | Sharon Podbela | 8 Tart apple (3 1/2 lbs); peeled, cored,thinly sliced Grated zest of 1 medium lemon Grated zest of 1 large lime 1/2 Cup sugar 1/2 Tsp. ground cinnamon 1 Cup (2 sticks) butter, melted | 1 Cup sugar 1 Large egg 1/2 Tsp. vanilla 1 1/2 Cups all-purpose flour 1 Tsp. baking powder 1/2 Tsp. salt | Preheat oven to 350 degrees. Toss apples, lemon and lime zests, 1/2 cup of sugar, and cinnamon, in a large bowl, until combined. Spread apple mixture evenly in a 13 x 9 inch baking dish. Whisk butter and sugar, in a large bowl, until well combined. Then blend in egg and vanilla. In medium bowl, blend flour, baking powder, and salt; stir into butter mixture. Using a spoon, drop large dollops of batter over apples, leaving spaces in between. Bake for 40 minutes or until topping is golden. Serve warm or at room temperature. *These are Doctors Orders by Dr. Essner, D.D.S.*
79: INGREDIENTS | DIRECTIONS | Duryea's Coconut Custard Pie | Kristen Duryea | 2 Cups milk 4 Eggs 1/3 Cup butter 1/2 Cup flour | 3/4 Cup sugar 1 Cup coconut 1 1/2 Tsp. vanilla Dash of nutmeg | In a blender, combine all ingredients. Blend for 1 minute. Pour into well greased and floured 10 inch pie pan. Bake at 350 degrees. This recipe forms its' own crust.