S: Recipes from the heart
FC: Recipes from the heart
1: For Bre & Mitch ~ Recipes from Mom
2: Section 1 Appetizers / Misc. Section 2 Breakfast / Brunch Section 3 Salads / Dressings Section 4 Side Dishes Section 5 Entrées Section 6 Soups / Stews Section 7 Breads Section 8 Desserts
3: Homemade Taco Seasoning 2 TBS chili powder 1/2 tsp garlic powder 1/2 tsp onion powder 1/2 tsp red pepper flakes 1/2 tsp oregano 1 tsp paprika 1 TBS cumin 2 1/2 tsp salt 2 tsp pepper Combine all ingredients in small bowl. Mix well. Store in tightly closed container. | Chimichurri 1 cup firmly packed fresh flat leaf parsley 3-4 cloves garlic 1/2 cup olive oil 2 TBS white wine vinegar 1 tsp sea salt 1/4 tsp black pepper 1/4 tsp red pepper flakes Combine all ingredients in blender or food processor & blend into puree | Homemade Chili Powder 1 tsp paprika 2 tsp cumin 1 tsp cayenne pepper 1 tsp oregano 2 tsp garlic powder Combine all ingredients in small bowl. Mix well. Store in airtight container. | Pesto 1 1/2 cup packed basil 1/2 cup Parmesan cheese 1/3 cup olive oil 2 TBS water 1/2 tsp salt Combine all ingredients in blender or food processor & blend into puree.
4: Artichoke Crab Dip with Asiago Cheese 1TBS unsalted butter 1 cup finely mince sweet onion 3 cloves garlic, minced 2 TBS flour 1 cup vegetable or chicken stock 1/2 cup 1% milk 4 oz light cream cheese 1 cup asiago cheese 1 (14 oz) can artichoke hearts, drained & chopped 1 tin crab meat, drained 1 pkg frozen chopped spinach, thawed & drained (optional) 1 tsp minced fresh dill (or 1/2 tsp dried) 1/4 tsp each salt & white pepper 1/4 tsp finely grated lemon peel Dash of hot sauce/Tabasco (optional) Melt butter in sauce pan. Add onions and garlic over medium/low heat until soft, about 6 minutes. Sprinkle with flour and stir for about 2 minutes (until it becomes dry and crumbly). Slowly stir in broth and milk. Bring to a boil stirring constantly. Reduce heat to low and until thickens, stirring frequently, about 2 minutes. Stir in cream cheese and 1/2 the asiago and continue to stir until the cubes dissolve. Fold in chopped artichokes, crab meat, spinach, seasonings, lemon peel and hot sauce. To serve, gently stir over low heat until bubbly and piping hot OR transfer to oven safe dish, sprinkle with remaining asiago cheese and bake at 350 for 5-10 minutes. Serve with tortilla chips.
5: Zucchini Fritters with Chili Lime Mayo Vegetable oil for frying 3 cup grated zucchini 1 cup diced onion 2 eggs 1 cup flour 1 tsp baking powder 1/2 tsp chili powder 1/2 tsp salt 1/4 tsp pepper 1 cup mayonnaise juice of 1/2 lime 1/2 tsp chili powder Start by pouring vegetable oil into skillet so that it is 1/2 inch deep ans turn heat on medium. In the meantime, combine zucchini, onion and eggs in large bowl and stir together. Next, in a small bowl, combine the flour,baking powder, 1/2 tsp chili powder, salt and pepper and stir . Add the dry ingredients to the zucchini mixture and fold together. Drop the batter, carefully, into the hot oil, by the heaping tablespoon, frying about 6 fritters at a time. Cook about 2-3 minutes per side. Once the centers were firm, remove from oil and let them drain on plate lined with paper towel. To make the dip, simply combine the mayo, lime juice and chili powder in a small mixing bowl. Top top warm fritters with the mayo mixture. Enjoy! | Mom (Tammy Zost)
6: Fruit Salsa with Baked Cinnamon Chips 2 kiwis, peeled and diced 2 golden delicious apples, peeled, cored & diced 8 oz raspberries 1 (16 oz) carton strawberries, diced 2 TBS white sugar (more or less to taste) 1TBS brown sugar (more or less to taste) 3 TBS fruit preserves, any flavor (such as strawberry) 10 (10 inch) flour tortillas melted butter or butter flavored cooking spray Cinnamon sugar- 1 cup white sugar 2 TBS cinnamon In a large bowl , mix kiwi, apples, raspberries, strawberries, white sugar, brown sugar and fruit preserves. Cover and chill in refrigerator at least 15 minutes. Preheat oven to 350 degrees. Coat one side of each flour tortilla with melted butter or butter flavored cooking spray. Sprinkle tortilla with desired amount of cinnamon sugar. Cut into wedges and arrange on a single layer on a large baking sheet. Spray again with cooking spray (not necessary if using melted butter). Bake in preheated oven 8-10 minutes. Repeat with remaining tortilla wedges. Allow to cool approximately 15 minutes. Serve with chilled fruit mixture. This salsa can also be served with cinnamon graham crackers or cinnamon pita chips. (Best when eaten the same day otherwise the fruit gives off too much juice and gets runny)
7: Hot Chocolate Mix 10 cup dry milk powder 4 3/4 cup confectioners sugar 1 3/4 cup cocoa powder 1 3/4 cup powdered non dairy creamer Mix all ingredients in a large mixing bowl, stirring until thoroughly combined. Store cocoa in an airtight container. Makes about 15 cups mix or enough for about 45 servings. For 1 serving- place 1/3 cup cocoa mixture in cup or mug and add 3/4 cup boiling water. Stir to dissolve. Top with a dollop of whipped cream or marshmallows, if desired.
8: Grandma June's Bread & Butter Pickles 15 pickles sliced thin 4 onions chopped fine 1/4 cup salt *Put pickles & onions in salt & water and soak for 3 hours. Drain but do not rinse. 2 1/2 cup vinegar 2 1/2 cup sugar 1/2 tsp turmeric 1 TBS celery seed 1 TBS mustard seeds *Bring to boil. Add pickles and onions to brine. Divide into sterilized jars. | "Cold" Vegetable Pizza 1 pkg Pillsbury all-ready pizza crust 1 (8 oz) pkg cream cheese 1 cup mayonnaise 2/3 cup sour cream 1/2-1 pkg Hidden Valley Ranch dressing mix 1 tsp dill weed 1 tsp garlic powder 1 tsp onion powder Fresh chopped veggies - broccoli, cauliflower, carrots, green onion, mushroom, peppers, etc. 1 small can sliced black olives grated sharp cheese Parmesan cheese Flatten pizza crust in a large pizza pan or cookie sheet and bake according to package directions. Mix well, the cream cheese, mayo, sour cream, ranch dressing mix, dill weed, onion & garlic powder. Spread on cooled crust. Sprinkle finely chopped veggies on next; press down. Add olives. Sprinkle on cheeses. Refrigerate until ready to serve. | Grandma & Grandpa Plants (Bob & Jan)
9: Bonefish Grill's Bang Bang Shrimp 1/2 cup mayonnaise 1/4 cup Thai sweet chili sauce 3 drops Sriracha hot chili sauce (or to taste) 1 lb shelled & deveined shrimp dry cornstarch oil for frying lettuce chopped scallions Mix mayonnaise with Thai sweet chili sauce. Add hot sauce to taste. Dredge the shrimp in cornstarch. Deep fry the shrimp until lightly golden brown. Drain on paper towel, put in a bowl & coat with the sauce. Serve in a lettuce lined bowl. Top with scallions. | Hot Parmesan Artichoke Dip 1 can artichoke hearts drained, chopped 1 cup mayonnaise 1 cup Parmesan cheese 1 clove garlic, minced Mix all ingredients until well blended. Spoon into 9-inch pie plate. Bake at 350 for 20-25 min or until heated through and lightly browned. | Chili Cheese Dip 1 large bag shredded cheese 2 cans chili 2 bricks cream cheese Spread cream cheese om bottom layer. Add Chili. Sprinkle generous amount of cheese on top. Bake at 350 until cheese is melted.
10: Black Bean Salsa 2 TBS butter 1 med onion, diced 2 garlic cloves, minced 2 (15 oz) cans black beans, drains 2/3 cup picante sauce 2 med tomatoes 2 tsp chili powder 1 tsp salt 1/2 tsp black pepper 1/4 tsp ground cumin 3 TBS chopped fresh parsley 3 TBS chopped green onion Melt butter in a med saucepan over med heat; add onion & garlic and saute until tender. Stir in beans and next 6 ingredients; cook, stirring occasionally, 3 minutes or until thoroughly heated. Stir in parsley & green onions. | Pico de gallo 1 clove minced garlic 1/2 cup cilantro leaves, finely chopped 1 jalapeño, finely chopped 3/4 cup chopped sweet onion 2 1/4 chopped tomatoes 1/4 cup olive oil 1/4 tsp cumin (or to taste) salt to taste Coarse ground black pepper to taste
11: Sticky Buns Dough- 4 cups flour (bread or all purpose) 2 eggs 1/2 cup butter 1 cup milk 2 1/4 tsp yeast 1/3 cup sugar 1/4 cup brown sugar 1 tsp vanilla Sticky topping- 8 oz pecans 3/4 cup butter 3/4 cup brown sugar 1 tsp vanilla 1/4 cup honey 1/2 tsp cinnamon Filling- Butter Cinnamon Sugar (white/brown) flour Warm milk in microwave, add sugars, yeast, eggs, vanilla & stir. Add flour, salt & stick of warm butter. Mix in kitchen aid or set bread machine to dough setting. Knead for 5 min on medium. Cover & let rise until double. While rising, make topping. Spray 9x13 pan, toast pecans and put in pan. Boil all toppings for 1 minute. Pour over pecans. After dough has risen, roll out onto floured board into large rectangle (at least 1/2 sheet pan size). Spread butter (I melt mine - 1/2 stick) on dough. Sprinkle liberally with cinnamon, sugars & flour. Roll into log form from the longest side. Cut into 12 pieces. Place on topping. Bake at 375 uncovered until center pieces feel firm to touch. Between 40-45 minutes. Topping should be bubbling from under the rolls. Let sit for 10 minutes then invert onto serving tray. | Great Grandpa John Junewick
12: Overnight Apple French Toast 1 cup packed brown sugar 1/2 cup butter 2 TBS light corn syrup 2 large tart apples, peeled & sliced 1/4 inch thick 3 eggs 1 cup milk 2 tsp vanilla 9 slices day old French bread (3/4 inch thick) Syrup- 1 cup apple sauce 1 jar (10 oz) apple jelly 1/2 tsp cinnamon 1/8 tsp ground cloves In a small saucepan, cook brown sugar, butter & syrup until thick, about 5-7 minutes. Pour into an ungreased 13 in x 9 in x 2 in baking pan; arrange apples on top. In a mixing bowl, beat eggs, milk & vanilla. Dip bread slices into the egg mixture for 1 minutes; place over apples. Cover & refrigerate overnight. Remove from the refrigerator 30 min before baking. . Bake at 350, uncovered, for 35-40 minutes. Combine syrup ingredients in a medium saucepan; cook & stir until hot. Serve over French toast.
13: Pecan Waffles 2 2/3 cup sifted flour 3 TBS 4 tsp sugar 1 tsp salt 1/2 cup plus 1 TBS melted butter 4 eggs, separated 2 2/3 cup milk 1/3 cup chopped pecans Sift dry ingredients together Beat egg yolks until thick Combine yolks with milk & melted butter Stir in with dry ingredients Add pecans mixing only until blended Beat egg whites until stiff peaks form & fold into batter Bake in hot waffle iron | 9 | Easy breakfast Strata 1 (1 lb) roll Bob Evans original recipe sausage 8 eggs 10 slices bread, cubed (about 10 c.) 3 cup milk 2 cup shredded cheddar cheese 2 cup sliced fresh mushrooms 1 (10 oz) pkg frozen cut asparagus, thawed & drained 2 TBS butter, melted 2 TBS flour 1 TBS dry mustard 2 tsp basil 1 tsp salt In large skillet, brown sausage, drain. In large bowl, beat eggs. Add remaining ingredients, mix well. Spoon into greased 9 x 13 baking pan. Cover & refrigerate 8 hours or overnight. Preheat oven to 350. Bake 60-70 min or until knife inserted near center comes out clean. | Bella
14: Apple Cider Pancakes with Cinnamon Syrup For the pancakes- 2 cup flour 2 tsp sugar 1 tsp baking powder 1/2 tsp baking soda 1/2 tsp salt 2 eggs 1/4 cup butter, melted 1/2 cup buttermilk 1/2 cup Greek yogurt 1 cup apple cider Whisk together dry ingredients in a medium bowl. In a small bowl, combine all of the wet ingredients & whisk until well combined.Add wet ingredients to dry ingredients & whisk until just combined. Batter should be somewhat lumpy. Grease a skillet over medium heat & add small batches of batter to skillet. Cook over medium heat until small bubbles form & pop, then flip the pancakes over & continue cooking until the bottom is browned & the center is cooked through. For the syrup- 1/4 cup white sugar 1/2 cup brown sugar 1 TBS flour 1 tsp cinnamon 1 cup water 1 TBS butter 2tsp vanilla In a small sauce pan, stir together the sugars, flour & cinnamon until combined. Mix in the water& turn the heat to medium. Bring to a rolling boil & boil , stirring occasionally, for about 10 minutes, or until the sauce thickens up a bit. Stir in the vanilla extract. Serve warm. Store in the refrigerator & reheat as needed. | Breanne with dad Bernie
15: Applesauce Pancakes 1 cup flour 1/4 tsp salt 1 1/2 tsp baking powder 1 TBS melted butter 1/2 cup milk 1 egg, beaten 1 tsp vanilla 1 1/4 cup applesauce Sift flour, salt & baking powder into a med mixing bowl. Combine butter, milk & egg. Stir into dry ingredients. Add vanilla & applesauce; beat well. Spoon onto a hot, well greased griddle, enough batter to make about a 4 in diameter pancake. When edges are slightly browned, turn & cook on the other side. Serve with syrup & butter. Makes approx 6 pancakes. | Pumpkin Pie French Toast 2 eggs 1/4 cup milk 1/4 cup pumpkin puree 1/2 tsp vanilla 1/2 tsp cinnamon 1/4 tsp ground ginger 1/8 tsp ground cloves 1/8 tsp ground nutmeg 2 TBS brown sugar 8 slices bread Mix the eggs, milk, pumpkin puree, vanilla, cinnamon, ginger, cloves, nutmeg & brown sugar in a low, flat bowl for easy dipping. Dip the bread into the egg mixture, coating both sides,. Grill until lightly golden on both sides, about 2-3 minutes per side. Serve with maple syrup.
16: Lemon Blueberry Scones 2 1/4 cup flour 2 tsp baking powder 1/2 tsp salt 1/4 tsp baking soda 4 TBS sugar 1/2 cup cold butter 3/4 cup buttermilk 1 egg 3/4 cup blueberries grated zest from lemon Streusel topping- 1/4 cup oats 1/4 cup brown sugar 1 TBS butter, melted 1 TBS flour Lemon glaze- 1/2 cup freshly squeezed lemon juice 2 cup confections sugar 1TBS butter, melted Preheat oven to 400. Sift the dry ingredients of the scone into food processor. Cut the cold butter into cubes and put into bowl of food processor with the lemon zest. Pulse the mixture until the butter is the size of peas. Pour the mixture into a large bowl, add the blueberries and toss with with the flour. Mix together th buttermilk & the egg & add to the dry ingredients. Fold mixture together gently, being careful not to break the berries. Press dough into a large circle on a floured surface. Cut dough with a biscuit cutter. Sprinkle streusel on top of them & place on a cookie sheet covered with parchment paper. Bake scone for 18-20 minutes. Mix together the glaze, adding as much powdered sugar as it takes to make the consistency you want. Let the scones cool a bit before drizzling with glaze.
17: Quiche Frozen deep dish pie shell 1 cup half and half 6 eggs cheese ham broccoli or other veggies onion Pre-bake pie shell for approximately 5 minutes. Beat eggs and half and half. Add in the extras. Pour into pie shell. Bake at 350 until knife inserted in center comes out clean, approximately 30-40 minutes. | Bella
18: Grandma June's French Dressing 1 cup oil 1 cup sugar 2/3 cup ketchup 1/2 cup vinegar pinch of salt Mix together. Shake well. Refrigerate. | Greek Dressing 1 cup olive oil 1 cup red wine vinegar 2 1/2 tsp garlic powder 2 1/2 tsp dried oregano 2 1/2 tsp dried basil 2 tsp pepper 2 tsp salt 2 tsp onion powder 2 tsp Dijon mustard Mix together. Shake well. Refrigerate. | Creamy Parmesan Dressing 1/2 cup mayonnaise 1/4 cup grated Parmesan cheese 1/4 cup buttermilk (regular milk can be substituted) 1 1/2 tsp minced garlic 1 tsp minced fresh parsley 1/2 tsp lemon juice Mix together in blender. Refrigerate. | Great Grandma June Venema
19: Olive Garden Dressing 1/2 cup mayonnaise 1/3 cup white vinegar 1 tsp vegetable oil 2 TBS corn syrup 2 TBS Parmesan cheese 2 TBS Romano cheese 1/4 tsp garlic salt or 1 clove garlic, minced 1/2 tsp Italian seasoning 1/2 tsp parsley flakes 1 TBS lemon juice Sugar (optional) Mix together in blender. Refrigerate. | Bonefish Grill Citrus Herb Vinaigrette 2/3 cup extra virgin olive oil 1/4 cup sugar 3 TBS water 2 TBS white wine vinegar 4 tsp garlic, minced 1 TBS Dijon mustard 2 tsp lemon juice 2 tsp lime juice 2 tsp fresh parsley, minced 1/2 tsp dried basil 1/4 tsp dried oregano 1/4 tsp salt 1/8 tsp fresh ground black pepper Whisk everything in bowl. Microwave on high for 1 minute. Whisk for 1 minute or until mixture forms an emulsion. Cover and chill for 1 hour before serving.
20: Macaroni Grill Insalata Florentine (Breanne's favorite Orzo Salad) 12 oz julienne-shredded fresh spinach 12 oz grilled chicken, sliced and chilled (optional) 4 oz ripe Roma tomatoes, diced 2 oz pine nuts, lightly toasted 2 oz sun-dried tomatoes, julienne cut 2 oz capers 2 oz sliced black olives 2 oz radicchio, julienne cut 20 oz orzo pasta, cooked and chilled 12 oz roasted garlic lemon vinaigrette 1 oz shaved Parmesan cheese fresh cracked black pepper In the oder listed, place all ingredients, except Parmesan cheese, in a chilled serving bowl. Toss and serve in a bowl. Garnish and serve with Parmesan and fresh cracked black pepper. (serves 16) | Garlic Lemon Vinaigrette 1/4 cup white wine vinegar 1 tsp roasted garlic, minced 2 TBS lemon juice 1 lemon, zest only 1 tsp salt 1/4 tsp pepper 1 cup olive oil Add the vinegar, garlic, lemon juice, zest, salt and pepper to the food processor or blender. With the processor running slowly drizzle in the oil. Serve immediately or place in a glass container with lid and refrigerate.
21: Tabouli 1 cup couscous 1 1/3 cup vegetable or chicken stock 1 tsp garlic powder Simmer all of the above ingredients according to the time on the package directions. Cool completely and fluff with a fork. Add: 15 grape tomatoes, quartered 1 seedless cucumber, diced 1 bunch green onion, chopped 1 cup flat leaf parley leafs, chopped 4 TBS olive oil (may need to add more if couscous appears too dry) 3 TBS lime juice Pinch Allspice salt & pepper to taste Mix together in large bowl. Refrigerate in airtight container. | Breanne with cousin Cecily Zost
22: Broccoli Salad 2 bunches broccoli 1 bunch cauliflower 1/2 cup sunflower seeds 1/4 cup red onion 1/2 cup raisins 1/2 lb fried bacon, cut into pieces Dressing: 2 cup mayonnaise 1/2 cup sugar 2 TBS balsamic vinegar | Meatless Taco Salad 1 large can Brooks chili beans, drained 1 bottle creamy Italian dressing (Seven Seas) lettuce, shredded onion, diced or sliced thin shredded cheese tomato, diced 1 large can sliced black olives 1 bag Nacho cheese Doritos Mix together in large bowl. Serve immediately. | "Auntie" Marilyn Neidhardt & Grandma Jan Plants
23: Auntie's Chicken Salad 1/2 green pepper, cut into chunks 1/2 red onion, diced 1 small can mandarin oranges 1 small can pineapple tidbits 1 small bag almond slivers, lightly toasted 3 chicken breasts, grilled and chopped into bite sized pieces 1/2 (small bottle) low fat Western dressing Marinate chicken in dressing for 1 hour. Then combine the remainder of the ingredients and chill overnight. | Applebee's California Shrimp Salad Spicy shrimp (shrimp coated in chili powder and sautéed) Avocado, diced Crispy bacon, diced Black olives, sliced Hard boiled eggs, diced Graped tomatoes, quartered Lettuce, shredded Dressing: In blender combine, 1 mashed avocado 1/2 cup sour cream 1/4 cup milk 1/4 cup mayonnaise 1 TBS lemon juice 1/4 tsp garlic salt 3 drops hot sauce (or to taste)
24: Broccoli Slaw Salad 1/2 cup chow mien noodles 1/2 cup slivered almonds 1/2 cup sunflower seeds green onion 2 bags broccoli slaw Dressing: 1 cup vegetable oil 1/2 cup sugar 1/3 cup vinegar 3 TBS soy sauce 2 dashes garlic salt | Korean Salad Toss: 1 bag baby spinach 1 can bean sprouts, drained 1 can chopped water chestnuts, drained 5 strips cooked bacon, chopped Dressing: 1 cup vegetable oil 1/4 cup vinegar 1 TBS Worcester sauce 3/4 cup brown sugar 1/3 cup ketchup 1 med onion, chopped Mix all ingredients in blender. Pour dressing over salad just before serving. Top with chow mien noodles.
25: 7 Layer Salad Prepare 24 hours ahead 1 head lettuce, chopped 1 cup celery, chopped 4 hard boiled eggs, chopped 1 (10 oz) pkg frozen peas, uncooked 1/2 cup green pepper, diced 1 med onion, diced Place in order in layers and frost with dressing (2 1/4 cup mayonnaise combined with 2 TBS sugar). Sprinkle with grated cheese and bacon bits. Refrigerate. | Black Bean Salsa Salad 1 (15 oz) can black beans, drained & rinsed 1 (15 oz) can white corn, drained & rinsed 1 medium red onion, chopped 1 medium red pepper, chopped 1 ripe avocado, chopped 1 cup fresh cilantro leaves, chopped 1 cup reduced fat Italian dressing Mix all ingredients together and refrigerate. Serve with tortilla chips.
26: Christmas Crunch Salad 4 cups fresh broccoli florets 4 cups fresh cauliflower florets 1 medium red onion, chopped 2 cups cherry tomatoes, halved Dressing: 1 cup mayonnaise 1/2 cup sour cream 1-2 TBS sugar 1 TBS vinegar Salt & pepper to taste In a large bowl, combine vegetables. Whisk the dressing ingredients until smooth; pour over the vegetables and toss to coat. Cover and chill at least 2 hours. | Pink Champagne Salad 1 (8 oz) Cream cheese, softened 3/4 cup sugar 1 (10 oz) pkg frozen strawberries, with juice 1 (20 oz) can crushed pineapple, drained 1 (8 oz) Cool Whip, thawed Cream together the cream cheese and sugar until fluffy. Add the rest of the ingredients. Fold in the Cool Whip. Salad may be frozen in individual cups or served chilled.
27: Oriental Chicken Salad (Aunt Karyn's) 4 cups cooked chicken, chopped ( 4 pc boneless chicken breast) 2 pkg broccoli slaw Green onion, chopped 3 pkg Ramen noodles (chicken or oriental flavor) 1/4 cup Sesame seeds 1/4 cup Slivered almonds Dry sauté the Ramen noodles (crushed), sesame seeds and green onion. Combine the cooked chicken with the rest of the ingredients in a large bowl. Add the sautéed ingredients. Mix well. Dressing: 1/4 cup sugar 1 cup vegetable oil 3 TBS soy sauce 1 TBS pepper 2 TBS white vinegar 3 seasoning packets (from the Ramen noodles) Mix well. Stir into the salad. Refrigerate overnight. | The Whiten's ~ Uncle Torey, Aunt Karyn, Cameron, Drew & Kylie
28: Mediterranean Salad 3 TBS extra virgin olive oil, plus 1/4 cup 2 cloves garlic, minced 1 (1 pound) box Israeli couscous (or any small pasta) 3 cups chicken or vegetable stock 2 lemons, juiced 1 lemon, zested 1/2 tsp salt 1/2 tsp freshly ground black pepper 1 cup fresh basil leaves, chopped 1/2 cup fresh mint leaves, chopped 1/4 cup dried cranberries 1/4 cup slivered almonds, toasted Directions: In a medium saucepan, warm 3 TBS olive oil over medium heat. Add the garlic and cook for one minute. Add the couscous and cook until toasted and lightly browned, stirring often, about 5 minutes. Carefully add the stock and juice from one lemon and bring to a boil. Reduce the heat and simmer, covered, until the couscous is tender, but still firm to the bite, stirring occasionally, about 8-10 minutes. Drain the couscous. In a large bowl, toss the cook couscous with the remaining olive oil, remaining lemon juice, zest, salt and pepper. Once the couscous is room temperature, add the fresh herbs, dried cranberries and almonds. Toss to combine and serve.
29: Penne Fresca Salad 1 lb Penne or Zit pasta 1/2 pint grape tomatoes 1/2 cup sun dried tomatoes 1/2 lb ceglingini (small mozzarella balls) 1 large handful baby arugula 1/2 cup slice garlic 2 TBS olive oil, plus 1/4 cup salt and pepper to taste Cook the pasta in salted boiling water according to pkg directions until al dente. Once the pasta is done cooking, rinse in cold water and set aside. Slice the sun dried tomatoes into slivers and cut the ceglingini in half. Set these aside separately. In a frying pan add 2 TBS olive oil and heat to medium high. Now add the garlic and cook until it starts to turn somewhat golden. At this point add the sun dried tomatoes and cook for about 1 minute while stirring. Take these immediately off the burner and transfer to a plate to cool. Once the garlic and sun dried tomatoes are at room temperature, mix together with the pasta in a large mixing bowl. Now add the remaining ingredients and toss all together. Taste and adjust the seasoning. | Bella
30: Asparagus Renown (Uncle Jack's recipe) 1/2 cup Ritz cracker crumbs 1/2 cup grated Parmesan cheese 1/2 cup finely chopped unsalted peanuts 1/2 cup fresh mushrooms, chopped 1 (2 oz) jar pimentos, drained 1/2 cup butter or margarine, melted 1 lb fresh asparagus , cooked and cut into 1 inch pieces Combine cracker crumbs, cheese, peanuts, mushrooms & pimento. Add butter, toss to coat. Place hot asparagus in shallow casserole. Sprinkle with crumb topping mixture. Broil until golden brown. Refrigerate excess topping in airtight container. (Topping also excellent for broccoli or cauliflower) | Uncle Jack Junewick & Christi Lefley-Junewick
31: Mashed Potatoes with Kale Potatoes: 5 large russet potatoes, peeled and chopped into 1 inch pieces (about 4 lbs) 2 cloves garlic, peeled and smashed 1 tsp kosher salt 2 TBS unsalted butter, at room temperature Kale: 3 TBS extra virgin olive oil 1 small onion, diced, 1/2 tsp kosher salt 1/4 tsp freshly ground black pepper 2 cloves garlic, minced 1 (12oz) bunch kale, stemmed and chopped into 1 inch pieces 1/4 cup low sodium chicken broth Assembly: 1 cup marscarpone cheese 1/2 cup low sodium chicken broth 1/2 stick unsalted butter, at room temperature, cut into 1/2 inch pieces 3/4 cup grated Parmesan 2 tsp kosher salt, plus extra for seasoning 1 tsp freshly ground black pepper, plus extra for seasoning Directions: For the potatoes...Combine the potatoes, garlic, salt and butter in a 5 qt saucepan with enough cold water to cover. Bring to a boil over medium-high heat. Reduce the heat to a simmer and cook until the potatoes are tender, 15-20 minutes. Drain in a colander and remove the garlic cloves. Return the potatoes to the pan and mash the potatoes until smooth using a potato masher. For the kale...Heat the oil in a large skillet over medium-high heat. Add the onion, salt and pepper. Cook until translucent, about 6 minutes. Add the garlic and cook until aromatic, about 30 seconds. Add the kale and chicken broth. Cook, stirring occasionally, until wilted, 10-12 minutes. To assemble... Add the kale mixture, marscarpone cheese, chicken broth, butter, Parmesan, salt and pepper to the potatoes. Stir over low heat until smooth and warmed through. Season with salt and pepper. Transfer to bowl and serve.
32: Baked Bean Casserole 1/2 lb bacon, diced 1/2 lb ground beef 1 cup chopped onion 1 can (28 oz) pork and beans 1 can (17 oz) lima beans, drained and rinsed 1 can (15 oz) kidney beans, drained and rinsed 1/2 cup BBQ sauce 1/2 cup ketchup 1/2 cup sugar 1/2 cup packed brown sugar 2 TBS yellow mustard 2 TBS molasses 1 tsp salt 1/2 tsp chili powder In large skillet cook bacon, beef and onion until meat is browned and onion is tender; drain. Transfer to a greased 2 1/2 qt baking dish; add all of the beans and mix well. In a small bowl, combine the remaining ingredients; stir into the beef and bean mixture. Cover and bake at 350 for 45 minutes. Uncover; bake 15 minutes longer. | Mom (Tammy), Bre & Grandma Jan Plants
33: Powerhouse Potatoes Preheat oven to 350. 1 large bag frozen hash browns 10 oz sharp cheddar cheese, shredded 16 oz sour cream 1/2 cup butter green onion In large pan, fry hash browns until golden. In a medium saucepan, combine green onions, butter, sour cream and cheese - stir over medium heat until melted (do not let boil); remove from heat. Combine hash browns and cheese sauce in an ungreased 9x13 pan, stir until evenly coated. Cover with foil. Bake 30-40 at 350. | Dirty Risotto 5 cups reduced sodium chicken broth 2 TBS butter 2 oz pancetta, chopped 1 link (about 6 oz) spicy Italian sausage, casing removed 3/4 cup finely chopped onion 1 cup chopped red bell pepper 4 oz button mushrooms, coarsely chopped 1/2 tsp salt 1/4 tsp freshly ground black pepper 1 1/2 cup Arborio rice or medium-grain white rice 3/4 cup dry white wine 1/2 freshly grated Parmesan cheese 1 TBS chopped fresh Italian parsley leaves In a medium saucepan, bring the broth to a simmer. Cover the broth and keep warm over low heat. In a large heavy saucepan, melt the butter over medium heat. Add the pancetta and sausage and sauté until golden brown, about 5 minutes. Add the onion, bell pepper and mushrooms and sauté until tender, scraping up the browned bits on the bottom of the pan, about 8 minutes. Season with salt and pepper. Add the rice and stir to coat. Add the wine and simmer until the wine has almost completely evaporated, about 1 minute. Add 1/2 cup of the simmering broth and stir until almost completely absorbed, about 2 minutes. Continue cooking rice, adding the broth 1/2 cup at a time, stirring constantly and allowing each addition of broth to absorb before adding the next, until the rice is tender but firm to the bite and the mixture is creamy, about 25-30 minutes total. Remove from heat. Stir in 3/4 of the Parmesan cheese and transfer to serving bowl. Sprinkle with the parsley and remainder of the Parmesan cheese. Serve immediately.
34: Chipotle's Cilantro Lime Rice 1 cup extra long grain rice or basmati rice 1/2 cup lime juice 2 cups water 1 tsp salt 3 TBS fresh chopped cilantro 3 tsp vegetable oil In a small heavy pot, add rice, water, 1 tsp oil and salt. Boil on high heat until most of the water evaporates. When the water just skims the top of the rice, reduce to low and cover, about 15 minutes. Shut off flame and keep covered additional 5 minutes. In medium bowl, combine chopped cilantro, lime juice, remaining oil and rice. Toss until completely mixed. | Balsamic Roasted Red Potatoes 2 TBS olive or canola oil 2 lbs small red potatoes, quartered 1 TBS finely chopped green onion 6 cloves garlic, minced 1 tsp dried thyme 1 tsp dried rosemary, crushed 1/8 tsp ground nutmeg 1/4 cup balsamic vinegar 3/4 tsp salt 1/4 tsp pepper In large non-stick skillet, heat oil over medium-high heat. Add the potatoes, onion and garlic; toss to coat. Add the thyme, rosemary and nutmeg; toss well. Cook and stir for 2-3 minutes or until potatoes are hot. Transfer to a large cookie sheet coated with non-stick cooking spray. Bake at 400 for 25-30 minutes or until potatoes are golden brown and almost tender. Add the vinegar, salt and pepper; toss well. Bake 5-8 minutes longer or until potatoes are tender. | Mitch
35: Creamy Orzo with Asparagus & Parmesan 1 cup orzo pasta 1 cup asparagus, cut into 1 inch pieces 1 TBS butter or margarine 1/4 to 1/2 cup cream 1/4 cup Parmesan cheese salt & pepper to taste Bring a large sauce pan of water (filled about halfway) to a boil over medium heat. Cook the orzo until tender, about 10 minutes. After the orzo has been cooking about 5 minutes, add the asparagus to the same pot (this will allow the orzo and asparagus to cook in the same pot and keep clean up to a minimum). Once the orzo and asparagus are cooked and tender, drain and return to pot. Quickly add Parmesan cheese and butter. Stir thoroughly, allowing both cheese and butter to melt. Slowly add the cream to the mixture, while stirring. Continue to add cream until you reach your desired consistency. Season with salt and pepper. Serve immediately. | Italian Roasted Red Potatoes Preheat oven to 400. Cube red potatoes and spread evenly onto cookie sheet. Drizzle with olive oil, coat with package of zesty Italian dressing and stir to coat; add minced onion for flavor and salt and pepper to taste. Bake at 400 for 45 minutes or until potatoes are golden brown and tender. Top with grated Parmesan cheese.
36: Summer Vegetable Pancake with Basil Chive Cream For Basil Chive Cream: 3/4 cup sour cream 1/4 cup chopped fresh basil 2 TBS chopped fresh chives salt to taste For Pancakes: 2 zucchini, grated 2 carrots, grated 1 1/4 tsp salt 1/4 cup all purpose flour 1 1/2 tsp sugar 1/4 tsp black pepper 2 egg whites olive oil Make Basil Chive Cream: In a bowl combine sour cream, chopped basil, chives and salt. Store in refrigerator until ready to serve. Make Pancakes: Shred zucchini and carrots into a colander and toss with salt. Let stand for 20 minutes and then take handfuls at a time and squeeze out all of the liquid. Transfer the drained veggies to a large bowl and combine with flour sugar and pepper. Using a stand mixer, beat egg white with salt until they form a stiff peak; then fold them into the vegetable mixture. Preheat a fry pan (preferable cast iron) with 2 TBS of oil. Work in batches of 1/4 cup mixture and flatten with a spoon. Cook until golden brown, about 2-3 minutes on each side. Remove and place on paper towels to drain the excess oil and sprinkle with salt. Serve with a dollop of Basil Chive Cream.
37: Veggie Gyros 2 pieces of white of wheat round flat-bread olive oil 6 falafel (you could also use seitan, tempeh or veggie burgers) 1 small onion, thinly sliced 1/4 cup seasoned rice vinegar pepper 1 small tomato 1/2 avocado, sliced 2 dill pickles tahini sauce Secret Sauce: 2 tsp Harissa OR non-spicy option 2 tsp dill 1 TBS maple syrup 2 TBS mayo (or vegan mayo) pepper Thinly slice the onions and toss in the rice vinegar (you may do this the night before to let pickle a little if you wish, but this is optional). Brush the flat bread with olive oil and grill until charred. Mix up the secret sauce. Prep the veggies: tomato, pickles, avocado. Grill to warm your falafel balls (or press in a panini press). Assemble: Lay out a square sheet of tin foil. Add the avocado, onions, falafel, pickles, tomato - drizzle some secret sauce, as well as some tahini (or serve tahini on the side) and close the flat bread. Wrap tightly in foil to secure. Enjoy! | Dad Bernie, Bre and mom Tammy
38: Stuffed Portobello Mushrooms with Roast Tomatoes and Goat Cheese 4 large portobello mushrooms, about 4 inches across 3 TBS olive oil 1 TBS lemon juice 2 tsp finely chopped shallot (optional) 1 large clove garlic, finely chopped salt and pepper to taste 4 oz plain goat cheese 1 TBS fresh chopped parsley 1 TBS fresh chopped chives Oven roasted tomatoes (*see recipe opposite page) If you have not made the oven roasted tomatoes ahead do them first. They take just a few minutes of prep time and 20-25 minutes in the oven. While the tomatoes are roasting, gently clean the mushrooms by gently wiping the outside of the caps with a damp paper towel or brushing the dirt of with a soft brush. Next, pop out the stems by pushing them side to side until they snap out. Then with a teaspoon, scrape the gills out until the underside is mostly clean. Place them in a foil lined rimmed baking sheet. Whisk together the olive oil, lemon juice, shallot and garlic. Brush mushroom caps inside and out with the olive mixture. Sprinkle each cap with salt and pepper. Preheat the broiler. With the oven rack on the second to top level, broil the mushrooms for 3-5 minutes until they are hot and the edges are starting to brown. They will start to release moisture and get juicy. Remove from the oven. Preheat the oven to 375. Fill the caps with the roasted tomatoes and dot with goat cheese. Sprinkle with fresh herbs. Bake for 12 minutes or until hot and the cheese has softened. Brush with a little extra olive oil on the edges to make them shine. Serve . | The Zost's ~ Standing L o R: Greg, Mike, Grandma (Marilyn), Ken & Bernie Seated L to R: Marilyn & Joslyn
39: Oven Roasted Baby Tomatoes with Thyme 12-16 oz sweet baby tomatoes, such as grape tomatoes, halved 1 TBS olive oil 2-3 large garlic cloves, finely minced or squished through a garlic press 1 generous TBS fresh chopped thyme leaves salt and pepper to taste Preheat oven to 375. Cover a rimmed baking sheet with parchment or foil. Toss halved tomatoes with oil, garlic, thyme, salt and pepper. Spread tomatoes on the baking sheet and roast for 20-25 minutes until shriveled and and edges are just starting to turn a bit brown. Timing will depend ion your oven. Serve warm or cool. They will keep a few days in the refrigerator. | Broccoli Casserole 2 (10 oz) boxes frozen chopped broccoli, thawed 2 eggs, beaten 1 can cream of mushroom soup 2 tsp dried onion 1/2-3/4 cup mayonnaise 1 cup+ shredded sharp cheddar cheese 1 large can French's fried onions Combine first 6 ingredients together. Mix in about 3/4 of the fried onions. Bake at 350 for 30 minutes. Top with remaining fried onions and bake 5 additional minutes.
40: Southwest Mac & Cheese 2 1/3 cup macaroni 1 cup salsa 3/4 cup skim milk 3/4 cup reduced fat milk 1 can (15 oz) cream style corn 1 can (11 oz) Mexican style corn 8 oz+ shredded cheddar cheese Mix ALL ingredients except cheese in sauce pan and cook until boiling. Reduce heat. Cover and simmer for 10-15 minutes. Stir in cheese. Serve. | Slow Cooker Beef Stroganoff 3 lbs cubed beef stew meat 3 cans (10.75 oz) condensed mushroom soup 1 1/2 cup chopped onion 3 TBS Worcestershire sauce3/4 cup water 3/4 lb cream cheese In a slow cooker, combine the meat, soup, onion, Worcestershire sauce and water. Cook on low setting for 8 hours or on high for about 5 hours. Stir in cream cheese just before serving. Serve over egg noodles.
41: Scallops with Shrimp and Linguine 1 lb fresh or frozen sea scallops 1/2 lb fresh or frozen medium shrimp in shells 2 cups fresh pea pods or 1 16 oz pkg frozen pea pods 1/2 cup sliced green onion 3 cloves garlic, minced 3 TBS olive oil 3 TBS butter or margarine 2 TBS dried parsley flakes 1 tsp dried basil 1/4 tsp crushed red pepper flakes 1/4 cup oil packed sun-dried tomatoes, drained and cut into thin strips or 1 small tomato, seeded and chopped 10 oz linguine 3 TBS Parmesan or Romano cheese Thaw scallops and shrimp, if frozen. Cut scallops in half. Peel and devein shrimp. In a medium bowl, combine scallops and shrimp; set aside. Thaw pea pods, if frozen. Cut in half; set aside. In a skillet, cook onion and garlic in hot oil and butter over medium-high heat for 30 seconds. Add HALF the scallop and shrimp mixture, parsley, basil, and red pepper. Cook and stir for 3-4 minutes or until scallops are opaque and shrimp turn pink. Remove scallop mixture with a slotted spoon; set aside. Repeat with remaining scallops and shrimp. Return all of the scallop mixture to the skillet. Add pea pods and tomatoes. Cook and stir for 2 more minutes. In a large bowl toss scallop mixture with linguine. To serve, transfer to a platter and sprinkle with cheese, if desired. Makes 6 main dish servings. | Mom & Dad (Bernie & Tammy)
42: Stracotto (Pot Roast) with Porcini Mushrooms (Mom's favorite roast) 1 (5 lb) chuck roast Kosher salt and freshly ground black pepper 1/4 cup olive oil, divided 2 onions, chopped 6 cloves garlic, crushed 1 cup red wine, such as pinot noir or Cabernet sauvignon 1 (15 oz) can low sodium beef broth, plus extra, as needed 1/2 oz dried porcini mushrooms 1 large sprig fresh rosemary, leaves removed and finely chopped 6 sprigs thyme, leaves removed and finely chopped Preheat oven to 350. Pat the beef dry with paper towel and season with salt and pepper. In a heavy 6 qt pot or dutch oven, heat 2 TBS olive oil over medium0high heat. Add the beef and cook until browned on all sides., about 12 minutes. Remove the beef and set aside. Reduce the heat to medium. Add the remaining oil and the onions. Cook, stirring frequently, until tender, about 8 minutes. Add the garlic and cook for about 1 minute, until aromatic. Add the wine and scrape up the brown bits that cling to the bottom of the pan with a wooden spoon. Stir in the broth and mushrooms. Return the beef to the pot and bring the liquid to a boil. Cover the pot and transfer to the oven. Cook until the beef is fork-tender, about 3 hours, turning the beef over halfway through and adding more beef broth as needed. Transfer beef to cutting board. Tent with foil and let stand for 15 minutes. Meanwhile, spoon any excess fat off the top of the pan juices. Using an immersion blender, blend the pan juices and vegetables until smooth, Add the rosemary and thyme. Bring the sauce to a simmer and simmer for 5 minutes. Season with salt and pepper to taste. Cut the beef into 1 inch pieces and place on platter. Spoon some of the sauce over the meat and serve the remaining sauce on the side. Note: The cooked pan juices and vegetables can also be pureed in a blender.
43: Chianti Braised Short Ribs 3 lbs boneless beef short ribs salt and pepper to taste 1/4 cup olive oil 1 medium onion, chopped 4 large garlic cloves, chopped 2 cups Chianti wine 1 (32 oz) can crushed tomatoes 3 cups beef broth 2 tsp fresh rosemary, chopped Pat short ribs dry and season with salt and pepper. Coat a large non-stick pan with olive oil. Sear the short rib pieces over medium-high heat for 2-3 minutes on each side or until brown. Transfer ribs to a bowl. Add onions to the pan and cook over medium heat for approximately 3 minutes. Once the onions are translucent, add garlic and cook for 1 minute; do not brown. Add Chianti, rosemary, beef broth and tomatoes to pan one at a time, allowing liquid to partially evaporate before each addition (about 2 minutes). Return short ribs to the pan, including any juices that might have accumulated in the bowl. Cover and let simmer for 3 hours on low heat to complete the braising process. Remove short ribs from pan and boil the liquid until it is reduced by half, about 10 minutes. Return ribs to pan and heat thoroughly. Serve with potatoes or risotto and vegetables. | Mom & Dad (Bernie & Tammy)
44: Holy Haluski (Cabbage & Noodles) 1/4 cup unsalted butter 1/2 lb thinly sliced pancetta, diced 2 large onions, sliced 1/4 inch thick 1 medium head green cabbage, cored and sliced 1/2 inch thick 1 cup carrots, cut 1/4 inch julienne 1 TBS chopped fresh thyme 1 tsp kosher salt 2 tsp freshly ground black pepper 8 oz wide egg noodles 3 TBS minced garlic 3 TBS capers, rinsed and drained 1 cup green peas, preferably fresh, shelled, but can substitute frozen 1/4 cup white wine 1 TBS freshly squeezed lemon juice 2 TBS chopped fresh parsley leaves Bring a large pot of salted water to a boil for the noodles. In a large dutch oven, melt 1 TBS of the butter over medium heat and add the pancetta, Cook, stirring, until crisp, 12-14 minutes. Remove pancetta to a paper towel to drain. Reserve. Stain the fat from the pancetta into a bowl and wipe the pot clean. Add back in 2 TBS of the pancetta fat and melt the remaining 3 TBS butter in the pot. Add the onions, cabbage, carrots and thyme. Season with 1 tsp salt and 1/2 the pepper. Stir to coat the vegetables with the butter. Cover and cook until the cabbage is wilted and almost tender., about 10 minutes. Uncover and simmer until the cabbage is very tender, about 10 minutes more. (While the cabbage cooks, add the noodles to the boiling water and cook according to the package directions.) Increase the heat to high and cook, stirring, until the cabbage and onions are golden, 10-12 minutes. Add in the garlic and capers and cook for 1 minute. Add the peas, deglaze the pan with the white wine and add the lemon juice. Add in 3/4 of the pancetta, combine well and remove from heat. Drain the noodles and add to the pot with the cabbage. Toss well to coat the noodles with the cabbage and onion mixture. Sprinkle with parsley, remaining pancetta and remaining pepper. Serve immediately.
45: Irish Beef Stew with Guinness Beer 2 TBS olive oil 1 onion, chopped 3 cloves garlic, minced 1 tsp salt 1/2 tsp freshly ground black pepper 2 lbs beef stew meat, cubed 3 cups stout beer (such as Guinness) 2 potatoes, peeled and sliced 2 potatoes, peeled and quartered heat the olive oil in a large pot over medium heat. Stir in the onion, garlic, salt and pepper. Cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in the beef, beer, sliced potatoes and quartered potatoes. Bring to boil over high heat, then reduce to medium-low, cover, and simmer until beef is tender, about 2 hours. Season to taste with salt and pepper. | Great Grandma Junewick
46: Baked Macaroni & Cheese 1/3 cup Butter or margarine 4 cup milk 2 1/2 cup macaroni (cook as directed) 1/4 cup flour 2 eggs, beaten salt & pepper 1 lb sharp cheddar cheese, shredded Mix butter and flour in 4 quart pan over low heat for 4 minutes to make a roué. Whisk in the milk, eggs, salt and pepper; add cheese, stir over medium heat until melted. Add cooked macaroni and stir to coat with cheese mixture. Pour into 9x13 pan and bake at 350 for 1 hour. Note: Best if made the night before and refrigerated overnight. Take out of refrigerator 1 hour prior to baking. | The Krey's ~ Aunt Bobbie, Uncle Phil, Kelsey, Zachary & Kyle
47: Creamy Vegetable Lasagna 1 medium zucchini, sliced thin 2 carrots, shredded 1/2 bunch broccoli, cut in small pieces 2 cups firmly packed raw spinach, chopped & drained 1 medium onion, finely chopped 8-10 mushrooms, sliced 12 lasagna noodles, cooked & drained 1/2 tsp oregano 7 TBS butter 2 eggs 16 oz Ricotta cheese 1/4 cup flour 2 1/2 cup milk 1/4 tsp salt 1/4 cup Parmesan cheese 16 0z shredded mozzarella cheese Preheat oven to 350. Stir fry zucchini, broccoli, carrots, onions, mushrooms & oregano in 4 TBS butter until tender, approximately 5 minutes. Add spinach and stir until wilted, Remove from heat and set aside. In bowl, beat eggs and ricotta cheese together; set aside. In a separate saucepan, over low heat, melt remaining 3 TBS butter, add flour and salt to make a roué. Whisk in milk. and heat until thickened. Remove from heat and add Parmesan cheese. in an 11x14 pan layer 1/2 the noodles1/2 the ricotta cheese mixture, 1/2 the vegetable mixture and 1/2 the mozzarella and top with 1/2 of the white sauce; repeat. Top with remaining mozzarella cheese. Bake 40-45 minutes. Remove from oven and let stand 10 minutes before serving.
48: Asian Marinated Pork Tenderloins 2 pork tenderloins 1 cup soy sauce 2 cloves garlic, minced 2 TBS onion, minced fine 2 TBS sugar 2 tsp ground ginger 1/3 cup sesame seed Marinate in refrigerator for 3-4 hours, turning frequently. Cook meat in roaster or oven at 375 for 45 minutes. Save marinade; heat and pour over meat or serve as a dip. | Baked Ziti with Spinach & Tomatoes Cook together: 16 oz roll sausage (like Jimmy Dean's) 1 medium chopped onion 1 large clove garlic, finely chopped Add: 20 oz can diced peeled tomatoes (with most of the liquid drained off) and simmer for 5 minutes Add: 1/2 pesto sauce salt and pepper to taste Remove from heat & mix together with: 10 oz pkg cooked ziti or penne pasta 10 oz (about 8 cups)fresh spinach leaves ( can use frozen) 1 1/2 cup mozzarella cheese 1/3 cup Parmesan cheese Dump into greased casserole dish. Sprinkle with 2/3 cup Parmesan cheese on top. Bake at 350 for 30 minutes. (Cover for part of the baking time to prevent from drying out) | Dad (Bernie)
49: Macaroni Grill's Scaloppine di Pollo (Lemon Chicken) Lemon Butter Sauce: 4 oz lemon juice 2 oz white wine 4 oz heavy cream 1 lb butter Chicken and Pasta: 8 (3 oz) chicken breasts, pounded thin oil and butter for sautéing chicken 3/4 cup flour, seasoned with salt and pepper, for dredging 12 oz mushrooms, sliced 12 oz artichoke hearts, sliced 1 TBS capers 1 lbs cappellini pasta, cooked chopped parsley, for garnish (optional) To make the sauce: Heat the lemon juice and white wine in a sauce pan over medium heat. Bring to boil and reduce by 1/3. Add cream and simmer until mixture thickens (3-4 minutes). Slowly add butter until completely incorporated. Season with salt and pepper. Remove from heat and keep warm. To make chicken & pasta: Cook pasta and drain. Heat a small amount of oil and 2 TBS butter in a large skillet. Dredge chicken in flour and sauté in pan, turning once, until brown and cooked through. Remove chicken from pan and add remaining ingredients. Heat until mushrooms soften and are cooked; add chicken back to pan. To serve: Pace cooked pasta on each plate. Add half the butter sauce to chicken mixture and toss. Taste and adjust, adding more sauce if needed. Place chicken mixture over pasta. Garnish with parsley (optional). Alternately, mix pasta and chicken mixture together. Toss with butter sauce.
50: Chicken Rice Burritos 1/3 cup sliced green onions 1 garlic clove, minced 2 TBS butter 7 cups shredded cooked chicken 1 TBS chili powder 2 1/2 cup chicken broth 1 (16 oz) jar picante sauce, divided 1 cup uncooked long grain rice 1/2 cup sliced black olives 3 cups shredded cheddar cheese, divided 12 (10 inch) flour tortillas, warmed Additional cheese and picante sauce In a skillet, sauté the onions and garlic in butter until tender. Stir in chicken, chili powder, 1/4 cup broth and 3/4 cup picante sauce. Heat through; set aside. In medium saucepan rice and remaining broth to a boil, reduce heat; cover and simmer for an additional 20 minutes. Stir in remaining picante; cover and simmer 5-10 minutes or until rice is tender. Stir into chicken mixture. Add olives and 2 cups cheese. Spoon 1 cup mixture off center onto each tortilla and fold sides and ends over filling and roll. arrange in two ungreased 9x13 baking dishes. Sprinkle with remaining cheese. Cover and bake at 375 for 10 minutes. | Great Grandpa Sieba (Harold) Venema
51: Santa Fe Shrimp 2 TBS freshly squeezed lime juice 1 TBS garlic flavored olive oil 1 tsp grated lime zest 3/4 tsp dried oregano 3/4 tsp salt 1/2-1 tsp hot red pepper sauce 24 large shrimp (about 1 1/2 lbs) peeled, deveined, tail shell intact 6 skewers (if using bamboo, soak for 20 minutes in warm water to prevent charring during cooking) In large bowl, whisk together lime juice, olive oil, zest, oregano, salt and red pepper sauce. Add shrimp; toss well to coat. Cover and chill 30 minutes. Meanwhile, coat a grill or stove-top grill pan with cooking spray. Heat grill to medium-high or heat grill pan over medium-high heat. Thread 4 shrimp onto each skewer. Grill 5-7 minutes, or until just cooked through, turning once. Serve over bed of greens with your favorite vinaigrette or over rice. | Easy Slow-Cooker Jambalaya 2 lbs boneless, skinless chicken thighs 1 lb smoked sausage, cut into 1 inch slices 1 large onion, chopped 1 large green bell pepper, seeded and chopped 3 stalks celery, chopped 1 (28 oz) can diced tomatoes with juice 3 cloves garlic, chopped 2 cups chicken broth 1 TBS Cajun or Creole spice 1 tsp dried thyme 1 tsp dried oregano 1 lb extra large shrimp, peeled and deveined 1 3.4 cups long grain rice Combine chicken, sausage, onion, green pepper, celery, tomatoes, garlic, chicken broth, spice mix, thyme and oregano in large (5 quart) slow cooker. Cook on low for 5 hours. Add shrimp and rice; raise heat and cook for 30 minutes more.
52: Slow-Cooker Beef Short Ribs 1/3 cup flour 1 tsp salt 1/4 tsp pepper 2 1/2 lbs boneless beef short ribs 1/4 cup butter 1 cup chopped onion 1 cup beef broth 3/4 cup red wine vinegar 3/4 cup brown sugar 1/4 cup chili sauce (*see recipe below) 2 TBS ketchup 2 TBS Worcestershire sauce 2 TBS minced garlic 1 tsp chili powder Put flour, salt and pepper in a bag; add ribs and shake to coat. Brown ribs in butter in a large skillet. Place in slow-cooker. In same skillet, combine remaining ingredients. Bring to a boil, stirring constantly. Pour over the ribs. Cover and cook on low for 9 hours. | Chili Sauce 1/2 cup tomato sauce 2 TBS brown sugar 1 TBS vinegar 1/8 tsp allspice Stir all ingredients together in a mixing bowl until well blended. Refrigerate until ready to use. | The Tingley's ~ Aunt Kris, Uncle Matt, Kayla, Ryan & Jaci
53: Stuffed Cabbage Casserole 2 tsp olive oil, divided 1 lb 95% lean ground beef 1 large onion, chopped fine 1 TBS finely minced garlic 1/2 tsp dried thyme 1 tsp paprika salt and pepper to taste 1 1/2 heads green cabbage, coarsely chopped 1 can (14.5 oz) petite diced tomatoes with juice 1 can (15 oz) can tomato sauce 1/4 cup water 2 cups cooked rice 2 cups mozzarella cheese (optional) Heat large frying pan over medium heat; brown ground beef. Remove ground beef and set aside. In same pan, add 1 tsp olive oil and chopped onion, cook over medium heat until the onion is translucent and starting to brown, about 5 minutes. Add the minced garlic, dried thyme and paprika, cook about 2 minutes more. Add the diced tomatoes with juice, tomato sauce and ground beef. Add water to the pan. Simmer until hot and slightly thickened, about 15-20 minutes. While it simmers, chop the cabbage coarsely. Heat the remaining olive oil in a Dutch oven; add cabbage and cook over medium heat until wilted, stirring constantly. Season with salt and pepper. When the sauce mixture has thickened, add 2 cups rice and gently combine. In greased dish layer half the cabbage, half the meat mixture, remaining cabbage and remaining meat mixture. Cover tightly with foil and bake for 40 minutes or until the mixture starts bubbling on the edges. Remove foil and sprinkle with cheese. Bake uncovered an additional 20 minutes or until cheese browns.
54: Thanksgiving Turkey Brine 6 quarts tap water 1 lb kosher salt 1 cup molasses 2 cups honey 1 cup soy sauce 1 TBS dried red pepper flakes 1 TBS dried sage Large bunch fresh thyme 2 heads garlic broken into individual cloves, unpeeled 5 lbs ice cubes 14-18 lb turkey, cleaned, innards removed 1 lb unsalted butter, softened 2 lemons, zested In a medium pot, bring 3 quarts of the tap water to a boil over medium heat. Put the kosher salt in a large bowl and slowly (and carefully) pour the boiling water over the salt. Stir to blend. Add the honey, molasses, soy sauce, red pepper flakes, sage, thyme and garlic to the salt water mixture. Stir to blend. Add the remaining 3 quarts of cool water. Add the ice to a cooler or bucket large enough to hold the brine and the turkey. Pour the brine over the ice and use a whisk to blend all of the ingredients. Submerge the turkey, breast side down, in the brine. Make sure the cavity of the bird fills with the liquid as you are submerging it. cover the cooler and allow the bird to sit in the brine overnight or for about 12 hours. Remove the bird from the brine and dry it with thick (absorbent) kitchen towels. Take care to wipe inside the cavity as well. Discard the brine. Whisk together the butter and the lemon zest. Gently lift the skin covering 1 breast of the turkey and spread half the butter right on the meat under the skin. Repeat with the other breast. The butter will add extra moisture and richness as the bird roasts. Preheat oven to 350 degrees. Arrange the turkey in a roasting pan fitted with a rack. Put on the lower rack of the oven and roast until the internal temperature of the turkey taken from the thickest part of the thigh reads 170 degrees on an instants thermometer, about 3 1/2 hours. Remove the turkey from the oven to a cutting board or serving platter and tent with foil. Allow to rest for 15 minutes before cutting and serving.
55: Olive Garden Zuppa Toscana 16 oz water, plus 1 quart 1 onion chopped 2 cloves garlic, chopped 1 lb spicy Italian sausage, casing removed 4 medium potatoes, diced 1 bunch kale, stemmed and chopped 8 oz heavy cream 29 oz chicken broth 1/2 lb bacon or pancetta, chopped salt and pepper to taste Sauté onion, garlic and bacon to soften. Remove when bacon is cooked. Fry sausage. In kettle, add broth, water, cream and potatoes; simmer until potatoes are soft. Add remainder of ingredients. Simmer until Kale is wilted. Serve. | Grandma Marilyn Zost
56: Roasted Garlic Potato Soup 5 whole garlic heads 2 bacon slices, diced 1 cup onions, diced 1 cup carrots, diced 2 cloves garlic, minced 6 cups (2 lbs) russet potatoes, diced 4 cups chicken broth 1/2 tsp salt 1/4 tsp pepper 1 bay leaf 1 cup 2% milk 1/4 cup fresh parsley leaves, chopped Remove white papery skin from each garlic head - DO NOT peel separate cloves. Wrap each head separately in foil. Bake at 350 degrees for 1 hour. Let cool for 10 minutes. Separate cloves and squeeze extract 1/4 cup of garlic pulp, discarding skins. Cook bacon in large pot over medium heat until crisp. Add onion, carrot and minced garlic; sauté 5 minutes. Add potato, broth, salt, pepper and bay leaf; bring to a boil. Cover, reduce heat and simmer until potato is tender, about 20 minutes. Remove bay leaf. Combine garlic pulp and 2 cups potato mixture in food processor and blend until smooth. Return puree to pot, stir in milk and cook over low heat until heated through. Garnish with parsley. | Bella
57: Potato Leek Soup 1 TBS olive oil 1 cup diced pancetta 2 cups diced onion 4 large leeks, cleaned and sliced salt and pepper 3 TBS butter 3 TBS all-purpose flour 1 quart chicken stock 1 quart beef stock 3 TBS white wine 4 cups cubed potatoes Heat oil in a skillet over medium heat. Add the pancetta and cook to render the fat. Add the onion and leeks, sauté for 2 minutes. Season with salt and pepper. Add butter. When melted, stir in flour to make a roué. Whisk in chicken and beef stock. Add wine and new potatoes. Bring to a simmer and cook until potatoes are tender. If desired, puree the soup with a hand blender for a smoother consistency. Season with salt and pepper. | Panera Bread Broccoli Cheese Soup 3 TBS melted butter 1 1/2 medium onion, chopped 1/3 cup melted butter 3/4 cup flour 6 cup half and half 6 cups chicken stock 1 1/2 lbs fresh broccoli 3 cups carrots, julienned salt and pepper to taste 3/4 tsp nutmeg 24 oz grated sharp cheddar cheese Sauté onion in butter. Set aside. Cook melted butter and flour using a whisk over medium heat for 3-5 minutes. Stir constantly and slowly add the half and half (this is called making a roué). Add the chicken stock all the time. Simmer 20 minutes. Add the broccoli, carrots and onions. Cook over low heat until the veggies are tender for 20-25 minutes. Add salt and pepper. The soup should be thickened by now. Pour batches in blender and puree. Return to pot over low heat and add the grated cheese; stir until well blended. Stir in the nutmeg and serve.
58: Black Bean Soup 3 cups dried black beans 10 cups water 1 tsp salt 1 cup chopped celery 1 cup chopped onion 1 cup chopped green pepper 1 cup sliced carrots 2 tsp dried basil 2 tsp dried oregano 1 tsp pepper 1/2 tsp cumin 1/4 tsp cayenne pepper 4 cloves garlic, minced 1 bay leaf 1 can (29 oz) no salt chopped tomatoes, undrained 11 oz frozen corn 8 0z no salt tomato sauce Sort and wash beans. Place in large stock pot. Add 10 cups water and salt; bring to a boil, cook 1 min. Remove from heat, cover and let stand for 1 hour. Do not drain. Add celery and next 10 ingredients to beans. Bring mixture to a boil; cover, reduce heat, simmer for 1 1/2 hours or until beans are tender. Add tomatoes, corn and tomato sauce, stir well. Bring to a boil, reduce heat, simmer uncovered 30 minutes. Discard bay leaf. | Bre, Grandma Jan Plants & mom Tammy
59: Olive Garden Pasta E Fagioli 3 tsp oil 2 lbs ground beef 1 1/2 cup onion, chopped 1 1/2 cup carrots, slivered 1 1/2 cup celery, chopped 48 oz canned diced tomatoes 2 cups cooked red kidney beans 2 cups cooked white kidney beans 88 oz beef stock 3 tsp oregano 2 1/2 tsp pepper 5 tsp freshly chopped parsley leaves 1 1/2 tsp Tabasco sauce 48 oz spaghetti sauce 8 oz dry pasta shell macaroni or other pasta Sauté beef in oil in 10 quart stock pot until beef starts to brown. Add onions, carrots, celery and tomatoes; simmer for about 10 minutes. Drain and rinse beans and add to the pot. Add the 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. | Potato Ham Soup 2 cups cooked ham, cubed or shredded 2 cups potatoes, peeled and diced 2 cups water 1/2 cup onion, diced 1 cup celery, diced 1/2 tsp pepper 1 tsp salt 10 TBS flour 3 cups milk 4 TBS butter, melted 1/2 cup chicken broth Combine potatoes, water, onion, celery, pepper and salt in large saucepan. Cook until vegetables reach desired tenderness. In separate bowl, mix flour and 1 cup milk, blending well. Add flour/milk mixture, butter, chicken broth, ham and remaining milk to large saucepan with potato mixture. Simmer on medium heat for about 20 minutes or until heated through and thickened. Cooling soup slightly before serving will thicken soup.
60: Tomato Basil Soup 3 1/2 lbs ripe beefsteak or globe tomatoes 2 TBS butter 2 cloves garlic 2-3 small onions, diced 1 1/2 cup loosely packed fresh basil leaves 1 1/2 tsp kosher salt 1/4 tsp black pepper 6 oz Gruyeère or Emmentaler cheese, grated 1/2 cup whipping cream Set aside 1 tomato. Peel remaining tomatoes by dipping in boiling water for 30 seconds or until skin splits. Dip in cold water; when cool, remove skins and core tomatoes, coarsely chop and set aside. In 4 quart pot melt butter, add garlic, onion and chopped tomatoes; bring to boiling. Simmer, covered, for 30 minutes. Puree tomato mixture, in batches, in food processor and return liquid to pan. Meanwhile, chop basil; reserve 1/4 cup. Stir basil, salt and pepper into tomato mixture. Heat through. Add cheese and whipping cream. Heat and stir until cheese is just melted. Chop remaining tomato, combine with reserved basil. Sprinkle on top of each serving of soup.
61: Reuben Soup 1/2 cup chopped onion 1/2 cup chopped celery 2 TBS butter 1 cup chicken broth 1/2 tsp baking soda 2 TBS corn starch 2 TBS water 3/4 cup sauerkraut, rinsed and drained 2 cups half and half 2 cups chopped corned beef 1 cup shredded swiss cheese salt and pepper to taste Rye croûutons, optional In a large saucepan, sauté onion and celery in butter until tender. Add broth and baking soda. Combine cornstarch and water until smooth; gradually add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat. Add sauerkraut, cream and corned beef; simmer and stir for 15 minutes. Add cheese; heat until melted. Add salt and pepper. Garnish with croutons if desired. | Beer and Cheese Soup 5 TBS butter 2 carrots, finely chopped 2 leeks, white and light green parts only, finely chopped salt and pepper 1/3 cup flour 3 cups milk 1 (12 oz) bottle amber beer 1 1/2 TBS Dijon mustard 10 oz sharp cheddar cheese, grated (about 3 1/2 cups) In a large saucepan, melt the butter over medium heat. Add the carrots and leeks, season with salt and pepper and cook, stirring, until soft, 10 minutes. Add the flour and cook, stirring often, for 2 minutes. Slowly pour in the milk, whisking constantly. Increase the heat to medium-high, add the beer and the mustard and bring the soup to a boil, whisking constantly. Reduce the heat to low and simmer, whisking, until creamy and thickened, about 10 minutes. Remove the pan from heat. Whisk in the cheese, 1 handful at a time, until combined. Season to taste with salt and pepper.
62: French Onion Soup 3 lbs yellow onions, cut into 1/8 inch pieces 3 TBS unsalted butter 1/2 tsp table salt, plus more if needed 1 pinch sugar 8 cups water, plus more if needed 1 TBS all-purpose flour 1 sprig fresh thyme 1/4 cup dry white wine 1 baguette, crusty 8 oz Gruyere cheese, sliced 1/2 inch thick Melt butter in large Dutch oven or soup pot over medium heat. Add the onions, 1/2 tsp salt and sugar, toss evenly to coat. Cover and cook for 10 minutes. Take the cover off and cook, stirring frequently, until the onions are lightly browned, up to 90 minutes. At this point, stir every 5 minutes and add water (a TBS at a time to loosen up the dark brown stuff that forms at the bottom of the pot). Continue to cook the onions until they are an even dark brown color, an additional 30 minutes or so. Add the flour and stir for 2 minutes. Add 8 cups water and thyme to the onions and bring to a boil. Lower heat and simmer 20 minutes. Add white wine and simmer 10 minutes longer. Add salt to taste. Meanwhile heat oven to 325 and adjust rack to upper middle position. Cut the baguette into 3/4 slices and arrange on single layer on cookie sheet. Bake until the bread is dry, about 10 minutes. Remove bread slices and set aside. Heat broiler and place 6 heatproof bowls on a baking sheet. Fill each bowl with about 2 cups soup. Top each with 2 baguette slices and evenly distribute cheese slices over the bread. Broil until well browned and bubbly, about 10 minutes. Cool for 5 minutes before serving.
63: Roasted Cauliflower and Aged Whited Cheddar Soup 1 small head cauliflower, cut into florets 2 TBS oil salt and pepper to taste 1 TBS oil 1 medium onion, chopped 2 cloves garlic, chopped 1 tsp fresh thyme, chopped 3 cups vegetable or chicken broth 1 1/2 cup aged white cheddar cheese, shredded 1 cup milk or cream salt and pepper to taste Toss the cauliflower florets in oil along with salt and pepper and arrange them in a single layer on a large baking sheet. Roast the cauliflower in a preheated 400F oven until lightly golden brown, about 20-30 minutes. Heat the oil in a large saucepan over medium heat, add the onion and sauté until tender, about 5-7 minutes. Add the garlic and thyme and sauté until fragrant, about 1 minute. Add the broth, deglaze the pan, add the cauliflower, bring to a boil, reduce the heat and simmer, covered, for 20 minutes. Puree the soup until it reaches your desired consistency with a stick blender. Mix in the cheese, let it melt without bringing it to a boil again. Mix in the milk, season with salt and pepper and remove from heat. | Mom Tammy & Aunt Bobbie Krey
64: Banana Bread (Grandma June's recipe) ~ makes 2 loaves 1/2 cup butter 2 eggs 1 1/2 cup sugar 1/2 cup sour milk 1/8 tsp salt 1 1/2 cup mashed banana (approx. 3) Add: 2 cup flour 1 tsp baking soda Bake at 325 for 60 minutes or until toothpick inserted in middle comes out clean. | Mom Tammy, Bre & Grandma Jan Plants
65: Yorkshire Pudding (Grandma June's recipe) Heat oven to 400 degrees. Heat 3 TBS Crisco in broiler pan until very hot! Mix: 2 cups flour 2 cups milk 4 eggs 1 tsp salt Carefully pour into HOT shortening mix. Bake 30-40 minutes until puffed up and golden brown. | Beer Bread (Grandma Plants' recipe) Combine: 3 cups self rising flour 3 TBS sugar 1 can beer Bake at 350 for 1 hour on greased loaf pan.
66: Swiss Cheese Bread 1 loaf French bread 2 sticks melted butter 2 TBS minced onions 1 tsp dry mustard 2 tsp lemon juice 1 TBS poppy seeds 1 tsp Beau Monde 1 pkg Swiss cheese slices Slice bread (1/2 inch thick) but not all the way through. Place one slice cheese in between each bread slice. Place bread on foil and wrap foil around bread leaving the top exposed. Mix the butter and spices; drizzle over the bread. Bake at 350 for 25 minutes. | Carrabba's Bread Dipping Spice 1 TBS minced basil 1 TBS chopped parsley 1 TBS minced garlic 1 tsp dried thyme 1 tsp dried oregano 1 tsp ground black pepper 1/2 tsp kosher salt 1/2 tsp chopped rosemary 1/4 tsp crushed red pepper flakes 1/2 tsp olive oil 1/8 tsp fresh lemon juice Combine all of the ingredients, except oil and lemon. Put in small food processor. Chop briefly until all ingredients are about the same. Stir in oil and lemon juice. To serve: Combine 1 1/2 tsp spice mix to 3-4 TBS olive oil on a small dish. Dip sliced bread in mixture.
67: Cinnamon Bread 4 TBS softened butter 1 cup sugar 2 large eggs 1/2 tsp salt 1 tsp vanilla 1/2 tsp lemon extract (optional) 1 tsp baking powder 1 tsp baking soda 2 cups flour 1 cup buttermilk (or you can use 1 TBS vinegar + 15 TBS milk) Filling and topping: 1 cup light brown sugar 2 TBS cinnamon Cream the butter and sugar until light and fluffy. Beat in the eggs, salt and the vanilla. Sift together the flour, baking soda and baking powder. Add alternately to the creamed mixture along with the buttermilk, beginning and ending with the flour mixture. Combine the brown sugar and cinnamon together until well mixed. spoon 1/3 of the batter into a greased 9x5 loaf pan or three mini loaf pans. Sprinkle with 1/3 of the cinnamon mixture. Repeat the layers twice more, ending with the cinnamon on top. Bake at 350 for 1 hour (large loaf) for 40-50 minutes or until it tests done when a toothpick inserted comes out clean. Let it rest in the pan 10 minutes before removing from the pan to cool completely.
68: Lemon-Blueberry Yogurt Loaf 1 1/2 cups, plus 1 TBS all-purpose flour, divided 2 TBS baking powder 1/2 tsp kosher salt 1 cup plain whole milk yogurt 1 cup sugar 3 large eggs 2 tsp grated lemon zest (approx. 2 lemons) 1/2 tsp pure vanilla extract 1/2 cup vegetable oil 1 1/2 fresh blueberries, rinsed For the lemon syrup: 1/3 cup freshly squeezed lemon juice 1/3 cup sugar For the lemon glaze: 1 cup confectioners sugar, sifted 2-3 TBS freshly squeezed lemon juice Preheat the oven to 350. Grease the bottom and side of a 9x5 loaf pan, dust with flour, tapping out excess. In a medium bowl, sift together flour, baking powder and salt; set aside. In a large bowl, whisk together the yogurt, sugar, eggs, lemon zest, vanilla and oil. Slowly whisk the dry ingredients into the wet ingredients. In a separate bowl, mix the blueberries with the remaining TBS of flour and fold them gently into the batter. Pour the better into the prepared pan and bake 50-55 minutes or until a toothpick inserted in the center comes out clean. Let cool in the pan 10 minutes before removing loaf to a wire rack on top of a baking sheet. While the loaf is cooling, make the lemon syrup in a small saucepan over medium heat. Stir the lemon juice and sugar until the sugar is completely dissolved. Once dissolved, continue to cook for 3 more minutes. Remove from heat; set aside. Use a toothpick to poke holes in the top and sides of the warm loaf. Brush the top and sides with the lemon syrup. Let the syrup soak into the bread and brush again. Let the bread cool completely. To make the lemon glaze: In a small bowl, whisk together the confectioners sugar and 2-3 TBS of lemon juice. The mixture should be thick but pourable. Add up to another TBS of lemon juice if the mixture is too stiff. Pour the glaze over the top of each loaf and let drip down the sides. Let the lemon glaze harden, about 15 minutes, before serving.
69: Grands! Monkey Bread 1/2 cup granulated sugar 1 tsp cinnamon 2 cans (16.3 oz each) Pillsbury Grands! Homestyle refrigerated buttermilk biscuits 1/2 cup chopped walnuts, optional 1/2 cup raisins, optional 1 cup firmly packed brown sugar 3/4 cup butter or margarine, melted heat oven to 350. Lightly grease 12 cup fluted tube pan with shortening or cooking spray. In a large storage plastic food bag, mix granulated sugar and cinnamon. Separate dough into 16 biscuits; cut each into quarters. Shake in bags to coat. Arrange in pan, adding walnuts and raisins among the biscuit pieces. In a small bowl, mix the brown sugar and butter; pour over biscuit pieces. Bake 28-32 minutes or until golden brown and no longer doughy in the center. Cool in pan 10 minutes. Turn upside down on serving plate; pull apart to serve. Serve warm. | Grandpa & Grandma Plants (Bob & Jan)
70: English Muffin Toastable Bread 5 1/2 warm (not hot) water 2 TBS kosher salt 2 TBS sugar 3 pkgs (1/4 oz packet) instant yeast 11 1/2 cups all-purpose or bread flour (or 1/2 ans 1/2 blend) Melted butter for brushing the bread halfway through cooking & then again after it's done cooking NOTE: you will also need non-stick cooking spray, plastic wrap and cornmeal To prepare dough: Stir water, salt, sugar, yeast and flour together by hand in a large mixing bowl (or in the bowl of a stand mixer fitted with a paddle) just until combined. The dough will be shaggy and very sticky. Spray a piece of plastic wrap with non-stick cooking spray and lay it loosely over the mixing bowl. Let the dough rise in a warm, draft free place for about an hour or until it looks bubbly and puffy. Spray 3 standard loaf pans with non-stick cooking spray and sprinkle in a fistful of cornmeal. Tilt the pans, tapping gently, until the interiors are coated with a thin layer of cornmeal. Tap out any excess cornmeal. Spray your hands with the non-stick cooking spray and use them to divide the dough evenly between the pans. The pans should be no more than halfway full. If you need to, spray and cornmeal an additional pan for any excess. Spray more pieces of plastic wrap with non-stick cooking spray and lay them loosely over each loaf pan. Let rise in a warm, draft free place until dough looks bubbly and puffy again and has risen with the top of the dough dome just peeking above the edge of the pan. While the dough is rising, preheat the oven to 350. It is possible to let the dough rise too long, so be sure the oven is waiting for you rather than you waiting for the oven. Evenly space the loaf pans in the oven and set the timer for 30 minutes. After 30 minutes, take out one bread pan at a time and brush with melted butter. When you place the loaf pans back in the oven, rotate in the oven from front to back. Bake for an additional 10 minutes until they are golden brown. Immediately turn out the loaves onto a cooling rack and brush again with melted butter. Cool completely before slicing. The brae can be stored, tightly wrapped, at room temperature for up to a week; or in the freezer for up to 3 months.
71: Apple Crisp (Grandma Plants' recipe) Mix together in small bowl: 1 stick butter, softened to room temperature 1 cup flour 1 cup brown sugar Sprinkle on top of sliced/diced apples. Bake at 350 until golden brown. Serve warm over ice cream. | Grandma Marilyn Zost, dad Bernie, Mitch, mom Tammy, Grandma Jan Plants & Grandpa Bob Plants
72: Apple Caramel Cake Cake: 2 cups flour 1 tsp salt 1 tsp baking soda 1 tsp ground cinnamon 3/4 cup vegetable oil 1 1/2 cup granulated sugar 3 large eggs 1 1/2 tsp vanilla extract 2 tart apples, peeled, cored and cut into 1/2 inch chunks, about 3 cups 1 cup chopped pecans, optional Caramel glaze: 1/2 cup butter or margarine 1 cup packed light brown sugar 1/4 cup milk softly whipped heavy cream, optional Heat oven to 350; grease 9x13 baking pan. In a medium bowl stir flour, salt, baking soda and cinnamon to mix well; set aside. In a large bowl with electric mixer at medium speed, beat oil, granulated sugar, eggs and vanilla 3 minutes. Stir in flour mixture just until moistened; fold in apples and pecans. Spoon batter into prepared pan. Bake 50-55 minutes until toothpick inserted in center comes out clean. Remove from oven; set aside on wire rack to cool. In 1 quart saucepan over medium-high heat bring butter, brown sugar and milk to a boil, stirring until sugar melts; boil 1 minute. Spoon half of the glaze over warm cake, setting remainder aside; let cake stand 5 minutes. Cut cake into 3x2 pieces; serve accompanied by remaining glaze and, if desired, whipped cream sprinkled with cinnamon.
73: Caramel Corn 24 cups popped corn 2 sticks butter 2 cups brown sugar, firmly packed 1/2 cup light Karo syrup 1 tsp cream of tartar ~Mix and cook ingredients until rolling boil; cook for an additional 5 minutes, stirring constantly. Remove from heat and stir in 1 tsp baking soda. Pour over popcorn. Bake at 250 for 1 hour, stirring every 15 minutes. | Mom Tammy & Bre
74: Strawberry Pretzel Dessert In a 9x13 pan ~ start layering Layer 1: 1 (8 oz) bag pretzel sticks, crushed 3/4 cup butter, melted 3 tsp sugar Layer 2: 8 oz cream cheese, softened large container Cool Whip 3/4 cup sugar *Chill until 3rd layer is ready* Layer 3: 2 small packages strawberry jello 2 cups boiling water 2 (10 oz) pkg frozen strawberries, thawed After pacing all layers in pan refrigerate until jello layer has set. | Bella
75: Pay Day Bars 1 1/4 cups sugar 1 1/4 cup white corn syrup 1 1/4 cup peanut butter 1 tsp vanilla 1 1/4 cup blanched peanuts 7 cups rice crispies Boil sugar and syrup together for 1 minute. Add other ingredients. Mix well. Pour into 10x15 jelly roll pan. Cut when cool. | Hot Fudge Cake 1 cup all-purpose flour 3/4 cup sugar 6 TBS baking cocoa, divided 2 tsp baking powder 1/4 tsp salt 1/2 cup milk 2 TBS vegetable oil 1 tsp vanilla extract 1 cup packed brown sugar 1 3/4 cup hot water whipped cream or ice cream, optional In a medium bowl, combine flour, sugar, 2 TBS coca, baking powder and salt. Stir in the milk, oil and vanilla until smooth. Spread into an ungreased 9-inch square baking pan. Combine brown sugar and remaining cocoa; sprinkle over batter. Pour hot water over all; do not stir. Bake at 350 for 35-40 minutes. Serve warm. Top with whipped cream or ice cream if desired.
76: Texas Buttermilk Brownies Mix in a large bowl and set aside: 2 cups sugar 2 cups flour In a saucepan mix: 1/2 cup butter or margarine 1/2 cup vegetable oil 1 cup water 3 1/2 TBS cocoa ~Let it come to a boil and pour into the flour mixture. Add: 1/2 cup buttermilk 1 tsp baking soda 2 eggs 1 tsp vanilla extract Mix well and pour into an 11x17 greased and floured pan. Bake at 400 for 20 minutes. Icing: In a medium saucepan, mix: 1/2 cup butter or margarine 1/3 cup milk 3 1/2 TBS cocoa ~heat and stir until warm , then add: 1 box confectioners sugar 1 tsp vanilla You may frost the brownies while still warm.
77: Turtle Brownies 1 box German chocolate cake mix 2/3 cup evaporated milk, divided 1 (6oz) pkg chocolate chips 1/2 cup coarse chopped walnuts 1 bags caramels 3/4 cup melted butter Combine dry cake mix with 1/3 cup evaporated milk. Press 1/2 mixture into greased 9x13 pan. Bake at 350 for 5 minutes. Melt caramels with the remaining evaporated milk. Sprinkle chocolate chips over the brownie base. Sprinkle on walnuts. Pour caramel over top. Pat reserved brownie mix with hands and lay randomly on top of caramel. Bake at 350 for 20-25 minutes. | Mitch & dad Bernie
78: Orange Fluff 1 pkg orange jello 1 pkg vanilla pudding, not instant 1 pkg tapioca pudding, not instant ~ Add to saucepan with 3 cups water, stirring until brought to a boil and thickened. Refrigerate overnight. Before serving: Fold in 8 oz Cool Whip and 2 cans (drained) mandarin oranges. | Bre, cousin John Junewick & Aunt Joslyn Zost-Lefley
79: White Chocolate Party Mix 1 (10 oz) pkg mini pretzels 5 cups cheerios 5 cups corn chex 2 cups salted peanuts 1 lb M&M's 2 (12 oz) pkgs vanilla chips 3 TBS vegetable oil In large bowl combine first five ingredients. In microwave safe bowl, heat white chocolate chips and oil on medium-high for 2 minutes, stirring once, heat 10 seconds more; stir until smooth. Pour over cereal mixture; mix well. Spread onto three wax paper lined cookie sheets; cool; break apart. Store in an airtight container. | Fruit Dip 1 large pkg cream cheese 1 large jar marshmallow cream vanilla to taste *if too thick, add vanilla yogurt Serve with cut up fresh fruit.
80: Tiramisu 2/3 cup sifted powdered sugar 8 oz reduced fat cream cheese 1 1/2 cup reduced fat whipped topping, divided 1/2 cup sugar 1/4 cup water 3 egg whites 1/2 cup hot water 1 TBS sugar 1 TBS instant espresso coffee granules 2 TBS Kahlua or other coffee flavored liqueur 20 lady fingers 1/2 tsp unsweetened cocoa Combine powdered sugar and cream cheese in a bowl and beat at high speed of a mixer until well blended. Gently fold in 1 cup whipped topping into the cheese mixture. Combine 1/2 cup sugar and next 2 ingredients in top of a double-boiler; place over simmering water. Beat at high speed of mixer until stiff peaks form. Gently stir 1/4 of egg white mixture into the cheese mixture. Gently fold in remaining egg white mixture; set aside. Combine hot water and next 3 ingredients; stir well. Split the lady fingers in 1/2 lengthwise. Arrange 20 lady finger halves cut side up in the bottom of an 8 inch square baking pan. Drizzle 1/2 the espresso mixture over the lady finger halves. Spread 1/2 of the cheese mixture over the lady fingers; repeat procedure with the remaining lady finger halves, espresso mixture and cheese mixture. Spread remaining 1/2 cup whipped topping evenly over cheese mixture; sprinkle with cocoa. Place 1 toothpick in each corner and in the center of the cake to prevent plastic wrap from sticking to whipped topping. Chill 2 hours. *Try freezing Tiramisu for 2 hours before serving so it will cut cleanly.
81: Pineapple Cream Cake Bake one white cake in 9x13 pan according to pkg directions - let cool completely. Beat together: 1 large box instant vanilla pudding (made as directed on pkg) 1 large can crushed pineapple (drained and squeezed of juice) 1 (8 oz) brick cream cheese, softened Frost pudding mixture onto cooled cake; then layer one container Cool Whip over the pudding mixture. Keep refrigerated.
82: Toffee Bar (Brownie) Torte For the Brownies: 2 cups (4 sticks) unsalted butter 16 oz bittersweet chocolate, coarsely chopped 3 cups granulated sugar 8 large eggs 2 TBS vanilla extract 2 1/2 cups all-purpose flour 1/2 tsp salt For the Frosting: 3 cups chilled heavy whipping cream 1/3 cup confectioners sugar 1 tsp vanilla extract 2 TBS instant Espresso powder dissolved in 2 tsp boiling water, chilled For the Filling: 16 oz marscapone cheese 2 TBS instant Espresso powder dissolved in tsp boiling water, chilled 1/2 cup confectioners sugar 2 tsp vanilla extract pinch of salt 1 cup reserved frosting (above) To make the brownie layers: Preheat oven to 350. Grease and flour three 9 inch round cake pans and line the bottom with parchment paper. Combine the butter & chocolate in a large heatproof bowl and set over a few inches of simmering water. Continue heating until the chocolate & butter are melted and smooth, stirring occasionally with a spatula. Remove from heat & set aside. Transfer chocolate mixture to a large mixing bowl, whisk in the sugar, eggs & vanilla extract until mixture is smooth & glossy, about 1 minute. Stir in flour & salt; mix until the dry ingredients are incorporated. Divide the batter evenly between the prepared baking pans. Gently smooth the batter in the pans. Bake 20-25 minutes, until the brownies are firm to the touch. Transfer to a wire rack & let cool in the pans 30 minutes. Then run knife around edge of each pan & invert brownies onto rack & cool completely. To make frosting: Add the chilled heavy cream to the bowl of an electric mixer fitted with a whisk attachment. Whip on medium-high until medium-soft peaks form. Blend in the sugar, vanilla & espresso mixture, whipping just until combined. Continue to whip until stiff peaks form. Reserve & refrigerate 1 cup for the filling. Set the rest aside. For the filling: In the bowl of an electric mixer fitted with a paddle attachment, combine the marscapone cheese, espresso liquid, sugar, vanilla & salt. Beat on medium speed until well blended & fluffy, about 2 minutes. Gently fold in the reserved 1 cup frosting with spatula. To assemble the torte: Lay 1 brownie round on serving platter, spread 1/2 filling over the top. Layer with another brownie round and remaining filling. Top with the final brownie round. Cover the top & sides with the frosting. Garnish the top & sides with toffee bits. Refrigerate until ready to serve.
83: Strawberry and Blueberry Trifle 2 cartons of fresh strawberries 1 carton of fresh blueberries 1 loaf angel food cake 1 tub frozen whipped topping, thawed Trifle bowl or tall round glass bowl Carefully rinse and set aside a few strawberries and blueberries for garnish on top of the trifle. Rinse remaining strawberries, remove stems and leaves and slice the berries. Rinse and drain the blueberries; set aside in a small bowl. On a cutting board, cut angel food cake into chunks. Trifle Assembly: Begin first layer by placing some cake cubes in bottom of bowl. Spread some whipped topping onto this layer. Spread some sliced strawberries on top of the cake cubes, placing some slices flat against the bowl side for appearance. Place more cake on top. Spread more whipped topping over the cake cubes. Place some of the blueberries next, again placing a few against the side of the bowl. Repeat layers until Trifle is full. Garnish with strawberries & blueberries. Trifle may be covered and refrigerated for several hours prior to serving. | Mitch & mom Tammy
84: Fresh Strawberry Yogurt Cake 1 cup ( sticks) butter, softened 2 cups granulated sugar 3 eggs 3 TBS lemon juice, divided Zest of 1 lemon 2 1/2 cups all-purpose flour, divided 1/2 tsp baking soda 1/2 tsp salt 8 oz plain or vanilla Greek yogurt 12 oz fresh strawberries, diced 1 cup powdered sugar Preheat oven to 375. Grease and flour a 10 inch bundt pan (10-15 cup pan). Sift together 2 1/4 flour, baking soda and salt. Mix in the lemon zest and set aside. With an electric mixer, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in 1 TBS lemon juice. Alternate beating in the flour mixture and yogurt, mixing just until incorporated. Toss the strawberries with the remaining 1/4 cup flour. Gently mix them into the batter. Pour the batter into the bundt pan. Place in the oven and reduce the temperature to 325. Bake for 60 minutes or until a toothpick inserted in the center comes out clean. Allow to cool at least 20 minutes in the pan, then turn out onto a wire rack to cool completely. Once cooled, whisk together the remaining 2 TBS lemon juice and the powdered sugar and drizzle over the top of the cake. | Bre
85: Apple Snickers Trifle 2 oz pkg cream cheese, softened 2 cups powdered sugar 1 TBS vanilla extract 1 16 oz Cool Whip 6 cups chopped Granny Smith apples (about 6-7 apples) 10 regular sized Snickers, chopped Caramel sauce In the bowl of an electric mixer, beat the cream cheese until smooth. On low speed, gradually beat in the powdered sugar and the then the vanilla. Fold in the Cool Whip. Stir in the chopped apples, reserving a few for garnish. Stir in 1 1/2 cup of the chopped Snickers. Spoon 1/3 of the mixture into a trifle bowl (or a tall glass bowl). Sprinkle 1/2 of the remaining Snickers onto the mixture. Spoon another 1/3 of the apple mixture into the trifle dish and the remaining 1/2 Snickers (save 1/2 cup for garnish). Spoon the remaining apple mixture into the trifle dish and garnish with apples and Snickers. Drizzle with caramel if desired. Refrigerate until ready to serve.
86: Cream Cheese Frosting 1 lb powdered sugar 1 stick butter 1 tsp vanilla extract 1 (8 oz) cream cheese Cream together butter and cream cheese. Gradually whip in powdered sugar. Add vanilla. | Buttercream Frosting 1 lb powdered sugar 1/2 cup butter, softened 1 tsp vanilla extract 3 TBS milk Food coloring (optional) In large bowl, beat together sugar, butter, vanilla and milk until smooth. If necessary add more milk until frosting is spreading consistency. If desired, add a few drops food coloring. Mix everything well.
87: Chocolate Buttercream Frosting 1/2 cup shortening 1/2 cup butter 1 tsp vanilla extract 4 cups sifted powdered sugar 3/4 cup sifted cocoa 3-4 TBS milk 3 TBS light corn syrup Cream shorting, butter and vanilla together until light and fluffy. Gradually beat in sugar and cocoa on medium speed, scraping bowl often. Add milk and corn syrup until light and fluffy. | Lemon Buttercream Frosting 1/2 cup butter, room temperature 1 tsp grated lemon rind 1 tsp vanilla extract pinch of salt 3 1/2 cups powdered sugar 1/4 cup milk 1 TBS fresh lemon juice In a mixer bowl, cream the butter, lemon rind, vanilla and salt until light and fluffy, about 2 minutes. Add powdered sugar alternately with milk until the mixture is creamy and smooth, beating well after each addition. Beat in lemon juice.
88: Measurements CUP FLUID OZ TBS TSP 1 cup 8 oz 16 Tbs 48 tsp 3/4 cup 6 oz 12 Tbs 36 tsp 2/3 cup 5 oz 11 Tbs 32 tsp 1/2 cup 4 oz 8 Tbs 24 tsp 1/3 cup 3 oz 5 Tbs 16 tsp 1/4 cup 2 oz 4 Tbs 12 tsp 1/8 cup 1 oz 2 Tbs 6 tsp 1/16 cup .5 oz 1 Tbs 3 tsp
89: Dad Bernie, Mitch & Bre