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Randi Shower Cookbook

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Randi Shower Cookbook - Page Text Content

S: Recipes for the Bride

BC: Recipe for Love | Ingredients: 1 Cup of Romance 1 Pinch of Humor 2 Spoonfuls of Joy 1 lb of Compatibility 3 Tablespoons of Trust 1 Cup of Respect 1/2 lb of Sharing 1 Zest of Tenderness and 3/4 Cup of Patience

FC: Recipes for the Bride | What's Cookin'

1: Bon Appetit! | This cookbook is for Randi Faith at her Bridal Shower from all her loving friends and family. We wish you a life filled with love, happiness and full bellies!

2: Ingredients 1/2 cup Italian-style dried bread crumbs 1/2 cup grated Parmesan cheese 2 garlic cloves, peeled and minced 2 tablespoons chopped fresh Italian parsley leaves Salt and freshly ground black pepper 1/3 cup extra-virgin olive oil 28 large (2 1/2-inch-diameter) white mushrooms, stemmed | Directions Preheat the oven to 400 degrees F. Stir the bread crumbs, Parmesan, garlic, parsley, salt and pepper, to taste, and 2 tablespoons olive oil in a medium bowl to blend. Drizzle a heavy large baking sheet with about 1 tablespoon olive oil, to coat. Spoon the filling into the mushroom cavities and arrange on the baking sheet, cavity side up. Drizzle remaining oil over the filling in each mushroom. Bake until the mushrooms are tender and the filling is heated through and golden on top, about 25 minutes. Serve. | Michelle's Stuffed Mushrooms

4: Ali's Zucchini Fritters | Ingredients 1 Pound (about 2 medium) zucchini 1 Small-medium onion (red adds nice color) 1 Teaspoon salt 1 Tablespoon freshly grated lemon zest (1 lemon) plus 1 Lemon, cut into 8 wedges (optional) | Directions Cut up your zucchini into a small dice, or, using the large holes of a box grater, grate zucchini into a medium bowl. Also dice up the onion and add to the zucchini. Add the salt, lemon zest, chopped parsley (or honestly, your favorite herb that you have around), garlic, pepper, and eggs. Mix well to combine. Slowly add flour, stirring so no lumps form. Heat 2 tablespoons olive oil in a large pan over medium-high heat until the oil sizzles when you drop a small amount of zucchini mixture into the pan. Cook this little guy up and taste for seasoning, adding more salt or pepper if needed. Once adjusted for seasoning, continue by making more fritters, carefully dropping about 2 tablespoons zucchini mixture into pan; smushing it out to flatten a bit, and repeat, spacing fritters a few inches apart. Cook fritters until golden, 2 to 3 minutes. Lower heat to medium. Turn fritters, and continue cooking until golden, 2 to 3 minutes more. Transfer fritters to a plate; set aside in a warm place (oven set to ~200 or just sitting in the microwave). Cook remaining zucchini mixture, adding more oil to pan if necessary. Delicious with a dollop of sour cream or plain yogurt! Variations Use any vegetable you have in the house. Really. Any vegetable. I just made some latke-style with grated potato, sliced leeks, and kale stems and leaves leftover from salad. Cheese also makes a great binder, and I love to throw in a handful of grated Parmesan or cheddar in the mix, or after frying put some goat cheese on top. Also, instead of flour, use a slice of bread or two, old or fresh, doesn’t matter. Just dice up the bread and stir it into the eggy veggie mixture—it’ll be like a savory French toast fritter! My most genius moment came the day after Thanksgiving: dice up leftover turkey, stuffing, any roasted veggies, cranberry sauce, sweet potato, regular potato, all together with some egg and fry it up. Top it with some reheated gravy or more cranberry sauce and you have just fritter-ized yourself the dreamiest day after Thanksgiving magic ever. Go crazy! For Passover: crush up a matzoh and use that instead of flour or bread for the binder, or if you already have matzoh meal use that. | 10 Sprigs fresh flat-leaf parsley, stems removed 1 Medium clove garlic, peeled and minced 1/4 Teaspoon freshly ground pepper 2 Large eggs, lightly beaten 1/2 Cup all-purpose flour 2 to 4 Tablespoons olive oil

5: Amy's Artichoke Dip | Ingredients 2 Cups mayonnaise 2 Cans of Artichoke hearts (drained,rinsed and finely chopped) 2 Cups grated Parmesan cheese 1/2 Teaspoon garlic powder 1/2 Teaspoon onion powder | Directions Combine all ingredients in a mixing bowl then place in an ovenproof baking dish Bake at 350 degrees for 40 minutes or until bubbly Serve with favorite crackers and/or veggies.

7: Teddi's Tomato and Brie Puff Pastry Tart | Ingredients 1 Egg, large 2 Teaspoon water 1 Puff Pastry Sheet, thawed 8 oz Brie 4 Heirloom Tomatoes, sliced 1/4-inch thick 1/4 Teaspoon salt 1/8 Teaspoon black pepper, ground 1 Teaspoon thyme, fresh | Directions Line a baking sheet with parchment paper In a small bowl whisk together egg and water On a lightly floured surface, roll out puff pastry into a large rectangle, about 14'' by 8'' Starting with one side of the sheet, brush edge with water Fold over toward the inside of your tart, forming a 1/2-inch border Using a fork, press border edge seam into the tart. Repeat with the other 3 sides Using a pastry brush, brush this outer border with the egg wash With a fork, pierce the inner base of the tart, where the filling will be placed Place tart shell onto the prepared baking sheet and refrigerate for 20 minutes Preheat oven to 400F Cut brie into thin slices Place tomatoes over the cheese in one layer, overlapping slightly Season with salt and pepper Bake in the oven until pastry is golden brown, about 20 minutes. Remove from the oven and let tart rest 5 minutes in the pan, then place on a serving platter Garnish fresh thyme Slice and serve.

8: Aunt Nancy's Famous Gravid Lox | Ingredients 3lbs fresh salmon-halved, skinned and de-boned by fish market 1 cup fresh dill, cut up 1/4 sugar 2 Tbs salt 2 Tbs white pepper 2 Tbs wesson or canola oil | Directions Combine dill, salt & pepper Brush oil on fish then sprinkle cut sides with dill mixture Put 2 sides together on large piece of foil, sprinkle rest of mixture on top and bottom of fish-close foil tightly Place in glass dish and weight it with a brick or several heavy books Chill at least 48 hours At least 3 times during this period open foil and baste fish with accumulated juices.re-seal Within 5 days scrape off dill and pat dry Slice paper think on diagonal and arrange on platter with lemon wedges and cherry tomatoes | You can also freeze it in several packets until ready to use!

9: Ingredients 2 11oz packages oyster crackers 3/4 Cup of oil 3 Tbs garlic powder 6 Tbs dry dill weed 1 Package powered ranch dressing | Directions Mix garlic, dill, oil and dressing together in a big bowl Put in crackers -one box at a time, and mix That's all! Store covered tightly | Chi's Seasoned Crackers

11: Tamara's Double Tomato Bruschetta | Ingredients 6 Roma (plum) Tomatoes, chopped 1/2 Cup sun-dried tomatoes, packed in oil 3 Cloves minced garlic 1/4 Cup olive oil 2 Tablespoons balsamic vinegar 1/4 Cup fresh basil, stems removed 1/4 Teaspoon salt 1/4 Teaspoon ground black pepper 1 French baguette 2 Cups shredded mozzarella cheese | Directions Preheat the oven on broiler setting In a large bowl, combine the Roma tomatoes, sun-dried tomatoes, garlic, olive oil, vinegar, basil, salt, and pepper Allow the mixture to sit for 10 minutes. Cut the baguette into 3/4-inch slices On a baking sheet, arrange the baguette slices in a single layer Broil for 1 to 2 minutes, until slightly brown Divide the tomato mixture evenly over the baguette slices Top the slices with mozzarella cheese. Broil for 5 minutes, or until the cheese is melted.

13: Catrina's Gambas Al Ajillo (Shrimp W/ Garlic) Catalonia | Ingredients 1/4 Cup olive oil 1/4 Cup butter 1 1/2 lbs shrimp, peeled and deveined 4 -6 garlic cloves, minced (more if you are a garlic lover!) 1/4 Cup fresh lemon juice 1 Teaspoon paprika 1/2 Teaspoon red pepper flakes (to taste) 4 Tablespoons flat leaf parsley, chopped (*you can also do a variation with cilantro instead of parsley) salt fresh ground pepper | Directions In a wide, shallow sauté pan over high heat, warm the Olive Oil and the Butter; add the Shrimp and Garlic and sauté quickly for about 2-3 minutes. Add the lemon juice, paprika, pepper flakes, and salt and pepper to taste. Adjust seasonings to your liking. Transfer to a warmed serving dish, sprinkle with the parsley and serve at once. You can eat as an appetizer or serve over a pasta! Serves 4

14: Jane's Spinach Puff's | Ingredients 1 10-ounce Package frozen chopped spinach, thawed 1/2 Cup crumbled feta 1/4 Cup minced onion 1 Tablespoon olive oil 1 Teaspoon chopped dill 1 Teaspoon minced garlic Kosher salt and freshly ground black pepper 2 Large eggs 1 Sheet frozen puff pastry (from a 17.3-ounce package), thawed, rolled out to a 12” square, kept chilled | Directions Using your hands, squeeze spinach until dry, forcing out as much water as possible (too much water will make for a soggy filing; you should have about 2/3 cup well-drained spinach). Mix spinach and next 5 ingredients in a medium bowl. Season to taste with salt and pepper. In a small bowl, beat 1 egg to blend; fold into spinach mixture. Cut puff pastry into 2 equal strips. Reserve 1 strip for another use. Cut each remaining strip into 3 squares for a total of 6. Place a square in each muffin cup, pressing into bottom and up sides and leaving corners pointing up. Divide filling among cups. Fold pastry over filling pressing corners together to meet in the center. DO AHEAD Spinach puffs can be assembled 3 hours ahead. Cover puffs and chill. Preheat oven to 400 degrees. Beat remaining egg to blend in a small bowl. Brush pastry with egg wash (this will give the pastry a nice sheen). Bake until pastry is golden brown and puffed, about 25 minutes. Transfer to a wire rack; let puffs cool in pan for 10 minutes. Run a sharp paring knife around pan edges to loosen; turn out puffs onto rack to cool slightly before serving. | Special Equipment: A standard 6-cup muffin pan

15: Lexi's Cheese Stick Nibbles | Ingredients 1 Cup flour 1/2 Teaspoon salt 1/8 Teaspoon ground cayenne pepper or more, to taste 1 1/2 Teaspoons baking powder 4 Tablespoons butter 1/2 Cup shredded extra sharp Cheddar cheese 3 Tablespoons sour cream | Directions Combine dry ingredients. Cut in butter and cheese with pastry blender; stir in sour cream. Shape into a ball and chill 2 hours. On a lightly floured surface, roll out dough 1/8-inch thick. Cut into strips 1/4-inch wide and 3 inches long. Bake at 425 for 8 minutes You can twist them to make them a little cuter!

17: Tracy's Ahi Shoyu Poke | Ingredients 1 Lb. fresh Ahi steaks, cut into cubed, bite-size pieces 1/4 Cup soy sauce (shoyu) 1/4 Cup chopped green onions (tops included) 1/4 Cup chopped white onion 2 Teaspoon sesame oil 1 Teaspoon grated fresh ginger 1 Chili pepper, cored, seeded and diced Sea salt, to taste 2 Teaspoon toasted sesame seeds 2 Teaspoon finely chopped toasted Macadamia nuts (optional, as a substitute for Inamona or Kukui nut, which is difficult to find outside of Hawaii) | Directions In a large bowl, combine all the ingredients, and mix lightly Cover and refrigerate at least 2 hours before serving. | You can vary the ingredients to your taste.

18: Sides | Ingredients 3 tablespoons butter, softened 3 large egg whites 1 (8-ounce) block fat-free cream cheese, softened 1/2 cup finely chopped onion 1/2 cup finely chopped red bell pepper 1 (15 1/4-ounce) can whole-kernel corn, drained 1 (14 3/4-ounce) can cream-style corn 1 (8 1/2-ounce) package corn muffin mix (such as Jiffy) 1/4 teaspoon black pepper Cooking spray | Directions Preheat oven to 375. Combine first 3 ingredients in a large bowl, stirring with a whisk until smooth. Stir in onion, bell pepper, whole-kernel corn, and cream-style corn; mix well. Add muffin mix and black pepper, stirring until well combined. Pour into an 11 x 7-inch baking dish coated with cooking spray. Bake at 375 for 50 minutes or until a wooden pick inserted in center comes out clean. | Jess's Corn Fritter Casserole

20: Ingredients 1 32 oz Bag frozen hash brown potatoes (thaw out completely) 1 Can Campbells cream of celery soup 3 Cups grated sharp cheddar cheese 1 Pint sour cream 1/2 Cup grated onion 2 Cans french fried onions Salt and Pepper | Directions Combine first 5 ingredients in large bowl and add salt and pepper Pour into greased baking dish Bake 1 hour at 350 degrees till top is brown Then put fried onions on top and bake for 10 min until brown | Chi's Potatoe Casserole | Chi's Specialty

23: Lindsey's Pasta e Fagioli | Ingredients 4 sprigs fresh thyme 1 large sprig fresh rosemary 1 bay leaf 1 parmesan cheese rind 1 tablespoon olive oil 1 tablespoon butter 1 cup chopped onion 3 ounces pancetta, chopped 2 teaspoons minced garlic | Directions Heat 1 tablespoon olive oil and butter in a heavy large saucepan over medium heat. Add the onion, pancetta, and garlic and sauté until the onion is tender, about 3 minutes. Add the broth, beans, tomatoes, spinach, cheese rind and fresh herbs. Cover and bring to a boil over high heat, then decrease the heat to medium and simmer until the vegetables are very tender, about 10 minutes (the longer you simmer the soup the better it tastes.) Fish out the cheese rind and herbs. Add the macaroni and boil with the lid on until it is tender but still firm to the bite, about 8 minutes. Season the soup with ground black pepper and red pepper flakes. Ladle the soup into bowls. Sprinkle with some Parmesan and drizzle with extra-virgin olive oil just before serving. | 7 cups low-sodium chicken broth 2 (14.5-ounce) cans red kidney beans, drained and rinsed 1 can crushed tomatos 1 cup frozen spinach 3/4 cup elbow macaroni Freshly ground black pepper Pinch red pepper flakes, optional 1/3 cup freshly grated Parmesan 1 tablespoon extra-virgin olive oil | This soup is great to keep in the fridge for a cold winter weekend or freeze individual servings and store for a sick day!

24: Debbie's Corn Souffle | Ingredients 1 can (15 oz) whole kernel corn, drained 1 can (15 oz) cream-styled corn 1 stick butter or margarine, melted 16 oz. sour cream 1 box jiffy corn muffin mix 1/2 cup shredded mozzarella cheese | Directions Mix butter and corn muffin mix together until well blended. Add rest of ingredients. Pour into a greased 9x13 inch casserole pan. Bake at 375 degrees for one hour. Serve warm or at room temperature.

26: Nikki's Stuffed Peppers | Ingredients 6 red peppers (cut off tops and remove seeds) 1 lb ground beef 1/2 cup onion, chopped 1 tablespoon garlic, minced 1/2 cup breadcrumbs 1 tablespoon parmesan cheese 10 basil leaves 1 teaspoon salt 1 teaspoon ground pepper | Directions Preheat oven 350 degrees. Lightly spray baking pan with cooking spray. Saute onions till golden brown, add beef and saute till mostly cooked through Add all other ingredients and let simmer for 30 minutes or until liquid evaporates With a tablespoon, stuff each pepper with meat mixture. Place meat stuffed peppers on baking pan. Bake at 350 degrees for 50-60 minutes. | 1 teaspoon red pepper flakes (optional) 1 cup tomato sauce 1/2 cup of ketchup 1 tablespoon brown sugar 1 teaspoon Worcestershire sauce 1/4 teaspoon oregano, dried 1/4 teaspoon garlic powder 1/4 teaspoon parsley flakes

29: Jeri's Collard Spring Rolls | Ingredients 4 Collard Leaves 1 Cup Brazil nuts, chopped very fine 1/2 Cup walnuts, soaked (5-6 hours) 1/2/ Cup almonds, soaked (5-6 hours) 1 Tablespoon Coconut Aminos 1 Teaspoon roasted sesame oil 2 Tablespoons fresh sage 1/2 Teaspoon of sea salt | Directions Mix all the nuts, coconut aminos, sesame oil, fresh sage and sea salt in the food processor. This makes the "nut" meat or nut butter of the dish! Wash collard leaves and dry. Remove the stem of the Collard green and you are left with 2 halfs. Place shiny side down, dull side up for layering. Layer the vegetables in the collard leaves and add nut butter on the opposite edge to hold them together when you roll them. Dipping sauce - make your own of soy, ginger and wasabi or use your favorite salad dressing. | 1 Cup shredded purple cabbage 1 Cup cucumber, sliced thin 2 Cup Carrots, sliced thin 1 Avocado, sliced thin 1/4 Mango, sliced thin 1 Cup alfalfa sprouts ( or any type you like) 1 Cup (sunflower sprouts) Optional - cilantro and or mint leaves | These are fun for guests as you can roll your own wraps!

30: Randi's Cornbread | Ingredients 1/2 Cup vegetable oil 2 Boxes of Jiffy corn bread mix 3 Eggs slightly beaten 1/2 Teaspoon salt 1 1/2 Cups sour cream 1 Can (15oz) creamed corn | Directions Mix vegetable oil, eggs, sour cream and creamed corn Add corn muffin mix and salt, mix well Finally, pour into greased 9x11 pan Bake for 35-45 min at 375 degrees

31: Karell's String Beans with Shallots | Ingredients 1 Pound French string beans,ends removed Kosher salt 2 Tablespoons unsalted butter 1 Tablespoon good olive oil 3 Large shallots, large diced 1/2 Teaspoon freshly ground black pepper | Directions Blanch the string beans in a large pot of boiling water salted for 1 1/2 minutes only Drain immediately and immerse in a bowl of ice water Heat the butter and oil in a very large sauté pan (12inch diameter) or large pot and sauté the shallots on medium heat for about 5 to 10 minutes, tossing occasionally, until lightly browned Drain the string beans and add to the shallots with 1/2 teaspoon salt and the pepper, tossing well Heat only until the beans are hot and served

32: Rose's Thanksgiving Stuffing | Ingredients 1 to 2 Lbs Sweet Italian Sausage 1 Box chicken Rice A Roni 6 Stalks celery, chopped 1 Onion, chopped 1/2 Cup Parsley 6 Eggs 1 Bag croutons 1/2 Cup Parmesan cheese Garlic (to taste), chopped Poultry seasoning (to taste) Salt and Peper (to taste) | Directions Heat oven to 350 degrees Take sausage out of casing and saute in olive oil with celery, onion & garlic Cook the Rice a Roni according to the package and let cool Mix in eggs, then add all other ingredients Mix well Bake till done

33: Audrey's Fruit Kugel for Passover | Ingredients 1 Small can crushed pineapple 3 Peeled, shredded apples 8 Eggs 1 Lb dried prunes 1/2 Lb dried apricots 2/3 Cup sugar 1/3 Cup oil 1/2 Cup matzo meal | Directions In large bowl, mix pineapple, apples and eggs together with beater Chop up prunes and apricots and add to bowl with sugar, oil and matzo meal. Combine both mixtures Bake in a well-greased casserole dish, uncovered for 45 minutes at 325 degrees, or until top is slightly browned Serve warm | Make any time - just substitute flour for matzo meal This is yummy and great the next day, if there are any leftovers!

34: Merce's Mac and Cheese Lorraine | Ingredients Salt 1 Pound gemelli pasta or other short cut pasta 1 Tablespoon extra-virgin olive oil 1/2 Pound bacon, chopped 2 Onions, quartered and thinly sliced 1/2 Cup dry white wine 2 Tablespoons butter 2 Tablespoons all-purpose flour 1 Cup chicken stock 1 Cup whole milk Freshly ground black pepper 2 Cups shredded Gruyere Pinch freshly grated nutmeg, to taste 1 Tablespoon Dijon mustard | Directions Heat water for pasta, salt water and cook pasta to al dente. While pasta water comes to boil, heat extra-virgin olive oil, 1 turn of the pan, in a deep skillet over medium-high heat. When oil is hot, add bacon and crisp, 5 to 6 minutes. Remove with a slotted spoon and drain on paper towels. Add onions and cook 10 minutes until soft and beginning to caramelize. Add wine and cook out, 1 minute. While onions cook, heat a sauce pot over medium heat. Add butter, melt and whisk in flour. Cook 1 minute then whisk in stock and milk and bring to a bubble. Thicken a few minutes then season with salt and pepper. Melt in cheese stirring it in a figure-8 motion with a wooden spoon. Add nutmeg and mustard and adjust salt and pepper. Drain pasta, toss with onions and stir in cheese sauce to coat. Top with crispy bacon and serve. 4 Servings

36: Robyn's Classic Macaroni Salad | Ingredients 4 cups uncooked elbow macaroni 1 cup mayonnaise 1/4 cup distilled white vinegar 2/3 cup white sugar-- i use 1/4 cup of sugar and its enough 2 1/2 tablespoons prepared yellow mustard 1 1/2 teaspoons salt 1/2 teaspoon ground black pepper 1 large onion, chopped 2 stalks celery, chopped 1 green bell pepper, seeded and chopped 1/4 cup grated carrot (optional) 2 tablespoons chopped pimento peppers- optional | Directions Bring a large pot lightly salted water to a boil Add the macaroni, and cook until tender, about 8 minutes Rinse under cold water and drain In a large bowl, mix together the mayonnaise, vinegar, sugar, mustard, salt and pepper Stir in the onion, celery, green pepper, carrot, pimentos and macaroni Refrigerate for at least 4 hours before serving, but preferably overnight

37: Ingredients 1 Tablespoon Butter 1 Can Chinese rice noodles Dressing Ingredients 2 Flavor packages from chicken flavored Ramen noodles 1/3 Cup sugar 3/4 Cup vegetable oil 1/2 Cup white vinegar | Directions Make dressing by mixing all ingredients, shake and then chill Saute nuts and seeds in butter till brown--- cool and set aside Mix separately: Cabbage, snow peas, and scallions. Then mix in dry noodles Then mix in Nuts and seeds All of the combining should be done right before serving Dressing goes on last Salad can be topped with the rice noodle as desired Salad best when first made and Ramen is still crunchy! | Cheryl's Asian Slaw | Salad Ingredients 2 10 oz Packs shredded cabbage (coleslaw) 1/2 lb Snow peas sliced lengthwise 1 Bunch scallions thin sliced noodles from 2 packages Ramen noodles broken into small pieces 1/2 Cup sliced almonds 1/2 Sunflower seeds (optional) 1.5 oz Package of white sesame seeds

38: Ingredients 6 Slices of good quality white bread, crusts removed, cut into 1/2 inch cubes 8 Tablespoons (1 stick) unsalted butter, plus more for dish 5 1/2 Cups milk 2 Teaspoons salt 1/4 Teaspoon nutmeg | Directions Butter a 3-quart casserole dish and set aside. Place bread cubes in a bowl. Melt 2 tablespoons of the butter and drizzle over bread, toss and set aside. Make white sauce: In a medium saucepan heat the milk but do not let boil. In a high sided skillet melt the remaining 6 tablespoons better over medium heat. When butter bubble, add flour. Cook for 1 minute stirring constantly. Slowly pour hot milk into flour-butter mixture while whisking. Continue cooking, whisking constantly, until the mixture bubbles and becomes thick. Remove pan from heat. Stir in salt, nutmeg, black pepper, cayenne pepper, 3 cups cheddar and 1 1/2 cups Gruyere. Set cheese sauce aside. Fill a large saucepan with water and bring to a boil. Add macaroni and cook 2-3 minutes less then directed on box. (Macaroni should be underdone inside – al dente, and will finish cooking as it bakes, absorbing the cheese sauce.) Transfer the macaroni to a colander, rinse under cold water, drain well. Put macaroni back into the large saucepan and stir in the cheese sauce. Pour the mixture into the buttered casserole dish. Sprinkle top with remaining 1 1/2 cups cheddar and 1/2 cup Gruyere. Scatter the bread cubes over the top. Back in a preheated 375 degree oven until the top is browned, about 30 minutes. Remove from oven and let sit for 5 minutes before serving. | Cynthia’s Macaroni and Cheese | 1/4 Teaspoon freshly ground pepper 1/4 Teaspoon cayenne pepper 4 1/2 Cups (about 18 ounces) grated sharp white cheddar 2 Cups (about 8 ounces) grated Gruyere 1 Pound elbow macaroni

39: BEST EVER MAC & CHEESE This recipe can be assembled early in the day and then backed prior to serving. If you have any leftovers (not likely!) it is best to reheat in the oven, not microwave, so that the toasted bread topping gets crusty again.

40: Lois's Noodle Pudding | Ingredients 1 Lb broad egg noodles water. mix noodles with: 1 Pint sour cream 1 Lb cottage cheese 1 Cup milk 2 1/2 Teaspoon salt 4 Tablespoon sugar 6 Tablespoon melter butter Cornflakes | Directions Cook noodles according to package directions Drain and rinse with cold water Mix noodles with sour cream, cottage cheese, milk, salt and sugar Place in a shallow greased casserole top with crushed cornflakes and dot with lots of butter Bake at 375 degrees for 1 1/2 hours

41: Lisa's Baked Red Peppers | Ingredients 6 Red peppers 2 Garlic Cloves, chopped 1 Teaspoon Salt 1 Teaspoon Pepper 3 Tablespoons olive oil Bread crumbs Locatelli cheese Basil | Directions Poke a hole in each pepper so juice can come out Bake whole peppers in the oven until soft, about 35 minutes Peel the skin as they cool Add garlic, salt, pepper, olive oil, a handful of bread crumbs and a sprinkle of cheese Bake in oven for 15 minutes Garnish with basil and a sprinkle of breadcrumbs and cheese

42: Elyse’s Chicken Soup | Ingredients 3 (5-pound) Roasting chickens 3 Large yellow onions, unpeeled and quartered 6 Carrots, unpeeled and halved 4 Stalks celery with leaves, cut into thirds 4 Parsnips, unpeeled and cut in half (optional) 1 Lemon, cut in half 3 Inch piece of fresh ginger, cut in half 20 Sprigs fresh parsley 15 Sprigs fresh thyme 20 Sprigs fresh dill 1 Head garlic, unpeeled and cut in half crosswise 2 Tablespoons kosher salt 2 Teaspoons whole black peppercorns | Directions Place the chickens, onions, carrots, celery, parsnips, lemon, ginger, parsley, thyme, dill, garlic, and seasonings in a 16- to 20-quart stockpot. Add 7 quarts of water and bring to a boil. Simmer, uncovered, for 1 hour. Remove 2 of the chickens and allow to cool slightly. Remove the breast meat from both chickens and set aside. Return the remaining chicken and carcasses to the pot and continue simmering, uncovered, for 3 more hours. Strain the entire contents of the pot through a colander and chill. Remove the surface fat, then reheat the stock as follows, or pack in containers and freeze. To serve the soup, return the stock to the pot and reheat, adding the diced carrots, celery, dill, and parsley. Shred the reserved chicken breast meat into large pieces and add to the stock. Simmer over low heat for 5 minutes to cook the vegetables and reheat the chicken. Season, to taste, and serve as is, or ladle each serving over 2 warm Matzo Balls. | To serve: 4 Cups 1/4-inch-diced carrots 4 Cups 1/4-inch-diced celery 1/4 Cup minced fresh dill 1/4 Cup minced fresh parsley Matzo Balls, (see recipe)

45: Allie's Real Kosher Chicken Soup | Ingredients 2 Pounds chicken scraps (or packaged wings) 4 Bay leaves 1 Head garlic, peeled 1 Tablespoon black peppercorns 1/2 Pound peeled carrots (about 2 cups chunked) 1 Bunch parsley, washed 3 Large onions 1/2 Pound peeled parsnips (about 2 cups chunked) 1 Pound celery (about 4 cups chunked) 1 1/2 Tablespoons sea salt or regular salt 1/4 Cup chicken soup mix (optional - increase salt to 1/3 cup if omitted) | Directions Rinse the chicken scraps and place in a very large pot, at least an 11 Quart Stockpot Wash celery stalks and chunk Add to stockpot Repeat the same for parsnips, carrots and onions Add everything to the pot and fill with water to 1" within the top Bring to a boil and stir Turn down the heat and simmer the soup, covered, for 2 1/2 hours (You can stir the soup stock once or twice but don't really disturb everything too much It isn't necessary and it'll just cloud your stock with veggie bits, etc) When soup is done, remove from heat. Let cool 15 minutes

46: Ingredients 2 Tablespoons dried currants 7 Tablespoons white balsamic vinegar, divided 1 Tablespoon unseasoned rice vinegar 1 Tablespoon honey 1 Tablespoon extra-virgin olive oil 1 Teaspoon salt 2 Bunches Tuscan kale (about 1 pound), center ribs and stems removed, leaves thinly sliced crosswise 2 Tablespoons pine nuts, lightly toasted Parmesan cheese shavings | Directions Place currants in small bowl; add 5 tablespoons white balsamic vinegar. Let soak overnight. Drain currants. Whisk remaining 2 tablespoons white balsamic vinegar, rice vinegar, honey, oil, and salt in large bowl. Add kale, currants, and pine nuts; toss to coat. Let marinate 20 minutes at room temperature, tossing occasionally. Season to taste with salt and pepper. Sprinkle cheese shavings over salad and serve. Makes 6 to 8 servings | Pattie's Kale Salad with Pinenuts, Currants & Parmesan | Salads

48: Ali's Fennel Orange Salad | Ingredients 1/4 Cup fresh orange juice 2 Tablespoons fresh lemon juice 2 teaspoons grated orange zest 2 Tablespoons extra-virgin olive oil 2 Tablespoons canola oil 2 teaspoons Dijon mustard 1/2 teasoons dried tarragon 1 Shallot, chopped Salt and freshly ground pepper, to taste 1-2 Large fennel bulbs 3 Large navel oranges 1-2 Grapefruits 4 Cups arugula Handful of almonds | Directions Cut off the stems and feathery fronds of the fennel bulb (keep these!) and remove any bruised or discolored outer layers. Cut the bulb in half lengthwise and cut out the tough core. Then, either cut the bulb into thin slices, or even better, use a slicing disc on a food processor to make quick work of slicing the bulb. Put these slices in a large bowl. Toast up a handful of almonds until golden—either in the toaster, oven, or in a skillet. If they are whole almonds roughly chop after toasting. Pistachios, cashews, or any other nut will be great too. On the side: grate the zest off of your oranges and save. Then, working with 1 orange at a time, and using a sharp knife, cut a slice off both ends of the orange to reveal the flesh. Stand the orange upright on a cutting board and thickly slice off the peel and pith in strips, following the contour of the fruit. Cut the orange in half crosswise, place each half cut side down, and thinly slice vertically to create half-moons. Repeat with the remaining oranges. As you cut slices off, put the rinds into a bowl on the side—the fresh juice will collect in the bowl, which you can use for the vinaigrette. Put orange slices in the bowl with the fennel. Wash the fennel fronds, and pull off feathery bits and toss them into the salad bowl too. They taste nice and look beautiful. To make the vinaigrette combine orange juice, lemon juice, orange zest, olive oil, canola oil, mustard, tarragon and shallot. Season with salt and pepper. I like to do this in an old jar and shake! Then it’s easy to transport, too. Before serving: Add arugula, almonds, half the dressing and toss. Serves 8 to 10.

49: Bonnie's Caesar Salad | Ingredients 3 heads Romaine lettuce (remove the very dark green part at the end of leaf); be sure lettuce is dry! Fresh grated Parmesan (makes all the difference) 1/4 cup Hellman's mayonnaise 1 level tsp Dijon mustard 1/2 can flat filet of anchovies- chopped very finely, discard the oil 6 garlic cloves well minced; taste the dressing if you like more or less 3/4 tsp Worcestershire sauce 1/2 cup classic olive oil 2 Tablespoons fresh lemon juice | Directions Whisk the mayo first to remove the lumps Add mustard, garlic, anchovies, Worcestershire and make a paste Slowly add the oil and whisk to thicken Taste to see if you need more garlic at this point, some prefer more garlicy taste (I always make to taste so add more of what you like at this point.) After the oil thickens, add fresh lemon juice (add more if you like thinner consistency) Mix with three heads of fresh romaine After the dressing is well mixed with lettuce, add grated cheese to taste. Add pepper if you like at the end. (Call me if you have questions, it takes a few times to get it PERFECT!)

50: Lindsey's Jicama Salad with Cucumber and Lime | Ingredients 2 tablespoons lime juice 1/8 teaspoon chile powder 1 medium cucumber, peeled, seeded, and cut into 1/2-inch cubes 1 medium jicama, peeled and cut into 1/2-inch cubes dash of cayenne pepper 1/2 teaspoon salt | Directions Put lime juice, chile powder, cucumbers, jicama, cayenne, and salt into a large bowl and toss well. Cover and refrigerate for at least 1 hour before serving.

53: Melanie's Fresh Summer Corn Salad | Ingredients 5 Ears of corn, shucked 1/2 Cup small-diced red onion (1 small onion) 3 Tablespoons cider vinegar 3 Tablespoons good olive oil 1/2 Teaspoon kosher salt 1/2 Teaspoon freshly ground black pepper 1/2 Cup julienned fresh basil leaves | Directions In a large pot of boiling salted water, cook the corn for 3 minutes until the starchiness is just gone Drain and immerse it in ice water to stop the cooking and to set the color When the corn is cool, cut the kernels off the cob, cutting close to the cob Toss the kernels in a large bowl with the red onions, vinegar, olive oil, salt, and pepper Just before serving, toss in the fresh basil Taste for seasonings and serve cold or at room temperature. | goes great with fish tacos!!

54: Ingredients 2 or 3 Packages of chicken thighs 11/2 Cups orange juice 2 Cups apple juice 5oz Currents 11/2 Cups orange marmalade 5oz Apricots 1/4 Cup brown sugar 1 Teaspoon fresh ginger | Directions Clean chicken and put in pan Add salt, pepper, garlic powder and ginger Bake at 350 degrees for 20 minutes Remove from oven Whisk together orange juice, apple juice, orange marmalade Pour over chicken and sprinkle on currents, apricots,and brown sugar Bake for 45 minutes at 375 degrees | Mom's Apricot Chicken

56: Franci's Orange and Ginger Sesame Encrusted Seared Ahi With Pickled Green Mangoes | Pickled Green Mangos 3 Large fresh green mangos. 1 Cup rice vinegar 2 Cups granulated sugar 1/4 Cup sea salt Mangoes should have a hint of yellow when pealed. If they are greenish/white they will be too sour. Place sliced mangoes in a glass jar Combine sugar, vinegar and salt in a saucepan and bring to boil When sugar and salt are desolved remove from heat and lower to cool or lukewarm. Pour over mangoes and allow to stand for 1 day Chill until you serve them | Sesame Encrusted Orange Ginger Seared Ahi Marinade: 1/2 Cup fresh strained orange juice 1 Cup low salt soy sauce 1 - 2 Tablespoons Light Brown sugar 1-2 Tablespoons Dark Brown sugar 1 1/2 Teaspoon grated fresh ginger 2 1/2 Cups roasted white sesame seeds 1/3 Cup sesame oil | Combine all ingredients except oil and mix well Place 4 2" x 5" Ahi Blocks in 9 inch baking pan Pour marinade over it Chill for 2-4 hours turning once | Pour off marinade and coat the Ahi with sesame seeds Heat to frying temperature 1/2 of the oil in a flat bottom skillet Using a fork at each end place the Ahi in the pan and sear on all four sides until seeds are golden brown Pour off used oil and any sesame seeds left in skillet and repeat with remaining Ahi. Place Ahi on a small rack and chill thoroughly Slice and searve with pickled green mango, ginger wasabi and soy

57: Bonnie Sepe's Chicken and Rice | Ingredients 3 Boneless chicken breasts 1 Medium white onion 12 Fresh Basil Leaves, chopped 4 Shakes dried crushed red pepper 1 1/2 Teaspoons salt 1/2 Teaspoon black pepper Can or bottle of Tomato Juice Filippo Berio Olive Oil White Rice | Directions Cut up chicken into small cubes Saute in olive oil until a little white and then remove chicken with out the fat into a bowl Take a clean deep dish pan and sauté chopped onions in olive oil for 2 minutes Then add the chicken and sauté together for about 4 minutes medium heat Next pour tomato juice into pan covering everything Add the basil, red pepper, salt and pepper, stir and cook on low for 25 minutes, uncovered Serve on a bed of white rice. Serves 2 | This is a easy meal that will impress Chris with your cooking talent!

58: Ingredients 6 salmon fillets, about 7 ounces each 1 1/2 teaspoons salt 1/2 teaspoon freshly ground black pepper | Directions Preheat the oven to 500 degrees . Season the salmon fillets on both sides with salt and pepper. On the rounded side of each fillet, spread 2 teaspoons of Dijon Mustard, followed by a sprinkling of 1 teaspoon bread crumbs. Use your fingers to press the crumbs into the mustard. Heat a large, ovenproof, nonstick saute pan over a high flame and add the oil. When the oil begins to smoke, add the salmon, mustard-coated side of the fish down. Lower the flame to medium. Sear the fish for 2 minutes, until the mustard and bread crumbs for a crust, then turn to sear the second side for 1 minute more. Transfer the pan to the oven and finish cooking for 3-4 minutes. | Lauren's Mustard Crusted Salmon | 1/4 cup Dijon mustard 6 teaspoons dry bread crumbs 2 tablespoons vegetable oil

61: Cooper's Fish Tacos | Ingredients 1 tablespoon olive oil 2 tablespoons fresh lime juice, divided 1 pound swordfish steak or other hearty white fish fillets (such as halibut or cod) Salt and freshly ground black pepper 1/2 cup chopped fresh cilantro 1/4 cup reduced-fat or regular sour cream 1/4 cup good quality light mayonnaise, such as Hellmann's 1 jalapeño, seeded and finely chopped 8 (6-inch) corn tortillas 1 cup shredded cabbage or coleslaw mix 1 tomato, chopped, or Fresh Tomato Salsa or Tomatillo Salsa | Directions In a shallow plate, combine oil and 1 tablespoon lime juice. Add fish, turning to coat, and marinate for 15 minutes. Preheat a lightly oiled grill to medium-high. Remove fish from marinade and sprinkle with salt and pepper. Grill fish for 4 to 7 minutes per side, or until cooked through. Remove from grill and let rest for 5 minutes before slicing into 1/3- to 1/2-inch thick pieces. Meanwhile, in a bowl, combine cilantro, sour cream, mayonnaise, jalapeño and the remaining 1 tablespoon lime juice. Wrap the tortillas in a damp paper towel and warm in the microwave on HIGH for 15 to 30 seconds. Top each tortilla with cabbage, sour cream mixture and fish. Sprinkle with tomatoes.

63: Amanda’s Delicious Turkey Chili | Ingredients 2 tablespoons extra virgin olive oil 3 garlic cloves, chopped 1/2 small onions, chopped 1 lb ground turkey 1 small red bell peppers, chopped 1 small green bell peppers, chopped | Directions Add olive oil to bottom of a large cooking pot and turn heat on medium-low. Add garlic to pot and cook until it starts to brown, stirring frequently (about 2 minutes). Add onions and cook on medium-low until golden and translucent (about 5 minutes). Add ground turkey and cook, stirring frequently, until cooked through. Combine seasonings in a small bowl, then pour over cooked turkey meat in pot, and stir. Pour in 2 cans of crushed tomatoes (be careful, it will splash slightly). Stir in light brown sugar, kidney beans, and chopped peppers. Simmer on medium-low heat for 30 minutes with cover on, slightly vented to allow steam to escape. | 1 (15 ounce) cans dark red kidney beans, drained and rinsed 2 (28 ounce) cans crushed tomatoes 2 tablespoons chili powder 1 teaspoon salt 1 teaspoon cumin 1 teaspoon ground cayenne pepper 1 teaspoon garlic powder 1/3 cup packed light brown sugar

64: Bronwen's Curry Chicken Salad | Ingredients 4 Chicken Breasts cooked and chopped Miracle Whip dressing Curry powder 1 Bunch green onions chopped Red Grapes cut in half Several Celery Sticks chopped Sliced Roasted Almonds | Directions Combine chicken and some Miracle Whip dressing until moist Add a generous amount of curry powder to taste Add green onions, red grapes and celery and top with sliced almonds. | TAM'S FAVORITE!

65: Lauren's Gnocchi with Brown Butter & Sage | Ingredients Gnocchi: 2 Cups instant potato flakes 1 Cup all purpose flour, plus more for rolling 1 Cup water 2 Eggs 2 Tablespoons butter, melted 1 Teaspoon salt 1/2 Teaspoon oregano Freshly ground black pepper, to taste | Directions In a food processor, combine all ingredients (potato flakes, flour, water, eggs, melted butter, salt, oregano and black pepper) Mix at low speed until dough forms Cut the dough into 6 equal pieces and place 1 piece on a lightly floured work surface Roll piece into a long rope, about 1/2-inch in diameter, flouring lightly if needed Slice the rope into pieces 1/2-inch wide Holding one piece at a time, roll the tines of a fork against the dough until slight indentations are formed Repeat with each piece of dough, setting formed gnocchi on a floured kitchen towel or baking sheet Bring a large stock pot of water to a boil Add a pinch of salt, and cook the gnocchi until they float to the top With a slotted spoon, remove the gnocchi and spread on a baking sheet while brown-butter sauce finishes cooking While the gnocchi are cooking, heat the butter in a deep sauté pan over medium-high heat Once butter is melted, let sit undisturbed until the outside edges have begun to caramelize, about 2 minutes Quickly swirl the skillet and add shallot and sage Let cook for 1 minute longer, season with salt and pepper to taste and add gnocchi to skillet to toss with sauce and rewarm if necessary Sprinkle with Asiago cheese and serve immediately | Brown Butter Sage Sauce: 1 Stick unsalted butter 2 Shallots, thinly sliced 3 Tablespoons fresh sage, minced Freshly ground black pepper and salt, to taste 1/2 Cup grated Asiago cheese

66: Heather's Organic Basil Pesto | Ingredients 4 lg. baking potatoes, peeled & thinly sliced lengthwise 3 c. onion, 1 lg. onion, chopped fine 1/4 lb. butter 3/4 lb. Velveeta cheese, cubed (if au grain) 1/3 tsp. pepper or if au gratin 1/2 tsp. pepper 1 can condensed skim milk or 2 c. milk | Directions Place first 3 things in the food processor and process till medium to fine ground. Slowly pour in EVOO through the feed tube and process until it is the consistency you like. I like mine medium fine. Add the cheese, salt, and pepper flakes and process a few seconds. Transfer to a bowl, top with roasted pine nuts Serve as a side, a dip, a topping with chicken or fish, as a bread or vegetable topping. YUM! Cover with thin 1/2 inch layer of EVOO and chill in refrigerator if you are not using immediately.

68: Directions Rub the chops with salt, rosemary, paprika, and pepper. Cover and refrigerate for up to 24 hours. Preheat the oven to 350. Peel and cut a couple of apples (1 per chop) into eighths. Heat up some fat or oil in a heavy oven-proof pan (mine is cast iron). Sear the chops on all sides. Since these chops are thick and won’t tend to dry out, go ahead and get a good dark brown. Remove the chops from the pan for a moment. Add a cup or so of chicken stock to the pan. Add the apples. Swish them around a bit to coat them with the stock and pan juices. After the stock comes to a boil add the chops back to the pan, cover it, and place in the oven. About 15 minutes later, test the chops for doneness (if they are somewhat resilient and the juice runs clear, good! Serve the chops with rice or quinoa and a good green salad. | Lindsey's Porterhouse Pork Chops with Rosemary and Paprika

70: Ingredients 1 Box instant brown rice 1 Box 32 oz vegetable or chicken broth 1 Envelope Sazon Goya con Azafran 1 8 oz can tomato sauce (no salt added) 1 12 oz bottle of beer 5 pounds skinless bone less chicken breast | Directions Chop chicken breasts into 1 1/2” pieces. Set in wide bowl and sprinkle with 1/2 teaspoon of salt and pepper. Mix and set aside. Dice onion and mince garlic. Set aside. Heat olive oil over medium high heat in pot. When oil is hot add onions. Pinch of salt over the onions and give it a stir to mix. Stir occasionally so that onions do not stick. You could cover the pot and lower the heat to medium. This will help the onions steam, and cook a little faster. When onions are translucent add garlic. Mix, cook until fragrant. Add chicken and sprinkle envelope of Sazon Goya with Azafran. Cook for 3 minutes stirring occasionally. Add rice, beer, tomato sauce, broth, the remaining salt and pepper. Give it a good stir. Place the top on the pot. Bring to a boil. Reduce to a simmer and off set the lid of the pot so that there is a little escape for steam. Cook on a low simmer for approximately 30 minutes. While your arroz con pollo is cooking, Sliver the pimentos. When most of the liquid is consumed, mix in the peas & top the dish with the pimentos. Ready to serve | Adria's Arroz con Pollo | 1 Onion diced 2 Cloves garlic minced 1 teaspoon salt 1 teaspoon pepper 1 6 oz can or bottle pimentos 1 8 oz can of green peas 4 tablespoons olive oil | Equipment 7 quart wide pot cutting board sharp knife slotted spoon

71: Donna's Soup Doria | Ingredients 2 Tablespoons extra-virgin olive oil 2 Cups slab bacon, cut into dice 2 Cups slices sweet onion 2 Cups roughly chopped leeks, white part only 1/4 Teaspoon chile flakes 2 Cups carrots, sliced think 2 Cups celery root, cut in large dice 2 Cups small mixed potatoes (red, yellow, wax), washed and cut in 1/40inch think rounds 2 Cups Jerusalem artichokes (aka sunchokes), scrubbed (baby turnips can be substituted) and cut in -inch thick rounds 1 Teaspoon salt 1/2 Teaspoon freshly ground black pepper 8 Cups low-sodium chicken broth (2 32-oz containers) Herb Packet (3 dried bay leaved and 10 branched fresh thyme, tied together with string) 6 Cups kale, washed and torn Garnish: Hazelnut or pumpkin seed oil 2 Tablespoons freshly grated Parmesan | Directions Heat the oil in a large pot over medium heat. Add the bacon and cook slowly until it starts to crisp a little and the fat renders, about 5 minutes. Add the onion, leeks and chile flakes, increase the temperature to medium-high, and stir occasionally. Cook until the onions and leeks have begun to soften, make sure the inions do not color – about 3 minutes. Add the carrots, celery root, potatoes, Jerusalem artichokes, salt, pepper, chicken broth, and the herb packet, and stir together; increase the heat to high and continue cooking at a low bubble until the vegetables soften, about 30 minutes. When the vegetables are cooking but still have some structure, stir in the kale and cook until soft, about 10 minutes. Drizzle each serving with pumpkinseed or hazelnut oil and sprinkle with cheese Serves 6-8

72: Jenna's Penne Vodka | Ingredients 2 Large cans of crushed tomatoes (28oz. Tuttorosso preferred) 1 Pound of Bacon (Oscar Mayer preferred) 3 Cloves of garlic (crushed) 1 Pint of heavy cream 1/2 Cup Vodka (use an inexpensive brand) Pinch of red pepper flakes Salt & black pepper to taste Parmesan or Romano grated cheese 1 Pound of Penne pasta | Directions Place the bacon in the freezer for 30 minutes, this makes it easier to cut Cut across the bacon making 1/8 inch pieces Place the cut pieces of bacon in a frying pan and cook until it is crispy Add the crushed garlic to the bacon and sauté for I minute Pour this mixture in a large sauce pot Add the two cans of crushed tomatoes and stir Add a little salt (1/4 teaspoon), 1/4 teaspoon black pepper and a pinch of red pepper flakes and stir Add the cup of vodka and stir Simmer for 30 minutes under low heat Bring a large pot of water to a full rolling boil Add one pound of penne pasta to boiling water, stir and cook for about 15 minutes until al dente Drain and place in a large bowl Slowly pour the heavy cream into the tomato sauce stirring continuously Stop when you have a light pink color Pour vodka sauce over the pasta and tossed gently Serve with grated cheese and extra sauce on the side Freeze any extra sauce! Enjoy!!!!!

74: Kathy's Chicken Marbella | Ingredients Chicken Breasts, with Skin and on the Bone (10-12 pieces) (Ask for them to be cut in half) Large Aluminum Throw-Away Pan 2 Containers Pitted Prunes 2 Jars Pitted Green Spanish Olives 2 Jars Capers 1/2 Cup Olive oil 1/2 Cup Red Wine Vinegar 1 Teaspoon Garlic 1 Teaspoon Oregano 6 Bay Leaves (not really sure what these do but I always put them in) Brown Sugar White Wine | Directions Combine garlic, oregano, red wine vinegar, olive oil and bay leaves in a bowl Put all the chicken in the Aluminum Roasting Pan Salt and Pepper the Chicken Throw all the prunes, olives and capers in the pan. Pour the mixture from the bowl over everything in the pan. With your hands, mix everything together. Then, neatly organize the chicken on the bottom and the prunes, olives and capers all around. Cover the entire pan with aluminum and refrigerate overnight. Plan to cook the chicken (the next day) for approximately 50 minutes - One hour at 350 degrees. Before it goes in the oven, sprinkle with brown sugar and white wine. You can baste while it’s cooking if you want, I usually forget because there are people over. One hour later, Voila. You can serve it with rice pilaf.

75: You are going to prepare the chicken the day before you plan to serve it! That’s the best when you are having company. One tip The most important thing is to have people over and not worry about the food. Keep it simple. Xxx

76: Yamit's Lasagna | Ingredients 8 oz Lasagna noodles 1 lb Lean ground beef 2/3 of 28 oz Jar of spaghetti sauce 2 lbs Ricotta cheese 1/2 Cup grated Romano cheese 1 Egg 1/4 Dried basil 1 Glove garlic (pressed) 8 oz Sliced pepperoni sausage 8 oz Mozzarella cheese (shredded) | Directions Preheat oven to 375 degrees F (190 degrees C) Bring a large pot of lightly salted water to a boil, add pasta and cook for 8 to 10 minutes or until al dente; drain In large skillet over medium-high heat, cook beef until brown; drain In small saucepan, heat spaghetti sauce In a medium bowl, stir together ricotta, Romano, egg, basil and garlic Coat the bottom of a 9 x 13 baking dish with a thin layer of spaghetti sauce Place 3 or 4 noodles, overlapping edges, over sauce Spread half of ricotta mixture over noodles, cover ricotta with half of browned beef, half of pepperoni slices, and 1/4 of mozzarella cheese Repeat sauce, noodle, ricotta, meat and cheese layers Layer sauce and noodles again, and pour remaining sauce over all, being sure to cover the edges Top with remaining mozzarella Cover pan with foil and pierce foil 3 or 4 times with fork to ventilate Bake 45 minutes, remove foil, and bake 15 minutes more to brown the top Let stand 10 minutes before serving

78: Dani's Delicious Veggie Lasagna | Ingredients Box of whole wheat lasagne pasta For the tomato sauce 3-4 Chicken or turkey uncooked Italian sausage 2 Cans of your favorite pasta sauce 1 Small onion. chopped 1 Carrot, chopped 1/2 Red pepper chopped 1 Tablespoon of minced garlic 1 Teaspoon of balsamic vinegar or so | Directions Take sausage out of casing, and cook in large saucepan until cooked through Remove and place on plate with paper plate to allow fat to drain In the same pan, saute onions, peppers and carrots in olive oil Add garlic Drizzle balsamic and let simmer without stirring for a minute or so Add sausage back in and mix through Add tomato sauce and simmer on low until it's time to assemble lasagna together. Ricotta--- In a bowl, mix ricotta, egg, Parmesan together Add fresh pepper and a dash of salt, cover and place in fridge until ready to assemble. Boil pasta according to package instructions and drain. Pre-heat oven to 375 In a lasagna pan, layer as follows: Bottom-- add a light layer of tomato sauce. Then add a layer of pasta. On top of the pasta, spread a light layer of ricotta.Add a layer of sauce. On top of sauce add a layer of spinach and roasted red peppers ( tear with your hands and spread around). On top of spinach, add shredded cheese. Then add a layer of pasta.Repeat. When you've reached top layer, add cheese to cover. Place in oven and cook for about 30 minutes, or until cheese browns on top. | For the ricotta filling: Small tub of ricotta 1 egg Large handful of Parmesan cheese Salt and pepper For veggie layer: Large bag of fresh spinach 1 Can of roasted red peppers (or any other roasted veggie) Bag of Italian cheese blend or mozzarella, shredded

80: Desserts | Ingredients 1 box of Saltines (use Matzah for passover) 1 cup (2 sticks) salted butter 1 cup packed dark brown sugar 12 ounces chocolate morsels 1 cup coarsely ground walnuts or almonds, or sliced almonds | Directions Preheat oven to 450 degrees. Line large cookie sheet with heavy duty foil. Lay out saltines as close together as possible in 1 layer on cookie sheet, breaking pieces to fit on the ends. Melt butter with brown sugar in saucepan, stirring frequently until it bubbles. Pour over saltines; spread to coat. Put saltines with melted butter and sugar on top in the oven for 1-2 minutes. Sprinkle with chocolate morsels over top and return to oven for 1 minute, or until morsels are soft. Remove from oven and with spatula, spread chocolate to cover the saltines. Sprinkle with nuts. Freeze 20 minutes or until hard. Crack/Break up pieces, put in plastic zipper bags, and put in freezer. Keep in freezer until read to serve. | Dani's Brickle Bar

81: Love, Dani

82: Ingredients Vegetable oil spray for misting the pan Flour for dusting the pan 1 Package (18.25 ounces) plain devils food or dark chocolate fudge cake mix 1 Package (3.9ounces) chocolate instant pudding mix | Directions Place a rack in the center of the oven and preheat the oven to 350F. Lightly mist a 12-cup Bundt pan with vegetable oil spray, then dust with flour. Shake out the excess flour. Set the pan aside. Place the cake mix, pudding mix, eggs, sour cream, warm water, and oil in a large mixing bowl. Blend with an electric mixer on low speed for 1 minute. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat 2 to 3 minutes more, scraping the sides down again if needed. The batter should look thick and well combined. Fold in the chocolate chips, making sure they are well distributed throughout the batter. Pour the batter into the prepared pan, smoothing it out with the rubber spatula. Place the pan in the oven. Bake the cake until it springs back when lightly pressed with your finger and just starts to pull away from the sides of the pan, 45 to 50 minutes. Remove the pan from the oven and place it on a wire rack to cool for 20 minutes. Run a long, sharp knife around the edge of the cake and invert it onto the rack to cool completely, 20 minutes more. Or invert it onto a serving platter to slice and serve while still warm. | Allison & Emily's Best Ever Chocolate Cake | 4 Large eggs 1 Cup sour cream 1/2 Cup warm water 1/2 Cup vegetable oil, such as canola, corn, safflower, soybean, or sunflower 1 1/2 Cup semisweet chocolate chips

83: Store covered in aluminum foil or plastic wrap, at room temperature for up to 1 week. Or freeze it, wrapped in foil, for up to 6 months. Thaw the cake overnight on the counter before serving.

85: Mom's Chocolate Fudge | Ingredients 12 oz Package semisweet chocolate chips 1 Cup butterscotch chips 14 oz Can sweetened condensed milk (save the can) 1 Teaspoon pure vanilla extract 8 oz Can walnuts plus more for topping | Directions Grease an 8 inch round cake pan Pour the chocolate and butterscotch chips, condensed milk, and vanilla into a medium sauce pan Put the pan on the stove and turn the heat to low Cover the empty condensed can with saran wrap and put in center of the round cake pan Stir the chips and milk until they melt together, about 3 min Stir in nuts Scoop the fudge into the cake pan all around the plastic covered can in the center to form a wreath or ring shape (let it be all bumpy on top and keep pushing the can back to the center if the fudge moves it away from there.) Add walnuts on top. Put the fudge in the fridge and chill until firm Remove the can from the center, then loosen the sides and bottom of the fudge with a spatula Cut the fudge into thin slices to serve! | I LOVE YOU!

87: Linda's Favorite Very Chocolatey Brownie Pudding | Ingredients 2 sticks unsalted butter 4 large eggs 2 cups sugar 3/4 cup cocoa powder | Directions Preheat oven to 325 degrees. Butter a 2 quart baking dish. Melt the 2 sticks of butter and set aside to cool. Beat eggs and sugar on medium high with an electric mixer until very thick and pale yellow, about 5 to 10 minutes. Whisk together the cocoa and flour and set aside. When the egg and sugar mixture is ready, decrease the speed to low and add vanilla extract, Grand Marnier, and the cocoa and flour mixture. Mix until just combined. With the mixer still on low, slowly pour in cooled butter and mix again until just combined. Pour the batter into the prepared baking dish and place it in a larger baking pan or roasting pan. Add hot tap water to the pan to come halfway up the side of the baking dish. Bake for 1 hour. After baking, the top will look fully cooked but the center will appear to be under-baked. The texture should be like a cross between a brownie and a pudding. | Allow to cool some; "crack" open the brownie crust, and serve by the spoonful with cold ice cream on top! | HELPFUL HINT: | 1/2 cup all-purpose flour 1 teaspoon vanilla extract 1 tablespoon Grand Marnier

88: Ingredients 1 1/2 cups all-purpose flour, (spooned and leveled) 3/4 cup sugar 1 teaspoon baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt | Directions Preheat oven to 350 degrees. Line a standard 12-cup muffin pan with paper liners. In a medium bowl, whisk t ogether flour, sugar, baking powder, baking soda, and salt. Make a well in center of flour mixture. In well, mix together butter, mashed bananas, eggs, and vanilla. Stir to incorporate flour mixture (do not overmix). Dividing evenly, spoon batter into muffin cups. Bake until a toothpick inserted in center of a cupcake comes out clean, 25 to 30 minutes. Remove cupcakes from pan; cool completely on a wire rack. Spread tops with Honey-Cinnamon Frosting. Just before serving, peel and slice banana into rounds, and place one on each cupcake, if desired. | Lucy's Banana Cupcakes | 1 1/4 cup confectioners' sugar 1/2 cup (1 stick) unsalted butter, room temperature 1 tablespoon honey 1/8 teaspoon ground cinnamon | 1/2 cup (1 stick) unsalted butter, melted 1 1/2 cups mashed bananas (about 4 ripe bananas), plus 1 whole banana, for garnish (optional) 2 large eggs 1/2 teaspoon pure vanilla extract | Honey-Cinnamon Frosting | Directions In a medium bowl, using an electric mixer, beat confectioners' sugar, unsalted butter, honey, and ground cinnamon until smooth, 4 to 5 minutes.

89: YUM!

91: Lindsey's Salted Caramel Brownie Cookies | Ingredients 4 Ounces semisweet chocolate, roughly chopped 2 Tablespoons unsalted butter 1/2 Cup plain flour 1/2 Teaspoon baking powder 1/4 Teaspoon fine salt | Directions Preheat oven to 170C/350F. Melt chocolate and butter together, either in a small saucepan over the stove, on in a bowl in the microwave. Set aside. In another bowl, mix together the flour, baking powder and salt. Set aside. In another bowl (using a mixer), beat the eggs, sugar and vanilla together until light and fluffy. Add the melted chocolate/butter mixture and beat until combined. Add the flour mixture and mix until combined. Stir in the toffee bits- batter will be very thick. Drop heaping tablespoons of batter onto a parchment-lined baking sheet, about 1 to 2 inches apart. (These cookies will not spread much.) Sprinkle a small pinch of sea salt over the top of each cookie, and bake for 11 to 12 minutes (when you can start to smell the brownies they are done!) The tops of the cookies will be shiny, crackly and brown, like a brownie. Cool on a wire rack. Makes 10-12 cookie | 1 Egg 1/3 Cup lightly packed dark brown sugar 1/2 Tsp. vanilla extract 1/3 Cup toffee bits A few pinches sea salt

92: Ingredients 1/2 Pound (2 sticks) unsalted butter, at room temperature 1 Cup light brown sugar, lightly packed 1/2 Cup granulated sugar 2 Teaspoons vanilla extract 2 Extra large eggs, at room temperature 2 Cups all-purpose flour 1 Teaspoon baking soda 1 Teaspoon kosher salt 1 1/2 Cups chopped walnuts 20 oz Semisweet chocolate chunks | Directions Preheat oven to 350 degrees. Grease and flour an 8 1/2 x 12 x 2-inch baking pan With an electric mixer, cream the butter, brown sugar, and granulated sugar on high speed for 3 minutes With mixer on low, add the vanilla Add the eggs, one at a time In a small bowl, sift together the flour, baking soda, and salt With the mixer still on low, slowly add the flour mixture to the butter mixture Fold in walnuts and chocolate chunks Spread the batter into the prepared pan and smooth the top Bake for 30 minutes. | Jennifer's Chocolate Chunk Blondies

93: Lauren's S'mores Cookies | Ingredients 11 Tablespoons unsalted butter, softened 1 Cup brown sugar, packed 1/2 Cup granulated sugar 2 Large eggs 1 Teaspoon vanilla 1 Teaspoon baking soda 1/2 Teaspoon sea salt 1 Teaspoon cinnamon 2 1/2 Cups flour 1/2 Cup semi-sweet chocolate chips 1 Cup mini marshmallows 3 Regular sized Hershey’s bars, broken into pieces 1-2 Packages graham crackers, broken into squares | Directions In a medium bowl, whisk together the flour, baking soda, sea salt and cinnamon to combine, set aside In the bowl of an electric mixer, cream butter with white and brown sugar until light and fluffy Add the eggs and vanilla and mix until combined Add the flour mixture to the butter mixer and combine on low speed Fold in the chocolate chips and marshmallows Chill dough in refrigerator for 1 hour to overnight Preheat the oven to 375 degrees Line one 11x17 baking pan and one 9x13 baking pan with parchment paper Lay out graham crackers side by side on the pans as close as possible (they should be touching) Place 1/2 tablespoons of dough on each graham crackers about 1 – 1 inches apart Press down slightly with fingertips. Bake for 5 minutes then remove from oven to press Hershey’s bar pieces on to the top Bake for an additional 5 – 7 minutes or more if your cookies are thicker Remove to a wire rack to cool For clean cutting make sure cookies are completely cool and cut with a sharp knife

95: Aunt Norma's Any-Fruit Coffee Cake | Ingredients 2 c. all-purpose flour 2 tsp. baking powder c. oil or 1 stick softened unsalted butter 1 lg.or extra lg.egg 1/2-3/4 c. sugar 1 tsp. vanilla | Directions Pre-heat over to 350 degrees. Combine all cake ingredients in a food processor and blend until dough forms. Press 2/3 dough on bottom and sides of an 8 x 8 inch non-stick or lined baking pan. Cover with sliced fruit and sprinkle with lemon juice, cinnamon-sugar and nutmeg, to taste. Crumble remaining dough over all and cover edges. Bake 35-45 minutes. | Topping Desired fresh fruit (two nectarines, two apples, blueberries, etc.) Lemon juice Cinnamon-sugar Nutmeg | Recipe may be doubled for a 13 x 9 inch pan. Serve plain or with ice cream or whipped cream. Enjoy!

96: Betty's Dirt Cake | Ingredients 1 Pound Oreos 1 8oz cream cheese 4 Tablespoons butter 1 Cup powdered sugar | Directions Serves 8 Crush Oreos Mix cream cheese, butter and sugar Mix Cool Whip, pudding and milk Combine both mixtures | 1 12oz Cool Whip 2 Boxes vanilla pudding 3 1/2 Cups milk | In planter alternate Cool Whip mixture with Oreos, started with Oreos on the bottom and top Put Straw in middle with flowers Freeze for one hour then refrigerate and serve!

97: Randa's Carrot Cake | Ingredients 2 Cups all purpose flour 2 Teaspoons baking powder 1 1/2 Teaspoon baking soda 1 Teaspoon salt 2 Teaspoons cinnamon 1 1/2 Cups vegetable oil 1 1/2 Cups sugar 4 Eggs 2 Cups grated carrots 1/2 Cup chopped walnuts 1 cup crushed pineapple, drained (save juice) | Directions Preheat oven to 350 Grease and flour two 9” round cake pans In a large bowl, stir together flour, baking powder, baking soda, salt and cinnamon In another large bowl, mix sugar and oil Beat in eggs with an electric mixer Stir in carrots, nuts, and pineapple Stir in flour mixture Pour into prepared pans. Bake for 45 minutes, or until a cake tester inserted in center comes out clean Remove pans to wire racks, cool 15 minutes before removing cake from pans Finish cooling on rack Spread cream cheese icing between layers and on sides and top of cake | Icing 1 Pound cream cheese 1/2 Cup softened butter 2 Teaspoons vanilla extract 2 1/2 cups confectioners sugar 3 Tablespoons pineapple juice In a large bowl, cream together cheese and butter with an electric mixer. Add vanilla and mix. Beat in sugar, scrape down sides of bowl and beat again. Add pineapple juice, if desired and mix well.

98: Shari's Blueberry Tart | Ingredients 1 Cup plus 2 Tablespoons flour divided 1/8 Teaspoon salt 2 Tablespoons plus 2/3 Cup sugar divided 1/2 Cup unsalted butter softened 1 Tablespoon white vinegar 5 Cup Blueberries divided 1/2 Teaspoon cinnamon | Directions Pre heat oven to 400 degrees Butter a 9 inch tart pan In medium bowl mix 1 cup flour, salt and 2 tablespoon sugar Cut in butter until particles resemble crumbs Sprinkle with vinegar Shape into dough and press into tart pan bottom and sides In a bowl gently mix 3 cups blueberries, 2 tablespoons flour, remaining 2/3 cup sugar and cinnamon Pour into tart pan Bake for 50-60 minutes until crust is browned and filling bubbles Remove from oven and sprinkle remaining 2 cups blueberries over top while HOT Gently push down to set. Enjoy!

99: Susan’s Chocolate Peanut Butter Globs | Ingredients 6 tablespoons ( stick) unsalted butter 12 ounces semisweet chocolate chips, divided 2 ounces unsweetened chocolate 2 extra-large eggs 1 tablespoon instant espresso powder 2 teaspoons pure vanilla extract | Directions Preheat the oven to 325 degrees Line a few sheet pans with parchment paper In a bowl set over simmering water, melt the butter, 6 ounces of the chocolate chips, and the unsweetened chocolate, stirring occasionally, until just melted Remove from the heat and cool for 15 minutes In the bowl of an electric mixer fitted with the paddle attachment, beat the eggs, espresso powder, and vanilla until combined Add the sugar, raise the speed to medium-high, and beat for 2 minutes, until the batter is thick and falls back on itself in a ribbon Set aside With the mixer on low, slowly add the chocolate mixture to the egg mixture Combine the 1/3 cup of flour, baking powder, and salt in a small bowl and fold it into the chocolate mixture with a rubber spatula In another bowl, combine the walnuts, pecans, peanut butter chips, the remaining 6 ounces of chocolate chips, and the tablespoon of flour and fold it into the chocolate mixture With 2 soup spoons, drop rounded mounds of batter 1 inch apart onto the prepared sheet pans Bake for 15 minutes exactly Cool on the baking sheets. Makes 20 to 22 cookies | 3/4 cup sugar 1/3 cup plus 1 tablespoon all-purpose flour 1 teaspoon baking powder 1/4 teaspoon kosher salt 1 cup whole walnut halves (chopped) 1 cup whole pecan halves (chopped) 2/3 cup peanut butter chips, such as Reese’s

100: Ingredients 1/3 cup sugar 1/2 vanilla bean, split lengthwise 2 1/4 pounds Granny Smith apples, peeled, cored, sliced 1/2-inch thick 1 1/2 tablespoons all purpose flour 1 tablespoon fresh lemon juice Pinch of ground nutmeg | Directions Preheat oven to 400F Line rimmed baking sheet with foil Place sugar in large bowl. Using small sharp knife, scrape seeds from vanilla bean into sugar Rub mixture with fingertips to distribute seeds Add next 4 ingredients; toss well Transfer to 8-inch square glass baking dish Place dish on prepared baking sheet Bake until apples are tender and beginning to turn golden brown, about 25 minutes Remove from oven; stir apples. Blend flour, sugar, cinnamon and salt in processor Add butter and cut in, using on/off turns, until mixture resembles coarse crumbs Sprinkle crumbs over apples, spreading evenly Bake crisp until topping is golden brown, about 25 minutes Cool crisp 10 minutes | Jenna's Vanilla Bean Apple Crisp | 1 cup all purpose flour 2/3 cup sugar 1/8 teaspoon ground cinnamon Pinch of salt 1/2 cup (1 stick) chilled butter, cut into 1/2-inch pieces

102: Abbie's Hummingbird Chocolate-Chocolate Cupcakes | Ingredients 3/4 Cup plus 2 Tablespoons all-purpose flour 2 and 1/2 Tablespoons unsweetened cocoa powder a scant 3/4 Cup sugar 1 and 1/2 Teaspoons baking powder a pinch of salt 3 Tablespoons unsalted butter at room temperature 1/2 Cup whole milk 1 Egg 1/4 Teaspoon pure vanilla extract 1 Batch of chocolate frosting Chocolate sprinkles to decorate | Directions Preheat the oven to 325 degrees F Put the flour, cocoa, sugar, baking powder, salt, and butter in a freestanding electric mixer with a paddle attachment (or use a handheld electric whisk) and beat on slow speed until you get a sandy consistency and everything is combined. Whisk the milk, egg, and vanilla together in a pitcher, then slowly pour about half into the flour mixture, beat to combine, and turn the mixer up to high speed to get rid of any lumps. Turn the mixer down to a slower speed and slowly pour in the remaining milk mixture (scrape any unmixed ingredients from the side of the bowl with a rubber spatula). Continue mixing for a couple more minutes until the batter is smooth but do not overmix. Spoon the batter into the paper cups until two-thirds full and bake in the preheated over for 20-25 minutes, or until the cake bounces back when touched. A skewer inserted in the center should come out clean. Let the cupcakes cool slightly in the pan before placing on a wire rack to cool completely. When the cupcakes are cold, spoon the frosting on top and decorate with sprinkles and a dash of love! Makes 12 Cupcakes

103: Frosting Ingredients: 2 and 1/3 Cups confectioners' sugar, sifted 6 and 1/2 Tablespoons unsalted butter, at room temperature 1/3 Cup unsweetened cocoa powder, sifted 2 Tablespoons whole milk Directions: Beat the confectioners' sugar, butter, and cocoa together in a freestanding electric mixer with a paddle attachment on medium-slow speed until the mixture comes together and is well mixed. Turn the mixer down to a slower speed. add the milk to the butter mixture a couple of teaspoons at a time. Once all the milk has been incorporated, turn the mixer up to high speed. Continue beating until the frosting is light and fluffy, about 5 minutes. The longer the frosting is beaten, the fluffier and lighter it becomes.

104: Cake Ingredients 1 Cup unsifted unsweetened cocoa 2 Cups boiling water 2 3/4 Cups sifted all-purpose flour 2 Teaspoons baking soda 1/2 Teaspoon salt 1/2 Teaspoon baking powder | Beth's Perfect Chocolate Cake | 1 Cup butter or regular margarine, softened 2 1/2 Cups granulated sugar 4 eggs 1 1/2 Teaspoons vanilla extract | Frosting Ingredients 1 Package (6 oz) semisweet chocolate pieces 1/2 Cup light cream 1 Cup butter or regular margarine 2 1/2 Cups unsifted confectioners' sugar | Filling Ingredients 1 Cup heavy cream, chilled 1/4 Cup unsifted confectioners' sugar 1 Teaspoon vanilla extract

105: Directions 1. In medium bowl, combine cocoa with boiling water, mixing with wire whisk until smooth. Cool completely. Sift flour with soda, salt and baking powder. Preheat oven to 350 degrees. Grease well and lightly flour three 9''x1 1/2'' layer-cake pans. | 3. Do not overbeat. Divide evenly into pans; smooth top. Bake 25-30 minutes, or until surface springs back when gently pressed with fingertip. Cool in pans 10 minutes. Carefully loosen sides with spatula; remove from pans; cool on racks. | 4. Frosting: In medium saucepan, combine chocolate pieces, cream, butter; stir over medium heat until smooth. Remove from heat. With whisk, blend in 2 1/2 cups confectioners' sugar. In bowl set over ice, beat until it holds shape. | 5. Filling: Whip cream with sugar and vanilla; refrigerate. To assemble cake: On plate, place a layer, top side down; spread with half of cream. Place second layer, top side down; spread with rest of cream. Place third layer, top side up. | 6. To frost: With spatula, frost sides first, covering whipped cream; use rest of frosting on top, swirling decoratively. Refrigerate at least 1 hour before serving. To cut, use a thin-edged sharp knife; slice with a sawing motion. | 2. In a large bowl of electric mixer, at high speed, beat butter, sugar, eggs and vanilla, scraping bowl occasionally, until light-about 5 minutes. At low speed, beet in flour mixture (in fourths). alternately with cocoa mixture (in thirds), beginning and ending with flour mixture.

107: Linda's Chocolate Ice-Box Cake | Ingredients 3 Packs of soft Ladyfingers – you will have some of third pack left over La Crme or another “whipped cream” Vanilla 24 oz Nestle semi sweet chocolate chips 12 Eggs | Directions You will need a large spring form cake pan. This recipe is good for 12 – 15 servings. Use each ladyfinger flat side down and line bottom of pan, then line the sides standing the ladyfingers up with the rounded side against the pan, all around the sides of the large spring form pan. You can use pieces of ladyfingers to fill in the gaps so you have pretty much covered the pan. Melt the chips in a double boiler – over low to medium heat. Separate the eggs – make sure not to get any yolk in the egg whites. Beat whites until stiff. Beat yolks until lemon colored. Add melted chocolate to yolks tempering yolks first with small amount of warm chocolate. Mix and add a touch of vanilla. Slowly fold in egg whites a little at a time. Pour this mixture into the lined spring pan. You should have at least an inch left at the top. Refrigerate at least 4 hours but it is much, much better to make this the night before you need it and refrigerate overnight. Squirt the whipped creme on top by starting on the outside and going around in shrinki8ng circles until the top is covered. You can sprinkle the top with chocolate shavings – or not.

108: Ingredients 1 cup cottage cheese 3 eggs pinch of salt 2 tablespoons of sugar 2 tablespoons of melted butter 1 teaspoon baking powder 1/2 teaspoon vanilla | Directions Place all ingredients in a mixing bowl and beat with a fork until they are combined. Do not over mix. Pour batter on a lightly greased preheated nonstick griddle. When bottom of pancake is golden brown and top is bubbly, turn and brown other side. Serve warm as is or with a dollop of sour cream and defrosted strawberries in syrup. Also good with applesauce sprinkled with cinnamon or with syrup. Makes 12 pancakes. Recipe can be doubled. | Lill's Cottage Cheese Pancakes | Breakfast

109: Merce's Banana Bread | Ingredients 1 2/3 Cups all-purpose flour 1 Teaspoon baking soda 1/4 Teaspoon ground cinnamon 1/2 Teaspoon salt 1 Cup plus 2 tablespoons sugar 2 Eggs 1/2 Cup oil 3 1/2 Bananas, very ripe, mashed 2 Tablespoons creme fraiche or sour cream 1 Teaspoon vanilla extract 2/3 Cup walnuts, toasted and chopped | Directions Set oven to 350 degrees F. Line the bottom of a loaf pan with parchment paper. Sift together the flour, baking soda, cinnamon and salt. Beat sugar and eggs with a whisk until light and fluffy, about 10 minutes. Drizzle in oil. Add mashed bananas, creme fraiche, and vanilla. Fold in dry ingredients and nuts. Pour into a lined loaf pan and bake for about 45 minutes to 1 hour.

110: Ingredients 2 Cups old-fashioned oatmeal 1 Cup sliced almonds 1 Cup shredded coconut, loosely packed 1/2 Cup toasted wheat germ 3 tablespoons unsalted butter 2/3 Cup honey 1/4 Cup light brown sugar, lightly packed | Directions Preheat the oven to 350 degrees F. Butter an 8 by 12-inch baking dish and line it with parchment paper. Toss the oatmeal, almonds, and coconut together on a sheet pan and bake for 10 to 12 minutes, stirring occasionally, until lightly browned. Transfer the mixture to a large mixing bowl and stir in the wheat germ. Reduce the oven temperature to 300 degrees F. Place the butter, honey, brown sugar, vanilla, and salt in a small saucepan and bring to a boil over medium heat. Cook and stir for a minute, then pour over the toasted oatmeal mixture. Add the dates, apricots, and cranberries and stir well. Pour the mixture into the prepared pan. Wet your fingers and lightly press the mixture evenly into the pan. Bake for 25 to 30 minutes, until light golden brown. Cool for at least 2 to 3 hours before cutting into squares. Serve at room temperature. | Lindsey's Homemade Granola Bars | 1 1/2 Teaspoons pure vanilla extract 1/4 Teaspoon kosher salt 1/2 Cup chopped pitted dates 1/2 Cup chopped dried apricots 1/2 Cup dried cranberries (you can use any combination of dried fruit, I usually buy a mixed bag of chopped dried fruit just to make it easier)

111: Ingredients 2 cups unbleached white flour 2 cups whole wheat flour (coarsely ground if possible) 1/3 cup sugar 1/2 teaspoon salt 2 teaspoons baking powder | Directions Preheat oven to 400 degrees. In a large mixing bowl, thoroughly mix the dry ingredients. Combine all the wet ingredients, pour them into the dry ingredients, and stir until you have a soft dough, similar to biscuit dough. Turn the dough onto a well-floured surface and roll or pat it to about a 1/2 inch thickness. Cut the dough into rectangles about 2 by 4 inches. Bake the rusks about 2 inches apart on buttered baking sheet for about 25 minutes until the tops are crisping and browning a little. Loosely pile the rusks on a baking sheet and keep them in a 200 degree oven all day or all night (about 12 hours) to dry. The finished rusks should be very dry and hard. Cool and store in an airtight container. Rusks will keep for weeks. Variations Oatmeal-Raisin Rusks: Reduce the white flour to 1 1/2 cups and add 2 cups rolled oats and 1/2 cup currants or chopped raisins. Almond Rusks: Add 1 cup chopped almonds and omit the cinnamon. Peanut Rusks: Add 1 cup coarsely chopped peanuts. | Elma’s Granola Rusks | 1 teaspoon cinnamon 1/2 cup melted butter 2 eggs 3/4 cup buttermilk 2 teaspoons pure vanilla extract 2 teaspoons almond extract

112: Ann's Banana Chocolate Chip Bread | Ingredients 1/4 Cup sour cream 1 Teaspoon Baking soda 1/2 Cup butter, softened 1 1/4 Cups sugar 2 Eggs 1 1/2 Cups flour Pinch of salt 1 Cup coarsely mashed overripe bananas (about 2 small bananas). Note: do not finely mash, will not bake evenly! 1 Cup (6 ounces) semi-sweet chocolate chips 1 Teaspoon vanilla | Directions Stir together sour cream and baking soda in a small bowl and set aside In a large mixing bowl cream butter with sugar until light and fluffy Add eggs one at a time, beating well after each addition Beat in sour cream mixture Stir in the remaining ingredients until dry ingredients are just blended, do not over mix! Divide into 2 greased 8 inch loaf pans and bake at 350 for 50 to 55 minutes Allow to cool in pans for fifteen minutes, then remove and finish cooling on a rack Optional: Add 1/2 cup walnut pieces with dry ingredients if you like!

113: Alexandra's Eggs in Hash Brown Nests | Ingredients 6 whole Medium Russet Potatoes (6 To 8) Salt And Pepper, to taste 24 whole Large Eggs Non-stick Cooking Spray | Directions Preheat the oven to 400 degrees. Bake the potatoes until almost tender (potatoes should still have a little bite) 45 minutes to 1 hour Allow to cool, and then peel and grate them (You could also probably use frozen grated potatoes! Shhh, I won’t tell anyone!) Season well with salt and pepper INCREASE OVEN TEMP TO 425 DEGREES Spray two muffin pans generously with cooking spray Scoop 3 to 4 tablespoons of grated potato into each muffin cup Use your fingers to gently press the sides and bottom in each muffin hole to make a nest (Don’t press the potatoes firmly against the pan; they should sit lightly in the pan) Spray again (very lightly!) with cooking spray Bake for 15 to 20 minutes Watch and make sure they do not burn (If they seem like they’re not browning, kick up the temp to 450) Remove when the nests are golden brown and allow to cool Crack an egg into each one Sprinkle with salt and pepper and bake until the whites are set, about 15 minutes Don’t be concerned if some whites bake differently; no two nests will look alike Remove from the muffin pan with a spoon or fork and serve. Perfect for brunch and served with a green salad! XOXO

114: Cheryl's Pumpkin Bread | Ingredients 3 Cups flour 3 Cups sugar 2 Teaspoons baking soda 1 Teaspoon salt 1 Teaspoon cinnamon 2/3 Cup water 1 Cup vegetable oil 4 Eggs 1 14oz can pumpkin | Directions Mix together all dry ingredients In separate bowl mix together wet ingredients Combine the dry ingredients into the wet ingredients Pour into 2 8x8 pans which have been oiled and floured Bake at 350 for 50 minutes to an hour Cool slightly, remove from pans onto wax paper and continue to cool Cut each square in half and then into slices Serve as side dish at room temperature Enjoy!

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  • By: Lauren S.
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  • Title: Randi Shower Cookbook
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  • Started: almost 4 years ago
  • Updated: over 3 years ago

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