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Alison's

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Alison's - Page Text Content

S: March 19th, 2011 Alison's Bridal Shower Recipe Book

BC: Don't let him know you can cook. This way he will always assume you can't & thus do all the cooking.

1: Ali and Bryan, Please enjoy this recipe book compiled by the wonderful ladies that attended your shower. Love, Your Friends and Family

2: Never go to bed angry. | Communicate | Trudy Beye's Fried Rice for Two 1 1/2 cups of MINUTE rice 1 1/2 cups of water 1/2 tsp curry powder 1/2 tsp chicken bouillon powder or bouillon cube 3 eggs (scrambled) 6 green onions 1 cup of snow peas 2 cups of cooked, tailless shrimp (defrosted) butter, olive oil, soy sauce, garlic powder Dipping Sauce: 3 tbsp Ketchup 1 tbsp lemon juice 1 tsp Worcestershire sauce Add bouillon powder and curry powder to water. Bring to a boil. Turn off stove. Add MINUTE rice. Let stand while preparing the other ingredients. Put the lid on the pan. Trim snow peas and green onions (set aside). Scramble eggs (set aside). Add 1 tbsp of butter and 1 tbsp of olive oil to a large frying pan. Turn burner on low and add cooked rice. In another frying pan slightly sauté snow peas and green onions. Add to rice. Then in same pan scramble eggs. Add to rice. Then in same pan add some more butter and a tsp of garlic powder. Fry shrimp for approx. 2 minutes. Add to rice. Add some Soy Sauce to rice. Mix all ingredients Et Voila! Dinner for two.

3: Louise Fry's Healthy Breakfast Bars 1/2 cup pitted dates 1 1/2 cups whole almonds, toasted 1 1/2 pecan halves, toasted 1 1/2 cups whole rolled oats 1/2 cup dried mango 1/2 cup dried cherries or pineapple 1/2 cup dried raisins 4 T. oat bran 4 T. wheat germ 4 T. flax seed, pulse in coffee grinder for 2-3 seconds 1 teaspoon cinnamon 1/2 teaspoon nutmeg 1 cup honey Place dates in a small saucepan and cover with water. Bring to a simmer, then drain. Grind 1/2 cup almonds, 1/2 cup pecans and 1/2 cup oats to a fine grind in a food processor. Place in large bowl. Chop all the dried fruit to about 1/2 inch size. Add to bowl. Chop the rest of the almonds and pecans to about inch size. Add to bowl along with the cinnamon, nutmeg, remaining whole oats, wheat germ, brown sugar oat bran and flax seed. Puree dates with honey in a food processor and add to mixture. Mix all ingredients well. Coat a 13 x 9 inch pan with cooking spray and press mixture in pan. Bake the mixture at 325 degrees for 25 to 30 minutes, or until the edges are brown. Let cool and cut into bars.

4: Jody Dyer's's Sun Dried Tomato Dip 1/4 cup sun-dried tomatoes in oil, drained and chopped (8 tomatoes) 8 ounces cream cheese, at room temperature 1/2 cup sour cream 1/2 cup good mayonnaise 10 dashes, hot red pepper sauce 1 teaspoon kosher salt 3/4 teaspoon freshly ground black pepper 2 scallions, thinly sliced (white and green parts) Puree the tomatoes, cream cheese, sour cream, mayonnaise, red pepper sauce, salt and pepper in a food processor fitted with a metal blade. Add the scallions and pulse twice. Serve at room temperature

5: Don't be too proud to say you're sorry. Fights can last way too long with a stand-off.

6: From the Kitchen of: Lesley Kong Recipe for: Kahlua Cake 2 packages of chocolate cake mix 4 cups sour cream 2 packages of vanilla instant pudding 2 cups mini chocolate chips 8 eggs 1/2 cup oil 1 cup Kahlua Mix all the ingredients together in a bowl. Pour into a 9x13 pan. Oven Temperature: 350 Time: 20-25 min

7: Spinach & Artichokes Au Gratin From Kristin Irvine 2 jars marinated artichoke hearts, Strained 3 Pkgs Frozen Spinach (square box) thawed, squeeze water out in colander 3 - 3oz pkgs Philadelphia cream cheese 4 T soft butter 6 T milk 1/3 cup Parmesan cheese Pepper Using 1 1/2 quart casserole dish, place artichokes on bottom, spinach next. Beat together cream cheese, butter and milk; spread on top of spinach, sprinkle with pepper, and dust with Parmesan cheese. May be covered and refrigerated up to 24 hours prior to cooking To Cook: Bake uncovered in 350 degree oven for 40 minutes or until light brown. Watch carefully so as not to burn cheese top. Serves 10-12

8: Hillary Branman's Farfalle with Roasted Garlic, Eggplant and Chicken Ingrediants: 2 small Eggplants, 1 1/2 lb. total weight, cut crosswise into 1/2" slices; Olive oil, 10 tablespoons; Salt and freshly ground pepper; Garlic, one head;Cherry tomatoes, 1 lb., halved; Fresh basil, 1/2 cup, minced; Kalamata olives, 12, halved; Farfalle or other pasta, 1 lb.; Fresh mozzarella cheese; 2-3 large chicken breasts, sliced Directions: 1) Roast the eggplant and garlic: preheat the oven to 400 degrees. Brush both sides of the eggplant slices lightly with 2 tablespoons of the oil and season with salt and pepper. Cut the garlic head in half crosswise and drizzle both halves with 2 tablespoons of oil. Place the eggplant and the garlic on baking sheets, making sure the eggplant slices are not touching. Roast until the eggplant slices are nicely browned (20-25 mins). Remove from the oven and let cool. Continue to roast the garlic until soft and fragrant (about 20 mins longer). Cut the eggplant slices into small pieces. 2) Cook the chicken and pasta: when the garlic has about 7-10 mins left in its roasting time, begin to prepare the chicken and pasta. Bring a large pot of water to a boil. Add two teaspoons of salt and the pasta to the boiling water. Cook, stirring occasionally to prevent sticking until al dente, according to the package directions. When cooked, drain the pasta, reserving about 1/2 cup of the cooking water. Meanwhile, as the pasta is cooking, add 1-2 tablespoons of olive oil to a large saucepan and warm. Add the sliced chicken to the pan, coating the pieces well with the oil. Allow to cook on a medium-low heat, stirring occasionally for approx. 3-4 mins. (be careful not too overcook). Season with salt and pepper. 3) Make the sauce: Squeeze the garlic pulp from the cloves. In a large serving bowl, combine the remaining 4 tablespoons oil and the garlic, mashing and blending well. Stir in the tomatoes, basil, and olives and salt and pepper to taste (if you enjoy red pepper flakes they can add a nice bit more spice to the dish). Add all elements you have just mixed to the chicken saucepan and allow to cook together for 1-2 mins. 4) Combine: Put the drained pasta in the serving bowl. Add the contents of the saucepan (chicken, olives, tomatoes and spices) to the bowl. Add the roasted eggplant and mozzarella. Toss to combine. Add as much of the pasta cooking water as needed to loosen the sauce, and serve.

9: Lindsay Alhadeff's Yummy Cheesy Potatoes 6 Russet Potatoes 1 Can of celery soup Sour Cream Butter or Margarine Grated Mild Cheddar Cheese Boil potatoes in the skin approximately 10-15 min. Allow potatoes to cool. Mix together the soup, equal parts margarine and sour cream. Peel cooled potatoes. Grate first three potatoes into a baking dish, then salt and pepper them. Layer potatoes with soup, margarine, and sour cream mixture. Grate last three potatoes and a second layer of the mixture. Cover the top with grated cheese. Cover with foil and bake at 350 degrees for 45 min. | Love Forever

10: Rachel’s Peanut Butter Filled Chocolate Cookies 1 1/2 cups all-purpose flour 1/2 cup unsweetened cocoa powder 1/2 teaspoon baking soda 1/2 cup white sugar 1/2 cup packed brown sugar 1/2 cup butter, softened 1/4 cup peanut butter 1 teaspoon vanilla extract 1 egg 3/4 cup confectioners' sugar 3/4 cup peanut butter Directions 1. In small bowl blend flour, cocoa and baking soda. Mix until well blended. 2. In large bowl beat sugar, butter or margarine and 1/4 cup peanut butter, until light and fluffy. Add vanilla and egg, beat. Stir in flour mixture until blended. Set aside. 3. To make Filling: Combine confectioner's sugar and 3/4 cup peanut butter. Blend well. 4. Roll filling into 30 - 1 inch balls. For each cookie, with floured hands, shape about 1 Tablespoon of dough around 1 peanut butter ball, covering completely. Place 2 inches apart on an un-greased cookie sheet. Flatten with glass dipped in sugar. 5. Bake at 375 degrees F (190 degrees C) for 7-9 minutes. When cookies are done, they should be set and slightly cracked.

11: Pursue your own interests so you can always have things to share | Keep Making Dates

12: Be a best friend to each other | Sarah Beye's Roasted Pears with Honey Yogurt 4 fresh Bartlett or Bosc Pears, cored and sliced 1/2 cup light brown sugar 1 cup honey-flavored Greek yogurt 1/2 cup chopped nuts (pecans or walnuts) or 1/2 cup granola Preheat oven to 500 degrees. Place sliced pears in a cast iron pan or heavy pan lined with aluminum foil (sprayed with nonstick spray). Sprinkle the pears with the brown sugar and roast for 25 minutes or until sugar is carmelized and pears are slightly soft. Serve pears in a bowl topped with the honey yogurt and sprinkled with nuts or granola

13: Nicole Gorman's Baked Zucchini, Potato and Rosemary Pancake Vegetable cooking spray 2 pounds russet potatoes, peeled and grated 2 medium zucchini, grated 1/2 onion, grated 3 garlic cloves, minced 1/4 cup seasoned bread crumbs 1/4 cup grated Parmesan, plus 1 tablespoon 2 teaspoons kosher salt 1 teaspoon chopped fresh rosemary leaves, plus sprig for garnish 2 egg whites, lightly beaten 2 teaspoons kosher salt 1/4 teaspoon freshly ground black pepper 3 tablespoons olive oil Place an oven rack in the center of the oven. Preheat the oven to 450 degrees F. Lay the potatoes, zucchini, and onion on 2 kitchen towels. Bring the corners of the towels together and squeeze out the moisture from the vegetables. Place the vegetables in a large bowl. Add the garlic, bread crumbs, Parmesan, chopped rosemary, egg whites, salt, and pepper. Mix well until all ingredients are combined. In a 12-inch skillet, heat the oil over medium heat. Add the vegetable mixture to the pan. Using a spatula, press the mixture evenly into the pan. Cook for 6 minutes or until the edge of the mixture just starts to brown. Place in the oven and bake for 20 to 25 minutes or until the top of the pancake starts to brown and the edges are crispy. Allow pancake to cool for about 5 minutes. Slide the pancake out of the pan onto a cutting board and cut into wedges and arrange on a serving platter. Serve with Smoked Salmon Cream Cheese. Smoked Salmon Cream Cheese: 6 ounces cream cheese, at room temperature 3 ounces smoked salmon, finely chopped 1 teaspoon lemon zest 1 teaspoon lemon juice 2 teaspoons chopped chives Combine all ingredients in a small bowl. Cover and refrigerate until ready to use.

14: No matter what - Keep Calm and Carry On! | Pam Van Kurin's Indiana Meat Balls Deluxe 1 pound ground round beef 1 egg – “beat it” 1 tsp salt 1/2 cup milk 1 onion chopped 2 slices bread crumbled Mix ALL – make small balls, place in 8 x 13 baking dish. Cover with sauce (3/4 cup ketchup + 3/4 cup grape jelly mixed together). Baste – bake at 320 for 1 hour.

15: Trust | Ashley Van Kurin's Cheese and Chicken Casserole 2 cups finely crushed Pringles chips 1 cup grated sharp cheddar cheese 1 teaspoon margarine 2 cups cubed chicken 1/4 cup chopped walnuts 2 cups thinly sliced celery 2 tsp grated onion 1/4 tsp salt 2 tsp lemon juice 3/4 cup mayonnaise Mix chips and cheese in small bowl, place half into bottom of 8x13 Pyrex dish. Saute nuts in butter stirring often. Drain on paper towel. Toss chicken, onion, salt, lemon juice and mayo. Spoon into prepared baking dish, sprinkle saved chip/cheese mix over top of casserole. Bake hot 450 about 10 minutes or until hot and golden.

16: Judy Kauffman's Italian Sausage Soup 1 1/2 lbs mild Italian sausage (break into 1/2" lengths) 2 cloves garlic 2 lg. onions, chopped 1 lg. can (28 oz) tomatoes 3 cans (14 oz) regular strength beef broth 1/2 cup dry red wine 1/2 tsp. crumbled basil leaves 3 Tbsp. chopped parsley 1 med.-sized green pepper, chopped 3 cup uncooked bow tie noodles In 5 qt. or Dutch oven cook sausages over medium heat until lightly browned. Drain off and discard fat. Add garlic & onions, cook, stirring until limp. Stir in tomatoes including liquid, breaking into pieces w/spoon. Add the broth, wine, & basil. Simmer, uncovered for 30 min. Cool, then chill. Later remove & discard fat. Reheat, add parsley and pepper and noodles. Cook covered for 25 minutes or until noodles are tender. | Hazel Kauffman's Tomato Soup Cake 1 c. sugar 1 1/2 cup flour White frosting 4 Tbsp butter 1/2 cup pecans 1/2 cup raisins 1/2 tsp nutmeg 1 tsp cinnamon 1/2 tsp cloves 1 tsp baking soda in 2 Tbsp hot water. 1 can of tomato soup Cream together sugar and butter. Add tomato soup. Add nutmeg, cloves, cinnamon, flour, pecans, raisins, baking soda in the hot water. Put it in a square pan 8 x 8. Bake 35 minutes at 350 degrees. When cooled put white frosting on it.

17: Judy's Linguine with White Clam Sauce 1 clove garlic, minced 4 Tbsp butter 2 Tbsp flour 2 cup bottled clam juice 1/4 cup minced fresh parsley or 1 Tbsp dried parsley 1 12 tsp dried thyme 1/4 tsp salt 1/4 tsp freshly ground black pepper 2 cup fresh minced clams or 3 6 1/4 cans minced clams 12 oz linguine, cooked al dente and drained In large skillet, saute garlic in butter over medium- high heat for 1 minute. Whisk in flour until smooth and add clam juice. Whisk until mixed. Add parsley, thyme, salt and pepper. Reduce heat and simmer for 10 minutes or until sauce is reduced by 1/3. Add clams and heat through. Place warm linguine in heated serving dish. Pour sauce over linguine and toss gently. Serve immediately.

18: Love one another without fear. Trust always and remember you were meant for each other

19: From the Kitchen of Julie Kauffman Tropical Citrus Shrimp 1 1/2 lbs. medium frozen shrimp, no tail (thawed) 2/3 cup fresh orange juice 1/4 cup fresh lemon juice 1/4 cup fresh lime juice 1/4 cup unsweetened pineapple juice 1 mango, peeled and diced 1 cup diced jicama 1/2 small red onion, minced OR 1 bunch of green onions for a milder taste 1/2 cup chopped fresh cilantro 1 jalapeno chile, seeded, minced 1 avocado, peeled and diced 1 Tablespoon extra virgin olive oil 1/2 teaspoon salt 1/ 4 teaspoon pepper Cut shrimp into 1/2- inch pieces and place into large bowl. Stir in fruit juices. Cover and refrigerate for 30 minutes. Stir in mango, jicama, onion, cilantro, jalapeno, avocado, oil, salt, and pepper. Cover and refrigerate 30 minutes longer. Serve with tortilla chips. Serves 8 Each serving - about 155 calories

20: TWO PEOPLE, TWO HEARTS, TWO LIVES, BECOME ONE HEART, ONE MIND, ONE NEW LIFE TOGETHER.

21: Lemon Herb Chicken by Amber Swartz 1/2 cup vegetable oil 1/4 cup bottled or fresh lemon juice 1/4 cup bottled or fresh lime juice 2 cloves garlic, finely chopped 1 tbsp. honey 1 tsp. Pepper 1 tsp. Basil leaves 1 1/2 tsp. Thyme leaves 1 tbsp. chicken instant bouillon 2 1/2 - 3 lb. boneless, skinless chicken In shallow baking dish, combine all ingredients except chicken. Mix well. Add chicken, poke with fork, and cover. Marinate 6 hours or overnight in fridge, turning chicken occasionally. Grill or broil as desired.

22: Maureen Larson's Snickerdoodles 1 1/2 cups sugar 1/2 cup butter 1/2 cup shortening 2 eggs 2 3/4 cups of flour 2 teaspoons cream of tarter 1 teaspoon baking soda 1/4 teaspoon salt 1/4 cup sugar 2 teaspoons cinnamon Heat oven 400 degrees. Beat 1 1/2 cups of sugar, the butter, shortening and eggs. Stir in flour, cream of tartar, baking soda, and salt. Shape dough into 1 1/4 in balls, roll in cinnamon and sugar mixture, place on baking sheet. Bake 8-10 minutes.

23: Kelli Gural's Asian Apricot Chicken 1/2 cup apricot preserves 2 tbsp. soy sauce 1 tbsp. chicken broth 1 tbsp. vegetable oil 1 tbsp. corn starch 1 tsp. minced garlic 1/4 tsp. ground ginger 1 tbsp. olive oil 1 lb. boneless skinless chicken breasts, cut into strips 1 medium green pepper, chopped 1/2 cup salter cashews Hot cooked rice (whichever method you prefer, enough for 2 people) Note: Double the first 7 ingredients if you prefer a saucier dish. Combine first 7 ingredients in a saucepan and cook over medium heat, stirring occasionally. Optional: For a spicier sauce, add approx. 1 tsp. sriracha sauce or crushed red pepper flakes. Heat olive oil in a large pan/skillet over medium-high heat. Cook chicken strips in olive oil. .Add green peppers and cook an additional minute over medium heat. Add cashews and sauce to the chicken and peppers and cook for 1 minute, stirring frequently. Serve over rice.

24: Kristine Kauffman's Chili-Rubbed Tilapia with Asparagus & Lemon 2 pounds asparagus, tough ends trimmed, cut into 1-inch pieces 2 tablespoons chili powder 1/2 teaspoon garlic powder 1/2 teaspoon salt, divided 1 pound tilapia, Pacific sole or other firm white fish fillets 2 tablespoons extra-virgin olive oil 3 tablespoons lemon juice Bring 1 inch of water to a boil in a large saucepan. Put asparagus in a steamer basket, place in the pan, cover and steam until tender-crisp, about 4 minutes. Transfer to a large plate, spreading out to cool. Combine chili powder, garlic powder and 1/4 teaspoon salt on a plate. Dredge fillets in the spice mixture to coat. Heat oil in a large nonstick skillet over medium-high heat. Add the fish and cook until just opaque in the center, gently turning halfway, 5 to 7 minutes total. Divide among 4 plates. Immediately add lemon juice, the remaining 1/4 teaspoon salt and asparagus to the pan and cook, stirring constantly, until the asparagus is coated and heated through, about 2 minutes. Serve the asparagus with the fish.

25: "Believe in happily ever after, and it will come true"

26: Alyssa Strobel's Peanut Butter Bars 1.5 cups crushed graham crackers 1 cup butter 1 cup peanut butter (smooth) 1 box powdered sugar Mix contents in bowl, then spread/smoosh evenly in 8 x 11 greased pan. Heat one 12oz pkg semi sweet or milk chocolate chips and 1/2 cup heavy or whipping cream until melted, then spread evenly on top. | From the Kitchen of Jill Terrell Mini Cheesecakes 2 – 8 oz. cream cheeses (softened) 3/4 cup sugar 2 eggs 1 Tbsp. lemon juice 1 tsp. vanilla Vanilla wafers 1 – 21oz. can cherry pie filling Beat 1st five ingredients until fluffy. In muffin cups, put a vanilla wafer in the bottom and pour heaping teaspoon of cream cheese mixture on top. (Muffin cup should be full). Bake, then top each with Tbsp. of pie filling. Bake at 375 degrees for 15-20 min Makes 2 dozen

27: Mix it up - Keep it fresh and fun in the bedroom! :)

28: Susan Berman's Fresh Fruit Tart 1 10" tart shell 3/4 C of unsalted butter at room temp 1/2 C. Granulated sugar 1 3/4 C Flour 1/2 tsp of pure vanilla Pinch Salt Preheat oven to 350 degrees. Combine butter and sugar in a mixer with the paddle attachment. Mix until just combined...then add vanilla. Combine the flour and salt in a separate bowl before mixing into the butter and sugar. Mix until the dough holds together. Roll onto a flour-dusted surface and roll into a disk. Put the dough into a 10" tart pan and chill until firm. Place a piece of aluminum foil (buttered) on the dough. Butter-side down; place beans or a pie chain on the foil to hold the aluminum foil in place. Bake 20 min. Remove the foil and continue to bake (another 20 min.) until the crust in light brown. Options: Filling:I like to put a vanilla pudding in the cooled crust, prior to adding fresh fruit. Fruit Seasonal: I like to make this desert in the summertime when raspberries, strawberries, blueberries and kiwis are in season.Glaze; Williams Sonoma carries several delicious fruit glazes that makes a nice topping to the finished pastry.

29: "PERFECTLY CHOCOLATE" CHOCOLATE CUPCAKES by Tess Godinez 2 cups sugar 1-3/4 cups all-purpose flour 3/4 cup HERSHEY'S Cocoa 1-1/2 teaspoons baking powder 1-1/2 teaspoons baking soda 1 teaspoon salt 2 eggs 1 cup milk 1/2 cup vegetable oil 2 teaspoons vanilla extract 1 cup boiling water 1.Heat oven to 350F. Line muffin cups (2-1/2 inches in diameter) with paper bake cups. 2.Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Fill cups 2/3 full with batter. 3.Bake 22 to 25 minutes or until wooden pick inserted in center comes out clean. Cool completely & Frost. Makes about 30 cupcakes. "PERFECTLY CHOCOLATE" CHOCOLATE FROSTING 1/2 cup (1 stick) butter or margarine 2/3 cup HERSHEY'S Cocoa 3 cups powdered sugar 1/3 cup milk 1 teaspoon vanilla extract Melt butter. Stir in cocoa. Alternately add powdered sugar and milk, beating to spreading consistency. Add small amount additional milk, if needed. Stir in vanilla. About 2 cups frosting. | Be sure to do or say something each day that lets the other know how much you love & appreciate them.

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  • By: Kristine K.
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  • Title: Alison's
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  • Started: almost 6 years ago
  • Updated: over 5 years ago

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