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Bekah & Nick's Recipe Book

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Bekah & Nick's Recipe Book - Page Text Content

S: Rebekah & Nicholas' Recipes

FC: Rebekah & Nicholas | A collection of recipes from family & friends

1: We would like to wish you a lifetime of blessings and happiness. We hope you will enjoy this recipe book for many years to come! It is filled with lots of love and recipes from family and friends.

2: Table of Contents | Spinach and Artichoke Dip Buffalo Chicken Dip Ranch Pretzels Shrimp Pasta Primavera Sesame Chicken with White Rice Chricken Bruschetta Penne tossed with cherry tomatoes, asparagus and goat cheese Cavatini Chicken A La King Potato Salad Strawberry Spinach Salad Apple Spice Cake Homemade Brownies Apple Oatmeal Coffee Cake Vanilla-Almond Biscotti

3: Spinach and Artichoke Dip | 2 - 14 oz. cans of quartered artichoke hearts 1 - 10 oz. package of frozen chopped spinach 1/2 cup of sour cream 1/2 cup of mayonnaise 1 cup of grated parmesan cheese 1 - 8 oz. package of shredded Monterey cheese (or any cheese you like) Preheat oven to 350 degrees. Spray baking dish with cooking spray. Defrost package of spinach in microwave for five minutes. Once done, drain all water from spinach. Chop artichokes and combine with drained spinach, sour cream, mayonnaise, and parmesan cheese. Stir until well mixed. Place mixture in baking dish and sprinkle Monterey cheese on top. Bake at 350 degrees for 30 minutes. Serve with Tortilla chips. | Recipe given with love from Taylor and Melissa Duffy

4: Buffalo Chicken Dip | Recipe given with love from Jay & Angela Doran, & Serenity Bolli | 3-4 medium boneless, skinless chicken breasts 8 oz. Hot Sauce* 8 oz. Cream Cheese 8 oz. Ranch dressing** 1-2 tbsp. olive oil Cut chicken into 1 inch cubes. Cook chicken on medium-high heat in olive oil. As your cooking, use a wooden spatula to chop chicken into very fine pieces. (almost tuna fish consistency) Put cream cheese in a mixing bowl and microwave for 30-45 seconds or until soft. Add ranch dressing and hot sauce to cream cheese and blend with a hand mixer until combined. Fold in cooked chicken and put mixture into a casserole dish. Bake at 350 degrees for 30-45 minutes or until bubbly. *I use Texas Pete's Hot Sauce **I use Kraft Ranch Dressing

5: Ranch Pretzels | 1 - 16 oz. box Snyder's Hard Pretzels, broken 1 package Hidden Valley Ranch Mix (Original) 1/4 tsp. lemon pepper 1/2 - 1 tsp. Dill 1/4 tsp. garlic powder 3/4 - 1 cup oil Preheat oven to 275 degrees. Whisk together ranch mix, lemon pepper, dill, garlic powder, and oil in a large bowl. Add broken pretzels and carefully mix with a spoon. Bake on baking sheet lined with parchment paper for 15-20 minutes. | Recipe given with love from Samantha and TJ Coyle

6: 2 Pound bag of Super Colossal Shrimp 1/2 cup Extra Virgin Olive Oil 3 cubes of Maggi Chicken Flavor Bouillon 1 whole head of Fresh garlic, peeled and slivered 1 bag of fresh broccoli 1 can pitted black olives, drained 1 cup of Shredded Sun-Dried Tomatoes 1-16 oz. box Penne Pasta In a large pot, heat water to a boil for the pasta. Place 1/2 cup Extra Virgin Olive in a very large frying pan and turn on high. Add the shrimp to the heated olive oil, and cook shrimp (stirring constantly to even out cooking.) Cook pasta al dente or according to box directions. DO NOT throw out boiled water from pasta. Instead, drain pasta so that the boiled water goes into another deep pot. Cut broccoli into florets and let it soak in the same hot water that the pasta came out of (you dont need to use stove to soak broccoli.) When shrimp are almost cooked, take each of the 3 cubes of chicken bouillon and crush into a powder form and sprinkle over shrimp and stir. | Shrimp Pasta Primavera

7: Recipe from Grandmom, Grandpop, and Aunt Ro with lots of love!!! | Stir in Sun-Dried Tomatoes, black olives and slivered garlic. Add cooked pasta to your shrimp and mix thoroughly. Drain broccoli. Add it to your pasta and shrimp, mixing thoroughly. PLEASE NOTE: For variety, you can substitute sautéed strips of four chicken breasts instead of shrimp. Serves 4 to 6 people.

8: Sesame Chicken with White Rice | Sesame Seeds 1 Cup Teriyaki Sauce 2 to 3 Tbsp. Extra Virgin Olive Oil 2 Tbsp. Butter or Margarine 2 Chicken Breasts 1 Large Onion 1 Cup White Rice 1 Cup Water To make rice, first place one cup of water in a pan on high heat. While waiting for water to come to a boil, wash one cup of Goya Rice (medium grain) over and over with hot water to remove starch from rice. Keep doing this until water seems pretty much clear instead of so white with starch. Drain thoroughly and set this aside until the water comes to a boil. When water starts boiling, add 2 Tbsp. Butter or Margarine to boiling water. Then quickly add rice and stir. Stir rice often (every minute) until most of the water is gone and rice is not completely dry but a little creamy. When creamy dry, stir thoroughly one last time, put stove on LOW, place lid over pot, and forget about the rice until the chicken is done. It will finish cooking on low, and it will be completely cooked when chicken is done.

9: Recipe from Grandmom, Grandpop, and Aunt Ro with lots of love!!! | Cut chicken breasts from one end to the other in very thin slices (like medallions.) In frying pan, add 2 to 3 Tbsp. of Extra Virgin Olive Oil and turn on high heat for 30 seconds to 1 minute. Add chicken medallions to the frying pan, and sauté (mix periodically to even out cooking.) Cut up 1 large onion, and add it over top of the cooked chicken and stir. Add 1 Cup of Teriyaki Sauce over Chicken and Onions in frying pan and stir. Sprinkle 2 Packets of Splenda or 2 Tsp. of Sugar over chicken, onion, and teriyaki mixture. NOW TURN ALL STOVE BURNERS OFF (BOTH RICE AND CHICKEN.) On each dinner plate, place white rice on one side and meat on the other side. Then sprinkle Sesame Seeds over the meat. OPTIONAL: I sometimes add fresh broccoli cut up small or frozen mixed vegetables to my cooking meat. You can actually add whatever vegetables you like or simply make it as noted above. Its yummy either way!!! Serves 2 to 4 people.

10: Chicken Bruschetta | 2 Chicken Breasts Adobo 3 Tbsp. Extra Virgin Olive Oil 1 Tbsp. Vinegar 1 Large Tomato Fresh Basil Grated Pecorino Romano Cheese Butterfly chicken breasts by slicing through most of the way and then opening up. Add cup of Extra Virgin Olive Oil to a frying pan and turn stove on medium. Sprinkle Adobo onto chicken breasts (both sides.) Place breasts opened up into frying pan While breasts are cooking, cut tomato into tiny bits (1 centimeter cubes or 1/8 to 1/4 inch cubes) and place in a bowl. Take about 6 fresh basil leaves and chop or mince, and then add to bowl of tomatoes. Add 1 Tbsp. of Extra Virgin Olive Oil and 1 Tbsp. of Vinegar to bowl of tomatoes and basil, and mix together. You may add a little (very little just a quick, light sprinkle) salt to mixture. Allow chicken to thoroughly cook on one side, and then turn it over to cook the other side (you'll know its ready to be turned over when you

11: see edges and top part of chicken showing signs of being cooked ~ turning from pink to white.) Spoon all of Brushetta Mixture over cooked side of chicken breast (while bottom of breast is still cooking.) Sprinkle plenty of Pecorino Romano Cheese over the top. Place cover over frying pan, and allow chicken to finish cooking on low heat (about 2 to 5 minutes.) PLEASE NOTE: I usually peel and put on a few regular potatoes or sweet potatoes to boil before starting my chicken and another vegetable (like corn on the cob or some other veggie) so I can serve these with my Chicken Brushetta when itÂ’s done. Serves 2 to 4 people. | Recipe from Grandmom, Grandpop, and Aunt Ro with lots of love!!!

12: Penne tossed with cherry tomatoes, asparagus and goat cheese | 1/3 pound whole-wheat penne pasta 1/2 cup asparagus, chopped into 1-inch pieces 1 tablespoon water 1/2 cup cherry tomatoes, halved 1/4 cup fresh basil, chopped, plus whole leaves for garnish 1 tablespoon minced garlic 1/8 teaspoon freshly ground black pepper 2 ounces soft goat cheese Fill a large pot 3/4 full with water and bring to boil. Add the pasta and cook al dente (tender), 10 to 12 minutes, or according to the package directions. Drain the pasta thoroughly. While the pasta is cooking, put the asparagus and water in a microwave-safe bowl. Heat the asparagus on high power until tender-crisp, about 3 minutes. In a bowl, combine the cherry tomatoes, basil, garlic and pepper. Add the asparagus, pasta and goat cheese and toss until well mixed. Place in the refrigerator for at least 20 minutes to cool. Divide the pasta between the plates. Garnish with fresh basil leaves and serve. | Recipe given with love from Kevin, Debbie, Paige, Mackenzie, Shannon and Bailey Howarth

13: Cavatini | 1 lb. ground hamburger 1/2 lb. hot sausage 1 green pepper 1 onion 1/2 lb. pepperoni 2 cans tomato paste 2 cans tomato sauce 2 cans sliced mushrooms 1 lb. mixed noodles (such as rigatoni & lrg. macaroni mozzarella cheese Brown first 5 ingredients. Add sauce, paste, and mushrooms. Cook noodles; add to sauce mixture. Put in baking dish. Cover with cheese. Bake until cheese melts. | Recipe given with love from Samantha and TJ Coyle

14: Chicken A La King | 1/4 c. butter 1/3 c. flour 1/2 tsp. salt dash of nutmeg 2 1/4 c. chicken broth 1 c. milk 2 c. diced cooked chicken 1/2 green pepper (finely chopped) 1 - 3 oz. can sliced mushrooms (drained) 1 - 2 to 4 oz. jar sliced pimentos (drained) 1 package Knorr Chicken Gravy mix (thin with water if needed) Prepared Pepperage Farm Puff Pastry cups (steamed rice or toast works well) In a large saucepan, melt butter, add flour and seasonings, whisk until smooth. Cook for a few minutes over medium heat. All at once - add milk, chicken broth, and gravy mix. Cook over medium heat until thickened and smooth. Stir in green peppers, mushrooms, pimentos, and chicken. Heat through and serve at once in prepared pastry cups. Note: Do not add chicken until ready to heat and serve as chicken will break up in the sauce if over cooked. If desired, sauce can be thinned with adding milk or broth. | Recipe given with love from The Pease Family

15: Potato Salad | 2 lbs. potatoes (5 to 6 medium), peeled and cut into 3/4-inch chunks 1 cup mayonnaise 2 Tbsp. vinegar 1-1/2 tsp. salt 1 tsp. sugar 1/4 tsp. ground black pepper 1 cup thinly sliced celery 1/2 cup chopped onion 2 hard-cooked eggs, chopped (optional) Cover potatoes with water in 4-quart saucepot; bring to a boil over medium-high heat. Reduce heat and simmer 10 minutes or until potatoes are tender. Drain and cool slightly. Combine mayonnaise, vinegar, salt, sugar and pepper in large bowl. Add potatoes, celery, onion and eggs and toss gently. Serve chilled or at room temperature. | Recipe given with love from Jay & Angela Doran, & Serenity Bolli

16: Salad: 1 bag of spinach (I use baby spinach) 1 container of fresh strawberries Candied walnuts or pecans –to taste Dressing: 1/2 cup oil (I use 1/4 cup olive and 1/4 canola) 1/2 cup sugar 1/4 cup white vinegar (or apple cider) 1 Tablespoon sesame seeds 1/2 Tablespoon poppy seeds 1/2 teaspoon onion powder 1/4 teaspoon paprika 1 Tablespoon Worcestershire sauce | Strawberry Spinach Salad | Recipe given with love from Frank & Dana Pileriro

17: Apple Spice Cake | Cake: 1 cup brown sugar 1 cup white sugar 1/2 cup shortening 2 eggs 1/2 cup cold water 1 tsp. baking soda 1 tsp. baking powder Preheat oven to 350 degrees. Mix shortening, brown sugar & white sugar in a large mixing bowl until creamy. Mix in eggs &water. In a separate bowl, combine flour, salt, baking soda, baking powder, ground cloves, allspice, & cinnamon. Combine with wet ingredients & mix well. Batter will be very stiff. Fold in apples. Pour batter into a greased & floured 13 x 9 inch baking dish. Cook for 40-45 minutes or unitl toothpick in center comes out clean. Icing: 4 tbsp. butter 1 tsp. sour cream powdered sugar Melt butter. Add sour cream and enough powdered sugar to stiffen. If too sweet, add some more sour cream (very little at a time). Icing will be runny, but it hardens as it dries. | 1 tsp. ground cloves 1 tsp. allspice 1 tsp. cinnamon 4 large tart apples, peeled & chopped 1/2 tsp. salt 3 cups flour | Recipe given with love from Mom Mom Howarth

18: Homemade Brownies | 1/2 cup butter 1 cup white sugar 2 eggs* 1 tsp vanilla extract 1/3 cup unsweetened cocoa powder 1/2 cup all-purpose flour 1/4 tsp salt 1/4 tsp baking powder * I use medium eggs. 1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8 inch square pan. 2. In a large saucepan, melt 1/2 cup butter. Remove from heat, and stir in sugar, eggs, and 1 teaspoon vanilla. Beat in 1/3 cup cocoa, 1/2 cup flour, salt, and baking powder. Spread batter into prepared pan. 3. Bake in preheated oven for 25 to 30 minutes. Do not overcook. **I baked them for 25 minutes. | Recipe given with love from Jay & Angela Doran, & Serenity Bolli

19: Apple Oatmeal Coffee Cake | 1 cup all-purpose flour 3/4 tsp baking soda 1/2 tsp salt 1/4 tsp allspice 1/4 tsp cinnamon 1 cup light brown sugar 1 cup oats 1/2 cup vegetable oil 2 eggs 1 1/2 tsp vanilla extract 1 cup apple, peeled & Chopped Optional - 1/3 cup nuts, chopped 1. Mix dry ingredients, add the remaining ingredients. The mixture will be very thick. 2. Put in a greased 8"x8" pan, 3. Bake at 350 degrees for 35-45 minutes. Notes: This is best with a Granny Smith or other green/sour type of apple rather than a sweet one. Definitely do not use Red Delicious. And instead of bothering to measure the one cup, I just chop one apple. If it's a little more or less it will be fine. :) Everyone LOVES this coffeecake! | Recipe given with love from Rachel Debus

20: Vanilla-Almond Biscotti | 3 eggs 1 c. sugar 1 c. vegetable or canola oil 1-1/2 tsp. vanilla extract 1-1/2 tsp. almond extract Beat the above ingredients together, then add; 3 heaping cups flour 1 tbsp. baking powder Mix well and form five loaves. (Touch as little as possible) Bake at 350 degrees. for 25 minutes. Remove from oven and slice diagonally. Put back in oven and bake an additional 5 minutes. Let cool and generously sprinkle with confectioner's sugar. | Recipe given with love from Samantha and TJ Coyle

21: Recipe for a Happy Marriage | 4 cups of Love 2 cups of Loyalty Dash of Faith 3 cups of Kindness 4 cups of Understanding 1 cup of Friendship 5 spoonfuls of Hope 1 barrel of Laughter Pinch of Forgiveness (no substitutions) Dash of Thoughtfulness (not optional) Take love and loyalty and mix thoroughly with faith. Blend in kindness and understanding, add friendship and hope. Sprinkle abundantly with laughter. Garnish with forgiveness and thoughtfulness. Bake with sunshine. Serve daily with generous helpings.

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  • By: Angela D.
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About This Mixbook

  • Title: Bekah & Nick's Recipe Book
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  • Started: over 5 years ago
  • Updated: about 5 years ago

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