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Ashley's Cookbook

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S: Ashley's Bridesmaids' Book of Recipes

FC: Ashley's Bridesmaids' Book of Recipes

1: Your Bridesmaids | Recipe for Love & Marriage | 1/2 a cup of Affection | A pinch of cuddles | 3 tablespoons of pure sweetness | A great big kiss | Dim the lights then mix them | very slowly together. | Hot! | Forever | 2 | Method:

2: Will you be my Bridesmaid?

3: YES!

4: From the Kitchen of Courtney

5: Chocolate Soufflé Cupcakes with Mint Cream Ingredients Cupcakes: 6 ounces (170 grams) bittersweet or semisweet chocolate, chopped 6 tablespoons (3/4 stick) unsalted butter, cut into pieces teaspoon espresso or instant coffee powder 3 large eggs, separated 6 tablespoons (97 grams) sugar teaspoon salt 1 teaspoon vanilla extract Mint cream: 2 ounces (56 grams) white chocolate, finely chopped 3 ounces heavy whipping cream 1/8 teaspoon peppermint extract Directions Make the cream: Place the white chocolate in a small bowl Bring the cream to a simmer, pour it over the chocolate and let it sit for a minute to melt the chocolate Whisk well Add the peppermint extract and whisk again Lay a piece of plastic wrap on the surface of the cream Chill until very cold (about 2 hours) Make the cupcakes: Preheat oven to 350 degrees F Line 9 standard-size muffin cups with paper liners Stir chocolate, butter and espresso powder together in heavy medium saucepan over low heat until mostly melted, then remove from the heat and whisk until it is fully melted and smooth Cool to lukewarm, stirring occasionally Use electric mixer to beat egg yolks and 3 tablespoons of sugar in a medium bowl until mixture is thick and pale (about 2 mins) Beat lukewarm chocolate mixture, then vanilla extract, into the yolk mixture Using clean beaters, beat egg whites in another medium bowl until soft peaks form Add remaining 3 tablespoons of sugar and all the salt into the egg whites, beating until medium-firm peaks form Fold the egg whites into the chocolate mixture in 3 additions Divide batter among prepared cups, filling each of the way Bake cakes until tops are puffed and dry to the touch (okay if they crack) about 15-20 mins Cool in pan on a cooling rack, where the cupcakes will start to fall Finish the cupcakes: Beat mint white chocolate cream with electric beaters until soft peaks form Remove cupcakes from pan, fill each top with a dollop of white chocolate mint cream Top with shaved dark chocolate

7: From the Kitchen of Jenny | BBQ Chicken Wings Ingredients Chicken wings Vegetable Seasoning Montreal Chicken Seasoning Ketchup BBQ sauce Tobasco Sauce Worchestershire auce First put chicken seasoning and vegetable seasoning all over the chicken . Bake in oven for 30 or so min at 375. Then in a small dish combine ketchup BBQ sauce a dash of tobasco sauce and a few dashes of worchestershire sauce. Mix together. Brush chicken wings on both sides and put back in oven for 20 min. Then put on broil for 5 min each side. | This recipe is delicious and easy! Warning - you won't want to stop eating these wings!

8: Pecan crusted Salmon over Maple Whipped Potatoes This is one of my favourite dishes to make and eat! It is a relatively easy recipe that is lots of fun for you and Evan to do together. It also looks impressive when served at a dinner party. 5 Yukon Gold Potatoes – peeled and cut into equal sized chunks 5 (6 once) Salmon Fillets Cup Finely Chopped Pecans 4 Tablespoons ( Stick) Butter Cup Heavy Cream (Warmed in Microwave for 20 Seconds) I substituted 2% milk 3 Tablespoons of Maple Syrup (or Amaretto Liquor) Dijon Mustard Salt | 1. Preheat oven to 375 F. 2. Place the potatoes into a large pot. Add water to cover and a large pinch of salt (optional). Bring to a boil. Simmer for 15 minutes or until potatoes are fork tender. 3. Meanwhile, prepare the fish. Lightly brush each fillet with Dijon mustard. Press the pecans in the fish making sure to cover all surfaces except the skin side (if there’s skin). I put pecan crumb onto a plate and dipped the fish. Place skin side down on a baking tray and bake for 15-20 minutes until done. | 4. Drain the potatoes, reserving a cup of the cooking liquid in case the potatoes turn out dry. Transfer to a large mixing bowl. Add butter, cream (or milk) and syrup. Mash the potatoes with a potato masher or ricer. When well mashed, whip for 1-2 minutes with an electric mixer set at a medium speed. Add reserved cooking liquid if needed. Season with salt (if desired). 5. Serve the fish over a dollop of the whipped potatoes. Yield 5 servings. | From the Kitchen of Amaris

10: From the Kitchen of Jess

11: French Toast Casserole This is an easy recipe that is sure to be a hit. I first made it for the girls at Zive’s cottage on a winter Sunday, and everyone loved it! Perfect for Sunday brunch, it is delicious with or without maple syrup. The first part of the recipe is made a day ahead, so there is less work in the morning. Serve it warm with sliced berries and you’ve got a meal where people will be sure to ask for seconds! Ingredients: -7 eggs -2 cups (625 ml) milk -1 tsp (7 ml) vanilla -1 unsliced challah or egg bread, crust removed, cut into 1 inch (2.5 cm) cubes - cup (125 ml) butter, melted -1 cup (250 ml) brown sugar -2 tbsp (25 ml) maple syrup Instructions: 1.In a large bowl, combine eggs with milk and vanilla. Mix well 2.Add bread cubes and combine well 3.Cover and refrigerate overnight. Mix occasionally (if you think of it) THE NEXT DAY 4.Preheat the oven to 350 5.Pam a 9 x 13 pyrex dish. Add bread mixture 6.Combine melted butter with brown sugar and maple syrup. Drizzle mixture over top of bread 7.Bake at 350 until puffed and browned, approximately 40-45 minutes 8.Cool 5 minutes before serving Note: Makes 8 servings

12: Ashley & Evan's L'Chaim

14: Hot Artichoke & Sun-dried Tomato Dip 1/4 cup freshly shredded parmesan cheese 1/2 cup sour cream 1/2 cup miracle whip 1/2 cup sun-dried tomatoes, softened, coarsely chopped 2 cups Swiss cheese, shredded 14 oz. can artichoke hearts, drained and chopped 1 clove garlic, minced 1/4 tsp. hot pepper sauce chopped fresh parsley bread sticks for dippers Heat oven to 350o. Stir together all the ingredients except for the parsley in a large bowl. Spoon into a 9" oven proof, shallow dish. Bake for 20-25 minutes or until edges are lightly browned. Sprinkle with parsley and serve hot with breadsticks for dippers. Tip: To soften sun-dried tomatoes, cover tomatoes with boiling water and let stand for 5-10 minutes; drain. If you are using oil packed sun-dried tomatoes, softening is not necessary. Just drain them well. | From the Kitchen of Amanda

16: From the Kitchen of Alex

17: Soft Ginger Cookies 2 cups all-purpose flower 3 tsp ground ginger 1 tsp baking soda tsp. ground cinnamon tsp. ground cloves tsp. salt cup butter, softened 1 cup sugar 4 tbsp. chopped candied ginger 1 egg 1 cup molasses 2 tbsp. demerara sugar Squares of dark chocolate | Combine flour, ginger, baking soda, cinnamon, cloves, and salt. Set aside. In a large bowl, beat butter for 30 seconds. Add 1 of cup sugar. Beat until fluffy. Add eggs and molasses; beat well. Add half flour mixture; beat until combined. Stir in remaining batter with wooden spoon. Shape into 1-inch balls. Roll cookies in demerara sugar and place a small piece of chocolate in the centre of each one. Place on ungreased cookie sheet 2 inches apart. Bake in 350 degree oven 10 minutes or until light brown and puffed. Do not overcook. Let cool on a cookies sheet for 2 minutes. Transfer to a wire rack to cool. Makes about 36.

18: From the Kitchen of Natalie | I first made this banana bread when Ricky came home from work one day having forgot to buy the half-dozen eggs I had requested he stop by the grocery store to get on his way home. Instead of starting a fight, I decided to try and find a banana bread recipe that I could make without eggs. Now every time I make this recipe it reminds me to strive to be conciliatory instead of antagonistic in our relationship-- something i need reminding of every once in a while in the marital trenches. And, even though Ricky doesn't remember any of this story, he thinks the cake is really delicious, so it makes him happy too. I suggest baking this cake often for a happy (and delicious smelling!) home. . | Banana Bread 1/3 cup canola oil or butter 1/2 cup plain low-fat yogurt 1 cup white sugar 1 1/2 cups all-purpose flour 1 teaspoon baking soda 1 teaspoon salt 3 very ripe bananas (heavily spotted to quite brown), mashed by fork 1 1/2 teaspoons pure vanilla 3/4 chocolate chips Preheat oven to 325 degrees F. Lightly grease an 8x4 inch loaf pan (makes yummy muffins too, just lessen the bake time). In a large bowl, mix the butter and sugar until creamy, then add vanilla. Sift in the flour, baking soda and salt. Blend in the mashed bananas. Stir in the chocplate chips. Be careful not to overstir once flour has been added-- mix until nicely blended but not beyond. Add the yogurt after creaming the sugar and butter. Pour batter into prepared pan. Bake in preheated oven for 30-45 minutes, or until a toothpick comes out without wet batter on it. Enjoy! (it also freezes well if you want to make two!)

20: Ashley & Evan's Engagement Party

22: From the Kitchen of Haseena | Coconut Squares Recipe 1 cups of Honeymaid (Christie) Graham Crumbs 1 cup of nuts (pecan and/or walnuts; can be mixed) 1 cup of Chocolate Chips (pure milk) 1 can of Sweet Condensed Milk Coconut (shredded sweetened) 1/3 lb. of Salted Butter Melt the butter and add the graham crumbs and mix Spread the graham mix into a pan and pour the nuts and chocolate chip Sprinkle the coconut on top and pour the sweet condensed milk on the whole tray. Bake it @ 350 degrees for about ~ 15 minutes until golden brown. Cool at room temperature for 10 minutes and cut pieces in the tray. Transfer the tray to the fridge for 30 minutes. Remove tray from the fridge and scoop the pieces from the tray into a plate.

25: From the Kitchen of Jess | Zive's Caterpillar Cake Ingredients for one caterpillar: 1 package Mr. Christie's Chocolate Wafers 1.5 cups whipping cream 1-2 teaspoons of sugar Directions: -whip cream -add 1-2 teaspoons of sugar (to taste) during the whipping process -to begin, create a vertical stack of wafers by spreading cream onto one side of each wafer and placing it on top of the one below -once you have a stable stack, turn it horizontally and continue to add to this stack -once the caterpillar is complete, spread cream over the entire outside -refrigerate for four hours Additional Ideas: If you would like to add a little something, you could place berries on the caterpillar or could use a liqueur in the whipping cream. This is also a big hit with children so you could add gummy worms or smarties (if you add smarties, you must do this right before serving or else the colour will run into the cream).

26: From the Kitchen of Lindsay

27: TILAPIA TOPPED WITH WARM CHERRY TOMATOES AND OLIVES Prep + Cook =10 minutes 4 servings Ingredients * 2-3 tablespoons olive oil * 1-1 1/2 pounds tilapia fillets * salt and pepper to taste * 2 cups cherry tomatoes, halved * 1/4 cup fresh chopped parsley * 1/2 cup pitted kalamata olives, halved * 1 tablespoon lemon juice (about Vi lemon) * 1 tablespoon Parmesan cheese (optional) Directions This recipe is easy-peasy. I can't cook at all, but somehow I can make this fish taste delish! In a large heavy skillet, heat the oil overmedium-high heat (I add some garlic to the oil once it's heated, but it doesn't call for it). Add the fish, season it with salt and pepper, and saute it,turning it once, until it turns white throughout and flakes easily, about 3minutes per side. Transfer the fish to a dish or platter with sides. In the same skillet (without cleaning it), sautethe tomatoes, parsley, and olives for several minutes until the tomatoes aresoft. Season the sauce with salt, pepper, and lemon juice. Pour the sauce overthe fish, top it with the Parmesan cheese (optional), and serve it immediately. Nutritional Information per serving: Calories 200 Total Fat 12g,18% Saturated Fat 1g, 5% Cholesterol 102mg, 34% Sodium 180mg, 8% Total Carbohydrate 6g, 2% Dietary Fiber <1g, 4% Protein 19g Sugar 2g

28: Engagement Pictures

29: Ashley & Evan

30: From the Kitchen of Elisa

31: Minestrone Soup 1 tablespoon olive oil 1 1/2 cups finely chopped onion (about 1 large) 1 1/2 teaspoon dried thyme (2 tablespoons of chopped fresh thyme can be used) 3 teaspoons minced garlic 4 cups coarsely chopped green cabbage 14.5 ounce can Italian style stewed tomatoes 2 cups sliced celery 2 cups diced (1/2-inch pieces) carrots or baby carrots 8 cups low sodium chicken broth (vegetable broth can be substituted) 3 cups diced (1/2-inch pieces) potato 1/2 cup chopped fresh basil (I used 1 tsp. or a bit more of basil) 3 cups half-slices of zucchini (cut zucchini in half, then cut into slices) 15 ounce can red kidney beans (white kidney beans can be substituted), rinsed and drained Garnish: Shredded Parmesan cheese (about a tablespoon per serving) Heat olive oil in large, nonstick saucepan over medium heat. Add the onion, thyme, and garlic and saute about 3-5 minutes. Stir in the cabbage pieces, the canned, stewed tomato (including liquid), celery, and carrots and saute 8-10 minutes. Stir in the chicken broth, potatoes, fresh basil, zucchini, and kidney beans and bring back to a boil. Reduce heat to simmer, cover saucepan, and let simmer about an hour.In the last 8 minutes I broke up some spaghetti noodles and dropped them. Spoon into soup bowls and top each serving with a tablespoon of Parmesan cheese. Makes 12 small bowls of soup (or 6 large bowls) Per serving without Parmesan cheese (if 12 per recipe): 138 calories, 7 g protein, 24 g carbohydrate, 3 g fat (0.9 g saturated fat), 3 mg cholesterol, 7 g fiber, 113 mg sodium. Calories from fat: 17%. Per serving with Parmesan cheese (if 12 per recipe): 168 calories, 10 g protein, 24 g carbohydrate, 5 g fat (2.4 g saturated fat), 11 mg cholesterol, 7 g fiber, 241 mg sodium. Calories from fat: 25%.

32: From the Kitchen of Koah

33: Cheese Ball 8 oz cream cheese 3 cups of grated old cheddar cheese 1/4-1/3 cups of sour cream 1/4 cup chopped green onion Dash of Tabasco sauce Mix ingredients together in a bowl then roll into a ball Optional: Roll in more shredded cheese or chopped walnuts Serve with crackers | Pin Wheels 8 oz. cream cheese (1 brick) 1/2 cup of chopped green onion 1/2 cup of chopped green (bell) pepper 1/2 cup of chopped red (bell) pepper 5 (10 oz.) flour tortillas (plain, red and green) Mix all the ingredients and then spread evenly over the tortillas. Roll the tortillas and refrigerate until ready to serve (at least 2 hrs). Cut into 1/2 inch servings and arrange on a plate (throw away (or eat) messy ends.. Can be served with salsa for dipping. Notes: -Recipe can be doubled -Recipe can be eye-balled -personal preference, any bell pepper can be used (red, orange, yellow, green) -using different flavoured tortillas looks great for presentation but not necessary -often I make the day before and then cut/serve the next day -simple and always a hit

34: From the Kitchen of Jenny

35: Recipe Chicken Asparagus and Gorgonzola Salad with Hazelnuts - Serves 4 Ingredients 8 oz. mixed leaves such as baby spinach or arugala Extra virgin olive oil 4 bonesless skinless chicken breasts 1.5 lb thin asparagus spears - 10-12 per person 4 oz. gogonzola cheese cut into 4 slices 2 tablespoons crushed hazelnuts fine seal salt and fresh ground black pepper Dressing 3 tablesppons fresh orange juice 1 teaspoon dijon mustard 1/2 teapsoon fine sea salt 8 table spoons (1/2 cup) extra virgin olive oil freshly ground black pepper To make the dressing, put the orange juice, mustard and salt in a small bowl and whisk until blended. Add the oil, a spoonful at a time, beating until thick. Season with pepper and set aside. Put all the salas leaves in a bowl and toss with half the dressing. Divide the leaves between 4 plates. Set aside. Work in batches to cook the asparagus. Heat 2 tablesppons of oil in a large, nonstick skillet. Add half of the asparagus and cook on high heat for 3 minutes without stirring (want asparagus to char). Season with salt and continue cooking for 1-2 minutes more. Transfer to a dish and set aside. Repeat for the remaining asparagus. Top each mound of salad with a mound of asparagus. To prepare the chicken, put each fillet between 2 large sheets of parchment paper and pound until flattened. To cook, heat a cast iron stove-top grill pan. Rub each chicken fillet with olive oil and season with salt and pepper. Cook 2-3 minutes on each side,until cooked through. Put the chicken on top of the asparagus ant top it with a slice of gorgonzola. Sprinkle the hazelnuts and a spoonful of dressing over each. Adding a grinding of pepper and serve.

36: Miami Bachelorette

38: From the Kitchen of Jess

39: Meatballs These are my favourite meatballs. Served either with spaghetti or alone, they make for a delicious meal. I often make a large batch and then freeze what I don’t want in individual containers for future meals when I am feeling lazy and not in the mood to cook – they keep really well! Paul loves them and they make him think I can cook! Enjoy! Ingredients: -1 pound ground lean beef - pound ground veal - pound ground pork (NOTE: I don’t eat pork so I usually substitute this for veal and have 1 pound lean beef and 1 pound veal. They are just as tasty!) -2 large eggs -1 cup freshly grated Pecorino Romano cheese -1 tbsp chopped Italian parsley - small garlic clove, peeled and minced (optional) -2 cups bread crumbs -2 cups lukewarm water -Salt (preferably kosher or sea salt) and freshly ground pepper to taste -1 cup fine quality olive oil Instructions: 1.Combine beef, veal and pork in a large bowl 2.Add eggs, cheese, parsley, garlic, and salt and pepper to taste 3.Using your hands, blend ingredients together 4.Blend bread crumbs into meat mixture 5.Slowly add water, 1 cup at a time, until the mixture is quite moist 6.Shape meat mixture into balls (can be any size) 7.Heat oil in a large sauté pan, When oil is very hot but not smoking, fry meatballs in batches 8.When bottom half of meatball is very brown and slightly crisp, turn and cook top half 9.Remove from heat and drain on paper towels. Continue until you have worked through entire mixture 10.Lower cooked meatballs into simmering marinara sauce and cook for 15 minutes. Serve over pasta or on their own.

40: From the Kitchen of Amanda

41: Guacamole 1 ripe avocado 1 tbsp. sour cream squirt of lemon juice 1/2 tsp. cumin 1 clove garlic, crushed 1/2 tsp. sea salt 1/4 medium tomato, chopped 1/4 onion, chopped Blend avocado, sour cream, lemon juice, cumin, garlic and sea salt together. Stir in the tomato and onion. Serve with tortilla chips. | Name

42: From the Kitchen of Courtney

43: Chili Ingredients 2 pounds lean ground beef or turkey 1 (46 ounce) can tomato juice 1 (29 ounce) can tomato sauce 1 cups chopped onion cup chopped celery cup chopped green bell pepper cup chili powder 2 teaspoons ground cumin 1 teaspoons garlic powder 1 teaspoon salt teaspoon ground black pepper teaspoon dried oregano teaspoon white sugar 1/8 teaspoon ground cayenne pepper 2 cups canned red beans, drained and rinsed Directions -Place ground meat in a large skillet, cook over medium-high heat until evenly brown -Drain, crumble and set aside -Add all ingredients to a large kettle and bring to boil -Reduce heat and simmer for 1 – 1.5 hours stirring occasionally

45: Your Bridesmaids

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  • By: Jenny T.
  • Joined: over 6 years ago
  • Published Mixbooks: 0
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  • Title: Ashley's Cookbook
  • Tags: None
  • Started: over 5 years ago
  • Updated: over 5 years ago

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