Always a Special Occasion
December
2025
Dearest Squad,
The past few years have been big for this family - we’ve had proud graduations and exciting moves, new jobs and well-deserved retirements, fun getaways and unforgettable adventures, beautiful weddings and the treasured new Squad members they welcomed, precious additions to our growing MicroSquad, and so much more.
As our lives change and expand, we are so grateful for traditions like yard parties, 4th of July, and Christmas Eve Eve, that bring us back together around the same table.
Steve and Rob once proudly coined the infamous food ordering terminology “COT”, i.e. “Center of the Table.” This typically refers to going overboard on a bunch of extra sides and appetizers, or a thinly veiled excuse to order the second entree you wanted to try (as in, “I’ll get the chicken parm but we’ll have the spaghetti carbonara COT”). Some may call this out as “extra” or “excessive” or “over ordering” and most of the time…they’d be correct. But, honestly, what is COT if not a desire to bring people together, to do something for the collective happiness of the group, to have something good come your way and invite others to share in it with you?
This holiday season, we are ordering love, togetherness, celebration, and gratitude, COT. This cookbook has recipe contributions from us all, so that you can bring some Squad love to your table, no matter where that table might be.
Happy holidays and, of course, LFG!
Duncan’s Favorite Cape Cod
Bits And Pieces Party Cheese Ball
Loobia Polo Green Bean Rice
Maili Muffins - Caleb’s Way Aka Banana Muffins
Christmas Morning Cinnamon Roll
Cheesy Hasselback Potato Gratin David’s Passover Chicken Soup Mixed Mushroom &
Briggy’s Caprese Corn Salad
No Bake Energy Bites
Winter Holiday Snow Balls
Easter Potato Casserole “Trasherole”
Maili’s “First” Chicken
Sunday Penne Vodka
Taco Soup
The Mrs. Tomlin Cocktail
Sydney's Favorite Sweet Potato Pudding
Crab Dip Banana Cream Pie
DUNCAN’S FAVORITE
CAPE COD BIRTHDAY PEPPERMINT PIE
Originally created by Grammy Nancy
“Nancy used to make this for Duncan when we went to visit them every summer in Cape Cod. She would plan ahead and buy peppermint ice cream when it was seasonably available in their stores and save it especially for Duncan.”
For the crust:
◦ 2 cups Rice Krispies
◦ 4 oz (One bar) Bakers German Sweet Chocolate
◦ 4 tablespoons butter
Peppermint candy, (eg. 1 or 2 leftover candy canes), Breyers Peppermint Ice Cream (or mint chip), melted until soft , Chocolate sauce
Combine the chocolate and butter and gently melt in a saucepan, (or microwave-safe dish)
Add to the Rice Krispies and once combined press into a glass 9” pie plate
Place in freezer to harden for 20 minutes or so
Add ice cream to chocolate crust, spread evenly, top with chocolate sauce swirls and crushed peppermint pieces
Return pie to the freezer for an hour or more. Serve with sparkler birthday candles
BITS AND PIECES PARTY CHEESE BALL
Submitted by Steve
Makes 1 12-ounce cheese ball, about 8 to 10 servings
◦ 4 tablespoons good-quality salted butter
◦ 1 cup shredded sharp, flavorful cheese, in any combination that might include gruyère, cheddar or blue cheese
◦ 3 ounces fresh goat cheese
◦ 4 ounces cream cheese
◦ 1 heaping tablespoon finely chopped scallions
◦ teaspoon cayenne
◦ teaspoon fish sauce
◦ 1 tablespoon lemon juice
◦ cup chopped, salted roasted pecans
◦ 1 heaping tablespoon chopped flat leaf parsley
Instructions:
Allow the butter and cheeses to come to room temperature. They should sit out of the refrigerator for at least 30 minutes.
Put everything except the pecans and parsley in the bowl of a stand mixer fitted with the paddle attachment. Beat until smooth, scraping down the sides of the bowl once or twice. It should take about 4 minutes.
Plop the mixture onto a piece of waxed paper and gently form into a ball. Place in the refrigerator for at least 15 minutes or until firm enough to work with.
Mix the pecans and parsley together on a large plate or a cutting board, then roll the cheese ball in the mixture. Cover any surfaces with a sprinkling of the mixture and pat into the sides until you have an evenly coated ball.
Wrap well in plastic wrap and refrigerate. When ready to serve, let the ball sit out for at least a half hour to soften. Serve with good plain crackers or small toasts.
LOOBIA POLO GREEN BEAN RICE
Submitted by Steve
“This is probably the dish we make more than any other at the Tomlin household. How did this become a thing for us? Virginia Squires used to make this all the time for her family and when we were invited over for dinner, we loved it — it’s classic Persian comfort food. This is another one that you simply can’t help but keep shoveling into your mouth. The aroma and the spices are overwhelming. When COVID hit and Duncan and Faith were home with us, I figured it would be a fun and comforting blast from their past and I learned how to make it from this recipe (this whole cookbook, “Bottom of the Pot,” is great btw and strongly recommended). Loobia Polo works well for a dinner party and we have never met anyone who didn’t like and who didn’t go back for more. This may make it into your “standard rotation” too.
Ingredients: For The Mix
◦ cup olive oil (plus more as needed)
◦ 1 yellow onion, diced
◦ Kosher salt
◦ 1 pound green beans, trimmed and cut into -inch pieces
◦ 2 skinless, boneless chicken breasts (about 1 pound), or 4 skinless, boneless chicken thighs (about 1 pound) (or a combination), cut into -inch pieces
◦ 1 teaspoon ground turmeric
◦ teaspoon ground cinnamon
◦ Finely ground black pepper
◦ 3 tablespoons tomato paste, diluted in cup hot water
◦ Scant teaspoon ground saffron, steeped in 2 tablespoons hot water
◦ 3 tablespoons fresh lemon juice (plus more as needed)
Instructions:
First prepare the mix. In a large pan, heat the olive oil over medium heat.
Add the onion, sprinkle with a pinch of salt, and cook, stirring occasionally, until soft and golden, about 8 minutes.
Add the green beans and 1 teaspoons salt, and cook, stirring often, for 8 to 10 minutes.
If the pan gets too dry add more olive oil.
Take care not to burn the green beans, but also take care that the beans maintain their shape and do not turn soft and mushy.
LOOBIA POLO GREEN BEAN RICE
Submitted by Steve
Add the chicken, turmeric, cinnamon, 1 teaspoons salt, and teaspoon pepper.
Cook, stirring occasionally, drizzling a little more oil as needed, until the chicken takes on a little color, about 3 minutes.
Add the diluted tomato paste, saffron water, and lemon juice. Stir to combine. Reduce the heat to medium-low and cook at a gentle simmer, un-covered, for 15 to 20 minutes, until the chicken cooks through and all the flavors come to life. Taste as you go to make it delicious. Does it need a little more salt, more lemon juice? Taste and adjust. The mix should be juicy but not too runny, because it will get combined with the rice
While the mix simmers prepare the rice kateh-style. Place the rice, 3 cups water, salt, and butter in a large pot and bring to a boil over high heat. Give a stir, reduce the heat to low, cover, and cook just until all the water has been absorbed, 12 to 15 minutes.
It's okay to lift the lid to check, if you don't have a glass lid. As soon as all the water absorbs, gently combine the green beans-chicken mix with the rice in the pot, or turn off the heat, tip the rice out onto a large platter or bowl, gently fold in the mix, return everything back into the pot, and turn up the heat to low. Wrap the lid in a kitchen towel or a couple of layers of paper towel to catch the condensation.Make sure the kitchen towel or paper towels are secured up top so they don't catch fire! Place the lid firmly back on the pot. Cook until the rice is cooked through and fluffy, and all the flavors have melded, 25 to 30 minutes.
Gently fluff with a spoon and serve.
MAKE AHEAD: The green bean mix can be made up to 3 days in advance and stored in the fridge, or in the freezer for up to 3 months. Gently reheat before mixing with the rice.
MAILI MUFFINS - CALEB’S WAY
AKA BANANA MUFFINS
Submitted by Caleb
Chef's note: Caleb goes feral over these mu ns whenever I make them. He constantly asks me to send the recipe to every adult in his life so that he can have one on hand no matter where he may be. I have never strictly followed a recipe for these mu ns and end up making it up as I go. Other recipes will tell you that you need a bowl for wet ingredients and a bowl for dry ingredients, I am a one-bowl kinda gal. This is my best attempt to capture the essence of these mu ns and I will try to be as specific with measurements as possible. When in doubt, go with your gut and wing it.
Instructions:
◦ Mashed ripe bananas (however many are on your counter going bad because at the grocery store, Caleb promised he would eat them, then proceeded to watch them go bad, knowing I would make muffins if they remain unconsumed. Usually we have 4 left).
◦ 3-4 glugs Maple syrup (probably around 3 Tbsp, 4 if you’re feeling saucy)
◦ 5 glugs Olive Oil (again we’re assuming each glug is roughly 1 Tbsp)
◦ 3 eggs, room temperature
◦ 1 large scoop Greek Yogurt (probably cup, depends on how much yogurt is in the fridge)
◦ Vanilla Extract and/or Vanilla bean paste (I use both and measure with the heart. I have never in my life thought that I had put “too much vanilla”. Most recipes call for 1 Tbsp, but that doesn’t feel like enough to me, so I do about 1 of each.
◦ Roughly 3 - 4 cups of All-purpose Flour, you’re going off consistency here, it shouldn’t be a dough but definitely not runny.This measurement depends on banana + yogurt quantities.
◦ 2 tsp baking powder
◦ 1 tsp baking soda
◦ 1 tsp fine sea salt
◦ 1 tsp cinnamon (or just a few shakes from the container, you should be able to see the flecks of cinnamon)
◦ Chocolate Chips (optional)
MAILI MUFFINS - CALEB’S WAY
AKA BANANA MUFFINS
Submitted by Caleb
Instructions:
◦ Preheat oven to 375°
◦ In a large bowl, mash the bananas until they're pureed and there are no more large chunks. Stir in the maple syrup, olive oil, vanilla, and Greek yogurt. Add the eggs in 1 at a time and make sure they are well incorporated.
◦ Add the baking powder, baking soda, salt, and cinnamon and give it a light stir.
◦ Start to fold in flour, cup at a time. Make sure you don’t over mix! This can make your batter too dense.
◦ Optional Step: Add as many chocolate chips as humanly possible - Caleb.
◦ Grease a muffin tin, or if you’re in my house we use a tin that has 6 mini loaves. Add equal amounts of batter to each slot and put them in the oven.
◦ Depending on which tin you opt to use, start your bake time at 15 minutes and check with a toothpick to see if it comes out clean. If not, bake in 3 minute increments until it comes out clean. Enjoy!
CHRISTMAS MORNING CINNAMON ROLLS
Submitted by Sydney
DOUGH
◦ 2 cups whole milk, warm to the touch
◦ cup sugar
◦ 8 tablespoons unsalted butter, melted
◦ 2 teaspoons active dry yeast
◦ 5 cups all-purpose flour, divided
◦ 1 teaspoon baking powder
◦ 2 teaspoons kosher salt
FILLING
◦ cup light brown sugar
◦ 12 tablespoons unsalted butter, softened
◦ 2 tablespoons ground cinnamon
FROSTING
◦ 4 oz cream cheese, softened and cubed
◦ 2 tablespoons unsalted butter, melted
◦ 4 tablespoons milk
◦ 1 teaspoon vanilla extract
◦ 1 cup powdered sugar
Instructions:
Make the dough:
In a large bowl, whisk together the warm milk, sugar, and melted butter. The mixture should be just warm, registering between 100-110˚F. If any warmer, allow to cool slightly.
Sprinkle the yeast evenly over the milk mixture, stir, and let sit in a warm place for about 10 minutes until the yeast has bloomed.
Add 4 cups (500 g) of flour to the milk mixture and stir with a wooden spoon until just combined.
Cover the bowl with a kitchen towel or plastic wrap and let rise in a warm place for 1 hour, until nearly doubled in size.
Generously butter 2 9-inch (23 cm) round baking pans and set aside. Make the filling: In a medium bowl, combine the brown sugar, butter, and cinnamon.
Mix well, then set aside.
CHRISTMAS MORNING CINNAMON ROLLS
Submitted by Sydney
Remove the plastic wrap from the dough and add the remaining cup of flour, baking powder, and salt.
Stir well, then turn out onto a clean surface. Leave a bit of flour nearby to use as needed, but try not to incorporate too much.
Knead the dough for at least 10 minutes, adding more flour as necessary, until the dough just loses its stickiness and does not stick to the surface or your hands. The dough should be very smooth and spring back when poked.
Using unflavored dental floss, cut the log into evenly pieces, about 1½ inches (8cm) thick.
Place the cinnamon rolls in the prepared pans, 1 in the center and about 5 around the sides.
Cover with a towel and let rise in a warm place for 35-45 minutes, until expanded by about half of their original volume.
If you’re saving the cinnamon rolls for later, cover with plastic wrap and freeze for up 3 months.
Roll the dough out into a large rectangle, about -inch (1 cm) thick. Fix the corners with a bench scraper or a spatula to make sure they are sharp and even.
Spread the filling evenly over the dough.
Starting from one short end, roll up the dough into a log and pinch the seam closed. Place seam-side down. Trim any uneven ends
Preheat the oven to 350˚F (180˚C).
Bake the cinnamon rolls for 25-30 minutes, until golden brown.
While the cinnamon rolls are baking, make the frosting: In a medium bowl, whisk together the cream cheese, melted butter, milk, and vanilla extract until smooth. Gradually add the powdered sugar and whisk until homogenous and runny.
When the cinnamon rolls are finished, let cool for about 10 minutes.
Drizzle the frosting over the cinnamon rolls, using the back of a spoon to spread if desired.
Enjoy!.
CHEESY HASSELBACK POTATO
GRATIN
Submitted by Scott
Ingredients:
Yield 6 servings
◦ 3 ounces finely grated Gruyère or Comté Cheese
◦ 2 ounces finely grated Parmigiano-Reggiano
◦ 2 cups heavy cream
◦ 2 medium cloves garlic, minced
◦ 1 tablespoon fresh thyme leaves, roughly chopped
◦ Kosher salt and black pepper
◦ 4 to 4 pounds russet potatoes, peeled and sliced -inch thick on a mandoline slicer (7 to 8 medium, see tip)
◦ 2 tablespoons unsalted butter
Video Here
Instructions:
Adjust oven rack to middle position and heat oven to 400˚
Combine cheeses in a large bowl.
Transfer of cheese mixture to a separate bowl and set aside. Add cream, garlic and thyme to cheese mixture. Season generously with salt and pepper. Add potato slices and toss with your hands until every slice is coated with cream mixture, making sure to separate any slices that are sticking together to get the cream mixture in between them.
Grease a 2-quart casserole dish with butter. Pick up a handful of potatoes, organizing them into a neat stack, and lay them in the casserole dish with their edges aligned vertically. Continue placing potatoes in the dish, working around the perimeter and into the center until all the potatoes have been added. The potatoes should be very tightly packed. If necessary, slice an additional potato, coat with cream mixture, and add to casserole.
CHEESY HASSELBACK POTATO GRATIN
Submitted by Scott
Instructions: continued
Pour the excess cream/cheese mixture evenly over the potatoes until the mixture comes halfway up the sides of the casserole. You may not need all the excess liquid.
Cover dish tightly with foil and transfer to the oven.
Bake for 30 minutes.
Remove foil and continue baking until the top is pale golden brown, about 30 minutes longer.
Carefully remove from oven, sprinkle with remaining cheese, and return to oven.
Bake until deep golden brown and crisp on top, about 30 minutes longer. Remove from oven, let rest for a few minutes, and serve.
This potato recipe has been a hit every time I have served it.... It's a favorite because it combines two of my favorite things, crisp potatoes and gooey cheese. Hasselback potatoes are great because they give you a crisp edge along with buttery goodness. This is a little easier than cutting hasselback style because you can use a mandoline or food processor to make thin slices. The trick is the layering of the potatoes on edge in your skillet, creating the hasselback e ect. This side will shine with any main dish, a steak, roast, fowl or even fish, anywhere a creamy gratin works with your entree. Bon Appetit!
Tip
Because of variation in the shape of potatoes, the amount of potato that will fit into a single casserole dish varies. Longer, thinner potatoes will fill a dish more than shorter, rounder potatoes. When purchasing potatoes, buy a few extra in order to fill the dish if necessary. Depending on exact shape and size of potatoes and casserole dish, you may not need all of the cream mixture.
DAVID’S PASSOVER CHICKEN SOUP
Submitted by David
Matzo Balls
◦ 4 eggs
◦ 1 teaspoon salt
◦ 1 teaspoon cinnamon (optional, but might be a Maisel secret ingredient)
◦ teaspoon white pepper
◦ 6 tablespoons chicken fat or oil
◦ 1 cup matzo meal
◦ cup soup stock or water
Beat the eggs with the salt, cinnamon, pepper and chicken fat or oil. Add the matzo meal and the soup or water.
Mix thoroughly. Cover and allow the mixture to stand in the refrigerator for 1 hour or more.
Bring 4 quarts of salted water to a boil. Shape the mixture into matzo balls and drop in the boiling water.
Cook covered for half an hour. Balls are then ready to be added to soup.Twelve large matzo balls can be made with these ingredients.
DAVID’S PASSOVER CHICKEN SOUP
Submitted by David
The Stock:
◦ 1 (3 pound) whole chicken
◦ 4 carrots, halved
◦ 4 stalks celery, halved
◦ 1 large onion, halved
◦ water to cover
◦ salt and pepper to taste
Instructions:
Place chicken, carrots, celery, and onion in a large soup pot; add enough cold water to cover.
Bring to a boil over medium heat; reduce heat to low and simmer, uncovered, until meat falls off of the bone, about 90 minutes. Skim off foam every so often, as needed.
Remove chicken from the pot. You can chop it up use it for another meal or make chicken salad.
Strain out vegetables and chop them into smaller pieces; Add salt and pepper to taste.
MIXED MUSHROOM & SPINACH LASAGNA
Submitted by Madison
"This is a little complicated but well worth it. Makes enough for 6 to 8 people at once or if solo - a week and a half.”
BASIL PESTO
◦ cup slivered or sliced almonds
◦ 1 cups packed torn basil leaves
◦ 2 tablespoons olive oil
◦ 2 tablespoons water
◦ 1 tablespoon lemon juice
◦ teaspoon grated lemon zest
◦ teaspoon salt
◦ 2 to 3 cloves garlic, chopped
MUSHROOM SPINACH FILLING
◦ 16 ounces button or cremini mushrooms*
◦ 1 teaspoon olive oil
◦ 6 cups spinach
◦ Salt
*You can do half and half or whatever
OTHER STUFF
◦ 1 pound lasagna noodles
◦ Double batch of House Marinara
◦ Double batch of Tofu Ricotta
◦ Sliced tomatoes (optional)
Instructions:
Make the Pesto - or do as the Thatchers do and buy legit store pesto. Put all the ingredients for the pesto in a food processor and blend until smooth-ish. No food processor? Just put the almonds in a plastic bag and smash them up with a rolling pin or a can until they are tiny, and chop the rest up super small, too. Mix it with a fork until it looks like a paste. Set it aside.
Make the Filling
Remove any tough mushroom stems and slice up the mushrooms into pieces no larger than a nickel. Heat the oil in a large sauté pan over medium heat. Add the mushrooms and sauté for about 2 minutes. Fold in the spinach, add a small pinch of salt, and continue cooking until all the spinach is wilted, about 3 more minutes. Turn off the heat and stir in 2 tablespoons of the pesto. Taste and add more if you like. You know how you do.
Preheat the Oven
MIXED MUSHROOM & SPINACH LASAGNA
Submitted by Madison
TOFU RICOTTA… it’s actually good
Makes about 2 cups
◦ cup raw hulled sunflower seeds
◦ 1 block (14 ounces) extra-firm tofu
◦ 1 tablespoon olive oil
◦ teaspoon grated lemon zest
◦ 1 tablespoon lemon juice
◦ teaspoon salt
◦ 3 to 4 cloves garlic, minced
◦ cup nutritional yeast*
Instructions:
Pour the sunflower seeds into a food processor and run until is in tiny pieces.
Take the tofu out of its package and with your hands, squeeze out as much water as you can.
Add it to the food processor and run it until it is all mixed in with the sunflower seeds and looks kinda smooth.
Dump into a bowl with the olive oil, lemon zest, lemon juice, salt, and garlic.
Mix that all together and then stir in the nutritional yeast. Done and done.
Throw that in the fridge until you need it.
You can make this a day ahead of time if you’re pressed for time.
Assemble:
Cook the noodles according to the package directions.
Ladle about 1 cup of the marinara sauce into the bottom of the baking dish and lay down enough noodles to cover the bottom with just a bit of overlap.
Spread about one-third of the ricotta down, followed by one-third of the mushroom filling, and then pour another cup of the sauce over top.
Spread a spoonful or two of the pesto over all of that and then do another layer of noodles.
Repeat the whole process until you run out of room and top with the final layer of noodles.
Cover the noodles with the remaining sauce. If you want to look extra fancy, add sliced tomato rounds on top.
Bake It:
Cover with foil and throw it in the oven for about 30 minutes.
Gently take off the foil after that and bake it until the edges of the noodles start to look a little golden, another 25 to 30 minutes.
Let it sit for 10 to 15 minutes before going to town.
Top with some of the remaining pesto and serve.
ROBBO’S WORLD FAMOUS
MULTI-LAYERED
LASAGNE
Submitted by Robert
Ingredients:
This is the perfect comfort meal or a great prep a day or two in advance of the kids coming home. You can easily double the recipe with an 8x16 pan and have enough for a full house. Pair it with a big cab or malbec, garlic bread, and a caesar salad. It's a can't miss to make everyone happy.
◦ Shredded 1lb block of low moisture whole milk mozzarella - not fresh or buffalo, just the regular block
◦ 1lb container of whole milk ricotta
◦ A container of Kraft Parmesan/Romano grated cheese
◦ Some oregano and basil
◦ 1 16oz box of Di Martino oven ready lasagna sheetsBarilla is a good second choice
◦ A large jar of savory plum tomato sauce like Mezetta
◦ 8x8” deep baking sheet
◦ 1.5lb lean ground beef – you may have extra but better to be safe.
◦ Black pepper
◦ 2 eggs
◦ Roll of paper towels or a large dry dish towel
◦ Aluminum Foil
Instructions:
In a pan, cook the ground beef, chopping it up into very small bits. If they’re too big you won’t get consistent layers. Drain off the excess fat and set aside.
Beat the 2 eggs in a small bowl
In a large mixing bowl dump the ricotta from the container in whole – like a plop.
Pour the eggs over and top with cup of the shaky cheese.
Add tsp oregano and tsp basil and black pepper to taste “Fold” the ingredients, don’t beat them into a cream. The result should be a consistent very light yellow grainy texture. If too smooth, add some more shaky.
ROBBO’S WORLD FAMOUS
MULTI-LAYERED
LASAGNE
Submitted by Robert
Make a thin layer of sauce on the bottom of your pan.
Put 4 lasagne sheets into the water.
Boil until al dente – make sure not overcooked.
Remove and dry both sides of the sheets on the towel.
Note: for faster results skip the boiling entirely and just dress the dry “oven-ready” sheets.
Smear a thin layer of ricotta on each sheet.
Place the first two smeared layers in the pan.
Bring a large pasta pot to a boil. You’ll want to keep adding water as it’s boiling. Just enough to keep the water level consistent, but not so much that it cools the water or stops the boil.
Preheat oven to 350º
Then sprinkle a sparse amount of shredded mozzarella and ground meat on top, followed by an overall drizzle of sauce. Remember that this recipe is about adding as many layers as possible so don’t overdo the ingredients on each layer. Make sure that you spread your ingredients evenly, covering the sides and corners so that they don’t collapse during baking.
Repeat the process with the next two smeared sheets but at a 90º angle so that you have a reverse weave – and so on.
Try to get 7-8 layers if you can for a nice dense lasagne.
Your top layer doesn’t get smeared. Just place the dried sheets in the right pattern on the top then smother with ample mozzarella only.
Cover loosely with foil to avoid touching the cheese.
Place in the oven and cook for 30-40 minutes. If you have a thermometer, it’s ready when the center is around 180º
Start warming your remaining sauce on low when you have around 10 mins remaining in the baking.
Remove foil and return to the oven. Set to broil and watch closely. You want to get a slightly chewy edge and bubbly top, but not burned. Be careful here not to start the broil and walk away.
Remove and let cool for about 5 minutes.
Cut into 4 squares with a good sharp knife. Use a spatula to carefully remove and plate.Try to keep the shape intact as this helps the presentation.
Cover with heated sauce to taste.
Enjoy!
ALMOND
FLOUR CAKE
Submitted by Elizabeth
Instructions:
Preheat the oven to 350°F.
Generously grease an 8-inch nonstick cake pan with soft butter.
Ingredients:
◦ tablespoon butter - for pan
◦ 4 large eggs
◦ cup honey - real or sugar-free, or maple syrup (I use real honey!)
◦ 1 tablespoon vanilla extract
◦ 1 cups superfine almond flour - 6 ounces
◦ teaspoon salt
◦ teaspoon baking soda - or 2 teaspoons of baking powder, gluten-free if needed
I found this recipe years ago while searching for a simple, delicious gluten-free dessert. As luck would have it, it was a smashing success on the very first try many Eve Eves ago.
I’ve made it many, many, many times since. One note of caution: it does tend to stick to the pan, so I always recommend placing a ring of parchment underneath the batter.
In a large bowl, lightly whisk the eggs. Gradually whisk in the honey, vanilla, almond flour, kosher salt, and baking soda. Don't over-mix the batter.
An overworked batter can cause the middle of the cake to collapse as it cools.
Use a spatula to transfer the batter into the prepared pan.
Bake until fragrant and set, and a toothpick inserted in the center comes out clean, 22-25 minutes.
Cool the cake in the pan on a cooling rack for 10 minutes.
Then, invert it onto the cooling rack and cool for 20 more minutes.
If you wish, dust the cake with a powdered sweetener, then slice and serve.
ALMOND
FLOUR CAKE
Submitted by Elizabeth
Notes:
This sugar-free honey worked well when I tried it. If using it, a slice has about 199 calories, 6 grams of carbs, and 3 grams of fiber. I use Bob's Red Mill Super-Fine Almond Flour. One cup of this flour weighs 4 oz, so 1.5 cups weigh 6 ounces. It's best to measure almond flour by weight rather than by volume.
Occasionally, baking soda can cause a reaction in baked goods that results in an ammonia smell. If you're concerned about it happening, use 2 teaspoons of baking powder (gluten-free if needed) instead of baking soda.
If you'd like to frost the cake, cool it completely before frosting. The cake's texture improves after being stored overnight.
Keep unfrosted leftovers in a sealed container in the fridge for up to 5 days. Briefly warm them in the microwave (10 seconds per slice) before enjoying them. You can also freeze slices of this cake for up to three months.
Variations;
The zest of a lemon or an orange significantly elevates this cake. Add about a tablespoon, and make sure you only grate the outer peel, not the bitter white layer.
If you like cinnamon, add a teaspoon of cinnamon to the batter.
Sometimes, I use flavor extracts other than vanilla, such as coconut, almond, or orange. If opting for those, use just 1 teaspoon, not a full tablespoon. They are typically more potent than vanilla extract.
SQUAD MIXED BERRY BUNDT CAKE
Submitted by Rosemary
Ingredients
◦ 5 eggs
◦ 1 cups granulated sugar
◦ 20 Tbsp (2 sticks) unsalted butter, room temperature, cut into small pieces.
◦ 2 Tbsp kirsch (or other fruit liqueur. Cointreau works well, and then you can add a float to your margarita).
◦ 2 cups all-purpose flour.
◦ 1 tsp baking powder.
◦ Pinch of salt
◦ 3 cups raspberries
◦ 1 cups blueberries or blackberries (personally, prefer the blackberries, they get nice and ‘jammy’)
◦ Confectioners’ sugar, for dusting (optional)
Notes / Substitutions
Room temperature recommended
You could use salted + omit extra salt *I prefer unsalted
Optional: vanilla extract could substitute
Maybe try part whole wheat for a denser texture (Nah!)
Ensure it's fresh
To balance sweetness
Fresh or frozen (if frozen, thaw & drain) * I’d stick with Fresh!
Your choice, or mix both, personally, I prefer the blackberries, they get nice and “jammy”
If you left it in the oven too long-whipped cream will save you
SQUAD MIXED BERRY BUNDT CAKE
Submitted by Rosemary
Servings: 10-12
Prep Time: ~20 minutes
Cook Time: ~1 hour
Instructions:
Preheat oven to 325°F. Butter and flour a Sand Castle bundt pan.(PAM baking spray will save you- don’t be shy with it !)
In a large bowl, blend the eggs & granulated sugar. Using an electric mixer, beat in the butter & liqueur until fluffy.
Add all but 2 Tbsp of the flour, plus baking powder and salt. Beat until well incorporated; no lumps.
In another bowl, toss 1 cups raspberries + blueberries (or blackberries) with the remaining 2 Tbsp flour to coat.
Using a rubber spatula, gently fold the floured berries into the batter.
Pour batter into prepared pan. Bake until a wooden skewer inserted into center comes out clean, about 1 hour.
Start checking at 50 minutes!
Transfer the pan to a wire rack. Let cake cool in pan for 20-25 minutes. Then unmold onto rack and let cool completely
Once cooled, fill the center of the cake with the remaining 2 cups of raspberries.
Dust top with confectioners’ sugar.
LEMON CAKE
Submitted by Margaret-Anne
Ingredients:
◦ Vegetable oil spray for greasing the pan
◦ Flour for dusting the pan
◦ 1 package yellow cake mix(I use a lemon cake mix if it's available)
◦ 1 package lemon gelatin
◦ cup hot water (from the tap)
◦ cup vegetable oil
◦ 4 large eggs
◦ 1 cup powdered sugar
◦ 2 tablespoons fresh lemon juice (from 1 lemon)
◦ 1 teaspoon grated lemon
LEMON CAKE
Submitted by Margaret-Anne
Instructions:
Preheat the oven to 350°
Grease and flour a 12 cup Bundt pan
Place the cake mix, gelatin, water, oil, and eggs in a large mixing bowl and beat with an electric mixer on low speed for 30 seconds, until combined
Stop the mixer and scrape the sides of the bowl
Increase the mixer speed to medium and beat until smooth, 1 minute more
Pour the batter into the prepared pan and place the pan in the oven
Bake until the cake is lightly browned and begins to pull away from the sides of the pan, 35 to 40 minutes
Remove the pan from the oven and place it on a wire rack to cool for 10 minutes
Meanwhile, prepare the glaze
Whisk together the powdered sugar lemon juice, and zest until smooth in a small bowl
Run a long, sharp knife around the edge of the cake, and invert it onto a serving plate
Spoon the glaze over the cake
Slice and serve
Ingredients:
The Lemon-Dill Vinaigrette:
◦ Juice of 1 large lemon
◦ cup extra-virgin olive oil
◦ 1 teaspoon dill weed
◦ 1-2 cloves garlic, minced
◦ Salt & pepper, to taste
MEDITERRANEAN COUSCOUS SALAD
Submitted by Catherine
Servings ~6+
Prep ~15 min,
Cooking ~10 min
Total Time ~25 mins
The Salad:
◦ 2 cups pearl couscous (Israeli couscous)
◦ Extra virgin olive oil (for toasting the couscous)
◦ 2 cups grape (or cherry) tomatoes, halved
◦ cup red onions, finely chopped
◦ English cucumber, finely chopped
◦ 15-oz can chickpeas, drained & rinsed
◦ 14-oz can artichoke hearts, roughly chopped if needed
◦ cup pitted Kalamata olives
◦ 15-20 basil leaves, roughly chopped or torn (plus extra for garnish)
◦ 3 oz fresh baby mozzarella (optional; can use feta or omit for vegan)
Instructions:
1: Make the vinaigrette
COUSCOUS
SALAD
Submitted by Catherine
Combine lemon juice, cup olive oil, dill weed, minced garlic, salt, and pepper in a bowl. Whisk and set aside.
2: Toast & cook the pearl couscous.
In a medium heavy pot, heat ~2 tablespoons of olive oil.
Add the pearl couscous and sauté briefly, until golden brown.
Add boiling water (about 3 cups, or as directed on the couscous package), cook until couscous is tender per package instructions. Drain and let cool.
3: Combine salad ingredients. In a large mixing bowl, combine tomatoes, red onion, cucumber, chickpeas, artichokes, olives, and part of the basil (reserve some for garnish). Add the cooled couscous and gently toss.
4: Dress the salad.
Whisk the vinaigrette again, then pour it over the couscous mixture.
5: Mix to combine. Taste, adjust salt & pepper if needed.
Finish & serve. Fold in the mozzarella if using. Garnish with extra basil. Serve warm, room temp, or cold.
This refreshing couscous salad is perfect for any summer gathering, whether it be a San Diego yard party or a NYC apartment dinner (travels well).
Tips & Variations-Veganize
Omit the cheese (mozzarella/feta).
Make-ahead: Salad can be prepared a day in advance; flavors deepen overnight. If making ahead, wait to add cheese until just before serving.
Ingredient Swaps: Use other beans if you prefer, or substitute herbs (e.g. mint, parsley) if basil unavailable. Vegetables can vary (bell peppers, carrots, broccoli, spinach, etc.).
REBBE’S GO-TO HUMMUS MICHAEL SOLOMONOV’S RECIPE FROM ZAHAV
Submitted by Alex
PART 1: BASIC TEHINA SAUCE
◦ 1 head garlic
◦ cup lemon juice (from 3 lemons)
◦ 1 teaspoons kosher salt
◦ 2 generous cups tehina
◦ teaspoon ground cumin
Instructions:
Break up the head of garlic with your hands, letting the unpeeled cloves fall into a blender. Add the lemon juice and teaspoon of the salt. Blend on high for a few seconds until you have a coarse puree. Let the mixture stand for 10 minutes to let the garlic mellow.
Pour the mixture through a fine-mesh strainer set over a large mixing bowl, pressing on the solids to extract as much liquid as possible. Discard the solids.
Makes about 4 cups
This Simple Sauce is one of my basic building blocks and is so versatile that once you master it, there are a million things you can do with it. The important step here is to allow the garlic and lemon juice to hang out for 10 minutes after blending but before adding the jarred tehina. This step helps stabilize the garlic and prevents it from fermenting and turning sour and aggressive, which is the problem with a lot of tehina sauces (and therefore the hummus made from them).
Because you're making an emulsion (oil-based tehina incorporated into water and lemon juice), the tehina sauce can sometimes separate or seize up. Don't panic! That's why you keep a glass of ice water nearby and add a few tablespoons at a time to the lemon juice-tehina mixture while you're whisking, until your creamy emulsion returns.
Add the tehina to the strained lemon juice in the bowl, along with the cumin and 1 teaspoon of the salt.
Whisk the mixture together until smooth (or use a food processor), adding ice water, a few tablespoons at a time, to thin it out. The sauce will lighten in color as you whisk.
When the tehina seizes up or tightens, keep adding ice water, bit by bit (about 1 cups in total), whisking energetically until you have a perfectly smooth, creamy, thick sauce.
Taste and add up to 1 teaspoons more salt and cumin if you like.
If you're not using the sauce immediately, whisk in a few tablespoons of ice water to loosen it before refrigerating.
The tehina sauce will keep a week refrigerated, or it can be frozen for up to a month.
REBBE’S GO-TO HUMMUS
MICHAEL SOLOMONOV’S RECIPE FROM ZAHAV
Submitted by Alex
Instructions:
PART 2: HUMMUS TEHINA
◦ 1 cup dried chickpeas
◦ 2 teaspoons baking soda
◦ 1 cups Basic Tehina Sauce plus a bit more for the topping
◦ 1 teaspoon kosher salt
◦ teaspoon ground cumin
◦ Paprika
◦ Chopped fresh parsley
◦ Olive oil, for drizzling
Makes about 3 cups
Place the chickpeas in a large bowl with 1 teaspoon of the baking soda and cover with water. (The chickpeas will double in volume, so use more water than you think you need.)
Soak the chickpeas overnight at room temperature.The next day, drain the chickpeas and rinse under cold water.
Place the chickpeas in a large pot with the remaining 1 teaspoon baking soda and add cold water to cover Tehina least 4 inches.
Bring the chickpeas to a boil over high heat, skimming off any scum that rises to the surface.
Lower the heat to medium, cover the pot, and continue to simmer for about 1 hour, until the chickpeas are completely tender. Then simmer them a little more. (The secret to creamy hummus is overcooked chickpeas; don't worry if they are mushy and falling apart a little.) Drain.
Combine the chickpeas, tehina sauce, salt, and cumin in a food processor. Puree the hummus for several minutes, until it is smooth and uber-creamy Then puree it some more!
To serve, spread the hummus in a shallow bowl, dust with paprika, top with parsley and more tehina sauce if you like, and drizzle generously with oil.
BRIGGY’S CAPRESE CORN SALAD
Submitted by Brigid
Ingredients:
◦ 1 package of arugula
◦ 6 ears of corn (kernels cut from the cobs)
◦ 1 pint cherry tomatoes (quartered)
◦ 1 chopped red bell pepper
◦ 8 ounces mini marinated mozzarella balls (halved)
◦ Preferred brand is BelGioioso
◦ 1 cup of freshly chopped basil
CHALLAH
Makes about 2 medium loaves of challah, or make 2 smaller loaves and you can use the remaining dough to make babka!
Submitted by Aria
Instructions:
Ingredients:
◦ 1 packets (or 1.5 Tbsp) rapid rise yeast
◦ 1 Tbsp sugar
◦ 2 cups lukewarm water, divided
◦ cup honey
◦ 1 Tbsp salt
◦ cup canola or any neutral oil
◦ 2 eggs
◦ 7 cups bread flour, AP can also work but the consistency will be slightly different
Add the yeast, sugar, and 1 cup lukewarm water to a bowl and rest for a few minutes until the yeast starts to bloom. Add the honey, salt, oil and eggs and mix to incorporate. Stir in remaining lukewarm water.
Add half of the flour and mix with a spoon until creamy. Add almost all of the rest of the flour (leaving over cup or so) and knead with your hands until your dough is smooth and elastic, adding more flour as needed, until the dough is no longer sticky. Be careful not to over knead the dough. This can also be done in a stand mixer with the hook attachment until the dough is incorporated.
When you are done kneading, grease the dough with a tbsp of oil and cover it with a damp towel. Put it in a warm place (I like to put my oven on to the lowest temperature, wait until it heats, and turn it off before placing the dough in to rest). Leave the dough to rise for 1 -2 hours. Punch it down, and braid. When you are done shaping the loaves, leave them to rise for 30 minutes. Brush with eggwash (made of 1 egg and 1 tbsp of maple syrup). If you would like to add any toppings, now is the time! I like mine with some flaky salt on top. Bake at 350° until golden brown, about 35 minutes. (check the bottoms of the challahs, they should be browned and hollow when you tap on them).
“This recipe is so flexible. Add chopped nuts, seeds, cocoa powder, a scoop of protein powder - almost anything you like. No time for rolling balls? Make bars by spreading the mix into a pan. I love to make a batch and keep them freezer ready for on the go snacks or long airplane rides!”
NO BAKE ENERGY BITES
Submitted by Janette
Ingredients:
◦ 1 cup old-fashioned oats
◦ cup toasted shredded coconut (sweetened or unsweetened)
◦ cup peanut butter (creamy or crunchy)
◦ cup ground flaxseed (optional if you don’t have it)
◦ cup semisweet chocolate chips (the mini’s work best)
◦ cup honey (or maple syrup)
◦ 1 tablespoon chia seeds (optional)
◦ 1 teaspoon vanilla extract
Instructions:
Stir all ingredients together in a large mixing bowl until thoroughly combined.
Cover the mixing bowl and chill in the refrigerator for 1-2 hours, or until the mixture is chilled.
(This will help the mixture stick together more easily.)
Roll into mixture into 1-inch balls.
Serve or refrigerate in a sealed container for up to 1 week, or freeze for up to 3 months.
Yield: 20-25 Energy Bites
Prep time: 20 mins
Cook time: 0 mins
(Just my style!)
Total time: 20 mins
“I will never forget how thrilled I was as a little girl when my parents brought me an ice cream snow ball when they returned home from a party they had attended. The snow ball had a decoration of artificial holly and a red candle on top. Delightful!! This is my version to recreate this very happy memory - with the bonus of edible holly. The best part is that the littlest squadlings can help make it.”
WINTER HOLIDAY SNOW BALLS
Submitted by Patsy
Instructions:
Scoop and form vanilla ice cream into round snow ball shapes and roll in coconut until very well coated.
Place snowballs on wax paper, or glass casserole dish and return to the freezer.
Combine several tablespoons of butter with marshmallows and quickly melt in a pan over low heat.
Stir in several drops of green food coloring until you like the shade. Add Corn Flakes.
With buttered hands, form green marshmallow cornflakes into a wreath shape onto a round serving platter.
Dot with red cinnamon candies.
Once the wreath is hardened, place snowballs in the middle and serve.
Ingredients:
◦ Vanilla Ice Cream
◦ Sweetened Shredded Coconut
◦ Kelloggs Corn Flakes
◦ 1 bag of Mini Marshmallows
◦ Butter
◦ Green food coloring
◦ Red Cinnamon Candies
EASTER POTATO CASSEROLE
OR AS STEVE CALLS IT, “TRASHEROLE”
Submitted by Patsy
For the Topping:
◦ 2 cups corn flakes
◦ 2 tablespoons melted butter
Preheat oven to 350°, lightly butter 9” x 13” casserole.
In a large bowl combine sour cream, can of soup, 2 cups of cheddar cheese, chopped onion, all but 2 tablespoons of the melted butter, add hash browns.
Stir until well combined and separated into a buttered casserole.
Combine cornflakes and 2 tbsp melted butter. Sprinkle evenly over potato mixture.
Bake for 45 minutes or until crispy on top and brown along the edges.
This is a recipe that we are consistently surprised to like as much as we do. I think it is twice as delicious if you only serve it at Easter parties in the yard.
For the Filling:
◦ 1 32 oz package of frozen hashbrowns, thawed
◦ 1 can cream of celery soup, (or cream of chicken)
◦ 2 cups shredded sharp cheddar cheese
◦ 1 16 oz container of sour cream
◦ 1 stick of butter, divided, melted
◦ 1 onion finely chopped
◦ Salt and Pepper to taste
MAILI’S
“FIRST” CHICKEN
Submitted by Maili
Ingredients:
◦ One (3 - to 5-pound) whole chicken
◦ cup olive oil or room temperature butter
◦ 2 teaspoons sea salt
◦ teaspoon freshly ground black pepper
◦ 2 tablespoons fresh thyme leaves
◦ 6 cloves garlic, minced
◦ 6 shallots or small onions, peeled and kept whole
◦ 2 lemons
◦ Juice and zest of 1 lemon
Instructions:
Preheat oven to 350°F (175°C).
Remove giblets from chicken, rinse the chicken inside and out, and pat dry. Tie the legs together with kitchen string if you have it (clearly I didn’t). Make sure chicken is not still cold from the fridge. If needed, let it rest on the counter for an hour to come to room temperature.
On our first trip together, Alex and I stayed at an AirBNB just outside of the Sequoia National Forrest in Wo ord Heights. When planning our trip, I decided to test out roasting a whole chicken for the first time. How hard could it be? (Turns out, the AirBNB oven was barely functional, so it did take much longer than anticipated.) Flash forward a year or two, and Alex and I are about to move in together. Alex’s childhood Rabbi and his daughter were coming to town and staying at the hotel next to our home. They were the first guests we hosted in our apartment together, so it only felt appropriate to make our “first” chicken.
Combine your olive oil (or butter), sea salt, pepper, garlic, and thyme leaves. Rub all over the chicken (even under the skin).
Place the chicken in a large cast-iron casserole, Dutch oven, or roasting pan, breast side up.
Quarter your lemons and shallots; place however many can fit within the cavity of the chicken. Place the rest around/under the chicken in the pan.
Roast the chicken in the oven, covered with foil, for 1 hour. Baste with pan juices and lemon juice and sprinkle with half of the lemon zest.
Increase oven temperature to 425°F (220°C).
Continue roasting the chicken, uncovered, until an instant-read thermometer reads 165°F (74°C) when inserted into the thickest part of the thigh, and the skin is crisp and golden, 15 to 30 minutes more. Sprinkle with the remaining lemon zest.
Let the chicken rest 15 minutes, then carve and serve. If you’re feeling up to it, you can slice up some potatoes and cook them under the chicken as a side.
SUNDAY
PENNE VODKA
Submitted by The Maisel’s
Instructions:
Ingredients:
◦ 1 Shallot
◦ 2-3 Cloves Garlic
◦ Olive Oil
◦ Tomato Paste - 8oz
◦ Red Pepper Flakes/Calabrian Chili
◦ Vodka - 3 Tablespoons
◦ Parmesan
◦ Basil
◦ Heavy Cream - 1 Cup
◦ Penne Pasta - 1 Bag
Add one medium finely cut shallot and 2-3 cloves grated garlic to olive oil in a large pan.
Sweat down for 3-5 minutes and add half a cup of tomato paste, let it caramelize.
Add as much red pepper flakes or calabrian chili paste as you want (we use about 1 teaspoon), 3 tablespoons of vodka and cook off alcohol (1 minute)- you can always add more spice later but start here.
Add 1 cup heavy cream.
Make 1lb pasta and heavily salt water, you can use any pasta you want - save 1 cup pasta water.
Quick tip: under cook the pasta ever so slightly, like 1 minute under so it finishes cooking in the sauce.
Add a bit of pasta water at a time, 2 tablespoons butter, 1 cup of freshly grated parm, and chiffonade fresh basil to sauce - don’t forget to taste for salt and pepper.
Finish off with fresh room temp burrata, parm,and more basil.
TACO SOUP
Submitted by Patsy
Ingredients:
◦ 2 lbs ground beef
◦ 2 cans of canned chili beans (or black or red beans)
◦ 1 packet ot taco seasoning (or 1tbsp of cumin, dash of chili peppers, garlic powder, salt and pepper)
◦ 1 can of green chilis
◦ 1 large onion, chopped
◦ 1 can of corn (or 2 ears of fresh corn kernels removed from husk)
◦ 1 large can of fire roasted tomatoes
◦ 1 cup of chicken broth
◦ 1 small can of tomato sauce
1 or more bags of your favorite corn chips
F topping: sour cream, shredded cheese, chopped spring onions
Serves one neighborhood squad of trick-or-treaters who are otherwise focused on eating candy. “If you serve this to hungry and excited kids before you go out trick-or-treating you feel that at least you got some protein and veggies in before all the candy. Letting the kids serve themselves, over a nice handful of chips makes it seem like a part of the fun.”
Instructions:
Brown beef with onions & garlic, drain excess grease, add taco seasoning and taco sauce
Place in the slow cooker and combine with all other ingredients
Set to “high” and heat for 2-3 hours
Let the kids serve themselves over a handful of chips
Top with sour cream, shredded cheese & chopped green onions
THE MRS. TOMLIN
COCKTAIL
Submitted by Steve
Ingredients:
◦ Tall glass of Ice
◦ Lemon Pelligrino
◦ Gin (Patsy prefers Mahon Mallorcan)
◦ Lemon slice and mint leaf garnish
“This cocktail recipe was developed to respond to the fact that Patsy likes drinks that have a summer-refreshing vibe and a mild taste of alcohol. One year we were visiting our Irish friends and their extended family. We made this drink for everyone and enjoyed the fun of calling it a “Mrs. Tomlin.” Some of the young adults there assumed that it was a real, standard American cocktail and subsequently tried to order it, by name, in an American bar! We were surprised when they served it at their daughter’s wedding as a signature cocktail.”
SWEET POTATO PUDDING
Submitte by Grandma Marcia
Ingredients:
◦ 2 lg. cans of sweet potato (Princella yams pref.)
◦ c. brown sugar
◦ 2 T. melted butter in recipe
◦ Salt, cinnamon and nutmeg
◦ 5 T. crushed pineapple
◦ Marshmallows to decorate top
◦ Nuts, opt.
◦ 2 T. melted butter sprinkled on top
Instructions:
◦ Mix all ingredients
◦ Place into buttered 9 x 12-inch baking dish
◦ Sprinkle butter on top
◦ Bake at 350° until good and hot about 40 minutes
◦ Add marshmallows and bake until melted and browned
Can be prepared in advance, frozen and then cooked.
CRAB DIP
Submitted by Patsy
Instructions:
Ingredients:
◦ 1 can of crab meat (same size as a tunafish can)
◦ 1 onion diced
◦ 1 8 oz package of cream cheese
◦ Chili powder or any spicy seasoning you like (to taste)
◦ Paprika for topping
Serve with crackers or a sliced crusty French bread. Toast the bread for extra credit but not essential.
Mix everything in a bowl
Transfer into a smallish baking dish
Bake at 350° until golden brown (Maybe 20 - 30 minutes?)
(Or you can also broil for a few minutes at the end of baking)
Adjust the recipe however you like. The absolute secret is that everyone loves toasty-baked cream cheese. You simply can’t go wrong.
BANANA CREAM PIE
Submitted by Ben
“This foolproof banana cream pie is so easy I think even Daphne could probably make it.”
Ingredients:
◦ 1 pie crust
(homemade or 1 Pillsbury pre-made crust, baked to instructions on package)
◦ 2 ripe bananas, sliced into inch rounds
◦
◦ 2 small boxes or 1 large box of instant vanilla pudding
◦
◦ 1 container Cool Whip (thawed)
Instructions:
Bake the pie crust according to package directions (or your own recipe).
Let it cool completely.
Slice bananas and layer them evenly over the cooled crust.
Prepare the vanilla pudding according to the box directions.
Pour pudding over the banana layer.
Spread Cool Whip on top to cover.
Chill until set.
SILVER PALATE OATMEAL RAISIN COOKIES
Submitted by Faith
These are a Patsy Tomlin favorite and I make big batches over the holidays!
Makes 4 D en Cookies
Ingredients:
◦ 1 cup of butter (2 sticks)
◦ 1 cups all-purpose flour
◦ 1 tsp baking soda
◦ tsp salt
◦ tsp cinnamon
◦ 1 cups packed brown sugar
◦ cup granulated sugar
◦ 2 eggs
◦ 2 tsp vanilla
◦ 2 cups of uncooked Silver Palate Thick and Rough Oatmeal
◦ 1 cup raisins (or use your favorite like cranberry's, chocolate chips or cranraisins)
Instructions:
Preheat oven to 350º
In a large mixing bowl, beat the butter until creamy.
In a smaller bowl, stir together 1 cup of flour, baking soda, salt and cinnamon. Add mixture to the butter and mix together. Add the brown sugar, white sugar, eggs, and vanilla and blend together for 1-2 minutes until all ingredients are thoroughly mixed.
Stir in the oats and the remaining flour. Fold in the raisins.
Use parchment paper to line a cookie sheet and use rounded teaspoons or a 1 1/2 inch scooper and place cookie dough at least 2 inches apart. Bake for 10-12 minutes until the edges are lightly browned. Transfer to a wire rack to cool completely.
Snack or breakfast, you decide!
MONICA’S VEGAN CHILI
Submitted by Monica
Ingredients:
◦ 1 Trader Joe’s soyrizo package (must be TJ’s because it is elite)
◦ 1 yellow onion
◦ 1 red bell pepper
◦ 1 yellow bell pepper
◦ 1 jalapeño
◦ 2 cans diced tomatoes
◦ 1 can black beans
◦ 1 can kidney beans
◦ Garlic power
◦ Onion powder
◦ Chili powder
◦ Cumin
◦ Red pepper flakes
◦ Salt
◦ Olive oil
Feeds 4-6 vegans and/or meat eaters alike (Maddie approved).
Make on a crisp fall day, or the hottest day of the year. It’s still good.
If you don’t do spicy, leave out the jalapeno & red pepper flakes
Instructions:
In a pot, saute diced onion in olive oil on medium heat.
Add a little salt and let onion sweat until translucent.
Add diced bell peppers and diced jalapeño and cook on medium-high until soft.
Add Trader Joe’s soyrizo (the star of the show) to your vegetables and brown. It’s ok if some sticks to the bottom.
Once lightly browned, add cans of diced tomatoes (juice and all) and deglaze all of those yummy crispy bits off the bottom of the pot.
Drain beans and add to pot. Cover and let sit on low-medium heat for 10 minutes.
Now add the spices listed above to your hearts desire (a few shakes of each, and a bit more of chili powder than the others). Salt to taste.Turn heat to low, cover, and let sit for at least 40 minutes (more is even better).
Throw on your favorite chili fixings- shredded cheese, dollop of sour cream or Greek yogurt, avocado, corn chips, etc. and enjoy!
Pairs well with wine, but doesn’t everything?!
CHICKEN MILA-NESE
Sydney:
Mila, did you eat chocolate?
Mila:
I don’t know what you’re talking about.
