Here at DSB, we love food, and we love sharing it as well. Your contributions have made this cookbook a true celebration. From appetizer to dessert, this cookbook showcases your culinary expertise, your cherished traditions, and your unforgettable flavors. So, dig in, savor the flavors, and enjoy the culinary journey created by and for the DSB Family.
FROM THE KITCHEN OF MATTHEW N. SCHOENFELD
This amazing chicken dish is inspired by a Peruvian Pollo a la Brasa. You didn’t know you loved chicken until you try this. Crispy on the outside, juicy on the inside. My brother Merrick, who is a chef, passed this on to me and every time I make it, it is incredible! I can’t tell you how many times I have passed this recipe on and people always tell me they love it.
DIRECTIONS:
Start by marinating a whole chicken in the fridge preferably overnight in the marinade (directions below) but it can also be marinated for a few hours as well. A gallon size Ziploc bag is perfect for marinating a whole chicken. I cook the whole chicken on the Big Green Egg, on indirect heat, between 375°F - 400°F, for about 45 – 60 minutes. I keep the lid closed for the whole cook. Sometimes I flip them and sometimes I don’t, depending on how evenly it is cooking. Ideally you will cook to an internal temperature of 165°F. (I only use charcoal fuel and I don’t add any wood for this as it can overpower the chicken). If the skin isn’t crispy, at the end consider a quick direct sear all around on all sides to crisp up the skin. See picture below. Let sit for a few minutes, then cut up and enjoy!
ALTERNATE DIRECTIONS:
This chicken can be cooked using an indirect charcoal grill, a gas grill (indirect), or a rotisserie. Someone recently told me they roasted it in the oven uncovered and it was amazing (375°F - 400°F for 45- 60 minutes). Again, always cook until about 165°F. I prefer the charcoal flavor so I haven’t tried it myself in the oven but I am sure it is great. I think it will work no matter how you cook it! The end consider a quick direct sear all around on all sides to crisp up the skin. See picture below. Let sit for a few minutes, then cut up and enjoy!
MARINADE RECIPE FOR 1 CHICKEN:
• 5 – 8 oz. soy sauce (low sodium is great)
• ¼ cup olive oil
• Juice of lime or lemon
• 3 Tbsp. Oregano
• 2 Tbsp. Cumin
• 1Tbsp. Paprika
• ½ tsp. Cayenne pepper (or more or less if desired)
• 6 Garlic cloves crushed
• 1 Tbsp Brown sugar
If it looks like this, you are going to love it!
FROM THE KITCHEN OF RICH LIPSKY
INGREDIENTS:
• 2 tbsp Olive oil
• 2 lbs of meat (chicken, beef, or pork)
• 2 tbsp crushed red pepper
• 2 tbsp chili powder
• 1 chopped Vidalia onion
• 2 tbsp minced garlic
• 1 tbsp Cumin
• ½ tsp Paprika
• ¼ tsp Black Pepper
• 14.5 oz can of beef broth
• 12 oz can of beer
• 4 tbsp Old Bay
• 1 tbsp ground mustard
• 1 Diced Tomato
DIRECTIONS:
1. Brown ½ of meat in olive oil and strain.
2. Combine ½ of meat with peppers, chili powder, onions, garlic, cumin, paprika, Old Bay, and mustard in a Dutch oven and cook until golden brown.
3. Add browned meat, broth, beer, and tomato. Bring to a boil.
4. Lower the temperature to simmer, cover, and cook for 1 hour.
5. Uncover and continue to simmer for 1 ½ hours or until desired consistency.
6. Serve with rice and cheese.
FROM THE KITCHEN OF DAVID ADLER
14 shoulder steaks sliced thin to roll up - (Ask the butcher to slice them thin enough to roll)
MARINATE OVERNIGHT:
• 1 quart soy sauce
• 6 tablespoons ketchup
• 1 tablespoon vinegar
• 1 cup oil
DIRECTIONS:
1. Quick fry in a pan with oil for 10 minutes
2. Cook classic herb rice - 2-3 boxes
3. Roll up the rice in the middle of the meat. Secure with 3-4 toothpicks.
4. Put in a large pan, cover, and cook for 2 ½ - 3 hours at 350 degrees.
This is a good dinner. Just remember to put the same number of toothpicks in each roll up.
Remind everyone to take them out.
FROM THE KITCHEN OF KEISHA WARRICK
This is the KW dish for my family events, be it holidays or just a get together.
INGREDIENTS:
• 1 cup
• Panko breadcrumbs
• ½ cup dried cranberries chopped + 2-3 tablespoons extra for garnish
• ¼ cup sliced almonds
• ¼ cup pine nuts
• ⅓ cup flat-leaf parsley chopped + extra for garnish
• 2-3 tablespoons thyme leaves finely chopped
• Fresh lemon finely grated zest of 1
• Fresh orange finely grated zest of 1
• ⅓ cup melted butter + 2-3 tablespoons extra for drizzling
• 1 fresh salmon, whole side about 1.5kg
• 1 lemon cut into wedges, to serve
CHEF’S NOTES:
• Salmon is a healthy oily fish, no need for butter
• No breadcrumbs needed, as desired
• Fresh cilantro (2 tablespoons) can be added to give a pop of flavor
• Pine nuts, though pricy, recommended, especially if no butter
• Rinse salmon, squeeze lime/ lemon on both sides, let sit for 5 minutes.
• More course black pepper on skin side, as desired
• Lightly press the cranberry, almond, pine nut, cilantro etc. Mix onto salmon
• Broil on high for 1 minute after baking, for a little crisp of nuts, as desired
• Prep time is about 45 minutes and worth it!
DIRECTIONS:
1. Preheat oven to 200degC. Line a large baking or oven tray with baking paper.
2. Coarsely chop the dry ingredients for even distribution. In a medium bowl, mix Panko breadcrumbs, cranberries, almonds, pine nuts, parsley, thyme and lemon and orange zest together. Stir in melted butter and season with salt and pepper.
3. Pat salmon dry with paper towels and remove any remaining pin bones. Place salmon on prepared tray, skin-side-down. Season well with salt and sprinkle crust mixture evenly on top, pressing down gently to adhere. Drizzle over a little more melted butter. Place on a shelf in the middle of the oven, and bake for about 20-25 minutes or until salmon is just cooked through (it is best cooked medium) and crust is golden.
4. Broil on high for 1 minute after baking, for a little crisp of nuts, as desired
5. Garnish with more chopped cranberries and parsley for color. Serve with lemon and orange wedges to squeeze over, baby potatoes, and salad.
FROM THE KITCHEN OF JENNIFER MILLER
INGREDIENTS:
• 1 lb large shrimp (peeled and deveined), tails attached.
• Kosher salt, Black pepper, 2 tsp dried oregano, 2 tsp crushed red pepper
• Extra virgin olive oil
• 1 medium onion, chopped
• 5 garlic cloves, minced
• 1 cup dry white wine
• 15-ounce can diced fire-roasted tomatoes
• ¼ cup tomato paste
• ½ cup chopped fresh parsley (optional)
DIRECTIONS:
1. Pat the shrimp and season with kosher salt and 1 teaspoon of red pepper flakes
2. Heat 2 tablespoons extra virgin olive oil in a large skillet. Add the shrimp and cook for 45 seconds to 1 minute over medium heat. Transfer the shrimp and juices to a plate for now (if shrimp is still grey in some parts it is ok, it will finish cooking in the sauce)
3. In the same skillet, heat another 3 tablespoons of extra virgin olive oil over medium heat until simmering. Reduce the heat to medium then add the onions and garlic. Cook for 5 minutes over medium heat, tossing regularly until the onions have softened and turned a light golden brown. Add white wine and cook until reduced by half.
4. Stir in diced tomatoes and tomato paste. Season with kosher salt, black pepper, the oregano, and the remaining red pepper flakes. Bring to a boil, then lower the heat to medium low and allow the sauce to summer for 10 minutes or so until thickened.
5. Return the shrimp to the skillet and add the sauce. Cook for 1 minute more or until the shrimp is just warmed through and pink, Finish with fresh parsley. Serve immediately with your favorite pasta or rice.
FROM THE KITCHEN OF JENNIFER MILLER
INGREDIENTS:
• 1 lb Italian Sausage, casing removed
• 1 lb ground beef
• 1 chopped small onion
• 3 crushed cloves of garlic
• 1 12-ounce can of tomato paste
• 2 28-ounce cans of diced tomatoes
• 2 15- ounce cans of tomato sauce
• 3 tablespoons dried basil
• 2 teaspoons of dried parsley flakes
• 1 teaspoon salt
• ¼ teaspoon ground black pepper
• ¼ cup red wine
• 1 tablespoon brown sugar
• 2 tablespoons olive oil
• Salt & pepper to taste
DIRECTIONS:
1. Heat olive oil in large pot or Dutch oven, over medium heat
2. Brown meat and Italian sausage in the hot oil (break it up as you stir it. Once browned, remove from heat, drain the grease and then return to heat)
3. Add chopped onions to the meat mixture and continue cooking. Stir occasionally until the onions are softened.
4. Next, add diced tomatoes, tomato paste and tomato sauce.
5. Next, mix in spices, sugar and garlic.
6. Once your sauce is cooking (bring to a boil), add wine and water.
7. Simmer on low (stir often) for an hour.
8. Optional (let simmer for an additional 3-4 hours to let flavor combine even more)
FROM THE KITCHEN OF GAYLE ANDERSON
INGREDIENTS:
• 1 can cream of chicken soup
• 1 cup cottage cheese
• ½ cup sour cream
• 4 oz room temperature cream cheese
• 1 ½ teaspoons Creole seasoning
• ½ teaspoon onion powder
• 1 teaspoon garlic powder, divided
• 5 cups shredded rotisserie chicken
• 1 tablespoon chopped fresh parsley
• 30 Ritz crackers, crushed
• 4 tablespoons unsalted butter, melted
• 1 cup shredded mozzarella cheese
• 1 teaspoon sliced scallions
CHEF’S NOTES:
• The creaminess of this dish is amazing!
• Use seasoned chicken to change the flavor, or make this a Mexican dish with chilis, black olives, and jack cheese.
• Put this over rice or pasta if you need it to serve more people. I serve it with a vegetable or side salad to freshen up the heaviness of the cheeses.
DIRECTIONS:
1. Preheat oven to 350 degrees
2. Stir soup, cottage cheese, sour cream, cream cheese, Creole seasoning, onion powder, and ½ the garlic powder in a medium bowl until blended and smooth.
3. Fold in chicken and parsley just until coated. Spoon into an 11x7” baking dish. Sprinkle mozzarella on top.
4. Combine crackers, butter, and other half of garlic powder in small bowl. Sprinkle over mozzarella.
5. Bake about 35 minutes, until crackers are golden brown and edges are bubbly. Garnish with scallions.
INGREDIENTS:
• One whole chicken (portioned)
• Piece of beef (optional)
• 1 parsnip
• 1 small celery root
• 2-3 carrots
• 1 onion
• 3-4 celery sticks
• Fresh parsley
• Fresh dill
• 2-3 bay leaves
• 3-4 allspice berries
• 3-4 black peppercorns
• Salt to taste
• Maggi liquid to taste
• Chopped parsley for garnish
• Cooked homemade noodles or angel hair pasta
DIRECTIONS:
Rinse chicken and beef then place in a large pot of lightly salted water (about 6 quarts). Bring to a boil and reduce to simmer. Skim off any foam that forms. Add spices then simmer for about 90 minutes. Remove chicken and set aside. Add all of the raw vegetables, fresh herbs, Maggi, salt, and simmer for another 60 minutes. Add cooked pasta to a bowl. Top with carrots from soup, ladle broth over, and add parsley garnish.
I choose this recipe because I am a family of 15 siblings and my mother always complained about how much we ate and how picky everyone was. Some of us only liked hot dogs, and some only like sausage or bacon. So, she would make a smorgasbord out all our favorites for dinner.
INGREDIENTS:
• 1 pack of sausage
• 1 pack of hot dogs
• 1 pack of bacon
• 2 cans vegetarian beans
• 1 box of white rice
FROM THE KITCHEN OF TIARA ERVIN
DIRECTIONS:
(Meats are to be cooked specifically) Hot dogs and sausage can be split in half to ensure they are cooked thoroughly.
1. Place the bacon in a 12-inch cast iron skillet over medium heat and cook, stirring occasionally, until the fat begins to render out, about 5 minutes.
2. Place the sausage in a 12-inch cast iron skillet over medium heat and cook until done.
3. Base the 12-inch pan with olive oil, and fry the hot dog’s skillet over medium heat, and cook until done.
4. Rinse rice. Add 2 parts water and 1 part rice to a large pot. For slightly firmer rice, use 1 part liquid to 2/3 parts rice.
5. Bring water to a boil. Once boiling, add a big pinch of salt.
6. Maintain a simmer. Reduce heat to low, cover the pot with a tight-fitting lid, and maintain a gentle simmer.
7. Cook without peeking or stirring. Cook until the water is absorbed, about 18 minutes. Don’t peek until the end of the cooking time, so the steam doesn’t escape. Don’t mix the rice while it’s cooking — this will lead to gummy rice.
8. Let the rice rest covered. Turn off the heat and let the rice sit, covered, for 10 minutes. During this time, the rice will steam for extra fluffy results. Fluff the rice with a fork.
In a separate saucepan, add the beans and all the canning liquid and bring to a simmer. Add three table spoons of sugar and mustard (add to taste). Cook, stirring occasionally, until the flavors meld and the sauce thickens, 15 to 20 minutes.
FROM THE KITCHEN OF HEATHER PALMER
INGREDIENTS:
• Dry Linguine Pasta (1 Box/ 1lbs)
• Five 6.5 Ounce cans of minced clams with juice reserved OR 1 Bag Live Littleneck Clams - Chopped
• 4 Cloves Crushed Garlic
• 3 tbsp of Dried Parsley
• 4 tbsp of grated parmesan cheese
• 1/4 Cup Olive Oil
• 4 tbsp of salted sweet cream butter
• 1/2 tps of pepper
• 1/2 tsp salt
DIRECTIONS:
1. Bring a large pot of lightly salted water to a boil over high heat. Add pasta and cook about 8-10 minutes al dente. Drain completely.
2. Meanwhile- heat oil, butter and reserved clam juice, parsley, and garlic in a saucepan over medium heat. Simmer, stirring for about 7 minutes.
3. Stir in clams, salt, pepper, and sauce over pasta and toss with parmesan cheese.
4. Serve with a green salad and garlic bread.
FROM THE KITCHEN OF RICH LIPSKY
INGREDIENTS:
• 15 oz Apple Sauce
• 1 lb Wide Noodles
• 8 oz Cream Cheese
• 1 ½ lb Cottage Cheese
• 2 tbsp Cinnamon
• 6 Eggs
• 1 Stick Butter
• Apple Pie Filling
DIRECTIONS:
1. Cook noodles, drain, do not rinse
2. Soften cream cheese in oven
3. Beat eggs, cinnamon, and sugar
4. Melt butter in pan
5. Combine ingredients and pour into pan
6. Bake at 375 for 1hr covered
7. Add pie filling and bake 30min uncovered
FROM THE KITCHEN OF DAVID ADLER
1 Dozen plum tomatoes
DIRECTIONS:
1. Line cookie sheet with heavy duty foil
2. Cut tomatoes lengthwise.
3. Remove stem and flatten bottom of tomatoes so they will stand.
4. Lay on sheets. Cut side upward.
5. Chop 1 ½ - 2 tbsp fresh thyme and 2 large cloves garlic and scant ½ tsp salt, ¼ tsp sugar, scant ¼ tsp pepper.
6. Sprinkle on top of tomatoes
7. Bake in a 250-degree oven for 3 hours.
8. Turn heat to 275-degree, bake one hour.
After making these, the house smells so good.
No matter how many I make, there are never any left. Enjoy!
FROM THE KITCHEN OF DONNA OGLE
INGREDIENTS:
• 2 (17oz) cans sweet potatoes, drained and mashed
• ½ cup sugar
• 2 eggs
• 1 tsp vanilla
• 1/3 cup milk
• ¼ cup butter, melted
TOPPING:
• 2/3 cup packed brown sugar
• 1/3 cup flour
• 1/3 cup butter
• ¾ cup finely chopped pecans
DIRECTIONS:
1. Combine sweet potatoes, sugar, eggs, vanilla, milk and melted butter.
2. Beat with electric mixer until smooth.
3. Spoon into a greased 2 quart dish.
4. Combine topping ingredients. Sprinkle over top of casserole.
5. Bake at 350 degrees for 30 minutes.
This is enough for a small family of 4. For a larger family celebrating Thanksgiving, double all the ingredients and put it in a 9 x 12 dish. Enjoy!
INGREDIENTS:
Makes one large bowl. Double recipe for more.
• 3 potatoes
• 1 large apple
• 2 carrots
• 3 dill pickles
• 2 eggs
• 1/2 can of peas
• ½ Small onion (optional)
• 3-4 tbsp of mayonnaise
• 2 tbsp Dijon Mustard
FROM THE KITCHEN OF BASIA WHEELER
DIRECTIONS:
Peel and boil potatoes and carrots. Boil eggs at the same time. Once it all cools down, chop all ingredients (apart from peas) into small cubes. Mix everything together and add salt, pepper, Dijon mustard and mayonnaise. Let it stand in a fridge for a few hours or overnight before consuming.
FROM THE KITCHEN OF CHRIS KRUMMENOEHL
INGREDIENTS:
• 2 lbs. carrots, or 2 lbs. peeled baby carrots
• 2 medium yellow onions, chopped
• 4T. salted butter
• 10 ½ oz. can condensed cream of mushroom soup (Campbell’s Healthy Choice has less sodium)
• *Garlic, salt, and pepper to taste
• *1 ½ cup unflavored Panko bread crumbs
• *1 stick salted butter
DIRECTIONS:
1. Wash, peel and cut carrots if not using peeled baby carrots. Boil in pot until tender and drain. Mash carrots in the pan with a potato masher.
2. In a fry pan, sauté onions in 4T. butter until half cooked. Stir the onions and soup into the carrots. Blend well, adding garlic salt and pepper to taste. Spread evenly into a 8x11, 2-quart, greased casserole dish.
3. *Melt stick of butter in a bowl large enough for the breadcrumbs. Add the dry breadcrumbs, garlic salt and pepper to taste, and blend well. Spread evenly on top of the carrots.
4. Bake uncovered at 350 for 30-35 minutes, till bubbing and golden around the edges. Check if center is hot. Make a few days ahead if desired and store in refrigerator. Keep breadcrumbs separate and add when ready to cook. The cold breadcrumbs will be solidified, so heat them first to loosen before spreading on the carrots.
Carrot Casserole
FROM THE KITCHEN OF SARA ELY
INGREDIENTS:
• 1 (15 ¼ ounce) can whole kernel corn, drained
• 1 (14 ¾ ounce) can cream style corn
• 1 (8- ounce) package corn muffin mix (recommended: Jiffy)
• 1 cup sour cream
• ½ stick butter, melted
• 1 to 1 ½ cup shredded Cheddar
DIRECTIONS:
1. Preheat oven to 350 degrees F.
2. In a large bowl, stir together the 2 cans of corn, corn muffin mix, sour cream, and melted butter.
3. Pour into a greased 9 x 13 inch casserole dish.
4. Bake for 45 minutes, or until golden brown.
5. Remove from oven and top with Cheddar.
6. Return to oven for 5 to 10 minutes, or until cheese is melted.
7. Let stand for at least 5 minutes and then serve warm.
FROM THE KITCHEN OF GWEN MARTIN
My brother and I would ask for this recipe year-round, but mom would only cook it for special occasions like Thanksgiving and Christmas, when calories and butter consumption don’t count.
INGREDIENTS:
• 1 stick of butter melted in 9” x 13” pan
• 1 2lb bag of Ore-Ida hashbrowns
• 1 can cream of chicken soup
• 2 cups of grated cheese of your choice (we like sharp cheddar)
• ½ cup chopped onions
• 2 cups of sour cream
• 1 tsp. of salt
• ¼ tsp of pepper
• 1 cup of crushed Townhouse crackers (about 1 sleeve)
• ½ cup of butter (melted)
DIRECTIONS:
1. Cover melted butter in 9x13 baking dish.
2. Mix next 7 ingredients listed , and put into baking dish.
3. Top with crushed cracker mixture and drizzle melted butter on top.
4. Bake for 45 minutes at 350 degrees.
FROM THE KITCHEN OF LAURA TAYLOR
INGREDIENTS:
• 1lb claw crab meat
• 3 hard boiled eggs, chopped
• 1 small onion, chopped
• 1 tbsp old bay
• 1 cup mayo
• 1 cup half & half
• ½ cup Italian bread crumbs
DIRECTIONS:
1. Spread extra bread crumbs on top.
2. Mix together and bake at 350 degrees for ½ hour.
FROM THE KITCHEN OF ABBEY MANDL
This is a family favorite for parties that is easy to make and can be prepared in advance.
INGREDIENTS:
• 8 oz sour cream
• 2 8 oz packages of cream cheese
• 1 package taco seasoning
• 1 medium bottle of taco sauce
• Lettuce, chopped
• Tomatoes, chopped
• Spring onion, chopped
• Shredded Cheddar Cheese
• Tortilla Chips
DIRECTIONS:
1. Mix sour cream, cream cheese, and taco seasoning well with mixer.
2. Spread evenly into a 9x9 dish.
3. Pour a layer of taco sauce on top and spread evenly.
4. Top with a layer of chopped lettuce, tomatoes, and spring onions.
5. Cover with a layer of cheese.
6. Serve with tortilla chips and dig deep.
FROM THE KITCHEN OF BASIA WHEELER
INGREDIENTS:
• 3 cups flour
• 5 egg yolks
• 250 ml heavy whipping cream
• 2 tbsp. vinegar or 1 tbsp. vinegar and 1 tbsp. 96% proof grain – spiritus
• 1/2 gal. oil to fry (it depends on the size of pot used to fry)
• Powdered sugar to sprinkle
DIRECTIONS:
1. Combine dough ingredients and kneed together. If the dough is too wet, add more flour.
2. Divide the dough and roll out as thin as possible.
3. Cut strips, and then cut to the desired length. Make a cut in the center parallel to the length, and twist the dough through the hole, forming a twist tie.
4. Fry in the oil on both sides. Take out, let excess oil drain.
5. Sprinkle with powdered sugar.
FROM THE KITCHEN OF DAVID ADLER
INGREDIENTS:
• 1lb pecans
• 1 egg white
• ½ cup brown sugar
• ½ cup sugar
• 1 tsp cinnamon
• 1 tsp nutmeg
DIRECTIONS:
1. Beat egg whites till fluffy
2. Coat nuts with egg
3. Mix dry ingredients
4. Add nuts and shake
5. Add to greased pan
6. 300 degree for 30 minutes
FROM THE KITCHEN OF DENISE FISHER
What makes this recipe truly special is the memory of my sweet mom. She always brought this treat to her church potlucks, neighborhood gatherings and family events. It’s a simple recipe that is easy to make and brings me so much joy when I think of her in the kitchen with her flowered apron and her beautiful smile!
INGREDIENTS:
• 3 Large Eggs
• 1 C Sweetened Condensed Milk
• 1/4 C Sour Cream
• 1 C Self rising flour
• 4 Tbsp Fresh lemon Juice
• 2 Tbsp lemon zest
• 1 C Powdered Sugar
DIRECTIONS:
1. Preheat Oven to 325. Line loaf pan with wax paper
2. Whisk eggs and milk in large bowl ….slowly incorporate flour and whisk until smooth; add lemon juice and zest.
3. Pour into pan and bake for 45 minutes until done. Test with toothpick.
LEMON GLAZE:
4. Combine 1 cup of powderd sugar with 1-2 tbsp fresh lemon juice.
5. Mix well and drizzle onto cooled cake.
FROM THE KITCHEN OF SARA ELY
This recipe comes from my old recipe book “Salads and Desserts from the Kitchen of the Auxiliaries to the Carroll County Firemen’s Association”.
INGREDIENTS:
• 2 C. coarsely crushed pretzels
• ¾ C. margarine
• 1 – 8 oz pkg cream cheese
• 1 C. sugar
• 1 pkg Dream Whip, prepared (can use cool whip but better with Dream whip)
• 2 pkgs. Strawberry Jello
• 2 C. boiling water
• 2 – 10 oz pkgs frozen strawberries (if can’t find the pkgs, bag of frozen sliced strawberries)
DIRECTIONS:
1. Preheat oven to 400 degrees F.
2. Melt margarine in 9 x 13 pan in oven while is preheating.
3. Add crushed pretzels and press down, after mixing.
4. Bake 8 minutes (no longer) in 400-degree oven. Cool.
5. Prepare filling by combining cream cheese and sugar and then folding in prepared Dream Whip (or substitute 2 cups Cool whip). Spread over cooled crust.
6. Prepare topping by dissolving Jello in boiling water and adding frozen strawberries. Chill in refrigerator 10-15 minutes or until slightly set.
7. Then spoon on top of crust and filling mixture. Refrigerate.
FROM THE KITCHEN OF LAURA TAYLOR
INGREDIENTS:
• ¼ cup sugar
• 16 large marshmallows
• 1 tsp cinnamon
• ¼ cup melted margarine
• 2 can Pillsbury crescent rolls
• ½ tsp vanilla
• 2-3 tsp milk
DIRECTIONS:
1. Heat oven to 375-degrees
2. Combine sugar, cinnamon.
3. Separate rolls into triangles
4. Dip a marshmallow in margarine & roll in cinnamon sugar.
5. Wrap a triangle around it & close completely, squeezing edges to seal.
6. Dip in margarine and place margarine side down in muffin cup.
GLAZE:
• ½ cup powdered sugar
• ½ tsp vanilla
• 2-3 tsp milk
Combine and drizzle on warm rolls.
FROM THE KITCHEN OF TRU MCGOWEN
INGREDIENTS:
• 1 cup Sugar
• ¾ cup unsalted butter at room temp
• ¼ cup molasses
• 1 large egg
• 2 ¼ cups all purpose flour
• 2 teaspoons baking soda
DIRECTIONS:
• 1 teaspoon Ground Cinnamon
• ½ teaspoon Ground Ginger
• ½ teaspoon Ground Cloves
• ¼ teaspoon Ground Nutmeg
• ½ teaspoon Salt
• Sugar for rolling
1. In a large bowl, add the sugar, butter, molasses, and egg and beat on medium until light and fluffy.
2. Add in the flour, baking soda, cinnamon, ginger, cloves, nutmeg, and salt, Stir well with a spatula until fully combined.
3. Cover with plastic wrap and chill in the refrigerator for at least an hour.
4. Preheat oven to 350 degrees and line baking sheets with parchment paper or silicone baking mats. Set aside.
5. Pour approximately 1/2 cup of sugar into a small bowl (for rolling).
6. Use a medium cookie scoop to shape the dough into approx. 1″ balls. Roll in sugar and place 12 per baking sheet onto your prepared sheets.
7. Bake for 9-10 minutes or until just set (they will puff up then flatten while baking).
8. Remove from oven and let stand on the cookie sheet for 1 minute before transferring to a cooling rack to cool completely. bake. Remove from the oven and let cool on the cookie sheets before removing.
Chewy Ginger Snaps
FROM THE KITCHEN OF NOAH ADLER
I chose this recipe as it is an easy, quick, and fun snack that anyone can make. It takes less than 30 minutes to put together and enjoy! Growing up, I would make this delicious (and addicting) snack with my mom and siblings and they were always a hit at birthday parties, school events, or just around the house as a treat!
INGREDIENTS:
• Synder’s thin pretzels
• Hershey chocolate kisses
• M&M’s
DIRECTIONS:
1. Preheat oven to 250.
2. On a cookie sheet, lay out your pretzels in a single layer.
3. Unwrap and put a Hershey kiss in the center of each pretzel.
4. Bake for 2-3 minutes.
5. Take out and immediately press a M&M into the center of each melty kiss.
6. Chill for 10 minutes
