MSC Recipe Exchange Cookbook

MSC

Recipe Exchange FRESH FROM YOUR OVEN TO YOUR NEIGHBORS!

Frozen Yogurt Bark CODY CZMYR Ingredients: - 2 cups of plain (or flavored) greek yogurt - 2 tsp of honey - Assorted fruit, to taste

Directions: Line a baking sheet with parchment paper. In a bowl mix together the greek yogurt and honey. Next spread the yogurt onto the parchment paper and pan - about .5 inch thick. Cut the fruit into the size you prefer. (I did most of mine in halves or in threes.) Then, add the fruit to top. Freeze for about 4 - 6 hours. Once frozen, break the bark into pieces and enjoy! As you can imagine, this melts pretty quickly once it is out of the freezer, so you will need to eat it quickly.

Double Chocolate Cookies JENNIFER MARTINEZ Ingredients: - 1 cup Melted Butter - 1 cup Room Temp Butter - 2 cup Brown Sugar - 1 cup Regular Sugar - 4 Eggs - 1 TBSP Vanilla - 1 tsp Espresso Flavoring - 4 cups Flour - 1 1/2 cup Cocoa Powder - 2 tsp Baking Soda - 1 tsp Salt

Directions: Cream butter and both sugars. Add eggs one at a time.

Add in vanilla and espresso. Add flour until just combined, do not over mix. Roll in sugar and bake at 350 for about 10 to 15 minutes.

Pizza Crust Recipe STEVEN SINGER Ingredients: -1 16" Pan pizza or 2 12" thin crust pizza - 3.5-4 cups bread flour - 1.5 cups warm water-110*F - 1 envelope instant dry active yeast - 1 tsp granulated sugar - 2 tsp kosher salt - 2 TBSP plus 2 tsp olive oil

Directions: In a stand mixer with dough hook, combine flour, sugar, salt and yeast until combined. Slowly stream in warm water until incorporated. Add 2 TBSP of the olive oil and mix on medium low speed for 4-5 minutes. If dough appears too sticky, add more flour 1 TBSP at a time. If dough appears dry, add more water 1 TBSP at a time. After mixing, transfer dough to a floured work surface and knead for 2-3 minutes until a soft shiny dough appears. If you desire multiple pizzas, cut dough in half. Using remaining olive oil, grease a mixing bowl and transfer dough balls and cover tightly with plastic. Let dough rest in a warm area (80-120F) for 1-2 hours or until it rises and doubles in size. Once risen, punch the dough ball down to release the air pocket. Using lightly floured rolling pin, roll out dough into desired shape/size. Assemble pizza with whatever toppings you want. Cook in preheated oven at 450 degrees for 15-20 minutes.

Green Pea & Mint Quinoa Salad CHIA LEAH Ingredients: - 1â „4 cup cold pressed olive oil - 2 TBSP unfiltered apple cider vinegar - 1 tsp minced garlic - 1 tsp Dijon mustard - 1 TBSP nutritional yeast - 1 cup fresh or frozen peas - 4 cups arugula - 2 TBSP mint leaves - 2 cups cooked quinoa (or rice) - 1â „4 cup raw or toasted walnuts (make extra to put on your overnight oats!)

-Chia Leah Clean Crackers

Directions: For dressing: In a jar, combine oil, vinegar, garlic, mustard and nutritional yeast.

Fresh peas: Bring a pot of water to a boil. Add peas and cook 1-2 minutes. Strain peas and add them to a bowl of ice water for 30 seconds. This will keep them bright green and firm. Drain well.

Frozen peas: Follow directions on packaging. In a large salad bowl, combine quinoa, peas, lettuce, mint and dressing to coat. Serve with Chia Leah Crackers.

Simple Cinnamon Overnight Oats CHIA LEAH Ingredients: - 1⁄2 cup almond milk (or any milk you’d like) - 2 TBSP chia seeds - 3 TBSP oats - 1-2tsp ground cinnamon - 1 tsp vanilla extract - 1⁄2 cup berries (strawberries, blueberries, raspberries or blackberries/combo) - 2 TBSP raw or toasted walnuts - 2 Fresh mint leaves chopped Optional: 2 tsp honey or pure maple syrup Optional: 1 T nut butter Optional: 1⁄4 cup Chia Leah Quinoa Sprinkle

Directions: Mix milk, chia, oats, cinnamon & vanilla in an airtight container. Let sit for at least 15 mins or refrigerated for up to 5 days. When ready to eat, add Chia Leah Quinoa Sprinkle, nuts & fruit.

Sausage Pasta HANNAH TUTTLE Ingredients: - 3/4 lb of pasta (I use Campanelle) - 1/2 lb of bulk mild Italian sausage (or casings removed) - 1 cup of heavy cream - 1/2 cup peas (can be frozen) - 1/2 cup grated Parmigiano-Reggiano cheese (more for serving) - Dash of nutmeg

Directions: Serves four To make the sauce: heat up a large nonstick frying pan on medium heat. Add bulk sausage and cook (break up lumps to consistency of ground beef). Cook until browned and no longer pink. Drain the pan of any excess grease. Add the cream and bring the cream to a simmer. Cook until cream thickens. Add nutmeg, cheese, and peas until everything is blended. Meanwhile, cook the pasta according to the box directions. Strain the pasta and toss it in the frying pan with the sauce. Serve immediately. Top with cheese.

Fennel Cucumber Salad FRANCES GREINER Ingredients: - 1 english cucumber diced - 1 large fennel bulb diced - 1 avocado peeled, pitted and diced - ½ red onion chopped - ½ cup pickled banana peppers, diced - 1 bunch cilantro chopped - 2 TBSP honey - 3 TBSP fresh lemon juice - Salt and pepper to taste - Service with tortillas or sliced baguette

Directions: Combine all ingredients in a bowl and allow to sit for 20 minutes before serving with tortillas or French baguette. Can also be used as a salsa.

Banana Muffins LAURIE HARRIS Ingredients: - 1 and ½ cups all purpose flour - 1 cup of sugar - 1 tsp baking soda - ½ tsp salt - 3 medium ripe bananas - 1 large egg, room temperature - 1/3 cup vegetable oil - 1 tsp vanilla extract

Directions: Mix ingredients all together, wet ingredients first. Fill muffin tin 1/2 full for each muffin. Bake at 400 degrees for 20 mins.

Berry Cinnamon Baked Oatmeal CARRIE FULLER Ingredients: - 2 cups gluten-free rolled oats - 2 cups unsweetened almond milk - 2 tablespoons maple syrup - 1/2 cup unsweetened apple sauce - 1 teaspoon ground cinnamon - 2 tablespoons chia seeds - 2 cups of frozen berries - 1/4 cup sliced almonds Coconut oil (for greasing the baking dish)

Directions: Preheat your oven to 350 degrees F. Use melted coconut oil to grease a baking dish. In a large mixing bowl, add all the ingredients except sliced almonds. Mix well to combine all the ingredients. Pour the berry oat mixture into your greased baking dish and bake for 40 to 45 minutes until cooked through. Sprinkle the sliced almonds and some additional cinnamon on top.

Italian Mayo Chicken SHARI HARTMAN Ingredients: - 1/2 to 1 cup Mayo (any brand) - 1/2 to 1 cup Bottled Italian Dressing - 1 to 2 TBSP Granulated Garlic - Chicken breasts (boneless/skinless or chicken on the bone, whatever you have)

Directions: Mix the first 3 ingredients in a bowl or zip top bag. Add chicken and marinate in the refrigerator for at least 4 hours. Grill until done! Delicious on buns for sandwiches or salads.

Carb Cakes KAREN HOLMBERG Ingredients: - ¼ cup diced red bell pepper - ¼ cup diced yellow bell pepper - ½ cup minced red onion - 3 TBSP chopped scallions - 2 TBSP Dijon mustard - ¾ tsp Old Bay seasoning - 2 tsp Worcestershire sauce - 2 TBSP Canola-oil mayonnaise - 1 egg yolk - ¾ cup Panko breadcrumbs - 1 cup lump crab

Directions: Combine all ingredients and refrigerate for 2 hours.

Remove mixture from refrigerator and portion into ¼ c. patties. Lightly coat a saute pan with olive oil. Saute crab cakes until golden brown on each side. Season with black sesame seeds and chili flakes, if desired, and serve with red beans and rice.

Pecan French Toast KAREN HOLMBERG Ingredients: - ½ cup Unsalted butter - ¾ cup light brown sugar - 2 TBSP light corn syrup - ½ cup chopped pecans - 1 tsp cinnamon - 5 eggs - 1 ½ cups milk - 1 tsp vanilla - 1 loaf French bread, cut into ¾” slices

Directions: Spray a 9” x 13” baking dish with olive oil spray. In a medium saucepan over medium heat, combine butter through cinnamon. Stir until butter and sugar have melted. Pour into baking dish. Arrange bread slices over this syrup mixture. In a small mixing bowl, combine eggs, milk and vanilla to blend. Pour over bread slices.

Cover and refrigerate overnight. One hour before baking, remove french toast from refrigerator and let rest on counter. Preheat oven to 350℉ and bake, uncovered, for 30 minutes. Enjoy!

Fettuccine Alfredo with Shrimp and Peas JULIE JEMISON Ingredients: - 1 package of fresh fettuccine - 1 stick unsalted butter - 1 cup heavy cream - 1/2 cup Parmesan - give or take - 3/4-1lb raw shrimp peeled and deveined - 1/2 cup peas give or take (fresh or frozen) - Lemon - Salt and Pepper - Olive Oil for Cooking Shrimp - 1/2 tbs of Garlic- give or take - Seasoning of your choice for shrimp- I use a dry lemon garlic rub from Whole Foods

Directions: Boil water with a pinch of salt for noodles. Cook noodles al dente - cook according to package directions. Fresh noodles only require a 2-3 minute. Drain and set aside. Shrimp can be grilled or pan seared. Add olive oil to grill pan and heat on medium/high. Once oil is hot add the seasoned shrimp and cook 2/3 minutes per side until shrimp are pink and opaque. Squeeze lemon on shrimp. Melt butter and garlic in a frying pan on medium/low heat for a few minutes until garlic is fragrant.

Stir in cream and let it simmer until it fully mixes in with garlic and butter. Add salt and pepper to taste. Finally add in Parmesan cheese and stir in. Add cooked pasta, shrimp, and peas to the Alfredo sauce.

Mix together. Garnish with extra parm, lemon, or parsley as desired! Serve with a simple side salad to get some extra veggies and fiber!

Pickle Chicken SHARI HARTMAN Ingredients: - 1 to 1/2 cup Kosher pickle juice - Chicken breasts cut into strips - 5 TBSP White flour (gluten free works too!)

- 1/4 tsp Pepper - 1 t Kosher salt divided - 1/2 tsp Paprika - 1 tsp Granulated garlic - 1/4 tsp Granulated onion - 1/4 tsp Oregano - Olive oil

Directions: Marinate chicken strips in pickle juice for 8 - 10 hours. Mix flour thru oregano in a shallow dish. Heat a few tablespoons of olive oil on a medium high heat (or any oil you have on hand) in a skillet (cast iron works really well- makes a crunchy crust!). Dredge chicken pieces in flour mixture and cook until done, flipping carefully to brown both sides of chicken. Be sure oil is hot before adding chicken. Cook in batches so you don't crowd the pan. (You may need to add more oil) Drain on paper towels. Serve chicken as is or on a bun or salad.

Homemade Granola MAGGIE FLANAGAN Ingredients: 4 cups of regular oats 1 ½ cups nuts (any different kinds of nuts - almonds, walnuts, pecans, etc.)

1 tsp of cinnamon A few grinds of sea salt 1/2 cup of coconut oil 1/2 cup honey/maple syrup 1 tsp of vanilla extract

Directions: On the stove, combine coconut oil, honey and vanilla extract.

Cook just until it boils. Pour over oats/nuts, stir to mix and spread evenly on cookie sheet (with edges!)(I like to use parchment paper). Cook in 350 oven until brown. Watch it and turn it. Add raisins or dried cranberries when it is cooling if you like.

Super Easy Chicken Soup MAUREEN SPRIGGS Ingredients: - 1 carton of chicken stock or broth - 1 med. size skinless chicken breast, chopped or cubed - 1 onion finely chopped - 2 stalks of celery finely chopped - 2-3 chicken bouillon cubes - 3 servings of rice noodles

Directions: Rice or noodles for 3 servings added last to the soup according to its cooking time, or cook it separately then add it last. Put it in a deep pot and salt & pepper to tasteCook until chicken is " white" all the way thru. You can add chopped carrots, corn kernels, mushrooms, tomatoes, tsp garlic and parsley is especially good too.

Add any veggie you enjoy. It's great with a roll, a piece of toast or just crackers. Easy to the max and tasty too!

Doesn't chicken soup always mean comfort?

Turmeric Coconut Rice with Greens Ingredients:

JULIE LUBY

- 2 cups long-grain rice, such as jasmine or basmati - ½ cup unsweetened coconut flakes - 1 tablespoon sesame seeds - 2 tablespoons coconut oil - 1 scallion, thinly sliced, white and green parts separated - 1 teaspoon ground turmeric - ½ teaspoon black pepper, plus more as needed - 1 (14-ounce) can full-fat coconut milk - Pinch of saffron (optional) - Kosher salt - 1 medium bunch kale (Can substitute swiss chard or spinach) - 1 lime

Directions: Rinse rice until water runs clear. Drain and set aside. In a medium pot or Dutch oven, toast the coconut and sesame seeds over medium-low heat, stirring occasionally, until fragrant, 3 to 5 minutes. (Adjust heat as needed to prevent burning.) Transfer to a small bowl. Wipe out the pot. In the same pot, melt the coconut oil over medium-low. Add the scallion whites, turmeric and 1/2 teaspoon black pepper and cook, stirring, until aromatic and lightly toasted, 3 to 5 minutes. Add the rice, coconut milk, saffron (if using), and 1 teaspoon salt. Fill the empty can of coconut milk with water and add it to the pot. Give the mixture a good stir to separate any lumps and bring to a boil over medium-high. Once boiling, cover, turn the heat to low, and simmer for 10 minutes. As rice cooks, remove and discard the tough stems of the kale, and cut or tear the leaves into bite-size pieces. When the rice has cooked for 10 minutes, arrange the greens on top of the rice in an even layer, cover, and cook until the rice is tender, 5 more minutes.

Remove from heat and let sit, covered, 5 minutes. As rice rests, zest the lime and cut it into 4 wedges. Add 1/2 teaspoon zest to the coconut-sesame mixture, along with the scallion greens. Season with salt and pepper and stir to combine. Gently stir the greens into the rice using a spatula or fork, then divide among bowls. Sprinkle the coconut mixture on top and serve with a lime wedge for squeezing over.

Crispy Chicken LISA ERDMIER Ingredients: - 4 boneless skinless chicken breast - 1/2 cup butter melted - 2 cloves of garlic, minced - 1 cup shredded parmesan cheese - 1 TBSP dried parsley - 1 TBSP oregano - 2 tsp paprika - 1 tsp salt - 1/2 tsp pepper

Directions: Preheat oven to 350 degrees, line shallow baking dish with aluminum foil and grease lightly. Clean and pat DRY chicken breast. Combine melted butter, garlic, parmesan, parsley, oregano, paprika, salt and pepper in shallow dish. Dip chicken in mixture on both sides and arrange in baking pan while patting down mixture.

Pour leftover mixture on top of chicken. Bake at 350* for 45 min. or until crispy brown on the outside and down inside.

Crab Cakes EILEEN NOREN Ingredients: - 1 cup green pepper, finely chopped - 1 cup red pepper, finely chopped - 1 cup celery, finely chopped - 4 TBSP Butter - 1 lb. Crabmeat - 1 bunch of green onions, green part only - 1 TBSP Dijon Mustard - 2 TBSP Lemon juice (roll lemon before juicing)

- 1/3 cup bread crumbs - 1/3 cup grated parmesan cheese - 1 cup mayo - 2 tsp Worcestershire sauce - 1 tsp tobasco - Seasoned flour (salt and cayenne pepper) for dredging - Egg wash (2 egg + 2 T. water) - Japanese breadcrumbs (panko) - Canola oil for frying

Directions: SautĂŠ the peppers and the celery in the butter until tender - seasoning to taste with salt and cayenne pepper, let cool. Season crab meat to taste with salt and cayenne pepper. Add the green onions to the crabmeat.

Combine the mayo, mustard and lemon juice, worcestershire sauce and tabasco in a separate bowl. Combine the crab meat mixture, the peppers and celery, the mayo mixture, breadcrumbs and parmesan cheese. Mix by hand. Form into desired number of crabcakes and place on a non-stick baking sheet. If the mixture is too wet, add more breadcrumbs. Place crab cakes in the freezer for 30 minutes or so to make them easier to handle for breading. Dredge the crab cakes in the flour, shake off excess, dip in egg wash and then coat with panko. Fry in canola oil at 350 degrees until golden brown, turning once. Crab cakes can be made the day before and kept refrigerated or can be frozen for up to three months. To reheat, place thawed crab cakes onto baking sheet and heat at 400 degrees for about 10-15 minutes or until crispy. I like to put them on a rack on my baking sheet - some of the oil seeps out when baking them and the rack holds them above the oil.

Quiche Your Way MARY PEARCE Ingredients: - Unbaked single pie crust (homemade or purchased) - 3 eggs - 1 cup half and half - Salt and pepper to taste, if desired - 8 oz. (2 cups) grated cheese - 1 TBSP flour - Vegetables and/or meat for filling Suggestions: (1) one box frozen chopped spinach, thawed and squeezed dry, and small onion, chopped and sautéed; (2) broccoli florets with or without diced ham; (3) crumbled cooked bacon and sautéed chopped onion; (4) left over grilled vegetables, cut in pieces.

Directions: Place crust in quiche/pie pan and bake at 350* for 5 mins.

Remove from oven. Increase oven to 400*. Mix flour with grated cheese. Spread ½ of cheese mixture over crust. Spread vegetable/meat filling over cheese. Top with remaining cheese mixture. Beat together eggs and half and half. Add salt and pepper, if desired. Pour egg mixture over vegetables/meat and cheese. Bake at 400* for 10 minutes. Reduce temperature to 325 and bake until knife inserted in center comes out clean, about 25 to 30 minutes. Let cool slightly before serving.

Suggestion: Prepare quiche earlier in the day, then refrigerate and heat up before serving.

Happy Cooking!