Alexis M's Cookbook

The Everyday Cookbook

By Alexis Merna

Table of Contents Side Dishes Martha Stewart Mac and Cheese Scalloped Potatoes Spinach Dip Easy Chicken, Veggie and Gnocchi Soup Main Course Ham and Peas Forbidden Black Rice Bowl with Grilled Chicken Smoked Salmon Pasta Fettuccine with Pesto Pork Dumplings Dessert Caramel Chip Bars White Chocolate Macadamia Nut Cookies Apple Pie Gooey Rolo Cookies

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Side Dishes

1

Martha Stewart Mac and Cheese

From the kitchen of Campbell Weppler

Ingredients

8 tbsp. (1 stick) unsalted butter 6 slices good white bread, crusts removed 5 ½ cups milk ½ cup all-purpose flour 2 tsp. salt ¼ tsp. freshly grated nutmeg ¼ tsp. freshly ground black pepper ¼ tsp. cayenne pepper, or to taste 4 ½ cups grated sharp white cheddar cheese (about 18 ounces) 2 cups Gruyere cheese 1 Ib. elbow macaroni

Directions

1. Heat oven to 375. Butter a 3-quart casserole dish; set aside.

Place bread in a medium bowl. In a small saucepan over medium heat, melt 2 tbsp. butter. Pour butter into bowl with bread, and toss. Set breadcrumbs aside.

2. In a medium saucepan set over medium heat, add milk. Melt remaining 6 tbsp. butter in a skillet over medium heat. When butter bubbles, add flour. Cook, whisking for 1 minute.

3. While whisking, slowly pour in hot milk. Continue cooking, and whisking, until the mixture bubbles and becomes thick.

4. Remove pan from heat. Add in salt, nutmeg, black pepper, cayenne pepper, 3 cups cheddar cheese, and 1 ½ cups Gruyere; set cheese sauce aside.

5. Fill a large saucepan with water; bring to a boil. Add macaroni; cook 2 to 3 minutes less than manufacturer’s directions, until the outside of pasta is cooked and the inside is underdone. Transfer macaroni to a colander, rinse under cold running water, and drain well. Stir macaroni into the reserved cheese sauce.

6. Pour mixture into dish. Sprinkle remaining 1 ½ cups cheddar cheese, ½ cup Gruyere, and breadcrumbs over top. Bake until browned on top, about 30 minutes. Transfer dish to a wire rack to cool 5 minutes; serve hot.

2

Scalloped Potatoes

From the kitchen of: The Keohane’s

Ingredients

6 Idaho Potatoes 1 stick of salted butter 1 onion chopped 1 pint of heavy cream Salt and pepper

Directions

1. Preheat oven to 350.

2. Peel the potatoes. Slice them thin. Layer them in a pan.

3. Slice up one stick of salted butter and spread the slices evenly in the pan.

4. Chop up one onion.

5. Pour in one pint of heavy cream.

6. Sprinkle in salt and pepper.

7. Bake at 350 for an hour or until fork tender.

This recipe started with my Grandma, Anne Keohane, and has been passed down through my dad, Brendan Keohane.

For parties or family dinners, my family loves to make these potatoes. They are delicious!

3

Spinach Dip

From the kitchen of: Mary Piri

Ingredients

1 Ib. fresh chopped spinach 1 cup sour cream 1 cup mayo ½ cup cream cheese Grated Parmesan cheese 1 minced garlic Shredded mozzarella cheese Pinch of sea salt and black pepper

Directions

1. Preheat oven to 325.

2. Blend mayo, sour cream, and cream cheese in a large bowl until smooth.

3. Add the garlic, spinach, Parmesan, salt, and pepper.

4. Transfer the mixture to a baking dish.

5. Sprinkle shredder mozzarella cheese over the top of the dip.

6. Bake until the cheese is melted and golden brown.

My great grandma, Mary Piri, used to make this spinach dip for my sister and I almost everyday. After school, my sister and I would go to my grandma’s house and she would always have the dip sided with some pretzels ready for us.

4

Easy Chicken, Veggie and Gnocchi Soup

From the kitchen of: Mrs. LaBella

Ingredients:

1 medium sized rotisserie chicken 1 32 ounce box of low sodium chicken broth 1 medium sized carrot, peeled and chopped 1 stalk of celery cleaned and chopped ¼ cup of frozen peas ¼ cup frozen corn 1 cup fresh baby spinach leaves ½ package mini gnocchi 1 tbsp. of butter Salt & pepper Freshly grated Parmesan cheese

Directions:

1. Remove skin from the chicken. Pull meat from the carcass and shred or cube, whichever you prefer.

2. Add broth, carrots, celery and butter into a large sauce pan.

Simmer for 5 minutes until vegetables have softened.

3. Add gnocchi and simmer until they begin to rise to the top. Add frozen peas and corn and simmer another 3 minutes.

4. Add chicken to the pot. Season with salt and pepper. Simmer a minute or two until chicken is warm.

5. Rip spinach leaves in half (or quarters if large) and add to the simmering pot until it begins to wilt.

6. Ladle into bowls. Grate a little more Parmesan cheese and a sprinkle of pepper on top.

7. Serve with crusty warm bread!

5

Main Course

6

Ham and Peas

From the kitchen of: Susan Nealis

Ingredients:

2 tbsp. of butter 1 yellow diced medium onion 1 pack frozen sweet peas 2 ham steaks 1 quart half and half A dash of salt and pepper 1 box of pasta of choice

Directions:

1. 2 tbsp. of butter in a medium pan on low heat.

2. Sauté 1 yellow diced medium onion with the butter until brown.

3. Add frozen sweet peas to the pan.

4. Dice 2 ham steaks and add to the pan.

5. Pour in about 2 cups half and half.

6. Season with salt and pepper.

7. Cook on low until lightly boiling and thick.

8. Add the rest of the half and half.

9. In a separate pot, boil water.

10. Add 1 box of pasta to salted boiling water.

11. Cook until pasta is soft.

12. Drain boiling water out of pasta.

13. Add pasta back it’s the pot.

14. Add the sauce into pasta once done simmering.

7

Forbidden Black Rice Bowl With Grilled Chicken

From the kitchen of: Chris O’Brien

Ingredients:

2 cups of cooked black forbidden rice ¾ cup sautéed mushrooms ¾ cup frozen edamame (Out of the pod) ¾ cup julienne Carrots ¾ cup cooked zucchini 28 oz pieces of grilled chicken breast ½ cup of soy sauce 2 tbsp. of sesame oil ¼ cup of mirin 4 tbsp. of honey 1 bunch of chives, fine diced ½ a bunch of scallions, fine diced 2 tbsp. of fresh ginger 2 cloves of garlic, finely grated ¼ cup Kewpie mayo 2 tbsp. of sriracha Toasted sesame seeds Pickled ginger Wonton crisps

Directions:

1. In large non-stick saute pan, over medium high heat, saute the mushrooms, carrots, zucchini, and edamame.

2. Cook rice in separate pan.

3. Add soy sauce, sesame oil, mirin, honey, chives, scallions, ginger, and garlic to cooked rice and saute together to sufficiently cook all elements.

4. Place in a large bowl.

5. Slice grilled chicken on a bias and layer on top.

6. In a separate bowl, combine Kewpie mayo and sriracha to make spicy aioli. Drizzle it on top of your dish.

7. Finish with sesame seeds, pickled ginger, and wonton crisps.

8. Use excess sauce as desired.

8

Smoked Salmon Pasta

From the kitchen of Chloe Eaglesham

Ingredients:

½ bunch green onion 150g smoked salmon ½ carton of heavy cream Capers Lemon

Directions:

1. Melt a little butter in fry pan.

2. Cook shallots for a few minutes and add chopped salmon. Stir for a few minutes.

3. Add approximately ½ carton of cream.

4. Add a few capers and a squeeze of lemon juice.

5. Simmer for a few minutes.

6. Serve over pasta.

This is a recipe that has been passed down in my family for years.

My grandma used to always make it, and now my mom makes it, and it is one of my favorite foods.

9

Fettuccine with Pesto

From the kitchen of: Maja Tarateta

Ingredients

2 cups of basil leaves ¼ cup pine nuts 2 plump garlic cloves (peeled and crushed) ½ cup extra virgin olive oil ½ cup freshly grated parmigiana reggiano Salt to taste ½ Ib. small potatoes (peeled and slice ¼ inch thick) ¼ Ib. green beans cut into 1 inch lengths 1 Ib. fettuccine

Directions:

1. In a food processor add basil, pine nuts, salt, and garlic. Process until the mixture is coarse and grainy.

2. With processor still on slowly add oil and cheese.

3. Bring 6 quarts of water to a boil then add at least 2 tbsp. of salt and potato slices.

4. Cook until potatoes have started to soften but are not cooked through then add green beans.

5. Add pasta to new water and cook to likeness. Then strain pasta, turn the vegetables, and add in the sauce. Serve immediately.

My mom makes this all of the time, and it is perfect for every summery day. The vegetables all work really well together and this recipe is worth it.

10

Pork Dumplings

From the Kitchen of: Chris O’Brien

Ingredients:

3 ½ inch round gyoza skins 1 lb of ground pork 1 tbsp. of minced fresh ginger root 3 cloves of garlic minced 2 scallions thinly sliced 4 tbsp. of soy sauce 1 tbsp. of sesame oil 1 egg beaten 5 cups of finely shredded Chinese cabbage

Directions:

1. In a large bowl, combine the pork, ginger, garlic, green onion, soy sauce, sesame oil, egg, and cabbage.

2. Stir until well mixed.

3. Place one heaping tsp. of pork filling onto one gyoza skin.

4. Moisten the edges with water, and seal as to let nothing in.

5. Set aside on a lightly floured surface.

6. Arrange in a covered bamboo steamer, so they don’t touch, to prevent them from sticking together.

7. Steam for 15 minutes or until pork is cooked through.

8. Enjoy with your favorite dipping sauce.

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Dessert

12

Caramel Chip Bars

From the kitchen of: Amy Gnagy

Ingredients:

5 tbsp. butter 20 caramels 1 package of yellow cake mix ½ cup vegetable oil 2 eggs 2 cups mini semisweet chocolate chips 1 cup white chocolate chips

Directions:

1. Preheat oven to 350.

2. In saucepan combine butter, caramels and milk. Cook and stir until smooth. Cool. While it is cooking do step 3.

3. Combine cake mix, oil and eggs, mix well.

4. Stir in chips.

5. Press ¾ of the batter into 13x9x2 baking pan and bake for 15 minutes. Place remainder in fridge to keep stiff.

6. Let pan cool on wire rack for 10 minutes.

7. Pour caramel over crust (sometimes need to reheat it).

8. Drop remaining dough onto caramel layer in small pieces- try to cover most of it (will spread during baking).

9. Bake for 25-30 minutes or until edges are golden brown.

10. Cool for 10 minutes then run knife along edges.

11. Cool for 40 minutes then put in fridge.

My mom, Amy Gnagy, and I make these anytime we have people over at our house as they are a delicious and bit-sized treat perfect for after dinner.

13

White Chocolate Macadamia Nut Cookies

From the Kitchen of: Mary

Ingredients:

1 cup butter, softened ¾ cup packed light brown sugar ½ cup white sugar 2 eggs ½ tsp. vanilla extract ½ tsp. almond extract 2 ½ cups all-purpose flour 1 tsp. baking soda ½ tsp. salt 1 cup coarsely chopped macadamia nuts 1 cup coarsely chopped white chocolate

Directions:

1. Preheat the oven to 350.

2. Cream butter, brown sugar, and white sugar together in a large bowl until smooth.

3. Beat in eggs, and add vanilla and almond extracts.

4. Combine flour, baking soda, and salt in another bowl.

5. Gradually stir the dry ingredients into the butter mixture.

6. Fold in macadamia nuts and white chocolate. Drop dough by tablespoonfuls onto cookie sheets.

7. Bake in preheated oven until golden brown, about 10 minutes.

14

Apple Pie Recipe

From the Kitchen of: Pillsbury

Ingredients:

1 box (2 Count) of Pillsbury Pie Crust (14 oz) 6 cups thinly sliced, peeled apples (6 medium) ¾ cup sugar 2 tbsp. all-purpose flour ¼ tsp. ground cinnamon ¼ tsp. salt 1 /8 tsp. ground nutmeg 1 tbsp. lemon juice

Directions:

1. Heat oven to 425.

2. Place 1 pie crust in 9-inch glass pie plate. Press firmly against side and bottom.

3. In large bowl, gently mix filling ingredients; spoon into pie plate with crust in it.

4. Top with second crust. Wrap excess top crust under bottom crust edge, pressing edges together to seal.

5. Cut slits or shapes in several places in top crust.

6. Bake 40-45 minutes or until apples are tender and crust is golden brown.

Every year, my family and I love baking for Thanksgiving and Christmas with the Pillsbury recipes.

15

Gooey Rolo Cookies

From the kitchen of: Sophia

Ingredients:

2 ¼ cups all-purpose flour ¾ cup unsweetened cocoa powder 1 tsp. baking soda ½ tsp. salt 1 cup unsalted butter (room temperature) 1 cup granulated sugar 1 cup light brown sugar 2 large eggs 2 tsp. vanilla extract 12 oz Rolo candies ¼ cup granulated sugar (in separate bowl on the side) 2 tsp. flaky sea salt (in another separate bowl on the side)

Directions :

1. Preheat oven to 350.

2. Line a baking sheet with parchment paper and set aside.

3. In a medium bowl, whisk together the flour, cocoa, baking soda, and salt (½ tsp.).

4. In a new large bowl, electrically mix butter, granulated sugar, light brown sugar, eggs, and vanilla extract.

5. Add the dry ingredients into the wet ingredients.

6. Take a spoonful of the batter and wrap it around a Rolo (make sure the Rolo is completely covered).

7. Roll the ball into the granulated sugar (¼ cup) and place on a baking sheet.

8. Bake cookies for 8-10 minutes, or until the cookies start to crack.

9. Remove from oven and sprinkle sea salt on top of the cookies.

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