Michaela's Cookbook

Quick Easy Meals

By Michaela Collins

Table of Contents

________________________________________ Breakfast

Banana Bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Banana Crumb Muffins. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Cinnamon Rolls. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Hearty Blueberry Pancakes. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Nana’s Taralli. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

2 3 4 5 6

________________________________________ Lunch

Baked Mac & Cheese . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8 Empanadas. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9 Lemon and Sage Chicken . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10 Manicotti. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11 Shepherds Pie . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12

________________________________________ Dinner

Bolognese . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Lasagne Rolls . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Meatballs. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Spinach Pie . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Torellini Dinner`. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

14 15 16 17 18

________________________________________

Breakfast

Banana Bread

From the kitchen of: Olivia Manger

Ingrediants

» 1/2 cup butter » 1/2 cup brown sugar » 1/2 cup granulated sugar » 2 large eggs » 1 1/4 cup mashed ripe banana » 1 cup all-purpose flour » 1/2 cup blended old fashioned oats » 1 tsp baking soda » 2 1/2 tsp baking powder » 1/2 cup sour cream » Vanilla to taste » Salt to taste » Cinnamon » Chocolate chips » Walnuts

Directions

1. Preheat your oven to 350°F 2. Beat the butter until smooth, Add sugars and beat until fluffy.

3. Add eggs and vanilla until incorporated, then add mashed banana.

4. Stir the dry ingredients into wet ingredients.

5. Fold in the 1/2 cup sour cream.

6. Add walnuts, cinnamon and chocolate chips.

7. Pour the batter into pan and bake until done.

2

Banana Crumb Muffins

From the kitchen of: Margret Fishman

Ingredients

» 1/2 cup of unbleached all-purpose flour » 1/4 cup sugar » 1 tsp cinnamon » 4 Tbsp butter, room temperature » 1 1/2 cups unbleached all-purpose flour » 1 tsp baking soda » 1 tsp baking powder » 1/2 tsp salt » 3 large ripe bananas mashed » 3/4 cup sugar » 1 egg, slightly beaten » 1/3 cup butter, melted

Directions

1. In a medium bowl, mix flour, sugar, and cinnamon. Add butter and mix until crumbly. Put aside.

2. In a large bowl, combine dry ingredients. Set aside.

3. In another bowl, combine mashed bananas, sugar, egg, and melted butter. Mix well. Stir into dry ingredients.

4. Fill greased muffin cups two-thirds full. Using hands, evenly distribute crumb mixture on top of the cups.

5. Bake at 375°F for 18 to 20 minutes or until muffins test done. Cool in pan for 10 minutes.

3

Cinnamon Rolls

From the Kitchen of: Sinead McGovern

Ingrediants

» 1 cup warm milk » 2 1/2 tsp instant dry yeast » 2 large eggs at room temperature » 1/3 cup salted butter, melted » 1/2 cup granulated sugar » 1 tsp salt » 4 1/2 cups all-purpose flour » 1/2 cup salted butter (almost melted) » 1 cup packed brown sugar » 2 Tbsp cinnamon » 1/2 cup heavy cream, for pouring over risen rolls » 1/2 cup butter » 3 cups powdered sugar » 1-2 tsp vanilla » 1 1/2 Tbsp milk

Directions

1. Pour warm milk in bowl of stand mixer and sprinkle yeast overtop.

2. Add eggs, butter and sugar. Mix until combined.

3. Add in salt and 4 cups of flour and mix using beater blade. Rest mixture for 5 minutes before beating until smooth, adding additional flour as needed.

4. Place dough in greased bowl and cover with towel or wax paper and let rise in warm place.

5. In a medium bowl, combine soft butter, brown sugar and cinnamon.

6. Sprinkle a pastry mat generously with flour and roll dough to about a 24×15” rectangle.

7. Use a rubber spatula to smooth cinnamon filling over dough rectangle.

8. Roll dough up and cut into 12 slices and place in a greased 9×13 baking pan.

9. Cover pan and allow rolls to rise for 20 minutes or until nearly double.

10. Warm heavy cream and pour over risen rolls and bake at 375°F for 20-22 minutes.

12. Combine icing ingrediants and pour over cooled rolls.

4

Hearty Blueberry Pancakes

From the kitchen of: Michelle Collins

Ingredients

» 1 cup whole wheat flour » 1/4 cup all-purpose flour » 1/3 cup uncooked farina » 1/3 cup sugar » 1 tsp baking soda » 1 tsp baking powder » 1/2 tsp salt » 11/2 cups vanilla soy milk » 1/4 mashed banana » 1 large egg » Cooking spray » 1 cup blueberries

Directions 1.

Thoroughly combine dry and wet ingredients in separate bowls.

2.

Pour wet ingredients into dry and stir lightly with a spatula.

3.

Heat a pan over medium heat and coat with cooking spray.

4.

Portion out 1/4 cup circles of batter onto pan and distribute blueberries as desired.

5.

5

Cook until golden brown on both sides.

Nana’s Taralli

From the Kitchen of: Elizabeth Vulcano

Ingredients

» 2 lbs pitted prunes » 1 lb dark raisins » Rind of 1 orange and 1 lemon » 3 lbs flour » 12 eggs » 2 cups sugar » 1/2 lb melted butter » 12 tsp baking powder » 1/2 lb chopped walnuts » 1 tsp rum extract » 1 large chocolate bar

Directions

1. Cook prunes and raisins together, add water as needed to keep moist (approx. 30 mins).

2. Puree to a thick paste and add chocolate, rinds, nuts, and rum.

4. Cook additional 30 mins.

5. Preheat oven to 365°F. 6. Pour flour onto board and add baking powder, mix lightly.

7. Make deep well, add eggs and mix.

8. Add sugar and melted butter, mix thouroughly.

10. Break small pieces off and roll out into ovals, spread filling in the middle, fold dough over and close with fork.

11. Pull ends to shape like a horseshoe and bake until golden brown.

6

Lunch

Baked Mac & Cheese

From the kitchen of: Anabella Rijos

Ingredients

» 1 box of elbow pasta » 2 cups of butter » 1/4 cup of all-purpose flour » 1/2 tsp of salt » 4 cups of milk » 1 pound of shredded cheddar cheese (mixed cheese) » 1/4 cup of melted butter

Directions

1. Preheat oven to 350°F. 2. Fill a large pot with lightly salted water, and boil over high heat.

Stir in macaroni and leave uncovered. Stir occasionally until pasta is cooked thoroughly, about 8 minutes.

3. Melt 1/4 cup of butter in a large saucepan over medium heat. Add in flour and salt, stirring constantly for 2 minutes. Whisk in milk and simmer, stirring often until mixture thickens, slightly about 5 minutes.

4. Turn off heat and stir in cheddar cheese until melted. Add macaroni and stir to coat. Pour mixture into a baking dish. Mix remaining cup of melted butter and crushed crackers together in a bowl; scatter cracker mixture evenly.

5. Bake in preheated oven until golden brown on top for about 45 minutes.

8

Empanadas

From the kitchen of: Caitlyn Negron

Ingrediants

» 3 cups of all purpose flour » 1/4 tsp of salt » 6 oz of unsalted butter » 1 egg » 1/4 cup of water or milk » Shredded chicken breast » Onion » Bell peppers » Garlic » Cilantro » Tomatoes

Directions

1. Slowly mix flour, salt, butter, egg and milk or water to create dough.

2. Roll out dough with your hands.

3. Split dough into 2 large balls, sectioning into thin disks.

4. Store disks in fridge for later use.

5. Make filling by adding peppers, onions, garlic, cilantro, shredded chicken, tomatoes into a skillet to cook for about 25-30 minutes.

6. Fold empanada disks by one corner, stuffing them with filling (make sure some room is left to close the disk).

7. Using a fork, seal edges of the disk by placing the fork firmly along the border to secure filling inside.

8. Preheat oven at 375°F and bake empanadas for 30 minutes.

9

Lemon and Sage Chicken

From the Kitchen of Mandy Weibrecht

Ingrediants

» 4 boneless, skinless chicken breast halves » 3 cups chicken broth » 1 carrot, sliced » 1 small zucchini, sliced » 1 small onion sliced » 8 fresh sage leaves » 1 tsp dried sage » 2 cloves garlic, minced zest of 1 lemon » 1/4 cup dry white wine

Directions

1. Heat a nonstick skillet over medium-high heat.

2. Place chicken breast in skillet and cook until just browned.

3. Remove breasts and set aside. Do not wash pan.

4. Add 1/4 cup chicken broth to pan.

5. Add carrots, zucchini, onion, sage leaves, dried sage, and garlic.

6. Cook over medium-high heat until vegetables are tender.

7. Add zest, remaining chicken broth, and wine; bring to a boil.

8. Reduce heat to low and simmer for 10 minutes.

9. Add chicken and simmer 10 more minutes.

10

Manicotti

From the kitchen of: Carmelina’s Grandma

Ingredients

» 2 cups of flour » 1/2 cup of milk » 5 egg whites » 2 eggs » 1/2 tsp of salt » 2 cups of water » More than half of a container of ricotta » Half a tsp of salt » 3 egg yolks » 2 Tbsp of parmesan » Block of Mozzarella (Not Cut)

Directions for Dough

1. Mix flour through water together thouroughly and kneed.

3. Strain all ingredients so there are no bubbles.

4. Put dough into non-stick pan.

5. Move around till it is thin.

6. Make sure each side is cooked.

7. Lay flat on tablecloth and begin making the filling.

8. Mix salt through parmesan together. Cut little slices of mozzarella.

9. Scoop a Tbsp of ricotta onto each piece of dough.

10. Put little pieces of mozzarella on top of filling.

11. Roll tightly together to look like a wrap.

12. Place one at a time in cling wrap, roll into wrap, place another and repeat until done.

11

Shepherds Pie

From the kitchen of: Simply Recipes

Ingredients

» 1 teaspoon salt, plus more to taste » 3 large potatoes, peeled and quartered » 8 tablespoons butter, divided » 1 medium onion, chopped » 1 to 2 cups mixed vegetables, such as diced carrots, corn, or peas » 1 1/2 pounds ground round beef » 1/2 cup beef broth » 1 tsp Worcestershire sauce » Pepper and/or other seasonings of choice

Directions

1. Boil the potatoes.

2. Saute the vegetables.

3. Add the ground beef, then the Worcestershire sauce and broth.

4. Mash the cooked potatoes.

5. Layer the meat mixture and mashed potatoes in a casserole dish.

6. Place in a 400°F oven and cook until browned and bubbling.

12

Dinner

Bolognese

From the kitchen of: Olivia Coppola

Ingredients

» 5 carrots, minced » 2 medium onions minced » 1 Tbsp of olive oil » Your favorite store-bought sauce » 1 lb of ground beef » 1 lb of chicken sausage

Directions

1. In a large pot Sautéed with one Tbsp of olive oil until soft.

2. Add your favorite store-bought sauce, we use Roa’s Marinara or homemade sauce. Bring to a boil and let simmer.

3. In a sauté pan, brown ground beef and chicken sausage. Drain all fat after cooking and add to simmering sauce.

4. Let simmer for one hour. Serve over rigatoni with a dollop of ricotta cheese.

14

Lasagne Rolls

From the kitchen of: Daly family

Ingredients

» 1 box of lasagne noodles » 1 jar of tomato sauce » 1 1/2 balls of mozzarella cheese » 1 cup parmesan cheese

Directions

1. Fill a large pot 3/4 of the way full of water, place on stove, and set on medium high heat. Salt the water. When it boils, add entire box of noodles and wait 10-15 minutes until fully cooked. Strain & separate noodles.

2. Preheat oven to 375°F. 3. Lay noodles out flat. Add your sauce and mozzarella, then roll. Place each roll in a pan. When pan is full, place in oven and cook for 5-10 minutes to melt cheese and toast noodles.

4. When finished, add your parmesan over top and serve.

15

Meatballs

From the kitchen of: Abigail D’Angelo

Ingredients

» 1 lb ground beef » 1 cup seasoned breadcrumbs » 1/2 cup grated parmesan » 1 egg » 1/2 cup beef broth » Canola oil

Directions

1. Combine ground beef, breadcrumbs, parmesan, and egg.

2. Add beef broth gradually until mixture is moist.

3. Coat the bottom of a large frying pan with canola oil, oil measurements will vary depending on the size of the pan, heat the pan to medium heat.

4. Form the mixture into medium sized balls, fry on all sides until there is a dark brown crust on the outside.

16

Spinach Pie

From the kitchen of: Michelle Collins

Ingredients

» 1 sheet puff pastry dough deflated and rolled out » 1 lb greens » Salt and pepper to taste » 1 medium onion » 2 large garlic cloves » Container of crumbled feta » 1/4 cup cottage cheese » 1/4 cup grated parmesan » 1/4 cup shredded mozzarella » 1 tsp Mrs. Dash seasoning » 1 large egg

Directions

17

1.

Sauté mixed greens, onion, garlic with salt and pepper until soft.

2.

Remove from heat and combine with cheeses and seasoning

3.

Place onto half of the dough, fold the other half over and seal.

4.

Cut vents on top half of dough, brush top with egg.

5.

Bake for 30-40 minutes at 400°F.

Tortellini Dinner

From the kitchen of: Bill Furrelle

Ingredients

» 1 Tbsp olive oil » 1 large fennel bulb, trimmed, halved through core, thinly sliced » 1 lb spicy Italian sausages, casings removed, sausage coarsely crumbled » 1 8-ounce package sliced fresh cremini mushrooms » 4 large garlic cloves, pressed » 1/2 cup heavy whipping cream » 1 cup (or more) low-salt chicken broth » 1 16-ounce package fresh tortellini with 3-cheese filling » 1 5 oz package fresh baby spinach leaves » 1/2 cup finely grated Parmesan cheese plus additional (for serving)

Directions

1. Heat oil in large nonstick skillet over medium-high heat. Add sliced fennel bulb, sausage, and mushrooms; sauté until sausage is brown and cooked through and fennel is almost tender, 12 to 15 minutes.

2. Add garlic; stir 1 minute. Stir in cream, then 1 cup broth; boil until liquid is reduced and very slightly thickened, 2 to 3 minutes.

3. Meanwhile, cook tortellini in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain tortellini; return to same pot.

4. Add sausage mixture to tortellini in pot. Toss over medium heat until blended. Add spinach; toss gently until spinach wilts.

5. Stir in 1/2 cup cheese. Season with salt and pepper, sprinkle with chopped fennel fronds, and serve, passing additional cheese.

18

Dear reader,

I hope you enjoyed my book! These recipes are all simple and perfect for a quick family meal. Some of them come from my own family members, including the spinach pie and the pancakes. The spinach pie recipe comes from my grandmother, and she made it for my dad, uncle, and aunt when they grew up. My mother now makes it for my family during the colder months. The idea of spinach in a pie sounds unappealing to some, but don’t knock it until you try it! The pancake recipe is my mother’s design. She made it when my sister was a toddler and they were living with my dad in Amesbury, Massachusetts. She actually got featured in a magazine for it! The secret ingrediant is the uncooked farina. To me, these pancakes are unmatched and immensly more flavorful than the average recipe. Plus, they are far more healthy!

- Michaela Collins

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Michaela Collins