Page 1

Memories
from
3‐1‐4

 And
this
is
why
you
couldn’t
 lose
weight.
TYL.



Corn
soup
 4
cups
of
chicken
broth

 1
can
of
corn
 1
can
of
cream
of
corn
 Cornstarch
 1
egg
(optional
and
can
have
more)
 Tofu
(optional)

 Over
Medium/High
heat
add
cans
of
corn
to
chicken
broth.
Mix
some
cornstarch
 (thickens
soup)
to
water
in
a
separate
bowl
and
mix
into
soup.
Stir
up
egg.
Once
 soup
is
boiling,
drizzle
egg
into
soup.
Add
salt
and
pepper
to
taste.

 



BANANA
BREAD
 Many
things
are
optional,
so
follow
 it
however
you
think
is
best
and
 then
just
experiment!

its
kind
of
 fun.

OK
here
it
is:
 Preheat
Oven
to
350
 Butter
and
Flour
Bread
Pan
(9
x
5
x
 3
in)



 1
3/4
C
all‐purpose
flour
 3/4
C
white
sugar
 1
tsp
baking
powder
 1/4
tsp
baking
soda
 1/4
tsp
salt
 1/2
‐
1
tsp
cinnamon
(I
like
the
cinnamon,
so
I
use
1‐1.5
tsp)
 1
C
plain
oatmeal
(optional)
 1
C
chopped
and
toasted
walnuts
or
pecans
(optional,
I
don't
like
nuts
in
it
usually:)
 COMBINE
ALL
DRY
INGREDIENTS
IN
ONE
BOWL
 2
Large
eggs,
slightly
beaten
 1/2
C
unsalted
butter
(can
use
less
here)
 3
large
ripe
bananas
=
about
1
1/2
C
mashed
(can
add
applesauce
if
not
enough
 banana)
 1
tsp
vanilla
 (I
sometimes
add
1/2
C
applesauce
in
addition
to
3
bananas
to
make
bread
more
 moist)
 COMBINE
WET
INGREDIENTS
 FOLD
WET
AND
DRY
TOGETHER
‐
do
not
over
stir,
will
make
bread
tough
and
 rubbery
 Bake
for
50‐60
minutes
depending
on
oven
‐
test
with
toothpick
or
knife
until
clean
 If
make
Muffins
bake
30‐35
minutes
 May
garnish
with
sliced
banana
or
brown
sugar
(or
both)



Dirt Cups • • • • • •

2 cups cold milk 1 package (4-serving size) JELL-O Chocolate Flavor Instant Pudding & Pie Filling 1 tub (8 ounces) COOL WHIP Whipped Topping, thawed 15 OREO Chocolate Sandwich Cookies, finely crushed, divided 10 paper or plastic cups (6 to 7 ounces) or dessert dishes 10 worm-shaped chewy fruit snacks

1. Prepare 1 package each (4-serving size) JELL-O Vanilla Instant Pudding and JELL-O Chocolate Instant Pudding separately, with 2 cups each cold milk, as directed on packages. Let stand 5 minutes. 2. Gently stir 1/2 cup of Cool Whip Whipped Topping into each bowl of pudding. Finely crush 20 Oreo Chocolate Sandwich Cookies, then sprinkle 1 tablespoon into bottom of 8 (6-ounce) dessert cups. Top each with 1/4 cup vanilla pudding, 1 tablespoon cookie crumbs and 1/4 cup chocolate pudding. Sprinkle evenly with remaining cookie crumbs. Refrigerate at least 1 hour or until ready to serve. 3. Insert 2 gummy worms into each dessert cup just before serving. Makes 8 Oreo Sand and Dirt Cups.


Chinese
pancakes
 Ingredients:
 3
cups
flour
 1
½
cup
water
 green
onions
(chopped
up)

 salt

 olive
oil
 
 Dough:
 Combine
flour
and
water.
Mix
by
hand
until
 doughy.
Cover
with
moist
paper
towel.
Let
 sit
for
15
minutes.

 Roll
out
handful
of
dough.
Put
tablespoon
 of
olive
oil
on
dough.
Sprinkle
green
onions
 and
salt
to
taste.
Roll
up
dough
loosely
and
 crush
into
ball.
Roll
flat
again.

 Over
medium
heat,
add
a
small
amount
of
 olive
oil
to
skillet.
Cook
both
sides.




Isaac’s
Coffee
Cake

 This
is
an
easy
streusel
coffee
cake,
baked
in
a
square
 or
round
layer‐cake
pan.
 Cook
Time:
30
minutes
 Ingredients:
 


Topping:
 



*
1/2
cup
brown
sugar
 



*
1/4
cup
sifted
all‐purpose
flour
(sift
before
 measuring)
 



*
1/4
cup
butter,
room
temperature
 



*
1
teaspoon
cinnamon
 


Cake:
 



*
1
1/2
cups
sifted
all‐purpose
 flour
(sift
before
measuring)
 



*
2
1/2
teaspoons
baking
powder
 



*
1/2
teaspoon
salt
 



*
1
egg,
beaten
 



*
3/4
cup
sugar
 



*
1/3
cup
melted
butter
 



*
1/2
cup
milk
 



*
1
teaspoon
vanilla
extract
 Preparation:
 Topping.
In
small
mixing
bowl,
combine
topping
ingredients.
Blend
with
fork
until
 crumbly.
Set
aside.
 Sift
1
1/2
cups
sifted
flour
with
baking
powder
and
salt
into
a
bowl.
In
a
medium
 bowl,
beat
together
beaten
egg
and
3/4
cup
sugar
and
1/3
cup
melted
butter.
Add
 milk
and
vanilla.
Stir
in
flour
mixture
and
mix
well.
 Pour
batter
into
a
greased
and
floured
8‐inch
square
or
9‐inch
layer‐cake
pan.
 Sprinkle
topping
crumb
mixture
evenly
over
batter.
Bake
at
375°
for
25
to
30
 minutes,
or
until
cake
tests
done.
Partially
cool
in
pan
on
wire
rack.
Cut
coffee
cake
 into
squares
while
still
warm.




Chicken
Marsala
 Ingredients:
 Chicken
Breasts
 Butter
(1/3
of
bar)
(1
tbsp)
 Mushrooms
(30oz
sliced)
 1
Tablespoon
of
chicken
bouillon
 1
cup
of
marsala
wine
 1
Tablespoon
of
corn
starch
 Lemon
Juice
 
 1.
Hammer
out
chicken
breasts,
 season
with
salt
and
pepper.
 2.
cook
chicken
breasts
5
minutes
 per
side.
 3.
Remove
chicken
from
pan,
into
 the
same
pan
add
1/3
bar
of
butter
 4.
grill
mushrooms
in
the
butter
(30oz.
of
mushrooms
‐
sliced!)
 5.
put
in
1
tablesppon
of
"caldo
de
pollo"
(chicken
broth/boulleion)
after
the
 mushrooms
release
their
water.
 6.
Add
about
1
cup
of
marsala
wine
 7.
in
small
container
add
1
tablespoon
of
butter
and
1
tablespoon
of
corn
starch
 (little
by
little,
mixing
as
you
go.
 8.Put
in
microwave
for
about
1
minute
‐
mix
well!
 9.

SLOWLY,
mix
starch
mixture
in
to
the
mushroom/marsala
pan
 10..

Add
a
bit
of
real
lemon
juice
 11.

You’re
DONE!
‐
eat
it
up!
 



Artichoke
Dip
 1
can
of
diced
olives
 1
can
of
chopped
artichokes
 2.5
cups
of
cheese
(cheddar
or
 choice)
 1
cup
of
mayonnaise
 
 Mix
all
ingredients
in
a
mixing
 bowl
 Pour
mix
into
8x8
dish
 Bake
at
325
degrees
for
20
minutes
 
 



Asparagus
 Preheat
oven
to
450
F.
 Cut
up
asparagus.
Place
in
glass
casserole
dish.
 Coat
asparagus
in
olive
oil.

 Sprinkle
lemon
pepper
over
it.

 Put

it
in
the
oven
for
15‐20
min.

 



 



Are
these
yams
or
sweet
 potatoes?
I
don’t
think
we’ll
 ever
know…

 8
medium
sweet
potatoes
 1/3
cup
packed
brown
sugar
 1/4
cup
butter
or
margarine
 1/2
teaspoon
salt
 3/4
cup
tiny
marshmallows
 
 
 
 Prepare
and
cook
whole
sweet
potatoes
(or
yams)
in
water
just
till
tender
(cook,
 uncovered,
in
enough
boiling
salt
water
to
cover
till
tender
for
25‐35
minutes).
 Drain,
peel,
and
cut
into
1/2‐inch
thick
slices.
In
a
1.5
quart
casserole
dish,
layer
half
 each
of
the
potatoes,
brown
sugar,
butter,
and
salt.
Repeat
layers.
Bake,
uncovered,
 in
a
375
degree
oven
for
30
to
40
minutes
or
till
glazed.
Sprinkle
marshmallows
on
 top.
Bake
about
5
minutes
longer
or
till
lightly
browned.
Serves
6.
 



Super
Sloppy
Joes
 Ingredients
 



*
1
tablespoon
extra‐virgin
 olive
oil,
1
turn
of
the
pan
 



*
1
1/4
pounds
ground
beef
 sirloin
 



*
1/4
cup
brown
sugar
 



*
2
teaspoons
to
1
tablespoon
 steak
seasoning
blend,
such
as
 McCormick
brand
Montreal
 Seasoning
 



*
1
medium
onion,
chopped
 



*
1
small
red
bell
pepper,
 chopped
 



*
1
tablespoon
red
wine
 vinegar
 



*
1
tablespoon
Worcestershire
 sauce
 



*
2
cups
tomato
sauce
 



*
2
tablespoons
tomato
paste
 



*
4
crusty
rolls,
split,
toasted,
and
lightly
buttered
 



*
Garnish:
sliced
ripe
tomatoes,
pickles,
Deviled
Potato
Salad,
recipe
follows
 
 Directions
 Heat
a
large
skillet
over
medium
high
heat.
Add
oil
and
meat
to
the
pan.
Spread
the
 meat
around
the
pan
and
begin
to
break
it
up.
Combine
brown
sugar
and
steak
 seasoning.
Add
sugar
and
spice
mixture
to
the
skillet
and
combine.
When
the
meat
 has
browned,
add
onion
and
red
peppers
to
the
skillet.
Reduce
heat
to
medium
and
 cook
onions,
peppers,
red
wine
vinegar
and
Worcestershire
sauce
with
meat
for
5
 minutes.
Add
tomato
sauce
and
paste
to
pan.
Stir
to
combine.
Reduce
heat
to
simmer
 and
cook
Sloppy
Joe
mixture
5
minutes
longer.
Using
a
large
spoon
or
ice
cream
 scoop,
pile
sloppy
meat
onto
toasted,
buttered
bun
bottoms
and
cover
with
bun
 tops.




Smalls’
Cranberry
Chicken
 1
Box
regular
Long
Grain
and
Wild
Rice
(I
 think
its
Uncle
Ben's
and
not
the
1
minute
 instant
kind)
 3‐4
Chicken
Breasts,
boned,
skinned
 1
can
(16oz.)
whole
berry
cranberry
sauce
 3
Tbsp
butter
 2
Tbsp
soy
sauce
 1
Tbsp
lemon
juice
 1/2
C.
sliced
almonds
 
 Preheat
Oven
325
degrees
 Butter
9X12
baking
dish
and
sprinkle
rice
 evenly
over
it.

Sprinkle
 1/3
or
whole
seasoning
packet
over
rice
 (preference)
 Arrange
chicken
breasts
over
rice
 Combine
cranberry
sauce,
butter,
soy
sauce,
and
lemon
juice
in
sauce
pan
and
Heat
 over
med
heat,
stirring
constantly
until
melted
 Pour
it
over
the
Chicken
 Cover
with
foil
and
Bake
for
60
minutes
 Uncover
and
sprinkle
with
almonds
 Bake
uncovered
for
10
minutes
 



Amado
Villarreal’s
Guacamole!

 Ingredients
 Avocados
(depends
how
much
 guac
you
want…but
I
like
using
5
 to
6)
 ½
of
a
Medium
Tomato
 ¼
of
an
onion
(white)

 Chili
Flakes
 Salt

 
 Gut
Avocados.
Mash
them
up
 with
a
fork.

 Dice
½
of
a
tomato.
(try
to
dry
it
out
as
much
as
possible)
Add
to
bowl.
 Dice
¼
of
onion
and
add
to
bowl.

 Add
salt
to
taste.

 Add
some
chili
flakes.
(aka
crushed
red
pepper)
 Mix
it
up.
Get
some
chips.
And
Eat
(like
Meredith
and
Amado
are
demonstrating
in
 the
photo)




MASHED
SWEET
POTATOES
 Ingredients
 



*
3
large
sweet
potatoes,
about
3
pounds
 



*
2
tablespoons
unsalted
butter
 



*
1
teaspoon
kosher
salt
 



*
1/4
cup
orange
juice
 



*
2
tablespoons
maple
syrup
 



*
2
tablespoons
chicken
broth,
homemade
or
low‐sodium
canned,
warmed
 
 Ingredients
 
 



*
Preheat
the
oven
to
400
degrees
F.
 



*
Place
sweet
potatoes
on
a
baking
sheet
and
roast
until
easily
pierced
with
a
fork,
 about
1
hour.
 



*
Peel
the
sweet
potatoes
while
still
hot.
Combine
the
potatoes,
butter,
salt,
orange
 juice,
maple
syrup,
and
chicken
broth
in
a
large
bowl.
Mash
with
a
potato
masher
 until
the
potatoes
are
smooth.
Serve
immediately.
(This
can
be
prepared
a
day
 ahead
and
reheated).



Skillet
Cranberry
Chicken
 Ingredients
 



*
2
tablespoons
margarine
 



*
1
medium
onion,
chopped
 



*
4
boneless
skinless
chicken
breasts,
cut
into
strips
 



*
1
cup
ketchup
 



*
1/2
cup
whole
berry
cranberry
sauce
 



*
1/4
cup
brown
sugar
 



*
3
tablespoons
white
vinegar
 



*
1
tablespoon
worcestershire
sauce
 



*
1
tablespoon
prepared
mustard
 



*
8
cups
hot
cooked
brown
rice
 
 Directions
 
 


1.
Melt
margarine
in
a
large
skillet
over
medium
heat.
 


2.
Add
onion
&
chicken
strips
&
saute
2‐3
minutes
until
tender.
 


3.
Except
for
the
rice,
stir
in
the
rest
of
the
ingredients,
&
bring
to
a
boil.
 


4.
Reduce
heat
&
simmer
15
minutes.
 


5.
Serve
over
hot
rice.
 
 



Poppyseed
Chicken
Casserole
 
 1
lg.
pkg.
chicken
breasts
–
boiled
and
cubed
 8
oz.
sour
cream
 1
can
cream
of
chicken
soup
 1.5
cups
ritz
cracker
crumbs
 1
stick
margarine
–
melted
 
 Mix
chicken,
sour
cream
and
soup.
 Place
in
casserole
sprayed
with
Pam
 Mix
margarine
and
crumbs
and
sprinkle
over
chicken
 mixture
 Cover
with
Poppyseeds
 Bake
@
350
for
30
min.
 



Snickerdoodle Cookies 1 ½ cups white sugar 1 cup butter, softened 2 eggs ¼ tsp vanilla 2 ¾ cups flour 2 tsp cream of tartar 1 tsp baking soda ¼ tsp salt Preheat oven to 375 degrees. In a large mixing bowl, combine sugar, butter, eggs, and vanilla with an electric mixer until mixed thoroughly (it should be nice and creamy). Next, add flour, cream of tartar, baking soda, and salt- blend well. Shape into 1 ¼ inch balls. ¼ cup of white sugar 2 tsp cinnamon Mix sugar and cinnamon together thoroughly. Roll balls in the sugar/cinnamon mixture until covered. Place on an ungreased cookie sheet 2 inches apart and bake 8-10 minutes.


Ellen’s
Salad
 1
Head
of
Lettuce
 1
can
of
black
olives
 1
can
of
garbanzo
beans
 1
can
of
artichoke
hearts
 1
sliced
tomato
 ½
sliced
cucumber
 1
handful
of
crutons
 1
sliced
avocado
 
 Mix
all
ingredients
in
a
bowl.
Pour
Italian
dressing
onto
salad
and
then
toss
with
 your
hands.
 



Chicken
Parmesan
 
 4
(4‐ounce)
skinned,
boned
chicken
breast
halves
 ½
cup
seasoned
breadcrumbs
 ¼
cup
grated
Parmesan
cheese
 ½
teaspoon
dried
Italian
seasoning
 1/8
teaspoon
black
pepper
 1/3
cup
all‐purpose
flour
 2
large
egg
whites,
lightly
beaten
 2
teaspoons
olive
oil
 4
cups
hot
cooked
spaghetti
(about
8
 ounces
uncooked
pasta)
 3
cups
 1
cup
(4
ounces)
shredded
part‐skim
mozzarella
cheese
 Basil
sprigs
(optional)
 
 Place
each
chicken
breast
half
between
2
sheets
of
heavy‐duty
plastic
wrap;
flatten
 to
¼‐inch
thickness
using
a
meat
mallet
or
rolling
pin.
 Combine
breadcrumbs,
Parmesan
cheese,
Italian
seasoning,
and
pepper
in
a
shallow
 dish.
Dredge
1
chicken
breast
half
in
flour.
Dip
in
egg
whites;
dredge
in
breadcrumb
 mixture.
Repeat
procedure
with
remaining
chicken,
flour,
egg
whites,
and
 breadcrumb
mixture.
 Heat
oil
in
a
large
nonstick
skillet
over
medium‐high
heat.
Add
chicken;
cook
5
 minutes
on
each
side
or
until
done.
 
 Place
1
cup
spaghetti
in
each
of
4
gratin
dishes.
Spoon
½
cup
Ultimate
Quick‐and‐ Easy
Past
Sauce
over
each
serving.
Top
each
with
1
chicken
breast
half.
Spoon
¼
cup
 sauce
over
each
serving
.
Sprinkle
each
serving
with
¼
cup
mozzarella
cheese.
 Preheat
broiler.
Place
gratin
dishes
on
a
baking
sheet;
boil
3
minutes
ir
until
cheese
 melts.
Garnish
with
basil
sprigs,
if
desired.



Chocolate
Zucchini
Bread
 Southern
Living
1981
 Ingredients:
 3
cups
flour
 1
teaspoon
baking
powder
 1
teaspoon
baking
soda
 1
teaspoon
ground
cinnamon
 1
teaspoon
ground
nutmeg
 1
cup
(6‐8
oz)
chocolate
chips
or
 nuts
 3/4
cup
canola
oil
 3
eggs
 2
cups
sugar
(or
baking
Splenda)
 2
teaspoons
vanilla
extract
 3
cups
unpeeled
shredded
zucchini
(about
3
zucchini)
 
Directions:
 Combine
first
6
ingredients
in
a
large
mixing
bowl;
make
a
well
in
center
of
mixture
 and
set
aside.

Combine
oil,
eggs,
sugar,
and
vanilla;
mix
well.

Stir
in
zucchini.

Add
 mixture
to
dry
ingredients,
stirring
just
until
moistened.
 
Spoon
mixture
into
2
greased
and
floured
loaf
pans
(or
6
mini
loaf
pans).

Bake
at
 360
degrees
for
1
hour.

Cool
before
removing
from
pans.
 



Peanut
Butter
and
Chocolate
Kisses
 ½ cups margarine- soft ½ cups peanut butter ¾ cups packed brown sugar ¼ cups sugar 1 egg 1 tsp vanilla ¼ tsp salt 1 ¾ cups flour 1 tsp baking soda Sugar in a bowl Chocolate Kisses Beat margarine, peanut butter, brown sugar, sugar, egg, vanilla, and salt until light and fluffy. Add flour and baking soda, beaten until thoroughly blended Shape dough into 48 balls, about a rounded teaspoon each Roll balls in sugar Place 2 inches apart on ungreased baking sheet Bake @ 375 for 8-10 minutes or until light golden Immediately top each cookie with a candy kiss


Brad's
Nacho
Dip
 2
chili
beans
(Hormel
no
meat
Chili
Beans
are
my
favorite)
 2
cream
cheese
 1
bag
of
cheese
(cheddar/Mexican/
whatever)

 
 Preheat
oven
to
350F.
 In
a
glass
casserole
dish,
spread
out
cream
cheese.

 Pour
and
evenly
spread
the
2
cans
of
chili
beans.

 Sprinkle
cheese
over
entire
casserole
dish.
 Bake
at
350
F
for
15
minutes
or
until
all
cheese
is
melted
and
slightly
bubbling.

 



Caramel
Brownies

 German cake mix
 2/3 cup of evaporated milk Bag of caramels ¾ cup melted butter Chocolate Chips Preheat oven to 350 degrees. Mix cake mix, 1/3 cup evap. milk, and 3/4 cup melted butter. Spread half of mixture in bottom of 9x13 pan. Bake for 12 min. Melt bag of caramels with 1/3 cup evap. milk. When mixture in pan is cool, spread caramel on top and sprinkle with 1 small bag chocolate chips. Cover with remaining brownie mix. Bake for 17 min.


BROCCOLI­CHEESE
Casserole






Ritz
crackers,
crushed




























































 2
pkgs.
frozen
broccoli
spears
 1
1/2
c.
milk
 1
1/2
tbsp.
cornstarch
 1/2
tsp.
salt
 Dash
pepper
 Velveeta
cheese
 Butter
 
 1.
Boil
and
drain
broccoli
according
to
directions.
 
 SAUCE:
 1.
Combine
milk,
cornstarch,
salt
and
pepper.
 2.
Cook
in
saucepan
(on
low)
until
sauce
thickens.
3.
Add
a
chunk
of
cheese
and
melt
 in
sauce.
 
 CASSEROLE:
 1.
Pour
cheese
sauce
over
broccoli.
 2.
Sprinkle
crushed
Ritz
crackers
on
top
of
casserole;
dot
with
butter.
 3.
Bake
at
400
degrees
for
20
minutes.



APPLE
SNACKS!!!!
 
 Take
1
apple.
Cut
off
the
top
and
core
out
the
middle.
Alternately
put
in
 peanutbutter
and
chocolate
chips,
ending
with
a
layer
of
peanutbutter.
Replace
the
 top
of
the
apple
and
EAT!



Isaac’s
Winning
Dessert!
 (Vanilla
Panna
Cotta
“Cooked
 Cream”)
 Makes
approximately
12
4.5
oz
 servings
 4
½
cups
heavy
cream
 ¾
cups
whole
milk
 ¾
cup
granulated
sugar
 4
¼
tsp
gelatin
powder

 2
vanilla
beans


 Optional
Garnish
 


Raspberry
Puree



Mint
Leaves


Fresh
Raspberries



 Add
Cream,
Milk,
and
Sugar
to
sauce
pan.
 Slice
open
vanilla
beans
and
with
butt
of
your
knife,
scrape
out
the
beans
and
add
to
 saucepan.
Toss
in
bean
pods
as
well.

 Heat
to
just
before
boiling.
Remove
bean
pods.

 STIR
in
gelatin
powder.
 Pour
into
oiled
ramekins
or
glasses
or
a
muffin
tin
and
chill
for
at
least
3
hours.

 Add
Garnish.
 RASPBERRY
PUREE
(Isaac
says
“people
are
capable
of
looking
a
recipe
up
 themselves”)
 
 
 
 



Broccoli
(Carrot!
No
just
kidding.
It’s
just
broccoli)

 Preheat
oven
to
425
F
 Cut
up
Broccoli
Crowns.

 Place
broccoli
in
glass
casserole
dish.
 Drizzle
olive
oil
over
broccoli
and
mix
it
in
with
your
hands.
All
broccoli
should
be
 coated
with
olive
oil.

 Sprinkle
Lemon
Pepper
over
broccoli.

 Place
in
oven
for
17
minutes.

 
 
 



Chocolate Crinkle Cookies Ingredients: 4 oz. unsweetened chocolate, chopped 1/4 cup unsalted butter 1.5 cups flour 1/2 cup cocoa powder 2 teaspoons baking powder 1/4 teaspoon salt 4 large eggs 2 cups granulated sugar 1 teaspoon vanilla 1.5 cups mini chocolate chips 1/2 cup powdered sugar Recipe: Place chocolate and butter in the top of a double boiler placed over barely simmering water. Heat, stirring often, until butter and chocolate melt. Remove from heat and let cool slightly. (I do this in the microwave cuz who has a double boiler?). In a bowl, stir together flour, cocoa powder, baking powder, and salt. Set aside. IN a large bowl, combine eggs, granulated sugar, and vanilla. Using a whisk, beat until light in color and thick, about 3 minutes. Stir in melted chocolate mixture until blended. Add dry ingredients and chocolate chips. Cover the bowl and refrigerate for 2 hours. Preheat oven to 325 degrees. Line 2 baking sheets with parchment paper. Put powdered sugar in a small bowl. Roll a rounded tablespoon of dough between your hands to form the cookie and roll it in powdered sugar. Bake cookies 13-17 minutes. Let cool on baking sheet for 5 minutes.


Blondies
 Prep:
20
minutes
 Bake:
25
minutes
 Oven:
350
F
 Makes:
36
Bars
 2
cups
packed
brown
sugar
 2/3
cup
butter
 2
eggs
 2
teaspoons
vanilla
 2
cups
all‐purpose
flour
 1
teaspoon
baking
powder
 ¼
teaspoon
baking
soda
 1
cup
semi
sweet
chocolate
pieces
 1
cup
chopped
nuts
(optional)
 1. Grease
a
13x9x2
inch
baking
pan;
set
aside.
In
a
medium
saucepan
heat
 brown
sugar
and
butter
over
medium
heat
until
butter
melts
and
the
mixture
 is
smooth,
stirring
constantly.
Cool
slightly.
Stir
in
eggs
1
at
a
time;
stir
in
 vanilla.
Stir
in
flour,
baking
powder,
and
baking
soda.

 2. Spread
batter
in
prepared
baking
pan.
Sprinkle
with
chocolate
pieces
and
 nuts.
(although
when
you
pour
it
into
batter,
it
works
too)
Bake
in
a
350
oven
 for
25
to
30
minutes
or
until
a
wooden
toothpick
inserted
near
center
comes
 out
clean
(avoid
chocolate
pieces).
Cool
slightly
on
a
wire
rack.
Cut
into
bars
 while
warm.

 



Hershey's Best Brownies 1 cup butter or margarine 2 cups granulated sugar 2 teaspoons vanilla extract 4 eggs 3/4 cup Hershey's Cocoa or Hershey's European Style Cocoa 1 cup all-purpose flour 1/2 teaspoon baking powder 1/4 teaspoon salt 1 cup chopped nuts (optional) Heat oven to 350 degrees F. Grease 13 x 9-inch baking pan. Place butter in large microwave-safe bowl. Microwave at HIGH (100%) 2 to 2 1/2 minutes or until melted. Stir in sugar and vanilla extract. Add eggs, one at a time, beating well with spoon after each addition. Add cocoa; beat until well blended. Add flour, baking powder and salt; beat well. Stir in nuts, if desired. Pour batter into prepared pan. Bake 30 to 35 minutes or until brownies begin to pull away from sides of pan. Cool completely in pan on wire rack. Cut into bars. Makes about 36 brownies.


Cream Cheese Frosting • • • • •

8 ounces cream cheese , at room temperature 1 stick unsalted butter, at room temperature 1 1/2 teaspoons vanilla extract or vanilla paste 1 teaspoon lemon juice 4 cups confectioners' sugar

Using a hand or standing mixer, beat cream cheese and butter together, at medium speed, until fluffy, about 2 minutes. Add in vanilla and lemon juice. On low speed, gradually add in confectioners' sugar and beat until well combined. Frost as desired.


Mama
Orchard’s
Famous
Brownies
 Ingredients:
 2
boxes
of
fudge
brownie
mix
 1
bag
of
semi‐sweet
chocolate
chips
 Directions:
 1) Follow
directions
on
box.
 2) Add
chocolate
chips.
 3) 45
min
or
longer.
Test
with
toothpick.
Should
remain
somewhat
gooey.
 4) Enjoy

 
 



MONKEY
BREAD






4
pkgs.
Pillsbury
rolls
(not
buttermilk)
 1/2
c.
sugar
 1/4
c.
cinnamon
 1/2
lb.
butter
 2
tbsp.
cinnamon
 1/4
c.
sugar
 
 Separate
rolls
and
cut
each
into
fourths.
Combine
1/2
cup
sugar
and
1/4
cup
 cinnamon.
Roll
pieces
in
this
mix.
Melt
butter
and
stir
in
2
tablespoons
cinnamon
 and
1/4
cup
sugar.
 Grease
Bundt
pan.
Place
half
of
biscuits
in
pan,
then
half
of
melted
mixture,
then
 remaining
biscuits
and
remaining
melted
mixture.
Bake
30
minutes
at
350
degrees.
 Turn
over
pan
and
eat
while
warm.
Pull
apart
with
fingers.



Pecan
Tarts
 Ingredients:

 (makes
24
on
a
mini
muffin
pan)
 1
package
of
cream
cheese
(3
 ounces)
softened
 ½
cup
of
butter
softened
 1
cup
sifted
all
purpose
flour
 1
egg
 ¾
cup
firmly
packed
brown
sugar
 1
Tbs
butter
melted
 1
Tsp
vanilla
 ¾
cup
chopped
pecans
 
 Directions:
 1)
First
make
dough
 ‐ ‐ ‐ ‐ ‐

Soften
cream
cheese
with
the
butter
to
room
temp.
Blend.
 Add
flour
and
blend
again.

 Wrap
in
wax
paper.
 Put
in
fridge
for
at
least
30
minutes.
 Once
chilled,
place
dough
in
muffin
pan
and
make
shells
of
even
thickness.


2)
Make
filling
and
add
to
shells
immediately:
 ‐ ‐ 


Beat
egg.
 Add
rest
of
ingredients.
 



Apple
Pie
Filling
 6‐8
tart
apples,
pared,
cored,
and
 very
thinly
sliced
‐
about
6
cups.

 Dad
uses
Granny
Smith
apples.
 1
cup
sugar
 2
Tablespoons
flour
 1/2
cup
raisins
‐
make
sure
they're
 not
clumped
together
 1
teaspoon
ground
cinnamon
 Dash
ground
nutmeg
 Pastry
for
2‐crust
9
inch
pie
 2
Tablespoons
butter
 2
large
squirts
of
lemon
juice
 

 Slice
apples
very
thin.
Combine
sugar,
flour,
raisins,
spices,
dash
of
salt
and
squirts
 of
lemon
juice;
mix
with
apples.

Line
a
9
inch
pie
plate
with
pastry.

Fill
with
apple
 mixture;
dot
with
butter
(remember
that
the
apples
shrink
when
baked
so
they
will
 sink
‐
fill
the
dish
high!)

Adjust
top
crust,
cutting
slits
for
escape
of
steam;
seal
edges
 by
crimping.

Brush
top
crust
very
lightly
with
milk
(don't
let
it
puddle
at
edges),
 then
sprinkle
with
sugar.

Bake
at
400
for
50
minutes
or
until
done
(watch
the
edges
 of
the
crust
so
they
don't
burn
‐
put
the
foil
around
the
edges
if
they
start
to
look
 brown
after
30
minutes
or
so.)
 
 
 
 
 
 



Pie
Crust
 Single
Crust:
 
1
1/2
cups
flour
 1/2
teaspoon
salt
 1/2
cup
shortening
 4‐5
Tablespoons
ice
water
 

 

 Double
Crust:
 
2
cups
flour
 1
teaspoon
salt
 2/3
cup
shortening
 5‐7
Tablespoons
ice
water
 
Sift
flour
and
salt
together;
cut
in
shortening
will
pieces
are
the
size
of
small
peas.
 (For
extra
tender
pastry,
cut
in
half
the
shortening
till
like
cornmeal.

Cut
in
 remaining
shortening
till
like
small
peas.)

Sprinkle
1
Tablespoon
water
over
part
of
 mixture.

Gently
toss
with
fork;
push
to
side
of
bowl.

Repeat
till
all
is
moistened.

 Form
int
a
ball
(for
double
crust
and
lattice‐top
pies,
divide
dough
into
two
balls).

 Flatten
on
lightly
floured
surface
by
pressing
with
edge
of
hand
3
times
across
in
 both
directions.

Roll
from
center
to
edge
till
1/8
inch
thick.
 
For
single
crust
pie:

Fit
pastry
into
pie
plate;
trim
1/2
inch
beyond
edge;
fold
under
 and
flute
edge
by
pressing
dough
w/forefinger
against
wedge.
 
For
double
crust
pie:

Trim
lower
crust
even
with
rim
of
pie
plate.

Cut
slits
in
top
 crust.

Lift
pastry
by
rolling
9it
over
rolling
pin;
then
unroll
loosely
over
well‐filled
 pie.

Trim
1/2
inch
beyond
edge.

Tuck
top
crust
under
edge
of
lower
crust.

flute
 edge
of
pasty
as
desired.
 
If
edge
of
crust
browns
too
quickly
fold
strip
of
foil
around
rim
of
crust,
covering
 fluted
edge.
 
 



Taco
Soup
 Ingredients:
 3
cans
of
beans
of
choice
(usually
pinto
beans,
kidney
beans,
and
ranch
beans)
 1
can
of
Rotel
tomatoes
 1
can
of
corn
 1
pound
of
ground
beef
or
ground
chicken
 1
packet
of
ranch
dressing
seasoning
 2
packets
of
taco
seasoning
 Directions:
 1) In
a
large
pot
open
and
dump
in
all
3
cans
of
beans,
corn,
and
tomatoes.
 2) Rinse
out
used
cans
and
dump
residual
water
into
pot
as
well
to
add
to
the
 broth.
Adjust
amount
of
water
to
preference.
 3) Brown
meat
and
once
cooked
add
1
packet
of
taco
seasoning
to
beef.

 4) Dump
beef,
the
second
taco
seasoning
packet
and
the
ranch
dressing
 seasoning
in
the
soup.
 5) Boil
and
then
let
simmer
for
as
long
as
needed.
 
 



Dump
Cake
 Ingredients

 2
bags
of
frozen
black
berries
(or
of
choice)
 1
box
of
yellow
cake
mix
 1
can
or
bottle
of
sprite
 Directions
 1) 2) 3) 4) 
 


In
a
pan
dump
both
bags
of
berries.

 Dump
the
entire
box
of
cake
mix
on
top
of
the
berries
covering
everything.
 Dump
the
entire
can
of
sprite
on
top
of
the
first
two
layers.
 Bake
at
350
for
40
minutes
or
until
looks
done.



Baby
Carrots
 Ingredients
 1
1/2
pounds
baby
carrots
 3
tablespoons
butter,
cut
into
small
pats
 1
tablespoon
sugar
 1
teaspoon
coarse
salt
 Directions
 Place
baby
carrots
in
1/2‐inch
of
water
with
butter,
sugar,
and
salt.

 Bring
water
to
a
boil,
cover
pan,
and
reduce
heat
to
simmer.

 Cook
carrots
7
or
8
minutes,
remove
lid,
and
raise
heat
to
medium
high.

 Reduce
water
until
it
almost
evaporates,
a
couple
of
minutes.

 Turn
carrots
in
sauce
and
taste
to
adjust
seasonings
and
serve.
 



Teriyaki
Salmon
 Salmon
 ¼
cup
teriyaki
sauce
 ¼
cup
maple
syrup
 Pam
spray
 Line
cookie
sheet
with
foil
 Lay
salmon
on
foil
w/
skin
 side
down
 Spray
w/
Pam
 Mix
syrup
and
teriyaki
sauce.

 Pour
over
salmon.

 Broil
for
20‐25
min
at
425
F.

 
 



Chocolate Chip Cookies Makes About 30 Ingredients Nonstick Vegetable Oil Spray 3 cups all purpose flour 1 teaspoon baking soda 1 teaspoon salt 1 cup (2 sticks) unsalted butter, room temperature 1 cup sugar 1 cup (packed) golden brown sugar 2 large eggs 2 teaspoons vanilla extract 1 12-ounce package semisweet chocolate chips (such as Guittard) Preheat oven to 325 F Spray large baking sheet with nonstick vegetable oil spray Whisk flour, baking soda, and salt in medium bowl to blend Using electric mixer, beat butter in large bowl until light and fluffy Add sugar and brown sugar and beat until well blended Add eggs and vanilla and beat until mixture is creamy and well blended Gradually add flour mixture, beating just until blended Stir in chocolate chips Working in batches, drop dough by generously mounded tablespoonfuls onto prepared baking sheet, spacing 3 inches apart. Bake cookies until pale brown, about 15 minutes. Cool slightly on sheet Transfer cookies to racks; Cool completely (can be made 2 days ahead. Store airtight at room temperature)


White
Chocolate
Chip
Oatmeal
Raisin
 and
Craisin
Cookies

 INGREDIENTS

 1
cup
butter,
softened
 1
cup
packed
brown
sugar
 1
cup
white
sugar
 2
eggs
 1
teaspoon
vanilla
extract
 3
cups
oats
 2
cups
all‐purpose
flour
 1
teaspoon
baking
soda
 1
teaspoon
baking
powder
 1
teaspoon
salt
 1
cup
raisins
 1
cup
dried
cranberries
 a
dash
of
cinnamon
 ½
bag
of
white
chocolate
chips
 
 DIRECTIONS
 1. Beat
butter,
sugars,
eggs
and
vanilla
for
5
minutes.

 
 2. In
another
bowl,
combine
oats,
flour,
baking
soda,
baking
powder,
cinnamon
 and
salt.
Add
to
butter
mixture
1
cup
at
a
time.
 
 3. Mix
in
raisins
and
craisins
and
white
chocolate
chips.
 
 4. Drop
by
spoonfuls
onto
greased
cookie
sheets
and
bake
for
12‐14
minutes
at
 350
degrees
F
(175
degrees
C).
These
freeze
very
well.
Enjoy!!
 



Peanut Butter M&M Cookies Ingredients: • 1 cup sugar • 1 cup firmly packed brown sugar • 1 cup Jif® Creamy Peanut Butter • 1 cup butter, softened • 2 large eggs • 2 cups Pillsbury BEST® All Purpose Flour • 1 teaspoon baking soda • 1 cup (6 oz. pkg.) M&Ms (or chocolate chips) Directions: 1. HEAT oven to 325ºF. Beat sugar, brown sugar, peanut butter and butter in large bowl. Beat in eggs. Stir together flour and baking soda. Add to sugar mixture. Beat just until well mixed. Stir in M&M’s. 2. DROP from teaspoon onto ungreased cookie sheet. Flatten slightly with the back of a spoon. 3. BAKE 13 to 15 minutes or until lightly browned. Cool slightly before removing from pan to cooling rack. Yield: 5 dozen


Chicken
Piccata

 2
split
(1
whole)
boneless,
 skinless
chicken
breasts
 Kosher
salt
and
freshly
ground
 black
pepper
 ½
cup
all‐purpose
flour
 1
extra‐large
egg
 ½
tablespoon
water
 ¾
cup
seasoned
dry
bread
 crumbs
 Good
olive
oil
 3
tablespoons
unsalted
butter,
 room
temperature,
divided
 1/3
cup
freshly
squeezed
lemon
 juice
(2
lemons),
lemon
halves
 reserved
 ½
cup
dry
white
wine
 sliced
lemon,
for
serving
 chopped
fresh
parsley
leaves
for
serving
 Preheat
the
oven
to
400
F.
Line
a
sheet
pan
with
parchment
paper.
 Place
each
chicken
breast
between
2
sheets
of
parchment
paper
or
plastic
wrap
and
 pound
out
to
¼
inch
thick.
Sprinkle
both
sides
with
salt
and
pepper.
 Mix
the
flour,
½
teaspoon
salt,
and
¼
teaspoon
of
peper
in
a
shallow
plate.
In
a
 second
plate,
beat
the
egg
and
½
tablespoon
of
water
together.
Place
the
bread
 crumbs
on
a
third
plate.
Dip
each
chicken
breast
first
in
the
flour,
shake
off
the
 excess,
and
then
dip
in
the
egg
and
bread
crumb
mixtures.

 Heat
1
tablespoon
of
olive
oil
in
a
large
sauté
pan
over
medium
to
medium‐low
heat.
 Add
the
chicken
breasts
and
cook
for
2
minutes
on
each
side,
until
browned.
Place
 them
on
the
sheet
pan
and
allow
them
to
bake
for
5
to
10
minutes
while
you
make
 the
sauce.

 For
the
sauce,
wipe
out
the
sauté
pan
with
a
dry
paper
towel.
Over
medium
heat,
 melt
1
tablespoon
of
the
butter
and
then
add
the
lemon
juice,
wine,
the
reserved
 lemon
halves,
½
teaspoon
salt,
and
¼
teaspoon
pepper.
Boil
over
high
heat
until
 reduced
in
half,
about
2
minutes.
Off
the
heat,
add
the
remaining
2
tablespoons
of
 butter
and
swirl
to
combine.
Discard
the
lemon
halves
and
serve
1
chicken
breast
on
 each
plate.
Spoon
on
the
sauce
and
serve
with
a
slice
of
lemon
and
a
sprinkling
of
 fresh
parsley.




Chinese Chicken Salad (this never made sense to me. I mean Chinese people don’t really eat salad and I don’t know why it’s Chinese. I think it’s the mandarin oranges. But it’s delicious. So maybe it means that Chinese people like this salad) These ingredients are a must: • • •

1 bag of salad, (romaine, Italian greens, etc.) ½ lb. chicken breast, cooked and shredded 1 small can mandarin oranges, drained well

These ingredients are optional: • • • •

¼ cup sliced almonds, toasted ¼ cup sesame seeds, toasted 2 stalks green onion, sliced think diagonally few sliced leaves of cilantro (Chinese parsley)

Combine greens and green onion. Put chicken on top in the center. Sprinkle almonds and sesame seeds over salad. Toss gently. Make dressing. Pour dressing on just before serving. Garnish with mandarin oranges. Dressing • • • • •

2 TBSP. sugar 1 tsp. salt ½ tsp. pepper ¼ cup vegetable or canola oil 3 TBSP. white vinegar

OR YOU CAN DOUBLE THE DRESSING as follows. • • • • •

¼ cup white vinegar

4 TBSP. sugar 2 tsp. salt 1 tsp. pepper ½ cup oil


Cashew Chicken Serves 6 Ingredients: • • • • • • • • • • • • •

1 lb. boneless chicken, cut into 1-inch strips 3/4 cup orange juice 1/3 cup honey 1/4 cup soy sauce 1 tbsp. cornstarch 1 tsp. ground ginger 1 tsp. garlic salt 1/2 tsp. pepper 2 tbsps. vegetable oil 4 green onions, cut-up 3 large carrots, cleaned and sliced 2 celery stalks, sliced 1 cup cashews

Directions: 1. For sauce, combine juice, soy sauce, honey, cornstarch and seasonings. 2. Heat 1 tbsp. oil until it begins to smoke. Stir-fry vegetables for several minutes until the onions become fragrant. Remove from wok. 3. Heat another tbsp. of oil until smoking and stir-fry chicken strips until browned and tender. 4. Add cooked vegetables, cashews and sauce mix. Continue cooking until sauce bubbles and thickens. Serve over hot rice.


Biscuits and Sausage Gravy Ingredients: 8 buttermilk biscuits 3/4 pound of sausage 4 cups of milk 4-6 tablespoons of flour Directions: Prepare biscuits as instructed on package. Brown sausage in skillet. As soon as sausage is completely brown, turn to medium heat. Add flour by the tablespoon, stirring constantly. Let the flour turn BROWN before adding another tablespoon (if you don't, your gravy will taste like flour). After you have added enough flour to make the gravy as thick as you like, add milk and stir with whisk Serve over biscuits.


BAKED
MACARONI
AND
CHEESE
 Start
to
finish:
45
minutes
 Servings:
6
 1/2
cup
unsalted
butter,
plus
2
tablespoons,
divided
 2
tablespoons
salt,
plus
more
to
taste
 1
pound
elbow
macaroni
 1
tablespoon
olive
oil
 3
1/2
cups
whole
milk
 1/2
cup
all‐purpose
flour
 Ground
black
pepper,
to
taste
 2
cups
grated
sharp
cheddar
cheese,
divided
 2
cups
grated
Monterey
Jack
cheese
 1
cup
grated
Parmesan
cheese,
divided
 1
cup
panko
or
other
coarse
bread
crumbs
 Heat
the
oven
to
broil.
Use
1
tablespoon
of
butter
to
generously
coat
a
3‐quart
casserole
dish.
 Bring
6
quarts
of
water
to
a
boil
in
a
large
stockpot.
Add
2
tablespoons
of
salt,
stir
briefly,
then
add
the
 pasta.
Cook
until
tender
and
just
past
al
dente,
about
10
to
13
minutes,
or
slightly
longer
than
package
 directions.
 Drain
the
pasta,
then
transfer
it
to
a
large
bowl.
Drizzle
the
olive
oil
over
the
pasta,
then
toss
to
coat.
Set
 aside.
 To
make
the
sauce,
in
a
small
saucepan
over
low
heat,
bring
the
milk
to
a
simmer.
Remove
the
pan
from
 the
heat.
 In
a
medium
saucepan
over
medium,
melt
1/2
cup
of
the
remaining
butter,
using
a
whisk
to
swirl
it
to
 ensure
the
butter
melts
completely
and
does
not
turn
brown.
If
the
butter
begins
to
brown,
lower
the
 heat.
 While
whisking,
sprinkle
in
the
flour.
Continue
to
whisk
until
the
mixture
just
bubbles,
about
2
minutes.
 Do
not
let
the
mixture
brown.
While
whisking,
slowly
pour
in
the
milk.
Continue
whisking
until
there
are
 no
lumps.
 Bring
the
sauce
to
a
boil,
then
reduce
heat
to
low
and
season
with
salt
and
pepper.
Continue
whisking
 until
the
sauce
reaches
the
consistency
of
heavy
cream
and
coats
the
back
of
a
spoon,
about
2
minutes.
 Remove
the
sauce
from
the
heat.
Whisk
in
1
1/2
cups
of
the
cheddar
cheese,
all
of
the
Monterey
jack
and
 a
1/2
cup
of
the
Parmesan.
Whisk
until
the
cheese
is
completely
melted
and
the
sauce
is
smooth.
 Pour
the
sauce
over
the
pasta
and
gently
toss
to
coat.
Transfer
the
pasta
and
sauce,
using
a
rubber
spatula
 to
scrape
the
bowl,
to
the
prepare
casserole
dish.
Set
aside.
 In
a
small
microwave‐safe
bowl,
melt
the
remaining
1
tablespoon
of
butter
by
microwaving
on
high
for
 about
20
seconds.
Add
the
bread
crumbs
and
remaining
cheddar
and
Parmesan
cheeses.
Toss
well.
 Spread
the
bread
crumb
mixture
evenly
over
the
pasta.
Place
the
dish
on
the
oven's
middle
rack
and
broil
 for
6
to
8
minutes,
or
until
the
edges
are
bubbly
and
a
crunchy
crust
forms
on
top.
Cool
briefly
before
 serving.
 



Magic Seven Layer Bars INGREDIENTS • • • • • • •

1/2 cup butter or margarine, melted 1 1/2 cups graham cracker crumbs 1 (14 ounce) can EAGLE BRAND® Sweetened Condensed Milk 1 cup semisweet chocolate chips 1 cup butterscotch chips 1 1/3 cups flaked coconut 1 cup chopped nuts

DIRECTIONS 1. Heat oven to 350 degrees F (325 degrees for glass dish). Coat 13x9-inch baking pan with no-stick cooking spray. 2. Combine graham cracker crumbs and butter. Press into bottom of prepared pan. Pour sweetened condensed milk evenly over crumb mixture. Layer evenly with chocolate chips, coconut and nuts. Press down firmly with a fork. 3. Bake 25 minutes or until lightly browned. Cool. Cut into bars or diamonds. Store covered at room temperature. Makes 36 servings.

Memories from 3-1-4  

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