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.
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
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
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.