SON-Cookbook-2020

gwnursing

Appetizers

TABLE OF CONTENTS

STARTERS

Cranberry Salsa 4

Onion Dip 4

Hummus Bi Tahini 5

Japchae 6

Scallion Pancakes 9

Salads

Broccoli Cranberry Salad 10

Corn, Tomato & Feta Salad 10

Kale Salad 11

Mandarin Orange Salad 12

Spinach & Strawberry Salad 14

Soups

Avgolemono Soup 15

Cream O'Broccoli Soup 16

Slow-Cooker Chicken Tortilla Soup 17

White Bean Chicken/Turkey Chili 18

SIDES

Acorn Squash w/ Egg & Parmesan Cheese 21

Easy Cornbread Pudding 22

Mom's Baked Mac & Cheese 23

Pressure Cooker Spiced Sweet Potatoes & Apples 24

Opa's Turkey Stuffing 25

Roasted Vegetables w/ Pecans & Cranberries 26

Easy Steak Au Poivre Sauce 27

Sweet Potato Casserole I 28

Sweet Potato Casserole II 29

Sweet Potato Casserole w/ Pecan Topping 30

ENTRÉES

Bacon-Wrapped Turkey Breast w/ Wild Rice Stuffing 33

Chicken Curry, Coconut Rice & Raita 34

Chicken Enchiladas 36

Chorizo & Cornbread Dressing 37

Flank Steak Dervish 38

Giada's Chicken Picata 38

Green Beans Provençale 40

Romantic Chicken w/ Artichokes & Mushrooms 41

Honey Barbecue Meatloaf 42

New Mexico Pork Posole 44

Shrimp & Grits 46

Slow Cooker Beef Barbecue 47


Cookies

DESSERTS

Almond Joy Cookies 49

Bisochitos (Anise Cookies) 50

Butter Crunch Toffee Bars 51

Citrus Cookies 51

Coconut Macaroons 52

Hanukkah Sugar Cookies (Dairy-Free) 53

Holiday Wreaths 54

Lemon Anginetti (Italian Drop Cookies) 55

Ingrid's Kipfel Cookies 56

Maple Almond Cookies 58

Orange Cranberry White Chocolate Chip Cookies 59

Peanut Butter Balls (Buckeyes) 60

Peanut Butter Blossoms 61

Peanut Cluster Cookies 62

Red Velvet Cookies 62

Rasberry Almond Shortbread Thumbprint Cookies 63

Scottish Shortbread Biscuits 64

Soft Italian Biscotti 65

Toffee Bars 66

Other

Banana Pudding 66

Blueberry Cake 67

Boo-zy Caramel Apple Cider 67

Caroline's Candies 68

Chocolate Bourbon Pecan Pie 68

Chocolate Chip Cake 69

Chocolate Crinkles 70

Cinnamon Rolls 71

Cinnamon-Apple Crisp 72

Creamy Banana Pudding 73

Hot Milk Cake 74

Peach Cobbler 75

Pumpkin Cheesecake 76

The Best Pumpkin Loaf Ever 77

So Good Sweet Potato Cake 78

Walnut Crunch 79

Zucchini Bars 79


Starters


CRANBERRY SALSA

Submitted by: Maggie Venzke

Serves: 6-8 persons

Prep Time: 15 minutes

INGREDIENTS

• 1 (12 oz.) bag cranberries, fresh or frozen

• 1 bunch cilantro, chopped

• 1 bunch green onions, cut into 3 inch lengths

• 1 jalapeno pepper, seeded and minced

• 2 limes (2” diameter), juiced

• ½ - ¾ c. white sugar (less sugar if prefer tart taste)

• 1 pinch salt

DIRECTIONS

Combine cranberries, cilantro, green onions, jalapeno pepper, lime juice,

sugar, and salt in the bowl of a food processor fitted with a medium blade.

Chop to medium consistency. Refrigerate if not using immediately. Serve at

room temperature with tortilla chips or as a substitute for cranberry sauce

with turkey dinner.

ONION DIP

Submitted by: Carol Braungart

INGREDIENTS

• 1 brick cream cheese

• 1 c. mayonnaise

• 1 c. shredded cheddar cheese

• 1 medium sweet onion, minced

DIRECTIONS

Combine all the ingredients with a mixer. Move to a pie plate and bake at

350 degrees for 20-25 minutes until edges of the plate bubble.

Serve with crackers, carrots, celery.

4


HUMMUS BI TAHINI

Submitted by: Cathi Wilson Cox

Yields: 1 qt.

INGREDIENTS

• 4 c. (2 can,15.5 oz. size) garbanzos (chick-peas), drained

• ½ c. tahini (sesame paste)

• ¹∕ ³ c. warm water

• ¹∕ ³ c. best quality olive oil

• juice of 2 or 3 fresh lemons (not bottled lemon juice)

• 4 or more cloves garlic (can use minced garlic)

• 1½ tsp. salt

• ½ tsp. ground cumin

• freshly ground black pepper to taste

DIRECTIONS

Combine chick-peas, tahini, warm water, olive oil and juice of 1 lemon in

the bowl of a food processor fitted with a steel blade. Process until smooth

and creamy, pausing once or twice to scrape down sides of the bowl with a

spatula.

Add garlic, salt, cumin and pepper to taste, and process to blend. Taste

and correct seasoning if necessary. Add more lemon juice to taste (I tend

to use all 3 lemons). Scrape into a storage container, cover, and refrigerate

until ready to use.

This is SO easy to make and it brings back

memories of living in the Middle East!

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JAPCHAE

(stir-fried starch noodles with beef and vegetables)

Submitted by: Hannah Hahn

Japchae is a Korean traditional dish made with sweet potato starch

noodles (glass noodle or Dangmyeon), beef and various vegetables

that everyone loves. You can see this dish on Korean New Year and one’s

birthday.

INGREDIENTS

• 1 small bag of Korean potato starch noodles (dangmyeon, 당면)/ 6 oz.

• 1 small carrot

• 1 small sweet onion

• 2 scallions

• 4 oz. lean beef (sirloin, rib eye, or ground beef)

• 4-5 dried shiitake mushrooms (soaked until plump) or fresh

• bell peppers (red, yellow, green)

• vegetable oil for stir frying

• salt and pepper

Sauce Ingredients

• 3 Tbsp. soy sauce

• 2½ Tbsp. sugar (or brown sugar)

• 2 Tbsp. sesame oil

• 2 tsp. minced garlic

• 2 tsp. roasted sesame seeds

• egg garnish jidan – optional

(Separate yellow, white, and fried like a pancake. Then, slice.)

DIRECTIONS

Combine all sauce ingredients in a small bowl and mix well until the sugar

is dissolved.

Cut the carrot into match sticks. Thinly slice the onion and bell peppers.

Cut the scallions into similar lengths.

Cut the beef into thin 2-inch long strips and mix with 1 Tbsp. of the sauce.

Cut the stems off the mushrooms, and slice into 1/4-inch thin strips. Season

with 1 Tbsp. of the sauce.

Bring a pot of water to a boil, and cook the noodles according to the

package directions (usually 6 - 7 minutes). Rinse in cold water and drain.

Cut the noodles with kitchen shears or a knife into 6 - 7 inch lengths. Mix

in 2 Tbsp. of the prepared sauce in a large bowl. Then, in a large nonstick

skillet, stir fry the noodles over medium heat, stirring frequently, until

translucent and a bit sticky (about 4 minutes). Transfer back to the bowl.

Add ½ Tbsp. of oil to the pan, and stir fry the onion until translucent over

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medium high heat, lightly sprinkling with salt and pepper. When the onion

is almost done, stir-in the scallion and cook briefly. Transfer to the bowl

with the noodles. Stir fry the carrot and bell peppers for 1 to 2 minutes until

softened. (Do not overcook. The vegetables should be crisp.) Transfer to

the bowl.

Stir fry the beef and mushrooms together until the meat is cooked through,

2 - 3 minutes. Transfer to the bowl.

Add the remaining sauce to the bowl with all other prepared ingredients.

Toss well by hand (please use gloves!). Adjust the seasoning to taste by

adding a little more soy sauce or honey as necessary (add ½ tsp. at a time).

Serve in a preferred plate and garnish it with sliced egg (jidan) or sesame

seeds. And ENJOY!

Leftover japchae should be kept refrigerated. Japchae reheats well in the

microwave or fry it on a pan. The noodles will get soft and chewy again.

I recommend making the sauce a day before and keep it in the refrigerator for the next

day. The taste is so much better if you marinate your protein with this sauce for a day.

If you don’t want starchy food and something lighter, you can skip the noodles. Dried

shiitake is ideal for its concentrated flavor and meatier texture, but you can use any kind

of fresh/dried mushrooms such as oyster or button mushrooms.

In lieu of the beef, you can substitute your choice of protein (chicken, shrimp, or fried

tofu).

7


8


SCALLION PANCAKES

Submitted by: Kristen Stevens

Serves: 4-6 persons (as an appetizer)

Prep Time: 1 hour, including 30 minutes of resting

Cook Time: Less than 5 minutes

INGREDIENTS

• 1½ c. (7.5 oz.) AP flour (will need ½ Tbsp. more later, plus surface dusting)

• ¾ c. boiling water

• ½ tsp. salt (1 tsp. more later)

• 1 Tbsp. vegetable oil

• 1 Tbsp. toasted sesame oil

• 4 scallions

DIRECTIONS

Mix flour, water, and salt. When cool enough to handle, knead until tacky and

somewhat smooth, about 4 minutes. Cover loosely and let rest for 30 minutes.

While dough is resting, combine vegetable oil, sesame oil, and ½ Tbsp. flour.

Thinly slice the scallions on the diagonal. Plant the last 2 inches of the root end

in dirt for more scallions later.

Divide dough in half. Cover half and set aside. Roll out the other half into a 12

inch circle. Drizzle with half of the flour-oil mixture and spread evenly. Sprinkle

with half of the scallions and ½ tsp. salt.

Roll into a tight log. Coil the log into a spiral. Let rest while you roll out the

second half and repeat the roll/coil. Roll out a spiral into a 9 inch disc. Cut a ½

inch slit in the center of the pancake.

Heat 2 Tbsp. vegetable oil in a frying pan. Cover and cook on medium low

until slightly puffy and golden brown on the bottom (about 1-2 minutes).

Adjust heat if necessary so the middle is not raw.

Flip and cook uncovered until golden on the other side (add more oil if

needed). Transfer to wire rack to cool. Slice into wedges.

Serve immediately with sweet chili sauce or soy sauce.

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BROCCOLI CRANBERRY SALAD

Submitted by: Karen Dawn

INGREDIENTS

• 12 oz. fresh broccoli florets

• ½ c. shredded Cheddar cheese

• 3 – 6 slices cooked bacon pieces

• 1 c. light Vidalia onion dressing

• ½ purple onion

• 1 c. chopped cranberries

DIRECTIONS

Cut broccoli into bite-size pieces, Add remaining ingredients; toss to coat.

Chill until ready to serve, and place in a beautiful wooden bowl that Becky

Mance tries to steal


KALE SALAD

Submitted by: Karen Kesten

INGREDIENTS

Spicy Broccoli Sauté Ingredients

• ¼ c. olive oil

• 3 Tbsp. minced garlic

• 1 tsp. red pepper flakes

• 2 heads broccoli, cut into small florets

• Salt and cracked black pepper

• A splash of chicken stock

Tahini Dressing Ingredients

• ½ c. tahini paste

• ½ c. olive oil

• ½ c. apple cider vinegar

• 3 - 4 cloves garlic

• ¼ c. soy sauce

• Add water (depending upon how thick you want the dressing)

Salad Ingredients

• 1 Kale chopped fine

• Red quinoa

• Diced onions (red or sweet)

• Craisins

• Avocado

• Apple (peeled and chopped)

• Chopped almonds

• Sprouted grains & beans (can get pre-made mix from the grocery store)

DIRECTIONS

For the spicy broccoli sauté, in a large sauté pan over medium-high heat,

add the oil. Stir in the garlic and red pepper flakes and cook until the garlic

begins to brown, about 1 minute. Add the broccoli and toss until tender

and it begins to color, about 3 to 4 minutes. Season the broccoli with salt

and pepper, to taste. Stir in the chicken stock and cover to steam for a few

minutes. Transfer to a serving bowl and serve.

Blend dressing ingredients together.

Toss it with salad ingredients and broccoli to make a salad!

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MANDARIN ORANGE SALAD

Submitted by: Betsy Shaw

Serves: 8 persons

INGREDIENTS

• ½ c sliced almonds

• 3 Tbsp. sugar

• ½ head iceberg lettuce & same amount romaine lettuce

• 1 c. chopped celery

• 2 whole green onions (scallions)

• 1 11oz. can of mandarin oranges in natural juices

Salad Dressing Ingredients

• ½ tsp. salt

• dash of pepper

• ¼ c. vegetable oil

• 1 Tbsp. parsley

• 2 Tbsp. sugar

• 2 Tbsp. vinegar

• dash of Tobasco sauce

DIRECTIONS

Whisk together salad dressing ingredients well and chill.

Combine almonds & sugar in sauce pan, heat & stir until

almonds coated – cool in air tight container.

Combine all ingredients and toss – enjoy!

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13


SPINACH & STRAWBERRY

(OR JACKFRUIT) SALAD

Submitted by: Karen Dawn

INGREDIENTS

Salad Ingredients

• 1pint fresh strawberries (or jackfruit), hulled and sliced

• fresh baby spinach

Dressing Ingredients

• ½ c. sugar

• 1 Tbsp. poppy seeds

• 1 Tbsp. sesame seeds

• 1½ Tbsp. minced onion flakes

• ¼ tsp. Worcestershire sauce

• ¼ tsp. paprika

• ½ c. oil

• ¼ c. vinegar

DIRECTIONS

Add dressing. Serve immediately.

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AVGOLEMONO SOUP

Submitted by: Kate Malliarakis

(Adapted from the Hellenic Women’s Club of Virginia)

Serves: 6-8 persons

Prep Time: 10 minutes

Cook Time: 45 minutes

INGREDIENTS

• 8 Eggs

• 1 c. uncooked long grain rice

• 3 large cans of chicken broth (49 oz. each)

• juice of 4 lemons

• 2 Tbsp. cornstarch

• 1-2 c. boiling broth

• cooked chicken or crab meat (optional)

DIRECTIONS

Bring chicken broth and rice to a simmering boil until rice is tender.

Set aside.

In a separate bowl, beat the eggs until fluffy. Beat in cornstarch

and lemon juice.

Slowly add some of the boiling broth to warm the egg mixture.

Stir constantly to be careful not to curdle the eggs.

Gradually stir the egg mixture back into the hot broth.

Cook until soup thickens. If too thick, add more broth.

May add cooked chicken or crab meat to the finished soup for

a heartier version.

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CREAM O’BROCCOLI SOUP

Submitted by: Betsy Shaw

INGREDIENTS

• 6 chicken bouillon cubes

• ¼ tsp. salt & pepper

• ¼ c. dry onion flakes

• 8 oz. pkg Kluski noodles

• 2 pkg frozen chopped broccoli

• 6 c. whole mile

• 1 lb Velveeta cheese

• hint of sugar (to taste)

• season salt (to taste)

DIRECTIONS

Boil 6 c. of water with the 6 bouillon cubes. Add Kluski noodles, ¼ salt,

peppr & ¼ c. dry onion flakes. Cook per noodle package instructions,

remove from heat.

Cook 2 pkg frozen broccoli, drain well. Add to soup and stir in 6 c. whole

milk. Turn heat to medium/med high

Cut 1lb Velveeta into chunks and stir in until melted. Season with hint of

sugar and seasoned salt to taste.

Enjoy!

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SLOW-COOKER CHICKEN

TORTILLA SOUP

Submitted by: Karen Drenkard

Serves: 8 persons

Prep Time: 30 minutes

Cook Time: 8 hours 30 minutes

Nutrition Facts (per serving): 261.6 calories; protein 18g 36% DV;

carbohydrates 24.7g 8% DV; fat 10.8g 17% DV; cholesterol 45.4mg 15%

DV; sodium 893.4mg 36% DV.

INGREDIENTS

• 1 pound shredded, cooked chicken

• 1 (15 oz.) can whole peeled tomatoes, mashed

• 1 (10 oz.) can enchilada sauce

• 1 medium onion, chopped

• 1 (4 oz.) can chopped green chile peppers

• 2 cloves garlic, minced

• 2 c. water

• 1 (14.5 oz.) can chicken broth

• 1 tsp. cumin

• 1 tsp. chili powder

• 1 tsp. salt

• ¼ tsp. black pepper

• 1 bay leaf

• 1 (10 oz.) package frozen corn

• sliced Avocadoes

• squeezes of Lime

• sprinkles of grated cheddar cheese

DIRECTIONS

Place chicken, tomatoes, enchilada sauce, onion, green chiles, and garlic

into a slow cooker/crock pot. Pour in water and chicken broth, and season

with cumin, chili powder, salt, pepper, and bay leaf. Stir in corn. Cover, and

cook on Low setting for 6 to 8 hours or on High setting for 3 to 4 hours.

Serve with tortilla chips, avocado slices, cheddar cheese, squeeze some

lime, garnish with sour cream.

This tortilla soup tastes better than anything you can get at a restaurant.

All you do is dump everything into the slow cooker and walk away!

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WHITE BEAN

CHICKEN/TURKEY CHILI

Submitted by: Rebecca D. Mance

Serves: 4 persons

Prep Time: 20 min

Cook Time: 35 min

INGREDIENTS

• 2 (14.5 oz.) cans white beans, rinsed and drained

• 4 c. low-sodium chicken broth, divided

• 2 Tbsp. extra-virgin olive oil

• 1 large yellow onion, diced

• 1 jalapeño pepper, seeded and minced (see note)

• 2 medium poblano peppers, seeded and diced (see note)

• 4 garlic cloves, minced

• 1 Tbsp. ground cumin

• 1½ tsp. ground coriander

• 1 tsp. ancho chili powder

• Salt

• 1 rotisserie chicken, skin removed and shredded (about 4 c.)

• ¾ - p frozen corn

• 1 Tbsp. fresh lime juice, from one lime, plus more to taste

• ¼ c. fresh chopped cilantro (if desired)

Optional For Serving

• sour cream

• crushed tortilla chips

• shredded cheddar or pepper jack cheese

• lime wedges

• fresh cilantro

The seeds and ribs in the peppers hold all of the heat. I don’t use them to keep

the chili mild and family-friendly, but if you like a spicy chili, save them and stir

some in at the end. (If you do touch the seeds, be sure to wash your hands well

and avoid touching your eyes.)

Also, the recipe calls for a store-bought rotisserie chicken. I always shred the

chicken as soon as I get home from the grocery store — leftover turkey from

Thanksgiving is also a good option.

The chili thickens as it sits. If you make it ahead of time, you will probably need to

add more broth or water to thin it out. I have a tendency to not thicken the broth

with the bean puree. It’s yummy either way!

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DIRECTIONS

In a food processor, blend ½ of the beans (1 can) with 1 c. of the chicken

broth. Set aside both the puréed beans and the remaining whole beans.

Add the oil to a large pot or Dutch oven and heat it over medium-high heat.

Add the onion, jalapeño pepper and poblano peppers and cook, stirring

frequently, until soft, 4 to 5 minutes. Add the garlic and cook for one minute

more. Add the cumin, coriander and ancho chili powder and continue to

cook, stirring frequently, for one minute more to toast the spices. Add the

chicken broth, puréed beans and ½ tsp. of salt; bring to a boil. Reduce the

heat to low and simmer, uncovered, for 20 minutes.

Stir in the shredded rotisserie chicken, reserved whole beans, corn, and

lime juice; bring back to a simmer and cook until everything is heated

through, about 5 minutes. Taste and adjust seasoning with more salt and

lime juice, if necessary. Stir in the cilantro. (Note that the broth will be

somewhat soupy -- that’s how it is supposed to be. It thickens the longer it

sits; see note below.) Ladle the chili into bowls and serve with sour cream,

crushed tortilla chips, and lime wedges.

Cook 2 pkg frozen broccoli, drain well. Add to soup and stir in 6 c. whole

milk. Turn heat to medium/med high

Cut 1lb Velveeta into chunks and stir in until melted. Season with hint of

sugar and seasoned salt to taste.

Enjoy!

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Sides


ACORN SQUASH WITH EGG

AND PARMESAN CHEESE

Submitted by: Dale Lupu

INGREDIENTS

• 1 acorn squash

• 1-2 eggs

• grated parmesan cheese

DIRECTIONS

Cut an acorn squash in half and remove seeds and pulp.

Bake cut side down in oven at 350˚ until just soft. (20 minutes to 40

minutes, depending on size of squash)

Take out of oven and turn squash over so hollow cavity faces up.

Break an egg (or two if squash is large) into the cavity.

Sprinkle with parmesan cheese.

Return to oven for 10-15 minutes, until white is set and yellows are as firm

as you like them.

This is a dish that my kids LOVED when they were growing up.

It seems surprising to be a kid favorite, but there is something about

mashing the soft egg into the soft squash that give the squash a

satisfying and kid-pleasing creaminess.

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EASY CORNBREAD PUDDING

Submitted by: Chantal Mosellen

Serves: 12 persons

Prep Time: 5-10 minutes

Cook Time: 45 minutes

INGREDIENTS

• 2 eggs

• 1 can (15 and ¼ oz.) whole kernel corn, drained

• 1 can (14 and 3/4 oz.) creamed corn

• 1 c. (8 oz.) sour cream

• ½ c. butter, melted

• 1 package (8 and ½ oz.) Jiffy Brand cornbread/muffin mix

DIRECTIONS

Combine the first 5 ingredients in a large bowl

Add in the Jiffy mix, stir together until blended

Pour the mixture into a greased 3 quart baking dish

Bake uncovered at 350 degrees for 45 minutes or until a toothpick inserted

near the center comes out clean, serve warm

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MOM’S BAKED MAC & CHEESE

Submitted by: Marie Brown

INGREDIENTS

• 1 16 oz. box of elbow macaroni

• 1 block of extra sharp cheddar cheese (cut into cubes)

• 1 block of extra sharp white cheddar cheese cubed (cut into cubes)

• 1 lb. bag of sharp cheese

• 1 lb. bag of mild cheddar cheese

• 1 can of evaporated milk

• 1 egg

• ½ tsp. of salt

• Black pepper

• 9x13 inch or larger baking dish

DIRECTIONS

Boil macaroni according to package instructions and then drain

thoroughly. Let macaroni sit for 30 minutes until completely dry. Mix ¼ c. of

shredded sharp cheddar cheese & ¼ c. of shredded mild cheddar cheese

together with ½ c. of evaporated milk in mixing bowl and then spread in

bottom of baking pan.

Set aside ½ c. of each shredded cheese for later.

In another bowl put the drained macaroni in, add salt and add remaining

cubed & shredded cheeses. Stir thoroughly so that cheese is distributed

throughout the dish.

In a bowl beat the egg and add remaining evaporated milk & stir. Pour

mixture over macaroni & cheese & stir until absorbed; place macaroni &

cheese into baking dish.

Sprinkle the remaining shredded cheese (that was set aside) on top of

macaroni and add black pepper to top.

Bake at 350 for 25 minutes uncovered until mac & cheese starts to slightly

brown on top and cheese is melted. Be careful not to overcook.

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PRESSURE COOKER SPICED SWEET

POTATOES AND APPLES

Submitted by: Arlene Pericak

Serves: 4-6 persons

Cook Time: 3 minutes high pressure, quick release

INGREDIENTS

• 1½ c. sliced onions

• 1 tsp. ground cinnamon

• ½ tsp. ground toasted coriander seeds

• ¼ tsp. freshly ground nutmeg

• ¼ tsp. freshly ground black pepper

• pinch of cardamom

• 4 c. diced sweet potatoes (1 ½ lbs or 2 medium)

• 1½ c. diced unpeeled apples, thinly sliced (1 or 2 medium)

• ½ c. vegetable stock

• ¼ c. apple cider or juice

• 2 Tbsp. dark rum (or additional vegetable stock)

• 1 tsp. lemon juice

• 1 tsp. grated lemon zest

• chopped toasted pecans or walnuts (optional)

DIRECTIONS

Heat a stovetop pressure cooker over medium heat or set an electric

cooker to saute. Add the onion and dry saute for 2 minutes. Add all the

spices and sauté for 1 minute longer.

Add the sweet potatoes, apples, stock, cider, and rum. Lock the lid on the

pressure cooker. Bring to high pressure – cook for 3 minutes. Quick release

the pressure. Remove the lid, carefully tilting it away from you.

Add the lemon zest and juice. Transfer to a dish. Garnish with the toasted

nuts and serve.

For the best results, use tart-sweet firm apples such as

Granny Smith, Jonathan or Stayman.

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OPA’S TURKEY STUFFING

Submitted by: Matthew Hess (courtesy of Opa Hess)

INGREDIENTS

• turkey giblets

• butter (never margarine)

• sweet onion, chopped

• celery, chopped

• poultry seasoning

• salt and pepper

• Jones bulk breakfast sausage

• packaged herbed bread stuffing

DIRECTIONS

Cook giblets in unsalted water

until tender. Skim off foam as

they cook. Remove giblets and

chop if desired as an ingredient.

Reserve broth.

Separately sauté onion and

celery in generous amount of

butter until tender. The veggies

will release lots of juice which

will add flavor to the stuffing.

Break up sausage and brown till

cooked through. Drain off rendered fat. To “hearten” the broth pour a c. of

it into the pan of sausage.

Put stuffing mix, wet sausage, chopped giblets (optional), onion and celery

into large bowl or stock pot.

Add enough giblet broth (or canned turkey broth) till desired moistness -

not wetness.

Add salt, pepper and poultry seasoning to taste.

Stuff bird loosely. Bake remainder of stuffing in separate dish.

Make enough stuffing so that guests can sample the browned stuffing

peaking out of the cavity of the turkey as it roasts.

Be careful not to add too much broth. The bird will release juices

during roasting. There is nothing worse than smooshy stuffing.

Leftover broth can be used to make gravy.

25


ROASTED VEGETABLES WITH

PECANS AND CRANBERRIES

Submitted by: Sabrina Beroz.

INGREDIENTS

• 1 pound Brussel sprouts trimmed and halved

• 2 large carrots peeled and sliced into ½ inch pieces

• 1 Tbsp. extra-virgin olive oil

• 1 Tbsp. balsamic vinegar

• 1 Tbsp. maple syrup

• 1 tsp. chopped rosemary leaves

• 1 tsp. chopped thyme leaves

• ½ c. pecans

• ¹∕ ³ c. unsweetened dried cranberries

• sea salt and freshly cracked pepper

DIRECTIONS

Preheat oven to 400 degrees. Line a baking dish with parchment paper for

easy cleaning.

In a large bowl mix together Brussel sprouts, carrots, extra-virgin olive oil,

balsamic vinegar, maple syrup, rosemary and thyme until well combined.

Scatter the mixture onto the prepared baking dish in a single layer. Season

with salt and pepper to taste.

Bake for 25-30 minutes stirring once, or until vegies are cooked through

and slightly caramelized. Stir in pecans during the last 10 minutes of

baking time.

Remove from the oven, stir in the cranberries and serve immediately.

brown on top and cheese is melted. Be careful not to overcook.

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EASY STEAK AU POIVRE SAUCE

Submitted by: Crystel Farina

Serves: 4 persons

Prep Time: 20 minutes

Cook Time: 15 minutes

INGREDIENTS

• 4 6-8oz. filet mignon

• 1 can of beef consume

• 1 shallot finely chopped

• 1 Tbsp. of whole green peppercorns

• 2 Tbsp. butter

• ½ c. heavy whipping cream

• 1 c. of cognac

• 1 Tbsp. of flour

• salt and pepper

DIRECTIONS

Grill, broil, or fry the filets to your preference. My personal suggestion is

grill at 500 degree for 3 minutes on each side to a rare – medium rare level.

Set them aside to rest.

In a large skillet on medium heat add butter until melted. When butter is

melted, add shallots and sauté until translucent. Add peppercorns and

flour. When the peppercorns and shallots are coated with the flour, add

the c. of cognac, remove from heat and flame. When flame has burned

out, return to heat and add the can of beef consume. Simmer and stir until

thickens. Add heavy whipping cream and continue to simmer until thick

and silky. Salt and pepper to taste. You can also slice the filet into thin strips

and add to sauce to serve or plate the filet and ladle sauce over the top. I

serve with grilled asparagus and a side salad.

You can use anytime of whisky to make this sauce. Each will give it a slightly

different flavor. It is great with Jack Daniels or other bourbon whisky. You can

also add mushrooms at the same time as the shallots to add a different flavor.

You can leave out the whipping cream if you are trying to decrease calories,

it will still taste good, just will not have the silkiness.

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SWEET POTATO CASSEROLE I

Submitted by: Pam Jeffries

INGREDIENTS

Casserole Ingredients

• 2½ lbs (4 c.) sweet potatoes,

peeled, cooked, and mashed

• ¹∕ ³ c. melted butter

• 2 eggs

Topping Ingredients

• ½ c. chopped pecans

• ½ c. brown sugar

• 3 Tbsp. melted butter

DIRECTIONS

Mix ingredients well and spread in 1½ quart greased casserole dish.

Sprinkle on topping and bake at 375 degrees for 20-25 minutes.

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SWEET POTATO CASSEROLE II

Submitted by: Sabrina Beroz.

Serves: 10 persons

INGREDIENTS

Casserole Ingredients

• 3 c. cooked and mashed sweet potatoes

• ¾ c. sugar

• 2 eggs beaten

• 2 tsp. vanilla

• ½ tsp. salt

• ½ c. milk

• ½ stick melted butter or margarine

Topping Ingredients

• 1 c. brown sugar

• ½ c. melted butter or margarine

• 1 c. all-purpose flour

• 1 c. chopped nuts

• ½ c. coconut (optional)

DIRECTIONS

Add to cooked and mashed potatoes the sugar, eggs, vanilla, salt, milk and

margarine or butter.

Place mixture in a sprayed casserole dish.

Mix all topping ingredients together.

Spread topping over potatoes.

Bake at 350 degrees for 35-45 minutes.

Enjoy!

29


SWEET POTATO CASSEROLE

WITH PECAN TOPPING

Submitted by: Karen Whitt

INGREDIENTS

Casserole Ingredients

• 3-4 large sweet potatoes

• ½ c. milk

• ¹∕ ³ -½ c. sugar

• ¼ c. melted butter

• 1 tsp. vanilla

• 1 tsp. cinnamon

• ½ tsp. nutmeg

• ½ tsp. fine salt

• 1 egg

Topping Ingredients

• 1¼ c. chopped pecans

• ½ c. flour

• ½ c. light brown sugar

• ½ tsp. salt

• ½ tsp. vanilla

• ¼ c. softened butter

DIRECTIONS

Preheat oven to 350 F. Grease a 9x13 casserole dish. In a bowl, combine

the pecans, flour, sugar, salt, and vanilla. Cut in the butter with a pastry

cutter until the mixture is sandy, with pea-sized chunks of butter. Set aside.

Peel the sweet potatoes and place in a large pot and cover with water. Boil

for 20-30 minutes until cooked through. Add the cooked sweet potatoes

to a bowl with the other filling ingredients. Use a hand mixer to whip the

sweet potatoes until smooth. Taste and add more salt, sugar or milk as

needed. (You may need to adjust the consistency/flavor based on how big

your sweet potatoes are.) Whip the sweet potatoes until they are creamy

and completely smooth.

Smooth the sweet potato filling into the prepared dish. Top with the pecan

mixture. Bake for 25-30 minutes, until the top is golden and the sweet

potatoes are bubbling. Let cool 10 minutes before serving.

Enjoy!

30


Entrées


32


BACON-WRAPPED TURKEY BREAST

WITH WILD RICE STUFFING

Submitted by: Jennifer Hayes-Klosteridis

Serves: 4 persons

INGREDIENTS

• 1 Tbsp. butter

• 1 rib celery, chopped

• 1 large shallot (or ½ small onion,) chopped

• salt and pepper

• 6 oz. package Uncle Bens wild rice mix

• 1 Tbsp. Bells seasoning

• ¼ c. dried cranberries

• ¼ c. toasted pine nuts

• ½ c. low fat sour cream

• 1½ lb. boneless turkey breast tenderloins

• salt & pepper

• 12 slices bacon

DIRECTIONS

Preheat oven to 375 degrees. Line a baking sheet with foil then set aside.

Melt butter in a saucepan over medium heat. Add celery and shallot then

season with salt, pepper, and Bells seasoning and sauté until tender,

5 minutes. Add wild rice mix, including amount of water called for on

package, then place a lid on top, turn heat down to medium-low, and then

cook according to package directions. Stir in dried cranberries, toasted

pine nuts, and sour cream then set aside to cool.

Using a sharp knife, butterfly turkey breast by slicing horizontally across the

length of the breast, being careful not to cut all the way through. Open like

a book then place a piece of plastic wrap on top and pound until ½” thick.

Season turkey with salt and pepper then scoop wild rice mixture onto the

turkey, and then spread. Roll the turkey breast.

Lay bacon on prepared baking sheet then place stuffed, rolled turkey

breast on top of bacon seam side down. Fold bacon slices over, trimming

any overlapping pieces. Bake for 40 minutes, or until the internal

temperature reaches 160 degrees, finishing with a few minutes under the

broiler if bacon needs to crisp up a little bit. Let turkey rest for 10 minutes

then slice.

33


CHICKEN CURRY, COCONUT RICE

& RAITA

Submitted by: Sue Bhati

This is my mom’s recipe. When we were kids, my mom made this for special

occasions and birthdays. Over the years, I have made this for family and friends.

I have not changed her recipe and so it keeps the memories alive. To dress it up

I serve it with coconut rice and raita like my mom did. To dress it down I serve it

with naan or plain white rice.

Serves: 4-6 persons Prep Time: 2 hours Cook Time: 30 minutes

CHICKEN CURRY

Ingredients

• 2 lbs. chicken, cut into bite sized pieces

• 2 tsp. of ginger garlic paste (1:1 ratio)

(can use powdered, but fresh is better)

• 1 medium tomato, chopped

• 1 medium onion, finely chopped

• 1 jalapeno pepper, chopped

• ¼ c. coconut milk

• ¼ c. water

• 1 Tbsp. curry powder*

(see notes)

• Salt to taste

• ¼ c. oil

• Cilantro

Directions

Chop the onion, jalapeno, and tomato. Cut up the chicken into bite sized pieces.

Take half of the onion and jalapeno and chop very finely or process in a

blender/chopper for a coarse paste. Mix this paste with the cut-up chicken

along with salt to taste, half of the ginger garlic paste, and the curry powder.

Keep aside for an hour or even overnight, but at least 10 minutes. I do this

while getting the other ingredients ready.

Place a heavy bottomed Dutch oven on the stove. Heat oil (any kind).

Use less if you are watching the fat, but I like to add more.

Add the chopped onions, sauté until translucent, add the ginger garlic

paste, sauté for a minute more, now add the chicken, which has been

marinating in the curry power, onion, ginger garlic, and jalapeno paste.

Stir well and cook on high heat for 2-4 minutes until all the ingredients are

incorporated.

Add the chopped tomato and mix well. Cover and lower the heat. Cook for 5

minutes and then stir it well. The tomato should turn to a pulp.

Add the water, bring to a rolling boil and then reduce heat. Cover and cook

on low for another 10 minutes. Add the coconut milk and cook another 5

minutes until the chicken is cooked through and the oil separates from the

gravy. Remove from the heat.

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Add chopped cilantro and serve immediately. If not serving immediately,

cilantro can be added just prior to serving.

Serve with plain rice, coconut rice, or naan / roti.

COCONUT RICE

Ingredients

• 1 can of coconut milk or coconut cream (Unsweetened)

• 4 c. of rice

• 2 Tbsp. butter

• salt to taste

• 2 tsp. turmeric

• 2 whole cardamom, split open (optional)

• 2 whole cloves (optional)

• 1 cinnamon stick (optional)

Directions

Wash the rice well 3-4 times until the water runs clear. Add the coconut

milk, butter, turmeric, salt, and whole spices to the rice. Add enough water

to cook the rice and cook in a rice cooker or stove top. My measurement to

cook stove top rice is 2 inches of liquid above the rice.

RAITH

Ingredients

• 16 oz. plain whole milk yogurt

• 3-4 Tbsp. cilantro chopped

• 1 onion chopped

• salt to taste

Directions

In a bowl beat the yogurt with a fork until smooth. Add the onion, cilantro,

and salt. Mix well. Can add a few Tbsp. of water to get the consistency to

your liking. Mine is usually the consistency of Ranch dressing.

You can control the spice and heat of the curry by adding more jalapeno or

reducing the jalapeno and curry powder.

*If you wish to make your own curry powder, grind the following in a coffee

grinder: 2Tbsp. coriander seeds, 1 Tbsp. cumin seeds, 1 Tbsp. hot dried

peppers (Thai chili peppers work well here), 1 Tbsp. turmeric powder, ½ tsp.

cinnamon power, ½ tsp. clove powder, ½ tsp. cardamom powder, pinch of

nutmeg. You can adjust the quantity of spices per your taste.

35


CHICKEN ENCHILADAS

Submitted by: Mary Jean Schumann

INGREDIENTS

• 1 onion finely chopped

• 1 box frozen spinach, liquid drained

• several c. of shredded cooked chicken

• 1 can chopped mild green chilies

• ½ tsp. ground cumin

• ½ tsp. garlic pepper blend

• ½ c. sour cream

• 2 c. shredded Colby Jack cheese

• 1 can enchilada sauce

• 8 tortillas

• ½ c. thick and chunky salsa

DIRECTIONS

Heat oven to 350° F. Spray a 9x13 or larger glass baking dish lightly with

cooking spray or grease with butter.

In small bowl, mix chicken, onion, cumin, garlic pepper, mild green chilies,

drained spinach, sour cream, and 1¼ c. of the cheese. Set aside ¼-½ c. of

the sauce and add the remainder to the chicken mixture.

Divide chicken mixture among tortillas. Roll tortillas around chicken

mixture; place seam sides down in baking dish. Once all placed, spread 1

tsp. enchilada sauce on each tortilla.

Cover; bake at 350˚ for 45-60 minutes until sauce bubbling. Pour salsa and

sprinkle with remaining c. cheese. Bake uncovered 5 to 10 minutes longer

or until hot and cheese melted.

Serve with lime wedges. Garnish with cilantro sprigs if desired.

36


CHORIZO & CORNBREAD DRESSING

Submitted by: Melissa Jacklin

Serves: 6-8 persons

Prep Time: 45 minutes

Cook Time: 35 minutes

INGREDIENTS

• 4 bacon slices chopped

• 1 pound Mexican chorizo sausage, casings removed

• 2 c. chopped celery

• 2 c. chopped sweet onion

• 1 jalapeño pepper, seeded and chopped

• 2 garlic cloves, minced

• 5 c. of ½ inch cornbread cubes, toasted

• 2 c. of cubed French bread

• 2 c. unsalted chicken stock

• ½ c. chopped fresh flat-leaf parsley

• ½ c. butter, melted

• 2 Tbsp. chopped cilantro

• 2 large eggs, lightly beaten

DIRECTIONS

Preheat oven to 350.

Cook bacon in a skillet over medium heat, stirring occasionally, 10 minutes

or until crisp. Remove bacon; drain. Reserve drippings in skillet.

Cook sausage in hot drippings, stirring often, 6 minutes or until no longer

pink. Place sausage and bacon in a large bowl. Sauté celery, onion, and

jalapeño in hot drippings 10 min. Add garlic; sauté 2 minutes. Stir celery

mixture into sausage mixture.

Gently stir cornbread and next 6 ingredients into sausage mixture. Season

with salt and pepper. Spoon into a 13x9 in baking dish coated with

cooking spray. Bake at 350˚ for 35 min or until golden

Not vegetarian. At all.

37


FLANK STEAK DERVISH

Submitted by: Mary Jean Schumann

INGREDIENTS

• 2½ pounds flank steak

• ½ c. soy or tamarind sauce

• 2½ Tbsp. brown sugar

• 2 Tbsp. Lemon juice

• 1 tsp. ground ginger

• ½ tsp. garlic salt

DIRECTIONS

Trim all fat from the flank steak. Put it in a shallow baking pan and pour

over it, the mixture of soy sauce, brown sugar, lemon juice, ginger and

garlic salt. Chill the steak in the marinade over night turning it occasionally.

Drain the marinade form the meat and broil or grill the steak for 5

minutes on each side, for rare beef. Broil or grill to your preferred level of

doneness. Sprinkle the meat with salt and pepper to taste and carve into

think diagonal slides.

Pair this with green salad, baked potatoes, for an easy tasty meal.

I recommend doubling the marinade and then using

half to re-apply over the steak while grilling.

GIADA’S CHICKEN PICCATA

Submitted by: Anne-Marie O’Brien

Serves: 6 persons Prep Time: 20 minutes Cook Time: 30 minutes

INGREDIENTS

• 4 skinless and boneless chicken breasts, butterflied and then cut in half

• Himalayan salt

• Freshly ground black pepper

• All-purpose flour, for dredging (see additional notes)

• 10 Tbsp. extra-virgin olive oil or avocado oil

• 12 Tbsp. unsalted butter

• ²∕ ³ c. fresh lemon juice

• 1 c. chicken stock

(alternatively, ½ c. of dry white wine and ½ c. chicken stock)

• ½ c. brined capers, rinsed

• ²∕ ³ c. fresh parsley, chopped

38


DIRECTIONS

Season chicken, both sides, with salt and pepper. Dredge chicken in flour

of your choice and shake off excess.

In a large skillet over medium heat, add 3 Tbsp. oil, then add 2 Tbsp. of

butter. Once the butter and oil start to sizzle (don’t let it smoke), add 2

pieces of chicken and cook one side for 3 minutes. Once browned, flip and

cook other side for 3 minutes.

Remove chicken and transfer to a plate in a warmed 170 degree oven.

Repeat process with butter, oil, and chicken pieces. Keep cooked chicken

in warmed oven until ready to add into the sauce.

Using the same pan in which you prepared the chicken, prepare the sauce.

Into the pan add the lemon juice, stock (and/or wine) and capers. Return

to stove and bring to boil, scraping up brown bits from the pan for extra

flavor. Taste for seasoning.

Return all the chicken to the pan and simmer for 5 minutes. Remove

chicken to platter.

Optional: Add remaining 2 Tbsp. butter to sauce and whisk vigorously.

Pour sauce over chicken and garnish with parsley. (Really adds to the

flavor!)

Serve with your choice of cooked vegetables, pasta, and/or squash of your

choice.

For gluten / grain free, can use oat flour or almond flour for dredging.

To save time, if you have a larger skillet, you can cook more than two

pieces at a time, but just make sure you have enough butter, oil and

room in the pan to turn the pieces.

39


GREEN BEANS PROVENÇALE

Submitted by: Richard Ricciardi

Serves: 8 persons

INGREDIENTS

• 2 pounds fresh green beans, cut into 1 1/2-inch pieces

• 24 small cherry tomatoes, halved

• ½ c. chopped red onion

• ¾ c. chopped fresh parsley

• ¼ c. water

• ¼ c. white wine vinegar

• 2 Tbsp. grated Parmesan cheese

• 2 Tbsp. olive oil

• ½ tsp. dried thyme

• ½ tsp. pepper

• 2 garlic cloves, minced

DIRECTIONS

Steam beans, covered, 8 minutes or until crisp-tender. Drain beans; plunge

into cold water, and drain. Combine beans, tomatoes, and onion in a

medium bowl.

Combine the chopped parsley and remaining ingredients in a small bowl,

stirring until well-blended. Pour over the vegetables, tossing gently to coat.

Serve at room temperature.

40


ROMANTIC CHICKEN WITH

ARTICHOKES AND MUSHROOMS

Submitted by: Joyce Pulcini (courtesty of Caity-O)

Prep Time: 10 minutes

Cook Time: 35 minutes

INGREDIENTS

• 4 skinless, boneless chicken breast halves

• salt and pepper to taste

• 1 Tbsp. olive oil

• 1 Tbsp. butter

• 1 can (14 oz.) marinated quartered artichoke hearts, drained, liquid reserved

• 1 c. sliced fresh mushrooms

• 1 c. white wine

• 1 Tbsp. capers

DIRECTIONS

Season chicken with salt and pepper. Heat oil and butter in a large skillet

over medium heat. Brown chicken in oil and butter for 5 to 7 minutes per

side; remove from skillet, and set aside.

Place artichoke hearts and mushrooms in the skillet, and sauté until

mushrooms are brown and tender. Return chicken to skillet, and pour in

reserved artichoke liquid and wine. Reduce heat to low, and simmer for

about 10 to 15 minutes, until chicken is no longer pink and juices run clear.

Stir in capers, and simmer for another 5 minutes. Remove from heat; serve

immediately.

Easy, moist, flavorful and aromatic -- the white wine, artichokes and

mushrooms make this chicken dish the to way to any man’s heart!

Delicious served with buttered noodles and fresh greens.

41


HONEY BARBECUE MEATLOAF

Submitted by: Joe Velez

INGREDIENTS

• 1 lb. meatloaf mix (beef, lamb, and veal)

• ½ c. plain panko breadcrumbs

• 1 Tbsp. plus 2 tsp. Worcestershire sauce

• 1 Tbsp. Dijon mustard

• 4 Tbsp. smoky barbecue sauce

• 1 Tbsp. honey

• ½ tsp. salt

• ½ tsp. black pepper

DIRECTIONS

Preheat oven to 350˚. In a large bowl, use your hands to mix the meat,

panko, 1 Tbsp. Worcestershire sauce, mustard, 3 Tbsp. barbecue sauce,

salt, and pepper. Do not overwork the meat.

Shape the mixture into a long, thick log and place in an oiled baking dish.

Be careful not to pack the meat too tightly or you’ll end up with a very

dense, tough loaf.

In a small bowl, whisk the remaining 1 Tbsp. barbecue sauce, the

remaining 2 tsp. Worcestershire sauce, and the honey. Spread evenly over

the meatloaf bake for 45 minutes.

My family recommends doubling the sauce

and reserving half the sauce for serving.

42


43


NEW MEXICO PORK POSOLE

Submitted by: Rebecca D. Mance

I hope you all enjoy this recipe. It takes some time, but it’s absolutely

delicious! New Mexico Posole is a hearty, flavorful pork soup or stew that is

made with New Mexico red chiles, garlic, pork, and hominy.

Serves: 8 persons Prep Time: 30 minutes Cook Time: 2 hours 30 minutes

INGREDIENTS

• 1.5 oz. dried New Mexico red chiles (about 6 chiles)

• 8 c. chicken stock

• 2 pounds boneless country-style pork ribs

• Salt and pepper

• 3 Tbsp. vegetable oil

• 3 15-oz. cans white hominy rinsed and drained well

• 2 medium white onions chopped

• 5 large garlic cloves minced

• 1 Tbsp. minced fresh oregano

• 1 Tbsp. lime juice

Garnish and Serving Ingredients

• shredded green cabbage

• diced avocado

• sliced radishes

• chopped white onion

• lime wedge

• warm corn or flour tortillas

DIRECTIONS

Place chiles on a paper towel -lined microwave-safe plate. Microwave on

HIGH for 1-2 minutes, or until puffed and fragrant. Once the chiles are cool

enough to handle, remove the seeds and stems.

Pour 2 c. of stock into a medium microwave-safe bowl. Add the chiles,

cover the bowl with plastic wrap, and microwave for 2 minutes or until

bubbling.

Let the mixture sit for 15 minutes so the chiles can soften.

Use paper towels to pat the pork dry and season all sides with salt and

pepper. Add 2 Tbsp. of the vegetable oil to a heavy-bottomed pot and

heat over medium-high heat until shimmering and small wisps of smoke

are coming off of the oil.

Cook until the pork is brown on all sides, about 10 minutes. Transfer the

cooked pork to a plate.

44


Add the hominy to the pot and cook, stirring constantly, until the hominy is

fragrant and it begins to darken in color, about 3-4 minutes. Move hominy

to a bowl.

Add the remaining 1 Tbsp. of oil to the pot and heat over medium heat

until the oil is shimmering. Add the onion and cook until softened and

beginning to brown around the edges, about 5 minutes. Add the garlic

and stir and cook until fragrant, about 30-60 seconds. Use an immersion

blender or blender to puree the onion mixture and the chile mixture. Add

the onion-chile mixture back to the pot.

To the pot add in the remaining 6 c. of chicken stock and stir to combine.

Add the cooked pork, oregano, ½ tsp. of salt, and ½ tsp. of pepper and

bring to a boil over medium-high heat. Reduce the heat to low and simmer,

covered, until the meat is nice and tender, 75-90 minutes.

Remove the pork from the pot and place on a plate. Add the hominy to the

pot and simmer, covered for 30 minutes. Use a spoon to skim the fat from

the top of the soup. Shred the pork, discarding the fat, and return the pork

to the pot and cook until the pork is heated through about 1 minute.

Turn the heat off and squeeze in the lime juice and season the Posole with

salt and pepper to taste.

Ladle the soup into bowls and garnish with shredded cabbage, diced

avocado, sliced radishes, chopped white onion, and lime wedges (all

optional).

Be careful with the red chile - sometimes it’s very spicy.

45


SHRIMP AND GRITS

Submitted by: Crystel Farina

Serves: 2-4 persons

Prep Time: 15 minutes

Cook Time: approx. 30 minutes

INGREDIENTS

• 1 pound of large cooked shrimp

• 1 pound of your favorite cooked sausage (andouille is best,

but kielbasa or smoked turkey sausage works great)

• 4 c. of chicken broth

• 1 c. of stone ground corn meal

• 1 small onion

• 1 small red or green pepper

• 1 c. of cheddar or parmesan cheese

• 1 c. of Okra

• 1 c. of small cherry or grape tomatoes

• Salt and pepper

• Cayenne pepper (if you like a little spice)

DIRECTIONS

In a small pan, sauté the onion and green pepper until tender (you can

sauté in oil or butter, your choice). When the peppers and onion are

tender, add the okra and sauté until tender. Lastly add the tomatoes

and turn the heat off and let stand (the tomatoes will continue to cook).

Prepare shrimp and sausage as you like it best. You can grill, steam, sauté,

or fry – which ever preparation you like the best. The key is to have them

ready to go as soon as the grits are ready. You can add the shrimp and

sausage to the vegetable mixture. Please season to taste. I like mine spicy

so I add salt, pepper and about 1 tsp. of cayenne pepper.

To cook the grits, bring the chicken broth to a boil in a large pot. When

it starts to boil, turn the heat down to a slow simmer and slowly stir the

cornmeal into the pot. Stir continuously until thickens (10-15 minutes).

When it gets to the consistency that you like, turn off heat and add cheese

and continue to stir until smooth and melted.

Plate by putting the grits in the bottom of a bowl or center of a plate and

spoon the meat and vegetables over the grits. Enjoy.

This is a high fat comfort food but sooo good.

46


SLOW COOKER BEEF BARBECUE

Submitted by: Kyla Arager

Serves: 12 persons

Prep Time: 20 minutes

Cook Time: 10 hours

INGREDIENTS

• 1½ c. ketchup

• ¼ c. packed brown sugar

• ¼ c. red wine vinegar

• 2 Tbsp. prepared Dijon-style mustard

• 2 Tbsp. Worcestershire sauce

• ½ tsp. salt

• ¼ tsp. ground black pepper

• ¼ garlic powder

• 4 lbs boneless chuck roast

DIRECTIONS

In a large bowl, combine ketchup, brown sugar, red wine vinegar, Dijonstyle

mustard, and Worcestershire sauce. Stir in salt, pepper and garlic

powder.

Place chuck roast in slow cooker. Pour ketchup mixture over chuck roast.

Cover, and cook on low for 8 to 10 hours.

Remove chuck roast from slow cooker, shred with a fork, and return to the

slow cooker. Stir meat evenly to coat with sauce. Continue cooking for

approximately 1 hour.

47


Desserts


ALMOND JOY COOKIES

Submitted by: Lorrie Rilko

Serves: 3 dozen Prep Time: 5 minutes Cook Time: 15 minutes

INGREDIENTS

• 1 (14 oz.) bag Sweetened Shredded Coconut

• 1 (14 oz.) bag Sweetened Condensed Milk (regular or fat free)

• 2 c. Semi-sweet chocolate chips

• 2/3 c. Lightly salted chopped almonds

DIRECTIONS

Preheat the oven to 325º F/ 160º

C. Line a large baking sheet with

parchment paper and set it aside.

In a large bowl, combine the

shredded coconut, sweetened

condensed milk, chocolate chips

and chopped almonds and stir to

combine.

Use a scooper or a Tbsp. to scoop

dough onto the prepared baking

sheet. Dip your fingers in water and

gently pat down the tops of each

cookie to form discs. May use the

back of a spoon for this.

Bake cookies for 14-17 minutes, or until the edges start to turn golden

brown. Let the cookies cool on the baking sheep for a few minutes, and

then transfer them to a wire rack to cool completely. Store the cookies in an

airtight container.

49


BISCOCHITOS (ANISE COOKIES)

Submitted by: Rebecca D. Mance

The New Mexico state cookie, an anise- and cinnamon-scented delight, is

served at every December gathering short of a fast-food breakfast. This recipe

makes approximately 6 dozen medium-size cookies, but I usually use a biscuit

cutter and make them a bit larger.

INGREDIENTS

• 5 to 6 c. all-purpose flour

• 1 Tbsp. baking powder

• ¼ tsp. salt

• 1 lb lard, at room temperature

• 1 c. granulated sugar

• 3 large eggs

• 1½ Tbsp. ground anise seeds

• ½ c. orange juice

(fresh or concentrate)

• 1 oz. (2 Tbsp.) whiskey (optional)

Topping Ingredients

• ¼ c. granulated sugar

• ¾ tsp. ground cinnamon

DIRECTIONS

Preheat oven to 425° F. Sift together 5

c. flour, baking powder, and salt. Set

aside.

Beat lard in electric mixer, gradually

add sugar until extremely light and

fluffy; about 8 mins. Stop mixer every

couple minutes to scrape down sides

of mixing bowl. Add eggs singly, beat

in each one before adding next.

Mix in dry ingredients, beat only

until incorporated. Add anise seeds,

whiskey, and orange juice. A stiff, piecrust–like

dough is what you’re after.

Add some or all of remaining flour, as needed, for proper consistency.

Spoon dough into cookie press, if desired. Push dough into shaped

cookies on ungreased cookie sheets. If you don’t have a cookie press or

prefer to make them with cookie cutters, dough can be rolled out ¼ inch

thick on floured work surface and cut into favorite shapes, then arranged

on cookie sheets. In either case, avoid handling the dough more than

necessary. Bake cookies 12 to 15 minutes.

While cookies bake, stir together topping ingredients. Once cookies are

cool, gently roll cookies in topping mixture. If not eaten sooner (why would

you wait?!), cookies will keep about a week, but they also freeze well.

Hope you love a piece of my home

50


BUTTER CRUNCH TOFFEE BARS

Submitted by: Mary Jean Schumann

INGREDIENTS

• 1¼ c. butter

• 1²∕ ³ c. granulated sugar

• 4 tsp. light caro syrup

• ¼ c. water

• One box (24 bars) plain Hershey bars

• 1 tsp. vanilla

• (Optional) 1½ c. chopped nuts or for nut free use crushed cookies

DIRECTIONS

In a saucepan, melt butter, add caro syrup, sugar, water and cook over

medium heat till hard and brittle stage dropped into water (300 degrees

on a candy thermometer). Stir in vanilla, and c. of nuts if desired (reserve a

portion of nuts for later)

While mixture is cooking, prepare jelly roll pan with a layer of crushed

cookie crumbs of chopped nuts, then layer of chocolate bars (1/ of bars).

Pour the cooked brittle over all and quickly add second half of bars. Then

quickly spring remaining crumbs of nuts over the top. Let this cool, then

cut into bars or portions.

CITRUS COOKIES

Submitted by: Karen Whitt

INGREDIENTS

• 2¾ 4 c. all-purpose flour

• 1 Tbsp. baking powder

• ¼ tsp. salt

• 1 c. (2 sticks) unsalted butter, room temperature

• 1½ c. granulated sugar

• 2 Tbsp. grated orange zest, plus 3 Tbsp. juice

(from 2 oranges)

• 4 tsp. lemon zest, plus 3 Tbsp. juice (from 2 lemons)

• 2 large eggs

• 2½ c. confectioners’ sugar

DIRECTIONS

Preheat oven to 350 degrees.

Whisk together flour, baking powder, and salt. Beat butter, granulated

sugar, 1 Tbsp. orange zest, and 2 tsp. lemon zest until pale and fluffy,

scraping down bowl as needed. Beat in eggs, one at a time. Add flour

mixture; beat to combine.

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Roll dough into 1-inch balls and place, 2 inches apart, on parchment-lined

baking sheets.

Bake until edges are lightly golden, 12 to 15 minutes.

Let cool 5 minutes, then transfer cookies to wire racks and let cool

completely.

For the glaze:

Whisk together 1 Tbsp. orange zest, 2 tsp. lemon zest, citrus juices, and

confectioners’ sugar until smooth. With a small spoon, spread glaze over

each cookie. Let set 1 hour.

Enjoy!

COCONUT MACAROONS

Submitted by: Richard Ricciardi

Serves: 26 macaroons Prep Time: 20 minutes Cook Time: 25 minutes

INGREDIENTS

• 1 14-oz. bag sweetened flaked coconut, such as Baker’s Angel Flake

(about 5-1/3 c.)

• 7 ∕8 c. sweetened condensed milk (see note below on measurement)

• 1 tsp. vanilla extract

• 2 large eggs whites

• ¼ tsp. salt

• 4 oz. semi-sweet chocolate chips, best quality such as Ghirardelli

(optional)

DIRECTIONS

Preheat the oven to 325°F. Set two oven racks near the center of the oven.

Line two baking sheets with parchment paper.

In a medium bowl, mix together the coconut, sweetened condensed milk

and vanilla extract. Set aside.

In the bowl of an electric mixer, beat the egg whites and salt until stiff

peaks form. Use a large rubber spatula to fold the egg whites into the

coconut mixture.

Using a mini ice cream scoop or two spoons, form heaping Tbsp. of the

mixture into mounds on the prepared baking sheets, spacing about 1 inch

apart. Bake for 23 to 25 minutes, rotating the pans from top to bottom and

front to back, until the tops and edges are golden. Be very careful not to

let the cookies burn. They scorch very easily. Remove just as the tops and

edges are golden. Let cool on the pans for a few minutes, then transfer to a

wire rack to cool completely.

If dipping the macaroons in chocolate, melt the chocolate in a shallow,

52


microwave-safe bowl at medium power, stopping and stirring at 30 second

intervals, until just smooth and creamy. Dip the bottoms of the macaroons

in the chocolate, letting any excess drip back into the bowl, and return to a

parchment lined baking sheet. Place the macaroons in the refrigerator for

about 10 minutes to allow the chocolate to set. The cookies keep well in an

airtight container at room temperature for about a week.

7/8 c. = 3/4 c. plus 2 Tbsp. for measurement of the condensed milk

above

Make sure to use parchment paper (NOT wax paper) on the baking

sheets. The macaroons will stick to wax paper.

Freezer-Friendly Instructions: The macaroons can be frozen for up to

3 months. Let them cool completely and store in an airtight container

HANUKKAH SUGAR COOKIES

(DAIRY-FREE)

Submitted by: Kyla Arager

Serves: approx. 40 cookies

INGREDIENTS

• 1 c. sugar

• ½ c. margarine

• 1 egg

• 1 Tbsp. baking powder

• ½ tsp. salt

• 2 c. flour

• ¹∕8 c. orange juice

• ½ tsp. vanilla

DIRECTIONS

Cream together margarine and sugar. Add eggs. Mix in baking powder

and salt. Add flour alternatively with orange juice. Add vanilla.

Divide dough into two balls and refrigerate (dough will be sticky).

Roll out to ¼ inch thickness on a lightly floured surface. Use a cookie cutter

to cut into individual cookies.

Bake at 375° for 8-10 minutes, until lightly browned.

My family makes these cookies for Hannukah, but this recipe can also be

used to make hamentashen for Purim. To make hamentashen, after rolling

out the dough, cut into 2 inch rounds. Then fill with your favorite sweet or

savory filling (I like apricot jam!) and pinch up the corners to form a triangle,

leaving some filling showing on top. Continue to bake as normal.

53


HOLIDAY WREATHS

Submitted by: Cathi Wilson Cox

INGREDIENTS

• ½ c. butter

• 30 regular large marshmallows

• 1½ tsp. green food coloring

• 1 tsp. vanilla extract

• 4 c. cornflakes cereal

• 2 Tbsp. cinnamon red hot candies

DIRECTIONS

Melt butter in a large saucepan over low heat. Add marshmallows, and

cook until melted, stirring constantly. Remove from heat, and stir in the

food coloring, vanilla, and cornflakes.

Quickly drop heaping Tbsp.fuls of the mixture onto waxed paper, and form

into a wreath shape with lightly greased fingers. Immediately decorate with

red hot candies. Allow to cool to room temperature before removing from

waxed paper, and storing in an airtight container.

54


LEMON ANGINETTI

(ITALIAN DROP COOKIES)

Submitted by: Betsy Shaw

INGREDIENTS

Dough Ingredients:

• 6 eggs

• 4 c flour

• 6 tsp. baking powder

• 2 sticks butter, softened

• ¾ c sugar

• ½ salt

• 3 tsp. lemon extract

• grated lemon rind (optional)

Glaze Ingredients:

• 4 egg whites

• ½ c. of sugar

• 2 c. walnuts, finely ground

• 2 tsp. real vanilla extract

DIRECTIONS

Mix flour, baking powder, salt – set aside.

Cream butter, add sugar and beat until fluffy.

Add eggs and flavorings. Cream well. Add dry ingredients, mix until

smooth texture (dough will be sticky). If dough seems light colored add a

drop or 2 of yellow food coloring if desired.

Chill dough until firm.

Drop by heaping tsp. onto cookie sheet lined with parchment paper.

Bake at 350 degrees for 10 minutes, let cool on baking rack.

Combine all icing ingredients and mix well. Frost and decorate – yummy!

55


INGRID‘S KIPFEL COOKIES

Submitted by: Nadine Marchi

INGREDIENTS

Dough Ingredients:

• 1 c. (2 sticks) unsalted butter, softened

• 1 8 oz. pkg cream cheese, softened

• dash of salt

• 2 heaping Tbsp. sour cream

• 2½ c. all purpose flour

Glaze Ingredients:

• 4 egg whites

• ½ c. of sugar

• 2 c. walnuts, finely ground

• 2 tsp. real vanilla extract

DIRECTIONS

Dough:

In large mixing bowl combine butter, cream cheese, sour cream and salt.

Mix with mixer on low speed until blended. Work in 2 cups of the flour and

knead dough until it has a smooth texture. Add last one half cup of flour

until dough is no longer sticky.

Roll dough into walnut size balls. Cover and place in refrigerator for at least

3 hours or overnight.

Filling:

Beat egg whites until very firm and it peaks. Gently stir in sugar, ground

walnuts and vanilla

Take dough balls out of refrigerator. Smash them with the palm of your

hand into sugar on rolling surface. Turn them over and smash other side

into sugar.

Roll them in sugar in both directions turning over as needed to prevent

sticking to the roller. Roll into 3-4 inch circle.

Place 1 tsp. in middle of dough. Do not overfill or use too much as it will

split the top.

Roll dough over filing until seam is on the bottom. Smash both ends to seal

cookie.

Place on parchment lined cookie sheet with a small amount of butter

rubbed into it. Trim ends with sharp knife to even them out.

Adjust oven rack to near the top. Place cookie sheet in oven at 350

degrees for approximately 20-30 minutes or until slightly brown.

Do not over cook.

Remove cookies from tray and cool on rack. Dust with powder sugar

before serving if desired.

56


57


MAPLE ALMOND COOKIES

Submitted by: Dale Lupu

Gluten and dairy free dessert - but delicious!

INGREDIENTS

• 2 c. almond flour (flour, not meal)

• ½ tsp. baking powder

• ¹∕ ³ c. maple syrup

• 2 tsp. vanilla

DIRECTIONS

Mix baking powder with almond flour.

Stir in other ingredients and stir together (or mush together with your

(clean) hands)

Form balls

Flatten balls for a crisper cookie. Leave as balls for a softer cookie.

Bake at 350 degrees for 11-12 minutes

You can omit baking powder to make a Passover cookie.

58


ORANGE CRANBERRY WHITE

CHOCOLATE CHIP COOKIES

Submitted by: Crystel Farina

Serves: 4 dozen

Prep Time: 20 minutes

Cook Time: 10 minutes

INGREDIENTS

• 2 sticks of salted butter

• ½ c. of packed brown sugar

• ½ c. of granulated sugar

• 2 eggs

• 1 Tbsp. of vanilla

• 2 C. of all-purpose Flour

• ¼ tsp. salt

• 1 tsp. of baking soda

• 1 bag of white chocolate chips

• The zest of 1 large navel orange

• 2 table spoons of fresh orange juice

• 1 bag of dried cranberries

DIRECTIONS

Preheat oven to 350 degrees.

In a medium bowl, combine flour, salt and baking soda and set aside.

In a large mixing bowl, cream together the butter and sugars until fluffy,

add eggs, vanilla, orange juice, and orange zest. Mix until well combined

and smooth. Slowly add the dry ingredients. Lastly fold in the white

chocolate chips and cranberries.

Drop onto ungreased baking sheet or parchment paper lined baking sheet

2 inches apart.

Bake for 8-10 minutes until golden brown on edges. Let cool. Enjoy.

You can substitute cranberries for other dried fruit such as blueberries,

dates, or cherries. You can add 1 c. of nuts. You can substitute white

chocolate for other types of chips to change flavors.

59


PEANUT BUTTER BALLS (BUCKEYES)

Submitted by: Haley Stepp (courtesy of Grandma)

Serves: a lot

Prep Time: 90 minutes

INGREDIENTS

• 12 oz. creamy peanut butter

• 3 sticks of butter, room temperature and soft

• 2 lbs. confectioner sugar

• 1 bag of semisweet chocolate chips

• approx. ¹∕8 block of Paraffin wax, shredded

• water

• wax paper

DIRECTIONS

In a large bowl, cream the butter and peanut butter with a mixer. Once it’s

blended well, slowly add the powdered sugar until it is mixed. It should be

a nice soft consistency, not sticky and easy to roll, but not dry to where it

crumbles.

Form into small balls, approximately the size of large grapes. Place in a

single layer, not touching, on wax paper on cookie sheets. Let chill in the

freezer.

In the meantime, add about 2-3 inches of water to a medium pot and bring

to a boil. Once boiling, lower to a simmer and place a metal or glass bowl

on top of the pot, making sure the bottom doesn’t touch the water.

Add chocolate chips to the bowl. Cut in the wax and mix until both are

melted and a smooth consistency.

Remove the chilled balls. Drop the balls into the chocolate one at a time

and then scoop them out with a fork or spoon. Alternatively, you can also

dip them in using a toothpick. Set them back on the wax paper.

When finished, put them back in the freezer for about 10 minutes or until

the chocolate has hardened. They’re ready to be served. They can be

stored in the fridge or at room temperature, depending on consistency

preference.

60


PEANUT BUTTER BLOSSOMS

Submitted by: Melissa Jacklin

Serves: 4 dozen

Prep Time: 20 minutes

Cook Time: 7 hours

INGREDIENTS

• 48 Hershey’s Kisses Milk Chocolates

• ½ c. shortening

• ¾ c. creamy peanut butter

• ¹∕ ³ c. granulated sugar

• ¹∕ ³ c. packed light brown sugar

• 1 egg

• 2 Tbsp. milk

• 1 tsp. vanilla extract

• 1½ all-purpose flour

• 1 tsp. baking soda

• ½ tsp. salt

• ¹∕ ³ c. additional granulated

sugar for rolling

DIRECTIONS

Preheat oven to 375 degrees F. Remove wrappers from chocolates.

Beat shortening and peanut butter in large bowl until well blended. Add ½

c. granulated sugar and brown sugar; beat until fluffy. Add egg, milk and

vanilla; beat well. Stir together flour, baking soda and salt; gradually beat

into peanut butter mixture.

Shape dough into 1-inch balls. Roll in granulated sugar; place on

ungreased cookie sheet lined with foil.

Bake 7 minutes or until lightly browned. Immediately press a chocolate

into center of each cookie; cookie will crack around edges. Remove from

cookie sheet to wire rack. Cool completely.

61


PEANUT CLUSTER COOKIES

Submitted by: Karen Dawn

INGREDIENTS

• 1 12 oz. package semi-sweet chocolate chips

• 1 12 oz. package butterscotch chips

• 1 lb of salted canned peanuts

DIRECTIONS

Melt the chocolate and butterscotch chips in either a double boiler or in

the microwave, stirring frequently.

Once melted, add the peanuts and stir to coat.

Drop by Tbsp. onto wax paper.

Allow to set at room temperature.

Once firm, place in an airtight container. The cookies will stay fresh for up

to 3 weeks.

RED VELVET COOKIES

Submitted by: Jessica Taylor

INGREDIENTS

• 1 package of Red Velvet Cake Mix

• ½ C. Vegetable Oil

• 2 Eggs

• ½ c. to a C. of White Chocolate Chips

or Regular Chocolate Chips (Optional)

DIRECTIONS

Heat oven to 350 degrees.

Mix together cake mix, oil, and eggs (also chocolate chips if you include)

Form golf ball sized balls of cookie dough in hand and add to baking pan

(I normally spray baking pan with a cooking spray such as Pam)

Bake for around 10 minutes

62


RASPBERRY ALMOND SHORTBREAD

THUMBPRINT COOKIES

Submitted by: Joyce Pulcini (adapted from Land O’ Lakes and MarcieJ’s review on allrecipes.com)

Serves: 3 dozen

INGREDIENTS

Dough Ingredients:

• 2 c. + 2 Tbsp. (300g) all purpose flour

• ¼ tsp. salt

• 1 c. (226g) unsalted butter,

cold and diced into

• 1 Tbsp. pieces ²∕ ³ c. (140g)

granulated sugar

• ½ tsp. almond extract

• ½ c. raspberry jam,

seedless if preferred

Glaze Ingredients (optional):

• 1 c. (124 g) powdered sugar

• 1 tsp. almond extract

• 4 tsp. water

DIRECTIONS

Preheat oven to 350 degrees. In mixing bowl, whisk flour and salt, set aside.

In the bowl of an electric stand mixer fitted with the paddle attachment,

blend together butter and sugar until combined (it will take a minute or two

since the butter is cold. If you don’t have a paddle attachment that constantly

scrapes bowl, then occasionally stop mixer and scrape down sides and

bottom of bowl). Mix in almond extract then add in flour blend until mixture

comes together (it will take a bit of mixing since the butter is cold, so be

patient, it will seem really dry at first).

Shape dough into 1 inch balls, about 1 Tbsp. each, and place 2 inches apart

on ungreased baking sheets. Make a small indentation with thumb or

forefinger in each cookie (large enough to fit ¼-½ tsp. of jam). Fill each with

¼-½ tsp jam. Chill in refrigerator 20 minutes (or freezer for 10 minutes). Bake

in preheated oven 14 -18 minutes.

Cool several minutes on baking sheet. Transfer to wire rack to cool (feel

free to add a little more jam if you’d like, it just won’t be set like the other is).

Drizzle cookies with glaze when cool. Store cookies in airtight container.

For Glaze (optional):

Whisk all glaze ingredients together in a small mixing bowl, adding

enough water to reach desired consistency. Pour or spoon mixture into a

sandwich size resealable bag, cut a small tip from one corner and drizzle

over cookies.

*To measure flour scoop with measuring c. and level with a butter knife.

Don’t whisk or sift first and don’t spoon into the measuring c..

63


SCOTTISH SHORTBREAD BISCUITS

Submitted by: Jessica Taylor

INGREDIENTS

• 200g/7 oz. unsalted butter, at room temperature,

cut into small cubes

• 100g/3½ oz. sugar, plus extra for sprinkling

• 300g/10½ oz. plain flour, sifted,

plus extra for dusting

DIRECTIONS

Preheat the oven to 160˚ C/140˚ C Fan/Gas 3 and line a baking tray with

baking paper.

Mix together the butter and sugar, either by hand or using an electric hand

whisk, until pale and smooth.

Gently mix in the flour until completely incorporated (try not to work the

flour too much or the biscuits will not be so crumbly).

Using your hands, squeeze the mixture together into a ball of dough. (See

tip for additional fillings.)

Gently roll the dough out to

about 5mm/¼in thick (dust

the work surface with a little

flour if the dough sticks).

Cut into shapes using a

biscuit cutter.

Transfer the biscuits onto

the baking tray and chill in

the fridge for 15 minutes to

rest. (See tip for alternative

method.)

Sprinkle each biscuit with a pinch of sugar.

Bake for 15–20 minutes, or until pale golden brown.

Transfer the biscuits to a wire rack to cool and serve.

You can also roll your dough into a sausage shape, refrigerate until solid

and then slice with a knife and bake or you can add a sprinkling of your

favorite fillings such as chocolate chips, nuts and orange zest for different

flavors. Enjoy with a c.pa tea!

64


SOFT ITALIAN BISCOTTI

Submitted by: Joyce Knestrick

Serves: 10 (makes about 2 dozen)

Prep Time: 10 minutes

Cook Time: 10 minutes

INGREDIENTS

• 1 stick butter, room temperature

• ½ c. sugar

• 3 eggs

• 3 c. flour

• 1 tsp. baking powder

• ¼ tsp. salt

• ½ tsp. baking soda

• 1 tsp. vanilla extract

• 1 tsp. anise extract

• icing

• 2 c. powdered sugar

• 4 Tbsp. milk

• ½ tsp. vanilla flavor

DIRECTIONS

Preheat oven to 400˚.

Line baking sheets with silicon mats and set aside.

In an electric mixer with the paddle attachment, cream the butter and sugar

together until light and fluffy (about 3 minutes).

Add eggs, milk & vanilla and mix to combine.

Add all the dry ingredients and blend together.

Use about one Tbsp. of dough and roll out into a rope and then twist into

the desired shape.

Bake for about 10 minutes.

While the cookies cool, mix the icing.

Dip the cooled cookie tops in the icing (will be a bit runny) and top with

sprinkles if desired.

Let icing dry completely before storing an airtight container.

If you prefer the wafers to maintain a crunch, the dish can be served the

day you assemble it. If you like them to be softer, refrigerate overnight.

65


TOFFEE BARS

Submitted by: Laurie Wilson

INGREDIENTS

• ½ lb butter

• ½ c. sugar

• 15 Keebler graham crackers

• ¾ c. sliced almonds

DIRECTIONS

Break crackers into fingers and arrange on aluminum foil on large lipped

cookie sheet.

Melt butter, add sugar. Stir and simmer for two minutes. Spread on

crackers and sprinkle with sliced almonds.

Bake at 350˚ for 11 minutes.

Remove from pan to new foil at once. Store in airtight container.

BANANA PUDDING

Submitted by: Haley Stepp (courtesy of Great-Grandmama)

Serves: 8 Prep Time: 60 minutes

INGREDIENTS

• 1 c. sugar

• 2 Tbsp. flour - heaping

• 2 c. milk

• 3 eggs

• 1 stick of margarine / butter

• 1½ tsp. vanilla

• Vanilla wafers (approx. ¾ box)

• 1-3 bananas sliced

• Lemon juice (optional)

DIRECTIONS

Mix together sugar and flour in medium bowl. Slowly stir 1 c. of milk into

mixture. In a separate medium bowl, beat 3 eggs into remaining 1 c. of milk.

Combine the mixtures. Mix well with a wire whisk. Strain 2-3 times, back and

forth between bowls, rinsing strainer and bowl after each straining.

Add the strained mixture to a deep pan along with the margarine. Heat on

medium low, stirring constantly with spatula, until it thickens considerably.

Whip out any lumps and remove from heat. Add vanilla. Mix well.

Slice bananas to desired thickness. Dip in lemon juice (to prevent browning).

Layer the bottom of an 8x8 dish with wafers. Add half of the bananas then

half the pudding. Add remaining bananas and another layer of wafers. Add

remainder of pudding then a final layer of wafers. Cover, refrigerate, enjoy!

66


BLUEBERRY CAKE

Submitted by: Kate Malliarakis

Serves: 12 Prep Time: 10 minutes Cook Time: 10 minutes

INGREDIENTS

• 2 c. sugar

• ½ c. shortening

• 2 eggs

• 1 c. of milk

• 1 small tsp. soda

• 1 tsp. salt

• 3 c. flour, sifted

• 1-quart blueberries, floured

DIRECTIONS

Cream sugar and shortening --add eggs and beat well. Sift soda and salt

with flour and add alternately with mild, beating constantly.

Pour in greased and floured 9 x 13” pan or 2 loaf pans. Bake at 350

degrees for ~1 hour or until done when tested.

Optional: Sprinkle top of cake with sugar when you take it from the oven.

BOO-ZY CARAMEL APPLE CIDER

Submitted by: Whitney Shanley

This is the perfect warm adult beverage to serve a crowd for all your favorite

fall festivities! Enjoy in your favorite coffee mug, travel mug, or fill a large

thermos to share!

INGREDIENTS

• 1 gallon of your favorite Apple Cider

• 2 c. Whipped Cream Vodka

• 1 c. Butterscotch Schnapps

• 1 c. Triple Sec (or your favorite orange liqueur or Curaçao)

• 1 bag of mulling spices or 4 cinnamon sticks

DIRECTIONS

Crock pot:

Mix all ingredients. Place lid and heat on low for lowest time setting and use

the “keep warm” setting.

Stovetop:

Warm the Apple Cider in large pot. Add all other ingredients. Simmer for 1

hour with lid on. Serve warm.

Tip:

Feel free to serve straight from the pot so you can rewarm as necessary. OH!

Do not overheat ingredients as the alcohol will evaporate and you’ll be sad!

67


CAROLINE’S CANDIES

Submitted by: Ellen Kurtzman

INGREDIENTS

• 6 Tbs butter

• 1 lb confectioners’/powered sugar (sifted)

• ¹∕ ³ c. crème de menthe

• Semi-sweet chocolate pieces

DIRECTIONS

Melt butter, add sugar and crème de menthe gradually until smooth.

Let sit/cool in refrigerator.

Roll into small balls.

Melt chocolate and coat crème de menthe balls into chocolate .

Place coated balls on wax paper and refrigerate until serving.

CHOCOLATE BOURBON PECAN PIE

Submitted by: Melissa Jacklin

Serves: 8 Prep Time: 30 minutes Cook Time: 1 hour

INGREDIENTS

• 1 9 in pie shell

• 1 c. white sugar

• 1 c. light corn syrup

• ½ c. butter

• 4 eggs, beaten

• 1 tsp. vanilla extract

• ¼ tsp. salt

• 6 oz. semisweet chocolate chips

• 1 c. chopped pecans

• Extra pecans in for decor

DIRECTIONS

Preheat oven to 325 degrees F.

In a small saucepan, combine sugar, corn syrup, sand butter or margarine.

Cook over medium heat, stirring constantly, until butter melts and sugar

dissolves. Cool slightly.

In a large bowl, combine eggs, bourbon, vanilla, and salt. Mix well. Slowly pour

sugar mixture into egg mixture, whisking constantly. Stir in chocolate chips

and pecans. Pour mixture into pie shell.

Bake in preheated oven for 50-55 minutes, or until set and golden.

Optional, decorate with half pecans on top. May be served warm or chilled.

68


CHOCOLATE CHIP CAKE

Submitted by: Marie Brown

Serves: 8 Prep Time: 30 minutes Cook Time: 1 hour

INGREDIENTS

• 1 box yellow cake mix

• 4 eggs

• 1 small box instant vanilla pudding

• 1 c. vegetable oil

• 1 c. milk

• 1 small package semi-sweet chocolate chips

• Baking spray with flour

• Bundt cake pan

DIRECTIONS

Mix all ingredients in a bowl.

Spray bundt cake pan with baking spray that contains flour (this is critical for

ensuring your cake does not stick or fall apart) and then add cake mix.

Bake for 50 minutes at 350 degrees.

Remove pan and cover with a clean dish towel.

Let cool before removing from the pan.

69


CHOCOLATE CRINKLES

Submitted by: Kristen Stevens

Serves: 5 cookies each to 12 hungry Kindergarteners

Prep Time: 20 minutes, plus overnight chill

Cook Time: 9 minutes per sheet of cookies

INGREDIENTS

• 2 c. AP flour

• 2 tsp. baking powder

• ½ tsp. fine salt

• 4 oz. unsweetened baking chocolate

• ½ c. (1 stick) butter

• 2 c. granulated sugar

• 3 large eggs

• 2 tsp. vanilla extract

• ½ tsp. espresso powder

(optional)

DIRECTIONS

In a medium bowl, stir together flour, baking powder, and salt

In a separate bowl, melt chocolate and butter over low heat or in microwave.

In a large bowl, cream butter and granulated sugar until light and fluffy. Add

chocolate mixture.

Beat eggs in one at a time. Add vanilla.

Add flour mixture. Chill until firm, at least 2-3 hours or overnight.

Preheat the oven to 350˚ F.

Drop 1-2 tsp. globs into a bowl of confectioner’s sugar. Roll to coat. Then roll

into balls.

Place 2 inches apart on greased baking sheet (or Silpat- or parchment-covered).

Bake for 9 minutes, turning halfway through. Cookies will be soft when they

come out of oven. Let cool on Silpat for 10 minutes and transfer to wire rack.

70


CINNAMON ROLLS

Submitted by: Pam Jeffries

INGREDIENTS

Topping Ingredients:

• 1 c. whipping cream

• 1 c. brown sugar

Filling Ingredients:

• ¾ c. sugar

• 3 tsp. cinnamon

• ½ c. butter, softened

Rolls Ingredients:

• 3 ½ c. flour

• 1 pkg yeast

• ¼ c. sugar

• 1 tsp. salt

• 1 c. hot water

• 2 Tbsp. of butter

• 1 egg

• 1 tsp. vanilla

DIRECTIONS

Mix topping in 9x13 inch pan.

Mix ingredients together for 3 minutes on medium speed (use ½ of flour).

Stir in remaining flour and knead.

Roll out, spread with filling, and roll up, seal, and cut into 20 rolls.

Place in pan and let rise until double.

Bake at 400 degrees for 20-25 minutes.

71


CINNAMON-APPLE CRISP

Submitted by: Kyla Arager

Serves: 9

Prep Time: 20 minutes

Cook Time: 40 minutes

INGREDIENTS

Filling Ingredients:

• 6 c. thinly sliced peeled tart apples

• ½ c. sugar

• 1 Tbsp. all-purpose flour

• ¼ tsp. ground cinnamon

• 2 Tbsp. butter

Topping Ingredients:

• 1 c. all-purpose flour

• 1 c. sugar

• 1 tsp. baking powder

• ¼ tsp. ground nutmeg

• ½ c. cold butter, cubed

• 1 large egg, lightly beaten

DIRECTIONS

Combine the apples, sugar, flour, and cinnamon in a large bowl. Transfer to an

11x7 in. baking dish; dot with butter.

For topping, combine the flour, sugar, baking powder, and nutmeg in another

bowl. Cut in butter until mixture resembles coarse crumbs. Stir in egg until just

moistened; sprinkle over filling.

Bake, uncovered, at 375° for 40-45 minutes or until topping is golden brown

and apples are tender.

72


CREAMY BANANA PUDDING

Submitted by: Cathi Wilson Cox

This is a dish that we tend to bring to many social functions and people

always ask me for the recipe because it “tastes like home.”

Serves: 8-10

INGREDIENTS

• 1 (14-oz.) can EAGLE BRAND® Sweetened Condensed Milk

(NOT evaporated milk) (I use the no-fat/low-fat version)

• 1½ c. cold water

• 1 (4-serving-size) package instant vanilla pudding and pie filling mix

(I use the sugar-free version)

• 1 (12 oz. container) Truwhip or Cool Whip Lite Whipped Topping

(found in freezer section of store)

• 36 vanilla wafers (I use the low fat version)

• 3 medium bananas, sliced and dipped in lemon juice

DIRECTIONS

In large bowl, combine EAGLE BRAND® and water. Add pudding mix; beat

until well blended. Chill 5 minutes.

Fold in Cool Whip Lite Whipped Topping. Spoon 1 c. pudding mixture into 2½

quart glass serving bowl or divide it among 8 to 10 individual serving dishes.

Top with one-third each of vanilla wafers, bananas and pudding mixture.

Repeat layering twice, ending with pudding mixture. Chill. Garnish as desired.

Store leftovers covered in refrigerator.

73


HOT MILK CAKE

Submitted by: Joyce Pulcini

INGREDIENTS

• 2 eggs (or 4-6 egg yolks)

• 1 c. flour

• 1 c. sugar

• 1 tsp. baking powder

• ½ tsp. vanilla

• salt

• ½ c. scalded milk

(cook in sauce pan until boiled along with walnut sized chunk of butter)

DIRECTIONS

I usually double this recipe and put in bundt pan to bake (be sure to use

Crisco and flour in bundt pan to avoid sticking)

Bake at 375 degree oven 20-25 minutes (with double recipe more like 25

minutes)

74


PEACH COBBLER

Submitted by: Marie Brown

INGREDIENTS

• 3 lbs. frozen peaches

• 1 c. granulated sugar

• 1 c. brown sugar

• ½ c. Butter

• 1½ tsp. vanilla extract

• 1 tsp. lemon juice

• 1 Tbsp. milk

• 1 tsp. cinnamon

• 1/8 tsp. nutmeg

• 1 box pie crust

• 1 deep aluminum baking pan

because juices will bubble in the oven

DIRECTIONS

Pre-heat oven to 350 degrees

Melt butter in a large pan or pot then add peaches. Next add granulated

sugar and brown sugar. Add cinnamon and nutmeg. Simmer on medium heat

for 10 minutes stirring frequently.

Reduce heat to low then add vanilla and lemon juice. Turn off heat then slowly

add milk while stirring.

For the crust: Unroll the crust on a clean surface. In a small bowl mix together

½ tsp. of granulated sugar and ½ tsp. of brown sugar. Lightly dust each pie

crust with the sugar then gently rub to embed sugar into dough. Now cut one

of the pie crust into 1-1/2 inch strips. Place the uncut pie crust in the bottom

of a baking pan then bake for 15 minutes or until golden brown. After 15

minutes remove from the oven and add the peach to the pan. Place the cut

pie crust over top of the peaches then return the pan to the oven and bake for

40 minutes or until the crust is golden brown.

75


PUMPKIN CHEESECAKE

Submitted by: Cathi Wilson Cox

This is a great recipe to make around the holidays, especially when you are

expecting a lot of people because it serves many (and it tastes better than

the one from the Cheesecake Factory!).

Serves: 16 Prep Time: 25 minutes Cook Time: 55 minutes

Cooling Time: 3 hours refrigerating

INGREDIENTS

• 1½ c. graham cracker crumbs

• ¹∕ ³ c. butter or margarine, melted

• ¼ c. granulated sugar

• 3 packages (8 oz. each) cream cheese, softened

• 1 c. granulated sugar

• ¼ c. packed light brown sugar

• 2 large eggs

• 1 can (15 oz.) LIBBY’S® 100% Pure Pumpkin

• ²∕ ³ c. (5 fl.-oz. can) NESTLÉ® CARNATION® Evaporated Milk

• 2 Tbsp. cornstarch

• 1¼ tsp. ground cinnamon

• ½ tsp. ground nutmeg

• 1 container (16 oz.) sour cream, at room temperature

• ¹∕ ³ c. granulated sugar

• 1 tsp. vanilla extract

DIRECTIONS

Pre-heat oven to 350° F.

For Crust:

Combine graham cracker crumbs, butter and granulated sugar in medium

bowl. Press onto bottom and 1 inch up side of 9-inch spring-form pan. Bake

for 6 to 8 minutes (do not allow to brown). Cool on wire rack for 10 minutes.

For Cheesecake:

Beat cream cheese, granulated sugar and brown sugar in large mixer bowl

until fluffy. Beat in eggs, pumpkin and evaporated milk. Add cornstarch,

cinnamon and nutmeg; beat well. Pour into crust.

Bake for 55 to 60 minutes or until edge is set but center still moves slightly.

For Topping:

Combine sour cream, granulated sugar and vanilla extract in small bowl; mix

well. Spread over surface of warm cheesecake. Bake for 5 minutes. Cool on

wire rack. Refrigerate for several hours or overnight. Remove side of springform

pan.

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THE BEST PUMPKIN LOAF EVER

(GLUTEN FREE AND BETTER THAN STARBUCKS©)

Submitted by: Mary Jean Schumann

Prep Time: 10 minutes Cook Time: 50 minutes

INGREDIENTS

• 3 eggs

• 1 c. sugar

• ¼ c. brown sugar

• 1 tsp. vanilla extract

• 1 c. pumpkin puree

• ¹∕ ³ c. vegetable oil

• 1½ c. gluten-free flour

(can use regular all-purpose flour

or whole wheat pastry flour)

• 1 tsp. baking soda

• ½ tsp. baking powder

• ½ tsp. cinnamon

• ½ tsp. ground ginger

• ½ tsp. salt

• ¼ tsp. each of ground nutmeg,

all spice, pumpkin pie spice

• ½ c. semi sweet chocolate chips,

optional

DIRECTIONS

Preheat oven to 350. Line a 9x5 loaf pan

with parchment paper and set aside.

In bowl of a stand mixer (or you can do

with a hand mixer) beat together eggs,

sugars and vanilla extract (1 minute on

medium speed or until well combined).

Add in pumpkin puree and oil and beat

until combined. Next add all the dry

ingredients (flour, baking soda, baking

powder, cinnamon, ginger, salt, nutmeg,

all spice and pumpkin pie spice) and stir

until combined, you could also use your

mixer to combine. If using chocolate

chips, add them and mix them in.

Spoon batter into the lined loaf pan. Bake

for 50-60 minutes, or until a toothpick

comes out clean. Remove from oven,

allow to cool for at least 10 minutes, then

serve warm or allow to cool completely,

then slice and serve and enjoy.

The chocolate chips are optional in this recipe.

This recipe can be made with gluten free flour, all purpose flour or even

whole wheat flour. My favorite, preferred gluten free baking flour is Bob’s

Red Mill gluten free 1 to 1 baking flour.

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SO GOOD SWEET POTATO CAKE

Submitted by: Sherrie Flynt Wallington

Hmmm Good! A delicious cake for any day or holiday, made with sweet

potatoes, cinnamon and ginger. Topped with Honey Cinnamon Buttercream for

a perfect combination. For you calorie conscious folks (Who might that be?)it is

good just plain with no icing straight out of the oven. Sometimes, I will make up

the batter and also make sweet potato pancakes.

Wishing you and yours, good health, safety, and good eating.

Prep Time: 30 minutes Cook Time: 45 minutes

INGREDIENTS

• 2½ c. all-purpose flour

• 2 tsp. baking soda

• 2 tsp. baking powder

• ½ tsp. salt

• 1 Tbsp. ground cinnamon

• 1 Tbsp. ground ginger

• 16 Tbsp. (2 sticks)

unsalted butter, room temp.

• 2 c. granulated sugar

• 3 large eggs, lightly beaten

• 1 Tbsp. vanilla extract

• 2½ c. mashed cooked

sweet potatoes, cooled

(about 4-5 sweet potatoes)

• 1 c. whole buttermilk

DIRECTIONS

Preheat oven to 350-degrees F. Butter and flour two 9-inch round cake pans.

Line bottoms with baking parchment and butter the top of those too.

In a large bowl, whisk together flour, baking soda, baking powder, salt,

cinnamon, and ginger. Set aside.

In the bowl of a mixer, beat together butter and sugar on medium-high for 4-5

minutes until creamy, stopping to scrape down bowl at least twice. Gradually

add beaten eggs. Beat on medium-high for 1-2 minutes until fluffy, scraping

down bowl as needed. Add vanilla and sweet potatoes and beat until smooth,

scraping down bowl as needed (scraping down the bowl is important stuff,

y’all).

Add the dry ingredients into the butter mixture in thirds, alternating with

buttermilk. Beat on low speed until just incorporated, scraping down bowl as

needed.

78


WALNUT CRUNCH

Submitted by: Laurie Wilson

INGREDIENTS

• ¾ lb (1 ½ c.) oleo

• 2 c. sugar

• 2 c. finely chopped walnuts

• ¼ c. water

• 2 tbl. White Karo

• 1 c. melted chocolate bits

DIRECTIONS

Melt butter slowly in heavy pan. Add water and corn syrup. Cook until syrup

cracks, about 290 degrees.

Remove from heat and stir in 1 ½ c. walnuts.

Pour in 8 x 12 pan and cool.

With a pastry brush, spread the melted chocolate bits on cooled candy and

sprinkle on remaining nuts

ZUCCHINI BARS

Submitted by: Joyce Knestrick

Serves: 10 Prep Time: 10 minutes Cook Time: 20-25 minutes

INGREDIENTS

Bar Ingredients:

• 4 eggs –beaten

• 1 c. oil

• 2 c. sugar

• 2 c. grated Zucchini

• 2½ c. flour

• ½ tsp. baking powder

Icing Ingredients:

• 1½ c powdered sugar

• 2 Tbsp. butter

• ½ tsp. salt

• ½ tsp. baking soda

• ¾ tsp. apple pie spice

• 1 tsp. cinnamon

• ½ c. chopped nuts-optional

• 1 Tbsp. milk

• ½ tsp. almond flavor

DIRECTIONS

Sift together flour, baking powder, baking soda, salt apple pie spice and

cinnamon.

Beat eggs, add oil, sugar, grated zucchini.

79


Add the flour mixture to the egg mixture, add nuts if desired (I use chopped

Walnuts)

Grease a cookie sheet and spread the mixture evenly.

Bake for 20 -25 minutes

Icing:

Place 1 ½ c. powdered sugar in a bowl

Add 2 Tbsp. of softened butter

Slowly add 2 Tbsp. of milk and almond flavor

Once the bars cool, icing and cut to desired size squares

80

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