This action might not be possible to undo. Are you sure you want to continue?
This book was created for
The Fandom Gives Back: Eclipse Edition.
All pictures belong to their respective owners. All recipes belong to their respective owners.
Copyright © 2010 Copyright © 2010 by Megan Caristi No part of this book may be reproduced in any form without written permission.
Twilight belongs to Stephenie Meyer, images belong to their respective owners.
All rights reserved. No part of this book may be All rights reserved. reproduced in any form without written permission.
Table of Contents
Breakfast ……………………………. Appetizers ………………………….. Soups & Salads …………………… Main Course ……………………….
1. Preheat the oven to 375
Pages 4-11 Pages 12-22 Pages 23-31 Pages 32-70
Side InDishes ………………………… Pages 71-78 2. small bowl mix all ingredients except dough
3. Separate rolls into four rectangles and press the seals 4. Cut 1/2 lengthwise then cross ways to make Pages 79-116 Desserts …………………………… eight pieces of dough
Cocktails …………………………. 6. Put filling in center and seal around
5. Stretch each pieces of dough slightly
7. Place them on a lightly greased cookie sheet and bake for 10-13 Yous Thank minutes……………………… Page 152
Cherry Chocolate Chip Muffins By Phoenix Rising
Ingredients: 1 C all purpose flour 1/3 C sugar 1 t baking powder ¼ t salt 1 egg 1/3 C milk ¼ C canola oil 1 t almond extract OR vanilla extract ½ C halved maraschino cherries ½ C semi-sweet chocolate chips Directions: In a small bowl, combine the flour, sugar, baking powder, and salt. In another bowl, whisk the egg, milk, oil and extract and a few tablespoons cherry juice. Stir into the dry ingredients just until moistened. Fold in the cherries and chocolate chips. Fill paper-lined muffin cups mostly full. It will make 6 muffins. Bake for 20-25 min until a toothpick comes out clean. They will not be very brown. Cool for a few minutes and remove to a wire rack to cool completely. *NOTE* The recipe makes 6 muffins, but can be successfully doubled for 12, or tripled for 18 muffins.
Cranberry Scones By Hannah81
Ingredients: • • • • • • • • • • • • • 3 cups all-purpose flour 1/2 cup granulated sugar 1 tablespoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 3/4 cup butter 1 cup fresh cranberries, coarsely chopped 1/2 cup chopped walnuts or pecans 2 teaspoons finely grated orange peel 1 cup buttermilk 1 tablespoon milk or evaporated milk 1 tablespoon sugar 1/4 teaspoon cinnamon
Cook Time: 15 minutes Total Time: 15 minutes Preparation: In a large bowl, combine flour, 1/2 cup sugar, baking powder, baking soda, and salt. Stir to blend. With a pastry blender, cut in butter until mixture resembles coarse crumbs. Stir in cranberries, walnuts or pecans, and grated orange peel. Mix buttermilk in with a fork just until dry ingredients are moistened. On a floured surface, roll or pat dough out into a 3/4-inch thick circle. Cut into rounds with a 2 1/2-inch cutter. Place rounds on a large greased baking sheet, about 1 1/2 to 2 inches apart. Brush with milk or evaporated milk. Combine 1 tablespoon sugar and 1/4 teaspoon cinnamon; sprinkle a little of the mixture over each scone. Preheat oven to 400°. Place scones on lower oven rack. Bake for about 15 minutes, or until lightly browned. Makes 12 scones.
Stirring constantly. Cover. cook 3 to 4 minutes. until the blueberries burst. and water. and top with remaining bread cubes. Mix in the remaining 1 cup blueberries. Syrup: In a medium saucepan. Delicious Overnight Blueberry French Toast BY: MrsAC . and pour over the baked French toast. milk. mix the sugar. and refrigerate overnight. Preheat the oven to 350 degrees F (175 degrees C). cornstarch. and continue baking 25 to 30 minutes. Cover. and syrup. Remove the bread cube mixture from the refrigerator about 30 minutes before baking. Sprinkle 1 cup blueberries over the cream cheese. beaten • 2 tablespoons cornstarch 2 cups milk • 1 cup water 1 teaspoon vanilla extract • 1 cup fresh blueberries 1/3 cup maple syrup • 1 tablespoon butter • • • • • Lightly grease a 9x13 inch baking dish. and simmer 10 minutes. Uncover. Pour over the bread cubes. cut into 1 inch cubes Syrup Ingredients: 1 cup fresh blueberries • 1 cup white sugar 12 eggs. cut into 1 inch cubes 2 (8 ounce) packages cream cheese. until center is firm and surface is lightly browned. mix the eggs. Arrange half the bread cubes in the dish. vanilla extract.Page 7 Ingredients: • • 12 slices day-old bread. Stir in the butter. In a large bowl. and top with cream cheese cubes. Reduce heat. Bring to a boil. and bake 30 minutes.
. Brush with a beaten egg. Yields about 24 depending on the size you make them. pat into rounds. Divide dough into 6 pieces. you can keep the raisins out to make plain scones (good for butter/jam with tea) or add grated Cheddar cheese mixed in the dough for cheesy scones (also yummy with butter/ jam). cut each round in 4. Bake at 400°F (Gas Mark 6 or 200°C) for 12-15 minutes. cut in lard.Page 8 Great Grandma’s Sweet Scone By sapphite.witche Ingredients: • • • • • • • 4 cups flour 1 cup sugar 1 cup milk 1 cup lard 1 tsp baking soda pinch of salt raisins Directions: Mix dry ingredients together. add raisins and milk. Alternately.
and cheese. unroll second pack and place on top of sausage mixture. Line bottom of 9x13 pan with one pack of crescent rolls. shredded 5 eggs Brown sausage and drain. TRY THIS. Layer sausage mixture on top of crescent rolls. Mix sausage.I was skeptical. Bake 30-35 minutes. I s s u e 1 Page 9 Sausage Breakfast Casserole By MsKathy Ingredients: • • • • 2 pkg Pillsbury Crescent Rolls 1 lb ground breakfast sausage 2 cups sharp cheddar. setting aside to cool. Preheat oven to 350. it is SO SO GOOD.1 . eggs. Trust me. Refrigerate overnight. Brush top of casserole with melted butter. usually the recipes use bread and I hate those. and I admit -. . I'd never seen anything like this. and so easy! You'll love it. because they're all soggy and just not my thing. MsKathy's Note: This is another recipe from tara sue me.
cream butter. Cool on wire rack 10. or until it is golden brown/ toothpick comes out clean . unbleached flour 6.4 oz. Add in entire amount of white flour to pumpkin mixture. baking soda 1 tsp. Mix in pumpkin pie spice. mixing until it is fully blended. n mixing bowl. Bake in oven for 30 minutes. scraping sides of bowl as necessary. softened 1 lb. then add in brown sugar.Page 10 Spicy Pumpkin Muffins By kimpy0464 Ingredients: • • • • • • • • • 6. 3. all-purpose. and again. At this point. 9.4 oz. salt 1. You can also make a loaf of bread. baking powder. canned pumpkin 1 pound brown sugar 1 tbsp. I change to the bread dough attachment on my mixer 5. Add in pumpkin. 6. whole wheat pastry flour Preheat oven to 350º 1.13 lb. 4. Using an ice cream scoop. simply cook it 50-60 minutes. baking soda. mix together until fully blended (end result will be a stiffer dough) 7. baking powder ½ tsp. place each scoop in a greased muffin pan. butter. or until golden brown and toothpick inserted into middle comes out clean. until well mixed with butter and sugar. Add in the whole wheat pastry flour. 2. Mix until well-blended. You will make approximately 18 muffins. and salt. pumpkin pie spice 2 tsp. 8.
Makes three to four servings. . Bake at 425 for 15 minutes. New York) Ingredients: • • • • • • • • 1/4 cup butter 2 eggs 1/2 cup milk 1/2 cup flour 1/2 teaspoon salt Powdered sugar Lemon Juice Berries of your choice (blackberries are particularly spectacular) Swan’s Special Pancakes By twanza Preheat oven to 425. open since 1923. Melt butter in an 10" oven-proof skillet on top of the stove. mix remaining ingredients well (but do not over beat). Brooklyn.Page 11 (An original recipe from Swan's Bakery. Place skillet in pre-heated oven. Pour into pre-heated skillet. Top with powdered sugar and lemon juice (and berries. Remove from oven and cut into wedges to serve. if desired). In a small bowl.
Page 12 Appetizers .
Preheat the oven to 375 2. Place them on a lightly greased cookie sheet and bake for 10-13 minutes . Put filling in center and seal around 7.) package of cream cheese (softened) 6 green onions. Separate rolls into four rectangles and press the seals 4. chopped 2 tbsp of sugar 1 dash of garlic powder 1/4 tsp of salt Directions: 1. In small bowl mix all ingredients except dough 3.Page 13 Bacon Cheese Puffs by PrincessKati Ingredients: 1 can Crescent Rolls 10 slices of bacon fried crisp and chopped 2 tbsp of sour cream 1 (8 oz. Stretch each pieces of dough slightly 6. Cut 1/2 lengthwise then cross ways to make eight pieces of dough 5.
. Spray dip bowl with Pam. Serve with celery and crackers. drained & cut into small pieces 2 (8 oz. Put in cream cheese/ranch mixture then chicken and sauce. softened 1 cup Ranch dressing 3/4 cup pepper sauce (such as Frank's Red Hot) 1-1/2 cups shredded Cheddar cheese 1 bunch celery.Page 14 Buffalo Chicken Dip By mommy2kh Ingredients: • • • • • • • 2 (10 oz. In a separate bowl.) cans chunk chicken. mix chicken and pepper sauce.) pkgs cream cheese. Top with cheese. cut in strips 1-2 boxes chicken-flavored crackers (such as Chicken in a Biskit) Mix cream cheese and ranch. Bake at 350 degrees for 20-25 minutes.
Mix in half of the shredded cheese. softened and cubed 1 cup ranch dressing 1 1/2 cups Mexican blend shredded cheese Heat chicken in skillet over medium heat. then add hot sauce until heated through.Page 15 Chicken Buffalo Dip By Messybar Ingredients: • • • • • 2 x-large canned chicken (10-12. Move mixture to slow cooker and sprinkle remaining cheese on top. .5oz per can) 3/4 cup hot sauce (like Franks Red Hot) 2 8oz packages cream cheese. Stir in cream cheese and ranch dressing until well blended and warm. Set cooker to low setting until mixture is hot and bubbly. then switch to warm.
softened 11/2 cup grated cheese 1 . . chilies. Bake at 350 for 30 minutes until golden brown and heated through. and seasonings with mixer on medium speed until well blended. 1 cup cheese. Stir in chicken. Spread into a casserole dish.8 oz pkg cream cheese.Page 16 Ingredients: • • • • • • 1 .7 oz can chopped green chilies . Sprinkle with remaining cheese.undrained 1/2 pound finely chopped chicken 1/2 tsp garlic powder 1/4 tsp chili powder Chicken Enchilada Dip By Jennmc75 Preheat oven to 350 degrees. Mix cream cheese.
Cook over low heat for approximately 5 minutes (burns easily. Cool well. Serve with fresh. peels and lemon juice. . cut fruit. Add sugar.Page 17 Fluffy Citrus Fruit By sapphire. Refrigerate.witche Ingredients: • • • • • • 1 egg 1/2 cup sugar 1 Tbsp grated orange peel 2 tsp grated lemon peel 2 Tbsp lemon juice 1 cup whipping cream (whipped with 3 Tbsp sugar) Beat the egg and put in a saucepan. Fold into whipping cream. make sure you watch it).
Add as much or as little as you'd like. 3. 2. Slice avocados in half and remove seed and skin. 6. I like the Serrano peppers for that extra bite. depending on how spicy you'd like your Guacamole.Page 18 Guacamole By il-bel-mondo Ingredients: • • • • • • 2 large avocados 1 tomato 1 lime 1 small red onion 1 Serrano or jalapeno pepper garlic powder 1. cute lime in half and squeeze over mixture. The pepper is up to you. . 5. Cut them up into small pieces. Mix everything together and you're all set to dip in. Lastly add a sprinkling of garlic powder. Dice a half of a tomato and half a red onion and add to the bowl. 4.
Page 19 Jalapeno Popper Dip By starfish422 Ingredients: • • • • • • • • 1 (8 ounce) package cream cheese (room temperature) 1/2 cup mayonnaise 1/2 cup cheddar cheese (grated) 1/2 cup parmigianino reggiano 1 (4 ounce) can sliced jalapenos (pickled) 2 jalapeno peppers (chopped. parmigianino reggiano & jalapenos in a bowl and pour into a baking dish. optional) 1/4 cup panko bread crumbs 1/4 cup parmigianino reggiano 1. . about 10-20 minutes. Bake in a 375F oven until bubbling on the sides and golden brown on top. Mix the cream cheese. 2. 3. mayonnaise. cheddar cheese. Mix the panko bread crumbs and parmigianino reggiano and sprinkle over the dip.
Mix all remaining ingredients. finely chopped *2 tablespoons finely chopped onion *1/2 cup finely shredded Swiss or cheddar cheese *1 egg *1 tablespoon fresh parsley. until puffs are light golden brown. Unroll dough and press into one large rectangle. 5. Cut into 24 squares (I use a ruler and pizza cutter). Serve immediately. Spray a mini muffin pan with non-stick spray. Preheat oven to 350. 4. Press one square of dough into each muffin cup to form a [crust]. finely chopped *1 1/2 teaspoons Dijon mustard *a little pepper *1 8-oz package refrigerated crescent rolls 1.Page 20 Mini Ham Puffs By: Kassiah Ingredients: * About 3 ounces deli ham. . Makes 24 appetizers in golden brown. Fill each muffin cup with ham mixture. Bake 12-14 minutes. 3. 2.
so you have 2 circles of cheese. Make sandwich out of the two halves of Brie. so that the preserves are in the center of both halves. Spread apricot or peach preserves on (the cut side) half of one circle of brie.Page 21 Ingredients: • • • • 1 (8 ounce) wheel Brie cheese 3 tablespoons apricot preserves 1/2 (17. Bake for 30 minutes.5 ounce) package frozen puff pastry. Lightly grease a cookie sheet. . Slice one wheel of Brie cheese in half horizontally. or until the pastry in golden brown. thawed 1 egg white Pastry Wrapped Brie By MsKathy Preheat oven to 350 degrees F (175 degrees C). Brush the puffed pastry with the egg white. Wrap the entire wheel of Brie with one sheet of puffed pastry and flip the entire concoction onto the prepared cooking sheet so the seam is on bottom. Serve immediately.
Let it melt in the skillet-stirring occasionally so that it doesn't burn. Once cooked all the way through. Serve with White tortilla chips--it's the best. (I make this every holiday and it's a family fav) .fresh pico de gallo 2 blocks of regular Philadelphia Cream Cream-softened Brown sausage in large skillet over medium heat. Once it's all mixed and melted into gooey goodness it's ready to go.Page 22 White Queso Dip By il-bel-mondo Ingredients: • • • 1 pound ground sausage 1 reg can of Rotel -or. add in Rotel Cube both blocks of cream cheese and add to the sausage mix.
Page 23 Soups & Salads .
Page 24 Baked Potato Soup By lisab Ingredients: • • • • 4 baking potatoes 2/3 cup all-purpose flour 6 cups of milk 1cup shredded extra sharp cheddar cheese divided 1 tsp salt 1/2 teaspoon black pepper 1 cup sour cream 3/4 cup chopped green onions. Place flour in a large Dutch oven. Add mashed potatoes. 3/4 cup cheese. Cool. divided 6 bacon slices. sour cream and cheese. Stir in sour cream and 1/2 cup onions. Remove from heat. . stirring with a whisk until blended. salt and pepper. Cook over medium heat until thick and bubbly (about 8 minutes). peel (you may use peels if you like them). 3. 4. stirring until cheese melts. bake at 400 for 1 hour or until tender. Yield: 8 11/2 cup servings. Cook over low heat 10 minutes or until thoroughly heated (do not boil). Sprinkle each serving with cheese. Preheat over to 400 2. cooked and crumbled • • • • 1. This recipes is a great quick meal because you can bake the potatoes earlier and the rest goes together in a jiff. Lightly spoon flour into a dry measuring cup and level with a knife. onions and bacon. Pierce potatoes with fork. gradually add milk. If you want to make it a low fat meat just substitute low fat milk.
covered. or cold on hot days. Skim the clean leeks off the top and discard the dirty water. simmer. 5C Swanson’s is best) 4 medium potatoes. I use 16). Great hot on cold days. sliced ¼ C butter 2T flour 3 cans chicken broth/stock (approx. sliced 1 small onion. Add flour. cook for 3 minutes. 30 minutes or until potatoes are soft. add parsley if desired.Page 25 Potato Leek Soup By blondieAKArobin Ingredients: • • • • • • • • 1 leek (about 1” diameter). Salt and pepper to taste. Puree mixture – (I use a stick blender right in the pan). Sauté leeks and onion until soft in large skillet or soup pot with butter. Let the leeks stand 5-10 minutes while any sediment settles in the bottom of the bowl (the leeks will float). peeled and cubed 8-16oz of sour cream (to taste) 2T chopped parsley (optional) Preparing the leek: Cut the leek into 1/8” slices before washing. Whisk in sour cream to taste (original recipe called for 8oz. (Serves 4-8) . Place rings into a large bowl of water and swish around. Add chicken broth & potatoes.
for about 5 min or until onion is softened. Keep the soup on a low temp and uncovered!!! Whisk flour into milk (cornstarch) in medium bowl. Add stock and tomato paste. Ta da! Page 26 . Add it to taste. I love sage so 1 tsp isn't enough for me. 3 cups turkey or chicken stock 2 tbsp tomato paste 2-3 tbsp all-purpose flour (in your case if you're avoiding gluten use corn starch) 3 cups Milk In a large pot. dried thyme and ground sage.Turkey Rice Soup By Cullenary Curser Ingredients: • • • • • • • • • • • 2 tbsp butter (and it has to be butter . but start with at least 1 tsp 2/3 cup parboiled long-grain white rice . At this point your kitchen should smell like heaven. 2 carrots. Cover and bring to boil over high heat. This helps warm up the milk so that it doesn't curdle (and if it does . thyme and sage stirring. Microwave for 2-3 min . Stir in rice. celery.it should have started to thicken just a bit (if it's thickened too much don't worry). uncovered. Cook carrots. diced 1 onion very finely diced 2 celery stalks chopped 1 tsp each. boil gently for 15 min or until rice is almost tender. onion. Now throw a couple of ladles of the soup broth into the bowl. Reduce heat to medium-low.I’ve been known to add a wee bit of wild rice too. for about 5 min or until rice is tender.don't worry it'll still taste awesome) Gradually whisk into soup.none of that margarine crap) 2 cups turkey diced. melt butter over medium head. Stir in turkey and cook.
oil 1/2 C. combine pasta. Salad 1 package grape tomatoes (I cut them in half) 2 cucumbers peeled and chopped 2 cups of fresh baby spinach leaves 1/2 of a red onion. tomatoes. cucumber and dressing. Sprinkle with feta cheese. then chop into bite size pieces.Page 27 Chicken Souvlaki Salad By DandyVamp 3-4 boneless chicken breasts (pound them down a bit so they are even) Marinate chicken in this mixture: 1/2 C. package of penne pasta cooked ad cooled -if you like olives you can add some. Dressing 1/2 cup olive oil 1/2 to 3/4 cup red wine vinegar (start with 1/2 cup and add more as needed) 1 tsp lemon juice 1 1/2 tsp dried oregano flakes 2 cloves of garlic. dried flakes (I use Mediterranean oregano flakes) 1/2 tsp salt 1/4 tsp pepper -this is best marinated overnight but at last 4 hours minimum. onion. . lemon juice (from concentrate is fine) 2 cloves of garlic minced or pressed 1 1/2 tsp oregano. Taste it first before adding extra vinegar. chopped chicken. and more vinegar. if it tastes too vinegary add more sugar or oil.Whisk until combined. pressed 4 tsp sugar salt and pepper to taste . chopped finely 1/2 cup to 3/4 cup crumbled feta cheese (I love this shit and tend to add more) 16 oz. -In a large bowl. an spinach. If it tastes too oily. -Grill and cool.
crumbled 1 pint of cherry tomatoes or 3-4 Roma Tomatoes 1/2 cup walnuts (or more) 1-2 cloves of garlic. Finely dice the red and yellow pepper. Set aside in large bowl. For Dressing: Combine all ingredients in bowl and mix until combined. Continue to dice cucumber. Add Feta and Garlic. Slice cucumber in half and remove seeds using edge of teaspoon. Or just rinse those cherry tomatoes and pitch them into the bowl. Pour over salad.Lemon Cumin Chickpea Salad By Cullenary Curser Page 28 Salad: 2 cans chickpeas 1 red bell pepper 1 yellow bell pepper 1/3-1/2 of an English cucumber 4-6oz of reduced fat feta cheese. Serve with walnuts Tastes best after marinating for a few hours! In which case add the cucumber last minute (so it doesn't go soggy) . Toss into the bowl Dice tomatoes if using Roma or larger tomatoes. minced Fresh Mint to taste (optional) Dressing: 2/3c lemon juice 1/3c extra virgin olive oil 1-2tsp ground cumin 1/2 tsp cracked black pepper 1 tsp white sugar Drain and rinse the chick peas.
Olive oil ¼ c. Balsamic vinegar Salt and pepper to taste Shakable storage container for salad dressing 1. Shake until well blended. Pour vinegar/oil mixture and cranberry juice into dressing container and seal. Stir in olive oil until well blended. 2. Light cranberry juice (no sugar added) ¼ c. stir together balsamic vinegar and mustard. 3. Suggested salad toppers: • • • • • • Cheddar/sourdough squares Dried cranberries Smoked gouda or cheddar Pumpkin seeds Sliced Bosc pears Arugula lettuce . Mix until well blended. In a bowl. Dijon mustard ¼ c.Page 29 Cranberry Vinaigrette By kimpy0464 Ingredients: • • • • • • 1 c.
sugar. In a large bowl. blanched and slivered In a medium bowl. strawberries and almonds. Pour dressing over salad. paprika. olive oil. Refrigerate 10 to 15 minutes before serving. hulled and sliced 1/4 cup almonds. poppy seeds. Cover. dried and torn into bite-size pieces 1 quart strawberries . and toss.rinsed. .cleaned. vinegar. combine the spinach.Page 30 Strawberry Spinach Salad By: MrsAC Ingredients: • • • • • • • • • • • 2 tablespoons sesame seeds 1 tablespoon poppy seeds 1/2 cup white sugar 1/2 cup olive oil 1/4 cup distilled white vinegar 1/4 teaspoon paprika 1/4 teaspoon Worcestershire sauce 1 tablespoon minced onion 10 ounces fresh spinach . Worcestershire sauce and onion. and chill for one hour. whisk together the sesame seeds.
finely chopped * about 2 tbsp cilantro or mint. onion. . Add salt and pepper to taste. Combine cucumber. and cilantro. 2. Cut length-wise into quarters and dice. tomato. Mix thoroughly. Peel cucumber and remove seeds. 5. quartered or sliced * 1/2 small purple onion. Ingredients: * 4 pickling cucumbers or 1 large cucumber * tomatoes.Salad Shirazi By: Kassiah This is a traditional Persian salad. 4. finely chopped * small lemon or lime * olive oil * salt and pepper 1. 3. Squeeze the juice of the lemon (or lime) onto salad and add about an equal amount of olive oil.
Page 32 Main Course .
Pour the now mixed noodles into a pan to bake for 35 minutes. you may season to taste with salt. and eggs. and enjoy . Remove. milk. put them back into the pot to mix in ingredients.Page 33 BeckLyn’s Baked Mac & Cheese Ingredients: • • • • • • • 1 box of elbow noodles 1 block of mild cheddar cheese 1 block of sharp cheddar cheese 1 block of Colby Jack cheese 1 stick of margarine/butter 2 eggs 1/4 to 1/2 cup of milk Instructions: Boil noodles for thirteen minutes or until soft. paprika. Once the noodles have been drained. and any other seasonings you may enjoy. serve. pepper. Add in the cheeses. While the ingredients are being stirred in. Preheat the oven to 350 degrees. butter.
If mixture seems too runny. diced 1 c. Remove roast. remove lid towards the end of cooking to reduce the sauce .Page 34 Beef Barbacoa By kimpy0464 Ingredients: • • • • • • • • • • 3lb chuck roast 1-16 oz can diced tomatoes (undrained) 1 jalapeno pepper 1-12oz bottle of beer 1 small yellow onion. Brown roast on all sides in sauté pan. 5-6 hours 5. spices. Brown onions and garlic. reserving any browned areas in the pan 2. Cover and cook over low heat until beef falls apart. approx. beer. garlic salt 1 tsp. pepper 1 tbsp chili powder PREPARATION: 1. place in dutch oven or crock pot 3. and beef broth 4. beef broth 1 tsp. diced 2 cloves garlic.
Page 35 Cheddar Broccoli Chicken Supreme By batgirl8968 Ingredients: • • • • • • 6 boneless chicken breast halves 1 can (10oz/284mL) Cream of Broccoli soup 1/2 cup (125 mL) milk 1 cup (250 mL) shredded Cheddar Cheese Vegetable oil additional shredded cheddar cheese for garnish -Brown chicken breasts on both sides in small amount of hot oil. keep warm -Add 1 cup cheddar cheese to sauce. stir until melted -Pour sauce over chicken -Sprinkle additional cheese over all -Serve with hot cooked pasta or rice Makes 4 to 6 servings . drain off excess oil -Combine soup and milk. pour over chicken -Bring to boil. cover and cook over low heat 5 to 10 minutes or until chicken is cooked -Remove chicken from pan.
skinless chicken breasts. whisk in Milk and keep whisking until there are no more lumps. Whisk in heavy whipping cream and stir. you may add another cup or two of cheese or mix 1 Tbsp of corn starch with 1/4th cup of cold water. Put corn on a greased pan or in a cast iron skillet and place corn in oven just until the top of the corn kernels begin to brown. Keep bacon grease in the large pot. Very slowly. Add diced onion to hot bacon grease in the pot and stir until onion is cooked. . Stir in salsa. 3. 6. Crumble up crispy bacon and add to the pot. Prep-Work: (45-minutes) Before starting the chowder. In large pot. Stir well. add cheese one cup at a time and whisk until fully melted before adding the next cup of cheese. diced and baked. Making the Chowder (15-minutes) 1. Add the diced chicken. Place in the oven for 30-minutes. Add flour to onion and grease and stir until flour absorbs the grease. 7. stir until smooth. 4. cook bacon at medium-high until crispy. Turn stove burner to medium. and whisk into the pot and stir until chowder is thicker. Set cooked bacon on a paper towel.Page 36 Chicken Corn Chowder By Ladyeire72 Ingredients: 4 slices bacon 1/4th cup diced onion 2 Tbsp flour 1 Cup Heavy Whipping Crème ½ Gallon Milk 4 Cups Finely Shredded Cheddar Cheese 2 medium sized boneless. When mixture gets close to a boil. Serve with warm dinner rolls to dip in the chowder. Salt & Pepper to taste Note: If you desire thicker chowder. grill or skillet cook the two medium thawed breast of chicken until internal temperature is at 160degrees. Skin and cut two large potatoes into ½-inch cubes and spread them out on a greased pan. Preheat oven to 350-degrees. potatoes. Dice chicken breast into ½-inch cubes and put on a plate or in a bowl and set to the side. 8. Add salt and pepper. Turn oven to broiler. 5. 9. and corn to the pot. cooked and diced 1 can corn ½ jar mild salsa 2 large russet potatoes. Remove and put pan to the side. 2.
Heat a large nonstick skillet over medium high heat.Page 37 Chicken Enchiladas By Phoenix Rising Ingredients: • • • • • • • • • • • • 1 ½ lbs chicken or turkey breast halves or tenders or meat from a rotisserie chicken 1 T oil 1 green or red bell pepper. stir to combine and lower heat to medium or medium low. garlic powder. Discard cooking liquid. pepper. and open one can of sauce and pour it over the bottom of the dish. folding in the sides first. and onion. Spread approximately 1/3 cup of chicken mixture onto a tortilla and fold it up. Sauté until vegetables are softened. . chili powder. or more to taste Black pepper 1 package tortillas. seeded and cut in strips 1 can mild chopped green chilies 1 large onion. Alternatively. and black pepper to taste. seam side down. Cut up chicken into small chunks and add to the vegetables. Add the cream cheese. Place in the pan. Take the tortillas out of the package and warm them in the microwave for 30-45 seconds between two damp paper towels. burrito size (the large ones) 2 cans green (mild) or red (hot) enchilada sauce 2 C shredded Mexican cheese blend. or cheddar. brown chicken in a skillet until juices run clear and it’s no longer pink. Repeat until all tortillas have been used up. then folding over so the mixture can’t leak out. or Colby Jack Poach chicken in water or chicken broth until no longer pink and juices run clear. or more to taste 1 T chili powder. Sprinkle with cheese. add oil. Heat though. Pour the second can of sauce over the tops of the enchiladas. softened 1 T garlic powder. Spray a 13x9x2 baking dish with nonstick spray. about 3-5 minutes. Bake for 15-20 minutes until heated through and cheese is melted. diced 1 8oz brick of cream cheese. Serve with sour cream and salsa.
Your favorite Mild or Spicy jar salsa .Your favorite block cheese . . Let cool and then cut into strips. If it doesn't stay closed use toothpicks. Fold up the sides the roll.Wraps Directions: Grill the chicken breast. Put on a cookie sheet and put in a 350 degree oven to let cheese melt and become golden brown. On a wrap put some chicken strips add salsa and cheese.Page 38 Chicken Salsa Wraps By Laurie Ingredients: 2 Boneless Skinless Chicken Breasts .
Roll out to press seams together. Bake at 350 degrees for 25 minutes. mixing well. overlapping ends. Place spoonful of chicken mixture on each square. Add remaining ingredients (except crouton) to cream cheese mixture. to taste 2 tablespoons mil tablespoon chopped onion 1/4 cup chopped olive (optional) 1 (8 ounce) can refrigerated crescent dinner rolls Croutons Combine cream cheese and melted butter and blend until smooth.Page 39 Chicken Squares By MandyLeigh87 Ingredients: • • • • • • • • • • 1 (3 ounce) package cream cheese. . Fold up corners to middle. Place 2 crescent rolls together to make a square. melted 2 cups cooked cubed boneless chicken or 2 (5 ounce) cans boneless chicken 1/4 teaspoon salt and pepper. Spoon melted butter on top of squares and sprinkle croutons on top. softened 3 tablespoons butter.
skinless is what I use) 1 pkg taco seasoning 1 jar salsa (any kind -. Cook on low 6-7 hours. if desired. or lift out chicken and then shred/eat. . Shred in liquid.Page 40 Crockpot Chicken Taco/Burrito Filing By MsKathy Ingredients: • • • 4-6 chicken breasts (boneless. in crock-pot.really) Directions: Layer in order.
liquid reserved 1 (15oz) can whole kernel corn. Mix well. or Fiesta) 2 (15oz) cans Mexican-style stewed tomatoes 2 (15oz) cans chili beans.com/Taco-Soup-331694 . for topping sour cream. Based on this recipe . corn. for topping shredded sharp cheddar cheese. buttermilk. drain. tomatoes. and sour cream. for topping In a skillet.Page 41 Crockpot Taco Soup By MsKathy Ingredients: • • • • • • • • • • 1 1/2 lbs lean ground beef 1 clove garlic. and place into crock pot. crushed 1 envelope taco seasoning 1 package ranch dressing (regular. brown ground beef with crushed garlic until it is no longer pink. Add taco seasoning. Serve in bowl. ranch dressing. if desired. drained crushed tortilla chips. chili beans. cheese.http://www.recipezaar. topped with chips. Cover and cook on high for 1-2 hours. and 1 cup of water.
black pepper 1/4 cup extra virgin olive oil juice of one lemon 2 lbs. chicken Combine all ingredients.Page 42 Favorite Grilled-Chicken Marinade by mommy2kh Ingredients: 3 cloves garlic 1 medium yellow onion. Add chicken and coat with marinade. dry mustard 2 tsp. kosher salt 1/4 tsp. Allow to marinate for two hours. Dijon mustard 2 tsp. diced 1/4 cup parsley 1/4 cup basil 1 tsp. Grill and enjoy! .
large shrimp (20/pound) 1/2 lb. Continued on the next page. Olive oil. short thick noodles 1/4 teaspoon saffron threads 4 to 6 oz. squid 1 lb. . virgin olive oil salt to taste Sauce (optional): • • • • • "Fideuà" is very common to be eaten mixed with "allioli".. 1/2 lb. For which you'll need: 1 egg. halibut or shark and 6 cups of fish or shrimp stock.. 1 clove of garlic.Page 43 Fideuà By Elisabeth Sánchez Ingredients: • • • • • • • • • • • • • fish broth (prepared) or --1/2 lb. small clams 10 mussels 2 medium tomatoes 3 cloves garlic 2 dry red pepper pods 1/2 lb. fish. Salt. such as tunny.
Spread the clams. 10. 5. onion. -. making it a perfect dish for warm weather. add the saffron threads. Remove from kitchen range. or until the pasta is “al dente. 3. etc. 7. Allioli: Brake the egg into a recipient. 8. 1. stirring almost constantly. Then removed from the pan and set aside to use later. 11. Add 11&1/2 cups of oil and mix with an electric mixer. Let the pan heat up again and then sauté the shrimp and squid in the olive oil (always add olive oil as needed to prevent sticking. Cook for 15 minutes. Put the diced tomatoes (instead. Peel garlic cloves and place in a mortar and mash with the pestle. "Fideuà" is quicker and easier than making "paella. until it covers the contents and stir. Clean the squid and trim tentacles.Serves 6-8. Add the short noodles to the mix in the pan and stir. peeled and chopped and a bit of salt. Place the paella pan on the gas/vitro cooking range (or kettle BBQ) and add enough olive oil to coat the bottom and allow the pan to heat up. cover with aluminum foil or newspaper and let it set for 5 minutes. Add more oil if necessary and mix until you feel satisfied.Valencia (Spain) is "the land of rice" and dozens of different rice dishes. add noodles. 9. until they darken. The texture should be similar to mayonnaise. it will turn pink. -. 2. Once the shrimp has cooked." and is as colorful and flavorful as well. mussels and squid around the pan. Uncover and serve. When the broth starts to boil. however "Fideuà" is a very popular traditional main course similar to "paella. but keep in mind that "Fideuà" isn't supposed to have a lot of stock.) 6. Add the garlic. without mussels. Pour the fish broth to a saucepan. pour it into the pan. and arrange the shrimp on top. Buen provecho! Page 44 .there are several other variations for this recipe. Add olive oil as needed to prevent sticking. Remove the shrimp and squid from the pan and set aside. Leave the oil in the pan. Cut each tomato into 8 pieces. sprinkle with salt and cook." Add broth if needed until the noodles are cooked. 4. with red pepper. When hot enough. Slice squid into rings. it is made with noodles and seafood cooked in fish broth." Cooked in a paella pan. you can also use a bit of crushed tomato or puree) and mashed garlic in the olive oil with the two red pepper pods and sauté for two minutes. Try to avoid letting more than a few pieces blacken.
as the fish will begin to cook from the acid in the citrus. Grill or bake until cooked and use in tacos as usual. but no longer than 2 hours. crushed 2 tsp salt 2 tsp tequila white-fleshed fish of your choice (I usually use mahi mahi or tilapia) Place fish in a large rectangular bowl or re-sealable bag. Mistress of All Things Domestic . Recipe shared with me by High Queen of Doom.Page 45 Fish Taco Marinade By MsKathy Ingredients: • • • • • • • 2 limes 2 tbsp chili powder 1/2 tbsp cumin 1 tbsp garlic. Allow to marinade in refrigerator no less than 15 minutes. Whisk together marinade and pour over fish.
salted water and cook whole wheat penne according to box instructions. Pan sear or grill chicken strips. add container of 3 cheese mix. drop broccoli in with pasta 2-3 minutes before draining. Continue with recipe as written. washed spinach 1/2 cup sun dried tomatoes 3 cloves fresh. When butter is halfway melted. Once butter is completely melted and garlic is fragrant. Strain water from broccoli thoroughly. While penne is cooking. melt butter in a large pan over medium heat. Parmesan and Romano Optional: 1 bag frozen broccoli 2 chicken breasts Directions: Fill a pot with hot. tented with tin foil. minced garlic 1 stick light butter 1 container grated 3 cheese blend of Asiago. . Serve and enjoy! You can also substitute spinach for broccoli. Drain pasta and add to butter garlic mixture. Stir frequently until spinach wilts completely. Allow to melt and stir vigorously. and place on plate. add garlic. You can also add chicken to this recipe. or thinly pounded breasts. add sun dried tomatoes and spinach. Finally.Page 46 Get-Your-Kids-To-Eat-Spinach Penne By Aylah50 Ingredients: 3 cups whole wheat penne 1 bag fresh. Mix thoroughly with sun dried tomato and spinach. If you do. place chicken on top. When pasta is finished cooking and plated.
Depending on size of chicken. :) This makes a LOT! Great to share with friends! 1. and it would make her so happy to know that I am sharing this for a good cause. Pull apart when cooled.Page 47 Grandma’s Chicken Noodle Soup By EJ Santry Ingredients: • • • • • • • Whole chicken 2 qt. 4. and the water. Add water until the chicken is just covered. egg noodles salt and pepper This is my beloved grandmother's recipe. water Chopped celery Chopped carrots 4 chicken bullion cubes 1 pkg. carrots. put in the chicken. Pull cooked chicken out and let cool. 3. Cook for 1 hour. add the chicken and simmer for 10-15 minutes. She always served this with crescent rolls and orange Jell-O with mandarin oranges. When the noodles are cooked. Add the noodles. . celery. Add bouillon cubes to cooking water and bring to a boil. She just passed away this May. 2. In a large cooking pot. more water may be needed.
1 tablespoon yellow mustard. coarse-grained mustard. and salt in a bowl. the spicy mustard. Flip the chicken after about 12 minutes of cooking to brown both sides. and the vegetable oil.my family BEGS me to make it! A huge hit with my husband and 8-year-old daughter. Line a baking sheet with foil and spray with cooking spray. one at a time. 2 tablespoons of yellow mustard. seal. Place the chicken breasts on the prepared baking sheet and spray each breast with cooking spray. Place the chicken breasts between two sheets of heavy plastic (resealable freezer bags work well) on a solid. Mix together the mayonnaise.com/Recipe/Honey-Mustard-Chicken-with-Pretzel-Crust/ -. into the bag. 1 tablespoon of honey. Drizzle the honeymustard sauce over the chicken to serve. .Honey Mustard Chicken with Pretzel Crust Ingredients cooking spray 1 tablespoon red wine vinegar 1 tablespoon prepared yellow mustard 1 tablespoon spicy mustard 1 tablespoon coarse-grained mustard 1 tablespoon honey 1 tablespoon vegetable oil 4 skinless. 3 tablespoons of honey. Bake the chicken in the preheated oven until the coating is golden brown and the meat is no longer pink in the center. mix together the red wine vinegar. In a bowl. boneless chicken breast halves 4 cups salted pretzels Honey Mustard Sauce 1/2 cup mayonnaise 2 tablespoons prepared yellow mustard 3 tablespoons honey 1/2 teaspoon salt Page 48 By MsKathy Preheat an oven to 400 degrees F (200 degrees C). level surface. Coat the chicken well with the mustard mixture. about 25 minutes. Firmly pound the chicken with the smooth side of a meat mallet to a thickness of about 1/4 inch. Place the coated chicken breasts. and shake the bag to thoroughly coat each chicken breast with pretzel meal. Place the pretzels into a resealable plastic zipper bag and roll the bag under a rolling pin to finely grind the pretzels. I got this recipe from http://allrecipes.
.. I on the other hand am addicted. sprinkle some parmesan on top and. And at last. though tagliatelle is delicious. Can also fry some mushrooms and strew across the pasta..) Thank you all. slice the chicken and adorn it across the pasta.. then begin to add the herbs (after taste) and parmesan. Mix the pasta and sauce. always fry chicken with oil. Fry the chicken with some garlic (you can skip it if you don't like much garlic. sprinkle some fine-chopped parsley on top. and got a B. Add just a slighter of salt 'n pepper. NEVER BUTTER! Cook the pasta. . If you want you can always do some cool cutting on a tomatoes. I did it a little different and no one EVER gets an A. you can use almost whatever you want. remember.vóila!' (I presented this in a mid-term at cooking school.Page 49 Jays Alfredo By Jays World • • Ingredients: • • • • • • • parmesan parsley/basil/oregano/ herbs salt and pepper Chicken filet Pasta Mushroom (optional) Tomato (optional) onion butter flour chicken stock garlic yolk double-cream • • • • • Make a veloute-sauce: fry a little chopped onion in a little butter until it's 'glossy'.. my own twist on an Alfredo Chicken.) Remember. (Those who like a little garlic can add a little while it's boiling. Now you can begin tasting. Add about 1 liter of chicken stock in and let it boil for about 40 minutes.) Strain the sauce and alloy (just add it) a yolk and a little double-cream. like make it a rose. and put it in the oven for five minute. Add a little flour and stir it whiteish..don't' hate on me.
Drain. until lightly golden. Divide among bowls and garnish with more pecorino. if desired. . Cook. reserving about 1/2 cup cooking water. minced 1 1/4 cups heavy cream 1 large egg yolk 1 to 2 teaspoons finely grated lemon zest 1/3 cup grated pecorino cheese. whisking. until slightly thickened. Add the fettuccine and cook as the label directs. about 3 minutes. Add the shallot and a pinch of salt and cook. egg yolk and lemon zest in a bowl. melt the butter in a skillet over medium heat. Reduce the heat to low and add the cream mixture and cheese to the skillet. for serving (optional) Bring a large pot of salted water to a boil. Meanwhile. Serve with crusty bread. adding enough of the reserved cooking water to loosen the sauce. about 2 minutes. plus more for garnish Freshly ground pepper Crusty bread.Page 50 Lemon-Pepper Fettuccine By ruthperk Ingredients: • • • • • • • • • • Kosher salt 12 ounces fettuccine 1 tablespoon unsalted butter 1 large shallot. Whisk the cream. stirring occasionally. Season with salt and 2 to 3 teaspoons pepper. Add the pasta to the skillet and toss.
" Salt and pepper to taste. pour heated broth onto peanut butter and tomato paste and mash into even mixture.5 inch chunks 2 cups cabbage. Pour sauce into cooking pot. Do not puncture hot pepper! Remove it as soon as sauce reaches desired hotness! Simmer until meat and veggies are fully cooked and tender.) Set aside. and season with Maggi Sauce (or soy sauce) to your taste. heated 2 Tbsp tomato paste 2 Tbsp cooking oil 1 stewing chicken. finely chopped 4 carrots. get meat 2/3 done. sauté chicken and onions in oil over medium high heat until nicely browned. Serve over Thai jasmine rice. and reduce heat.) Add carrots and cabbage and cook on medium heat until veggies are 1/2 done. Bon appétit ! . medium chopped 1 small red hot habanero pepper Salt & pepper to taste In large mixing bowl. cut in 1. thick stew-like "gravy. along with whole hot pepper. 30-40 minute) to see if sauce is getting too spicy. (Traditionally with hands.5 lb. In large heavy cooking pot. Check regularly as it cooks (approx. beef stew cubes) 2 onions. and sauce has reduced to nice. skinned and cut in pieces (or 2. (If using beef. or gently with whisk.Page 51 Maffé Peanut Stew By SteffiTwoBits Ingredients: • • • • • • • • • • • 1 cup natural unsweetened peanut butter 3 cups chicken stock.
sliced diagonally 1 (8 1/2-ounc) jar sun-dried tomatoes. quartered and drained (1 cup) 1/2 cup kalamata olives. Sauté for 2 minutes. . add the pasta to boiling water. Brown chicken strips until no longer pink -. olives and feta cheese to the skillet.Page 52 Mediterranean Chicken Pasta by mrstwister712 Ingredients: • • • • • • • • • • • • 3 tablespoons olive oil 1 pound skinless boneless chicken breasts. Now add the basil. Sauté 1 minute then stir in the cream. artichoke hearts. Heat oil in a skillet over medium heat. Season with oregano. In the meantime.about 3 minutes each side. minced 1 pound penne pasta 1/4 cup fresh basil 1 (8 1/2-ounce) can artichoke hearts in water. Add sun-dried tomatoes and garlic to skillet. crumbled 1/4 cup heavy cream 2 teaspoons dried oregano Salt and pepper. julienned (1 cup) 2 tablespoons garlic. Add the chicken sauté to the pasta and toss. cook until al dente according to box directions. pitted (1/4 pound) 6 ounces feta cheese. salt and pepper before serving. to taste Boil water for pasta in a pasta pot. fitted with a strainer. Strain the pasta and transfer to a large pasta bowl.
Add cheese. Simmer for 20 minutes. but don't add it until after everything is stirred in.I usually use a potato masher to mash up the broccoli a bit. julienned 1/4 teaspoon nutmeg 8 ounces grated sharp cheddar cheese salt and pepper Sauté onion in butter. Set aside. Add the chicken stock. Stir in nutmeg. in case it turns out perfect for you. I usually need to add about 1c of stock at the end.Page 53 “Panera Copycat” Broccoli Cheese Soup By MsKathy Ingredients: • • • • • • • • • • • 1 tablespoon melted butter 1/2 medium chopped onion 1/4 cup melted butter 1/4 cup flour 2 cups half-and-half or cream 2 cups chicken stock 1/2 lb fresh broccoli 1 cup carrot. carrots and onions. Cook melted butter and flour using a whisk over medium heat for 3-5 minutes. Add the broccoli. because the soup is just too thick for our preference. Can be puréed in a blender but I don't . Add salt and pepper. one of the best recipe sources. Stir constantly and add the half & half. I got this recipe from Manyafandom. . Cook over low heat 20-25 minutes.
Coat a large bowl with cooking spray and place the dough inside. The dough should feel tacky. Preheat oven to 425º 11. cover. warm water. I use the dough hook attachment on my Kitchen-Aid. mixing well after each addition At this point. 16. Dissolve yeast and sugar in warm water in a large bowl Let stand for 5 minutes. salt 1. turning to coat the top. too. 14. it will take approximately 10 minutes 7. I use parchment paper to separate the crusts while I wait for them to bake. the recipe calls for knead the dough manually. 100-110º 3 ¼ c. 10. 6. but you can use the big oven. divided ½ tsp. all-purpose flour. Continue adding remaining flour. sugar 1 ¼ c. 12. punch the dough down. So. Once it has risen adequately. Once dough has rested. or until slightly browned. one cup at a time. 4. Bake each crust for about 6 minutes. 15. We use the toaster oven on convection to cook the pizza. cut it into fourths. Cool completely on a wire rack and freeze for later use. to ensure that yeast is active and will rise Lightly spoon 1 c. I thaw it in the microwave for about 30 seconds. 8. press the dough into a circle. so there are more crusts in the freezer. Using your hands. I just put the crusts into Ziploc freezer bags. I usually make a double recipe every time. flour into measuring cup and level with a knife Add flour and salt to yeast mixture and stir well Stir in remaining two cups of flour. then roll it out with a rolling pin as thin as it will go (unless you like your crusts thicker). or until dough is doubled in size (you can tell it is ready if you press two fingers into the dough and the indentations remain). and let rest for five minutes. either knead by hand or mixer until dough is smooth and elastic. 3. . to prevent the dough from sticking to your hands. To make a pizza from a frozen crust. I usually bake it at 400-425º for 7 minutes. at a time. Cover and let rise in a warm place (around 85º) for approximately one hour. 2. 1 tbsp. 9. and I also bake them on the parchment so they don’t stick to my pizza stone 13. 5.Page 54 Pizza Dough By kimpy0464 Ingredients: • • • • • 1 package dry yeast (I always use the “quick rise” kind (Fleischmann’s)) 1 tsp.
minced 3-4 celery stalks. (take care not to let the bottom of the pot burn) 2. Add water and dry seasoning. chopped small 4-6 cloves garlic. Remove ham hock and bay leaves. Add meat and brown in the same pot. 6. 15 minutes. chopped small 3 Tbsp dry parsley 1 tsp dry basil 1 tsp dry thyme 2 bay leaves Bit of Cajun/Creole Seasoning to taste Salt and Pepper to taste 7 cups water (to start) Rice Red Beans and Rice By brittCboo 1. Simmer for at least two hours or until beans are soft to your liking. Serve over rice! . 5.Page 55 Ingredients: • • • • • • • • • • • • • • 1 lb dry red kidney beans 1 lb smoked sausage 1 sm-med ham hock 1 med yellow onion. Add water to thin as necessary. 3. Sautee vegetables until soft. Turn heat down slightly and add dry red beans to the top. 4. Cover and let steam for approx.
loosening the browned bits of pork. When the oil is hot. stirring occasionally. *I'm allergic to onions so I generally leave out the onion but just to get the flavor added in. 6. You can also add toasted pine nuts for a little bit of texture and a nice flavor also. 5. By TwilightChicky Heat the olive oil in a large skillet over medium high heat on the stove. Spoon the risotto around the roast slices and garnish with the remaining fresh rosemary sprigs. the garlic and onion and cook. Stir the remaining butter and Parmesan cheese into the rice. 7. Add the rice and stir well. remove the roast. . When the cooking time is done. Remove from pan and place the roast and the rosemary in a large crock pot. Remove from heat and pour into the slow cooker around the roast. about 2 minutes. 4.* Place cover on crock pot and cook on HIGH for 3 to 4 hours. Add 1 tablespoon of the butter. about 5 to 7 minutes. minced 1 cup Arborio rice 2 cups chicken broth 1 cup sweet red wine 3/4 cup freshly grated Parmesan cheese 1. Stir in the remaining chicken broth and wine. add 3 sprigs of rosemary and place the pork roast on top of them. minced 1/2 cup onion.Page 56 Rosemary Pork with Red Wine Risotto Ingredients: • • • • • • • • • • • • 1 (3 pound) boneless pork loin 2 tablespoons olive oil 1 teaspoon salt 1 teaspoon pepper 6 sprigs fresh rosemary 2 tablespoons butter. I add a little onion powder or dried minced onion to taste. The internal temperature of the pork should register 170 degrees F. 3. divided 3 cloves garlic. 2. slice and keep warm on a platter. Season with the salt and pepper. stirring with a spoon. Remove and discard the rosemary. Cook until the rice just begins to brown. Deglaze the pan on the stove by adding 1/4 cup of the chicken broth to the hot pan and stirring rapidly with a whisk. Brown the pork roast on all sides. until the onion is translucent.
& Shrimp By snshyne Ingredients: *you can substitute the shrimp for something else like chicken. Peeled and de-veined. If you have made your own broth. salt 1 clove garlic. cook. Low heat. Keep warm over low heat. dry white wine (use a wine you would drink or one you'll be drinking with dinner. follow these same instructions after straining. Bring broth to a simmer in a medium saucepan (do not boil). and stir in mozzarella and pepper. Heat 2 tsp. Tomatoes. Add warm broth. minced 4 10½ oz. 7.Secretward’s Favorite Risotto w. you can make your own by cooking flavorful chicken pieces such as legs and thighs in salted water. Sprinkle each serving with parmesan cheese. Add shrimp. ½ c. 4. olive oil ½ cup finely chopped onion 1½ cups Arborio rice. 2 minutes. For example. chopped) 1/2 cup chopped fresh basil 1 tablespoon olive oil ½ tsp. and set aside. Gabbiano Pinot Grigio is a good choice. cans chicken broth (or. at a time. Add tomato. (chicken will take about 10 minutes or so) 5. about an hour or so. 5 minutes. then strain) 2 tsp. ground pepper 2 tablespoons grated parmesan cheese 1 pound of shrimp. (I tend to use gulf shrimp because they are larger and more plump) 1.* • • • • • • • • • • • • • • 1½ cups diced tomatoes (I use fresh grape or cherry tomatoes. stirring constantly until each addition is absorbed before adding the next (about 20 minutes total). uncooked ⅓ c. 1 minute or until liquid is nearly absorbed. Serve immediately. Combine first 5 ingredients. cook. stirring constantly. Add rice and wine. oil in a large saucepan over medium-high heat. Page 57 . diced mozzarella cheese ½ tsp. Add onion. Salt & pepper to your taste. 6. 3. stir well. cook.) 1 c. 2. 4. Mozzarella. Remove from heat. stirring constantly. sauté 3 minutes (or until onions are see-through). stirring constantly.
reduced sodium ***Cilantro. In a large bowl. whisk salad dressing ingredients together. toss salad ingredients. for garnish In a small bowl. chopped • • • Dressing • • • • • 2 tbsp peanut butter (all natural or LF would be fine) 2 tbsp rice vinegar 1 tbsp veg oil 2 tbsp honey 1 tsp soy sauce. chopped peanuts. toss dressing with salad. Page 58 . if desired. skinless (I roasted my own whole chicken) 1C julienne/matchstick carrots 1 bag broccoli slaw mix 2 large green onions. Garnish with cilantro. or toasted sesame seeds.Shredded Thai Chicken Salad By MsKathy Salad • 2C shredded chicken breast. Just before serving.
½cup. black pepper Vegetables: ½ lb. Medium to large shrimp cooked. 1cup. Add garlic and cook one min. Crushed tomatoes canned ½ tbsp. knorr Newburg sauce mix 32 oz. Mushrooms halved or quartered if large. Garlic (freshly minced) 1 (10z) Pkg. crushed peppers ½ tsp. 5. marjoram dry ½ tsp. lemon juice ¼ tsp.Page 59 Shrimp and Penne Pasta By MayraB_83 Ingredients: Sauce: 6 Tbsp. Yellow onion cut in 1in square 2 tbsp. 2. 3. Cook pasta when done. add remaining spices and tomatoes stir well and simmer 10 min. Butter 1 Tbsp. Stir shrimp into sauce to heat through. butter for sautéing Pasta: 1 lb. 4. Done. Penne Shrimp: 1lb. Spoon over pasta. Melt butter in 3 quart saucepan over me medium heat. Steps: 1. and sauté veg. thawed and drained. Green bell pepper cut in 1in square. Meanwhile in a large sauté pan melt 2tbsp. Do Not Boil. . basil dry ¼ tsp. butter. about 3 min until crisp tender add to sauce and simmer 5 min.
Page 60 Spectacular Chicken By TwilightChicky Ingredients: • • • • • • • • 3 c. onion. Bake at 350 degrees for 25 to 30 minutes. jar sliced pimientos (for color. Pour into 2 1/2 or 3 quart casserole. cooked 1 can cream of celery soup 1 med. drained 1 c.) This is a simple recipe great for leftovers and easily adapted to different tastes . water chestnuts. 2. Mix all ingredients. Hellmann's mayonnaise (can substitute Ranch dressing) 1 c. chopped 2 c. cooked chicken 1 pkg. French style green beans. wild white rice. if desired) Steps: 1. do not cook before freezing. diced (can substitute pine nuts) 1 med. (To freeze.
ground beef or Italian sausage 1 32oz can of spaghetti sauce 1. 2. Cover with foil. shredded mozzarella cheese 1 tsp. ricotta cheese 1 8oz pkg. then pour the spaghetti sauce over everything. Fill shells with a rounded tablespoon. Preheat the oven to 350 degrees. 4. Defrost spinach and squeeze to drain. Mix filling ingredients. frozen chopped spinach 1 15oz pkg. pepper 1/2lb.Page 61 Stuffed Shells By EJ Santry 1-12oz box of Jumbo Shells Filling: 1 9oz pkg. Bake for 30 minutes. Arrange stuffed shells in greased baking pan and cover with ground beef/sausage. salt 1 egg 1/4c grated parmesan 1/4 tsp. Prepare shells as directed on the box. 3. . Grease a 13x9 pan. Top with cheese (if desired) 6. 5. Cool. Cool under cold water.
Salt and pepper to taste. thickly sliced 1 pound thin asparagus. softened 1 cup freshly grated Parmigiano-Reggiano Freshly cracked black pepper ¼ cup sundried tomatoes 3 cloves of garlic Bring a large pot of salted water to a boil. To prepare sauce: Blend garlic and sundried tomatoes in food processor until finely minced. Add butter and whisk gently to melt. trimmed. and gently incorporate all ingredients. Add the pasta. Sprinkle in cheese. Sprinkle any remaining Parmesan on top. about 12 minutes. Add the asparagus and sauté until the asparagus is crisp-tender. Stir in cream sauce. Season with freshly cracked black pepper. stirring occasionally. and garlic and stir to incorporate. Meanwhile. melt the butter in a heavy large skillet over medium heat. Add the pasta and cook until al dente. sundried tomatoes. about 5 minutes. . Add the mushrooms and sauté until tender and most of the juices have evaporated.Page 62 Sundried Tomato Cream Sauce Over Vegetable and Pasta By Stacy Bumblebee Ingredients: • • • • • • • • • • • • Salt 1 pound of pasta 3 tablespoons of butter 1 pound cremini mushrooms. about 5 minutes. cut crosswise into 1-inch pieces Sundried tomato cream sauce: 1 pint heavy cream 1/2 cup (1 stick) unsalted butter. deep pot. Heat heavy cream over low-medium heat in a small.
dried Oregano 1 tsp. Celery Seed ¼ tsp. and spices along with half of the shredded cheese. Poor into a greased 9x13” pan top with remaining shredded cheese then sprinkle with paprika and parsley. Mozzarella.Page 63 The Janelle Family’s Mac & Cheese Deluxe By Polyphany Ingredients: • 2 ½ cups Elbow Macaroni cooked according to package directions. (I slightly under cook them) 1 Egg lightly beaten 2 cups (16 oz. dried Basil ¼ tsp. Onion Granules ¼ tsp. Garlic Granules Salt and Pepper to taste 4 cups shredded Cheese divided (Cheddar + any of the following to make a total of 4 cups: Monterey Jack. cover with foil. At this point you can either freeze the casserole or bake in a 350º oven for 45 minutes. Swiss. sour cream. .) Tasty addition: 1-2 chipotle peppers in adobo sauce minced.) Sour Cream or Plain Yogurt 1 tsp.) Cottage Cheese 1 cup (8 oz. and Parmesan) Paprika and dried Parsley for garnish • • • • • • • • • • • Combine cottage cheese. egg. Add cooked macaroni and mix well. herbs. then remove foil for an additional 15 minutes to the baking time. (When baking a frozen casserole do not preheat oven.
Boil for 1 to 2 minutes. meat. . flour. Nature's Season. Remove from heat. and pepper. Heat oven to 350 degrees. Bring to a boil over medium heat. and olives. Pour sauce over the ingredients in the casserole dish stir together.3 breasts of turkey or chicken 1/2 cup of sliced black olives 1/2 cup shredded cheddar cheese • • • • Topaz Tetrazzini By TopazHeart Cook. butter.Ingredients: • • • • • • Page 64 1/2 package of spaghetti (about 7 or 8 oz precooked) 2 cups chicken or turkey broth 2 cups milk about 1/2 cup all purpose flour 1/2 stick of butter 1/2 teaspoon of Morton's Nature's Season (my seasoning blend of choice) 1/2 teaspoon of pepper 2 . Remove and allow to cool. In a sauce pan mix broth. In a casserole dish pour in spaghetti. Sprinkle with cheese and bake uncovered for 30 minutes. stirring occasionally. rinse and drain spaghetti. milk.
combine the first six ingredients. Bake at 350 degrees F for 15 minutes or until the cheese is melted. softened 6 hamburger buns. replace tops. Wrap in foil. chopped 1/4 cup mayonnaise 1/8 teaspoon salt 1/4 cup butter or margarine. Can also be warmed on top rack of BBQ when it's too hot to have the oven on. split Steps: In a bowl. set aside. Spread butter over cut sides of buns.Page 65 Tuna Melt Sandwhiches By emg78 Ingredients: • • • • • • • • 3/4 cup chopped celery 3/4 cup diced Cheddar cheese 1 (6 ounce) can tuna. Spread tuna mixture on bun bottoms. drained and flaked 1 small onion. .
In small skillet pour olive oil and garlic and onions brown until they are lightly caramelized and add to soup. Garnish with Pepper jack cheese and serve. oregano cumin and diced chilies. (Add hot sauce while it simmers warning this will make it spicy. Some people prefer it if you leave out the hot sauce and allow people to add it individually to their own portions) Simmer for 30-45 minutes on low medium setting. parsley. Place in large soup pot with chicken broth. skinless chicken breasts 3 16z cans of northern beans 4 whole jalapeno peppers seeded and diced (alternate ingredient: can use 1 to 2 4oz cans of chopped mild chilies) 1 tsp of ground cumin 1 tsp dried oregano 1 tsp dried parsley 3 cups of boiling water and 2 to 3 chicken bouillon cubes (alternate ingredient: can use 3 cans of chicken broth) 2 tsp hot sauce (optional) 2 tsp minced garlic 2 medium onions diced 12 oz hot pepper cheese (jalapeno jack cheese) 1 tsp olive oil • • • • • • • • • Brown your chicken breasts for approximately 15-20 min allow to cool and cut into large cubes. .Page 66 White Chili By TopazHeart • • • 4 boneless. northern beans.
heat oven to 350*F and brown beef or turkey in a skillet over med-med high heat. Cook pasta according to package directions. as needed Add pasta sauce and return to stove to simmer while pasta finishes. Flavor meat with onion/onion powder and garlic powder while browning. and meat sauce and ricotta then pour into baking dish. It's quick and so easy and the kiddos love it! . 5.Page 67 Ziti Lasagna By SparkleSwan Ingredients: • • • • • • • 16 oz ziti pasta (any will work) 26 oz jar of favorite tomato pasta sauce 1-1&1/2 lbs of ground beef or turkey 1/2 cup of chopped onion or onion powder to taste (1 tbsp to start) 1 tbsp Garlic powder or to taste 15 oz ricotta cheese (part skim or regular) 2+ cups shredded mozzarella 1. Combine pasta 4. Drain meat when cooked. Spray 9x12" baking dish with non-stick spray and drain pasta when cooked. 3. Cover with mozzarella cheese and place in preheated oven for 15-20 min to melt cheese and warm through. While pasta is cooking. 2.
Page 68 Zucchini pasta w. 1/8 teaspoon cayenne 1 teaspoon olive oil ½ teaspoon kosher salt Zucchini ‘pasta’ 2 Yellow Zucchini (small) 3 green Zucchini (small) 1 teaspoon kosher salt 1 teaspoon freshly cracked black pepper 1 teaspoon dried oregano 4 Sicilian olives minced (optional) . Roasted Garlic Shrimp & Roasted Pepper Marinara By Chef Jayla Parmesan Tuile 4 TBS grated parmesan 1/8 tsp cayenne pepper Roasted Garlic 2 heads garlic 1½ teaspoons olive oil Roasted Red Pepper 2 red bell peppers Marinara 2 Tablespoon olive oil 2 Tablespoons grated onion ½ teaspoon kosher salt ½ teaspoon freshly cracked black pepper 1 28 oz can San Marzano tomatoes diced 1 Tablespoon fresh basil (chopped) Shrimp 20 shrimp (31-40 count) peeled & deveined-tail on.
2 Tablespoon olive oil 2 Tablespoons grated onion ½ teaspoon kosher salt ½ teaspoon freshly cracked black pepper 1 28 oz can San Marzano tomatoes diced 1 Tablespoon fresh basil (chopped) Heat oil in a saucepan over medium heat. and simmer 10 minutes. Roasted Red Pepper Ingredient • 1. Cover with plastic wrap and set aside. Preheat the oven to 400ºF. Season with kosher salt and freshly ground pepper to taste . Mince pepper and set aside. mash with fork. 4. squeeze softened garlic into medium bowl. until outside is lightly browned and garlic cloves are soft and fragrant. 3. Bake until golden brown. 2. Cut off the stem end. Add grated onion and cook. 2 heads garlic 1½ teaspoons olive oil Preheat oven to 400ºF. Add minced roasted red pepper and crushed tomato. close foil packet. 2 red bell peppers Place peppers directly on open flame (of gas burner) and turn frequently with tongs to allow the skins to blister and blacken. Yield: 4 tuiles Roasted Garlic Ingredients • • 1. stirring constantly. Bake in preheated oven for 20 – 25 minutes. When the skin is completely charred. about 1 minute or until pale golden.. spread 1 tablespoons of the grated cheese on the silicon mat to form a 2-inch round. Stir in basil. Line a baking sheet with silicon mat or parchment. Slice 1/4 inch off top of garlic bulbs. drizzle with olive oil. Let cool for about fifteen minutes or until you can easily handle the peppers. For each tuile. Remove from bag and use your hands to peel off the skins. Using an offset spatula. remove them from the burner and place in a plastic bag. remove stem and seeds. transfer the tuiles to another piece of parchment paper and cool completely. 2. When cool enough to touch. Cool for approximately 1 minute. Add 4 TBS grated parmesan. 4 TBS grated parmesan 1/8 tsp cayenne pepper Combine parmesan and cayenne together in small bowl. Marinara Ingredients • • • • • • 1. about 9 minutes. Parmesan Tuile Ingredients • • • 1. Place in a small square of aluminum foil. tie loosely..Page 69 Zucchini ‘Pasta’ with Roasted Garlic Shrimp and Roasted Pepper Marinara con’t.
Immediately place cooked shrimp (and liquid) in bowl with garlic parmesan mash and toss. Plating • • • • • Portion marinara in bottom of four deep bowls Mound zucchini pasta in center of bowl. Add ‘zucchini pasta’. just until shrimp is blushed pink and translucent. Make 3 or 4 passes on each side of zucchini before turning to next side. Heat sauté pan on medium high heat with 2 teaspoons olive oil. Sauté ‘zucchini pasta’ 3-5 minutes. Mix oil. Remove from heat and add garlic-parmesan-shrimp mixture to cooked ‘zucchini pasta’ pan. so you can then slice the zucchini into thirds or linguini-like strips. 1/8 teaspoon cayenne 1 teaspoon olive oil ½ teaspoon kosher salt Preheat broiler. just until aldente. Reserve the centers for another recipe. 2. Place shrimp on silicon mat or parchment in one layer. salt.. Broil approximately 2-3 minutes. (You do not want the seeds at the center.Page 70 Zucchini ‘Pasta’ with Roasted Garlic Shrimp and Roasted Pepper Marinara con’t.. . 2 Yellow Zucchini (small) 3 green Zucchini (small) 1 teaspoon kosher salt 1 teaspoon freshly cracked black pepper 1 teaspoon dried oregano Slice zucchini lengthwise on slicer side of box grater or mandolin. reserving a few shrimp for the top. kosher salt and cayenne together. Shrimp Ingredients • • • • 1. 20 shrimp (31-40 count) peeled & deveined-tail on. i. Place Parmesan tuile on top Sprinkle tops with a portion of 2 minced Sicilian olives (optional) Serves 4 people. zucchini bread) Keep zucchini stacked. 3. check seasoning.e. pepper and oregano. 2. Toss with tongs. Zucchini ‘pasta’ Ingredients • • • • • 1. add kosher salt & cracked black pepper to taste. Toss with shrimp.
Page 71 Side Dishes .
incorporate all ingredients and adjust seasonings as necessary. *** .Page 72 Cream Cheese Mashed Potatoes By MsKathy Ingredients: • • • • • • 2 pounds Idaho potatoes. to your preference. Boil or steam potatoes until tender. Using a food mill or mixer. Start with 1/2 cup of milk and add if needed.1 cup warmed milk 1 tbsp kosher salt black pepper to taste Steps: 1. peeled 1 stick unsalted butter 1 cup (8oz) cream cheese 1/2 . 2. *** I got this recipe from the incomparable tara sue me.
In a large bowl. celery and green onions. diced. Big chunks of flavorless potato hamper the taste. 6 boiled eggs. Dice everything into SMALL pieces. toss together diced potatoes. 5 ribs of celery. 2. Its yummy. Use Hellman's East of the Rockies) or Best Foods (West of the Rockies) They are the same. Took cook potatoes. When they are fork tender all the way through they are done. and cream. cooled and diced. 1 bunch of green onions. Add dressing to potato mixture and combine well. Add the pepper and salt. 4. 1 tsp mustard 2-3 tbsp of sugar (Sounds weird? Its good. Sometimes I like to add chopped cooked bacon to this. whisk together mayo. tasting in between additions to get it the way you like it. 3. sliced into small pieces. sugar. 2. mustard. DO NOT use Miracle Whip. In a medium bowl. Chill for a few hours. 2 cups mayonnaise. I steam them in a covered pot with a steamer basket in about and inch or so of water. 3. ***TIPS*** 1. Don’t omit this!) 2-3 tbsp of heavy cream fresh cracked pepper to taste salt to taste • • • • • 1. About 25-30 minutes. eggs. Sometimes I do this the day ahead and chill them in the fridge after.Page 73 Creamy Potato Salad By dandyvamp Ingredients: • • • • • 5-6 medium to large potatoes steamed until tender. diced. . depending on potato size. Especially the potatoes. I cook mine with the skins on and I choose not to peel them at all. Its up to you how you like it. Set aside.
Page 74 Hot Potato Salad By Phoenix Rising Ingredients: • 8 medium Russet potatoes or 10-11 small red potatoes 1 small onion. cooked and crumbled Salt and pepper to taste • • • • • • Preheat oven to 350 degrees F. Top with more bacon if desired. you should be able to easily put a fork through them but not too soft. Cut potatoes into smaller. Butter a 13x9x2 baking dish and add potato mixture. Mix together and gradually add potatoes. While potatoes are boiling. diced 8oz Miracle Whip Dressing 8oz sour cream 1 lb block Velveeta cheese 10 strips bacon. Boil potatoes until almost done. combine Miracle Whip. Velveeta. bite-sized pieces. bacon. sour cream. In a large bowl. salt and pepper. Drain potatoes and rinse quickly with cold water. Peel and cut potatoes into 4-6 pieces each. . cube Velveeta and chop onion. Bake for about an hour until the top is golden brown and the cheese is gooey. stirring constantly to coat well.
Serve. Add the remaining ingredients and toss gently to combine. spread out. stirring occasionally. transfer to a large serving bowl.Page 75 Orzo Salad By Phoenix Rising Ingredients: • • • • • • • • • • 1 pound orzo pasta 3 tablespoons extra-virgin olive oil. Drain pasta and put the pasta on a large cookie sheet. and set aside to cool. . about 8 to 10 minutes. torn 1/4 cup toasted pine nuts 3 tablespoons lemon juice 1 1/2 teaspoon salt 1 teaspoon freshly ground black pepper Bring a large pot of salted water to a boil over high heat. plus 1/4 cup 2 cups fresh arugula (about 3 ounces) or baby spinach 3/4 cup crumbled feta cheese 1/2 cup dried cherries 12 fresh basil leaves. toss. Drizzle the pasta with 3 tablespoons olive oil. Add the pasta and cook until tender but still firm to the bite. Once the orzo is cool. Chill for at least an hour.
4. 3.Page 76 Parm Mashed Potatoes By il-bel-mondo Ingredients: • • • • • 6 large Russet potatoes Milk butter Parmesan cheese mozzarella cheese 1. toss in a large pot filled with water to cover potatoes. Then add one half cup of mozzarella and a fourth cup of Parm cheese. 8. and add milk a half cup at a time until it's the consistency you like. This will melt the cheeses all the way through. . Bake on 350 until the bread crumbs are a golden brown. Add two tablespoons of butter 7. Peel and dice the potatoes 2. Boil potatoes on med-high heat until you can stick a butter knife in the potatoes easily 5. Strain potatoes and add back to pot. salt the water with a teaspoon of salt. You can serve it like this or for an added touch you can pour mashed potatoes into a casserole dish and top with paneko bread crumbs. 6.
drain & return to pot. milk and the two packets of the cheese stuff that comes in the box. Mix thoroughly and serve! Mmmmmm. Add cheese slices and push them into the hot pasta. cheesey! Recipe can be cut in half if you don't have to feed a small army like I do .Page 77 Pimp My Mac By booboo_kitty Ingredients: • 2 Boxes of Kraft Macaroni and Cheese 1/4 cup sour cream 1/4 cup cream cheese 3 slices of American cheese 1/3 cup milk 3 Tbsp butter • • • • • Make pasta according to directions.-) . it melts them up nice. cream cheese. butter. Add sour cream.
Page 78 Rosemary & Lavender Roasted Vegetables By TwilightChicky Ingredients: • 2 pounds baking potatoes. until cooked through. Add stock. minced 1 1/2 teaspoons dried rosemary 1 teaspoon salt Freshly ground black pepper 1/2 cup beef or chicken stock 1/3 cup freshly squeezed lemon juice • • • • • • • • Heat oven to 400 degrees F. Serve at once. Place potatoes in a single layer on 13 x 9-inch baking dish and pour oil over them. . peeled and cut into 1 1/2-inch cubes 1 pound carrots. lavender salt and pepper to taste. tossing well to coat. Add garlic. Bake potatoes for 15 minutes. toss and bake 10 minutes more. toss and bake 10 to 15 minutes more. Add lemon juice. peeled and cut into 1-2-inch portions or baby carrots 1/2 cup olive oil 4 garlic cloves. rosemary.
Page 79 Desserts .
Pour small amount over bread. Repeat steps 3-5 until ingredients are gone. Preheat oven 350 degrees F.2/3 cups Sugar 1 tsp. Place small amount of bread on bottom of an 8x8 pan. Place in oven for 30-45 mins or until done. banana. 4. cinnamon and sugar together 3. 2. .Page 80 Banana-Cranberry Bread Pudding By: Emma Pengratis Ingredients • • • • • • • 1/2 Loaf Bread (torn in pieces) 1 Banana Mashed 1 cup Fresh Cranberries (washed) 2 shots Banana Rum 3 Large Eggs 1/2 . 6. Place a few cranberries on top. Whisk eggs. 7. (Center solid. 5. no runny eggs) 8. Cinnamon 1. Allow to cool before serving.
whatever you prefer. and zest with hand mixer or stand mixer until thoroughly combined. while not piercing through the shell of the berry. heavy cream. half and half. Combine cream cheese. Place on a paper towel. I use a small huller and scrape as much of the insides out as I can. not a deal breaker) 1 sheet graham crackers. vanilla. upside down. or regular sugar 1 tsp vanilla 1/2 tsp lemon zest (if you have it. then dip in graham cracker crumbs.Page 81 Cheesecake Stuffed Strawberries By MsKathy Ingredients: • • • 1 pint strawberries 1/2 pkg cream cheese (can be full or low/no fat). to loosen up cream cheese 1 tbsp Splenda (regular or brown sugar). milk. Pipe or spoon mixture into strawberries. to dry out while you mix the filling. sweetener/sugar. and hull strawberries. de-stem. crushed • • • • Wash. . softened 1-2 tbsp milk.
coarsely chopped 2-3 drops green liquid food colouring 50g good-quality dark chocolate. Spoon over cherry ice-cream mixture and smooth the surface. finely chopped 1 tsp cocoa powder • • • Method Line the base and sides of a 10 x 20cm (base measurement) loaf pan with plastic wrap. Turn cassata onto a serving platter and remove plastic wrap. softened 50g red glace cherries. & Galliano Cassata By LMGoldenEyes Ingredients: • • • • • • • 1 x 400g double unfilled plain sponge sandwich cakes 80ml (1/3 cup) Galliano liqueur 1 x 2L container vanilla ice-cream. coarsely chopped 2-3 tsp rosewater essence 2 drops pink liquid food colouring 40g (1/4 cup) unsalted pistachio kernels. Divide ice-cream among 3 bowls. and stir until well combined. allowing it to overhang. Trim crusts and discard. Cut into slices and serve immediately. Brush remaining cake with remaining liqueur and place over filling. Add cherries. Spoon into pan and smooth the surface. Brush cake with 2 1/2 tbs of liqueur. Cover with plastic wrap and place in the freezer for 6 hours to set. Add chocolate and cocoa to remaining ice-cream and stir until combined. Pistachio. Page 82 . Cut cakes crossways into 1cm-thick slices. rosewater and pink colouring to 1 portion. Add pistachios and green colouring to another ice-cream portion and stir until combined. Notes This recipe requires 6 hours of freezing time. Line base and 2 long sides of pan with two-thirds of the cake. Spoon over pistachio ice-cream mixture and smooth the surface.Cherry.
granulated sugar. packed 2 large eggs 1 teaspoon pure vanilla extract (good quality vanilla goes a long way) 1 cup of semisweet chocolate chips (not those cheap ass Nestle ones) 1/2 cup peanut butter Sift flour. Set aside. Cool for 5 minutes before transferring to cooling rack. room temp 1/2 cup vegetable shortening 1/2 cup granulated sugar 1 1/4 cups light brown sugar. baking powder and baking soda. Using a 1 1/4 in. scoop or a tablespoon. about 12 minutes. **NOTES** The dough needs to be cold or it will stick to your hands. Add eggs one at a time and mix until fully combined between each addition.Page 83 Chocolate Peanut Butter Surprises By dandyvamp Ingredients: • • • • • • • • • • • • 2 cups all purpose flour 1/2 cup Dutch-process cocoa powder 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1/2 cup unsalted butter. shortening. cocoa powder. beat butter. At least two hours.” Bake until firm. Remove mixer. mix peanut butter and remaining 1/4 cup brown sugar. About 2 minutes. Cover bowl with plastic wrap and chill until firm. Gradually add flour mixture and mix on low speed until combined. With an electric mixer and paddle attachment. Your hands will get gooey. and fill with 1 teaspoon of peanut butter mixture. and ONE cup of the brown sugar (set the other 1/4 cup aside) on med. speed until light and fluffy. . In a small bowl. drop dough onto baking sheets 2 inches apart. Top with a second scoop of dough and carefully mold dough to cover the “surprise. Heat oven to 350 and line sheets with parchment paper (don’t skip the paper). Make a thumbprint in the center of each cookie. Add vanilla and mix. Add chocolate chips and mix until just combined. Just wash and dry as needed.
whisk together the cream.) Let stand 5 to 10 minutes before serving. Sprinkle on half of the chocolate chips and raspberries. or until set. milk. Cover and cook on HIGH for about 1 3/4 to 2 hours. In a medium bowl. Pour evenly over the bread mixture in the crock pot. sugar. challah or brioche 1/2 cup heavy cream 1/2 cup milk 1 1/2 cups semisweet chocolate chips 4 eggs 1/2 pint fresh raspberries (do not substitute frozen) 1/4 cup granulated sugar 1 teaspoon vanilla extract 1/2 cup Chambord liqueur Whipped cream Place half of the bread cubes in a well-buttered crock pot. (Do not cook on the low heat setting for a longer time. Cover with the remaining bread cubes.Page 84 Chocolate Raspberry Strata By TwilightChicky • • • • • • • • • • • Ingredients: 6 cups (1-inch cubes) Hawaiian bread. eggs. then top with the remaining chocolate chips and raspberries. Serve garnished with whipped cream. Chambord and vanilla extract until well blended. .
Slowly melt chocolate and butter together in a large heavy saucepan over low heat. unsalted butter. and then add cranberries. and salt. Stir in sugar.Cranberry Brownies By mac214 Ingredients: • • • • • • • • 8-10 oz. vanilla. and then whisk in eggs. Page 85 . plus 2 Tbsp. and butter a 9x9 inch pan. cut into small pieces 1 cup sugar (can be split – half regular sugar and half maple sugar) 3 eggs 1 tsp vanilla extract Two pinches of salt ¾ cup flour 1 cup fresh cranberries (or more) Preheat oven to 350 degrees. Pour into the prepared pan and bake for 25 minutes. of bittersweet chocolate. Stir the flour into the mixture. Remove the pan from the burner and allow to cool for approximately five minutes. coarsely chopped or broken into small pieces ¼ lb. making sure to stir frequently.
Pour the mixture onto the bottom layer of the crumb mixture and evenly spread it out.Creamy Lemon Crumb Squares By Cullenary Curser * 1-⅓ cup All-purpose Flour * ½ teaspoons Salt * 1 teaspoon Baking Powder * 1 stick (1/2 Cup) Butter. and baking powder. Sift together flour. Allow pan to sit on counter for 30 minutes after baking. but don’t press. I would really recommend lining so that so that you have 2 pieces lying perpendicular and the ends hanging over the edges (God I hope that makes sense . or until golden brown. Serve cool . lemon juice. Top with the other third of the crumb mixture. Cut into squares and refrigerate for a couple of hours or until cool. You want to just cover the top. Add oats and flour to butter/sugar mixture and mix to combine. salt. Line 8x8 pan with aluminum foil or parchment paper. I find I always have a little left over. and lemon zest in a separate bowl. Bake for 25 minutes. Slightly Melted * 1 cup Brown Sugar (lightly Packed) * 1 cup Oats * 1 can (14 Ounce) Sweetened Condensed Milk * ½ cups Lemon Juice * Zest Of 1 Lemon Preheat oven to 350F Mix butter and brown sugar until well combined.think red cross shape) Press 2/3 of crumb mixture into the bottom of the pan (I like to use a measuring cup for this) Mix together condensed milk.
water. then the cashew cream. . cinnamon. then more berries.4 tbsp sugar) 1/2 cup crushed walnuts • • • • • • • • • Add lemon juice. Chill for at least half an hour before serving. In 2 parfait glasses. ginger and a few drops of stevia (or you can substitute 2 tbsp or more of sugar for the stevia) to the berries. vanilla and a few more drops of stevia (or sugar as above). mix the cashews. In a food processor. unsalted cashews 1/2 cup water 12 oz silken tofu 2 teaspoons vanilla a few drops of stevia (or 3 . layer berries. Top with walnuts.Page 87 Dairy-Free Blueberry Parfait By mothlights Ingredients: • 2 cups blueberries (fresh or thawed from frozen) 2 tsp lemon juice dash cinnamon dash ginger 1 cup roasted. tofu. and set aside. etc to the top of the glass.
Add a layer of the cake. followed by a layer of the pudding. Cool Whip (defrosted) 1 bag of Heath Bar or Scor pieces Page 88 *NOTE: I often forget about how much milk this takes. and kill the milk supply in my house. Bake your cake. I have received nothing but love for this dessert. 4. Start with a thin layer of the pudding. then Cool Whip. at it's very basic. . Be Creative! Though. Remember this when preparing to make! :) 1.Death By Chocolate By Bethie 1 chocolate cake mix (or you can make one by scratch if you are so inclined) 4 small boxes of instant chocolate pudding* 16 oz. Make your pudding. Repeat. Ending with a candy layer. 3. I have topped with maraschino cherries or fresh raspberries. 2. then a sprinkling of the candy. 5. Cool and cut into small pieces. NOTE: For fun.
Heat oven to 350°F. MsKathy's Note: My husband told me these were "bakery good" quality. cut butter into cookie mix using fork or pastry blender. about 2 hours. 4. Cool completely. 2. For bars. Bake 15 minutes. Reserve 1 1/2 cups cookie mixture. Stir in egg until mixture is crumbly. Sprinkle reserved cookie mixture over apples. and these were quickly devoured in our house. Spray bottom of 13x9-inch pan with cooking spray. Bake 20 to 25 minutes or until golden brown. In large bowl. . Press remaining cookie mixture into bottom of pan. cut into 9 rows by 4 rows. drizzle over apples. In small bowl.Page 89 Easy Caramel Apple Bars By MsKathy Ingredients: • • • • • • 1/2 cup cold butter 1 pouch (1 lb 1.5 oz) Betty Crocker® oatmeal cookie mix 1 egg 1 cup finely chopped peeled apple 3/4 cup caramel topping 1/4 cup all-purpose flour 1. 3. Sprinkle apple evenly over crust. mix caramel topping and flour.
Beat for 3 Minutes on High on an Electric Beater 5. Add Butter and Wet Ingredients into the Dry 4.Page 90 Easy Peasy Chocolate Cake By Twinkle Toes! Ingredients: • • • • • • • 1 Cup of Self Raising Flour 3 Tablespoons of Cocoa Powder 3 Tablespoons of Butter 2 Eggs 1 Cup of Sugar 1/2 Cup of Milk Vanilla Essence 1. Sift Dry Ingredients into a bowl 3. Melt Butter 2. Bake in a moderate oven (180 C) for 30 Minutes .
9) Spread melted butter on top of the dough and sprinkle the 1/4 Tsp of cinnamon on top. enjoy! . 7) Sprinkle the white chocolate chips evenly over the top of the mixture. covering the bottom & sides (make sure there are no holes). 6) Pour the cheese mixture into the pan & spread evenly. much like you would with a pie crust.to an hour. 12) Melt the chocolate bar and channel your inner Pollack and drizzle the chocolate over the top. 8) Cover the top with the second layer of dough and press together at the sides like you would a pie. Sugar*. and Vanilla together in one bowl. Lastly. 3) Mix Cream Cheese. 10) Let bake for thirty minutes 11) Let it cool for a half hour. 4) In another bowl mix the pumpkin and pumpkin pie seasoning together.Page 91 Elemental Pumpkin Cheesecake By TallulahBelle Ingredients: • • • • • • • • • • • 1 9x9x2 Pan or a Poultry Aluminum Pan sprayed w/ cooking spray Two Cans Crescent Roll Dough 1 1/2 packages of Soften Cream Cheese (I prefer low-fat) 3/4-1 cup of sugar 1/2 -3/4 small can of pumpkin 1 1/2 Tbsp of pumpkin pie seasoning 1/4 Tsp of Cinnamon 1/2 cup of white chocolate chips 1 Chocolate bar (You can use Milk or Dark chocolate) 1 Tsp Vanilla 2 Tbsp Butter Melted 1) Preheat oven to 350 degrees 2) Unroll 1 can of dough onto pan. 5) Fold in pumpkin mixture with cheese mixture until they are incorporated.
Chill. all purpose .1/4 cup Frangelico liqueur Crust: Combine flour. salt and butter in a large bowl. flour. chopped . baking powder. Filling: Preheat oven to 450 degrees. Pour filling into prepared pan. Cool on rack.4 eggs . Line bottom and side with dough. Grease a 9 inch spring form pan.1/4 teaspoon salt . one at the time to combine. Page 92 . Mix in the eggs.2 tablespoons flour.1/2 teaspoon baking powder .2 tablespoons milk Filling: . Stir in milk to form a ball. nuts.3 8-ounce cream cheese.1 tablespoon hazelnuts.Frangelico Cheesecake BY Ninapolitan Crust: . Bake at 450 degrees for 10 minutes. sugar. Stir in liqueur.2 tablespoons sugar . In the bowl of an electric mixer.1/3 cup butter. Reduce oven to 300 degrees and bake for another 50 minutes or until filling is firm and golden brown.1 1/2 cups sugar . and vanilla.1/4 teaspoon vanilla . beat cream cheese with sugar.1 cup flour. softened . all purpose . Blend until mixture is crumbly. soft .
-Roll into small balls (1 inch diameter) 5. -Bake for 20 minutes . -Press down with fork (pattern should look like: l l l 7. -Preheat oven to 325F 2. -Place on greased pan 6. -Mix butter and icing sugar together 3. -Add cornstarch and flour 4. creamed 1 cup icing sugar 1/2 cup cornstarch 3 cups flour 1.Page 93 Gramma’s Shortbread Cookies By batgirl8968 Ingredients: • • • • 1 lb (2 cups) butter.
softened * 80g butter. Chill. press into the base of a lightly greased 20cm spring form pan. Serve topped with the TOBLERONE shavings. or overnight. butter and almonds. melted * 500g block PHILADELPHIA Cream Cheese. melted *Combine biscuit crumbs. . * Pour onto the prepared crumb base and refrigerate 2 to 3 hours until set. * Beat PHILADELPHIA and sugar using an electric mixer until smooth. Beat in the melted Toblerone and cream until well combined.Heavenly Tolblerone Cheesecake By Jessica_Louise Ingredients * 1 cup plain chocolate biscuit crumbs * 1/2 cup caster sugar * 1/2 cup thickened cream * 1/4 cup ground almonds * 200g TOBLERONE Milk or Dark Chocolate for shaving * 200g TOBLERONE Milk or Dark Chocolate.
Empty into a wide mixing bowl and shape into two big balls. Press each ball into a disk and place between sheets of waxed paper. Preheat oven to 350 F (180 C). Spoon melted chocolate over cookies. baking powder and baking soda and pulse to mix. Mixture will look very dry.25 ml) 1/2 teaspoon baking soda (2. 3. Process oats in a food processor until fine. 2. cut out circles. Page 95 . Roll one of the disks to about a ¼ inch thickness.Homemade Hob Nobs By kimpy0464 Ingredients • • • • • • • • • • • 1 1/4 cups oats (120 grams) 1/4 cup plus 2 tablespoons all purpose flour (50 grams) 1/4 cup plus 2 tablespoons whole wheat pastry flour (50 grams)** 1/2 teaspoon baking powder (2. Add both flours. 1. Add the corn syrup and vanilla and pulse some more.25 ml vanilla essence) 4 oz milk chocolate. Add cut up butter and pulse processor until mixture is coarse and sand-like. Add both sugars and pulse to mix again. 4. Cool cookies on a cooling rack." They are full of nom. Using a 2 inch round (or slightly smaller) cookie cutter. Melt the milk chocolate in a bowl set over a saucepan of barely simmering water. Cadbury Rob Pattinson admitted that these were his favorite "biccies. Place on parchment lined cookie sheets and bake for 12 minutes or until the edges are lightly browned. 5.25 ml) 1/4 cup packed brown sugar (50 grams) 2 Tablespoons granulated sugar (25 grams) 9 tablespoons salted butter (130 grams) 1/2 tablespoon corn syrup (15 ml glucose syrup) 1/4 teaspoon vanilla (1.
salt 1-2 tsp. covered. stirring together with a whisk. 4. 5. save remaining rind for tart crust. Cook for 5 minutes. 5. unbleached flour ¼ tsp. powdered sugar 1 ¼ c. Combine sugar. sugar 1 tbsp. Stir in lemon juice and butter. 6. for the curd is reserved. stir lemon curd thoroughly before pouring into shell. white chocolate chips (I use Ghirardelli) and stir together with 1-8 oz. 6.Page 96 Kimpy’s Lemon Curd Tart By Kimpy0464 Tart Shell: • • • • • • • • • • ½ c. cube softened cream cheese until well blended. fresh lemon juice (approx. or until lightly browned. for at least 2 hours before serving. . prick crust all over surface to allow steam to escape. Pour into tart shell and refrigerate for at least 2 hours before serving. 3. so it doesn’t puff up too high 7. Once the 1 tbsp. softened ½ c. 3-4 large lemons) 2 tbsp. spring form pan. and cool completely on a wire rack before adding lemon curd filling Lemon Curd: 1. Refrigerate. Another variation of this recipe that I love: Melt ½ pkg. Stir in lemon curd. room temperature 2/3 c. Cook until sugar dissolves and mixture is light in color (about 3 minutes). Bake for 20 minutes. lemon rind. Heat oven to 300º Beat butter and sugar together until light and fluffy Add lemon rind. completely blending together with butter mixture (dough will be a little crumbly) Press mixture onto bottom and sides of 10-inch round tart pan. grated lemon rind 2 large eggs. all-purpose. Remove from heat and allow to cool Once tart shell is cooled. 2. beating until completely blended Add in flour. stirring constantly with a whisk. 2. 3. 4. or pie pan Using tines of a fork. Grate lemon rind before squeezing lemons. reserved from lemon curd recipe ¾ c. and eggs in a saucepan over medium heat. butter. Remove from oven. lemon rind. butter Lemon Curd: Tart Shell: 1.
Preheat oven to 375º. Add flour.Kimpy’s Yummy M+M Oatmeal Bars By Kimpy0464 Ingredients: 1 c. mixing together thoroughly 5. softened ¾ c. until well blended. my bb sister uses 2 lg. Rolled oats. again. Add milk and vanilla. or until the tops are golden brown 8. simply roll cookies into rounds and press down lightly. Cadbury chocolate bars) 1. one at a time. 2. Grease a 9x13 in. Put dough in refrigerator for about 15 min. granulated sugar 2 eggs. Vanilla 1 tsp. Bake for 20-25 minutes. this is key to getting the right texture 7. Add in oats. pan and set aside. that’s what provides the density that makes them “yummy”) 6. Milk 2 tsp. again mixing well 4. brown sugar. All-purpose flour 2 c. and salt to butter mixture. bag milk chocolate chips (I use Ghirardelli. Remove from oven and cool on wire rack If you want to use this as a cookie recipe. Add eggs. uncooked (quick or old-fashioned) 1 lb. baking soda. Plain M+Ms Page 97 1-12 oz. packed ¾ c. Beat butter and sugars together until light and creamy 3. Stir in M+Ms and chocolate chips. baking for 9-11 minutes. . baking soda 2 c. butter. Spread chilled dough in the prepared pan. (The important part of this recipe is to make sure that the dough is almost stiff after you’ve added in the oatmeal. until well mixed. stirring with a spoon. to allow the butter to harden. room temperature 2 tbsp.
Lemon Cheesecake Pie By psymom Ingredients: • • • • • 8 oz. Add sweetened condensed milk. Vanilla 1 Graham Cracker Crust Soften cream cheese by bringing to room temperature. combine for 4-5 minutes at medium speed until smooth. Enjoy something lemony from psymom . Cover and refrigerate for at least 4 hours before serving. lemon juice.) Page 98 . softened 1 can Eagle Brand Sweetened Condensed Milk 1/2 cup Lemon Juice 1/2 tsp. Pour into prepared graham cracker crust. Cream Cheese. Using an electric mixer. and vanilla.
Light “Key Lime” Pie By PrincessKati
• • • •
1 Reduced Fat Gram Cracker Crust 1 Package Sugar Free Lime Jell-O 2 Containers (6 oz) of Fat Free Key Lime Pie Yogurt 8 oz. of Fat Free Cool Whip
Steps: 1. Dissolve Jell-O into 1/4 cup of hot water 2. Mix all ingredients together except crust 3. Pour mixture into crust 4. Refrigerate over night (or at least 2 hours)
Marlborough (Apple) Pie By Polyphany
3 c. finely chopped or grated apples (I use lots more-up to 6 c. approx. 8 med apples. I like Jonathan or Granny Smith apples the best for this recipe.) 1 T. lemon juice ½ t. cinnamon 2 eggs 1 c. heavy cream ¾ c. sugar 3 T. melted butter
• • • • • •
Drain apples after shredding (place in a mesh colander or strainer and let sit for 1015 minutes). Sprinkle apples with lemon juice. Beat eggs & add to apples. Stir in cream, sugar & melted butter; mix well. Turn into pastry lined pie pan. (I like to brush the top with a little milk or cream & sprinkle a mixture of cinnamon-sugar on top.) Place pie on preheated rimmed baking sheet and bake @ 450 for 15 minutes, then reduce heat to 325 & bake about 30 minutes or until crust is golden brown. Place a pie ring on the crust to prevent over browning of the edges after the first 15 minutes of baking. (If I'm baking at the same time as a pumpkin pie, bake at 425 for 15 minutes then 350 for 55-60 minutes, same as the pumpkin. Sometimes I will have to bake for an additional 15-30 minutes to get the crust a golden brown.) **For a juicier pie do not drain apples.
Meyer’s Lemon Mini-Pies By Edmazing
• • • •
5 egg yolks 3 Tbsp. grated lemon zest 14 oz. sweetened condensed milk 1 cup fresh Meyer’s lemon juice (3-4 Meyer’s lemons)
Meyer’s Lemons do exist! They’re sweeter than a true lemon and oh so juicy! *Do yourself a favor and zest the lemon rinds before juicing and be careful not to include the pith, or white part under the skin. 1. Preheat oven to 325 degrees. 2. In mixing bowl, whisk the egg yolks with the lemon zest for 3 minutes. 3. Add in condensed milk and lemon juice and mix for another 2 minutes. 4. Spoon in mixture and bake on the center rack for 12 minutes. Pies will be lightly set and wiggle when shaken. 5. Refrigerate overnight or at until thoroughly chilled. 6. Decorate with whipped topping and serve. *Serves 12
cream cheese. sugar. filling to about 3/4 of the way up. . Nutella. Pour brownie mix just a little less than a half of the cupcake paper in the pan. warmed to room temperature 3 tablespoons sugar 2 eggs 1 tsp of high quality vanilla Pre-heat oven to 350 F. I counter the greasiness with additional cocoa* 2 eggs 1 cup sugar 1 cup flour 1/4 cup baking cocoa • • • • Cheesecake layer -• • • • 8 oz. eggs.Page 102 Nutella Cheesecake Brownie Cups By TFX Brownie layer -• • 5 oz. Next mix cheesecake layer and pour on top. but check on them at about 15 minutes to ensure the cheesecake mixture isn't too brown. then add cocoa and flour). Mix brownie layer first (butter. You can leave it this way or take an icing spatula and swirl them slightly for that marbled look Bake for about 20 minutes. butter softened 1/2 cup Nutella *if you want more of the flavor you can add more but beware it will make it a little greasy.
Let stand on cookie sheet for 2 minutes before removing to continue cooling on cookie racks. 2. Balls on ungreased cookie sheets and flatten slightly with your fingers.Page 103 Pat’s Giant Ginger Snaps By BHBabe Ingredients: • • • • • • • • • • • 3/4 C butter. In a large bowl beat together butter. softened 1 large egg 1 C white sugar 1/4 C dark molasses 2 C all purpose flour 1 t ground ginger 1 t ground cloves 1 t ground cinnamon 1 T baking soda 1/2 t salt additional white sugar. . cookies will spread out. 3. Roll each ball in white sugar to coat evenly. sugar and molasses until smooth. Bake 8-10 minutes. 9. 7. In a separate bowl stir together all dry ingredients. egg. Gradually add flour mixture to butter mixture. separate 1. 5. Mix thoroughly. I suggest no more than 6 to a standard cookie sheet. Excellent with a cup of strong coffee or tea. Divide mixture into 18 pieces and roll each into a ball. 4. These cookies are big! 8. 6. Preheat oven to 350F.
peel away lining paper. Trim edges from meringue. 5. Add corn flour. finishing with a layer of cream. spread evenly with a spatula. Grease a 26cm x 32cm Swiss roll pan. base-side up. 7. beating well after each addition. Line base and sides with baking paper. cut peaches in half lengthways. drained * 1/2 x 200g block white chocolate. Cook in a moderately slow oven (160C) for 30 minutes. . 3. Beat with an electric mixer until soft peaks form. 2. or until lightly browned and firm to touch. a little at a time. Sandwich meringues together. Beat cream and icing sugar mixture in a bowl with an electric mixer until thick. Turn meringue out onto a sheet of baking paper. Place egg whites in a small bowl.Peaches & Cream Meringue By Jessica_Louise Ingredients: * 6 egg whites * 3/4 cup caster sugar * 2 teaspoons corn flour * 300ml tub thickened cream * 1 tablespoon icing sugar mixture * 410g can sliced peaches in natural juice. Add sugar. Spoon mixture into prepared pan. 4. Cut meringue into three even pieces. shaved 1. Cool in pan. with the cream and peaches. Sprinkle chocolate over top. 6. Using a sharp knife. beat until combined. extending paper 2cm above edges of pan. Continue to beat until sugar is dissolved and mixture is thick and glossy.
drained 1 package (8 ounces) whipped cream cheese 1/2 cup + 2 tsp sugar or Splenda 1/2 teaspoon ground cinnamon 1. 4.4 ounces) instant vanilla pudding mix 1/2 cup + 3 tbsp skim milk 1 egg 1 teaspoon baking powder 1/2 teaspoon salt 1 can (20 ounces) sliced peaches. and the remaining 3 tablespoons of milk and stir until thoroughly combined. and arrange the peaches on top. or until set.Peaches & Cream Pie By apolloandbaby Ingredients: • • • • • • • • • • 3/4 cup all-purpose flour 1 package (3. 1/2 cup of the milk. Preheat the oven to 350°F. 3. 1/2 cup of the sugar or Splenda. mold mixture to form a pie crust. baking powder. 2. In a small bowl. and salt and stir until blended. Pour into the prepared pie plate. Pour over the peaches and sprinkle with the cinnamon and remaining sugar or Splenda. pudding mix. In a medium bowl. P . Serve warm or cold. the egg. combine the flour. combine the cream cheese. Coat a 9" glass pie plate with cooking spray. Bake for 35 minutes.
6-ounce packages) In a large bowl. Cool for 2 minutes before removing to wire racks. Combine the flour. softened 2/3 cup peanut butter 1 cup sugar 1 cup packed brown sugar 2 eggs 2 teaspoons vanilla extract 2-1/4 cups all-purpose flour 1 teaspoon baking soda 1/2 teaspoon salt 2 cups (12 ounces) semisweet chocolate chips 2 cups chopped peanut butter cups (about six 1. baking soda and salt. gradually add to creamed mixture and mix well. Yield: 7-1/2 dozen . peanut butter and sugars until light and fluffy. Stir in chocolate chips and peanut butter cups. Drop by rounded tablespoonfuls 2 in. Beat in eggs and vanilla. Bake at 350° for 10-12 minutes or until edges are lightly browned. apart onto ungreased baking sheets.Page 106 Peanut Butter Cup Cookies By Kaitlyn145 Ingredients: • • • • • • • • • • • 1 cup butter. cream the butter.
3.Page 107 Pretty In Pink Cherry Coconut Cupcakes By Jessica_Louise Ingredients * 200g unsalted butter. Cook in a slow oven (150C) for 45 minutes. Stand in pan for 5 minutes. chocolate. Divide mixture evenly among paper cases (about 1/4 cup in each). Add combined sifted flours. Cool to room temperature. then transfer to a wire rack to cool. Stir in two chocolate bars. chopped Pink Cream * 2 cups thickened cream * 1/4 cup icing sugar mixture * Few drops pink food coloring Method 1. icing sugar and coloring with mixer until firm peaks form. . chopped * 200g dark chocolate. Whisk to combine. or until cooked. Add eggs and coconut. Spoon into piping bag with a star tube. sugar and coconut milk in a pan over a medium heat. chopped * 1 1/2 cups caster sugar * 270ml can coconut milk * 1/2 cup self-raising flour * 3/4 cup plain flour * 2 eggs * 1/4 cup desiccated coconut * 3 x 85g Cherry Ripe bars. Stir until smooth. 2. Pipe onto cakes. Beat cream. Whisk until smooth. 4. Line 21 holes of two 12-hole muffin pans (1/3-cup capacity) with paper cases. Sprinkle with extra chocolate bar. Heat butter.
Line 12 muffin tin. Bake for 15-17 minutes or until muffins test done. 2. oil. 4. Gently stir in the frozen raspberries. mix until just blended. Preheat the oven to 400 degrees. salt and lemon zest. lemon juice. sugar. flour 1 Tbsp.Page 108 Ingredients: • • • • • • • • • • Raspberry Lemon Streusel Muffins By MessyBar ½ cup lemon yogurt 3 tablespoons Vegetable Oil 1 tablespoon lemon juice 2 egg whites 1 ½ cups flour ¾ cup sugar 2 tsp baking powder ¼ tsp salt 1 tsp lemon zest 1 cup frozen raspberries Topping: • • • • 1/4 cup brown sugar ½ cup Rolled Oats 1 Tbsp. stir together the flour. 3. In a separate bowl. baking powder. Spoon batter evenly into the prepared muffin cups. In separate bowl mix together topping mix. mix together the yogurt. In large bowl. Sprinkle tablespoon of topping mix over muffins. egg whites. butter 1. 5. Cool in pan for 10 minutes before removing to a wire rack . Add the wet ingredients to the dry.
6. and then place in the refrigerator until the chocolate hardens. Preheat your oven to 400 degrees F. 5. Melt butter and sugar together until sugar dissolves. about 1 hour. spread evenly around with the back of a spoon. crumbled candy-bar pieces or toffee. pour chips over mixture until it melts. Lay the crackers on foil in a single layer. 3. spread them out with the back of a spoon.Page 109 Saltine Cookies By Phoenix Rising Ingredients: • • • • • 2 sticks butter (1 cup) 1 C sugar 1 box saltine crackers (you won’t use the whole box) 2 C chocolate chips Optional: dried coconut. . Bake about 7 minutes. they can touch. Line a cookie sheet with foil. etc. To serve. 2. 4. break them apart with the tip of a butter knife. 1. stirring occasionally. Remove from oven. Cool to room temperature. Pour over crackers. chopped nuts.
2. Continue to cook over medium-low heat. 4. Bring to a boil and cook over medium-high heat until mixture turns a deep honey color. Pour in cream. 5. in a food processor) until smooth. corn syrup and water in a small saucepan. then beat in flour and salt until mixture is sandy. For Caramel with Toasted Coconut: 1. cover with plastic wrap and cool to room temperature. 7. then stir into room temperature caramel. room temperature 1 1/2 cups all purpose flour 1/4 tsp salt 1/2 cup sugar 2 (8-oz) packages cream cheese. until edges are lightly browned. about 10 minutes. about 5 minutes. microwave safe bowl and drizzle over the caramel. *Makes about 30 bars . While the crust bakes. 2. Combine sugar. 4. Lightly grease a 9×13-inch baking pan. Add all remaining filling ingredients and beat (or pulse. Bake for 15-17 minutes. Melt chocolate in a small. Cool to room temperature. Chill until ready to serve. until caramel re-melts and is smooth. room temperature 1/2 cup milk (any kind) 3 large eggs. cream together sugar and butter.Page 110 Samoas Cheesecake Bars By Colleen5182 Caramel with Toasted Coconut • • • • • • • 1/2 cup sugar 1/3 cup corn syrup 1/4 cup water 7 tablespoons heavy cream 1/2 teaspoon vanilla 1/4 tsp salt 1 1/4 cups coconut. Mixture will bubble and caramel will harden. Cool. Return pan to oven and bake for 22-25 minutes. until light. Pour into a heat-proof (glass or Pyrex) bowl. room temperature 2 tsp vanilla extract 1 tbsp all purpose flour Cheesecake Chocolate Drizzle • For Cheesecake: 1. Spread caramel mixture over chilled cheesecake bars. Begin by making the crust. then refrigerate. stirring constantly. In a large bowl. Preheat oven to 350F. Stir in vanilla extract and salt. 6. Pour the filling over the hot crust when it has finished baking. Pour into prepared pan and press firmly into an even layer. For Chocolate Drizzle: 1. 3. sweetened or unsweetened 4-oz semisweet or dark chocolate Crust • • • • • • • • • • 1/3 cup sugar 1/2 cup butter. beat together sugar and cream cheese in a large bowl or a food processor until smooth. Cook coconut in a dry skillet over medium heat until golden brown to toast. Refrigerate for at least 1 hour to firm up caramel before drizzling with chocolate. until the filling is set. 3.
Vanilla 1 c. 8. baking powder [2¾ tsp. 2.) Blend in chocolate mixture. sifted cake flour 3¼ tsp. fold in. (1½ sticks) butter 2 eggs 2 squares (1 ounce each) unsweetened chocolate 1 Tbs. Beat in egg yolks. tap out any excess.Spirited Chocolate Marble Cake By Polyphany Ingredients: • • • • • • • • • • 3 c. continue to beat until mixture is creamy & smooth. stir chocolate syrup & crème de cacao into one half. Pour ½ of batter into another bowl. just until blended. Beat butter in mixer until soft. stir in vanilla. Spoon both batters into prepared pan. Beat butter until soft in mixer. Draw a knife or spatula through batter several times to marbleize. 4.] ½ tsp. You can also do all one flavor by leaving it all vanilla. even with a Kitchen-Aid. powdered sugar For the Cake: 1. turn out onto wire rack.] ¾ c. milk [+2 Tbs. 7. 6.) (This takes a very long time. Melt chocolate with crème de cacao in a small saucepan over very low heat. for cupcakes). (Mixture will look curdled at first. For the Frosting: 1. Frost with Spirited Chocolate Frosting. alternately with milk. salt 1 c. & salt. or until center springs back when lightly pressed with fingertip. remove from heat. I usually start this before melting the chocolate with the crème de cacao. of each batter in each cup and bake for 20 minutes. cool completely. vanilla. Sift flour. or add the chocolate to all the batter. * For cupcakes I put 2 Tbs. 3. Grease a 10-in tube pan. Bake in a moderate oven (350) 1 hour (20 min. 9. 5. Page 111 . loosen around edge & tube with a knife. one at a time. Crème de cacao 2 tsp. canned chocolate syrup ¼ c. Stir in flour mixture. crème de cacao For the Frosting: • • • • • • • ¾ c. of each batter into cupcake cup. 2.] 4 eggs separated 2 tsp. sugar [1¾ c. Beat egg whites until stiff. Salt 3 c. gradually add sugar. For Cupcakes place 2 Tbs. (2 sticks) unsalted butter 2 c. Beat in sugar until light & fluffy. stir until blended. beating until smooth & fluffy. alternating layers of white & dark. Vanilla ¼ tsp. baking powder & salt onto wax paper or medium size bowl. beat in eggs one at a time. dust lightly with flour. reserve. Cool in pan 10 minutes on wire rack.
coffee liqueur and filling layers. Add mascarpone to whipped yolks. over boiling water. whip cream to stiff peaks. Repeat ladyfingers. . use a vegetable peeler and run it down the edge of the chocolate bar. Garnish with cocoa and chocolate curls. Gently fold into yolk mixture and set aside. stirring constantly. In a separate bowl. Split the lady fingers in half. Spoon half of the cream filling over the lady fingers.Classic Tiramisu By Ninapolitan Ingredients: • • • • • • • • Page 112 6 egg yolks 1 1/4 cups white sugar 1 1/4 cups mascarpone cheese 1 3/4 cups heavy whipping cream 2 (12 ounce) packages ladyfingers 1/3 cup coffee flavored liqueur 1 teaspoon unsweetened cocoa powder. Beat until combined. Refrigerate several hours or overnight. and line the bottom and sides of a large glass bowl. for dusting 1 (1 ounce) square semisweet chocolate Combine egg yolks and sugar in the top of a double boiler. To make the chocolate curls. Brush with coffee liqueur. Remove from heat and whip yolks until thick and lemon colored. Reduce heat to low. and cook for about 10 minutes.
Page 113 .Summer Strawberry Cake By Shopgirl525 Cake: 1 – Box of Strawberry Cake Mix .follow directions on box for preparing except add: *1 – egg white (beaten and folded in at the end) *1½ . Keep refrigerated.cups chopped fresh strawberries Icing: * 1 can of Cream Cheese icing or Homemade * Top with chopped fresh strawberries or mix in icing Bake per directions on cake box.
Bake for 25-30 minutes. Put pieces randomly into Bundt pan. 2. Voila! . Open all 4 cans of biscuits. When done. Set oven to 350 degrees. cut into 4 or more random pieces per can. 4. Melt 1/2 cup butter. Mix together 2 Tbsp of cinnamon and 1 cup sugar.Page 114 Tutu’s Monkey Bread By Delilah Lovett Ingredients: • • • • • 4 Cans Buttermilk Biscuits 4 Tbsp Ground Cinnamon (divide into two equal groups) 1 Cup Sugar 1/2 Cup Butter 1 Well-Greased Bundt Pan 1. keeping the heights somewhat even all around. Pour over biscuits. Instead of separating. 3. then turn over to release from pan. Mix with 2 Tbsp cinnamon and remainder of coating mixture. Coat all biscuit pieces with this mixture. let it cool for 5-10 minutes.
cool 4. scrape the frozen mixture until fluffy 7. Cook for 1 minute or until sugar dissolves. Garnish is a key ingredient to The Professor! Enjoy Page 115 . and bring to a boil over medium-high heat 2. Pour into a 13 x 9-inch baking dish 5. Combine all ingredients in a saucepan. Using a fork. Remove from heat. Cover and place in freezer for at least five hours 6. and the type of fruit used 3 cups water • Citrus fruit slices and mint for garnish 1. stir constantly 3.UoEM Citrus Granita By Raizie Ingredients: • • • 1 cup fresh lemon juice (about 4 lemons) 1 cup juice from other citrus fruit 1 cup sugar or to taste. depending on desired sweetness.
melted butter. chopped 2 unbaked 9-inch pie shells 1. flaked 1 cup walnuts. and vanilla.) Bake at 350 degrees Fahrenheit for 40-45 minutes or until set around the edges and the crust is a light golden brown. Turn into the pie shells.) Stir in the coconut and walnuts. 6. Blend well. 5.) Melt the butter and set aside. 2. beaten 1/2 cup butter or margarine 1 teaspoon vanilla 2 cups coconut. 3.) Combine the sugar and cocoa in a large bowl.) Stir in the evaporated milk. 4. eggs.Wicked Good German Chocolate Pie By EverybodyLovesAYeti Ingredients: • • • • • • • • • Page 116 3 cups sugar 7 tablespoons baking cocoa 1 can (12 oz) evaporated milk 4 eggs.) Let cool and enjoy! .
Alien Secretion By green goldfish
1 part Midori® melon liqueur 1 part Malibu® coconut rum 1 part pineapple juice
Combine and mix all ingredients in equal portions, and serve. Best served while watching alien porn.
Big Girl Cherry Limeade By texbelle
Three Olives Cherry Vodka Limeade
(I use Simply Limeade - but any ready made or frozen concentrate will do)
• • •
Splash of 7up or Sprite Maraschino Cherry for garnish & juice to girl it up Lime - sliced for garnish
• • •
1 part of Three Olives Cherry Vodka 3 parts limeade Splash of 7up or Sprite to make it fizzy, and a splash of cherry juice to sweeten.
Pour over ice, garnish with a lime slice and a maraschino cherry, drink. Repeat.
Page 120 Bloody Vampire By Laurie Ingredients: • • Rum Cherry Kool-Aid Make the Kool-Aid as directed on the package. Add as much or as little rum as you want stir and enjoy. .
Page 121 Captain Banana Foster By EllaB_twilight • • • • • • 1 medium banana 1-2 scoops vanilla ice cream 2-3 shots Captain Morgan Spiced Rum 1 ounce chocolate syrup (optional) Whipped cream (optional) Extra banana slices (optional) Add banana. Serves 2 . ice cream and rum (and optional chocolate syrup) to blender and blend until smooth. garnished with whipped cream. powdered cocoa and banana slices on top. Serve in a red wine glass or daiquiri glass.
Page 122 Chocolate Cake By un_autre_page Ingredients: • • • • 1/2 oz. Frost the rim of the glass with sugar and lemon. Frangelico (Hazelnut Liqueur) 1/2 oz. Lick the sugar rim. 4. Add the Frangelico and Stoli to the glass and stir. . It tastes EXACTLY like chocolate cake. Stoli Vanil (Vodka) Sugar Dusted Lemon Wedge Sugar (To frost the glass) 1. shoot the mixture. 2. 3. and bite the sugar coated lemon wedge.
Chill Vodka and strain into shot glass. a little Ice. 2. waiting until sugar is caramelized to extinguish 5. Lick the caramelized sugar from the lemon. a lot of Lemony Goodness. Drink shot. 3.Page 123 Flaming Lemon Shot By poochi_mama (Team Fire and Ice) A little Fire. 1 shot (2-4 oz. Place lemon wheel over the top of the shot glass and sprinkle sugar on top. Light the Bacardi.) of Top Shelf Vodka 1 Lemon Wheel slice 1 pinch of sugar 1/4 shot of Bacardi 151 Served in: Shot Glass • • • • • 1. Suck lemon 6. Drip the Bacardi over the sugared lemon (you may not use all of it for 1 shot) 4. Repeat as needed ...
Amaretto 1 can 7-up ice 1.Page 124 Frozen Amaretto Sours By mommy2kh Ingredients: • • • • 6 oz. Fill with ice and blend until frozen. Amaretto and 7-up in blender. (a shot of vodka can be added for extra punch) 3. Place limeade. Serve and enjoy! . frozen limeade 6 oz. 2.
Page 125 Hurricane By Chris Ingredients: • • • • • • • • • 1 oz Vodka 1 oz rum 1/2 oz 151 proof rum 1 oz amaretto 1/2 oz triple sec 1 oz gin Pineapple juice splash of grapefruit juice splash of Grenadine 1. 2. Shake until well blended. 3. then fill the glass with pineapple juice. Place all booze in a shaker filled with ice. Splash grapefruit juice and grenadine over top. Makes 1 serving . strain into a glass filled with ice.
Page 126 Kandy By Skitts Ingredients: • • • Red Bull Apple Bacardi Watermelon Bacardi A can of Red bull and a shot of each Bacardi. Serve over ice. mix and strain. You'll see why it's called Kandy .
4. Rim a martini glass with some KeKe Liqueur and Graham Cracker Crumbs. pineapple juice. 3. 2. Key lime liqueur.Page 127 Key Lime Pie Martini By FrogQueenLaurel Ingredients: • • • • • • 3 shots (3 oz) Vanilla Vodka 2 shots (2oz) KeKe Beach Key Lime Liqueur 2 shots Pineapple Juice 2 shots Heavy Cream Splash of Key West Key Lime Juice Crushed Graham Cracker Crumbs (I buy the already crushed) Lime wedge for garnish Ice • • 1. Pour into prepared martini glass. Key lime juice and cream in a shaker. . Fill the shaker half full with ice and shake until well blended. Combine the vanilla vodka. garnish with lime wedge and serve immediately.
Page 128 Light Margarita By Valleegrl Ingredients: • • • • 2 Cans original flavor Fresca 1 pouch Lemonade Crystal Light Use Fresca can to measure 1 can of Smart Water 1 Fresca can of Tequila Add all ingredients except the Fresca into a blender pitcher. will bubble up a bit from the carbonation. Or change up the flavors of the Crystal Light to anything you'd like. . stir/mix. Then flavor to taste adding more Tequila or water to your preference. Mix. Pour & enjoy. You can also add ice to make a frozen drink. Then add Fresca.
Page 129 Limellawanker By trampvamp Ingredients: • • • a lime popsicle a champagne flute a shot of Patron (or any decent tequila) 1. *Wink* 5. Place a lime popsicle in a champagne flute. stick up. 3. Pour a shot of Patron into flute. . 4. Drink up when the popsicle is melted. Try a few yummy licks of the softening popsicle (make it dirty ladies and make me proud) and continue alternating stirring and licking. 2. Stir with popsicle and allow to sit a few minutes.
Serve over ice in a tall glass.Malibu & Cranberry By Leanne Golightly Ingredients: • • • Double Measure Malibu (White rum flavoured with coconut extract) Cranberry Juice to taste Ice 1. 2. Bitterness of cranberry makes Malibu less sickle and much more drinkable 3. Drunken tweets guaranteed! Page 130 .
cut in half and squeeze into mixture. 4 large shots of rum. 2. Cheers! . Make sure to filter to remove lemon seeds. For two drinks: use mixing container. glass or metal work best.25 large shots of cranberry juice. Roll lemon to loosen. 2. Either allow to chill for 30 minutes or serve in a chilled glass. 3. 4.Page 131 Mango Cosmo By chartwilightmom Ingredients: • • • Malibu Mango Rum Cranberry Juice Lemon 1.
Metropolitan (Vampire’s By: tazz0617 Ingredients: • • • • • Bite) 2 oz of Absolut Kurrant Vodka or any (vodka with blackcurrant) 2 oz triple sec 1oz lime juice 1 oz cranberry juice orange slice 1. rub rim with an orange slice before dropping into glass enjoy! Page 132 . shake all ingredients with ice 2. strain into a martini glass 3.
then pour into martini glass. 1 part Godiva liqueur.Milk Chocolatetini By: MsKathy Ingredients: • • • • • • Hershey's syrup vanilla vodka crème de cacao Godiva dark liqueur half and half (I used fat free) chocolate for shavings on top Using chocolate syrup. drip along the inside of your martini glass. Page 133 . Shave chocolate on top and serve immediately. Shake vigorously. and 1 part half and half. add 2 parts vanilla vodka. 1 part crème de cacao. In a shaker full of ice.
Cranberry Juice Cocktail Add all ingredients in a glass over ice and stir. Three Olives Cherry Vodka 6oz. Tangy Sunny D 1oz.Page 134 NDB Nutritious & Delicious Beverage By: ChristinaG2 Ingredients: • • • 2oz.) . use a 64oz bottle of Sunny D. 1.5-2 cups of vodka and 1 cup of cranberry juice. Optional: Add drink umbrella or pineapple wedge and a cherry for a festive garnish. (To make a large amount.
2. 1/2 part chocolate syrup and 1/2 part hazelnut syrup. Shake vigorously. 1 part half and half. pour into glass. Serve immediately. 3. 1 part vanilla vodka. Add 1 part Frangelico (or other hazelnut liqueur). .Page 135 Nutellatini By: MsKathy Ingredients: • • • • • • Frangelico vanilla vodka chocolate syrup hazelnut syrup (Torani or DaVinci) half and half (I used fat free) chocolate for garnish 1. 4. garnish with chocolate shavings. Fill shaker 2/3 full with ice.
4. Enjoy. 3. Place eight ice cubes in tall glass.Page 136 Old Fashioned By: nitareality Ingredients: • • • • Ice cubes Bourbon Bitters (Diet) Ginger ale 1. Pour in four ounces of bourbon. Fill the rest of the glass with the ginger ale. Shake bitters over the cubes four times. 2. .
Carefully add Sprite to dilute and stir. 1. Add 1-2 Cups Vanilla Vodka 3.Page 137 Pink Panty Pull-Downs By: 22blue Ingredients: • 2 Crystal Light little tubs strawberry lemonade or Country Time Lemonade up to the second line in the cap.2 liter bottle Sprite Vanilla Vodka Fresh Strawberries if desired • • • 1.it does go all over the place if you're not) 4. Place drink mix in 2 QT pitcher 2. 5.about 1/3 cup add to pitcher then stir again. Serve over ice . then add the remainder of the soda and stir some more (be careful . Slice strawberries .
Poor in martini.Pomtinis By: mommy2kh Ingredients: • • • • • Page 138 Pomegranate Mix Vodka 7-up 1 lime colored sugar 1. . Dip glass in colored sugar (looks best with red). Mix one part pomegranate mix (I use Rose's cocktail infusions) with one part vodka and one part 7-up. Cut lime and use it to rim martini glass. 4. 3. 2.
Scorpion Bowl By: venomousgal
• • • • • • • •
2 shots of white rum 2 shots of gin 2 shots of apricot brandy 3 shots of white wine 2 shots of orgeat (cocktail syrup) 3 shots of pineapple juice 1/2 shot of overproof rum orange juice
1. Fill blender with ice 2. Pour shots over ice 3. Top with orange juice, and get ready for a wild ride.
Sex on the Beach By: Chris
• • • • •
1 oz coconut rum 1/2 oz triple sec 1/2 oz lime juice 7 up splash grenadine syrup.
1. Mix all ingredients together 2. Serve over ice. Enjoy!
Skippy’s By: TheJessLG
• • •
12 pack- Bud Light cans 1/2 handle of vodka One container of Country Time Iced tea
1. Mix all 12 beers with the vodka and lemonade mix into a small cooler. 2. Add enough ice to keep cold. (This is a 1/2 recipe)
or raspberry ripple is best. any flavour Vanilla. Mix the ice-cream and Smirnoff ice in a blender 2. Serve as a milkshake 3.Page 142 Smirnoff Ice-cream By: DazzledByJasper Ingredients: • • Ice cream. 1 Bottle Smirnoff ice 1. Top with any of your favourite dessert toppings. .
Page 143 Spa By: Giorgos Filippidis Ingredients: • • • • • • 50 ml Metaxa 5 Stars 15ml Apple Liqueur 15ml Cointreau 10ml Fresh Lime Juice 3 pieces fresh apple 3 pieces of cucumber Martini Glass 1. And we add a garnish which is a piece of cucumber . We muddle the apple pieces and the cucumber pieces in the mixing glass 2. We add the ingredients in the shaker and we shake them 3. We double strain the ingredients in the martini glass 4.
We muddle the limes.Page 144 Spring in my Skin By: Giorgos Filippidis Ingredients: • • • • • 50 ml mastic Skinos 4 wedge lime 10 ml gomme syrop 20 ml mandarin/tangerine 3 drops augostora bitter Build Up 1. 3. 2. We mix all the ingredients and we add the garniture which is a spiral of mandarin/tangerine . We put crushed ice in a short glass.
Page 145 Squape BY: MessyBar Ingredients: • • • 6oz Squirt 2oz Grape juice or cocktail 1 1/2 oz vodka (I use 100 proof) Pour together and enjoy! .
In a large pitcher. Fill glasses with ice 6. Stir well to dissolve sugar.Summer Sangria By: ChiTwiGal Ingredients: • • • • • • • Page 146 4 Oranges – 2 juices 2 halved lengthwise & thinly sliced 1/3 cup to ½ Cup Superfine Sugar ¼ cup Brandy 1 bottle chilled red wine 2 Lemons thinly sliced 2 cups Seltzer or Club Soda Ice Cubes 1. Pour mixture over ice and serve immediately . Add wine. Stir 5. lemon slices & Seltzer/Club Soda. orange slices. combine Orange Juice. 4. Sugar & Brandy. 3. 2.
) Enjoy! .Page 147 Temporary Tattoo BY: Bandmum1 Ingredients: • • • Ice Sailor Jerry rum Root Beer (preferably diet) 1. ( I prefer using diet root beer. Fill highball glass half full of ice. 2. Pour jigger of Sailor Jerry rum into highball glass. as Sailor Jerry is already quite sweet. Top off with root beer. and the regular root beer can make the drink a bit cloying. 3.
The Classy Gentleman By: elusivjacob Ingredients: • • • 1 1/2 jiggers of Maker's Mark Whiskey (or your fav) 1/2 jigger dry vermouth 1 maraschino cherry in the bottom of the glass 1. Fill with ice and shake for at least 20 seconds or until the shaker begins to freeze 3. Strain into cocktail glass of choice and garnish with cherry Page 148 . Combine the maker's mark and vermouth in shaker 2.
Page 149 Triple Orgasm By: Twilighchicky Ingredients: • • • • Equal parts: Godiva White Chocolate liquor Godiva Chocolate liquor Bailey's Irish Cream This can be a drink or a shot. You can also substitute Kaluha for any one of ingredients. just mix equal parts of all ingredients and enjoy. .
Page 150 TTH-tini By: AngelaofAlagaesia Ingredients: • • • 2 parts Grapefruit (or other citrus) vodka 2 parts triple Sec (Hiram-Walker 60 proof is ours) 1 part Roses lime juice shake over ice .serve. be happy . read.
Page 151 West Pond Mai Tais By: BHBabe Ingredients: • • • • • • 2 C apple juice 3 C orange juice 46oz pineapple juice 1/4 C white sugar lots of dark rum orange slices as garnish Mix all ingredients in a pitcher until well blended. Garnish with orange slices. Best way I know to get a full serving of fruit with every cocktail! . Chill in refrigerator for one hour. Pour 2 oz of rum over ice cubes. Fill 12 oz glass 1/2 way with ice cubes. Fill glass with rum and stir briskly to blend.
Allie. To every one of you who helped in some capacity to make this cookbook come to life. and Christina for once again bringing us all together for this amazing cause.Thank Yous Page 152 Big hugs to Nina. Meg MrsAC/ @love_laughter . and I will without a doubt be ready with a third for the next FGB. I couldn’t have done it without all your yummy recipes. Lo. They made sure it was pretty enough for your eyes. and support. and helped me along the way. Making a second edition of this cookbook was a blast. See you next time! Hugs and Kisses. This cookbook wouldn’t have been possible without my loves Kassiah. pictures. thank you. and MsKathy.
This action might not be possible to undo. Are you sure you want to continue?
We've moved you to where you read on your other device.
Get the full title to continue reading from where you left off, or restart the preview.