R E C I P E

C O M P I L AT I O N
O F U N I T E D  
S TAT E O F
A M E R I C A D I S H E S
F U L G U E R A S , L O V E LY J O Y D C .
GRAPILON, CHEENY G.
L I B R E A , J O N A H R A C Q U E L P.
LOBEDORIAL, DESIREE
APPETIZERS
 1. Buffalo Chicken Dip
Ingredients: 
1 package (8 ounces) cream cheese, softened 
1 cup chopped cooked chicken breast 
1/2 cup Buffalo wing sauce 
1/2 cup ranch or blue cheese salad dressing 
 2 cups shredded Colby-Monterey Jack cheese 
French bread baguette slices, celery ribs or tortilla chips 
  
Procedures: 

LIBREA, • Preheat oven to 350°. Spread cream cheese into an ungreased

shallow 1-qt. baking dish. Layer with chicken, wing sauce and

JONAH
salad dressing. Sprinkle with cheese. 
• Bake, uncovered, until cheese is melted, 20-25 minutes. Serve

RACQUEL P.
with baguette slices.

https://www.tasteofhome.com/recipes/buffalo-chicken-dip/ 
2. Pigs in a Blanket
Ingredients: 
1 (8-oz.) tube crescent rolls 
1 12-oz. package mini cocktail weiners 
4 tbsp. melted butter 
 Coarse salt, for sprinkling 

Procedures: 
• Preheat oven to 375º. On a lightly floured surface, unroll crescent
sheets and tear where perforated. Cut each triangle into 3 smaller
triangles. 
• Place one cocktail weiner on thick side of each triangle then gently roll
to thinner side. 
• Transfer to a medium baking sheet, brush with melted butter, and a
sprinkle with coarse salt. 
• Bake until golden, 12 to 15 minutes.
https://www.delish.com/cooking/recipe-ideas/recipes/a58344/homemade-
pigs-in-a-blanket-recipe/
 
3. Spinach Artichoke Dip

Ingredients: 

Cream cheese  

Sour cream 

Mayonnaise  

Garlic 

Parmesan 

Mozzarella 

Pepper 

Canned artichokes 

Frozen spinach 

Procedures: 
• Preheat oven to 350 degrees. Spray a small (4 – 5 cup) baking dish with non-stick cooking spray.
• In a mixing bowl stir together cream cheese, sour cream, mayonnaise, garlic, parmesan, mozzarella
and pepper.
• Stir in artichokes and spinach.
• Spread mixture evenly into prepared baking dish.
• Bake in preheated oven until heated through and melty, about 20 minutes. Serve warm. 

https://www.cookingclassy.com/spinach-artichoke-dip/ 
4. Crockpot Buffalo Chicken Wings  

Ingredients: 

4 pounds chicken wings fresh or frozen 

Buffalo Wing Sauce 

1 ½ cups Buffalo sauce plus additional for finishing 

¼ cup brown sugar 

½ onion diced 

4 cloves garlic minced 

 For Serving 

Carrot Sticks 

Celery Sticks 

Litehouse Homestyle Ranch Dressing and Dip 

Chives for garnish 

Procedures: 

• Combine Buffalo wing sauce ingredients and set aside.

• Place wings in a 6qt slow cooker and cover with Buffalo wing sauce. Stir to combine.

• Cook on high for 2 ½ - 3 hours for FROZEN wings or on low 3 hours for FRESH wings.

• Once cooked and wings have reached 165°F, remove from the slow cooker and place on a foil lined pan (discard liquid).

• Preheat broiler to high. Brush with additional Buffalo sauce and broil until lightly browned/crisp about 5 minutes per side.

• Serve with celery, carrots, extra buffalo sauce and Litehouse Homestyle Ranch for dipping.

  

https://www.spendwithpennies.com/slow-cooker-chicken-wings/#main-content 
5. Cream Cheese Fruit Dip
Ingredients: 
8 ounces cream cheese softened 
7 ounce jar marshmallow cream 
8 ounce tub whipped topping thawed 
4 cups mixed fresh fruit 

Procedures: 
•  Place the cream cheese in the bowl of a mixer and beat until smooth
and creamy. Add the marshmallow cream and beat to combine. 
• Add the whipped topping and beat until just combined. Spoon the
cream cheese mixture into a serving bowl. Serve immediately or
refrigerate until ready to use. 
• Serve with assorted fruit.
  
https://www.dinneratthezoo.com/cream-cheese-fruit-dip/ 
SOUPS
1. Lamb Stew

Ingredients:

2 tablespoons canola oil

2 pounds lamb stew meat

1 teaspoon kosher salt

1/2 teaspoon coarse ground black pepper

1 yellow onion diced

2 cloves garlic minced

1 teaspoon thyme

1 tablespoon butter

1 tablespoon flour

4 cups beef broth

2 carrots peeled and cut into 1 inch chunks

4 yukon potatoes cut into 1 inch chunks

Procedures:

Preheat the oven to 325 degrees and add the canola oil to a large dutch oven on medium heat.

Season the lamb with salt and pepper and brown well in the oil for 3-4 minutes before removing from the pot.

Add the onions, garlic, and thyme cooking for just 2 minutes until the onions are slightly translucent then add in the
butter and flour and whisk until the flour is absorbed before whisking in the broth.

Add in the carrots, potatoes and lamb, bring to a simmer, then cover and put into the oven for 60-65 minutes  until
tender.

https://dinnerthendessert.com/lamb-stew/ 
2. Cabbage Soup

Ingredients:

3 tablespoons olive oil 

1/2 yellow onion chopped 

2 cloves garlic minced 

8 cups low sodium chicken broth vegetable broth fine too 

1 teaspoon kosher salt 

1/2 teaspoon dried thyme 

1/2 teaspoon black pepper or to taste 

1/2 head cabbage chopped in 1 1/2" chunks 

4 carrots peeled and chopped 

2 stalks celery sliced thinly 

14.5 ounces stewed tomatoes 

  

Procedures: 
• a large pot add the olive oil over medium heat then add in the onions and garlic, onion and cook
until the onions are see through, about 3-5 minutes.
• Add in the broth, salt, pepper, thyme, cabbage, carrots, celery and tomatoes and simmer for 30
minutes.

  

https://dinnerthendessert.com/cabbage-soup/#search/q=Strawberry%20So 
3. Strawberry  Soup

Ingredients: 

1 pound (450 grams) fresh strawberries, cut into large chunks 

1/4 - 1/3 cup (50 - 65 grams) granulated white sugar, or to taste 

1/3 cup (80 ml/grams) plain yogurt, sour cream, or creme fraiche 

1/2 cup (120 ml/grams) milk or cream 

1 teaspoon fresh lemon juice, or to taste 

Garnish: 

Softly Whipped Cream 

Procedures:
• Wash and cut the strawberries in half (or quarters if using large strawberries).
• Place in your food processor and pulse just to break up the strawberries. 
• Then add the sugar, yogurt, milk, and lemon juice and process just until combined. 
• Adjust the ingredients to taste. You can serve the soup immediately, but it's best if you cover
and chill in the refrigerator for a few hours before serving. 
• Ladle the strawberry soup into dessert bowls and garnish with a dollop of whipped cream or
sour cream, if desired. 

https://www.joyofbaking.com/StrawberrySoup.html 
4. Black bean Soup

Ingredients: 

2 tablespoons olive oil 

1 cup diced onion (1/2 large onion) 

3/4 cup diced carrots (1 large carrot) 

1 tablespoon minced garlic (3 cloves) 

1 teaspoon ground cumin  1/2 teaspoon dried oregano 

1 tablespoon red wine vinegar, apple cider vinegar or lime juice 

1/2 to 1 pepper from 7-oz. tin chipotle chiles in adobo or use 2 tablespoons hot sauce, see notes 

1 (15-ounce) can diced tomatoes, try fire roasted tomatoes 

4 cups vegetable stock, see our homemade veggie broth

4 (15-ounce) cans black beans, drained and rinsed or use 6 cups cooked black beans

1 bay leaf  1/2 cup cilantro leaves, roughly chopped 

For serving: Avocado, lime wedges, cilantro, sour cream, cheese 

  

Procedures: 

• Sweat onions and carrots in olive oil until soft and sweet.

• Add more flavors with garlic, ground cumin, oregano, red wine vinegar, and chipotle chiles (see my note about these
below).

• Make a broth with vegetable stock, canned diced tomatoes, and a bay leaf. (you can also use chicken stock).

• Add the beans and simmer until the veggies are tender (about 20 minutes).

• Season to taste with more salt, pepper, and a little extra acid from vinegar or lime juice.

• Serve as a brothy soup (like in our photos) or blend a portion of the soup to make it thick and creamy.

https://www.inspiredtaste.net/44744/black-bean-soup/ 
5. Brunswick Stew

Ingredients: 

4 Tablespoon butter 

3 cloves garlic,, minced 

1 large yellow onion,, finely chopped 

1 (15 oz) can fire roasted tomatoes (undrained) 

4 cups chicken stock 

1 1/2 cups barbecue sauce, (I used Sweet Baby Ray's) 

2 Tablespoon Worcestershire sauce 

1 Tablespoon brown sugar 

1/4 teaspoon cayenne pepper 

1 1/2 pounds smoked pulled pork, (or chicken) 

8 oz. frozen corn 8 oz. frozen lima beans 

Salt and pepper, to taste 

  

Procedures: 
• Melt butter in a large Dutch oven over medium-high heat. Once melted, add the garlic and onions and
saute until soft, about 5 minutes. 
• Stir in the tomatoes, chicken stock, barbecue sauce, Worcestershire, brown sugar, cayenne, smoked
pork, lima beans, corn and salt and pepper. 
• Bring the mixture to a boil, then reduce to a simmer and cook over medium-low heat for 1 1/2 hours,
stirring occasionally.

https://en.wikipedia.org/wiki/Brunswick_stew 
SALADS
1. East Coast Shrimp and Lentil Bowls

Ingredients: 

1/2 cup dried brown lentils, rinsed 

1 tablespoon olive oil 

1/8 teaspoon salt 

1-3/4 cups water 

2 tablespoons garlic powder, divided 

1 pound uncooked shrimp (26-30 per pound), peeled and deveined 

2 teaspoons seafood seasoning 

2 tablespoons butter 

1/2 teaspoon crushed red pepper flakes 

2 teaspoons lemon juice 3 cups fresh baby spinach 

1/4 teaspoon ground nutmeg 

1/4 cup finely chopped sweet onion 

Lemon wedges 

Procedures: 

• Place first 4 ingredients and 1 tablespoon garlic powder in a small saucepan; bring to a boil. Reduce heat; simmer, covered, until
lentils are tender, 17-20 minutes. 

• Toss shrimp with seafood seasoning. In a large skillet, melt butter over medium-high heat. Add pepper flakes and remaining garlic
powder; cook and stir 30 seconds.  Add shrimp; cook and stir until shrimp turn pink, 3-4 minutes. Stir in lemon juice; remove from
pan and keep warm. 

• Add spinach and nutmeg to pan; cook and stir over medium-high heat until spinach is wilted. Remove from heat. 

• To serve, divide lentils among 4 bowls. Top with shrimp, spinach and onion. Serve with lemon wedges.

https://www.tasteofhome.com/recipes/east-coast-shrimp-and-lentil-bowls/ 
2. Southern Pork Tenderloin  Salad

Ingredients: 

1 recipe Spicy Buttermilk Dressing   

1 recipe Mini Corn Bread Muffins or Corn Bread Cubes 

1 tablespoon ground cumin 

2 teaspoons garlic powder 

2 teaspoons chili powder 

1 teaspoon dry mustard 

½ teaspoon salt 

½ teaspoon black pepper 

1 ½ – 2 pounds pork tenderloin, trimmed 

10 cups torn mixed salad greens 

1 15 ounce can black-eyed peas, rinsed and drained 

1 ½ cups halved grape or cherry tomatoes or chopped tomatoes 

4 hard-cooked eggs, quartered 

6 slices bacon, crisp-cooked, drained, and, if desired, crumbled 

  

Procedures: 

• Prepare Spicy Buttermilk Dressing; cover and chill. Prepare the Mini Corn Bread Muffins.

• In a small bowl combine first six ingredients (through pepper). Sprinkle meat with spice mixture; rub in with your fingers. 

• Prepare grill for indirect heat using a drip pan. Place meat over drip pan. Grill, covered, over indirect medium heat 30 to 35 minutes
or until a thermometer registers 145°F. Remove meat from grill. Cover with foil and let stand 10 minutes. 

• Slice meat. On a large platter arrange meat slices and next six ingredients (through bacon). Serve with Spicy Buttermilk Dressing.

https://www.bhg.com/recipe/southern-pork-tenderloin-salad/ 
3. Classic Cobb Salad

Ingredients: 

1/2 head romaine  1/2 head Boston lettuce 

1 small bunch frisée (curly endive)  1/2 bunch watercress, coarse stems discarded 

6 slices bacon  2 ripe avocados, seed removed, peeled, and cut into 

1/2-inch pieces  

1 whole skinless boneless chicken breast (about 3/4 pound total), halved, cooked, and diced (see How to Poach Chicken) 

1 tomato, seeded and chopped fine 

2 hard-boiled large eggs, separated, the yolk finely chopped and the white finely chopped (see How to Make Hard Boiled Eggs) 

2 tablespoons chopped fresh chives /3 cup red wine vinegar 

1 tablespoon Dijon-style mustard 1 to 2 teaspoons sugar Salt and pepper 

2/3 cup extra virgin olive oil 1/2 cup finely grated Roquefort 

  

Procedures: 

• Cook the bacon: in a skillet on medium heat until crisp on both sides. Remove from skillet and lay out on paper towels to absorb
the excess fat. Allow the bacon to cool. Crumble the bacon and set aside. 

• Toss the various lettuces: In a large salad bowl, toss together well the various lettuces and watercress. 

• Compose the salad: Arrange the chicken, the bacon, the tomato, and the avocado decoratively over the greens and garnish the
salad with the chopped egg and the chives. 

• Make the vinaigrette: In a small bowl whisk together the vinegar, the mustard, and salt and pepper to taste, add the oil in a slow
stream, whisking, and whisk the dressing until it is emulsified.

https://www.simplyrecipes.com/recipes/cobb_salad/ 

  

  
 MAIN
COURSES
1.  Philly Cheesesteak Casserole

Ingredients: 

1 1/2 pounds lean ground beef 

2 bell peppers 

1/2 yellow onion 

1 clove garlic 

1 teaspoon seasoned salt 

4 slices Provolone cheese 

4 large eggs 

1/4 cup heavy cream 

1 teaspoon hot sauce 

1 teaspoon Worcestershire sauce 

  

Procedures: 

• Preheat oven to 350 degrees. Spray a 9x9 baking dish with non-stick spray.

• Dice the peppers and onions into bite-sized pieces. Mince the garlic.

• Add the ground beef to a skillet and cook over medium heat, crumbling as it cooks.

• When beef is broken apart, but still pink, add the peppers, onion, garlic, and seasoned salt. Continue cooking,
stirring often, until beef is cooked through and vegetables have softened a bit. 

• Drain grease from the skillet and pour mixture into the prepared baking dish.

• Tear the cheese into small pieces and place over the beef mixture.

• Add the eggs, cream, hot sauce, and Worcestershire sauce to a mixing bowl and whisk well to combine.

• Pour the egg mixture over the beef and place the dish in the oven. Bake for 35 minutes or until the eggs are set.

• Let sit 5 minutes before slicing and serving.

https://thatlowcarblife.com/philly-cheese-steak-casserole/ 
2. Instant Pot Turkey Meatloaf

Ingredients: 

1 lb ground turkey meat I've used up to 19 oz. at a time 

1/2 c onion diced 

2/3 c bread crumbs 

1 egg 

2 tsp ranch dressing mix 

1 tsp worcestershire sauce 

1 c barbecue sauce 

4 chives diced 

  

Procedures: 

• Put all ingredients in a bowl  and mix well, using your hands works best in my opinion. 

• Spray the inside of a 6-7" springform pan and put your meatloaf mixture inside. 

• Pat down so it fills the pan and is even across so it cooks evenly.

•  Put 2 cups of water inside your Instant Pot, then a trivet, and cover your springform pan with aluminum
foil. 

• Lower your pan with meatloaf inside down on to your trivet.

•  Put your lid on and close, close steam valve too. 

• Set Instant Pot to high pressure for 20 minutes if using 19 oz. in a 6" pan, if using 1 lb. in a larger 7" pan
you will want to cook a bit shorter, like 15 minutes to account for it being a bit thinner. 

• Do a slow release and lift lid carefully. 

• Remove foil, release lock on spring form pan, and slice. Pour barbecue sauce over the top and sprinkle
with chives.

https://temeculablogs.com/instant-pot-turkey-meatloaf/ 
3. Bourbon Glaze
Ingredients: 
1 cup bourbon whiskey 
½ cup brown sugar 
1 cup ketchup 
2 teaspoons Worcestershire sauce 
¼ cup white vinegar 
1 tablespoon lemon juice 
½ teaspoon minced garlic 
1 pinch dry mustard salt and pepper to taste 
  
Procedures: 
• In a medium bowl, combine bourbon, brown sugar, ketchup,
Worcestershire sauce, vinegar, lemon juice, garlic, and mustard.
Season with salt and pepper to taste.
• Use to baste meat, especially chicken or salmon, while cooking.
  
https://www.allrecipes.com/recipe/37622/bourbon-glaze/ 
4. Crockpot Meatloaf

Ingredients: 

2 lbs. lean ground beef (I used 93% lean) or “meatloaf mixture” consisting of beef,
veal and pork 

1 cup finely diced onion (I like to use frozen diced onion to eliminate any chopping
or prep work, but you can sub with a medium fresh onion and cut it yourself) 

2 eggs ½ cup breadcrumbs (I used Italian seasoned breadcrumbs, but any variety
will work) 

2 tablespoons Worcestershire sauce 

1 ½ teaspoons salt 

¾ teaspoon pepper 

¼ teaspoon dried thyme 

½ cup ketchup 

  

Procedures: 
• Spray slow cooker with non stick cooking spray. 
• Gently combine all ingredients (except ketchup) in a large bowl. 
• Shape beef mixture into a loaf and place in the prepared slow cooker. 
• Spread a thin layer of ketchup over the top of the meatloaf. 
• Cover and cook on LOW for 4-6 hours or on HIGH for 2-3 hours, or until a meat
thermometer inserted in the center of the meatloaf reads 160 degrees F.
•  Remove meatloaf from slow cooker. Place on a cutting board, slice and serve.

https://www.theseasonedmom.com/crock-pot-meatloaf/ 
5. Mini Meatloaf

Ingredients: 

1 tablespoon olive oil 

⅓ cup green bell pepper finely diced 

¼ cup onion finely diced 

1 clove garlic minced 

1 pound lean ground beef 

⅓ cup seasoned bread crumbs 

2 tablespoons milk 

2 tablespoons ketchup 

1 teaspoon dijon mustard 1 egg yolk 

½ teaspoon Italian seasoning  ¼ teaspoon salt 

Topping :

¼ cup ketchup  ¼ cup chili sauce 

  

Procedures: 

• Line a baking pan with foil and spray with cooking spray. Preheat oven to 400°F.

• In a small skillet, cook green pepper, onion, & garlic until tender. Cool completely.

• Combine bread crumbs, milk, ketchup, mustard, egg yolk, Italian seasoning, and salt in a small bowl. Mix well.

• Add beef and the cooled onion mixture.

• Gently combine and shape into four mini meatloaves, 3" x 2". Mix topping mixture and spread over meatloaves.

• Bake 22-25 minutes or until the center of the loaf reaches 165°F.

• Cool 5 minutes before serving.

https://www.spendwithpennies.com/mini-meatloaf/ 
DESSERTS 
1.  Ice Cream 

Ingredients: 

1 1/2 cups whole milk 

1/2 cup unsweetened cocoa powder 

1 cup granulated sugar 

2 cups heavy cream 

1 teaspoon vanilla extract 

  

Procedures: 

• Gather the ingredients.

• Whisk together the milk, cocoa powder, and sugar. Whisk until the sugar and cocoa completely dissolve.

• In a large bowl, beat the heavy cream until it forms stiff peaks. Fold the whipped cream along with the vanilla
extract into the cocoa powder mixture.

• Refrigerate the mixture for at least 30 minutes so it is completely cold. This will help it freeze faster, improve the
texture, and allow the cocoa powder to become fully hydrated by the milk and cream.

• Give the ice cream base one more gentle stir and freeze according to the directions of your ice cream maker about
1 1/2 to 2 hours.

• Store your ice cream in an airtight plastic container in the back of the freezer. This will help preserve the flavor
and texture of the finished ice cream. You can serve the chocolate ice cream right from the ice cream maker, but it
will have the texture of soft serve. Freezing for an hour before serving will create a firmer texture.

  https://www.thespruceeats.com/easy-chocolate-ice-cream-recipe-1945798
2. Boston Cream Pie Ice Cream 

Ingredients: 

1 cup whole milk 

6 large egg yolks 

½ cup sugar 

¼ teaspoon kosher salt 

2 cups heavy cream 

1 vanilla bean, split and seeds scraped 

4 ounces bittersweet chocolate, chopped 

2 teaspoons neutral oil, such as safflower or vegetable oil 

1 ½ cups vanilla cookie pieces 

  

Procedures: 

• Add the milk to a medium bowl. In another medium bowl, whisk together the yolks, sugar, and salt. Add the cream and the vanilla
bean and seeds to a medium saucepan and bring to a simmer over medium-high heat.

• Whisking continuously, add the hot cream mixture to the yolk mixture a little at a time. Continue whisking until well-combined. Return
the mixture to the saucepan and cook over medium-low heat, stirring constantly, until it is just thick enough to coat the back of a
wooden spoon, 3 to 4 minutes. (If you can draw a line through the custard on the back of the spoon and it holds its shape, then the
mixture is ready.)

• Pour the custard mixture through a fine mesh sieve into the bowl of milk. Cover with plastic wrap and set in the refrigerator to chill
until very cold, at least 12 hours. Place an empty metal loaf pan in the freezer to chill.

• Pour the chilled custard into an ice cream maker and process according to the manufacturer’s instructions.

• Meanwhile, combine the chocolate and oil in a microwave safe bowl. Microwave on high in 15-second intervals, stirring in between.
In the last few minutes of churning, add the vanilla cookies to the ice cream and drizzle in the chocolate mixture to form chips.
Transfer the ice cream to the prepared loaf pan, wrap with plastic wrap and freeze until firm, at least 6 hours.

https://www.realsimple.com/food-recipes/browse-all-recipes/boston-cream-pie-ice-cream
3. Banana Pudding 

Ingredients:

4 large eggs  3/4 cup sugar 

3 tablespoons all-purpose flour 

1/2 teaspoon plus a pinch salt 

2 cups whole milk 1/2 teaspoon vanilla extract 

30 to 40 vanilla wafers  

3 to 4 medium ripe bananas

Procedures:

• Separate the yolks from the whites of 3 of the eggs; set aside the whites. Add the remaining whole egg to the yolks. 

• In a saucepan, whisk together 1/2 cup sugar, the flour and 1/2 teaspoon salt. Stir in the whole egg and 3 yolks, and
then stir in the milk. Cook uncovered, stirring often, until the mixture thickens, about 10 minutes. Remove from the
heat and stir in the vanilla.

•  Preheat the oven to 425 degrees F. 

• Spread a thin layer of the pudding in a 1 1/2-quart casserole dish. Arrange a layer of vanilla wafers on top of the
pudding. Thinly slice the bananas crosswise, about 1/8 inch thick, and arrange a layer of banana slices over the wafers.
Spread one-third of the remaining pudding over the bananas and continue layering wafers, bananas and pudding,
ending with pudding. 

• To make the meringue, beat the reserved egg whites with a pinch of salt until they are stiff. Gradually beat in the
remaining 1/4 cup sugar and continue beating until the whites will not slide out of the mixing bowl when it is tilted. 

• Spread the meringue over the pudding with a spatula, making a few decorative peaks on top, and bake until the
meringue is lightly browned, 5 minutes.

https://www.foodnetwork.com/recipes/trisha-yearwood/banana-pudding-2283916
4. Baked Alaska 

Ingredients: 

2 cups Strawberry Ice Cream 

2 cups Vanilla Ice Cream 

4 cups Chocolate Ice Cream 

1 loaf Pound Cake 

For the Meringue: 

6 large egg whites, room temperature 

1 pinch cream of tartar 

1 cup sugar 

  

Procedures: 
• Spray a 3-quart bowl with vegetable oil spray and line with plastic wrap.
• Add the strawberry ice cream and smooth into an even layer.
• Add the vanilla ice cream and smooth into an even layer.
• Add the chocolate ice cream and smooth into an even layer.
• Cut the pound cake into 1 inch slices and cover the top of the ice cream completely with
cake.
• Fold plastic wrap over the top of the slices and if needed add an additional piece of plastic
wrap to cover completely.
• Freeze for 4 hours.

https://dinnerthendessert.com/baked-alaska/ 
5. Buckeyes 
Ingredients: 
1 ½ cups peanut butter 
1 cup butter, softened 
½ teaspoon vanilla extract 
6 cups confectioners' sugar 
4 cups semisweet chocolate chips 
  
Procedures: 
• In a large bowl, mix together the peanut butter, butter, vanilla and
confectioners' sugar. The dough will look dry. Roll into 1 inch balls and place
on a waxed paper-lined cookie sheet.
• Press a toothpick into the top of each ball (to be used later as the handle for
dipping) and chill in freezer until firm, about 30 minutes.
• Melt chocolate chips in a double boiler or in a bowl set over a pan of barely
simmering water. Stir frequently until smooth.
• Dip frozen peanut butter balls in chocolate holding onto the toothpick. Leave a
small portion of peanut butter showing at the top to make them look like
Buckeyes. Put back on the cookie sheet and refrigerate until serving.
https://www.allrecipes.com/recipe/9909/buckeyes-i/ 
APPETIZERS
 1. Cocktail Meatballs

Ingredients:

1 pound ground beef

 ½ cup dried bread crumbs

GRAPILON,  ⅓ cup chopped onion

 ¼ cup milk

CHEENY G.  1 egg

 1 teaspoon salt

 ½ teaspoon Worcestershire sauce

 ⅛ teaspoon ground black pepper

 ¼ cup shortening

 12 fluid ounces tomato-based chili sauce

 1 ¼ cups grape jelly

Procedures:

Step 1. In a large bowl, combine ground beef, bread crumbs, onion, milk, egg, salt, Worcestershire
sauce, and ground black pepper. Mix together, and shape into meatballs.

Step 2. In a large skillet, heat shortening over medium heat. Add meatballs, and cook until
browned, about 5 to 7 minutes. Remove from skillet, and drain on paper towels.

Step 3. Add chili sauce and jelly to skillet; heat, stirring, until jelly is melted. Return meatballs to
skillet, and stir until coated. Reduce heat to low. Simmer, uncovered, for 30 minutes
2. HORMEL CHILI DIP
INGREDIENTS:
(16 ounce) can hormel chili without beans
(8 ounce) package cream cheese
(16 ounce) package shredded mild cheddar cheese or (16 ounce) package
sharp cheddar cheese
nacho chips or Frito Scoops, to serve
  
DIRECTIONS:
Microwave cream cheese for 1 minute in 12" x 12"pyrex dish or glass pie
dish.
Remove and spread cream cheese to cover bottom of dish.
Next pour the hormel chili on top of the cream cheese.
Lastly, layer with the shredded cheddar cheese.
Microwave for 3 minutes or until cheese has melted.
Serve with nacho chips or scoop frito's.
  
3. Mini Mac & Cheese Bites

Ingredients:

2 cups uncooked elbow macaroni

1 cup seasoned bread crumbs, divided

2 tablespoons butter

2 tablespoons all-purpose flour

1/2 teaspoon onion powder

1/2 teaspoon garlic powder

1/2 teaspoon seasoned salt

1-3/4 cups 2% milk

2 cups shredded sharp cheddar cheese, divided

1 cup shredded Swiss cheese

3/4 cup biscuit/baking mix

2 large eggs, room temperature, lightly beaten

  

Directions:

        Preheat oven to 425°. Cook macaroni according to package directions; drain.

     Meanwhile, sprinkle 1/4 cup bread crumbs into 36 greased mini-muffin cups. In a large saucepan, melt butter over
medium heat. Stir in flour and seasonings until smooth; gradually whisk in milk. Bring to a boil, stirring constantly;
cook and stir until thickened, 1-2 minutes. Stir in 1 cup cheddar cheese and Swiss cheese until melted.

      Remove from heat; stir in biscuit mix, eggs and 1/2 cup bread crumbs. Add macaroni; toss to coat. Spoon about 2
tablespoons macaroni mixture into prepared mini-muffin cups; sprinkle with remaining cheddar cheese and bread
crumbs.

       Bake until golden brown, 8-10 minutes. Cool in pans 5 minutes before serving.

  
4. MOZARELLA STICKS

Ingredients:

1 1/2 cups Italian-style dried breadcrumbs 1 1/3 cups freshly grated Parmesan 

1 teaspoon salt 2 (16-ounce) blocks pasteurized mozzarella cut into 

4 by 1/2-inch sticks 4 large eggs, beaten to blend 

1 1/2 cups vegetable oil 4 cups Marinara Sauce, recipe follows

Marinara Sauce: 1/2 cup extra-virgin olive oil 

2 small onions, finely chopped 2 garlic cloves, finely chopped 

2 stalks celery, finely chopped 2 carrots, peeled and finely chopped 

1/2 teaspoon sea salt, plus more to taste 

1/2 teaspoon freshly ground black pepper, plus more to taste 

2 (32 ounce) cans crushed tomatoes 2 dried bay leaves

Procedures:

      Stir the bread crumbs, 1 cup of Parmesan and 1 teaspoon of salt in a medium bowl to blend. Dip the cheese in the
eggs to coat completely and allow the excess egg to drip back into the bowl. Coat the cheese in the bread crumb
mixture, patting to adhere and coat completely. Place the cheese sticks on a baking sheet. Repeat dipping the cheese
sticks in the egg and bread crumb mixture to coat a second time. Cover and freeze until frozen, about 2 hours and
up to 2 days.

      Heat the oil in a large frying pan over medium heat. Working in batches, fry the cheese until golden brown, about 1
minute per side. Transfer the fried cheese to plates. Sprinkle with the remaining cheese and serve with the Marinara
Sauce.

      In a large casserole pot, heat the oil over a medium-high flame. Add the onions and garlic and saute until the onions
are translucent, about 10 minutes. Add the celery, carrots, and 1/2 teaspoon of each salt and pepper. Saute until all
the vegetables are soft, about 10 minutes. Add the tomatoes and bay leaves, and simmer uncovered over low heat
until the sauce thickens, about 1 hour. Remove and discard the bay leaf. Season the sauce with more salt and
pepper, to taste. (The sauce can be made 1 day ahead. Cool, then cover and refrigerate. Rewarm over medium heat
before using.)
5. PEEL AND EAT SHRIMP
Ingredients:
2 lbs large shells on shrimp
3 tablespoons crab boil seasoning
1 sliced into wedges lemon
cocktail sauce

Directions:
     Add 8 cups water and crab boil seasoning to a large pot.
Bring to a boil and stir in shrimp. Remove from heat,
cover, and let stand for 15 minutes, until the shrimp turn
pink. Drain and serve with lemon wedges and cocktail
sauce.
  
SOUPS
1. ALABAMA CHILI
INGREDIENTS:
Nutrition
2 tablespoons fat
1 medium onion
1 (28 ounce) can tomatoes
1 (8 ounce) can red beans
3 tablespoons chili powder
2 tablespoons vinegar
1 (8 ounce) can tomato sauce
1 lb ground beef

DIRECTIONS:
Heat the fat and quickly brown beef. Then add onions.
When onions become translucent, add the tomato sauce,
tomatoes, beans, chili powder and garlic powder, and mix well.
Then add the vinegar.
Add cheddar on top to serve
2. SALMON CHOWDER

Ingredients:

3 tablespoons butter

¾ cup chopped onion

½ cup chopped celery

1 teaspoon garlic powder

2 cups diced potatoes

2 carrots, diced

2 cups chicken broth

1 teaspoon salt

1 teaspoon ground black pepper

1 teaspoon dried dill weed

2 (16 ounce) cans salmon

1 (12 fluid ounce) can evaporated milk

1 (15 ounce) can creamed corn

½ pound Cheddar cheese, shredded

  

Directions:

Step 1. Melt butter in a large pot over medium heat. Saute onion, celery, and garlic powder until onions are
tender. Stir in potatoes, carrots, broth, salt, pepper, and dill. Bring to a boil, and reduce heat. Cover, and
simmer 20 minutes.

Step 2. Stir in salmon, evaporated milk, corn, and cheese. Cook until heated through.
3. TORTILLA SOUP

Ingredients:

2 cups chicken cooked and shredded

1 medium avocado ripe, peeled and sliced

Corn tortilla strips

1 piece jalapeno pepper sliced crosswise

1 can diced tomatoes about 15 ounces

5 cups chicken broth

1 teaspoon salt

1/2 cup cilantro chopped

2 pieces lime sliced into wedges

1/4 cup sharp cheddar cheese

1 tablespoon olive oil

1 medium onion chopped

2 teaspoons garlic minced

  

Instructions:

Heat a cooking pot and pour-in oil.

Put-in onion when the oil becomes hot. Cook until soft.

Add garlic and jalapeno.

Put-in tomatoes and cook for a minute.

Add chicken broth and let boil.Simmer for 10 minutes.

Put the shredded chicken and salt. Simmer for 12 minutes.

Turn the heat off and transfer to a serving bowl.

Add cilantro, tortilla strips, sliced avocado, and cheese.

4. AVOCADO SOUP
Ingredients:
2 avocado - peeled, pitted and diced
1 tablespoon chopped shallots
1 tablespoon olive oil
2 cups chicken stock
1 cup heavy cream
salt and pepper to taste
¼ teaspoon ground nutmeg
1 tomato - peeled, seeded and diced

Directions:
Step 1. Pure avocado in a blender or food processor until smooth. Sautee
chopped shallots in olive oil until tender but not brown; set aside to
cool.
Step 2. In a large bowl, whisk together avocado with chicken stock,
heavy cream and shallots until smooth. 
Stir in salt, pepper and nutmeg; adjust seasonings to taste.
Step 3. Chill for at least half an hour before serving. Garnish with diced
tomato.
5. TOMATO SOUP

Ingredients:

1 tablespoon unsalted butter or margarine

1 tablespoon olive oil

1 onion, thinly sliced

2 large garlic cloves, peeled and crushed

2 (28 ounce) cans whole peeled tomatoes

1 cup water

1 tablespoon sugar

1 teaspoon salt, plus more to taste

freshly ground black pepper to taste

1 pinch red pepper flakes

¼ teaspoon celery seed

¼ teaspoon dried oregano

  

Directions:

Step 1. Heat butter and olive oil in a large saucepan over medium-low heat and cook onion and
garlic until onion is soft and translucent, about 5 minutes. Add tomatoes, water, sugar, salt,
pepper, red pepper flakes, celery seed, and oregano. Bring to a boil. Reduce heat, cover, and
simmer for 15 minutes.

Step 2. Remove from heat and puree with an immersion blender. Reheat soup until warm and
season with more salt and pepper if desired.

  
SALADS
1. Crab Louie Lettuce Wraps
Ingredients:
     1 cup sour cream
1/2 cup sweet chili sauce
2 tablespoons minced fresh gingerroot
1 tablespoon lime juice
1/4 teaspoon ground cumin
1 can (6 ounces) lump crabmeat, drained and squeezed dry
12 Bibb or Boston lettuce leaves
2 medium mangoes, peeled and thinly sliced
2 medium ripe avocados, peeled and thinly sliced
4 green onions, thinly sliced
1 medium carrot, shredded
1/4 cup fresh cilantro leaves
1/4 cup fresh mint leaves, chopped if desired
2 tablespoons toasted sesame seeds 
Directions:
Step 1. In a small bowl, mix the first five ingredients.
Step 2. To serve, place about 1 tablespoon crabmeat in each lettuce leaf.
Top with remaining ingredients. Drizzle with some of the sauce. Serve with
remaining sauce. 
2. SOUTHERN POTATO SALAD

Ingredients: 

3 pounds Russet, Yukon gold or red potatoes peeled and cut into 1-inch cubes
1 cup mayonnaise
1 tablespoon yellow mustard
¼ cup sweet pickles chopped, or sweet relish
2 teaspoons granulated sugar
2 teaspoon apple cider vinegar
½ teaspoon garlic powder
5 hard-boiled eggs shelled and diced
4 green onions finely diced
2 celery stalks finely diced
Kosher salt to taste
Black pepper to taste

Instructions: 

Step 1. Add the potatoes to a large pot and cover with cold water. Set over high heat and
cook just until fork tender. Be careful to keep an eye on the potatoes because if they
overcook they will get mushy. 

Step 2. When the potatoes are soft, drain them in a strainer and let them cool while you
prepare the other salad ingredients. 

Step 3. In a large mixing bowl add mayonnaise, yellow mustard, chopped pickles, sugar,
apple cider vinegar, and garlic powder. Whisk to combine. 

Step4. Add the potatoes to the mixing bowl along with the diced hard-boiled eggs, green
onions, and celery. Stir gently to combine. 

Step 5. Taste and season with the desired amount of kosher salt and black pepper. 
3. CALIFORNIA  AVOCADO SALAD 
Ingredients: 
      3 tablespoon olive oil divided
3 cloves garlic chopped
1 16 ounce bag California style frozen veggies broccoli, cauliflower, carrots
Salt & pepper to taste I used Pink Himalayan salt
1 teaspoon basil
½ teaspoon oregano
1 tablespoon balsamic vinegar
mix of your favorite greens I used spinach, and baby kale mix
¼ red onion sliced
5-6 grape tomatoes sliced
1 avocado chopped
parmesan gouda cheese
1 lime juiced 
Instructions:
Step 1. Heat 1 tablespoon olive oil over medium high heat. Add chopped garlic and cook
1-2 minutes. 
Step 2. Add mix of frozen vegetables. Cook about 5-6 minutes, then add basil, oregano,
salt & pepper to taste. Cook an additional 10-12 minutes until veggies are lightly
browned. Remove from heat and add balsamic vinegar. 
Step 3. Meanwhile place greens in salad bowl. Top with sautéed veggies, red onion,
tomato, avocado and chunks of cheese or shaved cheese.
Step 4. Dress with remaining olive oil and lime juice. 
  
 MAIN
COURSES
1. TATER TOT HOTDISH 

Ingredients:

32 ounces frozen tater tots

1 pound lean ground beef

1/2 white onion, diced

1/2 teaspoon garlic powder

1/2 teaspoon salt

1/2 teaspoon pepper

2 teaspoons Worcestershire sauce

1/3 cup sour cream

1 can (10 ounces) condensed cheddar cheese soup

1 can (10 ounces) cream of mushroom or chicken soup

1 can (15.25 ounces) corn, drained

1 can (14.5 ounces) green beans, drained

2 cups shredded cheddar cheese, divided

  

Instructions:

Step 1. Preheat oven to 350°F.  Grease a 9x13-inch baking dish with non-stick cooking spray and set aside.

Step 2. In a large skillet, brown the ground beef along with the onion, garlic powder, salt, pepper, and Worcestershire
sauce until the beef is no longer pink. Draine grease if necessary.

Step 3. In a large bowl, mix together the beef mixture with the sour cream, both cans of soup, corn, green beans, and 1
cup of the shredded cheese.  

Step 4. Spread the beef and soup mixture into the prepared pan. Top with an even layer of tater tots and bake in the
preheated oven for 50 minutes, until tater tots are brown and the casserole is bubbling.

Step 5. Top the hotdish with the remaining cup of shredded cheese and bake for 5 minutes longer, or until cheese is
melted. Serve.
2. OVEN-FRIED SANDDAB WITH SUMMER SALAD

Ingredients:

For the Mayonnaise:

1 large egg yolk 2 teaspoons freshly squeezed lemon juice

1 teaspoon water 1/2 teaspoon kosher salt

3/4 cup olive oil

For the Salad:

1 pound fresh tomatoe 2 medium avocados

3 tablespoons freshly squeezed lemon juice

1/2 cup coarsely chopped Vidalia onion

2 tablespoons finely chopped parsley 1 ear sweet corn

2 tablespoons olive oil, Salt, to taste

Freshly ground black pepper, to taste

For the Oven-Fried Sand Dabs

8 to 12 pan-dressed sand dabs

1 to 1 1/2 cups breadcrumbs

  

Instructions:

In a bowl, add the egg yolk, lemon juice, water, and kosher salt and mix well with a wire whisk.

Slowly add in the olive oil while whisking furiously. Once you have any given amount of oil incorporated, you can
rest a bit, then continue adding the remainder.

Your mayo will be yellow and softer than the white store-bought version. It will also be more perishable, so put it
in the fridge for now.

  Preheat your oven to 475 F.

3. CHICKEN PARMESAN CASSEROLE

Ingredients:

2 cups rotini pasta

1 (12 ounce) can chicken chunks, drained

1 cup shredded mozzarella cheese

2 cups marinara sauce

½ cup seasoned bread crumbs

  

Instructions:

Step 1. Preheat an oven to 350 degrees F (175 degrees C).

Step 2. Fill a large pot with lightly salted water and bring to a rolling boil over high heat.
Once the water is boiling, stir in the rotini, and return to a boil. Cook uncovered,
stirring occasionally, until the pasta has cooked through, but is still firm to the bite,
about 8 minutes. Drain well in a colander set in the sink.

Step 3. Stir together the rotini, chicken, and mozzarella cheese in a large casserole dish.
Pour the marinara sauce over the pasta mixture; sprinkle with bread crumbs. Cover the
dish with aluminum foil.

Step 4. Bake in the preheated oven until the cheese is entirely melted, about 35 minutes.

  
4. INSTANT POT GOULASH

Ingredients:

1 pound ground beef

1 pint sliced mushrooms

½ onion, chopped

3 cloves garlic

salt and ground black pepper to taste

2 (15 ounce) cans tomato sauce

2 (15 ounce) cans diced tomatoes

2 ½ cups water

2 cups noodles

3 tablespoons soy sauce

2 tablespoons Italian seasoning

3 bay leaves

  

Instructions:

Step 1. Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add
beef, mushrooms, onion, garlic, salt, and pepper. Cook and stir until browned and crumbly, 5 to 7
minutes. Drain and discard fat.

Step 2. Add tomato sauce, diced tomatoes, water, dry noodles, soy sauce, Italian seasoning, and bay
leaves. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer
for 4 minutes. Allow 10 to 15 minutes for pressure to build.

Step 3. Release pressure carefully using the quick-release method according to manufacturer's
instructions, about 5 minutes. Unlock and remove the lid. Remove bay leaves before serving.
5. TUNA MELT SANDWICH
Ingredients:
3/4 cup chopped celery
3/4 cup diced cheddar cheese
1 can (6 ounces) tuna, drained and flaked
1 small onion, chopped
1/4 cup mayonnaise
1/8 teaspoon salt
1/4 cup butter, softened
6 hamburger buns, split
  
Instructions:
Step 1. Preheat oven to 350°. In a bowl, combine the first six ingredients; set
aside. Spread butter over cut sides of buns. Spread tuna mixture on bun
bottoms; replace tops. Wrap in foil.
Step 2. Bake until the cheese is melted, 15 minutes.
DESSERTS 
1. CHOCOLATE CHIP COOKIES

Ingredients:

1 cup butter, softened

1 cup white sugar

1 cup packed brown sugar

2 eggs

2 teaspoons vanilla extract

1 teaspoon baking soda

2 teaspoons hot water

½ teaspoon salt

3 cups all-purpose flour

2 cups semisweet chocolate chips

1 cup chopped walnuts

  

Instructions:

Step 1. Preheat oven to 350 degrees F (175 degrees C).

Step 2. Cream together the butter, white sugar, and brown sugar until smooth. Beat in the
eggs one at a time, then stir in the vanilla. Dissolve baking soda in hot water. Add to
batter along with salt. Stir in flour, chocolate chips, and nuts. Drop by large spoonfuls
onto ungreased pans.

Step 3. Bake for about 10 minutes in the preheated oven, or until edges are nicely browned.
2. APPLE PIE

Ingredients:

Crust:

1box (14.1 oz) refrigerated Pillsbury Pie Crusts (2 Count), softened as directed on box

Filling:

6 cups thinly sliced, peeled apples (6 medium)

¾ cup sugar

2 tablespoons all-purpose flour

¾ teaspoon ground cinnamon

¼ teaspoon salt

1/8 teaspoon ground nutmeg

1 tablespoon lemon juice

  

Instructions:

Step 1. Heat oven to 425°F. Place 1 pie crust in ungreased 9-inch glass pie plate. Press firmly against
side and bottom.

Step 2. In large bowl, gently mix filling ingredients; spoon into crust-lined pie plate. Top with second
crust. Wrap excess top crust under bottom crust edge, pressing edges together to seal; flute. Cut slits
or shapes in several places in top crust.

Step 3. Bake 40 to 45 minutes or until apples are tender and crust is golden brown. Cover edge of crust
with 2- to 3-inch wide strips of foil after first 15 to 20 minutes of baking to prevent excessive
browning. Cool on cooling rack at least 2 hours before serving.

  
3. CHEESECAKE

Ingredients:

1 ¾ cups HONEY MAID Graham Cracker Crumbs

⅓ cup butter, melted

1 ¼ cups sugar, divided

3 (8 ounce) packages PHILADELPHIA Cream Cheese, softened

1 cup BREAKSTONE'S or KNUDSEN Sour Cream

2 teaspoons vanilla

3 medium (blank)s eggs

1 (21 ounce) can cherry pie filling

  

Instructions:

Step 1. Heat oven to 350 degrees F.

Step 2. Mix graham crumbs, butter and 1/4 cup sugar; press onto bottom of 9-inch springform
pan.

Step 3. Beat cream cheese and remaining sugar in large bowl with mixer until blended. Add
sour cream and vanilla; mix well. Add eggs, 1 at a time, beating on low speed after each
addition just until blended. Pour over crust.

Step 4. Bake 1 hour to 1 hour 10 min. or until center is almost set. Run knife around rim of
pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours.

Step 5. Top with pie filling before serving.

4. PECAN PIE 

Ingredients:

1 ¾ cups white sugar

¼ cup dark corn syrup

¼ cup butter

1 tablespoon cold water

2 teaspoons cornstarch

3 eggs

¼ teaspoon salt

1 teaspoon vanilla extract

1 ¼ cups chopped pecans

1 (9 inch) unbaked pie shell

  

Instructions:

Step 1. Preheat oven to 350 degrees F (175 degrees C).

Step 2. In a medium saucepan, combine the sugar, corn syrup, butter, water, and
cornstarch. Bring to a full boil, and remove from heat.

Step 3. In a large bowl, beat eggs until frothy. Gradually beat in cooked syrup
mixture. Stir in salt, vanilla, and pecans. Pour into pie shell.

Step 4. Bake in preheated oven for 45 to 50 minutes, or until filling is set.

5. CARROT CAKE

Ingredients:

2 cups white sugar

¾ cup vegetable oil 3 eggs

1 teaspoon vanilla extract ¾ cup buttermilk

2 cups grated carrots 1 cup flaked coconut

1 (15 ounce) can crushed pineapple, drained

2 cups all-purpose flour

2 teaspoons baking soda

2 teaspoons ground cinnamon

1 ½ teaspoons salt

1 cup chopped walnuts

½ cup butter

1 (8 ounce) package cream cheese

1 teaspoon vanilla extract

4 cups confectioners' sugar

  

Instructions:

Step 1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking pan. Set aside.

Step 2. In a large bowl, mix together sugar, oil, eggs, vanilla, and buttermilk. Stir in carrots, coconut, vanilla, and pineapple.
In a separate bowl, combine flour, baking soda, cinnamon, and salt; gently stir into carrot mixture. Stir in chopped nuts.
Spread batter into prepared pan.

Step 3. Bake for 55 minutes or until toothpick inserted into cake comes out clean. Remove from oven, and set aside to cool.

Step 4. In a medium mixing bowl, combine butter or margarine, cream cheese, vanilla, and confectioners’ sugar. Blend until
creamy. Frost cake while still in the pan.
APPETIZERS

L O B E D O R I A L ,
D E S I R E E G .
Q U I C K N ’ E A S Y
N A C H O S DIRECTIONS:
Step 1
Prep Time: 20 min Total Time: 20 min Prepare the Cheese Dip: Heat oil in a
large skillet over medium-high. Add
Yield: 4-6 servings per cup beef, and cook, stirring to crumble,
until browned and cooked through,
Ingredients about 10 minutes.
CHEESE DIP
• 1 teaspoon canola oil Step 2
• 1 pound ground beef Combine cheese and tomatoes in a
medium-size microwaveable bowl.
• 1 (16-oz.) pkg. processed cheese (such as Velveeta),
Microwave on HIGH until melted,
cut into cubes about 3 minutes, stirring every 1
• 1 (10-oz.) can diced tomatoes with green chiles (such minute. Stir cooked beef into cheese
as Rotel) mixture.
Step 3
Assemble the Nachos: Arrange half
NACHOS of chips on an aluminum foil-lined
• 1 (11-oz.) bag tortilla chips (such as Santitas) rimmed baking sheet. Spoon 2 cups
• ½ cup sour cream of Cheese Dip evenly over chips. Top
• ½ cup prepared guacamole evenly with remaining chips, and
• 1 cup chopped plum tomatoes (from 2 medium spoon remaining Cheese Dip evenly
over mixture. Dollop evenly with
tomatoes) sour cream and guacamole. Sprinkle
• 3 tablespoons chopped fresh cilantro with tomatoes, cilantro, and
• 2 tablespoons sliced pickled jalapeño chiles jalapeños. Garnish with lime wedges.
• 1 medium lime, cut into wedges

https://www.myrecipes.com/recipe/quick-easy-nachos
D E V I L E D E G G S
Prep Time: 20 min Cook Time: 15 min
Total Time: 35 min Yield: 4 servings
2. Crack egg shells and carefully peel
Ingredients under cool running water. Gently
• 6 eggs dry with paper towels. Slice the
• 1/4 cup mayonnaise eggs in half lengthwise, removing
• 1 teaspoon white vinegar yolks to a medium bowl, and
placing the whites on a serving
• 1 teaspoon yellow mustard platter. Mash the yolks into a fine
• 1/8 teaspoon salt crumble using a fork. Add
• Freshly ground black pepper mayonnaise, vinegar, mustard,
• Smoked Spanish paprika, for garnish salt, and pepper, and mix well.

Directions
1. Place eggs in a single layer in a saucepan and cover 3. Evenly disperse heaping
with enough water that there's 1 1/2 inches of water teaspoons of the yolk
above the eggs. Heat on high until water begins to mixture into the egg whites.
boil, then cover, turn the heat to low, and cook for 1 Sprinkle with paprika and
minute. Remove from heat and leave covered for 14 serve.
minutes, then rinse under cold water continuously for
1 minute.

https://www.foodnetwork.com/recipes/classic-deviled-egg
s-recipe-1911032
C H E E S E B U R G E R
S L I D E R S 3. Slice the rolls in half
lengthwise. Place the
Prep Time: 20 min Cooking Time: 40min bottom half in the same
Total Time: 40 min Yield: 12 sliders baking dish. Place the
cooked beef on the rolls,
Ingredients followed by the onions and
• 2 lb ground beef (910 g) cheese. Top with the
• 1 teaspoon salt remaining rolls.
• 2 teaspoons pepper
• 2 teaspoons garlic powder
• ½ white onion, diced
• 6 slices cheddar cheese
• 12 dinner rolls, or hawaiian sweet rolls
• 2 tablespoons butter, melted 4. Brush the tops of the rolls
• 1 tablespoon sesame seeds with melted butter and
sprinkle the sesame seeds on
Preparation top. Bake for 20 minutes, or
1. Preheat the oven to 350°F (175°C). until the bread is golden
2. Combine the beef, salt, pepper, and garlic powder in brown and the cheese is
a 9x13-inch (23x33-cm) rimmed baking dish, mixing melted.
thoroughly, then pressing into a flat, even layer. Bake 5. Slice into individual sliders,
for 20 minutes. Drain the liquid and set the cooked then serve.
beef aside. 6. Enjoy!
https://tasty.co/recipe/cheeseburger-sliders
O N I O N R I N G S 5. Meanwhile, make the batter
by adding the egg and milk
Prep Time: 12 min Cooking Time: 5 min on the flour mixture and
Total Time: 17 min Yield: 2 persons whisk.
6. Dip the onions on the batter
Ingredients and allow the extra batter to
• 1 large yellow onion sliced drip.
• 1 1/4 cups all-purpose flour 7. Place the breadcrumbs in a
• 1 teaspoon baking powder plastic bag or container and
• 1 teaspoon salt put-in the onions rings.
• 1 piece egg beaten 8. Heat a cooking pot and
• 1 cup milk pour-in cooking oil.
• 1 cup Panko bread crumbs 9. When the oil is hot, deep-
• 1 teaspoon salt fry the onion until the
• 1/4 teaspoon ground black pepper color turns golden brown
• 3 cups cooking oil (usually 2 minutes or so).
Preparation 10. Remove the onion rings
1. Cooking procedure: from the cooking pot and
2. Break up the onion slices into rings. Set aside. place in a plate lined with
3. Combine flour, baking powder, and salt, in a small paper towels, to absorb the
bowl and mix well. excess oil.
4. Dredge the onions on the flour mixture and set aside. 11. Transfer to a serving plate
https://panlasangpinoy.com/onion-rings/ and serve.
12. Share and enjoy!
B A C O N W R A P P E D
4. When partially cooked bacon
S H R I M P slices are cool enough to handle
(about 5 minutes after you
Prep Time: 15 min Cooking Time: 20 min remove from oven), wrap each
Total Time: 35 min Yield: 4 persons slice of bacon around one raw
shrimp, securing with a
Ingredients toothpick; return to oven safe
rack. Repeat with remaining
• 8 slices bacon halved crosswise (see recipe note) shrimp.
• 16 large shrimp peeled except for the tail and 5. Bake 10 minutes more until
deveined shrimp are pink and bacon is
• 1 tablespoon olive oil cooked through. Serve.
• ¼ teaspoon fine sea salt or ½ teaspoon kosher salt
• ¼ teaspoon freshly ground black pepper
Preparation NOTES
1. If your bacon strips are very
1. Preheat oven to 425˚F. long, cut them into thirds
2. Arrange bacon slices, leaving space around each, on crosswise instead of in half.
oven safe rack placed inside a baking sheet. Bake 5 You want the strips to be long
to 10 minutes depending on the thickness of your enough to wrap the shrimp, but
bacon. It should still be pliable when you remove it not so long that a large area of
from the oven. the bacon overlaps.
2. For thick cut bacon, increase
3. Meanwhile, place shrimp in a medium bowl. Add par-cook time by a few
olive oil, salt and pepper; toss to coat. minutes, until bacon is starting
to crisp, but is still pliable.
4. https://pinchandswirl.com/bacon-wrapped-shrimp/
SOUPS
 K E N T U C K Y
B U R G O O Directions:
1. Heat olive oil in an 8-quart pot
Prep Time: 1 hr Cooking Time: 2 hrs 30 min over medium heat; brown pork
Total Time: 3 hrs 30 min Yield: 12 servings and beef cubes in the hot oil,
working in batches if necessary.
Ingredients
• 3 tablespoons olive oil 2. Stir in chicken broth, chicken
• 1 pound cubed pork shoulder roast pieces, potatoes, and carrots. Bring
• 1 pound cubed beef stew meat to a boil, reduce heat to low, and
• 4 cups chicken broth simmer stew for 1 hour.
• 1 ½ pounds bone-in chicken parts
• 2 cups diced potatoes
• 1 cup diced carrots
• 1 (15 ounce) can stewed tomatoes
• 1 cup smoky barbeque sauce
• 1 cup green beans 3. Stir in stewed tomatoes, barbeque
• 1 cup diced okra sauce, green beans, okra, corn,
• 1 cup corn onion, green bell pepper, celery,
• ¾ cup diced onion apple cider vinegar,
• 1 green bell pepper, seeded and diced Worcestershire sauce, garlic, bay
• ½ cup diced celery leaves, salt, black pepper, and hot
• ¼ cup apple cider vinegar pepper sauce.
• 1 tablespoon Worcestershire sauce
• 3 cloves garlic, chopped 4. Bring stew back to a boil, reduce
• 3 bay leaves heat to low, and simmer 1 more
• 1 teaspoon salt hour.
• ½ teaspoon ground black pepper
• 1 dash hot pepper sauce, or to taste 5. Discard bay leaves before serving
stew in bowls.
https://www.allrecipes.com/recipe/221096/traditional-kentucky-burgoo/
 N E W O R L E A N S
Directions:
C R E O L E G U M B O 1. Make a roux by whisking the flour and 3/4
cup bacon drippings together in a large,
Prep Time: 1 hr Cooking Time: 2 hrs 40 min heavy saucepan over medium-low heat to
Total Time: 3hrs 40min Yield: 20 servings form a smooth mixture. Cook the roux,
whisking constantly, until it turns a rich
Ingredients mahogany brown color. This can take 20 to
• 1 cup all-purpose flour 30 minutes; watch heat carefully and whisk
• ¾ cup bacon drippings constantly or roux will burn. Remove from
• 1 cup coarsely chopped celery heat; continue whisking until mixture stops
• 1 large onion, coarsely chopped cooking.
• 1 large green bell pepper, coarsely chopped 2. Place the celery, onion, green bell pepper,
• 2 cloves garlic, minced and garlic into the work bowl of a food
• 1 pound andouille sausage, sliced processor, and pulse until the vegetables
• 3 quarts water are very finely chopped. Stir the vegetables
• 6 cubes beef bouillon into the roux, and mix in the sausage. Bring
• 1 tablespoon white sugar the mixture to a simmer over medium-low
• salt to taste heat, and cook until vegetables are tender,
• 2 tablespoons hot pepper sauce (such as Tabasco®), or to taste 10 to 15 minutes. Remove from heat, and 4. Meanwhile, melt 2 tablespoons of
• ½ teaspoon Cajun seasoning blend (such as Tony Chachere's®), or to taste set aside. bacon drippings in a skillet, and
• 4 bay leaves 3. Bring the water and beef bouillon cubes to cook the okra with vinegar over
• ½ teaspoon dried thyme leaves a boil in a large Dutch oven or soup pot. medium heat for 15 minutes;
• 1 (14.5 ounce) can stewed tomatoes Stir until the bouillon cubes dissolve, and remove okra with slotted spoon,
• 1 (6 ounce) can tomato sauce whisk the roux mixture into the boiling and stir into the simmering
• 4 teaspoons file powder, divided water. Reduce heat to a simmer, and mix in gumbo. Mix in crabmeat, shrimp,
• 2 tablespoons bacon drippings the sugar, salt, hot pepper sauce, Cajun and Worcestershire sauce, and
• 2 (10 ounce) packages frozen cut okra, thawed seasoning, bay leaves, thyme, stewed simmer until flavors have
• 2 tablespoons distilled white vinegar tomatoes, and tomato sauce. Simmer the blended, 45 more minutes. Just
• 1 pound lump crabmeat soup over low heat for 1 hour; mix in 2 before serving, stir in 2 more
• 3 pounds uncooked medium shrimp, peeled and deveined teaspoons of file gumbo powder at the 45- teaspoons of file gumbo powder.
• 2 tablespoons Worcestershire sauce minute mark.

1. https://www.allrecipes.com/recipe/216888/good-new-orleans-creole-gum
bo/
 N E W O R L E A N S
C R E O L E G U M B O
2. Pour the vegetable and broth mixture
into the container of a blender, and
Prep Time: 10 mins Cooking Time: 30 min add 1/4 cup of the lobster meat.
Total Time: 40min Yield: 6 servings Cover, and process until smooth.
Return to the saucepan, and stir in the
Ingredients half-and-half, white wine, and
• 3 tablespoons butter remaining lobster meat. Cook over
• ¼ cup chopped fresh mushrooms low heat, stirring frequently until
thickened, about 30 minutes.
• 2 tablespoons chopped onion
• 2 tablespoons chopped celery
• 2 tablespoons chopped carrot
• 1 (14.5 ounce) can chicken broth
• ⅛ teaspoon salt
• ⅛ teaspoon cayenne pepper
• 1 ½ cups half-and-half
• ½ cup dry white wine
• ½ pound cooked lump lobster meat
Directions
1. Melt the butter in a large saucepan over medium-low
heat. Add the mushrooms, onion, celery, and carrot.
Cook and stir until tender, about 10 minutes. Stir in
the chicken broth, and season with salt and cayenne
pepper. Bring to a boil, then simmer for 10 minutes.
2. https://www.allrecipes.com/recipe/76637/perfect-lobster-bisque/
M A R Y L A N D C R A B
S O U P
2. Bring 1 gallon water to boil.
Prep Time: 10 mins Cooking Time: 25 mins Add crab claws and boil 6
Total Time: 35min Yield: 10 servings minutes. Drain crab and set
aside
Ingredients
• 2 (14.5 ounce) cans stewed tomatoes 3. Stir crabmeat (and crabs claws,
• 3 cups water if desired) into tomato and
• 1 cup fresh lima beans vegetable mixture. Cover and
• 1 cup frozen corn kernels simmer 10-15 minutes longer.
• 1 cup sliced carrots Serve hot.
• 2 tablespoons chopped onion
• 2 tablespoons Old Bay Seasoning TM
• 2 cups beef broth
• 1 pound blue crab crabmeat (Optional) Nutrition Facts
• 10 blue crab claws, steamed (Optional)
• 1 gallon water Per Serving: 165 calories;
protein 17.8g;
Directions carbohydrates 21.5g; fat
1. Place whole tomatoes, water, lima beans, corn, sliced 1.3g; cholesterol 51.8mg;
carrots, chopped onion, Old Bay seasoning, and beef sodium 882.2mg.
broth, in a 4 quart pot. Heat to simmer, cover, and
cook for 5 minutes.
2. https://www.allrecipes.com/recipe/13437/maryland-crab-soup//
 N E W E N G L A N D
C L A M C H O W D E R
Directions
1. In a Dutch oven, cook bacon over
Prep Time: 20 mins Cooking Time: 35 mins
medium heat until crisp. Remove to
Total Time: 55min Yield: 5 servings paper towels to drain; set aside.
Saute celery and onion in the
Ingredients drippings until tender. Add garlic;
• 4 center-cut bacon strips cook 1 minute longer. Stir in the
• 2 celery ribs, chopped potatoes, water, clam juice,
• 1 large onion, chopped bouillon, pepper and thyme. Bring
to a boil. Reduce heat; simmer,
• 1 garlic clove, minced
uncovered, until potatoes are tender,
• 3 small potatoes, peeled and cubed 15-20 minutes.
• 1 cup water
• 1 bottle (8 ounces) clam juice
• 3 teaspoons reduced-sodium chicken bouillon granules 2. In a small bowl, combine
• 1/4 teaspoon white pepper flour and 1 cup half-and-
• 1/4 teaspoon dried thyme half until smooth.
• 1/3 cup all-purpose flour Gradually stir into soup.
Bring to a boil; cook and
• 2 cups fat-free half-and-half, divided
stir until thickened, 1-2
• 2 cans (6-1/2 ounces each) chopped clams, undrained minutes.
3. Stir in clams and
https://www.tasteofhome.com/recipes/contest-winning-new-england-clam-cho
wder/ remaining half-and-half;
heat through (do not boil).
Crumble the cooked
bacon; sprinkle over each
serving.
SALADS
 P O T L U C K
G E R M A N P O T A T O
S A L A D Directions
2. Meanwhile, in a small saucepan,
Prep Time: 20 mins Cooking Time: 25 mins
whisk together the next 6
Total Time: 45min Yield: 12 servings ingredients. Bring to a boil; cook
until thickened, about 2 minutes.
Ingredients 3. When cool enough to handle, slice
• 3 pounds small Yukon Gold potatoes, unpeeled (about the potatoes; return to saucepan
10) with celery and onions. Add vinegar
• 2 celery ribs, chopped mixture, tossing to combine. Add
bacon. Simmer mixture 10-12
• 1 small onion, chopped
minutes or until heated through.
• 1 cup water Serve potato salad warm.
• 1/2 cup white vinegar
• 3/4 cup sugar
• 1 tablespoon cornstarch
• 1/4 teaspoon salt
• 1/4 teaspoon pepper Nutrition Facts
• 1/2 pound bacon strips, cooked and crumbled 2/3 cup: 194 calories, 3g
Directions fat (1g saturated fat),
1. Place potatoes in a large saucepan; add water to cover. 7mg cholesterol, 181mg
Bring to a boil. Reduce the heat; simmer, uncovered, sodium, 39g
just until tender, 12-15 minutes. Add the celery and carbohydrate (15g
onion; continue cooking until vegetables are tender, sugars, 2g fiber), 5g
about 5 minutes longer. Drain; set aside. protein.
https://www.tasteofhome.com/recipes/potluck-german-potato-salad/
 W E D G E S A L A D
W I T H B L U E
C H E E S E D R E S S I N G Directions
1. Combine 1/2 pound blue
Prep Time: 30 mins Total Time: 1 day cheese, sour cream,
Yield: 8 servings buttermilk, mayonnaise,
vinegar, olive oil, sugar, garlic,
Ingredients and pepper in a bowl; blend
• ½ pound crumbled blue cheese using a hand mixer; chill until
• ¼ cup sour cream serving.
• ⅓ cup buttermilk
• ½ cup mayonnaise
• ¼ cup red wine vinegar
• 1 tablespoon extra-virgin olive oil
• 1 ½ tablespoons white sugar
• 1 clove garlic, minced
• ground black pepper to taste 2. Build the salad by placing
• 1 head iceberg lettuce, cut into 8 wedges 1 lettuce wedge on each of
• 2 roma tomatoes, diced 8 plates. Drizzle equal
• 1 small red onion, thinly sliced amounts of dressing over
• ½ pound crumbled blue cheese each wedge. Scatter
tomatoes, onion, and 1/2
https://www.allrecipes.com/recipe/150738/wedge-salad-with-elegant-blue-chee
pound blue cheese over
se-dressing/ each salad.
 S O U T H E R N
C O R N B R E A D Directions
S A L A D 1. Prepare and bake cornbread
mix according to package
Prep Time: 30 mins Total Time: 1 day directions, using an 8-in.
square baking dish. Crumble
Yield: 16 servings
when cool.
Ingredients 2. Mix sour cream, mayonnaise
• 1 package (8-1/2 ounces) cornbread/muffin mix and salad dressing mix until
• 1 cup sour cream blended. In a separate bowl,
• 1 cup mayonnaise combine tomatoes, peppers
• 1 envelope ranch salad dressing mix and 1/2 cup green onions.
• 3 large tomatoes, seeded and chopped
• 1/2 cup chopped sweet red pepper
• 1/2 cup chopped green pepper
• 1 cup thinly sliced green onions, divided 3. In a 3-qt. glass bowl, layer
• 2 cans (15 ounces each) pinto beans, rinsed and half of each: cornbread,
drained beans, tomato mixture,
• 2 cups shredded cheddar cheese cheese, bacon, corn and
• 10 bacon strips, cooked and crumbled dressing. Repeat layers.
• 3-1/2 cups frozen corn, thawed Top with remaining green
onions. Refrigerate 3
hours.
https://www.tasteofhome.com/recipes/southern-cornbread-salad/
 MAIN
COURSES
 C H I L E S
R E L L E N O S
( S T U F F E D
P E P P E R S ) 2. While the peppers are sweating, place
the ground beef in a skillet over
Prep Time: 20 mins Cooking Time: 25 mins medium-high heat. Cook, stirring to
Total Time: 45min Yield: 4 servings crumble, until evenly browned. When
beef is fully cooked, add the onion,
Ingredients garlic and tomato, and cook for a few
• 4 fresh poblano chile peppers more minutes. Season to taste with
salt and pepper.
• ½ pound lean ground beef
3. Remove the peppers from the bag,
• 1 onion, chopped and peel off the burnt skin. You may
• 1 clove garlic, chopped wish to wear protective gloves. Run
• salt and pepper to taste peppers under cool running water to
• 3 eggs, separated rinse away any burnt pieces. Make a
• 1 cup shredded mozzarella cheese small vertical slit in the side of the
peppers, and remove the seeds and
• 2 roma (plum) tomatoes, chopped
veins. Stuff each pepper halfway with
• ½ cup all-purpose flour the ground beef mixture, then fill the
• 1 cup corn oil rest of the way with shredded cheese.5. Meanwhile, heat 1/4 inch of oil
Directions Close the slits, and secure with in a large heavy skillet over
toothpicks. medium-high heat. Coat the
1. Place whole peppers over an open flame (gas burner)
4. Whip egg whites in a large glass or stuffed peppers with a light
or under the broiler. Roast, turning frequently until dusting of flour, then dip them
metal bowl until thick and fluffy. Add
evenly black and blistered. Remove from heat, place the egg yolks, and whip for a minute in the egg so they are fully
in a plastic bag, and let them sweat for a while. This to blend in. covered. Carefully place in the
will allow the skins to peel of easily. hot oil, and fry on both sides
https://www.allrecipes.com/recipe/31045/chiles-rellenos-stuffed-peppers// until golden. Drain on paper
towels, then serve on a large
platter.
 M I N I S T U F F E D
P E P P E R S 3. In a medium skillet, brown the ground
beef with the onion and garlic over
Prep Time: 25 mins Cooking Time: 25 mins
medium-high heat, 6 to 8 minutes.
Total Time: 50min Yield: 6 servings Drain any excess fat from the meat
and remove the skillet from the heat.
Ingredients Combine the ground beef mixture,
• 12 mini sweet bell peppers rice, tomatoes, black pepper and salt
• 1 cup long-grain white rice in a large bowl and mix until blended.
• 1 pound lean ground beef
• 1 medium sweet onion, such as Vidalia, diced
• 1 garlic clove, finely chopped
• One 10-ounce can diced tomatoes and green chilies,
such as Rotel
• 1/2 teaspoon freshly ground black pepper
• 1 teaspoon kosher salt
• 8 ounces sharp Cheddar, grated 4. In a 9-by-13-by-2-inch baking
Directions dish, place the bell peppers cut-
side up. Evenly divide the beef
1. Preheat the oven to 400 degrees F. mixture among the pepper
2. Cut the bell peppers in half top to bottom and remove halves. Cover the dish with foil
the seeds and ribs. Set aside. Cook the rice in a and bake for 20 minutes.
medium saucepan following the package directions. Remove the foil and sprinkle the
Cheddar on top. Return the pan
https://www.foodnetwork.com/recipes/trisha-yearwood/mini-stuffed-peppers-2 to the oven, uncovered, and bake
624281
until the cheese melts, about 5
minutes.
 G R E E N B E A N
C A S S E R O L E 4. Bake uncovered for 30-35
minutes or bubbly.
Prep Time: 10 mins Cooking Time: 40 mins 5. Remove from oven and stir.
Total Time: 50min Yield: 8 servings Top with remaining onions
and return to oven for an
Ingredients additional 10 minutes or
• 10 ½ ounces cream of mushroom soup until golden.
• ▢½ cup milk
• ▢1 teaspoon soy sauce
• ▢½ teaspoon black pepper
• ▢4 cups frozen cut green bean defrosted
• ▢¼ teaspoon seasoning salt or to taste
• ▢1 ½ cups crispy fried onions
• ▢1 cup sharp cheddar cheese optional Recipe Notes
1. Canned, fresh or frozen beans
work in this recipe. In place of
Directions frozen beans, you can use either
1. Preheat oven to 350°F. of the following:
2. If using fresh or frozen green beans, boil just until 2. drain 2 (14 ½ ounces) cans green
tender crisp. beans
3. Combine soup, milk, soy sauce, pepper, green beans, 3. 1 ½ pounds fresh green beans,
1 cup onions and cheese (if using) in a casserole dish. trimmed and cooked

https://www.spendwithpennies.com/classic-green-bean-casserole/
 R E U B E N
C A S S E R O L E 4. Remove cover, sprinkle with
cheese and bake uncovered
Prep Time: 10 mins Cooking Time: 40 mins for another 10 minutes, or
Total Time: 50min Yield: 6 servings until cheese is melted and
bubbly..
Ingredients
• 6 slices rye bread, cubed
• 1 (16 ounce) can sauerkraut, drained and rinsed
• 1 pound deli sliced corned beef, cut into strips
• ¾ cup Russian-style salad dressing
• 2 cups shredded Swiss cheese

Directions
1. Preheat oven to 400 degrees F (200 degrees C). Nutrition Facts
2. Spread bread cubes in the bottom of a 9x13 inch Per Serving: 450 calories;
baking dish. Spread sauerkraut evenly over the bread protein 28.2g;
cubes, then layer beef strips over sauerkraut. Pour carbohydrates 30.8g; fat
dressing over all. 24.3g; cholesterol 82.3mg;
3. Spray aluminum foil with cooking spray and use to sodium 2078.4mg.
cover baking dish, sprayed side down. Bake in the
preheated oven for 20 minutes.
https://www.allrecipes.com/recipe/25407/reuben-casserole/
 O V E R N I G H T
F R E N C H T O A S T Directions
C A S S E R O L E 1. For the French toast: Grease the baking pan
with butter. Tear the bread into chunks, or
cut into cubes, and evenly distribute in the
Prep Time: 15 mins Cooking Time: 45 mins pan. Crack the eggs in a big bowl. Whisk
Total Time: 13hrs Yield: 12 servings together the eggs, milk, cream, granulated
sugar, brown sugar and vanilla. Pour
Ingredients evenly over the bread. Cover the pan
French Toast: tightly and store in the fridge until needed
• (overnight preferably).
Butter, for greasing
2. For the topping: Mix the flour, brown
• 1 loaf crusty sourdough or French bread sugar, cinnamon, salt and some nutmeg in a
• 8 whole eggs separate bowl. Stir together using a fork.
• 2 cups whole milk Add the butter and with a pastry cutter, and
• 1/2 cup whipping (heavy) cream mix it all together until the mixture
• 1/2 cup granulated sugar resembles fine pebbles. Store in a re-
• 1/2 cup brown sugar sealable plastic bag in the fridge.
• 2 tablespoons vanilla extract 3. When you're ready to bake the
Topping: casserole, preheat the oven to 350
• 1/2 cup all-purpose flour degrees F. Remove the casserole
• 1/2 cup firmly packed brown sugar from the fridge and sprinkle the
• 1 teaspoon ground cinnamon topping over the top. Bake for 45
• 1/4 teaspoon salt minutes for a softer, more bread
• Freshly grated nutmeg pudding texture or for 1 hour or
• 1 stick cold butter, cut into pieces, plus more for serving more for a firmer, crisper texture.
• Warm pancake syrup, for serving 4. Scoop out individual portions. Top
• 1 cup fresh blueberries, for serving with butter and drizzle with warm
https://www.foodnetwork.com/recipes/ree-drummond/cinnamon-baked-french-toas pancake syrup and sprinkle with
t-recipe-2120484 blueberries.
DESSERTS 
 C H O C O L A T E
S W I S S R O L L Vanilla Whipped Cream
• 1 cup (240ml) cold heavy
Prep Time: 1 hour Cook Time: 10 minutes cream or heavy whipping cream
Total Time: 3 hrs, 40 min Yield: 10-12 slices • 3 Tablespoons (38g) granulated
sugar or confectioners’ sugar
Ingredients • 1 teaspoon pure vanilla extract
• 4 large eggs, separated • optional: 2 Tablespoons
• 2/3 cup (135g) granulated sugar, divided marshmallow creme (“Fluff”)
• 1 Tablespoon (15ml) strong brewed coffee *or* 1
teaspoon espresso powder
• 1/4 cup (60g) unsalted butter, melted (see note)
• 1 teaspoon pure vanilla extract
• 1/2 cup (63g) all-purpose flour (spoon & leveled) Chocolate Topping
• 3 Tablespoons natural unsweetened cocoa powder, • 1/2 cup (120ml) heavy
plus 2 Tablespoons (10g) for rolling* cream or heavy whipping
• 1 teaspoon baking powder cream
• 1/4 teaspoon salt • one 4 ounce bar (113g) semi-
sweet chocolate, finely
• https://sallysbakingaddiction.com/chocolate-cake-roll chopped
/ • optional for glossy shine: 1
teaspoon light corn syrup
 Instructions
1. Preheat oven to 350°F (177°C). Spray a 12×17 inch baking pan with nonstick spray or grease with butter,
so the parchment paper sticks. Then line it with parchment paper so the cake seamlessly releases. Spray or
grease the parchment paper too. We want an extremely nonstick surface for this cake roll.
2. Make the cake: Using a hand mixer or a stand mixer fitted with whisk attachment, beat the egg whites and
1/3 cup (67g) granulated sugar together in a medium bowl on high speed for 5 minutes or until stiff peaks
form. Set aside. In another bowl, beat the egg yolks, remaining sugar, and vanilla extract together until pale
and creamy, about 2 minutes.
3. Sift the flour, 3 Tablespoons cocoa powder, baking powder, and salt together into a large bowl bowl. Pour
the melted butter, coffee, and egg yolk mixture over the dry ingredients. Beat everything together on
medium speed until completely combined. Using a rubber spatula or wooden spoon, gently fold in the egg
whites until completely combined. Avoid over-mixing and deflating those whites. Batter will be very light.
4. Spread batter evenly into prepared pan. It will be a very thin layer. Shimmy the pan on the counter to
smooth out the top. Bake for 10 minutes or until the top of the cake gently springs back when touched with
your finger. Do NOT over-bake.
5. Prepare to roll: As the cake bakes, place a piece of parchment paper (larger than the cake) or a thin
kitchen/tea towel flat on the counter. (Note: I find a kitchen towel is better to help prevent cracking.) Using
a fine mesh sieve, dust parchment/towel with 2 Tablespoons of cocoa powder. Once the cake comes out of
the oven, quickly run a knife around the edges to loosen it. Immediately invert it onto the parchment/towel.
Peel off the parchment paper that was on the bottom of the cake as it baked. Starting with the narrow end,
begin tightly rolling the hot cake up with the parchment/towel. Do this slowly and gently. The cake will be
warm. Allow the cake to cool completely rolled up in the parchment/towel. Feel free to place it in the
.
refrigerator to speed it up, about 3 hours and up to 1 day. (Note that you must bring it back to room
temperature before unrolling, so make sure you set aside enough time.)
 Instructions
6. Bring cake to room temperature if it was in the refrigerator. The cake is prone to cracking if
unrolled while cold.
7. Make the whipped cream: Using a hand mixer or a stand mixer fitted with a whisk attachment,
whip the heavy cream, sugar, and vanilla extract on medium-high speed until medium to stiff
peaks form, about 2-3 minutes. Then beat in the marshmallow creme, if using.
8. Slowly and gently unroll the cake. Spread whipped cream evenly on top, leaving about a 1/2
inch border around the cake. Gently roll the cake back up, without the parchment/towel this
time. Place on a wire rack set on a baking sheet (to catch the extra ganache). Set aside on the
counter or in the refrigerator as you prepare the ganache.
9. Make the ganache topping: Place chopped chocolate and corn syrup, if using, in a medium
bowl. Heat the cream in a small saucepan until it begins to gently simmer. (Do not let it come
to a rapid boil– that’s too hot.) Pour over chocolate, then let it sit for 2-3 minutes to gently
soften the chocolate. Slowly stir until completely combined and chocolate has melted.
10. Pour ganache all over cake roll. Feel free to spoon up any dripped ganache and spoon over the
cake again. Refrigerate for at least 30-60 minutes before slicing and serving.
11. Cover leftover cake and store in the refrigerator for up to 3 days.
S H A V E D I C E 3. Let syrup cool completely and
then strain with a fine mesh
Prep Time: 15 min strainer to remove all seeds and
Total Time: 20 min Yield: 6-8 cups pulp. You can use the syrup
immediately or store in the
Ingredients refrigerator.
• 1 1/2 cups fruit strawberries, pineapple, etc 4. Place ice in a blender to crush (or
• 2 Tbsp lemon or lime juice use a shaved ice machine if you
• 3/4 cup water have one)! Pour syrup over ice
• 3/4 cup sugar until well coated and enjoy!
• Ice
Notes
Instructions If you are using fruit that has an
1. Place fruit in a blender or food processor and blend extremely high water content (like
watermelon), reduce the amount of
until pureed.
water you add by about 1/4 cup.
2. Pour the mixture into a saucepan and add the
Also, if you are using fruit like
lemon/lime juice, water and sugar. Cook over
watermelon that is extra sweet, you
medium heat, stirring occasionally until boiling. Turn can easily reduce the amount of
heat down slightly and continue to simmer for 5 added sugar without even noticing!
minutes before removing from heat. Each batch of syrup makes enough
for about 6-8 snow cones. This will
3. https://butterwithasideofbread.com/homemade-fresh- depend on the size of the snow cone
fruit-shaved-ice/ and the amount of syrup you are
using.
 C O C A - C O L A
C A K E Directions
1. Preheat oven to 350°. Grease a
Prep Time: 25 min Cook Time: 25 min 13x9-in. baking pan.
Total Time: 1 hr Yield: 10-14 slices 2. In a large bowl, whisk the first 5
ingredients. In a small saucepan,
Ingredients combine cola, butter and cocoa;
• 2 cups all-purpose flour bring just to a boil, stirring
• 2 cups sugar occasionally. Add to flour
• 1 teaspoon baking soda mixture, stirring just until
• 1/2 teaspoon salt moistened.
• 1/2 teaspoon ground cinnamon 3. In a small bowl, whisk eggs,
• 1 can (12 ounces) cola buttermilk and vanilla until
• 1 cup butter, cubed blended; add to flour mixture,
• 1/4 cup baking cocoa whisking constantly.
• 2 large eggs, room temperature 4. Transfer to prepared pan. Bake 25-
30 minutes or until a toothpick
• 1/2 cup buttermilk inserted in center comes out clean.
• 1 teaspoon vanilla extract 5. About 15 minutes before cake is
Glaze: done, prepare glaze. In a small
• 1 can (12 ounces) cola saucepan, bring cola to a boil;
• 1/2 cup butter, cubed cook 12-15 minutes or until liquid
• 1/4 cup baking cocoa is reduced to 1/2 cup. Stir in butter
• 4 cups confectioners' sugar, sifted and cocoa until butter is melted;
remove from heat. Add
https://www.tasteofhome.com/recipes/cokecola-cake/ confectioners' sugar; stir until
smooth. Pour immediately over
hot cake.
 R I C E
K R I S P I E S
T R E A T S MICROWAVE DIRECTIONS:
In microwave-safe bowl heat
Prep Time: 10 min Cook Time: 20 min butter and marshmallows on
Total Time: 30 min Yield: 12 slices HIGH for 3 minutes, stirring
Ingredients after 2 minutes. Stir until
• 3 tablespoons butter smooth. Follow steps 2 and 3
• 1 package (10 oz., about 40) JET-PUFFED above. Microwave cooking
Marshmallows times may vary.
• OR
• 4 cups JET-PUFFED Miniature Marshmallows
• 6 cups Kellogg's® Rice Krispies® cereal
Note
1. - For best results, use fresh
Directions marshmallows.
1. In large saucepan melt butter over low heat. Add 2. - 1 jar (7 oz.) marshmallow crème can
marshmallows and stir until completely melted. be substituted for marshmallows.
Remove from heat. 3. - Diet, reduced calorie or tub margarine
2. Add KELLOGG'S RICE KRISPIES cereal. Stir until is not recommended.
well coated. 4. - Store no more than two days at room
temperature in airtight container.
3. Using buttered spatula or wax paper evenly press 5. - To freeze, place in layers separated by
mixture into 13 x 9 x 2-inch pan coated with cooking wax paper in airtight container. Freeze
spray. Cool. Cut into 2-inch squares. Best if served the for up to 6 weeks. Let stand at room
same day. temperature for 15 minutes before
serving.

https://www.ricekrispies.com/en_US/recipes/the-original-tr
eats-recipe.html
 P U M P K I N P I E DIRECTIONS:
Prep Time: 15 min Cook Time: 55 min Step 1
Total Time: 70 min Yield: 1-9 inchs Preheat oven to 425 degrees
F. Whisk pumpkin,
Ingredients sweetened condensed milk,
• 1 (15 ounce) can pumpkin eggs, spices and salt in
• 1 (14 ounce) can EAGLE BRAND® Sweetened
medium bowl until smooth.
Condensed Milk
• 2 large eggs large eggs Pour into crust. Bake 15
• 1 teaspoon ground cinnamon minutes.
• ½ teaspoon ground ginger
• ½ teaspoon ground nutmeg
Step 2
• ½ teaspoon salt
• 1 (9 inch) unbaked pie crust Reduce oven temperature to
350 degrees F and continue
Nutrition Facts baking 35 to 40 minutes or
Per Serving: 379 calories; protein 5.9g; carbohydrates until knife inserted 1 inch
30.5g; fat 14.3g; cholesterol 64mg; sodium 352.1mg. from crust comes out clean.
Cool. Garnish as desired.
Store leftovers covered in
https://www.allrecipes.com/recipe/23439/perfect-pumpkin-
pie/ refrigerator.
 THANK
YOU
EVERYONE!