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Recipes from the Twilight Fandom Compiled and Designed by MrsAC

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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

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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

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7. Place them on a lightly greased cookie sheet and bake for 10-13 Yous Thank minutes Page 152

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Cherry Chocolate Chip Muffins By Phoenix Rising

Ingredients: 1 C all purpose flour 1/3 C sugar 1 t baking powder t salt 1 egg 1/3 C milk C canola oil 1 t almond extract OR vanilla extract C halved maraschino cherries 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.

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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.

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12 slices day-old bread, cut into 1 inch cubes 2 (8 ounce) packages cream cheese, cut into 1 inch cubes Syrup Ingredients: 1 cup fresh blueberries 1 cup white sugar 12 eggs, 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. Arrange half the bread cubes in the dish, and top with cream cheese cubes. Sprinkle 1 cup blueberries over the cream cheese, and top with remaining bread cubes. In a large bowl, mix the eggs, milk, vanilla extract, and syrup. Pour over the bread cubes. Cover, and refrigerate overnight. Remove the bread cube mixture from the refrigerator about 30 minutes before baking. Preheat the oven to 350 degrees F (175 degrees C). Cover, and bake 30 minutes. Uncover, and continue baking 25 to 30 minutes, until center is firm and surface is lightly browned. Syrup: In a medium saucepan, mix the sugar, cornstarch, and water. Bring to a boil. Stirring constantly, cook 3 to 4 minutes. Mix in the remaining 1 cup blueberries. Reduce heat, and simmer 10 minutes, until the blueberries burst. Stir in the butter, and pour over the baked French toast.

Delicious Overnight Blueberry French Toast BY: MrsAC

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Great Grandmas Sweet Scone By sapphite.witche


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, cut in lard, add raisins and milk. Divide dough into 6 pieces, pat into rounds, cut each round in 4. Brush with a beaten egg. Bake at 400F (Gas Mark 6 or 200C) for 12-15 minutes. Yields about 24 depending on the size you make them. Alternately, 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).

1 ,

I s s u e

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Sausage Breakfast Casserole By MsKathy


2 pkg Pillsbury Crescent Rolls 1 lb ground breakfast sausage 2 cups sharp cheddar, shredded 5 eggs

Brown sausage and drain, setting aside to cool. Line bottom of 9x13 pan with one pack of crescent rolls. Mix sausage, eggs, and cheese. Layer sausage mixture on top of crescent rolls, unroll second pack and place on top of sausage mixture. Refrigerate overnight. Preheat oven to 350. Brush top of casserole with melted butter. Bake 30-35 minutes. MsKathy's Note: This is another recipe from tara sue me, and I admit -- I was skeptical. I'd never seen anything like this, usually the recipes use bread and I hate those, because they're all soggy and just not my thing. TRY THIS. Trust me, it is SO SO GOOD, and so easy! You'll love it.

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Spicy Pumpkin Muffins By kimpy0464


6.4 oz. butter, softened 1 lb. canned pumpkin 1 pound brown sugar 1 tbsp. pumpkin pie spice 2 tsp. baking soda 1 tsp. baking powder tsp. salt 1.13 lb. all-purpose, unbleached flour 6.4 oz. whole wheat pastry flour

Preheat oven to 350 1. n mixing bowl, cream butter, then add in brown sugar. Mix until well-blended, scraping sides of bowl as necessary. 2. Add in pumpkin, until well mixed with butter and sugar. 3. Mix in pumpkin pie spice, baking soda, baking powder, and salt. 4. At this point, I change to the bread dough attachment on my mixer 5. Add in entire amount of white flour to pumpkin mixture, mixing until it is fully blended. 6. Add in the whole wheat pastry flour, and again, mix together until fully blended (end result will be a stiffer dough) 7. Using an ice cream scoop, place each scoop in a greased muffin pan. You will make approximately 18 muffins. 8. Bake in oven for 30 minutes, or until golden brown and toothpick inserted into middle comes out clean. 9. Cool on wire rack 10. You can also make a loaf of bread, simply cook it 50-60 minutes, or until it is golden brown/ toothpick comes out clean

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(An original recipe from Swan's Bakery, open since 1923, Brooklyn, 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)

Swans Special Pancakes By twanza

Preheat oven to 425. Melt butter in an 10" oven-proof skillet on top of the stove. Place skillet in pre-heated oven. In a small bowl, mix remaining ingredients well (but do not over beat). Pour into pre-heated skillet. Bake at 425 for 15 minutes. Remove from oven and cut into wedges to serve. Top with powdered sugar and lemon juice (and berries, if desired). Makes three to four servings.

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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.) package of cream cheese (softened) 6 green onions, chopped 2 tbsp of sugar 1 dash of garlic powder 1/4 tsp of salt Directions:
1. Preheat the oven to 375 2. In 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 eight pieces of dough 5. Stretch each pieces of dough slightly 6. Put filling in center and seal around 7. Place them on a lightly greased cookie sheet and bake for 10-13 minutes

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Buffalo Chicken Dip By mommy2kh


2 (10 oz.) cans chunk chicken, drained & cut into small pieces 2 (8 oz.) pkgs cream cheese, 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, cut in strips 1-2 boxes chicken-flavored crackers (such as Chicken in a Biskit)

Mix cream cheese and ranch. In a separate bowl, mix chicken and pepper sauce. Spray dip bowl with Pam. Put in cream cheese/ranch mixture then chicken and sauce. Top with cheese. Bake at 350 degrees for 20-25 minutes. Serve with celery and crackers.

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Chicken Buffalo Dip By Messybar


2 x-large canned chicken (10-12.5oz per can) 3/4 cup hot sauce (like Franks Red Hot) 2 8oz packages cream 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. Stir in cream cheese and ranch dressing until well blended and warm. Mix in half of the shredded cheese. Move mixture to slow cooker and sprinkle remaining cheese on top. Set cooker to low setting until mixture is hot and bubbly, then switch to warm.

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1 - 8 oz pkg cream cheese, softened 11/2 cup grated cheese 1 - 7 oz can chopped green chilies - 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, 1 cup cheese, chilies, and seasonings with mixer on medium speed until well blended. Stir in chicken. Spread into a casserole dish. Bake at 350 for 30 minutes until golden brown and heated through. Sprinkle with remaining cheese.

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Fluffy Citrus Fruit By sapphire.witche


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. Add sugar, peels and lemon juice. Cook over low heat for approximately 5 minutes (burns easily, make sure you watch it). Cool well. Fold into whipping cream. Refrigerate. Serve with fresh, cut fruit.

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Guacamole By il-bel-mondo

2 large avocados 1 tomato 1 lime 1 small red onion 1 Serrano or jalapeno pepper garlic powder

1. Slice avocados in half and remove seed and skin. Cut them up into small pieces. 2. Dice a half of a tomato and half a red onion and add to the bowl. 3. The pepper is up to you, depending on how spicy you'd like your Guacamole. I like the Serrano peppers for that extra bite. Add as much or as little as you'd like. 4. cute lime in half and squeeze over mixture. 5. Lastly add a sprinkling of garlic powder. 6. Mix everything together and you're all set to dip in.

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Jalapeno Popper Dip By starfish422


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, optional) 1/4 cup panko bread crumbs 1/4 cup parmigianino reggiano

1. Mix the cream cheese, mayonnaise, cheddar cheese, parmigianino reggiano & jalapenos in a bowl and pour into a baking dish. 2. Mix the panko bread crumbs and parmigianino reggiano and sprinkle over the dip. 3. Bake in a 375F oven until bubbling on the sides and golden brown on top, about 10-20 minutes.

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Mini Ham Puffs By: Kassiah

Ingredients: * About 3 ounces deli ham, finely chopped *2 tablespoons finely chopped onion *1/2 cup finely shredded Swiss or cheddar cheese *1 egg *1 tablespoon fresh parsley, finely chopped *1 1/2 teaspoons Dijon mustard *a little pepper *1 8-oz package refrigerated crescent rolls

1. Preheat oven to 350. Spray a mini muffin pan with non-stick spray. 2. Unroll dough and press into one large rectangle. Cut into 24 squares (I use a ruler and pizza cutter). Press one square of dough into each muffin cup to form a [crust]. 3. Mix all remaining ingredients. 4. Fill each muffin cup with ham mixture. 5. Bake 12-14 minutes, until puffs are light golden brown. Makes 24 appetizers in golden brown. Serve immediately.

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1 (8 ounce) wheel Brie cheese 3 tablespoons apricot preserves 1/2 (17.5 ounce) package frozen puff pastry, thawed 1 egg white

Pastry Wrapped Brie By MsKathy

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a cookie sheet. Slice one wheel of Brie cheese in half horizontally, so you have 2 circles of cheese. Spread apricot or peach preserves on (the cut side) half of one circle of brie. Make sandwich out of the two halves of Brie, so that the preserves are in the center of both halves. 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. Brush the puffed pastry with the egg white. Bake for 30 minutes, or until the pastry in golden brown. Serve immediately.

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White Queso Dip By il-bel-mondo


1 pound ground sausage 1 reg can of Rotel -or- fresh pico de gallo 2 blocks of regular Philadelphia Cream Cream-softened

Brown sausage in large skillet over medium heat. Once cooked all the way through, add in Rotel Cube both blocks of cream cheese and add to the sausage mix. Let it melt in the skillet-stirring occasionally so that it doesn't burn. Once it's all mixed and melted into gooey goodness it's ready to go. Serve with White tortilla chips--it's the best. (I make this every holiday and it's a family fav)

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Soups & Salads

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Baked Potato Soup By lisab


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, divided 6 bacon slices, cooked and crumbled

1. Preheat over to 400 2. Pierce potatoes with fork, bake at 400 for 1 hour or until tender. Cool. peel (you may use peels if you like them). 3. Lightly spoon flour into a dry measuring cup and level with a knife. Place flour in a large Dutch oven; gradually add milk, stirring with a whisk until blended. Cook over medium heat until thick and bubbly (about 8 minutes). Add mashed potatoes, 3/4 cup cheese, salt and pepper, stirring until cheese melts. Remove from heat. 4. Stir in sour cream and 1/2 cup onions, Cook over low heat 10 minutes or until thoroughly heated (do not boil). Sprinkle each serving with cheese, onions and bacon. Yield: 8 11/2 cup servings. This recipes is a great quick meal because you can bake the potatoes earlier and the rest goes together in a jiff. If you want to make it a low fat meat just substitute low fat milk, sour cream and cheese.

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Potato Leek Soup By blondieAKArobin


1 leek (about 1 diameter), sliced 1 small onion, sliced C butter 2T flour 3 cans chicken broth/stock (approx. 5C Swansons is best) 4 medium potatoes, 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. Place rings into a large bowl of water and swish around. Let the leeks stand 5-10 minutes while any sediment settles in the bottom of the bowl (the leeks will float). Skim the clean leeks off the top and discard the dirty water. Saut leeks and onion until soft in large skillet or soup pot with butter. Add flour, cook for 3 minutes. Add chicken broth & potatoes, simmer, covered, 30 minutes or until potatoes are soft. Puree mixture (I use a stick blender right in the pan). Whisk in sour cream to taste (original recipe called for 8oz, I use 16); add parsley if desired. Salt and pepper to taste. Great hot on cold days, or cold on hot days. (Serves 4-8)

Turkey Rice Soup By Cullenary Curser


2 tbsp butter (and it has to be butter - none of that margarine crap) 2 cups turkey diced. 2 carrots, diced 1 onion very finely diced 2 celery stalks chopped 1 tsp each, dried thyme and ground sage. I love sage so 1 tsp isn't enough for me. Add it to taste, but start with at least 1 tsp 2/3 cup parboiled long-grain white rice - Ive been known to add a wee bit of wild rice too. 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, melt butter over medium head. Cook carrots, onion, celery, thyme and sage stirring, for about 5 min or until onion is softened. Stir in rice. At this point your kitchen should smell like heaven. Add stock and tomato paste. Cover and bring to boil over high heat. Reduce heat to medium-low; boil gently for 15 min or until rice is almost tender. Stir in turkey and cook, uncovered, for about 5 min or until rice is tender. Keep the soup on a low temp and uncovered!!! Whisk flour into milk (cornstarch) in medium bowl. Microwave for 2-3 min - it should have started to thicken just a bit (if it's thickened too much don't worry). Now throw a couple of ladles of the soup broth into the bowl. This helps warm up the milk so that it doesn't curdle (and if it does - don't worry it'll still taste awesome) Gradually whisk into soup. Ta da!
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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. oil 1/2 C. lemon juice (from concentrate is fine) 2 cloves of garlic minced or pressed 1 1/2 tsp oregano, 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. -Grill and cool, then chop into bite size pieces. 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, chopped finely 1/2 cup to 3/4 cup crumbled feta cheese (I love this shit and tend to add more) 16 oz. 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, pressed 4 tsp sugar salt and pepper to taste - Whisk until combined. Taste it first before adding extra vinegar. If it tastes too oily, and more vinegar, if it tastes too vinegary add more sugar or oil. -In a large bowl, combine pasta, chopped chicken, tomatoes, an spinach, onion, cucumber and dressing. Sprinkle with feta cheese.

Lemon Cumin Chickpea Salad By Cullenary Curser

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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, crumbled 1 pint of cherry tomatoes or 3-4 Roma Tomatoes 1/2 cup walnuts (or more) 1-2 cloves of garlic, 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. Set aside in large bowl. Finely dice the red and yellow pepper. Slice cucumber in half and remove seeds using edge of teaspoon. Continue to dice cucumber. Toss into the bowl Dice tomatoes if using Roma or larger tomatoes. Or just rinse those cherry tomatoes and pitch them into the bowl. Add Feta and Garlic. For Dressing: Combine all ingredients in bowl and mix until combined. Pour over salad. 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)

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Cranberry Vinaigrette By kimpy0464


1 c. Light cranberry juice (no sugar added) c. Olive oil c. Dijon mustard c. Balsamic vinegar Salt and pepper to taste Shakable storage container for salad dressing

1. In a bowl, stir together balsamic vinegar and mustard. Mix until well blended. 2. Stir in olive oil until well blended. 3. Pour vinegar/oil mixture and cranberry juice into dressing container and seal. Shake until well blended. Suggested salad toppers: Cheddar/sourdough squares Dried cranberries Smoked gouda or cheddar Pumpkin seeds Sliced Bosc pears Arugula lettuce

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Strawberry Spinach Salad By: MrsAC


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 - rinsed, dried and torn into bite-size pieces 1 quart strawberries - cleaned, hulled and sliced 1/4 cup almonds, blanched and slivered

In a medium bowl, whisk together the sesame seeds, poppy seeds, sugar, olive oil, vinegar, paprika, Worcestershire sauce and onion. Cover, and chill for one hour. In a large bowl, combine the spinach, strawberries and almonds. Pour dressing over salad, and toss. Refrigerate 10 to 15 minutes before serving.

Salad Shirazi By: Kassiah

This is a traditional Persian salad. Ingredients: * 4 pickling cucumbers or 1 large cucumber * tomatoes, quartered or sliced * 1/2 small purple onion, finely chopped * about 2 tbsp cilantro or mint, finely chopped * small lemon or lime * olive oil * salt and pepper 1. Peel cucumber and remove seeds. Cut length-wise into quarters and dice. 2. Combine cucumber, tomato, onion, and cilantro. 3. Squeeze the juice of the lemon (or lime) onto salad and add about an equal amount of olive oil. 4. Mix thoroughly. 5. Add salt and pepper to taste.

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Main Course

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BeckLyns Baked Mac & Cheese


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. Once the noodles have been drained, put them back into the pot to mix in ingredients. Preheat the oven to 350 degrees. Add in the cheeses, butter, milk, and eggs. While the ingredients are being stirred in, you may season to taste with salt, pepper, paprika, and any other seasonings you may enjoy. Pour the now mixed noodles into a pan to bake for 35 minutes. Remove, serve, and enjoy

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Beef Barbacoa By kimpy0464


3lb chuck roast 1-16 oz can diced tomatoes (undrained) 1 jalapeno pepper 1-12oz bottle of beer 1 small yellow onion, diced 2 cloves garlic, diced 1 c. beef broth 1 tsp. garlic salt 1 tsp. pepper 1 tbsp chili powder

PREPARATION: 1. Brown roast on all sides in saut pan, reserving any browned areas in the pan 2. Remove roast, place in dutch oven or crock pot 3. Brown onions and garlic, spices, beer, and beef broth 4. Cover and cook over low heat until beef falls apart, approx. 5-6 hours 5. If mixture seems too runny, remove lid towards the end of cooking to reduce the sauce

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Cheddar Broccoli Chicken Supreme By batgirl8968


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; 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; 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

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Chicken Corn Chowder By Ladyeire72

Ingredients: 4 slices bacon 1/4th cup diced onion 2 Tbsp flour 1 Cup Heavy Whipping Crme Gallon Milk 4 Cups Finely Shredded Cheddar Cheese 2 medium sized boneless, skinless chicken breasts, cooked and diced 1 can corn jar mild salsa 2 large russet potatoes, diced and baked. Salt & Pepper to taste Note: If you desire thicker chowder, you may add another cup or two of cheese or mix 1 Tbsp of corn starch with 1/4th cup of cold water, stir until smooth, and whisk into the pot and stir until chowder is thicker.

Prep-Work: (45-minutes) Before starting the chowder, grill or skillet cook the two medium thawed breast of chicken until internal temperature is at 160degrees. Dice chicken breast into -inch cubes and put on a plate or in a bowl and set to the side. Preheat oven to 350-degrees. Skin and cut two large potatoes into -inch cubes and spread them out on a greased pan. Place in the oven for 30-minutes. Remove and put pan to the side. Turn oven to broiler. 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. In large pot, cook bacon at medium-high until crispy. Set cooked bacon on a paper towel. Keep bacon grease in the large pot. Making the Chowder (15-minutes) 1. 2. 3. 4. 5. 6. 7. 8. 9. Turn stove burner to medium. Add diced onion to hot bacon grease in the pot and stir until onion is cooked. Add flour to onion and grease and stir until flour absorbs the grease. Whisk in heavy whipping cream and stir. Add salt and pepper. Very slowly, whisk in Milk and keep whisking until there are no more lumps. When mixture gets close to a boil, add cheese one cup at a time and whisk until fully melted before adding the next cup of cheese. Crumble up crispy bacon and add to the pot. Add the diced chicken, potatoes, and corn to the pot. Stir well. Stir in salsa.

Serve with warm dinner rolls to dip in the chowder.

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Chicken Enchiladas By Phoenix Rising


1 lbs chicken or turkey breast halves or tenders or meat from a rotisserie chicken 1 T oil 1 green or red bell pepper, seeded and cut in strips 1 can mild chopped green chilies 1 large onion, diced 1 8oz brick of cream cheese, softened 1 T garlic powder, or more to taste 1 T chili powder, or more to taste Black pepper 1 package tortillas, burrito size (the large ones) 2 cans green (mild) or red (hot) enchilada sauce 2 C shredded Mexican cheese blend, or cheddar, or Colby Jack

Poach chicken in water or chicken broth until no longer pink and juices run clear. Discard cooking liquid. Alternatively, brown chicken in a skillet until juices run clear and its no longer pink. Heat a large nonstick skillet over medium high heat; add oil, pepper, and onion. Saut until vegetables are softened, about 3-5 minutes. Cut up chicken into small chunks and add to the vegetables, stir to combine and lower heat to medium or medium low. Add the cream cheese, garlic powder, chili powder, and black pepper to taste. Heat though. Spray a 13x9x2 baking dish with nonstick spray, and open one can of sauce and pour it over the bottom of the dish. Take the tortillas out of the package and warm them in the microwave for 30-45 seconds between two damp paper towels. Spread approximately 1/3 cup of chicken mixture onto a tortilla and fold it up, folding in the sides first, then folding over so the mixture cant leak out. Place in the pan, seam side down. Repeat until all tortillas have been used up. Pour the second can of sauce over the tops of the enchiladas. Sprinkle with cheese. Bake for 15-20 minutes until heated through and cheese is melted. Serve with sour cream and salsa.

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Chicken Salsa Wraps By Laurie

Ingredients: 2 Boneless Skinless Chicken Breasts - Your favorite Mild or Spicy jar salsa - Your favorite block cheese - Wraps

Directions: Grill the chicken breast. Let cool and then cut into strips. On a wrap put some chicken strips add salsa and cheese. Fold up the sides the roll. If it doesn't stay closed use toothpicks. Put on a cookie sheet and put in a 350 degree oven to let cheese melt and become golden brown.

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Chicken Squares By MandyLeigh87


1 (3 ounce) package cream cheese, softened 3 tablespoons butter, melted 2 cups cooked cubed boneless chicken or 2 (5 ounce) cans boneless chicken 1/4 teaspoon salt and pepper, 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. Add remaining ingredients (except crouton) to cream cheese mixture; mixing well. Place 2 crescent rolls together to make a square. Roll out to press seams together. Place spoonful of chicken mixture on each square. Fold up corners to middle, overlapping ends. Spoon melted butter on top of squares and sprinkle croutons on top. Bake at 350 degrees for 25 minutes.

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Crockpot Chicken Taco/Burrito Filing By MsKathy


4-6 chicken breasts (boneless, skinless is what I use) 1 pkg taco seasoning 1 jar salsa (any kind -- really)

Directions: Layer in order, in crock-pot. Cook on low 6-7 hours. Shred in liquid, if desired, or lift out chicken and then shred/eat.

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Crockpot Taco Soup By MsKathy


1 1/2 lbs lean ground beef 1 clove garlic, crushed 1 envelope taco seasoning 1 package ranch dressing (regular, buttermilk, or Fiesta) 2 (15oz) cans Mexican-style stewed tomatoes 2 (15oz) cans chili beans, liquid reserved 1 (15oz) can whole kernel corn, drained crushed tortilla chips, for topping shredded sharp cheddar cheese, for topping sour cream, for topping

In a skillet, brown ground beef with crushed garlic until it is no longer pink, drain, and place into crock pot. Add taco seasoning, ranch dressing, tomatoes, chili beans, corn, and 1 cup of water. Mix well. Cover and cook on high for 1-2 hours. Serve in bowl, topped with chips, cheese, and sour cream, if desired. Based on this recipe -

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Favorite Grilled-Chicken Marinade

by mommy2kh
Ingredients: 3 cloves garlic 1 medium yellow onion, diced 1/4 cup parsley 1/4 cup basil 1 tsp. dry mustard 2 tsp. Dijon mustard 2 tsp. kosher salt 1/4 tsp. black pepper 1/4 cup extra virgin olive oil juice of one lemon 2 lbs. chicken

Combine all ingredients. Add chicken and coat with marinade. Allow to marinate for two hours. Grill and enjoy!

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Fideu By Elisabeth Snchez


fish broth (prepared) or --1/2 lb. fish, such as tunny, halibut or shark and 6 cups of fish or shrimp stock. 1/2 lb. large shrimp (20/pound) 1/2 lb. small clams 10 mussels 2 medium tomatoes 3 cloves garlic 2 dry red pepper pods 1/2 lb. squid 1 lb. short thick noodles 1/4 teaspoon saffron threads 4 to 6 oz. virgin olive oil salt to taste

Sauce (optional):

"Fideu" is very common to be eaten mixed with "allioli". For which you'll need: 1 egg. 1 clove of garlic. Olive oil. Salt.

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Valencia (Spain) is "the land of rice" and dozens of different rice dishes, however "Fideu" is a very popular traditional main course similar to "paella." Cooked in a paella pan, it is made with noodles and seafood cooked in fish broth. "Fideu" is quicker and easier than making "paella," and is as colorful and flavorful as well, making it a perfect dish for warm weather. -- Serves 6-8. 1. Clean the squid and trim tentacles. Slice squid into rings. 2. Cut each tomato into 8 pieces. Peel garlic cloves and place in a mortar and mash with the pestle. 3. 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. 4. When hot enough, add noodles; sprinkle with salt and cook, stirring almost constantly, until they darken. Try to avoid letting more than a few pieces blacken. Add olive oil as needed to prevent sticking. Then removed from the pan and set aside to use later. 5. Let the pan heat up again and then saut the shrimp and squid in the olive oil (always add olive oil as needed to prevent sticking.) 6. Pour the fish broth to a saucepan. 7. Once the shrimp has cooked, it will turn pink. Remove the shrimp and squid from the pan and set aside. Leave the oil in the pan. 8. Put the diced tomatoes (instead, 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 saut for two minutes. 9. Add the short noodles to the mix in the pan and stir. 10. When the broth starts to boil, pour it into the pan, until it covers the contents and stir. Spread the clams, mussels and squid around the pan, add the saffron threads, and arrange the shrimp on top. Cook for 15 minutes, or until the pasta is al dente." Add broth if needed until the noodles are cooked, but keep in mind that "Fideu" isn't supposed to have a lot of stock. 11. Remove from kitchen range, cover with aluminum foil or newspaper and let it set for 5 minutes. Uncover and serve. -- there are several other variations for this recipe, with red pepper, onion, without mussels, etc. Allioli: Brake the egg into a recipient. Add the garlic, peeled and chopped and a bit of salt. Add 11&1/2 cups of oil and mix with an electric mixer. The texture should be similar to mayonnaise. Add more oil if necessary and mix until you feel satisfied. Buen provecho!
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Fish Taco Marinade By MsKathy


2 limes 2 tbsp chili powder 1/2 tbsp cumin 1 tbsp garlic, 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. Whisk together marinade and pour over fish. Allow to marinade in refrigerator no less than 15 minutes, but no longer than 2 hours, as the fish will begin to cook from the acid in the citrus. Grill or bake until cooked and use in tacos as usual. Recipe shared with me by High Queen of Doom, Mistress of All Things Domestic

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Get-Your-Kids-To-Eat-Spinach Penne By Aylah50

Ingredients: 3 cups whole wheat penne 1 bag fresh, washed spinach 1/2 cup sun dried tomatoes 3 cloves fresh, minced garlic 1 stick light butter 1 container grated 3 cheese blend of Asiago, Parmesan and Romano Optional: 1 bag frozen broccoli 2 chicken breasts

Directions: Fill a pot with hot, salted water and cook whole wheat penne according to box instructions. While penne is cooking, melt butter in a large pan over medium heat. When butter is halfway melted, add garlic. Once butter is completely melted and garlic is fragrant, add sun dried tomatoes and spinach. Stir frequently until spinach wilts completely. Drain pasta and add to butter garlic mixture. Mix thoroughly with sun dried tomato and spinach. Finally, add container of 3 cheese mix. Allow to melt and stir vigorously. Serve and enjoy! You can also substitute spinach for broccoli. If you do, drop broccoli in with pasta 2-3 minutes before draining. Strain water from broccoli thoroughly. Continue with recipe as written. You can also add chicken to this recipe. Pan sear or grill chicken strips, or thinly pounded breasts, and place on plate, tented with tin foil. When pasta is finished cooking and plated, place chicken on top.

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Grandmas Chicken Noodle Soup By EJ Santry


Whole chicken 2 qt. water Chopped celery Chopped carrots 4 chicken bullion cubes 1 pkg. egg noodles salt and pepper

This is my beloved grandmother's recipe. She just passed away this May, and it would make her so happy to know that I am sharing this for a good cause. She always served this with crescent rolls and orange Jell-O with mandarin oranges. :) This makes a LOT! Great to share with friends! 1. In a large cooking pot, put in the chicken, carrots, celery, and the water. Depending on size of chicken, more water may be needed. Add water until the chicken is just covered. Cook for 1 hour. 2. Pull cooked chicken out and let cool. Pull apart when cooled. 3. Add bouillon cubes to cooking water and bring to a boil. Add the noodles. 4. When the noodles are cooked, add the chicken and simmer for 10-15 minutes.

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, 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

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By MsKathy

Preheat an oven to 400 degrees F (200 degrees C). Line a baking sheet with foil and spray with cooking spray. In a bowl, mix together the red wine vinegar, 1 tablespoon yellow mustard, the spicy mustard, coarse-grained mustard, 1 tablespoon of honey, and the vegetable oil. Place the chicken breasts between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound the chicken with the smooth side of a meat mallet to a thickness of about 1/4 inch. Coat the chicken well with the mustard mixture. Place the pretzels into a resealable plastic zipper bag and roll the bag under a rolling pin to finely grind the pretzels. Place the coated chicken breasts, one at a time, into the bag, seal, and shake the bag to thoroughly coat each chicken breast with pretzel meal. Place the chicken breasts on the prepared baking sheet and spray each breast with cooking spray. Bake the chicken in the preheated oven until the coating is golden brown and the meat is no longer pink in the center, about 25 minutes. Flip the chicken after about 12 minutes of cooking to brown both sides. Mix together the mayonnaise, 2 tablespoons of yellow mustard, 3 tablespoons of honey, and salt in a bowl. Drizzle the honeymustard sauce over the chicken to serve. I got this recipe from -- my family BEGS me to make it! A huge hit with my husband and 8-year-old daughter.

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Jays Alfredo By Jays World


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'. Add a little flour and stir it whiteish. Add about 1 liter of chicken stock in and let it boil for about 40 minutes. (Those who like a little garlic can add a little while it's boiling.) Strain the sauce and alloy (just add it) a yolk and a little double-cream. Now you can begin tasting. Add just a slighter of salt 'n pepper, then begin to add the herbs (after taste) and parmesan. Fry the chicken with some garlic (you can skip it if you don't like much garlic, I on the other hand am addicted.) Remember, always fry chicken with oil, NEVER BUTTER! Cook the pasta, remember, you can use almost whatever you want, though tagliatelle is delicious. Mix the pasta and sauce, sprinkle some fine-chopped parsley on top, slice the chicken and adorn it across the pasta. If you want you can always do some cool cutting on a tomatoes, like make it a rose, and put it in the oven for five minute. Can also fry some mushrooms and strew across the pasta. And at last, sprinkle some parmesan on top and...vila!' (I presented this in a mid-term at cooking school, my own twist on an Alfredo Chicken, and got a B...don't' hate on me, I did it a little different and no one EVER gets an A...) Thank you all.

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Lemon-Pepper Fettuccine By ruthperk


Kosher salt 12 ounces fettuccine 1 tablespoon unsalted butter 1 large shallot, 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, plus more for garnish Freshly ground pepper Crusty bread, for serving (optional)

Bring a large pot of salted water to a boil. Add the fettuccine and cook as the label directs. Drain, reserving about 1/2 cup cooking water. Meanwhile, melt the butter in a skillet over medium heat. Add the shallot and a pinch of salt and cook, stirring occasionally, until lightly golden, about 3 minutes. Whisk the cream, egg yolk and lemon zest in a bowl. Reduce the heat to low and add the cream mixture and cheese to the skillet. Cook, whisking, until slightly thickened, about 2 minutes. Season with salt and 2 to 3 teaspoons pepper. Add the pasta to the skillet and toss, adding enough of the reserved cooking water to loosen the sauce. Divide among bowls and garnish with more pecorino. Serve with crusty bread, if desired.

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Maff Peanut Stew By SteffiTwoBits


1 cup natural unsweetened peanut butter 3 cups chicken stock, heated 2 Tbsp tomato paste 2 Tbsp cooking oil 1 stewing chicken, skinned and cut in pieces (or 2.5 lb. beef stew cubes) 2 onions, finely chopped 4 carrots, cut in 1.5 inch chunks 2 cups cabbage, medium chopped 1 small red hot habanero pepper Salt & pepper to taste

In large mixing bowl, pour heated broth onto peanut butter and tomato paste and mash into even mixture. (Traditionally with hands, or gently with whisk.) Set aside. In large heavy cooking pot, saut chicken and onions in oil over medium high heat until nicely browned. (If using beef, get meat 2/3 done.) Add carrots and cabbage and cook on medium heat until veggies are 1/2 done. Pour sauce into cooking pot, along with whole hot pepper, and reduce heat. Check regularly as it cooks (approx. 30-40 minute) to see if sauce is getting too spicy. Do not puncture hot pepper! Remove it as soon as sauce reaches desired hotness! Simmer until meat and veggies are fully cooked and tender, and sauce has reduced to nice, thick stew-like "gravy." Salt and pepper to taste. Serve over Thai jasmine rice, and season with Maggi Sauce (or soy sauce) to your taste. Bon apptit !

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Mediterranean Chicken Pasta by mrstwister712

Ingredients: 3 tablespoons olive oil 1 pound skinless boneless chicken breasts, sliced diagonally 1 (8 1/2-ounc) jar sun-dried tomatoes, julienned (1 cup) 2 tablespoons garlic, minced 1 pound penne pasta 1/4 cup fresh basil 1 (8 1/2-ounce) can artichoke hearts in water, quartered and drained (1 cup) 1/2 cup kalamata olives, pitted (1/4 pound) 6 ounces feta cheese, crumbled 1/4 cup heavy cream 2 teaspoons dried oregano Salt and pepper, to taste

Boil water for pasta in a pasta pot, fitted with a strainer. Heat oil in a skillet over medium heat. Brown chicken strips until no longer pink -- about 3 minutes each side. Add sun-dried tomatoes and garlic to skillet. Saut for 2 minutes. In the meantime, add the pasta to boiling water, cook until al dente according to box directions. Now add the basil, artichoke hearts, olives and feta cheese to the skillet. Saut 1 minute then stir in the cream. Strain the pasta and transfer to a large pasta bowl. Add the chicken saut to the pasta and toss. Season with oregano, salt and pepper before serving.

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Panera Copycat Broccoli Cheese Soup By MsKathy


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, julienned 1/4 teaspoon nutmeg 8 ounces grated sharp cheddar cheese salt and pepper

Saut onion in butter. Set aside. Cook melted butter and flour using a whisk over medium heat for 3-5 minutes. Stir constantly and add the half & half. Add the chicken stock. Simmer for 20 minutes. Add the broccoli, carrots and onions. Cook over low heat 20-25 minutes. Add salt and pepper. Can be pured in a blender but I don't - I usually use a potato masher to mash up the broccoli a bit. Add cheese. Stir in nutmeg. I usually need to add about 1c of stock at the end, because the soup is just too thick for our preference, but don't add it until after everything is stirred in, in case it turns out perfect for you. I got this recipe from Manyafandom, one of the best recipe sources.

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Pizza Dough By kimpy0464

Ingredients: 1 package dry yeast (I always use the quick rise kind (Fleischmanns)) 1 tsp. sugar 1 c. warm water, 100-110 3 c. all-purpose flour, divided tsp. salt

1. 2. 3. 4. 5. 6.

Dissolve yeast and sugar in warm water in a large bowl Let stand for 5 minutes, to ensure that yeast is active and will rise Lightly spoon 1 c. 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, one cup at a time, mixing well after each addition At this point, the recipe calls for knead the dough manually. I use the dough hook attachment on my Kitchen-Aid. So, either knead by hand or mixer until dough is smooth and elastic; it will take approximately 10 minutes

7. Continue adding remaining flour, 1 tbsp. at a time, to prevent the dough from sticking to your hands. The dough should feel tacky. 8. Coat a large bowl with cooking spray and place the dough inside, turning to coat the top. Cover and let rise in a warm place (around 85) for approximately one hour, 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). 9. Once it has risen adequately, punch the dough down, cover, and let rest for five minutes. 10. Preheat oven to 425 11. Once dough has rested, cut it into fourths. 12. Using your hands, press the dough into a circle, then roll it out with a rolling pin as thin as it will go (unless you like your crusts thicker). I use parchment paper to separate the crusts while I wait for them to bake, and I also bake them on the parchment so they dont stick to my pizza stone 13. Bake each crust for about 6 minutes, or until slightly browned. 14. Cool completely on a wire rack and freeze for later use. I just put the crusts into Ziploc freezer bags. 15. I usually make a double recipe every time, so there are more crusts in the freezer. 16. To make a pizza from a frozen crust, I thaw it in the microwave for about 30 seconds. We use the toaster oven on convection to cook the pizza, but you can use the big oven, too. I usually bake it at 400-425 for 7 minutes.

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1 lb dry red kidney beans 1 lb smoked sausage 1 sm-med ham hock 1 med yellow onion, chopped small 4-6 cloves garlic, minced 3-4 celery stalks, 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. Sautee vegetables until soft. Add meat and brown in the same pot. Turn heat down slightly and add dry red beans to the top. Cover and let steam for approx. 15 minutes. (take care not to let the bottom of the pot burn) 2. Add water and dry seasoning. 3. Simmer for at least two hours or until beans are soft to your liking. 4. Add water to thin as necessary. 5. Remove ham hock and bay leaves. 6. Serve over rice!

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Rosemary Pork with Red Wine Risotto


1 (3 pound) boneless pork loin 2 tablespoons olive oil 1 teaspoon salt 1 teaspoon pepper 6 sprigs fresh rosemary 2 tablespoons butter, divided 3 cloves garlic, minced 1/2 cup onion, minced 1 cup Arborio rice 2 cups chicken broth 1 cup sweet red wine 3/4 cup freshly grated Parmesan cheese

By TwilightChicky

Heat the olive oil in a large skillet over medium high heat on the stove. When the oil is hot, add 3 sprigs of rosemary and place the pork roast on top of them. Season with the salt and pepper. Brown the pork roast on all sides, about 5 to 7 minutes. Remove from pan and place the roast and the rosemary in a large crock pot. 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, loosening the browned bits of pork. Add 1 tablespoon of the butter, the garlic and onion and cook, stirring with a spoon, until the onion is translucent. Add the rice and stir well. Cook until the rice just begins to brown, about 2 minutes. Stir in the remaining chicken broth and wine. Remove from heat and pour into the slow cooker around the roast.* Place cover on crock pot and cook on HIGH for 3 to 4 hours, stirring occasionally. The internal temperature of the pork should register 170 degrees F. When the cooking time is done, remove the roast, slice and keep warm on a platter. Remove and discard the rosemary. Stir the remaining butter and Parmesan cheese into the rice. Spoon the risotto around the roast slices and garnish with the remaining fresh rosemary sprigs. You can also add toasted pine nuts for a little bit of texture and a nice flavor also.

2. 3.


5. 6.

7. *I'm allergic to onions so I generally leave out the onion but just to get the flavor added in, I add a little onion powder or dried minced onion to taste.

Secretwards Favorite Risotto w. Mozzarella, Tomatoes,& Shrimp By snshyne

Ingredients: *you can substitute the shrimp for something else like chicken.* 1 cups diced tomatoes (I use fresh grape or cherry tomatoes, chopped) 1/2 cup chopped fresh basil 1 tablespoon olive oil tsp. salt 1 clove garlic, minced 4 10 oz. cans chicken broth (or, you can make your own by cooking flavorful chicken pieces such as legs and thighs in salted water. Low heat, about an hour or so, then strain) 2 tsp. olive oil cup finely chopped onion 1 cups Arborio rice, uncooked c. dry white wine (use a wine you would drink or one you'll be drinking with dinner. For example, Gabbiano Pinot Grigio is a good choice.) 1 c. diced mozzarella cheese tsp. ground pepper 2 tablespoons grated parmesan cheese 1 pound of shrimp. Peeled and de-veined. (I tend to use gulf shrimp because they are larger and more plump)

1. Combine first 5 ingredients; stir well, and set aside. 2. Bring broth to a simmer in a medium saucepan (do not boil). Keep warm over low heat. If you have made your own broth, follow these same instructions after straining. 3. Heat 2 tsp. oil in a large saucepan over medium-high heat. Add onion; saut 3 minutes (or until onions are see-through). Add rice and wine; cook, stirring constantly, 1 minute or until liquid is nearly absorbed. Add warm broth, c. at a time, stirring constantly until each addition is absorbed before adding the next (about 20 minutes total). 4. Add shrimp; cook, stirring constantly, 5 minutes. (chicken will take about 10 minutes or so) 5. 4. Add tomato; cook, stirring constantly, 2 minutes. 6. Remove from heat, and stir in mozzarella and pepper. Sprinkle each serving with parmesan cheese. Salt & pepper to your taste. 7. Serve immediately.
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Shredded Thai Chicken Salad By MsKathy


2C shredded chicken breast, skinless (I roasted my own whole chicken) 1C julienne/matchstick carrots 1 bag broccoli slaw mix 2 large green onions, chopped


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, reduced sodium

***Cilantro, if desired, for garnish

In a small bowl, whisk salad dressing ingredients together. In a large bowl, toss salad ingredients. Just before serving, toss dressing with salad. Garnish with cilantro, chopped peanuts, or toasted sesame seeds.

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Shrimp and Penne Pasta By MayraB_83

Sauce: 6 Tbsp. Butter 1 Tbsp. Garlic (freshly minced) 1 (10z) Pkg. knorr Newburg sauce mix 32 oz. Crushed tomatoes canned tbsp. lemon juice tsp. crushed peppers tsp. basil dry tsp. marjoram dry tsp. black pepper Vegetables: lb. Mushrooms halved or quartered if large. 1cup. Green bell pepper cut in 1in square. cup. Yellow onion cut in 1in square 2 tbsp. butter for sauting Pasta: 1 lb. Penne Shrimp: 1lb. Medium to large shrimp cooked, thawed and drained.

1. 2. 3. 4. 5. Melt butter in 3 quart saucepan over me medium heat. Add garlic and cook one min. add remaining spices and tomatoes stir well and simmer 10 min. Meanwhile in a large saut pan melt 2tbsp, butter, and saut veg. about 3 min until crisp tender add to sauce and simmer 5 min. Cook pasta when done. Stir shrimp into sauce to heat through. Do Not Boil. Spoon over pasta. Done.

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Spectacular Chicken By TwilightChicky


3 c. cooked chicken 1 pkg. wild white rice, cooked 1 can cream of celery soup 1 med. onion, chopped 2 c. French style green beans, drained 1 c. Hellmann's mayonnaise (can substitute Ranch dressing) 1 c. water chestnuts, diced (can substitute pine nuts) 1 med. jar sliced pimientos (for color, if desired)

Steps: 1. Mix all ingredients. Pour into 2 1/2 or 3 quart casserole. 2. Bake at 350 degrees for 25 to 30 minutes. (To freeze, do not cook before freezing.) This is a simple recipe great for leftovers and easily adapted to different tastes

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Stuffed Shells By EJ Santry

1-12oz box of Jumbo Shells Filling: 1 9oz pkg. frozen chopped spinach 1 15oz pkg. ricotta cheese 1 8oz pkg. shredded mozzarella cheese 1 tsp. salt 1 egg 1/4c grated parmesan 1/4 tsp. pepper 1/2lb. ground beef or Italian sausage 1 32oz can of spaghetti sauce

1. Prepare shells as directed on the box. Cool under cold water. 2. Defrost spinach and squeeze to drain. Cool. 3. Preheat the oven to 350 degrees. 4. Mix filling ingredients. Fill shells with a rounded tablespoon. 5. Grease a 13x9 pan. Arrange stuffed shells in greased baking pan and cover with ground beef/sausage, then pour the spaghetti sauce over everything. Top with cheese (if desired) 6. Cover with foil. Bake for 30 minutes.

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Sundried Tomato Cream Sauce Over Vegetable and Pasta By Stacy Bumblebee

Salt 1 pound of pasta 3 tablespoons of butter 1 pound cremini mushrooms, thickly sliced 1 pound thin asparagus, trimmed, cut crosswise into 1-inch pieces Sundried tomato cream sauce: 1 pint heavy cream 1/2 cup (1 stick) unsalted butter, softened 1 cup freshly grated Parmigiano-Reggiano Freshly cracked black pepper cup sundried tomatoes 3 cloves of garlic

Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, stirring occasionally, about 12 minutes. To prepare sauce: Blend garlic and sundried tomatoes in food processor until finely minced. Heat heavy cream over low-medium heat in a small, deep pot. Add butter and whisk gently to melt. Sprinkle in cheese, sundried tomatoes, and garlic and stir to incorporate. Season with freshly cracked black pepper. Meanwhile, melt the butter in a heavy large skillet over medium heat. Add the mushrooms and saut until tender and most of the juices have evaporated, about 5 minutes. Add the asparagus and saut until the asparagus is crisp-tender, about 5 minutes. Salt and pepper to taste. Add the pasta. Stir in cream sauce, and gently incorporate all ingredients. Sprinkle any remaining Parmesan on top.

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The Janelle Familys Mac & Cheese Deluxe By Polyphany


2 cups Elbow Macaroni cooked according to package directions. (I slightly under cook them) 1 Egg lightly beaten 2 cups (16 oz.) Cottage Cheese 1 cup (8 oz.) Sour Cream or Plain Yogurt 1 tsp. dried Oregano 1 tsp. dried Basil tsp. Celery Seed tsp. Onion Granules 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, Swiss, Mozzarella, and Parmesan) Paprika and dried Parsley for garnish

Combine cottage cheese, sour cream, egg, herbs, and spices along with half of the shredded cheese. Add cooked macaroni and mix well. Poor into a greased 9x13 pan top with remaining shredded cheese then sprinkle with paprika and parsley. At this point you can either freeze the casserole or bake in a 350 oven for 45 minutes. (When baking a frozen casserole do not preheat oven, cover with foil, then remove foil for an additional 15 minutes to the baking time.)

Tasty addition: 1-2 chipotle peppers in adobo sauce minced.


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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 - 3 breasts of turkey or chicken 1/2 cup of sliced black olives 1/2 cup shredded cheddar cheese

Topaz Tetrazzini By TopazHeart

Cook, rinse and drain spaghetti. Heat oven to 350 degrees. In a sauce pan mix broth, milk, flour, butter, Nature's Season, and pepper. Bring to a boil over medium heat, stirring occasionally. Boil for 1 to 2 minutes. Remove from heat. In a casserole dish pour in spaghetti, meat, and olives. Pour sauce over the ingredients in the casserole dish stir together. Sprinkle with cheese and bake uncovered for 30 minutes. Remove and allow to cool.

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Tuna Melt Sandwhiches By emg78


3/4 cup chopped celery 3/4 cup diced Cheddar cheese 1 (6 ounce) can tuna, drained and flaked 1 small onion, chopped 1/4 cup mayonnaise 1/8 teaspoon salt 1/4 cup butter or margarine, softened 6 hamburger buns, split

Steps: 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. Bake at 350 degrees F for 15 minutes or until the cheese is melted. Can also be warmed on top rack of BBQ when it's too hot to have the oven on.

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White Chili By TopazHeart

4 boneless, 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. Place in large soup pot with chicken broth, northern beans, parsley, oregano cumin and diced chilies. In small skillet pour olive oil and garlic and onions brown until they are lightly caramelized and add to soup. (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. Garnish with Pepper jack cheese and serve.

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Ziti Lasagna By SparkleSwan


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. Cook pasta according to package directions. 2. While pasta is cooking, heat oven to 350*F and brown beef or turkey in a skillet over med-med high heat. Flavor meat with onion/onion powder and garlic powder while browning. 3. Drain meat when cooked, as needed Add pasta sauce and return to stove to simmer while pasta finishes. Spray 9x12" baking dish with non-stick spray and drain pasta when cooked. Combine pasta 4. and meat sauce and ricotta then pour into baking dish. Cover with mozzarella cheese and place in preheated oven for 15-20 min to melt cheese and warm through.

5. It's quick and so easy and the kiddos love it!

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Zucchini pasta w. 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 1 teaspoons olive oil Roasted Red Pepper 2 red bell peppers Marinara 2 Tablespoon olive oil 2 Tablespoons grated onion teaspoon kosher salt 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. 1/8 teaspoon cayenne 1 teaspoon olive oil 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)

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Zucchini Pasta with Roasted Garlic Shrimp and Roasted Pepper Marinara cont... Parmesan Tuile Ingredients 1. 2. 3. 4. Preheat the oven to 400F. 4 TBS grated parmesan 1/8 tsp cayenne pepper Combine parmesan and cayenne together in small bowl. Line a baking sheet with silicon mat or parchment. For each tuile, spread 1 tablespoons of the grated cheese on the silicon mat to form a 2-inch round. Bake until golden brown, about 9 minutes. Cool for approximately 1 minute. Using an offset spatula, transfer the tuiles to another piece of parchment paper and cool completely. Yield: 4 tuiles

Roasted Garlic Ingredients 1. 2 heads garlic 1 teaspoons olive oil Preheat oven to 400F. Slice 1/4 inch off top of garlic bulbs. Place in a small square of aluminum foil, drizzle with olive oil, close foil packet. Bake in preheated oven for 20 25 minutes, until outside is lightly browned and garlic cloves are soft and fragrant. When cool enough to touch, squeeze softened garlic into medium bowl. Add 4 TBS grated parmesan, mash with fork. Cover with plastic wrap and set aside.


Roasted Red Pepper Ingredient 1. 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. When the skin is completely charred, remove them from the burner and place in a plastic bag, tie loosely. Let cool for about fifteen minutes or until you can easily handle the peppers. Remove from bag and use your hands to peel off the skins. Cut off the stem end, remove stem and seeds. Mince pepper and set aside.

Marinara Ingredients 1. 2 Tablespoon olive oil 2 Tablespoons grated onion teaspoon kosher salt 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. Add grated onion and cook, stirring constantly, about 1 minute or until pale golden. Add minced roasted red pepper and crushed tomato, and simmer 10 minutes. Stir in basil. Season with kosher salt and freshly ground pepper to taste

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Zucchini Pasta with Roasted Garlic Shrimp and Roasted Pepper Marinara cont... Shrimp Ingredients 1. 2. 3. 20 shrimp (31-40 count) peeled & deveined-tail on. 1/8 teaspoon cayenne 1 teaspoon olive oil teaspoon kosher salt Preheat broiler. Mix oil, kosher salt and cayenne together. Toss with shrimp. Place shrimp on silicon mat or parchment in one layer. Broil approximately 2-3 minutes, just until shrimp is blushed pink and translucent. Immediately place cooked shrimp (and liquid) in bowl with garlic parmesan mash and toss.

Zucchini pasta Ingredients 1. 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. Make 3 or 4 passes on each side of zucchini before turning to next side. (You do not want the seeds at the center. Reserve the centers for another recipe, i.e. zucchini bread) Keep zucchini stacked, so you can then slice the zucchini into thirds or linguini-like strips. Heat saut pan on medium high heat with 2 teaspoons olive oil. Add zucchini pasta, salt, pepper and oregano. Saut zucchini pasta 3-5 minutes, just until aldente. Remove from heat and add garlic-parmesan-shrimp mixture to cooked zucchini pasta pan. Toss with tongs, check seasoning, add kosher salt & cracked black pepper to taste.


Plating Portion marinara in bottom of four deep bowls Mound zucchini pasta in center of bowl, reserving a few shrimp for the top. Place Parmesan tuile on top Sprinkle tops with a portion of 2 minced Sicilian olives (optional) Serves 4 people.

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Side Dishes

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Cream Cheese Mashed Potatoes By MsKathy


2 pounds Idaho potatoes, peeled 1 stick unsalted butter 1 cup (8oz) cream cheese 1/2 - 1 cup warmed milk 1 tbsp kosher salt black pepper to taste

Steps: 1. Boil or steam potatoes until tender. 2. Using a food mill or mixer, incorporate all ingredients and adjust seasonings as necessary. Start with 1/2 cup of milk and add if needed, to your preference. *** I got this recipe from the incomparable tara sue me. ***

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Creamy Potato Salad By dandyvamp


5-6 medium to large potatoes steamed until tender, cooled and diced. 6 boiled eggs, diced. 5 ribs of celery, diced. 1 bunch of green onions, sliced into small pieces. 2 cups mayonnaise, DO NOT use Miracle Whip. Use Hellman's East of the Rockies) or Best Foods (West of the Rockies) They are the same. 1 tsp mustard 2-3 tbsp of sugar (Sounds weird? Its good. Dont omit this!) 2-3 tbsp of heavy cream fresh cracked pepper to taste salt to taste

1. In a large bowl, toss together diced potatoes, eggs, celery and green onions. Set aside. 2. In a medium bowl, whisk together mayo, mustard, sugar, and cream. Add the pepper and salt, tasting in between additions to get it the way you like it. 3. Add dressing to potato mixture and combine well. 4. Chill for a few hours. ***TIPS*** 1. Took cook potatoes, I steam them in a covered pot with a steamer basket in about and inch or so of water. About 25-30 minutes, depending on potato size. When they are fork tender all the way through they are done. I cook mine with the skins on and I choose not to peel them at all. Its up to you how you like it. Sometimes I do this the day ahead and chill them in the fridge after. 2. Dice everything into SMALL pieces. Especially the potatoes. Big chunks of flavorless potato hamper the taste. 3. Sometimes I like to add chopped cooked bacon to this. Its yummy.

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Hot Potato Salad By Phoenix Rising


8 medium Russet potatoes or 10-11 small red potatoes 1 small onion, diced 8oz Miracle Whip Dressing 8oz sour cream 1 lb block Velveeta cheese 10 strips bacon, cooked and crumbled Salt and pepper to taste

Preheat oven to 350 degrees F. Peel and cut potatoes into 4-6 pieces each. Boil potatoes until almost done, you should be able to easily put a fork through them but not too soft. Drain potatoes and rinse quickly with cold water. Cut potatoes into smaller, bite-sized pieces. While potatoes are boiling, cube Velveeta and chop onion. In a large bowl, combine Miracle Whip, sour cream, bacon, Velveeta, salt and pepper. Mix together and gradually add potatoes, stirring constantly to coat well. Butter a 13x9x2 baking dish and add potato mixture. Top with more bacon if desired. Bake for about an hour until the top is golden brown and the cheese is gooey.

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Orzo Salad By Phoenix Rising


1 pound orzo pasta 3 tablespoons extra-virgin olive oil, 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, 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. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta and put the pasta on a large cookie sheet. Drizzle the pasta with 3 tablespoons olive oil, toss, spread out, and set aside to cool. Once the orzo is cool, transfer to a large serving bowl. Add the remaining ingredients and toss gently to combine. Chill for at least an hour. Serve.

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Parm Mashed Potatoes By il-bel-mondo


6 large Russet potatoes Milk butter Parmesan cheese mozzarella cheese

1. Peel and dice the potatoes 2. toss in a large pot filled with water to cover potatoes. 3. salt the water with a teaspoon of salt. 4. 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. 6. Add two tablespoons of butter 7. and add milk a half cup at a time until it's the consistency you like. 8. Then add one half cup of mozzarella and a fourth cup of Parm cheese. 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, Bake on 350 until the bread crumbs are a golden brown. This will melt the cheeses all the way through.

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Pimp My Mac By booboo_kitty


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, drain & return to pot. Add cheese slices and push them into the hot pasta, it melts them up nice. Add sour cream, cream cheese, butter, milk and the two packets of the cheese stuff that comes in the box. Mix thoroughly and serve! Mmmmmm, cheesey! Recipe can be cut in half if you don't have to feed a small army like I do ;-)

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Rosemary & Lavender Roasted Vegetables By TwilightChicky


2 pounds baking potatoes, peeled and cut into 1 1/2-inch cubes 1 pound carrots, peeled and cut into 1-2-inch portions or baby carrots 1/2 cup olive oil 4 garlic cloves, 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. Place potatoes in a single layer on 13 x 9-inch baking dish and pour oil over them. Add garlic, rosemary, lavender salt and pepper to taste, tossing well to coat. Bake potatoes for 15 minutes. Add stock, toss and bake 10 minutes more. Add lemon juice, toss and bake 10 to 15 minutes more, until cooked through. Serve at once.

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Banana-Cranberry Bread Pudding By: Emma Pengratis


1/2 Loaf Bread (torn in pieces) 1 Banana Mashed 1 cup Fresh Cranberries (washed) 2 shots Banana Rum 3 Large Eggs 1/2 - 2/3 cups Sugar 1 tsp. Cinnamon

1. Preheat oven 350 degrees F. 2. Whisk eggs, banana, cinnamon and sugar together 3. Place small amount of bread on bottom of an 8x8 pan. 4. Pour small amount over bread. 5. Place a few cranberries on top. 6. Repeat steps 3-5 until ingredients are gone. 7. Place in oven for 30-45 mins or until done. (Center solid, no runny eggs) 8. Allow to cool before serving.

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Cheesecake Stuffed Strawberries By MsKathy


1 pint strawberries 1/2 pkg cream cheese (can be full or low/no fat), softened 1-2 tbsp milk, heavy cream, half and half, whatever you prefer, to loosen up cream cheese 1 tbsp Splenda (regular or brown sugar), or regular sugar 1 tsp vanilla 1/2 tsp lemon zest (if you have it, not a deal breaker) 1 sheet graham crackers, crushed

Wash, de-stem, and hull strawberries. I use a small huller and scrape as much of the insides out as I can, while not piercing through the shell of the berry. Place on a paper towel, upside down, to dry out while you mix the filling. Combine cream cheese, milk, sweetener/sugar, vanilla, and zest with hand mixer or stand mixer until thoroughly combined. Pipe or spoon mixture into strawberries, then dip in graham cracker crumbs.

Cherry, Pistachio, & Galliano Cassata By LMGoldenEyes


1 x 400g double unfilled plain sponge sandwich cakes 80ml (1/3 cup) Galliano liqueur 1 x 2L container vanilla ice-cream, softened 50g red glace cherries, coarsely chopped 2-3 tsp rosewater essence 2 drops pink liquid food colouring 40g (1/4 cup) unsalted pistachio kernels, coarsely chopped 2-3 drops green liquid food colouring 50g good-quality dark chocolate, finely chopped 1 tsp cocoa powder

Method Line the base and sides of a 10 x 20cm (base measurement) loaf pan with plastic wrap, allowing it to overhang. Cut cakes crossways into 1cm-thick slices. Trim crusts and discard. Brush cake with 2 1/2 tbs of liqueur. Line base and 2 long sides of pan with two-thirds of the cake. Divide ice-cream among 3 bowls. Add cherries, rosewater and pink colouring to 1 portion, and stir until well combined. Spoon into pan and smooth the surface. Add pistachios and green colouring to another ice-cream portion and stir until combined. Spoon over cherry ice-cream mixture and smooth the surface. Add chocolate and cocoa to remaining ice-cream and stir until combined. Spoon over pistachio ice-cream mixture and smooth the surface. Brush remaining cake with remaining liqueur and place over filling. Cover with plastic wrap and place in the freezer for 6 hours to set. Turn cassata onto a serving platter and remove plastic wrap. Cut into slices and serve immediately. Notes This recipe requires 6 hours of freezing time.
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Chocolate Peanut Butter Surprises By dandyvamp


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, room temp 1/2 cup vegetable shortening 1/2 cup granulated sugar 1 1/4 cups light brown 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, cocoa powder, baking powder and baking soda. Set aside. With an electric mixer and paddle attachment, beat butter, shortening, granulated sugar, and ONE cup of the brown sugar (set the other 1/4 cup aside) on med. speed until light and fluffy. About 2 minutes. Add eggs one at a time and mix until fully combined between each addition. Add vanilla and mix. Gradually add flour mixture and mix on low speed until combined. Add chocolate chips and mix until just combined. Remove mixer. Cover bowl with plastic wrap and chill until firm. At least two hours. Heat oven to 350 and line sheets with parchment paper (dont skip the paper). In a small bowl, mix peanut butter and remaining 1/4 cup brown sugar. Using a 1 1/4 in. scoop or a tablespoon, drop dough onto baking sheets 2 inches apart. Make a thumbprint in the center of each cookie, and fill with 1 teaspoon of peanut butter mixture. Top with a second scoop of dough and carefully mold dough to cover the surprise. Bake until firm, about 12 minutes. Cool for 5 minutes before transferring to cooling rack. **NOTES** The dough needs to be cold or it will stick to your hands. Your hands will get gooey. Just wash and dry as needed.

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Chocolate Raspberry Strata By TwilightChicky

Ingredients: 6 cups (1-inch cubes) Hawaiian bread, 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. Sprinkle on half of the chocolate chips and raspberries. Cover with the remaining bread cubes, then top with the remaining chocolate chips and raspberries. In a medium bowl, whisk together the cream, milk, eggs, sugar, Chambord and vanilla extract until well blended. Pour evenly over the bread mixture in the crock pot. Cover and cook on HIGH for about 1 3/4 to 2 hours, or until set. (Do not cook on the low heat setting for a longer time.) Let stand 5 to 10 minutes before serving. Serve garnished with whipped cream.

Cranberry Brownies By mac214


8-10 oz. of bittersweet chocolate, coarsely chopped or broken into small pieces lb. plus 2 Tbsp. unsalted butter, 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 cup flour 1 cup fresh cranberries (or more)

Preheat oven to 350 degrees, and butter a 9x9 inch pan. Slowly melt chocolate and butter together in a large heavy saucepan over low heat, making sure to stir frequently. Remove the pan from the burner and allow to cool for approximately five minutes. Stir in sugar, and then whisk in eggs, vanilla, and salt. Stir the flour into the mixture, and then add cranberries. Pour into the prepared pan and bake for 25 minutes.

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Creamy Lemon Crumb Squares By Cullenary Curser

* 1- cup All-purpose Flour * teaspoons Salt * 1 teaspoon Baking Powder * 1 stick (1/2 Cup) Butter, Slightly Melted * 1 cup Brown Sugar (lightly Packed) * 1 cup Oats * 1 can (14 Ounce) Sweetened Condensed Milk * cups Lemon Juice * Zest Of 1 Lemon

Preheat oven to 350F Mix butter and brown sugar until well combined. Sift together flour, salt, and baking powder. Add oats and flour to butter/sugar mixture and mix to combine. Line 8x8 pan with aluminum foil or parchment paper. 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 - 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, lemon juice, and lemon zest in a separate bowl. Pour the mixture onto the bottom layer of the crumb mixture and evenly spread it out. Top with the other third of the crumb mixture, but dont press. You want to just cover the top. I find I always have a little left over. Bake for 25 minutes, or until golden brown. Allow pan to sit on counter for 30 minutes after baking. Cut into squares and refrigerate for a couple of hours or until cool. Serve cool

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Dairy-Free Blueberry Parfait By mothlights


2 cups blueberries (fresh or thawed from frozen) 2 tsp lemon juice dash cinnamon dash ginger 1 cup roasted, unsalted cashews 1/2 cup water 12 oz silken tofu 2 teaspoons vanilla a few drops of stevia (or 3 - 4 tbsp sugar) 1/2 cup crushed walnuts

Add lemon juice, cinnamon, ginger and a few drops of stevia (or you can substitute 2 tbsp or more of sugar for the stevia) to the berries, and set aside. In a food processor, mix the cashews, water, tofu, vanilla and a few more drops of stevia (or sugar as above). In 2 parfait glasses, layer berries, then the cashew cream, then more berries, etc to the top of the glass. Top with walnuts. Chill for at least half an hour before serving.

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. Cool Whip (defrosted) 1 bag of Heath Bar or Scor pieces

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*NOTE: I often forget about how much milk this takes, and kill the milk supply in my house. Remember this when preparing to make! :)

1. Bake your cake. Cool and cut into small pieces. 2. Make your pudding. 3. Start with a thin layer of the pudding. 4. Add a layer of the cake, followed by a layer of the pudding, then Cool Whip, then a sprinkling of the candy. 5. Repeat. Ending with a candy layer. NOTE: For fun, I have topped with maraschino cherries or fresh raspberries. Be Creative! Though, at it's very basic, I have received nothing but love for this dessert.

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Easy Caramel Apple Bars By MsKathy


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. Heat oven to 350F. Spray bottom of 13x9-inch pan with cooking spray. 2. In large bowl, cut butter into cookie mix using fork or pastry blender. Stir in egg until mixture is crumbly. 3. Reserve 1 1/2 cups cookie mixture. Press remaining cookie mixture into bottom of pan. Bake 15 minutes. Sprinkle apple evenly over crust. In small bowl, mix caramel topping and flour; drizzle over apples. Sprinkle reserved cookie mixture over apples. 4. Bake 20 to 25 minutes or until golden brown. Cool completely, about 2 hours. For bars, cut into 9 rows by 4 rows.

MsKathy's Note: My husband told me these were "bakery good" quality, and these were quickly devoured in our house.

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Easy Peasy Chocolate Cake By Twinkle Toes!


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. Melt Butter 2. Sift Dry Ingredients into a bowl 3. Add Butter and Wet Ingredients into the Dry 4. Beat for 3 Minutes on High on an Electric Beater 5. Bake in a moderate oven (180 C) for 30 Minutes

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Elemental Pumpkin Cheesecake By TallulahBelle


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, covering the bottom & sides (make sure there are no holes), much like you would with a pie crust. 3) Mix Cream Cheese, Sugar*, and Vanilla together in one bowl. 4) In another bowl mix the pumpkin and pumpkin pie seasoning together. 5) Fold in pumpkin mixture with cheese mixture until they are incorporated. 6) Pour the cheese mixture into the pan & spread evenly. 7) Sprinkle the white chocolate chips evenly over the top of the mixture. 8) Cover the top with the second layer of dough and press together at the sides like you would a pie. 9) Spread melted butter on top of the dough and sprinkle the 1/4 Tsp of cinnamon on top. 10) Let bake for thirty minutes 11) Let it cool for a half hour- to an hour. 12) Melt the chocolate bar and channel your inner Pollack and drizzle the chocolate over the top. Lastly, enjoy!

Frangelico Cheesecake BY Ninapolitan

Crust: - 1 cup flour, all purpose - 2 tablespoons sugar - 1/2 teaspoon baking powder - 1/4 teaspoon salt - 1/3 cup butter, soft - 2 tablespoons milk Filling: - 3 8-ounce cream cheese, softened - 1 1/2 cups sugar - 2 tablespoons flour, all purpose - 1 tablespoon hazelnuts, chopped - 1/4 teaspoon vanilla - 4 eggs - 1/4 cup Frangelico liqueur

Crust: Combine flour, sugar, baking powder, salt and butter in a large bowl. Blend until mixture is crumbly. Stir in milk to form a ball. Grease a 9 inch spring form pan. Line bottom and side with dough. Chill. Filling: Preheat oven to 450 degrees. In the bowl of an electric mixer, beat cream cheese with sugar, flour, nuts, and vanilla. Mix in the eggs, one at the time to combine. Stir in liqueur. Pour filling into prepared pan. Bake at 450 degrees for 10 minutes. Reduce oven to 300 degrees and bake for another 50 minutes or until filling is firm and golden brown. Cool on rack.

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Grammas Shortbread Cookies By batgirl8968


1 lb (2 cups) butter, creamed 1 cup icing sugar 1/2 cup cornstarch 3 cups flour

1. -Preheat oven to 325F 2. -Mix butter and icing sugar together 3. -Add cornstarch and flour 4. -Roll into small balls (1 inch diameter) 5. -Place on greased pan 6. -Press down with fork (pattern should look like: l l l 7. -Bake for 20 minutes

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, melted * 500g block PHILADELPHIA Cream Cheese, softened * 80g butter, melted

*Combine biscuit crumbs, butter and almonds, press into the base of a lightly greased 20cm spring form pan. Chill. * Beat PHILADELPHIA and sugar using an electric mixer until smooth. Beat in the melted Toblerone and cream until well combined. * Pour onto the prepared crumb base and refrigerate 2 to 3 hours until set, or overnight. Serve topped with the TOBLERONE shavings.

Homemade Hob Nobs By kimpy0464


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 (2.25 ml) 1/2 teaspoon baking soda (2.25 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 (1.25 ml vanilla essence) 4 oz milk chocolate, Cadbury

Rob Pattinson admitted that these were his favorite "biccies." They are full of nom.

1. Preheat oven to 350 F (180 C). 2. Process oats in a food processor until fine. Add both flours, baking powder and baking soda and pulse to mix. Add both sugars and pulse to mix again. Add cut up butter and pulse processor until mixture is coarse and sand-like. Add the corn syrup and vanilla and pulse some more. Mixture will look very dry. 3. 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. Roll one of the disks to about a inch thickness. Using a 2 inch round (or slightly smaller) cookie cutter, cut out circles. Place on parchment lined cookie sheets and bake for 12 minutes or until the edges are lightly browned. 4. Cool cookies on a cooling rack. 5. Melt the milk chocolate in a bowl set over a saucepan of barely simmering water. Spoon melted chocolate over cookies.
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Kimpys Lemon Curd Tart By Kimpy0464

Tart Shell: c. butter, softened c. powdered sugar 1 c. all-purpose, unbleached flour tsp. salt 1-2 tsp. lemon rind, reserved from lemon curd recipe c. sugar 1 tbsp. grated lemon rind 2 large eggs, room temperature 2/3 c. fresh lemon juice (approx. 3-4 large lemons) 2 tbsp. butter

Lemon Curd:

Tart Shell: 1. 2. 3. 4. 5. 6. Heat oven to 300 Beat butter and sugar together until light and fluffy Add lemon rind, beating until completely blended Add in flour, completely blending together with butter mixture (dough will be a little crumbly) Press mixture onto bottom and sides of 10-inch round tart pan, spring form pan, or pie pan Using tines of a fork, prick crust all over surface to allow steam to escape, so it doesnt puff up too high

7. Bake for 20 minutes, or until lightly browned. Remove from oven, and cool completely on a wire rack before adding lemon curd filling Lemon Curd: 1. 2. 3. 4. 5. 6. Grate lemon rind before squeezing lemons. Once the 1 tbsp. for the curd is reserved, save remaining rind for tart crust. Combine sugar, lemon rind, and eggs in a saucepan over medium heat, stirring together with a whisk. Cook until sugar dissolves and mixture is light in color (about 3 minutes). Stir in lemon juice and butter. Cook for 5 minutes, stirring constantly with a whisk. Remove from heat and allow to cool Once tart shell is cooled, stir lemon curd thoroughly before pouring into shell. Refrigerate, covered, for at least 2 hours before serving.

Another variation of this recipe that I love: Melt pkg. white chocolate chips (I use Ghirardelli) and stir together with 1-8 oz. cube softened cream cheese until well blended. Stir in lemon curd. Pour into tart shell and refrigerate for at least 2 hours before serving.

Kimpys Yummy M+M Oatmeal Bars By Kimpy0464

Ingredients: 1 c. butter, softened c. brown sugar, packed c. granulated sugar 2 eggs, room temperature 2 tbsp. Milk 2 tsp. Vanilla 1 tsp. baking soda 2 c. All-purpose flour 2 c. Rolled oats, uncooked (quick or old-fashioned) 1 lb. Plain M+Ms

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1-12 oz. bag milk chocolate chips (I use Ghirardelli; my bb sister uses 2 lg. Cadbury chocolate bars) 1. Preheat oven to 375. Grease a 9x13 in. pan and set aside. 2. Beat butter and sugars together until light and creamy 3. Add eggs, one at a time, until well mixed. Add milk and vanilla, again mixing well 4. Add flour, baking soda, and salt to butter mixture, mixing together thoroughly 5. Add in oats, stirring with a spoon, until well blended. (The important part of this recipe is to make sure that the dough is almost stiff after youve added in the oatmeal; thats what provides the density that makes them yummy) 6. Stir in M+Ms and chocolate chips. Put dough in refrigerator for about 15 min. to allow the butter to harden; again, this is key to getting the right texture 7. Spread chilled dough in the prepared pan. Bake for 20-25 minutes, or until the tops are golden brown 8. Remove from oven and cool on wire rack If you want to use this as a cookie recipe, simply roll cookies into rounds and press down lightly, baking for 9-11 minutes.

Lemon Cheesecake Pie By psymom


8 oz. Cream Cheese, softened 1 can Eagle Brand Sweetened Condensed Milk 1/2 cup Lemon Juice 1/2 tsp. Vanilla 1 Graham Cracker Crust

Soften cream cheese by bringing to room temperature. Add sweetened condensed milk, lemon juice, and vanilla. Using an electric mixer, combine for 4-5 minutes at medium speed until smooth. Pour into prepared graham cracker crust. Cover and refrigerate for at least 4 hours before serving. Enjoy something lemony from psymom ;)

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Light Key Lime Pie By PrincessKati

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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 t. cinnamon 2 eggs 1 c. heavy cream 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.

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Meyers Lemon Mini-Pies By Edmazing


5 egg yolks 3 Tbsp. grated lemon zest 14 oz. sweetened condensed milk 1 cup fresh Meyers lemon juice (3-4 Meyers lemons)

Meyers Lemons do exist! Theyre 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

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Nutella Cheesecake Brownie Cups By TFX

Brownie layer -

5 oz. 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. I counter the greasiness with additional cocoa* 2 eggs 1 cup sugar 1 cup flour 1/4 cup baking cocoa

Cheesecake layer -

8 oz. cream cheese, warmed to room temperature 3 tablespoons sugar 2 eggs 1 tsp of high quality vanilla

Pre-heat oven to 350 F. Mix brownie layer first (butter, Nutella, eggs, sugar; then add cocoa and flour). Pour brownie mix just a little less than a half of the cupcake paper in the pan. Next mix cheesecake layer and pour on top, filling to about 3/4 of the way up. You can leave it this way or take an icing spatula and swirl them slightly for that marbled look Bake for about 20 minutes, but check on them at about 15 minutes to ensure the cheesecake mixture isn't too brown.

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Pats Giant Ginger Snaps By BHBabe


3/4 C 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, separate

1. Preheat oven to 350F. 2. In a large bowl beat together butter, egg, sugar and molasses until smooth. 3. In a separate bowl stir together all dry ingredients. 4. Gradually add flour mixture to butter mixture. Mix thoroughly. 5. Divide mixture into 18 pieces and roll each into a ball. 6. Roll each ball in white sugar to coat evenly. 7. Balls on ungreased cookie sheets and flatten slightly with your fingers. I suggest no more than 6 to a standard cookie sheet. These cookies are big! 8. Bake 8-10 minutes; cookies will spread out. 9. Let stand on cookie sheet for 2 minutes before removing to continue cooling on cookie racks. Excellent with a cup of strong coffee or tea.

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, drained * 1/2 x 200g block white chocolate, shaved

1. Grease a 26cm x 32cm Swiss roll pan. Line base and sides with baking paper, extending paper 2cm above edges of pan. 2. Place egg whites in a small bowl. Beat with an electric mixer until soft peaks form. Add sugar, a little at a time, beating well after each addition. Continue to beat until sugar is dissolved and mixture is thick and glossy. Add corn flour, beat until combined. 3. Spoon mixture into prepared pan, spread evenly with a spatula. 4. Cook in a moderately slow oven (160C) for 30 minutes, or until lightly browned and firm to touch. Cool in pan. 5. Beat cream and icing sugar mixture in a bowl with an electric mixer until thick. Using a sharp knife, cut peaches in half lengthways. 6. Turn meringue out onto a sheet of baking paper, peel away lining paper. Trim edges from meringue. Cut meringue into three even pieces. 7. Sandwich meringues together, base-side up, with the cream and peaches, finishing with a layer of cream. Sprinkle chocolate over top.

Peaches & Cream Pie By apolloandbaby


3/4 cup all-purpose flour 1 package (3.4 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, drained 1 package (8 ounces) whipped cream cheese 1/2 cup + 2 tsp sugar or Splenda 1/2 teaspoon ground cinnamon

1. Preheat the oven to 350F. Coat a 9" glass pie plate with cooking spray. 2. In a medium bowl, combine the flour, pudding mix, 1/2 cup of the milk, the egg, baking powder, and salt and stir until blended. Pour into the prepared pie plate, mold mixture to form a pie crust, and arrange the peaches on top. 3. In a small bowl, combine the cream cheese, 1/2 cup of the sugar or Splenda, and the remaining 3 tablespoons of milk and stir until thoroughly combined. Pour over the peaches and sprinkle with the cinnamon and remaining sugar or Splenda. 4. Bake for 35 minutes, or until set. Serve warm or cold.

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Peanut Butter Cup Cookies By Kaitlyn145


1 cup butter, 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 1.6-ounce packages)

In a large bowl, cream the butter, peanut butter and sugars until light and fluffy. Beat in eggs and vanilla. Combine the flour, baking soda and salt; gradually add to creamed mixture and mix well. Stir in chocolate chips and peanut butter cups. Drop by rounded tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 350 for 10-12 minutes or until edges are lightly browned. Cool for 2 minutes before removing to wire racks. Yield: 7-1/2 dozen

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Pretty In Pink Cherry Coconut Cupcakes By Jessica_Louise

Ingredients * 200g unsalted butter, chopped * 200g dark chocolate, 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, chopped Pink Cream * 2 cups thickened cream * 1/4 cup icing sugar mixture * Few drops pink food coloring Method

1. Line 21 holes of two 12-hole muffin pans (1/3-cup capacity) with paper cases. 2. Heat butter, chocolate, sugar and coconut milk in a pan over a medium heat. Stir until smooth. Cool to room temperature. Add combined sifted flours. Whisk until smooth. Add eggs and coconut. Whisk to combine. Stir in two chocolate bars. Divide mixture evenly among paper cases (about 1/4 cup in each). 3. Cook in a slow oven (150C) for 45 minutes, or until cooked. Stand in pan for 5 minutes, then transfer to a wire rack to cool. 4. Beat cream, icing sugar and coloring with mixer until firm peaks form. Spoon into piping bag with a star tube. Pipe onto cakes. Sprinkle with extra chocolate bar.

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Raspberry Lemon Streusel Muffins By MessyBar

cup lemon yogurt 3 tablespoons Vegetable Oil 1 tablespoon lemon juice 2 egg whites 1 cups flour cup sugar 2 tsp baking powder tsp salt 1 tsp lemon zest 1 cup frozen raspberries


1/4 cup brown sugar cup Rolled Oats 1 Tbsp. flour 1 Tbsp. butter

1. Preheat the oven to 400 degrees. Line 12 muffin tin. 2. In large bowl, mix together the yogurt, oil, lemon juice, egg whites. In a separate bowl, stir together the flour, sugar, baking powder, salt and lemon zest. Add the wet ingredients to the dry, mix until just blended. Gently stir in the frozen raspberries. Spoon batter evenly into the prepared muffin cups. 3. In separate bowl mix together topping mix. 4. Sprinkle tablespoon of topping mix over muffins. 5. Bake for 15-17 minutes or until muffins test done. Cool in pan for 10 minutes before removing to a wire rack

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Saltine Cookies By Phoenix Rising


2 sticks butter (1 cup) 1 C sugar 1 box saltine crackers (you wont use the whole box) 2 C chocolate chips Optional: dried coconut, crumbled candy-bar pieces or toffee, chopped nuts, etc.

1. Preheat your oven to 400 degrees F. 2. Line a cookie sheet with foil. Lay the crackers on foil in a single layer, they can touch. 3. Melt butter and sugar together until sugar dissolves, stirring occasionally. Pour over crackers, spread evenly around with the back of a spoon. 4. Bake about 7 minutes. Remove from oven, pour chips over mixture until it melts, spread them out with the back of a spoon. 5. Cool to room temperature, and then place in the refrigerator until the chocolate hardens, about 1 hour. 6. To serve, break them apart with the tip of a butter knife.

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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, sweetened or unsweetened 4-oz semisweet or dark chocolate

Crust 1/3 cup sugar 1/2 cup butter, room temperature 1 1/2 cups all purpose flour 1/4 tsp salt 1/2 cup sugar 2 (8-oz) packages cream cheese, room temperature 1/2 cup milk (any kind) 3 large eggs, room temperature 2 tsp vanilla extract 1 tbsp all purpose flour


Chocolate Drizzle

For Cheesecake: 1. 2. 3. 4. 5. 6. Preheat oven to 350F. Lightly grease a 913-inch baking pan. Begin by making the crust. In a large bowl, cream together sugar and butter, until light, then beat in flour and salt until mixture is sandy. Pour into prepared pan and press firmly into an even layer. Bake for 15-17 minutes, until edges are lightly browned. While the crust bakes, beat together sugar and cream cheese in a large bowl or a food processor until smooth. Add all remaining filling ingredients and beat (or pulse, in a food processor) until smooth. Pour the filling over the hot crust when it has finished baking. Return pan to oven and bake for 22-25 minutes, until the filling is set.

7. Cool to room temperature, then refrigerate. For Caramel with Toasted Coconut: 1. Combine sugar, corn syrup and water in a small saucepan. Bring to a boil and cook over medium-high heat until mixture turns a deep honey color, about 10 minutes. Pour in cream. Mixture will bubble and caramel will harden. Continue to cook over medium-low heat, stirring constantly, until caramel re-melts and is smooth, about 5 minutes. Stir in vanilla extract and salt. Pour into a heat-proof (glass or Pyrex) bowl, cover with plastic wrap and cool to room temperature. Cook coconut in a dry skillet over medium heat until golden brown to toast. Cool, then stir into room temperature caramel. Spread caramel mixture over chilled cheesecake bars. Refrigerate for at least 1 hour to firm up caramel before drizzling with chocolate. Melt chocolate in a small, microwave safe bowl and drizzle over the caramel. Chill until ready to serve.

2. 3. 4.

For Chocolate Drizzle: 1.

*Makes about 30 bars

Spirited Chocolate Marble Cake By Polyphany

Ingredients: 3 c. sifted cake flour 3 tsp. baking powder [2 tsp.] tsp. salt 1 c. (2 sticks) unsalted butter 2 c. sugar [1 c.] 4 eggs separated 2 tsp. Vanilla 1 c. milk [+2 Tbs.] c. canned chocolate syrup c. crme de cacao For the Frosting: c. (1 sticks) butter 2 eggs 2 squares (1 ounce each) unsweetened chocolate 1 Tbs. Crme de cacao 2 tsp. Vanilla tsp. Salt 3 c. powdered sugar

For the Cake: 1. Grease a 10-in tube pan; dust lightly with flour; tap out any excess. 2. Sift flour, baking powder & salt onto wax paper or medium size bowl; reserve. 3. Beat butter until soft in mixer. Beat in sugar until light & fluffy. Beat in egg yolks, one at a time; stir in vanilla. 4. Stir in flour mixture, alternately with milk, just until blended. 5. Beat egg whites until stiff; fold in. 6. Pour of batter into another bowl; stir chocolate syrup & crme de cacao into one half. Spoon both batters into prepared pan, alternating layers of white & dark. Draw a knife or spatula through batter several times to marbleize. 7. For Cupcakes place 2 Tbs. of each batter into cupcake cup. 8. Bake in a moderate oven (350) 1 hour (20 min. for cupcakes), or until center springs back when lightly pressed with fingertip. Cool in pan 10 minutes on wire rack; loosen around edge & tube with a knife; turn out onto wire rack; cool completely. * For cupcakes I put 2 Tbs. of each batter in each cup and bake for 20 minutes. You can also do all one flavor by leaving it all vanilla, or add the chocolate to all the batter. 9. Frost with Spirited Chocolate Frosting. For the Frosting: 1. Melt chocolate with crme de cacao in a small saucepan over very low heat; stir until blended; remove from heat. 2. Beat butter in mixer until soft; beat in eggs one at a time; continue to beat until mixture is creamy & smooth. (Mixture will look curdled at first.) (This takes a very long time, even with a Kitchen-Aid, I usually start this before melting the chocolate with the crme de cacao.) Blend in chocolate mixture, vanilla, & salt; gradually add sugar, beating until smooth & fluffy.
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Classic Tiramisu By Ninapolitan


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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, for dusting 1 (1 ounce) square semisweet chocolate

Combine egg yolks and sugar in the top of a double boiler, over boiling water. Reduce heat to low, and cook for about 10 minutes, stirring constantly. Remove from heat and whip yolks until thick and lemon colored. Add mascarpone to whipped yolks. Beat until combined. In a separate bowl, whip cream to stiff peaks. Gently fold into yolk mixture and set aside. Split the lady fingers in half, and line the bottom and sides of a large glass bowl. Brush with coffee liqueur. Spoon half of the cream filling over the lady fingers. Repeat ladyfingers, coffee liqueur and filling layers. Garnish with cocoa and chocolate curls. Refrigerate several hours or overnight. To make the chocolate curls, use a vegetable peeler and run it down the edge of the chocolate bar.

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) *1 - 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. Keep refrigerated.

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Tutus Monkey Bread By Delilah Lovett


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. Set oven to 350 degrees. Open all 4 cans of biscuits. Instead of separating, cut into 4 or more random pieces per can. 2. Mix together 2 Tbsp of cinnamon and 1 cup sugar. Coat all biscuit pieces with this mixture. Put pieces randomly into Bundt pan, keeping the heights somewhat even all around. 3. Melt 1/2 cup butter. Mix with 2 Tbsp cinnamon and remainder of coating mixture. 4. Pour over biscuits. Bake for 25-30 minutes. When done, let it cool for 5-10 minutes, then turn over to release from pan. Voila!

UoEM Citrus Granita By Raizie


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, and the type of fruit used 3 cups water

Citrus fruit slices and mint for garnish 1. Combine all ingredients in a saucepan, and bring to a boil over medium-high heat 2. Cook for 1 minute or until sugar dissolves; stir constantly 3. Remove from heat; cool 4. Pour into a 13 x 9-inch baking dish 5. Cover and place in freezer for at least five hours 6. Using a fork, scrape the frozen mixture until fluffy 7. Garnish is a key ingredient to The Professor! Enjoy

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Wicked Good German Chocolate Pie By EverybodyLovesAYeti


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3 cups sugar 7 tablespoons baking cocoa 1 can (12 oz) evaporated milk 4 eggs, beaten 1/2 cup butter or margarine 1 teaspoon vanilla 2 cups coconut, flaked 1 cup walnuts, chopped 2 unbaked 9-inch pie shells

1.) Melt the butter and set aside. 2.) Combine the sugar and cocoa in a large bowl. 3.) Stir in the evaporated milk, eggs, melted butter, and vanilla. Blend well. 4.) Stir in the coconut and walnuts. Turn into the pie shells. 5.) Bake at 350 degrees Fahrenheit for 40-45 minutes or until set around the edges and the crust is a light golden brown. 6.) Let cool and enjoy!

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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.

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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.

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Bloody Vampire By Laurie


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.

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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, ice cream and rum (and optional chocolate syrup) to blender and blend until smooth. Serve in a red wine glass or daiquiri glass, garnished with whipped cream, powdered cocoa and banana slices on top. Serves 2

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Chocolate Cake By un_autre_page


1/2 oz. Frangelico (Hazelnut Liqueur) 1/2 oz. Stoli Vanil (Vodka) Sugar Dusted Lemon Wedge Sugar (To frost the glass)

1. Frost the rim of the glass with sugar and lemon. 2. Add the Frangelico and Stoli to the glass and stir. 3. Lick the sugar rim, shoot the mixture, and bite the sugar coated lemon wedge. 4. It tastes EXACTLY like chocolate cake.

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Flaming Lemon Shot By poochi_mama (Team Fire and Ice)

A little Fire, a little Ice, a lot of Lemony Goodness... 1 shot (2-4 oz.) of Top Shelf Vodka 1 Lemon Wheel slice 1 pinch of sugar 1/4 shot of Bacardi 151 Served in: Shot Glass

1. Chill Vodka and strain into shot glass. 2. Place lemon wheel over the top of the shot glass and sprinkle sugar on top. 3. Drip the Bacardi over the sugared lemon (you may not use all of it for 1 shot) 4. Light the Bacardi, waiting until sugar is caramelized to extinguish 5. Lick the caramelized sugar from the lemon, Drink shot, Suck lemon 6. Repeat as needed

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Frozen Amaretto Sours By mommy2kh


6 oz. frozen limeade 6 oz. Amaretto 1 can 7-up ice

1. Place limeade, Amaretto and 7-up in blender. 2. Fill with ice and blend until frozen. (a shot of vodka can be added for extra punch) 3. Serve and enjoy!

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Hurricane By Chris

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. Place all booze in a shaker filled with ice. 2. Shake until well blended, strain into a glass filled with ice. 3. Splash grapefruit juice and grenadine over top, then fill the glass with pineapple juice. Makes 1 serving

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Kandy By Skitts

Red Bull Apple Bacardi Watermelon Bacardi

A can of Red bull and a shot of each Bacardi, mix and strain. Serve over ice. You'll see why it's called Kandy

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Key Lime Pie Martini By FrogQueenLaurel


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. Rim a martini glass with some KeKe Liqueur and Graham Cracker Crumbs. 2. Combine the vanilla vodka, Key lime liqueur, pineapple juice, Key lime juice and cream in a shaker. 3. Fill the shaker half full with ice and shake until well blended. 4. Pour into prepared martini glass, garnish with lime wedge and serve immediately.

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Light Margarita By Valleegrl


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. Mix. Then add Fresca, stir/mix, will bubble up a bit from the carbonation. Pour & enjoy. Then flavor to taste adding more Tequila or water to your preference. You can also add ice to make a frozen drink. Or change up the flavors of the Crystal Light to anything you'd like.

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Limellawanker By trampvamp

a lime popsicle a champagne flute a shot of Patron (or any decent tequila)

1. Place a lime popsicle in a champagne flute, stick up. 2. Pour a shot of Patron into flute. 3. Stir with popsicle and allow to sit a few minutes. 4. Try a few yummy licks of the softening popsicle (make it dirty ladies and make me proud) and continue alternating stirring and licking. *Wink* 5. Drink up when the popsicle is melted.

Malibu & Cranberry By Leanne Golightly


Double Measure Malibu (White rum flavoured with coconut extract) Cranberry Juice to taste Ice

1. Serve over ice in a tall glass. 2. Bitterness of cranberry makes Malibu less sickle and much more drinkable 3. Drunken tweets guaranteed!

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Mango Cosmo By chartwilightmom


Malibu Mango Rum Cranberry Juice Lemon

1. For two drinks: use mixing container, glass or metal work best, 4 large shots of rum, 2.25 large shots of cranberry juice. 2. Roll lemon to loosen, cut in half and squeeze into mixture. 3. Either allow to chill for 30 minutes or serve in a chilled glass. 4. Make sure to filter to remove lemon seeds. Cheers!

Metropolitan (Vampires By: tazz0617



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. shake all ingredients with ice 2. strain into a martini glass 3. rub rim with an orange slice before dropping into glass enjoy!

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Milk Chocolatetini By: MsKathy


Hershey's syrup vanilla vodka crme 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. In a shaker full of ice, add 2 parts vanilla vodka, 1 part Godiva liqueur, 1 part crme de cacao, and 1 part half and half. Shake vigorously, then pour into martini glass. Shave chocolate on top and serve immediately.

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Nutritious & Delicious Beverage

By: ChristinaG2

2oz. Three Olives Cherry Vodka 6oz. Tangy Sunny D 1oz. Cranberry Juice Cocktail

Add all ingredients in a glass over ice and stir. Optional: Add drink umbrella or pineapple wedge and a cherry for a festive garnish. (To make a large amount, use a 64oz bottle of Sunny D, 1.5-2 cups of vodka and 1 cup of cranberry juice.)

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Nutellatini By: MsKathy


Frangelico vanilla vodka chocolate syrup hazelnut syrup (Torani or DaVinci) half and half (I used fat free) chocolate for garnish

1. Fill shaker 2/3 full with ice. 2. Add 1 part Frangelico (or other hazelnut liqueur), 1 part vanilla vodka, 1 part half and half, 1/2 part chocolate syrup and 1/2 part hazelnut syrup. 3. Shake vigorously, pour into glass, garnish with chocolate shavings. 4. Serve immediately.

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Old Fashioned By: nitareality


Ice cubes Bourbon Bitters (Diet) Ginger ale

1. Place eight ice cubes in tall glass. 2. Shake bitters over the cubes four times. 3. Pour in four ounces of bourbon. 4. Fill the rest of the glass with the ginger ale. Enjoy.

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Pink Panty Pull-Downs By: 22blue


2 Crystal Light little tubs strawberry lemonade or Country Time Lemonade up to the second line in the cap. 1- 2 liter bottle Sprite Vanilla Vodka Fresh Strawberries if desired

1. Place drink mix in 2 QT pitcher 2. Add 1-2 Cups Vanilla Vodka 3. Carefully add Sprite to dilute and stir, then add the remainder of the soda and stir some more (be careful - it does go all over the place if you're not) 4. Slice strawberries - about 1/3 cup add to pitcher then stir again. 5. Serve over ice

Pomtinis By: mommy2kh


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Pomegranate Mix Vodka 7-up 1 lime colored sugar

1. Mix one part pomegranate mix (I use Rose's cocktail infusions) with one part vodka and one part 7-up. 2. Cut lime and use it to rim martini glass. 3. Dip glass in colored sugar (looks best with red). 4. Poor in martini.

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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!

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Skippys 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)

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Smirnoff Ice-cream By: DazzledByJasper


Ice cream, any flavour Vanilla, or raspberry ripple is best. 1 Bottle Smirnoff ice 1. Mix the ice-cream and Smirnoff ice in a blender 2. Serve as a milkshake 3. Top with any of your favourite dessert toppings.

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Spa By: Giorgos Filippidis


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. 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. And we add a garnish which is a piece of cucumber

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Spring in my Skin By: Giorgos Filippidis


50 ml mastic Skinos 4 wedge lime 10 ml gomme syrop 20 ml mandarin/tangerine 3 drops augostora bitter

Build Up 1. We muddle the limes. 2. We put crushed ice in a short glass. 3. We mix all the ingredients and we add the garniture which is a spiral of mandarin/tangerine

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Squape BY: MessyBar


6oz Squirt 2oz Grape juice or cocktail 1 1/2 oz vodka (I use 100 proof)

Pour together and enjoy!

Summer Sangria By: ChiTwiGal


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4 Oranges 2 juices 2 halved lengthwise & thinly sliced 1/3 cup to Cup Superfine Sugar cup Brandy 1 bottle chilled red wine 2 Lemons thinly sliced 2 cups Seltzer or Club Soda Ice Cubes

1. In a large pitcher, combine Orange Juice, Sugar & Brandy. 2. Stir well to dissolve sugar. 3. Add wine, orange slices, lemon slices & Seltzer/Club Soda. 4. Stir 5. Fill glasses with ice 6. Pour mixture over ice and serve immediately

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Temporary Tattoo BY: Bandmum1


Ice Sailor Jerry rum Root Beer (preferably diet)

1. Fill highball glass half full of ice. 2. Pour jigger of Sailor Jerry rum into highball glass. 3. Top off with root beer. ( I prefer using diet root beer, as Sailor Jerry is already quite sweet, and the regular root beer can make the drink a bit cloying.) Enjoy!

The Classy Gentleman By: elusivjacob


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. Combine the maker's mark and vermouth in shaker 2. 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

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Triple Orgasm By: Twilighchicky


Equal parts: Godiva White Chocolate liquor Godiva Chocolate liquor Bailey's Irish Cream

This can be a drink or a shot, just mix equal parts of all ingredients and enjoy. You can also substitute Kaluha for any one of ingredients.

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TTH-tini By: AngelaofAlagaesia


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, read, be happy

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West Pond Mai Tais By: BHBabe


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. Chill in refrigerator for one hour. Fill 12 oz glass 1/2 way with ice cubes. Pour 2 oz of rum over ice cubes. Fill glass with rum and stir briskly to blend. Garnish with orange slices. Best way I know to get a full serving of fruit with every cocktail!

Thank Yous

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Big hugs to Nina, Lo, and Christina for once again bringing us all together for this amazing cause. This cookbook wouldnt have been possible without my loves Kassiah, Allie, and MsKathy. They made sure it was pretty enough for your eyes, and helped me along the way. To every one of you who helped in some capacity to make this cookbook come to life, thank you. I couldnt have done it without all your yummy recipes, pictures, and support. Making a second edition of this cookbook was a blast, and I will without a doubt be ready with a third for the next FGB. See you next time! Hugs and Kisses, Meg MrsAC/ @love_laughter