2021 Cookbook by big idea group

COOK BOOK RECIPE COLLECTIONS FROM OUR MEMBERS A N D E M P LOY E E S

UNITED WE COOK

RECIPE COLLECTION 202

Though 2020 offered a myriad of challenges, it also gave us the opportunity to explore new hobbies, connect with those from a distance, and take joy in some of life’s more simple pleasures. It was with this in mind that we decided to create this electronic cookbook, that will grow and evolve with each passing month to include recipes from the EnergyUnited family. Our hope is that this cookbook offers a way for you and yours to stay connected to the community, find a moment of joy, and of course, enjoy a delicious moment. Happy Cooking! Maureen Moore, Communications Manager

LOOKING TO SHARE YOUR RECIPE? Send your favorite recipes to EU-communications@energyunited.com. If you don’t have access to email, please send a typed copy of your recipe with your first and last name to: EnergyUnited 2021 EnergyUnited Cookbook P.O. Box 1831 Statesville, NC

DECEMBER

Favorite Holiday Cookies

E A S Y H E A LT H Y C H O C O L AT E C H I P COOKIES INGREDIENTS

2 tbsp light butter, softened 2 tsp canola oil ½ cup packed brown sugar

DIRECTIONS

1 2

1 large egg white,

3 oz semisweet chocolate

C R Y S TA L WALK ER

chips, about ½ cup

SUBMIT TED BY

oil and brown sugar. Add vanilla, salt and egg white

In a small bowl, mix together flour and baking soda then stir into batter. Add chocolate chips to batter and stir to distribute evenly.

¾ cup all purpose flour ¼ tsp baking soda

In medium bowl, cream together butter, and mix thoroughly to combine.

1 tsp vanilla extract 1/8 table salt

Heat oven to 375 degrees.

Drop rounded ½ teaspoons of dough onto nonstick baking sheet, leaving space in between each cookie.

5 6

Bake until golden around edges about 4 to 6 minutes.

Cool on a wire rack.

1 1/2 cup flour 1/2 cup cornmeal 1/2 cup brown sugar Pinch of salt 1 teaspoon baking powder 1/2 cup raisins 1 teaspoon vanilla extract

DIRECTIONS

1 2 3 4

1 egg 1+ 1/2 stick of butter (3/4 cup soften)

EL AINA T YNER

INGREDIENTS

SUBMIT TED BY

N AT I V E COOKIES

Preheat oven to 350 degrees.

Roll them into a ball, slightly flatten, place on a cookie sheet.

Space them out, so they aren’t touching each other. Parchment paper is recommended.

Bake for about 15 minutes. Till’ lightly golden brown around edges.

Place on cooling rack.

BROWNIE COOKIES INGREDIENTS

1 box of brownie mix (pick your favorite) 2 tablespoons flour 1/4 cups oil 2 eggs 1/3 cups chocolate chips or chunks

EL AINA T YNER

SUBMIT TED BY

DIRECTIONS

1 2

Preheat the oven to 350 degrees.

In a large mixing bowl, combine brownie mix and flour. Add oil, eggs, and chocolate chips. Mix well.

3 4 5

Scoop dough on parchment lined baking sheet, inch apart.

Bake 8-9 mins.

Remove from oven, let cookies cool for 5 minutes.

NO BAKE COOKIES INGREDIENTS

2 cups sugar

DIRECTIONS

over medium heat. Boil for 1 minute and remove

½ cup milk 1 stick of butter ¼ cup cocoa

from heat.

2 3

1 teaspoon vanilla extract

SHEIL A HESTER

SUBMIT TED BY

Pinch of salt

Add peanut butter, oats, salt and vanilla extract. Mix thoroughly.

1 cup peanut butter (crunchy) 3 cups of old fashioned oats

Bring sugar, milk, butter and cocoa to a boil

Drop by spoon on wax paper. Ready to eat when the cookies have cooled.

Store in an airtight container.

THE BEST SUGAR COOKIE INGREDIENTS

1 cup unsalted butter (for dairy free, sub favorite nondairy spread like Earth Balance) 1 cup granulated white sugar 1 teaspoon vanilla extract 1/2 teaspoon almond extract 1 egg 2 teaspoons baking powder

DIRECTIONS

1 2 3 4

gluten-free flour

Cream butter and sugar until smooth, at least 3 minutes.

Beat in extracts and egg.

In a separate bowl, Combine baking powder and salt with flour. Add a little at a time to the wet ingredients.

1/2 teaspoon salt 3 cups all-purpose regular or

Preheat oven to 350° F.

Pinch of salt

Do not chill the dough. Divide into 2-3 smaller batches. Roll out onto a floured surface. Roll on the thicker side, closer

6 MELISSA FRIEND

SUBMIT TED BY

to 1/4”. Cut with favorite cutters.

Bake at 350 for 6-8 minutes. Let cool on the cookie sheet until firm enough to transfer to a cooling rack.

Decorate with favorite frosting/icing.

MAUREEN MOORE

SUBMIT TED BY

INGREDIENTS

1 box chocolate cake mix (my favorite is Becky Crocker, Triple Chocolate Fudge) ½ cup cooking oil ½ cup water

One of my favorite things to do in the evenings is to bake. It’s a great stress reliever at the end of the day and I love knowing that I can start something and finish it in the same hour! I’ve experimented with many different recipes and whenever possible try to make things simple by limiting recipes to 10 ingredients or less. Here’s one of my favorite cookie recipes-they are super easy to make and delicious. Try it, you’ll see!

CHOCO-CHOCO CHIP COOKIES

DIRECTIONS

1 2 3

1 egg 1 cup either chocolate chips, white chips or both

4 5

Preheat the oven to 350 degrees.

In a large mixing bowl, combine all of the ingredients together. Mix well.

Scoop dough on parchment lined baking sheet, one inch apart.

Bake for 10 mins.

Remove from oven, let cookies cool.

P.S.

Stay tuned for more simple recipes!

JANUARY

New Year New Healthy Recipes

CHEERWINE

SUBMIT TED BY

CHEERWINE B R U S S E L S P R O U T S

INGREDIENTS

24 oz Brussels sprouts, washed, trimmed and halved 6 slices thick cut smoked bacon, cut

DIRECTIONS

1 2

into ½ inch slices 2 tbsp extra virgin olive oil

3 4

1 12 oz can of Cheerwine

4 large shallots,

bacon in olive oil. Season generously with salt, pepper

Once pre-heated, put Brussels sprouts and bacon on pan face down. Spread everything evenly across pan.

While Brussels are roasting, pour one 12 oz can of Cheerwine and the apple cider vinegar into a medium saucepan. Cook on high heat for 15-20 minutes undisturbed.

1/3 cup Apple Cider Vinegar

In a large mixing bowl, toss Brussels sprouts and diced

Roast 20-25 minutes, until crispy.

or canola oil

pepper flakes (optional)

Place a rimmed baking sheet into middle rack of oven.

and optional red pepper flakes.

2 cups vegetable

Pinch of crushed red

Preheat oven to 450 degrees.

sliced 1/8 inch thick

Begin swirling saucepan around as it begins to thicken, until reduced to about ¼ cup of glaze. Remove from heat as soon as it thickens to a maple syrup like consistency.

Pour 1 cup vegetable oil into a cast iron skillet or stainless-steel frying pan. Add sliced shallots into the pan and bring to medium heat. Fry shallots for 15 minutes until shallots are a golden brown. Using a strainer or slotted spoon, remove shallots to a paper towel to drain.

Toss Brussels sprouts and bacon with the Cheerwine glaze. Transfer to serving dish, sprinkle with crispy shallots, drizzle remaining glaze over top and serve.

BROCCOLI CORNBREAD INGREDIENTS

1 stick of butter 1 medium onion, chopped fine 1 box of Jiffy cornbread 5 eggs 1 cup sour cream 1 box of broccoli florets, cut for bite sizes 1 cup of shredded

JANICE HARPER

SUBMIT TED BY

cheddar cheese

DIRECTIONS

1 2 3 4 5 6

Preheat oven to 350 degrees.

Sauté butter and Onion.

Mix cornbread and eggs, add other ingredients and sauté onions.

Put in greased baking dish.

Bake for 30 min or until done.

Cut into bite sizes.

1 cup ranch dressing

DIRECTIONS

de-seed, then dice. Dice the tomatoes.

2 tablespoons taco

Slice the green onions.

seasoning, hot or mild 3 cups shredded rotisserie chicken 4 cups romaine lettuce 2 roma tomatos 1 cucumber 1 cup corn kernels 4-5 green onions 1 15 oz can black beens 4 oz sharp cheddar cheese, or pepper jack 1/4 cup cilantro Juice of 1/2 of a lime 1 cup crushed tortilla chips

Cut the cumber in half lengthwise and

Chop the lettuce to yield about 4 cups. Chop the cilantro.

3 4

Rinse and drain the black beens

In a large bowl, add all your ingredients.

JANICE PEELER

INGREDIENTS

SUBMIT TED BY

TEX MEX SALAD

PINEAPPLE CASSEROLE INGREDIENTS

20 oz can of pineapple tidbits, drained 20 oz can of pineapple chunks, drained 1 sharp cheddar block of cheese, shred

DIRECTIONS

1 2

(do not use pre-shredded cheese) 1 cup sugar 1/4 cup of self-rising flour 1 sleeve Ritz crackers

JANICE HARPER

SUBMIT TED BY

1 stick of butter- pour over Ritz crackers

3 4

Preheat oven to 350 degrees

In a large bowl, stir all of the ingredients together.

Put in greased baking dish.

Bake, uncovered, for 30-45 minutes.

LISA PULLIS

SUBMIT TED BY

EASY MOZZARELL A CHICKEN DIRECTIONS

Arrange oven shelf to the middle of the oven. Preheat broiler on medium heat.

INGREDIENTS

4-5 oz boneless skinless chicken breasts

2 3

Season chicken with italian seasoning, paprika, onion powder, salt and pepper.

Heat one tablespoon of olive oil in a pan or skillet over medium heat. Cook chicken on both sides until

1 tablespoon Italian seasoning

browned and cooked through, about 8 minutes each

1 teaspoon paprika

side. Transfer to a plate; set aside.

1/2 teaspoon onion powder 1 onion, chopped

Cook the onion in the same pan until transparent, about 3-4 minutes, scraping any browned bits form the bottom of the pan. Add in the garlic and cook

4 cloves garlic, minced

until fragrant, about 1 minute. Add the fire roasted 1 fire roasted capsicum,

capsicum (or pepper), crushed tomatoes, tomato

chopped (or bell pepper)

paste, crushed red pepper flakes and remaining Italian

15 oz crushed tomatoes,

seasoning. Bring to a simmer and allow the sauce to

or tomato puree

thicken while stirring occasionally, about 4 minutes)

2 tablespoons garlic and herb tomato paste

3/4 cup shredded mozzarella

flakes (optional)

with 2-3 tablespoons of mozzarella cheese per breast. Transfer to the oven to broil for 1-2 minutes, or until

1 tablespoon parsley Pinch of crushed red pepper

Arrange the chicken in the sauce and top each breast

the cheese in browned and bubbling.

Garnish with parsley and serve

FEBRUARY

Main Entrees

CHICKEN POT PIE INGREDIENTS

1 box refrigerated pie crusts, softened 1/3 cup of butter 1/3 cup of chopped onion 1/3 cup all purpose flour 1 ¾ cup of chicken broth

DIRECTIONS

Place thawed pie crusts in 9-inch pie dish

cooked chicken 2 cups of mixed veggies

ELIZ ABE TH GANTT

SUBMIT TED BY

(frozen/thawed or canned)

Melt butter in saucepan. Once butter is melted add onion and stir frequently until tender

1/2 cup of milk 2 ½ cups of shredded

Preheat oven to 425.

4 5 6

Stir in flour, and blend well. Add salt and pepper to taste

Add broth and milk, stir until thick and bubbly

Add in chicken and mixed veggies, then remove from heat

Spoon the mixture into the crust-lined pie dish. Top with second crust, seal edge and flute. Cut slits in top of crust

Bake for 30 – 40 minutes, during last 15-20 minutes of baking cover crust edges. Let stand for 5 minutes before serving

4 cups cooked and shredded chicken 2 tablespoons taco seasoning (equal parts chili powder, sea salt,

DIRECTIONS

1 2

smoked paprika, cumin, onion

3 cups monterey jack, shredded

10 10” corn tortillas

In a large bowl combine shredded chicken, 2 cups of the mozzarella, 2 cups of the Monterey jack well incorporated.

black pepper)

1 cup sour cream

Preheat oven to 375°F.

cheese, sour cream and taco seasoning. Mix until

powder, garlic powder, oregano,

3 cups mozzarella, shredded

ADAM MARTIN

INGREDIENTS

SUBMIT TED BY

CHICKEN ENCHIL ADA S

Wrap tortillas in a damp paper or tea towel and microwaves for 1 minute.

In a skillet, warm the enchilada sauce. Working with one tortilla at a time, dip it in the enchilada sauce until lightly coated. Scoop 1/3 cup of the

28 oz can green enchilada sauce

enchilada filling into the tortilla and roll tightly. arrange (seem side down) in a baking dish and repeat with remaining tortillas.

5 6

Pour remaining enchilada sauce over the prepared

enchiladas followed by the remaining cheese.

Bake for 25 minutes, until cheese is bubbling.

LY N N E D R I S K E L L

SUBMIT TED BY

CREAMY SUN-DRIED T O M AT O , ARTICHOKE, AND SPINACH S H R I M P D I N N E R

INGREDIENTS

2 tablespoons olive oil

DIRECTIONS

3-4 cloves of minced/

onion chopped 1 jar marinated

are lightly cooked.

artichoke hearts 1 jar sundried tomatoes 1 small-medium bag of

medium shrimp

3 4

liquid. Do not drain/strain liquids. Stir until combined

Add frozen bag of spinach and stir until defrosted and well mixed with prior ingredients.

Once spinach is well cooked add shrimp and white wine (or vegetable stock). Increase heat to mediumhigh and bring to a slight boil to ensure shrimp are

1 block cream cheese

cooked thoroughly and alcohol is cooked out of wine.

1 cup white wine (or

Approximately 5-10 minutes.

vegetable stock) Fettucine or rice

Add artichoke hearts and sundried tomatoes with with onions and garlic mixture.

chopped frozen spinach 1 pound frozen small-

Sauté for approximately 2-3 minutes over medium heat until onions start to become transparent or

chopped garlic 1 small-medium sweet

In a large skillet add the olive oil, garlic, and onion.

Cube block of cream cheese, add to shrimp mixture and stir until well combined. Additional wine and/or vegetable stock can be added if dish is to thick.

6 7

Add salt and pepper to desired taste.

Serve over fettucine or rice.

C ABBAGE CASSEROLE INGREDIENTS

1 small head of cabbage

1 1/2 stick of butter (melted)

1 large sweat onion

1 cup of grated cheese

or 3 small onions 1 can cream of chicken soup

1 stack of ritz crackers (crushed)

1 cup mayonnaise

LINDA KERLE Y

SUBMIT TED BY

DIRECTIONS

1 2 3

Preheat the oven to 350 degrees.

Large dice the cabbage and slice the onions. season with salt and pepper and place in a baking dish.

In a large bowl, mix together the cream of chicken soup, mayonnaise, and 1/2 stick of melted butter. Pour over the cabbage and mix together.

4 5

In another bowl, combine the remaining butter, grated cheese, and crushed crackers. Put on top of the cabbage mixture.

Bake for 45 minutes or until brown and bubbly.

HAMBURGER C ABBAGE INGREDIENTS

1 pound ground beef 1 large can of diced tomatoes 1 small head of cabbage 1 can kidney beans or pinto beans 1 large onion

DIRECTIONS

Brown and drain the ground beef.

Cut the head of cabbage into

Cut the small onion into small

Mix all ingredients together in a 5

Cover with water and bring to boil

small pieces.

pieces.

quart pot.

Cook on low for 2 hours. Season

TA R A WOOD

SUBMIT TED BY

to taste.

1 1/2 pounds of group beef 1 tablespoon Worcestershire sauce 1 large onion 2 pounds pork and beans (Van Camp brand) 1/2 cup brown sugar 1 cup tomato sauce or 3/4 cup ketchup

DIRECTIONS

1 2 3 4

TAR A WOOD

INGREDIENTS

SUBMIT TED BY

LOADED BAKED BEANS

Preheat oven to 375 degrees.

Brown and drain ground beef.

Cut onion into small pieces.

Combine Worcestershire sauce, onion, pork and beans, brown sugar, and ketchup with ground beef.

Add beef mixture to baking dish and bake for 45 minutes.

MARCH

Lean Recipes For Spring

VEGGIE P A S TA INGREDIENTS

8 oz of penne pasta 2 ½ tablespoons butter 1 tablespoon olive oil

DIRECTIONS

1 2

Cook pasta according to package.

Meanwhile, in a large skillet, heat butter and oil over medium heat. Add zucchini, squash, garlic, and

2 zucchinis sliced

mushrooms; sauté 3-5 minutes. 2 squash sliced

Season with salt and pepper to

½ pound sliced mushrooms

taste. Reduce heat and simmer for about 3 minutes.

1 garlic clove, minced 4 tablespoons parmesan cheese

K ARINA C AMACHO

SUBMIT TED BY

Fresh basil garnish

Drain pasta and add to vegetable mixture. Sprinkle with cheeses and basil.

GLUTEN FREE CARAMEL-APPLE PUMPKIN PIE INGREDIENTS

1 large can (Libby) pumpkin pie filling 1 regular sized can of apple pie filling

DIRECTIONS

1 2 3

3 eggs 2 pre-made gluten free (Mi-Del) graham cracker

ABBY FERGUSON

SUBMIT TED BY

pie crusts

Mix all ingredients together and pour in the two crusts. Bake at for approximately 1 hour and a half.

1 bag caramel baking chips 5 oz evaporated milk

Preheat the oven to 345 degrees.

Wait untill both pies cool to room temperature. Refrigerate overnight.

Serve with Cool Whip.

M EL IS S A CO NN O R

SUBMIT TED BY

GLUTEN-FREE C H O C O L AT E C A K E

INGREDIENTS

1 pound & 3 oz bittersweet chocolate,

DIRECTIONS

butter, cut into pieces

8-inch springform pan and line the bottom with parchment paper.

broken into chunks 10 tablespoons unsalted

Preheat the oven to 425 degrees. Grease an

1 tablespoon gluten-free

Place the one pound of chocolate in a large heatproof bowl set over a pan of simmering water and stir occasionally until the chocolate is melted. Turn offf the

flour

heat, stir in the butter, flour, sugar, coffee granules, and salt with a rubber spatula. Whisk in the egg yolks

1 1/2 tablespoons sugar

until smooth. 1 teaspoon instant coffee granules 1/4 teaspoon kosher salt

Place the egg whites in the bowl of an electric mixer fitted with the whisk attachment and beat until they form soft peaks. Scrape the egg whites into the

4 extra-large eggs, at room temperature,

chocolate mixture and fold them in very carefully with

separated

a rubber spatula. Scrape the mixture into the prepared pan, smooth the top, and bake for 15 minutes.

1/4 cup heavy cream Vanilla ice cream

Turn the oven off and leave the cake in the oven, leaving the door slightly ajar. Allow the cake to cool in the oven for 1 hour.

Carefully release the sides of the pan and slide the cake onto a flat serving plate or cake stand. Place the 3 ounces of chocolate and the heavy cream in a heatproof bowl set over a pan of simmering water and heat just until the chocolate melts, stirring occasionally. Add a drop of cream if the mixture is too thick to pour. Pour the chocolate onto the sunken part of the cake, leaving the edge unfrosted. Allow to cool and serve warm or at room temperature with a scoop of ice cream.

K ARINA C AMACHO

SUBMIT TED BY

E N T O M ATA D A S DIRECTIONS

a saucepan and cover with water. Cook over medium heat for about 15 minutes or until soft.

2 3

INGREDIENTS

Add tomatoes, jalapeno pepper, and garlic cloves in

Meanwhile, mix the ¼ cup of the onion with the crumbled cheese and set aside.

Once tomatoes and pepper are cooked, place in a blender and process until you have a very smooth sauce.

Heat 1 tablespoon of vegetable oil in a skillet over a medium high heat and add the tomato sauce to the skillet. Cook for about 2 minutes, season with salt, and then simmer on low for about 6 minutes.

1 ½ pounds roma tomatoes 1 jalapeno 2 garlic cloves

medium heat and briefly fry the tortillas one by one and place on a plate with paper towels to absorb any

4 tablespoon vegetable oil

excess oil.

¼ cup white onion, diced 12 corn tortillas

In a separate skillet, heat the rest of the oil over

Once you have fried all the tortillas, dip them one by

8 ounces queso fresco,

one into the warm tomato sauce. Make sure to cover

crumbled

both sides with the tomato sauce.

Sour cream, tablespoon 1 avocado, sliced

7 8

Place tortilla on a plate and spoon some cheese and onion mix and fold the tortilla in half.

Once you have all your entomatadas ready, garnish with sour cream and avocado.

1 large heads of broccoli 3 cups water

DIRECTIONS

1 2

Olive oil

JORDAN VINSON

INGREDIENTS

SUBMIT TED BY

GORDON’S BROCCOLI SOUP

Bring salted water to a boil in a large stock pot.

Add broccoli and boil rapidly. Your broccoli is finished cooking when you can pierce it with little or no effort. Remove the stock pan from the stove burner.

Salt and pepper

Do not pour the water out.

Using a slotted spoon, add broccoli to a blender. Pour enough of the water left over from cooking the broccoli to fill the blender half way. Add a pinch (or more) of salt. Use several pulses on your blender to break the broccoli up and then puree for several seconds.

Pour soup into shallow bowl. Drizzle lightly with olive oil and serve it up!

DEBR A C I T TA

SUBMIT TED BY

VEGAN PEANUT BUTTER CUP PIE DIRECTIONS

Preheat oven to 375 degrees and lightly oil a standard glass pie pan

Add graham crackers to a food processor and process until you achieve a semi-fine meal. A little texture is OK,

INGREDIENTS

just remove any large pieces that didn't get ground. Add melted butter and pulse to combine.

1 sleeve graham crackers (or sub similar gluten-free

cracker/cookie)

Add to greased pie pan and press down with your fingers to flatten. Bake for 10 minutes or until golden brown. Remove and set aside to cool.

4 1/2 tablespoons melted vegan butter or coconut oil 12 oz firm silken tofu (slightly

drained and patted dry)

seasonings as needed, adding more agave for added sweetness or a pinch of salt.

natural peanut butter

mayple syrup

blender or food processor and blend until smooth, scraping down sides as needed. Taste and adjust

1/2 cup creamy salted

1/4 cup agave nectar or

Add tofu, peanut butter, maple syrup or agave to a

Next, scoop out the cream of your coconut milk or cream and whip into whipped cream in a large, chilled mixing bowl.

14-oz can full-fat coconut milk

Sweeten with a little powdered sugar and vanilla if you'd like.

OR coconut cream 1 cup semisweet dairy-free chocolate chips 1/3 cup non-dairy milk

Fold the peanut butter-tofu mixture into the whipped cream. Pour filling over crust and pop in the freezer to chill for 1 hour, or until it's fairly chilled and slighty firm.

Add chocolate chips to a bowl and heat your non-dairy milk to a low simmer. Then pour over chocolate chips and don't touch for 5 minutes to allow it to melt. Then stir gently with a spoon or rubber spatula until a smooth ganache forms. If it doesn't quite melt, you can also heat it in the microwave in 10 second increments until smooth and melted.

8 9

Spoon over the top of the pie and spread in an even layer with a knife or spatula, working quickly as the ganache will get clumpy if it sets too long.

Top with crushed, salted roasted peanuts (optional) and pop back in the freezer to set. 20-30 minutes before serving, remove from freezer and serve. Alternatively, you can chill this in the fridge, but it is much more delicate to slice and serve, but just as delicious.

C H A N T I L LY C A K E

INGREDIENTS

3 cups cake flour – do not substitute all-purpose flour 1 tablespoon baking powder 1/2 tablespoon salt 3/4 cup unsalted butter softened 1/2 cups sugar 2 tablespoon vanilla extract 6 large egg whites at room temperature 3/4 cup milk 2 cups water 1 cup sugar 2 cups heavy cream

K A REN B ROW N LOW

SUBMIT TED BY

1 tablespoon vanilla 8 oz cream cheese softened 8 oz mascarpone cheese softened – find this in a small tub generally in the specialty cheese section. 2 cups powdered sugar 1 cup blueberries 1 cups strawberries sliced 1 cup raspberries sliced

DIRECTIONS

1 2

Preheat oven to 350.

about the consistency of shaving cream. much longer by hand).

bottom with a round piece of parchment with nonstick baking spray.

This will take 2 -3 minutes on high speed (or

Prepare two 8 inch cake pans by lining the paper. Lightly spray the sides of the pan

the vanilla and heavy cream until stiff,

cheese, mascarpone cheese and powdered sugar until well combined and creamy.

In a medium bowl, stir together the flour, baking powder, and salt and set aside.

In a large mixing bowl or stand mixer, beat together the butter and sugar until creamy. Beat in the egg whites and vanilla. Slowly add in the flour mixture and milk, mixing as

you add the ingredients. The batter should look light and fluffy.

Divide the batter evenly between prepared

cheese mixture until smooth and creamy.

Once cooled, level the cakes by cutting the top/dome off of each cake so they are flat. Then cut each cake in half, using a long knife.

Start with the first layer, brush ¼ of the simple syrup on to the layer. The place a light layer of frosting on that layer, then

should spring to the touch when gently

sprinkle on the fruit, pressing the fruit into

touched in the center. Remove the cakes

the frosting.

not over-bake.

In a medium saucepan, bring water and sugar to a boil, stirring until the sugar has completely dissolved, then set aside. (To further boost the flavor you can add 1 t of Allow this to cool, before assembly.

Using a stand mixer with a whisk attachment or a strong hand whisk, whisk

Add layer two and repeat the process, then layer three and finally layer four repeating the process as you go.

vanilla, raspberry or strawberry extract).

Gently combine the cream mixture with the

cake pans. Bake 25 - 28 minutes. The cakes

from the oven and allow them to cool. Do

In a medium bowl, beat together the cream

Frost the entire outside of the cake and top. Decorate with Fruit on the top.

Keep covered and refrigerated until you are ready to serve.

APRIL

Favorite dessert

LEMON JELLO C AKE INGREDIENTS

3 oz. lemon jello mix

DIRECTIONS

Mix together ingredients for the cake, using

1 box yellow or

directions on cake mix. Put in generously greased

white cake mix 4 eggs 1 cup Water

and dusted tube pan.

½ cup Oil Juice of 3 lemons or 6-9 tablespoons of lemon juice 2 cups confectioners

EILEEN PIERCE

SUBMIT TED BY

sugar, sifted

Preheat oven to 350° degrees.

3 4

While cake is baking, mix the lemon juice and powdered sugar until completely dissolved.

Bake for 45-55 minutes or until toothpick comes out clean.

While cake is still hot spoon Icing over cake, spreading evenly.

PINEAPPLE DREAM PIE INGREDIENTS

2 (8 inch) graham cracker crusts 8 oz cream cheese, softened 8 oz cool whip 20 oz crushed pineapple, well drained 1/2 cup sugar 1 tablespoon vanilla flavoring Fresh strawberries or

FRAN W E AV E R

SUBMIT TED BY

blueberries

DIRECTIONS

Combine cream cheese, sugar and vanilla in a large bowl. Mixer until smooth.

2 3 4 5

Stir in pineapple with a spoon, mix well.

Add in cool whip, mix well.

Add fresh strawberries or blueberries if desired.

Pour into crusts. Refrigerate. Garnish with fresh strawberries and/or blueberries.

JAMES HARRIS

SUBMIT TED BY

MAPLE CHEESECAKE

INGREDIENTS

2 cups of honey graham cracker crumbs 6 tablespoons butter, melted 1/4 cup maple sugar (or substitute 1/4 cup

DIRECTIONS

1 2 3

granual sugar) 1/2 teaspoon maple flavoring 4 eggs beaten

1 cup real maple syrup

room temperature.

Preheat the oven to 350 degrees.

Grease a 9-inch spring form pan. Combine the honey gram crumbs, melted butter, maple sugar, and maple flavoring and press into the pan.

In a separate mixing bowl, combine the eggs, cream cheese, and maple syrup. Beat until very smooth, using an electric hand mixer.

24 oz cream cheese, softened

Allow all of the ingredients to soften to

5 6

Pour the mixture over the crust.

Bake for 1 hour.

MAY

Favorite appetizers

MELON & PROSCIUTTO INGREDIENTS

Ripe cantaloupe melon Prosciutto Balsamic glaze

G R A C E L A M O N TA G N E

SUBMIT TED BY

Flaky sea salt (optional)

DIRECTIONS

1 2 3

Slice melon into spears.

Wrap with a portion of prosciutto and spear with a toothpick.

Serve on a platter as is or drizzle with balsamic glaze and flaky sea salt (optional) & enjoy!

TASTY TIP

You can also make this more substantial by serving over a bed of arugala with some creamy burrata or mozarella, marcona almonds, and a crostini for a tasty summertime lunch.

B U FFA LO CHICKEN DIP INGREDIENTS

2 cans of chunk white chicken 6 tablespoon cream cheese

DIRECTIONS

for 1.5 minutes. Thoroughly combine all ingredients.

6 tablespoon buffalo

M EG A N S TO U T

SUBMIT TED BY

sauce

Place all ingredients in a medium bowl. Microwave

Continue to head in microwave (if needed) until desired heat level is achieved.

Serve with tortilla chips, toast, celery, or your favorite "dippable."

BACON -WR APPED JAL APEÑO POPPERS

1/2 cup goat cheese 1/4 cup sharp cheddar cheese 12 jalapeños halved lengthwise, seeds and membranes removed

1 2 3

Preheat the oven to 400 degrees. Line a baking sheet with aluminum foil.

Mix cream cheese, sharp cheddar cheese, and goat cheese together in a bowl until evenly blended.

Fill each jalapeño half with the cheese mixture. Put the halved back together and wrap each stuffed pepper with a slice of bacon. Arrange bacon-wrapped peppers

12 slices of bacon

on the prepared baking sheet

Bake in the preheated oven until bacon is crispy, about 15 minutes. Enjoy!

DA I S Y O R OZCO

1/2 cup cream cheese

DIRECTIONS

SUBMIT TED BY

INGREDIENTS

LOADED DIP INGREDIENTS

1 can of rotel

DIRECTIONS

once finished.

1 package of cream cheese 1 package sausage (hot or mild)

2 3

KENDALL HUGGLER

SUBMIT TED BY

Brown sausage in pan and drain grease

Add package of cream cheese and can of rotel to the pan and mix them together.

Add sausage back in once cream cheese begins to melt.

Mix all together and serve!

Chocolate

JUNE

Everything

INGREDIENTS

For the Sachertorte:

DIRECTIONS

7 egg yolks

7 oz dark chocolate

Meanwhile, mix the butter with the icing sugar and vanilla sugar until creamed. Gradually stir in the egg yolks. Pre-heat the oven to 350 degrees.

2/3 cup softened butter 1 cup icing sugar

Melt the chocolate slowly (ideally in a bain-marie).

Grease a cake tin with butter and sprinkle with flour. Whip up the egg whites with a pinch of salt, add the crystal sugar and beat to a stiff peak. Stir the melted

8 g vanilla sugar

chocolate into the paste with the egg yolks and fold in 7 egg whites

the whipped egg whites alternately with the flour. Fill the dough into the tin and bake for around 1 hour.

1/2 cup crystal sugar Pinch of salt 1 cup flour

minutes). If the apricot jam is too solid, heat it briefly,

spreading

and stir until smooth, before flavouring with a shot

Rum (optional)

of rum. Cut the cake in half crosswise. Cover the base with jam, set the other half on top, and coat the upper

Whipped cream (to

surface and around the edges with apricot jam.

garnish)

7 oz dark chocolate coating or cooking chocolate 1 cup sugar 2/3 cup water

flat surface turn the cake out on to a work surface immediately after baking and turn it again after 25

5-7 oz apricot jam, for

For the glaze:

Remove the cake and leave to cool off (to achieve a

For the glaze, break the chocolate into small pieces. Heat up the water with the sugar for a few minutes. Pour into a bowl and leave to cool down until just warm to the taste (if the glaze is too hot it will become dull in appearance, but if too cold it will become too viscous). Add the chocolate and dissolve in the sugar solution. Pour the glaze quickly, i.e. in a single action, over the cake and immediately spread it out and smooth it over the surface, using a palate knife or other broad-bladed knife. Leave the cake to dry at room temperature. Serve with a garnish of whipped cream. If possible, do not store the Sachertorte in the fridge, as it will “sweat”.

WO R LD FA M OUS C H O C O L AT E SACHERTORTE C AKE (1832)

G ARY S TUEBING

SUBMIT TED BY

When 16-year-old apprentice chef Franz Sacher created the Sachertorte cake at the court of Prince Metternich in 1832, little did he know the impact his cake would have on chocolate lovers worldwide. The recipe for the Original Sacher-Torte is a well-kept secret, known only to confectioners at Hotel Sacher in Vienna.

NUTELLA POPSICLES INGREDIENTS

3/4 cup of Nutella 1/2 cup of sweetened condensed milk 1 cup of whole milk

ELIZ ABE TH GANTT

SUBMIT TED BY

1/2 cup of heavy cream

DIRECTIONS

1 2 3 4

Mix all ingredients in a blender.

Blend all ingredients until smooth.

Pour mixture into popsicle molds.

Freeze overnight and enjoy!

OREO TRUFFLES INGREDIENTS

1 package Oreos

DIRECTIONS

or with a rolling pin.

8 oz cream cheese, softened 12 oz white chocolate chips, melted

2 3

JORDAN VINSON

4 5

SUBMIT TED BY

Pulverize your cookies in the food processor

Combine cookie crumbs with the cream cheese.

Roll the cookie and cream cheese mixture into balls.

Freeze the truffles until firm.

Dip them in melted white chocolate.

ELIZ ABE TH GANT T

SUBMIT TED BY

C H O C O L AT E CRESCENT ROLLS

INGREDIENTS

1 can of refrigerated crescent rolls (8 count) 1/2 cup of mini chocolate chips Powdered sugar (optional)

DIRECTIONS

1 2 3

Preheat the oven according to crescent roll package.

Separate dough into triangles.

Place mini chocolate chips inside of each triangle towards the largest end of the triangle.

4 5 6

Roll up from largest end to smallest end.

Place on ungreased cookie sheet and bake for 15-20 minutes or until golden brown.

Sprinkle with powdered sugar if desired!

T R I P L E C H O C O L AT E INSIDE-OUT BUNDT CAKE INGREDIENTS

1 box triple chocolate cake mix (Betty Crocker Delights: Triple Chocolate Fudge works great) 3-4 oz small box chocolate instant pudding 2 eggs 1 3/4 cup of milk 1 bag chocolate chips

DIRECTIONS

Mix all ingredients, by hand, in a large bowl until thoroughly mixed.

2 3 4

Pour into well-greased bundt pan and cook at 350 degrees for 50-55 minutes.

Let cool for 15 minutes and invert onto platter until the cake completely cools.

Drizzle chocolate frosting/icing on top along with your favorite colored sprinkles

MAUREEN MOORE

SUBMIT TED BY

or small candies (M&M's work great). Enjoy!

ONE BOWL C H O C O L AT E C A K E INGREDIENTS

2 cups white sugar 1 3/4 cups flour 3/4 cup unsweetened cocoa powder

DIRECTIONS

9-inch round pans.

in the middle and add the eggs, milk, oil and vanilla. Mix for 2 minutes at medium speed. Stir in

1 1/2 teaspoon baking soda

2 eggs 1 cup milk

In a large bowl, combine sugar, flour, cocoa, baking soda, baking powder, and salt. Carve a well (hole)

1 1/2 teaspoon baking powder

1 teaspoon salt

Preheat oven to 350 degrees. Grease and flour two

boiling water.

Pour the mixture into the two 9-inch pans. Bake for 30 minutes or until a tookthpick comes out clean. Cool for 10 minutes in the pan.

1/2 cup vegetable oil 2 teaspoons vanilla extract

MELISSA CO NN O R

SUBMIT TED BY

1 cup boiling water

Salads

J U LY

Summer

B LT P A N Z A N E L L A

RealSimple.com

INGREDIENTS

4 cups crusty sourdough bread torn into bite-size

DIRECTIONS

pieces 4 tablespoons olive oil 6 slices thick-cut bacon

2 tablespoons Dijon mustard

black pepper

Meanwhile, cook bacon in a large skillet over medium, turning often, until crisp, 5 to 7 minutes. Drain on a paper towel–lined plate. Break into pieces.

Whisk vinegar, mustard, honey, and pepper in a large bowl. Gradually add remaining 3 tablespoons oil, whisking constantly until smooth.

2 tablespoons honey 1 teaspoon freshly ground

oil on a rimmed baking sheet. Toast in a single layer until golden brown, 10 to 15 minutes. Let cool.

3 tablespoons red wine vinegar

Preheat oven to 400°F. Toss bread with 1 tablespoon

Add bacon, toasted bread, arugula, tomatoes, basil, avocados, and capers. Toss to coat.

4 cups packed baby arugula 2 cups multicolored cherry tomatoes, halved 1 cup loosely packed fresh basil leaves, torn 2 ripe avocados, chopped 2 tablespoons drained

JA ME S WARD

SUBMIT TED BY

capers

ARUGULA SALAD

INGREDIENTS

4 oz arugula

DIRECTIONS

2 tablespoons of finely

pepper. Add the diced baguette and toss to coat.

1 tablespoon olive oil

Transfer to a sheet pan and arrange in an even layer. Toast in the oven 6-8 minutes or until browned and

1 tablespoon dijon mustard

1 1/2 tablespoons maple syrup

crispy. Remove from the oven and let cool.

1 small baguette

1 tablespoon lemon juice

Meanwhile, combine lemon juice, diced shallot, mustard, maple syrup and a drizzle of olive oil. Season with salt and pepper. Wisk thorougly to combine.

1/4 cup grated parmesean cheese

pieces. Peel the garlic and finely grate into a paste. In a bowl, stir together garlic, olive oil, salt, and

diced shallot

1 clove garlic

Preheat oven to 450°F. Dice the baguette into large

Add croutons and arugula to the bowl of dressing. Toss to combine. Taste, then season with salt and pepper if desired. Sprinke some cheese on top

MONIQUE WERNER

SUBMIT TED BY

and enjoy!

BlueApron.com

MA SSAGED K ALE SALAD INGREDIENTS

Dinosaur kale Marcona almonds Aged cheese of choice (aged white cheddar or Manchego are good choices)

Dried fruit of choice (dried apricots work well) Dijon mustard Olive oil White wine vinegar

G R A C E L A M O N TA G N E

SUBMIT TED BY

DIRECTIONS

1 2 3

Remove center rib from the kale leaf. Wash, pat dry, and chop finely in a chiffonade. Place in bowl.

Rough chop the Marcona almonds, dried fruit, and bitesized pieces of your cheese.

Separately, whisk a spoonful of Dijon mustard, white wine vinegar, and olive oil, alternating with each ingredient until the preferred ratio is achieved. Pour over the kale and massage in. Let rest for 10-30 minutes (though this salad will hold up for hours!)

When ready to serve, top with your rough chopped ingredients, salt & pepper to taste and enjoy!

HEARTY V E G E TA B L E S A L A D INGREDIENTS

1 lb sweat potato

DIRECTIONS

to a boil and cook the freekeh for 25 minutes. Drain.)

1 avocado 1 tablespoon fig jam or spread 1 tablespoon apple

cider vinegar 1 apple 4 oz brussel sprouts

Optional: 1/2 cup cracked

3 4

Halve the bristle sprouts and thinly slice. Core the apple and dice. Add to a bowl with half to the apple

Halve and pit the avocado, then medium dice. Place in a bowl and add the rest of the vinegar, olive oil, and some salt and pepper.

5 HARRY WERNER

sheet, drizzle with olive oil and season with salt and

cider vinegar and drizzle with olive oil.

freekeh

SUBMIT TED BY

Medium dice sweat potatoes. Place them on a baking pepper. Roast for 25 minutes.

1/4 cup buttermilk 1 tablespoon dijon mustard

Preheat oven to 450. (Optional for grains: Bring water

6 7

Whisk together the buttermilk, fig spread, and mustard.

In a pan, cook the brussel sprouts for 3 minutes.

Toss all your prepped vegetables together. Mix in the dressing.

Power

AUGUST

Grill

CAPRESE STEAK

INGREDIENTS

3/4 cups balsamic vinegar

DIRECTIONS

3 cloves garlic, minced 2 tablespoons honey 2 tablespoons extra-virgin olive oil

4 (6 oz) filet mignon, or 4 large pieces of sirloin 2 beefsteak tomatoes, sliced

ELIZ ABE TH GANTT

SUBMIT TED BY

Fresh basil leaves, for serving

Pour over steak and let marinate 20 minutes.

3 4

Season tomatoes with salt and pepper.

Heat grill to high. Grill steak 4 to 5 minutes per side, then top with mozzarella and tomatoes and cover grill until cheese is

kosher salt 4 slices mozzarella

vinegar, garlic, honey, olive oil, dried thyme, and dried oregano.

1 tablespoons dried thyme 1 tablespoons dried oregano

In a small bowl, whisk together balsamic

melty, 2 minutes.

Top with basil before serving.

Delish.com

DEVIN FRAKES

SUBMIT TED BY

CHICKEN SPIEDIES DIRECTIONS

Chop the chicken into cubes that will fit on a skewer. In a bowl, toss the chicken and salt together. Let dry brine in the fridge uncovered for at least 1 hour or overnight.

INGREDIENTS

Prepare the mayo marinade by combining the mayo, garlic, 20 cranks black pepper, oregano, and lemon zest. In a seperate bowl, make the vinaigrette marinade by combining olive oil, red wine vinegar, lemon juice, 20

2 lbs of boneless, skinless

cranks black pepper, parsley, and sugar. Store in the

chicken (breast or thighs) 1/3 cup mayo 4 garlic cloves

fridge until ready to use.

Large spoonful dried oregano Lemon zest 3 1/2 tablespoons olive oil

Add the mayo marinade to the bowl of chicken and mix with hands until each piece is coated. Thread the chicken on presoaked wooden or metal skewers.

Set a grill or cast iron over high heat until smoking. Add the chicken and grill until there is deep browning on one

1 1/2 tablespoons red wine

side before flipping. Cook until the chicken is charred

vinegar Spritz of lemon juice Handful parsley, minced Pinch of sugar Hoagie rolls

and cooked through, about 8 minutes.

5 6

After cooking, drizzle a bit of the vinaigrette marinade over the top for an acidic punch.

To serve, place a skewer on a hoagie roll and remove the chicken. Binghamtom residents would have you stop there, but feel free to add pickled onions, lettuce, feta, tomato or any other toppings if you have them. Enjoy!

Butter, for serving

Preheat grill to high and heat for 10 minutes. (Alternatively, preheat grill pan to high.) Add corn and

Kosher salt

cook, turning often, until charred all over, about 10 minutes.

Spread butter over warm corn and season with salt. Serve!

GRILLED CORN ON THE COB

ELIZ ABE TH GANTT

4 ears corn, shucked

DIRECTIONS

SUBMIT TED BY

INGREDIENTS

Pasta

SEPTEMBE

Perfect

C H E E S Y WA L N U T FETTUCCINE INGREDIENTS

10 oz package frozen cut broccoli or califlower 3 oz fettuccini 2 tablespoons butter or margarine 1 1/2 teaspoon fresh basil

dash of garlic powder 3/4 cup milk or light cream 1/2 cup cream style cottage cheese 1/4 cup chopped walnuts 1/4 cup grated Parmesan

1 1/2 teaspoons all-purpose flour

CHUCK ROMINE

SUBMIT TED BY

DIRECTIONS

1 2

Cook the broccoli/califlower and pasta according to package instructions. Drain both.

In saucepan, heat 1 tablespoon of the butter or margarine. Stir in flour, basil, milk/cream and garlic powder. Cook and stir for 1 minute after it becomes thick and bubbly. Remove from heat.

3 4

Stir in cottage cheese and Parmesan cheese. Add the broccoli or califlower and walnuts. Heat through, stirring occastionally

Toss the cooked pasta with 1 tablespoon of butter or margarine. Spoon the vegetable sauce over the pasta. Toss to coat pasta and serve!

L A FA M IG LI A F R E S C AT O R E B A K E D Z I T I INGREDIENTS

3/4 pound hot Italian sausage 3/4 pound sweet Italian sausage Use all sweet or hot if you want! 2 tablespoons olive oil 1 large yellow or white onion, diced 1/2 teaspoon dried oregano 1/4 teaspoon dried thyme 1/4 teaspoon dried rosemary 2 (24 oz) jars prepared marinara sauce (San Marzano tomato sauce recommended)

D AV I D F R E S C AT O R E

SUBMIT TED BY

2 cups water 16 oz package ziti pasta 1 drizzle olive oil 1 1/2 cups whole-milk ricotta cheese 8 oz fresh mozzarella cheese, cut into small cubes 1 cup grated Pecorino Romano cheese 1 teaspoon chopped Italian parsley, or to taste

DIRECTIONS

1 2

Cut down the length of each sausage with a sharp knife. Remove and discard casings.

Heat olive oil in a large saucepan on high heat. Add sausages and onion. Cook, stirring occasionally and breaking up with a spatula until the sausage begins to brown and the onion turns translucent, 5-7 minutes. Add oregano, thyme, and rosemary and cook for 1 minute more. Pour in marinara sauce. Pour 1 cup water into each jar to rinse out remaining sauce; add to the saucepan. Stir together and bring sauce to a simmer.

Reduce the heat to medium-low, and let simmer, stirring occasionally, for 1 hour. Add seasoning to taste. Turn off heat and reserve until needed. Before using, skim any excess fat that rises to the surface.

While sauce simmers, bring a large pot of generously salted water to a boil. Add ziti and cook, stirring occasionally, for 1 or 2 minutes less than the directions on the package call for. Drain well and transfer into a large mixing bowl.

Carefully add the meat sauce and stir until thoroughly combined. Let rest for 5 min. Meanwhile, preheat the oven to 375 degrees F (190 degrees C). Grease a large 9x15inch or 9x13-inch casserole dish with a drizzle of olive oil.

Transfer half of the pasta and sauce mixture to the prepared dish, then use a spatula to even out into a uniform layer. Top with 1/2 of the ricotta cheese, 1/2 of the mozzarella cheese, and then 1/2 of the grated Pecorino Romano cheese, being sure to distribute evenly. Top with the rest of the pasta and sauce mixture and give the pan a little shake to settle the sauce. Repeat the cheese steps.

Bake in the center of the preheated oven until the cheese is melted and the casserole is piping hot, 30 to 35 minutes. Remove from the oven and let cool 10 to 15 minutes before serving. Top with parsley. Buon appetite!!!

Feast

OCTOBER

Fall

PUMPKIN FLUFF DIP INGREDIENTS

1 (15 oz) can pumpkin

DIRECTIONS

1 package JELL-O Vanilla Flavor Instant Pudding 1 teaspoon pumpkin pie spice 8 oz cool whip whipped

2 3

Mix pumpkin, dry pudding mix and spice in large bowl with whisk until blended.

Stir in cool whip.

Refrigerate 1 hour.

MyFoodandFamily.com

ELIZ ABE TH GANT T

SUBMIT TED BY

topping, thawed

CAROLINE GORMAN

SUBMIT TED BY

INGREDIENTS

3 pounds of squash 1 yellow onion 3 chopped garlic cloves

EASY BUTTERNUT SQUASH SOUP

DIRECTIONS

1 2

olive oil

for 8 to 10 minutes.

Crusty bread or croutons

cook 30 seconds to 1 minute, until fragrant, then reduce heat to a simmer. Cook until the squash is

½ teaspoon sea salt

Chopped parsley

Add the garlic, sage, rosemary, and ginger. Stir and add 3 cups of the broth. Bring to a boil, cover, and

3 - 4 cups vegetable broth

Black pepper

onion, salt, and several grinds of fresh pepper and sauté it begins to soften, stirring occasionally,

½ tablespoon minced rosemary

2 tablespoons extra virgin

Heat the oil in a large pot over medium heat. Add the until soft, 5 to 8 minutes. Add the squash and cook until

1 tablespoon chopped sage

1 teaspoon grated ginger

First, chop the onion and the squash into small cubes.

tender, 20 to 30 minutes.

Let cool slightly and pour the soup into a blender, working in batches if necessary, and blend until smooth. If your soup is too thick, add up to 1 cup more broth and blend. Finally, pour it into bowls, garnish with chopped parsley and bread/croutons, and enjoy!

S W E E T P O TAT O CASSEROLE INGREDIENTS

3 cups cooked sweet potato (mashed) 3/4 cup sugar 1/2 teaspoon salt 2 eggs (beaten)

1/2 cup milk 1/2 teasoon vanillla 3/4 cup brown sugar 1/3 cup flour 1 cup nuts (chopped)

3/4 stick of margarine (melted)

JA ME S WARD

SUBMIT TED BY

DIRECTIONS

Combine sweet potatoes, 3/4 cup sugar, salt, eggs, 1/2 stick of margarine (melted), milk and vanilla. Pour into a casserole dish.

2 3

Combine 1/4 stick margarine (melted), flour, brown sugar and nuts. Place mixture over sweet potato mixture.

Bake 35 minutes at 250º.

KENDALL HUGGLER

SUBMIT TED BY

P U M P K I N R I G AT O N I W I T H I TA L I A N S A U S A G E & S P I N A C H

INGREDIENTS

16 oz package rigatoni

DIRECTIONS

1 pound Italian sausage 2 tablespoons olive oil 4 garlic cloves, minced

Cook pasta in a large pot of salted water according to package directions for al dente – reserving 1 1/2 cups of pasta water for sauce before draining.

In a large skillet, brown Italian sausage over mediumhigh heat, breaking it into pieces as it cooks, about

1 shallot, diced

8 minutes. Transfer cooked sausage to a plate and

1/4 teaspoon crushed red

set aside.

pepper flakes (optional) 8 oz bag fresh spinach

15 oz can pumpkin puree 1/4 teaspoon dried sage 1/2 – 3/4 teaspoon

crushed red pepper, stirring frequently, until softened and slightly golden, about 3 minutes.

coarse salt 1/4 teaspoon black pepper

Add olive oil to pan and sauté shallot, garlic and

Add spinach to pan and wilt, stirring occasionally. If needed, reduce heat to low until pasta is ready.

Return heat to medium-high. Add pumpkin puree, sage and salt & pepper. Slowly stir in pasta water, about 1/2 cup at a time, until sauce has reached desired consistency. Return sausage to pan and toss with pasta, adding extra pasta water if needed.

NOVEMBER

Yummy Recipes

INGREDIENTS

1⁄3 cup butter

DIRECTIONS

1⁄2 cup diced onion 1⁄2 cup sliced fresh mushrooms

3 cups chicken broth

2 3

1 can cream of

and garlic powder 1 cup grated cheddar cheese

saute the onions and mushrooms.

Drain the green beans and add to the mushroom and onions mixture.Add the mushroom soup, onion well combined and pour into a greased 1 1/2 quart baking dish.

1 can French fried

1 pinch salt, black pepper,

Meanwhile, in a large skillet, melt the butter and

rings, and seasonings to this mixture as well. Stir until

mushroom soup

onion rings

boil in a saucepan. Boil the green beans in the broth for 10 minutes.

2 cups sliced fresh green beans

Preheat oven to 350º. Bring the chicken broth to a

Bake for 20 minutes, then top the casserole with the Cheddar and bake for 10 minutes longer, or until the casserole is hot and cheese is melted.

NANNET TE GORMAN

SUBMIT TED BY

thecozycook.com

GREEN BEAN CASSEROLE

S W E E T P O TAT O P I E

INGREDIENTS

2 cups cooked sweet potatoes

DIRECTIONS

2 eggs 1 1/2 cup sugar

1/2 cup brown sugar 1 stick butter melted 1 cup evaporated milk 1/4 teaspoon cinnamon

3 4

1/4 teaspoon. nutmeg, fresh

Sprinkle some chopped peacans in the bottom of shells and bits of cold butter.

Mix the rest of the ingredients together and pour into pie shells

Bake 350 for 1 hour.

For optional topping, Make a meringue by beating the egg whites using a mixer on medium speed until they are broken up and frothy.

1/4 cup chopped pecans

Gradually add the sugar, and continue beating until glossy, stiff peaks form. You can’t overbeat

2 pieshells, regular

the meringue, so keep beating until you’ve got those glossy, firm peaks! Topping (optional): 3 egg whites 1 teaspoon sugar Shredded coconut

Pour the meringue onto the top of your pie and sprinkle coconut on top.

DALE RUSSELL

SUBMIT TED BY

V E G E TA R I A N M O U S S A K A INGREDIENTS

1 eggplant, thinly sliced 1 tablespoon olive oil, or as needed 1 large zucchini, thinly sliced 2 potatoes, thinly sliced 1 onion, sliced 1 clove garlic, chopped 1 tablespoon white vinegar 1 can whole peeled tomatoes, chopped 1/2 can lentils, drained with liquid reserved 1 teaspoon dried oregano 2 tablespoons chopped parsley 1 cup crumbled feta cheese

JA ME S WARD

SUBMIT TED BY

1 1/2 tablespoons butter 2 tablespoons all-purpose flour 1 1/4 cups milk 1 pinch ground nutmeg 1 egg, beaten 1/4 cup grated Parmesan cheese

DIRECTIONS

1 2 3

Sprinkle eggplant slices with salt and set aside for 30 minutes. Rinse and pat dry.

dish. Pour tomato mixture over vegetables;

Preheat oven to 375º.

repeat layering, finishing with a layer of eggplant and zucchini.

Heat oil in a large skillet over medium-high heat. Cook eggplant and zucchini in hot oil

3 minutes per side; remove with a slotted spoon to drain on a paper towel-lined plate, reserving as much oil as possible in the skillet

Cover and bake in preheated oven for 25 minutes.

Stir butter, flour, and milk together in

adding more oil to skillet as needed and let

a small saucepan; bring to a slow boil,

it get hot.

whisking constantly until thick and smooth. Season with pepper and nutmeg; stir. Remove from heat, cool for 5 minutes, and

Cook potato slices in hot oil until browned,

stir in beaten egg.

3 to 5 minutes per side; remove with slotted spoon and drain on a paper towel-lined plate, again reserving oil in the skillet.

zucchini, 1/2 the potatoes, 1/2 the onions, and 1/2 the feta into a 13x9-inch baking

until lightly browned on both sides, about

Layer about 1/3 of the eggplant, 1/3 of the

Sauté onion and garlic in reserved oil until lightly browned, 5 to 7 minutes. Pour in vinegar, bring to a boil, and reduce heat to medium-low; cook until liquid is reduced in volume and thick. Stir in tomatoes, lentils, 1/2 the juice from lentils, oregano and parsley. Cover, reduce heat to medium-low, and simmer 15 minutes.

Pour sauce over vegetables and sprinkle with Parmesan cheese. Bake, uncovered, for another 25 to 30 minutes.

DA L E R U S S EL L

S U B M I T T E D BY

INGREDIENTS

1/2 cup cooked sweet potatoes 1/2 cup brown sugar 2 cups self-rise flour 1 tablespoon vanilla extract 1 egg 1/4 cup molasses milk

S W E E T P O TAT O PA NC A K E

DIRECTIONS

1 2 3

Cook 1 or 2 small potatoes baked or boiled.

Mash up and mix with the egg, vanilla, brown sugar, molasses, and flour. our in milk to desired consistency.

Serve with butter and maple syrup

ELIZ ABE TH GANTT

SUBMIT TED BY

B LU E B E R RY JELLO SAL AD

INGREDIENTS

2 small boxes of blackberry or raspberry jello

DIRECTIONS

Drain juice from blueberries and pineapple into a large bowl. Add enough water to the juice to make 2 cups liquid. Mix this with jello and bring to

1 small can crushed pineapple

boil. Take off stove and add 1 ½ cups cold water.

1 large can blueberries in

Mix with fruit and put in 9 x 13 pan, refrigerate to

heavy syrup

harden overnight.

Topping: 1 (8 oz) package cream cheese 1/2 pint of sour cream ½ cup sugar

Topping: mix cream cheese, sour cream, and sugar together until smooth. Spread over blueberry mixture (after it has hardened). If you like, sprinkle with nuts (one cup finely chopped of your choice). Cut into squares.