Leslee cookbookfinal

Ms. to Mrs.

Cookbook from

from your bridesmaids

Leslee

HAPPINESS is being married to your best friend.

~ Recipe from Carla ~

PERSONAL-SIZED BAKED OATMEAL CUPS Ingredients

Instructions

1 teaspoon vanilla extract

Mix eggs, vanilla, applesauce, banana and Stevia together in a bowl.

2 eggs

2 cups applesauce, unsweetened 1/2 cup or 1 banana, mashed 6 packets of Sweetleaf Stevia or 1 1/2 teaspoons stevia powder or use 1/2 cup honey 5 cups, Old Fashioned rolled oats (I used Bob’s Red Mill) 2 tablespoons flaxseed meal* 1 tablespoon ground cinnamon 3 teaspoon baking powder 1 teaspoon salt 2 1/4 cups milk (I used 1%) Optional toppings: raisins, walnuts, chocolate chips

Preheat oven to 350 degrees.

Add in oats, flax, cinnamon, baking powder, salt and mix well with wet ingredients.

Finally pour in milk and combine.

Spray a 12 and 6 capacity muffin tin with cooking spray or use cupcake liners. Pour mixture evenly into muffin tin cups.

If using toppings add them onto the tops of muffins now. If using fresh or frozen fruit, drop it right into the batter.

Bake 30 minutes until a toothpick in center comes out clean.

Cool and enjoy or freeze them in gallon freezer bags. * Whole Flax seeds may be used but grind them yourself if not using already ground. Flax seed is safe to cook with. Here is an article to support. http://www.livestrong.com/article/533140-doesflaxseed-lose-nutrition-when-it-is-cooked/ http://www.sugarfreemom.com/recipes/personal-sized-bakedoatmeal-with-individual-toppings-gluten-free-diabetic-friendly/

~ Recipe from Brianna ~

SOUTHERN BAKED MACARONI AND CHEESE Author: Divas Can Cook

Serves: 6

Ingredients:

Directions:

2 eggs

Cook macaroni until just al dente or a little under al dente. (Look on the back of the box to see how long you need to cook your pasta for it to reach al dente.)

Be careful no to overcook.

3 cups macaroni, uncooked ½ cup heavy cream 1½ cups milk salt & pepper paprika (optional) 1 cup smoked cheddar cheese, shredded (a must) 6-8 oz. velvetta, shredded (feel free to cut back on the velvetta if you don’t want it to be super creamy) 1 cup sharp cheddar (can use less if you don’t like a sharp taste in your mac n cheese) 1 cup colby & monteray jack, shredded (cheese blend)

Preheat oven to 350

Drain pasta and set aside.

In a large bowl, add milk, heavy cream & cheeses (except for the smoked cheddar).

Stir to combine.

Taste the milk mixture and add salt & pepper until it has a good taste. You can also add in other seasonings like onion, paprika, etc. Tasting will help avoid having a plain, bland bake macaroni & cheese. Yuck!

When you are content with the taste, add in the eggs.

Stir well until combined.

Butter a 9 x 9 inch baking dish.

Add macaroni to the baking dish.

Pour cheese mixture over macaroni.

Make sure the cheese distributed well.

Top with smoked cheddar cheese. (I add a little more Colby jack as well.) Sprinkle with paprika and/or black pepper, if desired.

Bake for 35-45 minutes. Do not overbake. It may be a bit jiggly when you take it out of the oven. It will firm up as it cool.

Let cool for about 10-15 minutes or until fully set. Enjoy! http://divascancook.com/southern-baked-macaroni-and-cheese-recipe/

~ Recipe from Camille ~

SEAFOOD SKEWERS ON A BED OF CHILE-GARLIC SPINACH Ingredients

Twelve 12 to 16 count shrimp, deveined Twelve 2-inch cubes sustainable firm white fish, such as halibut 8 large sea scallops, tough muscle removed 3 tablespoons EVOO, plus more for drizzling Sea salt and freshly ground pepper 4 cloves garlic, finely chopped 1 chile pepper (cherry, long red or Fresno), seeded and finely chopped 2 pounds spinach from the farmer’s market (about 4 bunches), stemmed Freshly grated nutmeg 2 lemons, halved

Directions

Position a rack in the upper third of the oven and heat the broiler.

Thread the shrimp, fish and scallops onto 4 metal skewers, alternating them. Drizzle with EVOO to coat and sprinkle with a little sea salt and pepper. Broil, turning occasionally, until firm and opaque, 7 to 8 minutes.

Meanwhile, heat 3 tablespoons EVOO in a large saucepot over medium heat. Add the garlic and chile pepper and cook, stirring, for 2 minutes.

Add the spinach, a few handfuls at a time, and cook until wilted. Season with salt, pepper and a little nutmeg.

Arrange the spinach on a serving platter. Top with the seafood skewers and douse the spinach and seafood with the lemon juice.

Recipe courtesy of Rachael Ray Read more at: http://www.foodnetwork.com/recipes/rachael-ray/seafood-skewers-on-a-bed-of-chile-garlic-spinach-recipe.html?oc=linkback

~ Recipe from Anissa ~

BROCCOLI CHICKEN MAC & CHEESE Prep Time: 30 Mins

Cook Time: 20 Mins

Total Time: 50 Mins

Ingredients:

Directions:

1 bunch broccoli, cut into bite-sized florets

Cook pasta al dente** in a large stockpot of salted water according to package instructions. About 2-3 minutes before the pasta reaches al dente, add in the broccoli florets and let them cook alongside the pasta for the remainder of the cooking time. Drain and set aside.

1 pound dry pasta (I used small shells, but you could use macaroni or any shape of pasta)

2 tablespoons butter or olive oil 3 cloves garlic, minced 3 tablespoons flour

Preheat oven to 350°F.

Meanwhile, as the pasta water is heating, melt butter in a (separate) medium saute 1 cup vegetable or chicken stock pan over medium-high heat. Add garlic and 1 cup milk, warmed saute for 1 minute or until fragrant, stirring 2 1/2 cups freshly-grated cheddar occasionally. Whisk in the flour until comcheese (I recommend sharp cheddar) bined and cook for an additional 1 minute, 1/2 cup freshly-grated Parmesan cheese whisking occasionally. Slowly whisk in vegetable or chicken stock until the mixture 1/2 teaspoon salt, or more to taste is smooth. Then slowly whisk in the milk 1/4 teaspoon finely-ground black pepuntil it is combined. Continue cooking for per, or more to taste 1-2 minutes, or until the mixture comes to a simmer. Then remove from heat, and stir in 2 cooked* boneless, skinless chicken breasts (*see instructions below for how the cheddar, Parmesan, salt and pepper until the cheese sauce is smooth. Remove from to cook chicken breasts) (optional topping for the baked version) heat.

1/2 cup extra shredded cheddar cheese Once the pasta and broccoli are cooked, pour the cheese sauce on top of the pasta, and 1/2 cup Panko breadcrumbs add in the chicken, and toss until everything is evenly combined.

HEALTHY DOLE WHIP SMOOTHIE At this point, you can either serve the pasta stovetop-style as-is. Or pour the pasta into a greased 9 x 13-inch baking dish, and sprinkle with extra cheddar cheese and Panko breadcrumbs. Bake for 15-20 minutes, or until the top becomes slightly crispy and the breadcrumbs are slightly golden. Remove and serve immediately. *To cook the chicken breasts on the stove top, heat 1 tablespoon olive oil in a large saute pan. Pound chicken to even thickness, and sprinkle both sides with a few generous pinches of salt and pepper. Add to the pan and cook for 3-4 minutes per side, or until the chicken is cooked through and no longer pink inside. (Cooking times will vary depending on the thickness of your chicken.)

Or, to bake the chicken breasts in the oven, follow these instructions. **If making the baked version of this dish, I recommend ever-so-slightly undercooking your pasta, as it will cook a bit more while it bakes in the oven.

Ingredients:

2 heaping cups fresh, ripe pineapple 1 cup full-fat coconut milk 3/4 cup pineapple juice 1/2 cup frozen mango 1 teaspoon Nielsen-Massey’s Pure Vanilla Extract 1/2 teaspoon truvia, or sub another sweetener

Directions:

The fresher (and riper) your pineapple, the better this dole whip tastes! Pre-frozen pineapple tends to be far less flavorful so I highly recommend a fresh pineapple.

Chop the ripe pineapple into bite-sized pieces and then freeze until solid.

In a large, heavy duty blender or food processor, combine the frozen pineapple, coconut milk, pineapple juice, frozen mango, vanilla, and sweetener.

Blend until completely smooth. (Add a bit more pineapple juice or coconut milk if needed to help your blender combine the ingredients) Transfer the mixture into a large re-sealable plastic bag and tightly seal without any air entering.

http://www.gimmesomeoven.com/broccoli-chicken-mac-cheese/

Freeze the mixture for 45 minutes to 1 hour.

Cut the tip off of the bag and “pipe” the frozen yogurt into serving bowls or cups.

Enjoy immediately.

Notes: Cook time refers to freezing time. http://www.chelseasmessyapron.com/healthy-dole-whip-smoothie/

~ Recipe from Tazma ~

SUPER FAST RAVIOLI LASAGNA! Want you need:

2 cans tomato puree 1 ½ packages store bought meat-filled ravioli Ricotta 2 cups baby spinach Parmigiano-Reggiano, grated 1 ball fresh mozzarella, sliced

How to make:

Preheat the oven to 400 degrees F. Begin layering by evenly spreading a layer of tomato puree on the bottom of a casserole pan. Add a layer of ravioli, ricotta cheese, spinach, another layer of puree, and Parmigiano-Reggiano. Finally, add another layer of ravioli and cover with puree.

Place mozzarella slices over the top and add more Parmigiano-Reggiano to taste.

Bake for a half hour. Slice and serve. https://www.tastemade.com/videos/ravioli-lasagna

~ Recipe from Mia ~

GRILLED CITRUS STEAK AND ONION BASIL GRILLED VEGETABLES Ingredients:

Ingredients

1/3 cup reduced-sodium soy sauce

1 pound medium red potatoes, quartered

1/3 cup lemon juice

1 cup fresh baby carrots

1 tablespoon canola oil

1 large green pepper, cut into 1-inch pieces

2/3 cup reduced-sugar orange marmalade

2 pounds boneless beef top round steak (2 inches thick)

Directions:

In a large bowl, combine the orange marmalade, soy sauce, lemon juice and oil. Pour 1 cup marinade into a large resealable plastic bag. Score the surface of the steak with shallow diagonal cuts, making diamond shapes. Add the steak to the marinade. Seal bag and turn to coat; refrigerate for 6-8 hours, turning occasionally. Cover and refrigerate remaining marinade.

Drain and discard marinade. Prepare grill for indirect heat, using a drip pan. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill beef, covered, over direct medium-hot heat for 3-4 minutes on each side or until browned.

Place beef over drip pan and grill, covered, over indirect medium heat for 25-30 minutes longer or until beef reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; welldone, 170°.), basting occasionally with reserved marinade.

Yield: 6 servings. http://www.tasteofhome.com/recipes/grilled-citrus-steak

3 medium ears fresh corn, cut into 3 pieces

1 large sweet red pepper, cut into 1-inch pieces 1 envelope onion soup mix 3 tablespoons minced fresh basil or 1 tablespoon dried basil 1 tablespoon olive oil 1/4 teaspoon pepper 1 tablespoon butter

Directions:

In a large bowl, combine the first nine ingredients. Toss to coat. Place on a double thickness of heavy-duty foil (about 28 in. x 18 in.). Dot with butter.

Fold foil around vegetable mixture and seal tightly.

Grill, covered, over medium heat for 2530 minutes or until potatoes are tender, turning once. Yield: 6 servings. http://www.tasteofhome.com/recipes/ onion-basil-grilled-vegetables

~ Recipe from Ugo ~

CHICKEN WITH CHICKPEAS, POTATO, CHANNA AND ALOO Curry channa and aloo (chickpeas and potato) is a classic vegetarian curry dish hailing from the Caribbean… with a strong Indian influence. Due to the fact that Indian indentured laborers where brought in from India after slavery was abolished to upkeep the sugarcane industry. I started adding chicken to the mix as a means of adding more flavor and added texture to the mix. Plus it’s a great way to use chicken breast, without it going dry and bland. I may have mentioned that I’m no fan of chicken breast – more a darkmeat kinda guy. In this recipe we’ll cut back on the overall cooking time by using canned chickpeas (Channa) and in an upcoming post, I’ll show you how to use shrimp instead of chicken.

You’ll Need…

1 lb boneless chicken breast 1 can chick peas (about 2 cups) 1 1/2 tablespoon curry powder 1/2 scotch bonnet 1/4 teaspoon salt 1 tomato 1 teaspoon caribbean green seasoning 2 tablespoon veg oil 1/4 teaspoon black pepper 3 cloves garlic 1/2 small onion 2 tablespoon cilantro (or shado beni | culantro) 2 cups water 1 large potato 2 slices ginger (optional) http://caribbeanpot.com/curry-chickenwith-chickpeas-potato-channa-and-aloo/

Directions

1. Place the cubed (1 inch pieces) chicken in a bowl and season with the chopped tomato, salt, black pepper, Caribbean green seasoning, chopped scotch bonnet (no seeds) and diced tomato. Mix well and allow to marinate for 30 minutes. Remember to wash your hands with soap and water after handling such hot peppers.

2. In a deep saucepan heat the oil on a low heat, then add the diced onion and garlic and cook (low heat) for about 3 minutes. Then add the curry powder (your fav) and cook for another 3-4 minutes on low. This step we’re cooking the rawness of the curry and highlighting the spices which make up the curry blend.

3. Turn the heat to med/high and add the seasoned chicken pieces to the pot and stir well. The idea is to deglaze the bottom of the pan to pick up all the curry goodness. Cook for about 5-7 minutes, stirring often. the chicken will spring it’s own juices.. that’s natural.

4. Add the 2 cups of water to the same bowl you marinated the chicken in to pick up any remaining marinade..we need that. By this time the liquid in the pan will start burning off and you’ll start seeing the oil we started off with. Add the cubed potato (large pieces) and chickpeas (be sure to wash and drain).

5. Stir well, add the water, ginger and bring to a boil. As it comes to a boil, reduce to a rolling boil and cook with the lid slightly ajar for about 25 minutes. Basically until the pieces of potato are tender and you have a nice thick gravy.

6. Taste for salt and adjust if necessary (remember we only added salt when we seasoned the chicken) – that was enough for me. If by chance you find that your gravy is too thin, use the back of your cooking spoon to crush some of the chickpeas and potato and it will thicken things. Top with the chopped cilantro (or shado beni) and enjoy (with rice or roti)!

doing this recipe gluten free, please go through the full list of ingredients to ensure they meet with your free dietary needs (specially the curry powder – some brands contain flour as a filler).

1

2

an heat the oil on a low heat, then add the diced onion and garlic and cook (low heat) for about 3 d the curry powder (your fav) and cook for another 3-4 minutes on low. This step we’re cooking the rry and highlighting the spices which make up the curry blend.

3

Add the 2 cups of water to the same bowl you marinated the chicken in to pick up any remaining marinade..we need that. By this time the liquid in the pan will start burning off and you’ll start seeing the oil we started off with. Add the cubed potato (large pieces) and chickpeas (be sure to wash and drain).

In a deep saucepan heat the oil on a low heat, then add the diced onion and garlic and cook (low heat) minutes. Then add the curry powder (your fav) and cook for another 3-4 minutes on low. This step we’re rawness of the curry and highlighting the spices which make up the curry blend.

4

5

ed (1 inch pieces) chicken in a bowl and season with the chopped tomato, salt, black pepper, en seasoning, chopped scotch bonnet (no seeds) and diced tomato. Mix well and allow to marinate for emember to wash your hands with soap and water after handling such hot peppers.

3/8

the water, ginger and bring to a boil. As it comes to a boil, reduce to a rolling boil and cook with the lid r about 25 minutes. Basically until the pieces of potato are tender and you have a nice thick gravy.

Add the 2 cups of water to the same bowl you marinated the chicken in to pick up any remaining marinade..we need med/high and add the seasoned chicken piecesthat. to the The ideapan is towill deglaze the off and you’ll start seeing the oil we started off with. Add the Bypot thisand timestir thewell. liquid in the start burning cubed (large pieces) andthe chickpeas to wash and drain). to pick up all the curry goodness. Cook for about 5-7potato minutes, stirring often. chicken (be will sure spring at’s natural.

6

2/8 4/8

and adjust if necessary (remember we only added salt when we seasoned the chicken) – that was e. If by chance you find that your gravy is too thin, use the back of your cooking spoon to crush some of and potato and it will thicken things. Top with the chopped cilantro (or shado beni) and enjoy (with rice

Stir well, add the water, ginger and bring to a boil. As it comes to a boil, reduce to a rolling boil and co slightly ajar for about 25 minutes. Basically until the pieces of potato are tender and you have a nice t

5/8

Turn the heat to med/high and add the seasoned chicken pieces to the pot and stir well. The idea is to d bottom of the pan to pick up all the curry goodness. Cook for about 5-7 minutes, stirring often. the chick it’s own juices.. that’s natural.

3/8

Such a classic curry dish and so easy to put together. Remember in the coming weeks I’ll have som similar, except we’ll be using some plump shrimp for a totally different flavor – you’ll be blown away

~ Recipe from Cindy ~

JOLLOF RICE Ingredients Cup of rice Small onion Large red peppers 3/4 Cup small tomato paste 4 Large fresh tomatoes Cups of water Tsps. Hot Pepper Flakes or to taste lb. of meat (chicken, beef, turkey, fish) Thyme for flavoring

Preparation Step 1. Blend the tomatoes, peppers and onion, thyme, basil till ingredients puree.

Step 2. Part 1: Wash and cut meat into pieces of desired sizes. Boil the meat in salted water. Save the stock and fry the meat in hot oil.

Part 2: Add Tomato Paste to fried meet in Stew Pot and turn till meet is coated in paste and past is slightly darkened.

Step 3. Cook the rice in salted boiling water for about 10 minutes. Rewash the rice to remove any surplus starch and prevent the rice from sticking and then boil till rice is cooked. Do not overcook rice.

Rice should be firm not soft.

Step 4. Combine ingredients in large stew pot; Add to fried meat the Tomato puree and cook until the surplus water from the fresh tomatoes dries up a little; approx. 15-20 min on low heat.

Step 5. Remove the meat, pour about 3 cups of water into the stew, stir and put to boil.

Step 6. Pour in the washed rice, cook for 5-10 minutes. Lower heat and stir gently to avoid getting burnt. Allow to cook thoroughly

Serving Suggestions Serve in oval or flat plate with meat decoratively placed on top of rice, garnish with green edible vegetable. Add fried plantain a complete dinner.

NOW that’s Spicy!

Spice Affairs, Expect more because you Deserve seconds

~ Recipe from Amanda ~

LEMON GARLIC CHICKEN ZOODLES Serves 4

Ingredients 6 zucchini

2 chicken breasts (about 15 oz / 425 gr), cut into 1-inch cubes 4 tablespoons fresh parsley, chopped 1 cup cherry tomatoes, quartered 1 clove garlic, minced 3 tablespoons olive oil, divided Juice of 1 lemon 1 teaspoon fine grain salt Ground black pepper to taste Grated parmesan cheese (optional) Pinch of red pepper flakes (optional)

Directions

Using a spiralizer create zucchini spaghetti (always read the directions as they vary by brand - I use this spiralizer.) If you don’t have a spiralizer use a regular vegetable peeler to vertically peel long, thin strips of the zucchini. This will form more of a wider “noodle” from the zucchini, like fettuccini.

Heat one tablespoon of olive oil in a large skillet over medium-high heat. Once hot, add zucchini noodles and cook for about 2 to 3 minutes, until zucchini noodles are tender but still retain some crunch.

Let the noodles rest for about 3 minutes so that they can release all of the moisture. Transfer noodles to a colander and drain the excess water from the pan.

Wipe the pan and heat one tablespoon of olive oil, when sizzling add chicken cubes and cook until browned on all sides, about 8 minutes.

Add tomatoes and parsley, lower to a simmer and cook for 5 minutes, or until tomatoes start to break down and release some of their juice.

In the meantime in a small bowl combine lemon juice, the remaining tablespoon of olive oil, garlic, salt, and pepper.

Add zoodles to the pan alongside the lemon juice mixture.

Stir until everything is combined and heated through. Sprinkle with Parmesan cheese and red pepper flakes (if using) and serve!

Nutrition facts

One serving yields 270 calories, 12 grams of fat, 3 grams of carbs, and 29 grams of protein. http://www.theironyou.com/2015/11/lemon-garlic-chicken-zoodles.html?m=1

~ Recipe from Valerie ~

NOT YO’ MAMA’S BANANA PUDDING Recipe by Paula Deen 10 min • 10 Prep + Cook

Ingredients

1 (12 oz) container frozen whipped topping, thawed, or equal amount sweetened whipped cream 1 (14 oz) can sweetened condensed milk 1 (8 oz) package cream cheese, softened 2 cups milk 1 (5 oz) box instant French vanilla pudding mix 6 to 8 bananas, sliced 2 bags chessmen cookies

Preparation

Line the bottom of a 13x9x2-inch dish with 1 bag of cookies and layer bananas on top.

In a bowl, combine the milk and pudding mix and blend well using a handheld electric mixer. Using another bowl, combine the cream cheese and condensed milk together and mix until smooth. Fold the whipped topping into the cream cheese mixture. Add the cream cheese mixture to the pudding mixture and stir until well blended. Pour the mixture over the cookies and bananas and cover with the remaining cookies. Refrigerate until ready to serve. http://www.pauladeen.com/not-yo-mamas-banana-pudding

~ Recipe from Shanell ~

7UP CAKE

Ingredients

1/2 lb Margin 1/4 lb Butter 3 cups sugar 6 egg 3 cups flour 3 tablespoons lemon extract 3/4 cup 7 up soda

Directions

Pre-heat oven to 325 Mix all the ingredients together Grease and Flour pan Pour mixture in greased pan Bake at 325 for 1 and 1/2 hours

http://allrecipes.com/recipe/234867/7-up-cake/

~ Recipe from Clarissa ~

HOMEMADE CHOCOLATE CHIP COOKIES RECIPE 3 1/2 dozen cookies

Aunt Ruth is a great cook and her desserts are always a great treat.

Thankfully, she shared her chocolate chip recipe with me too. Yummy.

Ingredients: 1

cup (2 sticks) of butter - no substitutes

Directions:

3/4

cup packed light brown sugar

1/2

cup granulated sugar

In a large bowl, mix the butter, brown sugar, and granulated sugar by hand until light and fluffy. Add the corn syrup, egg, and vanilla and beat until well blended.

1/4

cup light corn syrup

1 egg 2

teaspoon vanilla

21/2 cups all purpose flour 1

teaspoon baking soda

1/4

teaspoon salt

1

package (10-12 oz.) of chips

Heat the oven to 350 degrees.

Mix the flour, baking soda, and salt together in a separate bowl. Then slowly add this mix to the larger bowl until they are thoroughly combined.

Once the dough is well mixed, stir in chips of any flavor.

Drop by rounded teaspoon onto an ungreased cookie sheet. Bake for 8-10 minutes or until lightly browned and almost set.

Cool slightly, then remove from cookie sheet to a wire rack. Let cool completely.

These cookies will be soft and chewy. https://www.auntruthskitchen.com/recipes/chocolatechip.html

~ Recipe from Aunt Kim ~

AUNT KIM'S CAJUN RICE

Ingredients:

1lb of ground beef or ground turkey 2 packets of Lipton Beef Rice 1 green pepper 1 red pepper 1/2 onion garlic powder seasoning salt cayenne pepper

Directions:

After seasoning ground meat with garlic powder and seasoning salt, in a medium frying pan, cook ground beef or turkey until brown, then add peppers, onions and cayenne pepper. Continue cooking on low until the meat is well done. Drain any excess oil! Cook rice packets according to directions. After rice is finished cooking, let it sit for 5 minutes so sauce can thicken. In a medium serving dish mix rice and ground meat. Serve with garlic bread.

Love

begins in a MOMENT, grows over TIME, and last an ETERNITY.

Enjoy every moment!