LaBella Cookbook by LaBella Associates

Appetizers

Breads & Rolls

Soups & Salads

Main Dishes

Vegetables & Sides

108

Desserts 122

APPETIZERS & DRINKS

Spinach Artichoke Dip SUBMITTED BY:

Mary Steblein ATTRIBUTED TO:

Modified from All Recipes YIELD:

~1.5 quarts “This is a favorite book club recipe. I like to mix this in an electric mixer. Instead of chopping by hand, I generally throw the spinach and artichokes into a food processor for an even, chopped texture. Works well in a crock-pot if you want to keep it warm for a party. Serve with Tostitos scoops, pita chips, crackers, bread sticks, or veggies. If there are leftovers, try stuffing it into a chicken breast.”

1 (10 ounce) package frozen chopped spinach - thawed, drained and squeezed dry 1 (14 ounce) can marinated artichoke hearts, drained and chopped 3 cloves garlic, minced 1/2 cup plain Greek yogurt

1 (8 ounce) package cream cheese, softened 1 (8 ounce) package cheddar, Monterey jack or Colby cheese, shredded 2 tablespoons lemon juice 1 cup grated Parmesan cheese

“Preheat oven to 375 degrees F. Lightly grease a 7x11 inch baking dish. In a medium bowl, mix together the cream cheese, shredded cheese, and yogurt until smooth. Mix in the artichoke hearts, spinach and Parmesan cheese. Season with garlic and lemon juice. Spread evenly into the prepared baking dish. Bake covered for 20 minutes. Remove the cover, and let the dish bake uncovered for 5 more minutes, or until the surface is lightly browned.”

Barbara’s Symphony Salsa SUBMITTED BY:

Mary Steblein YIELD:

2 quarts “This is a great fresh salsa to feed a crowd. Adjust the heat level as desired by retaining a portion of the jalapeno seeds and membrane, or omitting entirely. Tastes best with fresh lime juice. Add only a small amount of salt (if desired) or it will draw out moisture from the other ingredients. If there are any leftovers, it’s a great addition to taco salads or stuffed peppers.”

3 diced tomatoes (or 1 can of diced tomatoes w/ juice, drained) 3 diced peppers (any combination of colors) 1 diced large red onion 1 can white corn, drained 1 can yellow corn, drained

1 can black beans, drained 2 tablespoons minced jalapeno pepper Dash of cumin 1/3 cup chopped fresh cilantro 1/3 cup olive oil 1/3 cup lime juice

Combine all ingredients at least one hour before serving. Best served with Tostitos Scoops.

“The Cucumber Drink” SUBMITTED BY:

Samantha Ferrin ATTRIBUTED TO:

John Ferrin

3 Cucumbers Water Lemonade Vodka Salt

Lemon Juice Blender Strainer Pitcher

YIELD:

2 Liters “SO refreshing! John whipped this up one day for us to enjoy at a golf tournament. We brought enough to share and everyone came back asking for more of the ‘cucumber drink.’ Great to enjoy during or after a round of golf. Can be enjoyed with Gin. Can be enjoyed without alcohol as well.”

Cut cucumbers and add to blender Fill blender with water (enough to make desired amount of juice) Blend mixture Strain mixture into a pitcher Add salt and lemon juice (to taste) Mix lemonade (we suggest “Simply Lemonade” brand), vodka, and cucumber juice in a glass and enjoy! Ratios can be adjusted based on personal preference. Once you find your desired balance of lemonade, vodka, and cucumber, you can make a larger, pre-mixed serving.

SUBMITTED BY:

Samantha Ferrin ATTRIBUTED TO:

Cathy Healy, Master Appetizer Assembler YIELD:

~24 Crostini “This nibble builds on the classic pairing of cheese, dried fruit, and nuts. A splash of balsamic vinegar helps bring together all the flavors. The crostini are best served right out of the oven, though they can also hold for an hour or two at room temperature.”

Crostini with Brie, Dates, and Toasted Walnuts 1 medium baguette (about 1/2 lb.), sliced into 1/2-inch rounds (about 24 slices) 2 Tbs. olive oil Kosher salt 1/2 cup coarsely chopped toasted walnuts 1/2 cup Medjool dates (about 6 to 8), pitted and

coarsely chopped 1 Tbs. honey 1 Tbs. balsamic vinegar 6 oz. brie, rind trimmed and softened to room temperature 2 Tbs. thinly sliced chives

Position a rack in the center of the oven and heat the oven to 425°F. Set the bread slices on a large baking sheet; dab both sides with the oil and sprinkle one side lightly with salt (about 1/4 tsp. for all the bread). Bake until the bread starts to brown and crisp, about 8 minutes. Meanwhile, in a medium bowl, toss the walnuts with the dates, honey, and vinegar. While the bread is still warm, spread with brie and then top with the date and nut mixture. Sprinkle with the chives and serve.

Greek Layer Dip SUBMITTED BY:

Michele Ebenhoch ATTRIBUTED TO:

Emailed from a friend of a friend “It is a healthy appetizer and quick and easy to make!”

8 oz. packaged cream cheese (softened) 1 tbsp fresh lemon juice 1 tsp good seasons Italian seasoning (salad/recipe packets) 3 cloves of garlic (pressed/minced) 1 1/2 cups hummus (16 oz container of hummus) 1 cup chopped cucumbers 1 cup chopped tomatoes

1/2 cup chopped kalamata olives Crumbled feta Green onions Serve with multi grain chips, pitas, or Tandoori Naan

In a bowl, beat cream cheese, lemon, garlic, and seasoning until smooth. Layer in a 9 inch glass pie plate as follows: • Cream cheese • Hummus • Cucumber/tomatoes/olives (mixed together) • Feta cheese • Cut green onions Chill for at least 2 hours

Cowboy Caviar SUBMITTED BY:

Matthew Guntrum ATTRIBUTED TO:

The Romaine Family YIELD:

15 Servings “This is a very colorful dish that is always a party favorite! It is a hearty dip that’s loaded with veggies and beans all tossed in a delicious zesty homemade sauce. It is the perfect makeahead dish for a summer potluck!”

3 green peppers, finely diced 1 red pepper, finely diced 1 orange pepper, finely diced 1 yellow pepper, finely diced 1 bag of frozen corn, thawed 1 can of black beans, drained and rinsed

1 can of pinto beans, drained and rinsed 1 red onion, finely diced 2 cups of apple cider vinegar 1 cup of olive oil salt and pepper to taste 2 bags of tortilla chips

Dice the peppers and onion into small pieces. Pour the beans and corn into a strainer and run warm water over them until the corn is thawed. Place the peppers, onion, beans, and corn into a large bowl. Pour the vinegar and olive oil over the top of the mixture, toss gently to coat evenly Season with salt and pepper and place in the refrigerator overnight Serve with tortilla chips or as a salad Recipe Notes: This really should be done at least the night before you want to enjoy it because the flavors mend together and make the vinegar not so potent. This recipe will makes enough for a large party, or for yourself to enjoy all week! You can enjoy it with tortilla chips, or just a spoon! It’s such a light and tasty snack!”

Jazz Martini SUBMITTED BY:

Catherine Thompson ATTRIBUTED TO:

This recipe was created at the restaurant Moscow’s in Greece, NY. Sadly, this wonderful restaurant closed in the early 2000’s. YIELD:

2 Martinis “This recipe came from one of our family’s favorite restaurants. It’s yummy and goes down a little too easy. So beware! When I was younger I wanted a dog, but my mother wouldn’t allow it. One night after a few too many Jazz Martini’s my father and I convinced my mother to go see the neighbors new litter of puppies. In her jubilant state she agreed that she wanted a puppy. She even picked out the one she liked the best. Thank you Jazz Martini’s for bring Buddy into the Thompson family!”

2 parts Hpnotiq 2 parts Rum (Coconut Rum) ½ part Triple Sec ½ part Pineapple Juice If you really want to make these drinks a

statement you can buy the Hpnotiq glow sticks to use as a stir stick.

Mix all ingredients together and serve cold in a martini glass.

Granola SUBMITTED BY:

Barbara Johnston YIELD:

8-10 Servings â&#x20AC;&#x153;Easy to make granola tastes better than any you could buy at a store. For variety, experiment with different combinations of nuts and seeds, spices, fruit and sweetener. For example, try cashews, sunflower seeds and sliced almonds with cardamom, ginger and nutmeg. Substitute any kind of liquid sweetener, such as honey or agave syrup, could be used instead of maple syrup. Use dried blueberries or cherries instead of cranberries.â&#x20AC;?

3 cups rolled oats 1/3 cup sunflower seeds 1/3 cup chopped walnuts 1/3 cup pumpkin seeds 1/3 cup olive oil 1/3 cup maple syrup 1 tsp vanilla 1 tsp cinnamon

1/2 tsp nutmeg 1/4 tsp salt 1/2 cup dried cranberries

Pre-heat oven to 350. Combine oats, nuts and seeds in a large bowl. Stir in olive oil and maple syrup. Stir in vanilla, salt and spices. Evenly distribute mixture on a rimmed cookie sheet lined with parchment paper. Bake for 30 minutes, stirring every ten minutes. Stir in dried fruit. Let cool and store in a sealed container.

Amaretto Bourbon Punch SUBMITTED BY:

Jessica Fingado ATTRIBUTED TO:

Martha Stewart YIELD:

5 C seltzer 4 C bourbon 2 C fresh lemon juice, from about 16 lemons (or use bottled juice because ain’t nobody got time for that!)

2 C sparkling apple juice 1 C simple syrup 3/4 C amaretto or other almond-flavored liqueur Ice Garnish - lemon slices and Maraschino cherries if desired

15 cups “I’ve made this bigbatch cocktail for three Thanksgivings now. My aunt constantly makes sure I’ll be making it! Everyone loves it, and it’s so easy to make. It’s so easy to drink, too!”

Combine seltzer, bourbon, juices, simple syrup and amaretto in punch bowl. Fill with ice. Garnish with lemon slices and cherries.

Rye Boat SUBMITTED BY:

Lisa Beadle YIELD:

Fills one scooped out loaf of pumpernickel â&#x20AC;&#x153;Everyone loves a rye boat at a party!â&#x20AC;?

2 (sliced or unsliced) loaves of marbled rye/ pumpernickel bread (wegmans fresh loaves preferred) 1 loaf (unsliced) pumpernickel bread (wegmans fresh loaf preferred) 1 30 ounce jar Kraft real mayo

16 ounce sour cream 2 10 ounce packages of Buddig beef (found in dairy area with other lunch meats) 1/2 cup of dill weed 1 medium size white onion 4 tablespoons of horseradish

Combine mayo, sour cream, horseradish and dill weed into a large bowl and mix completely. Take 1 1/2 cups of mixture and put into a blender. Peel and cut onion into chunks and place into blender. Slice up 5oz (half a pack) of the Buddig beef and place into blender. Puree the ingredients in the blender. Pour mixture into bowl with the other ingredients. Cut remaining beef into small pieces and combine into bowl and mix completely. Scoop out loaf of pumpernickel and cut into approximately 1 inch cubes. Cut 2 loaves of mixed marbled bread into approximately 1 inch cubes or slices. Place entire mixture into scooped out pumpernickel loaf and place on a tray. Put sliced bread around it.

Salmorejo SUBMITTED BY:

Javier Pereda YIELD:

Serves 4 “Salmorejo is the most typical recipe of Cordoba, the city where I was born and lived most part of my life.”

•8 medium tomatoes (the quality of the tomatoes is one of the most important factors in the taste) •1 medium baguette or any good bread •1 cup extra virgin olive oil (again, quality is important) •1 clove of garlic (not too big)

•a splash of sherry vinegar (vinagre de jerez, although red wine vinegar can be substituted) •a pinch of salt •2 boiled eggs •serrano ham dice (or prosciutto)

Scald the tomatoes: Put a large pot of salted water on the stove and bring to a boil. Cut a small cross in the bottom of each tomato. When the water is boiling add the tomatoes for 30-60 seconds. Remove immediately and place in a cold water bath (a bowl filled with ice and cold water). The skin will peel right off of the tomatoes. First Blend: Cut out the cores of the tomatoes and add all the rest to your blender. Blend at high-speed for about 30 seconds until the tomatoes are broken down. Add bread: Take all of the “guts” out of your baguette and add them to the blended tomatoes. The baguette should have given about 2-3 cups of guts and you can experiment with how much you add, as this is how you change the texture. I use about 2 cups of the bread guts. Let the bread soak in the tomato juice for about 5 minutes.

Salmorejo, continued Second Blend: Add the splash of vinegar, salt, and garlic and blend until the soup is an even texture and the bread is completely broken down. Add Oil: If your blender has it, open the small hole in the top. Slowly add the olive oil as you are blending at a moderate speed. If it doesnâ&#x20AC;&#x2122;t have the hole, stop and go adding little by little. Adjust: Taste and adjust levels of salt, vinegar, garlic, and bread. Serve and Enjoy: Serve in small bowls with diced boiled egg and diced ham as condiments. Serve cold! Enjoy!

BREADS & ROLLS

Morning Glory Muffins SUBMITTED BY:

Stephanie Dole ATTRIBUTED TO:

BakerByNature.com YIELD:

12-15 Muffins â&#x20AC;&#x153;This is one of my favorite recipes. The muffins are delicious, healthy, and very adaptable. I have substituted zucchini for the carrots, used pumpkin puree instead of apple sauce, and tried different mix ins and they always come out great! They also freeze well.â&#x20AC;?

1 and 1/2 cups whole wheat flour 1/2 cup all-purpose flour 3/4 cup brown sugar, packed 1 tablespoon baking powder 2 teaspoons baking soda 2 teaspoons ground cinnamon 1/2 teaspoon ground ginger 1/2 teaspoon salt

3/4 cup unsweetened applesauce 1/2 cup coconut oil, melted 1 apple, shredded 1 tablespoon vanilla extract 2 cups grated carrot (about 3 medium) 1/2 cup raisins 1/2 cup flaked coconut 1/2 cup walnuts, chopped

Line a muffin tin with paper liners and set aside. Preheat oven to 400 degrees (F). In large bowl add the flours, sugar, baking powder, baking soda, cinnamon, ginger, and salt; whisk well to combine. Add in the applesauce, oil, apple and vanilla; whisk just until combined. Fold in the carrot, raisins, coconut and walnuts; stir until ingredients are combined. Divide batter evenly among prepared muffin cups. Bake at 400 degrees for 10 minutes, then reduce the heat to 350 degrees and bake for an additional 10 minutes, or until a toothpick inserted in the center comes out clean (or with just a few crumbs attached). Cool muffins in the pan for 5 minutes before transferring them to a wire rack.

Pumpkin Nut Bread SUBMITTED BY:

Kathleen Dear ATTRIBUTED TO:

Virginia Dear YIELD:

1 C shortening 2 ¾ C sugar 3 eggs 3 C sifted flour 1 tsp baking powder 1 tsp nutmeg 1 tsp soda 1/8 tsp salt

1 tsp allspice 1 tsp cinnamon 1 can pumpkin (2 C) 1 tsp vanilla 1 C chopped nuts (optional)

2 large loaves or several smaller ones “When my Mom started baking pumpkin bread, it meant the holidays were at hand. She would make loaves of pumpkin bread and cranberry bread and give them to friends and family as gifts. Once I was old enough to help, my job was usually to grind the walnuts (or cut the cranberries). Of the 2 breads, this was always my favorite and is one of the recipes I bake to give as gifts to my friends and family. I usually add extra spices and add a teaspoon (or so) of pumpkin pie spice. This is also good without nuts, or with 1 to 2 cups of chopped apples and/or raisins.”

Cream shortening. Add sugar gradually and eggs. Mix until well blended. Sift together flour, baking powder, nutmeg, soda, allspice, and cinnamon. Add to creamed mixture. Add pumpkin and vanilla, mix until well blended. Fold in nuts and pour into 2 greased & floured 8 ½ by 4 ½ by 2 ½ inch loaf pans (or several smaller ones). Bake in pre-heated 350° oven for 1 hour, until toothpick in center comes out clean. Cool in pans for 10 minutes, then remove from pans and cool completely. Wrap in plastic wrap &/or aluminum foil. Can be served with butter or cream cheese. The bread can also be frozen.

Cinnamon Nut Bread SUBMITTED BY:

Kathleen Dear YIELD:

2 large loaves or 6 to 8 smaller loaves “I had never baked with sour cream, so when I saw this recipe in the newspaper I was intrigued. I made a batch and it was a hit with my family and friends. It is one of my favorites and I bake it in the fall and winter, and especially around the holidays. One batch will make 2 large loaves or 6 to 8 smaller loaves (or muffin cups), so it is a great way to make small gifts for friends and family. I like the taste of cinnamon, so I usually at least double the amount of cinnamon. I don’t usually make it with nuts because I have family members who are allergic to nuts. Normally, I add diced apples and/or raisins instead.”

½ stick butter or margarine 1 ½ C brown sugar 2 eggs 2 ½ C flour 1 ½ tsp cinnamon 1 ½ tsp baking soda

¾ tsp baking powder ½ tsp salt 1 ½ C sour cream 1 ½ C nuts (or apples or raisins…)

Cream butter and gradually add sugar, beating well until light and fluffy. Beat in eggs, one at a time, beating well after each addition. Sift together flour, cinnamon, baking soda, baking powder & salt. Add to creamed mixture, alternating with sour cream. Beat well after each addition. Stir in nuts (apples, raisins). Spread batter evenly in wellgreased and floured loaf pans. Bake at 350° for 60 to 70 minutes until toothpick in center comes out clean. Let cool in pans 10 minutes. Remove from pans and cool completely. Wrap tightly in plastic wrap and refrigerate 24 hours.

Never-Fall Popovers SUBMITTED BY:

Kathleen VanderZwaag ATTRIBUTED TO:

1 Cup salted flour 1/2 tsp. salt 2 eggs beaten 1 Cup Cold Milk

Margaret Rowe YIELD:

8 Popovers â&#x20AC;&#x153;This recipe is so easy and turns out fabulous. Great for when you are entertaining.â&#x20AC;?

Combine flour and salt and sift over beaten eggs. Add milk all at once and beat until smooth. Fill greased popover pans (You can use cupcake/muffin pan but the heavier the better. Popover pans are usually cast iron.) two-thirds full and put in cold over. Turn on oven to 450 deg. F and bake for 30 min. or until golden brown. Prick each popover with a fork at 25 min.

Grandma B’s Dinner Rolls SUBMITTED BY:

Laura Pavone ATTRIBUTED TO:

Lucille Bentley (Grandma B)

3/4 Cup - Warm water 2 pkgs - Yeast 1/2 Cup - Sugar 1 tsp - Salt 2 eggs

1/2 Cup - Soft Shortening 4 Cups - Flour Melted butter - amount as necessary

YIELD:

32 Rolls

Combine yeast and water, stir until dissolved

“My Grandma B would make these rolls for my mom and her eight siblings growing up. My mom’s parents have since passed away but my mom keeps the tradition going by making these rolls on special occasions for my family.

Add sugar, salt, eggs, shortening and flour. Add flour 2 cups at a time, mixing well. Mix until smooth

My recommendation: Double the batch, save one for dinner and eat one right out of the oven!”

Roll each slice into center making 16 crescents. Place in greased pan (one pie pan holds roughly 16 rolls)

Roll into ball. Set aside to rise until dough doubles in size Divide dough into two parts. Roll out to between 1/8” and 1/4” thick Brush dough with melted butter Cut into 16 pie slices

Set aside to rise until they double in size Bake at 400° for 8 to 10 minutes Brush warm rolls with melted butter

Homemade Yeast Rolls SUBMITTED BY:

Lisa Currier ATTRIBUTED TO:

Mother Ellie (my husband’s (Nick Currier) great grandmother

1/2 cups of warm water (110 to 115 degrees) 2 pkg of yeast 1-1/2 cups milk (warm - heated 1 min in microwave) 1/2 cups sugar

2 tsp salt 2 eggs 1/2 cups soft butter (best if left our overnight) 6-6.5 cups flour 2 9’ round cake pans

YIELD:

2 Dozen Rolls “My husband loves his family’s yeast roles. They are great for any get together or breakfast where you can turn it into cinnamon rolls by adding cinnamon sugar and butter. He also would eat them for breakfast just as they were. It is great for getting people together and enjoying a yummy comfort food.”

Preheat Oven to 400 degrees Mix warm water and yeast until yeast is dissolved Add warm milk, sugar, salt, eggs, and soft butter Add 1 cup of flour (Mix with a wooden spoon) Slowly add in more flour until it is all added... You will need to use your hands and knead the dough Let the dough rise once Separate the dough into at least 2 halves Make sure the cake pans are buttered or non stick Shape approx 12 rolls to each pan - let dough rise in pan again Cook for 12 - 14 min Let cool on cooling rack and rub tops of rolls with butter

Pão de Queijo aka Brazilian Cheese Bread SUBMITTED BY:

Andrea Dias Kelly YIELD:

24-30 Mini Muffin Sized Cheese Breads “Sentimental? You bet. I was born in Brazil and moved to the US when I was 5 years old. Pão de Queijo was a staple in our home in Brazil. My Mom didn’t make it as often when we moved to the US--one of the reasons being that tapioca flour was hard to find here, back then. Now our reliable local grocer, Wegmans, carries it. Whenever we went home for a visit, my family would make these endlessly for us because they knew how much my sister and I loved them and missed them. There’s a word in Portuguese, “saudade”, for which there’s no good English equivalent. It describes a feeling of missing/longing for something or someone but also with a hefty dose of nostalgia. It describes perfectly how I feel about my family and all that I love in Brazil, including these cheese breads! They are relatively easy to make with a blender and mini muffin tins. The only other requirement is that you must play some Bossa Nova music in the background while you’re making them—to set the mood to Brazilian.

1 egg 1/3 cup olive oil (plus more for greasing muffin tin) 2/3 cup milk 1 1/2 cups tapioca flour 1/2 teaspoon of salt 1/2 cup (packed) freshly grated parmesan cheese (You can experiment with different cheeses. I also like Mexican farmer’s

cheese, queso fresco, and feta but please whatever you do, do not use pregrated parmesan) Optional: herbs and spices of your choice

Preheat oven to 400°F. Grease 2 mini-muffin tins, preferably with olive oil. Put all of the ingredients into a blender and pulse until smooth. You may need to use a spatula to scrape down the sides of the blender so that everything gets blended well. At this point you can store the batter in the refrigerator for up to a week. Pour batter into prepared mini-muffin tin, not quite to the top; leave about 1/8 inch from the top. Bake in the oven for 15-20 minutes, until all puffy and just lightly browned. Remove from oven and let cool on a rack for a few minutes. Eat while warm or save to reheat later.

Nan Rolls SUBMITTED BY:

Brittany McFee ATTRIBUTED TO:

My Nana

1 1/2 cups hot milk (almost boiling) 1/2 cup water + 2 packages of yeast 1/2 cup sugar 1/2 Crisco 1/2 cup

2 tsp salt 2 eggs Up to (not more than) 6 cups of flour

YIELD:

A few dozen - depends on the size â&#x20AC;&#x153;These Nan Rolls were a staple at every special dinner our family had. They are so delicious, freeze well, and when you are a young kid, nothing is more fun than punching the dough down after it is done rising!â&#x20AC;?

Pour milk over Crisco, sugar, and salt. Add 2 eggs + yeast Add flour slowly working up to 6 cups (no more than 6). Knead dough Oil a large mixing bowl, add dough, and cover with a towel When dough is risen (doubled in size) punch the middle down and let rise again After second rise, punch again (fun!) Make rolls by rolling small balls of dough and putting them in muffin tins (3 per muffin cup) Brush with egg whites and let rise again Bake at 375 degrees for 15 minutes (This dough also makes for amazing cinnamon bread - roll out into sheet, spread butter all over one side, coat with cinnamon and sugar and roll up)

Gluten Free Pumpkin Bread SUBMITTED BY:

Jennifer Smith ATTRIBUTED TO:

From the Kitchen of King Arthur Flour with a twist from the Smith family YIELD:

One 9” loaf, about 18 servings “It can be challenging to find good flavorful gluten free recipes especially around the holiday’s when it seems everyone else is indulging in breads, cookies, and pies. This gluten free pumpkin bread is moist and delicious and is good warm or cool as a dessert or for breakfast!”

4 large eggs 2 tablespoons molasses 1 can (15-ounce) pumpkin purée or pumpkin purée from your garden 1/3 cup vegetable oil 1 3/4 cups King Arthur Gluten-Free Flour 1/2 - 1 cup sugar (choose the amount of sweetness) 2 teaspoons baking powder

1/2 teaspoon xanthan gum (if it’s not in your gluten free flour blend) 1/2 teaspoon salt 2 teaspoons pumpkin pie spice, (or substitute 1 teaspoon ground cinnamon, 1/2 teaspoon ground ginger, and 1/4 teaspoon ground cloves) up to 1 cup chopped nuts, chocolate chips, or other add-ins

Preheat the oven to 350°F. Grease a 9” x 5” loaf inch pan. Whisk together the eggs, molasses, pumpkin purée and oil. Set aside. Whisk together the glutenfree flour, sugar, baking powder, xanthan gum, salt, and pumpkin pie spice. Add the egg mixture about half at a time, whisking until combined after each addition. Stir in any desired add-ins. Scoop the batter into the prepared pan, and let it rest for 10 minutes. Sprinkle with sparkling sugar, if desired. Bake the bread for 60 to 65 minutes, until the middle springs back when lightly touched and a toothpick inserted into the top-center comes out clean. Remove it from the oven and let it rest for 10 minutes before removing from the pan. Cool completely for easiest slicing. Store, well-wrapped, at room temperature for several days (freeze for longer storage). (wrap in parchment paper then in foil)

SUBMITTED BY:

Laurie LoMonaco Newman ATTRIBUTED TO:

Was given this recipe years ago. Unable to remember who gave it to me or if I even knew where they got it. Over time, it became known as Laurie Ann’s Famous Secret Ingredient Cornbread, with my inlaws. “This is the one dish I am asked to bring to EVERY family gathering. Baby showers, Thanksgiving, picnics, family dinners, birthday dinners. There is never any left over and any time someone new tries it, they immediately ask for the recipe. I always promise the recipe is forthcoming, but I don’t share it. What no one in the family realizes is that I had it secretly submitted in the “Newman Family Cookbook” four years ago.”

Laurie Ann’s Famous Secret Ingredient Cornbread 1 cup flour 1 cup yellow corn meal 2 tablespoons baking powder 1 teaspoon salt 2 sticks unsalted butter (room temperature) 3/4 cup sugar 4 eggs

1-1/2 cups canned cream corn 1/2 cup canned pineapple (crushed and drained) 1 cup shredded Monterey Jack cheese

Preheat oven to 325 degrees. Butter and flour 9” square glass pan - best to use a deep pan. In medium bowl, whisk together flour, cornmeal, baking powder and salt. In mixer, cream butter and sugar, adding eggs one at a time and beating well after each egg. Add corn, pineapple and cheese. Mix well. Add dry ingredients and blend on low speed until well blended. Pour batter into prepared glass pan. Bake until tester stick in center comes out clean. Cook for 1 hour to 1 hour and 15 minutes. Do not undercook. Should be golden brown on top when done.

SOUPS & SALADS

Lemon Chicken Orzo Soup SUBMITTED BY:

Samantha Catalina YIELD:

4 Servings “I love soups with lots of flavor that only require preparation in a single pot. A lot of lemon chicken orzo recipes call for preparing the chicken separate from the soup, and then readding it later. I love that this recipe has the chicken cooking in the broth. This is the closest I have come to my office favorite - Fina’s Lemony Chicken Orzo Soup. But don’t tell Fina’s!”

1 tablespoon extra virgin olive oil 1 medium leek 1 celery stalk 1 large carrot 12 ounces skinless, boneless chicken thighs 6 cups chicken broth Salt

Ground Pepper 1/2 cup lemon orzo 1/4 cup chopped fresh dill 1 Lemon for fresh lemon juice

Heat oil in a large heavy pot over medium heat. Add leek, celery, carrot and cook, stirring often, until vegetables are soft, 5-8 minutes. Add chicken and broth. Season with salt and pepper. Bring to a boil, cover, reduce heat, and simmer until chicken is cooked through, 15-20 minutes. Transfer chicken to a plate. Let cool, then shred chicken into bite-size pieces. I like to shred using two forks. Meanwhile, return broth to a boil. Add orzo and cook until al dente, 8-10 minutes. Remove pot from heat. Stir in chicken, dill, and lemon juice. Serve and enjoy!

SUBMITTED BY:

Emily Thierfelder ATTRIBUTED TO:

Weight Watchers, with a twist by Emily and Vicki Thierfelder YIELD:

8 1-cup Servings â&#x20AC;&#x153;This recipe is a winter time favorite in our house. It puts a little twist and spice into your regular tomato soup. All the vegetables make it a very filling soup, perfect for grilled cheese night or on its own. Add a little extra red pepper if you really want an extra spice.â&#x20AC;?

Italian Roasted Pepper and Tomato Bisque Cooking spray (5 sprays) 1 1/2 cup chopped onion 1 1/2cup trimmed & chopped fennel bulbs 1/2 tsp kosher salt, divided 2 tsp minced garlic 1 tsp Italian seasoning 1/8 tsp crushed red pepper flakes 32oz can Marzano canned diced tomatoes 4 cups roasted red peppers (packed in water)

4 cups (two 16oz jars) roasted red peppers (packed in water), chopped 2 cups canned chicken or vegetable broth 5 leaves basil, plus extra for garnish for garnish 1/4 cup plain fat free Greek yogurt 1/4 cup fresh parsley, chopped, for garnish

Coat a large soup pot with cooking spray; heat over medium heat. Add onion, fennel and 1 tsp salt; cook, stirring frequently, until vegetables are soft, 7-10 minutes. Stir in garlic, Italian seasoning and red pepper flakes; cook, stirring a few times, 1 minute. Add tomatoes, roasted peppers, broth and basil. Increase heat to high; bring to a boil. Reduce heat to medium-low; simmer, covered, 10 minutes. Stir in yogurt and remaining 1/2 tsp salt; puree soup in pot using an immersion blender (or puree in batches in a regular blender). Serve garnished with chopped basil and parsley.

Pulled Chicken Ancho Chili and Black Bean Soup SUBMITTED BY:

Emily Thierfelder ATTRIBUTED TO:

Weight Watchers... with a spin from Emily and Vicki Thierfelder YIELD:

8 Servings “Looking for a ‘healthier,’ lighter chili recipe, I came across this online. With a few added changes, my mom and I came up with this version that has become a family favorite. It’s the perfect fall/ winter recipe.”

1 tsp olive oil 2 cups chopped uncooked onions 2 medium poblano chiles chopped (or green pepper) 1 1/2 tsp kosher salt 1 tbsp. minced garlic 1 medium sweet red pepper 2 tsp chili powder 2 tsp ancho chili powder (if you don’t have, use regular chili powder) 2 tsp ground cumin

4 cups fat free chicken broth 15 oz canned diced tomatoes 1 pound uncooked boneless skinless chicken breast 15 oz canned black beans 2 cups frozen corn kernels, defrosted 1 tbsp. fresh lime juice 1 cup fat free plain Greek yogurt 1/2 cup cilantro, chopped 1/2 cup uncooked scallions, sliced

Heat oil in a large soup pot over medium heat. Add onion, poblano and 1 tsp salt; cook stirring often until onion is soft (7-10 minutes). Add garlic, red pepper, both chili powders and cumin; cook stirring a few times for 1 minute. add broth and tomatoes; increase heat to high and bring to a boil. reduce heat to medium low and bring to a simmer; add chicken to pot. comer and simmer until cooked through (about 15 minutes). Remove chicken to a plate; let cool 2-3 minutes. Meanwhile, add beans and corn to pot; cook until heated through (2-3 minutes). Shred chicken with 2 forks; add back to soup. stir in lime juice and remaining salt (add more to taste if needed). Serve topped with yogurt, cilantro and scallions.

Chicken Parm Soup SUBMITTED BY:

Samantha Ferrin ATTRIBUTED TO:

Cathy Healy, Master Soup Maker YIELD:

Serves 4-6... or 1 if you’re me.

1 tbsp. extra-virgin olive oil 1 large onion, chopped 3 cloves garlic, minced 3 tbsp. tomato paste 1 tsp. crushed red pepper flakes 1 (15-oz.) can diced or crushed tomatoes 6 c. low-sodium chicken broth 8 oz. penne

3/4 lb. cooked chicken breast (about 2 breasts) 1 1/2 c. shredded mozzarella 1 c. freshly grated Parmesan 1 tbsp. freshly chopped parsley Kosher salt Freshly ground black pepper

“Because I could eat an entire pot of this soup in a single serving. It’s an easy to prepare meal!”

1. In a large pot over medium heat, heat oil. Add onion and cook, stirring, until soft, 5 minutes. Add garlic and cook until fragrant, 1 minute more. Stir in tomato paste and red pepper flakes. Add tomatoes and broth and bring to a simmer. 2. Add penne and cook until al dente, 8 to 10 minutes. 3. Add chicken, mozzarella, Parmesan, and parsley and season generously with salt and pepper. Let cheese melt, then ladle into bowls.

Gazpacho - Cold Soup SUBMITTED BY:

Sara Otero ATTRIBUTED TO:

8 Tomatoes 1 Cucumber Half green pepper Half clove garlic A small portion of onion

Olive oil Vinegar Salt

Stephanie Barker YIELD:

6 Servings “I love this recipe for summer, it’s a easy way for eat veggies and it’s very quick to do. This recipe comes from the south of Spain.”

1. Peel and chop the tomatoes (I like to peel the tomatoes but is not needed). 2. Peel and chop the cucumber. 3. Introduce all the ingredients in a blender with half cap of water. 4. Blend at high speed until very smooth, at least 3 minutes. 5. Check if need more salt, olive oil or vinegar. 6. Keep it in the fridge and chill until it’s cold. 7. Serve in a glass and enjoy!

Mark’s Potato Soup SUBMITTED BY:

Mark MacEwan YIELD:

1 chopped Onion 2 cups chicken broth Vegetable oil for frying 2-3 cloves garlic 4 potatoes, peeled and cubed into 1/2” pieces

3 tbsp margarine or butter 1/4 cup flour 1 cup heavy cream 1 tsp terragon spice Salt and Pepper

4 Servings “This one is good but can be a little tough to get the potato cubes to soften just enough to be good after cooking, when they don’t soften enough in time it doesn’t come out that great because they are crunchy but is still eatable, good luck!”

1. Heat vegetable oil in large sauce-fry pan 2. Fry onions 3. Add garlic cloves, stir continuously until all is cooked 4. Add the cubed potatoes, sautee for about 5 minutes 5. Add 2 cups of the chicken broth to cover the potato cubes, cover pan and have simmer 6. In a separate, smaller pan, melt margarine/butter 7. Whisk in flour to make a roux, stirring constantly 8. Whisk in heavy cream, terragon and salt and pepper to the roux, bring to a boil and stir continuously until thickened. 9. Stir in this mixture into the overall potato mixture, until thickened. Puree/immerse the soup slightly if desired.

Mark’s ‘World Famous!’ Shrimp Bisque SUBMITTED BY:

Mark MacEwan YIELD:

8 Servings “Always turns out very good, not terribly difficult, everyone loves it, ‘bisques very well’. You will need an immersion blender and a large pot.”

4 tbsp butter 1 1/2 cup chopped onion 5 cloves garlic 4 cups chicken broth 6 tbsp white rice 24 oz cooked shrimp

6 tbsp tomato paste 1/2 tsp red pepper flakes 1 tsp terragon 3 cups heavy cream

1. Melt butter in kettle 2. Add chopped onion and garlic cloves and sautee until tender 3. Add chicken broth and rice and bring to a boil, cover and simmer until rice is tender 4. Mix in shrimp, heat through and cook until opaque 5. Puree/immerse soup with shrimp in pan with hand blender 6. Whisk in tomato paste, pepper and terragon 7. Gradually whisk in cream 8. Bring bisque to a simmer 9. Top bisque with chopped green onions

White Bean, Sausage & Spinach Soup SUBMITTED BY:

Mary Corwin ATTRIBUTED TO:

An adapted Wegmans recipe YIELD:

6-8 Servings “Filling, nutritious and super quick & easy!!! So hearty that I serve it as an entrée. I get rave reviews every time I make this!”

3-4 Italian Sausage links or patties - I prefer Wegman’s Hot Poultry Italian sausages. 1/2 cup chopped onions 2 chopped cloves of garlic - I use 1 tsp. already chopped in olive oil. 1 Tbsp Olive Oil 2 - 3 cups of chicken broth - I use 1 can 2 cans of Cannelloni beans or white Navy beans 1 can of diced tomatoes

or 1 cup chopped fresh tomatoes 1 bag of fresh baby Spinach - 6 - 8 oz Parmesan cheese To stretch it to feed more - add an extra can of broth and diced tomatoes! Use 10 oz. of spinach if desired.

In a Dutch oven or large pan, start to brown the onions & garlic in olive oil. Squeeze the sausage out of links and chop up and cook with onions & garlic. When browned, add diced tomatoes, 2 cans beans and 1 can chicken broth. Bring to a boil then reduce heat to medium low. Add the bag of spinach, which will look like a lot but cooks down to almost nothing! Cook 5 minutes or so, until spinach is wilted. Serve in bowls and sprinkle with Parmesan cheese to taste. Delicious and fresh Italian bread goes well with this soup.

Lasagna Soup SUBMITTED BY:

Stephanie Dole ATTRIBUTED TO:

CarlsbadCravings.com YIELD:

6 Servings “This soup is great on a cold winter day. It’s delicious, hearty, and customizable. You could swap in different noodles or meat depending on what you have on hand. Omit the meat altogether and add some veggies for a great vegetarian option. The dollop of ricotta on top really makes the dish!”

1 lb lean ground beef or half Italian sausage 1 yellow onion, diced 4 garlic cloves, minced 1/4 teaspoon red pepper flakes 1 24 oz. jar tomato sauce 8 cup low sodium chicken broth, divided 1 14 oz. can can crushed tomatoes 2 tablespoon tomato paste 2 teaspoon balsamic vinegar 1 1/2 teaspoon granulated sugar 1 tablespoon dried basil

1 tsp EACH dried parsley, dried oregano, salt 1/2 teaspoon pepper 1 whole bay leaf 10 uncooked lasagna noodles broken into approx. 1-2 inch pieces* 1/2 cup heavy cream,optional Cheese Garnish: shredded mozzarella cheese freshly finely grated Parmesan cheese ricotta cheese

Heat large Dutch oven/large soup pot over medium high heat. Add beef and onion and cook, stirring occasionally until beef is browned. Add garlic and red pepper flakes and saute for 30 seconds. Drain off any excess fat. Add tomato sauce, 6 cups chicken broth, crushed tomatoes, tomato paste, balsamic vinegar, sugar, spices and lasagna noodles. Bring to a boil then reduce to a simmer until lasagna noodles are tender, stirring occasionally (approximately 20-30 minutes). Discard bay leaf and stir in heavy cream (optional) and 2-4 cups chicken broth to reach desired consistency. Garnish individual servings with desired amount of cheeses.

Mary Seaton Dix’s Broccoli Bisque SUBMITTED BY:

Carol Bergschneider ATTRIBUTED TO:

Clipped from a Houston newspaper years ago; on a Google search, Mary Seaton Dix it appears worked at Rice University doing research? YIELD:

8+ Servings “Very easy & healthy, and can be enjoyed hot or cold!”

1 ¼ to 1 ½ pounds fresh broccoli, trimmed and cut (or 2 10-oz. packages frozen chopped broccoli) 3 ¼ cups vegetable broth 1 medium, peeled onion, quartered 2 tablespoons butter (optional)

1 teaspoon salt & dash of pepper (optional) ½ to 1 teaspoon curry powder (optional) 2 tablespoons lime (or lemon juice)

Put broccoli in large pot, add broth, onion, butter, salt, curry and pepper. Bring to a boil then reduce heat and simmer covered 8-12 minutes until broccoli is just tender. Blend until smooth in a blender, stir in lime juice. Cover and refrigerate at least 4 hours.

Creole Bouillabaisse SUBMITTED BY:

Carol Bergschneider ATTRIBUTED TO:

Grocery store recipe card display YIELD:

8 Servings “A favorite and quite easy recipe. As a substitute for the fresh shrimp & oysters, I’ve used bagged, frozen mixed seafood.”

1 pound fresh fish fillets cut into 1 1/2” chunks ½ pint fresh oysters 1 pound peeled & deveined shrimp 1/3 cup butter 1/3 cup flour 1 cup chopped onion ½ cup chopped celery 2 cloves minced garlic 3 ¼ cups vegetable broth 1 large can of tomatoes

cut up plus the juice ½ cup dry white wine 2 tablespoons chopped fresh parsley 1 tablespoon lemon juice 1 bay leave ½ teaspoon salt (if desired)

In large boiler pot over medium heat make the roux by melting the butter, slowly blending in the flour and stirring constantly until the mixture is medium brown in color. Add onion, celery, and garlic and continue stirring until vegetables are tender. Gradually stir in the vegetable broth. Add remaining ingredients except seafood. Bring to a boil then simmer for 10 minutes. Add seafood and simmer for 5 minutes more or until all seafood is done.

Citrus and Spinach Salad

4 Servings

Citrus Dressing: ½ c. grapefruit juice 2 Tbsp. prepared mustard ¼ c. olive oil ¼ c. honey 2 Tbsp. poppy seeds 2 Tbsp. grated onion ¼ tsp. salt (optional) freshly ground black pepper

“Having a variation of a vinaigrette as dressing and the salad also containing citrus fruit makes it especially healthy -and delicious!”

For dressing- in small bowl, combine juice, mustard, oil, honey, poppy seeds, onion, salt & pepper to taste; chill.

SUBMITTED BY:

Carol Bergschneider ATTRIBUTED TO:

This recipe appeared in a Houston newspaper years ago. YIELD:

Salad: 4 c. spinach leaves 1 c. orange sections cut –or mandarins/Cuties/ Halos 1 c. grapefruit sections cut ½ c. red onion rings 1 c. avocado cut in small cubes (optional)

For salad- wash spinach well. Place spinach, orange & grapefruit pieces and onion rings in salad bowl; toss with about ¼ cup chilled dressing. Serves 4.

Italian Wedding Goo-losh SUBMITTED BY:

Craig Bruening ATTRIBUTED TO:

Craig Bruening & Bonnie Stolarski YIELD:

HOW BIG IS YOUR CAULDRON?

1 big bag (approx. 1.5 to 2 lb) of cooked frozen Italian meat balls approximately ping pong ball or smaller in size 2 boxes (1 quart size each) of chicken stock 2 cans Don Pepino (yellow can) pizza sauce 1 bag spinach 1 bag escarole

1 lb box ring pasta Italian seasoning to taste, pizza sauce provides quite a bit, add seasoning while it simmers.

â&#x20AC;&#x153;Easy to make. Tastes great. Reheats really well. Comfort food on cool/ cold daysâ&#x20AC;?

Cut up/chop spinach and escarole (I use a pizza cutting wheel and a cutting board, makes quick work) In a cauldron (big pot) combine meatballs, chicken stock, pizza sauce, cut up/chopped spinach & cut up/ chopped escarole. Bring mixture to boil then add ring pasta. Return to boil then reduce to simmer. Add additional Italian seasoning (e.g., oregano, sage, garlic, etc.) while simmering. First serving will be soup. As mixture cools the pasta will absorb the liquid and it will become more like goo-losh. Left overs warmed up make for a hearty filling meal. Beverage of choice for me is a small glass of Chianti.

Sausage Soup SUBMITTED BY:

Jody Allen ATTRIBUTED TO:

Allen Family Farm

1 lb hot italian or mild sausage (ground or links) large onion bell peppers (1 green, 1 red) jalepeno pepper (if desired)

large can diced tomatoes 4 large fresh tomatoes or sauce olive oil

YIELD:

8 Servings â&#x20AC;&#x153;This soup is relatively quick to prepare, is a favorite in my family for both adults and kids, and is hearty enough to be the main course! If I have the ingredients on hand, I can have it on the table in about half an hour. My family likes spicy food so we use hot Italian sausage and hot peppers, but you could substitute sweet or mild sausage and omit the hot peppers. I make this in the summer with fresh veggies from our garden :) And, another bonus, this can call be made in one pot or large pan. My family loves this with a loaf of nice crusty bread.â&#x20AC;?

If using link sausage, either remove from casing or cut into small pieces Cook sausage in olive oil While sausage is cooking, dice onion and peppers Once sausage is cooked, drain off excess grease, add peppers and onions to same pan, cook After about 5 minutes add diced tomatoes If using fresh tomatoes, dice or chop in a food processor. Add tomatoes or sauce to pan. Season with salt, pepper and garlic to taste. Simmer about 20 minutes Enjoy!!

Peanut Soup SUBMITTED BY:

Jonathan Pugh ATTRIBUTED TO:

3 cups chicken broth (or vegetable broth) 1 onion, chopped 2 carrots, chopped 1/8 tsp cayenne pepper (or to taste)

1/2 tsp salt 1/2 cup rice 1/2 cup chunky peanut butter

Dawn YIELD:

4 Servings (500 if everyone takes a teaspoon) â&#x20AC;&#x153;Fall brings out the soup in me!!â&#x20AC;?

Place chicken broth, chopped onion, and chopped carrots in a soup pot. Bring to boil until tender. Puree. This should take about 20 min. Add to pot: cayenne pepper,salt, rice, and chunky peanut butter. Mix it all together, cover, and cook for 30 minutes. DOUBLE if BIG Crowd.

Cheddar Cheese Soup SUBMITTED BY:

Bob Attardo ATTRIBUTED TO:

Disney’s Le Cellier Restaurant YIELD:

6 Servings

1/4 lb. smoked bacon finely chopped 1 medium red onion cut into 1/4 in. pieces 1/2 cup finely sliced celery 1/2 cup finely chopped carrots 3 TB all-purpose flour 3 cups whole milk 2 cups chicken stock

12 oz. grated white cheddar, Canadian Black Diamond 3 dashes Tabasco sauce 1/2 tsp. Worcestershire sauce 1/2 cup Moosehead Canadian Ale, room temperature Salt and pepper to taste 1 TB thinly sliced chives

“It’s an awesome soup from one of the best restaurants in Epcot.”

1. Cook the bacon in a large heavy-bottomed, nonreactive soup pot over medium heat until wilted but not browned. 2. Add onions, celery and carrots and cook until the onion is translucent and bacon has crisped. 3. Sprinkle in flour and stir constantly for 2 minutes. Stir in milk and stock, a little at a time, blending well to ensure there are no lumps. Bring to a boil, then cover and simmer for 15 minutes. 4. Remove from heat and whisk in cheese, Tabasco, Worcestershire and ale. Season with salt and pepper to taste. Serve with your favorite bread and top with chopped chives.

First Cold Weather Sunday Football Favorite SUBMITTED BY:

David Schaller ATTRIBUTED TO:

Fall football tradition, kids used to love this. Also try it over rice for dinner. YIELD:

Depends on serving size â&#x20AC;&#x153;I started making chili while in Japan in the Navy, and this recipe has been cultivated and has grown into a family favorite... Still invite the kids over and enjoy a big bowl of chili while watching the NFL on Sunday afternoon.â&#x20AC;?

1lb 90% Ground Beef 1 strip steak cut up into bite size pieces (remove the fat) 1 lb. ground veal 1 lb. Italian sausage cut into bite size pieces 2 center cut boneless pork chops cut up into bite size pieces (Remove any fat) 4 cans tomato sauce (LG Cans) 2 cans of diced tomatoes (8oz can) 1 small can of tomato paste 1 small can of chopped green chilies

1 large package sliced mushrooms 1 med sized sweet onion diced 2 tbsp. garlic minced garlic 2 sweet peppers diced 1 tsp cayenne Pepper (add to taste little goes along way for heat) 3 cans of chili beans 2 packages of chili seasoning (hot, med, mild,) 1 lb. block of sharp cheddar cheese grated

In a very large sauce pan brown ground beef, veal, pork chop, and steak. Add onion, pepper, garlic and mushrooms. Add sauce, crushed tomatoes, paste, chilies, chili seasoning, cayenne pepper, and beans Heat to boiling and then a low simmer and cover. Simmer for 2 - 2 1/2 hours Serve with a 1/2 cup of fresh grated cheddar cheese per serving and fresh Italian bread.

Chicken & Dumpling Soup SUBMITTED BY:

Carla Grace ATTRIBUTED TO:

Adapted from Cooks Country – October/ November 2007 YIELD:

6 - 8 Servings “I love Cooks Country for recipes and insight! This is a great recipe for hearty meal on a cold night.”

Stew: 5 cups low-sodium chicken broth 2 pounds boneless, skinless chicken breasts, trimmed (Time Saver: use rotisserie chicken, shred) 5 tablespoons unsalted butter 4 carrots, peeled and sliced ¼ inch thick 1 large onion, chopped fine 1 teaspoon salt 3 garlic cloves, minced 6 tablespoons all-purpose flour

3/4 cup dry sherry 1/3 cup heavy cream 1/2 teaspoon dried thyme 2 bay leaves 1/2 teaspoon pepper 1 ½ cups frozen peas 4 tablespoons minced fresh parsley Dumplings: 2 cups all-purpose flour 1 tablespoon baking powder 1/2 teaspoon salt 1 1/3 cups heavy cream

1.For the Stew: Bring broth to simmer in Dutch oven over high heat. Add chicken and return to simmer. Cover, reduce heat to medium-low, and simmer until chicken is just cooked through, about 10 minutes. Transfer chicken to plate and tent loosely with aluminum foil. Transfer broth to large bowl. 2. Return empty Dutch oven to medium-high heat and melt butter. Add carrots, onion, and salt and cook until softened, about 7 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Stir in flour and cook, stirring frequently, for 1 minute. Stir in sherry, scraping up browned bits. Stir in reserved broth, cream, thyme, bay leaves, and pepper and bring to

Chicken and Dumpling Soup, continued boil. Cover, reduce heat to low, and simmer until stew thickens about 20 minutes. 3. For dumplings: Stir flour, baking powder, and salt in large bowl. Stir in cream until incorporated (dough will be very thick and shaggy). 4. To Finish: Discard bay leaves and return stew to rapid simmer. Shred reserved chicken and add to stew along with any accumulated juices, peas, and 3 tablespoons parsley. Using 2 large soup spoons or small ice cream scoop, drop golf ball-sized dumplings onto stew about 1/4 inch apart (you should have 16 to 18 dumplings). Reduce heat to low, cover, and cook until dumplings have doubled in size, 15 to 18 minutes. Garnish with remaining parsley. Serve. 5. MAKE AHEAD: Follow recipe through step 2, refrigerating stew and chicken in separate airtight

Creamy Tomato Tortellini Soup SUBMITTED BY:

Beth Curran ATTRIBUTED TO:

Pinterest: Sherry A. on Key Ingredient.com YIELD:

2 garlic cloves, minced 2 tablespoons olive oil 2 cans of tomato soup 1/4 cup sun-dried tomatoes (drained) 2 cups half and half 2 cups chicken broth 2 teaspoons onion powder

2 tablespoons Italian seasoning 1 package frozen cheese tortellini Salt, pepper, Parmesan cheese to taste

4 servings “This is a favorite week night meal since it’s so quick to come together in one pot. I don’t like tomato soup, so I don’t remember why I chose to make this recipe, but I like this - it’s more akin to a vodka sauce than a tomato soup. Apart from the half and half, you can keep all the ingredients in the pantry for whenever you feel like it. It’s even better on day 2.”

In a soup pot, saute the garlic in olive oil until fragrant. Add the tomato soup, broth, tomatoes, half and half, and spices and bring to a simmer. Add the frozen tortellinis and cook according to package directions or until they float. Remove from heat; let thicken as it cools a bit. Serve with parmesan cheese as a garnish.

Southwest Chicken Soup SUBMITTED BY:

Marge Garland YIELD:

Serves 8

1 lb. boneless skinless chicken breasts or thighs 30 oz. diced tomatoes 10 oz. mild enchilada sauce 4 oz. chopped mild green chilies 1 quart chicken broth 2-15 oz. cans of black beans or pinto beans 10 oz. frozen corn

1/2 medium onion, chopped 1 tbsp. chopped cilantro (parsley can be substituted) 1 tsp cumin 1 tsp chili powder salt & pepper to taste

Place all ingredients in large saucepan, mix and cook on medium heat until chicken is cooked through. (Once chicken is cooked it can be shredded or cut in pieces and returned to the pot until ready to serve. (Can also be frozen) Serve with crushed tortilla or corn chips, sour cream, shredded cheese - also delicious with warm corn bread or a grilled cheese sandwich on the side!

Cheesy Chicken and Corn Chowder SUBMITTED BY:

Kathy Spencer YIELD:

4 meal-sized portions “A couple of good, hearty soup recipes and anyone can make it through the Upstate NY winters!”

1½ bags frozen corn (about 24 oz) 2 cups chicken broth 1/3 cup butter (do not sub margarine) 2 tsp oregano Salt and pepper to taste 4 chicken breast halves – cooked and shredded 1 can (12 oz) evaporated milk

1 (14.5-oz) can chopped tomatoes 1 4-oz can chopped mild green chiles (optional) 1/2 pound shredded Monterey Jack cheese Chopped green onions, if desired.

In a blender mix about 1/3 corn and 1/3 broth. Blend until corn is pureed. Repeat with remaining corn and broth (sometimes I run out of broth, and at that point I just use more, or use water). Place mixture in stockpan. Add butter, oregano, salt and pepper. Cook 15 minutes over low heat to melt butter. Add chicken, evaporated milk, tomatoes and chiles. Heat through. Just before serving add cheese and stir until melted. Top with green onions and serve.

MAIN DISHES

Slow Cooker Cracked Chicken SUBMITTED BY:

Pamela Bowen YIELD:

4 boneless skinless chicken breasts 2 ranch season packets 2 blocks cream cheese 1 lb bacon

Serves 4 “This is a crock pot recipe with few ingredients that’s ready when you get home after a long day of work.”

Layer chicken in bottom of Crock-Pot. Sprinkle ranch packet on chicken, top with cream cheese. Cook on low 8 hours. When ready to eat cook bacon, crumble it and place on top of cheese mix and serve.

Loaded Chicken and Potato Casserole SUBMITTED BY:

Matthew Guntrum ATTRIBUTED TO:

Matthew Guntrum & Alyssa Romaine

1-pound boneless chicken breast, raw, cubed 6-8 medium red potatoes, cubed with the skins on 1 broccoli head, chopped into bite sized pieces 1 ranch dressing & dip mix

1/3 cup olive oil salt and pepper to taste 1 pound bacon, crumbled 2 cups Mexican cheese Serve with (optional) Green onions Sour cream

YIELD:

Serves 6-8 â&#x20AC;&#x153;This is a very simple dish that is perfect for dinner. This is a family favorite recipe that always has everyone coming back for seconds! Best of all it is a one dish meal that is always a crowd pleaser!â&#x20AC;?

Preheat the oven to 400 degrees. Spray preferred baking dish with cooking spray or olive oil. In a large bowl, mix together cubed chicken, cubed potatoes, broccoli. Sprinkle ranch dressing mix over the chicken and vegetables. Pour olive oil into bowl and mix until evenly coated, you may need a little more olive oil depending on how big the potatoes were. Season with salt and pepper. Pour mixture into prepared baking dish. Bake the casserole uncovered for 50-60 minutes, stirring every 20 minutes, until cooked through. Potatoes will brown and slightly crispy. While the potatoes are in the oven, fry your bacon until crispy and crumble into small piecesOnce the potatoes and chicken are fully cooked, remove from the oven. Top with bacon and Mexican cheese and bake for 5 minutes or until the cheese is melted.

Sweet Potato Gnocchi SUBMITTED BY:

Christie Sobol ATTRIBUTED TO:

Adopted from Pez Cycling

2 Cups flour 1/2 teaspoon salt One yam large size (baked, you can boil them but baking makes them sweeter)

One egg 2 tablespoons extra virgin olive oil

Serves 4 as a side dish, 2 as a meal

Mix two cups of flour and 1/2 teaspoon salt in a large mixing bowl. In a separate bowl, mash the potatoes well. Stir in one egg and two tablespoons olive oil, mixing well.

“Family favorite, so easy, and as a bonus even meets the hubby’s race season nutrition needs.”

Add the wet ingredients to the dry. With (clean) hands mix the wet and dry ingredients and form into a dough, kneading to mix well.

YIELD:

Pull off a small handful of dough at a time and roll into a rope about 1/2 inch in diameter. This is the perfect time to enlist the help of your children or younger siblings. If you are feeling fancy, score the tops of the ropes with a fork, if not, just cut into about 5 inch pieces. At this point you can place them as a single layer on a cookie sheet and freeze for 15-30 minutes then bag up and store in freezer to cook at a later time. I make multiple batches and do this and then bring out when I need a quick meal. Fill a large sized pot with water and bring to a boil on high. Drop batches of gnocchi into boil water for about 3-4 minutes until they float. Pull out with a slotted spoon and serve with your favorite pesto.

SUBMITTED BY:

Clement Chung ATTRIBUTED TO:

The Spruce Eats YIELD:

Serves 4 “Who doesn’t like a sausage, apple and sauerkraut casserole to start the day?”

Slow Cooker Kielbasa, Sauerkraut, and Apple 1 pound sauerkraut 1 pound kielbasa or another similar smoked sausage 3 to 4 tart cooking apples, thickly sliced 1/2 cup packed brown sugar 3/4 teaspoon kosher salt 1/8 teaspoon pepper

1/2 teaspoon caraway seeds, optional 3/4 cup apple juice Equipment needed: Slow cooker, although the recipe can also be done in a pressure cooker in about 1 hour

Rinse sauerkraut and squeeze dry. Place half of the sauerkraut in a slow cooker. Cut the sausage into 2-inch lengths; place in slow cooker. Continue to layer in the slow cooker in this order: the sliced apples, brown sugar, salt, pepper and caraway seeds. Top with remaining sauerkraut. Pour apple juice over all. Cover and cook on LOW for 6 to 8 hours or until apples are tender. Stir before serving. Serve in a bowl with generous slices of buttered pumpernickel bread on the side.

Chuck’s Sweet-nSmokin’ Chipotle Chili SUBMITTED BY:

Chuck Lind ATTRIBUTED TO:

The original recipe was called ‘Corpus Christi Chili’ - which I found online YIELD:

Serves 8-12

“Once upon a time, a chili contest was had and I wanted an original recipe to enter. Since molasses is a natural sweetener, and I have a mouthful of sweet teeth, I went in search of a chili recipe that included that ingredient. After a brief internet search, I found several and chose one to put my riff onto trying to keep everything either sweet, smoky or spicy. This version has been cooked numerous times for gatherings, and has always been well received. It has also been entered in two chili contests, and has earned 1st and 2nd place honors respectively. I appreciate some heat, but not everyone does adding some sour cream adds another element to the flavor profile

and can also be used to lessen the spiciness. I’d also encourage people to use any tomato-based BBQ sauce in place of the Mutha sauce, I think this one is sweet enough, but I’ve thought adding raisins to chili would also give a sweet “surprise”.”

Chuck’s Sweet-nSmokin’ Chipotle Chili 1 1/2 lbs of top round steak Steak Seasoning of choice (I used Cajun Foreplay) 2 T canola oil 1 onion (diced) 5 cloves of roasted garlic (minced) 24 oz diced tomatoes with jalapenos 2 15 oz can of black beans (rinsed & drained)

1 can chipotles (chopped with sauce) 1/2 cup of hunts catsup 3/4 cup of Mutha Sauce * good 1/4 cup dark molasses (probably close to 1/3 cup) 2 T chili powder 1 T paprika 2 T Worchester sauce * Mutha Sauce is a Dinosaur BBQ base sauce – if you don’t feel

like making your own from scratch, their Sensuous Slathering Sauce works great too, and you can buy that in stores.

Season steak as desired and fire grill to rare. Cut up into pieces 1/4“ to 1/2” roughly square in size. Saute onion and garlic in canola oil in a large pot or dutch oven about 5 minutes. Add steak and remaining ingredients – careful with the chipotles… the one can is plenty “warm” for most normal people. If you like it hotter – get two cans, if not use half of one can for a mild warmth. Be aware, the mixture will “cure” overnight and end up spicier the next day than it was the night before as the flavors mix and develop. Simmer for 2 hours. Cool and put in the crock pot over night. Reheat for about one hour stirring when you remember.

Slow Cooker Asian Short Ribs SUBMITTED BY:

Dwayne Washington YIELD:

Serves 4 “Because it’s good, flavorful and you won’t soon forget it.”

1/2 cup low-sodium soy sauce 1/3 cup brown sugar 1/4 cup rice vinegar 2 cloves garlic - peel & smash 1 tablespoon grated fresh ginger 1/2 teaspoon crushed red pepper 8 Beef short ribs (4lbs)

4 medium carrots (clean & cut) 1 small green cabbage (recommend saute in little butter separately) 2 tablespoons cornstarch 4 scallions (thin slice)

In a 4-6 qt slow cooker combine soy sauce, sugar, vinegar, garlic, ginger and red pepper. Add ribs and carrots single layer. Cook, covered on high 5 to 6 hrs or low 7 to 8 hrs (until meat is tender & pulls easily off the bone). Enjoy!

Tilapia in Roasted Pepper Sauce SUBMITTED BY:

Gabrielle Krawiec ATTRIBUTED TO:

cooktoria.com YIELD:

Serves 4 “This recipe is great for any occasion and takes 30 minutes to make. It’s the perfect dish for any occasion. This recipe fits right into natural eating and is perfect for gluten free, low carb, paleo, etc. Total calories: 346 k/cal Recommendations: I like to put it over rice and serve.”

1 lb of Tilapia fillets 2 cloves of garlic 1 onion (chopped) 6 oz roasted peppers chopped 6 oz roasted peppers pureed 2 tsp of butter 3/4 cup of heavy cream

1/2 cup of Parmesan cheese, grated parsley, salt, and pepper for garnish

Melt 2 tbsp of butter in a large non-stick skillet and fry fish for 3-4 min. each side or until cooked through Season the fish with salt and pepper, remove from skillet, and set aside. In the same pan, add the remaining 1 tbsp of better and onion and saute for 5 minutes. Add the garlic and chopped and pureed roasted peppers in the pan and keep cooking for 5 minutes (stir occasionally). Add heavy cream and Parmesan cheese. Turn the heat off and taste to see if sauce needs more salt. Return the fish to the pan and cover it with sauce. Garnish with chopped parsley and grated Parmesan cheese.

Cornbread Casserole SUBMITTED BY:

Tim Webber ATTRIBUTED TO:

Colleen Webber

1 Can Broccoli & Cheese Soup 1 Cup Frozen Corn 2 Cups Cooked Chicken 1 Package Corn Muffin Mix 3/4 Cup Milk 1 Egg

1/2 to 1 Cup of Cheddar Cheese

YIELD:

Serves 4 “It’s often a meal that is prepared in the fall in our house and on my birthday.”

Mix soup, corn, chicken and cheese and place in 9” pie plate. Mix muffin mix, milk and egg and pour over the chicken. Bake at 375 degrees for 30 mins.

Chicken Riggies SUBMITTED BY:

Tony Sanganetti YIELD:

Serves 6 “Chicken riggies are a staple of the Utica/Rome area. They’re like our garbage plate, everyone has a different recipe and they’re all delicious. This is my family recipe, you can add different vegetables as you like.”

2 tbs olive oil 1 lg white onion, sliced 2 bell peppers, sliced hot cherry peppers, sliced - add as many as you like depending on your preferred spice level 10 - 12 mushrooms, sliced 3 8oz cans tomato sauce 1 pt heavy cream 1 cup cooking sherry 1/4 cup minced garlic

3 tbs parsley flakes or fresh parsley 1 cup grated cheese 1 pound of boneless chicken, cubed 1 pound of rigatoni

Heat olive oil in large pot. Add onion, peppers, mushrooms, garlic, and parsley. Cook until tender Dust chicken with flour and add to pot. Add cherry peppers Saute chicken and vegetables together until chicken cooked through. Add tomato sauce, heavy cream, cooking sherry and grated cheese. Cook until heated through. Cook rigatoni according to package. Combine all ingredients into single pot and serve.

Curry Shrimp SUBMITTED BY:

Don Hess ATTRIBUTED TO:

Traditional Thai Recipe YIELD:

Serves 4-6 “It tastes awesome.”

1 small can red or green curry paste (green hotter) 1 pound cooked bite-size shrimp, peeled no tails (or chicken) 2 green peppers (or 2 cups, cut up) (or red, yellow) cut into bite-size pieces 2 cups broccoli cut into bite size pieces or slightly larger 1 can of baby corn 1 can sliced water chestnuts 2 cups of green beans trimmed and cut in half

to bite size pieces 1 can coconut milk 3 tablespoons of fish sauce (just do it) 4 tablespoons diced ginger 2 tablespoons diced garlic cloves 2 tablespoons peanut oil a small bunch of fresh basil (not dried) a batch of cooked white rice or jasmine rice

Cook the rice first so it’s ready. Cut all vegetables into bite-size pieces into a wok or large frying pan and stir fry in 1 tablespoon peanut oil. Tip: Throw the broccoli in first, once it’s cooked slightly throw the rest in and stir fry lightly, veggies should be crunchy not over-cooked. Clear a spot in the center of the wok and fry the ginger and garlic for 30 seconds-1 minute at most in the second tablespoon of oil.

Curry Shrimp, continued Throw the can of curry paste on top of the ginger and mix up into the rest of the vegetables. Throw in the shrimp. Throw in the fish sauce, don’t smell it just throw it in. Mix in the coconut milk and anything else left over. Stir up so that it’s all mixed together and hot, simmer for just a couple minutes.Throw in the fresh basil at the end so it’s still fresh and barely cooked.

Scallops Bonne Femme SUBMITTED BY:

Patrick Waterman YIELD:

Serves 4 â&#x20AC;&#x153;Easy and tastes great!â&#x20AC;?

3 tbsp. butter 1 sm. onion, chopped 1 lb. sea scallops 1/2 lb. mushrooms, sliced 1/2 c. dry white wine 1/2 c. water 1 tbsp. lemon juice 3 tbsp. all purpose flour 1/2 tsp. salt 1 c. half and half

2 tbsp. grated Parmesan cheese chopped fresh parsley Toast points

In 10 inch skillet over medium heat, in hot butter, cook onion until tender, about 5 minutes. Add scallops, sliced mushrooms, wine, water and lemon juice. Reduce heat to medium low; cover; cook until scallops are just tender, about 15 minutes, stirring mixture occasionally. Meanwhile, in small bowl, blend flour, salt, and half and half. Gradually stir into scallop mixture; cook, stirring constantly, until thickened. To serve, spoon scallop mixture onto 4 plates; sprinkle with cheese and parsley. Serve with toast points.

Tater Tot Casserole SUBMITTED BY:

Mary Corwin YIELD:

Serves 6-8 “This is a tasty casserole for kids & adults as well.”

1 pound of ground beef 1/2 onion chopped 1 can Mushroom Soup Mixed with 1/2 cup of Milk. I use 1 can of Progresso Mushroom Soup, (it’s Gluten Free!) and NO MILK. 1 package of frozen Tator Tots

2 cups of Shredded Cheddar Cheese

Brown the ground beef with the onion and Season with salt & pepper. Place in 9 x 13 pan. Pour 1/2 of mushroom soup over hamburger. Then 1/2 of cheese. Cover with Tater Tots and then rest of soup and cheese. Bake at 350 about 45 minutes I like to serve it with green beans or carrots.

University of Ithaca Grilled Chicken SUBMITTED BY:

Doug Breese ATTRIBUTED TO:

This recipe was developed by Dr. Robert C. Baker (19212006), a former Cornell University poultry science and food science professor. The name is slightly changed to a fictional university name used by Tom Greene in the movie Road Trip.

2 cups cider vinegar 1 cup vegetable oil 1 Lg. egg 2 tablespoons salt (we typically skip this for a lower sodium approach) 2 tablespoon poultry seasoning 1/2 teaspoon white pepper (black pepper is

acceptable, just note that you’re straying from the orig. recipe) (5 to 7 pound) any boneon breast and thighs, 2 (3 to 3 1/2 pound) broilerfryer chicken, or make it a grilled wing night and “half” the recipe.

“Our family’s first day renting a cabin (Lake Bonaparet) we wanted to grille something for dinner later that evening. We found a Weber in the shed, cleaned it up, and went into town to get the fixings for a grilled chicken wing & pizza dinner. We started with marinating the wings and getting the pizza dough to rise. When the wings

were done on the grille, the pizza went on the grille (a little corn meal on the bottom let’s it slide off the air-bake cookie sheet used as a big pizza peel). That was more than a decade ago, and we still talk about listening to the loons, the distant artillery fire, and the best grilling experience we’ve ever had.”

YIELD:

Serves 4

University of Ithaca Grilled Chicken, continued Whisk the cider vinegar, oil, egg, salt, poultry seasoning, and black pepper in a medium mixing bowl. Pour blended mixture into a resealable plastic bag or marinating Tupperware dish. Add the chicken halves, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for at least 2 hours (overnight may come out too â&#x20AC;&#x2DC;vinegaryâ&#x20AC;&#x2122;). Remove chicken halves from bag and transfer to a cooling rack over a baking sheet. Let rest while grill preheats. Reserve marinade mixture. Preheat an outdoor grill for medium-high heat, and lightly oil the grate. Grill chicken, skin-side down, on the preheated grill for 2 minutes. Turn each piece, brush with marinade mixture, and move to indirect heat. Grill, basting every 5 mins with glaze and turning often, until well-browned and meat is no longer pink in the center, about 45 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 180 degrees F (82 degrees C).

Braised Beef Braciole SUBMITTED BY:

Bill Harke ATTRIBUTED TO:

Tyler Florence YIELD:

Serves 6 “Braciole makes or a fantastic Sunday dinner. Start a homemade marinara sauce and let it simmer all day before adding the braciole and the house smells amazing all day.”

2 cups cubed day-old Italian bread 1 cup milk 1/2 cup chopped Italian parsley 1/2 cup grated pecorinoromano 4 garlic cloves, slivered 1/2 pound copacola, diced 1/2 cup pine nuts, toasted 1/2 cup raisins, soaked in warm water to rehydrate then drained Salt and freshly ground black pepper

Olive oil 4 pounds veal breast (alternatively may use beef top round) 4 hard boiled eggs, shelled and quartered 1 cup red wine, for braising, optional Tomato sauce, for braising, optional (I recommend it)

Prepare the bread stuffing by soaking the bread in milk for 5 minutes. Squeeze out the excess milk with your hands then put the bread in a clean mixing bowl. Add parsley, cheese, garlic, copacola, pine nuts, and raisins. Season lightly with salt and pepper. Drizzle with olive oil to moisten and mix thoroughly. Set the veal on a piece of plastic wrap. Make a deep slice along the veal breast and fan open like a book. Lay another piece of plastic wrap on top. Using the smooth side of a mallet, gently flatten the veal until it’s about 1/2-inch thick; take care not to tear. Discard the top sheet of plastic wrap; rub the surface with olive oil and season with salt and pepper. Spread the stuffing evenly over the meat, leaving a 1-inch border

Braised Beef Braciole, continued all around. Place the eggs lengthwise down the center of the meat and roll up like a jellyroll log, using the plastic wrap as support. Tie the roll with kitchen string to secure. Heat olive oil over medium heat in a Dutch oven or roasting pan. Brown the stuffed veal roast well on all sides. Cover with foil and bake in a preheated 375 degree F oven for 1 hour. Alternatively, deglaze with red wine, then pour tomato sauce on top to cover the braciole. Cover the pan and gently simmer for about 1 hour until tender. To serve, remove the strings from the veal bundle and cut into 1-inch slices. Arrange on a serving platter, with or without sauce. Recipe Notes: 1. I have only ever used beef for this recipe, but it is still fantastic. 2. I have always baked it in a homemade marinara sauce. Make extra, because the Braciole will flavor the sauce and you can save the sauce for a simple pasta dish later in the week.

Cheeseburger Pie SUBMITTED BY:

Marge Garland YIELD:

Serves 6

1 medium onion chopped 1 lb ground beef (can substitute ground chicken or turkey) 3/4 cup Bisquick 3 eggs

1 1/2 cups milk salt & pepper to taste 1 1/2 cups shredded sharp cheddar cheese

“Quick, easy casserole for those busy nights!” Preheat oven to 400 degrees,. In large frying pan, brown hamburger and onion, adding salt and pepper to taste. In medium bowl mix together Bisquick, eggs & milk until smooth. Place the hamburger mixture in a 10” pie plate sprayed with Pam and sprinkle with the shredded cheese. Pour the Bisquick mixture over the cheese. Bake for 30-45 minutes until golden brown and bubbly. (will be a quiche consistency) Let rest for 5 minutes before serving.

Chicken Fajita Pasta SUBMITTED BY:

Mark MacEwan YIELD:

Serves 4 â&#x20AC;&#x153;This one is pretty straight forward and makes for an excellent family meal or one that can be had several times and made into several meals.â&#x20AC;?

2 tbsp olive oil 1 lb boneless chicken breasts 1 envelope of taco seasoning 2 cups chopped onion 2 cups chopped peppers

3-4 cloves garlic 2 cups chicken broth 1/2 cup heavy cream 10 oz diced tomatoes 8 oz penne pasta 1/2 tsp salt

Cut the chicken into bite size pieces, season with half of the package of taco seasoning. In a large pan, heat 1 tablespoon of olive oil. When oil is hot, add the chicken and cook until both sides are seared and browned. Remove the chicken and set aside on a plate Add 1 tablespoon of olive oil to the cleared pan, when oil is hot again, add in onions, peppers and the rest of the taco seasoning. Cook until vegetables are slightly browned. Turn heat down and add in minced garlic to the vegetable mix. After having stirred, remove from pan and put on a separate plate In the cleared pan, add in the chicken broth, heavy cream, diced tomatoes, uncooked penne and salt. Stir mixture for 15 to 20 minutes until pasta is tender and liquid is mostly absorbed. Add the cooked chicken and vegetables back into the main pan, stir together and serve!

Asian Chicken Lettuce Wraps SUBMITTED BY:

Tim Howland YIELD:

Serves 4

1 tablespoon olive oil 1 pound ground chicken 2 cloves garlic minced 1 onion finely diced 1/4 cup hoisin sauce 2 tablespoons soy sauce 1 tablespoon rice wine vinegar 1 tablespoon freshly grated ginger Â˝ teaspoon sesame oil 1 teaspoon sugar 1 tablespoon Asian Chili Sauce or Sriracha (Adjust to your own spice level)

8 oz. whole water chestnuts drained and diced 2 green onions thinly sliced Salt and pepper to taste 1 head butter lettuce, romaine or iceberg 1 red pepper, chopped medium to fine (optional - in case you want additional flavor, color and veggies)

Heat the olive oil in a large skillet over medium high heat. Add the chicken and cook until browned and cooked through, crumbling as you do so. (About 5 minutes.) Stir in the garlic, onions, hoisin sauce, soy sauce, rice wine vinegar, ginger, sesame oil, sugar, and Chili Sauce. Stir occasionally and cook until onions are soft and translucent, about 2 minutes. If using red peppers, also add them in this step. Stir in the water chestnuts and sliced green onions, salt and pepper and heat for an additional minute. Spoon 3-4 tablespoons into the center of each lettuce leaf and enjoy! To create the lettuce leaf cups simply slice off the base of a head of lettuce and then peel the leaves off.

Oven Shrimp Scampi SUBMITTED BY:

Alex Vitulano YIELD:

Serves 4 “This recipe is so easy... completely done in less than 30 minutes and is a total crowd-pleaser when entertaining. I usually serve this with linguine but you can choose any type of pasta that you’d like!”

1 pound shrimp, peeled and deveined 1 tsp. salt 1/2 tsp. pepper 1/2 tsp. red chili flakes 3 cloves garlic, minced 6 oz. unsalted butter, melted

1 tbsp. lemon juice 1/2 cup white wine 8 oz. pasta of your choice-- I usually cook more than that just in case parsley for garnish

Heat oven to 400 degrees F. In medium-sized casserole pan, combine shrimp with all dry and wet ingredients (except the parsley). Bake for 8-10 mins. or until shrimp turns pink and is fully cooked. Mix cooked pasta in with cooked shrimp, top with chopped parsley and serve.

Crockpot Ribs SUBMITTED BY:

Samantha Ferrin

Crockpot Favorite Ribs* Seasoning** Onion (optional)

Favorite BBQ Sauce Crockpot Liners for easy cleanup (optional)

ATTRIBUTED TO:

Cathy Healy, Master Chef YIELD:

Serves 6 “This recipe is a staple in our home and it’s one of the many dishes that brings our family together and leaves us full and happy.”

*The crockpot ribs method works for all rib types. Country ribs, short ribs, spare ribs, babyback ribs, beef ribs, pork ribs etc…Our family’s favorite is the BBQ pork ribs. Pork ribs are a no fail rib because they are tender already. ** I suggest Grill Mates Montreal Steak seasoning or Bolner’s Fajita seasoning. Cut your ribs into small sections. Season them with your favorite seasoning. Cut up 1/2 of an onion and add it to your crockpot. Place the seasoned ribs standing up. Drizzle with a little bit of BBQ sauce on each one. Cook on low for about 6 to 8 hours or cook on high for about 3 to 4 hours - HIGHLY suggested cooking on low for 6 to 8 hours if you prefer a more tender, fall off the bone rib. Remove from the Crockpot and add them to a baking sheet. (Tip: line your baking sheet with tin foil to avoid a hassle when cleaning that pan. I speak from experience!) Drizzle more BBQ sauce on them and broil them for about 4 to 5 minutes. Just enough time for the BBQ to bubble and caramelize.

Cauli-Mac and Cheese SUBMITTED BY:

Michael Van Arsdale ATTRIBUTED TO:

Modified from delish. com YIELD:

Serves 6

1 - 64 Oz. bag frozen Cauliflower florets 1/2 cup butter, unsalted 1/2 cup flour 3 cups whole milk 2 tsp. hot sauce 1 tsp. kosher salt 1 tsp. dry mustard powder fresh ground black

pepper 4 cups sharp cheddar cheese, shredded 2 cups Gruyere, Mozzarella, or Smoked Gouda (your choice, but try the Gouda) Seasoned Panko

“A healthier family friendly comfort food.”

In a large dutch oven or stock pot, add 1 cup of water and frozen cauliflower, bring to a boil, and cook until cauliflower is tender, 6 to 10 minutes. Cauliflower is ready when you can run a sharp knife through it and cut up larger pieces. Drain cauliflower and spread in 9”x13” backing dish. In a saucepan, melt butter, whisk in flour, and cook until slightly golden, whisk in milk, mix in seasonings, and let simmer until thicken, about 5 minutes. Turn heat to low and stir in cheeses and continue stirring until completely melted. Pour melted cheese mixture evenly over cauliflower, top with panko. Cover with foil and place in preheated 375 degree oven, bake for 30 minutes, remove foil and continue backing until panko is golden brown.

One Pot Creamy Risotto with Lemon Pepper Chicken SUBMITTED BY:

Melissa Gross ATTRIBUTED TO:

RecipeTinEats.com YIELD:

Serves 5 “I found it on Pinterest, and it was a big hit with everyone I’ve served it to. The ingredients are easy to find, and the recipe as a whole isn’t too complicated (except transferring the pot to/ from the stove - that can get tricky). Reduce chicken cooking time to 4 minutes total on the stove if using thigh fillets, 6 minutes if using drumsticks. Risotto takes 25-35 minutes to cook, so ensure the chicken is cooked enough on the stove so it’s just finished in the oven.”

Note: You’ll need a large oven proof pan with a cover, and tall enough sides to contain the liquids when you transfer it. Chicken: 1/2 Tbsp olive oil 2 lb chicken thighs , skin on and bone in (5 pieces) 2 - 3 Tbsp Lemon Pepper Seasoning Risotto: 2 Tbsp butter 4 garlic cloves, minced 1 onion, finely diced 1-1/2 cups risotto rice (arborio)

1/2 cup white wine, any (or stock or water) 4 cups chicken broth (stock) 1 cup milk 1/2 tsp salt Black pepper Risotto finishes: 1 cup freshly grated parmesan (lightly packed) 2 Tbsp butter 1/2 to 1 cup milk (preferably warmed) Fresh thyme leaves, or finely chopped parsley, chives or oregano (optional)

Preheat oven to 350F (fan forced) or 390F (conventional). Coat chicken with Lemon Pepper Seasoning, using most of it on the skin. Heat olive oil over medium heat in a large oven proof fry pan Place the chicken in the pan skin side down. Cook for 3 minutes then turn the heat up to medium high and

One Pot Creamy Risotto with Lemon Pepper Chicken, continued cook for a further 2 minutes or until browned. Turn and cook for 3 minutes. Remove chicken onto a plate. Discard excess oil in the pan and wipe the pan with a paper towel. Risotto: Return the pan to the stove, still on medium high. Melt butter in the pan. Add garlic and onion and cook for 2 minutes or until onion is translucent. Add rice and stir until the grains turn from white to translucent. Add wine and cook for 1 to 2 minutes, or until the wine is mostly evaporated. Add chicken broth, milk, salt and pepper. Bring to a simmer on the stove. Give it a quick stir then place the chicken on top of the rice (pour juices on the plate in too). Then place a lid (or foil) on the pan and transfer to the oven. Bake for 20 minutes with the lid on. Remove the lid and return to the oven for another 10 minutes, or until the rice is firm but just cooked (not mushy!) and the chicken is crispy. Remove the chicken from the rice. Stir through Risotto Finishes, using the milk to get the risotto to a creamy consistency. Return chicken on top. Serve immediately, with fresh thyme leaves and extra parmesan, if desired.

Seafood Paella SUBMITTED BY:

Sara Otero ATTRIBUTED TO:

My Mother YIELD:

Serves 8 “Paella is one of the most internationally known dishes of Spain, and this rice dish it’s from my city, Valencia. In Valencia it is very traditional to cook this recipe on Sundays to share it with family and friends.”

Seafood stock 8-12 jumbo shrimps Calamari Mussels Clams 2.5 lb medium grain rice Vegetables: 1/2 red pepper, 1/2 green pepper and green beans chopped.

Chopped tomato Olive oil Saffron (or yellow coloring) Spices: garlic, paprika, black pepper, clove, rosemary (If you can find a Paella seasoning has all included with saffron) Salt

If you don’t have a paella pan, find something similar, a pan as bigger as possible and not very deep. Is better if the layer of rice is thin. Heat the olive oil and cook the shrimps. Take off the shrimps from the pan and keep them on a dish for later. Introduce the calamari and the mussels in the pan.When is half cooked introduce the chopped vegetables, salt and paprika and stir-fry. When the vegetables are half cooked introduce the chopped tomato and clams. When the clams start to open pour the seafood broth, the spices, the saffron (or yellow coloring) and check if it needs more salt.When the broth starts to boil, introduce the rice, mix it all, distribute it evenly in the pan and place the shrimps from the step 2. After this do not move the rice. Control the heat power so the rice is cooking for 15-20 minutes. During those 15-20 min the seafood broth should have been absorbed, not faster. This is the trick to a paella. Stop the heat power, cover the pan with aluminum foil during 5 min and ready to eat!

Indian Yogurt Chicken SUBMITTED BY:

Caren Rubin ATTRIBUTED TO:

Madhur Jaffrey YIELD:

Serves 5-6 “Some of the ingredients in this recipe may be unfamiliar to the uninitiated to Indian cooking, but all are easily available at most large supermarket these days. This hearty chicken recipe with its rich, savory sauce is well worth the modest effort. The savory onions and creamy, slightly tangy yogurt flavors will keep you coming back for more. A family favorite!”

3 to 3-1/2 pound chicken cut into pieces 4 Tbsp vegetable oil 3 cups thinly sliced onion 1 Tbsp finely chopped garlic 1 Tbsp corriander powder ½ teaspoon red pepper powder or to taste 1-1/2 teaspoon garam masala powder

1 teaspoon roasted poppy seeds (you can roast at home by heating in a skillet till just brown) 1 cup plain (NOT vanilla) yogurt (NOT strained or Greek yogurt) ¼ to ½ cup sour cream 2 Tbsp butter and 2 Tbsp vegetable oil 1 teaspoon salt

Heat oil in heavy, large pan and fry onion at low heat until limp and golden brown (not crisp). Stir constantly. Add garlic and cook another 2 minutes but don’t let garlic burn. Add corriander, red pepper, garam masala and popper seeds and stir rapidly for one minute. Add yogurt, sour cream and ¼ cup water and bring to a boil. Reduce heat and simmer, pan covered, for 5 minutes. Turn off heat and let cool enough for blender. Puree in either food processor or blender. Set aside. Wipe out pan and add heat (don’t burn) butter and oil. Add chicken pieces and toss until chicken no longer looks pink. Add the pureed mixture and stir gently. Add salt and bring to a boil. Reduce heat and simmer gently for about 45 minutes or until chicken is tender but not falling apart. Check often to make sure mixture isn’t sticking to pan or burning. Turn off heat and let rest for about an hour if you have time. When ready to serve, heat thoroughly and check for salt. Serve with rice and Naan bread.

Eggplant Lasagna SUBMITTED BY:

Rita Caira YIELD:

Serves 8-10 “Great comfort meal anytime of year.”

2 medium to large eggplant 16 oz ricotta 1 egg Basil, dry or fresh A jar of your favorite sauce

8 oz shredded asiago 8 oz shredded provolone 1 cup Panko or Italian bread crumbs 1 tsp garlic powder 1 tsp olive oil

Disclaimer: This is an Italian eyeball recipe. You may need to add more ingredients to your liking. Italian eyeball recipes are guesstimates :). Take 9 x 13 square baking dish, lightly coat bottom with extra virgin olive oil. 2 medium to large eggplants – slice them about ¼ inch thick (you can peel the eggplant or leave the skin). Place slices on baking sheet and sprinkle some salt on them, let them sweat for about 30 minutes. The salt actually carmelizes the eggplant. Spray the slices with some extra virgin olive oil, or baste with brush if you do not have a sprayer. Take cast iron or grill pan with high heat and place slices on. Give them a quick saute, then place in baking dish. Take the ricotta and add the egg and some black pepper and mix. Once you have a layer of eggplant, take the ricotta and spread a thin layer on top of eggplant slices.

Eggplant Lasagna, continued

Then take few tblsps of sauce and spread on top of the ricotta. Mix the asiago and provolone in a bowl, then take some and sprinkle on top ricotta. Take fresh chopped basil or a pinch of dry basil and put on ricotta. Put the next layer of sauteed eggplant slices, then repeat the ricotta, sauce, cheese, and basil. Then take the cup of bread crumbs, 1 tsp olive oil and saute the bread crumbs, add the garlic powder. Last top layer, spread some sauce, add cheese if you wish, and add bread crumb mixture to top. Set oven at 350, and bake for about 45 minutes. Take out and let set. You can garnish with fresh basil if you want.

Navajo Stew SUBMITTED BY:

Bonnie Lottes ATTRIBUTED TO:

Moosewood Cookbook YIELD:

Serves 4 “Inspired by a Southwestern Native American dish, this is a sunny, colorful stew of roasted vegetables in a hot and smoky moletype sauce. This is a delicious vegetarian dish that makes for a healthy dinner.”

2 medium sweet potatoes 2 red or green bell peppers 1 large onion 4 garlic cloves, minced 2 tablespoons vegetable oil 1 tablespoon ground cumin 1 teaspoon salt ¼ teaspoon black pepper 1 15-ounce can of tomatoes

1 tablespoon canned chipotles in adobo sauce ½ cup chopped fresh cilantro 1 15-ounce can of butter beans or black beans, drained Flatbread (tortillas, lavish, or pita)* Plain yogurt, sour cream, or Cilantro Yogurt Sauce *Cornbread is a good substitute

Preheat the oven to 450. Lightly oil a baking sheet Peel the sweet potatoes and cut into 1-inch cubes. Stem and seed the peppers and cut into 1-inch pieces. Peel the onion and cut it stem end to root end in thin wedges. In a bowl, toss the vegetables with the garlic, oil, cumin, salt, and pepper. Spread on the prepared baking sheet and roast in the oven for about 10 minutes. Stir and continue to roast for another 10 to 15 minutes, until the sweet potatoes are tender but not mushy. While the vegetables roast, puree the tomatoes, chipotles, and cilantro in a blender until smooth. Set aside. When the vegetables are tender, put them into a 2- to 3-quart baking dish, stir in the tomato-cilantro sauce and the beans, and return to the oven until hot, about 10 minutes. A few minutes before serving, warm the bread in the oven. Serve the stew in bowls topped with yogurt or sour cream, with warm flatbread on the side.

Sausage Gravy & Biscuits SUBMITTED BY:

Brian LeMoine ATTRIBUTED TO:

Bill on AllRecipes.com

Jimmy Dean Regular Pork Sausge - 16 oz. 3 Tablespoons butter 1/4 cup all-purpose flour 3 cups whole milk

salt and pepper to taste Pillsbury Grands Southern Style Frozen Biscuits - 12 oz.

YIELD:

Serves 6 â&#x20AC;&#x153;I wanted to try something new for my weekend breakfasts, instead of the typical eggs and bacon. I have a cast iron skillet and wanted to find a meal that I could cook completely in the skillet (minus the biscuits).â&#x20AC;?

Gravy: Place sausage in a large, deep skillet. Cook over medium-high heat until evenly brown. Remove sausage with a slotted spoon, leaving the drippings in the skillet. Stir in butter until melted. Add flour and stir until mixture is smooth. Reduce heat to medium, and cook until it is light brown. Gradually whisk in milk, and cook until mixture has thickened. Season with salt and pepper, and stir in cooked sausage. Reduce heat, and simmer for around 15 minutes. Add more milk if gravy becomes too thick. Biscuits: Heat up frozen biscuits in toaster oven @ 375F for 22 minutes.

Baked Oatmeal SUBMITTED BY:

Bridget DeHaan

2 cups old fashioned oats 1/2 cup light brown sugar 1 1/2 tsp. baking powder 1/2 tsp. salt

1 egg 1/3 cup vegetable or canola oil 3/4 cup milk

ATTRIBUTED TO:

My Mother YIELD:

Serves 4-6 “This baked oatmeal is the perfect breakfast on weekend mornings. It’s warm, hearty, and delicious!” If you don’t like seafood, you can use chicken instead.”

Preheat oven to 350 deg. F. In a bowl whisk together the oats, brown sugar, baking powder, and salt. Set aside. In a large bowl beat together the egg and oil. Stir in dry ingredients. Transfer mixture into an oven safe dish and pour milk evenly overtop. Place in over and bake for 25-30 minutes or until golden brown.

Sausage, Egg, and Cheese Casserole SUBMITTED BY:

Michelle Palermo YIELD:

Serves 8-10 â&#x20AC;&#x153;We have a breakfast club on the 7th floor and I will most usually bring this casserole when it is my turn as it is a big hit.â&#x20AC;?

16 oz container of biscuits 6 eggs 1/2 cup milk 1 1/2 cups of shredded cheddar/jack mix

2 cups cut up breakfast sausage (I like to use the Jimmy Dean) Could also use bacon... yummmm Salt and pepper to taste

Preheat oven to 350 degrees and spray a 9x13 casserole dish with cooking spray. Open up a package of biscuits and cut each into 6 pieces. Spread cut biscuits in the bottom of the greased casserole dish. Cook breakfast sausage according to package directions. Cut into bite sized pieces and spread over top of biscuits. Sprinkle 1/2 cup of shredded cheese over the sausage. Beat 6 eggs with milk and pour over the biscuits and sausage. Sprinkle remaining cheese over the top and add a shake of salt and pepper. Bake at 350 degrees for 30-35 minutes until the eggs are set. This can be made night before and kept in fridge or be made the same morning. :) Enjoy!!

Impossible Quiche SUBMITTED BY:

Kathleen Dear ATTRIBUTED TO:

Bisquick™ - this recipe was on the box for years

½ pound (about 12 slices) bacon, cooked, drained and crumbled 1 C Swiss cheese, shredded (about 4 oz) 1/3 C onion, diced 2 C milk (for richer quiche, use half and half or cream)

1 C Bisquick™ 4 eggs ½ tsp. salt 1/8 tsp. ground black pepper

YIELD:

Serves 6-8 “I like this recipe because it goes together quickly and you don’t have to deal with a separate pie crust. It is also easier to bake it in a glass baking dish than a pie or quiche dish. This is my ‘go-to’ quiche recipe and makes a great dish for breakfast, brunch, lunch or dinner. I start making quiche as soon as the weather gets cold. This is also a theme and variation recipe, where you can use whatever meat/veggie combo suits your tastes. I prefer to replace the Swiss cheese and onion with 4 oz. each of shredded Cheddar and Monterey Jack cheese. Use ham or sausages instead of bacon. Add veggies –1 to 2 cups chopped broccoli or spinach and so on. For veggies, use frozen veggies, thawed and drained. Double all ingredients and bake in 9 by 13 dish.”

Pre-heat oven to 400°. Lightly grease deep dish 10inch pie plate (8-inch square glass baking dish is better – less likely to spill the batter putting it into the oven). Sprinkle bacon, shredded cheese and onion evenly over the bottom of the pie plate. Beat the eggs with the salt and pepper and stir in milk. Add Bisquick™ and beat until smooth (use blender or mixer for best results). Pour liquid mix over ingredients and bake for 35 to 45 minutes, or until a knife inserted into the center of the quiche comes out clean. Let cool on a wire rack for 15 minutes and serve.

Chicken Cordon Bleu Casserole SUBMITTED BY:

Hannah Stettner ATTRIBUTED TO:

Pinterest YIELD:

Serves 6-8 â&#x20AC;&#x153;This is my go-to recipe when entertaining for a large group! Easy to put together, then pop in the oven!â&#x20AC;?

Base: 1 large rotisserie chicken, meat removed and pulled (about 5-6 C) 1/2 pound sliced delistyle black forest ham, chopped 1/2 pound sliced swiss cheese Sauce: 4 Tb butter 4 Tb flour 3 C milk

2 Tb lemon juice 1 Tb dijion mustard 1 1/2 tsp salt 1/2 tsp smoked paprika 1/2 tsp pepper Topping: 4 Tb melted butter 1 1/4 C seasoned bread crumbs 1/4 C parmesan cheese

Preheat oven to 350 degrees and spray a 9x13 casserole dish with nonstick spray. Layer the chicken in the bottom of the dish followed by the ham and finally the swiss cheese. In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1 minute. Slowly add the milk, whisking to keep clumps from forming. Turn the heat to high and cook until the sauce thickens and boils completely, whisking often. Remove from the heat and add the remaining sauce ingredients. Pour the finished sauce over the base layer already in the dish. In a small bowl, mix together the topping ingredients until the butter is evenly distributed over the crumbs. Sprinkle over the top of the dish and bake for 45 minutes. Allow to cool for 10 minutes before serving so the sauce with thicken just a bit.

Mac & Cheese Makeover SUBMITTED BY:

Kathy Keady ATTRIBUTED TO:

CookSmart from USA Weekend section; Aug 10-12, 2012 YIELD:

Serves 8 “One way to eat a bit healthier and cut back on the amount of dairy.”

Cooking spray 1-16 oz box of elbow macaroni 2-10 oz pkgs frozen pureed winter squash 2 c. low fat milk (I use unsweetened almond milk to cut out more dairy) 1 1/3 c. grated extra sharp cheddar cheese / 4 oz. 2/3 c. grated Monteray Jack cheese / 2 oz.

1/2 c. part skim ricotta cheese 1 t. salt 1 t. dry mustard 1/8 t. cayenne pepper 2 T. plain dry bread crumbs 2 T. freshly grated Parmesan cheese 1 t. olive oil

Preheat the oven to 375F Coat a 9x13 inch baking dish with cooking spray. Cook the macaroni according to pkg directions, drain & transfer to baking dish. Meanwhile, place frozen squash and milk in a large sauce pan and cook over low heat; stirring and breaking up squash until it’s defrosted. Turn up heat to medium and cook till the mixture is almost simmering, then remove from heat. Add the rest of the ingredients except the last 3, mix together, then pour over macaroni and stir it together. Combined last 3 ingredients and sprinkle / add to top of macaroni. Bake about 20 min or until edges are bubbling, then broil for 3 min so the top is crisp and nicely browned.

Sheet Pan Garlic Butter Chicken and Asparagus SUBMITTED BY:

Judie Ferree ATTRIBUTED TO:

Eatwell 1010 YIELD:

Serves 2-3

6-8 bone in, skin on chicken thighs 1-2 bunches asparagus, trimmed (Broccoli is a great substitute) 1/2 cup unsalted butter, melted 1 tablespoon lemon juice 5 cloves garlic, minced

1 tablespoon honey 1 coffee spoon Italian herbs (dried oregano, thyme, rosemary, basil) Kosher salt and freshly ground pepper, to taste Slices of lemons, for garnish

â&#x20AC;&#x153;It is so delicious!â&#x20AC;? Preheat oven to 400 degrees F. Line a baking sheet with parchment paper In a small bowl. whisk together butter, lemon juice, garlic, honey, Italian herbs; season with salt and pepper to taste and set aside In skillet over medium heat, brown chicken thighs on both sides for 4-5 minutes per side Onto the prepared baking sheet, arrange browned chicken thighs up the middle of baking sheet and asparagus in a single layer on both sides of the chicken Drizzle and brush the butter mixture over the chicken and asparagus and arrange lemon slices on top of the chicken Bake into the oven until chicken is cooked through, about 20 minutes. Serve immediately, garnished with parsley, if desired.

Angel Chicken SUBMITTED BY:

Jessica Guarino ATTRIBUTED TO:

4 boneless chicken breasts 1 Italian dressing packet 4 oz cream cheese 3 Tbsp butter

1 can Cream of Chicken 3/4 cup of white wine Cooked Angel Hair Pasta

Plain Chicken Blog YIELD:

Serves 4 â&#x20AC;&#x153;It is easy and delicious!â&#x20AC;?

Combine Italian dressing packet, cream cheese, butter, and wine into a bowl. Once mixed, stir in about half of that mixture into a crock pot. Place chicken on top of the mixture, and place the other half of the mixture on top of the chicken. Turn Crock-Pot on low for 8-10 hours. Serve chicken over cooked angel hair pasta.

One Pot Roasted Red Pepper and Sausage Alfredo SUBMITTED BY:

Jessica Kruse ATTRIBUTED TO:

Liz YIELD:

Serves 4 â&#x20AC;&#x153;This recipe is easy to make, easy to clean up, and full of flavor. Use spicy italian sausage for a kick!â&#x20AC;?

3/4 lb Italian sausage 4 cloves garlic, finely chopped 1 tablespoon olive oil 1 1/2 cups milk, plus 1/4 cup for the sauce 1 1/2 cups chicken broth, plus 1/4 cup for the sauce 1 (16 oz) jar roasted red peppers, drained and pureed (you can do this

in a food processor or blender) 8 oz goat cheese 1/2 cup grated parmesan Salt and pepper, to taste 3 handfuls fresh spinach Kosher salt and freshly ground black pepper, to taste 12 oz pasta of your choice

Remove the casing from the sausage and discard the casing. To do this, simply cut along the side of the sausage with a sharp knife and peel off the pierced casing with your fingers. In a large pot or high-walled pan, saute the sausage meat with the garlic and olive oil over medium heat, until browned. Stir in chicken broth, pureed roasted red pepper, milk and pasta. Season with salt and pepper, to taste. Bring to a boil; cover, reduce heat and simmer until pasta is cooked through, about 12 minutes. If the liquid has all been absorbed, add the additional milk and chicken broth. Stir in spinach, 1 handful at a time, and cook until wilted and hot. Stir in the goat cheese and parmesan. Continue to stir until melted. Remove from heat and serve.

Sea Scallops with Saffron Aioli SUBMITTED BY:

Catherine Thompson ATTRIBUTED TO:

The Food Network

1/3 cup freshly squeezed orange juice, plus 1 teaspoon zest 1/8 teaspoon (pinch) saffron threads 1/2 cup best-quality mayonnaise

Kosher salt 2 tablespoons olive oil 12 to 16 large sea scallops Freshly cracked black pepper

YIELD:

Serves 4 Put the orange juice and saffron in a small saucepan and bring to a simmer over medium heat. Cook for about 1 minute, until orange juice is infused with the saffron; stir in the zest and remove from the heat to cool slightly. Whisk the orange mixture and the mayonnaise in a small bowl until combined. Season with salt and set aside while you cook the scallops. Heat the oil in a large nonstick skillet over medium-high heat. Pat the scallops dry with a paper towel and season well with salt and pepper. When the oil is rippling, add the scallops and sear, turning once, until golden brown but still opaque in the center, 2 to 3 minutes per side. Remove the scallops from the skillet to serving dishes, (3 to 4 per person), and drizzle with the aioli. Serve immediately.

Gnocchi with Squash and Sweet Corn SUBMITTED BY:

Jessica Fingado ATTRIBUTED TO:

www.thekitchn.com YIELD:

Serves 2-4 “This recipe is so easy to make! It’s vegetarian, but you can easily make it either vegan or for meat lovers. It doesn’t require many dishes at all, so clean up is fast. It’s delicious, and since it’s a pretty fast cooking time, you’re able to eat it that much faster. Lastly, it’s best in summer when the ingredients are in season, since it’s a light, fresh recipe.”

1 (16 oz.) package vacuum-sealed gnocchi (dried pasta aisle) 4 T unsalted butter, divided 1 small zucchini, very thinly sliced 1 small yellow squash, very thinly sliced 1 C sweet yellow corn kernels (about two ears’ worth)

2 small cloves garlic, peeled and minced (use more to taste) Squeeze of lemon 2 oz. soft goat cheese 1 t finely chopped flat leaf parsley Salt & pepper to taste

Bring pot of water to boil. Add gnocchi and cook for 2 minutes (do NOT overcook). Drain and return to the pot. Toss warm gnocchi with 1 T butter and set aside Melt 3 remaining T of butter in large, flat-sided sauté pan over medium heat. Cook the butter until it begins to bubble and turn light golden brown, about 3 minutes. Be careful not to let it burn. Add the zucchini, squash, corn and garlic; sauté until warmed through, another 2-3 minutes. Turn off heat and stir the cooked gnocchi into the vegetables. Add a generous squeeze of lemon juice, and salt and pepper to taste. Transfer to a serving bowl and top with small hunks of goat cheese and sprinkling of parsley.

Pumpkin Chili SUBMITTED BY:

Marge Garland YIELD:

Serves 8

2 tbsp. olive oil 2 onions, chopped 8 cloves, garlic, minced 2 cups pumpkin puree 2 cups canned tomatoes 2 cups vegetable stock or water

2 cans (15 oz.) black beans, drained and rinsed 2 cans (15 oz.) garbanzo beans, drained and rinsed 1 tbsp. cumin powder 2 tbsp. chili powder salt & pepper to taste

â&#x20AC;&#x153;Vegan or Vegetarian option for a great hearty meal.â&#x20AC;? In a large pot, cook onion and garlic in oil over medium heat until soft. Add pumpkin, tomatoes, vegetable stock, beans and spices. Stir to combine. Bring to a boil then reduce to simmer for 30 minutes. Can also be frozen.

Skillet Lasagna with Vegetables SUBMITTED BY:

Catherine Thompson ATTRIBUTED TO:

3 Books in 1 YIELD:

Serves 6 “Want to have less mess. Just use one skillet! Want to sneak some vegetables in. Check! And you can always add more! Want to have something low calorie? 300ish calories per serving!”

½ pound hot (or sweet) Italian turkey sausage, casing removed ½ pound 93% lean ground turkey 2 stalks of celery (can add more) 1/3 chopped onion (can add more) 2 cups marinara sauce 1 1/3 cups water 4 ounces uncooked bowties pastas

1 (2 cups) medium zucchini, halved lengthwise and cut 1/2 -in-thick slices (or smaller and more) ¾ cup chopped green or yellow bell pepper (can add more) ½ cup reduced-fat ricotta cheese 2 Tablespoons finely shredded Parmesan cheese ½ cup (2 ounces) shredded part-skim mozzarella cheese

Cook and stir sausage, turkey, celery, and onion in large skillet over medium-high heat until turkey is no longer pink. Stir in Marinara sauce and water. Bring to a boil. Ass Pasta; stir. Reduce heat to medium-low; cover and simmer 12 minutes. Stir in zucchini and bell pepper; cover and simmer 2 minutes. Uncover and simmer 4 to 6 minutes or until vegetables are crisp-tender. Meanwhile, combine ricotta and Parmesan in small bowl. Drop by rounded teaspoons on top of mixture in skillet. Sprinkle with mozzarella. Remove from heat; cover and let stand 10 minutes.

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Hearty Basil Lasagna SUBMITTED BY:

Jessica Stage-Fiesinger ATTRIBUTED TO:

John Chandler YIELD:

Serves 12 â&#x20AC;&#x153;This is my go to dish for parties and large gatherings. Its delicious, filling, and makes enough to feed a large group of friends and family.â&#x20AC;?

1 pound sweet Italian Sausage 1 pound lean ground beef 1/2 cup minced onion 3 tbsp of garlic, crushed 1 (28 ounce) can crushed tomatoes 2 (6 ounce) cans tomato paste 2 (6.5 ounce) cans canned tomato sauce 1/2 cup water 2 tablespoons brown sugar 1 cup fresh basil leaves, roughly chopped 1 teaspoon oregano 1 teaspoon thyme

1 teaspoon red chili flakes 1 tablespoon salt 1/2 teaspoon ground black pepper 4 tablespoons chopped fresh parsley 1 9 0z package oven ready lasagna sheets 16 ounces ricotta cheese 1 large egg 1/4 chopped fresh basil 1/2 teaspoon salt 1 pound fresh mozzarella cheese 3/4 cup grated parmesan cheese 80 oz shredded mozzarella cheese

In a Dutch oven or large simmer pot, cook sausage, ground beef, onion and garlic over medium heat until well browned. Stir in crushed tomatoes, tomato paste, tomato sauce, and water. Season with brown sugar, basil, oregano, thyme, red chili flakes, 1 tablespoon salt, pepper, and 2 tablespoons parsley. Simmer, covered, for 2 hours stirring occasionally.

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Hearty Basil Lasagna, continued In a mixing bowl, combine the ricotta cheese with the large egg, 1/4 chopped fresh basil. remaining parsley and 1/2 teaspoon salt. Cut the fresh mozzarella into even slices. Preheat oven to 375 F To assemble, spread a layer of meat sauce in the bottom of a 9x13 inch baking dish. Arrange noodles over the meat sauce. Spread the ricotta cheese mixture. Sprinkle some shredded mozzarella cheese. Repeat layering and complete the top layer by adding the fresh mozzarella slices and parmesan cheese. Cover with foil. To prevent the foil from sticking to the top cheese layer, spray the foil with cooking spray or tent the foil. Bake in preheated oven for 25 minutes. Remove foil, and bake an additional 25 minutes or until the mozzarella has melted to your liking. Cool for 15 minutes before cutting and serving.

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Craig Bruening’s Roulade SUBMITTED BY:

Craig Bruening

Swiss steak, Flank steak (thin cut) Spicy brown mustard Bacon Baby carrots

Sliced/diced onion Dill pickle spears Salt & black pepper, (smoked paprika also adds a nice flavor)

YIELD:

Prep 2 rollups per person, you might have leftovers “Craig’s Bruening’s Roulade: This dish is the German version of Beef Roll Up’s. Not difficult to make but it does take some time. Best to get a small group together with beverages of choice and work as an assembly line. The following is to make 1 rollup.

Thin sliced beef (e.g., swiss steak, flank steak) about the size of 2 open hands put together palm up. Pound meat as thin as possible with meat tenderizer mallet. Spread spicy mustard on one side. Sprinkle with salt, pepper, smoked paprika (if wanted). Lay 1 slice of bacon (uncooked), 1 dill pickle spear, carrot and onion perpendicular to the rolling direction. Roll-up beef with above items, tucking in ends and either tie or tooth pick roll-up together. Do not use colored tooth picks, it will turn the meat that color.

It’s good.

Brown each roll-up in pan with oil (olive oil works well). Place each roll-up in glass tray. Cover glass tray (e.g., foil, glass top…) and put in oven at 350 for about 45 minutes to 1 hour.

It’s fun to make with a small group.

Remove from oven and serve when beef is cooked. Make gravy from sauce left in glass tray and serve over roll-up.

It’s great to see how the flavors mingle and people enjoy it. It’s wonderful during the cooler days we are heading into.”

Serve with egg noodles, spätzle (go to Aldi or Wegmans to get), or mashed potato’s for starch (gravy goes well over them) Also serve with jarred red cabbage as a vegetable (so much easier than trying to prepare from scratch). For beverage, serve: dark beer or pilsner beer (e.g., becks dark, becks regular), Riesling wine.

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Crock Pot Mac and Cheese SUBMITTED BY:

Gerald Freeman YIELD:

Serves 6-8 â&#x20AC;&#x153;Quick, easy, delicious comfort food.â&#x20AC;?

1 pound box of elbow macaroni (any noodle type can be substituted) 1 can evaporated milk 1- 1/2 cup milk 1/2 cup butter (melted) 1 tbsp. vegetable oil 1 tspn salt 4 cups shredded cheese (any mixtures)

*this recipe DOUBLES easily and I have found the more cheeses the better!! I recommend using a nice Italian cheese blend for one of the bags

Boil macaroni on stovetop. In crockpot mix all other ingredients while macaroni is boiling. Drain macaroni and stir into crockpot mixture. Cover and set on low for 2 hours.

104

Baked Ranch Chicken SUBMITTED BY:

Kristie Hooper YIELD:

2 T. vegetable oil 2 cups dry bread crumbs 1 cup ranch salad dressing (we prefer Hidden Valley)

4 skinless boneless chicken breasts ( or use tenderloins for smaller portions)

Serves 4 “It’s quick and easy and everyone loves it.” Preheat oven to 350 degrees F. Grease baking sheet with vegetable oil. Put bread crumbs and ranch dressing into separate bowls. Dip chicken into ranch dressing and press into bread crumbs to coat. Gently toss between your hands so any bread crumbs that haven’t stuck can fall away. Arrange onto prepared baking sheet. Bake in preheated oven until no longer pink in the center and the juices run clear, about 30 minutes.

105

Pressure Cooked Asian BBQ Beef Short Ribs SUBMITTED BY:

Clement Chung ATTRIBUTED TO:

Wegmans YIELD:

Serves 4-5 â&#x20AC;&#x153;Flavorful short ribs with juicy meat that drips off the bone, from 6 ingredients and 20 mins in a pressure cooker!â&#x20AC;?

5 lbs Wegmans Bone-in Beef Short Ribs Pan Searing Flour 2 Tbsp Pure Olive Oil, divided Salt and pepper to taste 1 bottle (12 oz) lager-style beer 1 bottle (19 oz) Wegmans Food You Feel Good About AsianStyle BBQ Sauce

Equipment needed: Pressure cooker, although can also be done in a slow cooker in about 4-7 hours

(Optional) Reduce sauce in saucepan on stovetop over HIGH heat, 4-5 min, stirring often. Dust ribs with pan-searing flour; pat off excess. Heat 1 Tbsp oil in electric pressure cooker on BROWN. Add half the ribs; cook, turning to brown all sides, 1015 min. Transfer to clean dish. Repeat process with remaining oil and ribs. Cancel BROWN function. Discard all pan drippings. Return all ribs to pressure cooker; season with salt and pepper. Add beer and BBQ sauce; stir to combine. Close and lock lid; set dial on lid to PRESSURE. Set pressure cooker timer for 35 min on HIGH. Release pressure using quick release method (carefully avoid steam); open lid. Skim fat from surface and discard. Serve over rice and with green side such as broccoli or bok choy.

106

Chicken Swiss Casserole SUBMITTED BY:

Marge Garland YIELD:

Serves 3-6

3 chicken skinless breasts - halved 6 slices Swiss cheese 1 can cream of chicken soup

1/4 c white wine (optional) can substitute chicken broth 1/4 c melted butter 1 pkg onion & garlic croutons (crushed)

â&#x20AC;&#x153;Easy one dish casserole.â&#x20AC;? Place the halved chicken breasts in a prepared baking dish (sprayed with non-stick spray). Cover with slices of cheese. Combine can of cream of chicken soup with the wine and pour over the chicken & cheese. Crush croutons and spread evenly over all. Drizzle with the melted butter. Bake at 350 degrees for 1 hour (uncovered).

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109

VEGETABLES & SIDE DISHES

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Creamy Confetti Corn SUBMITTED BY:

Beth Curran ATTRIBUTED TO:

Mel’s Kitchen Cafe via Pinterest YIELD:

8 side dish servings “I used to make a more complicated cheesy corn dish, but a few years ago I found this one and haven’t looked back. It’s delicious, cheesy, and colorful, and easy to make ahead in one skillet and reheat. Vegetarians can omit the bacon and it’s still good.”

8 slices bacon, chopped 2 12-ounce packages frozen corn kernels, white or yellow 1/2 cup chopped onion, white, yellow or red 1/2 cup finely chopped red bell pepper 1 (8-ounce) package cream cheese, light or regular, cubed

1-2 tablespoons milk 1 teaspoon sugar 1/2 teaspoon salt 1 teaspoon pepper 4 green onions, green parts finely chopped (white parts discarded)

In a large skillet, cook the bacon, and set aside to cool. A little bacon grease in the skillet is good for the next step. Add the corn, onion, and bell peppers and cook over medium heat until the onion and peppers get soft and the corn is heated through. Add the cream cheese and milk, and stir it all up. Mix in the sugar, salt, and pepper and the green onion. Top with bacon and serve! If you’re not ready to serve, scoop from skillet to casserole dish and refridgerate for up to 2 days. Heat up again in a warm oven when ready to serve.

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Napa Salad SUBMITTED BY:

Kris Lepel ATTRIBUTED TO:

Great Aunt Mary Cocchiara YIELD:

Salad: 1 head napa cabbage cut into bite size pieces 2 packages ramen noodles (uncooked, no flavoring seasoning, broken into small bits) 1/2 cup sesame seeds 1/2 cup slivered almonds 1/2 cup butter

Dressing: 1 cup oil 1 cup sugar 2 teaspoons soy sauce 1/2 cup white vinegar

8-12 â&#x20AC;&#x153;Great summer side dish, light and refreshing flavors with a crunch.â&#x20AC;? Chop napa cabbage and chill. Brown ramen noodle bits, sesame seeds, and almonds in butter until lightly brown, then set aside to cool Mix dressing ingredients together in a separate bowl. Just before serving, mix napa cabbage with topping mixture and toss with dressing.* *Salad will become soggy if dressed too soon with dressing mixture.

112

Hibachi Style Fried Rice SUBMITTED BY:

Bridget DeHaan YIELD:

2-3 as a meal, 4-6 as a side dish

3 cups cooked white rice 3 Tbs. sesame oil 1 cup frozen peas and carrots mix 1 small onion, diced 1 large clove garlic, minced 2 eggs, beaten

seeds (optional) 3-4 scallions, chopped (optional) Cooked chicken, shrimp, or protein of your choice (optional)

“I’ve always loved hibachi grills and my favorite part 1/4 cup soy sauce is the fried rice (a second 2 Tbs. toasted sesame close would be the onion volcano.) This is a copycat recipe that will sure to feed that hibachi fried rice craving. It’s perfect as a meal or made Over medium-high heat, heat the sesame oil in a large as a side dish. Either way skillet or wok. Add peas and carrots, onion, and garlic it’s a must try.” and saute until tender. Lower heat to medium-low, push vegetable mixture over to one side then pour in eggs on other side of skillet. Cook eggs until scrambled. Add in cooked rice, soy sauce, and cooked protein (if adding any) and stir fry until heated. Stir in toasted sesame seeds and garnish with chopped scallions!

113

Pineapple Kugel SUBMITTED BY:

Melissa Gross ATTRIBUTED TO:

A friend of the family YIELD:

6-8 “It makes an appearance at almost every holiday. It’s just sweet enough to complement a meal without being overpowering, and it’s super easy!”

8 oz medium noodles parboiled 4 eggs 1/2 cup oil 8 oz can crushed pineapple 16 oz applesauce 3/4 cup sugar 1/2 tsp. salt Cinnamon sugar

Combine all ingredients. Spread in greased 9x13 in. pan. Sprinkle with cinnamon sugar. Bake at 400°F for 45 min.

114

Spätzle SUBMITTED BY:

Bill Harke YIELD:

2 cups all-purpose flour 1 teaspoon salt 2 eggs 3/4 cups milk

Bring a saucepan (with a large opening) of salted water to a boil.

“Homemade spätzle is far easier than you might imagine and makes for a great side to a quick bratwurst dinner.”

At this point using a spätzle maker like the Norpro spätzle maker simplifies the recipe, but you could also use a colander and wood spoon. For spätzle maker: Rest the maker on the lip of the pan, fill the hopper with the dough and move the hopper make and forth over the grater slowly. For colander: Place dough in colander and push through holes with a wooden spoon and let dough extrusions fall into boiling water. Cook for 2-3 minutes. Generally speaking, if they float they are done. Take them out with a slotted spoon and repeat as necessary. Mix with some butter to keep from sticking. If you are up for a little more work, you can then pan fry the spätzle for a little extra crisp (many German restaurants will do this). For our family of five, we usually quadruple the recipe, but follow a single recipe the first time so you can understand the consistency. The dough is supposed to be wet and sticky. Serve with your favorite bratwurst, knockwurst, bauernwurst, or any other wurst, sausage or German meal you like.

115

Bacon Egg Fried Rice SUBMITTED BY:

Clem Chung YIELD:

2 as main dish, 4 as a side “An Asian staple, made super simple in 5 mins with frozen ingredients!”

1 rasher thick slice center cut bacon, sliced into 1/4” squares 1/2 cup Wegmans Tex-Mex Blend frozen vegetables (or equal helpings of sweet corn kernels, diced red and green bell peppers and yellow onions)

Steamables Brown Rice (or any pre-prepared long grain rice) 1 large egg 2 tbsp soy sauce (or teriyaki or Korean BBQ sauce for extra flavor) 1/8 tsp ground black pepper 1 tbsp vegetable oil

10 oz package Wegmans

Microwave rice according to package directions; set aside. Heat frozen vegetables in non-stick frying pan over Medium High heat, 2 mins, stirring occasionally. Add bacon, 2 mins, continuing to stir. Crack egg and add directly to pan. Stir to mix completely; cook 1 min. Stir in rice, pepper and sauce. Add oil and stir, cooking for an additional 1 min until ingredients are coated with the oil. Serve in bowls if main course, or as a side.

116

Potato Salad SUBMITTED BY:

Rita Caira YIELD:

8 â&#x20AC;&#x153;A great summer or anytime side dish.â&#x20AC;?

3 Lbs small red potatoes 1 Cup mayonnaise (regular or low-fat) 1 Tsp white wine vinegar 2 Tblsp Dijon mustard 2 Tblsp whole grain mustard 1/2 Cup chopped Dill or 1 tsp dried dill 1/2 Chopped celery 1/4 Cup chopped red onion

1/4 Cup chopped green onion Salt to taste Fresh cracked pepper to taste

Boil potatoes until they are just barely cooked. Drain in colander and place in cold water to stop the cooking. Once they are cold, cut in desired size. In a small bowl, whisk together the mayonnaise, buttermilk, Dijon mustard, whole grain mustard, dill, salt, and pepper. Mix all together. Refrigerate until ready to serve. For best flavor, prepare, make, and refrigerate the night before.

117

Chinese Coleslaw SUBMITTED BY:

Bridget deHaan YIELD:

Serves 6-8 “A unique twist on the traditional coleslaw, this recipe is perfect for summer get-togethers and BBQ’s.”

1 medium red cabbage thinly sliced 4-6 scallions chopped 1/4 cup vegetable oil or olive oil 1/4 cup sesame oil 1/2 cup sesame seeds (untoasted) 1/2 cup chopped almonds (roasted and salted)

2 packages Ramen noodles (uncooked, chicken flavored) broken into small pieces Dressing: 1/4 cup vegetable oil or olive oil 1/4 cup sesame oil 1/2 cup light brown sugar 2 tbsp. soy sauce

In a pan over medium heat, saute oils, sesame seeds, uncooked Ramen noodles, flavor packages from noodles, and chopped almonds until golden brown. Let cool then add to sliced cabbage and scallions. Whisk together all dressing ingredients, pour over cabbage and toss together. Enjoy! Note: You will need a very big bowl for this recipe and do NOT skip the sesame oil, it adds so much flavor.

118

Spicy Potatoes SUBMITTED BY:

Caren Rubin ATTRIBUTED TO:

Madhur Jaffrey YIELD:

Serves 6-8 “This recipe is a flavorful variation of fried potatoes and onions with an Indian spice twist (great paired with Indian Yogurt Chicken). Partially boiling the potatoes first results in bites of soft, fried potatoes infused with mild, slightly exotic spiciness found in Indian samosas. Not just for dinner- great with eggs too if you have a little time in the morning for breakfast or brunch!”

7 medium potatoes 4 Tbsp vegetable oil 1/2 cup thinly sliced onion 2 teaspoons corriander seeds 1-1/2 teaspoon finely chopped fresh ginger root

½ cup peas- frozen is better than canned 2-3 seeded green chili peppers- the small kind and not too hot 1-1/4 teaspoon garam masala 1 Tbsp lemon juice 1 teaspoon salt

Cover mushrooms with water in a large pot; add lemon juice, mixing well. (A plate on top of the mushrooms will help keep them under water.) Bring to a boil, and simmer 1 minute; drain. Combine remaining ingredients; mix well. Pour over mushrooms in a shallow container; cover & refrigerate 24 hours.

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Easy Sausage Gravy SUBMITTED BY:

Lecia Jones YIELD:

8 ounces pork sausage 1/4 cup all-purpose flour 2 1/3 cups milk 1/2 teaspoon salt 1/2 teaspoon pepper

About 2 Cups “Who doesn’t love sausage gravy?”

Cook sausage in a large skillet over medium heat. Stir until it crumbles and is no longer pink. Remove sausage, and drain on paper towels, leaving 1 tablespoon of drippings in the skillet. Whisk flour into hot drippings until smooth. Cook, whisking constantly for 1 minute. Gradually add in milk, and cook, whisking constantly for 5 to 7 minutes or until thickened. Stir in sausage, salt, and pepper. Serve with homemade biscuit or over grits.

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Marinated Mushrooms SUBMITTED BY:

Carol Bergschneider ATTRIBUTED TO:

Clipped from a newspaper years ago YIELD:

8 or more “A favorite, healthier version of a classic- using vinegar & herbs. These will keep for months in a jar in your refrigerator and are great sliced on pizza, in a salad, or whole as appetizers!”

2 pounds fresh mushrooms 1/4 c. lemon juice ½ c. apple cider vinegar 1/4 c. water (use water from mushroom cooking) 2 Tbsp. finely chopped onion

1 to 2 Tbsp. minced garlic 1 Tbsp. chopped fresh parsley ½ tsp. salt ½ tsp. sugar 1/8 tsp. dried whole oregano 1/8 tsp. fresh ground pepper

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Pork BBQ Sauce SUBMITTED BY:

Lauren Roberts ATTRIBUTED TO:

Passed down from Hilda Swing, my grandmother

1/4 cup - Apple Cider Vinegar 1/2 cup - Water 2 tbsp - Sugar 1 tbsp - Yellow Mustard 1/2 tsp - Pepper 1-1/2 tsp - Salt

1/2 tsp - Cayenne Pepper 1 thick lemon slice 1 onion sliced 1/4 cup - Margarine 1/2 cup - Ketchup 2 tbsp - Worcestershire Sauce

YIELD:

1 cup â&#x20AC;&#x153;True homemade Carolina style BBQ sauce. Best served with pulled pork or chicken.â&#x20AC;?

Combine first 10 ingredients in a saucepan. Bring to a boil and simmer (uncovered) for 20 minutes. Then add Ketchup and Worcestershire Sauce and simmer (uncovered) for another 20 minutes. Remove lemon slice and strain to remove onion slices.

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DESSERTS

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SUBMITTED BY:

Tricia Barney YIELD:

8 Servings “I am a coconut lover and it’s easy to make!”

Impossible Coconut Custard Pie 1/2 cup Bisquick 3/4 cup sugar 4 eggs 2 cup milk 1 (3 1/2 oz) flaked coconut (1/2 cup) 1 tsp vanilla 1 Tbsp butter, softened

Combine all ingredients and pour into 9 inch buttered pie pan. Bake at 400 degrees for 25-30 minutes until custard sets. Cool Like magic it layers into crust, custard, coconut topping. You can even try adding your own ideas of Chocolate Chips, Almonds and a drizzle of Chocolate on the top.

125

Chocolate Lovers’ Favorite Cake SUBMITTED BY:

Tim Webber ATTRIBUTED TO:

Colleen Webber YIELD:

12 servings

1 (18.25 ounce) package devil’s food cake mix 1 (3.9 ounce) package instant chocolate pudding mix 2 cups sour cream 1 cup melted butter 5 eggs

1 teaspoon almond extract 2 cups semisweet chocolate chips

“Explanation is in the title. This is my birthday cake.” Heat oven to 350 degrees. Grease 10-inch bundt pan. In a large bowl, stir together cake mix and pudding mix. Make a well in the center and pour in sour cream, melted butter, eggs and almond extract. Beat on low speed until blended. Scrape bowl, and beat 4 minutes on medium speed. Blend in chocolate chips. Pour batter into prepared pan. Bake in oven for 50 to 55 minutes (less if you use a 9”x13” pan). Let cool for 10 minutes and flip onto a serving dish. Finishing options: Sprinkle confectionery sugar on top or drizzle chocolate fudge over cake.

126

Peanut Butter Bars SUBMITTED BY:

Mary Steblein ATTRIBUTED TO:

Stephanie Barker YIELD:

24 bars “This bar recipe comes together quickly using ingredients you probably have on hand. My mother provided no instructions beyond “mix together well” but I’ve added my interpretation of the directions.”

1 stick unsalted butter (softened) 1/3 cup peanut butter 1/2 cup granulated sugar 1/2 cup light brown sugar 1 beaten egg 1 cup flour 1 cup oatmeal 1/2 tsp baking soda 1/4 tsp salt

sugar 2 to 3 tablespoons milk Glaze: 1/2 cup chocolate chips or 1 square of baking chocolate

Frosting: 1/4 cup butter (softened) 1/4 cup peanut butter 1 3/4 cup confectioners

Cream together the butter, peanut butter, and sugars. Mix in the egg. Add the flour, oatmeal, baking soda, and salt. Mix until combined, but do not overmix. Press into an ungreased 9x13 pan. Bake at 350 for 15 minutes, or an additional 5 minutes if it does not appear evenly set. It will puff up in the oven. Make frosting by combining the ingredients thoroughly. Spread on the bars when cool. Melt baking chocolate or chocolate chips and drizzle on top.

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Zucchini Brownies SUBMITTED BY:

Melissa Gross ATTRIBUTED TO:

Delish.com

2 tbsp. butter 1-3/4 c. semisweet chocolate chips 1 c. sugar 1 egg plus 1 egg yolk 1 tsp. vanilla extract 1 c. grated zucchini (from 1 medium zucchini)

1/2 c. all-purpose flour 1/2 tsp. baking powder 1/2 tsp. kosher salt 3 tbsp. whole milk

YIELD:

Depends how big your piece is! “I came across this recipe while searching for a healthy dessert to make... and instead I found this. It was a big hit with everyone who tried it, somehow even more delicious than regular brownies, and the recipe isn’t too complicated for new bakers like me. “We should throw out all our other brownie recipes and just use this one” - real consumer review”

Preheat oven to 350 degrees F. In a small saucepan over low heat, melt butter and 1 cup chocolate chips. Remove saucepan from heat and stir in sugar, egg and egg yolk, and vanilla. Fold in grated zucchini. In a bowl, whisk together flour, baking powder, and salt. Add wet ingredients to dry and stir until totally combined. Pour mixture into a parchment-lined or greased 8-x-8” baking dish or pan. Bake until moist crumbs cling to toothpick, about 25 minutes. Let cool 1 hour. Make frosting: In a small saucepan over low heat, heat milk just until it bubbles. Add remaining 3/4 cup chocolate chips to a bowl and pour over milk. Let sit 5 minutes, then whisk until completely melted and no chocolate chunks remain. (Microwave on low for 30 seconds if chunks do remain.) Pour ganache over brownies and spread with a spatula to create an even layer.Refrigerate until firm, about 30 minutes. Slice into brownies and serve.

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SUBMITTED BY:

Tricia Barney

Pecan Pie Bread Pudding Without the Crust 1 (16 oz) loaf day old French bread 2 ½ cup milk 1 cup half & half 4 eggs, lightly beaten 1 cup granulated sugar 1 tablespoon vanilla

1 teaspoon salt ½ cup butter, softened 1½ cup packed brown sugar 1 cup pecans, chopped

Preheat oven to 350*. Cube bread the place in a large bowl. In another bowl, beat eggs, milk, half & half, sugar, salt, and vanilla to eggs; whisk. Pour over bread. Allow to sit 10 to 15 minutes In another small bowl, combine with a fork, softened butter, brown sugar, and pecans. Mixture will have the consistency of wet sand. Pour half of the bread mixture into a 8x8 inch pan. Top with half the pecan mixture. Spoon remaining bread mixture over and top with remaining pecan mixture. Press down into pan slightly. Pan will be really full. Top with remaining pecan mixture. Place pan on a cookie sheet with a edge to catch mixture that may boil over. Bake at 350* 45 to 55 minutes. Center will be slightly wiggly, but will set when cool. This recipe easily doubles for a 9x13 pan.

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Mint Topped Brownies SUBMITTED BY:

Tim Howland YIELD:

20 servings “Tom & Jerry. Chips & Salsa. Batman & Robin. Ying & Yang...Mint & Chocolate - Meant to be together.”

1 box of brownie mix 2 cups confectioners sugar 3 tablespoons crème de menthe 1/2 cup margarine (softened)

6 ounces chocolate chips 6 tablespoons margarine

Prepare brownies in 13x9 pan and let cool. Mix confectioners sugar, crème de menthe and 1/2 cup margarine together then spread over brownies. In microwave safe bowl, combine chocolate chips and 6 tablespoons margarine. Microwave until melted and then mix well. Spread mixture over the mint layer and then refrigerate until set. Refrigerating the brownies after the mint layer can make for easier spreading of the chocolate but isn’t necessary. Cut when set and cool. Then serve or keep refrigerated until ready.

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Banana Pudding Cake SUBMITTED BY:

Bonnie Lottes ATTRIBUTED TO:

Chew Out Loud YIELD:

1 cake “This Banana Pudding Cake is luscious! It’s extremely moist, tender, and boasts huge banana flavor.”

2 VERY ripe medium bananas, roughly mashed 1 box yellow or butteryellow cake mix (Betty Crocker Super Moist turns out best) 1 (4-serving size) package Jello banana cream instant pudding powder 4 large eggs, lightly beaten 1 cup water

1/4 cup olive oil Optional simple icing: 1 tbsp warm milk + 1 cup powdered sugar

Preheat oven to 350 F with rack on the lower-middle position. Grease and flour a cake pan and set aside. In a large bowl, combine cake mix and instant pudding powder. Whisk to loosen any lumps. Add eggs, water, and oil. Whisk until just incorporated. Using a rubber spatula, fold in bananas until combined; don’t overmix. Pour into prepared cake pan, lightly shaking to even out the batter. Bake 35-45 minutes, or just until a toothpick inserted in center comes out with a few tender crumbs attached. Cool completely in pan on rack. Once cool, use very thin knife to separate cake from pan edges, if needed. Invert and remove cake. Optional: garnish with powdered sugar, sliced bananas, whipped cream, icing, and/or fresh fruit.

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Whipped Cream Frosting SUBMITTED BY:

Bonnie Lottes ATTRIBUTED TO:

Two Sisters Crafting

2 cups (1 pint) heavy whipping cream 4 oz. (1/2 cup) of instant pudding (any flavor) 1/3 cup powdered sugar

YIELD:

Enough for a 9” x 13” cake or a 2-layer 8” round cake “This is literally the best whipped cream frosting! You can adjust the flavor to complement whatever you use it on.”

For best results, put the bowl (stainless steel is best) you will be using to make the frosting in the freezer for at least one hour prior to making the frosting. Add the whipping cream to the cold bowl. Using a mixer, whip for a few minutes until peaks form. Alternate adding the pudding mix and the powdered sugar and continue mixing. Watch the frosting carefully as it will set up fast. If it gets too thick, add a little bit of milk (1 tsp at a time)

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Cut-out Cookies SUBMITTED BY:

Kathy Kogut “I was searching for the perfect cut out cookie recipe as my grandchildren love cut out cookies, I experimented and perfected this recipe with lots of taste tests!”

1 Cup Butter or Margarine – (I always use butter) 1 ½ Cups Confectioner’s Sugar (a.k.a. 10x sugar, or powdered sugar) 1 Egg 1 Teaspoon Vanilla 1/2 Teaspoon Almond Flavoring (optional – I like it) 2 ½ Cups Flour 1 Teaspoon Baking Soda 1/4 Teaspoon Salt

Preheat oven to 350 degrees. Combined ingredients, starting with butter and sugar. Then add egg and vanilla/almond flavoring, beat until smooth, the add remaining dry ingredients. Refrigerate at least one hour (I mostly do overnight). Roll out dough with a rolling pin and cut out shapes and bake until golden brown on edges. (approximately 7 minutes)

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White Trash SUBMITTED BY:

Kathy Keady ATTRIBUTED TO:

Kelly YIELD:

A large baking sheet’s worth

1 lb. M&M’s 1 cup Cheerios 1 cup Kix 1 cup Chex 1 cup pretzels (I use small ones that are shaped, like circles, or hearts) 1 cup peanuts 1 1/4 lbs. white chocolate

“Everyone likes this and you can easily modify, which I do all the time.” Mix dry ingredients together in a large bowl. Melt chocolate and pour over the dry ingredients and blend together. Lay on wax or parchment paper and spread out so it can harden and dry-takes about an hour Break into pieces and put in an air-tight container

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Raisin Oatmeal Cookies SUBMITTED BY:

Darla Stoller ATTRIBUTED TO:

My Mother, Marilyn Marchese YIELD:

4 Dozen Cookies “This recipe is at least 75 years old, my mom started making these when she was 10 years old and she learned the recipe from her mom. Growing up this was the only oatmeal cookie that and myself or my 6 sisters would eat and I learned how to bake them when I was about 8 years old. My mom couldn’t remember where her mom got the recipe but she did say she had to convert several of the ingredients to items she could now readily get at the grocery store.”

1 Cup White Raisins 1 Cup Water ¾ Cup Shortening 1 ½ Cup Sugar 2 Eggs 1 Teaspoon Vanilla 2 ½ Cups All Purpose Flour ½ Teaspoon Baking Powder

1 Teaspoon Baking Soda ½ Teaspoon Salt 1 Teaspoon Ground Cinnamon ½ Teaspoon Ground Cloves 2 Cups Rolled Oats ½ Cup Chopped Walnuts (Optional)

Preheat oven to 400 degrees. Simmer the raisins in the water until raisins are plump, about 20 – 30 minutes.Drain raisin liquid into a measuring cup and add enough water (if necessary) to equal ½ cup liquid. Cream together shortening and sugar until well mixed. Add eggs and vanilla to the mixture and mix well. Stir in the raisin liquid and mix well, set aside. In a separate bowl mix together the flour, baking powder, baking soda, salt, cinnamon and cloves until well combined. Add the flour mixture to the creamed mixture and stir until well combined.Add the rolled oats, raisins, and nuts (if used) to the bowl and mix together. Drop by rounded teaspoon on an ungreased cookie sheet and bake for 8 – 10 minutes.

11.

Remove and eat!

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Apple Cheese Tart SUBMITTED BY:

Jessica Fingado ATTRIBUTED TO:

Adapted from “Applehood and Motherpie,” a cookbook from years ago that was put out by the Junior League of Rochester! YIELD:

Serves 8 “This is such an easy dessert to make, and perfect for fall and winter. It brings back such cozy childhood memories. My siblings and I could never wait for it to cool before we would all be asking our mom for a slice.”

For the crust: 1 C butter (2 sticks), at room temp. 2/3 C sugar 2 C flour Filling: 8 oz. cream cheese, at room temp. 1/3 C sugar

1 t vanilla 1 egg 5 apples, peeled, cored and thinly sliced 1/3 C sugar 1 t cinnamon lemon juice 1/4 C sliced almonds

Preheat oven to 425 degrees Beat together the butter and 2/3 C of sugar until light and fluffy. Add flour and mix well. Press onto bottom and about 3/4 of the way up the sides of a 9-inch springform pan In another bowl, beat the cream cheese and 1/3 C sugar until well blended. Add egg and vanilla; mix well. Spread evenly over crust Combine 1/3 C sugar and the cinnamon in large bowl. Add apples, and gently, evenly coat. Spoon over cream cheese layer. Sprinkle with almonds Bake for 10 minutes. Reduce temperature to 375 degrees (keeping tart in oven), and continue baking 25 minutes or until apples are tender. Cool on a wire rack, then remove the rim of the springform pan. Cover and refrigerate 3 hours before serving. Store any leftovers in the fridge *Crust/edges of pan can be covered in foil so it doesn’t brown too quickly or get overcooked.

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Irish Cream Cake Balls SUBMITTED BY:

Carla Grace ATTRIBUTED TO:

Pinterest YIELD:

24 Cake Balls “Became a hit after serving these at our annual St. Patrick’s Day dinner.”

Box of Devil’s Food Cake mix (plus their listed ingredients) 1 + Cup of Irish Cream Liqueur Vanilla Frosting (either canned or your favorite homemade recipe) ½ lb (+/-) White candy

melts Sprinkles/decorations (optional)

Prepare Cake Mix – Water: Replace all the water called for in the box ingredients with Irish Cream (typically 1 cup). Oil: do not exceed 1/4” cup (more than ¼ cup and the cake texture may be oily). Eggs: use recommended number from box. Bake cake as directed then let cool completely. In large mixing bowl, crumble cake. If the cake is a little drier than usual (alcohol burned off during baking), mix in 3-4 tablespoons of Irish Cream. Mix in vanilla frosting with the cake crumbles as needed to get the right consistency to shape the cake balls. Refrigerate to firm before coating with the white candy melts. Once the cake balls are firm, or dry to the touch, melt the white candies in a double boiler. Candy coat each cake ball (and decorate if desired!), placing on wax paper until candy coating has hardened. Enjoy!

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Eclair Cake SUBMITTED BY:

Catherine Thompson ATTRIBUTED TO:

Nana Janet Thompson YIELD:

8-15 “This recipe has been in the family for as long as I can remember. It’s easy and delicious. Bring this to a party it tastes great and looks fancy!”

1 cup water 1 stick margarine 1 cup flour 4 eggs

2 pkg. (3 oz. each) instant vanilla pudding 8 oz. Cool Whip Hersey’s Syrup

Filling: 8 oz. pkg. cream cheese at room temperature 3 cups milk

Grease 10” x 15” pan.

Preheat oven to 350º

Bring water and margarine to boil. Remove from heat and immediately add flour (all at once). Mix till well blended While still hot beat one egg in at a time with an electric mixer. Beat well after each addition. Pour mixture into pan and spread evenly. Cook for 30 min or until lightly browned. Cake will be lumpy. Let cool before toping with filling. In large bowl beat cream cheese and milk in mixer.Slowly add pudding and beat for 2 minutes Spread filling over cake. and drizzle with syrup. Refrigerate 2 hours.

Top with cool whip

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Italian Lemon Ricotta Cookies SUBMITTED BY:

Jeanie Palermo YIELD:

48 Cookies â&#x20AC;&#x153;If you love lemon....you will love these cookies. They are soothing to your soul. Great morning or afternoon snack with coffee or lemon tea. Delizioso!!!!â&#x20AC;?

Cookies: 2 1/2 cups all-purpose flour 1 teaspoon baking powder 1 teaspoon salt 1 stick unsalted butter, softened 2 cups sugar 2 eggs 1 (15-ounce) container whole milk ricotta cheese 3 tablespoons lemon

juice 1 lemon, zested Glaze: 1 1/2 cups powdered sugar 3 tablespoons lemon juice 1 lemon, zested

Preheat the oven to 375 degrees F. Cookies: In a medium bowl combine the flour, baking powder, and salt. Set aside. In the large bowl combine the butter and the sugar. Using an electric mixer beat the butter and sugar until light and fluffy, about 3 minutes. Add the eggs, 1 at a time, beating until incorporated. Add the ricotta cheese, lemon juice, and lemon zest. Beat to combine. Stir in the dry ingredients. Line 2 baking sheets with parchment paper. Spoon the dough (about 2 tablespoons for each cookie) onto the baking sheets. Bake for 15 minutes, until slightly golden at the edges. Remove from the oven and let the cookies rest on the baking sheet for 20 minutes. Glaze:

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Italian Lemon Ricotta Cookies, continued Combine the powdered sugar, lemon juice, and lemon zest in a small bowl and stir until smooth. Spoon about 1/2-teaspoon onto each cookie and use the back of the spoon to gently spread.

Use some colored fancy sprinkles to your liking. Let the glaze harden for about 2 hours. Pack the cookies into a decorative container

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Italian Ricotta Cookies SUBMITTED BY:

Carla Grace ATTRIBUTED TO:

Pinterest: Jamie @ Love Bakes Good Cakes YIELD:

For the cookies: 2 stick (½ pound) butter, softened 1¾ cup granulated sugar 2 eggs 1 container (15 oz.) ricotta cheese 2 tbsp. vanilla extract 4 cups all-purpose flour 1 tsp. baking powder 1 tsp. baking soda

For the glaze: 4-5 tbsp. milk 1½ cups powdered suagr 1 tsp. almond extract Sprinkles

50 Cookies “Was looking for a new Christmas cookie to make that resembled what my Italian grandmother used to make. Thanks Pintrest!”

Preheat oven to 350°F. In a medium bowl, cream the butter and sugar. Add the eggs, ricotta cheese, and vanilla extract; mix until well combined. In a separate medium bowl, combine the flour, baking powder, and baking soda. Add the flour mixture to the ricotta mixture; mix well. Roll or scoop the dough into teaspoon-sized balls. Place on an ungreased cookie sheet about 2-inches apart. Bake 8-10 minutes or until lightly browned. Allow cookies to cool on the baking sheet for 3 minutes before transferring to a wire rack to cool completely. In a medium bowl, beat the milk, powdered sugar, and almond extract until smooth. Dip the tops of the cookies into the glaze and set upright back on the wire rack. Immediately top with sprinkles. Repeat for remaining cookies.

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Sinnamon Twists Sweet Dough: SUBMITTED BY:

Catherine Thompson ATTRIBUTED TO:

Grandma Marty McKinley YIELD:

30 Twists “We always make two batches of these and eat them over the Christmas holiday. It always looks like there are going to be left overs, but we have yet to see that happen! If anything we wish there were more.”

1 ¼ cup warm water ½ cup sugar 1 Tbp. Salt 2 envelopes yeast 4 eggs, beaten to blend 1 cup flour ½ cup soft shortening 4 ½ to 5 cups additional flour Sinnamon Twists in batches:

1/3 of raised sweet dough 1 ½ tsp cinnamon ½ cup sugar Melted butter Confectioners’ Frosting: Confectioners’ sugar Vanilla Water 2 pkg. (3 oz. each) instant vanilla pudding 8 oz. Cool Whip Hersey’s Syrup

Sweet Dough: Preheat oven to 250º for proofing. Pour water over sugar and salt. Add yeast and stir until dissolved. Add 1 cup of flour. Add shortening. If necessary add more flour before adding the eggs. Beat thoroughly and shortening will be absorbed. Add enough flour to make a soft dough. Top with a warm wet tea towel. Put in oven for 2 min. Take out and let dough rise to double in bulk. Divide into thirds Sinnamon Twists in batches: Preheat oven to 350º.

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Sinnamon Twists Continued Roll sweet dough out until it is about 1/4” thick. Mix cinnamon and sugar. Brush melted butter over dough and sprinkle with mixture of cinnamon and sugar. Fold into lengthwise thirds. Cut into 1” strips. Twist into “s” shapes. Brush tops with butter. Let twists rise and then put in oven for about 20 min or until lightly browned. Brush with confectioners’ frosting mixture while still hot.

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Yummy Peanut Butter Dip SUBMITTED BY:

Allie Seely ATTRIBUTED TO:

Pinterest “As someone who avoids the kitchen at all costs, I made this dip for a couple parties I hosted recently and the dish was the talk of the party. The best part of it is that it is literally two ingredients, super quick and super cheap.”

A container (16.3 oz) of Peter Pan Honey Roast Peanut Butter (I used Creamy but if you are a Crunchy person, I would imagine that would work pretty well with this recipe too.)

My personal favorite is cut up apples. Another option could be animal crackers or graham crackers. The possibilities are endless!

32 Oz Tub of Dannon Light & Fit Greek Yogurt - Vanilla Something to dip with -

Whip together the peanut butter and yogurt in a bowl until thoroughly mixed. The ratio of peanut butter to yogurt is able to be tweaked based on how vanilla-y or how peanut-ty you want the taste to be. When I made this dip, I used the whole 16.3 oz container of peanut butter and probably a little more than half of the yogurt. The final step is to cut up the apples or whatever you’re serving the dip with and present everything on a nice platter. And boom, you’re done!

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Brigadeiros SUBMITTED BY:

Andrea Kelly ATTRIBUTED TO:

Brazilian families everywhere YIELD:

50-70 brigadeiros depending on how big you make them “This one is for Catherine Thompson who enjoyed these tasty treats so much last Christmas that she asked me to submit the recipe. They are a staple at Brazilian birthday parties and special events. My kids call them little fudge balls. They’re delicious! Full disclosure though-they are time-consuming to make. I only make them once a year for this reason. You will stand and stir for about 40 minutes, non-stop. And yes--IT IS WORTH IT!”

2 cans sweetened condensed milk 4 tablespoons of cocoa powder (You can use more cocoa, some recipes call for 4 spoons. You can also use chocolate powder in which case you need 7 spoons, but the Brigadeiros will be intensely sweet. With practice, you will find your own perfect recipe) 2/3 c hot water 8 tablespoons of butter,

divided Chocolate sprinkles A non-stick pan A wooden spoon Mini baking cups

Put roughly 2 tablespoons of butter to melt in the pan, set the burner to medium-low. Once the butter is melted, add the can of condensed milk. Stir. Slowly add the cocoa powder to about 1/3 cup water. Mix well. Since cocoa powder does not dissolve well in condensed milk, you want to totally dissolve it in water. Add it to the condensed milk mixture. Stir mixture with the wooden spoon. You will need to stir for at least 20 minutes and it can take as long as 40 minutes; stir in circular movements and make sure you get the Brigadeiro from the sides so it does not stick there and burn.

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The Brigadeiro will get thicker and thicker and will reduce in volume You know it is ready when a) you divide it in half with the spoon and it stays parted for a few seconds and b) you scoop some Brigadeiro with the wooden spoon, turn the spoon upside down, and it holds there for an instant before falling back into the pan. When your Brigadeiro is ready, spread the content of the pan on a plate and put it in the fridge for about 30 minutes; you want it nice and firm before you roll it in balls. To make the little balls, spread a little bit of butter in your hands and make sure to get your fingers; using a small spoon, scoop some Brigadeiro, put it in your hands, and roll it in a little ball. Roll the ball on the chocolate sprinkles to cover it completely. Place your brigadeiro in a baking cup. Repeat. Put Brigadeiros in the fridge for about 15-30 minutes to make them firmer. They are ready! Enjoy! (Topping options are endless, use your imagination but some suggestions: coconut, chocolate powder, chopped nuts, and powdered sugar.)

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Molasses Cookies SUBMITTED BY:

Marge Garland ATTRIBUTED TO:

Fran Austin, my mother

3/4 c shortening, melted 1 egg 1/4 c molasses 2 c flour 2 tsp baking soda 1 tsp cinnamon 1 tsp ginger 1/2 tsp cloves 1/2 tsp salt

1 c brown sugar, packed raspberry jam 1/4 c granulated sugar

YIELD:

24 cookies â&#x20AC;&#x153;Always a Fall favorite and a family tradition-the smell of the spices and eating these right out of the oven!â&#x20AC;?

In medium sized bowl mix all ingredients (except jam and granulated sugar) and chill for 1 hour. Roll dough into small balls and dip in granulated sugar. Make indent in center of each ball with tip of teaspoon and fill with raspberry jam. Bake in preheated 350F oven for 10-12 minutes. (cookie sheets do not need to be greased) Enjoy! Great warmed up for 5 seconds in microwave.

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Pecan Joy Pie SUBMITTED BY:

Kathy Spencer ATTRIBUTED TO:

Aaron Mullen, Attorney YIELD:

1/2 cup whole milk 2 beaten eggs 1 stick melted butter 3/4 cup brown sugar 1/2 cup white sugar dash of salt 1 t vanilla 3/4 cup chopped pecans 1/2 cup coconut (shredded)

1/2 cup chocolate chips 2 t flour pie crust

Serves 10 â&#x20AC;&#x153;I am told this is the best chocolate pecan pie out there!â&#x20AC;?

Get a pie crust, or make one if you think (a) it is worth the time and (b) your crust will be better than a professionally engineered and baked crust. Mix the following: 1/2 cup whole milk, 2 beaten eggs, 1 stick melted butter, 3/4 cup brown sugar, 1/2 cup white sugar dash of salt, 1 t vanilla Take 1/3 of the above mixture and set it aside to pour over top of pecans. Add the following to the remaining 2/3 of the above mixture and mix together and then put the combination into the pie crust: 3/4 cup chopped pecans, 1/2 cup coconut (shredded), 1/2 cup chocolate chips, 2 t flour Evenly spread 1/2 pecans over contents in pie crust. Pour remaining 1/3 of mixture that was set aside in step 3 and pour it evenly over the pie. Bake at 375 about 45 minutes. Start checking around 40 minutes. Take it out of the oven at the appropriate time. Eat it.

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Fudge Upside Down Cake SUBMITTED BY:

Kathy Spencer ATTRIBUTED TO:

Somebody’s Grandma (but not mine) YIELD:

Serves 10-12 “This is a great oldfashioned, super chocolate-ly recipe that always gets rave reviews. Just never reveal the amount of sugar used!”

Cake: 2 cups all purpose flour ¼ cup unsweetened cocoa powder 4 tsp baking powder ½ tsp salt 1 & 2/3 cups sugar 1 cup walnuts, coarsely chopped (I don’t use) 1 cup milk, room temp. ¼ cup (1/2 stick) butter, melted 2 tsp. vanilla extract 1 ounce unsweetened chocolate, melted

Sauce: 1 cup sugar 1 cup firmly packed brown sugar ½ cup plus 2 tablespoons unsweetened cocoa powder 1¾ cup hot water Vanilla ice cream

For cake: Preheat oven to 325 degrees. Generously butter 9 x 13 glass baking dish. Sift first four ingredients into large bowl. Mix in sugar and nuts. Whisk milk, butter, and vanilla in medium bowl. Add to dry ingredients and beat well. Beat in chocolate. Spoon batter into prepared baking dish; smooth top. Set aside while preparing sauce. For sauce: Mix both sugars and cocoa in medium bowl. Gradually add hot water and stir til smooth. Gently pour sauce over back of spoon onto cake batter, covering completely. Bake until cake is firm to touch and top is well browned, about 50 minutes. Let cake cool slightly. Spoon cake out, top with ice cream, and spoon fudge sauce from baking dish over ice cream.. Enjoy!

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