easy lemon Peasy squeezy THE PARENTS@AAA ERG PRESENTS BY T H E M E M BE R S O F D E L I C I O U S L Y E A S Y - T O - M A K E R E C I P E S F O R B U S Y F A M I L I E S
sta the off r B R E A K
art daY right F A S T S
½ cup egg whites (about 4 eggs) ½ cup pumpkin puree 1 scoop vanilla protein powder Cinnamon to taste In a medium sized bowl, mix all ingredients until well combined. Carefully spoon batter onto hot skillet and cook until golden brown. Top with blueberries and walnuts, if desired. 1. 2. 3. INGREDIENTS DIRECTIONS easy pumpkin protein pancakes Submitted by Claire Mallamace, San Jose Capitol
DIRECTIONS
Combine the lemon juice, strawberries, and sugar together in a heavy bottomed saucepan Turn the heat to medium high and bring to a boil. Reduce the heat and simmer for about 10 minutes, or until the strawberries are softened. Turn off the heat and gently mash with a fork. For a smoother sauce, blend the strawberries, leaving the lid cracked on the blender to allow heat to escape.
Strawberry cheesecake pancakes
Toasted Graham Crackers 2 whole graham crackers, crushed ½ tbsp butter
Sour Cream Topping (optional)
While strawberries are cooking, whisk together the sour cream or yogurt with sugar Set aside until ready to serve Toasted Graham Crackers (optional) Melt butter over medium heat. Add the crushed graham crackers and toss to coat. Toast for 2 3 minutes, careful not to burn. 2 3. Submitted by Amanda Arthur, MSC
Pancakes 1
Heat a large skillet or griddle to medium Grease with a bit of butter or coconut oil In a large mixing bowl, whisk together flour, baking powder, and salt with a whisk until well combined. In a separate bowl, combine the milk, egg, maple syrup, melted butter, cottage cheese, lemon zest, and vanilla. Add the cottage cheese mixture to the flour mixture and gently fold the batter together until just incorporated. The batter should be on the thicker side Pour ⅓ cup batter onto the heated skillet and cook 3 4 minutes per side, or until bubbles form on the surface and the edges are set. Flip and cook for another 2 3 minutes. Top the pancakes with strawberry sauce, sweetened sour cream, and toasted graham cracker crumbs. Serve and enjoy!
4. 5 6.
INGREDIENTS Strawberry Sauce 4 cups strawberries, hulled and halved Juice of 1 lemon 2 tbsp granulated sugar or maple syrup
Sour Cream Topping ½ cup sour cream or plain Greek yogurt 2 tsp granulated sugar
Pancake Batter 1 cup all purpose flour 1 tsp baking powder ¼ tsp salt ½ cup milk 1 egg 1 tbsp melted butter 1 tbsp maple syrup 1 tsp vanilla extract Zest of 1 lemon ½ cup cottage cheese
Strawberry Sauce
Italian eggs Submitted by Paul Eykamp, Reno DIRECTIONS Scramble eggs with milk and seasonings Melt butter in a 12 inch non stick frying pan. Add the scrambled egg mixture. Scrape egg mixture off the bottom of the pan as it starts to solidify Once the eggs firm up around the edges, use a spatula to push aside. Add 1 tablespoon of water to the pan and cover. Cook for 3 4 minutes until the water goes away. (the eggs may puff up) Top eggs with cheese and cover to melt. 1 2. 3. 4. 5. 6. 7. 8. INGREDIENTS 5 6 eggs ¼ ⅓ cup of milk 2 tsp italian seasoning ¼ ½ tsp salt ¼ ½ tsp pepper 1 tbsp butter ⅔ cup grated cheddar cheese Tastes like they have Italian sausage, even though it's just eggs. Serve with sourdough toast and fruit salad, then enjoy!
Huevos breakfast Submitted by Sereina Bustamante, Clearfield DIRECTIONS Lightly grease a 9” x 13” casserole pan. Line pan with tortillas. Brown sausage; add red onion, garlic, chili powder, cumin, thyme and oregano. Place meat mixture on tortillas and top with cheese. In a separate bowl, mix together eggs, milk, and sour cream. Pour egg mixture into pan and bake for 1 hour at 350 degrees. Spread topping of tomatoes, avocados, and olives over heated casserole 1. 2. 3. 4. 5. 6. 7. INGREDIENTS 8 corn tortillas 2 lbs chorizo sausage 1 red onion, chopped 1 clove garlic, minced 1 tsp chili powder ¼ tsp cumin ¼ tsp thyme ½ tsp oregano 1 lb Monterey jack cheese, shredded 6 eggs 2 cups milk 1 cup sour cream Tomato, sliced Avocado, sliced Olives, chopped
INGREDIENTS
DIRECTIONS In a mixing bowl, beat together eggs, salt and pepper. Mix in veggies, if desired. Melt butter or spray a 10” skillet over medium heat. Add egg mixture to pan, then lay the tortilla on top. When edges of egg look cooked, flip it over. The tortilla will now be on the bottom. Add cheese and meat of choice. Let it cook for another minute or two, then remove from pan. Fold in half, or roll up. Serve with salsa and sour cream, and enjoy! 3. 4. 5. 6. 7. 8. 2 eggs Salt and pepper, to taste ¼ cup shredded cheese A couple slices of ham, turkey, bacon or sausage ¼ cup chopped onions and peppers, if desired 1 burrito size flour tortilla (10") 2 tsp butter, margarine or cooking spray Salsa or sour cream for garnish/dipping (optional)
Tortilla omelette Roll-up
1. 2.
Submitted by Mariah Pacey, Phoenix
breakfast casserole DIRECTIONS Grease a 13x9 casserole dish. In a large skillet, cook both pounds of sausage. Tear slices of bread into pieces. Place into casserole dish. Top bread with cheese and cooked sausage. In a separate bowl, mix together the 2½ cups milk with eggs and dry mustard. Pour over sausage and bread mixture. Cover with foil and refrigerate overnight. The next morning, preheat oven to 300 degrees. Mix cream of mushroom soup with additional ½ cup milk pour over top of casserole. Bake for 90 minutes and serve. 1. 2. 3. 4. 5. 6. 7. 8. 9. INGREDIENTS 1 lb ground mild sausage 1 lb ground hot sausage 8 slices of bread 2 cups cheddar cheese 5 eggs 2½ cups milk 1 tsp dry mustard 1 can cream of mushroom soup Additional ½ cup milk Submitted by Angela Davis, MSC
L U N C H E S favorite part of the workday
Submitted by Christal Russo, Hollister DIRECTIONS
INGREDIENTS
Once pasta is cooked, strain to remove all water. Immediately add 1½ cups of ranch dressing and mix well. Add more if you prefer it well dressed. Add veggies and parmesan cheese to pasta and mix 1. 2. 3. 4 5 6. 7. 8. 9. 10
1 box of pasta (my kids like wheels or tri colored rotini) 1½ 2 cups ranch dressing 1 cup zucchini, sliced 1 cup cherry tomatoes, chopped ½ cup shredded parmesan cheese ⅓ cup purple onion, chopped (optional) Bacon, peppers, broccoli, or other ingredients to add crunch (optional) Salt and pepper to taste This dish can be served warm or cold. If you prefer it warm, serve it right away. Otherwise, store in the fridge for at least an hour. You may need to add more dressing if you wait until the next day to serve it.
While pasta is cooking, blot any excess oil off zucchini with a paper towel. Mix cherry tomatoes and onion with zucchini.
Fill a large pot with water and place over high heat. While you wait for water to boil, add 1 tbsp olive oil to a medium sized pan and place over medium heat. Add zucchini and saute' for 5 6 minutes. You want it cooked, but not soggy. Season zucchini with salt and pepper Set aside Once the boiling, salt water and add pasta Cook according to directions on the box
ranch pasta salad
HALLOWEEN VERSION Use spooky shaped pasta (or dye bowtie pasta with black food coloring) and mix in orange bell pepper, mozzarella balls, shelled edamame, red onion, black olives and Italian dressing. Stick olives into mozzarella balls to create a dish that looks back at you
Creative Cold Pasta Salad Submitted by Autumn Roberts, Modesto holidays or special events by creating a themed pasta salad. Choose an appropriately shaped pasta and colorful mix ins. The key to this dish is you are only limited by your creativity!
ST. PATRICK'S DAY VERSION Use spinach pasta or rotini and mix in broccoli, peas, avocado, herbs of choice, and toss with green goddess dressing
VALENTINE'S DAY VERSION Use heart shaped pasta and mix in red bell pepper, halved grape tomatoes, salami, pearl mozzarella cheese, cubed Pecorino Romano cheese, and Italian salad dressing
INGREDIENTS AND DIRECTIONS Celebrate
In a medium bowl, mix all ingredients to prepare the dressing. In a separate bowl, mix together ingredients for salad. Add dressing to salad and mix well Chill overnight and serve the next day over lettuce or as a sandwich. 1. 2. 3 4. DRESSING 1 tsp mustard 1 tsp pickle juice ½ tsp salt 1 tsp lemon juice ¼ cup mayo SALAD 2 cups cooked chicken, cubed 1 cup celery, chopped 1 cup red grapes ⅔ cup water chestnuts, sliced ⅓ cup sweet pickles 1 tbsp onion INGREDIENTS DIRECTIONS chicken salad Submitted by Kathryn Stoddard, MSC
Next, start making the noodles by adding the flour to a large bowl. Form a well in the flour and add remaining ingredients.
homemade noodles and chicken soup
This recipe was handed down from my great grandmother who lived to be 96 Her mother was an immigrant from Sweden She used to make these noodles, dry them out and store them in a shoe box! This is my daughters favorite recipe for us to make, especially when anyone in our house has the cold. This is her actual recipe in her handwriting I found it in one of the cookbooks that were handed down to me.
Chopped onion
With floured hands, slowly mix the ingredients together, starting from inside the well and adding flour as you go
Start cooking the broth by boiling the chicken, onion, celery and chicken base in a large pot for several hours, adding water over time as needed.
Slice dough into ½ inch thick slices
Unroll one slice at a time and tear into 1 inch pieces. Place dough pieces back into original large bowl and coat with flour.
BROTH Chicken (w/ skin and bone works best for broth)
Remove the chicken, onion, and celery from the broth when ready Set chicken aside to cool Let the broth continue boiling and add noodles a few at a time, stirring so they don’t stick together. Add water to the broth as needed when noodles suck up the moisture Let noodles cook for 20 minutes. Remove chicken from the bone, cut or shred it, and add to the soup. Cook for an additional 20 minutes or until the noodles are tender all the way through 1. 2 3. 4. 5. 6. 7 8. 9. 10. 11. 12. 13. 14. 15.
Submitted by Melissa Downs-Clark, MSC
Once dough is mixed and forms a ball, flour a flat surface and roll dough to ⅛ inch thickness. Lightly flour flattened dough and roll into a log shape.
INGREDIENTS
DIRECTIONS
Celery 1 tsp chicken base NOODLES 2 cups flour 1 tsp salt 3 eggs 2 tbsp oil 3 tbsp milk
family baked pizza bagels DIRECTIONS Chop veggies and prepare additional toppings Line cookie sheet with tin foil. Split bagels and lay out on cookie sheet. Gather the family! Have each person add sauce, cheese and toppings of choice to their bagel. Set oven to broil on high. Once bagels are dressed, place pan in oven and cook until desired doneness. 1 2. 3. 4. 5 6. 7. This meal is simple and fosters a fun time in the kitchen for family members of all ages! INGREDIENTS Bag of plain bagels Marinara sauce Shredded mozzarella cheese Chicken, ham, pepperoni or other meat of choice (optional) Veggies of your choice (optional) Submitted by Stephen Forsey, Clearfield
Sauces of choice, including marinara and ranch dressing
DIRECTIONS Open up the fridge and pull out anything that looks good or needs to be eaten up. Grab a large cutting board or cookie sheet, and arrange items. Top breads with sauces and toppings and broil in the oven, or eat ingredients separately using sauces for dipping. Your choice! 1. 2. 3.
Bread of choice, including ready made pizza crust, naan or pita Sliced or shredded cheese of choice
INGREDIENTS
Meat of choice, including pepperoni or ready made chicken strips
Clear-out-the-fridge pizza charcuterie board Submitted by Autumn Roberts, Modesto Take the time to lay ingredients out on the platter in a decorative way. We eat with our eyes so if it looks good, your kids are more likely to eat it This is a great way to help them try new ingredients because they’ll see you eating them!
Veggies of choice
S N A C K S just litt Somet
& S I D E S t a tle thing
Submitted by Lance Gonzalez, Manteca
INGREDIENTS
Preheat oven to 450. Line a baking sheet with parchment paper. In a large bowl, add the flour, paprika, garlic powder, salt, pepper, and milk, and stir thoroughly until batter like. Break the head of the cauliflower into florets. Add the florets to the batter and coat thoroughly. Arrange on the baking sheet. Bake for 20 minutes, flipping halfway. Meanwhile, in a small bowl, mix together the buffalo/hot sauce, coconut oil, and honey. Brush the sauce mixture on the cauliflower and bake for another 20 minutes. Let cool and enjoy! 1. 2. 3. 4. 5. 6. 7. 8. 9.
¾ cup flour 1 tsp paprika 2 tsp garlic powder 1 tsp salt ½ tsp pepper ¾ cup milk/milk alternative 1 head cauliflower ¼ cup buffalo or hot sauce 2 tbsp coconut or vegetable oil 1 tbsp honey (if desired for added sweetness)
Cauliflower Wings
DIRECTIONS
1 sleeve saltine crackers 2 sticks butter 1 tsp Italian seasoning ¼ ½ tsp homemade seasoned salt HOMEMADE SEASONED SALT 2 tsp salt 1 tsp pepper ½ tsp paprika ½ tsp garlic powder ½ tsp dried parsley ½ tsp sugar Heat oven to 275 degrees. Place a rack inside a sheet pan. Melt butter in a skillet. Add Italian seasoning, then seasoned salt. Remove from heat. Dip four crackers at a time into butter mixture, flipping each one to season both sides. Place crackers on cookie sheet rack. Continue until all crackers are coated. Bake 18 20 minutes until lightly browned. 1. 2. 3. 4. 5. 6. 7. 8. INGREDIENTS DIRECTIONS Seasoned up Saltines Submitted by Joshua Chaney, WFH/Tucson
Poor Man's Carmel Corn Submitted by Kathryn Stoddard, MSC DIRECTIONS In a medium sized saucepan, mix together all ingredients except baking soda, nuts and popcorn kernels. Over medium heat, boil to a soft ball stage. Approximately 235 ° to 240 ° . Add ¼ tsp baking soda (and nuts if desired) to mixture. Drizzle over popped popcorn to your stickiness liking. 1. 2. 3. 4 INGREDIENTS ¾ cup brown sugar ¾ cup white sugar ½ cup corn syrup ¼ cup water ⅛ tsp cream of tartar 1 cube margarine or butter ¼ tsp baking soda Chopped nuts, if desired ½ ¾ cup popcorn kernels
Almond Flour Banana Bread Submitted by Paul Eykamp, Reno DIRECTIONS Preheat oven to 350 degrees. Grease a large bread pan with butter or coconut oil. In a medium bowl, mix together the dry ingredients In a large bowl, whisk eggs, then add in the honey, yogurt, mashed bananas, and vanilla. Mix until combined. Add the dry ingredients into the wet ingredients. Mix until combined. Fold in the chopped walnuts. Pour the batter into the bread pan and bake for 50 60 minutes, until the center is firm. Allow to cool and remove from the pan Slice and serve. 1. 2. 3. 4. 5 6. 7. 8 9. INGREDIENTS 2½ cups blanched almond flour 1½ tsp ground cinnamon ¼ tsp ground nutmeg ½ tsp salt 1 tsp baking soda 3 eggs ¼ cup plain whole milk yogurt ½ cup honey 3 ripe bananas, mashed 1 tsp pure vanilla extract ¼ cup chopped walnuts The bread is best served warm or room temperature with butter!
Two Loaves Zucchini Bread DIRECTIONS Preheat oven to 350 degrees. Grease two 9x5 inch bread pans on all sides. In a large mixing bowl, whisk together eggs, oil, sugar and vanilla until well combined. Add the remaining dry ingredients and mix together with a wooden spoon until combined. Fold in the grated zucchini. Pour batter equally into prepared loaf pans. Bake at 350 degrees for 60 70 minutes, or until a toothpick placed in the center comes out clean. 1. 2. 3. 4. 5. 6. 7. INGREDIENTS 2 cups grated, unpeeled zucchini 3 eggs 1 cup oil 3 cups sugar 1 tsp vanilla extract 1 tsp of baking soda 1 tsp salt 3 tsp cinnamon 3 cups flour Submitted by Chris Ganley, Phoenix
BASE 1 quart vinegar 1 (20 oz) bottle ketchup 1 (6 oz) bottle yellow mustard 1 (10 oz) bottle Worcestershire sauce 1 (6 oz) bottle Heinz 57 1 (8 oz) can tomato sauce 1 medium bottle honey ¼ cup Wesson oil 2 sticks butter 2 cups brown sugar 1 tbsp liquid smoke 4 oz soy sauce A splash of lemon juice SPICES 1 tbsp garlic powder 1 tbsp chili powder 4 bay leaves 1 tsp accent 3 tbsp black pepper (hot) 4 tbsp crushed red pepper (hot) 1 tsp thyme Uncle Willie’s BBQ Sauce DIRECTIONS Mix base ingredients in a stock pot and slow cook on low heat for 15 minutes. Blend all spices to a fine powder. Combine all ingredients and bring sauce to a gradual boil, stirring to prevent scorching. Allow to simmer for 1 hour, then return to low heat for 20 minutes. Taste and add seasonings to your preference Bottle, store, enjoy! 1. 2. 3 4. 5 6. INGREDIENTS Submitted by David Craig, Farmington David and his Uncle Willie making his famous BBQ sauce
D I N N E R S A great way to end the day
8 10 golden potatoes, thinly sliced INGREDIENTS DIRECTIONS Zuppa
Submitted by Michael
Add
½ lb
chopped into
1. 2. 3. 4. 5. 6. 7. If
occasionally. 32 oz chicken stock 48 oz water 1⅓ cup heavy whipping cream ½ head of
of
sized pieces ½ golden
1
finely
you
and
½ lb mild
½ lb hot
Prepare onions, garlic, potatoes and kale. In a large pan, brown sausage and bacon with onion and garlic. In a large soup pot, bring chicken stock and water to a boil, then reduce to medium heat Add potatoes and kale to pot and cook until soft. Add meat mixture to pot and simmer for 2 hours on lowest setting. After 2 hours, add heavy whipping cream and simmer for an additional 45 mins salt and pepper to taste. you’d like, can use a slow cooker instead of a large soup pot cook on low for 3 4 hours to start. Then add heavy cream and cook for an additional 30 minutes. Keep warm while serving stir kale, bite onion, chopped head garlic, minced sausage sausage bacon Toscana Mclaughlin, Tucson
Just
Best Ever Cheesy Potato & Kielbasa Soup
5 celery stalks 2½ cups chicken
Submitted by Joshua Chaney, Tucson
cups grated cheddar cheese NOTES
DIRECTIONS
1½ tsp salt ½ tsp pepper 1 tsp celery salt 3 cups whole
4
2 tbsp extra
INGREDIENTS 5 lb bag of red potatoes 2 packages roped
Peel and dice potatoes and celery, and set aside Cut kielbasa into ¼ inch thick slices Heat up 2 tbsp of olive oil in a soup pot, add the sliced kielbasa and lightly pan fry over medium heat. When kielbasa is done, remove and set aside. Add potatoes, celery, chicken broth and seasonings Bring to a light boil for about 20 25 minutes until veggies are tender, stirring occasionally. Add milk to soup pot, stir, and turn temp down to medium low Add kielbasa to soup pot. Slowly add cheese to soup pot and check seasonings to taste. Take a potato masher and break down half the potatoes, leaving some diced and some smooth 1 2. 3. 4. 5 6. 7. 8. 9. 10. kielbasa (beef or pork) virgin olive oil Broth milk 5 If you want a thicker consistency of soup, before the cheese is added, slowly add ¼ cup of cornstarch to ½ cup of water to make a slurry, then add to soup pot.
Simple beef and portobello stew DIRECTIONS Season beef with salt and pepper and brown in a skillet over medium heat. Remove from skillet and add to a crock pot. Add all other ingredients and cook on low for 8 hours or on high for 4 hours. 1. 2. 3. INGREDIENTS 1 lb stew meat, cut into chunks ½ tsp onion powder 1 yellow onion, 3 celery stalks, ½ cup carrots, all loosely chopped 8 oz portobello mushroom caps, loosely chopped 1 14 oz can diced tomatoes 3 oz tomato paste ½ cup chicken broth 1 tbsp red wine vinegar ½ tsp dried oregano ½ tsp dried thyme 1 tsp salt, plus more for seasoning ½ tsp ground pepper, plus more for seasoning Submitted by Brian Bonnell, Tucson
Seafood Gumbo DIRECTIONS Sauté red onions, bell peppers, and celery in shortening. Separately in a large stockpot, sauté okra until dry and not slimy. Add tomatoes, tomato sauce, and all vegetables to okra, then add water. In a small saucepan, make a roux of shortening, flour and a little water. Add roux to the okra and vegetable mixture. Peel and add shrimp. Cook slowly for several hours. Add crab meat 30 minutes before serving. 1. 2. 3. 4. 5. 6. 7. INGREDIENTS 6 large red onions, finely chopped 1½ bell peppers, finely chopped 4 celery stalks, finely chopped 1 large spoon of shortening 3 (10oz) packages frozen sliced okra 1 can Italian tomatoes 1 cup tomato sauce 3 4 quarts water 2 tbsp shortening ½ cup flour 5 lbs raw shrimp 1 lb crab meat Submitted by Angela Davis, MSC
Calico Beans DIRECTIONS Preheat oven to 350 degrees. Cook bacon and chop into pieces. Cook ground beef with onions, then add cooked meat to the remaining ingredients. Place in a large casserole dish and bake for 1 hour uncovered. If it looks like it is becoming thick, cover for the last 15 20 mins of cooking time. 1. 2. 3. 4. Slow cooker fans, this recipe can be made in a crock pot too! INGREDIENTS 1 large can pork and beans 1 small can kidney beans ½ cup packed brown sugar 2 tbsp vinegar 1 lb ground beef 1 can white navy beans ½ cup chopped onion ½ cup ketchup 1 tbsp mustard powder 1 lb bacon Submitted by Shelby Coltrin, Clearfield Shelby, her younger brother and grandmother, who created this recipe
Crockpot Red Beans & Rice Submitted by Angela Davis, Clearfield DIRECTIONS Soak beans overnight, covered. Rinse beans, put in a pot and cover with 1 2 inches of water. Boil 10 30 minutes. Drain beans Place beans and all ingredients, except for the rice, in the slow cooker. Add 7 cups of water (enough to cover 1 inch) and stir together. Cook on high for 6 hours or low for 8 hours 1 hour before serving, mash at least half of the beans. This will give it a creamy texture. Add salt and cayenne pepper to taste, if needed. Remove bay leaves and serve over rice 1. 2. 3 4. 5. 6 7. 8. 9 INGREDIENTS 1 lb dried small red beans 1 sweet onion, diced 4 celery stalks, chopped 7 oz uncooked thick sliced bacon, chopped 12 oz andouille sausage, sliced 1 tsp salt ½ tsp cayenne pepper ½ tsp dried thyme 2 bay leaves 6 cloves minced or crushed garlic 4 cups cooked rice
Honey Mustard Chicken Thighs DIRECTIONS Melt butter in a large skillet over medium heat. Add chicken and carrots and cook for 8 10 minutes (slightly longer at altitude) until chicken is browned on the bottom. Turn chicken over and add the remaining ingredients Cover pan and cook over medium heat, stirring occasionally, for 10 13 minutes until chicken is thoroughly cooked. 1. 2. 3 4. Serve over hot cooked rice, couscous, egg noodles, or pasta. INGREDIENTS 1 tbsp butter 4 carrots, sliced 1 onion, washed, peeled and chopped 1 tsp dijon mustard 2 tbsp melted butter ½ tsp dried thyme leaves 2 large garlic cloves, minced 3 tbsp of honey 6 8 chicken thighs ½ tsp salt ½ tsp pepper Submitted by Paul Eykamp, Reno
DIRECTIONS Preheat oven to 400 degrees. Whisk together the lemon juice, vermouth, mustard, butter, sage, and garlic. Place the chicken thighs in a baking dish. Pour lemon mixture over the chicken and sprinkle it with parmesan cheese, salt and pepper. Bake until done, about 45 minutes, basting occasionally with the pan juices. Serve immediately. 1. 2. 3. 4. 5. 6. INGREDIENTS 3 5 tbsp lemon or Key West lime juice ¼ cup dry vermouth 1 tsp dijon or spicy mustard 2 tbsp melted butter 1 tsp rubbed sage 2 large garlic cloves, minced 6 8 small chicken thighs 3 tbsp freshly grated or shredded parmesan cheese Salt and pepper to taste W I T H L E M O N A N D P A R M E S A N C H E E S E Baked chicken thighs Submitted by Paul Eykamp, Reno
Lemon Thyme Chicken Tenders DIRECTIONS Combine the olive oil, garlic, thyme, lemon zest and lemon juice in a large mixing bowl. Season the chicken tenders with salt and pepper Toss chicken with the olive oil mixture, allow to marinate for 5 minutes. Spray a non stick skillet with cooking spray and place over medium high heat. Cook chicken tenders in the hot pan until lightly browned and cooked through, about 4 minutes per side. 1 2. 3. 4 5. INGREDIENTS 2 tbsp olive oil 1 clove garlic, minced 6 sprigs fresh thyme, leaves stripped and chopped 1 tbsp lemon zest ¼ cup lemon juice Salt and pepper to taste 1 lb chicken breast tenders Olive oil flavored cooking spray Submitted by Ashley Burrell, Clearfield
Sophia's Chicken Cordon Bleu Submitted by Camrie Wesbury, Clearfield DIRECTIONS Preheat oven to 350 degrees Mix together soup, sour cream, and mayo. Lay chicken breasts in a baking pan and put ham slices on top. Pour soup mixture over chicken. Bake for 40 minutes Once chicken is done baking, melt butter and pour over stuffing mix until moist. Put one slice of cheese on each chicken breast, on top of the ham Pour stuffing mix into pan to cover all chicken breasts. Bake for another 10 minutes and serve. 1 2. 3. 4. 5 6. 7. 8. 9. INGREDIENTS 2 cans cream of chicken soup 1 cup sour cream 1 cup mayonnaise 4 large chicken breasts 4 slices thick cut ham 4 slices Swiss cheese 1 box stuffing mix
DIRECTIONS Preheat oven to 350 degrees Lightly grease a large baking dish. In a medium saucepan over medium heat, melt the butter and sauté the green onion until tender (about 3 to 4 minutes). Add the garlic powder, then stir in the green chiles, cream of mushroom soup and sour cream. Mix well. Reserve ¾ of this sauce and set aside. To the remaining ¼ portion of the sauce in the saucepan, add the chicken and ½ cup shredded cheddar cheese. Stir together. Fill each flour tortilla with the chicken mixture and roll up. Place seam side down in the prepared baking dish. In a small bowl, combine the reserved ¾ of the sauce with the milk. Spoon mixture over rolled tortillas and top with the remaining ½ cup of shredded cheese. Bake for 30 to 35 minutes, or until the cheese is bubbly. 1 2. 3. 4. 5. 6. 7. 8. 9.
chicken enchiladas
INGREDIENTS 1 tbsp butter ½ cup chopped green onions ½ tsp garlic powder 1 (4 ounce) can diced green chiles 1 (10.75 ounce) can condensed cream of mushroom soup ½ cup sour cream 1½ cups cooked chicken breast meat, cubed 1 cup shredded cheddar cheese, divided 6 (12 inch) flour tortillas ¼ cup milk Submitted by Ashley Burrell, Clearfield
Cook the nuggets per the directions on the package. While that is cooking, cook the noodles per the package instructions and then heat the sauce. Plate the pasta and top with the sauce and nuggets Top with cheese. You can also melt the cheese once on top to make it extra gooey. 1. 2. 3 4. Make it a full Italian meal by adding salad and bread! 3 4 nuggets per person 1 jar spaghetti sauce 1 package mozzarella cheese 1 package noodles of your choice INGREDIENTS DIRECTIONS Dino Nugget Parm Submitted by Autumn Roberts, Modesto
rest 5 10 minutes before serving 1. 2. 3 4. 5. 6 7. 8. 9. 10 11. 12. INGREDIENTS 1 lb mostaccioli or penne pasta I package frozen spinach, thawed and press dry 16 oz container ricotta cheese 16 oz shredded mozzarella 8 oz freshly grated parmesan, divided ½ tsp grated nutmeg ½ tsp sea salt ½ tsp red pepper flakes ¼ tsp black pepper 2 eggs beaten 1 bunch fresh basil, washed and sliced 32 oz homemade or good quality jar tomato sauce Mama’s Mostaccioli Submitted by Arthur Matthews, Phoenix
Sprinkle
10
out evenly. Add
Preheat
all
Add
and
cover all
cover all
DIRECTIONS
Cook pasta al dente. cooking pasta, mix together cheeses, eggs, nutmeg, seasonings, and spinach. oven to 350 degrees Spray a 9 x 13 pyrex pan with cooking spray, ladle a layer of sauce on the bottom. Pour half the cooked pasta into the pan, smooth gently over sauced bottom, Gently spread spinach mixture to pasta the remaining pasta and spread remaining sauce to pasta. remaining parmesan over the top. Cover pan with foil and place in oven Bake for 30 min, uncover and finish baking for minutes. Remove from oven, sprinkle fresh basil over the pasta, lay a sheet of foil over the top let
While
Randy's daughter, Cora, who likes to help in the kitchen
Cook the onions and mushrooms in the frying pan and set aside. In the same frying pan brown the ground beef, drain Mix in onions, mushrooms, and cans of cream of mushroom soup. Splash in milk until it’s a thick gravy like consistency. Mix in beef bouillon, sour cream, salt and pepper. Simmer for about 15 20 minutes, stir occasionally Boil the egg noodles to desired doneness and strain. Mix everything together and serve.
Easy Stroganoff
1. 2 3. 4. 5. 6 7. 8.
Submitted by Randy Workman, Clearfield
DIRECTIONS
INGREDIENTS 2 lbs ground beef 1 package wide egg noodles 1 2 onions, diced Equal amount mushrooms to onions 2 22.6 oz cans of condensed cream of mushroom soup Splash of milk 2 tsp or cubes of beef bullion Sour cream to taste Salt and pepper to taste NOTES You can use mashed potatoes instead of egg noodles to create more of a meaty hamburger gravy Mix in a can of green beans for additional veggies. For a similar chicken and rice dish, swap key ingredients for cubed chicken, cream of chicken soup, chicken bouillon, add a bell pepper and use rice instead of egg noodles.
Better than ikea swedish meatballs
INGREDIENTS MEATBALLS 1 lb ground beef 2 slices of bread, torn into chunks 1 small onion chopped 1 egg 1 tbsp flour ½ tsp ground cloves GRAVY 2 tbsp butter 2 tbsp flour 1½ cup beef broth 1 tsp Worcestershire sauce ¼ cup heavy whipping cream
DIRECTIONS Mix meatball ingredients together, and add a little milk. Form meat into 1 inch balls. Preheat oven to 400 ° . Line baking sheet with foil and spray with baking spray to prevent sticking. Bake for 20 minutes or until the internal temperature reaches 165 degrees. Melt the butter in a large skillet over medium heat. Add the flour and whisk constantly until smooth. Whisk in the beef broth and Worcestershire Sauce and bring to a simmer. Add the cream and stir. Once the meatballs are done, add to sauce and reduce the heat to a medium low and simmer until the gravy thickens. Season to your liking with salt and pepper
1. 2. 3. 4. 5. While meatballs are cooking, make the gravy.
1. 2. 3 4. 5 6
This recipe has been handed down from my great grandmother who lived to be 96. Her mother was an immigrant from Sweden. Enjoy! Submitted by Melissa Downs-Clark, MSC
Sloppy Joes Submitted by Chris Ganley, Phoenix DIRECTIONS In a large pan, sauté onion with butter. Add ground beef, then brown. Add remaining ingredients and simmer for 30 minutes. 1. 2. 3. INGREDIENTS ½ cup onion 2 tbsp butter 1 lb ground beef Salt and pepper to taste ½ cup ketchup ½ cup water ½ tsp dry mustard ½ tsp Worcestershire sauce or 2 tsp soy sauce ½ tsp vinegar 2 tbsp sugar NOTES Serve on your favorite hamburger buns and top with cheese and extra onions if you’d like Be sure to have lots of napkins!
DIRECTIONS In a large pot over medium heat, saute garlic for 2 minutes. Add breadcrumbs and saute for 4 minutes. Remove from heat and add parsley, salt and pepper Set aside to cool.
Starting at one long side, cut tenderloin lengthwise, almost in half. Stop ½” from opposite side.
Bacon wrapped Beef tenderloin
Tie the string at 2” increments and then one lengthwise. Make the tenderloin is at room temperature before baking. Preheat oven to 400 degrees. Cook the tenderloin on medium high heat in an oiled pan, turning often, until bacon is browned. Move the tenderloin to a baking sheet covered with parchment paper, then cover it with tin foil. Bake for 30 minutes for rare and up to 45 minutes for more well done. Let the meat rest for 15 minutes before cutting, then serve 1. 2. 3 4. 5. 6. 7. 8. 9 10. 11. 12. 13. 14 15. 16
INGREDIENTS ½ cup butter 3 garlic cloves, chopped ½ cup bread crumbs ¼ cup fresh parsley, chopped ½ 2 lb cut beef tenderloin 6 8 slices of bacon Salt and pepper to taste Canola oil String Parchment paper Tin foil Submitted by Sereina Bustamante, Clearfield W I T H H E R B S T U F F I N G
Open the tenderloin like a book and season the inside with salt and pepper. Place the stuffing on one side of the tenderloin and then fold the other side back over Lay 6 8 slices of bacon slices on parchment paper, mimicking the same rectangular shape of the tenderloin. Lay the tenderloin at the end of the bacon slices. Roll up the tenderloin with the bacon, using the parchment paper if needed.
DIRECTIONS Preheat Oven to 425 degrees and line baking sheet with foil and set aside Spray 6 quart slow cooker with non stick spray. In medium bowl, whisk together the ingredients for the spice rub. Reserve 1 tbsp to use in BBQ sauce. Rub all remaining spice rub evenly over the meat and place the brisket on the prepared baking sheet. Bake uncovered for 30 minutes at 425 degrees to sear meat. Meanwhile; add the BBQ sauce ingredients to the 1 tbsp of reserved spice rub and whisk to combine. Remove ½ cup of the barbecue sauce and add to the slow cooker along with all of the other slow cooker ingredients from above. Whisk to combine (beef bouillon will dissolve during cooking). Using tongs, transfer brisket to slow cooker. It’s ok if the liquid doesn’t completely cover it Cover and cook on low for 8 10 hours, flipping halfway through. Remove brisket and rest on foil lined baking sheet. Shred if desired. Brush well with BBQ sauce and broil 5 10 minutes until slightly caramelized. Meanwhile, simmer remaining sauce until warmed Brush meat again with BBQ sauce and slice across the grain or chop. Serve with remaining BBQ sauce.
Best Slow Cooked Brisket and Sauce
1. 2. 3. 4 5. 6. 7. 8. 9. 10. 11. 12. Submitted by Kim Ortiz, Auburn INGREDIENTS SPICE RUB 2 tbsp paprika 2 tbsp packed brown sugar 1 tbsp chili powder 2 tsp each garlic powder and salt 1 tsp each onion powder, chipotle powder, pepper ½ tsp dried thyme ½ tsp cayenne pepper BBQ SAUCE 1½ cup ketchup ⅓ cup molasses ⅓ cup packed brown sugar ¼ cup seedless blackberry preserve ¼ cup apple cider vinegar 1 tbsp reserved spice rub 1 tbsp mesquite liquid smoke SLOW COOKER 4 5 lbs beef brisket 1cup water 1 beef bouillon 2 tbsp Worcestershire sauce 1 tbsp soy sauce ½ cup homemade BBQ sauce
D E S S the alw roo
E R T S re's ways om
CRUST 1. 2. 3. 4 5. 6. 1. 2. 3. 4. 5. 6. 7.
DIRECTIONS
INGREDIENTS CRUST ½cupmeltedveganbutter ¼cupsugar 1/4tspsalt 1cupallpurposeflour LEMONFILLING ¾cuplemonjuice 2tsplemonzest 1½cupssugar 1¼cupsfullfatcannedcoconutmilk 6tbspcornstarch Tinypinchofturmeric
Submitted by Kylee Wishart, WFH
FILLING
Vegan Lemon Bars
Preheat oven to 350 degrees. Line an 8x8 pan with parchment paper. Mix together butter, sugar and salt. Add flour and stir until combined The dough will be thick. Press dough into the pan with your hands, evenly and firmly Bake for 16 18 minutes until the edges are very lightly brown. To make the filling, mix together lemon juice, lemon zest, sugar, coconut milk, cornstarch and turmeric. Whisk well to dissolve the cornstarch, then pour into a saucepan. Heat over medium heat, stirring constantly until sugar dissolves and mixture thickens and turns yellow in color. Spread the filling over the crust evenly. Bake for 15 minutes. Remove from oven and cool at room temperature for 30 minutes. Refrigerate for 1 2 hours or overnight. Dust generously with powdered sugar before cutting and serving.
Grandma Gregory’s Apple Cake DIRECTIONS Preheat oven to 350 degrees. In a large bowl, mix together eggs, apples, nuts, oil and vanilla. In a medium bowl, mix together dry ingredients until combined. Slowly add dry ingredient mixture to wet ingredients and mix well. Pour mixture into loaf or baking pan. Bake for 45 minutes or until done. 1. 2. 3. 4. 5. 6. INGREDIENTS 4 well beaten eggs 4 cups chopped apples 2 cups chopped walnuts 1 cup salad oil 2 tsp vanilla extract 2 cups flour 2 cups white sugar 2 tsp cinnamon 2 tsp nutmeg ¼ tsp allspice 1 tsp salt 2 tsp baking soda Submitted by Kathryn Stoddard, MSC
Buttermilk pound cake Submitted by Kathryn Stoddard, MSC DIRECTIONS Preheat oven to 325 degrees. In a large bowl, cream together margarine, sugar and shortening Add eggs one at a time, beating well after each. Beat in vanilla and lemon extracts. Combine flour and baking soda separately; add alternately with buttermilk and beat well Pour into a greased and floured 10 inch fluted tube pan. Bake until a toothpick inserted in the center comes out clean, about 70 80 minutes. Cool in pan for 15 minutes before removing to a wire rack to cool completely. Dust with powdered sugar if desired. 1. 2. 3. 4. 5. 6. 7. 8 9. INGREDIENTS 2½ cups sugar ½ cup shortening 1 stick margarine 4 eggs 1 tsp vanilla extract ½ tsp lemon extract 3 cups flour ½ tsp baking soda 1½ cups buttermilk
Submitted
DIRECTIONS
¼
1. 2 3. 4.
9. INGREDIENTS 1
Tiger Butter by Tim Griffin, Phoenix/WFH
Cover and chill in the refrigerator for one hour Cut into squares, share and enjoy! 5. 6 7. 8 cup white chocolate cup creamy peanut butter cup milk chocolate
⅓
Line a pie pan with aluminum foil. In a glass bowl, melt white chocolate in the microwave in 30 second intervals, stirring in between, until smooth about 90 seconds. Heat peanut butter in the microwave for 45 seconds. Fold peanut butter into the white chocolate until mixed and pour into pan Smooth with a knife or rubber scraper. In a separate bowl, melt the milk chocolate using the same method as with the white chocolate. Drizzle the milk chocolate over top the mixture in "stripes." Using the edge of a knife, “cut” stripes or swirls into the white chocolate mixture using long, smooth strokes until desired design is achieved.
This recipe makes a beautiful holiday treat to gift or enjoy with the family!
BROWNIE
BROWNIE BATTER 1 stick butter 2 tbsp vegetable shortening 1 tsp vanilla or Kahlua liquor ⅓ cup Dutch processed cocoa powder 1 cup brewed coffee, cooled 2 cups sugar 2 cups flour 1 tsp baking soda ½ tsp salt ½ tsp cinnamon 2 eggs ¾ cup buttermilk FROSTING 1½ sticks butter 2 tbsp Dutch processed cocoa powder 2 cups powdered sugar, 1 additional cup if needed ¼ - ½ cup milk 1 tsp vanilla
1. 2. 3.
FROSTING
Tammy's Texas Brownies
DIRECTIONS Preheat oven to 400 degrees. Add butter, shortening, cocoa powder, vanilla and coffee to a saucepan and heat on low until simmering Add sugar, flour, baking soda, salt and cinnamon to a medium bowl and mix. Add liquid mixture to dry ingredients and mix well. Add the eggs and buttermilk to batter and mix. Pour combined mixture into a 1 inch deep non stick sheet pan. Bake for 20 minutes. Remove from oven and start making the frosting while brownies are still warm Add butter, cocoa powder, and vanilla to a saucepan and melt over low heat. Add the first 2 cups of powdered sugar and stir until a stiff paste forms. Add more if needed. Slowly add milk and stir until a thick glossy frosting forms. Pour warm frosting on brownies If desired, sprinkle chopped nuts or toffee candy on top while frosting is still warm, or berries once fully cooled. BATTER 4. 5. 6 7. 8. 1. 2 3. 4 5. Submitted by Tammy Da Silva, Dublin
INGREDIENTS
Banana Brownies Submitted by Kathryn Stoddard, MSC DIRECTIONS Preheat oven to 350 degrees. In a large bowl, mix together shortening, egg, bananas, and vanilla. In a medium bowl, mix together dry ingredients until combined. Slowly add dry ingredient mixture to wet ingredients and mix well. Mix in chocolate chips, nuts, if desired. Spread batter into pan. Bake for 20 25 minutes or until a toothpick inserted into the center comes out clean. Cool completely before cutting and top with powdered sugar, if desired. 1. 2. 3. 4. 5. 6. 7. 8. INGREDIENTS ⅔ cup shortening 1 egg 1 cup mashed ripe bananas 1 tsp vanilla extract ⅔ cup white sugar ⅔ cup brown sugar 2 cups flour 2 tsp baking powder ½ tsp salt Chocolate chips, nuts, if desired
5 minute Fudge Submitted by Stacy Hatley, Tucson DIRECTIONS Line an 8x8 or 9x9 inch baking pan with parchment paper. Combine ingredients in a double boiler and heat (or microwave in 30 second intervals) until all chips are melted and stir smoothly. Add walnuts if desired. Pour into baking dish and smooth to edges. Refrigerate for at least 2 hours. Cut into 1 inch squares and share! 1. 2 3. 4. 5. 6. INGREDIENTS 1 bag semi sweet chocolate chips 1 cup butterscotch chips 1 can sweetened condensed milk 1 tsp vanilla extract ¼ cup walnuts (if desired) NOTES Try switching out ingredients to create different flavor combinations. For dark chocolate orange fudge, substitute for dark chocolate chips and use orange extract instead of vanilla. For peppermint, try white chocolate chips and peppermint extract. You can even mix in or top with crushed candy canes.
DIRECTIONS Add all of the ingredients to a blender in the order they are listed, except coconut milk and raspberries. Heat the coconut milk in a small pan until just below boiling point. Turn blender on low, then slowly and carefully pour in the hot coconut milk. Blend until the chocolate is completely melted, and the mixture is smooth and thick. Pour into serving cups and refrigerate until set, about two hours. Top with the raspberries and serve. 1. 2 3. 4. 5. We like whipped cream on top, with a sprinkle of the chocolate dust left over after chopping. INGREDIENTS 2 eggs ¼ cup of honey 1 tsp instant espresso powder 1 tsp vanilla extract 4 oz chopped unsweetened chocolate ¾ cup coconut milk 1 pint raspberries
Submitted by Paul Eykamp, Reno
Easy Dark Chocolate Pots de Creme
Line one layer of graham crackers in a 9x13 baking dish and top with half the pudding mixture Add another layer of graham crackers and the remaining half of the pudding mixture. Top with one final layer of graham crackers. Soften the frosting by heating it for 15 seconds in the microwave, then pour on top layer of graham crackers with plastic wrap refrigerate Daniel Cuellar,
Mix milk and instant pudding together until smooth, then fold in whipped cream.
Cover
and
overnight. 1. 2. 3. 4. 5. 6. 3 cups milk 2 packs French vanilla or banana flavored instant pudding mix 8 oz container of whipped cream 1 box graham crackers 16 oz chocolate frosting INGREDIENTS DIRECTIONS Sophia's Simple Eclair Submitted by
MSC
Thank you to all of the busy, hardworking Team Member parents who contributed to this collection of delicious recipes. If you make any recipes in this book, we'd love to see a how it turned out! Please email photos and comments to parentsataaa@norcal.aaa.com.
Published August 2022 by Parents@AAA ERG