UPMC Cranberry Place Cookbook by sfdesignphoto

UPMC Cranberry Place

COOKBOOK SUMMER 2016

UPMC Cranberry Place

COOKBOOK SUMMER 2016

upmc.com | 724-772-5350

COO K B OO K C R E W A Project By Cranberry Place STAR Council Recipe Editors Amanda Klobuchar, RN, CWCA Jessica Harvey Designed By Stephanie Finnegan Design + Photo sfdesignphoto.com Printed By UPMC Print Center 2

TABLE OF CONTENTS 3

UPMC Cranberry Place

COOKBOOK SUMMER 2016

APPETIZERS + DIPS 6 SALADS 22 SIDES + SOUPS 34 MAIN DISHES 46 KID FRIENDLY 66 DESSERTS 76

APPETIZERS + DIPS

APPETIZERS + DIPS CHEESY MUFFIN APPETIZER Connie Coble-Roe INGREDIENTS I stick margarine, softened 1 jar Old English cheese, Kraft 8 slices bacon, cooked and crumbled 2 Tbsp mayonnaise ¼ c finely chopped onion Dry mustard and garlic salt (optional)

DIRECTIONS Mix together all ingredients and spread on English muffins or thick slices of French bread. Freeze for 5 minutes (or until needed). Bake for 10–15 minutes at 375 degrees.

APPETIZERS + DIPS TACO TARTLETS Connie Coble-Roe INGREDIENTS Meat shell: 1 lb ground beef 2 Tbsp taco seasoning mix 2 Tbsp ice water Filling: 1 c sour cream 2 Tbsp red taco sauce 2 oz chopped ripe olives 1 c crushed tortilla chips 1 ½ c shredded cheddar cheese

DIRECTIONS Meat shell: Mix ingredients. Press meat into bottom and sides of tiny tart pans. Filling: Combine sour cream, taco sauce, olives, and ¾ of the chips. Spoon into each shell, mounding slightly. Combine remaining chips and cheese and sprinkle over each tart. Bake at 350 degrees for 10 minutes. Garnish with taco sauce.

APPETIZERS + DIPS MARINATED CHEESE APPETIZER Dana Vervier INGREDIENTS 8 oz sharp cheddar cheese 1 8oz package cream cheese 1 tsp sugar ¾ teaspoon dried basil Salt and pepper to taste ½ c olive oil ½ c white wine vinegar 1 2oz jar diced pimentos, drained 3 Tbsp chopped fresh parsley 3 Tbsp minced green onions 3 garlic cloves, pressed

DIRECTIONS Cut cheddar cheese and cream cheese into ¼ inch slices, then again in half. Using a small dish, place cheese slices on end alternating cheddar and cream cheese. Make the marinade by combining sugar, basil, salt, pepper, oil, vinegar, pimento, parsley, onion and garlic. Pour marinade over cheese, cover and refrigerate overnight. Serve with crackers.

APPETIZERS + DIPS PIZZA DIP Dana Vervier INGREDIENTS 8 – 12 oz whipped cream cheese 1 tsp garlic powder 1 tsp oregano 1 tsp basil 1 tsp onion powder or 2 tsp dried minced onion 2 tsp parsley ½ c pizza or spaghetti sauce 1 c shredded Italian cheeses

DIRECTIONS Mix together all of the spices and set aside. Spread cream cheese on the bottom of a medium size microwave dish. Mix ½ to ¾ of the spices with the cream cheese. Blend until all spices are incorporated with the cream cheese. Top with sauce, then top with Italian cheeses. Add remaining spices evenly. Microwave for 3-5 minutes or until the cheese melts. Serve with breadsticks, baguette bread, or scoops.

APPETIZERS + DIPS SHAKE PICKLES OR ZUCCHINI Sue Grabowski INGREDIENTS Sliced cucumbers or zucchini 4 – 8 sliced onions 3 ½ c sugar 3 c white vinegar 1/ 3 c salt 1 tsp alum 1 tsp dry mustard 1 tsp turmeric

DIRECTIONS Fill a gallon jar with cucumbers or zucchini and onions. Mix together all other ingredients. Pour the mixture over the cucumbers or zucchini and place the jar in the refrigerator. Shake once per day for 6 days. Pickles are then ready to eat.

APPETIZERS + DIPS BACON WRAPPED BREADSTICKS Danielle Shoaff INGREDIENTS Hard breadsticks Bacon Brown sugar Cayenne pepper

DIRECTIONS Wrap breadsticks in bacon, roll in brown sugar and cayenne mixture. Bake on a cookie sheet at 350 degrees until bacon is cooked, about 10 to 15 minutes. Cool and eat!

APPETIZERS + DIPS CORDON BLUE APPETIZER Cranberry Place Family INGREDIENTS 4 oz cream cheese, softened 1 tsp Dijon mustard 1 c shredded swiss ¾ c diced ham 18 slices French bread (½ in thick)

DIRECTIONS In a small bowl, beat cream cheese and mustard until smooth. Stir in the swiss cheese and ham. Spread 1 Tbsp of mixture over each bread slice; place on an ungreased baking sheet. Bake at 350 degrees for 12 to 15 minutes or until lightly browned.

APPETIZERS + DIPS BACON CHEESEBURGER DIP Cranberry Place Family INGREDIENTS ½ lb ground beef 8 strips of bacon, cooked and crumbled 1 garlic clove, chopped 4 oz cream cheese, softened 1 Tbsp Worcestershire sauce 2 Tbsp ketchup ½ c sour cream ¼ c mayo ½ c shredded mozzarella ½ c shredded cheddar 1 ½ Tbsp bacon grease

DIRECTIONS Preheat oven to 350 degrees. Cook ground beef then drain. Sauté garlic in bacon grease. In large bowl, mix cream cheese, sour cream, mayo, cheese, Worcestershire sauce, and ketchup. Add beef, bacon, and garlic to mixture and stir until combined. Pour into baking dish and bake for 15 to 20 minutes. Enjoy!

APPETIZERS + DIPS OVEN BAKED FETA CHEESE DIP Cranberry Place Family INGREDIENTS 6 garlic cloves, minced Â˝ c tomato sauce 1 c cheddar cheese 2 c feta, crumbled 1 c mozzarella

DIRECTIONS Preheat oven to 400 degrees. In a medium oven safe baking dish, layer the crumbled cheese covering the bottom. Sprinkle the garlic on top of the feta. Spoon the tomato sauce covering the feta and garlic mixture. Mix together the mozzarella and cheddar cheese and cover the tomato sauce. Bake 15 minutes until cheese is melted. Serve warm with the flat bread or chips.

APPETIZERS + DIPS WHITE PIZZA DIP Cranberry Place Family INGREDIENTS 1 c grape tomatoes, halved 1 tsp olive oil ¼ tsp salt ¼ tsp pepper 1 ½ blocks cream cheese, softened 8 oz shredded mozzarella 8 oz shredded provolone ¼ c finely grated parmesan cheese 4 garlic cloves, minced ¼ c freshly chopped basil leaves 2 Tbsp freshly chopped parsley ½ Tbsp freshly chopped oregano Crackers or bread for serving

DIRECTIONS Preheat oven to 400 degrees. Line baking sheet with foil then place tomatoes on top. Sprinkle with olive oil and salt, then roast for 20 to 25 minutes until bursting. Set aside. While tomatoes are roasting, mix cream cheese with about 7 oz of each mozzarella and provolone cheese and the parmesan cheese. Stir in the herbs, garlic, and tomatoes, mixing well to combine. Transfer mixture into an oven safe 8 inch baking dish. Sprinkle with remaining cheeses. Bake for 25 to 30 minutes, or until top is golden brown and bubbly. Serve immediately with crackers, chips, or toasted bread.

APPETIZERS + DIPS HOT HAM AND CHEESE PARTY PINWHEELS Cranberry Place Family INGREDIENTS Pizza dough Thinly sliced deli ham Swiss cheese Glaze: 8 Tbsp butter 2 Tbsp brown sugar 1 Tbsp Worcestershire sauce 1 Tbsp Dijon mustard 1 Tbsp poppy seeds

DIRECTIONS Roll pizza dough into a 13 x 18 inch rectangle. Top with ham and Swiss cheese. Tightly roll up dough. Slice into approximately 12 pieces about 1 inch wide. Arrange slices in a 9 x 13 inch baking dish coated in cooking spray. To prepare glaze, melt butter, brown sugar, Worcestershire sauce, mustard, and poppy in a sauce pan over medium heat. Whisk until butter is melted and glaze is smooth. Preheat oven to 350 degrees. Pour glaze evenly over the rolls. Cover and refrigerate for up to 24 hours or bake, uncovered for 25 minutes until golden brown. Enjoy!

APPETIZERS + DIPS TURKEY, BACON, RANCH SLIDERS Cranberry Place Family INGREDIENTS 8 dinner rolls, cut in half (with sesame seeds) ½ c ranch dressing 1 lb bacon, cooked 1 lb turkey breast 1 c shredded mozzarella cheese ½ c shredded cheddar cheese 2 Tbsp melted unsalted butter

DIRECTIONS Preheat oven to 350 degrees. Spray a 9 x 13 inch baking dish with cooking spray. Layer in order, the bottoms of the buns, ranch, bacon, turkey, cheese, and then the tops of the buns. Brush the tops with melted butter. Cover with foil and bake for 20 minutes. Enjoy!

APPETIZERS + DIPS FRESH CORN AND BLACK BEAN SALSA The Isles Family INGREDIENTS 3 ears fresh corn on the cob, cooked & cut from the cob 1 15 oz can black beans, rinsed and drained 1 pt grape tomatoes, cut into very small pieces 3 scallions, finely chopped ¼ c chopped cilantro 1 – 3 jalapeno peppers, seeded, rids removed, minced 2 Tbsp fresh lime juice 2 Tbsp canola oil 1 – 2 cloves garlic, minced ¾ tsp salt

DIRECTIONS Combine all ingredients. Refrigerate for an hour to let flavors combine well. Serve with tortilla chips!

APPETIZERS + DIPS CHEESE BALL Karen Finnegan INGREDIENTS 8 oz cream cheese 8 oz taco mix shredded cheese 8 oz sharp shredded cheese 1 tsp Tabasco sauce ½ tsp paprika ½ tsp garlic salt 1 Tbsp Worcestershire sauce ½ tsp chili powder

DIRECTIONS In a bowl, mix together cream cheese, taco mix shredded cheese, and sharp shredded cheese. Mix in Tabasco sauce, paprika, garlic salt, Worcestershire sauce, and chili powder. Form into 3 medium sized balls. If desired, roll into crushed nuts. To store, cover in plastic wrap or put in a sealed container. Keep refrigerated for up to 2 weeks.

SALADS

SALADS ORZO PICNIC SALAD Lonny Boord INGREDIENTS 1 box orzo pasta 2 cans chunk pineapple, or 1 can chunk and 1 can crushed 2 large cans mandarin oranges 1 jar maraschino cherries 1 large container cool whip Âž c sugar 2 Tbsp flour 2 eggs 1 tsp salt 1 Tbsp cornstarch 1 Tbsp lemon juice

DIRECTIONS Cook macaroni until done, following the directions on the box. Rinse and set aside. Cook juices of all of the fruits with the second set of ingredients. (Put the fruits in a container and keep refrigerated until the next day.) Stir constantly until it boils. Mix cooked macaroni and fruit juice sauce, let stand overnight. The next day, add fruits and fold in cool whip. Mix thoroughly. Chill and serve.

SALADS LOADED BAKED POTATO SALAD Lonny Boord INGREDIENTS 5 lbs small unpeeled red potatoes, cubed 1 tsp salt ½ tsp pepper 8 hard-cooked eggs, chopped 1 lb sliced bacon, cooked and crumbled 2 c (8 oz) shredded cheddar cheese 1 sweet onion, chopped 3 dill pickles, chopped 1 ½ c (12 oz) sour cream 1 c mayonnaise 2 – 3 tsp prepared mustard

DIRECTIONS Place the potatoes in a greased 15 x 10 x 1 in. baking pan; sprinkle with salt and pepper. Bake, uncovered, at 425° for 40–45 minutes or until tender. Cool in pan on a wire rack. In a large bowl, combine the potatoes, eggs, bacon, cheese, onion, and pickles. In a small bowl, combine the sour cream, mayonnaise, and mustard; pour over the potato mixture and toss to coat.

SALADS NO TOSS SALAD Harry and Peggy Dressler INGREDIENTS ½ head of lettuce, chopped Salt & Pepper 1 Tbsp sugar ½ lb cooked bacon, chopped 4 – 6 hard boiled eggs, chopped 1 package frozen peas, thawed Sliced onion

DIRECTIONS Layer the ingredients in to a baking dish. Ice top with Hellman’s mayonnaise and pieces of swiss cheese. Refrigerate overnight or at least several hours.

SALADS BROCCOLI SALAD Harry and Peggy Dressler INGREDIENTS 1 large head of broccoli 2 stalks of celery ½ c raisins ½ c nuts ½ c bacon bits Dressing: 1 c mayonnaise ¼ c sugar ¼ c vinegar

DIRECTIONS In a mixing bowl, combine the mayonnaise, sugar, vinegar, raisins, and nuts. Add the broccoli and celery and toss to coat with dressing. Refrigerate for 1 hour. Just before serving, fold in bacon bits.

SALADS ORIENTAL SALAD Harry and Peggy Dressler INGREDIENTS Pieces of 2 types of lettuce Chopped celery Onion ½ – 2/ 3 can of mandarin oranges ½ c sugared slivered onions Dressing: ½ tsp salt Dash pepper 2 Tbsp sugar 2 Tbsp vinegar ¼ c oil Dash soy sauce 1 Tbsp parsley

DIRECTIONS Layer lettuce, chopped celery, onion, and mandarin oranges into salad bowl. Add slivered onions. (To coat with sugar, put 2 Tbsp sugar in a coated pan or skillet. Melt sugar and stir in almonds until browned. Spread on wax paper to cool. Break up when cool.) Add dressing before serving. Refrigerate until served.

SALADS SPINACH RICE SALAD Connie Coble-Roe INGREDIENTS 1 c Uncle Ben’s converted rice ½ c bottled Italian salad dressing 1 Tbsp soy sauce ½ tsp sugar 2 c fresh spinach cut into thin strips ½ c sliced celery ½ c sliced green onions, including tops 1/ 3 c crumbled crisp bacon

DIRECTIONS Cook rice according to directions. Transfer to bowl. Cool slightly. Combine dressing, soy sauce, and sugar. Stir into warm rice. Cover and chill. Fold in remaining ingredients before serving.

SALADS LIME JELL-O SALAD Dorothy Freeman INGREDIENTS 1 small box Lime Jell-O 1 c hot water 1 medium can crushed pineapple (drained, reserve 1 c of the juice) 1 small can fruit cocktail (drained) ½ jar Maraschino cherries ½ c chopped walnuts or pecans 1 small pkg cream cheese ½ pt whipping cream

DIRECTIONS Mix Jell-o with hot water and pineapple juice. Chill until just starting to thicken. Beat cream cheese until soft, add cream, then whip in Jell-o. Add fruit nuts and cherries. Chill until set.

SALADS WILTED LETTUCE Gina Bigley INGREDIENTS Large bowl of crisp leaf lettuce (or spinach) 6 - 8 slices of bacon Mushrooms Tomatoes Onions 1 pkg of Hidden Valley Ranch Dressing (Original)

DIRECTIONS Prepare dressing as directed and set aside. Fry bacon until crisp and place on a paper towel to absorb grease. Add dressing to the bacon grease, heat until warm. Crumble bacon on top of salad. Pour warm dressing over salad and toss. Serve immediately.

SALADS CRAB SALAD MELT Stacy Norris INGREDIENTS 3 asparagus spears or 12 snow peas, trimmed and thinly sliced (about 1/ 3 cup) 8 oz crabmeat, any shells or cartilage removed 1/ 3 c finely chopped celery ¼ c finely chopped red bell pepper 1 scallion, finely chopped 4 tsp lemon juice 1 Tbsp low-fat mayonnaise ¼ tsp Old Bay seasoning 2 - 5 dashes hot sauce Freshly ground pepper to taste 4 whole-wheat English muffins, split and toasted ½ c shredded Swiss cheese

DIRECTIONS Place rack in the upper third of the oven; preheat broiler. Place asparagus (or snow peas) in a medium microwave-safe bowl with 1 tsp water. Cover and microwave until tender, about 30 seconds. Add crab, celery, bell pepper, scallion, lemon juice, mayonnaise, Old Bay seasoning, hot sauce to taste, and pepper; stir to combine. Place English muffin halves, cut-side up, on a large baking sheet. Spread a generous ¼ cup of the crab salad on each muffin half and sprinkle each with 1 Tbsp cheese. Broil until the cheese is melted, 3 to 6 minutes.

SALADS FIESTA RANCH CHICKEN PASTA SALAD Cranberry Place Family INGREDIENTS 1 pkg of pasta 3 boneless chicken breasts, cooked and diced 1 packet taco seasoning mix 1 can black beans, drained and rinsed 1 can kidney beans, drained and rinsed 1 pkg frozen corn 1 onion, chopped 1 green pepper, chopped 1 can of olives, sliced 2 c grated cheddar cheese 2 tomatoes, chopped Dressing: 2 c mayonnaise 1 c buttermilk 1 pkg Hidden Valley Fiesta dip mix

INGREDIENTS Cook pasta; drain and cool. Combine with all of the other ingredients in a large mixing bowl, and then mix up the dressing. Add dressing to the salad and keep refrigerated until ready to serve. Right before serving, add in Frito corn chips to taste. Enjoy!

SIDES + SOUPS

SIDES + SOUPS SWEET POTATO HASH Danielle Taylor INGREDIENTS 3 large sweet potatoes, peeled and cubed into 1 in cubes 6 Tbsp olive oil ½ sweet onion, chopped 1 red bell pepper, chopped ½ green bell pepper, chopped Sea salt and ground pepper

DIRECTIONS Add the potatoes to a large saucepan of salted boiling water and simmer until tender. Drain and dry completely with paper towels. Meanwhile, heat 2 Tbsp oil in a large skillet over medium-high heat. Add the onion, red and green pepper, and sauté until tender and lightly golden, 5 to 6 minutes. Season with salt and pepper and remove to a bowl. Add the remaining 4 Tbsp oil to the skillet, and then add the drained and dried sweet potatoes. Cook in a single layer, stirring occasionally, on medium heat until they are tender for about 6 minutes. Increase the heat to high and cook, without stirring, until the potatoes are golden and crisp for about 2 more minutes. Gently stir in the pepper and onion mixture. Great all by itself or with a fried egg!

SIDES + SOUPS PASCHA EASTER BREAD Sue Grabowski INGREDIENTS 1 c milk 1/ 3 c sugar 1 tsp salt Â˝ c butter or margarine Â˝ c water 2 packages dry yeast 6 egg yolks 6 c flour (about) 1 c raisins

DIRECTIONS Scald milk. Add sugar, salt and butter. Cool to lukewarm. Measure warm water into large bowl. Sprinkle in yeast. Stir until dissolved. Add lukewarm milk mixture, egg yolks, and half of flour. Beat until smooth. Add raisins and remaining flour to make a soft dough. Knead for about 15 minutes. Place in greased bowl. Cover and rise in warm place until doubled in bulk, 1 hour. Punch down, let rise again until double in bulk, about 30 minutes. Divide into 2 loaves. Place in greased pans. Let rise until double about 45 minutes. Bake in preheated oven at 350 degrees for 45 minutes. Cool on rack. Before you put in oven brush with whole beaten eggs if you want it dark, with whites of an egg if you want it lighter.

SIDES + SOUPS HASH BROWN POTATO CASSEROLE Jenn Brenneman INGREDIENTS 1 30oz package frozen country-style hash brown potatoes 1 c shredded cheddar cheese 1 16oz container sour cream 2 cans Campbellâ&#x20AC;&#x2122;s cream of potato soup 1 small onion Â˝ c grated parmesan cheese

DIRECTIONS Spray 9 x 13 in baking dish. Preheat oven to 350 degrees. Stir potatoes, half the cheddar cheese, sour cream, soup, onion, and parmesan cheese in a large bowl. Season potato mixture as desired. Spread potato mixture into baking dish. Cover and bake for 45 minutes. Uncover dish, sprinkle with remaining cheddar cheese, and bake uncovered for another 45 minutes, or until potatoes are tender and top is lightly browned.

SIDES + SOUPS CHEESY POTATOES Jenn Brenneman INGREDIENTS 12 oz sour cream 1 can cream of chicken soup Shredded cheddar cheese 2 Tbsp butter Small onion, chopped 1 bag hash brown potatoes Salt and pepper

DIRECTIONS Preheat oven to 350 degrees. Grease a 9 x 13 in baking dish. Mix ingredients together. Sprinkle bread crumbs or chips on top. Bake for 45 minutes.

SIDES + SOUPS WENDY’S CHILI Carole Schomaker INGREDIENTS 1 ½ lbs 85% lean ground beef 10 oz can Campbell’s onion soup 6 oz can kidney beans 6 oz can of tomato paste 8 oz can tomato sauce 1 Tbsp chili powder 2 tsp cumin powder

DIRECTIONS Brown beef and drain, mashing with a fork. Add soup, tomato paste, tomato sauce, and spices and mix thoroughly. Drain kidney beans into the chili, but do not add beans yet. Heat thoroughly on low heat for 20 minutes. Add kidney beans and heat 10 minutes more.

SIDES + SOUPS ZUCCHINI PAPPARDELLE Jessica Harvey INGREDIENTS Zucchini Tomato sauce Cayenne Pepper Grated parmesan cheese

DIRECTIONS Using a vegetable peeler, shave zucchini into thin ribbons. Simmer in tomato sauce seasoned with a pinch of cayenne pepper. Top with grated parmesan.

SIDES + SOUPS CHEESY PESTO PULL APART BREAD Cranberry Place Family INGREDIENTS I can biscuits ½ c pesto ½ c shredded Monterey jack cheese ¼ c parmesan cheese

DIRECTIONS Preheat oven to 350 degrees. Cut biscuits into quarters. Place in a greased oven safe baking dish. Spread the pesto over top of the biscuits, distributing evenly. Spread jack cheese over top. Top with parmesan cheese. Bake 25 to 30 minutes until cooked through.

SIDES + SOUPS WAFFLES The Isles Family INGREDIENTS 2 c flour 2 eggs, separate 1 tsp salt 2 Tbsp sugar 2 c milk 3 tsp baking powder 4 Tbsp melted butter

DIRECTIONS Combine flour, salt, sugar and baking powder in a large mixing bowl. Beat egg whites until stiff and set aside. Beat yolks and milk and add to flour mixture. Add melted butter. Fold in egg whites. Ladle onto a prepared waffle maker.

SIDES + SOUPS CORINAâ&#x20AC;&#x2122;S MAC AND CORN CASSEROLE The Shutack Family INGREDIENTS 1 14.75 oz can creamed corn 1 11.25 oz can whole kernel corn 1 c elbow macaroni Â˝ c butter or margarine 8 oz cubed processed cheese food

DIRECTIONS Cook macaroni for 4 minutes in boiling water and drain. Mix together creamed corn, whole kernel corn and macaroni. Slice the butter or margarine and mix into the corn mixture along with the cheese. Place in a buttered casserole dish. Cover. Bake at 350 degrees for 30 minutes. Uncover, stir and bake uncovered for 30 more minutes.

SIDES + SOUPS HOT DOG SAUCE Sherree Hack INGREDIENTS 1 ½ c diced onion 1 /8 c salt 1 ½ oz chili powder ¼ Tbsp ground cloves 1 Tbsp nutmeg 1 Tbsp black pepper 1 ½ Tbsp paprika 1 Tbsp sugar 14 oz catsup 2 lb ground beef 5 c water 1 c flour

DIRECTIONS Brown ground beef, drain. Chop until fine. Mix all ingredients in large pan. Add 5 cups of water, let simmer 1 ½ hours. In the last 15 minutes, stir together 1 cup water and 1 cup flour to thicken. Pour into containers and freeze.

MAIN DISHES

MAIN DISHES THREE CHEESE BAKED ZITI WITH SPINACH Amanda Mesmer INGREDIENTS 1 package (16 oz) uncooked medium tube-shaped pasta (ziti) 1 bag (6 oz) baby spinach, washed (about 4 c) 1 jar (1 lb 9 oz) Prego Marinara Italian Sauce 1 c ricotta cheese 4 oz shredded mozzarella cheese (about 1 c) ¾ c grated Parmesan cheese ½ tsp garlic powder ¼ tsp ground black pepper

DIRECTIONS Preheat at 350 degrees. Prepare the pasta according to the package directions. Add the spinach during the last minute of the cooking time. Drain the pasta and spinach well in a colander. Return them to the saucepot. Stir the sauce, ricotta, ½ cup of the mozzarella cheese, ½ cup of the Parmesan cheese, garlic powder, and black pepper into the pasta mixture. Spoon the pasta mixture into a 13 x 9 x 2 in shallow baking dish. Sprinkle with the remaining mozzarella and Parmesan cheeses. Bake at 350 degrees for 30 minutes or until it's hot and bubbling.

MAIN DISHES HAMBURGER STROGANOFF Sue Grabowski INGREDIENTS 1 lb Lean ground beef ½ c chopped onion 4 oz cooked egg noodles 1 can of 98% fat free cream of mushroom soup 1 can sliced mushrooms (optional) ½ c low fat sour cream Salt and pepper to taste

DIRECTIONS Brown ground beef and onion, drain fat. Stir in cooked noodles, cream of mushroom soup, sliced mushrooms and salt and pepper. Simmer about 5–10 minutes. Remove from heat and stir in sour cream.

MAIN DISHES CHICKEN DIVAN Sue Grabowski INGREDIENTS 16 oz package frozen broccoli 2 c diced cooked chicken breast 2 cans cream of chicken soup 1 tsp lemon juice 1 c mayonnaise ¼ tsp curry powder ½ – 1 c shredded Velveeta or cheddar cheese

DIRECTIONS Cook broccoli according to package directions and drain well. Grease a 9 x 13 in pan with butter. Arrange cooked broccoli on the bottom. Place chicken on top. Combine mayonnaise, soup, lemon juice, and curry powder. Pour over chicken. Bake 25 minutes at 350 degrees. Remove from oven and sprinkle cheese on top. Bake 5 minutes more.

MAIN DISHES SALSA VERDE CHICKEN AND RICE Jessica Rousseau INGREDIENTS 1 lb boneless, skinless chicken breasts Salt and pepper to taste 1 â&#x20AC;&#x201C; 2 Tbsp olive oil 1 c uncooked long grain rice 2 c chicken broth 1 c salsa verde (or any other favorite salsa)

DIRECTIONS Rinse the chicken breasts and pat dry. Cut into bite-sized pieces. Season generously with salt and pepper. In large pot, heat the olive oil over medium-high heat. When the oil is very hot, add the chicken in a single layer and cook until the outside is golden brown, about 1 â&#x20AC;&#x201C; 2 minutes per side. Add the rice, salsa verde, and chicken broth. Bring to a boil then cover, reduce heat to low, and simmer for 20 minutes until the rice is tender. Serve and enjoy!

MAIN DISHES HAWAIIAN CHEESEBURGER Cranberry Place Family INGREDIENTS 1 lb lean ground beef 1 packet dry onion soup mix 1 can pineapple rings, divided 4 oz goat cheese, divided Balsamic vinegar glaze for garnish (to taste, optional)

DIRECTIONS Mix ground beef with onion soup mix and make 2 or 4 burger patties. Broil until preferred doneness. Top with 1 â&#x20AC;&#x201C; 2 oz of the goat cheese and 1 slice of pineapple. Broil for 2 â&#x20AC;&#x201C; 3 minutes. Goat cheese should melt a little and pineapple should be charred or caramelized. Remove from pan and plate. Drizzle burgers with balsamic glaze and serve with buns.

MAIN DISHES CHICKEN PARMESAN Alice and Tom McKenna INGREDIENTS 6 chicken breasts Âź c bread crumbs 1 c parmesan cheese 1 Tbsp parsley flakes 2 tsp garlic salt Â˝ tsp black pepper 1 stick margarine

DIRECTIONS Preheat oven to 400 degrees. Mix all dry ingredients in a large bowl. Melt margarine. Dip chicken in margarine and then dry ingredient mixture until evenly coated. Place chicken on a greased cookie sheet. Pour remaining margarine over chicken. Bake for 10 minutes on each side or until desired brownness.

MAIN DISHES CHICKEN BACON RANCH PASTA Danielle Taylor INGREDIENTS 1 lb of penne pasta 10 slices of bacon 1 Tbsp butter 2 boneless skinless chicken breasts, cut into bite size pieces 2 Tbsp all purpose flour 1 packet of Hidden Valley Ranch Dressing Mix (Original) 2 c milk 1 c shredded cheddar cheese (I always add more)

DIRECTIONS Cook pasta according to package, drain and return to pot and keep warm. Cook bacon in a large skilled over medium heat until crisp, drain on paper towels. Drain all but 2 - 3 Tbsp of bacon drippings from the pan. Season chicken with salt and pepper. Crumble bacon. Add butter to the reserved bacon drippings and then add chicken, cook until no longer pink. Sprinkle flour and ranch dressing mix over the chicken, stirring to coat evening. Stir in milk and cook, stirring occasionally. Stir in cheddar cheese and half of the reserved bacon, cook and stir until cheese is melted. Add pasta to skillet. Serve each plate of pasta with more bacon sprinkled over top.

MAIN DISHES MELT IN YOUR MOUTH CHICKEN BAKE Cranberry Place Family

INGREDIENTS 1 lb boneless, skinless chicken breasts, cubed ¾ c mayonnaise or Greek yogurt 1 c fresh parmesan cheese ½ tsp seasoned salt ½ tsp ground black pepper 4 garlic cloves, minced ½ tsp red pepper flakes ½ c Italian bread crumbs

DIRECTIONS Grease a 9 x 13 baking pan and place chicken evenly on bottom. In a small bowl, combine the mayonnaise (or yogurt), cheese, salt, pepper, garlic, and red pepper flakes. Evenly spread mixture on top of chicken, coating entirely. Sprinkle bread crumbs on top of mixture. Place pan in preheated oven, 375, and bake for 30 to 35 minutes, or until chicken is cooked through. Remove from oven and use slotted spoon to scoop chicken on top of pasta, rice, or onto plate. Enjoy!

MAIN DISHES HOMEMADE PHILLY CHEESESTEAK SANDWICH Cranberry Place Family INGREDIENTS Rolls: 1 envelope active dry yeast 4 tsp sugar 3 c all purpose flour 1 Â˝ tsp salt 1 1/ 3 c lukewarm water 2 Tbsp olive oil Sandwich filling: 2 lbs thinly sliced ribeye or striploin beef Salt and pepper to season A little canola oil Sliced provolone cheese A little Worcestershire sauce (optional)

DIRECTIONS In a small bowl or measuring cup, dissolve 1 tsp sugar in 1/ 3 c lukewarm water. Sprinkle the yeast over the water and let stand for 10 to 15 minutes until the yeast activates and becomes foamy. Meanwhile, combine the flour, 3 tsp sugar and salt in the bowl of a stand mixer. Add the proofed yeast and the remaining cup of warm water. Mix with a dough hook on low speed until the dough has been kneaded for at least 5 minutes before adding the olive oil and letting it work its way into the dough. Turn the dough out onto a very lightly

DIRECTIONS CONTINUED ON NEXT PAGE 54

MAIN DISHES HOMEMADE PHILLY CHEESESTEAK SANDWICH DIRECTIONS, CONTINUED floured bread board or counter top. Knead the dough by hand for at least 5 minutes, using as little flour as possible. Use the heel of our hand to stretch the dough across the kneading surface, the fold the dough back over itself, turn it around a half a turn and do the same. Keep repeating process for 5 to 10 minutes. The dough should appear relatively smooth, but still sticky to the touch. Lightly oil a large boil and place dough inside. Cover with plastic wrap and let sit in a warm place for about an hour, or until the dough doubles in size. On a lightly floured surface, knead the dough back into a ball and cut into 6 equal parts. Form the dough pieces into about 5 inch lengths and place them a couple of inches apart on a cookie sheet lined with parchment paper. Very lightly brush rolls with olive oil. Drape cookie sheet loosely with plastic wrap and let the rolls rise for at least another hour. Preheat the oven fully to 425 degrees. Place a small tray of boiling water in the back corner of the oven. Using a sharp knife, quickly cut a Âź inch dep slit down the center line of the rolls before immediately popping the tray into the preheated oven. Bake for 10 minutes before reducing the heat to 400 degrees. Bake for an additional 20 to 25 minutes until the rolls are golden brown. To prepare the steak and cheese, slice the beef as thinly as possible and cut the slices into strips. Toss the strips in salt and pepper to season. Heat a large saute pan and add a little canola oil. Throw half of the beef strips into the hot pan and quickly stir fry. Add a little Worcestershire sauce, if desired. Divide beef into 2 portions the size and shape of the rolls. Lay slices of cheese on top and place lid on pan for 15 to 20 seconds to allow cheese to melt. Transfer meat to and cheese onto a split sub roll. Top with caramelized onions, mushrooms, or peppers if you like. Serve immediately! 55

MAIN DISHES RUSTIC GARLIC CHICKEN THIGHS Cranberry Place Family INGREDIENTS 2 Tbsp olive oil 6 to 8 chicken thighs, deboned, skin on Salt and pepper to taste 2 heads of garlic, separated and peeled 2 Tbsp flour Âž c white wine 1 c low sodium chicken broth 2 tsp thyme 2 Tbsp butter

DIRECTIONS Preheat oven to 400 degrees. In skillet, heat oil over medium heat. Add chicken, skin side down and season with salt and pepper. Cook until brown on all sides, about 10 minutes total. Transfer chicken pieces to plate. Slightly reduce heat and add garlic until it browns, stirring regularly. Sprinkle garlic with flour, stir to coat, return chicken pieces to pan and cover tightly with a lid. Transfer pan to oven and bake for 15 minutes. Remove pan from oven and return to stove top. Transfer chicken pieces back out of pan to a new clean plate. Turn burner to medium to high heat and whisk in the wine, making sure to scrape all of the crusty bits off the bottom of the pan. Add chicken broth and thyme, then reduce heat until sauce thickens, about 5 minutes. Remove from heat and swirl in butter. Taste and adjust salt and pepper. Return chicken to the pan to rewarm and coat with the sauce before serving.

MAIN DISHES ROOT BEER PULLED PORK Cranberry Place Family INGREDIENTS 2 lbs pork tenderloins 12 oz root beer 1 c BBQ sauce 1 tsp Kosher salt Â¼ tsp ground black pepper

DIRECTIONS In a crockpot, whisk together the root beer, BBQ sauce, salt and pepper. Add pork tenderloins. Heat on low for 8 hours. Shred pork with two forks. Serve on a bun with additional BBQ sauce if deserved.

MAIN DISHES OVEN ROASTED KIELBASA AND POTATOES Cranberry Place Family INGREDIENTS 1 pkg kielbasa - cut into circles 5 large potatoes peeled and chopped into Â˝ inch cubes Olive oil Salt and pepper to taste Sweet paprika Thyme 1 c sharp cheddar

DIRECTIONS Preheat oven to 400 degrees. Drizzle baking sheet with oil. Spread oil over the pan. Set aside. Put kielbasa and potatoes into a large bowl. Drizzle with olive oil, salt, pepper, paprika, and thyme. Toss together with hands until evenly distributed. Spread out over baking sheet. Roast for 45 minutes to an hour, stirring every 15 minutes. Turn off oven. Scatter the cheese on top of the meat and potatoes. Pop back in the oven a few minutes to melt the cheese. Serve immediately.

MAIN DISHES FRENCH TOAST CASSEROLE Cranberry Place Family INGREDIENTS Â˝ c melted butter 1 c brown sugar 12 slices of bread 4 eggs 1 Â˝ c milk 1 tsp vanilla Cinnamon to taste

DIRECTIONS Melt butter in microwave, stir in brown sugar. Pour butter/sugar mix into bottom of a 9 x 13 inch pan and spread evenly. Beat eggs, milk, vanilla, and cinnamon. Lay a single layer of toast in pan (6 slices). Spoon half of egg mixture on bread layer. Add a second layer of toast. Spoon on remaining mixture. Cover and bake at 350 degrees for 45 minutes, uncover for the last 15 minutes. Sprinkle with powdered sugar or cinnamon and enjoy!

MAIN DISHES CHICKEN CORDON BLEU CASSEROLE Cranberry Place Family INGREDIENTS 5 to 6 cups of shredded chicken ½ lb very thinly sliced deli ham, chopped ¼ lb thin sliced baby Swiss Sauce: 4 Tbsp butter 4 Tbsp flour 3 c whole milk 2 Tbsp lemon juice 1 Tbsp Dijon mustard ¾ tsp salt ½ tsp smoked paprika ¼ tsp white pepper

Topping: 1 ½ c panko bread crumbs 4 Tbsp butter, melted ½ tsp seasoning salt 1 ½ tsp parsley

DIRECTIONS To make the sauce, melt butter in large saucepan over medium heat. When butter is melted, quickly stir in flour to form smooth roux. Do not brown. Once smooth and bubbly, slowly pour in the cold milk while stirring briskly to make a smooth sauce. Cook over medium heat, stirring constantly until sauce thickens. Stir in lemon juice, mustard, salt, paprika, and pepper. Bring sauce back to low boil and turn off heat. Preheat oven to 350 degrees. Grease a 9 x 13 inch baking dish. Set aside. Put shredded chicken on the bottom of baking dish. Place ham on top of the chicken. Lay Swiss on top of the ham. Pour sauce evenly over the casserole. Pay attention to the corners! For the topping, melt butter and stir in bread crumbs and parsley. Sprinkle over the top of casserole. Bake for 45 minutes until hot and bubbly and light golden brown. Let sit for 10 minutes before serving. 60

MAIN DISHES CHEESE AND CRACKER MEATLOAF The Isles Family INGREDIENTS 1 c chopped onion 1 ½ lb ground beef 2 c coarsely crumbled saltine crackers 1 tsp salt ½ tsp celery salt ½ tsp paprika ¼ tsp pepper 2 eggs 1 c milk ½ lb cheddar cheese cut in cubes

DIRECTIONS Mix together ingredients and form into a loaf. Bake on a greased pan at 350 degrees for 1 hour.

MAIN DISHES BURGER BUNDLES The Isles Family INGREDIENTS 2 c stuffing 1 lb ground beef 1/ 3 c evaporated milk 1 10 oz can condensed cream of mushroom soup 1 Tbsp ketchup 2 tsp Worcestershire sauce

DIRECTIONS Combine ground meat and evaporated milk. Divide into 5 thin patties, about 5 â&#x20AC;&#x201C; 6 inches in diameter. Best to form the patties on waxed paper. Add 1/ 3 cup stuffing to each patty. Wrap and seal meat over the stuffing and form meat into a miniature loaf. Put seam side down in a baking dish. Combine soup, ketchup and Worcestershire sauce; heat until bubbly. Pour over the meat. Bake loosely covered in a 350 degree oven for 45 â&#x20AC;&#x201C; 50 minutes.

MAIN DISHES HOMEMADE CORN DOGS Cranberry Place Family INGREDIENTS 1 ½ c yellow cornmeal 1 ¼ c all-purpose flour ¼ c sugar 1 Tbsp baking powder ¼ tsp salt 1 egg, beaten 1 ½ c buttermilk 1 Tbsp vegetable oil 1 Tbsp honey 1 (10 count) pack of hot dogs 10 wooden skewers 2 qts vegetable oil, for frying

DIRECTIONS In a medium or large pot, add the oil. Turn the heat to medium and heat oil to 350 degrees. In a large bowl, stir together the cornmeal, flour, sugar, baking powder, and salt. Add the beaten egg until combined. Batter should be a little thicker than pancake batter. Remove hot dogs from package and wipe dry with a paper towel. Stick a wooden skewer into each hot dog lengthwise. Pour the batter into a tall drinking glass. Holding by the skewer, take one hot dog and dunk it into the batter. Slowly remove from the batter and let a little excess batter drip back into the cup. Immediately place it into the oil. Turn as necessary to brown all sides. Cook for 2 to 3 minutes or until all sides are deep golden brown. Lay on paper towels to drain grease. Repeat with all hot dogs.

KID FRIENDLY

KID FRIENDLY TODDLER SNACK MIX Lea Brenneman INGREDIENTS 1 box of teddy grahams (any flavor) 1 bag of goldfish grahams (any flavor) 1 box of Cheerios or any cereal

DIRECTIONS Combine all ingredients in a big bowl. Mix together and serve. Enjoy!

KID FRIENDLY ANTS ON A LOG Jolynn Brenneman INGREDIENTS 1 stalk of celery 1 jar of peanut butter 1 box of raisins

DIRECTIONS Cut celery into logs. Spread peanut butter on celery. Evenly place raisins on peanut butter.

KID FRIENDLY SLUSHIES Jessica Harvey INGREDIENTS 1 package JELL-O (any flavor) 1 c boiling water 2 c ginger ale

DIRECTIONS Dissolve gelatin dessert in boiling water. Add ginger ale and pour into an 8 inch square pan. Freeze until firm, 4 hours or overnight. To serve, use an ice cream scoop to fill serving dishes, paper cups or ice cream cones. Serve immediately. Tip: Substitute your favorite carbonated beverage for the ginger ale. Serve with sliced fresh fruit, if desired.

KID FRIENDLY DIRT CUPS Danielle Taylor INGREDIENTS 1 package JELL-O chocolate instant pudding 2 c thawed COOL WHIP Whipped Topping 20 Oreos, crushed Gummy worms

DIRECTIONS Prepare pudding according to package directions. Fold in whipped topping and half of crushed cookies. To assemble, place about 1 Tbsp crushed cookies in bottom of dessert dishes. Fill dishes three-quarter full with pudding mixture. Top with remaining crushed cookies. Garnish with gummy worms. Chill if not serving immediately.

KID FRIENDLY FRUITY PIZZA FAVORITES Jessica Harvey INGREDIENTS 2 package JELL-O grape gelatin dessert 2 c boiling water 1 c cold water Thawed Cool Whip Whipped Topping Assortment of fresh fruit pieces

DIRECTIONS Dissolve gelatin dessert in boiling water, stirring until completely dissolved, about 2 minutes. Stir in cold water. Pour into 13 x 9 inch pan. Refrigerate until firm, about 3 hours or overnight. To assemble, place about 4 inches of warm, not hot, water in sink. Dip pan in water just to top of pan for 5 seconds. Cut out circles using a 4 inch round cookie cutter or rim of a drinking glass. Lift carefully out of pan and place on serving plate. Spoon whipped topping onto center of gelatin, and spread to within Â˝ inch of edge. Decorate with pieces of fruit!

KID FRIENDLY NO-BAKE CEREAL BARS Cranberry Place Family INGREDIENTS 1 c light corn syrup 1 c sugar 1 Âź c peanut butter 6 c Cheerios cereal 2 c semisweet chocolate chips

DIRECTIONS Lightly butter 13 x 9 inch pan. In 4 to 5 quart Dutch oven, heat corn syrup and sugar to boiling over medium-high heat, stirring constantly. Cook until sugar is dissolved; remove from heat. Add 1 cup of the peanut butter; stir until smooth. Add cereal and mix well. Immediately press into buttered pan. In a 2 quart saucepan over low heat, melt chocolate chips with remaining Âź c peanut butter, stirring constantly. Spread evenly over bars. Refrigerate about 30 minutes or cool completely at room temperature before cutting into bars.

KID FRIENDLY S’MORE SNACK CAKE Michelle Wetzel INGREDIENTS 1 package yellow cake mix, prepared 1 ½ c bear shaped graham crackers, divided 1 c chocolate chunks 1 ½ c miniature marshmallows

DIRECTIONS Preheat oven to 350 degrees. Grease a 13 x 9 inch baking pan. Prepare cake mix according to package directions. Spread batter in prepared pan. Sprinkle with ½ c bears and ½ c chocolate chunks. Bake 30 minutes. Remove cake from oven and sprinkle with remaining ½ c chocolate chunks and marshmallows. Arrange remaining 1 c bears evenly over top of cake. Bake 8 minutes or until marshmallows are golden brown. Cool completely before serving.

KID FRIENDLY WALKING TACOS Amanda Klobuchar INGREDIENTS 1 lb ground beef 1 packet taco seasoning mix Tomatoes, chopped Lettuce, shredded Onion, chopped Black olives, sliced Shredded cheese Sour cream Taco sauce or picante sauce Individual lunch-sized bags of corn chips (Fritos, Doritos, or Tostitos)

DIRECTIONS Brown the ground beef, drain, and return to pan. Add taco seasoning mix according to directions on packet. To assemble, carefully open a bag of corn chips along the sealed direction being careful not to â&#x20AC;&#x153;tearâ&#x20AC;? the bag (because it is your bowl!). Add whatever toppings your heart desires. Be careful not to fill bag too full as it will be hard to mix up. Stick a fork in it and take it off.

DESSERTS

DESSERTS STEWED FRESH BERRIES Danielle Taylor INGREDIENTS 3 half-pints fresh raspberries, divided Half-pint fresh blueberries Âź c sugar Âź tsp orange zest 1/ 3 c water

DIRECTIONS Combine a half-pint of raspberries, all the blueberries, sugar, zest and 1/ 3 cup water in a saucepan and bring to a boil. Lower the heat and cook uncovered over medium-low heat, stirring occasionally, for 8 to 10 minutes. The juice will become a syrup and the berries will be slightly cooked. Turn off the heat, stir in the remaining raspberries. Recommended served over pound cake with some vanilla ice cream!

DESSERTS WHITE CHOCOLATE SNACK MIX Sue Grabowski INGREDIENTS 10 oz pretzels 10 c Chex cereal 2 c salted nuts 14 oz M&M’s 22 oz white chocolate for dipping or candy making

DIRECTIONS Line 3 baking sheets with waxed paper or parchment paper. Set aside. In a large bowl, combine pretzels, cereal, nuts, and M&M’s. Set aside. Melt chocolate in microwave or double boiler. Pour over cereal mixture and mix well. Spread onto prepared baking sheets. Cool in refrigerator or freezer. Break apart and store in airtight container.

DESSERTS CHERRY BON BONS Sue Grabowski INGREDIENTS 2 jars maraschino cherries* ½ c butter softened ¾ c powdered sugar 1 Tbsp vanilla 1 ½ c sifted flour ⅛ tsp salt ½ lb flaked coconut Cherry icing

DIRECTIONS Drain cherries well. Save juice. Cream butter, sugar, and vanilla until blended. Add flour and salt and blend well. If dough appears dry add 1 or more teaspoons of milk. Place about 1 teaspoon of dough in palm of hand and flatten. Place cherry in center of dough and wrap cherry. Place on ungreased baking sheet. Bake in 350 degree oven 12 to 15 minutes. Do not brown. Cool completely. Prepare cherry icing. Cherry Icing: Add milk if too thick. Dip baked cookies in glaze and let drip. Roll in coconut until covered.

*This recipe makes about 25 to 30 cookies depending upon the size of the cherries. You may need more or less than 2 jars depending on the amount of cherries in the jar. Check the label on the jar for number of cherries.

DESSERTS BANANA SPLIT CAKE Sue Grabowski INGREDIENTS 2 c graham cracker crumbs 2 sticks butter or margarine melted 2 c powdered sugar 1 tsp vanilla 4 Tbsp pineapple juice from pineapple 4 large bananas 20 oz can crushed pineapple (drained well) Cool Whip Hersheyâ&#x20AC;&#x2122;s chocolate syrup Ground nuts Cherries (optional)

DIRECTIONS 1st Layer: Mix and press graham cracker crumbs and 1 stick butter or margarine into a 9 x 13 x 2 in pan. 2nd Layer: Beat powdered sugar, 1 stick butter or margarine, vanilla, and pineapple juice together and spread over graham crackers. 3rd Layer: Slice about 4 large bananas long way and put on top of 2nd layer. 4th Layer: Pour in crushed pineapple and spread Cool Whip on top. Drizzle Hersheyâ&#x20AC;&#x2122;s chocolate syrup over top, sprinkle with ground nuts, and top with cherries if desired. Chill well.

DESSERTS AUNT WANDA’S BANANA BREAD Sue Grabowski INGREDIENTS ½ c oleo or margarine 2 eggs 2 c flour 1 tsp salt ½ c chopped nuts 1 c sugar 3 large bananas, mashed 1 tsp soda 1 tsp vanilla

DIRECTIONS Mix everything but nuts together with an electric mixer. Fold in nuts. Pour into greased loaf pan. Bake at 350 degrees for 1 hour.

DESSERTS PEANUT BUTTER SWIRL BARS Sue Grabowski INGREDIENTS ½ c crunchy peanut butter ½ c butter softened ¾ c packed brown sugar 3 ¾ c sugar 2 eggs 2 tsp vanilla 1 c flour 1 tsp baking powder ¼ tsp salt 12 oz chocolate chips

DIRECTIONS Preheat oven to 350 degrees. In large bowl combine peanut butter, butter, brown sugar, and sugar. Beat until creamy. Gradually beat in eggs and vanilla. Blend in flour, baking powder, and salt. Spread in greased 13 x 9 x 2 in pan. Sprinkle chocolate chips on top. Place in oven for 3 minutes. Remove from oven. Run knife through to marbleize. Return to oven and bake for 30 minutes. Cool and cut into bars.

DESSERTS SPICE CAKE Anna Dilella INGREDIENTS 2 c brown sugar Âž c butter 2 egg yolks 1 Âź c sour milk 1 tsp baking soda 1 tsp baking powder 1 tsp ground cloves 1 tsp ground cinnamon 2 1/ 3 c flour 1 tsp vanilla Caramel icing: 3 c light brown sugar 1 c light cream 2 Tbsp unsalted butter 1 tsp pure vanilla extract

DIRECTIONS Grease and flour 9 x 13 in pan. Bake at 350 degrees for about 40 minutes or until toothpick comes out clean. Let cool and ice with caramel icing. Caramel icing: Whisk together sugar, cream cheese, and butter in a medium bowl. Set bowl over simmering water (double boiler), cook until thickened (about 20 minutes). Remove bowl from heat, stir in vanilla. Let cool.

DESSERTS APPLE CAKE Connie Coble-Roe INGREDIENTS 4 c diced apples 2 c sugar 2 beaten eggs ¾ c oil 3 c flour 2 tsp baking soda ½ tsp salt 2 tsp vanilla 1 cup chopped nuts

DIRECTIONS Preheat oven to 350 degrees. Grease and flour a 13 x 9 x 2 in pan. Pour sugar over apples in a large bowl. Add beaten eggs and let stand for 1 hour. Mix all remaining ingredients and add to apple mixture. Bake for 45 minutes.

DESSERTS CHERRY SURPRISE Michele Sieg INGREDIENTS 1 can cherry pie filling 1 can sweetened condensed milk 1 can crushed pineapple 1 large tub Cool Whip, thawed

DIRECTIONS Mix together ingredients. Freeze overnight or at least 3 hours and serve!

DESSERTS CHOCOLATE ZUCCHINI CAKE Carole Schomaker INGREDIENTS 3 oz unsweetened chocolate 3 c flour 1 ½ tsp baking powder 1 tsp baking soda 1 tsp salt 4 eggs 3 c granulated sugar 1 ½ c salad oil 3 c grated zucchini 1 c walnuts, finely chopped (optional)

DIRECTIONS Melt chocolate and cool. Grease a 10 in bundt/tube pan. Sift dry ingredients. In a large mixer bowl, mix the eggs and sugar and beat well. Add the oil and chocolate using low speed until thick. Add the flour, zucchini, and nuts, mixing at a very low speed. Mixture will be very thick. Bake at 350 degrees for 60 minutes. When done, knife will come out clean. Flip and cool.

DESSERTS PUMPKIN ROLL Cranberry Place Family INGREDIENTS 3 eggs 1 c sugar 2/ 3 c canned pumpkin 1 tsp baking soda 1 tsp salt ½ tsp cinnamon ¾ c flour Cream Cheese Filling: 1 8 oz pkg cream cheese 2 Tbsp margarine 1 tsp vanilla 1 c powdered sugar

DIRECTIONS Beat eggs well, about 5 minutes. Gradually add sugar. Add remaining ingredients. Grease jelly roll pan lined with wax paper. Pour batter into pan and bake at 375 degrees for 10 – 15 minutes. Sprinkle with powdered sugar. Turn onto a towel lengthwise. Let the cake cool for a minute or so and pull away wax paper. Roll up the towel and cake lengthwise. Place on a rack and let cool thoroughly. Once completely cool, unroll and remove the towel. Spread the filling and roll the cake back up. Trim ends straight. Refrigerate. Sprinkle with powdered sugar before serving.

DESSERTS ZUCCHINI CAKE Tammy Tumminello INGREDIENTS ½ c margarine ½ c oil 1 ¾ c sugar 2 eggs ½ c sour milk ½ tsp lemon juice 2½ c flour 1 tsp vanilla 4 Tbsp cocoa ½ tsp baking powder 1 tsp baking soda ½ tsp cinnamon ¼ tsp cloves 2 c ground zucchini

DIRECTIONS Preheat oven to 350 degrees. Cream the margarine, oil, and sugar. Add all other ingredients, except zucchini. Stir in zucchini. Pour into 9 x 13 x 2 in pan, and sprinkle chocolate chips on top. Bake for 40 – 45 minutes.

DESSERTS CINNAMON SWIRL COFFEE CAKE Alice and Tom McKenna INGREDIENTS ¼ lb melted butter (or margarine) 1 c sugar 2 c flour 2 eggs 1 tsp baking powder 1 tsp baking soda ¼ tsp salt 1 tsp vanilla ½ pint sour cream Topping: 1 tsp cinnamon 1/ 3 c sugar ½ c chopped nuts

DIRECTIONS Preheat oven to 350 degrees. Mix all ingredients except sour cream. Add sour cream. Pour half of batter into greased and floured tube pan. Sprinkle half of the cinnamon-sugar topping mixture over top. Add the rest of the batter and top with remaining cinnamon-sugar mixture. Bake for 45 minutes.

DESSERTS ANISE COOKIES Dorothy Freeman INGREDIENTS 6 eggs (room temperature) 2 c sugar Âź tsp Anise oil 1 tsp Anise seed crushed 4 c sifted flour

DIRECTIONS Beat eggs for 5 minutes. Add sugar and beat for 15 minutes (no less). Add Anise oil and seed to egg mixture. Stir in flour and mix well. Drop by teaspoon on parchment lined cookie sheet sprayed with cooking spray. Let stand overnight or 8 to 12 hours in a cool room. Bake at 350 degrees 15 min. When the Anise gods smile down on you, your cookies will have a raised crispy top with a chewy base, otherwise you will have a flat chewy cookie. In either case, they are delicious.

DESSERTS NUT BREAD Dorothy Freeman INGREDIENTS 3 c flour 3 tsp baking powder 1 tsp salt ¾ c sugar 1 c chopped walnuts 2 eggs (well beaten) 4 Tbsp melted butter 1 ¼ c milk

DIRECTIONS Combine dry ingredients. Mix eggs, shortening and milk. Stir in dry ingredients and mix well. Add nuts. Bake at 350 degrees for 45 minutes in 2 small lined loaf pans. Serve with softened cream cheese.

DESSERTS ROOT BEER FLOAT PIE Cranberry Place Family INGREDIENTS Âž c root beer Â˝ c milk 1 box instant vanilla pudding mix 2 Tbsp root beer concentrate 1 (8 oz) tub Cool Whip Free, thawed 1 prepared graham cracker crust Cherries and whipped cream, for garnish (optional)

DIRECTIONS In a large bowl, whisk together the root beer, milk, root beer concentrate and pudding mix for 2 minutes or until mixture thickens. Fold in the Cool Whip until mixture is uniform and combined. Pour the mixture into the prepared graham cracker crust and freeze for about 8 hours or overnight. Once frozen, cut into slices and garnish with whipped cream and cherries, if desired. Store pie in freezer.

DESSERTS STRAWBERRY MILKSHAKE CUPCAKES Cranberry Place Family INGREDIENTS Cupcakes: 1 box white cake mix 4 tsp malt powder 4 egg whites ½ c sour cream 1 c milk 1 tbsp vanilla extract ¼ tsp sea salt Frosting: 2 c heavy ceram ½ c confectioners’ sugar 1/ 3 c strawberries and cream instant pudding mix 3 tbsp strawberry milk powder Sprinkles

DIRECTIONS Preheat oven to 375 degrees. Line cupcake pan with liners. Beat all ingredients together until smooth. Fill liners about 2/ 3 full of batter. Turn oven down to 350 degrees. Bake cupcakes for 18 to 20 minutes. Test with a toothpick to check for doneness. Transfer cupcakes to cooling rack. For frosting, combine all ingredients in a stand mixer or large bowl and whip until frosting stands stiff, about 2 to 3 minutes. Do not over mix. Pipe onto cooled cupcakes, top with sprinkles and enjoy. 92

DESSERTS ANGEL FOOD MEDLEY Linda Grochowski INGREDIENTS 2 Tbsp Knox gelatin 8 Tbsp cold water 2 c boiling water 2 c orange juice Juice of 2 fresh lemons 2 c sugar ½ tsp salt 1 pint Whipping cream 1 large Cool Whip 1 or 1 ½ Angel food cake

DIRECTIONS Soak gelatin in cold water until thick. Add boiling water and stir. Add juices and sugar. Stir until dissolved. Refrigerate until like syrup, about 2 hours. Whip whipping cream until stiff. Fold in whipping cream and place in a 13 x 9 x 2 inch pan. Break up angel food cake into bite-sized pieces. Put cake pieces in sauce and refrigerate over night. Frost with Cool Whip and garnish with fruit.

DESSERTS RED VELVET CREAM CHEESE BROWNIES Cranberry Place Family INGREDIENTS 1 Duncan Hines red velvet cake mix ¾ c butter, melted 1 egg ½ c water 1 c semi-sweet chocolate chips Filling: 4 oz cream cheese, softened 1 egg 3 Tbsp sugar ¼ tsp vanilla

DIRECTIONS Preheat oven to 325 degrees. Mix first five ingredients and pour into 9 x 12 inch glass pan. Mix filling ingredients together. Pour over top of the brownie mix. Take a knife and swirl through mix, making a marble design. Bake 40 to 45 minutes. Cool completely before cutting.

DESSERTS MINI OREO CHEESECAKES Cranberry Place Family INGREDIENTS 1 pkg of Oreos (30 whole, 12 chopped) 2 lb cream cheese - room temperature 1 c sugar 1 tsp vanilla 4 eggs, room temperature, lightly beaten 1 c sour cream Pinch of salt

DIRECTIONS Preheat oven to 275 degrees. Line standard muffin tins with liners. Place one whole Oreo in the bottom of each lined cup. With mixer on medium speed, beat cream cheese until smooth, scraping down the sides of the bowl as needed. Gradually add sugar and beat until combined. Then add vanilla. Drizzle in eggs a little at a time, beating to combine and scraping down the sides of the bowl as needed. Beat in sour cream and salt. Stir in chopped cookies by hand. Divide evenly among cookie lined cups, filling each almost to the top. Bake for about 22 minutes or until filling is set, rotating the pan about halfway through. Transfer to wire rack to cool completely. Refrigerate at least 4 hours, preferably overnight. Remove from tins just before serving.

DESSERTS COPYCAT STARBUCKS LEMON BREAD Cranberry Place Family INGREDIENTS Cake: 1 pkg yellow cake mix 1 pkg non-instant lemon pudding mix ½ c vegetable oil 4 large eggs 8 oz sour cream ½ c milk 6 Tbsp freshly squeezed lemon juice Icing: 2 ½ c confectioners’ sugar 3 Tbsp freshly squeezed lemon juice

DIRECTIONS Preheat oven to 350 degrees. Grease 2 loaf pans. Combine cake mix, pudding mix, oil eggs, sour cream, milk, and 6 Tbsp lemon juice into bowl of stand mixer; beat for 2 minutes and pour into prepared loaf pans. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 50 minutes. Cool in the pans for about 20 minutes before removing from pans to cool completely on a wire rack. Whisk confectioners’ sugar and 3 tablespoons lemon juice together in a bowl until smooth; spoon evenly over the loaves and let set before slicing, about 30 minutes.

DESSERTS LEMON CREAM CHEESE BARS Cranberry Place Family INGREDIENTS Cooking spray 2 packages refrigerated crescent roll dough divided 2 lemons, zested and juiced, divided 2 packages cream cheese, softened ½ c white sugar 2 Tbsp butter, melted 3 Tbsp white sugar

DIRECTIONS Preheat oven to 350 degrees. Line the bottom of a 9x 13 inch baking dish with aluminum foil and spray with cooking spray. Press 1 can crescent roll dough into the bottom of the prepared baking dish, stretching to the edges. Mix the zest of 1 ½ lemons and juice from 2 lemons together in a bowl. Beat cream cheese and ½ c sugar into lemon zest mixture using an electric mixer until smooth and creamy; spread over crescent roll dough layer. Unroll the second can of crescent roll dough and layer over cream cheese mixture, gently stretching dough to the edges. Brush melted butter over crescent roll dough layer. Mix remaining lemon zest and 3 Tbsp sugar together in a bowl; sprinkle over butter. Bake in the preheated oven until top is golden brown, about 30 minutes. Allow to cool for about 20 minutes. Lift dessert from baking dish until foil; transfer to a cutting board. Cut into squares, leaving on foil. Return dessert to the baking dish and refrigerate until chilled, at least 1 hour.

DESSERTS CHOCOLATE NO BAKE COOKIES Cranberry Place Family INGREDIENTS ½ c butter 2 c sugar ¼ c cocoa ½ c milk 3 c oatmeal ½ c peanut butter 1 tsp vanilla

DIRECTIONS Stir the butter, cugar, cocoa, and milk together in a sauce pan on medium heat until it boils. Boil at a low boil for about 3 minutes. Remove from heat and add the oats, peanut butter, and vanilla. Stir until thoroughly missed. Drop spoonfuls onto waxed paper, and allow the cookies to cool and slightly harden, which takes about 20 minutes.

DESSERTS CHOCOLATE PEANUT BUTTER TRUFFLE CAKE Cranberry Place Family INGREDIENTS Cake: 1 c flour 1 c sugar ¼ c + 2 Tbsp Hershey’s special dark cocoa powder 1 tsp baking soda ½ tsp salt 1 large egg ½ c buttermilk ½ c vegetable oil ¾ tsp vanilla ½ c boiling water Peanut butter truffle: 20 oz peanut butter chips 2 ¼ c heavy cream 1 c mascarpone cheese Chocolate icing: ¼ c shortening ¼ c butter 2 c powdered sugar ¼ c Hershey’s special dark cocoa 2 – 3 tsp water

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DESSERTS DIRECTIONS Prepare a 9 inch pan with a parchment paper circle in the bottom and grease the sides. Add all dry ingredients in a large bowl and whisk together. Add egg, buttermilk, and vegetable oil to the dry ingredients and mix well. Add vanilla to boiling water and add to mixture. Mix well. Pour into cake pan and bake at 300 degrees for 33 to 35 minutes, or until toothpick comes out mostly clean. Remove cake from oven and allow to cool about 10 minutes, then move to cooling rack to cool completely. To make truffle layer, put peanut butter chips into mixing bowl. Microwave heavy cream until boiling, then pour over peanut butter chips. Cover bowl with plastic wrap and let sit for 5 to 7 minutes. Whisk mixture until smooth, then cover and place in refrigerator for 45 minutes to an hour. It should thicken but still be sitrrable. Stir in the mascarpone until smooth. Once cake has cooled, use a serrated knife to cut off the cake dome. Place cake into 9 inch spring-form pan, lining sides with parchment paper so that it sticks up above pan. Pour peanut butter mixture over cake spreading evenly. It may come above the edge of the cake pan but the parchment paper should be high enough. Refrigerate until firm, 3 to 4 hours. Once truffle layer is firm, remove cake from pan. To make icing, beat butter and shortening until smooth. Add powdered sugar, cocoa, and 1 tsp of water and mix until smooth. Add more water until icing is a smooth consistency. Pipe icing around the edges of the cake, the drizzle with chocolate sauce. Refrigerate until ready to serve.

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DESSERTS PINEAPPLE NO SHORTENING CAKE The Isles Family INGREDIENTS 1 20 oz can crushed pineapple 2 c flour 1 ½ c sugar 2 eggs 1 tsp vanilla 2 tsp baking soda 1 c chopped nuts Icing: 1 8 oz package cream cheese ½ c margarine 1 ½ c confectioners’ sugar 1 tsp vanilla

DIRECTIONS Mix all cake ingredients together, including juice from the pineapple, until just blended. Pour into a greased and floured 9 x 13 inch cake pan. Bake in a 350 degree oven for 35 minutes. Mix icing ingredients together with an electric mixer until smooth. Ice cake while warm. Sprinkle with chopped nuts.

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DESSERTS LOW FAT PEANUT BUTTER BANANA SMOOTHIE Cranberry Place Family INGREDIENTS 2 whole bananas, frozen, peeled and sliced 1 6 oz carton non-fat vanilla yogurt 1/ 3 c creamy peanut butter Â½ c skim milk

DIRECTIONS Place all ingredients in a blender and puree until smooth. Serve immediately.

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DESSERTS GOOEY BUTTERY CAKE The Isles Family INGREDIENTS 1 pkg yellow or lemon cake mix 1 stick margarine, melted 1 egg Topping: 8 oz cream cheese, softened 2 eggs 1 box powder sugar (save just a little for the top of cake) 1 tsp vanilla

DIRECTIONS Mix first 3 ingredients and pat into a 9 x 13 inch cake pan. Combine cream cheese, eggs, powdered sugar, and vanilla. Pour over cake mix and bake at 350 degrees for 35 minutes. When cool, sprinkle with powdered sugar.

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DESSERTS QUICK KOLACHE (SMALL NUT ROLLS) Diane Tremblay INGREDIENTS 4 ½ c flour 3 tsp baking powder 1 lb butter 1 ½ Tbsp sugar ½ pt sour cream 4 eggs

DIRECTIONS Combine all ingredients. Knead until dough is smooth. Roll over powdered sugar. Cut into 3 inch squares and fill with nuts, poppyseed, prune, date, or apricot filling. Flip one corner over another corner to cover filling, making small horns. Bake at 350 degrees for about 15 minutes. Enjoy!

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DESSERTS BUTTER SUGAR COOKIES Diane Tremblay INGREDIENTS 2 ½ c all purpose flour 1 c sugar 1 c butter, softened 1 egg 1 tsp baking powder 2 Tbsp orange juice 1 Tbsp vanilla Frosting: 4 c confectioners’ sugar ½ c butter, softened 3 – 4 Tbsp milk 2 tsp vanilla

DIRECTIONS In 3 quart mixing bowl, combine all cookie ingredients. Beat at a low speed until well mixed, 1 to 2 minutes. If desired, add food coloring to dough. Cover and chill until firm, 2 to 3 hours. Preheat oven to 400 degrees. Roll out dough ½ at a time on a well floured surface to ¼ inch thickness. Cut with a 3 inch cookie cutter. Place one inch apart onto an ungreased cookie sheet or parchment paper for 6 to 10 minutes until edges are lightly browned. Cool completely before adding frosting. For frosting, combine all ingredients and beat at a low speed until fluffy, 1 to 2 minutes.

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DESSERTS FRUIT PIZZA Diane Tremblay INGREDIENTS 1 tube of sugar cookie dough, room temperature 8 oz cream cheese ½ c sugar 1 tsp vanilla Assorted fruit Glaze: ½ c orange juice ½ c sugar ¼ c water 1 Tbsp corn starch

DIRECTIONS Spread cookie dough into a 12 inch pizza pan. Bake at 350 degrees 12 to 14 minutes until brown. Cream sugar, vanilla, and cream cheese and spread onto cooled crust. Arrange fruit in a pinwheel fashion. Bring the glaze ingredients to a boil, stirring constantly. Allow to cool. Drizzle glaze over top, being sure to cover all fruit to keep it from turning brown. Refrigerate until serving. Enjoy!

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UPMC Cranberry Place Cranberry Place, part of UPMC Senior Communities, provides a variety of programs that meet the needs of patients who no longer require care in a hospital but need 24-hour skilled nursing and rehabilitation care and other personal health care services. A professional team of certified nurse practitioners, registered nurses, licensed practical nurses, and certified nursing assistants work to enhance quality of life and return residents to their highest level of independent functioning. Caring, dedicated staff provide comprehensive skilled nursing services that address the physical, psychological, and social needs of each resident.

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5 St. Francis Way, Cranberry Township, PA 16066 upmc.com â&#x20AC;˘ 724-772-5350