Love Bites II

7/31/2019 Love Bites II

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Recipes from the Twilight Fandom

Compiled and Designed by MrsAC


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P a g eP a g eP a g eP a g e 2222

Copyright 2010 by Megan Caristi

All rights reserved. No part of this book may be

reproduced in any form without written permission.

Twilight belongs to Stephenie Meyer, images belong to their respective owners.

This book was created forThe Fandom Gives Back: Eclipse Edition.

All pictures belong to their respective owners.

All recipes belong to their respective owners.

Copyright 2010

All rights reserved.

No part of this book may be reproduced in any form without

written permission.


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TableTableTableTable

ofofofofContentsContentsContentsContents

1. Preheat the oven to 375

2. In small bowl mix all ingredients except dough

3. Separate rolls into four rectangles and press the seals

4. Cut 1/2 lengthwise then cross ways to make eight pieces ofdough

5. Stretch each pieces of dough slightly

6. Put filling in center and seal around

7. Place them on a lightly greased cookie sheet and bake for10-13 minutes


Breakfast . Pages 4-11

Appetizers .. Pages 12-22

Soups & Salads Pages 23-31

Main Course . Pages 32-70

Side Dishes Pages 71-78

Desserts Pages 79-116

Cocktails . Pages 117-151

Thank Yous Page 152


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Breakfast


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In a small bowl, combine the flour, sugar, baking powder, andsalt. In another bowl, whisk the egg, milk, oil and extract anda few tablespoons cherry juice. Stir into the dry ingredientsjust until moistened. Fold in the cherries and chocolate chips.Fill paper-lined muffin cups mostly full. It will make 6 muffins.

Bake for 20-25 min until a toothpick comes out clean. Theywill not be very brown. Cool for a few minutes and remove toa wire rack to cool completely.

*NOTE* The recipe makes 6 muffins, but can be successfullydoubled for 12, or tripled for 18 muffins.


Cherry Chocolate Chip Muffins

By Phoenix Rising

1 C all purpose flour

1/3 C sugar

1 t baking powder

t salt

1 egg

1/3 C milk

C canola oil

1 t almond extract OR vanilla extract

C halved maraschino cherries

C semi-sweet chocolate chips

Ingredients:Ingredients:Ingredients:Ingredients:

Directions:Directions:Directions:Directions:


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Cook Time: 15 minutes

Total Time: 15 minutes

Preparation:

In a large bowl, combine flour, 1/2 cup sugar, baking powder, baking soda, and salt. Stir to blend. With apastry blender, cut in butter until mixture resembles coarse crumbs. Stir in cranberries, walnuts or pe-

cans, and grated orange peel. Mix buttermilk in with a fork just until dry ingredients are moistened.On a floured surface, roll or pat dough out into a 3/4-inch thick circle. Cut into rounds with a 2 1/2-inchcutter. Place rounds on a large greased baking sheet, about 1 1/2 to 2 inches apart. Brush with milk orevaporated milk. Combine 1 tablespoon sugar and 1/4 teaspoon cinnamon; sprinkle a little of the mixtureover each scone.

Preheat oven to 400. Place scones on lower oven rack. Bake for about 15 minutes, or until lightlybrowned.

Makes 12 scones.


Cranberry Scones

By Hannah81Ingredients:

3 cups all-purpose flour

1/2 cup granulated sugar

1 tablespoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt 3/4 cup butter

1 cup fresh cranberries, coarsely chopped

1/2 cup chopped walnuts or pecans

2 teaspoons finely grated orange peel

1 cup buttermilk

1 tablespoon milk or evaporated milk

1 tablespoon sugar

1/4 teaspoon cinnamon


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Ingredients:

12 slices day-old bread, cut into 1 inch cubes

2 (8 ounce) packages cream cheese, cut into1 inch cubes

1 cup fresh blueberries

12 eggs, beaten

2 cups milk

1 teaspoon vanilla extract

1/3 cup maple syrup

Lightly grease a 9x13 inch baking dish. Arrange half the bread cubes inthe dish, and top with cream cheese cubes. Sprinkle 1 cup blueberriesover the cream cheese, and top with remaining bread cubes.

In a large bowl, mix the eggs, milk, vanilla extract, and syrup. Pour overthe bread cubes. Cover, and refrigerate overnight.

Remove the bread cube mixture from the refrigerator about 30 minutes

before baking. Preheat the oven to 350 degrees F (175 degrees C).Cover, and bake 30 minutes. Uncover, and continue baking 25 to 30 min-utes, until center is firm and surface is lightly browned.

Syrup:In a medium saucepan, mix the sugar, cornstarch, and water. Bring to aboil. Stirring constantly, cook 3 to 4 minutes. Mix in the remaining 1 cupblueberries. Reduce heat, and simmer 10 minutes, until the blueberriesburst. Stir in the butter, and pour over the baked French toast.


Delicious OvernightBlueberry French Toast

BY: MrsAC

Syrup Ingredients:

1 cup white sugar

2 tablespoons cornstarch

1 cup water

1 cup fresh blueberries

1 tablespoon butter


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Directions:

Mix dry ingredients together, cut in lard, add raisins and milk.Divide dough into 6 pieces, pat into rounds, cut each round in 4.

Brush with a beaten egg. Bake at 400F (Gas Mark 6 or 200C)for 12-15 minutes. Yields about 24 depending on the size youmake them.

Alternately, you can keep the raisins out to make plain scones(good for butter/jam with tea) or add grated Cheddar cheese

mixed in the dough for cheesy scones (also yummy with butter/jam).


Great Grandmas Sweet Scone

By sapphite.witche

Ingredients:

4 cups flour

1 cup sugar

1 cup milk

1 cup lard

1 tsp baking soda

pinch of salt

raisins


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1 , I s s u e 11 , I s s u e 11 , I s s u e 11 , I s s u e 1

Ingredients:

2 pkg Pillsbury Crescent Rolls

1 lb ground breakfast sausage

2 cups sharp cheddar, shredded

5 eggs


Sausage Breakfast Casserole

By MsKathy

Brown sausage and drain, setting aside to cool.

Line bottom of 9x13 pan with one pack of crescent rolls.

Mix sausage, eggs, and cheese.

Layer sausage mixture on top of crescent rolls, unroll second pack and place on top of sausagemixture. Refrigerate overnight.

Preheat oven to 350. Brush top of casserole with melted butter. Bake 30-35 minutes.

MsKathy's Note: This is another recipe from tara sue me, and I admit -- I was skeptical. I'd neverseen anything like this, usually the recipes use bread and I hate those, because they're all soggy andjust not my thing. TRY THIS. Trust me, it is SO SO GOOD, and so easy! You'll love it.


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Preheat oven to 350

1. n mixing bowl, cream butter, then add in brown sugar. Mix until well-blended, scrapingsides of bowl as necessary.

2. Add in pumpkin, until well mixed with butter and sugar.

3. Mix in pumpkin pie spice, baking soda, baking powder, and salt.

4. At this point, I change to the bread dough attachment on my mixer

5. Add in entire amount of white flour to pumpkin mixture, mixing until it is fully blended.

6. Add in the whole wheat pastry flour, and again, mix together until fully blended (end re-sult will be a stiffer dough)

7. Using an ice cream scoop, place each scoop in a greased muffin pan. You will make ap-proximately 18 muffins.

8. Bake in oven for 30 minutes, or until golden brown and toothpick inserted into middlecomes out clean.

9. Cool on wire rack

10. You can also make a loaf of bread, simply cook it 50-60 minutes, or until it is golden brown/toothpick comes out clean

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Spicy Pumpkin MuffinsBy kimpy0464

Ingredients:

6.4 oz. butter, softened

1 lb. canned pumpkin

1 pound brown sugar

1 tbsp. pumpkin pie spice 2 tsp. baking soda

1 tsp. baking powder

tsp. salt

1.13 lb. all-purpose, unbleached flour

6.4 oz. whole wheat pastry flour


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(An original recipe from Swan's Bakery, open since 1923, Brooklyn, New York)

Ingredients:

1/4 cup butter

2 eggs

1/2 cup milk

1/2 cup flour

1/2 teaspoon salt

Powdered sugar

Lemon Juice

Berries of your choice (blackberries are particularly spectacular)


Swans Special Pancakes

By twanzaPreheat oven to 425. Melt butter in an 10" oven-proof skillet on top of the stove.Place skillet in pre-heated oven. In a small bowl, mix remaining ingredients well (butdo not over beat). Pour into pre-heated skillet. Bake at 425 for 15 minutes. Removefrom oven and cut into wedges to serve. Top with powdered sugar and lemon juice(and berries, if desired).

Makes three to four servings.


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Appetizers


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1 can Crescent Rolls

10 slices of bacon fried crisp and chopped2 tbsp of sour cream

1 (8 oz.) package of cream cheese (softened)

6 green onions, chopped

2 tbsp of sugar

1 dash of garlic powder

1/4 tsp of salt

Ingredients:Ingredients:Ingredients:Ingredients:

Directions:Directions:Directions:Directions:

Bacon Cheese Puffsby PrincessKati

1. Preheat the oven to 375

2. In small bowl mix all ingredients except dough

3. Separate rolls into four rectangles and press the seals

4. Cut 1/2 lengthwise then cross ways to make eight pieces of dough5. Stretch each pieces of dough slightly

6. Put filling in center and seal around

7. Place them on a lightly greased cookie sheet and bake for 10-13 minutes


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Mix cream cheese and ranch.

In a separate bowl, mix chicken and pepper sauce.

Spray dip bowl with Pam.

Put in cream cheese/ranch mixture then chicken and sauce.

Top with cheese.

Bake at 350 degrees for 20-25 minutes.

Serve with celery and crackers.


Buffalo Chicken DipBy mommy2kh

Ingredients:

2 (10 oz.) cans chunk chicken, drained & cut into small pieces

2 (8 oz.) pkgs cream cheese, softened

1 cup Ranch dressing

3/4 cup pepper sauce (such as Frank's Red Hot)

1-1/2 cups shredded Cheddar cheese

1 bunch celery, cut in strips

1-2 boxes chicken-flavored crackers (such as Chicken in a Biskit)


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Ingredients:

2 x-large canned chicken (10-12.5oz per can)

3/4 cup hot sauce (like Franks Red Hot) 2 8oz packages cream cheese, softened and cubed

1 cup ranch dressing

1 1/2 cups Mexican blend shredded cheese


Chicken Buffalo DipBy Messybar

Heat chicken in skillet over medium heat, then add hotsauce until heated through.

Stir in cream cheese and ranch dressing until well blendedand warm.

Mix in half of the shredded cheese. Move mixture to slow

cooker and sprinkle remaining cheese on top.

Set cooker to low setting until mixture is hot and bubbly,then switch to warm.


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Preheat oven to 350 degrees.

Mix cream cheese, 1 cup cheese, chilies, and seasonings with mixer on me-dium speed until well blended.

Stir in chicken. Spread into a casserole dish.

Bake at 350 for 30 minutes until golden brown and heated through.

Sprinkle with remaining cheese.


Chicken Enchilada DipBy Jennmc75

Ingredients:

1 - 8 oz pkg cream cheese, softened

11/2 cup grated cheese 1 - 7 oz can chopped green chilies - undrained

1/2 pound finely chopped chicken

1/2 tsp garlic powder

1/4 tsp chili powder


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Ingredients:

1 egg

1/2 cup sugar

1 Tbsp grated orange peel

2 tsp grated lemon peel

2 Tbsp lemon juice

1 cup whipping cream (whipped with 3 Tbsp sugar)


Fluffy Citrus FruitBy sapphire.witche

Beat the egg and put in a saucepan.

Add sugar, peels and lemon juice.

Cook over low heat for approximately 5 minutes (burns easily, makesure you watch it).

Cool well.

Fold into whipping cream.

Refrigerate.

Serve with fresh, cut fruit.


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1. Slice avocados in half and remove seed and skin. Cut them up into smallpieces.

2. Dice a half of a tomato and half a red onion and add to the bowl.

3. The pepper is up to you, depending on how spicy you'd like your Guaca-

mole. I like the Serrano peppers for that extra bite. Add as much or aslittle as you'd like.

4. cute lime in half and squeeze over mixture.

5. Lastly add a sprinkling of garlic powder.

6. Mix everything together and you're all set to dip in.


GuacamoleBy il-bel-mondo

Ingredients: 2 large avocados

1 tomato

1 lime

1 small red onion

1 Serrano or jalapeno pepper

garlic powder


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Jalapeno Popper Dip

By starfish422

Ingredients:

1 (8 ounce) package cream cheese (room temperature)

1/2 cup mayonnaise

1/2 cup cheddar cheese (grated)

1/2 cup parmigianino reggiano

1 (4 ounce) can sliced jalapenos (pickled)

2 jalapeno peppers (chopped, optional)

1/4 cup panko bread crumbs

1/4 cup parmigianino reggiano


1. Mix the cream cheese, mayonnaise, cheddar cheese, parmigianino reggiano & jalapenos

in a bowl and pour into a baking dish.

2. Mix the panko bread crumbs and parmigianino reggiano and sprinkle over the dip.

3. Bake in a 375F oven until bubbling on the sides and golden brown on top, about 10-20 min-utes.


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Ingredients:

* About 3 ounces deli ham, finely chopped*2 tablespoons finely chopped onion*1/2 cup finely shredded Swiss or cheddar cheese*1 egg

*1 tablespoon fresh parsley, finely chopped*1 1/2 teaspoons Dijon mustard*a little pepper*1 8-oz package refrigerated crescent rolls

1. Preheat oven to 350. Spray a mini muffin pan with non-stick spray.2. Unroll dough and press into one large rectangle. Cut into 24squares (I use a ruler and pizza cutter). Press one square of doughinto each muffin cup to form a [crust].

3. Mix all remaining ingredients.4. Fill each muffin cup with ham mixture.5. Bake 12-14 minutes, until puffs are light golden brown.

Makes 24 appetizers in golden brown. Serve immediately.

Mini Ham Puffs

By: Kassiah



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Preheat oven to 350 degrees F (175 degrees C). Lightly grease a cookie sheet.

Slice one wheel of Brie cheese in half horizontally, so you have 2 circles ofcheese. Spread apricot or peach preserves on (the cut side) half of one circle ofbrie. Make sandwich out of the two halves of Brie, so that the preserves are in

the center of both halves. Wrap the entire wheel of Brie with one sheet ofpuffed pastry and flip the entire concoction onto the prepared cooking sheetso the seam is on bottom. Brush the puffed pastry with the egg white.

Bake for 30 minutes, or until the pastry in golden brown. Serve immediately.


Pastry Wrapped BrieBy MsKathy

Ingredients:

1 (8 ounce) wheel Brie cheese

3 tablespoons apricot preserves

1/2 (17.5 ounce) package frozen puff pastry, thawed

1 egg white


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Ingredients:

1 pound ground sausage

1 reg can of Rotel -or- fresh pico de gallo

2 blocks of regular Philadelphia Cream Cream-softened


White Queso Dip

By il-bel-mondo

Brown sausage in large skillet over medium heat.

Once cooked all the way through, add in Rotel

Cube both blocks of cream cheese and add to the sausage mix. Let itmelt in the skillet-stirring occasionally so that it doesn't burn.

Once it's all mixed and melted into gooey goodness it's ready to go.

Serve with White tortilla chips--it's the best.

(I make this every holiday and it's a family fav)


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Soups

&Salads


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Ingredients:

4 baking potatoes

2/3 cup all-purpose flour

6 cups of milk

1cup shredded extra sharp cheddar cheese di-vided

1 tsp salt 1/2 teaspoon black pepper

1 cup sour cream

3/4 cup chopped green onions, divided

6 bacon slices, cooked and crumbled


Baked Potato Soup

By lisab

1. Preheat over to 400

2. Pierce potatoes with fork, bake at 400 for 1 hour or until tender. Cool.peel (you may use peels if you like them).

3. Lightly spoon flour into a dry measuring cup and level with a knife. Placeflour in a large Dutch oven; gradually add milk, stirring with a whisk untilblended. Cook over medium heat until thick and bubbly (about 8 minutes).

Add mashed potatoes, 3/4 cup cheese, salt and pepper, stirring untilcheese melts. Remove from heat.

4. Stir in sour cream and 1/2 cup onions, Cook over low heat 10 minutes oruntil thoroughly heated (do not boil). Sprinkle each serving with cheese,onions and bacon. Yield: 8 11/2 cup servings.

This recipes is a great quick meal because you can bake the potatoes ear-lier and the rest goes together in a jiff. If you want to make it a low fatmeat just substitute low fat milk, sour cream and cheese.


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Preparing the leek: Cut the leek into 1/8 slices before washing. Place rings

into a large bowl of water and swish around. Let the leeks stand 5-10 minuteswhile any sediment settles in the bottom of the bowl (the leeks will float).Skim the clean leeks off the top and discard the dirty water.

Saut leeks and onion until soft in large skillet or soup pot with butter. Addflour, cook for 3 minutes. Add chicken broth & potatoes, simmer, covered,

30 minutes or until potatoes are soft.

Puree mixture (I use a stick blender right in the pan). Whisk in sour creamto taste (original recipe called for 8oz, I use 16); add parsley if desired. Saltand pepper to taste.

Great hot on cold days, or cold on hot days. (Serves 4-8)


Potato Leek SoupBy blondieAKArobin

Ingredients:

1 leek (about 1 diameter), sliced

1 small onion, sliced

C butter

2T flour

3 cans chicken broth/stock (approx. 5C Swansons is best)

4 medium potatoes, peeled and cubed

8-16oz of sour cream (to taste)

2T chopped parsley (optional)


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Turkey Rice SoupBy Cullenary Curser

Ingredients:

2 tbsp butter (and it has to be butter - none of that margarine crap)

2 cups turkey diced.

2 carrots, diced

1 onion very finely diced

2 celery stalks chopped

1 tsp each, dried thyme and ground sage. I love sage so 1 tsp isn't enough for me. Add it totaste, but start with at least 1 tsp

2/3 cup parboiled long-grain white rice - Ive been known to add a wee bit of wild rice too. 3 cups turkey or chicken stock

2 tbsp tomato paste

2-3 tbsp all-purpose flour (in your case if you're avoiding gluten use corn starch)

3 cups Milk

In a large pot, melt butter over medium head.

Cook carrots, onion, celery, thyme and sage stirring, for about 5 min or until onion is softened. Stirin rice. At this point your kitchen should smell like heaven.

Add stock and tomato paste. Cover and bring to boil over high heat.

Reduce heat to medium-low; boil gently for 15 min or until rice is almost tender.

Stir in turkey and cook, uncovered, for about 5 min or until rice is tender. Keep the soup on a lowtemp and uncovered!!!

Whisk flour into milk (cornstarch) in medium bowl. Microwave for 2-3 min - it should have startedto thicken just a bit (if it's thickened too much don't worry).

Now throw a couple of ladles of the soup broth into the bowl. This helps warm up the milk so thatit doesn't curdle (and if it does - don't worry it'll still taste awesome) Gradually whisk into soup.

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-this is best marinated overnight but at last 4 hours minimum.

-Grill and cool, then chop into bite size pieces.

Salad

1 package grape tomatoes (I cut them in half)

2 cucumbers peeled and chopped

2 cups of fresh baby spinach leaves

1/2 of a red onion, chopped finely

1/2 cup to 3/4 cup crumbled feta cheese (I love this shit and tend to add more)

16 oz. package of penne pasta cooked ad cooled

-if you like olives you can add some.

Dressing

1/2 cup olive oil

1/2 to 3/4 cup red wine vinegar (start with 1/2 cup and add more as needed)

1 tsp lemon juice

1 1/2 tsp dried oregano flakes

2 cloves of garlic, pressed

4 tsp sugar

salt and pepper to taste

- Whisk until combined. Taste it first before adding extra vinegar. If it tastes too oily, and more vinegar, if ittastes too vinegary add more sugar or oil.

-In a large bowl, combine pasta, chopped chicken, tomatoes, an spinach, onion, cucumber and dressing.Sprinkle with feta cheese.


Chicken Souvlaki SaladBy DandyVamp

3-4 boneless chicken breasts (pound them down a bit so they are even)

Marinate chicken in this mixture:

1/2 C. oil

1/2 C. lemon juice (from concentrate is fine)

2 cloves of garlic minced or pressed

1 1/2 tsp oregano, dried flakes (I use Mediterranean oregano flakes)

1/2 tsp salt

1/4 tsp pepper


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Salad:

2 cans chickpeas

1 red bell pepper1 yellow bell pepper

1/3-1/2 of an English cucumber

4-6oz of reduced fat feta cheese, crumbled

1 pint of cherry tomatoes or 3-4 Roma Tomatoes

1/2 cup walnuts (or more)

1-2 cloves of garlic, minced

Fresh Mint to taste (optional)

Dressing:

2/3c lemon juice

1/3c extra virgin olive oil

1-2tsp ground cumin

1/2 tsp cracked black pepper

1 tsp white sugar


Lemo

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Cumin

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hickpeaSalad

ByCullenar

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Drain and rinse the chick peas. Set aside in large bowl.

Finely dice the red and yellow pepper. Slice cucumber in half and remove seeds using edge of tea-spoon. Continue to dice cucumber. Toss into the bowl

Dice tomatoes if using Roma or larger tomatoes. Or just rinse those cherry tomatoes and pitchthem into the bowl.

Add Feta and Garlic.

For Dressing: Combine all ingredients in bowl and mix until combined. Pour over salad. Serve withwalnuts

Tastes best after marinating for a few hours! In which case add the cucumber last minute (so itdoesn't go soggy)


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1. In a bowl, stir together balsamic vinegar and mustard. Mix untilwell blended.

2. Stir in olive oil until well blended.

3. Pour vinegar/oil mixture and cranberry juice into dressing con-tainer and seal. Shake until well blended.

Suggested salad toppers:

Cheddar/sourdough squares Dried cranberries

Smoked gouda or cheddar

Pumpkin seeds

Sliced Bosc pears

Arugula lettuce


Cranberry VinaigretteBy kimpy0464

Ingredients:

1 c. Light cranberry juice (no sugar added)

c. Olive oil

c. Dijon mustard

c. Balsamic vinegar

Salt and pepper to taste

Shakable storage container for salad dressing


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Strawberry Spinach Salad

By: MrsACIngredients: 2 tablespoons sesame seeds

1 tablespoon poppy seeds

1/2 cup white sugar

1/2 cup olive oil

1/4 cup distilled white vinegar 1/4 teaspoon paprika

1/4 teaspoon Worcestershire sauce

1 tablespoon minced onion

10 ounces fresh spinach - rinsed, dried and torn into bite-size pieces

1 quart strawberries - cleaned, hulled and sliced

1/4 cup almonds, blanched and slivered

In a medium bowl, whisk together the sesame seeds, poppy seeds, sugar,olive oil, vinegar, paprika, Worcestershire sauce and onion.

Cover, and chill for one hour.

In a large bowl, combine the spinach, strawberries and almonds. Pourdressing over salad, and toss.

Refrigerate 10 to 15 minutes before serving.


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Salad ShiraziBy: Kassiah

This is a traditional Persian salad.

Ingredients:

* 4 pickling cucumbers or 1 large cucumber* tomatoes, quartered or sliced* 1/2 small purple onion, finely chopped* about 2 tbsp cilantro or mint, finely chopped

* small lemon or lime* olive oil* salt and pepper

1. Peel cucumber and remove seeds. Cut length-wise into quarters anddice.2. Combine cucumber, tomato, onion, and cilantro.

3. Squeeze the juice of the lemon (or lime) onto salad and add about an

equal amount of olive oil.4. Mix thoroughly.5. Add salt and pepper to taste.


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MainCourse


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Ingredients:

1 box of elbow noodles

1 block of mild cheddar cheese

1 block of sharp cheddar cheese

1 block of Colby Jack cheese

1 stick of margarine/butter

2 eggs

1/4 to 1/2 cup of milk


BeckLyns BakedMac & Cheese

Instructions:Boil noodles for thirteen minutes or until soft. Once the noodles have

been drained, put them back into the pot to mix in ingredients.

Preheat the oven to 350 degrees. Add in the cheeses, butter, milk, and

eggs. While the ingredients are being stirred in, you may season to

taste with salt, pepper, paprika, and any other seasonings you may

enjoy.

Pour the now mixed noodles into a pan to bake for 35 minutes.

Remove, serve, and enjoy


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PREPARATION:

1. Brown roast on all sides in saut pan, reserving any browned areas in thepan

2. Remove roast, place in dutch oven or crock pot

3. Brown onions and garlic, spices, beer, and beef broth

4. Cover and cook over low heat until beef falls apart, approx. 5-6 hours

5. If mixture seems too runny, remove lid towards the end of cooking to re-duce the sauce


Beef BarbacoaBy kimpy0464Ingredients:

3lb chuck roast

1-16 oz can diced tomatoes (undrained) 1 jalapeno pepper

1-12oz bottle of beer

1 small yellow onion, diced

2 cloves garlic, diced

1 c. beef broth

1 tsp. garlic salt

1 tsp. pepper 1 tbsp chili powder


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Ingredients:

6 boneless chicken breast halves

1 can (10oz/284mL) Cream of Broccoli soup

1/2 cup (125 mL) milk

1 cup (250 mL) shredded Cheddar Cheese

Vegetable oil

additional shredded cheddar cheese for garnish


Cheddar BroccoliChicken SupremeBy batgirl8968

-Brown chicken breasts on both sides in small amount of hot oil; drainoff excess oil

-Combine soup and milk; pour over chicken

-Bring to boil; cover and cook over low heat 5 to 10 minutes or untilchicken is cooked

-Remove chicken from pan; keep warm

-Add 1 cup cheddar cheese to sauce; stir until melted

-Pour sauce over chicken

-Sprinkle additional cheese over all

-Serve with hot cooked pasta or rice

Makes 4 to 6 servings


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Prep-Work: (45-minutes)

Before starting the chowder, grill or skillet cook the two medium thawed breast of chicken until internal temperature is at 160-

degrees. Dice chicken breast into -inch cubes and put on a plate or in a bowl and set to the side.

Preheat oven to 350-degrees. Skin and cut two large potatoes into -inch cubes and spread them out on a greased pan. Place in

the oven for 30-minutes. Remove and put pan to the side.

Turn oven to broiler. Put corn on a greased pan or in a cast iron skillet and place corn in oven just until the top of the corn ker-

nels begin to brown.

In large pot, cook bacon at medium-high until crispy. Set cooked bacon on a paper towel. Keep bacon grease in the large pot.

Making the Chowder (15-minutes)

1. Turn stove burner to medium.

2. Add diced onion to hot bacon grease in the pot and stir until onion is cooked.

3. Add flour to onion and grease and stir until flour absorbs the grease.

4. Whisk in heavy whipping cream and stir. Add salt and pepper.

5. Very slowly, whisk in Milk and keep whisking until there are no more lumps.

6. When mixture gets close to a boil, add cheese one cup at a time and whisk until fully melted before adding the next cup of

cheese.

7. Crumble up crispy bacon and add to the pot.

8. Add the diced chicken, potatoes, and corn to the pot. Stir well.

9. Stir in salsa.

Serve with warm dinner rolls to dip in the chowder.


Chicken Corn ChowderBy Ladyeire72

Ingredients:4 slices bacon

1/4th cup diced onion

2 Tbsp flour

1 Cup Heavy Whipping Crme

Gallon Milk

4 Cups Finely Shredded Cheddar Cheese

2 medium sized boneless, skinless chicken breasts, cooked and diced

1 can corn

jar mild salsa

2 large russet potatoes, diced and baked.Salt & Pepper to taste

Note: If you desire thicker chowder, you may add another cup or two of cheese or mix 1 Tbsp of corn starch with 1/4th

cup of cold water, stir until smooth, and whisk into the pot and stir until chowder is thicker.


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Ingredients:

1 lbs chicken or turkey breast halves or tenders or meat from a rotisserie chicken

1 T oil

1 green or red bell pepper, seeded and cut in strips

1 can mild chopped green chilies

1 large onion, diced

1 8oz brick of cream cheese, softened

1 T garlic powder, or more to taste

1 T chili powder, or more to taste

Black pepper

1 package tortillas, burrito size (the large ones)

2 cans green (mild) or red (hot) enchilada sauce

2 C shredded Mexican cheese blend, or cheddar, or Colby Jack


Chicken EnchiladasBy Phoenix Rising

Poach chicken in water or chicken broth until no longer pink and juices run clear. Discardcooking liquid. Alternatively, brown chicken in a skillet until juices run clear and its nolonger pink. Heat a large nonstick skillet over medium high heat; add oil, pepper, and on-ion. Saut until vegetables are softened, about 3-5 minutes. Cut up chicken into smallchunks and add to the vegetables, stir to combine and lower heat to medium or mediumlow. Add the cream cheese, garlic powder, chili powder, and black pepper to taste. Heat

though. Spray a 13x9x2 baking dish with nonstick spray, and open one can of sauce andpour it over the bottom of the dish. Take the tortillas out of the package and warm themin the microwave for 30-45 seconds between two damp paper towels. Spread approximately1/3 cup of chicken mixture onto a tortilla and fold it up, folding in the sides first, thenfolding over so the mixture cant leak out. Place in the pan, seam side down. Repeat untilall tortillas have been used up. Pour the second can of sauce over the tops of the enchila-das. Sprinkle with cheese. Bake for 15-20 minutes until heated through and cheese ismelted. Serve with sour cream and salsa.


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Directions:

Grill the chicken breast. Let cool and then cut intostrips.

On a wrap put some chicken strips add salsa andcheese. Fold up the sides the roll. If it doesn't stayclosed use toothpicks.

Put on a cookie sheet and put in a 350 degree oven tolet cheese melt and become golden brown.


Chicken Salsa Wraps

By Laurie

Ingredients:

2 Boneless Skinless Chicken Breasts

- Your favorite Mild or Spicy jar salsa

- Your favorite block cheese

- Wraps


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Ingredients:

1 (3 ounce) package cream cheese, softened

3 tablespoons butter, melted

2 cups cooked cubed boneless chicken or

2 (5 ounce) cans boneless chicken 1/4 teaspoon salt and pepper, to taste

2 tablespoons mil

tablespoon chopped onion

1/4 cup chopped olive (optional)

1 (8 ounce) can refrigerated crescent dinner rolls

Croutons


Chicken Squares

By MandyLeigh87

Combine cream cheese and melted butter and blend until smooth. Add re-maining ingredients (except crouton) to cream cheese mixture; mixing well.

Place 2 crescent rolls together to make a square. Roll out to press seamstogether. Place spoonful of chicken mixture on each square. Fold up cor-ners to middle, overlapping ends. Spoon melted butter on top of squaresand sprinkle croutons on top. Bake at 350 degrees for 25 minutes.


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Directions:

Layer in order, in crock-pot. Cook on low 6-7 hours.

Shred in liquid, if desired, or lift out chicken and then shred/eat.


Crockpot ChickenTaco/Burrito Filing

By MsKathyIngredients:

4-6 chicken breasts (boneless, skinless is what I use)

1 pkg taco seasoning

1 jar salsa (any kind -- really)


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Ingredients:

1 1/2 lbs lean ground beef

1 clove garlic, crushed 1 envelope taco seasoning

1 package ranch dressing (regular, buttermilk, or Fiesta)

2 (15oz) cans Mexican-style stewed tomatoes

2 (15oz) cans chili beans, liquid reserved

1 (15oz) can whole kernel corn, drained

crushed tortilla chips, for topping

shredded sharp cheddar cheese, for topping sour cream, for topping


Crockpot Taco SoupBy MsKathy

In a skillet, brown ground beef with crushed garlic until it is no longer pink,drain, and place into crock pot. Add taco seasoning, ranch dressing, toma-

toes, chili beans, corn, and 1 cup of water. Mix well. Cover and cook on

high for 1-2 hours.

Serve in bowl, topped with chips, cheese, and sour cream, if desired.

Based on this recipe - http://www.recipezaar.com/Taco-Soup-331694


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Combine all ingredients. Add chicken and coat with marinade.

Allow to marinate for two hours. Grill and enjoy!


Favorite Grilled-Chicken Marinade

by mommy2kh

Ingredients:

3 cloves garlic

1 medium yellow onion, diced

1/4 cup parsley

1/4 cup basil

1 tsp. dry mustard

2 tsp. Dijon mustard

2 tsp. kosher salt

1/4 tsp. black pepper

1/4 cup extra virgin olive oil

juice of one lemon

2 lbs. chicken


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Ingredients:

fish broth (prepared) or

--1/2 lb. fish, such as tunny, halibut or shark and 6 cups of fish or shrimp stock.

1/2 lb. large shrimp (20/pound)

1/2 lb. small clams

10 mussels

2 medium tomatoes

3 cloves garlic

2 dry red pepper pods

1/2 lb. squid

1 lb. short thick noodles

1/4 teaspoon saffron threads

4 to 6 oz. virgin olive oil salt to taste

Sauce (optional):

"Fideu" is very common to be eaten mixed with "allioli". For which you'll need:

1 egg.

1 clove of garlic.

Olive oil.

Salt.

Fideu

By Elisabeth Snchez

Continued on the next page...


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Valencia (Spain) is "the land of rice" and dozens of different rice dishes, however "Fideu"is a very popular traditional main course similar to "paella." Cooked in a paella pan, it ismade with noodles and seafood cooked in fish broth. "Fideu" is quicker and easier thanmaking "paella," and is as colorful and flavorful as well, making it a perfect dish for warmweather.

-- Serves 6-8.

1. Clean the squid and trim tentacles. Slice squid into rings.

2. Cut each tomato into 8 pieces. Peel garlic cloves and place in a mortar and mash withthe pestle.

3. Place the paella pan on the gas/vitro cooking range (or kettle BBQ) and add enougholive oil to coat the bottom and allow the pan to heat up.

4. When hot enough, add noodles; sprinkle with salt and cook, stirring almost constantly,until they darken. Try to avoid letting more than a few pieces blacken. Add olive oil asneeded to prevent sticking. Then removed from the pan and set aside to use later.

5. Let the pan heat up again and then saut the shrimp and squid in the olive oil (alwaysadd olive oil as needed to prevent sticking.)

6. Pour the fish broth to a saucepan.

7. Once the shrimp has cooked, it will turn pink. Remove the shrimp and squid from thepan and set aside. Leave the oil in the pan.

8. Put the diced tomatoes (instead, you can also use a bit of crushed tomato or puree)and mashed garlic in the olive oil with the two red pepper pods and saut for two min-utes.

9. Add the short noodles to the mix in the pan and stir.10. When the broth starts to boil, pour it into the pan, until it covers the contents and stir.

Spread the clams, mussels and squid around the pan, add the saffron threads, and ar-range the shrimp on top. Cook for 15 minutes, or until the pasta is al dente." Addbroth if needed until the noodles are cooked, but keep in mind that "Fideu" isn't sup-posed to have a lot of stock.

11. Remove from kitchen range, cover with aluminum foil or newspaper and let it set for 5minutes. Uncover and serve.

-- there are several other variations for this recipe, with red pepper, onion, without mus-

sels, etc.

Allioli:

Brake the egg into a recipient. Add the garlic, peeled and chopped and a bit of salt. Add 1-1&1/2 cups of oil and mix with an electric mixer. The texture should be similar to mayon-naise. Add more oil if necessary and mix until you feel satisfied.

Buen provecho!P a g eP a g eP a g eP a g e 4 44 44 44 4


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Place fish in a large rectangular bowl or re-sealable bag. Whisk togethermarinade and pour over fish. Allow to marinade in refrigerator no less than15 minutes, but no longer than 2 hours, as the fish will begin to cook from

the acid in the citrus. Grill or bake until cooked and use in tacos as usual.

Recipe shared with me by High Queen of Doom, Mistress of All Things Do-mestic


Fish Taco Marinade

By MsKathyIngredients:

2 limes

2 tbsp chili powder

1/2 tbsp cumin

1 tbsp garlic, crushed

2 tsp salt

2 tsp tequila

white-fleshed fish of your choice (I usually use mahi mahi or tilapia)


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Ingredients:

3 cups whole wheat penne

1 bag fresh, washed spinach

1/2 cup sun dried tomatoes

3 cloves fresh, minced garlic

1 stick light butter1 container grated 3 cheese blend of Asiago, Parmesan and Romano

Optional:

1 bag frozen broccoli

2 chicken breasts


Get-Your-Kids-To-Eat-Spinach Penne

By Aylah50

Directions:

Fill a pot with hot, salted water and cook whole wheat penne according to box instruc-tions. While penne is cooking, melt butter in a large pan over medium heat. When butteris halfway melted, add garlic. Once butter is completely melted and garlic is fragrant,add sun dried tomatoes and spinach. Stir frequently until spinach wilts completely.Drain pasta and add to butter garlic mixture. Mix thoroughly with sun dried tomatoand spinach. Finally, add container of 3 cheese mix. Allow to melt and stir vigorously.

Serve and enjoy!

You can also substitute spinach for broccoli. If you do, drop broccoli in with pasta 2-3minutes before draining. Strain water from broccoli thoroughly. Continue with recipeas written. You can also add chicken to this recipe. Pan sear or grill chicken strips, or

thinly pounded breasts, and place on plate, tented with tin foil. When pasta is finishedcooking and plated, place chicken on top.


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This is my beloved grandmother's recipe. She just passed away this May, and it would makeher so happy to know that I am sharing this for a good cause. She always served this withcrescent rolls and orange Jell-O with mandarin oranges. :)

This makes a LOT! Great to share with friends!

1. In a large cooking pot, put in the chicken, carrots, celery, and the water. Depending onsize of chicken, more water may be needed. Add water until the chicken is just covered.

Cook for 1 hour.

2. Pull cooked chicken out and let cool. Pull apart when cooled.

3. Add bouillon cubes to cooking water and bring to a boil. Add the noodles.

4. When the noodles are cooked, add the chicken and simmer for 10-15 minutes.


Grandmas Chicken

Noodle SoupBy EJ SantryIngredients:

Whole chicken

2 qt. water

Chopped celery Chopped carrots

4 chicken bullion cubes

1 pkg. egg noodles

salt and pepper


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Ingredients

cooking spray

1 tablespoon red wine vinegar

1 tablespoon prepared yellow mustard

1 tablespoon spicy mustard

1 tablespoon coarse-grained mustard

1 tablespoon honey

1 tablespoon vegetable oil

4 skinless, boneless chicken breast halves

4 cups salted pretzels

Honey Mustard Sauce

1/2 cup mayonnaise

2 tablespoons prepared yellow mustard

3 tablespoons honey

1/2 teaspoon salt

P a g eP a g eP a g eP a g e 4 84 84 84 8Honey Mustard Chicken

Preheat an oven to 400 degrees F (200 degrees C). Line a baking sheet with foil and spray with cooking spray.

In a bowl, mix together the red wine vinegar, 1 tablespoon yellow mustard, the spicy mustard, coarse-grained mustard, 1 table-

spoon of honey, and the vegetable oil.

Place the chicken breasts between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface.Firmly pound the chicken with the smooth side of a meat mallet to a thickness of about 1/4 inch. Coat the chicken well with the

mustard mixture.

Place the pretzels into a resealable plastic zipper bag and roll the bag under a rolling pin to finely grind the pretzels. Place thecoated chicken breasts, one at a time, into the bag, seal, and shake the bag to thoroughly coat each chicken breast with pretzel

meal. Place the chicken breasts on the prepared baking sheet and spray each breast with cooking spray.

Bake the chicken in the preheated oven until the coating is golden brown and the meat is no longer pink in the center, about 25

minutes. Flip the chicken after about 12 minutes of cooking to brown both sides.

Mix together the mayonnaise, 2 tablespoons of yellow mustard, 3 tablespoons of honey, and salt in a bowl. Drizzle the honey-

mustard sauce over the chicken to serve.

I got this recipe from http://allrecipes.com/Recipe/Honey-Mustard-Chicken-with-Pretzel-Crust/ -- my family BEGS me to make

it! A huge hit with my husband and 8-year-old daughter.

with Pretzel Crust By

MsKathy


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Make a veloute-sauce: fry a little chopped onion in a little butter until it's 'glossy'. Add alittle flour and stir it whiteish. Add about 1 liter of chicken stock in and let it boil forabout 40 minutes. (Those who like a little garlic can add a little while it's boiling.) Strain thesauce and alloy (just add it) a yolk and a little double-cream. Now you can begin tasting.

Add just a slighter of salt 'n pepper, then begin to add the herbs (after taste) and parme-san.

Fry the chicken with some garlic (you can skip it if you don't like much garlic, I on theother hand am addicted.) Remember, always fry chicken with oil, NEVER BUTTER! Cook

the pasta, remember, you can use almost whatever you want, though tagliatelle is delicious.

Mix the pasta and sauce, sprinkle some fine-chopped parsley on top, slice the chicken andadorn it across the pasta. If you want you can always do some cool cutting on a tomatoes,like make it a rose, and put it in the oven for five minute. Can also fry some mushroomsand strew across the pasta.

And at last, sprinkle some parmesan on top and...vila!'

(I presented this in a mid-term at cooking school, my own twist on an Alfredo Chicken, andgot a B...don't' hate on me, I did it a little different and no one EVER gets an A...)

Thank you all.


Jays Alfredo

By Jays WorldIngredients: onion

butter

flour

chicken stock

garlic

yolk double-cream

parmesan

parsley/basil/oregano/herbs

salt and pepper

Chicken filet

Pasta

Mushroom (optional)

Tomato (optional)


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Ingredients:

Kosher salt

12 ounces fettuccine

1 tablespoon unsalted butter

1 large shallot, minced

1 1/4 cups heavy cream

1 large egg yolk

1 to 2 teaspoons finely grated lemon zest

1/3 cup grated pecorino cheese, plus more for garnish Freshly ground pepper

Crusty bread, for serving (optional)


Lemon-Pepper Fettuccine

By ruthperk

Bring a large pot of salted water to a boil. Add the fettuccine and cook as the label di-rects. Drain, reserving about 1/2 cup cooking water.

Meanwhile, melt the butter in a skillet over medium heat. Add the shallot and a pinch of

salt and cook, stirring occasionally, until lightly golden, about 3 minutes. Whisk the cream,egg yolk and lemon zest in a bowl. Reduce the heat to low and add the cream mixture andcheese to the skillet. Cook, whisking, until slightly thickened, about 2 minutes. Season withsalt and 2 to 3 teaspoons pepper.

Add the pasta to the skillet and toss, adding enough of the reserved cooking water toloosen the sauce. Divide among bowls and garnish with more pecorino. Serve with crustybread, if desired.


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In large mixing bowl, pour heated broth onto peanut butter and tomato paste and mashinto even mixture. (Traditionally with hands, or gently with whisk.) Set aside.

In large heavy cooking pot, saut chicken and onions in oil over medium high heat untilnicely browned. (If using beef, get meat 2/3 done.) Add carrots and cabbage and cookon medium heat until veggies are 1/2 done.

Pour sauce into cooking pot, along with whole hot pepper, and reduce heat. Check

regularly as it cooks (approx. 30-40 minute) to see if sauce is getting too spicy. Do notpuncture hot pepper! Remove it as soon as sauce reaches desired hotness! Simmer untilmeat and veggies are fully cooked and tender, and sauce has reduced to nice, thickstew-like "gravy." Salt and pepper to taste.

Serve over Thai jasmine rice, and season with Maggi Sauce (or soy sauce) to your taste.Bon apptit !


Maff Peanut Stew

By SteffiTwoBitsIngredients: 1 cup natural unsweetened peanut butter

3 cups chicken stock, heated

2 Tbsp tomato paste

2 Tbsp cooking oil

1 stewing chicken, skinned and cut in pieces

(or 2.5 lb. beef stew cubes)

2 onions, finely chopped

4 carrots, cut in 1.5 inch chunks

2 cups cabbage, medium chopped

1 small red hot habanero pepper

Salt & pepper to taste


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Ingredients:

3 tablespoons olive oil

1 pound skinless boneless chicken breasts, sliced diagonally

1 (8 1/2-ounc) jar sun-dried tomatoes, julienned (1 cup)

2 tablespoons garlic, minced

1 pound penne pasta

1/4 cup fresh basil

1 (8 1/2-ounce) can artichoke hearts in water, quartered and drained (1 cup)

1/2 cup kalamata olives, pitted (1/4 pound)

6 ounces feta cheese, crumbled

1/4 cup heavy cream

2 teaspoons dried oregano

Salt and pepper, to taste


Mediterranean Chicken Pastaby mrstwister712

Boil water for pasta in a pasta pot, fitted with a strainer. Heat oil in a skillet over mediumheat. Brown chicken strips until no longer pink -- about 3 minutes each side. Add sun-dried

tomatoes and garlic to skillet. Saut for 2 minutes. In the meantime, add the pasta to boil-ing water, cook until al dente according to box directions.

Now add the basil, artichoke hearts, olives and feta cheese to the skillet. Saut 1 minutethen stir in the cream. Strain the pasta and transfer to a large pasta bowl. Add thechicken saut to the pasta and toss. Season with oregano, salt and pepper before serving.


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Ingredients:

1 package dry yeast (I always use the quick rise kind (Fleischmanns))

1 tsp. sugar

1 c. warm water, 100-110

3 c. all-purpose flour, divided

tsp. salt


Pizza Dough

By kimpy0464

1. Dissolve yeast and sugar in warm water in a large bowl

2. Let stand for 5 minutes, to ensure that yeast is active and will rise

3. Lightly spoon 1 c. flour into measuring cup and level with a knife

4. Add flour and salt to yeast mixture and stir well

5. Stir in remaining two cups of flour, one cup at a time, mixing well after each addition

6. At this point, the recipe calls for knead the dough manually. I use the dough hook attachment on my

Kitchen-Aid. So, either knead by hand or mixer until dough is smooth and elastic; it will take approxi-mately 10 minutes

7. Continue adding remaining flour, 1 tbsp. at a time, to prevent the dough from sticking to your hands. Thedough should feel tacky.

8. Coat a large bowl with cooking spray and place the dough inside, turning to coat the top. Cover and letrise in a warm place (around 85) for approximately one hour, or until dough is doubled in size (you cantell it is ready if you press two fingers into the dough and the indentations remain).

9. Once it has risen adequately, punch the dough down, cover, and let rest for five minutes.

10. Preheat oven to 425

11. Once dough has rested, cut it into fourths.

12. Using your hands, press the dough into a circle, then roll it out with a rolling pin as thin as it will go(unless you like your crusts thicker). I use parchment paper to separate the crusts while I wait for themto bake, and I also bake them on the parchment so they dont stick to my pizza stone

13. Bake each crust for about 6 minutes, or until slightly browned.

14. Cool completely on a wire rack and freeze for later use. I just put the crusts into Ziploc freezer bags.

15. I usually make a double recipe every time, so there are more crusts in the freezer.

16. To make a pizza from a frozen crust, I thaw it in the microwave for about 30 seconds. We use the toasteroven on convection to cook the pizza, but you can use the big oven, too. I usually bake it at 400-425 for7 minutes.


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Red Beans and RiceBy brittCboo

Ingredients:

1 lb dry red kidney beans

1 lb smoked sausage

1 sm-med ham hock

1 med yellow onion, chopped small

4-6 cloves garlic, minced

3-4 celery stalks, chopped small

3 Tbsp dry parsley

1 tsp dry basil

1 tsp dry thyme

2 bay leaves

Bit of Cajun/Creole Seasoning to taste

Salt and Pepper to taste

7 cups water (to start)

Rice

1. Sautee vegetables until soft. Add meat and brown in the same pot. Turn heat downslightly and add dry red beans to the top. Cover and let steam for approx. 15 min-utes. (take care not to let the bottom of the pot burn)

2. Add water and dry seasoning.

3. Simmer for at least two hours or until beans are soft to your liking.

4. Add water to thin as necessary.

5. Remove ham hock and bay leaves.

6. Serve over rice!


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Ingredients:

1 (3 pound) boneless pork loin

2 tablespoons olive oil

1 teaspoon salt

1 teaspoon pepper

6 sprigs fresh rosemary

2 tablespoons butter, divided 3 cloves garlic, minced

1/2 cup onion, minced

1 cup Arborio rice

2 cups chicken broth

1 cup sweet red wine

3/4 cup freshly grated Parmesancheese

1. Heat the olive oil in a large skillet over medium high heat on the stove. When the oil is hot, add 3sprigs of rosemary and place the pork roast on top of them. Season with the salt and pepper.Brown the pork roast on all sides, about 5 to 7 minutes. Remove from pan and place the roastand the rosemary in a large crock pot.

2. Deglaze the pan on the stove by adding 1/4 cup of the chicken broth to the hot pan and stirringrapidly with a whisk, loosening the browned bits of pork.

3. Add 1 tablespoon of the butter, the garlic and onion and cook, stirring with a spoon, until theonion is translucent. Add the rice and stir well. Cook until the rice just begins to brown, about 2minutes. Stir in the remaining chicken broth and wine. Remove from heat and pour into the slowcooker around the roast.*

4. Place cover on crock pot and cook on HIGH for 3 to 4 hours, stirring occasionally. The internaltemperature of the pork should register 170 degrees F. When the cooking time is done, removethe roast, slice and keep warm on a platter. Remove and discard the rosemary.

5. Stir the remaining butter and Parmesan cheese into the rice. Spoon the risotto around the roastslices and garnish with the remaining fresh rosemary sprigs.

6. You can also add toasted pine nuts for a little bit of texture and a nice flavor also.

7. *I'm allergic to onions so I generally leave out the onion but just to get the flavor added in, I adda little onion powder or dried minced onion to taste.


Rosemary Pork with

Red Wine RisottoBy TwilightChicky


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1. Combine first 5 ingredients; stir well, and set aside.

2. Bring broth to a simmer in a medium saucepan (do not boil). Keep warm over low heat. If you have madeyour own broth, follow these same instructions after straining.

3. Heat 2 tsp. oil in a large saucepan over medium-high heat. Add onion; saut 3 minutes (or until onions aresee-through). Add rice and wine; cook, stirring constantly, 1 minute or until liquid is nearly absorbed. Addwarm broth, c. at a time, stirring constantly until each addition is absorbed before adding the next (about20 minutes total).

4. Add shrimp; cook, stirring constantly, 5 minutes. (chicken will take about 10 minutes or so)

5. 4. Add tomato; cook, stirring constantly, 2 minutes.

6. Remove from heat, and stir in mozzarella and pepper. Sprinkle each serving with parmesan cheese. Salt &pepper to your taste.

7. Serve immediately.P a g eP a g eP a g eP a g e 5 75 75 75 7

Secretwards Favorite Risottow. Mozzarella, Tomatoes,& Shrimp

By snshyne

Ingredients:

*you can substitute the shrimp for something else like chicken.*

1 cups diced tomatoes (I use fresh grape or cherry tomatoes, chopped)

1/2 cup chopped fresh basil

1 tablespoon olive oil

tsp. salt

1 clove garlic, minced

4 10 oz. cans chicken broth (or, you can make your own by cooking flavorful chicken pieces such aslegs and thighs in salted water. Low heat, about an hour or so, then strain)

2 tsp. olive oil

cup finely chopped onion

1 cups Arborio rice, uncooked

c. dry white wine (use a wine you would drink or one you'll be drinking with dinner. For example,Gabbiano Pinot Grigio is a good choice.)

1 c. diced mozzarella cheese tsp. ground pepper

2 tablespoons grated parmesan cheese

1 pound of shrimp. Peeled and de-veined. (I tend to use gulf shrimp because they are larger and moreplump)


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Salad

2C shredded chicken breast, skinless (I roasted my own wholechicken)

1C julienne/matchstick carrots

1 bag broccoli slaw mix

2 large green onions, chopped

Dressing

2 tbsp peanut butter (all natural or LF would be fine)

2 tbsp rice vinegar

1 tbsp veg oil

2 tbsp honey 1 tsp soy sauce, reduced sodium

***Cilantro, if desired, for garnish

Shredded Thai Chicken SaladBy MsKathy

In a small bowl, whisk salad dressing ingredients together.

In a large bowl, toss salad ingredients.

Just before serving, toss dressing with salad. Garnish with cilantro, chopped peanuts, ortoasted sesame seeds.



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1. Melt butter in 3 quart saucepan over me medium heat. Add garlic and cook one min. add remainingspices and tomatoes stir well and simmer 10 min.

2. Meanwhile in a large saut pan melt 2tbsp, butter, and saut veg. about 3 min until crisp tender addto sauce and simmer 5 min.

3. Cook pasta when done.

4. Stir shrimp into sauce to heat through. Do Not Boil. Spoon over pasta.

5. Done.


Shrimp and Penne Pasta

By MayraB_83Sauce:

6 Tbsp. Butter

1 Tbsp. Garlic (freshly minced)

1 (10z) Pkg. knorr Newburg sauce mix

32 oz. Crushed tomatoes canned

tbsp. lemon juice

tsp. crushed peppers

tsp. basil dry

tsp. marjoram dry

tsp. black pepper

Vegetables:

lb. Mushrooms halved or quartered if large.

1cup. Green bell pepper cut in 1in square.

cup. Yellow onion cut in 1in square

2 tbsp. butter for sauting

Pasta:

1 lb. Penne

Shrimp:

1lb. Medium to large shrimp cooked, thawed and drained.

Ingredients:

Steps:


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Ingredients:

3 c. cooked chicken

1 pkg. wild white rice, cooked

1 can cream of celery soup

1 med. onion, chopped

2 c. French style green beans, drained

1 c. Hellmann's mayonnaise (can substitute Ranch dressing)

1 c. water chestnuts, diced (can substitute pine nuts)

1 med. jar sliced pimientos (for color, if desired)


Spectacular Chicken

By TwilightChicky

Steps:

1. Mix all ingredients. Pour into 2 1/2 or 3 quart casserole.

2. Bake at 350 degrees for 25 to 30 minutes. (To freeze, do not cook before freezing.)

This is a simple recipe great for leftovers and easily adapted to different tastes


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1. Prepare shells as directed on the box. Cool under cold water.

2. Defrost spinach and squeeze to drain. Cool.

3. Preheat the oven to 350 degrees.

4. Mix filling ingredients. Fill shells with a rounded tablespoon.

5. Grease a 13x9 pan. Arrange stuffed shells in greased baking pan and cover withground beef/sausage, then pour the spaghetti sauce over everything. Top withcheese (if desired)

6. Cover with foil. Bake for 30 minutes.


Stuffed Shells

By EJ Santry1-12oz box of Jumbo Shells

Filling:

1 9oz pkg. frozen chopped spinach

1 15oz pkg. ricotta cheese

1 8oz pkg. shredded mozzarella cheese

1 tsp. salt

1 egg

1/4c grated parmesan

1/4 tsp. pepper

1/2lb. ground beef or Italian sausage

1 32oz can of spaghetti sauce


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Ingredients:

Salt

1 pound of pasta

3 tablespoons of butter

1 pound cremini mushrooms, thickly sliced 1 pound thin asparagus, trimmed, cut crosswise into 1-inch pieces

Sundried tomato cream sauce:

1 pint heavy cream

1/2 cup (1 stick) unsalted butter, softened

1 cup freshly grated Parmigiano-Reggiano

Freshly cracked black pepper

cup sundried tomatoes

3 cloves of garlic


Sundried Tomato Cream SauceOver Vegetable and Pasta

By Stacy Bumblebee

Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, stirringoccasionally, about 12 minutes.

To prepare sauce: Blend garlic and sundried tomatoes in food processor until finelyminced. Heat heavy cream over low-medium heat in a small, deep pot. Add butter and

whisk gently to melt. Sprinkle in cheese, sundried tomatoes, and garlic and stir to incorpo-rate. Season with freshly cracked black pepper.

Meanwhile, melt the butter in a heavy large skillet over medium heat. Add the mushroomsand saut until tender and most of the juices have evaporated, about 5 minutes. Add theasparagus and saut until the asparagus is crisp-tender, about 5 minutes. Salt and pepper

to taste. Add the pasta. Stir in cream sauce, and gently incorporate all ingredients. Sprin-kle any remaining Parmesan on top.


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Combine cottage cheese, sour cream, egg, herbs, and spices along with half of theshredded cheese. Add cooked macaroni and mix well. Poor into a greased 9x13 pan

top with remaining shredded cheese then sprinkle with paprika and parsley. At this

point you can either freeze the casserole or bake in a 350 oven for 45 minutes. (Whenbaking a frozen casserole do not preheat oven, cover with foil, then remove foil for anadditional 15 minutes to the baking time.)

Tasty addition: 1-2 chipotle peppers in adobo sauce minced.


The Janelle Familys

Mac & Cheese DeluxeBy Polyphany

Ingredients:

2 cups Elbow Macaroni cooked according to package directions. (I slightly undercook them)

1 Egg lightly beaten

2 cups (16 oz.) Cottage Cheese

1 cup (8 oz.) Sour Cream or Plain Yogurt

1 tsp. dried Oregano

1 tsp. dried Basil

tsp. Celery Seed

tsp. Onion Granules

tsp. Garlic Granules

Salt and Pepper to taste

4 cups shredded Cheese divided (Cheddar + any of the following to make a total of 4cups: Monterey Jack, Swiss, Mozzarella, and Parmesan)

Paprika and dried Parsley for garnish


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Ingredients:

1/2 package of spaghetti (about 7 or 8 oz precooked)

2 cups chicken or turkey broth

2 cups milk

about 1/2 cup all purpose flour

1/2 stick of butter 1/2 teaspoon of Morton's Nature's Season (my seasoning blend of

choice)

1/2 teaspoon of pepper

2 - 3 breasts of turkey or chicken

1/2 cup of sliced black olives

1/2 cup shredded cheddar cheese


Topaz TetrazziniBy TopazHeart

Cook, rinse and drain spaghetti.

Heat oven to 350 degrees.

In a sauce pan mix broth, milk, flour, butter, Nature's Season, and pepper.Bring to a boil over medium heat, stirring occasionally. Boil for 1 to 2 min-utes. Remove from heat.

In a casserole dish pour in spaghetti, meat, and olives. Pour sauce over theingredients in the casserole dish stir together. Sprinkle with cheese andbake uncovered for 30 minutes.

Remove and allow to cool.


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Steps:

In a bowl, combine the first six ingredients; set aside. Spread butter over cutsides of buns. Spread tuna mixture on bun bottoms; replace tops. Wrap in

foil. Bake at 350 degrees F for 15 minutes or until the cheese is melted.

Can also be warmed on top rack of BBQ when it's too hot to have the ovenon.


Tuna Melt SandwhichesBy emg78

Ingredients:

3/4 cup chopped celery

3/4 cup diced Cheddar cheese

1 (6 ounce) can tuna, drained and flaked

1 small onion, chopped

1/4 cup mayonnaise

1/8 teaspoon salt

1/4 cup butter or margarine, softened

6 hamburger buns, split


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4 boneless, skinless chicken breasts

3 16z cans of northern beans

4 whole jalapeno peppers seeded and diced (alternate ingredient: can use 1 to 2 4oz cansof chopped mild chilies)

1 tsp of ground cumin

1 tsp dried oregano

1 tsp dried parsley

3 cups of boiling water and 2 to 3 chicken bouillon cubes (alternate ingredient: can use 3cans of chicken broth)

2 tsp hot sauce (optional)

2 tsp minced garlic

2 medium onions diced

12 oz hot pepper cheese (jalapeno jack cheese)

1 tsp olive oil


White Chili

By TopazHeart

Brown your chicken breasts for approximately 15-20 min allow to cool and cut into largecubes.

Place in large soup pot with chicken broth, northern beans, parsley, oregano cumin anddiced chilies.

In small skillet pour olive oil and garlic and onions brown until they are lightly caramelizedand add to soup.

(Add hot sauce while it simmers warning this will make it spicy. Some people prefer it if youleave out the hot sauce and allow people to add it individually to their own portions)

Simmer for 30-45 minutes on low medium setting.

Garnish with Pepper jack cheese and serve.


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1. Cook pasta according to package directions.

2. While pasta is cooking, heat oven to 350*F and brown beef or turkey in a skillet overmed-med high heat. Flavor meat with onion/onion powder and garlic powder whilebrowning.

3. Drain meat when cooked, as needed Add pasta sauce and return to stove to simmerwhile pasta finishes. Spray 9x12" baking dish with non-stick spray and drain pasta whencooked. Combine pasta

4. and meat sauce and ricotta then pour into baking dish. Cover with mozzarella cheeseand place in preheated oven for 15-20 min to melt cheese and warm through.

5. It's quick and so easy and the kiddos love it!


Ziti Lasagna

By SparkleSwan

Ingredients:

16 oz ziti pasta (any will work) 26 oz jar of favorite tomato pasta sauce

1-1&1/2 lbs of ground beef or turkey

1/2 cup of chopped onion or onion powder to taste (1 tbsp to start)

1 tbsp Garlic powder or to taste

15 oz ricotta cheese (part skim or regular)

2+ cups shredded mozzarella


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Zucchini pasta w. Roasted Garlic Shrimp& Roasted Pepper Marinara

By Chef JaylaParmesan Tuile

4 TBS grated parmesan

1/8 tsp cayenne pepper

Roasted Garlic

2 heads garlic

1 teaspoons olive oil

Roasted Red Pepper

2 red bell peppers

Marinara

2 Tablespoon olive oil

2 Tablespoons grated onion

teaspoon kosher salt

teaspoon freshly cracked black pepper

1 28 oz can San Marzano tomatoes diced1 Tablespoon fresh basil (chopped)

Shrimp

20 shrimp (31-40 count) peeled & deveined-tail on.

1/8 teaspoon cayenne

1 teaspoon olive oil


Zucchini pasta

2 Yellow Zucchini (small)

3 green Zucchini (small)

1 teaspoon kosher salt

1 teaspoon freshly cracked black pepper

1 teaspoon dried oregano

4 Sicilian olives minced (optional)


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Zucchini Pasta with Roasted Garlic Shrimp and Roasted Pepper Marinara cont...

Parmesan Tuile Ingredients

Preheat the oven to 400F.

4 TBS grated parmesan

1/8 tsp cayenne pepper

1. Combine parmesan and cayenne together in small bowl.

2. Line a baking sheet with silicon mat or parchment. For each tuile, spread 1 tablespoons of the gratedcheese on the silicon mat to form a 2-inch round. Bake until golden brown, about 9 minutes.

3. Cool for approximately 1 minute. Using an offset spatula, transfer the tuiles to another piece of parch-ment paper and cool completely.

4. Yield: 4 tuiles

Roasted Garlic Ingredients

2 heads garlic

1 teaspoons olive oil

1. Preheat oven to 400F. Slice 1/4 inch off top of garlic bulbs. Place in a small square of aluminum foil,drizzle with olive oil, close foil packet. Bake in preheated oven for 20 25 minutes, until outside is lightlybrowned and garlic cloves are soft and fragrant.

2. When cool enough to touch, squeeze softened garlic into medium bowl. Add 4 TBS grated parmesan,mash with fork. Cover with plastic wrap and set aside.

Roasted Red Pepper Ingredient

2 red bell peppers

1. Place peppers directly on open flame (of gas burner) and turn frequently with tongs to allow the skins toblister and blacken. When the skin is completely charred, remove them from the burner and place in aplastic bag, tie loosely. Let cool for about fifteen minutes or until you can easily handle the peppers. Re-move from bag and use your hands to peel off the skins. Cut off the stem end, remove stem and seeds.Mince pepper and set aside.

Marinara Ingredients

2 Tablespoon olive oil

2 Tablespoons grated onion


teaspoon freshly cracked black pepper 1 28 oz can San Marzano tomatoes diced

1 Tablespoon fresh basil (chopped)

1. Heat oil in a saucepan over medium heat. Add grated onion and cook, stirring constantly, about 1 minuteor until pale golden. Add minced roasted red pepper and crushed tomato, and simmer 10 minutes. Stir inbasil. Season with kosher salt and freshly ground pepper to taste



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Zucchini Pasta with Roasted Garlic Shrimp and Roasted Pepper Marinara cont...

Shrimp Ingredients

20 shrimp (31-40 count) peeled & deveined-tail on.

1/8 teaspoon cayenne

1 teaspoon olive oil


1. Preheat broiler.

2. Mix oil, kosher salt and cayenne together. Toss with shrimp. Place shrimp on silicon mat or parchment in one layer. Broil ap-

proximately 2-3 minutes, just until shrimp is blushed pink and translucent.

3. Immediately place cooked shrimp (and liquid) in bowl with garlic parmesan mash and toss.

Zucchini pasta Ingredients

2 Yellow Zucchini (small)

3 green Zucchini (small)

1 teaspoon kosher salt

1 teaspoon freshly cracked black pepper 1 teaspoon dried oregano

1. Slice zucchini lengthwise on slicer side of box grater or mandolin. Make 3 or 4 passes on each side of zucchini before turning tonext side. (You do not want the seeds at the center. Reserve the centers for another recipe, i.e. zucchini bread) Keep zucchini

stacked, so you can then slice the zucchini into thirds or linguini-like strips.

2. Heat saut pan on medium high heat with 2 teaspoons olive oil. Add zucchini pasta, salt, pepper and oregano. Saut zucchinipasta 3-5 minutes, just until aldente. Remove from heat and add garlic-parmesan-shrimp mixture to cooked zucchini pasta

pan. Toss with tongs, check seasoning, add kosher salt & cracked black pepper to taste.

Plating

Portion marinara in bottom of four deep bowls Mound zucchini pasta in center of bowl, reserving a few shrimp for the top.

Place Parmesan tuile on top

Sprinkle tops with a portion of 2 minced Sicilian olives (optional)

Serves 4 people.



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SideDishes


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Ingredients:

2 pounds Idaho potatoes, peeled

1 stick unsalted butter 1 cup (8oz) cream cheese

1/2 - 1 cup warmed milk

1 tbsp kosher salt

black pepper to taste


Cream Cheese Mashed Potatoes

By MsKathy

Steps:

1. Boil or steam potatoes until tender.

2. Using a food mill or mixer, incorporate all ingredients andadjust seasonings as necessary. Start with 1/2 cup of milk

and add if needed, to your preference.

*** I got this recipe from the incomparable tara sue me. ***


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1. In a large bowl, toss together diced potatoes, eggs, celery and green onions. Set aside.

2. In a medium bowl, whisk together mayo, mustard, sugar, and cream. Add the pepperand salt, tasting in between additions to get it the way you like it.

3. Add dressing to potato mixture and combine well.

4. Chill for a few hours.

***TIPS***

1. Took cook potatoes, I steam them in a covered pot with a steamer basket in about

and inch or so of water. About 25-30 minutes, depending on potato size. When theyare fork tender all the way through they are done. I cook mine with the skins on and Ichoose not to peel them at all. Its up to you how you like it. Sometimes I do this theday ahead and chill them in the fridge after.

2. Dice everything into SMALL pieces. Especially the potatoes. Big chunks of flavorlesspotato hamper the taste.

3. Sometimes I like to add chopped cooked bacon to this. Its yummy.


Creamy Potato Salad

By dandyvampIngredients: 5-6 medium to large potatoes steamed until tender, cooled and diced.

6 boiled eggs, diced.

5 ribs of celery, diced.

1 bunch of green onions, sliced into small pieces.

2 cups mayonnaise, DO NOT use Miracle Whip. Use Hellman's East of the Rockies) orBest Foods (West of the Rockies) They are the same.

1 tsp mustard

2-3 tbsp of sugar (Sounds weird? Its good. Dont omit this!)

2-3 tbsp of heavy cream

fresh cracked pepper to taste

salt to taste


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Ingredients:

8 medium Russet potatoes or 10-11 small red pota-toes

1 small onion, diced 8oz Miracle Whip Dressing

8oz sour cream

1 lb block Velveeta cheese

10 strips bacon, cooked and crumbled

Salt and pepper to taste


Hot Potato SaladBy Phoenix Rising

Preheat oven to 350 degrees F. Peel and cut potatoes into 4-6 pieces each.Boil potatoes until almost done, you should be able to easily put a forkthrough them but not too soft.

Drain potatoes and rinse quickly with cold water. Cut potatoes into smaller,bite-sized pieces.

While potatoes are boiling, cube Velveeta and chop onion. In a large bowl,combine Miracle Whip, sour cream, bacon, Velveeta, salt and pepper. Mix

together and gradually add potatoes, stirring constantly to coat well.

Butter a 13x9x2 baking dish and add potato mixture. Top with more bacon ifdesired. Bake for about an hour until the top is golden brown and thecheese is gooey.


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Bring a large pot of salted water to a boil over high heat. Add the pastaand cook until tender but still firm to the bite, stirring occasionally, about8 to 10 minutes. Drain pasta and put the pasta on a large cookie sheet.Drizzle the pasta with 3 tablespoons olive oil, toss, spread out, and setaside to cool.

Once the orzo is cool, transfer to a large serving bowl. Add the remainingingredients and toss gently to combine. Chill for at least an hour. Serve.


Orzo Salad

By Phoenix RisingIngredients:

1 pound orzo pasta

3 tablespoons extra-virgin olive oil, plus 1/4 cup

2 cups fresh arugula (about 3 ounces) or baby spinach

3/4 cup crumbled feta cheese 1/2 cup dried cherries

12 fresh basil leaves, torn

1/4 cup toasted pine nuts

3 tablespoons lemon juice

1 1/2 teaspoon salt

1 teaspoon freshly ground black pepper


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Ingredients:

6 large Russet potatoes

Milk

butter

Parmesan cheese

mozzarella cheese


Parm Mashed Potatoes

By il-bel-mondo

1. Peel and dice the potatoes

2. toss in a large pot filled with water to cover potatoes.

3. salt the water with a teaspoon of salt.

4. Boil potatoes on med-high heat until you can stick a butter knife in the potatoes eas-ily

5. Strain potatoes and add back to pot.

6. Add two tablespoons of butter

7. and add milk a half cup at a time until it's the consistency you like.

8. Then add one half cup of mozzarella and a fourth cup of Parm cheese.

You can serve it like this or for an added touch you can pour mashed potatoes into acasserole dish and top with paneko bread crumbs, Bake on 350 until the bread crumbsare a golden brown.

This will melt the cheeses all the way through.


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Make pasta according to directions, drain & return to pot. Addcheese slices and push them into the hot pasta, it melts them up nice.

Add sour cream, cream cheese, butter, milk and the two packets ofthe cheese stuff that comes in the box. Mix thoroughly and serve!Mmmmmm, cheesey! Recipe can be cut in half if you don't have tofeed a small army like I do ;-)


Pimp My MacBy booboo_kitty

Ingredients:

2 Boxes of Kraft Macaroni andCheese

1/4 cup sour cream

1/4 cup cream cheese

3 slices of American cheese

1/3 cup milk

3 Tbsp butter


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Ingredients:

2 pounds baking potatoes, peeled and cut into 11/2-inch cubes

1 pound carrots, peeled and cut into 1-2-inch por-tions or baby carrots

1/2 cup olive oil

4 garlic cloves, minced

1 1/2 teaspoons dried rosemary 1 teaspoon salt

Freshly ground black pepper

1/2 cup beef or chicken stock

1/3 cup freshly squeezed lemon juice


Rosemary & Lavender Roasted VegetablesBy TwilightChicky

Heat oven to 400 degrees F.

Place potatoes in a single layer on 13 x 9-inch baking dish and pour oil over them.Add garlic, rosemary, lavender salt and pepper to taste, tossing well to coat. Bakepotatoes for 15 minutes.

Add stock, toss and bake 10 minutes more.

Add lemon juice, toss and bake 10 to 15 minutes more, until cooked through.

Serve at once.


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Desserts


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Ingredients

1/2 Loaf Bread (torn in pieces)

1 Banana Mashed

1 cup Fresh Cranberries (washed)

2 shots Banana Rum

3 Large Eggs

1/2 - 2/3 cups Sugar

1 tsp. Cinnamon


Banana-Cranberry

Bread PuddingBy: Emma Pengratis

1. Preheat oven 350 degrees F.

2. Whisk eggs, banana, cinnamon and sugar together

3. Place small amount of bread on bottom of an 8x8 pan.

4. Pour small amount over bread.

5. Place a few cranberries on top.

6. Repeat steps 3-5 until ingredients are gone.

7. Place in oven for 30-45 mins or until done. (Center solid, no runny eggs)

8. Allow to cool before serving.


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Wash, de-stem, and hull strawberries. I use a small huller and scrape as much of theinsides out as I can, while not piercing through the shell of the berry. Place on apaper towel, upside down, to dry out while you mix the filling.

Combine cream cheese, milk, sweetener/sugar, vanilla, and zest with hand mixer or

stand mixer until thoroughly combined. Pipe or spoon mixture into strawberries,then dip in graham cracker crumbs.


Cheesecake Stuffed StrawberriesBy MsKathy

Ingredients:

1 pint strawberries

1/2 pkg cream cheese (can be full or low/no fat), softened

1-2 tbsp milk, heavy cream, half and half, whatever you prefer, toloosen up cream cheese

1 tbsp Splenda (regular or brown sugar), or regular sugar

1 tsp vanilla

1/2 tsp lemon zest (if you have it, not a deal breaker)

1 sheet graham crackers, crushed


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Ingredients:

1 x 400g double unfilled plain sponge sandwich cakes 80ml (1/3 cup) Galliano liqueur

1 x 2L container vanilla ice-cream, softened

50g red glace cherries, coarsely chopped

2-3 tsp rosewater essence

2 drops pink liquid food colouring

40g (1/4 cup) unsalted pistachio kernels,coarsely chopped

2-3 drops green liquid food colouring 50g good-quality dark chocolate, finely

chopped

1 tsp cocoa powder

Cherry, Pistachio, & Galliano CassataBy LMGoldenEyes

Method

Line the base and sides of a 10 x 20cm (base measurement) loaf pan with plastic wrap, al-lowing it to overhang. Cut cakes crossways into 1cm-thick slices. Trim crusts and discard.

Brush cake with 2 1/2 tbs of liqueur. Line base and 2 long sides of pan with two-thirds of

the cake.

Divide ice-cream among 3 bowls. Add cherries, rosewater and pink colouring to 1 portion,and stir until well combined. Spoon into pan and smooth the surface.

Add pistachios and green colouring to another ice-cream portion and stir until combined.Spoon over cherry ice-cream mixture and smooth the surface. Add chocolate and cocoa

to remaining ice-cream and stir until combined. Spoon over pistachio ice-cream mixtureand smooth the surface. Brush remaining cake with remaining liqueur and place over fill-

ing. Cover with plastic wrap and place in the freezer for 6 hours to set.

Turn cassata onto a serving platter and remove plastic wrap. Cut into slices and serve im-mediately.

Notes

This recipe requires 6 hours of freezing time.P a g eP a g eP a g eP a g e 8 28 28 28 2


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Sift flour, cocoa powder, baking powder and baking soda. Set aside. With an electric mixerand paddle attachment, beat butter, shortening, granulated sugar, and ONE cup of thebrown sugar (set the other 1/4 cup aside) on med. speed until light and fluffy. About 2 min-

utes. Add eggs one at a time and mix until fully combined between each addition. Add va-nilla and mix. Gradually add flour mixture and mix on low speed until combined. Add choco-late chips and mix until just combined. Remove mixer. Cover bowl with plastic wrap and chilluntil firm. At least two hours.

Heat oven to 350 and line sheets with parchment paper (dont skip the paper).

In a small bowl, mix peanut butter and remaining 1/4 cup brown sugar.

Using a 1 1/4 in. scoop or a tablespoon, drop dough onto baking sheets 2 inches apart. Make athumbprint in the center of each cookie, and fill with 1 teaspoon of peanut butter mixture.Top with a second scoop of dough and carefully mold dough to cover the surprise. Bakeuntil firm, about 12 minutes. Cool for 5 minutes before transferring to cooling rack.

**NOTES**

The dough needs to be cold or it will stick to your hands. Your hands will get gooey. Justwash and dry as needed.


Chocolate Peanut Butter SurprisesBy dandyvamp

Ingredients: 2 cups all purpose flour

1/2 cup Dutch-process cocoa powder

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/2 cup unsalted butter, room temp

1/2 cup vegetable shortening

1/2 cup granulated sugar

1 1/4 cups light brown sugar, packed

2 large eggs

1 teaspoon pure vanilla extract (good quality vanilla goes a long way)

1 cup of semisweet chocolate chips (not those cheap ass Nestle ones)

1/2 cup peanut butter


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Ingredients:

6 cups (1-inch cubes) Hawaiian bread, challah or brioche

1/2 cup heavy cream

1/2 cup milk

1 1/2 cups semisweet chocolate chips

4 eggs

1/2 pint fresh raspberries (do not substitute frozen) 1/4 cup granulated sugar

1 teaspoon vanilla extract

1/2 cup Chambord liqueur

Whipped cream


Chocolate Raspberry Strata

By TwilightChicky

Place half of the bread cubes in a well-buttered crock pot. Sprinkle on half of thechocolate chips and raspberries. Cover with the remaining bread cubes, then topwith the remaining chocolate chips and raspberries.

In a medium bowl, whisk together the cream, milk, eggs, sugar, Chambord and va-nilla extract until well blended. Pour evenly over the bread mixture in the crockpot. Cover and cook on HIGH for about 1 3/4 to 2 hours, or until set. (Do not cookon the low heat setting for a longer time.) Let stand 5 to 10 minutes before serving.

Serve garnished with whipped cream.


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Preheat oven to 350 degrees, and butter a 9x9 inch pan.

Slowly melt chocolate and butter together in a large heavy saucepan over low heat,making sure to stir frequently. Remove the pan from the burner and allow to coolfor approximately f

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