e-cookbook - san diego state university

PARENT & FAMILYE-COOKBOOKSAN DIEGO STATE UNIVERSITY

2020

CONTENTSAPPETIZERS & BEVERAGESAunt Heather’s Chicken Wings .................................................................................. 5Baked Artichoke Dip ...................................................................................................... 6Everybody’s Favorite Smoky Cheese Ball ............................................................. 7Oysters Kilpatrick ............................................................................................................ 8Mom’s Deviled Eggs ....................................................................................................... 9Sweet Potato Casserole Bacon Bites .....................................................................10Homemade Hummus .................................................................................................... 12

BREADS & ROLLSPumpkin Bread ................................................................................................................ 15Caramel Rolls ...................................................................................................................16

MAIN DISHESEasy Chili ...........................................................................................................................19Stuffed Cabbage ...........................................................................................................20Chicken & Dressing Casserole ..................................................................................22Breakfast Pizza Egg Bites ..........................................................................................24Chicken Stacked Spinach Enchiladas ....................................................................26Orange Chicken ............................................................................................................. 27The Cannelloni ................................................................................................................28Chile Cheese Casserole .............................................................................................. 30Grilled Salmon & Lime Butter Sauce ......................................................................31Aunt Diane’s Italian Spaghetti Sauce ....................................................................32Bacon & Spinach Cream Cheese Tortellini ..........................................................34Chicken Pot Pie ..............................................................................................................35American Pad Thai .......................................................................................................36Mathis Family Cranberry Orange Muffins ............................................................38

SOUPS & SALADSTortellini Soup ..................................................................................................................41Slow Cooker Quinoa Enchilada Soup ....................................................................42Chicken Pozole Verde..................................................................................................43

VEGETABLES & SIDE DISHESItalian Pasta Salad .........................................................................................................45Potato Casserole ...........................................................................................................46Corn Pudding ..................................................................................................................47Mushroom Pasta Risotto ............................................................................................48

DESSERTNana’s Lemon Ice Box Pie ..........................................................................................51Almond Amaretto Bundt Cake ................................................................................52Tropical White Chocolate Mac Nut Pineapple-Coconut Cookies ...............54Kentucky Derby Pie ......................................................................................................56Candy Caramels ............................................................................................................. 57Brown Sugar Caramel Cake ......................................................................................58Best Ever Two Layer Fudge ..................................................................................... 60Easy Toffee .......................................................................................................................61Crock-Pot Chocolate Cake ........................................................................................62

APPETIZERS & BEVERAGES

Aunt Heather’sCHICKEN WINGS

Contributed by Chris Lockwood (Garrett Lockwood)

Serves: 4-6 Quick & Easy

INGREDIENTS 3/4 cup sugar

3/4 cup kosher salt

4 cups water

20-30 Chicken wings

PREPARATION

1. Combine sugar, salt and water and stir until sugar/salt dissolves.

2. Add wings.

3. Cover and let sit for 30 min.

4. Rinse off wings and pat dry.

5. Grill wings until done.

5APPETIZERS & BEVERAGES

Baked ARTICHOKE DIP

Contributed by Anna Marie Leyba ‘98 (Miranda Miramontes)

Serves: 10-12Quick & Easy; Vegetarian; Gluten Free

INGREDIENTS 1 - 8 oz. block of Philadelphia cream cheese, softened

½ cup Best Foods mayonnaise

½ cup Knudsen sour cream

1 cup shredded parmesan cheese

3 cloves garlic, pressed

1 - 14 oz. can artichoke hearts in water (non-marinated), chopped

Dill weed, dried or fresh (enough to sprinkle on top)

Water crackers

PREPARATION

1. Mix first 5 ingredients together well.

2. Stir in chopped artichoke.

3. Place in small oven-proof baking dish.

4. Sprinkle dill weed on top of dip, covering entire surface.

5. Bake at 350⁰F for 35-45 minutes until hot and bubbly.

6. Serve hot with water crackers.

SAN DIEGO STATE UNIVERSITY | PARENT & FAMILY E-COOKBOOK6

Everybody’s FavoriteSMOKY CHEESE BALL

Contributed by Beth Pucillo (Gianni Pucillo)

Serves: 20Quick & Easy

INGREDIENTS 2 - 8oz blocks softened cream cheese

4 chopped green onions

1/4 cup Worcestershire sauce

2 t. Liquid smoke

Enough diced bacon to cover

PREPARATION

1. Mix first four ingredients.

2. Form a ball.

3. Roll in bacon pieces.

4. Serve with crackers.


OYSTERS KILPATRICK

Contributed by Peter Graham (Taylah Graham)

Serves: 2-6Quick & Easy

An Irish oyster fisherman returned to shore with a small boat overloaded with delicious oysters, a rogue wave overturned the boat and he died. The local newspaper reported with the headline “Oysters kill Patrick.”

INGREDIENTS 24 rock oysters of your choice, (or more) - shucked

Rock salt

1 tbsp Worcestershire sauce

2 tbsp butter

4 slices bacon (rind and fat removed, finely diced)

Sea salt to taste

Pepper to taste

2 tbsp parsley

Lemon wedges

PREPARATION

1. Heat the grill to the highest temperature.

2. Arrange the oysters on a bed of rock salt in a large, shallow, ovenproof dish.

3. Combine the Worcestershire sauce and butter in a small saucepan and heat the butter until it melts and the mixture begins to bubble around the edges of the saucepan. Remove from the heat.

4. Spoon a little of the Worcestershire sauce and butter mixture over each oyster, and top evenly with the diced bacon and season with sea salt and freshly ground black pepper, to taste.

5. Cook under a preheated grill for 3-4 minutes, or until the bacon is crisp.

6. Sprinkle with parsley, and serve with lemon wedges.


Mom’sDEVILED EGGS

Contributed by Miriam Castanon (Natalia Altamirano)


I love this recipe as it is beyond easy to make. My youngest daughter has been making this with me since she was a child and to date, can probably eat the entire platter of deviled eggs by herself.

INGREDIENTS 6 eggs

3 tbsp of mayonnaise

2 tsp of mustard

2 tsp of lemon juice

1/4 tsp salt

1/8 tsp of ground pepper

Worcestershire sauce to taste

Tajin (chili with lemon powder) to taste

PREPARATION

1. Put 6 eggs in a pot and cover them with water. Make sure there is about an inch of water above the eggs. Bring water to boil for about 16 minutes until they are hard boiled. Then drain hot water and rinse eggs under cold water.

2. Carefully crack egg shells and peel eggs. Then cut each egg in half lengthwise.

3. Remove yolks to a medium bowl, and placing the whites on a serving platter. Mash the yolks into a fine crumble using a fork. Add mayonnaise, mustard, lemon juice, salt, and pepper, a dash or two of Worcestershire sauce and Tajin and mix well.

4. Evenly disperse heaping teaspoons of the yolk mixture into the egg whites. Sprinkle with a bit more Tajin and enjoy.


SWEET POTATOCASSEROLE BACON BITES

Contributed by Dana Young (Mailelaulii Young & Keale Young)


In my family, the sweet potato casserole topped with golden brown marshmallows is the shining star at Thanksgiving—and pretty much at all Fall, Winter and Holiday family gatherings! Honestly, if I didn’t make this, I’d not only cause a deluge of tears spanning generations, but I might be disowned. #FACTS! When you make it, why not take it up a notch? Our secret is to serve it in bite-sized maple sugar bacon cups because there’s only one way to make this mouthwatering masterpiece even more desirable—and that’s with bacon! We’ve discovered a few key cooking tips that will help earn your place in your family’s food hall of fame. First, shape foil into balls to help bake that perfect bacon-cup ring. Second, roasting is our favorite way to cook the sweet potatoes as it will yield a sweet-savory flavor combination. And,don’t forget to top these with marshmallows, complete with a golden brown glow. For those who like it even sweeter, add a streusel-like element by finishing the bites with chopped roasted pecans. Talk about leaving a legacy!

INGREDIENTS1-2 packages Small Batch Maple Sugar Bacon Box Strips

2 lbs extra-large sweet potatoes, roasted at 425 degrees for about an hour

1/2 stick melted butter

12 large marshmallows halved, or 24 mini marshmallows

2/3 cups Watson’s Barrel-Aged Maple Syrup

Optional topping: roasted pecans


PREPARATION

ROASTING SWEET POTATOES

1. Wash the sweet potatoes and pat dry. Using a fork, poke holes in each potato.Preheat your oven to 425°F.

2. Place the potatoes on a baking sheet or aluminum foil and roast at 400 degrees until tender when pierced with a fork, 50 to 60 minutes. Don’t rush this part. The longer they cook, the sweeter the potatoes will be.

3. Remove and let cool. This can be done a day ahead

4. Remove skin from sweet potatoes and puree in a Cuisinart or with a hand-held mixer

5. Melt butter and maple syrup together and stir into puree. (Honestly, the more butter and syrup the better)

6. Scoop potato mixture into a plastic bag and snip one corner of the bag.

MAKING BACON CUPS

1. Cook Small Batch Maple Sugar Bacon Box Strips in muffin tins, wrapping one strip of bacon around the inside of each cup of a 12-muffin tin.

2. Make foil forms and place these foil balls inside to help the strips hold their shape. Cook for approximately 20-25 minutes at 400°F/425°F degrees. (A side note: It helps to make the foil forms larger at the top to prevent the strips from collapsing in. You can even press the foil lightly into the strip to maintain shape)

3. Remove bacon from the oven, let cool for 20 mins or so and then transfer to an oven-proof serving platter.

FILLING THE BACON CUPS

1. Pipe potato mixture into the bacon cups.

2. Top either with mini marshmallows or large marshmallows halved and broil for three minutes—make sure to watch them so that they are golden brown on top.

3. Optional: top with roasted pecans.


Homemade HUMMUS

Contributed by Rosemary Omron (Deanna Omron)

Serves: 6-8Dairy Free; Gluten Free; Vegetarian; Quick & Easy

INGREDIENTS 1 can of Garbanzo Beans

1 tbsp of Crushed Garlic

1-2 Capfuls of Olive Oil

3 tsp of Lemon Juice

A Pinch of Salt

1/3 cup of Tahini Sauce

PREPARATION

1. Pull out a food processor.

2. Drain the can of garbanzo beans so that only the beans are left. Add the garbanzo beans to the food processor.

3. Crush the garlic and add that to the food processor.

4. Turn on the food processor to the pulse setting and wait for 3 to 5 minutes until all the ingredients are ground into a paste-like texture.

5. Add 1 to 2 capfuls of olive oil to the mixture in the food processor.

6. Add a pinch of salt to the food processor along with the 1/3 cup of tahini sauce.

7. Wait for everything to mix together and then taste the hummus.

8. Add more ingredients such as garlic, olive oil, lemon juice, or salt if you feel any one of these aspects of the taste is lacking.

9. Transfer the hummus to a bowl and it’s ready to serve with carrots, chips, or pita bread!


BREADS & ROLLS

PUMPKINBREAD

Contributed by Janet Castro (Abby & Alex Castro)

Makes: 3 loavesQuick & Easy

INGREDIENTS 1 cup vegetable oil

4 eggs

3 cups white sugar

1 1/2 tsp salt (optional)

1 tsp nutmeg

1 tsp cinnamon

1 large can of pumpkin

3 cups flour

2 tsp baking soda

2/3 cups water

1 cup walnuts (optional)

PREPARATION

1. Mix the top seven ingredients together.

2. Set aside.

3. Mix flour and baking soda.

4. Add to the first mixture alternating the flour and baking soda mixture with the water as you mix it in.

5. Add walnuts if desired.

6. Fill 3 loaf pans to 3/4 full.

7. Bake at 350 degrees for 1 hour.

15BREADS & ROLLS

CaramelROLLS

Contributed by Elizabeth Riley (Ian Harper)


PREPARATION

NIGHT BEFORE SERVING

1. Place half of the frozen rolls in the bottom of a greased Bundt pan.

2. Add half of the butter cubes. Sprinkle with half of the brown sugar and half of the butterscotch pudding mix.

3. Repeat with a second layer of the same.

4. Cover with a clean towel and let rise overnight.

DAY OF SERVING

1. Preheat oven to 350.

2. Bake for 20 minutes.

3. Cover with foil and bake for an additional 10 minutes.

4. Turn out onto a serving platter and serve immediately

This has been our traditional family breakfast for every holiday for two generations and it’s Ian’s favorite.

INGREDIENTS » 1 package frozen Parkerhouse

Rolls

» 1/2 cup butter, cut into small cubes

» 1 package butterscotch pudding mix (not instant)

» 1/2 cup brown sugar


DAY OF SERVING

1. Preheat oven to 350.

2. Bake for 20 minutes.

3. Cover with foil and bake for an additional 10 minutes.

4. Turn out onto a serving platter and serve immediately

17BREADS & ROLLS

MAIN DISHES

EasyCHILI

Contributed by Cindy Farmer (Kyle Farmer)


From LA Times 23 years ago.

INGREDIENTS 1 1/2 pounds ground round steak, beef or turkey

1 tbsp oil

1 cup chopped onions

1 clove garlic, crushed

1 (14 1/2 oz) can whole tomatoes, undrained

1 (6 oz) can tomato paste

2 cup water

1/3 cup chili powder

1/4 tsp hot pepper sauce

1 tsp salt

1/2 tsp garlic salt

1 - 15 1/2 oz can small red beans

PREPARATION

1. Brown meat in oil on stove top.

2. Add onions and garlic and cook until onions are tender.

3. Stir in tomatoes, tomato paste, water, chili powder, hot pepper sauce, salt and garlic salt, blending well.

4. Bring to boil.

5. Reduce heat, cover and simmer gently 45 minutes.

6. Add beans and cook additional 15 minutes.

7. Makes about 8 cups.

19MAIN DISHES

PREPARATION

PREPARE CABBAGE

1. Cut core out.

2. Set aside 2 or 3 outer leaves, boil briefly.

3. Put whole remaining cabbage in boiling water until tender, then flip over to boil the other side (should be able to fold without breaking may have to remove outer sections and continue boiling inner sections).

4. Remove cabbage from water, and peel leaves off (you may want to use a knife).

5. Devein cabbage (shave outer layer of stem thin on each leaf to make it easier to fold).

StuffedCABBAGE

Contributed by Trus Family (Eric Trus)

Serves: Practically an armyFreezes Well; Quick & Easy

INGREDIENTS 2 heads of cabbage

FILLING16 oz white rice

3 lbs ground beef (at least 15%)

1 large onion chopped

Salt, pepper, garlic powder to taste

SAUCE60 oz tomato sauce

60 oz crushed tomato

2 cans tomato soup

2 soup cans of water

2 tsp sugar


PREPARE FILLING

1. Cook rice half way (boil for about 15 minutes).

2. Combine rice with ground beef, onion, and salt, pepper, and garlic powder to taste.

3. Roll meat mixture into balls (roll to equal number of cabbage leaves).

STUFF CABBAGE

4. Flatten the meatballs.

5. Place in middle of cabbage leaf.

6. Fold like an envelope (stem first).

7. Place folded side down in roasting pan.

PREPARE PAN

1. Once all stuffed cabbages are in roasting pan, cover with extra boiled cabbage leaves.

PREPARE SAUCE

2. Combine all ingredients and pour over cabbage

COOK

3. Cover roasting pan with lid or foil

4. Bake at 350 for 1.5 - 2 hours

This is a family recipe brought over from the old country (Poland).

21MAIN DISHES

CHICKEN & DRESSING Casserole



INGREDIENTS Meat from 4 large chicken breasts

2 cups cream of chicken soup or 1 can

1 cup milk

1 pkg. Pepperidge Farm dressing (can also use Stove Top)

1 cup hot water

1 stick of margarine

PREPARATION

1. Cut chicken (uncooked) in chunks and place in a 9x13 inch dish.

2. Dilute soup with milk; pour over meat.

3. Mix hot water, butter and dressing together and crumble over top.

4. Cover and bake at 350 degrees for 45 minutes.


BREAKFASTPIZZA



When I was young we used to make the 1 1/2 hour trip from Paris, KY to Louisville, KY to visit with my Dad’s cousin and his family. They would always make breakfast pizza for us in the morning.

INGREDIENTS 1 lb roll of sausage

1 pkg refrigerated crescent rolls

1 cup frozen loose packaged hash browns (thawed) (I usually add a few extra)

1 cup shredded sharp cheddar cheese

5 eggs, beaten

1/4 cup milk

1/2 tsp salt

1/2 tsp pepper

Sprinkling of grated parmesan cheese (if desired)

PREPARATION

1. In skillet cook sausage until brown. Drain off fat.

2. Separate crescent rolls into 8 triangles.

3. Place in 9x13 casserole dish.

4. Spread to form crust. Be sure to press on sides and seal perforations. (I usually cook the crust about 5 minutes before I add the toppings.)

5. Spoon sausage over crust. Sprinkle with hash browns.

6. Top with cheddar cheese.

7. In bowl, beat eggs, milk, salt and pepper.

8. Pour over top of pizza.

9. Sprinkle with parmesan cheese if desired.

10. Bake at 375 degrees for 30-35 minutes.

23MAIN DISHES

PREPARATION

1. Heat oven to 300-325.

2. Then mix in a glass 4-5 eggs and egg whites. You don’t have to use egg whites, but it makes it a little healthier.

3. Then in a pan, sauté vegetables. You can use any vegetables that you would like. I typically use a red onion, a yellow onion, and bell peppers (red, yellow and orange).

4. When they are totally cooked and slightly brown add vegetarian Chorizo.

5. Cook everything together for a minute or two.

6. Next, place a spoon full of the vegetable/ chorizo mix in the silicone pan in each compartment.

7. Then add shredded cheese in each compartment.

8. Then fill each compartment with the eggs. Only fill 3/4 of the way up because they will rise.

9. Now, cover the silicon pan with foil. This keeps the moisture in.

EGG BITESContributed by Shira Scott (Joshua Scott)

Serves: 6Heart Healthy; Slow Cooker; Vegetarian; Quick & Easy

I was just looking for a breakfast that I could make ahead of time and then eat during the work week.

INGREDIENTS Bell peppers (red, yellow and green)

Onions (red and yellow)

Soy Chorizo (as needed)

5 eggs

Egg whites (as needed)

Salt and pepper (as preferred by who is making this meal)

Any other spices you would like added.

Shredded cheese.

You also want to get a silicone muffin pan.

Foil to cover the egg bites as you bake them.


10. Place carefully in the oven for one hour. Maybe check on them after 50 minutes. You should be able to stick a fork through each one and it should be solid.

11. Take them out and let them cool for 10 minutes.

12. Then you can eat some and the rest place in a tupperware to eat throughout the week.

13. You can also google the Starbucks egg bite recipe and other egg bite recipes. I usually make them vegetarian but if you like bacon, then you can make them with bacon, cheese and eggs.... it’s up to you.

25MAIN DISHES

Chicken Stacked SPINACH ENCHILADAS

Contributed by Shelley Barnes (Sam Barnes)

Serves: Depending on your hungerFreezes Well; Quick & Easy

Craved enchiladas but didn’t have time to roll each one individually, so stacked it instead.

INGREDIENTS 2 packages Trader Joe’s (TJs) corn tortillas (about 12)

2 bottles TJs red enchilada sauce

1 lb cooked shredded chicken breast

1 cup chopped onion

2 tsps chopped garlic

1 1/2 cups chopped mushrooms

1 package baby spinach, chopped

1 small can chopped green chiles

1 package block cream cheese

1 1/2 cups sour cream

1 package TJs shredded Mexican cheese

PREPARATION

1. Preheat oven to 350 and lightly grease 9x12 pan.

2. Saute onion, mushrooms, and garlic over medium heat until cooked through. Add chopped spinach and turn off heat (spinach will lightly wilt when you mix it). Add 1/2 to 3/4 of cream cheese block and stir until softened, add sour cream and half cup of enchilada sauce. season with salt and pepper to taste,

ASSEMBLE

1. Dip tortillas in enchilada sauce and line them on bottom of pan.

2. Top with one-half of chicken/spinach/mushroom mixture and sprinkle 1/3 of shredded cheese on top.

3. Repeat again, and top with remaining tortillas (make sure they are covered in enchilada sauce or they’ll be dry). top with remaining cheese.

4. Cover with foil and cook for 30 minutes in 350 oven. remove foil and cook for another 5-10 minutes or until cheese is melted and bubbly.


ORANGECHICKEN

Contributed by Majeda Makhamreh (Maya Nasrawi)

Serves: 2-3Heart Healthy; Quick & Easy

INGREDIENTS 1 cup chicken stock

1/2 cup freshly squeezed orange juice

1/2 cup sugar

1/3 cup white vinegar

1/4 cup soy sauce

2 cloves garlic, minced

1 tbsp orange zest

1/4 tsp ginger

1/4 tsp black pepper

1/4 tsp red pepper flakes

1 tbsp cornstarch

1 tbsp water

FOR THE CHICKEN4 boneless chicken breasts, cut into chunks

3/4 cup cornstarch

2 large eggs, lightly beaten

2 cup vegetable oil

PREPARATION

1. In a medium size mixing bowl whisk together the chicken broth, orange juice, sugar, vinegar, soy sauce, garlic, orange zest, ginger, black pepper, and red pepper flakes, set aside.

2. Place the cubes of chicken into a bowl with the whisked eggs, toss the chicken (taking care to let the egg drip off it) into a large ziplock bag full of the cornstarch. Zip and shake until evenly coated.

3. Heat oil and start working in batches, add the chicken and fry until golden brown and cooked through, then transfer to a paper towel lined plate.

4. Add the fried chicken to the oven dish.Whisk together a 1 tbsp. of cornstarch and 1 tbsp. of water, add to the sauce and then pour over the chicken. Place in the oven and bake uncovered for 50 minutes, stirring every 15 minutes or so. Remove and serve immediately.

27MAIN DISHES

The CANNELLONI

Contributed by Lisa Ferro (Joseph Ferro)


FILLING2 tbsp olive oil

1/4 c finally chopped onions

2 tsp finely chopped garlic

1 - 10 oz. frozen chopped spinach, defrosted, squeezed dry, chopped, cooked, drained and finely chopped.

2 tbsp butter

1 lb. organic ground beef, ground twice

4 tbsp fresh Parmesan cheese

2 tbsp heavy cream

2 eggs lightly beaten

1/2 tsp oregano

Salt and Pepper

BESCIAMELLA4 tbsp butter

4 tbsp flour

1 cup milk

1 cup heavy cream

1 tsp salt

1/8 tsp white pepper

TOPPING2-3 Cups of spaghetti sauce

4 tbsp fresh Parmesan cheese

2 tbsp butter, cut in tiny pieces

INGREDIENTS


PREPARATION

1. Sauté onion and garlic in olive oil, stir in spinach and cook for 4 minutes.

2. When all moisture has boiled away, transfer to a large mixing bowl.

3. Melt 1 tbsp butter in skillet and brown meat.

4. Drain. Add to onion mixture. Add Parmesan cheese, cream, eggs, and oregano.

5. Mix gently together.

6. Season with salt and pepper.

FOR THE BESCIAMELLA

1. Melt butter, remove from heat and stir in flour.

2. Pour in milk and cream whisking until smooth.

3. Return to high heat, stirring constantly.

4. Boil, simmer and continue stirring 2-3 minutes longer until thick.

5. Remove from heat and season with salt and pepper.

FINISH

1. Cook cannelloni pasta tubes as directed.

2. Drain, cool slightly and spread on paper towels.

3. Preheat the oven to 375.

4. Pour a film of sauce into the baking dish.

5. Fill tubes with filling and place side by side in the dish.

6. Pour the besciamella over and spoon the rest of the sauce on top.

7. Scatter grated cheese and dot with butter.

8. Bake uncovered in the middle of the oven for 20 minutes.

9. Broil for the last 30 seconds to brown the top.

29MAIN DISHES

CHILE CHEESE Casserole

Contributed by Robert Schofield (Greg Schofield)


We got this recipe from a family friend when I was about 7 years old and have used it ever since.

INGREDIENTS 1 lb cheddar cheese, grated

1 lb jack cheese, grated

4 eggs, separated

2/3 cup evaporated milk

1 tbsp flour

Salt and pepper to taste

1 - 4 oz can diced green chiles (optional)

Diced Ham (optional)

PREPARATION

1. Grease the inside of a 9x13 glass dish.

2. Add grated cheese to dish. If you wish to add chiles do so at this time.

3. Beat the egg whites until stiff.

4. Mix flour, egg yolks, evaporated milk, salt and pepper. Fold the egg whites into the egg yolk mixture. Pour the mixture onto the cheese and stir with a fork until moistened.

5. Bake 45 minutes to an hour at 325 degrees, or until a knife comes out clean.

6. You can also add diced ham if you’d like, and leave the green chiles out, but I really like them.

7. Serve with warm tortillas, salad and tortilla chips. My wife also uses salsa and sour cream.


GRILLED SALMON& lime butter sauce

Contributed by Melissa Andersen (Jordan Andersen)

Serves: 4Heart Healthy; Quick & Easy

INGREDIENTS 4 Salmon Filets

1 large garlic clove, chopped

1/4 cup fresh lime juice

1 tsp. salt

1/2 tsp. black pepper

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

PREPARATION

LIME BUTTER SAUCE

1. Puree garlic with lime juice, salt & pepper in a blender until smooth. Add melted butter & blend until emulsified, about 30 sec.

SALMON

1. Prepare grill for cooking over medium-hot charcoal (or moderate heat for gas stove).

2. Season Salmon all over with salt & pepper, then grill for 4 minutes (lightly oil pan if using the stove).

3. Turn filets over, top each with 1 tablespoon lime butter sauce & cook 4 to 6 minutes until cooked through.

31MAIN DISHES

Aunt Diane’sITALIAN SPAGHETTI SAUCE

Contributed by Michelle Gaitan (Olivia (Lulu) Gaitan)

Serves: 6Freezes Well; Dairy Free; Vegetarian; Quick & Easy

My sister in law made this sauce for our family while she was visiting and it has become a family favorite. Every kid in the household has asked for the recipe when they have departed for college.

INGREDIENTS

1 onion chopped

2 garlic cloves minced

2 Tablespoon olive oil

1 – 28oz cans of crushed tomatoes (she prefers the Cento brand for all canned goods)

1 – 28oz cans of pureed tomatoes

2 – 6oz cans tomato paste

1/2 Tablespoon garlic salt

1 Tablespoon dried Italian Seasoning

1/4 cup Sugar

1/2 cup red wine


PREPARATION

1. In large sauce pan sauté onion and garlic until soft and slightly yellow in color in olive oil.

2. Add the four cans of tomatoes/paste.

3. Add a small amount of water to one can, swish it around, transfer to can #2, repeat for can #3 and #4 – add this liquid to the sauce (and cleans the cans!).

4. Simmer for 5 minutes stirring frequently.

5. Add spices/sugar/wine.

6. Simmer until thickens – about 45 minutes. Add more wine or water if too thick.

7. Occasionally stir sauce as it simmers so it doesn’t burn on the bottom of the pan.

PASTA NOODLES

1. Cook pasta per package direction and cover with sauce NOTE: Also super as pizza sauce!

33MAIN DISHES

Bacon & Spinach CREAM CHEESE TORTELLINI

Contributed by Susan Brady (Brady Bosuego)


INGREDIENTS 18 oz. refrigerated cheese tortellini

6 strips of bacon

1 clove garlic, minced

1/2 cup chicken broth

1-1/2 cups heavy whipping cream

6 ounces cream cheese (softened)

1-1/2 cup freshly grated parmesan

2 cups fresh baby spinach

Salt and Pepper to taste

PREPARATION

1. Cut bacon into small pieces and fry until crispy (approx. 10 min.)

2. Remove bacon to paper towel lined plate reserving approx. 1 tablespoon of bacon fat.

3. Cook tortellini according to directions (under cook approx. 1 minute since it will cook more in the sauce).

4. Add to bacon fat: garlic, chicken broth, heavy cream and softened cream cheese.

5. Stir until sauce is smooth and slightly thickened (approx. 5 minutes).

6. Stir in the parmesan cheese and bacon adding spinach until it is wilted. Season with salt and pepper.

7. Toss with the drained tortellini.


ChickenPOT PIE

Contributed by Melissa Andersen (Jordan Andersen)

Serves: 4Heart Healthy; Quick & Easy

INGREDIENTS 2 cups diced peeled potatoes

1 3/4 cups sliced carrots

1 cup butter, cubed

2/3 cup chopped onion

1 cup all-purpose flour

1 3/4 tsp salt

1 tsp dried thyme

3/4 tsp pepper

3 cups chicken broth

1 1/2 cups whole milk

4 cups shredded cooked chicken

1 cup frozen peas

1 cup frozen corn

4 sheets refrigerated pie crust

PREPARATION

1. Preheat oven to 425 degrees. Place potatoes & carrots in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, covered, 8-10 minutes or until crisp-tender; drain.

2. In a large skillet, heat butter over medium-high heat. Add onion; cook and stir until tender. Stir in flour & seasonings until blended. Gradually stir in broth & milk. Bring to a boil, stirring constantly; cook & stir 2 minutes or until thickened. Stir in chicken, peas, corn & potato mixture; remove from heat.

3. Unroll a pie crust into each of two 9 in. pie plates; trim even with rims. Add chicken mixture. Unroll remaining crusts; place over filling. Trim, seal & flute edges. Cut slits in the tops.

4. Bake 35-40 minutes or until crust is lightly browned. Let stand 15 minutes before cutting.

35MAIN DISHES

AmericanPAD THAI

Contributed by Grace Shackelford

Serves: 3Hot & Spicy; Dairy Free; Vegetarian

This is how my mom taught me to make Pad Thai with ingredients you can find in American grocery stores. Not completely authentic, but considering Thai people use ketchup to denote “American style” foods I think it is quite fitting, and tastes pretty good.

INGREDIENTS

1 pack of dry, thin, flat rice noodles

1 pound protein, such as chicken, shrimp, or tofu

3 eggs

4-5 garlic cloves

2 stalks leek or chives

cooking oil

chili peppers, to your taste

1/2 shallot

1/2 cup ketchup

1/2 cup fish sauce (use diluted soy sauce for vegetarian alternative)

1/2 cup peanut butter

2-3 limes

bean sprouts

peanuts (optional)


PREPARATION

1. Soak the noodles in water, completely covered, for at least an hour. Chop shallots, garlic, leek, and chilies into fine pieces. Beat the eggs. Make the sauce by combining the peanut butter, fish sauce, ketchup and juice of two limes. You can taste it and adjust it how you like.

2. Cook the meat in some oil in a very hot wok or pan. When it’s close to being done add the shallots and garlic so they cook until fragrant and golden. Then add the eggs and scramble everything together. Take these out of the pan.

3. Drain the noodles and add them to the oiled pan. Gradually add the sauce until the noodles are covered, then add the scrambled eggs and meat back in, along with the chilies. Stir everything together and finally top with fresh leeks.

4. You can garnish it with bean sprouts to compliment the saltiness, and more lime juice or crushed peanuts if you like.

37MAIN DISHES

Mathis FamilyCRANBERRY ORANGE

MUFFINSContributed by Wendy Mathis (Cayman Mathis)


My sister passed this recipe to me when I got married. It’s still on a very faded fax. Mathis Family Cranberry Orange Muffins

INGREDIENTS

2 cups all purpose flour

3/4 cup sugar

3 tsp baking powder

1/2 tsp salt

1/4 cup shortening melted

1 egg

1 cup milk

1 1/4 cup rinsed and drained cranberries (leave about 20 to the side)

1 orange


PREPARATION

1. Mix the flour, sugar, baking powder and salt in a bowl.

2. Add in the melted shortening, egg and milk. Mix well.

3. Fold the cranberries into the bowl.

4. Zest the orange peel into the mix and squeeze the juice into the bowl after zesting.

5. Gently mix.

6. Preheat the oven to 400 degrees.

7. Spray muffin tins with no stick cooking spray.

8. Scoop mix into muffin tins.

9. Add extra cranberries on top and gently push into each muffin, leaving half outside the muffin.

10. Makes 12 muffins, double recipe as needed.

11. Bake for 20-25 min until the knife comes out clean.

12. Easy to make, share and bring to any holiday gathering.

39MAIN DISHES

SOUPS & SALADS

TORTELLINI Soup

Contributed by Lanette Hickman (Amy Hickman)

Serves: 6-8Heart Healthy; Quick & Easy

Has been a staple in our Italian Family for 6 generations.

INGREDIENTS Cheese tortellini

Chicken broth

Grated lemon rind

Shredded Parmesan cheese

2 cartons chicken broth (32oz)

PREPARATION

1. Bring chicken broth to boil

2. Add and stir in tortellini slowly - continue stirring so not to stick bottoms

3. Do not cover and let the broth and tortellini come to a boil then reduce heat and simmer

4. Taste pasta till it is al dente then when at your desire texture add grated lemon zest at end to brighten flavors

5. Serve with grated Parmesan cheese on top

Delizioso’

41SOUPS & SALADS

Slow Cooker QUINOA ENCHILADA SOUP

Contributed by Linnea Knutson (Wren Bergin)

Serves: 6-8Slow Cooker; Vegetarian; Gluten Free; Quick & Easy

INGREDIENTS 1 - 15 oz can black beans, drained and rinsed

1 -15 oz can yellow corn, drained and rinsed

2 - 28 oz can of mild or medium red enchilada sauce

1 - 15 oz can of diced fire roasted tomatoes and green chilies

1 cup of uncooked quinoa + 1 cup water

8 oz cream cheese (light or fat free is okay)

1 tsp cumin*

Dash of garlic powder*

1 tsp salt

1/4 tsp black pepper

1 cup shredded Mexican style or cheddar cheese

Optional: diced tomatoes, diced avocado, sour cream

* Optional

PREPARATION

1. Add beans, corn, 1 can of enchilada sauce, diced tomatoes and chiles, quinoa, water, cream cheese, cumin*, garlic powder*, salt and pepper to the slow cooker.

2. Pour remaining can of enchilada sauce on top, then sprinkle with cheese.

3. Cover and cook 4-5 hours on HIGH or 5-7 hours on LOW.

4. Served topped with optional tomatoes, avocado, and/or sour cream.


ChickenPOZOLE VERDEContributed by Miriam Castanon (Natalia Altamirano)


INGREDIENTS 1 tbsp olive oil

2 garlic cloves, pressed

1 can (29 oz) white hominy

2 cups chicken broth

1 can (10 oz) medium green enchilada sauce (I prefer to use La Costena or Herdez)

1 cup water

1 tsp dried Mexican oregano

2 cups diced cooked chicken (you can use rotisserie chicken like from Costco)

1 cup thinly sliced green cabbage

2 tbsp chopped fresh cilantro

1 lime

PREPARATION

» You will need a soup pot or casserole to hold at least 4 qt.

1. Add oil and pressed garlic to the soup pot/casserole; heat over medium high for 1-3 minutes or until garlic is golden brown and fragrant. Just be careful not to burn it. Meanwhile, drain hominy using a large colander.

2. Immediately add broth, enchilada sauce, water, oregano and hominy to casserole; bring to boil. Reduce hear to medium; simmer for 8 minutes.

3. As this comes to a boil, dice chicken. Add chicken to casserole; simmer until heated through.

4. As pozole simmers, thinly slice cabbage and chop cilantro. Slice lime into wedges.

5. To serve, divide pozole among serving bowls; top with cabbage. Garnish with cilantro and lime wedges.

You should have enough for about 4 servings - unless you live in my household and serve yourself several times.

43SOUPS & SALADS

VEGETABLES & SIDE DISHES

I talianPASTA SALAD

Contributed by Teruni Evans (Tera Evans)

Serves: 10Vegetarian; Quick & Easy

Easy recipe that everyone loves at a BBQ.

INGREDIENTS 1 red bell pepper

1 green bell pepper

1 cucumber

1 carton cherry tomatoes

1 bag of cubed cheese

1 box rotini pasta

1-2 bottles Bernstein’s Cheesy Garlic Italian dressing

Pepper to taste

PREPARATION

1. Boil pasta, drain and cool.

2. Cut all the vegetables into small pieces.

3. Add cheese pasta and vegetables.

4. Mix in the salad dressing and pepper.

5. Put in fridge to cool for an hour.

45VEGETABLES & SIDE DISHES

POTATO Casserole



INGREDIENTS 2 lb pkg frozen hash browns (thawed)

1 tsp salt

1/2 cup chopped onion

2 cups shredded Cheddar cheese

1/4 tsp pepper

1 can cream of chicken soup

1/2 cup butter (melted)

PREPARATION

1. Mix all ingredients in large bowl.

2. Put in buttered casserole dish.

3. Pour 1/4 cup melted butter over top.

4. Bake uncovered for 1 hour at 350 degrees. This makes a large casserole.


CORNPUDDING



Growing up in Kentucky, every year we had corn pudding for Thanksgiving and Christmas. We rarely had it any other time of the year. My aunt would always make it and bring it to the family gathering.

INGREDIENTS 2 cans cream-style corn

2 cans shoe peg corn (drained)

4 eggs (beaten)

1/2 cup sugar (optional)

1/4 cup flour

1 small can evaporated milk (5 oz)

salt and pepper to taste

1/2 stick of butter (reserve for topping)

PREPARATION

1. Mix all ingredients and pour into a 13x9 inch baking dish.

2. Top with 1/2 stick of butter (sliced).

3. Bake for 1 hour at 350 degrees.


MushroomPASTA RISOTTO

Contributed by Annette Martin (Benjamin Martin)


Nice with fresh chopped parsley from your herb garden!

INGREDIENTS

3 Tbsp butter

12 Ounces sliced mushrooms

3/4 Cup chopped shallots

2 Cups dried orzo pasta

3 Cups chicken broth

1/2 Cup dry sherry

1/3 Cup grated parmesan cheese

Salt & Pepper

Chopped parsley


PREPARATION

1. Melt 1 tbsp butter in 12 inch frying pan over high heat.

2. Add 12 ounces sliced mushrooms & 3/4 cup chopped shallots; cook, stirring often until mushrooms are lightly browned.

3. Reduce heat to medium and add 2 more tbs butter and 2 cups dried orzo pasta; stir until pasta is golden.

4. Add 3 cups chicken broth and 1/2 cup dry sherry.

5. Bring to a boil over high heat, then reduce to simmer, stirring often until pasta is tender and most of liquid is absorbed.

6. Add more broth is mixture becomes too thick.

7. Stir in 1/3 cup grated parmesan cheese and salt and pepper to taste.

8. Spoon risotto into bowls and sprinkle with chopped parsley.


DESSERT

Nana’sLEMON ICE BOX PIE

Contributed by Hellen Howe (Makenzie Howie)


This is a pie favorite handed down from my mother, grandmother and great grandmother.

INGREDIENTS FILLING1 ready graham cracker crust pie shell

3 egg yolks (save egg whites for meringue)

1/2 cup lemon squeezed lemon juice (about 2 lemons)

1 can of sweetened condensed milk

MERINGUE3 egg whites

1/4 tsp cream of tarter

A few drops of vanilla

4 tbs of sugar

PREPARATION

1. Beat egg yolks.

2. Add condensed milk & stir.

3. Add lemon juice, stir and pour in ready graham cracker pie crust shell.

4. Prepare meringue in a separate mixing bowl.

5. Use electric mixer to beat meringue mixture until it forms stiff peaks adding sugar slowly on tablespoon at a time.

6. Arrange meringue on top of filling.

7. Bake at 425 degrees about 8 minutes until tips of meringue start to brown.

8. Refrigerate until set, about 2 hours.

9. Cut, serve and enjoy.

51DESSERTS

Almond AmarettoBUNDT CAKE

Contributed by Ragen Lester (Zachary Lester)


INGREDIENTS

3/4 cup (168g) unsalted butter, room temperature

1 1/2 cups (310g) sugar

3/4 cup (173g) sour cream

2 tsp almond extract

4 large eggs

2 1/2 cups (325g) all purpose flour

1 1/4 tsp baking soda

1/2 tsp salt

3/4 cup (180ml) milk

1/4 cup (60ml) amaretto

ALMOND ICING2 tbsp (28g) salted butter

1/3 cup (69g) sugar

1/2 cup (120ml) heavy whipping cream

1/2 tsp almond extract

2 tsp honey

3/4 cup (86g) powdered sugar, sifted

Sliced almonds, optional


PREPARATION

1. Preheat the oven to 350°F (176°C) and prepare a 10-14 cup bundt pan with non-stick baking spray.

2. In a large mixing bowl, cream the butter and sugar together until light in color and fluffy, about 3-4 minutes. Do not skimp on the creaming time.

3. Add sour cream and almond extract and mix until well combined.

4. Add the eggs one at a time, mixing until just combined after each. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated.

5. Combine dry ingredients in a separate bowl, then combine the milk and amaretto in a small measuring cup.

6. Add half of the dry ingredients to the batter and mix until well combined. Add the amaretto mixture and mix until well combined. Add remaining dry ingredients and mix until well combined. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated.

7. Pour the batter into the prepared bundt pan and bake for about 38-42 minutes, or until a toothpick comes out with a few crumbs.

8. Remove the cakes from the oven and allow to cool for about 10 minutes, then remove to a cooling rack to cool completely.

9. To make the icing, combine all the icing ingredients except for the powdered sugar in a small saucepan.

10. Heat on low until sugar is melted, then turn heat to medium to bring to a boil.

11. Boil for 3 minutes, stirring occasionally, then remove from heat and immediately pour into a heat-proof glass bowl.

12. Whisk in the powdered sugar and allow to cool slightly and thicken. If you find your icing to be a little thick, just add a touch more water to thin it back out. If it’s too thin, add a little more powdered sugar.

13. Drizzle the icing over the cake while the icing is still a little warm. It will be too firm to pour and get a nice drizzle if it cools completely. Top the cake with some sliced almonds, if desired.

53DESSERTS

Tropical White Chocolate MAC NUT PINEAPPLE- COCONUT COOKIES

Contributed by Shelley Barnes (Sam Barnes)

Serves: One hungry strudent or several dozen normal dessert eaters.

During a trip to Hawaii, we had several desserts that blended pineapple, coconut, and macadamia nuts, so we decided to create a cookie with all three.

INGREDIENTS 2 1/4 cups all-purpose flour

1 tsp baking soda

1 tsp salt

1 cup (2 sticks) butter, softened

3/4 cup granulated [white] sugar

3/4 cup packed brown sugar

1 tsp vanilla extract

2 eggs

1 cup white chocolate chips

3/4 cup chopped macadamia nuts

3/4 cup chopped dried pineapple

1/2 cup shredded sweetened coconut (or to taste)

PREPARATION

1. Combine flour, baking soda and salt in a small bowl. Beat butter, granulated sugar, brown sugar, and vanilla in a large mixer bowl. Add eggs one at a time, beating well after each addition; beat in flour mixture. Stir in chocolate, nuts, pineapple and coconut.

2. Use cookie scoop and drop onto ungreased baking sheets (I line mine with parchment for easy clean up). Lightly press down on each cookie to flatten before cooking.

3. Bake in a preheated 375°F oven for 8 to 10 minutes or until barely golden.

4. Remove from the oven and let stand for 2 minutes to finish baking; remove to wire racks to cool completely. I usually take them out at about 9 minutes when they’re still a bit lighter in the middle because they keep baking on the sheet after you take them out. Then I transfer them to a wire rack while they’re still hot so they stay chewy.


FOR PAN COOKIES (EASIER TO PREPARE, CUT INTO SQUARES):

1. Prepare dough as above and spread into a greased 15””x10” pan.

2. Bake in a preheated 375°F oven for 20 to 25 minutes or until golden brown. Cool in a pan on a wire rack.

OATMEAL VARIATION

1. Use 1 ¾ cups of flour, 2 ½ cups of oatmeal (uncooked, quick-cook kind), 1 ¼ cups brown sugar, ½ cup white granulated sugar, 2 tablespoons milk, and 2 tsp. vanilla extract (the same amounts of butter, eggs, baking soda, salt and add-ins).

2. Bake at 375 for 9-10 minutes for chewy cookies.

55DESSERTS

Kentucky DERBY PIE



I got this recipe from a lady that worked with my Mom in the high school cafeteria. I make it on the first Saturday in May for the Kentucky Derby.

INGREDIENTS 1/2 cup margarine (melted)

1 cup sugar

1/2 cup flour

2 eggs slightly beaten

1 tsp vanilla

2/3 cup walnuts

3/4 cup chocolate chips

Pie crust

PREPARATION

1. Mix ingredients in the order given.

2. Pour into an unbaked pie shell.

3. Bake at 350 degrees for 30-40 minutes.


CandyCARAMELS


Serves: Several pieces of candy.Quick & Easy

When I was a child, my aunt would always make these caramels at Christmas. We loved them, but there were lots of children in the family so she would ration them out to us and we would always want more. Now I can make them as often as I want although they do best in cold weather.

INGREDIENTS 3 cups white sugar

1 cup brown sugar

3 cups white karo syrup

1 quart heavy whipping cream

1 lb pecans (optional)

PREPARATION

1. In a heavy saucepan, mix sugar, karo syrup, 1 pint of cream over low heat.

2. After this boils, add 1/2 pint of cream, then when it boils again, add 1/2 pint more cream.

3. Use a candy thermometer to 238°F. Butter 9x13 inch pan and cover bottom with pecans (if desired).

4. Pour caramels into the pan when the temperature reaches 238°F.

5. Prior to taking off the stove, you can test it in a cup of cold water to see if it is the right consistency.

57DESSERTS

Brown SugarCARAMEL CAKE

Contributed by Barbara Buxbaum (Jace Buxbaum)

Serves: 12Freezes Well

INGREDIENTS CAKE1 1/2 cups butter, softened

2 cups light brown sugar, packed

1 cup granulated sugar

5 large eggs

3 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon salt

1 cup whole milk

1 – 8 ounce bag of toffee bits

1 cup pecans, chopped

CARAMEL DRIZZLE1 - 14 oz can sweetened condensed milk

1 cup light brown sugar, packed

2 tbs butter

1/2 tsp vanilla extract

PREPARATION

1. Preheat the oven to 325 degrees.

2. Spray a 12 CUP Bundt pan with nonstick baking spray with flour. Set aside.

3. Beat the butter until creamy.

4. Add sugars, beating until fluffy. Add eggs, one at a time, beating well after each addition.

5. In a medium bowl, combine flour, baking powder, and salt. Gradually add flour mixture to butter mixture in thirds, alternately with milk, beginning and ending with flour mixture. Beat until just combined.

6. Stir in toffee bits and pecans.

7. Spoon batter into prepared pan.

8. Bake until a wood pick inserted near the center of cake comes out clean, 75 to 85 minutes.

9. Cover top of cake with foil to prevent excess browning if necessary.

10. Let the cake cool in the pan for 30 minutes.


11. Remove from the pan, and let cool completely on a wire rack. NOTE: Don’t worry if some of the cake sticks. Mine did too. It’s because this cake is so moist. GOOD NEWS! We get to cover all the imperfections with yummy caramel!

12. Spoon Caramel Drizzle over cooled cake.

CARAMEL INSTRUCTIONS

1. In a medium saucepan, combine condensed milk and brown sugar.

2. Bring to a boil over medium-high heat, whisking constantly.

3. Reduce heat, and SIMMER for 5 minutes, whisking constantly.

4. Remove from heat; whisk in butter and vanilla. NOTE: Make sure you drizzle the caramel while it’s still HOT. When cooled the caramel does somewhat harden.

59DESSERTS

Best Ever TWO LAYER FUDGE

Contributed by Robert Schofield (Greg Schofield)

Serves: VariesQuick & Easy

At our house we only make this around Christmas time. It’s a family tradition.

INGREDIENTS 3 cups of granulated sugar (split in half)

1 1/2 half sticks of butter (12 tablespoons, split in half)

2/3 cup evaporated milk (split in half)

6 ounces chocolate chips

7 ounce jar of Marshmallow Fluff (split in half)

1 teaspoon vanilla (split in half)

1/2 cup Peanut Butter (smooth or chunky)

8” x 8” pan (I use glass) well greased (I use Crisco)

PREPARATIONCHOCOLATE BOTTOM LAYER

1. Combine 1 ½ cups sugar, 6 tablespoons butter and 1/3 cup evaporated milk in a heavy pan (to prevent burning)!

2. Bring to a full boil stirring constantly. Once a full boil is reached, boil for four minutes at medium – high heat, stirring constantly.

3. Remove from heat and immediately stir in chocolate chips, half the marshmallow cream and ½ teaspoon of vanilla.

4. Immediately pour into a greased pan and let sit at room temperature.

PEANUT BUTTER TOP LAYER

1. Do the same as the chocolate layer except add peanut butter in place of the chocolate. Pour immediately over the chocolate layer and let cool at room temperature.

2. Let cool quite a while. Trying to cut too early will cause the fudge to fall apart. Do not put into the freezer to cool or you will have the same result!


EasyTOFFEE

Contributed by Nan & Tom Fitzpatrick (Emma Fitzpatrick)

Serves: 16.Quick & Easy

Our family has been making this easy and delicious treat for two generations. It never lasts long because it is so popular.

INGREDIENTS 1 cup butter

1 cup packed brown sugar

12-15 whole graham crackers

12-15 whole Hershey milk chocolate bars

1/4 chopped nuts (optional)

PREPARATION

1. Preheat oven 20 350 degrees

2. Line a rimmed baking sheet with whole graham crackers (break into segments as necessary to cover pan with a single layer)

3. Heat butter and sugar in saucepan

4. Increase heat to boil for 2 minutes stirring constantly

5. Pour caramel mixture onto graham crackers and spread evenly

6. Bake for 7 minutes

7. While baking, unwrap chocolate bars

8. Once the pan is removed from the oven, evenly space chocolate bars over hot caramel. Using a butter knife, gently spread chocolate evenly. Add chopped nuts as desired.

9. Allow the pan to cool completely then cut into bite size pieces.

61DESSERTS

Crock-PotCHOCOLATE CAKE

Contributed by Ellen Haynes (Makenna Haynes)

Serves: 8Slow Cooker; Quick & Easy

INGREDIENTS 2 pkgs Chocolate cake mix (I use Devils Food)

16oz Sour Cream

1 large omg of Instant Chocolate pudding

1 1/2 cup vegetable oil

8 eggs

2 cup Water

1 can of Chocolate Frosting

PREPARATION

1. Spray crockpot with non stick spray

2. Mix all ingredients (EXCEPT the can of frosting) and pour into the crock pot

3. Cook on low for 6 hours OR on high for 3 hours.

4. You will be able to see the cake as it cooks and sets. Watch the last half hour as you cake should jiggle in the middle. Jiggle should be slight larger than a dollar coin. DO NOT OVERCOOK as it will burn.

5. Before serving, melt the chocolate frosting in a microwave, stir carefully and pour over entire cake

6. Serve cake by the scoop in a bowl with your favorite ice cream or whipped topping.


63DESSERTS

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