A Note of Thanks : Made For You With Love by Hollie Welton Kannigiser
A Note of Thanks : Made For You With Love by Hollie Welton Kannigiser
A Note of Thanks : Made For You With Love by Hollie Welton Kannigiser
I am so excited about how this cookbook turned out. I know after I got married I realized how much about my life had changed. And, although my mom is a great cook and showed me some things, I still felt a little helpless in the kitchen. I mean who knew popcorn wouldnt be good dinner option anymore!?! So, I wanted to give new brides a resource of tried and true recipes that you can make & experiment with in the kitchen. I really hope that you find some new favorite recipes that will be in your kitchen for years to come! Thank you so much to all of my AWESOME friends/family who were willing to share their recipes for this cookbook; Liz Marmol Jennifer Boland Linda Purnell DeAnna Brubaker Beth Priest Lily Evans Deborah Raines Claire Eckert Danielle Rozier Terri Dawson Lia Severance Becca Dearolph Shannon Towe Carmen Garhart Shannon Wagner Pat Holden Darlene Welton Megyn Jefferson Alison Wessner Heather Kirk Thank you each for sharing your great recipes and advice and choosing to invest in the lives of many women. Thanks also to the friends who have shared recipes with me in the past that are also included in this cookbook! With Gratitude, Hollie
Hollies Note: All recipes without a name under them are from my recipe box! I put a next to the titles of my absolute favorites but I obviously really like everything that I submitted from my recipe box. I hope you enjoy!
Table of Contents
Main Dishes
Pages 3-32
Side Dishes
Pages 34-43
Desserts
Pages 67-80
Other Stuff
Pages 82-89
Main Dishes
Tips
Pages 91-94
Oven-Baked Ravioli
1 jar (1 lb. 10oz.) Ragu Traditional pasta sauce 1 package (25 oz.) frozen cheese ravioli 1 cup water 1 cup shredded mozzarella cheese 1. In a 13X9 baking dish, evenly spread 1/2 of the pasta sauce. 2. Arrange frozen ravioli over the sauce. Add water to remaining sauce and shake well to mix. Pour sauce mixture over ravioli. 3. Cover with foil and bake for 45 minutes at 375. 4. Remove foil and sprinkle with cheese. Bake an additional 5 minutes or until the cheese is melted. Let stand 10 minutes before serving.
Chicken Parmesan
3 to 4 boneless skinless chicken breast halves 1 egg, beaten 3/4 cup Italian seasoned dry bread crumbs 1 jar (1lb. 10oz.) Ragu Old World Style Pasta Sauce 1 cup shredded mozzarella cheese Spaghetti noodles, cooked Preheat oven to 400. Dip chicken in egg, then bread crumbs. In 13X9 baking dish, arrange chicken. Bake uncovered 20 to 30 minutes until chicken is done. Then, remove pan from oven and pour pasta sauce over chicken and top with cheese. Bake an additional 10 minutes or until done. You can use the remaining sauce in the jar to cover heated pasta.
No Boiling Lasagna
2 containers (15 oz. each) of ricotta cheese 2 cups shredded mozzarella cheese 1/2 cup grated parmesan cheese 2 eggs, beaten 2 jars (11b. 10oz. each) Ragu Old World Style Sauce 12 uncooked lasagna noodles Preheat oven to 375. In a bowl mix ricotta, 1 cup mozzarella, 1/4 cup parmesan cheese and eggs. In 13X9 dish, spread 1 cup* of the sauce and then place 4 uncooked noodles on top, then 1 cup of Sauce and 1/2 of the ricotta cheese mixture. Repeat layers. Then top with 4 uncooked noodles and 2 cups of sauce. Set aside remaining sauce*. Cover tightly with foil and bake 1 hour. Remove foil and sprinkle with remaining cheese and then cook 10 more minutes. Let stand 10 minutes before serving.
Hollies note: I usually brown 1 lb. of ground turkey/meat and add to the sauce or you could buy the meat sauce if you wanted meat in this. In addition, for just 2 --- I cut this recipe in and use an 11X7 pan. *I usually add more sauce in each layer so that I dont have leftover sauce. The recipe says to serve the lasagna with the heated leftover sauce which would be fine too. 4
Stuffed Shells
Swiss Steak
1 lb. Round steak 1 can stewed tomatoes (with green peppers, celery & onions) Salt & Pepper 2 Tablespoons cornstarch & water *Cut up round steak into bite size pieces/strips *Put meat into crock pot and season with salt & pepper. *Pour can of stewed tomatoes over the meat. *Cook on Low for 7 to 9 hours. *Mix 2 Tablespoon of cornstarch with a little bit of water to make a thick paste. (stir till lumps are gone) *Stir paste/gravy mix into crock-pot. Let stand 5 minutes.
--I usually serve over mashed potatoes but would be good with rice too, probably.
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Melt butter in a skillet and brown ground meat with garlic. Drain. Stir in tomato sauce. Add paste with 6oz. of water (just use paste can 2xs). Add seasoning and simmer. In a bowl mix all ingredients for cheese stuffing together. Mix well & refrigerate. Boil Jumbo shells ~ drain and lay on wax paper to cool. Cover the bottom of a cooking dish with sauce. Spoon cheese mixture into the shells. Lay each stuffed shell on the meat sauce. Cover with foil and bake at 350 for 30 minutes. Use the remaining sauce to cover the shells.
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Beef Stroganoff
1/3 cup olive oil 1/3 cup soy sauce 1/3 cup vinegar 2 Tbsp. Montreal Steak or Chicken Seasoning (found on the spice aisle) *Mix all ingredients and baste on our marinate meat in the sauce mixture.
*Mix up 1 cup of BBQ sauce with three to 4 cups of water & pour over the roast in the crock pot. *Turn crock pot on Low and cook for about 8-12 hours. *Once you are ready to serve it take it out of the juice and the crock pot and put it on a serving platter. *Drizzle with a bit more BBQ Sauce then serve.
Be careful as it will be so tender that it falls apart, which is fine, but don't let it fall back in the juice and splash you.
Notes from Terri ~ Plan Ahead: If you are expecting company on Saturday evening you can put this together on Friday night just before you go to bed. Let it cook all night and until around lunch time on Saturday. Turn the crock pot to warm and let it stand until you are ready for it.
Special Touch: If you are feeling adventurous, when you are about ready to remove it from the crock put, prepare your grill. You must line your grill top with a very thick layer of aluminum foil. Poke a couple of holes in the foil so the smoke will get to the meat a little. You must watch the meat as the drippings from it will cause a fire and it could burn. Put it on the grill for only a couple of minutes and then remove it. Your intention is not to cook it or char it out there, but just to give it a hint of smoke.
1. Soak tomatoes in water as directed on the package; drain and coarsely chop. 2. Mix tomatoes and remaining ingredients except 1/4 cup water and the flour in 3 to 6 quart slow cooker. 3. Cover and cook on low setting 8 to 9 hours (or on high heat setting 3 to 5 hours) or until beef and vegetables are tender. 4. Mix 1/4 cup water and the flour; gradually stir into beef mixture. Cover and cook on high heat setting for 10 to 15 minutes or until slightly thickened. 5. Remove bay leaf and serve.
1. Stir together the first 3 ingredients in a slow cooker. 2. Sprinkle the roast evenly with flour, salt and pepper. Brown the roast on all sides in hot oil over medium heat. 3. Transfer the roast to the slow cooker. 4. Cover and cook on low for 8 hours. Lias Notes: This goes great with rice. Also, for more gravy, you can double the soup, broth and envelope mix.
Easy Meatloaf
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Meatloaf
Yummy Burgers
Mix the meat and ketchup and about 1 roll of crushed crackers. Grill them up and enjoy.
Yummy Burgers 2
Hamburger Note 1: Adding 1/8 to 1/4 cup of water (depending on how much meat you use) to raw ground meat (before you shape into patties) and mixing together will keep meat from shrinking when grilled. Hamburger Note 2: Worteshire sauce and/or a little bit of garlic powder are also a great addition to mix in with hamburger meat before cooking. This doesnt keep them from shrinking but they taste great!
Tuna Burgers
1 large can (2 regular cans) of tuna, drained 2 Tbsp. of chopped onion 1/2 cup chopped celery 3 slices of chopped sandwich bread Juice from a whole lemon 2 eggs 1/8 cup milk Salt & pepper Bread crumbs (from canister) original or crushed saltines Flake tuna then add onion, celery, bread, and lemon juice and mix. Beat eggs with milk and add salt and pepper. Add this to tuna mixture. Form into patties (recipe makes 3 large patties). Dip patties into bowl of bread crumbs. Put in refrigerator for at least 2 hours. Melt butter in a skillet over medium to medium-high heat. Fry patties until golden brown on each side. We always melt cheese on top of each one and serve on a bun with lettuce & tomato!
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Chicken Stir-fry
2 tsp. oil 1 lb. boneless skinless chicken breasts, cut into strips 3 cups frozen stir-fry vegetables, thawed* 1/4 cup Good Seasons Asian Sesame With Ginger Dressing 2 Tbsp. soy sauce 1 Tbsp. honey** 1/4 cup chopped planters cocktail peanuts*** 4 cups hot cooked instant white rice 1. Heat oil in large skillet on medium-high heat for several minutes. Add chicken; cook and stir 7 to 10 minutes or until no longer pink. 2. Add vegetables, dressing, soy sauce and honey; mix well. Cook an additional 4 minutes or until heated through. Sprinkle with peanuts. 3. Serve over the rice.
Hopefully Helpful Notes ~ *I couldnt find a frozen vegetable bag that I liked so I just used some frozen broccoli florets and sugar snap peas and some fresh carrots slices and a few red pepper pieces. I microwaved (steamed) all of these for almost 3 minutes. Then, I also added bamboo shoots and water chestnuts (both from a can, drained) --- all to make a total of 3 cups of veggies to add to the skillet. It was a great combo! You can make your own combo of your favorite veggies or I am sure that a frozen stir-fry veggie bag would be great too.
Chicken Divan
**Spray Tbsp with Pam first and it will help the honey
to come off the spoon easier. dont need to chop them.
*** I just put the peanuts straight from the can you
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Pricillas Chicken
1/4 cup butter, melted 1 cup buttermilk 4 chicken breasts 3/4 cup flour salt & pepper 1 can cream of mushroom soup Sprinkle chicken with salt & pepper and then dip in a bowl with 1/2 buttermilk and then a bowl with flour (coat well). Place in a 13X9 pan with melted butter in it. Bake for 15 min. at 425; turn chicken over and bake 10 min. more. Then, add remaining 1 cup of buttermilk and soup to the pan and bake 10 to 20 min. more. Shannons Note: This makes its own gravy! Good with biscuits or mashed potatoes.
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Chicken Packages
1 (8oz.) can crescent rolls 1 (3oz.) pkg. cream cheese 3 Tbsp butter, melted 2 cans white chicken 1/8 c.chopped onion* 2 Tbsp. Milk salt & pepper bread crumbs
Separate crescent rolls into 4 rectangles. Seal seams by pinching together. Combine 2 Tbsp of butter with cream cheese. Add chicken, onion, milk, salt & pepper. Divide mixture into 4ths and spoon each 4th onto dough. Bring corners up and pinch to seal. Brush with 1 Tbsp butter and sprinkle bread crumbs on each. Bake at 350 for 20 minutes.
*We use onion flakes and definitely less than 1/8 cup because arent huge onion fans.
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12 medium precooked and peeled shrimp 3 cups of baby spinach 1 tomato chopped 3 Tbsp of Tomato-Basil Pesto (next to the spaghetti
sauce in the grocery store)
3 Tbsp of Feta Cheese 2 Tbsp of walnuts 1. Cook the pasta as indicated on the box. 2. Drain the pasta. 3. Add the spinach, shrimp, pesto, tomato, feta cheese, and walnuts. 4. Mix well so the pesto covers all ingredients. 5. Serve hot.
Fettuccine Alfredo
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Weeknight Enchiladas
Enchiladas
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Basic Quesadillas
Flour tortillas Cooked & shredded chicken breast (we use canned chicken) Cheese (shredded cheddar or mexican blend) Optional: heated black beans/salsa/sour cream Heat a skillet over medium-high heat. Lay the flour tortilla flat and sprinkle with cheese then chicken (drained if you use a can) seasoned with salt and pepper if you like. Fold the tortilla in half over the fillings. Put it in the warmed skillet and heat on each side until a little browned (to your liking but be careful not to burn!). Serve with sour cream on top or on the side.
Note: If you want to add black beans or salsa do so before folding the tortilla and add a little more cheese on top. However, put sour cream on after cooking. *This is so easy and fast. You can serve with Spanish rice to make a quick meal.
Hawaiian Chicken
Mix ingredients together. Make a well in the center. Add 3/4 cup hot water with 1 Tbsp olive oil. Knead with hands for several minutes. Let it rise for 1 hour and then top with pizza sauce, cheese and your favorite toppings.
Homemade Pizza
Onion Garlic Italian Seasoning Salt Black Pepper Cream Cheese Chicken Stock Olive Oil Parmesan cheese Fresh flat leaf Italian parsley 1. Salt and pepper chicken on both sides of chicken breasts, add a couple of tablespoons of olive oil to pan enough to coat bottom cook chicken on medium heat until 3/4 done. Then, remove from pan and set aside. 2. Add the chopped onion to pan and saut for a couple of minutes scraping the chicken drippings add the garlic being careful that pan is not too hot (garlic burns easily) 3. Chop chicken up and add back to pan w/ onions & garlic saut a couple more minutes until chicken has come back up to temp and started cooking again. 4. Pour about 1 1/2 cups of broth into pan. Add Italian seasoning and R.R. peppers saut until peppers come up to temp or liquid starts to bubble add Cream Cheese let cheese melt into the mixture pour over cooked penne pasta and top w/ parmesan cheese and fresh chopped Italian flat leaf parsley.
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Side Dishes
1. Preheat oven to 425. Microwave pierced potatoes on High for 12 to 15 minutes. Transfer potatoes to baking sheet. Bake for 15 minutes. Let potatoes cool slightly then slice off potato tops. Scoop out pulp, keeping skins intact. Mash potato pulps in a medium bowl. 2. Heat a small skillet over medium heat; add butter. Add onion and saut until tender, about 5 minutes. Then, add saut onion, broccoli, salad dressing, cheese, and salt and pepper (to taste) to mashed potato pulp. Mix well. 3. Brush outside of potato skin shells with oil. (helps them cook faster and have a firmer shell) 4. Spoon potato mixture into shells, dividing evenly. (Potatoes will be very full) Place on baking sheet. Bake about 15 minutes at 450
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2. Let potatoes cool and slice off tops and scoop out centers into mixing bowl. 3. Mash potatoes. Add dressing, sour cream, & bacon; beat until fluffy. Stir in Velveeta. Spoon mixture into potato shells. 4. Bake at 350 on cookie sheet for 20 minutes
2 lbs. red potatoes, quartered 8 oz. cream cheese softened 1 envelope buttermilk ranch salad dressing mix 1 can of cream of potato soup *Put potatoes in crock pot. Mix together cream cheese and ranch dressing mix. Stir in soup. Stir mixture into potatoes. Cook on low for 7-9 hours or on High for 3 to 4 hours.
Bacon Potatoes
1/2 cup Ranch dressing (light) 1/2 cup Shredded Cheddar Cheese (reduced fat) 1/4 cup Bacon Bits/Pieces 2 lbs. small red potatoes quartered (about 6 cups) 1 Tbsp. chopped fresh parsley (I use flakes) *Preheat oven to 350. *Mix dressing, cheese and bacon bits in a bowl. *Add potatoes; toss lightly. *Spoon into13X9 dish (sprayed with Pam) & cover with foil. *Bake 40 min. Remove foil; bake additional 15 min or until potatoes are tender. Sprinkle with parsley.
Hollies Note: If you dont use the reduced fat products it will be a little greasy when you finish but you can drain that excess off and it is just fine.
Corn Casserole
Grease 13X9 pan. In a bowl, mix two corns together. Add eggs, sour cream and butter. Add Jiffy mix. Bake 45 minutes at 350.
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Hashbrown Casserole
I prefer to get the already cooked ones but you can do fresh
3/4 cup rice (cooked according to package directions) 1 Tbsp of soy sauce 1 egg lightly beaten 1. Cook rice according to package directions and set aside. 2. Prepare and measure out ham, mushrooms, peas and onions and put in a small bowl together. Heat oil in a large nonstick skillet on mediumhigh heat. Pour everything from the bowl in to the skillet. Cook 4 minutes, stirring constantly.
3. Add shrimp; cook 4 to 7 minutes - depending on if you use precooked or fresh shrimp (uncooked shrimp should turn pink when they are done).
Sauted Veggies
4. Stir in rice, soy sauce and egg. Cook until egg is set, stirring occasionally. Variation: This recipe could also be made using precooked chicken instead of shrimp.
Hollies Note: I cut this recipe in 1/2 for us ~ for those who dont want to stress your brain like I had too ~ I have put the fraction amounts cut in half below.
3/4 cup = 3/8 cup (I had to use 1/8 cup 3 times or you could eyeball in your 3/4 cup measuring cup) 1/2 = 1/4 1/4 = 1/8 1 = 3/4 *I had to just put part of the egg in there. Use the egg shells to help. 35
Risotto
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Broccoli Casserole
2 pkgs. frozen broccoli florets 1 can cream of mushroom soup 3/4 cup shredded sharp Cheddar cheese 1/2 cup mayonnaise or salad dressing 1/2 Tbsp. onion, chopped finely (I use onion flakes) 2 eggs 1/3 c. Ritz crackers, crushed 1/2 Tbsp. butter *Cook broccoli until partially done, about 5 min. *Mix together the undiluted soup, cheese, mayonnaise, onion and eggs. *Place broccoli in 2 quart casserole dish. Then top with mixture. *Sprinkle top with crushed crackers and dot with cheese and butter pieces. Bake at 375 degrees for 45 minutes.
Pineapple Casserole
2 large cans pineapple chunks, drained 6 Tablespoons of Flour 1 cup of sugar 2 cups of shredded cheddar cheese 1 cup of crumbled, butter flavored crackers (i.e. Ritz) 1 stick of margarine, melted Mix flour & sugar together. Stir in pineapple & mix well. Then, stir in cheese and pour into a buttered casserole dish. (11x7 works best) Cover with crumbs and then pour melted margarine over casserole. Bake for 25 to 30 minutes at 350.
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Apple-Spinach Salad
Fruit Salad
3 Tbs. of Tang Maraschino cherries (optional) Banana (optional) Drain one can of pineapple juice into bowl. Add one package of pudding and tang. Mix with pineapple juice. Discard the second can of pineapple juice. Add pineapple and oranges. If it looks too soupy, add part or all of second box of pudding. Add cherries and bananas if you want. Chill for 3 hours or overnight. (You can serve immediately, but it is better cold.) You could add the bananas right before serving so they do not turn brown.
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2 Tbsp sugar 1/3 cup white vinegar 1 tsp salt, pepper 1/2 cup oil Combine chicken, soy sauce, honey, ginger and garlic. Marinate chicken 4 hours-overnight. Grill. While chicken is grilling, mix 1 head/bag of romaine lettuce, 3-5 green onions sliced, toasted almonds, and mandarin oranges. In a small sauce pan combine 2 T. sugar, 1/3 cup white vinegar, 1 t. each of salt and pepper. Bring to boil. Boil until sugar and salt are dissolved. Cool. Once cooled to room temp, add 1/2 cup of oil (vegetable or peanut). Take chicken off grill, cut into slices and serve on top of lettuce mix. Drizzle dressing, add fried wontons and enjoy!!
My Chicken Salad
2 large cans of Sweet Sue Chicken, drained Miracle Whip Salad dressing (enough to coat) Red, seedless grapes cut in half 1/4 to 1/2 cup of cashew halves 1 to 2 stalk(s) of celery, finely chopped Mix all ingredients together and chill before serving.
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*Combine all ingredients in crock pot and cook on low for 8 hours. * Serve warm. Garnish with bacon, sunflower seeds, or shredded cheese.
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(you can buy a round piece of center cut in the lunchmeat section cooks in the microwave in 5 mins)
3 cups chicken broth/stock 1/2 teaspoon salt, or to taste 1 teaspoon ground white or black pepper, or to taste 5 tablespoons butter 5 tablespoons all-purpose flour 2 cups milk 1/2 cup grated cheddar cheese Combine the potatoes, onion, garlic, ham and water in a stockpot. Bring to a boil, and then cook over medium heat until potatoes are tender, about 10 to 15 minutes. Stir in the chicken broth, salt and pepper. In a separate saucepan, melt butter over medium-low heat. Whisk in flour with a fork, and cook, stirring constantly until thick, about 1 minute. Slowly stir in milk as not to allow lumps to form until all of the milk has been added. Continue stirring over medium-low heat until thick, 4 to 5 minutes. Stir the milk mixture into the stockpot, and cook soup until heated through. Add grated cheddar. Stir until melted through. Serve immediately (it gets thick if you let it sit on the stove), garnish with cheddar cheese, green onions, fresh chives and bacon bits.
** Can be done in smaller portion, just reduce all ingredients by half. Makes great leftovers that can be frozen or refrigerated in individual portions.
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Tomato-Spinach Bisque
Taco Soup
Lasagna Soup
Mix all ingredients and let simmer for at least an hour. Stir frequently to keep from burning. You can serve with sour cream and cheese.
1 lb. 93% lean ground beef 1 small onion, chopped (you could use onion flakes) 2 (15-oz.) cans tomato sauce 1 (15-oz.) can diced tomatoes with garlic and onion 2 (15.5-oz.) cans kidney or pinto beans; drained and rinsed 1 pkg. McCormick's Chili Seasoning 1/8 tsp. garlic 1/2 tsp. chili powder 1/8 tsp. pepper 1/8 tsp. salt Brown the ground beef with the onion. Drain if needed. Put ground beef and onion in a slow cooker, and add remaining ingredients. Cook on low for 8-10 hours. Serve with cheese on top!
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Beer Bread
Zucchini Bread
Mix flour, baking powder, & salt with sugar. Add beer and egg both at once & stir. Knead last of the flour in with your hands. Place in greased 9X5 loaf pan and bake at 375 for about 1 hour and 10 minutes or until done. Cuts better when cool but served best warm
*Preheat oven to 350. Spray an 8x8 square baking dish. *Combine flour, sugar, cornmeal, baking powder and salt in a medium bowl. *Combine milk, eggs, vegetable oil and butter in a different small bowl; mix well. Add flour mixture; stir just until blended. Pour into prepared baking pan. *Bake 35 minutes or until center comes out clean.
1. Cream sugar, shortening and eggs. Add vanilla and zucchini. 2. Mix dry ingredients (all in right column) 3. Mix zucchini mixture from #1 into #2 mixture. 4. Stir in nuts (walnuts or pecans~we use walnuts) 5. Spread into a well greased 13X9 pan. Bake 1 hour at 350.
Banana Bread
Bubble Bread
1 can sliced water chestnuts 3 Tbsp. soy sauce Mix all ingredients and refrigerate overnight. (I usually brown the beef, sausage and onion together.) Bake 30 to 40 minutes at 325 before serving. (You dont have to put in the fridge after browning the ingredients it just lets the flavors soak in longer.) The casserole can be frozen either before or after baking. My mom picked up this recipe at bed and breakfast. We usually eat for dinner not breakfast!
Cheese Grits
Desserts
Chocolate clairs
1- 5.1 oz. box of Instant Vanilla Pudding 2 2/3 cup milk 6 oz. cool whip 2 to 3 packages of graham crackers 1 tub milk chocolate icing *Place a layer of graham crackers in a 9 X 13 dish. *Mix vanilla pudding mix and milk until smooth. Fold in cool whip and stir until well blended. *Place 1/2 of the pudding mixture over the graham cracker layer. *Repeat with graham crackers layer, remaining pudding mixture and then top with a final layer of graham crackers. *Melt icing in the microwave for 15 to 35 seconds. You want it to be a thick liquidnot too runny *Pour icing on the top layer of graham crackers *Refrigerate at least 1 to 2 hours before serving.
**I usually set aside about 1/2 cup of the pudding mixture to stir into the chocolate (let set on top of crackers 2 to 3 minutes before stirring in) to make a marble effect.
*In a large bowl, combine flour, cinnamon, salt, and baking soda (ingredients 1-4). *In another bowl, beat the eggs, sugar, pumpkin & oil (ingredients 5-8) for 1 to 2 minutes. *Stir pumpkin mixture into dry ingredients (1-4) just until moistened. *Fold in chocolate chips. *Pour into 2 bread/loaf pans (8inx 4in x2in) *Bake at 350 for 60 to 70 minutes or until toothpick inserted into the center of the bread comes out clean. *Cool for 10 to 15 minutes before moving to cooling racks. **I have used cinnamon chips instead of the chocolate chips. You need to use about 2 to 2 cups of cinnamon chips.**
Hollies note: Sometimes I have a hard time getting this cooked all of the way in the middle~ hence the toothpick note. So, my new favorite way to make this is with the mini loaf pans. I have one of those flexible cooking pans with multiple mini loaf sections. I cook the pan of mini breads for about 50 minutes. They turn out perfect and make great gifts!
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Apple Crisp
Easy Cobbler
Fruit Pizza
1 pkg. (20 oz.) refrigerated sugar cookie dough 1 pkg. (8 oz.) Philadelphia cream cheese, softened 1/3 cup sugar 1 tub Cool Whip ~ Strawberry whipped topping, thawed 1 pint (2 cups) strawberries, sliced Press dough onto greased 12-inch pizza pan (pierce the dough with a fork a few times) and bake at 350 for 20 minutes or until golden brown. Then, cool completely on pan or wire rack. Beat cream cheese and sugar in a large bowl with a mixer at high speed until it is well blended. Then, with a spoon, gently stir in whipped topping. Spread the cream cheese mixture over the crust and then top with strawberries. Serve immediately or cover and refrigerate until you are ready to serve.
Another variation: Substitute regular cool whip in the recipe above and add different fruit to your liking. One good combo is regular cool whip mix with drained crushed pineapple on top then strawberries and then bananas. You can arrange this really pretty like making a real pizza with a lot of different variations!
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Strawberry Shortcakes
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heat. Add marshmallows and stir until completely melted. (or microwave in a glass bowl
with lid both butter and marshmallows for 3 minutes. Stir after 2 minutes)
electric mixer until light and fluffy. Add the flour and mix well. 2. Stir in (with a spoon) the chocolate and cranberries. 3. Drop rounded tablespoons of dough on a nonstick cookie sheet. Flatten each dough ball, slightly. 4. Bake for 10 to 14 minutes (be careful not to burn) at 350. Cool 5 minutes on the cookie pan then transfer to wire racks to cool completely. Store in an airtight container. Hollies Note: Just as a reminder, shortbread cookies are a little drier than other types of cookies. If these are too dry for you --- add a little more butter to the recipe. This recipe makes about 2 dozen cookies.
2. Add cereal to the melted mixture and stir until well coated. 3. Using buttered spatula, press mixture into a buttered 13x9 pan. Cool, cut, and serve
People Chow
1 cup semi-sweet chocolate chips 1 stick margarine 1/2 cup peanut butter 9 cups rice chex cereal 2 cups powdered sugar Melt chocolate chips, butter and peanut butter in the microwave. Pour chocolate mixture over Chex cereal (in a large bowl) and stir until well coated. Gently toss with powered sugar in Ziploc (use 2 bags 1 for of recipe) or large paper bag until well covered. *You can add peanuts to the cereal before mixing.
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Other Stuff
1. Preheat oven to 350 and butter or spray Pam in a casserole dish 2. Place artichoke hearts in a food processor and process until chopped (can make with just 1 can if you want) 3. Cook the spinach according to package directions, drain well and then squeeze between paper towels to remove excess moisture. 4. Combine all ingredients in a large bowl and mix well with a spoon. Transfer to the casserole dish. Bake until bubbly, which is about 35 minutes. *Serve warm with crackers or in a bread bowl.
Spinach Dip
1 packet of Hidden Valley Original Ranch Dips mix 1 (16 oz.) container of sour cream 1 box (10 oz.) frozen chopped spinach, thawed & well-drained 1 (8 oz.) can of water chestnuts, rinsed, drained & chopped Optional: 1 round French bread loaf, make bread bowl
*Stir together all ingredients except bread. Chill for 30 minutes and spoon into bread bowl or serve chilled in a dish with crackers.
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Veggie Pizza
1. Spread out crescent rolls on a cookie sheet(to cover it) and bake for 15 minutes at 375. 2. Mix cream cheese, 2 Tablespoons of mayo, onion flakes (to taste) and 1 package of dressing mix 3. Spread mixture over cooled crescent rolls cookie sheet 4. Cut up veggies into small pieces and sprinkle over mixture(you probably will not need the whole bag) 5. Top with cheese. Refrigerate, cut and serve.
Fresh Guacamole
Appetizer Meatballs
1 jar (12 oz) grape jelly (any brand) 1 cup barbecue sauce 32 frozen Armour Original Meatballs (or other brand) *Combine jelly & bbq sauce in a large saucepan. Cook & stir over medium heat until the jelly melts. Then, add the meatballs and heat for 15 minutes or so on mediumlow heat, stirring occasionally. Serve warm with toothpicks.
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Bean Dip
Boil eggs for about 15 to 20 minutes. Cool and peel (see helpful tips section for advice) then slice in half lengthways. Scoop out yolk. In a bowl, mash yolk and then stir in all above ingredients. Add enough pickle juice to moisten mixture. Taste mixture and add additional ingredients based on taste preference. Fill egg halves with mixture and chill. These are best if chilled overnight. I usually sprinkle with paprika for looks.
Easy Punch
4 (0.13 ounce) packages unsweetened strawberryflavored drink mix powder (like Kool-Aid) 2 (46 fluid ounce) cans pineapple juice 3 cups white sugar 4 quarts water 2 liters ginger ale In a large punch bowl combine drink mix, pineapple juice, sugar and water. Stir until dissolved. Stir in the ginger ale. *Use any flavor of drink mix. One variation is to freeze the punch overnight and then set it out an hour before the event. Servings: 50
Stuffing Balls
Homemade Lemonade
3 cups of water 1/2 to 3/4 cup of sugar 1 cup of lemon juice (about 4 lemons) Mix water, lemon juice and sugar until sugar dissolves. Garnish with fresh lemon slices. Serve over ice.
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Kitchen Tips
Helpful Tips
To quickly soften cream cheese ~ remove from its wrapper and microwave in a bowl on LOW power for 1 to 2 minutes. If a recipe calls for butter ~ use a stick. They are all labeled on the wrapper by Tbsp and cups. This is so much easier than measuring and cleaning your measuring spoon/cup afterwards! To cut down on tears when slicing onions, place them in the freezer for a few minutes prior to cutting. To keep hot oil from splattering, sprinkle a little salt or flour in the pan before frying. During summer months, add a few grains of uncooked rice to salt to keep granules separated. The freshness of eggs can be tested by placing them in a large bowl of cold water; if they float, do not use them. After boiling eggs, rinse for several minutes in cold water. This will help them peel so much easier. Also, eggs that are closer to their expiration date peel easier than fresh eggs. If a recipe calls for egg whites only or separated eggs ~ over a bowl move the egg back and forth between the cracked open shells letting the egg whites fall into the bowl. To keep strawberries fresh ~ refrigerate them (unwashed) in an airtight container between layers of paper towels. If you make a soup too salty, place a peeled potato in the soup and let it sit for several minutes. The potato will absorb the excess salt.
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www.northpole.com/kitchen/cookbook
This cookbook was recommended twice so I thought I would mention it ~ Southern Living Quick and Easy Weeknight Favorites
Measuring Tips
3 teaspoons = 1 Tablespoon 4 Tablespoons = 1/4 cup 5 Tablespoons + 1 teaspoon = 1/3 cup 8 Tablespoons = 1/2 cup 12 Tablespoons = 3/4 cup 16 Tablespoons = 1 cup (8 oz.) 2 cups = 1 pint (16 oz.) 4 cups (2 pints) = 1 quart (32 oz.) 8 cups (4 pints) = 1/2 gallon (64 oz.) 4 quarts = 1 gallon (128 oz.)
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