1
HONEY I ATE ALL THE WINGS
Set # 22
2 lb pkg chicken wingettes
2 cups honey
¾ cup soy sauce
¾ cup chili sauce
¼ cup oil
1 tsp minced garlic
Dried parsley flakes, optional
Rinse chicken, pat dry and sprinkle with a little salt and pepper. Place chicken in broiler
pan and broil for 20 mins (10 mins on each side) or until light brown. Transfer to a slow
cooker. In bowl mix honey, soy sauce, chili sauce, oil and garlic; spoon over chicken.
Cover; cook on low for 4-5 hours or on high for 2 hours and 30 mins. Garnish with
parsley flakes.
Serves: 8-10
CARAMEL FRUIT DIP
2 pkgs (8oz each) cream cheese, softened
1 cup packed brown sugar
½ cup caramel ice cream topping
Assorted fresh fruit
In a small mixing bowl, beat cream cheese and sugar until smooth. add caramel; beat
until well blended. Serve with fruit. Refrigerate leftovers. Yield: 3 cups
PARMESAN DIP # 2
8oz cream cheese, softened
⅓ cup milk
⅓ cup grated parmesan cheese
⅓ cup finely chopped nuts
2 tbsp finely chopped onion
¼ tsp salt
⅛ tsp garlic powder
Mix all ingreds; cover and chill. Take out 15 mins before serving. Makes: 1½ cups
ARTI CRAB CRISPS
6oz can crabmeat, flaked
½ cup parmesan cheese
1 bunch fresh green onions, sliced
1½ tbsp lemon juice
15oz can artichoke hearts, drained, finely chopped
8oz pkg cream cheese, cubed
Toasted bagel chips (or other dippers you prefer)
Spray a small slow cooker with non-stick spray. Combine all ingreds and stir well. Cover
and cook on low for 1 hour to 1½ hours. Stir until cream cheese mixes well. Serve on
toasted bagel chips.
2
CREAM FILLED STRAWBERRIES
18 large fresh strawberries
1 cup cold fat-free milk
1 pkg (1oz) sugar free instant vanilla pudding mix
2 cups reduced fat whipped topping
¼ tsp almond extract
Remove stems from berries; cut a deep “X” in the wide top of each berry (do not cut all
the way down to the tip). Spread berries apart. In a bowl, whisk milk and pudding mix for
2 mins. Fold in whipped topping and almond extract. Pipe or spoon about 5 teaspoonfuls
into each berry. Chill until serving.
BUFFET MEATBALLS
1 cup grape juice
1 cup apple jelly
1 cup ketchup
8oz can tomato sauce
4 lbs frozen Italian-style meatballs.
In a small saucepan, combine the juice, jelly, ketchup and tomato sauce. Cook and stir
over med heat until jelly is melted; remove from the heat. Place meatballs in a 5 quart
slow cooker. Pour sauce over the top and gently stir to coat. Cover and cook on low for 4
hours or until heated through.
HOT BACON CHEESE DIP
2 pkgs (8oz each) cream cheese, cubed
4 cups (16oz) shredded cheddar cheese
1 cup half-and-half
2 tsp Worcestershire sauce
1 tsp dried minced onion
1 tsp prepared mustard
16 bacon strips, cooked and crumbled
Tortilla chips or french bread slices
In a 1½-quart slow cooker; combine the first 6 ingreds. Cover and cook for 2 hours or
until cheeses are melted, stirring occasionally. Just before serving stir in bacon. Serve
warm with tortilla chips or bread.
PEACHY FRUIT DIP
15¼ oz can sliced or halved peaches, drained
½ cup marshmallow crème
3oz cream cheese, cubed
⅛ tsp ground nutmeg
Assorted fruit
In a blender or food processor, combine first 4 ingreds; cover and blend until smooth.
Serve with fruit.
3
CHILI BRIE IN SOURDOUGH
1 tsp chili powder
½ tsp dry ground mustard
½ tsp garlic powder
½ tsp sugar
1 round loaf sourdough bread (1 lb)
1 wheel Brie cheese (8oz)
1 tbsp softened butter
Preheat oven to 350*
Combine spices and sugar; set aside. Cut circle in top of bread and remove bread center
to make room for Brie. Spread butter in bread; sprinkle with 2 tsp spice mixture. with
knife, make 2” cuts around edge of bread at 1” intervals. Remove rind from Brie and
place in bread. Sprinkle Brie with remaining spices. Replace top of bread. Bake on
baking sheet 20-30 mins. To serve, remove bread top and break into bite size pieces. Dip
bread pieces in hot Brie.
ARTICHOKE CHEESE DIP
1 cup mayonnaise
14oz can artichoke hearts, drained and chopped
1½ cups fancy shredded cheddar cheese
1½ cups fancy shredded mozzarella cheese
1 jar Hormel real bacon bits
Dash of salt and pepper
Preheat oven to 350*
Combine all ingreds and mix well. Pour into a 2-quart baking dish. Bake uncovered for
25-30 mins or until lightly browned. Dip can be served hot, cold or at room temp. Serve
with tortilla chips, pita wedges, French bread or bagel pieces.
MARINATED BROCCOLI AND HONEY DIP
From: Susan Koharski
Marinated broccoli:
1 large head broccoli
¼ cup white wine vinegar
¾ cup canola oil
2 cloves garlic, minced
1 tsp sugar
2 tsp dill weed
Garnish – chopped pimento
Honey Dip:
¼ cup liquid honey
3 tbsp white wine vinegar
2 tbsp coarse grain brown mustard
1 clove garlic, minced
½ cup canola oil
4
Break broccoli into florets and cut into bite-sized pieces. In a large sealable plastic bag,
combine vinegar, oil, garlic, sugar and dill weed. Add broccoli, seal tightly and place in
fridge to marinate for several hours. Drain well.
Place drained broccoli in a serving dish and scatter chopped pimento over top. serve with
the honey dip. Makes about 20 servings.
Honey Dip: In jar with a tight fitting cover, combine honey, vinegar, mustard, garlic and
oil. Cover and shake well to mix. Pour into a serving bowl to accompany the broccoli.
HAM AND CHEESE BITES
⅓ cup mayo
4oz shredded American cheese (1 cup)
2oz sliced deli ham, finely chopped
2 tbsp sliced green onions
1 tbsp prepared horseradish
48 melba toast rounds
Stir together all ingreds except melba toast in small bowl. Spread 1 tsp mixture on each
toast round. Microwave on microwaveable plate on high until cheese begins to melt (1015 seconds).
NOTE: cheese mixture can be served cold as spread for crackers or melba toast.
WALNUT CRANBERRY STUFFED BRIE
½ cup chopped walnuts, toasted
½ cup raspberry preserves (I prefer strawberry)
⅔ cup sweetened dried cranberries
1 (17¼ oz) pkg frozen puff pastry sheets, thawed (2 sheets)
1 (8oz) 4¼” diameter round Brie cheese
1 tbsp milk
1 tbsp water
1 egg
Apple slices or crackers if desired
Preheat oven to 400*
Combine walnuts, preserves and cranberries in small bowl; set aside.
Place 1 pastry sheet on lightly floured surface; top with second sheet. Roll out to
13”square. Cut to 13” circle. Place pastry circle onto greased 15x10x1” jelly roll pan.
Remove center of Brie cheese, using small sharp knife, in as large a piece as possible,
leaving a ¼” shell around outside edge and bottom. Set center of cheese aside.
Evenly press walnut mixture into shell. Gently place Brie cheese center on top of walnut
mixture. Do not press down or edges may crack. Place filled Brie cheese in center of
pastry circle. Gather pastry up around Brie, holding firmly at top; pinch edges of pastry to
seal. Check for holes in pastry, patching with extra pastry, if needed. Decorate top with
star-shaped pastry cut outs, if desired. Beat together milk, water and egg in small bowl
with fork; brush over pastry. Bake for 38-42 mins or until med golden brown. (Brie may
leak when baking). Let stand 15 mins to allow Brie to set. Serve with apple slices or
crackers.
5
NUTTY ARTICHOKE SPREAD
⅔ cup mayo
½ cup finely chopped pecans
8oz pkg shredded cheddar cheese (2 cups)
4 slices bacon, crisply cooked, crumbled
14oz can artichoke hearts, drained, quartered
1 tbsp finely chopped onion
1 tbsp lemon juice
Sliced artisan bread or crackers
Preheat oven to 350*
Stir together all ingreds except crackers in large bowl. Spoon mixture into ungreased 9”
ovenproof shallow dish or pie pan. Bake for 20-25 mins or until cheese is melted and the
spread is heated through. Serve with bread or crackers.
COCONUT ORANGE FRUIT DIP
2 cups sour cream
½ cup powdered sugar
⅛ tsp ground allspice
¼ cup sweetened flaked coconut, toasted
2 tsp freshly grated orange peel
Strawberries, apple slices or other fruit for dipping
Combine sour cream, sugar and allspice in med bowl with wire whisk until smooth. stir
in coconut and orange peel. Cover, refrigerate to blend flavors (about 1 hour). Garnish
with additional toasted coconut, if desired. Can be made 2-3 days ahead, keep in fridge.
NOTE: to toast coconut, spread coconut into single layer on ungreased jelly roll pan.
Bake at 350*, stirring occasionally, for 5-7 mins or until lightly browned.
BEEFY CHEESE DIP
1 lb ground beef
1 lb sausage
1 bunch green onions, chopped
16oz jar salsa
2 lbs processed cheese, cubed or shredded (Velveeta)
In large skillet brown meats, drain. In another skillet mix salsa, onions and cheese over
low heat, stir until cheese melts. Add meat to cheese mixture, simmer, uncovered until
ready to serve.
SPICY PARTY MEATBALLS
12oz jar cocktail sauce
10.5oz jar jalapeno jelly
½ a small sweet onion, minced
½ a (3lb) pkg frozen cooked meatballs
6
Cook 1st 3 ingreds over med heat until jelly melts. Stir in meatballs, reduce heat and
simmer, stirring occasionally 35-40 mins or until heated through. Makes: 8 dozen
ITALIANO FONDUE
1¾ cup Prego spaghetti sauce
¼ cup dry red wine
1 cup shredded mozzarella cheese
Dippers:
Warm garlic bread, cubed
Meatballs
Sliced cooked Italian pork sausage
Breaded mozzarella sticks
Whole mushrooms
Mix sauce and wine in saucepan over med heat for 5 mins for alcohol to evaporate. Pour
into fondue pot or slow cooker. Add cheese, let stand for 5 mins for cheese to melt. Serve
with dippers. Makes: 2 cups
MEXICAN APPETIZER PIZZA
10oz can refrigerated pizza crust dough
8oz pkg (2 cups) shredded cheddar
1 cup chopped tomato, drained
¼ cup sliced black olives
4oz can chopped mild green chilies, drained
1 med (½ cup) onion, chopped
2 tbsp chopped fresh cilantro or parsley
Salsa
Preheat oven to 425*
Press dough onto bottom of greased 12” round pizza pan; sprinkle with cheese. Top with
remaining ingreds except salsa. Bake for 15-25 mins or until crust is golden brown and
cheese is melted. Cut into wedges and serve with salsa.
BAHAMA BREEZE’S SWEET POTATO MASH
2 quarts hot water
1 tbsp salt
4 lb sweet potatoes, peeled, dice in 2" cubes
¾ cup milk
2oz butter, cut in ½" pieces
¼ tsp white pepper
1 tsp cinnamon
1 tsp kosher salt
¼ cup brown sugar
Place the peeled and diced sweet potatoes in a 6-quart pot. Add hot water and salt, then place
the stockpot on the stove over med heat. Bring to a boil and cook for 35 mins or until sweet
7
potatoes pierce easily with fork. Heat the milk, butter, white pepper and cinnamon in a small
stockpot until warm, set aside. Drain the water from the sweet potatoes and transfer them into
a mixing bowl. Using a wire whisk, mash until sweet potatoes are broken up. Add the warm
seasoned milk and spices, mix again until the sweet potatoes are smooth, being careful not to
over mix. If needed, season with additional salt to taste. Garnish with chopped parsley if
desired.
ROASTED CAULIFLOWER
1 medium head cauliflower (about 2 lbs)
2 tbsp olive oil (to make this low fat, use 1 tsp sesame oil instead)
½ tsp coarse salt
¼ tsp coarsely ground black pepper
Preheat oven to 400*
Rinse cauliflower; cut into quarters. Cut off and discard leaves and cores; cut quarters
into ¼-½” thick slices. In a large bowl or resealable plastic bag, mix together cauliflower
slices, sesame oil, salt, and pepper. Spread in a single layer in a non-stick baking dish or
rimmed baking sheet. Bake approximately 20-25 mins, turning every 10 mins, or until
cauliflower is browned or caramelized on edges and tender. Remove from oven and serve
warm or at room temperature.
Makes: 2 servings.
CORN CASSEROLE
From: Melissa Rakers
1 can creamed corn
1 can whole corn
8oz sour cream
2 sticks butter, melted
3 eggs, beaten
1 box of Jiffy corn muffin mix
Preheat oven to 350*
Grease a 9x13” baking dish. Mix ingreds, pour into pan. Bake 45-60 mins.
NOTE: you can add chopped onion and/or cheese. Be creative.
MATCHSTICK POTATOES
Peanut or canola oil
2 large oval Idaho potatoes, peeled
Sea salt
Minced fresh flat leaf parsley, optional
Preheat oven to 350*
Pour at least 1” of oil into a deep pot and heat it to 350*
Slice the potatoes into thin matchsticks (⅛” thick) with a vegetable slicer or mandoline
slicer, dropping them into a bowl of cold water as you cut them. Drain the potatoes and
dry them thoroughly with paper towels. Drop the potatoes in batches into the oil and cook
for 3-5 mins, until golden brown. Remove from pot with wire basket skimmer or slotted
8
spoon and drain on paper towels. Place on baking sheet, sprinkle with salt, and keep
warm in the oven while you cook the rest. Sprinkle with parsley if desired.
GREEN BEANS WITH GARLIC VINAIGRETTE
Vinaigrette:
½ tsp grated lemon rind
1 tbsp fresh lemon juice
2 tsp extra virgin olive oil
1 tsp Dijon mustard
½ tsp salt
¼ tsp freshly ground black pepper
2 garlic cloves, minced
Beans:
2½ lbs green beans, trimmed
⅓ cup sliced almonds, toasted
1 tbsp fresh thyme leaves
To make vinaigrette: combine all ingreds in small bowl, stir with a whisk.
To prepare beans: cook beans in pot of boiling water 4 mins or until crisp-tender. Drain
well. Place beans in large bowl. Add vinaigrette and toss to coat. Sprinkle with almonds
and thyme.
Makes: 12 (1cup) servings
ROASTED SWEET POTATOES WITH CINNAMON PECAN CRUNCH
¾ cup firmly packed brown sugar, divided
2 tbsp orange juice
2 tsp vanilla
1½ tsp ground cinnamon, divided
1½ tsp ground ginger, divided
½ tsp salt
3 lbs sweet potatoes, peeled and cut into 1” chunks
1 cup dried cranberries
6 tbsp butter, cut up, divided
½ cup flour
1 cup chopped pecans
Preheat oven to 400*
Mix ¼ cup of the brown sugar, orange juice, vanilla, ½ tsp of the cinnamon, ½ tsp of the
ginger and salt in large bowl. Add sweet potatoes; toss to coat well. Spoon into a 13x9”
baking dish. Sprinkle evenly with cranberries. Dot with 2 tbsp of the butter. Cover with
foil and bake 30 mins. Meanwhile mix flour, rest of brown sugar, and remaining
cinnamon and ginger in a small bowl. Cut in remaining butter with a fork until coarse
crumbs form. Stir in pecans. Remove sweet potatoes from oven and stir gently. Sprinkle
evenly with pecan topping. Bake, uncovered, 25-30 mins more or until sweet potatoes are
tender and topping is lightly browned. Makes: 8 servings
9
LOADED MASHED POTATO CASSEROLE
5½ cups mashed potatoes (about 4 lbs uncooked)
½ cup milk
8oz pkg regular or low-fat cream cheese, softened
1 cup regular or low-fat sour cream
2 tsp parsley flakes
1 tsp garlic salt
¼ tsp ground nutmeg
¾ cup shredded cheddar cheese
12 slices bacon, crispy cooked and crumbled (about ½ cup)
Preheat oven to 350*
Place all ingreds, except cheese and bacon, in large bowl. Beat with electric mixer on
med-high speed until potatoes are smooth and creamy. Spoon mixture into lightly greased
13x9” baking dish. Sprinkle with cheese and bacon. (if you prefer extra crispy bacon,
reserve bacon and sprinkle at the end of cooking) Cover, bake 30 mins or until heated
through.
Makes: 12 (½ cup) servings
NOTE: for faster preparation, can use instant or refrigerated mashed potatoes.
GRILLED CHICKEN CAESAR SALAD
Caesar Dressing...
¾ cup oil
3 Tbsp Red Wine Vinegar
1 tsp Worcestershire Sauce
½ tsp salt
¼ tsp dry mustard
1 clove garlic, minced
Mix together and shake well
Croutons...
3 Tbsp butter
3 slices French bread
garlic powder
Cube bread, spread with butter and sprinkle with garlic powder. Bake at 350* for 15
minutes, or until browned.
Salad ingredients...
2 whole boneless chicken breasts
Bottle of Italian dressing for marinade (not dressing from above!)
1 head Romaine lettuce
½ lemon
¼ cup finely shredded Parmesan Cheese
Freshly ground black pepper
Wash & tear lettuce, refrigerate. Marinate chicken breasts in Italian salad dressing for 2-3
hours... grill until done, and then slice in strips or cubes. Add Caesar dressing to lettuce,
squeeze lemon over the salad. Add pepper & cheese, top with chicken and croutons.
10
GREEN SALAD WITH CHICKEN AND PASTA
6oz bow tie pasta or pasta of your choice, cooked and drained then rinsed the cold water
3 cups cubed cooked chicken breast
½ cup corn oil
¼ cup fresh lemon juice
1½ tsp garlic salt
2 tsp sugar
1 tsp prepared mustard
1 tsp dried rosemary, crushed
½ tsp pepper
½ cup fresh parsley, chopped
½ cup green onions, thinly sliced
8 cups raw spinach pieces (Chilled), washed and dried (can use romaine or mixture)
Mix cooked chicken pieces and cooked noodles in large glass or plastic container with
tight lid. In a jar with a lid shake together oil, lemon juice, garlic salt, sugar, mustard,
rosemary and pepper; pour over chicken noodle mixture. Mix gently. Cover with lid and
refrigerate 1 to 4 hours. Just before serving combine with parsley, onions and spinach.
SWEET & SPICY KIELBASA (OR POLISH SAUSAGE) IN CROCKPOT
Serve this kielbasa with potatoes or macaroni, or as an appetizer.
1 cup packed brown sugar
¼ cup spicy mustard
¼ cup finely chopped onion
2 pounds kielbasa or smoked Polish sausage, cut into ½” pieces
In crockpot, combine brown sugar, mustard and onion; add kielbasa and stir well to coat
evenly. Cover and cook on LOW for 2½ to 3 hours, stirring occasionally.
UPSIDE DOWN CRANBERRY MEATLOAF
¼ cup brown sugar
½ cup cranberry sauce
2 tbsp grated orange rind
1 pound lean ground beef
½ pound ground smoked ham
½ pound lean ground pork
¾ cup milk
¾ cup cracker crumbs
2 eggs, beaten to a froth
1½ tsp salt
¼ tsp pepper
2 tbsp diced white onions
⅓ cup crushed walnuts
Preheat oven to 350*
Thoroughly grease a 9x5” loaf pan. Spread the sugar over the bottom of prepared pan. In
a small bowl mash the cranberry sauce and stir in the grated orange rind. Spread berry
11
mixture over the sugar. In a large bowl combine remaining ingreds, except nuts. Shape
into a loaf and pack over the cranberry mixture. Bake until meat is firm and lightly
browned, about 1 hour. Remove from oven, let meat set 5 mins, then turn upside-down
onto a platter. Spoon any glaze left in the pan onto the meat. Garnish with crushed nuts.
TRACY’S SECRET MEATBALLS
¾ lb ground chuck
¼ lb ground pork
¼ stick very cold butter cut up into tiny pieces
2 pieces of fresh white bread, crusts removed, made into fresh
bread crumbs
¼ cup Italian style bread crumbs
1 sweet onion chopped very small
1 head (not clove, the whole head) of garlic chopped very fine
¼ cup milk
4 eggs (yes, 4)
2 tbsp olive oil
¼ cup fresh parsley chopped fine
salt & pepper
Preheat oven to 350*
Sauté olive oil, onion, and garlic until slightly brown, turn off and let cool, put milk in
bowl and add bread, add meat broken up in small pieces loose between fingers, add the
onion/garlic mixture and add everything else and mix lightly, do not over mix, bury the
butter pieces into the balls. Spoon into small balls onto a cookie sheet and bake for 20
mins or until done all the way through and brown and a little crisp on the out side and add
to your favorite sauce. These freeze beautifully too!
SWEDISH MEATBALLS
3½ lb lean ground beef
1 lb lean ground pork
1½ cup minced onion
2¼ cup dry breadcrumbs
3 tsp minced parsley
4½ tsp salt
½ tsp pepper
3 tbsp Worcestershire sauce
1½ cups canned milk
3 eggs
¾ cups oil for frying
Gravy:
¾ cup flour
3 tsp paprika
⅜ tsp pepper
2 cups sour cream
12
1½ tsp salt
½ tsp cloves
½ tsp nutmeg
2 cups boiling water
1 can cream of mushroom soup
Meatballs: Mix all ingreds. Shape in balls. Brown meatballs in ¾ cup hot oil.
Sauce: Stir 2 cups boiling water with 1 can mushroom soup and add rest of ingreds. Pour
gravy over meatballs, simmer 20 minutes. Serve over noodles, potatoes or rice.
NOTE: can also be served in a crockpot as an appetizer.
HONEY MUSTARD MEATLOAF
1½ pounds lean ground beef or combination of beef and turkey
⅓ cup dry breadcrumbs, plain or seasoned
2 eggs
½ cup chopped onion
1 tsp chopped dried leaf basil, or less if breadcrumbs are seasoned
½ tsp seasoned or plain salt
¼ tsp pepper
3 tbsp Dijon style mustard
3 tbsp honey
2 tbsp finely chopped green onion
Preheat oven to 350*
Combine meat, breadcrumbs, onions, basil, salt, and pepper. Stir in eggs, mixing gently
but thoroughly. Shape into loaf. Place loaf pan. Combine honey and mustard, brush half
of the mixture on loaf. Bake for 30 mins. Brush with remaining honey and mustard
mixture. Bake for 30-45 mins longer. Remove from oven and sprinkle chopped green
onion.
Serves: 6-8
POT ROAST WITH SOUR CREAM GRAVY IN CROCKPOT
3 lbs chuck or pot roast
2 tbsp flour
1 tsp salt
¼ tsp pepper
1 tbsp oil
¼ c water
1 tbsp vinegar
1 tsp dill weed
5 or 6 sm. potatoes
5 or 6 carrots
½ tsp salt
1 lg onion
1 tbsp flour
1 c sour cream
1 tsp dill seed
13
Coat roast with flour, 1 tsp salt and pepper. Brown in oil in skillet. Put roast in crockpot,
add water and vinegar. Sprinkle dill weed over meat, then add potatoes, carrots, onion
and ½ tsp salt. Cook on low for 10-12 hours or high for 6 hours.
To make gravy, pour off 3 tablespoons drippings, add flour and heat. Measure rest of
drippings, add water to make 1 cup. Add to flour mixture and heat for 1 minute, stirring
constantly. Add 1 cup sour cream and dill seed. Heat to boiling.
MEATLOAF SUPREME
1 lb lean ground beef
1 lb ground pork
1 cup shredded carrot
⅓ cup chopped onion
1 cup cracker crumbs
1 tsp salt
dash pepper
1 cup sour cream
Preheat oven to 350*
Combine all ingreds; press into a 9x5x3” loaf pan. Bake for about 1½ hours. Let stand for
10 mins. Drain off fat and transfer to serving platter.
Serves: 8
OLIVE GARDEN’S BEEF FILETS IN BALSAMIC SAUCE
6 beef tenderloin filets (6oz size)
4 tbsp extra virgin olive oil
4 tbsp butter
1 yellow onion, medium and sliced thin
1 pinch salt
1 pinch black pepper
½ cup dry white wine
½ cup Marsala wine
½ cup beef broth
2 tablespoons balsamic vinegar
1 dash parsley, finely chopped
6 fresh rosemary sprigs
To make sauce, heat oil and butter in a large sauté pan over medium heat. Add sliced
onions, salt, and pepper; cook 10 mins or until softened and golden browned, stir
frequently. Add the wines, broth, and vinegar and bring to a boil. Reduce heat and
simmer for 10-15 mins or until sauce is reduced by half.
For the filets, lightly rub filets with oil; season with salt and pepper. Grill to preferred
temperature. Place onions and sauce on a platter and top with steaks. Garnish with
parsley and rosemary.
NOTE: super good with roasted potatoes and fresh green beans.
14
SWEET ONION MEATLOAF
1½-2 cups diced onion
2 tbsp butter
1 tbsp balsamic vinegar
2 lbs lean ground beef
1 tsp salt
¼ tsp pepper
2 eggs
1 cup soft breadcrumbs
½ tsp ground savory
dash celery salt
Topping:
½ cup ketchup
¼ cup brown sugar
2 tbsp balsamic vinegar
1 tsp prepared mustard
Heat oven to 350*
Line a 9x13” baking dish with foil. Place a rack or a piece of crinkled, lightly greased foil
in the pan. In a saucepan, sauté the onion in butter for about 6-8 mins, until lightly
browned. Add balsamic vinegar and sauté for 1 min longer. Combine meatloaf ingreds
until well blended; stir in onion mixture. Shape into a large loaf and place on the foil in
prepared pan. Bake the meatloaf for 1 hour and 15 mins. While meatloaf is baking, bring
topping ingreds to a boil in a small saucepan, stirring to blend well. Spoon topping over
the loaf and cook for about 10 to 15 mins longer.
OVERNIGHT SEAFOOD CASSEROLE
12 slices buttered bread
1 cup chopped celery
½ cup chopped onion
2 cups cleaned fresh shrimp
1 cup crabmeat (or scallops)
Small can mushroom pieces
1 cup mayonnaise
2⅔ cups milk, divided
4 eggs, beaten
1 can cream of mushroom soup
⅔ cup grated cheddar cheese
1 small jar chopped pimentos
Remove crust from bread. Place six buttered slices in greased 9x13” dish. Sauté celery
and onions in butter till golden. Remove from heat and add shrimp, crab, mushrooms and
mayo. Mix lightly. Spread mixture on bread in pan. Place remaining six buttered bread
slices on top. Add 2 cups milk to beaten eggs. Pour over bread, cover and refrigerate
overnight. When ready to bake: Dilute soup with ⅔ cup milk and pour over casserole.
Sprinkle with cheese and chopped pimentos. Bake, uncovered, at 325* for 1 hour or until
set. Cover with foil if it browns too fast.
15
CHIPOLTE’S MEXICAN GRILL’S CHICKEN & MARINADE
1 (2oz) package dried ancho chilies
1 teaspoon black pepper
2 teaspoons cumin powder
2 tablespoons fresh oregano, chopped
6 cloves garlic
½ red onion, quartered
¼ cup vegetable oil
4 chicken breasts or small steaks (6oz each)
Soak dry chilies overnight in water, until soft. Remove seeds. Add all ingreds except
meat in food processor. Puree until smooth. Spread mixture over chicken, or other meats
and refrigerate at least one hour, up to 24 hours.
After marinating, heat grill to about 400*, or if cooking inside, heat small amount of oil
in skillet or grill pan over high heat. Salt meat to taste (optional), and grill lightly, turning
only once, until done. 4 mins per side for chicken, 8-10 mins per side for ¾” thick steak.
BOURBON CHICKEN # 2 (Like at the mall)
4 skinless, boneless chicken breast halves
1 teaspoon ground ginger
2oz soy sauce
2 tablespoons dried minced onion
¾ cup dark brown sugar
⅜ cup bourbon
½ teaspoon garlic powder
Place chicken in a 9x13” baking dish. In a small bowl combine the ginger, soy sauce,
onion flakes, sugar, bourbon and garlic powder. Mix together and pour mixture over
chicken. Cover dish and place in refrigerator. Marinate overnight. Next day…..
Preheat oven to 325*
Remove dish from refrigerator and remove cover. Bake in the preheated oven, basting
frequently, for 1½ hours or until chicken is well browned and juices run clear.
OVERNIGHT MACARONI CHICKEN CASSEROLE
1 (7oz) pkg macaroni, uncooked
2 cups milk
1 can cream of celery soup
1 can cream of mushroom soup
1 teaspoon salt
2 cups diced chicken
½ lb cubed American cheese, or cheese of your choice
1 small onion, chopped
Mix all ingredients in a large bowl. Cover and place in refrigerator overnight. Remove 1
hour before baking. Stir well and spoon into a greased 1½-quart baking dish. Bake at
350* for 1 hour. (You can alter this to your taste, by adding more cheese, chopped hard
boiled eggs, vegetables, etc.)
16
TACO BAKE CASSEROLE
2 cups cooked rice (white or brown)
2 cups cooked shredded turkey, chicken, diced ham or browned hamburger
8oz can tomato sauce
1 envelope taco seasoning
1 can refried beans (may need 2 cans)
1 cup grated cheese
Preheat oven to 350*
Put rice in the bottom of a 13x9” baking dish. In a large bowl mix taco seasoning and
tomato sauce. Add meat and coat well with tomato mixture. Lay this over rice in dish.
Spread refried beans over top, you will need 2 cans if you want a good thick layer.
Sprinkle with cheese. Bake 30-45 mins or until hot all the way through.
BETTER THAN THE BEST CHICKEN CASSEROLE
3-4 boneless skinless chicken breasts
½ cup milk
1 can cream of celery soup
1 can cream of mushroom soup
1 Tbsp Worcestershire sauce
1 pkg sliced Mozzarella cheese (can use shredded)
1 box Stove Top stuffing (chicken flavor or plain work best)
Salt & pepper to taste
Preheat oven to 350*
Prepare stuffing per pkg directions. Cut up chicken (uncooked) and place into a long
(8x11"or larger) casserole dish. Mix soups, milk, salt & pepper and Worcestershire sauce;
pour over chicken. Place cheese on top of mixture then top with stuffing. Bake for 1 hour.
CHILI (IN CROCKPOT) # 2
2 onions, chopped
2 cloves garlic (I use the minced kind that comes in a jar)
1 lb. lean hamburger
2 Tbs. chili powder
cumin to taste (I leave this out)
2 cans (16oz. ea) tomatoes
2 cans tomato soup
2 cans kidney beans, drained
salt and pepper to taste
optional: shredded cheese and/or sour cream for topping
1. Cook onions and garlic in 2 Tbsp oil till onions are yellow. Add hamburger and cook
till browned. Stir in chili powder and optional cumin; cook 2 minutes more. Meanwhile,
in crockpot, combine remaining ingredients. Stir in browned meat mixture. Cover and
cook on Low setting for 8-10 hours.
To serve: ladle chili into bowls. Top with optional shredded cheese and/or sour cream, if
desired.
17
KILLER CHICKEN CHILI IN CROCKPOT
2 cups cooked, chopped chicken
48oz canned great northern beans
16oz shredded Monterrey jack cheese
16oz jar mild or medium salsa
1 (14oz) can chicken broth
1 (12oz) can beer
Toppings (optional):
Crushed tortilla chips or tortilla strips
Shredded cheese
Sour Cream
Green Onions
Stir all chili ingredients together and cook on low for 6 hours or more. Serve with
toppings, if desired.
BEEF STEW IN CROCKPOT
1 pound cubed beef stew meat
¼ cup all-purpose flour
1 tablespoon paprika
Salt and pepper to taste
1½ tablespoons teriyaki sauce
1 onion, chopped
3 carrots, sliced
1 stalk celery, sliced
2 potatoes, cubed
½ pound mushrooms, quartered
2 cloves garlic, minced
1 bay leaf
1½ cups beef broth
½ cup peas
Place beef stew meat into a slow cooker. In a small bowl, mix together the flour, paprika,
salt and pepper; sprinkle over the stew meat, stirring to coat. Stir in the rest of the ingreds
except the peas. Cover and cook on low 6 hours, stirring occasionally. Add the peas in
the last hour.
CORN DOG CASSEROLE
2 cups finely minced celery
2 tbsp butter
1½ cups sliced green onions
1½ pounds of hot dogs (I use Ball Park Beef)
2 eggs
1½ cups milk
2 tsp sage
¼ tsp black pepper
18
¼ tsp salt
2 (8.5oz) Jiffy muffin mix
8oz sharp Cheddar Cheese shredded
Preheat oven to 400*
Sauté celery in butter for 5 minutes. Add onions and continue cooking 2 minutes. Dump
skillet ingredients into a large bowl. Cut hot dogs in half lengthwise, then chop into bite
size pieces. Sauté dogs in skillet; turning to brown. Add to bowl. Reserve 1 cup of hot
dogs & veggies in a small bowl. Slightly beat eggs & milk together. Add egg mix and
next 4 ingredients to bowl. Add 1½ cups of cheese to bowl also. Mix all ingredients well.
Spray a 13x9 dish. Pour in casserole. Top with reserve hot dogs and cheese. Bake
uncovered for 30 minutes.
TUSCAN GRILLED CHICKEN
4 boneless skinless chicken breast halves (1½ lbs), lightly pounded to even thickness
2 tbsp olive oil
2 tsp freshly grated lemon peel
¼ cup fresh lemon juice
2 large cloves garlic, minced
1½ tsp Italian herb seasoning
½ tsp salt
¼ tsp crushed red pepper flakes
2 small lemons, halved
Place chicken in large resealable plastic bag. In small bowl, combine oil, peel, juice,
garlic, seasoning, salt, and pepper flakes; reserve 3 tbsp of marinade for basting chicken.
Pour remaining marinade over chicken; seal bag and turn to coat. Place bag on plate and
marinate in fridge for 30-60 mins. Remove chicken from bag; discard marinade. Place
chicken and lemons cut side down on grill over med-high heat. Grill turning and basting
chicken with reserved marinade until internal temp is 165*, and lemons are hot, about 810 mins. To serve, squeeze grilled lemons over chicken.
CHEF’S SPECIAL CHICKEN
4-6 boneless skinless chicken breasts
5-8 slices bacon, cooked and crumbled
3 tbsp margarine
4 green onions, sliced
2 tbsp flour
1½ cup half-and-half
⅓ cup heavy cream
Fresh snipped parsley
Salt & pepper
Brown breasts in skillet, set aside. Cook bacon, set aside. In small saucepan sauté green
onions in margarine until tender, then add flour to make a paste. Slowly add half-andhalf, stirring as you pour. Do the same with the heavy cream. Reduce heat and simmer 35 mins until it starts to thicken, salt and pepper to taste. Slice chicken lengthwise (about
19
½“ thick). Place slices on warmed plates, pour sauce over chicken, place about 1 tsp
crumbled bacon over sauce, sprinkle parsley over top for garnish.
SAUCY LEMON CHICKEN
2 tbsp flour
¼ tsp ground black pepper
1 lb thinly sliced boneless skinless chicken breasts
1 tbsp olive oil
1 cup chicken broth (reduced-sodium suggested)
2 tsp McCormick salt free all-purpose seasoning
2 tbsp lemon juice
Mix flour and pepper on a plate. Moisten chicken lightly with water. Coat evenly with
flour mixture. Heat oil in large non-stick skillet on med heat. Add chicken in batches;
cook 3-4 mins per side or until golden brown. Add broth and seasoning; bring to a boil.
Reduce heat to low; cover and simmer 10 mins. Remove chicken to serving dish; keep
warm. Bring liquid to a boil. Cook, uncovered until slightly thickened, stirring often. Add
lemon juice. Spoon sauce over chicken.
PORK TENDERLOIN WITH RUM AND APPLE SAUCE
From: Susan Koharski
2 x one pound pork tenderloins
2 tbsp. canola oil
2 Granny Smith apples – peeled, cored and sliced
½ cup raisins
¼ cup water
2 tbsp Cruzan Diamond 5-year old rum
¼ cup brown sugar
2 tbsp butter (cold)
Salt to taste
Pepper to taste
Preheat oven to 350o.
Season pork with salt and pepper
Heat a sauté pan over medium-high heat and add the canola oil
Add the pork and sear until brown on all sides.
Place browned pork in an oven-proof dish and place in the oven and cook until a meat
thermometer reads 165o. Remove from the oven and let rest.
To make the sauce, add the apples and raisins to the sauté pan and cook until the apples
start to release some of their juice.
Add the water, brown sugar and rum and bring to a simmer.
Simmer for 5 minutes, then add the butter and stir until butter is melted and incorporated.
(I also added the juice from cooked meat)
Remove from heat and hold warm.
Serve the pork with rum applesauce accompanied with mashed potatoes and your favorite
vegetable.
20
ONE DISH CHICKEN MEAL (CROCKPOT)
5-6 boneless, skinless chicken breast halves
6 carrots, cut in 1” pieces
15oz can cut green beans, drained
15oz can whole new potatoes, drained
2 cans Cream of Mushroom soup
Shredded cheddar
Wash and dry breasts with paper towels. Place chicken in sprayed (with non-stick spray)
oval slow cooker. In bowl combine, carrots, beans, potatoes and soup. Pour over chicken
in slow cooker. Cover and cook on low for 8-10 hours. When ready to serve, sprinkle
with cheese.
Serves: 4-6
MAPLE AND BROWN SUGAR GLAZED HAM (must be good….we had no leftovers)
1 fully cooked 6-8 lb ham
½ cup pure maple syrup
½ cup brown sugar
½ cup apple juice
1 heaping tbsp brown or Dijon mustard
Dash of cinnamon and ground ginger
Preheat oven to 325*
Place ham, fat side up, on a rack in a foil-lined roasting pan. Cook for about 18 mins per
pound, until a meat thermometer reads 148*. Combine glaze ingreds in saucepan; bring
to a boil and boil for about 2 mins (be careful not to let it boil over). About 20 mins
before ham is done, spoon about ½ the glaze over top of ham. Then about 10 mins before
ham is done, spread remaining glaze over the ham.
SAVANNAH SEAFOOD PARMESAN
1 lb unpeeled, large fresh shrimp
1 cup water
½ butter or margarine
2 cloves garlic, minced
½ cup flour
3 cups half-and-half
⅓ cup dry white wine or chicken broth
8oz bottle clam juice or ¾ cup more chicken broth
2 tbsp cocktail sauce
¾ tsp Old Bay seasoning
½ tsp salt
¼ tsp pepper
1½ cup freshly grated parmesan cheese, divided
1 cup fresh lump crabmeat, drain if needed
4oz jar diced pimiento, undrained
2 tsp chopped fresh or ½ tsp dried thyme
16oz bow tie pasta, cooked
21
Preheat oven to 350*
Peel shrimp, but keep the shells. Devein shrimp if desired; then chill.
Bring the reserved shrimp shells and 1 cup water to a boil in med saucepan; reduce heat
and simmer 2 mins to make stock. Pour stock through a wire mesh strainer into a
measuring cup and discard the shells. Melt butter in a saucepan over med heat, add garlic
and sauté 2 mins. Whisk in flour until smooth. cook, whisking constantly for 1 mins.
Gradually whisk in shrimp stock and half-and-half until smooth. Add wine, clam juice,
cocktail sauce, Old Bay seasoning, salt and pepper. Cook, whisking constantly 5 mins or
until thickened and bubbly. Stir in shrimp, ¾ cup parmesan, crabmeat, pimiento and
thyme. Combine sauce and pasta tossing to coat. Spoon into lightly greased 13x9 dish
and sprinkle with rest of cheese. bake for 25-30 mins or till bubbly. Serves: 8-10
MEDITERRANEAN SHRIMP LINGUINE IN A BALSAMIC BUTTER SAUCE
From: JBucks
6 Jumbo shrimp (peeled and deveined)
½ cup raw baby spinach
2 roma tomatoes, diced
1 tbsp chopped fresh garlic
1 tsp crushed red pepper
2oz julienned prosciutto ham
1oz balsamic vinegar
1 tbsp honey
2 tbsp unsalted butter
Salt and pepper to taste
1 tbsp fresh basil chiffonade (see “NOTE:” below)
12oz cooked linguine
Grated parmesan cheese to garnish
Put a dash of Olive Oil in a hot skillet. Sautee the shrimp and add salt and pepper to taste.
Add the red pepper, garlic, spinach, basil, balsamic vinegar and honey. Stir for a minute
or two. Add the cooked linguini and butter, and stir. Put on a plate, add ham and garnish.
NOTE: “chiffonade” means to take the basil, stack a few leaves, roll up into a tight roll
longways and then slice into thin slices, starting at a short end. This makes thin ribbons.
BUTTERMILK RANCH-FRIED CHICKEN
2½-3 lbs frying chicken pieces
Wesson vegetable oil
2¼ cups flour
1¼ tbsp dried dill weed
1½ tsp salt
¾ tsp pepper
2½ cups buttermilk
Rinse chicken and pat dry; set aside. Fill a large deep-fry pot or electric skillet to no more
than half its depth with oil. Heat oil to 325* to 350*. In a med bowl, combine flour, dill,
salt and pepper. Fill another bowl with buttermilk. Place chicken one piece at a time in
22
buttermilk; shake off excess liquid. Coat lightly in flour mixture; shake off excess flour.
Dip once again in buttermilk and flour mixture. Fry chicken a few pieces at a time, skin
side down, for 10-14 mins. Turn chicken and fry 12-15 mins longer or until juices run
clear; drain on paper towels. Let stand 7 mins before serving. Makes: 4-6 servings
NOTE: to reduce frying time by 7-9 mins per side, simply cook un-breaded chicken in
boiling water for 15 mins; remove and cool completely before proceeding with recipe.
Not sure where the word “ranch” in the title comes from, I assume it’s a type of chicken
because there is no Hidden Valley in the recipe.
BEEFY HASHBROWN SUPPER (CROCKPOT)
1½ lbs lean ground chuck, browned, drain
1oz packet dry brown gravy mix
15oz can cream-style corn
15oz can whole kernel corn
8oz pkg shredded cheddar cheese, divided
16oz pkg frozen hashbrowns, partially thawed
10oz can Golden Mushroom soup
5oz can evaporated milk
Place beef in slow cooker and toss with dry brown gravy mix. Add corns and cover with
½ the cheese. Top with hashbrowns and remaining cheese. In bowl, combine soup and
milk. Mix well and pour over top. cover and cook on low for 6-8 hours. Serves: 4-6
SKILLET TURKEY TETRAZZINI
2 tablespoons butter
1 package (8oz) sliced cremini mushrooms
2 cloves garlic, minced
1 can (14oz) chicken broth
1 cup water
1 tablespoon dry sherry
8oz spaghetti, broken in half
2 cups cooked turkey, cubed
2 cups half-and-half, at room temperature
1 cup frozen peas
½ cup grated parmesan cheese, divided
1 tablespoon minced fresh parsley
Freshly ground black pepper to taste
In large skillet, melt butter over med-high heat. Add mushrooms and garlic; cook stirring
occasionally until mushrooms are lightly browned, about 4 mins. Add broth, water, and
sherry; bring to a boil. Stir in spaghetti. Reduce heat, cover, and simmer until most of the
liquid is absorbed, about 10 mins. Stir in turkey, half-and-half, and peas. Cook stirring
occasionally until pasta is tender and sauce is slightly thickened, about 5 mins. Remove
from heat; stir in half of the parmesan, parsley, and pepper. Serve with remaining
parmesan.
Makes: 4-6 servings
Heart-healthy-tip: Use fat-free half-and-half.
23
HEARTY CHILI RONI
2 cups elbow macaroni
1 lb lean ground beef
1 pkg McCormick Chili Seasoning Mix
½ cup chopped onion
½ cup chopped green bell pepper
14½ oz can tomatoes, chopped
¾ cup water
Shredded cheddar cheese
Cook pasta as on pkg. Meanwhile brown meat in large skillet; drain. Stir in seasoning
mix, onion, pepper, tomatoes and water. Bring to a boil. Reduce heat to low; simmer 15
mins. Add drained pasta; simmer 5 mins; top with shredded cheddar. Makes: 7 servings
OLD BAY SHRIMP AND CHICKEN PENNE
8oz penne pasta
½ lb boneless skinless chicken breasts, cut in ½” strips
4 tsp Old Bay Seasoning, divided
1 tbsp butter
1 lb large shrimp, peeled and deveined
1 cup heavy cream
3 green onions, sliced
Cook pasta as on pkg. Coat chicken with 1 tsp Old Bay. Melt butter in large non-stick
skillet on med heat. Add chicken; cook 2-3 mins per side. Coat shrimp with 2 tsp Old
Bay. Add shrimp to chicken; cook and stir 2-3 mins or just until shrimp turn pink. Mix
remaining 1 tsp Old Bay and cream. Stir into skillet with chicken and shrimp, add cooked
pasta and green onions. Simmer 5 mins or until sauce thickens and pasta is heated
through.
Makes: 5 servings
NOTE: can add 1cup broccoli or peas with pasta. Or can switch shrimp for scallops.
CHICKEN AND SAUSAGE FETTUCCINE
12oz pkg Bob Evans Original sausage links
1 boneless skinless chicken breast, thinly sliced
1 tbsp olive oil
1 small zucchini, quartered and sliced
4 medium mushrooms, sliced
3 green onions, sliced
12oz pkg uncooked fettuccine
½ cup butter or margarine
½ cup milk
¼ cup parmesan cheese
1 tsp garlic powder
1 tsp hot pepper sauce
Salt and pepper to taste
Cook sausage in large skillet until browned. Remove from skillet and cut into ½” slices.
24
Add chicken to skillet; cook in sausage drippings until no longer pink. Remove and set
aside. Heat oil in skillet; add zucchini, mushrooms and green onions and cook until crisptender. Cook fettuccine in large saucepan according to pkg directions; drain and return to
saucepan. Add butter and milk; toss gently until evenly coated. Add sausage, chicken,
vegetable mixture, cheese, garlic powder and hot sauce; cook over low heat, tossing
gently until well blended and heated through. Add salt and pepper to taste. Refrigerate
leftovers.
Makes: 6 servings
CHICKEN CASSEROLE WITH VEGETABLES
1 pkg (6oz) Stove Top Stuffing Mix for Chicken
1½ lbs boneless skinless chicken breasts, cut into 1” pieces
1 can (10 ¾ oz) condensed Cream of Chicken soup
⅓ cup sour cream
1 bag (16oz) frozen mixed vegetables, thawed, drained
Preheat oven to 400*
Prepare stuffing mix as directed on package; set aside. Mix chicken, soup, sour cream
and vegetables in 13x9" baking dish; top with stuffing. Bake 30 mins or until chicken is
cooked through.
Makes: 6 servings
SIMPLE SWISS STEAK (CROCKPOT)
1-1 ½ lbs boneless, round steak
½ tsp seasoned salt
½ tsp seasoned pepper
8-10 medium new potatoes with peels, halved
1 cup baby carrots
1 onion, sliced
15oz can stewed tomatoes
12oz jar beef gravy
Cut steak in 6-8 serving size pieces, season with salt and pepper; brown in non-stick
skillet. Layer meat, potatoes, carrots and onion in slow cooker sprayed with non-stick
cooking spray. In bowl, combine tomatoes and gravy; spoon over veggies. Cover and
cook on low for 7-8 hours.
Serves: 4-6
COOK AND SERVE CHICKEN (CROCKPOT)
5 boneless, skinless chicken breast halves
16oz jar alfredo sauce
16oz pkg frozen green peas, thawed
1½ cups shredded mozzarella cheese
Hot buttered noodles
Cut chicken into strips and place in a slow cooker sprayed with non-stick cooking spray.
In bowl, combine alfredo sauce, peas and cheese; mix well. Spoon over chicken. Cover
and cook on low for 5-6 hours. When ready to serve, spoon over hot noodles.
25
SMOKY SWEET PEPPER SHRIMP
3 tbsp butter
1 lb large shrimp, peeled and deveined
2 tbsp McCormick Smoky Sweet Pepper Seasoning Blend
¼ cup white wine
Melt butter in large skillet on low heat. Add shrimp; cook and stir on med heat for 5 mins
or just until shrimp turn pink. Stir in seasoning blend and wine until shrimp are well
coated. Serve with cooked rice.
TURKEY A LA KING
2 cups Butterball fat free slice ‘n serve oven roasted breast of turkey, cubed (or leftover)
⅓ cup butter
4oz fresh mushrooms, sliced
4 tbsp flour
½ tsp salt
⅛ tsp pepper
1 can (14½ oz) chicken broth
½ cup light cream
1 cup frozen peas & carrots
Chopped fresh parsley
Thick bread toasted or pastry shells
Melt butter in large saucepan over med heat; add mushrooms. Cook and stir 5 mins. Stir
in flour, salt and pepper. Slowly blend in chicken, broth and cream. Cook, stirring
constantly, until thickened. Add turkey and peas & carrots. Heat well. Serve on toasted
thick bread slices or pastry shells. Sprinkle with chopped parsley. Makes: 4 servings
TURKEY TETRAZZINI WITH CHEDDAR AND PARMESAN
4 cups (12oz) whole wheat ziti or penne pasta, cooked according to pkg directions
2 tbsp flour
¼ cup flour
3 cups low-fat milk
1 cup fat-free chicken broth
½ cup dry white wine (or additional chicken broth)
⅓ cup grated Parmesan cheese
2 cups sliced white button mushrooms
2 cups diced, cooked turkey breast (½” pieces)
⅓ cup frozen peas
½ cup shredded, reduced-fat Cheddar cheese
½ tsp pepper (optional)
Preheat oven to 350*
Spray a shallow 2-3 quart baking dish with cooking spray; set aside. In a large saucepan
over med heat, melt butter and stir in flour. Cook, stirring constantly, about 2 mins.
Whisk in milk, chicken broth, wine and pepper; bring mixture to a boil. Stir in
mushrooms, reduce heat and cook, stirring frequently about 10 mins or until mixture
26
thickens and mushrooms are softened. Stir Parmesan cheese, pasta, turkey and peas into
the milk mixture; spoon into prepared dish. Top with cheddar cheese; cover loosely with
foil. Bake about 45 mins or until bubbling at edges and heated thru.Servings: 6
BENNIGAN’S SMOTHERED CHICKEN
Chicken Marinade (pre-packaged, or use recipe below)
4 Boneless, Skinless Chicken Breasts
1 cup sliced onions
1 cup sliced mushrooms
1 tsp hickory smoke flavor (found on condiments aisle)
3 tbsp butter or margarine
4-8 slices provolone cheese (use more or less to your liking)
4 slices cooked bacon
Chicken Marinade:
1 tsp basil leaves
1 tbsp garlic powder
3 tbsp hickory smoke flavoring
¼ cup white cooking wine
¼ cup vegetable oil
½ tsp salt
½ tsp black pepper
2 tbsp vinegar
Combine all marinade ingreds in a bowl. Marinade meat in covered bowl or plastic bag
for at least 2 hours.
Marinate chicken as shown above, or follow directions on package if using pre-packaged
marinade. While chicken is marinating, slice onions and mushrooms and cook your
bacon. Sauté mushrooms and onions in butter and hickory smoke flavor for 3-5 mins, or
until onions are transparent but not brown and mushrooms are tender.
Remove chicken from marinade, and grill for about 10 mins. Do not overcook chicken!!!
While grilling, preheat oven on broil. After chicken is done, remove from grill and place
in a shallow baking dish. Cover each breast with a strip of bacon, then provolone cheese,
then some sautéed onions and mushrooms. Broil for 3-5 mins, or until cheese is bubbly.
ITALIAN BEEF IN CROCKPOT
3 pound rump roast, trimmed, (3 to 5 pounds)
1 package Good Seasons Italian Dressing Mix
1 cup water
1 package au jus gravy packet
2 teaspoons Italian seasoning
6 pepperoncini peppers (optional)
Mix together water, gravy mix, dressing and Italian seasoning. Pour over roast in
crockpot. Add peppers if desired. Cook on Low about 5-7 hours. Break up roast and cook
1 hour more. Serve on hoagies with cheese slices.
Serves 6.
27
FRENCH SHELLS AND CHEESE SOUP (CROCKPOT)
2 (10oz) cans Tomato-Bisque Soup
1 (10oz) can French Onion Soup
2 tsp Italian seasoning
¾ cup tiny pasta shells
1½ cups shredded mozzarella cheese
In a 4-6 quart slow cooker, place the soups, seasoning and 1½ empty soup cans of water.
Turn heat setting to high and cook 1 hour or until mixture is hot. Add pasta and cook for
1½-2 hours or until pasta is cooked. Stir several times to keep pasta from sticking to the
bottom. Turn off heat, add cheese and stir until cheese melts. Serves: 6-8
BANANA BARS WITH TOASTED PECAN FROSTING
Bars:
1 cup sugar
¾ cup butter, softened
½ cup firmly packed brown sugar
½ cup sour cream
2 eggs
2 large (1 cup) ripe bananas, mashed
1 tsp vanilla
2 cups flour
1 tsp baking powder
½ tsp baking soda
¼ tsp salt
Frosting:
¼ cup butter
2 cups powdered sugar
1 (3oz) pkg cream cheese, softened
1 tsp vanilla
½ cup chopped pecans, toasted
Preheat oven to 375*
Combine sugar, butter, brown sugar, sour cream, and eggs in large bowl. Beat at med
speed, scraping often, until creamy. Add bananas and vanilla. Continue beating until well
mixed. Reduce speed to low; add all remaining bar ingreds. Beat until well mixed. Spread
batter into greased 15x10x1” jellyroll pan. Bake for 20-25 mins or until toothpick
inserted in center comes out clean. Cool completely. Melt ¼ cup butter in 1-quart
saucepan over med heat. Continue cooking, stirring constantly and watching closely, until
butter just starts to turn golden (3-5 mins). Butter will get foamy and bubble. Immediately
remove from heat. Cool completely. Combine browned butter, powdered sugar, cream
cheese and vanilla in small bowl. Beat at low speed scraping bowl often, until smooth (23 mins). Frost cooled bars. Sprinkle with pecans.
NOTE: to toast pecans, spread evenly in shallow pan. Bake at 350* for 4-6 mins, stirring
once, until lightly browned. Cool completely.
28
SWEET & SALTY PEANUT CHEWS
Crust:
¾ cup butter
1 (10.5oz) pkg miniature marshmallows, divided
2 cups crushed pretzels
Topping:
¾ cup creamy peanut butter
⅔ cup light corn syrup
¼ cup butter
3 cups dry roasted peanuts
1 cup uncooked quick-cooking oats
Preheat oven to 350*
Grease 13x9” pan; set aside. To make crust combine butter and 3 cups of the
marshmallows in 3-quart saucepan; cook over low heat, stirring constantly, just until
melted. Remove from heat; stir in pretzels. Press mixture into prepared pan. Sprinkle
remaining marshmallows over crust. Bake 6-8 mins or until marshmallows are soft and
puffed. Cool 5 mins. Meanwhile, place peanut butter, corn syrup and butter in 3-quart
saucepan. Cook over med heat, stirring occasionally, until smooth (2-3 mins). Stir in
peanuts and oats. Carefully spread mixture over puffed marshmallows. Refrigerate until
set (about 1 hour). Cut into bars.
APPLE COOKIE CAKE
Base:
⅓ cup butter
1 cup flour
⅓ cup sugar
2 tbsp chopped crystallized ginger
Filling:
⅔ cup sugar
¼ cup flour
¾ tsp baking powder
½ tsp ground cinnamon
½ tsp ground ginger
2 eggs
2 medium (2 cups) red skin apples, unpeeled, chopped
2 tbsp firmly packed brown sugar
Topping:
1 cup heavy whipping cream
2 tbsp firmly packed brown sugar
¼ tsp ground cinnamon
Preheat oven to 350*
To make base, melt butter in 2-quart saucepan over med-low heat. Continue cooking
constantly and watching closely, until butter just starts to turn golden (3-5 mins).
Immediately remove from heat; add flour, sugar and ginger, mix well. Spread onto
bottom of ungreased 8” square baking pan.
29
To make filling, combine sugar, flour, baking powder, cinnamon and ginger in large
bowl. Stir in eggs until smooth. Stir in apples; pour over crust. Sprinkle brown sugar
evenly over filling. Bake 40-45 mins until toothpick inserted in center comes out clean
and top is golden brown. Cool at least 30 mins before cutting.
Combine all the topping ingreds in small bowl. Beat at high speed until soft peaks form.
Dollop each serving with sweetened whipped cream.
TIP: when whipping cream, make sure that the cream, beaters and bowl are all ice cold.
Chill the beaters and bowl in freezer for 30 mins before you begin.
BUTTERY TOFFEE COOKIES
1 cup butter, softened
1 cup sugar
2 eggs
1 tsp vanilla
2½ cups flour
1 tsp baking soda
½ tsp salt
8oz pkg milk chocolate English toffee bits
Preheat oven to 350*
Combine butter, sugar, eggs and vanilla in large bowl. Beat at med speed, scraping bowl
often, until creamy. Reduce speed to low; add flour, baking soda and salt. Beat until well
mixed. Stir in toffee bits. Drop dough by rounded teaspoonfuls, 2” apart, onto ungreased
cookie sheets. Bake for 10-12 mins or until lightly browned. Cool 1 min, remove from
cookie sheets; cool.
SOUR CREAM APPLE BARS
Crust:
1 cup butter, softened
1 cup firmly packed brown sugar
2 cups uncooked quick-cooking oats
1 cup flour
1 cup chopped walnuts
1 tsp baking soda
1 tsp ground cinnamon
¼ tsp allspice
Filling:
1 cup sour cream
¾ cup sugar
2 tbsp flour
1 egg
2 medium (2 cups) apples, unpeeled, shredded
Preheat oven to 350*
Combine butter and brown sugar in large bowl. Beat at med speed until creamy. Add all
remaining crust ingreds; continue beating until well mixed. Press half of the crust mixture
30
onto bottom of ungreased 13x9” pan. Bake for 8-10 mins or until light golden brown.
Meanwhile, combine all filling ingreds in large bowl; mix well. Pour filling over hot,
partially baked crust. Crumble remaining crust mixture over filling and press down
lightly. Bake 25-30 mins or until top is golden brown and center is set. Cool completely.
Cut into bars. Store in fridge.
KEY LIME BARS
Crust:
1¼ cups flour
½ cup butter, softened
¼ cup sugar
¼ cup chopped pecans
Filling:
¾ cup sugar
2 eggs
2 tbsp flour
3 tbsp fresh key lime juice (can use bottled key lime juice)
¼ tsp baking powder
Frosting:
1½ cups powdered sugar
1 tbsp butter, softened
1-2 tbsp fresh key lime juice (or bottled)
Freshly grated key lime peel
Preheat oven to 350*
Combine all crust ingreds except pecans in a small bowl. Beat at low speed, scraping
bowl often, until mixture resembles coarse crumbs. Stir in pecans. Press onto bottom of
ungreased 8 or 9” square baking pan. Bake for 15-20 mins or until edges are lightly
browned. Meanwhile, combine all filling ingreds in small bowl. Beat at low speed until
well mixed. Pour filling over hot, partially baked crust. Continue baking for 18-20 mins
or until filling is set. Cool completely. Combine all frosting ingreds except lime peel in
small bowl. Spread over cooled bars. Garnish with lime peel. Store in fridge.
NOTE: key limes are a specific variety of lime. They are smaller and rounder than
regular limes, and more tart.
BUTTERSCOTCH CASHEW BARS
Crust:
1½ cups flour
¾ cup firmly packed brown sugar
½ cup butter, softened
¼ tsp salt
Topping:
¼ cup light corn syrup
1 cup butterscotch chips
2 tbsp butter
31
1 tbsp water
¼ tsp salt
1½ cups cashew halves and pieces
Preheat oven to 350*
Combine all crust ingreds in large bowl. Beat at low speed, scraping bowl often, until
mixture resembles coarse crumbs. Press mixture onto bottom of greased 13x9” baking
pan. Bake for 10 mins. Meanwhile place all topping ingreds except cashews in 2-quart
saucepan. Cook over low heat, stirring constantly, until chips are melted and mixture is
smooth (4-7 mins). Stir in cashews until well coated. Spread cashew mixture over hot,
partially baked crust. Continue baking for 10-12 mins or until golden brown. Cool
completely. Cut into bars or triangles.
Makes: about 36 bars
CARAMEL ‘N CHOCOLATE PECAN BARS
Crust:
2 cups flour
1 cup firmly packed brown sugar
½ cup butter, softened
1 cup pecan halves
Caramel Layer:
⅔ cup butter
½ cup firmly packed brown sugar
Frosting:
1 cup real semi-sweet chocolate chips
Preheat oven to 350*
Combine all crust ingreds except pecans in large bowl. Beat at med speed until mixture
resembles fine crumbs. Press onto bottom of ungreased 13x9” baking pan. Place pecans
evenly over unbaked crust. To make caramel layer, combine butter and brown sugar in 1quart saucepan. Cook over med heat, stirring constantly until entire surface of mixture
begins to boil. Boil, stirring constantly, 1 min. Pour mixture evenly over pecans. Bake for
18-20 mins or until entire caramel layer is bubbly. Do Not Over Bake! Remove from
oven. Immediately sprinkle with chips; allow to melt slightly. Swirl melted chips over
bars leaving some whole for marbled effect. Cool completely. Cut into bars.
ORANGE GLAZED COOKIES
½ cup butter, softened
2 tbsp sugar
1 large egg
1 box (18.25oz) orange supreme cake mix
¾ cup toasted wheat germ
1 tbsp grated orange rind
¼ cup orange juice
Glaze:
2 tsp grated orange rind
2 tbsp orange juice
32
1¾ cups powdered sugar
1-2 tsp water
Preheat oven to 350*
In large bowl, beat butter and sugar until creamy, 2 mins. Add egg; beat to combine
(mixture may appear curdled). Add cake mix, wheat germ, orange rind and orange juice;
beat until thick but smooth. Drop batter by heaping tablespoons onto ungreased baking
sheets, spacing about 2” apart. Bake until puffed with slightly cracked surface, 13 mins.
Let cool on sheets on rack for 2 mins. Transfer cookies to racks; let cool completely. To
make glaze: stir rind, juice and sugar until smooth. Thin with water for glazing
consistency. Spread on cookies. Let dry, 20 mins. Store airtight for up to 2 weeks.
YUMMY APPLE CAKE
1 cup oil
2 eggs
1 tbsp vanilla
1 tsp baking soda
3 cups diced apples
2 cups sugar
¾ tbsp cinnamon
2 cups flour
½ tsp salt
1 cup chopped nuts
Preheat oven to 350*
Mix all ingreds in a bowl. Put into a 9x13” baking pan. Bake for 1 hour.
NOTE: If you want frosting, you can use a milk/powdered sugar glaze, dust with
powdered sugar or drizzle with a melted (in micro) can of ready made frosting.
CHERRY ALMOND BLONDE BROWNIES
2 cups firmly packed brown sugar
¾ cup butter, softened
2 eggs
½ tsp almond extract
2 cups flour
2 tsp baking powder
1 cup whole almonds, chopped
1 cup dried cherries, coarsely chopped
Drizzle:
2 (1oz ) squares bittersweet baking chocolate
1 tsp shortening
Preheat oven to 350*
Grease a 13x9” pan and set aside. Mix brown sugar and butter in a large bowl. Beat at
med speed until light and fluffy. Add eggs and extract; continue beating until well mixed.
Reduce speed to low; add flour and baking powder, beat until well mixed. Stir in almonds
and cherries. Press into prepared pan. Bake 28-35 mins or top is golden brown and center
33
is set. Cool completely. Combine drizzle ingreds in small saucepan; cook over low heat
until melted. Drizzle over top.
CHEESECAKE PECAN PIE
8oz cream cheese, softened
1 egg
⅓ cup sugar
1 tsp vanilla
1¼ cups pecan halves
¼ cup sugar
2 eggs, slightly beaten
⅔ cup Karo light corn syrup
½ tsp vanilla
9” unbaked or frozen deep-dish pie crust
Preheat oven to 350*
Combine cream cheese, 1 egg, ⅓ cup sugar and 1 tsp vanilla; beat until light and fluffy.
Spread over bottom of pie shell. Arrange pecans on the cream cheese mixture. Mix
remaining eggs, sugar, syrup and vanilla; stir until well blended. Carefully pour over
pecans. Bake for 50-55 mins or until just set in center.
CHUNKY CINNAMON OATMEAL COOKIES
1¾ cups flour
1 tbsp ground cinnamon
1 tsp baking soda
¼ tsp salt
1 cup (2 sticks) butter, softened
¾ cup firmly packed light brown sugar
¾ cup sugar
2 large eggs
1 tbsp pure vanilla extract
2 cups quick-cooking oats
1½ cups dried cherries or cranberries
1½ cups chopped walnuts
Preheat oven to 350*
Mix flour, cinnamon, baking soda and salt in med bowl. Beat butter and sugars in large
bowl with electric mixer on med speed until light and fluffy. Add eggs and vanilla; beat
well. Add flour mixture; mix until well blended. Stir in oats, cherries and nuts. Drop by
rounded tablespoonfuls onto ungreased baking sheets. Bake 10-12 mins or until light
golden brown. Cool on baking sheets 1 min. Remove to wire racks; cool completely.
Makes: about 3½ dozen
34
BUTTERSCOTCH PUMPKIN PIE
1 refrigerated pie crust (from 15oz pkg)
1 cup butterscotch chips
2 eggs, slightly beaten
½ cup sugar
2 tsp pumpkin pie spice
1 tsp vanilla extract
½ tsp salt
15oz can pumpkin
12oz can evaporated milk
Preheat oven to 425*
Prepare crust as directed on pkg for one-crust pie using 9”deep dish pie pan. Microwave
chips in med bowl on high 1 min, stirring every 15 seconds until completely melted. Set
aside. Mix eggs, sugar, pumpkin pie spice, vanilla and salt in large bowl with wire whisk
until well blended. Stir in pumpkin, milk and melted chips until well blended and smooth.
Pour into crust. Bake 15 mins. Reduce oven temp to 350* and bake 40-45 mins longer or
until knife inserted 1” from crust comes out clean. Cool on wire rack.
VANILLA RICH CHOCOLATE CHIP COOKIES
3 cups flour
1 tsp baking soda
¾ tsp salt
1⅓ cups butter, softened
1¼ cups sugar
1 cup firmly packed brown sugar
2 eggs
4 tsp vanilla
12oz pkg semi-sweet chocolate chips
Preheat oven to 375*
Mix flour, baking soda and salt; set aside. Beat butter, sugars, eggs and vanilla in large
bowl with electric mixer on med speed until creamy. Gradually mix in flour mixture. Stir
in chips. Drop by rounded tablespoons about 2” apart onto ungreased baking sheets. Bake
8-10 mins or until bottoms are browned. Cool on sheets 1min, move to wire racks; cool
completely. Makes: 5 dozen
S’MORE THUMBPRINT COOKIES
1 cup butter, softened
½ cup packed brown sugar
1 egg
1 tsp vanilla
1⅓ cups flour
1 cup finely ground graham cracker crumbs (16 cracker squares)
⅛ tsp salt
120 miniature marshmallows (about 1¼ cups)
35
60 rectangles milk chocolate (from four 1.55oz bars)
Preheat oven to 325*
In a large bowl, beat butter and brown sugar with electric mixer on med speed until light
and fluffy. Add egg and vanilla; beat until blended. Add flour, cracker crumbs and salt;
on low speed, beat about 1 min or until stiff dough forms. Shape dough by heaping
teaspoonfuls into 60 balls. On ungreased cookie sheets, place balls 2” apart. With thumb,
make indentation in center of each one. Bake 10-12 mins or until cookies are firm and
edges are just beginning to brown. Lightly press 2 marshmallows in center of each
cookie; bake 2-3 mins longer. Top marshmallows on each cookie with 1 rectangle of
chocolate, let stand 2-3 mins. With tip of knife, gently spread chocolate over
marshmallows. Let stand until chocolate is set.
Makes: about 5 dozen cookies
NOTE: if you don’t have mini marshmallows, use kitchen scissors to cut regular
marshmallows into quarters.
CHERRY CRISP
21oz can cherry pie filling
½ tsp almond extract
½ cup flour
½ cup firmly packed brown sugar
1 tsp ground cinnamon
3 tbsp butter or margarine, softened
½ cup chopped walnuts
¼ cup flaked coconut
Preheat oven to 350*
Pour pie filling into ungreased 8x8” baking pan. Stir in almond extract. Place flour,
brown sugar and cinnamon in med mixing bowl; mix well. Add butter; stir with fork until
mixture is crumbly. Stir in walnuts and coconut. Sprinkle mixture over pie filling. Bake
25 mins or until golden brown on top and filling is bubbly. Serve warm or at room temp.
If desired, top with ice cream or whipped cream. Makes: 6 servings
NOTE: can be doubled and baked in a 13x9”.
CHOCOLATE CHIP ALMOND CHERRY CUPS
1 roll (16.5oz) Pillsbury Create ‘n Bake refrigerated chocolate chip cookies
½ cup almond paste, crumbled
½ cup dried cherries
½ cup cherry preserves
Icing:
1 cup powdered sugar
¼ tsp almond extract
4-5 tsp milk
Powdered sugar for dusting tops
Preheat oven to 350*
Grease 48 miniature muffin cups with shortening; lightly flour. In large bowl, break up
cookie dough. With hands, knead in almond paste and cherries. Divide dough into 48
36
pieces. Shape each piece into ball; place in muffin cups. With thumb, make indentation in
center of each. Bake 6-8 mins or until edges are golden brown. Cool in pan on cooling
rack 5 mins. Run knife around edge of cookie to loosen; cool 1-2 mins longer. Remove
from cups; place on cooling rack to cool. Spoon ½ teaspoon preserves into each cooled
cup. In small bowl, mix powdered sugar, almond extract and enough milk for desired
drizzling consistency; blend until smooth. Drizzle over cookies; let stand until set, about
30 mins. Sprinkle with powdered sugar.
Makes: 48 cookies
WHITE CHOCOLATE PECAN PIE
1 cup Karo light corn syrup
4 eggs, slightly beaten
1 tbsp butter or margarine, melted
⅓ cup sugar
6oz melted white chocolate
1½ cups pecan halves
9” unbaked or frozen deep-dish pie crust
Preheat oven to 350*
Stir together syrup, eggs, butter, sugar and white chocolate until blended. Stir in pecans
and pour into crust. Bake for 50-60 mins or until center is barely set.
TOASTED ALMOND MACAROON BARS
Crust:
1¼ cups flour
½ cup butter, softened
½ cup firmly packed brown sugar
Filling:
3 eggs, slightly beaten
½ cup sugar
½ firmly packed brown sugar
¼ cup light corn syrup
¼ cup butter, melted
1 tsp vanilla
2 cups sweetened flaked coconut
¾ cup slivered almonds, chopped, toasted
Glaze:
⅓ cup real semi-sweet chocolate chips
2 tsp shortening
Preheat oven to 350*
Combine all crust ingreds in small bowl. Beat at low speed, scraping bowl often, until
mixture resembles coarse crumbs. Press mixture evenly onto bottom of ungreased 13x9”
pan. Bake for 12-15 mins or until just beginning to brown. Meanwhile, combine all
filling ingreds except coconut and almonds in large bowl; mix well. Stir in coconut and
almonds. Spread evenly over hot, partially baked crust. Bake for 20-30 mins or until light
golden brown. Cool completely. To make glaze, place chips and shortening in small
37
microwaveable bowl. Microwave on high 1 min; stir. Continue microwaving 30 seconds
at a time; stir until smooth. Drizzle over bars. Cool completely. Cut into bars.
STRAWBERRY DESSERT
Pecan Crust:
1½ sticks margarine, softened
½ cup flour
3 tbsp sugar
¾ cup chopped pecans
Filling:
8oz pkg cream cheese
1 cup powdered sugar
2 pkgs of Dream Whip or 1 large carton Cool Whip
1 can Strawberry pie filling
Preheat oven to 300*
Mix the ingreds for crust together and press into bottom of 13x9 pan and bake 20 mins.
Blend cream cheese in mixer, add sugar and fold in Whipped topping. Spread over the
crust. Top with Strawberry, Cherry, or Blueberry Pie Filling. Chill.
CARAMEL APPLE BARS
½ cup cold butter
1 pouch (1 lb 1.5oz) Betty Crocker oatmeal cookie mix
1 egg
1 cup finely chopped peeled apple
¾ cup caramel topping
¼ cup flour
Preheat oven to 350*
Spray bottom of 13x9” pan with cooking spray. In large bowl, cut butter into cookie mix
using fork or pastry blender. Stir in egg until mixture is crumbly. Reserve 1½ cups cookie
mixture. Press remaining cookie mixture into bottom of pan. Bake 15 mins. Sprinkle
apple evenly over crust. In small bowl, mix caramel topping and flour; drizzle over
apples. Sprinkle reserved cookie mix over apples. Bake 20-25 mins or until golden
brown. Cool completely, about 2 hours. Cut into bars.
GLAZED DOUGHNUT CRISP COOKIES
1 (18oz) pkg refrigerated sugar cookie dough, room temp
½ cup flour
½ tsp brandy extract
Can prepared vanilla frosting
Drippy Icing:
1 cup sifted powdered sugar
2 tbsp milk
1 drop yellow food coloring
38
Preheat oven to 350*
Knead dough with flour, adding brandy extract. Break into 2” pieces. Roll each piece into
6” long rope. On an ungreased cookie sheet, shape rope like a doughnut, pinching ends
together. Freeze for 10 mins. Bake for 10-12 mins. Cookies should be just lightly golden
on top. Cool completely. Frost each cookie with vanilla frosting. Drizzle with Drippy
Icing over cookies.
To make Drippy Icing: in a small bowl, whisk together sugar and milk. Tint with food
coloring. Add more sugar for stiffer consistency if desired. Drizzle over cookies.
BUTTERSCOTCH CHOCOLATE OATMEAL COOKIES
¾ cup butter or margarine, softened
¾ cup firmly packed light brown sugar
¾ cup sugar
2 eggs
1 tsp vanilla extract
1¼ cup flour
1 tsp baking soda
½ tsp salt
3 cups uncooked oats (quick-cooking or old-fashioned)
1 cup butterscotch chips
1 cup chocolate chips
Preheat oven to 375*
In a large bowl, mix butter, brown sugar, and sugar until well blended. Beat in eggs and
vanilla. In a separate bowl, mix flour, baking soda, and salt, gradually beat into the
blended mixture. Stir in the oats, butterscotch and chocolate chips and mix well. Drop 1
tsp at a time on ungreased cookie sheets about 2” apart. Bake for 8-10 mins until golden
brown. Cool 1 min on the cookie sheets, then move to wire racks to cool completely.
CRUNCHY CHOCOLATE TOFFEE
1 cup butter
1⅓ cup sugar
1 tbsp corn syrup
2 tbsp water
1½ tsp vanilla
2 cups chocolate chips or butterscotch chips
½ cup walnuts or pecans, chopped
Line a 13x9” baking dish with foil and lightly grease it with a little butter.
In a 2-quart microwave-safe glass bowl combine the butter, sugar, corn syrup and water.
Microwave on high 10-12 mins until golden brown, stirring twice during microwaving.
Stir in the vanilla. Pour the mixture into the prepared baking dish. Sprinkle with the
chocolate or butterscotch chips and let rest for 2 mins. Spread the chocolate evenly and
sprinkle it with the chopped nuts, pressing them into the chocolate. Chill the mixture until
it is cool. Break it into uneven pieces and place them in a decorative tin or serve on a
platter. Makes about 1 pound, about 16 pieces.
39
DAIQUIRI BALLS
1 (6oz) pkg semisweet chocolate chips
½ cup sour cream
½ lb vanilla wafers
1 cup powdered sugar, (plus more for rolling)
¼ tsp salt
3 tbsp cocoa
1 tbsp each lemon and orange zest, grated
2½ tbsp lemon juice
1½ tbsp white corn syrup
¼ cup rum
1 cup pecans, finely chopped
Melt chocolate over hot water. Cool. Add sour cream; mix and refrigerate overnight.
Form into 54 balls, using ½ teaspoon mixture for each. Crush wafers, and add powdered
sugar, salt, cocoa, and fruit zests. Blend in lemon juice, syrup, rum, and pecans. Form
balls the size of walnuts around the chocolate centers. Roll in confectioners' sugar. Store
in airtight containers. Freeze.
Makes 54 balls.
HOLIDAY WHISKEY CAKE
2 cups raisins
2 cups chopped walnuts
2½ cups flour, divided
2 teaspoons ground cardamom or cinnamon
1 teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon salt
1⅔ cups firmly packed light brown sugar
¾ cup butter or margarine, at room temperature
4 large egg whites
1 large egg
½ cup bourbon, Scotch whiskey, or apple cider, divided
Lightly grease a 9x9”baking pan. To keep cake from over browning, line pan with
parchment paper; lightly grease paper. In a med bowl, pour enough boiling water over the
raisins to cover. Let stand for 30 mins, or until water cools to room temp; drain well. In a
med bowl, toss drained raisins and walnuts with ½ cup of the flour.
Preheat the oven to 325*
In another medium bowl, stir together the remaining 2 cups flour, cardamom, baking
powder, baking soda, and salt. In a large bowl, with an electric mixer on med, cream the
brown sugar and butter until light and fluffy, scraping side of bowl often. Add the egg
whites and beat well. Add the egg and beat well. Using a wooden spoon, stir in ⅓ of the
flour mixture, then half of the bourbon. Repeat, then stir in the remaining flour mixture.
Fold in the raisin mixture. Spread batter evenly into prepared pan; smooth the surface.
Bake about 55 mins, or until a toothpick inserted in the center comes out clean. Place the
pan upright on a wire rack for 20 mins. Using a narrow metal spatula, loosen sides of
40
cake from the pan, then invert the cake onto the rack. Cool completely. Remove the
paper.
MERRY CHEESECAKE COOKIES
1 cup flour
⅓ cup unsalted butter, softened
½ cup firmly packed light brown sugar
½ cup chopped toasted nuts of any kind
Filling:
1 (8oz) package cream cheese, at room temp
¼ cup sugar
1 egg, at room temp
2 tbsp milk
2 tbsp fresh lemon juice
½ tsp vanilla
Red and green sanding sugar, for decorating, optional
Preheat oven to 350*
Line an 8x8” square baking pan with parchment paper. Let parchment come up over the
sides of the pan to use as "handles" when un-molding after baking. In a mixer bowl,
combine flour, butter, and brown sugar. Blend at low speed until incorporated and
mixture is like sand, about 2-3 mins. Stir in nuts. Reserve 1 cup of mixture for topping.
With your fingers, press remaining mixture into pan. Bake on the middle rack of the oven
until crust is set and golden brown, about 8-10 mins. Let cool on a rack while assembling
the filling. In a clean mixer bowl, combine cream cheese and sugar. Blend until smooth;
add the remaining filling ingredients, beating until smooth. Spread evenly over baked
crust. Sprinkle the reserve crust mixture over filling. Bake until top is golden brown and
filling is set, about 25-30 mins. Let cool completely on a rack, then use parchment
"handles" to remove from pan in 1 piece. Cut into bars, squares or festive shapes with
cookie cutter of your choice. Sprinkle with red and/or green sanding sugar, if desired.
VANILLA WALNUT PIE
1 prepared pie crust or graham cracker crust, uncooked
1 pkg (8oz) cream cheese, softened
3 large eggs, divided
¾ cup sugar, divided
4 tsp vanilla extract, divided
½ cup light corn syrup
3 tbsp butter, melted
¼ tsp salt
2 cups walnut pieces, toasted
Preheat oven to 350*
Beat cream cheese, one of the eggs, ¼ cup of the sugar and 1 tsp of the vanilla in a large
bowl with electric mixer on med speed until well blended and smooth. Spread evenly on
bottom crust. Bake 15 mins. Beat remaining 2 eggs and ½ cup sugar (I would use brown
41
sugar here because it has more flavor) with wire whisk in large bowl until very smooth.
Add corn syrup, butter, remaining 3 tsp vanilla and salt; stir until well blended. Sprinkle
nuts evenly over baked cream cheese layer. Slowly pour corn syrup mixture over nuts.
Bake 35-40 mins or until just set in center. Cool completely on wire rack.
ORANGE CRUNCH CAKE
1 cup graham cracker crumbs
½ cup brown sugar
½ cup chopped walnuts
½ cup butter, softened
1 (18.25oz) package yellow cake mix
½ cup water
½ cup orange juice
⅓ cup vegetable oil
3 eggs
2 tablespoons grated orange zest
Frosting:
1 (16oz) can prepared vanilla frosting
1 (8oz) container frozen whipped topping, thawed
3 tablespoons grated orange zest
1 teaspoon grated lemon zest
1 (11oz) can mandarin oranges, drained
Preheat oven to 350*
Grease and flour two 9” cake pans. Combine the graham cracker crumbs, brown sugar,
walnuts and butter. Divide mixture evenly between the prepared pans. Set aside.
In a medium bowl, mix together the cake mix, water, orange juice and oil until blended.
Beat in the eggs, one at a time, then stir in the orange zest. Pour the mixture evenly over
the crunch layer in the pans. Bake 30 mins, or until a toothpick inserted into the center of
the cake comes out clean. Allow to cool for 10 minutes, then invert onto a wire rack and
cool completely before frosting. To make the frosting: In a medium bowl, beat the vanilla
frosting until light and fluffy, then mix in the whipped topping. Stir in the orange and
lemon zest. Frost (crunch side up) between layers, on top and sides. Arrange orange
sections on top, then refrigerate.
NOTE: can be made as a 13x9 cake, but need to check with toothpick method to see
when the cake is done, I don’t have a time on that.
HELP: "I have made this cake many times for the office. I even had a client seek me out
to let me know that it was the best cake he had ever eaten. The unusual crunch layer stays
crunchy...well at least for 2 days never had it last longer than that. The only thing I am
not really crazy about is the canned icing. I am afraid that I am one of those people who
is not inventive when coming up with an alternative and the only thing I have done is use
more whipped topping and less canned icing which makes it better, but it is still not
perfect. If anybody tries it and changes icing, please let me know so that I can test it out
your way. Some people have made it using a 13x9” pan instead of having layers and I
have actually made a sheet cake with 2 layers. I had to guess when it was done but using
42
the old toothpick in center worked well. I can't remember how much longer it took." (If
anyone does perfect the frosting recipe, let me know and I’ll pass it on! …Mare)
CHOCOLATE CHIP TREASURE COOKIES
1½ cups graham cracker crumbs
½ cup flour
2 tsp baking powder
14oz can Eagle brand sweetened condensed milk
½ cup butter or margarine, softened
1⅓ cups flaked coconut
2 cups (12oz) semi-sweet chocolate chips
1 cup chopped walnuts or pecans
Preheat oven to 375*
In small bowl combine crumbs, flour and baking powder. In large bowl beat milk and
butter until smooth. Add crumb mixture to milk mixture; mix well. Stir in coconut, chips
and nuts. Drop by rounded tablespoonfuls onto ungreased cookie sheets. Bake 8-10 mins
or until lightly browned. Cool. Store loosely covered at room temp.
LEMON BUTTERMILK CAKE WITH LEMON CURD SAUCE
1 cup butter, softened
2⅓ cups sugar, divided
3 large eggs
3 cups flour
½ teaspoon baking soda
½ teaspoon salt
1 cup buttermilk
1½ tablespoons grated lemon rind
½ cup + 3 tablespoons fresh lemon juice, divided
3 tablespoon fine, dry bread crumbs (store bought)
Powdered sugar
Lemon Curd Sauce: (recipe follows)
2 cups sugar
6 large eggs, lightly beaten
¼ cup grated lemon rind
¾ cup fresh lemon juice
⅔ cup butter, softened
Preheat oven to 350*
Beat butter at med speed until creamy; gradually add 2 cups sugar, beating well. Add
eggs, 1 at a time, beating after each addition. Combine flour, baking soda, and salt; add to
butter mixture alternately with buttermilk, beginning and ending with flour mixture. Mix
at low after each addition until blended. Stir in rind and 3 tablespoons juice. Pour into a
buttered 12cup bundt pan coated with breadcrumbs. Bake for 55 mins or until a wooden
tooth pick inserted in center comes out clean. Cool in pan on a wire rack for 10 mins;
remove from pan and place on wire rack. Combine remaining ⅓ cup sugar and ½ cup
43
lemon juice in a saucepan; cook over low heat until sugar dissolves, stirring often. Prick
cake at 1” intervals with a long wooden skewer or cake tester. Spoon juice mixture over
top of warm cake; cool completely on wire rack. Dust with powdered sugar. Serve with
Lemon Curd Sauce.
To make the lemon sauce; combine sugar, eggs, lemon rind and lemon juice in top of a
double boiler; bring water to a boil. Reduce heat to medium; cook, stirring constantly;
until mixture coats a spoon. Cool slightly. Add butter, 1 tablespoon at a time, whisking
until blended. Serve immediately or cover and chill until ready to serve.
GERMAN CRUMB CAKE
Batter:
1½ cup flour
½ cup sugar
3 tsp baking powder
½ tsp salt
1 egg
½ cup milk
1 tsp vanilla
3 tbsp shortening
Mix all batter ingredients and put in a greased 10x16 pan (I use a 9x13 but watch as
cooking time may be bit longer).
Crumbs:
4 cups flour
2 cups sugar
2 tbsp cinnamon
¾ lb butter or margarine, melted and cooled
Topping:
Powdered Sugar, sifted
Preheat oven to 350*
Mix all crumb ingredients together. Spread on top of batter layer and bake for about 30
mins. Cool and then top with sifted, powdered sugar
SEAN’S MOMS CARROT CAKE
2 cups flour
2 cups sugar
½ tsp salt
2 tsp baking soda
2 tsp cinnamon
⅛ tsp nutmeg
2 tsp ginger
2 tsp vanilla
3 eggs
2 cups grated carrots
1½ cups crushed pineapple (drained well)
44
1½ cups chopped walnuts
½ cup Sunny-D or orange juice
Cream Cheese Frosting:
8oz cream cheese, softened
½ cup margarine
1 tsp vanilla
3-4 cups powdered sugar
Milk as needed for consistency
Preheat oven to 350*
Mix dry ingreds in large bowl. Add vanilla, eggs, carrots and juice. Beat with mixer. Stir
in pineapple and nuts. Bake in 2 greased and floured cake pans for 25-30 mins. When
cool frost with cream cheese frosting. To make frosting: mix together all the ingreds until
creamy. Frost cake and store in fridge.
MARTHA WASHINGTON’S COVERED CHERRIES
60 maraschino with stems
3 tbsp butter, softened
3 tbsp light-colored corn syrup
2 cups sifted powdered sugar
1 lb chocolate flavored candy coating
drain cherries well on paper towels for several hours. Line baking sheet with waxed
paper, set aside. In sm bowl mix butter & corn syrup. Stir in powdered sugar, knead till
sooth (chill if to soft to handle). Shape about ½ tsp mixture around each cherry. Place
coated cherries, stem up, on sheet. Chill for 1 hr, or till firm. Melt coating. Line a baking
sheet with waxed paper. Holding cherries by stem dip into coating. (be sure to completely
seal cherry in coating.) Let excess coating drip off. Place on baking sheet stems up.
Chill till coating is firm. Store in an air-tight container in the refrigerator. Let ripen for 12 wks before serving. Makes 60 pieces.
CHERRY POUND CAKE
1¼ cups butter or margarine, softened
2¾ cups sugar
5 eggs
1 tsp vanilla
3 cups flour
1 tsp baking powder
¼ tsp salt
14oz can Eagle brand sweetened condensed milk, divided
2 cups quartered maraschino cherries, well drained, reserving ⅓ cup of the juice
Chocolate Frosting:
2 (1oz) squares unsweetened chocolate
Preheat oven to 350*
In large bowl, with electric mixer, beat butter, sugar, eggs and vanilla on low speed until
well blended, then on high speed 5 mins until light and fluffy. In separate bowl, combine
45
flour, baking powder and salt. Add dry ingreds alternately with ½ cup of the milk to the
creamed mixture, mixing lightly after each addition. Fold in cherries. Turn batter into
greased and floured bundt or tube pan. Bake for 55 mins. Cover loosely with foil, shiny
side out; continue baking for 15-20 mins or until toothpick inserted near center comes out
clean. Let cool in pan for 5 mins; invert cake onto rack and let cool completely. To make
frosting: in a med saucepan, combine remaining milk with chocolate. Cook and stir over
low heat until chocolate melts and mixture is thickened. Stir in reserved cherry juice.
Spoon frosting over cooled cake. Store leftovers covered.
NOTE: to make mini pound cakes use the entire can of milk in the batter. Bake for 45
mins or until light brown. Makes 6 mini loaves.
FABULOUS FRUIT BARS
Base:
2 pouches (1 lb 1.5oz each) Betty Crocker sugar cookie mix (sold by the cake mixes)
1 cup butter or margarine, softened
½ tsp almond extract
2 eggs
Filling:
21oz can cherry pie filling
Glaze:
1 cup powdered sugar
1 tbsp milk
¼ tsp almond extract
Preheat oven to 350*
Spray bottom and sides of a 9x13 pan with cooking spray. In large bowl, stir the base
ingreds until soft dough forms. Press half of dough into bottom of pan. Spread filling
over dough. Drop remaining dough by teaspoonfuls over filling. Bake for 45-50 mins or
until golden brown. Cool 10 mins. In small bowl, stir glaze ingreds until smooth. If
necessary add additional milk, 1 teaspoon at a time until thin enough to drizzle. Drizzle
over warm bars. Cut bars into 24 bars. Store covered at room temp.
POSSIBLY THE WORLDS BEST PUMPKIN PIE
1 (16oz) can pumpkin pie filling
¾ cup sugar
1 tsp ground cinnamon
1 tsp ground ginger
1 tsp ground nutmeg
½ tsp salt
3 eggs
⅔ cup evaporated milk
½ cup milk
Prepared Pie crust
Preheat oven to 375*
Combine pumpkin, sugar, cinnamon, ginger, nutmeg and salt in a bowl. Add eggs and
46
beat eggs into pumpkin mixture with a fork. Add evaporated milk and milk; mix well.
Place in pie crust (cover the edge of the crust with aluminum foil to prevent burning) and
bake for 25 mins. Remove foil from crust and bake for another 30 mins or until a knife
comes out clean when inserted into the pie.
AMISH VANILLA PIE
½ cup packed brown sugar
1 tablespoon flour
¼ cup dark corn syrup
1½ teaspoons vanilla extract
1 egg, beaten
1 cup water
1 cup flour
½ cup packed brown sugar
½ teaspoon cream of tartar
½ teaspoon baking soda
⅛ teaspoon salt
¼ cup butter
1 unbaked 9” pie shell
Preheat oven to 350*
Combine first 5 ingreds in 2-quart saucepan. Slowly stir in water. Cook over medium
heat until mixture comes to a boil, stirring constantly. Let cool. Combine rest of ingreds
(except pie shell) and mix until crumbly. Pour cooled mixture into pie shell and top with
crumbs. Bake for 40 mins or until golden brown.
ORANGE CREAMSICLE CHEESECAKE
2 (8oz each) pkgs cream cheese, softened
½ cup sugar
2 large eggs
¾ cup sour cream
1 tsp vanilla
1 tsp orange extract
2 drops yellow food color
1 drop red food color
9” graham cracker pie crust
Lightly sweetened whipped cream for topping
1 orange, peeled with pith (white) removed and segmented or sliced for garnish
Preheat oven to 350*
In a large bowl, using mixer, beat cream cheese and sugar until light and fluffy. Add the
eggs and beat well. Add the sour cream and vanilla beat well. Place 1 cup of the creamed
mixture in a small bowl and stir in the orange extract and the yellow and red food colors.
Pour the remaining cream cheese mixture into the pie crust. Spoon the orange cream
mixture on top by tablespoonfuls, then swirl with a knife to create a marbled effect. Bake
for 30-35 mins, or until firm around the edges. Cool for 1 hour; then cover and chill for at
47
least 8 hours before serving. To serve, garnish with the orange slices then place a dollop
of whipped cream on top.
SUSAN’S NUTS
From: Susan Koharski
4 egg whites
4 tbsp water
3 cups sugar
3 tbsp + 3 tsp cinnamon
3 lbs pecan halves
Preheat oven to 225*
Mix everything and bake 1 hour, turning over every 15 mins.
CREAMY WHITE FUDGE
1½ lbs premium white chocolate or confectioner’s coating
14oz can Eagle Brand sweetened condensed milk
Dash salt
1½ tsp vanilla
1 cup chopped nuts
In heavy saucepan, over low heat, melt chocolate with milk and salt. Remove from heat;
stir in vanilla and nuts. Spread evenly into was paper lined 8” or 9” square pan. Chill 2
hours or until firm. Turn fudge onto cutting board, peel off paper and cut into squares.
Store leftovers tightly covered at room temp.
APPLE CRANBERRY STREUSEL CUSTARD PIE
9” unbaked pie crust
14oz can Eagle Brand sweetened condensed milk
1 tsp ground cinnamon
2 eggs, beaten
½ cup hot water
1½ cups fresh or dry-pack frozen cranberries
2 med apples, peeled and sliced (about 1½ cups)
½ cup firmly packed brown sugar
½ cup flour
¼ cup butter or margarine, softened
½ cup chopped nuts
Place oven rack in lower third of oven; Preheat oven to 425*
In large bowl, combine milk and cinnamon. Add eggs, water and fruits; mix well. Pour
into crust. In med bowl, combine sugar and flour; cut in butter until crumbly. Add nuts.
Sprinkle over pie. Bake 10 mins. Reduce oven temp to 375*; continue baking 30-40 mins
or until golden brown. Cool; store leftovers covered in the fridge.
48
AMARETTO PECAN PIE
3 eggs, slightly beaten
1 cup sugar
1 cup Karo light syrup
2 tbsp butter, melted
2 tbsp almond flavored liqueur, such as amaretto
1 tsp vanilla
1 cup pecans
9” unbaked or frozen deep-dish pie crust
Preheat oven to 350*
In med bowl, mix eggs, sugar, syrup, butter, amaretto and vanilla. Stir until blended. Stir
in nuts. Pour into pie crust. Bake 50-55 mins or until knife inserted halfway between
center and edges comes out clean and center of pie appears barely set. Cool on wire rack.
BUTTERSCOTCH BLONDIES
1 pkg yellow cake mix with pudding (18.25oz)
⅓ cup butter or margarine, softened
3 eggs, divided
1 cup chopped pecans, toasted
1 cup (6oz) butterscotch chips
14oz can Eagle Brand sweetened condensed milk
1 tsp vanilla
Preheat oven to 350*
In large bowl, beat cake mix, butter and 1 egg at med speed until crumbly. Press evenly
into greased 13x9” pan. Bake 15 mins. Remove from oven; sprinkle with pecans and
butterscotch chips. In small bowl, beat milk, remaining 2 eggs, and vanilla. Pour evenly
over top. Bake 25-30 mins longer or until center is set. Cool thoroughly. Cut into bars.
Store leftovers at room temp, covered.
CARAMEL PEANUT BALLS
3 cups finely chopped dry roasted peanuts
14oz can Eagle Brand sweetened condensed milk
1 tsp vanilla
½ lb chocolate flavored candy coating
In heavy saucepan, combine nuts, milk and vanilla. Over med heat, cook and stir 8-10
mins or until mixture forms ball around spoon and pulls away from side of pan. Cool 10
mins. Chill if desired. Shape into 1” balls. In small heavy saucepan, over low heat, melt
chocolate coating. With wooden toothpick, dip each ball into melted chocolate, covering
only half the ball. Place on waxed paper lined cookie sheets until firm. Store leftovers
covered in fridge or at room temp.
49
CHRISTMAS FRUIT TEA
1 gallon unsweetened tea
46oz can unsweetened pineapple juice
½ gallon lemonade
½ gallon orange juice
½ gallon cranberry juice cocktail
½ gallon apple juice
2 cups sugar
6oz pkg mulling spices
2 lt bottle ginger ale
Stir together 1st 8 ingreds in a 5 gallon container. Chill for 30 mins. Stir in ginger ale right
before serving.
Yield: 5 gallons
SLOE GIN FIZZ
1½ oz sloe gin
1oz fresh lemon juice
1 tsp sugar
Club soda
Shake in iced cocktail shaker, strain and put in a 5oz glass. Fill with ice and club soda.
CHERRY JULEP
10oz tall glass with crushed ice
ADD:
1½ oz gin
1oz cherry flavored brandy
½ oz sloe gin
1¼ oz fresh lemon juice
1 tsp sugar
Mint sprig
Then top with a splash of soda.
ORANGE RUM COCKTAIL
6 cups fresh orange juice (about 12 oranges)
½ cup Grand Marnier (orange flavored liqueur)
½ cup white rum
¼ cup orange sections
Combine first 3 ingreds in a pitcher, chill. Add orange sections before serving.
Makes: 7 (1 cup) servings
50
POINSETTIA COCKTAIL
2 cups cranberry juice cocktail
2 cups apple juice
½ cup sugar
2 tbsp orange juice
3 whole cloves
2 (3”) cinnamon sticks
2 cups water
6 tbsp vodka
Combine 1st 7 ingreds in a saucepan, stirring until sugar dissolves. Bring to a simmer,
cover and cook for 30 mins. Remove cloves and cinnamon with slotted spoon and
discard. Pour into glasses, ¾ cup to 1 cup per glass. Add 1 tbsp vodka to each glass
before serving. Serve warm or chilled.
Makes: 6 cups
CLASSIC MINT JULEP
3 fresh mint leaves
1 tbsp Mint Simple Syrup (recipe below)
Crushed ice
1½ to 2 tbsp (1oz) bourbon
4” straw or coffee stirrer
1 fresh mint sprig
Powdered sugar
Place mint leaves and mint simple syrup in a chilled julep glass. Gently press leaves
against glass with back of a spoon to release flavors. Pack glass tightly with ice, pour
bourbon over ice. Insert a straw. Place mint sprig on glass near straw. Sprinkle top with
powdered sugar.
Makes: 1 (8oz) julep
Mint Simple Syrup:
1 cup sugar
1 cup water
10-12 fresh mint sprigs
Bring sugar and water to boil in med saucepan. Boil, stirring often, 5 mins or until sugar
dissolves. Remove from heat, add mint and let cool completely. Pour into glass jar, cover
and chill for 24 hours. Remove and discard mint.
Makes: 2 cups
CHERRY RUM FIZZ
1¼ oz fresh lemon juice
1 tsp sugar
½ oz cherry flavored brandy
1½ oz light rum
Club soda
Shake in iced cocktail shaker and strain into tall (10oz) glass. Fill with ice and club soda.