to the FREE One Mother to Another Cookbook!

Cookbook
Quick, Easy & Inexpensive Recipes
by Mamas for Mamas
When I began this adventure that is One Mother to Another, I quickly learned that the moms who followed my humble little
page LOVED when I posted recipes for cheap, easy meals to make with their families. Moms are short on time, sometimes
money and, many times at the end of a long day, creativity, so my aim in compiling this cookbook was to find recipes that
other moms already knew to be fairly inexpensive and easy to make, didn’t include a laundry list of ingredients and were
well-loved and time-tested by their families. I am so proud of the response we’ve gotten to this cookbook and I’m incredibly
excited to share this compilation of recipes from real moms, for real moms.
A huge thank you to all the moms who contributed, to my designer, Jennifer Hastings and my husband, Adam, who helped
turn this into an e-book for you all to access on your iPads and tablets while making dinner.
For information on how to print and bind this book for short money, please visit my website, one-mother-to-another.com.
With love,
Melissa
Table of contents
Breakfast (3)
Snacks, Sauces & Sides (8)
Soups & Salads (19)
Dinner (27)
Dessert (37)
Breakfast
Sweet Potato Pancakes
Source: Weelicious.com
What you need:
1 cup white whole wheat flour (regular whole wheat flour works as
well)
3 tsp. baking powder
½ tsp. ground cinnamon
¼ tsp. ground nutmeg
½ tsp. salt
1 large egg
1 ¼ cups milk
1 tbsp. brown sugar
1 tbsp. vegetable oil
1 cup sweet potato puree
How to make:
In a bowl, whisk together the flour, baking powder, cinnamon,
nutmeg, and salt. In a separate bowl, whisk together the remaining
ingredients. Gradually add the dry ingredients to the wet ingredients
and stir until just combined. Heat a large skillet or griddle over medium
heat and lightly coat with butter or oil. Pour about 1 tbsp. of the
pancake mixture onto the griddle, making as many pancakes as will
fit and cook for 2 minutes. Flip the pancakes and cook for one minute
longer.
Baked French Toast
What you need:
Loaf of French bread (sliced)
5 eggs
2 tbsp. light corn syrup
½ cup butter
¼ tsp. salt
1 cup brown sugar
1 tsp. vanilla
1 ½ cups milk
How to make:
Preheat oven to 350. Combine butter, sugar and syrup in saucepan.
Simmer until syrupy. Pour mixture into 9x13 pan. Slice bread into 12-16
slices, place on top of mixture. Beat eggs, vanilla, salt and milk and
pour over bread. Cover and refrigerate overnight. Bake uncovered
at 350 for 45 minutes.
Submitted by: Judy Kenyon, mom to Melissa and Ashley
Submitted by: Amber Lauver, mom to Camden, Madison, Kenyon
and Charlotte
3
Breakfast
Crock Pot Irish (Steel-Cut) Oatmeal
Source: From chow.com, featured on carrotsncake.com
What you need:
Unsalted Butter
8 ½ cups water
2 cups Irish oats
I am not a morning person.
I try very hard to be, but I’m
just not. I’m especially not a
morning person when the
temperatures struggle to
get above zero. However,
my
husband gets up for work
at 4am and I need to
have my daughter out the
door by 7:30 to catch the
school bus. Mornings tend to get a little hectic which is why I love this
oatmeal. You throw it in the night before, crawl under your covers,
hit your snooze a few times, and wake up to a nice warm breakfast.
It couldn’t get any easier. This morning I topped my oatmeal with
strawberries, bananas, and blueberries. Strawberries were on sale at
our grocery store this week so we splurged. I also like to take a big
scoop of nut butter (shown is Barney’s crunchy almond butter but I
equally like Justin’s brand almond butter) and stick my spoon right
in the middle of my oatmeal so the nut butter gets nice and melty
and delicious. Really, this oatmeal can be taken in any direction you
please. My husband likes to top his with a little greek yogurt, honey
or syrup, and granola or trail mix. Another good combination is
chopped apples, pecans, and a sprinkle of cinnamon. The sky is the
limit! Regardless of what combination you use, this oatmeal has some
serious staying power and will keep you satisfied all morning.
1 (14 oz.) can unsweetened coconut milk or 1 ¾ cups whole milk
¼ cup packed light brown sugar
½ tsp. fine salt
1 tsp. vanilla extract
Toppings of your choice: fruit, granola, yogurt, spices, nut or sunflower
butter, trail mix
How to make:
Coat the inside of your crock pot with a thin layer of butter. Add in
oats, water, coconut milk** or whole milk, salt, and brown sugar.**
Stir to combine. Cover and cook on low until the oats are soft and
creamy, roughly 7-8 hours. Stir in the vanilla and serve with toppings
of your choice.
** I do not add brown sugar to our oatmeal but I’m sure it tastes
delicious that way. For sweetness I add a touch of pure maple syrup
or honey to our oatmeal after it’s been cooked. I also use coconut
milk instead of whole milk because my daughter has a dairy sensitivity.
This recipe makes a lot of oatmeal. It has fed three of us for three
straight mornings.
Once your oatmeal is cooked, place the leftovers in an airtight
container, allow to cool, and place in your fridge. You can reheat it
in the microwave and then add whatever you’d like once it’s warm.
Submitted by: Stacy Lauver, mom to Aedan and Lizzie
4
Breakfast
Brunch Casserole
Buried Treasure Muffins
Source: KidsCooking: A Very Slightly Messy Manual
What you need:
4 ½ cups cubed day old bread
These are really yummy and fun to make with kids. Let them pick out
and add their “buried treasure” to the muffins.
2 cups shredded cheddar cheese
What you need:
10 eggs, slightly beaten
1 cup all purpose flour
4 cups whole milk
½ cup quick oats (or wheat germ)
1 tsp. dry mustard
¼ cup sugar
1 tsp. salt
2 tsp. baking powder
¼ tsp onion powder
½ tsp. salt
Pepper to taste
1 egg
½ cup sliced mushrooms
¼ cup cooking oil or butter
½ cup peeled, chopped tomatoes
¾ cup milk
How to make:
¾ cup fresh blueberries, chopped peaches, jam, coconut…whatever!
Place bread in well-buttered 9x13 baking dish. Sprinkle with cheese.
Combine the next six ingredients. Pour evenly over the bread and
cheese. Sprinkle sausage and optional ingredients over the top.
Cover and chill overnight. Preheat oven to 325. Bake uncovered for
about an hour. Tent with foil if top begins to brown too quickly.
How to make:
1 package Jimmy Dean sausage, cooked & drained
Submitted by: Lori Mowry, mom to Lindsey, Katelyn and Elizabeth
Preheat the oven to 400. Line muffin tins with cupss or grease with
butter or shortening. In a mixing bowl, stir the flour, oats, sugar, baking
powder and salt. Then dig a little hole in the middle of the mixture. In
another bowl, break the egg and mix it with the milk and oil. Then get
your buried treasure ready (chop fruit, spoon out jam, measure out
coconut, etc.) Add liquid mixture to dry mixture (pour into the hole)
and stir until mixed. Leave it a little lumpy. Now add whatever goes
inside and mix well. If you use jam (these are REALLY good!), fill the
muffin cup halfway, then add a teaspoonful of jam in the middle and
cover with another teaspoonful of batter. Do not fill the muffin cups
more than ¾ full. Bake at 400 for 20-25 minutes.
Submitted by: Melissa Mowry, mom to Chase (and a player to be
named!)
5
Breakfast
Impossible Bisquick Quiche
Breakfast Burritos
What you need:
What you need:
1 medium onion chopped
6 Tortilla wraps (8-12 in. wraps, corn or wheat)
1 cup chopped broccoli cooked (or other veggie of choice)
1 dozen large eggs (about ½ cup egg mixture per wrap)
1 ½ cups ham chopped (or other cooked meat of choice)
2 cups shredded extra sharp cheddar
1 ½ cups shredded cheddar cheese (or other cheese of choice)
½ cup Diced onion (optional)
2 ½ cups milk
Diced ham (optional) deli ham or I prefer thick sliced ham in the meat
6 large eggs
section
Dash nutmeg
Salt & Pepper to taste
1 ¼ cups ORIGINAL Bisquick (or Gluten Free)
Pat of butter
4-ounce block cream cheese
How to make:
Preheat oven 400 degrees. Grease 9x13 pan. Mix first 4 ingredients
and spread in bottom of pan. Blend next 4 ingredients in blender,
with mixer or vigorously with whisk by hand. Gently pour into pan over
previous ingredients. Cut the cream cheese into small chunks and
drop randomly into pan. Bake 35-40 minutes uncovered; allow to rest
in pan 10 minutes or so until set before serving.
Submitted by: Linda Chace, mom to Matt, Adam, Ryan, Jacob &
Bethany
How to make:
Scramble eggs with a mixer. Start with slice of butter in a large pan
to coat at medium heat. Add egg and cook medium/low heat and
stir constantly. Once eggs are cooked, move them to a bowl to
cool. Cook your diced onions in a little bit of oil on medium heat until
lightly browned. Brown your ham on medium/high heat until lightly
browned. Now you can mix your ingredients together. Add some
onion and ham to your mix and salt and pepper to taste. Once the
ingredients have cooled, you can begin to wrap. If you wrap them
before, and put them in tin foil, it will condensate and stick to your
tin foil and not unwrap once reheated. To wrap, you can microwave
the wraps in a wet paper towel for 20 seconds so they’re softer. Apply
¼ cup cheese on the bottom & egg mixture on top. Wrap and seal
in aluminum foil. Place all the wraps in a large Ziploc and date them.
I use aluminum because you can toss these in an oven to warm up
or defrost. Reheat in oven, at 400 for 10 min flipping halfway through
but there’s no science there. You’ll just have to watch them. Add
any ingredients you like: sausage, peppers, bacon, broccoli, beans,
spinach, hash browns, etc.
Submitted by: Aimee Lapiana, mom to a player to be named
6
Breakfast
Green Smoothie
I make one of these every morning for my son and I to drink and they
are delicious and super good for you. You can’t taste the spinach
at all…promise! This is the recipe we usually use, but you can sub in
any fruits or juices you want. Sometimes we use spinach, almond milk,
banana and peanut or almond butter instead of fruit, which is also
delicious and a little more filling.
What you need:
1 cup fresh or frozen fruit
1 banana
Handful of baby spinach
Splash of orange juice
¾ cup flavored kefir (we usually use raspberry)
How to make:
Mix all ingredients in blender with ice and serve.
Submitted by: Melissa Mowry, mom to Chase and a player to be
named
Overnight Bananas Foster
French Toast
What you need:
Cooking spray
10 oz. challah bread, sliced 1 in. thick (Hawaiian or brioche would
work)
2 large eggs
1 cup egg substitute
1 ½ cups fat free milk
1 ½ tsp. vanilla extract
½ tsp. cinnamon
¼ cup agave or white sugar
¼ tsp. salt
1 tsp. rum or rum extract (optional)
Banana Topping:
1 Tbs. Butter
½ cup brown sugar (packed)
1 tsp. vanilla extract
1 tsp. cinnamon
1 tbs. Meyers rum or 1 tsp. rum extract
4 medium ripe bananas, sliced
How to make:
Spray a 9x13 inch baking dish with cooking spray. Arrange bread
slices in one layer in baking dish, squeezing them tightly to fit. In a
large bowl whisk together eggs, egg substitute, milk, vanilla, ½ tsp.
cinnamon, agave or sugar, salt and rum until combined well and pour
evenly over bread. Cover and refrigerate at least 8 hours or overnight
for best results.
Preheat oven to 350 degrees and bring bread to room temperature.
Bake uncovered, in middle of oven until puffed and edges are pale
golden, 40-­45 minutes. While it’s baking, in a large deep sauté pan
melt butter over low heat. Add brown sugar, cinnamon, vanilla
and rum and stir until sugar is dissolved. Add a few drops of water if
needed and let sauce simmer about 2 minutes. Add sliced bananas
and remove from heat. Keep covered until French toast comes out of
oven. When French toast is cooked, divide among 8 plates and top
with bananas.
Submitted by: Lynn Mowry, mom to Christina and Nicole
7
Snacks, Sauces & Sides
Roasted Garlic Hummus
I know you can buy hummus at any grocery store now so it seems
silly to make your own out of pure convenience. However, this recipe
makes at least double the amount you can buy in the “party size” tubs
of hummus. It’s so much better that the extra time it takes to make
hummus, is worth it. We used roasted garlic instead of just fresh garlic.
It makes the garlic a little sweeter and not as harsh. Both of our kids like
hummus and I think roasting the garlic really makes a difference for
them. The process is very easy and practically fool proof. It helps if you
have a cute little helper who likes to push buttons and dip his veggies.
Hummus:
Drain and rinse chickpeas and throw into a food processor or highspeed
blender. Squeeze the roasted garlic cloves into the chickpeas, saving
two to three cloves for garnishing. Add in tahini, lemon juice, salt, and
pepper. Blend the mixture while pouring in the water. If the mixture is
too thick, add more water, one tbsp. at a time. Let blend for at least
two minutes until you get a smooth consistency. At the end add in
the olive oil and pulse until combined. Place hummus into a dish and
drizzle some olive oil on top along with a dash of paprika and leftover
chopped roasted garlic. Serve with veggies and pita chips of your
choice.
Can be stored in an airtight container in the refrigerator.
What you need:
Three 14.5 ounce cans chickpeas (garbanzo beans)
Submitted by: Stacy Lauver, mom to Aedan and Elizabeth
2 heads roasted garlic (recipe follows)
Juice of 2 lemons
½ cup tahini
½ tsp. salt, or more to taste
¼ tsp. black pepper
½ cup to 1 cup cold water
2 tbsp. (or more) olive oil
Paprika, chopped garlic, and extra olive oil for garnish
Cucumber slices, peppers, carrots, olives, pita chips and/or tortilla
chips for serving.
How to make:
Roasted Garlic:
Preheat oven to 400 degrees. Chop the top off the head of garlic.
Place each head of garlic in a sheet of tin foil, glug some olive oil on
top (roughly 1 ½ tsp.), wrap tin foil around the garlic, and place in the
oven for 35 to 45 minutes. Allow to cool completely before handling.
8
Snacks, Sauces & Sides
Plum Salsa
3-Step Garlic Mashed Cauliflower
This is NOT a sweet salsa. People who taste it? Will never know that it’s
This is one of my favorite
made from plums. Really. It is so amazing. And easy. And healthy. It
sides for any meal centered
doesn’t seem like it makes a lot, but it does. Double it for a party. As
around meat. It’s SO easy
and tastes delicious. I won’t
go as far as to say it replaces
mashed potatoes (let’s be
real here), but it’s still really
good, and even my very
skeptical husband loves it.
with most salsas, the longer it sits, the better it is. I prefer it with chips,
the wavy kind. It tastes best with wavy potato chips. Promise.
What you need:
4 plums (I use 2 red & 2 black, diced)
¼ cup red onion (diced)
¼ cup yellow bell pepper (diced)
Chopped cilantro (to taste, and I say this because cilantro is strong.
What you need:
I use ¼ c,, you can start with a tbsp.. and add as needed, it’s really
cheap at the grocery or grown your own)
One head cauliflower
1 jalapeno (diced...I leave the seeds & membrane because I like it
Olive oil
spicy)
1 tsp. garlic powder
1 tsp. rice vinegar
1 tsp. minced onions
1 tsp. sunflower oil (if I don’t have it, I use canola)
Sea salt to taste
How to make:
How to make:
Mix all chopped ingredients (or food processed ingredients), vinegar
Cut up one head of cauliflower and place in steamer basket with
about 1 cup of chicken broth or water and a drizzle of olive oil. Steam
the cauliflower (cover on, of course) for about 10 minutes or until
nice and mushy. Then remove from the pan and transfer to a food
processor (or blender if you don’t have a food processor.) Process
until there are no visible lumps and the consistency mimics mashed
potatoes. Add about a tsp. of garlic powder and minced onions each
and sea salt to taste. I also usually add in a sprinkle of mozzarella or
Parmesan cheese, too. If I’m feeling crazy, I’ll add in a little butter or
more olive oil, but it really doesn’t need it.
& oil. Refrigerate and let sit for a minimum of 2 hours.
Submitted by: Sandrea Awad, mom to Amelia
1 cup chicken broth or water
Submitted by: Melissa Mowry, mom to Chase and a player to be
named
9
Snacks, Sauces & Sides
Butternut Squash Risotto
What you need:
1 medium butternut squash cubed (approx. 4 to 5 cups raw)
½ medium yellow onion, finely diced
3 tbsp. olive oil
1 tbsp. butter
16 oz. arborio rice
8 cups chicken or vegetable broth
1 cup dry white wine
1 cup + 2 tbsp. half & half or light cream
½ tsp dried sage
8-10 fresh sage leaves
salt & pepper to taste
2. In a large pot, soften diced onion on medium heat in 2 tbsp. olive
oil for 3 minutes, then add rice and chicken/vegetable broth and
bring to a low boil. Continue cooking on low heat, stirring frequently
for 15 minutes.
3. Meanwhile, rough chop your fresh sage leaves and pan fry them
in 1 tbsp of butter for 1 minute then drain on paper towel. (You must
experience in your lifetime the deliciousness of a sage leaf fried in
butter, then you truly have lived.)
4. Puree your roasted butternut squash with 2 tbsp. of half & half (or
cream) in a food processor.
How to make:
5. After risotto has cooked for 15 minutes, add white wine, half &
half (or cream), and the pureed butternut squash to your rice and
continue stirring for 5 minutes, or until rice is al dente and all flavors are
absorbed.
1. Preheat oven to 400 degrees. Peel and dice your butternut squash
(or you can substitute store bought diced butternut squash to save
time). In a bowl, coat squash in 1 tbsp. olive oil and dried sage then
layer on baking sheet.
6. If necessary add more broth until rice is fully cooked. Add salt and/
or pepper to taste. Top with fried sage leaves and serve warm with
grated or shaved Parmesan.
3 oz. shaved or grated parmesan
Roast squash in the oven for 50 minutes (tossing once halfway through
cooking time) until fully cooked. Cooking time may vary. Don’t
overcook as it will become mushy once it’s in the risotto. Remove from
oven and allow to cool.
While the squash is cooking, begin step 2.
Submitted by: Aimee Lapiana, mom to a player to be named
10
Snacks, Sauces & Sides
Geri Potatoes
What you need:
3-4 pounds of potatoes
1 pint all purpose cream
1 cup Parmesan cheese
3-4 tbsp. melted butter
Flavored breadcrumbs
How to make:
Peel and cut potatoes in cubes. Boil. Drain. Add cream and cheese
to potatoes. Toss. Add melted butter. Pour potatoes, cream, cheese
and butter mixture into 9x13 baking dish. Sprinkle breadcrumbs on
top. Bake at 350 for 25 minutes.
Korean BBQ Sauce
This recipe is a family favorite. It is my grandmother’s, and I have yet
to find a person who doesn’t absolutely love it. She started making
this when my grandfather was stationed in Pearl Harbor back in the
early 1960’s. It’s a marinade for most meats, but we typically use it on
chicken. My parents also make this a lot the night before my niece’s
horse shows and cook it on the grill right at the show. Huge hit every
time.
What you need:
¼ cup Soy Sauce
½ cup Olive Oil
¼ tsp. Sugar
2-3 Cloves of garlic
½ cup Chopped green onion
1 tbsp. Askew
3 tbsp. Sesame Seeds
½ tsp. accent flavor enhancer.
Submitted by: Shawnasey Luzsey, mom to Oliver
11
Snacks, Sauces & Sides
Pesto Sauce
Candied Pecans
What you need:
These candied pecans are very loved by all who make/eat them
and are very versatile. Great on a spinach salad w/ Gorgonzola &
cranberries. Great in granola or oatmeal. Great just to munch!
1/3 cup Extra Virgin Olive Oil
1¼ cups grated Parmesan Cheese
¼ cup fresh Parsley
1 clove Garlic, quartered (½ tsp. minced garlic)
½ cup fresh Basil
1 tsp. Salt
¼ tsp. Ground Nutmeg
What you need:
16 oz raw pecans
Heaping ¼ cup raw/turbinado sugar (can replace with white sugar)
1 tsp cinnamon
2 tsp pumpkin pie spice or apple pie spice (you can replace with 2
tsp. cinnamon & ½ tsp. allspice if you don’t have pumpkin or apple
spice)
How to make:
Combine all ingredients in a blender and blend until well mixed. I do
not put cheese in my sauce (hubby is lactose intolerant) and it still
comes out amazing. For me, about one serving of this sauce is good
for a half a box of pasta. I also put shredded rotisserie chicken in with
the pasta to add some protein.
Submitted by: Melinda Schachter, mom to Rachel
½ tsp. salt
1 egg white slightly beaten
Sheet of parchment paper
How to make:
Preheat oven to 300. Separate egg white. Beat slightly. Pour pecans
in the bowl and cover well with the egg whites. In a separate bowl,
combine the sugar/spices. Slowly pour into pecans and combine till
well covered. Line a cookie sheet with parchment paper. Pour onto
parchment paper and spread out on the sheet. Put into the oven
and bake for 30 minutes total. When done, take out of the oven
and transfer the pecans on the parchment sheet to a cooling rack
right away. You can break them apart while a little bit warm or they
stick together. Let them fully cool before you store them in an airtight
Tupperware container or Ziploc bag.
Submitted by: Claudia Kaerner, mom to Caz & Georgia
12
Snacks, Sauces & Sides
Homemade Taco Seasoning Mix
Source: AllRecipes.com
I love using taco seasoning mix in a variety of recipes I make regularly,
but the packaged stuff has so much crap in it that I started making
my own. This takes literally 2 minutes to make and you probably have
most of these spices already in your pantry. Tastes exactly like the
store bought kind. This recipe gave me three full servings.
Super Power Rainbow
Spaghetti Sauce
When my son was little, I used to make this sauce to get veggies in
him. He thought I added magic ingredients to give him super powers.
What you need:
1 jar/can prepared spaghetti sauce
What you need:
1 zucchini (green)
1 tbsp. chili powder
1 summer squash (yellow)
¼ tsp. garlic powder
1 sweet red pepper (red)
¼ tsp. onion powder
1 sweet orange pepper (orange)
¼ tsp. crushed red pepper flakes
3 beets (purple)
¼ tsp. dried oregano
1 ½ head cauliflower (white)
½ tsp. paprika
1 tsp. sugar or honey
1 ½ tsp. ground cumin
1 tsp. salt
1 tsp. sea salt
2 Bay Leaves
1 tsp. black pepper
1¼ cups red wine or balsamic vinegar
How to make:
In a small bowl, mix together chili powder, garlic powder, onion
powder, red pepper flakes, oregano, paprika, cumin, salt and pepper.
Store in an airtight container.
How to make:
Sauté the veggies, then add the sugar or honey, salt, bay leaves and
red wine or balsamic vinegar. Simmer tomato sauce and sautéed
veggies for an hour; add Italian seasonings to taste. Remove from
heat and when cooled, puree in food processor until smooth. Serve
on pasta, pizza crust or any recipe that calls for tomato sauce.
Submitted by: Melissa Mowry, mom to Chase and a player to be
named
Note: This concoction might be slightly less “red” than normal pasta
sauce and it has a very rich flavor. The beets or other naturally dark
additions can be tested to get closer to the traditional tomato sauce
color.
Submitted by: Mary Pasquariello, mom to Elias
13
Snacks, Sauces & Sides
Taco Bake Dip
Source: AllRecipes.com
This one is a heartier/more filling version, simple to make and typically
a party hit.
What you need:
1 block cream cheese
1 lb. ground beef
Taco seasoning - optional
1 can refried beans
1 jar salsa
Shredded Mexican-blend cheese
How to make:
Preheat oven to 350. Brown the ground beef and mix w/taco
seasoning (if desired)
In an 8x8 dish, layer the ingredients as follows: 1)Cream Cheese 2)
Ground Beef 3) Refried beans 4)Salsa 5) Shredded cheese
Cover with aluminum foil and bake for 30 mins - VOILA! Serve with
pita or tortilla chips.
Stuffed Clams
What you need:
1 7.5 oz can minced clams
½ cup clam juice
2 tbsp. melted butter
¼ cup seasoned breadcrumbs
¼ tsp each basil, marjoram, thyme
½ tsp. each lemon juice, grated cheese, paprika
How to make:
Drain clams, reserving the juice. Mix butter, breadcrumbs and
seasonings. Add 1/3 cup clam juice. Add this to the clams. Spread
mixture into clam shells. Dot with butter, sprinkle grated cheese and
paprika on top. Bake on cookie sheet at 350 for 10-20 minutes.
Submitted in memory of: Ann Liguori, mom to Tom, Geri and Judy
Submitted by: Amanda Boyd, mom to Olivia
14
Snacks, Sauces & Sides
Pan Fried Onion Dip
What you need:
2 large yellow onions - diced
4 tbsp. unsalted butter
¼ cup vegetable oil
¼ tsp. ground cayenne pepper
1 tsp. kosher salt
½ tsp. freshly ground black pepper
4 ounces cream cheese, at room temperature
½ cup sour cream (or yogurt)
½ cup good mayonnaise
How to make:
Dice onions (You will have about 3 cups of onions.) Heat the butter
and oil in a large saute pan over medium heat. Add the onions,
cayenne, salt, and pepper and saute for 10 minutes. Reduce the heat
to medium-low and cook, stirring occasionally, for 20 more minutes
until the onions are browned and caramelized. Allow the onions to
cool.
Place the cream cheese, sour cream and mayonnaise in the bowl
of an electric mixer fitted with the paddle attachment and beat until
smooth. Add the onions and mix well. Taste for seasonings. Serve at
room temperature.
Dipping Suggestions:
Cape Cod Chips
Pita chips
Cucumber & carrots sticks
Salted ruffles
Fruit & Nut Energy Bars
What you need:
½ cup toasted chopped nuts (one kind or a combination of almonds,
walnuts or pecans)
¾ dried fruit (one kind or a combination of raisins, currants, dried
cranberries, or chopped dates, plums, apricots or peaches)
¾ cup old fashioned oats
¾ cup crisp rice cereal
2 tbsp. unsweetened coconut
½ cup almond or peanut butter
¼ cup honey, real maple syrup or agave syrup
½ tsp. vanilla extract
How to make:
Line an 8x8 inch baking pan with waxed or parchment paper or
aluminum foil and leave enough hanging over the edges so you can
cover the bars later (You will need a little more than twice as much
as the bottom of the pan.) Put the nuts, dried fruit, oats, cereal and
coconut in a large bowl and toss well. Put the almond or peanut
butter and honey in a small bowl and microwave until the peanut
butter is softened, about 30 seconds. Stir until smooth. Add the vanilla
and stir again until smooth. Pour the almond/peanut mixture into
the large bowl and mix until well combined. Put the mixture into the
prepared pan and pat down as hard as you can. You want to make
the bars dense. Using the overhanging waxed paper, cover the bars
completely. Cover the pan with plastic wrap and refrigerate at least
4 hours and up to one week. When cooled, cut into 16 bars.
Submitted by: Claudia Kaerner, mom to Caz and Georgia
Submitted by: Aimee Lapiana, mom to a player to be named
15
Snacks, Sauces & Sides
Bread and Butter Pickles
Best pickles of your life. My grandmother makes them every year.
What you need:
4 quarts sliced cucumbers
6 Medium onions, sliced
3 green peppers sliced
¼ cup salt
5 cup Sugar
1 ½ tsp. turmeric
1 ½ tsp. celery seeds
Easiest Salsa in the World
Don’t buy jarred salsa when this one takes hardly any time and is way
better!
What you need:
4 large plum tomatoes (about 1 pound), diced (to yield 2 cups)
¼ c, white onion, chopped
3 tbsp. fresh cilantro, chopped
2 tsp. jalapeno (remove seeds for less heat), minced
1 ½ tsp. fresh lime juice
Salt to taste
2 tbs. mustard seed
1 small garlic clove, minced (I add way more)
3 cups Vinegar
How to make:
Combine all the ingredients in a bowl. If you prefer a smoother
texture -- more like jarred -- pulse half the salsa in a food processor,
then combine it with the remaining chunky half. Cover tightly and
refrigerate for up to 5 days.
How to make:
Slice cucumbers, onions, and peppers
Add whole garlic cloves
Add Salt
Cover with cracked ice and salt, mix thoroughly
Combine remaining ingredients
Pour over cucumber mix
Heat to boil- do not boil. Simmer.
Seal in hot jars
Submitted by: Aimee Lapiana, mom to a player to be named
Submitted by: Shawnasey Luzsey, mom to Oliver
16
Snacks, Sauces & Sides
Clam Sauce
What you need:
2 6 ½ oz cans minced or baby clams
1 ¼ cups white wine
1 large clove garlic, minced
2 tbsp. butter
¼ tsp. pepper
¼ cup parsley
Grated Parmesan cheese
How to make:
Drain clams, reserving liquid. In large saucepan, cook garlic in butter
and oil. Stir in reserved clam liquid and pepper. Bring to boil, reduce
heat. Add white wine and let simmer about 10 minutes. Add parsley
and toss with linguine or spaghetti and sprinkle with Parmesan cheese.
Serves 4.
Crown Royal Barbeque Sauce
What you need:
16 oz. honey
1 ½ cups Crown Royal Apple
1 ½ cups ketchup
2 tbsp. Worcestershire sauce
Salt
Pepper
How to make:
In a saucepan, combine ingredients, stir, and bring to a boil. It will
thicken as it cools, but if you want it thicker, add a 1 tbsp of cornstarch
as you’re cooking. It will definitely get thicker as you mix it in.
Submitted by: Ricci Bester, mom to Brandon, Anastasia and Emily
Submitted in memory of: Ann Liguori, mom to Tom, Geri and Judy
17
soups & Salads
Quick Asian Noodle Soup
My daughter loves sucking up the noodles...plus they have 14 grams
of protein per serving! This is a quick and hearty go-to lunch for us
when I only have 5 minutes to cook.
What you need:
4 cups veggie broth
1 tsp. dr. Bragg’s amino acid (or any soy sauce)
Half package extra form tofu diced into very small cubes
2-3 bundles of buckwheat noodles (soba)
Thinly sliced dried seaweed (I use one 4 Oz package)
How to make:
Bring broth and amino sauce to a boil. Add all other ingredients and
cook 5 min. Serve with crackers! Serves 2 adults and one baby with a
little leftover.
Submitted by: Catrina Muolo, mom to Tiana
Sausage, Potato & Spinach Soup
Source: Damn Delicious
What you need:
1 tbsp. olive oil
1 pound spicy Italian sausage, casing removed
3 cloves garlic, minced
1 onion, diced
½ tsp. dried oregano
½ tsp. dried basil
½ tsp. crushed red pepper flakes, optional
Kosher salt and freshly ground black pepper, to taste
5 cups chicken broth
1 bay leaf
1 pound red potatoes, diced
3 cups baby spinach
¼ cup heavy cream
How to make:
Heat olive oil in a large stockpot or Dutch oven over medium heat.
Add Italian sausage and cook until browned, about 3-5 minutes,
making sure to crumble the sausage as it cooks; drain excess fat. Stir
in garlic, onion, oregano, basil and red pepper flakes. Cook, stirring
frequently, until onions have become translucent, about 2-3 minutes;
season with salt and pepper, to taste. Stir in chicken broth and bay
leaf, and bring to a boil. Add potatoes and cook until tender, about
10 minutes. Stir in spinach until it begins to wilt, about 1-2 minutes. Stir
in heavy cream until heated through, about 1 minute; season with salt
and pepper, to taste. Serve immediately.
Submitted by: Alaina Kelley, mom to Nathan and Leah
18
soups & Salads
Kale & Brussels Sprouts Salad
What you need:
Source: Two Peas And Their Pod
½ -inch cubes (Or to make life easier, use a bag of frozen, cubed
My husband and I just celebrated
our
nine
year
wedding
anniversary. After this long, our
anniversary has been put on the
back burner, so to speak. We
have two children, 8 and 3, who
get our undivided attention.
Throw in work, homework, ballet
class, LEGO castles, high speed
matchbox car races, laundry,
and
cleaning...you
know
where I’m going with this. Our
anniversary snuck up on us this
year and my husband had to
work a 12-hour shift. I wanted to do something special for him when
he got home but I knew he’d be starving and exhausted once he
stumbled through the door. Cue this salad. I prepped everything
beforehand, roasted up a chicken, and put the kids to bed. As soon
as he got home we settled down on the couch, watched a Christmas
movie, and in between every bite one of us would say, “oh my gosh,
this is SO good!” Needless to say, I made this salad as our contribution
to my family’s Christmas dinner and I found it just as delicious. Whether
you make this for something special or if you make it because it’s
Thursday, just make it! I am not a huge brussels sprouts or pomegranate
fan but mixed all together with the sweet and crunchy pecans, the
savory (and super easy!) dressing, and the creamy butternut squash...
oh heaven.
This salad is quite a few steps but it is absolutely worth every single
one. If you are trying to watch your sugar intake or you want to skip a
step, you can absolutely use regular pecans. I hear it’s just as good,
I just haven’t been all that concerned about any extra steps...or my
waistline.
1 small butternut squash, peeled, seeds removed, and chopped into
squash. Make sure to thaw completely before roasting.)
1 tbsp. olive oil
Pinch of sea salt
1 small bunch kale, finely chopped (remember to not use the stalks!)
1 lb brussels sprouts, finely chopped
1 cup pomegranate seeds (from one large pomegranate)
½ cup candied pecans (recipe follows - you can use just regular
pecans to make this salad a step shorter or if you’re watching your
sugar intake. If you do make them, I promise it’s worth the extra effort!)
1/3 cup shredded Parmesan cheese
For the dressing:
¼ cup olive oil
2 tbsp. apple cider vinegar
1 tsp. Dijon mustard
1 small clove garlic, minced
2 tsp.s shallot, minced
Salt and black pepper, to taste
How to make:
Preheat the oven to 400 degrees F. Place the butternut squash on
a large baking sheet. Drizzle with olive oil and toss. Season with salt
and black pepper, to taste. Roast the squash for 25-30 minutes, stirring
once, or until the squash is tender. Remove from the oven and set
aside.
Place the kale in a large bowl and sprinkle with sea salt. Massage the
leaves for for 2-3 minutes, or until they soften and start to wilt. Stir in
the chopped brussels sprouts, butternut squash, pomegranate seeds,
candied pecans, and Parmesan cheese.
To make the dressing, whisk together the olive oil, apple cider vinegar,
mustard, garlic, and shallot. Season with salt and black pepper, to
taste.
Pour the dressing over the salad and toss well. Serve!
19
soups & Salads
Black Bean Corn Salad
Candied Pecans
What you need:
What you need:
2 cans black beans
½ cup granulated sugar
½ Vidalia onion, finely chopped
½ cup light brown sugar
4-6 ears corn, roasted if you want
1 tbsp. ground cinnamon
1-2 red peppers, diced
1 tsp. salt
¼ - ½ tsp cumin (to taste)
16 ounces (about 4 cups) unsalted pecans halves
How to make:
Dressing is just 3 small limes juiced and zest from one, olive oil, salt,
lots of cilantro, hot sauce if you want. Super easy and yummy! Tastes
great on grilled Mexican chicken with corn tortillas.
Submitted by: Claudia Kaerner, mom to Caz and Georgia
1 egg white
½ tsp. vanilla extract
1 tsp. water
How to make:
Preheat oven to 300 degrees F. Line a large baking sheet with a Silpat
baking mat or parchment paper and set aside.
In a medium bowl, add sugars, cinnamon, and salt. Whisk until
combined. Set aside.
In a large bowl, whisk the egg white, vanilla, and water together
until frothy. Add the pecans and gently toss until the pecans are well
coated. Add the sugar and cinnamon mixture and toss until pecans
are covered.
Spread the pecans out in a single layer on prepared baking sheet.
Bake for about 40-45 minutes, stirring every 15 minutes. The sugar
mixture will harden on the pecans.
Remove from the oven and let the pecans cool on the baking sheet.
When completely cool, store in an airtight container.
*You will have leftover pecans. We like to chop up the extras and put
them on our oatmeal in the morning.
Submitted by: Stacy Lauver, mom to Aedan and Elizabeth
20
soups & Salads
Petite Nutrition Chicken Chili
Slow Cooker Quinoa Chicken Chili
What you need:
Source: Queen Bee Coupons
2 tbsp olive oil
1 cup of quinoa, rinsed
1 onion, chopped
One (1) 28 oz can of diced tomatoes (you could use crushed)
3 cloves garlic, minced
One (1) 14 oz can diced tomatoes with green chilies (Rotel)
1 pound boneless, skinless chicken breasts,
Two (2) 16 oz cans of black beans, rinsed, drained
cut into thin chunks
One (1) 15 oz can of corn, drained
1 tbsp ground cumin
3 Cups chicken stock
2 tsp dried oregano
2 large chicken breasts, frozen or thawed (cook longer if frozen)
½ tsp salt
1 tsp garlic powder*
1 red bell pepper, chopped
2 tsp cumin*
1 yellow bell pepper, chopped
1 tsp crushed red pepper*
1 28 oz can crushed tomatoes
2 tsp chili powder*
2 ½ cups chicken broth
*** I use a packet of taco seasoning instead of the spices above - I
am not crazy about cumin & I felt like it overpowered the soup a little
1 15 oz. can pinto beans
1 15 oz. can black beans
Cilantro, yogurt, shredded cheese, guacamole (optional)
How to make:
In a dutch oven or large sauce pan over medium heat, sauté onions
and garlic with oil until they start to soften. Stir in the chicken, and cook
until chicken is cooked through (no longer pink), about 4 minutes. Add
cumin, oregano and salt, and stir to combine. Stir in the bell peppers,
crushed tomatoes and stock. Bring to a boil, reduce heat, cover, and
simmer for 15 minutes. Uncover the pan, stir in the beans, and simmer
for another 15 minutes. Serve with toppings!
How to make:
Toss everything into slow cooker and cook for 6-8 hours on low or 4-7
hours on high. I added frozen chicken breasts to mine and cooked on
high for about six hours. As long as the chicken is cooked – it’s done!
Remove chicken and shred it with two forks. Return to slow cooker.
Top with cheese, sour cream, avocados – whatever sounds good to
you! I’m thinking the next day it would probably thicken up enough to
eat in a whole-wheat tortilla.
Submitted by: Natascia Urgo, mom to Addison
When serving a crowd, I often make this on the stove a little bit ahead,
and then put it in the slow cooker on warm until dinner time.
Submitted by: Anne London, M.S., R.D., Petite Nutrition
21
soups & Salads
Pasta E Fagioli Soup
This soup is very hearty and makes a big batch. We were able to serve
our family of four, for three nights. We ate it with a side salad and
some crusty bread. So good! Even our son asked for seconds!
kidney beans (with the liquid).
Season with the salt, pepper, oregano, basil, and thyme and simmer
for 1 hour, stirring occasionally.
When the soup has 10 minutes left to simmer, cook the ditalini pasta
in boiling water for 7 minutes or until a bit firmer than al dente. Do not
over cook the pasta.
Drain the pasta and stir it into the soup. Simmer for 10 more minutes.
What you need:
Store in an airtight container in the refrigerator or in the freezer.
Source: Iowa Girl Eats
1 pound ground beef
1 small onion, chopped (about 1 cup)
2-3 medium sized carrots, peeled and chopped (about 1 cup)
3 stalks celery, chopped (about 1 cup)
2 cloves garlic, minced
1 can (28 oz) crushed tomatoes
2 cans (8 oz each) tomato sauce
1 can (15 oz) beef broth
1 can (15 oz) light red kidney beans, with liquid
1 can (15 oz) white kidney beans, with liquid
1 tsp. salt
½ tsp. black pepper
1 tsp. dried oregano
1 tsp. dried basil
½ tsp. dried thyme
8 oz ditalini pasta, precooked weight
How to make:
In a large pot, over medium heat, cook the ground beef.
Drain the liquid from the cooked beef (if any). If you use ground beef
with a lower fat ratio then you will have little to no liquid to drain.
Stir in the chopped onions, carrots, celery, and minced garlic. Cook
for 10 minutes, stirring occasionally.
Stir in the crushed tomatoes, tomato sauce, beef broth, red and white
22
soups & Salads
Edamame Corn Salad
What you need:
16 oz bag of shelled edamame
1.5 cups corn (Best if off the cob. It’s yummy roasted on the grill, too)
1 finely chopped red bell pepper
¼ of a large finely chopped vadalia onion
couple scallions or chives cut with kitchen scissors
2 tbsp. fresh chopped parsley
1 tbsp. chopped fresh basil or oregano
Dressing:
8 tsp.s fresh squeezed lemon juice
1 tbsp. dijon mustard OR 2 tbsp. stone ground mustard
1 tbsp. olive oil
3/8 tsp. salt
Greg’s Camp Stew
I invented this recipe from scratch, devised while we were camping
one night.
What you need:
500g diced steak (rump, porterhouse, whatever you have; stewing
time will depend on meat type)
1 head broccoli, finely chopped
Half head cauliflower, finely chopped
1 onion, diced
1 carrot, peeled and sliced
1L beef stock
1 bottle/can of beer
1 tbsp Moroccan seasoning
1 Tbsp corn flour (or as much as needed to thicken as desired).
3/8 tsp. fresh ground pepper
Salt and pepper to taste
How to make:
How to make:
Combine all veggies & herbs. Whisk together dressing ingredients.
Toss & coat. Refrigerate till about one half hour before serving. Then
bring it out to room temperature...brings the flavors out more!
Submitted by: Claudia Kaerner, mom to Caz and Georgia
Heat oil in large pan. Brown beef and onion.
Add carrot, cauliflower and broccoli, and stir over med heat for
couple of minutes. Add stock, beer and seasoning. Bring to boil. Add
salt and pepper.
Reduce heat and simmer until meat is tender and vegetables are
cooked. Thicken with corn flour in small amount of water, to desired
consistency.
Submitted by: Greg Andrews, dad to Patrick, Theresa, Michael and
Bryce
23
soups & Salads
Mediterranean Chickpea Salad
Beef Stew
What you need:
1.5 lbs top round or
chuck roast (if you use a
combination of both, the
flavor is better)
3 large yellow onions, 2
diced, 1 chopped
Olive oil
5 large red skinned potatoes, chopped (I keep the skin on)
6 carrots, peeled and chopped
Bag of frozen peas
Organic seasonings mix (if you don’t have this, you can use: sea salt,
pepper, garlic powder, onion powder, oregano, parsley, basil, sage,
turmeric, celery salt and thyme.)
What you need:
2 15-ounce cans chickpeas
2 tomatoes, diced
½ cup crumbed feta cheese
½ cup chopped kalamata olives
¼ cup chopped parsley
¼ cup chopped mint
6 tbsp. olive oil
3 tbsp. red wine vinegar
Salt and pepper to taste
How to make:
Combine all ingredients in a medium sized bowl, mix well and serve
chilled.
Submitted by: Nicole Micklich, mom to Emily
How to make:
Cut the beef into small chucks and add to a stockpot or large pot with
two diced yellow onions and a swirl of olive oil. Cook on low with the
cover on for about 3 hours. The beef and onions will become very soft
without needing any kind of liquid added. While that’s cooking, cut
red skin potatoes, carrots and another onion into chunks. Put them in
another pot and add enough water to cover the veggies, plus a little
more. Let them boil until the veggies are soft and then add in a bag
of frozen peas and all your spices. When your beef is really soft and
falling apart, mash it up with a potato masher so it resembles pulled
beef. Then, pour your veggies with all the liquid into the pot with the
beef and onions.
You may find that you need to add a little more water. If you do, just
adjust the spices accordingly so the broth is flavorful. I let everything
marinate in the same pot for another half hour or so and then serve.
Submitted by: Linda Chace, mom to Matt, Adam, Ryan, Jacob &
Bethany
24
soups & Salads
Kitchen Sink Veggie Soup
I LOVE to make (and eat) soup. In the colder months, I usually make
one every Monday to have for lunches/snacking on during the week.
This veggie soup is a favorite concoction of mine and it’s super easy
to make. You can use pretty much any veggies you want, depending
on what you like/have on hand/is in season. I’ve also made this several
times with cooked shredded chicken and/or beans (garbanzo or
black).
What you need:
1 clove fresh garlic
Drizzle of extra virgin olive oil
simmer for 10 minutes or until the potatoes start to soften. Meanwhile,
dice/chop your remaining veggies. I try to keep the pieces small so I
get a lot of different flavors in each bite, but it’s completely up to you
how large or small to cut your veggies. Once the potatoes begin to
soften, add your tomatoes and all your chopped veggies. This is also
when I add my spices. I don’t measure these because I like to add
spices by taste, but feel free to mess around with the spices until you
get it just the way you like it. Fresh basil is also a great addition to this
soup. Cover and let simmer on medium heat until veggies are soft but
not mushy, usually around 20 or 30 minutes. Lastly, add your frozen
corn. Top with a sprinkle of Parmesan cheese.
Submitted by: Melissa Mowry, mom to Chase and a player to be
named
32 oz container chicken broth
26 oz strained tomatoes
26 oz crushed tomatoes
1 large yellow onion
2 medium sweet potatoes
2 small yellow squash
2 heads broccoli
5 or 6 medium carrots
1 package frozen sweet yellow corn
Sea salt
Onion powder
Crushed red pepper (if you like it with a kick)
Garlic powder
How to make:
First, sauté some fresh garlic in olive oil. Then dice one large yellow
onion and add to pot. Next, add about 1 cup of chicken broth to the
onion and let simmer on low heat until the onions are translucent.
Then, skin and dice two medium sweet potatoes and add to the pot
with the rest of the chicken broth on medium heat. Cover and let
25
soups & Salads
Vegetable Bean Soup
Moroccan Chicken Stew
What you need:
What you need:
1 can kidney beans, rinsed and drained
1 tbsp. olive oil
1 medium zucchini, cubed
1 large onion, diced
1 medium carrot, cubed
2 cloves garlic,
3 celery ribs, chopped
crushed
3 green onions, sliced
1 lb boneless, skinless
3 tbsp. chopped fresh spinach
chicken breast,
3 cans (14.5 oz) chicken broth
cubed
3 tbsp. quick cook barley
4 large carrots, sliced
¼ cup fresh parsley or 2 tbsp. dried
1 garlic clove, minced
1 lb red potatoes, cubed
1 can (14.5 oz) diced tomatoes
1 cup peas
How to make:
In large saucepan, combine first 11 ingredients. Bring to a boil; reduce
heat. Cover and simmer for 10-12 minutes or until the barley and
vegetables are tender. Add tomatoes; heat through.
Submitted by: Judy Kenyon, mom to Melissa and Ashley
14.5 oz can diced tomatoes
1 ½ tsp. paprika
¼ cup fresh parsley or 2 tbsp. dried
Salt and pepper to taste
How to make:
In a large pot, heat oil over medium heat and sauté onions and
garlic. Add chicken, carrots, potatoes and 1 cup water. Cover and
cook about 30 minutes, stirring occasionally. Add peas, tomatoes,
and paprika and additional water if necessary. Cook for another 20
minutes. Add parsley and continue to cook until potatoes and carrots
are soft. Season with salt and pepper as needed.
Submitted by: Linda Chace, mom to Matt, Adam, Ryan, Jacob and
Bethany
26
Dinner
Chicken Wings
w/ Black Beans and Rice
This is my son’s favorite
meal. Without fail, every
time I ask him what he
wants for dinner he yells,
“Chicken wings, rice and
beans!” It has become my
daughter’s favorite meal
too. She gives herself a
nice black beard (as you
can see in the picture).
My mom always made it while I was growing up and everyone always
loved it. If I’m short on time I will just pick up a rotisserie chicken instead
of baking the wings.
What you need:
1 can Goya black beans (or generic)
2tbs from a jar of Goya Sofrito
1 packet of Goya Sazon seasoning
Salt and pepper
Goya Adobo seasoning
¼ tsp. cumin
2-3lbs chicken wings
Jasmine white rice (or your favorite)
How to make:
First set oven to 425°. Line wings on a baking sheet and sprinkle Adobo
seasoning and salt and pepper on top of wings until coated. Put in
oven for 45 mins. on center rack.Half way through baste the tops of
wings with juices. After 45 min move rack up and broil for a few mins
to make skin crisp.
While chicken is in oven, cook rice by instructions on package.
Also while chicken is cooking put can of beans in a sauce pan with
the 2 tbsp of Sofrito, packet of Sazon, ¼ tsp. cumin and a little salt and
pepper to your own taste. Mix and simmer stirring occasionally for 1015 mins.
Serve a scoop or two of black beans on top of your serving of rice and
maybe a dollop of sour cream on top if you’re feeling frisky. Enjoy!
Submitted by: Stephanie Finlay, mom to RJ & Keira
Cheesy Chicken and Broccoli
Casserole
What you need:
2C cooked chicken breast, cut into bite sized pieces
1 pkg. frozen chopped broccoli, cooked and drained
1 can cheddar cheese soup
1 can cream of chicken soup
1 can evaporated milk
2C grated cheddar cheese
2C cooked whole wheat rotini (or pasta of your choice)
How to make:
Mix together soups with milk. In a casserole dish, spread a layer of
diced chicken then cover chicken with cooked broccoli. Sprinkle half
of the grated cheese over the broccoli and add a layer of cooked
noodles. Pour soup mixture over noodles and top with remaining
cheese. Bake at 300 degrees for about 30 minutes or until heated
through.
Submitted by: Amber Lauver, mom to Camden, Madison, Kenyon
and Charlotte
27
Dinner
Meatballs
Spicy Chicken
What you need:
(This dish isn’t actually spicy, my brothers and I just called it so when
we were younger)
1.5 lbs ground beef
1.5 lbs ground sweet Italian sausage
What you need:
2 cloves chopped garlic
2 tsp Mexican Oregano (Mediterranean
1 ½ tbs dried Italian Seasoning
works well if you can’t find it)
1 large yellow onion chopped
2 cloves Garlic, minced (1 tsp. minced
2 eggs
garlic in the jar)
2 cups fresh grated Romano Cheese
1 tsp Sweet Paprika
2 cups Italian Bread Crumbs
1 tsp Sea Salt
¾ cup lukewarm water
½ tsp Cumin
½ cup olive oil
½ tsp Cinnamon
Salt and Pepper to taste
How to make:
Combine beef and sausage in a large bowl. Add garlic, onions, eggs,
cheese, Italian Seasoning, salt and pepper. Blend breadcrumbs into
meat mixture. Slowly add the water ¼ cup at a time. The mixture
should be very moist but still hold its shape if rolled into balls. Shape
into meatballs. Heat olive oil in a large skillet on med-high heat. Fry
meatballs in batches. When the meatball is brown and crisp remove
from the heat. Place meatballs on cookie sheet and finish in oven at
350 degrees for 20 min. Add to your favorite sauce!
Submitted by: Lindsay Davis, mom to Dorothy
¼ tsp fresh ground Black Pepper
1 Tbsp Fresh Lemon Juice
1 tsp Extra Virgin Olive Oil
1 lb. Chicken (I like boneless, skinless. Cut into 1” pieces. You can use
whatever kind of chicken you like. I also like using shrimp if I’m not
feeling chicken)
How to make:
Combine first nine ingredients together to form a wet rub. Cover the
chicken well with the rub and refrigerate for at least 20 min. I’ve also
refrigerated the chicken with the rub overnight to save on time. Put
about 1 Tbsp of Olive Oil into a sauté pan and sauté the chicken until
cooked through. You can also grill the chicken if desired, just make
sure to mix 2 Tbsp of lemon and 1 tsp of olive oil to brush the cooked
sides with.
I serve this over rice pilaf in my house, but feel free to mix it up with any
other sides you like.
Submitted by: Melinda Schachter, mom to Rachel
28
Dinner
Coconut Curry Shrimp & Mussels
What you need:
everything is finished. Add the coconut milk, green curry paste and
sea salt. Cover the pot and let the garlic, ginger and onions cook until
the onions are translucent. While these are cooking, wash and peel
your shrimp. Remove the tails and set aside. Then, wash and de-beard
your mussels. Throw away the beards and any cracked or already
opened mussels. By the time you’re done preparing the seafood, your
broth should be ready and the onions cooked. If you like it extra spicy,
add some crushed red pepper to the pot as well. Once your broth is
perfect, fish out the pieces of garlic. Then, add the shrimp and cook
on medium-high heat for 8-10 minutes or until they are opaque in the
center. At about 5 minutes, add the mussels and cook for another 5
minutes or until they are all opened. Remove from heat once they’ve
opened to avoid overcooking the meat inside. Remove the meat
from the mussel shells, garnish with fresh basil and enjoy!
Submitted by: Melissa Mowry, mom to Chase and a player to be
named
2 cloves fresh garlic
Drizzle of olive oil
One large yellow or Vidalia onion
2 or 3 pieces of fresh ginger
2 cans of coconut milk
2 tbsp. green curry paste
1 lb. mussels
2 lb. jumbo (21 to 25 per lb.) or extra-large (26 to 30 per lb.) shrimp,
peeled and deveined
1 tsp. sea salt
Crushed red pepper (optional)
Fresh basil (optional)
How to make:
Dice up some fresh garlic and the onion and add to a large pot with
a generous swirl of olive oil on medium heat. Slice your ginger into
chunks, keeping them big enough to fish out of the pot when
29
Dinner
Buffalo Chicken Mac & Cheese
What you need:
1 lb Pasta, uncooked, gemelli or other twisted pasta
⅛ tsp Salt, table, for pasta cooking water
1/3 cup Breadcrumb
3 Tbsp Cheese, parmesan, gratd, divided
2½ cup Milk
1/3 cup Flour, white
2 cups Cheese, cheddar, shredded, low-fat, sharp-variety
1½ tsp Salt, table
½ tsp Pepper, black, freshly ground
2 shredded rotisserie chicken breasts, mixed separately with 3 tbsp or
so of Archie Moore’s Buffalo Wing Sauce, and 3-4 tbsp of Bolthouse
Farms yogurt Blue cheese dressing.
How to make:
Preheat oven to 375ºF. Coat a shallow 2-quart baking dish with
cooking spray.
Greek Chicken w/ Tomato Salad
Topping and Flatbread
This is a great weeknight or entertaining dinner since you just make the
couscous and grill the chicken and done. Always a big hit!
What you need:
Chicken breasts
Chicken Marinade:
Penzy’s Greek seasoning Olive oil
Lemon zest
Lemon juice
How to make:
I marinate my chicken breast about 4 hours to overnight. Do whatever
you have for time for. If you have less time, add more lemon to have
it work into the chicken quicker. Once it’s done marinating, grill the
chicken breast.
Topping:
Cook pasta in a large pot of lightly salted boiling water according to
package directions
Cherry tomatoes (halved)
Mix breadcrumbs & 2 tbsp of Parmesan cheese in small bowl.
Calamatta olives, pitted & cut smaller
Whisk together milk and flour until blended. Bring to a boil over
medium-high heat, whisking frequently. Reduce heat to low and
simmer until thickened, about 2 minutes.
Remove from heat and whisk in cheddar cheese, salt, pepper and
remaining 2 tbsp. of Parmesan cheese. Pour over cooked, drained
pasta; toss to mix and coat. Fold in the chicken with sauce into the
pasta.
Transfer to a baking dish and sprinkle top evenly with breadcrumbs.
Bake until bubbly at edges, about 20 to 25 minutes.
Submitted by: Natascia Urgo, mom to Addison
Feta cheese
I also add small, cut up cucumbers (seeded) & sometimes capers
Dressing:
Combine olive oil, lemon zest, Greek seasoning & balsamic vinegar
Add the feta right before you serve. I also add the olives right before
because they can get overwhelming. I buy Greek pitas or flatbreads
at Trader Joes, then all kinds of other
Greek sides: Tzatziki sauce (cucumber/yoghurt sauce), hummus,
pepperoncini, lettuce, Israeli couscous, etc. I usually put it all on a
pita, wrap it up and eat it. YUM!
Submitted by: Claudia Kaerner, mom to Caz and Georgia
30
Dinner
Spinach Tomato Tortellini
Source: AllRecipes.com
What you need:
1 (16 ounce) package cheese tortellini
1 (14.5 ounce) can diced tomatoes with garlic and onion
1 cup chopped fresh spinach
Grilled Balsamic-Garlic Crusted
Pork Tenderloin
I use this recipe every single time I make a tenderloin, its SO good! I
usually grill it, even in the winter time & I make it with a side of brown
rice & steamed broccoli... or roasted potatoes & asparagus, anything
goes!
½ tsp. salt
What you need:
¼ tsp. pepper
4-5 garlic cloves, finely minced or crushed
1 ½ tsp. dried basil
2 tbsp. balsamic vinegar
1 tsp. minced garlic
2 ½ tsp.s coarse salt
2 tbsp. all-purpose flour
½ tsp. freshly ground pepper
¾ cup milk
2 tbsp. olive oil
¾ cup heavy cream
2 pork tenderloins (about 1¼ pounds each) (I use just one tenderloin
¼ cup grated Parmesan cheese
& freeze the other one)
How to make:
Bring a large pot of water to a boil. Add the tortellini, and cook until
tender, about 10 minutes. While you get the tortellini going, combine
the tomatoes, spinach, salt, pepper, basil and garlic in a large
saucepan over medium heat. Cook and stir until the mixture begins to
bubble. In a medium bowl, whisk together the flour, milk and cream.
Stir this mixture into the saucepan along with the Parmesan cheese.
Heat through, then reduce heat to low, and simmer until thick, about
2 minutes. Drain the tortellini, but do not rinse, then pour them into the
saucepan with the sauce. Stir to coat, and serve.
Submitted by: Amanda Boyd, mom to Olivia
2 tbsp. canola oil (if preparing in oven)
How to make:
Stir together garlic, balsamic vinegar, salt, pepper, and olive oil in a
small bowl. Rub the paste all over pork. If you like or have the time,
marinate overnight. If not, no worries, it will still be great!
Grill preparation:
Sear the tenderloins on all sides, then grill for about 20-30 minutes,
rotating every 10 minutes, until the internal temperature is 160 degrees.
Try to let it rest before slicing.
Oven preparation:
Preheat oven to 400 degrees.
Heat canola oil in a large, heavy saute pan over medium-high heat.
Working in batches if necessary, add pork, and brown all over, about
4 minutes. Transfer pan to oven. Roast pork, turning occasionally, until
the internal temperature is 160 degrees, about 20 minutes. Transfer
pork to a cutting board, and try to let it rest 10 minutes before slicing.
Submitted by: Natascia Klimas, mom to Addison
31
Dinner
Loaded Philly Cheesesteaks
Cheese sauce:
Adapted from: Bobby Flay’s recipe
1 tbsp. all-purpose flour
1 tbsp. unsalted butter
2 cups whole milk, heated
½ cup shredded cheddar cheese
½ cup shredded mozzarella cheese
Salt to taste
How to make:
Heat a generous amount of olive oil or butter in a sauté pan on medium
heat. Slice onion into thin strips and sauté in pan until caramelized;
about a half hour. While onions are cooking, slice sirloin into thin strips,
brush with oil, salt and pepper and set aside. Slice bell pepper into
thin strips and set aside until onions are caramelized. Add steak and
peppers to sauté pan with onions with a little more butter or olive oil.
Cook until peppers are soft and meat is browned, about 5 minutes. To
make more of a gravy, add a bit of flour to the pan.
What you need:
2 lbs strip loin, trimmed
Olive oil
Salt and pepper to taste
Sub rolls, split ¾ open
1 green bell pepper
1 large yellow onion
American cheese
While those are cooking, prepare cheese sauce. Melt butter in a
small saucepan over medium heat. Whisk in the flour and cook for
1 minute. Slowly whisk in warm milk and cook, whisking constantly
until thickened, about 4 to 5 minutes. Add in cheese and whisk until
smooth. Season with salt and pepper as needed.
Spoon cheese sauce onto both sides of the sub roll, then pile with
meat, peppers and onions. Top with 1 slice American cheese. Toast
on a baking sheet in oven on broil for 3 or 4 minutes until rolls are
browned and American cheese is melted.
Serve with your favorite beer!
Submitted by: Melissa Mowry, mom to Chase and a player to be
named
32
Dinner
Sicilian Rice Ball Casserole
What you need:
sides; press to form the bottom layer. Add the meat and peas. Sprinkle
mozzarella on top. Top with remaining rice and press until even. Top
with remaining 4 oz of sauce, remaining 2 tbsp breadcrumbs, and
remaining mozzarella. Cover with foil and bake 20 minutes. Remove
foil and bake 10 more minutes. Cut into 8 pieces.
2 cups uncooked long grain rice
Submitted by: Natascia Klimas, mom to Addison
Source: Gina’s Skinny Recipes
4 cups water
1 (2.5 oz) sweet Italian sausage link, casing removed
10 oz (.65 lbs) 93% lean ground turkey (½ package)
¼ cup onion, minced
Salt and fresh pepper
5 oz frozen peas
16 oz tomato sauce
1/3 cup egg beaters or egg whites
½ cup pecorino Romano
Cooking spray
4 tbsp seasoned breadcrumbs, divided
1 ¼ cups shredded part skim mozzarella
How to make:
Cook rice in water according to package directions. Set aside to cool.
Meanwhile, sauté sausage meat; cook until brown breaking up into
pieces with a wooden spoon as it cooks. Add turkey and onions and
cook until browned, breaking up as it cooks. Season with salt and
pepper to taste, then add peas and 8 oz tomato sauce. Simmer on
low, covered, about 20 minutes.
Mini Chicken Pot Pies
What you need:
1 can Pillsbury Grand’s biscuits
1 can cream of chicken soup
Boneless chicken breast (or any cooked chicken cubed)
1 bag frozen mixed veggies
How to make:
Preheat oven to 350. Grease muffin pan. Cook vegetables and
chicken and mix all ingredients together. Stretch out biscuits and place
in muffin pan. Spoon mix into each biscuit. Bake for approximately 1015 min until browned and cooked.
Submitted by: Erin Henneforth, mom to Jayden and Logan
Preheat oven to 400°. In a large bowl, combine rice, pecorino
Romano, eggs, and 3-4 oz tomato sauce and mix well. Rice should be
a bit sticky. Spray a 9 x 12 casserole dish with cooking spray, making
sure to spray sides too. Add 2 tbsp breadcrumbs to the dish and roll
around to coat the bottom and sides. Take half of the rice mixture (a
little more if needed) and cover the bottom of the dish and up the
33
Dinner
Stuffed Shells
Perfect Roast Chicken
What you need:
Source: Food Network
1 Box of jumbo pasta shells
1 medium onion
1lb ground beef (or ground turkey)
1 ½ tsp chili powder
1 (3oz) package of cream cheese at room temperature
¼ cup taco sauce
-----½ cup taco sauce
1 cup shredded Colby-Monterey Jack cheese
½ cup crushed corn chips
½ cup sour cream
What you need:
1 (5 to 6 pound) roasting chicken
Kosher salt
Freshly ground black pepper
1 large bunch fresh thyme, plus 20 sprigs
1 lemon, halved
1 head garlic, cut in half crosswise
2 tbsp.(¼ stick) butter, melted
1 large yellow onion, thickly sliced
4 carrots cut into 2-inch chunks
1 bulb of fennel, tops removed, and cut into wedges
How to make:
Cook shells according to package instructions, drain and set aside.
Cook ground beef (or turkey) and onion in skillet, stirring occasionally,
until beef is brown; drain. Stir chili powder, cream cheese and ¼ cup
taco sauce into the beef in skillet. Heat over medium-low heat for 2-3
minutes, stirring occasionally, until cream cheese is melted. Remove
the skillet from heat. Fill shells with beef mixture, using about 2 tbsp
for each shell. Place filled shells in greased baking dish and pour ½
cup taco sauce over shells. Cover with aluminum foil and bake for 20
minutes at 350. Remove from oven and sprinkle Colby-Monterey Jack
cheese and corn chips over shells. Continue to bake uncovered for
about 10 minutes or until cheese is melted. Garnish pasta shells with
sour cream if desired.
Olive oil
Submitted by: Amber Lauver mom to Camden, Madison, Kenyon and
Charlotte
Roast the chicken for 1 ½ hours, or until the juices run clear when you
cut between a leg and thigh. Remove the chicken and vegetables to
a platter and cover with aluminum foil for about 20 minutes. Slice the
chicken onto a platter and serve it with the vegetables.
How to make:
Preheat the oven to 425 degrees F.
Remove the chicken giblets. Rinse the chicken inside and out.
Remove any excess fat and leftover pinfeathers and pat the outside
dry. Liberally salt and pepper the inside of the chicken. Stuff the cavity
with the bunch of thyme, both halves of lemon, and all the garlic.
Brush the outside of the chicken with the butter and sprinkle again
with salt and pepper. Tie the legs together with kitchen string and
tuck the wing tips under the body of the chicken. Place the onions,
carrots, and fennel in a roasting pan. Toss with salt, pepper, 20 sprigs
of thyme, and olive oil. Spread around the bottom of the roasting pan
and place the chicken on top.
Submitted by: Natascia Urgo, mom to Addison
34
Dinner
Baked Mac & Cheese
if made ahead of time and in the fridge. Uncover and bake for about
10 minutes or until top is a little brown. Enjoy!
What you need:
Submitted by: Claudia Kaerner, mom to Caz and Georgia
16 oz of pasta (I prefer Barilla Cellentani twisted pasta)
7 Tbsp unsalted butter (5 for sauce/2 for breadcrumb topping)
1.5 cups unflavored breadcrumbs (I prefer panko breadcrumbs)
3 Tbsp flour
1 tsp salt (to taste...you may need more or less)
¼ tsp. black pepper
1 tsp spicy brown mustard (a big squirt)
3 cups milk
16 oz shredded Cabot extra sharp cheddar cheese
9”x13” lasagna casserole style dish
(I add blanched broccoli or cauliflower and/or ham)
How to make:
Preheat oven to 350 degrees. Cook pasta in salted water, until very
al dente. (3-4 minutes less than suggested cooking time.) Drain pasta
thoroughly. (You don’t want extra water in the pan.) Spray lasagna
dish with non-stick spray or lightly oil so cheese doesn’t stick too much.
Pour pasta into the dish and spread out. In a saucepan, melt 5 tbsp
butter over very low heat. Add mustard salt, pepper, flour and cook
for about 1-2 minutes to get out the raw flour taste. It will be a roux/
paste. Slowly add milk at first and mix it together with the roux with
a whisk. Once incorporated, add all the milk. Bring the temp of the
milk up slowly as not to scald. Add cheese once milk is starting to
warm. (Use a regular spoon here.) Stir constantly until all the cheese is
incorporated. Turn off. Pour sauce over the pasta and stir it all around
so all pasta is covered. In a pan, melt 2 tbsp butter. Add breadcrumbs
and incorporate into the butter. Add salt & pepper to taste. Brown
them slightly. Pour breadcrumbs over the pasta/sauce mixture. Cover
with tin foil and bake for about 20 minutes (till it is bubbling) 40-50 mins.
Chicken Somersworth
What you need:
2.5 pounds boneless, skinless chicken breast cut into large chunks
1 package shredded mozzarella cheese
1 can undiluted cream of chicken soup
1 stick butter
8 oz package Pepperidge Farm stuffing (crushed, not cubed)
How to make:
Butter 9x13 baking dish. Cut chicken into large chunks and place
in pan. Cover with 8-10 oz of mozzarella cheese. Spread cream of
chicken soup over the top. Cover with stuffing. Melt stick of butter and
pour over stuffing. Bake covered at 350 for 30 minutes, then reduce
heat to 325 and bake for an additional 30 minutes.
Submitted by: Helen Mowry, mom to Donna, Ron, Rick and Tom
35
Dinner
Jerk Pork & Sweet Potatoes
Chicken Zucchini Casserole
What you need:
What you need:
3 small sweet potatoes (1 ½ half lbs), peeled and cut into ½ inch thick
1 package (6 oz) stuffing mix
slices
¾ cup butter, melted
1 tsp. olive oil
3 cups diced zucchini
4 tsp. jerk seasoning
2 cups cubed cooked chicken
1 whole pork tenderloin (about 1 lb), trimmed
1 can cream of chicken soup
Pineapple-lime slaw
1 to 2 limes
½ (16 oz) bag shredded cabbage mix for coleslaw (about 3 ½ cups)
1 cup fresh pineapple chunks (6 oz), cut into matchstick-thin strips
Salt to taste
How to make:
Preheat oven to 450. Grease 9x13 baking dish. Prepare jerk pork and
sweet potatoes: In large bowl, toss sweet potatoes with oil and ½ tsp.
jerk seasoning until evenly coated. Arrange potatoes around edges of
prepared pan in single layer, leaving space in center to add pork later.
Roast potatoes 5 minutes. On waxed paper, rub pork with remaining 3
½ tbsp. jerk seasoning to coat. Place pork in center of pan. Roast pork
and potatoes 15 to18 minutes or until meat thermometer inserted into
center of pork reaches 155.
½ cup chopped onion
½ cup sour cream
How to make:
In a large bowl, combine stuffing mix and butter. Set aside ½ cup for
topping. Add the zucchini, chicken, soup, onion and sour cream to
the remaining stuffing mixture. Transfer to a greased 2-quart baking
dish. Sprinkle with reserved stuffing mixture. Bake uncovered at 350 for
40-45 minutes or until golden brown and bubbly.
Submitted by: Judy Kenyon, mom to Melissa and Ashley
Meanwhile, prepare pineapple-lime slaw. From limes, grate 1 ½ tsp.
peel and squeeze 2 tbsp. juice. In bowl, combine peel and juice,
cabbage mix, pineapple and ½ tsp salt; toss to combine. Makes
about 3 ½ cups.
When pork is done, transfer to cutting board. Slice pork and served
with potatoes and slaw.
Submitted by: Nicole Micklich, mom to Emily
36
Dessert
Honey Apple Bread
Mini Brownie Treats
What you need:
What you need:
1 ½ cups Flour
1 package fudge brownie mix (13-inch by 9 inch pan size)
¾ cup Granulated sugar
48 striped chocolate kisses
1 tsp. Cinnamon
1 Egg
1 tsp. Vanilla Extract
1/3 cup Vegetable oil
1/3 cup Vanilla or plain yogurt
½ tsp. salt
½ tsp. Baking soda
2 tbsp. Honey
2 Large sweet apples, such as Macintosh or Gala, peeled and diced
small
How to make:
Preheat oven to 300 F. In a large bowl, mix flour, salt, baking soda
and cinnamon. In a separate bowl, combine sugar, yogurt, vanilla,
vegetable oil, honey and egg. Add chopped apples. Gradually add
flour mixture. Pour into a loaf pan and bake for 1 hour or until knife
inserted in center comes out clean. Serve as a breakfast bread, snack
or dessert (with vanilla ice cream and caramel sauce!)
Submitted by: Jamie Marston, mom to Mackenzie (and a player to be
named!)
How to make:
Prepare brownie mix according to package directions for fudge-like
brownies. Fill paper-lined miniature muffin cups two-thirds full. Bake
at 350 degrees for 18-21 minutes or until a toothpick inserted in the
center comes out clean. Immediately top each with a chocolate
kiss. Cool for 10 minutes before removing from pans to wire racks to
cool completely. Yield: 4 dozen.
Submitted by: Judy Kenyon, mom to Melissa and Ashley
Cookie Dough Greek Yogurt
Source: Carolyn and Ryan Luhning, Beachbody coaches
This is my go to dessert that’s very inexpensive, easy, and my kids love
it. Enjoy!
What you need:
¾ cup plain Greek yogurt
1 tbsp nut butter
1 tbsp pure maple syrup
¼ tsp. pure vanilla
1 tbsp mini chocolate chips
How to make:
Mix ingredients together in small bowl and serve with fruit, graham
crackers, cookies...anything you like!
Submitted by: Jeanine Lebsack, mom to Morgan and Maddox
37
Dessert
Flour Free Peanut Butter Cookies
Dirt Dessert
I’ve been using this recipe for well over a decade and it’s one of my
go-to, throw together recipes when I need cookies quickly.
I used to make this when my girls were little and it was one of their
favorites desserts. Great recipe to make with kids who are old enough
to cook with you.
What you need:
1 cup creamy peanut butter
1 cup sugar
1 egg
1 tsp. vanilla
How to make:
Preheat oven to 300 degrees. In a medium bowl, combine all
ingredients. Shape dough into tbsp. sized balls and place a few
inches apart on a cookie sheet.
Using a glass dipped in a small bowl of a few tbsp. of sugar, flatten the
balls gently. The sugar makes a slightly shiny glaze once the cookies
are baked.
Bake until slightly puffy around the edges, around eight to ten minutes.
If these cookies get too brown, they are burnt.
Let them cool somewhat before removing them from the cookie
sheet. If you don’t, they may break.
What you need:
1 pound Oreo cookies
1 quart milk
12 ounces cream cheese
3 small packages of instant chocolate pudding
12 ounces Cool Whip
1 Package of gummy worms
How to make:
Crush cookies and set aside; works best in a large Ziploc bag. Mix
pudding and milk. Mix in soft cream cheese. Fold in Cool Whip. Beat
until smooth about 3 minutes. Alternate layers of crushed cookies and
pudding mix in large bowl (or new sand pail.) Stick in gummy worms.
End with cookie layer on top.
Submitted by: Judy Kenyon, mom to Melissa and Ashley
Submitted by: Kelli Lowry, mom to Kyle, Conner and Hunter
38
Dessert
Mini Chip Snowball Cookies
Martha’s Apple Crisp
What you need:
What you need:
1 ½ cups unsalted butter, softened (I cut it back to 1 cup and 2 tbs.
¾ cup all-purpose flour, (spooned and leveled)
and they still are great!)
¼ cup packed light-brown sugar
¾ cup powdered sugar
½ tsp. salt
1 Tbs vanilla extract
½ cup plus 2 tbsp. granulated sugar
½ tsp. salt
8 tbsp. (1 stick) unsalted butter, cold, cut into small cubes
3 cups all-purpose flour
1 cup old-fashioned rolled oats (not quick-cooking)
2 cups (12 oz package) nestle toll house semi-sweet chocolate MINI
3 pounds apples, such as Empire, Gala, or Braeburn, peeled, cored,
morsels
and cut into ¼ to ½ -inch chunks
½ cup finely chopped nuts (optional)
2 tbsp. fresh lemon juice
Powdered sugar
½ tsp. ground cinnamon
How to make:
Preheat oven to 375 degrees.
Beat butter, sugar, vanilla extract and salt in a large mixer bowl until
creamy. Gradually beat in flour. Stir in morsels and nuts. Shape level
tbsp. of dough into 1 ¼ in. balls. Place on ungreased cookie sheets.
How to make:
Preheat oven to 375 degrees.
Bake for 10 to 12 minutes or until set and lightly browned. Remove
from oven. Sift powdered sugar over hot cookies while on baking
sheets. Cool on baking sheets for 10 minutes; remove to wire racks to
cool completely. Sprinkle with additional powdered sugar if desired.
Store in airtight containers.
Makes about 5 dozen.
Submitted by: Lynn Mowry, mom to Christina and Nicole
In a large bowl, mix together flour, brown sugar, salt, and 2 tbsp.
sgranulated sugar.
Cut butter into flour, using a pastry blender or two knives, until mixture
is the texture of coarse meal. Add oats, and use your hands to toss
and squeeze mixture until large, moist clumps form. Transfer to freezer
to chill while you prepare apples.
In another large bowl, toss apples with lemon juice, cinnamon, and
remaining ½ cup granulated sugar. Transfer to a shallow 2-quart
baking dish, and sprinkle with topping mixture.
Place baking dish on a rimmed baking sheet, and bake until golden
and bubbling, 55 to 65 minutes. Let cool 10 minutes before serving.
Best if served warm with a scoop of vanilla or caramel ice cream.
Submitted by: Aimee Lapiana: mom to a player to be named
39
Dessert
No Bake Chocolate Oatmeal Cookies
No Bake Traffic Light Cookies
What you need:
What you need:
1 tub of fudge chocolate frosting
Graham crackers
1 larger tub of plain, uncooked oats for oatmeal
Smooth Peanut Butter or chocolate frosting
How to make:
Dump the frosting into a bowl and start adding the oats until the
cookies are the consistency you’re looking for. Scoop out and place
on a cookie sheet lined with wax paper and let them set up. You
can drop them by spoonfuls, shape them into balls, or shape them
into balls and flatten them into wafers. Sticking them in the fridge or
freezer usually speeds this process a little.
Submitted by: Kelli Lowry, mom to Kyle, Conner and Hunter
M&M candies
How to make:
Break up the graham crackers. Smear peanut butter (or chocolate
frosting) on them. Add three M&Ms and you’re done. Great for
children to “help” with.
Submitted by: Kelli Lowry, mom to Kyle, Conner and Hunter
Heath Candy Bar Dessert
5 Minute Vegan Peanut Butter
Banana Ice Cream
What you need:
What you need:
6 Heath or Skor candy bars or bag of toffee chips
3 Ripe bananas, peeled and frozen
Experiment with adding cocoa powder, coconut flakes, strawberries...
basically anything!
How to make:
Bake cake according to package directions in a 9x13 pan and let
cool. Cut cake into small cubes. Layer in serving bowl or trifle dish as
follows:
Layer 1: Half of cake
Layer 2: Half of toffee pieces
Layer 3: 1 container pudding
Layer 4: Half of Cool Whip
Repeat layering and then sprinkle a few toffee bits on top for
decoration.
Submitted by: Catrina Muolo, mom to Tiana
Submitted by: Pam Stefanski, mom to Kaitlyn, Julie and Allison
1/8 C agave nectar
½ C peanut butter
How to make:
Put frozen bananas in a food processor with agave nectar, and
peanut butter. Blend until smooth (about 5 min). Refreeze or enjoy as
is!
1 package chocolate cake mix
2 large containers of pre made chocolate pudding
1 large + 1 small container of Cool Whip
40
Dessert
Sinless Cookies
Granola Bars
What you need:
What you need:
2 ripe bananas
½ cup melted butter
1 cup quick cooking oats
2 Tbsp. sesame seeds
½ cup dark chocolate chips
1 cup brown sugar
1 heaping tsp. peanut butter
½ cup coconut
How to make:
Mix all ingredients well and plop on baking sheet. Bake at 350 for 15
minutes.
Submitted by: Becky Rand, mom to Carter
White Chocolate Chex Mix
What you need:
10 ounces mini pretzels
5 cups Cheerios
5 cups corn Chex
2 cups salted peanuts
1 pound M&Ms
2 12-ounce bags of white chocolate morsels
3 tbsp vegetable oil
How to make:
Place dry ingredients in a very large bowl. Place vanilla morsels and
vegetable oil in a separate microwaveable bowl. Microwave on
medium-high for 2 minutes, then on high for 10 seconds. Pour over dry
ingredients and mix well. Let stand ½ hour before serving.
Submitted by: Judy Kenyon, mom to Melissa and Ashley
2/3 cup peanut butter
½ cup raw sunflower seeds
½ cup honey
1/3 cup raw wheat germ
2 tsp vanilla
1 cup semisweet chocolate chips
3 cups old fashion oatmeal
½ cup raisins (optional)
How to make:
Preheat oven to 350 degrees. Grease a 9x13 pan with shortening. In
a large mixing bowl combine: brown sugar, peanut butter, honey,
melted butter, and vanilla until blended. Stir in remaining ingredients.
Gently press into pan using a fork. Bake immediately for 13 to 18
minutes just until edges begin to brown. (Cook 10-13 minutes if using
instant oats)Score into squares while hot. Leave in pan until fully
cooled. Refrigerate in warm climate. Freezes well in Ziploc.
Note: You may use less sugar or honey if your family prefers. Use all
organic if available.
Also you may substitute other nuts/fruit/chips for ingredients your
family loves. Leave out the wheat for gluten-free option. ENJOY!!
Submitted by: Linda Chace, mom to Matt, Adam, Ryan, Jacob &
Bethany
41
Dessert
White Cookies
What you need:
4 cups flour
2 tbsp. baking powder
¾ stick butter or margarine
¼ cup milk
1 cup sugar
2 eggs
¼ cup oil
1 ½ tsp. vanilla extract
How to make:
In a large bowl, make a nest of flour and baking powder. Cut in
butter or margarine. Set aside. Beat eggs and sugar together; add
oil, milk and vanilla extract. Add wet ingredients to flour mixture. Mix
thoroughly. Add flour if sticky. Line cookie sheets with parchment
paper (or grease pans.) For Easter, shape as eggs or crosses. For
Christmas, shape as candy canes, wreaths and trees. Bake at 325 for
7-8 minutes until golden brown on bottom. Let cool on wax paper.
Frosting: 1 cup confectionary sugar plus ½ tsp. vanilla; add small
amounts of milk until desired consistency. Mix in food coloring for
desired colored.
Submitted in memory of: Ann Liguori: mom to Tom, Geri and Judy
Red, White and Blueberry Trifle
This is a great 4th of July dish, but is great anytime during the summer
when berries are in season.
What you need:
¼ cup sugar
1/3 cup sugar
¼ cup fresh lemon juice
1 (12-ounce) store-bought pound cake, cut into ¾ inch-thick slices
1 bar (8 ounce) reduced fat cream cheese (room temperature)
1 cup heavy cream
3 ½ -pint containers fresh blueberries, rinsed and dried
2 6-oz containers fresh raspberries
How to make:
Make lemon syrup: In a small saucepan, bring ¼ cup sugar, lemon
juice and ¼ cup water to a boil over medium heat, stirring to dissolve
sugar. Let cool completely, then brush over both sides of cake slices.
Quarter each slice.
With an electric mixer, beat cream cheese with remaining 1/3 cup
sugar on high speed until lightened. With mixer on medium speed,
gradually add heavy cream in a steady stream; continue beating
until mixture is light and airy (mixture will be like a very soft whipped
cream.)
Arrange half the cake pieces in the bottom of a 2-quart serving dish.
Spoon half the cream cheese mixture over cake in dollops; spread
to sides of dish. Scatter half the blueberries and raspberries on top.
Repeat layering with remaining cake, cream cheese and berries,
piling berries in center. Cover and refrigerate until chilled, at least 1
hour and up to overnight.
Submitted by: Nicole Micklich, mom to Emily
42
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