Monster Cookie

6 eggs.

1 cup butter.

2 cups brown sugar

2 cups white sugar

1 oz. Vanilla

1 1/2 lbs chunky peanut butter

4 tsp. Baking soda

9 cups oatmeal.

1/2 pd chocolate chips and M&M candy

 

( substitute with craisins, raisins or whatever you desire ) 350 Degrees 10-12 minutes but check to see so that they are a little brown in the bottom

Shrimp

5 sticks margarine or butter

4 teaspoons black pepper

5 teaspoons minced garlic

half teaspoons thyme

half cup Italian dressing

1 teaspoon cayenne pepper

3 cups Worcestershire sauce

1 pound 16 to 20 count shrimp shell on

 

 Directions: In a sauce pan, combine margarine or butter, black pepper, granulated garlic, cayenne pepper and Worcestershire sauce. Heat until come to a low boil Place shrimp in shallow baking dish. Pour mixture over shrimp Broil on high 4 minutes. Flip shrimp Broil another 4 minutes or until shrimp are pink. Serve with French bread for dipping in sauce!

 

Contributed by: Mitch Mizell

Roasted Tomato & Black Bean Soup

7 MED. TOMATOES – QUARTERED

1 LARGE ONION

3 GARLIC CLOVES, PEELED

2 TBS. OLIVE OIL

1 TSP. SALT

½ TSP. BLACK PEPPER

5 CUPS LOW SODIUM CHICKEN BROTH

2 – 15 OZ. CANS BLACK BEANS (LOW SODIUM)- DRAINED & RINSED

1-1/2 TSP. GROUND CUMIN

1 TSP. CHILI POWDER

¼ TSP. HOT PEPPER SAUCE (TABASCO)

¼ C. SOUR CREAM (REDUCED FAT)

¼ C. CILANTRO – CHOPPED

 

*** PREHEAT OVEN TO 375 DEG. TOSS TOMATOES, ONION, GARLIC WITH OIL & ½ TSP. SALT, ¼ TSP. PEPPER IN LARGE BOWL – THEN TRANSFER TO BAKING SHEET. *** ROAST UNTIL GARLIC CLOVES HAVE SOFTENED, EDGES OF ONIONS ARE BROWNED & TOMATOES HAVE COLLAPSED…35 TO 40 MINUTES – STIRRING ONCE AFTR 20 MINUTES.*** 2. TRANSFER ROASTED VEGETABLE MIXTURE TO 4 QT. SAUCEPAN. ADD BROTH, BEANS, CUMIN, CHILI POWDER AND REMAINING SALT AND PEPPER. BRING TO BOIL, REDUCE HEAT & SIMMER 10 MINUTES. 3. REMOVE FROM HEAT AND BLEND IN BLENDER. STIR IN HOT SAUCE. DIVIDE AMONG 4 BOWLS AND GARNISH W/DOLLOP OF SOUR CREAM AND CILANTRO.

 

Contributed by: Marilyn MacPherson

Oreo Pineapple Salad

½ Pkg. Oreos (crumbled)

1 tub Cool Whip

1 – 2 cans (large) Pineapple – chunks (use amount you prefer)

2 pkg. vanilla pudding * *Make pudding ahead of time - use less milk (make thicker) if you use the pineapple juice

chill and allow pudding to set

 

Next: Gently combine: Cool Whip, Oreos, and pineapple (drained or undrained) and pudding. Chill & serve – Yumm!

 

by Pat O’Connor

Healthy & Quick Berry Jam

4 cups of berries (I bought frozen berries, then thawed first)

2 Tbls raw honey

2 Tbls chia seeds (soaked in 4 Tbls water for 10 min)

 

Blend all ingredients

 

- Mary K.

Connie's Lavender Whipped Cream

1 cup heavy whipping cream

1 tablespoon crushed organic dried lavender buds

2 tablespoons sugar
 

In small saucepan combine 1 cup heavy whipping cream with 1 tablespoon crushed organic dried lavender buds. Bring to a simmer, then remove from heat. Strain the cream, discarding the lavender buds. The flavor has already infused the cream. Cover, chill for at least 2 hours. In chilled metal mixing bowl beat the infused whipping cream with 2 tablespoons sugar on medium speed. Beat just until soft peaks form. Serve immediately. Note: You can add lavender flavor to granulated sugar by taking a glass jar, putting a few sprigs of dried lavender buds and blossoms and covering with sugar. Allow to steep tightly covered for a few weeks so flavor has a chance to permeate.

 

Connie Glasheen

Caramelized Onions and Garlic Pasta

½ stick butter

2 large sweet onions, sliced thinly

1/8 tsp crushed hot pepper flakes

¼ tsp salt 8 cloves garlic, minced

¼ cup balsamic vinegar

4 Tbsp extra virgin olive oil,

2 ½ cups (approximately I package) grape tomatoes

1 lb. angel hair pasta

9 slices bacon, cooked and crumbled

¼ tsp fresh coarse ground pepper

2/3 cup grated Parmesan cheese

Fresh basil leaves, optional

 

In a large skillet, melt butter at medium high heat. Add onions, hot pepper flakes, and salt; sauté onions until they soften. Reduce heat to medium-low, stir in garlic. Cook, stirring occasionally 30-40 minutes, or until onions are golden brown. Cook pasta per package directions, drain but do not rinse. Add balsamic vinegar, 2 Tbsp olive oil and grape tomatoes. Heat until tomatoes start to soften. Add cooked pasta to onion mixture and toss to coat. Sprinkle with bacon, Parmesan cheese and pepper. Drizzle with remaining olive oil and serve. Garnish with fresh basil leaves. Makes 4-6 servings.

Chef: Stuart O.

Baked Artichoke Dip

2 cans artichokes in water

1 cup mayo

1 cup parmesan

½ tsp garlic powder

 

Combine all ingredients together and bake @ 350 degrees in a pie plate. Serve with tortilla chips.

Jared's Super Hoagie

Prep + cook time 12 – 15 mins

1 hoagie bun
1-2 slices of honey ham or Black forest ham
1-2 slices of salami
8 small peperoni slices
1 slice of provolone cheese
1 slice fresh cut mozzarella cheese

½ table spoon garlic butter
1-1 ½ table spoon pesto
Shredded lettuce

yellow onion
1 table spoon vegetable oil  

Pre heat the oven to 375°f
Melt butter and spread on the INSIDE bottom of the bun.
Stack ham, salami, peperoni, provolone, mozzarella on bun next.

Smear pesto on INSIDE of top bun.
Place top bun on sandwich, put sandwich on oven trey, in oven.
Let cook 10 mins.

while sandwich is cooking, thinly slice yellow onion and Sautee onion in Vegetable oil.
When sandwich is done cooking, place preferred amount of sautéed onion and lettuce on inside of sandwich.

Eat and Enjoy.

Strawberry Spinach Salad

6 to 8 cups Spinach

1 pt. fresh strawberries, whole or halved (I sliced them)

1 small red onion, sliced into rings (I diced mine, just seemed easier)

1/4 tablespoon. paprika (I figured about 1 tsp)

1.5 teaspoon minced onion

1/2 cup vegetable oil

1/4 cup vinegar

1 tablespoon poppy seeds

1/4 teaspoon Worcestershire sauce

1/2 cup sugar

 Submitted by: my niece Mandy

Shiree’s Sweet White Corn Bread

Preheat Oven to 350 degrees. Bake Time: 35 Minutes
Muffins: 18 to 20 Minutes
1 ½ cups of all-purpose flour

2/3 cup of granulated sugar

½ cup white corn meal

1 Tbsp. baking powder

½ tsp. salt

1 ¼ cups of milk

2 large eggs beaten

1/3 cup of vegetable oil

3 Tbsp. butter

 

Directions: Combine, flour, sugar, corn meal, baking powder, and salt in a medium size bowl. Combine milk, eggs, vegetable oil, and butter in a small bowl mix well. Add to Flower mixture; stir just until blended. Pour into preferred buttered pan or cup cake pan.

By: Shiree Plett

Pumpkin Pie Green Smoothie

1 cup baked pumpkin or squash or 1 cup canned unsweetened pumpkin

1-1/2 cup coconut or almond milk

2 cups spinach or other dark leafy greens

1 green tipped banana (optional)

1 tablespoon ground cinnamon

1 tablespoon fresh chopped ginger

¼ teaspoon ground nutmeg

1 tablespoon honey

1 teaspoon vanilla extract

 

Combine all ingredients in a blender and blend until smooth! I recommend placing all the leafy greens at the bottom of blender for an easier blend. Enjoy!

-Loris Sofia Gregory

Minestrone AllaToscana

Serves: 6

2 TBS. EEV Olive Oil

1 Cup tomato – diced

1 Cup onion – chopped

1 Cup – carrot – diced

½ Cup zucchini – diced

½ Cup eggplant – diced

½ Cup celery – diced

3 Cloves garlic – finely chopped

8 oz. ground Veal (or beef)

10 Cups cold water

1 TBS. Tomato Paste

1 tsp. oregano Salt (to taste)

Freshly ground pepper

½ Cup cooked white kidney beans

½ cup potato, peeled and diced

1/3 Cup Parmesan cheese-coarsely grated

6 tsp. fresh parsley – chopped

4 tsp. fresh French Tarragon – chopped *Herbs de Province – optional*

 

 Sauté tomato, onion, carrot, celery, zucchini, eggplant and garlic in oil in a deep dutch oven on medium heat for 10-12 minutes. Add meat to the above. Heat over medium heat for 5 more minutes. Add water, tomato paste, leafy herbs, S/P to above – Slowly bring to a boil on medium heat, stirring constantly. Simmer for 25-30 minutes. Add kidney beans & potato to above – simmer on Low Heat for 10 minutes (until potato tender). Sprinkle w/Parmesan cheese – serve w/warm bread sticks.

Daveed H's ‘Potato Gruyere' Gratin

½ Pint Heavy Cream Butter (use real butter – not substitute)

Salt & Pepper (to taste)

1-1/2 c. Gruyere Cheese – shredded

2 large Baking Potatoes – sliced 1/8” thick

 

Butter bottom of baking dish – layer as following: • Potatoes, cover w/ Gruyere Cheese, drizzle cream over it, S&P, repeat…repeat.. • Top Layer: A lot of Cheese • Bake at 350 degrees for 40-45 minutes • Place under broiler 2-3 minutes to burn cheese • Let sit for 10 minutes before serving

Cornish Game Hen

1 Game Hen

Green and Purple Sage leaves
Butter (1 stick is more then enough)
Salt to taste

Wash hen Stuff cavity with a dash of salt and a large orange wedge with the rind zested up a little. Slip finger under skin of each breast and insert whole sage leaves. (I use purple and green together). Preheat oven to 450 degrees. Weave the little bird legs together with a few crisscrossed sewers and tie. Butter butter butter and pepper the whole bird. (I use English butter). Tuck wings, place in pan breast side up, uncovered (not touching any other birds or sides of the pan). Reduce the heat immediately to 350 degrees after placing in oven. Cook 45 minutes to an hour until internal temp is 180 degrees.

-Ann

Annie's Breakfast Cookies (Pancakes)

6 large eggs, beaten

3 ½ cups milk

6 tablespoons vegetable oil

1 cup raisins

4 cups old-fashioned oats

4 tablespoons brown sugar

1 tablespoon baking powder

½ teaspoon salt

1 ½ cups chopped fruit (apples, cranberries or bananas)

1 cup chopped nuts

 

In a large bowl combine beaten eggs, milk, oil and raisins. Add the oats and soak for 10-15 minutes. Stir in the brown sugar, baking powder and salt. Fold in the fruit and nuts. For each pancake, spread ¼ cup batter on an oiled griddle set to 325 degrees F. Turn once to allow to cook through.

Tarragon Cream Sauce

In small sauce pan:

 

1 TBS. Minced Shallots Sautee w/ Butter until soft

¼ C. White vermouth – Reduce by ½
¼ C. Heavy Cream – Reduce by ½
Tarragon

 

Add : Fine chopped Tarragon 2- 3 ‘pats’ of Butter (whisk in) – Remove from heat Add: Salt & Pepper to taste Serve with Scallops, Lobster, or Fish Submitted

 

–Bob

Potato Leek Garlic Soup

5 med potatoes - peeled and cubed
3 med leeks - sliced thin
5 cloves garlic-peeled and chopped
1 large carton organic chicken or vegetable broth
1 large carton organic bone broth (chicken or beef)-or 2nd carton of veggie broth
1/4 c ginger - peeled and chopped
4 stalks celery - chopped
2 fresh lemons - juiced
2/3 c Sherry (cooking Sherry is fine)-Substitute white wine okay
Olive Oil
Pepper
Sea Salt
Heavy Whipping Cream

Sauté leeks and garlic in olive oil - about 5-6 minutes over medium heat
Add remaining ingredients - Except heavy whipping cream
Bring to simmer/slight boil - cook for 20 minutes
Stir in desired amount of cream
Cool.
Purée w/food processor or blender
Reheat .

Optional - Serve with:
Croutons/Bread
Sour cream
Shredded cheese

Sugar Cookies

1 1/2 cups butter softened

2 cups white sugar

4 eggs

1 teaspoon vanilla extract

5 cups all-purpose flour

2 teaspoons baking powder

1 teaspoon salt

 

Directions 1. In a large bowl, cream together butter and sugar until smooth. Beat in eggs and vanilla. Stir in the flour, baking powder, and salt. Cover, and chill dough for at least one hour (or overnight).

 

2. Preheat oven to 400 degrees F (200 degrees C). Roll out dough on floured surface 1/4 to 1/2 inch thick. Cut into shapes with any cookie cutter. Place cookies 1 inch apart on ungreased cookie sheets.

 

3. Bake 6 to 8 minutes in preheated oven. Cool completely. Frosting 4 cups confectioners' sugar 1/2 cup shortening 5 tablespoons milk 1 teaspoon vanilla extract food coloring Directions In a large bowl, cream together the confectioners' sugar and shortening until smooth. Gradually mix in the milk and vanilla with an electric mixer until smooth and stiff, about 5 minutes. Color with food coloring if desired. PS I found this to be too thick so I added more milk.

 

John Wolfe Optical Lab Supervisor

Shiree’s Meat Lover’s Chili

Prep time: 20 min Cook time: 6 to 12 Hrs.
1 lb. Hamburger

1 lb. Boneless Chicken 1 lb.

Pork Chops 1 lb. Bacon (Thick or thin your choice.)

1 lb. Steak

2 cans of Black Beans

2 cans of Cannellini Beans

2 cans of Corn or 1 big can of Hominy 1 Large White onion

4 to 5 Serrano Chili’s

5 Cloves of Garlic

Lg. Package of 5 Alarm Chili Mix (Your choice)

2 Medium sized or 1 Extra Large Crockpot

 

Directions: Mince garlic, chop onion and chili’s, open the corn and beans, place in Crockpot. Cut steak, pork, chicken, and bacon to bite size and add to the Crockpot. Mix all ingredients thoroughly. Add Chili mix and any other personal seasoning preferences. Add 2 cups of water, set the Crockpot to high and cover. Stir occasionally for the first 5 hours add extra water if necessary. Cook Hamburger in a frying pan add to Crockpot. At 6 hours the Chili is fully cooked and you can eat it however the longer that you let it cook the better it will taste and the more tender the meat will be.

 

By: Shiree Plett

Pan Seared Filet Mignon w/ reduced Shallot & Mushroom Sauce

Filet Mignon

Shallots

Mushrooms

Butter Canola Oil

Rub S & P Herbs de Provence Vermouth (Cooking vermouth is fine)

 

Preheat oven: 350 Deg F Coat filet w/ Rub (Emeril’s or your favorite) – and Salt & Pepper Oven proof fry pan – real hot (don’t forget the hot pads!) – do not use Teflon! Add Canola Oil (1 TBS) to pan- Sear both sides and edges of filet – (Leave in pan): Place in preheated oven for 15 minutes for Med/Rare Set filet aside – (Keep any juices in fry pan) Reusing fry pan on your stove top: Sautee : Minced Shallots & Mushrooms - Deglaze with white vermouth – scrape up brown bits/drippings – add Herbs De Provence and finish w/(Real) Butter* *You can add chicken broth add corn starch if you want to make a thicker sauce.

Garlic Chicken Spinach

Olive Oil

Pasta (1 Box Spaghetti)

6 Chicken Bouillon Cubes

1 1/2 Bulbs of Garlic / Fresh Peeled

1 Box Frozen Spinach

1 (8-10)oz. Jar Clam Juice

 

12-14" Saute Pan Pour olive oil to 1/2 inch deep. Add 1-1/2 bulbs of garlic, clam juice, 5 cubes of bouillon. Cover and simmer 10 minutes. Add frozen spinach. Cover and simmer 20 minutes. Server over pasta cooked in one bouillon.. Goes great with baked chicken breasts and a side of fruit.

 

-Melissa Veeser

Crème de Menthe Cake

Start with 1 white cake mix

(add egg whites and water as directed on the package)

Add 4 Tbsp of crème de menthe syrup and beat into cake batter.

Pour into 9”x13” greased and floured pan.

 

Bake at 350° for 30 minutes or until done. As soon as cake is done, remove from oven and spread a 16 oz. container of Mrs. Richardson's Hot Fudge topping (NOT the fat-free version!) over the warm cake. Cool cake at room temp. After the cake has cooled, mix 1 Lg. container of Cool Whip and 4-5 tsp of crème de menthe syrup together. Spread the Cool Whip over the hot fudge layer and refrigerate. Cake also freezes well. You can also shave chocolate over the top of the cake to decorate it.

 

Stuart O. (Process Engineer and Master Chef)

Christmas Kale

2 bunches kale, stems removed

1/4 cup pine nuts

1/4 cup sliced black olives

1 red bell pepper, diced

2 T. extra virgin olive oil

2 T. lemon juice

3/4 teasp. sea salt

1/4 teasp. black pepper

 

Stack two of the kale leaves with the stem end facing you. Fold in half lengthwise and roll tightly like a cigar. Slice crosswise into thin strips. Repeat with the remaining kale leaves. Chop the kale strips crosswise a few times, so they aren't too long. Place the kale in a mixing bowl along with the olive oil, lemon juice and salt. Toss well with your hands working the dressing into the greens. Add the bell pepper, pine nuts and olives and toss gently. Season to taste with black pepper. Store in a sealed container in the refrig. Christmas Kale will keep for three days. Bring to room temperature before serving.

Serves 6, visually beautiful and the kale ends up being soft and juicy.

- Kathleen Cox

Chocolate Protein Balls

prep time 10 minutes - ready in 40 mn

 

1 cup rolled oats

1/2 cup natural peanut butter (I used almond butter)

1/3 cup honey

1/4 cup chopped dark chocolate (I used cacao)

2 tablespoons flax seed

2 tablespoons chia seeds

1 tablespoon chocolate  protein powder (or to taste) 

 

Stir oats, peanut butter, honey, chocolate, flax seeds, chia seeds and protein powder together in ta bowl until evenly mixed. cover bowl with plastic wrap and chill for 30 minutes. 

Roll in balls - keep cold until serving.  

Spinach Chickpea Soup

2 cups cooked Basmati Rice

1 carton Chicken (or vegetable) broth

1 carton Chicken Bone broth (or 2nd carton of vegetable broth)

1 tsp. Cracked black pepper

½ c chopped onion

2 cloves chopped garlic

3 c. fresh uncooked spinach

1 TBS. Chicken Bullion paste

1/3  c. White wine

1 can Organic Chickpeas

 

Sautee onion in olive oil until transluscent (3-4 in) over med heat.

Add all ingredients – Except spinach.

Bring to boil, simmer over low heat for 20 min.

Add spinach last few minutes-prior to serving.

Basmati Lime Bean Dish

1 c. Uncooked (3 c. cooked) Organic Basmati rice (Non-GMO)

1 can Organic Black Beans (Rinsed thoroughly/strain)

1 c. Cilantro (fresh)-wash/strain/cut

3 Limes – (Juice of 2, 3rd wedged)

Sea Salt

Avocado (EVOO okay)  Oil

3 TBS Butter

 

Steam rice – with sea salt, butter, and oil              

After cooked, fold in beans, lime juice and cilantro.

Serve w/lime wedges – salt/pepper to taste.

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