Category Archives: Cookbook V2

Chicken Breasts with Basil Sauce

Posted on March 15, 2014 by | Leave a comment

4 boneless skinless chicken breasts
1/2 c dry white wine
2 egg yolks
1/4 c heavy cream
1/4 t salt
1 T chopped parsley
1 t basil
1 T lemon juice

Place chicken in skillet with wine. Cover and cook over medium heat until done (about 10-12 minutes). Remove from heat and set aside, reserving liquid. In a separate bowl, whisk yolks, cream, salt, 1/4 c of the cooking liquid, parsley, and basil. Pour egg yolk mixture into a small saucepan and cook over low heat, stirring constantly, until sauce thickens slightly. Remove from heat and add lemon juice. Remove breasts from pan using slotted spoon and place on warmed serving platter. Pour sauce over breasts and serve immediately.

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Posted in Cookbook V2, Entrees, Marty and Dan's Recipes

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Raisin Jumbo Cookies

Posted on March 15, 2014 by | Leave a comment

2 c raisins
1 c water
4 c flour
1 t baking powder
1 t baking soda
1 t salt
½ t cinnamon
½ t nutmeg
1 c shortening
1 ¾ c sugar
2 eggs, slightly beaten
1 t vanilla
½ c chopped nuts

Bring raisins and water to a boil in a saucepan. Boil until raisins are plump, about three minutes. Cool. Sift flour, baking powder, baking soda, and spices together. Cream shortening and sugar until light and fluffy. Add beaten eggs and vanilla. Mix well. Stir in raisins and any remaining water. Gradually add flour mixture and blend thoroughly after each addition. Stir in nuts. Drop by tablespoons on a greased sheet. Bake for 12-15 minutes at 350.

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Posted in Cookbook V2, Desserts, Marty and Dan's Recipes

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Asparagus Roll-Ups

Posted on March 15, 2014 by | Leave a comment

10 slices white bread, crusts removed
1 8 oz tub whipped cream cheese
1 can asparagus spears
8 slices bacon, cooked and crumbled
1 stick butter, melted
grated parmesan cheese

Roll slices of bread thin with rolling pin. Combine cream cheese and bacon, spread over slices of bread covering right to the edges. Place an asparagus spear at each edge of bread and roll up. Dip each roll in melted butter, then roll in parmesan cheese. (At this point, you can place the rolls on cookie sheets and put in the freezer. When frozen, store in freezer bags for later use.)

When ready to use, slightly thaw rolls and cut each one into three pieces. Place on baking sheet and bake at 400 for 12 minutes. Let sit on sheet for several minutes after baking for easier removal.

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Posted in Appetizers and Dips, Cookbook V2, Marty and Dan's Recipes

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People Puppy Chow

Posted on March 15, 2014 by | Leave a comment

1 package chocolate chips
1 ½ c creamy peanut butter
½ c margarine
9 c Crispex cereal
2 pounds powdered sugar

In saucepan, melt chocolate chips, peanut butter, and margarine. Pour over cereal in a large mixing bowl. Stir gently but thoroughly with a wooden spoon. Pour onto waxed paper and wait 15 minutes for it to dry a little. Place mixture into a plastic bag that contains  the powdered sugar. Close tightly and shake. Chow will break up into bite-size pieces.

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Posted in Appetizers and Dips, Cookbook V2, Michele and Jack's Recipes, Snacks

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Big Cookie

Posted on March 15, 2014 by | Leave a comment

1 box cake mix, any kind
1 egg
1/3 c water
1/4 c oil
1 c chocolate, peanut butter, butterscotch, etc chips.

Combine first four ingredients and mix with a wooden spoon. Stir in chocolate chips. Spread evenly on greased pizza pan. Bake at 350 for twenty minutes. Do not overbake.

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Posted in Cookbook V2, Courtney and Brian, Desserts

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Broccoli Salad

Posted on March 15, 2014 by | Leave a comment

Dressing
1/2 c mayonnaise
1/4 c sugar
1 Tbsp apple cider vinegar

Salad
1/2 c raisins
1/2 lb bacon, fried and crumbled
1 1/2 c sunflower seeds
1 bunch broccoli, chopped
1/2 c minced onion

Mix all dressing ingredients. Refrigerate, and let stand overnight. Right before serving, toss with remaining ingredients.

Notes: This is very unusual and good.

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Posted in Cookbook V2, Courtney and Brian, Salads

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Cold Corn Dip

Posted on March 15, 2014 by | Leave a comment

1 can mexicali, drained
1 can rotel, drained
1 c mayonnaise
8 oz sour cream
2 c cheddar cheese, shredded

Mix and chill. Great dip for Fritos, veggies, etc.

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Posted in Appetizers and Dips, Cookbook V2, Courtney and Brian

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Mocha Truffles

Posted on March 15, 2014 by | Leave a comment

2 packages semisweet chocolate chips
8 oz cream cheese, softened
3 T instant coffee
2 t water
1 pound dark chocolate coating

In a microwave-safe bowl or double boiler, melt the chocolate chips. Add cream cheese, coffee, and water. Mix well. Chill until firm enough to shape into 1” balls and place on waxed paper-lined cookie sheets. Chill for 1-2 hours or until firm. Melt chocolate coating in microwave-safe bowl or double boiler. (Adding a few small chunks of wax gives the truffles an extra shiny appearance.) Dip balls and place on waxed paper to harden.

Notes: Truffles can be frozen for several months before dipping in chocolate. Thaw in fridge before dipping.

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Posted in Cookbook V2, Courtney and Brian, Desserts

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Vegetable Pizza

Posted on March 15, 2014 by | Leave a comment

1 package crescent roll dough
8 oz cream cheese, softened
Dry ranch dressing mix
Chopped veggies

Spread dough on sheet, pressing seams closed. Bake approximately five minutes at 375, until light brown. Mix cream cheese with a little milk to soften it. Add ranch dressing mix and spread on the warm dough. Sprinkle with chopped veggies of your choice. Cut and serve.

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Posted in Appetizers and Dips, Cookbook V2, Courtney and Brian, Entrees

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White Chili

Posted on March 15, 2014 by | Leave a comment

1 jar white beans, rinsed
48 oz chicken broth
1 T minced garlic
1 t ground cumin
1 ½ t oregano
½ t cayenne
1 medium onion, chopped
1 small can chopped green chilis
4 c cooked and diced chicken breast

In a large pot, combine all ingredients. Start on med/high heat to bring to boil. Lower heat and simmer for three hours. Lid can be off and on occasionally to get desired thickness. Can add more broth if needed. Serve with sour cream and/or grated cheese on top.

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Posted in Cookbook V2, Michele and Jack's Recipes, Soups and Stews

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