Re: The 09er's Official Newlyweds Cookbook - If you want your recipe in the cookbook it has to be on THIS thread.

This is a dessert!

Monkey Bread

Ingredients:

4 cans refrigerated biscuits (pillsbury dough)
1 cup packed brown sugar
1 1/2 sticks butter (3/4 cup)
1/2 cup white sugar
2 Tablespoons cinnamon

1. Preheat oven to 350 degrees F and grease a 9-10 inch bunt pan.

2. Mix white sugar and cinnamon in a medium sized plastic bag. Cut the biscuits into quarters, and roll them them in the sugar and cinnamon mix. You may need to make more sugar/cinnamon mix.

3. Arrange pieces in the bottom of the greased pan. Continue layering until all the biscuit pieces are coated and in the pan.

4. In a small saucepan, melt the butter with the brown sugar over medium heat. Boil for 1 minute. Pour over the layered biscuits.

5. Bake for 35 minutes. Let bread cool in pan for 10 minutes, then turn out onto a plate. Pull apart and enjoy!

Re: The 09er's Official Newlyweds Cookbook - If you want your recipe in the cookbook it has to be on THIS thread.

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Posted by Summertimegal424

This is a dessert!

Monkey Bread

Ingredients:

4 cans refrigerated biscuits (pillsbury dough)
1 cup packed brown sugar
1 1/2 sticks butter (3/4 cup)
1/2 cup white sugar
2 Tablespoons cinnamon

1. Preheat oven to 350 degrees F and grease a 9-10 inch bunt pan.

2. Mix white sugar and cinnamon in a medium sized plastic bag. Cut the biscuits into quarters, and roll them them in the sugar and cinnamon mix. You may need to make more sugar/cinnamon mix.

3. Arrange pieces in the bottom of the greased pan. Continue layering until all the biscuit pieces are coated and in the pan.

4. In a small saucepan, melt the butter with the brown sugar over medium heat. Boil for 1 minute. Pour over the layered biscuits.

5. Bake for 35 minutes. Let bread cool in pan for 10 minutes, then turn out onto a plate. Pull apart and enjoy!

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My MIL makes this all the time with my stepson! So yummy!!!!!

Re: The 09er's Official Newlyweds Cookbook - If you want your recipe in the cookbook it has to be on THIS thread.

DH's Favorite Breakfast:

French Toast Casserole (prep the night before):

8 slices white or challah bread cut into cubes
1 C milk
2 eggs
1/2 C maple syrup
lots of cinnamon
sugar

Coat a casserole dish with non-stick cooking spray and spread cubed bread in dish.

In a large mixing bowl, mix, milk, eggs, maple syrup, cinnamon and sugar. Mix well.

Pour mixture over cubed bread making sure each piece gets wet. Sprinkle some extra cinnamon on top.

Cover with tin foil and refrigerate overnight.

In the morning, preheat oven to 350. Bake covered casserole for about 15-20 minutes (it will fluff up and you will see the liquid at the bottom bubble), removing the foil for the last 5 minutes if you like the top crunchy.

Serve with extra maple syrup for dipping if desired. (DH likes extra maple syrup - I don't).

Re: The 09er's Official Newlyweds Cookbook - If you want your recipe in the cookbook it has to be on THIS thread.

This is an entree, serves at least 6, if not more. Always leftovers when just for John and I, and it's one of his favorites.

Bacon Wrapped Meatloaf

2 lbs ground beef (or combo of ground pork, beef and veal)
1 small onion (finely chopped)
½ red bell pepper (finely chopped – substitute green if you don’t want sweet flavor)
2 cloves garlic (minced)
1 c fresh bread crumbs (or Progresso Italian)
2 eggs (lightly beaten)
salt and pepper
¾ c ketchup
¼ c chopped fresh parsley
Bacon (I use low sodium)

Preheat oven to 350.

Mix all ingredients except bacon, and shape into a loaf in a dark coated pan (or line glass pan with foil – burns in plain glass pan).

You can wrap in bacon – run lengthwise across the top, and put a piece or two on the bottom if you want, as well. The bacon flavors drip into the meatloaf, making it moist.

Bake one hour and ten minutes.

Let sit 15 minutes before slicing.

Re: The 09er's Official Newlyweds Cookbook - If you want your recipe in the cookbook it has to be on THIS thread.

This is an entree, 4 pieces of steak, so serves 2-4. VERY easy to make.

Steak with Shallot Sauce

4 shell steaks (6-8 oz each)
1 Tbsp olive oil
coarse salt and ground pepper
6 shallots, thinly sliced into rings
¼ c balsamic vinegar
½ c coarsely chopped fresh parsley

Heat olive oil in a large skillet over high heat. Generously season both sides of steaks with coarse salt and ground pepper. Cook steaks until browned, 2-3 minutes per side for medium rare. Transfer to a plate, loosely cover with foil, and set aside.

Reduce heat to medium. Add shallots. Cook, stirring frequently, until softened (4-6 minutes). Add balsamic vinegar, fresh parsley, and any accumulated juices from steaks. Cook until sauce is just slightly reduced, about 1 minute.

To serve, spoon shallot sauce over steaks.

Re: The 09er's Official Newlyweds Cookbook - If you want your recipe in the cookbook it has to be on THIS thread.

Bacon Wrapped Dates

This is a very easy appetizer, and people go nuts for it. Don't let the bacon burn!

24 pitted dates
24 whole blanched almonds
8 slices bacon, cut into thirds crosswise

1. Heat broiler with rack 4” from heat source. Stuff dates with almonds. Wrap each date with a bacon strip. Press seam side down on a slotted broiler pan.
2. Broil until crispy on one side, 3-5 minutes. Turn, cook until bacon is crispy throughout, 3-5 minutes more. Transfer to paper towels to train.

Re: The 09er's Official Newlyweds Cookbook - If you want your recipe in the cookbook it has to be on THIS thread.

Coconut Macaroons

1 pkg (14 oz) sweetened flaked coconut (5 1/3 cups)
3 large egg whites
½ cup sugar
¼ tsp salt

1. Preheat oven to 350. Line baking sheet with parchment paper, or coat generously with nonstick cooking spray.
2. In a large bowl, whisk together egg whites, sugar and salt, until frothy. With a fork, stir in coconut until moistened.
3. Drop mixture by packed level tablespoons onto prepared sheet. Bake until lightly golden, 25 to 30 minutes.


Makes 30.

Re: The 09er's Official Newlyweds Cookbook - If you want your recipe in the cookbook it has to be on THIS thread.

Baked Chicken and Onions

This is a very easy, very tasty recipe, from that Martha Stewart magazine Everyday Food

1 cut up chicken (3.5 lbs in 8 pieces)
2 thinly sliced onions
1 Tbsp paprika

Preheat oven to 450. Place onions and chicken in 9x13 baking dish or roasting pan. Drizzle with 2 Tbsp vegetable oil. Season with 2 tsp coarse salt and ½ tsp ground pepper, and toss to coat.

Arrange chicken, skin sides up, on top of onions. Sprinkle with paprika.

Bake, tossing onions and basting chicken occasionally, until juices run clear when chicken is pierced with the tip of a sharp paring knife (about 35-40 minutes).

Re: The 09er's Official Newlyweds Cookbook - If you want your recipe in the cookbook it has to be on THIS thread.

Parmesan Steak Fries

3 baking potatoes, each cut into 6 long spears
3 large egg whites
1 tsp coarse salt
1 ¼ c grated Parmesan cheese

1. Preheat oven to 425.
2. In a wide, shallow bowl, whisk egg whites with salt until frothy. Add potato spears to mixture and turn to coat.
3. One at a time, lift spears out of egg whites, shaking off excess, put on a plate. Sprinkle with cheese until coated. Place on parchment lined baking sheet.
4. Bake, without turning, until potatoes are fork tender and golden brown (about 30 minutes). Sprinkle with salt and pepper.

Re: The 09er's Official Newlyweds Cookbook - If you want your recipe in the cookbook it has to be on THIS thread.

Cheddar Sausage Bites

Ingredients:

1 pound bulk pork sausage
1 1/4 cups whole wheat flour
1 cup cheddar cheese
2 table spoons of Dijon Mustard
2 teaspoons chopped fresh thyme (or red pepper flakes for a spicier verson)
2 teaspoons baking powder
3/4 teaspoon salt
1 small yellow onion, finely chopped

(also you can add some chopped dried cranberrys)

Preheat oven to 350F. Line a large baking sheet with parchment paper. In a large bowl combine all ingredients. Shape mixture into twenty-four 1 1/2 inch ball and arrange on prepared baking sheet about 1 inch apart. Bake until cooked through and golden brown, about 30 minutes. Drain on paper towels. Serve warm or at room temperature
(with cranberry sauce for dipping if desired)

Re: The 09er's Official Newlyweds Cookbook - If you want your recipe in the cookbook it has to be on THIS thread.

Asian Shredded Beef (for the slow cooker)

4 pounds boneless beef or pork roast
1/2 cup soy sauce
1/2 cup hoisin sauce
6 tablespoons ketchup
6 tablespoons honey
2 teaspoons Chinese 5-spice powder
2 teaspoons garlic powder (or 6 cloves, minced)

Use a 5 quart slow cooker. Trim any visible fat from the meat, and plop it into your stoneware. My meat was fresh, but it's okay if your meat is still frozen. Sprinkle the dried spices directly onto the meat, and top with the ketchup and honey. Pour in the soy and hoisin sauces. Cover and cook on low for 8-9 hours, or until meat shreds easily with a fork. You may need to take the meat out and cut in chunks after 8 hours, then turn to high for an hour or so to get it to shred nicely (I did this).

Serve over white or brown basmati rice, or over shredded cabbage.

You can use ginger instead of 5 spice powder, FYI

Re: The 09er's Official Newlyweds Cookbook - If you want your recipe in the cookbook it has to be on THIS thread.

This is an appetizer

Artichoke Parmesan Crostini

8 slices (¼” thick) baguette
2 Tbsp olive oil
coarse salt and ground pepper
1 jar (6.5 oz) marinated artichoke hearts, drained, rinsed, and patted dry
¼ c shredded Parmesan cheese, plus more for garnish
1 Tbsp chopped fresh parsley

1. Preheat oven to 350.
2. Brush baguette slices on both sides with a total of 1 Tbsp of olive oil, season with salt and pepper. Place on a baking sheet and bake, turning over once, until golden (10-12 minutes). Cool.
3. Meanwhile, make topping. Finely chop artichokes and combine in bowl with Parmesan, parsley, and remaining tablespoon of oil.
4. Dividing evenly, spoon topping over crostini, and garnish with additional Parmesan, if desired.

Re: The 09er's Official Newlyweds Cookbook - If you want your recipe in the cookbook it has to be on THIS thread.

Horseradish Crusted Flank Steak

1 ½ lbs flank steak, cut into 4 equal pieces
Prepared horseradish, squeezed of excess liquid (with liquid squeezed out, should be 1/3 cup)
1 Tbsp vegetable oil
coarse salt and ground pepper

1. Heat broiler.
2. Combine horseradish with vegetable oil.
3. Season steaks on both sides with salt and pepper. Place on broiler pan; put horseradish mixture on top of steaks.
4. Broil until crust is slightly browed and steak is cooked until desired doneness, 5-7 minutes for medium rare.

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Rigatoni with Sausage and Parsley

1 lb rigatoni
1 lb spicy Italian sausage
2 medium red onions, halved and sliced, ¼” thick
1 can (14.5 oz) reduced-sodium chicken broth
½ c grated Parmesan cheese (plus more for garnish)
3 c packed fresh Italian parsley leaves

1. In a large nonstick skillet over medium heat, cook sausage until browned, breaking apart large pieces with a wooden spoon (about 5 minutes). Reduce heat to medium.
2. Add onions, cook, stirring occasionally, until onions are caramelized and sausage is cooked through (3-5 minutes). Add broth, cook until heated through (3-5 minutes)
3. Meanwhile, in a large pot of boiling salted water, cook pasta until al dente. Drain, return to pot.
4. Add sausage mixture, parsley, and Parmesan, toss to combine. Season with salt and pepper.

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Lemon Chicken Cutlets

-note: you can do this with shrimp instead of lemon, great both ways

Marinade:
4-5 thin chicken cutlets
1 ½ Tbl. butter
1 Tb. fresh squeezed lemon juice
1 ½ Tbl. olive oil
1 small clove garlic, mashed
½ tsp. oregano leaves
¼ tsp each freshly ground sea salt and pepper

In a small saucepan, melt butter; add lemon juice, olive oil, garlic, oregano, salt and pepper and bring to a boil.
Reduce heat to low and let simmer for one minute.
Transfer to shallow glass bowl; let cool slightly.
Add chicken and turn to coat with marinade.
Cover and refrigerate overnight (or for at least 1 hour).

Ingredients:
4 Tbl. butter, divided
2 Tbl. olive oil
1 cup chicken broth
1/8 cup fresh lemon juice
2 lemon slices and 1 tsp chopped fresh parsley for garnish

In large skillet, heat 2 Tbl butter and olive oil over medium-high heat until hot. Cook cutlets on each side about 5 minutes or until the juices run clear. Remove from pan; keep warm.
Melt remaining 2 Tbl butter in same skillet. Stir in chicken broth and heat to boiling.
Remove from heat and stir in lemon juice and parsley. Season with salt and pepper. Serve lemon sauce with cutlets. Garnish with lemon slices and parsley.

Re: The 09er's Official Newlyweds Cookbook - If you want your recipe in the cookbook it has to be on THIS thread.

This is a vegetable or a side. it makes a lot.

Spaghetti Squash with Garlic

2 spaghetti squash
2 Tbsp olive oil
2 garlic cloves, slivered
coarse salt and ground pepper

1. Preheat oven to 400.
2. With a fork, prick squash in several places. Place on a rimmed baking sheet, bake until soft to the touch (about 1 hour).
3. When cool enough to handle, halve squash crosswise. Scoop out seeds; discard. Scrape flesh into strands.
4. In a large skillet, heat oil over low heat. Add garlic cloves; cook until fragrant and just starting to color (about 5 minutes). Add squash – season with salt and pepper.
5. Cook, tossing frequently, until squash is very hot, about 5 minutes.

Re: The 09er's Official Newlyweds Cookbook - If you want your recipe in the cookbook it has to be on THIS thread.

Okay, I think this is my last recipe, but of all the things I make, this is the most frequently requested. I am not a fan of mayo or cream cheese or things like that, so this is a clam dip recipe that doesn't call for any of that. People ask for this ALL of the time. It is super easy, we have it at every holiday, shower, party, etc.



Sandra’s Clam Dip

2 cans minced or chopped clams (retain the liquid of 1 can)
1 medium onion, chopped
2 cloves garlic, minced
½ stick butter

Sauté onion & garlic in butter until soft.


In a separate dish, mix together:

½ cup seasoned breadcrumbs
1 tsp. fresh lemon juice
½ tsp. oregano
½ tsp. basil
4 oz. Mozzarella cheese, diced & cubed
1 Tablespoon Parmesan cheese

Add onion & garlic mixture, clams & juice from 1 can. Mix well. Bake at 350º in buttered casserole dish for 20 to 25 minutes.

Re: The 09er's Official Newlyweds Cookbook - If you want your recipe in the cookbook it has to be on THIS thread.

Au Gratin Potatoes
WW -3 pts

Cooking Spray
1 Tbsp butter
1 medium onion(s), thinly sliced
2 tbsp all-purpose flour
2 C. fat-free skim milk
2 lb. uncooked yukon gold potatoes, thinly sliced
1 C. low-fat shredded cheddar cheese
1 tsp table salt
1/4 tsp black pepper

Preheat oven to 375F. Coat a 2-quart covered baking dish with cooking spray.

Melt butter in a large pot over medium heat. Add onion and cook, stirring occasionally, until onion begins to brown, about 5 minutes. Stir in flour, add milk slowly, stirring. Add potatoes and stir to mix. Bring to a boil. Stir in 3/4 cup of cheese, salt and pepper.

Pour mixture into prepared baking dish and level out the surface. Bake for 1 hour, uncovered. Cover and bake until potatoes are fork-tender, about 20 minutes more.

Change temperature to broil. Sprinkle remaining cheese over potatoes. Broil 6 inches from the heating element until the cheese is golden brown, about 1 - 2 minutes. Allow to cool for 5 minutes before slicing into 8 pieces.

Re: The 09er's Official Newlyweds Cookbook - If you want your recipe in the cookbook it has to be on THIS thread.

DH & I usually cheat and buy the premade fondue mixtures from the super market..
But from scratch is really good too!
Recipe care of fonduebits.com

Swiss Three Cheese Fondue

INGREDIENTS
½ lb grated Gruyere cheese (rind removed)
½ lb grated Emmentaler cheese (rind removed)
3 oz (1/2 cup) grated Appenzeller cheese (rind removed)
1 clove garlic
1 cup dry white wine
1 tablespoon fresh lemon juice
3 ½ teaspoons cornstarch
1 tablespoon kirsch (optional)
pepper and nutmeg to taste


DIRECTIONS
1. Rub the inside of a medium saucepan with the peeled garlic clove. Throw away the garlic. Add the wine and lemon juice and bring to a simmer over medium heat.

2. In a medium bowl, mix the Gruyere Appenzeller and Emmentaler cheese with the cornstarch and toss. Stir the cheese mixture into the wine one small handful at a time. Make sure each handful is completely melted before adding another. The fondue can bubble a bit, but don't let it boil. Season with the nutmeg and pepper. Stir in kirsch (optional).

3. Transfer to a cheese fondue pot and keep warm with burner. Serve right away

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From bhg.com

Apricot Pork with Garlic Green Beans

Start to finish: 20 min

Ingredients
1 Tbsp. olive oil
4 1/2-inch-thick pork rib chops
Salt and ground black pepper
4 apricots, pitted and cut in wedges
2 Tbsp. honey
3 cloves garlic, sliced
1 lb. green beans, trimmed, if desired

Directions
1. In an extra-large nonstick skillet heat the oil over medium-high heat; lower heat to medium. Lightly sprinkle chops with salt and pepper. Cook chops in hot oil for 5 minutes, turning once. Add apricots, honey and garlic to chops in skillet; cover and cook 5 to 7 minutes or until apricots are tender and pork is slightly pink in center.

2. Meanwhile, in a 2-quart microwave-safe dish combine beans and 1/4 cup water. Cook, covered, on 100 percent (high) power 6 minutes, stirring once; drain.

3. To serve, spoon cooking juices from skillet over pork, apricots, and beans. Makes 4 servings.