Wedding Forums > For Newlyweds Only > SUBMISSIONS NOW CLOSED: The 09er's Official Newlyweds Cookbook
SUBMISSIONS NOW CLOSED: The 09er's Official Newlyweds Cookbook
coldasice217
Posted: Jan 26, 2010 12:55 PM+
Posted: Jan 26, 2010 12:55 PM
Re: The 09er's Official Newlyweds Cookbook - If you want your recipe in the cookbook it has to be on THIS thread.
Honey Gorgonzola CrostinisIngredients:
French Bread
Gorgonzola
Honey
Dried Apricots
Directions:
Cut bread in to small slices. Crumble generous amount of gorgonzola cheese on top. Place a single dried apricot on top, and drizzle with honey. Bake at a low temperature until bread is crisp and cheese is soft. Serve warm.
Fruit and Nut Fudge
Ingredients:
1 bag semisweet chocolate chips
1 can sweetened condensed milk
1 1/2 teaspoons vanilla extract
1 bag dried blueberries
1/2 bag Craisins
1 bag chopped almonds
Unflavored cooking spray
Directions: In saucepan, melt together chocolate, sweetened condensed milk, and vanilla, stirring constantly. Once fully melted, fold in dry ingredients, still stirring constantly to prevent burning. When uniformly mixed, pour into sprayed aluminum tray. Chill for 2 hours, or until firm.
LadyDuda81509
Posted: Jan 26, 2010 01:04 PM+
LadyDuda81509
MEMBER SINCE: 5/09
TOTAL POSTS : 7762
WEDDING DATE: Aug 15, 2009
WEDDING LOCATION: Swan Club
Posted: Jan 26, 2010 01:04 PM
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:Jessica's Flower Pot Dessert (or Dirt Pudding)
Ingredients:
1 lg. pkg. Oreo cookies
1stick butter
1 (8 oz.) pkg. cream cheese
1 c. powdered sugar (i always add a little more to make it super sweet! hehe)
3 c. milk
2 pkgs. instant French vanilla pudding
1 (12 oz.) carton Cool Whip
Crush well one whole package of Oreo cookies. Set aside.
Cream together butter, cream cheese and powdered sugar.
In separate bowl, mix together milk, pudding mix, and Cool Whip.
Then mix both together
Layer oreos and pudding in a flower pot that is lined with plastic wrap (you dont want it to go thru the hole) make sure oreos is on the top layer add fake flowers to decorate..add gummy worms for extra effect!
or you can just put it in a regular bowl layering it, oreos, pudding, oreos pudding, oreos
Picture
Tracey1979
Posted: Jan 26, 2010 01:14 PM+
Posted: Jan 26, 2010 01:14 PM
Re: The 09er's Official Newlyweds Cookbook - If you want your recipe in the cookbook it has to be on THIS thread.
Posted by LadyDuda81509
This is a Dessert:
Jessica's Flower Pot Dessert (or Dirt Pudding)
Ingredients:
1 lg. pkg. Oreo cookies
1stick butter
1 (8 oz.) pkg. cream cheese
1 c. powdered sugar (i always add a little more to make it super sweet! hehe)
3 c. milk
2 pkgs. instant French vanilla pudding
1 (12 oz.) carton Cool Whip
Crush well one whole package of Oreo cookies. Set aside.
Cream together butter, cream cheese and powdered sugar.
In separate bowl, mix together milk, pudding mix, and Cool Whip.
Then mix both together
Layer oreos and pudding in a flower pot that is lined with plastic wrap (you dont want it to go thru the hole) make sure oreos is on the top layer add fake flowers to decorate..add gummy worms for extra effect!
or you can just put it in a regular bowl layering it, oreos, pudding, oreos pudding, oreos
Picture
I have had this before, it is so good.
LadyDuda81509
Posted: Jan 26, 2010 01:27 PM+
LadyDuda81509
MEMBER SINCE: 5/09
TOTAL POSTS : 7762
WEDDING DATE: Aug 15, 2009
WEDDING LOCATION: Swan Club
Posted: Jan 26, 2010 01:27 PM
Re: The 09er's Official Newlyweds Cookbook - If you want your recipe in the cookbook it has to be on THIS thread.
Dessert:I like to call these
Shenanigans
(the place i got the recipe just called them chocolate caramel oatmeal chews...boring!
Shenanigans became the name and EVERYONE swears by them! i get yelled at if i dont make them! i try to tell people i like to try new things! they dont care they want these!!!
Indredients:
2 cup quick or old fashioned oats (i always use quick)
1 ¾ cups flour, divided
¾ cups packed brown sugar
1 tsp baking soda
1 cup butter, melted
1 cup butterscotch caramel ice cream topping
½ cup chopped pecans
1 (6 oz.) pkg semi-sweet chocolate chips
Directions:
Preheat oven to 350.
Combine oats, 1 ½ cups flour, brown sugar and baking soda. Add butter and mix until crumbly. Reserve 1 cup of this crumb mixture.
Press remaining crumb mixture into the bottom of a greased 9x13 baker. Bake 15 minutes
Combine ice cream topping and ¼ cup flour. Whisk together until smooth.
Drizzle over the crust. Then spread to edges.
Combine the reserved crumb mixture and pecans in a bowl. Sprinkle this and chocolate chips evenly over the caramel mixture and bake for 15 to 18 minutes or until golden brown.
Remove from oven, cool completely and cut into bars.
YUMMMMMMM!
MLAngelo
Posted: Jan 27, 2010 10:56 AM+
Posted: Jan 27, 2010 10:56 AM
Re: The 09er's Official Newlyweds Cookbook - If you want your recipe in the cookbook it has to be on THIS thread.
Can I just say this cookbook is going to be awesome. I am so excited about it. Thanks girls for all the wonderful recipes. Don't forget the deadline to submit is Monday.
VallieGirl
Posted: Jan 28, 2010 12:32 PM+
Posted: Jan 28, 2010 12:32 PM
Re: The 09er's Official Newlyweds Cookbook - If you want your recipe in the cookbook it has to be on THIS thread.
I'm putting this recipe on bc I made it the other night and we couldn't believe how delish it was! I hope you guys will try it. It's from the Cambells soup site...delish I used cutlets instead of chicken breast though.Cruch Chicken
This extra-crunchy, oven-fried chicken is a favorite of both kids and adults -its secret ingredient is herb-seasoned stuffing.
1 can (10 3/4 ounces) Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
1/2 cup milk
4 skinless, boneless chicken breast half (about 1 pound)
2 tablespoons all-purpose flour
1 1/2 cup Pepperidge Farm® Herb Seasoned Stuffing, finely crushed
2 tablespoon butter, melted
• Heat the oven to 400°F. Stir 1/3 cup soup and 1/4 cup milk in a shallow dish. Coat the chicken with the flour. Dip the chicken in the soup mixture. Coat the chicken with the stuffing. Place the chicken onto a baking sheet. Drizzle with the butter.
• Bake for 20 minutes or until the chicken is cooked through.
• Heat the remaining soup and milk in a 1-quart saucepan over medium-high heat until the mixture is hot and bubbling. Serve the sauce with the chicken.
coldasice217
Posted: Jan 28, 2010 12:41 PM+
Posted: Jan 28, 2010 12:41 PM
Re: The 09er's Official Newlyweds Cookbook - If you want your recipe in the cookbook it has to be on THIS thread.
Tri-Color Farfalle SaladIngredients:
1 Box Tri-Color Farfalle
1 pound fresh mozzarella (brined or lightly salted)
1/4 lb roasted red peppers in oil
1/4 lb sundried tomatos in oil
Olive Oil
Balsamic Vinegar
Directions:
Cook pasta. When done, run under cold water. Chop fresh mozzarella in to cubes, and slice roasted red peppers into cubes. Combine pasta, peppers, mozzarella, and sundried tomatos in bowl. Drizzle with 1 part olive oil and 2 parts balsamic vinegar and toss. Serve cold.
springsandra
Posted: Jan 29, 2010 12:47 PM+
Posted: Jan 29, 2010 12:47 PM
Re: The 09er's Official Newlyweds Cookbook - If you want your recipe in the cookbook it has to be on THIS thread.
The tastiest eggplant you’ve ever had!Ingredients:
2 large eggplants
1-2 cloves garlic
Olive or vegetable oil
salt
Prep:
Cut the skin off two large eggplants and cut into 1 – 2 “ chunks.
Place chunks in a colander and salt liberally, covering the eggplant.
Allow to sit for 30 minutes, then rinse off clean.
To cook:
Heat about 2-3 tablespoons of oil in a large skillet
Chop one clove garlic and place in the oil.
Add the cleaned eggplant to the pan, coating with the oil. You may need to add a little additional oil.
Cook for 25-30 minutes on medium heat, stirring every few minutes to prevent sticking or burning, until eggplant is soft.
Optional: Add second chopped clove of garlic at end. (I never seem to need it.)
It comes out creamy, delicious, and wonderful. Great as a side dish, or add to a can of diced tomatoes for wonderful homemade pasta sauce!
VallieGirl
Posted: Jan 29, 2010 12:58 PM+
Posted: Jan 29, 2010 12:58 PM
Re: The 09er's Official Newlyweds Cookbook - If you want your recipe in the cookbook it has to be on THIS thread.
Do we have a Chicken Franciase Recipe? If not I have a really tasty one at home-I can add it later.
springsandra
Posted: Jan 29, 2010 01:01 PM+
Posted: Jan 29, 2010 01:01 PM
Re: The 09er's Official Newlyweds Cookbook - If you want your recipe in the cookbook it has to be on THIS thread.
Turkey MeatloafIngredients:
1 lb ground turkey (I prefer the 93% fat free)
Breadcrumbs (I use Italian style panko breadcrumbs, but any will do)
1 egg
Worcester sauce
Onion flakes
Salt & pepper to taste
Jarred tomato sauce that you like (I like tomato basil marinara)
Optional:
Fresh garlic or garlic flakes
Cooked eggplant
Cooked mushrooms
Prep:
Preheat oven to 350 degrees
Mix together ground turkey, egg, about 1 tablespoon worcester sauce, 2 tbsp onion flakes, and 1/3 cup breadcrumbs. Add some salt and pepper, or some multi-spice (Mrs. Dash or whatever you enjoy). Also put in approximately 1/3 of a cup of tomato sauce (I use a tomato basil marinara that I love from Trader Joe’s).
Optional: Add in fresh garlic (minced) or some garlic flakes, a cup of cooked eggplant, and/or a cup of cooked, chopped mushrooms to meat mix.
Form your meatloaf into a loaf shape and place into a pyrex casserole dish. Using a dish larger than the loaf allows the fat to drip down and not make the meat mushy after cooking. Place loaf in the center of the dish. Cover with a thin layer of the tomato sauce on the outside (all 3 sides).
Bake in over at 350 degrees for 1 hour.
MLAngelo
Posted: Jan 29, 2010 02:00 PM+
Posted: Jan 29, 2010 02:00 PM
Re: The 09er's Official Newlyweds Cookbook - If you want your recipe in the cookbook it has to be on THIS thread.
Posted by VallieGirl
Do we have a Chicken Franciase Recipe? If not I have a really tasty one at home-I can add it later.[/QUOTE
Actually I don't think we do.
VallieGirl
Posted: Jan 29, 2010 02:08 PM+
Posted: Jan 29, 2010 02:08 PM
Re: The 09er's Official Newlyweds Cookbook - If you want your recipe in the cookbook it has to be on THIS thread.
Posted by MLAngelo
Posted by VallieGirl
Do we have a Chicken Franciase Recipe? If not I have a really tasty one at home-I can add it later.[/QUOTE
Actually I don't think we do.
Awesome. I will post it tonight.
MLAngelo
Posted: Jan 30, 2010 01:06 PM+
Posted: Jan 30, 2010 01:06 PM
Re: The 09er's Official Newlyweds Cookbook - Reminder Cutoff Date Monday
Sorry I keep bumping this, but the cutoff date is Monday so I want to keep it on page 1 so people remember to add to it.I am loving this book. I keep making things in it.
coldasice217
Posted: Jan 30, 2010 01:26 PM+
Posted: Jan 30, 2010 01:26 PM
Re: The 09er's Official Newlyweds Cookbook - Reminder Cutoff Date Monday
I'm just finishing up the linzer tarts!Unfortunately I burned the first batch that went in, the bottom halves of the sandwich
I was able to salvage most of them with some scraping, and it seemed like only the ones from the center of the sheet were really burned, but the top halves came out perfectly. I can't win, I go from an oven that won't go up to temperature, to one that goes OVER temperautre, because this isn't the first thing I've burned following exact time and temperature instructions! 
Tracey1979
Posted: Jan 30, 2010 01:58 PM+
Posted: Jan 30, 2010 01:58 PM
Re: The 09er's Official Newlyweds Cookbook - Reminder Cutoff Date Monday
Posted by coldasice217
I'm just finishing up the linzer tarts!
Unfortunately I burned the first batch that went in, the bottom halves of the sandwich
I can relate, I just burned a pecan pie that I was making to bring to a friend's for dinner tonight. I followed the recipe exactly, but the pecans look all burnt on the top.
springsandra
Posted: Jan 30, 2010 02:38 PM+
Posted: Jan 30, 2010 02:38 PM
Re: The 09er's Official Newlyweds Cookbook - Reminder Cutoff Date Monday
DH made this soup for me today in our pressure cooker. It's AMAZING and so ridiculously simple! I had to share!!!! We don't have a lot of pressure cooker recipes yet, so I thought maybe more people would be interested in this.Pressure Cooker Chicken and Vegetable Soup
* 1 1/2 lbs boneless skinless chicken breasts
* 1 onion, coarsely chopped
* 1 cup carrot, peeled and cut in 1 inch chunks
* 1 cup celery, cut in 1 inch chunks
* 1/4 cup cilantro, chopped
* 1/2 cup green onion, chopped
* 3 garlic cloves, chopped
* 1 1/2 teaspoons salt
* 1/2 teaspoon black pepper
* 4 cups water
* 1 1/2 cups corn kernels, frozen
Cut chicken breasts into 1 inch cubes. Place chicken, onion,carrots, celery, cilantro, green onion, garlic, salt, pepper and water in pressure cooker. Lock lid into place. Over high heat, bring cooker up to pressure. Then reduce heat to maintain pressure and pressure regulator rocks gently. Cook for 8 minutes. Quickly release the pressure. (Follow your cooker's directions - this usually involved quickly immersing the pot in cold water for a few minutes until the pressure lowers.) Carefully remove lid and add frozen corn. Heat on medium heat until corn is tender.
springsandra
Posted: Jan 30, 2010 02:48 PM+
Posted: Jan 30, 2010 02:48 PM
Re: The 09er's Official Newlyweds Cookbook - Reminder Cutoff Date Monday
This is the chicken recipe we learned when we took our cooking class on our honeymoon while we were in Paris. Thus, the name.Honeymoon Chicken
1 chicken, whole
2 tbsp vegetable oil
2 carrots, sliced
1 onion, sliced
2 strips bacon
1/2 cup port wine
1/2 cup hot water
1 lb mushrooms, sliced
salt
pepper
In a large cast iron pot with a cover:
Brown onions for 1 minute in the oil over medium heat.
Add bacon, chicken and carrots and brown the chicken for 5 minutes on each side. Remove bacon.
Add wine, water, salt and pepper.
Put in oven at 375 F for 45 minutes.
Flip chicken halfway through and add water if necessary.
Meanwhile, cook mushrooms in oil and drain their liquid.
Remove chicken, add the liquid from the mushrooms and blend the carrots and onions with a stick blender to make a thick gravy.
Cut up the chicken and return it to the sauce, along with the mushrooms.
Enjoy!
springsandra
Posted: Jan 30, 2010 02:55 PM+
Posted: Jan 30, 2010 02:55 PM
Re: The 09er's Official Newlyweds Cookbook - Reminder Cutoff Date Monday
This is also from our HM cooking class.Thin peach tart on a bed of almond crust
Easy dessert
15 minutes preparation
bake 30 minutes
Ingredients and cooking method
8 peaches (or nectarines), cut in slices
1 cup ground almonds
1 egg
2 Tbsp butter
1/2 cup powder sugar
Heat the oven over medium hot (375F)
Mix in a bowl the ground almonds, egg, softened butter, sugar. Spread over a pie
pan. (We used mini pans)
Place the peaches in this spread.
Bake 20 minutes.
Remove, brush with some apple jelly to make it shine. Let cool and serve.
Debrian2009
Posted: Jan 30, 2010 05:01 PM+
Posted: Jan 30, 2010 05:01 PM
Re: The 09er's Official Newlyweds Cookbook - Reminder Cutoff Date Monday
Breakfast BakeIngredients:
1 Sausage Log (use 2 of the Zesty Bob Evans) You can also use other types of meat (i.e. bacon, ham)
8 Eggs
12 Slices of bread ripped up (stale is best)
4 Cups shredded cheese (I used cheddar)
4 Cups of milk
1 Tablespoon of powdered mustard
2 Tablespoons of Worcestershire Sauce
Salt and Pepper (Few shakes of each)
The night before:
1. Cook the meat.
2. Mix in a large bowl the 8 eggs, 4 cups of mile, tablespoon of powdered mustard, 2 tablespoons of worcestershire sauce and the salt and pepper.
3. In a 9 x 13 pan layer the following: 6 ripped up slices of bread, 2 cups of cheese, 1/2 cup of meat. Repeat again, 6 ripped up slices of bread, 2 cups of cheese and the rest of the meet.
4. Pour the egg mixture on top. Cover and store in fridge.
In the morning, preheat overn to 350 degrees.
Cook the mixture for one hour.
Debrian2009
Posted: Jan 30, 2010 05:09 PM+
Posted: Jan 30, 2010 05:09 PM
Re: The 09er's Official Newlyweds Cookbook - Reminder Cutoff Date Monday
This would fall under the Beef & Poulty Category. We usually serve it as a main dish.Stuffed Cabbage
Ingredients:
1 Large head of cabbage (About 4-5 lbs)
1 1/2 to 2 pounds of chuck chopped meat
2 Eggs
Salt and Pepper
1 Cup of cooked rice
4 Cans of Condensed Tomato Soup
4 Cans of Water
1 Cup of Ketchup
How to cook cabbage:
1. Take the head of cabbage and put in a pot and bring it to a boil, letting it cook halfway, approximately 20 to 25 minutes.
2. Drain the cabbage and let it cool.
How to put together meat mixture:
1. Take the chuck chopped and mix it with the 2 eggs, salt and pepper to taste and the cup of cooked rice.
Once the meat is mixed and the cabbage is cool, separate the cabbage leaves and put about the size of a meatball of meat in the center and wrap it.
Line each stuffed cabbage in a large pot.
After all the stuffed cabbages are in the pot, add the 4 cans of condensed tomato soup, 4 cans of water and the cup of ketchup.
Cover and let this come to a boil. Once it boils, lower the heat to a simmer and mix carefully until done which is about an hour to an hour and a half.
We usually serve the stuffed cabbage with mashed potatos and use the sauce in the pot as the gravy.
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