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

SLOW COOKER CHICKEN TACOS

4 frozen chicken breasts
1 packet taco seasoning
1/2 cup salsa
1/2 cup water
2 TBS Corn Starch

Put all in slow cooker and cook on low for 8-9 hours

Shred with two forks

Serve with tortillas, nachos, salad, etc.

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

CHICKEN & CASHEW STIR-FRY


1 bunch scallions
1 lb skinless boneless chicken
½ tsp salt
¼ tsp black pepper
3 tablespoons vegetable oil
1 red bell pepper, chopped
4 cloves garlic, finely chopped
1 ½ Tbs finely chopped peeled fresh ginger
¼ tsp dried hot red-pepper flakes
¾ cup reduced-sodium chicken broth
1 ½ Tbs soy sauce
1 ½ tsp cornstarch
1 tsp sugar
½ cup salted roasted cashews




DIRECTIONS:
1. Chop scallions, separating white and green parts
2. Pat chicken dry, cut into ¾ inch thick pieces, toss with salt & pepper
3. Heat a wok or 12-inch skillet over moderately high heat until a drop of water evaporates. Add oil, swirling to coat.
4. Stir-fry chicken until golden in places and just cooked through, 4 to 5 minutes. Transfer to plate with a slotted spoon.
5. Add bell pepper, garlic, ginger, red-pepper flakes, and scallion whites to wok and stir-fry until peppers are just tender, 5 to 6 minutes.
6. Stir together broth, soy sauce, cornstarch and sugar then stir into vegetables in wok.
7. Reduce heat and simmer, stirring occasionally until thickened 1 to 2 minutes.
8. Stir in cashews, scallion greens and chicken along with any juices that accumulated on plate.
9. Serve over rice

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

CHOCOLATE GANACHE PIE


1 Pie Shell
Seedless Preserves (apricot, strawberry or raspberry)
2 Cups heavy cream
1 lb semi-sweet chocolate -- chopped


Brush preserves in pie shell.
Heat cream over medium-high heat until it almost reaches a boil and begins to rise in the saucepan.
Pour immediately over chopped chocolate.
Stir gently to melt
Pour chocolate in pie crust, chill and serve with piped whipped cream

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

Corn Casserole

1 (15 ¼ oz) can whole kernel corn
1 (14 ¾ oz) can cream-style corn
1 (8 oz) package Jiffy Corn Muffin Mix
1 cup sour cream
1 stick butter, melted
1 to 1 ½ cups shredded cheddar

Preheat oven 350 degrees

In a large bowl, stir together the 2 cans of corn, corn mix, sour cream and melted butter.

Pour into a greased 9x13 casserole dish.

Bake 45 minutes or until golden brown

Remove from oven and top with cheese. Bake an additional 5 – 10 minutes or until cheese is melted
Let stand for 5 minutes

Serve warm

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

hope I'm not posting too many...I happen to keep all my recipes in the computer so it's easy to copy and paste

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

Last one


Mediterranean Chicken


1 Jar ((7 oz) roasted red peppers, drained
1 Can (2.25 oz) sliced pitted ripe olives, drained
1 Cup Italian dressing
1 tsp dried oregano
2 ½ lb chicken breast




1. Puree red peppers and olive in blender
2. Add dressing and oregano
3. Marinate chicken in 1 cup of marinade, turning occasionally. Refrigerate remaining marinade.
4. Grill/Sauté chicken turning once and brushing marinade until cooked.
5. serve with remaining marinade

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

One More

CLAM DIP


3 cans minced clams, drained
2 Tbs milk
11 oz cream cheese
1 tsp Tabasco
1 Tbs lemon juice
1 bunch of scallions chopped, about 1 ½” of each
1 sleeve of Ritz crackers, crushed




1. Cream cheese
2. Mix in all other ingredients
3. Put in 9” pie pan

Bake: 350 degrees
Time: 30 minutes

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

bump

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

Hot Spinach & Artichoke Dip

1 (8 oz.) pkg cream cheese softened
1/4 c. mayonnaise
1/4 c. grated parmesan cheese
1/4 c. mozzarella cheese (I use shredded)
1/2 c. frozen chopped spinach (drained/chopped)
1 clove garlic – minced
1/2 tsp. basil
1 (14 oz.)can artichoke hearts, drained & chopped
salt & pepper to taste

- Preheat oven to 350 degrees.
- Mix all ingredients except mozzarella cheese. Put into a greased baking dish.
- Top with mozzarella.
- Bake about 20 minutes until bubbly and lightly browned.

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

If you don't have Mandy's Macaroons in here, you MUST because they are FABULOUS!!!!

So this is from MrsJuneB2B, not me... but it would be a serious shame for our cookbook not to have this recipe:

**************
Mandy's macaroons:

ingredients:
4 large egg whites
1 1/2 teaspoons vanilla
2/3 cup sugar (i put a little less)
1/4 cup all-purpose flour
3 1/2 cups lightly packed sweetened flaked dried coconut

Optional chocolate dip:
4 ounces of semisweet chocolate, chopped 1 to 2 tablespoons of butter

Prep:
1. In a bowl with an electric mixer on high speed, beat egg whites until whipped - like frothy marshmallow

2. Beat in vanilla, sugar, and flour until well blended. Stir in coconut.

3. Either drop by teaspoon or pipe in piping bag with LARGE round tip (to avoid clogging) onto parchment paper lined sheets to make little peaks with the batter - Bake in 325 oven until macaroons are golden, about 20 minutes. If baking more than one pan at a time, switch pan positions halfway through baking. With a wide spatula, or with fingers carefully, peel macaroons off paper and set on racks to cool completely.

For dip:
4. In a heatproof bowl set over a pan of simmering water (bottom of bowl shouldn't touch water), stir butter and chocolate until melted and smooth, at least 5 minutes. Hold a macaroon by top and dip to cover bottom and up the sides slightly. Set on new parchment paper on sheet, dipped side down. Repeat for remainder. Chill, uncovered until chocolate is firm.

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

Virtually Sugar-Free Pumpkin Cheesecake

From Mandy’s Kitchen :o)

I developed this for my FIL because he’s diabetic. It’s SO good that it’s the only version that I made now, even for the rest of my family! It’s light, delicious and not INCREDIBLY bad for you!

I use the word Scant a lot in this recipe. In case you don’t know what it means= not quite, slightly less



Ingredients:
Crust:
1 C Graham Cracker Crumbs
>1/4 Cup Splenda (scant)
¼ Cup melted margarine

Filling:
2 lbs cream cheese (room temp)
>1/2 Cup Brown Sugar Spenda (scant, NOT packed)
>1/2 Cup Splenda (scant)
2 TBS Wheat flour
1 tsp cinnamon
¼ tsp nutmeg
5 eggs
15 oz. can pumpkin puree
1 ½ tsp vanilla

Steps:
CRUST:
1. Wrap the outside of pan with aluminum foil to prevent water leaking into the pan! (I’ve never found a springform pan that doesn’t leak slightly)
2. Combine all ingredients. Press into bottom of a 9” or 10”, 2” deep, springform pan. Bake crust at 350 degrees for 10 minutes until hard and lightly browned. Set to the side and allow to cool.

FILLING:

1. Blend cream cheese, sugars and spices on low speed till softened. Stop and scrape the bowl and beater several times. Do NOT whip a lot of air into the batter as this can contribute to cracking.
2. Blend in flour.
3. Blend in eggs, 1 at a time, scraping bowl before adding the next egg.
4. Blend in pumpkin in 3 additions, scraping after each addition. Blend in vanilla.
5. Pour batter into prepared pan.
6. Bake in a waterbath, at 350 degrees, approximately 1 hour, or until the cheesecake yields a firm jiggle when gently touched. If you want to be certain the cheesecake is done, check temperature in the very center with an instant-read thermometer. A range of 150- 160F degrees indicates doneness.
7. Remove from water bath carefully, let cool 5-10 minutes, then gently run a knife around the edge of the cake. This will help the cake contract without cracking.
8. Cool to room temperature away from drafts. Refrigerate overnight before unpanning.
9. To unpan a cheesecake from a springform pan, first cut around the edge, then warm the bottom on a stovetop until the bottom feels warm, then release the clasp. Using a long, metal spatula, slide the cake onto a serving platter.
10. Garnish with whipped cream and a sprinkle of cinnamon.
11. Serves 12-20 people (depending on the size of your slices)
12. *You can substitute real sugars for Splenda, this makes the cheesecake VERY rich and filling (smaller slices are recommended in this case!)

Category: Dessert

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

aww, thanks sandy!! i'm so honored!!

here's a picture of them to match! you know me and my pictures! :o)

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

I made them without the chocolate dip a few weeks ago and they were such a hit! I'm going to make them again for this weekend when I visit my great aunt & uncle -- and my uncle was a baker and has taught baking for years!

When you move down here, we'll go visit them and you guys can talk lol.

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

haha! awesome! well definitely lemme know what they think! i'm glad you liked them! :o)

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

Super Simple Devilled Eggs
*I take pictures of EVERYTHING!

Ingredients:
1 dozen eggs
1/3 Cup Mayonnaise (or to taste)
1 – 2 tsp of Yellow Mustard
Salt & Pepper (to taste)
Paprika
*1 tsp chopped chives as garnish (optional)



Steps:
1. Hard-boil the eggs. Fill up a large saucepan halfway with water and gently add the eggs. Cover the eggs with at least an inch of water. Add a teaspoon of vinegar to the water (this will help contain egg whites from leaking out if any of the shells crack while cooking). Add a pinch of salt to the water. Bring the water to a boil. Cover, and remove from heat. Let sit covered for 12-15 minutes. Drain hot water from pan and run cold water over the eggs. (At this point if you crack the eggshells while the eggs are cooling, it will make it easier to peel the shells.) Let sit in the cool water a few minutes, changing the water if necessary to keep it cool.
2. Peel the eggs. Using a sharp knife, slice each egg in half, lengthwise. Gently remove the yolk halves and place in a small mixing bowl. Arrange the egg white halves on a serving platter.
3. Using a fork, mash up the yolks and add mustard, mayonnaise, and a sprinkling of salt and pepper. Spoon egg yolk mixture into the egg white halves. * You can also put filling in a pastry bag and using a large STAR tip, squeeze the filling into the egg halves to give it a fancier look. I always do this for the WOW factor
4. Sprinkle with paprika.
5. Garnish with copped chives if so desired. (I omit this because I'm allergic)

Serves: 24

Category: Appetizers

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

Thyme, Garlic and Pepper Braised Chicken Breast over Brown Rice

Ingredients:
6 oz of Cubed Chicken Breast
Fresh, minced garlic (or garlic powder) - to taste (I add a LOT of garlic, because we LOVE garlic)
½ tsp Thyme
1 tsp black pepper (or to taste) – I add a LOT because I love the spice of the black pepper
1 TBS Mrs. Dash (Original or Garlic & Herb)
1 TBS Extra Virgin Olive Oil

Additional Ingredients:
1 Cup of (Organic) Tomato Sauce
1 Boil-in-Bag package of 10-minute Brown Rice



Steps:
1. In a medium sauce pan, bring water to a boil (for rice)
2. In a medium-sized skillet pan over medium-high, heat olive oil and spices.
3. Add chicken and stir to coat chicken with oil/spice mixture already in pan.
4. Cover and reduce flame to med-low. Stir occasionally. This makes a spicy sauce for the chicken and helps to make chicken fall-apart tender.
5. Once chicken is cooked through (approx. 12 minutes), add the tomato sauce.
6. At this time, water should be boiling. Add rice and cook for 10 minutes.
7. Turn flame up under skillet, keep covered and allow sauce and chicken to boil and reduce. Stir occasionally.
8. Once done, serve over rice.

Serves 2. **This can be amended to cook for several more. My rule of thumb is 3 oz of chicken per person. Each bag of rice serves 2 people, so adjust accordingly. This is a very QUICK, easy and delicious meal that I make for us almost 3 nights a week (Takes 25 minutes start to finish). It’s very healthy and provides a nice lean protein, antioxidants and whole grains.

Category: Poultry

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

So I'm not going to be able to attend the G2G how am I going to get a copy of this cookbook?

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 Almostawife

So I'm not going to be able to attend the G2G how am I going to get a copy of this cookbook?

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I am going to make it a pdf and then we will figure out how to get it to people who want it, but that means printing it yourself. i will make sure you can get it though.

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

Thanks