SUBMISSIONS NOW CLOSED: The 09er's Official Newlyweds Cookbook
Original post by MLAngelo
Submissions are now closed for the Newlywed Cookbook. I will be working over the next month to assemble the book. We have some wonderful recipes and I can't wait to see it all put together.
Book Contributors:Thank you for contributing to the book. You may receive an FM with a pdf file of a page from the book. This page (or pages) will contain your recipe(s). Please proof them and make sure that in the reformatting of the recipe I did not mess it up.
A special thank you to TomLaur0808 who has agreed to be the editor and proof the book.
While submissions are officially closed, I know what it is like to forget to post and want to be a part of the book. If you still want to post a recipe I will be happy to accept them until that section of the book has been roughed out. So far sections of the book that are finished include: Breakfast, Breads
INDEX the way it currently appears:
Cooking Tips - need more
Breakfast: Homemade Pancakes Krawchuk Waffles French Toast Casserole Upside Down Banana Walnut French Toast Coffee Cake Brown Sugar Bacon Bacon Pie Breakfast Casserole Breakfast Bake Veggie Medley Frittata
Appetizers: Fried Ravioli Asparagus Feta Phyllo Cups Zucchini & Cheese Crostini Artichoke Parmesan Crostini Honey Gorgonzola Crostini Mini Quiche Brie in a Pastry Monique's Taco Dip Spinach Dip to Die For Hot Spinach and Artichoke Dip Quick and Easy Chili Dip Allegra and Mike's Easy Traditional Guacamole Bean Dip Pizza Dip Fresh Tomato Salsa Buffalo Chicken Dip Buffalo Chicken Bites Cheddar Sausage Bites Maggie's Clam Dip Clam Dip Sandra's Clam Dip Clam Stuffed Mushrooms Cucumbers in Oil & Vinegar Bacon Wrapped Dates Super Simple Devilled Eggs
Chili & Soups Turkey Chili Turkey or Vegetarian Chili Healthy Turkey Chili Chili Soup Mexican Beef Chili Texas BBQ Chili Ultimate Chili Lentil Soup Chicken Noodle Soup Pressure Cooker Chicken & Vegetable Soup Healthy Sweet Potato Soup Chicken Corn Harvest Soup Italian Sausage Soup with Tortellini
Vegetarian/Salads: Tri Color Farfalle Salad Chick Pea Salad Russian Vinaigrette Blue Cheese & Pear Salad Swiss Three Cheese Fondue The Tastiest Eggplant You've Ever Had
Beef & Pork: Beef Stew Steak with Shallot Sauce Spanish Pepper Steak Horseradish Crusted Flank Steak Meatballs Yummy Meatloaf Bacon Wrapped Meatloaf Stuffed Cabbage Bifteki (Greek Hamburger) Asian Shredded Beef Easy Crockpot Pot Roast Maple Mustard Pork Loin w/ Roasted Potatoes Stuffed Pork Chops Apricot Pork with Garlic Green Beans Slow Cooker Pulled Pork
Poultry: Waldorf Chicken Salad Healthy Chicken Salad Johnny Casserole Turkey Meatloaf Chicken Stuffed with Prosciutto and Mozzarella Spicy Ranchero Chicken Slow Cooker Chicken Tacos Chicken Wreath Chicken Marsala Coq Au Vin Chicken Stew Honeymoon Chicken Glada's Chicken Saltimbocca Chicken Spinach Roll-ups Grilled Teriyaki Chicken Cider Chicken with Apple and Thyme Chicken with Lemon Lemon Chicken Cutlets Baked Chicken and Onion Rice Crispy Chicken Crunch Chicken Chicken Tikka Masala Greek Chicken Pasta Chicken Souvlaki Balsamic Basil Chicken Chicken with Honey Balsamic Glaze Thyme, Garlic, and Pepper Braised Chicken Breast over Brown Rice Mediterranean Chicken Chicken and Cashew Stir-Fry Roast Chicken Homemade Chicken Fingers
Fish: Salmon Kabobs Creamy Shrimp with Corn and Bacon Crab Cakes
Pasta: Linguine and Clam Sauce Shrimp and Angel Hair Pasta with Seafood Sauce - no name Super Easy and Healthy Pasta with Chicken Chicken Spinach Pasta Cheese Tortellini with Broccoli Tomatoes and Garlic Best Macaroni and Cheese (for grown-ups) Buffalo Chicken Mac and Cheese Pastitio
Vegetables and Side Dishes: Caramelized Onions Creamed Spinach Caramelized Brussel Sprouts Aunt Fanny's Baked Squash Broccoli Bake Stuffed Tomatoes Spaghetti Squash with Garlic Corn Casserole Souffleed Corn Pudding Spanish Rice (Rice with Corn) Arancini di Riso Mushroom Risotto with Peas Polish Pierogies Simple Dairy Free Mashed Potatoes Loaded Mashed Potatoes Au Gratin Potatoes Parmesan Steak Fries
Desserts and Baking: Blackberry Crumble Apple Walnut Crisp Pie Chocolate Ganache Pie Chocolate Chip Cookie Pie Chocolate Pudding Pie Best Cheesecake Ever Pumpkin Pie Virtually Sugar-Free Pumpkin Cheesecake Pumpkin Trifle Flan Jessica's Flower Pot Dessert (Dirt Pudding) Then Peach Tart on a Bed of Almond Crust Sweet Pineapple Surprise Suzanne's Banana Campfire Smores Cinnamon Rolls Monkey Bread Creamy Mint Brownie Wedges Raspberry-Chocolate Chip Blondie Bars Banana-Chip Bars Shenanigans Oreo Truffles Fruit & Nut Fudge
Cookies: Flourless Chocolate Walnut Cookies Peanut Butter Cup Cookies Peanut Butter and Nutella Cookies Simple delicious flourless peanut butter cookies Ultimate Chocolate Chocolate Chip Cookies Candy Cane Cookies Snickerdoodles Cream Cheese Sugar Cookies Sesame Cookies Pressed Sugar Cookies Very Simple Sugar Cookies/Cake Stained Glass Cookies Linzer Tarts Cranberry Pistachio Biscotti Mandy's Macaroons Coconut Macaroons
Beverages: Red Sangria Candy Cane Martini Butterscotch & Chocolate Martini Knock You on Your Butt Jello Shots Sherbet Punch
CURRENT CONTRIBUTORS: There will be a page in the book listing the contributors.
Re: The 09er's Official Newlyweds Cookbook - If you want your recipe in the cookbook it has to be on THIS thread.
Honey Gorgonzola Crostinis
Ingredients:
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
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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.
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
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
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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.
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
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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.
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
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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.
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
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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.
Tri-Color Farfalle Salad
Ingredients: 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
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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.
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
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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.
Do we have a Chicken Franciase Recipe? If not I have a really tasty one at home-I can add it later.
springsandra
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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.
Turkey Meatloaf
Ingredients: 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
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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.
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
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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.
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
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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
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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
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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 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!
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
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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
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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!
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
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Re: The 09er's Official Newlyweds Cookbook - Reminder Cutoff Date Monday
Breakfast Bake
Ingredients: 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
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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.
