Lemon Shrimp with Parmesan Rice

Susan Greeley

• 2 cups chicken broth

• 2 cups uncooked instant rice

• 1 pound uncooked medium shrimp, peeled and deveined

• 1/2 cup chopped green onions

• 2 tablespoons butter

• 2 tablespoons olive oil

• 2 teaspoons minced garlic

• 3 tablespoons lemon juice

• 1/4 teaspoon pepper

• 1/2 cup grated Parmesan cheese

• 2 tablespoons minced fresh parsley

Italian Pasta
Salad

Alexandra Fabian

• 16 oz pasta (I like to use gemelli)

• 1/2 olive oil

• 1/4 cup rice wine vinegar

• 1/2 tbs onion powder

• 1/2 tbs garlic powder

• salt and pepper to taste

• 2 cans black olives ( 1 slices and 1 chopped)

• 1 red onion chopped

• 1 extra large cucumber chopped

• 1 container cherry tomatoes halved

• 1 1/2 cups sliced assorted colors sweet peppers

• 1 cup grated parmesan cheese

• 1 cup shredded italian cheese

• 16 fl oz olive garden signature dressing

Boil pasta for the low end of the directed time range. Drain pasta and rinse with cool water. Put the drained pasta into extra large mixing bowl and mix in the olive oil, vinegar, and spices. Put into refridgerator to cool while you do your chopping.

Add all the veggies and cheeses into the pasta mixture and mix well. Slowly add the dressing. This is done to taste and generally takes 3/4 of the bottle. I like to add a little bit right before serving. Make sure to stir the salad very well before serving.

Grandma’s Oatmeal Cake

Terri Rucevice

• 1 cup rolled oats

• 1 ¼ cups boiling water

• ½ cup butter

• 1 cup white sugar

• 1 cup packed brown sugar

• 2 eggs

• 1 ⅓ cups all-purpose flour

• 1 teaspoon baking soda

• ½ teaspoon salt

• 1 teaspoon ground cinnamon

• ½ teaspoon ground nutmeg

• 1 teaspoon vanilla extract

• 6 tablespoons melted butter

• 1 ½ cups packed brown sugar

• ¾ cup evaporated milk

• 1 ½ cups flaked coconut

• 1 ½ cups chopped walnuts

• 1 teaspoon vanilla extract

Pour water over oats, let stand.

Cream 1/2 cup butter or margarine and sugars. Add eggs and blend in a large mixing bowl. Sift the flour, baking soda, salt, cinnamon and nutmeg together. Add to sugars and egg mixture. Add vanilla and oats mixture, blend well.

Pour batter into a 9 x 13 inch pan.

Bake in a preheated 350 degrees F (175 degrees C) oven for 30-40 minutes.

To Make Icing: Mix together 6 tablespoons melted butter, 1 1/2 cups brown sugar, 3/4 cup evaporated milk, coconuts, nuts, and 1 teaspoon vanilla.

Pour this coconut concoction over the hot cake.

Put cake under broiler, and watch close so nuts don't burn, about 5-10 minutes. Serve hot or let cool. This is a great cake for any sweet tooth. It is good served hot with a scoop of vanilla Ice Cream.

Enjoy.

Maine’s Giant Mocha Whoopie Pie

Terri Rucevice

• 2 Cups Shortening

• 4 Cups Sugar

• 4 Eggs

• 2 t. Vanilla

• 8 Cups Flour

• 2 t Salt

• 2 Cups Cocoa

• 4 t Baking Soda

• 2 Cups Buttermilk

• 2 Cups hot coffee

• 2 C Shortening,

• 5 C Powdered Sugar

• 2 Cups Peanut Butter

• 1 T Vanilla

• Enough Milk to get to frosting consistency

Preheat oven 350* Bake for 20 minutes or until the toothpick comes out clean.

• 2 Cups Shortening

• 4 Cups Sugar

• 4 Eggs

• 2 t. Vanilla

SIFT TOGETHER and add to creamed mix above:

• 8 Cups Flour

• 2 t Salt

• 2 Cups Cocoa

• 4 t Baking Soda

Add to the above once blended:

• 2 Cups Buttermilk

• 2 Cups HOT Coffee

Mix at high speed to add air to cake mixture before pouring onto Pizza Pans. (This makes a very large Woopie Pie) or a very large batch of regular pies.

Frosting:

Blend at high speed the following:

• 2 C Shortening,

• 5 C Powdered Sugar,

• 2 Cups Peanut Butter-

• 1 T Vanilla

Enough Milk to get to frosting consistency.

Best enjoyed with a Big glass of milk… 

Cheesecake

Rhonda Emmons

Crust

• 1 1/2 cups all-purpose flour

• 6 tbsp granulated sugar

• 1 tsp fresh lemon peels, grated

• 12 tbsp margarine, at room temperature

• 2 jumbo egg yolks, slightly beaten

• 1 tsp pure vanilla extract

Filling

• 6 (8 oz) packages cream cheese, at room temperature

• 1 tsp pure vanilla extract

• 1 tsp fresh lemon peels, grated

• 2 cups granulated sugar

• 4 tbsp all-purpose flour

• 1/2 tsp salt

• 4 jumbo eggs

• 2 jumbo egg yolks

• 1/2 cup whole milk

Topping

• 2 (21 oz) cans Cherry, Blueberry, or Strawberry Pie Filling

Preheat oven to 400 F.

Crust

In a medium bowl, combine the first three ingredients. Cut in the margarine until crumbly. Add egg yolks and vanilla; mix well. Pat about 1/3 of dough on the bottom of a 10 inch springform pan (side removed). Bake at 400 F., about 8 minutes, or until golden; cool. Install pan side and butter surface. Pat remaining dough on pan side. Be sure to seal side to bottom while placing dough to side of pan.

Preheat oven to 450 F.

Filling

In a large bowl, beat softened cream cheese until creamy; add vanilla and lemon peel; mix well. In a small bowl, mix sugar, flour, and salt; gradually blend into cheese. Add eggs and egg yolks all at once; beat just until blended. Gently mix in milk. Pour filling into crust lined pan.

Bake at 450 F. for 10 minutes; reduce heat to 300 F. and bake 55 minutes or until center appears set. Remove from oven and cool for 15 minutes. Slowly release springform. Cool 1/2 hour more, then remove pan sides. Cool 2 hours more then pour cherry topping ( or other fruit topping) over cheesecake. Put in refrigerator.

Chill overnight, slice, and serve. Keep refrigerated.

Fruit Pizza

Tracy Morgan

• 1 package of Pilsbury Sugar Cookie Dough

• 8 oz. Of Cool Whip

• 4 oz. Of Philadelphia Cream Cheese 

• 1/2 cup of sugar

• Chopped fruit 

Spread cookie dough onto a cookie sheet and bake as instructed on the Pilsbury package. 

In a mixing bowl, mix the Cool Whip, cream cheese and sugar until all ingredients are mixed well. 

Once the cookie dough has cooled, top with the Cool Whip mixture. 

After you have topped with the Cool Whip mixture, add your desired fruit. 

Marry Me Chicken

Teryn Fabian

• 2 lbs Boneless, skinless chicken breast

• Salt (to taste)

• Black Pepper (to taste)

• 1.5 TBSP Olive oil (or preferred choice)

• 2 cloves Minced garlic

• ½ cup Chicken broth (more if preferred)

• 1/3 cup Heavy cream (more if preferred)

• 1/5 cup Grated parmesan cheese

• 1/3 -2/3 cup Sun-dried tomatoes

• 2/3 Tsp. Oregano

• 1/3 Tsp. Crushed red pepper flakes ( omit if not desired)

• Basil for garnish (if desired)

Preheat oven to 375 degrees F. Adjust racks as needed so skillet can sit in center of oven. Place chicken breasts on cutting board and trim as needed, then pat chicken dry on all sides with paper towel.

Generously season all sides of chicken breasts with salt and pepper. Set aside.

Heat cast-iron skillet over medium-high heat. When skillet is warm, add olive oil and swirl pan to cover entire surface with oil.

When oil is hot and shimmery, place seasoned chicken breasts in skillet. Sear chicken breasts 3 to 4 minutes, or until lightly golden. Flip over and sear for another 3 to 4 minutes more. Transfer chicken to plate and set aside.

Return skillet to stovetop and reduce heat to medium-low. Add minced garlic, saute 1 to 2 minutes (until fragrant).

Add broth to skillet and stir, making sure to scrape up any browned bits of chicken or garlic that may be stuck to the bottom.

Spring Roll Salad with Peanut Dressing  

Terri Rucevice

• 4 ounces rice vermicelli noodles

• 2 cups julienned carrots 

• 1 cup bean sprouts 

• 1/2 cup fresh flat-leaf parsley leaves or cilantro leaves 

• 1/2 cup chopped fresh basil 

• 1/4 tablespoon chopped fresh mint 

• 6 Persian cucumbers, thinly sliced 

• 1 romaine heart, thinly sliced 

• Peanut Dressing (see recipe below)

• 2 tablespoons roasted and salted peanuts, chopped 

• 1/4 cup creamy peanut butter

• 2 tablespoons fresh lime juice 

• 1 tablespoon honey 

• 1 tablespoon unseasoned rice vinegar 

• 1 tablespoon soy sauce 

• 2 teaspoons sesame oil 

• 1 teaspoon sambal oelek 

• 1/2 teaspoon finely grated fresh ginger 

• 1 small garlic clove, finely grated 

Put the noodles in a large bowl and cover with boiling-hot water; let stand 3 minutes, then drain and rinse under cold water to cool. Drain the noodles very well, then transfer them to a large mixing bowl and use kitchen shears to snip the noodles a handful of times.

Add the carrots, bean sprouts, parsley, basil, mint, cucumber and romaine to the bowl with the noodles. Add the Peanut Dressing and toss to coat the noodles and vegetables. Transfer to a serving bowl and sprinkle with the chopped peanuts.

Peanut Dressing

Yield: About 1/2 cup

Whisk together the peanut butter, lime juice, honey, vinegar, soy sauce, sesame oil, sambal oelek, ginger and garlic in a small bowl. Thin out with a little water until a nice spoon able consistency.

Cauliflower Salad

Janet Lully

• 1 large head of cauliflower (you could also use cauliflower & broccoli)

• 1 packet of Dry Seasons Italian Dressing

• 1 cup of mayo

• 1 cup of Miracle Whip

• 1-1 ½ cups of thawed frozen peas

• 7 strips of cooked crispy bacon

Cut up cauliflower into bite size pieces.   Mix dry seasons Italian seasoning, mayo, and Miracle Whip.  Pour mixture over cauliflower and stir.  Add thawed peas, crispy bacon, stir again .  Refrigerate overnight to take on better flavor. 

Banana Bread

Cathy Lessard

• 1 Cup Sugar

• 1/3 Cup Margarine or butter softened

• 2 Eggs

• 1 ½ Cups of mashed banana ( 3 to 4)

• 1/3 Cup water

• 1 2/3 Cups flour

• 1 tsp baking soda

• ½ tsp salt

• ¼ tsp baking power

• ½ chopped  walnuts

Mix sugar & butter in large bowl add eggs mix.  Add bananas and water mix.  Stir in remaining ingredients.

Pour in greased 9” loaf pan and cover with nuts.

Bake in preheated oven at 350 for 55 to 60 minutes.

Tater Tot Casserole

Julie Steiner

• Cooking spray

• 2 pounds lean ground beef

• 2 cups frozen mixed vegetables, thawed

• 1 teaspoon salt

• ¼ teaspoon black pepper

• 2 teaspoons Italian seasoning

• 1 can condensed cream of mushroom soup

• ½ cup sour cream

• 2 cups shredded cheddar cheese, divided

• 1 bag tater tots

In a large skillet, cook the ground beef over medium-high heat until browned. Stir in the mixed vegetables, salt, pepper, and Italian seasoning Cook for 5 minutes.Transfer to the baking dish.

In a medium bowl, whisk together the soup and sour cream. Spread over the beef mixture. Sprinkle with 1 cup of the cheese. Spread the tater tots over the cheese.

Bake for 40 minutes. Sprinkle the remaining 1 cup cheese over the top and continue baking until the cheese is bubbling, about 10 minutes more.

Haddock Chowder

Emily Benecke

• 1-1.5Lbs Fresh Haddock Filet

• 4 cups of water

• 1 teaspoon salt

• 3 cups of diced potatoes (golden cooks best/fastest)

• 1 cup finely chopped White Onion

• ½ - 1 teaspoon pepper

• 1 cup heavy cream OR 1 can evaporated milk, can add more to make creamier if desired

• 2 tablespoons unsalted butter

• 1 cup finely chopped celery (if desired)

• 1-2 teaspoons finely chopped Parsley

• ½ tablespoon minced garlic

Place fish, water and salt in pan, bring to boil then reduce heat and simmer for 8-10minutes

Once fish is flakey a clear-white opaque color, remove from water, shred with fork and knife.

Add potatoes, onion, celery, parsley, garlic and pepper and bring to boil on medium heat

Once potatoes are soft, pour in milk and add butter.  Add fish back into pot. Simmer-Don’t boil for about 10minutes until hot.  Add extra seasonings if desired for flavor.

Add soup crackers and enjoy!

Summertime
Avocado Salsa

Alexandra Quimby

• 1 Green/ yellow or red Bell Pepper

• 1 Red Onion

• 2-3 Vine Ripe Tomatoes

• 2 Hass Avocados

• Salt & Pepper

• Half Lemon

• Corn Tortilla Chips

Start by cutting up the Bell Pepper, Onion, and Tomatoes into small chunks. Cut open your avocado, take the pit out and cut into small chunks. Add those Ingredients into a large bowl. Take your half lemon and squeeze it over the salsa. Add salt & Pepper to taste. Mix Everything and enjoy with Fresh Corn Tortillas!

If you would like a larger serving just double the ingredients

Red, White, &
Blue Dessert

Alicia Moore

• 1 Angel Food Cake

• 2 boxes vanilla or cheesecake instant pudding

• 4 cups milk

• 1 tub cool whip

• strawberries

• blueberries

First make pudding and set it set in refrigerator. Dice up angel food cake into bite size pieces. Clean the fruit and slice strawberries.

Layer the cake, then pudding, then berries. Repeat once. Top with cool whip and sprinkle with a few berries.