Wedding Balls. Gross Family Wedding Classic!

20 oz. pkg. Oreos
1 pgk. cream cheese (8 oz.), softened
Approx. 1# white chocolate

1. Blend cookies until fine.
2. Pour over cream cheese; stir until all mixed.
3. Roll into 3/4" balls, and place on wax paper (Cookie sheet); cover/refrigerate for at least 1 hr.
4. Once cold, dip in melted chocolate
1. TO MELT CHOCOLATE: place in microwave for 1 1/2 minute intervals, and sit for the same amount of time in between.  Repeat until melted.
5. Let dry on counter; freeze or refrigerate once set.
   
6. 
   

Perfect Turkey & Gravy. *Rob's Go-To Turkey Recipe!

18# turkey, neck and giblets removed
2 cups kosher salt
1/2 cup butter, melted
2 Lg. onions, peeled/chopped
4 carrots, "--
4 stalks celery, "--
2 sprigs fresh thyme
1 bay leaf
1 cup dry white wine

1. Rub turkey in/out with salt.  Place bird in pot and cover with cold water.  Refrigerate for 12 hours, or overnight.
2. Preheat oven to 350 degrees; thoroughly rinse in/out of turkey, and discard the brine mix.
3. Brush turkey with 1/2 the butter.  Place breast-side down on roasting rack in shallow roasting pan.
4. Stuff cavity with 1 onion/half the carrots/half the celery, and 1 sprig thyme & bay leaf.  Scatter the rest in the pan base and cover with white wine.
5. Roast uncovered 3 1/2 to 4 hours; until internal temp of thigh is 180 degrees.  
6. WHILE ROASTING:  Turn it breast side up 2/3 through roasting time.  Brush with rest of butter.
7. Let stand 30 minutes before serving.  

GRAVY:

*SAVE water from boiled potatoes (mashed)

1. Liquid in roasting pan is used.  set aside 1/4 cup to pour over turkey just before serving.
2. Sift flour into liquid--just enough to absorb grease.  *If you do not have a sifter, shake some flour in cold water until pasty, then add to liquid.
3. Turn unit on until ix bubbles, and gradually add potato water "to taste"...then simmer for 3-4 minutes.
   

Bacon Wrapped Water Chestnuts.

Marinade:
2 garlic cloves, crushed
1/4 cup vegetable oil (best oil for this)
1/4 cup soy sauce
2 Tbsp. ketchup
1 Tbsp. vinegar
1/4 tsp. pepper

Marinate several cans of water chestnuts (2-3/the above proportions) for a few hours...stir occasionally to mix-in the oil.

STEPS:

1. Wrap 1/2 slice of bacon around chestnuts; hold in place with toothpick.
2. Coat with brown sugar.  Works well to dip both sides in a dish of brown sugar...
3. Broil @ 550 degrees for 10 minutes (flip half way through).
   

                                                           Ruby Reynolds, March 2011.

Butternut Squash Soup

Introduced by Holly during a Fall visit to Stamford, back in the day...

3 cups of peeled & cubed squash
1/2 a small/med onion, diced
2 Tbs butter
1 1/2 cups chicken broth

1/4 tsp. dried marjoram
1/8 tsp. black pepper
"pinch" of :  *aka, 1/4 of your "1/4 tsp.," or 1/16 tsp.

• crushed red pepper  
• allspice
• nutmeg
• ginger

1/2 pkg. cream cheese

DIRECTIONS:

1. In a large soup-sized pan, saute onions in butter until tender.  Add cubed squash and stir for a few more minutes to soften. 
2. Then add broth & all seasonings.  Bring to a boil, and cook until squash is tender.
3. Puree all of it in a blender (may have to be done in a few batches depending on blender size).  Add to it, and blend--as well--the cream cheese.
4. Return the creamy soup to the soup pan and keep warm.  DO NOT boil, again.  *If needed due to thickness, milk or cream will thin-it-out a little.
5. Add 1 1/2 VINEGAR; stir in.  *This gives a little tang; we often stir red wine vinegar, as well, into our individual bowls.

VERY GOOD, and FILLING!

                   Princess Vera, By Iris.

Fall Cherry Pie, by Monica Simpson

This couldn't be easier or yummier on a brisk fall day.  Eat your hearts out crafty apple bee-yotches!

1 can cherry pie filling

1 bag cranberries (not dried)

3/4 c sugar

2 T cornstarch

Mix all together really well.  Pour into pie crust - I  use mom's recipe.  Cover with foil and bake 50-60 minutes until crust slightly browned and center bubbly.  We eat this with vanilla pudding.

Chicken, Asparagus, Mushroom Crockpot Soup. Inspired by lunch duty @ CKS, Tampa.

Just eyeing up what I saw/ate at lunch duty:

2  large carrots, cut into coins

1/4 onion, peeled, but attached at the root

mushrooms, small can or  1 cup  small cut fresh 

5 (or so) asparagus, cut into 1-in.  pieces.

1 tsp. minced garlic

2 parsley sprigs 

"Good sprinkle" of Thyme

1 Bay Leaf

4-6 bone-in chicken thighs, remove any loose skin

3/4-1 tsp. salt

8 cups  chicken broth

Lemon juice

salt/pepper

1/4  cup chopped parsley leaves

Directions

1. Toss the carrots, onion, mushrooms, asparagus,  garlic, parsley sprigs, thyme, and Bay together in the slow cooker. 
2. Rub the chicken thighs all over with 3/4 to 1 teaspoon salt total, and put them on top of the vegetables. 
3. Add the chicken broth. Cover, and cook on low for 8 hours. Or high, 4  hours.
4. Before serving, remove chicken with slotted spoon, and remove any bones, skin, or any other yucky looking stuff aside from the meat, itself.  Dice the meat to bite-size pieces.   The chicken-it will mostly fall apart on its own. 
5. Add the shredded chicken and 1 tablespoon lemon juice  back to the broth.  Give a good stir.
6. Taste, and add more lemon juice and salt as needed. Stir in a good amount of pepper and the chopped parsley, and serve hot.

Yum!

*Not saying my proportions are perfect...but it is close enough.

Mrs. French's Apple Crisp.

8 c. sliced apples
1/2 c. OJ
1 1/2 c. sugar
1 1/2 c. flour
2 tsp. cinnamon
1/2 tsp. nutmeg.
1 c. butter (maybe a bit more)
dash of salt

*Rob recommends Granny Smith and/or Gala and/or Cortland.

1. Preheat oven to 375 degrees.
2. Place apples in a 9 x 13" pan.
3. Sprinkle with OJ.
4. Combine remaining ingredients, cutting in butter until crumbly.
5. Sprinkle over apples; OR
6. *as Rob does: press and roll it out as best you can a 9 x 13" top crust.
7. Bake for 45 minutes.
   

Chocolate Chip Cookies! (the one that hangs inside mom's cabinet)

2c flour
1tsp baking soda
1/2 tsp salt

1C butter
1/2C granulated sugar
3/4C brown sugar

2tsp vanilla
1 egg
2c choc. chip

375 degrees (start checking at 6-7)

Gwen's Mock Pierogi.

1. For 1 hour, sautee: 2 onions in 2-4 sticks of butter, AND all contents--juice and all--of a bag of sauerkraut (1#).
2.  A.fter one  hour, mix with prepared and strained .kluski (noodles; "Newmill," or Jewish product).

Ravioli Lasagna.

Frozen raviolis (I did half meat & half cheese)
1 pkg frozen chopped spinach (10 oz. blocked works; set out 1 hr. early to thaw; press out any water), or fresh
tomato sauce (I just used the 28 oz. Hunt's can)
shredded mozzarella (no more than an 8 oz. bag)

*Use approximately a 8 x 11" glass Pyrex dish to bake in.

1. Spread 1/2 cup hot pasta sauce into a greased baking dish.
2. Layer with 3 cups frozen meat or cheese ravioli (no need to thaw).
3. 1 and 1/2 cups fresh spinach (or half of the thawed spinach).
4. 1/2 cup mozzarella cheese
5. 1 cup pasta sauce.
6. Repeat the layers (ravioli/spinach/cheese).  Top with any remaining sauce.
7. Cover with any remaining  mozzarella (aim for 1/2 cup).
8. Bake uncovered at 350 for 45 minutes, or until edges are bubbly and cheese is melted.  Let stand 5 minutes.

Ice Cream Cake, Mom's Ice Cream Birthday Cake Recipe.

IRIS!!!

1 pkg. Oreos
1 stick butter (1/2 cup)
1/2 gal. vanilla ice cream (good idea if it is softened a bit for spreading)
1 sm. carton Cool Whip
Hershey's chocolate syrup
nuts (optional, obviously)

1. Crush Oreos and add to melted butter; stir until coated well.  Set aside 1 cup, and put the rest on the bottom of your cake pan/tray, or whatever.
2. Layer the softened ice cream over the crumbs.
3. Layer Cool Whip on top of that.
4. Drizzle with syrup and nuts.
5. Top with crumbs; freeze.

Lemon Bars, Mom's.

9x 13 in. pan.

1 cup shortening (*1 1/2 stick margarine + 1/2 stick butter)
2 cups four
1/2 cup powdered sugar

4 eggs
2 cups sugar
6 Tbsp. lemon juice

4 Tbsp. flour
1 tsp. baking powder
pinch of salt

DIRECTIONS:

1. Mix 1st 3 ingredients with pastry blender until you have really small pieces coated with flour.
2. Spread in bottom of pan (butter pan 1st) evenly; pat down.
3. Bake at 350 degrees for 20 minutes.
4. In original pan, mix eggs with a spoon, and add sugar and lemon juice.
5. In separate bowl, mix last 3 ingredients.
6. 1 minute before the 20 minutes is up, mix the 2 mixtures together.
7. Take crust out of oven, and pour mixture over crust.
8. Return to oven for 25 minutes (approx.) @ 350 degrees.  Take out when golden brown.
9. Once out, sprinkle with powdered sugar...and spread even with fingers once cooled a little.

ENJOY!

Corn//Bacon Salsa. Monica's Cottage Hit.

1 lb bacon
2 lbs frozen corn
1-2 cloves garlic
salt & pepper
Small tub feta
1 avocado

1. Using a meat scissors, cut bacon into small pieces in a frying pan. Fry until brown and only drain HALF THE FAT. 
2. Put back on the heat and ad the garlic to the bacon for a minute. Then add the corn and a good shake of salt and pepper. Stir corn occasionally, until its heated through - about 7 minutes? The bacon grease adds flavor. Taste to see if it needs more seasoning.
3. When corn is all cooked, take off stove and add feta and stir through. Then cut up the avocado and stir through. The feta doesn't melt as much if you put it in with the avocado so I do this first.  ENJOY! 

Mom's Oriental. AKA, Marya's Stir Fry.

AFTER cooking all of the vegetables/meat, etc., cook for 4 minutes with this mix:

1/4 cup Soy Sauce
1/2 tsp. Pepper
1/4 cup Water
4 tsp. Corn Starch
1/4 cup Brown Sugar
***(Marya's add-on's below.)
1 Tbsp. White Vinegar
1/2 tsp. Minced Garlic

OPTIONAL (Mom's):
1 and 1/2 Tbsp. Cooking Sherry
Ketchup (squirt-on, and stir well just before serving for better color/taste)

*Mix the above mixture together in advance, so you can simply pour on the fried goods all at once and start the 4 minutes when it is time.

---

NOTE:

1. I use: beef, carrots, green pepper, onions, & water chestnuts.
2. Noelle's roommate advised that the beef should be fried separately, pan lightly coated with oil, at extremely high heat.  Stir constantly until you no longer see the red meat on the outside, and remove right away...or the meat will cook too long and be tough to eat.  
3. Once meat and veggies are done separately, combine and immediately stir on Mom's mixture above.

Marya's Beef/Bean Chimichanga's.

1# Ground Beef (about)
Taco seasoning packet
1 (15.5 oz.) can kidney beans, rinsed and drained
2-3 T. sour cream
Flour tortilla shells
shredded cheddar
cooking spray

STEPS.

1. Preheat oven to 400 degrees.
2. Prepare the ground beef as directed--brown/drain--with the taco seasoning packet.
3. After draining the beans, mash them (to your liking) in a bowl using the bottom of a cup...or whatever you want; then stir them in with the prepared taco beef and sour cream.  Stir together well.  Set aside.
4. Prepare the chimichangas by placing a shredded cheese on the shell, topping with beef/bean mixture, and folding.  Fold the two sides in towards the middle, then roll the tortilla from end to end.
5. Coat baking sheet with cooking spray; place chimigchangas seam side down; coat with cooking spray, again.
6. Bake 12-15 minutes (or more) until tops are browned and crispy.  Serve.

*Serve with salsa = yummy!!!

Creamy Tomato Sausage Pasta. Monica's Recipe.

1 package Italian sausage

1 can diced tomatoes

1 t oregano

1/4 t salt

pinch hot pepper flakes

1 c almond milk

1/4 c parmesan

1 pound pasta

1. Cut up sausage and fry in large skillet.  Drain most, but not all, of the fat.  

2. Add tomatoes, oregano, salt and peppper flakes.  Stir and add almond milk.

3. simmer 10 minutes until thickened. Put pasta on stove.

4. When pasta is drained,add sauce and parmesan and stir all together.

This could not be easier.  Great with fried zuchinni.  Kids asking forit every day.

Best Grilled Pork Chops Marinade. *Lemon Pepper & Soy Sauce Based.

Rita, October 2015

• 1/2 cup water
• 1/3 cup light soy sauce
• 1/4 cup vegetable oil

• 3 tablespoons lemon pepper seasoning
• 2 teaspoons minced garlic
• 6 boneless pork loin chops, trimmed of fat

Mashed Sweet/Spicy Potatoes.

Found this recipe and it was good...though I played with it.  My kids aren't huge on sweet potatoes, so I made this with a combination...

I used:

1 sweet, peeled/cubed

2 regular mashing potatoes, peeled/cubed

1 large red potato (kept skin on)

After boiling, mix together sprinkling in...

a little milk

a little butter

salt/pepper

coriander

cumin

cinnamon

allspice

Buttercream Icing. Fon's Frosting, Easter 2015.

1 C. butter
1 tsp. vanilla extract
4 cups powdered sugar
2 Tbs. milk

1. In a large bowl, put putter, vanilla, and milk together. Beat.
2. Add 1 c. sugar at a time until all added.

School Cafeteria Staple: Velveeta-Beef Mush. *Will NOT be Noelle-approved.

Never mind, this one sucked!

Coconut-Macaroon Nests. Perfect Easter Cookies!

Vegetable oil cooking spray
4 Large Egg Whites
1/2 tsp coarse salt
1 pkg. (14 oz.) sweetened flaked Coconut

*OPTIONAL for getting eggs to stick:
Caramel/chocolate
jelly/chocolate beans

1. Preheat oven to 300 degrees, and coat muffin tins with cooking spray (spray right onto tins; no paper cups needed).
2. In a bowl, stir together whites and salt with a fork; mix in coconut.  Drop 2 Tbs of mixture into each prepared tin.
3. Lightly press mixture into bottom of each cup.  Bake until light golden brown on the top, 28-30 minutes.
4. Let cool in tins 10 minutes, then run a butter knife around sides to loosen.  Lift out of cups and let cool completely.
5. *If desired, melt caramel/cream (like for caramel bars) or chocolate to stick the jelly or chocolate eggs/beans to.  Drop a small amount into each nest, and top with eggs.  Let cool completely.

Chicken Tortilla Soup. Passed on by Katie; recipe found by Crystal. For Crock pot or stove top.

Ingredients 

• 1 pound shredded, cooked chicken
• 1 (15 ounce) can diced tomatoes (petite is good)
• 1 (10 ounce) can enchilada sauce
• 1 medium onion, chopped
• 1 (4 ounce) can chopped green chile peppers
• 2 cloves garlic, minced
• 2 cups water
• 1 (14.5 ounce) can chicken broth
• 1 teaspoon cumin

• 1 teaspoon chili powder
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 1 bay leaf
• 1 (10 ounce) package frozen corn, or canned corn
• 1 tablespoon chopped cilantro
• 
  

Stove Top.

1. Place chicken, tomatoes, enchilada sauce, green chilies, water, and chicken broth in a soup pan on the stove.
2. Add all the spices, and bring to a boil, then reduce to simmer for 15 minutes.
3. While that is going on, saute the garlic and onions in olive oil until the onions are transparent (4-5 mins).
4. Stir in the corn for a minutes or so (coat with oil), and then add the pan of sauted goods to the soup pan.
5. Let everything simmer for at least 5 minutes together...then serve or keep on warm until you're ready to eat!
6. Serve with: crushed tortilla chips, cheese, sour cream, pinch of fresh cilantro....whatever!

Crock Pot Directions

1. Place chicken, tomatoes, enchilada sauce, onion, green chiles, and garlic into a slow cooker. Pour in water and chicken broth, and season with cumin, chili powder, salt, pepper, and bay leaf. 
2. Stir in corn and cilantro. 
3. Cover, and cook on Low setting for 6 to 8 hours or on High setting for 3 to 4 hours

Original recipe makes 8 servings

Classic Arroz con Pollo (Chicken & Rice), with Rice Cooker.

ADD TO RICE COOKER and COOK:

4 cups chicken broth
2 cups uncooked rice (white suggested)
1/8 tsp ground saffron (if you have it)
1 bay leaf (or a good sprinkle if you don't have just a leaf)
1 T olive oil
1 clove garlic, minced
1 med. onion (chopped)
1 med. red bell pepper (chopped)
1 med. green bell pepper (chopped)
1 and 1/2 tsp basil
1 T lime juice
1 tsp salt

FOLD IN ONCE DONE in COOKER:
1 lb. (more or less) cooked chicken, cubed.  *This is what I always use.
 *http://grossrecipes.blogspot.com/2010/01/basic-baked-chicken.html
1 medium tomato, chopped
1 cup frozen peas

Once all folded together, cover and let sit for 10 minutes (I did so in a warmed oven since there was no way it was all going to fit in my rice cooker)!

SUPER TASTY!

Marya's Tabbouleh, Lebanese Influence.

Mix all of the below together.  Unlike our family's, the final product should look overwhelmingly green--parsley is the main ingredient, here.  The lemon is key.  These are all approximate measures, as I took a magazine recipe, shrunk it, and added what my Lebanese friend told me... Good luck!  So fresh, and SO GOOD!

1 cup cooked quinoa *Note, typically it would be Farro....but I couldn't find it and had quinoa!
1-2 bunch(s) of parsley--cleaned and diced
1/4 cup sliced, black olives (diced)
1 sm. tomato (Roma works well), diced
1 1/2 Tbsp olive oil
1 Tbsp white vinegar
1 tsp Dijon mustard
1/4 tsp salt
1/8 tsp pepper
1 good lemon, juiced as much as possible into mixture
1/4 cup tiny diced onion

Chicken Pot Pie

Chicken Pot Pie 

Crust:

1. You can use any store bought crust you'd like or a home recipe.  My apple pie, pie crust is fussy, but really good!
2. For the Dough:
1. 2 1/2 cups all-purpose flour
2. 1 tsp. salt
3. 2 tsp. granulated sugar
4. 16 Tbs. (2 sticks) cold unsalted butter, cut into 1/2-inch dice
5. 3 to 4 Tbs. ice water
6. To make the dough, in a food processor, pulse the flour, salt, and granulated sugar together until combined, about 5 pulses. (Or Just use a pastry blender/fork if you are old school).  Add the butter and process until the mixture resembles coarse meal, about 10 pulses. Add 3 Tbs. of the ice water and pulse 2 or 3 times. The dough should hold together when squeezed with your fingers but should not be sticky. If it is crumbly, add more water 1 tsp. at a time, pulsing twice after each addition. Turn the dough out onto a work surface, divide in half and shape each half into a disk. Wrap the disks separately in plastic wrap and refrigerate for at least 2 hours or up to overnight. 
7. Roll out the two disks to be your top and bottom crust.  Note:  when you pull them out, they will be ROCK hard.  Give it 5 minutes or so and then start rolling.  Be careful, too cold means it's rock hard, but too warm will make this delicate dough stickier than ever.  It's a happy medium.  

Chicken Pot Pie Filling:

1. Ingredients Needed:
1. 3 Celery Stalks Chopped
2. 3 Medium Carrots, chopped
3. 1 Large Onion
4. 1/2 Stick Butter
5. 1/4 Cup Flour
6. 2 Cups Chicken Broth or Stock
7. 2 Cups diced or shredded chicken or turkey or a combo
8. 1 Chicken Bouillon Cube
9. 1/4 Cup White Wine, Optional 
10. 1/4 Cup Frozen Peas
11. 1 Cup Heavy Cream
12. Thyme (fresh or dried)
13. Salt & Pepper as needed
2. Meat Prep:
1. I just used diced leftover chicken, but left over turkey or a combination of both would work.  Just make sure it's cooked before using in the pot pie. 
3. To make the filling:
1. Finely dice the vegetables Carrots, onions, and celery
2. Melt Butter in a dutch oven or large pot on medium heat.  Add the onion, carrots, and celery.  Saute for a couple of minutes.  
3. Add the shredded chicken or turkey.  Cook for 2 minutes
4. Add the broth, stirring constantly, then stir in the bouillon and wine if using.  
5. Add the flour to get the thick gravey consistency.  It should be gently boiling and thickening. 
6. Add the Frozen Peas 
7. Pour in the Cream and stir.   Allow the mixture to cook over low heat, thickening gradually, about 4 minutes. Season with the thyme, salt and pepper, and remove from the heat. Taste and adjust the seasonings as needed. Be sure it's adequately salted!
4. Assembly
1. Option 1 - Pour into a deep casserole dish with just a crust top 
2. Option 2 - Roll out the bottom pie crust, pour in the mixture, and put the top crust on.  
3. Either option - Make sure to make slits in the top to let the steam out. 
5. Bake until the crust is golden brown - About 30 minutes 

Black Bean Chili, by Danielle Martins

2 Tbs. olive oil
2 Medium Onions
1 Lg. pepper
4 garlic cloves, minced
1, 15 oz. can of corn, drained
1 and 1/2 tsp:

• chili powder
• dried oregano
• dried cumin

1, 15 oz. can black beans, drained

1, 16 oz. can (or so) of tomato sauce/crushed tomatoes

OPTIONAL TOPPERS:

1/4 c. shredded cheese

2 scallions

sour cream

cilantro

DIRECTIONS:

1. Heat oil and cook onion, peppers, and seasoning spices until veggies are soft (7-10 mins).
2. add garlic and cook one more minute.
3. add corn, beans, tomatoes; cook about 15 minutes until heated through.

*Serve over rice or however you want...enjoy what toppings you want!

Garlic & Oil Spaghetti with Broccoli, Danielle's Recipe.

This is my friend's recipe...she's an amazing cook:

1/3 c. extra virgin olive oil
8 cloves garlic, minced
red pepper flakes (optional)
1 tsp. salt
1 and 1/2 c. pasta water
1 # spaghetti
fresh flat leaf parsley, chopped
1/2 c. or so Parmesan cheese

1. Heat oil and garlic until very slightly brown.
2. Add sprinkle of peppers flakes; add pasta water and salt.
3. Cook down about 5-7 mins, and add your cooked pasta and parsley.
4. Take off heat and add the parm cheese.
5. Top with roasted broccoli.

Roasted Broccoli--

2 heads and stems peeled/chopped

1. lay them flat on baking sheets
2. coat with olive oil, salt, pepper.
3. roast on 350 for 25-30 mins until golden brown
4. You can coat them with more parm and lemon juice
5. *also good to add sun-dried tomatoes if their in the house!