Cheese Blintzes

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Cheese Blintzes
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Course Breakfast
Cuisine French
Servings
Ingredients
Crepes
Filling
Course Breakfast
Cuisine French
Servings
Ingredients
Crepes
Filling
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Instructions
Crepes
  1. Gently mix eggs, water, flour, and salt
  2. Heat small frying pan
  3. Ladle spoonful of mixture onto pan, making sure to distribute over entire pan
  4. Cook until crepe no longer looks wet
Filling
  1. Mix the rest of the ingredients
  2. Take each crepe and fill with heaping tablespoon on the center top third
  3. Fold sides in and fold/roll crepe
  4. Fry in butter

Apple Crisp

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Apple Crisp
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Course Dessert
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Instructions
  1. Preheat Oven to 350
  2. Butter a 1½ quart baking dish
  3. Spread apples in the baking dish and sprinkle with 1/3 cup water
  4. Combine flour, sugar, cinnamon, and salt in a bowl
  5. Mix in butter (using your fingers)
  6. Make crumbs, and spread them evenly over the apples
  7. Bake 30 minutes

Pot Roast

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Pot Roast
Paula Deen's pot roast from: https://www.foodnetwork.com/recipes/paula-deen/pot-roast-recipe2-1943235
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Course Main Dish
Prep Time 15 minutes
Cook Time 200 minutes
Passive Time 0 minutes
Servings
servings
Ingredients
Pot Roast
House Seasoning
Course Main Dish
Prep Time 15 minutes
Cook Time 200 minutes
Passive Time 0 minutes
Servings
servings
Ingredients
Pot Roast
House Seasoning
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Instructions
Pot Roast
  1. Preheat oven to 350 degrees F.
  2. Add the House Seasoning, salt and pepper to a small bowl.
  3. Rub seasoning into the roast on both sides.
  4. Heat oil in a large skillet and brown the roast, searing it on both sides.
  5. Place the meat in a roaster pan.
  6. Add onions and garlic to skillet for 1 to 2 minutes to absorb leftover roast juice.
  7. Place into roaster pan with meat and bay leaves.
  8. Combine the mushroom soup, wine, Worcestershire sauce and beef bouillon into a bowl.
  9. Pour mixture over the roast.
  10. Add water.
  11. Cover pan with foil and bake for 3 to 3 1/2 hours or until tender.
  12. Remove and discard the bay leaves.
House Seasoning:
  1. Mix ingredients and store in an air tight container for up to 6 months.
Recipe Notes

If the gravy is not thick enough, remove the meat from the pan and pour the gravy into a saucepan. Bring to a boil and thicken it by adding 2 tablespoons of cornstarch mixed with 1/4 cup cold water, stirring constantly.

Pairs well with Merlot

Zucchini Souffle

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Zucchini Souffle
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Instructions
  1. Spray souffle dish and pour in mixture.
  2. Bake at 350 for 50-60 minutes.

Dessert Blintzes (Frozen)

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Dessert Blintzes (Frozen)
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Course Dessert
Cuisine French
Servings
Ingredients
Course Dessert
Cuisine French
Servings
Ingredients
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Instructions
  1. Melt butter in square or 9x13 pan
  2. Place frozen blintzes in pan
  3. Mix remaining ingredients and pour over blintzes
  4. Bake at 350 for 1 hour

Blueberry Muffins

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Blueberry Muffins
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Course Breakfast
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Course Breakfast
Servings
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Instructions
  1. Mix everything together with electric mixer except 1/2 cup Blueberries
  2. Once it's mixed, add the balance of blueberries and mix by hand
  3. Fill muffin tins 3/4 full
  4. Sprinkle with sugar and bake at 375 until brown

Bruschetta – Sonny Bono’s (Marilyn’s Recipe)

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Bruschetta - Sonny Bono's (Marilyn's Recipe)
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Garlic Butter
Tomato Topping
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Ingredients
Garlic Butter
Tomato Topping
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Instructions
  1. Heat over to 450
  2. Mix all garlic butter ingredients in a small bowl until well blended
  3. Spread on cut sides of bread
  4. Sprinkle grated cheese out on waxed paper
  5. Press buttered sides of bread into cheese
  6. Tap gently to remove excess
  7. Place bread in pan, and bake until lightly browned
  8. While bread bakes, mix tomato topping ingredients in a saucepan
  9. Stir over medium heat just until simmering
  10. Spoon over bread

Vegetable Soup

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Vegetable Soup
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Instructions
  1. Fill large pot at least 3/4 full with water
  2. Cook for 1.5 to 2 hours

Chocolate Chip Cookies (Emily’s – Sean’s Work Colleague)

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Chocolate Chip Cookies (Emily's - Sean's Work Colleague)
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Instructions
  1. Mix flour, oatmeal, salt, and baking soda together
  2. Mix together butter and sugars- make sure all lumps are out of brown sugar, don't make batter too creamy and thin
  3. Beat eggs and vanilla
  4. Mix flour mixture into sugar/butter mixture, but not all at once
  5. Divide flour mixture into 3 parts
  6. Be sure to mix flour until it is incorporated
  7. You don't want to overmix flour
  8. Don't beat or blend, you don't want the dough to be thin and creamy. It should be solid, have substance.
  9. Add whatever chocolate you like, but add A LOT! I personally like to mix a bag of white chocolate chips with 3 big Hershey Milk Chocolate bars with almonds. Don't break the chocolate up too small though. Symphony milk chocolate bars with toffee are also excellent with White Chocolate.
  10. Scoop out large spoonfuls of the dough onto cookie tray (don't flatten or roll into balls).
  11. Bake at 350 for 13 minutes
  12. Let cool on hot pan for a few minutes and then place on wire rack to cool for an hour or so
  13. Recipe makes a lot

Asparagus, Leek and New Potato Chowder

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Asparagus, Leek and New Potato Chowder
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Instructions
Prepare Vegetables
  1. Leeks - white parts online, halved lengthwise and thinly sliced crosswise
  2. Potatoes - do not peel and cut into 1/3 inch pieces
  3. Asparagus - trim, peel and cut into 1/2 pieces
  4. Parsley - finely chop
  1. Melt the butter in a large saucepan
  2. Add the leeks and cook over moderate heat, stirring occasionally, until softened, about 7 minutes
  3. Stir in the potatoes, chicken stock, 1 tsp salt and the tarragon
  4. Bring to a boil, then cover and cook at a steady simmer until the potatoes are just tender, about 15 minutes
  5. Stir in the asparagus and cook uncovered until the vegetables are soft, about 10 minutes longer
  6. Using a slotted spoon, transfer 2 cups of the cooked vegetable to a food processor.
  7. Add the cream and puree until smooth
  8. Stir the pureed mixture back into the saucepan and season with 1/2 tsp pepper
Serving
  1. Chowder can be refrigerated for up to 1 day
  2. Reheat chowder gently. Spoon into soup bowls and garnish each serving with a sprinkling of parlsey