APPETIZERS

LahMaJun
Shared By: Brandon Kekedjian Ingredients: ! 1 pound ground lamb ! 1 large green pepper (chopped) ! 1 16oz. can crushed tomatoes ! 1 6oz. can tomato paste ! 4 cloves crushed garlic ! 1 onion finely ! ! cup chopped parsley ! 2 tablespoon of butter ! 1 teaspoon of cayenne pepper ! 1 teaspoon of allspice ! 1 teaspoon of salt ! ! teaspoon of pepper ! lemon wedges Ingredients for pita bread dough: ! " ounce dry yeast ! 1 ! cups of warm water ! 1 tablespoon sugar ! # tablespoon salt ! 4 ! cups flour Directions for dough: 1. mix yeast, ! cup warm water and 1 teaspoon sugar. Let it sit. 2. mix all other ingredients. (and yeast) Knead for ten minutes. Place in oiled bowl. 3.Cover with towel and place in warm area. Directions: Mix all ingredients (except dough and lemon wedges) cover and set aside. Preheat oven to 450 degrees. Roll pita dough in 6" circle, spread mixture of ingredients on circle to edge. Bake 5-8 minutes. Sprinkle lemon, and eat.

Guacamole
shared by Chloe Sabbagh Ingredients: ! 4 ripe avocados ! 3 tablespoons of lemon juice ! 8 dashes of tabasco sauce ! ! cups of small diced red onion ! 1 large garlic clove (garlic pressed) ! 1 teaspoon of salt ! 1 teaspoon of ground pepper ! 1 tomato (sliced) Directions: You put all of the ingredients in the bowl and mix it together. Why I picked this: I picked this because I love guacamole and I used to make it with my dad and my brothers when I was little. My grandmother gave my family this recipe.

Swedish Meatballs
Shared by Lucy Ehlers Ingredients: 1 cup cold water 2 slices of bread ! teaspoon of salt ! teaspoon chili powder 2 shakes pepper 2 eggs 1 medium onion 1 can of Campbells Consomm Small amount cornstarch ( about 1 ! tablespoon) ! Cup sherry Directions: Make 2 slices of bread into breadcrumbs. Pour cold water over crumbs and soak until moist. Pour off surplus water. Add salt, chili powder,pepper, and egg. Work up well. Put in refrigerator to set for 30 minutes. Make into small balls and brown in Crisco on all sides. Slice the onion around the meatballs. Cover pan and cook over low heat for 15-20. For sauce, add consomme to remainder of pan juices. Mix small amount of cornstarch with sherry and add. Pour over meatballs. I like this recipe because we go to Vermont on weekends and our family goes and we all eat it for dinner at the nice dinner table. Another reason why I like this recipe is because we usually eat it on special occasions. A last reason why I like this recipe because it is healthy and really good. This is why I like this recipe.

Cowboy Caviar
Shared by Molly Kim Ingredients 1 pkg Jimmy Dean Sausage 8 oz. cream cheese block, softened 1 jar chunky salsa with corn small can kidney beans (optional)

Directions Brown sausage and drain fat. Mix together cream cheese & salsa. Add Sausage to mixture (add beans if including). Serve hot with Fritos Scoops

I chose this as my recipe because I really like Cowboy Caviar, especially during a football game. I really like the corn and the fritos. I think they are really good. I like the spiciness of the salsa and the nice crunchiness of the fritos. We usually eat Cowboy Caviar during a Super Bowl or an exciting game!

SALADS

Beef Rice Salad

Shared by Joe Whitcomb
Ingredients 21/2 pounds of strip steak or rib eye steak Maldon or flakey salt Freshly ground black peppers canola or vegetable oil 31/2 ounces of thin rice noodle 2 avocados juice of 1 lime Marinade ! cup of soy sauce 2 teaspoons of sugar juice of 1 lime Dressing 1 tablespoon of minced ginger juice of 1 lime 5 tablespoons of rice wine vinegar 11/2 teaspoons of sugar ! cup of finely chopped fresh cilantro 1 small handful of fresh mint leaves 1 small handful of fresh cilantro leaves 1 small handful of fresh basil leaves 1 small handful of cashews lightly roasted and crushed 1. Place a saute over high heat and get the pan really hot. Season the steaks well with salt and pepper and rub a little oil on both sides .Place them in the smoking hot pan and cook for 3 to 4 minutes on each side, depending upon on how well you want your meat to be cooked. Place the steaks on a plate, pour any pan juices on to them, and set aside to rest. 2. Bring a saucepan of water to a boil and add the rice noodles.Cook for about 3 minutes, or according to the package direction. Be careful not to overcook them. 3. Make a quick marinade by combining the marinade ingredients in a medium bowl. 4. Drain the noodles in a colander and run them under cold water to stop the cooking. Give the colander a shake to remove the excess water and place the noodles in the bowl with the marinade. Give it a good toss to coat the noodles well and set aside. 5. Prep the avocados by peeling, removing the pit, and cutting them into slices; toss with the lime juice and set aside. 6. Combine all the dressing ingredients in a small bowl.

The reason i chose this recipe is mainly because my mom ripped it out of a cooking book and there was nothing else that I had in the book but it was really healthy,really fun to make, and very good.

BREAKFAST

Dutch Pancakes
Shared by Adrian Ingredients For 4 Dutch pancakes you need 2 eggs, 3 cups milk, 1 tablespoon vanilla approx, 1 cup flour pinch of salt and Butter. Toppings Topping Nutella sugar etc. Directions 1 Blend first five ingredients together. 2 add milk as needed until fluid enough to pour easily. 3 Pour thin layer into hot buttered griddle. 4 flip so both sides our light brown. 5 top roll and eat. I like Dutch pancakes because you can put almost any topping on it. I also like it because it can be served when you want. It has been in my family for a long time.

Buttermilk Biscuits
Shared by Archer Goodwyn Ingredients 1 cup unbleached all purpose flour 1 cup plain cake flour 2 teaspoons baking powder ! teaspoons baking soda 1 teaspoons sugar ! teaspoons salt 8 tablespoons (1 stick) cold unsalted butter, cut into " - inch cubes # cup cold buttermilk Directions
1. adjust an oven rack to the middle position and heat the oven to 450 2. place the flours, baking soda, baking powder, sugar, and salt in the workbowl of a food processor fitted with a metal blade. Process with six 1-second pulses. 3. If using a food processor, remove the cover and distribute the butter evenly over the dry ingredients. cover and process with twelve 1 - second pulses. 4. If using a food processor, remove the cover and pour the buttermilk evenly over the dough. process until the dough gathers into moist clumps. about eight one-second pulses. 5. Transfer the dough to a lightly floured surface. quickly form into a rough ball. Using a dough cutter, divide the dough into quarters, and then each quarter into thirds. Quickly and gently shape each piece into a rough ball and place on an ungreased baking sheet. 6. Bake until tops are light brown, 10 to 12 minutes. serve immediately

I chose this recipe because, with a little bit of honey, It both melts and crumbles in your mouth. I love how they crumble and each biscuit feels like so much more. A breakfast favorite.

Apel Pfannekuchen German Apple Pancakes

Shared By Ellie Bailey Ingredients ! ! cup plus 2 teaspoons of sugar ! " teaspoon cinnamon ! 1 cup all-purpose flour ! " teaspoon salt ! 1 " cups whole milk ! 4 large eggs ! 1 " lb gala apples (3 or 4) ! 2 tablespoons fresh lemon juice ! # stick (6 tablespoons) unsalted butter, cut into 12 pieces
Preparation Preheat oven to 200 degrees Fahrenheit. Stir together flour, salt, and remaining 2 teaspoons sugar in large bowl. Add milk in a slow stream, whisking, then add eggs, 1 at a time, whisking well after each addition. Peel apples, then cut into "-inch thick slices with slicer, rotating around core(discard core). Cut apple slices into "-inch thick matchsticks and toss with lemon juice in bowl. fold apples and juice into batter. Heat 1 piece butter (" tablespoon) in a 6-inch nonstick skillet over moderate heat until foam subsides, then add # cup batter , spreading evenly to cover bottom. Cook, reducing heat if browning too quickly, and turning pancake over once with a thin flexible heatproof spatula, until golden on both sides, about 4 minutes total. Slide pancake onto a platter and keep warm in oven. Make more pancakes with remaining butter and batter in same manner. Sprinkle with cinnamon sugar and serve immediately. Reason I chose this as my recipe because it is one of my favorite foods and they are from Germany which my family is from. German Apple Pancakes are great for any meal, but they are supposed to be eaten for breakfast!

Great Grandma Dora's Square Pancakes

Shared by Griffin Johnson

Ingredients: I cup of flour 3 well-beaten eggs (should be a yellow, bubbly mass) 1/2 cup milk 1/2 teaspoon salt

Directions: Sift the flour and salt together, then add the milk and eggs and beat together well so there are no lumps. Heat a small (5 inch) frying pan and grease it lightly. Pour in some batter and tilt to make a crepe. If you want to store them in the fridge, do not flip it. Rather, just leave it cooked on one side, wrap it in saran wrap and store it. Otherwise flip it and then fold the edges in to form a square. Or if you stored it, then when you take it out of the fridge to finish cooking, put it in the pan with the done side up, and when it is hot flip it and fold the first done side in to the middle to make a square. Serve with warmed syrup, or you can sprinkle it with confectioner's sugar. Or fill it with whipped cream or whatever else you want. I chose this recipe because i was passed down from my great grandma, to my grandma, then to my mother. I enjoy making square pancakes because they are good and fun to make.

Quick and Easy Bacon and Cheese Quiche

Shared By Jack Fitzgibbon Ingredients ! ! ! ! ! 1 package of bacon 1 Pillsbury Pie Crust 1 8oz pkg of Swiss Cheese 1 ! cups of milk of heavy cream 3 eggs

You need a stove a pan a can of cooking spray a salt and a pepper shaker eggs milk or cream Directions: ! bring pie crust to room temperature and place it in the bottom of the pie dish ! cook bacon and cut it up into bite size pieces ! beat eggs and add milk or cream ! place entire package of cheese in pie dish ! add cooked bacon ! add eggs and milk/cream mixture ! add salt and pepper to taste ! bake at 375 degrees for 40 minutes Why I chose this recipe: I chose this recipe because my whole family likes it. My family likes cheese and bacon so that is.

Irish Soda Bread

Shared by John Normile Ingredients 4 cups Flour ! cup Sugar 1 teaspoon Salt 1 tablespoon Baking powder 2 tablespoons Caraway seeds " cup Butter 2 cups Raisins (rinsed under hot water to separate) 1 ! -2 cups Buttermilk 2 eggs 1 teaspoon Baking soda 1 Spring pan or Cookie sheet Directions: Preheat oven to 375 degrees. Butter pan. In a large bowl, sift together flour, sugar, salt and baking powder. Stir in caraway seeds and crumble in the butter until well distributed and add the and bake 1 hour, dont over bake. In separate bowl combine the buttermilk, eggs, and baking soda. Stir in flour, mixture, and knead lightly. (Add water until moist if needed.) Shape it and bake 1 hour, dont over bake. I chose this recipe because it has been in my family for a long time. It is very good recipe too!

ENTREES

Chili
Shared by Abby Johnson Ingredients: ! 12 ounces ground beef ! 1 cup chopped up onion (1 large ! ! cup chopped green sweet pepper ! 2 cloves, garlic minced ! 1 14!-ounce can tomatoes, cut up ! 1 15-ounce can dark kidney beans, rinsed and drained ! 1 8-ounce can tomato sauce ! 2 to 3 teaspoons chili powder ! ! teaspoon dried basil, crushed ! " teaspoon pepper ! Lawrys chili mix 1. Crockery-cooker directions: cook meat, onion, sweet pepper, and garlic as above. Drain fat. In 3! or 4-quart electric crockery cooker combine meat mixture, undrained tomatoes, beans, tomato sauce, chili powder, basil, and pepper. Cover; cook on low-heat setting for 8 to 10 hours or on high speed for 4 to 5 hours. Why I like this recipe: This recipe is very healthy and delicious! I chose this dish because my dad makes this all the time and he makes it so delicious and puts his love into it! This is a great meal to have during the winter or a great Super Bowl dish! Enjoy this delicious dish with your friends and family!

Spaghetti Carbonara
Shared by Alex Santo Domingo

INGREDIENTS 1 lb of bacon 1lb of pasta 1 pint of cream or milk 2 egg yolks peppers olive oil DIRECTIONS 1: Slice 1 lb of bacon in ! strips and fry. remove bacon and most of the grease. Level crunchies in the pan for later. Start pasta water. Add 1 pound of pasta once boiling. 2:In a mixing bowl, unmixing bowl put one pint of cream or milk and 3/4 1 cup of parmesan and 2 egg yolks mix up you want it not too thick and not runny. 3: A little pepper grounded up when pastas cooked , drain and then toss in the drying pan in the bacon add a little olive oil toss to coat the pasta. 4: pour on the cheese mixture toss. I chose this because I only have it for special occasions. Also I chose this because me and my family love it.

Chinese Dumplings (Jiaozi) Recipe

Shared by Andrew Gray from Mary Wen
Ingredients: Jiaozi dough: ! 3 cups all-purpose flour ! up to 1 1/4 cups cold water ! dash of salt Filling: ! 1 cup ground pork ! 1 cup minced shrimp ! 1 TB soy sauce ! 1 teaspoon salt ! 1 TB Chinese rice wine or dry sherry ! 1 TB sesame oil ! 2 TB vegetable oil ! 1/2 green onion, finely minced ! 2 slices fresh ginger, finely minced ! 1 cup finely finely chopped lightly steamed green beans Preparation: Stir the salt into the flour. Slowly stir in the cold water, adding as much as is necessary to form a smooth dough. Don't add more water than is necessary. Knead the dough into a smooth ball. Cover the dough and let it rest for at least 60 minutes, recommend 2 hours. While the dough is resting, prepare the filling ingredients. Add the soy sauce, salt, rice wine, sesame oil, vegetable oil, green onion and ginger to the meat and shrimp, stirring in only one direction. Let marinade for 30 minutes. When dough is almost ready, add the finely chopped green beans to the marinating meat, stirring in the same direction, and mix well. To make the dumpling dough: knead the dough until it forms a smooth ball. Divide the dough into 60 pieces. Roll each piece out into a circle about 3-inches in diameter. Place a small portion (about 1 level tablespoon) of the filling into the middle of each wrapper. Wet the edges of the dumpling with water. Fold the dough over the filling into a half moon shape and pinch the edges to seal. Continue with the remainder of the dumplings. To cook, bring a large pot of water to a boil. Add dumplings making sure they are fully covered and leaving enough room for dumplings to move. Give them a gentle stir so they don't stick together. Bring the water to a boil, and add 1/2 cup of cold water. Cover and repeat. When the dumplings come to a boil for a third time, add ! cup of cold water and do not cover. When they come to a boil again, they are ready. Drain and remove. I chose this recipe because its one of my favorite Chinese dishes. My babysitter makes the best dumplings!

Stuffed peppers
Shared by Bradley Barker Ingredients: you will need six or seven green peppers 1 ! cups cooked white rice 1 ! pounds chopped meat 2 tbsp of minced onion 2 tbsp parsley salt and pepper to taste 1 large can of crushed tomatoes " cup water " cup minced celery 1 can stewed tomatoes 1 tbsp olive oil Mozzarella or muenster cheese Steps: 1: Rise and cut tops of as many large green peppers as you want 2: put the peppers in boiling water for five minutes 3:Remove the peppers put them upside down on the counter 4: Cook 1 ! cup of rice then put it to the side: Cook in skillet - " cup of olive oil 1 !- 2 pounds chopped meat until done and in small pieces. Stir in 2 tbsp .minced onion, 2 tbsp.pastry, salt + pepper to taste. Mix together with cooked rice. Fill peppers and put into baking dish 6: Mix together 1 Large can of crushed tomatoes with " cup water " up mixed celery, 1 can stewed tomatoes 1 tablespoon olive oil, ! teaspoon of salt and pepper. 7: pour over peppers. Cover each pepper mozzarella or muenster cheese 8: Bake at 350 degrees about 30 minutes. Keep foil on until last five minutes

I choose this recipe because I enjoy eating stuffed peppers and to me they are delicious!

Papas Soup
Shared by Elyse Kim Ingredients: 1 rib-eye steak, fat removed, cut diagonally across grain and into thin slices 1 c. scallions or one bunch, sliced 2 T. dark sesame oil divided 2 c. pre-packaged coleslaw 1! c. water 1 pkt. beef-flavored Ramen seasoning 2 pkgs. Ramen noodles 1 T. soy sauce
Directions: ! Stir-fry rib-eye steak and sliced scallions in 1 tablespoon dark sesame oil until steak is browned. ! Remove steak mixture from pan. ! Stir-fry coleslaw in 1 tablespoon dark sesame oil. ! Remove cabbage mixture from pan. ! Add 1 ! cups water and 1 packet beef-flavored Ramen seasoning to pan. ! Bring to boil. ! Break 2 packages Ramen noodles into water. ! Cook until most of liquid is absorbed and noodles are soft, stirring frequently, about 5 minutes. ! Stir in steak and slaw. ! Add 1 tablespoon soy sauce. ! Stir and cook until heated through. ! Serve hot. ! NOTE: If serving 4, purchase 1+ lb. rib-eye steak. Can substitute chicken or shrimp for the steak. Why I chose this recipe: I chose this recipe because it is one of my favorite foods. It is a Filipino dish, and its one of my family traditions! Whenever my mom makes it for me, its a real treat, and I savor every bite. The noodles and steak are my favorite parts. I hope everyone loves this dish as much as I do.

Italian Spaghetti
by Kathryn McCarthy

! 2 Tablespoons olive oil or vegetable oil ! Brown 1 ! lbs. ground beef - strain ( same oil back into pan) ! Brown 2 medium onions and 2 sticks celery diced ! add 2 small carrots diced ( brown lightly) ! Add meat add 1 #2 can of Contandina tomatoes 28 oz. ! ! can tomato paste 6 oz. " can of water ! 2 cloves of garlic ( minced) ! " teaspoons. of allspice ! " teaspoons. of cinnamon ! ! teaspoons. of nutmeg ! " teaspoons. of cloves ! ! teaspoons. of oregano ! ! teaspoons. of marjoram Boil slowly for 4 hours. Mash I picked this type of food because it was my favorite Spaghetti in the world!

Pilar Pasta
Shared by Jackson Hart

Ingredients: 1 lbs of spaghetti 4 or more ripe tomatoes 2 fresh Mozzarella balls Extra Virgin Olive Oil 1 shallot (use to taste) Sea Salt Fresh basil Materials: One large, non-reactive bowl A large pan for pasta One serrated knife for tomatoes Strainer Directions: Clean and chop tomatoes and shallot into small pieces and sprinkle liberally sea salt. Put all tomatoes and shallots in non-reactive bowl; let it sit for a while. Boil water for pasta. When boiling point is reached add salt. Then add your pasta and cook according to directions. Then if needed, scoop a little of pasta water to add if you want more sauce (not too much or flavor is ruined). Strain your pasta, return your pasta to the pan and add bitesize Mozzarella pieces to pasta. Add some Olive Oil to your tomatoes and shallots and chopped basil. Dump your tomatoes and shallot mixture into the pasta and stir (and the pasta water here for additional sauce). Enjoy! Why I like this recipe: I really enjoy this recipe not just because I love pasta, because it is so simple. You can also toy around with the recipe according to your likings. Its also fun to slurp up the juice that sits at the bottom of your plate.

Cuban Style Black Beans and Rice

Shared by Jack Foley

Ingredients ! cup olive oil 1 large onion chopped 1 large green bell pepper, cut into " pieces 6 large garlic cloves, chopped 1 tablespoon dried oregano 3 15-to-16-ounce cans black beans, rinsed, drained # cup vegetable broth or water (Personally I prefer broth) 1 " tablespoons cider vinegar

Preparation Heat oil in heavy large saucepan over med heat. Add onion, bell pepper, garlic and oregano and saut until vegetables begin to soften, about 5 mins. Add 1 cup of beans to pan. Using back of fork, mash beans coarsely. Add remaining beans, broth and vinegar and simmer until mixture thickens and flavors bend, stirring occasionally, about 15 mins. Mix in sugar, if desired Season beans to taste with salt pepper and serve.

I chose this recipe because I wanted to share my love of cuban style beans and rice! I also love that the beans make the rice cool when you eat them.

Brown Sugar Salmon

Shared by Laine Partington Ingredients: 2 teaspoons of lemon juice ! c. packed brown sugar 4 Market Day salmon fillets 1 tablespoon butter,melted 4 thin lemon slices 8 teaspoons of brown sugar

Directions: Heat oven to 375. Pour lemon juice into ungreased rectangular baking dish,11 x 7 " x 2; sprinkle with ! cup brown sugar. Arrange fillets in dish ; drizzle with butter. Bake uncovered 15 minutes; turn. Place 1 slice lemon on each salmon fillet ; sprinkle with 2 teaspoon of brown sugar. Bake until fish flakes easily with fork, 15 to 20 minutes longer. serve with juices from dish .

I picked this recipe because my mom makes it and it is delicious.

Castiglione Family Calzone

Shared by Nina Castiglione
1 cake\package dry yeast [1] 1-3\4 cup lukewarm water [7\8] 1\2 lb [2 sticks] butter [1 stick] 3 eggs, beaten [1 egg + 1 egg white] 2 teaspoons salt [1] 2 teaspoons sugar [1] 7 cups flour [approx.] [3-1\2 cups] 1 egg + 1 T water [1 yoke + water] [ to be brushed on top of calzone] Directions: Soften yeast in warm water and let stand 5 minutes. The mixture should look bubbly or start to expand; if it looks flat, throw it out and start over. Cream butter, add in eggs, salt and sugar, blending thoroughly- use mixer. Add softened yeast and mix. Gradually add flour. When mixture starts to get heavy begin to look shiny, this could take 5-10 minutes. Place dough in a greased bowl, lightly grease top, cover and let rise until dough is double in bulk- about 4560 minutes. [HINT: heat oven to 100 degrees, turn off and let covered dough rise in oven.] Punch down dough and let rest 10 minutes, then divide into 2 equal parts. Roll the first piece into a rectangle a little wider and longer that the length and width of the pan. [Put a little bit of flour on countertop and roll dough in flour.] The dough will be about 1\4 thick Place the first rectangle of dough in the pan. Spread the filling over the dough then roll out the second rectangle and place on top, sealing the edges. Perforate top w\tines of a fork at about 2 intervals. Brush top w\egg beaten with 1 tablespoon of water. Bake at 350 degrees for 40 minutes. Makes 2 calzones. Filling: 2 lbs Italian sausage [1 lb.] 3 lbs ricotta [1-1\2.] 6-8 eggs, well beaten [3-4.] 2-1\2 cups grated cheese, Parmesan and.\or Romano [1-1\4 cup.] 2 teaspoons salt [1] Break sausage meat into small pieces, remove the casings. Cook until meat is lightly and evenly browned. Remove from heat, drain off excessive oil, and let cool slightly. Add Ricotta, eggs and salt Add grated cheese and mix well. I like this recipe because it tastes really good and even though it doesnt read like this its really quick to make. I also like it because its been in my family for awhile know. I chose this recipe because it is my favorite food ever and I think other people should be able to enjoy it as well.

Moms Meatloaf
Shared by Samantha Schwartz Ingredients ! ! ! ! ! ! ! ! ! 1 teaspoon of prepared horseradish 1 teaspoon of dry mustard ! teaspoon of salt ! teaspoon of pepper 1 pound of ground beef,moistened 1 egg 2 teaspoon of worcestershire sauce 1 cup of bread crumbs 1 cup of ketchup

Direction Preheat oven to 350 degrees F In a small bowl, mix together the horseradish ,mustard,salt and pepper. Set aside. In a large bowl, mix ground beef, onion, egg ,and worcestershire crumbs and combine well. Place mixture into a 1-pound loaf pan. Pour sauce. Add contents of small bowl and mix thoroughly. Add the bread ketchup over top and place in oven. Bake uncovered for 45 to 60 minutes Why I chose Moms Meatloaf I chose my Moms Meatloaf because its my favorite dish my mom could ever make and my mom makes it for special days only.

SIDE DISHES

Pumpkin Bread
shared by Jonathan Hobson Ingredients: 2-2/3 Cups sugar 2/3 Cups of shortening/butter 2 Cups of pumpkin 4 eggs 2/3 Cup of water 2/3 Cup of raisins 1/2 Cup of chopped nuts (optional) 3-1/2 C flour 1/2 teaspoon baking powder 2 teaspoons baking soda 1 teaspoon cinnamon 1/2 teaspoon ground cloves 1/2 teaspoon salt Directions: 1. Cream sugar and shortening 2. Stir in Pumpkin, eggs, water, and raisins (and nuts if desired) 3. Blend in sifted dry ingredients 4. Bake in two large loaf pans at 350 degrees for one hour. 5. Stick in a toothpick to check if finished. NOTE: This freezes well. You can also make it in mini muffin pans but adjust baking time for about 10-15 minutes. Stick in toothpick to check if finished. Why I Chose it: I chose this recipe because it is delicious and whenever my grandmother goes to my grandparents house for Thanksgiving they make it.

Tomato Pudding
Shared by Kathleen Ehlers

Ingredients: 1 cup tomato puree 1 cup light brown sugar 2 heaping cups of soft bread of handmade from white bread ! cup butter

Directions Preheat oven to 375 degrees. Put tomato puree and brown sugar in a sauce pan and boil for 5 minutes. Pour into oven-proof high sided dish. Take 2 heaping cups of soft bread crumbs. Melt butter and taking 2 forks, mix bread and melted butter together. Pour over tomato mixture mixing in lightly the crumbs and butter to the tomato mixture. Bake covered for 30 minutes in 375 degree oven. Serve small serving. Why I choose Tomato Pudding I choose this dish because it is a holiday dinner. Another reason is that the dish is a rich but wonderful as an accompaniment to roast beef.

Potato Pancakes
Shared By Skyler Wilkes

Ingredients 2 ! pounds of pancakes 1 medium onion 3 tablespoons of flour 2 eggs vegetable oil salt to taste

Directions Peel potatoes and keep in cold water until ready for use. Grate potatoes and onions into strainer, pressing out as much liquid as possible with a spoon. Reserve liquid and let it settle. Pour away potato liquid but dont throw away starchy sediment that has settled to the bottom of the bowl. This should be returned to the potato/onion mixture. Mix potatoes with egg yolks, flour, salt and pepper. Beat eggs stiffly and gently fold into potatoes. Neat skillet so that you have a depth of 1 and add vegetable oil. Drop potato mix (about 2 tablespoons per pancake) into hot oil and fry, turning once so that the pancakes are golden brown on both sides. Drain on paper bags. Serve immediately. Why I Chose This Recipe I chose this recipe because it is very good. My mom makes it every year for Hanukkah and I just cant wait until shes finished. I could eat fifty of them, thats how good they are.

DESSERTS

Apple Pie and Pie Crust

shared by Bella Martino Pie 5 cups apples-more if using a 9 pie plate ! cup sugar 2 tablespoon cornstarch " cinnamon pinch of salt " tsp allspice 1 tablespoon butter Mix together sugar, cornstarch, salt, cinnamon, nutmeg, allspice, and toss with apples. Put in pie plate, and dot with butter. Bake at 400 degrees for 45 minutes. Pie Crust 3 cups flour 1 cup leaf lard 1 tsp vinegar 2 tsp sugar # tsp salt 1 egg and ice water to equal " cup liquid Put flour, sugar, and salt in large bowl. Cut in lard. When cut add egg ice water and vinegar. Mix well and divide into 3 equal parts. Then wrap in plastic wrap.

Apple Crisp
Shared by Blythe Novick Apple Crisp 5 pounds apples Orange zest from one orange Lemon Zest from one lemon 2 tablespoons fresh orange juice 2 tablespoons fresh lemon juice 1/2 cup granulated sugar 2 teaspoons cinnamon Topping 1 1/2 cups flour 3/4 cup granulated sugar 3/4 light brown sugar 1/4 teaspoon salt 1/2 pound butter, cold and diced Preheat the oven to 350 degrees. Butter an oval/round baking dish Peel, core and cut apples on wedges. Combine first seven ingredients and put into the baking dish. Mix toppings on low with a mixer or by hand until there are small chunks and poor out over the apple mixture. Bake for about an hour until bubbling and crumble is brown. If youd like add a scoop of vanilla ice cream sprinkle some cinnamon on top and the crisp is ready to go! I have eaten this crisp all my life because I have 54 apple trees and I love this! BEST DESSERT EVER!

Blueberry Pie
Shared by Claire Watson Ingredients 2 (10 inch) pie shells ! cup honey pinch of salt 1 tbsp. butter 1 ! tbsp. lemon juice 3 tbsp. cornstarch 5 cups fresh blueberries or frozen 2 tbsp. flour Preheat oven to 425 degrees. Roll out the bottom crust and place in the 10-inch pie plate. Refrigerate remaining dough. In a medium saucepan, mix honey and cornstarch. Add salt, then add berries. Do not over stir. Stir in butter, lemon juice, and flour. Pour into unbaked pie shell. Roll out remaining pie dough and place on top of filling. Join the crust and flute the edges. Slash the center of the crust to allow steam to escape. Bake at 425 degrees for 10 minutes. Lower oven temperature to 350 degrees and bake for 30 minutes longer, or until golden brown. Cool for 60 minutes before serving. Serves 8 to 10. I chose this recipe because every summer in Camden, Maine my family makes blueberry pie together. When my Dad was little my granny always made blueberry pie when it was blueberry season.

Cotton Candy Cupcakes

Shared by Emilia Murdock Ingredients 1 package strawberry or white cake mix milk ! teaspoon vanilla pink gel food coloring one 16 ounce container prepared vanilla frosting 2 bags purchased cotton candy

Directions Preheat oven to 350F. Place cupcake liners in muffin pans. Prepare cake batter as directed on package. Pour batter into prepared cupcake liners, filling them no more than two-thirds full. Bake 18 minutes or until toothpick inserted into cake comes out clean. Let cupcakes cool for 5 minutes, then remove from pans and cool completely. Pour packet of Duncan Hines Frosting Creations Cotton Candy Flavor Mix into can of Duncan Hines Frosting Creations Frosting Starter. Stir until evenly blended. Frost cupcakes with the Cotton Candy frosting you just created and sprinkle with colored sugar. Garnish with pieces of cotton candy. And enjoy I choose these because they are my favorite sweet food ever. I love the little piece of cotton candy when you bite in.

Cockeyed Cake
Shared by Ethan Lange

Ingredients: ! ! ! ! ! ! ! ! ! 11/2 cups of flour 1 cup of sugar " cup of cocoa ! cup of cooking oil 1 tsp vanilla 1 cup of water 1 tsp baking soda 1 tbsp vinegar dash of salt

Directions: Mix the dry ingredients in a bowl. Mix together the wet ingredients(I measure the water in a 2 cup pyrex measuring cup ,then add the rest of the wet ingredients to it and mix them together). Add the wet ingredients to the dry and mix thoroughly.Pour into a greased 9 inch pan and bake at 350F for 20-25 minutes. To test doneness, you can press the center of the cake gently with a finger,or insert a fork into it . If the fork comes out clean,its done! Why I chose this recipe: I chose this recipe because I thought it was a great family recipe and very yummy. I also chose this recipe because it was very easy to make and did not include eggs.

Lemon (or Key Lime) Squares

Shared by FiFi Minton
The Crust: 1! cups unbleached all-purpose flour " cup confectioners sugar ! teaspoon salt 8 tablespoons margarine The Filling: 1" cups silken tofu, pureed 2 tablespoons cornstarch 1! cups granulated sugar 3 tablespoons flour " cup freshly squeezed lemon or key lime juice ! teaspoon salt ! cup lemon or key lime zest confectioners sugar The Crust: 1. Preheat the oven to 350 degrees. Spray a 9 times 9-inch baking pan with nonstick baking spray. 2. In the bowl of an electric mixer beat the flour, confectioners sugar, salt, and margarine on low speed until blended. Increase the speed to medium and beat until a dough forms, occasionally scraping down the bowl with a rubber spatula. The mixture will be crumbly- almost powdery. 3. Press the mixture into the bottom of the prepared pan. Place a piece of wax paper on top and press to evenly distribute. Bake the crust approximately 20 minutes, until edges are just lightly browned. The Filling: 1. While the crust is baking, prepare the lemon (or key lime) filling. Place the tofu and cornstarch in a mini food processor and process for about 30 seconds until completely smooth. 2. Add the sugar to the beaten tofu mix and beat until dissolved and smooth. Be sure to scrape down the sides of your bowl as you mix. 3. Add the flour, lemon juice, and salt, and salt. Beat and scrape the bowl intermittently for 2 minutes. 4. Pour the filling over the warm crust, and sprinkle lemon zest on top. 5. Bake in the preheated oven for 35 minutes, or until the filling is set and lightly golden. Transfer the pan to a wire rack. Cool the bars completely. I chose this recipe because it is an allergy free recipe and all kids with allergies can enjoy it.

Yogurt Parfaits
Shared by Hanaa Ahmar Ingredients Yogurt Granola Fruit One 6-ounce container (about ! cup) yogurt ! cup granola ! cup fruit Directions 1. Place half of the yogurt in a tall glass or jar 2. Top with Half granola and half fruit. 3. Create second layer by adding the rest of the yogurt, then the rest of the granola, then the rest of the fruit. I like this recipe because it is something my family and I like. We usually eat it on special occasions or we have it with friends. I also really like it because its healthy and really good. I know I really like it and maybe you will too. This is why I really like it.

Mile High Strawberry Pie

! !

Shared By Huntley Pizzarelli

INGREDIENTS: 1 c sugar 2 egg whites, unbeaten 1 package partially thawed strawberries 1 tsp vanilla 1 tlbs lemon juice pinch salt 1 c heavy cream, whipped to stiff peaks 1- 9" baked and cooled pastry shell

DIRECTIONS: Combine sugar, egg whites, strawberries, vanilla, lemon juice and salt in large mixing bowl. Beat on high speed for 15 minutes until thick and voluminous. Fold in whipped cream and pile mixture into baked pie shell. Freeze several hours until firm. I chose this recipe because its an old l family recipe and my great grandma made this a lot and its delicious!

Oatmeal Chocolate Chip Cake

Shared By Jack Laibe Ingredients 1 cup quick (not instant) oats 1 ! cups boiling water 1 cup sugar 1 cup lightly packed brown sugar 1 stick margarine, softened 2 large or 3 medium eggs 1 ! cups flour 1 teaspoon baking soda " teaspoon salt 1 teaspoon cocoa 1 12 oz package semi-sweet chocolate chips Directions In large mixing bowl pour boiling water over oats. Let stand for 10 minutes. Stir in sugar and margarine. Add eggs. Sift dry ingredients together and add to mixture. Stir in half of the chocolate chips. Pour batter into greased and floured 9 x 13 pan. Sprinkle remaining chocolate chips over top and add pecans or walnuts if you like. Bake at 350 for 40 minutes. Cool before serving. I chose this recipe because my family makes it all the time. It is the go-to item for a dessert for any occasion. My brother is allergic to eggs and nuts, and you can just take either things out.

Peanut-Butter Squares
Shared by Jake Kavan For the Base: 50g dark brown sugar 200g icing sugar 50g unsalted butter 200g smooth peanut butter

For the Base: 200g milk chocolate 100g plain chocolate 1 tablespoon unsalted butter Directions: stir all the ingredients for the base together until they are smooth. Then use the paddle attachment to the mixer, but a bowl and wooden spoon will do too. You will find either way, that some of the dark brown sugar stays rubbly, though in very small lumps but dont worry about that. Press the sandy mixture into the lined brownie tin and make the surface as even as possible. To make the topping, melt the chocolates and butter together (in the microwave for ease, for a minute or two on medium) and spread on the base. Put the tin in the fridge to set. When the chocolate has hardened, cut into small -because it is very rich. Makes approximately 48 squares. I chose to Peanut-Butter Squares because It is my favourite dessert. I wanted to share one of my favourite dessert recipes.

Oatmeal-Flax Chocolate Chip Cookies

Shared By Jillian Fisher Ingredients 1 ! cups of all-purpose flour 1 cup of quick-cooking oats " cup of flaxseed, finely ground in a spice grinder, or pre-ground flaxseed 1 teaspoon of baking soda ! teaspoon of salt ! teaspoon of ground cinnamon 12 tablespoons of unsalted butter, softened 1 cup of granulated sugar # cup packed dark brown sugar 2 large eggs 1 teaspoon of vanilla extract 1 cup of semisweet chocolate chips Directions Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper. Whisk the flour, oats, flaxseed, baking soda, salt and cinnamon in a bowl. Beat the butter, granulated sugar and brown sugar in a large bowl with a mixer on mediumhigh speed until fluffy, about 4 minutes. Beat in the eggs one at a time, beating well after each addition. Beat in the vanilla. Reduce the mixer speed to low: add the flour mixture and beat until combined, scraping down the bowl as needed. Stir in the chocolate chips. Drop heaping tablespoons of dough onto the prepared baking sheets, about 2 inches apart. Bake until golden brown, 10 to 12 minutes. Let the cookies cool the 3 minutes on the baking sheets, then transfer to racks to cool completely. Per cookie: Calories: 151; Total fat: 7 grams; Saturated fat: 4 grams; Protein: 2 grams; Total carbohydrates: 21 grams; Sugar: 14 grams; Fiber: 1 gram; Cholesterol: 25 milligrams; Sodium: 83 milligrams

Pani Popo {Coconut Buns}

Shared By Kainoa Smock
Pani Popo are deliciously sweet, sticky buns. Its said they originated in Samoa. The buns are soft and doughy and get baked in a coconut sauce so good it will make you want to lick your plate. Ingredients for buns :* ! 5 ! to 6 ! plain all purpose flour ! 1 packed yeast ! 2 " cups milk ! 1 tbsp sugar ! 1 tbsp butter 30g (1oz) ! 1 tsp salt ! canola oil Buns method :* ! ! ! ! ! ! ! ! ! ! Add half the flour with the yeast into a bowl and mix. Heat the milk in a saucepan stirring constantly,add sugar, butter and salt till warm and butter has just about melted. Do not let it boil. Add the the wet mixture to flour and yeast. mix the combination slowly, being sure to scrape up the bits on the edge of the bowl. Add the rest of the flour until you get a good doughy texture that is easy to pull but not dry. Knead on a lightly floured surface for 10 minutes. Be careful not to use too much flour or your dough will turn dense and heavy. Shape the dough into a large ball. coat the ball in canola oil place the ball in a large bowl cover the bowl with a clean tea towel and place in a warm place to rise for 45 minutes to an hour. flatten down the dough and make into little balls or pretty them up, roll out the balls into snakes and then make a swirl shape. place the balls into a large ungreased baking dish, cover and let rise for another 10 minutes while you make the sauce.

Sauce Ingredients: 2 cans coconut milk 1 cup sugar Sauce method: ! ! Combine the coconut cream and sugar and pour over the buns. Simple! Bake at 190 degrees C( 375 degrees F) for 20 minutes

* For Pani Popo express, use pre-made bread/roll dough. I like Pani Popo because it is a very sweet and ancestral dish, coming from my ancestors in samoa. also, I picked Pani Popo because it is so sweet and doughy that it melts in your mouth!

Chocolate Pudding
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Shared by Liam Patty

Ingredients: 3 tablespoons of cornstarch 3 tablespoons sugar 2 tablespoons of unsweetened cocoa 2 cups of skim milk 1 teaspoon of pure vanilla extract Directions: In a saucepan, thoroughly combine the cornstarch, sugar, and cocoa. add the milk and stir until very smooth. Cook on medium heat stirring constantly,until pudding comes to a boil. Then lower the heat and gently simmer, stirring continuously, for 3-4 minutes. stir in the vanilla, pour the hot pudding into serving bowl or individual custard cups, and serve warm or chill for about 2 hours. Why I Chose This Recipe: I chose this recipe because all of my family loves chocolate pudding and it is fun to make. Another reason I chose this recipe is because it is our go to dessert recipe.

Applesauce Spice Cake

Shared by Logan Troeger Bake in a 350 degree oven for 45 minutes or until done. Cool on a wire rack and ice. Serves about 12 Cream Cheese Icing 2 ! cups all-purpose flour 1 ! teaspoons baking soda 1 teaspoon salt 1 teaspoon ground cinnamon " teaspoon nutmeg ! teaspoon ground cloves " teaspoon baking powder ! cup butter or margarine 2 cups sugar 2 eggs 1 16-ounce jar of applesauce Grease and lightly flour a 13x9x2 inch baking pan. Combine the first seven (7) ingredients in a mid-size bowl. In a separate large mixing bowl, beat butter with an electric mixer for 30 seconds. Add sugar and beat until well combined. Add eggs one at a time beating 1 minute after each. Add dry ingredients and applesauce alternately beating on low speed after each addition. Stir in raisins and/or nuts (if you like that sort of thing). Turn batter into pan. In a bowl, mix ! stick of softened butter and ! package of cream cheese with electric beater. Add one package of confectioners sugar and mix I chose this recipe because it is a great cake. I also have had this cake for every birthday party Ive ever had.
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Strawberry Dessert
Shared by Lucy Gold

Ingredients: strawberries about 6 or 7 cool whip about a half of a cup sugar Materials: a knife Directions: ! ! ! ! ! ! ! Cut the strawberries up into pieces Put the strawberries in a bowl Put the whipped cream in the bowl Sprinkle some sugar in the bowl Sir all the items in the bowl Sprinkle some more sugar And enjoy!

Chocolate Chip Muffins

Shared by Margaret Maruszewski Ingredients ! teaspoon salt 1 cup plus 1 teaspoon sugar 2 large eggs, at room tem 1 ! teaspoons vanilla extract 1 2 ! cups all-purpose flour 3 ! teaspoons baking powder " cups of butter , at room temperature Line the muffin " cup whole milk 1 cup semisweet chocolate chips

In the medium bowl, using the wooden spoon, stir together the flour, baking powder, and salt. In the large bowl, using the electric mixer on medium speed, beat the butter and 1 cup sugar for about 3 minutes, until creamy. Turn off the mixer and scrape down the bowl with a rubber spatula. Add 1 egg and beat until blended. Add another egg and vanilla and beat until well blended. Turn off the mixer and scrape down the sides with a rubber spatula. Add half of the flour mixture and mix on low speed just until blended. Pour in milk and mix just until blended. Add the rest of the flour and chocolate chips and mix until blended. Using two large spoons, one to scoop on to push, fill each lined cup mostly full with batter. Sprinkle the 1 tablespoon sugar evenly over the tops. Put the pan in the oven for 21 to 23 minutes, until the muffins are golden brown and toothpick inserted into the center of a muffin comes out clean. Using oven mitts, remove the pan from the oven and set it on the cooling rack to cool for 20 minutes. Tip the muffins out of the pan onto the cooling rack and serve warm or at room temperature. I love this recipe because it is so good and is really fun to bake with my family!!

Color Full Fudgy Brownies

shared by Margaret Holahan Ingredients: 4 eggs 1 ! cups margarine 3 cups of sugar 1 " cups of flour 2 tablespoons of vanilla one cup of chocolate chips # cups of cocoa preparation: Preheat oven to 350 degrees Melt butter and add cocoa; mix. Stir in sugar and blend in the eggs, one at a time. Add vanilla. Stir in flour and chocolate chips ; mix well. Bake in greased 9 x 13-inch pan for 30 minutes in preheated oven. Let cool on rack, 20 to 30 minutes. Then sprinkle in some rainbow sprinkles. Cut into 20 square pieces. The reason why I picked this recipe cause manly it taste really good and has a awesome flavor with chewy flavor a soft outside. The best brownies are here for you!

Non-Bake Cookies
Shared by Marguerite DeMarco

Ingredients: 1 Cup Sugar 2 Tbsp cocoa ! cup butter ! cup milk " cup peanut butter 1 Tbsp vanilla 1 " cup oats Directions: 1. Boil sugar, cocoa, butter, and milk for 1 minute 2. Add peanut butter, vanilla, and oats 3. Drop into foil and let cool I did this because I made it at a camp and I enjoyed making it. Also I made it with my family.

Irish Soda Bread

Shared by Remy Theys Ingredients 2 ! Cups flour ! Cup sugar 2 Teaspoons caraway seed 1 ! Teaspoons baking powder ! Teaspoon baking soda 1 Teaspoon ground cinnamon ! Teaspoon salt ! Cup raisins or currants 1 " Cups buttermilk 2 eggs ! Teaspoon pure vanilla extract Directions Pre heat oven to 350 degrees F. Lightly grease 9-inch round cake pan. Mix flour, sugar, caraway seed, baking powder, baking soda, cinnamon, and salt in a large bowl. Stir in raisins. Mix butter milk, eggs and vanilla in a medium bowl: stir into dry ingredients. Spread in prepared pan. Bake 45 to 50 minutes or until toothpick inserted in center comes out clean. Cool in pan on wire rack 10 minutes. Remove from pan. Cool completely on wire rack. Reason why I picked Irish Soda Bread I picked this recipe because I really like it. I also picked it because it is a family recipe. It is pretty good with milk.

Grandmas Cannoli Recipe

Shared by Thomas Ricciardelli
Ingredients Shells: 2 cups all-purpose flour 1 tablespoon granulated sugar 1/4 teaspoon kosher salt 1 tablespoon plus 2 teaspoons unsalted butter, cut into small pieces 1 egg yolk 1/2 cup dry white wine Filling: 2 cups ricotta cheese, preferably whole milk 3/4 cup powdered sugar 1 teaspoon ground cinnamon 1/4 teaspoon allspice 1/4 cup heavy cream 1/4 cup small semisweet chocolate chips 1 lemon 1 quart canola oil, for frying Flour, for rolling 1 egg, lightly beaten, for egg wash Powdered sugar, for dusting Directions Cook's Note: If the ricotta has an excess of liquid, drain it over a strainer for at least a half an hour before making the filling. For the shell dough: In a medium bowl, sift together the flour, sugar and salt. Work the butter pieces into the flour with your fingers until the mixture becomes coarse and sandy. Add the egg yolk and the white wine and mix until it becomes a smooth dough. Spread a piece of plastic wrap on a flat surface and place the dough in the center. Wrap the plastic loosely around it and press the dough to fill the gap. Flattening the dough will mean less rolling later. Let it rest in the fridge for a few minutes while you make the filling. For the filling: In a medium bowl, whisk the ricotta until smooth. Sift in the powdered sugar, cinnamon and allspice. Mix to blend. In a separate bowl (or in the bowl of an electric mixer fitted with the whisk attachment), beat the heavy cream until fairly stiff. Using a rubber spatula, gently fold the cream into the ricotta mixture. Stir in the chocolate chips. Lightly zest the exterior of the lemon and stir it into the ricotta. Refrigerate for a half hour to an hour. To roll and fry the shells: In a medium pot with a heavy bottom, heat the canola oil to 360 degrees F. Meanwhile, sift an even layer of flour on a flat surface. Flour a rolling pin. Roll the dough until it is very thin (about 1/8-inch thick). Cut the dough into fourths and work in small batches. Use any glass or small bowl that has a 3-to-4-inch diameter. Cut rounds, tracing around each one to assure the dough has been fully cut. You should have about 24 circles. Wrap each circle around a cannoli mold. Use a little of the egg wash on the edge of each round to seal it shut and to assure it won't slide or fall off the mold before pressing it closed over the mold. Flare the edges out slightly from the mold. Flaring will allow the oil to penetrate each cannoli shell as they fry. Use a pair of tongs to hold the edge of the mold as you submerge and fry the shell in the oil until crispy, 2 to 3 minutes. Remove from the oil, and holding the mold in one hand with your tongs, gently grip the shell in your other hand with a kitchen towel and carefully slide it off the mold. Set aside to cool. Repeat with all of the circles. To fill the cannolis: Just before serving, use a pastry bag without a tip to pipe the ricotta into the cannoli molds. Fill the cannoli shells from both ends so the cream runs through the whole shell. Dust with powdered sugar. Powdered sugar gives that little extra sweetness and added texture to the exterior. It also makes me feel like I have a professional bakery touch in my own home. Serve immediately. I chose the cannoli recipe because my grandma makes it pretty much every time she comes and they are very good. I like them because I am half Italian and the filling is like dough. The shells are so crispy and they taste like cookies with cream. They taste like oreos but better and the cream is not just plain

Cowboy Cookies
Shared By Ty Eveland Ingredients 1 cup of butter or margarine ! cup of brown sugar ! cup of white sugar 2 eggs 2 cups of white flour 1 tsp. of of baking soda 1 tsp. of vanilla extract 3 cups of oatmeal 1 cup of chocolate chips 1 cup of peanut butter chips Directions Add two eggs and mix Cream 1 cup of butter or margarine and both the sugars together Sift and add 2 cups of of white flour, 1 tsp. of baking soda and 1 tsp of baking powder Ad 1 tsp. of vanilla extract Add 3 cups of oatmeal Add 1 cup of chocolate chips Add 1 cup of peanut butter chips Bake 10 to 15 at 350 degree Why I chose this recipe I chose this recipe because it is a tradition in my family to make cowboy cookies. They are delicious and I want to share them with you. They are so good warm and fresh out of the oven

Snickerdoodles
Shared by Tyler Dusek Ingredients ! ! ! ! ! ! ! cup of butter " cup of sugar 1-" cup sifted flour 1 tsp cream of tartar ! tsp of baking soda # tsp of salt

Directions Heat oven to 400 degrees. Mix butter, sugar, and egg. Sift remaining ingredients together and stir into first mixture. Roll into balls the size of small walnuts. Roll into: 1 tbls sugar 1 tsp cinnamon Place on ungreased cookie sheet. Bake 8-10 minutes. Makes 5 dozens. Why I chose this recipe I chose this recipe because in love snickerdoodles. My mom makes the cookies the best way. If you can find someone who can make these cookies better tell me.

SAUCES

Grandma's One , Two, Three Tomato Sauce

Shared by J.P. Ohl INGREDIENTS 1 onion finely chopped 2 carrots finely chopped 3 cloves of garlic finely chopped 1 28 oz. can of Italian style plum tomatoes which you smush with your fingers plus these spices: 1 teaspoon of salt; half teaspoon each of red pepper flakes and oregano. DIRECTIONS Heat 3 tablespoon of olive oil in a large flat sauce pan. Add carrots and stir occasionally for 2 minutes. Add onions and stir occasionally for 2 minutes. Add garlic and stir occasionally for 2 minutes. Sprinkle with spices(Vegetables should be getting soft and golden in color; Do not let garlic burn or your sauce will be bitter. Add tomatoes with the juice to pan and let cook bubbling softly for about 15 minutes. Boil pasta of your choice in lots of salty water until "al dente" (still has a bit of firmness ). Drain pasta and toss into sauce. Turn off heat and sprinkle with grated Parmesan cheese

The reason why I like this recipe is that it tastes really good. My Grandma makes it alot and !!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!! when ever I see her she makes it for me.

Making Fresh Tomato Sauce

Shared By Vincent DiTeodoro Ingredients Tomatoes. Jars and tops for the jars. Fresh Basil. Any kind of a grinder. Directions 1.buy tomatoes by the bushel. 2.Wash tomatoes. 3.Cut tomatoes in half. 4.Boil tomatoes turning them with a big sticks so they dont stick to the pot. 5.Drain the tomatoes and and let some water out. 6. Pass the tomatoes through a machine that takes the skin and seeds away. 7.Take the basil and put it into jars. 8.Add the sauce to the jars. 9.Place the tops on the jars. 10.Boil the jars to seal the tops. 11. Let the jars cool. 12. Use it in any kind of pasta. This recipe is important to me because it represents my origin.Also we have been doing since my mom was 7 years old.

DRINKS

Old-fashioned Pink Lemonade

Shared by Evan Panageas
Equipment Measuring cups Cutting board and sharp knife Citrus juicer Pitcher Long-handled spoon Small fine-mesh sieve Small bowl Small spoon Ingredients 2 large lemons 1 ! cups water 1/3 cup sugar 2 large strawberries ice cubes (optional) DIRECTIONS 1) Cut the lemons in half across the middle. Using the citrus juicer, squeeze the juice from each half. You should have about ! cup juice. 2)Pour the lemon juice into the pitcher. Add the water and sugar. Stir with the long-handled spoon until the sugar is dissolved. 3) On the cutting board, using the knife, cut off the green stems from the strawberries. Cut the strawberries in half. 4) Set the fine-mesh sieve over the small bowl. Put the strawberry halves in the sieve and mash with the back of the small spoon, pushing the berries through the sieve. Pour the strained strawberries into the lemonade. Make sure to scrape the underside of the sieve, adding what comes through to the juice. Throw away anything left inside the sieve. Stir the lemonade until well blended and pink. Cover and refrigerate until well chilled. 5) To serve, pour the lemonade into tall glasses. Or fill glasses with ice cubes and then pour in the lemonade. Makes 2 servings. Why I chose this. I chose this recipe because it is very enjoyable. I also chose it because I want other people to find out how good this amazing drink is.