Favorite� r e c i p e s

~ Vol. 1~

Recipes mixed with love and fresh ingredients.{ }

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breakfast Ooh La La French Toast Sausage Biscuit

main dishes Pizza Meatloaf White Chicken Chili

‘oodles of noodles Chili Mac Baked Mac n’ Cheese Penne Pasta with Sun-dried Tomatoes, Asparagus & Pine Nuts Fettucine Alfredo Penne Pasta Bake Stuffed Manicotti

desserts Coffee Cup Cake Peanut Butter Balls Microwave Carmel Corn Brownie Cookies

fancy feast fun Fondue Aunt Jodi’s Cheeseball Hot Cocoa

contents

I hope you enjoy this cookbook. I picked out some of my favorite recipes to share with my family and close friends. Have fun cooking them!

Love,

chef's notes

Hadley

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5

Breakfast� r e c i p e s

3. Brown the bread in the pan, turning once; about 2-3 minutes on each side.

2. Heat butter in frying pan over medium heat. Soak the slices of bread in the egg mixture, turning once. They should be saturated, but not falling apart.

1. In a shallow bowl, beat the eggs then mix in the milk and vanilla.

Ooh La La french toast

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4 eggs1/2 cup milk1 tsp. vanilla extract2 tbsp. butter8 slices of bread

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Hadley’s Tip: “This is haden’s favorite! It’s quick and easy and great for breakfast in a hurry. Spice it up and get some country gravy and have breakfast for dinner.”

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sausage biscuit

3. Put 1 patty on a biscuit, enjoy!

2. Place sausage patty on microwave-safe dish. Heat as indicated on package.

1. Microwave the biscuits for 30 seconds. Cut in half.

Sam’s Homestyle BiscuitsTurkey Sausage patties - Frozen

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Main Dish

p izza Meat Loaf

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3. Sprinkle cheese over top of loaf; bake additional 5 minutes. Let stand 5 to 10 minutes before serving. Heat remaining pizza sauce and serve with meat loaf.

2. Remove loaf from oven. Spread 1/4 cup of remaining pizza sauce over loaf. Arrange pepperoni over sauce. Return to oven; bake an additional 20 to 25 minutes.

1. Heat oven to 350oF. In a medium bowl, combine ground beef, ground pork, bread crumbs, egg and 1/2 cup of the pizza sauce; mix well. Press mixture in ungreased 9x5-inch loaf pan. Bake at 350oF. for 45 minutes.

1 lb. lean ground beef1/2 lb. lean ground pork3/4 cup Italian Style Bread Crumbs1 egg1 (15-oz.) can pizza sauce8 small slices pepperoni2 oz. (1/2 cup) shredded mozzarella cheese

white chicken chili

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4 chicken breasts, cleaned and diced

2 cans Northern Beans (drained)

2 tsp Extra Virgin Olive Oil1 onion, diced3/4 cup jalapeno peppers,

diced

1 1/2 tsp. garlic, minced1 1/2 Tsp. Cumin1 1/2 tsp. oregano1 bunch cilantro, chopped2 cups heavy cream1 qt. chicken broth

1. In large stock pot saute chicken, onion, jalapeno peppers and garlic with oil.

2. Add broth, spices, herbs and beans. Bring to a boil.

3. Add cream and simmer for 30 minutes, stirring occasionally.

Hadley’s Tip: “This makes a lot of chili! You can always freeze it and enjoy it another day.”

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noodles

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1. Brown hamburger and onion; drain.

2. Combine with remaining ingredients; simmer.

3. Serve with cooked pasta.

Chili MAC1 1/2 lb. hamburger

1 onion, chopped2 bottles (12 oz.) Brooks tangy ketchup

2 small cans Coney Island hot dog sauce2 tbsp. brown sugar, 2 tbsp. vinegar

SpaghettiBrand name ingredients listed must be used!

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1/2 lb. elbow macaroni3 tbsp. butter3 tbsp. flour1 tbsp. powdered mustard3 cups milk1/2 cup onion, chopped1/2 tsp. paprika1 egg

1 12-oz. sharp cheddar cheese, shredded

1 tsp. saltpepper

Topping:3 tbsp. butter1 cup bread crumbs

3. Melt the butter in saute pan and toss the bread crumbs to coat. Top the macaroni with the bread crumbs. Bake for 30 minutes at 350oF. Remove from oven and rest for 5 minutes before serving.

2. Stir in the milk, onion and paprika. Simmer for 10 minutes. Whisk in the egg. Stir in 3/4 of the cheese. Season with salt and pepper. Fold the macaroni into the mix and pour into a 2-quart casserole dish. Top with remaining cheese.

1. Cook noodles according to package, al dente.

In seperate pot, melt the butter. Whisk in the flour and mustard and keep it moving for about 5 minutes.

baked Macaroni&Cheese

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3. Preheat a 13-inch pan until rim is hot-to-the-touch. Add oil and wait for about 1 more minute. Add pine nuts and garlic; cook about 4 minutes. Add pasta, asparagus, sun-dried tomatoes and their liquid. Stir pasta mixture until hot. Mix in grated cheese and basil.

2. While tomatoes are cooking, boil pasta for 5 minutes. Add aspara-gus to boiling water with pasta, continue until asparagus is barely tender when pierced (5 to 7 minutes). Drain well, keep hot.

1. In a 2- or 3- quart pan, combine sun-dried tomatoes in 2 cups water. Bring to a boil, then reduce heat and simmer until tomatoes are soft (about 10 minutes). With a slotted spoon, remove tomatoes from pan. Chop tomatoes and return them to liquid; set aside.

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Fettuccine Alfredo

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3/4 cup chicken broth4 cloved garlic, peeled

4 oz. fettuccine1 small zucchini, cut into matchsticks

2 tsp. cornstarch, mixed with 1 tbsp water2 tbsp. sour cream

pinch of nutmeg1/8 tsp. pepper

3/4 cup parmesan cheese1 tbsp parsley, chopped

1. Bring large saucepan of water to a boil. Combine broth and garlic cloves in a small saucepan, bring to a boil. Cover, reduce heat to simmer and cook until garlic cloves are soft, about 15 minutes.

2. After garlic has simmered about 10 minutes, cook fettuccine in the boiling water, stirring often, for 8 minutes. Dropa in zucchini and cook until the fettuccine is tender, about 1 minute.

3. Meanwhile, transfer the garlic and broth to a blender. Process until the mixture is smooth, about 1 minute. Return the mixture to the pot and bring to a simmer over medium-high heat. Add cornstarch mixture, whisk until slightly thickened, about 15 seconds. Remove from the heat and whisk in sour cream, nutmeg and pepper. Return the pot to very low heat to keep the sauce warm.

4. Drain the pasta and place in large bowl. Add the sauce and 1/2 cup Parmesan, toss to coat. Sprinkle with parsley and serve along with remaining Parmesan cheese.

penne pasta Bake

12 oz. penne pasta (or gnocchi)1 lb. italian sausage1 cup onion, chopped1 can (15 oz) tomato sauce1 can (14.5 oz.) Diced tomatoes with italian herbs1 can (6 oz.) tomato paste4 cups shredded mozzarella cheese

1. Cook pasta according to directions; drain.

2. Cook meat and onion in large skillet over medium-high heat, 5 minutes; drain. Stir in tomato sauce, undrained tomatoes, tomato paste and 1/2 cup water; cook, stirring occasionally, 10 minutes.

3. Layer half pasta, half sauce and half cheese in 13x9” baking dish; repeat. Cover and bake in preheated 350o F. oven for 20 minutes

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Hadley’s Tip: “I used gnocchi noodles instead of penne for something a little different!”

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Stuffed manicotti

3. Spread half the sauce on the bottom of a greased 13x9-inch baking dish. Arrange manicotti over sauce. Spoon remaining sauce over manicotti; cover. Bake 35 minutes or until hot and bubbly. Uncover; top with remaining 1 cup Mozzarella cheese. Bake 5 minutes longer.

2. In a medium bowl, combine Ricotta cheese, 1 cup Mozzarella cheese, Provolone cheese, Parmesan cheese and egg; mix well. Stuff manicotti.

1. Cook manicotti according to package; drain. Preheat oven to 350. In large skillet, brown sausage; pour off fat. Add onion and garlic; cook and stir until onoin is tender. Stir in tomatoes, tomato paste, basil, sugar, salt and pepper. Bring to a boil; reduce heat and simmer uncovered 15 minutes.

1 (8 oz) package Manicotti1 lb. Italian sausage1/2 cup chopped onion2 cloves garlic, chopped1 (28 oz) can diced tomatoes1 (6 oz) can tomato paste1 tsp. dried basil leaves1 tsp sugar1/2 tsp salt

1/4 tsp pepper1 (15 oz) container Ricotta

cheese2 cups shredded Mozzarella1 cup shredded Provolone

cheese1/3 cup grated Parmesan

cheese1 egg

Hadley’s Tip: “This is daddy’s favorite. He has it on his birthday every year!”

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Dessertr e c i p e s

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1. Add dry ingredients; mix well. Add egg; mix well.

Add milk and oil; mix well. Add Chocolate chips and vanilla; mix well.

2. Microwave on high for 3 minutes.

3. Tip out and enjoy!

5 minute

coffee cup cake

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1 stick Butter1 18 oz. jar of

peanut butter1 box Powdered Sugar3 cups rice crispies melted chocolate

1. Mix softened butter, peanut butter and powdered sugar. Stir in rice crispies. Roll into 1-inch balls.

2. Melt chocolate. Cover peanut butter balls in choclate and put on freezer-safe plate. Put in the freezer until chocolate sets up. Remove from plate, enjoy!

Hadley’s Tip: “These are mommy's favorite!”

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peanut butter Balls

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popcorn1 cup Brown Sugar1 stick Butter1/4 cup light corn syrup1/2 tsp. salt

3. Pour over popcorn in bag, evenly, stirwhile you pour. Fold over top of bag.

Microwave 1 1/2 minutes on high. Remove, shake well.

Microwave 1 1/2 minutes on high.Remove, shake well.

Microwave 1/2 minute on high.Remove and pour on wax paper to cool.

2. Microwave on high for 2 minutes. Remove, stir, microwave another minute.Remove, add 1/2 tsp baking soda, stir well (mixture becomes foamy).

1. Make enough popcorn to fill a large paper grocery bag 1/3 full. Mix all other ingredients.

Microwave

carmel corn

Brownie cookies

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48 caramel kisses1 brownie mix with syrup1/4 cup cocoa2 eggs1 tbl. oil1 tbl. water2 tsp. milk

1. Grease cookie sheet.

2. Mix brownie mix, syrup, cocoa, eggs, oil and water. Cover and refrigerate for 1 hour.

3. Make 48 1-inch balls. Bake at 350oF. for 9-11 minutes. Place caramel on top.

Hadley’s Tip: “To make little brownie bites, use a mini muffin pan and fill 3/4 full. Bake as directed!”

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Fanc� Feastf u n r e c i p e s

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1. In medium saucepan heat juice just until bubbling. Add cheese and mustard, stirring until smooth. Stir in cream cheese, cook and stir over low heat until smooth.

2. Transfer to fondue pot.

3. Serve wih dippers.

2/3 cup apple juice2 cups shredded American Cheese1/8 tsp. dry mustard1 3-oz. package cream cheese, softenedDippers (bread, fruit, vegetables)

fondue

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2 8-oz. package Cream cheese, softened1 tbsp. mayo1 tbsp. lemon juice1 2 1/2-oz. package chip beefgarlic saltseason saltonion powder1 tsp. minced onionparsleyworchestershire sauce - to taste

1. Mix2. Roll into ball3. Eat!

aunt jodi’s cheeseball

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1 cup Sugar1 cup cocoa powder

1 cup nonfat dry powdered milk

1/2 cup mini semisweet chocolate chips

2 tsp. kosher saltmini marshmallows

for garnish

For the mix: Combine sugar, cocoa powder, milk, chocolate chips and salt in container.

To make a serving: Scoop 1/3 cup of the mix into a mug and pour boiling water over it. Stir until the chocolate chips have melted and the mixture is smooth. Top with marshmallows.

classic Hot cocoa

and chocolate mix

Hadley’s Tip: “Put some heavy whipping cream and chocolate chips in your "Swiss Miss" for a rich taste!”

Hadley’s Tip: “Make mom or dad do the dishes!”

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Aunt Jodi’s Cheeseball ............................... 42Baked Mac n’ Cheese .......................... 19Brownie Cookies ......................................... 36chili Mac ............................................ 18Coffee Cup Cake ........................................... 32Fettucine Alfredo ............................ 24Fondue ......................................................... 40Hot Cocoa ........................................... 44Microwave Carmel Corn ............................. 34Ooh La La French Toast ......................... 6Peanut Butter Balls ................................... 33Penne Pasta Bake ............................... 26Penne Pasta with Sun-dried Tomatoes, Asparagus & Pine Nuts .......... 20Pizza Meatloaf ................................... 12Sausage Biscuit ............................................... 8Stuffed Manicotti ............................ 28White Chicken Chili ................................... 14

index

Love, Hadle�2009

Merr� Christmas!