The Memorial Day Cookbook: Delicious Memorial Day Recipes [2 ed.]

Table of contents :
Table of Contents
Southern Sandwich Breakfast
Independence Salad
Spicy Sweet Potatoes
Armadillo Eggs
Cajun Fries
Memorial Meatloaf
Spicy Rice
Rancho Minestrone Beef Soup
Raleigh Style Bean Burgers
Classical Potato Salad
Easy Jalapeno Poppers
Chicken Burgers
Authentic Wet Mexican Burritos
Vegan Burrito Casserole
Authentic Black Bean Tacos
Swiss and Mushroom Melt
Mango Salsa Steak Fajitas
Crab Salad
Dream Bars
California Peach Pie
Memorial Day Only Sweet BBQ Sauce
Slow Cooker Macaroni and Cheese
Apricot Chicken Dump Dinner
American Apple Pie
Apple Pastries
Easiest Apple Crisp
Elegant Apple & Cheddar Stuffed Chicken Breast
Creamy Chipotle Chicken
Barbecued Chipotle Meatloaf
Chipotle Mac and Cheese
Sweet & Spicy Mustard Chicken Thighs
Chipotle Mashed Potatoes
Crispy Chicken Croquettes
Fried Chicken & Rice
Honey Coated Chicken
Spicy Chicken Wings
Cajun Spiced Fried Chicken
Fried Chips and Fried Fish
Augusta Sweet Nutmeg and Clove Bread
Easy Dijon Crab Cakes
Red, White, and Salad
New World Ceviche
Jalapeno Gazpacho
Summer Solstice Gazpacho
Cranberry Bread
Meatballs Appetizer
Chicken Salad
Creamier Chicken Salad
Cranberry Crisps
Roasted Asparagus
Picnic Spring Rolls
Festive Cheesecake
Summer Soiree Shrimp
Sweet Beef Cocktails
Bruschetta Appetizer
Apricot and Brie Puff Pastry
Cookout Dumplings
Sweet Peas
Toasted Party Pecans
Spicier Deviled Eggs
Creole Corn
Creole Cauliflower
Bourbon Chicken II
The Americana Sandwiches

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The Memorial Day Cookbook Delicious Memorial Day Recipes

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Table of Contents Southern Sandwich Breakfast 9 Independence Salad 12 Spicy Sweet Potatoes 13 Armadillo Eggs 14 Cajun Fries 15 Memorial Meatloaf 16 Spicy Rice 17 Rancho Minestrone Beef Soup 18 Raleigh Style Bean Burgers 19 Classical Potato Salad 22 Easy Jalapeno Poppers 23 Chicken Burgers 24 Authentic Wet Mexican Burritos 25 Vegan Burrito Casserole 27

Authentic Black Bean Tacos 28 Swiss and Mushroom Melt 29 Mango Salsa Steak Fajitas 32 Crab Salad 33 Dream Bars 34 California Peach Pie 35 Memorial Day Only Sweet BBQ Sauce 36 Slow Cooker Macaroni and Cheese 37 Apricot Chicken Dump Dinner 38 American Apple Pie 39 Apple Pastries 42 Easiest Apple Crisp 44 Elegant Apple & Cheddar Stuffed Chicken Breast 45 Creamy Chipotle Chicken 46 Barbecued Chipotle Meatloaf 47

Chipotle Mac and Cheese 48 Sweet & Spicy Mustard Chicken Thighs 49 Chipotle Mashed Potatoes 52 Crispy Chicken Croquettes 53 Fried Chicken & Rice 54 Honey Coated Chicken 55 Spicy Chicken Wings 56 Cajun Spiced Fried Chicken 57 Fried Chips and Fried Fish 58 Augusta Sweet Nutmeg and Clove Bread 59 Easy Dijon Crab Cakes 62 Red, White, and Salad 63 New World Ceviche 64 Jalapeno Gazpacho 65 Summer Solstice Gazpacho 66

Cranberry Bread 67 Meatballs Appetizer 68 Chicken Salad 69 Creamier Chicken Salad 72 Cranberry Crisps 73 Roasted Asparagus 74 Picnic Spring Rolls 75 Festive Cheesecake 76 Summer Soiree Shrimp 77 Sweet Beef Cocktails 78 Bruschetta Appetizer 79 Apricot and Brie Puff Pastry 82 Cookout Dumplings 83 Sweet Peas 84 Toasted Party Pecans 85

Spicier Deviled Eggs 86 Creole Corn 87 Creole Cauliflower 88 Bourbon Chicken II 89 The Americana Sandwiches 90

Southern

Sandwich Breakfast

Prep Time: 10 mins Total Time: 15 mins Servings per Recipe: 1 Calories 471 kcal Fat 31.5 g Carbohydrates 29.6g Protein 18.1 g Cholesterol 248 mg Sodium 996 mg

Ingredients 1 tbsp butter 1 egg 1 slice Cheddar cheese 1 tsp mayonnaise, or to taste 1 tsp mustard, or to taste 1 tsp ketchup, or to taste 1 pinch Cajun seasoning, or to taste

1 dash hot pepper sauce (such as Tabasco(R)) 2 slices white bread, toasted 1 lettuce leaf 1 slice tomato

Directions 1. Fry your egg for 3 mins in butter then flip it. 2. Top the egg with the cheese and cook everything until the cheese melts for about 3 more mins. Then add your Cajun seasoning. 3. Coat both your bread pieces with: ketchup, mustard, and mayo. 4. Layer a piece of tomato and some lettuce on a piece of bread then put the egg on top and add some hot sauce. 5. Add a bit more Cajun spice and add the other piece of bread to from a sandwich. Enjoy.

Southern Sandwich Breakfast

9

INDEPENDENCE

Salad

Prep Time: 20 mins Total Time: 2 hrs 40 mins Servings per Recipe: 10 Calories 219 kcal Fat 11.1 g Carbohydrates 25.7g Protein 6.3 g Cholesterol 3 mg Sodium 515 mg

Ingredients 1 C. quinoa 2 C. water 1 tsp kosher salt 1/4 C. fresh lime juice 2 tbsps olive oil 1/8 tsp ground black pepper 1 (14 oz.) can diced tomatoes with green chili peppers, drained

1 (14 oz.) can garbanzo beans, drained and rinsed 1 bunch cilantro, diced 2 avocados, cubed 1/4 C. crumbled cotija cheese

Directions 1. 2. 3. 4. 5. 6. 7.

12

Get your water and quinoa boiling with some salt, place a lid on the pot, and set the heat to low. Let the quinoa cook for 27 mins. Now get a bowl, combine: garbanzos, lime juice, diced tomatoes, olive oil, and pepper. Once the quinoa is done cooking combine in the garbanzo mix. Place the lid back on the pot and place everything in the fridge for 3 hrs. Add in the cheese, cilantro, and avocados. Then stir the contents before serving. Enjoy.

Independence Salad

Spicy

Sweet Potatoes

Prep Time: 10 mins Total Time: 1 hr 15 mins Servings per Recipe: 4 Calories 307 kcal Fat 22.3 g Carbohydrates 25.7g Protein 3.3 g Cholesterol 46 mg Sodium 266 mg

Ingredients 2 sweet potatoes 1 whole jalapeno pepper 1/4 C. softened butter 1/4 C. orange juice 1 tbsp diced fresh cilantro

sea salt and cracked black pepper to taste 2 tbsps melted butter 1/4 C. walnut pieces

Directions 1. Set your oven to 350 degrees before doing anything else. 2. Place your jalapenos on a baking sheet and roast them in the oven for 22 mins. Then remove the skins, dice the peppers, and place them in a bowl. 3. At the same time as the peppers are cooking cook the potatoes in the oven cook for 50 mins. 4. Once the potatoes are cooked and have cooled off, remove the skins and combine them with the peppers. 5. Add the following to the potatoes: cilantro, soft butter, and orange juice. 6. Grab a mixer and mix the contents for a few mins until smooth. Then place it all in a casserole dish coated with nonstick spray. 7. Top the potatoes with walnuts and melted butter and cook everything in the oven for 23 mins. 8. Enjoy.

Spicy Sweet Potatoes

13

ARMADILLO

Eggs

Prep Time: 20 mins Total Time: 40 mins Servings per Recipe: 8 Calories 397 kcal Fat 29.5 g Carbohydrates 16.5g Protein 17.2 g Cholesterol 81 mg Sodium 1227 mg

Ingredients 1 (8 oz.) package cream cheese, softened 1/4 C. turkey bacon bits 1 tbsp diced fresh chives 1 tsp hot sauce 1 lb beef sausage 1 C. shredded Cheddar cheese 1 (5.5 oz.) package seasoned coating mix 1/8 tsp ground cumin

1/8 tsp chili powder 16 fresh jalapeno peppers, butterflied and seeds removed

Directions 1. 2. 3. 4. 5. 6.

Set your oven to 350 degrees before doing anything else. Get a bowl, combine: hot sauce, cream cheese, chives, and bacon bits. Get a 2nd bowl, combine: cheddar and sausage. Get a 3rd bowl, mix: chili powder, cumin, and coating mix. Fill your jalapenos with the cream cheese mix, then cover the peppers with the sausage mix. Dip the covered peppers into the dry rub in the 3rd bowl and place everything into a casserole dish that has been coated with nonstick spray. 7. Cook everything in the oven for 30 mins. 8. Enjoy.

14

Armadillo Eggs

Cajun Fries

Prep Time: 15 mins Total Time: 1 hr Servings per Recipe: 6 Calories 369 kcal Fat 9.4 g Carbohydrates 65.5g Protein 7.7 g Cholesterol 0 mg Sodium 399 mg

Ingredients 1/4 C. olive oil 1 tsp garlic powder 1 tsp onion powder 1 tsp chili powder 1 tsp Cajun seasoning

1 tsp sea salt 6 large baking potatoes, sliced into thin wedges

Directions 1. 2. 3. 4. 5. 6.

Set your oven to 400 degrees before doing anything else. Get a big bowl, combine: Cajun spice, olive oil, sea salt, garlic powder, chili powder, and onion powder. Place the potatoes into the seasoned oil and toss everything to coat each piece evenly. Pour everything into a casserole dish and cook the contents for 40 mins in the oven. Now stir the mix with a large spoon and continue cooking for 5 more mins. Enjoy.

Cajun Fries

15

MEMORIAL

Meatloaf

Prep Time: 20 mins Total Time: 1 hr 20 mins Servings per Recipe: 8 Calories 548 kcal Fat 40.8 g Carbohydrates 19.3g Protein 25.7 g Cholesterol 158 mg Sodium 1184 mg

Ingredients

Directions

2 bay leaves 1 tsp salt 1 tsp ground cayenne pepper 1 tsp ground black pepper 1/2 tsp ground white pepper 1/2 tsp ground cumin 1/2 tsp ground nutmeg 4 tbsps butter 3/4 C. diced onion 1/2 C. diced green bell pepper 1/4 C. diced green onions 4 cloves garlic, minced 1 tbsp hot pepper sauce 1 tbsp Worcestershire sauce 1/2 C. evaporated milk 1/2 C. ketchup 1 1/2 lbs ground beef 1/2 lb andouille sausage, casings removed 2 eggs, beaten 1 C. dried bread crumbs

1. Get a bowl, combine: nutmeg, bay leaves, black and white pepper, salt, cumin, and cayenne. 2. Stir fry your onions in butter for 3 mins then add: seasoning mix, bell pepper, Worcestershire, green onions, and hot sauce. 3. Cook this mix for 7 mins then add the ketchup and the milk. 4. Cook the contents for 3 more mins while mixing. Now shut the heat. 5. Set your oven to 350 degrees before doing anything else. 6. Get a casserole dish and add in your sausage and beef. Then the eggs and the veggie mix. 7. Now add in the bread crumbs and mix the contents. 8. While mixing take out the bay leaves then shape the meat into a loaf. 9. Cook the loaf for 26 mins then set the oven to 400 degrees and cook it for 36 more mins. Enjoy.

16

Memorial Meatloaf

Spicy

Rice

Prep Time: 15 mins Total Time: 40 mins Servings per Recipe: 8 Calories 485 kcal Fat 23.5 g Carbohydrates 41.4g Protein 26.2 g Cholesterol 72 mg Sodium 1541 mg

Ingredients 1 lb lean ground beef 1 lb beef sausage 1 onion, finely diced 1 (8 oz.) package dirty rice mix 2 C. water

1 (10 oz.) can diced tomatoes with green chili peppers 2 (15 oz.) cans kidney beans, drained salt and pepper to taste

Directions 1. 2. 3. 4. 5.

Fry your beef, onions, and sausage. Then remove the excess oils. Now get the following boiling: chilies, rice mix, diced tomatoes, and 2 C. of water. Add in the beans, pepper, and salt. Get the mix boiling again then add the onion mix. Bring everything to a boil and place a lid on the pot. 6. Let the contents cook for 30 mins with a low level of heat. 7. Enjoy.

Spicy Rice

17

RANCHO

Minestrone Beef Soup

Prep Time: 10 mins Total Time: 1 hr Servings per Recipe: 4 Calories 617 kcal Fat 33.6 g Carbohydrates 51.9g Protein 30.3 g Cholesterol 99 mg Sodium 1593 mg

Ingredients 1 (19 oz.) can minestrone soup 1 lb ground beef 1 (10 oz.) can diced tomatoes with green chili peppers salt and pepper to taste 1 (16 oz.) can ranch style chili beans 1 (15.25 oz.) can whole kernel corn

Directions 1. 2. 3. 4. 5.

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Stir fry your beef, until it is fully, in a big pot. Then add in the chili beans, minestrone, diced tomatoes, and corns with juice. Add your preferred amount of pepper and salt and place a lid on the pot. Cook the stew for 35 mins Enjoy.

Rancho Minestrone Beef Soup

Raleigh Style

Bean Burgers

Prep Time: 10 mins Total Time: 55 mins Servings per Recipe: 4 Calories 128 kcal Fat 1.5 g Carbohydrates 23.4g Protein 7.5 g Cholesterol 0 mg Sodium 753 mg

Ingredients 1 tbsp ground flax seed 3 tbsps water 1 (15 oz.) can black beans - drained, rinsed, and mashed 1/4 C. panko bread crumbs 1 clove garlic, minced

1/2 tsp salt 1/2 tbsp Worcestershire sauce 1/8 tsp liquid smoke flavoring cooking spray

Directions 1. 2. 3. 4.

Get a bowl, let the following stand for 10 mins: water and flax seeds. Get a 2nd bowl, combine: liquid smoke, flax mix, Worcestershire, beans, salt, panko, and garlic. Shape the mix, with your hands, into four burgers. Now place everything in the fridge for 1 hour before frying them with nonstick spray for 6 mins each side. 5. Enjoy.

Raleigh Style Bean Burgers

19

CLASSICAL

Potato Salad

Prep Time: 30 mins Total Time: 1 hr Servings per Recipe: 16 Calories 353 kcal Fat 25.9 g Carbohydrates 24.8g Protein 6.5 g Cholesterol 21 mg Sodium 503 mg

Ingredients 1 (1 oz.) package ranch dressing mix 2 C. mayonnaise 3/4 C. diced green onion 1 lb turkey bacon slices

5 lbs unpeeled red potatoes

Directions 1. For 22 mins boil your potatoes in water and salt. Then remove the liquid and chunk the potatoes when cool. 2. Place the chunks in a bowl and chill them in the fridge for 3 hrs. 3. Get a 2nd bowl, combine: green onions, mayo, and ranch. 4. Place a covering of plastic on this bowl, and place it in the fridge as well for 3 hours. 5. For 17 mins microwave your bacon wrapped in paper towels. 6. Once the bacon is cool, break it into pieces. 7. Add the bacon to the mayo mix. 8. Stir everything then add the mayo mix to the bowl with the potatoes. 9. Stir everything again, then serve. 10. Enjoy.

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Classical Potato Salad

Easy

Jalapeno Poppers

Prep Time: 1 hr Total Time: 1 hr 20 mins Servings per Recipe: 20 Calories 189 kcal Fat 18.2 g Carbohydrates 2g Protein < 4.6 g Cholesterol 40 mg Sodium 256 mg

Ingredients 2 (12 oz.) packages ground sausage 2 (8 oz.) packages cream cheese, softened 30 jalapeno chili peppers, cut in half horizontally, seeds taken out

1 lb sliced turkey bacon, cut in half

Directions 1. 2. 3. 4. 5.

Set your oven to 375 degrees before doing anything else. Stir fry your sausage until fully done then place them in a bowl with the cream cheese. Fill your pieces of pepper with the sausage mix and then wrap bacon around each one. Place the contents into a casserole dish and cook everything in the oven for 24 mins. Enjoy.

Easy Jalapeno Poppers

23

CHICKEN

Burgers

Prep Time: 15 mins Total Time: 25 mins Servings per Recipe: 6 Calories 368 kcal Carbohydrates 67.8 g Cholesterol 27 mg Fat 8.1 g Protein 11 g Sodium 705 mg

Ingredients 1 egg 1 onion, finely chopped 1 lb ground chicken 1 tsp ground cumin 1 tsp celery seed 1 tsp salt

1/2 cup quick-cooking oats 4 slices whole-grain bread, torn into chunks 2 tbsps canola oil

Directions 1. Put some bread in a blender and blend until you have some really nice bread crumbs. 2. Mix cumin, salt, celery seed, oats, mustard and bread crumbs together in a small bowl and also egg, chicken, and onion in a separate bowl. 3. Mix both these mixtures together and then shape this mixture into 6 patties. 4. Now put some oil in a large skillet and cook patties until they are brown on each side and tender.

24

Chicken Burgers

Authentic

Wet Mexican Burritos

Prep Time: 30 mins Total Time: 1 hr Servings per Recipe: 4 Calories 1191 kcal Fat 59.3 g Carbohydrates 103.9g Protein 59.1 g Cholesterol 179 mg Sodium 2551 mg

Ingredients 1 lb lean ground beef 1/2 C. chopped onion 2 cloves garlic, minced 1 (14.5 oz.) can diced tomatoes with juice, divided 1 tbsp Worcestershire sauce 1 1/2 tsps chili powder 1 tsp paprika 1 tsp dried oregano 3/4 tsp ground cumin 1/2 tsp ground black pepper 2 C. refried beans

1/4 tsp ground cumin 1 (18 oz.) jar beef gravy 1 (10 oz.) can enchilada sauce 4 large flour tortillas 2 C. shredded Cheddar cheese, divided 1 C. sour cream, divided 1/4 C. chopped onion, divided 1/4 C. chopped tomatoes, divided 1 C. chopped lettuce, divided

Directions 1. Set your oven to 375 degrees before doing anything else. 2. Fry your garlic, half a C. of onions, and beef in hot oil, in a frying pan for 9 mins, until the beef is fully done then crumble it. Remove oil excesses from the meat. 3. Add the following to your beef, let it boil for 5 mins: black pepper, 1/2 can diced tomatoes, 3/4 tsp cumin, Worcestershire sauce, oregano, paprika, and chili powder. 4. Get a saucepan and warm up your refried beans and 1/4 tsp of cumin. 5. Get a 2nd saucepan and boil the following: enchilada sauce, half of your diced tomatoes, and beef gravy. 6. Simultaneously heat the tortillas in the microwave for 30 secs. Authentic Wet Mexican Burritos

25

7. Make four burritos with the following layers in each tortilla: a fourth of the beef mix, a fourth of the refried beans, and a fourth of the cheddar. 8. Fold everything into burritos and layer them with the seam downwards in a casserole dish. 9. Before baking coat the burritos with some gravy and one C. of cheddar. Cook in the oven for 20 mins. 10. Garnish each burrito with some sauce from the casserole dish, a fourth of a C. of lettuce, a fourth of a C. of sour cream and a fourth of a C. of chopped onion and tomato. 11. Enjoy.

26

Vegan

Burrito Casserole

Prep Time: 20 mins Total Time: 1 hr 5 mins Servings per Recipe: 8 Calories 486 kcal Fat 18 g Carbohydrates 35.9g Protein 50.8 g Cholesterol 45 mg Sodium 1807 mg

Ingredients 3/4 C. white rice 1 1/2 C. water 1 (12 oz.) package frozen soy burger-style crumbles 1 (28 oz.) can whole tomatoes, drained, 1/4 C. juice reserved 2 1/2 tsps chili powder 1 tsp cumin 1 (1.25 oz.) package taco seasoning mix 2 (10 inch) burrito-size flour tortillas

1 (14.25 oz.) can vegetarian refried beans, divided 2 fresh jalapeno peppers - seeded, sliced, and divided 1 1/2 C. salsa, divided 2 1/2 C. shredded Cheddar cheese, divided

Directions 1. Set your oven to 375 degrees before doing anything else. Coat a casserole dish with nonstick spray or oil. 2. Get a saucepan and add some water and rice to it. Get the water boiling then set the heat to low and let it cook for 20 mins. 3. Stir fry the following in a frying pan for 10 mins: taco seasoning, soy crumbles, cumin, tomato juice, and chili powder. 4. Layer the following in your casserole dish: tortilla, jalapeno, 1 C. cheddar, half of your beans, salsa, rice, and soy crumbles. Continue layering until all ingredients are used. Coat everything with 1.5 C. of cheddar. 5. Cook in the oven for 16 mins. Enjoy hot. Vegan Burrito Casserole

27

AUTHENTIC

Black Bean Tacos

Prep Time: 15 mins Total Time: 25 mins Servings per Recipe: 4 Calories 512 kcal Fat 23.7 g Carbohydrates 67.2g Protein 13.7 g Cholesterol 0 mg Sodium 448 mg

Ingredients 3 tomatoes, seeded and diced 2 avocados, diced 1 small onion, diced 1/4 C. diced fresh cilantro 2 cloves garlic, minced 1 lime, juiced 2 tbsps vegetable oil 8 corn tortillas

1 (15 oz.) can black beans, drained and rinsed 1 C. cooked white rice 2 tbsps diced fresh cilantro 1 dash green pepper sauce (such as Tabasco(R)), or to taste (optional)

Directions 1. 2. 3. 4. 5. 6.

Get a bowl, combine: garlic, tomatoes, 1/4 C. cilantro, onions, and avocados. Now add your lime juice and stir the contents. Get your veggie oil hot and begin to toast your tortillas in the oil, in batches of 2. Cook the tortillas for 1 min each side. Continue to toast all the tortillas. Layer the following on each tortilla: 2 tbsps rice, 2 tbsps black beans, and some of the cilantro lime mix. 7. Now add some green sauce and 2 tbsp of additional cilantro to each taco. 8. Enjoy.

28

Authentic Black Bean Tacos

Swiss

and Mushroom Melt

Prep Time: 10 mins Total Time: 30 mins Servings per Recipe: 4 Calories 335 kcal Fat 22.5 g Carbohydrates 21.1g Protein 15.6 g Cholesterol 26 mg Sodium 170 mg

Ingredients 4 slices whole-grain bread, lightly toasted 1 avocado, sliced 1 C. sliced mushrooms 1/3 C. sliced toasted almonds

1 tomato, sliced 4 slices Swiss cheese

Directions 1. Layer the following on each piece of bread: tomato, 1/4 avocado, Swiss, almonds, and mushrooms. 2. Place all the slices of bread on a broiler pan and broil everything for 3 mins. 3. Enjoy open faced.

Swiss and Mushroom Melt

29

MANGO SALSA

Steak Fajitas

Prep Time: 15 mins Total Time: 45 mins Servings per Recipe: 8 Calories 391 kcal Carbohydrates 46.5 g Cholesterol 31 mg Fat 13.9 g Protein 21.6 g Sodium 1068 mg

Ingredients Tacos: 1 tbsp vegetable oil 1 (1 oz.) package taco seasoning mix 1 (1 1/4 pound) flank steak, trimmed of excess fat 8 (6 inch) flour tortillas for soft tacos & fajitas Mango Salsa: 2 ripe medium mangoes, seed removed, peeled and diced

Juice of 1 medium lime 1 jalapeno chili, seeded, chopped 1/4 cup chopped red onion 1/4 cup chopped fresh cilantro leaves

Directions 1. Preheat your oven to 400 degrees F before doing anything else. 2. Cook flank steak after putting taco seasoning and mix over it on high heat until golden brown and place this in the preheated oven until tender. 3. Let it cool down for about 10 minutes and in this time, combine all the salsa ingredients thoroughly. 4. Cut down the prepared steak into small pieces and fold tortillas in three pieces with some salsa. 5. Serve.

32

Mango Salsa Steak Fajitas

Crab

Salad

Prep Time: 15 mins Total Time: 15 mins Servings per Recipe: 4 Calories 581 kcal Fat 43.2 g Carbohydrates 19g Protein 34.3 g Cholesterol 352 mg Sodium 1701 mg

Ingredients 4 eggs 1 head iceberg lettuce, shredded 1/4 cucumber, thinly sliced 1/2 lb crabmeat 8 oz. cooked shrimp 1 avocado - peeled, pitted and sliced 8 cherry tomatoes, halved 2/3 C. mayonnaise

1/3 C. hot chili sauce 2 tbsps sweet pickle relish salt and pepper to taste 1 tbsp diced fresh parsley 1 lemon - cut into wedges, for garnish

Directions 1. Get your eggs boiling in water. 2. Once the water is boiling place a lid on the pot, shut the heat, and let the eggs sit in the water for 15 mins. 3. Now remove the shells and chop the eggs. 4. Get a bowl, combine: eggs, lettuce, tomatoes, cucumbers, avocado, crab, and shrimp. 5. Get a 2nd bowl, combine: pepper, mayo, salt, chili sauce, and relish. 6. Combine both bowls and toss the ingredients to evenly distribute the dressing. 7. Garnish your servings with lemon and parsley. 8. Enjoy.

Crab Salad

33

DREAM

Bars

Prep Time: 20 mins Total Time: 1 hr Servings per Recipe: 16 Calories 221 kcal Fat 12.4 g Carbohydrates 25.5g Protein 3g Cholesterol 23 mg Sodium 139 mg

Ingredients 1/2 C. brown sugar 1 C. all-purpose flour 1/2 C. margarine, melted 1 tsp vanilla extract 1 C. brown sugar 2 tbsps all-purpose flour 1/2 tsp baking powder 1/4 tsp salt

2 eggs 1 tsp vanilla extract 1 C. diced walnuts 1 C. flaked coconut 1/4 C. confectioners' sugar for dusting

Directions 1. Coat an 8 in. square baking dish with oil then set your oven to 375 degrees before doing anything else. 2. Get a bowl, combine: 1 C. flour and 1/2 C. brown sugar. Stir the mix then add in the vanilla and melted margarine. Spread this mix on the bottom of your dish.Bake the crust for 17 mins in the oven. 3. At the same time get a bowl and whisk your eggs until they are foamy. 4. Now add: salt, brown sugar, baking powder, and flour. 5. Stir the mix again then add the walnuts and coconuts. Enter this mix into the crust after it has finished baking and cook everything for 17 more mins. 6. Top the mix with some confectioners'. 7. Enjoy.

34

Dream Bars

California

Peach Pie

Prep Time: 15 mins Total Time: 1 hr 10 mins Servings per Recipe: 8 Calories 441 kcal Fat 12.6 g Carbohydrates 79.2g Protein 4.1 g Cholesterol 34 mg Sodium 111 mg

Ingredients 8 large fresh yellow peaches - peeled, pitted, and sliced 1 1/2 C. white sugar, divided 1/2 C. water 1/2 C. butter 1 1/2 C. all-purpose flour

1 1/2 C. 2% milk 1/2 C. brown sugar 1 pinch ground cinnamon, or more to taste

Directions 1. 2. 3. 4. 5. 6. 7. 8. 9.

Set your oven to 350 degrees before doing anything else. Get the following boiling in a large pot: water, peaches, 1 C. white sugar. Once the mix is boiling set the heat to low and cook everything for 12 mins. Lay your butter in a baking dish then put the dish in the oven until the butter melts for 4 mins. Now get a bowl, combine: 1/2 C. white sugar, flour, brown sugar, and milk. Once the mix is smooth add it to the dish with the butter. Layer the peach mix over everything and top the dish with cinnamon. Cook the contents in the oven or 50 mins. Enjoy.

California Peach Pie

35

MEMORIAL DAY

Only Sweet BBQ Sauce

Prep Time: 10 mins Total Time: 1 hr 30 mins Servings per Recipe: 12 Calories 87 kcal Fat 0.2 g Carbohydrates < 20.2g Protein 0.3 g Cholesterol < 0 mg Sodium 142 mg

Ingredients 2 C. apple cider vinegar 1/4 C. ketchup 2 tbsps finely diced onion 1 clove garlic, peeled and minced 1 tsp dry mustard 1 tsp chili powder

1 tsp seasoning salt 1 tsp cayenne pepper 1 C. brown sugar

Directions 1. Get your apple cider boiling in a large pot. 2. Once the cider is boiling add in: cayenne, ketchup, season salt, onion, chili powder, garlic, dry mustard, and brown sugar. 3. Stir the mix and simmer everything for 13 mins. Try to stir the mix every 3 mins. 4. Now set the heat to low and cook the sauce for 50 mins. 5. Enjoy.

36

Memorial Day Only Sweet BBQ Sauce

Slow Cooker

Macaroni and Cheese

Prep Time: 15 mins Total Time: 3 hrs 25 mins Servings per Recipe: 12 Calories 432 kcal Fat 24.7 g Carbohydrates 33.9g Protein 17.8 g Cholesterol 99 mg Sodium 524 mg

Ingredients 1 (16 oz) package elbow macaroni 1/2 C. butter salt and ground black pepper to taste 1 (16 oz) package shredded Cheddar cheese, divided 1 (5 oz) can evaporated milk 2 eggs, well beaten

2 C. whole milk 1 (10.75 oz) can condensed Cheddar cheese soup (such as Campbell's(R)) 1 pinch paprika, or as desired (optional)

Directions 1. 2. 3. 4. 5. 6.

Get a bowl, mix: eggs, and milk. Set aside. Get a 2nd bowl, mix: cheddar cheese soup, and milk Boil your macaroni in salt and water for 8 mins. Then enter the pasta into your crock pot. Coat the pasta with some pepper, salt, butter, and 1/2 Cheddar cheese. Finally add in both bowls. Add any remaining cheese. Then season with paprika before cooking for 3 hrs on low setting. Enjoy.

Slow Cooker Macaroni and Cheese

37

APRICOT

Chicken Dump Dinner

Prep Time: 10 mins Total Time: 4 hrs 10 mins Servings per Recipe: 4 Calories 472 kcal Fat 17.3 g Carbohydrates 57.8g Protein 24.6 g Cholesterol 61 mg Sodium 1218 mg

Ingredients 4 skinless, boneless chicken breasts 1 (8 oz) jar apricot preserves 1 (8 oz) bottle Russian-style salad dressing

1 (1 oz) package dry onion soup mix

Directions 1. 2. 3. 4.

38

Get a bowl, mix: onion soup mix, Russian dressing, and apricots. Put your chicken in the slow cooker and top with the wet mixture. Cook everything for 4 to 6 hours on low heat. Make sure chicken is fully cooked. Enjoy.

Apricot Chicken Dump Dinner

American

Apple Pie

Prep Time: 30 mins Total Time: 1 hr 15 mins Servings per Recipe: 8 Calories 278 kcal Fat 11.8 g Carbohydrates 43.5g Protein 1.6 g Cholesterol 31 mg Sodium 83 mg

Ingredients 4 C. thinly sliced apples 1/4 C. orange juice 3/4 C. all-purpose flour 1 C. white sugar 1/2 tsp ground cinnamon 1/4 tsp ground nutmeg

1 pinch salt 1/2 C. butter

Directions 1. Set your oven to 375 degrees F before doing anything else and lightly, grease a 9-inch pie dish. 2. Arrange the apple slices in the bottom of the prepared pie dish evenly and drizzle with the orange juice. 3. In a bowl, mix together the remaining ingredients except the butter. 4. With a pastry cutter, cut the butter in the flour mixture and mix till a coarse crumb forms. 5. Place the crumb mixture over the apple slices evenly and cook everything in the oven for about 45 minutes. 6. Serve warm.

American Apple Pie

39

APPLE

Pastries

Prep Time: 1 hr Total Time: 2 hrs 35 mins Servings per Recipe: 8 Calories 337 kcal Fat 10.6 g Carbohydrates 57.7g Protein 4g Cholesterol 27 mg Sodium 443 mg

Ingredients Dough: 2 C. all-purpose flour 2 tbsp packed brown sugar 1 tsp salt 1 1/2 tsp instant yeast 3/4 C. hot water 2 tbsp butter at room temperature Filling: 2 1/2 C. apples - peeled, cored, and chopped 3 tbsp butter 1/2 C. packed brown sugar

1 1/2 tbsp all-purpose flour 1/4 tsp salt 1/4 tsp ground cinnamon 1/4 tsp ground nutmeg Glaze: 2 tbsp butter 2/3 C. confectioners' sugar 1/2 tsp vanilla extract 4 tsp milk

Directions 1. In a large bowl, mix together 1 C. of the flour, instant yeast, 2 tbsp of the brown sugar and 1 teaspoon of the salt. 2. Add the butter and water and beat till well combined. 3. Add the remaining flour and beat till well combined. 4. Place the dough onto lightly floured surface and with your hands, knead the dough for about 10 minutes. 5. Make a large ball from the dough and place into a greased bowl. 6. Turn the dough ball in the bowl evenly. 7. With plastic wrap, cover the bowl and keep aside for about 1 hour. 42

Apple Pastries

8. Meanwhile for the filling, in a bowl, mix together 1 1/2 tbsp of the flour, 1/2 C. of the brown sugar, cinnamon, nutmeg and 1/4 tsp of the salt. 9. In a medium pan, mix together 3 tbsp of the butter, apples and the flour mixture on medium-high heat. 10. Bring everything to a boil and reduce the heat to low. 11. Simmer for about 5 minutes and remove everything from the heat, then keep aside to cool completely. 12. Now, place the dough onto a floured surface and with your hands, punch it down. 13. Cover and keep everything on a floured surface for about 15 minutes. 14. With a rolling pin, roll the dough into a 13x8-inch rectangle. 15. Arrange the dough rectangle onto a greased baking sheet. 16. Carefully, turn the baking sheet onto a smooth surface. 17. Place the filling mixture over the center third of the dough. 18. With a sharp knife, make the cuts in the dough along the right side, starting each cut about 1/4 inch from the filling mixture. 19. Cut to the edge of the dough strip, with each cut angled to about 4 o'clock. 20. Each strip of dough should be about 1-inch thick. 21. Repeat with the left side of the dough, angling the cuts to 8 o'clock. 22. From the top, fold the dough strips across the filling mixture, alternating left and right. 23. With your hands, pinch the top and bottom ends of the pastry to seal in the filling. 24. With a plastic wrap, cover the pastry and keep it at room temperature for about 30-40 minutes. 25. Set your oven to 375 degrees F. 26. Arrange the pastry on the baking sheet and cook everything in the oven for about 10 minutes. 27. Now, cover everything with a sheet of foil and cook it all in the oven for about 10 minutes more. 28. Remove everything from the oven and keep it aside to cool completely. 29. Meanwhile for the glaze in a pan, heat the butter on medium heat. 30. Cook everything for about 5 minutes, swirling the pan occasionally. 31. Transfer into a bowl and keep aside to cool slightly. 32. Add the vanilla extract and confectioners' sugar and stir to combine. 33. Slowly, add the milk, stirring continuously till well combined. 34. Pour the glaze over the pastry and serve.

43

EASIEST

Apple Crisp

Prep Time: 20 mins Total Time: 1 hr Servings per Recipe: 6 Calories 361 kcal Fat 15.6 g Carbohydrates 55.7g Protein 2g Cholesterol 41 mg Sodium 110 mg

Ingredients 4 C. apples - peeled, cored, and sliced 1 tsp ground cinnamon 1 C. white sugar

3/4 C. all-purpose flour 1/2 C. cold butter

Directions 1. Set your oven to 350 degrees F before doing anything else and lightly, grease an 8x8-inch casserole dish. 2. Place the apple slices in the bottom of the prepared baking dish evenly. 3. Sprinkle with the cinnamon and drizzle with the water evenly. 4. In a bowl, mix together the sugar and flour. 5. With a pastry cutter, cut the butter and mix till a crumbly mixture forms. 6. Place the mixture over the apple slices evenly and cook everything in the oven for about 30-40 minutes.

44

Easiest Apple Crisp

Elegant Apple

& Cheddar Stuffed Chicken Breast

Prep Time: 15 mins Total Time: 40 mins Servings per Recipe: 4 Calories 139 kcal Fat 5.1 g Carbohydrates 4.9g Protein 15 g Cholesterol 46 mg Sodium 120 mg

Ingredients 2 skinless, boneless chicken breasts 1/2 C. chopped apple 2 tbsp shredded Cheddar cheese 1 tbsp Italian-style dried bread crumbs 1 tbsp butter 1/4 C. dry white wine

1/4 C. water 1 tbsp water 1 1/2 tsp cornstarch 1 tbsp chopped fresh parsley, for garnish

Directions 1. In a bowl, mix together the apple, breadcrumbs and cheese. 2. Place the chicken breasts between 2 sheets of wax paper and with a meat mallet, flatten to 1/4-inch thickness. 3. Place the mixture in the center of the chicken breasts evenly. 4. Roll each breast around the filling and secure with the toothpicks. 5. In a large skillet, melt the butter on medium heat and cook the chicken breasts till browned completely. 6. Add the wine and 1/4 C. of the water and simmer, covered for about 15-20 minutes. 7. Transfer the chicken breasts onto a plate. 8. In a bowl, mix together the cornstarch and the remaining water. 9. Add the cornstarch mixture in the skillet with juices and cook till the gravy becomes thick. 10. Pour the gravy over the chicken breasts and serve with a garnishing of parsley. Elegant Apple & Cheddar Stuffed Chicken Breast

45

CREAMY

Chipotle Chicken

Prep Time: 5 mins Total Time: 55 mins Servings per Recipe: 8 Calories 362 kcal Fat 23.6 g Carbohydrates 3.9g Protein 31.7 g Cholesterol 119 mg Sodium 589 mg

Ingredients 8 chicken leg quarters 1 1/2 C. milk 1 C. sour cream 2 chipotle peppers in adobo sauce 2 tbsps chicken bouillon granules

1 tbsp margarine salt to taste

Directions 1. Set your oven to 375 degrees F before doing anything else. 2. Arrange the chicken legs in a greased roasting pan and cook in the oven for about 30-40 minutes or till done completely. 3. Meanwhile in a blender, add the remaining ingredients except margarine and salt and pulse till smooth. 4. In a large pan, melt margarine on medium heat and stir in the chipotle mixture. 5. Bring to a gentle simmer and reduce the heat to low. 6. Stir in roasted chicken legs and salt and simmer for about 10 minutes or till chicken is well combined with the flavors of sauce.

46

Creamy Chipotle Chicken

Barbecued

Chipotle Meatloaf

Prep Time: 15 mins Total Time: 1 hr 15 mins Servings per Recipe: 8 Calories 306 kcal Fat 16.2 g Carbohydrates 12.7g Protein 25.8 g Cholesterol 124 mg Sodium 635 mg

Ingredients 2 eggs 1/3 C. hickory flavored barbeque sauce 2 cloves garlic, minced, or to taste 2 chipotle chilies in adobo sauce, minced, or to taste 2 tbsps adobo sauce from chipotle peppers 1 tsp kosher salt 1 tsp coarse ground black pepper 1/2 tsp celery salt

1/2 tsp ground cumin 1 tbsp Worcestershire sauce 1 onion, chopped 1/2 C. dry oatmeal 2 pounds lean ground beef 2 tbsps hickory flavored barbeque sauce

Directions 1. Set your oven to 350 degrees F before doing anything else and grease a 9x5-inch loaf pan. 2. In a large bowl, crack the eggs and beat till smooth.Add 1/3 C. of barbecue sauce, adobo sauce, Worcestershire sauce, chipotle chilis, garlic, cumin, celery salt, kosher salt and black pepper and beat till well combined. 3. Add beef, oatmeal and onion and mix till well combined and transfer into the prepared loaf pan evenly and coat the top with the remaining barbecue sauce. 4. Cook in the oven for about 1 hour or till done completely.

Barbecued Chipotle Meatloaf

47

CHIPOTLE

Mac and Cheese

Prep Time: 20 mins Total Time: 50 mins Servings per Recipe: 10 Calories 556 kcal Fat 31.5 g Carbohydrates 44.2g Protein 23.3 g Cholesterol 98 mg Sodium 986 mg

Ingredients 1 pound elbow macaroni, cooked according to package directions Sauce: 1 quart half and half, divided 1 chipotle pepper from canned chipotles in adobo sauce, or more to taste 5 chicken bouillon cubes 3 cloves fresh garlic, roughly chopped 1 tbsp Spice Islands(R) Onion Powder

1/2 tsp Spice Islands(R) Fine Grind Black Pepper (optional) 1/4 C. Argo(R) OR Kingsford's(R) Corn Starch 2 C. shredded Monterey Jack cheese 2 C. shredded pepperjack cheese Topping: 1 C. shredded pepper jack cheese OR sprinkle with Spice Islands(R) Paprika

Directions 1. Set your oven to 350 degrees F before doing anything else and grease a 13x9-inch casserole dish. 2. In a food processor or blender, add half-and-half, chipotle peppers, garlic and bouillon and pulse till well combined. 3. Transfer the mixture into a large pan with the remaining half-and-half, cornstarch, onion powder and black pepper. 4. Bring to a boil, stirring continuously and boil for about 1 minute or till thick and immediately remove from heat. 5. Immediately, add cheese and stir till melted completely and then stir in the cooked macaroni. 6. Transfer the mixture into the prepared casserole dish evenly and top with the desired topping evenly. 7. Cook everything in the oven for about 25-30 minutes or till the top becomes bubbly and golden brown. 48

Chipotle Mac and Cheese

Sweet & Spicy

Mustard Chicken Thighs

Prep Time: 20 mins Total Time: 5 hrs Servings per Recipe: 8 Calories 352 kcal Fat 19 g Carbohydrates 13.8g Protein 29.1 g Cholesterol 106 mg Sodium 765 mg

Ingredients 8 large bone-in, skin-on chicken thighs 1/2 C. Dijon mustard 1/4 C. packed brown sugar 1/4 C. red wine vinegar 1 tsp dry mustard powder 1 tsp salt 1 tsp freshly ground black pepper

1/2 tsp ground dried chipotle pepper 1 pinch cayenne pepper, or to taste 4 cloves garlic, minced 1 onion, sliced into rings 2 tsps vegetable oil, or as needed

Directions 1. With a sharp knife, cut 2 (1-inch apart) slashes into the skin and meat to the bone of the chicken thighs crosswise. In a large bowl, mix together all the ingredients except onion and oil and transfer the mixture into a large resealable bag. 2. Add the chicken thighs and shake the bag to coat with marinade evenly and seal the bag tightly. 3. Refrigerate to marinate for about 4-8 hours. 4. Set your oven to 450 degrees F before doing anything else and line a large baking sheet with a lightly greased piece of foil. 5. Spread the onion rings onto the prepared baking sheet evenly and top with chicken thighs. 6. Coat the thighs with oil and sprinkle with seasoning if you like. Cook in the oven for about 35-45 minutes or till done completely. In a large serving platter, place thighs and onion rings. 7. In a small pan, add the baking sheet drippings and cook, stirring occasionally for about 3-4 minutes or till it reduces to half. Serve the chicken and onion rings with the topping of pan sauce. Sweet & Spicy Mustard Chicken Thighs

49

CHIPOTLE

Mashed Potatoes

Prep Time: 15 mins Total Time: 1 hr Servings per Recipe: 4 Calories 241 kcal Fat 14.3 g Carbohydrates 27.3g Protein 3.2 g Cholesterol 0 mg Sodium 108 mg

Ingredients 1 1/2 pounds baby red or gold potatoes 1/4 C. Mazola(R) Corn Oil Spice Islands(R) Sea Salt, to taste

1 tbsp canned chipotles in adobo sauce, or to taste

Directions 1. Set your oven to 450 degrees F before doing anything else and arrange the rack in the lower third of the oven. Line a baking sheet with foil. 2. in a large pan of water, add the potatoes and bring to a boil and then cook for about 15-20 minutes or till done completely. 3. Drain well and let them cool slightly. 4. Place the potatoes onto the prepared baking sheet about 3-inch away from each other.With the back of a spatula, mash each potato into 1/2-inch thickness and press together. 5. In a blender, add chipotle peppers and oil and pulse till a puree forms. 6. Spread the chipotle puree over the mashed potatoes evenly and gently lift the potatoes to let the puree spread underneath. 7. Cook everything in the oven for about 30-40 minutes or till the top becomes crispy and golden brown. 8. Serve immediately.

52

Chipotle Mashed Potatoes

Crispy

Chicken Croquettes

Prep Time: 25 mins Total Time: 2 hrs 55 mins Servings per Recipe: 6 Calories 377 kcal Fat 17.5 g Carbohydrates 26.6g Protein 27 g Cholesterol 137 mg Sodium 765 mg

Ingredients 1/4 C. butter 1/4 C. flour 1/2 C. milk 1/2 C. chicken broth 3 C. finely chopped cooked chicken 1 1/2 C. seasoned bread crumbs, divided 2 eggs, beaten 1/4 C. minced onion

1 tbsp dried parsley 1/4 tsp garlic powder 1/8 tsp celery seed 1/8 tsp cayenne pepper salt and ground black pepper to taste 1/4 C. oil, or as needed

Directions 1. In a pan, melt the butter on medium heat. Slowly, add the flour, stirring continuously and cook for about 1 minute. Slowly, add the broth and the milk, beating continuously. 2. Cook, stirring continuously for about 5-10 minute till a thick sauce forms. 3. Remove everything from the heat and keep aside for about 10 minutes to cool. 4. In a large bowl, add the cooled sauce, chicken, eggs, 1 C. of the breadcrumbs, onion, parsley, celery seeds, garlic powder, salt and black pepper and mix till well combined. 5. Cover and refrigerate to marinate for about 2 hours. 6. Make 6 equal sized patties from the mixture. 7. In a shallow, dish place the remaining breadcrumbs. Roll the each patty in the breadcrumbs. 8. In a large skillet, heat the oil on medium-high heat and cook the patties for about 5 minutes per side. 9. Transfer the chicken onto paper towel lined plates to drain. Crispy Chicken Croquettes

53

FRIED CHICKEN

& Rice

Prep Time: 30 mins Total Time: 40 mins Servings per Recipe: 6 Calories 794 kcal Fat 22.1 g Carbohydrates 116.4g Protein 29.1 g Cholesterol 46 mg Sodium 469 mg

Ingredients 3 tbsp oyster sauce 2 tbsp fish sauce 1 tsp white sugar 1/2 C. peanut oil for frying 4 C. cooked jasmine rice, chilled 6 large cloves garlic clove, crushed 2 serrano peppers, crushed 1 lb. boneless, skinless chicken breast, cut into thin strips

1 red pepper, seeded and thinly sliced 1 onion, thinly sliced 2 C. sweet Thai basil 1 cucumber, sliced 1/2 C. cilantro sprigs

Directions 1. In a bowl, add the fish sauce, oyster sauce and sugar and beat till well combined. 2. In a large skillet, heat the oil on medium-high heat and sauté the serrano pepper and garlic for a while. 3. Stir in the chicken strips, sugar mixture, onion and bell pepper and stir fry till the chicken becomes golden brown. 4. Increase the heat to high and add in the rice and stir fry till the rice is blended with the chicken mixture. 5. Stir in the basil and immediately remove everything from the heat. 6. Serve with a garnishing of cucumber and cilantro.

54

Fried Chicken & Rice

Honey Coated Chicken

Prep Time: 10 mins Total Time: 1 hr 45 mins Servings per Recipe: 4 Calories 481 kcal Fat 21.5 g Carbohydrates 49.4g Protein 22.8 g Cholesterol 65 mg Sodium 6378 mg

Ingredients 3 C. cold water 1/4 C. kosher salt 1/4 C. honey 4 boneless skinless chicken breast halves 1/4 C. buttermilk 1 C. all-purpose flour

1 tsp black pepper 1/2 tsp garlic salt 1/2 tsp onion salt cayenne pepper to taste vegetable oil for frying

Directions 1. In a large bowl, add the water, honey and salt and mix till the honey is dissolved. 2. Add the chicken breast halves and coat with the honey mixture generously and place a heavy plate over the chicken to submerge it completely. 3. Cover and refrigerate everything to marinate for about 1 hour. 4. Remove the chicken breast halves from the marinade and pat it dry with a paper towel and transfer the meat to a bowl. 5. Add the buttermilk and keep it aside for about 15 minutes. 6. In a shallow dish, place the flour, onion salt, garlic salt, cayenne pepper, salt and black pepper. 7. Coat the chicken breast halves with the flour mixture evenly and arrange everything on a wire rack for about 15 minutes. 8. In a large skillet, heat the oil to 350 degrees F and fry the chicken breast halves for about 15-20 minutes. 9. Transfer the chicken onto paper towel lined plates to drain. Honey Coated Chicken

55

SPICY

Chicken Wings

Prep Time: 10 mins Total Time: 50 mins Servings per Recipe: 6 Calories 531 kcal Fat 41.3 g Carbohydrates 25.1g Protein 15.8 g Cholesterol 37 mg Sodium 1768 mg

Ingredients 12 small chicken wings 1/4 tsp seasoned salt, or to taste 1 C. all-purpose flour 1 tsp coarse salt 1/2 tsp ground black pepper 1/4 tsp cayenne pepper

1/4 tsp paprika 1 (12 fluid oz.) bottle Buffalo wing sauce 2 quarts vegetable oil for frying

Directions 1. 2. 3. 4.

Sprinkle the chicken wings with the seasoned salt evenly. In a shallow dish, mix together the flour, paprika, cayenne pepper, salt and black pepper. Cover and refrigerate to marinate for about 15-30 minutes. In a large skillet, heat the oil to 375 degrees F and fry the chicken wings for about 10 minutes on both sides. 5. Transfer the chicken onto paper towel lined plates to drain.

56

Spicy Chicken Wings

Cajun

Spiced Fried Chicken

Prep Time: 10 mins Total Time: 30 mins Servings per Recipe: 4 Calories 472.5 Fat 20.6g Cholesterol 131.5mg Sodium 123.3mg Carbohydrates 24.2g Protein 44.1g

Ingredients 1 C. all-purpose flour 3 tbsp salt-free cajun spice 1 tsp coarse grind black pepper 1 ( 2-3 lb..) whole fryer chicken, cut up backbone removed Lawry's Seasoned Salt

ground black pepper vegetable oil

Directions 1. 2. 3. 4.

Sprinkle the chicken pieces with the seasoned salt and ground black pepper evenly. In a large shallow dish, mix together the flour, Cajun spice and grinded black pepper. Add the chicken pieces and coat them with the mixture generously. In a baking dish, place the chicken pieces and keep them aside for about 1 hour, sprinkle the pieces with the remaining flour occasionally. 5. In a large skillet, heat the oil and fry the chicken pieces for about 8 minutes on both sides. 6. Transfer the chicken pieces onto paper towel lined plates to drain. 7. Serve with your desired side dish.

Cajun Spiced Fried Chicken

57

FRIED CHIPS

and Fried Fish

Prep Time: 10 mins Total Time: 45 mins Servings per Recipe: 4 Calories 782 kcal Fat 26.2 g Carbohydrates 91.9g Protein 44.6 g Cholesterol 125 mg Sodium 861 mg

Ingredients 1 C. all-purpose flour 1 tsp baking powder Salt and freshly ground black pepper, to taste 1 egg, beaten lightly 1 C. milk 4 large potatoes, peeled and cut into strips lengthwise

4 C. vegetable oil 1 1/2 lbs cod fillets

Directions 1. 2. 3. 4. 5.

6. 7. 8. 9.

58

In a large bowl, add flour, baking powder, salt, black pepper, egg and milk. Mix till well combined. Keep everything aside for at least 20 minutes. In a large bowl of chilled water, dip the potatoes for 2-3 minutes. Drain the mix well and pat dry with paper towel. In a large skillet, heat the oil with medium heat. Add the potatoes and fry for about 3-4 minutes or till crisp and tender. Transfer the potatoes onto a paper towel lined plate. Coat the cod fillets in the flour mixture evenly. Fry everything for about 3-4 minutes or till golden brown. Transfer the cod fillets onto another paper towel lined plate. Now, return the potato strips to the skillet and fry them for about 1-2 minutes more or till crispy.

Fried Chips and Fried Fish

Augusta

Sweet Nutmeg and Clove Bread

Prep Time: 15 mins Total Time: 1 hr 5 mins Servings per Recipe: 24 Calories 263 kcal Fat 10.3 g Carbohydrates 40.6g Protein 3.1 g Cholesterol 31 mg Sodium 305 mg

Ingredients 3 1/2 C. all-purpose flour 2 tsps baking soda 1 tsp ground nutmeg 1 tsp ground cinnamon 1/4 tsp ground ginger 1/2 tsp ground cloves Salt, to taste

2 C. white sugar 4 eggs 1 C. vegetable oil 2/3 C. water 1 (15-oz.) can pumpkin puree

Directions 1. 2. 3. 4. 5. 6. 7.

Set the oven to 350 degrees before doing anything else. Grease and flour 3 (7x3-inch) loaf pans. In a large bowl, mix together the flour, baking soda, spices and salt. In another large bowl, add the remaining ingredients and beat till well combined. Add the egg mixture into the flour mixture and mix till well combined. Transfer the mixture into the prepared loaf pans evenly. Bake everything for about 50 minutes or till a toothpick inserted in the center of the loaves comes out clean. 8. Remove everything from the oven and let it all cool on a wire rack before slicing.

Augusta Sweet Nutmeg and Clove Bread

59

EASY

Dijon Crab Cakes

Prep Time: 10 mins Total Time: 20 mins Servings per Recipe: 4 Calories 452 kcal Fat 28.4 g Carbohydrates 26.6g Protein 21.8 g Cholesterol 172 mg Sodium 1277 mg

Ingredients 1/2 C. dry breadcrumbs 1 lb crabmeat 1 egg, beaten 1 tbsp mayonnaise 1 tbsp old bay seasoning 1 tsp Worcestershire sauce

1 tsp prepared Dijon-style mustard 2 tbsps butter

Directions 1. 2. 3. 4. 5.

62

In a bowl, mix together the breadcrumbs and crabmeat. Add the remaining ingredients except the butter and gently, stir to combine. Make 8 equal sized patties from the mixture. In a large skillet, melt the butter with medium heat. Add the patties and cook them for about 4-5 minutes per side or till the desired doneness.

Easy Dijon Crab Cakes

Red, White,

and Salad

Prep Time: 20 mins Total Time: 25 mins Servings per Recipe: 2 Calories 357 kcal Fat 23.7 g Carbohydrates 10.5g Protein 27.1 g Cholesterol 126 mg Sodium 968 mg

Ingredients 2 tbsps butter 1 1/2 C. cooked lobster meat, chopped 1 tsp seafood seasoning 1/2 of avocado, peeled, pitted and chopped 1 tomato, chopped

2 C. iceberg lettuce, torn 1/4 C. feta cheese, crumbled

Directions 1. 2. 3. 4. 5. 6.

In a skillet, melt the butter with medium heat. Add the crabmeat and cook for about 2-3 minutes or till just heated. Stir in the seafood seasoning and immediately remove from heat. Transfer the lobster meat into a large serving bowl. Add the remaining ingredients except the cheese and gently toss to coat. Top with feta cheese and serve.

Red, White, and Salad

63

NEW WORLD

Ceviche

Prep Time: 1 hr Total Time: 9 hrs Servings per Recipe: 20 Calories 152 kcal Fat 4.9 g Carbohydrates 19.7g Protein 8.3 g Cholesterol 49 mg Sodium 597 mg

Ingredients 1 (16 oz.) package cooked medium shrimp, peeled and deveined 2 (8 oz.) packages imitation crabmeat, cut into 1-inch pieces 5 tomatoes, diced 3 avocados, peeled and diced 1 English cucumber, peeled and cut into bite-size pieces 1 red onion, diced

1 bunch cilantro, chopped, or more to taste 4 limes, juiced 2 jalapeno peppers, seeded and finely diced 2 cloves garlic, pressed 1 (64 oz.) bottle tomato and clam juice cocktail salt and ground black pepper to taste

Directions 1. Get a bowl, combine: garlic, crab, jalapeno, tomatoes, lime juice, avocados, shrimp, cilantro, cucumber, and red onions. 2. Stir the mix then add in the clam juice cocktail. 3. Stir the mix again then place a covering of plastic on the bowl and put everything in the fridge for 8 hrs. 4. Enjoy.

64

New World Ceviche

Jalapeno

Gazpacho

Prep Time: 10 mins Total Time: 1 hr 20 mins Servings per Recipe: 6 Calories 85 kcal Fat 4.6 g Carbohydrates 8.1g Protein 1.7 g Cholesterol 0 mg Sodium 215 mg

Ingredients 2 (14.5 oz.) cans diced tomatoes 1/2 C. water 2 tbsps extra-virgin olive oil 1 seedless cucumber, cut into 1/4-inch dice 1 small yellow bell pepper, seeded and cut into 1/4inch dice 1 small onion, cut into 1/4-inch dice 2 medium garlic cloves, diced

1 small jalapeno pepper, seeded and diced (optional) 2 tbsps sherry vinegar 2 tbsps chopped fresh parsley, basil or cilantro Salt and freshly ground black pepper

Directions 1. Puree the oil, water, and half a C. of tomatoes until smooth then place the mix in bowl. 2. Add in the cucumber, bell peppers, onions, the rest of the tomatoes, garlic, jalapeno, vinegar, parsley, some pepper and salt. 3. Stir the mix then place a covering of plastic on the bowl and put everything in the fridge for 60 mins. 4. Enjoy.

Jalapeno Gazpacho

65

SUMMER

Solstice Gazpacho

Prep Time: 15 mins Total Time: 3 hrs 15 mins Servings per Recipe: 4 Calories 166 kcal Fat 4.9 g Carbohydrates 27.9g Protein 4.2 g Cholesterol 0 mg Sodium 476 mg

Ingredients 1 (24 oz.) jar Tomato and Basil Sauce 24 oz. water 3 tbsps fresh lemon juice 2 tbsps granulated sugar Hot pepper sauce, to taste 1 tbsp extra-virgin olive oil 1 medium fresh tomato, chopped 1/2 C. chopped red bell pepper 1/2 C. chopped yellow bell pepper

1/4 C. diced red onion 1 1/2 C. diced English cucumber 1/4 C. chopped fresh basil Salt and freshly ground black pepper, to taste Fresh chopped parsley, for garnish (optional)

Directions 1. 2. 3. 4. 5.

66

Get a bowl, mix: olive oil, tomato sauce, hot sauce, water, sugar, and lemon juice. Combine in the cucumber, tomato, red onion, and bell peppers. Stir the mix then add in some pepper, salt, and the basil. Place a covering of plastic on the bowl and put everything in the fridge for 4 hrs. Enjoy.

Summer Solstice Gazpacho

Cranberry Bread

Prep Time: 15 mins Total Time: 1 hr 5 mins Servings per Recipe: 12 Calories 194 Fat 6.1g Cholesterol 16mg Sodium 265mg Carbohydrates 32.1g Protein 3.6g

Ingredients 2 C. all-purpose flour ½ tsp baking soda 1½ tsp baking powder ¾ tsp salt 1 egg ¾ C. white sugar 2 tbsp vegetable oil ¾ C. fresh orange juice

1 C. cranberries, chopped ½ C. walnuts, chopped 1 tbsp fresh orange zest, grated finely

Directions 1. 2. 3. 4. 5. 6. 7. 8.

Set your oven to 350 degrees F. Oil a bread pan. In a large bowl, mix together flour, baking soda, baking powder and salt. In another bowl, add egg, sugar, oil and orange juice and beat till well combined. Add egg mixture into flour mixture and mix till well combined. Fold in cranberries, walnuts and orange zest. Transfer the mixture into prepared bread pan. Bake for about 50 minutes or till a toothpick inserted in the center comes out clean. Let the bread cool for 10 minutes before removing from pan.

Cranberry Bread

67

MEATBALLS

Appetizer

Prep Time: 20 mins Total Time: 1 hr 45 mins Servings per Recipe: 10 Calories 193 Fat 10.2g Cholesterol 53mg Sodium 85mg Carbohydrates 15.2g Protein 9.8g

Ingredients For Meatballs: 1 lb. lean ground beef 3 tbsp onion, minced ½ C. breadcrumbs 1 egg, beaten 2 tbsp water

For Sauce: 1 (8 oz.) can jellied cranberry sauce 1 tbsp brown sugar ¾ C. chili sauce 1½ tsp fresh lemon juice

Directions 1. 2. 3. 4. 5. 6. 7. 8.

68

Set your oven to 350 degrees F. Grease a large baking sheet. For meatballs in a large bowl, mix together all ingredients. Make equal sized small balls from mixture. Place the meatballs onto prepared baking sheet in a single layer. Bake for about 20-25 minutes. In a large pan, mix together all sauce ingredients. Bring a gentle simmer on medium heat. Stir in meatballs and immediately reduce the heat to low. Cover and simmer for about 1 hours.

Meatballs Appetizer

Chicken Salad

Prep Time: 20 mins Total Time: 35 mins Servings per Recipe: 4 Calories 767 Fat 63.9g Cholesterol 93mg Sodium 419mg Carbohydrates 22.3g Protein 23.3g

Ingredients 2 tbsp olive oil 4 (4 oz.) skinless, boneless chicken breast halves, chopped into bite size pieces ½ C. dried cranberries 3 celery stalks, chopped ¼ C. red onion, chopped ½ C. walnuts, chopped 1 C. mayonnaise

1 tbsp fresh lemon juice 3 tbsp balsamic vinegar Salt and freshly ground black pepper, to taste 8 fresh spinach leaves

Directions 1. 2. 3. 4. 5. 6.

In a large skillet, heat oil on medium heat. Add chicken and cook for about 10-15 minutes or till desired doneness. Remove from heat and let it cool completely. In a large bowl, add cooked chicken and remaining ingredients except spinach and mix well. Cover and refrigerate to chill for at least 6 hours. Serve this salad on the bed of spinach leaves.

Chicken Salad

69

CREAMIER

Chicken Salad

Prep Time: 20 mins Total Time: 20 mins Servings per Recipe: 12 Calories 315 Fat 23.1g Cholesterol 42mg Sodium 213mg Carbohydrates 15.2g Protein 13.9g

Ingredients 4 C. cooked boneless chicken, cubed 1½ C. dried cranberries ½ C. green bell pepper, seeded and chopped finely 2 scallions, chopped 1 C. celery stalk, chopped 1 C. pecans, chopped

1 C. mayonnaise 1 tsp seasoning salt 1 tsp paprika Freshly ground black pepper, to taste

Directions 1. In a large bowl, add all ingredients and mix well. 2. Cover and refrigerate to chill for at least 1 hour.

72

Creamier Chicken Salad

Cranberry Crisps

Prep Time: 15 mins Total Time: 1 hr Servings per Recipe: 8 Calories 303 Fat 13.7g Cholesterol 31mg Sodium 87mg Carbohydrates 45.9g Protein 2.4g

Ingredients For Filling: ½ C. dried cranberries 2 comice pears, peeled, cored and cubed 2 Rome beauty apples, peeled, cored and cubed 1 tbsp all-purpose flour 1½ tbsp fresh lemon juice 2 tbsp honey

For Topping: ½ C. all-purpose flour ¼ C. ground walnuts ½ C. quick cooking oats ½ C. packed brown sugar ½ C. butter

Directions 1. 2. 3. 4. 5. 6.

Set your oven to 375 degrees F. Lightly, grease an 8-invh baking pan. For filling in a bowl, mix together all ingredients. Transfer the mixture into prepared baking pan evenly. In another bowl, add all topping ingredients and mix till a coarse crumb forms. Place the crumb mixture over fruit mixture evenly. Bake for about 45 minutes or till top becomes golden brown.

Cranberry Crisps

73

ROASTED

Chicken Salad

Prep Time: 10 mins Total Time: 25 mins Servings per Recipe: 4 Calories 123 kcal Fat 10.8 g Carbohydrates 5.2g Protein 3.3 g Cholesterol 2 mg Sodium < 471 mg

Ingredients 1 bunch thin asparagus spears, trimmed 3 tbsps olive oil 1 1/2 tbsps grated Parmesan cheese (optional) 1 clove garlic, minced (optional)

1 tsp sea salt 1/2 tsp ground black pepper 1 tbsp lemon juice (optional)

Directions 1. 2. 3. 4. 5. 6.

74

Set your oven to 425 degrees before doing anything else. Get a bowl and combine the olive oil with the asparagus. Then add in: pepper, parmesan, salt, and garlic. Evenly distribute the spears in a casserole dish and then roast everything the oven for 17 mins. After the roasting time has elapsed top the contents with lemon juice. Enjoy.

Roasted Asparagus

Picnic

Spring Rolls

Prep Time: 45 mins Total Time: 1 hr 10 mins Servings per Recipe: 15 Calories 168 kcal Fat 10.5 g Carbohydrates 11g Protein 7g Cholesterol 23 mg Sodium 288 mg

Ingredients 1 tbsp vegetable oil 1 lb ground beef 2 cloves garlic, crushed 1/2 C. chopped onion 1/2 C. minced carrots 1/2 C. chopped green onions 1/2 C. thinly sliced green cabbage 1 tsp ground black pepper

1 tsp salt 1 tsp garlic powder 1 tsp soy sauce 30 wonton wrappers 2 C. vegetable oil for frying

Directions 1. Stir fry your beef until it is fully done then place the meat to the side and remove the excess drippings but leave about a tbsp. 2. Begin to stir fry your onion and garlic in the drippings for 3 mins then add in the cabbage, beef, green onions, and carrots. 3. Stir the mix then add in the soy sauce, pepper, garlic powder, and salt. 4. Stir the mix again to work in the spices then shut the heat and let the mix cool. 5. Lay out some wrappers and layer 3 tbsps of the mix in the middle of each. 6. Shape the wrappers into dumplings then crimp and seal the edges with a bit of water. 7. Get half an inch of oil hot in a pan then begin to fry your dumplings for 3 mins in batches of 5. 8. Remove any excess oils by placing everything on some paper towels. 9. Enjoy. Picnic Spring Rolls

75

FESTIVE

Cheesecake

Prep Time: 25 mins Total Time: 5 hrs 25 mins Servings per Recipe: 16 Calories 223 kcal Carbohydrates 18.4 g Cholesterol 26 mg Fat 13.9 g Protein 6g Sodium 381 mg

Ingredients 1 C. Graham Cracker Crumbs 3 tbsps sugar 3 oz butter or margarine, melted 5 (8 oz) packages Cream Cheese, softened 1 C. sugar 3 tbsps flour 1 tbsp vanilla

1 C. Sour Cream 4 eggs 1 (21 oz) can cherry pie filling (optional)

Directions 1. Set your oven at 350 degrees before doing anything else. 2. Bake a mixture of crumbs, sugar and butter for 4 minutes in a pan. 3. Mix cream cheese, vanilla, sugar and flour with the help of an electric mixer before adding sour cream and mixing it well. 4. Now add eggs, one at a time and mix it well at low speed. 5. Pour this mixture over the crust in the pan. 6. Bake this in the preheated oven for about 70 minutes 7. Now spread a finely combined mixture of brown sugar, butter and pecans over this pie before baking it for another 40 minutes. 8. Refrigerate it for at least 4 hours. 9. Top with pie filling. Serve. 76

Festive Cheesecake

Summer

Soiree Shrimp

Prep Time: 10 mins Total Time: 10 mins Servings per Recipe: 28 Calories 56 kcal Fat 3.4 g Carbohydrates 2.3g Protein