Lockdown RRecipesi Cook Book
Our team shares their favorite dishes, appetizers and drinks for you to try during this time in Quarantine. From Us to You
We understand that this time can be extremely difficult and challenging. In contribution to those who are at home, our team at IT Resources and RNa Partners, has put together a list of their very own favorite dishes and treats. We hope to inspire you to try something new during quarantine.
Enjoy & Stay Safe!
-IT Resources & RNa Partners
Sponsored by our very own, Ron Giuffre! Inside
Breakfast Dessert
04 Eggs Benedict 26 Peach Cobbler Dump Cake 06 Breakfast Casserole 27 Cherry Delight 07 Creamed Eggs 28 Lemon-Coconut Bars 29 Buckeye Brownies 31 Banana Walnut Bread Appetizers/ Side Dishes 32 Luscious Lemon Bars Mandarín- Pineapple Cake 08 Broccoli Cashew Salad 33 34 Flourless Chocolate Cake 09 Pasta Salad 10 Spanakopita 11 Tiropita Drinks 12 Spinach Soufflé 13 Buffalo Chicken Cresent Rolls 35 Spiked Strawberry Lemonade 14 Mexican Cheesy Dip 36 Rose Aperol Spritz 15 Pizza Dip 37 Cucumber Collins Dinner
16 Lisa's Famous Chili 18 Irish Beef & Guinness Stew 20 Mississippi Pot Roast 21 Southern Corn Casserole 22 Burrito Bowls 23 Shredded Buffalo BBQ Chicken 24 Grandma Jones' Hamburger Pie 25 Lamb Chops 04| Breakfast Eggs Benedict
The Ingredients You Will Need: 4 sourdough English muffins (8 1/2s) Large pot to poach eggs 8 slices of Canadian bacon Strainer/Colander (for 16 eggs (plus a few extra for eggs) breakage) Double boiler for Fresh lemon Hollandaise Sauce Stick of salted butter Baking sheet to keep White pepper everything warn until Paprika served Sharp cheddar – optional Fresh Dill – optional
Instructions Hollandaise Sauce 1. While making the Hollandaise sauce, never stop stirring until it is finished… Also, have a large pot of water heating up, a little over 1/2 full. This needs to be boiling by the time you finish the Hollandaise – about 20 minutes 2. Separate 8 egg yolks into a double boiler 3. Place over low heat and stir for a few minutes as it warms up 4. Cut a stick of butter in to ¼ sections and use a fork to slowly stir butter in with the egg yolks 5. Once the full stick is melted the sauce will start to thicken, about 15 minutes in. When this happens, slowly stir in a tsp of fresh lemon juice and a pinch of white pepper - (fresh dill is also a nice addition) 6. Take the sauce off the heat and continue to stir so it does not clump, add a little warm water if it becomes too thick.
Continued... 05| Breakfast Eggs Benedict
The Rest 1. Have a helper toast the English muffins and place a slice of Canadian bacon on each, plus a little sharp cheddar (cheese is optional). Place in oven on low heat to warm ham, melt the optional cheese, and keep warm until ready to serve.
2. Break 8 eggs into a large cup or mixing bowl.
3. Stir the boiling water to create a vortex then pour the 8 eggs in the boiling water and cook for 3m 30s (5 min if you do not want runny yolks).
4. Pour eggs into colander, use a spoon to place eggs on muffin/ham, cover with Hollandaise Sauce and a dash of paprika.
Strongly suggest serving with a Mimosa...
Recipe from David Mahan 06| Breakfast Breakfast Casserole
The Ingredients 1 (16 ounce) package Jimmy Dean pork sausage 10 eggs, lightly beaten 3 cups milk 2 teaspoons dry mustard 1 teaspoon salt 6 cups cubed bread 2 cups shredded sharp cheddar cheese ½ teaspoon black pepper ½ cup thin-sliced green onion
Instructions 1. Preheat oven to 325 F. In large skillet, cook sausage over medium- high heat, stirring frequently until thoroughly cooked and no longer pink. In large mixing bowl, combine eggs, milk, mustard and salt; stir well. 2. Distribute half of the bread evenly in a buttered 9 x 13 x 2 inch baking dish. Sprinkle with half of the pepper, half of the cheese, half of the sausage and half of the green onion. Repeat layering using remaining bread, pepper, cheese, sausage and green onion. Pour egg mixture evenly over casserole. 3. Bake uncovered for 55-60 minutes, or until eggs are set.
Recipe from Chaz Mills 07 | Breakfast Creamed Eggs
The Ingredients 8 or 9 hard-boiled eggs, peeled and coarsely chopped– taste better with dyed Easter Eggs 4 TBL butter or margarine 4 TBL all-purpose flour ½ tsp salt ¼ tsp black or white pepper (or to taste) ½ tsp Paprika, optional ½ tsp Dry mustard, optional 2 cups total of milk, half-and-half or mixture of the two 1 cup or less shredded cheese, optional Instructions
1. Melt butter in a saucepan over low heat. 2. Blend in flour, salt, pepper and paprika or mustard, if desired.
3. Cook over low heat, stirring until mixture is smooth and bubbly.
4. Remove from heat. Stir in milk. Heat to boiling, stirring constantly.
5. Boil and stir one minute. Remove from heat and stir in cheese, if desired 6. Add chopped eggs and stir. If mixture seems too thick, add additional milk. 7. Serve over toast, biscuits, or English muffins. Serves 4
Recipe from Donna Springer 08 | Appetizer/ Side Dishes
Broccoli Cashew Salad
The Ingredients 1 Head broccoli, stems discarded, florets chopped very small 1 cup mayonnaise 1/3 cup sugar 3 tablespoons red wine vinegar ½ small red onion, finely minced ½ cup raisins 1 package of ramen noodles uncooked, discard the seasoning packet. 1 cup raw sunflower seeds, shelled, not roasted or salted 1 cup raw cashews, not roasted or slated
Instructions 1.Place the broccoli into a large bowl. 2.In medium bowl, whisk mayonnaise, sugar, vinegar, and onion. 3.Pour the dressing over the broccoli. Add in the raisins, crumbled ramen noodles, sunflower seeds, and cashews, toss to combine.
*You may also add spinach if you like
Recipe from Elyse Miller
Image by Chef Julie Yoon 09 | Appetizer/ Side Dishes Pasta Salad
The Ingredients Small cherry tomatoes cut in half Veggie Noodles 2 boxes Spinach 2 bags Small red onion - chopped Fresh Garlic 3 cloves crushed (or as much as you’d like) 2 bottles of lite Caesar dressing Shaved Parmesan Cheese Black Pepper on top
Instructions 1.Boil noodles , drain, let them cool off then add the rest of ingredients. 2. Refrigerate until served
Recipe from Marisa Luchetta 10 | Appetizer/ Side Dishes Spanakopita
The Ingredients Filling: 1 (10-ounce) package fresh or frozen spinach, coarsely chopped 1/2 cup (about 2 ounces) feta cheese 1/4 cup ricotta cheese (not in Yiayia's recipe) 1/4 cup grated Parmesan cheese 2 teaspoons olive oil 1 - 2 garlic cloves 1 1/2 cups chopped green onions 1 1/2 tablespoons chopped fresh or 1/2 teaspoons dried dill 1/2 teaspoon oregano 1 tablespoon fresh lemon juice
Remaining ingredients: 1 stick of butter 1 box frozen phyllo dough, thawed Instructions 1. Preheat oven to 350°. 2. With a colander squeeze water from frozen spinach.
3. Heat 2 teaspoons olive oil and butter in a nonstick skillet over medium- high heat. Add the green onions and garlic; sauté for 2 minutes. Add spinach; saute until dry about 5 minutes. Take off heat add feta, ricotta,Parmesan cheese and egg. Mix thoroughly.
4. Melt butter. Working with 1 phyllo sheet at a time, cut each sheet lengthwise into 3 strips; lightly brush phyllo sheet with butter (cover the remaining phyllo dough to keep it from drying). Spoon about 1 tablespoon spinach mixture onto one end of each strip. Fold one corner of the Recipe opposite end over mixture, forming a triangle; keep folding back and from forth into a triangle to the end of strip. Just like folding a flag. Christine 5. Place triangles, seam sides down, on a baking sheet. Bake at 350° for Horan 20 minutes or until golden. 11 | Appetizer/ Side Dishes Tiropita
The Ingredients 1/2 pound feta cheese 1 cup whole-milk cottage cheese 1/2 cup Parmesan cheese 1/4 cup all-purpose flour 2 large eggs, lightly beaten Dash of dill One 1-pound package phyllo dough 2 sticks (1/2 pound) butter, clarified
Instructions 1. In a medium bowl, combine the feta, cottage cheese and Parmesan. Stir in the flour, eggs. 2. Line 2 baking sheets with parchment paper. Lay 1 sheet of phyllo on a work surface with the long side facing you. (Keep the remaining phyllo covered with plastic wrap and a damp towel.) Brush the wrap lightly with some of the butter; top with a second sheet and brush with more butter. Brush the wrap lightly with some of the butter; top with a third sheet and brush with more butter. Cut the pastry lengthwise into four 12-inch-long strips, Mound a scant tablespoon of the cheese filling in the center of the end of each strip. Working with one strip at a time, fold the bottom edge up to meet the left edge and form a triangle. Fold the triangle up, then over to meet the right edge, keeping its triangular shape. Continue folding up the length of the phyllo, folding the triangle lightly. Brush the top with butter and set it on one of the baking sheets. Continue making triangles with the remaining phyllo and filling.
3. Preheat the oven to 400° and position 2 racks in the upper and lower thirds Recipe of the oven. Bake the triangles for about 16 minutes, or until golden and crisp, from switching the pans halfway through cooking. Let cool briefly, then serve warm. Christine Horan Serving size: makes about 42 triangles 12 | Appetizer/ Side Dishes
Spinach Soufflé
The Ingredients 2 boxes frozen chopped spinach 6 eggs ¾ c. flour 1 lb shredded cheese (Colby jack, cheddar) 2 lb. fine curd cottage cheese 1 stick butter or margarine, melted
Instructions 1. Cook spinach until thawed; drain. Mix with eggs, melted butter, flour, cottage cheese.
2. Add cheese. 3. Put in buttered 9x13 inch glass baking dish. Bake at 350° for 1 hour, or until golden and bubbly and knife comes out slightly clean. 4. Let set before serving.
Recipe from Ron Giuffre 13 | Appetizer/ Side Dishes
Buffalo Chicken Cresent Rolls
The Ingredients Filling: 1 cup canned chicken, drained 4 oz cream cheese 1/4 cup Franks Red Hot 1/4 cup ranch dressing 1/2 cup cheddar cheese 2 8 oz packages of crescent rolls
Instructions 1. Preheat oven to 375. 2. With a colander squeeze water from frozen spinach.
3. In a medium bowl, combine the chicken, cream cheese, buffalo sauce, ranch and cheddar cheese. Mix well.
4. Separate each can of crescent rolls into 8 triangles. Place 1 tbsp of filling at the wide end of the triangle and roll up.
5. Place each roll up on a baking sheet. Bake for 12 to 15 minutes or until golden brown.
Recipe from Matt Rose 14 | Appetizer/ Side Dishess
Mexican Cheesy Dip
The Ingredients 3 8oz packages of cream cheese 1 8oz package of Mexican shredded cheese 3 cans Hormel chili with no beans
Instructions 1. Melt cream cheese on 300 for 5 minutes.
2. Remove from oven and spread cream cheese throughout the bottom of pan (11x 9 pan) 3. Pour 3 cans of Hormel chili on top 4. Pour 8oz Mexican shredded cheese on top 5. Place aluminum foil on top and bake at 350 for 20 minutes
Recipe from Staci Durant 15 | Appetizer/ Side Dishess
Pizza Dip
The Ingredients 1 lb softened cream cheese 8 oz shredded Italian-blend cheese 8 oz cooked and crumbled hot or mild Italian sausage 1 (15-oz) can pizza sauce 2 tsp Italian seasoning Pepperoni slices
Instructions 1. In a slow cooker, combine cream cheese, Italian-blend cheese, sausage, pizza sauce and Italian seasoning. 2. Cover and cook on HIGH 1 hour or until melted and bubbling. Stir. Turn to LOW to keep warm. 3. Sprinkle with additional cheese and top with pepperoni slices.
Serving size: 4 Cups
Recipe from Matt Rose 16 | Dinner
Lisa's Famous Chili
The Ingredients 2 lb. ground beef 2 red bell pepper; seeded and chopped 1 onion; diced 2- 14 oz. can pinto beans (drain 85%) 2- 14 oz. can kidney beans (drain 85%) 2- 14 oz. can black beans (drain 85%) 2- 10 oz can tomato puree 2- 10 oz can Rotel diced tomatoes with green chilies (chili fixin’s) 4 tbsp flour 4 tsp chili powder 1 tsp each of: garlic powder onion powder cumin red pepper flakes salt pepper 2 tbsp hot sauce (optional) Instructions 1. Brown ground beef and drain, add to crock pot. 2. Add to the crock pot: bell pepper, onion, diced tomatoes, tomato puree, and all the beans.
3. Add all the spices and stir.
4. For more spice add a Tbspn of your favorite hot sauce.
5. Cover and cook on low for 6-8 hours.
Continued... 17 | Dinner
Lisa's Famous Chili
For an immediately ready pot of chili (stove top)
1. Cook onions, then add ground beef and brown (drain grease) 2. Do not add red pepper
3. Add all other ingredients
4. For more spice add a Tbspn of your favorite hot sauce.
5. Simmer 30 minutes
Garnish with any or all of the following: Sour Cream Shredded Cheddar Crackers/Fritos/Corn Chips
Recipe from Lisa Davidson 18 | Dinner
Irish Beef & Guinness Stew
Traditionally, Guinness Stew is made with lamb. But in many parts of the world including here in America, Guinness Stew is more commonly made with beef. Use big chunky hunks of beef. Don’t use tiny cubes of beef. It needs to be chunky pieces so it can be cooked for a long time to get all that flavor into the sauce! If the pieces of beef are too small, they will cook too quickly and fall apart in the stew before it’s had enough time to develop the deep flavors.
The Ingredients 2 tbsp olive oil 2.5 lb. beef chuck, boneless short rib or any other slow cooking beef (no bone) 3/4 tsp each salt and black pepper 3 garlic cloves , minced 2 onions , chopped (brown, white or yellow) 6 oz bacon , speck or pancetta, diced 3 tbsp flour Guinness Beer (Just 1) 4 tbsp tomato paste 3 cups chicken stock/broth (or beef broth - Note 4) 3 carrots , peeled and cut into 1/2" thick pieces 2 large celery stalks cut into 1" pieces 2 bay leaves 3 sprigs thyme (or sub with 1 tsp dried thyme leaves)
Continued... 19 | Dinner
Irish Beef & Guinness Stew
Instructions 1. Brown the beef – brown them well, this is key to flavor. It’s not just the browned beef itself, also the brown bits left on the bottom of the pot (fond) adds extra flavor to the sauce 2. Sauté flavor base – onion, garlic, bacon (speck or pancetta), carrot and celery
3. Cook off flour and tomato paste
4. Add liquids – beer, broth and herbs
5. Simmer covered for 2 hours until the beef is tender, then simmer for a further 30 minutes uncovered to let the sauce reduce a bit and for the beef to become “fall apart tender”.
6. RECOMMENDED - Serve over Mashed Potatoes
Recipe from Brandy Bayer 20 | Dinner
Mississippi Pot Roast
The Ingredients 3 lb. pot roast (I use a Blade Roast) 1 packet Ranch dressing mix (dry- don’t mix with water) 1 packet Au Jus mix (dry- don’t mix with water) 6 pepperoncini peppers (fresh or canned) 1 stick butter
Instructions 1. Add all ingredients into a slow cooker and cook on LOW for 8-10 hours. Serve over mashed potatoes.
Recipe from Kevin Trussler 21 | Dinner
Southern Corn Casserole
The Ingredients 1 stick of butter 1 (15-ounce) can corn kernels 1 (15-ounce) can creamed corn ¼ cup of sugar 2 large eggs, whisked 1 cup sour cream (8 ounces) 1 (8.5-ounce) box Jiffy corn muffin mix
Instructions 1. Heat the oven to 350°F. Spray or lightly butter a 13 x 9 pan. 2. Melt stick of butter, let cool slightly. 3. Pour kernel corn with liquid and creamed corn into pan, add sugar and melted butter and stir. 4. Stir in eggs and incorporate into mixture. Add sour cream and box of muffin mix until all ingredients are combined. 5. Bake until the casserole is set and lightly browned, about 50 minutes to an hour.
Recipe from Steven Perry 22 | Dinner
Burrito Bowls
The Ingredients Jasmine Rice - Vigo Fajita steak and Chicken strips, ground beef , turkey Black beans- small can Corn - small can Shredded cheese Sour cream Guacamole Shreds lettuce Peach Salsa - Medium (salad area) Taco sauce - Hot sauce Garlic Braggs Amino Acid
Instructions 1. Sauté meat of choice with olive oil, garlic, Bragg amino acids, add fajita season mix. 2. Let simmer for 8-10 mins 3. Cook rice 4. In a bowl : add rice, meat & all the fixings. Enjoy!
Recipe from Marisa Luchetta 23 | Dinner
Shredded Buffalo BBQ Chicken
The Ingredients 6 Chicken Breast 1 TBS of butter 1 1/2 cups of Texas Pete Hot sauce ( your choice of hot sauce) Season with garlic powder , black pepper, garlic salt 1 small bottle of Kens Sweet spicy BBQ sauce 3 cloves Garlic chopped (optional)
Instructions 1.Put all in the crockpot raw. 2. Cook 4-6 hours on low. 3. When done, shred with a fork. 4. Add more BBQ sauce for thickness. 5. You can Serve over nachos. Add cheese , lettuce, tomato, sour cream, guacamole OR: On buns with Cole Slaw.!
Recipe from Marisa Luchetta 24 | Dinner
Grandma Jones' Hamburger Pie
The Ingredients 6 medium white potatoes - mashed Butter Milk 1 lb of beef 1 can of green cut beans (Drained) 1 Can of tomato soup Shredded cheddar cheese Salt & Pepper Casserole Dish Instructions 1. Cook 6 medium white potatoes in boiling water, Drain. 2. Mash and add Butter and a little milk. (Start with 2 Tbsp of butter and 1 Cup of milk – adjust to make the right consistency) Put to the side. 3. Season Beef with Salt and Pepper. If desired add chopped onion to the beef. Brown meat and drain grease off. 4. Layer your casserole dish: Layer 1: beef (Bottom) Layer 2: Green Beans (Drained) Layer 3: Tomato Soup Layer 4: Mashed Potatoes Layer 5: Cheddar Cheese
5. Bake 350 for 30 minutes.
Recipe from Dan Jones 25 | Dinner
Lamb Chops
The Ingredients Lamb Chops Vegetables: Onions, Potatoes, Brussel Sprouts, Bell Peppers Soy Sauce Sea Salt Garlic Powder Olive Oil Paprika Cayenne Pepper Instructions 1. Preheat Oven to 450 F 2. Clean lamb chops with vinegar and salt 3. Chop veggies (onions, potatoes, Brussel sprouts, bell peppers) and mix into a bowl. 4. Add 1/3 cup Olive Oil, 1 Tablespoon Black Pepper, and 1 teaspoon Sea salt to veggies and mix. 5. Add 1 cup soy sauce, 1 Tablespoon of sea salt, 1/4 cup Black pepper, 1 tablespoon paprika, 1/3 cup granulated garlic, 1 tablespoon cayenne pepper to lamb chops and mix. 6. Arrange seasoned lamb chops in a non stick pan, pouring the leftover juice over the meat and the mixed vegetables. 7. Bake lamb chops at 450 F for 45-50 minutes, covering with aluminum foil. 8. Take foil off about 3-5 minutes before finished and let the lamb chops brown. Enjoy!
Recipe from Seeta Mangroo 26 | Dessert
Peach Cobbler Dump Cake
The Ingredients 3 cans (15.25oz.each) Del Monte® Sliced Peaches in Heavy Syrup 1 pkg. yellow cake mix ½ cup butter, melted
Instructions 1. Preheat oven to 350°F. 2. In a 13x9 inch or other shallow 3-qt. baking dish, dump 2 cans of peaches and syrup. 3. Drain the third can and add only the peaches to the baking dish. 4. Top peaches with dry cake mix; spread it out evenly across the entire surface of peaches. 5. Drizzle cake mix with melted butter. 6. Bake 55 minutes to 1 hour or until top is deep golden brown and fruit is bubbly. 7. Dust with powdered sugar or top with whipped cream or vanilla ice cream before serving, if desired.
Recipe from Lisa Davidson 27 | Dessert
Cherry Delight
The Ingredients 1 c flour 1 c finely chopped pecans 1 c butter - softened 2- 8 oz cream cheese – softened 1 ½ c confectioner’s sugar tsp vanilla 2-9 oz cool whip – thawed 2-cans of cherry pie filling (I use lite)
Instructions 1. Mixflour, pecans and butter together and pat into bottom of a 9x13 pyrex pan. 2. Bake 15 minutes at 400. Cool. Crumble with a form. Pat back into bottom of pan. 3. Mix cream cheese, sugar and vanilla with electric mixer until light and creamy. Fold in cool whip. 4. Put into pan over bottom of crust. Top with cherry pie filling. Refrigerate overnight.
Recipe from Ron Giuffre 28 | Dessert
Lemon-Coconut Bars
The Ingredients 2 cups all purpose flour 1 cup powdered sugar, divided 1 cup butter softened ½ cup chopped slivered almonds, toasted Lemon Chess Pie Filling 1cup sweetened flaked coconut Instructions 1. Combine flour and ½ cup powdered sugar. 2. Cut butter into flour mixture with a pastry blender until crumbly; stir in almonds. 3. Firmly press mixture into lightly greased 13 X 9 pan. 4. Bake at 350 F for 20 to 25 minutes until light golden brown. 5. Stir together Lemon Chess Pie Filling and coconut; pour over baked crust.
6. Bake at 350 F for 30 to 35 minutes or until set. Cool in pan on a wire rack. Sprinkle evenly with remaining ½ cup powdered sugar and cut into bars. Lemon Chess Pie Filling 2 cups sugar 4 large eggs ¼ cup butter, melted 1 tablespoon grated lemon rind ¼ cup fresh lemon juice 1 tablespoon all purpose flour 1 tablespoon cornmeal ¼ teaspoon salt Recipe from Donna Instructions Springer 1. Wisk together all ingredients. Use filling immediately. 29 | Dessert
Buckeye Brownies (Chocolate and Peanut Butter) The Ingredients 1st Layer 1 box brownie mix plus ingredients on box (I use Ghirardelli double or triple Chocolate, need 1 egg, oil and water)
2nd Layer 1 cup powdered sugar 1/4 cup butter softened (this is ½ stick of butter) 1/2 cup creamy peanut butter ½ teaspoon of vanilla
3rd Layer
6 tbsp butter softened 1 cup milk chocolate chips
Non-Stick Foil*
Instructions
1. In a 7 x 11 pan**, lined with non-stick foil, make and bake brownie mix*** according to box directions. Let cool. 2. In a bowl add your powdered sugar, butter, vanilla and peanut butter. Mix well. Spread with finger over the brownies and pat down evenly. (it has a consistency similar to playdough). 3. Melt together chocolate chips and butter in microwave on high for 20 seconds, stir, and continue this until melted and smooth, do not over micro or it will not spread, 4. Spread over brownies 2nd layer. Refrigerate for 30 minutes to set chocolate then cut and ENJOY!
Continued... 30 | Dessert
Buckeye Brownies (Chocolate and Peanut Butter)
Helpful Tips and Notes:
*Non-Stick foil by Reynolds is important—the non shiny side is the non-stick side so that side should be facing up and leave a couple a few inches on either end of the pan—when Brownies are ready to cut simple lift the end of the foil and place on cutting board and cut your brownies—this is a game changer—no more greasing the pan, makes cutting a breeze and when brownies are gone just toss the foil and no clean up!
**If you want even layers of brownie to peanut butter use a 9 x 13 pan and double 2nd and 3rd layer of ingredients. I prefer more brownie layer so used a smaller pan.
***When mixing any boxed brownie mix, first mix all the wet ingredients before adding the brownie mix which will give you a better brownie.
Recipe from Steven Perry 31 | Dessert
Banana Walnut Bread
The Ingredients 1 1/4 cups unbleached all-purpose flour 1 teaspoon baking soda 1/2 teaspoon fine salt 2 large eggs, at room temperature 1/2 teaspoon vanilla extract 1/2 cup unsalted butter, at room temperature, plus more for preparing the pan 1 cup sugar 3 very ripe bananas, peeled, and mashed with a fork (about 1 cup 1/2 cup toasted walnut pieces Instructions 1. Sift the flour, baking soda, and salt into a medium bowl, set aside. Whisk the eggs and vanilla together in a liquid measuring cup with a spout, set aside. Lightly brush a 9 by 5 by 3-inch loaf pan with butter. Preheat the oven to 350 degrees.
2. In a standing mixer fitted with the paddle attachment or with an electric hand-held mixer, cream the butter and sugar until light and fluffy. Gradually pour the egg mixture into the butter while mixing until incorporated. Add the bananas (the mixture will appear to be curdled, so don't worry), and remove the bowl from the mixer.
3. With a rubber spatula, mix in the flour mixture until just incorporated. Fold in the nuts and transfer the batter to the prepared pan. Bake for 55 minutes or until a toothpick inserted into the center of the bread comes out clean. Cool the bread in the pan on a wire rack for 5 minutes. Turn the bread out of the pan and let cool completely on the rack. Wrap in plastic wrap. (Best if served the next day).
Recipe from Caroline Brady 32 | Dessert
Luscious Lemon Bars
The Ingredients 1 box lemon cake mix 1/2 cup salted butter, melted (this is 1 stick) 1 egg 1 (14-oz) can sweetened condensed milk 1/2 cup fresh lemon juice (6-7 lemons, juiced) 1/2 T lemon zest Non-Stick Foil
Instructions 1. Preheat oven to 350 degrees. Line a 13 x 9 inch pan with non stick foil leaving a few inches on either end.
2. Combine lemon cake mix, butter, and egg in a large bowl; mix until thoroughly combined. Spread mixture evenly into bottom of baking pan.
3. Pour sweetened condensed milk in bowl, add lemon zest then slowly add in fresh lemon juice and whisk as you add the juice. Pour over top of cake crust.
4. Bake 22 to 26 minutes or until set. Cool completely, lift up the foil and place lemon bars on cutting board and cut into squares. Makes 32 to 40 squares depending on how large you cut them.
Recipe from Steven Perry 33 | Dessert
Mandarín- Pineapple Cake
The Ingredients 1 box Duncan Hines Butter Cake 1/2 cup Wesson oil 1 11 oz. can mandarin oranges 1/2 cup sugar 4 eggs Icing 1 12 oz. tub of Cool Whip Small instant vanilla pudding mix 1 16 oz. can crushed pineapple
Instructions
1. Preheat oven to 30 degrees. 2. Combine cake mix, oil, oranges with juice, sugar and eggs. 3. Mix at medium speed for 2 minutes. 4. Bake at 350 degrees in 3 greased, floured and lined with wax paper pans for about 20 minutes or until center of cake bounces back when touched.
5. Remove from pans and cool completely on cooling racks. Icing
1. Drain juice from pineapple and set aside (if the icing seems to be too thick you can use it to thin it out a bit). 2. Mix pineapple with the instant vanilla pudding. Stir in Cool Whip. Frost the cake accoridng to these directions. Recipe 3. Store the cake in the refrigerator. I think from it is better the next day. Marisa Luchetta 34 | Dessert
Flourless Chocolate Cake
The Ingredients 1 cup (2 sticks) unsalted butter, cut into pieces, plus more for the pan 1/4 cup unsweetened cocoa powder, plus more for the pan 1 1/4 cups heavy cream 8 ounces bittersweet chocolate, chopped 5 large eggs 1 cup granulated sugar 1/2 cup crème fraîche or sour cream 1/4 cup confectioners’ sugar, plus more for dusting Instructions 1. Heat oven to 350° F. Butter a 9-inch springform pan and dust with cocoa powder. 2. In a medium saucepan, heat the butter with ¼ cup of the heavy cream over medium-low heat until the butter is melted. Add the chocolate and stir until melted and smooth; remove from heat. 3. In a medium bowl, whisk together the eggs, granulated sugar, and cocoa powder. Whisk in the chocolate mixture. 4. Transfer the batter to the prepared pan and bake until puffed and set, 35 to 40 minutes. Let cool in the pan for 1 hour. Run a knife around the edge of the cake before unmolding.
5. Using an electric mixer, beat the remaining 1 cup of heavy cream with the crème fraîche and confectioners’ sugar until soft peaks form. Dust the cake with cocoa (or confectioners’ sugar) and serve with the whipped cream mixture.
Tip: The cake can be baked up to 2 days in advance, refrigerate covered. Before serving, Recipe from bring the cake to room temperature, dust it Elyse Miller with confectioners’ sugar and the whip cream. 35 | Drinks
Spiked Strawberry Lemonade
A light-hearted drink for happier times ahead!
The Ingredients 1 pint of strawberries 1 tb fresh mint 1.5 cups Deep Eddy Lemon Vodka 4 cups sparkling lemonade (OR substitute a non-sparkling version like Simply Lemonade)
Instructions 1. Puree strawberries and mint in blender (I haven't experimented with frozen strawberries, but that could be a cool option for an icier drink.) 2. Combine the strawberry-mint puree, vodka, and sparkling lemonade in a pitcher and serve over ice. 3. Enjoy!
Note: for a non-alcoholic version, leave out the vodka.
Recipe from Andrea Dzavik 36 | Drinks
Rose Aperol Spritz
The Ingredients 1 Bottle of Prosecco 1 Bottle of Psychaud’s Aperitivo or Aperol Club Soda Fruit: Mango, Grapefruit, Lime for garnish
Instructions 1. Fill a glass with ice and fill with equal parts Prosecco and aperol or aperitivo 2. Add a splash of club soda 3. Mix and add fruit for garnish 4. Enjoy!
Recipe from Seeta Mangroo 37 | Drinks
Cucumber Collins
The Ingredients 1 oz freshly squeezed lemon juice 1 oz simple syrup 2 oz Hendrick's Gin 4- 5 slices cucumber
Instructions
1. In the bottom of a mixing glass, muddle cucymber slices, lemon juice and simple syrup 2. Add gin, along with ice into a Collins glass, then top with soda. 3. Garnish with the mint sprig 4. Enjoy!
Recipe from Caroline Brady