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2,345 Posts
Discussion Starter #1
My son's school is trying to put together a Montclair Family Favorite Recipes Cookbook to raise money for the school. Parents seem to be dragging their butts LOL on turning anything in. The deadline is March 6th. I think it's a great idea and told the volunteers doing it I would try and round up as many recipes that I could.

At any rate I thought it couldn't hurt to start a thread that anyone could post a tried and true recipe they love and I guess is relatively easy to make? (especially for us working parents!) for us here at GRF and if you wouldn't mind, I could use it for our cookbook?

Here is the flyer that went out to students parents:
Montclair Families’
Favorite Recipes Cookbook
Please send us your favorite recipes! XXXX and XXXX are putting together a cookbook that will come from our school’s families. When choosing which recipes to submit, please do not include any with alcohol. Recipes can be e-mailed to [email protected] or submitted in person to the school office. All recipes must be turned in no later than March 6, 2009. For each submission, we will need:

Title – if your recipe is from a cookbook or a known entity such as Weight Watchers, please let us know so we can source them properly.

List of Ingredients – please be specific for those of us who don’t cook often.

Mixing/Baking instructions

Your family name (or the name of who should get the credit). Please include a contact name and phone number in case there are any questions. (Note from Sienna's Mom: you can be vague here if you would rather not have your info printed, of course)

Category where you would like your recipe to appear. There will be six tabbed sections, please choose from one of the following:

Appetizers & Breads
Soups & Salads
Side Dishes
Main Dishes

The following is an example of what will appear in the book:

(Category Soups & Salads) Taco Soup –Weight Watchers

½ pound very lean ground beef
1 medium onion, chopped
1 pound bag frozen whole-kernel corn
2 large cans chili beans (NOT chili with beans)
1 – 14 oz. can tomato sauce
1 – 14 oz. can diced tomatoes
1 - 4 ½ oz. can Ortega chopped green chilis
(mild or medium)

1 envelope ranch dressing mix
1 envelope taco seasoning mix

Brown ground beef and onion. Combine other ingredients in a large pot. Add meat and onion to other ingredients, heat and serve with corn bread or corn chips.
Submitted by The Barrie Family – thank you to Baba

The cookbook will be available for sale before Mother’s Day (hint, hint) with all proceeds benefitting the Montclair PTO. Order forms will be sent home at a later date. Remember, if you want your recipes included, please turn them in by March 6, 2009.

1,464 Posts
How about Apple Crisp... It's actually an apple crunch because I don't use oatmeal in this recipe.

This is a recipe that we've been making for years... a huge favorite in my household.

4 cups apples cut in chunks (I like older macs or granny smith... NO delicious)
1/3 c. sugar
2 tbs. flour
1/2 tsp cinnamon
1 tbs. margarine or butter
2 tbs. lemon juice


3/4 c. brown sugar
3/4 c. flour
1/3 cup magarine or sugar
1/8 tsp salt
3/4 c chopped nuts (optional... just as good without)

Put the cut apples in a well greased casserole dish (I use a square glass pan). Mix the sugar, flour, cinnamon and margarine together. Sprinkle this mixture over the apples. Sprinkle lemon juice over top.

For Topping: Mix together the brown sugar, the 3/4 c of flour, the butter, salt and nuts (if desired). Spread this mixture over the the apples.

Bake in a slow oven (325 degree F.) for one hour. I usually judge that it's done when I see it bubbling.

Don't do as my husband did.... he mixed the first mixture INTO the apples before putting the topping on, creating a gooey mess and created lumps as well LOL! You just need to sprinkle it over the apples as it will mix in just right while cooking.

Simon & Shadow's Mom
860 Posts

Peppermint Cheesecake
(10 servings)
1 c Chocolate Wafer Crumbs
3 tb Margarine, Melted
1 ea Env. Unflavored Gelatin
1/4 c Cold Water
16 oz SOFT Philly Cream Cheese
1/2 c Sugar
1/2 c Milk
1/4 c Crushed Peppermint Candy
1 c Whipping Cream, Whipped
3 oz Milk Chocolate Candy *

· Milk chocolate should be milk chocolate candy bars and they shoud be finely chopped.
· Combine crumbs and margarine; press onto bottom of 9-inch springform pan.
· Bake at 350 degrees F., 10 minutes. Cool.
· Soften gelatin in water; stir over low heat until dissolved.
· Combine cream cheese and sugar, mixing at medium speed on electric mixer until well blended.
· Gradually add gelatin, milk and peppermint candy, mixing until blended, chill until slightly thickened but not set.
· Fold in whipped cream and chocolate. Pour over crust.
· Chill until firm.
· Garnish with additional whipped cream combined with crushed peppermint candies, if desired.

Tracer, Rumor & Cady
10,683 Posts
Corn Chowder

Maine Corn Chowder
This is a hearty chowder...not for the meek!

2 cups chicken stock
4 lbs diced potatoes – Maine white or Maine Yukon gold potatoes are good –
(Use all but 2 fist-sized potatoes in a 5 lbs bag of potatoes)
1, 1 lb bag frozen sweet corn
1 stick butter
¾ cup diced onions
2 cans creamed corn
1 can evaporated milk
2 cups Half & Half
1 chicken bouillon cube
Salt & Pepper to taste

•In a large pop, cook potatoes and frozen corn in chicken stock until tender, add water if necessary
•Drain potatoes and corn
•Saute onion in butter until onions are tender & translucent - in the same pot that the potato and corn were cooked in…
•Add bouillon cube
•Add canned milk
•Add potatoes and corn
•Add Half & Half
•Add creamed corn
•Salt & Pepper to taste (1/2 teaspoon pepper, 1 teaspoon salt)
•Heat Slowly - stirring occasionally

This is a really good corn chowder – makes a lot!

Tracer, Rumor & Cady
10,683 Posts
Raisin Puff Cookies

Raisin Puff Cookies

These are an 'old-fashioned' kind of cookie. Great with a cup of tea!

1 ½ cups raisins
1 cup water

1 cup shortening
1 ½ cup sugar
3 eggs
3 ½ cup flour
1 teaspoon baking soda
½ teaspoon salt
1 teaspoon vanilla

Boil one cup water and 1 ½ cup of raisins just until water is absorbed.

Preheat to 350°.

Mix the shortening, sugar, eggs, flour, baking soda, salt, and vanilla –
Then add softened raisins.

Roll into walnut size balls,
Roll the balls in sugar.

Bake on ungreased sheet until light brown about 12 minutes.

Tracer, Rumor & Cady
10,683 Posts
Cranberry Pork Loin - SlowCooker

Cranberry Pork Loin
Crockpot/Slow Cooker

3-3.5 lbs pork loin
1 can jellied cranberry sauce
½ cup sugar
½ cup cranberry juice
1 teaspoon dry mustard
¼ teas ground clove
2 teaspoons water
1 teaspoon salt

Cook in slow cooker
Low 6-8 hours – Or - High 3 hours
Remove from cooker and let stand for 15 minutes before cutting

Internal temperature of
135° for medium rare
150° for medium
170° for well done

Mary’s modifications!:
Omit the cranberry juice and increased the water to ¼ cup total
½ teaspoon pepper
2 teaspoons minced garlic

Tracer, Rumor & Cady
10,683 Posts
Chicken Citrus Salad

Chicken Citrus Salad
Nice in the Summer!

• 4 cups Spinach and Mixed Greens
• 2 Cups sliced strawberries
• 1 15 ounce can mandarin orange segments drained
• 8 ounces sugar snap peas halved - frozen (thawed) sweet peas are a nice substitute
• ½ cup pecans
• ½ cup raspberry vinaigrette or other sweet vinaigrette –
ginger sesame dressing is nice also
• 6-10 ounces of precooked chicken cut into bite size pieces

1,464 Posts
OMG! Corn Chowder! My hubster loves the stuff, and me too. I'll be trying it as a surprise for hubster. He'll have a heart attack because HE usually does the cooking LOL!

211 Posts
My most favourite food website is one called All Recipes. I really use this more than I do any cookbook. I was originally going to give you the chocolate chip recipe but can't find it. I have tried the Clone of a Cinnabon (excellent), Apple Pie by Grandma Ople (delicious). If they are desperate for lots of recipes, go to the link I give below and it should go to the top 20 recipes, I would bet they are all great. I even got a great dog cookie recipe from this site too.

Good luck

1,464 Posts

14,284 Posts
Peanut Butter Fudge:
2 cups of sugar
2/3 cup of evaporated milk
bring to a boil - watching carefully, it will boil fast and go over very quickly
when it comes to soft ball stage, remove from heat and stir in a good size spoonful of peanut butter
pour into a buttered pie plate (or something similar, I always use a pie plate I inherited from my Aunt Lena)
cut it when it starts to get solid

I've never had this fail

1,464 Posts
You guys are making me hungry! Good thing Hubster is taking me out for the night :D

302 Posts
Low Fat Low Carb Corn and Crab Chowder (this is very easy and quite tasty!). This came from a local paper called "healthy". I also add some minced garlic. Have a friend that uses shrimp instead of crab and says it's delish. If anyone here is doing Weight Watchers, it came out to around 3 points per serving.

1 Tbsp vegetable oil
2 Tbsp celery, finely diced
2 Tbsp onion, finely diced
2 tbsp green pepper, finely diced
1 package 10 oz frozen whole kernel corn
1 C raw potatoes, peeled, diced in 1/2-in pieces
2 Tbsp fresh parsley, chopped
1 C water
1/4 tsp salt
Black pepper to taste
1/4 tsp paprika
2 Tbp flour
2 C skim milk
16 oz imitation crab

1) Heat oil in medium saucepan. Add celery, onion and green pepper and saute for 2 minutes.

2) Add corn, potatoes, water, salt, pepper and paprika. Bring to a boil, then reduce heat to medium. Cook covered for about 10 minutes or until potatoes are tender.

3) Place 1/2 cup of milk in jar with tight fitting lid. Add flour and shake vigorously.

4) Gradually add milk-flour mixture to cooked vegetables. Then add remaining milk.

5) Add pre-cooked imitation crabmeat.

6) Cook, stirring constantly, until mixture comes to boil and thickens.

Serve garnished with fresh parsley.

Yield: 4 serving
Serving size: 1 cup

Each serving provides:
Calories: 186
Total fat: 5 g
Saturated fat: 1 g
Cholesterol: 5 mg
Sodium: 205 mg
Total fiber: 4 g
Protein: 7 g
Carbohydrates: 31 g
Potassium: 455 mg

913 Posts
I have to bring this to every one of our family gatherings.

  • 1 can whole kernel corn, drained
  • 1 can cream-style corn
  • 1 (8-ounce) package corn muffin mix (recommended: Jiffy)
  • 1 cup sour cream
  • 1/2 cup (1 stick) butter, melted
  • 1 to 1 1/2 cups shredded Cheddar

Preheat oven to 350 degrees F.
In a large bowl, stir together the 2 cans of corn, corn muffin mix, sour cream, and melted butter. Pour into a greased 9 by 13-inch casserole dish. Bake for 45 minutes, or until golden brown. Remove from oven and top with Cheddar. Return to oven for 5 to 10 minutes, or until cheese is melted. Let stand for at least 5 minutes and then serve warm.
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