Well-Loved Templeton Recipes
Copyright © 2020
Hi there. I am Ariea, a 12-Year-old student in quarentine. There are Recipes in this book that come from my childhood and still use now. My family comes from Ireland (My Mom’s Side) and Poland (My other Mom’s side). We don’t use recipes from their heritages, we usually use recipies from online instead.
These recipes are special to me because they come from my childhood. When I eat these, I feel happy. So, mabye someone else can be happy with these recipes to.
Snacks: Page 5
Entrés: Page 13
Desserts: Page 25
Mint Watermelon
This recipe is from Taste of Home. I personaly have been eating this from since I was little and still eat it now. It great during the summer heat or whenever your stuck inside your house for about 2 months.
Ingredients
- 6 cups cubed seedless watermelon
- 2 tablespoons minced fresh mint
- 1 tablespoon lemon juice
- 1 tablespoon olive oil
- 2 teaspoons sugar
Directions:
Page 5
Mashed Cauliflower
This recipe is from Cafe Delites. My mom is allergic to potatoes so instead of having mashed potatoes we had mashed cauliflower. I ate this a lot as a child, and still eat it today.
Ingredients:
- 1 large head cauliflower cut into florets (about 3 pounds or 1 1/2 kg)
- 3 tablespoons unsalted butter
- 3 tablespoons sour cream
- 6 cloves garlic divided
- 1/4 cup parmesan cheese
- Salt and black pepper to taste
Directions:
- Place cauliflower in a steamer over a large pot of boiling water. Steam for 15 minutes until tender. Alternatively, boil cauliflower in salted water for 10 minutes or until fork tender. Remove and drain. Cover with a lid and set aside.
- In the same pot, heat the butter over medium high heat. Sauté garlic until fragrant (about 1 minute).
- Blend cauliflower and garlic in a food processor on high setting until smooth. You may need to do this in batches of two or three, depending on the size of your processor.
- Transfer blended cauliflower into the pot with the garlic. Stir in the Parmesan cheese, sour cream and season with salt and pepper.
Page 7
Chedder Mashed Potatoes
This recipe is from taste of home. This recipe has a special place in my entire family hearts. My mom has been making these potatoes for going on 10 years and it has become a family tradition.
Ingredients:
- 3 pounds potatoes, peeled and cubed (about 6 cups)
- 1 to 1-1/4 cups half-and-half cream
- 3 tablespoons butter
- 1 teaspoon salt
- 3 cups shredded extra-sharp cheddar cheese
Directions:
- Place potatoes in a 6-qt. stockpot; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, 15-20 minutes or until tender. Meanwhile, in a small saucepan, heat cream, butter and salt until butter is melted, stirring occasionally.
- Drain potatoes; return to pot. Mash potatoes, gradually adding cream mixture. Stir in cheese.
Page 9
Fruit Juice Pops
This recipe is from Taste of Home. I love this recipe so much because it reminds me of my childhood. During Tri-City’s heat, me and my mom’s would freeze these over night then nezt afternoon we could eat them if we were hot.
Ingredients:
- 2 cups water
- 1-1/2 cups sugar
- 4 cups unsweetened apple juice
- 1 cup unsweetened pineapple or orange juice
- 1/2 cup lemon juice
- 12 freezer pop molds or 12 paper cups (3 ounces each) and wooden pop sticks
Loaded Nachoes
I handmade this recipe myself. I eat it when I have a big assignment or project to do. I eat alone, but this can serve 3-4 people.
Ingredients:
-Tortilla Chips
-Shredded Cheese
-Spraycan-Cheese
-Powder Cheese
Directons:
- Pre-Heat the Oven to 350 degrees
- Spread the Tortilla Chips on a baking sheet and put the shreeded cheese on top of the chips
- Put the baking sheet in the oven and wait for the cheese to melt then take the baking sheet out.
- Take the spary cheese and then put the powder chees on top
- Serve and Enjoy
Page 13
Zesty Grilled Ham
This recipe is from Taste of Home. Every Halloween since I was 6, my family has made this at 1am, right after trick or treating when we are all tired from walking around the neighborehood alnight.
Ingredients:
- 1/3 cup packed brown sugar
- 2 tablespoons prepared horseradish
- 4 teaspoons lemon juice
- 1 fully cooked bone-in ham steak (1 pound)
Directions:
- Place brown sugar, horseradish and lemon juice in a small saucepan; bring to a boil, stirring constantly. Brush over both sides of ham.
- Place ham on an oiled grill rack over medium heat. Grill, covered, until glazed and heated through, 7-10 minutes, turning occasionally.
Page 15
Scrambled Eggs
This is a recipe I use quite often that I have memorized. I ate it for breakfeast almost every day when I was a kid and find eating it to be nostalgic. I typed this recipe in myself.
Serving Size: 1-2 People
Ingredients:
-
6 Eggs
-
Salt and Pepper (Optional)
Directions:
- Take a pan, crack, and put the eggs in the pan
- Continusly keep moving the eggs around with a wooden spoon until cooked (Shown in picture)
- OPTIONAL STEP: While the eggs are cooking, add salt and pepper.
- Serve and enjoy.
Page 17
Beef Tacos
I used this from recipe Food Network site, because it is the exact same recipe my family uses. I usally make them myself, as a treat for my family for working so hard.
Ingredients:
Beef:
1 tablespoon olive oil
1/2 yellow onion, diced
2 pounds ground beef
1/2 teaspoon chili powder
1/2 teaspoon cumin
1/2 teaspoon paprika
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/4 teaspoon crushed red pepper
Fixins:
20 fajita-sized flour tortillas
18 hard taco shells
1 pound Cheddar-Jack cheese, grated
15 Roma tomatoes, diced
1 head green leaf lettuce, shredded
Directions:
- Preheat the oven to 325 degrees F.
- For the beef: In a skillet over medium-high heat, add the olive oil and onions. Cook until starting to soften, then add the ground beef. Cook the meat until it’s totally browned, then drain the fat. Add the chili powder, cumin, paprika, salt, black pepper and crushed red pepper and stir to combine. Add 1/2 cup hot water and stir. Reduce the heat to low and simmer for 15 minutes.
- For the fixins: Meanwhile, wrap the flour tortillas in foil and warm in the oven for 20 to 25 minutes. Right before serving, crisp the taco shells in the oven according to package instructions.
- Serve with the grated cheese, diced tomatoes and shredded lettuce.
Page 19
Chicken Fettuccine Alfredo
I am using a recipe from the Food Network Site because it is the recipe my family used throughout my childhood. I used to make this with my mothers and I still do that now that I am older.
Ingredients:
Kosher salt and freshly ground black pepper
12 ounces fettuccine
Olive oil, for tossing
12 ounces boneless, skinless chicken breast (about 2)
1 stick (8 tablespoons) unsalted butter
2 cups heavy cream
2 pinches freshly grated nutmeg
1 1/2 cups freshly grated Parmigiano-Reggiano
Directions:
- Bring a large pot of water to a boil, and salt generously. Add the pasta and cook according to package directions until al dente, tender but still slightly firm. Strain, and toss with a splash of oil.
- Meanwhile, slice the chicken into 1/4-inch-thick strips, and lay them on a plate or a sheet of waxed paper. Season with salt and pepper.
- Heat a large skillet over medium heat, and add 2 tablespoons of the butter. When the butter melts, raise the heat to medium-high and add the chicken in 1 layer. Cook, without moving the pieces, until the underside has browned, 1 to 2 minutes. Flip the pieces, and cook until browned and fully cooked through, 2 to 3 minutes more. Transfer the chicken to a medium bowl.
- Reduce the heat to medium, and add the remaining 6 tablespoons butter. Scrape the bottom of the skillet with a wooden spoon to release any browned bits. When the butter has mostly melted, whisk in the cream and nutmeg and bring to a simmer, then cook for 2 minutes. Lower the heat to keep the sauce just warm.
- Whisk the Parmigiano-Reggiano into the sauce. Add the chicken and cooked pasta, and toss well. Season with salt and pepper. Serve hot in heated bowls.
Page 21
Orange Glazed Ham
This recipe is from Taste of Home. I love this recipe because my family used to cook this every friday when I was a kid. Every time I eat it, it reminds me of better times where we could go outside of the house.
Ingredients:
- 1 fully cooked bone-in ham (6 to 8 pounds)
- 1 tablespoon ground mustard
- 1 teaspoon ground allspice
- 3/4 cup orange marmalade
Chocolate Chip Cookies
I used to make these with my mom and still make them with her and sometimes make them for her. It’s just the recipe that they put on the back of the chocolate chips but it holds a special place in my heart. This makes 1-2 batches.
Ingredients:
-
2 1/4 cups all-purpose flour
-
1 teaspoon baking soda
-
1 teaspoon salt
-
1 cup (2 sticks) butter, softened
-
3/4 cup granulated sugar
-
3/4 cup packed brown sugar
-
1 teaspoon vanilla extract
-
2 large eggs
-
2 cups (12-ounce package) of Semi-Sweet Chocolate Chips.
Instructions:
Preheat oven to 350° F.
1. flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in the chocolate chips.
2. Place parchment paper onto a cookie sheet. Drop by rounded tablespoon onto the prepared cookie sheet.
3. Bake for 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
Page 25
Brownies
This recipe is from All Recipes. I used to make these with my moms and I still do, but sometimes I just make them as a comfort food.
Ingredients:
Directions:
1. Preheat the oven to 350 degrees F (175 degrees C). Grease a 9×13-inch pan.
2. Combine the melted butter, sugar, cocoa powder, vanilla, eggs, flour, baking powder, and salt. Spread the batter into the prepared pan. Decorate with walnut halves, if desired.
3. Bake in preheated oven for 20 to 30 minutes or until a toothpick inserted in the center comes out with crumbs, not wet. Cool on wire rack.
Page 27
Pecan Caramel Candies
This recipe is from Taste of Home. When I was little, I used to go to my Gradma’s house and make these with her. Now that she lives in my backyard, I still go over and make the same candies every weekend.
Ingredients:
- 54 pretzels
- 54 Rolo candies (about 11 ounces)
- 54 pecan halves
Directions:
- Preheat oven to 250°. Place pretzels 1 in. apart on foil-lined baking sheets. Top each with a Rolo candy.
- Bake 3-4 minutes or until candies are softened. (Rolos will still retain their shape.) Immediately top with pecans, pressing to spread candy into pretzel. Let stand until set.
Page 29
Confetti Cake Batter Cookies
This recipe is from taste of home. I have been baking these with my partents since I was 5 years old and they hold good memories.
Ingredients:
- 1/2 cup butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 package Funfetti cake mix
Directions:
- In a large bowl, beat butter, eggs and vanilla until combined. Beat in cake mix. Refrigerate, covered, 2 hours or until firm enough to roll.
- Preheat oven to 350°. On a well-floured surface, roll dough to 1/4-in. thickness. Cut with a floured 2-1/2-in. cookie cutter. Place 1 in. apart on ungreased baking sheets. Bake 8-10 minutes or until set. Remove from pans to wire racks to cool completely. Decorate as desired.
Page 31
Published: Apr 20, 2020
Latest Revision: Apr 20, 2020
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