Table of Contents

Introduction…………………………..page 2

Breads/Cookies……………………….page 4

Side Dishes……………………………page 14

Main Dishes……………………………page 24

Sauces and Dips………………………page 36

Introduction

My name is Maddie Myers and I’m 14 years old. I am an 8th grade student and taking a Family Consumer Science class. I am just a beginner when it comes to cooking but it is a lot of fun. This book includes some of my favorite family recipes. The recipes aren’t from a specific culture, they just taste good. I hope you enjoy my favorite recipes.

Banana Bread

Ingredients

1 cup sugar

1/3 cup butter

2 eggs

1 1/2 cups mashed ripe bananas

1/3 cup water

1 2/3 cup flour

1 t baking soda

1 t salt

1 t baking powder

1/2 cup nuts or chocolate chips (optional)

Directions

Heat oven to 350. Grease bottom only of loaf pan. Mix sugar and butter in 2 1/2 quart bowl. Stir in eggs until blended. Add bananas and water; beat 30 seconds. Stir in remaining ingredients until moistened. Pour into loaf pan. Bake 55-75 minutes until toothpick inserted in center comes out clean. Cool before slicing.

Big, Fat, Chewy Chocolate Chip Cookies

Ingredients

2 cups flour

1/2 t baking soda

1/2 t salt

3/4 cup unsalted butter, melted

1 cup packed brown sugar

1/2 cup white sugar

1 T vanilla extract

1 egg

1 egg yolk

2 cups semisweet chocolate chips

Directions

Preheat oven to 325. Grease cookie sheets or line with parchment paper. Sift together the flour, baking soda and salt; set aside. In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended. Beat in the vanilla, egg, and egg yolk until light and creamy. Mix in the sifted ingredients until just blended. Stir in the chocolate chips by hand using a wooden spoon. Drop cookie dough 1/4 cup at a time onto the prepared cookie sheets. Bake for 15 minutes in the preheated oven. Cool on baking sheets for a few minutes before transferring to wire racks to cool completely.

Cookies and Cream Popcorn

Ingredients

1/2 cup unpopped white popcorn kernals

1 pound vanilla melty’s

1 ream Oreo cookies (about 12-15) crushed

dash of salt

Directions

Pop popcorn in air popper in a large bowl, separate out unpopped kernals. Melt vanilla coating in microwave 30 seconds at a time until completely melted. Stir between each 30 seconds. Pour melted vanilla over popped popcorn. Add dash or two of salt. Add crushed Oreo’s over the top. Stir till all popcorn is coated. Pour onto 2 greased cookie sheets to harden.

Chocolate Peanut Butter No-Bake Cookies

Ingredients

2 cups sugar

4 T cocoa

1 stick butter

1/2 cup milk

1 cup peanut butter

1 T vanilla

3 cups oatmeal

wax paper

Directions

In a saucepan, bring to boil the sugar, cocoa, butter, and milk. Let boil for one minute. Add peanut butter, vanilla, and oatmeal. On a sheet of wax paper drop mixture by spoonfuls and let cool.

Funeral Potatoes

Ingredients

32 oz. shredded frozen hash browns

1 can cream of chicken soup

1 pt. sour cream

2 cups shredded cheddar cheese

1/2 T chopped onion

1 t salt

1 t pepper

1/2 cup melted butter

Directions

Mix all ingredients above and pour in a 9×13 pan.

Topping Ingredients

1/4 cup melted butter

2 cups corn flakes

Directions

Combine topping ingredients and sprinkle over the top of potato mixture. Cover with foil. Bake at 350 oven for 1 hour.

Mac and Cheese

Ingredients

1 pound pasta (Elbow, cavatappi, shells)

1/2 cup butter

1/2 cup flour

4 cups whole milk

6 cups cheese (sharp or white cheddar, Havarti, Gouda)

1 T salt

1 T pepper

2 T butter

1/2 cup panko bread crumbs

Directions

Boil your choice of pasta in salted water until al dente. While the pasta is cooking, melt 1/2 cup butter in a large saucepan over medium heat. Sprinkle in 1/2 cup flour and whisk together for 2-3 minutes to let it cook. Add in 1 T salt and up to 1 T pepper. Slowly pour in 4 cups of whole milk, whisk as you go until smooth. Grease a 9×13 baking dish with butter and add the cooked pasta to the dish. Sprinkle 6 cups of freshly shredded cheddar or any mix of cheese you prefer over the top of the pasta. Pour the cream sauce over the shredded cheese and pasta and let it sit a few minutes to begin to melt the cheese. Stir until well mixed.

Topping

In a small skillet, melt 2 T butter over medium heat. Add 1/2 cup panko bread crumbs. Stir constantly until golden brown. Sprinkle over the pasta and cheese mixture. Bake in a 325 oven for 12-15 minutes.

Stuffing

Ingredients

1 cup chopped celery

1/2 cup chopped onions

1/2 cup butter

1 t sage

1 T parsley

salt and pepper

8 cups dry breadcrumbs

1 cup chicken broth

1/2 pound ground sausage browned (optional)

Directions

Saute celery, onion, and butter till golden. Add celery mixture to breadcrumbs and add spices for flavor. Add broth and optional sausage and lightly toss. Bake in 325 oven for 20 minutes.

Cookie Salad

Ingredients

1 small package instant vanilla pudding

2 cups milk

Mix and set aside

In a separate bowl:

8 oz. cool whip

1 large can mandarin oranges drained

1 package crushed Keebler striped cookies

Mix well

Add pudding to cookie mixture. Mix well. Refrigerate one hour before serving.

Easy Meatloaf

Ingredients

1 1/2 pounds ground beef

1 egg

1 onion chopped

1 cup milk

1 cup dried bread crumbs

1 T parsley

salt and pepper

2 T brown sugar

2 T prepared mustard

1/3 cup ketchup

Directions

In a large bowl, combine the ground beef, egg, onion, milk, bread crumbs, and parsley. Season with salt and pepper. Mix well. In a separate small bowl, combine the brown sugar, mustard, and ketchup. Mix well and pour into the bottom of a greased 5×9 loaf pan. Form ground beef mixture into a loaf and place on top of brown sugar mixture. Bake at 350 oven for 1 hour. Put large plate across the top of the meatloaf and turn upside down allowing the meat loaf to fall out of the loaf pan. The glaze will now be on the top. Slice into 1/2 inch slices to serve.

Chicken Enchiladas

Ingredients

1 1/2 pounds shredded cooked chicken

1 can cream of chicken soup

1/2 cup sour cream

1 T minced onions

1 cup shredded cheddar cheese

1 large can green enchilada sauce

Tortillas

Directions

Grease a 9×13 pan, pour green enchilada sauce in to coat the bottom of the pan and set aside. In a large bowl mix the shredded chicken, soup, sour cream, onions and cheese. In a pie pan, pour green enchilada sauce to coat the bottom of the pan. Place a tortilla on top of the green sauce in the pie pan. Place 1/2 cup of chicken mixture in tortilla. Fold tortilla into enchilada shape while folding through green sauce and place in 9×13 pan. Repeat till out of chicken mixture. Line all enchiladas in the 9×13 pan. Pour remaining green sauce over the top of the enchiladas. Sprinkle with shredded cheese. Cover with foil. Bake in 350 oven for 30 minutes.

Taco Soup

Ingredients

1 pound ground beef

1 onion chopped

1 package taco seasoning

2 cans tomato soup

1 can diced tomatoes

1 can whole kernal corn drained

4 cans beans not drained (black, kidney, white, pinto)

Directions

Brown meat and onions. Drain. Combine with rest of ingredients in large pot. Mix well, bring to a boil till heated thoroughly. Serve with tortilla chips and top with shredded cheese, sour cream, sliced olives, chopped green onion, or sliced avocado.

Poppy Seed Chicken

Ingredients

3 cups cooked shredded chicken

1 1/2 cans cream of mushroom soup

1 cup sour cream

2 sleeves Ritz crackers crushed

1 stick butter

1 1/2 T poppy seeds

Directions

Place chicken in the bottom of a greased 9×13 pan. Mix soup and sour cream. Pour over chicken. Melt butter and stir into crushed crackers. Add poppy seeds and mix together. Spread cracker mixture over chicken. Bake at 375 for 30 minutes.

321 Smoked BBQ Ribs

Ingredients

Rack of pork ribs

Pappy’s Seasoning

Apple cider

Brown sugar

3 T butter

Sweet Baby Ray’s BBQ Sauce

Directions

Fire up the smoker! Season the rack of ribs with the Pappy’s front and back. Place on the smoker for 3 hours of heavy smoke and low heat. Take the ribs off the smoker and foil wrap them with apple cider, 1/4 cup brown sugar, 3 T butter. Cook on the smoker at 225-250 for 2 hours. Lastly, remove the ribs from the smoker and baste them in Sweet Baby Ray’s BBQ sauce and return them to the smoker for 1 more hour.

Alfredo Sauce

Ingredients

1/2 cup butter

8 oz. cream cheese

2 t garlic powder

2 cups milk

6 oz. shredded Parmesan cheese

dash of pepper

Directions

Melt the butter and cream cheese in a large skillet over medium low heat. Add the garlic powder and milk. Mix thoroughly. Add the shredded Parmesan cheese and pepper to taste. Mix well and heat until cheese is completely melted. Pour over your favorite pasta or use as a dip with breadsticks.

Sweet and Sour Sauce

Ingredients

2/3 cup brown sugar

2/3 cup pineapple juice

1 T ketchup

1/4 cup white vinegar

1 T soy sauce

Mix well and bring all the above ingredients to a boil.

In a separate small bowl, mix 1 T corn starch and 1 T water until smooth. Add to sauce mixture and cook till slightly thick.

Ricky’s Guac

Ingredients

1/2 cup chopped onion

1/2 bunch chopped cilantro without stems

Juice from 4 limes

Mix well

Add 10 Avocados

Mash with spoon

Add 1-2 chopped habanero peppers with seeds depending on desired heat.

Mix well

Add 2 chopped Roma tomatoes

Mix well

Add 3 big pinches of salt and 3 big pinches of pepper

Mix well