Margherita Pasta With Grilled Chicken, from Anne

Margherita Pasta With Grilled Chicken, from Anne

8 oz dry spaghetti
3 cups halved grape or cherry tomatoes, 12 oz
2 cups diced fresh mozzarella, 8 oz
1/4 cup olive oil
2 T. minced garlic
1/2 cup thinly sliced fresh basil
Salt, pepper and red pepper flakes to taste
Toasted pine nuts
Chicken:
4 boneless skinless chicken breast halves, 4 to 5 oz. each
olive oil, dried oregano, salt, pepper and red pepper flakes

Preheat grill to medium high. Bring a large pot of salted water to a boil for
the spaghetti. Cook spaghetti according to package directions. Drain and set
aside. Mix tomatoes and mozzarella for pasta in a bowl; set aside. Coat chicken
with oil, oregano, salt, pepper and red pepper flakes. Grill, covered, until
cooked through about 4 minutes per side. Remove chicken from grill and tent with
foil; rest 3 to 4 minutes. Slice each breast into strips. Heat 1/4 cup oil in
skillet over medium low. Add garlic, and cook until fragrant, about 1 minute.
Toss tomato and cheese mixture with garlic infused oil and pasta. Stir in basil;
season with salt, black pepper and red pepper flakes. To serve, divide pasta
mixture among 4 bowls, and top with sliced chicken and pine nuts.

Note: It's important to cook the raw taste out of the garlic so it doesn't
overpower the other flavors in the dish.

Anne was making this recipe when Gael visited in summer 2010. It was a huge hit with family and guests--Sam would come home from working at the snow-cone stand at Heritage Square at the State Fair and dish up a big bowl. It must be good if she prefered it to the endless fried food of the Fair!

Christmas Wreath Cookies

Christmas Wreath Cookies

Cute Christmas recipe, Mom thinks it's from Anne.

Melt 30 large marshmallows, 1/2 cup margarine. Add 1 t vanilla, 1 1/2 t green coloring

Measure 3 1/2 c corn flakes. Put syrup mixture into cornflakes. Drop by teaspoons on ungreased cookie sheet. Decorate with red hots candy

Nut Goodie Bars, from Anne

Nut Goodie Bars, from Anne

From a student of Anne’s, Molly Ginther. Nut Goodies are a St. Paul-made candy bar and can be hard to find outside the Upper Midwest. These are a good substitute!

12 ounces butterscotch chips
12 ounces chocolate chips
1/2 cup butter
3/4 cup peanut butter
package miniature marshmallows
8 ounces Spanish peanuts

Melt both kinds of chips, butter, peanut butter over hot water. Butter 9 x 13 pan. Pour small amount of chocolate mixture on bottom of pan. Add layer of mini marshmallows. Sprinkle on peanuts. Add remainder of chocolate mixture. Cool. Store in fridge.

Mini Cinnamon Twists, from Anne

Mini Cinnamon Twists, from Anne

Can freeze these twists for up to a month

1/2 cup sugar
1 tsp cinnamon
1 (8 count) can refridg. crescent rolls
3 T melted butter
8 large marshmallows, halved

1/2 c powdered sugar
1 T milk

Mix sugar and cinnamon in small bowl. Separate dough into triangles. Cut each triangle in half lengthwise. Brush each dough triangle with melted butter. Sprinkle with cinnamon-sugar. Place a marshmallow half at the wide end of each triangle. Roll up each triangle, starting from the wide end to enclose marshmallow; pinch edges of dough to seal. Place twists on baking sheet (sprayed with cooking spray) seam side down about 2 inches apart.

Bake at 375 for 10 minutes—or until golden brown. Blend powdered sugar and milk in a small bowl. Drizzle over warm twists.

Grasshopper Bars, from Anne

Grasshopper Bars, from Anne

From Anne’s friend, Sue Delaney. These are super, like fudge!

1/2 cup butter
1 cup sugar
2 eggs
2 ounces unsweetened chocolate
1 teaspoon vanilla
1/2 cup flour
1/2 cup nuts – chopped

MIDDLE LAYER
2 tablespoons butter1 tablespoon creamfew drops green coloring1 cup powdered sugar1/2 teaspoon peppermint flavor

TOP LAYER
3 tablespoons butter1/2 cup chocolate chips1 teaspoon vanillaPreheat oven to 325. Cream butter and sugar, add eggs. Beat well. Blend in 2 one-ounce squares unsweetened chocolate, vanilla, and flour. Then add chopped nuts. Bake in 8 x 8 pan at 325 for 25 minutes. Mix middle layer, use as frosting on the baked bars. Mix top later, spread over green frosting and refrigerate.

Frosted or Sugared Cookies, from Dick Howard

Frosted or Sugared Cookies, from Dick Howard

Anne says these are very good.

1 cup sugar
1 cup butter
1 teaspoon lemon extract
5 1/4 cups flour -- sifted
1 teaspoon baking soda
1 cup pecans or other nuts -- finely chopped
1 cup powdered sugar
1 cup oil -- warmed
2 eggs -- beaten
1 teaspoon vanilla
pinch salt
1 teaspoon cream of tartar

Combine all to make dough. Roll dough into small balls and place on greased pan. Press down with fork. Bake at 350 10-15 minutes or until a light tan. Frost with powdered sugar mixed with a little milk.

Cinnamon Crispies, from Anne

Cinnamon Crispies, from Anne

Beat together until creamy:
1 lb butter
4 c. sugar
3 eggs

Add and mix completely:
1 T soda
1/4 c. molasses
3 T cinnamon

Add:
6 1/2 c. flour

Drop on ungreased baking sheet.
Bake for 9-10 minutes at 350°
Makes about six dozen.

Carrot Bars, from Anne

Carrot Bars, from Anne

From Anne’s friend Sue Delaney

2 eggs
1 cup sugar
3/4 cup salad oil
1 teaspoon cinnamon
1 cup flour
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups carrots -- grated
3/4 cup coconut
3/4 cup nuts -- chopped

Mix all together. Bake in a greased 9 x 13 pan for 25-30 minutes at 350.

ORANGE JUICE FROSTING:
Blend well 2 c powdered sugar and 1/2 c soft butter. Beat in the grated rind of one orange. Use just enough juice to reach desired spreading consistency.

Snicker Salad, from Anne

Snicker Salad, from Anne

8-10 Granny Smith Apples
1 bag snack size Snickers candy bars
12 oz. Cool Whip

Chop/grate Snickers in the blender until fine, 3 or 4 at a time (don't worry if there are still a few chunks). Cut apples into bite size chunks (peeled or not, your choice). Fold apples and chopped Snickers into the Cool Whip. You can use a few more apples and 16 oz. of Cool Whip if you like to make a bit more. Serve the same day you make it so the apples stay crisp. They'll soften by the next day and seem rubbery.

Fruit Pizza, from Anne

Fruit Pizza, from Anne

Excellent! Great for parties. For fruits, Anne suggests canned pineapple, orange slices, strawberries and peaches.

18 ounces unbaked refrigerated sugar cookies
8 ounces cream cheese -- softened
1/3 cup sugar
1/2 teaspoon vanilla
cut up fresh fruits of your choice

GLAZE
1/4 cup orange marmalade
1 tablespoon water

Cut cookie dough into 1/8-inch slices. Line a pizza pan (14 inches) with cookie slices, slightly overlapping them. Bake for 12 minutes in 375 oven. Combine softened cream cheese, sugar and vanilla and spread over baked cookie crust. Arrange fruits on crust. Combine water and marmalade to make glaze. Spread over the fruit. Don't make double glaze, gets too soggy. Chill.

Buster Bar Dessert, from Anne

Buster Bar Dessert, from Anne

Via Anne’s friend Kathy Feraro

15 ounces chocolate cookies (Chocolate Nilla Wafers)
1/2 cup butter or margarine -- melted
1/2 gallon vanilla ice cream
1 1/2 cups Spanish peanuts

SAUCE
2 cups powdered sugar
2/3 cup chocolate chips
1/2 cup butter or margarine
13 ounces evaporated milk

Crumble cookies and mix with melted butter. Press in 9 by 13 pan. Slice ice cream and cover cookies. Press peanuts into ice cream and put in freezer to harden. Combine sauce ingredients in saucepan and boil for 8 minutes, stirring constantly. Remove from heat and add 1 t vanilla. Cool overnight or all day. Top dessert with sauce. Keep in freezer until serving time.

Apple Betty, from Anne

Apple Betty, from Anne

4 cups tart apples (40) -- pared, sliced
1/4 cup orange juice
1 cup sugar
3/4 cup flour
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
dash salt
1/2 cup butter

Preheat oven to 375. Mound apples in a buttered 9-inch pie plate. Sprinkle with OJ. Combine sugar, flour, spices and salt, cut in butter until crumbly. Sprinkle over apples. Bake at 375 for 45 minutes or until apples are tender. Serve warm with cream.

Shishkabobs, from Anne

Shishkabobs, from Anne

Dated 5-90, note says "quadruple for lots of chicken."

1/8 cup low-sodium soy sauce
1/2 teaspoon garlic powder (or one clove fresh, minced)
1 tablespoon apple cider vinegar
1 teaspoon oil, optional
1/2 packet low-cal sweetener

Mix ingredients as marinade for chicken. For rest of kabob, use onion chunks, green peppers, mushrooms and carrots parboiled, then put on skewers with meat.

Frozen Fruit Dessert, from Anne

Frozen Fruit Dessert, from Anne

For club, 7-1-86. Everyone copied recipe--they liked it. Mom says this is very good.

8 ounces cream cheese
3/4 cup sugar
1 can crushed pineapple
3 large bananas, sliced
nuts, optional
1 package strawberries, thawed
1 package raspberries, thawed
18 ounces Cool Whip

Cream cream cheese and sugar.

Combine pineapple, bananas, nuts.

Whip strawberries, raspberries and Cool Whip.

Combine fruit and cream cheese mixtures. Then add strawberry mix and Cool Whip. Freeze for 24 hours. Soften before eating.

Coconut Sugar Cookies, from Anne

Coconut Sugar Cookies, from Anne

Mom wrote: 8-4-95. Anne brought dough and Annie-marie baked them here when they came to clean tennis court and yard on 7/31/95 and everyone liked them. Anne omitted Rice Krispies and chopped nuts very fine.

1 cup sugar
1 cup brown sugar
1 cup margarine
1 cup salad oil
3 1/2 cups flour
1 teaspoon salt
1 teaspoon cream of tartar
1 cup Rice Krispies®, optional
1 cup oatmeal
1 cup coconut
1 cup nuts, chopped fine

Cream first four ingredients. Stir in remaining ingredients. Bake at 350 for 10-12 minutes, just until edges are brown.

Chicken Hot Dish, from Anne

Chicken Hot Dish, from Anne

Mom writes: This is very good. You could add asparagus or broccoli I think also. 8-19-90.

Cut uncooked chicken breasts into good-sized chunks. Put in 9 x 13 pan.

Mix 2 cans cream of mushroom soup, 2 cups sour cream, 1/2-1 package onion soup mix.

Combine above and spread on chicken. Bake 10-15 minutes. Stir and then bake again, for about 45 minutes total baking time at 350.

Veggie Pizza, from Anne via Gael

Veggie Pizza, from Anne via Gael

Gael says: I’m pretty sure this is Anne’s recipe, though I found it in my recipe box. Makes 60 appetizer-sized pieces.

2 8-ounce cans Pillsbury Crescent Rolls
2 packages cream cheese
1/3 c sour cream
1 package Hidden Valley Ranch
¼ t salt
1/8 t pepper
2 c chopped mushrooms
1 c chopped seeded tomatoes
1 c broccoli florets (small)
½ c chopped green pepper
½ c chopped red pepper

Heat oven to 375. Separate dough into 4 rectangles. Place them crosswise in ungreased 15 x 10 x 1 inch baking pan – press over bottom and 1 inch up sides to form crust. Seal perforations. Bake at 375 for 14-19 minutes or until golden. Cool completely.

In small bowl, combine cream cheese, sour cream, Hidden Valley packet and salt and pepper. Spread evenly over cooled crust. Top with veggies. Store in fridge.

Thai Peanut Pasta Salad, from Anne

Thai Peanut Pasta Salad, from Anne

Supposed to serve cold – but also good heated up. I usually double the recipe – also make more dressing than it says – otherwise the salad can be dry.

3/4 lb grilled or broiled chix breast
1/2 lb uncooked spaghetti
1/3 cup shredded carrots
4 green onions, thinly sliced
1/3 c dry roasted peanuts chopped

Dressing:
1/3 c. soy sauce
1/4 c. vegetable oil
2 T white vinegar
2 T peanut butter
2 T sugar
2T toasted/plain sesame seeds
dash crushed red pepper (optional)

Slice cooked chicken into julienne strips. Next cook pasta until tender. Drain. Rinse with cold water. Drain again. In large bowl combine chicken, pasta, carrots, onions and peanuts. In small bowl combine soy sauce, vegetable oil, vinegar, peanut butter, sugar, sesame seeds and red pepper. Stir until thoroughly combined. Add dressing to salad. Toss. Cover and refrigerate until ready to serve.

Spinach Dip, from Anne

Spinach Dip, from Anne

1 can water chestnuts -- chopped
2 cups sour cream
2 cups spinach blend
2 boxes frozen spinach -- drained, chopped
2 packages Knorr vegetable soup mix
1 onion – chopped (can use green onions)

Mix all together. Serve in hollowed out bread loaf with middle of loaf for dipping.

Pat Schuster’s Vegetable Salad, from Anne

Pat Schuster’s Vegetable Salad, from Anne

1 head lettuce -- torn into pieces
salt and pepper
1 small onion – chopped
2 tablespoons sugar
3/4 pound bacon, fried -- diced, drained
3/4 cup American cheese – shredded
3/4 package frozen peas -- thawed, drained
salad dressing

You can layer this, with lettuce, peas and onions on the bottom, topped by dressing and seasoning, topped by cheese, then topped by bacon. But Pat said she just mixes onions, lettuce, peas, dressing, seasoning and sugar together, tops with cheese, then with bacon. It's best in a glass 9 x 13 pan, covered and let to set at least a few hours or even overnight. Pat adds that some people add black olives and Parmesan.