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February 3rd Recipes

Cookbook 02/03/2020



1 box of shells & cheese (cheese sauce is in the package such as Velveeta brand or can make your own homemade mac & cheese)
3 slices American cheese
1/4 c. milk
1 premade pizza crust
1/4 c. olive oil
1/2 c. shredded cheese

Start by making the macaroni & cheese according to the package (or you can make your own homemade macaroni & cheese). Add slices of cheese and milk to make a little more cheese sauce. Stir over low heat until melted. Brush pizza crust with olive oil. Top with macaroni & cheese. Sprinkle with shredded cheese. Bake at 450 degrees for 7-10 mins.



1/2 c. reduced sodium soy sauce
3 cloves garlic, minced
2 Tbsp. brown sugar
2 tsp. fresh ginger, grated
1/2 tsp. ground black pepper
3 (3 oz packs) ramen noodles (discard seasoning packs)
2 Tbsp. sesame oil
1/2 c. onion, diced
2 c. cabbage, shredded
sliced green onion and chopped peanuts for garnish

In a small bowl, whisk together the first 5 ingredients. Cook ramen noodles according to package directions. Drain well. Heat sesame oil in large skillet. Add onion and cabbage. Cook, stirring often, until tender, about 3-4 mins. Add noodles and soy sauce mixture and stir until noodles are coated with sauce. Rest for about 2 mins. Serve immediately.



1 1/2 lb. Ground beef
1 c. chopped onion
3 (3 oz) pkg beef-flavored ramen noodles
2 c. water
3/4 c. ketchup
1 Tbsp. yellow mustard
1/4 c. sweet pickle relish
2 c. shredded Cheddar cheese

Preheat oven to 350. Coat a 9×13 baking dish with cooking spray. In large skillet, saute beef and onion until browned. Stir in water and seasoning packets from noodle packages and bring to boil. Add noodles & cook until soft and water is almost gone. Remove from heat & stir in ketchup, mustard & relish. Pour into baking dish, sprinkle with cheese, and bake 20-25 mins or until warmed through.



Brownie Base:

1 box (18.3 oz) fudge brownie mix
Water, oil and eggs called for on brownie mix box for cakelike brownies
25 Oreo mint crème chocolate sandwich cookies, coarsely chopped (about 3 1/2 cups)


2 boxes (3.3 oz each) Jell-O white chocolate flavor instant pudding & pie filling mix
2 1/2 c. cold milk
1 container (8 oz) cool whip frozen whipped topping, thawed
1/4 tsp. green gel food coloring
1/4 tsp. peppermint extract

Heat oven to 350. Spray bottom only of 13×9 pan with cooking spray. Make brownie batter as directed on box for cakelike brownies. Stir in 1 cup of the chopped cookies. Spread in pan. Bake 24 to 26 mins or until toothpick inserted 2 inches from side comes out almost clean. Cool completely, about 1 hour. In large bowl, beat dry pudding mixes and milk with whisk about 2 mins or until thick. Stir in 1 c. whipped topping, the food coloring and peppermint extract. Stir in 2 cups of the chopped cookies. Spread over brownie. Drop remaining whipped topping by spoonfuls over pudding layer; spread evenly. Refrigerate 4 hours. When ready to serve, sprinkle remaining cookies on top. Cut into 6 rows by 4 rows. Cover and refrigerate any remaining pieces.


Cookie ingredients:

3/4 c. butter flavored shortening
3/4 c. sugar
1 large egg
1 tsp. vanilla
1 c. mashed overripe bananas
1/4 tsp. salt
1 tsp. baking soda
2 c. all-purpose flour

Preheat oven to 350. Grease or line baking sheet, set aside. Cream the shortening & sugar together in large mixing bowl. Add the egg and vanilla and beat for an additional 2 mins. Fold in the mashed bananas. In a separate mixing bowl, combine the flour, baking soda, and salt. Add flour mixture to wet ingredients bowl and mix to combine. Grease a cookie scoop with nonstick cooking spray. Scoop out dough onto the prepared baking sheet and bake in the preheated oven for 8-9 mins.


1/2 c. butter
6 Tbsp. brown sugar
4 Tbsp. milk
1/4 tsp. vanilla
pinch salt
3 1/4 c. powdered sugar

In a medium saucepan, melt together the butter, milk, and brown sugar over medium heat. Stir in the vanilla and salt. Gradually stir in the powdered sugar and allow the frosting to cool 10 mins before spreading it on the cookies.



3/4 c. white sugar
1/2 tsp. salt
1 1/2 tsp. vanilla
3/4 c. water
1 to 1 1/2 c. white chocolate chips, depending on taste & level of sweetness you like (not recommended to buy cheapest but also not most expensive)
1/2 gallon milk
Whipped cream
Crushed peppermint for garnish

Add first 4 ingredients into large saucepan on stovetop. Turn burner onto medium heat. Stir contents of pan frequently, until a syrup forms. Add in white chocolate chips and continue to stir until they have melted. Pour milk into pan. Stir until the top of your drink becomes frothy. Pour your white hot chocolate into individual mugs and top with whipped cream. Add crushed peppermint if desired.



8 oz small shell-shaped pasta
kosher salt
1 large carrot, shredded (3/4 c.)
1 (10.5 oz) can condensed cream of celery soup, undiluted
1/4 c. mayonnaise
1 can milk, (use the empty soup can to measure)
1/2 c. shredded sharp cheddar cheese
1 c. frozen peas
8 oz. Fresh salmon cooked & flaked
1/4 c. finely diced onion
10 Ritz crackers, crushed
Garnish: old bay seasoning, snipped chives or chopped flat-leaf parsley (optional)

Preheat oven to 350. Bring a pot of water to a rolling boil. Add a handful of salt (if desired). Add the pasta shells and cook according to the package directions just to al dente. Halfway through that cook time, add the shredded carrots to the pot of water to cook as well. Meanwhile in a large bowl, combine the soup, mayo, milk, cheese, peas, salmon and onion. Drain the pasta and carrots, and add right away to the soup mixture. Toss and pour in a 2 quart or 13 x 9 baking dish. Top with the crushed crackers. Bake 30-40 mins until nice and bubbly. Serves 6


1 pkg (22 oz) waffle fries
10 bacon strips, cooked & crumbled
3 sliced green onions
1 (6 oz) can olives, drained
2 medium tomatoes, seeded & chopped
2/3 c. mild or hot salsa
1 1/2 c. shredded Pepperjack cheese
1 1/2 c. shredded Monterey Jack cheese
Sour cream

Make fries according to directions. Transfer to an 8″ ovenproof skillet. Top with rest of ingredients except sour cream. Return to oven for 5 mins until cheese is melted. Serve with sour cream. Makes 8 servings.

Flossie, Moberly


DISCLAIMER: Please note that tips I give are mostly ones found online, magazine article, cooking show, etc and have not been personally tested by myself.

1. Has your brown sugar has gotten too hard? No fear, just add marshmallows to it. The molasses in brown sugar can evaporate over time but adding a couple of marshmallows to it will keep it moist.

2. If a recipe calls for “cutting in butter”, just put a mark on your butter for how much you need for the recipe, then hold the butter by the wrapper at the end and start grating the butter with a cheese grater. This will make it easier to break down with pastry blender or fork.

3. Lastly, to prevent chocolate chips from sinking to the bottom of your cakes or cupcakes when baking, toss them in a little flour before adding them to your batter. This will allow them to scatter evenly and not sink to the bottom of your cake or cupcakes.


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