Episode 9 – St. Patrick’s Day Punch
Episode 8 – Chicken Parm
Ingredients
Servings: 4 people
2 chicken breasts, (large), about 1 1/2 lbs
1/2 cup all-purpose flour
1 tsp salt
1/2 tsp black pepper
2 large eggs, beaten until frothy
2 teaspoons of Italian seasoning
1/2 cup Italian bread crumbs
1/2 cup parmesan cheese, shredded or grated
2 Tbsp Light olive oil, to sauté
24 oz marinara sauce
4 oz mozzarella cheese, (1 cup shredded)
1 Tbsp fresh basil, or parsley, chopped for optional garnish
Episode 7 – Lemon Potatoes
Episode 6 – Donna’s Chocolate Cake
Makes 2 8×8 pans
Beat: 4 eggs
Add: 2 cups of Sour Cream
1 tbsp vanilla extract
Sift together and add:
2 cups sugar
2 cups flour
6 tbsp cocoa
pinch salt
2 tsp baking soda
Bake @ 350 degrees for about 30-35 minutes
Episode 5 – Pizza Sliders
Ingredients:
* 1 package, Dinner rolls
* 1/2 cup pizza sauce
* 2 cups shredded mozzarella cheese
* 1, 6 oz bag of sliced pepperoni, chopped
garlic butter:
* 2 garlic cloves, minced
* 1 tsp oregano
* ½ cup salted butter, melted
* 1/4 cup grated parmesan cheese
Instructions:
* Preheat the oven to 400℉
* Line a sheet pan with parchment paper
* Cut the rolls horizontally, creating a top and bottom layer
* In a small bowl, combine the garlic butter ingredients and set aside.
* Place the bottom layer of the rolls on the sheet pan.
* Spread the pizza sauce, pepperoni, and mozzarella cheese on top.
* Layer on the top layer of the buns
* Brush the garlic butter mixture on top of the buns
* Add aluminum foil on top of the buns. Bake for 20-25 minutes, or until the cheese is all melted and the bottoms are toasted. Remove from the oven, remove the aluminum foil and allow to cool for 5 minutes before slicing. Serve with pizza sauce on the side for dipping!
Episode 4 – Buffalo Chicken Dip
Here’s a dip perfect for watching the big game!
Episode 3
Nicole’s Mixed Up Stuff
This had been a family favourite for over 50 years, three generations have passed this recipe along. We call it “the mixed up stuff” my dad called it “meat and potatoes mix”. Only 4 ingredients: ground beef, small white potatoes, sauerkraut, and soy sauce. Nothing else to add. It smells amazing and tastes even better. My mom: used an electric frying pan, she browned the meat first then after straining, added the remaining 3 ingredients and put the lid on and left for an hour, stirring occasionally. My method: I use a crock pot so it can simmer all day. 1. 2 or 3 lbs ground beef (can be regular or lean) brown separately in a skillet then transfer to crock pot after straining juice. 2. Add 1 or 2 cans sliced potatoes, can of sauerkraut, and 1/3 bottle of China Lily soy sauce or add more or less to desired taste. Mix together. No need to add anything else, the soy sauce has salt already. Cook on high for a few hours or medium all day. Stir occasionally. Taste test occasionally to see if you want to add more soy sauce. *Something about the soy sauce cancelling out the tartness of the sauerkraut. We only use China Lily soy sauce. I use canned sauerkraut and put it all in right from the can, the jar sauerkraut is very wet and has to be squeezed of all its juices. *Sliced small white or yellow potatoes can be from a can (strained) or raw but we usually use the canned sliced or canned whole white potatoes (cut in half).
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Episode 2
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Episode 1
Vera’s Sloppy Joes
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