Valentine's Day Meatloaf

Ingredients:

• 6 ounces garlic-flavored croutons
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon chili powder
• 1/2 teaspoon dried thyme
• 1/2 onion, roughly chopped
• 3 whole cloves garlic
• 1/2 red or green bell pepper - chopped
• 1 pound ground meatloaf mix (pork & beef mixture)
• Salt and Pepper
• 1 egg

For the glaze:

• 1/2 cup catsup
• Dash Worcestershire sauce
• 1 tablespoon honey

Directions:

Heat oven to 325 degrees F.

Combine croutons, black pepper, cayenne pepper, chili powder, and thyme. Add onion, garlic, and red/green pepper. Add meat mixture.
Season the meat mixture with the salt and pepper. Add the egg and combine thoroughly.

Shape meatloaf into heart.....put LOVE into it. ;-)

Combine the catsup, Worcestershire sauce, and honey. Brush the glaze onto the meatloaf after it has been cooking for about 10 minutes.
Add sliced onions on top, (optional). Cook approx. 1 hour - checking occasionally.

For the past 28 years, (haven't missed one yet). I have been making the same dinner for my husband, Steve, on Valentine's Day. Not sure how or why I came up with the idea but the first year I made the dish for him - it wasn't even about how it tasted as much as his laughing over why ANYONE would make a heart out of meat loaf! Well, I did and of course, as each year went on - he was prepared for his heart-shaped meat loaf and he will tell you each year it has tasted differently. I guess, like life - just keeps changing. :-) Enjoy~

Submitted by Barbara

Rigatoni with Vodka Sauce

Ingredients:
1 box of rigatoni
1 can of crushed tomatoes
2 cloves of garlic (chopped)
1 small onion (chopped)
1 tablespoon of butter
Fresh basil (chopped)
Salt
Pepper
Crushed red pepper
Heavy cream
1/2 - 2/3 cup of vodka
1/2 cup grated Parmesan cheese

Directions:
Saute garlic, onions, and butter over medium heat in a large pan until onions are translucent. Add crushed tomatoes and then salt, pepper, and red pepper (to taste) and heat for approximately 5 minutes. Add vodka and simmer for about 15-20 minutes. Add in basil and continue to simmer for a few minutes. Add heavy cream, mixing in a bit at a time, until sauce is at your desired color and thickness. Add in cheese and simmer for 2 minutes, while stirring the sauce. Serve over rigatoni. Enjoy!

Rigatoni and vodka sauce is one of my favorite dishes to make. Whenever I have friends over for dinner, this is usually my go-to dish. Everyone enjoys it! Word of advice... Keep vodka out of reach of children! Don't worry, while the sauce cooks, the alcohol cooks down. This dish is family friendly!

Spring Mango Trifle

Ingredients:

1/4 tsp vanilla

5 ripe mangoes, peeled, sliced into 1/2 in by 1 1/2 in slices

4 cups heavy cream

6 egg yolks

1/2 cup sugar

Pound cake (Use Duncan Hines Yellow Cake; follow recipe for pound cake with instant vanilla pudding); trim off all crusts

1/2 cup Marsala or another sweet wine

1 cup fresh raspberries

1/4 cup confectioners' sugar

The recipe consists of pound cake drizzled with wine, creme anglaise, mangoes, whipped cream, and raspberries. Serves 8 - 12.

Directions:

Bake cake according to Duncan Hines Yellow Pound Cake recipe and let cool. Remove crusts. Can be prepared 1 day in advance, wrap in plastic wrap and refrigerate.

To make the creme anglaise, in a small saucepan, bring 2 cups cream to a bare boil. Add vanilla, and stir. Remove from the heat and let cool slightly. In a medium bowl, beat the egg yolks and 1/2 c sugar until ribbons form. Gradually add 1 cup of the warm cream, and mix well. Add back to the pot with the remaining cream and stirring constantly cook over medium heat until thick enough to coat the back of a spoon. Remove from the heat and press a piece of plastic wrap against the surface to prevent a skin from forming. Let cool slightly.

In a medium bowl, whip the remaining 2 cups cream with the 1/4 c confectioners' sugar.

To assemble the trifle, cut the cake into 1/2-inch thick slices to fit tightly into the bottom of a trifle or glass bowl, and slightly up the sides about 1-inch.

Drizzle the cake with the Marsala or sweet wine. Layer 1/3 of the mango over the top of the cake, then top with 1/3 of the creme anglaise, followed by a 1/3 of the raspberries. Repeat the process, layering the remaining ingredients. Top the dessert with the whipped cream. Decorate with 3 raspberries.

This dessert is fun to make and eat and is a family favorite. The whole family can participate in making the trifle, so younger kids might like to beat the cake batter, whip the cream, and make the layers. You can also use seasonal fruits to fit the different holidays. Please note that hard fruits, such as apples or pears will need to be poached in advance. This dessert looks beautiful on a holiday table displayed in a trifle dish.

Whenever we cook for the holidays, it is always a family project. Cooking has been more of a social event for us even with our friends since college days with everyone joining in for the prep work and the cleaning.

Submitted by Renee

Latkes for Passover

Ingredients:

• 2 cups peeled and shredded potatoes
• 1 tablespoon grated onion
• 3 eggs, beaten
• 1 1/2 teaspoons salt
• 1/2 cup vegetable oil for frying
• 
  

Directions:

1. Place the potatoes in a cheesecloth and wring, extracting as much moisture as possible.
2. In a medium bowl stir the potatoes, onion, eggs and salt together.
3. In a large heavy-bottomed skillet over medium-high heat, heat the oil until hot. Place large spoonfuls of the potato mixture into the hot oil, pressing down on them to form 1/4 to 1/2 inch thick patties. Brown on one side, turn and brown on the other. Let drain on paper towels. Serve hot!

If you are making sweet potato latkes add another egg and 2 to 3 tablespoons of flour to help them stick together.

Yield 10-12 Latkes

Cooking can definitely bond people. Trying to reconnect with an old and very dear friend, she suggested we make a Passover dinner (so mething I always wanted to do on my own). We cooked all day and had a great time reminiscing, laughing and getting to know each other again. The results from our long day of cooking were far more than a great meal!

Submitted by Alayna

Stuffed Artichokes

Ingredients:
6 large artichokes
2 cups of bread crumbs
2 cloves of garlic, minced
1/4 cup fresh parsley (chopped)
1/4 cup fresh basil (chopped)
1 tsp ground pepper
1/4 tsp onion powder
1 cup Parmesan cheese
Extra Virgin olive oil
2 lemons

Directions:
Cut the top of the Artichoke about 1/2 inch to one inch.
With a scissor, cut the points off the remaining leaves.
Cut off the stem at the bottom and any small leaves by the stem.
Rub all cut leaves with lemon to keep from browning.
Place in large pot with about 1 1/2 inch of water and cover.
Let steam for about 15 minutes.
Place in cold water to cool.
When cool, take out the center leaves and with a spoon scoop out the choke at the bottom center, being careful not to remove the heart at the very bottom.
This step can be omitted and the choke can be removed whole eating. It's just nicer to remove it first for your guests.

In a bowl, place all dry ingredients and blend well
Pour oil over the mixture and blend with a spoon.
With a teaspoon, put a little bit of the mixture in each leaf and on the top.

Cut round slices of lemon and place on the bottom of a baking dish.
Place an artichoke on each slice.
Bake at 350 for 45 minutes or until the leaves are tender and pull away easily.

When I was a child, my mom used to put a stuffed artichoke in front of me and it could occupy me for the entire dinner! I asked her for this recipe since she often makes these for family dinners, such as Christmas eve or Easter.

Submitted by Aurelia and Danielle

Pumpkin Bread

Ingredients:
1 Cup Oil

3 Cups Sugar

3 Eggs

1 15 oz Can Pumpkin

3 Cups Flour

1/2 Tsp. Salt

1 Tsp. Baking Powder

1 Tsp. Baking Soda

1 Tsp. Cinnamon

1 Tsp. Nutmeg

3/4 Cup Choc Chips, Nuts, or Cranberries

Directions:

Preheat oven to 325

Mix Oil & Sugar, Add Eggs and Pumpkin

Sift (or just mix) Dry Ingredients

Add Wet Ingredients to Dry Mixture

Add Chocolate Chips, Nuts, or Cranberries

Pour into 2 Greased Loaf Pans

Bake 1 hour and 15 min.

My family makes a few batches of this bread every Fall and freezes them so we have some all year long! We all disagree on the best added ingredient. I think the chocolate chips are the best, my brother loves it with cranberries, and my mom with nuts. It ends up being who ever initiates the baking gets to choose! Most often, chocolate chips win! The bread has been used as both breakfast and dessert and has acted as a gift to many family and friends. Pumpkin bread is one of the reasons Fall is my favorite season! Enjoy!

Submitted by Donna

Lemon Chip Cookies

Ingredients:

2 ¾ all-purpose flour

1 cup butter

1 cup granulated white sugar

1 egg

1 tb lemon juice

1 tb water

1 ½ ts shredded lemon peel

¼ ts baking powder

¼ ts salt

1 ounce square semi-sweet chocolate (grated)

Directions:

1. Cream 1 cup of softened butter with 1 cup of sugar.

2. Beat in 1 egg, 1 ½ teaspoon of shredded lemon peel, 1 tablespoon lemon juice, and 1 tablespoon water.

3. In a separate bowl, stir together 2 ¾ cups all-purpose flour,¼ teaspoon baking soda, and ¼ teaspoon salt; stir into creamed mixture.

4. Stir in and 1 ounce square semi-sweet chocolate grated (1/3 cup).

5. Shape into two 9 inch rolls wrap in waxed paper or clear plastic wrap. Chill thoroughly.

6. Cut into ¼ inch slices. Place on ungreased cookie sheet. Bake at 375 degrees for 10 to 12 minutes.

Makes about 6 dozen.

These are my absolute favorite cookies and dessert of all time. My grandmother has been making them for as long as I can remember, especially for Christmas when the whole family (her husband’s children and grandchildren as well) gets together; eventually, when I was old enough she handed down the recipe to me. It’s not an old family secret, although I have never found the recipe online anywhere when I’ve misplaced my copy. Rather, she found it in a cookbook several decades ago when my father and his two brothers were just kids. The cookies were their favorite too. Now that I am at college, every once and a while, Grandma will send me a wax-paper lined shoebox full of these cookies and my mouth starts instantly watering; although they taste great when I make them, hers still taste better for some magical reason.

Submitted by Kristin

Aunt Chris' Jam Cake

From Clarksville, TN

Ingredients:

1 cup butter 1 teaspoon cloves

2 cups sugar 1 teaspoon cinnamon

1 cup buttermilk 2 cups blackberry jam

5 eggs (separate & beat separately) 1 cup nuts (chopped fine – any type)

1 tablespoon soda (put in milk) 1 cup raisins

4 cups flour 1 cup peach or pear preserves

1 teaspoon allspice 1 cup figs or dates (chopped fine)

Directions:

Cream butter and sugar together. Add spices, nuts, preserves and egg yolks. Stir well. Add flour, and buttermilk with soda. Beat in milk, and then add beaten egg whites. Stir thoroughly. Cook at 300 degrees for 1 hour and 15 minutes if a Bundt pan is used. If cooked in layers, test with toothpick.

Ice when cool with Caramel Icing (below).

Caramel Icing for Jam Cake

Ingredients:

3 cups sugar

1 cup cream

Pinch of soda

½ cup cold water in sugar

2 level tablespoons flour

Directions:

Mix together and boil. Add ½ cup sugar, browned. Add browned sugar and cook until soft ball. Add 2 tablespoons butter and vanilla; also a pinch of salt.

Aunt Chris was one of 9 children and absolutely the family matriarch, although she was not the oldest. We all loved spending time around her kitchen table (and enjoying her wonderful food too!). The "we" includes family, friends, neighbors, members of the local church, friends of friends passing through town. They lived on a 50 acre farm and the door was never locked. She was a wonderful and generous woman and hostess and I am very proud to share one of her favorite recipes with you.

Submitted by Laurene

Gravlox

Ingredients:
1 whole side of fresh filet of salmon
1 bunch of fresh dill
1/4 Kosher salt
1/4 cup of sugar
2 tsp. pepper
1 red onion
1 jar of capers

Directions:
Put salmon in a shallow baking pan (skin side down). Lay the fresh bunch of dill over salmon. In a small bowl, mix all dry ingredients together. Sprinkle mixture over dill. Cover with saran wrap and then aluminum foil. Put in refrigerator and weight down with a bricks or something heavy. After 12 hours, turn the salmon over and baste with liquid in the pan. Cover and weight it down again. Repeat this process every 12 hours for 3 days. After 3 days, rinse salmon well under cool water and slice very thin and layer on serving dish. Garnish with onions and capers.

This can be put on top of bagels and cream cheese or cocktail bread. I make this every year for Christmas Eve and use it as an appetizer for parties on top of cocktail bread. The first time I made this for a family party, it was a bit hit. Now it is expected that I will make it each time!

Submitted by Aurelia

Broccoli Rabe Pesto

Ingredients:

1/3 cup plus 2 tablespoons shelled walnuts

1/3 pound of trimmed broccoli rabe

1 garlic clove

1/3 cup plus 1 tablespoon extra virgin olive oil

pinch of crushed red pepper

1/3 cup grated parmesan or pecorino cheese

salt and pepper to taste (I add a bit of season salt too!)

3/4 pound pasta

3/4 cup reserved pasta water

Directions:
In a 350 degree oven, toast walnuts. Let them cool and chop 2 tablespoons to set aside.

Meanwhile, blanche broccoli rabe in a large boiling pot of very salty water for about 3 minutes.. Rinse under cold water, drain and let it cool. Squeeze out excess water and coarsely chop (I usually just throw it into the food processor as is).

In a food processor, mince the garlic and add 1/3 cup of walnuts. Pulse the processor to coarsely chop the nuts. Add broccoli rabe, olive oil, and crushed red pepper until the broccoli rabe is finely chopped. Add 1/3 cup of cheese and pulse until mixture is just combined. Season with salt and pepper and scrape into a large bowl.

Add your cooked pasta to the bowl and pesto mixture and mix until pasta is well-coated. Add pasta water if needed in order to thin out the mixture over the pasta (I typically d not use all of the pasta water that I save).

Add remaining chopped walnuts and serve; top with more grated cheese and crushed red pepper if desired.

Since I do most of the weeknight cooking in my house, I am always looking for recipes that are easy, quick, and healthy. This is one of my favorites because it can be made in under half an hour and features broccoli rabe - one of my favorite veggies. Feel free to add whatever add-ins you choose: chicken, shrimp, sausage, tomatoes, mushrooms, scallops - whatever really. Toss with your favorite pasta (I use whole-wheat or 50% whole wheat penne, but linguine, farfalle, rigatoni or angel hair works great too!)

Submitted by Sarah

Bourbon Pumpkin Cheesecake

Ingredients for praline:

• 1/2 cup (packed) golden brown sugar
• 3 tablespoons unsalted butter
• 3/4 cup coarsely chopped pecans

Ingredients for crust:

• 2 cups gingersnap cookie crumbs (about 9 ounces)
• 1 teaspoon ground cinnamon
• 1/4 cup (1/2 stick) unsalted butter, melted

Ingredients for filling:

• 4 8-ounce packages cream cheese, room temperature
• 1 1/2 cups sugar
• 3 tablespoons all purpose flour
• 1 1/2 teaspoons ground cinnamon
• 1 teaspoon ground ginger
• 4 large eggs
• 1 15-ounce can solid pack pumpkin
• 3 tablespoons bourbon
• 2 teaspoons vanilla extract
• 
  

Directions for praline:
Preheat oven to 325°F. Line baking sheet with foil. Stir sugar and butter in heavy medium saucepan over medium heat until sugar melts and mixture comes to boil; boil 1 minute without stirring. Mix in pecans. Spread mixture on prepared baking sheet. Bake until sugar syrup bubbles vigorously, about 8 minutes. Cool praline completely. Break into pieces. (Can be made 1 day ahead. Store airtight.)

Directions for crust:
Preheat oven to 325°F. Stir cookie crumbs and cinnamon in medium bowl to blend. Add butter; stir until crumbs are moistened. Press onto bottom and 1 inch up sides of 9-inch-diameter springform pan with 2 3/4-inch-high sides. Bake crust until set, about 8 minutes. Cool. Double-wrap outside of pan with heavy-duty foil. Place in large roasting pan.

Directions for filling:
Using electric mixer, beat cream cheese and sugar in large bowl until smooth. Beat in flour and spices. Beat in eggs 1 at a time. Beat in pumpkin, bourbon and vanilla. Transfer to crust.

Pour enough hot water into roasting pan to reach 1 inch up sides of springform pan. Bake cake in water bath until center is just set, adding more water to roasting pan as needed, about 1 hour 45 minutes. Remove cheesecake from water. Cool in pan on rack. Remove foil. Run small sharp knife between cake and pan sides. Chill until cold; then cover and chill overnight.

Release pan sides. Place cake on platter. Sprinkle praline over, leaving 1-inch plain border at edge. Cut cake into wedges.

This is a recipe that my younger sister Becky and I have been making for the past few Thanksgivings. In my family it was a joke that my mom would always go a little (or more) insane during Thanksgiving, since the whole family usually got together at our house. We got more involved in the cooking and prep in order to make the holiday a more enjoyable for everybody. Once we discovered this recipe, we decided that we HAD to make it. After all, who doesn't love pumpkin around Thanksgiving? And who doesn't love cheesecake? A little bit of bourbon adds great flavor and a sophisticated touch. Though the recipe is a bit involved and time-consuming, my sister and I entertain ourselves while baking it and know that the end result is worth it: after a long Thanksgiving day with the family, this ensures that everyone ends the meal in a good mood!

Submitted by Sarah

Chickpea Salad

Ingredients:
1 can of chickpeas (rinsed and drained)
1/2 onion (chopped)
1/2 lemon (juiced)
2 tablespoons of chopped fresh parsley
2 cloves of garlic (chopped)
1 dash of Salt
1 dash of Pepper
1 teaspoon of extra virgin olive oil
1 teaspoon of balsamic vinegar

Directions:
Mix all ingredients together in a bowl and enjoy!

This quick and easy recipe is great for a healthy snack! Lately, I have been making this dish as an appetizer to pot luck dinners and have received so many compliments on it!

Baked Salmon With a Lemon, Caper, Butter Sauce Over Risotto

Serve over Parmesan risotto
Ingredients:
2 pieces of salmon fillet
3 cloves of garlic (chopped)
1-2 tablespoons of capers
1 tablespoon of butter
1/2 lemon
1 cup of white wine
Extra virgin olive oil
A pinch of salt
Pepper (to taste)
Fresh chopped parsley (to taste)

Directions:
Preheat oven to 425 degrees. In a small pan, brown garlic. Add white wine and reduce for 2 minutes. Add capers, salt, pepper, and half a lemon (zested and juiced). Cook for approximately 1 minute. Melt butter in. Remove from heat and add parsley. Line a baking pan with tin foil. Place salmon on foil with a little bit of butter underneath to keep from sticking. Pour the mixture from the small pan over the salmon. Cook for approximately 12 minutes.

Dark Chocolate Covered Strawberries

Ingredients:
1 lb. fresh strawberries (washed and dried)
3/4 cup dark chocolate chips
2 tablespoons skim milk

Directions:
Wash and dry the strawberries thoroughly.
Using low heat, melt the chocolate chips (while slowly adding the
milk) in a glass bowl over a pot of boiling water (double boiler
style).
Stir until smooth and remove from heat.
Hold the berries by their leaves, and dip them into the melted chocolate, covering them 3/4 way up.
Place the dipped berries onto a plate covered with wax paper. Allow to sit and cool.
Indulge!

My boyfriend and I discovered how to make these during our weekly date
nights. They are fun to make together and we can control the kind of
chocolate we're having as opposed to buying them and not knowing these
things. The strawberries maintain a delicious flavor and are still
decently healthy to eat. Hey, a little bit of dark chocolate is good
for the body! We don't feel guilty after dessert! Now we make them for family gatherings and everyone loves them!

Submitted by Annie

Toasted Chickpeas

Ingredients:
19-24 oz. chickpeas (garbanzo beans)
1 tsp. extra virgin olive oil
1 clove chopped garlic
1 dash of sea salt
1 dash black pepper or chili flakes
any desired seasoning
bunch of parsley (fresh or dried)

Directions:
Rinse and drain the chickpeas.
Add the olive oil to a medium-sized skillet.
Heat the skillet over medium heat.
Add the chickpeas to the skillet.
Add the garlic.
Heat on medium for about 15 minutes or until the chickpeas are toasted.
Lightly season with salt and pepper.
Add any other desired seasonings.
Toss the ingredients together.
Garnish with parsley.
Serve and enjoy!

This is a simple dish that my family and I enjoy cooking and eating
together. It's so quick and easy to make! We discovered it as an
alternative to unhealthy snacks. It can be served as a snack or a
side dish. I've even tried it over brown rice and drizzled with
balsamic vinegar and a bit of olive oil! Depending on the seasoning
that is added, the chickpeas take on a different flavor each time. It
keeps the dish interesting, adds variety, and has so much flavor!

Submitted by Annie

Cheesy Polenta with Sauteed Zucchini and Kale

Ingredients:
1 package of already cooked polenta (it is packaged like a log)
2 cloves garlic (chopped)
1-2 zucchini (cut into chunks)
1 bunch of kale (roughly chopped)
Extra virgin olive oil
Salt
Pepper
Red pepper flakes
Grated Pecorino Romano cheese
1 tablespoon of butter

Directions:
Roughly chop up polenta and place in a microwave safe bowl. Add 1/4 cup of water to the bowl. Put in the microwave for a approximately five minutes. Every minute, take polenta out of the microwave and stir with spoon, crushing any lumps. Add water if polenta becomes too dry. Continue this process until polenta is no longer lumpy. Mix in butter and cheese (to taste) and heat in microwave until cheese melts (less than 1 minute). While cooking the polenta, sauté garlic, zucchini, and kale in oil. Cook approximately 5-8 minutes, or until the vegetables are cooked to liking. Add salt, pepper, and red pepper to taste. Serve on top of polenta.

Even though polenta is served with many Italian dishes, I was not introduced to it until my college years. Since it is very easy to make, I find it to be an appropriate food to make when I do not have too much time. Polenta is cornmeal. For those of you who are not familiar with polenta, the creamy version (what is made in this recipe) is similar to the consistency of foods from other cultures, such as grits or boiled maize. Polenta can also be prepared fried.

Sweet and Savory Smokies

Ingredients:

• 1 pound bacon
• 1 (16 ounce) package little smokie sausages
• 1 cup brown sugar, or to taste

Directions:

1. Preheat oven to 350 degrees F (175 degrees C).
2. Cut bacon into thirds and wrap each strip around a little sausage. Place the wrapped sausages on wooden skewers, several to a skewer. Arrange the skewers on a baking sheet and sprinkle them liberally with brown sugar.
3. Bake until bacon is crisp and the brown sugar melted.

Sometimes a meal amongst your favorite girlfriends can be a form of a family meal. This is one of the most liked recipes for Ladies Nights.

Submitted by Alayna

Spinach Pie

Ingredients:

• 2 (10 ounce) packages chopped spinach, thawed, drained and squeezed dry
• 3 green onions, chopped
• 4 eggs, lightly beaten
• 1/2 cup cottage cheese
• 1 (4 ounce) package crumbled feta cheese
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon nutmeg
• 1 teaspoon dill
• 10 sheets phyllo dough, thawed
• CRISCO® Butter Flavor No-Stick Cooking Spray

Directions

1. Preheat oven to 350 degrees.
2. Spray an 8x8 baking dish with CRISCO® No Stick Cooking Spray. In a medium bowl, stir together first 9 ingredients.
3. Lay one sheet of phyllo in the baking dish, allowing edges to hang over. Spray completely with CRISCO® Butter Flavor No-stick Cooking Spray. Repeat with 4 more sheets of phyllo, spraying and alternating the direction of each sheet. Transfer spinach mixture to phyllo lined dish. Spray and layer remaining sheets as directed for bottom layer. Turn in edges to form a rim. Spray rim and top layer.
4. Bake for 35-45 minutes or until golden brown. Let stand 15 minutes before slicing into 4-6 pieces.

Growing up my father worked A LOT! Missing family meals a couple times a week and coming home past our bed times. This was a rough time but it has also made our family appreciate dinner time together. Anytime I have eaten dinner at someone else's house I felt I was infringing on special time because that is how it is at our house. I was very lucky to have time just to spend with my family around the dinner table discussing our day and the older I got the more rare it was to have someone miss a meal. Now due to my work schedule I have missed quite a few but it makes the times together all the more special. This is probably why Thanksgiving has always been my favorite holiday! Here is one of our favorite family meals that as you can see from the picture, we are sharing with the next generation.

Submitted by Alayna

Zucchini Boats

Ingredients:
Zucchini
Garlic (crushed)
Extra virgin olive oil
Salt
Pepper
Italian style breadcrumbs
Grape tomatoes (halved)
Mozzarella cheese (diced)
Parmesan cheese

Directions:
Preheat oven to 350 degrees. Cut zucchini in half lengthwise and slice a small bit from the bottom so that it lays flat in a baking dish. Scoop out the seeds with a spoon. In the spooned out middle, include crushed garlic, olive oil, salt and pepper (to taste). Place tomatoes in center and sprinkle breadcrumbs on top. Bake for 30 minutes. Remove and place mozzarella in between where the tomatoes are. Top with Parmesan cheese and bake until cheese is golden.

My mother would make these a long time ago in the summer, using her tomatoes and zucchini from the garden outside. I now make it for my daughter. It is a great side and perfect for the summer!

Submitted by Aurelia

Fried Eggplant Stacks

Ingredients:
1 eggplant
Italian style breadcrumbs
Shredded mozzarella cheese
Vegetable oil
2 eggs
Ricotta cheese (optional)
Ingredients for sauce... found here..(http://justcookingfamily.blogspot.com/2012/01/my-familys-classic-italian-tomato-sauce.html)

Directions:
Make tomato sauce (found in link above). Slice eggplant into 1/2 inch thick circles. Dip each individual eggplant into whisked eggs and then cover in breadcrumbs. Heat approximately 1/2" deep oil in pan and drop each eggplant round into the pan. Fry until one side is browned then flip, browning the other side as well. When it is finished cooking, place the eggplant on paper towels to drain any excess oil. Continue this process until all eggplant slices are completed. In a pan, carefully stack eggplant, mozzarella cheese, a dollop of ricotta cheese (if desired) and then another slice of eggplant. Pour sauce over the stacks and then finish off with some mozzarella cheese on top. Place in the oven at 350 degrees until cheese looks melted.

In my house, eggplant is made very often. This is actually just one of the many forms that we use it with. Other examples include eggplant rollatini, eggplant parmigiana, and pasta mixed with eggplant. As a child, I remember my mom frying eggplant at the stove. When she was not looking, I would steal one draining on the paper towel. She would eventually notice when I began eating them quicker than she could make them!

Submitted by Aurelia

Crispy Tofu

Ingredients:
Extra firm tofu
Extra virgin olive oil
Corn Starch
Salt
Pepper

Directions:
Preheat oven to 350 degrees. Take tofu out of package and wrap in paper towels and squeeze lightly to drain as much water out of it as possible. Cut tofu into approximately 1-inch squares and put in a large bowl. Drizzle a little bit of olive oil, salt, and pepper over them to lightly coat each piece. Carefully mix with hands (tofu tends to fall apart very easily). Finally, shake corn starch over mixture to also lightly coat the tofu (this is what will cause the tofu to have a crisp. Mix lightly with hands to make sure they are all coated. Lay out all the pieces on a baking pan and put into the over for approximately 30 minutes (you can leave them in for longer or shorter based on the desired crispness). I like to take them out half way cooked and drizzle just a little bit more olive oil over them and mix them around so that all side bake evenly.

This recipe is very easy to make. I made it up after realizing that frying the tofu used way too much oil. When I was a child, my mom used to give me a bit of tofu for protein. I have been eating it ever since. Although this recipe is listed as a snack, this can also be turned into a dinner by adding rice, vegetables, etc.

Mud Bars

Ingredients:
1 cup flour
1/2 TSP baking soda
1/2 TSP salt
3/4 cup brown sugar
1/2 cup softened butter
1 TSP vanilla
1 egg
2 cups semi sweet chocolate chips
optional: 1/2 cup nuts, some kosher salt, colorful sprinkles

Directions:
Preheat oven to 375. Line 8 x8 pan with foil. Mix flour, baking soda, and salt together. In another bowl, beat butter, brown sugar, and vanilla until creamy. Add the egg and beat well. Gradually add flour mixture. Then stir in 1 1/4 cups chocolate chips, reserving the other 3/4 cup of chips. Add nuts if desired.

Bake about 25 minutes. When dome baking, pour reserved chocolate chips on top evenly. Allow to melt and spread over top. Add either kosher salt for that salty/sweet craving or colored sprinkles. And allow to cool. Cut into bars and enjoy!

My kids love to help make these mud bars. They say the sprinkles make them more festive. When I make them for a more adult palate, I add kosher salt on top- salty/ sweet perfection! There are never leftovers and everyone always asks for the recipe. This is a party mainstay at our house!

Submitted by Gina

Homemade Ravioli

Home-made pasta Ingredients:
4 cups flour (sifted)
3 eggs beaten
1/2 cup water
1/2 TSP salt

Home-made pasta Directions:

Add all ingredients to a mixer. Mix until the dough sticks together and comes away from the sides. Then take it out of the bowl and knead some more. You should almost get the texture of play dough. Wrap the dough in plastic wrap and let it sit for about 30 minutes.

Filling Ingredients:
Chop meat
Italian bread crumbs
dried basil
granulated garlic
Romano cheese

Filling Directions:
While waiting for the dough, mix your meat. Take chop meat, add Italian bread crumbs, dried basil, granulated garlic and Romano cheese to taste. Mix well.

Cut a piece of the dough and begin to roll it out. I am lucky enough to have a pasta machine, which rolls at different levels of thickness. You CAN do this by using a rolling pin and lots of arm muscles, too!

After the pasta is made into thin sheet, I put the sheets into the ravioli cutter. Again, you CAN do this on your own. Cut the sheets of pasta into 2inch by 2 inch squares, put a teaspoon of meat in to the center. Then wet the perimeter, and cover with another 2x2 piece of dough. press edges firmly and viola, homemade ravioli!

Our family always celebrated holidays with homemade pasta, thanks to my grandmother (who was, funny enough German, but married my Italian grandfather). Meat ravioli was always my favorite. As I grew, I was able to help my grandma with more of the steps. before she passed away, my grandma taught my daughter to mix the meat filling. Now, my son, daughter and myself enjoy making home made ravioli. Sometimes we get creative with fillings, but we always come back to our traditional meat ravioli. Nothing says family gathering like a big bowl of grandma's ravioli!

Submitted by Gina

Apple Cobbler

Few and simple ingredients. Easy to make, no mixer necessary, and
absolutely delicious!

Ingredients for crumbs:
4 1/2 c. flour
1 c sugar
1 egg + 1 yolk
1 scoop vanilla sugar
1 c. oil

Crumble all the above ingredients by hand or with a fork until it forms
crumbs. Pour half of the crumbs onto the bottom of a 9x13 pan or pie dish
and press down with your hands to form a dough-like consistency. Bake the
dough on 350 degrees for about 7-9 minutes. In the meantime prepare the
apple filling.

Ingredients for apple filling:
10 McIntosh apples
1 c. sugar
2 tsp. cinnamon

Slice the apples thinly into small pieces and add the sugar and cinnamon.
Mix until the apples are evenly coated. Pour the apples into the pan or
pie crust on top of the dough-like bottom. Sprinkle the rest of the
crumbs on top of the apple mixture. Bake at 350 degrees for 45 minutes
to an hour. The longer it bakes the softer the apples become.
For a nice display sprinkle confectionery sugar over the entire cobbler
prior to serving. Serve warm, room temperature, or even cold!

This food quickly became my 2 year-old daughter's favorite food from when
she began eating solids. She would ask me to make her "clobber" all the
time. When I was too busy on a regular weekday I would tell her that we
will make it on the weekend. The food quickly became our weekend
tradition. It's great to make with my daughter, she loves to sprinkle the
crumbs on top - a perfect age-appropriate kitchen helper! We bond every
weekend over making it and I love to watch her enjoy it. We look forward
to it every week. It has become our weekend tradition and who knows how
far it will carry... Oh, and did I mention, that there is no margarine or
butter involved?!

Submitted by Dassi

Swedish Meatballs in Burgundy Sauce

Ingredients:

2 Lb. meatloaf mix (beef, pork, veal)

1 large onion--grated on "fine"

1/2 cup plain breadcrumbs

salt and pepper to taste

1 tsp. Worcestershire sauce

2 eggs (beaten)

Directions for meatballs:

mix all together and make into 1" or 1-1/2" meatballs. Fry in 4-6 tablespoons butter or butter substitute (like olivio or smart balance) for about 20-25min or until browned, turning frequently.

Ingredients for burgundy sauce:

6 tablespoons of butter

6 tablespoons of soy sauce

6 tablespoons of chopped chives (sold with spices)

1/2 - 3/4 cup burgundy wine (I use Gallo Hearty Burgundy)

Directions for burgundy sauce:

Heat sauce ingredients together in medium/large saucepan on low just to a low boil. Add meatballs and mix gently, keeping meatballs on low/warm until ready to serve. These can also be frozen for up to 3 months.

Serve as an appetizer with chunks of crusty Italian bread or serve as an entree over rice or noodles!

My sister created this recipe years ago and it has become a multi-family favorite, especially when we all get together for a holiday or special-occasion dinner. The best thing is that it can be used as an appetizer when served alone or with chunks of crusty italian bread; or a main dish when served over rice or noodles. Both of my children love them and used to take turns "mushing" the meatball ingredients. (happy memories!)

Submitted by Chris

Classic Lasagna

Ingredients for Sauce:
2 pounds large tomatoes, chopped (you can use canned)
1 red onion, chopped
1 celery stalk chopped
1 clove garlic, chopped
1 carrot peeled and chopped
10 sprigs Italian parsley, leaves only
8 basil leaves
2 tablespoon extra-virgin o.o.
salt & pepper to taste
2 egg yolks
1/2 cup grated Grana Padano

Ingredients for Bechamel:
6 tablespoons butter
4 tablespoons all-purpose flour
4 cups milk, heated
salt & pepper
1/2 teaspoon ground nutmeg

Ingredients for Assembly:
Lasagna pasta - 1 pound
2 tablespoons extra-virgin olive oil
1 3/3 cups grated Grana Padano, plus extra
butter for greasing
basil sprigs for garnish

Directions:
Prepare the tomato sauce: In a pot over medium heat, combine the tomatoes,
onions, celery, garlic, carrot, parsley, basil and olive oil. Cover & cook for 1
1/2 hours without stirring. Shake the pot occasionally to prevent the tomatoes from sticking to the bottom. Pass the mixture through a food mill (Lex just
try to smash it up with a wooden spoon if you do not have the proper tools)
into a separate pot over medium heat. Add the butter, season with salt &
pepper and cook for 15 minutes, or until smooth and thick. Set aside to cool.
Stir in the egg yolks and the Grana and set the sauce aside.

Meanwhile, prepare the bechamel: In a pot over medium heat, melt the
butter. Add the flour and cook, stirring until the flour is completely
incorporated into the butter, about 4 minutes. Whisk in the warm milk and
cook, stirring until the sauce is thick & creamy, about 10 minutes. Season
with salt, pepper & nutmeg, cover & set aside.

Cook your pasta if it is dry, al dente or follow directions on your fresh pasta.
If cooking them, shock them afterwards to stop the cooking process, by
running them under cold water Drain on damp, clean towels. Preheat oven to
375 degrees. Place a layer of lasagna noodles to cover the bottom of a lightly
buttered baking dish. Sprinkly the noodles with 1/4 cup of grated Grana and
cover with 1/3 of the bechamel. Make another layer of pasta - sprinkle with
another 1/4 cup of Grana and cover with 4 heaping tablespoons of tomato
sauce. Repeat the layering process 2 more times and finish with an additional
layer of the bechamel on top. Put in the oven and bake 15 minutes, or until
golden. Remove from oven let rest 10 minutes or so and then cut into squares
& serve with more grated Grana and a sprig of basil. Enjoy!!!!!
(Recipe by Guiliano Bugialli)

This recipe is the authentic, "non-Americanized," Italian Lasagna, that has sadly lost its authenticity - like translation of phrases and culture - from one continent to another. My daughter, Alexa, loves the original and would never settle for anything less!

Submitted by Chef Donna

Pavlova

Ingredients:
3 egg whites
1 pinch of salt
1 cup of white sugar
1 tbsp cornstarch
1 tsp lemon juice
1 1/4 cups heavy cream
1/2 cup confectioners' sugar
1 pint fresh strawberries

Directions:
Preheat oven to 300 degrees. Line pan with parchment paper. Draw a 9 inch diameter circle on the parchment with pencil (it is easiest to trace a circle around a 9 inch pan). In a large bowl, beat eggs on high speed until soft peaks form. Add 3/4 cup of sugar gradually, as you are whipping the ingredients. Make sure sugar is completely dissolved. Mix together the remaining 1/4 cup of sugar with cornstarch. Lightly fold into meringue with lemon juice. Spread a layer of the meringue to fit into the circle drawn on the parchment (approximately 1/4 inch thick). With remainder of mixture, spoon swirls around the edges to form a shallow bowl shape. Bake for 1 hour. Turn off oven, but leave meringue in oven for an additional 30 minutes. When cool, the meringue should be hard on the outside, and slightly moist on the inside. In a large bowl, combine the cream and half a cup of confectioners sugar. Whip until thickened. Decorate with strawberries on top.

This yummy New Zealand (sorry, Aussies, it was developed in NZ) marshmallowy confection was developed for the legendary Russian prima ballerina, Pavlova. My dear friend, New Zealander, Susan, introduced it to me years ago - and I haven't stopped making it since!

Submitted by Chef Donna