Shannon's Cookbook

I created this recipe specifically to use up various items I had on hand. I did my best to get accurate measurements. 1/2 cup graham cracker crumbs 2 T butter, melted 1 pkg. (8 oz) cream cheese, softened 1/2 cup creamy peanut butter 1/2 cup sugar 2 t vanilla 12 oz whipped topping, thawed 1/4 cup peanuts 3 T chocolate syrup, divided 8 frozen oreo cookies, broken into pieces and divided Mix crumbs and butter. Press onto bottom of foil-lined large loaf pan. Mix cream cheese, peanut butter, sugar and vanilla til well blended. Fold in whipped topping. Fold in peanuts. Spoon 1/2 cup of the cream cheese mixture into a small bowl. Stir in 2 T chocolate syrup til well blended; set aside. Spoon half of the remaining cream cheese mixture over crust. Top evenly with chocolate mixture; sprinkle with half of cookies. Cover with remaining cream cheese mixture. Sprinkle top with remaining cookies and drizzle with 1 T chocolate syrup. Freeze 4 hours or overnight til firm. Invert on...

This is my version of the recipe gracing the cover of this month’s Cooking Light. And it’s kid friendly too! While the original directions do not call for letting the pie sit at room temperature before eating, I think this step makes it MUCH easier to eat; if you can wait that long, that is. 1 2/3 cups graham cracker crumbs 1 T cocoa powder 7 T sugar, divided 2 large egg whites, lightly beaten 4 ounces reduced fat cream cheese, softened 1 1/4 cups fat free milk 2/3 cup natural peanut butter 1/2 t vanilla 1 8 ounce tub frozen reduced fat whipped topping, thawed 1 cup chocolate chips, divided salted, dry roasted peanuts, chopped Preheat oven to 350°F. Coat a 10” pie plate with cooking spray. Combine crumbs, cocoa, 3 T sugar and egg whites; mixing til well combined. Press in bottom and up sides of pie plate. Prick crust with fork in several areas. Bake 10 minutes. Remove and cool on a wire rack. Combine milk and remaining sugar in a medium saucepan on medium heat. Cook a couple minu...

I would like to thank all of you who commented on my request for advice in regard to uses for potato chip crumbs. I decided to make cookies, but I still have another bag of crumbs to use up, so will have to come up with something for those too! The recipe for the cookies can be found in the comments section here: http://www.gather.com/viewArticle.jsp?articleId=281474976946073#comments I also made a few variations to this recipe: I added a cup of brown sugar and used walnuts instead of pecans. I also did not bother with the flattening step for the cookies and didn’t dip them in chocolate. I thought I had some semisweet chocolate to use, but I didn’t. I also only baked them for 12 minutes. These cookies are very sweet and buttery tasting, not reminiscent of potato chips at all. Mixing in the chips: Yummay!

I love these no bake style cookies! Ready in minutes and yummy! I doubled this recipe, which is adapted from a Good Housekeeping cookbook. 3 oz semi sweet chocolate chips 2 cups crispy rice cereal 2 graham crackers, broken into small pieces Melt chocolate chips in microwave for about a minute. Stir. Mix in cereal and graham crackers. Drop by 1/3 cupfuls onto cookie sheet that has been sprayed with cooking spray. Refrigerate 30 minutes. Next time I make these, I am going to mix in some peanut butter and see how that tastes.

While discussing dinner plans with my parents, my mother mentioned that she had never had an authentic Greek gyro. Incredulous, I decided then and there that gyros are what we MUST have. It is a meal not to be missed, but be sure to start the gyro meat and tzatziki sauce (if using) the day before. Gyros (pronounced yee-rohs) are a Greek sandwich specialty. A properly made Greek gyro is made with meat cut off a big cylinder of well-seasoned lamb or lamb and beef. The meat cooks on a slowly rotating vertical skewer named a gyro, due to the skewer resembling the circular spinning motion of a gyroscope. Slices of meat are made when the sandwich is ordered (never ahead of time) and the traditional pita bread served with the meat is heated on a griddle or grill. The meat is placed on the pita topped with sauce, and usually garnished with tomato, onion and occasionally, lettuce. I served mine with tzatziki sauce. Garnishes included lettuce, tomato and onion. 1 pound hamburger 1 pound finely ...

The sour cream red sauce really jazzes this dish up. Be sure to start the red sauce first so it can simmer for about 10 minutes before starting the ground beef filling. I also feel that the step which calls for letting the casserole sit for 10 minutes before serving is essential. This recipe is an amalgamation of many different recipes I have used to make Mexican casseroles in the past. 1 lb ground beef 1 small onion, chopped 1/2 green bell pepper, diced 2-3 garlic cloves, minced 1/2 can cream of chicken soup splash of milk (I used evaporated) salt to taste Red Sauce 12 corn tortillas 2 cups shredded sharp cheddar cheese, divided sour cream crushed tortilla chips Sour Cream Red Sauce drizzle of olive oil 1-2 cloves garlic, minced 1/2 teaspoon red pepper flakes (or to taste) 1 small onion, finely chopped 1/2 teaspoon dried oregano, rubbed 2 teaspoons chili powder 1/2 teaspoon dried basil, rubbed 1 teaspoon cumin 1 cup tomato sauce (I used pureed tomatoes) 1 cup beef broth 1 cu...

When using spices and herbs for any Indian or Middle Eastern cooking, I always use those that can be found at our local Indian and Middle Eastern markets. This is where I also purchase pitas, as the type sold at the grocery store just don’t cut it! All of these efforts make the dish taste MUCH more authentic. In addition, my first step of marinating the chicken in the shwarma spice was something I added for tonight’s dish, it is not something I generally do. I used my electric wok to cook this, as it is nice and wide and easier to work with. 1 lb boneless skinless chicken breast 2 small onions, sliced very thinly 1 T ground ginger 3 cloves garlic, minced 2 T peanut oil, divided 1 T ground coriander 1 t ground cumin 1/2 t ground turmeric 1/2 t cayenne pepper 4 T plain yogurt 1 cup chicken broth 1 small (14.5 oz) can diced tomatoes salt to taste 1/2 t Garam Masala fresh cilantro (to your taste) Chop chicken in to pieces. Marinate overnight in 1 cup yogurt and 1 T chicken shwarma spice i...

The variations for cooking Chicken Marsala are almost endless, however, this is the version I prefer. An old boyfriend of mine used to cook this for me, and I have kept the recipe (but not any of the old boyfriends). 4 boneless skinless chicken breasts, cut in to strips 1/4 cup flour 1 teaspoon dried leaf basil, oregano, or Italian herbs (I use basil) 1/4 cup olive oil 4 tablespoons butter 1 cup sliced mushrooms (I use canned for this) 1/2 cup Marsala wine Combine flour, salt, pepper and basil and blend well. Heat the oil and butter in a skillet until bubbling lightly. Dredge the chicken in the flour mixture and shake off the excess. Cook the chicken over medium heat for a few minutes on the first side, or until lightly browned. When you turn the chicken breasts to the second side to cook, add the mushrooms around the chicken pieces. Cook for a few more minutes, stirring the mushrooms. When the second side is lightly browned, add the wine around the chicken pieces; cover the pan and s...

Herbes de Provence, a combination of dried basil, thyme, marjoram, rosemary, lavender and sage, is a classic French seasoning, and what makes this dish so wonderful. It was very easy to cook, and most of us have the ingredients on hand. 4 (6-ounce) skinless, boneless chicken breast halves 1/4 teaspoon salt 1/4 teaspoon black pepper 1 1/2 tablespoons olive oil 2 garlic cloves, minced 1 cup chicken broth 1 1/2 teaspoons dried Herbes de Provence 1 teaspoon butter 1 teaspoon fresh lemon juice pasta (I used angel hair) fresh grated parmesan Sprinkle chicken evenly with salt and pepper. Heat oil in a large nonstick skillet over medium heat. Add chicken; cook 6 minutes on each side or until done. Remove chicken from pan; keep warm. Add garlic to pan; cook 1 minute, stirring constantly. Add broth and herbes de Provence ; bring to a boil, scraping pan to loosen browned bits. Cook until broth mixture is reduced to about1/2 cup (about 3 minutes). Remove from heat; add butter and lemon ju...

This recipe is my version of the Italian soup commonly served at Olive Garden. Easy, delicious and ready in under a half hour. 1 lb. Italian Sausage (I use a spicy version) 2 large potatoes, diced 1 large onion, chopped 2 cloves garlic minced 2 cups fresh baby spinach, stems removed 2 cans chicken broth 1 qt. water 1 small can diced tomatoes 1 cup 1/2 and 1/2 Brown sausage in a large pot. Drain on paper towel. Return to pot and add onion. Saute for about five minutes. Add garlic and sauté about one minute more. Add potatoes, chicken broth, water and tomatoes to pot, and cover and cook on medium heat til potatoes are done (about 15 minutes). Add salt and pepper to taste, spinach and 1/2 and 1/2. Bring to a simmer til heated through.

I had the following items to use up: Piri Piri marinade, cilantro, pinto beans and lots of cheese. I always have the mixins for pizza crust, so this is what I came up with. Measurements are approximate. 1 lb boneless skinless chicken breast, diced 1 cup piri piri (optional) 1 cup pinto beans, drained and mashed 1 cup shredded cheese (I used sharp cheddar) 1/4 cup fresh cilantro, minced 2 tablespoons olive oil 1 tablespoon fresh lemon juice 2 garlic cloves, minced Marinate chicken at least four hours or overnight. Preheat oven to 450°. Sprinkle cornmeal over a baking sheet drizzled with olive oil. Set aside. Prepare pizza crust according to package directions. Cover and let rest. While dough is resting, drizzle a little olive oil in a frying pan on medium high. Saute chicken until nice and brown. Set aside. Roll dough into a 14 x 11-inch rectangle on prepared baking sheet. Spread beans over dough. Top with diced chicken and sprinkle with cheese. Bake at 450° for 10-12 minutes...

I don't have a recipe for any of this, I just threw in a little of this and a little of that. I usually use this marinade with Tequila, which we didn't have. I substituted bourbon. It was delicious. Measurements are approximate. Start the salsa about 3-4 hours ahead so the flavors meld if desired. Marinade 1 T bourbon 2 T fresh lime juice 1 T olive oil 2 cloves garlic, peeled 1/2 tsp. dried red pepper flakes 1 tsp. salt cilantro 1 avocado, sliced and sprinkled with fresh lemon juice 1 lb of your favorite steak (I used Porterhouse) I marinated the steak for about eight hours. Salsa 1 can black beans, rinsed and drained 1 mango, peeled and chopped 2 green onions, sliced ¼ cup frozen corn, cooked for a few minutes and cooled 1 large jalapeno pepper, sliced thin 1 tomato, diced fresh lime juice (I used one whole lime) olive oil chopped fresh cilantro In a large bowl, combine the black beans, mango, onion, corn, tomato and jalapeno. Stir in the lime juice, a drizzle of olive oil a...

This is one of those recipes where you get impatient for dinner because the dish sounds SO tasty! The original recipe calls for 1 ½ teaspoons of rosemary- against my better instincts this was how much I added. I think the rosemary flavor was a little strong. Next time, I will cut the rosemary called for in half. If you like rosemary flavor, go ahead and add the full amount. Cassoulet is a rich, slow-cooked bean stew that originated in the southwest of France . It usually contains meat (typically pork sausages , pork , goose , duck and sometimes mutton ) and white beans. This version uses lentils in place of the white beans. 3/4 pound boneless pork shoulder 1 large onion, cut into wedges 2 cloves garlic, minced 2 teaspoons vegetable oil 1 1/2 cups water 1 14-1/2 ounce can diced tomatoes 4 medium carrots and/or parsnips, sliced 1/2 inch thick (2 cups) 2 stalks celery, thinly sliced 3/4 cup lentils 1-1/2 teaspoons dried rosemary, crushed 1 can beef broth 1/4 teaspoon salt 1/4...

This is what I came up with for dinner tonight. It was very tasty! 2 cups dried beans (I used one cup of great northern and one of pinto) 8 cups water or broth 3 tablespoons olive oil , divided 3 garlic cloves , minced 1 t rosemary, crushed 1 bay leaf 1 large onion , chopped 1 large carrot , chopped 1 large celery stalk, chopped 1 teaspoon thyme , crushed 4 cups chicken broth 1 lb fresh link chorizo sausages , casings removed 1/4 cup whipping cream or half and half Place beans in large pot or Dutch oven. Add enough water to pan to cover beans by 4 inches. Let beans soak overnight at room temperature. Drain and rinse beans; return to same saucepan. Add 8 cups water, one tablespoon oil, one garlic clove, rosemary, and bay leaf. Bring to boil. Reduce heat to medium-low, partially cover, and simmer until beans are just tender, 1 to 1 1/2 hours. Season to taste with salt. Drain beans, reserving 2 cups cooking liquid. Discard bay leaf. Return beans and liquid to Dutch oven and keep warm. H...

Anyone who knows me well, knows that chilequiles are my favorite Mexican dish. This version, with tomatillo cream sauce, is based on a version I had while in Mexico. The recipe for the salsa roja is adapted from a friend's. Chilaquiles 1 lb chicken breast, poached and cooled in broth 12 stale corn tortillas cut in strips and fried in vegetable oil Mexican blend cheese Shred chicken. Spread tortilla strips in bottom of baking pan. Sprinkle chicken over the top. Pour tomatillo sauce over the chicken. Sprinkle generously with cheese. Bake at 350F until bubbling, about 20 minutes. Tomatillo Sauce 1 lb tomatillos, husked, rinsed and chopped 1 small can green chiles 1 small onion, chopped 1 t cumin 1 clove garlic, minced salt to taste half and half Combine sauce ingredients (except for half and half) in a small sauce pan and simmer for about 10-15 minutes, or til tomatillos soften. Blend in the blender. Cool and add half and half. Set aside. Salsa Roja 1 large can diced tomatoes 1 smal...

This was an easy meal to set up tonight- the pork roast rub was applied yesterday and the meat marinated overnight. Southwest Rub 2 T chili powder 2 T paprika 1 T coriander 1 T oregano 1 T salt or to taste 1 T garlic powder 2 t ground cumin 1 t black pepper 1 t cayenne pepper 1 t red pepper flakes I roasted the pork for about 1 1/2 hours at 350° til it was really tender. I let it sit for about 10 minutes then sliced for serving.

This recipe, from my recipe box, is my favorite for a chocolate caramel cheesecake. It requires melting caramels for the filling; however, you can save time by using caramel ice cream topping. In my opinion, using real caramels is MUCH better tasting though! Crust 2 cups crushed vanilla wafers 6 T butter, melted Caramel Filling 48 caramels (1 14 oz bag) 1 5 oz can evaporated milk 1 cup chopped pecans (or your favorite nuts), toasted Cheesecake Filling 1 cup semi sweet chocolate chips, melted & cooled 2 8 oz packages cream cheese, softened 1 teaspoon vanilla 1/2 cup sugar 2 eggs Crust: Mix all ingredients and press onto bottom and 1-inch up sides of a 9- inch springform pan. Pour on melted caramel/pecan mixture and chill for 30 minutes. Preheat oven to 350°. Caramel Filling: Melt caramels with milk in small saucepan or in microwave. Stir until smooth, stir in pecans. Pour over prepared crust. Refrigerate. Cheesecake Filling: Beat cream cheese at high speed until light and fluffy...

This is one of those recipes where you get impatient for dinner because the dish sounds SO tasty! The original recipe calls for 1 ½ teaspoons of rosemary- against my better instincts this was how much I added. I think the rosemary flavor was a little strong. Next time, I will cut the rosemary called for in half. If you like rosemary flavor, go ahead and add the full amount. Cassoulet is a rich, slow-cooked bean stew that originated in the southwest of France. It usually contains meat (typically pork sausages, pork, goose, duck and sometimes mutton) and white beans. This version uses lentils in place of the white beans. 3/4 pound boneless pork shoulder 1 large onion, cut into wedges 2 cloves garlic, minced 2 teaspoons vegetable oil 1 1/2 cups water 1 14-1/2 ounce can diced tomatoes 4 medium carrots and/or parsnips, sliced 1/2 inch thick (2 cups) 2 stalks celery, thinly sliced 3/4 cup lentils 1-1/2 teaspoons dried rosemary, crushed 1 can beef broth 1/4 teaspoon salt 1/4 teaspoon pepper...

This recipe is from my recipe box and actually calls for shrimp. I have had my fill of shrimp over the last month or so, so I used chicken instead. 1 ½ lbs. boneless skinless chicken breast, diced 4 tbsp extra-virgin olive oil, divided 2 cloves garlic minced and divided 4 tbsp chopped fresh basil, divided 1 t red pepper flakes, divided 2 T fresh lemon juice salt 1/4 tsp. ground black pepper 1 small head cauliflower, cut into florets 1 lb. pasta (I used penne) 1 tbsp chopped garlic 2 cups chopped fresh tomatoes 1 tbsp minced fresh flat-leaf parsley fresh grated parmesan Combine chicken, 2 tbsp each oil and basil, lemon juice, ½ t hot pepper flakes, pinch of salt and pepper in bowl. Cover and refrigerate four hours. Bring 6 quarts water to boil in a large pot. Add 1 T salt, pasta and cauliflower. Cook according to pasta package directions until pasta is al dente. Reserve about ½ cup cooking water. Drain. Meanwhile, heat 2 T oil on medium high in a large frying pan. Saute chicken until ...

I am not sure where I ever found this recipe, but I am SO glad I did. The combination of the cinnamon and orange juice along with the beef creates an incredible soup. The original recipe calls for raisins and chocolate to be added, but that just doesn't sound good to me. I have never added it. 2 tablespoons olive oil, divided 1 lb boneless stewing beef, cut in to chunks 2/3 cup red wine 1 onion, chopped 1 green pepper, chopped 1 small fresh red chili pepper, chopped (I used a cayenne) 4 cloves garlic, minced 1 carrot, sliced 1 teaspoon ground coriander 1 teaspoon ground cumin 1/2 teaspoon ground cinnamon 1 teaspoon dried oregano, rubbed 2 bay leaves 1/2 cup fresh orange juice 1 (14 ounce) can diced tomatoes, not drained 5 cups beef broth 1/4 cup white or brown rice (I used brown as I had some leftover from lunch) fresh cilantro, for garnish Heat half the oil in a large soup pot over medium high heat, add the meat and brown on all sides. Add the wine and simmer for a few minutes. P...