Wayne's Weekend

Wayne's Weekend

Facebook Friends Put Together A Cookbook Of Their Own

Wayne convinces his friends to share some of their favorite recipes

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    NEWSLETTERS

    Facebook friends contribute 13 recipes for a "Spring Cookbook"

    I have been exchanging recipe ideas and segment suggestions with my friends on facebook for years.  So, I thought it would be cool to bring a group of these talented folks down to Studio 5 to share some of their ideas on their own.  I asked for spring recipe ideas and was able to put together 13 recipes from the 10 friends who joined me.

    Jes Anthony Cranberry Magic Bar, Veggie Pizza
    Patti ArnishGrandma Lois's Grilled Marinated Flank Steak
    David Fink Pineapple Avocado Salad
    Ginnie Grant Seven Layer Greek Dip with Pita Chips
    Ginnie Grant Strawberry Stuffed Angel Food Cake
    Wayne JohnsonGerman Potato Salad
    Cliff KekelikKidney Bean Salad, Summer Salad
    Nancy MathisNancy's Famous Pasta Salad
    Gisy Ruiz Cielito Lindo Dip
    Patty StrahanShrimp and Asparagus Pasta
    Ida WaterousRhubarb Sour Cream Coffee Cake

    Cranberry Magic Bar
    Makes about 30
    Jes Anthony – Oswego, Illinois

    Wayne Cooks Up Some Facebook Treats

    [CHI] Wayne Cooks Up Some Facebook Treats
    Wayne Cooks Up Some Facebook Treats

    Ingredients

    2 cu Graham Cracker Crumbs
    1 cu Butter, melted
    1 1/2 cu White Chocolate Chips
    1 1/2 cu Dried Cranberries
    1 can Sweetened Condensed Milk, 14oz size
    1 cu Sweetened Flaked Coconut
    1 cu Pecan Halves

    Method

    Pre-heat oven to 350F. In a small bowl, combine graham cracker crumbs and butter until crumbly.   Press mixture into a greased 13" x 9" baking pan.  In a large bowl, combine the remaining ingredients. Gently spread ingredients over crust. Bake for 25-28 minutes or until edges are golden brown. Cool on a wire rack. When cooled, cut into bars.

    Veggie Pizza
    12 Servings
    Jes Anthony – Oswego, Illinois

    Ingredients

    2 pkg Refrigerated Crescent Rolls, 8 oz size
    2 pkg Cream Cheese, softened, 8 oz size each
    1 cu Mayonnaise
    1 pkg Dry Ranch-style Dressing Mix, 1 oz size
    1 cu Fresh Broccoli, chopped
    1 cu Fresh Cauliflower, chopped
    1 cu Shredded Carrots
    1 cu Shredded Cheddar Cheese

    Method

    Preheat oven to 375 degrees F (190 degrees C). Roll out the crescent roll dough onto a 9x13 inch baking sheet, and pinch together edges to form the pizza crust.  Bake crust for 12 minutes in the preheated oven. Once finished cooking, remove crust from oven and let cool 15 minutes without removing it from the baking sheet.
     
    In a small mixing bowl, combine cream cheese, mayonnaise, and dry Ranch dressing. Spread the mixture over the cooled crust.  Chop broccoli, cauliflower and shredded carrots by hand or in a food processor.  Spread veggies over cream cheese and sprinkle Cheddar cheese over the cream cheese layer. Chill for one hour, slice and serve.

    Grandma Lois's Grilled Marinated Flank Steak
    Patti Arnish

    Ingredients

    1 1/2 lbs Flank Steak
    1 cu Ketchup
    1/4 cu Soy Sauce
    1/4 cu Olive Oil
    2 tbl Dried Oregano*
    2 tbl Garlic Powder*
    *I gave this recipe to Wayne with the word “lots” next to the oregano and garlic powder.  I never measure! I just use lots!!  So, Wayne put 2 tablespoons but you should experiment with more if you like.

    Method

    Score the Flank on both sides. Mix Ketchup, soy sauce, olive oil, oregano and garlic powder. Pour over steak, cover and marinate meat overnight (usually a good 5-6 hours will do if you forget to do it overnight).

    When time to cook, grill on one side for 7 minutes, then 5 minutes on the other side. Slice against the grain into strips. Serve on Hawaiian sweet rolls. This can be served hot or cold, and goes great with my grilled lime asparagus!

    Pineapple Avocado Salad
    David Fink – Three Oaks, Michigan

    Ingredients

    2 cu Fresh Pineapple, diced (be sure pineapple is well trimmed)
    1 cu Chopped Lettuce
    1 lg Avocado, thinly sliced
    1/2 cu Tomato, diced
    1/2 cu Onion, diced
    juice from 1/2 a Lime
    juice from 1/2 an Orange Juice
    1 tbl Red Wine Vinegar
    2 tbl Olive Oil
    Salt and Pepper, to taste

    Method

    Mix ingredients together and serve! We had a salad like this served to us picnic style in Africa and loved it.  We get our fresh lettuce, tomato and onion at our local farmers’ market and often ser this dish to our performers at the Acorn Theater in Three Oaks, Michigan.

    Seven Layer Greek Dip with Pita Chips

    Ginnie Grant – Chicago, Illinois

    Ingredients

    40 Spice Hummus
    Sliced Kalamata Olives
    Diced Red Onion
    Drained Giardiniera
    Crumbled Feta Cheese

    Method

    Layer each ingredient in order as listed above in a quiche pan.  Serve with Pita Chips.

    Strawberry Stuffed Angel Food Cake

    Ginnie Grant – Chicago, Illinois

    Ingredients

    1 pkg Cream Cheese, softened, 8oz size
    1 cu Eagle Brand Condensed Milk
    1 tsp Almond Extract
    1/3 cu Lemon Juice

    1 Angel Food Cake

    2 cu Sliced Strawberries
    Cool Whip, 8oz size
    Additional Fresh Strawberries, for garnish

    Method

    Using a serrated knife, cut the top off of the cake (about 1/2” in depth) and carefully set aside.  Hollow out a channel in the cake about 1/2” from the sides and leaving about 1” on the bottom.  Break the removed cake into 1” pieces and set aside.

    Mix cream cheese, condensed milk almond extract and lemon juice and beat into a fluffy mixture.  Fold in cake pieces and strawberries.  Fill hollowed out cake with mixture.  Place the top back over cake and press to moisten with filling.  Freeze for 1-2 hours.  Ice cake with Cool Whip and freeze again.

    Just prior to serving, decorate cake with fresh strawberries.

    German Potato Salad
    Wayne Johnson – Bartlett, Illinois

    Ingredients

    3 lbs sm Red Potatoes
    1/2 lb of Bacon, cooked crispy, broken up in small pieces.
    5 Green Onions, sliced thin
    1 tbl Dried Dill
    1 tsp Salt
    1/4 tsp Pepper
    1 1/2 cu Mayonnaise (Hellman’s only, it makes a difference)
    3 tbl Vinegar

    Method

    Boil the red potatoes with skin on until tender, about 20 minutes. Cool, peel them and slice potatoes about as thin as you would a cucumber in a salad, slightly less than a quarter in thickness, and place in large pan for easy mixing.

    Mix all remaining ingredients into the potatoes in an easy fashion so you don’t break up the potatoes. You can serve immediately but we suggest chilling the German Potato Salad a couple hours to meld the flavors together.

    Kidney Bean Salad
    Cliff Kekelik

    Ingredients

    5 cans Red Kidney Beans, drained
    1 Onion, chopped
    6 - 8 Hard Boiled Eggs, chopped
    1 pkg Velveeta Cheese, cubed
    Miracle Whip, to taste, about 4 to 6 tablespoons

    Method

    Mix all items together and toss with salad dressing.

    Summer Salad
    Cliff Kekelik

    Ingredients

    Summer Sausage, cubed, about 6 to 7 cups
    1 box Cooked Pasta, your choice
    1 lg pkg Frozen Broccoli, thawed
    1 pg Frozen Peas, thawed
    1 bottle Italian dressing
    2 cans Pitted Black Olives, drained (optional)

    Method

    Mix all ingredients together and toss with dressing.

    Nancy's Famous Pasta Salad

    Nancy Mathis

    Ingredients

    1 box Ditallini Pasta
    1 Red Pepper, chopped
    1 Green Pepper, chopped,
    1 Cucumber, peeled and chopped
    1 bottle Italian Dressing
    1 pkg Shredded Cheddar Cheese, 8oz bag

    Method

    Cook pasta according to package directions.  Rinse and chill.  A few hours before serving, mix pasta, vegetables and dressing together. Refrigerate until used. Mix in cheese right before serving.

    Cielito Lindo Dip
    Gisy Ruiz – Whiting, Indiana

    1lb Ground Beef, cooked
    1 can Refried Beans, or you can make your own
    1 pkg Cream Cheese, 8oz size, softened
    2-3 cu Shredded Lettuce
    1 lg Tomato, chopped
    2 cu Shredded cheese

    Tortilla Chips, Mexican restaurant style

    In a glass mold put cream cheese first (to cover the whole bottom), then add the cooked refried beans. Add cooked meat & then add lettuce, tomato diced & cheese. Serve with chips.

    Shrimp and Asparagus Pasta

    Patty Strahan – Montgomery, Illinois

    Ingredients

    1 sm Yellow Onion, diced medium
    2 cloves Garlic, crushed
    1/3 cu Cherry Tomatoes, halved
    2 tbl olive oil
    2 tbl butter
    2 servings Whole Wheat Spaghetti, cooked to package directions
    1 Bunch Fresh Asparagus, woody stems removed and cut into bite sizes
    2 servings Shrimp, peeled and deveined, either fresh or frozen
    1/3 cu Feta Cheese, crumbled
    Mrs. Dash Garlic Seasoning
    Parmesan Cheese, to taste

    While pasta is cooking, sauté the diced onion in the olive oil and butter until almost translucent.  Add the shrimp to the boiling pasta when the pasta is almost done (either frozen or raw because they will either thaw or cook through.)   

    Once pasta is cooked and shrimp is heated through, drain and add to the onions in sauté pan.  Add Garlic, Asparagus, Feta cheese, Mrs. Dash seasoning, and tomatoes. Cover and heat through to let asparagus steam and feta melt and tomatoes break down a little. Divide into two servings and sprinkle Parmesan and enjoy.

    It’s one of my favorites. You can serve it with a side salad and bread but just on it’s own works too.  

    Rhubarb Sour Cream Coffee Cake

    Yield 8-12 servings
    Ida Waterous – Maple Park, Illinois

    Topping Ingredients

    1/2 cu sugar
    1/2 cu chopped nuts
    1 tbl Unsalted Butter
    1 tsp Ground Cinnamon

    Cake Ingredients

    1/2 cu Shortening
    1 1/2 cu Brown Sugar
    1 lg Egg, beaten
    2 cu All Purpose Flour
1 tsp Baking Soda
    1/2 tsp salt
    1 cu Sour Cream
    1 1/2 cu Fresh Rhubarb, cut into 1” lengths

    Method

    Preheat oven to 350 degrees.  Grease and flour a 9 X 13 (or use spray on like Pam) baking pan.  In a small bowl, mix topping ingredients together and set aside.

    In a large mixing bowl, cream the shortening while adding brown sugar and egg. Cream all ingredients together well.  In another bowl, combine flour, baking soda and salt.  Add to creamed mixture, alternating with sour cream.

    Add rhubarb and mix to distribute evenly.

    Pour into prepared pan.  Sprinkle with topping.  Bake 40-50 minutes or until knife inserted in center comes out clean.

    Successful substitutions I have made:

    Other firm fruits such as applesor blueberries for the rhubarb.  Plain unsweetened yogurt for the sour cream. In a pinch, I have also used oatmeal- for the nuts.

    Thanks to all my facebook friends for joining me and sharing their recipes.  I hope you get a chance to try them all!

    If you have any questions or comments, please send me an email at wayne@waynesweekend.com or follow me on facebook.