[Megan] [Mike] [Grub] [New York]  

Recipes from Meg

 Megan cooks  So, here is some of her favorite foods

The cat is out of the bag Megan can cook. She hid under the guise of bad cooking in college so that she wouldn't have to fire up the oven and create solo suppers. It is hard cooking for one - this carried over a bit after college, because she found it was nice having other people cook for her - however now her lucky family get to enjoy her delicacies daily.

Grub that is included on this page:

 
  artichoke dip
chocolate chip cookies
brown sugar shortbread
chocolate mousse pie
cherry cheesecake
devil dogs
cheese topped halibut


clicking this strange little  triangle will return you to this menu, amazing !

 

                                        

 

Devil Dogs    
 
 

 

 

This is a great recipe which ends up making a cake base with a thick creamy topping. There is nothing fat-free about this delicious desert.
               



Cake Base

Preheat Oven to 425

Blend together:

  • 6 tablespoons of Crisco
  • 1 cup of milk
  • 1 cup of sugar
  • 1 egg
  • 2 cups of flour
  • 1 1/2 teaspoons baking soda
  • 6 tablespoons of baking Cocoa (powder)
  • 1/2 teaspoon of salt

Drop by tablespoons onto lightly greased cookie sheet. Bake for about 6 minutes

Cream Filling

  • 1 cup of milk

  • 4 tablespoons of flour

Cook over medium heat until thick. Set aside and let cool.

When cool add:

  • 1/2 cup of butter or margarine (softened)
  • 1/2 cup of Crisco
  • 1 cup of sugar
  • 1 teaspoon of vanilla

Beat with beater until creamy. Place 1 tablespoon on top of each cake. 

 

 

Preheat oven to 375
  • 2 jars of marinated artichoke hearts
  • 1 cup of light mayonnaise
  • 1 cup of grated parmesan cheese
  • 1/4 cup of skim milk
  • 1 to 2 teaspoons of garlic powder (depending on taste)
  • 1 tablespoon of lemon juice
  • salt and pepper to taste
 Mix together everything but the artichoke hearts in a large mixing bowl and set aside. Drain and rinse the artichoke hearts. Dice the rinsed artichoke hearts and fold into the Mayo-cheese mixture. Mix until all of the artichoke hearts are coated.

Pour the mixture into a greased (best with cooking spray) casserole dish and bake uncovered for 30-35 minutes or until slightly brown on top.

Serve with crackers or bread of your choice.

This is a great dip to sit and munch on while watching football, the 49ers win a game, well we can hope!

 

Preheat oven to 350 degrees

  • 1 cup butter softened

  • 1/2 cup granulated sugar

  • 1 1/2 cups brown sugar

  • 2 eggs

  • 2 1/2 teaspoons vanilla extract

  • 2 1/2 cups all-purpose flour

  • 3/4 teaspoon salt

  • 1 teaspoon baking powder

  • 1 1/2 twelve- ounce bags semisweet chocolate chips (Ghirardelli preferred)

So you caught me !

This is actually the top secret Mrs. Field's Cookies recipe.  But they are sure good. 

 
In a large mixing bowl cream together the butter, sugars, eggs, and vanilla. In another bowl, mix together the flour, salt, baking powder and baking soda. Combine the wet and dry ingredients. Stir in the chocolate ships. With your fingers, place golf ball-sized dough portions 2 inches apart on an un-greased cookie sheet. Bake for 9-10 minutes or just until edges are light brown.

 

 

From a girl who has seriously fished while living in Alaska, this is a yummy halibut !

 
  • 2 lbs. halibut fillets, in six pieces
  • 2 tablespoons onion, grated
  • 1 1/2 teaspoons salt
  • 1/8 teaspoon pepper
  • 2 large tomatoes, thinly sliced
  • 1/4 cup melted butter
  • 1 cup (4 oz.) shredded Swiss cheese
Place fillets in a greased baking dish. Sprinkle fish with onion and seasonings. Arrange tomato slices over halibut. Pour butter over tomatoes. Broil about 4 inches from heat for 10 minutes. or until halibut flakes. Remove from heat. Sprinkle with cheese. Broil 2 to 3 minutes longer or until cheese is melted.

 

Cherry Cheesecake

 

  • 2 packages ( one 8 oz. and one 3 oz.) cream cheese, softened.
  • 1 cup confectioner's sugar
  • 1 carton (8 oz.) frozen whipped topping, thawed
  • 1 graham cracker crust (8 or 9 inches)
  • 1 can (21 oz.) cherry pie filling

This has to be the easiest recipe for something that tastes really good.
In a mixing bowl, beat the cream cheese and sugar until smooth. Fold in whipped topping; spoon into crust. Top with pie filling. Refrigerate until serving.

 

 

 

What could possibly be better than chocolate mousse?
  • 1 milk chocolate candy bar with almonds (7oz.)
  • 16 large marshmallows or 1 1/2 cups miniature marshmallows
  • 1/2 cup milk
  • 2 cups whipping cream, whipped
  • 1 chocolate crumb pastry shell. (8 or 9 inches)
Place the candy bar, marshmallows and milk in a heavy saucepan; cook over low heat, stirring constantly until chocolate is melted and mixture is smooth. Cool. Fold in whipped cream; pour into crust. Refrigerate for at least 3 hours.

 

Brown Sugar Shortbread

 

  • 1 cup butter (no substitutes), softened
  • 1/2 cup packed brown sugar
  • 2 1/4 cups all purpose flour

These are great for a last minute gift. For best results, gradually stir in the flour.
In a mixing bowl, cream the butter and sugar. Gradually stir in the flour. Turn onto a lightly floured surface and knead until smooth, about 3 minutes. Pat into a 1/2 inch thick rectangle measuring 11x8 inches. Cut into 2x1 inch strips. Place 1 inch apart on engrossed baking sheets. Prick with a fork.  Bake at 300 degrees for 25 minutes or until bottom begins to brown. Cool for 5 minutes; remove to a wire rack and cool completely.

 

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(a nostalgic rotating meg from a web design in a galaxy long ago gone)