20 Years, 20 RecipesHappy Thanksgiving from Aristotle

Appetizers

Matt’s Crab-Stuffed MushroomsTotal Time: 30 Minutes | Serves: 6

INGREDIENTS

• 1 pound fresh mushrooms

• 7 ounces crab meat

• 5 green onions, thinly sliced

• 1/4 teaspoon dried thyme

• 1/4 teaspoon dried oregano

• 1/4 teaspoon ground savory

• Ground black pepper to taste

• 1/4 cup grated Parmesan cheese

• 1/3 cup mayonnaise

• 3 tablespoons grated Parmesan cheese

• 1/4 teaspoon paprika

DIRECTIONS

Preheat the oven to 350˚F.

In a medium bowl, combine crab meat, green onions, herbs, and pepper. Mix in mayonnaise and 1/4 cup Parmesan cheese until well combined. Refrigerate filling until ready for use.

Wipe the mushrooms clean with a damp towel. Remove stems. Spoon out the gills and the base of the stem, making deep cups. Discard gills and stems. Fill the mushroom caps with rounded teaspoonfuls of filling, and place them in an ungreased shallow baking dish. Sprinkle tops with Parmesan and paprika.

Bake for 15 minutes. Remove from oven, and serve immediately. Serves 6.

APPETIZERS

Laura’s Mini Zucchini PizzaTotal Time: 10 Minutes | Serves: 2

INGREDIENTS

• 1 Zucchini

• Shredded Mozzarella

• Spray Olive Oil

• Shredded Parmesan

• Salt and pepper

• Dried Oregano

• Fresh Basil, chopped

• Pizza Sauce

DIRECTIONS

Cut zucchini about 1/8 inch thick.

Spray each side with olive oil and season with salt and pepper.

Broil or grill each side for about 2 minutes. Top with pizza sauce, mozzarella, oregano and basil. (Or add more toppings!)

Cook for 2 more minutes or until cheese is lightly browned. Sprinkle with Parmesan before serving. Enjoy!

APPETIZERS

Harrison’s Fried Brussel SproutsTotal Time: 10 Minutes | Serves: 4

INGREDIENTS

• 8 oz fresh Brussel sprouts

• Garlic salt and pepper to taste

• Grated parmesan cheese

DIRECTIONS

Rinse the Brussel sprouts, dry them thoroughly, and split them in half.

Deep fry in oil at 350˚F for 2 minutes.

Drain the sprouts well for 30 seconds and place onto paper towels.

Sprinkle garlic salt, cheese and fresh cracked pepper over sprouts.

Serve and enjoy!

APPETIZERS

Aristotle’s Artichoke DipTotal Time: 25 Minutes | Serves: 8-10

INGREDIENTS

• 14 oz can artichoke hearts or bottoms drained and chopped into dip-sized pieces

• 8 oz cream cheese, softened

• 1 cup freshly shredded Parmesan cheese

• ½ cup mayo

• ¼ tsp. minced garlic

• ½ tsp. dried dill weed

DIRECTIONS

Preheat oven to 400˚F.

Mix all ingredients together and put in baking dish.

Cook uncovered for 20 minutes or until the top browns and dip is bubbly.

Serve with your favorite chips. Enjoy!

APPETIZERS

Salad, Sauces, & Stuffing

Ann’s Green Bean CasseroleTotal Time: 1 hour | Serves: 6

INGREDIENTS

• 3 10-oz can green beans (drained)

• 6 10-oz cans Cream of Mushroom soup

• 6 large cans French’s French Fried Onions

• 1 10 oz bag Shredded Cheddar Cheese

DIRECTIONS

Mix the soup, beans, 3 cans of fried onions, and half of the cheese into a large deep insert and stir well.

Spread the top with shredded cheese, top that with the rest of the fried onions.

Bake at 450˚F until the mixture is bubbling – approximately 1 hour.

Enjoy!

SALADS, SAUCES, & STUFFING

Patricia’s Fruit SaladTotal Time: 20 Minutes | Serves: 6

INGREDIENTS

Salad:

• 1/3 cantaloupe, cut into 3/4-inch chunks (about 2 cups)

• 1 (16 ounce) container strawberries, quartered (about 3 cups)

• 5 medium kiwis, peeled and cut into 3/4-inch chunks (about 2 1/2 cups)

• Other fruit as desired

Dressing:

• 3 tablespoons honey

• 3 tablespoons fresh lime juice

• 1 teaspoon lime zest

• 3 tablespoons finely chopped fresh mint leaves

DIRECTIONS

Place all of the fruit into a large bowl.

In a small bowl, whisk the honey, lime juice, zest, and mint.

Right before serving, pour the dressing over the fruit and toss gently to combine.

Enjoy!

SALADS, SAUCES, & STUFFING

Sarah’s Chicken Waldorf Salad Total Time: 20 Minutes | Serves: 6

INGREDIENTS

Salad:

• 1 medium apple, unpeeled, chopped

• Juice of 1 lemon (about 2 tablespoons)

• 2 cups diced cooked chicken (about 1 large breast)

• 1 cup red seedless grapes, halved

• 1 stalk celery, finely chopped

• 1/4 cup golden raisins

• 1/2 cup toasted walnuts, coarsely chopped

Dressing:

• 3/4 cup yogurt (preferably Greek non-fat)

• 1/4 cup mayonnaise

• Juice of 1/2 orange (about 1/4 cup)

• 1/4 teaspoon kosher salt

DIRECTIONS

Coat the chopped apple with the lemon juice in a large bowl. Add the chicken, grapes, celery, raisins and walnuts, and gently combine.

In a small bowl, combine the yogurt, mayonnaise, orange juice and salt. Gently fold the dressing into the salad.

You can serve this salad on a bed of baby greens and use extra grapes, raisins, and walnuts for garnish.

Enjoy!

SALADS, SAUCES, & STUFFING

Carl’s Hot Cranberry Sauce Total Time: 15 Minutes | Serves: 4

INGREDIENTS

• 12 oz. package of fresh cranberries

• 2 Tbsp. of orange zest

• 2 Tbsp. of orange juice

• Dash of cinnamon

• 1 c. sugar

DIRECTIONS

Pick through cranberries and discard any that are wilted.

Place cranberries in a sauce pan along with zest, orange juice, sugar and a dash of cinnamon.

Cook over low heat until sugar dissolves and cranberries are soft, about 10 minutes.

Serve in small crockpot. Enjoy!

SALADS, SAUCES, & STUFFING

Marla Nicole’s Layered Cranberry Mold Total Time: Overnight | Serves: 12

INGREDIENTS

• 2 small boxes of raspberry gelatin

• 1 12-oz package of frozen mixed raspberries, thawed

• 2 c water

• ½ c orange juice

• ¾ c of whole berry cranberry sauce

• 1 Tbsp grated orange rind (can be purchased)

• ½ c walnuts chopped, toasted

• 8-oz package of cream cheese (softened)

• ½ c sugar

• 1 c undiluted evaporated milk

• 1 tsp vanilla

• 1 envelope unflavored gelatin

• ½ c cold water

DIRECTIONS

Heat water and OJ to boiling. Remove from heat and add raspberry gelatin. Stir until dissolved, then chill until it’s the consistency of unbeated egg whites.

Stir in fruit, cranberry sauce, nuts and orange rind. Pour into a 6-cup mold or 2 quart-size bowls. Chill for several hours or overnight.

Soften unflavored gelatin in cold water, then heat to dissolve. Beat softened cream cheese with sugar until smooth. Slowly add the evaporated milk and vanilla. Blend in the dissolved gelatin and pour it all over the cranberry mixture. Chill thoroughly. Unmold. Garnish with greenery. Serve. Enjoy!

SALADS, SAUCES, & STUFFING

Jason’s Simple Pasta SauceTotal Time: 30 Minutes | Serves: 4

INGREDIENTS

• 2 cans stewed tomatoes

• ½ onion diced

• 1 clove of minced garlic

• 1 Tbsp extra virgin olive oil

• ½ tsp. Kosher salt

• ¼ tsp. black pepper

• 1 tsp. Italian herb seasoning

• 1 Tbsp. fresh basil or 1 tsp. dried sweet basil

• (optional) ½ lb browned ground sausage (I use patties that I crumble up)

DIRECTIONS

Dice onions and mince garlic.

Add oil to 4 quart sauce pot and set heat to medium.

Add onions and garlic.

Sprinkle salt and pepper over top and sweat until onion is translucent (not browning)

Pour in both cans of tomatoes, juice and all.

Add Italian seasoning.

If you don’t have fresh basil, add the dried now. Otherwise wait to add the fresh until later.

Simmer on low heat for 25-30 minutes.

Carefully use a potato masher or wire whisk to break up stewed tomatoes and create a sauce.

Add fresh basil.

(Add cooked sausage.)

SALADS, SAUCES, & STUFFING

Carl’s Cornbread StuffingTotal Time: 25 Minutes | Serves: 10

INGREDIENTS

• 1 package of Pepperidge Farm Cornbread Stuffing

• ½ lb. to 1 lb. of Breakfast Sausage (Jimmy Dean)

• 1 Tbsp. Sage

• 1 Large Onion coarsely chopped

• 2 – 3 Stalks of Celery coarsely chopped

• 2 ½ c. Low Sodium Chicken Broth (Swanson)

• 1 Stick Butter

DIRECTIONS

Preheat oven to 350˚F.

In a skillet, brown the sausage, breaking it into small crumbles. Remove sausage and then add onion and celery; cook until soft. In a saucepan, add chicken broth and butter. Heat on low heat until butter is melted. In a large bowl, combine onion, celery, stuffing mix, sausage, and chicken broth. Continue mixing and season with sage.

Place mixture into a greased shallow 3 qt. casserole baking dish. Bake covered for about 20 minutes. Uncover and bake until brown on top.

SALADS, SAUCES, & STUFFING

ENTREES

Terry’s Chicken Crescent Roll CasseroleTotal Time: 40 Minutes | Serves: 10

INGREDIENTS

• 2 (8 ounce) cans Reduced Fat Pillsbury Refrigerated Crescent Dinner Rolls

• 1 (10 3/4 ounce) can 98% fat free cream of chicken soup, undiluted

• 3/4 cup grated cheddar cheese or swiss cheese (or any cheese of choice)

• 1/2 cup milk

Filling:

• 4 ounces cream cheese (very soft)

• 2 tablespoons butter (very soft but not melted)

• 1/2-1 teaspoon garlic powder

• 1 tsp minced onion flakes

• 2 large cooked chicken breasts, finely chopped (or use about 2 cups, can use cooked turkey)

• 1/2-3/4 cup finely grated cheddar cheese

• 1/2 tsp seasoning salt

• 1/2 tsp ground black pepper (or to taste)

• 2 Tbsp. milk

• 1-2 cup grated cheddar cheese (for topping)

DIRECTIONS

Set oven to 350°F. Spray a 9x13 dish with cooking spray. Mix together milk, 3/4 cup cheese and undiluted chicken soup (can season with black pepper if desired).

In a bowl, mix the soft cream cheese with butter until very smooth, then add in garlic powder. Add in the chopped chicken, onion and cheddar cheese; mix well until combined. Add in 2 tablespoons milk; mix to combine. Season with seasoned salt or white and black pepper to taste. Unroll the crescent rolls. Place 1 heaping tablespoon chicken mixture (or a little more) on top of each crescent triangle, then roll up starting at the thicker end. Drizzle a small amount of soup mixture on the bottom of the dish. Then place the crescent rolls seam-side down on top of the creamed mixture in the casserole.

Drizzle the remaining sauce on top (you don’t have to use the full amount of cream sauce, just use as much as desired) and sprinkle with 1 cup (or more) grated cheese, or amount desired. Bake for about 30 minutes.

ENTREES

Conor’s Sweet Potato Black Bean ChiliTotal Time: 40 minutes | Serves: 4

INGREDIENTS

• 4 cups black beans

• 1 medium sweet potato, peeled and cut into ½” cubes

• 3 tbsp olive oil

• 1 medium onion, finely chopped

• 4 cloves of garlic, minced

• 1 tbsp ground cumin

• ⅛ tsp ground cinnamon

• 1 tsp dried oregano

• ½ tsp cayenne

• 1 tsp paprika

• ½ tsp salt

• 2 cups tomato puree

• 2 tbsp tomato paste in ¼ cup water

• 1-2 chipotle peppers in adobo sauce, minced

DIRECTIONS

Have a bowl of ice water ready. Bring 3 cups of water to a boil in a medium sauce pan and add sweet potato. Cover and cook for 2 minutes. Remove sweet potato and place in ice water.

Heat oil at medium heat and add onion. Cook until softened. Add garlic, cumin, cinnamon, oregano, cayenne, paprika and salt - stir well. Add sweet potato to mixture and cook 3-5 minutes at medium-low heat.

Add the 2 cups of tomato puree and bring to a simmer. Stir in tomato paste and minced chipotle, lower heat and cook/stir 10 minutes. Add black beans and stir. Simmer over medium-low heat for around 30 minutes.

ENTREES

Marla’s French Onion SoupTotal Time: 1.5 hours | Serves: 6

INGREDIENTS

• 2 lb medium onions, halved lengthwise, then thinly sliced lengthwise

• 3 sprigs fresh thyme

• 2 Turkish bay leaves or 1 California

• 3/4 teaspoon salt

• 1/2 stick (1/4 cup) unsalted butter

• 2 teaspoons all-purpose flour

• 3/4 cup dry white wine

• 4 cups reduced-sodium beef broth (32 fl oz)

• 1 1/2 cups water

• 1/2 teaspoon black pepper

• 6 (1/2-inch-thick) diagonal slices of baguette

• 1 (1/2-lb) piece Gruyère, Comte or Emmental

• 2 tablespoons finely grated Parmigiano-Reggiano

DIRECTIONS

Cook onions, thyme, bay leaves, and salt in butter in a 4- to 5-quart heavy pot over moderate heat, stirring frequently until onions are very soft and deep golden brown, about 45 minutes. Add flour and cook, stirring, 1 minute. Stir in wine and cook 2 minutes. Stir in broth, water, and pepper and simmer, stirring occasionally, 30 minutes.

While soup simmers, put oven rack in middle position and preheat oven to 350°F. Arrange bread in 1 layer on a large baking sheet and toast, turning over once, until completely dry, about 15 minutes.

Remove croûtes from oven and preheat broiler. Put crocks in a shallow baking pan. Discard bay leaves and thyme from soup and divide soup among crocks, then float a croûte in each. Slice enough Gruyère (about 6 ounces total) with cheese plane to cover tops of crocks, allowing ends of cheese to hang over rims of crocks, then sprinkle with Parmigiano-Reggiano.

Broil 4 to 5 inches from heat until cheese is melted and bubbly, 1 to 2 minutes.

ENTREES

Jason’s Simple Pasta RecipeTotal Time: 1.5 hours | Serves: 4 (or 3 hungry people)

INGREDIENTS

• 1 lb. Bowtie or Penne pasta

• 4 quarts of water

• 1 Tbsp kosher salt

• 2 cubes of beef or chicken bouillon (optional)

• Jason’s Simple Pasta Sauce (with Sausage)

• ½ cup shredded parmesan cheese

• 8 oz. of fresh arugula (if possible)

• ½ cup of pasta water (reserved from draining cooked pasta)

DIRECTIONS

In a large pot add salt to water and heat on high to a rolling boil.

Add pasta and cook for 3 minutes less than “al dente.” If al dente is 11 min. cook for 8. Time is determined after water starts boiling again. This is why it is important to have at least 4-quarts of salted water.

Reserve ½ cup pasta water when draining.

Drain pasta. Place pasta in large sauce pan.

Add the reserved pasta water to the prepared sauce (that’s Jason’s Simple Pasta Sauce from earlier) to help thicken and boost flavor.

Pour over pasta and cook in pan for 1-2 minutes.

Add cheese and toss.

Place arugula on plates and pour pasta mixture over top.

ENTREES

DESSERTS

Angela’s Cream Cheese DanishTotal Time: 40 minutes | Serves: 10

INGREDIENTS

• 2 Cans of Seamless Crescent Dough or Crescent Rolls

• 2 8 oz Blocks of Cream Cheese (Softened)

• 1 ¼ Cup Sugar

• 1 Tsp Vanilla Flavor

• 1Tsp Cinnamon

• 1 Stick Butter (Melted)

• *1/2 Cup Pecans*(Not Required)

DIRECTIONS

Preheat oven at 350˚F.

In large bowl, combine cream cheese, 1 cup sugar, and vanilla; stir until smooth.

Prepare 9x13 dish – using margarine or Pam.

Roll one can of the crescent Dough in bottom of dish – stretch to edge on all sides.

Spread all of the cream cheese mixture on top.

Roll second can of crescent dough on top – stretch to edge on all sides.

Melt butter, ¼ cup of sugar and cinnamon in a bowl in microwave until all butter is melted.

Sprinkle desired amount of pecans on top or only half of dish. Stir and pour butter mixture over top evenly.

Place in oven to bake for 35 minutes or until golden brown.

Serve and enjoy!

DESSERTS

Rosemary’s Pumpkin CheesecakeTotal Time: 1.25 hours | Serves: 6-8

INGREDIENTS

• 1-3/4 Cups Graham Cracker Crumbs

• 2 Tablespoons Sugar

• 3 Tablespoons melted butter

• 2 Lrg Pkgs (8 oz. ea) Cream Cheese

• 3/4 Cup Firmly Packed Brown Sugar

• 1 Can (1 LB.) Pumpkin

• 2 Teaspoons Pumpkin Pie Spice

• 2 Eggs

• Sweetened Whipped Cream/Pecan Halves

DIRECTIONS

Mix together the crumbs, sugar and butter. Press mixture over bottom and about 1 inch up the sides of a 9 inch cheesecake pan with removable bottom. Bake at 350˚F oven for 10 minutes, cool on a rack.

With an electric mixer, beat together the cream cheese and brown sugar until blended. Stir in pumpkin and pie spice. Add eggs and beat well. Pour filling into pie crust. Bake in 350˚F oven until cheesecake barely jiggles in center when gently shaken, about 50 minutes.

Cool on a rack, remove pan sides, cover lightly and chill until cold, at least 3 hrs. or overnight. Garnish with whipped cream and pecans. Cut into wedges.

Serve and enjoy!

DESSERTS

Jan’s Dole WhipTotal Time: 2 hours | Serves: 6-8

INGREDIENTS

• 2 cans (20 oz. each) DOLE crushed pineapple

• 2 tbsp. lemon juice

• 2 tbsp. lime juice

• 1/3 cup sugar

• 1 1/2 cups heavy whipping cream

DIRECTIONS

Drain pineapple: reserve 2 tbsp. juice.

Set aside.

Place pineapple, lemon juice, lime juice, sugar and reserved pineapple juice in blender.

Cover and blend until smooth.

Pour into two 1-quart freezer zipped bags.

Store bags flat in freezer.

Freeze 1 1/2 hours or until slushy.

Stir pineapple slush gently into whipped cream until slightly blended in large bowl. Return to freezer until completely frozen, about 1 hour.

Serve and enjoy!

DESSERTS

Elizabeth’s Coca-Cola® CakeTotal Time: 1.25 hours | Serves: 10

INGREDIENTS

Cake

• 2 Cups sugar

• 2 Cups all-purpose flour

• 1 Cup Coca-Cola®

• 1 ½ Cup small marshmallows (optional)

• 1 Cup butter or margarine

• 3 Tablespoons cocoa

• 1 Teaspoon baking soda

• ½ Cup buttermilk

• 2 eggs

• 1 Teaspoon vanilla extract

• ½ Cup butter

Icing

• 3 Tablespoons cocoa

• 6 Tablespoons Coca-Cola®

• 1 box (16-ounces) confectioners’ sugar

• 1 Teaspoon vanilla extract

• 1 Cup chopped pecans

DIRECTIONS

Preheat oven to 350˚F.

In a bowl, sift the sugar and flour. Add marshmallows, if desired.

In a saucepan, mix the butter, cocoa, and Coca-Cola®. Bring to a boil and pour over dry ingredients; blend well. Dissolve baking soda in buttermilk just before adding to batter.

Beat eggs and vanilla extract together. Add to bowl and mix well. Pour into a well-greased 9x13-inch pan and bake 35 to 45 minutes.

Remove from oven and frost while still hot.

Cake Frosting

Sift powdered sugar into a bowl

In a saucepan, bring ½ cup butter, cocoa, and 6-8 tablespoons of Coca-Cola® to a boil

Pour heated mixture over confectioner’s sugar and blend well. Add pecans if desired

Spread over hot cake so that cake is completely covered.

DESSERTS

John’s Crustless Cranberry Pie Total Time: 1 hours | Serves: 6

INGREDIENTS

• 2 c. cranberries, fresh or frozen

• 1/2 c. sugar

• 1/2 c. walnuts or pecans, chopped

• 2 eggs

• 1 c. sugar

• 1 c. flour

• 1/2 c. butter, melted

DIRECTIONS

Lightly grease one 9-inch pie plate.

Spread the berries over the bottom. Sprinkle with 1/2 cup sugar and chopped nuts; set aside.

Beat 2 eggs; add 1 cup sugar, flour and melted butter. Pour mixture over berries.

Bake at 325˚F for 50-60 minutes.

Serve and enjoy!

DESSERTS