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A Collection of Recipes

A Collection of Recipes

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A Collection of Recipes

145 pages
1 hour
Mar 31, 2011


A collection of easy recipes for all your cooking, baking and entertaining needs.
Mar 31, 2011

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A Collection of Recipes - Dawn Greenblat



To the two main men in my life…

My Dad, for teaching me there is no such thing as too much garlic. I miss you

more than anyone could know.


My hubby, Keith, you are the only thing that could make me whole. Thanks for

eating not only the yummy things I make, but the interesting things too. You

are one in a million!


I rarely measure anything, unless I’m baking. Everything I have listed is a guessimate. Use your own judgment… I love garlic, you might not. Add what feels right to you. Just remember, baking is a science, cooking is an art. You can’t go wrong cooking, but you can baking.

I try to eat healthy… meaning that I do not cook a lot of red meat at home. Heck, if I’m going to eat out I might as well go for the good stuff!!

I only use flat leaf Italian parsley. Please do not try to substitute the curly parsley. It has a very different flavor and just doesn’t work right.

I do NOT like fish. I will eat shrimp, some lobster and Bob’s smoked salmon. That’s it. If you want to include more fish in your diet feel free to substitute any white fish in place of the chicken. Just remember that you will need to reduce your cooking time a bit.

Your dishes do not have to look like they came out of Gourmet magazine. As long as they smell and taste good, nothing else matters. Oh, and really, who eats that little of food. Give me a plate full of good tasting, yummy smelling food any day!

Follow your gut. I have been lead down some surprising paths by mine and wouldn’t trade it for anything.

Try not to make your family and friends your total guiana pigs. Feel free to serve them something different, but at least taste it before they do. A little salt or pepper can do wonders, but sometimes it’s best to just order pizza (I swear this has only happened once or twice).

Take your sweetie out to dinner and he’s yours for the day. Cook him dinner and he’s your forever.

I use to save some recipes for only special occasions. After my father passed away I realized that every day is a special occasion. There is no reason to save a recipe for later. Every day is special, cherish it and eat like a king!

Let’s Get The Party Started!

(Great appetizers to serve at your next gathering)

Mom’s Bean Dip

Growing up Mom made this dip for every party we had. A few of the original ingredients that it calls for are no longer available, but after much testing and tasting this is as good as the real thing.

15 ounce can refried beans

1 – 2 Tablespoons Mexican seasoning

3 – 4 splashes of hot sauce

8 – 10 ounces guacamole

(look for it in the produce department in the vacuum packed bag)

½ cup sour cream

2 cups sharp cheddar cheese – grated

3 – 4 roma tomatoes

2.25 ounce can sliced olives

1 Tablespoon fresh chopped chives

In a medium saucepan combine the refried beans, Mexican seasoning and hot sauce over medium heat. Stirring occasionally, bring to a low simmer. Cook 3 to 4 minutes and turn off heat. Transfer bean mixture to a round platter at least 10" in diameter.

While the bean mixture cools combine the guacamole and sour cream in a bowl, stirring to combine. Top the beans with the guacamole mixture spreading evenly to cover the beans, but leave a portion of the outside rim of beans showing.

Grate the cheese and spread it evenly over the guacamole leaving a portion of the outside rim of guacamole showing.

Slice the roma tomatoes in half. Gently squeeze them over the garbage to remove the seeds and some of the liquid. Once seeded chop the tomatoes and spread over the cheese leaving a portion of the outside rim of cheese showing.

Drain the olives and place on top of the tomatoes leaving a portion of the outside rim of tomatoes showing.

Chop the chives and sprinkle over the whole dish to garnish.

Cover and chill overnight (or longer). Serve with your favorite tortilla chips.

Cheese Please

Feel free to use whatever cheeses you like. These are some of my favorites and they always seem to disappear first at a party. The amount of cheese to buy really depends on how many people are coming. I always buy more. Then I have a reason to eat it the rest of the week.


Blue Cheese

Dill Harvarti

Smoked Gouda

Barrett Pears

Granny Smith Apples

Bunch of Red Grapes

Assorted Crackers

About a half hour before your guests are to arrive remove the cheese from the refrigerator and arrange on a platter. Slice the pears and apples, removing the core. Give the grapes a rinse and pat dry. Arrange the pear slices, apple slices and grapes on the platter with the cheese. Place the crackers on the outer rim of the platter.

Make sure that you have a knife or spreader for each of the different cheeses so the flavors don’t get crossed. To help stop the browning process of the pears and apples lightly squeeze lemon or lime juice over them. The acid helps to slow down the browning process.

Deviled Eggs

This is another favorite that Mom always made for parties. It is always a hit!

12 Large Eggs

¼ cup Mayo – more or less to taste

1 small can Deviled Ham

1 clove garlic - crushed



Sweet Paprika

In a large pot place the eggs and cover with water. Place a lid on the pot and bring to a boil. Gently boil the eggs for 5 minutes and then turn off heat. Let

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