Family Secret Recipe Search
Send me your best, favorite, most beloved recipe and be creative with the "secret" part.
A few examples...
A secret recipe that has been in your family and passed down for generations.
A recipe that has an ingredient that is the secret to the success of the recipe. What makes it unique or better than all the others like it.
A recipe that is the secret to the success of an event, party or gathering.
A recipe that you created and is the result of your secret food genius!
As always, I am seeking recipes and the wonderful stories that go with them. If you have no story to share, please send your recipe anyway. Every recipe certainly does not have to include a story.
However, if you do have a story, especially a marvelous story including the secret nature of the recipe, please submit it right away. Have fun with this part! Be creative, cute, funny, serious... whatever strikes you. The stories that come with the recipes are such fun and we will all love reading yours!
And...
I am always on the search for recipes from people who live somewhere else. If you have a member friend or relative, please PLEASE invite them to submit a recipe. I'm trying once again to find someone living in each state and in as many countries as possible.
7 comments:
Sticky Chicken Wings
(I usually have to double this to feed the crowd)
1/2 cup honey
1/2 cup black molasses
1/2 cup soy sauce
1/2 cup brown sugar
1/2 cup jarred minced garlic
1 package Tysons chicken drummettes, thawed
Mix first 5 ingredients in large bowl, toss in chicken and mix well to coat and marinate overnight or at least 3 hours. Preheat oven to 400 degrees. Pour bowl of coated chicken onto foil lined pan; make sure to scrape out bowl, since brown sugar and molasses will stick to it. Bake at 400 degrees until cooked, hot, and sticky.
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Christmas Breakfast Casserole
Serves 12
Cubed bread (as much as is needed to cover bottom of casserole dishes)
2 lbs. Jimmy Dean Maple sausage, brown & drain
12 eggs, beaten
1 tsp. dry mustard
2 c. shredded cheddar cheese
2 c. milk
2 c. half-n-half
2 tsp. salt
In flat casserole dishes, layer bread, sausage and 1/2 of cheese. Beat eggs, milk, half & half, salt & mustard together & pour over layers. Add more cheese to top and pepper. Cover w/ foil and refrigerate overnight.
Bake next morning at 350 for 50-60 minutes uncovered.
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Peg's Italian Style Meatballs
2 pounds of lean beef or pork (or use a mixture of both)
1/4 cup Parmesano-Romano cheese and/or Locatelli cheese
1 large slightly beaten egg
1/2 cup Italian breadcrumbs
2 tablespoons of minced garlic
1 teaspoons of salt
1 teaspoon of black pepper
1/2 cup of milk
1 teaspoon dried oregano
2 teaspoons of dried parsley
Step 1: Mix all of the ingredients into a large bowl.
Step 2: Shape the mixture into small-medium sized meatballs. At this point if you don’t want to cook these right now you could put them in the freezer for later.
Step 3: Pre-heat your oven to 350 degrees, and place the meatballs on a baking sheet.
Step 4: Put your meatballs in the oven and bake for 25 minutes. Another cooking method is to simmer the meatballs in pasta sauce for about 40 minutes. This will give them great flavor and texture.
Hi Deanna: I was lucky to have a recipe included in the World Wide Ward Cookbook and I'm always thrilled to be able to give a copy of that cookbook to friends! I wanted to tell you that I absolutely love the Christmas cookbook - just saw it today! I stole my sisters book for the night so I could have a look - it's fabulous - so I'll be heading out 1st thing in the morning to buy my own copy. I also submitted a "secret recipe" for your consideration. I think you've done a fabulous job with these books - they are easy to use, I love the art work and design and every recipe I've made has been great - thanks so much! xo, Nan
Just wondering if you would create a "typo correction" link so that we can see if there is a typo in a particular recipe. i just made the lemon muffins and they look nothing like the picture (which I heard isn't an actual picture of the muffins - which makes sense since the glaze in the recipe and the frosting in the picture look NOTHING like each other).
Anyway, I've made a few things that just haven't turned out right. I can accept that that will happen, but not 3 out of 4 recipes I've tried.
Hey, Deanna, if you read this comment, My name is Holly Roth and My mom, Catherine Roth was very excited to find you in the deseret catalog after looking for your address or number for a long time. anyway, her email is cleanblade@gmail.com and she would love to hear from you if you want to send her an email.
Love your cookbooks! I have 2 of the Worldwide Ward cookbooks, and Dinner is Ready. Thinking hard to decide what recipe to send in for your next book. Thanks for all your hard work! I love trying new recipes and finding new favorites that my Family loves too!
Hello - I am a submitter for your book and recently you sent an email saying that submitters could pick up a copy or have the book shipped. I am in Canada so the shipping was a little crazy but I am in Provo for the weekend and wondered if there are still copies available for submitters and where I might pick one up. the book looks awesome! Thanks for any info! Lindsay Anderson Taber Alberta Canada
I just found out that my recipe made it into the "Moms Best Recipe Cookbook". Do I get a free book and if so how can I get one :). Thanks.
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