Est.

2010

Gostick Family Recipes

Oct 6/2013
 Gostick Family Recipes

Table of Contents * indicates kitchen tested and family approved

BEVERAGES..................................................................................................................................................6
Bailey’s Irish Cream*...............................................................................................................................6
DiSaronno Amaretto................................................................................................................................6
BREAKFAST FOOD........................................................................................................................................6
Dutch Baby Oven Pancake*.....................................................................................................................6
Fluffy Pancakes*......................................................................................................................................7
German Pancakes *.................................................................................................................................7
Turkey Breakfast Sausage........................................................................................................................8
Breakfast Sausage....................................................................................................................................8
SNACKS........................................................................................................................................................8
Peanut Butter..........................................................................................................................................8
Soy Peanut Butter....................................................................................................................................9
Whole Milk Cheese(Farmers Cheese)*....................................................................................................9
Apple Sauce *..........................................................................................................................................9
SPICES........................................................................................................................................................10
Fuddruckers Hamburger Seasonings......................................................................................................10
Taco Seasoning......................................................................................................................................10
SAUCES......................................................................................................................................................10
South Carolina Mustard BBQ Sauce*.....................................................................................................10
Louisiana Type Hot Sauce......................................................................................................................11
Arby’s Horsey Sauce..............................................................................................................................11
Coffee BBQ Sauce..................................................................................................................................12
BBQ Sauce.............................................................................................................................................12
Lynchburg Barbecue Sauce....................................................................................................................12
Cola BBQ Sauce......................................................................................................................................13
Spaghetti Sauce.....................................................................................................................................13
SALADS......................................................................................................................................................14
Vietnamese Rice-Noodle Salad*............................................................................................................14
Red Cabbage and Chickpea Salad*........................................................................................................14
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CROCK POT RECIPES..................................................................................................................................15

Slow-Cooker Lasagna.............................................................................................................................15
SOUPS, STEWS AND CHILIS........................................................................................................................15
Tomato, Basil, and Cheddar Soup..........................................................................................................15
Wonton Soup*.......................................................................................................................................16
Cabbage Soup........................................................................................................................................17
German Soup Dumplings.......................................................................................................................17
Spring-vegetable Minestrone (Chatelaine magazine)*..........................................................................18
Classic Jambalaya...................................................................................................................................18
Vegetable Stock.....................................................................................................................................19
Roasted Red Pepper Soup.....................................................................................................................20
Chili(Wendy’s Clone)*............................................................................................................................20
BAKED GOODS...........................................................................................................................................21
Banana Bread........................................................................................................................................21
Pie Crust*..............................................................................................................................................21
Apple Pie*..............................................................................................................................................22
Strawberry-Cranberry Banana Muffins*................................................................................................22
Oatmeal Chocolate Chip Banana Muffins*............................................................................................23
Oatmeal Cookies*..................................................................................................................................24
Zucchini Bread with Apple*...................................................................................................................24
Peanut Butter Monster Cookies............................................................................................................25
Pizza Crust*...........................................................................................................................................26
Tortillas*................................................................................................................................................26
Baking Mix (Bisquick substitute)............................................................................................................27
Foccacia Rolls.........................................................................................................................................27
Dinner Rolls/Hamburger Buns...............................................................................................................27
Raisin Bread...........................................................................................................................................28
Bagels*..................................................................................................................................................28
Salt-Free White Sandwich Bread *........................................................................................................29
Rosemary Bread*..................................................................................................................................29
(Garlic) French Baguette........................................................................................................................29
Pita Bread..............................................................................................................................................30
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Reese’s Peanut Butter Banana Bread....................................................................................................30

Pumpernickel Bread*............................................................................................................................31
PASTA........................................................................................................................................................32
Slow-Baked Mac and Cheese.................................................................................................................32
BEEF...........................................................................................................................................................32
Beef with Broccoli..................................................................................................................................32
Marinade...........................................................................................................................................33
Sauce.................................................................................................................................................33
Ground Beef Casserole*........................................................................................................................33
Crockpot Cabbage and Burger Bake*....................................................................................................34
Now and Later Baked Ziti.......................................................................................................................34
Bacon Cheeseburger Eggrolls................................................................................................................35
Italian Meatloaf *..................................................................................................................................35
Beef Paprikash.......................................................................................................................................36
Boxty stuffed Shepherd’s Pie Recipe.....................................................................................................36
PORK..........................................................................................................................................................37
Gyro Meat.............................................................................................................................................37
Basil-Garlic Grilled Pork Chops..............................................................................................................38
Andouille Sausage.................................................................................................................................39
Chorizo Sausage.....................................................................................................................................39
Swedish Meatballs.................................................................................................................................39
POULTRY....................................................................................................................................................40
Spicy Peanut Chicken*...........................................................................................................................40
Crock Pot Chicken Fajitas.......................................................................................................................41
Bourbon Chicken*.................................................................................................................................41
Kung Pao Chicken with Cashews*..........................................................................................................41
Creamy PHILLY Chicken Pesto*..............................................................................................................42
Buffalo Chicken Pasta Bake*..................................................................................................................43
Chicken Shwarma..................................................................................................................................43
Chicken Mojito......................................................................................................................................44
Beer Lime Grilled Chicken......................................................................................................................44
Bang Bang Chicken................................................................................................................................45
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Sesame Chicken.....................................................................................................................................45
DESSERTS...................................................................................................................................................46
Chocolate Chip Skillet Cookie*..............................................................................................................46
Peanut Butter Chocolate Bar Cookies....................................................................................................46
Perfect Pecan Bars.................................................................................................................................47
Pie Crust................................................................................................................................................48
Banana Cream Pie Filling.......................................................................................................................48
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BEVERAGES
Bailey’s Irish Cream*
 1/2 cup evaporated milk (1 12oz can)
 3/4 cup whiskey
 2/3 cup sugar
 2 tbsp chocolate syrup
 1 tsp vanilla extract
 3/4 tsp instant coffee

Combine all ingrediants in a pitcher and mix or shake until the sugar is dissolved. Store in the fridge.

DiSaronno Amaretto
 1/2 cup white sugar
 1/4 cup dark brown sugar
 3/4 cup very hot water
 1/2 cup corn syrup
 1 1/2 cups 80 proof vodka
 1 tbsp almond extract
 1 tbsp vanilla extract

Combine the hot water and sugars in a pitcher and stir until the sugar is dissolved. Add the corn syrup
and stir. Add the vodka and flavourings and stir. Store the amaretto in a sealed container. Optionally you
can replace the corn syrup with maple syrup and the flavourings with butternut and chocolate flavour.

BREAKFAST FOOD
Dutch Baby Oven Pancake*
 4 eggs
 1/2 cup milk
 1/2 cup flour
 1 tsp salt
 2 tbsp butter
 1 tbsp vanilla extract (optional)

Preheat the oven to 450°. Put the butter in a #8 cast iron skillet and place in the oven to preheat.
Preheating the skillet is essential to success. In a large bowl beat the eggs until pale yellow. Add the milk,
flour, vanilla(omit vanilla if the Dutch baby will be filled with savoury filling) and salt. When oven is
 Gostick Family Recipes

almost to temperature, remove the skillet and tilt to coat the entire inside with butter. Pour the
remaining butter into the batter and mix. Pour batter into the skillet and place in the oven. Bake 15-20
minutes.

Fluffy Pancakes*

 3/4 cup milk

 2 tablespoons white vinegar
 1 cup all-purpose flour
 2 tablespoons white sugar
 1 teaspoon baking powder
 1/2 teaspoon baking soda
 1/2 teaspoon salt
 1 egg
 2 tablespoons butter, melted
 cooking spray

1. Combine milk with vinegar in a medium bowl and set aside for 5 minutes to "sour".
2. Combine flour, sugar, baking powder, baking soda, and salt in a large mixing bowl.
Whisk egg and butter into "soured" milk. Pour the flour mixture into the wet ingredients
and whisk until lumps are gone.
3. Heat a large skillet over medium heat, and coat with cooking spray. Pour 1/4 cupful’s of
batter onto the skillet, and cook until bubbles appear on the surface. Flip with a spatula,
and cook until browned on the other side.

Amount per Serving Calories: 230 | Total Fat: 8.2g | Cholesterol: 72mg

German Pancakes *
 2 eggs
 2 tbsp sugar
 3 tbsp all-purpose flour (can add more, up to ¼ cup)
 ¾ cup of milk

Place the eggs, sugar, flour and milk into the container of a blender. Process until smooth on low
speed.

Heat a large skillet or griddle over medium heat. Pour batter about 1/4 cup at a time (or more for
larger pancakes). Tilt pan to achieve a round shape. Heat until golden, then flip and brown on the
other side. Serve immediately with syrup, or fresh berries and whipped cream. Makes 4 servings.

Amount Per Serving  Calories: 106 | Total Fat: 3.4g | Cholesterol: 110mg | Sodium 55mg
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Turkey Breakfast Sausage

 1 lb Ground Turkey
 1/4 t Black Pepper
 1/4 t White Pepper
 3/4 t Sage
 1/4 t Mace
 1/2 t Garlic Powder
 1/4 t Onion Powder
 1/4 t Ground Allspice
 1 t Olive Oil

Combine all ingredients, mixing well. Makes 8 servings.

Amount Per Serving  Calories: 51 | Total Fat: 2g | Cholesterol: 20mg | Sodium 18mg

Breakfast Sausage
 1 lb Pork, Ground
 1/4 t Black Pepper
 1/4 t White Pepper
 3/4 t Sage
 1/4 t Mace
 1/2 t Garlic Powder
 1/4 t Onion Powder
 1/4 t Allspice, Ground

Combine all ingredients mixing well. Makes 6 servings.

Amount Per Serving  Calories: 121 | Total Fat: 9g | Cholesterol: 34mg | Sodium 24mg

SNACKS
Peanut Butter
 2 Cups of unsalted dry roasted peanuts
 2 Tbsp of peanut oil if needed
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Place dry roasted, unseasoned peanuts in a food processor. If flavouring with a spice like cinnamon, add
it to peanuts in processor - this will be to your own taste, so you'll have to experiment with ratios
yourself. Process until desired consistency is achieved, scraping down sides occasionally and testing
consistency with spatula. If adding non-spice, solid add-ins, like chocolate or fruit pieces, transfer PB to a
mixing bowl, and stir in. PB will be fairly viscous, like a heavy cake batter, and easy to transfer. Transfer
PB to a storage container. Keep PB in refrigerator - your PB is all natural, and has no preservatives. For
chunky peanut butter reserve ¼ cup of peanuts and add them to the food processer once the mixture is
smooth and blend a few more seconds. Will store in the fridge for 1 month. Makes 30 servings.

Amount per 2 tbsp Serving Calories: 65 | Total Fat: 6g | Cholesterol: mg | Sodium 0.5mg

Soy Peanut Butter

 2 cups roasted peanuts

 1 1/2 cups unsalted soy nuts (roasted soybeans)
 3 tablespoons honey
 5 tablespoons extra-virgin olive oil

Place all ingredients in a food processor with the knife blade; process 3 to 4 minutes. Add more oil for a
smoother spread, less for a crunchier spread. Makes 60 servings

Amount per serving Calories: 40 | Total Fat: 3g | Cholesterol: 0mg | Sodium 6mg

Whole Milk Cheese(Farmers Cheese)*

 5-2/3 cup whole milk (1 bag)
 ¼ cup vinegar

Bring the milk just to the start of a slow boil, keep it on the burner and turn off the heat. Add the
vinegar to the hot milk and stir for 1-2 minutes. Wait ten minutes and then strain in 4 thicknesses
of cheese cloth allowing the whey to drain. Drain the whey into a large bowl. If the leftover
whey is still white and not yellow it means there is milk solids left and you can repeat the
process again.

Apple Sauce *
 4 apples
 ¾ cup of water
 ¼ cup of sugar
 ½ tsp cinnamon

In a saucepan, combine apples, water, sugar, and cinnamon. Cover, and cook over medium heat
for 15 to 20 minutes, or until apples are soft. Allow to cool, then mash with a fork or potato
masher. Makes 6 servings.

Amount Per Serving  Calories: 82 | Total Fat: 4g | Cholesterol: 0mg | Sodium 0mg
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SPICES
Fuddruckers Hamburger Seasonings
 2 tsp paprika
 1 1/2 tsp black pepper
 1 1/4 salt
 1/2 tsp dark brown sugar
 1/4 tsp garlic powder
 1/4 tsp onion powder
 1/4 tsp cayenne pepper

Combine ingredients in a small bowl then sprinkle on hamburger patties before cooking.

Taco Seasoning
 1 T Chili Powder
 1/4 tsp garlic powder
 1/4 tsp onion powder
 1/8 tsp cayenne pepper (ground,optional)
 1/4 tsp oregano
 1/2 tsp paprika
 1 1/2 tsp ground cumin
 1 tsp sea salt
 1 tsp black pepper
 1 tsp cornstarch

You can leave cayenne pepper out but this is not real spicy. I do only use half the salt though and I
usually triple and store in air tight container. Use 2 tbsp. per 1 pound of ground beef. Add water until
you achieve the correct consistency.

SAUCES
South Carolina Mustard BBQ Sauce*

 4 Tbsp. butter
 1/2 onion, grated
 1/2 cup yellow mustard (the kind you get at the ballpark)
 1/2 cup brown sugar
 1/4 cup maple syrup
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 1/2 cup cider vinegar

 1 Tbsp dry mustard (like Coleman’s)
 1 teaspoon cayenne
 1 tbsp Franks Red Hot Sauce
 1 bay leaf
 Salt to taste

Heat the butter over medium heat until it’s frothy then add the onion and sauté for 3-4 minutes.
Do not let the onions brown.

Add everything else, stir well and simmer slowly for 30 minutes or more.

Louisiana Type Hot Sauce

 1/4 Cup water
 2 tbsp unsalted butter
 1/2 tbsp chili powder
 2 tbsp cayenne pepper
 1/4 Cup cider vinegar

Simmer for 5 minutes. Add more vinegar to taste. The more vinegar you add, the thinner it gets and
tastes more and more like bottled sauce. I prefer butter to olive oil b/c it seems to give it a sweeter,
smoother taste. Makes 20 tsp servings.

Amount Per Serving  Calories: 10 | Total Fat: 1g | Cholesterol: 1.5mg | Sodium 0.5mg

Arby’s Horsey Sauce

 1 Tbsp. White Vinegar
 4 Tsp. Granulated Sugar
 1/8 Tsp. Salt
 1 Cup Mayo.
 2 Tbsp. plus 2 Tsp. prepared horseradish.

In a small dish, dissolve the sugar and salt in the vinegar. Measure the mayo and horseradish into a
blender. Add the vinegar solution and then turn blender on medium speed for about 10 sec. Pour sauce
into a covered container and chill it for at least a couple hours to let the flavors mingle.
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Coffee BBQ Sauce

 1 cup no-salt-added ketchup
 1 cup brewed coffee
 2 tablespoons dark brown sugar
 1 teaspoon onion powder
 1 teaspoon garlic powder
 1 teaspoon chili powder
 1 1/2 teaspoons black pepper
 1 1/2 teaspoons balsamic vinegar
 1 1/2 teaspoons low sodium soy sauce

Combine first 6 ingredients into a small saucepan, bring to a boil, and reduce heat. Simmer 10 minutes
or until slightly thickened, stirring occasionally. Stir in the last three ingredients, and serve. Serves 12.

Amount Per Serving  Calories: 31.6 | Total Fat: 0.1g | Cholesterol: 0mg | Sodium 31.1mg

BBQ Sauce
 1 cup no-salt-added ketchup
 1 cup no-salt-added tomato sauce
 2/3 cup brown sugar
 2/3 cup apple cider vinegar
 1/4 cup molasses
 2 teaspoons liquid smoke
 1/4 teaspoon garlic powder
 1/4 teaspoon onion powder
 1/4 teaspoon chili powder
 1/2 teaspoon paprika
 1/4 teaspoon cinnamon (optional)
 1/2 teaspoon black pepper

Mix together all ingredients in large saucepan over medium heat. Once the mixture is hot, reduce heat
and simmer for 20 minutes, stirring occasionally. Refrigerate any sauce not being immediately used.

Amount Per Serving  Calories: 52 | Total Fat: 0g | Cholesterol: 0mg | Sodium 9mg

Lynchburg Barbecue Sauce

 1/2 cup Jack Daniel's Whiskey
 1/2 cup Low Sodium Catsup
 1 tsp Worcestershire
 2 tbsp Vinegar
 1/2 tbsp Lemon Juice
 1/4 tsp Garlic Powder
 1/2 tsp Dry Mustard
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 Brown sugar to taste (optional)

Mix ingredients together and heat in a sauce pan but don’t boil. Makes 8 servings.

Amount Per Serving  Calories: 59 | Total Fat: 0g | Cholesterol: 0mg | Sodium 9mg

Cola BBQ Sauce

 1 cup Low Sodium Catsup
 12 oz Cherry Cola
 1/4 cup Cherry Preserves
 1/2 tsp Dry Mustard
 1 tsp Tabasco
 1/2 tsp Ginger

Combine all ingredients in saucepan. Simmer over low heat 20 minutes, until slightly thickened. Serves
16.

Amount Per Serving  Calories: 39 | Total Fat: 0g | Cholesterol: 0mg | Sodium 7mg

Spaghetti Sauce
 2 medium onions chopped
 1 teaspoon olive oil or non-stick spray
 2 cloves garlic minced
 32 ounces tomatoes, canned (no salt)
 12 ounces tomato paste (no salt)
 1 cup red wine (optional)
 1 cup water
 2 teaspoons oregano leaves dried
 1 teaspoon black pepper
 1 teaspoon sugar

In a deep saucepan, cook onion in oil or non-stick spray until soft. Add remaining ingredients
and simmer for 2 to 3 hours. Taste after 1 1/2 hours and adjust seasoning. Makes 6 servings.

Amount Per Serving  Calories: 109 | Total Fat: 1g | Cholesterol: 0mg | Sodium 295mg
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SALADS
Vietnamese Rice-Noodle Salad*

 2 cloves garlic
 1 cup loosely packed chopped cilantro
 1/2 jalapeno pepper, seeded and minced
 3 tablespoons white sugar
 1/4 cup fresh lime juice
 3 tablespoons vegetarian fish sauce
 1 (12 ounce) package dried rice noodles
 2 carrots, julienned
 1 cucumber, halved lengthwise and chopped
 1/4 cup chopped fresh mint
 4 leaves romaine lettuce
 1/4 cup unsalted peanuts
 4 sprigs fresh mint

1. Mince the garlic with the cilantro and the hot pepper. Transfer the mixture to a bowl,
add the lime juice, fish sauce or salt and sugar; stir well. Let the sauce sit for 5 minutes.
2. Bring a large pot of salted water to a boil. Add the rice noodles; boil them for 2 minutes.
Drain well. Rinse the noodles with cold water until they have cooled. Let them drain
again.
3. Combine the sauce, noodles, carrots, cucumber, mint and romaine in a large serving
bowl. Toss well and serve the salad garnished with the peanuts and mint sprigs.

Red Cabbage and Chickpea Salad*

 1 (16 ounce) can chickpeas, rinsed and drained
 1 cup chopped red cabbage
 1/2 cup chopped tomato
 1 tablespoon chopped onion
 salt and pepper to taste
 2 tablespoons tahini salad dressing

Combine chickpeas, red cabbage, tomato, and onion in a bowl. Season with salt and pepper. Toss with
salad dressing until ingredients are evenly coated.
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CROCK POT RECIPES

Slow-Cooker Lasagna

 1 Tbs. olive oil 

 2 lb. Italian sausage, casings removed  
 2 jars (each 24 oz.) tomato sauce 
 2 cups water 
 1 lb. whole-milk ricotta cheese 
 2 Tbs. chopped fresh flat-leaf parsley 
 Kosher salt and freshly ground pepper, to taste 
 18 ruffle-edged lasagna noodles (not no-boil noodles) 
 1 1/2 lb. mozzarella cheese, grated 
 2 oz. Parmigiano-Reggiano cheese, finely grated  
 Thinly sliced fresh basil for garnish 

In a pan heat olive oil. Add the sausage and cook, breaking up any large chunks with a wooden spoon,
until the meat is browned, 10 to 12 minutes. Add the tomato sauce and water and bring to a simmer.

Stir together the ricotta, parsley, salt and pepper. Set aside.

Spread a thin layer of the sauce on the bottom of the slow-cooker insert. Cover the sauce with a single
layer of uncooked lasagna noodles (about 3), breaking the noodles as needed to fit. Spread about 1/3
cup of the ricotta mixture over the noodles. Top with about 2 cups of the sauce, then sprinkle with
about 1 cup of the mozzarella and 1/4 cup of the Parmigiano-Reggiano. Repeat the layering 4 more
times, starting with the noodles.

Transfer the insert to the slow-cooker base, cover and cook on low according to the manufacturer’s
instructions until the noodles are tender and cooked through, about 4 hours.

SOUPS, STEWS AND CHILIS

Tomato, Basil, and Cheddar  Soup

 2 28-oz. cans of diced tomatoes

 1 yellow onion, chopped
 2 cloves of garlic, chopped
 1 tsp olive oil
 2 cups of vegetable broth
 1 cup of plain Greek yogurt
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 1 cup cheddar cheese, grated

 1/2 cup basil, chopped, loosely packed
 2 tsp of oregano
 1 tsp sugar
 salt and pepper to taste

Over medium heat, add the olive oil to a large pot. Add the chopped onion and allow to cook until
tender, about three to four minutes. Add in chopped garlic and cook for an additional two minutes. Pour
in the two cans of tomatoes (juice and all) and the vegetable stock. Stir in the basil, oregano, sugar, and
salt and pepper. Place the lid back onto the pot and allow to simmer ten minutes. At the end, stir in the
Greek yogurt and cheddar cheese until well blended. Use either an immersion blender or food processor
to puree the soup if you prefer a smooth texture. Garnish with chopped basil and grated cheddar cheese
if desired.

Wonton Soup*
 1/2 lb ground pork tenderloin
 2 teaspoon ginger, grated
 1 teaspoon soy sauce, reduced sodium
 2 cups baby bok choy
 24 wonton wrappers
 32 ounces low sodium chicken broth
 32 ounces no-salt-added chicken broth
 6 green onions, thinly sliced (white parts diced)
 1 cup of bean sprouts

Mix pork, ginger, soy sauce and whites of green onions in a large bowl.

Place a small amount of water in a bowl to use for sealing wontons. Place 1 teaspoon filling in
the center of each wonton wrapper. Moisten edges with water, fold top corner of wonton
wrapper over filling and press firmly to seal. (Don't add too much filling or wontons will be
difficult to fold. Folded wonton resembles a triangle.).

Set wontons aside on a plate and continue with remaining wontons.

Place broth in a large pot and bring to a light boil. Add wontons individually and cook until the
float, about 1 or 2 minutes. Add green onion, bok choy, bean sprouts and serve.

Serving Size: 4 wontons and 8 ounces broth.

Amount Per Serving  Calories: | Total Fat: g | Cholesterol: mg | Sodium mg

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Cabbage Soup
 3 cups non-fat beef broth, non-fat vegetable broth or 3 cups non-fat chicken broth (beef is the
best)
 2 garlic cloves, minced
 1 tablespoon tomato paste
 2 cups chopped cabbage
 1/2 yellow onion
 1/2 cup chopped carrot
 1/2 cup green beans
 1/2 cup chopped zucchini
 1/2 teaspoon basil
 1/2 teaspoon oregano
 salt & pepper

Spray pot with nonstick cooking spray sauté onions carrots and garlic for 5 minutes.

Add broth, Tomato paste, cabbage, green beans, basil, oregano and Salt & Pepper to taste.

Simmer for a about 5-10 minutes until all vegetables are tender then add the zucchini and simmer for
another 5 or so minutes

Amount Per 1 cup Serving  Calories: 21.9 | Total Fat: 0.1g | Cholesterol: 0mg | Sodium 34.5mg

German Soup Dumplings

 3/4 cup milk
 1/2 teaspoon salt substitute
 1 1/2 tablespoons all-purpose flour
 1/2 cup cold water
 1 cup all-purpose flour
 3 eggs, beaten

Place the milk and salt substitute in a saucepan, and set over medium heat. In a small bowl, mix
together 1 1/2 tablespoons of flour and water. When the milk begins to bubble, stir in the flour
mixture, and cook stirring constantly until thickened, 2 or 3 minutes. Let cool until set. You can
put the mixture in the refrigerator to speed the process.

Fold the eggs into the chilled dough. Add 1 cup of flour and mix thoroughly (dough will be
lumpy). Drop into simmering soups by the teaspoonful. Simmer covered for 10 minutes, remove
lid, and simmer 10 minutes more. Serves 12.

Amount Per Serving  Calories: 108 | Total Fat: 2g | Cholesterol: 45mg | Sodium 40mg
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Spring-vegetable Minestrone (Chatelaine magazine)*

 4 baby bok choy
 3 strips of low sodium bacon
 1 onion, chopped
 1 carrot, sliced
 1 28-oz (796-mL) can no salt added diced tomatoes, drained
 900-mL carton no salt added chicken broth
 1/4 cup (50 mL) tubetti or tiny farfalle pasta
 19-oz (540-mL) can no salt added white kidney beans
 1/4 cup (50 mL) chopped fresh dill

Rinse bok choy, separating leaves slightly to remove grit. Slice lengthwise into quarters. If using large
bok choy, thinly slice. It should measure about 4 cups (1 L). Thickly slice bacon and place in a large
saucepan set over medium. Cook until bacon is crispy, about 3 min.

Meanwhile, prepare onion and carrot. Drain fat from pan, leaving about 1 tbsp (15 mL). Add onion,
carrot and tomatoes to bacon. Stir, then pour in broth. Increase heat to medium-high and bring to a boil.
Add pasta and cook until just tender, 5 to 10 min.

While pasta is cooking, drain and rinse beans. Stir into soup along with bok choy. Simmer until bok choy
starts to wilt, 3 more min. Stir in dill. Ladle into bowls and enjoy with crusty bread. Makes 8 servings.

Amount Per Serving Calories: 113 | Total Fat: 1.8g | Cholesterol: 1mg | Sodium 109mg

Classic Jambalaya
 1/2 lb Shrimp
 2 Chicken Breast
 4 cup Water
 2 Onions
 1/2 cup Celery
 3 tbsp Garlic, Minced
 1 tbsp Olive Oil
 1/2 lb Andouille sausage
 1/2 cup Green Bell Peppers
 1/4 cup Green Onion
 1 can No Salt Added Tomatoes
 2 tbsp Worcestershire
 1/4 tsp Thyme
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 1/4 tsp Cayenne

 2 cup Long Grain Rice

In a large saucepan of boiling water, cook the shrimp over high heat just until they turn pink, about 2
minutes. Cool, peel, and devein the shrimp, reserving the shrimp and their shells separately. In a large
saucepan, combine the chicken breasts, the reserved shrimp shells, the water, half the chopped onion,
half the chopped celery and one third of the garlic. Bring to a simmer over medium-high heat. Reduce
the heat to medium-low and cook, partially covered, until the chicken juices run clear when pierced with
a fork, 20 to 25 minutes. Remove the chicken breasts from the cooking liquid. In a sieve set over a large
bowl, drain and reserve the cooking liquid, discarding the solids. You should have about 4 cups of liquid;
add water, if necessary. Remove and discard the chicken bones. Chop the breast meat coarsely and set it
aside. Heat the oil in a 5 quart Dutch oven. Add the sausage and cook over medium heat, stirring often,
until lightly browned, about 5 minutes. Then stir in the reserved cooking liquid, the tomatoes with their
juice, Worcestershire sauce, thyme, and cayenne. Bring to a simmer, breaking up the tomatoes with a
spoon. Stir in the rice and return to the simmer. Cook over medium-low heat, tightly covered, until the
rice has absorbed all the liquid, about 25 minutes. Remove the Dutch oven from the heat, stir in the
reserved shrimp and chicken, cover, and let stand for 5 minutes. Transfer the jambalaya to a warmed
serving bowl, sprinkle with parsley, and serve immediately. Serves 6.

Amount Per Serving  Calories: 508 | Total Fat: 18g | Cholesterol: 99mg | Sodium 187mg

Vegetable Stock

 2 Tbsp olive oil

 1 onion
 6 carrots
 1 Tbsp thyme
 1 Tbsp sage
 1/2 tsp pepper
 4 quarts filtered water
 4 garlic cloves

Peel and slice the onions into rough chunks. Wash and rough cut the carrots and the celery. In a large
stockpot, heat the oil and add the onion. Cook for 5 min over medium heat. Add the carrots and the
celery and continue to sauté for 5 more minutes. Add the spices and the water, bring to a boil and then
reduce the heat to very low. Cook for 90 minutes. Turn off the heat and allow the stock to cool for 20
minutes. When cool enough to handle, pour stock through colander into another large pot, or large
bowl to strain. You may need to do this in sections. Makes 12 cups.

Amount Per Serving  Calories: 43 | Total Fat: 3g | Cholesterol: 0mg | Sodium 21mg
 Gostick Family Recipes

Roasted Red Pepper Soup

 4 red bell peppers
 1 Tbsp olive oil
 1 chopped onion
 2 chopped cloves garlic
 1 diced potato
 1 cup no salt broth
 1/2 cup milk
 sour cream or yogurt for garnish

Cut the peppers into large slices and remove the seeds. Broil under high heat, skin side up, until the
peppers are mostly black. Remove from the broiler. Place them in a paper bag, and roll down the top.
Let the peppers sit for 15 minutes. Meanwhile, heat the oil in a medium sauce pan. Add the onion and
garlic. Cook over medium-low heat for 3-5 minutes, until the vegetables are almost translucent. Add the
potato and the broth. Simmer over medium heat for 10-15 minutes, until the potato is tender. Remove
the peppers from the bag, and peel off the blackened skin. Place the peppers and the broth mixture into
a blender or a food processor. Process until smooth. Return to the pan and stir in the milk. Heat to
serving temperature. Ladle into individual bowls and top with sour cream or yogurt, if desired. Makes 4
servings.

Amount Per Serving  Calories: 125 | Total Fat: 5g | Cholesterol: 3mg | Sodium 40mg

Chili(Wendy’s Clone)*
 2 lb ground beef
 I qt tomato juice
 1 can tomato puree (29 oz)
 1 can red kidney beans (15 oz)
 1 can pinto beans (15 oz)
 1-1/2 cup diced onions (med onion)
 1/2 cup diced celery
 1/4 diced bell pepper (red or green)
 1/4 cup of chili powder (decrease to decrease heat)
 1-1/2 tsp garlic powder
 1 tsp salt
 1/2 tsp pepper
 1/2 tsp oregano
 1/2 tsp sugar
 1 tsp ground cumin

Brown the ground beef in a Dutch oven. Add the onions, celery and peppers and cook for 2
minutes. Add the remaining and ingredients and simmer for 1 1-1/2 hours.
 Gostick Family Recipes

BAKED GOODS
Banana Bread*
 1/2 cup butter (can sub up to half apple sauce)
 1 cup white sugar (1/2 brown sugar and 1/4 white will work)
 2 eggs
 1 teaspoon vanilla extract
 1 3/4 cups all-purpose flour (whole wheat is a good sub)
 1 teaspoon baking soda
 1/2 teaspoon salt
 1/2 teaspoon cinnamon
 1/4 teaspoon nutmeg
 1/2 cup sour cream (milk and 2T of lemon juice or yogurt makes a good substitute)
 1/2 cup chopped walnuts
 1 cup over ripe bananas mashed
 1T lemon juice (only if sour cream is used)

Preheat oven to 350 degrees F (175 degrees C). Grease a 9x5 inch loaf pan.

In a large bowl, cream the butter and sugar. Add the eggs,milk w/ lemon juice (if req’d) and vanilla, mix
well. Combine the flour, baking soda and salt, stir into the butter mixture until smooth. Finally, fold in
the sour cream, walnuts and bananas. Spread evenly into the prepared pan.

Bake at 350 degrees F (175 degrees C) for 60 minutes, or until a toothpick inserted into the center of the
loaf comes out clean. Cool loaf in the pan for 10 minutes before removing to a wire rack to cool
completely.

Pie Crust*
 2½ cups all-purpose flour
 1 teaspoon salt
 1 teaspoon sugar
 1 teaspoon sugar
 1 cup (2 sticks) cold unsalted butter, cut into small pieces
 ¼ to ½ cup ice water
1. Pulse flour, salt, and sugar in a food processor (or whisk together by hand in a bowl). Add butter, and
pulse (or quickly cut in with a pastry blender or your fingertips) until mixture resembles coarse meal,
with some larger pieces remaining. Drizzle ¼ cup water over mixture. Pulse (or mix with a fork) until
mixture just begins to hold together. If dough is too dry, add ¼ cup more water, 1 tablespoon at a time,
and pulse (or mix with a fork).
2. Divide dough in half onto two pieces of plastic wrap. Gather into two balls, wrap loosely in plastic, and
press each into a disk using a rolling pin. Refrigerate until firm, well wrapped in plastic, 1 hour or up to 1
day. (Dough can be frozen up to 3 months; thaw in refrigerator before using.)
 Gostick Family Recipes

Cheddar Variation: Reduce butter to ¾ cup (1½ sticks) and add 1½ cups shredded sharp cheddar to the
flour mixture along with the butter. Increase sugar to 1 tablespoon.

Apple Pie*
 3 tbsp flour
 3 lb of peeled and sliced apples
 3 tbsp lemon juice
 1/4 cup of sugar
 1 tsp cinnamon
 1/4 tsp nutmeg
 1/8 tsp salt
 1 tbsp cold diced butter
 1 egg

1. On a lightly floured surface, roll out 1 disk of dough to a 13-inch round, ⅛ inch thick. Fit into a 9-inch
pie plate (do not trim overhang). Refrigerate or freeze until firm, about 30 minutes.
2. Adjust an oven rack to lowest position. Preheat oven to 425°F. Whisk together egg yolk and cream for
egg wash.
3. In a large bowl, toss together apples, flour, lemon juice, granulated sugar, cinnamon, nutmeg, and salt
until combined; pour mixture into chilled pie shell, piling in center. Dot mixture with butter.
4. Roll out remaining disk of dough as in step 1. Using a sharp paring knife, cut slits in top of dough.
Brush rim of bottom crust with egg wash. Center dough on top of pie plate, and trim with kitchen
shears, leaving 1-inch overhang. Tuck dough under bottom piece, and crimp edges as desired. Brush pie
with egg wash, and sprinkle generously with sanding sugar. Refrigerate or freeze until firm, about 30
minutes.
5. Transfer pie plate to a parchment-lined rimmed baking sheet. Bake on lowest rack until crust begins
to turn light brown, about 25 minutes. Reduce heat to 375°F, and bake until crust is golden brown and
juices bubble, 60 to 75 minutes more. (The high initial brown and juices bubble, 60 to 75 minutes more.
(The high initial temperature helps the crust set quickly, keeping it from becoming soggy. Reducing the
heat allows the apples to cook through without burning the crust; if top crust or edges are browning too
quickly, tent pie with foil.) Transfer pie to a wire rack to cool completely. Serve with vanilla ice cream, if
desired.

Strawberry-Cranberry Banana Muffins*

 1 cups whole wheat flour
 1 1/3 cup white flour
 3/4 cup granulated sugar
 1/4 cup firmly packed light brown sugar
 2 1/2 teaspoons baking powder
 1/8 teaspoon salt
 1 cup chopped fresh strawberries
 1 cup dried cranberries
 1 cup skim milk
 Gostick Family Recipes

 1/3 cup low-fat banana yogurt

 1 mashed banana
 1 large egg, lightly beaten
 1 teaspoon vanilla extract

1. Preheat oven to 400 F.

2. Soak dried cranberries in cranberry juice to rehydrate.
3. Spray a 12 cup muffin pan with vegetable cooking spray or line with paper cups. Set aside.
4. In a medium bowl, combine flour, sugars, baking powder and salt. Mix well. Stir in strawberries.
5. In a small bowl, combine milk, yogurt, banana, egg, and vanilla. Mix well. Add milk mixture to the dry
ingredients and stir until just combined without over mixing. Fill the muffin cups about 2/3 full.
6. Bake until tops of muffins are firm and golden, about 20 minutes. Place on a wire rack and cool for 5
minutes. Turn muffins out onto rack and cool completely.

Oatmeal Chocolate Chip Banana Muffins*

Ingredients

 1 c. all-purpose flour
 ⅓ c. old-fashioned rolled oats
 ⅓ c. brown sugar
 1 egg
 6 tbsp. melted butter
 3 tbsp. plain yogurt
 1 mashed ripe banana
 ½ tsp. baking soda
 ¼ tsp. salt
 1 tsp. vanilla
 ½ c. chocolate chips

DIRECTIONS:
1. Preheat oven to 350 degrees. Lightly spray or line six wells of a standard size muffin pan, set aside.
2. In the bowl of a stand mixer, beat together melted butter and sugar. Add sour cream (or buttermilk)
and mashed bananas, mix on low for 30 seconds. Add egg and vanilla, mix until just combined.
3. In a small mixing bowl, combine flour, oats, baking soda, and salt. Whisk together then with mixing
speed on low, gradually add dry ingredients. Mix until just combined. Remove bowl from stand and fold
in chocolate chips. Using a large scoop, fill each well ¾ of the way full (or a little more if you have some
extra).
4. Place in oven and bake for 18-22 minutes. The tops should be lightly golden brown and they should be
nice and firm. Remove from oven and allow to cool in pans for 2-3 minutes before removing and
transferring to a wire rack to cool completely.
NOTE: You will want to double this recipe for 12 muffins
 Gostick Family Recipes

Oatmeal Cookies*

Ingredients

 1 cup sifted whole wheat flour

 1/2 tsp salt
 1/2 tsp baking soda
 3/4 cup butter, softened
 1 1/2 cups brown sugar
 1 egg
 1/4 cup water
 1 tsp vanilla extract
 3 cups rolled oats
 3/4 cups dried cranberries (optional)
 3/4 cups mini chocolate chips (optional but
come on?)

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
Stir together the whole wheat flour, salt and baking soda; set aside.
2. In a medium bowl, cream together the butter and brown sugar until
light and fluffy. Stir in the egg, water and vanilla. Mix in the flour
mixture, then stir in the oats. Drop by teaspoonfuls onto the prepared
cookie sheets. Cookies should be about 2 inches apart.
3. Bake for 12 to 15 minutes in the preheated oven. Remove from baking
sheets to cool on wire racks.

Zucchini Bread with Apple*

 1/2 cup of pecans or walnuts, chopped
 1 cup shredded zucchini
 1/2 cup peeled and grated apple (can also use carrot)
 1 1/2 cups all-purpose flour
 1 tsp baking powder
 1/4 tsp salt
 1/2 tsp cinnamon
 1/4 tsp nutmeg
 1/2 cup apple sauce
 1/2 cup of sugar
 Gostick Family Recipes

 1/2 cup of honey

 2 eggs
 1 tsp vanilla
 1/2 cup shredded coconut
 1 tsp baking soda

Preheat oven to 350°F. Spray a 5 x 9 x 3 inch loaf pan or with non-stick spray and set aside. Grate the
zucchini and apple and set aside. In a large bowl whisk flour, baking soda, baking powder, salt, nutmeg,
and cinnamon together and set aside. In another bowl beat the oil, eggs, and vanilla together. Now add
the zucchini and apple to this and beat again. Add the flour to this mix and blend some more. Now fold
in the nuts and coconut. Spoon into the loaf pan and bake on the middle rack for 50-60 minutes or until
a toothpick inserted comes out clean.

Amount Per Serving  Calories: 59 | Total Fat: 3g | Cholesterol: 0mg | Sodium 3mg

Peanut Butter Monster Cookies

 2 cups all-purpose flour

 2 and 1/4 teaspoons baking soda
 1/2 teaspoon salt
 1 cup unsalted butter, softened
 1 cup peanut butter
 1 cup sugar
 2/3 cup packed brown sugar
 2 large eggs at room temperature
 1 teaspoon vanilla extract
 1/2 cup rolled oats
 1/2 cup peanut butter chips
 1/2 cup chocolate chips
 Reese's Pieces mini candies, 1 bag

In a small bowl, whisk together flour, baking soda and salt.  Set aside. In a large bowl cream together the
butter, peanut butter, sugar and brown sugar.  Beat until light and fluffy.  Add eggs one at a time,
beating well after each addition.  Add vanilla, and beat to combine.

Slowly add dry ingredients, and beat just until combined.  Don't over beat at this stage.  Stir in oats,
peanut butter chips and chocolate chips.  Refrigerate dough for 15 minutes, meanwhile preheating oven
to 350 degrees (F). Prepare a cookie sheet with parchment paper.  Pour Reese's Pieces candies onto a
plate or into a flat bowl. Using a large cookie scoop (about 3 Tablespoons) drop cookie dough into the
bowl of candies.  Gently use your hand to press the dough down into the cookies and flatten the dough
into a disc, then transfer to cookie sheet.  Bake, six at a time, for 12-15 minutes or until the edges are
just beginning to darken. Allow to cool on cookie sheet for 5-10 minutes.  If you skip this step, the
cookies might break when you transfer them to a cooling rack.
 Gostick Family Recipes

Pizza Crust*
 1-1/3 cups and 1 tablespoon warm water
 1-1/4 teaspoons salt
 3 tablespoons and 1/2 teaspoon olive oil
 4 cups all-purpose flour
 1 tablespoon and 1/4 teaspoon white sugar
 1 tablespoon and 1/4 teaspoon active dry yeast

Add ingredients in the order suggested by your manufacturer. Set bread-maker for dough setting and
start machine. Pat dough into 12x15-inch jelly roll pan or greased 12-inch round pizza pan. Let stand 10
minutes. Preheat oven to 400 degrees F (205 degrees C). Spread pizza sauce over dough. Sprinkle
toppings over sauce. Bake 15-20 minutes, or until crust is golden brown.

Tortillas*
 2 cups flour
 1/2 teaspoon salt
 1/4 cup vegetable oil
 1 teaspoon baking powder
 1/2 cup warm water (may possibly need to add more, up to 3/4 cup)

1. Sift the flour, salt & baking powder into a large mixing bowl.
2. Into the dry ingredients cut in the oil & mix with your fingertips to combine.
3. Add the water, working the liquid into the dough until a sticky ball forms.
4. Wrap in plastic and let rest for at least 30 minutes.
5. Divide the dough into 8-10 balls (for small tortillas) or 6-8 balls for larger ones, cover them again
with the damp cloth.
6. Lightly dust a counter or pastry board w/flour & roll out each ball of dough into a circle or oval
approximately 1/4" thick. If you want nicely rounded tortillas, trim off any ragged edges & discard.
Don't roll the dough out more than once or the tortillas will be tough.
7. Heat a dry griddle or heavy skillet over high heat for 5 minutes. Cook the tortillas 30 seconds on
each side or until the dough looks dry & slightly wrinkled & a few brown spots form on both surfaces.
Do not over cook or they will be hard. Butter and roll up and wrap in damp tea towel to keep warm
as you cook the other tortillas.

(I place cooked ones wrapped in the damp towel in a low 200 oven to keep warm, while I am cooking
the rest.) Serve warm.
 Gostick Family Recipes

Baking Mix (Bisquick substitute)

 6 cup Flour
 3 tbsp Sodium Free Baking Powder
 1 1/4 cup Shortening

Stir flour and baking powder together. Cut in shortening with pastry blender or 2 knives until mixture
resembles coarse crumbs. Store in a container with a tight fitting lid. Makes 14 servings.

Amount Per Serving  Calories: 359 | Total Fat: 19g | Cholesterol: 0mg | Sodium 3mg

Foccacia Rolls
 3/4 cup Water
 2 tbsp Olive Oil
 2 cup Bread Flour
 1 tbsp Sugar
 1 1/2 tbsp Yeast
 1 tbsp Basil
 1 tsp Rosemary
 2 tbsp Parmesan Cheese

Place first 5 ingredients in bread machine in order specified by manufacturer. Process on dough cycle .
Remove the dough from machine when cycle ends. Pat into 8x12 rectangle on little floured counter. Cut
into 6 4-inch squares. Place cookie sheet sprayed with non-stick vegetable oil spray. Cover and let rise
until doubled, about 30 minutes. Make depressions in top at one inch intervals with finger. Sprinkle
herbs and cheese over top. Bake at 400 until done, 15-18 minutes. Makes 6 servings.

Amount Per Serving  Calories: 230 | Total Fat: 6g | Cholesterol: 1mg | Sodium 32mg

Dinner Rolls/Hamburger Buns

 1 cup Water
 2 tbsp Unsalted Margarine
 1/4 cup Egg Substitute
 3 1/4 cup Bread Flour
 1/4 cup Sugar
 1 tbsp Yeast

Place in bread machine in order specified by manufacturer. Process on dough cycle. At end of cycle
remove to a floured board.
 Gostick Family Recipes

Dinner Rolls: Pull into 16 pieces. Shape each into a rounded, roll and place in greased 9x13 pan or in
individual muffin cups. Cover and let rise until double, about 1/2 hour. Bake in preheated 375 degree
oven 12-15 minutes or until golden brown. Makes 16 servings.

Amount Per Serving  Calories: 131 | Total Fat: 2g | Cholesterol: 0mg | Sodium 8mg

Hamburger Buns: Pull into 10 pieces. Shape each into a rounded, flattened roll and place on greased
baking sheet. Cover and let rise until double, about 1/2 hour. Bake in preheated 375 degree oven 12-15
minutes or until golden brown. Makes 10 servings.

Amount Per Serving  Calories: 209 | Total Fat: 3g | Cholesterol: 0mg | Sodium 13mg

Raisin Bread
 1 1/4 cup Water
 2 tbsp Unsalted Butter, softened
 3 1/4 cup Bread Flour
 1/4 cup sugar
 1.5 tsp Yeast
 2 tsp Cinnamon
 3/4 cup Raisins

Place all ingredients except raisins in bread machine in order specified by manufacturer. Add raisins at
the beep or after first kneading. Bake on Sweet Bread or White Bread cycle. Makes 12 servings.

Amount Per Serving  Calories: 200 | Total Fat: 3g | Cholesterol: 5mg | Sodium 3mg

Bagels*
 4 1/2 cups all-purpose flour
 3 tablespoons white sugar
 1 1/2 teaspoons salt
 1 (.25 ounce) package active dry yeast
 1 2/3 cups warm water
 2 tablespoons margarine
 1 tablespoon white sugar
 2 teaspoons salt

Mix together the unsifted flour, 3 tablespoons sugar, 1-1/2 teaspoons salt, yeast, water, and butter in
the bread machine on the manual setting. Divide dough into 12 pieces; shape 3 pieces into smooth balls.
 Gostick Family Recipes

Poke a 1 inch hole in each. Drop bagels into a large skillet with 1 inch water (simmering) with 1
tablespoon sugar and 2 teaspoons salt in the water. Cook on medium low heat for 3 minutes, turn and
cook 2 minutes; turn again, cook 1 minute more. Drain on towels. Repeat for rest of dough. Place on
greased cookie sheet.

Bake at 375 degrees F (190 degrees C) for 20-25 minutes. Remove from sheets and cool. If desired,
before baking, mix 1 egg white and 1 tablespoon water, brush on bagels, and sprinkle with sesame,
poppy, or caraway seeds.

Salt-Free White Sandwich Bread *

 2 tsp dry yeast
 3 1/3 cups bread flour
 1 tsp sugar
 3 Tbsp vegetable oil
 1 cup + 2 tbsp water

Place all ingredients in your bread machine and set the crust to dark. The lack of salt will leave the crust
light, so by upping the setting to "dark" you should obtain a healthy golden color crust. Experiment!
Makes 16 servings.

Amount Per Serving  Calories: 130 | Total Fat: 4g | Cholesterol: 0mg | Sodium 2mg

Rosemary Bread*
 1 cup water
 3 tablespoons olive oil
 1 1/2 teaspoons white sugar
 1 1/2 teaspoons salt
 1/4 teaspoon Italian seasoning
 1/4 teaspoon ground black pepper
 1 tablespoon dried rosemary
 2 1/2 cups bread flour
 1 1/2 teaspoons active dry yeast

Place ingredients in the bread machine in the order listed. Makes a 1.5 lb loaf.

(Garlic) French Baguette

 2 1/2 tsp dry yeast
 2 1/2 cups bread flour
 Gostick Family Recipes

 1 cup water
 1/2 tsp crushed garlic
 1 Tbsp cornmeal

Place all ingredients, except the cornmeal, into your machine and set it for the dough cycle. (NOTE:the
garlic is optional, but yummy!) When the dough is ready, remove it from the machine and knead it a few
times by hand on a well-floured surface. Shape your loaf into a 12" long roll. On a baking sheet, sprinkle
the cornmeal and place your loaf on the cornmeal. Cover and let rise for one hour in a warm setting.
(We heat our oven to 125* for two minutes, turn it off, then use it as a draft-free rising location). After
40 minutes, preheat your oven to 375*. If using your oven to rise the dough, remove it first. When the
loaf has doubled in size, bake it for 30 minutes, until when tapped lightly, it sounds hollow. Let cool on a
wire rack. Makes 4 serving.

Amount Per Serving  Calories: 323 | Total Fat: 2g | Cholesterol: 0mg | Sodium 5mg

  Pita Bread
 1 1/2 Tbsp dry yeast
 3 1/4 cups bread flour
 1 Tbsp olive oil
 1 1/4 cups water

Place all ingredients in your bread machine and set it to run on the dough cycle. When the dough is
ready, Place it in a large bowl that has been sprayed with non-stick spray, cover and let rise until
doubled, 1-1/2 hours. On a well-floured surface, knead the dough a few times. Roll it into a long roll
about 12" in length. Cut it into 12 pieces, then roll each one into a tight ball. Place each one back on the
floured surface, and let them rest for 10 minutes, covered with a clean towel. Preheat your oven to 500*
With a rolling pin, flatten each ball into a 6" disk. Sprinkle cookie sheet with some cornmeal and place
the disks on the baking sheet. Do not let them touch, if necessary use a second baking sheet. Let them
rest, covered with a clean towel, for 20-30 minutes. Bake them for 2-5 minutes, until lightly browned
and ballooned up. Cool on wire racks. They will deflate as they cool leaving a nice "pocket" inside for all
your favorite stuffing. Makes 12 servings.

Amount Per Serving  Calories: 149 | Total Fat: 2g | Cholesterol: 0mg | Sodium 2mg

Reese’s Peanut Butter Banana Bread

 3 very ripe bananas, mashed
 1/2 cup peanut butter
 1/4 cup Canola or Vegetable oil
 1 egg
 1/2 cup granulated sugar
 1/4 cup brown sugar
 1 1/2 cups of all-purpose flour
 Gostick Family Recipes

 1/2 tsp baking soda

 1 1/2 tsp baking powder
 1/2 tsp salt
 8 oz bag of Reese’s Mini cups

Preheat oven to 350. Grease your loaf pan (I used an 8 x 4 pan) with butter or shortening. In a
medium bowl whisk together your flour, baking soda, baking powder and salt, set aside. In a large bowl
stir together your bananas, peanut butter, oil, egg and sugars. Pour your dry ingredients into your wet
ingredients and stir until just combined. Batter will be lumpy. DO NOT OVER-STIR. Fold in your Reese’s
Mini cups and spread batter into prepared pan. Bake for approx 1 hour or until toothpick inserted into
center comes out clean. Let cool in pan for 10 minutes, then loosen the edges of the pan with a knife
and remove from loaf pan, transferring bread to a cooling rack.

Pumpernickel Bread*

INGREDIENTS:

 1+1/3 cups water (335ml)

 1/4 cup vegetable oil (60ml)
 1/2 tsp salt (3ml)
 2 tbsp white sugar (60 ml)
 1 tsp instant coffee (5ml)
 2 eggs
 1/3 cup molasses (80gm)
 2 tbsp cocoa powder (60ml)
 2 cups white flour (284gm)
 1 cup whole wheat flour (142gm)
 1 cup rye flour (142gm)
 2 tsp dried yeast (10ml)

METHOD:

Place water in large mixing bowl and add sugar, yeast and salt.
When mixture has started to bubble, add eggs, molasses, oil and gradually add in flour, cocoa
and coffee, mixing well, first with a large metal spoon and then using fingers.
Mix and knead really well.
Do not add too much flour while kneading, as the dough will bind to itself quite well once you
get going.
Knead until smooth and sticky, but not sticky enough to cling to surface.
Place in warm, greased bowl and cover.
Allow to rise for two hours or until doubled in volume.
Then punch down dough and knead lightly.
Make into 2 loaves or buns and place on greased trays.
Brush with egg wash or milk, if desired and allow to rise for at least one more hour.
Bake at 375°F or 190°C for 25 minutes.
 Gostick Family Recipes

The bread should make a hollow knocking sound when tapped on the underside, when it is
baked.
Brush with melted butter when removing from the oven if you did not use egg wash and allow to
cool on baking rack.

PASTA
Slow-Baked Mac and Cheese
 1 1/2 cups milk
 One 12 oz can evaporated milk (I used skim, evaporated milk keeps the egg and
milk from curdling)
 1/4 cup (1/2 stick) unsalted butter, melted, cooled to room temp
 3 large eggs
 1/2 tsp salt
 3 cups (12 oz) shredded cheese (I used an Italian blend, recipe calls for Italian
fontina cheese)
 1/2 pound elbow macaroni or mini penne tubes, par cooked and drained (this
means cook them for about five minutes until tender but not completely cooked)
 Freshly ground black pepper to taste
 1/2 cup grated Parmesan cheese

Spray the inside of your slow-cooker with cooking spray or grease it with olive oil. Combine milk,
evaporated milk, eggs, butter, and salt in slow-cooker and whisk until smooth (or you can use an
immersion blender to do the whisking for you). Add the shredded cheese (not the Parmesan) and
macaroni, sprinkle with black pepper (and whatever other spices you want to use). Stir gently with a
spatula to coat evenly. Sprinkle the Parmesan cheese on top. Cover and cook on HIGH for 30 minutes.
After 30 minutes, reduce the temperature to LOW and cook for 2 to 2 1/2 hours, until custard is set in
the center and the pasta is tender. The macaroni and cheese may sit in the cooker on the KEEP WARM
setting for 30 minutes before serving. Before dishing it up sauté some bread crumbs with olive oil and
sprinkled them over the top to make it a little fancier.

BEEF
Beef with Broccoli

 1 1/2 lbs flank steak, sliced into thin strips

 2 heads broccoli, crowns only
 3 tbsp vegetable oil
 Gostick Family Recipes

Marinade

 1/2 tsp baking soda

 1 tsp sugar
 1 tbsp cornstarch
 1 tbsp low-sodium soy sauce
 1 tbsp water
 2 tbsp vegetable oil

Whisk together the baking soda, sugar, cornstarch, soy sauce, water, and vegetable oil in a large
bowl. Cut the steak in thin strips against the grain and toss the steak with the marinade to coat.
Cover and refrigerate at least 1 hour, then proceed below.

Sauce
 1/2 c low-sodium soy sauce
 2 tbsp brown sugar
 4 cloves garlic, minced
 2 tbsp flour
 1 tbsp sherry

In a small bowl, stir together the soy sauce, brown sugar, garlic, flour and sherry until smooth. Set aside.

In a large wok or saute pan, heat 2 tablespoons of the vegetable oil over high heat until shimmering.
Add broccoli and saute 3 minutes, stirring often. Transfer broccoli to a plate. Carefully add the remaining
tablespoon of oil to the hot pan. Add the marinated meat and half of the sauce mixture and saute for 3-
4 minutes, stirring often, until the meat is cooked through and no longer pink. Stir in the broccoli and
remaining sauce. Saute 1 minute more. Serve.

Ground Beef Casserole*

 1 1/3 cups Fried onions (this is the topping, put on in the last 10 minutes of cooking)
 4 oz. sour cream
 1 ½ cup milk
 1 cup water
 1 can of cream soup(used celery soup, but would use cheddar soup next time to make casserole
more cheesey)
 ½ tsp. each of salt and pepper
 3 cups of uncooked small shells (do not use different type of pasta as the liquid ratio changes for
different pasta shapes)
 1 lb. of cooked and drained ground beef
 2 ½ cups of shredded cheddar cheese
 ¼ cup diced onion
 2 cloves of minced garlic
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Combine all ingredients in a bowl(except Fried onions). Pour into a 13 x 9 inch greased baking dish and
cook for 1 ½ hours at 350°. Put topping on and uncover in the last 10 minutes of baking.

Crockpot Cabbage and Burger Bake*

 6 cups of shredded cabbage and carrots
 1 lb of lean ground beef browned (can use ground beef, pork, chicken or sausage)
 1/2 tsp salt
 1/4 tsp pepper
 1 med. Onion finely chopped
 1 cup long grain rice
 1 can 26oz. spaghetti sauce
 1/2 cup water(chicken stock if desired)
 2 bay leaves
 1 tsp paprika
 1 tsp celery salt
 1/4 tsp dried basil
 1/4 tsp season salt
 Chicken stock

Place half of the cabbage and carrots in a slow cooker. Crumble ground beef over the top. Toss in the
bay leaves. Sprinkle half the salt and the pepper over this. Evenly distribute the onion and then the rice
over all of this. Combine spaghetti sauce, water, basil, celery salt, paprika and season salt and pour half
of it over the rice. Cover with remaining cabbage, salt and pepper and any remaining sauce. Top up with
chicken stock to make sure there is enough liquid. Cook on low 5-6 hours or until rice is tender.

Now and Later Baked Ziti

 2 lb. ground beef
 1 large onion, chopped (about 1 cup)
 7 1/2 cups pasta Sauce
 9 cups tube-shaped pasta (ziti), cooked and drained
 12 oz. shredded mozzarella cheese (about 3 cups)
 1/2 cup grated Parmesan cheese

Cook the beef and onion in an 8-quart saucepot over medium high heat until the beef is well browned,
stirring often to break up the meat. Pour off any fat. Stir the sauce, ziti and 2 cups mozzarella cheese in
the saucepot. Spoon the beef mixture into 2 (12 1/2 x 8 1/2 x 2-inch) disposable foil pans. Top with the
 Gostick Family Recipes

remaining mozzarella and Parmesan cheeses. Bake at 350 degrees F. for 30 minutes or until the beef
mixture is hot and the cheese is melted.

Tip:

To make ahead and freeze, prepare the ziti as directed above but do not bake. Cover the pans with foil
and freeze. Bake the frozen ziti, uncovered, at 350 degrees F. for 1 hour or until it's hot. Or, thaw the ziti
in the refrigerator for 24 hours, then bake, uncovered, at 350 degrees F. for 45 minutes or until it's hot.

Bacon Cheeseburger Eggrolls

 ground beef
 bacon
 shredded cheese
 eggroll wrappers
 vegetable oil for frying (optional)

Brown your ground beef and season it like you would do a hamburger. I seasoned mine with Creole
seasoning, a few dashes of Worcestershire sauce. After done, I drained the grease and then added in
bacon that I had already prepared and chopped into pieces.

Wet your eggroll wrapper and place it in front of you so it looks like a diamond rather than a square. You
want the filling to go straight from corner to corner. Fill with ground beef and bacon mix and top with a
nice heap of shredded cheese. Roll by taking the bottom corner and tucking it under the filling. Then
bring in both sides and continue to roll.

Deep Fry or bake at 325° until golden brown.

Italian Meatloaf *
 1 kg Ground Beef
 1 tsp Black Pepper
 1/2 tsp Garlic, Minced
 3 tbsp Italian seasoning
 1 Egg
 8 oz No Salt Added Tomato Sauce
 8 oz Fresh cheese, Shredded
 2 cup Spinach
 1/4 cup Bread Crumbs, From no Sodium Bread

Preheat oven to 350 degrees F. In a large bowl, mix together meat, spices, egg, bread crumbs and 1/2
cup of the tomato sauce. Space a large piece of foil with non-stick vegetable oil spray. Pat meat mixture
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to a 12 by 18 inch rectangle on foil. Sprinkle evenly with cheese, pressing into meat. Top with spinach.
Starting at the short end, roll up tightly, using foil to start roll. Seal ends. Transfer to 12x9 inch baking
dish. Bake 1 hour. Spread remaining sauce over top and bake 15 minutes longer. Makes 8 servings.

Amount Per Serving  Calories: 424 | Total Fat: 26g | Cholesterol: 143mg | Sodium 119mg

Beef Paprikash
 1 1/2 lb Round Steak, Cubed
 4 Potatoes, Cut In 3/4" Pieces
 1 cup Frozen Pearl Onions
 1/4 cup Flour
 1 tbsp Paprika
 1/2 tsp Black Pepper
 1/4 tsp Caraway Seed
 2 cup Low Sodium Beef Broth
 1 cup Frozen Peas, No Salt Added
 1/2 cup Sour Cream

Add beef, potatoes, onions, flour and spices to slow cooker. Pour beef broth over. Cover and cook on
low 7-8 hours. Stir in peas and sour cream. Cover and cook on low about 15 minutes longer, until peas
are tender. Makes 6 servings.

Amount Per Serving  Calories: 443 | Total Fat: 8g | Cholesterol: 74mg | Sodium 129mg

Boxty stuffed Shepherd’s Pie Recipe

Sauce

 1 cup cream
 2 cups low sodium chicken broth
 3 Tbsp no salt added butter
 1 clove crushed garlic
 2 tsp Each fresh chopped rosemary, sage and basil
 1 Tbsp cornstarch

Filling

 1/2 lb ground beef

 1 chopped carrot
 1/2 chopped onion
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 1 cup corn
 1 cup cubed and cooked red potatoes

Boxty (potato pancake)

 1 russet potato
 1 sweet potato
 1 cup flour
 2 eggs
 1 Tbsp Featherweight baking powder
 1/3 cup milk
 1/2 cup shredded cheddar cheese

For the Sauce: 1 Combine all sauce ingredients, except cornstarch, into a saucepan and simmer for 30
minutes on medium heat. Mix a little of the sauce into the reserved cornstarch to make a paste, then
whisk into the sauce. Cook until slightly thickened.

For the Filling: 1 Brown the meat along with the vegetables in a skillet over medium heat. Cook until the
meat is nearly done, then add the sauce to the meat mixture. 2 Reduce the heat, cover and simmer
gently for 15 minutes.

Boxty: 1 Cook both potatoes, then mash. 2 Sift the flour and add the potatoes, baking powder and salt.
Mix well. 3 Beat eggs, then add to the flour-potatoes mixture. Add the milk and stir just until fairly
mixed, like a pancake batter. 4 Pour the batter onto a large pre-heated griddle (350*). Flip half-way
through cooking then top with shredded cheese.

To Assemble: 1 Fill the boxties with the meat sauce and roll up like crepes.

Makes 4 servings.

Amount Per Serving  Calories: 987 | Total Fat: 52g | Cholesterol: 283mg | Sodium325mg

PORK
Gyro Meat

 1/2 onion, cut into chunks

 1 pound ground lamb
 1 pound ground beef
 1 tablespoon minced garlic
 1 teaspoon dried oregano
 1 teaspoon ground cumin
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 1 teaspoon dried marjoram

 1 teaspoon ground dried rosemary
 1 teaspoon ground dried thyme
 1 teaspoon ground black pepper
 1/4 teaspoon sea salt

Place the onion in a food processor, and process until finely chopped. Scoop the onions onto the
center of a towel, gather up the ends of the towel, and squeeze out the liquid from the onions.
Place the onions into a mixing bowl along with the lamb and beef. Season with the garlic,
oregano, cumin, marjoram, rosemary, thyme, black pepper, and salt. Mix well with your hands
until well combined. Cover, and refrigerate 1 to 2 hours to allow the flavors to blend.

Preheat oven to 325 degrees F (165 degrees C).

Place the meat mixture into the food processor, and pulse for about a minute until finely chopped
and the mixture feels tacky. Pack the meat mixture into a 7x4 inch loaf pan, making sure there
are no air pockets. Line a roasting pan with a damp kitchen towel. Place the loaf pan on the
towel, inside the roasting pan, and place into the preheated oven. Fill the roasting pan with
boiling water to reach halfway up the sides of the loaf pan.

Bake until the gyro meat is no longer pink in the center, and the internal temperature registers
165 degrees F (75 degrees C) on a meat thermometer, 45 minutes to 1 hour. Pour off any
accumulated fat, and allow to cool slightly before slicing thinly and serving. Makes 10 servings.

Amount Per Serving  Calories: 179 | Total Fat: 11.7g | Cholesterol: 59mg | Sodium: 97mg

Basil-Garlic Grilled Pork Chops

 4 (8 ounce) boneless pork chops

 1 lime, juiced
 4 cloves garlic, minced
 1/4 cup chopped fresh basil
 Salt substitute and black pepper to taste

Toss the pork chops with the lime juice in a bowl until evenly covered. Toss with garlic
and basil. Season the chops to taste with salt substitute and pepper. Set aside to marinate
for 30 minutes. Preheat an outdoor grill for medium heat, and lightly oil the grate. Cook
the pork chops on the preheated grill until no longer pink in the center, 5 to 10 minutes
per side. An instant-read thermometer inserted into the center should read 160 degrees F
(70 degrees C). Makes 4 servings.

Amount Per Serving  Calories: 296 | Total Fat: 12g | Cholesterol: 120mg | Sodium 101mg
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Andouille Sausage
 2 1/2 lb Ground Pork
 2 tbsp Garlic, Minced
 1/2 tsp Black Pepper
 1/2 tsp Cayenne
 1/8 tsp Thyme
 1/2 tbsp Paprika
 1/8 tsp Bay Leaf
 1/8 tsp Sage
 2 1/2 tsp Liquid Smoke

In a large bowl, mix together the ground pork with the garlic, pepper, cayenne, thyme, paprika, bay leaf,
sage, and liquid smoke. Serves 10.

Amount Per Serving  Calories: 341 | Total Fat: 24g | Cholesterol: 107mg | Sodium 83mg

Chorizo Sausage

 1 clove garlic
 3 teaspoons dried oregano
 1/2 cup distilled white vinegar
 1/2 cup crushed red pepper flakes
 1/2 cup water
 2 1/2 pounds ground pork

In a blender, combine garlic, oregano, vinegar, red pepper flakes, and water. Blend until smooth.

In a bowl pour mixture over ground pork; cover and refrigerate all day. Pour off any water that
accumulates. Refrigerate or freeze for future use. Serves 8.

Amount Per Serving  Calories: 322 | Total Fat: 21.9g | Cholesterol: 92mg | Sodium 75mg

Swedish Meatballs

 1 lb. ground pork (can be ground beef, or ground beef and pork combined)
 1/2 cup unseasoned bread crumbs
 3/4 cup milk
 1 small yellow onion
 1 tsp. butter
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 1 egg
 1 1/2  tsp. salt
 1/4 tsp. freshly ground pepper
 a pinch of ground allspice (optional)
Pan Sauce
 1 container of sour cream (optional)

Preheat oven to 425 F. Combine bread crumbs and milk in a large bowl and set aside to swell.
Grate or mince the onion very finely. Cook the onion in butter just enough to soften but not
brown, about 10 min. Add meat, onion, egg, and seasonings to bread crumb and milk mixture
Mix everything to an even batter, and form small, round balls, usually about one inch in
diameter. Put the meatballs next to one another in a roasting pan. Bake for 15 – 20 minutes or
until completely done. Alternatively you can fry the raw meatballs in a frying pan on medium
heat, turning and cooking evenly until done, about 10 minutes.

A simple pan sauce can be made by removing the cooked meatballs, draining the fat, and adding
sour cream to the pan. Warm gently, do not boil. Scrape the browned bits of meat from the pan
into the sauce. Taste and season with salt and pepper.

POULTRY
Spicy Peanut Chicken*
 1/4 cup chicken broth (from 32-ounce carton)
 1 tablespoon cornstarch
 1 tablespoon sugar
 2 tablespoons soy sauce
 1 tablespoon white vinegar
 ¼ teaspoon ground red pepper (cayenne)
 1 tablespoon vegetable oil
 1 pound boneless skinless chicken thighs or breast
halves, cut into 3/4-inch pieces
 1 garlic clove, finely chopped
 1 teaspoon grated gingerroot
 1 medium red or green bell pepper, cut into 3/4-inch pieces
 1/3 cup dry-roasted peanuts (or cashews)
 2 medium green onions, sliced (2 tablespoons)

Mix broth, cornstarch, sugar, soy sauce, vinegar and red pepper (cayenne); set aside. Heat a wok or a
12-inch skillet over high heat. Add oil; rotate the wok to coat sides. Add the chicken, garlic and
gingerroot; stir-fry about 3 minutes or until chicken is no longer pink in center. Add the bell pepper; stir-
fry 1 minute. Add broth mixture to wok. Cook and stir about 1 minute or until sauce is thickened. Stir in
peanuts. Sprinkle with onions upon serving. This is fantastic served on a bed of plain white rice.
 Gostick Family Recipes

Crock Pot Chicken Fajitas

 3 sweet peppers, sliced
 1 ½ pounds boneless chicken breast or thighs
 1/4 to ½ cup chicken broth, depending on preference
 ½ teaspoon salt
 2 tablespoons cumin
 1 ½ tablespoons chili powder
 Squirt of lime juice
 Tortillas
 Fajita fixings

Combine sliced onion and peppers in the bottom of a greased crockpot. Lay chicken on top of veggies.
Pour chicken broth over top. Sprinkle everything with cumin, salt, and chili powder. Give a nice quirt of
lime juice over the top. Cover and cook on low for 8 hours (or on High for 4-6 hours). When meat is
done, shred with two forks and stir back into juices. Serve meat mixture with slotted spoon on tortillas
with your choice of fixings.

Bourbon Chicken*
 2 lbs boneless chicken breasts, cut into bite-size pieces
 1 -2 tablespoon olive oil
 1 garlic clove, crushed
 1/4 teaspoon ginger
 3/4 teaspoon crushed red pepper flakes
 1/4 cup apple juice
 1/3 cup light brown sugar
 2 tablespoons ketchup
 1 tablespoon cider vinegar
 1/2 cup water
 1/3 cup soy sauce

Heat oil in a large skillet. Add chicken pieces and cook until lightly browned. Remove chicken. Add
remaining ingredients, heating over medium Heat until well mixed and dissolved. Add chicken and bring
to a hard boil. Reduce heat and simmer for 20 minutes. Serve over hot rice and ENJOY.

Amount Per Serving  Calories: 521 | Total Fat: 24.4g | Cholesterol: 145.2mg |Sodium 1573mg

Kung Pao Chicken with Cashews*

 4 tablespoons soy sauce
 2 tablespoon white wine vinegar
 2 tablespoon dry sherry
 6 tablespoons chicken broth
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 4 teaspoons sugar
 4 teaspoons cornstarch
 2 tablespoon dry sherry
 2 teaspoon cornstarch
 1/2 teaspoon salt
 1/4 teaspoon white pepper
 1/4 teaspoon red pepper flakes (optional)
 3 lbs boneless skinless chicken breasts, cut into bite-size pieces
 2 tablespoons peanut oil, divided use
 6 small hot chili peppers
 1 cup cashews
 1/2 teaspoon fresh ginger
 1 teaspoon minced garlic
 4 whole scallions, cut in 1/2-inch slices
 1 can sliced water chestnuts, drained
 4 tablespoons hoisin sauce

Cooking sauce:

In a small bowl, combine 4 tablespoons soy sauce, 2 tablespoon white wine vinegar, 2 tablespoon dry
sherry, 6 tablespoons chicken broth, red pepper flakes and 4 teaspoons each sugar and cornstarch. Set
aside.

In another bowl, combine 2 tablespoon sherry, 2 teaspoon cornstarch, 1 teaspoon salt and 1/4 teaspoon
white pepper. Add chicken and coat well. Stir in 1 tablespoon peanut oil, and let stand 15 minutes to
marinate. Heat wok over medium heat. Add 1 tablespoon peanut oil. Add chile peppers and nuts; stir
until peppers begin to char. Remove and set aside. Increase heat to high. Add chicken, stir fry unti
chicken is almost done. Add the onions, garlic, chilies and cashews. Stir fry for a minute. Stir cooking
sauce and add to wok. Cook, stirring until sauce bubbles and thickens. Serve over steamed rice.

Amount Per Serving  Calories: 511 | Total Fat: 24g | Cholesterol: 98.9mg |Sodium 1185mg

Creamy PHILLY Chicken Pesto*

 1 teaspoon oil
 4 small boneless skinless chicken breasts
 1/4 cup PHILADELPHIA Cream Cheese Spread
 1/3 cup no sodium chicken broth
 2 tablespoons pesto
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Heat oil in large nonstick skillet on medium heat. Add chicken; cook 6 to 8 minutes on each side
or until done (170 degrees F). Transfer to plate; cover to keep warm.

Add cream cheese spread to skillet; cook on medium heat 5 minutes or until melted, stirring
constantly. Whisk in broth and pesto; cook and stir 2 to 3 minutes or until sauce is thickened and
well blended. Pour over chicken. Makes 4 servings.

Amount Per Serving  Calories: 212 | Total Fat: 11.3g | Cholesterol: 80mg |Sodium 75mg

Buffalo Chicken Pasta Bake*

 1 - 16 oz. penne cooked, drained (used 900 mL box with a big scoop taken out after cooked)
 3 small or 2 large chicken breasts, cubed & cooked
 ½ cup Frank’s (use a little less than a cup for it to not be too spicey)
 1 ¼ cup Ranch or blue cheese dressing
 2 cups shredded cheese (used a mixture of cheddar and provolone)
 ¾ cup of cream cheese

Preheat oven to 350° and lightly grease 13 x 9 baking dish.

Mix Frank’s and dressing. In separate bowl, mix chicken, pasta and cheese. Pour sauce over all and mix
well. After mixing all the ingredients together add a few splashes of milk if mixture is a bit dry(I used
about ½ cup), until it’s creamy.

Pour into baking dish, sprinkle with cheese and bake for 20-25 minutes.

Chicken Shwarma

 3 tablespoons clarified no salt butter, divided

 1 pound skinless, boneless chicken breast halves - cut into 1/2 inch pieces
 3 tablespoons garam masala

Melt clarified butter in a large skillet over medium high heat. Sprinkle one side of chicken pieces
with garam masala and place seasoned side down in hot butter. Sprinkle top of chicken pieces
with more garam masala and sauté for 5 minutes.

Turn chicken pieces, adding more butter as needed, and sauté for 5 to 10 minutes more, or until
chicken is cooked through and no longer pink inside. Serves 4.

Amount Per Serving  Calories: 242 | Total Fat: 14.1g | Cholesterol: 94mg | Sodium 27mg
 Gostick Family Recipes

Chicken Mojito

 4 tablespoons Mrs. Dash® Fiesta Lime Blend

 4 boneless, skinless chicken breasts
 Juice of half an orange
 1/2 Spanish onion, sliced thin
 2 tablespoons olive oil

Preheat oven to 375 degrees F.

Heat a large ovenproof sauté pan to medium heat. Add half of olive oil, then onions. Sauté 2
minutes.

Remove onions to a plate; add rest of olive oil and brown chicken on both sides.

Return onions to pan and sprinkle all with Mrs. Dash® Fiesta Lime Blend. Toss again and add
orange juice.

Cook in oven 3-4 minutes until juices in chicken run clear. Remove. Rest 2 minutes and plate
spooning onions and juice over chicken. Serves 4.

Amount Per Serving  Calories: 208 | Total Fat: 9.6g | Cholesterol: 67mg | Sodium 60mg

Beer Lime Grilled Chicken

 1 lime, juiced
 1 (12 fluid ounce) can light colored beer
 1 teaspoon honey
 2 cloves garlic, minced
 2 tablespoons chopped fresh cilantro
 Pepper
 4 skinless, boneless chicken breast halves

In a bowl, mix the lime juice, beer, honey, garlic, cilantro, and pepper until the honey dissolves.
Pour the mixture over the chicken, cover and marinate for 30 minutes.

Preheat an outdoor grill for medium heat and lightly oil grate.

Remove chicken from marinade and shake off excess; discard remaining marinade. Grill chicken
until tender and juices run clear, about 7 minutes per side. Serves 4.

Amount Per Serving  Calories: 182 | Total Fat: 2.9g | Cholesterol: 67mg | Sodium 20mg
 Gostick Family Recipes

Bang Bang Chicken

 9 oz boneless, skinless chicken breasts (one whole)
 1 cucumber, peeled
 1 clove garlic, minced
 1 scallion, chopped fine
 3 tbsp water
 2 tbsp peanut butter
 2 tbsp sesame oil
 1 tbsp low sodium soy sauce
 1 tsp hot chili sauce

In a large skillet with a lid, simmer with chicken (just under a full boil) with enough water to cover over
medium heat for five minutes. Remove from heat, and let steam, uncovered for 20 minutes. Meanwhile,
slice the cucumber and put into a colander. Let drain 10 minutes. Rinse and pat dry. Reserve to a platter.
With your fingers, shred the chicken into julienne strips. Place these on top of the cucumber and
refrigerate. To make the bang bang sauce, for this Chinese chicken recipe, mix the rest of the ingredients
in a bowl, or use your food processor to blend well. Pour half of the sauce over the chicken and
cucumbers. Serve the remaining sauce separately. Makes 1 serving.

Amount Per Serving  Calories: 128 | Total Fat: 8g | Cholesterol: 25mg | Sodium 212mg

Sesame Chicken

 3 boneless, skinless chicken breast halves, nearly thawed

 2 tablespoons soy sauce substitute
 2 tablespoons orange marmalade
 1 tablespoon sweet rice cooking wine, or white wine
 1/2 teaspoon crushed red pepper flakes
 1/2 cup flour
 2 tablespoons sesame seeds
 2 tablespoons no salt butter, melted
 Rice, for serving

Preheat the oven to 375 degrees F. Line a large baking sheet with parchment paper or foil.

Cut the chicken breasts into 1-inch cubes (easiest when not completely thawed). In a medium
bowl, mix together the soy sauce, orange marmalade, wine, and crushed red pepper flakes.
Toss in the chicken cubes and marinate for at least 10 minutes and up to 8 hours in the
refrigerator.
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In another bowl or plastic bag, mix together the flour and sesame seeds. Drain the chicken
cubes and blot any excess liquid, and then toss in the flour to coat lightly. Spread the chicken
cubes on the prepared baking sheet and drizzle with the melted butter. Bake until the chicken
is crispy but not dry, about 20 minutes, turning the cubes halfway through. Serve with rice.
Serves 4.

Amount Per Serving  Calories: 367 | Total Fat: 8.5g | Cholesterol: 52mg | Sodium 67mg

DESSERTS
Chocolate Chip Skillet Cookie*

 1 stick (8 tablespoons) unsalted butter

 1/2 cup granulated sugar
 1/2 cup brown sugar
 1 teaspoon pure vanilla extract
 1 egg, beaten
 1 and 1/2 cups all-purpose flour
 1/2 teaspoon baking soda
 1/2 teaspoon kosher salt
 1 cup chocolate dark chocolate chunks

1. Preheat oven to 350 degrees (F).

2. In an 8-inch cast iron skillet, melt 1 stick of butter over medium heat.
3. When butter is melted, add the granulated sugar and brown sugar, and stir to combine.
Remove from heat and allow to sit for 5 minutes.
4. Beat the egg, and add a small amount (about 1/4 cup or so) of the melted sugar and butter
to the egg mixture (to temper it) and whisk to combine.
5. Pour egg mixture back into the skillet, and stir until completely combined.
6. Add the flour, baking soda and salt. Using a wooden spoon, carefully stir to completely
incorporate the dry ingredients.
7. Add vanilla and chocolate, and stir to combine.
8. Bake in preheated oven for 15-20 minutes or until edges are golden brown.
9. Serve warm.
10. Enjoy!

Peanut Butter Chocolate Bar Cookies

 3 oz bittersweet chocolate, broken into pieces
 1 cup unsalted roasted peanuts
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 8 Tbsp unsalted butter

 1 1/4 cups firmly packed brown sugar
 2 eggs
 1 tsp vanilla extract
 1 1/4 cups flour

Preheat your oven to 350*. Pulse the chocolate with the metal blade in your food processor, 4 times,
then continue to process until finely chopped, about 1 minute. Reserve. Place 1/4 cup of the peanuts
into the processor and chop about 5 seconds, until coarsely chopped. Reserve. Process the remaining
peanuts to a smooth butter, about 2 minutes. Add the butter and sugar, and process until combined,
about 30 seconds, scraping down the bowl as necessary. Add the eggs and vanilla and process until
combined, about 10 seconds. Add the flour and 1/2 of the reserved chopped peanuts. Process to
combine, about 5 seconds. Spread mixture into a greased 13 x 9 baking pan, and bake in the preheated
oven about 25 minutes, until a testing toothpick, inserted into the center, comes out clean. Remove
from oven. Sprinkle with the chocolate, and let stand until melted, then spread evenly across the top.
Sprinkle with the reserved peanuts. Cool and cut into 1 1/4" bars. Makes 36 servings.

Amount Per Serving  Calories: 96 | Total Fat: 5g | Cholesterol: 21mg | Sodium 9mg

Perfect Pecan Bars

Crust

 1 cup flour
 1/3 cup brown sugar
 1/2 cup toasted and chopped pecans
 1/4 tsp baking powder (featherweight)
 6 Tbsp unsalted butter

Filling

 4 Tbsp unsalted butter

 1 egg
 1/2 cup brown sugar
 1/3 cup light corn syrup
 2 Tbsp maple syrup
 2 1/2 cups toasted and chopped pecans
 2 tsp vanilla

Preheat oven to 350*. First, toast all the pecans for this entire recipe (3 cups) by placing them on a
rimmed baking sheet and baking for 8 minutes. Remove from oven and chop, if not already chopped.
Leave the oven on.
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For the crust: Place the flour, brown sugar, baking powder and pecans into your food processor. Process
for 5-10 seconds, until the mixture resembles coarse sand. Cut the cold butter into small pieces, and add
to the work bowl. Process a few times with the pulse until it all looks crumbly. Prepare a 9 inch square
baking pan with non-stick spray. Line it with foil, so that the foil comes up the sides and overlaps some.
This will help in the removal of the finished cookies. Pour the crust mixture into the prepared pan and
press it lightly into all sides and corners. Bake for 20 minutes.

Prepare the Filling: Melt the butter, and let cool to room temperature. While the crust bakes, beat the
egg in a medium bowl. Add the brown sugar, corn syrup, maple syrup, vanilla and melted butter. Whisk
well to combine.

Finishing: Remove the crust from the oven, and while it is still hot, pour the filling over it. Sprinkle the
nuts on top and return it to the oven for 22-26 minutes. It will be finished baking when the top is brown
and cracks start to form across the surface. 3 Cool on a wire rack for an hour. Remove the cookies from
the pan using the foil "handles". Cut into 24 bars. Makes 24 servings.

Amount Per Serving  Calories: 206 | Total Fat: 15g | Cholesterol: 23mg | Sodium 13mg

Pie Crust
 1 1/3 c Flour
 1/3 c Oil
 2 T Water,Cold

Add oil to flour and mix well with fork. Sprinkle water over and mix well. With hands press into ball and
flatten. Roll between two pieces in waxed paper. Remove top waxed paper, invert over pan and remove
other paper. Press into place. For pies which do not require a baked filling, bake at 400 until lighted
browned, about 12-15 minutes. Serves 8.

Amount Per Serving  Calories: 156 | Total Fat: 9g | Cholesterol: 0mg | Sodium 1mg

Banana Cream Pie Filling

 3 cups 1% milk
 3/4 cup white sugar
 1/3 cup all-purpose flour
 3 egg yolks, slightly beaten
 2 tablespoons butter
 1 teaspoon vanilla
 3 bananas

Have baked 9-inch pie shell ready. In a large saucepan, scald the milk.
In another saucepan, combine the sugar, flour and salt; gradually stir in the scalded milk.
Over medium heat, stirring constantly, cook until thickened. Cover and, stirring occasionally,
cook for two minutes longer. In a small bowl, have the 3 egg yolks, slightly beaten, ready; stir a
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small amount of the hot mixture into beaten yolks; when thoroughly combined, stir yolks into
hot mixture. Cook for one minute longer, stirring constantly. Remove from heat and blend in the
butter and vanilla. Let sit until lukewarm. When ready to pour, slice bananas and scatter in pie
shell; pour warm mixture over bananas. If desired, make a meringue (you'll have 3 leftover egg
whites) to top the pie, or just let the pie cool until serving. Makes 8 servings.

Amount Per Serving  Calories: 240 | Total Fat: 8g | Cholesterol: 38mg | Sodium 41mg
Gostick Family Recipes