MAR Cookbook

  • Buttery Chicken Breasts

    Paget Allen | Bala Cynwyd

    1 lb or more Boneless Chicken Breasts
    1 cup of Butter
    1 or 2 sleeves of Ritz crackers

    1. Cover chicken in crushed Ritz crackers
    2. Cover chicken with butter
    3. Bake for 30 minutes at 350 degrees

    Buttery Chicken Breasts

  • Energy Bites

    Jennifer Hagan | Cherry Hill

    1 Cup of Quick Oats
    1/2 Cup of Natural Peanut butter
    1/3 Cup of Honey
    1/3 Cup Mini Dark Chocolate Chips
    1 Tablespoon of Ground Flax seed
    2 Tablespoon of Unsweetened Coconut flakes

    1. Combine all ingredients and roll into small balls
    2. Freeze until ready to eat

    Energy Bites

  • Best Banana Bread Ever

    Terrie Jackson | Bala Cynwyd

    2 – 3 ripe medium to large bananas smashed
    2 eggs
    1 ¾ cups unsifted all purpose flour
    1 ½ cups sugar (you can adjust this too, I use ¾ of a cup now)
    1 cup chopped nuts or blueberries or chocolate chips
    ½ cup vegetable oil (I use canola)
    ¼ cup plus 1 tbsp buttermilk
    1 tsp baking soda
    1 tsp vanilla
    ½ tsp salt

    1. Preheat oven to 325 degrees
    2. Grease and flour 9×5 loaf pan
    3. Combine all ingredients in large bowl and mix well (If you add nuts or blueberries or chips fold in after mixing)
    4. Transfer to prepared pan
    5. Bake for 1 hour and 20 minutes or until top is golden brown and splits slightly

    **Do not double recipe**

    Best Banana Bread Ever

  • Grandpop Balzano’s Eggplant Marinara

    Terri Jackson | Bala Cynwyd

    1 eggplant
    Olive oil
    Marinara sauce (one batch should be good for one eggplant)
    Parmesan cheese

    1. Peel eggplant and slice into long thin slices; salt and layer and put heavy pot of water on top to help drain bitterness – for up to one hour.
    2. Rinse eggplant and dry with paper towels. Put olive oil in pan and fry each slice turning once until soft and drain on paper towels.
    3. Spoon marinara (about ½ cup, just to cover bottom), layer fried eggplant, sprinkle with Parmesan, then add sauce to cover and repeat with eggplant, Parmesan, sauce and sprinkling Parmesan on top after all eggplant is in.
    4. Bake at 350 degrees, covered, for about 30 minutes or until bubbling.

    Marinara Sauce
    2 cloves of garlic
    2 tbsp. of parsley
    2 tbsp. oil oil
    1 can crushed tomatoes (preferably Cento tomatoes or Progresso)
    2 tbsp. of tomato paste
    Parmesan cheese

    1. Saute 2 cloves of garlic and 2 tbsp. of parsley in 2 tbsp. of olive oil for 3 minutes
    2. Add one can of crushed tomatoes, 2 tbsp. of tomato paste, salt, 3. pepper, oregano, basil and Parmesan cheese
    Bring to a boil then turn to low and simmer for one hour.

    Grandpop Balzano’s Eggplant Marinara

  • Brussel Sprouts Gratin

    Terrie Jackson | Bala Cynwyd

    1 lb Brussels sprouts
    2 slices bacon cut into ½ inch pieces
    Salt and pepper
    ½ cup heavy cream
    ¼ cup grated Parmesan cheese
    2 tbs. butter

    1. Preheat oven to 400 degrees F, lightly grease baking dish
    2. Cook Brussels sprouts 8 minutes
    3. Drain, immerse in cold water
    4. Cut in halves
    5. Cook bacon, reduce heat, brown Brussels sprouts in bacon fat, season with salt and pepper
    6. Arrange bacon and Brussels sprouts in baking dish; poor heavy cream, sprinkle with bread crumbs and Parmesan cheese, butter slices on top
    7. Bake 20-25 minutes

    Brussel Sprouts Gratin

  • Crockpot Applesauce

    Terrie Jackson | Bala Cynwyd

    3 ½ pounds apples, granny smith, gala or delicious
    ½ tsp. ground cinnamon
    ½ cup sugar (optional)
    1 cup water

    1. Peel, core and quarter your apples.
    2. Place apple with rest of ingredients in your slow cooker
    3. Turn the crockpot to low and cook for 8-9 hours (overnight) or cook over high for 4-5 hours.
    4. Then mash apples with fork to get consistency you want

    Crockpot Applesauce

  • Baked Macaroni and Cheese

    Terrie Jackson | Bala Cynwyd

    10 oz. cooked elbow macaroni (or shells, spiral pasta, etc)
    ½ stick butter, cubed
    1 (12 oz) can evaporated milk
    1 ½ cups whole milk
    3 cups cheddar cheese, grated
    1 cup Parmesan cheese, grated plus extra for garnish
    1 cup Romano cheese, grated
    1 teaspoon salt
    ½ teaspoon freshly ground pepper
    ½ teaspoon nutmeg
    Cooking spray

    1. Combine all ingredients in large baking dish
    2. Bake for 50 minutes at 350 degrees

    Baked Macaroni and Cheese

  • Baked Potato Dip

    Paget Allen | Bala Cynwyd

    16 oz Sour Cream
    8 oz Finely Shredded Cheddar Cheese
    12 oz Packaged Bacon (NOT BACON BITS)

    1. Mix all ingredients in a bowl
    2. Refrigerate before serving
    3. Eat with chips, bread, veggies or by itself

    Baked Potato Dip