Robertson Family Cookbook

RECIPES, TRADITIONS & MEMORABLE MEALS the robertson family cook book EDITION I by Krista Leland & Brittney Robertson

the robertson family cook book RECIPES, TRADITIONS, & MEMORABLE MEALS 1st Edition Published December 23, 2019 Copyright 2019 by Robertson Publishing All rights reserved

FOREWORD There's no better way to celebrate who you are and where you come from than with a traditional family recipe. The right combination of ingredients has the power to not only satisfy a craving, but to preserve the memory of those who nurtured and shaped us. The following Robertson family recipes have been selected for their sentimental value, (in some cases in spite of their nutritional value). Whether a simple after- school snack or a formal holiday dinner, each is associated with a uniquely formative experience in our family history. Through this cookbook, we hope to preserve these family traditions while laying a foundation for new memories and celebrations that will last for generations to come... 1

TABLE OF CONTENTS 1 FOREWORD...... 7 BREADS & BREAKFASTS ...... 8 9 Apple Streusel Muffins 10 Mrs. Kraft’s Blueberry Muffins 11 Mom’s Banana Bread 12 Perfect Pumpkin Bread 13 Breakfast in Bed 14 Dad's Crispy Hash Browns 15 Scrambled Eggs (Two Ways) 16 Tanner’s Breakfast Burritos 17 Cereal (or Granola) with Berries 18 Early Morning Monkey Bread 19 Saturday Morning Coffee Cake 20 Mickey Mouse Buttermilk Pancakes 21 Practically Perfect Tea Scones 22 Sunday Doughnuts Gluten-Free Biscotti 23 SNACKS...... 24 25 Apple Butter 26 Jack-o-Lantern Seeds 27 Grape and Pretzel Pops 28 Halftime Soccer Snacks 29 Friday Night Movie Popcorn Spiced Maple-Glazed Pecans 2

SOUPS & SANDWICHES...... 31 \"Thick-As-Pea Soup\" Soup 32 Chilly-Weather Chili 33 Tuna Sandwiches 34 Homemade Chicken Noodle Soup 35 Hawaiian Sandwiches 36 Green Goddess Avocado Sandwich 37 Toasted PB & Banana Sandwich 38 Classic BLT 39 Geno's Philly Steak Wraps 40 Hot Dog \"Cheesies\" 41 PB & Fresh Berries Sandwich 42 Chicago Style Italian Beef Sandwiches 43 The Big Sandwich 44 Thanksgiving Leftover Sandwiches 45 APPETIZERS & SIDES...... 47 Roasted Artichoke Hearts 48 Cowboy Caviar 49 Festive Roasted Brussels Sprouts 50 German Mustard Sausages 51 Cocktail Shrimp (Two Ways) 52 Bacon-Wrapped Smokies 53 Robertson Family Relish Tray 54 Grandma’s Holiday Cheese Ball 55 Aunt Veggie’s Green Bean Casserole 56 Aunt Mary's Cheesy Potatoes 57 Brown Butter Honey Garlic Carrots 58 3

SALADS...... 59 Berry, Spinach, & Pecan Salad 60 Chicken Caesar Salad 61 Winter Quinoa Beet Salad 62 Seven Layer Taco Salad 63 Chicago-Style Pasta Salad 64 Rainbow Fruit Salad 65 DINNERS...... 67 Betito’s Lost Shrimp Tacos 68 Cabin Beef Stew 70 Chicken Enchiladas 71 Kohn Family Chicken & Veggie Casserole 72 Cranberry Chicken 73 Roy’s Misoyaki Butterfish 74 German-Style Bratwurst 76 Homemade Pizza 77 New Years Eve Surf & Turf 78 Creamy Mushroom Risotto 80 Poolside Pork Kebabs 81 \"Roberto-son\" Family Fajitas 82 Dad's Grilled Swordfish Steaks 83 Tuscan-Style Peposo 84 4

DESSERTS...... 85 Carrot Cake with Cream Cheese Frosting 86 4th of July Chocolate Ice Cream 87 All-American Apple Pie 88 Brittney’s French Macarons 90 Chocolate Brownies with Raspberry Compote 92 Ginger *Snap* Cookies 93 Brownie Roll-Out Cookies 94 Grandma's Crescent Cookies 95 Drunken Ice Cream 96 Irish Coffee Bars 97 Peanut Butter Kiss Cookies 98 Cream Cheese Sugar Cookies 99 Holiday Gingerbread 100 Homemade Churros 102 Perfect Pumpkin Pie 103 Rainy Day Chocolate Chip Cookies 104 Robertson Family Fudge 105 Yellow Cupcakes with Chocolate Frosting 106 DRINKS....... 109 Any-Morning Mimosas 110 Coffee with (Irish) Cream 110 French 75 111 Pomegranate Spritz 111 T&K's Wedding Paloma 112 Watermelon Sangria 112 Holiday Jingle Juice 113 Cicerone Certified Home-Brewed Beer 114 HoHo Hot Chocolate 116 ABOUT THE AUTHORS....... 117



BREADS & BREAKFASTS 7

INGREDIENTS APPLE CINNAMON 2 cups all-purpose flour MUFFINS 1 teaspoon baking powder 1/2 teaspoon baking soda This Betty Crocker-inspired 1/2 teaspoon salt recipe brings back memories 1/2 cup butter of fall in Chicago. 1 cup white sugar 2 eggs YIELD: 15 MUFFINS TOTAL TIME: 55 MIN 1 1/4 teaspoons vanilla 1 1/2 cups chopped apples 1/3 cup packed brown sugar 1 tablespoon all-purpose flour 1/8 teaspoon ground cinnamon 1 tablespoon butter DIRECTIONS 1. Preheat oven to 375 degrees F. Prepare a 12-muffin tin. 2. In a medium bowl, mix flour, baking powder, baking soda and salt. 3. In a large bowl, beat together butter, sugar and eggs until smooth. Mix in vanilla. Stir in apples, and gradually blend in the flour mixture. Spoon the mixture into the prepared muffin pan. 4. In a small bowl, mix brown sugar, flour and cinnamon. Cut in butter until mixture is like coarse crumbs. Sprinkle over tops of mixture in muffin pan. 5. Bake 20 minutes in the preheated oven, or until a toothpick inserted in the center of a muffin comes out clean. Allow to sit 5 minutes before removing muffins from pan. Cool on a wire rack. 8

MRS. KRAFT’S BLUEBERRY MUFFINS It's easy to love thy neighbor when they bake a batch of these beauties. YIELD: 15 LARGE MUFFINS | TOTAL TIME: 1.5 HRS INGREDIENTS 1/4 cup shortening TOPPING 1 egg 2 cups flour 1/2 cup milk 1/2 cup sugar 2 teaspoon baking powder 2 cups blueberries 1/3 cup flour 1/2 teaspoon salt 1 teaspoon cinnamon 3/4 cups sugar 1/4 cup butter, grated DIRECTIONS 1. Preheat oven to 350 degrees. Prepare large muffin tin with cooking spray. 2. Make crumble topping. Combine sugar, flour cinnamon and grated butter. Set aside. 3. Sift together flour, baking powder and salt. 4. Cream together sugar and shortening until light and fluffy. Add egg. 5. Add dry ingredients in three parts, alternating with milk. 6. Toss blueberries lightly in flour before combining into mixture to prevent sinking. 7. Spoon into muffin tin. Bake 25 minutes or until golden brown. 9

BANANA BREAD Clipped from Mom’s old Cooking Light magazine, this delicious recipe makes good use of those browning bananas... and a great way to get mom cheering... “Go, bananas, b-a-n-a-n-a-s!” YIELD: 1 LOAF | TOTAL TIME: 2.5HR+ INGREDIENTS 2 large eggs 3 very ripe mashed bananas 2 cups all-purpose flour 1/3 cup low-fat yogurt ¾ teaspoon baking soda 1 teaspoon vanilla extract ½ teaspoon salt 1 ¼ cups chopped toasted walnuts 1 cup sugar ¼ cup butter, softened DIRECTIONS 1. Preheat oven to 350 degrees. Grease & flour loaf pan. 2. Combine flour, baking soda, and salt, stirring with a whisk. 3. Beat butter and sugar until well blended. Beat in eggs, one at a time. Blend in banana, yogurt and vanilla. Add flour mixture, beat at low speed until just moist. 4. Spoon batter into loaf pan. Bake for one hour or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pan, then remove from pan. Cool completely on wire rack and serve. 10

PERFECT PUMPKIN BREAD There’s no surer sign of fall than the smell of pumpkin spice, as featured in this tried-and-true family favorite. YIELD: 2 LOAFS TOTAL TIME: 45 MIN INGREDIENTS 1 teaspoon ground nutmeg 2 cups sugar 2 cups all-purpose flour 1 ½ sticks (¾ cup) unsalted butter, plus more for greasing softened, plus more for greasing ½ teaspoon salt 2 large eggs ½ teaspoon baking powder 1 15-ounce can of pumpkin puree 1 teaspoon baking soda 1 teaspoon ground cloves 1 teaspoon cinnamon DIRECTIONS 1. Preheat oven to 325 degrees. Grease and flour two 8 ½ x 4 ½-inch loaf pans. 2. Combine flour, salt, baking powder, baking soda, and spices into bowl, using whisk to mix well. Set aside. 3. In a large electric mixer bowl, beat butter and sugar until just blended. Add eggs one at a time, beating well after each addition. Continue beating 2-3 minutes until light and fluffy. 4. Beat in pumpkin until texture is slightly grainy or “curdled” in appearance. Add flour mixture, beating at a low speed until well combined. 5. Pour batter into prepared pans, dividing evenly and bake for 65 - 75 minutes, or until toothpick comes out clean. Turn off oven and allow bread to cool inside for about ten minutes, then turn out on wire rack to cool completely. 11

BREAKFAST IN BED Inspired by years of Mother’s Days, Father's Days, and anniversaries, we've put together this fool-proof guide to breakfast in bed. YIELD: 2 SERVINGS | TOTAL TIME: 1.5 HR INGREDIENTS 4 eggs, scrambled (page 14) 1 grapefruit, sliced in half 2 cups coffee 1 cup of fresh berries or melon 4 pancakes or waffles 1 cup \"milk-or-juice\" 2 servings hash browns (page 16) 6 bacon strips or sausage links DIRECTIONS 1. Start the coffee pot. 2. Bring Mom and/or Dad coffee. Make sure they stay in bed. 3. Mix waffle or pancake batter, try not to make a mess. 4. Get permission to turn on the stove. Prepare hash browns, meat, and eggs. 5. Check to make sure Mom and/or Dad stay in bed. 6. Slice fruit & carefully arrange everything on a special tray. 7. Bring it to Mom and/or Dad as a surprise. IF ALL ELSE FAILS: Slice an apple in half and serve on two buttered slices of un-toasted bread. Mom and Dad will pretend they like it anyway. 12

DAD'S CRISPY HASH BROWNS Thanksgiving, Christmas, or Easter; there’s no better way to start a holiday morning than with this make-ahead Robertson family favorite. YIELD: 6 SERVINGS | TOTAL TIME: 30 MIN INGREDIENTS 1 pound russet potatoes 1/2 teaspoon salt1 /4 teaspoon garlic powder 1/4 teaspoon onion powder 1/4 cup extra-virgin olive oil 2 teaspoon paprika DIRECTIONS 1. Scrub the potatoes clean and grate them on a large-holed cheese grater. In a strainer, rinse the grated potatoes well until the water runs clear. Drain and pat dry. 2. Transfer the grated potatoes to a bowl and toss them with the salt, garlic powder and onion powder. 3. In a large skillet warm the olive oil over medium heat. Spread the potatoes over the skillet in an even layer and press them down with a spatula. Sprinkle with 1 teaspoon paprika. 4. Let them cook, undisturbed, for 6-8 minutes. Flip in sections until the potatoes are golden brown and crispy, about 4 to 8 more minutes. Sprinkle other side with remaining paprika. 5. Season to taste with additional salt, if necessary, and serve hot. 13

SCRAMBLED EGGS (2 WAYS) When it comes to this breakfast staple, the Robertson family is divided. Some like the standard scramble, others prefer their eggs extra dry, toasted, well- done. YIELD: 2 SERVINGS | TOTAL TIME: 5-10 MIN INGREDIENTS 2 large eggs (per person) 1 tablespoon water or milk Salt & pepper to taste DIRECTIONS 1. Preheat skillet to medium-low. 2. Whisk together egg, water or milk, and seasoning. 3. Lightly grease skillet and fry eggs, stirring until they form a fluffy consistency throughout. 4. Serve — OR — keep cooking for another 2-3 minutes until eggs begin to dry out and form a toasted edge. Then serve. Best paired with bacon and/or toast. 14

TANNER'S BREAKFAST BURRITOS Tanner and Krista have perfected this quick and delicious Southwest-style breakfast over the past few years. YIELD: 1 SERVING | TOTAL TIME: 15 MIN INGREDIENTS 2 large eggs, seasoned with: 1 teaspoon garlic powder 4 ounces refried beans + 2 tortillas 1 teaspoon dried minced onion (or premade frozen burritos) 1 teaspoon dried cilantro salt and pepper to taste 1 cup chopped cabbage ½ avocado, sliced Cholula hot sauce, if desired (or ½ cup guacamole) 4 cup salsa DIRECTIONS 1. Preheat lightly oiled pan for eggs. 2. Warm beans in saucepan over med-low heat for 5-10 minutes (or heat frozen burritos according to package instructions). 3. Chop cabbage and mushrooms, slice avocado or mix into guacamole, set aside. 4. Whisk eggs together with seasoning and pour into hot pan. Scramble to desired texture. 5. Remove eggs from pan, warm tortillas and top with desired ingredients. Serve hot. 15

CEREAL (OR GRANOLA) WITH BERRIES This recipe brought to you by Dad's “balanced breakfasts” YIELD: 1 BOWL TOTAL TIME: 5 MIN INGREDIENTS 1 cup skim or almond milk 1 ½ cup whole grain cereal or granola ¼ cup fresh berries 2 tablespoons unsalted nuts (crushed) DIRECTIONS 1. Pour milk and cereal into bowl. 2. Top with fresh berries and sprinkle with nuts. 3. Serve with fruit juice or banana and vitamins. 4. Go to the gym. You're on a roll. 16 2007 - Ahwatukee, Az

EARLY MORNING MONKEY BREAD Thanksgiving, Christmas, or Easter; there’s no better way to start a holiday morning than with this make-ahead Robertson family favorite. YIELD: 16 SERVINGS TOTAL TIME: 1.5 HR INGREDIENTS 1 1/2 cups nuts (walnut or pecans) 20 frozen rolls 2/3 cup granulated sugar 1 tablespoon ground cinnamon 1 cup packed light brown sugar 3/4 cup butter, melted DIRECTIONS 1. Prepare night before, prepare a bundt pan with non-stick spray. 2. Melt the butter in a bowl. Combine cinnamon, sugar and brown sugar in a separate bowl. 3. In the bottom of the bundt pan, sprinkle nuts with a handful of cinnamon sugar mixture. This will be the top of your monkey bread when it is flipped over. 4. Assemble the bread by rolling a frozen roll in melted butter, coating with the cinnamon sugar mixture then placing an inch apart in the bundt pan. Continue stacking rolls until bundt pan is full. 5. Cover with foil and leave overnight to thaw and rise. 6. The next morning, preheat oven to 350 degrees. 7. Bake uncovered for 35-40 minutes. Enjoy hot! 17

SATURDAY MORNING COFFEE CAKE Pair with a strong cup of coffee to prepare you for a productive Saturday! YIELD: 12-24 SERVINGS TOTAL TIME: 1 HR 20 MIN CAKE INGREDIENTS STREUSEL TOPPING 3 cups all-purpose flour 1 cup brown sugar, packed 2 1/4 cups sugar 1 cup all-purpose flour 3/4 teaspoon baking powder 1 teaspoon ground cinnamon 1/2 teaspoon baking soda Pinch of kosher salt 1/2 teaspoon kosher salt 1/2 cup unsalted butter, very soft 1 cup unsalted butter, very soft 1 cup sour cream CINNAMON LAYER 1/4 cup whole milk 4 large eggs 1/4 cup sugar 1 tablespoon vanilla extract 1 tablespoon all-purpose flour 1/2 teaspoon ground cinnamon DIRECTIONS 1. Preheat oven to 350°F and butter or spray a 9x13 inch pan. 2. In a small bowl combine streusel ingredients. Use a fork to mash the butter into the mixture until completely combined and crumbly. 3. In another small bowl, combine cinnamon layer ingredients. Set both aside. 4. In the bowl of your mixer, add flour, sugar, baking powder, baking soda, and kosher salt. Stir on low to combine. Add the softened butter and beat on medium-low speed for 2-3 minutes, or until the mixture resembles moist sand. 5. In a medium bowl, whisk together sour cream, milk, eggs, and vanilla until combined. Add the mixture to the dry ingredients. Beat until smooth. 6. Spread half the batter into prepared pan. Sprinkle cinnamon mix in an even layer. Spread the remaining batter over the top and add the crumble mixture. 7. Bake for 55 minutes or until a toothpick inserted in the center comes out clean. Cool on a rack for 1 hour before serving. 18

MICKEY MOUSE BUTTERMILK PANCAKES You know it’s going to be a good day when you wake up to the smell of Dad's buttermilk pancakes, shaped like everyone’s favorite Disney mascot. YIELD: 12 PANCAKES | TOTAL TIME: 25 MIN INGREDIENTS 2 tbsp granulated sugar 2 cups buttermilk 2 cups all-purpose flour 2 large eggs, lightly beaten 2 tsp baking powder 1 tsp vanilla extract 1 tsp baking soda ½ tsp salt NOTE: Buttermilk can be made by combining 1 tablespoon of white vinegar with one cup of milk. DIRECTIONS 1. Whisk together the dry ingredients in a large bowl. 2. Whisk in buttermilk, eggs and vanilla extract just until combined. 3. Let pancake batter rest for 10 minutes. Heat a large skillet or griddle over medium- high heat. Spray with non-stick cooking spray. 4. Ladle 1/3 - 1/2 cup batter onto the griddle for each pancake in three dollops forming a Mickey Mouse shape. 5. Flip the pancakes over when small bubbles appear on the surface and continue cooking on the opposite side until golden brown. Serve with butter and syrup. 19

PRACTICALLY PERFECT SCONES In every job that must be done, there is an element of fun! YIELD: 6-8 SERVINGS TOTAL TIME: 35 MIN INGREDIENTS 2 cups all-purpose flour 3 tablespoons granulated sugar 1 1/2 teaspoons baking powder 1/2 teaspoon salt 5 tablespoons cold butter, cut into pieces 1/3 cup dried chopped apricots, cranberries, cherries or blueberries 1/4 cup pecans (optional) 1/2 cup fat-free milk 1/4 teaspoon vanilla extract 1 large egg white 2 teaspoons fat-free milk 2 teaspoons turbinado, or granulated sugar DIRECTIONS 1. Preheat oven to 425° and lightly grease a round cake tin. 2. Combine flour, 3 tablespoons sugar, baking powder, and salt in a bowl; stir with a whisk. Cut in butter with a pastry blender until mixture resembles coarse meal, then gently mix in dried fruit and nuts if desired. 3. Combine milk, vanilla, and egg white in a bowl. Add to flour mixture, stirring just until moist (dough will be soft). Turn dough out onto floured surface, knead lightly. 4. Pat dough into cake tin and score wedges. Brush 2 teaspoons milk over surface of dough; sprinkle with 2 teaspoons turbinado sugar. 5. Bake at 425° for 17 minutes or until golden. Cool before cutting and serving. 20

SUNDAY DONUTS This recipe is inspired by our favorite after-church treat. (If all else fails, ask Dad for a dollar to snag a donut or a bear claw from the Boy Scouts' donation table.) YIELD: 16 SERVINGS | TOTAL TIME: 2 HR INGREDIENTS 6 tablespoons melted butter 2 large eggs 1 cup whole milk 1/2 teaspoons pure vanilla extract 1/4 cup plus 1 teaspoon granulated sugar Canola or vegetable oil, for frying 1 packet active dry yeast 4 cup all-purpose or cup4cup flour 1/2 teaspoon kosher salt DIRECTIONS 1. Grease a large bowl with cooking spray and set aside. 2. In a small bowl, microwave milk for 40 seconds. Add a teaspoon of sugar and stir to dissolve, then sprinkle over yeast and let sit until frothy, about 8 minutes. 3. In a medium bowl, whisk together flour and salt. 4. In a large bowl, whisk together remaining sugar, butter, eggs, and vanilla with a wooden spoon. Pour in yeast mixture, mix to combine, then add in dry ingredients, stirring with a wooden spoon until a shaggy dough forms. 5. Transfer to a lightly floured surface and knead until elastic and slightly tacky, about 5 minutes. Form into a tight ball then place dough in oiled bowl and cover with a clean dish towel. Let dough rise in a warm spot until doubled in size, about 1 hour. 6. Line a large baking sheet with parchment. Punch down dough, then turn onto a lightly floured work surface and roll out into a 1⁄2” thick rectangle. Using a 3” and 1” biscuit cutters, punch out your doughnuts. 7. Place doughnuts and holes onto baking sheets, cover with dish towel, and let rise again, about 40 minutes more. 8. Make glaze: In a large bowl, whisk together 1/4 cup milk, 2 cups powdered sugar, and 1/2 teaspoon vanilla. Set aside. 9. In a deep pan or dutch oven over medium heat, bring 2'' oil to 350°. Cook doughnuts, in batches, until deeply golden on both sides, about 1 minute per side. 10. Transfer doughnuts to paper towel-lined baking sheet to drain and cool slightly. 11. Dip into glaze, then place onto a cooling rack (or eat immediately!) 21

GLUTEN FREE BISCOTTI Mom's favorite morning treat to pair with a cup of coffee and some Bailey's Irish Cream YIELD: 2 DOZEN | TOTAL TIME: 2 HR INGREDIENTS 3 large eggs 1 1/2 + 2 tablespoons granulated sugar 1 1/2 teaspoon vanilla 3 cups cup4cup all-purpose flour 1 cup + 2 tablespoon almond meal 1 tablespoon baking powder 2 teaspoons salt DIRECTIONS 1. Preheat oven to 325 degrees. Line a baking sheet with parchment paper. 2. In a bowl, combine the dry ingredients and set aside. 3. Combine eggs, sugar, and vanilla extract in the bowl of a stand mixer. Whip until the mixture is thick and pale yellow, about 3 minutes. Add dry ingredients to the bowl of stand mixer. Mix on low speed until incorporated. 4. Gather dough into a ball and place onto the prepared sheet tray. Roll the dough into a rectangle, about 1 inch thick. 5. Bake until golden brown, about 30-40 minutes. 6. Lower the oven temperature to 275 degrees. Slice the log on a diagonal into ½ inch thick slices. Using tongs, carefully turn slices cut-side up on the sheet tray. 7. Bake for about 20 minutes then flip each piece onto it’s opposite side and bake for another 20 minutes. The biscotti should be dry and light golden brown. 8. Cool to room temperature. Store biscotti in an airtight container. GO NUTS! SO TO SPEAK... Get creative with flavors by subsitutiung alternate nut flours, adding in dried fruit or citrus essential oils. Make your morning a little sweeter with a little chocolate drizzle! 22

SNACKS 23

APPLE BUTTER Inspired by Krista’s kindergarten field trip to the apple farm which initiated a lifelong love of this tangy, sweet, and spicy spread YIELD: 1 JAR TOTAL TIME: 10 HRS INGREDIENTS 6 1/2 pounds apples peeled, cored and sliced 1/2 cup granulated sugar 1/2 cup packed brown sugar 1 1/2 tablespoons ground cinnamon 1/4 teaspoon salt 1 tablespoon vanilla extract DIRECTIONS 1. Place the apples in a slow cooker. 2. Add the sugars, cinnamon, salt and vanilla. Mix well. 3. Cook in slow cooker on low for about 10 hours, stirring every couple hours. The apple butter should be thick and dark brown. 4. If desired, use a blender to puree the apple butter until smooth. 5. Cover and refrigerate for up to two weeks or freeze in small containers. 24

JACK-O-LANTERN SEEDS Every year, Krista & Tanner celebrate the season and get in the mood for the Robertson Family Pumpkin Carving Contest with this tasty, crunchy snack! Best served with a fun Halloween (or Disney) movie. YIELD: 4 SERVINGS TOTAL TIME: 1 HR INGREDIENTS Seeds from 1 pumpkin (¾ cup) 1 teaspoon garlic powder 1 teaspoon onion powder ½ teaspoon paprika ½ teaspoon chili powder Salt & pepper to taste DIRECTIONS 1. Carve a jack-o-lantern, scraping seeds from pumpkin. 2. Rinse the seeds to remove large pieces of membrane. 3. Preheat oven to 400 degrees & bring a large pot of salty water to a boil. 4. Boil seeds for 10 minutes. 5. Strain seeds and toss with olive oil and seasoning. 6. Spread seeds in a single layer on a baking sheet lined with aluminum foil. Bake to desired crispness, about 10 - 15 minutes. 7. Allow seeds to cool, then serve. 25

GRAPE & PRETZEL POPS The perfect kid-friendly combo of crunchy, salty, sweet, and  juicy, this healthy lollipop alternative is a Robertson girl favorite. YIELD: 3 SERVINGS | TOTAL TIME: 5 MIN INGREDIENTS 1 cup of grapes 1 cup of pretzel sticks DIRECTIONS 1. Rinse grapes. 2. Poke pretzel sticks into grapes. 3. Serve with \"milkorjuice.\" 26

HALFTIME SNACKS From August to December, Saturday mornings found the Robertson family gathered on a soccer field. These refreshing treats were a welcome reward for hours spent running around in 100+ degree heat. YIELD: 12-15 SERVINGS | TOTAL TIME: 15-20 MIN ORANGE SLICES FROZEN GRAPES 3 oranges, sliced into wedges 1 pound green or red grapes best sized for orange smiles washed & pre-frozen for a popsicle-like treat GRANOLA BARS FRUIT ROLLUPS Chocolate chips preferred Like fruit, with 2x the sugar! DIRECTIONS 1. Pack in cooler along with iced towels. 2. Serve with Gatorade or Capri Sun. COACH GENE'S 2000 - Chandler, Az PRE-GAME TIPS: 1. Don't forget your shin guards! 2. Stretch first. 3. Out of Gatorade? No problem! Build up those electrolytes with a tall, cold glass of pickle juice! 27

FRIDAY NIGHT MOVIE POPCORN The perfect snack for any family movie or game night! YIELD: 1 BOWL TOTAL TIME: 5-10 MIN INGREDIENTS 1/2 cup popcorn kernels 3 tablespoons butter 1 teaspoon salt 1 teaspoon sugar DIRECTIONS 1. Convince daughters to abandon Friday night plans with friends to stay home with family movie night. 2. Listen to daughter's opening remarks regarding which movie to watch. Allow for healthy debate between siblings, approximately 20 minutes. 3. Abandon diplomacy and settle for latest Pixar release. 4. Pour popcorn kernels in hot air popper and turn on. Place bowl underneath mouth of air popper to catch popcorn. 5. While popping, melt butter in microwave. 6. When all kernels are popped, turn off air popper. Drizzle with melted butter and sprinkle with salt and sugar if desired. Enjoy! 28

SPICED MAPLE-GLAZED PECANS God bless Martha Stewart for bringing this addictive spicy snack into the Robertson repertoire. YIELD: 1 POUND TOTAL TIME: 35 MIN INGREDIENTS 1 pound unsalted pecan halves 3 tablespoons unsalted butter, melted 4 tablespoons pure maple syrup 1 tablespoon light brown sugar 1 teaspoon fresh chopped time OR 4 drops thyme essential oil 1 teaspoon salt 1/2+ teaspoon cayenne or chipotle pepper DIRECTIONS 1. Preheat oven to 375 degrees. Line a baking sheet with parchment. 2. Place all ingredients in large bowl and toss to combine. 3. Spread nut mixture in a single layer on a rimmed baking sheet lined with a nonstick baking mat. 4. Bake, stirring frequently, until browned, 12 to 15 minutes; let cool. 5. Pecans can be stored at room temperature in an airtight container up one week. 29



SOUPS & SANDWICHES 31

\"THICK-AS-PEA\" SOUP Grandpa Robertson liked his pea soup thick and creamy. This recipe has been perfected by Grandma Robertson and is served best with a side of cornbread and sarcasm. YIELD: 8 SERVINGS | TOTAL TIME: 2.5HR+ INGREDIENTS 1 cup chopped onion (green or white) 1 cup finely chopped celery 2 pounds dried split peas 2 large carrots, grated 1 large ham bone 1/4 teaspoon black pepper OR 2 pounds ham pieces 8 cups water DIRECTIONS 1. Rinse peas. Add peas, ham and water to large pot and boil for 1 hour. 2. Add onion, celery, carrots, and black pepper. Cover pot. 3. Reduce heat and simmer for additional 1 to 2 hours based on desired thickness. 32

CHILLY- WEATHER CHILLI Cold winter days call for this 2006 - Heber-Overgaard, Az family favorite. YIELD: 8 SERVINGS TOTAL TIME: 2.5HR+ INGREDIENTS 1 15-ounce can crushed tomatoes 1 14.5-ounce can petite diced tomatoes 1 tablespoon olive oil 3 tablespoons chili powder 2 pounds lean ground beef 2 teaspoons smoked paprika 3 cloves garlic, minced 2 teaspoons dried oregano 1 medium sweet onion, diced 1 1/2 teaspoons ground cumin 2 1/2 cups beef stock 1 bag fritos corn chips 1 16-ounce can red kidney beans 1 16-ounce can black beans DIRECTIONS 1. Heat olive oil in a large skillet over medium high heat. Add ground beef and cook until browned, about 3-5 minutes, making sure to crumble the beef as it cooks; drain excess fat. 2. Add garlic, onion and 1 tablespoon chili powder. Cook, stirring occasionally, until tender, about 4-6 minutes. 3. Place ground beef mixture into a 6-qt slow cooker. Stir in beef stock, kidney beans and black beans (rinsed and drained), crushed tomatoes, diced tomatoes, remaining chili powder, paprika, oregano, and cumin, season with salt and pepper to taste. 4. Cover and cook on low heat for 7-8 hours or high heat for 5-6 hours. 5. Serve immediately, garnish with sour cream, green onions and corn chips, if desired. 33

TUNA SANDWICH (WITH SWEET RELISH) This uniquely American classic inspired by dad’s go-to recipe brings back memories of school- and Sunday-lunches alike. YIELD: 1 SERVING TOTAL TIME: 10-15 MIN INGREDIENTS 2 pieces of bread 1 can tuna 3 tablespoons mayonnaise 2 teaspoons pickle relish 1 teaspoons dijon mustard 1 small tomato 2-3 small leaves of lettuce 2 green onions or ½ red onion 1 stalk celery, finely chopped DIRECTIONS 1. Mix drained tuna, mayonnaise, and pickle relish in a bowl with a fork. 2. Lightly toast bread, if desired. Spread one side of bread with mustard, the other with remaining mayo. 3. Clean and slice desired veggies, mix in or layer ingredients onto sandwich. 4. Serve with potato chips, carrot sticks and fruit. 34

HOMEMADE CHICKEN NOODLE SOUP There's no better cure for cold or flu, than a bowl of old- fashioned chicken noodle soup. YIELD: 10 SERVINGS | TOTAL TIME: 1 HR INGREDIENTS 4 medium carrots, chopped 2 bay leaves 2-1/2 pound bone-in chicken thighs 1 teaspoon minced fresh thyme 1-1/4 teaspoons pepper, divided OR 1/4 teaspoon dried thyme 1/2 teaspoon salt 3 cups uncooked egg noodles 1 tablespoon canola oil 1 tablespoon chopped fresh parsley 1 large onion, chopped 1 tablespoon lemon juice 1 garlic clove, minced 10 cups chicken broth 4 celery ribs, chopped DIRECTIONS 1. Pat chicken dry with paper towels; sprinkle with 1/2 teaspoon pepper and salt. 2. In a 6-qt. stockpot, heat oil over medium-high heat. Add chicken in batches, skin side down; cook until dark golden brown, 3-4 minutes. Remove chicken from pan; remove and discard skin. Discard drippings, reserving 2 tablespoons. 3. Add onion to drippings; cook and stir over medium-high heat until tender, 4-5 minutes. Add garlic; cook 1 minute longer. Add broth, stirring to loosen browned bits from pan. Bring to a boil. Return chicken to pan. 4. Add celery, carrots, bay leaves and thyme. Reduce heat; simmer, covered, until chicken is tender, 25-30 minutes. 5. Transfer chicken to a plate. Remove soup from heat. Add noodles; let stand, covered, until noodles are tender, 20-22 minutes. 6. Meanwhile, when chicken is cool enough to handle, remove meat from bones; discard bones. Shred meat into bite-sized pieces. Return meat to stockpot. Stir in parsley and lemon juice. Adjust seasoning with salt and remaining 3/4 teaspoon pepper. Discard bay leaves. Enjoy! 35

HAWAIIAN SANDWICHES With a little something for everyone, there's no better sandwich for those hula-girl themed birthday parties or summer family gatherings! YIELD: 6 LARGE SERVINGS TOTAL TIME: 35 MIN INGREDIENTS 4 tomatoes, sliced 1 large head lettuce 1 Hawaiian sweet round loaf Honey mustard 1 pound sliced ham Dijon mustard 1 pound sliced turkey Mayonnaise 6 slices cheddar cheese 6 slices Swiss cheese DIRECTIONS 1. Slice Hawaiian round loaf horizontally into thirds. 2. Starting with the bottom slice, spread dijon mustard and layer Swiss cheese, turkey, and half of the lettuce and tomato. 3. Spread the bottom side of the middle slice with mayonnaise then position on top of the bottom layers. Spread with honey mustard and top with cheddar cheese, ham, and the remaining lettuce and tomato. 4. Spread the bottom side of the top slice with mayonnaise and position on top of the sandwich. Slice into wedges and serve. PARTY TIP Replicate these turkey and ham sandwiches on Hawaiian rolls and serve on platters for the perfect bite-sized party snack! 36

GREEN GODDESS SANDWICH This vegetarian/vegan sandwich 2 tablespoons goat cheese is a regular in Tanner & 2 teaspoons mustard 1/2 teaspoons lime juice Krista's house. Packed with Black pepper spring vegetables, it pairs well with soup for a hearty, healthy cold-weather meal. INGREDIENTS YIELD: 1 SERVING TOTAL TIME: 15 MIN INGREDIENTS 4 slices bread, toasted 1 avocado 1 cup arugula, or spinach 1/2 cucumber, (about 1/3 cup) 1/2 cup fresh sprouts DIRECTIONS 1. Rinse vegetables well. Peel and slice cucumber and avocado, using a small amount of lemon or lime juice to prevent browning. 2. Toast bread. Top one slice with goat cheese and the other with mustard. 3. Assemble sandwich and serve with chips or tomato soup. 37

TOASTED PB & BANANA SANDWICH This Elvis-inspired combo quickly became a childhood breakfast or lunchtime favorite. YIELD: 1 SERVING | TOTAL TIME: 5-10 MIN INGREDIENTS 2 tablespoons honey 1 teaspoon cooking oil 3-4 tablespoons peanut butter 4 slices whole grain bread 2 large bananas, sliced DIRECTIONS 1. Place a large, non-stick skillet over medium-high heat. 2. Spread about 1 tablespoon of the peanut butter on each slice of bread. 3. Place banana slices on top and drizzle with honey. Close sandwich. 4. Coat the pan with a thin layer of cooking oil. Grill about 2 minutes per side, until golden brown. 5. Slice diagonally and serve warm. 38

CLASSIC BLT SANDWICH A Robertson girl favorite, this timeless combination makes perfect use of any leftover bacon after an old-fashioned family brunch. YIELD: 1 SERVING TOTAL TIME: 30 MIN INGREDIENTS 2 slices bread, toasted 5-6 slices of bacon 1 teaspoon unsalted butter 2 leaves of crisp romaine lettuce 1 slice tomato 2-3 slices avocado, if desired 1 tablespoon homemade mayo 1 tablespoon mustard DIRECTIONS 1. Preheat oven to 400 degrees. 2. Arrange bacon slices on cookie sheet. Roast 5 to 6 minutes, rotate pan. Continue roasting 4 to 5 minutes between rotations until crisp and brown. Set aside on paper towels. 3. Spread mayonnaise on toast, top with tomato, lettuce, and bacon. Slice and serve! 39

GENO'S PHILLY STEAK WRAPS Our Geno might not be from Philly, but he can sure turn up the heat on a George Foreman grill! YIELD: 4 SERVINGS TOTAL TIME: 35 MIN INGREDIENTS 1 pound flank steak 1 tablespoon extra virgin olive oil 1 white or red onion, thinly sliced 1 green bell pepper, thinly sliced 2 cups shredded provolone 4 large flour tortillas DIRECTIONS 1. Preheat skillet over medium-high heat. 2. Brush steak with oil and season with salt and pepper on both sides. Cook until pink just disappears in the middle, 6 to 8 min. per side. 3. Transfer to a cutting board and let rest. Slice steak thinly across the grain. 4. Utilize the same skillet to saute onion and bell pepper until tender, 6-8 minutes. 5. Fire up the George Foreman grill. 6. Fill tortilla with steak, sauteed peppers and 1/4 cup cheese. Fold both ends in and roll. 7. Place on the grill seam side down. Press down on grill and cook for 2-3 minutes, or until golden grill marks appear. Repeat for other tortillas. Serve hot. 40

HOT DOG \"CHEESIES\" No one's saying this 1979 Betty Crocker recipe is healthy - but it does make for a nostalgic fall or winter lunch! YIELD: 8 SERVINGS TOTAL TIME: 5-10 MIN INGREDIENTS TOPPINGS 4 frankfurters 1 tomato, chopped 3 cups water 1 cup lettuce, chopped 4 slices bread Ketchup 4 slices american cheese Mustard 1 tablespoon butter Relish (to taste) 4 teaspoon mustard 1 can tomato, or vegetable soup 8-12 toothpicks DIRECTIONS 1. Drop 8 frankfurters into a saucepan of boiling water. Lower heat; cover and simmer 5 to 8 minutes. 2. Spread 1 side of 8 slices bread with butter, place butter-side down on baking sheet. 3. Top each slice with mustard and cover with 1 slice of cheese. 4. Place cooked frankfurter on top of each slice. Fold over into a triangle and fasten with toothpicks. 5. Set oven to broil. Toast sandwiches with tops 4 to 5 inches from heat, 2 to 3 minutes or until golden brown. 6. Top with desired toppings and serve with hot soup. 41

PB & BERRY SANDWICH A healthy version of the  classic, inspired by Dad's childhood love of \"just-jelly\" sandwiches YIELD: 1 SERVINGS TOTAL TIME: 5 MIN INGREDIENTS 2 slices bread 1/2 cup peanut butter 1/2 cup fresh berries or sliced fruit DIRECTIONS 1. Toast bread. 2. Spread peanut butter (or leave it off). 3. Top with fresh berries or sliced fruit. 4. Close sandwich, slice on the diagonal and serve. LUNCH PACKING TIPS 1. Start with the sandwich. 2. Don't forget the veggies. 3. Always add a little note of encouragement! 42

CHICAGO STYLE ITALIAN BEEF SANDWICH Put it in the slow cooker and \"fuggedaboutiiiit\". YIELD: 8 SERVINGS | TOTAL TIME: 8+ HOURS INGREDIENTS 3-4 pounds bottom round, 8 sturdy bread rolls/buns of choice rump roast OR beef brisket 2 green bell peppers 1 head of garlic (5-7 cloves) 1 tablespoon oil 4 tablespoons italian seasoning 1/2 teaspoon black pepper 2 1/2 cups water 1 jar pepperoncinis DIRECTIONS 1. Remove any excess fat strips from chosen meat cut and pat dry. 2. Pierce meat with knife to create one hole for each clove of garlic. Ensure holes are adequately spaced and deep enough to secure garlic cloves. 3. Sprinkle italian seasoning thoroughly over meat, fully covering all areas. 4. Pour water and place meat into crockpot. 5. Cover and cook on low for 8 to 10 hours. 6. Prior to serving, cut bell peppers into strips and saute with oil and black pepper until well done. 7. Serve beef warm on rolls with optional bell peppers and pepperoncini to garnish. 43

THE BIG SANDWICH This legendary Leland-family recipe is Tanner's all-time favorite, perfect for picnics, parties, and lunches all year round. You'll want to eat it — twice. YIELD: 6 SERVINGS TOTAL TIME: 45 MIN INGREDIENTS 2 tablespoon lemon juice 1/2 cup olive oil 1 16-ounce loaf of French bread 1 can sliced olives, drained 6 ounces parsley 1/2 jar roasted red pepper 1 clove of garlic 1/4 pound sliced roast turkey 2 green onions 1/4 pound sliced salami 1 teaspoon dried oregano 1/4 pound sliced provolone cheese 1 teaspoon dried basil 1/4 teaspoon salt DIRECTIONS 1. Split loaf horizontally and remove soft interior, leaving a shell about 3/4 inch thick. Tear enough bread into small chunks to reserve 1 1/2 cups. 2. Wash parsley, discard stems. Place half of the leaves in food processor along with garlic, green onion, oregano, basil, salt and bread chunks. Blend, adding in lemon juice then oil in a steady stream. 3. Spread mixture on inside of bread shell. Place half the olives, bell peppers, or pimentos and remaining parsley on bottom half of bread. Layer on meats and cheese. Cover with remaining ingredients and close sandwich. Let sit for 30 minutes before serving. 44

THANKSGIVING LEFTOVER SANDWICHES No Thanksgiving would be complete wouldn't this traditional Black Friday lunch, best served while still wearing pajamas and watching holiday movies. YIELD: 1 SERVING | TOTAL TIME: 5-10 MIN INGREDIENTS ½ cup leftover mashed potatoes ¼ cup cranberry sauce 1 tablespoon mayonnaise ¼ cup leftover stuffing 2 tablespoon Dijon mustard 3 tablespoons gravy, warmed 1 slice Swiss cheese ¼ cup baby spinach, packed 4 slices sourdough, toasted 2 cups leftover roasted turkey DIRECTIONS 1. In a small bowl, mix together mayo and mustard. Spread one side of two pieces of bread with Dijonnaise mixture. 2. Lightly toast two slices of bread, top with leftover turkey and other toppings as desired. 3. Place second piece of bread on top to complete sandwiches. Slice in half and serve. 45



APPETIZERS & SIDES 47

ROASTED ARTICHOKE HEARTS This labor-intensive but richly rewarding dish was first discovered on play dates with the Neals. YIELD: 4 SERVINGS | TOTAL TIME: 1 HR ARTICHOKES GARLIC AIOLI 1 lemon, plus wedges for serving 2 large egg yolks 2 artichokes (8-10 oz each) 4 teaspoons lemon juice 2 tablespoons extra-virgin olive oil 1 garlic clove, minced to paste Salt and pepper ½ cup extra-virgin olive oil Salt and white pepper DIRECTIONS 1. Heat oven to 475 degrees. Cut lemon in half, squeeze halves into 2 quarts water. 2. Trim artichoke stem. Cut off top quarter of artichoke leaves (pointy bits) and pull tough outer leaves. Trim outer rough areas around base. 3. Cut artichoke in half . Using spoon, remove fuzzy choke. Pull out inner, tiny purple- tinged leaves. Drop prepped halves into lemon water. Repeat with remaining artichokes. 4. Brush 13 by 9-inch baking dish with 1 tbsp oil. Remove artichokes from lemon water, toss with remaining oil and 3/4 teaspoon salt and season with pepper to taste. 5. Arrange halves cut-side down in baking dish and cover tightly with aluminum foil. Roast about 25 to 30 minutes or until tender. 6. In large bowl, combine egg yolks, lemon juice, and garlic. Very slowly whisk oil into egg mixture until thick and creamy. Season with salt and pepper to taste. 7. Transfer artichokes to serving dish and serve with aioli. 48