Advancing a Culture of Belonging Cookbook 2026 Recipes submitted by Inclusion Champions and TMRG members

Thanks to everyone who took time to share their recipes and meaningful traditions!

Appetizers

3-2-1 Dip Ingredients: 3 Blocks Cream Cheese 2 Cans Rotel 1 lb of meat (preferably Jimmy Dean Hot Sausage) Directions: Cube the cream cheese and put in the crockpot. Add both cans of rotel. Brown the meat of your choice and add to crockpot. Heat on high for about an hour and stir frequently so it doesn't burn. Serve with chips. Fritos are always a good bet, and you can make it fancy by putting it on French baked baguette slices! Submitted by: Alexandra Rutledge The recipe origin? Shhhhh its a secret lol

Pineapple Salsa Ingredients: 1 Small Pineapple, diced 1 Small Red Pepper, diced 1 Small Green Pepper, diced 1 Small Yellow Pepper, diced ½ Red Onion, chopped ¼ Cup Cilantro, chopped ¼ Cup Lime juice 1 Tbsp Olive Oil 1 Tbsp Honey ½ tsp Ground Cumin ½ tsp Salt Directions: Add pineapple, peppers, red onion, and cilantro in a medium bowl. Whisk together lime juice, olive oil, honey, cumin, and salt. Pour dressing over salsa in bowl and toss well. Cover and place in the refrigerator for 24 hours before serving. Submitted by: Autumn Mummert Found online. Every time I make it, everyone loves it. I made a simple change of no onion as it seems to cause heart burn. Also added in another pepper.

Deviled Eggs Ingredients: 12 Eggs 3-4 Tbsp Mayonnaise 1 tsp Yellow Mustard 1 Capful Distilled Vinegar Salt and Pepper, to taste Directions: Boil the eggs for 20 minutes with no salt in the water. After that time, drain out the hot water and place eggs in ice water. Put into the refrigerator for 15 minutes. Remove from the refrigerator and peel the shells from the eggs and rinse off in cold water to remove any loose shells. Cut the eggs in half vertically. Remove the yolks and place in a bowl. Place the yolkless eggs in a deviled egg dish or tray. In the bowl with the yolk, add the mayonnaise, mustard, and vinegar. Whip the ingredients either by hand or with a hand mixer until smooth. I add a pinch of salt and a pinch of pepper and mix again. According to taste you can add more of the ingredients, as needed. Place the yolk mixture in a ziplock bag and cut the bottom corner to pipe the mix into the eggs. Top with smoked or regular paprika and sprinkle fresh sliced dill on top for garnish. Submitted by: Ashley Smydo This is my grandmom’s recipe. I remembered by watching her. The recipe was handed down from her older sister. Since my mom is getting older the tradition was passed onto me to make for family functions.

Watermelon Salad Ingredients: Watermelon Feta Cheese Mint Leaves, may substitute with finely grated lime rind Balsamic Glaze (spend the $ and get the better brand) **Make sure your get balsamic GLAZE, not vinegar. Directions: Cut up watermelon into cubes. Crumble a block of Feta cheese (to taste). Toss together with either some mint leaves or lime rind. Top with balsamic glaze. Submitted by: Roberta Ventrillo My daughter enjoyed this at a friend's home this summer. I got the recipe from the friend's mom.

Entrees

Pollo Guisado (Chicken Stew) Ingredients: 4 Boneless Chicken Thighs 2 Russett Potatoes, rinsed, peeled, and chopped 2 tsp Sofrito 2 tsp Adobo 2 Packets Sazon 2 tsp Garlic Powder 2 tsp Onion Powder 2 tsp Salt 2 tsp Pepper 2 tsp Minced Garlic 1 Can Tomato Sauce 2-3 Bay Leaves Olive Oil 1 Cup Chicken Stock 4-5 Cups of Water Directions: First, chop up your chicken thighs into medium sized cubes. Apply half of the seasonings listed above and let rest for 2 hours for more flavor. In a large saucepan on low to medium heat, you want to coat the pan with olive oil and add in your minced garlic. Cook for a 1-2 minutes. Add in your Sofrito Mixture stir and blend together. Place in your chicken and stir. Sauté your chicken for 5-7 minutes. Then add in your water and chicken stock. Add the rest of your seasonings, bay leaves, and can of tomato sauce. As the chicken is simmering for about 10 - 15 minutes, add in your potatoes. Cover the pan and allow to cook for 30 - 45 minutes on a low to medium heat. You want it to simmer not boil. Uncover the pan and add additional seasoning to taste. If you are satisfied, goes great with a side of white rice, enjoy. Submitted by: Luis Rosado This has been passed down from generations. My earliest memories date back to my grandparents. This has just been a hearty meal that can be enjoyed and serve a family of 6-8. Its super simple and easy to make barely taking any prep and taste just a great the next day if not better!

B-More Seafood Alfredo Ingredients: 2-3 Packages of Fettuccine Pasta (Fresh Pasta Noodles Preferred – 2 for dry, 3 for fresh pasta) ½ -1 lb Salmon (Chilean Preferred) 1 lb of Jumbo Lump Crab Meat (Maryland Preferred – Never use backfin, ever!!) 1 lb Shrimp Large – Jumbo, peeled, deveined, and tail-off 1 Egg 4 oz Cream Cheese, diced 1/3 Cup Parmesan Cheese 2 Cups Half and Half (or Heavy Cream) 2 Tbsp Mayonnaise 1 Tbsp Yellow Mustard 2 Tbsp Worcestershire Sauce 2 Cloves Fresh Garlic, peeled and chopped 4 Tbsp Fresh Parsley, chopped ½ Row Keebler Club Crackers 2 Sticks Unsalted Butter Lemon Juice (used multiple times - see recipe) Olive oil (used multiple times - see recipe) Garlic Powder (used multiple times - see recipe) Smoked Paprika (used multiple times - see recipe) Lemon Pepper (used multiple times - see recipe) Old Bay (used multiple times - see recipe) Cayenne Pepper( used multiple times - see recipe) Smoked Paprika (used multiple times - see recipe) Sea Salt (used multiple times - see recipe) Ground Pepper (used multiple times - see recipe) Directions: Fill a large pot with water and season with sea salt. Bring water to a rolling boil and add pasta. Cook until al dente, strain, and pour into a large baking dish. Set to the side. To prepare the salmon, trim the skin and slice into 1” strips. Pour olive oil on the salmon and season with garlic powder, smoked paprika, lemon pepper, and Old Bay. Rub seasoning in well. Air fry salmon for 9 minutes at 400 degrees. While the salmon is in the air fryer start working on crab cakes. To prepare the crab cake, in a small mixing bowl, beat the egg. Then add mayonnaise, 1 Tbsp lemon juice, 2 Tbsp Worcestershire sauce and 1 tsp mustard. Place the crackers in a large baggie and abuse them with a rolling pin or chop them in the food processor or mini ninja. In a large mixing bowl, dump in the crabmeat and search crabmeat for shells. Once the crabmeat is shell free, add the cracker crumbs, then toss VERY gently (do not break the lumps). Then add the wet mixture of eggs and such, then gently toss again VERY gently (DO NOT BREAK THE LUMPS). Add 2 Tbsp Old Bay, 2 Tbsp chopped parsley, and 1 Tbsp garlic powder. Toss for the last time and DO – NOT – RUIN – THE – LUMPS! Grab handfuls of the mixture to form crab cakes (medium to large size – your choice). Place in the broiler on high for 12 minutes. The salmon should have beeped by now. It can sit there for a moment. While the crabcakes are in the broiler start working on your shrimp. To prepare the shrimp, coat a skillet with olive oil. When it’s hot, add the 2 cloves of chopped garlic. Wait one minute and then add the shrimp. Add 2 Tbsp Old Bay, 1 tsp cayenne pepper, 1 tsp smoked paprika, and 1 tsp lemon juice. Toss for one minute and add 2 Tbsp butter. Toss for an additional 4 - 5 minutes. Remove from pan and sit to the side. The crab cakes should be ready to come out of the oven. Remove and sit to the side. Grab the baking dish with the pasta in it and add the salmon, the crab cakes and the shrimp on top. Sit this to the side while you prepare the sauce. To prepare the alfredo sauce, melt ½ cup butter in the saucepan. Add cream cheese and once it’s melted and mixed in with the butter, add half and half, parmesan cheese, and 1 Tbsp garlic powder. Whisk until mixed well. Once mixed well, remove from heat to thicken up. Whisk every few minutes. Once it has the proper consistency, pour the sauce all over pasta – this will heat up your now room temperature pasta. Top it off with ground pepper and remaining 2 tbsp chopped parsley. Submitted by: Tia Turner Being from Baltimore, Seafood dishes are very common staples in our family meals. I make this dish for my family once a year, every Easter. This is not a diet dish! It’s rich and delicious! Recommend eating no more than once a year. No, I do not make my own pasta – not that fancy.

Pizza Burgers Ingredients: ½ lb Velveeta Cheese 1 lb Hamburger Meat ½ lb Chopped Ham 1 (14 oz) Can Pizza Sauce 1-2 packs of Hamburger rolls Directions: Brown Hamburger meat in skillet (pan). Ham and Cheese, you will need to grate or use food processor to mix with hamburger when done. In the skillet with the burger, mix in ham and cheese and pizza sauce. Mix well. Spoon onto hamburger roll halves. Bake on cookie sheet at 350 degrees for about 10 Minutes. Cool and eat. Submitted by: Bambie Jordan I had gotten the recipe from one of my girlfriend moms, growing up. They would invite down almost every time she would make that for supper, usually served with French fries.

Boursin Cheese Pasta Ingredients: 2 Pints Cherry Tomatoes 2 (5.2-ounce) Packages Boursin Garlic & Fine Herbs cheese 4 Cloves Garlic, minced (I use more because I love garlic) ¼ Cup Extra Virgin Olive Oil ½ tsp Crushed Red Pepper Flakes 1 tsp Italian Seasoning Salt and Freshly Ground Black Pepper 16 oz Penne Pasta 2 Cups Baby Spinach, roughly chopped ½ Cup reserved pasta water Fresh Basil Leaves, for garnish Grated Parmesan cheese, for serving Directions: Preheat the oven to 400 degrees. In a 9×13-inch baking dish, add the cherry tomatoes, Boursin cheese rounds, minced garlic, olive oil, red pepper flakes, Italian seasoning, and a generous pinch of salt and pepper. Toss to combine. Bake for 30-35 minutes until the tomatoes burst and the cheese is melted and bubbly. Meanwhile, bring a large pot of salted water to a boil. Cook the penne pasta until al dente according to package directions. Reserve 1/2 cup of the pasta cooking water before draining. Remove the baking dish from the oven. Gently smash the tomatoes and garlic with a fork. Stir everything together into a creamy sauce. Add the cooked penne and chopped spinach to the baking dish and toss well to coat the pasta in the sauce. Stir in some of the reserved pasta water a little at a time to loosen the sauce and make it silky. This may not require all the reserved water. Taste and adjust seasonings if needed. Garnish with fresh basil and serve immediately with grated Parmesan on top. Enjoy! Submitted by: Michelle Morgan My cousin made this for a family gathering and I instantly fell in love with it! It’s so easy to make and everyone always goes back for seconds. I think this is a recipe that went viral on TikTok.

Pot Pie Dough Ingredients: 4 Cups Flour 3 Eggs 1 Cup Crisco 1 Cup Water Directions: In large mixing bowl or Kitchen Aid mixer, add flour, Crisco, and eggs. Mix and add water slowly, you may need more or less. If you get too much in add small amount of flour. Mix until you can form a ball. You don't want it sticky. Form 2-3 balls, Flour counter to roll the balls one at time, until fairly thin. (it will puff up a little while cooking) You could also use to sheets of wax paper, putting ball between paper. Cut pieces into the size you want. Submitted by: Bambie Jordan This is my mother's recipe. Growing up I was the one that hand to mix and roll the dough out. But my husband bought me a Kitchen Aid Mixer, this is so much faster, lease stress on these old joints of mine. LOL

Baked Oatmeal Ingredients: 40 Servings 5 Servings 2 Cups Oil ¼ Cup Oil 4 Cups Sugar ½ Cup Sugar 8 Eggs 1 Egg 12 Cups Quick Oats 1 ½ Cups Quick Oats 8 tsp Baking Powder 1 tsp Baking Powder 4 tsp Salt ½ tsp Salt 4 Cups Milk ½ Cup Milk 4 Cups Raisins (optional) ½ Cup Raisins (optional) 4 tsp Cinnamon (optional) ½ tsp Cinnamon (optional) 10 Cans Fruit, drained 1 Can Fruit, drained Directions: Cream oil, sugar & egg. Add all other ingredients except fruit. Line bottom of pan with fruit. Pour mixture over fruit. Bake at 350° for 30 minutes. Submitted by: Kelly Heckman This baked oatmeal recipe holds special memories for me. I first collected it at a church camp in Roxbury, Pennsylvania. The simple ingredients and comforting flavors made it an instant favorite. Later, when I began working at Chambersburg Hospital, I started preparing this baked oatmeal for the cafeteria on weekend mornings. Before long, it was requested often. Warm, wholesome, and just the right balance of sweetness, it was a favorite. Over the years, this recipe has remained a reliable crowd-pleaser. Whether served fresh from the oven for a large gathering or enjoyed as a cozy breakfast at home, it represents the kind of simple, comforting food that creates lasting memories and keeps people coming back for more. A church camp favorite turned hospital cafeteria tradition, this baked oatmeal is comfort food at its very best.

Shrimp Alfredo Ingredients: 30 Large Shrimp, thawed, with or without shells 2 Cups Warm Water ½ tsp Sea Salt SAUCE Your choice of homemade or store-bought Alfredo sauce: I use Rao's Homemade Alfredo Sauce 1 Cup Cherry Tomatoes, diced ½ Cup Peppers, orange and yellow, diced ½ tsp Fresh Pressed Garlic (can substitute garlic powder) ½ tsp Onion Powder 1 Tbsp Lemon Juice ½ tsp Sea Salt ½ Cup Parmesan Cheese, grated ¼ Cup Reserved Pasta Water 4 cups of your choice of pasta - I like to use butter noodles for this entrée Directions: Prep the shrimp by removing shells and mud vein, if not bought that way. To remove the shell, pinch the tail shell between your index finger and thumb and gently squeeze the tail to crack the shell. Holding onto the tail shell, gently pull the body of the shrimp away and pull the shrimp tail out of the shell. Pull the rest of the shell off by peeling form the legs and unwrapping the body. To remove the mud vein, score the back of the shrimp from head to tail to split open the meat. you should see a dark vein, remove with fingers or rinse out with water. Faster to score all then go back and rinse all in a bowl of cold water. Once shrimp are clean, place in a bowl with 2 cups of warm water and 1/4 teaspoon of salt and let soak for 10-15 minutes. Drain and pat dry. While shrimp are soaking, cook the pasta per the instructions on their box and reserve ¼ cup pasta water before draining. You can continue to the next steps while you wait for water to boil and pasta to cook. I recommend 1 teaspoon of sea salt per 3 cups of water. Wash and dice the cherry tomatoes and dice the peppers and set aside. Prepare the sauce by placing all ingredients, except tomatoes and peppers, into a bowl and whisk until completely incorporated, set aside. If you want your sauce less thick, add pasta water. 1-2 tablespoons at a time to get your desired consistency. For the veggies, add 2 tablespoons of extra virgin olive oil and 2 tablespoons of butter to the pan, heating over medium low heat until butter is melted. Sauté the peppers and tomatoes for 3-4 minutes. Stirring occasionally. They should begin to get a nice char, and the tomatoes will split if not already cut. Add the shrimp to the veggies. Let the shrimp cook on one side 1-2 minutes, then flip and cook another 1-2 minutes. You want then to become opaque and stay tender. Add ½ teaspoon fresh pressed garlic in the last 30 seconds and cook until fragrant. DO NOT let the garlic burn or turn brown. Combine the drained pasta, sauce, cooked shrimp and veggies. Submitted by: Melissa Myers No special importance except that my whole family loves it, even my 5-year-old! I like to try new recipes and make it my own per my taste preference. It is a recipe that I originally found online, but I have changed a few things for my liking!

Chicken Croquettes Ingredients: Approx. 4 Cups Chicken, cooked and shredded (I like to use breasts) 6 Tbsp Butter 6 Tbsp Flour 1 Cup Milk 1 Cup Chicken Broth (use the broth you cooked the chicken in for extra flavor, if possible) Salt and Pepper, to taste 1-2 Tbsp Parsley 1-2 Eggs, whisked 1-2 Cups Plain Breadcrumbs (season with salt, pepper, etc. as you desire) Directions: If not already completed, cook and shred your chicken. Melt butter in a medium saucepan. Add flour on low heat and cook until combined to make a roux/paste. Whisk in the milk and broth. Once combined, add salt and pepper to taste. Gently simmer to desired thickness. Pour most of your sauce over the 4 cups of shredded chicken. You don't want it too wet or too dry that it falls apart when trying to make balls. I like to save a little to serve on top of the croquettes, or you can make extra if needed. Add parsley and mix. Your hands work best once it cools off a little. Refrigerate the mixture for about 10 - 20 minutes. Form balls roughly the size of a large meatball, or to your desired size. Dip each ball into the egg and then coat in breadcrumbs. Place on a lined or sprayed baking sheet and bake for approximately 15 minutes at 400 degrees. I like to spray the croquettes with a bit of cooking spray, so they get a bit crispier. (You can also deep fry them if you desire, but I've never done this.) This recipe also freezes well once the balls are formed, either before or after you bake them. Submitted by: Cassie Mountz This recipe is originally from a Farm Women Cookbook, with a few of my own modifications for ease and clarity. If you're not familiar, Farm Women (formally Society of Farm Women) is a group "dedicated to the appreciation of rural life." My grandmother was a member many years ago. I have memories of her and my mom both making this recipe when I was growing up. Now that I have a family of my own, I make this recipe. It brings back memories of my childhood and is something my husband and toddler both love! It's a much healthier version of chicken nuggets.

Spaghetti Bolognese Ingredients: ¼ Cup Extra Virgin Olive Oil 1 ½ lbs Ground Beef Chuck 1 ½ lbs Ground Veal ½ lb Ground Mild Italian Sausage 2 White Onions, chopped 2 Carrots, chopped 6 Garlic Cloves, thinly sliced Kosher Salt Fresh Ground Pepper ½ Cup Tomato Paste 1 Small Bunch Thyme 1 Sprig Rosemary 1 Cup Dry Red Wine (or use beef stock) 2 Cups Beef Stock 2 Cans Whole Peeled San Marzano Tomatoes, crushed by hand (28 oz cans) 1 Pecorino Romano cheese rind, 3-inch piece, plus shaved cheese for topping 1 lb Spaghetti Directions: Heat a large Dutch oven over high heat. Add olive oil, beef, veal, and sausage. Break up meat while cooking until very well browned, approximately 8 minutes. Remove the meat to a plate and leave fat in the pan. Pulse the onions, carrots, and garlic in a food processor until the size of small pebbles. Add to the fat in the Dutch oven and cook. Stir until soft, approximately 6-8 minutes. Season with salt and pepper. Return the meat and any juices to the Dutch oven. Stir in the tomato paste and cook, stirring until brick red, about 10 minutes. Tie the thyme and rosemary together with kitchen twine. Add the wine to the Dutch oven and cook until reduced by half, about 3-4 minutes. Add the stock, tomatoes, herb bundle, and cheese rind. Cover and simmer over medium-low heat until thickened, about 1 ½ hours. Season with salt and pepper. Cook the pasta in salted water approximately 20 minutes before serving. Drain and toss with some of the sauce and top with shaved cheese. Refrigerate leftover sauce for up to 3 days or freeze for 1 month. Submitted by: Frank Mesaros I’ve been making Geoffrey Zakarian’s bolognese sauce for years. It’s very good. For the wine, I use Moten Cadet red.

Stuffed Shells Ingredients: 20 Jumbo Pasta Shells, cooked to package instructions ½ Medium Onion, chopped 3 Garlic Cloves, minced 1 tsp Salt, divided ½ tsp Freshly Ground Black Pepper, divided ¼ tsp Dried Oregano 3 Cups Marinara Sauce (I love Rao's for this dish) 15 oz Ricotta Cheese 1 Large Egg 1/3 Cup Parmesan Cheese (best freshly grated) 3 Cups Mozzarella Cheese, shredded and divided (I love to grate my own) ¼ Cup Fresh Parsley, plus more to garnish (I use a tbsp of dried instead) Directions: Preheat oven to 375˚F. Cook shells in salted water according to package instructions (stirring several times to keep the pasta from sticking to the pot), then drain and fill pot with cold water to stop the cooking process and keep shells from sticking to each other. For the red sauce, in a deep pan over medium-high heat, add 1 Tbsp olive oil and sauté chopped onion until softened and golden (3-5 min). Add minced garlic, ½ tsp salt, ¼ tsp pepper, and ¼ tsp oregano. Sauté another 1 minute, stirring constantly until garlic is fragrant. Add 3 cups of marinara and bring to a uniform boil, then simmer for 2 minutes, and pour the sauce into the bottom of a 9×13 casserole dish. For the cheese filling, in a large bowl, add ricotta cheese, 2 cups mozzarella cheese, parmesan cheese, egg, ¼ cup parsley, ½ tsp salt, and ¼ tsp black pepper. Stir until well combined. To stuff the shells, use about ½ an ice cream scoop or just until the shell is filled (do not overstuff). Place them in the casserole over the marinara sauce in a single layer. Sprinkle the remaining 1 cup of mozzarella cheese over the top. To bake, cover with foil and bake for 30 minutes. The sauce should be bubbling at the edges. Remove foil and broil for 2-4 minutes to lightly brown the cheese. Remove from the oven and garnish with parsley to serve. To Refrigerate: Assemble, cover with foil, and refrigerate unbaked stuffed shells within 2 hours for 1-2 days, then bake as directed, adding 5 minutes to the bake time if baking a chilled casserole. You can also refrigerate a fully cooked and cooled casserole. To Freeze: Fully assemble shells in a casserole dish (without baking), cover tightly with foil, and freeze up to 3 months. Bake from frozen (covered with foil) at 375˚F for about 45-55 minutes. To Reheat: Warm portions in the microwave or oven until shells are heated through to 165°F and cheese is melted. *Reheating tip: Pasta tends to get dry when reheated, but here’s a simple trick that could be used to retain moisture: Add a drizzle of water (marinara or broth) over your food before reheating. Also, to prevent splatter, we highly recommend using a plate cover. Submitted by: Kristi Bowman My friend gave me the recipe because she knows stuffed shells are one of my favorites. It is from Natasha's Kitchen. I have her cookbook as well and make many of her other recipes. I have not had a bad one yet.

Overnight Cheese & Egg Casserole Ingredients: Directions: 1 lb Pork Sausage Cook sausage in a skillet over medium high heat until evenly browned. 1 5.5 oz Package Seasoned Croutons Drain, crumble, and set aside 1 ½ Cups Cheddar Cheese, shredded In a lightly greased 9x13 baking dish arrange croutons in a single layer 1 Cup Swiss Cheese, shredded Layer all cheeses with sausage on top 1 Cup Monterey Jack Pepper Cheese, shredded In a large mixing bowl, beat together eggs, half & half, milk, onion 1 Pint Half & half Add salt and pepper to taste 8 Eggs Pour into baking dish and refrigerate overnight 1 ½ Cups Milk Next morning, bake in an oven preheated to 350° for 45-60 minutes 1 ½ tsp Dry Mustard Let sit for 20 minutes before serving 1Tbsp Dry Onion, minced Salt and Pepper to taste **any combo of cheese works Submitted by: Kelly Stultz Made for breakfast with coworkers, friends, and family

Alfredo Sauce Ingredients: ½ Cup Butter 8 oz Philadelphia Cream Cheese 2 Cups Whole Milk 6 oz Parmesan Cheese, grated Seasonings below add to taste: Pepper Dried Oregano Dried Basil Garlic Powder Directions: In a saucepan melt the butter and cream cheese. Whisk in the milk and then add the grated parmesan cheese. Once all is melted and whisked together start to add in the dried seasonings to taste: pepper, dried oregano, dried basil, and garlic powder. Turn the heat to low and keep stirring until it begins to thicken. Can add this to Pasta, Veggies, etc. Submitted by: Lindz Harris This recipe was passed down from a dear friend Mary.

Side Dishes

Nat’s Shrimp and Veggie Stuffed Zucchini Ingredients: 1 Zucchini, extra large 4 Tbsp Olive Oil, divided 6 Cloves Garlic, finely chopped 1 Shallot, finely chopped ½ lb Large Shrimp, shelled, deveined, and cut in half 1 Large Tomato, peeled, seeded and diced 8 Cremini Mushrooms, quartered ¼ Cup Parmesan Cheese, grated 8 Leaves Fresh Basil, torn Ground Black Pepper, to taste Kosher Salt, to taste Garlic Powder, to taste 4 Tbsp Parmesan Cheese, grated and divided Directions: Preheat the oven’s broiler and set the oven rack about 6 inches from the heat source. Grease a baking sheet. Cut zucchini in half lengthwise and scoop out seeds and pulp, leaving a thick shell of flesh. Brush both halves of zucchini with 1 tablespoon olive oil and place them cut-side down onto the prepared baking sheet. Bake until zucchini is hot and beginning to release beads of moisture, 5 to 10 minutes. Remove zucchini from the oven. Preheat the oven to 450 degrees F (230 degrees C). Heat 2 tablespoons olive oil in a skillet over medium-low heat. Cook and stir garlic and shallot until translucent, about 5 minutes. Remove from heat and let cool. Place remaining 1 tablespoon olive oil, shrimp, tomato, mushrooms, ¼ cup Parmesan cheese, basil, and cooked garlic and shallot into a bowl, and stir to mix. Season with salt, pepper, and garlic powder. Stuff the mixture into zucchini halves and sprinkle each zucchini with about 2 tablespoons Parmesan cheese. Bake stuffed zucchini in the preheated oven until cheese is browned and filling is cooked through and hot, about 20 minutes. Submitted by: Natalie Rebman I created this recipe a long time ago and posted it on the allrecipes site. It’s perfect for overgrown zucchinis, so good time of the year for it, too!

Cowboy Chicken Pasta Salad Ingredients: 12 oz Rotini or Penne pasta 2 Cups cooked chicken, shredded or diced 1 Cup cherry tomatoes, halved 1 Cup corn (frozen/thawed or canned) ½ Cup black beans, drained and rinsed 1 Cup bell pepper, diced (mixed colors) ½ Cup red onion, finely chopped 1 Cup cheddar cheese, shredded 1 Cup ranch dressing ½ Cup BBQ sauce 1 tsp Chili powder Salt and pepper to taste Directions: Boil pasta in salted water until al dente. Drain and rinse under cold water to stop cooking. In a large bowl, combine cooked pasta, chicken, tomatoes, beans, corn, bell pepper, red onion, and cheddar cheese. In a small bowl, whisk together ranch dressing, BBQ sauce, chili powder, salt, and pepper. Pour dressing over pasta mixture and toss until evenly coated Cover and refrigerate at least 30 minutes (or up to 4 hours) to let flavors meld Enjoy chilled as a side or main dish Add jalapenos for heat, swap cheese for a sharper variety or use a different pasta shape. For a vegetarian version, replace chicken with extra black beans or lentils. Submitted by: Ashley Smydo I found the recipe online as I am always looking for recipes to try that are kid friendly with picky eaters and this one was a favorite and a big hit in my household.

Baked Corn Ingredients: 2 Cans (15-15.25 oz) Creamed Corn 2 Cans (15-15.25 oz) Corn 4 Eggs 6 Tbsp Flour 6 Tbsp Butter, melted 1/3 Cup Sugar ½ tsp Nutmeg 1 Cup Evaporated Milk Directions: Beat all ingredients together. Pour into a greased baking dish. Bake for 45 – 60 minutes at 350 degrees. Submitted by: Kelly Stultz Like to make for a Holiday side dish. My family seems to like this more than the recipe that uses the Jiffy cornbread mix.

Haluski Ingredients: 1 Small Head of Cabbage (or ½ large head) 1 Sweet Onion 1 Stick Butter 1 Bag Egg Noodles Salt and Pepper, to taste Directions: Cook the cabbage with butter and salt until cooked down. This may take 10 - 15 minutes. Add onions and continue stirring and mixing in the pan. While the cabbage is cooking, boil the egg noodles per directions on bag. Once the noodles are done, strain and put in the pan with your cabbage and onions. Mix well and add salt and pepper to taste. Submitted by: Shannon Lynch This recipe has been passed down from my Polish side of the family for over 4 generations. It is one of my go- to comfort foods and is super cheap & easy - reflective of the time when many families were poor in Poland / Czech and needed to rely on pantry staples. Pictured is a meal I made with the haluski while away at school.

Desserts

Chunky Peanut Butter Cookies Ingredients: 2 Cups Flour 1 tsp Baking Powder ½ tsp Baking Soda 2 tsp Corn Starch ¼ tsp Salt ½ Cup Sugar ¼ Cup Brown Sugar 2 tsp Vanilla ½ Cup Butter, melted ½ Cup Peanut Butter, smooth 1 Egg 1 Cup Semi-Sweet Chocolate Chips 1 Cup Peanut Butter Chips 1 Cup Peanuts, shelled & peeled Baking spray Directions: Preheat oven to 350 degrees In Bowl #1, mix flour, baking powder, baking soda, corn starch, and salt. In Bowl #2, mix sugar, brown sugar, vanilla, melted butter, and peanut butter for 5 minutes. Slowly mix in the egg. Combine ingredients from both bowls and then add in the chocolate chips, peanut butter chips and peanuts. Mix until they are well distributed throughout the dough. Create dough balls and place them on parchment paper. Refrigerate for 30 minutes. Spray baking sheet with baking spray and place the refrigerated dough balls on the baking sheet. Place baking sheet on middle rack in oven and bake for 11 minutes. Remove cookies from oven and place them on a cooling rack. Submitted by: Tia Turner I've been baking these cookies for about 20 years. They recipe was introduced to me by a young lady who I used to mentor. I refined it to my family's preference, and they are guaranteed to be baked every Christmas Holiday.

Oatmeal Chocolate Chip Cookies Ingredients: 2 Sticks Butter (room temp/soft but not melted) ½ Cup White Sugar 1 Cup Light Brown Sugar 2 Eggs 2 tsp Vanilla 1 tsp Baking Soda 1 ½ tsp Cinnamon 1 ½ Cups Oatmeal 1 ½ Cups Flour 1 Bag Chocolate Chips Optional add ins: 2 scoops of vanilla protein powder and/or 2 tbsp ground flax seed. For a fluffier cookie, add 1 tsp baking powder Directions: Preheat oven to 350F degrees. Combine butter and both sugars. Mix until well combined and creamy. Add the eggs and vanilla and mix well. Add the dry ingredients: baking soda, cinnamon, oatmeal, and flour, including optional add ins if desired: protein powder, ground flax seed and/or baking powder. Once well combined, fold in your chocolate chips. If you do not add the baking powder, the cookie tends to be a more lacey, flat, chewy but crispy edged cookie. With baking powder, it typically gives a fluffier, chewy but crispy edged cookie. Submitted by: Vanessa Rodriguez I created this recipe a few years back because I was craving an oatmeal cookie but wanted a way to add even more protein and healthy stuff too it without ruining the flavor. The end result was a cookie that my kids always request now (and even as adults, they are picky eaters)! I've had people ask me for my recipe or for me to make them some. No one even noticed the healthy add in's and were surprised when I told them they were in there!

Arroz con Dulce PuertorriqueñoIngredients: 1 Cup Rice, medium or short grain, rinsed 2 Cans (13.5 oz) Coconut Milk 1 Can (12 oz) Evaporated Milk 1 Can (15 oz) Cream of Coconut ¼-1 Cup Raisins, optional ¾ Cup Light Brown Sugar ½ Tbsp Vanilla Extract 2 Tbsp Butter ¼ tsp Salt (a pinch) 1 Cup Coconut, shredded 1 tsp Whole Cloves 5-6 Cinnamon Sticks 4-5 Star Anise 1-inch Fresh Ginger Skin, peeled 1 ½ Cups Water Ground Cinnamon, sprinkled on top of rice pudding. Directions: Add the rice to a mixing bowl and add enough water to cover. Using your hands, swirl the rice (the water will become cloudy) and then rinse the rice. Repeat the process until the water turns clear. Add new water and leave the rice soaking in the water for 3 hours or overnight. After the rice has rested in water for a minimum of 3 hours, drain it and set it aside until ready to use. If adding raisins, rehydrate raisins in 2 tablespoons of rum, brandy or plain water for 20 minutes. Next, for the tea, in a saucepan, add a cup and a half of water and heat over medium heat. Add the cinnamon sticks, whole cloves, star anise, and fresh ginger. Brew the tea for 10 minutes or until a beautiful golden hue has formed. Set aside until ready to use. To make the Arroz con Dulce, add the coconut milk, evaporated milk and salt to a caldero (dutch oven pot) over medium heat. Stir the milk and allow it to heat for 2 minutes. Add the vanilla extract and butter to the pot. Using a colander, drain the tea into the pot and stir. Reserve the cinnamon sticks from the tea and add them to the pot for extra flavor. Discard the "rest of the tea" contents. Add the rice and stir. Add coconut flakes with the rice. Lower the heat to medium-low. Cook the rice pudding for 35-40 minutes, or until the rice is perfectly tender. VERY IMPORTANT! Stir the rice every 2-5 minutes while it is cooking or it will stick to the bottom and burn. If the bottom burns, the whole pot will be a loss, and you will have to start all over again! So make sure to stay on top of your rice pudding and stir often, very often. Once the rice has fully cooked, add the cream of coconut milk and stir again. Add the raisins with the brandy, rum or water they have been soaking in. Stir again. You will notice the mixture will start to thicken more, and the surface will also start to create bubbles as it continues to thicken. At this point, you will have to continuously stir the mixture. Double-check that the rice has fully cooked by tasting a small teaspoon of it. When you are sure the rice has completely cooked through and it is not in the least bit hard, then and only then add the brown sugar to the mixture and stir. to incorporate well. The mixture is really going to thicken more and more. Continue stirring every 30 seconds. Pouring the Arroz con Dulce into Molds: You can use a glass mold, casserole dish, aluminum pans or large plates. If you would like to serve individual servings, use small glasses, condiment bowls or ramekins. Now that the rice pudding is done, immediately pour into whatever mold or molds you will be using. Allow the rice pudding to cool on your kitchen counter before refrigerating. Once the pudding has cooled, cover and place it in the refrigerator to fully chill for a few hours or overnight. When you are ready to serve, uncover and sprinkle the top with ground cinnamon. Notes: * Do not eat the cinnamon sticks that have cooked with the pudding, they are only there for flavoring. * The pudding will continue to thicken in the refrigerator as the rice continues to soak the milk. This is normal and how Puerto Rican Rice Pudding is traditionally served. * Arroz con Dulce Puertorriqueño is normally served on the thicker side. If you prefer a wetter, thinner, or more “soupy-like” rice pudding, turn off the stove a few minutes after the rice has fully cooked and all the ingredients have been well combined. Original recipe by: Catherine Arena with some minor tweaks. Submitted by: Suly Perez This recipe is a staple in Puerto Rico during the Holidays, and it is my favorite Christmas meal dessert. It has been passed down through generations and, while everyone has their own version, this one resembles my family's recipe the most. I hope you enjoy it.

Peanut Butter Yummies Ingredients: 1 Box Yellow Cake Mix ¾ Cup Milk ½ Cup Peanut Butter 1 Cup Semi-Sweet Chocolate Chips Directions: Preheat oven to 350°. Mix cake mix, milk, and peanut butter until blended. Stir in chocolate chips. Drop onto baking sheets and bake for 10-12 minutes. Submitted by: Kelly Stultz My mom made them when I was a kid at Christmas time.

Margarita Cake Ingredients: 1 ½ Cup Pretzels, coarsely crushed ½ Cup Sugar 1/3 Cup Butter, melted 1 Box White Cake Mix 1 ¼ Bottled Non-alcoholic Margarita Mix 1/3 Cup Applesauce 1Tbsp lime peel, grated (about 1 lime) 3 Egg Whites 1 Container (8 oz) Cool Whip, thawed Shortening or Butter, for bottom of cake pan Flour, to dust bottom of cake pan Additional grated lime peel for decoration if desired Directions: Heat oven to 350 degrees. Grease bottom only of a 13x9 cake pan with shortening and lightly flour. Discard any extra flour in the pan. In a medium bowl, mix crushed pretzels, sugar, and butter. Sprinkle evenly on bottom of the pan, press gently, and set aside. Next, in a large bowl mix together the cake mix, nonalcoholic margarita mix, applesauce, grated lime peel, and egg whites with a mixer for 30 seconds on high. Then, turn the mixer to medium for 2 minutes. Once all ingredients are blended together, pour over the pretzel mixture in the cake pan. Place cake pan into the oven and bake for 35 to 40 minutes or until light golden brown. Cool completely for about 2 hours. Frost with whipped topping and sprinkle with lime peel. Store covered in refrigerator until ready to serve. Submitted by: Lindz Harris This is my favorite desert my mom would make and take to our summer Parrot Head gatherings (Jimmy Buffet Groupies) It's 5'oclock Somewhere. Enjoy.

Shoo-fly Pie Ingredients: Crumbs 1 Cup Flour ¾ Cup Brown Sugar 2 Tbsp Crisco Mix all ingredients, working into fine crumbs. Reserve ¾ cup and set aside. Filling 1 Cup Molasses ¾ Cup Hot Water 1 Egg, beaten 1 tsp Baking Soda, dissolved in ¼ cup hot water 1 tsp Cinnamon Directions: Mix crumb mixture and all liquid together. Pour into a 9-inch pastry-lined pan. Sprinkle reserved crumbs on top. Bake 5 minutes at 400°F, then 30 minutes at 375°F. Submitted by: Kelly Heckman Growing up in Southern York County, Pennsylvania, Shoo Fly Pie was a staple at every bake sale, family gathering, and community event. It was one of those desserts that always seemed to bring people together. Ironically, my mom hated making Shoo Fly pies because they never seemed to turn out quite right for her. Years later, when I went to college and had to give a cooking demonstration, I chose Shoo Fly Pie as my featured recipe. I spent time perfecting the process, and the result was a recipe that has never failed me. With its rich molasses filling and buttery crumb topping, this pie captures the comforting flavors and traditions of Pennsylvania Dutch country. Every time I bake one, I'm reminded of home, the bake sales of my childhood, and the recipe that finally made Shoo Fly Pie foolproof in my kitchen. A sweet taste of Southern York County tradition, made with a recipe that's been tried, tested, and trusted for years.