recipe scrapbook

April 29, 2008

Blueberries Are Our Friends

Filed under: ashley, recipes — Ashley @ 4:48 pm

Yesterday was National Blueberry Pie Day.  I love most kinds of pie, and I think blueberry is a great spring and summer dessert.  Last summer one of my new neighbors shared a piece of her homemade blueberry pie with me.  It was absolutely delicious, so I’ve asked her to share the recipe with me in celebration of National Blueberry Pie Day.  I hope mine comes out as good as hers.

Mary Lou’s Blueberry Pie

1 pre-made frozen deep dish pie crust, with roll out top
5 cups of fresh blueberries
3 ½ tablespoons of cornstarch
½ tablespoon of flour
¼ teaspoon of salt
½ teaspoon of cinnamon
1 cup of sugar
1 ½ tablespoons of butter
2 tablespoons of lemon juice
½ cup of water


  1. Prepare your pie crust as directed; set aside.
  2. In a saucepan, combine 3 cups of blueberries, cornstarch, flour, salt, cinnamon, sugar, butter, lemon juice, and water.  Bring to a boil.  Cook until blueberries are tender or pop, and a nice blueberry syrup has formed.
  3. Let cooked blueberries slightly cool so syrup can begin to thicken.
  4. Add remaining 2 cups of uncooked fresh blueberries to prepared pie shell.
  5. Top blueberries in pie shell with cooked blueberry mixture.
  6. Cover pie with roll out pie cover.  Be sure to cut slices in top for ventilation.
  7. Bake pie for 20 minutes at 325 degrees.
  8. Allow pie to cool before serving.

That’s it for me, until next time…

April 28, 2008

What’s In A Name?

Filed under: cookbook ideas, keepsake cookbooks — Ashley @ 4:19 pm

When you get a Secret Ingredients Keepsake Cookbook, you have the ability to name your creation what ever you’d like to.  Of course you can always go with classic cookbook names like “Our Family Cookbook” or “Recipes from the Heart”.  But why not step it up a notch and make the name of your cookbook super creative? 

You can use the classic titles as a base, and then add your family name to personalize it; “The Davis Family Cookbook” or “Grandma Pat’s Recipes from the Heart” are just a few variations that come to mind.  You can always create cookbook titles based on what the cookbook is being used for such as “Christmas with the Harris Family” or “Who’s In the Kitchen?: Dan and Alice are getting married!”.  Or take a hint from your favorite cooking show and name your cookbook like a star: “Cooking with Lisa Hollenbeck”, “In the Kitchen with Bob Cole”, or “A Taste of Italy: Angela Manzetti’s Culinary Creations”. 

The sky’s the limit when it comes to creative cookbook titles.  Pick your brain and see what extra personal touch you can add to your Secret Ingredients Keepsake Cookbook

That’s it for me, until next time…

April 17, 2008

Mother’s Day with Ease

Filed under: gift certificate, gift ideas — Ashley @ 1:38 pm

In less than a month, we will all take a moment to honor those special ladies in our lives… our Mom’s.  Mother’s Day is May 11th.

Breakfast in bed and beautiful flowers are nice presents, but why not go the extra mile for Mom and give her a Secret Ingredients Gift Certificate.  With our gift certificates there’s no need to run to a local shopping mall, or pay the extra price for shipping while you anxiously bite your nails wondering if the gift will be delivered on time.  It’s the perfect Mother’s Day gift with ease.

We offer gift certificates in any dollar amount.  Gift certificates can be used for Heirloom and Keepsake Cookbooks, as well as Cookbook Kits.    If you’re having trouble figuring out the best dollar amount, feel free to contact a Secret Ingredients Customer Service representative.  We’re available via our Customer Service line at toll free 866-697-3247, or you can email us at We’ll be happy to help you determine the best gift certificate amount to best suit you and your Mom’s needs.  Also, once you place your gift certificate order, you can expect to receive it via email within 12-36 hours.

That’s it for me, until next time…

April 14, 2008

Welcome Home!

Filed under: ashley, recipes — Ashley @ 2:20 pm

By now you all know my fiancé does most, if not all, of the cooking at our house.  Last weekend he went away to a culinary conference for a week, so I decided to surprise him with a home cooked meal on the table when I picked him up from the airport.  That night we dined on my own special version of Chicken Parmesan, served on a bed of spinach linguini, and I even stopped by his favorite restaurant and picked up a slice of Crème Brule Cheesecake for dessert; he absolutely loves it.  Of course I could have made dessert for him too since desserts are my specialty, but you’re only going to get one labor of love from me in the kitchen at a time. 

The meal turned out great!  I was proud of my efforts, and he was too.  Here’s the recipe, hope you enjoy it.

AJ’s Chicken Parm

4 skinless boneless chicken breasts
Black pepper
Cayenne pepper
Poultry seasoning
Italian seasoning
Garlic salt
Seasoning salt
1/2 tablespoon butter
Italian flavored bread crumbs
1 package of mozzarella cheese
2 cups of shredded cheddar cheese
1 jar of tomato sauce
1 can of diced or sliced tomatoes (drained)
1 jar of Parmesan cheese
1 package of spinach Linguini


  1. Place cleaned chicken breast into a casserole dish.
  2. Use seasonings and season chicken breast to your liking.  Dollop with butter to add extra element of moisture and tenderness.
  3. Sprinkle enough of the Italian flavored breadcrumbs to cover the top of the chicken breast.
  4. Sporadically cover the top of the coated chicken breast with a few thin slices of mozzarella.  Also sprinkle 1 cup of cheddar cheese on top of mozzarella.
  5. Spoon tomato sauce and diced or sliced tomatoes on top.
  6. Top sauce with larger, thicker slices of mozzarella.
  7. Add another layer of sauce and tomatoes.
  8. Top sauces with remaining cheddar cheese.  Cover cheese with Italian seasoning.
  9. Cover casserole dish with foil.
  10. Bake in oven for two hours on 345 degrees.
  11.  Remove from oven and cover entire casserole surface with Parmesan cheese.  Turn off oven and put casserole dish back in allowing Parmesan to warm, melt, and brown in cooling oven for 15 minutes.
  12. While the Chicken Parm is finishing, boil your spinach linguini noodles.

I like to serve one of the chicken breast, with all that great sauce and gooey cheese, on a bead of the linguini noodles along side a nice crunchy piece of garlic bread.  Enjoy!

That’s all for me, until next time…

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