Print Your Own Wride's Guide Cookbook

Thanks to Google Drive, I'm including links to the cookbook files so that you can print your very own copy of Wride's Guide to Good Home Cookin'!

Materials:

Besides a printer, you'll need:

• a 2" binder with clear sleeve for cover

• 80-120 lbs. cardstock for cover and dividers

• 20 lbs. printer paper

• 3-hole punch

Optional: 70 sheet protectors (for both dividers and interior recipe pages). The dividers print file includes DIY tabs, so you can choose to attach matching tabs to the dividers for a papercrafty-look (see images at end of post), OR slip divider pages into sheet protectors. *I highly recommend that all the recipe pages are put in sheet protectors, unless you're an immaculate cook without elvish helpers.

 

Easy access to all cookbook files:

Wride's Guide to Good Home Cookin': all files in a Google Drive folder

 

All the pieces-parts of the cookbook:

Exterior: Cookbook Cover (full color, print on cardstock)

Interior: Cookbook Dividers (full color, print on cardstock, single-sided)

Interior: Original 2006 Recipes (b/w, print on regular printer paper, double-sided)

Interior: Additional 2008 Recipes (b/w, print on regular printer paper, double-sided)

 

Please enjoy this recipe collection worth hoarding, but also worth sharing. Bon Apetit!

 

 

* Alana Lee retains the copyright to the cookbook files and all images contained therein. These files are for non-commercial use only--meaning you aren't going to sell the files/images or sell any cookbooks created with these files. Thanks for being honest. 

Better-Than-Tollhouse Chocolate Chip Cookies

Ingredients:

1 c. butter, softened
3/4 c. sugar
3/4 c. brown sugar, packed
1 t. vanilla
2 large eggs
2-3/4 to 3 c. all-purpose flour
1 t. baking soda
1 t. salt
Chocolate chips

Mix butter, sugar, brown sugar and vanilla. Add eggs one at a time, beating thoroughly. Add soda, salt and 2 cups flour and mix. Add remaining flour 1/4 c. at a time until desired consistency is reached (dough should be slightly tacky when you touch it, and little or no dough should remain on your finger if you touch it). Stir in chocolate chips.

Bake 9-11 minutes at 375 degrees.

I like to use milk chocolate chips and Heath toffee bits. So yummy.

Seductive Chocolate Chip Cookies

Ingredients:
1 c. butter
1 c. butter-flavored Crisco
1 c. granulated sugar
1-1/2 c. brown sugar
1 T. pure vanilla
2 eggs
4 c. all-purpose flour
1 t. baking powder
1 t. soda
2 t. salt
1 pkg chocolate chips

Preheat oven to 375 degrees. Cream together butter, Crisco, both sugars, vanilla and eggs until light and fluffy. Stir in flour, soda, baking powder and salt until well blended. Add chocolate chips. Drop by teaspoon and bake for 8-10 minutes, until golden.

Strawberry Cucumber Limonade

This stuff is the best lemonade I've ever sipped--seriously. I've been a fan of cucumber lemonade for over a year. And then I decided to mix two of my favorite flavors. The thought of adding cucumber and strawberry together was pure genius, if I may say so. It is totally worth the effort!!

Strawberry Cucumber Limonade (Lime-uh-nade)

by Alana Lee

Ingredients

3/4 c. sugar

2 T. lime juice

3/4 c. less 2 T lemon juice

3-3/4 c. cold water

few dashes salt (optional)

2 T. cucumber juice

1/2 c. strawberry puree.

a handful or two of ice cubes

Directions

1. Pour sugar and water into pitcher.

2. Pour 2 T of lime juice into a glass measuring cup. Now add lemon juice until lime-lemon mixture equals 3/4 c. Add to sugar water.

3. Add a dash or two of salt if desired. (Sometimes I do, and sometimes I don't.)

4. Whisk well until sugar is dissolved.

5. Peel and slice half a cucumber and puree it in a mixer. Strain the pulp out using cloth or mesh fabric. Stir in cucumber juice

6. Cut of the stems of fresh, juicy strawberries and puree in mixer. Add 1/2 c. strawberry puree.

7. Whisk in ice cubes and serve.

Hint: Puree and drain pulp of one cucumber and store in fridge in a mason jar for easy mixing next time.

Recipe: Lala's Limonade #2

This is the easier version--no boiling water to dissolve the sugar.

LaLa's Limonade #2

Ingredients

3/4 c. sugar

2 T. lime juice

3/4 c. less 2 T. lemon juice (*see Step 2 under Directions)

3-3/4 c. cold water

few dashes salt

Directions

1. Pour sugar and water into pitcher. 
2. Pour 2 T. of lime juice into a glass measuring cup. Now add lemon juice until lime-lemon mixture equals 3/4 cup. Add to sugar water.
3. Add a dash or two of salt.
4. Whisk well until sugar is dissolved. 

Recipe: Chicken Enchilada Soup #1

Our good friends make the best chicken enchilada soup. I didn't have their recipe, so I created this one. My husband LOVED it, and so did the kids!

Chicken Enchilada Soup

by Mrs. Lee

Ingredients

1 lb. chicken breast, whole, sprinkled with Lawry's Garlic Salt

1 T. olive oil (optional)

1 c. water

1 can Cream of Chicken soup

1 T. minced onion

1/4-1/2 t. cumin

1 can red enchilada sauce, mild

1 small call green chilis, diced

~~~~

1 c. cheddar cheese, shredded

1 c. sour cream

~~~~

Toppings:

1 can olives, sliced

sour cream

extra shredded cheese

tortilla chips

Directions

1. Cook chicken in a frying pan (in olive oil, if desired). Remove chicken and set on cutting board. Deglaze frying pan by adding 1 c. water; pour into large sauce pan. Dice chicken and add to sauce pan.

2. Add cream of chicken, minced onion, cumin and enchilada sauce to chicken. Stir well. Bring to a boil. Turn heat down to low and simmer for 5-10 minutes.

3. About 5 minutes before you plan to eat the soup, add sour cream and cheddar cheese to soup. Mix well until cheese is completely melted. (Do not bring to a boil or cook longer than 5 minutes once you add the cheese or sour cream since we don't want these ingredients to turn grainy or become curdled.)

4. Serve soup topped with olives, sour cream, cheddar cheese and tortilla chips.

Cook's Note: Many other recipes call for masa harina, a special corn dough that is dried and made into flour (NOT corn meal). This one is easy and you can make it without the masa harina. Also, other recipes call for green enchilada sauce. Use whatever your preference is.

Recipe: Grandma's Tomato Soup

This isn't MY grandma's recipe, someone else's grandma. You won't ever buy the canned stuff again! Not only is this cheaper than Tomato soup from a can, it is much tastier!

Grandma's Tomato Soup

Ingredients

2 T. butter

1 T. flour

-----

8 oz. can tomato sauce

1-1/4 c. water

1/8 t. salt

1 T. sugar

Directions:

Melt butter and flour together in a medium saucepan. Once melted, add rest of ingredients and whisk well. Bring to a boil and let simmer one minute.  Makes 2-3 servings.

Cook's Note: you can add 1 c. egg noodles if you wish.