Recipe Exchange

Finding a home means much more than buying a house. It's about finding a community that welcomes you. It's about feeling a connection to the people and places around you. It's about knowing you make a difference.

Each year, the Chesser family hosted a golf party at their house, and every year our friends and family  made a tradition of outdoing each other with recipes. Now we have met even more friends, agents, customers and clients with fabulous recipes that they have offered to share.

It's just one of the things that makes us grateful to have found our home here in Central New York.

We would like to share some of those recipes with you.  ENJOY!!

Blueberry Crunch Cookies
Courtesy of Michele Westlund, Burnt Store Marina 

Preheat oven to 350

1c. melted butter
2c. white sugar
2 tsp vanilla
1/2 tsp salt
1 1/2 tsp baking soda
2 large eggs, beaten
2 1/2c. flour
1c. dried blueberries
2c. ground steel cut oatmeal (not instant)
Mix butter, sugar, vanilla, salt, and soda in a bowl. Mix well.
Add eggs, add flour in 1/4c. increments. Stir in the blueberries.
Add the oatmeal and combine.
Dip you hands into cold water and roll the dough into walnut size balls.
(The cookies do spread, so do not make the balls any bigger....sorry)

Place 12 balls on a cookie sheet.
Bake 10-12 minutes. Cool on the cookie sheet and then place onto a rack to completely cool.
These cookies freeze well.


Oyster Bruschetta


Courtesy of Michele Westlund, Burnt Store Marina

8 tbsp EVOO (extra-virgin olive oil)
2 tsp minced garlic
2 tbsp chopped fresh parsley
2 tsp coarsely ground black pepper
12 slices French bread cut an angle
12 slices prosciutto
24 fresh oysters shucked and patted dry
12 thin slices mozzarella cheese
Preheat oven to 375
In a small bowl, combine EVOO, garlic, parsley, and pepper.  Brush both sides of the bread with the EVOO mixture.
Place 1 slice of prosciutto on each slice of bread.
Top with 2 oysters.
Bake for 15 minutes.  top each piece with a slice of mozzarella and return to the oven to melt the cheese. 
Remove from oven and serve hot.

Grape Leaves

Courtesy of Sharon Grumnons

1 jar of grape leaves
8 tomatoes diced
1 cup of olive oil
2 cups of rice (uncooked)
1 whole garlic
4 mint leaves diced
Dash of salt
Feta cheese
Fresh lemon

Rinse grape leaves in cold water. Mix ingredients. Roll grape leaves tight with teaspoon of mixture in each leaf.  Cover in pan with 4 cups of water.  Cook to boil, and then simmer low for 2 hours. Hold leaves down in pan with a small plate to keep from flating to top.

Serve with sprinkle of sea salt, lemon juice, and feta cheese.

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Curry Chicken

Courtesy of Marcia Foote

4 pieces of chicken (par boil 20 minutes)
1 bunch broccoli cut up
1 can cream of chicken soup
1-cup milk
1-cup mayonnaise
1/2 tsp curry

Place cut broccoli on bottom of pan. Place chicken (pulled apart) to top. Cover with sauce, parmesan cheese, slivered almonds and sliced fresh mushrooms on top.

Bake at 350° 30 to 40 minutes. Serve with brown rice, salad and roll

Kona Banana Bread

Courtesy of Julie Delaurentiis

1/2 c shortening
1 c sugar
2 eggs
3/4 c mashed ripe bananas
1 1/4 c sifted cake flour
1 tsp baking soda
1/2 tsp salt

Cream shortening and sugar. Add eggs one at a time beating well after each addition. Stir in bananas. Sift together dry ingredients (if using regular flour – sift twice before measuring and adding soda and salt.

Mix all until blended. Bake in loaf pan (greased and floured) bake at 325° 40-45 minutes until toothpick comes clean.(recipe may be doubled. Bake 2 loaves little longer. Bread "sinks" easily if jarred while baking)

Chocolate Mint Pinwheels

Courtesy of Julie Delaurentiis

1 10 oz package nestle mint chcolate morsels, divided
3/4 c butter softened
1/3 c sugar
1 egg
1 tsp vanilla extract
2 1/4 c flour
1/2 tsp salt

Melt 1/2 c mint chocolate morsels. Stir, cool, set aside. In bowl, combine butter and sugar, beat until cream. Add egg and vanilla, beat (mixture will look curdled). Gradually add flour and salt. Divide dough. Add melted morsels to 1/2. Blend thoroughly. Shape into smaller ectangle, flatten, cover with plastic wrap. Shape plain dough the same way. Cover and chill both until firm, about 1 1/2 hours.

Preheat oven 375°. Between sheets of waxed paper, roll each rectangle to 13" x 9" rectangle. Remove top wax paper layers and invert chocolate layer on plain layer of dough. Roll up lengthwise (jelly roll style) removing wax paper. Cut 1/4" slices. Bake 7-8 minutes. Cool.

Melt remaining morsels. Spread each cookie with melted morsels. Cool. Makes 3 1/2 dozens.

Oriental Cabbage Salad

Courtesy of K. Whittet

1 – 3 oz package ramen oriental noodles with chicken flavor
4 c shredded cabbage
4 green onions
2 t sesame see
3 t vinegar
2 t sugar
2 t salad oil
1/2 tsp pepper
1/4 tsp salt
1/2 c slivered almonds, toasted

Crush noodles slightly. Place in colander and pur boiling water over to soften slightly and drain well.

  for dressing: combine seasoning packet from noodles to oil and vinegar, etc. Shake well. Pour over cabbage and noodles. Chill overnight. Put in almonds before serving.

Taco Dip

Courtesy of Eelaine Breese

1-8 oz cream cheese
1 can no bean chili
1 package taco cheese

Spread cream cheese on bottom and sides of pie dish. Put can of no bean chili on top of cream cheese, sprinkle taco cheese over chili. Cover with plastic wrap. Microwave 3-5 minutes. Serve with taco chips.

Gruyere Walnut Wafers

Courtesy of Chris Tennent

1/4 c coarsely grated gruyere (about 1 ounce)
2 t coarsely chopped walnuts
1 tsp coarsely chopped fresh rosemary leaves

Preheat oven to 350°F On a baking sheet divide gruyere into 8 small mounds and sprinkle walnuts and rosemary on top. Bake wafers in middle of oven until pale golden, about 4 minutes. Cool wafers on sheet 1 minute and with a spatula carefully transfer to a rack to cool completely. Makes 8 wafers, serving 2 as an hors d'oeuvre.

Chicken Salad with Grapes and Walnuts

Courtesy of Chris Tennent

4 c cubed (1/2 inch) cooked chicken (about 1 3/4 pound)
1 c walnuts, toasted and chopped
1 celery rib, cut into 1/4-inch thick slices (1 cup)
2 t finely chopped shallot
2 c halved seedless red grapes
3/4 c mayonnaise
3 t tarragon vinegar
2 t finely chopped fresh tarragon
1/2 tsp salt
1/2 tsp black pepper

Toss together all ingredients in a large bowl until combined well. Makes 4 to 6 servings.


Courtesy of Joanne Haight

2 pounds ground beef
1 large onion
2/3 c green pepper
2-8 oz cans mushrooms or 10 oz fresh
1-1/2 tsp salt
1/2 tsp pepper
1 tsp oregano
2-10 oz cans tomato soup
1-6 oz can tomato paste
2/3 c water
2 t worcestershire sauce
8 oz broad noodles (cooked)
1/2 pound shredded cheddar cheese

Brown meat and onion, pepper, mushrooms. Add soup, tomato paste and seasoning. Grease baking dish. Layer 1/2 noodles, 1/2 meat sauce, 1/2 cheese and repeat with another layer.  Bake 45 minutes at 350 degrees.

Fruit Salad

Courtesy of Kathleen Vergari

1 large can of pie cherries
2 cans of pineapple chunks or tidbits
2 cans of mandarin oranges
1 can of sweetened condensed milk
1 large cool whip

During the season, add strawberries, raspberries, blueberries and other berries. Frozen works well if going to be eaten that day. They tend to get mushy quick. Bananas get mushy quickly also.

Drain the juices from pineapple and mandarin oranges. Put it all together in a big bowl and mix.

Mother's Superior Sponge Cake

Courtesy of Lorraine Reed

4 eggs beaten
2 scant cups of sugar
2 c flour
2 tsp baking powder
1 tsp vanilla
1 c boiling milk

Combine all ingredients, adding milk last. Blend in slow speed. Bake at 350 degrees. Do not open oven for 1/2 hour

Hot Chicken Wing Dip

Courtesy of Karen Bazen

2-8 oz bricks of cream cheese
1 c bleu cheese
2 c cooked diced chicken breast
6-8 oz frank's red hot sauce
1 c monterry jack cheese
1 c diced celery

Melt each brick over medium heat, stirring until both are melted. Add the bleu cheese and hot sauce. Remove from heat, add chicken and celery. Put into a casserole dish, sprinkle with cheese. Bake at 350° 25 minutes uncovered. Serve with "scoop" taco chips.

Mary's Dip

Courtesy of Bonnie Coonan

2 packages cream cheese
3 green onions chopped
16 oz sour cream
1 c corn
1 small can green chiles (diced)
1 tsp cayenne pepper
1 tsp cumin
1/2 c chopped pecans

Mix all ingredients. Serve with "scoop" chips.

Éclair cake

Courtesy of Margo Potter

1 pound box graham crackers
2 small packages instant french vanilla pudding
3 1/2 c milk
9 oz cool whip

2 packages premelted unsweetened chocolate
2 tsp white karo syrup
2 tsp vanilla
3 t margarine
1 1/2 c powdered sugar
3 t milk

Butter bottom of 9x13 pan. Line pan with single layer of graham crackers. Mix pudding with milk. Let stand 5 minutes, and then fold in cool whip. Pour 1/2 of mixture over crackers and spread. Cover with more graham crackers, layer with other 1/2 of pudding mix. Chill for 2 hours and make frosting. Spread over chilled mixture and refrigerate 24 hours for all the flavors to blend.

No-Bake Chicken Bacon Pizza

Courtesy of Joanne Haigh

1/2 c (4 oz) cream cheese, softened
1/2 c sour cream
1 (10-14 oz) prebaked italian pizza crust
1/2 c hormel real bacon bits
1 (10 oz) can hormel premium chunk breast of chicken, drained
1/3 c (each) chopped yellow bell pepper, green pepper, red peppers, chopped sweet or red onions, mushrooms and cherry tomatoes, quartered.

In bowl, combine cream cheese and sour cream, mix well. Spread mixture evenly over pizza crust. Top pizza with bacon bits, chicken, and chopped vegetables. Cut into wedges and serve.  Serves 12 or more.

Shrimp Ball

Courtesy of Sharyn Gibbons

1 c of shrimp (drained)
1/4 c onion (finely chopped)
1 t worcestershire
8 oz cream cheese (do not use lite cream cheese) softened
Pinch of garlic powder
Pinch of pepper
Pinch of salt

Mix onion and cream cheese, worcestershire sauce, garlic powder, pepper, and salt. Add shrimp. Mix together. Form ball. Wrap with plastic, put in refrigerator for atleast 2 hours. Serve with cocktail sauce and crackers.

Bar-be-que Chicken Wings

Courtesy of Ingy

10 oz soya sauce
2 or 3 garlic cloves
2 t brown sugar
5 pound bag of chicken wings

Combine all. Marinate 2 hours. Bake at 425° 45 minutes on cookie sheet. Turn half thru cooking.

Pineapple Cheese Spread

Courtesy of Diane Terry

2 – 8 oz cream cheese
1 can (8 1/2 oz) crushed pineapple, drained
1 c chopped pecans
1/4 c finely chopped green peppers
2 t finely chopped onions
2 tsp seasoned salt

Beat cream cheese with fork until smooth. Stir in pineapple, pecans, pepper and onion. Make a day ahead and refrigerate overnight. Serve with crackers.

Chocolate Chunk Cookies

Courtesy of Josie Wright

2 c sifted all purpose flour
1 tsp soda
1/2 tsp salt
3/4 c butter or margarine
1 c firmly packed brown sugar
1/4 c suar
1 egg
1 1/2 tsp vanilla
1-6 oz package simi-sweet chocolate chunks

Sift flour with soda and salt. Cream butter in mixing bowl. Gradually add sugars. Continue creaming until light and fluffy. Add egg and vanilla. Beat well. Blend in sifted dry ingredients gradually. Stir in chocolate chunks. Drop by rounded tablespoons onto greased cookie sheets. Preheat oven 375°. Bake for 10-12 minutes. Cool on racks.

Fruit Salad 

Courtesy of Emmy Gaisford

1 large can crushed pineapple
1/2 c sugar
Pinch of salt
1 envelope knox gelatin
1-8 oz package cream cheese, softened
9 oz container cool whip
4 finely grated carrots
Mandarin oranges and cherries for topping

Combine can of pineapple and juice, sugar, and salt. Cook 5 minutes. Add knox gelatin and cream cheese. Mix and cool 1 hour. Fold in rest of ingredients and top.

Bacardi Rum Cake

Courtesy of Linda Smith

1-18 1/2 oz package yellow or chocolate cake mix with pudding
3 eggs
1/3 c oil
1/2 c water
1/2 c bacardi dark rum
1 c chopped pecans or walnuts

Glaze for bacardi rum cake
1/4 pound (1 stick) butter
1/4 c water
1 c granulated sugar
1/2 c dark rum

Preheat oven to 325°. Grease and flour 10" tube or 12 cup bundt pan. Sprinkle nuts over bottom of pan. Mix all cake ingredients together and pour batter over nuts. Bake 1 h our. Cool invert over plate. Prick top. Pour glaze over warm cake.

To prepare glaze
Melt utter in saucepan. Stir in water and sugar. Boil 5 minutes, stirring constantly. Remove from heat. Stir in rum.

Southwest Pasta Salad

Courtesy of Diane

1 c ranch dressing
1 c salsa

Combine and set aside.

Combine following ingredients, then add dressing and chill.

1/2 bunch cilantro, chopped
8 oz. Ruffles pasta or other curly type, cooked, drained, and drained
1 green pepper, chopped
1 red pepper, chopped
1/2 c red onions, chopped
1 can (15-19 oz) black beans, rinsed and drained
1 can whole kernel corn, drained

Peaches ‘n Cream Pie

Courtesy of Diane

3/4 c flour
3 t butter
1 egg
1 tsp. Baking powder
3 1/8 oz. Box vanilla pudding (not instant, small box)
1/2 c milk
8 oz. Cream cheese
1/2 c sugar
3 t reserved peach juice
1 t sugar
1/2 tsp. Cinnamon
15 oz. Sliced peaches

Grease 10-inch pie plate. Combine first 6 ingredients. Beat and pour into pie plate. Drain 15 ounce sliced peaches (save juice). Spread peaches over batter. Combine cream cheese, 1/2 cup sugar and reserved peach juice (3 tablespoons) and spread over mixture. Combine 1 tablespoon sugar and cinnamon and sprinkle over cream cheese mixture.

Bake at 350° for 35 minutes or until golden brown. Store in refrigerator after cooled. Enjoy warm or cold.

Spinach Strawberry Salad

Courtesy of Sandy

1 t cider vinegar
2 tsp. Veetable oil
1 tsp. Dijon mustard
Pinch of crumbled dry rosemary
Fresh ground pepper
1 10 oz. Bag spinach washed, rinsed and torn
2 c strawberries hulled & halved
1/4 sweet onion very thinly sliced
2/3 c feta cheese crumbled

Combine all ingredients

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