Cream Cheese Pound Cake
Shared by Harriett Whiting at The Village of University Meadows Ingredients• 2 sticks unsalted butter• 1 stick margarine• 3 C sugar• 6 eggs• 3 tsp lemon flavor• 3 C all-purpose flour, sifted• ½ tsp salt• ½ tsp baking powder• 1 C milk, room temp• 8 oz
Steven Huber’s Pie Recipe
Submitted by Steven Huber at the Village of East Harbor Ingredients • 2 C flour• 1 C Crisco• ¼ tsp salt• 2–3 Tbsp flour DirectionsCombine ingredients, being careful not to overwork, and roll out on a floured surface to approximately ¼–1/8 inch thicknes
Coconut Custard Pie
Shared by Lil Sitka at The Village of East Harbor Ingredients• ½ C Bisquick• ¾ C sugar• 4 eggs• 2 C milk• 1 can (3½ oz) coconut or 1 C flaked coconut• 1 tsp vanilla• 1 Tbsp butter, softened DirectionsCombine all ingredients and pour into a buttered
Christmas Chili
Shared By Margo Baker at the Village of East Harbor Ingredients• 4 lbs ground beef• 1 C chopped onions• 2 garlic cloves, minced• 2 C chopped green or red peppers• 1 Tbsp oil• Two 28-oz cans chopped tomatoes*• Two 15-oz cans tomato sauce• 4 Tbsp chili powder
Morning Glory Muffins
Submitted by Irma Black from The Village of East Harbor Ingredients• 2¼ C unbleached all-purpose flour• 2 tsp baking soda• ¾ C light or dark brown sugar, lightly packed• ¾ C white sugar• 2 Tbsp cinnamon• 1 tsp ground ginger• ½ tsp allspice• 2 C g
Rosamary’s Candied Yams
Ingredients• 4 large yams (12–14 oz each)• 1 stick unsalted butter• 2 C packed dark brown sugar• 2½–3 tsp ground cinnamon• 1½ tsp pure vanilla extract• Pinch of ground cloves DirectionsPreheat the oven to 375°F. Trim the ends of the yams, peel them, and
Cabbage Stew
By Al Weston at The Village of Holly Woodlands Ingredients: 2 heads cabbage, quartered 2 packs smoked Polska kielbasa, cut into 2 pieces 4 small potatoes, cut into 3 pieces 1 large onion, cut into quarters 1 bunch carrots, cut into 2 pieces 1 large, bottl
Chicken Salad
By Joyce Greenier at The Village of Hillside Ingredients: 6 C cooked chicken or turkey 1 package of cooked wild rice 4 chopped green onions (optional) Red seedless grapes, cut in half Salt, pepper to taste 1 jar major gray chutney Directions: Add a little mayo
Turkey Spaghetti
By Jewel Johnson Jones at Hartford Village Ingredients: 16oz box Muller’s Spaghetti 2 lbs. Jennie-O ground turkey 2-16oz jars Ragu sauce 1 Cup onion, chopped 3/4 Cup green bell pepper, chopped 2 Tbsp olive oil 2 cloves garlic, chopped 2 Tbsp Apple Cider Vinegar 2 tsp. su
Ham & Scalloped Potatoes
By Joyce Greenier at The Village of Hillside Ingredients: 6-8 slices of Ham 8-10 medium potatoes, peeled and thinly sliced 2 onions 1 Cup grated cheddar cheese 1-10g can of cream of mushroom soup Directions: Put half of ham, potatoes, onion in crock pot. Sprinkle wi
Green Bean Christmas Salad
By Ernestine Pete at The Village of Redford Ingredients: 2 cans of cut Green Beans 2 small jars of Pimentos 1 medium Red Onion 2 scallion stems 1/2 C of Dark Brown Sugar 1-16 oz bottle of Wishbone Italian Dressing Directions: Drain the fluid off the green beans
Collard Greens
By Jewel Johnson Jones at Hartford Village Ingredients: 4 lbs collard greens 2 smoked turkey butts 2 qt. water 1 or 2 garlic cloves 1 Tbsp sugar 1 tsp pepper 2 Tbsp olive oil or butter 2 Tbsp Apple Cider Vinegar 1⁄2 tsp seasoning salt Directions: Ca
Favorite Potatoes
In memory of Ellie J., The Village of Mill Creek Ingredients: 8-10 medium potatoes 1 C sour cream 2 Tbsp butter Salt, pepper, paprika 1-4oz cream cheese, softened ½ C milk Directions: Peel and boil potatoes. Mix sour cream with cream cheese until bl
7up Cake
By Dan Odom at The Village of St. Martha’s Ingredients: 5 Eggs beat until foamy 3 sticks of soft butter 3 C of sugar 3 C of cake flour, sifted 1 C 7 Up (pop) 1 tsp. each of flavor: coconut, banana, lemon, vanilla Directions: Beat eggs in small separate bowl.
Family Famous Spaghetti
By Donna Metiva at The Village of Peace Manor Ingredients: 1 Can of spaghetti, large ¼ lbs. ground beef 1 onion, small 1 jar green olives, small Directions: Brown beef and onion, drain. Add spaghetti and olives. Simmer in pan for a half hour and serve.
Maple Roasted Butternut Squash and Baby Carrots
By Tamela Waymer at The Village of Redford Ingredients: 3 C butternut squash peeled, seeded and cubed 2 C baby carrots 2 Tbsp extra virgin olive oil 2 Tbsp maple syrup 1/4 tsp. salt 1/4 tsp. cinnamon Pinch of cayenne pepper (optional) 1-13x9x2 pan, aluminum foil
Easy Tortilla Chicken Sandwiches
By Nahlah Salim at The Village of Warren Glenn Ingredients: 1 onion sliced thin 2 poached chicken breasts, shredded. Tortilla bread Salt, pepper and Sumac Olive Oil Directions: Preheat oven to 250. Fry the sliced onion in olive oil and add salt, pepper and Sumac to
Caramel Puffed Corn
By Marilyn Amann at The Village of Westland Ingredients: 2 sticks real butter 1 C brown sugar 1/2 C light corn syrup 1 tsp baking soda 1 tsp vanilla 1-5.5 oz bag Corn Puffs Directions: Preheat oven to 250°. Combine the butter, brown sugar and corn syrup i
Sweet Potato Cheesecake
Vincent Pearson at The Village of Oakland Woods Ingredients: 16 oz. cream cheese 2 large yams, cooked and mashed 1 Cup sugar ¾ tsp nutmeg ½ tsp all spice ½ Cup evaporated milk 3 eggs 4-5 Tbsp of butter 1 Cup fine graham cracker crumbs Directions: Combine graham c
Apple Crisp
By Sharon Obey at The Village of University Meadows Ingredients: 5 apples, medium ¼ C brown sugar, packed and divided ½ C whole wheat flour, divided ½ tsp ground cinnamon Nonstick cooking spray ½ stick butter, cold 1 ½ C quick oats ¼ tsp nutmeg Directions: Pre
Potato Chip Cookie
By Helen Perkins at The Village of Lake Huron Woods Ingredients: 1 C butter 1 C brown Sugar 1 C white Sugar 1 tsp vanilla 2 eggs ½ tsp salt 2 tsp baking boda 2 C flour 3 C Potato Chips, slightly crushed 1 C nuts, chopped Directions: Mix together but
Chicken Yorkshire
By Dawn White at The Village of Holly Woodlands Ingredients: 1 Chicken, cut-up ⅓ C flour ¼ tsp pepper 1 tsp paprika ½ C oleo, melted 1 C milk ½ C sour cream 1 C flour 1 tsp baking powder ¼ tsp poultry seasoning ½ tsp salt Directions: Put chicken in
Banana Crumble
By Sharon Obey at The Village of University Meadows Ingredients: 4 bananas, large 2 C berries, fresh 5 Tbsp flour, divided 1 C old fashioned oats ¼ C brown sugar, packed 1 tsp ground cinnamon 1 Pinch salt 4 Tbsp butter, cold ⅔ C Nonfat yogurt 1 Tbsp honey &nbs
Rubarb Cobbler Cake
By Marjorie Covert at The Village of Westland Ingredients: 1 ½ C sugar 2 C biscuit mix 2 Tbsp flour ¾ C milk ½ tsp pumpkin pie spice 1 Tbsp butter, melted 2 lbs rhubarb chopped (5 cups) 2 Tbsp sugar ¼ C orange juice ½ tsp orange rind, grated Direction
Cream Cheese Pound Cake
By Marlena Tunstall at Hartford Village Ingredients: 1 lb box powdered sugar 3 Sticks butter 6 Eggs 3 C cake flour 1 C granulated sugar 1-8oz. package of cream cheese 1 Tbsp desired flavoring 1/8 tsp Salt Directions: Preheat oven to 325 de
Sweet Rolls
By Alice Finley at The Village of Our Saviour’s Manor Ingredients: 3 Tbsp Butter Flavored Crisco, heaping 1 C water, hot ½ C water, warm 1 tsp salt ¾ C sugar 1 egg, jumbo 1 ½ pk rising yeast 1 stick melted butter Directions: Fill ½ measuring cup with w
Mac & Cheese
By Dan Odom at The Village of St. Martha’s Ingredients: 1 ½ C of elbow macaroni 3 Tbsp butter or margarine 2 Tbsp all purpose flour ½ tsp salt 2 C of milk ¼ C finely chopped onions 8 oz or 2 C sharp process american cheese, cubed Directio
Creole Cake
By Vernice Harper at The Village of Oakland Woods Ingredients: 2 C sugar 1/2 C cocoa 2 C flour 1 tsp baking soda 1/2 C buttermilk 2 Eggs 1/2 C vegetable oil 1 Tbsp vanilla 1 C boiling water Directions: Preheat the oven to 325 degre
Pineapple Pound Cake
By Josephine Houston at Hartford Village Ingredients: 1 C margarine ½ C shortening 2 ¾ C sugar 6 Eggs, large 3 C flour, sifted 1 tsp baking powder ¼ C milk 1 tsp vanilla or coconut flavor ¾ C crushed pineapple with juice Directions: Cream together shortening, ma
Meringue-Topped Peach Bread Pudding
By Darlene A. at The Village of Hampton Meadows Ingredients: ½ C packed brown sugar 1 Tbsp cornstarch ¼ tsp ground cinnamon ½ C water 4 C sliced peeled peaches 1 Tbsp butter 4 Eggs, separated 1/8 tsp salt 2/3 C sugar, divided 2 C milk 5 slices F
Hashbrown Casserole
By Barb Holman at Lynn Street Manor Ingredients: 2 C. (8 oz.) Shredded cheddar cheese6 Large Eggs, well beaten 1 Can Evaporated milk 1 tsp. Salt ½ tsp. Ground black pepper 1 package (30 oz.) Frozen shredded hashbrown potatoes 1 Medium Onion, chopped 1 Small Green bell pep
Habichuelas Guisadas (Puerto Rican Beans)
By Luz Maria Robinson From The Village of Our Saviour’s Manor 1 Tbsp oil 2 Tbsp sofrito, heaping 8 oz. tomato sauce 2 cans (15-16oz) beans, drained and rinse 1 ½ Cup water 1 pk Sazon with Coriander and Annatto (cilantro and achiote) 1 tsp. adobo ½ tsp garlic powder (or
De’Troit Greens
By Becky Bolden from The Village of Oakland Woods 2 Boxes chicken or beef bone broth 1 Bag collard greens, cleaned and chopped 1 Bag turnip greens, cleaned and chopped 3-4 turnips, medium, peeled and diced 3 onions, medium, peeled and quartered 4-6 Cloves garlic, chopped 6
Cranberry Bourbon Relish
By Irma Black from The Village of East Harbor 1 C bourbon ¼ C minced shallots Grated zest of one orange 1 pkg cranberries 1 C sugar 1 Tbsp pepper, freshly ground Directions Simmer bourbon, shallots, and orange zest together for 10 minutes. Add cranberries and sugar
Northern Bean Soup with Chicken
By Marilyn Irvin from The Village of St. Martha’s Ingredients: 1 bag of Northern Beans 2 chicken thighs 2 chicken legs 1 14.5 oz can of chicken broth 2 stalks of celery, chopped 1 small onion, chopped 1 small can of carrots 1 C chopped spinach 1 Tbsp minced garlic w/herb
Spanakopita
From Judy Attie at Perry Farm Village Ingredients 3 Tbsp olive oil1 large yellow onion (diced) 1 large red onion (diced) 6 cloves garlic (minced) 24oz fresh spinach 1/2 Cflat leaf parsley 1 Tbsp kosher salt 2 eggs (slightly beaten) 1/2 C ricotta cheese 1/2 C feta cheese 16
Coconut-Pineapple Cake With Cream Cheese Frosting
By Vernice Harper from The Village of Oakland Woods This scrumptious and beautiful coconut butter cake with pineapple filling is finished with a cloud of coconut icing. It’s delicious, it’s moist, and it’s perfect for holidays and any other occasion! Ingr
PVM Foundation Holiday Cookbook
>Click here to download the PVM Foundation Holiday Cookbook!
