Dinner Group Recipes

Fuel for the journey

Dinner Group Recipe Corner

Volunteers provide the fuel for Kevin Guest House — literally. The groups who come into our kitchen Monday through Friday allow patients and their families to enjoy a home-cooked dinner and a much-needed mental break from their medical challenges. They also make for some tasty leftovers for lunch the next day!

We’re sharing some of the great recipes from our dinner groups so you can enjoy them at home. If you’re interested in cooking dinner for our guests — whether it’s your family, a youth group, or a bunch of co-workers looking to get more involved in the community — contact Cathleen Allen at callen@kevinguesthouse.org or at (716) 882-1818.

Easy Coconut Macaroons with Chocolate

Inspired by the Girl Scout cookie Caramel Delights!
6 cups sweetened shredded coconut flakes
1 (14-oz.) can sweetened condensed milk
2 teaspoons vanilla extract
1 cup semisweet chocolate chips
1 Tablespoon vegetable oil

1. Preheat the oven to 350ºF.
2. In a large bowl, stir together the coconut flakes, sweetened condensed milk and vanilla until well combined.
3. Use a small spoon to scoop out roughly 3 Tablespoons of the mixture to form small mounds, spaced about 2 inches apart on a parchment paper-lined baking sheet.
4. Bake for 12 to 18 minutes until the tips are golden brown and the macaroons are your desired level of crispiness.
5. Remove the macaroons from the oven and allow them to cool on the baking sheet for 5 minutes before transferring them to a cooling rack to cool completely.
6. Melt the chocolate chips and vegetable oil in the microwave or a double-boiler, stirring until smooth. Drizzle the cooled macaroons with the chocolate and serve.

Eggnog Bundt Cake

Eggnog Bundt Cake
1 box of Super Moist yellow cake mix
1 box (3.4 oz)Jello White chocolate instant pudding and pie filling mix
1 cup of half and half
1/2 cup of vegetable oil
4 eggs
2 tablespoons of bourbon
1/2 teaspoon of ground nutmeg

1 1/2 cup powdered sugar
2 to 3 tablespoons of half and half
1/4 teaspoon of ground nutmeg
1/2 teaspoons

1. Heat the oven to 350 degrees. Generously spray a Bundt pan with baking spray with flour
2. In a large bowl, beat Cake ingredients with electric mixer on medium for 2 minutes, scraping sides of bowl occasionally. Pour into pan.
3. Bake 38-43 minutes or until toothpick inserted in center comes out clean. Remove from Oven. Let stand for 20 minutes; remove from pan to cooling rack. Cool completely, about 1 hour.
4. In a small bowl, beat powdered sugar, 2 tablespoons of half and half, 1/4 teaspoon nutmeg and vanilla until well blended;continue adding half and half 1/2 teaspoon at a time until pourable.
5. Pour over cake and store loosely covered at room temperature.

Fruehauf GroupCheesy Chicken Tetrazzini

Cheesy Chicken Tetrazzini
4 boneless chicken breast halves – cut in bite size pieces
6 cups water
½ lb. Spaghetti
¼ cup butter, melted
2 ½ Tbs. Flour
1 cup milk
¼ cup dry white wine
1 can cream of mushroom soup, undiluted
1 cup sliced mushrooms, cooked or 1 can
1 (4 oz) jar pimento
1/8 tsp garlic powder
½ cup grated parmesan cheese
3 cups shredded cheddar cheese – divided
Boil chicken to cook (or pan fry).
Boil water and cook spaghetti.
Melt butter in pan. Add flour. Stir in milk. Add wine, soup, mushrooms, pimentos, garlic powder, parmesan cheese and 2 cups of the shredded cheddar cheese. Cook over medium heat for 10 mins or until heated thoroughly. Stir in chicken
Spread half of the cooked spaghetti on the bottom of a 9 x 12 pan. Layer with chicken mixture. Repeat. Sprinkle with remaining cup of cheddar cheese. Bake for 30 – 45 mins at 350. (Until heated through).