Marian Pearson Stevens Marian Pearson Stevens Marian Pearson Stevens Marian Pearson Stevens
Marian Pearson Stevens Marian Pearson Stevens Marian Pearson Stevens Marian Pearson Stevens


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Cool Extras

Other Delicious Recipes from Friends/VIP'S

Marry Me Oven Barbeque Chicken
Meet Me at Midnight Russian Dressing
5 Minute Rocky Road Fudge
Gluten Free Chocolate Chip Cookies
Winter White Sweetheart Snowballs



You’ll need:

  • 1 cut up chicken fryer OR 1 package chicken legs
  • 2 tbsp ketsup
  • 2 tbsp white vinegar
  • 2 tbsp butter
  • 2 tbsp Worcestershire sauce
  • 2 tbsp lemon juice
  • ½ tsp red pepper
  • 1 tsp mustard
  • 1 tsp chili powder
  • 4 tbsp water
  • ½ cup mayonnaise

Lay out chicken in greased dish -- (according to Ann) -- cook uncovered at least 15 minutes at 500 degrees. Yes, you read right -- 500! But only 15 minutes, then cover and cook at 350 degrees approximately one hour.

Careful of bones, but the meat will probably fall off anyway.

Bon Appetit!

*Shared by -- The Webb Family

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Things to get:

  • 2 cups cubed cooked chicken-- tip--those roasted already fresh-baked chickens work great! Or bake or boil chicken at home
  • 1 package of long grain wild rice--cook as directed--we want it fluffy. Oh yeah, fluffy is good.
  • ¼ cup bell pepper
  • ¼ cup celery
  • 2 tbsps pimentos
  • ½ tsp salt
  • 2 ½ tbsp Russian Dressing--tip--may want to pile this on!
  • Add package of toasted slivered almonds into mix. (You can usually pick up a package in the produce department)

OPTION: Heat at 350 degrees until bubbly or enjoy served cold.

Mix and whoolah--you’ve got a scrumptious meet me at midnight dish!

Bon Appetit!

*Shared by -- Julie Clark

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In the Kitchen with
Anna J. Stewart

(Anna’s Go-To Recipe)
  • 1 package candy coating -- chocolate flavored (Ambrosia or Eagle Brand)
  • 1 cup low-salt roasted peanuts
  • 1 cup peanut butter (any kind)
  • 1 package mini marshmallows

Line a cookie sheet (thin fudge) or baking pan (thick fudge) with parchment paper.

Melt chocolate in microwavable dish according to package directions. Once completely melted, add one cup of peanut butter and stir until completely melted.

Add peanuts, stir. Add marshmallows and stir until everything is combined. Pour into lined pan. Refrigerate for at least 1/2 hour. Cut and serve. Best at room temperature.

Can be frozen for up to 3 months (as if it'll last that long)


*Shared by – Anna Stewart, Assistant Extraordinaire to NYTimes Bestselling Author Brenda Novak

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In the Kitchen with
Jessica Faust
Gluten Free Chocolate Chip Cookies

This summer I was dealt a cooking blow when my 4-year-old was diagnosed with Celiac Disease. For those who don’t know, Celiac is an auto-immune disorder in which gluten, found in wheat barley and rye, attacks the small intestine preventing nutrients from properly absorbing into the body. Ultimately the disease can be managed very effectively through diet so in the grand scheme of what life can hand you, this really isn’t that big of a deal. Unless you spend all of your spare time in the kitchen, cooking with your children, and making things like cookies, waffles, pancakes, and any other flour (gluten)-filled item you can think of.

Once we had confirmed the diagnosis I immediately got to work to create the best gluten-free chocolate chip recipe I could make. I’ll be honest, I think it still needs a bit of work, but here’s what I’ve come up with and so far, if the contents of the cookie jar are any indication, I think I’m pretty successful.

Brown Rice Flour Mix

I haven’t had the guts yet to fiddle with the flour part of a gluten free recipe. This comes from Annalise G. Roberts author of Gluten Free Classics.

  • 2 cups extra fine brown rice flour
  • 2/3 cup potato starch
  • 1/3 cup tapioca flour

Mix all of the ingredients together very well. I either use a whisk or mix it in a stand mixture.

Okay, now on to the cookies...

Gluten Free Chocolate Chip Cookies

  • 10 ounces unsalted butter
  • 2 1/4 cups + 2 Tbsp brown rice flour mix
  • 1 tsp xanthan gum
  • 1 tsp kosher salt
  • 1 tsp baking soda
  • 1/4 cup sugar
  • 1 1/4 cups dark brown sugar
  • 1 egg
  • 1 egg yolk
  • 1 1/2 tsp vanilla
  • 12 ounces chocolate chips

Preheat oven to 375 degrees F.

In a medium bowl sift together flour, xanthan gum, baking soda, and salt. Set aside.

Brown 8 ounces butter in a saute pan over medium heat. Cook until butter is browned and smells nutty, but not burnt. Stir often.

Pour butter into mixing bowl with remaining 2 ounces butter and stir until all butter is melted. Add both sugars. Stir briskly until mixed well and there are no lumps. Let set for three minutes, stir again for 30 seconds. Continue this two more times. When the sugar mixture is ready add eggs, milk, and vanilla and mix well. Slowly incorporate the flour mixture and chocolate chips until thoroughly combined.

Chill the dough until firm, about 1 hour. Using your hands and/or a cookie scoop, form dough into 2-ounch balls and place on parchment-lined baking sheets. Bake for 14 minutes.

**Note: without gluten you’ll probably find the dough is much more crumbly then what you’ve cooked with before. Just use your hands to mash it back together. In this case a tight ball is okay.

Pour up a glass of milk and enjoy!
*Shared by -- BookEnds Literary Agent – Jessica Faust


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In the Kitchen with
Julie Webb Clark 
  • 2 cups rice krispies--(may want to slightly crush these krispies)
  • 1 cup crunchy peanut butter
  • 1 cup powdered sugar

Mix together. (may need another dollop of peanut butter if left with extra sugar and krispies in bowl)

Roll into small balls--spoon size.

Microwave package of white almond bark for one minute. Stir. Keep adding additional minutes cook time, along with stirring in between until hot/melted. Do not overcook.

Lay out foil or wax paper.

Will be a little hot, but start dipping balls and set aside to cool. Toothpicks work great! Easy to double recipe.

Rich and so yum!

Bon Appetit!

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Marian Pearson Stevens
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