On September 6, 2018, QED Cooks celebrated it’s 25th Anniversary!

Watch the 25th Anniversary special below to see Chris and friends making some of your favorite dishes!

Chris Fennimore selected six memorable recipes from over the years, and asked you to vote for your favorite. Hundreds of people voted and the winner was revealed on the QED Cooks 25th Anniversary show. Watch the show above to see the winner! Click below to see some short videos of the recipes.

Blintz Loaf
Blintz Loaf – 1999
Apricot chicken
Apricot Chicken – 1996
Strawberry pretzel jello salad
Strawberry Pretzel Jello Salad – 1996, 2006
Stuffed french toast
Stuffed French Toast – 2000
TJ finger cookies
TJ Finger Cookies – 1997
Pork cutlets
Pork Cutlets – 1998

View Recipes

Blintz Loaf

½ cup ( 1 stick) margarine or butter
1 pound cottage cheese
½ cup baking mix
3 tablespoons sugar
3 eggs
Jam or sour cream, for serving

Apricot Chicken

3 Whole chicken breasts or 6 half-breasts
Garlic powder
Black pepper
1 egg
2 teaspoons soy sauce
Unseasoned bread crumbs
Oil for sautéing
¼ cup sherry
1 can apricot halves

Strawberry Pretzel Jello Salad

2 cups crushed pretzels
¾ cup melted margarine
3 tablespoons sugar
1 (8-ounce) package cream cheese, softened
1 (8- or 9-ounce) package whipped
1 cup sugar
2 (3-ounce) boxes strawberry gelatin
2 cups boiling water
2 ( 10-ounce) packages frozen strawberries

Stuffed French Toast

16 Slices egg bread
16 ounces whipped cream cheese
8 ounces fruit preserves
6 eggs
1 teaspoon cinnamon
1/8 teaspoon salt
1 tablespoon sugar
1 cup cream
1 teaspoon vanilla
4 cups crushed cornflakes
2 tablespoons butter
Confectioners sugar, for garnishing

TJ Finger Cookies

1 Cup Sugar
1 Cup (2 sticks) butter
1 teaspoon vanilla
12 ounces chocolate morsels
1 cup toasted chopped nuts

Pork Cutlets

1 (1-pound pork tenderloin
½ Cup flour
3 eggs, beaten
1 cup plain breadcrumbs
1/3 cup olive oil
1 tablespoon butter
½ to 1 cup water