Friday, June 9, 2023

White House Favorites!

Bailey Woodean
Bailey Woodean
I have been a freelance writer for more than 4 years, a mom for more than 2 years, and a wife for just under a year. I am currently a student in a cooking and catering program with the intention of expanding my knowledge of the culinary business. I then plan to take this knowledge to properly write about and critique restaurants and food. Writing to you from Niagara Falls, NY, thanks for joining me on the ride!
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Ever wonder what recipes are beloved by the presidential families? Below are some examples and they may become some of your favorites as well!

White House Favorites!

President Bush’s Butterfinger Oatmeal

  • 1/2 cup dry oats (old fashioned oatmeal)
  • 1 cup water
  • 1/16 teaspoon salt, just a shake
  • 1 tablespoon crushed Butterfinger Candy Bar
  • 1 tablespoons milk
  1. In a large microwave-safe bowl mix the water and oats and salt
  2. Put on high
  3. It will foam up, I tend to cover mine
  4. Stir when it comes out of the microwave
  5. Top with crushed candy
  6. And milk

Chicken Enchiladas, Bill Clinton’s Favorite Recipe

  • 2 Tbsp vegetable oil
  • 1/2 tsp oregano
  • 2 can(s) green chilis
  • 3 c cooked chicken meat, shredded
  • 1 can(s) chopped tomatoes (about 28ounces)
  • 2 c shredded cheddar cheddar
  • 2 c onion, chopped
  • 1/3 c vegetable oil
  • 2 tsp salt (i use less)
  • 15 corn tortillas
  • 2 clove minced garlic
  • 2 c sour cream
  • chopped fresh parsley and/or additional sour cream for garnish


  1. Preheat 2 T vegetable oil in skillet. Remove seeds from chilies. Chop chilies, then saute with minced garlic in oil. Drain and break up tomatoes. Reserve 1/2 cup liquid. Add tomatoes, 1 tsp salt, oregano, and reserved tomato liquid. Simmer, uncovered until thick, about 30 minutes. Remove sauce from skillet and set aside.


  1. Combine chicken with sour cream, cheese, and remaining salt. Heat 1/3 cup oil.


  1. Heat 1/3 cup oil. Dip tortillas in oil. Drain well on paper towels.
  2. Fill tortillas with chicken mixture. Roll up. Arrange side by side, seam side down, in a 9 by 13-inch baking dish. Pour chili sauce over enchiladas.
  3. Bake at 275 degrees until heated through about 20 minutes. Remove from the oven and garnish with chopped fresh parsley and/ or additional sour cream.
White House Favorites

JFK’s New England Fish Chowder

  • 2 lbs haddock
  • 2 ounces diced salt pork
  • 2 onions, sliced
  • 4 large potatoes, diced
  • 1 cup chopped celery
  • 1 bay leaf, crumbled
  • 1-quart milk
  • 2 tablespoons butter
  • 1 teaspoon salt
  • 1⁄8 teaspoon fresh ground black pepper
  1. Simmer haddock in two cups of water for 15 minutes, drain. Reserve broth.
  2. Remove bones from fish.
  3. Saute diced pork until crisp, remove and set aside.
  4. Saute onions in pork fat till golden brown.
  5. Add fish, potatoes, celery, bay leaf, salt, and pepper.
  6. Pour in fish stock, plus enough boiling water to make 3 cups of liquid.
  7. Simmer for 30 minutes.
  8. Add milk and butter and simmer for 5 minutes.
  9. Serve chowder sprinkled with pork dice.

President Reagan’s favorite macaroni and cheese

  • 1⁄2 lb macaroni
  • 1 teaspoon butter
  • 1 egg, beaten
  • 1 teaspoon salt
  • 1 teaspoon dry mustard
  • 3 cups sharp cheddar cheese, grated
  • 1 cup milk
  1. Boil macaroni in water until tender and drain thoroughly.
  2. Stir in butter and egg.
  3. Mix mustard and salt with 1T hot water, and add to milk.
  4. Add cheese, leaving enough to sprinkle on top.
  5. Pour into the buttered casserole; add milk, sprinkle with cheese.
  6. Bake at 350°F for about 45 minutes or until the custard is set and the top is crusty.
White House Favorites

Barbara Bush’s Famous Chocolate Chip Cookies

  1. 2 cups all-purpose flour
  2. 1 teaspoon baking soda
  3. 1 teaspoon salt
  4. 1 cup (2 sticks) unsalted butter, softened
  5. 1 cup granulated sugar
  6. 1 cup firmly packed light brown sugar
  7. 2 eggs
  8. 2 teaspoons vanilla extract
  9. 2 cups quick-cooking oats (not instant)
  10. 1 (12 ounces) bag semisweet chocolate chips, preferably  Valrhona (I used Milk Chocolate and everyone loved them!)
  1. Heat oven to 350 degrees F.
  2. Sift together flour, baking soda, and salt onto waxed paper. Set aside.
  3. Beat together butter, granulated sugar, brown sugar, eggs, and vanilla in a large bowl until fluffy.
  4. Stir in flour mixture until well blended. Stir in oats and chocolate chips.
  5. Drop batter by rounded tablespoonfuls, 2 inches apart, onto ungreased cookie sheets.
  6. Bake at 350 degrees for 10-12 minutes or until lightly browned. Transfer cookies to a wire rack to cool.

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