irish soda bread

4 c flour (2 c whole wheat, 2 c white)
1 tsp baking soda
1 tsp salt
14 oz. buttermilk (milk w/ 2 tsp. vinegar or lemon juice - let sit 5 minutes)

preheat oven to 425 degrees.  combine dry ingredients.  whisk.  add milk to make stick.  place on floured work surface.  gently knead shape into a round and place on a prepared baking sheet.  cut a cross in the top of the bread.  bake 45 minutes or until golden brown.

*original recipe from mom

peanut butter balls

2 cups crunchy peanut butter

1 stick margarine - not melted

1 lb. powdered sugar

3 1/2 cups rice krispies

mix and roll into small balls.  the best way to do this is with your hands. 

melt in double broiler:

1 large hershey bar - 8 oz. 

16 oz. chocolate chips

1/2 slab of paraffin wax (put in the pot a few pieces at a time until it is melted and then add more.  you can get away with using less than this.)

dip balls in chocolate...put on wax paper.

*original recipe from sandy sabey

pumpkin chiffon pie

nut pie shell:
1 c flour
1/2 c butter
1/4 c brown sugar
1/2 c finely chopped nuts - pecans

mix well.  spread in 9" pie plate.  bake at 350 degrees for 15 minutes or until lightly brown.  firmly press after shell has been taken out of the oven.  cook before adding filling.

filling:
beat until thick:
3 egg yolks (save egg whites)
1/2 c sugar

add and mix into sugar mixture:
1 1/4 c cooked or canned pumpkin
1/2 c milk
1/2 tsp salt
1/2 tsp ginger
1/2 tsp cinnamon
1/2 tsp nutmeg

cook two mixtures in double broiler until thickened - just thickens a little.  meanwhile, soak 1 tbsp unflavored gelatin  (2 envelopes knox) in 1/4 c cold water.  when gelatin has softened add to pumpkin mixture.  stir until gelatin is dissolved.  beat 3 egg whites until stiff.  then beat in 1/2 c sugar to egg white mixture.  take hot pumpkin mixture off stove and fold in egg whites.  pour into shell and chill.  top with whipped topping.

*original recipe from wendy smith via grandma sabey

spinach spoonbread

6 sliced green onions

1 diced red pepper

10 oz pkg. frozen spinach (thawed w/ water squeezed out)

4 lightly beaten eggs

1 c cottage cheese

1-10 oz pkg. cornbread mix

1/2 c butter

grease crock pot.  turn on high to warm up.  mix all ingredients together.  put ingredients in crock pot. cook on high 1 hour 45 minutes to 2 hours, or low for 4 - 5 hours.

*original recipe from a vegetarian cookbook from steph vause 

pork ribs

blend:

2 kiwis

1/2 c white sugar

2 tbsp cider vinegar

2 tbsp lime juice 2 tbsp salt

1 tbsp chili powder

2 tbsp corn starch

1 (3 lb pkg) ribs

preheat oven to 400 degrees.  place pork on baking sheet.  drizzle kiwi sauce over ribs.  cover ribs w/ aluminum foil.  cook 1 hour - until tender. 

apricot pork chops

4 pk. boneless pork chops

26 oz. chicken broth

apricot pineapple preserves

1 tbsp. dijon mustard

2 c. rice

cook pork in skillet over medium heat until browned on both sides.  remove pork from skillet.  stir 3 c. chicken broth, 3/4 c. apricot preserves and 1 tbsp. dijon mustard in skillet.  heat to a boil and then reduce to low.  stir in 2 cups steamed rice and return pork to skillet.  cover and cook for 10 min. or until pork is cooked through.  uncover and cook until broth mixture thickens.  

crescent chicken squares

3 oz. pkg. cream cheese, softened

3 tbsp. melted margarine

2 c. cooked cubed chicken 

1/4 tsp. salt

1/8 tsp. pepper

2 tbsp. milk

1 tbsp. chopped chives or onions

1 tbsp. chopped pimento

8 oz. can pillsbury refrigerated crescent rolls

3/4 c. crushed croutons

preheat oven to 350 degrees.  blend cream cheese and 2 tbsp. margin (reserve 1 tbsp.) until smooth.  add next 6 ingredients; mix well.  separate crescent dough into rectangles.  firmly press perforations to seal.  spoon 1/2 c. meat mixture onto center of each rectangle.  pull 4 corners of dough to top center of chicken mixture, twist slightly and seal edges.  brush tops of squares with reserved margarine and dip in croutons.  bake at 350 degrees for 10-15 minutes or until golden brown.  serve with gravy (made from can of chicken broth.) 

shepherd's pie

1 tbsp. vegetable oil

1 large onion, peeled and chopped

1 large carrot, peeled and chopped

1 lb. ground beef

1 c. beef or chicken broth

1 tbsp. tomato paste

1 tsp. chopped fresh or dry rosemary

1 tbsp. chopped italian parsley

1 can green beans

2 lbs. russet poatatoes, peeled and cut into chunks

6 tbsp. unsalted butter

1/2 c. milk

kosher salt to taste

parmesan cheese

1. preheat oven to 375 degrees

2.  saute (medium-high heat) onion, carrot and meat

3. drain fat, add broth, tomato paste, herbs.  simmer until thick - 10 min.  add green beans.

4. pour in casserole dish

5. bring potatoes to boil.  cook until tender.  

6.  mash with salt, milk, butter.

7.  spread potatoes over meat and cross hatch with fork.  

8. bake until golden - 30-35 min. add parmesan to top and heat.

*original recipe from food network

apple cranberry pork chops

4 pork chops 

1 pinch salt and pepper

1/4 c. apple juice

1/2 c. cranberry sauce

2 tbsp. honey

2 tbsp. frozen oj concentrate

1/4 tsp. ground ginger

1/8 tsp. ground nutmeg

spray skillet and heat medium high.  sprinkle pork chops with salt and pepper.  brown each side of chop.  add apple cider and cover, tightly.  cook for 5-6 min. or until done.  combine other ingredients, pour over chops.  cook 1-2 minutes or until heated through.  

sweet and sour mustard bbq sauce

1/2 c. prepared yellow mustard

1/4 c. cider vinegar

3 tbsp. brown sugar

1/2 tsp.  paprika

1/2 tsp. worcestershire sauce

1/2 tsp. white pepper

1/2 tsp. cayenne pepper

1/4 tsp. black pepper

mix ingredients in jar by sealing and shaking.  

slow cooker pulled pork

1 (2 lb.) pork tenderloin

1 (12 oz.) can or bottle of root beer

1 (18 oz.) bottle of your favorite bbq sauce or sweet and sour mustard bbq sauce 

8 hamburger buns, split and lightly toasted 

place the pork tenderloin in a slow cooker; pour the rootbeer over the meat.  cover and cook on low until well cooked and pork shreds easily; 6-7 hours.  drain well.  

add sauce on top of meat on bun.  

chicken gyros

marinade:

1/4 c. lemon juice

2 tbsp. olive oil

3/4 tsp. minced garlic, divided

1/2 tsp. ground mustard 

1/2 tsp. dried oregano

marinate chicken for 1 hour

cook chicken 

tzatziki:

6 oz. plain greek yogurt

2 spoonfuls sour cream

2 garlic cloves; minced

1/4 tsp. salt

1/4 tsp. chopped fresh mint leaves

dill weed or fresh dill 

place chicken on pita bread w/ red onion and tzatiki

*original recipe from heidi mucha 

kielbasa and cabbage

1 lb. kielbasa
1 onion, thinly sliced
1 small head cabbage, coarsely shredded
2 apples, peeled, cored and sliced
1/2 tsp. salt
1 tsp. caraway seeds
2 c. broth
carrots and red potatoes

cut kielbasa into 2 inch chunks.  in slow cooker, arrange alternate layers of sausage w/ onion, cabbage, apples, carrots and potatoes.  sprinkle w/ salt and caraway seeds.  add broth.  cover and cook on low 5-6 hours, until cabbage is tender.

spaghetti limone parmeggiano

3/4 lb. (3/4 box) spaghetti

coarse salt

1 lemon

1 1/2 cups finely grated fresh parmesan cheese

1/2 tsp. freshly ground black pepper 

2 1/2 tbsp. extra virgin olive oil

35 tablespoons of pasta water, to thin

handful fresh basil leaves (from 4 leafy stems)

boil the spaghetti in salted boiling water, according to the package directions.  

meanwhile using a microplane, grate the zest from the lemon into a large mixing bowl.  cut the lemon in half and squeeze the juice into the bowl.  cut the lemon in half and squeeze the juice into the bowl. add the 1 1/2 cups parmesan, pepper and a pinch of salt, and mix in the olive oil to form a wet paste.  when the spaghetti is perfectly cooked add 2 or 3 tbsp. of the cooking water to the lemon and cheese mixture.  add the spaghetti to the bowl and toss thoroughly, adding another tablespoon or 2 of pasta water if necessary so that the sauce  coats each strand roughly tear in the basil leaves.  serve each portion with a sprinkle of coarse salt, a fresh grind of black pepper and a few gratings of extra parmesan.

*original recipe from epicurious app - from gwyneth paltrow's cookbook  

spinach lasagna rolls

4 oz. cream cheese

10 oz. frozen spinach

1 1/4 c. mozarella

1/4 c. parmesan

6 lasagna noodles 

2 c. spaghetti sauce (aunt dean's spaghetti sauce works great with this recipe)

preheat oven to 375 degrees.  mix cream cheese, mozzarella, parmesan and spinach.  boil noodles.  spread spinach mixture onto noodles.  roll up tightly and place in dish.  top with sauce and some mozzarella.  bake 30 minutes. 

*original recipe from kraft website 

sweet potatoes

5 c. (3 1/2 lbs.) cooked and mashed sweet potatoes

2 beaten eggs

1/2 c. mik

1/3 c. granulated sugar

3 tbsp. melted butter or margarine

2 tbsp. frozen oj concentrate - thawed 

1/2 tsp. salt

topping:

2/3 c. chopped pecans

1/3 c. packed brown sugar

2 tbsp. flour

2 tbsp. melted butter

1 1/2 c. mini marshmallows

in large bowl stir together potatoes, eggs, milk, sugar, butter, oj and salt until smooth.  spread mixture into greased 2 qt. rectangle baking dish.  in small bowl stir pecans, brown sugar, flour and butter.  sprinkle evenly over potato mixture.  bake in 350 degree oven for 30 minutes or until nearly heated through in the center.  take from oven.  sprinkle with mallows, put in oven for 5-10 min. or until marshmallows are lightly browned.  let stand for 10 minutes. 

*original recipe from mom

chicken spaghetti

2 c. cooked chicken
3 c. dry spaghetti, broken into two inch pieces
2 cans cream of mushroom soup
2 c. grated sharp cheddar cheese
1/4 c. finely diced green or red pepper
1/4 c. finely diced onion
1 jar (4 oz.) pimentos, drained
2 c. chicken broth
1 tsp. lawry's seasoned salt
1/3 tsp. (up to 1/4 tsp.) cayenne pepper
salt and pepper to taste
1 c. additional grated cheese

cook spaghetti in chicken broth until al dente (this is not the broth listed above.  use broth from cooking chicken or if rotisserie get an extra can.)  do not overcook.  when spaghetti is cooked, combine with remaining ingredients, except additional  1 c. cheddar cheese.  place mixture in casserole pan and top with remaining cheese.  cover and freeze up to six months, cover and refrigerate up to two days, or bake immediately at 350 degrees for 45 minutes until bubbly.  (if the cheese on top started to get too cooked, cover with foil.)

*original recipe from pioneer woman

spicy asian salad

1/2 c. bbq sauce

1 c. dry roasted peanuts, divided

1 tsp. crushed red pepper

1 c. chicken broth

1 1/2 lb. boneless skinless chicken breast, thin strips

1 medium onion, sliced

1 medium red pepper, cut into strips

8 oz. spaghetti, uncooked

1/4 c. chopped cliantro

place bbq sauce, 3/4 c. of peanuts, crushed red pepper and broth in blender.  set aside.  heat 1 tsp. oil in large nonstick skillet; keep warm.  add remaining 1 tsp. oil to skillet.  add onions and meanwhile cook spaghetti as directed on package.  drain spaghetti; add immediately to skillet with chicken.  remove from heat; toss with peanut sauce to coat completely.  sprinkle with cilantro.  serve topped with remaining 1/4 c. peanuts chopped

*original recipe from kraft website 

m&m pretzel treats

small pretzels

hugs

m&m's

line cookie sheet with parchment paper.  place pretzels on cookie sheet.  top unwrapped hug on top of each pretzel.  bake 3 - 5 minutes at 350 degrees.  remove from oven.  top each pretzel/hug with m&m.  place cookie sheet in freezer for treats to set. 

tahitian coconut bread

2 c. fresh grated coconut (1 coconut)
4 c. flour
2 tsp. baking powder
1 1/2 c. sugar
1 1/2 c. water

combine coconut, sugar and water.  blend flour and baking powder together.  mix all ingredients to a doughy texture adding a little flour as needed so it is not too sticky.  wrap in aluminum foil and bake in oven at 350 degrees for 1 to 1 1/2 hour.  makes 5 loaves.  enjoy!

*original recipe from polynesian cultural center

pumpkin bread/cake recipe

2 c. fresh cooked or canned pumpkin

1/2 c. oil

3/4 tsp. cinnamon

1 egg

2 c. sugar

1/2 tsp. pumpkin spice

3/4 tsp. salt

2 tsp. soda

2 1/2 c. all-purpose flour

chocolate chips 

mix all ingredients together beating until smooth.  

fill greased and flour bundt pan, bread pan or 1 lb. coffee can (half full)

bake 1 hour and 30 minutes in a 350 degree oven.  

watch cooking time.  it will be slightly different depending on the baking container you use. 

pretzels

1 tbsp. honey/sugar
1 1/2 c. lukewarm water
1 envelope yeast
1 tsp. salt
4 c. flour
1 egg

bake @ 425 degrees for 12-15 minutes

thai sweetened sticky rice and mango

2 cups thai sticky rice (long grain sweet rice)
1/2 cup sugar
1 tsp. salt
1 cup coconut milk
5 medium yellow mangoes
2 tbsp. cooked coconut milk

cook 2 tbsp. coconut milk over low heat.  it will thicken just slightly.  set aside.

prepare sticky rice in rice cooker.

in a mixing bowl dissolve sugar and salt in 1 cup coconut milk.  crumble in the steamed sticky rid and stir slowly until well mixed.  cover and let stand for 15 minutes.

peel and slice mangoes.  place on a serving plate.  spoon the cooked sticky rice beside the mango.  drizzle the reserved cooked coconut milk.  serve.

*original recipe is a compilation of random recipes i found on the world wide web.

chocolate chip cookies

1 c. margarine
1 c. shortening
1 1/2 c. sugar
1 1/2 c. brown sugar
4 beaten eggs
2 tsp. salt
4 1/2 c. flour
2 tsp. soda
2 tsp. vanilla
12 oz. chocolate chips

blend margarine, shortening, sugar and brown sugar.  add beaten eggs.  add sifted flour, salt, soda and vanilla.  add chocolate chips.

bake at 375 degrees for 8-10 minutes on ungreased cookie sheet.

pumpkin apple streusel muffins

2 1/2 c. all purpose flour
2 c. sugar
1 tbsp. pumpkin pie spice
1 tsp. baking soda
1/2 tsp. salt
2 eggs, lightly beaten
1 c. canned pumpkin

streusel topping:
1/2 c. vegetable oil
2 c. peeled, finely chopped apples (grate them if you so desire)

in large bowl, combine first 5 ingredients; set aside.  in medium bowl, combine eggs, pumpkin and oil.  add liquid ingredients to dry ingredients; stir just until moistened.  stir in apples.  spoon batter into greased or paper lined muffin cups filling 3/4 full.  sprinkle streusel topping over batter.   bake in preheated 350 degree oven for 35-40 minutes or until toothpick comes out clean.

streusel topping:
in small bowl, combine 2 tbsp. all-purpose flour, 1/4 c. sugar and 1/2 tsp. ground cinnamon.  cut in 4 tsp. butter, until mixture is crumbly.

variation - for 6 jumbo muffins - increase baking time to 40-45 minutes.

*original recipe from mom

90 minute bread

4 cups warm water
4 tbsp. yeast
8 tbsp. sugar
4 tsp. salt
4 tbsp. oil
7-8 c. flour (8-9)

mix 1 c. warm water, yeast and 1 tbsp. sugar.  let sit 10 min.

mix all ingredients and let rise for 15 minutes.  punch down and shape.  let rise 30 more minutes.  bake at 350 degrees for 15-30 minutes.

*original recipe from jamie hirschi

lowfat banana bread

1/2 c. applesauce (or any pureed fruit)
1 c. sugar
pinch salt
1 1/2 c. whole wheat flour
1 tsp. baking soda
3 medium bananas
1 tsp. vanilla

coat loaf pan with nonstick vegetable spray.  mash banana.  stir together all ingredients, pour into loaf pan and bake @ 300 degrees for one hour.

zucchini bread

1 c. oil
3 c. flour
2 c. sugar
1 tsp. baking powder
3 eggs, beaten
1 tsp. baking soda
2 tsp. vanilla
3 tsp. cinnamon
2 c. zucchini
1 tsp. salt
pinch nutmeg

combine oil, sugar, eggs and vanilla; beat until fluffy.  combine dry ingredients:  add alternately with finely grated zucchini.  bake at 350 degrees for one hour.  makes 2 loaves.

snickerdoodles

1/2 c. margarine (soft)

2 eggs

1/2 c. shortening

1 1/2 c. sugar

2 3/4 c. flour

2 tsp. cream of tartar

1 tsp. soda

1/4 tsp. salt 

2 tbsp. sugar

2 tsp. cinnamon

mix shortening, margarine and 1 1/2 c. sugar.  cream well.  add eggs.  blend flour, salt, soda, cream of tartar.  mix w/ creamed mixture blending well.  shape by rounded teaspoonful in balls.  mix sugar and cinnamon.  roll balls in cinnamon/sugar mixture.  bake 8-10 minutes @ 400 degrees.  

*original recipe from mom

holly's low fat chocolate chip cookies

cream:

1/2 c. butter

3 oz. applesauce 

1 pkg. pudding

3/4 c. brown sugar

3/4 c. white sugar

1 tsp. vanilla

2 eggs (add one at a time)

2 1/4 c. flour 

1 tsp. baking soda

1 tsp. salt

1 pkg. chocolate chips (1/2 semi sweet, 1/2 milk)

chill dough.  bake @ 350 degrees for 11 min.  

*original recipe from holly - neighbor in salt lake 

oreo cookies

1 devil's food cake mix

3/4 c. shortening (may use some butter or margarine)

2 eggs

1/2 tsp. vanilla

mix together and roll in 1/2 tsp. size balls.  bake for 10 min. at 350 degrees.

frosting:

1-8 oz. pkg. cream cheese

1/2 tsp. vanilla

1/2 cube - 1/4 c. (softened) butter

2 2/3 - 3 1/3 c. powdered sugar

*original recipe from mom via deb thornily

chinese chicken salad

ingredients:

• 1/4 cup rice wine vinegar

• 2 tablespoons smooth peanut butter

• 1 tablespoon chopped fresh ginger

• 2 teaspoons chipotle pepper puree

• 1 tablespoon soy sauce

• 1 tablespoon honey

• 2 teaspoons toasted sesame oil

• 1/2 cup canola oil

• Salt and freshly ground pepper

• 1/2 head napa cabbage, shredded

• 1/2 head romaine lettuce, shredded

• 2 carrots, shredded

• 1/4 pound snow peas, julienned

• 1/4 cup coarsely chopped fresh cilantro leaves

• 1/4 cup thinly sliced green onion

• 2 cups shredded rotisserie chicken

• 1/2 cup chopped roasted peanuts

• 1/4 cup chopped fresh mint leaves

• chili oil, optional

• grilled lime halves, for garnish

directions:
whisk together the vinegar, peanut butter, ginger, chipotle pepper puree, soy sauce, honey, sesame oil and canola oil in a medium bowl.  season with salt and pepper, to taste.  combine cabbage, lettuce, carrots, snow peas, cilantro and green onion in a large bowl.  add the dressing and toss to combine.  transfer to a serving platter and top with the shredded chicken, chopped peanuts and mint.  drizzle with chili oil, if desired.  garnish with grilled lime halves. 

*original recipe found on random website on the world wide web