I'm taking my kitchen paperless (at least as far as non-bound recipes go) so welcome to my cookbook in a blog!

Monday, November 17, 2014

Zucchini and Yellow Squash Salad

Zucchini and Yellow Squash Salad

1 zucchini
1 yellow squash
1 red pepper

1 C feta cheese, crumbled


1/3 C evoo
1/4 C white wine vinegar
2 Tb lemon juice
2 Tb sugar
1 garlic clove, minced
1 tsp oregano
1 tsp salt
1 tsp pepper

THINLY slice zucchini, squash, and red pepper.

Mix together dressing ingredients.

Marinate sliced veggies in dressing for 2 hours or more.

Top with crumbled feta just prior to serving.

Tuesday, August 12, 2014

Janene's Ceral Bars

5 Tb butter
2 C good quality mini marshmallows

4 C rice krispies
1 C pebbles
1 C fruit loops
2 C captain crunch (NOT berries)

*You can mix and match cereal - just be sure to have 8C total.

Melt butter and marshmallows together.  Stir in cereal.  Let cool.  Cut.  Snarf.

Tuesday, March 11, 2014

Savory Herb Dressing

Savory Herb Dressing

3/4 C evoo
1/3 C cider vinegar
1/2 tsp sea salt
1 tsp basil
1/2 tsp thyme
1/2 tsp oregano
pinch cayenne

All in a jar, cover, shake/blend.

Momma's Special Bacon

Momma's Special Bacon

2 1/2 lb slab or pork belly

2 1/2 Tb kosher salt
1 1/2 Tb brown sugar
1 Tb black pepperorns
1 tsp fennel seeds
1 tsp caraway seeds
1 tsp fresh rosemary
1 tsp fresh thyme
2 bay leaves
1 garlic clove, finely chopped

Combine seasonings and rub all over the port belly.  Put into a large container, or in a pan and cover with plastic.  Cure for 7 days, turning it once each day.

To smoke -

Soak hickory chips for 4 hours.  Smoke for 1-2 hours at 175 or so.  You want the internal temperature to get to 165.

Slice up, divide, freeze.

Allie's Bread

Allie's Bread

2 1/2 C warm water, 115*
1/3 C honey
1/3 C milk
1/3 C coconut oil, melted
1 Tb salt
2 Tb gluten
1 packet yeast
1/4 C millet
4-6 C flour - add a little at a time until the dough sticks to your finger just a little when touched)

350*, 25-30 min.

Thursday, February 13, 2014

Cay's Salad

Cay's Salad


mandarin oranges
slivered almonds toasted with sugar

Poppy Seed Dressing
(makes 12 servings)

In the blender . . .

1/4 C sugar
1 tsp slat
1 tsp mustard
1 Tb poppy seeds
1/4 C vinegar
2/3 C vegetable oil
1/4 C grated onion

Mrs. Hartley's Warm Broccoli Cheese Spread

Mrs. Hartley's Warm Broccoli Cheese Spread

8 oz cream cheese
8 oz sour cream
1 envelope Italian salad dressing mix

10 oz chopped broccoli, cooked
2 C shredded cheddar cheese


In a large mixing bowl, beat cream cheese, sour cream, and dressing mix.  Fold in broccoli and 1 1/2 C cheddar cheese.  Bake uncovered for 20 minutes at 350.  Sprinkle with remaining cheese and bake 5 minutes more until melted.

Serve warm with crackers or veggies.