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.

Monday, January 20, 2014

Chocolate-Pumpkin Tart

Chocolate-Pumpkin Tart

Make the crust:

20 chocolate wafer cookies
2 T sugar
3 T unsalted butter, melted, plus more for pan
4oz semisweet chocolate, melted

Preheat oven to 350.  In a food processor, pulse cookies and sugar until finely ground.  Add butter and pulse until crumbs are moistened.  Press crumbs into the bottom (but not sides) of a 9" removable-bottom tart pan.  Place tart pan on a rimmed baking sheet; bake until set, about 12 minutes.

Pour chocolate onto warm crust.  Spread with a spatula.  Freeze until chocolate is firm, about 5 minutes.  Brush sides of tart pan with butter.  Set aside.

Make the filling:

1 1/2 C canned pure pumpkin puree
1 egg
1/2 C heavy cream
1/4 C packed light brown sugar
1/4 C pure maple syrup
1/2 tsp pumpkin pie spice
1/4 tsp salt

In a bowl, whisk together pumpkin, egg, cream, sugar, maple syrup, pumpkin pie spice, and salt.  Pour filling into prepared crust; bake on a rimmed baking sheet until set, about 45-50 minutes.  Cool 1 hour at room temperature; refrigerate 1 hour.  Remove the tart pan sides.

Mexican Beef & Hominy Soup

Mexican Beef & Hominy Soup

2 lbs stew mean, cut into 3/4" cubes
1 onion, chopped
2 cloves garlic, minced


1 - 2 Tb chili powder
1 tsp ground cumin
3 qts beef broth

14.5 oz diced tomatoes, including juice

2 lbs butternut squash, cut into 3/4" cubes
2 stalks celery, diced diagonally, 1/4" thick
4 oz diced green chili

2 15oz cans white hominy - organic & NON gmo
sour cream
fresh cilantro, chopped

In a large pan over high heat, bring beef, onion, garlic, and 1/2C water to a boil.  Add salt, pepper, and oil.  Reduce heat to medium, cover, and simmer for 15 minutes, stirring occasionally.  Uncover and cook over high heat, stirring often, until juices have evaporated and meat is browned, 10 - 20 minutes.

Add chili powder and cumin, stir about 30 seconds.  Add broth and tomatoes.  Cover and bring to a boil, then reduce heat and simmer 1 hour.

Add squash, celery, and green chili; cover and return to a boil.  Reduce heat and simmer, covered, until squash and beef are tender when pierced, about 15 minutes.  Stir in hominy and return to a boil.  Salt and pepper to taste.

Serve with a dollop of sour cream and a sprinkle of fresh cilantro.