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    You are in: Home / Cookbooks / My Original Recipes
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    30 recipes in

    My Original Recipes

    These are my original recipes!!! (AKA, not created by some other person!)
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    My grandmama's recipe is delish on cold fried chicken, crackers, veggies or whatever else. It's best with a layer of cream cheese served underneath the layer of jelly on whatever you decide to use it on. Cook time is an approximation / guess because I've only watched her make it. Cook time includes the set time overnight. Here are my grandmama's notes: "I found that using the 1/4 teaspoon in your measuring spoons makes it super easy to scoop all of the jalapeno seeds out of the jalapenos before you chop them up in the food processor. Just a hint I thought you might like to know. Also, it isn't the seeds that make it hot it is the membrane of the jalapeno. I think it's prettier when there are no seeds though and using the little measuring spoon saves all of the mess of having to scoop them out if you miss them."

    Recipe #245654

    My mom's tabouli recipe that has been tweaked - the tabouli was a year long work in progress! The first picture is of the recipe prior to the major tweak - and it wasn't my favorite. Now, with the improved recipe, I could literally live off this stuff - especially when I pare it with Recipe #218012 or spread it in my Recipe #331572!

    Recipe #232941

    Everybody I've ever made these for have loved them. I've made them with marshmellows before too... but that didn't really work out too well hehehe. In the picture the lighter biscottis don't have the cocoa powder in them and the darker ones do. (I like them without cocoa better but that's just me.)

    Recipe #220237

    My younger sister says these taste like goldfish crackers yet have the texture of a cookie.

    Recipe #233293

    My mom and grandma would spend the day making this sauce in a huge vat and canning this the rest of the day. This is a much smaller recipe so you won't have 25 mason jars of sauce ;-) This is the only BBQ sauce I like.

    Recipe #232947

    My mom made this about 1,000 times trying to get the recipe to taste like what we have when we eat lunch at the V. Sattui winery in Napa Valley for the weekend. She came pretty close!

    Recipe #233153

    This is a delicious Italian flavored bread. Leave out the rosemary and the dough is still delicious. I first made this when I was nine. It's a great recipe for beginners!

    Recipe #218136

    This is my mom's recipe :-D Ground lamb is my choice but it's ok to substitute ground beef. I don't like potatoes in my moussaka so I leave them out all together, and it cuts down on overall time I have to spend in the kitchen. You can add them to your dish if you'd like, THEY ARE OPTIONAL, so I included them here. ------------------------------------------------------------------------------------------------ Check out the Moussaka potato debate here in the Greek Forum:

    Recipe #218585

    Pretty much my favorite soup in the world. It has a thick broth rather than a thin, clear one. Yum! My family now has their own substitutions for the bullion and the cream of chicken soup (it still tastes as good with the substitutes) but this is the original recipe from my mom.

    Recipe #233350

    I've made this about 1,000 times now that I've been in college. I was bored and hungry one day so I decided to play around in the spice rack and this is what I created. It's nicely seasoned, low carb and just super tasty. Italian and Pizza Seasonings can be used in place of the spices (just check to see if the ingredients are similar first though.)Also, the cook time really depends on how hot you decide to crank up your stove top. When cooking this I put it on the highest it goes which may mean that my cooking time is a bit short for some.

    Recipe #224336

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