1 package (3.4 oz) instant cheesecake or vanilla pudding mix

1/2 c. canned pumpkin

1/4 – 1/2 t. pumpkin pie spice

10 gingersnap cookies

1 c. whipped topping

In a bowl, whisk milk and pudding mix for 2 minutes. Stir in the pumpkin and the pie spice. Let stand for 2 minutes or until set. Set aside three gingersnaps, crush the rest. Fold whipped topping into pudding. Spoon into dessert bowls. Sprinkle with cook crumbs. Serve with whole gingersnaps. Makes 3 servings.

1 1/2 stick butter (no substitutes)

1/2 c. sugar

1 c. sliced almonds

2 T. sesame seeds (optional)

Place graham crackers in a jelly roll pan 15 1/2 x 10 1/2 “. This is the only size pan to use because the crackers fit perfectly. Combine the butter and sugar in a pan. Boil for 2 minutes until the mixture begins to thicken. Spread mixture over crackers. Sprinkle with nuts and seeds. Place pan in a 350 degree oven for 15 minutes until the butter bubbles and turns golden. Do not over brown. Cut while still warm. Cool on a wire rack.  Tip: The recipe says butter – no substitutes. I tried a healthier version of butter, trying to make this alittle healthier for me. It didn’t work. I guess they are correct when they say no substitute for butter.

This recipe is from Mom in 2008.

INGREDIENTS:

• 6 Carrots (cut into 1″ slices)
• 2 Medium Onions (cut into quarters)
• 3 pound corned beef brisket
• 1 cup water
• 1 small head of cabbage (cut into wedges)

DIRECTIONS:

1. Put carrots, onions, beef brisket, and water in the slow cooker in the order listed.
2. Cook on LOW for about 8 hours.
3. Add Cabbage Wedges to the slow cooker, turn on HIGH then continue cooking for another 2 to 3 hours.

SUGGESTIONS:

• Enjoy with Boiled Potatoes or Irish Soda Bread
• If you don’t have 10 hours until dinner you can speed up the cooking time by cooking on LOW for 4 hours and then on HIGH for 4 hours.
• Trim any additional fat around the brisket AFTER cooking to cut fat while ensuring the meat stays moist and delicious.

1/2 c. raisins

1/2 c. dry milk powder

1/4 c. sesame seeds

1/4 c. honey

Mix well and roll into balls. Refrigerate. Experiment with this by adding or substituting nuts, sunflower seeds and oatmeal.

This recipe came from Mom.

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1/2 c. peanut butter

1 c. dry milk

1 c. uncooked quick oats

Mix well and roll into balls. Store in an airtight container. High protein snack.

This recipe came from Mom

aluminum foil

onion, sliced

lemon, sliced

1/2 c. brown sugar

1/2 c. ketchup

Place aluminum foil in the bottom of a baking dish. Place pork chops on the foil. Top each chop with 1 slice onion and 1 slice lemon. Sprinkle generously with brown sugar. Place 1 T. ketchup on top of each. Cover dish and bake for 1 hour iin preheated 350 degree oven. Uncover and bake for 1/2 hour more. Baste occasionally if needed.

This recipe came from Sue while in Nebraska about 1971.

4 T. soy sauce

2 c. Quick Oats

2 T. oil

2 t. honey

2 t. onion powder

1 t. sage

1/2 t. garlic powder

1/2 t. italian seasoning

Combine water and seasonings in a pan. Bring to a boil. Add oats and cook for 1-5 minutes. Spray a cookie sheet with nonstick cooking spray such as Pam (or use Silpat). Using a small ice cream scoop or a heaping tablespoon, scoop onto cookie sheet. Shape into patties and flatten with a spoon. Cook at 350 degrees for 8 – 15 minutes per side depending on patty size.

This is a healthier alternative to pork sausage. Served with pancakes and syrup and they are very good.

This recipe came from Mom in 1999.

2 T. oil

1/2 lb. fresh mushrooms, sliced

1 1/2 c. celery, sliced

1 c. green pepper, sliced

1/2 c. onions or scallions, sliced

2 cans onion soup

2 T. soy sauce

2 T. cornstarch

1/2 c. cold water

Brown meat in oil. Ad all ingredients, soup and soy sauce. Cover and simmer 3/4 hr. stirring often. Blend 2 T. cornstarch in 1/2 c. cold water. Add. Cook 10-15 mins. until cornstarch has cooked clear. Serve over rice.

1 large onion, sliced

1 c. celery, diced

1/2 c. green pepper, chopped

4 large potatoes, diced

1 T. salt (optional)

3 cans minced clams, 7.5 oz. each

2 cans cream of mushroom soup, 10.5 oz each

3 c. milk

1/4 t. marjoram

Fry bacon. Measure 3 T. bacon fat. Add onion, celery and green peppers. Cook until soft. Add potatoes, salt and water to cover. Cook until tender. Add clams and it’s liquid, soup, milk and marjoram. Simmer stirring until hot. Crumble bacon and sprinkle on top. Makes 12 servings.

1/2 – 1 lb. swiss chard or spinach, fresh

1 T oil

1 T garlic

1 onion, chopped

2 carrots, sliced

1 can tomatoes (14 oz)

1/2 t. rosemary

1 can white beans (16 oz)

1 c. macaroni, uncooked

Put all ingredients into a large pot and cook until hot. Serve with fresh parsley and parmesan cheese.

This recipe came from Nana in 1980.