Wednesday, 25 December 2013

Stay in Touch with the Latest Recipes

Don't miss the latest Mom's Pantry recipes ever again - stay in touch by book marking our "Latest Recipes" page and check back often! LINK HERE

Saturday, 23 November 2013

Nutmeg Logs

Thanks to Debbie Keener Joyce for sharing this family holiday recipe! 

Click on the photo above to be taken to the recipe!

Christmas Cookie Exchange E-Book is now available for ordering - only $5.99 for 92 recipes!

NOTE: If you are having trouble using any of the purchase links on the website email me directly with your address and what you would like to purchase and I will send you a direct invoice from Paypal. My email address is 
Thanks to many of our First Annual Christmas Cookie Exchange participants, we are pleased to be able to announce that we will make a special version of our Cookie Exchange ebook available to everyone for a small fee. Funds raised from the sale of this edition until Dec 7th, 2013 will be used to purchase food and toys for families who are struggling this year. We will be working with established agencies and programs to help make this happen, and we will update everyone our progress regularly.

Orders are being accepted now, up until Dec 7th, 2013 and are being delivered as soon as they are processed.

Thank you in advance for your support of this project.  When we reach out and help our fellow human beings, all of our lives are enriched. 

Friday, 30 August 2013

Volume 2 - By Heart ready to Order NOW

Have you preordered your copy of Volume 2? Deadline for signed copies is tomorrow night at midnight.
Order here:  Volume 1 is still available as well!

Also our mini e-booklet series has kicked off with Blue Plate Specials! for only $4.99! Order here:

Check out our website at for the latest recipes, columns and blog posts!

Saturday, 1 June 2013

The Cookbook is available now for pre-ordering until June 15th!

By Heart - From Mom's Kitchen Pantry

is now available for order on our brand new website!

Pricing and other details can be found here

We also have a special offer to accompany this release!

Purchase any version of our cookbook (perfect bound, coil, or e-book)
and on June 15th we'll email me a copy of our mini e-booklet
"Blue Plate Specials" for free!

Sunday, 26 May 2013

Super Easy Baked Cherry Fudge Brownie Cheesecake

Super Easy Cherry Fudge Brownie Cheesecake

1 20 oz box of deluxe Brownie mix - I used Ghirardelli Double Chocolate
3/4 cup flour
1/3 cup melted butter
2 pkg cream cheese (8 oz each), softened
1 1/2 cups heavy cream
1 20 oz can cherry pie filling
In medium bowl, mix 3/4 cup of dry brownie mix, flour and butter together until well blended and crumbly. Press into the bottom of your springform pan.

In large bowl, beat cream cheese with mixer, until creamy. Add in 1 and 1/2 cups of heavy cream and the rest of the brownie mix. Mix well until everything in incorporated. Pour on top of crust layer.

Bake 45-50 minutes at 350F.

Top with cherry pie filling.

Run spatula along the sides and allow to cool before releasing the pan.

Curry Butter Chicken

Curry Butter Chicken

4 chicken breasts, cut into bite sized pieces
2-3 tbsp butter

Saute chicken pieces in butter.


1 1/2 heaping tsp curry (we used mild, but you can ramp up the heat using a hotter version if preferred)
1 tbsp tandoori spice mix (recipe below)
1 1/2 cups heavy cream
3 heaping tbsp tomato paste

At this point you need to adjust the taste according to your own preferences, adding in additional curry or tandoori spice as desired.

Add 6-7 ounces (1/2 can) of coconut milk. Continue to cook, reducing the liquid to a create a creamy, flavorful sauce. Season with salt and pepper.

Serve over long grain rice.

Tandoori Spice Mix
3 tablespoons ground ginger
3 tablespoons coriander
1 tablespoon ground cumin
1 tablespoon paprika
1 tablespoon pepper
2 teaspoons salt
1 1/2 teaspoons turmeric
1 1/2 teaspoons ground nutmeg
1 1/2 teaspoons ground cloves
1 1/2 teaspoons cinnamon

Combine and store in an airtight container.

Thursday, 16 May 2013

Monday, 13 May 2013

Low Carb Recipes

Secret Ingredient: Quinoa

Check out our Secret Ingredient: Quinoa Photo Album for some great 
Potato recipes from some of our favorite people.

Also check out our: Reader Submitted Suggestions

Blackberry Upside Down Cake

Serves 8
3 tsp (15 ml) melted butter
1/3 cup (75 ml) packed brown sugar
1 -1/2 tsp (7 ml) grated orange rind
2 cups (500 ml) fresh (or frozen) blackberries
1-1/4 (300 ml) cup all purpose flour
1-1/2 tsp (7 ml) baking powder
1/4 tsp (1 ml) salt
2/3 cup (150 ml) white sugar
2 Tbsp (25 ml) softened butter
1 egg
3/4 tsp (3 ml) vanilla
1/2 cup (125 ml) milk

1. Preheat oven to 350 degrees F.
2. Spread the 3 tsp (15 ml) of melted butter in bottom of 9” round cake pan
3. Sprinkle evenly with brown sugar, then orange rind and blackberries.
4. Combine flour, baking powder and salt in a mixing bowl.
5. In another bowl beat white sugar into softened butter.
6. Add egg and vanilla and beat well.
7. Alternate adding the flour mixture into creamed butter/sugar mixture with the milk (start and end with flour).
8. Spoon batter over berries.
9. Bake at 350 for 40 minutes
10. Cool in pan on wire rack for 5 minutes.
11. Loosen cake edges with knife
12. Invert cake onto plate.
13. Serve with a dollop of whipping cream or vanilla ice cream.

Saturday, 11 May 2013

Fiesta Quinoa with Black Beans

Fiesta Quinoa with Black Beans
1 tbsp olive oil
1 onion diced
1 tbsp minced garlic
1 tbsp chili powder
2 tbsp tomato paste
2 cups chicken broth
1/2 tsp salt
1 box (225 g) quinoa
1 can (540ml) black beans, rinsed and drained
In saucepan, heat oil over medium-high heat; cook onions and garlic for 2 to 3 minutes, stirring often, or until starting to soften. Add chili powder; cook, stirring, for 30 seconds. Add tomato paste; cook, stirring, for 1 minute. Add broth and salt. Bring to a simmer over medium-high heat. Stir in quinoa and black beans; reduce heat to low, cover and cook for 20 minutes.
Remove from heat and let stand, covered, for 5 minutes. Fluff with fork.  You may serve it garnished with lime wedges and coriander sprigs, if desired.


Mango Coconut Rice Pudding

Mango Coconut Rice Pudding

3 cups uncooked long grain rice (not instant)
1 can coconut milk
2 cups milk
2 tsp vanilla
6 egg yolks
1/2 c melted butter

1/2 cup to 3/4 cup sugar (to taste)

Cook rice for 2 minutes in a little bit of water. Strain.

Cook the rice in coconut milk, milk and vanilla with 2 cups of chopped mango pieces, until tender.

Remove from heat, add butter, salt, sugar and egg yolks. Mix well. Pour into 9x13 prepared pan. 

Bake at 250F until set. (about 15-20 minutes) Do not over bake.

*you can add coconut flakes to the mixture before baking, if you like.

Secret Ingredient: Mayonnaise

Check out our Secret Ingredient: Graham Wafers Photo Album for some great 
Potato recipes from some of our favorite people.

Also check out our: Reader Submitted Suggestions

Friday, 10 May 2013

Chocolate Dream Whip Pie with Grandma's Secret Twist

Mom's Pantry friend Yates Scott says: I never could figure out when I was growing up why everyone always made a fuss over my grandma's chocolate pie at those family reunions and barbecues  They all swore they followed the same recipes on the back of the old Dream Whip Boxes and never got the result as good as hers, she always swore it was the extra love,......I knew she was full of it once she started showing me all her little secrets. This recipe proves it and explains why I love my grandmother and her crazy addiction to chocolate....what she doesn't know is she hasn't made one of these in almost ten years, i'm bringing her one for Mother's Day!!!! MAMAW YOU ROCK!!!!!!!

P.S.- This is an older pic before I started using chocolate chips and crushed graham crackers to garnish it, but if you so choose, shaved dark chocolate works real well and is just as yummy , we have also used an assortment of crushed nuts too.

Chocolate Dream Whip Pie with Grandma's Secret Twist

Pie Crust


recipe makes 1 pie crust

1 3/4 cups finely ground graham cracker crumbs
1/3 cup white sugar
8 tablespoons butter, melted
1/2 teaspoon ground cinnamon 


1.  Mix graham cracker crumbs, sugar, melted butter or margarine, and cinnamon until well blended . Press mixture into an 8 or 9 inch pie plate.

2. Bake at 375 degrees F for 6 minutes. Cool. Chill for about 1 hour before filling.

For the filling : 


2 (1 1/3 ounce) envelopes dream whip brand whipped dessert topping mix 
2 3/4 cups cold milk, divided 
1 teaspoon vanilla
2 (3 1/2 ounce) packages jell-o brand instant pudding mix, any flavor –dark chocolate
½ jar Smuckers Hot Fudge Ice Cream Topping
1 small tub Cool Whip topping
¼ c mini choc chips for topping pie at the end
1 graham cracker in a ziploc bag crushed for topping pie at the end


1. Beat whipped topping mixes, 1 cup of the milk and vanilla in large bowl with electric mixer on high 6 minutes or until topping thickens and forms peaks.

2. Add remaining 1-3/4 cups milk and pudding mixes; beat on low speed until mixed.

3. Beat on high speed 2 minutes, scraping bowl occasionally.

4. Add ½ jar of the Smuckers Hot Fudge Ice Cream Topping and Beat for 1 more Minute on high and scrape the bowl before spooning into pie shell.

5. Top with the container of Cool Whip, Rounding out the top, Garnish with Mini chips and Graham Cracker Crumbs then refrigerate at least 4 hours.

6. Store leftover pie in refrigerator.

Secret Ingredient: Graham Wafer (crackers or crumbs)

Check out our Secret Ingredient: Graham Wafers Photo Album for some great 
Potato recipes from some of our favorite people.

Also check out our: Reader Submitted Suggestions

Secret Ingredient: Blackberries, Blueberries and Raspberries

Check out our Secret Ingredient: Blackberries, Raspberries and Blueberries Photo Album for some great 
Potato recipes from some of our favorite people.

Thursday, 18 April 2013

Parmesan Crusted Chicken

Pin It

Parmesan Crusted Chicken


1/2 cup Mayonnaise
1/4 cup grated Parmesan cheese
4 boneless, skinless chicken breast halves,
4 tsp. Italian seasoned dry bread crumbs


Preheat oven to 425°F (220°C).

Combine mayonnaise with Parmesan in medium bowl. Arrange chicken on baking sheet. Evenly top with mayonnaise mixture, then sprinkle with bread crumbs.
Bake 20 minutes or until chicken is thoroughly cooked.

Monday, 15 April 2013

Grandma Prentice's Ginger Marmalade

shared by Dave Weigel

Grandma Prentice's Ginger Marmalade

10 cups peeled and cored pears
6 cups sugar
2 lemons grated rind and juiced
1/4 cup preserved or candied ginger.

Place sliced pears in layers with sugar, lemon juice and zest. Let stand 2 or 3 hours. Add Ginger chopped and bring to a boil stirring frequently until thick and clear, about 45 minutes. Pour into hot sterilized jars and seal.

Boiled Dressing

shared by Dave Weigel

Boiled Dressing

1/4 tablespoon salt
11/2 tablespoon flour
1 teaspoon mustard
Yolks 2 eggs
11/2 tablespoons sugar
11/2 tablespoons melted butter
Few grains cayenne
3/4 cup milk
1/4 cup vinegar
Mix dry ingredients, add yolks of eggs slightly beaten, butter, milk, and vinegar very slowly. Cook over boiling water until mixture thickens; strain and cool.

Coleslaw: add vinegar and celery seed to above and add to coleslaw mix

Potato salad: use as is or add a bit of miracle whip.

Macaroni salad: use as is to cooked macaroni noodles, cubed ham, sharp cheddar cubes and frozen peas.

The sky's the limit on how you use it.