Moms Pantry Kitchen 2013 Top 100 Recipes

To celebrate our first year, we're compiling

Mom's Pantry's Top 100 Recipes

according to website visits and shares of 2013.

2013 was a banner year for Mom's Pantry

• We grew from a handful of people to over 150,000 followers.
• We released 2 full length cookbooks and 2 e-booklets,
• In May, we launched a website that has seen over almost 3 million visitors in less than a year.
• With your help, we raised money for families and children in need with our Cookie Exchange e-book at Christmas, and used those funds to provide gifts and food for those in need.
• We add hundreds of new recipes to our website and Facebook page.
• We began a weekly and monthly newsletter that reaches thousands of followers.
• We began a Pinterest page that has shown steady growth

In 2014 we hope to build on 2013 by

• releasing two additional full length cookbooks one in May and another in August
• create a cooperative Mother's Day project
• create another cooperative Cookie Exchange project to help raise additional funds for families in need at Christmas
• continue to increase our presence outside of Facebook by using Pinterest, Twitter and our newsletter to stay in touch with those who wish to follow us
• Begin a series of monthly digest e-books for our readers which will be available for a nominal cost of $1.99 each
• continue to explore opportunities to enhance the interactive component of our vision

Broccoli Orange Salad

Ingredients:
4 cups fresh broccoli florets
1 small purple onion, sliced thin
1/2 cup raisins
1/2 cup chopped pecans
1 (11 oz) can of mandarin orange segments (drained)

Dressing
3/4 cup mayonnaise
1/4 cup sugar
1 1/2 tbsp white vinegar

Instructions

Combine broccoli florets, red onion, raisins and pecans in a large bowl.
In a separate bowl, mix dressing ingredients. Blend well and then add to the broccoli mixture.
Gently fold in mandarin orange slices.
Refrigerate 3 hour s to allow flavors to meld, and dressing to seep into vegetables.

Best Ginger Cookies Ever

Ingredients

3/4 cup butter, softened
1 cup white sugar
1 egg
1/2 cup mild molasses
2 1/2 cups flour

2 tsp baking soda

2 tsp cinnamon
2 tsp ground ginger
1/2 tsp salt
1/4 cup white sugar for coating

Instructions

Cream together butter and sugar in a large bowl. Add egg and beat well. Stir in molasses until blended and smooth.
In another bowl combine the dry ingredients (except for the final 1/4 cup of sugar).

Add creamed mixture to flour mixture, and mix until no dry flour remains. Roll into one inch balls.
Roll each ball in sugar and place on a greased cookie sheet about 1 and 1/2 to 2 inches apart. Do NOT flatten. Bake for 10 minutes at 350F and allow to slightly cool before removing from the cookie sheet.

Huli Huli Ribs

Ingredients

3 lbs boneless pork ribs
* Marinade
1/2 cup soy sauce
1/2 cup brown sugar, packed
1/2 cup gree n onion, chopped
1/4 cup ketchup
1 tsp minced garlic
1 tsp dry ground ginger

*BBQ Sauce
1/3 cup unsweetened pineapple juice
1/4 cup low-sodium teriyaki sauce
1/4 cup ketchup
1 garlic clove, minced
1 tablespoon brown sugar (packed)
1 tablespoon ginger, minced

Instructions

In a pan mix, pineapple juice, teriyaki sauce, ketchup, garlic, and brown sugar.
Bring to a boil, then reduce to low heat and simmer for about 10 minutes. Add in ginger, and remove from heat and allow to cool.

Marinad e ribs overnight in glass dish (covered) in fridge.
Place in bottom of the crock pot and cook on low 4-6 hours. During the last hour baste with Hawaiian BBQ Sauce .
Serve with extra sauce on the side.
Note: You could also grill these, turning and basting frequently with marinade, adding sauce at the end.

Kielbasa and Potato Soup

Ingredients

1 lb beef kielbasa

1 onion
1 tsp garlic powder
2 tsp celery seed
1 tbsp parsley
1 tsp salt

1 tsp pepper
8 c water
5 lbs potatoes, peeled and cubed
c butter
8 tbsp flour
1 c milk
1 tsp salt
Instructions

Pour water into crock pot. Slice kielbasa into inch slices, and then cut each slice into 1/4's.
Chop onion.
Add the kielbasa, spices and onion pieces to the water.
Cook on high for 1 hou r then reduce to low for one hour.
Peel potatoes and cut into inch chunks.
Add them to the crock pot after the second hour of cooking. Add salt and stir.
Turn the crock pot back up to high and cook for about 2 hours, until potatoes are tender.
Melt butter in skillet and add flour. Stir constantly for a minute or so while the flour cooks.
Add milk and continu e stirring until blended and smooth.

Add milk mixture to the crock pot and stir well. Cook for an additional 30 minutes.

Sopapilla Cheesecake

Ingredients

1 tube of crescent rolls
3/4 cup sugar
1/2 tsp vanilla
1 egg
12 oz of cream cheese, room temperature

1/4 cup melted butter
1/4 cup sugar
1/2 tbsp cinnamon

Instructions

In a mixing bowl combine 3/4 cup sugar, vanilla, cream cheese and egg until well blended and creamy. There should be no lumps.
In a prepared 9x9 pan press down 1/2 of the crescent rolls for the bottom layer, making sure the seams are sealed and there are no holes. Pour cream cheese mixture on top.
Roll out the remaining crescent rolls together in one 9x9 piece (no holes or broken seams) and place on top of the cream cheese layer.

Melt 1/4 cup butter and pour over top layer. Mix together 1/4 cup sugar and cinnamon and sprinkle on top. Bake at 350F for 45 minutes.

Chocolate Cobbler

Ingredients

1 1/4 cups granulated sugar, divided into 3/4 cup and 1/2 cup
1 cup all-purpose flour
7 tablespoons cocoa, divided into 3 tablespoons and 4 tablespoons
2 teaspoons baking powder

1/4 teaspoon salt
1/2 cup milk
1/3 cup unsalted butte r , melted
1 & 1/2 teaspoons vanilla extract
1/2 cup firmly packed ligh t brown sugar
1 & 1/2 cups hot water

Instructions

Set aside 1/2 cup sugar, brown sugar and 4 tbsp of cocoa in a small bowl.
In an ungreased 88 pan mix the remaining sugar and cocoa, with flour, baking powder, salt, milk, melted butter, and vanilla. Stir and spread over the bottom of the pan evenly.
Sprinkle the sugar and cocoa mix you had set aside earlier, over the top. Do not mix in.
Pour 1 and 1/2 cups boiling water gently over top of everything. DO NOT STIR.

Bake at 350 degrees fo r 35-40 min.

Lemon Bars

Ingredients

Crust:
1 cup flour
1/4 cup confectioners sugar
1/2 cup butter or margarine