Looking for a new recipe to try? Want to share your beloved family meals with your community? Check out our Recipe Exchange, where you can leave recipes in our book and take recipe cards. If you can’t make it to the library, check out the current recipes in the exchange below.

Banana Bread

Ingredients

  • 3 bananas
  • 1 cup white sugar
  • 1 egg
  • 1/4 cup melted butter
  • 1 1/2 cup flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt

Note: 1/4 cup applesauce can be substituted for the egg, and 1/4 cup canola oil for the butter.

Directions

  1. Preheat the oven to 325 degrees.
  2. Grease a loaf pan.
  3. Mix bananas, sugar, egg, and butter.
  4. In a separate bowl, mix flour, baking soda, and salt.
  5. Add the wet ingredients to the dry and mix.
  6. Pour in the greased loaf pan and sprinkle with cinnamon sugar.
  7. Bake until ready.

Banana With Chocolate Chips On Top

Shared by Camden, 6 years old

Ingredients

  • Banana
  • Chocolate chips
  • Butter knife
  • Fork

Directions

  1. Take banana and cut into slices.
  2. Then chocolate chips on top.
  3. Then a fork to eat it.

Chicken Stuff

Ingredients

  • 4-6 chicken breasts, skin off
  • 1 box of stuffing, any variety, unprepared
  • 1 can cream of mushroom soup
  • 1 package thin-sliced Swiss cheese
  • 1 large spoonful butter, melted

Directions

  1. Preheat oven to 400 degrees.
  2. Place the chicken breasts in a pan and cover with Swiss cheese. Spread soup over the cheese.
  3. Mix uncooked stuffing and flavor packet together and spread over the soup.
  4. Spoon melted butter over the stuffing.
  5. Cover with foil and bake for 1 hour. Ensure the chicken is fully cooked before removing from the oven.
  6. Serve with green beans or a mixed salad.

Chili Mac and Cheese

Submitted by Megan S.

Ingredients

  • 2 tablespoons unsalted butter
  • 1 pound lean ground beef or turkey
  • 1 can diced tomatoes (28 oz)
  • 1 tablespoon chili spice mix or seasoning
  • 1 pound dry elbow pasta
  • 3 cups water
  • 1 teaspoon kosher salt
  • 3 cups cheddar cheese, shredded
  • 1 can kidney beans (15 oz)
  • 1/2 cup half-and-half

Directions

  1. Melt 2 tablespoons unsalted butter in a 6-quart or larger electric pressure cooker on the highest Sauté function. Add 1 pound lean ground beef or turkey and cook, breaking up the beef and stirring, until cooked through, about 6 minutes. Turn off the heat. Add 1 (28-ounce) can diced tomatoes and their juices and 1 tablespoon chili seasoning, and stir to combine. Add 1 pound elbow pasta, 3 cups water, and 1 teaspoon kosher salt, and stir to combine.
  2. Lock on the lid and make sure the pressure valve is set to seal. Set to cook for 5 minutes under HIGH pressure. (It will take about 10 minutes to come up to pressure.) Meanwhile, shred 3 cups cheddar cheese and drain and rinse 1 can kidney beans.
  3. When the cook time is up, quick release the pressure. Turn the pressure cooker off. Add the cheese, kidney beans, and 1/2 cup half-and-half, and stir, stir, stir. Cover and let sit for 3 minutes. Serve immediately.

Cilantro-Lime Chicken Taco Salad

Submitted by Alyssa C.

Ingredients

Salad

  • 1 tablespoon olive oil
  • 1/2 cup onion, finely chopped
  • 4 large chicken breasts, diced
  • 1 teaspoon salt
  • 1 teaspoon cumin
  • 1/2 teaspoon black pepper
  • 1 can diced tomatoes with green chiles (14.5 oz)
  • 1 can black beans (15 oz), drained and rinsed
  • 3 tablespoons cilantro leaves, finely chopped
  • Cilantro lime rice, prepared
  • Toppings for serving: shredded lettuce, diced tomatoes, shredded cheese, avocado, etc.

Cilantro Lime Dressing

  • 1/2 cup mayonnaise
  • 1/2 cup buttermilk
  • 1/3 cup chunky salsa verde
  • 1/3 cup cilantro leaves, chopped
  • 1 tablespoon lime juice
  • 2 garlic cloves, pressed
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1/4 teaspoon red pepper flakes

Directions

  1. Prepare the dressing: blend mayonnaise, buttermilk, chunky salsa verde, 1/3 cup cilantro leaves, lime juice, garlic, garlic powder, onion powder, salt, pepper, and red pepper flakes until well combined. Refrigerate for several hours or overnight.
  2. Select Sauté function on the Instant Pot or other electric pressure cooker. When hot, add olive oil and onion to pot. Sauté onion for 3 minutes.
  3. Add diced chicken and sauté for 2 minutes. Add the can of diced tomatoes with green chiles, salt, cumin, and black pepper.
  4. Lock the lid in place. Cook for 2 minutes on High pressure. Use a quick pressure release at the end of cooking time.
  5. Remove the lid. Select Saute and cook, stirring frequently, until the liquid has cooked off. Stir in the can of black beans and 3 tablespoons cilantro.
  6. Serve over lettuce topped with chicken, cilantro lime rice, and other toppings.

Cowboy Cookies

Ingredients

  • 1 cup salted butter, room temperature
  • 1 cup packed light brown sugar
  • 2 eggs, room temperature
  • 2 teaspoons vanilla
  • 2.5 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 3 packets instant oatmeal, any flavor
  • Other mix-ins as desired: chocolate chips, walnuts, shredded coconut, dried cherries, etc.

Directions

  1. Use a hand mixer to mix 1 cup salted butter and 1 cup packed light brown sugar in a large bowl until light and fluffy.
  2. Add in 2 eggs and 2 teaspoons vanilla and mix.
  3. In another bowl, combine 2.5 cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon cinnamon, and 3 packs of oatmeal.
  4. Add in flour mixture to butter mixture a cup at a time and mix until just blended.
  5. Gently stir in other mix-ins as desired. (This is a great way to use up extra ingredients.)
  6. Chill dough for 1 hour in refrigerator.
  7. Preheat the oven to 350 degrees. Use a spoon, ice cream scoop, or cookie scoop and scoop dough onto a parchment lined cookie sheet – about 3 tablespoons per cookie. Press them down lightly with a fork.
  8. Bake for 12 minutes, one cookie sheet at a time. Let cookies rest on sheets for 10 minutes before removing. Enjoy!

Fantasy Fudge

Ingredients

  • 3 cups sugar
  • 3/4 cup butter
  • One can (5 1/3 oz) evaporated milk
  • 1 package (12 oz) chocolate chips
  • 1 jar (7 oz) marshmallow creme
  • Mix-ins: cookie pieces, nuts, mints, etc.

Directions

  1. Line a pan, such as a casserole dish, with foil, enough that it overhangs the sides to make it easier to get the fudge out. Choose your dish depending on how thick you would like your fudge to be.
  2. In a saucepan, melt the butter, sugar, and evaporated milk. Stirring constantly, heat to a rolling boil. Continue to stir and heat for 4 minutes or until the mixture reaches 238 degrees on a candy thermometer. Remove from heat.
  3. Add in chocolate chips slowly until melted and combined. Stir in marshmallow creme. Once fully mixed, add the mix-ins.
  4. Pour into your prepared pan and allow to cool (room temperature is preferred). Once fully cool and set, cut into squares and serve.

French Onion Pasta

Shared by Tracie C.

Ingredients

  • 1 box of pasta shells
  • 1 can of French onion soup
  • 1 pound of ground turkey
  • Shredded cheese

Directions

  1. Cook ground beef until crumbled.
  2. Add can of French onion soup and turn the dial to low.
  3. In a separate pan, cook pasta as directed on the box.
  4. Combine pasta with the beef mixture and top with shredded cheese.

Goes well with corn.

Gluten-Free Peanut Butter Cookies

Ingredients

  • 1 cup almond flour
  • 1/2 cup organic peanut butter (the kind with oil that requires stirring)
  • 1/3 cup pure maple syrup
  • A pinch of salt

Directions

  1. Preheat oven to 375 degrees.
  2. Mix all ingredients in a small bowl.
  3. Line a cookie sheet with parchment paper. Using a cookie scoop, scoop the batter on the sheet.
  4. Using a fork, press a crisscross pattern into the cookies, like a traditional peanut butter cookie. If the fork sticks, get it a little wet.
  5. Bake for 11 minutes.

Jalapeno Meatloaf

Shared by the Carmacks

Ingredients

  • 2 pounds ground beef
  • 2 blocks of cream cheese, 8 oz each
  • 3 whole jalapenos, seeded and chopped
  • 1 small can of chopped jalapenos
  • 1 pack of soup mix
  • 2 packages of real bacon bits

Directions

  1. Mix all ingredients together.
  2. Put in loaf pan and cook at 350 for one hour and 15 minutes.

Low Carb, Low Sugar Pancakes

Ingredients

  • 3/4 cup almond flour
  • 1/2 cup cottage cheese
  • 2 eggs
  • 1 tablespoon butter, melted
  • 1 tablespoon preferred sweetener
  • 1 teaspoon vanilla
  • 1 teaspoon baking powder

Directions

  1. Add all ingredients to a blender and blend until smooth.
  2. Pour onto hot griddle and cook as normal for pancakes.

Maple Nut Crunch

Shared by Nomadicsteve

Ingredients

  • 1/3 cup butter
  • 1/4 cup maple syrup (note: use real maple syrup)
  • 1/4 cup packed brown sugar
  • 1 tsp vanilla extract
  • 8 cups Quaker Oats Cinnamon Life cereal
  • 1.5 cups chopped pecans

Directions

  1. Preheat the oven to 250 degrees F.
  2. Heat butter and syrup in a 13×9 baking pan about 7 minutes, or until butter is melted.
  3. Add brown sugar and stir to dissolve. Stir in vanilla extract.
  4. Add cereal and nuts. Stir to evenly coat.
  5. Bake 1 hour, stirring every 20 minutes.
  6. Spread on baking sheet to cool. Break into pieces.
  7. Store in tightly covered container up to 5 days.

Note: once you start eating this it’s tough to stop!

No Bake Cookies

Submitted by River W.

Ingredients

  • 2 cups sugar
  • 1/2 cup milk
  • 1/2 cup margarine
  • 1/2 cup coconut
  • 1 teaspoon vanilla
  • 3 cups oatmeal
  • 6 tablespoons cocoa powder

Directions

  • In a small saucepan, combine the sugar, milk, and margarine.
  • Bring to a boil. Let boil for one minute, stirring constantly.
  • Remove from heat. Stir in remaining ingredients until combined.
  • Scoop teaspoon sized balls of the mixture onto wax paper.
  • Let set until firm.

Oatmeal Muffins

Ingredients

  • 1 cup old fashioned oats
  • 1 cup buttermilk
  • 1/3 cup butter or shortening, softened
  • 1/2 cup brown sugar
  • 1 egg
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt

Directions

  1. Soak old-fashioned oats and buttermilk together for one hour.
  2. Preheat the oven to 400.
  3. In another bowl, mix the butter or shortening, brown sugar, and egg together.
  4. In another bowl, sift the flour, baking powder, baking soda, and salt together.
  5. Combine the butter mixture, oat mixture, and flour mixture together in one bowl.
  6. Grease muffin cups or use cupcake liners. Fill each cup in the muffin tin 2/3 full.
  7. Bake 20-25 minutes. Serve warm.

Roasted Garlic and Rosemary Butter

Shared by Katherine K.

Ingredients

  • Butter (salted is best)
  • Dried rosemary
  • Garlic, peeled
  • Olive oil

Note from the chef: Measure with your heart

Directions

  1. Place peeled garlic and olive oil in oven-safe dish. Bake at 400 degrees until golden and soft.
  2. Grind down the rosemary into very fine pieces.
  3. Mix garlic, rosemary, and a small amount of the oil used to roast your garlic into the butter until well mixed. For extra-smooth butter, use an immersion blender.
  4. Use right away or store in fridge.

Note from the chef: Use to cook meat/veggies, on bread/toast, or on mashed potatoes.

Three-Ingredient Peanut Butter Cookies

Submitted by Diana G.

Ingredients

  • 1 cup creamy peanut butter
  • 1 egg
  • ¾ cup sugar (or granulated sugar substitute)

Directions

  1. Heat oven to 350 degrees.
  2. Mix all ingredients together.
  3. Roll dough into 1 ½ inch balls. Place onto cookie sheet.
  4. Press a crisscross pattern into the balls. Bake for 8-10 minutes or until firm.
  5. Remove from cookie sheet and transfer to cooling rack.

Tri-Tip

Shared by Ashley

Ingredients

  • 1/2 cup olive oil
  • 1/4 cup soy sauce
  • 1/2 cup lemon juice
  • 1/4 cup garlic
  • 1/4 cup garlic salt
  • 1/4 cup dried onion
  • 1 tbsp sugar
  • 1 tbsp pepper
  • 1 tri-tip steak, fat trimmed

Directions

  1. Mix all ingredients except steak together. Add tri-tip. Marinate 6 hours.
  2. Grill at medium high heat 8 minutes on each side; will be rare.
  3. Serve with mashed potatoes.

Vegetable Stock

Ingredients

  • 3 carrots
  • 1 leek
  • 2 parsnips
  • 2 parsley roots
  • 1 large white onion
  • 2 cloves garlic
  • Half a bunch of celery, with leaves
  • Turmeric, parsley, and salt to taste
  • Sunflower oil
  • Water

Directions

  1. Chop all vegetables finely.
  2. Place all ingredients in a medium pot, adding water until the vegetables are about 1 inch from the top, and simmer for at least 15 minutes, up to several hours.
  3. Strain, cool completely, and store for use in soups and other meals.