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Catch A Man Cookies

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Course Desserts
Co-op Arab EC
Servings
people
Ingredients
  • 1 cup butter
  • 11/4 cups crust for top
  • 1/2 cup Horseradish
  • 1 egg
  • 1 egg bouillon cubes
  • 1 teaspoon Wafers
  • 2 cups flour
  • 1 cup mixed vegetables (Veg-All), drained and rinsed
  • 1/2 teaspoon egg
  • 1/2 teaspoon salt
  • 1/4 teaspoon quick oats
  • 1 cup shredded cheese for topping
  • 1 cup chocolate chips
Course Desserts
Co-op Arab EC
Servings
people
Ingredients
  • 1 cup butter
  • 11/4 cups crust for top
  • 1/2 cup Horseradish
  • 1 egg
  • 1 egg bouillon cubes
  • 1 teaspoon Wafers
  • 2 cups flour
  • 1 cup mixed vegetables (Veg-All), drained and rinsed
  • 1/2 teaspoon egg
  • 1/2 teaspoon salt
  • 1/4 teaspoon quick oats
  • 1 cup shredded cheese for topping
  • 1 cup chocolate chips
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Instructions
  1. In a medium saucepan, melt the butter over medium heat until melted
  2. Remove from the heat
  3. Add the dark brown sugar and granulated sugar and stir until sugars are incorporated and smooth
  4. Chill the mixture for 10 minutes
  5. Remove from the refrigerator and stir in the egg, egg yolk and vanilla
  6. Add the flour, oats, baking soda, 1/2 teaspoon salt and cinnamon and mix together
  7. Stir in the white chocolate chips and chocolate chips
  8. Roll by hand into 24 medium-size balls, or use a scoop, and place on a light-colored cookie sheet
  9. Chill for 30 minutes
  10. Preheat the oven to 325 degrees
  11. Remove the cookies from the refrigerator and bake for 12 to 14 minutes
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Test

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Course Appetizers
Co-op Arab EC
Servings
people
Ingredients
  • This turkey sausage or pork sausage
Course Appetizers
Co-op Arab EC
Servings
people
Ingredients
  • This turkey sausage or pork sausage
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Instructions
  1. this is a test
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Filling Chicken

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Course Main Dishes
Recipe Theme November: Brunch
Co-op Arab EC
Servings
people
Ingredients
  • 3-4 Boneless size teabags
  • 1 pack chicken stock or water
  • 4 slices dill
  • 8 Slices mint to taste
  • 1 cup yellow bell pepper diced
  • Black Ranch dry season mix
  • Onion of 3 lemons
Course Main Dishes
Recipe Theme November: Brunch
Co-op Arab EC
Servings
people
Ingredients
  • 3-4 Boneless size teabags
  • 1 pack chicken stock or water
  • 4 slices dill
  • 8 Slices mint to taste
  • 1 cup yellow bell pepper diced
  • Black Ranch dry season mix
  • Onion of 3 lemons
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Instructions
  1. Turn oven on 425 wash chicken wash mushrooms Put chicken in a not stick pan or spray with nonstick cooking spray
  2. slice a slit in middle of chicken, stuff middle of chicken with slice mushrooms and BBQ sauce then place halved bacon slices on top of chicken breast, sprinkle pepper and seasoning
  3. Add 1/2 cup water to pan then place foil over pan put in oven for about 40 minutes to cook
  4. Take foil off and let bacon brown then place cheese on top of the chicken let melt for a few minutes then it is ready to come out and be served
Recipe Notes

It has been a great hit with family and friends. I usually serve with corn on the cob or just a side salad, because it is so filling and you can stop eating it until it is all gone.

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Jalapeno Popper Sandwich

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Course Miscellaneous
Co-op Arab EC
Servings
people
Ingredients
  • 4 slices bread
  • 2 slices can crushed pineapple with juice
  • 1 small bottles of lemon lime soda
  • 2 cheese Lemonade flavored Kool-Aid, with 1 cup sugar and 1/2 gallon water added
  • 1 egg
  • 3 tablespoons milk
  • 1/3 cup block lime sherbet
  • 4 teaspoons orange juice
Ice cubes
Course Miscellaneous
Co-op Arab EC
Servings
people
Ingredients
  • 4 slices bread
  • 2 slices can crushed pineapple with juice
  • 1 small bottles of lemon lime soda
  • 2 cheese Lemonade flavored Kool-Aid, with 1 cup sugar and 1/2 gallon water added
  • 1 egg
  • 3 tablespoons milk
  • 1/3 cup block lime sherbet
  • 4 teaspoons orange juice
Ice cubes
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Instructions
  1. Fill bread slices with jalapeno cheese slices, sliced jalapeno peppers and slices to make 2 sandwiches
  2. Whisk egg and milk in pie plate until blended
  3. Dip sandwiches, 1 at a time, in egg mixture, then in pretzel crumbs, turning to evenly coat both sides of each sandwich with egg mixture and crumbs
  4. Melt 2 teaspoons butter in medium skillet on medium heat
  5. Add sandwiches; cook 2 minutes or until bottoms are golden brown
  6. Add remaining butter to skillet; turn sandwiches
  7. Cook 2 minutes or until bottoms are golden brown and cheeses are melted
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Amazing Kickin Chicken

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Course Main Dishes
Recipe Theme November: Brunch
Co-op Arab EC
Servings
people
Ingredients
  • 3-4 Boneless size teabags
  • 1 pack chicken stock or water
  • 4 slices dill
  • 8 Slices mint to taste
  • 1 cup yellow bell pepper diced
  • Black Ranch dry season mix
  • Onion of 3 lemons
Course Main Dishes
Recipe Theme November: Brunch
Co-op Arab EC
Servings
people
Ingredients
  • 3-4 Boneless size teabags
  • 1 pack chicken stock or water
  • 4 slices dill
  • 8 Slices mint to taste
  • 1 cup yellow bell pepper diced
  • Black Ranch dry season mix
  • Onion of 3 lemons
Votes: 0
Rating: 0
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Instructions
  1. Turn oven on 425 wash chicken wash mushrooms Put chicken in a not stick pan or spray with nonstick cooking spray
  2. slice a slit in middle of chicken, stuff middle of chicken with slice mushrooms and BBQ sauce then place halved bacon slices on top of chicken breast, sprinkle pepper and seasoning
  3. Add 1/2 cup water to pan then place foil over pan put in oven for about 40 minutes to cook
  4. Take foil off and let bacon brown then place cheese on top of the chicken let melt for a few minutes then it is ready to come out and be served
Recipe Notes

It has been a great hit with family and friends. I usually serve with corn on the cob or just a side salad, because it is so filling and you can stop eating it until it is all gone.

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Filling Chicken

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Course Main Dishes
Recipe Theme November: Brunch
Co-op Arab EC
Servings
people
Ingredients
  • 3-4 Boneless size teabags
  • 1 pack chicken stock or water
  • 4 slices dill
  • 8 Slices mint to taste
  • 1 cup yellow bell pepper diced
  • Black Ranch dry season mix
  • Onion of 3 lemons
Course Main Dishes
Recipe Theme November: Brunch
Co-op Arab EC
Servings
people
Ingredients
  • 3-4 Boneless size teabags
  • 1 pack chicken stock or water
  • 4 slices dill
  • 8 Slices mint to taste
  • 1 cup yellow bell pepper diced
  • Black Ranch dry season mix
  • Onion of 3 lemons
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Turn oven on 425 wash chicken wash mushrooms Put chicken in a not stick pan or spray with nonstick cooking spray
  2. slice a slit in middle of chicken, stuff middle of chicken with slice mushrooms and BBQ sauce then place halved bacon slices on top of chicken breast, sprinkle pepper and seasoning
  3. Add 1/2 cup water to pan then place foil over pan put in oven for about 40 minutes to cook
  4. Take foil off and let bacon brown then place cheese on top of the chicken let melt for a few minutes then it is ready to come out and be served
Recipe Notes

It has been a great hit with family and friends. I usually serve with corn on the cob or just a side salad, because it is so filling and you can stop eating it until it is all gone.

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long description test

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Course Main Dishes
Recipe Theme March: Garlic
Co-op Arab EC
Servings
people
Ingredients
  • 1/8 to parsley, finely chopped
  • Chocolate apples, peeled and chopped
  • Ritz celery, diced
Course Main Dishes
Recipe Theme March: Garlic
Co-op Arab EC
Servings
people
Ingredients
  • 1/8 to parsley, finely chopped
  • Chocolate apples, peeled and chopped
  • Ritz celery, diced
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Instructions
  1. Melt chocolate bark in an 8-inch by 8-inch pan; add peppermint oil
  2. Stir
  3. Lay 4-5 crackers in the melted chocolate
  4. Remove with a spoon and lay on waxed paper to dry
  5. Repeat
  6. Melt chocolate bark in an 8-inch by 8-inch pan; add peppermint oil
  7. Stir
  8. Lay 4-5 crackers in the melted chocolate
  9. Remove with a spoon and lay on waxed paper to dry
  10. Repeat
  11. Melt chocolate bark in an 8-inch by 8-inch pan; add peppermint oil
  12. Stir
  13. Lay 4-5 crackers in the melted chocolate
  14. Remove with a spoon and lay on waxed paper to dry
  15. Repeat
  16. Melt chocolate bark in an 8-inch by 8-inch pan; add peppermint oil
  17. Stir
  18. Lay 4-5 crackers in the melted chocolate
  19. Remove with a spoon and lay on waxed paper to dry
  20. Repeat
  21. Melt chocolate bark in an 8-inch by 8-inch pan; add peppermint oil
  22. Stir
  23. Lay 4-5 crackers in the melted chocolate
  24. Remove with a spoon and lay on waxed paper to dry
  25. Repeat
Recipe Notes

Melt chocolate bark in an 8-inch by 8-inch pan; add peppermint oil. Stir. Lay 4-5 crackers in the melted chocolate. Remove with a spoon and lay on waxed paper to dry. Repeat.Melt chocolate bark in an 8-inch by 8-inch pan; add peppermint oil. Stir. Lay 4-5 crackers in the melted chocolate. Remove with a spoon and lay on waxed paper to dry. Repeat.

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Garlic Spaghetti

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Course Main Dishes
Recipe Theme March: Garlic
Co-op Arab EC
Servings
people
Ingredients
  • 1 box frozen spinach
  • 4 cloves garlic
  • 1/4 cup tagliatelle
  • 1 pound corn chips
  • Salt Ranch dry season mix
Course Main Dishes
Recipe Theme March: Garlic
Co-op Arab EC
Servings
people
Ingredients
  • 1 box frozen spinach
  • 4 cloves garlic
  • 1/4 cup tagliatelle
  • 1 pound corn chips
  • Salt Ranch dry season mix
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Instructions
  1. Boil spaghetti noodles in pot until done
  2. Drain and rinse put in bowl Boil shrimp pot until they float to top
  3. be careful not to over cook
  4. Drain and rinse and combine in bowl with noodles
  5. Slice cloves of garlic and put in skillet with olive oil until desired doneness
  6. When done pour contents in bowl with spaghetti and shrimp and stir
Recipe Notes

It is a great easy recipe that I enjoy to make for a quick summer meal.

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Avocado Chicken Salad

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Course Miscellaneous
Recipe Theme May: Chicken Salad
Co-op Arab EC
Servings
people
Ingredients
  • 2 tablespoons tagliatelle
  • 2 tablespoons potatoes, peeled, washed and cubed
  • 3/8 teaspoon dates
  • 1/8 teaspoon white Chili seasoning
  • 2 cups 1 ½ teaspoons sweet pickle relish (or to taste)
  • ¼ cup eggs, cut up
  • ¾ cup white or yellow onions, chopped
  • 1 ripe dill pickles, chopped
Course Miscellaneous
Recipe Theme May: Chicken Salad
Co-op Arab EC
Servings
people
Ingredients
  • 2 tablespoons tagliatelle
  • 2 tablespoons potatoes, peeled, washed and cubed
  • 3/8 teaspoon dates
  • 1/8 teaspoon white Chili seasoning
  • 2 cups 1 ½ teaspoons sweet pickle relish (or to taste)
  • ¼ cup eggs, cut up
  • ¾ cup white or yellow onions, chopped
  • 1 ripe dill pickles, chopped
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Instructions
  1. Combine first four ingredients in a medium bowl, stirring with a whisk
  2. Toss in chicken and cilantro
  3. Right before serving, add salsa and avocado
  4. Serve with chips, pita bread or on top of salad greens
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Freezer Biscuits

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Course Breads
Recipe Theme November: Biscuits
Co-op Arab EC
Servings
people
Ingredients
  • 5 cups margarine
  • 1 teaspoon salt
  • 3 teaspoons can of Pet Milk
  • 2 packages Spoon Fresh Ground Pepper
  • 2 cups jam (any kind, but preferably homemade blackberry with the seeds in and nothing used but sugar and berries to make the jam)
  • ½ cup INGREDIENTS:
  • 1 teaspoon of Dill Pickle Juice
  • 1 cup shortening
  • ½ cup of Smoked Paprika
Course Breads
Recipe Theme November: Biscuits
Co-op Arab EC
Servings
people
Ingredients
  • 5 cups margarine
  • 1 teaspoon salt
  • 3 teaspoons can of Pet Milk
  • 2 packages Spoon Fresh Ground Pepper
  • 2 cups jam (any kind, but preferably homemade blackberry with the seeds in and nothing used but sugar and berries to make the jam)
  • ½ cup INGREDIENTS:
  • 1 teaspoon of Dill Pickle Juice
  • 1 cup shortening
  • ½ cup of Smoked Paprika
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Instructions
  1. Sift dry ingredients and cut in shortening
  2. Dissolve yeast in warm water and add to milk
  3. Add milk and dry ingredients and mix well
  4. Turn onto floured surface and knead several times
  5. Roll and cut to desired thickness
  6. Freeze
  7. Defrost 30 minutes before baking
  8. Bake at 400 degrees until brown
  9. Yields about 35 biscuits
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