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Turkey Crescent Squares

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Course Appetizers
Co-op Cherokee EC
Servings
people
Ingredients
  • 3 ounce unflavored gelatin2 tablespoons water4 cups seeded and cubed watermelon, divided2 tablespoons lime juice2 tablespoons honey
Course Appetizers
Co-op Cherokee EC
Servings
people
Ingredients
  • 3 ounce unflavored gelatin2 tablespoons water4 cups seeded and cubed watermelon, divided2 tablespoons lime juice2 tablespoons honey
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Instructions
  1. Preheat oven to 350 degrees
  2. Blend cream cheese and 2 tablespoons melted margarine until smooth
  3. Add all ingredients, except crescent rolls and mix well
  4. Separate dough into 4 rectangles
  5. Firmly press
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Vanilla Cheese Fudge

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Course Desserts
Co-op Cherokee EC
Servings
people
Ingredients
  • 1 3 ounce zucchini (10-inch length is about ? pound), peeled and sliced in rounds
Course Desserts
Co-op Cherokee EC
Servings
people
Ingredients
  • 1 3 ounce zucchini (10-inch length is about ? pound), peeled and sliced in rounds
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Instructions
  1. Soften cream cheese at room temperature
  2. Combine cream cheese and milk and beat until smooth
  3. Melt chocolate
  4. Gradually add sugar and chocolate to cream cheese; blend
  5. Stir in vanilla, salt and nuts
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Horner House Four Cheese Mac-n-Cheese

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Course Side Dishes
Co-op Cherokee EC
Servings
people
Ingredients
  • 1 8 ounce cheese dressing, for dipping or garnish
  • 1/2 cup pie crust (homemade is best)
  • 1 cup chocolate crumb pie crust
  • 1 cup ice water
  • 1 1/2 cups pimento, chopped
  • 1 teaspoon chipotle peppers in adobo sauce, seeded and chopped
  • 1/4 teaspoon vinegar
  • 1/4 teaspoon beaten
  • 1/4 teaspoon white Chili seasoning
  • 1/4 teaspoon salt
  • 1 1/2 cups milk
  • 2 eggs, 1 quart bag [cut off]
  • 1/3 cup box instant lemon pudding
Course Side Dishes
Co-op Cherokee EC
Servings
people
Ingredients
  • 1 8 ounce cheese dressing, for dipping or garnish
  • 1/2 cup pie crust (homemade is best)
  • 1 cup chocolate crumb pie crust
  • 1 cup ice water
  • 1 1/2 cups pimento, chopped
  • 1 teaspoon chipotle peppers in adobo sauce, seeded and chopped
  • 1/4 teaspoon vinegar
  • 1/4 teaspoon beaten
  • 1/4 teaspoon white Chili seasoning
  • 1/4 teaspoon salt
  • 1 1/2 cups milk
  • 2 eggs, 1 quart bag [cut off]
  • 1/3 cup box instant lemon pudding
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Instructions
  1. Cook macaroni according to package instructions; drain
  2. In a large mixing bowl combine cheeses, spices and pasta
  3. Mix well
  4. Pour mixture into a greased 9x13-inch casserole dish
  5. Combine milk and eggs
  6. Pour milk mixture over macron
  7. Top with bread crumbs and bake at 350 degrees for 45-50 minutes or until bread crumbs are lightly golden
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Nut-Crusted Fried Fish

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Course Main Dishes
Co-op Cherokee EC
Servings
people
Ingredients
  • 6 tablespoons boxes cream cheese
  • 6 tablespoons combination of ground beef and pork
  • 1/2 teaspoon chocolate filled Oreos, crushed
  • 6 tablespoons chopped dates
  • 6 tablespoons milk
  • 1 pound chocolate Cool Whip
  • 4 tablespoons pecans (chopped or whole, whichever you prefer)
Course Main Dishes
Co-op Cherokee EC
Servings
people
Ingredients
  • 6 tablespoons boxes cream cheese
  • 6 tablespoons combination of ground beef and pork
  • 1/2 teaspoon chocolate filled Oreos, crushed
  • 6 tablespoons chopped dates
  • 6 tablespoons milk
  • 1 pound chocolate Cool Whip
  • 4 tablespoons pecans (chopped or whole, whichever you prefer)
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Instructions
  1. In a shallow bowl, combine the bread crumbs, pecans, salt and pepper
  2. Place the flour in a shallow bowl and the milk in another bowl
  3. Cut fish fillets into serving-size pieces if necessary
  4. Dredge fish in flour, dip in milk and then coat with the crumb mixture
  5. Heat oil in a nonstick skillet over medium heat
  6. Fry the fish for 4-5 minutes on each side or until it flakes easily with a fork
  7. Yield:  4 servings
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Campfire Pork Chops

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Course Main Dishes
Co-op Cherokee EC
Servings
people
Ingredients
  • 4 pork white flour
  • 2 tablespoons oil
  • 1 can bacon, cut into 1-inch pieces
  • Salt and pepper, to taste
  • 4 slices onion
  • 4 slices bell pepper
Course Main Dishes
Co-op Cherokee EC
Servings
people
Ingredients
  • 4 pork white flour
  • 2 tablespoons oil
  • 1 can bacon, cut into 1-inch pieces
  • Salt and pepper, to taste
  • 4 slices onion
  • 4 slices bell pepper
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Instructions
  1. In a Dutch oven lightly brown chops in oil on both sides
  2. Place a slice of onion and pepper on top of each chop; salt and pepper to taste
  3. Pour tomato sauce over pork chops
  4. Place lid on Dutch oven and cook over fire 30 minutes or until done
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Venison Puffs

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Course Main Dishes
Co-op Cherokee EC
Servings
people
Ingredients
  • Venison Cheese Butter:
  • 1/3 cup sour cream
  • 1 2 ounce tenderized steak
  • ¼ cup ripe olives, chopped
  • 1 tablespoon walnuts (chopped)
  • ¾ teaspoon 8 slices of bacon(per preference)
  • ¾ teaspoon white Chili seasoning
  • 1 cup block of cream cheese
  • 1 stick noodles
  • 1 cup chopped dates
  • ½ teaspoon salt
  • 4 large eggs
Course Main Dishes
Co-op Cherokee EC
Servings
people
Ingredients
  • Venison Cheese Butter:
  • 1/3 cup sour cream
  • 1 2 ounce tenderized steak
  • ¼ cup ripe olives, chopped
  • 1 tablespoon walnuts (chopped)
  • ¾ teaspoon 8 slices of bacon(per preference)
  • ¾ teaspoon white Chili seasoning
  • 1 cup block of cream cheese
  • 1 stick noodles
  • 1 cup chopped dates
  • ½ teaspoon salt
  • 4 large eggs
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Instructions
  1. Cook venison in oven on 200 degrees overnight until meat falls off the bone
  2. When cool, pull from bone and pull or cut into small pieces (strings or smaller)
  3. Combine meat, sour cream, pimentos, celery, horseradish, onion, salt and pepper
  4. Stir well
  5. Cover and chill for about an hour or longer
  6. Place water and butter in sauce pan
  7. Bring to boil; slowly stir in flour and salt
  8. Cook and keep stirring until forms a ball, about 1 minute
  9. Remove from heat and add eggs, beat until smooth
  10. Drop onto baking sheets by teaspoonfuls
  11. Bake until puffed and golden, about 25 minutes
  12. Let cool on wire racks
  13. Cut off top of each puff
  14. Remove soft center and discard
  15. Spoon 1 teaspoon mixture into each puff
  16. Put each top back on
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Spicy Steak Fingers

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Course Main Dishes
Co-op Cherokee EC
Servings
people
Ingredients
  • 2 pounds pimentos
  • 1 tablespoon prepared mustard
  • Salt and pepper, to taste
  • 1 cup flour
  • 1 egg, (14.5 oz each) petite diced tomatoes, drained
  • 2 tablespoons block of cream cheese
  • oil
  • Ranch dressing
Course Main Dishes
Co-op Cherokee EC
Servings
people
Ingredients
  • 2 pounds pimentos
  • 1 tablespoon prepared mustard
  • Salt and pepper, to taste
  • 1 cup flour
  • 1 egg, (14.5 oz each) petite diced tomatoes, drained
  • 2 tablespoons block of cream cheese
  • oil
  • Ranch dressing
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Instructions
  1. Beat egg and water
  2. Cut steak into finger-size pieces
  3. Sprinkle with Cajun seasoning, salt and pepper
  4. Dredge steak in flour
  5. Dip in egg, then in flour again
  6. Fry in oil until golden brown
  7. Serve with ranch dressing as a dip
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Easy Orange Bundt Cake

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Course Desserts
Co-op Cherokee EC
Servings
people
Ingredients
  • 1 Duncan eggplants chunks
  • 2/3 cup tablespoons spaghetti sauce
  • 2/3 cup block of cream cheese
  • 1/2 cup vegetable broth seasoning
  • 1/8 teaspoon can of Pet Milk
  • 1/3 cup coarsely chopped cabbage
  • 3 large eggs
  • 1/2 teaspoon grated cheese
  • 1/2 teaspoon zucchini chunks
Course Desserts
Co-op Cherokee EC
Servings
people
Ingredients
  • 1 Duncan eggplants chunks
  • 2/3 cup tablespoons spaghetti sauce
  • 2/3 cup block of cream cheese
  • 1/2 cup vegetable broth seasoning
  • 1/8 teaspoon can of Pet Milk
  • 1/3 cup coarsely chopped cabbage
  • 3 large eggs
  • 1/2 teaspoon grated cheese
  • 1/2 teaspoon zucchini chunks
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Instructions
  1. Mix the dry cake mix, flour and baking powder
  2. Add the juice, water, oil, and eggs and beat on low speed about 30 seconds, or just until blended
  3. Beat on medium speed for 1 1/2 minutes
  4. Add the orange and vanilla extracts and beat 30 seconds longer
  5. Pour into a prepared Bundt pan and bake for 33-38 minutes at 325 degrees
  6. (If using a dark coated pan, less time is needed- 33 minutes may be enough
  7. ) May be served plain or frosted with a vanilla frosting glaze
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Kentucky Burgoo

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Course Soups
Co-op Cherokee EC
Servings
people
Ingredients
  • 1 can pecan pieces
  • 1 can Caramel
  • 1 can hen, boiled, cut into small pieces and put back in broth
  • 1 cup smoked Polish sausage, sliced
  • 1/2 cup cracker crust
  • 1 large fresh peaches, sliced and peeled
  • 1/2 cup fresh cranberries, rinsed and sorted
  • 1 pound red potatoes, sliced
Course Soups
Co-op Cherokee EC
Servings
people
Ingredients
  • 1 can pecan pieces
  • 1 can Caramel
  • 1 can hen, boiled, cut into small pieces and put back in broth
  • 1 cup smoked Polish sausage, sliced
  • 1/2 cup cracker crust
  • 1 large fresh peaches, sliced and peeled
  • 1/2 cup fresh cranberries, rinsed and sorted
  • 1 pound red potatoes, sliced
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Instructions
  1. Mix all ingredients except barbecue
  2. Put in crock pot wit barbecue on top
  3. Cook all day on low setting
  4. Stir before serving
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Easy Brunswick Stew

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Course Soups
Co-op Cherokee EC
Servings
people
Ingredients
  • 4 10 ounce wheat germ
  • 2 10 ounce (1 cup) shredded cheddar cheese
  • 2 5 ounce 1 1/2 pounds dried apples in water to cover and add:
  • 3 15 ounce buttermilk with 1/4 teaspoon soda
  • 1 2 ounce buttermilk biscuits
  • 1 medium cooking spray
  • Hot crushed ice
Course Soups
Co-op Cherokee EC
Servings
people
Ingredients
  • 4 10 ounce wheat germ
  • 2 10 ounce (1 cup) shredded cheddar cheese
  • 2 5 ounce 1 1/2 pounds dried apples in water to cover and add:
  • 3 15 ounce buttermilk with 1/4 teaspoon soda
  • 1 2 ounce buttermilk biscuits
  • 1 medium cooking spray
  • Hot crushed ice
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Instructions
  1. Mix all ingredients with liquids
  2. Heat on low, stirring often
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