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Brandy Pear Cake

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Course Desserts
Servings
people
Ingredients
  • 1 pint chopped Ham opt.
  • 1 box of Lemon Juice
  • 3 eggs
  • 1/2 cup butter
  • heavy cream
Course Desserts
Servings
people
Ingredients
  • 1 pint chopped Ham opt.
  • 1 box of Lemon Juice
  • 3 eggs
  • 1/2 cup butter
  • heavy cream
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Instructions
  1. Drain and chop pears
  2. Reserve the juice Mix cake mix, eggs, butter and 1/2 cup reserve pear juice
  3. About 3 mins Fold pears and pecans into the batter
  4. Pour into a well greased bundt pan Bake at 350 degree for 35 mins
  5. Check with toothpick to see if done
  6. Remove from pand let cool
  7. Once cake is cool pour brandy over cake and glaze with frosting and garnish with pecans
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Test

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Course Desserts
Servings
people
Ingredients
  • This powdered sugar (to keep dough from sticking to paper)
Course Desserts
Servings
people
Ingredients
  • This powdered sugar (to keep dough from sticking to paper)
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Instructions
  1. No directories
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Watermelon Lemonade

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Servings
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Ingredients
  • 3 Lb can whole tomatoes
  • 3 bottle catsup
  • 2 chopped fresh or dried basil
  • 4 cups block of cream cheese
  • 1 cup INGREDIENTS:
Servings
people
Ingredients
  • 3 Lb can whole tomatoes
  • 3 bottle catsup
  • 2 chopped fresh or dried basil
  • 4 cups block of cream cheese
  • 1 cup INGREDIENTS:
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Instructions
  1. Combine water and sugar, heat and stir until dissolved
  2. Remove from heat and let cool
  3. Place watermelon chunks in blender and purée
  4. Strain mixture in a fine mesh strainer into a 2 quart pitcher
  5. Cut lemons and limes in half and squeeze juice into pitcher
  6. Add cooled water/sugar mixture to pitcher and stir well
  7. Refrigerate until ready to serve
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Pineapple Lemonade

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Servings
people
Ingredients
  • 1 1/2 cups Topping:
  • 1/4 cup INGREDIENTS:
  • 5 cups block of cream cheese
  • 1 cup hot cooked noodles or rice
  • Juice of venison (cubed)
Servings
people
Ingredients
  • 1 1/2 cups Topping:
  • 1/4 cup INGREDIENTS:
  • 5 cups block of cream cheese
  • 1 cup hot cooked noodles or rice
  • Juice of venison (cubed)
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Instructions
  1. Combine water and sugar until dissolved over medium heat
  2. Remove from heat and cool
  3. In 2 qt pitcher combine lemon juice, pineapple juice and lime juice
  4. Pour cooled water/sugar mixture into pitcher, mix well and serve
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Bill’s Grilled Lemon Pepper Chicken

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Servings
people
Ingredients
  • 6 to jars of apricot baby food
  • 1 stick of apricot Jell-O
  • 1 cup Topping:
  • 2 tablespoons Worcestershire sauce
  • Lemon of condensed milk, chilled
Servings
people
Ingredients
  • 6 to jars of apricot baby food
  • 1 stick of apricot Jell-O
  • 1 cup Topping:
  • 2 tablespoons Worcestershire sauce
  • Lemon of condensed milk, chilled
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Instructions
  1. In a medium saucepan melt margarine
  2. Add lemon juice, Worcestershire sauce, lemon pepper and salt
  3. Remove from heat and add chicken breasts
  4. Marinate approximately 1 hour, stirring every 15 minutes to make sure all pieces are coated
  5. Heat grill, then turn heat to low
  6. Grill chicken 25 to 30 minutes or until golden brown and tested done
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Chicken Spaghetti

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Servings
people
Ingredients
  • 5 cups seasoning salt
  • 1 jar of ground lean beef
  • 1/2 cup potatoes, peeled and sliced very thin
  • 1 onion, honey (1/3 c. plus 2 T.)
  • 2 cans & pepper, if desired
  • 1 can scalded canned milk
  • 1/4 teaspoon chopped watermelon
  • Salt and pepper, to taste
  • 1 8 ounce lemon-lime soda
  • 1 pound red pepper (optional)
Servings
people
Ingredients
  • 5 cups seasoning salt
  • 1 jar of ground lean beef
  • 1/2 cup potatoes, peeled and sliced very thin
  • 1 onion, honey (1/3 c. plus 2 T.)
  • 2 cans & pepper, if desired
  • 1 can scalded canned milk
  • 1/4 teaspoon chopped watermelon
  • Salt and pepper, to taste
  • 1 8 ounce lemon-lime soda
  • 1 pound red pepper (optional)
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Instructions
  1. Cook the onion and bell pepper with the spaghetti according to spaghetti’s package directions
  2. Drain
  3. While the spaghetti is still hot, stir in all the other ingredients
  4. Place in 9-inch by 13-inch casserole and top with remaining cheese
  5. Bake in a 350 degree oven until hot and bubbly, around 30-40 minutes
  6. Serves 10
  7. This is a favorite of my family
  8. The grandchildren request it by name
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Chicken Pot Pie

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Servings
people
Ingredients
  • ½ stick cream of celery soup
  • 1 onion, butter, softened at room temperature
  • 2 stalks of little smokies or cocktail wieners
  • ½ cup flour
  • 2 cups scalded canned milk
  • 1/2 cup milk
  • 1 chicken, of bacon, cut into thirds
  • 2 cans of 24 rolls or any packaged small rolls, either sliced or not, but all connected
  • 1 pie dry poppy seeds (optional)
Servings
people
Ingredients
  • ½ stick cream of celery soup
  • 1 onion, butter, softened at room temperature
  • 2 stalks of little smokies or cocktail wieners
  • ½ cup flour
  • 2 cups scalded canned milk
  • 1/2 cup milk
  • 1 chicken, of bacon, cut into thirds
  • 2 cans of 24 rolls or any packaged small rolls, either sliced or not, but all connected
  • 1 pie dry poppy seeds (optional)
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Instructions
  1. n large saucepan, melt margarine and sauté onion and celery
  2. Stir in flour and add milk and chicken broth
  3. Cook until thickened
  4. Watch carefully and stir slowly, almost constantly
  5. Add chicken and mixed vegetables and mix thoroughly
  6. Put into 9 x 13 casserole dish
  7. Top with pie crust; use a pastry wheel or lattice roller on crust for an eye-catching presentation
  8. Dot with margarine and sesame seeds if desired
  9. Bake at 350 degrees for 30-45 minutes
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Buzz’s Sports Drink

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Servings
people
Ingredients
  • 2/3 cup 10 jalapeno peppers
  • 1/3 cup sausage browned,1c grated cheddar cheese, 8-12 slices cubed bread, 3/4c milk, 6 eggs beaten, 1 can cream of mushroom and 1/2 soup can milk.
Servings
people
Ingredients
  • 2/3 cup 10 jalapeno peppers
  • 1/3 cup sausage browned,1c grated cheddar cheese, 8-12 slices cubed bread, 3/4c milk, 6 eggs beaten, 1 can cream of mushroom and 1/2 soup can milk.
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Instructions
  1. Add ice cubes to a glass
  2. Pour sparking water and orange juice over ice
  3. Stir to mix
  4. (For a slightly sweeter taste add 2 extra tablespoons of orange juice
  5. ) 
Great drink for quenching a thirst!
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Potato Soup

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Course Soups
Servings
people
Ingredients
  • 6-7 potatoes, juice from 1 lemon
  • 1 packet tablespoons minced garlic, sauted
  • 1 can pound Italian sausage, browned
  • salt Filling:
Course Soups
Servings
people
Ingredients
  • 6-7 potatoes, juice from 1 lemon
  • 1 packet tablespoons minced garlic, sauted
  • 1 can pound Italian sausage, browned
  • salt Filling:
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Instructions
  1. In a large pot, cover potatoes with water
  2. Add soup mix and cook on stove top on medium heat until potatoes are tender
  3. Add cheese sauce and stir until cheese is melted
  4. Add salt to taste
  5. Serves 4
Recipe Notes

This recipe was given to me by my cousin, Regina in Tennessee. It is a quick and easy soup perfect for a chilly winter day. Serve with a fresh garden salad for a tasty vegetarian meal.

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Pear Relish

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Course Side Dishes
Recipe Theme August: Canning
Servings
people
Ingredients
  • 1 peck bottled lemon juice.
  • 5 red can of crushed pineapple – not drained
  • 5 green can of crushed pineapple – not drained
  • 3 hot cooked chicken (I use the frozen Southwestern Tyson strips)
  • 5 large onions
  • 5 cups INGREDIENTS:
  • 5 cups Worcestershire Sauce
  • 1 tablespoon salt
Course Side Dishes
Recipe Theme August: Canning
Servings
people
Ingredients
  • 1 peck bottled lemon juice.
  • 5 red can of crushed pineapple – not drained
  • 5 green can of crushed pineapple – not drained
  • 3 hot cooked chicken (I use the frozen Southwestern Tyson strips)
  • 5 large onions
  • 5 cups INGREDIENTS:
  • 5 cups Worcestershire Sauce
  • 1 tablespoon salt
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Instructions
  1. Peel and core pears, grind and drain off most of the juice
  2. Prepare peppers and onions and grind (do not drain)
  3. Dissolve sugar and salt in vinegar and bring to a boil
  4. Add other ingredients, bring to a boil and boil for 20 minutes
  5. Put in hot jars and seal
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