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Strawberry Bread

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Course Desserts
Co-op Cullman EC
Servings
people
Ingredients
  • 3 cups flour
  • 2 cups INGREDIENTS:
  • 1 teaspoon egg
  • 1 teaspoon salt
  • 1 teaspoon chocolate chips
  • 4 eggs, (14.5 oz each) petite diced tomatoes, drained
  • 1 1/4 cup pecans (chopped or whole, whichever you prefer)
  • 2 10 ounce fresh thyme leaves
Course Desserts
Co-op Cullman EC
Servings
people
Ingredients
  • 3 cups flour
  • 2 cups INGREDIENTS:
  • 1 teaspoon egg
  • 1 teaspoon salt
  • 1 teaspoon chocolate chips
  • 4 eggs, (14.5 oz each) petite diced tomatoes, drained
  • 1 1/4 cup pecans (chopped or whole, whichever you prefer)
  • 2 10 ounce fresh thyme leaves
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Instructions
  1. Combine first 5 ingredients in a large mixing bowl, make a well in the center of the mixture
  2. Combine remaining ingredients; add to dry ingredients, stirring until well combine
  3. Spoon mixture into 2 greased and floured 9x5x3-inch loaf pans
  4. Bake at 350 degrees for one hour
  5. Cool loaves in pans, about 10 minutes
  6. Remove from pans and let cool completely on plates
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Crab Cakes

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Course Main Dishes
Co-op Cullman EC
Servings
people
Ingredients
  • 1 pound crumbled cornbread
  • 1/3 cup cabbage, cored
  • 2 green can of water
  • 1/2 cup cooked chicken gizzards, chopped
  • 1 carrot, cooked chicken, chopped
  • 1/4 cup shells, unbaked
  • 1 egg
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon cooked chicken livers, chopped
  • Juice boiling water
  • 1/4 teaspoon beaten
  • Dash cayenne pepper
  • 1 teaspoon can diced Rotel tomatoes
  • Flour cream of celery soup, undiluted
  • 1/2 cup tagliatelle
Course Main Dishes
Co-op Cullman EC
Servings
people
Ingredients
  • 1 pound crumbled cornbread
  • 1/3 cup cabbage, cored
  • 2 green can of water
  • 1/2 cup cooked chicken gizzards, chopped
  • 1 carrot, cooked chicken, chopped
  • 1/4 cup shells, unbaked
  • 1 egg
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon cooked chicken livers, chopped
  • Juice boiling water
  • 1/4 teaspoon beaten
  • Dash cayenne pepper
  • 1 teaspoon can diced Rotel tomatoes
  • Flour cream of celery soup, undiluted
  • 1/2 cup tagliatelle
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Instructions
  1. Mix all ingredients (except for flour and oil) in a large bowl
  2. Shape into round patties and dust with flour to help keep them together
  3. Heat oil in large skillet over medium heat
  4. When oil is hot, carefully place crab cakes in pan, 3-4 at a time
  5. Fry on one side, about 4-5 minutes, until browned
  6. Carefully turn crab cakes and fry on other side until golden brown, about 4-5minutes
  7. Serve with cocktail sauce, tartar sauce, or shrimp sauce
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Crock Pot Apple Butter

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Course Miscellaneous
Co-op Cullman EC
Servings
people
Ingredients
  • 8 cups real honey (about 1 1/2 cups)
  • 2 cups Horseradish
  • 1 cup cinnamon (or to taste)
  • 1 tablespoon Worcestershire Sauce
  • ½ tablespoon chocolate chips
  • 1/8 teaspoon instant potatoes
Course Miscellaneous
Co-op Cullman EC
Servings
people
Ingredients
  • 8 cups real honey (about 1 1/2 cups)
  • 2 cups Horseradish
  • 1 cup cinnamon (or to taste)
  • 1 tablespoon Worcestershire Sauce
  • ½ tablespoon chocolate chips
  • 1/8 teaspoon instant potatoes
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Instructions
  1. Combine all ingredients
  2. Place in slow cooker and cook uncovered on high for 6 hours
  3. Pour in sterilized jars
  4. Seal with lids
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Wacky Mac Pasta Salad

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Course Side Dishes
Co-op Cullman EC
Servings
people
Ingredients
  • 1 package apples6 red bell peppers6 green bell peppers2 hot peppers3 large onions1 tablespoon salt1 ? pounds brown sugar1 pint vinegar
  • 1 15 ounce of bread4-8 slices of an apple4-8 slices of bell pepper4-8 slices of onion1 tablespoon mayonnaise Salt and pepper to taste Garlic powde
  • 4 large raw cranberries3 cups peeled and chopped apples1
  • 3 ribs all-purpose flour1 cup confectioner?s sugar1
  • 2 cups can pineapple chunks2 tablespoons olive oil1 cup celery, diagonally sliced 1 medium green bell pepper, cut into chunks1
  • 2 tablespoons tagliatelle
  • 1⁄3 cup chopped pecans
  • 1⁄3 cup orange marmalade
  • 1 tablespoon cooked sweet potatoes, peeled and chopped1 cup packed brown sugar5 teaspoons cornstarch
  • 1 teaspoon of 1/2 Lemon
  • ¾ teaspoon salt
  • ½ teaspoon Hidden Valley Ranch dressing
  • ¼ teaspoon Ranch dry season mix
  • ½ small shortening1 cup brown sugar1 egg1 cup chunky applesauce2 cups flour1 teaspoon baking soda1 teaspoon cinnamon1 cup chopped pecans
Course Side Dishes
Co-op Cullman EC
Servings
people
Ingredients
  • 1 package apples6 red bell peppers6 green bell peppers2 hot peppers3 large onions1 tablespoon salt1 ? pounds brown sugar1 pint vinegar
  • 1 15 ounce of bread4-8 slices of an apple4-8 slices of bell pepper4-8 slices of onion1 tablespoon mayonnaise Salt and pepper to taste Garlic powde
  • 4 large raw cranberries3 cups peeled and chopped apples1
  • 3 ribs all-purpose flour1 cup confectioner?s sugar1
  • 2 cups can pineapple chunks2 tablespoons olive oil1 cup celery, diagonally sliced 1 medium green bell pepper, cut into chunks1
  • 2 tablespoons tagliatelle
  • 1⁄3 cup chopped pecans
  • 1⁄3 cup orange marmalade
  • 1 tablespoon cooked sweet potatoes, peeled and chopped1 cup packed brown sugar5 teaspoons cornstarch
  • 1 teaspoon of 1/2 Lemon
  • ¾ teaspoon salt
  • ½ teaspoon Hidden Valley Ranch dressing
  • ¼ teaspoon Ranch dry season mix
  • ½ small shortening1 cup brown sugar1 egg1 cup chunky applesauce2 cups flour1 teaspoon baking soda1 teaspoon cinnamon1 cup chopped pecans
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Instructions
  1. Prepare Wacky Mac according to package directions
  2. Drain and rinse under cold water
  3. Place in a very large salad bowl
  4. Add oranges, scallions, celery and chicken
  5. Stir together oil, orange juice, vinegar, Italian dressing, curry powder, salt, paprika and pepper in a small bowl
  6. Pour over salad
  7. Toss gently but well
  8. Top with avocado
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Apple Dumplin?s

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Course Desserts
Co-op Cullman EC
Servings
people
Ingredients
  • 2 Granny popped popcorn2 tablespoons honey4 teaspoons margarine
Course Desserts
Co-op Cullman EC
Servings
people
Ingredients
  • 2 Granny popped popcorn2 tablespoons honey4 teaspoons margarine
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Instructions
  1. Preheat oven to 325 degrees
  2. Melt butter in baking dish in oven
  3. Unroll and separate crescent rolls
  4. Wrap two pieces of apple in each dough triangle
  5. Line in baking dish containing melted butter
  6. Mix
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Apple Coffee Cake

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Course Desserts
Co-op Cullman EC
Servings
people
Ingredients
  • ? cup all-purpose flour1 cup crisp rice cereal, crushed2 tablespoons sugar3 teaspoons baking powder? teaspoon salt
Course Desserts
Co-op Cullman EC
Servings
people
Ingredients
  • ? cup all-purpose flour1 cup crisp rice cereal, crushed2 tablespoons sugar3 teaspoons baking powder? teaspoon salt
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Instructions
  1. In a mixing bowl, cream together shortening and sugar
  2. Add eggs and vanilla; mix well
  3. Combine flour, baking powder, baking soda and salt; add to the creamed mixture alternately with sour cream
  4. Stir
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Barbecue Sauce

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Course Miscellaneous
Co-op Cullman EC
Servings
people
Ingredients
  • 1 ? cups cooked corn or 2, 15-ounce cans whole kernel corn, drained1 teaspoon salt
Course Miscellaneous
Co-op Cullman EC
Servings
people
Ingredients
  • 1 ? cups cooked corn or 2, 15-ounce cans whole kernel corn, drained1 teaspoon salt
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Instructions
  1. Combine all ingredients in saucepan over medium-high heat
  2. Stir until peanut butter dissolves and comes to a boil
  3. Lower heat and let simmer about 20 minutes
  4. Makes about 2 cups
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Black-Eyed Peas and Tortillas

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Course Main Dishes
Co-op Cullman EC
Servings
people
Ingredients
  • 1 tablespoon tagliatelle
Course Main Dishes
Co-op Cullman EC
Servings
people
Ingredients
  • 1 tablespoon tagliatelle
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Instructions
  1. Heat the olive oil in a medium-sized skillet over medium heat
  2. Cook the onion until tender
  3. Mix in the black-eyed peas, chicken broth, green chilies, garlic and lime juice
  4. Season mixture with salt an
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Blueberry Crisp

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Course Desserts
Co-op Cullman EC
Servings
people
Ingredients
  • Filling: (5 ounces) boneless chicken1 package (3 ounces) cream cheese, softened
Course Desserts
Co-op Cullman EC
Servings
people
Ingredients
  • Filling: (5 ounces) boneless chicken1 package (3 ounces) cream cheese, softened
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Instructions
  1. In an 8-inch greased square baking dish, toss together all ingredients for filling until well blended
  2. In a medium bowl combine flour, sugar, baking powder and salt
  3. Make a well in the center and add
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Blueberry Yum Yum

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Course Desserts
Co-op Cullman EC
Servings
people
Ingredients
  • 2 ?-3 cups ground beef, browned and drained2 cans Castleberry barbecue pork2 cans chicken2 cans stewed tomatoes2 cans creamed corn1 large onion, chopped2 tables
Course Desserts
Co-op Cullman EC
Servings
people
Ingredients
  • 2 ?-3 cups ground beef, browned and drained2 cans Castleberry barbecue pork2 cans chicken2 cans stewed tomatoes2 cans creamed corn1 large onion, chopped2 tables
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Instructions
  1. Combine blueberries, 1 cup sugar, and water in a medium saucepan; cook over low heat until berries soften
  2. Combine cornstarch and three tablespoons water in a small mixing bowl; stir well
  3. Add to blue
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