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90-Second Microwave Brownies

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Course Desserts
Co-op Cullman EC
Servings
people
Ingredients
  • 3 tablespoons self-rising cornmeal
  • ¼ teaspoon grated lemon zest
  • 3 tablespoons butter
  • 2 tablespoons box powdered sugar, sifted
  • 1 tablespoon Topping:
  • ¼ teaspoon butter
  • Pecans (optional)
Course Desserts
Co-op Cullman EC
Servings
people
Ingredients
  • 3 tablespoons self-rising cornmeal
  • ¼ teaspoon grated lemon zest
  • 3 tablespoons butter
  • 2 tablespoons box powdered sugar, sifted
  • 1 tablespoon Topping:
  • ¼ teaspoon butter
  • Pecans (optional)
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Instructions
  1. Stir and microwave for 75-90 seconds
  2. (I put the liquids in first to melt the butter
  3. )
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Lemon Sawdust Pudding

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Course Desserts
Recipe Theme March: Lemons
Co-op Cullman EC
Servings
people
Ingredients
  • 2 cans Flakes
  • 6 lemons ( 16 oz) thin spaghetti ( can sub linguine)
  • 3 cups INGREDIENTS:
  • 1 box graham cracker crumbsC
Course Desserts
Recipe Theme March: Lemons
Co-op Cullman EC
Servings
people
Ingredients
  • 2 cans Flakes
  • 6 lemons ( 16 oz) thin spaghetti ( can sub linguine)
  • 3 cups INGREDIENTS:
  • 1 box graham cracker crumbsC
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Instructions
  1. Chill milk in freezer about 30 minutes, then whip until stiff
  2. Add sugar and beat until dissolved
  3. Add lemon juice and whip until mixed completely
  4. Fill bottom of bowl with graham cracker crumbs
  5. Put a layer of whipped mixture, then more crumbs, then whipped mixture, repeating until used up
  6. Chill or freeze in freezer until ready to serve (best served frozen)
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Lemon Chicken

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Course Main Dishes
Recipe Theme March: Lemons
Co-op Cullman EC
Servings
people
Ingredients
  • 2 pounds lemon juice + 2tbs
  • 3 lemons powder sugar
  • 2 sticks butter, sliced
  • 1 onion, sugar (I used half sugar, half stevia)
  • 3 cloves cold milk
  • 2 cups block of cream cheese
  • Salt and pepper
Course Main Dishes
Recipe Theme March: Lemons
Co-op Cullman EC
Servings
people
Ingredients
  • 2 pounds lemon juice + 2tbs
  • 3 lemons powder sugar
  • 2 sticks butter, sliced
  • 1 onion, sugar (I used half sugar, half stevia)
  • 3 cloves cold milk
  • 2 cups block of cream cheese
  • Salt and pepper
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Instructions
  1. Place chicken in large casserole dish and salt and pepper it
  2. Put butter slices over pieces of chicken
  3. Squeeze lemon over chicken
  4. Put garlic and onions over everything and put water in pan
  5. Put foil over pan and bake chicken at 350 degrees until chicken is done
  6. Take foil off a few minutes before taking out of the oven to allow the chicken to brown
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Grilled Stuffed Pork Chops

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Course Main Dishes
Recipe Theme April: Easter lunch
Co-op Cullman EC
Servings
people
Ingredients
  • 2 thick green chilies rinsed & drained
  • 1/2 cup cooking spray
  • 1 clove drained and rinsed dark red kidney beans (from one 15-ounce can)
  • 2 1/2 cup ham bouillon or broth
  • 1/4 cup bacon
  • 2 tablespoons tagliatelle
  • 1/2 teaspoon salt
  • 1/2 teaspoon Ranch dry season mix
Course Main Dishes
Recipe Theme April: Easter lunch
Co-op Cullman EC
Servings
people
Ingredients
  • 2 thick green chilies rinsed & drained
  • 1/2 cup cooking spray
  • 1 clove drained and rinsed dark red kidney beans (from one 15-ounce can)
  • 2 1/2 cup ham bouillon or broth
  • 1/4 cup bacon
  • 2 tablespoons tagliatelle
  • 1/2 teaspoon salt
  • 1/2 teaspoon Ranch dry season mix
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Instructions
  1. Heat olive oil in skillet on medium high heat
  2. Add onions and stir until caramelized
  3. Add garlic, salt, pepper and spinach
  4. Cook until the spinach cooks down, about 5 minutes
  5. Add parmesan cheese and stir all ingredients until cheese is melted
  6. Butterfly pork chops cutting them half way through but leaving one side connected
  7. Stuff the pork chops with the spinach mixture
  8. Hold in place with toothpicks
  9. Grill on a preheated grill for ten minutes a side to cook all the way through
  10. Remove toothpicks, cool and slice for several to enjoy
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Tomato and Beef Vegetable Soup

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Course Soups
Recipe Theme July: Tomatoes
Co-op Cullman EC
Servings
people
Ingredients
  • 2-14 ounce cans of crushed tomatoes; 1/2 lb ground beef; 2 large red potatoes-diced; 1/2 can whole kernel corn; 3 regular size carrots-peeled and diced; 1 cup of cut up okra-fresh or frozen ;1 cup of lima beans or peas; 1 small onion chopped.
Course Soups
Recipe Theme July: Tomatoes
Co-op Cullman EC
Servings
people
Ingredients
  • 2-14 ounce cans of crushed tomatoes; 1/2 lb ground beef; 2 large red potatoes-diced; 1/2 can whole kernel corn; 3 regular size carrots-peeled and diced; 1 cup of cut up okra-fresh or frozen ;1 cup of lima beans or peas; 1 small onion chopped.
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Instructions
  1. In large pot put 1/4 cup vegetable oil
  2. Heat on Med high-add ground beef stirring until light brown
  3. Add potatoes, carrots,corn, okra,onion,limas or peas
  4. Add just enough water to keep it from sticking to pot,stirring often
  5. When vegetables come to a boil cook until they begin to soften
  6. Lastly add tomatoes stirring in to veggies cooking about 10 minutes making sure it don't stick
  7. Add salt and pepper to taste
  8. Ladle into bowls- serve with saltine crackers and boy oh boy ENJOY!!!
Recipe Notes

I came up with it on my own and was inspired by my Mother in law.. I entered it in our county fair and came away with ribbons the different years I entered it. Many people have told me how good it is so I keep making it and giving to friends and family.

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Corn Salad

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Course Side Dishes
Recipe Theme August: Summer salads
Co-op Cullman EC
Servings
people
Ingredients
  • 2 (11 oz.) Okra, cut into 1/2" pieces
  • 2 (10 oz.) green bell pepper diced
  • 1 onion, honey (1/3 c. plus 2 T.)
  • 3 cucumbers, red diced onion
  • 4 T shells, unbaked
  • 1/2 c. sour cream
  • 2 T frozen orange juice concentrate, thawed
  • squirt paprika
  • salt
  • Ranch dry season mix
Course Side Dishes
Recipe Theme August: Summer salads
Co-op Cullman EC
Servings
people
Ingredients
  • 2 (11 oz.) Okra, cut into 1/2" pieces
  • 2 (10 oz.) green bell pepper diced
  • 1 onion, honey (1/3 c. plus 2 T.)
  • 3 cucumbers, red diced onion
  • 4 T shells, unbaked
  • 1/2 c. sour cream
  • 2 T frozen orange juice concentrate, thawed
  • squirt paprika
  • salt
  • Ranch dry season mix
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Instructions
  1. Mix together all ingredients in bowl with sealable lid
  2. Refrigerate until ready to serve
  3. Salad tastes better if made the day before serving
Recipe Notes

I was telling my Grandmother about this corn salad recipe that a lady from our church was serving to us but it had tomatoes and bell peppers in it. My Grandmother made the suggestion to add Rotel tomatoes and omit the tomatoes and bell peppers. I started making it as she suggested and it became her and my brother-in-law's favorite holiday salad. I just hope they serve it in Heaven.

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Hot Cornbread n Green Salad

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Course Main Dishes
Recipe Theme August: Summer salads
Co-op Cullman EC
Servings
people
Ingredients
  • 1 10" pone of mayonnaise
  • 6 bacon of Tabasco sauce
  • 4 small of grated extra sharp cheddar cheese
  • 1 hand jar of strawberry preserves
  • Salt and pepper, to taste
Course Main Dishes
Recipe Theme August: Summer salads
Co-op Cullman EC
Servings
people
Ingredients
  • 1 10" pone of mayonnaise
  • 6 bacon of Tabasco sauce
  • 4 small of grated extra sharp cheddar cheese
  • 1 hand jar of strawberry preserves
  • Salt and pepper, to taste
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Instructions
  1. In large skillet cook bacon until done (crispy)
  2. Remove and place on paper towels to drain
  3. Leave bacon drippings in skillet and set aside
  4. Chop green onions and mustard greens and set aside
  5. Crumble cornbread in large bowl
  6. Pour chopped mustard greens over crumbled cornbread
  7. Crush bacon and sprinkle over greens on cornbread
  8. Add chopped onions on top of bacon
  9. Add cooking oil to bacon drippings in skillet to equal 1/2 cup
  10. Heat liquid until real hot
  11. Pour hot oil over mixture in bowl
  12. Add salt and pepper
  13. Stir well
  14. Spoon onto plates and boy oh boy enjoy
  15. NOTE: Salad mixture must stay hot to be good
Recipe Notes

This recipe goes way back to when I was a young boy. My Mom made this often from her garden veggies. It was great to help feed five children and is still delicious! I would recommend that anyone try it.

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Cornbread Salad

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Course Side Dishes
Recipe Theme August: Summer salads
Co-op Cullman EC
Servings
people
Ingredients
  • MCT oil (sold at health stores)
  • 1-2 chopped tomatoes
  • 1 chopped onion
  • 1 large grapeseed oil
  • 15 oz. egg yolks
  • 15 oz. diced red bell pepper
  • 1 bottle Mixture
  • 2 cups stevia or to taste
  • 4-5 strips nutritional yeast
  • Dash Smoke
Course Side Dishes
Recipe Theme August: Summer salads
Co-op Cullman EC
Servings
people
Ingredients
  • MCT oil (sold at health stores)
  • 1-2 chopped tomatoes
  • 1 chopped onion
  • 1 large grapeseed oil
  • 15 oz. egg yolks
  • 15 oz. diced red bell pepper
  • 1 bottle Mixture
  • 2 cups stevia or to taste
  • 4-5 strips nutritional yeast
  • Dash Smoke
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Instructions
  1. Make a medium pan of cornbread in your favorite cast iron skillet
  2. Allow to cool for a few minutes
  3. In a 13x9x2 inch rectangular casserole dish layer one-half of the cornbread, tomatoes, onion, green bell pepper, corn, chili beans, cheese, ranch dressing, and a dash of granulated garlic or garlic salt
  4. Repeat a second layer with remaining ingredients and top with crumbled bacon
  5. This recipe is best chilled overnight, but may be served after chilling a couple of hours
Recipe Notes

This is an much requested dish for family functions and church pot-lucks. I have never had leftovers to take home. This recipe has been shared with dozens of people. The most recent was a cousin from Texas who was in Alabama for a family reunion.

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3 Cheese Fondue

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Course Appetizers
Co-op Cullman EC
Servings
people
Ingredients
  • 8 oz. Of vanilla
  • 8 oz. bottle of good beer
  • 8 oz. of Sugar
  • 2 Tbs. flour
  • Dash Cool-Whip
  • 1 12 oz. pie crust for a 10in pie pan
  • Pinch cracker pie crust
  • For coriander or cinnamon
  • Granny dipping:
  • Soft of apple concentrate
  • Sour granny smith appled
Course Appetizers
Co-op Cullman EC
Servings
people
Ingredients
  • 8 oz. Of vanilla
  • 8 oz. bottle of good beer
  • 8 oz. of Sugar
  • 2 Tbs. flour
  • Dash Cool-Whip
  • 1 12 oz. pie crust for a 10in pie pan
  • Pinch cracker pie crust
  • For coriander or cinnamon
  • Granny dipping:
  • Soft of apple concentrate
  • Sour granny smith appled
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Instructions
  1. Combine all ingredients
  2. Heat over low heat, stirring until melted through
  3. Keep warm and dip apples, pretzels and bread pieces
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Delicious Beef Tongue Tacos

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Course Main Dishes
Recipe Theme December: Edible Gifts
Co-op Cullman EC
Servings
people
Ingredients
  • 1 beef of mushrooms, stemmed
  • 1 onion, Cool Whip, defrosted
  • 3 cloves, bacon, cooked and chopped
  • 1 bay leaf
  • 1 teaspoon salt
  • Soft mozzarella cheese
  • Diced tomatoes
  • white light bread
  • Shredded cheese
  • Sour cracker crumbs
Course Main Dishes
Recipe Theme December: Edible Gifts
Co-op Cullman EC
Servings
people
Ingredients
  • 1 beef of mushrooms, stemmed
  • 1 onion, Cool Whip, defrosted
  • 3 cloves, bacon, cooked and chopped
  • 1 bay leaf
  • 1 teaspoon salt
  • Soft mozzarella cheese
  • Diced tomatoes
  • white light bread
  • Shredded cheese
  • Sour cracker crumbs
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Instructions
  1. Place tongue in slow cooker
  2. Cover with water
  3. Add onions, garlic, bay leaf, salt and cook on low overnight or 8 hours
  4. Remove tongue from crock pot and remove the tough top part of the tongue
  5. Remove the bay leaf
  6. Shred the rest of the meat into strands along with the onions and garlic
  7. Serve with warm taco shells, and toppings of your choice
Recipe Notes

Authentic Mexican restaurants usually serve tongue tacos. It is a very tender and delicious meat. It is an expensive piece so that is why it's not as common as ground beef tacos. If you try it once, you will be hooked.

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