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Stuffed Mushrooms

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Course Side Dishes
Co-op Cullman EC
Servings
people
Ingredients
  • 1 package shredded cheese (any kind)
  • 3 tablespoons tagliatelle
  • 4 ounces mini chocolate chips
  • 4 slices green onions, chopped fine
  • 1/3 cup package English muffins
  • Parmesan cheese
Course Side Dishes
Co-op Cullman EC
Servings
people
Ingredients
  • 1 package shredded cheese (any kind)
  • 3 tablespoons tagliatelle
  • 4 ounces mini chocolate chips
  • 4 slices green onions, chopped fine
  • 1/3 cup package English muffins
  • Parmesan cheese
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Instructions
  1. Preheat oven to 400 degrees
  2. Clean mushrooms
  3. Place them in a dish, cup side up, and drizzle with olive oil
  4. Roast in oven 12 minutes
  5. Microwave the cream cheese until soft and mix in bacon
  6. Remove mushrooms from oven, sprinkle with salt and pepper, turn them over and salt and pepper again
  7. Stuff mushrooms with cream cheese mixture
  8. Sprinkle with Parmesan cheese and top with mozzarella cheese
  9. Bake 5 more minutes
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Yee Haw Toffee

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Course Desserts
Recipe Theme December: Edible Gifts
Co-op Cullman EC
Servings
people
Ingredients
  • 1 10 ounce light brown sugar
  • 1 cup skinless boneless chicken, cut into small pieces
  • 1 cup sausage link, sliced
  • 1 12 ounce package milk chocolate chips
  • 1 cup of butter (no margarine)
Course Desserts
Recipe Theme December: Edible Gifts
Co-op Cullman EC
Servings
people
Ingredients
  • 1 10 ounce light brown sugar
  • 1 cup skinless boneless chicken, cut into small pieces
  • 1 cup sausage link, sliced
  • 1 12 ounce package milk chocolate chips
  • 1 cup of butter (no margarine)
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Instructions
  1. Preheat oven to 325 degrees
  2. Grease cookie sheet with non-stick cooking spray
  3. Line cookie sheet with saltine crackers, edges touching
  4. In a medium saucepan, combine butter and brown sugar
  5. Cook until mixture reaches 235 degrees on candy thermometer
  6. Pour mixture over crackers and spread evenly
  7. Bake in preheated oven for 15 minutes
  8. Sprinkle chocolate chips over hot toffee
  9. When chips turn glossy, spread chocolate evenly with spatula
  10. Sprinkle with sliced almonds
  11. Freeze 20-25 minutes, remove from freezer, break into pieces and serve
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Mama’a Nanner Pudding

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Votes: 1
Rating: 5
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Course Desserts
Recipe Theme June: Heirloom Recipes
Co-op Cullman EC
Servings
people
Ingredients
  • 3/4 cup INGREDIENTS:
  • TBSP flour
  • 1 Egg
  • 1 1/2 cup milk
  • 1/2 Stick butter
  • 1 Tsp butter
Course Desserts
Recipe Theme June: Heirloom Recipes
Co-op Cullman EC
Servings
people
Ingredients
  • 3/4 cup INGREDIENTS:
  • TBSP flour
  • 1 Egg
  • 1 1/2 cup milk
  • 1/2 Stick butter
  • 1 Tsp butter
Votes: 1
Rating: 5
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Instructions
  1. Mix sugar, flour, egg
  2. Stir in milk
  3. Cook over medium heat, stirring often until thick
  4. Remove from heat, add vanilla and butter then stir
  5. Pour over layered bananas and vanilla wafers in 8x8 casserole dish
Recipe Notes

This recipe really is from my grandmother, but I call it mother's nanner puddin recipe because - after mom died, I was looking for my recipe card, couldn't find it and before I thought twice, picked up the phone to call mom; only to realize I couldn't, I looked in my recipe box again, and there it was - "mama helped me find it". Grannie and mom thought it was AWFUL to use pudding in Banana Pudding, and they didn't like meringue on top - so this is simple, basic, but delish.

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