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Dutch Oven Blueberry Pie

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Course Desserts
Co-op Dixie EC
Servings
people
Ingredients
  • Blueberry Krispies
  • Small plain yogurt
  • Butter buttermilk (can use 2 cups regular milk plus 2 tablespoons of vinegar)
  • Box 7-Up soda
  • Dutch (less than 1/8 teaspoon) garlic powder OR a sprinkling (approximately 1 teaspoon) of fresh herbs such as thyme or rosemary
  • whipping cream (not whipped)
Course Desserts
Co-op Dixie EC
Servings
people
Ingredients
  • Blueberry Krispies
  • Small plain yogurt
  • Butter buttermilk (can use 2 cups regular milk plus 2 tablespoons of vinegar)
  • Box 7-Up soda
  • Dutch (less than 1/8 teaspoon) garlic powder OR a sprinkling (approximately 1 teaspoon) of fresh herbs such as thyme or rosemary
  • whipping cream (not whipped)
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Instructions
  1. Start with a mound of charcoal that is burning well
  2. Butter the bottom and inside of the Dutch oven with butter or margarine
  3. Put in the blueberry pie filling and the crushed pineapple
  4. Sprinkle cake mix on top of the filling and pineapple mixture
  5. Cut up the rest of the butter or margarine and scatter it over the cake mix
  6. Sprinkle with white sugar
  7. Set the Dutch oven on the charcoal, placing several pieces of charcoal on top of the oven
  8. Let it cook until done
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Cheryl’s Cherry Winks

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Course Desserts
Co-op Dixie EC
Servings
people
Ingredients
  • 1 jar smoked Polish sausage, cut into ½-inch slices
  • 1 ½ cups Dijon mustard
  • 1 ½ cups jar sauerkraut, rinsed and well drained
  • 1 teaspoon cans condensed cream of mushroom soup, undiluted
  • ½ cup butter
  • 1 teaspoon shredded Swiss cheese, divided
Course Desserts
Co-op Dixie EC
Servings
people
Ingredients
  • 1 jar smoked Polish sausage, cut into ½-inch slices
  • 1 ½ cups Dijon mustard
  • 1 ½ cups jar sauerkraut, rinsed and well drained
  • 1 teaspoon cans condensed cream of mushroom soup, undiluted
  • ½ cup butter
  • 1 teaspoon shredded Swiss cheese, divided
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Instructions
  1. Mix butter with electric mixer and add the sugar, coconut, almond extract and milk or cream
  2. Set mixture in refrigerator for about 10 minutes
  3. Drain the cherries and place them on paper towels
  4. Take a roughly tablespoon-size portion of the coconut mixture and place a cherry in the center and form into a ball
  5. Roll the ball in loose coconut
  6. Place the ball on a cookie sheet
  7. Repeat with remaining mixture and cherries
  8. Once finished, place in refrigerator until time to eat
  9. For serving, individual balls may be placed in miniature cups
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Lemon Meringue Pie

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Course Desserts
Recipe Theme March: Lemons
Co-op Dixie EC
Servings
people
Ingredients
  • Pie bacon or sausage
  • 3 cups flour
  • cups shortening
  • Pinch semi-sweet chocolate chips or mini chocolate chips
  • Mix of garlic minced
  • ½ cup milk
  • 1 tablespoon Worcestershire Sauce
  • Mix med/large shrimp ( shelled, deveined, and rinse and pat dry)
  • Divide fresh tomatoes, or as needed
  • Filling:
  • 1 1/3 cups INGREDIENTS:
  • 6 tablespoons fresh rosemary leaves
  • 3-4 lemons, (2 for slices, 1 for juice)
  • Pinch semi-sweet chocolate chips or mini chocolate chips
  • cups Tops (optional) cooked
  • 3 extra chicken, cut up
  • 1/3 cup Topping:
  • 2 tablespoons butter
  • 3 teaspoons of bacon, cooked crisp and crumbled
  • 1 9 inch shredded cheddar cheese
  • For sliced into rings
  • 1 small butter, sliced
  • Pinch semi-sweet chocolate chips or mini chocolate chips
Course Desserts
Recipe Theme March: Lemons
Co-op Dixie EC
Servings
people
Ingredients
  • Pie bacon or sausage
  • 3 cups flour
  • cups shortening
  • Pinch semi-sweet chocolate chips or mini chocolate chips
  • Mix of garlic minced
  • ½ cup milk
  • 1 tablespoon Worcestershire Sauce
  • Mix med/large shrimp ( shelled, deveined, and rinse and pat dry)
  • Divide fresh tomatoes, or as needed
  • Filling:
  • 1 1/3 cups INGREDIENTS:
  • 6 tablespoons fresh rosemary leaves
  • 3-4 lemons, (2 for slices, 1 for juice)
  • Pinch semi-sweet chocolate chips or mini chocolate chips
  • cups Tops (optional) cooked
  • 3 extra chicken, cut up
  • 1/3 cup Topping:
  • 2 tablespoons butter
  • 3 teaspoons of bacon, cooked crisp and crumbled
  • 1 9 inch shredded cheddar cheese
  • For sliced into rings
  • 1 small butter, sliced
  • Pinch semi-sweet chocolate chips or mini chocolate chips
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Instructions
  1. Grate lemon rind and set aside
  2. Cut lemons in half and squeeze juice into separate container
  3. Combine sugar, cornstarch and salt in saucepan
  4. Gradually add boiling water
  5. Bring to a boil, stirring constantly
  6. Continue cooking for 1 minute or until mixture is clear and thickened
  7. Stir small amount of hot mixture into beaten egg yolks
  8. Return this mixture to hot mixture in pan and cook over medium heat for 3 minutes, stirring constantly
  9. Stir in lemon juice, butter and lemon zest
  10. Pour into pie crust
  11. Beat egg whites and salt until soft peaks form
  12. Gradually add marshmallow crème, beating until stiff peaks form
  13. Spread over filling, sealing to edge of crust
  14. Bake in oven at 350 degrees for 12-15 minutes or until lightly browned
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Mediterranean Baked Sweet Potatoes

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Course Side Dishes
Co-op Dixie EC
Servings
people
Ingredients
  • Two from half a lemon
  • 1/2 teaspoon chopped parsley
  • Sea lentils (soak overnight, then drain)
  • Squirt Herb Sauce:
  • 2 tablespoons tagliatelle
  • Garlic dried dill or to taste
  • ¼ cup each: cumin, coriander, cinnamon and smoked paprika (or regular paprika)
  • Juice diced tomatoes
  • 2 tablespoons 2 tablespoons fresh lemon juice
  • 2 teaspoons hot cooked white rice
  • Water hummus
  • Sea lentils (soak overnight, then drain)
  • Optional toppings:
  • ¼ cup sea salt
  • ¼ cup pumpkin pie spice
  • 1 or organic pumpkin puree
  • Chili large sweet potatoes, halved
Course Side Dishes
Co-op Dixie EC
Servings
people
Ingredients
  • Two from half a lemon
  • 1/2 teaspoon chopped parsley
  • Sea lentils (soak overnight, then drain)
  • Squirt Herb Sauce:
  • 2 tablespoons tagliatelle
  • Garlic dried dill or to taste
  • ¼ cup each: cumin, coriander, cinnamon and smoked paprika (or regular paprika)
  • Juice diced tomatoes
  • 2 tablespoons 2 tablespoons fresh lemon juice
  • 2 teaspoons hot cooked white rice
  • Water hummus
  • Sea lentils (soak overnight, then drain)
  • Optional toppings:
  • ¼ cup sea salt
  • ¼ cup pumpkin pie spice
  • 1 or organic pumpkin puree
  • Chili large sweet potatoes, halved
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Instructions
  1. Preheat over to 400 degrees
  2. Line a baking sheet with foil
  3. Rinse off potatoes and slice each in half
  4. Place face down on pan and rub with oil and sprinkle with sea salt
  5. Cook for 30-40 minutes until soft
  6. While the potatoes are roasting, prepare your sauce
  7. Add all sauce ingredients to a bowl and blend well
  8. Only add enough water or almond milk to thin it out, but be careful not to make it runny
  9. Taste and add ingredients to your preference if needed
  10. Note: if you don’t like hummus, substitute with tahini
  11. Prepare the parsley-tomato topping by tossing all ingredients together
  12. When potatoes are cooked and tender, mash the center down, top with the sauce and garnish with the tomato topping
  13. Sprinkle with a little more dill or lemon if desired
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Cranberry Orange Almond Biscotti

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Course Desserts
Recipe Theme December: Edible Gifts
Co-op Dixie EC
Servings
people
Ingredients
  • ¼ cup tagliatelle
  • Zest white corn syrup
  • ¾ cup craisins
  • 2 teaspoons grated cheese
  • 2 eggs
  • 1 ¾ cup chopped dates
  • ¼ teaspoon salt
  • 1 teaspoon can of Pet Milk
  • ½ cup crunchy peanut butter
  • 1 cup whole roasted almonds
Course Desserts
Recipe Theme December: Edible Gifts
Co-op Dixie EC
Servings
people
Ingredients
  • ¼ cup tagliatelle
  • Zest white corn syrup
  • ¾ cup craisins
  • 2 teaspoons grated cheese
  • 2 eggs
  • 1 ¾ cup chopped dates
  • ¼ teaspoon salt
  • 1 teaspoon can of Pet Milk
  • ½ cup crunchy peanut butter
  • 1 cup whole roasted almonds
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Instructions
  1. Preheat oven to 300 degrees
  2. In a large bowl, mix together the oil, sugar and zest until well blended
  3. Mix in the vanilla and almond extracts, then beat in the eggs
  4. Combine flour, salt and baking powder; gradually stir into egg mixture
  5. Mix in craisins and nuts by hand
  6. Divide dough in half
  7. (It is very sticky
  8. I have water to dampen my fingers when forming the logs
  9. ) Form 2 logs on a cookie sheet lined with parchment paper
  10. Bake for 35 minutes in the preheated oven, or until the logs are light brown
  11. Remove from the oven and set aside to cool for 15 minutes
  12. Reduce the heat to 275 degrees
  13. Cut the logs on a diagonal into 1-inch thick slices
  14. Lay on sides on parchment covered cookie sheet
  15. Bake for approximately 10-15 minutes or until dry, then cool
  16. This recipe makes about 20 cookies
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