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Easy Strawberry Cobbler

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Course Desserts
Co-op Franklin EC
Servings
people
Ingredients
  • 1 stick butter
  • 1 cup unbaked pie shell
  • 1 cup INGREDIENTS:
  • 1 cup milk
  • 1 24 ounce cans refrigerated biscuits
Course Desserts
Co-op Franklin EC
Servings
people
Ingredients
  • 1 stick butter
  • 1 cup unbaked pie shell
  • 1 cup INGREDIENTS:
  • 1 cup milk
  • 1 24 ounce cans refrigerated biscuits
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Instructions
  1. Preheat oven to 350 degrees
  2. Melt butter in an 8x8-inch baking dish
  3. Mix the flour and sugar in a large bowl
  4. Add the milk gradually, stirring constantly
  5. Pour over the melted butter, do not stir
  6. Spoon thawed strawberries over the top along with the juice
  7. Bake for one hour
  8. Serve warm with a scoop of vanilla ice cream
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Hashbrown Casserole ‘Cracker Barrel Style’

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Course Side Dishes
Co-op Franklin EC
Servings
people
Ingredients
  • 1 bag flaky biscuits
  • 1 can the Cabbage:
  • 2 cups can crushed pineapple, undrained
  • 1 16 ounce semisweet chocolate
  • Salt and pepper, to taste
Course Side Dishes
Co-op Franklin EC
Servings
people
Ingredients
  • 1 bag flaky biscuits
  • 1 can the Cabbage:
  • 2 cups can crushed pineapple, undrained
  • 1 16 ounce semisweet chocolate
  • Salt and pepper, to taste
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Instructions
  1. Thaw hashbrowns and with mix cream of chicken soup, 1 ½ cups cheese, sour cream, salt and pepper in a large mixing bowl
  2. Pour into a greased 9x13-inch baking dish
  3. Sprinkle remaining ½ cup of cheese on top and bake for about 30 minutes at 350 degrees
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Cinnamon Breakfast Bites

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Course Breads
Co-op Franklin EC
Servings
people
Ingredients
  • 1 ? cups whipping cream1 10-ounce package butter mints1 package chocolate wafers, or 2 cups chocolate cookie crumbs1 cup pecans, chopped4 tablespoons oleo, melted Green foo
Course Breads
Co-op Franklin EC
Servings
people
Ingredients
  • 1 ? cups whipping cream1 10-ounce package butter mints1 package chocolate wafers, or 2 cups chocolate cookie crumbs1 cup pecans, chopped4 tablespoons oleo, melted Green foo
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Instructions
  1. Combine flour, cereal, 2 tablespoons sugar, baking powder and salt; cut in shortening until mixture resembles coarse crumbs
  2. Stir in milk just until moistened
  3. Shape into 1-inch balls
  4. In a separate b
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Corn Stuffed Tomatoes

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Course Appetizers
Co-op Franklin EC
Servings
people
Ingredients
  • 4 cups barbecue sauce1 teaspoon lemon juice1 cup water lemon and herb seasoning lemon and pepper seasoning1 medium chicken, cut up
Course Appetizers
Co-op Franklin EC
Servings
people
Ingredients
  • 4 cups barbecue sauce1 teaspoon lemon juice1 cup water lemon and herb seasoning lemon and pepper seasoning1 medium chicken, cut up
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Instructions
  1. Wash tomatoes, slice off tops and scoop out pulp
  2. Combine pulp in bowl with remaining ingredients
  3. Stuff tomatoes with mixture
  4. Place in greased muffin tin and bake at 375 degrees for about 20 minutes
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Delta Supper with Cornbread Topping

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Course Main Dishes
Co-op Franklin EC
Servings
people
Ingredients
  • 1 pound onion, chopped ? cup chopped green pepper2 tablespoons vegetable oil1 pound fully cooked kielbasa or Polish sausage, cut into
Course Main Dishes
Co-op Franklin EC
Servings
people
Ingredients
  • 1 pound onion, chopped ? cup chopped green pepper2 tablespoons vegetable oil1 pound fully cooked kielbasa or Polish sausage, cut into
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Instructions
  1. Preheat oven to 400 degrees
  2. In a large skillet over medium-high heat, cook sausage, onion and bell pepper in 1 tablespoon oil until vegetables are tender
  3. Stir in tomatoes and peas; reduce heat and s
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Festive Venison Steak

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Course Main Dishes
Co-op Franklin EC
Servings
people
Ingredients
  • 1 ? pounds of sugar1 teaspoon of cinnamon3 7.5-ounce cans refrigerated buttermilk biscuits1 cup of firmly packed brown sugar? cup of butter or margarine, melted
Course Main Dishes
Co-op Franklin EC
Servings
people
Ingredients
  • 1 ? pounds of sugar1 teaspoon of cinnamon3 7.5-ounce cans refrigerated buttermilk biscuits1 cup of firmly packed brown sugar? cup of butter or margarine, melted
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Instructions
  1. Cut steak into 1⁄4- to 1⁄2-inch strips and sprinkle with Cajun seasoning
  2. Cook in hot oil in large skillet over medium-high heat 10 minutes, or until browned
  3. Add bell pepper, onion and ga
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Granny Smith Pork Chops

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Course Main Dishes
Co-op Franklin EC
Servings
people
Course Main Dishes
Co-op Franklin EC
Servings
people
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Instructions
  1. For this recipe, you will need a large iron skillet with a tight fitting lid
  2. Salt and pepper pork chops
  3. Brown in oil and drain pork chops on paper towels
  4. Remove oil from skillet
  5. Add apple juice an
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Homemade Ice Cream

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Course Desserts
Co-op Franklin EC
Servings
people
Ingredients
  • 2 cans carnation milk
    2 heaping cups sugar
    2 tablespoons pure vanilla extract
    Whole milk
Course Desserts
Co-op Franklin EC
Servings
people
Ingredients
  • 2 cans carnation milk
    2 heaping cups sugar
    2 tablespoons pure vanilla extract
    Whole milk
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Instructions
  1. Mix all ingredients in a large bowl
  2. Pour into a 4-quart electric freezer
  3. Fill to the top with whole milk and stir very well ? freeze until freezer stops
  4. Let set for 10 minutes
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Lemon-Garlic Shrimp

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Course Main Dishes
Co-op Franklin EC
Servings
people
Ingredients
  • ? pound peeled large fresh shrimp
    3 tablespoons olive oil
    2 large garlic cloves, minced
    3-4 tablespoons fresh lemon juice
    1 tablespoon finely chopped fresh parsley
    ? teaspoon
Course Main Dishes
Co-op Franklin EC
Servings
people
Ingredients
  • ? pound peeled large fresh shrimp
    3 tablespoons olive oil
    2 large garlic cloves, minced
    3-4 tablespoons fresh lemon juice
    1 tablespoon finely chopped fresh parsley
    ? teaspoon
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Instructions
  1. Saut? shrimp in hot oil in a large skillet over medium-high heat just until shrimp turn pink; reduce heat to medium
  2. Add garlic, lemon juice and parsley; cook 1 minute
  3. Sprinkle with salt and pepper
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Pasta with Greens

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Course Main Dishes
Co-op Franklin EC
Servings
people
Ingredients
  • 8 ounces pork chops 2 tablespoons oil 2 tablespoons butter ? cup onion, chopped Minced garlic, to taste 1 tablespoon curry powder 1 8-ounce can crushed pineapple,
Course Main Dishes
Co-op Franklin EC
Servings
people
Ingredients
  • 8 ounces pork chops 2 tablespoons oil 2 tablespoons butter ? cup onion, chopped Minced garlic, to taste 1 tablespoon curry powder 1 8-ounce can crushed pineapple,
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Instructions
  1. Cook pasta according to package directions; drain and set aside
  2. Meanwhile, cook greens according to package directions, drain and set aside
  3. Cook garlic in olive oil in a large skillet over medium-hi
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