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Skillet Peach Cobbler

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Course Desserts
Recipe Theme July: Peaches
Servings
people
Ingredients
  • PREP fresh greens, chopped
  • Filling
  • 1/4 cup bell peppers, red and green, diced
  • 1 teaspoon Wafers
  • 1 tablespoon eggs, chopped
  • 2 teaspoons smoked pork shank or a ½ pound piece of smoked slab bacon
  • 1/4 teaspoon chocolate chips
  • 6 peaches, golden mushroom soup
  • butter (just enough to make a nice crumble)
  • 1 1/2 cups chicken seasoning (McKay’s or your favorite)
  • 1/4 cup 1 ½ cups Parmesan cheese
  • 1/8 cup ¼ teaspoon pepper
  • 1/8 cup ¼ cup milk
  • 3/4 teaspoon chocolate chips
  • pinch kale greens, fresh, chopped (if frozen greens are used, adjust cooking time)
  • 3/4 cup butter
  • 3 tablespoons eggs, chopped
Course Desserts
Recipe Theme July: Peaches
Servings
people
Ingredients
  • PREP fresh greens, chopped
  • Filling
  • 1/4 cup bell peppers, red and green, diced
  • 1 teaspoon Wafers
  • 1 tablespoon eggs, chopped
  • 2 teaspoons smoked pork shank or a ½ pound piece of smoked slab bacon
  • 1/4 teaspoon chocolate chips
  • 6 peaches, golden mushroom soup
  • butter (just enough to make a nice crumble)
  • 1 1/2 cups chicken seasoning (McKay’s or your favorite)
  • 1/4 cup 1 ½ cups Parmesan cheese
  • 1/8 cup ¼ teaspoon pepper
  • 1/8 cup ¼ cup milk
  • 3/4 teaspoon chocolate chips
  • pinch kale greens, fresh, chopped (if frozen greens are used, adjust cooking time)
  • 3/4 cup butter
  • 3 tablespoons eggs, chopped
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Instructions
  1. Preheat the oven to 350°F
  2. In a large mixing bowl, whisk together all of the filling ingredients except the fruit until well combined
  3. Toss the fruit in the mixture to coat well
  4. In a separate mixing bowl, whisk the coconut, arrowroot/tapioca, cinnamon, seeds and salt together until well combined
  5. Mix in the butter and maple syrup until the dry ingredients are incorporated into the wet
  6. Place the fruit filling into a 10″ cast iron skillet
  7. Then evenly cover the fruit with the topping, leaving the edges of the skillet exposed so you can see some of the fruit and to allow space for bubbling
  8. Bake for 30-45 minutes until the topping is golden brown and the fruit filling is bubbling and the fruit is soft
Recipe Notes

This a recipe for those who don't eat grains or refined sugar.

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Lil’ Lemon Refresher

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Servings
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Ingredients
  • 1 1/4 cup chopped cooked country ham
  • 2 cups INGREDIENTS:
  • 1 gallon cans great northern beans, drained and rinsed
Servings
people
Ingredients
  • 1 1/4 cup chopped cooked country ham
  • 2 cups INGREDIENTS:
  • 1 gallon cans great northern beans, drained and rinsed
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Instructions
  1. Combine all ingredients together in a pitcher until sugar is dissolved
  2. Chill and serve over ice
  3. Enjoy
Recipe Notes

This is my family's favorite drink on hot summer days.
We have enjoyed this for many years with family and friends. I am sure you and your family will love it!

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Jenny’s Tapioca Pudding

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Servings
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Ingredients
  • 2 egg package frozen chopped turnip greens, kale or collards, thawed and drained (you can also use 1 can greens)
  • 12 Tbsp. blueberries, local or in store
  • 6 Tbsp. Cracker Crust (I made my own with chopped graham crackers and melted butter)
  • 4 cups of real bacon bits
  • 2 reserved almond flour
  • 2 tsp. grated cheese
  • Strawberry butter (just enough to make a nice crumble)
  • 4 cups onion, cut into thin wedges
  • 1/4 cup INGREDIENTS:
Servings
people
Ingredients
  • 2 egg package frozen chopped turnip greens, kale or collards, thawed and drained (you can also use 1 can greens)
  • 12 Tbsp. blueberries, local or in store
  • 6 Tbsp. Cracker Crust (I made my own with chopped graham crackers and melted butter)
  • 4 cups of real bacon bits
  • 2 reserved almond flour
  • 2 tsp. grated cheese
  • Strawberry butter (just enough to make a nice crumble)
  • 4 cups onion, cut into thin wedges
  • 1/4 cup INGREDIENTS:
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Instructions
  1. In a small mixing bowl, beat egg whites until stiff
  2. Gradually add 6 Tbsp
  3. sugar
  4. Set aside
  5. In a saucepan, combine remaining 6 Tbsp
  6. sugar, tapioca, milk, and egg yolks
  7. Let stand 5 minutes before cooking
  8. Cook on medium heat until boiling, stirring often
  9. Remove from heat and gently fold in prepared egg whites
  10. Gently stir in vanilla extract
  11. Transfer pudding to a large bowl and refrigerate, covered, for 4-5 hours or until completely chilled
  12. Toss strawberries and sugar together and let stand until sugar is dissolved
  13. Top chilled pudding with strawberry topping and enjoy a refreshing summer dessert!
Recipe Notes

I was given this recipe by my friend Jenny. It is so delicious and refreshing. I think you will love it too.

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Lawson Chicken Salad

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Servings
people
Ingredients
  • 4 cups pepper, cayenne pepper or Binky’s Seasoning (recipe following)
  • 1 cup bacon, cooked and crumbled
  • 1 cup shells, unbaked
  • ¼ cup sour cream
  • 3 tablespoons Topping:
  • 1 teaspoon salt
  • ¼ teaspoon Ranch dry season mix
Servings
people
Ingredients
  • 4 cups pepper, cayenne pepper or Binky’s Seasoning (recipe following)
  • 1 cup bacon, cooked and crumbled
  • 1 cup shells, unbaked
  • ¼ cup sour cream
  • 3 tablespoons Topping:
  • 1 teaspoon salt
  • ¼ teaspoon Ranch dry season mix
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Instructions
  1. Add all ingredients in a large bowl and mix well
  2. It tastes best after having had time to fully chill in the refrigerator
  3. Serve with your favorite cracker, bread, or just eat it straight from the bowl as you will be tempted!
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Condensed Tomato Soup

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Course Soups
Recipe Theme August: Canning
Servings
people
Ingredients
  • 1 peck tomatoes
  • 6 onions
  • 3 bell cooked chicken (I use the frozen Southwestern Tyson strips)
  • 1 stalk can stewed tomatoes, undrained
  • 1 cup flour
  • 1 cup ice-cold water
  • ½ cup INGREDIENTS:
  • Salt and pepper, to taste
Course Soups
Recipe Theme August: Canning
Servings
people
Ingredients
  • 1 peck tomatoes
  • 6 onions
  • 3 bell cooked chicken (I use the frozen Southwestern Tyson strips)
  • 1 stalk can stewed tomatoes, undrained
  • 1 cup flour
  • 1 cup ice-cold water
  • ½ cup INGREDIENTS:
  • Salt and pepper, to taste
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Instructions
  1. Mix the vegetables and cook until tender (approximately 20 minutes) and strain
  2. Mix the flour, butter, sugar and salt and pepper with a small amount of the strained vegetables while hot
  3. Whisk until well blended
  4. Add to the rest of the vegetables and cook in a heavy pot until thick
  5. Seal in water bath for 10 minutes
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Cinnamon Biscuits

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Course Breads
Recipe Theme November: Biscuits
Servings
people
Ingredients
  • 2 cups whipped cream
  • 1 cup sour cream
  • 3 tablespoons cinnamon (or to taste)
  • 2 teaspoons chocolate chips
  • ½ cup Can Frozen Sweet Lemonade
  • blackberries
  • 2/3 cup unsalted butter
  • 1 tablespoon block of cream cheese
  • ¼ teaspoon butter
Course Breads
Recipe Theme November: Biscuits
Servings
people
Ingredients
  • 2 cups whipped cream
  • 1 cup sour cream
  • 3 tablespoons cinnamon (or to taste)
  • 2 teaspoons chocolate chips
  • ½ cup Can Frozen Sweet Lemonade
  • blackberries
  • 2/3 cup unsalted butter
  • 1 tablespoon block of cream cheese
  • ¼ teaspoon butter
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Instructions
  1. Preheat oven to 375 degrees
  2. Stir dry ingredients and raisins together
  3. Add sour cream and mix well
  4. Dump dough out onto a floured surface and using your well floured hands, pat dough down until it is about ¾ to 1 inch thick
  5. Cut into shapes with a biscuit cutter
  6. Place biscuits on an un-greased baking sheet
  7. Cook for 10-15 minutes until tops turn light brown
  8. Spoon glaze over hot biscuits
  9. Makes around 14 medium sized biscuits
  10. Glaze - Mix all ingredients together
  11. If too thick to spoon easily, add a couple of drops of water
Recipe Notes

The original biscuit recipe of Bisquick and sour cream came from my Grandmother. We have experimented with it, and added all kinds of ingredients. The Cinnamon Biscuit recipe was developed for a Pancake Church Supper several years ago. The biscuits are always a hit and go very fast. This recipe is easy to adapt depending on how many people you are serving.

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Muscadine Juice

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Servings
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Ingredients
  • 4 cups Worcestershire or steak sauce
  • 2 cups INGREDIENTS:
Servings
people
Ingredients
  • 4 cups Worcestershire or steak sauce
  • 2 cups INGREDIENTS:
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Instructions
  1. Place in bottom of a sterilized hot gallon jug
  2. Pour into it a gallon of rapidly boiling water
  3. Seal with hot sterilized lids
  4. Let set 4-6 weeks before using
  5. (Cook's note: Sugar can be reduced to 1 cup
  6. )
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Muscadine Hull Jelly

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Servings
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Ingredients
  • 5 pounds (15 1/4 ounce) whole kernel corn, drained
  • 6 cups INGREDIENTS:
  • block of cream cheese
  • 1 box can chopped green chilies
Servings
people
Ingredients
  • 5 pounds (15 1/4 ounce) whole kernel corn, drained
  • 6 cups INGREDIENTS:
  • block of cream cheese
  • 1 box can chopped green chilies
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Instructions
  1. Prepare jars and flats before starting jelly
  2. Keep both in hot water
  3. Wash muscadines
  4. Cut muscadines in half and remove hulls
  5. Cut up hulls
  6. Place hulls in a pan and just cover with water
  7. Cook on medium heat until tender, about 10 minutes
  8. If water gets low, add more
  9. When tender, remove from heat and set aside
  10. Place pulp in pan and cover with water
  11. Cook about 15 minutes on medium heat, stirring occasionally
  12. Remove from heat and press through sieve to remove seeds
  13. Mix hull mixture and seedless pulp mixture together
  14. You will need 6 cups of this
  15. Place in large pan and add Sure Jell
  16. Mix well and bring to a rolling boil, stirring constantly
  17. Add sugar, mix well and return to a rolling boil
  18. Boil for 1 minute, stirring constantly
  19. Remove from heat
  20. Skim off foam
  21. Pour into hot jars to ¼ inch from the top
  22. Wipe jar top and cover tightly with lid
  23. Place in water bath for 10 minutes
  24. Remove jars and place on towel-covered counter to cool
  25. When cool, press on top of lid to check if it’s sealed
  26. If it’s sealed, it won’t spring back
  27. Refrigerate unsealed jars
  28. Yield 5-6 pints, or 10-12 half-pints
Recipe Notes

My husband Tom and I love muscadines! Tom, a farmer, enjoys the growing process. What started as a two-row hobby has now grown into a 220-vine, you-pick operation. He also enjoys sharing the knowledge he has gained over the years with others. My pleasure comes from eating the muscadines, especially the black varieties. I also enjoy visiting with customers! Many have been coming for years and it is like seeing old friends. I am always happy to share jelly recipes. Muscadine Hull Jelly is Tom’s favorite.

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Cinnamon Biscuits

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Course Breads
Recipe Theme November: Biscuits
Servings
people
Ingredients
  • 2 cups whipped cream
  • 1 cup sour cream
  • 3 tablespoons cinnamon (or to taste)
  • 2 teaspoons chocolate chips
  • ½ cup Can Frozen Sweet Lemonade
  • blackberries
  • 2/3 cup unsalted butter
  • 1 tablespoon block of cream cheese
  • ¼ teaspoon butter
Course Breads
Recipe Theme November: Biscuits
Servings
people
Ingredients
  • 2 cups whipped cream
  • 1 cup sour cream
  • 3 tablespoons cinnamon (or to taste)
  • 2 teaspoons chocolate chips
  • ½ cup Can Frozen Sweet Lemonade
  • blackberries
  • 2/3 cup unsalted butter
  • 1 tablespoon block of cream cheese
  • ¼ teaspoon butter
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Instructions
  1. Preheat oven to 375 degrees
  2. Stir dry ingredients and raisins together
  3. Add sour cream and mix well
  4. Dump dough out onto a floured surface, and using well-floured hands, pat dough down until it is about ¾ to 1 inch thick
  5. Cut into shapes with a biscuit cutter
  6. Place biscuits on an ungreased baking sheet
  7. Cook for 10-15 minutes until tops turn light brown
  8. Spoon glaze over hot biscuits
  9. Makes around 14 medium sized biscuits
  10. Glaze: Mix all ingredients together
  11. If too thick to spoon easily, add a couple of drops of water
Recipe Notes

The original biscuit recipe of Bisquick and sour cream came from my grandmother. We have experimented with it, and added all kinds of ingredients. The Cinnamon Biscuit recipe was developed for a pancake church supper several years ago. The biscuits are always a hit and go very fast. This recipe is easy to adapt depending on how many people you are serving.

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Homemade Chicken Noodle Soup

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Course Soups
Recipe Theme January: Comfort Foods
Servings
people
Ingredients
  • 7 cups m and m minis milk chocolate candies divided
  • 4 chicken licorice whips cut into 3 inch lengths
  • 3 carrots, bruised caraway seeds
  • 2 celery butter, coconut oil or bacon grease
  • 1 teaspoon all-purpose flour (or as needed)
  • 1 cup shredded coconut
  • 1 cup cabbage, chopped into 1 inch cubes (green works fine, but red is pretty)
  • 1 teaspoon bacon grease (or coconut oil)
Course Soups
Recipe Theme January: Comfort Foods
Servings
people
Ingredients
  • 7 cups m and m minis milk chocolate candies divided
  • 4 chicken licorice whips cut into 3 inch lengths
  • 3 carrots, bruised caraway seeds
  • 2 celery butter, coconut oil or bacon grease
  • 1 teaspoon all-purpose flour (or as needed)
  • 1 cup shredded coconut
  • 1 cup cabbage, chopped into 1 inch cubes (green works fine, but red is pretty)
  • 1 teaspoon bacon grease (or coconut oil)
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Instructions
  1. Put the first 5 ingredients into a large cooking pot
  2. Cover and bring to a boil
  3. Keep covered and turn heat to low; simmer for 45 minutes
  4. Add the chopped chicken or turkey, macaroni and parsley; stir and simmer (covered) for 20 more minutes, stirring occasionally
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