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Peanut Brittle

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Servings
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Ingredients
  • 2 cups INGREDIENTS:
  • 1/4 cup block of cream cheese
  • 3/4 cup ground round
  • pinch salt
  • 2 cups cream of mushroom soup
  • 1/2 stick cream of celery soup
  • 4 teaspoons egg
Servings
people
Ingredients
  • 2 cups INGREDIENTS:
  • 1/4 cup block of cream cheese
  • 3/4 cup ground round
  • pinch salt
  • 2 cups cream of mushroom soup
  • 1/2 stick cream of celery soup
  • 4 teaspoons egg
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Instructions
  1. Cook first four ingredients till it spins a thread
  2. (take spoon and have a small amount and hold it up) Add peanuts Cook and stir often until golden brown Add margarine and stir Add baking soda This will be foamy
  3. Stir well and pour on a large piece of sprayed or buttered tin foil Let cook and break into pieces
Recipe Notes

I have been making this recipe for forty plus years. I make it in my electric skillet. It is so light and crunchy. I made it for thirty years for a friend at Christmas. He passed away two years ago. It was a very strange feeling the first Christmas that he was gone.
Hope many enjoy!!!
Thanks!!

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Brabson House Mint Tea

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Servings
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Ingredients
  • Rinds 28-ounce can diced tomatoes
  • 6 cups block of cream cheese
  • 2 cups INGREDIENTS:
  • 1 1/2 teaspoons sesame seeds
  • Juice 28-ounce can diced tomatoes
  • 4 cups block of cream cheese
  • 4 family a 6-ounce can tomato paste
  • 2 46 ounce rice vinegar
  • Fresh 15-ounce cans chili beans in sauce
Servings
people
Ingredients
  • Rinds 28-ounce can diced tomatoes
  • 6 cups block of cream cheese
  • 2 cups INGREDIENTS:
  • 1 1/2 teaspoons sesame seeds
  • Juice 28-ounce can diced tomatoes
  • 4 cups block of cream cheese
  • 4 family a 6-ounce can tomato paste
  • 2 46 ounce rice vinegar
  • Fresh 15-ounce cans chili beans in sauce
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Instructions
  1. Combine lemon rinds, 6 cups water and sugar in saucepan
  2. Boil for 5 minutes; discard lemon rinds
  3. Add flavorings and lemon juice
  4. Bring 4 cups water to a boil in saucepan; remove from heat
  5. Add teabags
  6. Steep for several minutes; discard teabags
  7. Add to the sugar syrup
  8. Stir in pineapple juice
  9. Pour into two 1-gallon containers
  10. Chill until serving time
  11. Serve in glasses over ice; add mint
  12. Variation: Add ginger ale to taste to serve as a punch
  13. Yield: 24 servings
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Kay’s Famous Tex-Mex Chili

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Course Main Dishes
Recipe Theme January: Chili
Servings
people
Ingredients
  • 3 tablespoons of Paprika, Crushed red pepper, and Cumin. 1 tablespoon Garlic powder, black pepper, and Chili powder. 1/2 a tablespoon of Cheyenne pepper. 1 small minced onion, 1 chopped green bell pepper, two cans tomatoe sauce, 1 can petite diced tomatoes, 1 can black beans, 1 can dark kidney beans, 1 can light kidney beans, 2 can chili beans, 1 can corn, 1lb of hamburger meat or beef tips.
Course Main Dishes
Recipe Theme January: Chili
Servings
people
Ingredients
  • 3 tablespoons of Paprika, Crushed red pepper, and Cumin. 1 tablespoon Garlic powder, black pepper, and Chili powder. 1/2 a tablespoon of Cheyenne pepper. 1 small minced onion, 1 chopped green bell pepper, two cans tomatoe sauce, 1 can petite diced tomatoes, 1 can black beans, 1 can dark kidney beans, 1 can light kidney beans, 2 can chili beans, 1 can corn, 1lb of hamburger meat or beef tips.
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Instructions
  1. In a pot brown your choice of hamburger or beef tips with the minced onion, then drain excess fat
  2. Rinse kidney and black beans, drain corn, and add all the ingredients including spices to the pot, stirring occasionally on medium high heat until beans are tender
  3. Takes approximately twenty to thirty minutes to simmer until done
Recipe Notes

Before my husband and I married, I hardly ever cooked. Microwave dinners and easy pasta recipes. Something easy and simple just for me. After marrying, I began to play with different recipes of my mothers trying to find something that my picky husband would enjoy. My mother loves chili and her chili recipe was simple. Instead of using chili seasoning that came in a pouch and pinto beans, I played around with spices and came up with this delicious Tex-Mex chili that everyone in my family enjoys. And guess what? One pot meal!

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Tasty Tender Turnip Greens:

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Course Side Dishes
Recipe Theme April: Greens
Servings
people
Ingredients
  • 3-4 bunches of white wine
  • 3 boxes 6 cans (14 to 16 ounces each) pork and beans
  • 2 tablespoons of minced garlic
  • salt Ranch dry season mix
Course Side Dishes
Recipe Theme April: Greens
Servings
people
Ingredients
  • 3-4 bunches of white wine
  • 3 boxes 6 cans (14 to 16 ounces each) pork and beans
  • 2 tablespoons of minced garlic
  • salt Ranch dry season mix
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Instructions
  1. Wash greens several times to remove dirt & put in a large pot
  2. Cover with chicken broth (gives so much more flavor than water)
  3. Add 2 heaping tablespoons of bacon grease along with salt & pepper to taste
  4. Open the doors & windows and boil them at least 5-6 hours
  5. You want them to be tender & have no bitterness left
  6. They are even better warmed up a day or two later
  7. They might make your house smell while they are cooking but they are completely worth it! They are great to eat with pinto beans, cornbread and mac & cheese
Recipe Notes

My father-in-law taught me how to make turnip greens. I just switched out the water for chicken broth to give them more flavor. I made these for my husband when we first got married 13 years ago and it was the first time I had ever eaten them myself. Now I crave them!

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Beans and Greens Under Cornbread

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Course Main Dishes
Recipe Theme April: Greens
Servings
people
Ingredients
  • Filling:
  • 1 tablespoon oil
  • 1 large seedless grapes, halved
  • 2 15.5 ounce cans chunk chicken, drained
  • 1 14.5 ounce can pineapple tidbits, drained
  • 1 10 ounce slivered almonds
  • ½ cup packages cream cheese, softened
  • butter (just enough to make a nice crumble)
  • 1 cup blue cheese dressing
  • ½ cup milk
  • ¼ cup oil
  • 1 egg, (14.5 oz each) petite diced tomatoes, drained
Course Main Dishes
Recipe Theme April: Greens
Servings
people
Ingredients
  • Filling:
  • 1 tablespoon oil
  • 1 large seedless grapes, halved
  • 2 15.5 ounce cans chunk chicken, drained
  • 1 14.5 ounce can pineapple tidbits, drained
  • 1 10 ounce slivered almonds
  • ½ cup packages cream cheese, softened
  • butter (just enough to make a nice crumble)
  • 1 cup blue cheese dressing
  • ½ cup milk
  • ¼ cup oil
  • 1 egg, (14.5 oz each) petite diced tomatoes, drained
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Instructions
  1. Heat oven to 425 degrees
  2. Heat oil in a large (10-inch) cast iron skillet or ovenproof skillet over medium-high heat until hot
  3. Add onion; cook 3-5 minutes or until onion is crisp tender, stirring occasionally
  4. Add all remaining filling ingredients; mix well
  5. Cook 2 to 3 minutes or until thoroughly heated, stirring occasionally
  6. In medium bowl, combine all topping ingredients; stir until smooth
  7. Spoon batter around edge of hot mixture in a baking dish
  8. Bake at 425 for 25-30 minutes or until topping is golden brown
  9. Yields 6 servings
Recipe Notes

Cook’s note: This recipe brings together the best of Southern cooking – crispy cornbread, greens, white beans and ham. A friend of mine brought this to a church supper. It is always the first to go. My family prefers turnip greens, but collards are equally as tasty. This is so simple to make and is a complete meal in one dish.

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Ginger Chicken Salad

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Servings
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Ingredients
  • 2 cups cooked and peeled crawfish to use as garnish (do not chop)
  • cups ground flax seed (optional)
  • 1 cup avocado, peeled and chopped
  • 1 cup bacon, cooked and crumbled
  • ½ cup cooked chicken breast, shredded
  • Dressing:
  • ½ cup shells, unbaked
  • ¼ cup sour cream
  • 1 tablespoon green onions, diced
  • 1 ½ teaspoons chicken, cooked and shredded
  • 1 ½ teaspoon INGREDIENTS:
  • ½ teaspoon chopped celery
  • ¼ teaspoon salt
Servings
people
Ingredients
  • 2 cups cooked and peeled crawfish to use as garnish (do not chop)
  • cups ground flax seed (optional)
  • 1 cup avocado, peeled and chopped
  • 1 cup bacon, cooked and crumbled
  • ½ cup cooked chicken breast, shredded
  • Dressing:
  • ½ cup shells, unbaked
  • ¼ cup sour cream
  • 1 tablespoon green onions, diced
  • 1 ½ teaspoons chicken, cooked and shredded
  • 1 ½ teaspoon INGREDIENTS:
  • ½ teaspoon chopped celery
  • ¼ teaspoon salt
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Instructions
  1. In a large bowl, combine chicken, blueberries, celery, grapes and almonds
  2. In a small bowl, mix dressing ingredients
  3. Pour dressing over chicken
  4. This salad is good served with cantaloupes, served on a bed of lettuce or served in a Pita pocket
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Homemade Biscuits

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Course Breads
Recipe Theme November: Biscuits
Servings
people
Ingredients
  • 2 cups condensed milk
  • 1/2 stick pears (about 15 pounds)
  • 3/4 - 1 1/2 cups jam (any kind, but preferably homemade blackberry with the seeds in and nothing used but sugar and berries to make the jam)
  • 1 cup sweet peppers
Course Breads
Recipe Theme November: Biscuits
Servings
people
Ingredients
  • 2 cups condensed milk
  • 1/2 stick pears (about 15 pounds)
  • 3/4 - 1 1/2 cups jam (any kind, but preferably homemade blackberry with the seeds in and nothing used but sugar and berries to make the jam)
  • 1 cup sweet peppers
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Instructions
  1. Preheat oven to 500 degrees
  2. Soften the butter just enough to cut through easily with a fork
  3. Cut the butter into the flour using a fork or pastry cutter until there are no lumps and you have a course flour
  4. Add the buttermilk a little at a time until the dough is no longer dry (it should be sticky)
  5. Spread flour in a thick layer over wax paper or on countertop and scrape dough out onto the flour
  6. Knead the dough by folding the edges over and mashing down
  7. Do this until the dough is no longer sticky(but still soft enough to work with)
  8. Flatten to about an inch thick
  9. Cut into circles with a cup or biscuit cutter (dip in flour first to prevent sticking)
  10. Place on a cookie sheet or cake pan that has been sprayed with non-stick spray
  11. Bake about 10-13 minutes, until no longer doughy around the center, remove from oven and rub butter on the tops
  12. Place back in oven until tops are browned
Recipe Notes

My husband was raised on homemade biscuits. When we got married, that was the one thing he wanted me to learn to cook. After many trials and errors, my mother-in-law taught me how to make them. We have four kids now and they all love them. I even make them for dinner with eggs and homemade gravy, then we have biscuits with chocolate gravy for dessert. I take them to the school for breakfast day during teacher appreciation week and they disappear. My husband keeps telling me they are so good I should enter them in contests! My nine year old is learning to make them on her own now.

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Garden Salad

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Servings
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Ingredients
  • 1 cup 3 peaches, peeled and sliced
  • 1 cup can peach soda (I use Faygo)
  • 1 cup almond flavoring
  • 1 cup sauce as desired
  • ½ cup chopped bell pepper
  • 1 ½ cups on medium heat until the mixture comes to a boil.
  • 1 cup shells, unbaked
  • 1 pound of reserved Jell-O package
  • 4 cups chopped fresh parsley
  • Salt and pepper
Servings
people
Ingredients
  • 1 cup 3 peaches, peeled and sliced
  • 1 cup can peach soda (I use Faygo)
  • 1 cup almond flavoring
  • 1 cup sauce as desired
  • ½ cup chopped bell pepper
  • 1 ½ cups on medium heat until the mixture comes to a boil.
  • 1 cup shells, unbaked
  • 1 pound of reserved Jell-O package
  • 4 cups chopped fresh parsley
  • Salt and pepper
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Instructions
  1. Fry bacon until crisp and drain on paper towels
  2. When cool, crumble into small pieces and set aside
  3. Cook macaroni until tender
  4. Don’t overcook or the noodles will fall apart when mixed with other ingredients
  5. Drain macaroni and let cool
  6. In a large bowl, combine all chopped raw vegetables and crumbled bacon
  7. Mix well, gently add macaroni and mayonnaise, salt and pepper
  8. Gently mix all ingredients until well coated with mayonnaise
  9. Chill overnight
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Dried Peaches (for making fried pies)

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Course Desserts
Recipe Theme July: Peaches
Servings
people
Ingredients
  • 15 pounds package fresh cranberries
  • 5 pounds INGREDIENTS:
  • 1 ¾ cups peach halves (or more, if you have enough liquid)
Course Desserts
Recipe Theme July: Peaches
Servings
people
Ingredients
  • 15 pounds package fresh cranberries
  • 5 pounds INGREDIENTS:
  • 1 ¾ cups peach halves (or more, if you have enough liquid)
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Instructions
  1. Cook over low heat until thick enough for pies
  2. Put in jars and seal
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Grandmas grandma’s potato soup

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Course Soups
Recipe Theme January: Comfort food
Servings
people
Ingredients
  • 2 pounds shredded mozzarella
  • 1/2 cup hamburger
  • 1/2 - sticks butter
  • Tablespoons flour
  • 1 1 oz flour, 2c. Sugar, 4 C. Sugar, 2 tsp. Vanilla
  • Kosher salt
  • Freshly pizza sauce
Course Soups
Recipe Theme January: Comfort food
Servings
people
Ingredients
  • 2 pounds shredded mozzarella
  • 1/2 cup hamburger
  • 1/2 - sticks butter
  • Tablespoons flour
  • 1 1 oz flour, 2c. Sugar, 4 C. Sugar, 2 tsp. Vanilla
  • Kosher salt
  • Freshly pizza sauce
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Instructions
  1. Toss potatoes with onions,and flour
  2. Add 1 teaspoon kosher salt
  3. , and 1/2 teaspoons pepper
  4. Let stand about 10 minutes
  5. Melt butter in soup pot
  6. Add potato/onion mixture
  7. Stir to coat with butter
  8. Stir in water to cover potatoes
  9. Bring to boil
  10. Stir in 1 12 ounce cans condensed milk
  11. Reduce to simmer, stirring occasionally for 25 to 30 minutes until potatoes are tender
  12. If consistency is too thin, mash potatoes with potato masher or cook until right consistency
  13. Adjust salt and pepper
  14. Serve immediately
  15. I like it plain but can garnish with cheddar cheese,bacon,
Recipe Notes

We all used to gather at grandma's for supper on Saturdays (usually about 12 people who still played table games).. This was always one of the favorite dishes.,easy to make and loved by all. Many of the decendants still eat potato soup and play board games--Remember those?
.

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