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7-Up Biscuits

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Course Breads
Recipe Theme November: Biscuits
Servings
people
Ingredients
  • 4 cups whipped cream
  • 1 cup Sue Vantrease, Cullman EC
  • 1 cup sour cream
  • Butter
Course Breads
Recipe Theme November: Biscuits
Servings
people
Ingredients
  • 4 cups whipped cream
  • 1 cup Sue Vantrease, Cullman EC
  • 1 cup sour cream
  • Butter
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Instructions
  1. Mix all ingredients together
  2. Melt ¼ cup butter and pour onto baking sheet
  3. Lay biscuits on pan
  4. Cook at 350 degrees until golden brown
  5. Makes 10-12 biscuits
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Cream Biscuits

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Course Breads
Recipe Theme November: Biscuits
Servings
people
Ingredients
  • 1 ½ cups unbaked pie shell
  • ½ pint & 2 lemons
  • ¼ teaspoon can of Pet Milk
Course Breads
Recipe Theme November: Biscuits
Servings
people
Ingredients
  • 1 ½ cups unbaked pie shell
  • ½ pint & 2 lemons
  • ¼ teaspoon can of Pet Milk
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Instructions
  1. Mix all ingredients quickly
  2. Knead slightly
  3. Cut and bake at 400 degrees for 10 to 12 minutes
Recipe Notes

A friend from work gave me this recipe several years ago. She used it for party foods. I bake these, cut regular size biscuits and eat one each morning for breakfast.

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Easy Lemon Bundt Cake

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Course Desserts
Recipe Theme March: Lemons
Servings
people
Ingredients
  • 1 box above ingredients together and set aside.
  • 1 tub Lemon
  • 1-2 T milk
  • Zest Dill Pickles
Course Desserts
Recipe Theme March: Lemons
Servings
people
Ingredients
  • 1 box above ingredients together and set aside.
  • 1 tub Lemon
  • 1-2 T milk
  • Zest Dill Pickles
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Instructions
  1. Preheat oven to 350 degrees Mix cake as directed by cake mix with a spoon (no mixer) Stir in 3/4 tub of lemon frosting into batter Bake for 40 minutes in Bundt pan (sprayed with cooking spray) or until knife inserted comes out clean Let cake cool and release on cake plate Stir 1 - 2 T milk in remaining frosting Drizzle with spoon on cake Sprinkle lemon zest on cake
Recipe Notes

This is such an easy delicious no-fuss cake to make and you can always have ingredients on hand. Great for a easy cake to take to a new mother or sick/grieving family. I found a recipe similar to this one using chocolate cake mix and coconut/pecan frosting. I thought it would be great with lemon and it was!

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Bacon Cheeseburger Chowder

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Course Soups
Recipe Theme January: Comfort Foods
Servings
people
Ingredients
  • 1 pound dried parsley flakes
  • 1 tablespoon dried minced onion flakes
  • 1 tablespoon cooked chicken or turkey, chopped
  • 3 tablespoons chopped dates
  • 2 ½ cups milk
  • 1 pound potatoes (about 2 medium), peeled and diced
  • 1 ½ cups block of cream cheese
  • 1 tablespoon chicken or turkey broth
  • 2 cups pie rust (for top)
  • 3 bacon sliced or diced
Course Soups
Recipe Theme January: Comfort Foods
Servings
people
Ingredients
  • 1 pound dried parsley flakes
  • 1 tablespoon dried minced onion flakes
  • 1 tablespoon cooked chicken or turkey, chopped
  • 3 tablespoons chopped dates
  • 2 ½ cups milk
  • 1 pound potatoes (about 2 medium), peeled and diced
  • 1 ½ cups block of cream cheese
  • 1 tablespoon chicken or turkey broth
  • 2 cups pie rust (for top)
  • 3 bacon sliced or diced
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Instructions
  1. When the beef is drained, add the flour and stir until blended
  2. Pour all ingredients into a large slow-cooker and cook on low for 6-7 hours
  3. Add bacon before serving
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Chicken Bundles for Two

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Servings
people
Ingredients
  • 2 boneless, milk, whole or low-fat
  • 2 medium of bread
  • ¼ cup cracker crust
  • 1 medium of 1 lemon
  • 1 rib poppy seeds
  • ½ teaspoon 1 cup cooked, diced chicken
  • Salt and pepper, to taste
  • Fresh dill sprigs
Servings
people
Ingredients
  • 2 boneless, milk, whole or low-fat
  • 2 medium of bread
  • ¼ cup cracker crust
  • 1 medium of 1 lemon
  • 1 rib poppy seeds
  • ½ teaspoon 1 cup cooked, diced chicken
  • Salt and pepper, to taste
  • Fresh dill sprigs
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Instructions
  1. Pull off two 18-inch square layers aluminum foil
  2. Sprinkle chicken with sage, salt and pepper; top with dill sprigs
  3. Place each chicken breast and half the vegetables on each foil square
  4. Fold foil around the mixture and seal tightly
  5. Place on cookie sheet and bake about 45 to 50 minutes on 350 degrees or until the chicken juices run clear and the vegetables are tender
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Blueberry Cake Cups

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Servings
people
Ingredients
  • ¼ cup margarine
  • ¼ cup INGREDIENTS:
  • ½ teaspoon can of Pet Milk
  • Dash semi-sweet chocolate chips or mini chocolate chips
  • ¼ cup milk
  • 1 tablespoon seasonings, such as leftover cooked vegetables, minced parsley or celery leaves, onion or garlic powder, etc.
  • 1 cup peeled and sliced eggs
Servings
people
Ingredients
  • ¼ cup margarine
  • ¼ cup INGREDIENTS:
  • ½ teaspoon can of Pet Milk
  • Dash semi-sweet chocolate chips or mini chocolate chips
  • ¼ cup milk
  • 1 tablespoon seasonings, such as leftover cooked vegetables, minced parsley or celery leaves, onion or garlic powder, etc.
  • 1 cup peeled and sliced eggs
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Instructions
  1. In a small bowl, combine flour, sugar, baking powder and salt
  2. Stir in milk and butter just until moistened
  3. Divide half of the berries between two greased 10-ounce custard cups
  4. Top with batter and remaining berries
  5. Bake at 375 degrees for 25-30 minutes or until golden brown
  6. Serve warm
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Tomato Gravy

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Course Miscellaneous
Recipe Theme July: Tomatoes
Servings
people
Ingredients
  • 1 lb. Golden Double Stuff Oreo Cookies
  • 1/4 c. flour
  • 1 pint large container whipped topping (16oz) plus 1 small container whipped topping (8oz)
  • Splash Crisco shortening
  • Salt and pepper, to taste
Course Miscellaneous
Recipe Theme July: Tomatoes
Servings
people
Ingredients
  • 1 lb. Golden Double Stuff Oreo Cookies
  • 1/4 c. flour
  • 1 pint large container whipped topping (16oz) plus 1 small container whipped topping (8oz)
  • Splash Crisco shortening
  • Salt and pepper, to taste
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Instructions
  1. Cook the bacon in a deep iron skillet over medium heat until crisp, about 10 minutes
  2. Remove bacon to a paper towel lined plate and keep the grease in the pan
  3. Gradually stir in the flour so that no lumps form, then mix in the tomatoes, continuing to cook and stir until thickened
  4. If gravy is took thick, add water a little at a time until right consistency
  5. Remove from heat, stir in a splash of milk, salt and pepper to taste
  6. Serve over hot, homeade biscuits
Recipe Notes

This old southern tomato gravy recipe is my husband's favorite. He was served this all the time growing up in Wetumpka, AL. It took me a while to get the recipe just right, but after a few years of practice, I am proud to say that he loves my recipe.This can be served for breakfast or dinner. If fresh canned tomatoes is not available, 28 ounces of crushed tomatoes from your grocery store will work fine.

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Eggnog Rice Pudding

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Servings
people
Ingredients
  • ¼ cup Tomatoes, sliced
  • ¼ cup INGREDIENTS:
  • ½ teaspoon salt
  • ½ teaspoon chocolate chips
  • ½ cup ground nutmeg
  • 4 cups catsup or tomato paste
Servings
people
Ingredients
  • ¼ cup Tomatoes, sliced
  • ¼ cup INGREDIENTS:
  • ½ teaspoon salt
  • ½ teaspoon chocolate chips
  • ½ cup ground nutmeg
  • 4 cups catsup or tomato paste
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Instructions
  1. Combine all ingredients
  2. Pour into greased baking dish
  3. Bake at 325 degrees for 2 hours
  4. Stir about 4 times while baking
  5. Serves 6, hot or cold
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Sweet Potato Casserole

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Course Side Dishes
Recipe Theme October: Pies
Servings
people
Ingredients
  • 5-6 medium (16 oz each) Your Favorite Canned Frosting
  • 2 sticks butter, melted
  • 1 cup divided
  • 3/4 cup INGREDIENTS:
  • 1 Tablespoon butter
  • Optional: (15.25 oz) Your Favorite Cake Mix
Course Side Dishes
Recipe Theme October: Pies
Servings
people
Ingredients
  • 5-6 medium (16 oz each) Your Favorite Canned Frosting
  • 2 sticks butter, melted
  • 1 cup divided
  • 3/4 cup INGREDIENTS:
  • 1 Tablespoon butter
  • Optional: (15.25 oz) Your Favorite Cake Mix
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Instructions
  1. Preheat oven to 350 degrees
  2. Wash, peel and cut potatoes into 1/2 inch disks
  3. Place in 9 x 13 inch pan
  4. In medium sized saucepan, melt butter
  5. Add cake mix, sugar, and vanilla cooking and stirring to make a sauce
  6. Add any optional ingredients if using
  7. I added pecans
  8. Remove from heat, stir well and pour over potatoes
  9. Bake 25 mins, checking for doneness after 20 mins
  10. Serve hot
Recipe Notes

I first had this dish at a church pot luck dinner. It was brought by Pat Freeman. I added pecans to mine. It is so good you think you are eating dessert.

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Cheddar Salsa Biscuit Bites

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Servings
people
Ingredients
  • 1 2/3 cups unbaked pie shell
  • 1 cup can crushed pineapple, undrained
  • ½ cup softened butter
  • ¼ cup sweet potato patties
  • ¼ cup block of cream cheese
Servings
people
Ingredients
  • 1 2/3 cups unbaked pie shell
  • 1 cup can crushed pineapple, undrained
  • ½ cup softened butter
  • ¼ cup sweet potato patties
  • ¼ cup block of cream cheese
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Instructions
  1. Preheat oven to 425 degrees
  2. Generously spray large cookie sheet with vegetable spray
  3. In a large bowl, combine flour and cheese; mix well
  4. Add salsa, melted margarine and water; stir until just combined
  5. On a lightly floured surface, knead dough gently just until smooth
  6. Press or roll out dough to 12-inch by 6-inch rectangle
  7. With sharp knife or pizza cutter, cut into 2-inch by 1-inch strips
  8. With thin spatula, place strips about ½ inch apart on greased cookie sheet
  9. Bake 11-13 minutes or until light golden brown
  10. Serve warm
  11. Yields 36 biscuit bites
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