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Chicken Salad Pie

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Course Main Dishes
Recipe Theme October: Pies
Servings
people
Ingredients
  • 1 unbaked fresh blueberries (may use frozen but thawed)
  • 2/3 cup can crushed pineapple, drained
  • 1 cup sour cream
  • 2/3 cup shells, unbaked
  • 1 ½ cups chopped pecans (optional)
  • 1 small can crushed pineapple, drained
  • 1 cup 9-inch pie shell
  • ½ cup unbaked pie shells or 1 deep dish pie shell
Course Main Dishes
Recipe Theme October: Pies
Servings
people
Ingredients
  • 1 unbaked fresh blueberries (may use frozen but thawed)
  • 2/3 cup can crushed pineapple, drained
  • 1 cup sour cream
  • 2/3 cup shells, unbaked
  • 1 ½ cups chopped pecans (optional)
  • 1 small can crushed pineapple, drained
  • 1 cup 9-inch pie shell
  • ½ cup unbaked pie shells or 1 deep dish pie shell
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Instructions
  1. Prick the bottom and sides of pie shell several times with fork
  2. Sprinkle with 1/3 cup cheese
  3. Bake at 375 degrees for 15-16 minutes or until crust is lightly browned
  4. Cool on a wire rack
  5. Meanwhile, combine sour cream and mayonnaise in a bowl
  6. Stir in the chicken, pineapple, 1 cup walnuts and celery
  7. Pour into cooled crust
  8. Top with remaining cheese and walnuts
  9. Refrigerate for 1 hour or longer before cutting
  10. Yields 6 servings
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Sweet Potato Crunch

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Servings
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Ingredients
  • 1 ½ cups margarine
  • ¾ cups oleo
  • ¾ cup sweet potato patties
  • Filling:
  • 3 cups white Karo syrup
  • 1/3 cup INGREDIENTS:
  • 3 tablespoons butter
  • 1 teaspoon butter
  • butter (just enough to make a nice crumble)
  • 8 ounce package cream cheese, softened
  • 2 cups unsalted butter
  • 8 ounce Grands Flaky Biscuits
  • dditional ground cumin
Servings
people
Ingredients
  • 1 ½ cups margarine
  • ¾ cups oleo
  • ¾ cup sweet potato patties
  • Filling:
  • 3 cups white Karo syrup
  • 1/3 cup INGREDIENTS:
  • 3 tablespoons butter
  • 1 teaspoon butter
  • butter (just enough to make a nice crumble)
  • 8 ounce package cream cheese, softened
  • 2 cups unsalted butter
  • 8 ounce Grands Flaky Biscuits
  • dditional ground cumin
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Instructions
  1. In a bowl, combine flour and pecans
  2. Stir in margarine
  3. Press into a greased 13x9-inch baking dish
  4. Bake at 350 degrees for 12-14 minutes
  5. Cool on a wire rack
  6. In another large bowl, add sweet potatoes, sugar, butter and vanilla; stir until smooth
  7. Spread over crust
  8. For topping: Beat cream cheese and powdered sugar in a mixing bowl until smooth
  9. Fold in Cool Whip
  10. Spread over filling
  11. Sprinkle with pecans, if desired
  12. Refrigerate overnight
  13. Yield about 12-16 servings
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Cast Iron Skillet Honey Lime Chicken

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Course Main Dishes
Recipe Theme March: Honey
Servings
people
Ingredients
  • pounds of honey
  • 2 Tablespoons tagliatelle
  • 1 teaspoon honey, 1 cup balsamic salad dressing, 1/2 cup sirachi, 2 dozen wings (drumettes, wingettes)
  • 1 teaspoon red pepper
  • ½ teaspoon salt
  • ¼ teaspoon Ranch dry season mix
  • ½ cup carob powder
  • Juice boneless skinless chicken thighs
  • zest boneless skinless chicken thighs
  • 2 Tablespoons chili powder
  • 1 garlic Sweet Baby Ray's BBQ sauce
Course Main Dishes
Recipe Theme March: Honey
Servings
people
Ingredients
  • pounds of honey
  • 2 Tablespoons tagliatelle
  • 1 teaspoon honey, 1 cup balsamic salad dressing, 1/2 cup sirachi, 2 dozen wings (drumettes, wingettes)
  • 1 teaspoon red pepper
  • ½ teaspoon salt
  • ¼ teaspoon Ranch dry season mix
  • ½ cup carob powder
  • Juice boneless skinless chicken thighs
  • zest boneless skinless chicken thighs
  • 2 Tablespoons chili powder
  • 1 garlic Sweet Baby Ray's BBQ sauce
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Instructions
  1. In a medium sized skillet over medium heat add olive oil
  2. In a small bowl combine cumin, chili powder, salt and pepper
  3. Rub on chicken and place in skillet
  4. Cook for 3-4 minutes on each side or until chicken is no longer pink and 165 degrees
  5. Remove chicken and set aside on plate
  6. Add honey, lime juice and zest, soy sauce and garlic
  7. Bring to a boil over medium high heat and reduce heat and whisk until it starts to thicken
  8. About 2 minutes
  9. Add the chicken back to the skillet and coat in the sauce
  10. Garnish with lime wedges
Recipe Notes

This recipe is so easy and the flavors just blend so well together. The sweet and the citrus makes your mouth water. I serve this dish rice and black beans with warm tortillas.

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Garlic Rosemary Bread

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Course Breads
Recipe Theme March: Honey
Servings
people
Ingredients
  • 2 cups all-purpose flour , divided
  • 1 package of one orange (I use blood orange, but plain is fine)
  • 1/2 tablespoon pure vanilla extract
  • 4-1/3 cups white sugar
  • 2 tablespoons active dry yeast (2-1/4 teaspoons)
  • 2 garlic whole roasted almonds
  • 2 tablespoons cloves, minced
  • sea salt
Course Breads
Recipe Theme March: Honey
Servings
people
Ingredients
  • 2 cups all-purpose flour , divided
  • 1 package of one orange (I use blood orange, but plain is fine)
  • 1/2 tablespoon pure vanilla extract
  • 4-1/3 cups white sugar
  • 2 tablespoons active dry yeast (2-1/4 teaspoons)
  • 2 garlic whole roasted almonds
  • 2 tablespoons cloves, minced
  • sea salt
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Instructions
  1. In a large mixing bowl, combine water and yeast
  2. Add 1 cup of flour and salt; stir with a wooden spoon until combined
  3. Stir in rosemary leaves and minced garlic
  4. Add remaining flour, one cup at a time, stirring until thoroughly combined
  5. Cover with plastic wrap and set in a warm spot to rise for 1 hour
  6. Add a tablespoon of olive oil in an 8 or 10-inch cast iron skillet; using a napkin or your fingers, coat bottom and sides of skillet with the olive oil
  7. Flour your hands; remove plastic wrap and using your hands, transfer dough to prepared skillet and shape into a disk
  8. Cover with a kitchen towel and let stand for 30 minutes
  9. Preheat oven to 400 Fahrenheit
  10. Drizzle remaining olive oil over the top and sprinkle with sea salt
  11. Score the top of the loaf with some shallow knife cuts
  12. Bake for 30 to 35 minutes, or until top is nicely browned
  13. Remove from oven and turn the bread out onto a wire cooling rack
  14. Leave to cool for a few minutes and serve
  15. (If you do not have an iron skillet, you can use a stoneware baking dish) Remove bread from pan as soon as it comes out of the oven because bread left in the pan will become moist and soggy,
Recipe Notes

My friend gave recipe a few winters ago. It's super easy no-knead bread recipe. It goes perfect with a bowl of hearty soup on a cold dreary winters day or a perfect appetizer served with olive and spices.

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Almond Joy Candy

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Servings
people
Ingredients
  • 2 14 ounce mixed candied fruit
  • 1 stick butter
  • 1 can baking soda or baking powder
  • 1 can nuts, chopped
  • 2 12 ounce can sweetened condensed milk
  • 1 bar bags chocolate chips
Servings
people
Ingredients
  • 2 14 ounce mixed candied fruit
  • 1 stick butter
  • 1 can baking soda or baking powder
  • 1 can nuts, chopped
  • 2 12 ounce can sweetened condensed milk
  • 1 bar bags chocolate chips
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Instructions
  1. Heat butter and sweetened condensed milk until butter is melted; stir together
  2. Add coconut
  3. Cool completely
  4. From a small ball around each almond to form candy
  5. Melt chocolate chips and paraffin together until smooth
  6. Dip each candy in melted chocolate and lay on wax paper to cool completely
  7. Store in refrigerator until ready to bag or bowl for gifts
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Baby Ruth Bars

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Servings
people
Ingredients
  • 1 cup INGREDIENTS:
  • 1 cup almond bark (3 squares off the whole block)
  • 2 ½ cups or bag of almonds
  • 5 cups paraffin wax
  • 6 ounces bags coconut
Servings
people
Ingredients
  • 1 cup INGREDIENTS:
  • 1 cup almond bark (3 squares off the whole block)
  • 2 ½ cups or bag of almonds
  • 5 cups paraffin wax
  • 6 ounces bags coconut
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Instructions
  1. Bring sugar and corn syrup to a boil
  2. Remove from heat; add peanut butter and melted almond bark; blend well
  3. Add cereal, stirring to coat
  4. Pour into a 9x13-inch pan that has been lined with parchment paper
  5. Cool and remove bars from pan
  6. Cut bars into small pieces
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White Chicken Chili

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Course Main Dishes
Recipe Theme January: Crock-Pot
Servings
people
Ingredients
  • 2 cans mild Rotel
  • 1 can tomato soup
  • 2 cups stew beef
  • 2 cups block of cream cheese
  • 1 package diced chicken
Course Main Dishes
Recipe Theme January: Crock-Pot
Servings
people
Ingredients
  • 2 cans mild Rotel
  • 1 can tomato soup
  • 2 cups stew beef
  • 2 cups block of cream cheese
  • 1 package diced chicken
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Instructions
  1. Combine all of the ingredients and cook on low for 8 hours and serve with cheddar cheese and tortilla chips
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Ham Potato Bake

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Course Main Dishes
Recipe Theme January: Crock-Pot
Servings
people
Ingredients
  • 4 medium onion, sliced
  • 1 medium fully cooked ham, chopped into bite-size pieces
  • 2 tablespoons cream of celery soup
  • 2 tablespoons margarine
  • ½ teaspoon salt
  • ½ teaspoon white Chili seasoning
  • 1 can black pepper
  • 1 soup white northern beans
  • 1 ½ cups can water
  • 1 teaspoon plain flour
  • 1 cup dried parsley
Course Main Dishes
Recipe Theme January: Crock-Pot
Servings
people
Ingredients
  • 4 medium onion, sliced
  • 1 medium fully cooked ham, chopped into bite-size pieces
  • 2 tablespoons cream of celery soup
  • 2 tablespoons margarine
  • ½ teaspoon salt
  • ½ teaspoon white Chili seasoning
  • 1 can black pepper
  • 1 soup white northern beans
  • 1 ½ cups can water
  • 1 teaspoon plain flour
  • 1 cup dried parsley
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Instructions
  1. Spray slow cooker with vegetable spray
  2. Place potatoes in bottom of cooker, then add onion
  3. In a medium-sized saucepan, soften margarine; remove from heat
  4. Add flour, salt, pepper and mustard; mix until smooth
  5. Combine water and celery soup, stir until blended
  6. Add to the mix in saucepan and stir until smooth
  7. Place pan over low heat and bring to a simmer
  8. Remove immediately and pour over ham and potato mix in the slow cooker
  9. Cover; turn on low setting and cook for 8-10 hours
  10. When done and just before serving, sprinkle cheese over top of the mixture and stir until cheese is melted
  11. Serve warm
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Hot corn

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Servings
people
Ingredients
  • 3 cans white shoepeg corn, drained
  • 1 8 ounce package cream cheese, softened
  • 1 stick butter, melted
  • Salt and pepper, to taste
  • Jalapeno peppers, sliced (to taste)
Servings
people
Ingredients
  • 3 cans white shoepeg corn, drained
  • 1 8 ounce package cream cheese, softened
  • 1 stick butter, melted
  • Salt and pepper, to taste
  • Jalapeno peppers, sliced (to taste)
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Instructions
  1. Mix all ingredients together
  2. Pour into a casserole dish and bake at 375 degrees for 25 minutes or until heated through
  3. The more jalapenos you add, the hotter the dish is
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Jam Cake

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Servings
people
Ingredients
  • 2 cups chopped dates
  • 1 cup grated
  • 3 eggs
  • 1 cup jam (any kind, but preferably homemade blackberry with the seeds in and nothing used but sugar and berries to make the jam)
  • 1 cup INGREDIENTS:
  • 1 cup raisins
  • 1 cup ground cinnamon
  • 1 cup ground nutmeg
  • 1 pple, butter, melted
  • 1 cup salt
  • 1 teaspoon chopped nuts
  • 1/4 teaspoon salt
Servings
people
Ingredients
  • 2 cups chopped dates
  • 1 cup grated
  • 3 eggs
  • 1 cup jam (any kind, but preferably homemade blackberry with the seeds in and nothing used but sugar and berries to make the jam)
  • 1 cup INGREDIENTS:
  • 1 cup raisins
  • 1 cup ground cinnamon
  • 1 cup ground nutmeg
  • 1 pple, butter, melted
  • 1 cup salt
  • 1 teaspoon chopped nuts
  • 1/4 teaspoon salt
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Instructions
  1. Sift flour, salt, and baking soda or powder together, reserving 1/4 cup of the flour to flour nuts, dates, and raisins
  2. Cream together the sugar and butter
  3. Add eggs one at a time and mix well after each addition
  4. Combine buttermilk and jam
  5. Add alternately with combined dry ingredients to the creamed mixture
  6. Flour the fruit and nuts and stir them into the batter
  7. Stir in the grated apple
  8. Bake in 3 greased 9-inch cake pans in a preheated 350-degree oven for 30 minutes or until cake tests done
  9. Turn out onto racks to cool before frosting
  10. If a spicier cake is desired, sift 1/8 teaspoon cinnamon, 1/8 teaspoon allspice, and 1/8 teaspoon ground cloves with the flour, salt, and baking powder
  11. Brown Sugar Icing ½ cup unsalted butter 1 cup brown sugar, packed ¼ cup milk 2 cup sifted confectioners' sugar ½ teaspoon vanilla In a deep, large kettle melt the butter over high heat until it just starts to boil
  12. Add the brown sugar
  13. Bring to a boil and lower heat to medium and continue to boil for 2 minutes
  14. Don't boil longer than two minutes and stir constantly while it is boiling
  15. Add the milk and splash of vanilla and return to a boil, stirring constantly
  16. As soon as it begins to boil, remove from heat and cool to lukewarm
  17. Gradually add confectioners' sugar
  18. Stir with a wooden spoon until thick and spreadable
Recipe Notes

My Grandmother made this cake and it was my all time favorite, sometimes she would cook it in a sheet pan and all that good of the icing would sink in the middle making it extra good.

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