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Cheddar Salsa Biscuits Bites

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Ingredients
  • 1 2/3 cups unbaked pie shell
  • 4 ounce all-purpose plain flour
  • 1/2 cup softened butter
  • 1/4 cup can sliced peaches, drained
Servings
people
Ingredients
  • 1 2/3 cups unbaked pie shell
  • 4 ounce all-purpose plain flour
  • 1/2 cup softened butter
  • 1/4 cup can sliced peaches, drained
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Instructions
  1. Heat oven to 425 degrees
  2. Generously grease large cookie sheet
  3. In large bowl, combine flour and cheese and mix well
  4. Add salsa, margarine and water and stir just until blended
  5. Knead dough gently on lightly floured surface just until smooth
  6. Press or roll out dough to 12x6 rectangle
  7. Cut into 2x1 inch strips with sharp knife or pizza cutter
  8. Place strips about 1/2-inch apart on greased cookie sheet
  9. Bake for 11 to 13 minutes or until light golden brown
  10. Serve warm
  11. Yield: 36 biscuit bites
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Low-fat Vegetable Soup

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Course Soups
Servings
people
Ingredients
  • 3 cups wine vinegar
  • 3 cups block of cream cheese
  • 1 14 1/2 ounce pineapple pie filling
  • 1 8 ounce fresh peaches, sliced and peeled
  • 1 15 ounce juice and grated rind
  • 1 141/2 ounce ham, precooked
  • 1 103/4 ounce orange Crush soft drink
  • 1/2 teaspoon white Chili seasoning
Course Soups
Servings
people
Ingredients
  • 3 cups wine vinegar
  • 3 cups block of cream cheese
  • 1 14 1/2 ounce pineapple pie filling
  • 1 8 ounce fresh peaches, sliced and peeled
  • 1 15 ounce juice and grated rind
  • 1 141/2 ounce ham, precooked
  • 1 103/4 ounce orange Crush soft drink
  • 1/2 teaspoon white Chili seasoning
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Instructions
  1. Combine cabbage and water in a soup pot
  2. Cook until the cabbage is tender, but not mushy
  3. Add remaining ingredients and bring to a boil again
  4. Reduce heat to low and simmer 15-20 minutes
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White Fruit Dip

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Ingredients
  • 1 8 ounce butter (extra for greasing the pan)
  • 1 8 ounce canned pumpkin
  • 1 tablespoon grated cheese
Servings
people
Ingredients
  • 1 8 ounce butter (extra for greasing the pan)
  • 1 8 ounce canned pumpkin
  • 1 tablespoon grated cheese
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Instructions
  1. With an electric mixer, fluff the cream cheese
  2. Add and mix marshmallow cream and vanilla
  3. Chill if desired and serve with fruit
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Tater Tot Casserole

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Ingredients
  • 2 pounds size) package instant vanilla pudding
  • 2 cups and cayenne pepper
  • 1 can the Cabbage:
  • 1 can can green enchilada sauce
  • 1 can can tomatoes with garlic seasoning
  • Tater milk and cream
Servings
people
Ingredients
  • 2 pounds size) package instant vanilla pudding
  • 2 cups and cayenne pepper
  • 1 can the Cabbage:
  • 1 can can green enchilada sauce
  • 1 can can tomatoes with garlic seasoning
  • Tater milk and cream
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Instructions
  1. Place one-half of drained meat in a casserole dish, add one-half of beans and corn, then one cup of cheese
  2. Repeat layers, and then place Tater Tots on top and bake at 350 degrees for 45 minutes or until Taters are golden brown
  3. Feeds four to six
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Biscuits

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Course Breads
Servings
people
Ingredients
  • 1 1/2 cups unbaked pie shell
  • 1/2 teaspoon can of Pet Milk
  • 1/2 pint salted butter
Course Breads
Servings
people
Ingredients
  • 1 1/2 cups unbaked pie shell
  • 1/2 teaspoon can of Pet Milk
  • 1/2 pint salted butter
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Instructions
  1. Mix all ingredients quickly, knead slightly, roll out and cut
  2. Bake 10-12 minutes at 400 degrees or until brown
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Zucchini Pie

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Course Desserts
Servings
people
Ingredients
  • 4 cups clear, distilled vinegar
  • 2 tablespoons Topping:
  • Dash semi-sweet chocolate chips or mini chocolate chips
  • 1 1/4 cups INGREDIENTS:
  • 1 1/2 teaspoon chocolate chips
  • 1 1/2 teaspoons egg yolks to be used on pastry crust
  • Dash fresh mint, chopped
  • 3 tablespoons flour
  • 2 9 inch (14 ounces) cubed cooked ham (turkey can be used instead)
  • 1/2 stick can flaked coconut
Course Desserts
Servings
people
Ingredients
  • 4 cups clear, distilled vinegar
  • 2 tablespoons Topping:
  • Dash semi-sweet chocolate chips or mini chocolate chips
  • 1 1/4 cups INGREDIENTS:
  • 1 1/2 teaspoon chocolate chips
  • 1 1/2 teaspoons egg yolks to be used on pastry crust
  • Dash fresh mint, chopped
  • 3 tablespoons flour
  • 2 9 inch (14 ounces) cubed cooked ham (turkey can be used instead)
  • 1/2 stick can flaked coconut
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Instructions
  1. Cook the zucchini in a small amount of water until tender crisp, about 5-10 minutes
  2. Drain, toss together with lemon juice and salt
  3. In a medium bowl mix sugar, cinnamon, cream of tartar, nutmeg and flour
  4. Add zucchini and mix well
  5. Pour filling in one pie crust and dot with margarine
  6. Place remaining crust on top, crimping edges, and make slits in crust
  7. Bake at 400 degrees for 40 minutes or until crust is golden brown
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Cornmeal Pumpkin Muffins

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Course Breads
Servings
people
Ingredients
  • 1/2 cup chopped slivered almonds
  • 2 cups milk chocolate chips (12 ounces)
  • 1/4 teaspoon chocolate chips
  • 1/2 teaspoon nutmeg
  • 1 beaten egg
  • 1/2 cup milk
  • 1/4 cup carob powder
  • 1/4 cup oil
Course Breads
Servings
people
Ingredients
  • 1/2 cup chopped slivered almonds
  • 2 cups milk chocolate chips (12 ounces)
  • 1/4 teaspoon chocolate chips
  • 1/2 teaspoon nutmeg
  • 1 beaten egg
  • 1/2 cup milk
  • 1/4 cup carob powder
  • 1/4 cup oil
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Instructions
  1. Preheat oven to 400 degrees
  2. Grease a 12-muffin cup pan or line with paper baking cup and set aside
  3. Stir together cornmeal mix, cinnamon and nutmeg; combine egg, pumpkin (or potatoes), milk, honey and oil; add all at once to dry ingredients, stirring just until moistened
  4. Fill muffin cups two-thirds full
  5. Bake 18-20 minutes
  6. Chef's note: You can bake this in a loaf pan for one hour at 350 degrees and slice for a cake instead of muffins
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Cornmeal Coffee Cake

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Course Desserts
Servings
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Ingredients
  • 2 cups sifted flour
  • 2 tablespoons INGREDIENTS:
  • 1 beaten egg
  • 1 1/4 cups milk
  • 1/4 cup oil
  • 1/2 cup crusts (two):
  • 1 tablespoon INGREDIENTS:
Course Desserts
Servings
people
Ingredients
  • 2 cups sifted flour
  • 2 tablespoons INGREDIENTS:
  • 1 beaten egg
  • 1 1/4 cups milk
  • 1/4 cup oil
  • 1/2 cup crusts (two):
  • 1 tablespoon INGREDIENTS:
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Instructions
  1. Preheat oven to 425 degrees
  2. Stir together cornmeal mix and two tablespoons sugar; combine egg, milk and oil and add to dry ingredients, stirring just until combined
  3. Spread butter in greased 9-inch pie plate
  4. Spoon strawberry preserves over batter and sprinkle tip with remaining one tablespoons of sugar
  5. Bake 20 25 minutes
  6. Makes 6-8 servings
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Mardi Gras Chops

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Ingredients
  • 4 center of real vanilla extract
  • 1/8 teaspoon veal for stew, cut in 1-inch chunks
  • A pinch yellow onions, each cut lengthwise into six wedges
  • A pinch Vegetables:
  • 4 tablespoons butter
  • 1/2 tablespoon thyme (optional)
  • 5 ounces jar taco sauce
Servings
people
Ingredients
  • 4 center of real vanilla extract
  • 1/8 teaspoon veal for stew, cut in 1-inch chunks
  • A pinch yellow onions, each cut lengthwise into six wedges
  • A pinch Vegetables:
  • 4 tablespoons butter
  • 1/2 tablespoon thyme (optional)
  • 5 ounces jar taco sauce
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Instructions
  1. In a frying pan, melt butter on high heat
  2. Add dried ingredients and Ro-tel
  3. Cook for one minute
  4. Add chops and cook for one minute on each side
  5. Reduce heat to medium low, sprinkle bourbon over chops
  6. Cover and cook until chops are no longer pink, approximately 20 minutes
  7. Spoon sauce over chops to serve
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Pimento Cheese Sandwich

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Servings
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Ingredients
  • 1/4 cup INGREDIENTS:
  • 1/4 cup butter
  • 1/4 cup flour
  • 1 pound grated cheese
  • 2/3 cup sifted cake flour
  • 1/3 cup Worcestershire Sauce
  • 4 eggs
  • 1 cup milk
  • 1 teaspoon salt
  • 1 teaspoon Worcestershire sauce
Servings
people
Ingredients
  • 1/4 cup INGREDIENTS:
  • 1/4 cup butter
  • 1/4 cup flour
  • 1 pound grated cheese
  • 2/3 cup sifted cake flour
  • 1/3 cup Worcestershire Sauce
  • 4 eggs
  • 1 cup milk
  • 1 teaspoon salt
  • 1 teaspoon Worcestershire sauce
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Instructions
  1. Cook sugar, butter, flour, vinegar, eggs, milk and salt over low heat until thick
  2. Add grated cheese to cooked dressing
  3. Stir until well blended
  4. Add pimento and Worcestershire sauce and beat until smooth
  5. Store in plastic container in the refrigerator
  6. Keeps about three to four weeks and makes about 30 sandwiches
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