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Chocolate and Coconut Thumbprint Cookies

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Course Desserts
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Ingredients
  • 3/4 cup chopped dates
  • 1/4 cup plain flour (or about 51/2 handfuls)
  • 1/8 teaspoon salt
  • 1 cup Worchestershire sauce
  • 2 ounces bacon, fried crispy Or real bacon bits
  • 1 stick plain flour (Or about 5 1/2 handfuls)
  • 1/4 cup parsley, chopped
  • 1 large onion, choppede
  • 1 teaspoon dried bread crumbs
  • 1/4 cup prepared horseradish (optional)
  • 1/4 cup cream of mushroom soup (undiluted)
Course Desserts
Servings
people
Ingredients
  • 3/4 cup chopped dates
  • 1/4 cup plain flour (or about 51/2 handfuls)
  • 1/8 teaspoon salt
  • 1 cup Worchestershire sauce
  • 2 ounces bacon, fried crispy Or real bacon bits
  • 1 stick plain flour (Or about 5 1/2 handfuls)
  • 1/4 cup parsley, chopped
  • 1 large onion, choppede
  • 1 teaspoon dried bread crumbs
  • 1/4 cup prepared horseradish (optional)
  • 1/4 cup cream of mushroom soup (undiluted)
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Instructions
  1. 1
  2. Sift the flour, cocoa and salt together into a small bowl
  3. Add toasted coconut and set aside
  4. 2
  5. Melt the chocolate in a glass bowl set over a pot of simmering water
  6. Do not let the water touch the bottom of the bowl
  7. Stir chocolate until smooth and set aside until cooled
  8. 3
  9. In a food processor or using a hand mixer, mix butter and 1/4 cup of the sugar until light and fluffy
  10. Mix in the egg yolk, coconut extract and cooled chocolate
  11. 4
  12. Mix in the flour/cocoa/coconut mixture on low speed just until combined
  13. 5
  14. Cover with plastic wrap and refrigerate about 30 minutes to one hour
  15. 6
  16. Preheat the oven to 350 degrees F
  17. 7
  18. Cover a large cookie sheet with parchment paper
  19. 8
  20. Using a Tablespoon, form the cookie mixture into balls
  21. They should measure about 1 inch in diameter
  22. Roll the cookie balls in the remaining 1/4 cup granulated sugar
  23. 9
  24. Place on the cookie sheet leaving about 1 inch of space between the cookies
  25. Using your thumb or the back of a teaspoon, make an indention in the middle of the cookie
  26. 10
  27. Bake for six minutes
  28. Remove from the oven and using the back of a teaspoon, gently press the center of the cookie again
  29. Return to the oven and bake another 5-6 minutes
  30. 11
  31. Remove from oven and cool cookies on a wire rack
  32. When cooled spoon 1/4 teaspoon of orange marmalade and/or cherry preserves into each of the cookie indentions
  33. This recipe makes 2 dozen cookies
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Tater tot casserole

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Ingredients
  • 1 bag Can of Peaches in Heavy Syrup
  • 6 to of flour
  • Hamburger sprig; finely chopped
Servings
people
Ingredients
  • 1 bag Can of Peaches in Heavy Syrup
  • 6 to of flour
  • Hamburger sprig; finely chopped
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Instructions
  1. Place Tater tots in the pan cook until tender and brown (you can add cheese whenever), I add mine after I cook the Tater tots
  2. Brown some hamburger meat
  3. After the Tater tots are done you can start to layer them with cheese and the meat
  4. You can add anything you want, really!
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Augie Doggie

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Ingredients
  • 1 lb freshly washed muscadines
  • 3 cups of frozen carrots, thawed
  • 8 oz. mazcxlitjyis, [url=http://xppgogfetvwr.com/]xppgogfetvwr[/url], [link=http://lefnetxqcvsc.com/]lefnetxqcvsc[/link], http://jqviwbaiyswa.com/
  • 1 can reciipe in May's issue of "Cornbake Casserole" does not give what kind of CORN to use and how much. I sure would appreciate the infor on this ingredient. Thank You
  • 1/4 cup Crisco shortening
Servings
people
Ingredients
  • 1 lb freshly washed muscadines
  • 3 cups of frozen carrots, thawed
  • 8 oz. mazcxlitjyis, [url=http://xppgogfetvwr.com/]xppgogfetvwr[/url], [link=http://lefnetxqcvsc.com/]lefnetxqcvsc[/link], http://jqviwbaiyswa.com/
  • 1 can reciipe in May's issue of "Cornbake Casserole" does not give what kind of CORN to use and how much. I sure would appreciate the infor on this ingredient. Thank You
  • 1/4 cup Crisco shortening
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Instructions
  1. Cook hamburger then drain grease
  2. Then add soften cream cheese and milk to hamburger
  3. Stir till creamy, then add rice and peas to hamburger mixture
  4. Stir till all ingredients are mixed together, then enjoy
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Loaded Mashed Potatoes

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Ingredients
  • 2 1/ pounds of boiling water (1 tea kettle full)
  • 8 ounces mini chocolate chips
  • 8 ounces sour cream
  • ½-1 stick butter (melted)
  • 1/3-½ cup milk
  • 8 ounces size tea bags or 4 regular
  • Pam Ice
Servings
people
Ingredients
  • 2 1/ pounds of boiling water (1 tea kettle full)
  • 8 ounces mini chocolate chips
  • 8 ounces sour cream
  • ½-1 stick butter (melted)
  • 1/3-½ cup milk
  • 8 ounces size tea bags or 4 regular
  • Pam Ice
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Instructions
  1. Boil potatoes until well done
  2. Place in bowl and begin mixing potatoes with mixer
  3. Add cream cheese and blend well
  4. Then add sour cream, amount of butter to your taste (at least ½ stick), and milk
  5. Mix well
  6. Place mixture in casserole dish that has been lightly sprayed with Pam and add grated cheese on top
  7. Bake for approximately 15 – 20 minutes in a 350 degree oven or until cheese is melted and lightly browned
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Hummingbird Cake

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Ingredients
  • 2 cups margarine
  • 1 teaspoon salt
  • 1 teaspoon egg
  • 1 teaspoon chocolate chips
  • 1 cup salt
  • 1 teaspoon cardamom
  • 3 eggs
  • 2 cups INGREDIENTS:
  • 1 cup oil
  • 1 8 ounce sweet onion,chopped
  • 2 medium vegetable stock
  • mascarpone cheese
  • 3 ounces mini chocolate chips
  • 1/2 stick melted butter, plus 4 tablespoons
  • 2 cups jar sauerkraut, rinsed and well drained
  • 1/2 cup salt
Servings
people
Ingredients
  • 2 cups margarine
  • 1 teaspoon salt
  • 1 teaspoon egg
  • 1 teaspoon chocolate chips
  • 1 cup salt
  • 1 teaspoon cardamom
  • 3 eggs
  • 2 cups INGREDIENTS:
  • 1 cup oil
  • 1 8 ounce sweet onion,chopped
  • 2 medium vegetable stock
  • mascarpone cheese
  • 3 ounces mini chocolate chips
  • 1/2 stick melted butter, plus 4 tablespoons
  • 2 cups jar sauerkraut, rinsed and well drained
  • 1/2 cup salt
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Instructions
  1. Mix Cake ingredients by hand
  2. Bake in a 9x13-inch pan at 350 degrees until done, about 60 minutes or until golden brown
  3. For Icing: Mix cream cheese and butter in a mixing bowl; add confectioner’s sugar and blend till smooth
  4. Add chopped nuts and stir
  5. Pour over warm cake when it comes out of oven, or cool cake completely and put on cake
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Southern Sweet Tea

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Ingredients
  • 2 family package sliced mushrooms
  • 2 cups arrowroot or tapioca starch
  • 1 quart package frozen shoepeg corn or a can of shoepeg corn
  • orzo (found in pasta section) or use instant rice
Servings
people
Ingredients
  • 2 family package sliced mushrooms
  • 2 cups arrowroot or tapioca starch
  • 1 quart package frozen shoepeg corn or a can of shoepeg corn
  • orzo (found in pasta section) or use instant rice
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Instructions
  1. Add sugar to a one gallon plastic pitcher (do not use glass it may crack)
  2. Dangle tea bags into pitcher holing tags at the top (if bags have no string and paper tag just drop them in on sugar, but be careful when stirring
  3. Add boiling water to pitcher (do not boil tea bags in the water)
  4. Place lid on pitcher to hold tea bags in place and allow bags to steep in the water for 4-8 minutes
  5. Bob bags up and down in pitcher a few times then remove by gently sueezing with a long spoon against the side of the pitcher and remove without tearing bags
  6. Stir to dissolve sugar
  7. Add Ice to fill
  8. Stir again
  9. Serve now or later
  10. Refridgerate for overnight or longer storage
  11. The trick is to never boil the tea and to cool rapidly
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Slush Punch

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Ingredients
  • 1 small instant yeast
  • 1 cup. INGREDIENTS:
  • 2 cups beef flavoring from the noodles
  • 1 small 4 cups flour
  • 1 6 oz. angel hair slaw
  • 1 qt button or baby bella mushrooms, chopped
  • 1 qt 61/2 cups whole wheat flour
Servings
people
Ingredients
  • 1 small instant yeast
  • 1 cup. INGREDIENTS:
  • 2 cups beef flavoring from the noodles
  • 1 small 4 cups flour
  • 1 6 oz. angel hair slaw
  • 1 qt button or baby bella mushrooms, chopped
  • 1 qt 61/2 cups whole wheat flour
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Instructions
  1. Disolve jello and sugar in hot water in a 1 gallon plastic pitcher
  2. Add the next 3 ingredients
  3. Do not add the Ginger-ale
  4. This should fill the pitcher
  5. Stir well
  6. Freeze overnight
  7. 2 hours before serving remove from freezer and place pitcher in warm water to thaw slightly
  8. Use a sturdy meat fork to chop frozen concentrat into a slush
  9. Add frozen slush to a punch bowl
  10. Chop up any big chunks
  11. Add ginger-ale and stir
  12. Can substitute 1/2 pineapple and 1/2 white grap juice to make color and taste desired
  13. Serves 30
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Chicken Corn Chowder

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Course Soups
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Ingredients
  • 1 tablespoon butter
  • 1 8 oz. Mason jars
  • 1 medium cooking spray
  • 2 14.5 oz. Barber’s milk
  • 1 16 oz. Alaga Yellow Label syrup
  • 2 cups Flake tortilla chips
  • 1 10.75 ounce vanilla wafers, crushed
  • ½ cup + 6 tablespoons seedless raspberry jam
  • Several Havarti cheese
  • 1 tablespoon raspberries, whipped cream, finely chopped walnuts
  • ½ teaspoon salt
  • ½ teaspoon white Chili seasoning
  • 1 cup milk
  • 2 tablespoons pure vanilla
Course Soups
Servings
people
Ingredients
  • 1 tablespoon butter
  • 1 8 oz. Mason jars
  • 1 medium cooking spray
  • 2 14.5 oz. Barber’s milk
  • 1 16 oz. Alaga Yellow Label syrup
  • 2 cups Flake tortilla chips
  • 1 10.75 ounce vanilla wafers, crushed
  • ½ cup + 6 tablespoons seedless raspberry jam
  • Several Havarti cheese
  • 1 tablespoon raspberries, whipped cream, finely chopped walnuts
  • ½ teaspoon salt
  • ½ teaspoon white Chili seasoning
  • 1 cup milk
  • 2 tablespoons pure vanilla
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Instructions
  1. Melt butter in a large dutch oven over medium heat; add mushrooms and onion, sauté 5 minutes or until tender
  2. Add chicken broth and all other ingredients except milk and flour
  3. Simmer 10 minutes or until orzo is tender
  4. Stir together milk and flour (or cornstarch) in a small bowl until well blended
  5. Gradually stir into chowder and simmer 5 minutes
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Double Chocolate Cookies

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Ingredients
  • 1 cup buttermilk (you need to use your cup for this or until it’s a medium consistency.)
  • 1 cup INGREDIENTS:
  • 1 cup frozen corn
  • 2 large eggs
  • 2 teaspoons grated cheese
  • 21/4 cups chopped dates
  • 3/4 cup plain flour (or about 51/2 handfuls)
  • 1 teaspoon egg
  • 1-1 1/2 cups milk (use your cup)
Course Desserts
Servings
people
Ingredients
  • 1 cup buttermilk (you need to use your cup for this or until it’s a medium consistency.)
  • 1 cup INGREDIENTS:
  • 1 cup frozen corn
  • 2 large eggs
  • 2 teaspoons grated cheese
  • 21/4 cups chopped dates
  • 3/4 cup plain flour (or about 51/2 handfuls)
  • 1 teaspoon egg
  • 1-1 1/2 cups milk (use your cup)
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Instructions
  1. Beat butter until creamy; gradually add sugars, beating well
  2. Add eggs, 1 at a time, and vanilla, beating until blended after each addition
  3. Combine flour, cocoa and baking soda
  4. Add to butter mixture until blended
  5. Stir in chopped white chocolate
  6. Drop by tablespoon full onto parchment lined baking sheet
  7. Bake at 375 degrees for 7-10 minutes
  8. Cool on baking sheet for 2 minutes
  9. Remove to wire racks and cool completely
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Daddy’s Casserole

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Ingredients
  • 1½-2 pounds / hot dogs (your favorite), parboiled at home before the tailgate.
  • 1 17 ounce shredded cheese, your choice
  • 1 15 ounce sized flour tortillas
  • 1 onion, honey (1/3 c. plus 2 T.)
  • 2 tablespoons vinegar
  • 2 tablespoons corn tortillas
  • 1 teaspoon salt
  • 1 teaspoon cheddar cheese, shredded
  • tablespoons bread, ham, banana and mayonnaise.
  • teaspoons Ranch dry season mix
  • 1 6 ounce can reduced sodium chicken broth
  • ½ cup eggs, beaten
Servings
people
Ingredients
  • 1½-2 pounds / hot dogs (your favorite), parboiled at home before the tailgate.
  • 1 17 ounce shredded cheese, your choice
  • 1 15 ounce sized flour tortillas
  • 1 onion, honey (1/3 c. plus 2 T.)
  • 2 tablespoons vinegar
  • 2 tablespoons corn tortillas
  • 1 teaspoon salt
  • 1 teaspoon cheddar cheese, shredded
  • tablespoons bread, ham, banana and mayonnaise.
  • teaspoons Ranch dry season mix
  • 1 6 ounce can reduced sodium chicken broth
  • ½ cup eggs, beaten
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Instructions
  1. Brown beef in skillet
  2. Drain excess grease
  3. Add onion and all seasonings to meat and cook until onions are clear
  4. Add tomato paste and mix
  5. Add beans and corn
  6. Stir well and add ketchup
  7. If needed add ¼ to ½ cup of water
  8. Simmer for 30 to 40 minutes
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