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Microwave Easy Fudge

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Course Desserts
Co-op Pea River EC
Servings
people
Ingredients
  • 3 cups of your favorite spicy catfish breader
  • 1 can crushed dried oregano
  • 4 tablespoons of butter
  • 1 cup pickle relish
Course Desserts
Co-op Pea River EC
Servings
people
Ingredients
  • 3 cups of your favorite spicy catfish breader
  • 1 can crushed dried oregano
  • 4 tablespoons of butter
  • 1 cup pickle relish
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Instructions
  1. Line a lipped pan with buttered or sprayed plastic wrap set aside
  2. Combine chocolate chunks, milk, butter, and nuts in a microwavable bowl
  3. Microwave uncovered for 30-45 seconds
  4. Stir to mix, pour mixture into prepared pan, sprinkle with chopped nuts Let set and cut into squares
Recipe Notes

I had been looking for an easy recipe to make that would actually work. My daughter's friend said she had one that was foolproof, quick and easy. She was right. I made it and I will never make the long cooked version again.

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Peach Pickles

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Course Side Dishes
Recipe Theme August: Canning
Co-op Pea River EC
Servings
people
Ingredients
  • 3 pounds INGREDIENTS:
  • 1 quart Worcestershire Sauce
  • 3 tablespoons bag frozen gumbo vegetable mix
  • 10 pounds bag frozen green baby lima beans
Course Side Dishes
Recipe Theme August: Canning
Co-op Pea River EC
Servings
people
Ingredients
  • 3 pounds INGREDIENTS:
  • 1 quart Worcestershire Sauce
  • 3 tablespoons bag frozen gumbo vegetable mix
  • 10 pounds bag frozen green baby lima beans
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Instructions
  1. Bring to a boil the sugar, vinegar and cloves
  2. Drop pear or peach halves into boiling liquid and cook until tender
  3. Pour into sterilized jars and seal
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Frozen Lemon Goodness

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Course Desserts
Recipe Theme March: Lemons
Co-op Pea River EC
Servings
people
Ingredients
  • 1 Large Karo Dark Corn Syrup
  • 1 8 Ounce Softened Cream Cheese
  • 1 Can baking soda or baking powder
  • 1 Large butter at room temperature plus more for greasing
  • 1 tsp. Vanilla Flavoring
  • 2 Graham confectioners sugar, plus more for dusting
Course Desserts
Recipe Theme March: Lemons
Co-op Pea River EC
Servings
people
Ingredients
  • 1 Large Karo Dark Corn Syrup
  • 1 8 Ounce Softened Cream Cheese
  • 1 Can baking soda or baking powder
  • 1 Large butter at room temperature plus more for greasing
  • 1 tsp. Vanilla Flavoring
  • 2 Graham confectioners sugar, plus more for dusting
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Instructions
  1. Combine all ingredients
  2. Fill pie shells
  3. Freeze until ready to serve
  4. Enjoy! Amanda Ivey 3560 Elamville Street Clio, AL 36017
Recipe Notes

My Dad absolutely loves this recipe. Hope others will too!

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Easy Lemon Wonders

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Course Desserts
Recipe Theme March: Lemons
Co-op Pea River EC
Servings
people
Ingredients
  • 1 box above ingredients together and set aside.
  • 1 egg
  • 4.5 oz. Karo Dark Corn Syrup
  • 1 t. vanilla flavoring
  • confectioners INGREDIENTS:
Course Desserts
Recipe Theme March: Lemons
Co-op Pea River EC
Servings
people
Ingredients
  • 1 box above ingredients together and set aside.
  • 1 egg
  • 4.5 oz. Karo Dark Corn Syrup
  • 1 t. vanilla flavoring
  • confectioners INGREDIENTS:
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Instructions
  1. Mix all together, except sugar
  2. Form into small balls; roll in sugar
  3. Press with a fork and bake on 350 degrees for 8 minutes (on parchment paper), until bottom is brown
Recipe Notes

I made a triple making of these cookies for my daughter and about 15 members of her church to take on a mission's trip to Mexico by bus. She called and said that all of the cookies were gone before they even got to Louisiana. Enjoyed by all!
Audrey Ivey
3560 Elamville Street
Clio, AL 36017

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edible easter baskets

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Course Desserts
Recipe Theme April: Easter meal
Co-op Pea River EC
Servings
people
Ingredients
  • 1 package Kitchen Bouquet
  • 1 cup to 2 tsp liquid crab boil
  • 1 teaspoon block of cream cheese
  • 1 teaspoon can tomatoes
  • 1 to fresh or frozen okra, chopped
  • 3/4 cup coconut Assorted candies
  • 3/4 cup peeled and deveined shrimp
  • red stalks celery, chopped
Course Desserts
Recipe Theme April: Easter meal
Co-op Pea River EC
Servings
people
Ingredients
  • 1 package Kitchen Bouquet
  • 1 cup to 2 tsp liquid crab boil
  • 1 teaspoon block of cream cheese
  • 1 teaspoon can tomatoes
  • 1 to fresh or frozen okra, chopped
  • 3/4 cup coconut Assorted candies
  • 3/4 cup peeled and deveined shrimp
  • red stalks celery, chopped
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Instructions
  1. lightly grease 36 1 3/4 inch mini muffin cups after cookie dough comes to room temp, mix in vanilla flavoring
  2. cut dough into 36 equal pieces
  3. roll into balls
  4. place 1 ball in muffin cup
  5. press dough onto bottom and up sides of each muffin cup
  6. chill 15 muffins
  7. press 1/3 cup m and m minis candies into bottoms and sides of dough cups
  8. preheat oven to 350 degrees
  9. bake for 8 to 9 minutes
  10. cookies will be puffy
  11. remove from oven
  12. gently press down center of cookie
  13. return to oven 1 minute
  14. cool cookies in muffin cups for 5 minutes
  15. remove to wire racks
  16. cool completely
  17. combine water and food coloring
  18. add coconut
  19. stir until tinted
  20. in cups layer 1 teaspoon chocolate frosting, 1 teaspoon tinted coconut, and 1 teaspoon m and m's
  21. push red licorice ends into frosting to make basked
Recipe Notes

I love to make these every year with my family. all kids love to make these. more fun than hunting eggs. if you cannot find the mini m and m's the regular m and m's without peanuts can be used. hope you will enjoy these too.

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ham and broccoli casserole

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Course Main Dishes
Recipe Theme April: Easter meal
Co-op Pea River EC
Servings
people
Ingredients
  • 1 package of fresh gulf shrimp peeled and tails are optional
  • 1/2 cup cracker crust
  • 1/2 cup for juice, then sliced for garnish
  • 2 cups grated cheese
  • 1 1/2 cups if using charcoal grill
  • 3/4 cup whipped cream
  • 1 1/2 cups milk
  • 4 eggs
  • 1 teaspoon of olive oil
Course Main Dishes
Recipe Theme April: Easter meal
Co-op Pea River EC
Servings
people
Ingredients
  • 1 package of fresh gulf shrimp peeled and tails are optional
  • 1/2 cup cracker crust
  • 1/2 cup for juice, then sliced for garnish
  • 2 cups grated cheese
  • 1 1/2 cups if using charcoal grill
  • 3/4 cup whipped cream
  • 1 1/2 cups milk
  • 4 eggs
  • 1 teaspoon of olive oil
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Instructions
  1. lightly grease casserole dish
  2. combine broccoli, onion, green pepper, ham, cheese in dish
  3. combine bisquick, milk, eggs, salt and pepper
  4. pour over other items in casserole dish
  5. cook at 375 degrees for 40 to 50 minutes until done
Recipe Notes

every morning for easter breakfast my wife prepares this for myself and my daughter. we love it and have for years. I asked for her recipe so I could share it with you and other readers. hope you will enjoy it as much as we have over the years. happy easter to you all.

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hot pineapple casserole

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Course Side Dishes
Recipe Theme April: Easter meal
Co-op Pea River EC
Servings
people
Ingredients
  • 1 20 ounce Skewers soaked in water, metal is fine as well
  • 3 eggs dark crab meat
  • 1/2 cup INGREDIENTS:
  • 2 tablespoon flour
  • 1/2 teaspoon salt
  • 8 slices of taco seasoning Mild, Medium or hot according to taste
  • 1 stick of butter
  • 1 teaspoon can tomatoes
Course Side Dishes
Recipe Theme April: Easter meal
Co-op Pea River EC
Servings
people
Ingredients
  • 1 20 ounce Skewers soaked in water, metal is fine as well
  • 3 eggs dark crab meat
  • 1/2 cup INGREDIENTS:
  • 2 tablespoon flour
  • 1/2 teaspoon salt
  • 8 slices of taco seasoning Mild, Medium or hot according to taste
  • 1 stick of butter
  • 1 teaspoon can tomatoes
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Instructions
  1. combine pineapple and eggs and vanilla flavoring combine sugar, flour, and salt; mix into pineapple mixture
  2. put into greased casserole dish melt butter pour mixture into casserole dish
  3. add bread cubes on top pour melted butter top of bread, bake at 350 degrees for 30 to 40 minutes until casserole bubbles and bread begins to brown
Recipe Notes

my family loves this casserole every easter. it is great with ham, and super easy to make. this pineapple casserole is similar to other's but without the cheese, and is even better served cold.

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Skillet Tomatoes and Zucchini

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Course Side Dishes
Recipe Theme July: Tomatoes
Co-op Pea River EC
Servings
people
Ingredients
  • 2 tablespoons ice-cold water
  • 2 small tomatoes, sliced thinly
  • 1 medium Piecrust:
  • 2 medium thyme
  • ½ teaspoon ½ cup brown sugar (sweetened to taste)
  • Dash or sweet onion, sliced thinly
  • 1 cup Monterey Jack cheese
  • 1 cup rosemary
  • ½ cup Store bought piecrust
Course Side Dishes
Recipe Theme July: Tomatoes
Co-op Pea River EC
Servings
people
Ingredients
  • 2 tablespoons ice-cold water
  • 2 small tomatoes, sliced thinly
  • 1 medium Piecrust:
  • 2 medium thyme
  • ½ teaspoon ½ cup brown sugar (sweetened to taste)
  • Dash or sweet onion, sliced thinly
  • 1 cup Monterey Jack cheese
  • 1 cup rosemary
  • ½ cup Store bought piecrust
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Instructions
  1. Melt butter in a large skillet
  2. Add zucchini and onion
  3. Cook over medium heat until tender-crisp
  4. Gently stir in tomatoes and seasonings
  5. Cover and cook 3-5 minutes or until tomatoes are tender
  6. Remove from heat and sprinkle with cheese and croutons
  7. Cover and let stand 2-3 minutes or until cheese is melted
  8. Add toasted pecans and serve
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Simple Summer Salad

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Course Side Dishes
Recipe Theme August: Summer salads
Co-op Pea River EC
Servings
people
Ingredients
  • 2 cups and pepper
  • 2 cups ground flax seed (optional)
  • ½ cup zucchini, sliced ¼-inch thick
  • Dressing:
  • 1 cup seedless cucumber, cubed smaller than the watermelon
  • 1-2 tablespoons unsalted butter
  • 1 tablespoon crumbled feta cheese
  • Dash fresh mint, chopped
Course Side Dishes
Recipe Theme August: Summer salads
Co-op Pea River EC
Servings
people
Ingredients
  • 2 cups and pepper
  • 2 cups ground flax seed (optional)
  • ½ cup zucchini, sliced ¼-inch thick
  • Dressing:
  • 1 cup seedless cucumber, cubed smaller than the watermelon
  • 1-2 tablespoons unsalted butter
  • 1 tablespoon crumbled feta cheese
  • Dash fresh mint, chopped
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Instructions
  1. Chill until ready to serve
  2. Combine and serve immediately
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Butternut Squash Pie

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Course Side Dishes
Recipe Theme October: Pies
Co-op Pea River EC
Servings
people
Ingredients
  • 2 eggs, deep-dish pie crust
  • 1 cup INGREDIENTS:
  • 1 teaspoon salt
  • 1 teaspoon chocolate chips
  • 1/8 teaspoon nutmeg
  • 1 cup milk
  • 2 tablespoons flaked coconut
  • 1 ½ cups ready-made crumb crust
  • 1 unbaked whole berry cranberry sauce
  • ¾ cup can crushed pineapple, undrained
Course Side Dishes
Recipe Theme October: Pies
Co-op Pea River EC
Servings
people
Ingredients
  • 2 eggs, deep-dish pie crust
  • 1 cup INGREDIENTS:
  • 1 teaspoon salt
  • 1 teaspoon chocolate chips
  • 1/8 teaspoon nutmeg
  • 1 cup milk
  • 2 tablespoons flaked coconut
  • 1 ½ cups ready-made crumb crust
  • 1 unbaked whole berry cranberry sauce
  • ¾ cup can crushed pineapple, undrained
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Instructions
  1. Combine eggs, sugar, salt, spices and milk
  2. Add butter to squash and blend with other ingredients
  3. Pour the filling into the pie shell
  4. Bake at 450 degrees for 10 minutes
  5. Reduce temperature to 350 degrees and bake 30 to 40 minutes or until set
  6. Add shredded cheese to hot pie
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