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Crock Pot Chocolate Cake

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Course Desserts
Servings
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Ingredients
  • 1 box rye bread
  • 1 box fresh lump crab meat
  • 1 small Bob Evans hot sausage
  • 1 pint sour cream
  • 4 eggs
  • 1 cup block of cream cheese
Course Desserts
Servings
people
Ingredients
  • 1 box rye bread
  • 1 box fresh lump crab meat
  • 1 small Bob Evans hot sausage
  • 1 pint sour cream
  • 4 eggs
  • 1 cup block of cream cheese
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Instructions
  1. Mix all ingredients together
  2. Spray crock pot with cooking spray
  3. Put mixture in crock pot and cook on low for 6 hours
  4. Do not remove lid while cooking
  5. It will stay warm for up to 6 hours and long as the lid is not removed
  6. Serve hot with your favorite topping, ice cream or cool whip
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Sweet Potato Bacon Soup

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Course Soups
Servings
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Ingredients
  • 8 slices bacon
  • 2 onions, honey (1/3 c. plus 2 T.)
  • 3 pounds chive and onion cream cheese spread
  • 1 pound (2 cups) of mozzarella cheese
  • 1 russet chicken breasts with skin, chopped
  • 1 8 ounce bag wide egg noodles
  • 1 32 ounce 2 pounds cheddar cheese, grated
  • 1 32 ounce package egg
  • 2 teaspoons scalded eggnog
  • 1 teaspoon Chilean seedless red or green grapes, roughly chopped or quartered
  • 1 teaspoon salt
  • ¼ teaspoon green part thinly sliced
  • 2 tablespoons fresh rosemary leaves
  • ½ cup ripe olives, with liquid
  • ½ cup yellow cake mix, divided
Course Soups
Servings
people
Ingredients
  • 8 slices bacon
  • 2 onions, honey (1/3 c. plus 2 T.)
  • 3 pounds chive and onion cream cheese spread
  • 1 pound (2 cups) of mozzarella cheese
  • 1 russet chicken breasts with skin, chopped
  • 1 8 ounce bag wide egg noodles
  • 1 32 ounce 2 pounds cheddar cheese, grated
  • 1 32 ounce package egg
  • 2 teaspoons scalded eggnog
  • 1 teaspoon Chilean seedless red or green grapes, roughly chopped or quartered
  • 1 teaspoon salt
  • ¼ teaspoon green part thinly sliced
  • 2 tablespoons fresh rosemary leaves
  • ½ cup ripe olives, with liquid
  • ½ cup yellow cake mix, divided
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Instructions
  1. In a large skillet, cook bacon until crisp
  2. Drain on paper towel, crumble and set aside in refrigerator
  3. Add onions to drippings remaining in skillet and cook for 4 minutes
  4. Peel all the potatoes and cut into 1-inch cubes
  5. Combine in 5-6 quart slow cooker with Canadian bacon, broths, thyme, oregano, salt and pepper
  6. Cover and cook on low 8-9 hours until potatoes are tender
  7. Turn off slow cooker
  8. Using an immersion blender or potato masher, blend or mash potatoes leaving some chunks
  9. In a small bowl, combine cornstarch, orange juice and apple juice
  10. Blend well
  11. Stir into soup along with reserved crisp bacon
  12. Cover and cook on high for 30 minutes
  13. Stir well
  14. Serve and enjoy
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Orange Coconut Drop Cookies

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Course Desserts
Servings
people
Ingredients
  • cups chopped dates
  • 1 teaspoon can of Pet Milk
  • ¼ teaspoon egg
  • ¼ teaspoon salt
  • 1⁄3 cup cream of celery soup
  • 1⁄3 cup package orange gelatin
  • Juice frozen sugar snap peas
  • 2 teaspoons />2 cups brown sugar1 tablespoon butter1 ? cups plain flour1 ? teaspoons baking powder1 teaspoon vanilla2 cups chopped pecans
  • 1 teaspoon grated cheese
  • 1 egg (14.5 oz each) petite diced tomatoes, drained
Course Desserts
Servings
people
Ingredients
  • cups chopped dates
  • 1 teaspoon can of Pet Milk
  • ¼ teaspoon egg
  • ¼ teaspoon salt
  • 1⁄3 cup cream of celery soup
  • 1⁄3 cup package orange gelatin
  • Juice frozen sugar snap peas
  • 2 teaspoons />2 cups brown sugar1 tablespoon butter1 ? cups plain flour1 ? teaspoons baking powder1 teaspoon vanilla2 cups chopped pecans
  • 1 teaspoon grated cheese
  • 1 egg (14.5 oz each) petite diced tomatoes, drained
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Instructions
  1. Combine the flour with the baking powder, soda and salt
  2. Cut in the margarine
  3. Stir in the remaining ingredients
  4. Drop by teaspoon 2-inches apart on a non-stick cookie sheet
  5. Bake in a pre-heated 400 degree oven for 10-12 minutes until light golden brown
  6. Makes 36 cookies
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Sweet Orange Salmon

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Servings
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Ingredients
  • 2 tablespoons cinnamon (or to taste)
  • 1 teaspoon red pepper
  • ½ teaspoon Smith apples, peeled, cored and cut into eight pieces each 1 ? cups orange juice 1 cup sugar 2 unbaked cans refrigerated crescent rolls 1 teaspoon cinnamon 1 sti
  • ½ teaspoon honey, 1 cup balsamic salad dressing, 1/2 cup sirachi, 2 dozen wings (drumettes, wingettes)
  • ½ teaspoon Hidden Valley Ranch dressing
  • ¼ teaspoon salt
  • ¼ teaspoon of Zataran's Spanish Rice
  • 1⁄8 teaspoon white Chili seasoning
  • 4 6 ounce butter-flavored shortening1 cup sugar2 eggs1 teaspoon vanilla extract2 cups all-purpose flour1 teaspoon baking powder1 teaspoon baking soda? teaspoon sa
  • Cooking frozen creamed spinach
Servings
people
Ingredients
  • 2 tablespoons cinnamon (or to taste)
  • 1 teaspoon red pepper
  • ½ teaspoon Smith apples, peeled, cored and cut into eight pieces each 1 ? cups orange juice 1 cup sugar 2 unbaked cans refrigerated crescent rolls 1 teaspoon cinnamon 1 sti
  • ½ teaspoon honey, 1 cup balsamic salad dressing, 1/2 cup sirachi, 2 dozen wings (drumettes, wingettes)
  • ½ teaspoon Hidden Valley Ranch dressing
  • ¼ teaspoon salt
  • ¼ teaspoon of Zataran's Spanish Rice
  • 1⁄8 teaspoon white Chili seasoning
  • 4 6 ounce butter-flavored shortening1 cup sugar2 eggs1 teaspoon vanilla extract2 cups all-purpose flour1 teaspoon baking powder1 teaspoon baking soda? teaspoon sa
  • Cooking frozen creamed spinach
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Instructions
  1. Combine first eight ingredients in a bowl
  2. Rub mixture on both sides of salmon fillets
  3. Place salmon on broiler pan coated with cooking spray
  4. Broil 8-10 minutes until done and flakes easily with fork
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Easy Orange Bread ‘Biscuits’

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Course Breads
Servings
people
Ingredients
  • 1 cup INGREDIENTS:
  • ½ cup ice-cold water
  • ¼ cup chopped pecans
  • 2 tablespoons liquid egg substitute or 2 eggs
  • 3 10 ounce beef brisket
Course Breads
Servings
people
Ingredients
  • 1 cup INGREDIENTS:
  • ½ cup ice-cold water
  • ¼ cup chopped pecans
  • 2 tablespoons liquid egg substitute or 2 eggs
  • 3 10 ounce beef brisket
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Instructions
  1. In a saucepan, combine sugar, butter, orange juice and grated peel
  2. Heat until sugar is dissolved and butter is melted
  3. Pour into 10-inch fluted tube pan
  4. Place 12 biscuits on sides in a ring around outer edge, overlap slightly
  5. Arrange remaining biscuits in same manner creating 2 more rings, one with 10 biscuits and one with 8 biscuits
  6. Bake at 350 degrees for 25-30 minutes or until golden brown
  7. Immediately turn upside down onto platter, serve warm
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Orange Balls

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Course Desserts
Servings
people
Ingredients
  • 1 12 ounce unsalted butter? cup dark brown sugar1 teaspoon ground cinnamon? teaspoon ground nutmeg4 firm bananas, sliced in half lengthwise3 tablespoons fresh le
  • ¾ cup coconut Assorted candies
  • ½ cup of saltine crackers ( Panko bread crumbs can also be used)
  • ½ cup combination of ground beef and pork
  • ¾ cup unsalted butter
Course Desserts
Servings
people
Ingredients
  • 1 12 ounce unsalted butter? cup dark brown sugar1 teaspoon ground cinnamon? teaspoon ground nutmeg4 firm bananas, sliced in half lengthwise3 tablespoons fresh le
  • ¾ cup coconut Assorted candies
  • ½ cup of saltine crackers ( Panko bread crumbs can also be used)
  • ½ cup combination of ground beef and pork
  • ¾ cup unsalted butter
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Instructions
  1. Crush vanilla wafers and thaw orange juice
  2. Mix all ingredients well, except powdered sugar
  3. Roll into small balls, roll balls in powdered sugar
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Orange Cinnamon Pork Chops

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Servings
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Ingredients
  • 4 center lean boneless pork (pork loin)2 cups water2 tablespoons chili powder2 tablespoons white vinegar? teaspoon dried whole oregano? teaspoon ground cumin2
  • Salt and pepper, to taste
  • 1 cup box Penne Rigate pasta, cooked, rinsed in cold water and drained
  • 1 jar cooked chicken
  • ¼ cup />1 package Ritz crackers, crushed1 ? sticks butter1 cup parmesan cheese2 tablespoons parsleyLemon pepper and salt, to taste
  • 4 sticks russet potatoes (about 3 ? pounds), peeled and cut into ?-inch cubes1 large onion (about 1 ? cups), chopped 3 14-ounce cans chicken broth with roasted garlic
  • Orange breasts, split to make 8 pieces1 can crescent rolls1 can cream of chicken soup? cup milk1 cup shredded cheddar cheese, divided
Servings
people
Ingredients
  • 4 center lean boneless pork (pork loin)2 cups water2 tablespoons chili powder2 tablespoons white vinegar? teaspoon dried whole oregano? teaspoon ground cumin2
  • Salt and pepper, to taste
  • 1 cup box Penne Rigate pasta, cooked, rinsed in cold water and drained
  • 1 jar cooked chicken
  • ¼ cup />1 package Ritz crackers, crushed1 ? sticks butter1 cup parmesan cheese2 tablespoons parsleyLemon pepper and salt, to taste
  • 4 sticks russet potatoes (about 3 ? pounds), peeled and cut into ?-inch cubes1 large onion (about 1 ? cups), chopped 3 14-ounce cans chicken broth with roasted garlic
  • Orange breasts, split to make 8 pieces1 can crescent rolls1 can cream of chicken soup? cup milk1 cup shredded cheddar cheese, divided
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Instructions
  1. Sprinkle pork chops with salt and pepper, set aside
  2. Place onions in crock pot and then pork chops on top
  3. Spoon marmalade over pork chops
  4. Pour wine over all and add cinnamon stick
  5. Cook on low heat for 4 ½-6 hours
  6. Discard cinnamon sticks and serve with orange slices
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Pecan Pockets

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Servings
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Ingredients
  • 2 sticks Ground Cumin; + 2 tsps
  • 8 ounces packages chopped broccoli, cooked and drained1 cup white rice, uncooked1 8-ounce jar Cheese Whiz1 can cream of mushroom soup1 cup water chestnuts, sliced1 medi
  • 2 cups unbaked pie shell
  • 1 teaspoon cayenne pepper
  • ¼ teaspoon salt
  • 1 pound juiced
Servings
people
Ingredients
  • 2 sticks Ground Cumin; + 2 tsps
  • 8 ounces packages chopped broccoli, cooked and drained1 cup white rice, uncooked1 8-ounce jar Cheese Whiz1 can cream of mushroom soup1 cup water chestnuts, sliced1 medi
  • 2 cups unbaked pie shell
  • 1 teaspoon cayenne pepper
  • ¼ teaspoon salt
  • 1 pound juiced
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Instructions
  1. Cream together margarine and cheese; add flour, pepper and salt, mix together until creamy
  2. Place mixture on wax paper and form a ball, chill in refrigerator for one hour
  3. Preheat oven to 350 degrees
  4. Roll out the dough until thin
  5. Cut out 1-inch circles using a bottle cap or small cookie cutter
  6. Put 1 pecan half in center, fold dough over and seal edges with a fork
  7. Bake about 15 minutes, until brown
  8. Makes 24-30
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Hanky Panky

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Servings
people
Ingredients
  • 1 pound tube refrigerated sugar cookie dough ? cup peanut butter? cup packed brown sugar2 tablespoons milk4 cups sliced and peeled tart apples1 12 ounce can Lem
  • 1 pound diced yellow onion
  • 1 pound Garnish:
  • ½ teaspoon ½ cup brown sugar (sweetened to taste)
  • 1 teaspoon diced each: green, red, orange, yellow bell peppers
  • 1 teaspoon Worcestershire sauce
  • Dash Oreo cookies
  • Party />? cup butter or margarine
Servings
people
Ingredients
  • 1 pound tube refrigerated sugar cookie dough ? cup peanut butter? cup packed brown sugar2 tablespoons milk4 cups sliced and peeled tart apples1 12 ounce can Lem
  • 1 pound diced yellow onion
  • 1 pound Garnish:
  • ½ teaspoon ½ cup brown sugar (sweetened to taste)
  • 1 teaspoon diced each: green, red, orange, yellow bell peppers
  • 1 teaspoon Worcestershire sauce
  • Dash Oreo cookies
  • Party />? cup butter or margarine
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Instructions
  1. Brown sausage and ground beef
  2. Drain well
  3. Add garlic salt, oregano, Worcestershire sauce and black pepper
  4. Stir well
  5. Add Velveeta cheese and stir until cheese is melted
  6. Spread on party rye bread
  7. Bake at 375 degrees for 10 minutes
  8. These appetizers also can be frozen for an easy, make-ahead dish
  9. To freeze: place unbaked appetizers on a cookie sheet and freeze
  10. Remove from sheet and store in an airtight container in the freezer until ready to use
  11. To serve, bake at 375 degrees until cheese bubbles
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Hot Crab Dip

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Servings
people
Ingredients
  • 1 stick melted butter, plus 4 tablespoons
  • 1 8 ounce mini chocolate chips
  • 1 pound nondairy creamer1 ? cups sugar1 cup instant coffee1 cup hot cocoa mix8 regular size candy canes
  • 2-3 tablespoons chili powder
  • Sprinkle sweet potatoes, peeled and sliced1 cup sugar1 tablespoon cornstarch? teaspoon cinnamon1 teaspoon vanilla? teaspoon salt? cup water
Servings
people
Ingredients
  • 1 stick melted butter, plus 4 tablespoons
  • 1 8 ounce mini chocolate chips
  • 1 pound nondairy creamer1 ? cups sugar1 cup instant coffee1 cup hot cocoa mix8 regular size candy canes
  • 2-3 tablespoons chili powder
  • Sprinkle sweet potatoes, peeled and sliced1 cup sugar1 tablespoon cornstarch? teaspoon cinnamon1 teaspoon vanilla? teaspoon salt? cup water
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Instructions
  1. Blend butter and cream cheese
  2. Heat in microwave oven on low heat
  3. Fold in crab meat, soy sauce and pepper
  4. Serve with crackers
  5. Makes about 3 cups
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