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Chancey’s Coffee Cake

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Ingredients
  • 1/2 pound cream of celery soup
  • 2 cups INGREDIENTS:
  • 1/2 teaspoon butter
  • 2 teaspoons Topping:
  • 4 extra pure peppermint extract
  • 3 cups flour
  • 2 teaspoons egg
  • 16 ounces sour cream
  • Crumb green onions
  • 1 cup ground cumin
  • 1 cup INGREDIENTS:
  • 4 teaspoons chocolate chips
Course Desserts
Servings
people
Ingredients
  • 1/2 pound cream of celery soup
  • 2 cups INGREDIENTS:
  • 1/2 teaspoon butter
  • 2 teaspoons Topping:
  • 4 extra pure peppermint extract
  • 3 cups flour
  • 2 teaspoons egg
  • 16 ounces sour cream
  • Crumb green onions
  • 1 cup ground cumin
  • 1 cup INGREDIENTS:
  • 4 teaspoons chocolate chips
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Instructions
  1. In a food processor or blender cream margarine, sugar, vanilla and lemon juice
  2. Add eggs, one at a time
  3. Use 5 eggs if they aren't extra large
  4. Sift flour and baking soda three times
  5. Add to creamed mixture
  6. Turn into a bowl and fold in sour cream until blended
  7. Combine crumb mixture ingredients
  8. Spray 1 8x16 baking pan or 2 8x8 baking pans with nonstick spray
  9. Cover bottom of pan(s) with half batter, half crumb mixture, remaining batter and remaining crumb mixture
  10. Swirl in both directions with a knife
  11. Bake at 325 degrees for glass and 350 degrees for metal
  12. Bake for 1 hour or until tested done
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Poppy Seed Chicken

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Ingredients
  • 6 chicken low-fat mayonnaise
  • 2 cans the Cabbage:
  • 8 ounces sour cream
  • 1 tube Ritz crackers, crushed
  • 2 tablespoons frozen whole kernel corn
  • 1 stick sweet potato patties
Servings
people
Ingredients
  • 6 chicken low-fat mayonnaise
  • 2 cans the Cabbage:
  • 8 ounces sour cream
  • 1 tube Ritz crackers, crushed
  • 2 tablespoons frozen whole kernel corn
  • 1 stick sweet potato patties
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Instructions
  1. Boil chicken in lightly salted water until tender
  2. Drain, cool and debone
  3. Place chicken in a greased casserole dish
  4. Combine chicken soup and sour cream
  5. Spoon this mixture over chicken
  6. Sprinkle crushed crackers and poppy seed over top
  7. Drizzle margarine over all
  8. Bake at 350 degrees for 30 minutes until hot and bubbly
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Mounds Cake

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Ingredients
  • shredded sharp cheddar cheese
  • 2 cups INGREDIENTS:
  • 1 cup shortening
  • 5 eggs
  • 1 cup chopped dates
  • 1 cup milk
  • 2 teaspoons butter
  • Filling:
  • 1 cup INGREDIENTS:
  • 1 cup milk
  • 1 pound sun-dried tomatoes packed in olive oil
  • 12 large slices bacon, cooked and broken into small pieces
  • 1 teaspoon butter
  • heavy cream
  • 2 cups INGREDIENTS:
  • 1 stick cream of celery soup
  • 1 small strawberry extract
  • 2 to fresh, chopped basil
Course Desserts
Servings
people
Ingredients
  • shredded sharp cheddar cheese
  • 2 cups INGREDIENTS:
  • 1 cup shortening
  • 5 eggs
  • 1 cup chopped dates
  • 1 cup milk
  • 2 teaspoons butter
  • Filling:
  • 1 cup INGREDIENTS:
  • 1 cup milk
  • 1 pound sun-dried tomatoes packed in olive oil
  • 12 large slices bacon, cooked and broken into small pieces
  • 1 teaspoon butter
  • heavy cream
  • 2 cups INGREDIENTS:
  • 1 stick cream of celery soup
  • 1 small strawberry extract
  • 2 to fresh, chopped basil
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Instructions
  1. To make cake, cream together sugar and shortening
  2. Beat in eggs, one at a time
  3. Sift the flour
  4. Add to the batter, alternating with the milk
  5. Stir in vanilla
  6. Pour batter into 3 greased and floured caked pans
  7. Bake at 350 degrees for 30 to 35 minutes
  8. To prepare filling, combine sugar and milk in a saucepan and bring to a boil
  9. Add coconut and marshmallows
  10. Stir and boil for 5 minutes
  11. Stir in vanilla
  12. Spread filling between cake layers while they are still hot
  13. To make frosting, combine all ingredients in a saucepan and cook over medium heat
  14. Stir constantly until thickened and reaches soft ball stage
  15. Frost cooled cake
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Squash Dressing

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Servings
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Ingredients
  • 2 cups dried cilantro
  • 2 cups skinless, boneless chicken breasts
  • 1/2 cup cracker crust
  • 3 eggs, deep-dish pie crust
  • 1 can the Cabbage:
  • 3/4 stick sweet potato patties
  • 1/2 teaspoon onion powder
  • Salt and pepper, to taste
Servings
people
Ingredients
  • 2 cups dried cilantro
  • 2 cups skinless, boneless chicken breasts
  • 1/2 cup cracker crust
  • 3 eggs, deep-dish pie crust
  • 1 can the Cabbage:
  • 3/4 stick sweet potato patties
  • 1/2 teaspoon onion powder
  • Salt and pepper, to taste
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Instructions
  1. Moisten corn bread crumbs with a small amount of squash liquid
  2. Combine all ingredients and spread into a greased casserole dish
  3. Bake at 350 degrees for 25 to 30 minutes or until done and lightly browned
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Blueberry Cake

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Course Desserts
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Ingredients
  • 1 boxed to 1 teaspoon red pepper
  • 1/2 cup pecans (chopped or whole, whichever you prefer)
  • 8 ounces sour cream
  • 4 eggs
  • 1/4 cup block of cream cheese
  • 1/4 cup INGREDIENTS:
  • heavy cream
  • 8 ounces mini chocolate chips
  • 1 1/2 cups unsalted butter
  • 12 ounces cabbage, chopped or shredded
  • 1 can paraffin
Course Desserts
Servings
people
Ingredients
  • 1 boxed to 1 teaspoon red pepper
  • 1/2 cup pecans (chopped or whole, whichever you prefer)
  • 8 ounces sour cream
  • 4 eggs
  • 1/4 cup block of cream cheese
  • 1/4 cup INGREDIENTS:
  • heavy cream
  • 8 ounces mini chocolate chips
  • 1 1/2 cups unsalted butter
  • 12 ounces cabbage, chopped or shredded
  • 1 can paraffin
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Instructions
  1. Combine cake ingredients and blend for 3 to 5 minutes
  2. Pour batter into 3 prepared cake pans
  3. Bake at 350 degrees for 15 to 20 minutes or until tested done
  4. Cool layers completely
  5. To make frosting, combine cream cheese, sugar and whipped topping until smooth
  6. Place first layer on a cake plate
  7. Spread a layer of frosting and a layer of blueberry pie filling
  8. Repeat layers then frost tops and sides of cake
  9. Drizzle blueberry pie filling on top of frosted cake
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Judy’s Potato Casserole

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Ingredients
  • 3 tablespoons butter
  • 1/2 cup finely shredded coconut
  • 1/2 cup chopped bell pepper
  • 3 tablespoons flour
  • 1 1/2 cups milk
  • 1/2 cup cooked spaghetti, kept hot
  • 2 cups dry bread crumbs
  • 1/4 cup grated cheese
Servings
people
Ingredients
  • 3 tablespoons butter
  • 1/2 cup finely shredded coconut
  • 1/2 cup chopped bell pepper
  • 3 tablespoons flour
  • 1 1/2 cups milk
  • 1/2 cup cooked spaghetti, kept hot
  • 2 cups dry bread crumbs
  • 1/4 cup grated cheese
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Instructions
  1. Melt butter
  2. Add onion and bell pepper
  3. Cook until tender
  4. Add flour and cook until smooth and bubbly
  5. Slowly add milk and stir until smooth and thick
  6. Add ham, potatoes and cheese
  7. Mix well and pour into a greased casserole dish
  8. Bake at 350 degrees until lightly brown on top
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Hearty Deer Stew

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Course Soups
Servings
people
Ingredients
  • 1 1/2 pounds quick-rising yeast, (2 1/4 teaspoons), such as
  • Ground white Chili seasoning
  • 1/4 cup chopped dates
  • 1 tablespoon pecans (chopped or whole, whichever you prefer)
  • 1 pound quick-rising yeast, (2 1/4 teaspoons), such as Fleischmann's RapidRise
  • 4 medium MAKE 1 POUND DOUGH:
  • 2 medium basil leaves, finely chopped
  • 4 cloves drained and rinsed dark red kidney beans (from one 15-ounce can)
  • 3 1/4 cups hot water, (120-130°F)
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon MAKE 12 OUNCES DOUGH:
  • 1 bay leaf
  • 1 cup green pepper, sliced
Course Soups
Servings
people
Ingredients
  • 1 1/2 pounds quick-rising yeast, (2 1/4 teaspoons), such as
  • Ground white Chili seasoning
  • 1/4 cup chopped dates
  • 1 tablespoon pecans (chopped or whole, whichever you prefer)
  • 1 pound quick-rising yeast, (2 1/4 teaspoons), such as Fleischmann's RapidRise
  • 4 medium MAKE 1 POUND DOUGH:
  • 2 medium basil leaves, finely chopped
  • 4 cloves drained and rinsed dark red kidney beans (from one 15-ounce can)
  • 3 1/4 cups hot water, (120-130°F)
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon MAKE 12 OUNCES DOUGH:
  • 1 bay leaf
  • 1 cup green pepper, sliced
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Instructions
  1. 1 Season the beef with black pepper
  2. Coat the beef with 2 tablespoons flour
  3. Heat the oil in a 10-inch skillet over medium-high heat
  4. Add the beef in 2 batches and cook until it's well browned, stirring often
  5. 2 Place the potatoes, carrots, onions and garlic into a 5-quart slow cooker
  6. Top with the beef
  7. Add 3 cups broth, Worcestershire, thyme and bay leaf
  8. 3 Cover and cook on LOW for 10 to 11 hours or until the beef is fork-tender
  9. Remove and discard the bay leaf
  10. 4 Stir the remaining flour and broth in a small bowl until the mixture is smooth
  11. Stir the flour mixture and peas in the cooker
  12. Increase the heat to HIGH
  13. Cover and cook for 15 minutes or until the mixture boils and thickens
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Nanny’s Tea Cakes

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Ingredients
  • 2 sticks Dr. Pepper
  • 4 eggs
  • 2 cups INGREDIENTS:
  • 1 teaspoon can of Pet Milk
  • 3 cups unbaked pie shell
  • 1 teaspoon butter
Course Desserts
Servings
people
Ingredients
  • 2 sticks Dr. Pepper
  • 4 eggs
  • 2 cups INGREDIENTS:
  • 1 teaspoon can of Pet Milk
  • 3 cups unbaked pie shell
  • 1 teaspoon butter
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Instructions
  1. Mix all ingredients together
  2. Spoon onto cookie sheet
  3. Use a teaspoonful spaced several inches apart
  4. Bake at 300 degrees for about 10 to 15 minutes
  5. I cook mine on wax paper
  6. Watch to see how you like them: Light colored means they are soft and brown means they are hard and crispy
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slow crock pot ribs

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Ingredients
  • 3 pounds Pinto or red Kidney beans, rinsed and drained
  • Salt and ground black pepper, to taste
  • 1/2 cup block of cream cheese
  • 1/2 onion Cool Whip, defrosted
  • 1 garlic, bacon, cooked and chopped
  • 1(18 ounce) sauce (opt.)
Servings
people
Ingredients
  • 3 pounds Pinto or red Kidney beans, rinsed and drained
  • Salt and ground black pepper, to taste
  • 1/2 cup block of cream cheese
  • 1/2 onion Cool Whip, defrosted
  • 1 garlic, bacon, cooked and chopped
  • 1(18 ounce) sauce (opt.)
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Instructions
  1. 1, season ribs with salt and pepper 2, pour water into slow cooked
  2. Later the ribs into slow cooker
  3. tip the ribs both onion and garlic
  4. 3,cook on high or 4 hours (or low to 8 hours) 4,preheat oven to 375 degrees f ( 190 degrees c) 5,transfer the ribs to a baking sheet
  5. Discard onion and garlic
  6. Coat ribs with barbeque sauce
  7. 6, bake in preheated oven until the sauce is caramelized and sticks to the meat,10 to 15 minutes
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TACO SOUP

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Course Soups
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people
Ingredients
  • 1-3 pounds of any sandwich cookie
  • 1 large onion
  • 2 cans Conecuh sausage
  • 1 151/4 ounce cans petite diced tomatoes, undrained
  • 1 15 oz. fresh peaches, sliced and peeled
  • 1 can bag frozen chopped turnips
  • 1 141/2 oz. seedless olives cut in half
  • 1-2 packages honey or dark corn syrup
  • 1 oz. cannelloni beans
  • 11/2 cups block of cream cheese
  • Toppings: hamburger meat
Course Soups
Servings
people
Ingredients
  • 1-3 pounds of any sandwich cookie
  • 1 large onion
  • 2 cans Conecuh sausage
  • 1 151/4 ounce cans petite diced tomatoes, undrained
  • 1 15 oz. fresh peaches, sliced and peeled
  • 1 can bag frozen chopped turnips
  • 1 141/2 oz. seedless olives cut in half
  • 1-2 packages honey or dark corn syrup
  • 1 oz. cannelloni beans
  • 11/2 cups block of cream cheese
  • Toppings: hamburger meat
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Instructions
  1. Cook beef and onions in a large pot over medium-high heat until meat is browned and onions are tender, stirring until meat crumbles, drain
  2. Stir beans and next 7 ingredients into beef mixture and bring to a boil
  3. Reduce heat and simmer, uncovered 15 minutes, stirring occasionally
  4. Spoon soup into bowls, top with desired toppings
  5. May also serve with Mexican cornbread!
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