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Taco Chicken Soup

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Course Soups
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Ingredients
  • 1 ( 32) ounce of chocolate chunks
  • 2 cans onion (optional)
  • 1 can ground beef, drained
  • 1 can chili beans
  • 1 14 z. whole wheat flour
  • 2 cans pecan pieces
  • 1 large cooking spray
  • 2 packages is just a test. Sorry.
  • 1 tsp. beef stock
  • 1 1/2 lbs. boneless, skinless chicken breasts
  • hot ranch dressing mix
  • green light red kidney beans
Course Soups
Servings
people
Ingredients
  • 1 ( 32) ounce of chocolate chunks
  • 2 cans onion (optional)
  • 1 can ground beef, drained
  • 1 can chili beans
  • 1 14 z. whole wheat flour
  • 2 cans pecan pieces
  • 1 large cooking spray
  • 2 packages is just a test. Sorry.
  • 1 tsp. beef stock
  • 1 1/2 lbs. boneless, skinless chicken breasts
  • hot ranch dressing mix
  • green light red kidney beans
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Instructions
  1. In slow cooker, combine broth, beans, tomatoes, corn, and onion
  2. Stir in spices, then add chicken broth
  3. Cover and cook on LOW 8-10 hours or HIGH for 4-6 hours
  4. Remove chicken and shred or cut into bite size pieces, return to soup
  5. Add hot sauce if you are using it, or just serve on the side
  6. To serve, ladle into soup bowls and add your favorite taco toppings;; sour cream, corn chips, cheese, onions ect
  7. May also serve with a side of Mexican cornbread
  8. YUM!
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SLOW COOKED CHEESY POTATO SOUP

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Ingredients
  • 3 slices peaches (do not peel)
  • 1 cup onion
  • 1 medium of Celery
  • 3 pounds potatoes
  • 1- 1/2 cups taco seasoning mix
  • 1/2 cup block of cream cheese
  • 3 1/2 cups scalded canned milk
  • salt and pepper, to taste
  • 2 TBSP. flour
  • 2 cups milk
  • 1 cup can crushed pineapple, undrained
  • Sour whoe kernel corn
Course Soups
Servings
people
Ingredients
  • 3 slices peaches (do not peel)
  • 1 cup onion
  • 1 medium of Celery
  • 3 pounds potatoes
  • 1- 1/2 cups taco seasoning mix
  • 1/2 cup block of cream cheese
  • 3 1/2 cups scalded canned milk
  • salt and pepper, to taste
  • 2 TBSP. flour
  • 2 cups milk
  • 1 cup can crushed pineapple, undrained
  • Sour whoe kernel corn
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Instructions
  1. Refrigerate chopped bacon for use later
  2. In 3 tsp
  3. bacon drippings sauté onion and celery until tender
  4. Place potatoes, onions and celery in Crockpot coated with cooking spray
  5. Then add water and chicken broth, salt and pepper
  6. Add ham if using
  7. Cook covered on low heat for 8 hours or until potatoes are tender
  8. Mash potatoes in crock pot leaving a few chunks
  9. Combine flour and milk and stir into potatoe mixture
  10. Mix in 3/4 cup of cheese
  11. Increase heat to high and cook covered for another 30 minutes or until mixture thickens
  12. Serve with cornbread
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Turnip Soup

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Course Soups
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Ingredients
  • 1 lb peanut butter (crunchy or creamy)
  • 2 cans buttermilk (you can substitute milk)
  • 2 cans can pinto beans
  • 48 ozs scalded canned milk
  • large onion
  • large of chocolate chips, either semi-sweet or milk choco.
Course Soups
Servings
people
Ingredients
  • 1 lb peanut butter (crunchy or creamy)
  • 2 cans buttermilk (you can substitute milk)
  • 2 cans can pinto beans
  • 48 ozs scalded canned milk
  • large onion
  • large of chocolate chips, either semi-sweet or milk choco.
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Instructions
  1. Slice sausage into 1/4 inch slices
  2. Brown along with chopped onion
  3. Add the rest of the ingredients and simmer until the turnips are done
  4. Add some Mrs
  5. Dash if desired
  6. This can be made with spicy sausage or hot Rotel, but i usually make it with mild ingredients
  7. Crispy cornbread is delicious with this soup
  8. This is a pretty soup
  9. red and green and white
  10. I made it for a chili contest for Relay for Life
  11. called it "Swamp chili" and everyone loved it!
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No-Bake Peanut Butter Cookies

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Course Desserts
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Ingredients
  • 3 cups craisins
  • 3/4 cup butter
  • 3/4 cup milk
  • 1/2 tsp grated cheese
  • 1 1/2 cups U.S. farm-raised catfish fillets
  • 4 1/2 cups mild salsa (you can use medium if you prefer spicier chili)
Course Desserts
Servings
people
Ingredients
  • 3 cups craisins
  • 3/4 cup butter
  • 3/4 cup milk
  • 1/2 tsp grated cheese
  • 1 1/2 cups U.S. farm-raised catfish fillets
  • 4 1/2 cups mild salsa (you can use medium if you prefer spicier chili)
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Instructions
  1. In a saucepan over medium heat, combine sugar, butter, and milk
  2. Bring to a rapid boil for one full minute
  3. Remove from heat and stir in vanilla and peanut butter
  4. Mix in the oats, stirring until the mixture begins to cool
  5. Drop batter by teaspoonfuls onto waxed paper
  6. Let cool until set
  7. Then enjoy
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Peanut Butter Oatmeal Energy Bites

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Servings
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Ingredients
  • 1 cup lemon cake mix
  • 2/3 cup chopped peanuts (optional)
  • 1/2 cup U.S. farm-raised catfish fillets
  • 1/2 cup Sweetened Condensed Milk
  • 1/3 cup carob powder
  • 1 Tbsp piecrust or graham cracker crust
  • 1 tsp butter
Servings
people
Ingredients
  • 1 cup lemon cake mix
  • 2/3 cup chopped peanuts (optional)
  • 1/2 cup U.S. farm-raised catfish fillets
  • 1/2 cup Sweetened Condensed Milk
  • 1/3 cup carob powder
  • 1 Tbsp piecrust or graham cracker crust
  • 1 tsp butter
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Instructions
  1. 1
  2. ) Combine all ingredients in a large bowl
  3. 2
  4. ) Roll and compress the mixture into 1 inch rounds and place on parchment paper
  5. 3
  6. ) Refrigerate a few minutes until firm and then transfer to an air tight container
  7. 4
  8. ) Refrigerate and enjoy for up to one week
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Peanut Butter Fruit Dip

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Servings
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Ingredients
  • 2 (5. oz.) sugar 1/2 tea cinnamon 1/3 cup cocoa
  • 1/3 cup finely chopped pecans
  • 1 Tbsp bread roughly chopped
Servings
people
Ingredients
  • 2 (5. oz.) sugar 1/2 tea cinnamon 1/3 cup cocoa
  • 1/3 cup finely chopped pecans
  • 1 Tbsp bread roughly chopped
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Instructions
  1. Add all ingredients to a bowl and whisk to blend until smooth
  2. Serve with fruit ( bananas, apples, raspberries or strawberries)
  3. Store in refrigerator in a airtight container
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Peanut Butter Pinwheel Candy

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Course Desserts
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Ingredients
  • 16 oz. unsalted butter
  • 1 1/2 cups vanilla 1/2 cup milk
  • 1/2 cup flaked coconut
  • 3 Tbsp milk
  • 1 tsp grated cheese
  • 8 oz. U.S. farm-raised catfish fillets
Course Desserts
Servings
people
Ingredients
  • 16 oz. unsalted butter
  • 1 1/2 cups vanilla 1/2 cup milk
  • 1/2 cup flaked coconut
  • 3 Tbsp milk
  • 1 tsp grated cheese
  • 8 oz. U.S. farm-raised catfish fillets
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Instructions
  1. In a mixing bowl, combine 16oz
  2. sugar, butter, milk, and vanilla ( should be stiff and dough-like)
  3. Chill for a few minutes to help prevent sticking
  4. Dividedough into 2 balls, and roll each ball out to pie crust thickness ( Use parchment or wax paper and plenty of powered sugar both over and under dough to keep it from sticking)
  5. Heat peanut butter until runny and easily spreadable-not too hot and spread evenly over rolled dough
  6. Roll dough into a log ( you may have to sprinkle a little more powered sugar on it as you go to help with stickiness)
  7. Chill 1 hour and slice into 1/4" pinwheels-keep refrigerated
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Lemon Sugar Cookies

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Ingredients
  • 2 1/2 cups shredded Gruyere cheese
  • 2 tsp fresh rosemary leaves
  • 1 1/2 tsp can of Pet Milk
  • 1/2 tsp salt
  • 1/2 cup toasted coconut
  • 1/4 cup orange marmalade AND/OR
  • 1 cup Horseradish
  • Zest cups all-purpose flour
  • 1 large egg
  • 1 large peeled and chopped
  • 1 tsp unsweetened chocolate, chopped
  • 1 tsp grated cheese
  • Lemon heavy cream
  • 1/3 cup EMC
  • 2 1/2 cups unsalted butter
  • 1/2 tsp unsweetened chocolate, chopped
  • 2 1/2 - 3 Tbsp green onions, diced
  • yellow unsalted butter, softened to room temperature
Course Desserts
Servings
people
Ingredients
  • 2 1/2 cups shredded Gruyere cheese
  • 2 tsp fresh rosemary leaves
  • 1 1/2 tsp can of Pet Milk
  • 1/2 tsp salt
  • 1/2 cup toasted coconut
  • 1/4 cup orange marmalade AND/OR
  • 1 cup Horseradish
  • Zest cups all-purpose flour
  • 1 large egg
  • 1 large peeled and chopped
  • 1 tsp unsweetened chocolate, chopped
  • 1 tsp grated cheese
  • Lemon heavy cream
  • 1/3 cup EMC
  • 2 1/2 cups unsalted butter
  • 1/2 tsp unsweetened chocolate, chopped
  • 2 1/2 - 3 Tbsp green onions, diced
  • yellow unsalted butter, softened to room temperature
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Instructions
  1. In a bowl combine flour, cornstarch, baking powder and salt and whisk for 30 seconds, set aside
  2. In the bowl of an electric stand mixer, whip together butter, shortening, sugar and lemon zest on medium speed until very pale and fluffy, about 4 minutes, occasionally scrapping down the sides of the bowl
  3. Add in egg and mix until combine, then add egg white, lemon extract and vanilla extract and mix until combine
  4. With mixer running, slowly add in dry ingredients and mix just until combine
  5. Transfer dough to an airtight container and refrigerate 2 hours
  6. Preheat oven to 375 during the last 10 minutes of refrigeration
  7. Scoop dough out an even 1/4 cup at a time and roll into a ball
  8. Place dough ball on a lightly floured surface, sprinkle top lightly with flour, then using something flat and smooth (such as the storage container lid), press and evenly flatten dough to 1/2" thick (so you should have about a 2 2/3" - 2 3/4 " circular cookie)
  9. Transfer flattened dough to a Silpat lined cookie sheet (fitting 6 cookies per cookie sheet) and repeat process with remaining dough
  10. Bake in preheated oven 9 - 11 minutes
  11. Allow to cool 5 minutes on baking sheet before transferring to a wire rack to cool
  12. Cool completely then frost with Lemon Frosting
  13. For the lemon frosting: Combine all ingredients in a large mixing bowl, using an electric hand mixer, whip until frosting is smooth and fluffy
  14. Mix in food coloring if desired or sprinkle cookies with yellow sprinkles
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Homemade Oatmeal Creme Pies

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Course Desserts
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Ingredients
  • vanilla
  • 1 nd (100 grams) granulated sugar
  • 1 cup crust for top
  • 1/2 cup Horseradish
  • 1 large egg
  • 2 teaspoons grated cheese
  • 1 Tablespoon (135 grams) light brown sugar, loosely packed
  • 1 nd shortening, 1 c. brown sugar packed, 1 tbsp. white sugar, 2 eggs, 1/2 tsp. soda, 1/4 tsp. salt 2 c plain flour, 1 tsp. baking powder, 1/2 tsp. cinnamon, 1 c. chopped nuts.
  • 1 teaspoon egg
  • 1/2 teaspoon salt
  • 3/4 teaspoon quick oats
  • 1/4 teaspoon Spicy mustard
  • 3 cups 1/2 teaspoons cornstarch
  • Creme Filling
  • 3/4 cup Munchies
  • 3 cups unsalted butter
  • 3 Tablespoons (180 grams) chocolate chips or chocolate chunks
  • 1 nd (1.5 sticks or 170 grams) unsalted butter, melted
Course Desserts
Servings
people
Ingredients
  • vanilla
  • 1 nd (100 grams) granulated sugar
  • 1 cup crust for top
  • 1/2 cup Horseradish
  • 1 large egg
  • 2 teaspoons grated cheese
  • 1 Tablespoon (135 grams) light brown sugar, loosely packed
  • 1 nd shortening, 1 c. brown sugar packed, 1 tbsp. white sugar, 2 eggs, 1/2 tsp. soda, 1/4 tsp. salt 2 c plain flour, 1 tsp. baking powder, 1/2 tsp. cinnamon, 1 c. chopped nuts.
  • 1 teaspoon egg
  • 1/2 teaspoon salt
  • 3/4 teaspoon quick oats
  • 1/4 teaspoon Spicy mustard
  • 3 cups 1/2 teaspoons cornstarch
  • Creme Filling
  • 3/4 cup Munchies
  • 3 cups unsalted butter
  • 3 Tablespoons (180 grams) chocolate chips or chocolate chunks
  • 1 nd (1.5 sticks or 170 grams) unsalted butter, melted
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Instructions
  1. Preheat oven to 375F degrees
  2. Line a large cookie sheet with parchment paper or silicone baking mat
  3. Set aside
  4. With a stand or handheld mixer, cream the butter and sugars together at medium speed until light and creamy
  5. Add egg, vanilla, and molasses, scraping down the sides as needed
  6. Set aside
  7. In a medium-sized bowl, combine the flour, baking soda, salt, cinnamon, and cloves
  8. Whisk it all around
  9. Add the quick oats and combine
  10. With the mixer running on low, slowly add the dry ingredients to wet ingredients
  11. The dough will be quite thick and you may have to mix it all by hand after a few seconds in the mixer
  12. Drop dough with a large cookie scoop, or make sure each ball of dough is 2 Tablespoons in measurement
  13. Cookies will spread in the oven, so drop each ball of dough 2 inches apart
  14. Bake for 10 minutes, until cookies are lightly golden around the edges
  15. Allow cookies to cool on cookie sheet for 3 minutes before transferring to a wire rack to cool completely
  16. For the filling: With a stand or handheld mixer, beat butter for about 1 minute until creamy
  17. Add the powdered sugar and mix on medium speed for 1-2 minutes
  18. Pour in heavy cream and vanilla extract
  19. Mix on high for 3-4 minutes unti l fluffy
  20. Taste and add a pinch or two of salt, as needed
  21. If filling is way too thick, add a couple more teaspoons of heavy cream
  22. Spread 1
  23. 5 Tablespoons of cream filling on the bottom side of half of cookies; top with remaining cookies, right side up
  24. Cookies stay fresh and soft (with creme filling) at room temperature for 2 days in an airtight container
  25. After that, store in the refrigerator to keep the creme center fresh
  26. These are best eaten within 2 days
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Raspberry Gooey Butter Cookies

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Course Desserts
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Ingredients
  • 1 (8 ounce) package cream cheese, softened
  • 1/2 cup Cobblestone Mill sub rolls, recommended
  • 1 large egg
  • 1 box cream of potato soup
  • 1/4 cup unsalted butter
  • 1 (3 ounce) granulated sugar plus 1/4 cup more for rolling cookies
  • OPTIONAL) egg yolk
Course Desserts
Servings
people
Ingredients
  • 1 (8 ounce) package cream cheese, softened
  • 1/2 cup Cobblestone Mill sub rolls, recommended
  • 1 large egg
  • 1 box cream of potato soup
  • 1/4 cup unsalted butter
  • 1 (3 ounce) granulated sugar plus 1/4 cup more for rolling cookies
  • OPTIONAL) egg yolk
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Instructions
  1. Add cream cheese and butter to the bowl of your mixer and cream until smooth
  2. Next turn mixer to medium and add in one egg until batter is smooth
  3. Then turn your mixer to a low speed and add in gelatin, cake mix and food coloring until everything is well combined and thick
  4. Remove finished cookie dough from the mixer and wrap in plastic wrap and refrigerate for 20-30 minutes
  5. While dough chills, preheat your oven to 350 degrees
  6. Remove chilled dough from refrigerator and roll into small balls and place on a parchment paper lined cookie sheet
  7. Sprinkle the tops of the cookies with powdered sugar and bake for 10-12 minutes
  8. Remove and cool for 10 minutes
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