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Chewy Chocolate Chunk Cookies

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Ingredients
  • 2 nd cottage cheese
  • 1 teaspoon egg
  • 1 nd potatoes (chopped & roasted ahead of time)
  • 1/2 teaspoon salt
  • 3/4 cup jars pizza sauce 1 Cup of milk
  • 3/4 cup Smoked Paprika Couple dashes of Worcestershire
  • 1/2 cup onion diced 2 boxes Jiffy Corn Muffin Mix
  • 1 large shredded mozzarella cheese---divided
  • 2 teaspoons grated cheese
  • 1 cup Tennessee Pride Mild country sausage 2 Eggs
Course Desserts
Servings
people
Ingredients
  • 2 nd cottage cheese
  • 1 teaspoon egg
  • 1 nd potatoes (chopped & roasted ahead of time)
  • 1/2 teaspoon salt
  • 3/4 cup jars pizza sauce 1 Cup of milk
  • 3/4 cup Smoked Paprika Couple dashes of Worcestershire
  • 1/2 cup onion diced 2 boxes Jiffy Corn Muffin Mix
  • 1 large shredded mozzarella cheese---divided
  • 2 teaspoons grated cheese
  • 1 cup Tennessee Pride Mild country sausage 2 Eggs
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Instructions
  1. Toss together the flour, baking soda, cornstarch and salt in a large bowl
  2. Set aside
  3. In a medium size bowl, whisk the melted butter, brown sugar, and white sugar together until no brown sugar lumps remain
  4. Whisk in the egg, then the egg yolk
  5. Finally, whisk in the vanilla
  6. Pour the wet ingredients into the dry ingredients and mix together with a large spoon or rubber spatula
  7. The dough will be very soft, yet thick
  8. Fold in the chocolate chips
  9. They may not stick to the dough because of the melted butter, but do your best to have them evenly dispersed among the dough
  10. Cover the dough and chill in the refrigerator for 2 hours, or up to 3 days
  11. Chilling is mandatory
  12. Take the dough out of the refrigerator and allow to slightly soften at room temperature for 10 minutes
  13. Preheat the oven to 325F degrees
  14. Line two large baking sheets with parchment paper or silicone baking mats
  15. Set aside
  16. Roll the dough into balls, about 3 Tablespoons of dough each
  17. The dough will be crumbly, but the warmth of your hands will allow the balls to stay intact
  18. Roll the cookie dough balls to be taller rather than wide, to ensure the cookies will bake up to be thick
  19. See this post for more clarity and a photo
  20. Put 8 balls of dough onto each cookie sheet
  21. Press a few more chocolate chips/chunks on top of the dough balls for looks, if desired
  22. Bake the cookies for 11-12 minutes
  23. The cookies will look very soft and underbaked
  24. They will continue to bake on the cookie sheet
  25. Allow to cool on the cookie sheet for 10 minutes before moving to a wire rack to cool completely
  26. Cookies stay soft and fresh for 7 whole days at room temperature
  27. Cookies may be frozen up to 3 months
  28. Rolled cookie dough may be frozen up to three months and baked in their frozen state for 12 minutes
  29. *Room temperature egg + egg yolk are preferred for even disbursement
  30. Typically, if a recipe calls for room temperature or melted butter, it's a good idea to use room temperature eggs as well
  31. To bring eggs to room temperature quickly, simply place the whole eggs into a glass of warm water for 5 minutes
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Peppermint Patty Brownie Cookies

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Ingredients
  • 1 box coconut extract
  • ¼ cup butter, melted
  • 4 oz. spaghetti sauce
  • 1 egg
  • 7 ounces spiral noodles---cooked and drained
  • cups unsalted butter
  • ½ tablespoon of heavy cream
  • green bread cubes
  • 4 blocks cherry preserves
Course Desserts
Servings
people
Ingredients
  • 1 box coconut extract
  • ¼ cup butter, melted
  • 4 oz. spaghetti sauce
  • 1 egg
  • 7 ounces spiral noodles---cooked and drained
  • cups unsalted butter
  • ½ tablespoon of heavy cream
  • green bread cubes
  • 4 blocks cherry preserves
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Instructions
  1. Heat oven to 350 degrees
  2. In a medium bowl, beat the brownie mix, butter, cream cheese, and egg
  3. The dough will be a little sticky
  4. Scoop the dough onto an ungreased cookie sheet, making about 24 cookies
  5. Smooth the edges of each to form a round cookie
  6. In a separate bowl, mix the sweetened condensed milk, powdered sugar, peppermint and a few drops of green food coloring (if desired) until combined
  7. Form the mixture into about 1 inch balls
  8. Make sure you have one ball for each cookie
  9. Set aside
  10. Bake for the cookie dough 12 minutes, keeping an eye out to make sure the cookies doesn't over cook or undercook
  11. Allow the cookie to cool for about 2-3 minutes after they come out of the oven, then press a peppermint ball lightly into the center of each cookie
  12. The peppermint mixture will soften slightly, but that is OK
  13. Let the cookies cool for 5 minutes, then transfer them to a wire rack to cool completely
  14. Melt the 4 blocks of chocolate in a microwavable bowl for 45 seconds
  15. Stir the chocolate and melt for additional 15 seconds or until the chocolate is completely melted
  16. (Candiquik comes in 16 ounce packages
  17. When you open it, there are 16 blocks
  18. Cut off 4 of these blocks for this recipe
  19. ) Spoon about ½ a tablespoon of melted chocolate on top of each cookie so it covers the peppermint patty layer
  20. Let the chocolate set
  21. Store in an airtight container
  22. Notes The amount of cookies will depend on how big you make your brownie cookies
  23. Just be sure to have the same amount of peppermint patty balls as you do cookies!
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Peach Cobbler

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Ingredients
  • 1 Large dd:
  • 1 Stick of butter
  • 1 Cup INGREDIENTS:
  • 1 Cup frozen lemonade
  • 3/4 Cup milk
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Ingredients
  • 1 Large dd:
  • 1 Stick of butter
  • 1 Cup INGREDIENTS:
  • 1 Cup frozen lemonade
  • 3/4 Cup milk
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Instructions
  1. Preheat oven
  2. Melt butter in a oblong dish, pour peaches over melted butter
  3. In a dish mix flour, sugar, an milk, mix well
  4. Pour flour, sugar , an milk mixture over peaches an melted butter, do not stir
  5. Bake for 45 min to 1 hour or until golden brown an bubbly on 350
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Popcorn Cake

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Ingredients
  • 1 16 ounce of thyme
  • 1/2 stick ice-cold water
  • 1/4 cup pecans (chopped or whole, whichever you prefer)
  • 16 cups powdered milk (use powder only; do not add water)
  • 1 can carrots
  • 1/2 cup green beans
  • Optional corn
Course Desserts
Servings
people
Ingredients
  • 1 16 ounce of thyme
  • 1/2 stick ice-cold water
  • 1/4 cup pecans (chopped or whole, whichever you prefer)
  • 16 cups powdered milk (use powder only; do not add water)
  • 1 can carrots
  • 1/2 cup green beans
  • Optional corn
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Instructions
  1. In large saucepan over medium heat, combine marshmallows, butter and oil; stir constantly until marshmallows are melted
  2. Place popcorn, candies and peanuts in large bowl; stir in marshmallow mixture
  3. Press popcorn mixture into a greased 10-inch tube/bundt pan, pack firmly
  4. Let set for 30 minutes
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Pecan Pie

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Ingredients
  • 1 cup almond bark (3 squares off the whole block)
  • 1 cup sausage link, sliced
  • 1/3 teaspoon salt
  • 1/3 cup ritz crackers, crumbled
  • 1 teaspoon butter
  • 3 eggs, deep-dish pie crust
  • 1 cup crushed hard peppermint candies
  • 2 deep cream layers
Course Desserts
Servings
people
Ingredients
  • 1 cup almond bark (3 squares off the whole block)
  • 1 cup sausage link, sliced
  • 1/3 teaspoon salt
  • 1/3 cup ritz crackers, crumbled
  • 1 teaspoon butter
  • 3 eggs, deep-dish pie crust
  • 1 cup crushed hard peppermint candies
  • 2 deep cream layers
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Instructions
  1. Combine syrup, sugar, salt, butter or margarine, vanilla and mix well
  2. Add eggs
  3. Pour into pie shells
  4. Sprinkle chopped pecans over all
  5. Bake in preheated 350 degree oven for 45 minutes
  6. This is a family recipe that has been passed down for over 20 years
  7. It is a family favorite and always requested at the annual family Thanksgiving get-together
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Peanut Butter Fruit Dip

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Ingredients
  • 2 5.3 ounce red pepper flakes
  • 1/3 cup finely chopped pecans
  • 1 tablespoon bread roughly chopped
Course Desserts
Servings
people
Ingredients
  • 2 5.3 ounce red pepper flakes
  • 1/3 cup finely chopped pecans
  • 1 tablespoon 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 an airtight container
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Sausage Stuffed Jalapeno Poppers

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Ingredients
  • lb. peppermint
  • 8 oz mini chocolate chips
  • 1 cup peppermint syrup
  • 1 pound of double strength coffee (brewed)dark roast
Servings
people
Ingredients
  • lb. peppermint
  • 8 oz mini chocolate chips
  • 1 cup peppermint syrup
  • 1 pound of double strength coffee (brewed)dark roast
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Instructions
  1. Preheat oven to 425 degrees
  2. Place sausage in a skillet over medium heat, and cook until evenly brown
  3. Drain
  4. In a bowl, mix the sausage, cream cheese, and cheddar cheese
  5. Spoon about 1 tablespoon sausage mixture into each jalapeno half
  6. Arrange stuffed halves in a baking dish
  7. Bake 20 minutes in the preheated oven, or until bubbly and lightly browned
  8. *Tip: Wear disposable gloves when handling the jalapenos
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Mexican Black Bean Pinwheels

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Ingredients
  • 1 oz. package cream cheese, softened
  • 1 c. can Rotel Tomatoes with green chilis
  • 1/2 c. sour cream
  • 1/2 tsp. 8 slices of bacon(per preference)
  • 1/2 tsp. beaten
  • 1 can steamed milk
  • 1/2 c. softened butter
  • 8 medium cans chicken broth
Servings
people
Ingredients
  • 1 oz. package cream cheese, softened
  • 1 c. can Rotel Tomatoes with green chilis
  • 1/2 c. sour cream
  • 1/2 tsp. 8 slices of bacon(per preference)
  • 1/2 tsp. beaten
  • 1 can steamed milk
  • 1/2 c. softened butter
  • 8 medium cans chicken broth
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Instructions
  1. In a mixing bowl, blend cream cheese, sour cream, onion salt, garlic powder, shredded cheese, and salsa
  2. Set aside
  3. In a small bowl, crush black beans into a paste
  4. Take each tortilla and spread a thin layer of the balck beans
  5. Top with the cream cheese mixture (about 1-2 TBSP) and spread evenly almost to the sides
  6. Roll up each tortilla and secure, individually, with plastic wrap
  7. Refrigerate overnight
  8. When ready to serve, remove from plastic wrap, cut the the ends off tortillas and discard, and slice into 1-2" rings
  9. Makes 35-50+ appetizers, depending on how you cut them
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greg’s tasty ham and babana sandwich

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Ingredients
  • white of quick grits
Servings
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Ingredients
  • white of quick grits
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Instructions
  1. put mayonnaise on both pieces of bread, slice banana onto bread, and add a slice of ham, then enjoy
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Bacon Wrapped Smokies In Brown Sugar

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Ingredients
  • 1 lb. of raw peanuts
  • 1 lb. Mocha powder
  • 1 stick butter
  • 2 cups cinnamon (or to taste)
Servings
people
Ingredients
  • 1 lb. of raw peanuts
  • 1 lb. Mocha powder
  • 1 stick butter
  • 2 cups cinnamon (or to taste)
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Instructions
  1. Preheat oven to 375F
  2. Wrap a third piece of bacon around each cocktail sausage and secure with a toothpick
  3. Place all the wrapped smokies in a single layer in a baking dish
  4. Melt the stick of butter and add in 1 cup of brown sugar and stir until mixed well
  5. Pour the butter and brown sugar mixture onto the bacon wrapped sausages
  6. Take the other cup of brown sugar and sprinkle evenly over the smokies
  7. Bake them for about 15-20 minutes and then turn the heat up to 400F for about 5 minutes or longer until the bacon becomes crispy
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