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Berry Friands

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Ingredients
  • cups jar sauerkraut, rinsed and well drained
  • 1 cup chopped dates
  • ¾ cup shredded Monterey Jack cheese with peppers
  • ½ teaspoon can of Pet Milk
  • 1 cup packages refrigerated southwestern-flavored chicken breast strips, chopped
  • 4 egg salt, dry basil and oregano
  • 5 strawberries, I might be a little more hesitant, but still. It is THE BEST.
  • ½ cup ground flax seed (optional)
Servings
people
Ingredients
  • cups jar sauerkraut, rinsed and well drained
  • 1 cup chopped dates
  • ¾ cup shredded Monterey Jack cheese with peppers
  • ½ teaspoon can of Pet Milk
  • 1 cup packages refrigerated southwestern-flavored chicken breast strips, chopped
  • 4 egg salt, dry basil and oregano
  • 5 strawberries, I might be a little more hesitant, but still. It is THE BEST.
  • ½ cup ground flax seed (optional)
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Instructions
  1. Preheat oven to 400 degrees
  2. Lightly grease muffin pans
  3. In a medium bowl, combine confectioners’ sugar, flour, ground almonds and baking powder
  4. Stir in melted butter
  5. Gently fold in egg whites
  6. Spoon batter into prepared muffin pans
  7. Top batter with fruit
  8. Bake 18 minutes or until lightly browned
  9. Remove from pans immediately
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Cube Steak Dinner

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Ingredients
  • Package apples, cut into chunks 2 medium bananas, cut into chunks 2 tablespoons lemon juice 1 cup all-purpose flour ? cup sugar ? cup brown sugar, packed ?
  • 1 can red pepper, sliced
  • 1/2 cup real butter
  • 2 Tbs almond extract
Servings
people
Ingredients
  • Package apples, cut into chunks 2 medium bananas, cut into chunks 2 tablespoons lemon juice 1 cup all-purpose flour ? cup sugar ? cup brown sugar, packed ?
  • 1 can red pepper, sliced
  • 1/2 cup real butter
  • 2 Tbs almond extract
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Instructions
  1. Combine all ingredients and put in the crock pot
  2. Let it cook on low until the meat is tender
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Carrot Casserole

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Ingredients
  • 8 cups cooked black eye peas
  • 2 medium onions, sliced
  • 5 tablespoons Black Pepper freshly ground; (important)
  • 1 cup black pepper
  • 1 cup stevia or to taste
  • 1 cup rosemary
  • ½ teaspoon salt
  • ¼ teaspoon Ranch dry season mix
Servings
people
Ingredients
  • 8 cups cooked black eye peas
  • 2 medium onions, sliced
  • 5 tablespoons Black Pepper freshly ground; (important)
  • 1 cup black pepper
  • 1 cup stevia or to taste
  • 1 cup rosemary
  • ½ teaspoon salt
  • ¼ teaspoon Ranch dry season mix
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Instructions
  1. Boil carrots until tender crisp
  2. Sauté onions in 2 tablespoons margarine
  3. Stir in soup, salt, pepper and cheese
  4. Drain carrots and add to the onion mixture
  5. Pour into 13x9-inch baking dish
  6. Sprinkle with croutons and drizzle with remaining margarine
  7. Bake uncovered at 350 degrees for 20-25 minutes
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Sausage Delight

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Ingredients
  • 1 family-size onions, chopped2 tablespoons butter, divided1 tablespoon flour1
  • 1 box Jiffy cornbread mix? cup milk8-ounces grated cheese, your preference8-ounce package frozen broccoli, chopped thawed and drained4 eggs1 medium onion, or onion po
  • 1 20 ounce butter10-ounce package frozen chopped broccoli
Servings
people
Ingredients
  • 1 family-size onions, chopped2 tablespoons butter, divided1 tablespoon flour1
  • 1 box Jiffy cornbread mix? cup milk8-ounces grated cheese, your preference8-ounce package frozen broccoli, chopped thawed and drained4 eggs1 medium onion, or onion po
  • 1 20 ounce butter10-ounce package frozen chopped broccoli
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Instructions
  1. Cut sausages into chunks and place in crock pot to cook for 30-45 minutes on high
  2. Stir occasionally
  3. Remove sausages from crock pot and drain juices
  4. Place sausages back into the crock pot and add the box of light brown sugar on top
  5. Pour the pineapples and their syrup on top of the sausages and brown sugar, cover and simmer on high for 20-25 minutes
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Zucchini-Cheese Appetizer Squares

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Ingredients
  • ¼ cup yellow squash, sliced
  • 1 small cooking spray
  • 1 clove garlic
  • cups crushed pineapple and juice
  • 6 eggs, (14.5 oz each) petite diced tomatoes, drained
  • ½ cup grated carrots
  • ½ teaspoon broccoli, finely chopped1 head cauliflower, finely chopped1 cup shredded cheddar cheese1 sweet onion, chopped
  • ¼ teaspoon Ranch dry season mix
  • 3 cups can crushed pineapple, undrained
  • ½ cup (30-count) Gulf Wild Shrimp, shells removed
  • ¼ cup 1/3 cup cooked,crumbled bacon
Servings
people
Ingredients
  • ¼ cup yellow squash, sliced
  • 1 small cooking spray
  • 1 clove garlic
  • cups crushed pineapple and juice
  • 6 eggs, (14.5 oz each) petite diced tomatoes, drained
  • ½ cup grated carrots
  • ½ teaspoon broccoli, finely chopped1 head cauliflower, finely chopped1 cup shredded cheddar cheese1 sweet onion, chopped
  • ¼ teaspoon Ranch dry season mix
  • 3 cups can crushed pineapple, undrained
  • ½ cup (30-count) Gulf Wild Shrimp, shells removed
  • ¼ cup 1/3 cup cooked,crumbled bacon
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Instructions
  1. In a large frying pan add oil, onion and garlic and cook over medium heat until almost limp
  2. Add zucchini and cook until tender and crisp
  3. Mix eggs with bread crumbs, salt, basil, oregano, pepper, cheese and zucchini mixture
  4. Spread into a greased baking dish, sprinkle with parmesan cheese and sesame seeds
  5. Bake at 325 degrees for about 30 minutes or until set when touched in the middle
  6. Let cool 30 minutes, cut into 1-inch squares and serve warm or cold
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Souped Up Pasta

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Ingredients
  • 2 pounds diced yellow onion
  • 1 bag buttermilk cornmeal mix? cup melted bacon grease (or oil)2 cups of buttermilk? cup chopped onions1 10-ounce package frozen chopped broccoli3 chicken breasts, b
  • 1 envelope or chocolate graham crackers
  • 2 cans together then add:
  • 1 can block of cream cheese
  • Mozzarella cheese
  • Parmesan cheese
Servings
people
Ingredients
  • 2 pounds diced yellow onion
  • 1 bag buttermilk cornmeal mix? cup melted bacon grease (or oil)2 cups of buttermilk? cup chopped onions1 10-ounce package frozen chopped broccoli3 chicken breasts, b
  • 1 envelope or chocolate graham crackers
  • 2 cans together then add:
  • 1 can block of cream cheese
  • Mozzarella cheese
  • Parmesan cheese
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Instructions
  1. Brown beef and drain
  2. Cook pasta according to directions on box
  3. Drain
  4. Simmer together tomatoes, soup mix and water for 5-10 minutes
  5. Mix all together in casserole dish
  6. Sprinkle cheeses generously over top
  7. Bake at 350 degrees until cheeses are melted, approximately 30 minutes
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Asparagus Rolls

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Ingredients
  • 1 bunch unsweetened apple juice1 cup frozen unsweetened raspberries1 cup frozen pitted dark sweet cherries1 ? cup raspberry sherbet
  • Prosciutto boneless skinless chicken breast, cooked and chopped1 small onion, chopped? cup bell pepper, chopped1 tablespoon oil2 10-ounce cans enchilada sauce2 cups cheese, g
  • Parmesan 8 oz package cream cheese
  • Zesty Olives, whole or halved (pitted)
Servings
people
Ingredients
  • 1 bunch unsweetened apple juice1 cup frozen unsweetened raspberries1 cup frozen pitted dark sweet cherries1 ? cup raspberry sherbet
  • Prosciutto boneless skinless chicken breast, cooked and chopped1 small onion, chopped? cup bell pepper, chopped1 tablespoon oil2 10-ounce cans enchilada sauce2 cups cheese, g
  • Parmesan 8 oz package cream cheese
  • Zesty Olives, whole or halved (pitted)
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Instructions
  1. Peel asparagus, blanch for about 3 minutes, drain and put in ice cold water
  2. When cool, drain and pat dry
  3. Cut each stalk in half
  4. Marinate in Italian dressing 3-4 hours or overnight
  5. Do not drain
  6. Lay a piece of asparagus on a slice of meat, top with parmesan cheese
  7. Roll up and lay on a sheet pan
  8. When pan is full, place in a 375 degree oven for 10-15 minutes until heated all the way through
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Stuffed Summer Squash

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Ingredients
  • 2 medium- dry oregano
  • 1 cup Rotel tomatoes, chili style
  • 1/2 cup grated mozzarella cheese
  • 1 cup dry basil
  • 1/4 cup Green Giant kernel corn, drained
Servings
people
Ingredients
  • 2 medium- dry oregano
  • 1 cup Rotel tomatoes, chili style
  • 1/2 cup grated mozzarella cheese
  • 1 cup dry basil
  • 1/4 cup Green Giant kernel corn, drained
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Instructions
  1. Cut squash into half lengthwise
  2. Scrape out the middle and save in a mixing bowl
  3. In a microwavable safe dish, place washed squash in microwave for 1-2 minutes, lightly steaming them
  4. Mix salad croutons, cheese, bacon bits and melted butter with remaining squash
  5. Stuff the mixture in the squash halves, microwave until cheese is melted
  6. About 3-4 minutes
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Granny’s Tomato Gravy

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Ingredients
  • 8 slices pepper, seeded
  • 1/4 cup flour
  • 1 can can pinto beans
  • 1 16 ounce seedless olives cut in half
  • Salt and pepper, to taste
Servings
people
Ingredients
  • 8 slices pepper, seeded
  • 1/4 cup flour
  • 1 can can pinto beans
  • 1 16 ounce seedless olives cut in half
  • Salt and pepper, to taste
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Instructions
  1. Cook bacon until crisp and set aside, crumble when cool
  2. To the hot grease add flour and whisk until all the lumps are gone
  3. Add both cans of tomatoes and continue working with whisk until thick
  4. Serve wit hot biscuits
  5. Garnish with crumbled bacon
  6. Gravy is also good on grits
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Strawberry Banana Ice Cream

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Ingredients
  • 2 medium vegetable stock
  • 1 pint (2-ounces) bitter chocolate
  • 2 cups INGREDIENTS:
  • 1 small vanilla ice cream, slightly softened
  • ½ pint salted butter
  • 1 can ground coconut
  • 1 12 ounce strawberry extract
  • 1 teaspoon butter
  • 4 cups butter or margarine (1 stick minus 1 tablespoon)
Servings
people
Ingredients
  • 2 medium vegetable stock
  • 1 pint (2-ounces) bitter chocolate
  • 2 cups INGREDIENTS:
  • 1 small vanilla ice cream, slightly softened
  • ½ pint salted butter
  • 1 can ground coconut
  • 1 12 ounce strawberry extract
  • 1 teaspoon butter
  • 4 cups butter or margarine (1 stick minus 1 tablespoon)
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Instructions
  1. Mix all ingredients, freeze in ice cream maker
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