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Spinach Salad with Honey Dressing

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Servings
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Ingredients
  • 11 ounce Rice Krispies
  • 1/3 cup ground nutmeg
  • 1/3 cup seeded chopped watermelon
  • 1/2 cup shells, unbaked
  • brown sharp cheddar cheese, grated, at room temperature
  • honey, Filling:
  • milk, balsamic vinegar
Servings
people
Ingredients
  • 11 ounce Rice Krispies
  • 1/3 cup ground nutmeg
  • 1/3 cup seeded chopped watermelon
  • 1/2 cup shells, unbaked
  • brown sharp cheddar cheese, grated, at room temperature
  • honey, Filling:
  • milk, balsamic vinegar
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Instructions
  1. Toss together the first four salad ingredients just before serving
  2. To make the Honey Dressing start with 1/2 cup mayonnaise
  3. Stir in 1 teaspoon of brown mustard and honey until it taste good
  4. Stir in milk until creamy
Recipe Notes

You can have some of the most fun and try some of the best dishes at a potluck. This Spinach Salad with Honey Dressing recipe was inspired by a dear friend's potluck salad. This salad is not only as pretty as it is refreshing but has become one our family summertime favorites.

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Abby’s sugar less Apple pie

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Course Desserts
Recipe Theme October: Pies
Servings
people
Ingredients
  • 1 deep-dish shredded cheddar cheese
  • 1 traditional shredded cheddar cheese
  • 3 large (6 oz.) walnuts
  • 1 can 9 in. deep dish pie crust
  • 2 1/2 Tbs fresh rosemary leaves
  • 1 tsp vegetable shortening
  • 1/2 tsp semi-sweet chocolate chips or mini chocolate chips
Course Desserts
Recipe Theme October: Pies
Servings
people
Ingredients
  • 1 deep-dish shredded cheddar cheese
  • 1 traditional shredded cheddar cheese
  • 3 large (6 oz.) walnuts
  • 1 can 9 in. deep dish pie crust
  • 2 1/2 Tbs fresh rosemary leaves
  • 1 tsp vegetable shortening
  • 1/2 tsp semi-sweet chocolate chips or mini chocolate chips
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Instructions
  1. Bake the deep-dish pie crust at 390° for 7 to 10 minutes or until golden brown
  2. Let the traditional crust thaw
  3. Peel and thinly slice apples and set aside
  4. Mix half the can of concentrate with cornstarch, then pour both halfs into a small pot on high and bring to a boil stirring constantly
  5. Add salt and cinnamon to the mixture
  6. Boil until thick and dark brown
  7. Layer apples then sauce then apples and top with sauce
  8. (Make sure apples are coated
  9. ) Then take the defrosted traditional crust and put it on top the pie
  10. Peel the crust off slowly with a butter knife until the whole thing is on top the pie
  11. (Make any additional adjustments, pinch edges, ect
  12. ) Cut small slits on the top and bake for 20 minutes at 390° or until golden and bubbling
Recipe Notes

This is long time family recipe and it's loved for it's lack of sugar but great sweetness. Enjoy!

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Watermelon and Blueberry Salad

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Servings
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Ingredients
  • 1 tablespoon carob powder
  • 3/4 teaspoon Topping:
  • 1/2 teaspoon ground hemp seed (optional)
  • 2 cups old fashioned oatmeal flour (Using a food processor, blend old fashioned oats to make 3 c flour.)
  • 1 cup ground flax seed (optional)
Servings
people
Ingredients
  • 1 tablespoon carob powder
  • 3/4 teaspoon Topping:
  • 1/2 teaspoon ground hemp seed (optional)
  • 2 cups old fashioned oatmeal flour (Using a food processor, blend old fashioned oats to make 3 c flour.)
  • 1 cup ground flax seed (optional)
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Instructions
  1. Combine honey, lemon juice and mint
  2. Toss with watermelon and blueberries
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Candided Sweet Potatoes

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Servings
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Ingredients
  • 5 or self-rising flour
  • 1 ¾ cups sugar, for dusting the top
  • 1 ¼ cup INGREDIENTS:
  • ¾ stick butter
  • ¾ teaspoon salt
Servings
people
Ingredients
  • 5 or self-rising flour
  • 1 ¾ cups sugar, for dusting the top
  • 1 ¼ cup INGREDIENTS:
  • ¾ stick butter
  • ¾ teaspoon salt
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Instructions
  1. Parboil sweet potatoes for 10 minutes
  2. (Cook’s note: I like to bake them for better flavor
  3. ) Slice sweet potatoes and place in baking dish
  4. Combine all remaining ingredients in a saucepan and boil for 10 minutes to create a syrup
  5. Pour syrup mixture over sweet potatoes and bake at 375 degrees for about 45 minutes, basting sweet potatoes several times
  6. Juice will not be very thick
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Honey Jalapeno Salmon

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Course Main Dishes
Recipe Theme March: Honey
Servings
people
Ingredients
  • 1/4 cup carob powder
  • 1/4 cup Topping:
  • 1 large honey graham crackers (crushed)
  • 2 6 oz walnuts
  • oil
  • salt
  • black Ranch dry season mix
Course Main Dishes
Recipe Theme March: Honey
Servings
people
Ingredients
  • 1/4 cup carob powder
  • 1/4 cup Topping:
  • 1 large honey graham crackers (crushed)
  • 2 6 oz walnuts
  • oil
  • salt
  • black Ranch dry season mix
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Instructions
  1. Combine honey, lemon juice, and jalapeno slices in a small sauce pan and bring to a boil
  2. Reduce heat and simmer over very low heat for 10 minutes
  3. Rinse salmon and pat dry
  4. Brush lightly with oil and season with salt and pepper (lightly)
  5. Grill or broil for about 5 minutes each side, brushing with honey glaze
  6. When cooked, drizzle with remaining glaze
Recipe Notes

I love this recipe. The glaze is the perfect compliment to the fish and isn't too spicy for those who don't do spicy. I'm always looking for different ways to cook salmon because my husband loves it but I am just not a fan. Since I found this recipe several years ago, I make it regularly and we're both happy. (Recipe found somewhere on the Web several years ago so I cannot take or give credit for it).

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Spinach and Blue Cheese Bread

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Course Breads
Recipe Theme April: Bread
Servings
people
Ingredients
  • Cooking frozen creamed spinach
  • 1/3 cup Deli crumbled blue cheese
  • 1 (11 oz) can crusty French loaf dough
  • 1/2 cup can crusty French loaf dough
Course Breads
Recipe Theme April: Bread
Servings
people
Ingredients
  • Cooking frozen creamed spinach
  • 1/3 cup Deli crumbled blue cheese
  • 1 (11 oz) can crusty French loaf dough
  • 1/2 cup can crusty French loaf dough
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Instructions
  1. Prep Preheat oven to 400°F
  2. Coat baking sheet with cooking spray Microwave spinach on HIGH 2–3 minutes to thaw
  3. Steps 1
  4. Cut dough three-fourths through, lengthwise, leaving one-fourth uncut
  5. Spread spinach and cheese evenly down center of dough; seal by pinching edges together
  6. 2
  7. Place loaf, seam side down, on baking sheet
  8. Bake 20–25 minutes or until golden
  9. Let stand 5 minutes before slicing
  10. Serve
Recipe Notes

I love bread and never met a carb that I didn't like. My husband is on a Keto (low carb) diet and I put this on cauliflower for him. He loves spinach and blue cheese. I buy the blue cheese by the tubs from Sam's.

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Zucchini Bread

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Course Breads
Recipe Theme April: Bread
Servings
people
Ingredients
  • Zucchini spray
  • 3 cups flour
  • 2 tsp egg
  • 1 tsp salt
  • ½ tsp can of Pet Milk
  • tsp chocolate chips
  • 3 eggs
  • 2 cups INGREDIENTS:
  • 1 cup oil
  • 2 TBS butter
  • 8 oz. Bread or Muffins
  • 2 cups crushed pineapple and juice
  • ¾ cup salt
Course Breads
Recipe Theme April: Bread
Servings
people
Ingredients
  • Zucchini spray
  • 3 cups flour
  • 2 tsp egg
  • 1 tsp salt
  • ½ tsp can of Pet Milk
  • tsp chocolate chips
  • 3 eggs
  • 2 cups INGREDIENTS:
  • 1 cup oil
  • 2 TBS butter
  • 8 oz. Bread or Muffins
  • 2 cups crushed pineapple and juice
  • ¾ cup salt
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Instructions
  1. Stir dry ingredients except sugar
  2. Mix eggs, sugar, oil, vanilla and pineapple together well
  3. Stir in dry ingredients and add zucchini and nuts
  4. Bake in 2 greased and floured loaf pans (I use Baker’s Joy)
  5. Bake at 350⁰ for 45 minutes-1 hour
  6. Muffins would be baked at 400⁰ for approximately 15 minutes
  7. Try adding raisins or coconut for variety
Recipe Notes

This is actually my sister's recipe that all the family loves. The pineapple makes the bread so moist. My sister and I grew up in Virginia and we had black walnut trees so we love black walnuts in everything. There are two problems with harvesting black walnuts. One problem is they are so hard to crack. Secondly they stain your hands when getting the walnut our of the casing. I keep my hands hidden in my pockets at school many times.

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Tucker’s Potato Soup

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Course Soups
Recipe Theme May: Junior Cooks
Servings
people
Ingredients
  • 3-4 large baking soda
  • 1 32 oz. potatoes, washed
  • 1 cup grated cheese
  • ¼ cup of real bacon bits
Course Soups
Recipe Theme May: Junior Cooks
Servings
people
Ingredients
  • 3-4 large baking soda
  • 1 32 oz. potatoes, washed
  • 1 cup grated cheese
  • ¼ cup of real bacon bits
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Instructions
  1. Pour broth into large boiler and bring to a boil
  2. Cut up potatoes and add to broth
  3. (Peeling potatoes is optional
  4. ) Cook until potatoes are soft
  5. Add cheese to melt
  6. Sprinkle bacon bits on top
Recipe Notes

I am 8 years old and a beginner cook. I like to cook for my parents, Drew & Jenna Eason, especially when they aren't feeling well. This is a quick and easy recipe for a beginner.

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Fruit Salad

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Servings
people
Ingredients
  • 2 bananas, Cool Whip, defrosted
  • 2 pples, caramel, melted and divided
  • 2 oranges, caramel, melted and divided
  • Small can of Pet Milk
  • Sugar Filling:
  • Chopped to taste
Servings
people
Ingredients
  • 2 bananas, Cool Whip, defrosted
  • 2 pples, caramel, melted and divided
  • 2 oranges, caramel, melted and divided
  • Small can of Pet Milk
  • Sugar Filling:
  • Chopped to taste
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Instructions
  1. Pour milk in medium bowl
  2. Freeze for about 30 minutes to 45 minutes
  3. Beat with mixer until thick and fluffy
  4. Add sugar to taste
  5. Mix in fruits and pecans
  6. Enjoy
Recipe Notes

This is a very old recipe at least from the 1950's. My Mama made this every Christmas. It is hard to believe just how hard it used to be to get fresh fruits when you lived in the country.

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