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Strawberry Layer Cake

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Course Desserts
Co-op Wiregrass EC
Servings
people
Ingredients
  • 1 box can cream style sweet corn
  • 3/4 cup crusts (two):
  • 1/8 teaspoon sliced peaches
  • 2 cups zucchini squash, sliced
  • 3/4 cup jar sauerkraut, rinsed and well drained
  • heavy cream
  • 4 ounces mini chocolate chips
  • 2 teaspoons milk
  • Parmigiano Reggiano cheese, finely grated
  • 12 medium 3 red apples
  • 1/4 cup crusts (two):
Course Desserts
Co-op Wiregrass EC
Servings
people
Ingredients
  • 1 box can cream style sweet corn
  • 3/4 cup crusts (two):
  • 1/8 teaspoon sliced peaches
  • 2 cups zucchini squash, sliced
  • 3/4 cup jar sauerkraut, rinsed and well drained
  • heavy cream
  • 4 ounces mini chocolate chips
  • 2 teaspoons milk
  • Parmigiano Reggiano cheese, finely grated
  • 12 medium 3 red apples
  • 1/4 cup crusts (two):
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Instructions
  1. Grease and flour three 9-inch round cake pans
  2. Preheat oven to temperature recommended on package
  3. Prepare cake mix per package directions, decreasing water by 1/3 cup and adding preserves and food coloring
  4. Divide batter evenly between pans
  5. Bake until toothpick inserted in center comes out clean
  6. It will take 5 to 10 minutes less time than listed on package because layers are thinner
  7. Cool 10 minutes in pan on wire rack
  8. Turn out onto wire rack to cool completely
  9. Cream together cream cheese and milk until smooth
  10. Gradually, add heavy cream and whip to soft peaks, scraping bowl as needed
  11. Add confectioner's sugar gradually, whipping to stiff peaks
  12. Assemble and frost cake
  13. Place strawberry halves evenly around base and outer edge of cake top of berry to bottom and outside respectively
  14. Drizzle preserve, warmed slightly if necessary, over berries on top of cake
  15. Serves 12
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Caramel Rum Fondue

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Servings
people
Ingredients
  • 1 bag boxes lemon or lime sugar-free gelatin1 cup miniature marshmallows1 16-ounce can unsweetened crushed pineapple, undrained2 large apples, cut in bite-size chunks1 cup
  • 2/3 cup the Caramel Sauce
  • 1/2 cup tomato cut in bite-size chunks
  • 2 teaspoons cooked apple pulp4 cups sugar2 teaspoons ground cinnamon
Servings
people
Ingredients
  • 1 bag boxes lemon or lime sugar-free gelatin1 cup miniature marshmallows1 16-ounce can unsweetened crushed pineapple, undrained2 large apples, cut in bite-size chunks1 cup
  • 2/3 cup the Caramel Sauce
  • 1/2 cup tomato cut in bite-size chunks
  • 2 teaspoons cooked apple pulp4 cups sugar2 teaspoons ground cinnamon
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Instructions
  1. Combine caramels and cream in slow cooker
  2. Cover and cook on low until the caramels have melted, about 1 1/2 hours
  3. Stir in marshmallows and rum flavoring until well blended
  4. Cover and continue cooking for about 30 minutes longer
  5. Serve with apple wedges, pound cake cubes, or bananas (or over ice cream!)
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?Too Much Squash? Relish

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Course Side Dishes
Co-op Wiregrass EC
Servings
people
Ingredients
  • 12 cups bacon fat or shortening4 tablespoons flour3 cups milk1 cup chicken stock1 8-ounce package vermicelli or thin spaghetti1 quart chicken, cooked and diced<br /
Course Side Dishes
Co-op Wiregrass EC
Servings
people
Ingredients
  • 12 cups bacon fat or shortening4 tablespoons flour3 cups milk1 cup chicken stock1 8-ounce package vermicelli or thin spaghetti1 quart chicken, cooked and diced<br /
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Instructions
  1. Combine all ingredients in a large non-aluminum kettle
  2. Bring to a boil, then simmer for 1/2 hour
  3. Put in jars immediately and seal
  4. Makes about 4 pints
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Apple Butter

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Servings
people
Ingredients
  • 2 quarts margarine12 ounces chocolate chips, recommended: Hershey?s? mini chips dark chocolate1 teaspoon vanilla12 ounces colored mini marshmallows1 cup pecans, minced
Servings
people
Ingredients
  • 2 quarts margarine12 ounces chocolate chips, recommended: Hershey?s? mini chips dark chocolate1 teaspoon vanilla12 ounces colored mini marshmallows1 cup pecans, minced
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Instructions
  1. Measure pulp, add sugar and spices
  2. Cook over medium heat 15 minutes, stirring constantly
  3. Pour into sterilized hot jars
  4. Adjust caps and process 10 minutes in boiling water bath
  5. Makes 5 pints
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Apple Nut Bread

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Course Breads
Co-op Wiregrass EC
Servings
people
Ingredients
  • 3 cups skinless salmon fillets, ? to 1-inch thickSalt and ground black pepper? cup red jalapeno jelly3 medium oranges, seeded, peeled and coarsely chopped1 medium grapefru
Course Breads
Co-op Wiregrass EC
Servings
people
Ingredients
  • 3 cups skinless salmon fillets, ? to 1-inch thickSalt and ground black pepper? cup red jalapeno jelly3 medium oranges, seeded, peeled and coarsely chopped1 medium grapefru
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Instructions
  1. Mix together flour, baking soda, baking powder, cinnamon and sugar
  2. Start mixer at low speed and add salad oil, eggs, chopped apples and nuts to the dry mixture
  3. Bake in two medium size loaf pans for
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Baked Chimichangas

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Course Main Dishes
Co-op Wiregrass EC
Servings
people
Ingredients
  • 2 pounds field peas with snaps, drained2 cans shoe peg corn, drained1 bottle zesty Italian salad dressing1 bunch green onions, chopped2 cans Rotel, un-drained1 tablespoons
Course Main Dishes
Co-op Wiregrass EC
Servings
people
Ingredients
  • 2 pounds field peas with snaps, drained2 cans shoe peg corn, drained1 bottle zesty Italian salad dressing1 bunch green onions, chopped2 cans Rotel, un-drained1 tablespoons
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Instructions
  1. Trim fat from pork, cut pork into 2-inch pieces
  2. Combine pork, water and next five ingredients in a saucepan, bring to a boil
  3. Cover, reduce heat and simmer 30 minutes
  4. Uncover, cook over medium-low h
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Blueberry Delight

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Course Desserts
Co-op Wiregrass EC
Servings
people
Ingredients
  • 1 ? cups finely crushed saltines (about 22 crackers)1 teaspoon salt, seasoned salt? teaspoon celery salt? teaspoon garlic salt4 catfish fillets, about 8-ounces each? c
Course Desserts
Co-op Wiregrass EC
Servings
people
Ingredients
  • 1 ? cups finely crushed saltines (about 22 crackers)1 teaspoon salt, seasoned salt? teaspoon celery salt? teaspoon garlic salt4 catfish fillets, about 8-ounces each? c
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Instructions
  1. Mix flour, margarine, and pecans
  2. Spread on bottom of a 9x12-inch dish
  3. Bake at 350 degrees for 30 minutes or until lightly brown
  4. Cool
  5. Cream sugar and cream cheese, add Cool Whip? and mix again
  6. Spr
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Blueberry Dream Dessert

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Course Desserts
Co-op Wiregrass EC
Servings
people
Ingredients
  • 1 cup margarine
  • ? cup cans black beans (drained)
  • 1 stick melted butter, plus 4 tablespoons
  • 1 cup INGREDIENTS:
  • 1 8 ounce mini chocolate chips
  • 1 8 ounce Karo Dark Corn Syrup
  • 1 21 ounce NAVEL* (boil 1 cup water, add 3 oz orange Jell-O, 2 oz vodka, 6 oz peach schnapps
Course Desserts
Co-op Wiregrass EC
Servings
people
Ingredients
  • 1 cup margarine
  • ? cup cans black beans (drained)
  • 1 stick melted butter, plus 4 tablespoons
  • 1 cup INGREDIENTS:
  • 1 8 ounce mini chocolate chips
  • 1 8 ounce Karo Dark Corn Syrup
  • 1 21 ounce NAVEL* (boil 1 cup water, add 3 oz orange Jell-O, 2 oz vodka, 6 oz peach schnapps
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Instructions
  1. Mix flour, pecans, and butter with a pastry blender or by hand
  2. Press in bottom of pan and bake at 350 degrees for 20 minutes or until light brown
  3. Remove from oven and let cool
  4. With a mixer, beat to add
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Cauliflower-Tomato Bake

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Course Main Dishes
Co-op Wiregrass EC
Servings
people
Ingredients
  • 2 cups 3 quail (3 if available)2 tablespoons butter1 cup milkSalt to tasteMexican medium Texas-size flour tortillas (as many as needed)
Course Main Dishes
Co-op Wiregrass EC
Servings
people
Ingredients
  • 2 cups 3 quail (3 if available)2 tablespoons butter1 cup milkSalt to tasteMexican medium Texas-size flour tortillas (as many as needed)
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Instructions
  1. Bring water and salt to a boil in a large saucepan; add cauliflower, cover and return to a boil
  2. Reduce heat and cook 10 minutes or until tender
  3. Cut tomatoes into eighths and arrange with cauliflower
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Cheeseburger Casserole

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Course Main Dishes
Co-op Wiregrass EC
Servings
people
Course Main Dishes
Co-op Wiregrass EC
Servings
people
Votes: 0
Rating: 0
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Instructions
  1. Brown ground beef and onions in iron skillet
  2. Drain off grease
  3. Stir black pepper, salt, catsup and tomato sauce into meat mixture
  4. Heat thoroughly
  5. Sprinkle cheddar cheese onto mixture
  6. Place slices
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