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Peach Muffins

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Ingredients
  • 1 cup box instant vanilla pudding2 small cans crushed pineapple, one drained and one un-drained8-ounces sour cream1 tablespoon sugar8-ounce carton Cool Whip1 pie shell,
Servings
people
Ingredients
  • 1 cup box instant vanilla pudding2 small cans crushed pineapple, one drained and one un-drained8-ounces sour cream1 tablespoon sugar8-ounce carton Cool Whip1 pie shell,
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Instructions
  1. Put peaches in a bowl and sprinkle with light brown sugar; set aside
  2. Cream butter and sugar and add beaten egg yolk; blend well
  3. Sift dry ingredients together and add alternately with milk
  4. Beat egg
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Peanut Butter Muffins

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Course Breads
Servings
people
Ingredients
  • ? cup pork chops1 box Spanish rice1 can tomatoes, diced1 can mushroom soup
Course Breads
Servings
people
Ingredients
  • ? cup pork chops1 box Spanish rice1 can tomatoes, diced1 can mushroom soup
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Instructions
  1. Mix flour, oats, Splenda?, baking powder, cinnamon and salt in a bowl
  2. Add milk and egg
  3. Stir in peanut butter
  4. Mix until well combined
  5. Pour into greased muffin tin
  6. Bake at 400 degrees for 20-25 min
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Pecan Muffins

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Ingredients
  • 1 cup scalloped potatoes or 1 ? to 2 cups thinly sliced potatoes1 4-ounce pack sliced pepperoni1 16-ounce can tomatoes1 ? cup water? teaspoon oregano leaves1 4-ounc
Servings
people
Ingredients
  • 1 cup scalloped potatoes or 1 ? to 2 cups thinly sliced potatoes1 4-ounce pack sliced pepperoni1 16-ounce can tomatoes1 ? cup water? teaspoon oregano leaves1 4-ounc
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Instructions
  1. Stir all ingredients together
  2. Fill miniature muffin cups and bake at 350 degrees for 15 minutes
  3. Makes 35-40 muffins
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Quick and Zesty Orange Rolls

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Course Breads
Servings
people
Ingredients
  • 1 8 count twist noodles, uncooked2 medium tomatoes, diced1 small can black olives, drained1 small can mushrooms, drained
Course Breads
Servings
people
Ingredients
  • 1 8 count twist noodles, uncooked2 medium tomatoes, diced1 small can black olives, drained1 small can mushrooms, drained
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Instructions
  1. Gradually add orange juice to moisten confectioners? sugar to icing consistency (about 1⁄4 to 1⁄2 cup juice)
  2. Stir sugar and juice until sugar is dissolved in juice
  3. Spoon or drizzle icing
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Pumpkin Swirl Bread

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Course Breads
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Ingredients
  • 1 8 ounce package cream cheese, softened
Course Breads
Servings
people
Ingredients
  • 1 8 ounce package cream cheese, softened
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Instructions
  1. Preheat oven to 350 degrees
  2. Lightly grease and flour a 5x9-inch loaf pan
  3. Blend cream cheese, 1⁄4 cup sugar and 1 egg
  4. Set aside
  5. Combine flour, 11⁄2 cups white sugar, baking soda, salt,
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Pumpkin Pecan Bread

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Course Breads
Co-op Baldwin EMC
Servings
people
Ingredients
  • 2 cups 2 Samuel 13:8? cup 1 Samuel 30:125 teaspoons Galatians 5:9? teaspoon Mark 9:50? teaspoon 1 Kings 10:103 tablespoons Proverbs 30:33? cup Jeremiah 6:20<br /
Course Breads
Co-op Baldwin EMC
Servings
people
Ingredients
  • 2 cups 2 Samuel 13:8? cup 1 Samuel 30:125 teaspoons Galatians 5:9? teaspoon Mark 9:50? teaspoon 1 Kings 10:103 tablespoons Proverbs 30:33? cup Jeremiah 6:20<br /
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Instructions
  1. Preheat oven to 350 degrees
  2. Combine dry ingredients in a bowl, set aside
  3. In another bowl, stir together the eggs, pumpkin, oil, water and vanilla; mix well
  4. Stir into the dry ingredients just until
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Sour Cream Cornbread

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Course Breads
Co-op Pea River EC
Servings
people
Ingredients
  • 1 cup yellow cake mix1 cup sour cream? cup canola oil
Course Breads
Co-op Pea River EC
Servings
people
Ingredients
  • 1 cup yellow cake mix1 cup sour cream? cup canola oil
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Instructions
  1. Combine ingredients
  2. Pour into greased 9x9-inch pan
  3. Bake at 375 degrees for 35 minutes or more
  4. NOTE: If thinner consistency is needed, use a little water

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Spiced Zucchini Bread

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Course Breads
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Ingredients
  • 3 cups box instant sugar-free vanilla pudding mix1 small tub Country Time? sugar-free lemonade mix1 ? cups skim milk1 8-ounce tub light Cool Whip?2 graham cracker pie crusts
Course Breads
Servings
people
Ingredients
  • 3 cups box instant sugar-free vanilla pudding mix1 small tub Country Time? sugar-free lemonade mix1 ? cups skim milk1 8-ounce tub light Cool Whip?2 graham cracker pie crusts
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Instructions
  1. Combine flour, soda, salt, powder, cinnamon and pecans in a mixer; then add eggs, sugar, applesauce and vanilla until creams
  2. Stir in zucchini and pineapple until moistened
  3. Spoon batter into well gre
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Spiced Raisin-Nut Bread

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Course Breads
Servings
people
Ingredients
  • 1 ? cups brown sugar? cup oil2 eggs1 teaspoon vanilla1 cup sour cream2 cups self-rising flour1 cup raisins, optional1 cup nuts, chopped? cup sugar1 t
Course Breads
Servings
people
Ingredients
  • 1 ? cups brown sugar? cup oil2 eggs1 teaspoon vanilla1 cup sour cream2 cups self-rising flour1 cup raisins, optional1 cup nuts, chopped? cup sugar1 t
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Instructions
  1. Sift flour once; measure, add baking powder, salt, granulated sugar, cinnamon, allspice and nutmeg; Sift again and add brown sugar
  2. Combine egg and milk and add to flour mixture
  3. Add shortening and mi
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Sweet Alabama Cornbread

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Course Breads
Servings
people
Ingredients
  • 1 cup pie shell1 bottle Hormel? Real Bacon Bits 2 or 3 tomatoes, chopped? large-sized Vidalia onion, chopped2 cups sharp cheddar cheese?-1 cup mayonnaise (enough to bind
Course Breads
Servings
people
Ingredients
  • 1 cup pie shell1 bottle Hormel? Real Bacon Bits 2 or 3 tomatoes, chopped? large-sized Vidalia onion, chopped2 cups sharp cheddar cheese?-1 cup mayonnaise (enough to bind
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Instructions
  1. Preheat oven to 350 degrees
  2. Lightly grease and flour a 9x13-inch baking dish
  3. Using a wooden spoon, stir together sugar, brown sugar, eggs and oil in a medium bowl until smooth
  4. Stir in flour and van
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