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Blueberry Crisp

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Course Desserts
Co-op Cullman EC
Servings
people
Ingredients
  • Filling: (5 ounces) boneless chicken1 package (3 ounces) cream cheese, softened
Course Desserts
Co-op Cullman EC
Servings
people
Ingredients
  • Filling: (5 ounces) boneless chicken1 package (3 ounces) cream cheese, softened
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Instructions
  1. In an 8-inch greased square baking dish, toss together all ingredients for filling until well blended
  2. In a medium bowl combine flour, sugar, baking powder and salt
  3. Make a well in the center and add
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Blueberry Salad Jell-O?

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Course Desserts
Co-op Baldwin EMC
Servings
people
Ingredients
  • 2 packs Boston Butt roast
Course Desserts
Co-op Baldwin EMC
Servings
people
Ingredients
  • 2 packs Boston Butt roast
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Instructions
  1. Mix jello in boiling water until dissolved
  2. Add pineapple and blueberries (and water if using fresh berries)
  3. Pour into a 9x13-inch glass dish and chill until congealed
  4. Combine cream cheese, sour cre
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Blueberry French Toast

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Course Desserts
Servings
people
Ingredients
  • 1 loaf venison, cut into strips
Course Desserts
Servings
people
Ingredients
  • 1 loaf venison, cut into strips
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Instructions
  1. Sauce:
    1 cup sugar
    2 tablespoons cornstarch
    1 cup water
    1 cup blueberries, fresh or frozen
    1 tablespoon butter

    In a small saucepan, combine sugar, cornstarch
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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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Blueberry Yum Yum

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Course Desserts
Co-op Cullman EC
Servings
people
Ingredients
  • 2 ?-3 cups ground beef, browned and drained2 cans Castleberry barbecue pork2 cans chicken2 cans stewed tomatoes2 cans creamed corn1 large onion, chopped2 tables
Course Desserts
Co-op Cullman EC
Servings
people
Ingredients
  • 2 ?-3 cups ground beef, browned and drained2 cans Castleberry barbecue pork2 cans chicken2 cans stewed tomatoes2 cans creamed corn1 large onion, chopped2 tables
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Instructions
  1. Combine blueberries, 1 cup sugar, and water in a medium saucepan; cook over low heat until berries soften
  2. Combine cornstarch and three tablespoons water in a small mixing bowl; stir well
  3. Add to blue
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Broccoli Cheese Souffle (low fat)

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Course Desserts
Co-op Baldwin EMC
Servings
people
Ingredients
  • 2 cups green peppers, tops removed and seeded1 pound lean ground beef? cup raw rice? cup water? cup chopped onion? teaspoon salt1
Course Desserts
Co-op Baldwin EMC
Servings
people
Ingredients
  • 2 cups green peppers, tops removed and seeded1 pound lean ground beef? cup raw rice? cup water? cup chopped onion? teaspoon salt1
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Instructions
  1. Preheat oven to 425 degrees
  2. Butter a 1-quart souffl? dish
  3. Cook broccoli florets until tender but not mush
  4. When cool, drain and puree in a food processor
  5. In a heavy saucepan, saut? the onion in oli
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Butterscotch Coffee Cake

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Course Desserts
Servings
people
Ingredients
  • 2 cups white shoepeg corn, drained1 cup salsa2 8-ounce tubs whipped cream cheese2 cups finely shredded mild cheddar cheese1 can Rotel tomatoes, drained? cup mayonnaise
Course Desserts
Servings
people
Ingredients
  • 2 cups white shoepeg corn, drained1 cup salsa2 8-ounce tubs whipped cream cheese2 cups finely shredded mild cheddar cheese1 can Rotel tomatoes, drained? cup mayonnaise
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Instructions
  1. Mix first 6 ingredients in a large bowl
  2. Beat well and add: eggs, oil, water and vanilla flavoring
  3. Pour 1/2 the batter into a 9x13-inch pan
  4. Top with 1/2 of topping mixture
  5. Pour remaining batter and
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Caramel Apple Bars

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Course Desserts
Co-op Pea River EC
Servings
people
Ingredients
  • Crust: Boston butt or pork roast Lawry?s? Seasoning Salt (to taste)? cup water? teaspoon garlic powder2-3 dashes hot salt? cup dark brown sugar1 tablespoon Wor
Course Desserts
Co-op Pea River EC
Servings
people
Ingredients
  • Crust: Boston butt or pork roast Lawry?s? Seasoning Salt (to taste)? cup water? teaspoon garlic powder2-3 dashes hot salt? cup dark brown sugar1 tablespoon Wor
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Instructions
  1. Crust: Cream butter, shortening and brown sugar until fluffy
  2. Add flour, oats, salt and baking soda and mix well
  3. Stir in pecans
  4. Set aside 2 cups
  5. Press remaining oat mixture into the bottom of an un
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Cappuccino-Chocolate Coffee Cake

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Servings
people
Ingredients
  • ? cup package orange gelatin
Servings
people
Ingredients
  • ? cup package orange gelatin
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Instructions
  1. Heat oven to 400 degrees
  2. Grease square pan, 8x8x2-inches
  3. Mix coconut, nuts, 1/4 cup sugar and 1 tablespoon butter; set aside
  4. Beat remaining ingredients except chocolate chips and coffee in large bo
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Caramel Gooey Bars

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Course Desserts
Co-op Arab EC
Servings
people
Ingredients
  • 1 package halves6 caramel candies, unwrapped6 squares milk chocolate candy bar, such as Hershey?
Course Desserts
Co-op Arab EC
Servings
people
Ingredients
  • 1 package halves6 caramel candies, unwrapped6 squares milk chocolate candy bar, such as Hershey?
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Instructions
  1. Mix together
  2. Separate 2⁄3 graham cracker mixture and pat on bottom of 8 x 8 inch buttered pan or similar size bowl
  3. Pour caramel mixture over graham cracker mixture
  4. Place in refrigerator for o
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