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Cappuccino-Chocolate Coffee Cake

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Course Desserts
Co-op Marshall-DeKalb EC
Servings
people
Ingredients
  • ? cup package orange gelatin
Course Desserts
Co-op Marshall-DeKalb EC
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-Marshmallow Pecan Logs

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Course Desserts
Co-op Cherokee EC
Servings
people
Ingredients
  • 1 16 ounce chicken (traditional or herb)2 14 ?-ounce cans fat-free chicken broth2 cups water1 tablespoon salt1 cup fat-free half-and-halfDash pepperDum
Course Desserts
Co-op Cherokee EC
Servings
people
Ingredients
  • 1 16 ounce chicken (traditional or herb)2 14 ?-ounce cans fat-free chicken broth2 cups water1 tablespoon salt1 cup fat-free half-and-halfDash pepperDum
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Instructions
  1. Combine first 3 ingredients in a large bowl; stir well
  2. Knead 10 minutes or until smooth (mixture will be dry)
  3. Shape into four 5-inch logs
  4. Cover and chill 3 hours


  5. Unwrap caramels; combi
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Church Windows

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Course Desserts
Co-op Dixie EC
Servings
people
Ingredients
  • 1 stick can crushed pineapple3 bananas, mashed1 cup sugar or Splenda?1 cup buttermilk1 large tub Cool Whip?1 cup chopped nuts
Course Desserts
Co-op Dixie EC
Servings
people
Ingredients
  • 1 stick can crushed pineapple3 bananas, mashed1 cup sugar or Splenda?1 cup buttermilk1 large tub Cool Whip?1 cup chopped nuts
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Instructions
  1. Melt margarine in large saucepan
  2. Add chocolate chips and stir constantly over low heat
  3. Add vanilla, pecans, and marshmallows
  4. Mix well
  5. Place on wax paper
  6. Make 4 rolls
  7. Wrap in foil and refrigerate
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Cinnamon Caramel Corn

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Course Desserts
Co-op Joe Wheeler EMC
Servings
people
Ingredients
  • 8 cups milk1 3-ounce package orange Jell-O?1 8-ounce carton sour cream
Course Desserts
Co-op Joe Wheeler EMC
Servings
people
Ingredients
  • 8 cups milk1 3-ounce package orange Jell-O?1 8-ounce carton sour cream
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Instructions
  1. Preheat oven to 350 degrees
  2. Spray jelly roll pan with nonstick cooking spray
  3. Place popcorn in large bowl
  4. Stir honey, margarine and cinnamon in small saucepan over low heat until margarine is melted
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Coconut Fruit Squares

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Course Desserts
Co-op Joe Wheeler EMC
Servings
people
Ingredients
  • 1 cup cream cheese, softned
Course Desserts
Co-op Joe Wheeler EMC
Servings
people
Ingredients
  • 1 cup cream cheese, softned
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Instructions
  1. Combine crumbs and butter
  2. Press firmly into 9-inch square glass baking dish
  3. Combine milk and juice in a large bowl
  4. Fold in whipped topping and 11⁄2 cups coconut
  5. Spread half the milk mixture
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Coffee Cake

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Course Desserts
Co-op Marshall-DeKalb EC
Servings
people
Ingredients
  • 1 box />5 tablespoons sugar2 tablespoons mayonnaise Salt, to taste Sweet pickles, to taste5 tablespoons vinegar
Course Desserts
Co-op Marshall-DeKalb EC
Servings
people
Ingredients
  • 1 box />5 tablespoons sugar2 tablespoons mayonnaise Salt, to taste Sweet pickles, to taste5 tablespoons vinegar
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Instructions
  1. Mix all ingredients together
  2. Pour into a greased and floured a tube pan
  3. Bake at 350 degrees for 50 minutes or until done
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Coffee Cake Muffins

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Course Desserts
Co-op South Alabama EC
Servings
people
Ingredients
  • Batter: acorn or golden acorn squash
Course Desserts
Co-op South Alabama EC
Servings
people
Ingredients
  • Batter: acorn or golden acorn squash
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Instructions
  1. Mix all batter ingredients together
  2. In another bowl, combine topping ingredients
  3. Fill muffin pans half full with half of the batter
  4. Sprinkle cinnamon mixture over each muffin and top with remaining
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Country Pineapple Casserole

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Course Desserts
Co-op Cherokee EC
Servings
people
Ingredients
  • ? cup package frozen hashbrowns8-ounces sour cream1 can cream of chicken soup1 stick margarine, melted? cup onions, minced2 cups cheese, grated and divided1 ? tea
Course Desserts
Co-op Cherokee EC
Servings
people
Ingredients
  • ? cup package frozen hashbrowns8-ounces sour cream1 can cream of chicken soup1 stick margarine, melted? cup onions, minced2 cups cheese, grated and divided1 ? tea
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Instructions
  1. In a mixing bowl, cream butter and sugar
  2. Add the eggs one at a time, beating well after each addition
  3. Stir in pineapple and lemon juice
  4. Fold in the cubed bread
  5. Pour into a greased 9x13-inch baking
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Cranapple Crunch

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Course Desserts
Co-op Clarke-Washington EMC
Servings
people
Ingredients
  • 3 packages peeled and chopped into 1-inch cubes1 clove garlic, minced1 small onion, diced3 tablespoons salt? cup butter? cup flour1 cup water1 can evaporate
Course Desserts
Co-op Clarke-Washington EMC
Servings
people
Ingredients
  • 3 packages peeled and chopped into 1-inch cubes1 clove garlic, minced1 small onion, diced3 tablespoons salt? cup butter? cup flour1 cup water1 can evaporate
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Instructions
  1. Mix first 5 ingredients together and set aside
  2. In a separate bowl, mix together: apples, cranberries, flour, and granulated sugar
  3. Butter a 9x11-inch glass casserole dish then pour fruit mixture in i
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Crumb Cup Cakes

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Course Desserts
Co-op Joe Wheeler EC
Servings
people
Ingredients
  • 2 cups Ritz? or HiHo? crackers, crumbled1 cup pecan meal3 eggs beaten 2 tablespoons water1 chopped onion1 minced clove garlic1 tablespoon dried parsley
Course Desserts
Co-op Joe Wheeler EC
Servings
people
Ingredients
  • 2 cups Ritz? or HiHo? crackers, crumbled1 cup pecan meal3 eggs beaten 2 tablespoons water1 chopped onion1 minced clove garlic1 tablespoon dried parsley
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Instructions
  1. Mix all batter ingredients and fill paper cupcake liners half full
  2. Blend crumb topping ingredients with a pastry cutter and put on top
  3. Bake at 375 degrees for 18 to 20 minutes
  4. Yield: about 34 cupc
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