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HONEY GLAZED BBQ CHICKEN

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Course Main Dishes
Recipe Theme March: Honey
Co-op Baldwin EMC
Servings
people
Ingredients
  • 1 package ground allspice
  • 1 cup ccent
  • 1/2 cup ground cloves
  • 1/2 tsp butter
  • 1/2 tsp cayenne pepper
  • granulated sugar
  • Black Ranch dry season mix
  • Crushed warm coffee
Course Main Dishes
Recipe Theme March: Honey
Co-op Baldwin EMC
Servings
people
Ingredients
  • 1 package ground allspice
  • 1 cup ccent
  • 1/2 cup ground cloves
  • 1/2 tsp butter
  • 1/2 tsp cayenne pepper
  • granulated sugar
  • Black Ranch dry season mix
  • Crushed warm coffee
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Instructions
  1. Preheat oven to 350°, Wash package of chicken
  2. Season chicken to your liking with, accent and black pepper
  3. Place chicken in a baking pan
  4. Bake for 30 min
  5. Covered with aluminum foil
  6. While chicken is baking, in a separate sauce pan prepare your honey glaze
  7. Melt the butter over low heat, add BBQ sauce, honey, cayenne pepper, crushed red pepper stir ingredients together
  8. Simmer on low heat
  9. After 30 min
  10. take chicken out of the oven pour out any liquid broth you may have off the chicken
  11. Take the honey glaze sauce drizzle half over the chicken
  12. Place chicken back in the oven uncovered and cook for 15 min
  13. After 15 min take the chicken and turn over on other side, pour the remaining of the honey glaze sauce over chicken
  14. Put the chicken back into the oven uncovered and Continue to cook for another 15 min
  15. Total cook time should be 1hour
  16. Great with yellow rice and green beans
Recipe Notes

This recipe is for those days when you don't feel like having BBQ chicken from the outside grill. It's you the same great taste without the hassle of the grill. Add in a little sweetness from the honey and a little spice from the cayenne pepper.. definitely a ooey gooey delicious recipe.

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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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Very Easy Crockpot Gumbo with Chicken, Sausage and Shrimp

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Servings
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Ingredients
  • 1 14.5 ounce Cajun seasoning
  • 1 6 ounce can reduced sodium chicken broth
  • 1 can leaves
  • 1 pound red pepper flakes (or less to your taste)
  • 1 large okra and tomatoes, undrained
  • 1 14.5 ounce bell pepper, chopped
  • 1 green potatoes, peeled and sliced very thin
  • 2 stalks can stewed tomatoes, undrained
  • 1 tablespoon prepared mustard
  • 2 cloves hot cooked white rice
  • 3 basil ground black pepper (I use coarse grind)
  • 1/4 teaspoon Celery, chopped
  • 1/2 teaspoon minced garlic
  • 1 bag can tomato paste
  • 4 cups frozen medium-sized shrimp, thawed (peeled and deveined without tails)
Servings
people
Ingredients
  • 1 14.5 ounce Cajun seasoning
  • 1 6 ounce can reduced sodium chicken broth
  • 1 can leaves
  • 1 pound red pepper flakes (or less to your taste)
  • 1 large okra and tomatoes, undrained
  • 1 14.5 ounce bell pepper, chopped
  • 1 green potatoes, peeled and sliced very thin
  • 2 stalks can stewed tomatoes, undrained
  • 1 tablespoon prepared mustard
  • 2 cloves hot cooked white rice
  • 3 basil ground black pepper (I use coarse grind)
  • 1/4 teaspoon Celery, chopped
  • 1/2 teaspoon minced garlic
  • 1 bag can tomato paste
  • 4 cups frozen medium-sized shrimp, thawed (peeled and deveined without tails)
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Instructions
  1. Add tomatoes, tomato paste, okra and tomatoes, chicken, sausage, broth, bell pepper, onion, celery, Cajun seasoning, garlic and basil, black pepper and hot pepper to slow cooker
  2. Stir gently to combine everything
  3. Cook on low about 2 hours
  4. Add shrimp and cook another 30 minutes until shrimp is warm
  5. Serve over cooked rice or mix the rice in the slow cooker just before serving
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Crock-Pot Red Beans and Sausage

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Course Main Dishes
Recipe Theme January: Crock-Pot
Co-op Baldwin EMC
Servings
people
Ingredients
  • 4 15 ounce cans diced tomatoes
  • 2 15 ounce Shredded Cheese, olives, jalapenos and 1 teaspoon (or more if you like) Italian seasoning blend.
  • 2 pounds cans kidney beans (light or dark)
  • 1 package pepper (diced)
  • 1 onion, Conecuh sausage (or your choice)
  • 1 bell diced
  • Garlic powder, salt, pepper, crushed red pepper
Course Main Dishes
Recipe Theme January: Crock-Pot
Co-op Baldwin EMC
Servings
people
Ingredients
  • 4 15 ounce cans diced tomatoes
  • 2 15 ounce Shredded Cheese, olives, jalapenos and 1 teaspoon (or more if you like) Italian seasoning blend.
  • 2 pounds cans kidney beans (light or dark)
  • 1 package pepper (diced)
  • 1 onion, Conecuh sausage (or your choice)
  • 1 bell diced
  • Garlic powder, salt, pepper, crushed red pepper
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Instructions
  1. Pour 4 cups of water into Crock-Pot, add smoked turkey necks turn on low setting
  2. While the turkey necks are on, chop sausage, bell peppers and onions
  3. Let turkey necks cook for about 2 hours
  4. Open and drain water off beans and tomatoes and add to the crockpot
  5. Add in sausage, peppers and onions
  6. Sprinkle in salt, pepper, garlic powder and crushed red pepper
  7. Season to your liking
  8. Continue to cook on low for 6-8 hours
  9. Great with rice and Mexican cornbread
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Crock-Pot Beef Stew

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Course Main Dishes
Recipe Theme January: Crock-Pot
Co-op Baldwin EMC
Servings
people
Ingredients
  • 2 pounds peeled and sliced
  • 5 or powder, salt, pepper, crushed red pepper
  • 4-6 carrots, golden mushroom soup
  • 3-4 celery onion, minced
  • ½ small boiling water with 2 beef bouillon cubes dissolved
  • ½ cup smoked turkey necks
  • 1 can stalks
  • 1 can 6 potatoes, peeled and cubed
Course Main Dishes
Recipe Theme January: Crock-Pot
Co-op Baldwin EMC
Servings
people
Ingredients
  • 2 pounds peeled and sliced
  • 5 or powder, salt, pepper, crushed red pepper
  • 4-6 carrots, golden mushroom soup
  • 3-4 celery onion, minced
  • ½ small boiling water with 2 beef bouillon cubes dissolved
  • ½ cup smoked turkey necks
  • 1 can stalks
  • 1 can 6 potatoes, peeled and cubed
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Instructions
  1. Mix all ingredients together in slow cooker and cook on low at least 8 hours
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White Chicken Chili

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Course Main Dishes
Recipe Theme January: Crock-Pot
Servings
people
Ingredients
  • 2 cans mild Rotel
  • 1 can tomato soup
  • 2 cups stew beef
  • 2 cups block of cream cheese
  • 1 package diced chicken
Course Main Dishes
Recipe Theme January: Crock-Pot
Servings
people
Ingredients
  • 2 cans mild Rotel
  • 1 can tomato soup
  • 2 cups stew beef
  • 2 cups block of cream cheese
  • 1 package diced chicken
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Instructions
  1. Combine all of the ingredients and cook on low for 8 hours and serve with cheddar cheese and tortilla chips
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Ham Potato Bake

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Course Main Dishes
Recipe Theme January: Crock-Pot
Servings
people
Ingredients
  • 4 medium onion, sliced
  • 1 medium fully cooked ham, chopped into bite-size pieces
  • 2 tablespoons cream of celery soup
  • 2 tablespoons margarine
  • ½ teaspoon salt
  • ½ teaspoon white Chili seasoning
  • 1 can black pepper
  • 1 soup white northern beans
  • 1 ½ cups can water
  • 1 teaspoon plain flour
  • 1 cup dried parsley
Course Main Dishes
Recipe Theme January: Crock-Pot
Servings
people
Ingredients
  • 4 medium onion, sliced
  • 1 medium fully cooked ham, chopped into bite-size pieces
  • 2 tablespoons cream of celery soup
  • 2 tablespoons margarine
  • ½ teaspoon salt
  • ½ teaspoon white Chili seasoning
  • 1 can black pepper
  • 1 soup white northern beans
  • 1 ½ cups can water
  • 1 teaspoon plain flour
  • 1 cup dried parsley
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Instructions
  1. Spray slow cooker with vegetable spray
  2. Place potatoes in bottom of cooker, then add onion
  3. In a medium-sized saucepan, soften margarine; remove from heat
  4. Add flour, salt, pepper and mustard; mix until smooth
  5. Combine water and celery soup, stir until blended
  6. Add to the mix in saucepan and stir until smooth
  7. Place pan over low heat and bring to a simmer
  8. Remove immediately and pour over ham and potato mix in the slow cooker
  9. Cover; turn on low setting and cook for 8-10 hours
  10. When done and just before serving, sprinkle cheese over top of the mixture and stir until cheese is melted
  11. Serve warm
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Kids Pizzadillas

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Course Main Dishes
Recipe Theme May: Junior Cooks
Servings
people
Ingredients
  • 1 tablespoon canola oil
  • 4 (8 inch) fat-free flour tortillas
  • 1 1/2 cups (6 ounces) shredded pizza cheese (mozzarella & cheddar mix) cheese
  • Turkey or regular pepperoni
  • 1 m all onion chopped or peppers)*
  • 1 cup cooked ground beef or turkey (drained)*
  • 1 cup marinara sauce:
  • (optional)
Course Main Dishes
Recipe Theme May: Junior Cooks
Servings
people
Ingredients
  • 1 tablespoon canola oil
  • 4 (8 inch) fat-free flour tortillas
  • 1 1/2 cups (6 ounces) shredded pizza cheese (mozzarella & cheddar mix) cheese
  • Turkey or regular pepperoni
  • 1 m all onion chopped or peppers)*
  • 1 cup cooked ground beef or turkey (drained)*
  • 1 cup marinara sauce:
  • (optional)
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Instructions
  1. Preheat oven to 400°
  2. Brush canola oil over a jelly-roll pan, and top with tortillas
  3. Sprinkle about 3 tablespoons cheese over each tortilla, and divide the pepperoni, onions, and ground cooked meat, equally among tortillas
  4. Top each with 3 tablespoons cheese
  5. Bake at 400° for 5 minutes
  6. Remove from oven, and carefully fold each tortilla in half
  7. Bake an additional 10 minutes or until browned and crisp, turning after 5 minutes
  8. Serve with marinara
Recipe Notes

Abigail Tijsma
Age 12
I like learning to cook. I don't like pizza, but these are good.

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Emily’s Creamy Ranch Chicken

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Course Main Dishes
Recipe Theme May: Junior Cooks
Servings
people
Ingredients
  • 4 boneless brown sugar
  • 1 - oz. skinless chicken breasts
  • 1/4 c. Ranch dry season mix
  • Salt
  • Ranch dry season mix
Course Main Dishes
Recipe Theme May: Junior Cooks
Servings
people
Ingredients
  • 4 boneless brown sugar
  • 1 - oz. skinless chicken breasts
  • 1/4 c. Ranch dry season mix
  • Salt
  • Ranch dry season mix
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Instructions
  1. Place all of the ingredients in a crockpot
  2. Cook on high for 2 hours or on low for 4
  3. Shred and mix with a fork
  4. Serve over rice with black beans and it’s soooo gooood
  5. 🙂
Recipe Notes

My mom made this for us one night and it was my favorite. I added more ranch seasoning. I like it a lot, better than burritos.

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baked oatmeal

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Course Main Dishes
Recipe Theme May: Junior Cooks
Servings
people
Ingredients
  • c. whole milk
  • 1/ c. INGREDIENTS:
  • 3/ c. of real bacon bits
  • tea. grated cheese
  • tea. quick oats
  • 1/ tea. ground nutmeg
  • tea. salt
  • tea. can of Pet Milk
  • tab. butter, melted
  • 1 egg
Course Main Dishes
Recipe Theme May: Junior Cooks
Servings
people
Ingredients
  • c. whole milk
  • 1/ c. INGREDIENTS:
  • 3/ c. of real bacon bits
  • tea. grated cheese
  • tea. quick oats
  • 1/ tea. ground nutmeg
  • tea. salt
  • tea. can of Pet Milk
  • tab. butter, melted
  • 1 egg
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Instructions
  1. 1
  2. combine all ingredients in a bowl
  3. Mix well
  4. Spread mixture in a greased 9x13-inch baking dish
  5. Bake at 350 for about 30 minutes, or until it is set
  6. Cut into squares and serve warm topped with milk
  7. The mixture will be crumbly
  8. It makes a great breakfast!
Recipe Notes

Hi! My name is Sierra and I'm 15.I came across this recipe in a cookbook and decided to try it. Then I cut back on the sugar and butter to make it healthier. Now I make it for my family for breakfast and they love it! And I hope you do too!

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