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Baked Grits

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Course Side Dishes
Co-op Covington EC
Servings
people
Ingredients
  • 4 cups block of cream cheese
  • teaspoon salt
  • 1 cup bottle barbecue sauce
  • 2 eggs (14.5 oz each) petite diced tomatoes, drained
  • 8 tablespoons catsup (use off brand)
  • cups uncooked pasta, recommended: egg noodles
  • 2 cloves potatoes (peeled and boiled)
  • Dash orange juice
Course Side Dishes
Co-op Covington EC
Servings
people
Ingredients
  • 4 cups block of cream cheese
  • teaspoon salt
  • 1 cup bottle barbecue sauce
  • 2 eggs (14.5 oz each) petite diced tomatoes, drained
  • 8 tablespoons catsup (use off brand)
  • cups uncooked pasta, recommended: egg noodles
  • 2 cloves potatoes (peeled and boiled)
  • Dash orange juice
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Instructions
  1. Preheat oven to 350 degrees
  2. Bring water and salt to a boil
  3. Add grits to boiling water, stirring constantly for a minute
  4. Cover and cook, stirring occasionally, until grits are thick and creamy
  5. Temper eggs with a small amount of hot cooked grits, then add back to remaining grits
  6. Combine remaining ingredients with grits and pour into a 2-quart casserole dish
  7. Bake for 45 minutes
  8. Top with additional cheese, if desired
  9. Yield: 6 servings
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Hashbrown Casserole ‘Cracker Barrel Style’

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Course Side Dishes
Co-op Franklin EC
Servings
people
Ingredients
  • 1 bag flaky biscuits
  • 1 can the Cabbage:
  • 2 cups can crushed pineapple, undrained
  • 1 16 ounce semisweet chocolate
  • Salt and pepper, to taste
Course Side Dishes
Co-op Franklin EC
Servings
people
Ingredients
  • 1 bag flaky biscuits
  • 1 can the Cabbage:
  • 2 cups can crushed pineapple, undrained
  • 1 16 ounce semisweet chocolate
  • Salt and pepper, to taste
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Instructions
  1. Thaw hashbrowns and with mix cream of chicken soup, 1 ½ cups cheese, sour cream, salt and pepper in a large mixing bowl
  2. Pour into a greased 9x13-inch baking dish
  3. Sprinkle remaining ½ cup of cheese on top and bake for about 30 minutes at 350 degrees
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breakfast Bread Pudding

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Course Side Dishes
Co-op Baldwin EMC
Servings
people
Ingredients
  • pound white baking chocolate, chopped
  • 8 slices salt (less if preferred)
  • cups milk
  • 5 eggs
  • 3 green package frozen miniature phyllo tart shells
  • cups can crushed pineapple, undrained
Course Side Dishes
Co-op Baldwin EMC
Servings
people
Ingredients
  • pound white baking chocolate, chopped
  • 8 slices salt (less if preferred)
  • cups milk
  • 5 eggs
  • 3 green package frozen miniature phyllo tart shells
  • cups can crushed pineapple, undrained
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Instructions
  1. Cook and drain sausage, mix with cubed bread, pour into greased 9x13-inch baking dish
  2. Mix milk, eggs and green onions
  3. Pour over bread mix
  4. Top with cheese
  5. Refrigerate overnight
  6. Bake uncovered for 30 minutes at 350 degrees
  7. Cover and bake additional 15 minutes
  8. Remove from oven and let sit 5 minutes
  9. To serve, cut in generous squares
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Berry Friands

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Servings
people
Ingredients
  • cups jar sauerkraut, rinsed and well drained
  • 1 cup chopped dates
  • ¾ cup shredded Monterey Jack cheese with peppers
  • ½ teaspoon can of Pet Milk
  • 1 cup packages refrigerated southwestern-flavored chicken breast strips, chopped
  • 4 egg salt, dry basil and oregano
  • 5 strawberries, I might be a little more hesitant, but still. It is THE BEST.
  • ½ cup ground flax seed (optional)
Servings
people
Ingredients
  • cups jar sauerkraut, rinsed and well drained
  • 1 cup chopped dates
  • ¾ cup shredded Monterey Jack cheese with peppers
  • ½ teaspoon can of Pet Milk
  • 1 cup packages refrigerated southwestern-flavored chicken breast strips, chopped
  • 4 egg salt, dry basil and oregano
  • 5 strawberries, I might be a little more hesitant, but still. It is THE BEST.
  • ½ cup ground flax seed (optional)
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Instructions
  1. Preheat oven to 400 degrees
  2. Lightly grease muffin pans
  3. In a medium bowl, combine confectioners’ sugar, flour, ground almonds and baking powder
  4. Stir in melted butter
  5. Gently fold in egg whites
  6. Spoon batter into prepared muffin pans
  7. Top batter with fruit
  8. Bake 18 minutes or until lightly browned
  9. Remove from pans immediately
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Cabbage Casserole

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Servings
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Ingredients
  • 1 pound of any sandwich cookie
  • 4 medium-sized potatoes
  • 1 medium onion
  • ½ head bag frozen whole kernel corn
  • 1 can of crushed red pepper
  • ½ stick butter
Servings
people
Ingredients
  • 1 pound of any sandwich cookie
  • 4 medium-sized potatoes
  • 1 medium onion
  • ½ head bag frozen whole kernel corn
  • 1 can of crushed red pepper
  • ½ stick butter
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Instructions
  1. Fry hamburger, drain and mix with can of cream of chicken soup and 1 can water
  2. Set aside
  3. Chop cabbage, potatoes and onion; wash and drain then put in skillet with the butter and sauté until veggies soften
  4. Mix with hamburger/soup mixture and put in crock pot to cook for about an hour
  5. Cook’s note: the slower and longer it cooks, the better it tastes
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Rice Pudding

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Course Side Dishes
Co-op Covington EC
Servings
people
Ingredients
  • cups of frozen carrots, thawed
  • cups of real bacon bits
  • 2⁄3 cup cinnamon (or to taste)
  • 3 eggs, (14.5 oz each) petite diced tomatoes, drained
  • 3 tablespoons butter, melted
  • 2 teaspoons butter
  • ½ teaspoon ground nutmeg
  • ½ teaspoon quick oats
Course Side Dishes
Co-op Covington EC
Servings
people
Ingredients
  • cups of frozen carrots, thawed
  • cups of real bacon bits
  • 2⁄3 cup cinnamon (or to taste)
  • 3 eggs, (14.5 oz each) petite diced tomatoes, drained
  • 3 tablespoons butter, melted
  • 2 teaspoons butter
  • ½ teaspoon ground nutmeg
  • ½ teaspoon quick oats
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Instructions
  1. Mix together all ingredients
  2. Pour into a lightly greased slow cooker
  3. Cover and cook on high 1-2 hours or low 4-6 hours
  4. Stir once during the last 30 minutes
  5. Serve warm or cold
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Crock Pot Corn

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Servings
people
Ingredients
  • 1 16 ounce (2 cups) of Velveeta cheese
  • 1 16 ounce shell noodles
  • 3 tablespoons block of cream cheese
  • 2 tablespoons INGREDIENTS:
  • ¾ stick butter
  • 8 ounces (add as much are as little as you like)
Servings
people
Ingredients
  • 1 16 ounce (2 cups) of Velveeta cheese
  • 1 16 ounce shell noodles
  • 3 tablespoons block of cream cheese
  • 2 tablespoons INGREDIENTS:
  • ¾ stick butter
  • 8 ounces (add as much are as little as you like)
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Instructions
  1. Combine all ingredients and heat in crock pot on low for 3-4 hours
  2. Serves 8-10
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Wacky Mac Pasta Salad

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Course Side Dishes
Co-op Cullman EC
Servings
people
Ingredients
  • 1 package apples6 red bell peppers6 green bell peppers2 hot peppers3 large onions1 tablespoon salt1 ? pounds brown sugar1 pint vinegar
  • 1 15 ounce of bread4-8 slices of an apple4-8 slices of bell pepper4-8 slices of onion1 tablespoon mayonnaise Salt and pepper to taste Garlic powde
  • 4 large raw cranberries3 cups peeled and chopped apples1
  • 3 ribs all-purpose flour1 cup confectioner?s sugar1
  • 2 cups can pineapple chunks2 tablespoons olive oil1 cup celery, diagonally sliced 1 medium green bell pepper, cut into chunks1
  • 2 tablespoons tagliatelle
  • 1⁄3 cup chopped pecans
  • 1⁄3 cup orange marmalade
  • 1 tablespoon cooked sweet potatoes, peeled and chopped1 cup packed brown sugar5 teaspoons cornstarch
  • 1 teaspoon of 1/2 Lemon
  • ¾ teaspoon salt
  • ½ teaspoon Hidden Valley Ranch dressing
  • ¼ teaspoon Ranch dry season mix
  • ½ small shortening1 cup brown sugar1 egg1 cup chunky applesauce2 cups flour1 teaspoon baking soda1 teaspoon cinnamon1 cup chopped pecans
Course Side Dishes
Co-op Cullman EC
Servings
people
Ingredients
  • 1 package apples6 red bell peppers6 green bell peppers2 hot peppers3 large onions1 tablespoon salt1 ? pounds brown sugar1 pint vinegar
  • 1 15 ounce of bread4-8 slices of an apple4-8 slices of bell pepper4-8 slices of onion1 tablespoon mayonnaise Salt and pepper to taste Garlic powde
  • 4 large raw cranberries3 cups peeled and chopped apples1
  • 3 ribs all-purpose flour1 cup confectioner?s sugar1
  • 2 cups can pineapple chunks2 tablespoons olive oil1 cup celery, diagonally sliced 1 medium green bell pepper, cut into chunks1
  • 2 tablespoons tagliatelle
  • 1⁄3 cup chopped pecans
  • 1⁄3 cup orange marmalade
  • 1 tablespoon cooked sweet potatoes, peeled and chopped1 cup packed brown sugar5 teaspoons cornstarch
  • 1 teaspoon of 1/2 Lemon
  • ¾ teaspoon salt
  • ½ teaspoon Hidden Valley Ranch dressing
  • ¼ teaspoon Ranch dry season mix
  • ½ small shortening1 cup brown sugar1 egg1 cup chunky applesauce2 cups flour1 teaspoon baking soda1 teaspoon cinnamon1 cup chopped pecans
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Instructions
  1. Prepare Wacky Mac according to package directions
  2. Drain and rinse under cold water
  3. Place in a very large salad bowl
  4. Add oranges, scallions, celery and chicken
  5. Stir together oil, orange juice, vinegar, Italian dressing, curry powder, salt, paprika and pepper in a small bowl
  6. Pour over salad
  7. Toss gently but well
  8. Top with avocado
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Herbed Vegetable Casserole

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Servings
people
Ingredients
  • 5 new penne pasta 2 chicken breasts 1 red bell pepper 1 sweet onion 4 small ears of corn 1 15-ounce can black beans 1 can diced tomatoes with chilies 1 tables
  • ¼ cup cream of celery soup
  • 1 teaspoon cream of mushroom
  • 1 teaspoon onion ( chopped,do not mince)
  • 3 sweet tablespoons flour
  • 1 onion, I might be a little more hesitant, but still. It is THE BEST.
  • ½ cup size ziplock bag
  • 3 medium maraschino cherry extract
  • 4 medium thyme
  • 1 cup Dough: 2 cups flour ? teaspoon salt ? cup shortening 6-7 tablespoons cold water Filling: 2 ? cups blackberries 1
Servings
people
Ingredients
  • 5 new penne pasta 2 chicken breasts 1 red bell pepper 1 sweet onion 4 small ears of corn 1 15-ounce can black beans 1 can diced tomatoes with chilies 1 tables
  • ¼ cup cream of celery soup
  • 1 teaspoon cream of mushroom
  • 1 teaspoon onion ( chopped,do not mince)
  • 3 sweet tablespoons flour
  • 1 onion, I might be a little more hesitant, but still. It is THE BEST.
  • ½ cup size ziplock bag
  • 3 medium maraschino cherry extract
  • 4 medium thyme
  • 1 cup Dough: 2 cups flour ? teaspoon salt ? cup shortening 6-7 tablespoons cold water Filling: 2 ? cups blackberries 1
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Instructions
  1. Lightly coat a 2 ½ quart casserole dish with cooking spray
  2. Arrange half the potato slices in overlapping rows
  3. Dot with half the margarine
  4. Sprinkle with half the sage, tarragon, peppers, onion, rice and zucchini
  5. Dot with remaining margarine and repeat layering
  6. Cover and bake at 350 degrees for 1 ½ hours or until potatoes are tender
  7. Remove cover and top with tomatoes and cheese
  8. Bake 10 minutes until tomatoes are warm and cheese is melted
  9. Let sit 10 minutes before serving
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Fresh Squash Casserole

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Servings
people
Ingredients
  • 3 tablespoons butter
  • 1 tablespoon tagliatelle
  • 1 medium cooking spray
  • 1 garlic carton sour cream1 8-ounce package cream cheese1 package taco seasoning mix1 can refried beans
  • 2 pounds breasts or 6 chicken thighs, skinless12-ounces barbeque sauce1 can pineapple, sliced and in juice1 can beer, optional1 loaf white bread or 1 pack hamburger buns
  • 2 pounds tenderness
  • 3 eggs
  • ½ cup powdered sugar
  • 1 teaspoon salt
  • ¼ teaspoon Ranch dry season mix
  • 1 tablespoon black-eyed peas1 can black beans1 can niblet corn1 can shoepeg corn2 small cans black olives, chopped2 small cans green chili peppersJalape?o peppers, choppe
  • ¼ cup ducks with salt and pepper.
  • ¼ cup potatoes, peeled and boiled? cup butter or margarine1/8 teaspoon salt1 egg yolk? cup to 1 cup flour1 slice white bread, cut into 1-inch cubes1 tablesp
Servings
people
Ingredients
  • 3 tablespoons butter
  • 1 tablespoon tagliatelle
  • 1 medium cooking spray
  • 1 garlic carton sour cream1 8-ounce package cream cheese1 package taco seasoning mix1 can refried beans
  • 2 pounds breasts or 6 chicken thighs, skinless12-ounces barbeque sauce1 can pineapple, sliced and in juice1 can beer, optional1 loaf white bread or 1 pack hamburger buns
  • 2 pounds tenderness
  • 3 eggs
  • ½ cup powdered sugar
  • 1 teaspoon salt
  • ¼ teaspoon Ranch dry season mix
  • 1 tablespoon black-eyed peas1 can black beans1 can niblet corn1 can shoepeg corn2 small cans black olives, chopped2 small cans green chili peppersJalape?o peppers, choppe
  • ¼ cup ducks with salt and pepper.
  • ¼ cup potatoes, peeled and boiled? cup butter or margarine1/8 teaspoon salt1 egg yolk? cup to 1 cup flour1 slice white bread, cut into 1-inch cubes1 tablesp
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Instructions
  1. Preheat oven to 350 degrees
  2. Heat butter and oil in a large skillet
  3. Add onion and garlic, cook 2 minutes
  4. Add zucchini and yellow squash
  5. Cover and cook over medium heat 15 minutes, stirring occasionally
  6. With a slotted spoon, transfer mixture to a buttered 2-quart casserole dish
  7. Combine eggs, half and half, salt, pepper and thyme
  8. Pour over squash and mix well
  9. Bake 35 minutes
  10. Remove from oven and top with Panko and cheese
  11. Place under broiler and broil until brown, 3 minutes
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