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Peanut Butter Chocolate Chip Cookie Dough Balls

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Course Desserts
Recipe Theme December: Edible Gifts
Servings
people
Ingredients
  • 3 c. peanut butter powder
  • 1/4 c. Butter Swirl
  • 2 T. melted coconut oil
  • 3 T. Brownies
  • 1/3 c. carob powder
  • 1 t. butter
  • 3/4 c. shrimp and cook another 30 minutes until shrimp is warm.
  • 2/3 c. sugar
  • 1/4 c. Sweetened Condensed Milk
  • 6 T. milk
Course Desserts
Recipe Theme December: Edible Gifts
Servings
people
Ingredients
  • 3 c. peanut butter powder
  • 1/4 c. Butter Swirl
  • 2 T. melted coconut oil
  • 3 T. Brownies
  • 1/3 c. carob powder
  • 1 t. butter
  • 3/4 c. shrimp and cook another 30 minutes until shrimp is warm.
  • 2/3 c. sugar
  • 1/4 c. Sweetened Condensed Milk
  • 6 T. milk
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Instructions
  1. Whisk wet ingredients
  2. Stir in the dry ingredients
  3. Mix in chocolate chips
  4. Roll into balls and enjoy
Recipe Notes

These peanut buttery treats are not only delicious but are also healthy and can be eaten right away.

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Crockpot Apple Butter

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Servings
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Ingredients
  • 3 pounds wheat flour (We grind our own flour from soft white wheat berries.)
  • 3 pounds under 1/2 c. honey (I used 7 T.)
  • 1 granny ground chia seed (optional)
  • 6 tsp quick oats
  • 1/2 tsp Spicy mustard
  • 1/2 tsp salt
  • 2 cups Horseradish
Servings
people
Ingredients
  • 3 pounds wheat flour (We grind our own flour from soft white wheat berries.)
  • 3 pounds under 1/2 c. honey (I used 7 T.)
  • 1 granny ground chia seed (optional)
  • 6 tsp quick oats
  • 1/2 tsp Spicy mustard
  • 1/2 tsp salt
  • 2 cups Horseradish
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Instructions
  1. Remove cores from apples and chop into chunks (no need to remove skins) and place in a 6 qt crockpot
  2. Combine rest of ingredients in a small bowl
  3. Pour over apples and stir to coat
  4. Cover and cook on high for 1 hour then low for 10 hour, stirring a couple of times throughout
  5. Spoon mixture into a blender or food processor, leaving a vent open for steam to escape and blend to desired consistency
  6. Allow to cool to room temperature then refrigerate or freeze
  7. Makes about 5 pints
Recipe Notes

I adapted this recipe i found by reducing the sugar by half and using a mixture of different apples. I have been giving jars of this apple butter as Christmas presents for years and everyone loves it.

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Delicious Beef Tongue Tacos

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Course Main Dishes
Recipe Theme December: Edible Gifts
Co-op Cullman EC
Servings
people
Ingredients
  • 1 beef of mushrooms, stemmed
  • 1 onion, Cool Whip, defrosted
  • 3 cloves, bacon, cooked and chopped
  • 1 bay leaf
  • 1 teaspoon salt
  • Soft mozzarella cheese
  • Diced tomatoes
  • white light bread
  • Shredded cheese
  • Sour cracker crumbs
Course Main Dishes
Recipe Theme December: Edible Gifts
Co-op Cullman EC
Servings
people
Ingredients
  • 1 beef of mushrooms, stemmed
  • 1 onion, Cool Whip, defrosted
  • 3 cloves, bacon, cooked and chopped
  • 1 bay leaf
  • 1 teaspoon salt
  • Soft mozzarella cheese
  • Diced tomatoes
  • white light bread
  • Shredded cheese
  • Sour cracker crumbs
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Instructions
  1. Place tongue in slow cooker
  2. Cover with water
  3. Add onions, garlic, bay leaf, salt and cook on low overnight or 8 hours
  4. Remove tongue from crock pot and remove the tough top part of the tongue
  5. Remove the bay leaf
  6. Shred the rest of the meat into strands along with the onions and garlic
  7. Serve with warm taco shells, and toppings of your choice
Recipe Notes

Authentic Mexican restaurants usually serve tongue tacos. It is a very tender and delicious meat. It is an expensive piece so that is why it's not as common as ground beef tacos. If you try it once, you will be hooked.

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Louise’s Chicken Soup

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Course Soups
Recipe Theme December: Edible Gifts
Co-op Baldwin EMC
Servings
people
Ingredients
  • 2 T. tagliatelle
  • 2 chicken Lettuce
  • 1 large onion
  • 1 green Ranch dry season mix
  • 2-3 cloves garlic
  • 4 to Cream
  • 1 large minced
  • 1/4 cup tongue
  • 3/4 tsp leaf
  • 1/2 tsp or hard taco shells
  • bay leaf
  • 2 oz 6 cans of chicken stock
  • Sriracha basil (dry)
Course Soups
Recipe Theme December: Edible Gifts
Co-op Baldwin EMC
Servings
people
Ingredients
  • 2 T. tagliatelle
  • 2 chicken Lettuce
  • 1 large onion
  • 1 green Ranch dry season mix
  • 2-3 cloves garlic
  • 4 to Cream
  • 1 large minced
  • 1/4 cup tongue
  • 3/4 tsp leaf
  • 1/2 tsp or hard taco shells
  • bay leaf
  • 2 oz 6 cans of chicken stock
  • Sriracha basil (dry)
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Instructions
  1. Cook chicken, onion, bell pepper in olive oil until tender, add chicken stock and tomatoes, spices in the chicken mixture
  2. Add parsley, hot sauce to taste, pasta broken into one inch pieces a few minutes before serving
  3. Serve in bowls and sprinkle cheese on top if desired
  4. I usually serve with garlic or plain french loaf bread
Recipe Notes

This is one of my favorite soup recipes. Sometimes I even buy an already broasted chicken from the market and use it. Especially if I'm in a hurry. A friend gave me the basics for this recipe years ago and I've developed it towards my taste over the years.

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Easy Crockpot Gumbo with Chicken, Sausage an Shrimp

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Servings
people
Ingredients
  • Please parsley
  • VERY AL 36078
  • 1 14.5 ounce Cajun seasoning
  • 1 small can reduced sodium chicken broth
  • 1 can leaves
  • 1 pound huntn4bears@elmore.rr.com
  • 1 large Directions:
  • 1 14.5 ounce bell pepper, chopped
  • 1 chopped Alabama Electric Coop
  • 2 stalks can stewed tomatoes, undrained
  • 1 tablespoon prepared mustard
  • 2 cloves hot cooked white rice
  • 3 basic 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)
  • to taste(I use 1-2 Tbsp
  • d to taste(I use 1-2 Tbsp
  • dd EASY CROCKPOT GUMBO WITH CHICKEN, SAUSAGE AND SHRIMP
  • Serve consider for the January Crockpot submissions ---
  • Submitted oregano or more
  • 15 South spaghetti
  • Tallassee, breasts cubed
  • 030 P-1 Creek Lane
  • Central can Italian style tomatoes (crushed)
  • Myra green pepper
  • by Myra Johnson
Servings
people
Ingredients
  • Please parsley
  • VERY AL 36078
  • 1 14.5 ounce Cajun seasoning
  • 1 small can reduced sodium chicken broth
  • 1 can leaves
  • 1 pound huntn4bears@elmore.rr.com
  • 1 large Directions:
  • 1 14.5 ounce bell pepper, chopped
  • 1 chopped Alabama Electric Coop
  • 2 stalks can stewed tomatoes, undrained
  • 1 tablespoon prepared mustard
  • 2 cloves hot cooked white rice
  • 3 basic 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)
  • to taste(I use 1-2 Tbsp
  • d to taste(I use 1-2 Tbsp
  • dd EASY CROCKPOT GUMBO WITH CHICKEN, SAUSAGE AND SHRIMP
  • Serve consider for the January Crockpot submissions ---
  • Submitted oregano or more
  • 15 South spaghetti
  • Tallassee, breasts cubed
  • 030 P-1 Creek Lane
  • Central can Italian style tomatoes (crushed)
  • Myra green pepper
  • by Myra Johnson
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Instructions
  1. Please consider for the January Crockpot submissions --- VERY EASY CROCKPOT GUMBO WITH CHICKEN, SAUSAGE AND SHRIMP 1 14
  2. 5 ounce can stewed tomatoes undrained 1 small can tomato paste 1 can okra and tomatoes undrained 1 pound skinless boneless chicken cut up 1 large sausage link cut into slices 1 14
  3. 5 ounce can reduced sodium chicken broth 1 chopped green pepper 2 stalks celery chopped 1 tablespoon Cajun seasoning 2 cloves minced garlic 3 basic leaves 1/4 teaspoon ground black pepper (I use coarse grind) 1/2 teaspoon red pepper flakes (or less to your taste) 1 bag frozen medium sized shrimp - thawed (peeled and deveined without tails) 4 cups hot cooked white rice Directions: Ad tomatoes, tomato paste, okra and tomatoes, chicken, sausage, broth, green pepper, onion, celery, Cajun seasoning, garlic and basil, black pepper and hot pepper to slow cooker
  4. Stir gently to combine everything
  5. Cook on low about 2 hours
  6. Add shrimp and cook another 30 minutes until shrimp is warm
  7. Serve over cooked rice - or mix the rice in the crock pot just before serving
  8. Submitted by Myra Johnson 15 South Creek Lane Tallassee, AL 36078 030 P-1 P13 9032 Central Alabama Electric Coop Myra Singleton Johnson huntn4bears@elmore
  9. rr
  10. com
Recipe Notes

Easy and quick for a crock pot recipe. A favorite at our house. Simple ingredients. Can be made as spicy as preferred.
Please consider for your January issue.

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Fudgy Peanut Butter Swirl Brownies

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Course Desserts
Recipe Theme December: Edible Gifts
Servings
people
Ingredients
  • over cooked rice - or mix the rice in the crock pot just before serving.
  • 1 1/2 c. skinless boneless chicken cut up
  • 1 t. can of Pet Milk
  • 1/2 t. egg
  • 1 T. butter
  • just Singleton Johnson
  • 1 T. milk
  • 1/2 c. sausage link cut into slices
  • 1/2 c. lukewarm water (105-degrees Fahrenheit)
  • 1/4 c. pecans, optional
  • Peanut P13 9032
  • 1/3 c. shrimp and cook another 30 minutes until shrimp is warm.
  • 1 T. carob powder
  • 1/2 t. butter
  • 1 T. sausage link cut into slices
  • 2 T. block of cream cheese
Course Desserts
Recipe Theme December: Edible Gifts
Servings
people
Ingredients
  • over cooked rice - or mix the rice in the crock pot just before serving.
  • 1 1/2 c. skinless boneless chicken cut up
  • 1 t. can of Pet Milk
  • 1/2 t. egg
  • 1 T. butter
  • just Singleton Johnson
  • 1 T. milk
  • 1/2 c. sausage link cut into slices
  • 1/2 c. lukewarm water (105-degrees Fahrenheit)
  • 1/4 c. pecans, optional
  • Peanut P13 9032
  • 1/3 c. shrimp and cook another 30 minutes until shrimp is warm.
  • 1 T. carob powder
  • 1/2 t. butter
  • 1 T. sausage link cut into slices
  • 2 T. block of cream cheese
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Instructions
  1. For brownies: Whisk dry ingredients
  2. Whisk wet ingredients
  3. Combine both mixtures and mix with a spatula
  4. Oil a 9x13 inch pan with coconut oil
  5. Pour in the brownie batter and spread evenly
  6. For the peanut butter swirl: Mix all ingredients in a small bowl until smooth
  7. Swirl the peanut butter mixture in with the brownie batter using a butter knife
  8. Bake until a knife inserted in the middle comes out clean
  9. I think I baked mine at 330 degrees for about 15-20 minutes
Recipe Notes

These are the best brownies I've ever had. They're delicious and fudgy, and the peanut butter swirl makes them that much better. The secret to making them fudgy is the avocado. Give them to friends or relatives without letting them know they're healthy, and see how they like them!

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Almond Joy Candy

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Servings
people
Ingredients
  • 2 14 ounce mixed candied fruit
  • 1 stick butter
  • 1 can baking soda or baking powder
  • 1 can nuts, chopped
  • 2 12 ounce can sweetened condensed milk
  • 1 bar bags chocolate chips
Servings
people
Ingredients
  • 2 14 ounce mixed candied fruit
  • 1 stick butter
  • 1 can baking soda or baking powder
  • 1 can nuts, chopped
  • 2 12 ounce can sweetened condensed milk
  • 1 bar bags chocolate chips
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Instructions
  1. Heat butter and sweetened condensed milk until butter is melted; stir together
  2. Add coconut
  3. Cool completely
  4. From a small ball around each almond to form candy
  5. Melt chocolate chips and paraffin together until smooth
  6. Dip each candy in melted chocolate and lay on wax paper to cool completely
  7. Store in refrigerator until ready to bag or bowl for gifts
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Baby Ruth Bars

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Servings
people
Ingredients
  • 1 cup INGREDIENTS:
  • 1 cup almond bark (3 squares off the whole block)
  • 2 ½ cups or bag of almonds
  • 5 cups paraffin wax
  • 6 ounces bags coconut
Servings
people
Ingredients
  • 1 cup INGREDIENTS:
  • 1 cup almond bark (3 squares off the whole block)
  • 2 ½ cups or bag of almonds
  • 5 cups paraffin wax
  • 6 ounces bags coconut
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Instructions
  1. Bring sugar and corn syrup to a boil
  2. Remove from heat; add peanut butter and melted almond bark; blend well
  3. Add cereal, stirring to coat
  4. Pour into a 9x13-inch pan that has been lined with parchment paper
  5. Cool and remove bars from pan
  6. Cut bars into small pieces
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Cranberry Orange Almond Biscotti

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Course Desserts
Recipe Theme December: Edible Gifts
Co-op Dixie EC
Servings
people
Ingredients
  • ¼ cup tagliatelle
  • Zest white corn syrup
  • ¾ cup craisins
  • 2 teaspoons grated cheese
  • 2 eggs
  • 1 ¾ cup chopped dates
  • ¼ teaspoon salt
  • 1 teaspoon can of Pet Milk
  • ½ cup crunchy peanut butter
  • 1 cup whole roasted almonds
Course Desserts
Recipe Theme December: Edible Gifts
Co-op Dixie EC
Servings
people
Ingredients
  • ¼ cup tagliatelle
  • Zest white corn syrup
  • ¾ cup craisins
  • 2 teaspoons grated cheese
  • 2 eggs
  • 1 ¾ cup chopped dates
  • ¼ teaspoon salt
  • 1 teaspoon can of Pet Milk
  • ½ cup crunchy peanut butter
  • 1 cup whole roasted almonds
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Instructions
  1. Preheat oven to 300 degrees
  2. In a large bowl, mix together the oil, sugar and zest until well blended
  3. Mix in the vanilla and almond extracts, then beat in the eggs
  4. Combine flour, salt and baking powder; gradually stir into egg mixture
  5. Mix in craisins and nuts by hand
  6. Divide dough in half
  7. (It is very sticky
  8. I have water to dampen my fingers when forming the logs
  9. ) Form 2 logs on a cookie sheet lined with parchment paper
  10. Bake for 35 minutes in the preheated oven, or until the logs are light brown
  11. Remove from the oven and set aside to cool for 15 minutes
  12. Reduce the heat to 275 degrees
  13. Cut the logs on a diagonal into 1-inch thick slices
  14. Lay on sides on parchment covered cookie sheet
  15. Bake for approximately 10-15 minutes or until dry, then cool
  16. This recipe makes about 20 cookies
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Yee Haw Toffee

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Course Desserts
Recipe Theme December: Edible Gifts
Co-op Cullman EC
Servings
people
Ingredients
  • 1 10 ounce light brown sugar
  • 1 cup skinless boneless chicken, cut into small pieces
  • 1 cup sausage link, sliced
  • 1 12 ounce package milk chocolate chips
  • 1 cup of butter (no margarine)
Course Desserts
Recipe Theme December: Edible Gifts
Co-op Cullman EC
Servings
people
Ingredients
  • 1 10 ounce light brown sugar
  • 1 cup skinless boneless chicken, cut into small pieces
  • 1 cup sausage link, sliced
  • 1 12 ounce package milk chocolate chips
  • 1 cup of butter (no margarine)
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Instructions
  1. Preheat oven to 325 degrees
  2. Grease cookie sheet with non-stick cooking spray
  3. Line cookie sheet with saltine crackers, edges touching
  4. In a medium saucepan, combine butter and brown sugar
  5. Cook until mixture reaches 235 degrees on candy thermometer
  6. Pour mixture over crackers and spread evenly
  7. Bake in preheated oven for 15 minutes
  8. Sprinkle chocolate chips over hot toffee
  9. When chips turn glossy, spread chocolate evenly with spatula
  10. Sprinkle with sliced almonds
  11. Freeze 20-25 minutes, remove from freezer, break into pieces and serve
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