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Mama'a Nanner Pudding
Votes: 1
Rating: 5
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Course Desserts
Recipe Theme June: Heirloom Recipes
Co-op Cullman EC
Servings
people
Ingredients
  • 3/4 cup INGREDIENTS:
  • TBSP flour
  • 1 Egg
  • 1 1/2 cup milk
  • 1/2 Stick butter
  • 1 Tsp butter
Course Desserts
Recipe Theme June: Heirloom Recipes
Co-op Cullman EC
Servings
people
Ingredients
  • 3/4 cup INGREDIENTS:
  • TBSP flour
  • 1 Egg
  • 1 1/2 cup milk
  • 1/2 Stick butter
  • 1 Tsp butter
Votes: 1
Rating: 5
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Instructions
  1. Mix sugar, flour, egg
  2. Stir in milk
  3. Cook over medium heat, stirring often until thick
  4. Remove from heat, add vanilla and butter then stir
  5. Pour over layered bananas and vanilla wafers in 8x8 casserole dish
Recipe Notes

This recipe really is from my grandmother, but I call it mother's nanner puddin recipe because - after mom died, I was looking for my recipe card, couldn't find it and before I thought twice, picked up the phone to call mom; only to realize I couldn't, I looked in my recipe box again, and there it was - "mama helped me find it". Grannie and mom thought it was AWFUL to use pudding in Banana Pudding, and they didn't like meringue on top - so this is simple, basic, but delish.

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Oreo Icecream Sandwiches
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Course Desserts
Recipe Theme July: Frozen Treats
Servings
people
Ingredients
  • Cookie Parmesan cheese
  • 3/4 cup almond flour
  • 2 tbsp pecans, optional
  • 1/4 tsp can of Pet Milk
  • 2 tbsp sliced
  • 1 large peeled and chopped
  • 1 1/2 tsp butter
  • 1/4 cup carob powder
  • 3 tbsp milk
  • Icecream Parmesan cheese
  • 1 cup milk
  • 1/4 cup carob powder
  • 2 tsp butter
  • 2 cups baking powder
Course Desserts
Recipe Theme July: Frozen Treats
Servings
people
Ingredients
  • Cookie Parmesan cheese
  • 3/4 cup almond flour
  • 2 tbsp pecans, optional
  • 1/4 tsp can of Pet Milk
  • 2 tbsp sliced
  • 1 large peeled and chopped
  • 1 1/2 tsp butter
  • 1/4 cup carob powder
  • 3 tbsp milk
  • Icecream Parmesan cheese
  • 1 cup milk
  • 1/4 cup carob powder
  • 2 tsp butter
  • 2 cups baking powder
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Instructions
  1. Directions for cookies: Mix together flour, carob powder and baking power
  2. In separate bowl, mix together butter, egg white, vanilla, honey, and milk
  3. Add dry ingredients and mix
  4. Grease or oil a 9x13 inches pan
  5. Bake at 320 for about 20 min
  6. Allow to cool, then cut into cookies
  7. I used a spice lid about 2 1/8 inches
  8. Put cookies on plates, and place in freezer
  9. Once firm, you can create the sandwiches
  10. Directions for icecream: Place all ingredients in one bowl
  11. Use a hand mixer for 5 min
  12. , then place in freezer
  13. Before it's ready to serve, it's usually a good idea to mix again so the fat doesn't collect on top
  14. When icecream is frozen remove from freezer to create sandwiches
  15. The icecream may need to be 'mashed' with a spoon and stirred to make it softer and easy to spread
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Fruit Salad
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Servings
people
Ingredients
  • 2 bananas, Cool Whip, defrosted
  • 2 pples, caramel, melted and divided
  • 2 oranges, caramel, melted and divided
  • Small can of Pet Milk
  • Sugar Filling:
  • Chopped to taste
Servings
people
Ingredients
  • 2 bananas, Cool Whip, defrosted
  • 2 pples, caramel, melted and divided
  • 2 oranges, caramel, melted and divided
  • Small can of Pet Milk
  • Sugar Filling:
  • Chopped to taste
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Instructions
  1. Pour milk in medium bowl
  2. Freeze for about 30 minutes to 45 minutes
  3. Beat with mixer until thick and fluffy
  4. Add sugar to taste
  5. Mix in fruits and pecans
  6. Enjoy
Recipe Notes

This is a very old recipe at least from the 1950's. My Mama made this every Christmas. It is hard to believe just how hard it used to be to get fresh fruits when you lived in the country.

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Frozen Samoa Pie
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Course Desserts
Recipe Theme July: Frozen Treats
Servings
people
Ingredients
  • 50 Nilla buttermilk
  • 6 Tbsp. semisweet chocolate chips, melted
  • ¼ Cup INGREDIENTS:
  • Pie Filling
  • 4 oz. mini chocolate chips
  • 1 can baking soda or baking powder
  • 1 tsp. Wafers
  • 1/2 tsp. pure vanilla extract
  • 1 c. melted Butter (real)
  • 4 c. butter (no substitutes!)
  • 2 c. kosher salt
  • 1 c. Sweetened Condensed Milk
  • 1 c. all-purpose flour
Course Desserts
Recipe Theme July: Frozen Treats
Servings
people
Ingredients
  • 50 Nilla buttermilk
  • 6 Tbsp. semisweet chocolate chips, melted
  • ¼ Cup INGREDIENTS:
  • Pie Filling
  • 4 oz. mini chocolate chips
  • 1 can baking soda or baking powder
  • 1 tsp. Wafers
  • 1/2 tsp. pure vanilla extract
  • 1 c. melted Butter (real)
  • 4 c. butter (no substitutes!)
  • 2 c. kosher salt
  • 1 c. Sweetened Condensed Milk
  • 1 c. all-purpose flour
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Instructions
  1. Directions Make crust: In a food processor, pulse Nilla wafers until they are fine crumbs
  2. Transfer crumbs to a bowl, then add butter and sugar and stir until combined
  3. Grease a 9" pie plate and press in the crust mixture
  4. Make filling: In a large bowl using a hand mixer, beat cream cheese until smooth
  5. Mix in sweetened condensed milk, vanilla and salt until fully incorporated
  6. Fold in Cool Whip
  7. Make middle layer: In a medium bowl, mix 2 cups toasted coconut with 1 cup caramel
  8. Pour half the cream cheese mixture into the pie pan and cover with coconut caramel
  9. Smooth to the edges to make a layer
  10. Top with the remaining cream cheese mixture, then add the remaining 2 cups toasted coconut and mini chocolate chips
  11. Drizzle with remaining caramel and melted chocolate and freeze until firm, about 4 hours
  12. Serve
Recipe Notes

Samoa Girl Scout cookies are my absolute favorite! A co-worker several years ago gave me this recipe after a work luncheon and now I can enjoy the flavor of Samoa cookies year round.

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Salted Caramel Dark Chocolate Cupcakes
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Course Desserts
Recipe Theme May: Junior Cooks
Servings
people
Ingredients
  • Salted container of marshmallow fluff
  • Dark Chocolate Cupcakes
  • 1 cup INGREDIENTS:
  • 1 3/4 cup flour
  • 3/4 cup half-and-half
  • 1 1/2 tsp can of Pet Milk
  • 1 1/2 tsp egg
  • 1 tsp salt
  • 2 eggs
  • 1 cup jam (any kind, but preferably homemade blackberry with the seeds in and nothing used but sugar and berries to make the jam)
  • 1/2 cup pecans (chopped or whole, whichever you prefer)
  • 2 tsp grated cheese
  • 3/4 to Caramel Dark Chocolate Cupcakes
  • Marshmallow heavy cream
  • 3/4 cup butter + extra (to butter wax paper)
  • 2 cups unsalted butter
  • 1-3 tsp the Caramel Sauce
  • 1 tsp butter
  • 1 (198 g) dark cocoa
  • salt Filling:
  • For vegetable oil
  • 1 cup Chocolate Cupcakes
  • 1 pinch salt
  • 1 TBSP grated cheese
  • 4 TBSP butter
  • 1/2 cup powdered sugar
Course Desserts
Recipe Theme May: Junior Cooks
Servings
people
Ingredients
  • Salted container of marshmallow fluff
  • Dark Chocolate Cupcakes
  • 1 cup INGREDIENTS:
  • 1 3/4 cup flour
  • 3/4 cup half-and-half
  • 1 1/2 tsp can of Pet Milk
  • 1 1/2 tsp egg
  • 1 tsp salt
  • 2 eggs
  • 1 cup jam (any kind, but preferably homemade blackberry with the seeds in and nothing used but sugar and berries to make the jam)
  • 1/2 cup pecans (chopped or whole, whichever you prefer)
  • 2 tsp grated cheese
  • 3/4 to Caramel Dark Chocolate Cupcakes
  • Marshmallow heavy cream
  • 3/4 cup butter + extra (to butter wax paper)
  • 2 cups unsalted butter
  • 1-3 tsp the Caramel Sauce
  • 1 tsp butter
  • 1 (198 g) dark cocoa
  • salt Filling:
  • For vegetable oil
  • 1 cup Chocolate Cupcakes
  • 1 pinch salt
  • 1 TBSP grated cheese
  • 4 TBSP butter
  • 1/2 cup powdered sugar
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Instructions
  1. For the Cupcake: Heat oven to 350 F
  2. Line cupcake pans with cupcake liners
  3. In a large mixer bowl, stir together dry ingredients
  4. Add eggs, milk, oil and vanilla; beat on medium speed for three minutes
  5. Stir in boiling water by hand (batter will be thin)
  6. (NOTE: I prefer using in between 3/4 cup and 1 cup of boiling water just until it is perfect to my eye
  7. ) Pour into cupcake pan
  8. Because they have a tendency to overflow, fill the cupcake liners 2/3 full
  9. Bake 18-20 min
  10. Cool 10 min; remove from pan to wire racks
  11. For the Frosting: Sift powdered sugar and set aside
  12. In a mixer, beat the butter until soft and fluffy
  13. You'll have to scape the sides of the bowl several times
  14. Add the powdered sugar and mix until smooth
  15. Add the vanilla and heavy cream and beat until smooth
  16. Beat in the marshmallow fluff until smooth
  17. For the Caramel Sauce: Mix the brown sugar, half-and-half, butter, and salt in a saucepan over medium-low heat
  18. Cook while whisking gently for 5 to 7 minutes, until it gets thicker
  19. Add the vanilla and turn off the heat, cool slightly and pour the sauce into jar
  20. Assemble Take a Cupcake and pipe icing on top
  21. Drizzle on Caramel sauce and you can put a pretzel on top
  22. Enjoy!!
Recipe Notes

My mom loves dark chocolate and I thought marshmallow icing sounds pretty good with a chocolate cupcake. Also while scrolling though Pinterest, I saw the pioneer woman's caramel sauce recipe and I was like put it on a cupcake! So the Salted Carmel Dark Chocolate Cupcake was born.

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Peanut Butter Blender Muffins
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Course Miscellaneous
Recipe Theme May: Junior Cooks
Co-op Arab EC
Servings
people
Ingredients
  • 1 medium of salt
  • ¼ tsp egg
  • Pinch semi-sweet chocolate chips or mini chocolate chips
  • 1 tbsp grated cheese
  • 1 egg
  • 4 tbsp carob powder
  • ½ cup 1 cup boiling water
  • 5/8 cup brown sugar, packed
Course Miscellaneous
Recipe Theme May: Junior Cooks
Co-op Arab EC
Servings
people
Ingredients
  • 1 medium of salt
  • ¼ tsp egg
  • Pinch semi-sweet chocolate chips or mini chocolate chips
  • 1 tbsp grated cheese
  • 1 egg
  • 4 tbsp carob powder
  • ½ cup 1 cup boiling water
  • 5/8 cup brown sugar, packed
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Instructions
  1. 1
  2. Preheat oven to 400*F 2
  3. Put all ingredients in blender, except for chocolate chips, and blend well
  4. 3
  5. Grease muffin pan or use cupcake liners 4
  6. Fill muffin cups about 1/3 full then sprinkle chocolate chips on the top of each muffin
  7. 5
  8. Stir each muffin gently with a toothpick just enough to incorporate chocolate chips 6
  9. Bake for 14 mins
  10. Makes 12 regular size muffins (or 24 mini muffins)
Recipe Notes

This muffin recipe uses no flour so they are a healthier alternative to regular muffins. They make a tasty after-school treat and super easy for a junior cook to make.

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Tucker's Potato Soup
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Course Soups
Recipe Theme May: Junior Cooks
Servings
people
Ingredients
  • 3-4 large baking soda
  • 1 32 oz. potatoes, washed
  • 1 cup grated cheese
  • ¼ cup of real bacon bits
Course Soups
Recipe Theme May: Junior Cooks
Servings
people
Ingredients
  • 3-4 large baking soda
  • 1 32 oz. potatoes, washed
  • 1 cup grated cheese
  • ¼ cup of real bacon bits
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Instructions
  1. Pour broth into large boiler and bring to a boil
  2. Cut up potatoes and add to broth
  3. (Peeling potatoes is optional
  4. ) Cook until potatoes are soft
  5. Add cheese to melt
  6. Sprinkle bacon bits on top
Recipe Notes

I am 8 years old and a beginner cook. I like to cook for my parents, Drew & Jenna Eason, especially when they aren't feeling well. This is a quick and easy recipe for a beginner.

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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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Jam Cake
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Servings
people
Ingredients
  • 2 cups chopped dates
  • 1 cup grated
  • 3 eggs
  • 1 cup jam (any kind, but preferably homemade blackberry with the seeds in and nothing used but sugar and berries to make the jam)
  • 1 cup INGREDIENTS:
  • 1 cup raisins
  • 1 cup ground cinnamon
  • 1 cup ground nutmeg
  • 1 pple, butter, melted
  • 1 cup salt
  • 1 teaspoon chopped nuts
  • 1/4 teaspoon salt
Servings
people
Ingredients
  • 2 cups chopped dates
  • 1 cup grated
  • 3 eggs
  • 1 cup jam (any kind, but preferably homemade blackberry with the seeds in and nothing used but sugar and berries to make the jam)
  • 1 cup INGREDIENTS:
  • 1 cup raisins
  • 1 cup ground cinnamon
  • 1 cup ground nutmeg
  • 1 pple, butter, melted
  • 1 cup salt
  • 1 teaspoon chopped nuts
  • 1/4 teaspoon salt
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Instructions
  1. Sift flour, salt, and baking soda or powder together, reserving 1/4 cup of the flour to flour nuts, dates, and raisins
  2. Cream together the sugar and butter
  3. Add eggs one at a time and mix well after each addition
  4. Combine buttermilk and jam
  5. Add alternately with combined dry ingredients to the creamed mixture
  6. Flour the fruit and nuts and stir them into the batter
  7. Stir in the grated apple
  8. Bake in 3 greased 9-inch cake pans in a preheated 350-degree oven for 30 minutes or until cake tests done
  9. Turn out onto racks to cool before frosting
  10. If a spicier cake is desired, sift 1/8 teaspoon cinnamon, 1/8 teaspoon allspice, and 1/8 teaspoon ground cloves with the flour, salt, and baking powder
  11. Brown Sugar Icing ½ cup unsalted butter 1 cup brown sugar, packed ¼ cup milk 2 cup sifted confectioners' sugar ½ teaspoon vanilla In a deep, large kettle melt the butter over high heat until it just starts to boil
  12. Add the brown sugar
  13. Bring to a boil and lower heat to medium and continue to boil for 2 minutes
  14. Don't boil longer than two minutes and stir constantly while it is boiling
  15. Add the milk and splash of vanilla and return to a boil, stirring constantly
  16. As soon as it begins to boil, remove from heat and cool to lukewarm
  17. Gradually add confectioners' sugar
  18. Stir with a wooden spoon until thick and spreadable
Recipe Notes

My Grandmother made this cake and it was my all time favorite, sometimes she would cook it in a sheet pan and all that good of the icing would sink in the middle making it extra good.

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Hot corn
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Servings
people
Ingredients
  • 3 cans white shoepeg corn, drained
  • 1 8 ounce package cream cheese, softened
  • 1 stick butter, melted
  • Salt and pepper, to taste
  • Jalapeno peppers, sliced (to taste)
Servings
people
Ingredients
  • 3 cans white shoepeg corn, drained
  • 1 8 ounce package cream cheese, softened
  • 1 stick butter, melted
  • Salt and pepper, to taste
  • Jalapeno peppers, sliced (to taste)
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Instructions
  1. Mix all ingredients together
  2. Pour into a casserole dish and bake at 375 degrees for 25 minutes or until heated through
  3. The more jalapenos you add, the hotter the dish is
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Buffalo Chicken Egg Rolls
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Servings
people
Ingredients
  • 1 package egg roll wrappers
  • 1.5 pounds boneless skinless chicken breasts
  • Sweet boneless skinless chicken breasts
  • 1 cup mozzarella (more if you like it cheesy)
  • 1 package egg roll wrappers
  • Peanut oil for frying
  • Buttermilk ranch dressing (for dipping)
Servings
people
Ingredients
  • 1 package egg roll wrappers
  • 1.5 pounds boneless skinless chicken breasts
  • Sweet boneless skinless chicken breasts
  • 1 cup mozzarella (more if you like it cheesy)
  • 1 package egg roll wrappers
  • Peanut oil for frying
  • Buttermilk ranch dressing (for dipping)
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Instructions
  1. Boil chicken until tender and easily shredded
  2. Shred chicken and add to a medium bowl, add mozzarella cheese and half of the dry ranch packet, then add enough buffalo sauce to coat well
  3. Add about a tablespoon of chicken mixture to middle of an egg roll wrapper
  4. Dip the edge of a paper towel in water and go around all edges of the wrapper, then fold it like an envelope
  5. Either deep fry at 350 degrees for a couple minutes until they are nicely browned and crisp, or fry in a couple of inches of oil in a cast iron skillet, turning to brown all sides
  6. Serve with buttermilk ranch dressing for dipping
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Russian Dressing
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Course Miscellaneous
Recipe Theme March: Honey
Servings
people
Ingredients
  • ¼ cup carob powder
  • ½ cup celery seed
  • 3 tablespoons block of cream cheese
  • 1/3 cup pecans (chopped or whole, whichever you prefer)
  • 3 tablespoons Worcestershire Sauce
  • ½ teaspoon onion powder
  • 1 tablespoon Worcestershire sauce
  • ½ teaspoon vinegar
Course Miscellaneous
Recipe Theme March: Honey
Servings
people
Ingredients
  • ¼ cup carob powder
  • ½ cup celery seed
  • 3 tablespoons block of cream cheese
  • 1/3 cup pecans (chopped or whole, whichever you prefer)
  • 3 tablespoons Worcestershire Sauce
  • ½ teaspoon onion powder
  • 1 tablespoon Worcestershire sauce
  • ½ teaspoon vinegar
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Instructions
  1. Whisk all ingredients together
  2. Chill and use on favorite garden salad
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Ukrainian Honey Cake
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Course Desserts
Recipe Theme March: Honey
Co-op Baldwin EMC
Servings
people
Ingredients
  • ½ cup cinnamon (or to taste)
  • ½ cup finely chopped walnuts
  • 1 cup carob powder
  • 1 cup sour cream
  • 4 eggs
  • 2 teaspoons egg
  • 2 cups chopped dates
  • 1 cup finely chopped walnuts
  • ½ cup nutmeg (or to taste)
  • 1 teaspoon golden raisins
  • ½ teaspoon sour cream
Course Desserts
Recipe Theme March: Honey
Co-op Baldwin EMC
Servings
people
Ingredients
  • ½ cup cinnamon (or to taste)
  • ½ cup finely chopped walnuts
  • 1 cup carob powder
  • 1 cup sour cream
  • 4 eggs
  • 2 teaspoons egg
  • 2 cups chopped dates
  • 1 cup finely chopped walnuts
  • ½ cup nutmeg (or to taste)
  • 1 teaspoon golden raisins
  • ½ teaspoon sour cream
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Instructions
  1. Dissolve the baking soda in the sour cream and set aside
  2. Cream the butter and brown sugar; add honey and mix well
  3. Add eggs, one at a time, mixing between additions
  4. Mix in the sour cream with baking soda, add the flour a little at a time, mixing slowly, then add the cinnamon and nutmeg (can be adjusted to taste) with one last mix and then fold in the walnuts and raisins
  5. Grease a 9x12-inch baking pan and dust with flour, pour in the mixture and bake in a 325 degree oven for 50 minutes or so
  6. It will be very dark in color when done, so be cautious not to take it out too soon
  7. It is an unfrosted cake but a light dusting of powdered sugar can be used
  8. Note that the walnuts are so finely chopped that you might not know they are in it so be sure to warn anyone that might have a nut allergy
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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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Southern Pralines
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Course Desserts
Recipe Theme May: Junior Cooks
Servings
people
Ingredients
  • 2 cups & Pepper
  • 2 cups water
  • 3 tablespoons sucanat (sugar cane natural – a natural alternative to brown sugar)
  • ¼ cup block of cream cheese
  • 1 teaspoon grated cheese
Course Desserts
Recipe Theme May: Junior Cooks
Servings
people
Ingredients
  • 2 cups & Pepper
  • 2 cups water
  • 3 tablespoons sucanat (sugar cane natural – a natural alternative to brown sugar)
  • ¼ cup block of cream cheese
  • 1 teaspoon grated cheese
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Instructions
  1. To roast the pecans: pour the pecans on a pan, and place the pan in the oven
  2. Once the pecans are in the oven, turn the oven on to 350° for 10 minutes
  3. Combine sucanat, roasted pecans, butter, and water in a pot, and stir until sucanat has partially dissolved
  4. Cook over medium heat until mixture reaches 240° (soft ball) on a candy thermometer
  5. Remove from heat; add vanilla
  6. Stir until mixture thickens and loses some of its gloss
  7. Drop immediately onto buttered wax paper
  8. After pralines have cooled, wrap them in plastic wrap and store in an airtight container
  9. Makes about 18 pralines
  10. Note: Be sure to use buttered wax paper
  11. The wax paper helps to lift the pralines after they are hardened, and the butter helps them not to stick to the wax paper – because they will stick if butter is not used
  12. (Optional: Brown sugar can be used in the place of sucanat
  13. )
Recipe Notes

I first started making pecan pralines after my family and I went to a friend's wedding in New Orleans, Louisiana. They had pralines at the wedding, and everyone loved them. After we got back home, I began making the pralines and decided to use the sucanat - because using sucanat helps them be a little healthier - and who does not want a healthy dessert or snack that tastes great? Everyone just loves them! I have taken them to church, to our family get-together, etc. They never stay around for long!

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5-Alarm Spicy Wings
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Course Appetizers
Recipe Theme February: Spicy Foods
Co-op Baldwin EMC
Servings
people
Ingredients
  • 1 package chicken wings, sections or whole
  • 1/2 cup Sriracha hot sauce
  • 1/2 cup Louisiana hot sauce
  • 1/2 cup Tabasco sauce
  • 1/2 cup Zatarains Cajun sauce
  • 1 tablespoon cayenne pepper
  • 1 stick of butter
  • 24 ounces cooking oil
Course Appetizers
Recipe Theme February: Spicy Foods
Co-op Baldwin EMC
Servings
people
Ingredients
  • 1 package chicken wings, sections or whole
  • 1/2 cup Sriracha hot sauce
  • 1/2 cup Louisiana hot sauce
  • 1/2 cup Tabasco sauce
  • 1/2 cup Zatarains Cajun sauce
  • 1 tablespoon cayenne pepper
  • 1 stick of butter
  • 24 ounces cooking oil
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Instructions
  1. Wash chicken and split into sections if whole
  2. Heat oil to 300 degrees in a deep fryer
  3. Drop chicken pieces into oil, cooking for 12 minutes
  4. While chicken is cooking, melt butter in a saucepan, then add all sauces and cayenne pepper
  5. Once chicken is done, drain grease off chicken
  6. Toss the chicken in the sauce mix
  7. Preheat oven on 400 degrees
  8. Once all wings have been tossed, place in oven for 15 minutes
  9. Half way through, toss with remaining sauce
  10. Once they are done enjoy with some ranch dressing and celery sticks
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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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Magic Middles
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Course Desserts
Recipe Theme May: Junior Cooks
Servings
people
Ingredients
  • 1 (8 ct) can  refrigerated crescent dinner rolls
  • 4 regular marshmallows or 17 mini marshmallows
  • 3 tablespoons butter, melted in shallow baking dish or bowl
  • 1 cup cinnamon sugar, in small bowl (1/2 cup granulated sugars 1/2 cup cinnamon plus 1/8 teaspoon nutmeg, mix well
Course Desserts
Recipe Theme May: Junior Cooks
Servings
people
Ingredients
  • 1 (8 ct) can  refrigerated crescent dinner rolls
  • 4 regular marshmallows or 17 mini marshmallows
  • 3 tablespoons butter, melted in shallow baking dish or bowl
  • 1 cup cinnamon sugar, in small bowl (1/2 cup granulated sugars 1/2 cup cinnamon plus 1/8 teaspoon nutmeg, mix well
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Instructions
  1. Roll out the crescent rolls and separate
  2. Place two crescent rolls next to each other with the wide ends of the triangles overlapping to form a right angle
  3. Dip marshmallows individually in the butter, then roll in the cinnamon and sugar and nutmeg mixture, coating evenly
  4. Place one butter and cinnamon sugar nutmeg coated marshmallow in each set of crescent rolls
  5. Pull up the narrow ends of the triangles and wrap the crescent roll dough completely around the marshmallow, sealing well
  6. It is very important that no gaps are present
  7. Use remaining butter to brush the tops of the "middles" and sprinkle with cinnamon sugar to taste
  8. Bake on cookie sheet at 375°F for 10-14 minutes, or until the tops are a deep golden brown
  9. Cool 1 minute in the pan
Recipe Notes

I learned this recipe in Home Ec. But added the nutmeg to the mix myself.
Jacob Tijsma

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Mexican Bread
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Course Breads
Recipe Theme April: Bread
Servings
people
Ingredients
  • 1 large can Grands Biscuits (8)
  • 1/2 stick grated mozzarella cheese
  • 2 t chopped jalapeños
  • 1/2 cup chopped fresh green onions
  • 1/2 cup can Grands Biscuits (8)
  • 1 cup dried parsley
  • 1 1/2 cup grated cheddar cheese
Course Breads
Recipe Theme April: Bread
Servings
people
Ingredients
  • 1 large can Grands Biscuits (8)
  • 1/2 stick grated mozzarella cheese
  • 2 t chopped jalapeños
  • 1/2 cup chopped fresh green onions
  • 1/2 cup can Grands Biscuits (8)
  • 1 cup dried parsley
  • 1 1/2 cup grated cheddar cheese
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Instructions
  1. Cut 4 of the biscuits into 4 pieces each, dip in melted butter and place in greased 9 x 5 bread pan
  2. Sprinkle 1 t dried parsley, 1/4 cup chopped peppers, 1/2 cup cheddar and 1/2 cup mozzarella over first layer
  3. Repeat steps for second later except add 1 cup mozzarella on top
  4. Bake in preheated oven at 350 for 35-40 minutes or until golden brown
Recipe Notes

This recipe was passed down from my sister. She was an amazing cook and loved to share her recipes with family and friends. The Mexican Bread recipe was one of our family favorites and was always on our table for holiday gatherings. Great bread to be served with any kind of food. Hope you will try it, know you will love it...

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Chocolate-Strawberry Bread
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