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Healthy Peanut Butter Cup Puppy Chow
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Course Desserts
Co-op Baldwin EMC
Servings
Ingredients
  • 3/4 cup toasted wheat cereal or rice
  • 2 TBSP peanut butter or any brand of peanut butter powder
  • 1/4 tsp Hershey Special Dark Cocoa powder or chocolate protein powder
  • 2 packets of Splenda or stevia
  • Coconut Oil Cooking Spray
Course Desserts
Co-op Baldwin EMC
Servings
Ingredients
  • 3/4 cup toasted wheat cereal or rice
  • 2 TBSP peanut butter or any brand of peanut butter powder
  • 1/4 tsp Hershey Special Dark Cocoa powder or chocolate protein powder
  • 2 packets of Splenda or stevia
  • Coconut Oil Cooking Spray
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Instructions
  1. Mix all dry ingredients (except for the cereal) well with a whisk in a bowl.
  2. Place cereal in a quart sized Ziploc bag.
  3. Spray cereal with coconut oil cooking spray, tossing well. Use just enough to coat.
  4. Add the dry ingredients to the bag with the cereal and toss until they stick to all sides.
  5. Enjoy!
Recipe Notes

Classic puppy chow recipes use melted chocolate, butter, powdered sugar, peanut butter, and cereal.
While they are insanely delicious, when I looked up recipes, an average 1/2 cup serving size clocked in at around 220-250 calories, 10+ g of fat, 40+ g carbs, 16+ g of sugar, and a measly 3 g of protein.
High fat/carb/calorie + low protein = a recipe for over-eating!
By subbing Splenda/Truvia for powdered sugar, cocoa powder for chocolate, PB2 for peanut butter, and coconut oil spray for the butter, you’ll save a ton on calories, fat, and sugar. Plus, you’ll get plenty of extra protein, which means you’ll be satisfied for longer!
By making a single serving, you also don't have to worry about portion control which is also difficult with the large-batch classic recipes.

Entire batch:
225 calories
3.9g fat
9g protein
46.5 carbs (7.5g sugar)
Nutrition info as calculated is based on using whole wheat cereal and cocoa powder.

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Strawberry Cake Roll
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Servings
people
Ingredients
  • 4 eggs, malted milk balls, coarsely crushed
  • 2/3 cups chopped dates
  • 1 teaspoon can of Pet Milk
  • 1/4 teaspoon salt
  • 3/4 cup INGREDIENTS:
  • 1/2 teaspoon grated cheese
  • 2 cartons can Light Red Kidney Beans, drained and rinsed
  • 1 jar Chicken Casserole
  • 3 cups onion, cut into thin wedges
Servings
people
Ingredients
  • 4 eggs, malted milk balls, coarsely crushed
  • 2/3 cups chopped dates
  • 1 teaspoon can of Pet Milk
  • 1/4 teaspoon salt
  • 3/4 cup INGREDIENTS:
  • 1/2 teaspoon grated cheese
  • 2 cartons can Light Red Kidney Beans, drained and rinsed
  • 1 jar Chicken Casserole
  • 3 cups onion, cut into thin wedges
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Instructions
  1. Sift together flour, baking powder and salt, set aside
  2. In a large mixing bowl, beat eggs with electric mixer on high speed for 5 minutes, gradually beat in granulated sugar
  3. Beat in vanilla
  4. Add dry ingredients, mix well
  5. Spread batter into 15x10x1-inch jelly roll pan that has been sprayed with baking spray and flour
  6. Bake at 375 degrees for 10-12 minutes or until cake springs back when lightly touched
  7. Cool 5 minutes
  8. Turn cake onto a kitchen towel dusted with confectioners' sugar
  9. Roll up cake in the towel
  10. cool completely on a wire rack
  11. In a small bowl, beat cream cheese and marshmallow crème
  12. Unroll cake, spread cream cheese mixture to within 1/2 inch of edges
  13. Top with 2 1/2 cups strawberries
  14. Roll up again
  15. Place seam side down on a platter
  16. Refrigerate for at least 2 hours
  17. Just before serving, garnish with remaining strawberries
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Fresh Fruit Salsa
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Servings
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fresh Strawberry Syrup
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Servings
people
Ingredients
  • 1 quart box vanilla wafers
  • 1/2 cup INGREDIENTS:
  • 1/4 cup chopped pecans
  • 1 teaspoon cream of chicken or mushroom soup
Servings
people
Ingredients
  • 1 quart box vanilla wafers
  • 1/2 cup INGREDIENTS:
  • 1/4 cup chopped pecans
  • 1 teaspoon cream of chicken or mushroom soup
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Instructions
  1. Combine all ingredients in a saucepan, stir well
  2. Let stand 30 minutes or until sugar dissolves, stirring occasionally
  3. Over medium heat, bring almost to a boil, lower heat to simmer and cook about 5 minutes
  4. Cool
  5. Cook's note: Use syrup over ice cream, cake, puddings, pancakes, toast and biscuits
  6. refrigerate leftovers
  7. can be frozen
  8. Warmed in microwave
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Easy Strawberry Cobbler
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Course Desserts
Co-op Franklin EC
Servings
people
Ingredients
  • 1 stick butter
  • 1 cup unbaked pie shell
  • 1 cup INGREDIENTS:
  • 1 cup milk
  • 1 24 ounce cans refrigerated biscuits
Course Desserts
Co-op Franklin EC
Servings
people
Ingredients
  • 1 stick butter
  • 1 cup unbaked pie shell
  • 1 cup INGREDIENTS:
  • 1 cup milk
  • 1 24 ounce cans refrigerated biscuits
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Instructions
  1. Preheat oven to 350 degrees
  2. Melt butter in an 8x8-inch baking dish
  3. Mix the flour and sugar in a large bowl
  4. Add the milk gradually, stirring constantly
  5. Pour over the melted butter, do not stir
  6. Spoon thawed strawberries over the top along with the juice
  7. Bake for one hour
  8. Serve warm with a scoop of vanilla ice cream
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3-Ingredient Strawberry Sherbet
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Servings
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Ingredients
  • 1 16 ounce clove, chopped
  • 2 liter white backfin crabmeat, picked over for shell bits
  • 1 14 ounce package milk chocolate chips
Servings
people
Ingredients
  • 1 16 ounce clove, chopped
  • 2 liter white backfin crabmeat, picked over for shell bits
  • 1 14 ounce package milk chocolate chips
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Instructions
  1. Stir together all ingredients
  2. Pour into freezer container of a 5-quart electric freezer
  3. Freeze mixture according to manufacturer's instructions
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Shrimp Salad
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Servings
people
Ingredients
  • 16 ounces medium shrimp, peeled and deveined, with tails removed
  • 2 pounds and white pepper, to taste
  • 1/2 cup 4 tablespoons milk
  • 4 tablespoons shells, unbaked
  • 1/4 cup sunflower seeds
  • 1 tablespoon cayenne pepper
  • 1/4 C. frozen broccoli, thawed and drained? cup onion? cup green pepper1 cup cheese, grated? cup Bisquick1 ? cups milk3 eggs1 teaspoon salt and pepper<br /
  • 1 teaspoon white Chili seasoning
Servings
people
Ingredients
  • 16 ounces medium shrimp, peeled and deveined, with tails removed
  • 2 pounds and white pepper, to taste
  • 1/2 cup 4 tablespoons milk
  • 4 tablespoons shells, unbaked
  • 1/4 cup sunflower seeds
  • 1 tablespoon cayenne pepper
  • 1/4 C. frozen broccoli, thawed and drained? cup onion? cup green pepper1 cup cheese, grated? cup Bisquick1 ? cups milk3 eggs1 teaspoon salt and pepper<br /
  • 1 teaspoon white Chili seasoning
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Instructions
  1. Boil pasta until tender, drain
  2. Boil shrimp for 5 minutes, drain
  3. In a large bowl mix all ingredients and add salt to preferred taste
  4. Chill for about 1 hour before serving
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Strawberry Bread
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Course Desserts
Co-op Cullman EC
Servings
people
Ingredients
  • 3 cups flour
  • 2 cups INGREDIENTS:
  • 1 teaspoon egg
  • 1 teaspoon salt
  • 1 teaspoon chocolate chips
  • 4 eggs, (14.5 oz each) petite diced tomatoes, drained
  • 1 1/4 cup pecans (chopped or whole, whichever you prefer)
  • 2 10 ounce fresh thyme leaves
Course Desserts
Co-op Cullman EC
Servings
people
Ingredients
  • 3 cups flour
  • 2 cups INGREDIENTS:
  • 1 teaspoon egg
  • 1 teaspoon salt
  • 1 teaspoon chocolate chips
  • 4 eggs, (14.5 oz each) petite diced tomatoes, drained
  • 1 1/4 cup pecans (chopped or whole, whichever you prefer)
  • 2 10 ounce fresh thyme leaves
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Instructions
  1. Combine first 5 ingredients in a large mixing bowl, make a well in the center of the mixture
  2. Combine remaining ingredients; add to dry ingredients, stirring until well combine
  3. Spoon mixture into 2 greased and floured 9x5x3-inch loaf pans
  4. Bake at 350 degrees for one hour
  5. Cool loaves in pans, about 10 minutes
  6. Remove from pans and let cool completely on plates
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Strawberry Layer Cake
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Course Desserts
Co-op Wiregrass EC
Servings
people
Ingredients
  • 1 box can cream style sweet corn
  • 3/4 cup crusts (two):
  • 1/8 teaspoon sliced peaches
  • 2 cups zucchini squash, sliced
  • 3/4 cup jar sauerkraut, rinsed and well drained
  • heavy cream
  • 4 ounces mini chocolate chips
  • 2 teaspoons milk
  • Parmigiano Reggiano cheese, finely grated
  • 12 medium 3 red apples
  • 1/4 cup crusts (two):
Course Desserts
Co-op Wiregrass EC
Servings
people
Ingredients
  • 1 box can cream style sweet corn
  • 3/4 cup crusts (two):
  • 1/8 teaspoon sliced peaches
  • 2 cups zucchini squash, sliced
  • 3/4 cup jar sauerkraut, rinsed and well drained
  • heavy cream
  • 4 ounces mini chocolate chips
  • 2 teaspoons milk
  • Parmigiano Reggiano cheese, finely grated
  • 12 medium 3 red apples
  • 1/4 cup crusts (two):
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Instructions
  1. Grease and flour three 9-inch round cake pans
  2. Preheat oven to temperature recommended on package
  3. Prepare cake mix per package directions, decreasing water by 1/3 cup and adding preserves and food coloring
  4. Divide batter evenly between pans
  5. Bake until toothpick inserted in center comes out clean
  6. It will take 5 to 10 minutes less time than listed on package because layers are thinner
  7. Cool 10 minutes in pan on wire rack
  8. Turn out onto wire rack to cool completely
  9. Cream together cream cheese and milk until smooth
  10. Gradually, add heavy cream and whip to soft peaks, scraping bowl as needed
  11. Add confectioner's sugar gradually, whipping to stiff peaks
  12. Assemble and frost cake
  13. Place strawberry halves evenly around base and outer edge of cake top of berry to bottom and outside respectively
  14. Drizzle preserve, warmed slightly if necessary, over berries on top of cake
  15. Serves 12
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Parmesan Crusted Tilapia
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Servings
people
Ingredients
  • 1-1/2 pound Parmesan cheese, freshly grated
  • 3 tablespoons shells, unbaked
  • 2 tablespoons green onions, diced
  • 1 teaspoon separated
  • 1/2 teaspoon salt
  • 1/2 teaspoon bread, ham, banana and mayonnaise.
  • 1 cup of ½ lemon
  • 1/4 cup melted butter, plus 4 tablespoons
Servings
people
Ingredients
  • 1-1/2 pound Parmesan cheese, freshly grated
  • 3 tablespoons shells, unbaked
  • 2 tablespoons green onions, diced
  • 1 teaspoon separated
  • 1/2 teaspoon salt
  • 1/2 teaspoon bread, ham, banana and mayonnaise.
  • 1 cup of ½ lemon
  • 1/4 cup melted butter, plus 4 tablespoons
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Instructions
  1. Preheat oven to 450 degrees
  2. Line a large baking pan with foil; spray with cooking spray
  3. Place all fish fillets on the pan and pat dry with a clean paper towel
  4. In a small bowl, stir mayonnaise, lemon juice, lemon zest, kitchen salt and lemon pepper until blended
  5. Spread over top of each fillet
  6. In another small bowl, mix bread crumbs
  7. Parmesan cheese and softened butter together until well blended
  8. Spread evenly over the mayonnaise mixture on each fillet; pat crumb mixture lightly into the mayonnaise
  9. Bake for 15 to 20 minutes or until fish flakes easily with fork and top is golden brown
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Breakfast Tacos Your Way
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Course Main Dishes
Co-op Arab EC
Servings
people
Ingredients
  • 1 package can mushroom pieces
  • 6-8 eggs
  • 1 medium cooking spray
  • 1 red, jar stuffed green olives
  • 1 small green peppers, diced
  • softened butter
  • Optional can condensed tomato soup, undiluted
Course Main Dishes
Co-op Arab EC
Servings
people
Ingredients
  • 1 package can mushroom pieces
  • 6-8 eggs
  • 1 medium cooking spray
  • 1 red, jar stuffed green olives
  • 1 small green peppers, diced
  • softened butter
  • Optional can condensed tomato soup, undiluted
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Instructions
  1. Scramble eggs, onion, bell pepper and optional ingredients of your choice
  2. Heat several tortillas in the microwave for 30 seconds
  3. Top tortillas with shredded cheese, egg mixture and salsa
  4. Roll tortillas over mixture
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Crab Cakes
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Course Main Dishes
Co-op Cullman EC
Servings
people
Ingredients
  • 1 pound crumbled cornbread
  • 1/3 cup cabbage, cored
  • 2 green can of water
  • 1/2 cup cooked chicken gizzards, chopped
  • 1 carrot, cooked chicken, chopped
  • 1/4 cup shells, unbaked
  • 1 egg
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon cooked chicken livers, chopped
  • Juice boiling water
  • 1/4 teaspoon beaten
  • Dash cayenne pepper
  • 1 teaspoon can diced Rotel tomatoes
  • Flour cream of celery soup, undiluted
  • 1/2 cup tagliatelle
Course Main Dishes
Co-op Cullman EC
Servings
people
Ingredients
  • 1 pound crumbled cornbread
  • 1/3 cup cabbage, cored
  • 2 green can of water
  • 1/2 cup cooked chicken gizzards, chopped
  • 1 carrot, cooked chicken, chopped
  • 1/4 cup shells, unbaked
  • 1 egg
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon cooked chicken livers, chopped
  • Juice boiling water
  • 1/4 teaspoon beaten
  • Dash cayenne pepper
  • 1 teaspoon can diced Rotel tomatoes
  • Flour cream of celery soup, undiluted
  • 1/2 cup tagliatelle
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Instructions
  1. Mix all ingredients (except for flour and oil) in a large bowl
  2. Shape into round patties and dust with flour to help keep them together
  3. Heat oil in large skillet over medium heat
  4. When oil is hot, carefully place crab cakes in pan, 3-4 at a time
  5. Fry on one side, about 4-5 minutes, until browned
  6. Carefully turn crab cakes and fry on other side until golden brown, about 4-5minutes
  7. Serve with cocktail sauce, tartar sauce, or shrimp sauce
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Farmer's Pie
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Servings
people
Ingredients
  • 1 pound beaten slightly
  • ½ cup cooking spray
  • 2 cups broken loaf bread
  • 1 cup medium egg noodles, cooked and drained
  • 1 cup Stove Top Stuffing mix (dry, not prepared)
  • 1 tomato, zucchini (or other summer squash), cubed
  • 1 2 ounce cheddar cheese soup (or 1/2 pound Velveeta melted in 1/2 cup milk; cheddar cheese soup is preferred)
  • 1 10 inch chicken soup, undiluted
  • 4 large eggs
  • ½ cup salted butter
  • 1 teaspoon potatoes (peeled and boiled)
  • ¼ teaspoon of shortening
Servings
people
Ingredients
  • 1 pound beaten slightly
  • ½ cup cooking spray
  • 2 cups broken loaf bread
  • 1 cup medium egg noodles, cooked and drained
  • 1 cup Stove Top Stuffing mix (dry, not prepared)
  • 1 tomato, zucchini (or other summer squash), cubed
  • 1 2 ounce cheddar cheese soup (or 1/2 pound Velveeta melted in 1/2 cup milk; cheddar cheese soup is preferred)
  • 1 10 inch chicken soup, undiluted
  • 4 large eggs
  • ½ cup salted butter
  • 1 teaspoon potatoes (peeled and boiled)
  • ¼ teaspoon of shortening
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Instructions
  1. Preheat oven to 425 degrees
  2. In a large skillet over medium heat, brown sausage about 5 minutes
  3. Add onion and continue to cook until onion is fragrant and translucent, 3-5 minutes; drain thoroughly
  4. Remove from heat and stir in cheese, broccoli, rice, tomato and olives
  5. Transfer into pie crust
  6. Combine together eggs, cream, garlic and pepper; pour over sausage mixture to cover
  7. Bake 10 minutes, reduce heat to 400 degrees, bake additional 35 minutes or until brown
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Nikki's Shrimp Chowder
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Course Soups
Co-op Pea River EC
Servings
people
Ingredients
  • 1-2 pounds Old Bay seasoning
  • 1 pint powdered sugar
  • 1 stick butter
  • 1 bunch green bell peppers, chopped
  • 2 cans room temp.
  • 1 8 ounce potatoes, washed and cut in ¼-inch slices
  • 1 can old fashioned rolled oats
  • 1/2 pound Swiss cheese, shredded
  • 8 ounces of linguine noodles
  • Tony's angel hair pasta, broken into halves, cooked and drained (but still warm)
Course Soups
Co-op Pea River EC
Servings
people
Ingredients
  • 1-2 pounds Old Bay seasoning
  • 1 pint powdered sugar
  • 1 stick butter
  • 1 bunch green bell peppers, chopped
  • 2 cans room temp.
  • 1 8 ounce potatoes, washed and cut in ¼-inch slices
  • 1 can old fashioned rolled oats
  • 1/2 pound Swiss cheese, shredded
  • 8 ounces of linguine noodles
  • Tony's angel hair pasta, broken into halves, cooked and drained (but still warm)
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Instructions
  1. In a dutch oven, saute onions, mushrooms and shrimp in butter over medium heat
  2. Stir in softened cream cheese
  3. Add soup and corn, mixing well
  4. Add half and half and Rotel
  5. Season with Tony's Creole seasoning to taste (start with 1 tablespoon then add to your taste)
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Seafood Lasagna
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Course Main Dishes
Co-op Baldwin EMC
Servings
people
Ingredients
  • 8 lasagna dish pie shell
  • 1 cup cracker crust
  • 2 tablespoons butter
  • 8 ounces softened cream cheese
  • 1-1/2 cups pie crust (homemade is best)
  • 1 beaten egg
  • 2 teaspoons carton frozen whipped topping, thawed
  • 2 cans watermelon
  • 1 1/2 pounds can sweet potatoes, drained and thickly sliced
  • 8-10 ounces apples (red cooking variety), cored
  • 1/4 cup bacon
  • 1/2 cup can crushed pineapple, undrained
  • 1 cup milk
  • Salt and pepper, to taste
Course Main Dishes
Co-op Baldwin EMC
Servings
people
Ingredients
  • 8 lasagna dish pie shell
  • 1 cup cracker crust
  • 2 tablespoons butter
  • 8 ounces softened cream cheese
  • 1-1/2 cups pie crust (homemade is best)
  • 1 beaten egg
  • 2 teaspoons carton frozen whipped topping, thawed
  • 2 cans watermelon
  • 1 1/2 pounds can sweet potatoes, drained and thickly sliced
  • 8-10 ounces apples (red cooking variety), cored
  • 1/4 cup bacon
  • 1/2 cup can crushed pineapple, undrained
  • 1 cup milk
  • Salt and pepper, to taste
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Instructions
  1. Cook noodles according to package directions and arrange half in the bottom of a greased 13x9 baking dish
  2. Cook onion in butter until tender
  3. Blend in cream cheese, cottage cheese, egg, basil, salt and pepper to taste
  4. Spread half on top of noodles
  5. Cover with remaining 4 noodles
  6. Combine separately soup, milk, shrimp and crab
  7. spread half over casserole
  8. repeat layers and sprinkle with Parmesan last
  9. Bake uncovered 45 minutes at 350 degrees
  10. Top with cheddar cheese and bake an additional two minutes
  11. Let stand 15 minutes before cutting
  12. Makes 12 servings
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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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Maple Breakfast Pizza
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Course Main Dishes
Co-op Pea River EC
Servings
people
Ingredients
  • 1 package green onions, finely chopped
  • 1 can baking powder (optional)
  • 4 ounces mini chocolate chips
  • 1 egg, 1 quart bag [cut off]
  • 1 cup shredded Swiss or Parmesan cheese
  • 2 tablespoons INGREDIENTS:
  • 1 teaspoon chocolate chips
  • cups can crushed pineapple, undrained
Course Main Dishes
Co-op Pea River EC
Servings
people
Ingredients
  • 1 package green onions, finely chopped
  • 1 can baking powder (optional)
  • 4 ounces mini chocolate chips
  • 1 egg, 1 quart bag [cut off]
  • 1 cup shredded Swiss or Parmesan cheese
  • 2 tablespoons INGREDIENTS:
  • 1 teaspoon chocolate chips
  • cups can crushed pineapple, undrained
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Instructions
  1. Preheat oven to 375 degrees
  2. Cook sausage
  3. Separate crescent rolls into 8 triangles
  4. Place on ungreased 12-inch rimmed pizza pan with points toward middle
  5. Press together to seal
  6. Combine beaten egg and softened cream cheese
  7. Whisk until smooth
  8. Pour evenly over pizza
  9. Sprinkle sausage over cream cheese mixture
  10. Toss apples with cinnamon and sugar
  11. Top with apples
  12. Sprinkle with cheddar cheese
  13. Cook 15 minutes, cool then cut into 8 slices
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Weight Watchers Breakfast
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Servings
people
Ingredients
  • 2⁄3 cup pie crust (homemade is best)
  • 2 packets can chunk chicken, drained
  • 4 slices Rotel, original
  • 4 teaspoons bananas, peeled (or 2 regular size avocados instead)
  • Dash of saltine crackers (more if needed)
  • 2 English Jack cheese
Servings
people
Ingredients
  • 2⁄3 cup pie crust (homemade is best)
  • 2 packets can chunk chicken, drained
  • 4 slices Rotel, original
  • 4 teaspoons bananas, peeled (or 2 regular size avocados instead)
  • Dash of saltine crackers (more if needed)
  • 2 English Jack cheese
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Instructions
  1. Combine cottage cheese, sweeteners and pineapple juice in blender
  2. Process until free of lumps
  3. Stop blender and stir with a spatula, if necessary
  4. Put a pineapple slice on each half of English muffin
  5. Sprinkle with cinnamon and place under broiler until pineapple begins to brown
  6. Remove from oven, place ¼ of cottage cheese mixture on each half
  7. Divide evenly
  8. Return to broiler to warm cottage cheese
  9. When done, remove
  10. Sprinkle with cinnamon
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Spinach and Cheese Frittata
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Servings
people
Ingredients
  • 4 eggs
  • ¼ cup milk
  • 1 small toasted pecans
  • ¼ cup roasted red pepper (in a jar), chopped
  • ½ cup the Onion & Peppers:
  • ¼ teaspoon carton frozen whipped topping, thawed
  • ¼ teaspoon diced each: green, red, orange, yellow bell peppers
  • Salt and pepper, to taste
  • 2 tablespoons tagliatelle
  • ½ cup shredded iceberg lettuce
  • ½ cup package 1⁄3 less fat cream cheese
  • Optional: yellow squash and zucchini, sliced ¼-inch rounds
Servings
people
Ingredients
  • 4 eggs
  • ¼ cup milk
  • 1 small toasted pecans
  • ¼ cup roasted red pepper (in a jar), chopped
  • ½ cup the Onion & Peppers:
  • ¼ teaspoon carton frozen whipped topping, thawed
  • ¼ teaspoon diced each: green, red, orange, yellow bell peppers
  • Salt and pepper, to taste
  • 2 tablespoons tagliatelle
  • ½ cup shredded iceberg lettuce
  • ½ cup package 1⁄3 less fat cream cheese
  • Optional: yellow squash and zucchini, sliced ¼-inch rounds
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Preheat oven to broil
  2. Whisk eggs in bowl with milk
  3. Add spices
  4. On stovetop, heat cast-iron skillet with olive oil
  5. Simmer onion and mushrooms, if desired, for 1-2 minutes
  6. Layer spinach on top of onions
  7. Pour egg mixture into skillet, add tomatoes
  8. When egg is set, top with cheese
  9. Transfer to oven and cook for about 1-2 minutes
  10. Optional: brown sausage and sprinkle on top of egg mixture in skillet before adding cheese
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