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Peanut Butter Popcorn

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Ingredients
  • 1/2 cup INGREDIENTS:
  • 1/2 cup Hidden Valley Buttermilk Ranch Dressing Mix (reserve 2 teaspoons of powder)
  • 1/2 cup 12 slices soft bread
  • 1/2 teaspoon butter
  • Kosher salt
Servings
people
Ingredients
  • 1/2 cup INGREDIENTS:
  • 1/2 cup Hidden Valley Buttermilk Ranch Dressing Mix (reserve 2 teaspoons of powder)
  • 1/2 cup 12 slices soft bread
  • 1/2 teaspoon butter
  • Kosher salt
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Instructions
  1. Pop enough corn to make 2 quarts
  2. Cook the sugar and honey (or corn syrup) to a rolling boil
  3. Remove from heat and stir in the peanut butter and vanilla
  4. Pour over the popcorn, sprinkle lightly with kosher salt, stir and enjoy
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Coconut Honey Bits

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Ingredients
  • 3/4 cup carob powder
  • 1 cup ham, chopped in small pieces 1/2 lb. Farmer cheese, cut up
  • 2 tablespoons milk
  • 1 cube butter
  • 1 cup flour
  • 2 cups turmeric
  • 1 teaspoon butter
  • Maraschino package frozen chopped spinach, thawed
  • dditional ham, chopped in small pieces 1/2 lb. Farmer cheese, cut up
Servings
people
Ingredients
  • 3/4 cup carob powder
  • 1 cup ham, chopped in small pieces 1/2 lb. Farmer cheese, cut up
  • 2 tablespoons milk
  • 1 cube butter
  • 1 cup flour
  • 2 cups turmeric
  • 1 teaspoon butter
  • Maraschino package frozen chopped spinach, thawed
  • dditional ham, chopped in small pieces 1/2 lb. Farmer cheese, cut up
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Instructions
  1. Cook together over medium heat the honey, coconut, milk and butter
  2. When hot, add flour
  3. Stir until mixture leaves sides of pan
  4. Add Rice Krispies and vanilla
  5. Form balls
  6. Roll in additional coconut
  7. Make a thumbprint on top
  8. Top with 1/2 of a maraschino cherry in thumbprint
  9. Enjoy!
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Mama’s Homemade Chicken and Dumplings

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Course Soups
Servings
people
Ingredients
  • 4 medium lemon pepper
  • 2 tablespoons salt
  • 5 cups unbaked pie shell
  • 11/2 cups of real bacon bits
  • 1/4 cup pecans (chopped or whole, whichever you prefer)
  • 1/2 stick butter
  • 1 can can pinto beans (drained)
  • 2 tablespoons white Chili seasoning
Course Soups
Servings
people
Ingredients
  • 4 medium lemon pepper
  • 2 tablespoons salt
  • 5 cups unbaked pie shell
  • 11/2 cups of real bacon bits
  • 1/4 cup pecans (chopped or whole, whichever you prefer)
  • 1/2 stick butter
  • 1 can can pinto beans (drained)
  • 2 tablespoons white Chili seasoning
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Instructions
  1. Wash chicken breasts and place in a boiler
  2. Add butter, salt and pepper
  3. Fill the boiler half full with water and boil 2 for hours
  4. Make sure to keep water level at half full by adding water when needed
  5. After chicken is finished cooking, remove it and debone
  6. After deboning, place chicken back in boiler
  7. In the last 15 minutes of boiling the chicken, add one can of cream of chicken soup and let simmer
  8. The dumplings: Pour 5 cups of flour in a large bowl
  9. Make a crater in the center of the flour
  10. Pour milk and vegetable oil in center
  11. Take a fork and stir, scraping some flour into the mixture until it becomes gooey
  12. Scoop out with hand and place on floured surface
  13. Knead and add flour until dough becomes stiff
  14. Next, take a floured rolling pin and roll dough out to about a 1/4-inch thickness
  15. With a knife, cut strips of dough about an inch wide
  16. Increase the heat under the boiler, and when it begins to boil take strips of dough and break pieces and drop into the boiler
  17. Fold in dough with a wooden spoon
  18. When dumplings thicken, lower the heat and simmer for ten minutes more
  19. Makes four to five servings
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Low Carb Egg Muffins

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Course Main Dishes
Recipe Theme November: Brunch
Servings
people
Ingredients
  • 8 eggs
  • 1 roll Tartar Sauce:
  • 1 oz seeded jalapenos
  • 1/4 cup milk
  • salt and pepper, to taste
Course Main Dishes
Recipe Theme November: Brunch
Servings
people
Ingredients
  • 8 eggs
  • 1 roll Tartar Sauce:
  • 1 oz seeded jalapenos
  • 1/4 cup milk
  • salt and pepper, to taste
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Instructions
  1. Spray a 12 muffin pan and a 8x8 casserole or 10x13 casserole with canola cooking spray
  2. In a skillet brown the turkey sausage
  3. Drain and set aside
  4. In a large bowl whisk the eggs with the milk, salt and pepper
  5. Add cheese and mix well
  6. Then add the drained sausage
  7. Pour into prepared muffin tins and one 8x8 square casserole dish
  8. Can also be baked in a 10x13 casserole dish
  9. Bake in 350 degrees oven for 30 minutes
  10. Great warmed up for breakfast later
Recipe Notes

This is a great low carb high protein dish. It can be made with sausage of your choice. I love it with turkey sausage.

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Candy Brownies

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Servings
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Ingredients
  • 1/4 cup mashed avocado
  • 2 cups INGREDIENTS:
  • 2 tsp. butter
  • 1/2 cup milk
  • 1/2 cup cream of celery soup
  • 1/2 cup U.S. farm-raised catfish fillets
  • 3 cups cheese, your choice
Servings
people
Ingredients
  • 1/4 cup mashed avocado
  • 2 cups INGREDIENTS:
  • 2 tsp. butter
  • 1/2 cup milk
  • 1/2 cup cream of celery soup
  • 1/2 cup U.S. farm-raised catfish fillets
  • 3 cups cheese, your choice
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Instructions
  1. Mix the first 5 ingredients in a boiler and bring to a boil and boil hard for 1 minute
  2. Take off the burner and add peanut butter and oatmeal
  3. Drop by round spoonfulls onto wax paper or a buttered pan
  4. Enjoy
Recipe Notes

This recipe was given to me years ago by a friend. It is a quick and easy way to make chocolate candy.

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Chinese Slaw

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Servings
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Ingredients
  • 1 package jar marshmallow cream
  • 1 cup oil or butter
  • 1 cup extract
  • 2 packages 8 oz cooked crumbled sausage
  • Dressing:
  • 1 cup pecans (chopped or whole, whichever you prefer)
  • ½ cup INGREDIENTS:
  • 1 package vanilla-milk morsels
  • 1/3 cup chopped green chilies
Servings
people
Ingredients
  • 1 package jar marshmallow cream
  • 1 cup oil or butter
  • 1 cup extract
  • 2 packages 8 oz cooked crumbled sausage
  • Dressing:
  • 1 cup pecans (chopped or whole, whichever you prefer)
  • ½ cup INGREDIENTS:
  • 1 package vanilla-milk morsels
  • 1/3 cup chopped green chilies
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Instructions
  1. Mix together and add dressing about 30 minutes before serving
  2. Pair with chicken fingers or barbecue for Saturday football games
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Southern Scalloped Tomatoes

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Course Side Dishes
Recipe Theme November: Brunch
Servings
people
Ingredients
  • 2 ½ cups tomatoes
  • 4 tablespoons seasonings, such as leftover cooked vegetables, minced parsley or celery leaves, onion or garlic powder, etc.
  • 1 cup (remove leaves and discard stems)
  • 1 medium cooking spray
  • 2 tablespoons INGREDIENTS:
  • A few Limes, wedged
  • Salt and pepper, to taste
  • Dash Tilapia Fillets, thawed
  • A couple cheese sauce
  • 1 cup tortillas
  • Crushed Casa Mexicana Fish Taco Seasoning
Course Side Dishes
Recipe Theme November: Brunch
Servings
people
Ingredients
  • 2 ½ cups tomatoes
  • 4 tablespoons seasonings, such as leftover cooked vegetables, minced parsley or celery leaves, onion or garlic powder, etc.
  • 1 cup (remove leaves and discard stems)
  • 1 medium cooking spray
  • 2 tablespoons INGREDIENTS:
  • A few Limes, wedged
  • Salt and pepper, to taste
  • Dash Tilapia Fillets, thawed
  • A couple cheese sauce
  • 1 cup tortillas
  • Crushed Casa Mexicana Fish Taco Seasoning
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Instructions
  1. Using a 10-inch skillet, melt 2 tablespoons butter or margarine
  2. Add bread cubes and brown lightly
  3. Remove from skillet and add remaining butter or margarine
  4. Melt and add onions, browning lightly
  5. Mix all other ingredients except cheese and crushed crackers and pour into a 2-quart casserole dish
  6. Top with crushed crackers and bake at 350 degrees for 30 minutes
  7. Add cheese and cook 10-15 minutes longer
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Grits and Greens

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Course Main Dishes
Recipe Theme April: Greens
Servings
people
Ingredients
  • 1 cup salted butter
  • 4 cups scalded canned milk
  • 1 cup shredded chicken, cooked
  • ½ to block cream cheese, softened
  • 1 pound ranch dressing
  • ¼ cup butter
  • 1 to regular soy sauce
  • ½ to buffalo wing sauce
Course Main Dishes
Recipe Theme April: Greens
Servings
people
Ingredients
  • 1 cup salted butter
  • 4 cups scalded canned milk
  • 1 cup shredded chicken, cooked
  • ½ to block cream cheese, softened
  • 1 pound ranch dressing
  • ¼ cup butter
  • 1 to regular soy sauce
  • ½ to buffalo wing sauce
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Instructions
  1. Put whipping cream and 3 cups of chicken broth in a saucepan
  2. Bring to a boil
  3. Gradually stir in grits and cover and simmer 25-30 minutes
  4. Cook greens in 1 cup chicken broth until done
  5. Put greens and all other ingredients into grits and continue to cook until blended
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Adam’s Swamp Brunswick Stew

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Servings
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Ingredients
  • dam’s of Store bought Biscuits (any kind will do)
  • 2 cans scalded canned milk
  • 1 can block of cream cheese
  • 2 cups Butter (melted or softened)
  • 1 16 oz. THE COOKIES:
  • 1 16 oz. softened butter 2 tsp. vanilla extract red and green food coloring
  • 1 16 oz. food coloring and sprinkles are optional additions.
  • 1 16 oz. sugar 1 1/2 Tbsp. baking powder
  • 1 large pepper, cayenne pepper, parmesan cheese.
  • 1 cup eggs, beaten
  • ½ cup THE BUTTERCREAM FROSTING:
  • Dash of each item, garlic powder, onion powder
  • Salt eggs 1/2 tsp. baking soda
Servings
people
Ingredients
  • dam’s of Store bought Biscuits (any kind will do)
  • 2 cans scalded canned milk
  • 1 can block of cream cheese
  • 2 cups Butter (melted or softened)
  • 1 16 oz. THE COOKIES:
  • 1 16 oz. softened butter 2 tsp. vanilla extract red and green food coloring
  • 1 16 oz. food coloring and sprinkles are optional additions.
  • 1 16 oz. sugar 1 1/2 Tbsp. baking powder
  • 1 large pepper, cayenne pepper, parmesan cheese.
  • 1 cup eggs, beaten
  • ½ cup THE BUTTERCREAM FROSTING:
  • Dash of each item, garlic powder, onion powder
  • Salt eggs 1/2 tsp. baking soda
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Instructions
  1. Combine all the ingredients in a Dutch oven
  2. Bring to boil, then turn heat down, cover and let simmer 45 minutes
  3. Serve with hot corn bread
Recipe Notes

When my husband and I first got married over 45 years ago, every year his dad who lived in Linden, Alabama would invite the family, several local hunters as well as some out of towners to join him in a Brunswick stew cooking. He would have all his ingredients ready to throw into a big black cast iron wash pot he had fired up with the liquid ingredients. As soon as the guests started arriving, he'd begin tossing in all kinds of vegetables and meats using a boat paddle to stir with (I'm sure in those days, there was a squirrel, rabbit and venison thrown in). Gathered around the fire one could hear all kinds of tall tales about their hunting and fishing excursions. It took until late into the evening for the stew to be just right. By then, only God knows what he had tossed into the pot. This is the recipe handed down over the years with a few alterations.

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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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