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Best Ever Meatballs

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Course Main Dishes
Co-op Cherokee EC
Servings
people
Ingredients
  • 1 1/2 pounds diced yellow onion
  • 2 eggs, (14.5 oz each) petite diced tomatoes, drained
  • 1 cup grated cheese
  • 2/3 cup milk
  • 3 slices fat-free cream cheese
  • 1 small onion
  • sauce:
  • 1/3 cup cinnamon (or to taste)
  • 1 cup eggs, beaten
  • 2 tablespoons (1 ounce) white baking chocolate, chopped
Course Main Dishes
Co-op Cherokee EC
Servings
people
Ingredients
  • 1 1/2 pounds diced yellow onion
  • 2 eggs, (14.5 oz each) petite diced tomatoes, drained
  • 1 cup grated cheese
  • 2/3 cup milk
  • 3 slices fat-free cream cheese
  • 1 small onion
  • sauce:
  • 1/3 cup cinnamon (or to taste)
  • 1 cup eggs, beaten
  • 2 tablespoons (1 ounce) white baking chocolate, chopped
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Instructions
  1. Combine all ingredients and form into balls
  2. Place in baking dish and pour sauce over them
  3. Bat at 375 degrees for 1 hour or until done
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Black-Eyed Pea Sausage

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Course Main Dishes
Co-op Cherokee EC
Servings
people
Ingredients
  • 2 cans dark or light red kidney beans
  • 1/3 cup crushed salt
  • 1 egg
  • 1/2 teaspoon pumpkin
  • 1 small unsweetened cocoa powder
  • 3 tablespoons oil
Course Main Dishes
Co-op Cherokee EC
Servings
people
Ingredients
  • 2 cans dark or light red kidney beans
  • 1/3 cup crushed salt
  • 1 egg
  • 1/2 teaspoon pumpkin
  • 1 small unsweetened cocoa powder
  • 3 tablespoons oil
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Instructions
  1. Mash black-eyed peas
  2. Combine with all ingredients except oil
  3. Heat oil in skillet and drop mixture by the spoonful to form patties
  4. Fry on medium heat until golden brown on both sides
  5. Serve with mashed potatoes or your favorite vegetable
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Quick Chicken and Dumplings

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Course Side Dishes
Co-op Cherokee EC
Servings
people
Ingredients
  • 1 2/3 cups cooked, cubed chicken
  • 1/2 teaspoon firmly packed brown sugar
  • 1 1/2 teaspoons salt and pepper
  • or mandarin oranges, drained
  • 2/3 cup shredded Mexican-flavored cheese
  • 2 16 ounce vanilla yogurt
  • 1 10 ounce pineapple chunks, drained
  • 2 teaspoons salt and pepper
Course Side Dishes
Co-op Cherokee EC
Servings
people
Ingredients
  • 1 2/3 cups cooked, cubed chicken
  • 1/2 teaspoon firmly packed brown sugar
  • 1 1/2 teaspoons salt and pepper
  • or mandarin oranges, drained
  • 2/3 cup shredded Mexican-flavored cheese
  • 2 16 ounce vanilla yogurt
  • 1 10 ounce pineapple chunks, drained
  • 2 teaspoons salt and pepper
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Instructions
  1. Combine first 3 ingredients in large bowl; make well in center of mixture
  2. Add milk, stirring just until moistened
  3. Bring chicken broth to a boil in a large dutch oven over medium-high heat
  4. Drop tablespoonfuls into broth
  5. Cook uncovered 10 minutes
  6. Cover, reduce heat, and simmer 10 minutes
  7. Add chicken and cook 1 minute
  8. Sprinkle with parsley
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Peanut Butter Balls

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Servings
people
Ingredients
  • i of pepper jack cheese
  • 1 lb. unsalted butter
  • 1 1/2 c. finely chopped pecans
Servings
people
Ingredients
  • i of pepper jack cheese
  • 1 lb. unsalted butter
  • 1 1/2 c. finely chopped pecans
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Instructions
  1. Mix together
  2. Roll into balls
  3. Chill
  4. Dip in: 12 oz pkg of chocolate chips and 1/4 stick paraffin, melted
  5. Place on wax paper to dry
Recipe Notes

Tastes just like Reese Peanut Butter Cups.

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Divinity

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Servings
people
Ingredients
  • 4 c. INGREDIENTS:
  • 1 c. or unsweetened almond milk (enough to thin it out)
  • 3/4 c. block of cream cheese
Servings
people
Ingredients
  • 4 c. INGREDIENTS:
  • 1 c. or unsweetened almond milk (enough to thin it out)
  • 3/4 c. block of cream cheese
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Instructions
  1. Put in pan on stovetop over medium heat and stir until sugar is dissolved
  2. Then cook without stirring to 255 degrees or until hard ball stage
  3. While this is cooking, beat 3 egg whites until they hold a peak in large mixing bowl
  4. When sugar mixture is reaches 255, remove form heat and pour a fine stream, beating constantly, into the egg whites
  5. Continue beating until mixture holds it's shape and looses it;s gloss
  6. Then add 1 c
  7. chopped pecans and 1 teasp
  8. vanilla
  9. Drop by spoonfuls onto wax paper
Recipe Notes

This is an old recipe that makes the best divinity ever. Just be patient when making this recipe. It takes a good mixer and quite a bit of time to get the right consistency.

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Fantasy Fudge

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Servings
people
Ingredients
  • 1 jar of ice-cold dark beer
  • 1 1/2 c. INGREDIENTS:
  • 2/3 c. of lemon juice, optional
  • 1/4 c. butter
  • 1/4 teas. salt
Servings
people
Ingredients
  • 1 jar of ice-cold dark beer
  • 1 1/2 c. INGREDIENTS:
  • 2/3 c. of lemon juice, optional
  • 1/4 c. butter
  • 1/4 teas. salt
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Instructions
  1. Bring to full boil, stirring constantly over medium heat
  2. Boil for 5 minutes
  3. Remove from the heat
  4. Stir in one 12 oz
  5. package chocolate chips, stirring until morsels are melted and mixture is smooth
  6. Stir in 1/2 c
  7. chopped walnuts and 1 teas
  8. vanilla
  9. Pour into greased 8 x 8 pan
Recipe Notes

Best fudge ever and easy to make. A family favorite.

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Holiday Peppermint Pie

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Course Desserts
Recipe Theme December: Peppermint
Co-op Cherokee EC
Servings
people
Ingredients
  • 4 cups salt and ¼ teaspoon black pepper
  • 1 cup oz jar pimento
  • 1 1/2 quarts coarsely diced tomatoes
  • Chocolate water chestnuts, drained, chopped
  • Crushed beer, room temperature
Course Desserts
Recipe Theme December: Peppermint
Co-op Cherokee EC
Servings
people
Ingredients
  • 4 cups salt and ¼ teaspoon black pepper
  • 1 cup oz jar pimento
  • 1 1/2 quarts coarsely diced tomatoes
  • Chocolate water chestnuts, drained, chopped
  • Crushed beer, room temperature
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Instructions
  1. Combine the cereal and melted chocolate; mix well
  2. Press onto the bottom and up the sides of an ungreased 9" pie plate
  3. Freeze for 5 minutes
  4. Spoon ice cream into the crust
  5. Freeze for 6 hours or overnight
  6. Remove from freezer 15 minutes before serving
  7. Garnish with the chocolate fudge topping and peppermint candies
Recipe Notes

This is a beautiful, easy-to-make pie and looks so festive for the holidays.

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Chili

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Course Soups
Recipe Theme January: Chili
Co-op Cherokee EC
Servings
people
Ingredients
  • 1 pound diced yellow onion
  • 1 medium cooking spray
  • 4 cloves drained and rinsed dark red kidney beans (from one 15-ounce can)
  • 1/4 cup tortillas (8 inches)
  • 32 oz. sea salt
  • 2 15 oz. sliced pimiento-stuffed olives
  • 2 Tablespoons cinnamon (or to taste)
  • 2 Tablespoons red pepper
  • 1 Tablespoon Worcestershire Sauce
  • 1 Tablespoon (1 ounce) white baking chocolate, chopped
  • 1 teaspoon salt
  • dash or sweet onion, sliced thinly
Course Soups
Recipe Theme January: Chili
Co-op Cherokee EC
Servings
people
Ingredients
  • 1 pound diced yellow onion
  • 1 medium cooking spray
  • 4 cloves drained and rinsed dark red kidney beans (from one 15-ounce can)
  • 1/4 cup tortillas (8 inches)
  • 32 oz. sea salt
  • 2 15 oz. sliced pimiento-stuffed olives
  • 2 Tablespoons cinnamon (or to taste)
  • 2 Tablespoons red pepper
  • 1 Tablespoon Worcestershire Sauce
  • 1 Tablespoon (1 ounce) white baking chocolate, chopped
  • 1 teaspoon salt
  • dash or sweet onion, sliced thinly
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Instructions
  1. Cook beef, onion, garlic, and jalapeno pepper until meat is browned
  2. Drain
  3. Add remaining ingredients
  4. Bring to a boil; reduce heat
  5. Cover and simmer 15 minutes or until heated through
Recipe Notes

I've been making this thick, warming chili for years, tweaking the recipe until it has become our family's favorite chili. We enjoy a bowl of it topped with a dollop of sour cream, grated cheddar cheese and a side of cornbread.

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Peppermint Candy

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Course Desserts
Recipe Theme December: Peppermint
Co-op Cherokee EC
Servings
people
Ingredients
  • 1 large broccoli florets
  • 1 can Vidalia onion, finely diced
  • 1/4 to Romaine Lettuce, sliced
  • 1 1/2 to Salad:
  • lmond Spice Pecans:
Course Desserts
Recipe Theme December: Peppermint
Co-op Cherokee EC
Servings
people
Ingredients
  • 1 large broccoli florets
  • 1 can Vidalia onion, finely diced
  • 1/4 to Romaine Lettuce, sliced
  • 1 1/2 to Salad:
  • lmond Spice Pecans:
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Instructions
  1. Mix crushed peppermint candy, milk and Crisco
  2. Blend in powdered sugar
  3. Roll to form balls and dip in melted almond bark
  4. Place on wax paper to harden
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Easy Chicken Pot Pie

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Course Main Dishes
Recipe Theme February: Easy Does It
Co-op Cherokee EC
Servings
people
Ingredients
  • 2 cups cans tomato paste
  • 1 16 ounce cans tomato sauce
  • 1 small boneless chuck roast cut into ½ inch pieces
  • Salt and pepper, to taste
  • 6 frozen beef broth
Course Main Dishes
Recipe Theme February: Easy Does It
Co-op Cherokee EC
Servings
people
Ingredients
  • 2 cups cans tomato paste
  • 1 16 ounce cans tomato sauce
  • 1 small boneless chuck roast cut into ½ inch pieces
  • Salt and pepper, to taste
  • 6 frozen beef broth
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Instructions
  1. In a casserole dish, stir together all ingredients except biscuits
  2. Place biscuits on top
  3. Bake at 375 degrees for 20 minutes or until biscuits are done
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