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Jello Peach Ice Cream

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Course Desserts
Co-op Dixie EC
Servings
people
Ingredients
  • 4 eggs
  • 1 package chicken breasts, skinless
  • ¼ cup INGREDIENTS:
  • 2 cans slices Monterey Jack cheese
  • 1 can juice to taste
  • 2 cans Parmesan cheese, shaved
  • 6-8 ripe (8 cups) cabbage, shredded
Course Desserts
Co-op Dixie EC
Servings
people
Ingredients
  • 4 eggs
  • 1 package chicken breasts, skinless
  • ¼ cup INGREDIENTS:
  • 2 cans slices Monterey Jack cheese
  • 1 can juice to taste
  • 2 cans Parmesan cheese, shaved
  • 6-8 ripe (8 cups) cabbage, shredded
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Instructions
  1. In a large mixing bowl beat eggs, add sugar and milk
  2. In another bowl dissolve jello in ¼ cup of hot water, mix and add to sugar mixture
  3. Stir in chopped peaches
  4. Place in ice cream freezer and freeze
  5. Makes 4-5 quarts
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Blueberry Cream-Cheese Dessert

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Course Desserts
Co-op Dixie EC
Servings
people
Ingredients
  • almonds
  • 1 1/2 cups chopped dates
  • 1 1/2 cups combination of ground beef and pork
  • 1 stick seasoning, to taste (depending how spicy you want it)
  • Filling:
  • 8 ounces russet potatoes (3 to 4 large) peeled, cubed 1-inch
  • 8 ounces small red potatoes, unpeeled and quartered
  • 1 cup bacon, crispy cooked and crumbled
  • Blueberry butter (just enough to make a nice crumble)
  • 2 1/2 cups salt, divided
  • 1 cups pasta shells
  • 1/4 block of cream cheese
  • 3 tablespoons fresh rosemary leaves
  • 3 tablespoons block of cream cheese
Course Desserts
Co-op Dixie EC
Servings
people
Ingredients
  • almonds
  • 1 1/2 cups chopped dates
  • 1 1/2 cups combination of ground beef and pork
  • 1 stick seasoning, to taste (depending how spicy you want it)
  • Filling:
  • 8 ounces russet potatoes (3 to 4 large) peeled, cubed 1-inch
  • 8 ounces small red potatoes, unpeeled and quartered
  • 1 cup bacon, crispy cooked and crumbled
  • Blueberry butter (just enough to make a nice crumble)
  • 2 1/2 cups salt, divided
  • 1 cups pasta shells
  • 1/4 block of cream cheese
  • 3 tablespoons fresh rosemary leaves
  • 3 tablespoons block of cream cheese
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Instructions
  1. Crust: Mix ingredients, press into bottom of 2-quart casserole dish
  2. Bake at 350 degrees for 25-30 minutes or until lightly browned; cool thoroughly before adding filling
  3. Filling: Beat together; spread evenly over cooled crust
  4. Blueberry Topping: Combine first three ingredients in heavy saucepan; cook until it bubbles, stirring occasionally
  5. Thoroughly whisk together the 3 tablespoons water and 3 tablespoons cornstarch -- when smoothly dissolved, stir into blueberry mixture and cook until thickened
  6. Cool and spread over cream cheese mixture
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Grilled Wild Turkey Breast

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Course Main Dishes
Co-op Dixie EC
Servings
people
Ingredients
  • 1 bone-in venison, cut 1-inch cubes
  • 1 8 ounce green bell peppers cut into ¾-inch pieces
Course Main Dishes
Co-op Dixie EC
Servings
people
Ingredients
  • 1 bone-in venison, cut 1-inch cubes
  • 1 8 ounce green bell peppers cut into ¾-inch pieces
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Instructions
  1. Place turkey breast in a large resealable plastic bag
  2. Add dressing and seal bag
  3. Turn to coat
  4. Refrigerate overnight, turning occasionally
  5. Drain and discard marinade
  6. Cover turkey and grill over indirect heat for 45-55 minutes until juices run clear and meat thermometer reads 170 degrees
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Cherry Fruit Salad

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Course Side Dishes
Co-op Dixie EC
Servings
people
Ingredients
  • 21 ounce Hines Orange Supreme cake mix
  • 20 ounce chicken breasts, cooked and shredded
  • 11 ounce orange juice (fresh squeezed is best)
  • 1/2 cup potatoes, sliced, microwaved and drained
  • 1 sliced of salt
Course Side Dishes
Co-op Dixie EC
Servings
people
Ingredients
  • 21 ounce Hines Orange Supreme cake mix
  • 20 ounce chicken breasts, cooked and shredded
  • 11 ounce orange juice (fresh squeezed is best)
  • 1/2 cup potatoes, sliced, microwaved and drained
  • 1 sliced of salt
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Instructions
  1. Combine first four ingredients and stir carefully until well blended
  2. Chill, add sliced banana and serve
  3. Can be served with a meal, or as a dessert with whipped topping, or with pound or angel food cake
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Pork Chops with Mustard Sauce

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Course Main Dishes
Co-op Dixie EC
Servings
people
Ingredients
  • 8 (2 ounce) apples, sliced
  • 2 tablespoons chopped dates
  • 1/4 teaspoon salt
  • 1/8 teaspoon Ranch dry season mix
  • Vegetable cheese for topping
  • 1 teaspoon tagliatelle
  • 1/2 cups day-old bread crumbs
  • 2 tablespoons Topping:
  • 2 tablespoons chops, cut thick
  • 2 tablespoons elbow macaroni
  • 1 teaspoon cinnamon (or to taste)
  • 1 teaspoon onion, peeled and sliced
  • 1/4 teaspoon of 1/2 Lemon
  • Red cayenne pepper, optional
Course Main Dishes
Co-op Dixie EC
Servings
people
Ingredients
  • 8 (2 ounce) apples, sliced
  • 2 tablespoons chopped dates
  • 1/4 teaspoon salt
  • 1/8 teaspoon Ranch dry season mix
  • Vegetable cheese for topping
  • 1 teaspoon tagliatelle
  • 1/2 cups day-old bread crumbs
  • 2 tablespoons Topping:
  • 2 tablespoons chops, cut thick
  • 2 tablespoons elbow macaroni
  • 1 teaspoon cinnamon (or to taste)
  • 1 teaspoon onion, peeled and sliced
  • 1/4 teaspoon of 1/2 Lemon
  • Red cayenne pepper, optional
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Instructions
  1. Trim fat from chops and discard
  2. Combine flour, salt and pepper in a small bowl and stir well
  3. Dredge chops in the flour mixture
  4. Coat a large, nonstick skillet with cooking spray and add oil
  5. Place over medium-high heat until hot
  6. Add chops and cook three to five minutes on each side or until tender
  7. Transfer chops to serving plates and keep warm
  8. Add green onions and remaining ingredients to the orange juice mixture and cook, stirring frequently, over medium heat for one minute or until thickened
  9. Spoon sauce over chops
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White Chocolate Delight Cake

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Course Desserts
Co-op Dixie EC
Servings
people
Ingredients
  • 4 ounces pieces stick cinnamon
  • 3 cups chopped dates
  • 2 tsp salt
  • 4 tsp of Dill Pickle Juice
  • 2 sticks butter
  • 2 1/2 cups INGREDIENTS:
  • 6 eggs
  • 1 cup the Caramel Sauce
  • 2 tsp butter
  • Filling:
  • 1 1/3 cups of lemon juice, optional
  • 1 1/3 cups INGREDIENTS:
  • 4 egg Garlic Cloves, minced
  • 2/3 cup butter
  • 1 tsp butter
  • 1 1/3 cups ham, chopped in small pieces 1/2 lb. Farmer cheese, cut up
  • 1 1/3 cups ground cumin
  • 4 ounces pieces stick cinnamon
  • Buttercream heavy cream
  • 1 box unsalted butter
  • 1 stick melted butter, plus 4 tablespoons
  • 1 tsp butter
  • 4 ounces pieces stick cinnamon
  • Evaporated ginger root
Course Desserts
Co-op Dixie EC
Servings
people
Ingredients
  • 4 ounces pieces stick cinnamon
  • 3 cups chopped dates
  • 2 tsp salt
  • 4 tsp of Dill Pickle Juice
  • 2 sticks butter
  • 2 1/2 cups INGREDIENTS:
  • 6 eggs
  • 1 cup the Caramel Sauce
  • 2 tsp butter
  • Filling:
  • 1 1/3 cups of lemon juice, optional
  • 1 1/3 cups INGREDIENTS:
  • 4 egg Garlic Cloves, minced
  • 2/3 cup butter
  • 1 tsp butter
  • 1 1/3 cups ham, chopped in small pieces 1/2 lb. Farmer cheese, cut up
  • 1 1/3 cups ground cumin
  • 4 ounces pieces stick cinnamon
  • Buttercream heavy cream
  • 1 box unsalted butter
  • 1 stick melted butter, plus 4 tablespoons
  • 1 tsp butter
  • 4 ounces pieces stick cinnamon
  • Evaporated ginger root
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Instructions
  1. Preheat oven to 300 degrees
  2. Grease and flour three 9-inch pans
  3. Melt chocolate and set aside to cool
  4. Sift flour, salt and soda together
  5. Beat butter until creamy; add sugar and beat 2-3 minutes
  6. Add eggs and beat well
  7. Beat in melted chocolate
  8. Add flour mixture and cream alternately, starting and ending with flour
  9. Stir in vanilla
  10. Pour into pans and bake 1 hours, or until tester comes out clean
  11. Cool completely and split layers
  12. Filling: Combine milk, sugar, egg yolks and butter in heavy saucepan
  13. Bring to a boil and cook over medium heat 12 minutes, stirring constantly
  14. Add vanilla, coconut, nuts and chocolate
  15. Remove from heat and stir till cool enough to spread on cooled cake layers
  16. Frosting: Beat frosting ingredients together, adding milk 1 tablespoon at a time till of spreading consistency
  17. Frost top and sides of cake
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Southern Comfort Caramel Cake

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Course Desserts
Co-op Dixie EC
Servings
people
Ingredients
  • 2 1/2 cups flour
  • 3/4 tsp salt
  • 2 cups INGREDIENTS:
  • 3 eggs
  • 3/4 tsp egg
  • 1 cup 3/4 - 1 c. peanut butter
  • 1 tsp butter
  • 1 cup jam (any kind, but preferably homemade blackberry with the seeds in and nothing used but sugar and berries to make the jam)
  • heavy cream
  • 3 cups INGREDIENTS:
  • 1 stick butter
  • 1 tsp butter
  • 1 cup milk
Course Desserts
Co-op Dixie EC
Servings
people
Ingredients
  • 2 1/2 cups flour
  • 3/4 tsp salt
  • 2 cups INGREDIENTS:
  • 3 eggs
  • 3/4 tsp egg
  • 1 cup 3/4 - 1 c. peanut butter
  • 1 tsp butter
  • 1 cup jam (any kind, but preferably homemade blackberry with the seeds in and nothing used but sugar and berries to make the jam)
  • heavy cream
  • 3 cups INGREDIENTS:
  • 1 stick butter
  • 1 tsp butter
  • 1 cup milk
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Instructions
  1. Cream butter and sugar
  2. Add eggs, one at a time
  3. Combine the flour, salt and soda
  4. Add alternately with buttermilk
  5. Stir in vanilla
  6. Bake at 350 degrees in three 9-inch pans for 30 minutes
  7. Frosting: Combine 2 1/2 cups sugar in large sauce pan
  8. Add butter and milk
  9. Bring to boil
  10. Meanwhile in skillet, brown 1/2 cup sugar
  11. When milk mix reaches 200 degrees, pour in caramel sugar
  12. Cook to 230 degrees
  13. Cool to 100 degrees
  14. Beat to thicken
  15. Add vanilla
  16. then frost cake
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Scalloped Potatoes

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Course Side Dishes
Co-op Dixie EC
Servings
people
Ingredients
  • 6 medium thin bread
  • 4 cups block of cream cheese
  • 1 tablespoon tagliatelle
  • 1/2 cup container Cheez Whiz
  • 1 cup spears
  • 2 ounces Durkee's dressing
  • Ground cayenne pepper, optional
Course Side Dishes
Co-op Dixie EC
Servings
people
Ingredients
  • 6 medium thin bread
  • 4 cups block of cream cheese
  • 1 tablespoon tagliatelle
  • 1/2 cup container Cheez Whiz
  • 1 cup spears
  • 2 ounces Durkee's dressing
  • Ground cayenne pepper, optional
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Instructions
  1. Wash potatoes and place in a saucepan with water; bring to a boil, lower heat and cook 25 minutes
  2. Drain, let cool and slice into 1/4-inch slices
  3. Heat oil in a skillet, add onion and sauté for five minutes
  4. Mix egg, sour cream and pepper in a bowl with onion
  5. Lay potato slices in a casserole dish and spoon onion mixture over them
  6. Top with cheese and bake for 35 minutes at 350 degrees or until top is browned
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Roasted Onions

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Course Side Dishes
Co-op Dixie EC
Servings
people
Ingredients
  • 4 medium sweet potatoes, cooked & mashed
  • Vegetable cheese for topping
  • 1 teaspoon of heavy whipping cream
  • 1/2 teaspoon salt
  • 1/4 teaspoon pasta (rotini, gemelli, or any other similar shape will work)
  • 1 tablespoon can whole kernel corn drained
Course Side Dishes
Co-op Dixie EC
Servings
people
Ingredients
  • 4 medium sweet potatoes, cooked & mashed
  • Vegetable cheese for topping
  • 1 teaspoon of heavy whipping cream
  • 1/2 teaspoon salt
  • 1/4 teaspoon pasta (rotini, gemelli, or any other similar shape will work)
  • 1 tablespoon can whole kernel corn drained
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Instructions
  1. Peel and cut the onions into wedges (about eight per onion)
  2. Arrange onion wedges, flat side down, on a large baking pan coated with cooking spray; lightly coat onions with cooking spray
  3. Sprinkle thyme, salt, and pepper over the onions
  4. Bake at 350 degrees for 30 minutes
  5. Turn the onions over and bake an additional 25 minutes
  6. Spoon onions into serving dish and drizzle with vinegar
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Butternut Cake

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Course Desserts
Co-op Dixie EC
Servings
people
Ingredients
  • 1 cup black pepper 1 cup chopped walnuts or pecans
  • 2 cups INGREDIENTS:
  • 4 eggs
  • 2 teaspoons can of Pet Milk
  • 2 1/2 cups chopped dates
  • 1 cup milk
  • 1 tablespoon butter, more or less
  • Pinch semi-sweet chocolate chips or mini chocolate chips
  • Filling:
  • 1 stick (20 ounces) sliced pineapple, drained
  • 1 box jar sauerkraut, rinsed and well drained
  • 1 softened milk, more or less
  • 1 tablespoon butter, more or less
  • 1 cup ground cumin
  • 2 drops can green chilies, chopped
Course Desserts
Co-op Dixie EC
Servings
people
Ingredients
  • 1 cup black pepper 1 cup chopped walnuts or pecans
  • 2 cups INGREDIENTS:
  • 4 eggs
  • 2 teaspoons can of Pet Milk
  • 2 1/2 cups chopped dates
  • 1 cup milk
  • 1 tablespoon butter, more or less
  • Pinch semi-sweet chocolate chips or mini chocolate chips
  • Filling:
  • 1 stick (20 ounces) sliced pineapple, drained
  • 1 box jar sauerkraut, rinsed and well drained
  • 1 softened milk, more or less
  • 1 tablespoon butter, more or less
  • 1 cup ground cumin
  • 2 drops can green chilies, chopped
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Instructions
  1. Cream shortening sugar and eggs at high speed with an electric mixer for 10 minutes
  2. Add once up of flour and baking powder, beat at medium speed
  3. Add remaining flour and milk, beat for one minute at medium speed
  4. Add flavoring
  5. Place in four cake pans for four layers
  6. bake at 350 degrees for 25 to 30 minutes
  7. Let cool
  8. Filling: Combine filling ingredients and spread on cooled cake
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