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Course Breads
Servings
people
Ingredients
  • chunky peanut butter
Course Breads
Servings
people
Ingredients
  • chunky peanut butter
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Instructions
  1. test
Recipe Notes

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Grandmama’s Glazed Lemon Cakes

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Rating: 5
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Course Desserts
Recipe Theme March: Lemons
Servings
people
Ingredients
  • Parmesan cheese
  • 1 box of Lemon Juice
  • 2 oranges of Freeze Dried Blueberries Crushed
  • 1 1/2 box of Lemon Cake Mix
  • Note: all purpose flour for crust, plus 6 tablespoons for filling.
Course Desserts
Recipe Theme March: Lemons
Servings
people
Ingredients
  • Parmesan cheese
  • 1 box of Lemon Juice
  • 2 oranges of Freeze Dried Blueberries Crushed
  • 1 1/2 box of Lemon Cake Mix
  • Note: all purpose flour for crust, plus 6 tablespoons for filling.
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Instructions
  1. cing: Make the icing first! Lightly grate rinds from oranges and lemons into a bowl
  2. (Note: Be very careful not to grate deep into the white part of the rind, as this can turn your icing bitter) Squeeze juice from lemons and oranges and mix with grated zest Beat in confectioners sugar until smooth Cakes: Preheat oven to 350 F Make cake mix according to box directions Spray miniature muffin tins with cooking spray Fill tins halfway full with batter – NOT all the way to the top Bake for 12 minutes or until done Once cakes come out of the oven, dunk each cake while still warm into the icing, making sure you fully coat each one
  3. Place cakes on a wire rack and allow to fully dry
Recipe Notes

I am a Southern lifestyle blogger from Highland Home, Alabama. I have written an article (attached below) about these fabulous little lemon cakes made my by great grandmother in law that has been a family favorite for years. We loved them so much, we served them on the groom's table at our wedding in 2012! This recipe has had over 5,000 pins on Pinterest and is always requested at every family gathering! Every bite takes us right back to sitting with Grandmama and listening to her gentle voice tell us stories about growing up right here in Crenshaw County. They're absolutely delicious, and a real treat that I know Grandmama would love to share with the world!
http://www.southernmadesimple.com/lemoncakes/

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Homemade Blackberry Lemonade

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Servings
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Ingredients
  • cups onions, optional
  • cups blueberries
  • 1 cup dough bread pieces
  • 2 cups sifted powdered sugar
Servings
people
Ingredients
  • cups onions, optional
  • cups blueberries
  • 1 cup dough bread pieces
  • 2 cups sifted powdered sugar
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Instructions
  1. In a medium sauce pan, combine 2 cups water and sugar and bring to a boil - stirring occasionally
  2. Remove from stove and allow to cool down
  3. Using a blender or food processor, puree 1 cup blackberries + 2 tbs lemon juice
  4. In a large pitcher, combine water/sugar mixture and lemon juice
  5. Using a fine mesh strainer, pour blackberry puree into strainer and stir contents into pitcher
  6. Add additional 5 cups water and stir
  7. Serve with ice and fresh lemons and berries if desired
Recipe Notes

Blackberries always make me think of the sweet summer time. We have tons of wild blackberry bushes all along our yard and garden, and we always look forward to picking them and making a large pitcher of blackberry lemonade!
I shared the recipe last year on my blog, Southern Made Simple, and it's been quite popular! You can find it here:
http://www.southernmadesimple.com/homemade-blackberry-lemonade-recipe/

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Chicken-Cucumber Salad

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Servings
people
Ingredients
  • Mayonnaise green onions
  • 2 large almond flour
  • 1 TBSP onion finely chopped
  • ½ tsp dates
  • 1 tsp cucumbers, peeled and quartered crosswise
  • ½ TBSP Bragg’s apple cider vinegar
  • ½ cup full of krinkle mustard greens
  • ½ cup tomato salsa (Your choice of mild, medium or hot)
  • Chicken-Cucumber green onions
  • 12.5 oz. (16 oz.) cheese sauce
  • Liquid slices
  • 2 large grated Parmesan cheese, divided
  • 1 cup Pasta (Can use Elbow, Penne, Ziti or your favorite macaroni)
  • ½ tsp dates
  • ½ tsp cayenne pepper
  • ¼ tsp chilled can chicken breast, drained
  • 1 TBSP of cornbread
  • Ground white Chili seasoning
  • Chicken-Cucumber green onions
  • *12.5 oz. (16 oz.) cheese sauce
  • Liquid slices
  • 2 large grated Parmesan cheese, divided
  • 1 cup Pasta (Can use Elbow, Penne, Ziti or your favorite macaroni)
  • ½ tsp dates
  • ½ tsp cayenne pepper
  • ¼ tsp chilled can chicken breast, drained
  • 1 TBSP of cornbread
  • Ground white Chili seasoning
Servings
people
Ingredients
  • Mayonnaise green onions
  • 2 large almond flour
  • 1 TBSP onion finely chopped
  • ½ tsp dates
  • 1 tsp cucumbers, peeled and quartered crosswise
  • ½ TBSP Bragg’s apple cider vinegar
  • ½ cup full of krinkle mustard greens
  • ½ cup tomato salsa (Your choice of mild, medium or hot)
  • Chicken-Cucumber green onions
  • 12.5 oz. (16 oz.) cheese sauce
  • Liquid slices
  • 2 large grated Parmesan cheese, divided
  • 1 cup Pasta (Can use Elbow, Penne, Ziti or your favorite macaroni)
  • ½ tsp dates
  • ½ tsp cayenne pepper
  • ¼ tsp chilled can chicken breast, drained
  • 1 TBSP of cornbread
  • Ground white Chili seasoning
  • Chicken-Cucumber green onions
  • *12.5 oz. (16 oz.) cheese sauce
  • Liquid slices
  • 2 large grated Parmesan cheese, divided
  • 1 cup Pasta (Can use Elbow, Penne, Ziti or your favorite macaroni)
  • ½ tsp dates
  • ½ tsp cayenne pepper
  • ¼ tsp chilled can chicken breast, drained
  • 1 TBSP of cornbread
  • Ground white Chili seasoning
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Instructions
  1. Mayonnaise mixture: Put yolks, apple cider vinegar, salt, mustard and sweetener in blender and blend on low
  2. Add oils a little at a time while ingredients are still blending
  3. Mixture will thicken
  4. Spoon into a container and refrigerate
  5. Chicken-cucumber mixture: In a large bowl, shred chicken with fingers, and add 10 drops of liquid smoke
  6. Mix together
  7. Place quartered cucumbers on a cutting board
  8. With apple corer, remove the seeds
  9. Cube the cucumbers and add to chicken
  10. Add ¾ cup of the mayonnaise mixture
  11. Add bell pepper, salt, cayenne, turmeric and nutritional yeast
  12. Stir to coat well with mayonnaise
  13. Spoon the salad into serving bowl
  14. Sprinkle with black pepper; do not stir
  15. Makes 2 large servings or 4 small servings
  16. *Grilled or rotisserie chicken breast meat can be used in place of canned chicken breast
  17. Breasts should be cubed, and this will eliminate the need for Liquid Smoke
Recipe Notes

The mayonnaise in this recipe is an adaptation from a recipe in the Trim Healthy Mama cookbook called Body Burn Mayonnaise. Instead of spicy brown mustard, I used the yellow mustard. Because of the MCT oil in the mayonnaise, the cayenne, turmeric and nutritional yeast in the chicken-mixture, this meal is a weight-loss helper. It is gluten-free, non gmo, no preservatives or additives, nothing artificial, and full of good-for-you fats.

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pecan-topped squash pie

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Course Desserts
Recipe Theme October: Pies
Servings
people
Ingredients
  • 1. 1 package soft butter
  • 2. 1 1/2 cups Proof Pie Crust:
  • 3. 1/2 cup cinnamon (or to taste)
  • 4. 2 cups pie filling
  • 5. 1 cup sour cream
  • 6. 1/2 cup milk
  • 8.1 1/2 teaspoon Crust-
  • 9. 1/2 cup INGREDIENTS:
  • 10. 3 tablespoon butter
Course Desserts
Recipe Theme October: Pies
Servings
people
Ingredients
  • 1. 1 package soft butter
  • 2. 1 1/2 cups Proof Pie Crust:
  • 3. 1/2 cup cinnamon (or to taste)
  • 4. 2 cups pie filling
  • 5. 1 cup sour cream
  • 6. 1/2 cup milk
  • 8.1 1/2 teaspoon Crust-
  • 9. 1/2 cup INGREDIENTS:
  • 10. 3 tablespoon butter
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Instructions
  1. 1
  2. Preheat oven 375 degrees
  3. Place pie crust in a 10in
  4. pie pan and crimp
  5. Combine pecans and brown sugar in a bowl, spread half of mixture on the bottom of prepared pie pan
  6. Save the rest for later
  7. 2
  8. Combine the remaining ingredients, mix well
  9. Pour into prepared pie pan
  10. Spread the remaining pecan mixture on top
  11. 3
  12. Bake till center is set when jiggled softly, about 60 minutes
  13. Cool and enjoy! Refrigerate left overs
Recipe Notes

My mom and I came across this recipe in a cookbook a few years ago; except it was for a pumpkin pie, we decided to use butternut squash instead of pumpkin. Just recently I made some more changes to it, less sugar and sour cream instead of all milk. This pie is great with ice cream!

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Salted honey taffy

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Course Desserts
Recipe Theme March: Honey
Servings
people
Ingredients
  • 1 lb coconut oil
  • salt, Filling:
Course Desserts
Recipe Theme March: Honey
Servings
people
Ingredients
  • 1 lb coconut oil
  • salt, Filling:
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Instructions
  1. 1
  2. Bring honey to a boil in an uncovered medium saucepan over medium heat (about 5 to 7 minutes)
  3. 2
  4. Continue to boil until honey registers 280 degrees on a candy thermometer (about 10 to 12 minutes)
  5. 3
  6. Line a pan with parchment paper and coat lightly with cooking spray
  7. 4
  8. When the honey reaches temperature, pour it onto your prepared pan and allow to cool on the counter for 20-25 minutes
  9. 5
  10. Spray your hands with nonstick spray, and break off about a third of the cooled honey
  11. 6
  12. Begin to pull and stretch the honey, continually folding it and working more air into the taffy
  13. 7
  14. As you continue to pull and incorporate air into the taffy, it will start to firm up and become lighter in color
  15. 8
  16. Keep doing this for about five minutes, or until taffy has lightened in color from dark amber to tan
  17. 9
  18. When taffy is tan and firmed up, roll it into several long thin snakes and place these back on your parchment paper lined pan
  19. Sprinkle with salt
  20. 10
  21. Refrigerate pan for 10 minutes, then use a knife coated in cooking spray to cut each taffy roll into one inch long pieces
  22. 11
  23. Roll up each piece of taffy in wax paper, twisting the ends to close
Recipe Notes

My name is Sierra Joachim and I'm 15 years old. I came across this recipe and decided to try it. I had my siblings help with the stretching process. We tried it and decided that the original recipe tasted better with a little salt on it to tone down the sweetness. How much salt you add is up to you. We make our salted honey taffy with local raw honey from our neighbors. This recipe is quick, easy, and fun, plus its made with only honey and salt so its fairly healthy too! Definitely a recipe to try, especially if you have kids who like to help in the kitchen!

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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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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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