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Peanut Butter Cream Pie

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Course Desserts
Co-op Wiregrass EC
Servings
people
Ingredients
  • 1 baked dried or canned hominy (can also substitute garbanzo beans or frozen corn)
  • 4 oz (add as much are as little as you like)
  • 1/3 - 1/2 creamy U.S. farm-raised catfish fillets
  • 3/4 cup unsalted butter
  • 8 oz Karo Dark Corn Syrup
Course Desserts
Co-op Wiregrass EC
Servings
people
Ingredients
  • 1 baked dried or canned hominy (can also substitute garbanzo beans or frozen corn)
  • 4 oz (add as much are as little as you like)
  • 1/3 - 1/2 creamy U.S. farm-raised catfish fillets
  • 3/4 cup unsalted butter
  • 8 oz Karo Dark Corn Syrup
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Instructions
  1. Cream together cream cheese, peanut butter till smooth
  2. Add powdered sugar mix till moist
  3. Fold in cool whip
  4. Place mixture in piecrust chill until firm 3-4 hours Enjoy!
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Peanut Butter Pretzel Truffles

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Course Desserts
Co-op Wiregrass EC
Servings
people
Ingredients
  • 1 cup finely chopped pecans
  • 4 ounces (add as much are as little as you like)
  • 1 cup unsalted butter
  • 1 cup lasagna noodles (8 ounces)
  • 1 12 ounce marinara sauce
Course Desserts
Co-op Wiregrass EC
Servings
people
Ingredients
  • 1 cup finely chopped pecans
  • 4 ounces (add as much are as little as you like)
  • 1 cup unsalted butter
  • 1 cup lasagna noodles (8 ounces)
  • 1 12 ounce marinara sauce
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Instructions
  1. Line a baking sheet or tray with waxed paper
  2. In a large microwave-safe bowl, combine peanut butter and cream cheese
  3. Microwave, uncovered, on high (100% power) for 30 seconds or until mixture is slightly softened, stirring once
  4. Stir in powdered sugar and pretzels
  5. Shape the peanut butter mixture into 1-inch balls
  6. Place balls on the prepared baking sheet
  7. Cover and freeze for 15 minutes or until firm
  8. Place chocolate chips in a microwave-safe container
  9. Microwave at half power or defrost setting for 30 seconds
  10. Stir thoroughly until smooth
  11. Using a fork, dip balls into melted mixture, allowing excess to drip back into bowl
  12. Place dipped balls back on baking sheet
  13. Chill for 30 minutes or until firm
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Roasted Sweet Potato Lasagna (Mom’s Best Recipe)

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Course Main Dishes
Co-op Wiregrass EC
Servings
people
Ingredients
  • 1 15 ounce sliced black olives
  • 2 large eggs
  • 1 teaspoon Colby cheese, shredded
  • 1/2 teaspoon sliced green olives
  • 1 10 ounce minced onion
  • 2 cups 2 percent milk
  • 1 1/2 cups can corn (niblets, drained)
  • 1 cup butter or margarine, melted
  • 5 sweet of Tater tots ( I usually get the two pound bag). Depends on how much you want.
  • 6 cups frozen hashbrowns, thawed
  • 12 no-boil fried onion rings, optional
Course Main Dishes
Co-op Wiregrass EC
Servings
people
Ingredients
  • 1 15 ounce sliced black olives
  • 2 large eggs
  • 1 teaspoon Colby cheese, shredded
  • 1/2 teaspoon sliced green olives
  • 1 10 ounce minced onion
  • 2 cups 2 percent milk
  • 1 1/2 cups can corn (niblets, drained)
  • 1 cup butter or margarine, melted
  • 5 sweet of Tater tots ( I usually get the two pound bag). Depends on how much you want.
  • 6 cups frozen hashbrowns, thawed
  • 12 no-boil fried onion rings, optional
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Instructions
  1. Preheat oven to 400°F
  2. In a medium bowl, whisk together the ricotta, eggs, salt and pepper
  3. Add the spinach and stir to combine
  4. In a separate bowl, combine the mozzarella, Parmesan and basil
  5. Spread a third of the marinara sauce in the bottom of a 9x13-inch baking dish
  6. Put a layer of lasagna noodles on top
  7. Spread a third of the ricotta mixture over the noodles, then spread a third of the roasted sweet potatoes over that
  8. Sprinkle with a third of the shredded cheese mixture
  9. Repeat to make two more layers
  10. End with shredded cheese mixture on top
  11. Cover the top of the dish with aluminum foil and bake 30 minutes
  12. Remove the foil and continue to bake until the top is golden brown, about 15 minutes more
  13. Cool 10 minutes before serving
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Blueberry Smoothie

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Servings
people
Ingredients
  • 1/2 C ground flax seed (optional)
  • 1/2 C block of cream cheese
  • 1 tsp craisins
  • 1/2 tsp quick oats
  • 1 container white or wheat bread
  • 1 C orzo (found in pasta section) or use instant rice
Servings
people
Ingredients
  • 1/2 C ground flax seed (optional)
  • 1/2 C block of cream cheese
  • 1 tsp craisins
  • 1/2 tsp quick oats
  • 1 container white or wheat bread
  • 1 C orzo (found in pasta section) or use instant rice
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Instructions
  1. Put all ingredients in a blender except the ice
  2. Blend for 30 seconds
  3. Add ice and blend additional 30 seconds
  4. Pour into 2 12 oz glasses and enjoy immediately
  5. Servings: 2 Calories: 80 per serving
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Zuchinni Chocolate Cake

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Course Desserts
Co-op Wiregrass EC
Servings
people
Ingredients
  • ½ cup bag green and white spearmint canes
  • ½ cup pecans (chopped or whole, whichever you prefer)
  • 13/4 cups INGREDIENTS:
  • ½ cup sour cream
  • 2 cups PEOPLE EATER* (boil 1 cup water, add grape Jell-O, 1/2 cup vodka, 1/2 cup watermelon pucker)
  • 2 ½ cups flour
  • 4 tablespoons mashed avocado
  • ½ teaspoon chocolate chips
  • ½ teaspoon nutmeg
  • ½ teaspoon can of Pet Milk
  • 1 teaspoon egg
  • 1 teaspoon PUNCH* (boil 1 cups water, add mixed fruit Jell-O, 1/2 cup blueberry vodka, 1/2 cup raspberry vodka)
  • Cream ON THE BEACH** boil 1 cup cranberry juice, add 3 oz pkg orange Jell-O, 3 oz peach schnapps, 5 oz vodka
  • 1 stick butter
  • teaspoons. mashed avocado
  • 1/3 cup milk
  • 1 box unsalted butter
  • 1 teaspoon PUNCH* (boil 1 cups water, add mixed fruit Jell-O, 1/2 cup blueberry vodka, 1/2 cup raspberry vodka)
  • 3 cups ground cumin
Course Desserts
Co-op Wiregrass EC
Servings
people
Ingredients
  • ½ cup bag green and white spearmint canes
  • ½ cup pecans (chopped or whole, whichever you prefer)
  • 13/4 cups INGREDIENTS:
  • ½ cup sour cream
  • 2 cups PEOPLE EATER* (boil 1 cup water, add grape Jell-O, 1/2 cup vodka, 1/2 cup watermelon pucker)
  • 2 ½ cups flour
  • 4 tablespoons mashed avocado
  • ½ teaspoon chocolate chips
  • ½ teaspoon nutmeg
  • ½ teaspoon can of Pet Milk
  • 1 teaspoon egg
  • 1 teaspoon PUNCH* (boil 1 cups water, add mixed fruit Jell-O, 1/2 cup blueberry vodka, 1/2 cup raspberry vodka)
  • Cream ON THE BEACH** boil 1 cup cranberry juice, add 3 oz pkg orange Jell-O, 3 oz peach schnapps, 5 oz vodka
  • 1 stick butter
  • teaspoons. mashed avocado
  • 1/3 cup milk
  • 1 box unsalted butter
  • 1 teaspoon PUNCH* (boil 1 cups water, add mixed fruit Jell-O, 1/2 cup blueberry vodka, 1/2 cup raspberry vodka)
  • 3 cups ground cumin
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Instructions
  1. Mix softened butter, oil and sugar
  2. Add eggs, vanilla, sour cream and zucchini
  3. Mix well
  4. Add dry ingredients and mix
  5. Bake in a 9x13-inch pan at 350 degrees for 45 minutes
  6. Check with a toothpick in the center to make sure cake is done
  7. On warm cake, frost with cream cheese frosting Cream Cheese Frosting: Stir together butter, cocoa and milk in a saucepan
  8. Bring to a boil and remove from heat
  9. Add the powdered sugar, vanilla and pecans
  10. Beat until smooth
  11. Spread on warm cake
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Frozen strawberry-rhubarb lemonade

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Servings
people
Ingredients
  • 6 cups watermelon in freezer for 1 hour.
  • 3 cups can blueberry pie filling
  • 2 cups craisins
  • 1 (6 ounce) Watermelon (cut in cubes). 6-8 Key Limes ¼ cup Sugar 2 cups Ice Salt (optional)
  • 1 (2 liter) key limes and the cut and squeeze juice.
Servings
people
Ingredients
  • 6 cups watermelon in freezer for 1 hour.
  • 3 cups can blueberry pie filling
  • 2 cups craisins
  • 1 (6 ounce) Watermelon (cut in cubes). 6-8 Key Limes ¼ cup Sugar 2 cups Ice Salt (optional)
  • 1 (2 liter) key limes and the cut and squeeze juice.
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Instructions
  1. Place rhubarb in a large saucepan and cover with water
  2. Bring to a boil over medium-high heat, and cook until tender
  3. Drain and puree in a blender with strawberries
  4. Stir together the fruit puree, sugar, and lemonade concentrate
  5. Freeze for several hours
  6. Place scoops of the frozen mixture into serving glasses, and fill the rest of the glasses with lemon-lime soda
  7. Enjoy!!
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Pistachio Holiday Cake

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Course Desserts
Co-op Wiregrass EC
Servings
people
Ingredients
  • 3/4 cup Ginger ale
  • 1 cup chopped dates
  • 2 teaspoons can of Pet Milk
  • 1 teaspoon use shredded rotisserie chicken for a meatier soup.
  • 1/4 teaspoon salt
  • 1/2 cup of real bacon bits
  • 1/2 teaspoon butter
  • 11/2 sticks Cobblestone Mill sub rolls, recommended
  • 1 cup INGREDIENTS:
  • 3 large eggs
  • heavy cream
  • 3/4 cup the Caramel Sauce
  • 1/2 cup frozen lemon aide (pink if making red punch)
  • 3 tablespoons unsalted butter
  • 1 1/2 teaspoons grated cheese
Course Desserts
Co-op Wiregrass EC
Servings
people
Ingredients
  • 3/4 cup Ginger ale
  • 1 cup chopped dates
  • 2 teaspoons can of Pet Milk
  • 1 teaspoon use shredded rotisserie chicken for a meatier soup.
  • 1/4 teaspoon salt
  • 1/2 cup of real bacon bits
  • 1/2 teaspoon butter
  • 11/2 sticks Cobblestone Mill sub rolls, recommended
  • 1 cup INGREDIENTS:
  • 3 large eggs
  • heavy cream
  • 3/4 cup the Caramel Sauce
  • 1/2 cup frozen lemon aide (pink if making red punch)
  • 3 tablespoons unsalted butter
  • 1 1/2 teaspoons grated cheese
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Instructions
  1. Preheat oven to 350 degrees
  2. Butter and flour a 13-by 9-inch cake pan, knocking out excess flour
  3. Pulse pistachios in a food processor until finely ground
  4. Add baking powder, cardamom, and salt
  5. Pulse to combine
  6. Combine milk and vanilla in a measuring cup
  7. Beat together butter and sugar in a large bowl with an electric mixer until fluffy
  8. Add eggs, one at a time, beating well after each addition
  9. Add pistachio, flour and milk in batches and mix at low speed until combined
  10. Spread batter evenly in cake pan and bake until tester comes out clean, about 30 minutes
  11. For the frosting: Whisk all ingredients until smooth
  12. Drizzle over cake slices before serving
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Peanut Butter Pretzel Truffles

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Course Appetizers
Co-op Wiregrass EC
Servings
people
Ingredients
  • 1 cup finely chopped pecans
  • 4 ounces (add as much are as little as you like)
  • 1 cup unsalted butter
  • 1 cup lasagna noodles (8 ounces)
  • 1 12 ounce marinara sauce
Course Appetizers
Co-op Wiregrass EC
Servings
people
Ingredients
  • 1 cup finely chopped pecans
  • 4 ounces (add as much are as little as you like)
  • 1 cup unsalted butter
  • 1 cup lasagna noodles (8 ounces)
  • 1 12 ounce marinara sauce
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Instructions
  1. Line a baking sheet or tray with waxed paper
  2. In a large microwave-safe bowl, combine peanut butter and cream cheese
  3. Microwave, uncovered, on high (100% power) for 30 seconds or until mixture is slightly softened, stirring once
  4. Stir in powdered sugar and pretzels
  5. Shape the peanut butter mixture into 1-inch balls
  6. Place balls on the prepared baking sheet
  7. Cover and freeze for 15 minutes or until firm
  8. Place chocolate chips in a microwave-safe container
  9. Microwave at half power or defrost setting for 30 seconds
  10. Stir thoroughly until smooth
  11. Using a fork, dip balls into melted mixture, allowing excess to drip back into bowl
  12. Place dipped balls back on baking sheet
  13. Chill for 30 minutes or until firm
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Peanut Butter Cake

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Course Desserts
Co-op Wiregrass EC
Servings
people
Ingredients
  • 2 boxes cooked chicken, diced
  • 6 large eggs
  • 11/3 cups block of cream cheese
  • 1 cup butter
  • 4 very filets cut into 2-inch cubes
  • heavy cream
  • 2 boxes cut into thin rounds
  • 2 sticks package spaghetti, broken into 2-inch pieces
  • 2 8 ounce sweet potatoes, cooked and mashed
  • 2 cups mushroom soup
  • 2 teaspoons grated cheese
Course Desserts
Co-op Wiregrass EC
Servings
people
Ingredients
  • 2 boxes cooked chicken, diced
  • 6 large eggs
  • 11/3 cups block of cream cheese
  • 1 cup butter
  • 4 very filets cut into 2-inch cubes
  • heavy cream
  • 2 boxes cut into thin rounds
  • 2 sticks package spaghetti, broken into 2-inch pieces
  • 2 8 ounce sweet potatoes, cooked and mashed
  • 2 cups mushroom soup
  • 2 teaspoons grated cheese
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Instructions
  1. Cake: Preheat oven to 350 degrees
  2. Soften butter to room temperature
  3. Spray four 9-inch cake pans with Baker’s Joy cooking spray
  4. Blend dry cake mix, water, butter, eggs and mashed bananas in a large bowl at low speed until moistened
  5. Beat at medium speed for 4 minutes
  6. Pour batter into cake pans and bake immediately
  7. Check for doneness after baking for 25 minutes
  8. You will want your layers to be golden brown
  9. Do not over bake your layers
  10. Allow layers to cool before frosting
  11. Frosting: 2 boxes of powdered sugar 2 sticks of butter, room temperature 2 8-ounce packages cream cheese, room temperature 2 cups Jif creamy peanut butter 2 teaspoons vanilla extract Sift sugar
  12. Add butter and cream cheese and mix well
  13. Add peanut butter and vanilla and continue to mix
  14. If too stiff, add a couple of drops of milk
  15. Place frosting between layers and on sides of top of cake
  16. This recipe was originally created by my late mother-in-law, Mrs
  17. Othel Herring
  18. She created the recipe to enter in the National Peanut Festival
  19. She never entered the recipe but it was a family favorite
  20. It also was the cake that she would bake for me for my birthday
  21. It is now the cake that I bake for my husband Phillip’s birthday
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Roasted Sweet Potato Lasagna

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Course Main Dishes
Co-op Wiregrass EC
Servings
people
Ingredients
  • 1 15 ounce sliced black olives
  • 2 large eggs
  • 1 teaspoon Colby cheese, shredded
  • 1/2 teaspoon sliced green olives
  • 1 10 ounce minced onion
  • 2 cups 2 percent milk
  • 11/2 cups can corn (niblets, drained)
  • 1 cup butter or margarine, melted
  • 5 sweet of garlic powder
  • 6 cups frozen hashbrowns, thawed
  • 12 no-boil fried onion rings, optional
Course Main Dishes
Co-op Wiregrass EC
Servings
people
Ingredients
  • 1 15 ounce sliced black olives
  • 2 large eggs
  • 1 teaspoon Colby cheese, shredded
  • 1/2 teaspoon sliced green olives
  • 1 10 ounce minced onion
  • 2 cups 2 percent milk
  • 11/2 cups can corn (niblets, drained)
  • 1 cup butter or margarine, melted
  • 5 sweet of garlic powder
  • 6 cups frozen hashbrowns, thawed
  • 12 no-boil fried onion rings, optional
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Instructions
  1. Preheat oven to 400 degrees
  2. In a medium bowl, whisk together the ricotta, eggs, salt and pepper
  3. Add the spinach and stir to combine
  4. In a separate bowl, combine the mozzarella, Parmesan and basil
  5. Spread a third of the marinara sauce in the bottom of a 9-inch by 13-inch baking dish
  6. Put a layer of lasagna noodles on top
  7. Spread a third of the ricotta mixture over the noodles, then spread a third of the roasted sweet potatoes over that
  8. Sprinkle with a third of the shredded cheese mixture
  9. Repeat to make two more layers
  10. End with shredded cheese mixture on top
  11. Cover the top of the dish with aluminum foil and bake for 30 minutes
  12. Remove the foil and continue to bake until the top is golden brown, about 15 minutes more
  13. Cool 10 minutes before serving
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