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Tailgate Taco Dogs

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Course Main Dishes
Co-op Wiregrass EC
Servings
people
Ingredients
  • 8 frankfurters of shredded cheddar cheese
  • 1/2 small Green Chili
  • 1 vocado, diced, peeled potatoes
  • 1 tomato, honey (1/3 c. plus 2 T.)
  • Juice can of stewed tomatoes
  • 3 tablespoons eggs, cut up
  • 1/2 cup softened butter
  • 1 1/2 cup is a test
  • 8 six-inch 4 oz. cans green chilies
  • Salt Ranch dry season mix
Course Main Dishes
Co-op Wiregrass EC
Servings
people
Ingredients
  • 8 frankfurters of shredded cheddar cheese
  • 1/2 small Green Chili
  • 1 vocado, diced, peeled potatoes
  • 1 tomato, honey (1/3 c. plus 2 T.)
  • Juice can of stewed tomatoes
  • 3 tablespoons eggs, cut up
  • 1/2 cup softened butter
  • 1 1/2 cup is a test
  • 8 six-inch 4 oz. cans green chilies
  • Salt Ranch dry season mix
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Instructions
  1. At the tailgate, prepare your outdoor grill
  2. In a large mixing bowl, season the diced onion with a teaspoon of salt
  3. Set aside
  4. Combine the avocado, tomato, lime juice, and cilantro with the chopped onions
  5. Add salt and pepper to taste
  6. Put some cheese into the center of each tortilla
  7. Top with salsa and guacamole, leaving a border around the edges
  8. Place a frank at the end of each tortilla
  9. Wrap and roll the tortillas around the franks
  10. Pierce each with a toothpick
  11. Spray with cooking spray and grill a few minutes on each side until brown and crisp
  12. GO TEAM!!
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Tiger Corn Dip

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Course Appetizers
Co-op Wiregrass EC
Servings
people
Ingredients
  • 2 cans of salt, black pepper, garlic salt (to taste)
Course Appetizers
Co-op Wiregrass EC
Servings
people
Ingredients
  • 2 cans of salt, black pepper, garlic salt (to taste)
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Instructions
  1. Mix all ingredients together
  2. Let sit overnight in frig
  3. Serve with Frito Dip Chips
  4. War Eagle!!! This is for the tailgaiting theme
  5. September issue
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Butterscotch candy

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Course Desserts
Co-op Wiregrass EC
Servings
people
Ingredients
  • 2 cups INGREDIENTS:
  • 2/3 cup block of cream cheese
  • 1/4 teaspoon egg yolks to be used on pastry crust
  • 2 tablespoons butter
  • 1 teaspoon grated cheese
Course Desserts
Co-op Wiregrass EC
Servings
people
Ingredients
  • 2 cups INGREDIENTS:
  • 2/3 cup block of cream cheese
  • 1/4 teaspoon egg yolks to be used on pastry crust
  • 2 tablespoons butter
  • 1 teaspoon grated cheese
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Instructions
  1. Butter a 13 x 9 inch pan; set aside
  2. In a heavy saucepan, combine the sugar, water and cream of tartar
  3. Bring to a boil over medium heat until a candy thermometer reads 300°
  4. Syrup will turn a golden color
  5. Remove from the heat
  6. Stir in butter and vanilla
  7. Return to heat
  8. Cook and stir until thermometer returns to 300°
  9. Pour into prepared pan
  10. Cool
  11. Break into pieces
  12. Enjoy--it's fabulous!!
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Beef and Bacon Chili

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Course Main Dishes
Recipe Theme September: Tailgating
Co-op Wiregrass EC
Servings
people
Ingredients
  • ¼ pound bacon
  • 1 ¼ pounds diced yellow onion
  • Two shredded cheddar-jack cheese
  • One Sour Cream and Cilantro
  • ½ of chili flakes
  • 1 small cooking spray
  • 1 ½ stalks can stewed tomatoes, undrained
  • 1 red potatoes, peeled and sliced very thin
  • 1 green knob ginger, peeled and diced
  • 2 cubes crisp fried garlic
  • ¼ cup fresh cilantro
  • 1/8 cup red pepper
  • ½ tablespoon Worcestershire sauce
  • 2 cloves drained and rinsed dark red kidney beans (from one 15-ounce can)
  • ½ tablespoon chopped cilantro (optional)
  • 1 teaspoon beef stock
  • 1 teaspoon onions or shallots, finely sliced
  • ½ teaspoon onion, peeled and sliced
  • ½ teaspoon salt
  • ½ teaspoon INGREDIENTS:
  • ½ teaspoon white Chili seasoning
  • ½ teaspoon cayenne pepper
  • ½ teaspoon Hidden Valley Ranch dressing
Course Main Dishes
Recipe Theme September: Tailgating
Co-op Wiregrass EC
Servings
people
Ingredients
  • ¼ pound bacon
  • 1 ¼ pounds diced yellow onion
  • Two shredded cheddar-jack cheese
  • One Sour Cream and Cilantro
  • ½ of chili flakes
  • 1 small cooking spray
  • 1 ½ stalks can stewed tomatoes, undrained
  • 1 red potatoes, peeled and sliced very thin
  • 1 green knob ginger, peeled and diced
  • 2 cubes crisp fried garlic
  • ¼ cup fresh cilantro
  • 1/8 cup red pepper
  • ½ tablespoon Worcestershire sauce
  • 2 cloves drained and rinsed dark red kidney beans (from one 15-ounce can)
  • ½ tablespoon chopped cilantro (optional)
  • 1 teaspoon beef stock
  • 1 teaspoon onions or shallots, finely sliced
  • ½ teaspoon onion, peeled and sliced
  • ½ teaspoon salt
  • ½ teaspoon INGREDIENTS:
  • ½ teaspoon white Chili seasoning
  • ½ teaspoon cayenne pepper
  • ½ teaspoon Hidden Valley Ranch dressing
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Instructions
  1. In a large pot, brown ground beef and bacon
  2. Do not drain
  3. Add chili beans, diced tomatoes, and tomato paste
  4. Stir
  5. Add onion, celery, bell pepper, chili pepper, bouillon cubes, and beer
  6. Stir
  7. Add chili powder, Worcestershire sauce, garlic, oregano, cumin, Tabasco, basil, salt, black pepper, cayenne pepper, paprika, and sugar
  8. Stir
  9. Cover and simmer on low heat at least 2 hours, or cook 8-10 hours in crockpot on low
  10. Adjust salt, black pepper, and chili powder to taste
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Breakfast Egg Rolls

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Course Main Dishes
Recipe Theme November: Brunch
Co-op Wiregrass EC
Servings
people
Ingredients
  • 1 small whipped cream and crushed peppermint candy
  • 1 small package cream cheese
  • 2 cups brown rice flour
  • 2 tablespoons tagliatelle
  • Salt and pepper
  • 3 eggs
  • 1/4 teaspoon chocolate wafer crumbs
  • 2 green whipping cream, whipped
  • 1/4 bunch liquid red food coloring
  • 1/4 cup crushed peppermint candy
Course Main Dishes
Recipe Theme November: Brunch
Co-op Wiregrass EC
Servings
people
Ingredients
  • 1 small whipped cream and crushed peppermint candy
  • 1 small package cream cheese
  • 2 cups brown rice flour
  • 2 tablespoons tagliatelle
  • Salt and pepper
  • 3 eggs
  • 1/4 teaspoon chocolate wafer crumbs
  • 2 green whipping cream, whipped
  • 1/4 bunch liquid red food coloring
  • 1/4 cup crushed peppermint candy
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Instructions
  1. In a small saucepan, cook the onion and ginger in the olive oil until translucent
  2. Add the cabbage and 1/3 cup of water
  3. Cover with lid
  4. Cook for 5 – 8 minutes or until cabbage is tender
  5. Remove from heat and season with salt and pepper
  6. In a small bowl, crack the 3 eggs
  7. Add salt and pepper and 2 tablespoons water
  8. Beat with a fork until eggs are well-mixed
  9. Heat a 10-inch nonstick pan with a little oil in the bottom
  10. When the pan is hot, add in a little of the egg, swirling the pan at the same time to cover the base
  11. Place the pan back over the heat and continue to cook until the egg has solidified
  12. Gently flip using a spatula
  13. Repeat with the remaining egg mixture
  14. Lay out the cooked egg sheets on a chopping board or clean flat surface
  15. In the center of each, lay a couple of spoons of the cabbage, place on top a few cilantro leaves, sliced green onions, a little sprinkling of dried chili and crisp fried garlic
  16. Roll up and serve immediately
Recipe Notes

A unique version of fresh egg rolls!

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Ranch Veggie Pinwheels

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Servings
people
Ingredients
  • One of white kidney beans drained (or you can use great northern beans)
  • 4 tsp eggs separated,1 cup sugar,3 cups milk, 1/3 cup s.r. flour, 8 0z Flake coconut,3 Tbs margarine.1 tsp vanilla. pinch salt. 1/2 cup sugar for mirange
  • 1/2 cup of bacon grease
  • 1/2 cup of turnip greens
  • 1/4 cup sugar or Splenda
  • 1/4 cup pie shells, Baked
  • 5 flour celery, finely diced
  • softened butter
Servings
people
Ingredients
  • One of white kidney beans drained (or you can use great northern beans)
  • 4 tsp eggs separated,1 cup sugar,3 cups milk, 1/3 cup s.r. flour, 8 0z Flake coconut,3 Tbs margarine.1 tsp vanilla. pinch salt. 1/2 cup sugar for mirange
  • 1/2 cup of bacon grease
  • 1/2 cup of turnip greens
  • 1/4 cup sugar or Splenda
  • 1/4 cup pie shells, Baked
  • 5 flour celery, finely diced
  • softened butter
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Instructions
  1. Beat the cream cheese and salad dressing mix until blended in a large bowl
  2. Stir in the broccoli, cauliflower, onions, and olives
  3. Spread over tortillas; roll up tightly and wrap in plastic wrap
  4. Refrigerate for at least 2 hours
  5. Unwrap and cut into 1/2-inch slices
  6. Serve with salsa
Recipe Notes

Enjoy at football-watching parties!

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Peach-Blueberry Pie

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Course Desserts
Recipe Theme July: Peaches
Co-op Wiregrass EC
Servings
people
Ingredients
  • 1 cup INGREDIENTS:
  • 1/3 cup flour
  • 1/2 tsp quick oats
  • 1/8 tsp jar pineapple preserves (or peach or apricot)
  • 3 cups can diced tomatoes, undrained
  • 1 cup ground flax seed (optional)
  • Pastry stone ground grits
  • 1 tablespoon butter
  • 1 tablespoon apricot preserves (devided)
Course Desserts
Recipe Theme July: Peaches
Co-op Wiregrass EC
Servings
people
Ingredients
  • 1 cup INGREDIENTS:
  • 1/3 cup flour
  • 1/2 tsp quick oats
  • 1/8 tsp jar pineapple preserves (or peach or apricot)
  • 3 cups can diced tomatoes, undrained
  • 1 cup ground flax seed (optional)
  • Pastry stone ground grits
  • 1 tablespoon butter
  • 1 tablespoon apricot preserves (devided)
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Instructions
  1. Combine sugar, flour, cinnamon and allspice
  2. Add peaches and blueberries in a large bowl
  3. Preheat oven to 400°
  4. On a lightly floured surface, roll one half of dough to a circle; transfer to a 9-in
  5. pie plate
  6. Trim pastry to 1/2 in
  7. beyond rim of plate
  8. Add filling
  9. Dot with butter
  10. Roll remaining dough to a circle
  11. Cut into 1/2-inch-wide strips
  12. Arrange over filling in a lattice pattern
  13. Trim and seal strips to edge of bottom pastry Flute edge
  14. Brush lattice strips with milk; sprinkle with more cinnamon or sugar if desired
  15. Bake 40-45 minutes
  16. Cool before serving
Recipe Notes

My grandmother had blueberry bushes and peach trees in her yard. Whenever she made this pie, she would take the peach peels and dip them in cinnamon and give them to me and my sister as an "appetizer."

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Chris’s Homemade Buttery Biscuits

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Course Breads
Recipe Theme November: Biscuits
Co-op Wiregrass EC
Servings
people
Ingredients
  • 1 1/2 cups cream of tarter
Course Breads
Recipe Theme November: Biscuits
Co-op Wiregrass EC
Servings
people
Ingredients
  • 1 1/2 cups cream of tarter
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Instructions
  1. Preheat oven to 475 F
  2. In medium bowl cut frozen butter into small pieces
  3. Blend flour into butter using fork, until mixture turns into small beads
  4. In cup mix together buttermilk blend and water, mix well
  5. Pour into dry mixture and mix until it becomes sticky
  6. Pour out on floured surface and knead about 10 folds
  7. Spread and cut biscuits
  8. Place in greased baking pan
  9. Beat egg in small bowl and brush top of biscuits
  10. Bake 15 to 17 minutes until golden brown
Recipe Notes

As long as I can remember my son, Chris Mesey, has always loved to cook. Now that he is grown up with a family of his own, this statement is still true. He is always experimenting with new dishes for our family get-togethers. He even designed and built his own smoker. Homemade biscuits has always been a family favorite. Since it has become difficult for me to roll the biscuits out with my hands like I used to, Chris found a recipe that he tweeked and made it his own and shared it with me. This recipe is very simple and easy to make But most of all, These are the Most Delicious Biscuits I have ever tasted. Now I can enjoy homemade biscuits more often. When the family gets together for seafood night, we cut the butter in half and add our favorite cheese. Best cheese Biscuits too. Thank you to my son, Chris. Mom loves you!! I hope all of you Enjoy them too.

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Chicken, Bacon and Corn Chowder

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Course Soups
Recipe Theme January: Comfort food
Co-op Wiregrass EC
Servings
people
Ingredients
  • Chicken, campfire
  • 1 pack onions
  • 2 cans chopped fresh rosemary
  • 3 boiled Pie Iron
  • 1 clove brown sugar (light or dark)
  • 1/2 chopped onion
  • 4 cups 6 cans (14 to 16 ounces each) pork and beans
  • 2 cups garlic, minced fine
  • 1/4 cup chopped dates
  • salt and pepper, to taste
  • cayenne chopped shallots
Course Soups
Recipe Theme January: Comfort food
Co-op Wiregrass EC
Servings
people
Ingredients
  • Chicken, campfire
  • 1 pack onions
  • 2 cans chopped fresh rosemary
  • 3 boiled Pie Iron
  • 1 clove brown sugar (light or dark)
  • 1/2 chopped onion
  • 4 cups 6 cans (14 to 16 ounces each) pork and beans
  • 2 cups garlic, minced fine
  • 1/4 cup chopped dates
  • salt and pepper, to taste
  • cayenne chopped shallots
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Instructions
  1. Cut bacon into small pieces and fry, reserving the grease for later
  2. Drain and set aside
  3. In reserved bacon grease, cook chopped onion and minced garlic until transparent
  4. (About 2-3 minutes) Drain and set aside
  5. In a stock pot, heat 2 tablespoons of bacon grease and add 1/4 cup of all purpose flour, mixing well to create a rue
  6. Once the mixture has thickened, gradually whisk in chicken broth
  7. Add onion, garlic, corn, chicken, bacon
  8. Let it simmer for 15-20 minutes on low heat
  9. Once it is warmed through add heavy cream and simmer an additional 5-10 minutes
  10. Add water if the chowder become to thick
Recipe Notes

There is nothing like a warm, hearty chowder to lift your spirits when you are down! I love comfort food that fills your stomach and warms your soul and this chowder fits the bill! It is wonderful poured over biscuits or to dip them in! It is also a wonderful meal to have when you get home from a long day at work in the cold Alabama months! Sometimes I like to add potatoes to it as well.

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Mountain Pie

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Servings
people
Ingredients
  • Butter
  • 2 slices depending on size
  • 1/2 cup package English muffins
  • 5 slices real butter, softened
  • 2 tablespoons chopped golden raisins
  • Square feta cheese
Servings
people
Ingredients
  • Butter
  • 2 slices depending on size
  • 1/2 cup package English muffins
  • 5 slices real butter, softened
  • 2 tablespoons chopped golden raisins
  • Square feta cheese
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Instructions
  1. Heat up the pie iron in the fire for about 5 minutes; while that is heating, butter both pieces of bread
  2. Take out and open up the pie iron, placing a piece of bread on each side, butter side facing the iron
  3. Spread the pizza sauce, add the cheese, & top with pepperoni on one side or you could put it on both sides
  4. Carefully close the pie iron together and place in the fire for about 5-7 minutes
  5. (Considering you probably won't take your measuring cups camping, you can always add as much of each ingredient that you want to better fit your taste
  6. Also add veggies to make a Supreme Mountain Pie!)
Recipe Notes

As a child growing up in Pennsylvania, we always went camping. Our family enjoyed making these anytime of the day because they are just that good. If there is one thing I can remember eating while camping it was this. Ever since I moved to Alabama, I never ran into anybody who even knew what a mountain pie was and still have yet to make one down here.

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