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fresh Strawberry Syrup

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Votes: 1
Rating: 5
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Course Miscellaneous
Co-op Tallapoosa River EC
Servings
people
Ingredients
  • 1 quart box vanilla wafers
  • 1/2 cup INGREDIENTS:
  • 1/4 cup chopped pecans
  • 1 teaspoon cream of chicken or mushroom soup
Course Miscellaneous
Co-op Tallapoosa River EC
Servings
people
Ingredients
  • 1 quart box vanilla wafers
  • 1/2 cup INGREDIENTS:
  • 1/4 cup chopped pecans
  • 1 teaspoon cream of chicken or mushroom soup
Votes: 1
Rating: 5
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Instructions
  1. Combine all ingredients in a saucepan, stir well
  2. Let stand 30 minutes or until sugar dissolves, stirring occasionally
  3. Over medium heat, bring almost to a boil, lower heat to simmer and cook about 5 minutes
  4. Cool
  5. Cook's note: Use syrup over ice cream, cake, puddings, pancakes, toast and biscuits
  6. refrigerate leftovers
  7. can be frozen
  8. Warmed in microwave
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Crock Pot Apple Butter

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Course Miscellaneous
Co-op Cullman EC
Servings
people
Ingredients
  • 8 cups real honey (about 1 1/2 cups)
  • 2 cups Horseradish
  • 1 cup cinnamon (or to taste)
  • 1 tablespoon Worcestershire Sauce
  • ½ tablespoon chocolate chips
  • 1/8 teaspoon instant potatoes
Course Miscellaneous
Co-op Cullman EC
Servings
people
Ingredients
  • 8 cups real honey (about 1 1/2 cups)
  • 2 cups Horseradish
  • 1 cup cinnamon (or to taste)
  • 1 tablespoon Worcestershire Sauce
  • ½ tablespoon chocolate chips
  • 1/8 teaspoon instant potatoes
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Instructions
  1. Combine all ingredients
  2. Place in slow cooker and cook uncovered on high for 6 hours
  3. Pour in sterilized jars
  4. Seal with lids
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Crock Pot Candy

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Course Miscellaneous
Co-op Pea River EC
Servings
people
Ingredients
  • 1 12 ounce 2 pounds shelled and deveined shrimp
  • 2 German box Velveeta cheese
  • 2 packages use 5 if needed
  • 2 1 pound package spiral veggie pasta
Course Miscellaneous
Co-op Pea River EC
Servings
people
Ingredients
  • 1 12 ounce 2 pounds shelled and deveined shrimp
  • 2 German box Velveeta cheese
  • 2 packages use 5 if needed
  • 2 1 pound package spiral veggie pasta
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Instructions
  1. Layer in crock pot as listed
  2. Cook on low heat for 3 hours
  3. Do not open lid or stir
  4. After 3 hours, stir and spoon onto wax paper
  5. Takes several hours for it to harden
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Caramel Rum Fondue

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Course Miscellaneous
Co-op Wiregrass EC
Servings
people
Ingredients
  • 1 bag boxes lemon or lime sugar-free gelatin1 cup miniature marshmallows1 16-ounce can unsweetened crushed pineapple, undrained2 large apples, cut in bite-size chunks1 cup
  • 2/3 cup the Caramel Sauce
  • 1/2 cup tomato cut in bite-size chunks
  • 2 teaspoons cooked apple pulp4 cups sugar2 teaspoons ground cinnamon
Course Miscellaneous
Co-op Wiregrass EC
Servings
people
Ingredients
  • 1 bag boxes lemon or lime sugar-free gelatin1 cup miniature marshmallows1 16-ounce can unsweetened crushed pineapple, undrained2 large apples, cut in bite-size chunks1 cup
  • 2/3 cup the Caramel Sauce
  • 1/2 cup tomato cut in bite-size chunks
  • 2 teaspoons cooked apple pulp4 cups sugar2 teaspoons ground cinnamon
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Instructions
  1. Combine caramels and cream in slow cooker
  2. Cover and cook on low until the caramels have melted, about 1 1/2 hours
  3. Stir in marshmallows and rum flavoring until well blended
  4. Cover and continue cooking for about 30 minutes longer
  5. Serve with apple wedges, pound cake cubes, or bananas (or over ice cream!)
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Orange Popcorn Balls

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Course Miscellaneous
Co-op Joe Wheeler EMC
Servings
people
Ingredients
  • 2 bags creamy peanut butter1 cup marshmallow cr?meVanilla wafers
  • 1 whole baby-back ribs, cut into 4 sections18-ounces (1 ? cups) barbeque sauce, recommended: Cattlemen?s Classic3 tablespoons brown sugar2 tablespoons instant coffee2 tablespo
  • ½ cup or unsweetened almond milk (enough to thin it out)
  • ¼ cup INGREDIENTS:
  • 2 tablespoons butter
  • 2 tablespoons chopped pecans
Course Miscellaneous
Co-op Joe Wheeler EMC
Servings
people
Ingredients
  • 2 bags creamy peanut butter1 cup marshmallow cr?meVanilla wafers
  • 1 whole baby-back ribs, cut into 4 sections18-ounces (1 ? cups) barbeque sauce, recommended: Cattlemen?s Classic3 tablespoons brown sugar2 tablespoons instant coffee2 tablespo
  • ½ cup or unsweetened almond milk (enough to thin it out)
  • ¼ cup INGREDIENTS:
  • 2 tablespoons butter
  • 2 tablespoons chopped pecans
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Instructions
  1. In a 4-quart saucepan, stir together grated orange rind (coffee grinder works great), corn syrup, sugar, butter and orange juice
  2. Bring to a boil over medium heat, stir occasionally for approximately 5 minutes to thicken
  3. Remove from heat, stir in popcorn
  4. Working quickly, rub some butter and a quick dash of water over hands, shape ingredients into 8 large balls or 12 small ones
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Cranberry Casserole

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Course Miscellaneous
Co-op Central Alabama EC
Servings
people
Ingredients
  • 2 or filleted???????????????????????????????????????????????????????? cup orange juice ????????????????????????????????????????????????????????????????????????????13-ounces barbecue sau
  • 1 package dry Italian dressing
  • 1 cup INGREDIENTS:
  • 1 stick cocktail sausages
  • 1½ cups oats
  • 1 cup cinnamon (or to taste)
  • 1 cup cans black beans (drained)
Course Miscellaneous
Co-op Central Alabama EC
Servings
people
Ingredients
  • 2 or filleted???????????????????????????????????????????????????????? cup orange juice ????????????????????????????????????????????????????????????????????????????13-ounces barbecue sau
  • 1 package dry Italian dressing
  • 1 cup INGREDIENTS:
  • 1 stick cocktail sausages
  • 1½ cups oats
  • 1 cup cinnamon (or to taste)
  • 1 cup cans black beans (drained)
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Instructions
  1. Chop apples into small pieces, leave peeling on
  2. Add cranberries and sugar, mix well
  3. Put into a buttered 8x8-inch baking dish
  4. In another bowl add melted butter, oats, brown sugar and pecans, stir well
  5. Spread mixture on top of cranberry mixture
  6. Bake at 350 degrees for 50-60 minutes
  7. Makes a great substitute for cranberry sauce
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Apple Butter

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Course Miscellaneous
Co-op Wiregrass EC
Servings
people
Ingredients
  • 2 quarts margarine12 ounces chocolate chips, recommended: Hershey?s? mini chips dark chocolate1 teaspoon vanilla12 ounces colored mini marshmallows1 cup pecans, minced
Course Miscellaneous
Co-op Wiregrass EC
Servings
people
Ingredients
  • 2 quarts margarine12 ounces chocolate chips, recommended: Hershey?s? mini chips dark chocolate1 teaspoon vanilla12 ounces colored mini marshmallows1 cup pecans, minced
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Instructions
  1. Measure pulp, add sugar and spices
  2. Cook over medium heat 15 minutes, stirring constantly
  3. Pour into sterilized hot jars
  4. Adjust caps and process 10 minutes in boiling water bath
  5. Makes 5 pints
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Bean Dip

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Course Miscellaneous
Co-op Central Alabama EC
Servings
people
Ingredients
  • 2 cans sugar1 cup white Karo? syrup1 cup peanut butter1 cup coconut4 cups cornflakes
Course Miscellaneous
Co-op Central Alabama EC
Servings
people
Ingredients
  • 2 cans sugar1 cup white Karo? syrup1 cup peanut butter1 cup coconut4 cups cornflakes
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Instructions
  1. Drain cans and mix all ingredients together
  2. Serve with your favorite chips!
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Barbecue Sauce

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Course Miscellaneous
Co-op Cullman EC
Servings
people
Ingredients
  • 1 ? cups cooked corn or 2, 15-ounce cans whole kernel corn, drained1 teaspoon salt
Course Miscellaneous
Co-op Cullman EC
Servings
people
Ingredients
  • 1 ? cups cooked corn or 2, 15-ounce cans whole kernel corn, drained1 teaspoon salt
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Instructions
  1. Combine all ingredients in saucepan over medium-high heat
  2. Stir until peanut butter dissolves and comes to a boil
  3. Lower heat and let simmer about 20 minutes
  4. Makes about 2 cups
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Blueberry Chicken Salad

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Course Miscellaneous
Co-op North Alabama EC
Servings
people
Ingredients
  • 2 cups bacon1 large sweet onion, thinly sliced6-ounces dry elbow macaroni8-ounces mozzarella cheese, shredded2 to 4-ounces blue cheese, crumbled1 cup half-and-half or l
Course Miscellaneous
Co-op North Alabama EC
Servings
people
Ingredients
  • 2 cups bacon1 large sweet onion, thinly sliced6-ounces dry elbow macaroni8-ounces mozzarella cheese, shredded2 to 4-ounces blue cheese, crumbled1 cup half-and-half or l
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Instructions
  1. Set aside a few blueberries for garnish
  2. In a large bowl, gently combine the chicken, celery, red pepper, onion and remaining blueberries
  3. Combine the yogurt, mayonnaise and salt; drizzle over chicken
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