Bacon & Cheese Corn Bread-
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Makes: 8-10 servings
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1 tsp sugar
1/4 cup warm water
1-1/2 Tbsp (1 1/2 pkts) dry yeast
1 cup cornmeal
3/4 cup all-purpose flour
4 eggs, beaten
3 Tbsp cooking oil
1 cup sour milk*
1 Tbsp salt
1 cup cooked crumbled bacon
1/2 cup crumbled feta cheese (optional)
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Low Down: - Use your fsvorite egg substitute, a Lite
version of the oil & turkey bacon,.
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In a sm bowl sprinkle sugar with warm water, add
yeast; allow it to rise in a warm place until bubbling,
(abt 10 min). Meanwhile, in a lg bowl, mix cornmeal,
flour, eggs, cooking oil, sour milk & salt. Fold over
once, add yeast. Turn onto floured board; knead till
smooth. Cover; let rise for about 1 hr. After it has
risen, punch down; add bacon & cheese if desired. Mix
well. Preheat oven to 400� F. Pour mix into a greased
& floured 9 X 11 " baking dish. Allow dough to rise
again for abt 20 min. Bake for about 1 hr. Let cool
slightly; cut in squares to serve. (it tastes best
when served warm.)
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Prep Note: *To make sour milk, add 1 tsp vinegar
per cup of milk; let stand for 5 min.
Serving suggestion: Serve on it's own or a platter with
cold cuts & a selection of cheeses.
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Chicken Noodle Soup
* Basic Chicken Soup
* 2 cup(s) medium egg noodles
* 1 cup(s) frozen peas
* Grated Parmesan cheese (optional)
*
Directions
1. Prepare our Basic Chicken Soup as in steps 1 through 3.
2. Meanwhile, prepare noodles in boiling water as label directs.
3. Complete soup as in step 4 of our Basic Chicken Soup, adding cooked
noodles and peas to soup with shredded chicken. Serve with Parmesan cheese if
you like.
Cocoa Coffee Milkshake
Cocoa Coffee Milkshake
2 cups vanilla ice cream
1 cup milk
1 teaspoon vanilla extract
1 tablespoon instant hot chocolate mix
1 tablespoon instant coffee granules
In a blender, combine ice cream, milk, vanilla, hot chocolate mix and instant
coffee. Blend until smooth. Pour into glasses and serve.
Pecan Pie
Number of Servings: 4-6Prep Time: 1 hourSkill Level: Easy
Ingredients 3 teaspoons flour
1 teaspoon melted butter
1/2 teaspoon Vanilla extract
1/4 teaspoon salt
1/2 cup sugar
1 1/2 cups maple or corn syrup
2/3 cup chopped pecans
3 eggs
1 unbaked pie shell
Instructions: 1. Preheat oven to 400F.
1. In a large bowl add flour, butter, vanilla, salt, sugar and syrup.
2. Fold in pecans.
2. In a separate bowl, beat eggs until light and fluffy.
2. Pour egg mixture into flour, butter & pecan mixture and stir until
blended.
5. Pour into pie shell. Bake for 10 minutes, then reduce oven temperature to
325 and bake for 30-40 minutes longer.
Served warm or cold with plenty of whipped cream.
Creamy Coconut Cake
Submitted by: Julia
This is a coconut cake that you won't have to slave over! A white cake is
filled with a cream of coconut and condensed milk mixture, topped with
whipped topping and finished with flaked coconut. It's that easy!
Servings: 12
Ingredients:
1 (16 ounce) package white cake mix
1 (14 ounce) can cream of coconut
1 (14 ounce) can sweetened condensed milk
1 (16 ounce) container frozen whipped topping, thawed
1 (10 ounce) package flaked coconut
Directions:
1. Prepare cake according to package directions. Bake in a 9x13 inch pan.
Cool completely.
2. In a small bowl combine cream of coconut and condensed milk.
3. Poke holes in cake with a straw. Pour milk mixture over cake and spread
with whipped topping. Sprinkle coconut over cake.
4. Serve
Peach Cobbler Dump Cake
1 (18.5 ounce) box yellow cake mix
2 (16 ounce) cans peaches in heavy syrup
1 stick butter
1/2 teaspoon ground cinnamon, or to taste
Preheat oven to 375 degrees. Empty peaches into 9x13 inch baking pan, Spread
evenly.
Cover with cake mix, press down firmly. Cut butter into small pieces and
place on
Top of cake mix. Sprinkle top with cinnamon. Bake for 45 minutes.
Brie and Mushroom Phyllo Puffs
1 cup butter, divided
8 crimini mushrooms, sliced
6 shiitake mushrooms, sliced
3 cloves garlic, chopped
1 (8 ounce) wedge Brie cheese
1 (16 ounce) package frozen phyllo pastry, thawed
Melt 2 1/2 tablespoons of butter in a skillet over medium heat. Saute crimini
and shiitake mushrooms with garlic until tender. Remove from heat, and set
aside. Melt remaining butter in a dish in the microwave.
Preheat the oven to 375 degrees F (190 degrees C).
Unroll the phyllo dough, and cut into three equal strips, about 3x12 inches. I
like to use kitchen shears for this. Place two sheets of the phyllo onto a
cutting board or other work surface, and cover the stack of remaining sheets
with a damp paper towel to keep them from drying out.
Brush the top sheet of phyllo with melted butter, and place a raspberry sized
dab of brie on one end. Top with a small amount of the mushroom mixture. Fold
phyllo dough over the filling to make a triangle. Continue folding back and
forth in a triangle shape, brushing the exposed side of the dough as you go.
Seal the end closed with a little water or butter. Place on an ungreased baking
sheet, and repeat with remaining dough and filling.
Bake the triangles for 20 to 25 minutes in the preheated oven, turning over once
during baking, until golden brown.
BBQ Turkey
2 cups butter, divided
1 (15 pound) whole turkey, neck and giblets removed
1/4 cup chicken soup base
3 sweet onions, peeled and cut into wedges
5 apples, cored and cut into wedges
2 tablespoons minced garlic, or to taste
1 (750 milliliter) bottle dry white wine
Preheat a gas grill for low heat.
Rub some of the butter all over the turkey, inside and out, then rub all over
with chicken base. Cut remaining butter into cubes and toss with onions, apples,
and garlic in a large bowl. Stuff the bird with this mixture and place in a
disposable aluminum roasting pan. Fold the turkey skin around the neck area to
cover the hole and then turn the turkey over and pour wine into the opening at
the other end until the turkey is full or the bottle is empty. Set the turkey
breast side up.
Place the roasting pan on the grill and cover loosely with aluminum foil. If you
have a pop up timer or heat safe meat thermometer, insert it into the turkey
breast. Close the lid.
Roast until the temperature in the breast reads 170 degrees F (75 degrees C) and
the temperature in the thickest part of the thigh reads 180 degrees C (80
degrees C), about 4 hours depending on the temperature of your grill. When the
temperature is getting close, remove the aluminum foil covering the turkey and
allow it to brown during the final minutes of cooking. If it starts to brown too
much, just cover it back up. Allow the turkey to rest for at least 20 minutes
before carving.
BBQ Glazed Homemade Meatballs
1 1/2 pounds ground beef
1 egg, lightly beaten
1 cup quick cooking oats
6 1/2 ounces evaporated milk
1 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon garlic powder
1 tablespoon chili powder
1/2 cup chopped onion
�
1 cup ketchup
1/4 teaspoon minced garlic
1 cup brown sugar
1/4 cup chopped onion
1 tablespoon liquid smoke flavoring
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking
dish.
In a bowl, mix beef, egg, oats, evaporated milk, salt, pepper, garlic powder,
chili powder, and 1/2 cup onion. Form into 1 1/2 inch balls and arrange in a
single layer in the baking dish.
In a separate bowl, mix ketchup, garlic, sugar, 1/4 cup onion, and liquid smoke.
Pour evenly over the meatballs.
Bake uncovered 1 hour in the preheated oven, until the minimum internal
temperature of a meatball reaches 160 degrees F (72 degrees C).
Crockpot Blueberry Dessert Dumplings
2 pints fresh or frozen blueberries
1/2 cup plus 2 Tbs sugar (optional)
1/2 cup water, warm if using frozen blueberries
2 Tbs instant tapioca
2 cup all-purpose flour
2 1/2 tsp baking powder
1/2 as salt
4 Tbs unsalted butter; chilled
1/2 cup milk
1 large egg
2 Tbs light brown sugar
In a 3.5 to 5 quart crockpot, combine blueberries, the 1/2 cup granulated
sugar, the water and tapioca. Cover and
Cook until the berries have formed a thick sauce, 5 to 6 hours on LOW. In a
medium bowl, whisk flour, the remaining 2 Tbs
Granulated sugar, baking powder and salt to combine. Using a pastry blender
or two knives, cut in the butter
Until the mixture resembles coarse meal. In small bowl, beat milk and egg
together. Stir into flour mixture to
Form a soft dough. Turn your crockpot setting to HIGH. Drop the dough by
tablespoonfuls on top of the blueberries. Cover and cook until the topping
is firm and a toothpick inserted in the center comes out clean, about 30
minutes. Sprinkle the dumplings with the brown sugar. Let the dumplings
stand for 5 minutes before serving, then spoon into individual bowls.
Peach Butter
�
10 pounds fully ripe peaches (about 30 medium to large size peaches)
1 cup water
1 cup orange juice
5-1/2 cups sugar
1 tsp. cinnamon
1/4 tsp. ginger
�
Preparation -
Wash the peaches... place the peaches in a large colander and rinse thoroughly
under running water. Cut out any brown spots and peel the peaches. Or, to easily
remove the skin.... Immerse the peaches in boiling water for 30 to 60 seconds.
Remove from the boiling water and immediately place them in a bowl of ice water.
Slip the skins off the peaches.
Cut the peaches into halves or quarters and remove the pits. Place the peeled
and pitted peaches, water, and orange juice in a stockpot or very large
saucepan. Bring to a boil; reduce heat, and simmer for about 10 minutes, or
until the peaches are softened, stirring frequently. Remove from heat and let
cool for about a half hour then place the cooked peaches in a food processor or
blender. Puree until smooth.
Pour the pureed peach mixture back into the stockpot or saucepan. Bring to a
boil; stirring constantly. Reduce heat to low. Stir in the cinnamon and ginger.
Simmer the mixture, uncovered, for 2 or more hours or until it thickens to the
consistency of applesauce or apple butter, stirring often.
Spoon the peach butter into hot half pint or pint size canning jars. Fill to
within 1/2 inch from the top of the jars. Wipe the jar rims. Place the caps and
rings on the jars. Place the filled jars in a boiling water bath canner with the
water level about one inch above the top of the jars. Process half pint jars in
a boiling water bath for 10 minutes. Process pint jars in a boiling water bath
for 15 minutes.
Butternut Soup
2 pounds butternut squash, cubed
2 onions, chopped
1 tablespoon butter
4 cups vegetable broth
1/2 cup heavy cream
salt and pepper to taste
1 dash ground nutmeg
1 dash ground cloves
1 dash ground cinnamon
In a large microwave safe dish combine squash, onions and butter. Cover and
microwave on high for 4 minutes. Peel squash. Stir in broth and cook on high for
another 20 to 25 minutes, or until squash is tender. Puree squash, onions and
broth in a food processor or blender. Add cream, salt and pepper, and microwave
on high for another 3 to 4 minutes, or until heated through. Flavor with nutmeg,
cloves and cinnamon to taste.
AMBROSIA
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INGREDIENTS:
16 oz. small curd cottage cheese
16 oz. sour cream
LARGE container Cool Whip
2 small packages Jello Instant Pistachio pudding mix
16 oz. can crushed pineapple (juice drained)
1 small package shredded coconut
DIRECTIONS:
Combine all of the ingredients in a large bowl in the order
given and refrigerate for at last 3 hours before serving.
Chicken Pot Pie�
1 chicken, cooked in water with celery
and onion and boned (reserve broth)
1 (8 oz) pkg. frozen peas and carrots, boiled 3 min.
3 potatoes, peeled, cubed and cooked
Sauce:
1/2 stick margarine
1/3 cup flour
1 pint chicken broth
1 can Cream of Chicken Soup
1 cup milk
Melt margarine and stir in flour. Stir in chicken broth.
Cook until thickened. Stir in soup and then milk.
Topping:
1 cup self-rising flour
1 stick margarine, melted
1 cup milk
Place chicken, vegetables, eggs, in large
baking dish, making two layers. Pour sauce on top.
Mix together topping ingredients and spoon or pour on
top. Bake at 375 for 30-45 min. until topping is golden.
Best Green Beans
1/2 pound sliced bacon, diced
4 fresh mushrooms, sliced
1 clove garlic, diced
2 (15.5 ounce) cans French cut green beans
1 1/2 teaspoons soy sauce
Place bacon into a large saucepan over medium heat. Cook until browned, stirring
occasionally. Add the mushrooms and garlic, and reduce the heat to medium-low.
Let cook for a few minutes to soften the mushrooms. Stir in the green beans and
soy sauce, and heat through.
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