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NEW!!  Stuffed Hot Dogs

Hot Dogs
Cheese
Barbecue Sauce
Pickle Relish
Bacon

Slit hot dogs to within 1/4 inch of each end and almost in half. Stuff the hot dogs with your choice of cheese. Barbecue sauce, or pickle relish and wrap in bacon. Place on grill (indirect heat) and cook until the bacon is crisp.

 

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CALICO BEANS

½ pound bacon
1 pound hamburger
1 cup chopped onion
½ cup ketchup
1 tsp salt
¾ cup brown sugar
1 tsp French’s yellow mustard
2 tsp vinegar
1 can northern beans (drained)
1 can dark kidney beans (drained)
1 can butter beans (drained)
3 lg cans Bush’s Baked Beans (I use both Onion & Country style)

Brown hamburger and onion.  Put into baking dish.  Cook bacon in microwave.  Break into small pieces and add to hamburger mixture.

Add rest of ingredients.  Bake at 350 degrees for 45 minutes.

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CARAMEL CHOCOLATE BARS

1 (14-oz) bag caramels
1/3 c evaporated milk
1 pkg German Chocolate Cake mix
¾ c melted butter
1/3 c evaporated milk
1 c chopped walnuts
1 (6 oz) pkg chocolate chips

Combine caramels & 1/3 c evaporated milk in saucepan. Cook and stir constantly until caramels are melted. Set aside.
Grease 9” x 13” pan.
Combine dry cake mix, butter, & 1/3 c evaporated milk. Press half of the mixture in bottom of pan. Bake at 350 degrees for 6 minutes. Cool 2 minutes. Sprinkle chocolate chips over baked layer. Spread caramel mixture over chocolate chips. Mix nuts into remaining dough & crumble over caramel mixture. Bake for 15-18 minutes at 350 degrees.

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MONSTER COOKIES

Whole Batch
12 Eggs
2 lb brown sugar
3 C white sugar
2 tsp vanilla
1 Tbsp corn syrup
8 tsp baking soda
1 lb butter
6 C peanut butter
(= 3 pounds)

mix well. pour over

18 C oatmeal
1 lb M&M candies
1 lb choc chips

Half Batch
6 Eggs
1 lb brown sugar
1-1/2 C sugar
1 tsp vanilla
1/2 Tbsp corn syrup
4 tsp baking soda
1/2 lb butter
3 C peanut butter
mix well. pour over

9 C oatmeal
½ lb M&M candies
½ lb choc chips

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ORANGE FLUFF

1 small container cottage cheese
1 small box (3 oz) orange jello
1 can crushed pineapple, drained well
2 small cans mandarin oranges, drained
1 8-oz carton Cool Whip, thawed
1 small package miniature marshmallows
Optional: chopped nuts & coconut
Sprinkle jello over cottage cheese, mixing well. Add pineapple and mandarin oranges. Stir in Cool Whip and marshmallows. Refrigerate overnight.

CHERRY FLUFF

1 can cherry pie filling
1 can crushed pineapple, drained well
1 can Eagle Brand condensed milk
1 9-oz container Cool Whip, thawed
1 cup chopped walnuts

Mix all ingredients. Refrigerate overnight.

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PINEAPPLE SMOKIES

1 cup packed brown sugar
3 Tblsp. Flour
2 tsp. ground mustard
1 cup pineapple juice
½ cup vinegar
1-1/2 tsp. soy sauce
2 pounds mini smoked sausage links

In a large saucepan, combine sugar, flour and mustard. Gradually stir in pineapple juice, vinegar and soy sauce. Bring to a boil over medium heat, stirring occasionally. Boil for 2 minutes, stirring constantly.
Add sausages; stir to coat. Cook for 5 minutes or until heated through. Serve warm.

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RHUBARB CAKE

Grease & flour 9/13 pan.

½ cup shortening
1-1/2 cups sugar
2 large eggs
1 tsp soda
1 cup sour milk (add 1 Tbsp vinegar to milk)
2 cups flour
1 tsp vanilla
½ tsp salt
3 cups raw rhubarb – cut fine

Cream shortening. Add sugar & eggs. Beat until creamy. Dissolve soda in sour milk. Add to mixture alternately with flour. Add salt & vanilla. Fold in rhubarb. Pour into pan. Sprinkle following mixture on cake: ½ cup sugar with 1 tsp cinnamon mixed in. Bake at 350 degrees for 45 minutes.

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ROTINI PASTA SALAD

1 box tri-color Rotini pasta
1 small red onion, chopped
1 small green pepper, sliced thin
1 small red pepper, sliced thin
1 small yellow pepper, sliced thin
1 cup shredded carrots
1 container grape tomatoes
1 cup fresh broccoli flowerets**
1 cup sliced fresh mushrooms
1 cup chopped cucumber
1 can sliced black olives
1 bottle Zesty Italian dressing
4 Tbsp McCormick Salad Supreme seasoning
Cook pasta according to directions. Drain well. Run cold water over pasta to prevent sticking.

** pour a kettle of boiling water over the broccoli and then douse with cold water to stop the cooking. This brings out the beautiful green color in the broccoli & leaves it crisp, but takes away the raw flavor.

Mix prepared broccoli and all other ingredients with cooked pasta. Marinate overnight for maximum flavor.

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SLOW COOKER MASHED POTATOES

5 lb potatoes, peeled, cut into 1-inch chunks
1-1/2 Cups chicken broth
¼ Cup butter, cut into pieces

1 Cup sour cream
1 tsp garlic powder
1 tsp onion powder
½ tsp salt
¼ tsp pepper
½ – 1 Cup milk, warmed

Spray 4-5 quart slow cooker with cooking spray. Put potato chunks, broth & butter in slow cooker.

Cover. Cook on high heat setting 4 to 4-1/2 hours or until potatoes are tender.

Add remaining ingredients & mash potatoes using electric mixer on low speed or potato masher. Stir in enough milk for desired creamy consistency. Cover. Keep warm on low or warm heat setting until serving time (up to 2 hours). Stir before serving.

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ZESTY GARLIC PRETZELS

Pour 2 pounds small pretzel twists in a large bowl.

Mix together:

6 oz Orville Redenbacher popcorn oil
1 pkg Hidden Valley original Ranch dressing mix (dry pkg)
1 tbsp garlic powder
1 tsp lemon pepper
1 tsp dill weed.

Pour mixture over pretzels. Stir. Pour onto cookie sheets and bake at 225 degrees for 20 minutes, stirring 2 or 3 times during baking.

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CREAM PUFF CAKE
submitted by Gloria Shermo

1 CUP WATER
½ CUP BUTTER, CUBED
1 CUP ALL-PURPOSE FLOUR
4 EGGS

FILLING:

1 PKG (8 OZ) CREAM CHEESE, SOFTENED
2 ½ CUPS 2% MILK
3 PKG (3.3 OZ EA) INSTANT WHITE CHOCOLATE OF VANILLA PUDDING MIX
1 CARTON (8 OZ) FROZEN WHIPPED TOPPING, THAWED

IN A LARGE SAUCEPAN, BRING WATER AND BUTTER TO A BOIL. ADD FLOUR ALL AT ONCE AND STIR UNTIL A SMOOTH BALL FORMS. CONTINUE BEATING UNTIL SMOOTH AND SHINY. REMOVE FROM THE HEAT, LET STAND FOR 5 MINUTES. ADD THE EGGS, ONE AT A TIME, BEATING WELL AFTER EACH ADDITION.

TRANSFER TO A GREASED 13” X 9 “ BAKING DISH. BAKE AT 400 DEGREES FOR 22-26 MINUTES OR UNTIL PUFFED AND GOLDEN BROWN. COOL COMPLETELY ON A WIRE RACK.

FOR FILLNG, IN A LARGE BOWL, BEAT THE CREAM CHEESE, MILK AND PUDDING MIXES UNTIL SMOOTH SPREAD OVER THE CRUST; REFRIGERATE FOR 20 MINUTES, SPREAD WITH WHIPPED TOPPING. CHILL UNTIL SERVING.

YIELD: 15 SERVINGS

 

Currently looking for Rhubarb Recipes!

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