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Garlic Cheese Grits contributed by
Lindsey Goodwin
INGREDIENTS - 1 cup uncooked grits
- ½ cup butter or margarine - 1 roll Kraft garlic cheese - 2 eggs - Milk
DIRECTIONS -
-
- Preheat oven to 350° F.
- Cook grits according to package directions.
- Stir in butter and garlic cheese; cook until melted.
- Put eggs in a measuring cup and add milk to make 1 cup. Beat well. Add to grits mixture.
- Bake in a greased 2-quart casserole dish for 1 hour.
"Recommended to double
the recipe and serve with eggs for breakfast. We have serve these with eggs benedict every
Christmas morning."
INGREDIENTS - Flour: 2 cups of all-purpose flour is a standard amount, but set extra aside for the work surface and your hands.
Blueberry Scones
yb detubirtnoc
Kevin Riggs
- Sugar: Use ½ cup of sugar for this scone dough. Feel free to slightly decrease, but keep in mind that the scone flavor and texture will slightly change.
- Baking Powder: Adds lift.
- Salt, Cinnamon, & Vanilla Extract: Add flavor.
- Cold Butter: Besides flour, cold butter is the main ingredient in blueberry scones. It adds flavor, flakiness, crisp edges, and rise.
- Heavy Cream: For the best tasting pastries, stick with a thick liquid such as heavy cream. For a nondairy
option, try using full-fat canned coconut milk. Avoid thinner liquids such as milk or almond milk– you’ll be headed down a one way street to dry, bland, and flat scones.
- Egg: Adds flavor, lift, and structure.
- Blueberries: Use fresh or frozen blueberries. If using frozen, do not thaw.
DIRECTIONS - First, mix the dry ingredients together. You need flour, sugar, baking powder, salt, and cinnamon.
- Second, cut cold butter into the dry ingredients. You can use a pastry cutter, 2 forks, or your hands. A food processor works too, but it often overworks the scone dough. To avoid overly dense scones, work the dough as little as possible.
- Next, whisk the wet ingredients together. You need heavy cream, 1 egg, and vanilla extract. Pour the wet
ingredients into the dry ingredients, add the blueberries, then gently mix together. Form the dough into a disc on the counter, then cut into 8 wedges.
- To obtain a flaky center and a crumbly exterior, scone dough must remain cold. Cold dough won’t overspread either. You should chill the shaped scones for at least 15 minutes prior to baking. You can even refrigerate overnight for a quick breakfast in the morning.
- After that, bake the scones until golden brown.
Murdoch’s Dutch Boy Pancakes contributed by
Scot Murdoch
INGREDIENTS ( Serving size in a regular sized cast iron pan or 9 x 13 glass baking dish) - 4 eggs
- ¼ cup of butter (unmelted)
- 2 tsp of vanilla extract
- ¼ cup of powdered sugar
- 2 cups milk
- 1 1/3 cups of flour - 2 tbsp of sugar
- 1 lemon
- 1 cup of berries
DIRECTIONS - Preheat oven to 400° F.
- Blend together the eggs, milk, vanilla, flour and sugar to make the batter.
- Add butter to the pan/baking dish and melt in oven while it heats up. (Do not let butter brown or burn!) - When butter is melted, pour batter over a metal spoon into the pan/baking dish.
- Once oven reaches temperature, cook batter for 15 minutes or until edges are golden brown.
- Squeeze lemon over the top and finish with powdered sugar and berries (or fruit of your choice).
Texas Chili & Egg contributed by
Mary Parra
INGREDIENTS - 1 can whole chilies - 4 eggs
- 12 oz grated cheddar cheese - Âź teaspoon dry mustard - Salt and pepper to taste
DIRECTIONS - Heat oven to 375° F.
- Butter an 8 x 8 pan.
- Cut chilies down one side and remove seeds. Layer chilies on bottom of pan.
- Mix all ingredients and pour over chilies. Bake for 25 minutes.
- Cut into squares.
INGREDIENTS - 2 tablespoons light corn syrup
- ½ cup butter
- 1 cup packed brown sugar - 1 (1 pound) loaf unsliced
white bread, crust trimmed
- 5 eggs
- 1 ½ cups milk
- 1 tablespoon vanilla extract
"A bak ed Fre nch to ast th caram at elizes and m akes i syrup ts own . You c an pre pare i night b t the efore then b ake it morni in the ng. Gr eat fo r a cr a holid owd a ay bru t nch or headin b e f o re g up t o the s lopes! "
- ¼ teaspoon salt
DIRECTIONS - Combine light corn syrup, butter and sugar in
saucepan; simmer until syrup-like. Pour mixture
Skiers' French Toast contributed by
Ryan Van Brummelen
over the bottom of a 9"x 13" pan.
- Slice bread into 12-16 slices; place over the syrup. Layer as needed.
- Beat together the eggs, milk, vanilla, and salt. Pour over bread. Cover with saran wrap. Refrigerate overnight.
- Bake in a preheated oven 350 ° F for 45 minutes. - Cut into squares. Invert and serve.
Apple Cider Sangria
Hot Chocolate Mix
contributed by
contributed by
INGREDIENTS
INGREDIENTS
Nanette Farag
Mary Parra
- 2 small apples (honeycrisp
- 2 cups of apple cider
- 4 cups powdered milk
- 1 lemon
- ½ cup brandy
- 16 oz instant original coffee creamer
are my favorite)
- 2 small pears
- 1 cup of pomegranate seeds - Cinnamon sticks and star
- ¾ cup apple whiskey
- 2 cups sparkling wine or prosecco
anise for garnish
DIRECTIONS - Slice apples and pears into very thin slices and slice lemon into 8ths and add fruit to a large pitcher.
- Pour apple cider into pitcher, followed by apple whiskey and brandy.
- 21.8 oz box Nestle Nesquik
- 1 cup powdered sugar (You can adjust this to taste. I
like it a little less sweet and this amount is perfect.)
DIRECTIONS - Add all of the ingredients to a BIG bowl (trust me on this one!) and mix well. Pour into a storage jar or canister.
- To make a mug of cocoa, fill it with water or milk and
heat in the microwave. Add 3-5 heaping tablespoons of mix to the cup and stir well.
- Refrigerate for 4 hours or more, then add the sparkling
- It mixes into hot milk or water wonderfully! No little
- Pour chilled sangria into glasses, making sure plenty of
- It’s the perfect sweetness!
wine or prosecco right before serving. fruit is in each glass.
- Garnish with cinnamon stick and star anise. - Drink profusely.
globs of unincorporated hot chocolate mix floating on top.
- Like your hot chocolate with a normal amount of
creaminess? Add 3 heaping tablespoons of mix. Like it
extra creamy? Add 5 tablespoons. It’s very customizable.
Authentic Guacamole Recipe contributed by
Daniel Wetter
INGREDIENTS - 3 large avocados
- Âź cup cilantro
- 1/3 cup medium sized
- Salt
- 2 serrano peppers white onion
- ½ lime
DIRECTIONS - Pit and scoop out avocado flesh into a large bowl. Use a potato masher to mash the avocados until texture is chunky but in smaller pieces
- Remove stems from serranos and wash. If your spice tolerance is low, seed the peppers, but if tolerance is high, add more serranos and finely chop. Add to the avocado mixture.
- Remove outer skin layer from white onion and finely chop. Add to mixture.
- Wash and finely chop cilantro, stems included. Add to mixture. Mix mixture together.
- Squeeze in half a lime and add a few pinches of salt. Mix together and taste. Add more salt and lime to taste.
INGREDIENTS
Chicken Potstickers contributed by
Erin Dunlay
- 1 can (8 oz/250 mL) water chestnuts, drained and finely chopped - ½ cup (125 mL) thinly sliced green onions with tops - ¼ cup (50 mL) grated carrot
- 1 tsp (5 mL) peeled and finely grated fresh gingerroot
- 1 can (10 oz/295 mL) chunk white chicken, drained and flaked - 1 tbsp (15 mL) reduced-sodium soy sauce - 1 egg white, lightly beaten - ¼ cup (50 mL) mayonnaise - 1 garlic clove, pressed
- 24 square wonton wrappers
DIRECTIONS - -Preheat oven to 425° F.
- Finely chop water chestnuts. Thinly slice green onions. Grate carrot. Finely grate gingerroot. Combine
water chestnuts, green onions, carrot, gingerroot, chicken, soy sauce, egg white, mayonnaise and garlic; mix well.
- To assemble, spoon mix into wonton wrappers and fold into squares. You can use water to help the edges stick together. Place on a cookie sheet sprayed with non-stick oil. Bake 12-15 minutes or until edges of potstickers are golden brown. Serve with sweet and sour dipping sauce.
Toasted Almond Party Spread contributed by
Jenna Sharp
INGREDIENTS - 1 8oz. pkg. Philadelphia Brand Cream Cheese, softened
- 1 ½ cups (6oz.) shredded Swiss cheese - 1/3 cup Miracle Whip Dressing - 2 tbsp. chopped green onion - 1/8 tsp. ground nutmeg - 1/8 tsp. black pepper
- 1/3 cup sliced almonds, toasted
t!" ys a hi "Alwa
DIRECTIONS - Preheat oven to 350° F.
- Combine all ingredients in a bowl, mix well.
- Spread mixture into 9 inch pie-plate or quiche dish. - Bake for 15 minutes, stirring after 8 minutes. - Garnish with additional toasted almonds.
- Serve with assorted crackers or small toasted bread.
Elote - Hot Mexican Corn Dip
contributed by
Mike Gazda
INGREDIENTS - 6 ears of corn
- 1 cup mayonnaise or ½ cup mayonnaise plus ½ cup sour cream
- ¼ cup chicken stock
- 1 ½ tablespoons Cholula hot sauce
- 2 ½ tablespoons fresh lime juice about the juice of 1 large lime
- Tortilla chips for scooping
- ¼ teaspoon ground red chili powder adjust to taste - 2 tablespoons chopped fresh cilantro for topping - ¼ cup freshly grated or crumbled Cotija cheese - 1 teaspoon fresh ground pepper - 1 teaspoon sugar
- 1 teaspoon kosher salt
DIRECTIONS - Grilling Directions
- Roast the corn, still in the husks, over medium high heat, until the husks are well-charred, about 5 minutes.
- Oven Directions
- Roast the corn, still in the husks, in a 350 ° F oven for 30 minutes.
- Set the roasted corn aside until it is cool enough to handle.
"The corn c an be roast the gr ed on ill or in the key he oven. The re is to kee p it in husk. You a the ren't l ooking crisp black for ened p corn, ieces but ju of icy, s teame bites d loade d wit h flav or."
- Combine the mayonnaise, chicken stock, hot sauce, lime juice, sugar, salt, and pepper in a large sauce pan. - Remove the corn kernels from the cobs.
- Add the corn to the saucepan and set the heat to medium. - Warm everything through, stirring occasionally. - Add the chili powder and adjust to taste.
- Pour the corn into a serving bowl and sprinkle with cheese and cilantro.
Spicy Spaghetti Squash with Black Beans contributed by
Joe Schutz
INGREDIENTS (Serves 4) - 1 medium spaghetti squash, halved
- 1 cup cooked black beans
- 2 teaspoons extra-virgin olive oil
- 1 teaspoon chili powder
lengthwise and seeded
- ½ cup chopped red onion
- 1 jalapeño pepper, seeded and minced - ½ cup red bell pepper, chopped
- ½ cup sweet corn, frozen or fresh - 1/3 cup fresh cilantro, finely chopped - 1 tablespoon lime juice
- 1 teaspoon fine sea salt
DIRECTIONS - Preheat the oven to 375°F. Arrange squash in a large baking dish, cut-sides down. - Pour 1/2 cup water into the dish and bake until just tender, 30 to 35 minutes.
- Rake with a fork to remove flesh in strands, leaving the shell intact for stuffing. - For the filling, heat oil in a large skillet over medium heat.
- Add onion, jalapeño and bell pepper and cook for 2 minutes or until soft.
- Add beans, corn and chili powder; cook, stirring frequently, 1 minute longer.
- Add cooked squash, cilantro, lime juice and salt, cook 1 minute until heated through. - Fill squash halves with filling, mounding mixture in the center, and serve.
INGREDIENTS - 2 tablespoons butter
- 8 large russet potatoes, scrubbed clean
- 3 cups heavy cream - 1 cup whole milk
- Âź cup all-purpose flower
- 2 teaspoons salt
- Freshly ground black pepper - 2 cups freshly grated sharp cheddar
- 2 green onions, sliced thin
Baked Potatoes contributed by
Grace McNamara
DIRECTIONS - Preheat oven to 400Âş F.
- Butter a large baking dish with the butter.
- Slice the potatoes into sticks, and then cut the sticks to create a dice.
- Combine the cream and milk in a bowl. Add the flour, salt and some pepper. Whisk it together well so that the flour is incorporated into the milk/cream mixture.
- Add the diced potatoes to the prepared baking dish and pour the creamy mixture all over the top.
- Cover the dish with foil and bake for 20 to 30 minutes. Remove the foil and bake 15 to 20 minutes more. - Just before serving, sprinkle on the grated cheese and return it to the over until the cheese is melted and bubbly, 3 to 5 minutes. Sprinkle on the green onions and serve it hot. Creamy, dreamy, and divine.
at's sure th y t t e r "P l forma not the h, the dis f o e m na he what t 's t a h t but !" alls it ohana c
Chicken Da Bomb contributed by
Maikalina Nevills
INGREDIENTS (for a small pan) - Chicken breasts (enough for one full layer in your pan) - Broccoli (enough for one full layer in your pan) - 1 can cream of mushroom - 1 can cream of chicken - ½ cup of mayo
- 1 tablespoon of lemon juice
- Cheddar cheese (enough for one top layer in your pan)
PREP
DIRECTIONS
- Boil/shred chicken
- Layer chicken
- Mix creams, mayo
- Layer creams mix
- Boil broccoli
and lemon juice
- Layer broccoli - Layer cheese
- Bake at 375º F for 20 mins
*Or 400º F until bubbly in the middle
German Plum Cake (Zwetschgenkuchen) contributed by
Ana Helman
INGREDIENTS
(Serves 10-12)
- 3+ pounds Italian plums, cut into quarters, pits removed
- ¾ to 1 cup warm milk, start with ¾ and add extra to the dough as needed
- 1 ½ tablespoons dry active yeast - 4 cups all-purpose flour - ¾ cup sugar (150 g) - ½ teaspoon salt
- 1 stick butter (120 g) (½ cup melted but not hot) - 2 eggs
- 1 teaspoon pure vanilla extract - For the streusel -
1 cup all-purpose flour
-
1 teaspoon ground cinnamon
-
1 cup sugar
Vanilla ice cream
German Plum Cake (Zwetschgenkuchen) ... Continued
DIRECTIONS - Dissolve the yeast into the ž cup warm milk and let is sit for 5-10 minutes until frothy.
- Place the flour, sugar and salt in the bowl of a stand mixer and pour in the yeast mixture, melted warm (not hot) butter, eggs and vanilla extract. Give it an initial stir to combine the ingredients and then attach a dough hook and
knead it on the bread setting ("2") for 4-5 minutes, adding the remaining Âź cup milk as necessary. (The dough will
be sticky but should hold together fairly well. It will not be firm enough to knead into a ball, think of it more as a thick batter.) Cover it loosely with plastic wrap and set it in a warm, draft free place to rise for an hour or until about doubled in size.
- Generously butter a sheet pan extended to full length (at least 18 inches in length and 1 inch sides).
- Use your hands to spread the dough out across the full length of the pan, pressing it up against the sides. (It's
yeast dough so it will resist, but just keep pushing it back into position the best you can. Once you put the plums on
it, those will help keep it in place.) Lay the plums close together in rows over the whole length of the dough on the sheet pan. (If you want your cake a bit sweeter you can sprinkle it *lightly* with sugar or cinnamon-sugar if you
prefer more cinnamon. I emphasize "lightly" because the more sugar you add the more watery the cake will be as the sugar liquifies during baking and your streusel will also "melt" in contact with it.)
- Set the pan in a warm place and let it rise for up to another hour.
- To make the streusel: Place all the ingredients in a medium-sized bowl and use your fingers to bring it all
together. Work with the mixture until it's thoroughly combined and forms a rough sand and clumpy texture. Sprinkle the streusel over the top of the cake.
- Bake the cake on the middle rack of the oven preheated to 350° F for 30-35 minutes or until the top is golden.
- Let the cake sit for at least 10 minutes before slicing to let some of the liquid set. Slice the cake into squares and serve.
- Optional: Add a scoop of vanilla ice cream.
"So eas yso g ood !"
Banana Bread contributed by
Tovey Giezentanner
INGREDIENTS
DIRECTIONS
- 1 cup sugar
- Put all ingredients into a large bowl
- 2 eggs
- Bake in slow oven (300° F or so) for about
- ¼ cup (1 stick) margarine - 3 mashed bananas - ½ tsp salt - 1 tsp soda
- ½ tsp baking powder - 1 ¾ cups flour
- ½ cup chopped nuts (optional)
and mix.
50-60 minutes (depending on what you bake in).
Great Grandma’s Butterscotch Haystacks contributed by
Julie Phillips
INGREDIENTS - 1 cup butterscotch morsels
- 2 cups crushed chow mein noodles - 2 cups peanuts
DIRECTIONS - Melt 1 cup of butterscotch morsels (heat in the
microwave in 15 second increments and stir, continue until smooth).
- Add 2 cups of crushed Chow Mein noodles and 2
cups of peanuts into a bowl. Slowly add the melted butterscotch.
- Drop tablespoons of this mixture onto a cookie sheet. Refrigerate to cool and they are done.
Old Fashioned Peach Cobbler contributed by
Alexis Polk
INGREDIENTS - 29 ounce can peaches in light syrup
drained (the big can, it may be 28 oz)
- 1 cup milk
- 1 cup self-rising flour - 1 cup sugar
- 1 stick butter
- teaspoon or two of cinnamon
DIRECTIONS - Preheat oven to 350° F. Drain peaches and set aside.
- Melt stick of butter in 8x8 pan (I just stick it in the oven while it is preheating).
- Mix together flour, sugar, and teaspoon cinnamon until blended. Pour
in milk and stir until blended again. After butter is melted, take out of oven and pour batter on top of butter, don't stir.
- Use a big spoon and kinda set your peaches down all over the top of the batter, don't stir. They will sink down and it will all be fine.
Just distribute them as best you can but don't move them around once you set them down.
- If you want, sprinkle about a tablespoon of sugar and another
teaspoon of cinnamon over the top of everything. Sometimes I do this, sometimes I don't.
- Bake for 45-55 minutes, or until it's set in the center and golden.
"These re cipes brin g joy to m y heart e time I m ach ake them . I have f o n being in t d memor he kitchen ies of with my g reatgrandmot her peelin g the pea ches and the flour sifting with arom as from h e surround aven ing us as we make these. Til day, I w l this ill alway s rememb er how sw my great -grandmo eet ther was a n had for h d the love ome cookin she g through both of th and I hop ese e you wil l have sou thern vibe you make s as each one too!"
Special K Peanut Butter Cookies contributed by
Erin Coyle
INGREDIENTS
DIRECTIONS
- 1 cup white sugar
- Blend syrup, sugar, vanilla and salt in a
- 1 1/3 cuts peanut butter
- Cook on high 4 minutes, or until mixture
- 64 oz C&H Granulated White Pure Cane Sugar - 26.5 oz Skippy Natural Creamy Peanut Butter
- 1 cup white corn syrup
- 4 cups high protein crisp rise and wheat cereal - 12 oz Chex Gluten Free Oven Toasted Rice Cereal
- 1 teaspoon vanilla extract - 1 pinch salt
2 quart microwave-safe dish. boils and sugar dissolves.
- Stir in peanut butter, then add the cereal. - Drop by teaspoonfuls onto waxed paper. - Let cool before storing.
Southern Sweet Tea contributed by
Alexis Polk
ger you The lon , our tea brew y nger it the stro . will be
Crockpot Mulled Wine contributed by
Rachael Serrao
INGREDIENTS
INGREDIENTS
- 5 cups of water
- 1 bottle of dry wine
- 2/3 – 1 ½ cups granulated sugar depending on how sweet you
- 1 sliced medium orange
- 5-6 tea bags depending on how strong you want it want it
- Lemon
DIRECTIONS - Add water to a medium sized pot and boil over high heat.
- Once boiling, turn off heat and add tea bags. Steep for 10-25 minutes (depending on strength you prefer).
- Stir in sugar in increments until it completely dissolves into the hot tea.
- Remove tea bags from pot then pour tea into a large pitcher.
- Add enough water to fill the pitcher then add lemon wedges and mint (if you would like for garnish and flavor).
- Refrigerate until ready to serve. Add ice to glasses and serve.
- ½ cup of brandy
- ½ cup cranberries, halved - ½ blackberries - 4 whole cloves
- 2 whole star anise
- 2 whole cinnamon sticks - 2 tbsp maple syrup
DIRECTIONS - Add all ingredients to a 4 quart crockpot. - Cover and set to low. - Warm for 1 hour.
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