Friday, December 21, 2012

The Great Recipe Post!


Ok, folks, here we go... the Great Recipe Post!

I've been trying to figure out a more user-friendly way to do this, & honestly, I haven't come across the perfect solution just yet. So meanwhile, here's a giant post that will hopefully work for now! :)

 No-Bake Cookies
(contributed by Kristy E.)

The Ingredients: 

  • 1 stick butter
  • 3 tbsp cocoa
  • 2 cups sugar
  • 1/2 cup milk
  • 1/2 cup peanut butter
  • 3 cups oatmeal
  • 1 tsp vanilla flavoring

The Directions:

Boil the top four ingredients for 4 minutes. Add other ingredients one at a time, stirring constantly. You can either drop these by spoonfuls onto wax paper & let them harden, or you can grease a glass pan & pour, let harden & cut into cookies. 

~~~~~~~~~~~~~~~~~~~~~~~~~~~~


Buffalo Chicken Dip
(contributed by Margaret B.)

The Ingredients:

  • 1 block of cream cheese, softened
  • 1/2 cup wing sauce
  • 1/2 cup ranch dressing (or bleu cheese dressing)
  • 1/2 cup shredded cheese (monterey jack or cheddar)

The Directions:

Mix well until blended. Add 1/2 cup shredded cheese. Bake in oven at 350 degrees for 10-25 mins. Serve with corn chips, tortillas, celery &/or carrots... or just eat it out of the bowl! :)

~~~~~~~~~~~~~~~~~~~~~~~~~~~~


Bacon Tomato Cups
(contributed by Melissa C.)

The Ingredients:

  • 1 can of biscuits (make sure they are the "layered" ones, not the twisted croissant ones)
  • 1 tomato, diced
  • 4-5 green onions, diced
  • 5 slices cooked bacon, chopped
  • 12 oz shredded cheese (swiss is best)
  • 3-4 tbsp mayonnaise

The Directions:

Preheat oven to 375 degrees. Spray mini muffin or cupcake tin.

Combine tomato, onion, bacon & cheese in bowl. Add mayo until mixture is wet. Separate each layered biscuit into 3 pieces. Press each biscuit piece into a muffin/cupcake cup & fill with mixture.

Bake until biscuits are golden. 


~~~~~~~~~~~~~~~~~~~~~~~~~~~~


MOPS Holiday Punch
(contributed by Meagan G.)

The Ingredients:

  • 1 can frozen grape juice
  • 1 bottle apple juice
  • 1 2-liter ginger ale

The Directions:

Mix & serve cold.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~


Slow Cooker Apple Cider
(contributed by Jennifer H.)

The Ingredients:

  • 1/4 cup brown sugar
  • 2 quarts apple cider
  • 1/2 tsp allspice
  • 1 1/2 tsp whole cloves
  • 2 cinnamon sticks
  • 1/4 cup orange juice concentrate

The Directions:

Combine all ingredients in a slow cooker. Cover & simmer on low for 2-4 hours. Strain before serving hot. Makes approximately 8 servings.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~


Burrito Bites
(contributed by Jill K.)

The Ingredients:

  • 2 (8 oz) blocks cream cheese
  • 2 (4 oz) cans chopped green chilies
  • 1 package 10 flour tortillas
  • 1 packet taco seasoning

The Directions:

Mix cream cheese, chopped green chilies & taco seasoning together. Microwave tortillas for 30 seconds to make them easier to work with.

Spread mixture on tortillas. Roll tortillas & cut into bite-size pieces.

**Tip: it's sometimes easier to cut the rolls if you put them in the refrigerator to chill first

~~~~~~~~~~~~~~~~~~~~~~~~~~~~


Krispy Kreme Bread Pudding
(contributed by Tiffany T.)

The Ingredients:

  • 9 regular glazed, day-old KK doughnuts
  • 2 large eggs
  • 2 egg yolks
  • 1/3 cup sugar, plus 1 tbsp
  • 1/3 tsp salt
  • 1/4 tsp nutmeg
  • 1 tsp vanilla
  • 1/2 tsp cinnamon
  • 3 cups whole milk

The Directions:

Grease a 2-quart baking dish. Cut doughnuts into 1/2-inch cubes & spread in dish. Whisk together remainder of ingredients & pour over doughnuts.

Let rest one hour.

Preheat oven to 350 degrees. Place dish in a shallow pan & fill with water. Bake for 70-75 mins. Center should be firm.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~


Cream Cheese Pie
(contributed by Kristy E.)

The Ingredients:

  • 1 9-inch pie crust, baked as directed
  • 1 (8 oz) cream cheese, softened
  • 1/3 cup lemon juice
  • 1 can sweetened, condensed milk. 

The Directions:

Beat cream cheese until softened. Add condensed milk & mix until smooth. Slowly add lemon juice to cream cheese mixture & mix well. Pour mixture into prepared pie crust & chill for at least 30 minutes.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~


Easy Key Lime Pie
(contributed by Heather K.)

The Ingredients:

  • 3 (14 oz) cans condensed milk
  • 3/4 cup Nellie & Joe's Famous Key West Lime Juice
  • 1 (9 oz) graham or chocolate pie crust

The Directions:

In a large mixing bowl, combine 3 cans of Eagle Brand with milk & lime juice using a whisk until well-blended. Pour mixture into crust & smooth. Refrigerate for at least 4 hours, then enjoy!

**Tip: for best results, do not substitute Nellie & Joe's lime juice. This brand is sold at Bilo & Publix.
**Tip: eat as is or add chocolate, strawberry or any other topping

~~~~~~~~~~~~~~~~~~~~~~~~~~~~


Chocolate Chip Oatmeal Bars
(contributed by Abbey G.)

The Ingredients:

  • 1/2 cup butter, softened
  • 1/2 cup brown sugar
  • 1/2 cup white sugar
  • 1 egg
  • 1/3 cup peanut butter
  • 1 tsp vanilla
  • 1/4 tsp salt
  • 1/2 tsp baking soda
  • 1 cup flour
  • 1 cup oatmeal
  • 1 1/2 cup chocolate chips

The Directions:

Combine ingredients & press into a 9x13 pan. Bake at 350 degrees for 15-20 minutes. Let cool & cut into bars.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~


Blueberry Cream Cheese Pie
(contributed by Alisha M.)

The Ingredients for pie:

  • 1 (8 oz) package cream cheese, softened
  • 1/2 cup sugar
  • 1 tsp grated lemon rind
  • 2 tbsp lemon juice
  • 2 tbsp cream or milk
  • 2-3 cups ripe blueberries
  • 1 pie shell, baked (graham cracker crust is good!)

The Ingredients for blueberry glaze:

  • 3 cups blueberries
  • 1 cup sugar
  • 3 tbsp cornstarch

The Directions:

Mix the cream cheese, sugar, lemon rind & juice, & cream or milk. Cream until it's whipped cream consistency. Line the pie shell with cheese mixture. Fill with fresh whole berries & cover with blueberry glaze (see instructions below).

To make blueberry glaze, mash berries with sugar & let stand for 30 mins. Mix with cornstarch & cook over medium heat until thick & clear. Let cool & pour over pie. Refrigerate.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~


Apple Dumplings
(contributed by Kelly A.)

The Ingredients:

  • 2 large Granny Smith apples, peeled & cored
  • 2 (10 oz) can refrigerated crescent roll dough
  • 1 cup butter
  • 1 1/2 cups white sugar
  • 1 tsp ground cinnamon
  • 1 (12 oz) can or bottle of Mountain Dew

The Directions:

Preheat the oven to 350 degrees. Grease a 9x13 baking dish.

Cut each apple into 8 wedges & set aside Separate the crescent roll dough into triangles. Roll each apple wedge in dough starting at the smallest end. Pinch to seal & place in baking dish.

Melt butter in a small saucepan & stir in the sugar & cinnamon. Pour over the apple dumplings. Pour Mountain Dew over the dumplings.

Bake for 35-45 mins, or until golden brown.  

~~~~~~~~~~~~~~~~~~~~~~~~~~~~


Sausage Balls
(contributed by Kristi B.)

The Ingredients:

  • 1 lb. pork sausage
  • 2 1/2 cups Bisquick
  • 2 cups grated sharp cheddar cheese

The Directions:

Work ingredients together well until they form a large ball. Pinch off small bits & roll into small balls. Bake at 350 degrees for 10-15 mins, until golden brown. Makes approximately 100 sausage balls.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~


Pumpkin Crisp
(contributed by Jeanie H.)

The Ingredients:

  • 15 oz can pumpkin
  • 1 cup evaporated milk
  • 1 cup sugar
  • 1 tsp vanilla
  • 1/2 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1 package butter yellow cake mix
  • 1 cup chopped pecans
  • 1 cup butter, melted
  • whipped cream

The Directions:

Preheat oven to 350 degrees. Combine pumpkin, evaporated milk, sugar, vanilla, cinnamon & nutmeg. Pour into 9x13 baking dish. Sprinkle cake mix over pumpkin mixture in an even layer.

Arrange pecans on cake mix. Pour butter evenly over pecans, moistening all the cake mix.

Bake for 70-80 mins, or until golden brown. Allow to cool & top with whipped cream. Serve warm. Makes 9-10 servings.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~


Hot Corn Dip
(contributed by Ansley H.)

The Ingredients:

  • 2 tbsp unsalted butter
  • 3 1/2 cups corn kernels (from 4 ears of fresh white or yellow corn)
  • 1/2 tsp salt
  • 1/8 tsp freshly ground black pepper
  • 1 cup finely chopped yellow onions
  • 1/2 cup finely chopped red bell peppers
  • 1/4 cup chopped green onions (green & white parts)
  • 1 jalapeno, seeded & minced
  • 2 tsp minced garlic
  • 1/2 to 1 cup mayonnaise
  • 4 oz monterey jack or cheddar cheese, shredded
  • 4 oz sharp cheddar, shredded
  • 1/4 tsp cayenne

The Directions:

Preheat oven to 350 degrees. Melt 1 tbsp of butter in a large heavy skillet over medium-high heat. Add corn, salt & pepper. Cook, stirring occasionally, until the kernels turn deep golden brown, about 5 mins. Transfer to a bowl.

Melt remaining tbsp of butter in the skillet. Add yellow onions & bell peppers & cook, stirring often, until the onions are wilted, about 2 mins. Add green onions, jalapeno & garlic & cook, stirring, for 2 mins or until vegetables are softened. Transfer to bowl with the corn.

Add mayonnaise, 1/2 of the monterey jack, 1/2 of the cheddar & cayenne & mix well. Pour into 8-inch square baking dish & sprinkle remaining cheese on top.

Bake until bubbly & golden brown, about 10-12 mins. Serve hot with tortilla chips.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~


Buckeye (Peanut Butter) Balls
(contributed by Pamela S.)

The Ingredients:

  • 1/2 cup peanut butter
  • 2 sticks butter
  • 1 lb. confectioners sugar
  • 1 tsp vanilla
  • 1 cup chopped pecans
  • 1 1/4 cups shredded sweetened coconut
  • 1 1/2 cups graham cracker crumbs
  • 8 oz semisweet chocolate chips
  • 1/3 bar of paraffin wax (Gulf wax) or 1 1/2 tbsp Crisco shortening, butter or vegetable oil

The Directions:

Melt butter in large bowl. Stir in peanut butter, sugar & vanilla. Put pecans & shredded coconut in food processor to chop finely, about 30 seconds. Crush graham crackers in plastic bag. Add graham cracker crumbs, pecans & coconut mixture in bowl with butter & combine well.

Shape into balls using a tablespoon. Place a toothpick in each ball & refrigerate at least 1 hour to harden.

Melt 8 oz semisweet chocolate chips & 1/3 bar of paraffin wax (or Crisco, butter or oil) in double boiler over low heat. Dip each ball in chocolate & place on wax or parchment paper until cool. Remove toothpicks. Place cooled balls between wax or parchment paper in plastic container to store. 


**This recipe is from the kitchen of Pamela's grandmother, Barbara

~~~~~~~~~~~~~~~~~~~~~~~~~~~~


Buckeye (Peanut Butter) Balls
(contributed by Tara T.)

The Ingredients:

  • 4 oz butter, melted
  • 4 cups confectioners sugar
  • 18 oz crunchy peanut butter
  • 3 cups rice krispies
  • chocolate for melting & dipping

The Directions:

Mix butter, sugar, peanut butter & rice krispies. Shape into balls. Melt chocolate for dipping. Dip peanut butter balls in chocolate. Refrigerate to allow chocolate to set. Enjoy!

~~~~~~~~~~~~~~~~~~~~~~~~~~~~


Jalapeno Poppers
(contributed by Sarah R.)

The Ingredients:

  • 1 can of crescent roll dough
  • 4 oz cream cheese, softened
  • 2 fresh jalapenos
  • 3-5 strips of bacon

The Directions:

Preheat oven to 350 degrees. Slice open jalapenos & clean out seeds, then chop. Cook bacon until it's crispy, then break into small pieces.

Roll out crescent dough & cut each roll in half (this makes bite-size poppers. If you want big poppers, don't cut the rolls in half). Each piece of dough should be vaguely triangle-shaped.

Place a dollop of cream cheese (approximately a smallish tbsp) in the center of each piece of dough. Press 1 or more pieces of jalapeno into the cream cheese, depending on how hot you want your poppers to be. Then place 1-2 small pieces of bacon on top of the jalapeno.

Fold the three corners of your dough up & pinch the top & sides together to prevent your cream cheese from leaking out.

Bake 10-15 mins or until golden brown. 

~~~~~~~~~~~~~~~~~~~~~~~~~~~~


Peppermint Fudge
(contributed by Christina A.)

The Ingredients:

  • 24 oz (about 4 cups) white chocolate chips
  • 1 (14 oz) can sweetened condensed milk
  • pinch of salt
  • 1 tsp vanilla extract
  • 1 1/4 cups peppermint candies, coarsely crushed

The Directions:

Line an 8-inch square pan with parchment or wax paper, letting the paper hang over the sides.

In a medium bowl, stir together white chocolate chips, condensed milk & salt. Melt mixture according to white chocolate package instructions. Once chocolate is melted, stir in vanilla extract & 1 cup of crushed peppermints.

Pour fudge into prepared pan & use a spatula to spread it evenly. Sprinkle the remaining crushed peppermints on top. Chill in refrigerator until it's firm & set, about 2 hours. Use overhanging flaps of paper to lift the fudge from the pan, then cut it into 1-inch squares.

No comments:

Post a Comment