Chili Quiche
Description:
Can be used for office, church, or group parties. Good anytime. Can be frozen for later use.
Ingredients:
1/2 Cup butter 10 eggs 1/2 cup flour 1 teaspoon salt 8 ounces chopped green chilies 16 ounces cottage cheese 1 lb. Monterey Jack Cheese 1 tsp. baking powder
Directions:
Melt butter in 10x15x2 pan to be used for baking quiche. Beat eggs, add flour, baking powder, and salt. Blend well. Add butter, chilies, and cheeses. Bake at 400 degrees for 15 minutes. Reduce heat to 350 degrees and bake for 35 minutes longer. Cut into squares and serve hot.
Kris Carroll
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Sugar Cinnamon Coated Pecans
Description:
Ingredients:
1 lb. Pecans 2 Egg Whites 1 Tbs of Water 1/2 c. Sugar 1/4 tsp Salt 1/2 tsp Cinnamon
Directions:
Beat egg whites and water until foamy. Coat pecans in egg whites, stir till coated. Put sugar, salt, and cinnamon in a zip lock sandwich bag and mix well. Pour mix over pecans and stir till coated. Microwave for 5 minutes on high, stir well, then 5 minutes on low and stir, then 4 more minutes on low and stir..
Krista Fuller
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Cranberry-Orange Chex Mix
Description:
Snack - makes 10 cups 1 serving (1/2 cup) - 140 calories (60 calories from fat); 6 g fat (1 g saturated); 0 mg cholesterol; 170 mg sodium; 19 g carbohydrate (1 g dietary fiber); 3 g protein.
Ingredients:
3 cups Corn Chex 3 cups Rice Chex 3 cups Wheat Chex 1 cup sliced almonds 1/4 cup packed brown sugar 1/4 cup frozen (thawed) orange juice concentrate 1/2 cup dried cranberries 1/4 cup margarine or butter, melted (do not use spread or tub products)
Directions:
Heat oven to 300 degrees. Mix cereals and almonds in large bowl; set aside. Microwave margarine, brown sugar and juice concentrate in 1-cup microwavable measuring cup uncovered on High for 30 seconds; sitr. pour over cereal mixture in bowl, stirring until evenly coated. Spread in large ungreased roasting pan. Bake 30 minutes, stirring after 15 minutes. Stir in dried cranberries. Spread on waxed paper or aluminum foil to cool. Store in airtight container. PLEASE NOTE: Because microwaves cook differently, time is approximate.
​Number of servings:
10 cp
Kris Carroll
Aunt Bill's Brown Candy
Description:
This is a favorite candy that Krissie makes during the Christmas holidays.
Ingredients:
6 cups white sugar 1 pint whole milk (or cream) 1/4 lb. butter 1/4 teaspoon soda 1 teaspoon vanilla 2 lbs nut meats, chopped fine.
Directions:
Put two cups sugar into a pan over very low heat. Stir often with a wooden spoon for about 30 minutes until light brown. Mix 4 cups sugar with milk over low heat in another pan simultaneously. When sugar is melted, pour into mixture in a fine stream, stirring constantly. Cook to hard ball stage, turn off heat, then add baking soda and stir vigorously as it forms. Add butter and stir until melted. Cool for 20 minutes, add vanilla, and beat until thick, heavy and dull. Add nuts and mix. Turn into buttered glass pans where it may be cut into squares when cooled slightly.
Kris Carroll​
Absolutely Delicious Beef Stroganoff
Description:
You'll never taste anything better. This recipe was published in the Bicentennial Cookbook, State Fair of Oklahoma, 1976. Jim Carroll
Ingredients:
1 1/2 lbs. beef tenderloin, cut in strips 1 lb. mushrooms, cut in small pieces 1 pint sour cream flour, salt, pepper, mustard, butter 1 can consomme plus equal amount of water 1 onion, diced
Directions:
Cut beef in strips 1-2 inches thick. Place between layers of wax paper and beat until very thin. Toss in bag with flour, brush off excess. Salt and pepper, brown and reserve. Pour consomme into pan meat was browned in, and scrape to make gravy, add pinch of dry mustard and stir. When bubbling, pour over sour cream, mixing well. Heat, but do not boil. Have browned onion (in butter) in another pan, add mushrooms and cook. Add 1 tsp. salt and 2 Tbsp. hot sour-cream gravy. Lay strips of meat in baking dish and cover with mushroom-onion gravy - alternate layers of meat and gravy. Bake in medium oven 45 minutes. Serve in chafing dish with rice.
​From Krissie's mom, Frances Young
Chicken and Biscuit Casserole
Description:
packed with assorted veggies this giant chicken pot pie wears a delicate buttermilk biscuit topping
Ingredients:
2 cloves garlic, minced, 1/4 cup butter 1/2 cup chopped onion 1/2 cup chopped celery 1/2 cup chopped baby carrots 2 tsp sugar 1/2 cup all purpose flour 1 tsp salt 1 tsp dried basil 1/2 tsp ground black pepper 4 cups chicken broth 1 10 ounce can peas drained 2 cups buttermilk baking mix 2 tsp dried basil 2/3 cup milk
Directions:
Preheat oven to 350 degrees Lightly grease 9x13 baking dish in a skillet melt the butter over med heat. cook and stir to garlic, onion, celery and carrots in butter until tender. Mix in the flour, sugar, salt, basil and pepper. Stir in broth and bring to a boil. Stirring constantly, boil 1 minute reduce heat and stir in peas. Simmer 5 minutes, then mix in chicken. Transfer to baking dish. In medium bowl, combine the baking mix and 2 tsps dried basil. stir in milk to form a dough. Divide dough in 8 balls. On floured wax paper, use the palm of your hand to flatten dough into a circular shape, place on top of chicken mixture. Bake in 350 oven 30 minutes To serve, spoon chicken mixture over biscuits.
Number of servings:
about 8
​Preparation Time:
30 minutes
Donna Kay Garrett
Chicken Tamale Casserole
Description:
I love tamales but would never attempt them at home. This is a great substitute from Cooking Light Magazine, November 2008 issue. Ingredients called for are all light - I used regular egg, fat-free milk and regular sour cream - it's all a matter of what you normally use. Basically, you bake the chili corn base and then add cooked chicken, sauce, and cheese (I added a bit more to cover the casserole well). You could substitute green enchilada sauce and that would be good, too. If you try it, post your opinion.
Ingredients:
* 1 cup (4 ounces) shredded 4-cheese Mexican blend cheese, divided * 1/3 cup fat-free milk * 1/4 cup egg substitute * 1 teaspoon ground cumin * 1/8 teaspoon ground red pepper * 1 (14 3/4-ounce) can cream-style corn * 1 (8.5-ounce) box corn muffin mix (such as Martha White or Jiffy) * 1 (4-ounce) can chopped green chiles, drained * Cooking spray * 1 (10-ounce) can red enchilada sauce (such as Old El Paso) * 2 cups shredded cooked chicken breast (I used rotisserie chicken) * 1/2 cup fat-free sour cream
Directions:
1. Preheat oven to 400°. 2. Combine 1/4 cup cheese and next 7 ingredients (through chiles) in a large bowl, stirring just until moist. Pour mixture into a 13 x 9–inch baking dish coated with cooking spray. 3. Bake at 400° for 15 minutes or until set. Pierce entire surface liberally with a fork; Top with chicken and pour enchilada sauce over top. Sprinkle with remaining 3/4 cup cheese. Bake at 400° for 15 minutes or until cheese melts. Remove from oven; let stand 5 minutes. Cut into 8 pieces; top each serving with 1 tablespoon sour cream.
Number of servings:
8
Preparation Time:
Quick
Krista Kay Fuller​
​Mashed Potato - Bake
Description:
Another way to enjoy mashed potatoes....
Ingredients:
5 lbs of potatoes - boil 2 sticks of butter, 1 jar of O'Charley's Ranch Dressing, 16 oz of Sour Cream, 1 bag of Bacon Bits, 1 bag of Colby-Jack shreaded cheese
Directions:
Boil potatoes and mash. Add other ingredients Bake in 375 degree oven for 45 minutes to 1 hour.
Number of servings:
Preparation Time:
Comments
Krista Fuller Feb 13, 09
Wow that sounds good. What are the size bags for bacon bits (didn't know they came in a bag) and shredded cheese?
Phyllis Rice Feb 17, 09
Any idea how many this serves - sounds like a lot!!! ​
Tracey Thomas Feb 17, 09
Sounds yummy...but FATTENING!!!! I'm trying so hard to lose a few....never been quite this hefty! Oh well...Not the point...!
Jim Carroll Feb 17, 09
Krissie doesn't know how to make a small batch of anything. She got the recipe from work. It just occurred to me that I don't know if you have O'Charley's dressing around the country. I guess I didn't think this through when I typed it in the computer. I don't cook (often), but eat too much. I just tasted so good. I apologize for not being more precise. As I recall it filled a deep 9 x 13 casserole dish.
When Krissie fixes mashed potatoes, it's almost always at least 5 pounds. She doesn't fix them often, but when we're having the family over for dinner, she knows that Joey is up for a good share. Of course, he's skinny as a rail.
Apricot Nectar Cake
Description:
This is a simple cake, but one of my favorites of all times. so good, moist and delicious!
Ingredients:
1 lemon cake mix 3/4 cup vegetable oil 4 eggs 1 cup sugar 1 cup apricot nectar Glaze: 1 1/2 cup nectar 1 cup sugar 1 Tablespoon lemon juice
Directions:
mix all ingredients for cake together. Beat well, pour into greased and floured bundt pan. Bake 1 hour @ 325 degrees. While baking, mix ingredients for glaze together in sauce pan. Bring to boil. When cake is finished baking, pour glaze over cake while still warm. Leave cake in bundt pan till all liquid is absorbed. Then turn cake out on cake plate. Garnish with twist of lemon. Really good!! Gets better each day (if it lasts that long)
Number of servings:
about 24 small servings.
Description:
This is a simple cake, but one of my favorites of all times. so good, moist and delicious!
Donna Kay Garrett
Banana Split Pie
Description:
Quick and easy as well as delicious
Ingredients:
1 graham cracker pie crust 1 banana 6 or 8 strawberies 1 can crushed pineapple(drained well) 1 pkg instant pudding mix(prepared as directed) can be vanilla or cheese cake flavor Cool Whip chopped pecans
Directions:
slice banana and berries in bottom of pie crust. Spread crushed pineapple over fruit. pour pudding over and chill. spread cool whip over all. Sprinkle chopped nuts over all if desired. I use sugar free. I think it is just as good and Samuel can eat it.
Number of servings:
8
Preparation Time:
15 min
Donna Kay Garrett
Chocolate Sheet Cake
Description:
Scrumptious!!!
Ingredients:
2 cups sugar 2 cups flour 1 tsp baking soda 1/2 tsp salt (set aside) in sauce pan: 2 sticks butter 1 cup water 4 Tbsp cocoa Bring to boil. Pour into dry ingredients Add: 1/2 cup buttermilk 2 eggs 1 tsp vanilla 1/ 2 cups nuts Frosting: In Sauce pan: 1 stick buter 4 Tbsp cocoa 6 tbsp buttermilk Bring to boil, add 1 lb box powdered sugar 1 tsp vanilla nuts as desired Pour over hot cake
Directions:
Mix dry ingredients well. Add cocoa mixture and stir well. Add buttermilk eggs and vanilla. Pour into greased and floured sheet pan. Bake a 350 degrees approximately 25 to 30 minutes. when cake is nearly done, begin making frosting
Number of servings:
18 or 20
​Preparation Time:
30 to 45 minutes
Donna Kay Garrett
Coconut Cream Pie
Description:
This is so good. I got it from Cooks Illustrated magazine. I have not made the animal cookie crust but it sounds good. Next time I make it I'm thinking of using a nut crust - like almonds or macadamia nuts. I also used whipped cream in a can - don't have time to whip cream - I wanna eat my pie!
Ingredients:
Crust 6 ounces animal crackers 2 tablespoons unsweetened shredded coconut 1 tablespoon granulated sugar 4 tablespoons unsalted butter , melted and cooled Filling 14 ounces coconut milk (1 can) 1 cup whole milk 1/2 cup unsweetened shredded coconut (I used sweetened) 1/2 cup granulated sugar 1 tablespoon granulated sugar 3/8 teaspoon table salt 5 large egg yolks 1/4 cup cornstarch 2 tablespoons butter, cut into 2 pieces 1 teaspoon vanilla extract Whipped Cream and Garnish 1 1/2 cups heavy cream (cold) 2 tablespoons granulated sugar 1/2 teaspoon vanilla extract 1 tablespoon unsweetened shredded coconut , toasted in a small dry skillet until golden brown
Directions:
1. For the crust: Adjust oven rack to lower-middle position and heat oven to 325 degrees. In food processor, pulse animal crackers, coconut, and sugar to fine crumbs. Transfer crumbs to medium bowl and add butter; stir to combine until crumbs are evenly moistened. Empty crumbs into 9-inch glass pie plate; using bottom of ramekin or 1/2 cup dry measuring cup, press crumbs evenly into bottom and up sides of pie plate. Bake until fragrant and medium brown, about 15 minutes. Set on wire rack and cool to room temperature, about 30 minutes. 2. For the filling: Bring coconut milk, whole milk, shredded coconut, 1/2 cup sugar, and salt to simmer over medium-high heat, stirring occasionally to ensure that sugar dissolves. You'll be tempering the eggs by adding the hot milk and sugar...Whisk yolks, cornstarch, and remaining 1 tablespoon sugar in medium bowl until thoroughly combined. Whisking constantly, gradually ladle about 1 cup hot milk mixture over yolk mixture; whisk well to combine. Whisking constantly, gradually add remaining milk mixture to yolk mixture in 3 or 4 additions. Return mixture to saucepan and cook until thickened and mixture reaches boil, whisking constantly, about 1 minute; filling must boil in order to fully thicken. (To determine whether filling has reached boil, stop whisking; large bubbles should quickly burst on surface.) Off heat, whisk in butter and vanilla until butter is fully incorporated. Pour hot filling into cooled pie shell and smooth surface with rubber spatula; press plastic wrap directly against surface of filling (this keeps it from forming a skin) and refrigerate until firm, at least 3 hours and up to 12 hours. 3. 3. For the whipped cream: Just before serving, beat cream, sugar, and vanilla with electric mixer until soft peaks form, 1 1/2 to 2 minutes. Top pie with whipped cream and then sprinkle with coconut. Cut pie into wedges and serve.
Number of servings:
8
Preparation Time:
Pie is quick - cooling takes a while
Krista Fuller​
Fruit Cake Cookies
Description:
This is an adaptation Mom made from the white fruit cake recipe. Even people who don't like regular fruit cake, say they love these cookies. I used to make them for our closest friends and my best customers for Christmas, they were a big hit.
Ingredients:
3 1/2 sticks real butter 3/4 cup sugar 3/4 cup brown sugar 3 eggs 1Tbsp vanilla extract 1Tbsp almond extract 1Tbsp lemon extract 3 cups flour (sifted) 1/2 tsp baking soda 1/2 tsp salt 1 lb chopped candied cherries 1 lb chopped candied pineapple (you can use any candied fruit, purchase chopped) 1 lb chopped walnuts or pecans
Directions:
To shorten preparation time, cut the fruit into smaller pieces ahead of time & you can save the prepared batter in the fridge for cooking for a few days to cook at a later time Add the baking soda and salt to the flour and sift again Dredge nuts and fruit in half the flour Beat the butter, add sugar and eggs one at a time, add extract and fold in nuts and fruit Drop by the spoonfuls on greased cookie sheet Cook at 350 degrees for about 10 minutes or until brown around the edges, use the new insulated cookie sheets and you won't burn them After cooking turn the cookies upside down on wax paper or on a rack to cool before storing in an airtight container
Number of servings:
200
Tracey Goh
Giant Raisin Bran Cookies
Description:
This is such a good cookie - maybe it's healthy with the raisin bran and whole wheat...the butter and sugar?...well I don't know about that.
Ingredients:
2 cups raisin bran cereal crunched to 1 1/2 cups 1 cup whole wheat flour 1 cup all-purpose flour 1 tsp. baking soda 3/4 cup butter, softened 1/2 cup firmly packed brown sugar 2/3 cup granulated sugar 2 eggs
Directions:
1. Stir together raisin bran cereal, flours, and soda; set aside. 2. In large mixing bowl, beat butter and sugars until light and fluffy. Add eggs; beat well. 3. Stir in cereal mixture, combining thoroughly. 4. Drop by scant 1/4 cup measure onto ungreased cookie sheet. Bake in 350 degree oven about 14 minutes or until lightly browned. Yield: 18 cookies Cookie Tip: I use an insulated cookie sheet to bake any cookie -- it makes such a difference in how the bottom cooks. Cookie Tip: For soft cookies like oatmeal or chocolate chip, store a slice of fresh bread in your cookie container -- this keeps the cookies moist. When the moisture goes out of the bread, put in a fresh slice (if your cookies last that long!).
Number of servings:
18
Preparation Time:
30 minutes
Tracey Goh
​Lemon Poppy Seed Cake
Description:
I got this recipe from a recipe exchange to which I belong and have made it a couple of times with good results. If you don't like poppy seeds or don't have them on hand, they could easily be omitted. I think coconut would be a good substitute.
Ingredients:
1 white or yellow cake mix 1 package instant lemon pudding mix 4 T. poppyseeds 1 C. water 1/2 C. vegetable oil 4 eggs (tip: crack all eggs into a bowl - they will plop out one at a time as you pour) Glaze 1/2 cup powdered sugar 1 T. lemon juice 2 T. melted butter
Directions:
Mix together dry ingredients. Add water and oil. Add eggs, one at a time, beating well after each addition. Pour batter into greased bundt pan. Bake at 350 degrees for 45 minutes. Let cake cool before removing from pan. Drizzle with glaze.
Number of servings:
8-10
Preparation Time:
15 minutes
Krista Fuller
Strawberry Pie
Description:
Quick and easy. Recognize a pattern here?
Ingredients:
1 graham cracker crust in a sauce pan 1 pkg jello mix 1 pkg frozen strawberies sliced(or fresh) 1 pkg vanilla pudding mix(cook and serve kind) 2 cups water
Directions:
Mix jello, water, and pudding mix in sauce pan. Bring to boil. Stir in strawberries. Pour into pie crust. Chill till firm. Top with Cool Whip. You can substitute Peaches and peach jello, or any kind of flavor. Again you can use sugar free. Samuel loves desserts almost as much as Gran did.
Donna Kay​
Strawberry Pretzel Salad
Description:
Listen this is a GREAT dessert! Win praise every time! It is attractive and has such a distinctive taste.
Ingredients:
2 cups crushed pretzels (not crushed fine) 2/3 cup melted butter or margarine 1 tablespoon granulated sugar 1 cup sugar 8 ounces softened cream cheese. 8 ounces Cool Whip 6 ounce package strawberry Jello 2 ten ounce packages of frozen strawberries.
Directions:
Mix first three ingredients together in 9 x 13 (glass) pan and pat over bottom. B 8 minutes at 400 degrees. Let cool. Beat sugar and cream cheese. Sir in cool whip. Spread over cooled pretzels. Refrigerate. Dissolve strawberry jello in 2 cups of boiling water. Add frozen strawberries. Break up berries and let stand 10 minutes. Pour over Cool Whip mixture and pretzels. Refrigerate until ready to serve.
Kris Carroll
Vanilla Wafer Cake
Description:
This is awesome! It is great without icing, but the last time I made it, I mixed cream cheese, powdered sugar and water and poured over the cake. It was soooooo gooooood!
Ingredients:
2 sticks butter (I actually use 1 "stick" butter flavor Crisco and 6 tbs water) 2 cups sugar 6 large eggs 3 cups vanilla wafers crushed (1 - 12 oz box) 2 tsps baking powder 1/4 cup milk 1 cup flaked coconut 1 cup chopped pecans
Directions:
Cream butter and sugar till light and fluffy. Beat in eggs, one at a time, beat until smooth. Combine wafer crumbs and baking powder and blend together. Stir dry ingredients into creamed mixture alternately with milk. Begin and end with dry ingredients. Fold in coconut and chopped nuts. Turn into greased and floured 10-inch tube pan (springform works great). Bake at 325 for 1 hr and 15 min. Cool in the pan on a rack for 10-15 minutes before turning out. Be sure it is pretty cool and greased very well so it won't stick to the pan.
Randi Lott
Cranberry Salad
Description:
This is a very nice addition to a holiday meal.
Ingredients:
I lb of cranberries (ground) 2 cups sugar 1 lg can crushed pineapple 2 cups miniature marshmallows 1 cup chopped pecans 1 pkg strawberry jello dissolved in 1 cup hot water
Directions:
Cover cranberries with sugar and let set. Mix pineapple, marshmallows, nuts and jello mixture. mix all together and chill.
Number of servings:
20-24
​Preparation Time:
20 minutes
Kris Carroll
Chicken Tortilla Soup
Description:
A little spicy but good.
Ingredients:
1 large onion chopped 1 Tbsp olive oil or veg oil 1 can chopped green chiles 2 garlic cloves minced 1 jalapeno pepper seeded and chopped 1 tsp ground cumin 5 cups chicken broth 1 can tomato sauce 1 can diced tomatoes with garlic and onion 3 cans white chicken, of course you can cook your own chicken 1/4 cup chopped fresh cilantro 2 tsps lime juice salt and pepper to taste crushed tortilla chips shredded monterey cheese or cheddar cheese
Directions:
In large pan saute onion in oil, add green chiles, garlic jalapeno and cumin. Stir in broth , tomato sauce, and tomatoes. Stir in chicken simmer uncovered 10 minutes add cilantro, lime juice and salt and pepper. Serve over crushed chips and sprinkle cheese on top. (in bowl)
Number of servings:
probably 10 or 12. It is also good next day
Donna Kay Garrett​
Chili Corn Soup
Description:
This is a very tasty soup and different from the ones I usually make (vegetable, potato, chicken, etc) I got it from a friend of mine who found it in a Country Inn cookbook. The suggested garnish is grated cheddar. The optional items and other garnishes are my own additions. (I love to cook so I have a habit of taking creative license with recipes.)
Ingredients:
1 T. olive or vegetable oil 1/2 c. diced celery (*small dice on all vegs.) 1/3 c. diced onion 1/2 c. diced red bell pepper 2 cloves garlic, finely chopped 1/4 t. cumin 1/4 t. oregano Black pepper 1 can chicken broth 1 can cream style corn 1 small can green chilies 1 c. milk *optional - add 1 cup or so chopped/shredded roasted chicken or any leftover chicken) *optional - I also added a handful of chopped cilantro right before serving.) Garnish: Grated cheddar cheese *Sour cream *Chopped Cilantro
Directions:
Saute vegetables in oil until tender. Add spices. Saute a minute more. Add broth, corn, chiles and milk (and chicken if you are adding it). Heat through. (I also added a little slurry of flour & milk to thicken the soup slightly) Serve with grated cheddar and a dollop of sour cream in the bowl. Great with cornbread, hot biscuits or garlic bread.
Number of servings:
Four (I doubled the recipe for our dinner and had some left over)
Preparation Time:
20-30 minutes
Krista Fuller
Comments
Jim Carroll Feb 18, 03
Sounds yummy. Great for those New England winters (and the Nashville one this year).
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