Mom’s Mincemeat

Mom’s Mincemeat
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Mom’s Mincemeat
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Ingredients
Instructions
  1. Core apples, grind with meat and suet.
  2. Cook covered over med low heat for 30 minutes.
  3. Uncover on low heat until desired thickness.
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Mom Helling’s Mincemeat

Mom Helling's Mincemeat
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Servings
4-6 qt
Servings
4-6 qt
Mom Helling's Mincemeat
Votes: 0
Rating: 0
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Rate this recipe!
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Servings
4-6 qt
Servings
4-6 qt
Ingredients
Instructions
  1. Grind meat, apples and suet.
  2. Add remaining ingredients except lemon juice.
  3. Simmer 1 ½ hours, or until thick.
  4. Remove from heat and add lemon juice.
Recipe Notes

May be canned or frozen. Yields 4 – 6 qts

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Golden Sweet Cornbread

Golden Sweet Cornbread
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This is a great, slightly sweet Corn Bread recipe. Excellent with Chili or just a little butter and honey
Golden Sweet Cornbread
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This is a great, slightly sweet Corn Bread recipe. Excellent with Chili or just a little butter and honey
Ingredients
Instructions
  1. Preheat oven to 400 degrees F (200 degrees C). Spray or lightly grease a 9 inch round cake pan.
  2. In a large bowl, combine flour, cornmeal, sugar, salt and baking powder. Stir in egg, milk and vegetable oil until well combined. Pour batter into prepared pan.
  3. Bake in preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center of the loaf comes out clean.
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Buttermilk Banana Bread

Buttermilk Banana Bread
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Servings Prep Time
2 Large Loaves 30 minutes
Cook Time
90 minutes
Servings Prep Time
2 Large Loaves 30 minutes
Cook Time
90 minutes
Buttermilk Banana Bread
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Servings Prep Time
2 Large Loaves 30 minutes
Cook Time
90 minutes
Servings Prep Time
2 Large Loaves 30 minutes
Cook Time
90 minutes
Ingredients
Instructions
  1. Cream sugar and butter.
  2. Add eggs, one at a time, mixing well after each addition - use a mixer.
  3. Stir baking soda into buttermilk and add to mixture.
  4. Sift baking powder with flour and blend into creamed mixture.
  5. Add vanilla and banana and mix.
  6. Stir in pecans.
  7. Pour into greased and floured 9"x5" loaf pan. (May also use 4 mini loaf pans.).
  8. Bake at 300 degrees F for about 1 1/2 hours or until loaf tests done with a toothpick. (Bake for 50-60 minutes for mini loaves.).
  9. Cool for 20-30 minutes before removing from pan.
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Frank’s RedHot Buffalo Chicken Dip

Frank's RedHot Buffalo Chicken Dip
Votes: 5
Rating: 3.6
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This robust creamy Buffalo Chicken Dip tastes like Buffalo Chicken Wings but without the mess! Serve hot with celery sticks or veggies.
Frank's RedHot Buffalo Chicken Dip
Votes: 5
Rating: 3.6
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This robust creamy Buffalo Chicken Dip tastes like Buffalo Chicken Wings but without the mess! Serve hot with celery sticks or veggies.
Ingredients
Instructions
  1. PREHEAT oven to 350°F.
  2. COMBINE all ingredients and spoon into shallow 1-quart baking dish.
  3. BAKE 20 minutes or until mixture is heated through; stir.
  4. Garnish with chopped green onions if desired. Serve with crackers and/or vegetables.
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Buttermilk Blueberry Breakfast Cake

Found this simple blueberry breakfast cake (think coffee cake only more dense and yummy!) that’s made with buttermilk. VERY tasty…

Buttermilk Blueberry Breakfast Cake
Votes: 5
Rating: 3
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Delicious Buttermilk Blueberry Breakfast Cake. Quick and Simple.
Buttermilk Blueberry Breakfast Cake
Votes: 5
Rating: 3
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Delicious Buttermilk Blueberry Breakfast Cake. Quick and Simple.
Ingredients
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Paula Deen’s Peach Cobbler

Paula Deen's Peach Cobbler
Votes: 4
Rating: 2.75
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Paula Deen's Peach Cobbler
Votes: 4
Rating: 2.75
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Ingredients
Instructions
  1. Preheat oven to 350 degrees F.
  2. Combine the peaches, 1 cup sugar, and water in a saucepan and mix well.
  3. Bring to a boil and simmer for 10 minutes.
  4. Remove from the heat.
  5. Put the butter in a 3-quart baking dish and place in oven to melt.
  6. Mix flour, baking power, and salt thoroughly in bowl.
  7. Add remaining 1 cup sugar and milk slowly to prevent clumping.
  8. Pour mixture over melted butter. Do not stir.
  9. Spoon fruit on top, gently pouring in syrup.
  10. Sprinkle top with ground cinnamon, if using.
  11. Batter will rise to top during baking.
  12. Bake for 30 to 45 minutes.
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Lemon Chicken & Asparagus Foil Packs

Lemon Chicken & Asparagus Foil Packs
Votes: 4
Rating: 3
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Simple lemon chicken & asparagus foil packs are an easy and incredibly delicious 30-minute meal you can either grill, or bake any time of the year.
Lemon Chicken & Asparagus Foil Packs
Votes: 4
Rating: 3
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Simple lemon chicken & asparagus foil packs are an easy and incredibly delicious 30-minute meal you can either grill, or bake any time of the year.
Ingredients
Instructions
  1. Lay four 12x12 inch squares of foil out on a flat surface. Place one chicken breasts (or 1-2 thighs) in the middle of each piece of foil.
  2. Trim the flat end of the asparagus at 1-2 inches from the end and discard. Cut the remaining spears in half and divided them between the foil packs.
  3. Thinly slice one of the lemons and divide the slices between the foil packs, tucking the slices in, around, and between the chicken and asparagus.
  4. Stir together butter, garlic, juice of the remaining lemon, and Italian seasoning. Brush over chicken and asparagus. Sprinkle with salt and pepper to taste.
  5. Fold the foil over the chicken and asparagus to close off the pack, pinch the ends together so the pack stays closed.
  6. Grill over medium-high heat for 7-9 minutes on each side OR bake at 400 for 15-20 minutes or until chicken is cooked through and asparagus is tender. Serve immediately.
Recipe Notes

Chicken thighs tend to be smaller than most chicken breasts so if you are going to use thighs, use 1-2 depending on the size of the thigh - for smaller, you'll probably want two in a single foil pack, if they are larger you could get away with using one in a foil pack. Just remember each pack is for one person so you want as much chicken as will fill that person!

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Coconut Cream Pie

Coconut Cream Pie
Votes: 4
Rating: 3
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Coconut Cream Pie
Votes: 4
Rating: 3
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Ingredients
Instructions
  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Spread the coconut on a baking sheet and bake it, stirring occasionally, until golden brown, about 5 minutes.
  3. In a medium saucepan, combine the half-and-half, eggs, sugar, flour and salt and mix well. Bring to a boil over low heat, stirring constantly. Cook, stirring constantly, for 2 minutes more. Remove the pan from the heat, and stir in 3/4 cup of the toasted coconut and the vanilla extract. Reserve the remaining coconut to top the pie.
  4. Pour the filling into the pie shell and chill until firm, about 4 hours.
  5. Top with whipped topping and with the reserved coconut.
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Lemon Meringue Pie

Lemon Meringue Pie
Votes: 5
Rating: 3
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Lemon Meringue Pie
Votes: 5
Rating: 3
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Ingredients
First
Second
Third
Servings:
Units:
Instructions
  1. Mix sugar, corn starch, salt, and water and put in microwave on high until thick (3 min. or more)
  2. Combine Egg Yolks and Butter, and mix a little of the hot mix into the eggs, to keep yolks from curdling. Return to microwave for 1 more minute.
  3. Stir in Lemon Juice and Zest and place in baked pie shell
  4. (For lime pie, reduce corn starch to 1/3 c.)
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