| Category | Title | Author | Ingredients | Directions | Notes |
| BREADS | Banana Bread (2 Loaves) | Leah Kennedy | 1/2 C. oil
2 eggs 1 t. soda 2 C. flour 1 C. sugar Dash of salt 3 ripe bananas, mashed 1/4 C. nuts | Mix oil, sugar, eggs, bananas, soda, salt, & flour--then nuts.
Bake in 2 greased loaf pans 45 min at 350. Should crack on top. | |
| Beer Biscuits | Leah Kennedy | 3 Cups of Bisquick
2 Tablespoons Sugar 1/2 Can (6 oz) Coors Light | Mix together, roll out into a 1/2 inch think dough onto a bisquick dusted cutting board (or on wax paper). Use a glass to cut into about 2 1/2 inch diameter rounds. Bake at 375 for about 12 - 15 minutes. | ||
| Beer Biscuits | Leah Kennedy | 3 C. Bisquick
2 T. sugar 1/2 bottle of beer | Mix. Knead several times. Roll thick. Cut with biscuit cutter. Bake 15 min. at 425. | ||
| Broccoli Cornbread | Lori Parks | 2 sticks margarine, melted
4 eggs, beaten 10 oz. chopped broccoli, thaw 1 med. onion, chopped 8 oz. cottage cheese 2 jiffy corn muffin mixes | Stir together eggs, broccoli, onion, cottage cheese and jiffy mixes. Add melted margarine. Pour into a 9 x 13 pan and bake 30-40 minutes at 375 degrees. | Can cut in half and bake in an 8 x 8 pan. | |
| Cinnamon Rolls | Robyn Stapleton | 1 pkg. yellow cake mix
2 pkg. yeast 5 c. flour 2 ½ c. warm water | Mix dry ingredients. Add water and mix well. Let rise once—punch down and let rise again. Roll out 1/3 of dough at a time. Spread with butter and sprinkle with cinnamon and sugar. Let rise 30 minutes. Bake at 350 degrees until done. | ||
| Crispy Buttery Waffles | Leah Kennedy | 2 eggs, yolks well beaten,(save the egg whites)
1/2 t. salt 1 3/4 c. milk 2 T. sugar 2 C. flour 4 t. baking powder 1/4 lb. melted butter or oleo Stiffly beat egg whites in separate bowl | Mix the ingredients exactly in the order given; then fold in the stiffly beaten egg whites to make nice fluffy waffle. Have the waffle iron hot. Do not fill iron too full. | ||
| Funnel Cake | Robyn Stapleton | 2 c. flour
¼ t. salt 1 t. baking powder 2 eggs 1 ½ c. milk | Beat eggs and milk. Add remaining ingredients and beat well. Batter should be runny. Drizzle into skillet of hot oil about 1” deep. Brown on both sides and remove to paper towel. Sprinkle with powder sugar or cinnamon/sugar mix. | ||
| Garlic Breadsticks | Kathi Morrison | Flour, for surface
1 pkg refrigerated pizza dough 4 cloves garlic, pressed 1/3 cup olive oil Few pinches salt | Preheat oven to 350 degrees.
Dust a counter surface with a bit of flour. Roll pizza dough into a ball and cut ball into quarters. Roll each quarter into a 1-inch thick snake shape. Cut snakes into 5-inch pieces. Place on cookie sheet, well spaced apart. Whisk together the garlic, oil and salt in a bowl. Brush the mixture onto the dough. Bake for 20 to 25 minutes or until slightly risen and golden brown. | Prep Time: 10 minutes
Cook Time: 25 minutes Yield: 6 servings Serve with Italian Stuffed Shell Pasta **Great for a recipe for kids to help!!! | |
| Mexican Cornbread | Kim Riley | 3 eggs
1 cup cornmeal 2 t baking powder 1 cup milk 1 can mexicorn 1/2 onion 2 cups cheddar cheese 1/3 cup vegetable oil 1 t salt | Beat eggs, add cornmeal, baking soda, milk, corn, onion, 1 1/2cup cheese, & oil.
Sprinkle remaining cheese on top. Bake at 375 for 45 minutes | ||
| Mexican Cornbread | Charlotte Apel | 2 c. cornmeal
4 t. baking powder 1 c. half & half 1/2 c. milk 1 can cream style corn 4 eggs, slightly beaten 2/3 c. melted butter 1 t. salt 4 oz. can green chilies, chopped 1/2 c. diced jalepenos 1 1/2 c. grated sharp cheddar cheese 1 onion, chopped 2 T. butter | Preheat 9 x 13 pan. Melt 2 T. butter in hot pan. Combine corn meal, baking powder, corn, eggs, half & half, milk, salt, melted butter, chilies, jalepenos, onion and half of the cheese. Pour into hot pan and sprinkle with remaining cheese. Bake at 400 degrees for 35-40 minutes. Top should be golden brown. | This recipe can be halved and baked in a 8 x 8 pan. This is really good if you have a cast iron pan or skillet to bake it in. | |
| Slow Cooker Stuffing | Michelle Montgomery | 1 c. butter
2 c. chopped onion 2 c. chopped celery 1/4 c. chopped parsley 12 c. dry bread cubes 1 t. poultry seasoning 1 1/2 t. dried sage 1 t. dried thyme 1/2 t. dried marjoram 1 1/2 t. salt 1/2 t. pepper 2 1/2 c. chicken broth, or as needed 2 eggs, beaten | Melt butter in a skillet over medium heat. Cook onion, celery, and parsley in butter, stirring frequently. Remove from heat and add spices. Spoon cooked vegetables over bread cubes in a very large mixing bowl. Pour in enough broth to moisten (amount of broth used can range for 2 - 4 ½ cups), and mix in eggs. Transfer mixture to slow cooker, and cover. Cook on high for 45 minutes, and then reduce heat to low and cook for 4-8 hours. This makes a very moist stuffing, so if you’d like it a little drier, I usually transfer it to a casserole dish and bake it until desired texture is achieved. | This is a great recipe that frees up your oven space for other dishes!
| |
| Sourdough Garlic Bread | Charlotte Apel | 4 sourdough 6" rolls
1/2 c. butter 2 garlic cloves, pressed 1 1/2 T. parsley 1/2 c. Parmesan Cheese | In skillet, melt butter, garlic, and parsley til garlic is light brown. Dip bread in butter and spoon on the extra butter when all pieces of bread have been dipped. Sprinkle with Parmesan cheese. Broil until golden brown. | ||
| Zesty Cheese Bread | Tiffany Holden | 1 10 oz can Refrigerated Pizza Crust
1 4.5 oz. drained green chilies ½ c shredded sharp cheddar cheese ½ c shredded hot-pepper Monterey Jack cheese ¼ teaspoons garlic powder | Move rack to high position. Spray cookie sheet and place unrolled dough on it. Press out, starting at center to rectangular shape. Sprinkle with chilies and cheeses within ½ inch of long sides. Bring long sides up over cheese and pinch along center to seal. Then pinch closed. Sprinkle with garlic powder. Bake 15-20 minutes, cool, slice and serve warm.
| ||
| Zucchini Bread | Tiffany Holden | 3 eggs beaten
1 cup oil 2 cup sugar 2 cups grated zucchini 2 teaspoons vanilla 2 teaspoons baking soda ½ teaspoon baking powder 1 t salt 2 teaspoons cinnamon ½ c chopped nuts 3 cup flour | Mix together and pur into 3 loaf pans. Bake for 45 minutes at 350.
|
| To display recipes from a specific Author, just click on their name below | |
| All Authors | |
| Barbara Holden | |
| Bob The Builder | |
| Brenda Neundorf | |
| Charlotte Apel | |
| Chris Apel | |
| Dawn Hubbard | |
| Jennie Robinson | |
| Jennifer Rogers | |
| Jill Porter | |
| Karie Apel | |
| Kathi Morrison | |
| Kerry Robinson | |
| Kim Riley | |
| Kristi Herd | |
| Kristi Morain | |
| Leah Kennedy | |
| Lori Parks | |
| Maleah Rowe | |
| Michelle Montgomery | |
| Renee Bauman | |
| Robyn Stapleton | |
| Suzi Rosenhamer | |
| Tiffany Holden | |
| Tiffany Johnston | |
| Unknown | |
| To display recipes for a specific Category, just click on the category below | |
| All Categories | |
| APPETIZERS | |
| BEEF | |
| BREADS | |
| CHICKEN | |
| DESSERTS | |
| OTHER | |
| PORK | |
| SALADS | |
| SEAFOOD | |
| SOUPS | |
| VEGGIES | |