by Georgia Fulenwider
Ingredients:
1 1/2 pounds small, thin green beans, ends trimmed
1/2 pound bacon, chopped
1 cup chopped onion
1 teaspoon garlic
1 tablespoon all-purpose flour
1 cup chicken stock or canned, low-sodium chicken broth
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
Directions:
Bring a large pot of salted water to a boil. Add the beans and cook until tender, 2 to 3 minutes. Drain in a colander and transfer to an ice bath. Drain well.
Fry the bacon in a large skillet and cook, stirring, over medium-high heat until crisp and golden, 5 minutes. Add the onions and garlic, and cook, stirring, for 2 minutes. Add the flour and cook, stirring constantly, for 2 minutes. Add the stock, salt, pepper, and vinegar, and cook, stirring, until thickened, 4 to 5 minutes. Add the green beans and cook until warmed through, about 2 minutes.
Remove from the heat and serve.
Prep Time: 10 minutes Cook Time: 15 minutes
Category: Vegetables Servings: 6
Saturday, June 4, 2011
Eggnog Pound Cake
By Georgia
Description:
a new favorite, who said you had to wait until Christmas...
Ingredients:
1 pkg yellow cake mix
1 cup eggnog
3 eggs
½ cup butter, softened
½ tsp. ground nutmeg
Directions:
In a mixing bowl combine all ingredients. Beat on low until moistened, scraping bowl occasionally. Beat on medium for 2 minutes. Batter will be thick. Pour into a greased and floured 12 cup Bundt pan.
Bake at 350° for 40-45 minutes or until toothpick inserted at the center comes out clean. Cool in pan for 10 minutes. Invert onto wire rack and cool completely.
Prep Time: 25 minutes Cook Time: 40 minutes
Category: Cakes Servings: 16
Description:
a new favorite, who said you had to wait until Christmas...
Ingredients:
1 pkg yellow cake mix
1 cup eggnog
3 eggs
½ cup butter, softened
½ tsp. ground nutmeg
Directions:
In a mixing bowl combine all ingredients. Beat on low until moistened, scraping bowl occasionally. Beat on medium for 2 minutes. Batter will be thick. Pour into a greased and floured 12 cup Bundt pan.
Bake at 350° for 40-45 minutes or until toothpick inserted at the center comes out clean. Cool in pan for 10 minutes. Invert onto wire rack and cool completely.
Prep Time: 25 minutes Cook Time: 40 minutes
Category: Cakes Servings: 16
Georgia Fulenwider
Description:
It's easy and fail proof... I promise!!!
Ingredients:
1 can Eagle Brand milk, fat free
18 oz. semi sweet chips or whatever flavor you want
Dash salt
1 ½ tsp vanilla
1 cup nuts of choice
Directions:
Pour Eagle Brand milk and chips into a saucepan, double boiler or microwave safe bowl. If using the microwave, cook 1 minute stir and cook an additional 1 minute, continue until well melted. When melted add salt and vanilla, blend well. Mix in nuts of choice. Pour into 9 x 9” pan. Let cool until set, appx 4 hours. Cut into squares and serve.
Flavors to try:
Peanut butter chips
White Chocolate with Macadamia nuts
Semi Sweet chocolate chips with walnuts, pecans, toffee bits or marshmellows
Prep Time: 5 minutes Cook Time: 10 minutes
Category: Desserts Servings: 12
Description:
It's easy and fail proof... I promise!!!
Ingredients:
1 can Eagle Brand milk, fat free
18 oz. semi sweet chips or whatever flavor you want
Dash salt
1 ½ tsp vanilla
1 cup nuts of choice
Directions:
Pour Eagle Brand milk and chips into a saucepan, double boiler or microwave safe bowl. If using the microwave, cook 1 minute stir and cook an additional 1 minute, continue until well melted. When melted add salt and vanilla, blend well. Mix in nuts of choice. Pour into 9 x 9” pan. Let cool until set, appx 4 hours. Cut into squares and serve.
Flavors to try:
Peanut butter chips
White Chocolate with Macadamia nuts
Semi Sweet chocolate chips with walnuts, pecans, toffee bits or marshmellows
Prep Time: 5 minutes Cook Time: 10 minutes
Category: Desserts Servings: 12
Delicious Chicken
By Ashlee Kemp
Description:
Ashlee is one of the girls that I met while working in Virginia
Ingredients:
6 skinless boneless chicken breasts
1 8 oz bottle of Italian Drsg
1 can of cream of chicken soup
1 cup of chicken broth
1 8 oz package of cream cheese
1/2 teaspoon dried thyme
1/2 teaspoon dried basil
salt & pepper to taste
Directions:
1. combine everything in slow cooker
2 cover & cook on low for 6-8 hours (I had chunks of cream cheese so towards the end I turned it to high which make everything smooth) & serve over rice. Very moist .....& Delicious!
Prep Time: 10 minutes Cook Time: 240 minutes
Category: Main Meals Servings: 7
Description:
Ashlee is one of the girls that I met while working in Virginia
Ingredients:
6 skinless boneless chicken breasts
1 8 oz bottle of Italian Drsg
1 can of cream of chicken soup
1 cup of chicken broth
1 8 oz package of cream cheese
1/2 teaspoon dried thyme
1/2 teaspoon dried basil
salt & pepper to taste
Directions:
1. combine everything in slow cooker
2 cover & cook on low for 6-8 hours (I had chunks of cream cheese so towards the end I turned it to high which make everything smooth) & serve over rice. Very moist .....& Delicious!
Prep Time: 10 minutes Cook Time: 240 minutes
Category: Main Meals Servings: 7
Cranberry Relish II
By Marianne Griffith
Ingredients:
1 pkg fresh Cranberries (12 oz)
1 can pineapple tidbits (8 oz)
1 cup whipping cream
2 cups sugar
½ cup pecans
Directions:
Chop cranberries & mix the sugar in very well. Drain overnight. Whip the whipping cream (I add a little bit of vanilla & sugar when whipping cream is stiff). Chop pecans & pineapple tidbits & stir into the drained cranberries. Chill and serve.
Prep Time: 10 minutes Cook Time: 15 minutes
Category: Side Dishes Servings: 10
Ingredients:
1 pkg fresh Cranberries (12 oz)
1 can pineapple tidbits (8 oz)
1 cup whipping cream
2 cups sugar
½ cup pecans
Directions:
Chop cranberries & mix the sugar in very well. Drain overnight. Whip the whipping cream (I add a little bit of vanilla & sugar when whipping cream is stiff). Chop pecans & pineapple tidbits & stir into the drained cranberries. Chill and serve.
Prep Time: 10 minutes Cook Time: 15 minutes
Category: Side Dishes Servings: 10
Cranberry Relish
By Frances Griffith
Ingredients:
1 qt fresh cranberries
1 lg orange
1 c sugar
1 box strawberry jello
1 box lemon jello
1 cup chopped pecans
Directions:
In a food processor, chop cranberries and orange (skin and all). Add 1 cup sugar, blend well. Let sit for 2 hours.
Mix jellos with 3 cups hot water and cool until syrupy. Add chopped pecans and mix with cranberry/orange mixture. Chill and serve.
Prep Time: 30 minutes Cook Time: None
Category: Side Dishes Servings: 10
Ingredients:
1 qt fresh cranberries
1 lg orange
1 c sugar
1 box strawberry jello
1 box lemon jello
1 cup chopped pecans
Directions:
In a food processor, chop cranberries and orange (skin and all). Add 1 cup sugar, blend well. Let sit for 2 hours.
Mix jellos with 3 cups hot water and cool until syrupy. Add chopped pecans and mix with cranberry/orange mixture. Chill and serve.
Prep Time: 30 minutes Cook Time: None
Category: Side Dishes Servings: 10
Cornbread
By Billie Kate Harris
Ingredients:
1/3 cup yellow cornmeal
1/3 cup white cornmeal
1/3 cup flour
1/2 tsp salt
1/2 tsp soda
1 egg
1 cup buttermilk
2 Tbsp oil
Directions:
Preheat oil in a cast iron skillet. Pour cornbread mixture into hot oil. Bake at 475 for 30 minutes.
Prep Time: 10 minutes Cook Time: 15 minutes
Category: Breads Servings: 8
Ingredients:
1/3 cup yellow cornmeal
1/3 cup white cornmeal
1/3 cup flour
1/2 tsp salt
1/2 tsp soda
1 egg
1 cup buttermilk
2 Tbsp oil
Directions:
Preheat oil in a cast iron skillet. Pour cornbread mixture into hot oil. Bake at 475 for 30 minutes.
Prep Time: 10 minutes Cook Time: 15 minutes
Category: Breads Servings: 8
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