Cotton Patch's Online Catalog

Fraction1/81/43/81/25/83/4 7/8
Decimal.125.25.375.5.625 .75.875
Example: 1 1/8 yards would be entered as 1.125






Lemon Meringue Cupcakes

LEMON MERINGUE CUPCAKES!!!!

Lemon Filling:
3 egg yolks (reserve whites for meringue)
3/4 cup granulated white sugar
3 tbsp. all-purpose flour
pinch of salt
3 tbsp. lemon juice
2 tbsp. lemon zest, loosely packed
1/2 cup water
2 tbsp. unsalted butter, melted

Cupcakes:
1/2 cup unsalted butter
1 cup sugar
2 eggs
3 tbsp. lemon juice
2 tsp. baking powder
1 tsp. salt
1-1/2 cups all-purpose flour

Meringue:
3 egg whites
pinch of salt
1/4 cup sugar

1) Make lemon filling: In small saucepan over low heat, whisk egg yolks, sugar, flour, and salt; whisk in lemon juice, lemon zest, water, and melted butter; increase heat to medium and, whisking constantly, cook until lemon filling is smooth and thick, about 7 minutes; remove from heat and set aside
2) Preheat oven to 375 degrees
3) Make cupcakes: In medium bowl, beat butter and sugar until light and fluffy; beat in eggs, lemon juice, baking powder, and salt; beat in flour until just combined
4) Divide cupcake batter between 12 cupcake liners in a muffin pan; bake 15-16 minutes until center of cupcakes firms up; remove cupcakes from oven and cool 5-8 minutes (do not turn off oven)
5) Meanwhile, make meringue: beat egg whites with salt until mixture begins to stiffen; add sugar and beat until meringue is stiff and forms pretty peaks (don't overdo it)
6) With a sharp knife, remove center of each cupcake (about 1" in diameter), leaving a layer of cupcake beneath cut out; discard cupcake core (or treat the weary baker to a tart little snack); fill cupcake centers with lemon filling
7) Divide dollops of meringue between cupcakes, spreading out to edges and gently tapping with back of spoon to form peaks; return cupcakes to oven and bake an additional 5-6 minutes until meringue peaks are golden brown; remove from oven and let cool 10 minutes; refrigerate an hour or more before serving
Makes: 12 absolutely delicious cupcakes

Ref # lemncup

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Banana Pudding Cake From Scratch!!

3 cups all-purpose flour
1 3/4 cups sugar
1 teaspoon baking soda
1 teaspoon salt
1 cup vegetable oil
1/3 cup buttermilk
3 large eggs
1 teaspoon vanilla extract
2 cups mashed ripe banana
1 (3.4-ounce) box instant vanilla pudding mix
1 (8-ounce) package cream cheese, softened
1 1/2 cups heavy whipping cream
1 box Nilla wafers
4 medium bananas, thinly sliced

Frosting
1 cup Challenge butter, softened
5 cups confectioners' sugar
1 (8-ounce) container frozen whipped topping, thawed

Instructions

Preheat oven to 350 degrees. Spray 3 (9-inch) round cake pans with baking spray with flour.
In a large mixing bowl, combine flour, sugar, baking soda, and salt.
Add oil, buttermilk, eggs, and vanilla extract and beat on medium-low speed with an electric mixer until smooth.
Beat in mashed banana.
Pour batter into prepared pans doing your best to fill them with equal amounts.
Place in oven and bake 20 to 25 minutes or until a wooden toothpick inserted in center comes out clean.
Let cakes cool in pans for 10 minutes and then remove to wire racks to cool completely.
Place pudding mix and cream cheese in a medium bowl and beat with a mixer set to low speed until smooth. Gradually add in cream and beat until mixture is very thick.
Arrange about 15-18 vanilla wafers on top of one of the cake layers. Use a spatula to spread half of the pudding mixture on top of the wafers. Top with of the banana slices placed in a single layer.
Place a second layer of cake on top of bananas, and repeat layers: vanilla wafers, pudding mixture, and bananas.
Top with final layer of cake.
Make frosting. Beat butter in a large bowl until creamy. Slowly add confectioners' sugar, beating until smooth. Add whipped topping and beat until evenly mixed in.
Spread frosting over top and sides of cake. Decorate with vanilla wafers.
Cover with plastic wrap and refrigerate up to 3 days

Ref # recipe_00bananapuddingcake

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Crab Melts

1/3 cup mayonnaise
1/4 cup very finely chopped celery
2 tablespoons finely chopped onion
1/2 teaspoon garlic powder
1/2 teaspoon TABASCO sauce
1 (6-ounce) can lump crab
2/3 cup shredded cheddar cheese
chopped fresh parsley
4 English muffins, split

Instructions

Preheat broiler.
In a medium bowl, stir together mayonnaise, celery, onion, garlic powder, and TABASCO sauce.
Fold in crab meat and cheddar cheese.
Spread mixture evenly on English muffin halves. Sprinkle with fresh parsley.
Broil until cheese is melted and mixture is bubbly.

Ref # recipe_00crabmelts

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PHILLY CHEESE STEAK SLOPPY JOES

PHILLY CHEESE STEAK SLOPPY JOES

1 lb ground beef
1 small sweet onion chopped
1 green bell pepper seeded and chopped
1/4 cup steak sauce (like A1)
1 cup beef broth
provolone cheese
buns


Crumble the ground beef into a skillet and add the chopped onion and pepper. Begin to cook, when the beef is about half cooked, add the broth and steak sauce. Cook until all items are done and allow to simmer and cook down/thicken.
I used hoggie buns from the bakery. Slice them open and filled 6 with the meat mixture. Then each was topped with a slice of provolone cheese. This was placed under the broiler for 3 minutes.

Ref # recipe_aaapllycheesesloppyjoe

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Cheesecake Crescent Recipe

Cheesecake Crescent

2 cans of Pillsbury Crescent rolls
2 8oz packages cream cheese, softened
1 1/2 tsp vanilla
1/4 cup butter, melted
Cinnamon
1 cup Sugar

Unroll and spread 1 of the cans of crescent rolls on the bottom of a 9 x 13 baking dish (or 8 x 8 if you want to cut the recipe in half). Combine softened cream cheese, 1 cup sugar, and vanilla. Spread over crescent roll layer. Unroll and layer remaining crescent rolls over cream cheese layer. Melt your butter and spread over top of crescent rolls. Sprinkle generously with cinnamon and sugar. Bake for 20-30 minutes in 350F oven until bubbly and slightly browned. Drizzle with a little honey if you like. Let cool a bit, slice and eat

Ref # recipe_acresentcreamcheese

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Almond Joy Cookies Recipe

Almond Joy Cookies

Ingredients
1 cup butter
1 1/2 cups white sugar
1 1/2 cups brown sugar
4 eggs
3 teaspoons vanilla
4 1/2 cups flour
2 teaspoons baking soda
1 teaspoon salt
5 cups chocolate chips
2 cups sweetened coconut
2 cups chopped almonds

Directions
Pre-heat oven to 375F Lightly grease cookie sheets.
Combine dry ingredients, set aside.
In a large bowl, cream the butter and sugars together. Beat in the eggs, one at a time, stir in the vanilla. Stir in the dry ingredients until well mixed then stir in the chocolate chips, coconut and almonds. Drop by rounded tablespoonfuls onto the prepared cookie sheets.

Ref # recipe_almondjoy

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Amish Broccoli Salad


Amish Broccoli Salad... This is to die for...
1 head broccoli, chopped
1 head cauliflower, chopped
1 cup mayonnaise
1 cup sour cream
1/2 cup sugar
1/2 teaspoon salt
1/2 pound bacon, fried and crumbled
1 cup shredded Cheddar cheese
Mix refrigerate and serve

Ref # recipe_amishbroccoliesalad

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Apple Cinnamon Bread Recipe

Recipe of the Day!! Apple Cinnamon Bread!

1/3 cup brown sugar (not packed)
1 teaspoon ground cinnamon
2/3 cup white sugar
1/2 cup butter, softened
2 eggs
1 1/2 teaspoons vanilla extract
1 1/2 cups all-purpose flour
1 3/4 teaspoons baking powder
1/2 cup milk
1 apple, peeled and chopped

Preheat oven to 350 degrees. Grease and flour a 9 x 5-inch loaf pan. Mix brown sugar and cinnamon together in a bowl and set aside. Beat white sugar and butter together in a bowl using an electric mixer until smooth and creamy. Beat in eggs, 1 at a time, until incorporated; add vanilla extract.

Combine flour and baking powder together in another bowl; stir into creamed butter mixture. Mix milk into batter until smooth. Pour half the batter into the prepared loaf pan. Next add half the apples and half the brown sugar cinnamon mixture. Lightly pat apple mixture into batter.

Pour the remaining batter over apple layer; top with remaining apples and add more brown sugar/cinnamon mixture. Lightly pat apples into batter; swirl brown sugar mixture through apples using a finger or spoon.

Bake in the preheated oven until a toothpick inserted in the center of the loaf comes out clean, 30 to 40 minutes.

Ref # recipe_applecinnamon

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Old Fashioned Apple Dumplings

Old Fashioned Apple Dumplings (Like Grandma Use To Make)

1 recipe pastry for double-crust pie
6 large Granny Smith apples, peeled and cored
1/2 cup butter
3/4 cup brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
3 cups water
2 cups white sugar
1 tsp vanilla

Preheat oven to 400 degrees F (200 degrees C). Butter a 9x13 inch pan.
2.On a lightly floured surface, roll pastry into a large rectangle, about 24 by 16 inches. Cut into 6 square pieces. Place an apple on each pastry square with the cored opening facing upward. Cut butter into 8 pieces. Place 1 piece of butter in the opening of each apple; reserve remaining butter for sauce. Divide brown sugar between apples, poking some inside each cored opening and the rest around the base of each apple. Sprinkle cinnamon and nutmeg over the apples.
3.With slightly wet fingertips, bring one corner of pastry square up to the top of the apple, then bring the opposite corner to the top and press together. Bring up the two remaining corners, and seal. Slightly pinch the dough at the sides to completely seal in the apple. Repeat with the remaining apples. Place in prepared baking dish.
4.In a saucepan, combine water, white sugar, vanilla extract and reserved butter. Place over medium heat, and bring to a boil in a large saucepan. Boil for 5 minutes, or until sugar is dissolved. Carefully pour over dumplings.
5.Bake in preheated oven for 50 to 60 minutes. Place each apple dumpling in a dessert bowl, and spoon some sauce over the top.

Ref # recipe_appledumplings

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Bacon Breakfast Enchiladas Recipe

BACON BREAKFAST ENCHILADAS

INGREDIENTS:

1 lb sausage (optional)
2 c shredded cheddar cheese
8 (8 inch) flour tortillas
6 eggs
1 T all-purpose flour
2 c half-and-half
1/2 tsp salt
3 oz (or more) of Cooked Bacon/Bacon Bits

DIRECTIONS:

- In a skillet over medium high heat, brown sausage and then drain fat.
- Cook bacon however you like and crumble
- In a large bowl, stir together browned sausage, 1 c. cheese and 1/2 of the Bacon
- Place 1/8 of the mixture down the center of a tortilla.
- Roll up and place seem side down in a sprayed 9x13 baking dish. - Repeat until all tortillas are filled.

- In another large bowl beat eggs, flour and salt.
- Mix in half-and-half.
- Pour over the tortillas in the pan.
- Cover the dish and place in the fridge or bake immediately.
- When ready to bake, preheat the oven to 350 degrees.
- Uncover dish and sprinkle remaining 1 cup of cheese over tortillas.
- Sprinkle the rest of the bacon bits over cheese.
- Cover with foil and bake for 35 minutes.
- Uncover dish and bake 10 minutes longer or until set and cheese is melted.

Ref # recipe_baconbreakfast

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Bacon & Onion Foil Packet Potatoes

Bacon & Onion Foil Packet Potatoes

2 to 3 sheets of heavy-duty foil
1 packet onion soup powder
10-12 baby red potatoes, thinly sliced
12 slices of cooked and crumbled bacon
1 small onion thinly sliced and diced
1 cup cheese (optional)
Salt and pepper to taste
3 tablespoons butter
Sour cream for serving (optional)

Spray each sheet of foil with cooking spray. Top each piece with equal portions of potatoes, bacon, 1 packet onion soup powder and mix. Add salt and pepper to taste. Add 1 tablespoon of butter to each serving. Wrap securely.

Grill for 20 to 30 minutes. Or you can bake it in the oven, at 350 for about 35 minutes or till done. Let stand 10 minutes before serving. Serve in foil, topped with sour cream if desired

Ref # recipe_bacononion

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BACON RANCH FRIED CABBAGE



1 Head cabbage
1/2 lb Cooked bacon
1 Whole white onion
1 Envelope Ranch seasoning mix
2 T. Olive oil

DIRECTIONS->

After cooking bacon drain and set aside. Chop onions and caramelize in Olive oil. Chop cabbage and add to onions, cover and let cook down a bit. Add Ranch mix and bacon and continue to cook down to desired doneness...I cook mine way down.

Ref # recipe_baconranch

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Baked Apple Pie Roll Ups Recipe


BAKED APPLE PIE ROLL-UPS

10 slices white bread
1 can apple pie filling
1/3 cup melted butter
1/2 cup sugar
1 teaspoon cinnamon
Instructions

Preheat oven to 350 degrees.
Cut the crusts off your bread and roll each slice flat with a rolling pin. Combine cinnamon and sugar on a small plate.
Pour the apple pie filling onto a plate and chop it so the pieces are smaller. Put about 2 tablespoons apple pie filling on each slice of bread and roll up.
Dip each piece into melted butter (I poured a tiny bit of butter into a "butter dish" and just rolled in there) and then roll in the cinnamon sugar.
Place seam side down on a parchment lined pan and bake 15 minutes or until browned and crispy. Serve warm.

Ref # recipe_bakedapplepie

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BANANA BREAD BROWNIES

BANANA BREAD BROWNIES

Ingredients:
1-1/2 c. sugar
1 c. sour cream
1/2 c. butter, softened
2 eggs
1-3/4 (3 or 4) ripe bananas, mashed
2 tsp. vanilla extract
2 c. all purpose flour
1 tsp. baking soda
3/4 tsp. salt
1/2 c. chopped walnuts (optional)
Brown Butter Frosting:
1/2 c. butter
4 c. powdered sugar
1-1/2 tsp. vanilla extract
3 tbsp. milk

Directions:
1. Heat oven to 375F. Grease and flour 15x10-inch jelly roll pan. For the bars, in a large bowl, beat together sugar, sour cream, butter, and eggs until creamy. Blend in bananas and vanilla extract. Add flour, baking soda, salt, and blend for 1 minute. Stir in walnuts.
2. Spread batter evenly into pan. Bake 20 to 25 minutes or until golden brown.
3. Meanwhile, for frosting, heat butter in a large saucepan over medium heat until boiling. Let the butter turn a delicate brown and remove from heat immediately.
4. Add powdered sugar, vanilla extract and milk. Whisk together until smooth (it should be thicker than a glaze but thinner than frosting). Using a spatula, spread the brown butter frosting over the warm bars (the frosting will be easier to spread while the bars are still warm).


Ref # recipe_bananabrownies

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BBQ Addicts

Heres what I do: This will serve 6.
1. For each person thinly slice (about 1/8 inch) 2 red potatoes and place in pie pan or on a big piece of foil.
2. To make 6 Meat Patties- mix 1.5 pounds 85% lean ground beef, 2 eggs, 1 1/2 tsp. Dijon, 1 Tbsp. Worcestershire sauce, 1 tsp. salt and 1/2 tsp. pepper, and 1/2 cup finely chopped onions. Divide into 6 one inch thick patties.
3. Top each pan of potatoes with a meat patty and sprinkle the potatoes generously with seasoned salt or garlic salt and pepper, then drizzle with a olive oil, especially over the potatoes.
4. Cover with foil and bake at 400 degrees for 35-45 minutes or until potatoes are fork tender.
5. Serve with BBQ Sauce, Ketchup, or HP Sauce.

Ref # recipe_bbq

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Biscuit Breakfast Bake Recipe

Biscuit Breakfast Bake

10 eggs
1/2 cup milk
1 16 oz refrigerated breakfast biscuits 10 count (I used the Pillsbury flaky kind .. I've also used 2, 8 count croissant rolls and 2, 8 count grands country biscuits ***DO NOT COOK FIRST***
4 scallions (green onions, spring onions, whatever you prefer to call them)
2 cups shredded extra sharp cheddar cheese
If youre into the meats cooked center cut bacon or cooked sausage, ham, turkey sausage/bacon (5-6 slices bacon, cooked n chopped ... 6 breakfast sausages, cooked n chopped ... 1 cup diced cooked ham)
Large baking casserole dish, sprayed with cooking spray (Note: I think a 913 works best, but it might need to bake a little longer)

1. Mix your eggs and milk in a large bowl. Cut each biscuit (Im all about scissors in the kitchen) into fours and add it to the bowl. I like to do this before I cook the bacon or cut up the scallions give the biscuits some time to really soak in the eggs. *when I use croissants I just roll as per regular instructions and don't cut them.

2. Cut up your green onions/scallions, shred your cheese, cook and break up your bacon (or sausage). Add everything to the bowl. Add only half the cheese, use rest for the top.

3. Mix it all up and pour into your pan. Bake at 350 for 25-30 minutes .. closer to 30 so it isn't runny


Ref # recipe_biscuitbreakfast

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Butterfinger/ Twix/ Snickers or Milky Way Pie Recipe

RECIPE: Butterfinger Pie (can also use Twix, Snickers, or Milky Way)

Ingredients
1 (12.5 ounce) bag Fun Size Butterfinger candy bars, crushed
1 (8 oz) package cream cheese, room temperature
1 (12 oz) container Cool Whip
1 pre-made graham cracker crust

Directions
Reserve cup of crushed Butterfingers.
Combine remaining candy bars, cream cheese and Cool Whip in a large bowl.
Pour into graham cracker crust.
Sprinkle reserved candy bars on top.
Chill for 2 hours before serving.

Ref # recipe_butterfingerpie

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Candy Shop Triffle Recipe

Candy Shop Triffle!

1 box chocolate cake mix
2 boxes of low fat chocolate jello instant pudding
4 cups of milk (as per the pudding directions)
1/4 cup peanut butter (plus 2 tbsp for drizzling)
1 large container of low fat cool whip
1 bag of mini Reese peanut butter cups (chopped into pieces)
1 large bag of Reese's pieces

Bake the cake as per the directions on the box. Let cool completely.

Let cool whip thaw out until it's easier to spread.

Make the pudding as per the directions on the box, at the very end before you let it set stir in the 1/4 cup of peanut butter. Let set.

Crumble the cake into a trifle dish (or bowl), top with 1/2 of the pudding mixture, then add a layer of cool whip (1/2 the container), and then sprinkle 1/2 of the chopped Reese peanut butter cups and 1/2 the bag of Reese's pieces.

Do another layer exactly the same: cake, pudding, cool whip, candy.

Put the 2 tbsp of peanut butter into the microwave for about 45 seconds to melt, then drizzle over top of the trifle.


Ref # recipe_candyshoptriffle

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Caramel Apple Cheesecake Recipe

caramel apple cheesecake is too.die.for and is so easy!
Mix:
2 cups crushed graham crackers, 1/4 C. Sugar, 1 stick (melted) butter and press into 9x13 pan. (I stick in the freezer while I make the topping so it sets)

Cream together,
2 blocks of 8 ounce cream cheese (softened)
4 C powdered sugar.
Then, fold in 12 ounces Cool Whip.
Top over the graham cracker crust.
Top with diced red & green apples & drizzle with sundae caramel sauce.
Enjoy!!

Ref # recipe_caramelapplecheesecake

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Chicken Bombs Recipe

Chicken Bombs
These are so good Recipe back by popular demand!!!!

Ingredients:...
5 boneless skinless chicken breasts
5 jalapenos, sliced in half lengthwise and cleaned
20 slices bacon
4 ounces cream cheese, softened
1 cup colby-monterey jack cheese or 1 cup cheddar cheese, shredded
salt and pepper
1 cup barbecue sauce
Directions:
Slice chicken breasts in half (like a hamburger bun).
Place in a plastic food bag and pound until 1/4" thick.
Season with salt and pepper.
Mix the 2 cheeses together and smear about 1 tablespoons into each pepper half (use up the cheese between all of the peppers).
Place the pepper on the chicken breast and wrap it up as best you can.
I suggest placing the pepper cheese side down so it gets completely covered by the chicken.
Wrap each chicken breast completely with two pieces of bacon. Start at one end, wrap half the breast and finish the 2nd half with the other piece of bacon.
Cook on a preheated 350 degree grill over indirect for 30 minutes or until chicken is done.
Turn every 5 minutes and baste with barbecue sauce each time you turn it.
For oven: Bake at 375 degrees for 30 minutes or until chicken is done.
Baste a couple times with the barbecue sauce and finish under the broiler to set the BBQ sauce. ~~I suggest a 400 degree oven and no BBQ sauce for the first 20 minutes, turning once to help cook the bacon. Then reduce heat to 375, change pans to loose some of the bacon fat, cover with BBQ sauce and and finish baking/broiling.

Ref # recipe_chickenbombs

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Chicken Pot Pie Recipee

1 pound skinless, boneless chicken breast halves - cubed
1 cup sliced carrots
1 cup frozen green peas
1/2 cup sliced celery
1/3 cup butter
1/3 cup chopped onion
1/3 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon celery seed
1 3/4 cups chicken broth
2/3 cup milk
2 9inch unbaked pie crust

Preheat oven to 425 degrees
In a saucepan, combine chicken, carrots, peas, and celery. Add water to cover and boil for 15 minutes. Remove from heat, drain and set aside.
In the saucepan over medium heat, cook onions in butter until soft and translucent. Stir in flour, salt, pepper, and celery seed. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick. Remove from heat and set aside.
Place the chicken mixture in bottom pie crust. Pour hot liquid mixture over. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape.
Bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.


Ref # recipe_chickenpotpieeasy

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Chicken & Zucchini Casserole

Chicken Zucchini Casserole
Ingredients
6 ounce package of boxed stuffing mix (I used Stove Top)
*1/2 cup melted butter
4 cups of zucchini, diced
2 cups of cooked chicken, cubed
10.75 ounces Cream of Chicken Soup
1/2 onion, chopped
1/2 cup of sour cream

Instructions
1.In a large bowl, combine the stuffing mix and melted butter. Set aside cup of the mixture for the topping. In a large bowl add the zucchini, chicken, soup, onion and sour cream to the remaining stuffing. Place the zucchini mix into at greased 9x13 glass pan and spread out evenly. Sprinkle reserved cup stuffing mix on top and bake uncovered at 350 degrees for 40 to 50 minutes or until golden brown.

Ref # recipe_chickenzucchini

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CHOCOLATE MAYONNAISE CAKE

CAKE
Ingredients:
2 cups of all-purpose Flour
2/3 cups of unsweetened cocoa powder
1 1/4 teaspoon of baking Soda
1/4 teaspoon baking powder
3 eggs
1 2/3 cup sugar
1 teaspoon vanilla
1 cup of Mayonnaise
1 1/3 cups water

Mix all wet items first in a mixing bowl till well blended. Add all dry items but the flour and cocoa, once well blended add the flour and cocoa a little at a time. Once it is well blended pour batter into a greased baking pan and bake at 350 for about 30 or/and a tooth pick comes out clean. Let cake completely cool before adding frosting.

PEANUT BUTTER FROSTING:
Ingredients:
3 cups powdered sugar
1/3 cup peanut butter
1 1/2 teaspoons vanilla, if desired
1/4 to 1/3 cup milk

Mix powdered sugar and peanut butter in medium bowl with spoon or electric mixer on low speed. Stir in vanilla and 1/4 cup milk. Beat until smooth and spreadable. If necessary, stir in additional milk, 1/2 teaspoon at a time.

Ref # recipe_chocolatepeanut

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Cindy's Breakfast Casserole

cooking spray
1 (12 ounce) package bacon
1 teaspoon butter, or as desired
1 (20 ounce) package frozen cubed hash brown potatoes
salt and ground black pepper to taste
1 (12 ounce) package sliced fresh mushrooms
3 green onions, minced
2 cups shredded Cheddar cheese, divided
10 eggs
2 cups milk
1 teaspoon salt


Directions
Preheat oven to 400 degrees F (200 degrees C). Spray a 9x13-inch baking dish with cooking spray. Arrange bacon slices in a single layer on a baking sheet.

Bake in the preheated oven until browned and crisp, 20 to 25 minutes. Drain bacon slices on paper towels and transfer 1 to 2 tablespoons bacon grease to a skillet, reserving the remaining bacon grease. Add butter to skillet.

Cook and stir potatoes in the hot bacon grease-butter until lightly browned, about 10 minutes; season with salt and black pepper. Transfer potatoes to the prepared baking dish.

Heat about 1 tablespoon reserved bacon grease in the skillet over medium heat; cook and stir mushrooms until softened, 5 to 10 minutes. Layer mushrooms over potatoes.

Place green onions in the same skillet and remove from heat. Allow green onions to soften from the residual heat in skillet; layer over mushrooms. Crumble bacon over green onion layer; top with 1 cup Cheddar cheese.

Blend eggs, milk, and 1 teaspoon salt in a blender until smooth; pour over Cheddar cheese layer. Top casserole with remaining 1 cup Cheddar cheese.

Bake in the preheated oven until casserole is set and a knife inserted in the middle comes out clean, 30 to 40 minutes.

Ref # recipe_cindysbreakfast

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One Hour Cinnamon Rolls

OUTNUMBERED ~ ONE HOUR CINNAMON ROLLS
(Don't plan for leftovers. There won't be any!!!)
Dough:
1. Mix and let sit for 15 minutes:
3 1/2 c. warm water
3/4 c. sugar
1/2 c. oil
6 T. yeast (4 1/2 Saf-Instant)
2. Then add:
1 T. salt
3 eggs
10 1/2 c. flour
3. Mix together for 10 minutes, then sit for 10 minutes. 4. Oil cupboard (don't use flour), dump out dough. Divide in half.
5. Press one half out into rectangle. Spread with c. melted butter and then with cinnamon-sugar mixture. 6. Roll up tight, but not too tight.
7. Divide into 12 rolls and place on greased cookie sheet.
8. Repeat with other half of dough. Let rise.
9. Bake for 12-15 minutes at 400.
Cinnamon-Sugar:
1 c. sugar
1 T. cinnamon
Frosting:
1/2 cup butter
2 dashes salt
2 t. vanilla
6 c. powdered sugar
milk

Cream cheese Rolls: Add cream cheese to regular frosting
*I just use regular flour, not self-rising.
*It really is 6 Tablespoons of yeast. I use SafInstant. I have never used the packets, so I don't know the conversion.
*Rising time depends on how warm the house is, the humidity, etc. Just let them rise until they are big enough for you.
*If you want half the rolls, just half the recipe.
*400 degrees Fahrenheit.
*I use the dough hook to mix it up.
NOTES: Recipe by Camille Paskett and Shanna Roberts

Ref # recipe_cinnamonrolls1hour

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Coconut Cream Bars Recipe

◾8 ounces vanilla wafers, finely crushed
◾6 tablespoons unsalted butter, melted
◾For the cream cheese layer:
◾8 ounces cream cheese, softened
◾1/4 cup granulated sugar
◾1 cup sweetened whipped cream*
◾24 vanilla wafers

For the pudding layer:
◾1 recipe vanilla pudding**
◾1 cup sweetened whipped cream*
◾3/4 cup sweetened flake coconut, toasted

For the topping:
◾1 cup sweetened whipped cream*
◾3/4 cup sweetened flake coconut, toasted

Instructions
To make the crust:
1.Combine crushed vanilla wafers and butter until crumbs are thoroughly moistened.
Transfer to a 9x 13 pan and press evenly onto the bottom of the pan.
2.Refrigerate while you make the cream cheese layer.

To make the cream cheese layer:
1.Using an electric mixer on medium speed, beat cream cheese and sugar until well mixed and smooth. Gently fold in 1 cup whipped cream.
2.Carefully spread over crust.
3.Line whole vanilla wafers around the edges of the pan, standing the cookies on their ends. Return pan to refrigerator while you make the pudding layer.

To make the pudding layer:
1.Stir together pudding, 1 cup whipped cream, and coconut, gently folding to combine.
2.Spread evenly over cream cheese layer.

To finish:
1.Gently spread remaining 1 cup whipped cream over pudding layer. Sprinkle coconut on top.
2.Refrigerate for at least 6 hours before serving.

Ref # recipe_coconutcreambars

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CREAM CHEESE POUND CAKE

1 1/2 cups butter, softened
1 8 oz packagecCream cheese, softened
3 cups sugar
6 large eggs
1 1/2 tsp vanilla extract
3 cups all-purpose flour
1/8 tsp salt

Beat butter and cream cheese at medium speed with an electric mixer 2 minutes or until creamy. Gradually add sugar, beating 5 to 7 minutes. Add eggs, one at a time, beating just until yellow disappears. Add vanilla mixing well. Combine flour and salt, gradually add to butter mixture, beating at low speed just until blended after each addition. Pour batter into a greased and floured 10-inch tube pan. Fill a 2-cup, ovenproof measuring cup with water; place in oven with tube pan. This will help keep the cake moist. Bake at 300F for 1 hour and 30 minutes or until a wooden pick inserted in center of cake comes out clean. Cool in pan on a wire rack 10 to 15 minutes; remove from pan, and cool completely on a wire rack.

Glaze-
1 cup powdered sugar
1/2 tsp vanilla
1 TBS milk, to consistency

Mix together till desired consistency is reached, but should be thin. Add more milk one teaspoon at a time to get the thinness you want. Drizzle over cooled cake.


Ref # recipe_creamcheesepoundcake

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Crispy cheddar Chicken Recipe

Crispy Cheddar Chicken!

Dip Chicken breasts into three pans - Milk, Shredded Cheese, and Crushed Ritz Crackers. Then place in a pan, cover with foil and bake for 35 minutes at 400 - So crispy and delicious!!

Sauce: Mix 1 can Cream of Chicken, Sour Cream, and Butter in a sauce pan over medium/high heat. Serve over chicken...obviously

This is all that she sent me for the recipe!

Ref # recipe_crispychicken

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Crock Pot Macaroni & Cheese

CrockPot
3 Cups Shredded Cheddar Cheese
2 1/2 Cups Milk
12 oz. Evaporated Milk
8 ounces Cream Cheese
16 ounces elbow Macaroni

Directions:
Put All ingredients into the Crock Pot, EXCEPT the 1 pound bag of Macaroni noodles!
Leave on Low for an hour. After 1 hour, stir the sauce in crock pot.
Make Macaroni & then Drain after sauce has been crock potting for about 45 minutes.
Add Cooked Macaroni to sauce after drained.
Add any extras you would like. Ham, Bacon, etc.
Cook on LOW another 45 minutes
Feeds approximately 6-8

YOU DO NOT have to add all evaporated milk or cream cheese if you do not like it VERY CHEESY!

Ref # recipe_crockpotmacandcheese

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Fancy Pants Chicken Dish

Fancy Pants Chicken:
2 packages of THIN chicken breasts
a few slices of prosciutto
a half bag of fresh spinach
an 8 oz package of fresh sliced mushrooms
1 envelope Lipton Recipe Secret's Savory Herb and Garlic
1/2 C White Wine
1/4 C Olive oil
8 oz shredded mozzarella

Preheat oven to 375
spray a 13x9 inch pan with Pam
Put 2 layers of chicken in pan, cover with prosciutto, top with spinach, sprinkle with a little kosher salt and coarse black pepper
top with mushrooms
whisk together olive oil, wine and savory herb envelope then pour over everything.
Lay a piece of foil over (not tight)




Lay a piece of foil over (not tight)Bake for 35 minutes. Take out and top with cheese and bake another 5-8 minutes until the cheese has melted.


Ref # recipe_fancypants

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