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Spunky's Chili, Cheese and Egg Casserole
Submitted by: Lesa R.
 
Ingredients:
  • 1 pound grated jack 7 cheddar cheese
  • 2 - 7 oz. cans of chopped green chili's (hot or not, your call)
  • 3 eggs, beaten
  • 1 cup Bisquick
  • 3 cups milk
  • 1 pound hot sausage (whatever your family enjoys)
Preparations:
Cook & Drain Sausage {set aside}. Mix egg's & milk together in large bowl. Blend in chili's & bisquick. Fold in cheese & sausage. Pour into buttered baking dish {9x13 or about}. Bake for 40-50 minutes or until set & lightly brown. Serve w/ flour tortilla's or hash brown's, toast.
 
Smirnoff Pancakes
Submitted by: Karen N29
Serves: depends on the size of pancake
 
Ingredients:
  • 3 cups bisquik 
  • 1 12oz Smirnoff ice 
  • 2 tbs sugar or a little more if you like them extra sweetened 
  • blueberries or whatever else you like inside your pancakes. 
Preparations:
Mix all ingredients together in a large bowl and that's it. Prepare like you would any other pancake. In the frying pan, on a griddle it's all up to your preference.
Comments: 
I kind of got the idea from Jay's beer muffins. A recipe I found on this site. They are actually really good and the mixture also makes great pancakes too. I ran out of beer the next time I wanted to make but had an extra Smirnoff ice in the fridge and wanted to try that instead of the beer this time and it did well also. HAVE FUN! Just experiment like I do in the "cooking world." You'd be suprised with the things you could come up with.
 
Barbecue Sauce
Submitted by: Deb Forrest
Serves: one big pan of ribs
 
Ingredients:
  • 1c. Ketchup 
  • 1c. Worcestershire sauce 
  • 1c. coffee, strong 
  • 1/2c.vinegar 
  • 1/2c. brown sugar 
  • 3tbs. chili powder 
  • garlic, onions, chili peppers - optional 
Preparations:
Mix and simmer, gets thicker the more it cooks.
 
All Nighter French Toast
Submitted by: William aka Nazkar29
Serves: Depends on appetites
 
Ingredients:
  • 8 slices of cinnamon raisin bread 
  • 1/2 stick butter 
  • 1/2 c packed brown sugar 
  • 1 tbsp corn syrup 
  • 2 jumbo or 3 small eggs 
  • 3/4 c 1/2 & 1/2 1 tbsp vanilla 
  • pinch of salt
Preparation:
Mix butter, brown sugar, & corn syrup in a 2qt sauce pan over medium heat until smooth. Pour into an 8x8x11/2 baking dish. Place the 8 slices of bread in 4 stacks 2 high in dish. It will fit tightly. In a mixing bowl Wisk together eggs, 1/2 & 1/2, vanilla, & salt until well combined. Pour evenly over bread. Cover mixture and refrigerate for at least 8hrs and no more then 24hrs. When ready to cook preheat oven to 350 degrees and bring bread to room temp. Bake uncovered until puffed up and edges golden. Remove from oven and remove bread from dish upside down onto big plate. Serve.
Comments:
I like to use Peppridge Farm cinnamon raisin bread but you may use different bread. Best if prepared the night before.
 
Loretta's Christmas Egg Nog
Submitted by: Jay's Momma ~ WCFM
Serves: 1/2 Gallon (can be doubled)
 
Ingredients:
  • 3 Cups Half and Half 
  • 1 Cup Milk 
  • 10 Eggs 
  • 1 Cup Sugar 
  • 1/2 Tsp. Salt 
  • 1 Pint Whipping Cream 
  • 1 Tsp. Vanilla Nutmeg 
  • Optional "Christmas Cheer" (Rum and/or Whiskey)
Preparation:
Combine 3 cups half and half with 1 cup milk and microwave for 9 minutes to scald. Stir 3 times during scalding. Cool. Separate 10 eggs and set the whites aside. Mix yolks with 1/2 cup sugar in the top of a double boiler and slowly add the milk mixture. Cook over medium heat stirring constantly, until the mixture coats a spoon. Remove from heat and set the top of the double boiler in the refrigerator until the mixture is completely cooled. Then, add 1/2 tsp. salt to the egg whites and beat until stiff. Add to the milk mixture. Beat 1 pint of whipping cream with 1/2 cup sugar and 1 tsp vanilla until stiff. Add to base mixture and fold in with wire whisk. Dust with nutmeg to taste. Add a little "Christmas Cheer" if desired, or maintain the "Virgin Nog" for the holidays. Best if refrigerated overnight.
 
Comments:
To make exactly 1 gallon, double sugar and vanilla and add 1 cup half & half and 2 more eggs. *My mother is famous in these parts for her Christmas egg nog. Enjoy!
 
Waldorf Salad
Submitted by: Tabitha Burton, Nextel Cup Racing Wives Auxiliary
Serves: 8 Servings
 
Ingredients:
  • 4 cups chopped apples, unpeeled and cored 
  • 3/4 cup Mayonnaise 
  • 3/4 cup yogurt, plain, regular or nonfat 
  • 1 cup walnuts, chopped 
  • 1 cup celery, sliced
Preparation:
Blend all ingredients in a large bowl. Chill before serving. Cover and refrigerate any remaining salad.
 
Comments:
A variation to this traditional recipe: all golden raisins, chopped dates, or pineapple. Sour cream may be substituted for yogurt.
 
Busy Day Taco Soup
Submitted by: Lauralee Jenkins, Gatesville, TX
Serves: A Bunch!
 
Ingredients:
  • 1 1/2 lbs. lean ground beef 
  • 2 cans pinto beans (drained) 
  • 1 can whole kernel corn 
  • 1 can green beans 
  • 1 can chopped tomatoes 
  • 1 pkg. Hidden Valley Ranch Original dressing mix (dry) 
  • 1/2 McCormick taco seasoning paket 
  • 2 cups water Salt and pepper to taste
Preparation:
Brown and drain ground beef. Add remaining ingredients. Include the liquid from all ingregients except for the pinto beans. Slowly simmer to blend flavors.
 
Comments:
Serve with any of the following: Flour or corn tortillas Tortilla chips Cornbread Crackers We like to freeze the leftovers in individual serving size zip lock freezer bags so they can be warmed quickly when we are cold, tired and hungry.
 
Pap's Cornbread Salad
Submitted by: Lauralee Jenkins
Serves: 15 - 20 servings
 
Ingredients:
  • 3 6 oz. packages Marth White yellow cornbread mix 
  • 3 eggs 
  • 3 cups milk 
  • 2 Tbsp. sugar 
  • 1 bunch green onions 
  • 5 sticks celery 
  • 3 medium tomatoes 
  • 1 medium bell pepper 
  • Miracle Whip salad dressing 
  • Salt and pepper to taste
Preparation:
Heat oven to 400 degrees. Grease 9"x13" pan. Combine corbread mix, eggs, milk and sugar. Stir until smooth. Pour into greased pan and bake 35 - 40 minutes or until knife inserted in middle comes out clean. Allow to cool completely. Crumble the whole pan of cornbread finely. Finely chop all vegetables. Add enough salad dressing to make it "soupy" and stir well. Stir in salt and pepper to taste. Place 1/3 of the cornbread crumbles into the bottom of an ungreased 9"/13" glass baking pan. Top with 1/2 of the vegetable mixture. Cover this with another 1/3 of the cornbread crumbles, then the other 1/2 of the vegetable mixture. Top with the remaining cornbread crumbles. Cover and refrigerate overnight.
 
Comments:
Refrigerating this salad overnight blends the flavors and softens the cornbread. Wonderful as a summer meal! Add cubed ham if desired.
 
Tortellini Salad
Submitted by: Mary
Serves: 6
 
Ingredients:
  • 7 oz. pkg cheese tortellini 
  • 1/2 c. ranch dressing 
  • 1/4 c. parmesan cheese 
  • 1/2 tsp. Italian seasoning 
  • 2c. chopped veggies (broccoli, cauliflower, carrots)
Preparation:
Cook pasta according to package directions. Drain well. Mix dressing, cheese and seasoning. Pour over tortellini. Add chopped veggies. Toss carefully. Refrigerate.
 
Comments:
You can also add a little bit of Asiago cheese for a little more flavor. This is a great dish for cookouts.
 
Beet Salad
Submitted by: Hollyce Morris
Serves: 8 to 10
 
Ingredients:
  • 2-16 oz cans diced beets 
  • 1 onion 
  • 1/4 c. sugar 
  • 1/4 c. vinegar 
  • 1/4 c. oil 
  • 1/4 t. salt
Preparation:
Combine the sugar, vinegar, oil, and salt. Stir until sugar mostly dissolved. Drain the beets. Place into a bowl. Pour the dressing into the beets. Stir. Refrigerate overnight. Drain the dressing from the salad before serving. Dressing can be reused.
 
Ranch Salad
Submitted by: Hollyce Morris
Serves: 8 to 10
 
Ingredients: 
  • 1 head of broccoli 
  • 1 head of cauliflower 
  • 1 red onion, diced 
  • 1 bottle of Ranch dressing
Preparation:
Cut the broccoli and cauliflower into florets. Also cut some of the stem of the broccoli into bite-sized pieces. Place broccoli, cauliflower, and onion into a bowl. Add the dressing. Stir. Refrigerate before serving.
 
Green Tomato Jam
Submitted by: Unknown
Serves: 1 lrg canning jar..
 
Ingredients:
  • 5 cups chopped green tomatoes 
  • 3 cups sugar 
  • 1 pkg. any flavor Jello
Preparation:
  • Liquefy tomatoes and sugar 
  • boil 15 minutes 
  • add Jello and stir until completely dissolved 
  • freeze or can
Comments:
This sounds wierd but it tastes really good.. also.. you can make better use of all those tomatoes from the garden..
 
Stuffed Crust Pizza
Submitted by: Briana (EarnhardtGirl)
Serves: 2-4
 
Ingredients: 
  • Crust: 
  • 3/4 C Warm Water 
  • 1 1/4 tsp. Yeast 
  • 1 Tbsp. Sugar 
  • 2 1/4 C. Bread Flour 
  • 1 1/2 tsp. Salt 
  • 1 1/2 Tbsp. Olive Oil 
  • 1 Large Pkg. String Cheese (enough to go around Your pizza crust..may need more than one)

Add whatever kind of Sauce and Toppings Desired. I prefer Grilled Chicken, Black Olives, Green Onions and Tomatoes. Be Creative, have Fun!

 
Preparation:
Combine Water, Sugar and Yeast, stir until Yeast is dissolved. Let Mixture sit for about 5 minutes. Fouam should begin building on surface, if it does not-throw it out and start over. In a Large Bowl sift together the Flour and Salt. Make a depression in the middle of the Flour mixture. Pour in the Yeast mixture. Add the Oil. Usr a fork to stir in more flour, little at a time, until You have mixed it all together. Use Your hands to knead the dough, until it has a smooth consistant texture. Place in a bowl and cover with a towel, let rise for 2 hours, or until at least double in size. Roll Dough out on a large round Pizza Pan. Place String cheese on the edges of the crust all the way around. Pinch crust closed around String Cheese pieces. Add Sauce and Toppings as desired. Bake on 350 for 30 minutes, or until Golden Brown.

 
Comments: 
This takes a long time to prepare, but it is well worth it. You'll never have to spend all that money at Pizza Hut again!