SOUTH CENTRAL CHAPTER
     American Coach Association    


cookbookRecipes & Fun Things 

      Betty’s Yummy Coconut Pie

bettyspie 

                     CRUST:

2 cups crushed Graham Cracker crumbs

1/4 cups of sugar

1/2 cup butter or margarine, melted

In a small bowl combine crumbs + sugar.

Add melted butter.

Toss till combined.

Press into 9/13 pan.

Chill while preparing pie filling.

.

               PIE FILLING:

1   I can of Eagle Brand milk

1   8oz. Cream cheese softened

1   large container of cool whip (thawed)

1   7oz. Bag of coconut

1/2 stick of butter

1   jar Carmel topping

1   cup of chopped pecans

 .

Mix cream cheese, Cool Whip & Eagle Brand milk. 

Set aside.

Melt butter in large skillet, add coconut, sir till coconut is lightly toasted. 

Add pecans. 

Layer cream cheese mixture and coconut mixture, then drizzle with Carmel topping. 

Layer x2 

Cover & chill before serving.

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meatballs    Greta’s Crock Pot Meatballs

 

          1 package Frozen Italian meatballs

          1 Small bottle of your favorite barbecue sauce

          And equal parts of your favorite grape jelly

          Put in your crock pot and cook on low for about four hours

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     creamcheese

                                                  

 

 

 

 

Greta’s Cream Cheese with Pepper Jelly appetizer  

 

             Start with a block of Cream cheese

            Buy jar of pepper jelly red or green put on top of cream cheese.

            Serve with favorite crackers.

 

appetizer   Or you can make individual hors d'oeuvres

 

 

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 pinaPina Colada      Tony Todd

                    1. 1 small can of Pineapple Juice  (177 ml)

                    2. Use the same can fill it with pure Cocoanut Milk

                    3. Using the same can & fill it with Pina Colada mix (liquid)

                    4. Using the same can & fill it with Puerto Rico Rum.

 

         Once it is mixed in a blender, add ice and blend till it is smoothly blended.

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Peach Cobbler   Gloria Adcock

1 yellow cake mix

1 can of sprite

1 stick of butter

3 cans of sliced peaches (drained)

place peaches in 9 X 13 pan, add butter in pieces, add cake mix, then pour in sprite.

Bake in a 350 degree oven for 1 hour.

 

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 chocolate lasagna          Susan Gesford

                  Chocolate Lasagna

Ingredients:

1 package Oreos (36 cookies)

6 Tablespoons melted butter

8 ounces softened cream cheese

1/4 cup sugar

2 Tablespoons milk

12 ounces Cool Whip, divided

2 – 3.9 ounce packages Chocolate Instant Pudding

3 1/4 cups cold milk

1 and 1/2 cups mini chocolate chips

                                   Instructions:

               Pulse Oreos in the food processor until crumbs.

               Stir with the butter and press into a 9 x 13 inch pyrex baking dish.

               Chill a few minutes.

               Meanwhile, in a mixer, beat cream cheese fluffy.

               Add  2 Tbsp milk & sugar.

               Add 1 and 1/4 cups Cool Whip.

               Spread this mixture over the chilled crust.

               In another bowl, whisk puddings with 3 & 1/4 cups milk until thickens.

               Spread this over the cream cheese layer.

               Chill 5 mins.

               Spread rest of Cool Whip on the top and sprinkle with mini chocolate chips.

               Chill several hours or over night before cutting –

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 Peanut Butter Cookies   cookies

 

                                  Box yellow Cake Mix,

         2 eggs,

         1/2 cup cooking oil, 

         1 cup peanut butter.

Cook at 350 for 10 minutes. Makes 3 1/2 dozen medium sized cookies. Very soft and chewey.

                                                                                                                                         Myrna Haden

 

 

  pecanPECAN PIE COBBLER                         Thelma Pierot

 

          1 box Pillsbury refrigerated pei crusts, softened as directed on box 

          2 cups light corn syrup

          2 cups packed brown sugar

          cup butter, melted

          4 teaspoons  vanilla

          6 eggs, slightly beaten

          2 cups coarsely chopped pecans

          Butter-flavor cooking spray

          2 cups pecan halves

          Vanilla ice cream, if desired

 

Heat oven to 425. Grease 13X9 inch glass baking dish with shortening or cooking spray. Remove 1 pie crust from pouch: unroll on work surface. Roll into 13X9 inch rectangle, trim sides to fit baking dish. Place crust in dish.

In large bowl, stir corn syrup, brown sugar, butter, vanilla and eggs with wire wisk. Stir in chopped pecans. Spoon half of filling into pastry lined dish.

Remove second pie crust from pouch: unroll on work surface. Roll into 13X9 inch rectangle: trim sides to fit baking dish. Place crust over filling. Spray crust with cooking spray.

Bake 14 to 16 minutes or until browned. Reduce oven temperature to 350.

Carefully spoon remaining filling over baked pastry; arrange pecan halves on top in decorative fashion.

Bake 30 minutes longer or until set. Cool 20 minutes on cooling rack. Serve warm cobbler with vanilla ice cream.

Makes 12 servings.

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AMISH MACARONI SALAD

Thelma Pierot

              INGREDIENTS

                     1 lb. Salad macaroni

                     4 hard boiled eggs

                     1 small onion finely diced

                     3 celery ribs small diced

                     1 small sweet pepper seeded and diced (red or orange)

 

                             DRESSING         

                                                  2 cups light mayonnaise (do not use miracle whip)

                                                  cup sugar

                                                  1/8 cup yellow mustard

                                                  2 Tablespoons white vinegar or apple cider vinegar

                                                  teaspoon celery seeds

                                                  teaspoon salt

                                                  Paprika (to garnish)

              

               Cook macaroni according to directions, drain well.

               While pasta is cooling mix up all the dressing ingredients till well blended and set aside.

               Chop up all the veggies.

               When pasta has cooled and drained well, mix in the dressing.

               (add all of it if you like creamy salad, if not, leave out about cup of the dressing)

               Remember that as it sets, it will soak up some of the dressing.

               Refrigerate for at least one hour. The longer you let it set the better the flavor.

                 Overnight is not too long!

 

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      CREAM BACON & CHEESE                Thelma Pierot

                6 oz. sour cream

                8 oz. cream cheese (softened)

                2 cups (8 oz) shredded chedder cheese

                1 jar (3 oz) bacon bits

                1 cup chopped green onions

                1 envelope onion soup mix

       DIRECTIONS:

        Preheat over to 400.  In a mixing bowl,  stir together sour cream and cream cheese.

     Fold in shredded cheese, bacon bits, onions and Onion soup mix.

       Pour into 2 quart baking dish, cover & bake for 25-30 minutes or until hot and bubbly.

 

                    Serve with chips, crackers or vegetables

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     CORN CASSROLE                                          Thelma Pierot

       1 (15oz) can whole kernel corn, with liquid

       1 (14oz) can cream style corn

       1 cup small uncooked seashell pasta

       1/2 cup butter, cut into pieces

       1 cup cubed processed cheese or shredded cheese

 

               DIRECTIONS

               1. preheat oven to 350

               2. In a medium baking dish, mix the whole kernel corn, uncooked pasta & butter

               3. Bake, covered for 30 minutes in preheated oven.

               4. Remove cover, stir and continue baking for 30

                         minutes more or until the pasta is tender but firm.

    ( I double for a large group)  

 

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      Cinnamon Roll Breakfast Ring

      2 small tubes refrigerator buttermilk biscuits

      3 Tbsp. butter, melted

      1/2 C. pancake syrup (any brand you like)

      1/3 C. packed light brown sugar

      1/2 tsp. cinnamon

      1/4 C. chopped pecans, optional

 

Instructions:

Spray a fluted pan with non-stick spray.

Combine the melted butter & syrup in a small bowl & set aside.

In another bowl, combine the brown sugar, cinnamon, & nuts (if desired). 

Place about half of the syrup mixture in the bottom of the pan.

Then sprinkle half of the brown sugar mixture on top. 

Lay the biscuits on the bottom of the pan, overlapping edges (closely together) to form a ring. 

Top with remaining syrup & sugar mixtures. 

Bake at 375 degrees for approximately 20-25 minutes or until golden brown. 

Cool for 1 minute in the pan, then invert onto a serving platter

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garlic bread recipe   GARLIC PARMESAN PULL APART BREAD        

                    1 Can of refrigerated Grands biscuits

               1/2 stick of butter

               3 cloves garlic - minced

               1/2 cup grated parmesan cheese

               1 tablespoon Italian seasoning

                    Directions:

                       Preheat oven to 350, cut biscuits into quarters.   

                        Melt butter and toss in biscuit pieces.

                       Roll pieces in garlic cheese, seasoning mixture.

                       Bake 20 or 22 minutes.

                 

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CROCKPOT POTATO SOUP

Ingredients:
     2 (14 oz.) cans chicken broth 

        1 can cream of chicken soup

         1 (30 oz.) bag frozen hash-brown potatoes

      cup chopped onion

       Black pepper

       8 oz. of softened cream cheese

Place hash browns, broth, soup, onion and black pepper in crock pot and cook covered for 5 hours.

Stir in cream cheese and cook for 30 minutes, stirring occasionally.

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cabbage

                    Garlic Rubbed Roasted Cabbage Steaks

Ingredients:

          1 large head of cabbage cut into 1 inch slices

          2 TBSP olive oil

          3 garlic cloves smashed

          Kosher salt

          Black pepper

          Cooking spray

Directions:

1.     Preheat oven to 400 and spray a baking sheet with non-stick cooking spray.

2.     Cut cabbage from the root end into 1inch thick slices

3.     Rub both sides of cabbage with smashed garlic

4.     Brush each side evenly with olive oil

5.     Sprinkle salt and pepper on each side

6.     Roast on middle rack 30 minutes, flip cabbage steaks and roast an additional 30 minutes until edges are brown and crispy.

(approx 2lb) head of organic green cabbage, cut into 1″ thick slices
1.5 tablespoons olive oil
2 to 3 large garlic cloves, smashed
kosher salt
freshly ground black pepper
spray olive oil OR non-stick cooking spray

Instructions:
1. Preheat oven to 400F and spray a baking sheet with non-stick cooking spray. Pull outer leaf off cabbage (it’s usually dirty and nasty looking), cut cabbage from top to bottom (bottom being root) into 1″ thick slices.

2. Rub both sides of cabbage with smashed garlic.

3. Use a pastry brush to evenly spread the olive oil over both sides of the cabbage slices.

4. Finally, sprinkle each side with a bit of kosher salt and freshly cracked black pepper.

5. Roast on the middle rack for 30 minutes. Carefully flip the cabbage steaks and roast for an additional 30 minutes until edges are brown and crispy. Serve hot and Enjoy!
Ingredients
1 (approx 2lb) head of organic green cabbage, cut into 1″ thick slices
1.5 tablespoons olive oil
2 to 3 large garlic cloves, smashed
kosher salt
freshly ground black pepper
spray olive oil OR non-stick cooking spray

Instructions:
1. Preheat oven to 400F and spray a baking sheet with non-stick cooking spray. Pull outer leaf off cabbage (it’s usually dirty and nasty looking), cut cabbage from top to bottom (bottom being root) into 1″ thick slices.

2. Rub both sides of cabbage with smashed garlic.

3. Use a pastry brush to evenly spread the olive oil over both sides of the cabbage slices.

4. Finally, sprinkle each side with a bit of kosher salt and freshly cracked black pepper.

5. Roast on the middle rack for 30 minutes. Carefully flip the cabbage steaks and roast for an additional 30 minutes until edges are brown and crispy. Serve hot and Enjoy!
Ingredients
1 (approx 2lb) head of organic green cabbage, cut into 1″ thick slices
1.5 tablespoons olive oil
2 to 3 large garlic cloves, smashed
kosher salt
freshly ground black pepper
spray olive oil OR non-stick cooking spray

Instructions:
1. Preheat oven to 400F and spray a baking sheet with non-stick cooking spray. Pull outer leaf off cabbage (it’s usually dirty and nasty looking), cut cabbage from top to bottom (bottom being root) into 1″ thick slices.

2. Rub both sides of cabbage with smashed garlic.

3. Use a pastry brush to evenly spread the olive oil over both sides of the cabbage slices.

4. Finally, sprinkle each side with a bit of kosher salt and freshly cracked black pepper.

5. Roast on the middle rack for 30 minutes. Carefully flip the cabbage steaks and roast for an additional 30 minutes until edges are brown and crispy. Serve hot and Enjoy!
Ingredients
1 (approx 2lb) head of organic green cabbage, cut into 1″ thick slices
1.5 tablespoons olive oil
2 to 3 large garlic cloves, smashed
kosher salt
freshly ground black pepper
spray olive oil OR non-stick cooking spray

Instructions:
1. Preheat oven to 400F and spray a baking sheet with non-stick cooking spray. Pull outer leaf off cabbage (it’s usually dirty and nasty looking), cut cabbage from top to bottom (bottom being root) into 1″ thick slices.

2. Rub both sides of cabbage with smashed garlic.

3. Use a pastry brush to evenly spread the olive oil over both sides of the cabbage slices.

4. Finally, sprinkle each side with a bit of kosher salt and freshly cracked black pepper.

5. Roast on the middle rack for 30 minutes. Carefully flip the cabbage steaks and roast for an additional 30 minutes until edges are brown and crispy. Serve hot and Enjoy!
eed to try this because this might be the recipe that converts you to a cabbage lover.

This is a simple side dish worthy of a dinner party and couldn’t be easier to make. Four ingredients, a couple of minutes to prepare and toss in the oven for an hour.

Ingredients
1 (approx 2lb) head of organic green cabbage, cut into 1″ thick slices
1.5 tablespoons olive oil
2 to 3 large garlic cloves, smashed
kosher salt
freshly ground black pepper
spray olive oil OR non-stick cooking spray

Instructions:
1. Preheat oven to 400F and spray a baking sheet with non-stick cooking spray. Pull outer leaf off cabbage (it’s usually dirty and nasty looking), cut cabbage from top to bottom (bottom being root) into 1″ thick slices.

2. Rub both sides of cabbage with smashed garlic.

3. Use a pastry brush to evenly spread the olive oil over both sides of the cabbage slices.

4. Finally, sprinkle each side with a bit of kosher salt and freshly cracked black pepper.

5. Roast on the middle rack for 30 minutes. Carefully flip the cabbage steaks and roast for an additional 30 minutes until edges are brown and crispy

 

 


© South Central Chapter of American Coach Association