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Newest Recipes:
Ozark Pie
1/4 cup AP flour
Preheat oven to 350 degrees F. Â Grease a 9 inch pie plate or spray with non-stick cooking spray.
Mix flour, baking powder, sugar, salt and egg together well. Â Sir in apples and nuts. Place in pie plate and bake for 5 - 30 minutes. Â Cool for 1 hour.
Remove vanilla ice cream from freezer and let sit out for about 10 minutes or until soft. Â Fill pie shell with softened ice cream. Â Sprinkle with crushed toffee bars and place in freezer. Â Remove from freezer about 5 minutes before serving for easier slicing.
Easy Apple Crisp
8 cups peeled, sliced apples Â
Preheat oven to 375 degrees F. Â Grease an 8 inch square baking dish or spray with non-stick cooking spray. Â Arrange apple slices in baking dish. Â Mix the remaining ingredients to make a crumbly mixture, sprinkle over top of the apples.
Bake for 30 - 40 minutes until mixture is browned and crispy in appearance.
TIP: Â to keep apples from turning brown as they are sliced, place apples slices in some water with a little lemon juice added, drain well before using.
Fresh Apple Cake
1 cup salad oilÂ
Preheat oven to 350 degrees f. Â Lightly grease a 9×13 pan or spray with non-stick cooking spray.
Combine oil, eggs and sugar, mix well. Â Sift together flour and spices, add to other mixture and beat well. Add apples, vanilla, raisins and pecans, blend well.
Pour into prepared pan and bake for 45 to 50 minutes until it tests done with a toothpick.
Bacon / Swiss Dip
8 oz cream cheese, softenedÂ
Combine softened cream cheese, mayo,swiss cheese and onion. Â Mix and place in a baking dish. Â Top with bacon and ritz cracker crumbs. Â Bake at 350 for 15-20 minutes. Serve with ritz crackers.
This employee favorite was submitted by: Â Katie Winstead
Artichoke Chicken Pizza
1 (14 oz) can artichoke hearts, drained
Preheat oven to 400. Â Process artichokes and mayonnaise in a food processor until smooth. Â Place the crust on a baking sheet or pizza stone and spread artichoke mixture evenly over the crust. Â Sprinklw with ckicken. Â Heat olive oil in ta skillet over medium/high heat and add bell peppers, tomato and basil. Â Saute until the bell peppers are tender. Â Spread bell pepper mixture over layers and sprinkle with mozzarella cheese, parmesan and feta.Â
Bake for 15 minutes or until the cheeses melt. Â The feta will not melt.
This employee favorite was submitted by: Â Katie WinsteadÂ
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Cucumber Shrimp Spread
1/2 pound small shrimp, cooked, peeled and diced
Combine all ingredients and mix well; serve with crackers. The Cucumber Shrimp Spread is a great appetizer. The cucumber adds freshness and crunch and works well with the cream cheese and shrimp.Â
Beef Stroganoff
2 pounds beef tenderloin cut into bite sized piecesoptional) Â
Lightly coat tenderloin pieces with flour and salt and pepper. In a large saucepan, saute beef in butter with onions, mushrooms and garlic until meat is browned and onions and mushrooms are tender. Add Worcestershire sauce and beef broth and cook over medium heat for 10 - 15 minutes. Stir in sour cream and wine and heat for about 5 minutes. Serve over hot cooked noodles. Beef Stroganoff is real comfort food. The tender beef and gravy has a wonderful flavor that is traditionally served over noodles. Use the wide egg noodles rather than thin pasta-type noodles. If you don’t like noodles, then you can serve this dish over rice.Â
Southwestern Salsa
1/4 cup fresh lime juice (about 2 limes)Â
Combine first 4 ingredients in a medium bowl; stir with a whisk. Add corn and remaining ingredients; toss well. Cover and chill 1 hour.
Cheddar Cheese Grits Casserole
4 cups milkÂ
Bring milk just to a boil in a large saucepan over medium-high heat; gradually whisk in butter and grits. Reduce heat, and simmer, whisking constantly, 5 to 7 minutes or until grits are done. Remove from heat.Stir in egg and next 3 ingredients. Pour into a lightly greased 11- x 7-inch baking dish. Sprinkle evenly with grated Parmesan cheese.
Bake, covered, at 350° for 35 to 40 minutes or until mixture is set. Serve immediately. Garnish, if desired. Makes 6 servings
Do - Ahead Mashed Potatoes
6 lbs. potatoes, peeled, cooked and drained and mashed
Mix in last 6 ingredients to prepared potatoes. Â Transfer to buttered baking dish. Â (This can be prepared 2 days ahead.) Â Cover and refrigerate. Â To reheat, bake at 400 degrees about 30 minutes.
This employee favorite was submitted by: Â Stephanie CarterÂ
