Maddison Krebs’ Chocolate Chips Cookies (Big Family Batch)~ Recipe!!!

Directions

2 CUPS OF MELTED BUTTER

6 CUPS OF LIGHTLY PACKED BROWN SUGAR 

6 EGGS

6 TBSP HOT WATER 

8 CUPS OF FLOUR 

3 TSP OF BAKING SODA 

3 TSP OF BAKING POWDER 

¾ TSP OF SALT 

3 PACKS OF CHOCOLATE CHIPS 

Mix all ingredients together, and stir in the chocolate chips at the end. It’s that simple!

CONVECTION BAKE: 8 MINS @375 F

JD Shelburne Grandmother’s Pecan Pie Recipe!!!

Ingredients

  • 3 eggs
  • 1/2 cup sugar
  • 1 cup corn syrup
  • 1 teaspoon vanilla
  • 1/2 stick butter melted
  • pinch salt
  • 1 cup pecans
  • unbaked pie crust

Directions

  1. Preheat oven to 350 degrees.
  2. Beat eggs. Add sugar and mix.
  3. Add corn syrup, salt and vanilla.
  4. Mix in melted butter.
  5. Add pecans and pour into unbaked pie crust.
  6. Bake for 45 minutes to 1 hour depending on your oven.

Kayla Ruby’s: Rhubarb Crunch (Recipe)!!!

Ingredients:
1 cup of flour
3/4 cup of oatmeal
1 tsp of cinnamon
1 cup brown sugar
1/2 cup of melted butter
4 cups of diced rhubarb
1 cup of white sugar
2 tbls of cornstarch
1 cup of water
1 tsp of vanilla

Directions:

1. In a large bowl mix together flour, oatmeal, cinnamon, brown sugar, and butter. Split the mixture in half and press half into a greased 8×8 glass pan. Add rhubarb over the pressed crust.
2. In a saucepan, mix sugar, cornstarch, water, and vanilla. Cook until the liquid boils and turns clear. (It won’t turn completely clear, but it will be a lot clearer than when you first mixed the ingredients together)
3. Once clear, pour the syrup over the crust and rhubarb.
4. Sprinkle the other half of the crust over the top of the rhubarb.
5. Cook for 1 hour at 350 degrees
6. Serve by itself of with ice cream or whipped cream

Lacy Green~ Grandma’s White Chocolate Macadamia Nut Cheesecake Recipe!!!

Ingredients:

1 7 OZ. Jar Macadamia nuts, divided

1 Cup plus 2 Tablespoons sugar, divided

1 Cup Graham Cracker Crumbs

1/4 Cup (1/2 stick) butter, melted

3 packages (8 oz. each) Cream Cheese, softened

2 Eggs

1/4 Cup Sour Cream

2 packages (6 oz. each) white baking bars, melted

Directions: 

1. Preheat oven to 350F.

2. In a blender or food processor that has been fitted with its metal cutting blade, finely chop 1/2 cup macadamia nuts with 2 Tablespoons of sugar.

3. Place in a medium-sized bowl & add the graham cracker crumbs & melted butter; mix well.

4. Press into the bottom of a 10″ springform pan.

5. In a large bowl, with an electric beater on medium speed, beat the cream cheese, the

remaining cup of sugar and the eggs until smooth. Add the sour cream, then the melted white baking bars, mixing until well combined after each addition. 

6. With a knife, coarsely chop the remaining macadamia nuts and stir into the cream cheese mixture.

7. Pour over the crust and bake for 45-50 minutes, until almost set in the center. Turn off the oven and leave the cheesecake in the oven with the door ajar for one hour.

8. Remove from the oven and allow to cool completely. Cover and chill for at least 4 hours or overnight.

NOTE: For even more pizzazz, garnish the top with some dark chocolate -dipped macadamia nuts.

*Cheesecakes have a tendency to crack or split on the top. I usually put some oven-proof container, pot, pan, whatever with water in it in the oven with the cheesecake while it cooks. That add the extra moisture and prevents the cracking.

Katy Hurt’s Mac & Cheese Recipe!!!

Ingredients:

  • 225g (8 oz) uncooked macaroni
  • 50g (2 oz) butter
  • 2 1/2 tablespoons plain flour
  • 275g (10 oz) grated mature Cheddar cheese
  • 50g (2 oz) grated Parmesan cheese
  • 750ml (1¼ pints) milk
  • 30g (1 oz) butter
  • 50g (2 oz) dried breadcrumbs
  • pinch paprika

Directions:

Prep:20min  ›  Cook:30min  ›  Ready in:50min

  1. Cook macaroni according to the package directions. Drain.
  2. In a saucepan, melt 50g butter over medium heat. Stir in enough flour to make a roux. Add milk to roux slowly, stirring constantly. Stir in cheeses and cook over low heat until cheese is melted and the sauce is a little thick. Put macaroni in large casserole or baking dish and pour sauce over macaroni. Stir well.
  3. Melt remaining butter in a frying pan over medium heat. Add breadcrumbs and brown. Spread over the macaroni to cover. Sprinkle with a little paprika.
  4. Bake at 180 C / Gas mark 4 for 30 minutes. Tuck in immediately!

 

 

225g (8 oz) uncooked macaroni

  • 50g (2 oz) butter
  • 2 1/2 tablespoons plain flour
  • 275g (10 oz) grated mature Cheddar cheese
  • 50g (2 oz) grated Parmesan cheese
  • 750ml (1¼ pints) milk
  • 30g (1 oz) butter
  • 50g (2 oz) dried breadcrumbs
  • pinch paprika

Prep:20min  ›  Cook:30min  ›  Ready in:50min

  1. Cook macaroni according to the package directions. Drain.
  2. In a saucepan, melt 50g butter over medium heat. Stir in enough flour to make a roux. Add milk to roux slowly, stirring constantly. Stir in cheeses and cook over low heat until cheese is melted and the sauce is a little thick. Put macaroni in large casserole or baking dish and pour sauce over macaroni. Stir well.
  3. Melt remaining butter in a frying pan over medium heat. Add breadcrumbs and brown. Spread over the macaroni to cover. Sprinkle with a little paprika.
  4. Bake at 180 C / Gas mark 4 for 30 minutes. Tuck in immediately!

 

 

  • 225g (8 oz) uncooked macaroni
  • 50g (2 oz) butter
  • 2 1/2 tablespoons plain flour
  • 275g (10 oz) grated mature Cheddar cheese
  • 50g (2 oz) grated Parmesan cheese
  • 750ml (1¼ pints) milk
  • 30g (1 oz) butter
  • 50g (2 oz) dried breadcrumbs
  • pinch paprika

Prep:20min  ›  Cook:30min  ›  Ready in:50min

  1. Cook macaroni according to the package directions. Drain.
  2. In a saucepan, melt 50g butter over medium heat. Stir in enough flour to make a roux. Add milk to roux slowly, stirring constantly. Stir in cheeses and cook over low heat until cheese is melted and the sauce is a little thick. Put macaroni in large casserole or baking dish and pour sauce over macaroni. Stir well.
  3. Melt remaining butter in a frying pan over medium heat. Add breadcrumbs and brown. Spread over the macaroni to cover. Sprinkle with a little paprika.
  4. Bake at 180 C / Gas mark 4 for 30 minutes. Tuck in immediately!

 

 

Kimberly Kelly’s “Uglies Recipe”!!!

kimberly-kelly-

I have a fun recipe I like to share in situations like this that people get a kick out of- “uglies.”
You brown some hamburger meat/ground turkey, whatever you prefer, maybe add some onions and spices, etc. and then some honey BBQ sauce.
Get out a can of biscuits, take them apart, and spread each piece in a muffin tin like you would the base of a cupcake.
Place the meat in each biscuit “cup” and then sprinkle cheese on top.
Bake the biscuits the normal time the can suggests, and then ENJOY!

Brooke Carmean (Owner of Soul Revival Boutique): Crunchy Chicken Recipe!!!

  • Being from the south, I love to cook! Not many recipes are super healthy though! One of my faves to share and that my family loves is Crunchy Chicken Casserole. 
Ingredients:
4 Servings of Brown Rice (Cooked according to directions – I just use Minute Rice)
1C slivered Almonds
2C Shredded Chicken
1 1/2 C shredded Monterrey Jack Cheese
1 can water chestnuts
1 can Cream of Mushroom Soup
1C Sour Cream
Salt and Pepper to taste
Directions:
Mix all ingredients together into a 9×13 casserole dish. Sprinkly 1/2 c of Cheese on top.
Bake at 350 degrees for 40 min.

 

Ingredients:
4 Servings of Brown Rice (Cooked according to directions – I just use Minute Rice)
1C slivered Almonds
2C Shredded Chicken
1 1/2 C shredded Monterrey Jack Cheese
1 can water chestnuts
1 can Cream of Mushroom Soup
1C Sour Cream
Salt and Pepper to taste
Mix all ingredients together into a 9×13 casserole dish. Sprinkly 1/2 c of Cheese on top.
Bake at 350 degrees for 40 min.